As I write this, it is still early fall, but soon the cold and flu season will be fully upon us, so now would be a good time to inform and remind my readers about the actions we can take to protect ourselves. This series of newsletters will be a compilation and revision of a number of older blogs on the subject. Herein, I summarize all that we can do to avoid being susceptible to infection by any form of influenza, and what we can do to fight it, if we do fall ill. 

Don’t Worry About Getting a Cold

As my regular readers are most likely aware, my original introduction to the field of natural healing came via my study of Macrobiotics (a Japanese health system based on the dietary traditions of early Japanese Zen Buddhism combined with the ideas of the ancient Greek philosopher Hippocrates).

I still believe that the underlying principles of Macrobiotics are valid and worthy of study, and as such will now offer their view of the common cold. Which is the idea that there is such a thing as a “change of season” cold. This occurs in the fall when the weather changes from hot and dry to cold and damp, at which point the body seeks to rid itself of internal mucus build up, a result of eating summer foods (lots of fruits and sugars, raw “damp” foods, and, in the worst case from their prospective, dairy products). 

Macrobiotics believe that if we stop the process of this change-of-season “cold” we set the body up for actually getting influenza in the winter, by allowing excessive mucus build-up in the body. Back when I first came across this theory the primary way that people would stop a cold is by taking copious amounts of vitamin C. According to Macrobiotic principles, this could dry up and halt the mucus discharge, something that is actually going against the flow of nature.

In any case, a cold, per se, is not generally an issue for most people. One can still function with a cold even though the symptoms may be uncomfortable (mucus discharge is never a pleasant sight). A flu however, is a whole other thing.

The flu usually begins with muscle tension around the head and neck, quickly leads to general aches and pains, along with fatigue and a desire for bed rest (which should be observed), and ultimately can involve infection in the lungs and/or sinuses, and sometimes even manifest as “stomach flu” (viral gastroenteritis). Thus, the primary focus of this series will be how to use all the natural resources at our disposal to prevent and treat influenza. 

Fortify Your Defenses

I am not one to recommend the flu vaccine, believing it to be counterproductive to good health, (many flu vaccines still contain Thimerosal, a mercury-based preservative), and of little value in actually preventing the flu. Vaccination theory is as contentious as religion, and people tend to believe in it or disbelieve in it strongly. (Put me in the latter camp.) 

An Arab saying goes: “Trust in Allah but tie up your camel.” Whether or not you trust vaccines, even they do not claim to be 100% effective, just to reduce your chances of getting influenza. Therefore, the following information, which may be considered to be “tying up your camel”, can apply equally to those who are vaccinated and those who are not. And the most important factor in this natural approach is ensuring that your body’s defenses are in good order, and that begins with the “terrain”.

Healthy Terrain

“Bernard was right; the pathogen is nothing; the terrain is everything.” — Louis Pasteur’s deathbed words.

Pasteur, credited with popularization of the germ theory of disease, recanted his germ theory, on his deathbed, deferring at this late date to the theory of one of his critics.

This critic, Claude Bernard, was a contemporary of Pasteur, who laid the groundwork for current theories on pH, and how the nature of microorganisms, both good and bad, change when the body moves from an alkaline pH to an acidic pH. So confident was Bernard of his theory that, before a group of fellow doctors and scientists, he stated: “The terrain is everything; the germ is nothing,” and then proceeded to drink a glass of water infected with cholera. Much to the surprise of those scientists, who followed Pasteur’s theory of germs, Bernard did not develop cholera.

Bernard believed that our internal environment was more important in determining if we would catch a disease, than the actual nature of the pathogen that was trying to infect us. Thus, the potential host’s susceptibility to infection was a more important factor than the germ itself was. He believed that doctors should be focused on helping their patients maintain an internal terrain that was an inhospitable place for disease.

Following on Bernard’s heels, a few decades later, was famed Russian scientist, Elie Metchnikoff, who discovered white blood cells. He and his assistants also consumed cholera bacteria, and none of them developed cholera. Metchnikoff did this because, like Bernard, he also believed that the only way to prevent infectious diseases was to focus on strengthening and maintaining the body’s defenses. (White blood cells being an important component of this defense system.)

The terrain theory has wide support in the alternative healing field, and what it essentially means is that if the body is truly “healthy”, germs and disease will find no purchase, because the “terrain” will be inhospitable to them.

It is easy to confuse our immune system with the terrain, but immunity is only a part of the terrain. It is the backup system that kicks in when terrain is not healthy enough to keep out invasive bacteria and/or viruses. (I will address the immune system in more detail, further on.)

Acid/Alkaline

“If I could live my life over again, I would devote it to proving that germs seek their natural habitat—diseased tissue—rather than being the cause of the diseased tissue; e.g., mosquitoes seek the stagnant water, but do not cause the pool to become stagnant.” – Rudolph Virchow (Father of Pathology)

The number one thing that we can do to maintain a healthy terrain is to keep our bodies alkaline.

Of course the body’s alkalinity never really varies, outside of deathly ailments. The body maintains a constant pH, of between 7.35 and 7.45, by homeostasis. That is, it will borrow calcium from the bones to buffer any increase in acidity in the body, effectively buffering the acid and maintaining our necessary ideal pH.

So, for example, if we eat too much sugar, or any acidic food, or ingest any acidic compounds in excess (such as alcohol, coffee, tobacco, radiation, chemicals, etc), the body will then draw upon our calcium stores, in order to neutralize that acid. Thus the prevalence of osteoporosis (and bad teeth) in the modern world.

Now, while the body is working to raise the pH back to a livable level, it is susceptible to infection, either bacterial or viral. If we handle the job of maintaining an alkaline pH, by eating correctly and maintaining positive emotions (negative, stress-filled emotions also cause acidity), and oxygenating tissue through activity, we take the burden off the body so that it can defend us against foreign invaders. Otherwise, the body is occupied with compensating for our unhealthy lifestyles and has no time nor ability to provide adequate defenses.

(For more information on the subject of “terrain” see this research.)

Importance of Diet                                                                                                                              

Diet is always our first line of defense against illness, and especially in the winter we need to eat a more alkaline diet than we can get away with in the warmer months. And it is definitely the wrong time to be eating a raw food diet, unless you live in a Southern climate. Raw food is damp and cooling, two tendencies that contribute to illness in the winter months.

During winter months we will need more cooked foods, but should still be focused on whole foods, plenty of vegetables, quality proteins, fermented foods, and a good amount of healthy fats (calories keep us warm). 

As always, refined carbohydrates (flours, sugars, fruit juices, junk foods) are among the most acidifying and should be avoided as much as possible. 

The following material is based on the perspective of Asian (Chinese and Japanese) medicine. We here in the West have lost sight of how to eat with the seasons (a major component of the Macrobiotic diet). We can now have tropical foods year ‘round, and because of indoor heating, we can counteract those needs that the seasons naturally impose on us. For example, those living in cold areas would normally need more calories to warm themselves than those living with central heating would require. 

Avoid These Foods

Because fall and winter are damp seasons, Asian medicine advises that we avoid “damp” foods so as not to create imbalance in the body. 

Foods that create dampness in the body include sugars, dairy products (less so for goat milk products), fruit juices, tropical fruits, white flour and excessive raw foods. Those who are part of the raw food movement might take offense at this, but you will find that if you depend mostly on a raw food diet you will more often be cold in the winter months. (Being cold a lot can also be a sign of iron deficiency, but don’t take iron if you are fighting a cold since iron feeds bacteria.) 

Dampness shows itself as an excess production of mucus and a tendency towards infections (anywhere in the body).

The Raw Food Diet trend originated with those “hippies” seeking spiritual teachings in India during the 60s, and from health food advocates living mostly in Southern California in the 70s. A fine diet for those in a tropical and semi-tropical area, but not something you see among native inhabitants of cold or temperate regions.

Also bad for our terrain are trans-fats which are found in overheated vegetable oils and hydrogenated oils (such as margarine). And in fact most seed oil high in omega-6 fatty acids (canola, corn, peanut, safflower, soy, sunflower), are also detrimental to good health, whether overheated or not.

However, a good amount of quality fats will provide healthful calories and help to keep us warm. These include animal fats (saturated fats are back on the map again), butter, and coconut, fish, flax, and olive oils.

Healthful Foods

While raw foods are cooling and damp in nature, cooked foods are not. And those with weak digestion (especially the elderly and infirm) benefit from having foods well cooked. 

Cooking makes the food easier to digest, freeing up energy in the body that can be used for healing rather than digestion. However, rest assured that if you are in good health, small portions of salad or other raw foods are not going to be an issue during the cold seasons. And fermented foods like sauerkraut can be of great benefit for digestion and immunity.

Fruits that are acceptable for use in the colder months are those that are local (roughly within a 500 mile radius of where you live). So, for us in Canada, suitable fruits include apples, pears, plums, berries, which can be raw, in moderate amounts, or naturally preserved (low-sugar jams or sauces, dried, home-preserved canning, or frozen), and should of course be organic).

Quality proteins are required more in the winter than the warmer months, when we can get away with a lower protein diet. This is why vegetarian cultures tend to flourish in hot countries and are not found in the colder climates. Lean animal protein (appropriate for your blood type), seafood, and tempeh are all good options. Tofu, unlike tempeh, is cooling (as is soy milk) and should not be a large part of the winter diet.

With the right diet we are essentially trying to keep the body alkaline, which creates a terrain inhospitable to bacteria and viruses. Superior foods to use throughout the colder months, and especially when ill, are garlic, onions (and all members of the onion family), the cruciferous vegetables (broccoli, kale, cauliflower, cabbage, etc), seaweed, and miso soup. The cruciferous vegetables are best cooked, not only for the reasons mentioned above, but also because they can inhibit thyroid function when consumed raw in large amounts.

In Part 2 I will delve into those superfoods that have especially valuable properties for fighting viruses and supporting the immune system, as well as examining ways to maintain healthy lungs.

(Author: All newsletters and blogs are written by Ken Peters who has worked as a nutritional consultant for the last 30 years, and as product designer for NutriStart for the last 25 years.  He has also authored two books – Health Secrets Vol. 1&2.  He may be reached at: kenpetersconsulting@gmail.com)

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Ever since the days of Dr. Atkins, carbohydrates have gotten a bad rap. Now, with the advent of Paleo and Keto diets, carbs are under fire more than ever. However, as we saw in a previous newsletter, the MIND diet shows brain-protective benefits from those who include around three servings of whole grains in their daily diet. And, as I have often discussed, one’s dietary relationship to carbohydrates should be based in part on the Blood Type Diet, not upon adherence to the latest dietary trend.

That being said, this new study from Australia, analyzing data from the Australian Longitudinal Study on Women’s Health, is one in support of the carb-eaters, and one that should have (women at least) reconsidering a diet that throws all carbs out the window.

Let’s dig in, shall we?

The Study
As with men, cardiovascular disease (CVD) is the leading cause of death among women, and poor diet is recognized by the medical profession as a risk factor for CVD (not to mention, diabetes, hypertension, and obesity). Since there is conflicting data concerning the effects of macronutrient intake (carbs, fat, and protein) on CVD, these authors wanted to examine some long term data on diet, and its relationship to the occurence of heart disease in women.

As part of the Longitudinal Study on Women, 9900 women (aged 50 – 55 years) were followed for 15 years, monitoring particularly their carbohydrate and saturated fat intake. Having this database to examine, our researchers set out to determine which dietary components were most related to CVD (heart disease/stroke). Secondarily, they also looked for dietary links to all-cause mortality, incident hypertension, obesity and/or diabetes mellitus.

Carbohydrates
Guess what? The research revealed that, among this large group of females, increasing the percentage of carbohydrates in the diet was “significantly associated with reduced odds of CVD, hypertension, diabetes mellitus, and obesity”.

And the percentage of the diet devoted to carbs which provided the most protection was fairly specific: between 41 and 44% of total energy intake. In fact, there was a significant difference in protection between the women who attained this 40+ percentage of carb intake, versus those who consumed less than 37% of their diet as carbohydrates.
As well, there was no significant relationship between carbohydrate intake and all-cause mortality (dying prematurely).

One interesting thing that came to mind upon reading this was the Zone Diet, popularized by Dr. Barry Sears in the 1990s. The principle of the Zone Diet is that one’s calorie intake should be based on 40% carbs, 30% fat, and 30% protein. Following such a formula, according to Dr. Sears, would dramatically lower the risk of cancer, diabetes, and heart disease. Could be that he was right.

Saturated Fat

A further discovery from this analysis was that a higher saturated fat intake was not associated with increased rates of CVD, or early mortality, in these women. In fact, just the opposite: increasing saturated fat intake was related to a lower risk of developing diabetes, hypertension, and obesity.

Score one for the pro-fat diets (e.g. Keto diet; Weston A. Price dietary principles).

Do you remember when (in 2016) an article published in JAMA Internal Medicine, revealed that in the 1960s the sugar industry funded research that “downplayed the risks of sugar and highlighted the hazards of fat”?

The “Sugar Research Foundation, set out to “refute” rising concerns about the possible role of sugar in heart disease. The organization then sponsored research at Harvard University (with no disclosure of sugar industry funding), which confirmed their position, essentially paying these scientists to lie about a primary cause of CVD. (Source)

Since that time, doctors have been advocating low cholesterol diets, and putting people on cholesterol-lowering drugs, and, surprise, heart disease is still the number one killer. If scientists (from such a prestigious university as Harvard) were for sale that long ago, imagine how many lies we have been sold by them since then.

Our study does not mention this fraudulent science, but does state that these results “contradict much of the historical epidemiological research that supported a link between saturated fat and CVD”.

And, they go on to say that these results are in line with other clinical studies which have also confirmed that there is no significant relationship between saturated fat intake and CVD, or early mortality.

Now, according to the latest (real) science, the actual fat-villain, implicated in most diseases, is polyunsaturated vegetable oils, almost all of which are high in omega-6 fatty acids. (The exceptions would be avocado and olive oils, which are unsaturated, and contain omega-9 fatty acids, and possibly flaxseed oil, which contains mostly omega-3 fatty acids). But that is a subject for a different newsletter.

Why Carbs?
As our intrepid scientists struggled to understand why carbohydrates are of value in preventing CVD, the best they could do is suggest that “historical studies neglected to adjust for fiber, which is known to help prevent plaque from forming in the arteries”.

Or, it’s a female thing. According to one of the authors, “a low-fat diet has historically been the mainstay of primary prevention guidelines, but the major issue within our dietary guidelines is that many dietary trials have predominately involved male participants or lacked sex-specific analyses. Further research is needed to tailor our dietary guidelines according to sex”.
(Study: Association of carbohydrate and saturated fat intake with cardiovascular disease and mortality in Australian women)

The Truth About Carbs

As anyone with a smattering of understanding about the nature of food knows, all carbs are not created equal. This takes me back to the old weight loss argument that one just needs to ingest less calories than one burns, to remain lean. This precept was that all calories are equal. A fallacy easily illustrated by looking again at sugar. Sugar steals nutrients; brown rice, for example, provides nutrients. To assume that a calorie of sugar is the same to the body as a calorie derived from brown rice is ridiculous, to say the least.

So it is with carbohydrates: carb intake from white flour pasta or bread is not of the same value as carbs derived from unprocessed grains.

Thus, it is too bad that our study gave us no insight into exactly what type of carbs these women were eating. Again, as mentioned at the beginning, the MIND diet made it clear that carbohydrates from whole grains were extremely protective against mental deterioration. Something the Macrobiotics would agree with, as their dietary principles are based around brown rice being the staple of the diet.

Whole grain bread may be better than white flour bread, since it still provides fiber, but all flours have degenerated nutrients (especially the fat soluble nutrients, like vitamin E, and the B-vitamins which degrade relatively fast once milled), compared to the whole grain versions.

Looking at another source of carbs, yams and sweet potatoes are a better carb choice than white potatoes, since they are lower on the glycemic index. And, white rice is pretty close to sugar on the glycemic index, as are puffed and flaked cereals, whole grain or not.

And, as we determined earlier, sugar is a cause of heart disease, diabetes and obesity. So anything that causes an insulin spike like sugar is going to be as dangerous, when it is a dominant part of one’s diet. This is the reason we typically put butter on potatoes, and peanut butter on bread or rice cakes. Adding fat and/or protein to high glycemic foods reduces their potential to spike insulin.

One argument as to why the Japanese are generally slim, while eating a diet based around white rice and noodles, is that they drink copious amounts of green tea, which regulates insulin levels.

Conclusion
Our conclusion, put simply, is don’t throw the baby out with the bathwater. Grains, and other carbohydrate sources have been a staple of life in most cultures, and indeed allowed us the food security to develop our civilization as it stands. (How it stands is open to debate.) As always, I suggest using the Blood Type Diet to determine how big a part carbohydrates should play in one’s dietary program. (Types A and AB do better with a higher carb intake; types B and O do better with a lower carb intake.)

However, I don’t buy the idea proffered by this study that it may have something to do with gender. Humans in any given culture almost always eat the same foods, regardless of their sex, so it would make sense for any man concerned about heart disease risk to consider following the 40-30-30 guide. And we should all ensure that the carbs we choose are of the highest quality (organic), and minimally processed.

Finally, one other thing that gets overlooked when people embrace a low or zero-carb diet is the impact this can have on the nervous system. Carbohydrates are used to produce serotonin: “carbohydrate consumption–acting via insulin secretion and the “plasma tryptophan ratio”–increases serotonin release; protein intake lacks this effect”.
(Source)

This means those who are on extremely low carb diets should watch their moods for signs of anxiety, irritation, depression, or outright anger. And if such symptoms occur in those resistant to eating even some carbs, they should consider using a natural serotonin booster (e.g. L-tryptophan, 5-HTP, L-theanine, vitamin B3, etc).

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Those who regularly experience insomnia are more prone to reduced immunity, increased incidence of infections, glucose intolerance, elevated estrogen levels, hormonal imbalance, and slow healing. And of course, there is also the obvious decreased alertness that follows in the morning, and the potential dangers that lack of concentration can have (such as accidents).

High stress on a continuous basis will affect sleep initially, and ultimately will affect adrenal function. Once the adrenals become fatigued, one will regularly wake up around 3 o’clock in the morning (give or take).

Waking at this time occurs because the healthy pattern of cortisol secretion by the adrenal glands becomes compromised. Cortisol is a “stress” hormone secreted by the adrenal glands. Normally, cortisol levels rise and fall in a predictable pattern throughout a 24 hour cycle. The levels are usually highest around 8 a.m., when we rise to meet the day, and lowest between midnight and 4 a.m.

Either extremely high or extremely low cortisol will impede proper sleep.

High Cortisol

Stress will cause a rise in the adrenal hormones adrenaline and cortisol, an approach designed to keep us alert), but high stress can crank those hormones up to the point of causing hyper-vigilance. So, obviously if these hormones are too high at night, we will have difficulty sleeping.

Normally, such high stress is a temporary situation, but for some high stress is continuous, either due to environmental circumstances (living situation, family, job, etc), or to PTSD, which leaves one unduly stressed by much of life.

Thus reducing stress, and increasing the body’s ability to cope with stress, will be of value in these circumstances, hopefully helping one to get the sleep train back on the right track.

Stress reduction techniques such as breathing and relaxation exercises, meditation, and yoga, can all help to lower cortisol and adrenaline levels, not only at night, but during the day as well. However, one should not exercise vigorously in the evening as that can increase cortisol levels, and agitate the system, making it difficult to relax at bedtime.

Low Cortisol

When we have exhausted adrenals, the ensuing low levels of the adrenal hormones can result in low blood sugar, another source of disrupted sleep patterns. This occurs because cortisol has a role to play in maintaining blood sugar levels.

Even though by the early morning blood sugar levels are usually low, if one has full blown adrenal fatigue, their cortisol levels may not be sufficient to adequately maintain their blood sugar levels. When the glucose in our blood gets too low danger alarms are initiated in the body. Since glucose is the main fuel for all of our cells, including the brain cells, the body realized it is in imminent danger when the blood sugar levels fall too low. Evolution has set this internal alarm to wake us up so that we can go refuel ourselves.

If at night we have low blood sugar levels, due to a lack of glycogen reserves in the liver (i.e. no available glucose reserves for the cells), compounded by a low level of cortisol (due to adrenal exhaustion), then the drop in blood glucose will lead to sleep disruption.

So, waking up regularly between 1 and 3 a.m. can be caused by low blood sugar as a result of low glycogen reserves in the liver, combined with low cortisol and impaired adrenal function. Other symptoms of this perfect storm are restless sleep during this time frame (tossing and turning, slipping in and out of sleep), anxiety attacks, and nightmares.

To ensure that the liver has adequate stores of glycogen to draw upon for regulating blood sugar levels, remember this: the most effective form of “carb loading” occurs after exercise. That is the time the liver (along with the muscles) is most adept at storing glycogen.

For some people, having a healthy snack shortly before bed can be of help. Such a snack should be light, and contain some protein, fat and carbohydrate. For example, peanut butter on whole grain toast, or cheese on whole grain crackers. Foods that contain too much sugar will be counterproductive since spiking insulin levels at night reduces growth hormone production, leading to faster aging. 

Unlike those who have high cortisol levels, those with full on adrenal exhaustion, can benefit from some exercise before bed, since they could use elevated cortisol levels.

So, if we want to reverse this situation we clearly need to support adrenal function by rebuilding the health of our adrenal glands, and very often this can improve sleep patterns, though it is a long term solution, and one that may take a month or more to be effective.

 (In the meantime have a read of this older blog on natural sleep aids.)

The irony is that lack of sleep itself can contribute to adrenal fatigue, ultimately setting up a downward spiraling cycle of further daytime exhaustion combined with an inability to sleep at night.

Since it takes days, or even weeks, to readjust the body’s cortisol levels when the sleep/wake cycle is disrupted, those who work on alternating shifts (with less than 3 weeks between shift changes) are particularly susceptible to adrenal fatigue, and sleep disorders.

While research has confirmed that most of us require about 8 hours a day of sleep, those recovering from adrenal fatigue may require more than that during the beginning phases of recovery.

If one suspects cortisol imbalance may be a cause of their sleep problems, it is advisable to do a saliva cortisol test. For this test, one collects four saliva samples, over a 24 hour period, which is used by medical professionals to establish the circadian rhythm of your adrenal glands, and how it relates to other hormones as well. This test is called the Adrenal Stress Index. Some conventional medical tests for cortisol use one or two blood samples, but that form of testing does not provide sufficient information for our purposes of determining the circadian rhythm of the adrenals.    (Source)

Thyroid Hormones

One of the other major hormone groups which relate to the adrenal glands are the thyroid hormones. If thyroid hormone levels drop below what the body requires, it is perceived as a stressor by the body, which then releases extra adrenal hormones.

The combination of inadequate thyroid hormones, along with cortisol imbalance, for a long period of time, will lead to adrenal shut down. At this point the adrenals can no longer produce adequate cortisol levels. This can lead to Addison’s disease “a long-term endocrine disorder in which the adrenal glands do not produce enough steroid hormones.”

At this tipping point, the adrenal glands often provide adrenaline as a substitute for cortisol, releasing the adrenaline at the same time that cortisol levels would normally peak. Those with this condition will wake up in a panic between 2 and 4 a.m.. They will also often feel panic when awake though it is not appropriate to the situation, say with the ringing of a phone. This is due to adrenaline being released inappropriately.

Causes of adrenal malfunction that lay outside of the obvious consistently high stress levels (or thyroid issues) can include nutritional status, food allergies, digestive disorders, and/or environmental toxins, all of which create stress on the body.

Diet

For mildly stressed adrenal glands, and for prevention of problems in those who are generally healthy, it is important to follow a healthy diet.

I believe that diet should be based on Dr. D’Adamo’s Blood Type Diet, thus type A and AB can skew towards a more plant-based diet, while those with blood types B and O should aim for a more paleo-style diet with high quality animal protein, organ meats, and healthy fats. Both groups benefit from including a good amount of fresh fruits (local) and vegetables.

Everyone should avoid those foods we all know are unhealthy, including margarine, most vegetable oils (except avocado, flax, and olive), refined carbohydrates and sugars, excess alcohol and caffeine, and GMO foods.

Sunlight exposure is essential, along with time in nature, and gentle exercise (at least until adrenal health has been restored), and, believe it or not, it is important to have some fun in life.    (Source)

AdrenalStart

Of course, I consider our AdrenalStart product to be one of the best formulas available for treating adrenal insufficiency, and thus a product that can also be helpful for treating sleep disorders related to the adrenals. We have had amazing feedback on this product over the years, including claims of improved sleeping patterns.

In a recent newsletter (Part One, Part Two), I examined all the ingredients of JointStart Supreme to see which had scientific veracity for treating leaky gut. In a similar vein, I decided to examine all the ingredients of AdrenalStart to see if any of them had scientific research clearly linking them to sleeping problems. This material will be found in the newsletters (under the “Education” button, if you don’t subscribe to it), titled AdrenalStart for Sleep Disorders.

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Placebo

The second thing that we should be aware of is the power of the placebo. 

I’m sure most of you know what the placebo effect is, but just to reiterate, here is the definition. 

In a double-blind, placebo-controlled medical study (the gold standard), a control group is given an inert substance (usually a sugar pill), which gives researchers a baseline with which to compare the effectiveness of the new drug being tested. Subjects in such studies all believe they are getting the real drug, and surprisingly, a good portion of those given the placebo will have an improvement in their symptoms, a result of their belief in the potential power of the medicine they have been given. 

The idea of the placebo can be portrayed as amusing, however when it has an effect of benefiting roughly one third of study participants, it is clearly something that deserves more attention. And, as I pointed out in a previous newsletter, the placebo effect is growing stronger. 

Over the last two decades, clinical trials seem to be indicating that the placebo effect appears to be increasing in effectiveness. Recently, a study published in the journal Pain discovered that in 1990 pain-relieving drugs worked 27% better than placebo, but by 2013 that gap had narrowed to 9%. (Newsletter)

It is easy, and common, to dismiss the placebo effect as meaningless, something that only applies to the weak-minded or susceptible. That is a nearsighted approach. For one thing if antidepressants are only marginally better than placebo (Source), but have dangerous side effects which can include suicide (and even homicide), perhaps placebo should be examined more closely.

(From a study on the subject published in the British Medical Journal: “The following symptoms, anxiety, agitation, panic attacks, insomnia, irritability, hostility, aggressiveness, impulsivity, akathisia (psychomotor restlessness), hypomania, and mania, have been reported in adult and pediatric patients being treated with antidepressants.”)   (Source)

I used to believe that homeopathy may only be based on the placebo effect, and if so, it could count on at least a third of users finding benefit. And, for the rest of the users at least no harm was done, (supposedly the primary tenet of medicine), unlike with actual drugs, which do as much harm as good. However, since discovering that homeopathy studies have shown that homeopathic metals (including arsenic, cadmium, and lead) can cause the body to excrete these heavy metals, I no longer suspect that the benefits of homeopathy are placebo in nature. (I have covered the subject in this newsletter.)

Before I leave the subject of the placebo, I have one last illustration of its powerful potential, an example that is hard to wrap one’s brain around. In this study knee surgery was compared to placebo surgery for the treatment of patients with “degenerative tear of the medial meniscus.”

The study concluded: “In this 2-year follow-up of patients without knee osteoarthritis but with symptoms of a degenerative medial meniscus tear, the outcomes after APM (arthroscopic partial meniscectomy) were no better than those after placebo surgery.”     (Study)

And this one regarding osteoporosis.

“A total of 180 patients with osteoarthritis of the knee were randomly assigned to receive arthroscopic debridement, arthroscopic lavage, or placebo surgery. Patients in the placebo group received skin incisions and underwent a simulated debridement without insertion of the arthroscope.” Patients were followed up with for two years.

Conclusion: “In this controlled trial involving patients with osteoarthritis of the knee, the outcomes after arthroscopic lavage or arthroscopic debridement were no better than those after a placebo procedure.      (Source)

That is a fascinating concept, but my point is that perhaps our belief in the superiority of Western medicine is more reliant on the belief than the actual form of medicine used. Now let’s look at placebo’s evil twin.

Nocebo Effect

While the placebo effect is well known and well studied, there is another side to that coin, one far less understood, and that is nocebo.

The nocebo effect is simply the opposite of the placebo effect, whereby those taking the sugar pill, instead of having an improvement in symptoms, have negative side effects. In theory, this response is due to their belief that they are getting a real drug, having also been informed at the outset of the study of the pill’s potential side effects.

As with the placebo effect, scientists currently think that the nocebo effect is a result of the “combination of Pavlovian conditioning and a reaction to expectations”.

In 2001, German researchers published a review of the few (31) studies done on the nocebo effect. They set out to examine both the biological mechanisms involved and the problems this effect can have on medical research, and in clinical practices. They concluded that, though not well understood, the nocebo effect nonetheless was not uncommon, and should be taken into account by all levels of medical professionals.

This is what they had to say in summary: “On one hand physicians are obliged to inform the patient about the possible adverse events of a proposed treatment so that he/she can make an informed decision. On the other, it is the physician’s duty to minimize the risks of a medical intervention for the patient, including those entailed by the briefing. However, the studies just cited show that the patient briefing can induce nocebo responses.”

They then went on to suggest some strategies that could be used by medical professionals to mitigate the potential damage that the nocebo effect could cause in susceptible patients.  (Study)

Now I’ll take a brief look at some of the studies they examined, just to give us a better idea of how this effect manifests.

Nocebo Studies

In many of the experiments studied in this overview, informing the patients of the potential for pain (some of these were procedures, not just drugs) resulted in statistically significant increases in pain-related side effects among participants.

In one study, 50 subjects suffering from chronic back pain were given a flexibility test, half of the participants being told the test may result in some pain, while half of the group were not given this warning. As you may suspect, the group given the pain warning experienced significantly higher levels of pain than the unwarned group.  (Study)

In another study, finasteride was given as a treatment for benign prostatic hyperplasia (BPH), with half the subjects being told it could cause erectile dysfunction (ED), and the other half not receiving this warning. Fifteen percent of the uninformed subjects experienced ED, as compared to the informed group among whom 44% reported experiencing ED.  (Study)

Okay, we all know that sexuality is easily influenced by psychology, but can belief be potentially deadly? One case certainly suggests that to be true.

A young man was taking antidepressants, and when his girlfriend left him he bottomed out, ingesting most of the bottle of pills in an attempt to commit suicide. After doing so he immediately regretted it, and sought medical help. In the hospital he was seriously ill, unable to breathe properly, he experienced hypotension requiring intravenous fluids to maintain an adequate blood pressure, and was virtually near death.

In attempting to define the drug the young man had overdosed on, the doctors discovered that he was part of a study on a new antidepressant, and in fact this fellow was one of those receiving the placebo.

Because his mood had improved, due ironically to the placebo effect, he was convinced that he was receiving the real medication. Thus, when he “overdosed” on what he believed was a real drug, the placebo effect turned into the nocebo effect. However, “once the true nature of the capsules was revealed his adverse symptoms then rapidly abated”.     (Study)

The Role Doctors Play

Researchers into the subject of nocebo are suggesting that it is time for doctors to reevaluate the conventional medical beliefs about pain management. For example, doctors currently believe that they are minimizing anxiety by preparing the patient for the worst. So, they might say something to the effect of, “this is going to hurt quite a bit”.

Yet, one study showed that the words used by a doctor before injections affected the amount of pain the patient experienced. “The more frequently the words “sting,” “burn,” “hurt,” “bad” and “pain” were said, the more discomfort felt by patients.”    (Source)

In a group of patients receiving treatment for back pain, a stretch test was administered. If the doctors giving the test suggested that it might hurt, patients were more likely to report pain, however if they said nothing about potential pain, the majority of patients reported no pain.

Unfortunately, some doctors consider changing the focus on the negatives to positives, to be at odds with properly informing the patient about procedures, and potential dangers or discomforts that may ensue (“informed consent”).They consider this an “ethical dilemma”: much better to tell the patient they have six months to live, or never will walk again. (And I have met many people who have been told such discouraging things, only to defy such predictions.)

But, the fact of the matter is belief, at the very least, influences the immune system, and giving patients a positive framework to work from, along with hope, are in and of themselves, of healing benefit.

The authors of this study on words used by doctors, suggested that doctors “emphasize positives (re-framing warnings into phrases such as “the majority of patients tolerate this well”) and, in some cases, actually getting permission from patients to keep them in the dark about certain mild side effects”.      (Source)

The nocebo effect clearly has the potential to be seriously dangerous, as with the young man referred to above, who almost died from it. And he is not the only example. 

Patients who enter into surgery expecting they might die, are more likely to have serious complications, and delayed recovery. In one particular case a man with a tumor was told that it had metastasized and that he only had so many months to live, and he indeed died within that time line. However, his autopsy revealed that the tumor on his liver had not in fact metastasized, so he was in no danger, thus there was no real reason that he died.   (Source)

There are few experiments on the nocebo effect as doctors would consider it unethical to try and create an illness in a patient. However, there is a study that has determined the nocebo effect follows a specific pathway in the brain, and it is possible to biochemically block that pathway.

Cholecystokinin (cck) is a hormone found in both the gut and the brain. In the gut cck, and its variants, regulate the release of bile, along with other digestive enzymes. In the brain, however, two variants of cholecystokinin (cck-a and cck-b), when activated, bind to receptors that reduce the amount of dopamine in the brain. This, in turn, increases levels of depression and anxiety in individuals, which makes us aware of pain, and helps us to focus on it (which is an evolutionary survival mechanism).

Happiness and relaxation, on the other hand, reduce pain levels. So, when patients were injected with something that blocked the cck receptors (benzodiazepine diazepam), allowing the dopamine to rise, the nocebo effect lessened, and patients had better outcomes, with less sensations of pain.    (Study)

This leads me to think that taking dopamine precursors prior to medical events might help reduce the pain response. (Dopamine precursors include, acetyl-L-carnitine, L-tyrosine, avena sativa, and mucuna pruriens.)

Bone Pointing

“Bone pointing” is a method of execution used by the Aborigines of Australia, and is highly effective to this day. So much so that Australian medical staff are often trained to deal with illnesses caused by bone pointing. The bone used in this curse may be  made from emu, kangaroo, or human bones (or sometimes even just wood).

This form of ritual which causes death is not unique to the Aborigines, but has been found to occur around the world.

“Victims become listless and apathetic, usually refusing food or water with death often occurring within days of being “cursed”. When victims survive, it is assumed that the ritual was faulty in its execution. The phenomenon is recognized as psychosomatic in that death is caused by an emotional response—often fear—to some suggested outside force and is known as “voodoo death”. As this term refers to a specific religion, the medical establishment has suggested that “self-willed death”, or “bone-pointing syndrome” is more appropriate.” (Source)

Conclusion

Perhaps we are not as modern as we like to believe. According to Ronald Wright, in “A Short History of Progress”, “…we are running twenty-first-century software on hardware last upgraded 50,000 years ago or more. This may explain quite a lot of what we see in the news”.

And, when we consider the outcome of placebo knee surgery, perhaps medicine is not the scientific marvel that we have been led to believe it is. (See my newsletter on Dr. Robert Mendleson, and how medicine is the new religion. Also this article, “Altars and Icons – The Surgical Suite as a Sacred Ritual”, which opens with: “The surgeon as priest, shaman, or healer performs sacred rituals every time he or she steps into the operating room.”)

So, perhaps we have more healing potential within us than outside of us, and we need to learn to participate in our own healing, rather than totally depending on others to take care of us. 

The post PLACEBO vs NOCEBO appeared first on NutriStart.

The patient originally had a stroke, and was given a CT scan, after which they diagnosed her with a brain tumor. However, once undergoing surgery it became apparent she did not have a brain tumor, and that, by this time, the amoeba had eroded away large portions of her brain. In spite of removing the portions damaged by the amoeba, the patient died within a month.

My point here is that her BBB must have thinned in order for this amoeba to get from her sinuses into her brain. (And most likely her sinuses were also thinned. For those unfamiliar with my blog How 3 Nutrients Can Heal Most Ailments I would suggest having a read, since it concerns keeping the mucous membrane intact, including that which lines the sinuses.)

You may recall the news story about a woman from Seattle whose brain was being eaten away by a rare brain infection called Balamuthia mandrillaris (an amoeba found in soil and freshwater, which generally causes no harm to humans). The surgeon who worked on her believed it was the use of a neti pot (a device used to relieve sinuses by shooting water up the nasal cavity) that put the amoeba into her brain. (She used tap water, as opposed to the suggested boiled water, or salt water solution.)

Thinning of the BBB                                                                                                   

In a study published in 1975, in the Annals of the New York Academy of Sciences, biologist Allan H. Frey reported that microwaves (cell phones), and Radio Frequency radiation (smart meters, wi-fi, routers, etc), could induce “leakage” in the barrier between our circulatory system and our brain.

Frey showed this process with a simple experiment. “He injected a fluorescent dye into the circulatory system of white rats, then swept the microwave frequencies across their bodies. In a matter of minutes, the dye had leached into the confines of the rats’ brains.”   (Source)

Allan Frey’s work has since been confirmed by many other researchers, including Dr. Leif Salford, who is currently the most active researcher continuing Frey’s work on the blood-brain barrier. (For a short video on this research, presented by Dr. Salford, follow this link.)

When the BBB is breached, bacteria, toxins, and viruses can enter the brain. This breaching of the BBB also is a factor in brain conditions ranging from autism to schizophrenia, as the offensive proteins found in casein and/or gluten, can easily get into the brain, causing havoc. 

Glyphosate Thins the BBB

Glyphosate (Roundup ) is the most used pesticide in the world, found at especially high levels in genetically modified foods. This pesticide is still legal in most countries, even though it is ubiquitous in people’s urine, breast milk, and blood (even among those avoiding GMOs), and is, in the words of an MIT scientist, “the most destructive chemical in our environment”. (For more on the subject follow this link.)

Because glyphosate targets a metabolic pathway absent in animals, it was considered safe for humans. Yet, because it is made with the amino acid glycine, researchers began to suspect that it could easily follow the glycine pathway in humans, which would allow it to cross the blood-brain barrier, and interfere with brain chemistry.

One research group, having observed that “case reports of accidental exposure to concentrated solutions suggested a neurotoxicity” decided to investigate “the effect of acute exposure to glyphosate (GPH) on the blood-brain barrier in vitro”. 

Their study concluded that, “in addition to its ability to disrupt the barrier function, GPH shows evidence of permeability across the BBB. Taken together, our data indicates that accidental exposure to high levels of GPH may result in neurological damage via an opening of the blood-brain barrier and an alteration of glucose metabolism”.   (Study)

Now, it is all well and good to suggest that exposure to high levels of GPH may result in neurological damage, and open up the blood-brain barrier, but what about the average person? Well, we now all have glyphosate in our bodies, and how much we carry is mostly determined by our diet, but the highest exposure to glyphosate comes from genetically modified foods. As of 2015, 26 plant species have been genetically modified and approved for commercial release in at least one country, though the most commonly consumed ones are soy, corn, and canola.

High exposure also comes from eating certain foods which, while not genetically modified, have had glyphosate sprayed on them as a desiccant. “Few statistics exist regarding the acreage subject to glyphosate desiccation or the overall quantity of glyphosate use for drying, but there’s little doubt that the practice is expanding across a variety of crops including corn, peas, soybeans, flax, rye, lentils, triticale, buckwheat, canola, millet, and wheat.”  (Source)

So, obviously, those who eat the most of these foods may have much higher levels than those who avoid these foods. However, if we are already prone to a thinning of the blood-brain barrier, due to genetic conditions, or disease states, or even because we are lacking the nutrients that keep our mucosal membranes intact (again see, How 3 Nutrients Can Heal Most Ailments), glyphosate is going to worsen the problem, whether or not we are exposed to high levels. And, pesticides like this are cumulative, so the more, and the longer, we ingest them, the higher our levels become.

Detoxifying Glyphosate

The Townsend Letter, an alternative medicine journal, offers some suggestions for detoxifying glyphosate.

• Humic acid adsorbs glyphosate, decreasing its negative impact on the microbiome. 
• Fulvic acid is another component of humus along with humic acid. It is a smaller molecule able to be absorbed into the bloodstream to help bind glyphosate in the tissues while humic acid is larger and has more impact for binding glyphosate in the intestine.
• Taurine can promote bile flow to compensate for the harm from glyphosate.
• Antioxidants such as vitamin C have been shown in research to decrease oxidative stress associated with glyphosate.
•  

For more on the subject of detoxifying glyphosate follow this link to the Townsend Letter.

According to Dr. Dietrich Klinghardt, world-renowned expert on mercury detoxification, in order to eliminate glyphosate, one needs to saturate the body with the amino acid glycine (since glycine is a component in the structure of glyphosate). He recommends taking 1 teaspoon (4 grams) of glycine powder twice a day, for a few weeks, and then lowering the dose to one-fourth teaspoon (1 gram) twice a day. (Glycine is also available in 1 gram capsules.)      (Source)

Manganese (Mn) is an often overlooked trace mineral required for multiple essential functions in the body. “A recent study on cows fed genetically modified Roundup®-Ready feed revealed a severe depletion of manganese. Glyphosate, the active ingredient in Roundup®, has also been shown to severely deplete Mn levels in plants.”    (Study)

Thus, it makes sense for all of us to ensure we get some manganese in our supplements, especially since we are all unavoidably ingesting some glyphosate. We at NutriStart provide manganese at 5 mg per serving (the recommended amount to prevent deficiency) in two of our products, NutriPods, and Mineral Mix.

BBB Integrity

Obviously it is of paramount importance that we maintain the integrity of the BBB, so now I will look at some ways of accomplishing that.

L. Plantarum                                                                                                                                   I was fortunate to stumble across a probiotic study on a strain of Lactobacillus plantarum (MTCC 9510) which showed supplementation with this bacteria “protects from chronic unpredictable and sleep deprivation-induced behaviour, biochemical and selected gut microbial aberrations in mice.”  

But, the really interesting thing was that “supplementation also improved gut and blood brain barrier integrity”.  (Study)  The only problem here is I cannot say for sure that other strains of L. plantarum would do the same thing. Even though L. plantarum is commonly available as a supplement, most products do not list the specific strain they are derived from. I suspect all versions of L. plantarum would be helpful, but I cannot be 100% sure of this.

At the very least, we have a study titled, “The gut microbiota influences blood-brain barrier permeability in mice”, in which “results suggest that gut microbiota-BBB communication is initiated during gestation and propagated throughout life”.  (Study)

Thus, ensuring we have a healthy microbiome is a main factor in ensuring the integrity of the BBB. As always, I suggest the use of Lactospore, prebiotic fibers, and fermented foods, over random mixes of probiotic bacteria, in order that one rebuilds their microbiome to the ideal mix of bacteria for their own unique system.

In my first blog in the four part series on the subject of mold, I wrote this: “Aside from its ability to remove mold and mold byproducts from the body and brain, glutathione has one other related benefit. Studies have shown cerebral glutathione plays an important role in maintaining the blood brain barrier. A rodent study showed that glutathione depletion was associated with blood-brain barrier dysfunction, and treatment with N-acetyl cysteine, methionine, and glutathione, provided protection against glutathione depletion, and blood-brain barrier dysfunction.”

So, of course, taking glutathione in a liposomal form would be one of the ideal ways to improve BBB integrity.

Sodium Butyrate

Both cognitive enhancement, and recovery from brain damage, rely on neurogenesis, the process which rebuilds and reshapes the brain.

In one animal study, sodium butyrate was given to mice after they had a stroke, and it worked to grow new nerve cells (neurogenesis) in the areas of the brain damaged by the stroke. But, more than that, sodium butyrate also strengthened the blood-brain barrier in mice with brain trauma, which aided in their recovery.    (Study)

Butyrate-producing bacteria in the gut also strengthened the blood-brain barrier in mice, along with strengthening the barrier formed by cells in the colon wall, thus preventing microbes and bacterial toxins from invading the bloodstream (“leaky gut”).

And, according to one study, certain prebiotics “such as inulin-type fructans (ITF) and arabinoxylan-oligosaccharides (AXOS) can be consumed to increase the number of bifidobacteria in the colon…It has been shown that the butyrogenic effects of ITF and AXOS are the result of cross-feeding interactions between bifidobacteria and butyrate-producing colon bacteria”.

So, to increase butyrate naturally, we can ingest inulin, and/or bifidobacteria (available as a probiotic supplement). As for AXOS, this appears to be mostly found in whole cereal grains, especially high in wheat bran (ensure that it is organic).

Sodium butyrate can also be purchased as a supplement (most commonly sold for supporting the Ketogenic diet). (For more on the subject of sodium butyrate see my newsletter, Butter-up Your Social Life.)

Conclusion

A thinning of the BBB has been linked to many ailments including Alzheimer’s disease, amyotrophic lateral sclerosis (ALS), bacterial meningitis, cognitive impairment, multiple sclerosis, and neuropathic pain. (Source) 

As well, behavioral problems, and learning disabilities can be caused by this barrier being too thin in infants and children, and now autism is considered to be, in part, due to the same issue (accompanied by leaky gut syndrome).

Strong links have been established between BBB malfunction and bipolar and schizophrenic conditions, as well as dementia in the elderly. 

So, clearly it behooves us all to give consideration to this important part of our brain, and realize that due to both nutritional deficiencies, and environmental toxins, we all need to ensure that this barrier stays intact.

The post Maintaining The Blood-Brain Barrier appeared first on NutriStart.

The blood-brain barrier (BBB) is a membrane which prevents toxic materials in the blood from entering the brain, but certain compounds (both good and bad) are able to get through this barrier. 

In this blog, I will look into those things that can bring antifungal agents directly into the brain in order to kill fungus, and bad microbes, which can lead to brain malfunction and Alzheimer’s disease. I have extensively covered coconut and MCT oils in my blogs on The Real Cause of Alzheimer’s Disease, so here I will examine other agents with similar properties (antifungal and able to cross the blood-brain barrier).

Antifungal Agents That Cross the BBB

Black Seed                                                                                                                       In one study, black cumin seed (Nigella sativa) was tested for anti-yeast activity, to determine if it could be used as a preservative against yeast species which spoil dairy products.

The antifungal effects of certain black seed constituents were compared with those of preservatives commonly used in milk products (calcium propionate, natamycin, and potassium sorbate), and were shown to possess significant anti-yeast activity. (Study) 

But, even better, one study gave black seed, or clove, oil to rats fed an aflatoxin-contaminated diet, which “resulted in significant protection against aflatoxicosis. Moreover, Nigella sativa oil (black seed) was found to be more effective than Syzygium aromaticum (clove) oil in restoring the parameters that were altered by aflatoxin in rats”.   (Study)

Thymoquinone (TQ), the main bioactive component of black seed has exhibited anticancer effects in numerous clinical studies. It has been shown to “interfere in a wide range of tumorigenic processes, and counteract carcinogenesis, malignant growth, invasion, migration, and angiogenesis.”
 

But here is where it gets really interesting: “Its potential to enter brain via nasal pathway due to the volatile nature of TQ adds another advantage in overcoming blood-brain barrier.”

Thus the researchers “suggest further comprehensive evaluation of TQ in preclinical and clinical level to delineate its implied utility as novel therapeutics to combat the challenges for the treatment of Glioblastoma multiforme” (one of the deadliest types of brain tumors).  (Study)

Turmeric                                                                                                                            Turmeric, and extracts of turmeric, are notoriously difficult to absorb and utilize in the body. Traditionally (in India), turmeric is boiled in whole milk for about 10 minutes. They do this because many of the active elements of turmeric are fat soluble, and thus, if it is not rendered (cooked) into a fat medium (e.g. coconut oil), we derive less benefits from this amazing herb. Turmeric extract products initially utilized black pepper extracts in order to improve absorption of the concentrated curcumin present in the plant. However, these days, the technologies have moved beyond black pepper, and some turmeric extracts are even water soluble now.

But, even if we can now easily digest the turmeric (as an extract, or rendered into a fat medium), once metabolized in the liver, free curcumin becomes “conjugated”. This prevents it from being absorbed effectively into the tissues, or from crossing the BBB. If, however, curcumin can remain in its free form, it is both biologically active, and able to move throughout the body, being easily absorbed from the blood, and, free curcumin is also able to cross the blood brain barrier.  (Study)

Countless clinical studies have confirmed the ability of curcumin, and turmeric extracts, to destroy a wide variety of different bacteria, viruses, fungi, and parasites. As well, much research has been done by the food industry in order to study the effects of turmeric and curcumin on controlling fungal-related spoilage, and fungal pathogens.

The study of curcumin against 14 strains of candida showed curcumin to be a potent fungicide compound against candida species. In another study, anti-candida activity of curcumin was demonstrated against 38 different strains of candida, including some fluconazole-resistant strains. (Candida initially is defined as a yeast, but when it grows out of control, it converts into being a fungus, and is at that point pathogenic.)   (Study)

Recent research on Alzheimer’s disease (AD) and curcumin has revealed that curcumin prevents amyloid plaque aggregation, if it can reach the brain and protect neurons from damage.

According to a study (2018) titled, “Liposome delivery systems for the treatment of Alzheimer’s disease”: Targeted nanoliposomes represent a viable and promising drug delivery system for AD that have not yet reached clinical trials. They are biocompatible, highly flexible, and have the potential to carry many different types of therapeutic molecules across the blood-brain barrier (BBB) and into brain cells.   (Study)

Thus, a liposomal form of curcumin will be of great advantage in getting this antifungal agent into the brain where it can do its work directly.

Zeolite 

Zeolite is a naturally occurring mineral rock, often powdered and consumed in water for detoxification purposes. This approach is medically approved, based on the physical properties of zeolite, which has cavities in its natural crystal lattice structure that act like a filter, binding pollutants (such as aluminium, ammonium, cadmium, lead, and mercury). 

For an optimal effect, the surface of the zeolite is enlarged by micronization, thus the effect of zeolite depends, among other things, on the size of the granules. The finer the powder, the lower the dose, and the coarser the zeolite, the higher the dosage required. (Source) So, given that, could nano-sized particles of zeolite absorb even more harmful compounds, and perhaps even make it across the blood brain barrier?

That is the argument put forth by Coseva, who markets Advanced TRS (Toxin Removal System) spray. This is what they say about their product: “TRS removes any toxin with a positive charge and that includes heavy metals and toxic elements – aluminium, mercury, arsenic, fluoride, barium, strontium, uranium, lead, etc, pesticides and herbicides, plastic residues, toxins from moulds and yeasts, carcinogens from smoke and haze and also any radioactive material in the body.”

“With the nano zeolites encased in water, a good way to think about it would be hundreds of thousands of little toxin magnets encased in water molecule clusters going into your body. These toxin magnets are attracted to heavy metals, pesticides and any other toxin that has a positive charge. Their tiny size (0.9 nanometers) means that they have a huge amount of surface area to capture toxins and the encapsulation in water molecule clusters means that they can go wherever water goes and cross the blood brain barrier easily and detox the body at a cellular level.”

“Once toxins get stuck in the magnets they are captured within the zeolites cage-like structure and are rendered inert and have no chance of breaking loose. This is why TRS does not cause redistribution and damage to the body. TRS is transported out of the body mainly through the urine and other usual elimination pathways. As the nano zeolites are so tiny, the kidneys don’t have to filter them, that’s how gentle this method of detoxing is.”

TRS can be purchased at this site. Though it appears that there is little independent science on the use of nano-sized zeolite particles for the purposes of detoxifying the brain, there is a lot of anecdotal feedback (especially for treating autism). Follow this link for a detailed example from a woman coping with metal toxicity and her ensuing health issues.

A similar product (unlike TRS, available through Amazon) is Advanced Cellular Zeolite. They claim that, “prescribed by leading medical practitioners worldwide, ACZ nano Extra Strength has been shown to increase urinary output of Lead and Mercury up to 103,500% over baseline during only 12 hours of post-provocation urine collection”. (Here is the link to their product.)

(I was unable to confirm if the 103,500% was a typo or an accurate number.)

Essential Oils

The fragrant essential oils, used in aromatherapy, are claimed to have direct access to the brain. The principle is that, since the brain is mostly made of fat, and essential oils are fat soluble, they can pass through the BBB. While many fat soluble nutrients never make it through the barrier, what makes essential oil fragrances effective at doing this is the extraordinarily small molecules which make up their volatile compounds.

This ability to cross the blood brain barrier is attributed to the chemistry of the oils, specifically, those that are classified as “terpenes”, a family of molecules small enough to penetrate the blood-brain barrier.

All essential oils contain some terpenes. In part two of this series, I mention a variety of herbs and spices with antifungal activity. Those of this grouping would contain terpenes ideal for destroying molds and fungi in the brain, and are essentially ingested when we can smell them at a high intensity of fragrance. Thus they can be rubbed under the nose, put in an aromatherapy diffuser or, for most therapeutic benefit, nebulized or put into a bowl of hot water and inhaled (as we would do with eucalyptus to treat a head cold or lung congestion).

Of those substances mentioned in part two, these are the plants which are available in the form of essential oils: clove, frankincense, ginger, marjoram, myrrh, oregano, rosemary, and thyme.  

And, strange as it seems, an alcohol extract of pine, turpentine, is now (as it was in the past) being ingested by some as a treatment for candida, fungus, and SIBO (small intestine bacterial overgrowth). Since turpentine is high in terpenes, and has proven antifungal properties, it would also be a viable option for inhalation. 

This website sells a variety of essential oil mixes, high in terpenes, and aimed at getting through the BBB.

My next blog will be on the blood brain barrier, what causes it to thin, and what we can do to rebuild and strengthen it.

The post Molds and Fungi: Part Four – Crossing the BBB appeared first on NutriStart.

For centuries humans have used the sauna (and sweat lodge) as a way to remove toxins from the body. And, while all forms of sweating will help to cleanse the body, currently the most popular methods for detoxification are the dry heat radiant saunas, and the infrared saunas (both near and far). Both work well to eliminate heavy metals, chemical pollutants, and xenoestrogens, however the ideal choice for maximum benefit is the far infrared sauna. The far infrared saunas have the advantage of easily inducing sweating, at a lower (and more comfortable) body temperature.

Sauna use has scientifically proven to be beneficial for treating addictions, chronic fatigue, chronic pain, hypertension, congestive heart failure, rheumatologic disease, and a range of cardiovascular and respiratory diseases. (Source) But, for our purposes here, sweating is of particular benefit because many mycotoxins can be eliminated from the body through sweating. 

When people are seriously contaminated with mold and/or mycotoxins, treatment protocols are required to be extensive and comprehensive. For example, in one study, 28 people exposed to mold and mycotoxins, were treated with exercise, physical therapy, and sauna. Treatment also included IV antioxidants, oxygen therapy, and immunotherapy. This approach was highly successful, with 27 of the 28 patients returning to work.   (Study)

When using a sauna for detoxification it is commonly recommended that one take niacin shortly before beginning. Taking a niacin (B3) to the flush point (starting with 50 – 100 mg if you are unfamiliar with it) will facilitate the removal of chemicals (including xenoestrogens), and heavy metals, by pushing the blood to the surface of the skin, where the sweating process can then drive them out. While this approach may not be of as much value for removing mycotoxins (unresearched territory), at the very least the more toxins we remove the easier it is for the body to cope with what remains.

Contraindications

Contraindications to sauna therapy include pregnancy, concurrent use of alcohol, unstable angina, aortic stenosis, severe orthostatic hypotension, fever, oozing skin conditions, urticarial, or recent myocardial infarction. However, there are some studies supporting the safe use of saunas in persons with a recent history of myocardial infarction. Sauna use was not only found to be safe but actually transiently improved pulmonary function in a study of men with obstructive pulmonary disease.  (Source)

Airborne Mold

On the website of Neil Nathan, M.D., he shares some of what he learned by attending the American Academy of Environmental Medicine’s Mold Conference, held in Dallas, Texas. Two paragraphs stood out for me. 

First: “He emphasized that inhaled particles (or nanoparticles) of mycotoxins or mold fragments are far, far more readily absorbed into our bodies than any other route of administration. This means that oral exposure to molds (i.e. in food) is much less likely to be a source of mold toxicity than air-borne particles.”

This tells us that having a good air cleaner, with a proper HEPA filter, is required if we are in an environment that may be contaminated with mold.

“The bare minimum filter an air purifier must have to remove mold airborne particles is a True HEPA filter. It captures 99.97% of particles as small as 0.3 microns. Two other important features are an Activated Carbon filter for reducing mold and mildew odors and an Ultraviolet Light to kill the active mold spores.”   (Source)

Don’t Use Bleach

The second paragraph that caught my attention was this:

“He and other speakers emphasized that cleaning visible moldy areas with chlorinating agents (bleach) did not eradicate the mycotoxins and made those mycotoxins more lipid soluble (so they could be better absorbed through the skin) and thus, in fact, promoted longer half-lives making them even more toxic for humans.” (Source)

This was news to me, as I have up until now, thought bleach to be one of the better cleaning agents for removing mold. This leaves me believing that the best agent to clean up mold is borax, which I have found to be highly effective. (Removing mold with borax.)

Food for Detoxing Mycotoxins

Dr. Nathan’s website is a valuable source for mold and mycotoxin related subjects. In another newsletter on his site, he reveals a chart of foods determined by mold experts to support pathways which allow our bodies to remove mycotoxins. The charts are aimed to help practitioners take the results of urine mycotoxin assays (“which gives us the information we need to know with precision which mycotoxins are being sequestered in our patients) and to improve our patients’ ability to detoxify by strengthening the detoxification pathways known for each mycotoxin.”

Supplements mentioned include, algae, astaxanthin, curcumin, CBD,ellagic acid, and quercetin. Foods which facilitate mycotoxin detoxification include cruciferous vegetables, citrus fruits, berries, grapes, pomegranate, walnuts, salmon, krill, and turmeric. (Source)

The study that Nathan derived this chart from is titled Modulation of Metabolic Detoxification Pathways Using Foods and Food-Derived Components: A Scientific Review with Clinical Application, which can be viewed in its entirety by following the embedded link.

Air Purification

Further to the subject of keeping mold contaminants out of our air, is something called the EC3 Air Purification Candle. This candle claims to be a simple way to control mold levels in your home or workplace. 

Following is material from their promotional material on Amazon:

“The heat from the burning candle aerosolizes the natural botanical embedded in the soy wax. The candle has no added fragrances to avoid inflaming the chemical sensitivities common in sinusitis sufferers. These candles can reduce the mold count in a room from TNC (Too Numerous to Count) to nearly 0 in less than 3 hours. Each candle will burn for approximately 16 hours. The candles are designed to work with EC3 Mold Solution Concentrate to eliminate spores that settle on hard and soft surfaces like bedding or other furniture. Using these candles with Micro Balance EC3 Laundry Additive, Mold Solution Concentrate and Mold Spray will help to create a healthy and mold-free household environment.”        (Link)

It is hard to confirm the validity of this product since product reviews range from 2 to 5 stars; it appears to work very well for some, and not so well for others. However, another option is to burn either frankincense or myrrh resins. This is something our ancestors knew intuitively, and science has confirmed that both frankincense and myrrh burned indoors have antimicrobial, and antifungal, benefits. While the benefits were more powerful for the incense version of these resins, much of the benefit can also be obtained from simply using the oils in an aromatherapy diffuser.   (Study)

Finally, for keeping the air clean it is worth considering purchasing a negative ion machine. I have covered the subject fully in Health Secrets Volume Two, but here I will reiterate clinical studies have confirmed that “NAIs (negative air ions) inhibited the growth of fungi and viruses” (including tuberculosis).  (Study)

My next blog on this subject will be the final in this series. Part four will cover substances that can cross the blood brain barrier, and clean out mold and mycotoxins from this critical part of our body. 

The post Molds and Fungi: Part 3 – Detoxing the Body, and Purifying the Air appeared first on NutriStart.

Essential Nutritional Support

Very often those with mold, or mycotoxin, toxicity have been ill for quite a while before they get a proper diagnosis. Carrying the toxic overload, along with the high stress levels caused by toxicity symptoms, can leave most people in a state of nutritional deficiency.

Thus, if you find yourself in this camp, you should ensure that you take good amounts of basic nutritional support (multivitamins), with extra antioxidants (A, C, E, selenium), all of which will be required for supporting detoxification, and getting the body back into a state of good health.

The primary antioxidant and detoxification element is of course glutathione (discussed in previous blog). Supplements for supporting glutathione production in the body include vitamin C (500 – 1000 mg, three times daily, or even better, liposomal vitamin C), milk thistle, and whey protein. Whey protein also offers the advantage of being an easily absorbed protein, especially for those who have developed gastrointestinal issues as a result of their exposure to mold and/or mycotoxins. (More benefits of whey protein to follow.)

According to one clinic that specializes in treating mold exposure in people, nutritional deficiencies they commonly find in their patients include the B vitamins (especially folic acid, B-6 and B-12), COQ10, magnesium, vitamin D, and zinc. All of these nutrients are needed by multiple pathways in the body required for detoxification. (Note that those in poor health should take the methylated form of the three B-vitamins; methylfolate, P5P-B6, and methylcobalamin B12.)

Protection from Mycotoxins

As mentioned in part one, mycotoxins, the metabolites of molds and fungi, are more difficult to eradicate, and far more toxic, than their source material. 

Ochratoxin A (OTA)

OTA is a highly toxic mycotoxin which frequently contaminates human and animal food products, and predominantly affects the kidneys.

Melatonin, and licorice extract, were evaluated for their effect on OTA-induced oxidative stress and tissue damage, in the testes of male rats. Both supplements were found to alleviate most of the biochemical alterations caused by OTA, and both exerted a protective effect on OTA-induced damages.  (Source) 

Melatonin production is suppressed by exposure to electromagnetic pollution, and, aside from its role in sleep regulation, serves as an anticancer and longevity agent. Therefore, I believe most people should be supplementing with it, at an age-appropriate dose; none for those going through puberty. (Much more on the subject of melatonin can be found in my new book, Health Secrets for the 21st Century – Volume 2.)

A scientific overview of the benefits of melatonin found it to be essential for a variety of detoxification processes. Here is a look at some of what that study had to say:

“Melatonin is a powerful endogenous antioxidant produced by the pineal gland and a variety of other organs and many studies confirm its benefits against oxidative stress including lipid peroxidation, protein mutilation and molecular degeneration in various organs, including the liver. Recent studies confirm the benefits of melatonin in reducing the cellular damage generated as a result of the metabolism of toxic agents. These protective effects are apparent when melatonin is given as a sole therapy or in conjunction with other potentially protective agents. This review summarizes the published reports that document melatonin’s ability to protect hepatocytes from molecular damage due to a wide variety of substances (aflatoxin, heavy metals, nicotine, carbon tetrachloride, chemotherapeutics, and endotoxins involved in the septic process), and explains the potential mechanisms by which melatonin provides these benefits. Melatonin is an endogenously-produced molecule which has a very high safety profile that should find utility as a protective molecule against a host of agents that are known to cause molecular mutilation at the level of the liver.”   (Study)

Aflatoxins

A family of carcinogenic mycotoxins, known as aflatoxins, are produced by certain molds found in soil, decaying vegetation, grains, and hay. Primarily affecting the liver, aflatoxins are found in a wide range of food products including, cereals, corn, figs, and nuts (particularly high in peanuts and peanut butter). 

As with many toxins, aflatoxin does much of its damage by producing reactive oxygen species (ROS), which causes free radical damage. And, aflatoxins significantly decrease levels of glutathione and superoxide dismutase (SOD), two of the most important antioxidants for protecting against free radical damage.

Given that antioxidants are required to protect us from free radical damage, it is no surprise studies have confirmed that supplementing with certain antioxidants can indeed protect against mycotoxin-induced damage.

In a study done with human lymphocyte cultures, aflatoxin B1 was used to generate reactive oxygen species, then the cells were treated with vitamins A, C, and E. This study concluded that, “vitamin A, C, and E exhibited protective effects in human lymphocytes by inhibiting AFB(1)-induced ROS generation”.  (Study)

And, one of our best protectors against aflatoxin damage is the always reliable turmeric (source of curcumin). “It is well documented that the liver is the primary target organ of aflatoxin B1 (AFB1) and curcumin proved to be effective against AFB1-induced liver injury.”  (Study)

Probiotics

A fermented milk product (“Yakult”) containing Lactobacillus rhamnosus GG, and Lactobacillus casei strain Shirota, given both alone, and in combination with chlorophyllin (chlorophyll extract), was tested against aflatoxin B1. 

The fermented milk product both alone, and in combination with chlorophyllin, provided a dramatic protective effect against aflatoxin B1-induced liver damage. It did this by “enhancing activities of glutathione-S transferase, glutathione peroxidase, catalase, and superoxide dismutase and lowering the levels of thiobarbituric acid-reactive substances” (byproducts of lipid peroxidation, indicating free radical damage).  (Study)  

Though “Yakult” is a Japanese product, and not commonly available in North America, it’s two primary probiotic strains (L. rhamnosus, and L. casei) are widely available in supplement form.

S. Boulardii

Saccharomyces boulardii is another type of probiotic (actually a derivative of brewer’s and baking yeast, S. cerevisiae), usually used to treat conditions involving diarrhea.

Type B trichothecene mycotoxin deoxynivalenol (DON), is one of the most frequently occurring food contaminants, found mostly in grains, such as barley, corn, oats, rye, wheat, and sometimes in rice. By triggering inflammatory cytokines, trichothecene can impair intestinal health, and, in farm studies, S. boulardii has been shown to improve the gut health of piglets damaged by this mycotoxin. 

In a study on the subject, it was concluded that “the results show that S. cerevisiae boulardii reduces the DON-induced alteration of intestinal transcriptome, and point to new mechanisms for the healing of tissue injury by yeast.”    (Study)

L. Reuteri

This strain of probiotic is often given to infants, and recent studies have found it to encourage socialization in rat models, indicating that it may be suitable for children on the autism spectrum.

Zearalenone (ZEN), an estrogenic mycotoxin, is fairly common and harmful to animal and human health. It is most often found in corn, but can be found also in other crops such as wheat, barley, sorghum, and rye.

Since L. reuteri is a probiotic bacteria with active immune stimulating, and high inhibitory activity against pathogenic microorganisms, it was chosen to see how it would fare against zearalenone.

The study concluded that L. reuteri could efficiently detoxify ZEN-contaminated corn flour in the in vitro digestion model system, making L. reuteri “an ideal host for detoxifying residual ZEN in vivo, which shows a great potential for application in feed industry.” While this study was done as a means of improving the quality of animal feed, given that L. reuteri is suitable for human use, we can extrapolate that it would be protective for us, as well as animals.    (Reference)

Sulforaphane

Sulforaphane (SF) is a compound found in cruciferous vegetables (broccoli, kale, cauliflower, etc). The highest food source is broccoli sprouts, though it is also available in a supplement form.

Aflatoxin B1 (AFB1) is a DNA-binding toxin that contributes to rates of liver cancer in tropical areas. Sulforaphane was tested against AFB1-induced liver cancer in two rat strains that differ in susceptibility to AFB1 hepatocarcinogenesis.

SF protected the animals from liver cancer by inducing production of phase II detoxification enzymes, including glutathione S-transferases (GSTs). “These results support the view that SF induction of liver GST activity may play a role in its chemoprotective activity.”    (Reference)

Echinacea

Although mostly used to treat symptoms of colds and flu, echinacea is also traditionally used to treat fungal and bacterial infections. So, a study was done to “test the hypothesis that alkamides from Echinacea exert antifungal activity by disrupting the fungal cell wall/membrane complex.”

And indeed, “This study provides compelling evidence that the fungal cell wall is a target of Echinacea extracts and may thus explain the utility of this phytomedicine in treating mycoses.” (Mycosis is a fungal infection of animals, including humans.)   (Study)

In another study, evidence concluded that echinacea-treated yeast was significantly more prone to cell wall damage than non-treated cells, proving that “alkamides found in Echinacea act synergistically to disrupt the fungal cell wall/membrane complex, an excellent target for specific inhibition of fungal pathogens.”   (Study)

Spirulina and Whey Protein

This unusual study looked at using spirulina (freshwater blue green algae), and/or whey protein, in order to combat aflatoxin damage in rats. My readers know I always endorse whey as the superior protein supplement, since it is the only protein which can elevate glutathione levels. And indeed, that glutathione elevation is the primary reason that whey was effective at treating rats contaminated with mycotoxins. 

However, both whey and spirulina have strong antioxidant activity, and scavenge free radicals. So a study was designed to “evaluate the antioxidant potentials of spirulina (SPN) and whey protein concentrate (WPC) to regulate the alteration of genes’ expression and counteract oxidative stress in rats during aflatoxicosis (the poisoning that results from ingesting aflatoxins).”

“The results demonstrated that supplementation of SPN and/or WPC reduced the oxidative stress induced by AFs as indicated by decreased lipid peroxidation level, increased glutathione content and up-regulated PHGPx gene expression. Moreover, WPC was found to be more effective than SPN and the combined treatment was more effective than the single treatment.”   (Study)

Other Proven Antifungal and Anti-mycotoxin Agents 

Each of the items on the following list has a scientifically-proven ability to destroy mold and/or mycotoxins, and each item is also a link to the study confirming its value as such an agent.

Berberine

Black Tea

Boswellia (frankincense)

Cinnamon

Clove

Colloidal silver

Garlic

Ginger

Grapefruit seed extract

Green Tea

Marjoram

Myrrh

Oregano Oil

Rosemary

Selenium

Thyme

Vitamin C

Vitamin E

In part three of this series I will look at other approaches to fighting these invasive compounds, including induced sweating, and controlling air quality.

The post Molds and Fungi: Part 2 – Natural Approaches to Killing Mold, Fungi, and Mycotoxins. appeared first on NutriStart.

I went on to discuss which fungus were found in these dissected brains, where they occurred in modern life, and some options for killing them. I primarily examined the use of coconut and MCT oils, which are used to treat AD, and may be effective because they carry antifungal agents (lauric acid, caprylic acid) across the blood brain barrier.
(The Real Cause of Alzheimer’s Disease)

In my previous blog, I looked at the new theory that amyloid plaque is not the cause of Alzheimer’s, but is in fact the body’s way of protecting the brain from invasive bacteria, microbes, and fungi. The brain forms this plaque as a way of isolating, and killing, these pathogens that have wormed their way into the brain.

This subject has continued to fascinate me as I believe mold to be a major health issue that is only now coming to the fore. It is important that we understand the dangers presented by mold and fungi given that studies have shown they grow faster, and more virulent, when exposed to electromagnetic pollution: something that is becoming omnipresent.   (Source)

This will be a three part blog, beginning with a look at the prevalence, and sources, of mold and fungi in modern life. (Mold is a multicellular form of fungus.) Part two will look at natural approaches to killing these invasive lifeforms, and part three will focus on the blood-brain barrier, and killing agents that can cross this barrier, helping to protect us from Alzheimer’s and other brain-related ailments. 

Symptoms of Mold Toxicity

When mold toxins enter our bodies (by way of food, the skin, or air), the result is damage and disruption to many of the organs, including the brain. Even before we get to the potential for causing Alzheimer’s disease, mold infections can negatively affect cognitive functions, leading to brain fog, and mood disorders.

In the past, before mold toxicity entered the medical lexicon, doctors and neurologists often assumed certain patients had a traumatic brain injury, when in fact they had mold toxicity; so close are the neurological and cognitive symptoms.

In fact, traumatic brain injuries, mold infections, and Lyme disease, all have similar symptoms, which can include anxiety, brain fog, depression, insomnia, and memory loss. 

Often, if mold infection is not misdiagnosed as brain trauma or Lyme disease, the symptoms are dismissed by medical professionals as a result of aging, or signs of mental illness.   (Source)

Other physical symptoms of mold toxicity, sometimes confused with an allergic response, include breathing problems, digestive disturbances, fatigue, coordination problems, muscle weakness, nausea, and vertigo.   (Source)

Those who are concerned that they are showing symptoms which may be mold-related, should get a proper evaluation, and treatment from experts. One place to start is this website, www.survivingmold.com 

Mycotoxins

It has been determined that about 40% of U.S. building are moldy, (we will assume that the percentage is similar in Canada). This prevalence of mold occurs because fungi are able to grow on almost any medium, even more so if the environment is wet and warm. They easily grow on gypsum (drywall), fiberglass insulation, ceiling tiles, wall paper, etc.

Fungi, once fully developed, become even more dangerous by releasing “mycotoxins” into the environment. These byproducts of fungi are even more damaging than the fungus itself.

A mycotoxin (from the Greek mykes, “fungus” and toxikon, “poison”) is a toxic, secondary metabolite, produced by fungi and molds, and is dangerous to both humans and animals.   (Source)

One of the worst sources of mycotoxins in modern times, are grain products. Up to 25% of all grains may be contaminated with mycotoxins, and both conventional and organic grains are susceptible. The mycotoxin most people have heard of is aflatoxin, as it made the news a few years ago when it was found to be a contaminant in much of the peanut butter available in North America (in both commercial and organic peanut butters). Aflatoxins are also found in high amounts in cornmeal.

Unfortunately, cooking grains (or other foods) contaminated with mycotoxins, does not destroy them, leaving many sensitive people with no alternative but moving away from grain consumption. Such an approach requires focussing on high nutrient vegetables (such as kale), and choosing fresh produce (which can include fresh grain, in the case of corn on the cob).

One of the worst mycotoxins found in grains is zearalenone, which has estrogenic properties, and has been found to affect sexual development in young people who have too much of it in their blood.

Fortunately, garlic can destroy aflatoxins and zearalenone, so frequent use of garlic with grain-based dishes, can be most protective. (Cook the garlic as little as possible.)   (Source)

Many other spices also have the ability to mitigate the damage caused by mold and mycotoxins. This is one reason spices have been used in cooking, and food preservation, around the world, and throughout recorded history. Spices of value here include, basil, cinnamon, cloves, oregano oil, rosemary, sage, and thyme.   (Source)

Mycotoxin Symptoms

Now, let’s take a closer look at mycotoxins, those dangerous byproducts of molds and fungi. Mycotoxins are prevalent in the environment, infesting buildings, food, and vehicles, and the majority of infection occurs through airborne exposure, or food ingestion. European studies have found around 20% of all grains to be contaminated with mycotoxins, and, unfortunately, mycotoxins are resistant to heat, as well as most disinfecting and sanitizing procedures (unlike mold, which is relatively easy to kill).

Diseases and symptoms linked to mycotoxin exposure include anxiety, ADHD, asthma, cancer, chronic fatigue, cognition problems, depression, fever, heart disease, liver damage, lung ailments, rheumatic disease, sinusitis, skin rashes, and vision loss.  

Great Plains Laboratory has a test for mycotoxins (MycoTOX Profile), whereby they can identify mycotoxin exposures, after which they will offer recommendations for detoxification treatments. Their MycoTOX test screens for eleven different mycotoxins, from 40 species of mold, in one urine sample.    

Great Plains have found a particular focus in patients with autism and Parkinson’s disease, finding many patients that exhibit symptoms of either of these ailments to also show colonization with mold. “Results indicate that treatment with antifungal therapies has greatly improved the symptoms of patients in these categories, which strongly suggest that mold exposure may play a role in exacerbating both autism and other neurological disorders.”            (Great Plains Laboratory)    

Treatment for Mold Exposure

Specialists in treating those contaminated with mold use a variety of approaches to treatment. This includes suggesting a diet heavy on certain foods that can reduce the carcinogenic effects of mold, including carrots, celery, parsley, and parsnips (more powerful when taken in juice form).

They also recommend extra water intake to prevent dehydration, ingesting bentonite and zeolite clays to reduce the absorption of mold found in food, and using supplements that have shown to reduce the oxidative effects of mold. Such supplements include vitamins, A, C, E, chlorophyll, NAC, rosmarinic acid, and liposomal glutathione. (The next blog will look at supplements in more detail.)

Some specialists will even recommend the drug Oltipraz, which can increase glutathione conjugation of mold toxins, while inhibiting oxidation, reducing liver toxicity, and helping the body to eliminate the mold.   (Source)

Fungal infections can occur in different areas of the body, the most common being the intestines, lungs, and sinus cavities. One study found that 96% of patients with chronic sinusitis had fungal growth in their sinuses. (A popular treatment for this is xylitol nasal spray; also effective is colloidal silver nasal spray, and probiotics derived from Kimchi).

When people show high levels of mycotoxins in their bodies, it is usually a result of fungal infection and colonization (since mycotoxins are metabolites of molds and fungi).

Glutathione 

Glutathione is one of the most powerful tools we have to cope with the damage caused by mold infections, and resulting mycotoxin contamination. And, as we saw above, the drug Oltipraz is often used, and it works by increasing glutathione conjugation of mold toxins (allowing the body to easily remove such toxins).

For those who are in general good health (and are not poor methylators), glutathione precursors can be used. These include vitamin C (500 mg or more), N-acetyl cysteine (600 mg), milk thistle (250 mg, standardized), and/or whey protein. 

For those in poor health, or with a heavy load of mold and fungus in the body, taking liposomal glutathione is advised. “An in vitro model of Parkinson’s disease in rats showed that oral liposomal GSH was 100 times more potent than non-liposomal GSH at replenishing intracellular GSH.”   (Study)

Other options, provided by medical professionals, include intravenous, intranasal, nebulized, or transdermal forms of glutathione.

Intranasal delivery of medications can bypass the blood-brain barrier and has long been used to treat diseases such as depression, schizophrenia, Alzheimer’s and Parkinson’s disease. Health professionals have successfully used intranasal glutathione to treat neurocognitive symptoms resulting from exposure to water-damaged buildings, mold, and mycotoxins.    (Study)

Blood Brain Barrier

Aside from its ability to remove mold and mold byproducts from the body and brain, glutathione has one other related benefit.

Studies have shown cerebral glutathione plays an important role in maintaining the blood brain barrier. A rodent study showed that glutathione depletion was associated with blood-brain barrier dysfunction, and treatment with N-acetyl cysteine, methionine, and glutathione, provided protection against glutathione depletion, and blood-brain barrier dysfunction.

(In part three of this blog, I will take a closer look at the blood brain barrier, and agents that will cross that barrier and attack invasive microbes and fungi.)

Sequestering Agents

Because treatment with glutathione will increase the mobilization of mycotoxins in the bloodstream (as the body begins the elimination process), it is important that one take sequestering agents.

Sequestering agents refer to non-absorbable materials capable of binding toxins in the gastrointestinal tract, thus reducing recirculation of toxins.

Frequently prescribed sequestering agents include activated charcoal, sodium bentonite clay, and montmorillonite clay. Of the clays, the trademarked product Novasil has been clinically proven to decrease levels of aflatoxins, the naturally occurring toxic metabolites produced by many species of fungus.   (Source)

(Chlorophyll and chlorophyllin, a derivative of chlorophyll, have also been found to have beneficial effects against aflatoxin toxicity, as well as having anticancer properties.)   Source

Antifungal Drugs

While the pharmaceutical approach to health issues should be the last option, when we are dealing with the dangerous health issues arising from exposure to mold and mycotoxins, we need to be aware of all our options, including drugs. 

And, in fact, antifungal medications have proven to be effective for eliminating mycotoxins (which are much harder to kill than the mold, or fungus, that spawned them).

Many studies show success using amphotericin B for treating fungal infections. Other useful antifungal agents include fluconazole, itraconazole, and ketoconazole. For intestinal fungal infections, nystatin, or liposomal nystatin has proven effective.   (Source)

One of the most commonly used antifungal drugs is Cholestyramine (CSM), which has shown to be safe and well tolerated even by children. CSM works as a bile acid sequestering agent, and has been widely studied for its role in reducing recirculation of fat-soluble toxins, including mycotoxins, and endotoxins (bacterial toxins consisting of lipids located within a cell).

CSM is usually combined with sequestering agents, and given together, 2 to 4 times per day (away from medication and supplements).    (Source)

In part two of this series, I will examine a wide range of natural approaches to killing fungi, mold, and mycotoxins. 

The post Molds and Fungi: Part One appeared first on NutriStart.

This recent discovery led Harvard researchers, Dr. Rudolph Tanzi and Robert D. Moir, PhD, to initiate a study designed to map the microbiome that exists in our brains.

“The Brain Microbiome Project”, is a follow up on their earlier research, in which they discovered the amyloid plaque found in brains of Alzheimer’s patients, may not be the cause of this disease. They found that the amyloid beta protein (the main component of amyloid plaque) is an “antimicrobial peptide”, which is used by the brain’s immune system to protect itself from infection. (Brain Microbiome Project Article)

Amyloid Plaque is Trying to Protect Us

With this new study they hope to confirm the thesis that amyloid plaque is a result of the brain attempting to protect itself from invasive material. And they hope to define exactly what the brain is defending against.

According to their initial research, the amyloid-beta proteins are protecting (rather than damaging) brain cells, by surrounding viruses, bacteria, and fungi, isolating and segregating the offending pathogens so they can not harm the brain.

Once the amyloid beta plaque has entrapped the microbes, it generates a burst of oxygen radicals which destroys the pathogens. The plaque then remains in the brain sealing in any microbes that may have survived the killing process.

Unfortunately, when these amyloid plaque clumps get prolific, they cause inflammation, and the formation of neurotoxic tangles, these in turn lead to the death of nerve cells, ultimately resulting in Alzheimer’s disease.

“What we now have is convincing data from animal models that amyloid-beta functions in humans as an antimicrobial peptide.” (Source)

Here I will mention my three blogs on The Real Cause of Alzheimer’s Disease, which may be worth reading for those of you who have yet to do so. These blogs are based on a study that examined brain tissue from 18 subjects who died with fully developed AD. According to this study, “100% of the AD patients analyzed thus far by our laboratory present fungal cells and fungal material in brain sections.” This material further supports the hypothesis that amyloid plaque is not the cause of Alzheimer’s.

The Role of Vitamin C in Alzheimer’s

Meanwhile, other researchers are examining a different theory of Alzheimer’s disease, one that begins by looking at vitamin C. This research is based on two principles: the brain stores more vitamin C than any of our other organs; and levels of vitamin C are lower in Alzheimer’s patients than in healthy people. In fact, even with adequate dietary intake of vitamin C, Alzheimer’s patients have lower levels of vitamin C in their blood plasma, and cerebrospinal fluid. And, people who take vitamin C supplements show reduced risk for developing Alzheimer’s.

Furthermore, laboratory animals bred to develop Alzheimer’s show improvement in symptoms when supplemented with vitamin C. (These rodents are genetically engineered so they cannot produce vitamin C, making them more akin to humans, for the purposes of this study.) When dosing these experimental animals repeatedly with high amounts of vitamin C, beta amyloid plaque levels in their brains was reduced by 40 (hippocampus) to 58% (cortex). (Study)

The researchers have a theory as to why vitamin C is so important for preventing Alzheimer’s.

How Vitamin C Protects

One of the first things that happens during the development of Alzheimer’s disease is blood leaks from weak capillaries in the brain, into surrounding tissues. This process occurs years before amyloid plaque builds up, leading to the destruction of brain cells. The researchers point out that vitamin C keeps capillaries strong, so they are less likely to break and leak blood into brain tissues.

At this point I will add that vitamin C works in tandem with bioflavonoids to maintain and strengthen veins and capillaries. Therefore, ensure that you are taking bioflavonoids along with your vitamin C. Given that regular vitamin C users are at a reduced risk of getting Alzheimer’s, it is suggested that those concerned follow a protocol for vitamin C that facilitates the best risk reduction. Vitamin C is water soluble, and thus rapidly moves through the body, and is not stored. The ideal way to get the protective benefits from vitamin C is through repeated dosing, taking 500 to 1000 mg, every 4 to 6 hours.

I will also mention our Liposomal Vitamin C product, which, while it does not contain bioflavonoids, does have the ability to get the vitamin C through the blood brain barrier, offering more protection than conventional vitamin C. As well, liposomal vitamin C stays in the blood longer than even buffered vitamin C, so is a good choice for those who do not have the time, or inclination, to take vitamin C frequently throughout the day. (Liposomal Vitamin C)

Other Vitamin C Mechanisms

Aside from vitamin C’s ability to strengthen blood vessels, there are perhaps a couple of other mechanisms by which it might also aid in preventing Alzheimer’s. One is vitamin C’s ability to elevate glutathione production in the body: every time we take 500 mg (or more) of vitamin C we get a boost in glutathione production.

“Glutathione has been implicated as a critical factor in the cognitive impairment of Alzheimer’s disease as well as non-Alzheimer’s cognitive impairment owing to its ability to help the body cope with oxidative stress.” (Source)

The second mechanism may simply be that vitamin C is antimicrobial. If indeed the function of amyloid plaque is to protect the rest of the brain from pathogenic microbes, then having vitamin C mop up some of those bad bacteria, may also contribute to preventing Alzheimer’s. (Study)

Conclusion

Given this new data, the scientists involved believe a new approach to testing is required. They suggest that measuring levels of beta amyloid plaque should be discontinued, and replaced with testing levels of vitamin C in blood and cerebrospinal fluid levels, this approach being a better indicator of risk for Alzheimer’s disease. (Source)

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The microbiome (a collection of microorganisms in the gut) plays a broad role in human health, affecting such diverse areas as bodyweight, immunity, mood, and mental functions. And a lack of “good” bacteria, or an overgrowth of “bad” bacteria, can lead to a variety of health problems. Therefore, it is no surprise that a gut microbiome with a greater number of different bacterial species, is considered a benchmark of good health.

Given the prevalence of current research on the microbiome, it was only a matter of time until someone had a look at how alcohol affects this most important area of the body. And, now researchers from Kings College in London have published a study (in the journal, Gastroenterology; Aug/2019) examining the effects of a variety of alcoholic beverages on the gut microbiome.

In a group of just over 900 female twins (from the UK), they analyzed the effect of beer, cider, red wine, white wine, and spirits, on the gut microbiome, and general health.

And the Winner is…

Results indicated the only beverage which led to a diverse gut microbiome was red wine: the gut microbiota of red wine consumers contained both more good bacteria, and far more different bacterial species, than non-consumers. This improved quantity, and variety, of good bacteria was not observed among those who drank beer, white wine, or spirits.

(This study also found red wine consumption was associated with lower levels of obesity, and ‘bad’ cholesterol, which was in part due to the gut microbiota.)
One author of the study, Dr Caroline Le Roy said: “While we have long known of the unexplained benefits of red wine on heart health, this study shows that moderate red wine consumption is associated with greater diversity and a healthier gut microbiota that partly explain its long debated beneficial effects on health.”

Why Red Wine?

This study went further and also examined three different groups, studied in the UK, the U.S., and Belgium. And, this time, they also allowed for other factors that might influence gut status, including age, weight, and the regular diets, and socioeconomic status of the participants. Again, the results were the same, showing the benefits of red wine for gut health.

Why does red wine do so much to support the microbiome? Well, the researchers believe the benefits of red wine, in this case, are due to the high amount of polyphenols it contains. Polyphenols are protective chemicals, found in many fruits and vegetables, with well proven, powerful antioxidant properties, which now, it seems, also act as food for the microbes in our gut.

Lead author Professor Tim Spector said: “This is one of the largest ever studies to explore the effects of red wine in the guts of nearly three thousand people in three different countries and provides insights that the high levels of polyphenols in the grape skin could be responsible for much of the controversial health benefits when used in moderation.”   (Study)

This polyphenol thesis is backed up by an earlier study from Australia (2018). These researchers concluded that: “Intake of polyphenols derived from grape and red wine can modulate gut microbiota and contribute to beneficial microbial ecology that can enhance human health benefits.” (Study)

How Much Red Wine?

“Although we observed an association between red wine consumption and the gut microbiota diversity, drinking red wine rarely, such as once every two weeks, seems to be enough to observe an effect. If you must choose one alcoholic drink today, red wine is the one to pick as it seems to potentially exert a beneficial effect on you and your gut microbes, which in turn may also help weight and risk of heart disease. However, it is still advised to consume alcohol with moderation,” added Dr Le Roy.

At this point I will add a caveat. I did a detailed analysis of red wine, and the broad benefits for general health, and longevity, coming to the conclusion that, it is a very good idea to drink organic red wine, whenever possible (especially if you are drinking it frequently).

For more details about red wine, and current farming practices, have a read of my blog “Wine for Health”.

For the Non-Drinker As you might have noticed, the briefly mentioned Australian study, which confirms the value of polyphenols for gut health, mentioned “grape and red wine”. In my research, detailed in the “Wine for Health” blog, I discovered the only beverage with the same overall benefits as red wine was concord grape juice. Thus we can assume that, for those who choose not to drink alcoholic beverages, organic concord grape juice is a viable option.

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Currently (in the medical field), there is no specific way to diagnose fibromyalgia, nor is there any treatment protocol for it, other than pain killing drugs. And such drugs can be addictive, often accompanied by dangerous side effects.

Now, medical research has finally discovered both a diagnostic tool, and a potential treatment for this debilitating condition.

A New Approach to Fibromyalgia

Researchers at the University of Texas Medical Branch, have developed a way to distinguish patients with fibromyalgia from normal individuals, using a common blood test. This test is normally used to detect insulin resistance, or pre-diabetic conditions.

According to one of the authors of the study, Dr. Miguel Pappolla, UTMB professor of neurology, “Earlier studies discovered that insulin resistance causes dysfunction within the brain’s small blood vessels. Since this issue is also present in fibromyalgia, we investigated whether insulin resistance is the missing link in this disorder. We showed that most — if not all — patients with fibromyalgia can be identified by their A1c levels, which reflects average blood sugar levels over the past two to three months.”

Once identifying the potential cause of fibromyalgia as insulin resistance, the researchers then moved to treat the patients with a medication designed to combat insulin resistance. This commonly prescribed medication (metformin) dramatically reduced their pain levels.

Hopefully, this discovery will lead to a revolutionary shift on how fibromyalgia is diagnosed and treated. (Study)

Alternative to Metformin

While it is great that we have found something to treat fibromyalgia, what is not great is the list of potential side effects from using metformin. Such side effects can include hypoglycemia, flatulence, diarrhea, physical weakness, abdominal pain, upper respiratory tract infection, muscle pain, and low blood levels of vitamin B12.  (Source)

Fortunately, we have a well-studied compound, safe and natural, which can serve as an alternative to metformin, namely, berberine.

Berberine is a bitter compound (alkaloid) found in the roots of several plants (including barberry, goldenseal, and Oregon grape), and studies have proven it to be as effective as metformin for treating insulin resistance.

In one study, Chinese researchers compared berberine to metformin (among 48 diabetic patients), finding that berberine lowered blood sugar levels as well as metformin. After only one week, the patients also significantly decreased their fasting blood glucose, and their after-meal blood glucose. As well, their insulin resistance dropped 45%.   (Study)

In other research, a meta-analysis examined 14 studies involving just over 1,000 subjects.

Here it was confirmed that berberine performed just as well as the three top diabetes drugs (metformin, glipizide and rosiglitazone), without any serious side effects.   (Study)

PCOS

I will mention one other study concerning berberine being compared to metformin, in the treatment of polycystic ovary syndrome (PCOS). This hormonal disorder is becoming more common among women of reproductive age. Symptoms include infrequent or prolonged menstrual periods, infertility, or excess male hormone (androgen) levels. The excess male hormones, in turn, lead to symptoms of acne, hair loss from the head, and excessive hair growth (hirsutism) – usually on the face, chest, back or buttocks.

Regulating insulin and reversing insulin resistance is one of the key treatments for PCOS.

“In this current study of PCOS patients, berberine was associated with improvements in fasting plasma glucose and various measures of insulin resistance that were comparable with metformin.”   (Study)

Reversing Insulin Resistance

The effective dosage of berberine is 500 mg three times daily. As well, one would be advised to ensure that they are getting adequate chromium from supplements: 200 – 500 mcg, daily. (Mineral Mix contains 200 mcg of clinically tested ChromeMate , per serving)

And, of course, one should avoid those foods that cause blood sugar imbalance, including sugars, fruit juice, wheat, white rice, potatoes, grain flours, and flaked or puffed grains.

There also foodstuffs (including spices and superfoods) which prevent, and can, potentially, reverse, insulin resistance. The most powerful of these are berries, black seed, cinnamon, ginger, olive leaf, spirulina and turmeric. For a detailed look at these items follow this link.

The post Fibromyalgia and Insulin Resistance appeared first on NutriStart.

Oxidation and Glutathione

As mentioned in part one (under Vitamin C), toxins do much of their damage by causing free radical damage (oxidation).

A normal amount of free radicals are created as a byproduct of oxidation in the body, which occurs when the cells make energy. However, an excess are created by exposure to chemical toxins, heavy metals, and radiation. The body neutralizes these damaging free radicals by using antioxidant to “scavenge” them, preventing damage to the DNA, or any other part of the cell.

The most important, and most powerful antioxidant is glutathione, which is internally generated from precursors such as vitamin C, and sulfur-bearing amino acids.

Glutathione can neutralize a normal amount of free radicals, but when the body receives a huge amount at once, all the active glutathione is used up. This absence of sufficient glutathione when assaulted by free radical overload, results in lots of oxidative damage, especially to the brain and liver.

The heavy metals, and other contaminants, found in many vaccines, can cause a free radical overload in the body, especially in infants and young children, who are still unable to produce large amounts of glutathione. (Also, people with certain health issues, particularly those who are poor methylators, are unable to manufacture adequate amounts of glutathione internally, even if given the precursors.)

When we consider the potential of mercury and aluminum to cause brain damage in infants and young children, it is important to recognize the importance of glutathione activity in the brain. Most antioxidants cannot get into the brain to prevent free radical damage, but glutathione has the ability to cross the blood-brain barrier, and so is very protective of the brain.

However, when glutathione levels are depleted in children, or too low to cope with a heavy free radical assault, the child in question can end up with oxidative damage, inflammation, and even permanent brain injury. (More info on the subject.)

Acetaminophen Dangers

Now, we come to a very important point on this subject: the use of acetaminophen (Tylenol) on infants and children, who have been vaccinated. Medical professionals actually tell parents to use this drug if the children suffer from pain, or inflammation, following vaccination. (For some reason, Tylenol owns the medical profession, and it is the over-the-counter drug most commonly recommended by doctors.)

Giving this drug to children following vaccination is the worst thing one can do, and may be the key reason that some children are damaged by vaccines. And, why is that? Because acetaminophen is notorious for depleting glutathione levels. This is the reason why it is linked to liver damage, and is the most common (over-the-counter) drug that lead to hospitalization.

Here we refer to a clinical study titled, “Acetaminophen (paracetamol) use, measles-mumps-rubella vaccination, and autistic disorder: the results of a parent survey.” (Study) This study concluded that: “This preliminary study found that acetaminophen use after measles-mumps-rubella vaccination was associated with autistic disorder.”

Therefore, do not give your child acetaminophen before or after vaccinations. It can trigger autism, and is also linked to a decreased immune response to the vaccine.   (More info on the subject)

Glutathione and Vaccination

One Naturopath (Erika Krumbeck, N.D.) believes that glutathione depletion may be the main cause of adverse reactions to vaccines.

Glutathione is our main antioxidant, and antioxidants also decrease inflammation. Since inflammation is a process that occurs following vaccination, and since acetaminophen depletes glutathione, we have a perfect storm that can lead to inflammation that is out of control. This dangerous level of inflammation (along with free radicals) wreaks havoc in the body, and especially in the brain. Again, glutathione is one of few compounds that can cross the blood-brain barrier, making it critical for the prevention of neurological disorders.

Dr. Krumbeck suggest giving supplements to children that can increase glutathione levels (for example N-acetyl cysteine), and she also says, “In my practice I also use liposomal glutathione for children who are at risk for autistic disorders. The liposomal form allows glutathione to be absorbed quickly in the intestines before it can be broken down (most glutathione supplements are not well absorbed because of the rapid breakdown).” (Article)

(Given Dr. Krumbeck’s recommendation of liposomal glutathione, I will include this link to our product: Nutristart Liposomal Glutathione)

Aluminum and Glutathione

As mentioned in part one, aluminum is used as an adjuvant in many vaccines. These include hepatitis A, hepatitis B, diphtheria-tetanus-containing vaccines, Haemophilus influenzae type b, and pneumococcal vaccines.

Aluminum can have toxic effects, and, if the body is unable to clear it out, aluminum can build up in the brain leading to autism, and Alzheimer’s disease, among other ailments.

It has been established that, like mercury, aluminum has a strong affinity for the sulfhydryl group present in glutathione. Thus glutathione has the ability to conjugate and detoxify aluminum out of the body.

This was confirmed in a clinical study in which, “It was found that Aluminium metal causes a decrease in the GSH (glutathione) level, which is more pronounced with increasing concentration of Aluminium metal and with time incubation as well. The observed effect GSH concentration may be presumably due to production of oxidized glutathione (GSSG) or then due to Aluminium-Glutathione (GS-Al) conjugate formation”.   (Study)

So, by providing those being vaccinated with liposomal glutathione, prior to the administration of the vaccine, we may prevent aluminum from building up in the body, possibly leading to health issues for those on the receiving end of the needle.

Aluminum and Autism

(Here is a bit from an older newsletter in which aluminum in the brain is well-linked to autism.)

Aluminum, when absorbed into the body, damages the blood brain barrier, activates brain inflammation, and suppresses mitochondria function (which generates energy for cells, and regulates cellular metabolism). Human exposure to aluminum has also been linked to autism spectrum disorder. In this study, researchers used a novel approach “to measure, for the first time, the aluminum content of brain tissue from donors with a diagnosis of autism”.

The aluminum content of brain tissue in autism was consistently high, in fact they commented that, “These are some of the highest values for aluminium in human brain tissue yet recorded and one has to question why, for example, the aluminium content of the occipital lobe of a 15 year old boy would be so high.” (Source)

Considering this comes from a respected medical journal, I find it hard to understand why everyone is so easily convinced that there is no relationship between aluminum in vaccines and the rise in autism.

Removing Aluminum from the Body

In a newsletter from 2018, I discussed a study which showed that drinking mineral water, high in a form of silica known as silicic acid, could actually pull aluminum out of the brain, and body.

“We have shown that drinking up to 1 L of a silicon-rich mineral water each day for 12 weeks facilitated the removal of aluminum via the urine in both patient and control groups without any concomitant affect upon the urinary excretion of the essential metals, iron and copper. We have provided preliminary evidence that over 12 weeks of silicon-rich mineral water therapy the body burden of aluminum fell in individuals with Alzheimer’s disease and, concomitantly, cognitive performance showed clinically relevant improvements in at least 3 out of 15 individuals.”   (Study)

There are 3 mineral waters recommended by alternative health practitioners that are high in silicic acid: Spritzer, Volvic, and Fiji. One can also purchase “Silicea Colloidal Gel”, which is a liquid supplement that contains silica in the form of silicic acid. This can be added to your drinking water (ideally purified or spring water) to make your own high silica water.

Conclusion

If you, your children, or your loved ones, are going to be vaccinated for anything, it makes good sense to pre-and-post dose with both liposomal vitamin C and liposomal glutathione. It certainly won’t do any harm, and it just might do a world of good.

The post Protecting Children from Vaccine Injury: Part 2 appeared first on NutriStart.

Why Are There Toxins in Vaccines?

A vaccine is based on the principle that we can prevent disease by stimulating the immune system to respond to a particular pathogen. In order to accomplish this, vaccines are made with antigens: substances which stimulate an “adaptive immune response”. This triggers the immune system into a responsive state. The immune system then detects the virus we wish to protect against (the active component of the vaccine), and responds by creating a permanent (or semi-permanent) defense against that virus.

The antigens used in vaccines are made from weakened bacteria or viruses, or immune triggers such as aluminum. Aluminum is considered an “adjuvant” in this context. “An adjuvant is a pharmacological or immunological agent that modifies the effect of other agents. Adjuvants may be added to a vaccine to boost the immune response to produce more antibodies and longer-lasting immunity, thus minimizing the dose of antigen needed.”    (Source)

Vaccines also include preservatives, and stabilizers, along with other chemicals intended to make the vaccines more effective.

According to the Centers for Disease Control and Prevention (CDC), vaccines commonly include the following substances (all of which are well-known toxins):
-Aluminum gels, or salts of aluminum
-Antibiotics
-Formaldehyde
-Monosodium glutamate (MSG)
-Thimerosal (a preservative containing mercury)

Even though the amounts of these substances used in vaccines are small, they are all essentially toxins, toxins which are injected directly into the bloodstream of infants and children. Very young children have not yet developed an immune system sufficient to cope with these invasive toxins, and even older children, with poor immune systems, may have problems coping with these toxins.

Toxins, such as those found in vaccines, are damaging because they produce reactive oxygen species (ROS), many of which are free radicals. Free radicals steal electrons from healthy cells, leaving them damaged due to oxidation. Those damaged cells now require an electron, provided by antioxidants, in order to be restored to being a healthy cell. And this is one place we can begin, when looking at mitigating the damaging side effects of some vaccines.

Vitamin C and Vaccines

Vitamin C is a strong antioxidant, one that is able to reverse oxidation, in essence neutralizing the damage caused by exposure to toxins (such as those found in vaccines). And indeed, in a number of animal studies, vitamin C has proven to be highly effective at neutralizing mercury toxins (found in some vaccines).

In one clinical study, vitamin C prevented the death of animals given fatal doses of mercury chloride (Mokranjac and Petrovic, 1964). In another study, vitamin C ingestion prior to mercury exposure was able to prevent the kidney damage mercury normally caused (Carroll et al., 1965). Vitamin C also prevented death in animals poisoned with mercury cyanide (Vauthey, 1951), and other toxic organic forms of mercury have also been shown to be effectively detoxified by vitamin C (Gage, 1975).    (Source)

Vitamin C to Prevent Vaccination Injury

Dr. Thomas Levy, MD, has a protocol for using vitamin C to help children better cope with potential side effects from vaccination: “For optimal antibody support and toxin neutralization, it would be good to dose the vitamin C for three to five days before the shot(s) and to continue the vitamin C for at least two to three days afterwards…Even taking a one-time dose of vitamin C directly before the injections can still have a significant toxin-neutralizing and antibody-stimulating effect. It’s just that an even better likelihood of having a positive outcome results from extending the pre- and post-dosing periods of time.”

“When dealing with infants and very young children, a 1,000 mg dose of liposome-encapsulated vitamin C mixed into something like yogurt can work very well. If this form of vitamin C is not available, sodium ascorbate powder will work quite well. Infants under 10 pounds can take about 500 mg in fruit juice or water, and those between 10 and 20 pounds can take from 500 to 1,000 mg.”     (Source)

Vitamin C can also actually help the vaccine by optimizing the body’s immune response to the antigens. Again, here is Dr. Levy: “Vitamin C has been documented to augment the antibody response of the immune system. As the goal of any vaccination is to stimulate a maximal antibody response to the antigens of the vaccine while causing minimal to no toxic damage to the most sensitive of vaccine recipients, there would appear to be no medically sound reason not to make vitamin C a part of all vaccination protocols.”    (Source)

Given that Dr. Levy suggests the use of liposomal vitamin C, I will include here a link to our product: Nutristart Liposomal Vitamin C

Mercury in Vaccines

Parents who have concerns about vaccinating their children are often most concerned about the presence of mercury in some vaccines.

Thimerosal is an antiseptic compound containing almost 50% ethyl mercury, which has been used for years as a preservative in many flu and infant vaccines. Methyl mercury is highly neurotoxic, especially to developing brains.

Given the chemical nature of mercury (“it has a high affinity for thiol groups”), the thiol-containing antioxidant, glutathione, provides our main intracellular defense against neurotoxicity induced by mercury.

Let’s look at a clinical study on the subject.

“Thimerosal-induced cytotoxicity was associated with depletion of intracellular GSH ( glutathione) in two different cell lines. Pretreatment with… glutathione or N-acetylcysteine (NAC)… resulted in a significant increase in intracellular GSH in both cell types. Further, pretreatment of the cells with glutathione or NAC prevented cytotoxicity with exposure to 15 microM Thimerosal…The potential protective effect of GSH or NAC against mercury toxicity warrants further research as possible adjunct therapy to individuals still receiving Thimerosal-containing vaccinations.”    (Study)

Although Thimerosal has been recently removed from most children’s vaccines, it is still present in flu vaccines given to pregnant women, the elderly, and to children in developing countries. Clearly increasing glutathione levels in children and infants before and after vaccinating them can be of great value in protecting against mercury toxicity. But there is still more to say about glutathione.

Autism and Vaccination

Conventional media (fueled by pharmaceutical companies) has convinced most people that the relationship between vaccination and autism has been disproven, however that subject is still open for debate. (For a complete analysis of the subject, follow the link at the bottom of this section.)

The Environmental Working Group carried out an investigation over one and a half years, which identified a biomarker in autistic children indicating there is a subset of children susceptible to developing autism from some vaccine components.

This contributes to the understanding that there are different levels of vulnerability to toxic substances, including, but not limited to, mercury.

New research by former FDA senior research scientist Dr. Jill James (University of Arkansas for Medical Sciences), has discovered a unique metabolic imbalance in autistic children, not carried by healthy children.

This impairment shows as a severe deficiency in the body’s most important antioxidant and heavy metal detoxifier, glutathione. “When compared to normal health children, autistic children showed a significant impairment in every one of five measurements of the body’s ability to maintain a healthy glutathione defense. These findings are strong evidence that if these children were exposed to a potentially toxic dose of mercury or other compound they would be much less able to mount an effective defense.”    (Source)

These findings help us understand the mechanism of autism, allowing for an integration of its many facets, something which has confused those scientists who have tried to narrow the cause down to one gene, or one toxin.

Of course, finding that some individuals are predisposed to low glutathione levels (and thus more prone to being damaged from toxins and heavy metals), has implications beyond the association between mercury in vaccines and the development of autism. It may be the increasing rates of behavioral and learning disorders are also a result of more children born with this increased sensitivity to the effects of toxins.

While the work of Dr. James does not prove conclusively that mercury in vaccines causes autism, it supports this possibility, and certainly flies in the face of those who claim that mercury in vaccines is safe.    (Source)

In part two of this blog (to follow next week), I will go into more detail about the use of glutathione to counter any potential damage from vaccination. As well, I will take a closer look at how to deal with the aluminum component, and will show why you should never give children Tylenol to treat vaccine side effects (such as pain and inflammation).

The post Protecting Children from Vaccine Injury: Part One appeared first on NutriStart.

The health of our microbiome (our unique mix of bacteria in the gut) is related to our general health in many ways, and it is clear the microbiome does much more than just aid the digestive functions. New research has discovered that these microbes also play a role in mental health and mood. Given this link between good bacteria in the gut and brain well being, it comes as no surprise that there is also a link between the microbiome and sleep.

Our microbiome is affected by diet, exercise, stressors, and, it turns out, even by our circadian rhythm (sleep cycle). Studies have established that impaired sleep patterns which disturb the circadian rhythms will also negatively affect the gut microbiome.        (Study)        (Study)

It is well established that both insomnia and depression “are linked to biological rhythms, immune function, and nutrient metabolism, but the exact mechanism is not yet clear. There is considerable evidence showing that the gut microbiome not only affects the digestive, metabolic, and immune functions of the host but also regulates host sleep and mental states through the microbiome-gut-brain axis.”     (Study)

So, research clearly indicates that “disrupted gastrointestinal microbiomes play an important role in the development of mental disorders such as insomnia and depression.”     (Study)

Thus, if sleep disorders can disrupt the microbiome, then perhaps fixing the microbiome will enhance quality sleep.

Research indicates that various bacterial metabolites made in the gut appear to be inducers of REM sleep, and may even impact the transition into deeper sleep.

Via the gut-brain-axis, the microbiome is linked to mood and stress response. We know that probiotic supplements (if they are the correct ones) can be of clinical benefit for treating stress and mood disorders, including anxiety and depression, both of which can have a negative impact on sleep.

Since, as we have already established, sleep disruption negatively impact the composition of bacteria in the gut, perhaps restoring those bacteria to their ideal balance, could help reverse the condition, leading to improved sleep patterns.

Aside from eating a diet including plenty of fiber and fermented foods, and trying to establish regular sleep routines, we can also use probiotic supplements to try and get our system back in order, especially if we suffer from insomnia.

As far as supplements go, I suggest the use of our Lactospore product. Rather that being a collection of bacteria, it is a spore which works to rebuild every individual’s ideal microbiome. (For more information on the subject of Lactospore follow this link: Lactospore)

Which Bacteria Helps with Sleep?

Now, let’s have a look at a clinical study that identified one particular bacteria which may be of help restoring normal sleep patterns.

“Here, we evaluated any beneficial effects of a potential probiotic bacterial strain (Lactobacillus plantarum MTCC 9510) in two different stress paradigms in mice.

Lactobacillus plantarum MTCC 9510 (2 × 1010 CFU per mice) was supplemented to male Swiss albino mice either subjected to chronic unpredictable mild stress or sleep deprivation (SD) stress. Various behavioural and biochemical tests along with selected gut bacterial abundances were determined. Lactobacillus plantarum MTCC 9510 supplementation prevented stress-induced behavioural despair (depression, anxiety, learning and memory, stereotypic behaviour), oxidative stress markers and inflammatory cytokines in brain and serum. Its supplementation also improved gut and blood brain barrier integrity.

Lactobacillus plantarum MTCC 9510 supplementation protects from chronic unpredictable and sleep deprivation-induced behaviour, biochemical and selected gut microbial aberrations in mice.”   (Study)

This study did use a particular strain of L. plantarum, one which I could not find available commercially. Nonetheless, other strains of this bacteria are commonly available on the market, usually marketed for the treatment of IBS. And, given that IBS is linked to being hyper-susceptible to stress, it may be that any strain of L. plantarum will be beneficial for aiding in stress reduction, and improving sleep patterns. Should any readers out there find benefit from experimenting with L. plantarum, please let us know via the comments option, and we will share the information.

One other result of this study that is worthy of noting is the fact that the bacteria also “improved gut and blood brain barrier integrity”. Obviously gut integrity of is of great benefit for those suffering from leaky gut, but perhaps even more important is protecting the blood brain barrier. A thinning of this membrane is linked to a wide array of mental disorders (especially when gluten and casein can get into the brain), and now also to Alzheimer’s disease.  (Article)

For more information on the subject of probiotics have a read of this older blog of mine: Probiotic Blog

The post Sleep and the Microbiome appeared first on NutriStart.

A doctor in the UK has estimated that, since the advent of the smartphone, nearsightedness (myopia) has gone up nearly 35%.   smartphone/myopia

In some Asian cities, nearly 90% of the population needs corrective lenses (glasses or contact lenses). In Shanghai, for example, 86% of high school students suffer from myopia. Surely something is wrong here.   Asia/myopia

Modern living has made our eyes weak, and herein I am going to put forward one theory as to why that is, and what we may be able to do about it. But first, I will touch on the more obvious problem with too much screen time, and the nature of blue light from computer screens and digital devices.

Blue Light
Working on a computer, or reading and viewing on a screen, is more challenging to the eyes than reading a book, or looking at hard copy image. The difference is the computer adds elements of screen contrast, flicker, and glare.

Working at a computer gets more difficult, and causes more eye problems, the older we get. The ability to focus on near and far objects starts to diminish after about age 40, leading to a condition called presbyopia. This occurs because the lens of the eye becomes less flexible. Much of this eye damage occurs because of blue light exposure, something well examined by Daniel Georgiev, founder of the popular app, Iris.

Daniel Georgiev had perfect vision as a young man, but that changed once he became a computer programmer, spending more than 10 hours per day in front of a computer. He started to experience eye strain, and pain, and soon needed glasses. At this point, Georgiev began to do heavy research into the subject of eye and vision health, soon realizing how damaging long term exposure to computer monitors could be.

Deciding to find a solution to this problem, both for himself and others, he eventually created his own software for eye protection, health, and productivity. Thus was born Iris, a variety of software packages that reduce flicker rate on monitors, and adjust the light spectrum depending on whether it is day, or night.

For an overview of his material, have a look at his Ted talk video: How technology is killing our eyes | Daniel Georgiev https://www.youtube.com/watch?v=HN30fO2I2aU
And, to find out more about Iris software visit his website: https://iristech.co/

What Is The Root Cause Of Myopia?
Discussing eye health would not have been complete, without addressing the problems with blue light, and computer screens. Georgiev’s work handily covers that base. What I want to discuss now, is another, overlooked factor in vision.

Myopia began long before the advent of computers, so the underlying cause must predate computers and digital devices. Why do we get nearsighted (the main reason people need glasses), and develop presbyopia? And why is this primarily a modern phenomena?

There have been many different theories about what causes myopia, and one that used to be scoffed at has recently found some scientific support.

Reading
The theory that reading leads to myopia was first postulated by a British eye doctor in 1813. He observed that soldiers, who tended to be illiterate, rarely were myopic, while officers, who were well-educated, often were.

Later, in 1883, another doctor ranked 7,500 Dutch military recruits according to former occupation, discovering nearsightedness was more prevalent among the more educated. He found myopia occurred among 2.5% of the farmers and fishermen, 12% among craftsmen doing close handiwork, and up to 32% among scholars.

As a society we have for a long time subconsciously made this association between reading and glasses.We assume that people with glasses are more intelligent: in the old days those with glasses were “nerds”.

Studies done decades ago, found that teachers would grade the same work higher if the student wore glasses, than if the same work was turned in by a student who did not. I remember when movie stars like Sylvester Stallone and Jean Claude Van Damme would wear non-prescription glasses when doing interviews on t.v., in order that they would be perceived to be more intelligent.

Pol Pot (the Cambodian dictator responsible for the “Killing Fields”) wanted to eliminate the intellectual classes, in an attempt to “purify” Cambodian society. As part of his genocide against his own people, he had all the teachers, lawyers, and intellectuals killed. Finally, running out of victims, he turned to those who wore glasses, and also had them killed. Pot also made the connection between glasses and “intelligence” (book-learning).

In our culture, which practically worships “intelligence” (however, not emotional intelligence, nor instinctive intelligence), the prevalence of loud, obvious frames for glasses, speaks to this unconscious bias. After all, why wouldn’t everyone just use contact lenses (or get laser eye surgery), unless there were some perceived benefit to wearing glasses? (The nerds have the last laugh, now.)

All of this is to point out that there is something to the link between reading and glasses. Now, new research supports the thesis that nearsightedness is related to education, and thus to reading.

Why Going To School Is Bad For You. 

A study published June, 2018, in the BMJ, found that the more years a person spends in school, the more likely they are to be myopic. During that study, it was also established it was education that caused myopia, and not the other way around (i.e. people with myopia were more drawn to reading).   education/myopia

Let’s look at this conversely. Other research indicates there is a link between the amount of time children spend outside, and the likelihood of developing myopia (more time outside, less occurrence of myopia). Obviously, being in school means less time outdoors, and more time indoors (trading in sunlight for fluorescent light; a whole other issue, but one that is tangentially related), staring at school books (or screens).

Debbie Jones, a clinical professor in the University of Waterloo’s School of Optometry and Vision Science, suggests many East Asian cultures strongly emphasize high educational standards, which could explain their high rates of myopia.

Her research determined that, “for each additional hour a child spend outside per week, their chance of being myopic fell by 14%”. (She recommends that children should spend at least 90 minutes outdoors daily.)

Yet, Jones, and the other researchers, were not exactly sure why time outdoors was so important for vision. They believe more exposure to sunlight may be part of the reason, and that focusing on a variety of objects, near and far, was also part of the explanation.

“You imagine a kid kicking a soccer ball around, they’re looking at their feet, they’re looking ahead at the net, they’re looking into the distance. So they’re constantly changing that focal range,” she said.

Focal Range
Children are generally farsighted (in which you can see distant objects clearly, but objects nearby may be blurry) in early childhood. When they learn to read they need to dramatically draw that focus in, in order to see things up close. Narrowing down focus is done with a visual process called “accommodation”.

When our eyes need to focus on something closer than a foot or two away, the ciliary muscles that control the eye lenses has to contract. This “accommodation” makes the lens bulge, bringing the nearby object into focus on the retina. According to the theory of myopia that blames “nearwork”, an excessive use of accommodation will actual modify the configuration of the eye.

The more often we make the ciliary muscles contract, and the lens bulge, the more difficult it becomes for the structure to return to its normal state. Accommodation also causes an increase in pressure within the eye. If this process occurs too often, and the intra-ocular pressure stays high for too long, the eyeball often responds by elongating, and remaining that way.

This theory has many followers, include members of the American Optometric Society. Of the nation’s 22,500 practicing optometrists, about 9,000 are having their myopic clients perform some vision retraining (eye exercises in which the patient is forced to shift focusing distance to strengthen the eye’s ability to shift focus).

Monkey See
A further exploration of accommodation and myopia was done by psychologist Francis Young, one of the leading proponents of the nearwork theory, and director of the primate centre at Washington State University.

Dr. Young has raised a colony of nearsighted monkeys, which he accomplished (a dubious “accomplishment”, I must say) by restricting their visual environments to between 14 and 20 inches, thereby forcing them to accommodate full-time. After just a year in this restricted visual environment, all these monkeys developed myopia, at about 5 times the rate of the other monkeys.

Prior to his experiments with monkeys, Dr. Young studied three generations of Inuit (in Alaska). The first generation were illiterate nomads, and were found to be extremely farsighted. The next generation, their children, had modern housing, electricity, and some education, were mildly farsighted. But the third generation, the grandchildren of the nomads, who had undergone compulsory education, and both read and watched t.v,, had the same percentage of nearsightedness as the rest of America.

According to Dr. Young, “You could look upon myopia as a sensory adjustment to a behavioral situation. The eye is an inherently farsighted organ; when we ask it to behave in a nearsighted way, it changes its shape to perform more efficiently. In an individual who is regularly doing a great deal of nearwork — reading, sewing, playing Pac-Man — the body reacts with changes that make it easier to maintain accommodation”.   Dr. Young

Vision and Survival
In the wild, where distance vision is a necessity for survival, there’s no such thing as a nearsighted monkey. Or human, for that matter.

Those who follow the nearwork theory believe our continuous reduction in field of vision began with living in cities. There, instead of viewing vast and distant areas of land, sea and sky, we began narrowing our focus down to the city block ahead of us. Regularly reading further reduced our gaze; eventually t.v. watching added to this reductionist tendency, and now texting, and smartphone obsession, have made it so we hardly look up anymore.

Currently, the American Optometric Society recommends following the 20-20-20 rule, when working, or watching, on computers or smartphones: “take a 20-second break to view something 20 feet away every 20 minutes.”   Computer/vision

I would suggest that viewing something only 20 feet away is not sufficient: gazing out the window to a farther distance is preferable. We need to widen our vision (note how political vision has narrowed along with visual acuity), more than that. Both literally and figuratively.

Imagine Predators
A couple of years ago, in an attempt to improve my vision, I started playing vision games. The first one I called drones, snipers, and landmines. While walking around outside I would imagine how the eyes of a soldier would work in a war zone.

Look up for drones, or aircraft, in the sky, check for snipers in high buildings, check the ground for tripwires, or landmines. Eyes always moving, taking in everything.

Our ancestors lived like that, and viewed reality like that, on a daily basis.

Maybe no drones to be aware of, but it was a matter of life and death to know what the weather was bringing; predators or enemies could be hiding in the trees, snakes and other poisonous creatures lurked on the ground. Even indoors, our ancestors would have kept their eyes moving: imagine your house could contain poisonous spiders (up in the corners of the ceiling), snakes, and/or scorpions. Every day this would be a danger; all the time.

If we lived in a dangerous environment, if we had enemies and/or predators, inside or outside, our eyes would always moving: up, down, near and far, peripheral vision active, eyes moving to the extremes of range. Always.

Eyework
Speaking of extremes of range, there is an old eye exercise called the Tibetan Eye Chart, in which the 6 pointed, star-like pattern is followed with the eyes, twice daily. This encourages the eyes to experience a full range of motion.
Tibetan Eye Chart

What I like to do, is practice with an internalized version of this chart, whenever I am standing in line, or pumping gas. Take each of the imagined 6 points, and move the eyes as far as they will go in each of the directions. Both clockwise and counterclockwise.

When you look up as far as you can, do you feel a strain on the eyes? Now look to the extreme two points on the right (2 o’clock and 4 o’clock), then down (6 o’clock), and to the left (8 and 10 o’clock), then back up to the top again. This should not feel at all painful or difficult, and if it does, eventually, after repeating the exercise frequently, it will not. Also practice rolling the eyes fluidly, both clockwise and counterclockwise.

Our eyes are becoming stagnant, and atrophying, mostly because we no longer use them the way they were intended to be used: to keep us alive. We stop exercising and our muscles atrophy, we stop learning and our brains atrophy, so it is with the eyes.

Sometimes I think we need a few predators in our environment just to keep us on our toes. I imagine that anyone who lives in a dangerous part of a modern city, keeps their eyes moving, looking for any imminent danger. But I, like many of us, live in an environment that is, perhaps, too safe.

Imagine predators, and you will expand your range of vision.

Look at the night sky. Hell, look at the day sky. Have you noticed people don’t look up any more? In these days of smartphones, most in fact do the opposite, mainly only looking down, with the occasional glance upwards, to ensure they don’t walk into a light post.

Look up at the stars the way your ancestors did. Tilt your head back as far as possible. How long can you do that before it hurts?

Practice looking for danger outside; note your head moves to the extreme left and right, and moves up and down in each position, along with the eyes. That should not hurt either. If it does, the neck muscles need work too. Too much tightening and contracting of the neck, and shoulder muscles, will ultimately inhibit blood and oxygen flow to the eyes (and brain). So keeping this area limber, as well as alleviating pain in those areas, will also serve to help vision.

You are Looking A Lot, But You Are Not Seeing Anything.
The word vision has many more connotations than just receiving visual information from the environment. A vision can be an imagined goal for the future, one that benefits all of humanity. You may envision a new idea or concept. A person of vision, is one with “unusual discernment or foresight”. A prophet or shaman can have a vision in a dream or a trance, one that may offer guidance for the future.

Seeing also means understanding.

When we reduce vision to only observing physical phenomena, we are also philosophically reducing what makes us fully human. Our rapidly degenerating vision is correlated with our inability to see other viewpoints (e.g. the political extremes of left and right that seldom find any common ground), of being able to envision a healthy planet (endlessly distracted by blue screens), of being able to see the bigger picture.

Annoying Philosophical Interlude (Optional)
We worship at the altar of technology, asking it to solve the very problems it created. And every technology we give service to, takes away our inherent human version.

Calculators usurped our math abilities. GPS allows us to no longer need to know the cardinal directions. T.V. and radio means we no longer need to produce our own entertainment: we pay others to make music, and entertain us, when it used to be an ability most people had.

Machines make our clothes, industry grows our food, cars negate the need to walk. Image what would happen to us if the fire went out.    Dies the Fire.

If we lost electricity, due to massive earth upheavals, or severe solar flares, and had to survive without technology.    Solar Storm of 1859

We long for the apocalypse (as evidenced by dystopian, apocalyptic, and zombie, stories and games), because we want a reboot. We no longer have the vision that it is possible to turn things around, and yet when the apocalypse occurs we will be ill equipped to deal with it. We have traded our human survival skills for the ease of technology, but technology is a fickle friend. And, when we can no longer feed it (with electricity), it will desert us, and we will be faced with trying to survive in the absence of all the skills life gave us to get us this far.

Could we survive without glasses? At this point, I doubt that I could.
Do you see?

Further Research
A newsletter of mine on, “Protecting the Eyes from Macular Degeneration and Blue Screen Damage”.    Protecting the Eyes

Unconventional methods of visual improvement developed by Dr. William Bates. “Based on decades of experiments and research, these methods show how to naturally improve vision, which is so impaired in today’s computerized and technology-rich world.”   Dr. Bates

The post A Perspective On Vision appeared first on NutriStart.

Most health conscious people have at least heard of glutathione, even if they have not given it much thought. Yet, since glutathione is one of the most important nutritional compound for human health and longevity, many would benefit from knowing more about it.

Glutathione is essential for preventing cancer, heart disease, dementia, premature aging, and many more diseases. And, glutathione deficiency is found occurring in virtually all seriously ill people. Fortunately, the body produces its own glutathione. Unfortunately, it is depleted by aging, infections, medications, pollution, poor diet, radiation, stress, toxins, and trauma.

WHAT IS GLUTATHIONE?

Glutathione is a substance produced naturally by the liver, constructed from the amino acids cysteine, glutamine, and glycine. It is necessary to protect cellular health, and is the single most important antioxidant that we require in order for the body to properly detoxify.

Found throughout the body, the highest concentrations of glutathione are found in the liver, and lining of the respiratory tract and nasal cavities. Inflammation, lung irritation (such as from smoke inhalation), and exposure to toxins, significantly reduces glutathione levels, as the body uses it to remove harmful chemicals.

Glutathione has special status (the “Master Antioxidant”) because it is the only key antioxidant which acts inside the cells: all other antioxidants work outside the cell membranes. Glutathione is therefore essential for protecting the DNA inside cells from oxidative damage caused by free radicals. And, healthy DNA replication is the key component of longevity.

Another reason glutathione is critical for good health, is it has the ability to recycle all other antioxidants. However, when our body is overwhelmed with too much oxidative stress, or too many toxins, glutathione becomes depleted. Then, in the absence of sufficient glutathione, all our antioxidant defenses are weakened. At this point, we can no longer fight free radical damage (the underlying cause of aging and disease), nor can we effectively protect ourselves from cancer, infections, and toxins.

MEDICAL USES OF GLUTATHIONE
There are over 80,000 clinical studies on glutathione, and, while not commonly prescribed, it is used in advanced medicine. Intravenous glutathione has been used to treat many ailments, indicating its widespread effects and critical importance in most disease states. Diseases treated with glutathione include AIDS, Alzheimer’s disease, asthma, alcoholism, cancer, cataracts, chronic fatigue syndrome, diabetes, glaucoma, heart disease, hepatitis, kidney disease, liver disease, male infertility, osteoarthritis, and Parkinson’s disease.

Inhaled glutathione (using a nebulizer) is used in treatments for emphysema, chronic obstructive pulmonary disease (COPD), cystic fibrosis, asthma, and other lung diseases. Glutathione is also a master detoxifier, cleaning the body of chemical contaminants (including chemotherapy residue), drug poisoning, xenoestrogens, heavy metals, and radiation. Medical Glutathione

Clearly, there is almost no ailment that would not benefit from the addition of glutathione to treatment protocols. However, as we shall see, while those in good health can make their own glutathione, those with certain health issues can no longer manufacture it internally, and most glutathione products are ineffective.

SUPPORTING GLUTATHIONE LEVELS
For those in general good health, who want to maintain high levels of glutathione, there are foods and supplements we can take to accomplish this.

From a food perspective, sulfur is required for the synthesis of glutathione, and sulfur is found in two amino acids: methionine and cysteine. These two amino acids are primarily derived from dietary proteins such as beef, fish and poultry, and especially, eggs.

In the vegetable kingdom, the sulfur-rich foods that contribute to elevating glutathione are mainly garlic, onions, and the cruciferous vegetables (broccoli, Brussels sprouts, cabbage, cauliflower, kale, collards, cabbage, cauliflower, watercress, etc.). Of the cruciferous vegetables the champion for raising glutathione is broccoli sprouts. I will point out here, the cruciferous vegetables (except broccoli sprouts) should usually be cooked before eating, since when consumed raw, they can inhibit iodine uptake by the thyroid gland.

The best supplements for elevating glutathione are as follows.
Vitamin C (500-1000 mg, three times daily)
Alpha Lipoic Acid (100-200 mg, three times daily)
N-acetyl cysteine (500 mg, two times daily)
Milk Thistle (80% silymarin – 250 mg two times daily)
Whey Protein Isolate (15 to 25 gr, once or twice daily)
Selenium (200 mcg daily)

WHO NEEDS A GLUTATHIONE SUPPLEMENT?
It is not just those with illness that are low in glutathione. As our health declines so do our levels of glutathione, so, while we might not yet be ill, just being at a low ebb of health will correspond with glutathione deficiency.

Therefore, maintaining healthy levels of glutathione can help prevent a further decline in health, if we have started down that slippery slope. Now, let’s have a look at some people who would especially benefit from taking liposomal glutathione.

The Elderly
As we age, our levels of glutathione also decline steeply. In fact, the Lancet medical journal found the highest glutathione levels in healthy young people, lower levels in healthy elderly, even lower levels in the elderly who are sick, and the lowest levels in hospitalized elderly. This, of course, stands to reason, since the body’s requirement for glutathione is highest when dealing with life-threatening diseases.
Study
Study

Athletes
Clearly we need glutathione when ill, and perhaps as a health measure to prevent illness and premature aging, but even the healthy can benefit from keeping optimal levels of glutathione.

Athletes, for example, benefit from glutathione supplementation. Research has shown that when glutathione levels are elevated in test subjects, there is an increase in endurance and strength, decrease muscle damage, and reduced recovery time.
Study
Study

Those with Autism
Children with autism, appear to have a less active glutathione system than children without autism.  Study

Infertile Males
Injections of glutathione have been proven to increase male fertility by improving “the morphology and motility of sperm”.   Study

Those with IBD
“Inflammatory bowel diseases, including ulcerative colitis and Crohn’s disease, are characterized by increases in oxidative stress and simultaneous reductions in oxidative defenses such as glutathione concentrations.”   Study

Heavy Drinkers and Tylenol Abusers
Two commonly ingested substances that deplete glutathione levels are alcohol and acetaminophen. Thus those who either drink alcohol frequently, or those taking Tylenol regularly for pain, would benefit from taking glutathione. And it would be most helpful for treating hangovers. (For those unaware, the combination of alcohol and Tylenol is particularly damaging to the liver.)

Vegetarians
Those with an insufficient amount of protein in their diet often show reduced glutathione levels. Studies have found that “reduced glutathione synthesis and turnover can be induced in healthy non-elderly adults by limiting dietary protein or just the sulfur-containing amino acids found in dietary protein”.  Study

Premature Aging
In subjects who received glutathione there was a significant reduction in wrinkles, and an increase in skin elasticity, compared with those taking placebo.   Study

METHYLATION
Normally, glutathione is recycled in the body, except when the load of toxins becomes too great, or when one is coping with a serious ailment. But, genetics also plays a big role in an individual’s ability to manufacture glutathione.

It is currently believed that at least 30% (or more) of the population may be what are known as “poor methylators”. This genetic malfunction (often related to childhood trauma), causes certain people to be unable to create, and recycle, glutathione. Usually, these are people with autoimmune, metabolic, neurological, and psychiatric diseases (and difficult-to-diagnose ailments).

Methylation essentially makes toxins water-soluble, helping the body to neutralize some of the toxic properties, and allowing it to effectively remove these toxins (chemicals, heavy metals, and xenoestrogens). Poor methylators require extra “methyl-donors”, which are nutrients that facilitate the function of methylation. These methyl-donors (B-12, B-6, folic acid) are essential to allowing the body the ability to produce and recycle glutathione.

While the average person can utilize common forms of B-12 (cyanocobalamin), B-6 (pyridoxine) and folic acid, poor methylators require more advanced versions of these nutrients, since they cannot convert the common forms into their next metabolic step. They require B12 as methylcobalamin, B6 as P5P (Pyridoxal 5-Phosphate), and folic acid as methylfolate.

However, those poor methylators with serious ailments, or subject to undue amounts of toxins, even when provided with the correct forms of the methyl-donor nutrients, may still not be able to product sufficient glutathione to offer healing potential. This is where liposomal glutathione enters the picture.

WHY TAKE LIPOSOMAL GLUTATHIONE
Most supplemental forms of glutathione are ineffective. Conventional glutathione products are rapidly oxidized during digestion, and fail to actually increase blood levels of glutathione in the body. The only forms ever proven to substantially elevate levels of glutathione are injection, sublingual, intravenous, and liposomal.
(Eur J Clin Pharmacol. 1992;43(6):667-9. The systemic availability of oral  glutathione. Witschi A1, et al.      Study 

Commonly used by naturopaths, IV therapy, is only occasionally used by the medical profession, and then only for the most severe conditions. These include Parkinson’s disease, diabetes, male infertility, chemotherapy toxicity, and kidney problems associated with heart bypass surgery.

The problem with IV (and injectable) glutathione therapy is that (aside from the fact that it evidently hurts) it can cause side effects in some people. This can occur when the dose is too high, in those with chronic illness (especially Lyme disease), or among those who are poor methylators. Side effects can include mood imbalance, extreme fatigue, nausea, and allergic reactions.

DOSAGE
Glutathione treatment, whether oral or intravenous, is usually within the range of 250 to 600 mg daily. Occasionally the dose is higher, for serious ailments, but should be increased only under the guidance of a health professional.

Further Research
For a detailed, scientific analysis of glutathione pathways and functions, follow this link: Glutathione

WHAT DOES LIPOSOMAL MEAN?

Liposomal technology was pioneered for pharmaceutical drugs, and the improved therapeutic value and greatly increased delivery of liposome-encapsulated drugs and nutrients has been consistently validated scientifically. Until recently, liposomes were used exclusively by the drug industry, but now liposomes are beginning to be used for the specific oral delivery of certain dietary and nutritional supplements.
Currently, liposomes are believed to be the most bioavailable oral way to deliver nutrients to the body, and they are especially effective for herbs and nutrients that are poorly absorbed, and/or easily damaged by the digestive system: like glutathione.
Making a liposome starts with liquid micro particles of the material one wishes to use (in this case glutathione), which are then inserted into phosphatidylcholine, a fat-soluble medium. This essentially creates micro-bubbles (just a few millionths of an inch in diameter), that are capable of entering through the gut lining, without being digested or damaged by harsh stomach acids.

These bubbles then travel through the bloodstream, and are absorbed as needed by various cells in the body. Because the liposomes are made with material similar to the cells, (phosphatidylcholine is a phospholipid, a component of all cell membranes), the nutrients they carry are easily delivered directly into the cell.

Creating liposomes is an expensive and time consuming process, which is why such products cost more than simple encapsulated drugs or nutrients, and why few companies produce liposomal products.

NutriStart’s Liposomal Glutathione product is manufactured using a proprietary Cold Structure TechnologyTM. This means that the product was never exposed to high temperatures or pressure, which could damage delicate nutrients.

The post GLUTATHIONE: MASTER ANTIOXIDANT appeared first on NutriStart.

In the field of alternative therapies that have stood the test of time, castor oil stands out as a powerfully effective remedy. From warts to tumors, castor oil has been used for centuries to reduce and remove unwanted growths on, or in, the body, as well as killing bacteria or fungus on the skin. In this blog we take a look at this affordable, low-tech healing agent.

History

Seeds from the castor oil plant (ricinus communis), while native to India, have been found in Egyptian tombs, and, as well, were used by the ancients of Africa, China, Greece, Russia, and Rome. The Romans referred to the plant as Palma Christi, which means “hand of Christ” (a term still used today), as the leaves were believed to resemble the hands of Jesus.

The famed psychic healer, Edgar Cayce, is generally acknowledged as the person who brought the lost healing technique of castor oil use back to common usage in the twentieth century. In 1958, Vermont physician D.C. Jarvis further brought it to modern consciousness with his book  “Folk Medicine”. More recently (1993), Dr. W.A. McGarey has produced the book “The Oil That Heals”, based on his years of clinical experience with castor oil.  The Oil That Heals

How is Castor Oil Used?

In conventional medicine, castor oil is most commonly used internally, as remedy for constipation, or to induce vomiting. In the past, it was also often used to induce labor during childbirth, the theory being that castor oil acts as a stimulant to the bowels, which irritates the uterus and causes contractions. Medical studies suggest that labor may be more likely in the first 24 hours after ingesting castor oil, but they call into question the safety of the practice. Therefore, it should never be undertaken without the help of a midwife, or medical professional. 

As a natural healing agent, castor oil is most commonly applied to the body in the form of the castor oil pack (instructions to follow), though in many cases it may just be rubbed into the skin.

Castor Oil as a Killing Agent

Topically, castor oil is a valuable killing agent (these properties are the reason for the safety concerns when used to induce labor). A substance called ricinoleic acid makes up the majority of the fatty acid content of castor oil. This fatty acid has been shown to halt and kill a wide range of bacteria, molds, viruses, and yeasts.

In treating conditions that involve these ailments (such as ringworm, warts, nail-fungus, skin inflammation, etc.), the area is wrapped in a cloth soaked with castor oil, each evening (with some kind of plastic over-coat to stop the oil from leaking out). For deep bacterial or fungal infections, especially nails that have gotten to the point of being hardened and discolored, it is more effective to soak the area in warm water and Epsom salts, for 15 minutes prior to applying the castor oil. 

Castor Oil in many cases will work without the need for an oil pack, and may be simply rubbed or massaged into the skin. Or, for small issues, like warts or moles, one can soak the gauze area of a band-aid in castor oil, apply to the spot, and change daily.

Ailments that respond to topical application include bacterial infections, bursitis, fungal infections, itching, liver spots, keratosis, moles, over strained muscles, ringworm, sebaceous cysts, sprains and damaged ligaments, stretch marks, warts, and wounds.

Enhancing Immune Function

Along with killing off invasive bacteria, fungus, and viruses, castor oil supports and enhances immune functions. According to research done by Dr. William McGarey (author of “The Oil That Heals”), it does this by increasing lymphocyte production, and improving thymus gland function.

Lymphocytes are produced by the lymph system, which includes the spleen, the lymph nodes throughout the body, and the lymphatic tissue that is found in the small intestine (called Peyer’s patches). The lymph system is like your circulatory system, but without a heart to keep everything circulating. Therefore, it depends on constant movement and exercise, in order to perform its function of cleaning waste material out of the body. (The best form of exercise for lymph drainage is the mini-trampoline, or “rebounder”.)

Lymph function declines with age, and lack of exercise, and one sign that the lymph system is failing is when one develops what is known as “pitting” edema. The test for this form of edema is as follows: in areas of water retention, such as the ankles, hands or feet, we press a finger into the skin, creating a small depression or “pit”. If the pit remains for over 5 seconds, one has serious lymph drainage problems. By the time this symptom occurs, the cells are receiving insufficient oxygen and nutrients, and are being forced to try to survive while surrounded by waste materials. Poor lymph drainage eventually can damage the organs, including the heart, kidneys, and liver.

Almost every health issue should include an approach to keeping the lymph system working well, and castor oil packs nicely fulfill this need. Castor oil can also be used as a massage-oil, if one follows the direction of the lymphatic drainage system. (Here is one example of how to do a lymphatic drainage massage: Lymph

How To Prepare a Castor Oil Pack

-Flannel cloth is prepared according to the size of the area to be covered.

-For abdominal application it should be approximately eight inches wide and ten to twelve inches long.

-The cloth is folded until it is two or three thickness deep.

-Soak the cloth in a dish or pan of castor oil, wring out the flannel until it is wet but not dripping (usually about ¼ to ½ cup of oil is required).

-The flannel is placed next to the skin and a plastic covering then applied on top of the wet cloth.

-Commonly, at this point, a heating pad is laid on top of the plastic, and set to a medium heat setting. In the days before heating pads, the oil itself was heated, the belief being that the oil finds it easier to penetrate the skin, and find its way deeply into tissue.

-Other alternatives to the heating pack include applying the pack immediately after a hot bath, sunbathing with the pack on, or focusing an infrared heat reflector lamp on the pack (about two feet away from the pack).

-When using a heating pack the temperature is usually kept as high as can be tolerated.

-Some like to wrap a towel around the body, and hold the pack tightly in place with safety pins. This both retains the heat and helps to prevent staining of bedding or clothing.

-Use a plastic sheet over the bed or furniture where the application is to be done, since if any castor oil spills it will stain fabric and wood.

-The pack should be left on for one to one and a half hours, for optimal benefit.

-Once the pack is removed, the oil left on the skin is often massaged into the skin. Or, if one desires, it may be washed off the skin with a mixture of 2 tablespoons of baking soda in one quart of warm water.

The most common areas to treat with a castor oil pack are over the liver (apply to the upper abdomen area, to the right of the navel), or the abdomen. Since the liver is essential to the body’s ability to detoxify, using castor oil packs can be a good way to detoxify toxins from your whole body, and reduce cancer risk. For menstrual irregularities, uterine fibroids, or ovarian cysts,  it would be applied to the abdomen, for lower back problems, it would be applied directly to the lower back.

Once finished with the treatment, the flannel may be stored in a plastic bag, in the fridge, for future use. It may be re-used up to five times, but, before reusing, add another couple tablespoons of fresh castor oil to refresh the used pack. As well, warm the cloth back up  to at least room temperature (either in a pot on the stove or with the heating pad). When reheating to a high temperature, it should only be re-used a few times, as constant reheating can cause the oil to go rancid.

Most Common Uses of Castor Oil in Folk Medicine

Appendicitis, arthritis, asthma, bladder and vaginal infections, boils, breast lumps, Crohn’s disease and colitis, cysts, dysentery, edema, eye problems, fertility, fibroids, hair loss (10 parts grain alcohol to one part castor oil), healing the umbilical cord in newborns, increase lactation (when applied to the breast), liver and gallbladder diseases, gallstones, lymph congestion, menstrual problems, migraines, PCOS, sciatica, shingles, sinus infections, skin ulcers, tonsillitis, and treating inflamed nipples in nursing mothers.

Other Uses

Castor oil is now often touted as an agent that helps women to grow thicker, longer eyelashes and eyebrows. Eyelashes

Another modern use of castor oil is for dissolving cataracts, as well as treating other eye conditions including dry eyes, red eyes, sensitive eyes, nearsightedness, and glaucoma. In these cases, the castor oil is actually used as eye drops.   Cataracts 

Castor oil pack are also often used as a treatment for cancerous tumors, but in this case, should only be used with the help of a health professional. For more information on that subject, have a view of this video.  Video

Cautions

Always be sure to choose a high quality castor oil, since what we put on our skin enters our bloodstream. “Cold pressed” castor oil is the minimum grade we should look for. The highest grade is “pale pressed”, also known as AA standard, and is essentially an “extra virgin” oil, which, as with olive oil, means that it is the first pressing of the oil. And, ideally one should purchase an organic product, if available.

While castor oil topically is suggested for increasing lactation, and treating inflamed nipples, women who are breastfeeding should not do castor oil packs. Castor oil packs move toxins into circulation, where they can then be expelled by the body. When a mother is breastfeeding, these toxins could potentially enter the breast milk, and thus transfer to the nursing infant.

Though recommended for menstrual irregularities, women who have heavy menstrual bleeding, should avoid using castor oil packs during their menstruation. Castor oil packs may induce further bleeding, and could potentially be dangerous in this situations. For women who do not have excessive bleeding, and are experiencing cramps or discomfort, castor oil packs can be helpful in reducing pain.

The ricinoleic acid found in castor oil is a natural laxative, and can help with conditions such as bloating, cramping, constipation, and gas. However, it can also irritate the lining of the gastrointestinal tract, potentially aggravating conditions such as colitis, diverticulitis, hemorrhoids, and ulcers. Thus, it should not be taken orally if one has any of these conditions.

Those with very sensitive skin, or chronic skin conditions that are easily aggravated, are at more risk for a reaction to castor oil, and therefore should proceed slowly, if they wish to use it topically.

More Information

For a detailed article on 30 uses for castor oil follow this link.

DISCLAIMER: The above material is offered for educational purposes only. Anyone with a serious ailment should consult with a health professional before attempting to treat themselves with castor oil packs.

The post Healing With Castor Oil appeared first on NutriStart.

Not long ago we got our news by actively seeking out a newspaper, or a news program on the t.v. or radio. Now with the advent of news channels, internet and smartphones, the constant media contact translates to omnipresent, constantly updated news. Which is usually bad news (“If it bleeds it leads.”)

Researchers from Wayne State University, in Detroit, decided to test the impact that this new, constant exposure to negative news might have on people.

Their premise: “Given that most information conveyed in the media is negative and that upon perception of threat, the brain activates the stress system, which leads to cortisol secretion, we decided to determine how healthy individuals react to media information.”

They sought to determine three things: “whether reading real negative news (1) is physiologically stressful, (2) modulates one’s propensity to be stress reactive to a subsequent stressor and (3) modulates remembrance for these news.”

The 60 subjects (30 men and 30 women) were randomly assigned to either 24 neutral news stories or to 24 negative stories, for 10 minutes (all real news). Participants were then given a psychosocial stressor (the Trier Social Stress Test).

Test results showed that while reading negative news did not lead to an immediate increase in cortisol levels, it did lead to a significant increase in cortisol to a subsequent stressor (the Trier Social Stress Test). But only in women. Women also remembered the negative news stories much better than men did. (This increase in cortisol when exposed to subsequent stressors did not occur in the women, or men, who read the neutral news stories.)

The researchers concluded: “Based on these results, we suggest that exposition to negative news media on a regular basis can have its toll on the capacity of women to more strongly react to other environmental stressors of their daily life.”

It is interesting to also look at what they believe may underlie the different responses of men and women to negative news. From an evolutionary perspective this difference in responses may be due to how men and women’s stress systems evolved differently.

Current theory suggests that women’s stress system has evolved to ensure both their own survival and that of the their offspring as well. This need for ensuring the survival of offspring has resulted in  women having a higher degree of empathy than men (no doubt about that).

So, whereas a man can remain emotionally distant from bad news that doesn’t relate to himself, or his immediate family (or friends), women are by nature sensitive to “threats that are directed to other people and not to the self, resulting in a  a stronger effect on the physiological stress system of women”.

This same evolutionary principle “could also promote women’s memory for the negative news. In fact, in order to ensure the protection of their offspring, it is primordial for women to remember the potential threats surrounding their environment.”  Study

We have this tendency to think that staying up on the news is important to modern living. But, as I get older (61 years now) I find that the news is always pretty much the same stories recycled over and over again. (N. Korea rattles its sabre, the World gets upset and offers them money to stop doing it: they stop for awhile and 10 years later the same cycle occurs. Politicians prove to be corrupt. Etc.)

I am realizing that my awareness of what passes for news does little to improve my life on a day to day basis, nor does my awareness of these stories have an effect on how the world turns.  Occasionally there is something in our backyard that we can have an effect on, if we act, but outside of these local events, and perhaps voting, I would guess that, at least for most women, it would be better to avoid bad news as much as possible.

Might I suggest instead of regular newsfeed (which as it polarizes between left and right, tends towards being unbalanced anyways) that women consider the new website from former Talking Heads frontman David Byrne. He recently launched  the “Reasons to Be Cheerful” web site.

Byrne identifies common qualities among the stories posted on the site: “Almost all of these initiatives are local, they come from cities or small regions who have taken it upon themselves to try something that might offer a better alternative than what exists.” These stories about people working to improve the human condition, have developed in a “bottom up, community and individually driven” manner. The stories come from all over the world, but could potentially work in any culture, all “have been tried and proven to be successful” and “can be copied and scaled up”.

The site is not very large yet, but hopefully it will grow as more people find out about it and contribute to it. Uplifting stories tend to lift us all up a bit, after all, how great was the Thai cave rescue story? The world needs more news like that.  Reasons To Be Cheerful

The post Bad News For Women appeared first on NutriStart.

The first study was done with healthy people, and found that their friendly bacteria expelled most of the newcomers, introduced by way of probiotic pills. And, the probiotics had little or no effect on their resident colonies.

Most probiotic studies base their effectiveness on measuring bacterial colonies in fecal matter, and based on that approach alone, one would have concluded that these probiotic supplements were very effective. But these two studies also examined the bacteria directly from the gut, the subjects receiving both colonoscopies (testing for microbes in lower gastrointestinal tract) and endoscopies (testing for microbes in the upper GI tract).

Results indicated that the conventional approach of testing the validity of probiotics, via examining the amount in fecal matter, is not valid, and is no indication of which probiotics are actually colonizing in the gut.

In part, this study concluded, “Humans feature a person-specific gut mucosal colonization resistance to probiotics.” The take away here is that we each have a unique microbiome, and assuming that a given probiotic formula will work for everyone is scientifically naive.   Study

Now, that study was done on healthy people, but what about probiotic supplements for those who are not well? In the second study, the researchers gave healthy subjects antibiotics for 7 days, and tested to see how probiotic supplements would work on a disrupted microbiome.

As with the first study, the probiotic mix used consisted of 11 strains, enteric coated, and totaled 25 billion active bacteria. (B. bifidum, L. rhamnosus, L. lactis, L. casei, B. breve, S. thermophilus, B. longum sbsp. longum, L. paracasei, L. plantarum and B. longum sbsp. Infantis.)

Probiotics colonization in the subjects was tested by four different methods (again, including colonoscopies and endoscopies).

Given that in the first study the indigenous healthy bacteria, in effect, rejected and expelled the newly introduced bacteria, it was not too surprising that in this case (where the healthy bacteria have been diminished) the probiotics did have more of an effect. The supplemental probiotics thrived, forming active colonies.

However, while this initially looked promising, it was discovered that the ingested probiotics made it more difficult for the individual subject’s native population of bacteria to fully recover to its original status.

Those who received a fecal transplant of their own material, had their microbiome re-establish within a day. Those who got the placebo following the antibiotics had their microbiome rebalance to a healthy level within 21 days. But, those who took the probiotics after the antibiotic treatment, took up to 5 months to get back to their original healthy bacteria mix.   Study

This is all very shocking, and I’m sure will be subject to much debate and further studies. But I have always felt that people should not begin taking probiotics with high numbers. I usually suggest they start with a low dose (around 12 billion) and see how they react, as well as try different products until they find one that agrees with them.

Once the premise was established that we all have a unique microbiome, it became apparent that a generally formulated probiotic product could not possibly work for everyone. In fact, I have recently been told by a client that there is a new medical approach to gut health, moving beyond the fecal transplant concept. In cases of severe IBS, Crohn’s, and colitis, doctors take a sample of a person’s gut flora, determine which bacteria are too reduced, and design a probiotic formula for the individual. It seems like this may be the future of probiotic therapy.

All this data indicates that Nutristart made the right choice when we brought to market a “probiotic” product that was not based on bacteria. Our Lactospore product is based on a spore that increased lactic acid levels in the gut dramatically. This in turn simply feeds one’s good bacteria so that each individual’s unique microbiome can return to, or maintain, its ideal mix of bacteria.   Lactospore

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A recent study (getting a lot of media attention) concluded that “supplementation with marine-derived omega-3 fatty acids for a mean of 4.4 years had no significant association with reductions in fatal or nonfatal coronary heart disease or any major vascular events.”   Study

This is not the first such study to come to that conclusion, although other studies have found just the opposite. For example this one (also recent), concluded that “a higher Omega-3 Index was associated with reduced risk of both cardiovascular disease (39%) and all-cause mortality (34%).”   Study

Nonetheless, my feeling has always been that taking fish oil capsules does not provide the same value as eating fish does. The idea that fish oil prevents heart disease originated with population studies, done on cultures that eat a lot of fish. But once science got hold of that idea, being reductionists, they tried to narrow down just what exactly in the fish was preventing heart disease. They concluded it was the omega 3 fatty acids that protected the heart; particularly the DHA and EPA (even though there are other omega 3 components as well).

A good example of this is demonstrated by looking at the fatty acid profile of unprocessed fish oil. Most fish oils are molecularly distilled in order to concentrate the omega 3’s, and to remove any toxins or impurities. But during this process many other fatty acids are also removed.

For example, unprocessed salmon oil (just pressed, and tested for contaminants) contains low amounts of DHA and EPA, but also contains other omega 3 fatty acids, as well as omega 5, 6, 7, 8, and 9. One obvious point is that we now know that omega 7 can work to clean the arteries, yet does not remain in processed omega 3 products.

Krill oil is another example of an unprocessed marine oil, one which is technically low in DHA/EPA, but which has a lot of clinical studies proving its effectiveness in supporting cardiovascular health.   NutriKrill

Add to this the fact that people eating fish are not eating (for example) steak at that meal. Whereas, the Western consumer may have a poor quality (feedlot, industrial) animal protein at a meal, and pop a few fish oil caps, expecting that the outcome will be heart-protective.

All this just shows that you can’t substitute a pill or two for a dietary pattern, and expect the same results.

PART TWO: EATING FISH

When the Harvard Center for Risk Analysis reviewed the scientific literature to find out the relationship between fish consumption and stroke risk, they discovered that eating any fish at all lowered stroke risk by 12% compared to eating none. Furthermore, every additional serving of fish per week dropped the risk of stroke by another 2%.   Study

Another Harvard study examined 12 years of data from over 40,000 men enrolled in The Health Professional Follow-up Study. This analysis revealed that men who ate fish 1 to 3 times monthly had a 43% lower risk of ischemic stroke than those men who ate fish less than once per month. (However eating fish daily did not reduce risk any more.)   Study

The same is true for women.  The Nurses’ Health Study followed 79,839 women for 14 years.  It found that compared to women who ate fish less than once per month those who ate fish five times a week reduced their ischemic stroke risk by 52 percent.  Eating fish two to four times per week reduced risk by 27 percent, and eating it once a week lowered risk by 22 percent.   Study

But choose your fish wisely. Yet another Harvard study found that eating tuna or other broiled or baked fish one to four times per week reduced ischemic stroke risk by 27 percent compared to eating it once a month.  But people who ate fried fish or fish sandwiches (i.e. fast-food fish burgers) more than once a week had a 44 percent higher ischemic stroke compared to those who only ate those types of fish less than once per month.   Study

OTHER WAYS TO REDUCE STROKE RISK

• Take Magnesium: People with the highest magnesium intake had a 12% lower risk of ischemic stroke, and an 11% lower risk of total stroke compared to those with the lowest  magnesium intake.
• Eat Fruits and Vegetables: In a Swedish study those eating the most fruits and vegetables had a 13% lower risk of total stroke compared to those eating the least.
• Take Lutein: High blood levels of lutein were linked to an 18% drop in stroke occurrence.
• Drink Tea: In a Chinese study those who drank tea frequently cut their stroke risk by 39% and people who had the tea habit for decades reduced their risk by 60%.
• Consume Olive Oil: A French study examining over 7,000 people ages 65 and older found that frequent olive oil consumption led to a 41% reduction in stroke risk, compared to those who consume no olive oil.
• Eat Soy Foods: Comparing the diets of 374 ischemic stroke patients with 464 controls, revealed that those eating the most soy foods reduced their risk of stroke by 77%, compared to those eating the least.
• Include Chocolate in Your Diet: In a study which examined the diets of 114,000 people researchers discovered that  those participants who ate the most chocolate cut their stroke risk by 29%, compared to those who ate the least amount of chocolate. Chocolate needs to be dark for it to be beneficial to health.
• Drink Coffee: Korean researchers found that drinking four or more cups of coffee per day reduced total stroke risk by 17%, and ischemic stroke by 20%, compared to non-drinkers.
• Source

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WINE DRINKERS LIVE LONGER

It has been shown in many studies that moderate drinkers outlive non-drinkers. From the French Paradox, which expounds the idea that the antioxidants provided by wine (especially red) consumption are responsible for the lower rates of heart disease in France, to the idea that small amounts of alcohol protect the heart by preventing platelet clumping in the blood, we can safely assume that moderate drinking can be healthful. But, like with food, where the quality of ingredients that we choose influence the value we gain, so to it is with wine.

There are many studies on alcohol consumption and mortality rates, easily found by visiting the Pubmed website. One example “compared 29-year mortality and quality of life in old age by alcoholic beverage preference (beer, wine, or spirits) in a cohort of men whose socioeconomic status was similar in their adult life.” Cardiovascular risk factors were assessed in 2468 businessmen and executives, from ages 40 to 55, who had roughly equal total alcohol consumption.

Men with wine preference had the lowest total mortality (34% lower) due to lower cardiovascular mortality, and as well, wine preference was associated with better quality of life in old age, based on general health and mental health.   Study

WINE ENGAGES THE BRAIN

According to Yale neuroscientist Gordon Shepherd, author of “Neuroenology: How the Brain Creates the Taste of Wine”, the flavor of wine “engages more of our brain than any other human behavior.” According to his research, slowly drinking wine requires a complex interaction of air and liquid controlled by coordinated movements of the diaphragm, jaw, tongue, and throat.

Then, once inside the mouth, the wine molecules stimulate odor and taste receptors, the ensuing signals to the brain in turn triggering huge amounts of cognitive functions involving emotion, memory, pattern recognition, pleasure, and value judgment.

To read an interview with Gordon Shepherd that goes into more detail follow this link: Link

WINE IS BETTER THAN BEER

For a lot of moderate drinkers the choice is between beer and wine, and many swing both ways. But, for a man past middle age, when andropause (our version of menopause) is on the horizon, wine is clearly the better choice.

Because, during this period of life, testosterone levels in a man decline, we become much more sensitive to excess estrogen. While all alcohol in excess can raise estrogen levels, beer particularly will elevate two female hormones: estrogen, due to the hops, and prolactin, due to the barley. High estrogen levels, accompanied by low testosterone levels (at any age) will cause a man to lose muscle mass and vitality, and to develop a pot belly (or “beer belly”).

Prolactin (which causes a woman to lactate) in excess, will lead to breast growth in men (“man boobs”). As well, in clinical studies, men and women with elevated levels of prolactin report decreased sexual interest, arousal, and orgasm, as well as mood disturbances such as anxiety and depression. Prolactin also acts as a local growth factor in the prostate gland. Recent research now identifies overexpression of prolactin in the prostate as something which can cause prostate swelling (BPH), and even increase prostate cancer risk.

These concerns are for heavy beer drinkers, and mostly apply to older men. In fact, if a woman in menopause is lacking in estrogen, then beer drinking could be of advantage to her. But in any case, one should always choose beer in bottles and not cans, since beer cans are now lined with plastic and leach xenoestrogens into the beverage.

For the same reason, do not drink wine from boxes. My research on xenoestrogens (for my upcoming book, Health Secrets for the 21st Century: Volume 2) has revealed that even water stored in a Tetra Pak will leach xenoestrogens out of the plastic lining. The leaching of these chemical estrogens is even worse when an acidic substance, such as wine, is stored in Tetra Paks (or any soft plastic bottle).

WINE SHOULD BE ORGANIC

As agribusiness gets dirtier, and pesticide residues build up in soil and water, it becomes more apparent the healthful choice in wine should be organic. But, when shopping for such wines one should be aware that, while some are labeled “organically-certified” wines, others are defined as “made with organic grapes” a term which means other substances can be added and (given the power of the wine lobby) not listed on the label.

Conventional wine is allowed to use hundreds of chemicals, including sulfites, sugar, oak chips, and flavor agents. Organic wine is still allowed to use around 70 chemicals, including organic and naturally occurring acids, salts, and enzymes, but they are required to be a higher caliber of additive.

Certainly growing grapes organically does not require the use of artificial fertilizes, herbicides or pesticides, and therefore, drinking any wine made with organic grapes reduces our exposure to dangerous chemicals. And, growing grapes organically also reduces the impact of pesticide use on the workers who grow and harvest the grapes, reduces the threat to groundwater contamination, and helps to promote biodiversity, and so is the best choice both ethically and environmentally.

But, truly organic wines are actually quite rare; usually what is sold in this category is just wine “made with organic grapes”. This is because a true certified organic wine is not allowed to add sulfites (nor any other non-organic additives), and this makes them prone to spoilage. A wine that only has its grapes certified organic, but is not itself certified, can add sulfites up to 100 ppm.

SULFITES

Small amounts of sulfites are present in all wine, whether it is conventionally made, certified organic, or made with organic grapes, since there is a certain amount that is naturally occurring. But, since sulfites are a highly effective preservative, more can be added to wines at the discretion of the winemaker. And, small amounts are even allowed to be added to organically-certified wine.

Non-naturally occurring sulfites that are added to wine are listed on the label as potassium metabisulfite or sulfur dioxide. Adverse reactions to sulfite exposure, which occurs in those sensitive to it (especially those with asthma) include: dizziness, headaches, shortness of breath, sneezing, watery eyes, wheezing, and sinus congestion. For the sensitive, sulfites can also trigger anxiety, depression, or panic attacks, while extremely high levels of sulfites on a regular basis can for most people cause damage and chronic degeneration of the nervous system.  Article

Unfortunately, one wine specialist said it is nearly impossible to produce high quality wine without using sulfites, so they are prevalent in commercial wines. If you are sensitive to sulfites, or just wish to protect yourself from their negative effects, there are a couple of things you can do.

According to Dr. David Williams (www.drdavidwilliams.com) taking vitamins C (1 to 4 grams), and/or vitamin B12, in the form of sublingual methylcobalamin, (1 to 2 mg), can help reduce sensitivity to sulfites.  Quick B12

Another approach for those sensitive to sulfites, or who just wish to make a healthier wine, is to use an Australian product called “Pure Wine.” Adding 5 drops of Pure Wine to a glass of wine will dramatically reduce the level of sulfites by creating hydrogen peroxide which reacts with and dissipates the sulfur dioxide, evidently without affecting the taste or quality of the wine. Study

Now, some people have a negative reaction to wine that is mistakenly assumed to be due to sulfites, when in fact it is caused by histamines, which are also commonly found in commercial wines. The irony here is that the histamines are produced by a bacteria called Pediococcus, which is inhibited by sulfites.   Reference

PESTICIDES AND FUNGICIDES

The U.S., like Europe, has established pesticide residue standards for grapes but not for wine, and of course, commercial wine grapes are allowed to use all manner of synthetic fertilizers, fungicides, insecticides and pesticides (whereas organically grown grapes can only use natural, safe versions of these compounds).

Grapes come in at number 8 on the Earth Watch Group’s list of the 12 foods highest in pesticides. In 2010, non-organically grown wine grapes in the U.S. had around 25 million pounds of pesticides applied to them. Along with that, conventional wine grapes are heavily treated with insecticides, fungicides and these days are also treated with the dangerous herbicide Roundup (glyphosate).   Reference

Pesticide studies have revealed that fungicides applied in the fields tend to dissipate and are present at various levels in the finished wine. According to studies done between 1996 and 2000, out of 12 fungicides commonly used on wine grapes, six were found to persist in the finished wine in amounts that were considered unsafe. These same studies found that, while some pesticides were not detected in the finished wine, other pesticides persisted during the wine making process, and some pesticides were found to be extremely persistent, leaving residual concentrations in the wine that were similar to the initial concentrations on the grapes, following spraying. Among the nine pesticides commonly used on wine grapes, five of them exceeded the safe reference dose.   Reference

Unfortunately, most grapes will rot on the vine if not treated for mildew, so all grapes are sprayed with some kind of fungicide, but organic grapes are treated with organically-approved compounds, such as elemental Sulfur, Copper, or “Stylet Oil” (a biodegradable agent).

Fungal infection of wine grapes is most common in humid growing environments, which is why some cutting edge wine purveyors offer wines that are “dry farmed”, there being far less need for fungicides to be used to get the crop to harvest. Based on this principle wines from regions with drier climates, such as Argentina, California, and Chile, should contain relatively low levels of fungicide residues.

In France, the humid regions of Bordeaux and Champagne are notorious for the amount of antifungal agents that they use, and those chemicals are found in all their wines (and Champagne) whereas, wines from drier regions in the South of France, tend to harbor far less fungicide residue.

Currently, France is Europe’s top user of pesticides (and is third globally, after the U.S. and Japan). And, though their wine industry uses just 3.7 % of the country’s agricultural land, it accounts 20 % of the country’s pesticide volume. France also has 58 nuclear reactors, so I can’t help but wonder how much of their ground water is contaminated with radiation.

In 2008, researchers at Kingston University in the UK, examined wines from Europe, the Middle East and South America. They found disturbing amounts of heavy metals in wine from 15 countries, which may have been a byproduct of fungicide and/or pesticide use, or may have come from contaminated soil. France was on the list of the worst offenders, along with Austria, Germany, Hungary, Portugal, Slovakia, and Spain. The countries with the lowest levels of heavy metal content to their wines were Argentina and Italy, but unfortunately Canadian and American wines were not included in this study.

(As a side note, not long ago there was a media flurry about arsenic in American wines, but after examining the story in depth I concluded that there was no valid reason to be concerned about that particular issue, so I am not going into the subject here.)

Now, according to my research, the Liquor Control Board of Ontario does a chemical analysis on every wine sold in that province, and they maintain that most wines tested for pesticides (by which they also mean fungicides and insecticides) fall well below their guidelines, which are even stricter than Canadian Federal guidelines.  Reference

OTHER WINE ADDITIVES

Here is a partial list of additives allowed to be added to wines, without being required to be stated on the label (due to the power of the wine lobby): Genetically modified yeast; yeast nutrients (diamonium phosphate, vitamin B1), milk and milk derivatives; malolactic bacteria; tannins; sugar; corn syrup; stabilizing agents (e.g. gum arabic); enzymes, tartaric acid; malic acid; citric acid; calcium carbonate; fining agents (e.g. egg whites, gelatin, isinglass made from fish bladders); as well as various other additives to make wine taste better.

Calcium carbonate and tartaric, malic or citric acid are used to adjust the pH levels of the wine in order to attain an ideal taste, texture and fragrance. However, using these substances is considered by wine connoisseurs to be a way of cheating on the process of wine making, and is usually done when wine is produced in industrial settings and quantities.

Industrial wineries also seldom use wooden barrels anymore, given the cost and the space they occupy. “Barrel alternatives” involve using chips or shavings of oak and such woods, which are added to the wine fermenting in stainless steel tanks. And to be truthful, most of us cannot tell the difference since the oak taste will still be imbued into the wine, and stainless steel tanks are not necessarily a bad thing; no harm done and they do help to keep the costs of the end product down.

One expert said: “If you’re drinking an under-$20 wine with nice oak character that flavor probably comes from wood in wine, not wine in wood.” And another had this comment: “A tea bag (a permeable bag filled with oak chips) imparts a flavor of oak,” he says, “but not a refined or elegant flavor. It’s not a smooth oak flavor. It’s almost like a soda pop answer to adding oak to your wine.”  Reference

Another common wine additive is a thick juice concentrate (made from Teinturier grapes) which is sold under a variety of names including “Mega Purple” and “Ultra Red”. These additives are designed to correct “color deficiencies” in red wines, making the wine darker than it would naturally be, as well as adding textural elements (making it full-bodied), “popping” the fruit flavor, and creating a uniform taste in cheaper wines. One winery maintained that almost any wine that you buy that costs less than $20 would have used a version of this grape concentrate.

Now, since it is only a fruit concentrate, its addition to a wine is not really a health issue but more an issue of true quality of a wine. That being said, a grape concentrate from non-organic grapes is going to have a higher pesticide count than just the grape juice used to make the wine, so such additives are probably adding more pesticides to any wine that uses it.

From a quality point of view, wine experts are of the opinion that all the wines that use these grape concentrates will have similar flavors, and lose their distinctive characteristics, which are based on the type of grape, the growing region, and fermentation and barreling techniques. All factors that a wine connoisseur treasures.  Reference

A FEW GOOD WINE CHOICES

Pure, true wines can be at a bit of a disadvantage these days, especially if the palate has become used to the new wave of bold red wines (as mine has). I found when I tried a couple of the wines mentioned below that they seemed thinner in texture, with less body, and more subtle in flavor than I was used to. But for a friend of mine, sensitive to chemicals and sulfites, while she also found the wines to be less flavorful initially, said that they tasted very clean, and did not cause the headaches or agitation that she gets from most commercial wines.

I also found that my truly natural red wine did not keep at room temperature for very long, but started to turn vinegary within a couple of weeks. This probably could have been avoided if I kept it in the fridge, but it did indicate to me that the other red wines that I normally drink must contain a higher level of preservatives than this clean, natural wine.

Cutting edge wine companies are doing more than just avoiding pesticides. They may dry farm the grapes, or grow them at higher elevations in order to reduce the potential for fungus or mildew, and thus will require little or no anti-fungal agents to be applied. These wines keep sulfite levels as low as possible, naturally attain an ideal pH level, use secondary fermentation and tighter filtration.

Such labor intensive and expensive processes make for wines that are not only free of impurities, and healthier than other wines, but also create a wine that constitutes food. And from a gourmet perspective, wines that have the true characteristics of the grape, environment and winery, allowing each new wine to be a taste adventure rather than a visit to another fast food restaurant that tastes much like the last one.

Good Wine Options in the U.S.

FitVineWine, while not certified organic, is made from pesticide-free grapes grown at a high altitude, and is made with secondary fermentation, superior filtration and has lower residual sugars. Link

Our Daily Wines are sourced from organic vineyards around California’s Central Valley, which has a consistent dry climate, warm weather and well-drained soils, all key factors in successful organic winegrowing. The type of climate allows the fruit to ripen earlier, reducing the risk for weather-related issues such as mildew and mold. They do not add any sulfites to their wines. Link

Dry Farm Wines “travel the world curating the finest organic & natural wines” which are all dry-farmed and additive-free. They independently lab test every wine so it meets their strict standards of purity, this includes ensuring that the wines are free of mold or mycotoxins. While this is a wine club, one can make a single purchase (they come by the case of mixed varieties of wine), in order to test the waters before committing to a subscription (monthly). This is a rather exclusive wine club given the cost (6 bottles $159 U.S.), but what price good health, right?  Link

Canadian Wine

While I have found Our Daily Red wine here in B.C., the best Canadian option I have found is Summerhill Winery. They produce organic wine, and have received Demeter Biodynamic certification for their Kelowna vineyard (a semi desert valley allowing for less potential mold to contaminate the grapes). Biodynamic growing techniques raise organic to the next level, one which integrates animals, plants, soil and water into a self-regulating ecosystem. Link

“The basic concept of Biodynamic agriculture is that the farm should be viewed as a self-sufficient, integrated whole. A living organism. To create a farm as a closed system, solutions for that farm’s vitality- fertility, soil health, disease and pest control- must arise from the farm itself and not be imported from the outside.

Biodynamic farming includes organic certification prohibitions against the use of synthetic pesticides and fertilizers. But, maintaining that idea of the farm as an integrated whole, the entire farm must be certified (versus a particular crop or field allowed in organic certification). Farmers must devote at least 10% of total acreage to wilderness habitat, for example oak groves, waterways, and meadows.”  Link

And if Biodynamic and organic are not enough, Summerhill actually ages their wines in a true pyramid. The Summerhill Pyramid is a precisely aligned, 4 story high, 3249 ft², 8% replica of the Great Pyramid of Egypt. With regards to the benefits of aging the wine in a pyramid, they have this to say: “We have a twenty year experiment proving the effect of sacred geometry on liquids with a twenty year track record of international gold medals.” Follow this link to check out their story on the pyramid (which you can tour through, if you visit their winery): Link

There are of course many more organic wine options from the US and Canada, not to mention the rest of the wine producing countries, and to ensure you are getting the highest caliber of wine, check the label to make sure that the wine is certified organic, and not just the grapes. Though choosing a wine made with organic grapes, rather than conventional grapes, is certainly your next best option to a truly organic wine.

Wine has served our ancestors well since the dawn of history, evidenced by the earliest signs of human settlements appearing to have been built around brewing facilities (either for beer or wine). If you would like to read (much) more about the history of wine, its health attributes, and the story of the Australian “wine doctors”, have a read of this thesis by Dr. P. A. Norrie. Link

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Our circulatory system is based on arteries that carry blood away from the heart, and veins which return the blood to the heart. Veins are like arteries but, because they move the blood under less pressure, they are weaker than arteries. Capillaries are the little vessels that link the veins and arteries, and when the capillaries pop under excess pressure we develop “spider veins”.

Symptoms of Varicose Veins                                                                                           Normally we have “venous valves” that in part prevent blood from pooling. If these valves become damaged the blood cannot circulate well, pressure builds-up, and water gets into the tissues, leading to edema. Eventually the veins grow inflamed, bulge out, and symptoms appear. By the time the veins are weakened and the blood vessels have swollen, the legs begin to ache and feel heavy and tired. As the lack of circulation affects the surface tissue surrounding the affected veins, the skin becomes thinner. At this point the area can become itchy and discolored, and eventually lead to ulcers forming on the skin. Hemorrhoids are also caused by the same mechanisms.

If action is taken soon after we observe the symptoms of varicose veins – swollen and achy legs, the surface blue lines of elevated and swollen veins, and the red of spider lines – these symptoms can be reversed, and further degeneration can be prevented. Of course, like with most ailments, as the condition worsens it is more difficult to treat naturally.  Only in the most severe conditions should one consider surgical stripping of the veins, since removing varicose veins surgically simply adds further burden to a circulatory system that is already overloaded.

Causes of Varicose Veins                                                                                               Standing for long periods increases pressure on the veins by almost ten times more than normal. So, jobs requiring long periods of standing put individuals at the greatest risk of getting varicose veins.  Sitting for long periods also increases pressure (the reason why deep vein thrombosis is linked to long airplane flights), and crossing the legs for long periods can also further worsen circulation. Other risk factors for increasing the pressure of the circulatory system and leading to varicose conditions include straining from constipation, obesity, and pregnancy. And simply aging makes us more predisposed to this problem since we lose muscle mass and all tissue becomes weakened.

Inflammation                                                                                                                    Superficial varicose veins, while visually unappealing, are of no harm if they are near the surface. When varicose veins become a serious problem is when the obstructions and defects in the valve affect the deeper veins in the leg. At this point they are linked to pulmonary embolism, myocardial infarction, blood clots and deep leg thrombosis, and increase the potential for stroke if one of the clots detaches and travels through the body.

Fibrin and Enzymes                                                                                                         When we see the type of varicose vein that becomes thick and bumpy what we are seeing is “fibrin” deposits. Fibrin is a protein involved in clotting function in the blood. Some people do not break down fibrin well and they are more prone to this type of varicose problem. It is this decreased fibrinolytic activity that leads to the dangerous components of varicose veins mentioned above.

One of the most proven substances for breaking down and removing fibrin deposits from the veins is bromelain, a protein digesting enzyme derived from pineapples. All protein digesting enzymes (called “proteolytic” enzymes) have this ability, including pancreatin (derived from pigs) and serratia peptidase (derived from plant-based enzymes). These protein digesting enzymes also dramatically reduce inflammation throughout the body protecting us against all inflammatory based diseases.

Because the first job of these enzymes, as their name implies, is to digest protein, we need to take them on an empty stomach (or at least in the absence of protein) for them to perform their secondary functions of cleaning dead matter and debris out of the arteries and veins. These enzymes can also improve circulation throughout the body by helping to clean out the arteries.

When a vein has become varicosed it can no longer produce “plasminogen activator” which is what the body used to break down fibrin deposits. Proteolytic enzymes will work like plasminogen activator on the vein, helping to keep fibrin from building up, and wearing away existing deposits.  Certain foods will also serve this function and should be included liberally into the diet. These are cayenne, garlic, ginger, and members of the onion family.

Vein Elasticity

Loss of tissue elasticity is one of the key underlying causes of varicose veins. As we’ve seen, the increased pressure that we put on the circulatory system through modern living (standing and sitting too much, constipation, obesity, etc) can cause so much internal pressure on the veins that they expand and essentially break. But if we can strengthen the veins, they will have more elasticity along with the flexibility to expand under the increased pressure without breaking.

Silica

Perhaps the most important nutrient for maintaining the strength and flexibility of the skin, ligaments, tendons and bones is the trace mineral silica. Before it was commonly available, silica was often touted as the “beauty secret of the stars” since it strengthens hair, teeth and nails, and prevents wrinkles by keeping the skin elastic. Connective tissues in the body are made up of collagen, elastin, mucopolysaccharides and glucosaminoglycanes, all of which require silica to function, especially collagen which is really the “glue” that holds everything together. Silica can even be used topically in creams to strengthen collagen.

The richest source of silica is Bamboo extract, containing 70% silica, and being ten times more potent than the next best plant source, the herb horsetail. In this case one capsule of Bamboo Silica is equal to 7 capsules of horsetail extract, though the herb horsetail may be added to the diet in the form of tea to further provide strengthening silica to the veins and elsewhere.   Bamboo Silica

Topical Treatments                                                                                                          Horsechestnut is the favored European remedy for varicose veins and is used both internally and externally. It firms up and tones the weak veins and is available as cream and salve for external support to the healing process. Topical application of solutions of Witch Hazel morning and night will shrink and soothe inflamed veins. Other substances to look for when purchasing a topical treatment for varicose veins are arnica, comfrey, gotu kola, grape seed extract, pine bark extract, and/or rutin.

Increasing Circulation

Dry brushing is a favorite beauty technique in both Europe and Asia. A natural bristle brush is used to brush all the skin towards the heart, and greatly increases circulation through the body as well as sloughing off dead skin cells allowing the body to detoxify more efficiently. This can be done either before or after bathing.

Ending your bathing with a 10 second cold water rinse of the legs, both front and back, will increase circulation to the area and soothe and constrict the circulation to the inflammation on the surface of the legs. Also good for improving circulation is alternating hot and cold rinses or foot baths.

All forms of massage (including just a foot massage) and bodywork modalities, including acupuncture and shiatsu (acupuncture without needles), will be very supportive of circulation in the body.

Diet and Nutrition

Diet can make a big difference in the prevention and reversal of varicose veins because it can influence circulation so much. As well, a diet high in flavonoids can strengthen the veins throughout the body.

Let’s start with fiber. It has been observed that varicose veins and hemorrhoids are not common in parts of the world where high fiber diets are the norm. Since straining during bowel movements increases pressure on the veins around the anus, and since these veins also run through the legs, constipation not only leads to hemorrhoids but also inhibits the return of the blood from the legs to the heart, increasing the potential of varicose veins as well.

Fiber-rich foods prevent constipation (along with probiotics), whereas refined foods (those with the fiber removed, such as white flour) worsen this condition. Whole fruits, grains, legumes, nuts, seeds and vegetables are all rich in fiber. Flax seeds are especially helpful for those with constipation since they absorb water and soften the stools (like all fiber) keeping the feces soft and easy to move. By grinding them freshly (every three days) and using them liberally in foods we gain the benefits of both the fiber and the oil (rich in anti-inflammatory omega-3 fatty acids). Other helpful fibers include psyllium husk and oat and wheat bran.

Nutritional Support

Speaking of Omega 3’s, it is important to be aware that good fats, like those found in fish and flax oil, help keep the blood free flowing, while bad fats thicken and slow the blood. These bad fats include deep fried foods, excessive saturated fats from meats and trans-fatty acid containing foods, found mostly in hydrogenated oils used in margarine and shortening.

Now, if we eat a meal high in saturated fats (like a burger and milkshake) our blood slows and thickens dramatically, but with as little as 500mg of vitamin C the blood will quickly return to a normal viscosity. Since vitamin C is required for the production of collagen in the body, and collagen offers elasticity to all tissues including the veins, it would be of great advantage to consume vitamin C-rich foods and regularly take vitamin C as a supplement. Vitamin C along with L-lysine is even more effective at building collagen than vitamin C alone, and of course one can also ingest collagen as a supplement or by regular intake of bone broth.

In nature vitamin C occurs with bioflavonoids, usually found in the skin or peel of fruit (especially citrus fruits). Bioflavonoids, even more so than vitamin C, contribute powerfully to the strengthening of veins and capillaries. The richest sources of bioflavonoids include berries (particularly good are cherries, blackberries and blueberries), grapes (ideally also chewing the seeds) and the skins of citrus fruits.  Be sure that you buy organic, since these fruits, and especially the peel of citrus fruits, often contain high amounts of pesticides otherwise. Bioflavonoids can be found in supplement form alone, or combined with vitamin C. The best flavonoids to use for this purpose are Diosmin (from Spanish oranges) and pine bark extract (Pycnogenol), followed by grapeseed extract, hesperidin, and rutin.

Vitamin E is another nutrient that is important for circulation. As well as preventing platelet clumping and keeping the blood flowing freely, vitamin E both dilates and oxygenates the blood, and can help prevent blood clots from forming.

Why a Healthy Liver is Important

One of the commonly overlooked causes of this condition is liver congestion, which will show up on your face when it is severe. When the vertical lines between the eyebrows become pronounced and constant you will know that your liver needs some care (this is based on Oriental facial diagnosis). Think of your veins as a hose with the pressure backing up because the liver cannot process the blood fast enough (doing its job removing toxins). When the pressure builds up, the weak spots in the hose are going to balloon outwards; these weak spots become our varicose veins.

Using herbs that cleanse and support the liver can reverse this pressure after about a month or so. Goods herbs for this purpose include milk thistle, burdock, and dandelion root, all of which can be used as capsules, tinctures, or tea.

Physical Therapies

Exercising the legs by biking, running, swimming and walking, relieves pressure on the venous system by encouraging the blood return to the heart through the contraction of the leg muscles. When running or walking, doing so barefoot on earth or sand is preferable for our purposes. When we stand too long in one spot, sit for too long, or when the weather is too hot, the veins will expand and circulation will slow. To counteract this try to get some walking in, and elevate the legs above the heart at the end of the day, to alleviate some of this pressure.

Elevation

Elevating the legs daily for at least 15 to 20 minutes takes the pressure off the return of blood to the heart and allows the veins to relax and return to their normal shape. Other forms of inversion also use gravity to help clear this stagnate pooled blood, from yoga head stands to inversion swings that are also used to alleviate back pain. For severe and painful conditions it may help to actually elevate the bottom of the bed about 8 to 10 inches.

For severe conditions it may be appropriate to use support hose (elastic compression stockings) but seek medical advice since the compression must be supportive without restricting blood flow.

As we have seen on our journey through the natural approach to varicose veins, there is much that we can do physically to counteract the problems of modern living that are linked to this problem. And there are many dietary and supplemental approaches that can further prevent and repair the damage to our veins.

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TURMERIC                                                                                                          

Whether used as a food or a supplement, turmeric has a solid scientific base of evidence showing it to have widespread benefits for health and longevity. In fact, it has so many healing properties that there are currently over 6,000 peer-reviewed studies published proving the benefits of turmeric, and the turmeric-derived compound, curcumin.

While there are many scientific studies proving the effectiveness of curcumin, some studies have indicated that long-term use can increase free radical damage. This may occur because curcumin is one isolated fraction of the plant, and is missing its naturally occurring co-factors. For that reason, NutriStart uses a turmeric extract that is standardized to contain 95% “curcuminoids”, and while the amount of isolated curcumin may seem low, the other curcuminoids also have medicinal properties, making this a highly effective product, proven to be so in clinical studies.

BENEFITS OF TURMERIC EXTRACTS

– Powerful antioxidant properties.

– Anti-inflammatory; more effective than both aspirin and ibuprofen.

-Anti-cancer agent; most effective at killing bowel, breast, skin, and stomach cancer cells.

-Antidepressant; shown to be as effective as Prozac for mild depression.

-Reduces symptoms of both Osteoarthritis and Rheumatoid Arthritis.

-Helps prevent diabetes; improves insulin sensitivity more effectively than Metformin.

-Treats inflammatory bowel diseases, including IBS, Crohn’s, and ulcerative colitis.

-Pain Relief; activates the opioid system which body uses to relieve all kinds of pain.

-Protects against radiation from the environment and from radiation therapy.

A CLOSER LOOK AT THE SCIENCE

Anti-Inflammatory

One of the foremost benefits of turmeric, and one than may in fact be responsible for many of its other health protective functions, is its ability to dramatically reduce inflammation. Studies have shown that curcumin is a more powerful, and much safer, anti-inflammatory than both aspirin and ibuprofen.   (Curr Pharm Des. 2016 Oct 6. “Curcumin: An effective inhibitor of interleukin-6.” Ghandadi M, Sahebkar A.) Read the study here

Antidepressant

A recent study compared patients treated with curcumin against those treated with fluoxetine (Prozac). They discovered curcumin was as effective as Prozac in managing depression.

According to the authors, “This study provides first clinical evidence that curcumin may be used as an effective and safe therapy for treatment in patients with Mild Depression.”   (Sanmukhani J, et al. “Efficacy and Safety of Curcumin in Major Depressive Disorder: A Randomized Controlled Trial.”  Phytother Res 2013)  Read the study here.

Arthritis

A study was done with 45 volunteers who had rheumatoid arthritis, in order to compare the benefits of curcumin to an arthritis drug (diclofenac sodium), that had dangerous side effects. The group who received curcumin showed significantly better improvement in symptoms than those on the drug and did not experience any adverse side effects. In another study, patients with osteoarthritis showed clear improvements in pain, physical function, and quality of life after taking curcumin.   (Phytother Res. 2012 Nov;26(11):1719-25. “A randomized, pilot study to assess the efficacy and safety of curcumin in patients with active rheumatoid arthritis.” Chandran B1, Goel A.)   (Drug Des Devel Ther. 2016 Sep 20;10:3029-3042. “The spice for joint inflammation: anti-inflammatory role of curcumin in treating osteoarthritis.” Chin KY.)   Read the study here.

Cancer

Laboratory studies on cancer cells have shown that curcumin has strong anticancer effects, both killing cancer cells and prevent more from growing. Turmeric extracts have been shown to be most effective at killing breast cancer, bowel cancer, stomach cancer, and skin cancer cells. (Anticancer Res. 2016 Nov; 36(11):5639-5647. “Molecular Mechanisms of Anti-metastatic Activity of Curcumin.”  Deng YI1, et al.)    Read the study here.

Diabetes

A study done in 2009 discovered that curcumin is about 400 times more potent than Metformin (a diabetes drug) at improving insulin sensitivity, which can help reverse Type 2 Diabetes. And, as well as correcting the causes of diabetes curcumin has been proven to help reverse many of the issues related to insulin resistance, including diabetic neuropathy and retinopathy.   (Biochem Biophys Res Commun. 2009 Oct 16; 388(2):377-82. “Curcumin activates AMPK and suppresses gluconeogenic gene expression in hepatoma cells.” Kim T.)  Read the study here.

Inflammatory Bowel Diseases

IBS, Crohn’s disease, and Ulcerative Colitis, are usually treated with corticosteroids, which might reduce the pain, but in the long run damages the intestinal lining, ultimately worsening the condition. However, many studies done on treating these ailments with turmeric extract have found them to be so effective that many patients were able to stop taking their steroid medications. And, curcumin did not damage the intestinal lining, but actually helped heal the gut and supported the growth of good bacteria.   (Ng SC, et al. “Therapeutic strategies for the management of ulcerative colitis.” Inflamm Bowel Dis 2009; 15(6): 935-50.)   Read the study here.

Pain Control

Studies have shown that curcumin activates the opioid system in diabetic rats. Commonly induced by pharmaceutical drugs, the opioid system is the natural process that the body uses to relieve all kinds of pain. For example, curcumin has been used to treat burn victims, instead of opioid drugs and nonsteroidal anti-inflammatories.    (Cheppudira B, et al. “Curcumin: a novel therapeutic for burn pain and wound healing. Expert Opin Investig Drugs 2013; 22(10): 1295-303.)   Read the study here.

Radiation

Curcumin studies show it reduces DNA damage and tumor formation in rats, and increases survival times in animals exposed to high levels of radiation. Also, in cultured human white blood cells, curcumin has been shown to reduce DNA damage and lipid peroxidation which are both symptoms of radiation damage. This means that, aside from protecting us from radiation in the environment due to the Fukushima meltdown, turmeric extract would be of great benefit for those undergoing radiation therapy for cancer treatment.    (Srinivasan M, et al. “Protective effect of curcumin on gamma-radiation induced DNA damage and lipid peroxidation in cultured human lymphocytes.” Mutat Res. 2006 Dec 10;611(1-2):96-103.)   Read the study here.

CAUTIONS

Occasionally some people have an allergic reaction to turmeric, especially after skin exposure; usually this is experienced as a mild, itchy rash. Turmeric may interfere with anti-coagulants like aspirin, clopidogrel and warfarin. It also can affect medications such as non-steroidal, anti-inflammatory drugs.

LIPOSOMAL CURCUMINOIDS

In humans, both turmeric and the extract curcumin, taken orally, are poorly absorbed and rapidly metabolized and eliminated. Therefore, the potential of curcumin as a therapeutic agent is limited by its poor bioavailability.

There are a few methods used to increase the absorption of turmeric. One is to ensure that the turmeric is cooked or extracted in a fat-medium, since its elements are fat-soluble. Another is to include a black pepper extract (piperine) with turmeric, either in food or supplemental form, which has been shown to increase absorption. But the most absorbable form of turmeric extract is the liposomal form.

This was demonstrated in a rat study where the animals were poisoned with carbon tetrachloride. In this study the curcumin-phospholipid (liposomal) complex significantly protected the liver by restoring the enzyme levels of liver glutathione system, as well as that of other antioxidants, including superoxide dismutase, and catalase.

The liposomal complex provided better protection to rat liver than free curcumin at same doses, and the blood levels of curcumin was also twice as high in the group receiving the liposomal form than in those rats that received just pure curcumin. As well, the liposomal curcumin remained in the bloodstream 1.5 times longer than pure curcumin.   (Int J Pharm. 2007 Feb 7;330(1-2):155-63. Epub 2006 Sep 23. “Curcumin-phospholipid complex: Preparation, therapeutic evaluation and pharmacokinetic study in rats.” Maiti K, et al.)   Read the study here.

RESVERATROL

Resveratrol is considered to be a longevity agent, which helps to prevent a wide range of age-related health issues. Certain antioxidant compounds found in various plants are known as polyphenols, and resveratrol is of that family. Plants that contain resveratrol include blueberries, bilberries, peanuts, rhubarb, pomegranate, grapes, and Japanese Knotweed (Reynoutria japonica).

Resveratrol is used by these plants to protect them from fungus, viruses and ultraviolet radiation, and, in a similar manner, its antioxidant properties will protect us against certain diseases when we ingest it. Japanese Knotweed is the common source for resveratrol products, as it contains much more resveratrol than any other plant.

BENEFITS OF RESVERATROL

• Powerful antioxidant effects, including raising SOD and glutathione levels in the body.
• Protects the endothelial lining of blood vessels.
• Prevents platelet aggregation, reducing the risk of stroke and heart disease.
• Protects against cancer.
• Mimics a calorie restricted diet aiding with weight control.
• Enhances longevity by prolonging the life of cells and reducing telomere fraying.
• Helps to prevent plaque formation in the brain related to Alzheimer’s disease.
• Helps to prevent insulin resistance, a cause of diabetes.
• Increases energy product in the mitochondria, helping to treat Fibromyalgia and Chronic Fatigue Syndrome.

A CLOSER LOOK AT THE SCIENCE

Resveratrol and Longevity

Research has indicated that Resveratrol increases the life span of fish, fruit flies, mice, yeast, and nematode worms, and it is believed that it may have this effect on humans as well. In these studies resveratrol both prevented telomere fraying and increased telomere length (a component of DNA replication), thereby affecting longevity.   (Curr Biol. 2006 Feb 7;16(3):296-300.“Resveratrol prolongs lifespan and retards the onset of age-related markers in a short-lived vertebrate.” Valenzano DR, et al.)  Read the study here.

Calorie Restriction

Resveratrol supplementation can mimic a calorie-restricted diet, offering benefits for both longevity and weight loss. A study published in the journal Nature looked at 3 groups of middle-aged mice. To quote the study: “Here we show that resveratrol shifts the physiology of middle-aged mice on a high-calorie diet towards that of mice on a standard diet and significantly increases their survival. Resveratrol produces changes associated with longer lifespan, including increased insulin sensitivity…These data… point to new approaches for treating obesity-related disorders and diseases of ageing.”   (Nature 444, 337-342 (16 November 2006) Resveratrol improves health and survival of mice on a high-calorie diet.” Joseph A. Baur, et al.)    Read the study here.

Resveratrol and Cancer

Resveratrol is considered to be an anti-cancer agent, helping to prevent the initiation and progression of cancer by inhibiting abnormal cell proliferation. It can also restrict blood flow to tumors and promote the death of unhealthy, cancerous cells. A recent study showed that resveratrol can help to destroy pancreatic cancer cells by reaching to the cell’s mitochondria, and crippling its function.  Read the study here.

Heart Disease

Resveratrol has shown to support heart health through the mechanisms of reducing total cholesterol, LDL cholesterol and triglycerides, raising HDL cholesterol, reducing blood pressure, and preventing plaque formation in the arteries.  It has also been shown to help reduce incidence of stroke.   (Mol Nutr Food Res. 2012 May;56(5):810-21. “Consumption of a grape extract supplement containing resveratrol decreases oxidized LDL and ApoB in patients undergoing primary prevention of cardiovascular disease: a triple-blind, 6-month follow-up, placebo-controlled, randomized trial.” Tomé-Carneiro J, et al.)   Read the study here.

Anti-Inflammatory

Resveratrol serves as an anti-inflammatory by preventing the expression of inflammatory signals in the body. Inflammation is a serious issue for victims of brain or spinal cord damage, as well as for those simply with joint or organ inflammation. Resveratrol can decrease the inflammation response by blocking pathways that allow inflammation to take place.   (FASEB J. 2009 Aug;23(8):2412-24. “Resveratrol attenuates C5a-induced inflammatory responses in vitro and in vivo by inhibiting phospholipase D and sphingosine kinase activities.” Issuree PD, et al.)   Read the study here.

Diabetes

At the University of Texas research was carried out on the effects of resveratrol on diabetes. The 2009 study suggests that resveratrol can help lower blood sugar levels, and help the body maintain better insulin levels in diabetic mice.   (Endocrinology. 2009 Dec;150(12):5326-33. “Central administration of resveratrol improves diet-induced diabetes.” Ramadori G, et al.)   Read the study here.

Alzheimer’s Disease

Recent research from Cornell University, shows that resveratrol has the unique ability to decrease plaque formation in animal brains as they age, highlighting the potential for the same in Alzheimer’s patient.   (Neurochem Int. 2009 Feb;54(2):111-8. “Dietary supplementation with resveratrol reduces plaque pathology in a transgenic model of Alzheimer’s disease.” Karuppagounder SS, et al.)   Read the study here.

Resveratrol Dosage

In studies done by BioMarker Pharmaceuticals, mice demonstrated positive anti-aging gene expression changes when receiving the human equivalent of 20 mg of resveratrol per day (roughly equal to the amount of resveratrol found in 40 glasses of red wine). Studies indicate that there is a wide range of potential dosages, starting as low as 20 mg and ranging up to hundreds of milligrams. Since it is a safe substance that we cannot overdose on, the actual dosage will be a personal choice.

SUPERIOR RESVERATROL ABSORPTION

Resveratrol is a difficult substance to absorb into the body, with most of it being destroyed by stomach acids, and the remainder only circulating for a short period of time. Our product gets around this problem in three ways.

First, being in a liquid form, our resveratrol product can absorb through the mucous membranes in the mouth, essentially being sublingually absorbed. This approach of bypassing the digestive juices can allow more of the active elements to enter the blood stream undamaged by stomach acids, an advantage that it has over capsules.

Secondly, since this product is in a liposomal form, even if you just swallow it, it will pass through the digestive fluids intact and undamaged, again offering far better absorption than pills. Finally, studies have indicated that by simply combining resveratrol with curcumin the absorption of resveratrol will increase by 300%.    (“Combination Effects of Quercetin, Resveratrol and Curcumin on In Vitro Intestinal Absorption.” April 1, 2014; Journal of Restorative Medicine, Volume 3, Number 1, 1 April 2014, pp. 112-120(9): Lund, Kaleb C., et al.)

WHAT DOES LIPOSOMAL MEAN?

Liposomal technology was pioneered for pharmaceutical drugs, and the improved therapeutic value and greatly increased delivery of liposome-encapsulated drugs and nutrients has been consistently validated scientifically. Until recently, liposomes were used exclusively by the drug industry, but now liposomes are beginning to be used for the specific oral delivery of certain dietary and nutritional supplements.

Currently, liposomes are believed to be the most bioavailable oral way to deliver nutrients to the body, and they are especially effective for herbs and nutrients that are poorly absorbed, and/or easily damaged by the digestive system.

Making a liposome starts with liquid micro particles of the material one wishes to use, in this case curcuminoids and resveratrol, which are then inserted into phosphatidylcholine, which is a fat-soluble medium. This essentially creates micro-bubbles (just a few millionths of an inch in diameter), which are capable of entering through the gut lining without being digested, or damaged by harsh stomach acids.

These bubbles then travel through the blood stream and are absorbed as needed by various cells in the body. Because the liposomes are made with similar material as the cells are (phosphatildylcholine is a phospholipid, which is a component of all cell membranes) the nutrients that they carry are easily delivered directly into the cell.

Creating liposomes is an expensive and time consuming process, which is why such products cost more than simple encapsulated drugs or nutrients, and why few companies produce liposomal products. NutriStart’s Liposomal Curcumin/Resveratrol product is manufactured using the proprietary Cold Structure Technology. This means that the product was never exposed to high temperatures or pressure, which could damage delicate nutrients found in these herbs.

The post Liposomal Curcumin/Resveratrol appeared first on NutriStart.

MEET YOUR LIVER

Next to the skin, the liver is the largest organ in your body, and everything ingested by the body (absorbed through the skin, inhaled, or eaten) must be processed by the liver. Over 500 bodily functions are dependent on the liver, including: the creation of bile (for digestion); regulation of blood sugar; filtering the blood; the synthesis and utilization of cholesterol; the production and break down of hormones; and the removal of toxins, both externally-derived and internally-produced. The liver is the workhorse of the body and, in these toxic modern times, has had to work harder than at any time in history.

We cannot live without our liver but a damaged liver can be fairly easily restored. There have been many instances in modern medicine where a mother will donate half of her liver to her child (who has liver malfunction), and both parties will re-grow a fully functioning liver from the half that they each have. Given this ability of the liver to regenerate, it is not surprising that there are many nutrients, nutraceuticals, and herbal extracts that have been scientifically proven to cleanse and/or rebuild damaged livers.

Aside from helping the liver out after too much partying, cleansing and rejuvenating the liver is a necessary treatment for many ailments related to liver malfunction. These include cirrhosis, fatty liver, hepatitis, high cholesterol, hormonal imbalance in both genders, and skin problems (including acne and psoriasis). Supporting the liver is especially important for those who have used drugs, both legal (over-the-counter and prescription) and illegal, and/or alcohol, for long periods of time.

Following is a list of the most important liver-supportive substances, which can be used alone (following label instructions), or combined in liver-support formulas.

HERBS THAT REJUVENATE THE LIVER

Recent scientific experiments with two Traditional Chinese herbs, Astragalus and Schisandra, have revealed a synergistic relationship between them.  Together these two herbal extracts create a powerful liver protecting and rejuvenating effect.  (1)

Astragalus is used in Traditional Chinese Medicine to build resistance to disease and to increase energy and support immunity.  Even before it was adopted by Western herbology, astragalus had been used for centuries by Traditional Chinese Medicine to “tonify the spleen and augment the qi (vital energy)”. It is also traditionally used to tonify the lungs and to treat those with frequent colds. Recent scientific studies, done on animals, have been finding astragalus to be hepatoprotective. One such study showed a clear increase in glutathione, SOD (superoxide dismutase) and total antioxidant levels, after introducing chemical damage to the livers of experimental animals. (2)

Schisandra is used to improve digestion, increase circulation and enhance immune function. Traditional Chinese Medicine uses schisandra to boost physical and mental endurance and encourage detoxification. So powerful is it that schisandra is used in Chinese medicine to treat hepatitis and cirrhosis, as well as to increase bile flow. Schisandra is also used by athletes to increases stamina and physical performance.

Dandelion Root is considered to be nourishing and tonifying in Traditional Chinese Medicine, and is used as a tonic to improve liver function. In Western herbology, dandelion root is used to treat hepatitis and liver congestion because it can stimulate the liver, aiding it in eliminating toxins from the blood. It is also helpful for the gallbladder, spleen, kidneys and pancreas.

Clinical studies on hepoprotective substances are often done on mice that have carbon tetrachloride-induced liver damage, something that mimics chemical damage in humans. The results of one such study “provide scientific evidence to substantiate the traditional use of Taraxacum officinale (dandelion) root in hepatic disorders.”  (3)

Milk Thistle is clinically proven to restore optimal liver function and to protect the liver from toxins. Milk thistle is also an antioxidant that can raise glutathione levels in the body by up to 35%, and can help to reduce inflammation in the liver. It has been clinically used to treat cirrhosis, chemical-induced liver damage, fatty liver, inflammation of the bile ducts, and viral hepatitis. The active ingredient in milk thistle is known as silymarin, and clinical studies are mostly done with milk thistle products standardized to 80% silymarin. Milk thistle is so effective that studies have shown it to dramatically improve the quality of life and reverse the biological markers of liver disease in patients with chronic hepatitis C.  (4)

Turmeric Extract (including the isolate curcumin) has repeatedly proven itself to be hepatoprotective, protecting the liver from chemical damage, toxins and viruses, as well as strengthening liver function. It is a powerful antioxidant that reduces free radicals, serves anti-inflammatory functions and is anti-carcinogenic. In one study turmeric extract provided protection against chronic alcohol-induced liver disease by alleviating oxidative damage.  (5) The best form of turmeric extract is one that contains 95% curcuminoids.

NUTRACEUTICALS THAT PROTECT THE LIVER

Alpha Lipoic Acid is a co-factor in many reactions in our bodies, including energy production. It is an antioxidant that is both fat and water soluble and so can effectively recycle the other antioxidants in the body including vitamin C, vitamin E, COQ10 and glutathione. Most ALA supplements are a mix of the synthetic (S-) and the natural (R+) forms of the nutrient. Studies have shown that the S- form may be of little value and may in fact impede the effectiveness of the R+ form, so when purchasing it is ideal to buy the R+ form.

In one interesting study, mice were fed a diet deficient in methionine and choline to induce non-alcoholic steatohepatitis (NASH), a liver disease that causes fat accumulation, inflammation and fibrosis. The conclusion of the study was that “ALA can be used to prevent the development and progression of non-alcoholic fatty liver disease in patients who have strong risk factors for NASH.”  (6)

Calcium D-glucarate is a naturally occurring substance (found in apples, grapefruit and cruciferous vegetables) that is used by the body to detoxify carcinogens and toxins, allowing the liver to easily process these dangerous chemicals. Calcium D-glucarate inhibits an enzyme called “beta-glucuronidase” that can interfere with the detoxification process of glucuronidation, part of what is known as “Phase II liver detoxification.” According to the Alternative Medicine Review, “elevated beta-glucuronidase activity is associated with an increased risk for various cancers, particularly hormone-dependent cancers such as breast, prostate, and colon cancers. Other potential clinical applications of oral Calcium-D-glucarate include regulation of estrogen metabolism, and as a lipid-lowering agent.”  (7)

N-Acetyl Cysteine is a sulfur-based amino acid that functions as an antioxidant, and is required by the body to raise glutathione levels. NAC prevents the depletion of glutathione when the body is overloaded with heavy metals and toxins. In Europe NAC is approved as a treatment for liver damage caused by acetaminophen (Tylenol) overdose, and it is also used to treat lung conditions and bronchoplumonary diseases. The study listed below shows that not only will NAC protect the liver against drug induced damage but the oral form works better than the intravenous protocol.  (8)

L-Taurine is another sulfur-based amino acid, necessary for functions related to the brain, eyes and, especially, the heart. Taurine is also involved in “Phase II detoxification”, being required for “conjugation” which binds toxic substances and eliminates them through the kidneys and bladder by way of the bile. This detoxification pathway is required to reduce dangerously high hormone levels (including xenoestrogens) in the body. One taurine study observed rats with induced zinc toxicity, a form of heavy metal poisoning. Symptoms of zinc toxicity in rats included loss of body weight, hepatotoxicity, and nephrotoxicity (kidney damage). However, “these toxic effects of zinc were significantly reduced when the rats fed diet with supplement of taurine.”  (9)

VITAMINS AND MINERALS THAT PROTECT THE LIVER

Selenium (I prefer Seleno Excell tm) is required by the body in order to produce glutathione peroxidase, the internally-produced antioxidant necessary for the removal of free radicals and toxins. The liver requires selenium to produce enzymes necessary for Phase II detoxification, whereby toxins are bound to substances that escort them out of the body via the kidneys.

Selenium also plays a pivotal role in the restoration of immune functions. Population studies have demonstrated an inverse association between selenium levels and cancer incidence, as well as viral infections. One study was designed to evaluate the concentration of selenium in the blood of patients suffering from hepatitis B and C. The conclusion of the study was that “serum selenium concentration of hepatitis B and C patients is less than serum selenium concentration of healthy individuals. However, serum selenium decline is relative to severity of disease. Based on findings of this study, it is proposed that selenium should be supplemented in such patients in order to get better treatment response.”  (10)

VITAMIN D (Reprinted from Newsletter #11)

A build up of extra fat on the liver that isn’t caused by alcohol abuse is known as Nonalcoholic Fatty Liver Disease (NAFLD). NAFLD has become the most common form of chronic liver disease in Western countries, and with rates as high as 30%, its prevalence exceeds that of viral hepatitis and alcoholic liver disease. Unfortunately, NAFLD is often a disease that shows no obvious symptoms but, if left undiagnosed, this condition can lead to further complications, including inflamed liver, and cirrhosis. Currently, there is no approved treatment for NAFLD except for a recommendation to follow a healthy diet and exercise regularly.

NAFLD is closely linked to metabolic syndrome (insulin resistance), which is in turn linked to obesity and sedentary lifestyle. Also linked to these three conditions is vitamin D deficiency, so researchers have been looking for a potentially causative relationship between vitamin D deficiency and NAFLD: and they appear to have found it. One study from last year concluded that: “Vitamin D deficiency is commonly associated with NAFLD and has even been correlated with disease severity. The metabolic, anti-inflammatory and anti-fibrotic properties of vitamin D provide plausible mechanisms by which vitamin D may impact on the various steps of disease progression and severity. Cumulatively, this would suggest that vitamin D replacement might be effective in the treatment of NAFLD.”  (11)

LIPOTROPIC VITAMINS

Choline Bitartrate is a member of the family of B-vitamins. It is found in common foods (especially high in egg yolks), and is required for the production of the neurotransmitter acetylcholine (necessary for learning and memory), and is required to maintain the integrity of cell membranes. Since choline is required to metabolise fat, a deficiency in choline can allow fat to become trapped in the liver, blocking the functions of the liver.

Animals fed a choline-deficient diet will develop kidney and liver disorders, and humans who have a diet deficient in choline develop liver dysfunction and fatty build up on the liver. Knowing that choline is essential for proper liver function, it is used therapeutically in Germany to treat alcohol-induced fatty liver, hepatitis, cirrhosis, and drug-induced liver damage. (12) Studies done at The Feinberg School of Medicine at Northwestern University have shown that fatty liver can be prevented with the addition of choline.  (13)

Inositol, another member of the B vitamin family, works together with choline to maintain cell integrity and works, like choline, as a “lipotropic” which moves fat from the liver. Keeping fatty deposits off of the liver is critical because fat and bile build up on and in the liver is linked to many liver problems including the development of cirrhosis. Inositol is used therapeutically to treat depression, diabetes and liver disorders, and is necessary for healthy functioning of the brain, muscles and nerves. (14) It should be noted that drinking more than two cups of coffee per day can deplete the body of inositol.

L-Methionine is a sulfur-based, essential amino acid, required for the body to manufacture choline. Like choline and inositol, it also assists in the digestion of fats, helping to prevent fat build up in the arteries and on the liver. Also like choline and inositol, methionine is a “methyl donor” (as are B-12 and folic acid). Methyl donors provide methyl molecules to other molecules involved in maintaining cell membrane components and producing neurotransmitters. They are also required for energy metabolism, nerve functions, and a healthy immune system.

Methionine serves as an antioxidant in the body, helping to prevent glutathione depletion if the body is overly toxic. It especially protects the liver from damage from toxins, aiding in detoxifying chemicals and heavy metals, and protects against radiation damage. It also promotes the excretion of excessive and/or synthetic estrogens from the body.  Research has indicated that in rats and mice, diets deficient in the methyl groups (choline, methionine, betaine, folate) produced fatty liver and that long-term administration of diets deficient in choline and methionine also caused liver cancer.  (15)

An easy way to get all three of these lipotropic vitamins – choline, inositol, and methionine – is to consume lecithin in the granular or powdered form – at least 1 tablespoon a day. Lecithin capsules are a waste of time, unless you take about 9 per day, but the concentrated form of lecithin known as phosphatidylcholine is effective in capsule form (at 3 per day).

DIETARY ASPECTS      

You can work with these nutrients and herbs to make them more effective at detoxifying and rejuvenating your liver. For the period of time that you are rejuvenating your liver, make every attempt to avoid vices (coffee, tobacco, alcohol, drugs of any kind) and to eat a healthful diet. Try to avoid deep fried foods, fatty foods, excessive animal protein, excess sodium, refined carbohydrates such as flours and sugars, and processed foods containing chemical preservatives, coloring agents and artificial flavors.

Make a point of eating whole fruits and vegetables, especially apples, grapefruit and cooked cruciferous vegetables (kale, broccoli, cabbage, cauliflower, Brussels sprouts), eat whole grains, or yams and sweet potatoes, for carbohydrates, and use vegetable-based, or lean animal proteins. Whey protein is especially helpful, since it raises levels of the antioxidant glutathione in the body. For those who might find this difficult, take the approach of eating well during the week and allowing more indiscretions on the weekends. The substances I have discussed will still work to cleanse and rejuvenate your liver even if your diet is not impeccable, but they will work better if you work with them.

CONCLUSION      

All the substances mentioned can be purchased singly or in formulas that combine many of them. In my experience helping those with severe liver damage, the best approach is to rotate the herbs used so as not to acclimatize to them. So, while the nutrients (including lecithin) can be taken ongoing (skipping weekends), essentially for as long as you like, the herbs should be alternated. For example, you might take milk thistle, or a milk thistle-based formula, for one month, then, the following month take turmeric, or a turmeric-based formula; use dandelion thereafter, and then rotate back to milk thistle.

I have seen this approach work miracles on rebuilding damaged livers. In fact, a cousin of mine had a liver so badly damaged from a virus (picked up from a tropical bird that he purchased as a pet for his kids), that he could no longer get life insurance. After 6 months on a rotating program, based on the liver regenerating herbs, he once again had normal liver function. As you can see from the material covered here, even cirrhosis and hepatitis can be effectively treated with these substances, so be sure to share this information with anyone you know who has any serious liver condition.

FOOTNOTES

1. 2009 Sep;16(9):805-13. Epub 2009 Apr 2, “Synergistic hepatoprotective effect of Schisandrae lignans with Astragalus polysaccharides on chronic liver injury in rats”, Yan F, et al. http://www.ncbi.nlm.nih.gov/pubmed?term=synergistic%20hepatroprotective%20effct%20of%20schisandrae
2. Fish Physiol Biochem. 2012 Jun;38(3):871-81. Epub 2011 Nov 17, “In vitro and in vivo hepatoprotective and antioxidant effects of Astragalus polysaccharides against carbon tetrachloride-induced hepatocyte damage in common carp (Cyprinus carpio).” Jia R, et al. http://www.ncbi.nlm.nih.gov/pubmed/22089693
3. 2010 Aug 9;130(3):569-77. Epub 2010 Jun 2; “Antifibrotic activity of Taraxacum officinale root in carbon tetrachloride-induced liver damage in mice.” Domitrović R, et al. http://www.ncbi.nlm.nih.gov/pubmed/20561925
4. J Res Med Sci. 2011 Mar;16(3):287-90. “Effects of silybum marianum on patients with chronic hepatitis C.” Kalantari H, et al.) http://www.ncbi.nlm.nih.gov/pubmed/22091246
5. 2012 Apr 15;19(6):545-50. Epub 2012 Mar 23; “Curcumin prevents chronic alcohol-induced liver disease involving decreasing ROS generation and enhancing antioxidative capacity.” Rong S, Zhao Y, et al. http://www.ncbi.nlm.nih.gov/pubmed/22445643
6. Life Sci. 2012 Jan 30;90(5-6):200-5. Epub 2011 Dec 1; “Alpha-lipoic acid attenuates methionine choline deficient diet-induced steatohepatitis in C57BL/6 mice.” Min AK, et al. http://www.ncbi.nlm.nih.gov/pubmed/22154902
7. Altern Med Rev. 2002 Aug;7(4):336-9; Calcium-D-glucarate. http://www.ncbi.nlm.nih.gov/pubmed/12197785
8. J Pharmacol Exp Ther. 2012 Aug;342(2):529-40. Epub 2012 May 16. “An analysis of N-acetylcysteine treatment for acetaminophen overdose using a systems model of drug-induced liver injury.” Woodhead JL, et al. http://www.ncbi.nlm.nih.gov/pubmed/22593093
9. J Food Sci. 2011 May;76(4):T90-8. doi: 10.1111/j.1750-3841.2011.02110.x. Epub 2011 Apr 5; “Dietary taurine reduces zinc-induced toxicity in male Wistar rats.” Yeh YH, et al. http://www.ncbi.nlm.nih.gov/pubmed/22417375
10. Saudi J Gastroenterol. 2012 Mar-Apr;18(2):106-10; “The possible role of selenium concentration in hepatitis B and C patients.” Khan MS, et al. http://www.ncbi.nlm.nih.gov/pubmed/22421715
11. World J Gastroenterol. 2015 Feb 14; 21(6): 1718–1727. “Vitamin D: A new player in non-alcoholic fatty liver disease?” Myrto Eliades and Elias Spyrou. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4323447/
12. Lieber CS & Rubin E, Alcoholic fatty liver, N. Engl J Med 280, 705-708, 1969
13. http://www.feinberg.northwestern.edu/news/2002/2002H-May/choline.html
14. http://www.downtownhouston.com/self_improvement/health/fatty_liver_syndrome.php
15. Annu Rev Nutr. 2008;28:273-93; “Methionine metabolism and liver disease.” Mato JM, et al. http://www.ncbi.nlm.nih.gov/pubmed/18331185

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GREEN BULBS

These so called “green” bulbs save energy; that is their claim to fame and their one advantage. However, for those of us in the temperate to cold zones, the energy saved from the light bulb will have to be replaced with an identical thermal unit of energy, acquired from conventional heating sources. So, the green light bulb is really only of value, from an energy perspective, in warm and hot areas, and in the summer for the rest of us. However, even this slight energy advantage is outweighed by the dangers that these bulbs pose.

There are three serious problems with CFB:

• They put out high levels of ultraviolet radiation, enough to damage the skin if you sit too close to them, unless they are “shielded” – which appears as a cover over the familiar spiral shape.

• These bulbs also emit huge amounts of EMFs, which tend to have the strongest negative effect on people already ill: those with compromised immune systems, neurological disorders, or electro-magnetic sensitivities.

• Finally, to add insult to injury, if these green bulbs break, they release toxic amounts of mercury, and one needs to follow hazardous material clean-up protocols.

Mercury is not very green is it? Yet someone decided for you that saving energy outweighs dumping more mercury into the environment, because ultimately a lot of them are going to break and not be properly cleaned up, and many are headed for the landfill. They decided this, and then they mandated it, so that incandescent bulbs have been outlawed at the higher-wattage levels, and, supposedly, eventually all incandescent bulbs are to be outlawed – varying somewhat based on where you live.

COMPACT FLUORESCENT BULB CLEAN-UP

Most major retailers that sell CFBs offer free recycling collection for unbroken bulbs. As well, there is a recycle organization in most of the Canadian provinces (and a few US states), that takes these bulbs for recycling, even if they are broken (provided that they are in a sealed plastic bag, or sealed glass container. (www.lightrecycle.ca)

The Maine State Government (providing the most thorough clean-up protocol that I could find) recommends the following clean-up and disposal guidelines:

• Wear disposable gloves, and before clean-up, vent the room, opening at least one window, and stay out of the room for at least 15 minutes after the breakage occurs. Ideally wear a surgical-style disposable face mask while doing the clean-up process; or, at least, breathe as little as possible during this time.

• If you have central forced air heating or an air conditioning system, shut them off during the process.

• When cleaning up a broken bulb on a hard surface, carefully scoop up the glass fragments and powder using stiff paper or cardboard, and place them in a glass jar with a metal lid (such as a canning jar) or in a sealed thick plastic bag. Then use sticky tape, such as duct or packing tape, to pick up any remaining small glass fragments and powder, and put that into the container as well.

• Wipe the area clean with damp paper towels, or disposable wet wipes, and also place them in the glass jar, or plastic bag.

• Do not use a vacuum or broom to clean up the broken bulb on the hard surfaces, as that can cause the mercury powder to become airborne.

• When cleaning up a broken bulb on carpet or rug carefully pick up glass fragments and place them in a glass jar with metal lid, or in a sealed thick plastic bag. Use sticky tape to pick up any remaining small glass fragments and powder.

• When cleaning up carpet or rugs vacuuming may be needed after all visible materials are removed, since the remains cannot be wiped up with damp paper towels. Vacuum the area where the bulb was broken, definitely wearing a mask, and ensuring that there is air flow through the room. Then remove the vacuum bag (or empty and thoroughly wipe the canister), and put the bag or vacuum debris in the glass jar, or sealed plastic bag.

• Immediately place the sealed cleanup materials and broken bulb outside the building until you are ready to dispose of it at a recycling center.

• Wash your hands and any exposed areas after removing gloves and disposing of the jars or plastic bags containing clean-up materials.

• Any future cleaning of carpet or rug should be done while venting the room, both during and after vacuuming. For at least the next few times you vacuum, shut off the central forced-air heating or air conditioning system, and open a window prior to vacuuming. Keep the central heating/air conditioning system shut off and the window open for at least 15 minutes after vacuuming is completed.

Personally, I would suggest using incandescent or LED lights exclusively, whenever and where ever possible.

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COCONUT OIL FOR ALZHEIMER’S

A few years ago, Dr. Mary Newport made a splash in the alternative healing field when she went public with her story about treating her husband’s Alzheimer’s disease with coconut and MCT (medium chain triglyceride) oils. Her husband was in the advanced stages of the disease, and none of the medications were helping him, but she began to see dramatic improvement in his condition, after feeding him 4 tablespoons of coconut oil per day.

“Before the coconut oil, he could not tie his shoes. His weird slow gait… That improved. He walked normally and he was able to start running again. He was able to start reading again, his conversation improved dramatically and then over several months we saw improvements in his memory.”     (Video)

Her theory, and the current accepted belief, as to why coconut oil worked, has to do with “ketones.” Ketones are produced when the body converts fat into energy. Usually, the main source of energy for the brain is glucose, but with Alzheimer’s disease the brain has difficulty metabolizing glucose.

The body converts carbs and sugars into glucose, and fat into ketones: the only two forms of energy that are produced from foods. The theory here is that the ketones offer an alternative fuel source to the brain of the Alzheimer’s patient, which it is able to use instead of glucose. And, even though glucose is the primary fuel of the brain, research suggests that ketones may do far more than glucose, since they appear to actually repair neurons, and nerve function, in the brain, clearly something of value for those with Alzheimer’s.  (Study)

One main cause of brain problems is insulin resistance, which accompanies metabolic syndrome, and diabetes. In fact, it is currently believed that all of those with diabetes are at high risk for developing Alzheimer’s disease.  (Study)

When the brain becomes insulin resistant, due to aging, or the aforementioned diseases, it no longer can use glucose efficiently to feed its energy requirements. But, the body is already prepared with pathways for an alternative fuel: that fuel being ketones.

Coconut oil, specifically the MCT component (about 65% of coconut oil is comprised of MCT’s), produces ketones fast and easily, and this may be the reason that anecdotal information suggests so much benefit to cognitive function and memory, for those using coconut oil therapeutically.

There is at least one scientific study that has confirmed this property of MCT oil. And, in this case, the benefit to cognitive performance was measurable after just one large dose of MCT oil (40ml; just slightly less than 3 tablespoons).This 2004 study gave 20 participants with cognitive impairment, or mild Alzheimer’s, either that amount of MCT oil, or a placebo, and cognitive testing was done 90 minutes later. The conclusion was that: “Higher ketone values were associated with greater improvement in paragraph recall with MCT treatment relative to placebo across all subjects.”

(Mark A Reger, et al. “Effects of beta-hydroxybutyrate on cognition in memory-impaired adults.” Neurobiol Aging. 2004 Mar;25(3):311-4)  (Study)

IS IT MORE THAN KETONES?

So, we see that coconut oil, and MCT oil, help prevent and treat Alzheimer’s disease by offering the brain an alternative fuel to glucose, namely ketones. And definitely, as the study above indicates, since cognitive performance improved within an hour and a half, the ketone fuel theory has a lot of validity.

But, there may be another factor at work here, and, given the subject matter of this series of blogs, that should be apparent by now to anyone that understands the properties of coconut oil: coconut oil is loaded with antifungal agents, and some of those are also found in the MCT oil, that is fractionated out of the coconut oil. These antifungal/antibacterial agents are in the form of fatty acids, and coconut oil contains abundant amounts of these types of fatty acids, including lauric acid, caproic acid, caprylic acid, and capric acid.

Almost half of the fatty acids found in coconut oil are in the form of lauric acid (also found in human breast milk), and upon digestion, coconut oil also produces a monoglyceride called monolaurin. Both these substances are documented to kill bacteria, fungi, and viruses.  (Study)

And, they can kill a wide range of pathogens, from the common Candida Albicans, to the life-threatening Staphylococcus Aureus, which is becoming increasingly virulent and resistant to antibiotics.  (Study)

MCT OIL

Medium chain triglycerides are a type of fatty acid (derived from coconut or palm oil) that is liquid at room temperature, unlike coconut oil which is solid at room temp.  Fatty acids (essential, and otherwise) are made up of short, medium, and long carbon chains, and all three exist in varying degrees in most fats.

MCT oil, while not having the full range of fatty acids found in whole virgin coconut oil, is very easy to digest and absorb, and is especially of value for those with poor digestion, or with malabsorption issues due to IBS, Crohn’s Disease, colitis, or gallbladder removal. And, high quality MCT oil is rich in caprylic acid (though generally low in lauric acid, which is found in whole coconut oil).

We already know that the ketones manufactured in the body from coconut oil will cross the blood- brain barrier, but it is now also known that the caprylic acid from MCT oil also crosses this barrier. Thus carrying the antifungal agent directly to where our new theory of Alzheimer’s disease is rooted: the brain. So, it may be that a good portion of the job that coconut and MCT oil are doing to help reverse this degenerative disease, is due as much to their antifungal properties, as to the ketones that are providing an alternative fuel for the brain.

As a final scientific backup of the idea that coconut oil kills yeast overgrowth, I offer a recent study done on our rodent friends. This study was to determine if adding coconut oil to the diet would reduce levels of candida in the body. Researchers had a control group, receiving their standard diet, and three other groups of mice given 3 different dietary fats: coconut oil; beef tallow; and soybean oil. The group receiving the coconut oil alone, or in combination with beef tallow, reduced the amount of candida in their guts by more than 90%, whereas there was no reduction in the mice given just soybean oil or just beef tallow.

“These findings suggest that adding coconut oil to a patient’s existing diet might control the growth of C. albicans in the gut, and possibly decrease the risk of fungal infections caused by C. albicans,” said Kumamoto, Ph.D., professor of molecular biology and microbiology at Tufts University School of Medicine.  (Study)

And, since I believe candida to be the gateway fungus that allows flourishing of the other pathogenic fungi, and since candida begins its overgrowth in the gut, it is probably a good idea for most of us to use coconut, and/or MCT oil, on a regular basis.

USING COCONUT OIL IN THE DIET

It is worth noting that people tolerate coconut oil differently, and some have to start slowly, and build up to the higher therapeutic levels. Some people can easily digest high amounts of oils, and so will have no problem, while others may have a sluggish gallbladder, or congested liver, and eating too much fat at once can cause them nausea, in which case, they must gradually build up their dose.

My recommendation for those sensitive to high fat intake, is to start with one teaspoon, and gradually add more coconut oil every few days, until they are able to tolerate one tablespoon daily, which is fine as a maintenance dose, or work up to 3 tablespoons daily, for therapeutic purposes. It is best to take it with food, to avoid upsetting your stomach: coconut oil goes well in porridge, or hot cereal, or in any warm savory dish (and is also good on popcorn).

MCT oil, which is tasteless, and doesn’t require melting, is easier to use, and can be mixed into coffee (as popularized by www.bulletproofexecutive.com , who also sells a high grade of MCT oil called XTC oil), cereal, smoothies, yogurt, or protein shakes. (As a side note, the famed “Bulletproof Coffee” is a blended mix of coffee, “grass fed” butter, and MCT oil, and, while it has its own benefits, for our purposes, you can just add a tablespoon of MCT oil to any cup of coffee, without affecting the taste.)

This concludes my series of blogs on Alzheimer’s disease and fungus, and I have to say it is a fascinating theory, and, given the prevalence of mold, and fungus, related ailments, it does not come as a real surprise.

Since starting this research I have been taking MCT oil fairly regularly (1 tbsp daily in coffee, or cereal), and I would say that it has definitely improved my memory. And, an elderly friend of mine has been taking quite a bit of MCT oil, and maintains that it is helping his mind to cope with, and process, psychological trauma from his past: so I may have just scratched the surface of the healing potential that coconut, and MCT, oils have.

The post THE REAL CAUSE OF ALZHEIMER’S DISEASE: Part 4 appeared first on NutriStart.

In this blog I will look at the prevalence of molds and fungus in our environment and foods, and how electromagnetic pollution is contributing to the unnatural overgrowth of these pathogens. I will also examine some ways we can avoid exposure, and supplements we can take to reduce the fungal load in our bodies. Given how long this material turned out to be, I will examine why coconut and MCT oil may be so effective at treating and preventing Alzheimer’s disease in Part 4, rather than here in Part 3 as I had originally stated I would do.

Mold and Mycotoxins

Aside from the Alzheimer’s connection, it is well established that molds can severely affect our health, and seriously compromise our immune systems. The term “toxic mold” refers to molds that produce mycotoxins, which are a heat-resistant byproduct of the mold, dangerous to human and animal health. Once these mycotoxins get into the body they can contribute to a wide range of health problems, including asthma and lung problems, cancer, cardiovascular disease, impaired kidney and liver function, impaired immune function, insomnia, sinus conditions, neurological problems, and even death, in some extreme cases.

Mycotoxin contamination affects about 25% of the world wide food and animal feed supply, so if you eat grains, or animal products from grain-fed animals, you are exposed to mycotoxin invasion. Both organic and conventional grains are susceptible to being contaminated with mycotoxins, and cooking does not markedly reduce their concentration.

And it is not just grain products that can be contaminated with mold or mycotoxins. Also commonly contaminated are nuts, seeds and poor quality coffees. This is one reason that some health modalities prefer that nuts and seeds be roasted rather than eaten raw: roasting can kill off mold. (Unfortunately, heat will not destroy mycotoxins, if they have already been formed.) Many vegetables are also susceptible to infection by fungal species, some during growth, and some following harvest. Mold growth has also been found on fermented meat products, including liver pâté, and on some cheeses.

(For more information on the presence of mycotoxins in modern life check out this article from The Bulletproof Executive: (Article) and this one from GreenMedInfo  (Article)

A person’s reaction to mold will depend on their sensitivity, and other existing health conditions, the amount of mold present, length of exposure, and the type of mold or mycotoxin that they are exposed to. Prolonged exposure, such as in the workplace or at home, can be particularly dangerous. And mold spores are a common component of household and workplace dust, worsened in places that have had water damage (flooding, leaks, etc), or just dampness from living near the ocean, along with a lack of air circulation.

EMF’s and Mold

During my research for Health Secrets of the 21^st Century, Volume 2, I discovered a little known fact: mold when exposed to electromagnetic pollution grows unnaturally fast, and becomes more toxic than normal. I have seen this occur in the house of my friend who lives near a bank of cell phone towers. Everything there molds far faster than normal: food (even food stored in the fridge), algae in the fish tank, and mold on plants.

Dr. Dietrich Klinghardt (known as a specialist in mercury detoxification) on his website discusses the discovery that electromagnetic pollution increases the growth of mold. A Swiss scientist compared mold cultures grown in a faraday cage (which blocks all EMF’s), then exposed the same mold to just the ambient electromagnetic pollution found in his laboratory.

When exposed to the electrosmog from the computer, lights, and the nearby cell phone tower, the molds increased their production of bio-toxins by over 600 times, compared to when they were shielded from these frequencies. And, evidently those toxins were not just in higher quantities, but also more potent and dangerous than in their original form.  (Website)

This discovery could be a partial explanation for the rise of antibiotic-resistant “superbugs” that are a growing problem in modern hospitals, since these buildings are loaded with electronic equipment of all types, often including cell phone towers on the roof.

It may also be one explanation for why some people are hypersensitive to electromagnetic pollution. If those people have candida fungus, mold, or other microbial infections in their blood already, such exposure to these fields could amplify and worsen their conditions. And, now that we see how mold in the brain can be linked to Alzheimer’s disease, I have to wonder if all our brain’s exposure to cell phones, and the prevalent electrosmog from wireless, cell phone towers, and smart meters, is not worsening the situation.

What Can You Do About Mold?

If you suspect mold may be a problem in your household there are some safety measures that you can take. Stay on top of cleaning, especially where mold is most likely to thrive, in damp environments (around showers, sinks and tubs). Use a vacuum cleaner with a HEPA filter for your carpets, and use a HEPA air filter in your home. As well, it is helpful to use a dehumidifier to keep the humidity low in rooms prone to mold, such as the basement and bathrooms.

For optimal effectiveness choose an air filter that also is an ionizer, or “negative ion” generator. These machines, as well as filtering the air, also produce “negative ions” which are responsible for positive moods, and can combat depression and seasonal affective disorder (SAD). Negative ions are found in nature when we are by the ocean or in the forests or mountains. For our purposed here, negative ions will purify the air of mold, bacteria and toxins. Studies have shown that ionizers are effective in wiping out harmful airborne bacterial infections even in hospitals.

Certain foods and supplements have the ability to kill fungus, yeast and mold in the body. And a “live blood analysis” (available through Naturopaths) can determine if one is carrying excessive candida, mold, yeast, or microbes. And, even if one just suspects this is the case, due to related symptoms, it is safe to start a slow killing regimen. If you start killing these pathogens too fast, the “die-off” can cause one to feel ill, so ideally this is done with the help of a health professional, or after additional research on your part.

Antifungal Agents

Good antifungal agents include: black walnut extract; cinnamon (1 teaspoon is a serving; or extract capsules); coconut oil; colloidal silver; antifungal enzymes (such as those from Renew Life or Enzymedica); food-grade hydrogen peroxide; garlic (raw, or pills with allicin, not “aged” garlic); goldenseal; grapefruit seed extract; olive leaf extract; oregano oil (liquid or capsules); turmeric (1 tsp of powder in a fat medium, 3 times daily; or extract capsules).

After doing all this research into fungus I have started adding antifungal agents to my daily nutritional regimen. But, because, candida and other bad microbes can adapt to killing agents, it is usually a good idea to rotate between the various antimicrobial substances, either from month-to-month, or on a daily basis. For example, I might have some coconut oil with breakfast, an olive leaf extract pill mid-day, some oregano oil in the evening and some garlic before bed. Or I might use olive leaf 3 or 4 times daily for a month, then oregano oil for the following month, then colloidal silver the month after that.

For cleaning fruits, vegetables, nuts, etc, the best agent is food grade hydrogen peroxide. A solution of about 5 to 10% will foam up in the presence of bad bacteria or mold. Recently I soaked almonds and walnuts in such a solution. The almonds showed no difference but the walnuts foamed a lot, indicating that they were laced with either bacteria or mold. And when the H2O2 is done foaming, it will have killed most of the offensive agent, and the food can be rinsed and safely consumed.

In part 4, the final episode of this series, I will address the use of coconut oil and MCT oil for treating Alzheimer’s disease.

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Probiotic Supplements

There are currently approximately 20 strains of probiotics used singly, or in combination, for therapeutic purposes. Most of them are varieties of bacteria, dominantly Lactobacilli (L.  acidophilus, L. casei, L. reuterii, etc), followed by Bifidobacteria species (primarily B. bifidum, B. breve, and B. longum).

Aside from bacteria forms of probiotics there are two other forms used therapeutically: Saccharomyces boulardii, which is derived from yeast culture, and Bacillus coagulans (also known as Lactobacillus sporogenes), which is a form of spore.

While science, usually making things more complicated than they necessarily need to be, works on rebuilding a patient’s microbiome by doing a fecal transplant, probiotic therapy has by now accumulated a long track record of treating many ailments, simply by swallowing probiotic pills.

Clinical probiotic studies, from various parts of the world, have proven them to be of therapeutic value for: irritable bowel syndrome (Saggioro A, 2004; Fan, YJ et al, 2006); allergic conditions (Saavedra, M., 2007, Abrahamsson TR, 2007); skin health (Thestrup-Pedersen K. 2003); dental health (Meurman JH, et al., 2007); healthy blood pressure (Aihara, K. et al.; 2005); immune functions (Liong, MT, 2007; Trois, L et al.; 2007); liver functions (Bongaerts, G et al.; 2005); pain relief (Gawronska, A et al.,2007); vaginal infections (Uehara, S et al; 2006); reducing inflammation (Tok, D et al, 2007); cardiovascular health (Agerholm-LL et al., 2000; Naruszwicz, M et al.; 2002); and obesity management (Ali, AA et al; 2005).

And that is really just scratching the surface. More and more ailments are being linked to an imbalance in our microbiome, and understanding the relationship between good health and healthy flora, may be the most important medical discovery since vitamin D got its due.

Lactic Acid

Aside from producing lactic acid, which facilitates the colonization of beneficial bacteria in the gut, probiotics also produce “bacteriocins”, a sort of natural antibiotic that suppresses the growth of putrefactive bacteria. (Wood, BJB ed, 1992)

Probiotics in the gut have three major digestive functions, and usually when we are lacking in good bacteria, digestive disorders are the first symptoms we get. These three functions are: proteolysis (the breaking down of protein from food); lipolysis(the breaking down of fat from food); and the conversion of lactose (milk sugar) into lactic acid.

These digestive functions of probiotics are especially helpful in infant, geriatric and convalescent nutrition, and for those who suffer from lactose intolerance. As well, a lack of these lactic acid producing bacteria in the gut, which results in an increase in putrefactive pathogens, has also been linked to eczema and food allergies, especially in children.

Lactobacillus Sporogenes

In 1949 Prof. O. Nakayama of Yamanashi University in Japan isolated Lactobacillus sporogenes, from green malt. Lactobacillus sporogenes is a lactic-acid producing bacillus, originally isolated and described in 1933, and now more commonly referred to in the scientific community as Bacillus coagulans.

Lactobacillus sporogenes was called such because it is a spore-forming lactic acid bacterium, but this is an outdated name because, although B. coagulans does produce lactic acid, it turned out that it is not a lactic-acid bacterium, as Bacillus species do not belong to the family of lactic acid bacteria. By definition, lactic acid bacteria (Lactobacillus, Bifidobacterium) do not form spores, therefore, the name Lactobacillus sporogenes is technically incorrect, and Bacillus coagulans is a more precise scientific definition.

Nonetheless, the most clinically tested version of this species was named Lactospore, prior to the change in nomenclature, and since this is the trademarked version that Nutristart is marketing, I will generally refer to it as Lactospore. Let’s have a look at why it is such a beneficial probiotic.

Lactospore

Lactospore is stable at room temperature, and resistant to stomach acid, so, when swallowed orally, easily passes through the stomach in its spore form, and upon arrival in the small intestine, germinates and multiplies rapidly. Studies indicate that it takes about 4 hours after oral dosing with Lactospore for the germination to occur, after which it is metabolically active in the intestines, producing lactic acid.

L. sporogenes is considered a semi-resident, indicating it takes up only a temporary residence in the human intestines, after which the spores are excreted slowly, via the feces, for approximately seven days after discontinuation of administration. Even though this microflora is transient, the changes wrought in the intestinal tract by the production of healthy amounts of lactic acid, produces a shift in the environment in support of a complex gastrointestinal flora, encouraging the resident good bacteria, and discouraging detrimental bacteria from colonizing.

Lactospore Clinical Research

Aside from studies done on lactic acid, and the benefits to be derived, there are some studies done specifically with Lactospore (B. coagulans) for the treatment of specific ailments. Let’s have a look at those studies.

Irritable Bowel Syndrome

This randomized, double-blind, placebo-controlled clinical study involved 44 subjects with IBS, who received either placebo or B. coagulans (L. sporogenes), once a day for 8 weeks. “Preliminary data suggest that the patented B. coagulans probiotic may be a safe and effective option for the relief of abdominal pain and bloating for patients with IBS.” (Hun, L., 2009; “Bacillus coagulans significantly improved abdominal pain and bloating in patients with IBS”. Postgraduate Medicine 121 (2): 119–124)

Immune System Support

A controlled study was conducted to evaluate the effects of the probiotic Bacillus coagulans (L. sporogenes) on the immune system when exposed to adenovirus and influenza in healthy adults. “The use of B. coagulans significantly increased T-cell production of TNF-alpha in response to adenovirus exposure and influenza A exposure, but it did not have a significant effect on the response to other strains of influenza.”  (Baron, M., 2009; “A patented strain of Bacillus coagulans increased immune response to viral challenge.” Postgraduate Medicine 121 (2): 114–118)

Digestive Disorders

“In laboratory animals with bacterial dysbiosis, L. sporogenes supplementation inhibits growth of pathogenic microorganisms and results in renewal of desirable obligate gastrointestinal organisms to normal levels. Reports suggest that supplementation produces a rapid resolution of acute gastrointestinal infection induced by pathogenic bacteria in calves.”  (Smirnov VV, et al. “The effect of the complex probiotic sporolact on the intestinal microbiocenosis of warm-blooded animals.” Mikrobiol Z 1995;57:42-49)

It has been reported that “the efficacy of treatment in patients with bacterial dysbiosis receiving L sporogenes was 20-30 percent higher than traditional probiotics such as Lactobacillus acidophilus of Bifidobacteria.”  (Voichishina LG, et al. “The use of sporulating bacteria in treating patients with dysbacteriosis.” Vrach Delo 1991;12:73-75)

“Seventy percent of individuals suffering from chronic constipation treated with 300-750 million spores per day of L. sporogenes for two to 10 days experienced an amelioration of abdominal distention and a normalization of stools. Reports suggest a benefit in neonatal diarrhea.”  (Dhongade RK, Anjaneyulu R. Maharashtra Medical J 1977; 23:473-474)

“Clinical efficacy of L. sporogenes has been shown in the management of gastrointestinal problems associated with infections or the use of antibiotics. Conditions include diarrheal diseases and constipation, as studied in populations of all ages, including infants (Abstracts, 1968; Chandra, RK et al, 2002; Dhongade, RK et al, 1977). A recent study revealed that prophylaxis with Lactobacillus sporogenes, in combination with FOS, significantly reduced the number of days and duration of events in children with antibiotic induced diarrhea. (La Rosa, M. et al.; 2003)

Cholesterol Regulation

Administration of L sporogenes to rabbits resulted in a 90% inhibition in the rise of serum cholesterol secondary to feeding of high cholesterol diets. (Kumar ORM, Christopher KJ. “Feeding of L. sporogenes to rabbits.” Ind Vet J 1989; 66:896-898)

Oral L. sporogenes supplementation (360 million spores/day) decreased total serum cholesterol from an average of 330 mg/dL to 226 mg/dL in 17 subjects with type II hyperlipidemia over a three-month time interval. HDL (good) cholesterol increased slightly.  (Mohan, J.C. et al. “Short term hypolipedemic effects of oral L. sporogenes therapy in patients with primary dyslipidemias.” Indian Heart J. 1990, 42(5): 361-4)

Canker Sores

The medical definition of canker sores is one, or a cluster of, small pits or ulcers in the cheeks, gums, the inside of the lips, or on the tongue, and the medical term used is Aphthous stomatitis. “Reports suggest efficacy in the treatment of aphthous stomatitis with resolution occurring within two to three days.”  (Sharma JK, et al. “Clinical trial of Sporlac in the treatment of recurrent aphthous ulceration.” Uttar Pradesh State Dent J 1980; 11:7-12)

Vaginitis

“Vaginal administration of L. sporogenes was investigated in non-specific vaginitis. Subjects with Trichomonas or Candida vaginitis were excluded from the study. Complete relief of pruritis (itching) and discharge was reported by 93 percent of subjects. Postmenopausal subjects had a slower response to therapy.”  (Shirodkar NV, et al. “Multi-centre clinical assessment of myconip vaginal tablets in non-specific vaginitis.” Indian Pract 1980; 33:207-210)

Why Does Lactospore Have a Lower Count Than Other Products?

The numbers game is not all it seems. At a certain point in the marketing of probiotics the only way to distinguish a product came to be claiming a higher bacteria count. It began with millions of bacteria in products, and now we have products claiming up to 100 billion active bacteria (and the numbers keep rising).

However, what is not commonly known is that the higher the number the weaker the bacteria, and the weaker the bacteria the more susceptible they are to destruction by stomach acid, then necessitating that the product be enteric coated. Those companies that sell high bacteria count products market their products based on enteric coating, and claim that all probiotics should be enteric coated, or they are worthless.

But, when we consume fermented foods, the probiotics that they contain have to make it through the stomach acid intact, in order to implant in the intestines, and that has never been a problem. When the naturally fermented probiotics are in their original medium they are bound together in chains, and as a result are strong, and resistant to stomach acid.

With commercial probiotics, in order to get a higher count, the probiotic is separated from its growth medium, and then centrifuged apart. This creates a larger number of bacteria, but of a weaker viability. At this point, one needs both enteric coating and a high number of bacteria just to ensure any benefit.

There is no need for LactoSpore® to be enteric coated since this strain easily survives stomach acid, and travels to the gut where it becomes active. And, Lactospore because it is a spore and not a bacterium, does not need to have high numbers in order to be effective. In fact, the 400 Million spores in each capsule of our product are far more than the amount used in most studies that show clinical effectiveness.

Support Your Local Microbiome

Usually when one buys a probiotic supplement, they are consuming a mixture essentially put together by a committee (scientists, researchers, marketers).  They will pick one, two, or a few of the more than 20 strains in common usage, pick a number of bacteria for each, maybe crank it up for marketing purposes, and assume that this one size fits us all.

And this approach works fine, for some people. But, we all have a very specific mix of different flora in our digestive system, and some people find that probiotic products actually disturb their digestive well being, leading to symptoms of gas, bloating, constipation, and/or loose stools. Often that is due to too much bacteria at once, and often due to a mix that doesn’t fit your personal gut profile.

A product like Lactospore simply encourages the thriving of all the good bacteria that is already resident in your digestive system, and discourages the bad bacteria present from thriving. This process of nurturing your particular microbiome, supports it in reestablishing and maintaining the ideal mix of microflora that is unique to you.

Why Is Inulin Included?

Inulin (found naturally in chicory and Jerusalem artichoke), and fructooligosaccharides (FOS), are commonly added to probiotic dietary supplements to serve as prebiotics.  Prebiotics are food materials, such as non-digestible oligosaccharides found in plant foods, and whole grains, which nourish our beneficial bacteria. For that reason, we fill the rest of the capsule with inulin, using a valuable filling agent (instead of an inert compound like rice starch), which further encourages the Lactospore to colonize the intestines.

Lactospore is Free of All Common Allergens

NutriStart Lactospore Microflora is vegan-friendly, contains all Non-GMO ingredients, and is free of all common allergens, including milk, gluten, peanuts, soy, and corn. Lactospore is shelf stable at room temperature, and the spores are resistant to heat, acids, bile and other deleterious chemicals.

Probiotic Therapy

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The Fungal Species Linked to Alzheimer’s Disease

Candida Albicans

This is the most familiar of these nefarious fungi, since most of us with an interest in natural healing are aware of its prevalence as a modern ailment, most often a byproduct of excessive antibiotic use. It is mostly recognized in the medical system as a cause of oral (thrush) and genital infections (vaginitis).

C. albicans is of a species known scientifically as “dimorphic” which means that, while it is commonly referred to as a “yeast” infection, it is an organism that can manifest in a yeast or fungus form. When cultured in a lab, C. albicans grows as a yeast cell, but environmental changes in temperature and pH results in it morphing into a fungal form. And there are those in the Natural healing field who believe this fungal form is a cofactor in cancer growth.

C. albicans is a normal constituent of the gut flora, and is kept in proper constraint when we have a healthy microbiome. But, when our gut flora is disrupted, by a poor diet high in sugars, antibiotic use, and/or mercury fillings, the candida migrates out of the areas where it is controlled and into areas where it can proliferate and cause damage. Candida overgrowth is also common in those who have compromised immune systems. Candida becomes a “super infection” when it becomes resistant to anti-fungal drugs, and then is treated with antibiotics, which in turn leads to antibiotic-resistant strains.

As I mentioned before, given the fact that C. albicans exists within us already, and given how prevalent overgrowth is due to modern living, I personally believe that this is the gateway fungus, the one that opens the door (creates the environment) for the other more obscure species to take root and colonize.

Candida Ortholopsis

There are many forms of candida, and one found in the plant kingdom is C. ortholopsis. Brazil in one of the major producer of tomatoes in the world, and given that the tomato is one of the most consumed food ingredients in the world, it was logical that Brazilian researchers would do research on tomatoes.

When they did, they found tomatoes to be heavily contaminated with C. ortholopsis, which, even though the levels declined as the fruit ripened, still had a considerable amount left on the fruit by the time it was ready to pick. The researchers concluded that more work needed to be done on postharvest fungal disease control, and that it was essential that people efficiently clean tomatoes before consuming them. Considering the appalling state of some mass food production facilities, it may be likely that tomato juice and sauces, and poorly cleaned fresh tomatoes, may be a source of this fungus among us.

Candida Tropicalis

This is a common medical yeast pathogen considered to be more pathogenic than C. albicans. While C. albicans has historically been the major pathogenic yeast species responsible for causing candidiasis in those with compromised immune systems, infections due to C. tropicalis has been increasing dramatically worldwide. Though medical authorities are not sure why this increase has occurred, they do know that its evolved resistance to the common antifungal treatment (fluconazole) may be part of the equation. C. tropicalis is found naturally occurring in seawater, sea sediments, mud flats, marine fish intestine, mangrove plants and marine algae, as well as shrimp, indicating its wide distribution in tropical and subtropical marine environments. It can also be cultured from various fruits and soil.

Cladosporium

This genus of fungi, which includes some of the most common indoor and outdoor molds, is often found on plants (both living and dead). Some of this species are plant pathogens (tomato leaf mould) while others parasitize other fungi (no honor among fungi; but gives us an indication of how fungi can work in tandem). Spores of Cladosporium are dispersed on the wind, and they are often abundant in outdoor air, where they can cause allergies in susceptible people, and, in high amounts they can worsen asthma, and other respiratory diseases.

Indoors, Cladosporium species may grow on surfaces where excessive moisture is present. Not generally considered a serious pathogen to humans, Cladosporium species have been known to cause infections of the skin, toenails, and in the lungs and sinuses.

Malassezia Globosa and Malassezia Restricta

The genus Malassezia comprises a group of superficial dimorphic fungi occurring as normal skin flora on the human body, and on many animals. This particular fungus is found in areas of the body with many sebaceous glands (face, scalp, and upper part of the body) because it requires fat to grow. Since the majority of the brain is comprised of fat (about 60%), we can see it would be an ideal home for this fungus to grow in.

And, being dimorphic (like C. albicans) it can occur as either yeast or fungi, depending on its environment. The Malassezia species of fungus is considered to be the cause of most skin disease in humans, occurring when the yeast phase converts to the mycelia (fungal) phase. This conversion can occur due to: high sebum levels at puberty; excessive sweating; hot weather; application of oils to the skin; malnutrition; administration of systemic steroids; the presence of Cushing’s disease; pregnancy; oral contraceptives; antibiotics; or immunosuppressive drugs. Obviously, a combination of these factors would make the pathogenic conversion to fungus more likely to occur.

It has been known to cause hypo-pigmentation or hyper-pigmentation (loss of pigmentation or darkening of pigmentation) on human skin, and the species M. globosa is the most common cause of dandruff, itchy scalp, and seborrhoeic dermatitis.

Neosartorya Hiratsukae

N. Hiratsukae is a member of the Aspergillus fungus family, though there is not a whole lot of information available on this particular member. Aspergillus spores are omnipresent in the air, but are considered generally benign, and do not cause illness, except in those with allergies, lung diseases, or a weakened immune system. Aspergillus is found in unusually high amounts in air conditioning units, compost, and damp or flood damaged buildings, and has been linked to some plant diseases, and food spoilage (commonly found on starchy foods like bread and potatoes).

Safe species of Aspergillus are used to make citric acid, Sake (rice wine), and the so-called “plant enzymes” that are sold as digestive enzymes in vitamin stores.  But, there are a number of species of Aspergillus that are considered seriously pathogenic, and certainly this one, N. hiratsukae, falls into that camp. It has been found in diseased people occasionally, in different parts of the world. N. hiratsukae has been found in diseased skin, lungs, throat, kidneys, sinuses, and brain, but these were all rare occurrences. On the other hand we don’t find what we aren’t looking for, so we may hear more about this fungus as the medical system expands on these limited findings.

One case is of particular interest here: A 75 yr old Brazilian woman admitted to hospital in 1999. Her symptoms included confusion, memory loss, involuntary movements in the upper right arm, and a walking disorder, combined with a loss of balance, that initially led to a diagnosis of Parkinson’s disease. Eventually they discovered her brain to be infected with N. hiratsukae and, even though she was treated with anti-fungal drugs, she died shortly thereafter.

Phoma

Members of the genus Phoma are found throughout the world with over 2000 species having been identified. They are found in soil and on various plants, and some species are known pathogens to plants and humans. Phoma is a common soil fungus which can attack weak or damaged plants, and is a specific pathogen of cultivated plants, especially beets and sweet potatoes, in which it causes rot.

This fungus causes a condition known as Phoma blight, showing as a fading and withering of the plant leaves, ultimately killing the plant, and potentially spreading to other plants in the vicinity. One species of Phoma causes root rot in alfalfa, and other legumes, in areas with harsh winters, while other strains have been found in cereals, fennel, sorghum, pearl millet, and various types of corn, and are especially common in alfalfa sprouts.

Frequently found indoors, Phoma can contaminate humid surfaces, and can be often seen in painted walls as they deteriorate, producing colored spots, usually pink or purple. One strain (P. fimeti) has been found in bathrooms and washing machines.

Not currently believed to be dangerous to humans, anecdotal evidence has linked P. betae to allergies, asthma, and lung inflammation, in sensitive individuals. As well there is one documented case of Phoma causing inflammation of the cornea of the eye (Keratitis).

Sacharomyces Cerevisiae

S. cerevisiae is a species of yeast that has been with humanity since the dawn of brewing and baking, and is the same yeast used today for those purposes. It is believed to have been originally isolated from the skin of grapes. As well, it is the yeast that is a byproduct of beer making (brewer’s yeast), or cultivated on molasses (the better tasting engevita yeast), and sold as a nutritional yeast, being a rich source of B vitamins. And it is the yeast used to make the new generation of “food-form” vitamins, and for brewing tonics like Floradix and BioStrath.

Up until recently, S. cerevisiae was rarely considered to be a cause of infection or disease in humans. However, since it was found among the mix of fungi in the aforementioned brains of AD patients, I dug around to see what kind of potential it had to be dangerous, and what I found was that it may be a growing problem.

Personally, I eat a lot of engevita yeast, which I have always assumed is good for me, but this research has me questioning that assumption. While those with candida overgrowth (systemic yeast infection) are advised not to consume yeasted products during treatment, it has always been assumed that nutritional yeast was safe because it is inert (not active, as is necessary for making beer, bread or wine). And, in fact, some health advocates believe that eating nutritional yeast actually protects us against candida overgrowth.

So I was surprised to find that there are some instances of this yeast leading to life-threatening “fungemia” (caused by the presence of yeasts in the blood; its symptoms have been described as “flu-like”). This was traced to the use of the probiotic “Sacharomyces boulardii”, commonly sold in vitamin stores.

S. boulardii is the only probiotic that is a form of yeast, rather than bacteria, and is used medically in European hospitals. While it does have a good track record for treating C. difficile-associated diarrhea, as well as traveler’s diarrhea, once it got into the blood stream it became life threatening. The first thing to observe here is that S. boulardii is considered to be genetically identical to S. cerevisiae.

In 2003 researchers found 3 patients with S. cerevisiae infection in an intensive care unit, they had all been treated with an S. boulardii product (Ultralevura by Bristol-Myers Squibb) via a nasogastric tube (from the nose to the stomach), for just over a week of treatment. Further examination of the literature found 26 patients who developed fungemia following probiotic therapy with S. boulardii and the majority of these were receiving enteral feeding (tube to the stomach), or had a central venous catheter (inserted directly into a vein), and all were receiving antimicrobial medications. (Seventeen of the 26 patients did in fact die.)

The infection in these cases seemed to be due to the tubes or catheters becoming contaminated on the outside, occurring when the health practitioners were mixing in the probiotic, so contamination was a direct result of the medical technology being used, and would not generally occur for someone simply swallowing the pills.

Since disease resulting from S. cerevisiae is extremely rare in healthy people, the primary recommendation from this particular research was that “S. cerevisiae probiotics should be carefully reassessed, particularly in immuno-suppressed or critically ill patients.” However, what was also pointed out is that the number of cases S. cerevisiae infection reported has gone up every decade since the 1970’s (4 cases reported during 1970–1980, 10 reported during 1981–1991, and 46 reported during 1992–2004).

All in all, after searching the literature, the researchers found 60 cases of fungemia due to infection by S. cerevisiae, which were linked to a wide variety of clinical symptoms including: pneumonia, emphysema, liver abscess, peritonitis, vaginitis, esophagitis, urinary tract infection, cellulitis (skin infection), unexplained fever, or septic shock. S. cerevisiae has also been associated with Crohn’s disease, and has been found in patients with asthma, ulcerative colitis, and diarrhea.  (Research)

Since we ingest this yeast commonly in breads, alcoholic beverages, and as a nutritional supplement, it behooves us to try and understand where the danger might lay. As observed above, the real danger is when the yeast gets into the blood stream, as was the case with those in the hospital who were infected through contaminated catheters, etc. I consider “leaky gut syndrome” to be a possible explanation for why we may be having more health issues around this yeast.

Since many people now have a porous gut lining, due to candida yeast overgrowth, antibiotic use, GMO foods (“Round-up” residue), and a lack of particular nutrients, we may be having a problem with this yeast that did not occur amongst our ancestors. Leaky gut is essentially an unfiltered portal to the blood stream, and may be an avenue for this yeast to infect susceptible people.  (For more information on the leaky gut and how to fix it, see the blog “How 3 Nutrients Can Heal Most Ailments” (Blog)

Sclerotinia Borealis 

There is not a whole lot of information on this plant pathogen found in Northern Europe, Japan, and North America (in the Northern States and Canada). Sclerotinia borealis is a fungus that often grows on lawn and wheat seedling under the snow in winter, inducing “snow mold disease”, and its spores are disseminated by long, rainy autumns.

This low temperature fungus grows on forage grasses, lawn grasses, and some cereal crop plants, most commonly barley, rye, triticale and wheat. Given the cold environment in which it thrives, it enters the food chain most notably though “winter rye and winter wheat.” However, so far, aside from the AD study that we began with, there has been no link between this fungus and disease states in humans or animals (at least none that I could find).

In Part 3, I will look at the prevalence of molds and fungus in our environment and foods, and examine why coconut and MCT oil may be so effective at treating and preventing AD.

The post THE REAL CAUSE OF ALZHEIMER’S DISEASE: Part 2 appeared first on NutriStart.

As the boomers (including me) age, it is estimated that Alzheimer’s disease (AD) will ultimately affect one in four people. Currently there is considered to be no conventional medical cure for the condition, and even the current theory as to what causes it turns out to be debatable. Recently a friend (thanks Marten) sent me a link to a scientific study that could revolutionize how we look at Alzheimer’s disease, and ultimately how we can go about preventing and treating it.

The Flawed Amyloid Plaque Theory

You may have heard of the term “amyloid plaque”, referred to as an underlying cause of Alzheimer’s disease when it accumulates in the brain. This is the current paradigm for explaining Alzheimer’s disease, which is that “the accumulation of amyloid deposits formed by Aβ peptide may induce intracellular tangles of tau protein that in turn leads to neuronal death”. Amyloid beta (Aβ) peptide refers to a mix of amino acids that are believed to be the main component of the amyloid plaques found in the brains of Alzheimer patients.

The theory is that these “tangles” destroy an essential cell transport system comprised of proteins. In a healthy brain this protein-based transport system is organized in parallel strands which transport nutrients, cell components, and other necessary materials for the brain, along these parallel tracks. The protein called tau keeps the tracks straight, but when tangles form, and the tau collapses so that the tracks are no longer straight, the nutrients and cellular supplies can no longer be delivered to the brain cells, and they eventually die.

However, the amyloid hypothesis is not a solid theory since human clinical trials that lowered Amyloid beta pepetide (the cause of amyloid plaque), or reduced tau tangles, failed to produce any positive results. Also, it has been discovered that many seniors with substantial amounts of amyloid plaque in their central nervous system, still have normal cognitive function. These findings suggest that the main pathological agent in AD is still unidentified.

While the field of modern medicine has no therapy to stop or reverse the symptoms of AD, in the natural healing field there is anecdotal evidence that the combination of coconut oil and MCT oil can indeed reverse AD. I will address the coconut oil approach in a following blog but if you wish to follow up on it now simply google Dr. Mary Newport, as she is most responsible for putting the idea on the map. Her, and others, believe that the coconut oil is working because it feeds the brain ketones instead of glucose. What is to follow is a summary of the new theory as to the cause of AD, and a new theory as to why coconut oil is in fact helping to reverse this condition.

Is Alzheimer’s Disease Caused By Fungus?

A recent study has come out that indicates the possibility that AD is a fungal-related disease, or at the very least that fungal infection is a major risk factor for the disease. This study published in Oct, 2015, demonstrated that “fungi can be detected in brain tissue from different regions of the AD Central Nervous System.” This study was an examination of the brain tissue from 18 subjects who died with fully developed AD, and “100% of the AD patients analyzed thus far by our laboratory present fungal cells and fungal material in brain sections.” In contrast, “no fungal material was observed in brain tissue from ten control individuals…”

As well, fungal molecules (protein and DNA) have been found in the blood serum of AD patients, further supporting this thesis. Moreover, other studies have found high “chitinase” levels in the blood and cerebrospinal fluid of AD patients. Chitin is a component of fungal cell walls, and the presence of chitinase is an indication of the body attempting to eliminate this contaminant.

Further support for the fungal theory comes from the, admittedly small, observation that 2 patients with AD had their symptoms reverse after receiving anti-fungal treatment for other ailments. At that time the assumption was that they had been misdiagnosed.

Remember the Amyloid beta peptide mentioned at the beginning? This particular chain of amino acids has a strong antimicrobial activity, especially against Candida albicans (commonly found in “yeast” infections and thrush). The researchers theorize that the presence of chronic fungal infection in AD patients, causes the body to produce AB peptide in an attempt to fight the infection, but the consistent high levels of AB peptide ultimately leads to amyloid plaque build-up. So, amyloid plaque may just be a symptom of the fungus, with the fungus being the actual underlying cause of AD.

Fungal Hypothesis Explains AD Symptoms

As well, the study concludes that other symptoms of AD are well explained by the fungal hypothesis. For example, it explains the slow progression of the disease (untreated fungal infection gradually grows towards overwhelming the body and brain). And, the presence of inflammatory benchmarks, and symptoms of over-activation of the immune system, found in AD patients, are also indications of fungal infections. The diseased state of the blood vessels found in most patients with AD can also be explained by the presence of fungus.

Given the differences in development, and severity of symptoms, found in AD patients, it can be assumed that the underlying mechanism may vary somewhat from individual to individual. This also can be explained within the fungal hypothesis. Here the researchers theorize that one fungal infection facilitates further colonization by other fungal species, which may move into a different area of the central nervous system. So, different fungal species, growing at different rates, moving into the CNS and interacting in various forms, could account for differences in the evolution of the disease in different people. And indeed their research found a mixture of about 8 different fungal species. At this point I would suggest that the original gateway fungus is probably Candida albicans, as it is a prevalent problem in the modern world due to antibiotic overuse.

The study concludes that it may be that elderly people, who manifest this disease, are more prone to fungal infections, for example because they may have a weakened immune system, and/or a decline in quality of diet and hygiene habits as they age. While they feel that much more research must be done on this subject before coming to a firm conclusion, they also suggest that there are a number of highly effective anti-fungal compounds available that are relatively safe to use. Options include: Diflucan (fluconazole); Vfend (voriconazole); Itraconazole; Noxafil/Posanol (posaconazole).

The safety of such medications may be a subject of debate within the natural healing field, but we do have a number of natural, safe anti-fungal agents available to us, and which I will discuss in a following blog. And those of you already familiar with the benefits of coconut oil, will by now have a pretty good idea of where I am going with the new theory as to why it works on AD.

Which Fungi Were Found in AD Brains?

As mentioned, a number of different fungal species were found in the brain tissue assays of the AD patients, and several species were found in the same region of the brain, but “no single fungal species was present in all four regions of the CNS examined.” This again supports the idea that the problem is due to a mix of fungi, whereas a single strain probably would not lead to this particular disease.

The majority of the species of fungi found in the CNS and brains of the AD patients are known human pathogens, and “some of the species detected, such as Malasezzia spp., Phoma and S. cerevisiae, have been previously identified in AD brains.” (Pisa, D. et al. Different Brain Regions are Infected with Fungi in Alzheimer’s Disease. Sci. Rep. 5, 15015; doi: 10.1038/srep15015 (2015) (Study)

The species detected were: Candida albicans; Candida ortholopsis; Candida tropicalis; Cladosporium; Malassezia globosa;  Malassezia restricta; Neosartorya hiratsukae; Phoma; Sacharomyces cerevisiae; Sclerotinia borealis.

I did a fair bit of research on the species identified, just to see if I could shed a little more light on where they come from, and how we might avoid them. In the next blog will look at the particular features and dangers of each of the fungi found in the brains of those with AD.

In Part 3, I will look at the prevalence of molds and fungus in our environment and foods, and examine why coconut and MCT oil may be so effective at treating and preventing AD.

The post THE REAL CAUSE OF ALZHEIMER’S DISEASE appeared first on NutriStart.

Fermented Foods

Historically, in Europe, different groups produced and consumed a variety of fermented foods, including those made from dairy, grape leaves, herbs, cabbage, and root vegetables. Elsewhere, the Inuit and other native groups fermented fish, and other sea mammals. In Asia, pickled vegetables, like Kimchi, were commonly used, and in Japan, miso, tamari, and tempeh are still popular. In parts of Africa, farm based societies make porridges from soured grains.

Consuming such fermented foods on a regular basis was known to be essential to maintaining good health, and eventually it was scientifically determined that the two elements present in these foods that kept one healthy, were probiotics and lactic acid.

When people unfamiliar with the concept hear the term fermentation, their first thought is of beer or wine, since we are all familiar with that type of ferment. In the case of alcohol, certain yeasts convert the sugars found in juice or malted grains into alcohol. Essentially these yeast consume sugar and excrete alcohol (yes, alcohol is yeast excrement).

When fermenting foods we rely on certain bacteria, rather than yeast, and in the case of food ferments, the bacteria consume sugars and excrete lactic acid. The technical term for this process is “lacto-fermentation”, the name being derived from the presence of Lactobacillus bacteria.

Lactobacillus

Various strains of Lactobacillus bacteria are found naturally occurring on the surface of all plants, and are also common to the gastrointestinal tracts, mouths, and vaginas of humans, and other animals.

This bacteria is named Lactobacillus because the first scientific studies were examining fermented milk products, and this bacteria was very efficient at converting lactose (milk sugar) into lactic acid. However, lacto-fermentation does not necessarily need to involve dairy products, and Lactobacillus can exist in a dairy-free medium.

The most obvious benefit of lacto-fermentation for our ancestors was its function of preserving food. This occurs because lactic acid is a natural preservative that inhibits the growth of harmful bacteria.

Aside from preserving the nutrients in the food, this type of fermentation can also increase the amount of vitamins and minerals present in the food, and increase the digestibility of the foods modified in this way. Eventually other health benefits became obvious, and early physicians in the Near and Middle East would prescribe fermented milks to treat a variety of ailments, including gastrointestinal disorders and tuberculosis. This was the rudimentary beginning of probiotic therapy.

Science and Probiotics

Modern scientific interest in the subject of fermented milks, and their role in health, was triggered by Russian scientist Elie Mechnikov, who developed the theory that aging is caused by toxic bacteria in the gut. From there he determined that lactic acid could prolong life due to it supporting good bacteria, and suppressing bad bacteria. His theory was developed after studying the longevity of people in the Balkan countries, and attributing it to their regular consumption of yogurt.

The scientific respect accorded to Mechnikov was indicated when he was awarded the Nobel Prize in Medicine in 1908, along with Paul Ehrlich, “in recognition of their work on immunity.” Their works are regarded as the foundation of the science of immunology, and in the field of immunology Mechnikov is referred to as the “father of natural immunity.”

Later he wrote “The Prolongation of Life: Optimistic Studies”, in which he espoused the potential life-lengthening properties of lactic acid bacteria, a free version of which is available online.

The hard thing to understand is why, with such recognition of his work in the scientific community, it took until now for science to actively look at the importance of fermented foods, probiotics, and lactic acid, for health and disease prevention?

Mechnikov’s work did inspire Japanese scientist Minoru Shirota who, in the 1930’s, began investigating the causal relationship between bacteria and good intestinal health. His research eventually led to the worldwide marketing of yogurt, kefir, and other fermented milk drinks, and later to the sale of probiotics. But in North America, up until recently, such products were found mostly in health food stores, and while yogurt enjoyed some widespread popularity starting in the 1970’s, it was still considered a novelty item at that time.

Now, the scientific community is finally catching up with Mechnikov, and doing the detailed research to identify the variety of species of bacteria that inhabit our digestive tract, determining which individual functions they serve, and seeing what illnesses respond to a therapeutic use of specific microbes.

Microbiome

The current scientific term for the community of beneficial, pathogenic, and symbiotic microorganisms that share our body is “microbiota”, distinguished from the term “microbiome”, which is used to describe the collective genomes of those microorganisms. However, by the original definitions these terms are largely synonymous, and the term most commonly used now is microbiome. The human microbiome consists of about 100 trillion microbial cells, outnumbering human cells 10 to 1.

We cannot live without our good intestinal bacteria, and the colonization of the gut with microflora begins immediately after birth, ultimately colonized by more than 500 species of bacteria.

The complex ecology of our microbiome is based on the beneficial, indigenous bacteria, which has a symbiotic relationship with us, keeping in check the pathogenic, detrimental bacteria. An optimal balance between these two types of microbial bacteria is required for good health in humans, especially for a well functioning immune system, and for efficient digestion and absorption of nutrients, especially minerals, and for the production of certain nutrients, including B vitamins and vitamin K2.

Disrupting the Microbiome

In modern times, our beneficial microflora are most often compromised by antibiotic therapy. Antibiotics, while being used to kill bad bacteria, have the side effect of also destroying good bacteria, setting up a scenario where the bad bacteria that remain can overwhelm the remaining good bacteria. This imbalance initially leads to a various problems, ranging from inefficient digestion, diarrhea, constipation, and flatulence, to severe gastro-intestinal disorders.

The microbiome can also be disrupted by a poor diet, high in sugar and low in fiber, and lacking in fermented foods. The most common result of this is an overgrowth of candida yeast, unless we compensate by taking probiotic supplements following antibiotic therapy.

Due to modern living, the composition of our intestinal microflora is constantly changing, being influenced by factors such as emotional stress, age, travel to foreign countries, and treatment with medications (immunosuppressive drugs being some of the worst, next to antibiotics) that can also affect bowel function.

Probiotics Affect More Than Just Digestion

Many scientists now believe that the human microbiome has a role in the expression or inhibition of a number of illnesses, including auto-immune conditions, diabetes, fibromyalgia, multiple sclerosis, muscular dystrophy, obesity, rheumatism, and some cancers.  (Round, J. L., et al (2009). “The gut microbiota shapes intestinal immune responses during health and disease“. Nature Reviews: Immunology, 9 (5): 313–323)

And, now that it has also been discovered that some of these microbes can modify the production neurotransmitters, probiotic therapy is being tested to treat neuro-chemical imbalances such as anxiety, bipolar disorder, depression, and schizophrenia.  (Bravo, Javier A., et al. “Ingestion of Lactobacillus strain regulates emotional behavior and central GABA receptor expression in a mouse via the vagus nerve.” Proceedings of the National Academy of Sciences 108.38 (2011): 16050-16055)

There is now sufficient scientific evidence that the lactic acid producing microorganisms, known collectively as probiotics (previously referred to as “acidophilus” when that was the only species available commercially), can be used in supplement form to help restore the natural microbial balance in the gut.

In my next blog I will examine the role of probiotics in supplemental form, and discuss in detail a new form of therapeutic probiotic that Nutristart has just brought to market.

The post Probiotic Therapy appeared first on NutriStart.

Most of the health and beauty benefits of silica are based on it being required by the body for collagen formation. Collagen is our main skin protein, and is the “glue” that holds us together.

Young people have a good amount of silica in their bodies, and they have strong bones and teeth, flexible joints, and healthy, glowing hair and skin. But, as we age, our silica levels decline, and as a result, aging people show a wide range of symptoms linked to the ensuing reduction of collagen in the body. These symptoms include, but are not limited to: arthritic conditions, dental problems, gum disease, hardening of the arteries, osteoporosis, and wrinkled skin.

Let’s have a look at the:

Top Ten Reasons Why You Should Be Supplementing With Silica

1. You Cannot Get Enough Silica From Your Diet

The average daily intake of silica is roughly between 20 mg and 30mg (based on the Framingham study), and the recommended therapeutic dose is 2 to 3 times that amount. Unfortunately, most of the foods that we eat are deficient in silica, since many of our foods have lost minerals due to being over-processed, and have also been grown in soil that is demineralized, due to erosion of topsoil, and use of incomplete chemical fertilizers.

Two of the foods highest in very absorbable silica are beer (which can be a food, if made well), and green beans. Other foods with high silica content include rice, oats, and the herb, nettle. These are followed by fresh produce such as lettuce, asparagus, onion, cucumber, strawberry, leek, cabbage, sunflower seeds, Swiss chard, celery, cauliflower and rhubarb.

But, these foods will only be rich in silica if they are organic: the silica must first be present in the soil before the plant can obtain and store it. Because most foods we consume do not contain sufficient silica, and because it depletes from the body daily, most adults should take a silica supplement on a semi-regular basis.

2. Silica Keeps Skin Healthy and Prevents Wrinkles

Silica supplements are often touted as “the secret of the stars,” due to the ability of silica to prevent wrinkling of the skin, which it does by supporting collagen in the production of connective tissue. Collagen is dependent on silica, as well as adequate amino acids (found in protein) and vitamin C.

By working to help produce collagen, and working with collagen to produce other connective tissue, silica improves hydration and skin elasticity, preventing, and even reversing, dry, rough, wrinkled skin, and generating a more youthful appearance.

And, because silica is taken internally, unlike topical creams, skin improvement occurs over the entire body. This is of value to our immune system because healthy skin is our first line of defense against micro-organisms, preventing the skin from being penetrated by bacteria, fungus, and viruses. And, our skin also protects us against irritants and allergens. Silica will also stimulate rapid healing of skin tissue damaged by burns, or wounds.

3. Silica Protects Bones and Prevents Osteoporosis

Silica is vital to bone growth and density, and works with calcium and magnesium to give bones both hardness and flexibility. Silica increases bone calcium absorption, even in those with osteoporosis due to aging. Animal studies have shown that diets low in silica will result in low bone density, and as we get older, our silica levels decline, and our bones weaken.

This bone-building function of silica is again based on collagen. Silica is required to produce the collagen matrix within bone that calcium is deposited upon. As a result, it is impossible for the body to form bone without silica.  Calcium can make bones harder, but it offers no flexibility to them, which is what silica does. This flexibility is important to prevent breakage when the bones are exposed to a shock (as in a fall). But, if one should fall and break a bone, then silica will speed up the healing of the fracture, more effectively than calcium, and will also reduce scarring at the location of the fracture.

4. Silica Protects the Teeth and Gums

Like bones, teeth are part of the skeletal structure, and since silica is part of bone building it will also be required to maintain healthy teeth. But, in the case of teeth, silica also helps to generate new enamel, working to prevent cavities and preserve the teeth. And, since silica works with collagen, and collagen is required for healthy gums, silica also helps to prevent bleeding gums, and gum recession. Gum problems can contribute to loosening of the teeth, and tooth loss.

5. Silica Supports Joint Health and Prevents Arthritis

Mucopolysaccharides are natural substances produced by the body that work with collagen as a tissue connector. All connective and elastic tissues, including collagen, elastin, and mucopolysaccharides, are rich in silica when in their healthy state. But as levels of silica decline with age, these tissues degenerate correspondingly.

Dr. A. Charnot has researched the relationship between silica and degenerative tissue, and joint diseases. He discovered that such conditions are often accompanied by a deficiency of silica in the body. Silica’s ability to enhance connective tissues has made it effective in the treatment of muscle-skeletal disorders, including arthritis and rheumatism. Silica also stimulates chondroblasts to deposit chondroitin sulfate and hyaluronic acid into the cartilage matrix, and will improve the effectiveness of glucosamine sulfate, in effect repairing degenerated joints.

Even if one doesn’t have arthritis, silica supplements can help to improve joint function, and work to strengthen cartilage and tendons, thereby reducing aches and pains, and improving overall flexibility.

6. Silica Protects the Heart

The elasticity of the aortic walls lessens as a result of a decline of silica content in the aortic tissues. Atherosclerotic (“hardened”) arteries usually contain dramatically less silica than healthy arteries, thus silica helps to prevent hardening of the arteries.

As far back as the 1950’s, scientists found that hardened arterial walls showed higher than normal levels of calcium, and lower than normal levels of silica. Now we know that this occurs because silica is essential to keep blood vessel walls both supple and strong.

Klaus Schwarz, M.D. reviewed a survey of heart deaths in Finland (1959 to 1974), in order to find out why the death rate from coronary heart disease in men of eastern Finland was two times higher than men in western Finland. What he discovered was that silica was not present in the drinking water in the West, where coronary heart disease rates were twice as high, and was present in the drinking water found the East, where the heart disease rates were much lower.

7. Silica Helps to Remove Aluminum from the Body

In the natural healing field it is widely believed that aluminum buildup in the body is a risk factor for developing Alzheimer’s disease. Aluminum is prevalent in the modern environment, found in cookware, foil used to wrap foods, cigarette smoke, cosmetics, some beverage containers, and in a number of vaccines.

Silica will inhibit the absorption of aluminum into the body, and in fact, may bind to aluminum and allow the body to remove it, via the urine. So, by reducing the amount of aluminum we absorb over the years, and helping the body to remove what is there already, silica plays an important role in reducing aluminum buildup in the brain, in turn reducing the risk of developing Alzheimer’s.

In one study, subjects were given beer, naturally high in silica, and it was observed that as the silica from the beer left the body, it took aluminum with it. The study opened by acknowledging that it was already well proven that: “The chemical affinity of silicic acid (a form of silica) for aluminium has been shown to reduce the bioavailability of aluminum in studies of human gastrointestinal absorption.”

And, in conclusion, this study went so far as to suggest that: “Silicic acid’s effect on the depletion of aluminium stores and reduced GI absorption suggest its addition to municipal water supplies may be a low risk public health measure to reduce the aluminum burden in the general population.”  (Ann Clin Lab Sci. 1996 May-Jun;26(3):227-33. “The role of silicic acid in the renal excretion of aluminium.” Bellia JP1, et al.

8. Silica Makes Hair Thick and Strong

While some hair loss is due to hair falling out, and is very difficult to reverse, another cause of hair loss is hair breaking off, due to a lack of silica, and this is easy to reverse, simply by supplementing with silica.

Silica is a primary component of hair, and is required for maintaining the strength, thickness, and flexibility of the hair shaft. It will also give shine to hair, contributing to a lustrous and beautiful head of hair, in both men and women.

9. Silica Maintains Healthy Nails

Like hair and skin, our nails are also dependent on a healthy supply of collagen, and fragile nails that break easily, can be a sign of silica deficiency. In fact, even the medical profession has discovered that certain collagen disorders can be partially diagnosed in patients by observing negative changes in their finger nails. As it does with hair, silica supplementation will improve the strength, thickness, and shine, of your nails (both finger and toe).

10. Silica Helps Digestive Function

The majority of digestive tract and stomach disorders are, in part, the result of a degradation of the mucous membrane lining these areas. Because of its involvement in maintaining and building connective tissue, silica has a role to play here too. Taking silica, along with the other nutrients required for building mucous membranes (vitamins A and D, and iodine, especially), can help to reduce inflammation in the intestines and stomach, and contribute to resolving constipation, diarrhea, and ulcers.

Taking a Silica Supplement

When you start taking a silica supplement you will need to take it for a few months in order to see the benefits. This is because the increased silica intake needs to be present throughout the regeneration, and new growth, of the hair, skin, and nails, and connective tissues.

NutriStart offers a silica product that is made from Bamboo extract. Bamboo extract is the richest known source of silica: it contains over 70% organic silica, and is 10 times more potent than horsetail silica. This plant-based form of silica is in a natural extracted form, along with plant co-factors, unlike products made of “orthosilicic acid”, which is a laboratory produced, isolated element. Since one capsule of NutriStart Bamboo Silica provides 70mg of elemental silica, it easily covers our daily requirement for this essential mineral nutrient.

For more information on Bamboo Silica follow this link to a highly comprehensive and well-researched article about the benefits of bamboo extract for hair and health.

https://www.hairlossrevolution.com/benefits-bamboo-extract/

The post 10 Reasons You Need Silica appeared first on NutriStart.

Green tea has already proven itself to be an amazing substance, being pretty much anti-everything bad. It is: anti-inflammatory, anti-carcinogenic, anti-bacterial, anti-viral, and a powerful antioxidant.

What has really brought the necessity of regular green tea consumption home for me is based on the research I have been doing for volume 2 of my book “Health Secrets for the 21^st Century”. A good portion of this sequel is covering the damage done to humans by gamma radiation and electromagnetic radiation (including cell phones and towers, smart meters, and wireless). And, it turns out that green tea is highly protective against both gamma radiation (ionizing radiation) and electromagnetic radiation (non-ionizing radiation) as well.

Green Tea Protects Against EMF’s

The study below was designed to investigate the possible protective effects of green tea polyphenols against electromagnetic radiation-induced injury in the cultured rat cortical neurons (brain cells in a petri dish). Here, green tea polyphenols were used in the cultured cortical neurons, which had been exposed to 1800 MHz EMFs from a cell phone.

The conclusion was positive: “Our results suggested a neuroprotective effect of green tea polyphenols against the mobile phone irradiation-induced injury on the cultured rat cortical neurons.” (Neurotox Res. 2011 Oct;20(3):270-6. “Potential protection of green tea polyphenols against 1800 MHz electromagnetic radiation-induced injury on rat cortical neurons.” Liu ML, et al)

Green Tea Protects Against Radiation

Green tea is a powerful antioxidant, protecting against general free radical damage. Since much of the damage done by exposure to radiation is this type of damage, it is no surprise that green tea specifically protects against the side effects caused by exposure to gamma radiation.

The particular component of green tea that is most studied, and considered to be most protective against radiation, is the polyphenol EGCG (epigallocatechin gallate). In animal studies, EGCG protected the mice from whole-body radiation, both blocking lipid oxidation and prolonging their life span. This component of Green tea especially protected cells in the intestines, and hair follicles, from the damaging effects of radiation.

Yet, the study below concluded that: “The results indicate that Green Tea and Green Tea Polyphenols may have a major radioprotective effect. Each one of the catechins was a much less effective radioprotector, suggesting that total extract or a mixture of GTPs may be more effective than individual catechins.”

(Lee HJ, et al. “Modification of gamma-radiation response in mice by green tea polyphenols. “Phytother Res. 2008 Oct;22(10):1380-3)

This conclusion confirms the idea that using the whole plant, whether as brewed tea or a non-standardized, whole tea supplement, is the best approach to getting full value from green tea. One such product is NutriStart’s Quick Tea liquid tea concentrate, which I will discuss further on.

Green Tea Prevents Alzheimer’s Disease

Another piece of news that provides more encouragement to be a regular consumer of green tea is this recent discovery of how it can also help to prevent Alzheimer’s disease.

The European Journal of Neuroscience has published a new study examining the protective effects of tea extracts on cell cultures treated with amyloid proteins. These proteins are indicative of Alzheimer’s disease and other forms of dementia. Both green and black tea extracts protected against the damaging effects of the amyloid proteins, due to the presence of the catechins EGCG and gallic acid. However green tea has over 4 times the content of catechins than black tea does, and so is a better dietary choice if you are seeking protection for your brain.

(Eur J Neurosci. 2006 Jan;23(1):55-64. “Neuroprotective effects of green and black teas and their catechin gallate esters against beta-amyloid-induced toxicity.” Bastianetto S1, et al.)

Green Tea Keeps You Young

Finally, we have one more study, this one indicating that regular green tea consumption will help us to maintain functional independence as we age. This study, published in the American Journal of Clinical Nutrition, found that elderly people who drink green tea regularly stay more agile and independent than those who do not.

Previous studies have established that green tea consumption is associated with a lower risk of diseases that cause functional disability, such as stroke, cognitive impairment, and osteoporosis. This more recent study, done in Japan, tracked nearly 14,000 people for 3 years, the objective to determine the association between green tea consumption and the incident of functional disability in elderly individuals.

Their conclusion was that: “Green tea consumption is significantly associated with a lower risk of incident functional disability, even after adjustment for possible confounding factors.”

The researchers assumed that this benefit was probably due to the high antioxidant levels found in green tea. By examining the study we find that the greatest benefit occurred for those who consumed 3 to 5 cups of green tea per day.

(American Society for Nutrition: “Green tea consumption and the risk of incident functional disability in elderly Japanese: the Ohsaki Cohort 2006”; Yasutake Tomata, et al.)

Why Use Liquid Tea

Since the benefits of green tea accrue at 3 to 5 cups per day, it can be difficult for those who are not big fans of the taste of green tea to get to the therapeutic intake level. Personally, I prefer coffee, so using  a liquid Green Tea extract is an easy way for me to get my 3 to 5 cup equivalent dose.

The other important thing to know about the therapeutic advantages of green tea is that at least three of the benefits are based on using a liquid medium, versus simply taking capsules. When green tea runs through the mouth it kills the bacteria that causes bad breath and cavities, and works to prevent oral cancer. These potential benefits are lost when we just swallow a capsule.

The other problem with capsules is that they are usually standardized to one catechin, usually EGCG, and often have the caffeine removed. As the two references below indicate, it is ideal to take green tea in a form as close to a whole food as is possible.

“While the Mayo Clinic researchers identified one particular green tea polyphenol, EGCG, as having the greatest anti-tumor activity, Japanese medical researchers reported in 1998 that the “non-phenolic fraction has potent suppressive activities against tumor promotion.”   It is all of the myriad compounds naturally present in the herb that have caused green tea to be revered by both traditional medicine and newly appreciated by modern science.  An extract of green tea should mimic, as closely as possible, the constituents in the traditional form of green tea consumption” (Beyond Aspirin: The Cox-2 Medical Revolution, Thomas M. Newmark and Paul Schulick, 2000, Hohm Press).

“Study findings indicate that…caffeinated green and black tea are more effective as anti-viral agents than decaffeinated green and black teas.” (American Society for Microbiology, May 20, 2003)

“…two recent studies from Rutgers University concluded that the caffeine in green tea somehow played an important role in activating the herb’s anti-tumor properties” (Beyond Aspirin: The Cox-2 Medical Revolution, Thomas M. Newmark and Paul Schulick, 2000, Hohm Press).

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VITAMIN K2, VITAMIN D3, and VITAMIN A.

Between them, these vitamins have been used topically to treat symptoms of Acne, Eczema, Psoriasis, Rosacea, Spider Veins and Wrinkles, and virtually any skin condition that involves inflammation or irritation. Let’s have a closer look at the wide range of benefits that can be obtained by using these three powerful vitamins in a topical form.

TOPICAL USE OF VITAMIN K2

Vitamin K’s beneficial support of the circulatory system means that it can be helpful for a number of skin conditions.

VITAMIN K CREAM FOR BRUISES
Bruises are formed when a bang or a knock breaks capillaries, causing them to leak blood close to the skin’s surface, forming an unsightly purple or brownish mark. Medical studies show that smoothing vitamin K cream onto the affected area can limit the leaking, reducing the severity of a bruise, particularly if applied soon after the trauma. Vitamin K cream has been shown to be even more effective if it also contains retinol (vitamin A). Gently rubbing the cream onto a bruise twice a day also helps to break down the blood and assist the body in absorbing it, encouraging the bruise to fade faster.

VITAMIN K CREAM FOR DARK CIRCLES UNDER THE EYES
Dark circles under the eyes are similar in nature to a bruise therefore vitamin K cream should work to help eliminate dark circles, and puffiness, under the eyes. Some dark circles, like bruises, are caused by broken capillaries leaking blood into the delicate under eye area, where the skin is thin and the blood is clearly visible in the form of dark bags.

Applying a vitamin K cream can reduce the discoloration by causing the blood to clot, stopping it from spreading, while also helping to prevent further leakage from the capillaries. The most effective creams for this condition also contain vitamin A, which helps produce collagen, strengthening the thin skin under the eyes.

Studies from the American Academy of Dermatology (2003) showed that topical vitamin K worked to reduce both bruising, and dark circles under the eyes. This was backed up by a study published in the Journal of Cosmetic Dermatology, where doctors from the Nippon Medical School in Tokyo found that the topical application of a gel containing a derivative of vitamin K (along with some vitamins A, C, and E) was also effective in reducing dark under-eye circles.

VITAMIN K CREAM FOR SPIDER VEINS
Applying vitamin K cream to the skin can help to reduce the appearance of spider veins and broken capillaries. Spider veins also behave similarly to bruises, because they are both caused by the pooling of blood from damaged blood vessels. And, since vitamin K is known to reduce bruising, it should therefore also reduce spider veins, however no medical studies have yet been done to prove this to be true. Nevertheless, in the United Kingdom, doctors currently recommend the use of creams containing 5 % vitamin K, to aid in reducing the spider veins.

VITAMIN K CREAM FOR COSMETIC SURGERY
To help improve healing after cosmetic surgery, plastic surgeons usually prescribe vitamin K cream to reduce bruising and scarring, during the recovery period. Applying a vitamin K cream regularly for two weeks before face lift surgery, can also help limit postoperative bruising. One medical study has shown topical application of vitamin K reduces bruising after facial laser treatments and would also be likely to help fade bruises caused by other nonsurgical treatments, such as the use of fillers on facial lines.

A small study showed that topical application of a cream with at least 1% vitamin K shortened the amount of time that skin is reddish-purple after a pulsed dye laser treatment. This indicated vitamin K has an anti-inflammatory effect on skin (Source: Dermatologic Surgery, December 1999)

VITAMIN K CREAM FOR OTHER SKIN CONDITIONS
Vitamin K cream has been used to treat red, irritated skin, and skin that suffers from rosacea. Burns may heal and fade quicker when treated with vitamin K cream, and regular use also can reduce the appearance of scars.

TOPICAL USE OF VITAMIN A

Dermatologists have prescribed vitamin A creams for over 25 years for a variety of conditions.

VITAMIN A CREAM FOR ACNE
The original purpose of vitamin A cream was to fight acne and it is still an effective treatment for that condition. Vitamin A creams are the most hydrating of the topical vitamin A products, as other forms can be too drying. Applying vitamin A cream once or twice daily, will usually cause acne to dry up and start to disappear.

VITAMIN A CREAM FOR WRINKLES
Vitamin A cream can reduce wrinkles, and help to promote the production of skin-building compounds. According to a study from the Archives of Dermatology, vitamin A topically can reduce fine lines and wrinkles because it increased collagen, and glycosaminoglycans in the facial tissue. Glycosaminoglycans work to lubricate and maintain tissue hydration by attracting water to the cells.

“Topical retinol improves fine wrinkles associated with natural aging,” the authors conclude. “Significant induction of glycosaminoglycan, which is known to retain substantial water, and increased collagen production are most likely responsible for wrinkle effacement [reduction]. With greater skin matrix synthesis [production of compounds that form new skin], retinol-treated aged skin is more likely to withstand skin injury and ulcer formation along with improved appearance.” (Arch Dermatol. 2007;143:606-612)

VITAMIN A CREAM FOR OTHER USES
Vitamin A cream can be used to treat oily skin, skin lesions, flat warts, psoriasis and thickened skin. Vitamin A cream attacks these conditions either by drying them out, as in the case of oily skin, or by making the skin exfoliate more rapidly. In the treatment of psoriasis and thickened skin, the cream causes the skin to shed faster, allowing the damaged skin to be removed from the surface faster than it would normally be. This allows new, healthy skin cells to form more rapidly.

TOPICAL USE OF VITAMIN D3

Vitamin D, as a topical treatment, is most commonly used to treat psoriasis, a skin condition characterized by dry, red, flaky skin. Application of vitamin D cream to the affected spot may help relieve the symptoms commonly associated with psoriasis and also may help to prevent scarring.  (Study)

According to Web MD, vitamin D is commonly recommended as a treatment for eczema, vitiligo and scleroderma. Vitamin D is also effective in improving symptoms such as itching, flaking, and redness. Overall skin dryness can be significantly improved with the use of a vitamin D cream, and the antioxidant properties of vitamin D can help to prevent premature aging and damage to skin cells.

CALENDULA

The herb Calendula, also known as marigold, with its characteristic orange flower, is a member of the daisy family and has been used medicinally for centuries, both internally and externally. Calendula cream is mainly used to treat acne, bruises, burns, diaper rash, skin irritations, sunburn, and open wounds. Calendula generates the growth of new capillaries, which improves blood circulation, in turn helping skin to heal by increasing the speed of tissue repair. The cream also has a soothing effect on the tissue surrounding a burn or wound, which offers relief from itching or pain.

For information on what to take internally to help treat skin ailments, have a look at the blog titled “Treating Skin Conditions”. For a serious or chronic skin condition it will always be most effective to combine an internal treatment with the external one.   (Blog)

WARNINGS
Vitamin A topically can increase sensitivity to sunlight. Thus vitamin A should not be used on exposed tissue, if one is out in the sun.

Side effects of vitamin A cream used clinically to treat acne can include redness, burning, peeling or sensitive skin. Side effects associated with vitamin D topical treatments include a burning sensation, light sensitivity, inflammation, skin lesions, or hives.

In cases of recorded side effects, the vitamins A and D used were synthetic analogues (pharmaceutical products), and were used at high doses. Natural forms of vitamins, at moderate doses, it is unlikely to have any side effects.

The post HELP FOR SKIN DISORDERS appeared first on NutriStart.

When not toiling at research and development for NutriStart Vitamin Company, I also work as a nutritional consultant in a vitamin store, which I have done (one place or another) for almost 30 years now. As my time in the field accumulated, and my knowledge and feedback from customers grew, I developed a unifying theory of illness. It is not a totally unique theory, as you will hear more and more about the “leaky-gut” aspect of it now, but what you won’t hear so often is my approach to it. I have come to believe that a wide-spread deficiency in three key nutrients has caused an underlying problem that is the link to many different illnesses, and leaky gut is only one component of this problem.

What Causes Leaky Gut?

“Leaky gut” is just what it sounds like: a porous intestinal tract that is no longer fully intact. Leaky gut is caused by a number of modern problems, the main one being candida yeast overgrowth. Candida yeast overgrowth is caused by frequent antibiotic use, excessive sugars in the diet for long periods, mercury toxicity (usually from fillings in the teeth, or introduced into the body from vaccines), and from birth control pills (via excessively high estrogen levels).

Another modern cause of leaky gut is consuming genetically modified corn and/or soy beans. The pesticide used on these two crops (“Roundup”), is particularly damaging to the lining of the gut. Genetic modification made these two crops resistant to pesticides, so they now can take up, and retain, more pesticide than the plants used to be able to withstand, before dying. This means the consumer now ingests more of that pesticide than would have been possible before the genetic modification of these plants.

Ironically, many of those with celiac disease and gluten-sensitivity are consuming high amounts of corn and soy products, which, if not non-gmo, are actually contributing to worsening the underlying cause of their condition: damaged intestinal tract and villi.

Why is Leaky Gut so Dangerous?

Leaky gut is linked to a wide range of health problems because it allows invasive compounds to enter the bloodstream, before they can be neutralized by the liver, or excreted through the normal channels of evacuation (feces, sweat, and urine). These compounds can be allergens, toxins, or just large protein particles, all of which wreak havoc in the body by triggering allergic responses, inflammation, and even auto-immune conditions.

It is important to note here that inflammation alone is linked to many modern ailments, including heart disease, cancer, arthritis and diabetes. And neurological problems, ranging from autism and anxiety, through depression, up to schizophrenia, have all been linked to protein particles, mostly from gluten and casein, getting into the blood stream and making their way to the brain.

Standard Approach to Healing Leaky Gut

Conventionally, natural health practitioners work to heal a leaky gut by restricting the diet, and eliminating the foods that trigger a negative response, as well as eliminating those foods that feed candida. Those offensive foods include wheat and/or grains containing gluten, cow milk products (especially casein) and sugars (including tropical fruits and all fruit juices).

The patient is then recommended to take nutrients and supplements that help to heal the gut lining, including L-glutamine, licorice extracts in lozenge form (or DGL licorice for those with high blood pressure), and N-acetyl-glucosamine. As well, a few others things are recommended, like Aloe Vera juice, to reduce inflammation in the gut, and marshmallow and slippery elm, which soothes the irritated digestive tract, calming and coating it, in order to allow healing to occur. The patient is also usually put on supplements designed to kill off the candida overgrowth, to forbid further damage from occurring, and given probiotics to counteract some of the damage done by the candida (and the antibiotics).

In the case of auto-immune conditions it is also important that the patient follow the Blood Type Diet (Eat Right 4 Your Type, by Dr. Peter D’Adamo; www.dadamo.com). In this case, particular protein particles called “lectins” are causing an anti-body response that is interpreted by the medical profession as an auto-immune condition. The Blood Type Diet basically tells you your genetic heritage, and which foods you are not genetically adapted to eating.

I also recommend to anyone with a pre-diabetic or inflammatory condition, that they also follow the blood type diet closely, at least until their health improves. This is because certain foods contain lectins that can cause an insulin spike and/or inflammation, in specific blood types. However, once the gut lining has thickened up, the lectins are much less likely to get into the blood stream, and one can broaden the diet again.

What is Leaky Gut Really About?

What is over-looked by this approach, is the underlying nutritional deficiencies that lead to the leaky gut in the first place. And the fact that leaky gut is only one symptom of erosion of the mucous membranes in the body.

We are essentially a worm with appendages, and when the lining of that tube that separates us from the outside world is eroded, the outside world then has direct access to our blood stream, without our filters being in place to selectively allow in what is useful, and keep out what is detrimental.

My belief is that this issue is the root cause of a wide range of ailments. I believe this so strongly that I have a photocopy of the dosages that I will later recommend to you, and we (me and other staff members) hand it out to anyone with any condition that relates to an erosion of their “tube”. And we receive amazing positive feedback from those who follow this regimen, as they often reverse long standing symptoms that no medical professional could help them with.

Mucous Membrane Erosion

So, for example, when the sinuses lose their lining, one is prone to allergies (can’t filter out the dander, dust, pollen, etc), post-nasal drip, nasal dryness, and eventually, sinus infections.

When the respiratory system loses its lining, we can be subject to bronchitis, lung infections, asthma, emphysema, and even throat problems that are unexplainable.

When the stomach loses lining we get ulcers, and when the intestinal tract loses lining we get leaky gut, and all the aforementioned problems associated with that, as well as celiac disease, and food allergies.

When the genitourinary tract loses lining we are likely to get re-occurring bladder infections, kidney problems, interstitial cystitis, or vaginal dryness. The lining of the prostate thins and it becomes prone to infection, while thinning of the uterus can lead to endometriosis.

Also, part of the mucosal lining in many cases (sinuses, lungs, and intestinal tract) includes the fine “hairs” (villi, cilia) that keep those systems trapping and expelling foreign particles, again keeping them out of the blood stream. Loss of villi is the main cause of celiac disease, and cilia allow the lungs to expel dust particles (and carbon particles in the case of smokers and those who heat with wood), and mucus (which also carries out toxins and waste).

Three Critical Nutrients

Now to the big three nutritional deficiencies, that have lead to this widespread erosion of our mucosal lining. All of these nutrients are required by the body to build, maintain and heal the mucous membranes, and, while a deficiency in any one is bad enough, a chronic deficiency in all three compounds the problem.

Also, each of these nutrients are necessary for a wide range of critical functions, over and above serving the mucous membranes, and so justly deserve to be used therapeutically by everyone, regardless of the status of their mucosal lining.

Vitamin D

85% of all cancers, known as carcinomas, begin in the epithelial tissue that lines the cavities and surfaces of structures throughout the body, laying just on top of the mucous membranes. When the scientific literature on vitamin D suggests that sufficient amounts may help to prevent these types of cancers from occurring, because it helps to regenerate epithelial tissue, and the mucous membranes, we can see that maintaining a healthy mucosal structure is critical for well being. One study showed a 77% cancer risk reduction from taking only 1,100 IU of vitamin D daily.

We are massively deficient in vitamin D since we have been told for the past decades that we only need 400 IU daily, when in fact, if you are deficient, your body will make up to 10,000 IU, in just half an hour of proper sunbathing.

In the temperate zones there are only 4 months of the year that you can get enough vitamin D from the sun, and even then you have to be half naked (50% unclothed), and unwashed (you need sebum on your skin for the sun to produce vitamin D in your body). These days nearly 80% of East Indians are believed to be deficient in vitamin D, so even living in a sunny climate is no indication that you will get sufficient D.

The links between vitamin D deficiency and ailments are so wide that they run from asthma to schizophrenia, with stops in between for everything from diabetes to multiple sclerosis. So, vitamin D is perhaps the single most important nutrient that you should take for good health, even aside from its role in supporting the mucous membranes. (Blog)

Vitamin A

Those who have read my book (Health Secrets for the 21st Century) and/or who have read my early blogs, are already familiar with my unpopular pro-vitamin A position, though I am not alone in this belief. While it is generally believed by conventional medicine, and even by many naturopaths, that vitamin A can be dangerous, and should be taken in only small amounts, this is blatantly false, and there is much evidence to prove this. (Blog)

We are commonly deficient in vitamin A simply because we don’t eat liver any more, the only appreciable source of vitamin A in the diet. Traditionally, humans ate organ meats, not muscle meat, which has less nutrients, and is harder to digest. A serving of cow liver (which was eaten weekly when I was growing up) contains about 40,000 IU of vitamin A. Many cultures still eat liver from a variety of sources, including chicken, goose, and lamb, but this is not common among North Americans anymore.

Have a look at your multi-vitamin and see how much vitamin A is in it: maybe 2,500 IU, and often none, except synthetic beta carotene, which is worthless as a supplement. Natural beta carotene, whether from food or as a supplement, will convert to vitamin A, but you need to be in ideal health, and get an awful lot of it, to produce sufficient vitamin A, especially if you are deficient in it.

Vitamin A deficiency is widespread in the developing world, and linked to night blindness, severe diarrhea and lack of resistance to infection. I believe that the deficiency in the Western world is far more extensive than we are lead to believe, and one sign of this is the prevalence of sunglasses (more on this to follow).

Iodine

The third critical nutrient absent from the modern diet is iodine. This deficiency exists because we generally do not eat seaweed, the only reliable source of iodine in the diet. According to WHO, 72% of the world population is iodine deficient, and according to one source 96% of the U.S. population is iodine deficient. (Dr. David Brownstein, Iodine, Why You Need It. Medical Alternative press, 2009)

Sure, there is iodized table salt (which has fallen out of favor with health-minded people), but the fact is that it is fortified with potassium iodide, not true iodine. Potassium iodide, a synthetic form of iodine, only serves the thyroid gland, whereas iodine, the nutrient, has receptor sites all over the body (breasts, prostate, ovaries, to name a few). And, while potassium iodide supports thyroid function, and protects the thyroid against radiation, true iodine does that and as well helps to remove heavy metals from the body, and kills off bad bacteria and fungus (like candida).

Iodine deficiency is linked to cognitive impairment, fibrocystic breast disease, heart disease, obesity, psychiatric disorders, and various forms of cancer. In fact the healing benefits of iodine are so broad that it would take a book to cover the subject (more info: blog) but, for our purposes, iodine is present because it is also necessary for healing and maintaining mucous membranes. A good example of this is that I had two individuals tell me they avoided surgery for post-nasal drip, simply by adding a moderate amount of iodine to their nutritional regimen.

So, those are the big three commonly deficient, critically required nutrients: vitamin A, vitamin D and Iodine. And most ailments stem from long term (even generational) deficiencies of these three nutrients, not only because of their necessity for maintaining our mucous membranes, but also because of the wide range of bodily functions that they are required for.

Other Nutrients That Help Rebuild Mucous Membranes

To a lesser degree, a fourth nutrient is also necessary for repairing mucous membranes, in some cases, and that is vitamin B-12. This tends to be a deficiency mostly in the elderly, in strict vegetarian, in those with blood type A or AB (as they hit middle age or older), and those with severe intestinal disorders (IBS, celiac disease, Crohn’s disease, and colitis). In all those cases there can be digestive malfunctions that impede absorption of B-12 from the diet. Chronic B-12 deficiency is linked to pernicious anemia, mood disorders, and neurological problems ranging from dementia to Parkinson’s disease. In cases of B-12 deficiency, the supplement should be taken sublingually (under the tongue) or by injection. (Quick B12)

Other nutrients required for maintaining and repairing mucous membranes include vitamin B2 and zinc, and vitamin C, which is required for collagen production (collagen being the glue that holds everything together). But, most people I deal with, either as a consultant, or those who read my blogs, are already aware that they need some basic nutritional support outside of food, and are usually taking a multi-vitamin (which would include B2 and zinc), and also some vitamin C. What most people, even those with basic nutritional understanding, are not taking is the big 3, and if they are, not in adequate amounts for our purposes.

Therapeutic Protocol for Healing Mucous Membranes

My protocol for healing of mucosal membrane tends to the conservative side, and can take a few months to work fully. Doses of these nutrients can be higher, and perhaps results may occur faster, but this should be done with the help of a natural health professional. Nutrients may be much safer than drugs, but they are not without their own potential side effects (mostly due to depleting other nutritional co-factors).

All recommendations are for 5 days a week. By taking a break we accomplish 2 things: we allow the body to use up any excess of a nutrient that we might have taken (especially in the case of non-water soluble nutrients, like minerals and fat-soluble vitamins), and we remind the body to store nutrients, since we won’t be ingesting them consistently. Constantly taking a nutrient in high amounts, suggests to the body that your environment is so rich in these nutrients that it no longer needs to be conservative with them.

Dosing with Vitamin A

Take 50,000 IU of vitamin A daily (with a meal containing fat) for 5 days, then 30,000 IU daily until one does not squint on a sunny day. Squinting in the sunlight (outside of staring into the sun) is a feedback mechanism indicating vitamin A deficiency; this deficiency is worse when one is sensitive to all bright lights, unless there is a medical condition with this symptom. Poor night vision and dry eyes are other symptoms.

After no longer squinting on sunny days, one can take 10,000 IU daily, and even miss a few days a week. When sensitivity to light returns, I will generally go back to taking 3 or 4 pills (10,000 IU each), until the problem recedes, and then roll back my dosage. I prefer natural sourced vitamin A (from fish liver oil), but it appears that synthetic vitamin A will also do the job (unlike synthetic beta carotene), for our vegan friends.

Dosing with Vitamin D

Take 10,000 IU of vitamin D, as drops, or soft gels with a meal containing fat, for 5 days, then 5,000 IU daily, until the health issue alleviates, and then take 3 to 5,000 IU daily. Unless sunbathing properly (50% undressed, un-bathed, and with no sun block, for at least 20 minutes if you are Caucasian), in which case you can forgo ingesting vitamin D as a supplement on that day. (for more information on how to get tested, and ideal blood levels, see blog).

Dosing with Iodine

The Japanese intake of iodine, from daily seaweed consumption, is between 1 to 3 mg daily (there is a mistaken belief still circulating on-line, that the Japanese ingested between 12 and 18 mg daily; this is based on out-dated and miscalculated information). Though, when I first found out about Lugol’s Solution, an old iodine remedy, my experiments took me up to 60mg of iodine per day, with no obvious adverse effects.

Nonetheless, for the purposes of rebuilding mucosal membrane, I recommend between 1 and 2 mg of iodine, ideally from Nascent Iodine, (or from a mix of iodine and potassium iodide, as is found in cheaper iodine supplements, which will still do this job). Iodine also requires selenium as a co-factor, so if you are not already taking it alone, or in a multi-vitamin, it is a good idea to incorporate selenium into your nutritional regimen.

Doctors Used to Know This

Recently, I was reading through a booklet written in 1928 by pharmacists, for doctors who purchased their products. Here a pharmacist was waxing enthusiastic about the new golden age of medicine that was to replace the ignorant superstitions of times previous. What I found fascinating was that his enthusiasm was about the new discoveries of vitamins, and how critical they were for growth, healing and maintenance of good health.

Those golden nutrients that foretold a new age of healing were, interestingly enough, vitamins A and D, from cod liver oil, and iodine (as well as vitamins C, E and the B vitamins). In fact, to quote from this tract: “Dr. Douglas Harvey, at the Rowett Research Institute, Aberdeen, has reported that cod liver oil favourably influences the metabolism of iodine.”

If only they had followed their ethical instincts instead of selling out to the pharmaceutical industry, and violating their own Hippocratic oath (“I will prescribe regimens for the good of my patients according to my ability and my judgment and never do harm to anyone.”), what a different world we would be living in now.

Instead what we have is: “70% of Americans take prescription drugs,” and “…total number of deaths caused by conventional medicine is an astounding 783,936 per year. It is now evident that the American medical system is the leading cause of death and injury in the US.”  (Article)

So everything I am talking about is not new, it is just being rediscovered by me and others today, a knowledge our ancestors had intuitively (see www.westonaprice.org), even before the advent of modern science, and the first rediscovery of it by the aforementioned medical professionals from 1928.

The post How 3 Nutrients Can Heal Most Ailments appeared first on NutriStart.

There are now a number of krill oils on the market, some cheaper than our NutriStart product. I had a look at a couple of these competitors, through the lens of what makes our krill oil superior, and, what I found was that they are “cheaper” products, not just less expensive.

When purchasing any krill oil (or any fish oil for that matter), there are two issues of paramount importance: is it sustainable and how is it processed and extracted?

Ecologically Sound Harvesting of Krill Oil

Currently there are a few manufacturers of krill oils on the market. Nutristart uses Superba Krill oil manufactured by Aker Biomarine (Link). This product is certified as sustainable by the Marine Stewardship Council, ranked the highest of all eco-labels surveyed.   It eliminates by-catch, and minimizes environmental impact. Aker Biomarine also reports to, and is certified by, the Commission for the Conservation of Antarctic Marine Living Resources (CCAMLR), a treaty-based organization responsible for preserving the resources of the Antarctic.

Aker BioMarine tracks krill from catch to sale, a concept called traceability. Their supply has 100% traceability throughout the entire supply chain and can even be traced back to the exact GPS coordinates where the krill was harvested. Aker’s proprietary harvesting technique eliminates by-catch by releasing other sea life back into the waters unharmed. Third-party onboard observers have reported zero by-catch.

I looked at one of our competitors, Jamieson’s Omega Red krill oil, and found that it is certified for sustainability by the Friends of the Sea organization which is not endorsed by GreenPeace. Whereas the Marine Stewardship Council ranked at 95% in the Accenture survey of eco-labels, Friends of the Sea only attained a rating of 55.8%. GreenPeace maintains that the Friends of the Sea organization does not have strong enough environmental standards, and the quality and consistency of their assessments are poor. (Article)

When I checked into another competitor, Webber Royal Red Krill Oil, I found that it has no certification indicating that their product is sustainably harvested. As well, their product contains ethyl vanillin, a synthetic vanilla flavor (used to mask the fishy smell that sometimes adheres to krill oil caps).

Solvent Extraction of Krill Oil

When a major manufacturer of krill oil was found at fault for a deadly explosion in their production facility, “the investigation found three principal causes for the accident. One was shortcomings in the design and control of chemical processes connected to the extraction of krill oil at the plant that resulted in the uncontrolled release of acetone and the explosion.” (News Story)

Aside from sustainability, the other key feature of Superba Krill oil is the fact that the only solvent that they use is food grade alcohol. Most other krill oil products use the chemical solvent acetone because it can extract more oil from the krill than alcohol can. Acetone is what is used to make nail polish remover and paint thinner. For the consumer, this means the oil can have potentially toxic acetone residue left in it.

Webber would not disclose how their oil is extracted, maintaining that it was a proprietary process. Jamieson maintains that they do not use acetone in the production of their krill oil, but according to Aker Biomarine, they are the only krill manufacturer that uses food grade alcohol instead of acetone. Even though that means they extract less oil from the product than their competitors, the result is a krill oil that is cleaner, and safer.

Quality Control of Krill Oil

Superba Krill is unique in the marine omega-3 world due to the significantly fewer processing steps needed to create the final product. Unlike other marine omega-3 sources, krill is considered a whole food extract. In fact, because it is environmentally clean in its original form, no purification or distillation is required. Furthermore, the immediate on-board processing of Superba Krill prevents decomposition and degradation and protects the nutritional integrity of the product.

Aker BioMarine developed its patent pending Eco-Harvesting® technology based on its krill harvesting activity since 2003. This technology, using a specially designed trawl system and direct hose connection between the trawl and the vessel, holds a special mechanism that singles out unwanted by-catch (non-krill species) and releases it unharmed.

Harvesting krill in a commercially viable and environmentally sound way is challenging. Traditional trawling methods where the catch is hauled up on deck and emptied into holding tanks before processing is unsuitable, as the krill contains highly digestive enzymes and basically self-destructs before it can be processed.

With Eco-Harvesting® the equipment stays under water, while a continuous stream of water flows through the hose, bringing the krill live and fresh directly into the factory vessel, which allows for processing of fresh raw material with superior product quality.

For more information in the form of videos and podcasts visit the link below to the Superba website.  (Link)

Ultimately we get what we pay for, and though the NutriKrill (Superba) brand may cost more than some other products, the consumer is getting value for their money in the form of a much high quality product. And, in the case of product that you consume, quality here means not only ecologically sound, but also safer and more effective.

The post NutriKrill vs Other Krill Oils appeared first on NutriStart.

Vitamin K is an essential nutrient that everyone needs for a healthy body and is well known for its role in effective blood clotting.  Vitamin K is also an important nutrient for a number of very important health issues.

We All Need A Vitamin K2 Supplement

Though I have written a couple of Vitamin K blog posts on the subject, I will briefly re-emphasize the most important reasons why we all should be taking a vitamin K2 supplement. And the first reason is because the odds are that we are all deficient in it.

We now know that the type of vitamin K that is most utilized by the body is the K2 form, found mostly in butter, cheese, eggs yolks and meat products, from animals fed on grass. In North America most food animals are fed grains (because it is cheaper), so deficiency of vitamin K2 has become widespread.

NutriStart Liquid Vitamin K2 Supplement

NutriStart is proud to announce the release of the newest addition to our line – Vitamin K2 (MK7), in a highly absorbable liquid form. (Quick K)

The Top 6 Benefits of Vitamin K2

1. Prevents Osteoporosis and Tooth Decay

It is well established that vitamin K2 develops bones during growth by directing calcium where to go in the skeleton, and in the cells. Vitamin K2 is not only necessary for growing bones but will rebuild and maintain bones in adults as well, and is one of the most important nutrients required to prevent osteoporosis. Since the teeth are part of the skeletal system, and since some of the highest stores of vitamin K2 are found in the salivary glands in the mouth, it is clear that K2 is necessary for healthy teeth as well as bones.

2. Protects Against Hardening of The Arteries and Stroke

In a “Study of Osteoporotic Fractures” it was shown that bone density is a good general predictor of early mortality. What was discovered was that most of the women with osteoporosis didn’t die from complications from broken bones or the resulting surgery. The majority of deaths actually occurred mostly from cancer, heart attack and stroke. Science now suspects that osteoporosis is a warning sign that calcium has built up in the arteries, instead of remaining in the bones, where it belongs.

When we have enough vitamin K2 in our bodies, it will direct calcium to the bones and teeth, and keep it away from the areas where it could do harm, such as the cardiovascular system and soft tissues.

A European study of more than 8,000 people over the age of 55 found that those with the highest intake of vitamin K2 had a 50% reduction in death by coronary heart disease. Furthermore, studies done on animals have indicated that calcification of the arteries can even be reversed with supplemental vitamin K2, and it has also been shown that diets high in vitamin K prevent the thickening of arteries in rats prone to stroke.

Reference: Dietary intake of menaquinone is associated with a reduced risk of coronary heart disease: the Rotterdam Study

3. Helps Prevent Diabetes

The fact that some of the highest levels of vitamin K are stored in the pancreas, has lead to the idea that it may also be a necessary part of controlling blood sugar levels. Japanese scientists did study the link between vitamin K and insulin function in the body and, while it was an animal study, what occurred with vitamin K deficiency mimicked what occurs with diabetics. As well, a small scale human study concluded: “To summarize, we have demonstrated for the first time that vitamin K2 supplementation for 4 weeks increased insulin sensitivity in healthy young men.”    (Reference)

4. Has Anti-Cancer Properties

A number of studies have linked vitamin K2 deficiency to increased cancer risk. One study involved over 24,000 participants, who were tracked for an average of 10 years. What was found was that vitamin K2, but not vitamin K1, was inversely associated with the risk of getting cancer and dying from it, especially showing a dramatic reduction in both lung and prostate cancer. People who have higher intakes of vitamin K also have a 45% lower risk of developing Non-Hodgkin lymphoma.

Reference

5. Reduces Risk of Alzheimer’s Disease

It is known that dialysis patients are more prone to bone fractures than most people, and have higher than normal levels of a compound called “apolipoprotein E” in their blood. They are also prone to poor vitamin K status. Elevated levels of this apoE compound have been directly linked to Alzheimer’s disease. The combination of low vitamin K and high apoE affects the body’s ability to regulate calcium levels in the brain. And, indeed, studies have found that patients with Alzheimer’s disease have unhealthy calcium levels in their brains.      Reference

6. Protects Against Vitamin D Toxicity

New recommendations for supplementing with vitamin D are all over the map, depending on who you listen to. While we certainly need more than 1,000 IU daily (currently recommended by most doctors), it is possible to take too much vitamin D. When the levels of circulating D3 get too high, and they mobilize too much calcium into the bloodstream, we are in danger of developing hypercalcemia. If we don’t have enough vitamin K2 in our blood, to guide this extra calcium to where it belongs, in bones and teeth, we then face the danger that some of this calcium will deposit in inappropriate places. This can be in the joints, leading to arthritic conditions, or worse, the arteries, leading to calcification of the arteries. Therefore, anyone taking any more than 4 or 5000 IU of vitamin D3 daily, should definitely add a vitamin K2 supplement to their regimen.      Reference

More information

For more information on Vitamin K see our blog posts:

Benefits of Vitamin K2: Part 1

More Benefits of Vitamin K2: Part 2

The Importance of Vitamin K2

Vitamin K2, Prostate Cancer and Vitamin D3

Killing with Calcium

The Basics of Supplementation

Critical Nutrients for the 21ST Century. Part 1

Learn more about Quick K2

The post Vitamin K Benefits appeared first on NutriStart.

“I think vitamin D is introducing a golden age of medicine.”

This enthusiastic quote, from Dr. Cedric Garland, professor of preventive medicine, University of California, was produced in the early days of the new research on vitamin D. Because I tend to agree with Dr. Garland’s position, I am all the more impressed that advocacy groups like Grassroots Health, with their D*Action project, are not letting vitamin D be smeared with bad science (as with the New Zealand osteoporosis study (Article), but are taking matters into their own hands. By involving the public, and producing their own studies, they may avoid allowing vitamin D to be blown out of the water, like what happened with vitamin A.

Realigning Vitamin A

Vitamin A, nearly as important a supplement as vitamin D, is now, in most people’s minds, considered to be a dangerous supplement that can only be safely taken in insignificant amounts. This prevalent attitude is due to disinformation campaigns, and unquestioning media attention to such campaigns, to the point where now even many naturopaths believe the bad science about vitamin A. As seen in the links below, I have spent a lot of time trying to convince people that vitamin A  is both safe, and necessary for treating many ailments.

Defending Vitamin A  Part 1 – Paul Pitchford`s Position

Defending Vitamin A Part 2

Defending Vitamin A Part 3

 If indeed, vitamin D is part of the golden age of medicine (remember vitamin D has been found to influence over 200 genes, and some scientist believe that a deficiency in vitamin D may be linked to up to 80% of cancers), it is time we took the science out of the hands of corrupted scientists, who are merely agents for pharmaceutical interests, and keep the research balanced and democratic.

Now, let’s have a look at the latest anti-vitamin D spin from the scientific community, again, like the flawed New Zealand study, spread over the internet and throughout the newspapers without question.

Countering the Lancet Vitamin D Study

One website reviewing this new study highly critical of vitamin D, described the situation as such: “Just when it seemed like vitamin D was the new king of dietary supplements…a recent review of hundreds of studies and clinical trials is knocking D off its throne.” Perhaps actually looking at the study in question before dancing on D’s grave, would have been a more proper journalistic approach.

This new meta-analysis of existing studies on vitamin D, published online (Dec/13) in The Lancet Diabetes and Endocrinology, maintained that, although low vitamin D levels are clearly associated with higher risk of a wide variety of diseases, supplementing with vitamin D had little impact on reducing occurrences of these diseases. This overview, examined data from 290 observational studies and 172 random trials, all of which used blood levels of vitamin D to measure outcomes.

Their conclusion was that low vitamin D levels are a result of certain diseases, including cardiovascular disease, metabolic syndrome, depression, multiple sclerosis, and certain cancers, but not the cause.

According to the researchers, from the International Prevention Research Institute in Lyon, France, low vitamin D levels are likely caused by disease-related inflammation. Since inflammation is associated with a wide range of diseases, if inflammation itself caused reduced levels of vitamin D in the body, this would explain why vitamin D deficiency appears linked to so many ailments. The icing on the cake is that in their report, the scientists actually advised against supplementing with vitamin D. Dr. Autier, one of the researchers in this study stated: “Unfortunately, there is probably no benefit to expect from vitamin D supplementation in normally healthy people.”

Here is some of that study:

“Results from intervention studies did not show an effect of vitamin D supplementation on disease occurrence, including colorectal cancer. In 34 intervention studies including 2805 individuals with mean 25(OH)D concentration lower than 50nmol/L at baseline supplementation with 50μg per day or more did not show better results. Supplementation in elderly people (mainly women) with 20μg vitamin D per day seemed to slightly reduce all-cause mortality. The discrepancy between observational and intervention studies suggests that low 25(OH)D is a marker of ill health. Inflammatory processes involved in disease occurrence and clinical course would reduce 25(OH)D, which would explain why low vitamin D status is reported in a wide range of disorders.”   (Study)

Levels of Vitamin D Too Low to Prevent Disease

To help with interpreting the numbers used, remember from our previous blog on vitamin D testing (Blog), that the 50nmol/L is equivalent to 20ng/ml, something that has clearly been established as being too low to maintain bone density (see bone density blog).  And 20ng/ml is far below the recommendations of most vitamin D experts (who suggest we attain a level of 50ng/ml), for avoiding vitamin D deficiency ailments (see previous blogs).

When we convert the amounts that were given as supplements in the above study from the ug measurement to IU’s, we see that the 50ug is equal to 2,000IU, and the 20ug is equal to 800IU. So what that tells us is that, for those with a blood level of 20ng/ml, taking 2,000IU of vitamin D is insufficient to affect enough of an increase in blood levels, to prevent disease.

As we’ve seen in an earlier blog (from the Grassroots website: Link), if you have blood levels of 20ng/ml, and you had an average adult body weight, you would need to take 4,300IU of supplemental vitamin D daily, in order to get into the 50ng/ml range.

Even with their criticisms of vitamin D, the study observed that supplementing the elderly with only 800IU (20ug) of vitamin D “seemed to slightly reduce all-cause mortality”. And yet they still suggested that supplementing with vitamin D is an ill advised practice. Like with the highly flawed New Zealand study, this one was splashed all over the media, with inflammatory headlines, and little by way of critical analysis.  I’m sure it won’t be the last smear campaign that we see, but the next time you see such a headline, be sure to take it with a grain of salt.

More information

For more information on Vitamin D see our blog posts:

Food Sources of Vitamin D

Vitamin D Toxicity

Optimal Blood Levels of Vitamin D

Vitamin D Boosts Bone Density

Benefits of Vitamin K2: Part 1

More Benefits of Vitamin K2: Part 2

The Importance of Vitamin K2

Do We Need Vitamin D in the Summer?

Vitamin K2, Prostate Cancer and Vitamin D3

Protecting Against the Flu

Killing with Calcium

The Sunshine Vitamin

The Basics of Supplementation

Critical Nutrients for the 21ST Century. Part 1

Treating Skin Conditions

NutriStart Quick D

Quick D is made with some of the safest, most stable and natural ingredients available.

• Vitamin D3 – Cholecalciferol – the biologically active form from natural sources
• Emulsified liquid form is the most absorbable type of D3
• No unpleasant taste or capsules to take
• Glass bottle and dropper
• Convenient and easy to take
• Organic sunflower oil – a stable and healthy natural base
• Cost effective – with over 960 drops in each bottle, its one of the most economical options on the market.
• Vegetarian friendly

View NutriStart Quick D Vitamin D3

The post Vitamin D Prevents Inflammation appeared first on NutriStart.

The Difference Between Vitamin D2 and D3

As a supplement, vitamin D is available in two forms: ergocalciferol (vitamin D2), made from ultraviolet irradiation of ergosterol (a form of yeast) derived from the mold ergot; and cholecalciferol (vitamin D3), made from lanolin irradiated with ultraviolet light. While vitamin D3 is the same as the form of vitamin D produced in the body following exposure to sunshine, the same does not hold true for vitamin D2.

The scientific community has generally regarded these two forms as equivalent, but that idea is based on studies designed to prevent rickets in infants, done around 70 years ago. These days, new studies are proving that D2 is an inferior form of vitamin D, and that D3 is the most efficient form of vitamin D to use for maintaining good health.

Unfortunately, the form of vitamin D used in prescriptions (in North America) is almost always for the inferior vitamin D2. Vitamin D2 was first produced in the 1920’s, when the process was then patented, and since has been licensed to drug companies for use in prescription vitamins. Therefore, if your doctor gives you a prescription for vitamin D, the only legal way (in Canada) to get more than 1,000 IU in a serving, you may wish to consider just buying D3, rather than filling the prescription. Especially after reading what follows.

What’s Wrong With Vitamin D2?

The definitive argument against vitamin D2 comes from within the medical community, and was a systemic overview of vitamin D studies, published by the American Society for Clinical Nutrition in 2006. (The case against ergocalciferol (vitamin D2) as a vitamin supplement1,2 ; Lisa A Houghton and Reinhold Vieth)

The researchers maintain that once the more modern approach of testing the blood for 25-hydroxyvitamin D, as a measure of vitamin D status, became the standard, we then had an objective way to measure the biological response to different forms of vitamin D. To quote:

“As a result, vitamin D3 has proven to be the more potent form of vitamin D in all primate species, including humans. The case that vitamin D2 should no longer be considered equivalent to vitamin D3 is based on differences in their efficacy at raising serum 25-hydroxyvitamin D, diminished binding of vitamin D2 metabolites to vitamin D binding protein in plasma, and a nonphysiologic metabolism and shorter shelf life of vitamin D2. Vitamin D2, or ergocalciferol, should not be regarded as a nutrient suitable for supplementation or fortification.”

Some of the facts found in this study include:

-The metabolites of vitamin D2 bind with protein poorly, making it less effectively absorbed than D3.

-One unit of vitamin D3 is as effective as four units of vitamin D2.

-Once either form of the vitamin D is in your body, it needs to be converted to a more active form, in order for the body to utilize it. Vitamin D3 is converted 5 times faster than vitamin D2

-No clinical trials have ever demonstrated conclusively that vitamin D2 prevents fractures, while clinical trial of vitamin D3 have shown that it does.

-“In addition to its lower bioactivity, the poor stability of vitamin D2 is worrisome, particularly upon exposure of crystalline D2 powder to varying temperatures, humidity, or even storage containers.”

-“The poorer stability of and greater impurities in vitamin D2 powders may also lead to a higher risk of toxicity than that associated with the vitamin D3 metabolites.”

Vitamin D2 Lowers D3 Levels

If poor bioavailability and potential toxicity are not enough to scare you off of vitamin D2, consider also that double blind, placebo controlled studies have found that taking D2 actually lowers blood levels of D3. (Study)

One study compared vitamin D2 with D3 (and a placebo) over an 8 week period, during the winter of 2012 in Germany. In the group receiving vitamin D2 their blood markers for D2 concentrations increased significantly, but surprisingly the blood markers for D3 concentration fell dramatically. Their conclusion was that: “Vitamin D3 increases the total 25(OH)D concentration more than vitamin D2. Vitamin D2 supplementation was associated with a decrease in 25(OH)D3, which can explain the different effect on total 25(OH)D.”

Vitamin D2 Linked to Muscle Damage

So, vitamin D2 is less well absorbed and utilized by the body, and it also interferes with, and actually reduces, levels of circulating D3 in the body. This conclusion is confirmed again by a very recent study released in February of 2014. But this study added one further bit of bad news when it was revealed that vitamin D2 was also linked to causing muscle damage after intense exercise.

NASCAR pit crew athletes were randomly assigned to take either vitamin D2 or a placebo for 6 weeks. Participants engaged in 90 minute eccentric exercise, with blood samples and delayed onset of muscle soreness ratings obtained immediately after, and 1 and 2 days after exercise.

While researchers believed taking vitamin D2 would improve performance by reducing inflammation, and aiding in recovery from exercise-induced muscle damage, the results were disappointing.

“This is the first time research has shown that vitamin D2 supplementation is associated with higher muscle damage after intense weightlifting, and thus cannot be recommended for athletes,” David Nieman, DrPH, director of the Human Performance Lab at Appalachian State University, stated. “While vitamin D2 levels in the blood increased, we found that levels of the valuable D3 decreased. And to our surprise, those taking vitamin D2 didn’t have just a little more muscle damage, they had a lot more damage.”

VEGANS and D2

Vegans are opposed to taking vitamin D3 since it is most often derived from either fish liver oil, or from lanolin, which, even though the sheep are not killed for their wool, is still unacceptable to the vegan ethos. So, generally, vegans have only one choice: vitamin D2, commonly sourced from mushrooms. Mushrooms are moderately high in vitamin D but that amount can be increased by subjecting them to extra ultraviolet light. Still, this vitamin D is in the form of D2. And as this study below illustrates, even this natural form of D2, while it did not cause the muscle damage that the last study discussed did, it still reduced blood levels of D3 and offered no benefits.

The purpose of this study was to determine if supplementation with vitamin D2 would enhance skeletal muscle function and reduce exercise-induced muscle damage, in high school athletes, who already had low vitamin D levels. Participants were randomly given either Portobello mushroom powder (600 IU vitamin D2) or placebo for 6 weeks.

The conclusion was: “Changes in skeletal muscle function and circulating markers of skeletal muscle damage did not differ between groups. In conclusion, 600 IU/d vitamin D2 increased 25(OH)D2 with a concomitant decrease in 25(OD)D3, with no effect on muscular function or exercise-induced muscle damage in high school athletes.” (Study)

There is some good news for the vegans, though. A British company has patented a new form of vitamin D3 that is derived from lichen, and it is now available in North America. Called “Vitashine” it is the first vitamin D3 that has been extracted exclusively from a plant source, and is fully endorsed by The Vegan Society (United Kingdom).

Vitamin D3 Prevents Muscle Damage

There was a valid reason for those who ran the last two studies that we looked at, to believe that vitamin D2 would help control inflammation and reduce muscle damage following exercise. That is because other studies have already shown that vitamin D3 supplementation, and/or naturally high blood levels of vitamin D3, will prevent exercise induced muscle damage, and control ensuing inflammation.

So, the fact that vitamin D2 cannot accomplish what D3 clearly can do, and the fact that D2 lowers levels of circulating D3, I think should be enough to convince anyone that D2 is best avoided, both as a supplement and in fortified foods. When looking to get vitamin D from fortified foods, be sure to read the labels, since some dairy products, and other food products, are still fortified with the inferior vitamin D2.

More information

For more information on Vitamin D see our blog posts:

Food Sources of Vitamin D

Vitamin D Toxicity

Optimal Blood Levels of Vitamin D

Vitamin D Boosts Bone Density

Do We Need Vitamin D in the Summer?

Vitamin K2, Prostate Cancer and Vitamin D3

Protecting Against the Flu

Killing with Calcium

The Sunshine Vitamin

Treating Skin Conditions

NutriStart Quick D

Quick D is made with some of the safest, most stable and natural ingredients available.

• Vitamin D3 – Cholecalciferol – the biologically active form from natural sources
• Emulsified liquid form is the most absorbable type of D3
• No unpleasant taste or capsules to take
• Glass bottle and dropper
• Convenient and easy to take
• Organic sunflower oil – a stable and healthy natural base
• Cost effective – with over 960 drops in each bottle, its one of the most economical options on the market.
• Vegetarian friendly

View NutriStart Quick D Vitamin D3

The post Vitamin D2 VS D3 appeared first on NutriStart.

Vitamin D is only found in a few food sources, such as dairy foods (mostly because they are fortified with vitamin D), eggs, cold water fatty fish, and mushrooms. Moderate levels of vitamin D are also found in organ meats, including kidneys and liver, however, these foods are not commonly eaten in the West. The vitamin D concentration found in muscle meat, which is commonly eaten in the West, is considerably lower than that found in organ meats, verging on insignificant.  The Western diet does not contain many foods rich in vitamin D.

Cooking and Vitamin D

Some of the vitamin D compounds found in foods are damaged by cooking. For example cooking eggs in an oven at normal temperatures destroyed 60% of the vitamin D, after 40 minutes exposure to the heat. Frying however, which is hotter than baking, but done for a shorter period of time, only destroyed about 20% of the vitamin D, while boiling destroyed only about 15%. (Technical University of Denmark) (Study)

Can We Get Enough Vitamin D From Food?

Since the recommendations for vitamin D intake have recently been increased considerably, it is pretty much impossible to meet our daily requirements for vitamin D from only food. This is especially true for those who spend most of their time indoors, and who eat no vitamin D-fortified foods. They will definitely have difficulty obtaining adequate levels of vitamin D without supplementation.

While I believe that it simply is not possible to get sufficient vitamin D from the foods we eat, sensible sun exposure can provide sufficient vitamin D during the 4 months of summer that we get here in the Pacific Northwest (and year round for those living in sunny climes).  As little as 15 minutes of summer sun exposure for a fair-skinned person (up to a few hours for dark skinned individuals), is sufficient for this purpose. Remember, you make the most vitamin D when you expose a large area of your skin, such as your back and legs, rather than a small area such as your face or arms.

How much vitamin D do we need from food?

Sun exposure, combined with foods high in vitamin D, can sustain us through the sunny times, and even for a while thereafter, since the body will store vitamin D for a few months, drawing upon it as needed. If you want to get vitamin D from food alone I would suggest that you try to obtain at least 1,000 IU to 2,000 IU daily, at the very least.

The Foods Highest in Vitamin D

Below are the foods that contain rich amounts of vitamin D. These are averaged figures as different sources list slightly different amount.

Vitamin D in Fish

Various types of seafood are high in vitamin D, with the highest levels occurring in fatty fish such as salmon, tuna, and mackerel. Concentrations of vitamin D are particularly high in fish liver. Raw fish contains more vitamin D than when it is cooked, and fatty cuts will contain more than lean cuts. As well, fish canned in oil will have more vitamin D than those canned in water.

Cod Liver Oil – Vitamin D Superfood

Cod liver oil has been used to protect against cold and flu for centuries. This protection of the lungs occurs because cod liver oil naturally contains very high levels of vitamin A and vitamin D. Check the label before purchasing as some modern cod liver oil products remove the vitamins A and D, and are sold only as a source of Omega 3 fatty acids. Cod liver oil has 1,360 IU of vitamin D in one tablespoon.

Vitamin D in Eggs

Vitamin D is found in the yolk in eggs.  There have been experiments where hens have been fed vitamin D enriched diets and the eggs had substantially more vitamin D than standard eggs. The enriched vitamin D diets increased vitamin D content 160 times higher than standard eggs.  The eggs contained between 200 and 8,000 IU.  Vitamin D enriched may be available on the market soon.  (Study)

Cooking eggs does reduce the amount of vitamin D.  Shorter cooking times and lower temperatures preserve the amount of vitamin D.

Mushroom Sources of Vitamin D

Lightly cooked white button mushrooms provide the most vitamin D with 27 IU per 100 gram serving. Subjecting mushrooms to ultraviolet light increases their vitamin D content, and such products are now concentrated and marketed in capsules as vegan sources of vitamin D.

Meat sources of Vitamin D

Raw and cooked beef contained 80–100 ng of vitamin D/100g, with 35–42% of the original vitamin D content being lost upon cooking. The content of vitamin D in beef is low and of little nutritional importance.  Cooked pork and chicken do not contain appreciable amount of vitamin D.

Vitamin D Fortified Foods

In the North America, milk is typically fortified with vitamin D, as are most breakfast cereals. Soy milk is also often fortified in order to make it closer to milk in perceived value. Check the nutrition labels for exact amounts, since there can be a fairly wide variance between different products.

There are two things to be aware of when relying on foods fortified with vitamin D. Some products use the inferior vitamin D2, which some experts believe should be avoided because of its potential to be toxic. Other experts believe that you need much more D2 to accomplish what less D3 will do. Read the nutritional information on the packages to be sure you are getting vitamin D3. According to both the Canadian and U.S. dairy councils, most dairy products  in North America are fortified with D3.

The other thing to know is that when the Boston University School of Medicine tested samples of milk, they found that 8 out of 10 samples contained either 20% less or 20% more vitamin D, than the label indicated, and some of the milk tested contained absolutely no vitamin D.

Vitamin D Fortified Dairy Products

If cheese, milk, and yogurt are not fortified, they are normally low in vitamin D, with the exception of butter because of its high fat content. However, we cannot consume sufficient butter to add an appreciable amount of vitamin D to the diet (1 tablespoon provides 8 IU).

Milk can provide up to 125 IU per cup.

Cheese can provide up to 6.6 IU in a cubic inch.

Vitamin D Fortified Soy Milk

Fortified Soy Milk can provide up to 120 IU per cup. Amounts of vitamin D vary between products.

Vitamin D Fortified Cereals

Because cereals are a breakfast staple in the North America, most commercial cereals are fortified with the essential vitamins and some minerals. Fortified cereals can provide up to 342 IU per 2 cups (Quaker Instant Oatmeal), though most are in the range of 200 IU. This can add up to a reasonable amount when the cereal is combined with fortified milk or soy milk.

Vitamin D Requirements and Testing

In order to get all the benefits of vitamin D you will need optimal blood levels of vitamin D3.  The only way to know if you are getting to much or too little is a vitamin D test.  We have published a blog post on vitamin D testing to help you assess whether you need to up your intake of vitamin D from foods or supplements.  Don’t forget to get some sun when the weather is nice!

More information

For more information on Vitamin D see our blog posts:

Vitamin D Toxicity

Optimal Blood Levels of Vitamin D

Vitamin D Boosts Bone Density

Do We Need Vitamin D in the Summer?

The Sunshine Vitamin

Treating Skin Conditions

NutriStart Quick D

Quick D is made with some of the safest, most stable and natural ingredients available.

• Vitamin D3 – Cholecalciferol – the biologically active form from natural sources
• Emulsified liquid form is the most absorbable type of D3
• No unpleasant taste or capsules to take
• Glass bottle and dropper
• Convenient and easy to take
• Organic sunflower oil – a stable and healthy natural base
• Cost effective – with over 960 drops in each bottle, its one of the most economical options on the market.
• Vegetarian friendly

View NutriStart Quick D Vitamin D3

The post Vitamin D Foods appeared first on NutriStart.

– If you don’t get enough exposure to sunlight. Here in Canada there are roughly 4 months of the year (summer) when you can get enough vitamin D from the sun. Even during those months you need to expose at least your arms and legs, since the face does not make D well. And you must not use a sunscreen, nor be too well washed: since vitamin D is made from the oils on your skin, if you wash all the natural oils off of your body, with a hot, soapy shower, the sunlight has nothing to work on. If you are pregnant or obese, you have higher than normal requirements for vitamin D. If you don’t take a vitamin D supplement odds are you are deficient (unless you live in a sunny climate and sunbath properly), since it is almost impossible to get enough vitamin D from the foods we eat.

-If you are dark-skinned, you are likely to be deficient in vitamin D. Dark skinned people need to get much more sun exposure to get the same amount of vitamin D as a fair-skinned person.

-If you are elderly, you have thinner skin than you did when you where younger. This means that you cannot produce as much vitamin D as you once did, and thus will require extra sun exposure, or supplementation.

-Babies fed on breast milk alone, who don’t receive a vitamin D supplement, are likely to be deficient in vitamin D, unless their mother supplements with it.

-If you have advanced kidney disease (especially if you need dialysis), your body will be unable to make the active form of vitamin D, and you will require a supplement.

Symptoms of Vitamin D Deficiency

Vitamin D deficiency symptoms can be as vague as fatigue, and general aches and pains. In fact, some people may not show any obvious symptoms at all, even though they are still at increased risk for the diseases linked to vitamin D deficiency.

Here is an overview of the most common ailments linked to insufficient D.

• Acne
• Anemia
• Asthma and respiratory diseases, in both adults and children
• Autism
• Bone pain
• Cancer (breast, colon, lung, lymphoma, prostate)
• Cardiovascular disease
• Crohn’s Disease
• Dental cavities
• Depression
• Diabetes
• Ear infections in children
• Fatigue
• Frequent infections
• Frequent colds and flu
• Hypertension
• IBS (Irritable Bowel Syndrome)
• Osteoporosis
• Multiple Sclerosis
• Muscle weakness
• Periodontal disease
• Psoriasis
• Rickets in children
• SAD (Seasonal Affective Disorder)
• Schizophrenia

A vitamin D blood test is the only way to know if we are getting enough vitamin D or not.  Please view our post on Vitamin D testing for more information.

More information

For more information on Vitamin D see our blog posts:

Food Sources of Vitamin D

Vitamin D Toxicity

Optimal Blood Levels of Vitamin D

Vitamin D Boosts Bone Density

Do We Need Vitamin D in the Summer?

Vitamin K2, Prostate Cancer and Vitamin D3

Killing with Calcium

The Sunshine Vitamin

NutriStart Quick D

Quick D is made with some of the safest, most stable and natural ingredients available.

• Vitamin D3 – Cholecalciferol – the biologically active form from natural sources
• Emulsified liquid form is the most absorbable type of D3
• No unpleasant taste or capsules to take
• Glass bottle and dropper
• Convenient and easy to take
• Organic sunflower oil – a stable and healthy natural base
• Cost effective – with over 960 drops in each bottle, its one of the most economical options on the market.
• Vegetarian friendly

View NutriStart Quick D Vitamin D3

The post Vitamin D Deficiency appeared first on NutriStart.

A vitamin D blood test is the only way to know if we are getting enough vitamin D or not.

I believe in the therapeutic power of higher than normal doses of vitamin D, but I also believe that high levels of isolated nutrients can lead to problems down the road. Such problems are often due to the fact that all nutrients have co-factors. Therefore, taking unnaturally (that is amounts found outside of normal dietary intakes) high amounts of one nutrient, will deplete the body of other nutrients.

We have addressed the basics of vitamin D co-factors in previous blogs (vitamin A and vitamin K2), and it is advisable to consider taking these co-factors along with your vitamin D supplement. And, I also suggest skipping your vitamin D supplement for a couple of days each week, in order to allow the body to use up any excess of this fat-soluble vitamin that we may be carrying. I believe this safety feature should be practiced with most supplements.

There are those of us who choose to take 5,000IU of vitamin D daily (or more), for treating ailments, or just because we believe some of the enthusiastic proponents of higher doses. After all taking supplements is much like belonging to a religion, as is trusting the conventional medical system. In both cases you generally either believe or don’t believe; often strongly. If you are in this camp of believers, I strongly advise that you get a vitamin D test, at least once or twice a year, just to insure that you are not overdosing with too much of a good thing.

A vitamin D blood test can be obtained from your doctor, or you can do an in-home test. Both methods of testing are considered accurate, but it is important that you request a 25(OH)D test. Another type of blood test for vitamin D, is called a 1,25(OH)₂D test, but the 25(OH)D test is the only one that will let you know if you are getting enough vitamin D, and whether you may need to take a vitamin D supplement, or increase your dose.

Vitamin D Testing in Canada

When the news about all the benefits of vitamin D started spreading through the mass media, medical requests for vitamin D blood tests went through the roof. The demand for such tests in Ontario went from 29,000 in 2004 to more than 700,000 in 2009. B.C reported a 10 fold increase in testing over 5 years, and in Alberta, Calgary had a 400% increase in tests within 2 years.

As a result of this increased strain on the medical budget, most of the provinces started to restrict the tests to only when a doctor suspects a serious deficiency. For example the B.C. Ministry of Health states that: “Measuring serum vitamin D as 1,25-dihydroxyvitamin D[1,25 (OH)2-D] is seldom indicated, except in selected patients with advanced renal failure, mineral and/or bone diseases. Specialist consultation should be considered for patients with malabsorption, unexplained bone pain, unusual fractures or other evidence suggesting metabolic bone disorder.”

The provinces that restrict access to the vitamin D blood test currently include Alberta, B.C., Labrador, Manitoba, Newfoundland and Ontario. What this means is that, unless you are at risk for osteoporosis, or certain specific diseases, if you want a vitamin D blood test, you will have to pay for it yourself.  The cost of the test ranges from $93 to $32 depending on which province you live in.

At least one doctor voiced displeasure at this restriction of doctor’s ability to screen their patients for vitamin D deficiency. Dr. Linda Rapson, a general practitioner from Toronto, and past-chair of the Ontario Medical Association’s complementary medicine section, said: “This is a big mistake. This will be a lost opportunity to promote health and prevent disease. That’s what it looks like to anyone who’s been following the research literature.” I have to agree that this is a “penny-wise/pound-foolish” response by these provincial medical services plans. In the long run, such testing would save much more money, by preventing serious, and more expensive to treat, diseases from arising in a large portion of the population.

Vitamin D Testing in British Columbia

As of 2013, the position of the B.C. Ministry of Health is as follows: “Routine serum vitamin D testing or screening for vitamin D deficiency is not recommended…There is no clinical utility in performing Vitamin D tests on patients who are thought to be at risk for sub-optimal vitamin D levels and who would benefit from vitamin D supplementation. Because vitamin D supplementation in the general adult population is safe, it is reasonable to advise supplementation without testing. Routine testing of vitamin D levels is not medically necessary prior to or after starting vitamin D supplementation. http://www.bcguidelines.ca/pdf/vitamind.pdf

I agree with their position that it is safe and reasonable to advise supplementation without testing, unfortunately, most doctors still only recommend 1 to 2,000 IU daily. Therefore, they are missing the opportunity to treat, and reduce the frequency of, more serious ailments, like diabetes, cancer and heart disease, just to name a few. These are areas where we could be saving lives, and reducing strain on the medical budget. But, for this to occur, testing will be required to ensure that such vitamin D therapy is done safely.

When I called LifeLabs (the primary laboratory facility in B.C.) about getting a vitamin D test, I was told I would still need a doctor’s referral, even though, unless he suspects that I have a bone disease, I would have to pay for it myself. According to the Ministry of Health the average cost of a vitamin D blood test in B.C. is $61.32 (2013).

Naturopaths Offer Vitamin D Testing

When I checked with a local naturopath (here in B.C.), I was told that their position is to offer a vitamin D test with minimum mark-up (15%). This is to encourage people to take this test, especially important if they want to take higher levels of vitamin D, either for treating an ailment, or just for general longevity purposes. The charge is $69, which may or may not be covered by extended medical, depending on the insurance provider.

Vitamin D Testing in the U.S.

According to Dr. Michael Holick, referred to in the last two blogs on vitamin D as a foremost expert on the subject, in the U.S it can cost up to $225 for a vitamin D blood test, and Medicare reimburses only forty dollars of that fee.

Given the cost, his position is much like that of the B.C. government: he believes that not everybody needs to be tested, but everybody should be taking a vitamin D supplement (he suggests about 2,000IU daily). If they do that, along with sensible sun exposure in the spring, summer, and fall, they should easily be able to maintain a blood level of 25-hydroxyvitamin D above the 30ng/mL mark.

In the U.S., unlike Canada, you can bypass your doctor and go straight to a testing laboratory. You are allowed to order a test online and have the actual blood work done at a laboratory. Some websites that offer this service include: mymedlab.com; healthcheckusa.com; and privatemdlabs.com. You can buy a 25(OH)D test from all of these companies, and have the test itself done at your nearest LabCorp, though these tests are more expensive than in-home tests.

The Life Extension Foundation offers a vitamin D blood test on their website, which also requires going to a laboratory. While it is not a home test, it is at least cheaper than going through a doctor, if this test is not covered by your health insurance. Life Extension members pay only $47 for vitamin D blood testing, as opposed to the up to $225 cost Dr. Holick has observed. The cost is $63 for non-members.

Vitamin D Home-Testing Kit

If you don’t want to through the doctor, or naturopath, just to requisition a vitamin D test, and if you are going to have to pay for it yourself anyways, in-home tests are now available, and are easy to use. The test is sent to your house, and you just prick your finger, put a small sample of blood on some blotter paper, and send it to a laboratory for testing.

One such home test is available through The Vitamin D Council (and they appear to ship to Canada). The Vitamin D Council works with ZRT Labs, and receives 15% of the proceeds from each test bought, which helps to support the Vitamin D Council (a nonprofit organization). A one-test kit is $65 (US) and a four-test kit is $220 (US).

Understanding Your Vitamin D Test Results

As we discovered in the previous blog on Optimal Blood Levels of Vitamin D, most alternative experts in the field agree on the numbers we are looking for. In his book “The Vitamin D Solution”, Dr. Holick recommends that we maintain a blood level of 25-hydroxyvitamin D of between 40-60ng/mL, and The Vitamin D Council suggests that a level of 50ng/ml is the ideal level.

When you get your test results you will see a number in units of ng/ml, or in units of nmol/l. In the U.S. health professionals use the ng/ml measurement, whereas elsewhere in the world (apparently in Canada as well), vitamin D blood test results are given in units of nmol/l.

To convert a test result measured in nmol/l to one measured in ng/ml, divide the nmol/l number by 2.5. For example, 50nmol/l is the same as 20ng/ml (50÷2.5). Ideally, you do not want to have a blood level of over 100ng/ml, and anything over 150ng/ml is considered dangerous.

It is one thing to have a handy number to tell you your vitamin D status, but what do you do with that information? If your numbers are too high, odds are you are taking way too much vitamin D and the answer is simply to stop for a while. As previous blogs have indicated, many scientific studies have been done where subjects are injected with huge amounts of vitamin D (50,000IU to 150,000IU), and left to ride it out for months to come. If your numbers are too high, and you have serious health issues, you would want to follow up with a blood test for calcium levels, to ensure that you have not developed hypercalcemia. If you did have this condition, you would put yourself in the hands of a health professional in order to get it under control, since it can be a dangerous position to be in.

How much Vitamin D?

If your numbers are too low, the trick is to determine just how much vitamin D you need to get yourself into the ideal range. Fortunately that information is available through another vitamin D advocacy group (akin to The Vitamin D Council) known as “Grassroots Health”. They offer a free chart on their site that shows you just how much vitamin D you need to supplement with, in order to get to the ideal range. For example, if your reading is 20ng/ml (and you weight about 150lbs) it would require an average intake of 4300 IU of vitamin D3 daily, in order to raise your blood level to 50ng/ml.

Participate in a Vitamin D Experiment

Grassroots Health also sells a vitamin D home test kit  ($65 including shipping), but more than that, they offer you a chance to participate in a 5-year study designed to observe vitamin D levels amongst a wide group of people, and track health issues associated with vitamin D deficiency.

You may choose to enroll in the “D*Action” project for a 1-time only test, or you can choose to participate in the 5 year project, where you provide your health information, along with taking a vitamin D test every 6 months, for over the 5 year period.

There is a $65 fee every 6 months, when you participate in the 5 year project, which includes a new test kit, a new questionnaire entry, and a reporting of results back to you.  You will get a follow up email every 6 months reminding you it’s time for your next test and health survey.

With this large scale study the D*Action project is “expecting to demonstrate the significance of this nutrient on many people’s health and, of course, in the prevention of many diseases.”

The Value of Vitamin D Testing

It is important to know if you have optimal levels of Vitamin D.  If you are concerned about not getting enough Vitamin D or concerned that you might be getting too much it might be helpful to get a test.  Let us know the results of your tests or if you have any questions or comments.

More information

For more information on Vitamin D see our blog posts:

Food Sources of Vitamin D

Vitamin D Toxicity

Optimal Blood Levels of Vitamin D

Vitamin D Deficiency

Vitamin D Boosts Bone Density

Do We Need Vitamin D in the Summer?

Vitamin K2, Prostate Cancer and Vitamin D3

Killing with Calcium

The Sunshine Vitamin

NutriStart Quick D

Quick D is made with some of the safest, most stable and natural ingredients available.

• Vitamin D3 – Cholecalciferol – the biologically active form from natural sources
• Emulsified liquid form is the most absorbable type of D3
• No unpleasant taste or capsules to take
• Glass bottle and dropper
• Convenient and easy to take
• Organic sunflower oil – a stable and healthy natural base
• Cost effective – with over 960 drops in each bottle, its one of the most economical options on the market.
• Vegetarian friendly

View NutriStart Quick D Vitamin D3

The post Vitamin D Testing appeared first on NutriStart.

How much vitamin D is too much?  Can you overdose on vitamin D? You will find a far different range of recommendations depending on who you listen to, from the conservative approach of a doctor, through the more up-to-date suggestions of a naturopath, all the way to the enthusiastic over-kill of the true believer.

Vitamin D is Fat-soluble

It is important to note that vitamin D is fat-soluble, which means your body has a hard time getting rid of it if you take too much. As one who is only a nutritional consultant and health researcher, and not a health professional, I never recommend that people take more than 3,000 to 5,000 IU of vitamin D3, on a regular basis, and even then for only 5 days a week. (By skipping a couple of days a week we ensure that if we took too much of a vitamin, the body will have a chance to use it up. Also the body will store the vitamin more efficiently if we do not take it every day.)

I will however suggest that, for certain ailments, one should take 10,000 IU for five days, before dropping to the lower dosage level. But, according to information from vitamin D expert, Dr. Horlick (referred to in the Optimal Blood Levels of Vitamin D blog post), I am definitely erring on the side of caution.

Toxicity of Vitamin D

He was part of a study done in 2002 that showed that you can take up to 10,000 IU of vitamin D a day for up to half a year, and still not reach a level of vitamin D toxicity. In his book he recommends that children can be given up to 2,000 IU daily for their first year of life. For children aged 1 to 12 years old, he believes that 5,000 IU of vitamin D daily is safe, and teenagers and adults can safely take up to 10,000 IU of vitamin D a day (for up to 6 months),without any worries.

In his book, The Vitamin D Solution, Dr. Horlick states that it is pretty much impossible to get an adequate amount of vitamin D from dietary sources. It can also be difficult to get children and teenagers (not to mention some adults), to take a vitamin D supplement every day.

In this case, vitamin D can be supplemented with one large dose on a weekly, or even monthly, basis, as long as the total dose is equivalent to their daily needs for that period of time. For example, if teenagers and adults need a total of at least 2,000 IU of vitamin D a day, then taking 14,000 IU of vitamin D every week, or 60,000 IU of vitamin D every month has been shown to be effective in maintaining the blood levels of 25-hydroxyvitamin D above 30 ng/mL.

I would suggest that these high levels are somewhat debatable, as he is overlooking the necessary co-factors that vitamin D requires, when taken in supplemental form. But, nonetheless, this does show that a world-renown expert in the subject of vitamin D, is confident that we can supplement with relatively high doses, quite safely.

Co-Factors of Vitamin D

The necessary co-factors for vitamin D are vitamins A and K2. It is now believed by some experts that vitamin D toxicity may be due to a lack of vitamin A. (And the inverse probably holds true as well: that vitamin A toxicity comes from taking high levels of vitamin A without adequate vitamin D intake.) This makes sense because the form of vitamin D that we get form supplements is “active”, and the form that we get from the sun is “inactive.” Vitamin D from the sun is stored in the skin and liver until the body activates it, based on its perceived daily needs.

When we eat vitamin D in the active form, from foods, it is most commonly found in liver (fish and mammals), where it is occurs in combination with vitamin A. Where vitamin A creates compounds in the body that break down bone (osteoclasts), vitamin D creates compounds that reform bones (osteoblasts). Together they maintain the health and density of the skeletal structure.

Vitamin D and Hypercalcemia

Excessive vitamin D will also pull too much calcium into the blood stream, ultimately leading to a disease called hypercalcemia, which can cause calcium deposits in the joints, and calcification of the arteries. Other symptoms of hypercalcemia include muscle weakness, joint pain, confusion, loss of appetite, lethargy and fatigue.

When there is too much calcium in the blood, it is up to vitamin K2 to move it back into the skeletal structure. From this we can see that we need to look at vitamin D supplementation as part of a triune that includes vitamins A and K2. By ensuring that we have adequate amounts of vitamins A and K2, we can safely take the higher doses of vitamin D. (For information on dosage levels of vitamin A and vitamin K2, see previous blogs)

The Vitamin D Council and Vitamin D Toxicity

According to on-line experts on vitamin D research, The Vitamin D Council, vitamin D toxicity usually occurs if you take 40,000 IU per day for a couple of months or longer, or take an extremely large one-time dose.

They are much more conservative when it comes to dosing children with vitamin D, clearly more cautious than the recommendations of Dr. Horlick (as stated at the beginning of this article). And in the case of children it is always better to err on the side of caution, unless you are under the guidance of a health professional. If I were to follow the guidelines of Dr. Horlick rather than those below, from the Vitamin D Council, I would ensure that they were also getting some vitamin A and K2.

Vitamin D Dosage for Children

Here are their cautions for dosing children:

-children that weigh 25 lbs or less: 2,000 IU/day for over three months is potentially toxic.

-children that weigh between 25 and 50 lbs: 4,000 IU/day for over 3 months is potentially toxic.

-children that weigh between 50 and 75 lbs: 6,000 IU/day for over 3 months is potentially toxic.

-children that weigh between 75 lbs and 100 lbs, 8,000 IU/day for over 3 months is potentially toxic.

If one wants to try higher levels on children, especially due to some ailment that it might help, remember that you can use higher dosage levels for a short period of time (like one week), and then be sure to skip 2 or 3 days a week as insurance against overdosing.

Optimal Blood Levels of Vitamin D

The ideal blood level of vitamin D that The Vitamin D Council recommends is 50 ng/ml; pretty much the same level as recommended by Dr. Horlick. The Vitamin D Council recommends that adults take 5,000 IU/day of a vitamin D supplement, in order to maintain this level. They also point out that if your blood level of vitamin D is greater than 150 ng/ml, it is dangerously high and possibly toxic.  (Link)

In the next blog on vitamin D I will look at how and where to get a vitamin D test, something that is important to do if you are in poor health, or wish to continually supplement with doses of vitamin D higher than 2-3,000 IU per day.

More information

For more information on Vitamin D see our blog posts:

Food Sources of Vitamin D

Vitamin D Toxicity

Optimal Blood Levels of Vitamin D

Vitamin D Deficiency

Vitamin D Boosts Bone Density

Do We Need Vitamin D in the Summer?

The Sunshine Vitamin

Critical Nutrients for the 21ST Century. Part 1

Treating Skin Conditions

NutriStart Quick D

Quick D is made with some of the safest, most stable and natural ingredients available.

• Vitamin D3 – Cholecalciferol – the biologically active form from natural sources
• Emulsified liquid form is the most absorbable type of D3
• No unpleasant taste or capsules to take
• Glass bottle and dropper
• Convenient and easy to take
• Organic sunflower oil – a stable and healthy natural base
• Cost effective – with over 960 drops in each bottle, its one of the most economical options on the market.
• Vegetarian friendly

View NutriStart Quick D Vitamin D3

The post Vitamin D Toxicity appeared first on NutriStart.

Expert’s Opinion: Ideal Blood Levels of Vitamin D

(In scientific terminology, 25(OH)D refers to 25-hydroxyvitamin D, the  form of vitamin D measured in the blood and the measurement is expressed as ng/ml.)

In 2010 Life Extension Foundation published an interview with Dr. Michael Holick, considered the world’s foremost researcher on the benefits of vitamin D. Michael F. Holick, PhD, MD, is a professor of medicine, physiology, and biophysics at Boston University Medical Center, and is also the director of the General Clinical Research Unit there. He is either directly, or indirectly, responsible for most of the studies that have shown how genetic receptors found throughout the body use vitamin D to reduce the risk of cancer, depression, diabetes, and heart disease.

In his book “The Vitamin D Solution”, Dr. Holick recommends that we maintain a blood level of 25-hydroxyvitamin D of between 40-60 ng/mL, the range at which most of the health benefits occur. To attain this, Dr. Holick says that he practices sensible sun exposure, when the sun provides sufficient light to make vitamin D in the skin and, as well, he takes 2,000 IU of vitamin D as a supplement, along with 400 IU from a multivitamin, and drinks 3 glasses of vitamin D fortified milk every day. This maintains his blood level of 25-hydroxyvitamin D in the range of 40-50 ng/mL.

Vitamin D and All-Cause Mortality

Now let’s see how Dr. Horlick’s recommendations compare to what other research suggests is an optimal amount of vitamin D for general health and longevity.

A research paper titled “Vitamin D and All-cause Mortality” evaluated more than 3,000 subjects and concluded that serum levels of vitamin D at less than 20 ng/mL “were associated with an almost 2-fold increased risk of all-cause mortality compared to patients with 25(OH)D levels  greater than 30 ng/mL.” 

Another study did data analysis of more than 13,000 adults in the National Health and Nutrition Examination Survey. It found that subjects with 25(OH)D levels  less than 17.8 ng/mL were likely to have a 26% increased risk of mortality compared to individuals with 25(OH)D  greater than 32.1 ng/mL.

And, yet another study, of nearly 11,000 subjects, further confirmed this statistical trend. Here 25(OH)D levels less than 30 ng/mL were associated with a greater than 1.5-fold increased risk of all-cause mortality, when compared to patients with levels greater than 30 ng/mL. On the other hand, vitamin D supplementation (ranging between 1000 IU/day to 50,000 IU biweekly), was associated with a 60% reduction in the risk of all-cause mortality.

The conclusion drawn was: “Consequently, intake of ordinary doses of vitamin D supplements seem to be associated with decreases in total mortality rates.” When we think back to the conclusions drawn from the flawed New Zealand study that I debunked in the last blog, this statement becomes all the more meaningful. Interpretations of the New Zealand study often concluded that there was no value in supplementing with vitamin D, but, even if they were correct about it having no effect on bone density, mortality studies clearly indicate that even low doses of vitamin D can help prolong life in a statistically significant manner.

Who Needs Extra Vitamin D?

Dr. Holick points out that people who are obese have so much body fat that the vitamin D gets trapped in the fat, and is no longer bioavailable. His work showed that obese adults exposed to ultraviolet light, or given oral doses of vitamin D, only raised their blood level to less than half that of a person with normal weight. Therefore people who are technically obese need to ingest at least 2 to 3 times more vitamin D than the average person, in order to attain the same blood levels. We can take this to imply that even those who are overweight, without being obese, should probably take more than average amounts of supplemental vitamin D.

The elderly also often need more vitamin D than younger people do. Aging decreases one’s ability to make vitamin D in the skin (aside from the fact that the elderly often get less sun exposure than younger people). When you compare a 70 year old to a 20 year old, the 70 year old only makes about 25 % of the vitamin D, compared to the 20-year-old.

It is clearly safe to take 1,000 IU to 2,000 IU of vitamin D3, in supplemental form, on a daily basis, but to truly know if you need more, you pretty much need to get a blood test. In the next blog I will look at how safe it is to self-prescribe, and dose with higher levels, and what you can do to ensure that this is done safely. Following that blog, I will examine how and where you can get your blood tested for vitamin D levels.

More information

For more information on Vitamin D see our blog posts:

Vitamin D Testing

Food Sources of Vitamin D

Vitamin D Toxicity

Optimal Blood Levels of Vitamin D

Vitamin D Deficiency

Vitamin D Boosts Bone Density

Do We Need Vitamin D in the Summer?

Vitamin K2, Prostate Cancer and Vitamin D3

Killing with Calcium

The Sunshine Vitamin

The Basics of Supplementation

Critical Nutrients for the 21ST Century. Part 1

Treating Skin Conditions

NutriStart Quick D

Quick D is made with some of the safest, most stable and natural ingredients available.

• Vitamin D3 – Cholecalciferol – the biologically active form from natural sources
• Emulsified liquid form is the most absorbable type of D3
• No unpleasant taste or capsules to take
• Glass bottle and dropper
• Convenient and easy to take
• Organic sunflower oil – a stable and healthy natural base
• Cost effective – with over 960 drops in each bottle, its one of the most economical options on the market.
• Vegetarian friendly

View NutriStart Quick D Vitamin D3

The post Optimal Blood Levels of Vitamin D appeared first on NutriStart.

Vitamin D Boosts Bone Density, Contrary to Headlines.

Vitamin D as a supplement for bone density is currently under attack. Whenever a supplement proves too effective, the pharmaceutical industry rallies to shoot it down, least it steal business from them.

“Vitamin D supplements don’t help boost bone density in healthy adults” is the current such headline, referring to a study published in The Lancet Medical Journal, and done by the University of Auckland’s Department of Medicine. This headline was splattered all over the internet for days afterwards, not to mention countless newspapers, with virtually no critical response, as of yet.

This study was actually a review of 23 other studies, including 4,082 patients, most of them women, taking supplemental vitamin D for an average of two years. The overview found little difference in bone density measured at key points in the skeleton, such as the hip, the forearm or the lumbar spine. The researchers did note a difference in one place, the femoral neck, but said the benefits were not statistically significant.

“The negative findings of our analysis contrast with the widely held perception that vitamin D works directly on bone cells to promote mineralization,” the scientists wrote. “This perception is probably incorrect.” The Lancet –  Effects of vitamin D supplements on bone mineral density: a systematic review and meta-analysis

Flaws in the New Zealand Bone Density Vitamin D Study

Let’s have a look at the main flaws in this unscientific attack on vitamin D.

First, we are looking at a pooling of various studies done all over Europe and the U.S., so we have no indication how many people were in areas where they received sufficient sunshine for D production, or not. Nor do we have any idea what their diets might have provided by way of vitamin D. All these people may have already been deficient in Vitamin D, which is likely since it has recently been shown that vitamin D deficiency is rampant even in countries with lots of sunshine throughout the year, such as India (80% deficient) and Oman (87% deficient). (Article)

In almost half of the studies reviewed, the amount of vitamin D given as a supplement was insufficient to make a difference, especially if the subjects were already D-deficient. “In ten studies (n=2294), individuals were given vitamin D doses less than 800 IU per day.”

Compare this to 10,000 IU of Vitamin D that your body can make from 30 minutes of direct sunlight (with proper sunbathing, at the proper time of day and year), if it is deficient in vitamin D.

This study further ignores one from last year that found that people 65 and older who took 800 to 2,000 units of the vitamin daily had a 30% lower risk of hip fractures. In that study, it was found that taking less than about 800 IU of vitamin D per day (with or without calcium), had no effect on bone-fracture risk, when compared with taking a placebo or a calcium supplement alone.

Taking 800 IU or more, however, decreased the risk of hip fracture by 30% and the risk of other bone fractures by 14%. “A 30% reduction in hip fracture with an inexpensive and safe intervention such as vitamin D has enormous public health implications,” said the lead author Dr. Heike Bischoff-Ferrari, director of the Center on Aging and Mobility at the University of Zurich, in Switzerland. The New England Journal of Medicine – A Pooled Analysis of Vitamin D Dose Requirements for Fracture Prevention

A comment from a doctor that wrote an editorial to accompany this positive vitamin D study really hits the nail on the head, and could easily be applied to the flawed study one from New Zealand: “All of the problems with previous studies come from a very modest dose of vitamin D. If you don’t give [study participants] enough of the vitamin D, then you won’t see an effect.”

Blood Levels of Vitamin D

Aside from the New Zealand study revealing that nearly half the subjects only took 800 IU of vitamin D, it also states that: “Mean baseline serum 25-hydroxyvitamin D concentration was less than 50 nmol/L in eight studies.”

Experts on supplementing with vitamin D, such as The Vitamin D Council and Life Extension Foundation believe that we want to maintain a blood level of vitamin D of at least 50 ng/ml. Now you will notice that the study in question here uses a different measurement that the groups I have listed. But when we do the conversion, their baseline concentration of 50 nmol/L is equivalent to 20 ng/ml, in the terminology used by The Vitamin D Council, and the Life Extension Foundation.

As another study reveals, 800 IU of vitamin D will not bring blood levels up to the amount necessary for good health and good bone density. “Administration of 800 IU of vitamin D3 during 45 days was more effective than D2 in increasing 25OHD, but both failed to achieve adequate levels of 25OHD (= 30 ng/ml). Is daily supplementation with vitamin D2 equivalent to daily supplementation with vitamin D3 in the elderly?

So the dosage range on which they based their judgment was already clearly far too low to be effective at protecting bone density.

Vitamin D3 vs D2

Finally, this flawed study looked for existing trials “assessing the effects of vitaminD3 or D2, (but not vitamin D metabolites) on bone mineral density.” It is believed by many experts that vitamin D2 is inactive and relatively ineffective as a D supplement, and possibly even toxic.  Recent scientific studies have certainly illustrated that vitamin D3 is a far more effective supplement than is D2. The American Journal of Clinical Nutrition – Comparison of vitamin D2 and vitamin D3 supplementation in raising serum 25-hydroxyvitamin D status: a systematic review and meta-analysis

In a study reported in the American Journal of Clinical Nutrition, certainly peers of those who produced the New Zealand study, it was concluded that: “However, the inefficiency of vitamin D2 compared with vitamin D3, on a per mole basis, at increasing 25(OH)D is now well documented, and no successful clinical trials to date have shown that vitamin D2 prevents fractures. Given the assumption that the intake of any nutrient will deliver defined effects [ie, supplementation with vitamin D will lead to an increase in 25(OH)D or fracture prevention], it is clear that vitamin D2 does not fit this current nutritional notion… The scientific community is aware that these molecules are not equivalent. Therefore, vitamin D2 should no longer be regarded as a nutrient appropriate for supplementation or fortification of foods.”

Another study concluded the same thing: “Vitamin D3 increases the total 25(OH)D concentration more than vitamin D2. Vitamin D2 supplementation was associated with a decrease in 25(OH)D3, which can explain the different effect on total 25(OH)D.”   Bioavailability of vitamin d2 and d3 in healthy volunteers, a randomized placebo-controlled trial.

So, we also don’t know what percentage of the studies looked at were analyzing blood levels of vitamin D2, a fairly ineffective form of vitamin D. And we have to ask, given the above material from the AJCN, don’t these scientists compare their own research to that of their peers before publishing? Or was this a deliberate hack job, designed to do nothing but discourage people from using vitamin D as a supplement? The amount of headlines that circulated the world both in newspapers and online, concerning this devaluing of vitamin D with regards to bone density, was not countered by any moderating views that I could find. And if they were out there, they are certainly in the minority and not nearly as well reported.

Summary

So, what we have found after analyzing this flawed study is, for me, enough to consider it a deliberate act of disinformation by a group with a vested interest in maintaining illness in the general population. A cursory check of the sponsor of the study seems to indicate that it is supported by the government of New Zealand, in order to support the health of its citizens. If that is true, they are getting poor value for their money, or their organization has been co-opted by outside interests (namely those selling drugs for osteoporosis).

We have seen that the study was an overview of 23 other studies done all over North America and Europe and that they did not control for variables; that is, they do not know how deficient in vitamin D the subjects may have already been. Since the locations of the study are in the temperate zone mostly, odds are that a good portion of the subjects were low in vitamin D.

Since a more rigorous study, previous to theirs, clearly indicated that only levels above 800 IU of vitamin D were effective in improving bone density, they ignored the major flaw to their study, found within their own field of research.

Finally, in their study they did not distinguish between those taking the inferior vitamin D2 and those taking the more effective form of D3, another factor that would skew the results towards ineffective.

What we can take away from this is threefold: we should have our blood tested to see if we are deficient (less than 50 ng/ml); we should take more than 800 IU of vitamin D daily, if we are deficient, (probably at least 2,000 IU), and wish to protect our bone health; and, when we take vitamin D it should be in the form of D3 and not D2 (commonly the form used when prescribed as a drug by a physician, and the form found in milk).

More information

For more information on Vitamin D see our blog posts:

Vitamin D Toxicity

Optimal Blood Levels of Vitamin D

Vitamin D Deficiency

Vitamin D Boosts Bone Density

Do We Need Vitamin D in the Summer?

Vitamin K2, Prostate Cancer and Vitamin D3

Protecting Against the Flu

Killing with Calcium

The Sunshine Vitamin

The Basics of Supplementation

Critical Nutrients for the 21ST Century. Part 1

Treating Skin Conditions

NutriStart Quick D

Quick D is made with some of the safest, most stable and natural ingredients available.

• Vitamin D3 – Cholecalciferol – the biologically active form from natural sources
• Emulsified liquid form is the most absorbable type of D3
• No unpleasant taste or capsules to take
• Glass bottle and dropper
• Convenient and easy to take
• Organic sunflower oil – a stable and healthy natural base
• Cost effective – with over 960 drops in each bottle, its one of the most economical options on the market.
• Vegetarian friendly

View NutriStart Quick D Vitamin D3

The post Flawed Vitamin D Study appeared first on NutriStart.

In part 2 of AMMONIA TOXICITY we are going to find out what we can do to remove ammonia from our body, both by supporting the organs involved in processing and disposing of it, and by taking supplements with an affinity for removing ammonia.

We have seen that there are 3 organ systems in the body that produce and/or deal with ammonia: the liver, the kidneys and the intestines. Let’s look at each one separately and see what we can do to facilitate their ammonia detoxification functions.

THE LIVER: FIRST LINE OF DEFENSE AGAINST AMMONIA

Removal of ammonia begins with the liver, therefore keeping the liver healthy and well functioning will clearly help to improve ammonia removal. Since a major medical indicator of liver failure is high levels of ammonia in the bloodstream, it follows that detoxifying the liver may well be the best way to remove ammonia from the body.

The liver normally receives some ammonia via the intestines, from the bacterial break-down of amino acids found in dietary protein. A healthy liver detoxifies that ammonia, by converting it into urea, which is then removed from the body by way of the urine. But, if the liver is malfunctioning, the ammonia remains unprocessed, and will enter the bloodstream.

To enhance the detoxification pathways, the liver uses sulfur compounds to produce the antioxidant glutathione. The amino acid L-cysteine is the most crucial sulfur compound needed by the liver to produce glutathione. The best way to get L-cysteine into the body, in supplemental form, is to use N-acetyl-cysteine. NAC is a powerful antioxidant and immune stimulant, and as well has been shown to support lung function, and to help remove heavy metals.

It should be noted that taking NAC is more efficient at raising glutathione levels than taking actual glutathione, in supplement form (the exception being Liposomal Glutathione). Vitamin C is also a potent elevator of glutathione production, with 500mg being sufficient to create this response. Other supplements that can effectively raise glutathione levels include Milk Thistle Extract, Alpha Lipoic Acid, L-Glutamine and Whey protein. The highest food sources of sulfur compounds include members of the cruciferous vegetable family (broccoli, cabbage, cauliflower, kale, etc), as well as eggs, soy, legumes, garlic and onions.

THE ROLE OF THE KIDNEYS IN REMOVING AMMONIA

After the liver has detoxified the ammonia, by turning it into urea, the kidneys are the next step in filtration before it is removed via the urine.

Surprisingly, part of keeping the kidneys functioning well is keeping the blood sugar levels stable. If we have consistent high blood sugar levels, it causes the kidneys to filter too much blood and, by overworking them, we reduce their filtering capacity. High blood sugar levels can lead to reduced potassium levels in the blood, and if too much potassium is excreted it leads to alkaline urine. Urine that is too alkaline will reduce the amount of ammonia that is removed by the kidneys.

Three amino acids, L-Arginine, L-Citrulline and L-Ornithine, are necessary components of the urea cycle, and are therefore believed to work as protective agents against ammonia toxicity. They do this by stimulating urea formation, which aids the kidneys in performing their detoxification function. All three of these amino acids may be purchased in supplemental form. But, of the three, L-Ornithine is particularly helpful for removing ammonia from the brain, because the brain does not contain the ornithine-related enzyme necessary to render ammonia harmless by changing it into urea.

Commonly suggested is 500mg of L-Ornithine in the evening and 500mg of L-Arginine in the morning to aid in neutralizing ammonia in the liver, the body and in urine. A larger quantity of these 2 amino acids may be taken, but remember to take them on an empty stomach.

Eating celery or drinking celery juice daily will help kidney function, and also electrolyte balance. Celery also works to removes excess uric acid from the blood, a further aid to kidney function.

INTESTINAL HEALTH AND AMMONIA DETOXIFICATION

As mentioned above, small amounts of ammonia are produced as a byproduct of the normal digestion of proteins, and the body is prepared to handle this quantity. However, parasites, bad bacteria, and candida yeast overgrowth in the intestinal tract, can produce more ammonia than the body is equipped to deal with, leading to a compromised immune system.

Taking probiotics (friendly bacteria) maintains healthy bacterial flora, which in turn, reduces yeast overgrowth, and lowers the pH level of the large intestine, making it far more acidic. This is a place where being acidic is good. When the large intestine has a high level of acidity, the ammonia produced by intestinal bacteria remains in an ionized form. In this form, it is easily dissipated from the body, without entering into general circulation through the blood, and burdening the kidneys, liver and brain.

Animal studies have confirmed that probiotics can reduce levels of urea and ammonia in the blood. The same studies also found the herb Yucca to work for reducing ammonia generation in the intestines. Yucca has a long history of being used to treat arthritic conditions. It is believed that yucca may work on arthritis by correcting the balance of intestinal bacteria, eliminating bad bacteria and normalizing good bacteria, leading to a reduction in inflammation.

Another beneficial supplement to fight ammonia excess is bentonite clay, which absorbs toxins out of the intestinal tract. This clay is commonly used in programs designed to fight candida yeast overgrowth, but as well it shows an affinity for ammonia ions. Bentonite comes premixed in liquid or can be purchased as a powder. It is considered to be most effective when taken mixed into liquid, as opposed to ingesting it in capsule form.

A serving of bentonite is one teaspoon of clay powder mixed into 2 oz of water (juice may be used if the water mixture is unpalatable to you) and shaken well. Use purified water but not distilled. This amount can be taken once or twice daily (morning and/or night) on an empty stomach for 2 to 4 weeks. Then take a break, and use occasionally, or every few months as part of a detox protocol.

OTHER WAYS OF REMOVING AMMONIA FROM THE BODY

Chlorophyll, the green pigment of plants, is a good blood cleanser, neutralizing toxins such as ammonia and carbon monoxide. Chlorophyll can be purchased as a liquid supplement, or is found in super foods, such as wheatgrass, barley grass and chlorella, which are more rich in nutrients than is chlorophyll alone.

The amino acid L-glutamine is another one of the most important nutrients that protects the brain and body from ammonia toxicity. The importance of glutamine is indicated by the fact that it is the most abundant amino acid found in the body. The body uses extra glutamine as a source of energy for the brain, if blood sugar levels dip too low, so again, we see the importance of maintaining stable blood sugar levels. On a more direct level, if blood levels of ammonia increase, the body uses more glutamine to reduce ammonia levels in the brain. L-glutamine also has a well-proven ability to elevate glutathione levels, which, as we saw in the section on the liver, is also an important part of ammonia removal.

Magnesium is required by the body in adequate amounts to help maintain blood sugar levels, which we have seen is important to helping the kidneys to perform their detoxification function. Magnesium also serves a function in glutamine metabolism, by activating glutamine synthetase, an enzyme that also helps to remove ammonia from the cells.

THE MEDICAL APPROACH TO REMOVING AMMONIA

The medical system uses two medicines to lower ammonia levels, when the situation is severe. One is the antibiotic “neomycin” which acts in the colon to kill the bacteria that break down proteins. The other is the sugar lactulose which reduces the absorption of nitrogen from the intestines. Lactulos, which is actually a laxative, also draws ammonia into the colon and then removes it though its laxative effect. Lactulose can cause dehydration so it is important to drink plenty of water if using it. These two agents would only be used in the most serious conditions of ammonia toxicity.

TESTING FOR AMMONIA

There is a medical test for high ammonia, which involves taking a blood sample from either a vein or an artery. The medical profession uses the ammonia test to help investigate the cause of changes in behavior and consciousness, to help diagnose the cause of a coma or of Reye’s syndrome, or to diagnose various liver or kidney diseases. However, this test will only determine if levels are severely high, not if levels are problematic, but not life-threatening. Another problem with this test is that brain levels of ammonia may be much higher than blood levels, something that can cause serious problems, but that will not be revealed by the blood test.

AMMONIA REMOVAL IDEAS FROM THE AQUARIUM

I part one I noted that fish will die quickly if there is too much ammonia present in their environment , because they have no way to detoxify it out of their bodies. Thus, fish tanks have filters powerful enough to filter and clean the aquarium of excess ammonia. Here the ammonia comes from the fish’s urine, and from tap water treated with ammonia (cloramine) and not neutralized by a specific liquid product, designed for this purpose (commonly available where aquarium supplies are sold).

So, fish owners must test the tank’s ammonia levels regularly, to ensure that the filter is functioning well and protecting their fish. Testing ammonia levels is a similar process to testing PH levels, but uses two solutions instead of just one. It is suggested that one do 2 or 3 ammonia tests to insure accurate results.

My point here is that, if we suspect that we have ammonia in our water supply, perhaps we can use the same system to check our water as fish owners do. Any aquarium shop will sell ammonia test kits, and it is recommended that for most freshwater fish, the ammonia level should not exceed 2 ppm (parts per million). According to the World Health Organization, ammonia levels in water of 0.1 to 1.0 ppm are typically found in most surface water supplies, and are safe for human consumption. So, if we detect levels much higher than this we know we have a problem.

Aquarium owners also often add Zeolite chips to aquarium filters in order to reduce ammonia levels. Zeolie is an absorbent porous mineral consisting mostly of silica and aluminum (a non-reactive form). It will trap and hold ammonia and other toxins, sort of like a sponge.

There are different grades of Zeolite, some of which are artificially created, but for ammonia removal we want a natural form, one which will have a high affinity for ammonia molecules. The one most recommended for these purposes is known as Clinoptilolite, or Clino. These chips are recharged by immersing them in a strong solution of non-iodized salt water, and then rinsed. If this is done, zeolite chips will last for many years.

Since, zeolite is commonly consumed as a supplement (used to remove heavy metals from the body), it should be a safe option for inexpensively filtering ammonia out of drinking water. We would just add the chips to the bottom of our water-filter pitcher at a level proportionally reduced from the level recommended for an aquarium. Some more research on your part would be required but, for example, if a certain amount is recommended for a 5 gallon tank, and your water filter contains 1 gallon, you would add one-fifth as much zeolite.

CONCLUSION

So, while there is yet another toxin to worry about, if we are diligent we can find solutions to cope with it. And modern living now seems to be a constant back and forth between new damaging technologies and poisons (thanks to science without a conscience), and finding a suitable response that protects us, or at least undoes most of the damage. From electro-smog and radiation, to GMO foods and xenoestrogens in the environment (all initially sold to us as safe technologies), we have no choice but to stay informed and do our research, if we wish to remain healthy and ahead of the game. Unfortunately in this game there are no winners but those who profit from the suffering of others.

The post AMMONIA TOXICITY: PART 2 appeared first on NutriStart.

AMMONIA: A NEW TOXIN TO WORRY ABOUT

In the last blog I discussed how some cities treat their water with a mixture of chlorine and ammonia, known as Chloramine. It was revealed that it is very difficult to remove the ammonia from water treated this way, with current carbon filter technology. Therefore, many of us may be ingesting high amounts of ammonia, a health hazard that is only now being recognized as yet another danger of modern living. In this blog we will look at causes of high ammonia, other than our water supply, and symptoms of ammonia toxicity. In Part 2, I will discuss what we can do to remove ammonia from our bodies.

CAUSES OF HIGH AMMONIA

Ammonia is a normal by-product of processing nitrogen in the body, and is excreted as waste in the urine, in healthy people. However, elevated blood ammonia levels can occur when the kidneys or liver are not working properly, allowing this waste to remain in the bloodstream, which can be poisonous to your cells.

The medical system has linked elevated blood ammonia levels to: the use of diuretics and narcotics; excessive physical exertion; gastrointestinal bleeding; heart failure: kidney disease (including kidney stones); liver disease (such as cirrhosis or hepatitis).

Smoking cigarettes can increase ammonia in the blood since it is added to tobacco to speed delivery of nicotine to the brain, making the product more habit forming. Elevated blood ammonia level may also be related to drug or alcohol abuse, which may resolve itself if the abuse is discontinued.

FAST FOOD MEATS

Those who eat fast-food burgers and cheap hamburger can unwittingly be consuming ammonia along with their “food”, due to the filler known as “pink slime.” “Pink slime” (called “lean finely textured beef” by the meat industry) is a processed beef product that was originally used in pet food and later approved for human consumption. In March 2012, ABC News claimed that 70 % of ground beef sold in U.S. supermarkets contained this additive.

Pink Slime is used as a filler, or to reduce the overall fat content of ground beef, and is produced by processing meat by-products such as cartilage, connective tissue and sinew. The recovered beef material is then processed, heated, and treated with gaseous ammonia to kill E. coli, salmonella, and other harmful bacteria. After coming in contact with water in the meat, the gaseous ammonia forms into ammonium hydroxide. When this “meat” is consumed the ammonia can enter the bloodstream elevating levels.

NORMAL AMMONIA METABOLISM

Ammonia is naturally produced in the body during “gluconeogenesis”, which is part of the breakdown of fats and proteins to be used for energy (a separate function from the use of sugar or carbohydrates in the body). When athletes do a hard workout they can detect gluconeogenesis by their ammonia-smelling sweat, due to the catabolic breakdown of the fats and protein from their own muscles.

In the same way that the athlete creates gluconeogenesis through vigorous physical exertion that draws on the body’s resources, so excessive stress can also cause a similar effect with the fight or flight response. Thus continuous over-activation of the sympathetic nervous system, and ensuing high cortisol levels, can also lead to the production of excessive ammonia.

So, the bacteria in the digestive tract break down proteins into nitrogen compounds, including ammonia, for absorption into the body. These protein compounds are then used to repair cells. This is all very normal and the body is equipped to handle the small amounts of ammonia produced this way.

We produce almost 4grams of ammonia per day just from our intestines. The bloodstream then absorbs this ammonia and takes it to the liver for processing. There the ammonia is turned into urea and re-enters the bloodstream, whereupon it is carried to the kidneys, and excreted from the body by way of the urine. However, if the liver is damaged, and the cells can not remove the ammonia from the blood, it enters general circulation resulting in toxic levels.

PHYSICAL SYMPTOMS OF AMMONIA TOXICITY

Since there is no current medical belief in slight ammonia toxicity, we can get a handle on what the symptoms might look like by seeing extreme examples of the ingestion of massive doses of ammonium chloride by humans and experimental animals.

Early physical symptoms of elevated blood ammonia include fatigue, muscle weakness, loss of appetite, nausea, vomiting, diarrhea, pain in the back, sides or abdomen, or other symptoms of liver and kidney damage. Excessive levels of ammonia hinder the production of the energy molecule ATP, which leads to fatigue and eventually, flaccid muscle tone. As well, ammonia raises levels of nitrogen-based, damaging free radicals in the body.

Toxicity symptoms can also include breathing difficulties (especially with a burning sensation in the lungs), glucose intolerance, and increased urinary output of magnesium, calcium and phosphate. Generally a large intravenous dose of ammonia will cause immediate hyperventilation, loss of equilibrium, brain damage, convulsions, coma, and death.

MENTAL SYMPTOMS OF AMMONIA TOXICITY

If blood ammonia levels remain elevated for too long, it soon affects the brain tissue, leading to symptoms such as headaches, insomnia, confusion, irritability, inability to concentrate, and delirium.

From the medical perspective, disorders allowing hyper amounts of ammonia into the blood, such as acute liver or kidney failure, are associated with hyper-excitability, seizures, brain edema, increased extracellular brain glutamate, and a reduction in serotonin levels. High levels of glutamate (an excitory neurotransmitter) in the brain, especially when combined with low serotonin (an inhibitory neurotransmitter) levels, are linked to ADD and ADHD, and could also be linked to a wide range of anxiety issues and unbalanced mental states.

Glutamate is known as an “excitotoxin” and excessive amounts of excitotoxins can cause brain cells to swell up and die. The other main excitotoxins are found in Aspartame (Nutrasweet) and MSG, as well as many other taste-enhancers used in commercial foods.

Reactions to excitotoxins include: headaches, eye inflammation, brain edema, central nervous and vascular system problems. When excitotoxins are fed to babies and young children they can cause disabilities including dyslexia, un-controllable anger, autism, schizophrenia, and seizures.

Mouse studies have shown that Acetyl-L-carnitine can prevent neurotoxic damage to the brain caused by ammonia. ALC also is used to treat depression and is a strong antioxidant. Protecting the brain from damage caused by excitotoxins requires adequate amounts of the nutrients vitamin C, vitamin E, magnesium and zinc. Also, keeping balanced blood sugar levels is critical to brain function and protection from excitotoxin damage.

On a more subtle level, the effect of ammonia on the brain include reduced cognition, lack of focus, diminished motivation, loss of sense of self, heightened emotionality and extreme mental fog. All commonly found symptoms these days.

In part 2, I will look at what we can do to remove ammonia from our body, both by supporting the organs involved in processing and disposing of it, and by taking supplements with an affinity for removing ammonia.

The post AMMONIA TOXICITY: Part 1 appeared first on NutriStart.

As someone who was under the assumption that my drinking water was chlorinated, and that I could easily clean out the chlorine with carbon-based filters, I was shocked to find out that the water in the city where I live (Victoria, B.C.) has been using a different substance for many years now. That substance may be soon coming to a town near you, as more city water systems switch over from chlorine treatment to using chloramine.

According to the CRD, my water is disinfected “using ultraviolet light followed by the addition of chlorine and then ammonia. In the water, these latter two substances combine to produce chloramines. Chloramines have the advantage of being very long lasting (i.e. a residual amount of chlorine provides continuing disinfection even out to the extremities of the distribution system), lower production of disinfection byproducts such as trihalomethanes and haloacetic acids and lower perception of chlorinous tastes and odour.” (There are a variety of compounds produced known as chloramines, but currently they are commonly referred to by the generic singular term chloramine.)

WHAT IS CHLORAMINE?

Chloramine is the chemical that occurs when ammonia is reacted with chlorine (or “bleach”). Ammonia is introduced to water already treated with chlorine in city water systems. Chloramine is a weaker germicide than chlorine but it is more stable, which is why city water systems are turning to using it more often these days.

WHY IS IT REPLACING CHLORINE?

According to the U.S. EPA, because chloramine is more stable and does not dissipate as quickly as chlorine, chloramine provides better protection against bacterial re-growth, especially in water systems with large storage tanks and/or dead-end water mains.

The EPA maintains that, like chlorine, chloramine effectively controls biofilm, a bacterial growth that coats and corrodes pipes, and that can build up dangerous concentrations of coliform bacteria. But, whereas chlorine can dissipate by the time it reaches the end of a long water system, the chloramine still remains active and protective.

The EPA also considers chloramine to be safer than chlorine as a disinfectant because it produces less trihalomethanes (THM), a carcinogenic byproduct of water purification, than chlorine does. Chloramine also has a lower tendency than chlorine to convert organic materials in the water into carcinogenic chlorocarbons, such as chloroform and carbon tetrachloride.

IS CHLORAMINE TOXIC?

Notice that the label on a bottle of bleach or ammonia will have a prominent warning not to mix these two chemicals together. The result of this combination is a dangerous chemical called monochloramine that is a toxic gas, very irritating to the skin and mucous membranes. Chloramine may have a tendency to produce less carcinogens than chlorine but, like chlorine, chloramine is still toxic.

The EPA (and Canadian water regulators) believes that neither compound poses health risk for humans, at the levels used for disinfecting drinking water. But it is acknowledged that, even at those low levels, both compounds can harm fish and amphibians, and they are particularly concerned about preventing spills of these substances from entering fish habitats.

Chloramine, like chlorine, is toxic to fish and cannot be used in aquarium water. Those who have an aquarium have to treat water with a dechlorinator to remove either chlorine or chloramine, or the water will kill their fish. Do we really want to drink a substance known to be deadly to one species of life?

In hydroponic applications chloramine has been shown to impede the growth and production of plants. When watering with chlorinated water the majority of the chlorine will evaporate after 8 or so hours, but chloramine takes days to evaporate, meanwhile working to kill off good bacteria found in the soil, and necessary for healthy plant growth.

One disadvantage that chloramine has, versus chlorine, is that it can increase heavy metal exposure, due to the ammonia present in the compound causing corrosion of copper and lead pipes. In areas with older housing and public water systems that still use copper or lead piping, this exposure can result in dangerous levels of lead and/or copper in the bloodstream of those who drink the water.

When water contains high amounts of ammonia, nitrate levels will rise. Nitrates, in turn, cause the oxygen level in the blood to drop, and are known carcinogens. Both chlorine and chloramine have to be removed by special carbon filtration before water can be used for dialysis, because both compounds will destroy red blood cells. This contamination of water may be why some people have unexplained chronic anemia (a lack of red blood cells usually attributed to iron deficiency).

CHLORAMINE AND RESPIRATORY PROBLEMS

Chloramine, like chlorine, is worse when it is inhaled in gaseous form. It may cause respiratory problems, such as asthma, especially in swimmers, if it is used to disinfect swimming pools. Respiratory problems due to chloramine exposure are common among competitive swimmers, as is eye and skin irritation. Even if a swimming pool is not treated with chloramine, it is formed by the reaction of free chlorine with organic substances found occurring in the water, and so will be produced anyways.

The risk of respiratory problems also exists when the gaseous chlorine or chloramine is inhaled during a hot shower. Those who promote the use of chlorine and chloramine maintain that people can safely drink treated water because their digestive process neutralizes those substances before they can enter the bloodstream. But, just like fish that take chloramine directly into their bloodstream through their gills, the gaseous form enters our bloodstream through the lungs without a chance to be broken down (as much as is possible) by the digestive system.

Currently there are shower filters on the market that use vitamin C to remove the chloramine from shower water. (Link to product)

As well, of course, it is a good idea to keep the fan on (or door open, if there is no fan) in order to reduce exposure to vaporized chlorine or chloramine.

CHLORAMINE REMOVAL FROM WATER

Chlorine is bad enough as a water treatment, being a cumulative carcinogen, linked to heart disease, and creating by-products that contribute to cancer and birth defects. But chlorine at least will dissipate fairly fast, when water is boiled or left exposed to air (most sources suggest it takes 24hrs for total dispersal) while chloramine will not.

Chloramine is less reactive than chlorine, including less reactive to air. The supposed benefits of chloramine for disinfecting water requires a longer reaction time, but as a result it can take days (some say weeks) to break down into non-toxic components. The San Francisco Public Utilities Commission offers some suggestions for those who wish to remove chloramine from their water (not that they believe that this is necessary for health purposes).

“If desired, chloramine and ammonia can be completely removed from the water by boiling; however, it will take 20 minutes of gentle boil to do that. Just a short boil of water (to prepare coffee, soup or tea) removed about 30% of chloramine. Both chlorine and chloramine can be removed for drinking water purposes by an activated carbon filter point of use device that can be installed on a kitchen faucet.”

FILTERS FOR CHLORAMINE REMOVAL

Such filters must be designed specifically for chloramine removal, and the form believed to be most effective is known as Catalytic Activated Carbon. Whole house systems are available but require large amounts of this substance. (Product link)

As well, the longer the water is in contact with the filter, the more contaminants are removed. One company suggests that “At least two carbon beds in series are required for a total of 10 minutes empty bed contact time at the maximum flow rate to remove chloramines.” This means that even with a table top filter, the longer it takes for the water to run through, the more chloramine you are likely to remove.

One company that offers such filters is “Filters Fast” which carries several types of chlorine and chloramine water filters. (Product link)

Unlike chlorine, chloramine is not removed by reverse osmosis filtration, and it is debated as to whether or not distillation even works on chloramine. According to one water expert “Distillation or evaporation does not remove chloramines effectively. During distillation the chloramines would be volatilized and carried over to the product water (distillate).”

For more information on filtration technologies I suggest visiting this website: http://www.cleanairpurewater.com/pure_water.html

VITAMIN C FOR CHLORAMINE REMOVAL

According to many experts, including the San Francisco Public Utilities Commission, both chlorine and chloramine can be removed from bathing water by dissolving Vitamin C in the bath water (1000 mg Vitamin C will neutralize both chlorine and chloramine in an average tub full of water). Ascorbic acid as powder is most commonly used, and a 1gr (1,000mg) tablet can be crushed, if powder is not available. Vitamin C degrades relatively quickly which only make it usable for short-term applications. Based on this principle SFPUC also suggests that adding fruit to a water pitcher (e.g., slicing peeled orange into a 1-gal water pitcher) will neutralize chloramine within 30 minutes.   (Article)

CONCLUSION

If you want to find out what is being used to treat your water contact your local water officials (if you can’t find them in the phone book, call city hall).

Most experts believe that pitcher-style or faucet-mounted activated-charcoal water filters will not remove chloramine. Some suggest that the chlorine component will be removed, but we will be left with the ammonia. Because other environmental contaminants can raise levels of ammonia in our blood, and because it is a modern health issue, a future blog will be about natural ways to remove excess ammonia from our bodies.

Ultimately the simplest answer for those unable to upgrade to chloramine removal technologies, would be to simply add vitamin C to carbon-filtered water. Since only 1000 mg is required for a tub full of water, putting as little as 100 mg into each new pitcher of filtered water should be somewhat protective.

The post DOES YOUR WATER CONTAIN CHLORAMINE? appeared first on NutriStart.

ANTIOXIDANT PROPERTIES OF VITAMIN K2

Free radical damage in the body, caused by toxins, radiation, and reactive oxygen molecules, are responsible for cancer, heart disease, inflammatory conditions and premature aging. That vitamin K2 also serves an antioxidant function, over and above its other many functions, makes it an important part of our body’s basic survival mechanisms.

One animal study subjected the test subjects to extreme free radical damage and found that vitamin K2 alone protected their livers from this oxidative stress. Another study showed vitamin K2 to be almost as effective as vitamin E in preventing oxidation of fatty acids, a benchmark of its antioxidant activity.  (Study)

AUTISM AND VITAMIN K2

One researcher (Catherine Tamaro, B.S.M.E.) has proposed that Vitamin K deficiency, which causes calcium to be unregulated in the body, and to deposit and form calcium oxalate crystals in the body, may be a cause of many of the symptoms associated with autism. Calcium oxalate crystals are found in many autistic children.

Calcium triggers neurons in the brain to fire, and excess calcium in the blood can cause the neurons to over-fire until they actually die. It is therefore suggested that the addition of Vitamin K to the diet of those with autism, would activate the bone proteins that regulate calcium, thereby reducing the over-firing of these neurotransmitters, and aiding in calming their brains.

VITAMIN K2 AND CANCER

A number of studies have linked vitamin K2 deficiency to increased cancer risk.

The “European Prospective Investigation into Cancer and Nutrition” involved over 24,000 participants from the ages of 35 to 64, all who were free of cancer when enrolled in the study. The participants were tracked for cancer incidence and mortality for an average of 10 years. Part of the study tracked their vitamin K1 and K2 dietary intake over these years and compared it to cancer incidence and mortality.

What was found was that vitamin K2, but not vitamin K1, was inversely associated with the risk of getting cancer and dying from it. The benefits of vitamin K2 intake was, for some reason, better for men than women, especially showing a dramatic reduction in both lung and prostate cancer. The researchers concluded that the “intake of menaquinones, which is highly determined by the consumption of cheese, is associated with a reduced risk of incident and fatal cancer.” (Certain types of cheeses being some of the few sources of vitamin K2 found in the modern diet.)

Observations from this study indicated that the higher the intake of K2 the lower the risk of all forms of prostate cancer. But the most significant protection offered by vitamin K2 was against advanced prostate cancer, in which case it was associated with a 63% reduction in risk.

At the Mayo Clinic in Minnesota, researchers have found that people who have higher intakes of vitamin K have a lower risk of developing Non-Hodgkin lymphoma. In this study, even vitamin K1 (found mostly in leafy greens) showed a preventative value in reducing cancer risk. Those who had the highest levels of vitamin K1 from diet and/or supplements had a 45% less risk for developing this form of lymphoma. (Study)

VITAMIN K2 AND LIVER CANCER

Researchers in Japan discovered that vitamin K2 may play a role in preventing the type of liver cancer caused by viral cirrhosis. In a 2004 study, 40 women with viral liver cirrhosis were studied, and half the women were given 45 mg vitamin K2 per day (this would be the MK4 form of K2 which requires milligrams to be effective).

The participants were followed for just over 7 years, after which it was determined that vitamin K2 supplementation was found to decrease the risk of the development of liver cancer in these subjects, possibly by delaying the onset of cancer. In the group treated with the vitamin K2, 2 of 21 patients developed liver cancer, compared to the group who did not receive vitamin K2 supplements, where 9 of 19 patients developed liver cancer. (Study)

BLOOD THINNING DRUGS AND K2

If we see a link between vitamin K deficiency and increased cancer rates, then we have to wonder what effect blood-thinning drugs (such as Warfarin) will have on cancer rates, since such drugs work by blocking vitamin K from doing it’s blood-clotting function. Since these blood-thinning drugs disable vitamin K activity, they also impede its antioxidant functions which must expose cells to higher amounts of free radical damage.

And indeed, a recent study looked at Warfarin use in men who had developed prostate cancer. There appeared to be no danger for the first 2 years of using Warfarin, but for those taking Warfarin for 4 or more years there was a 220% increased risk of having advanced prostate cancer. Evidently this finding could be explained simply by having a long-term depletion of antioxidant activity in the body. (Study)

DENTAL HEALTH AND VITAMIN K2

Believe it or not as far back as 1945 science was aware of the value of vitamin K2 in preventing dental cavities. Back then American researchers conducted a proper double-blind, placebo-controlled study of chewing gum that had a precursor to vitamin K2 (menadione) added to it. Using the gum reduced the incidence of new cavities, and caused a dramatic drop in the bad bacteria in the mouth that is linked to causing cavities (L. acidophilus, which in the gut is good, but not so in the mouth).

Now, as we gain greater understanding of the role of vitamin K in the body, it is becoming obvious that vitamin K2 especially is necessary for good dental health. Simply knowing that vitamin K is required for maintaining skeletal health tells us something about dental health, since teeth are a part of the skeletal system and, generally speaking, the worse your teeth are the more likely it is that your bones will be weakening as well.

We know that vitamin K2 stores in the body have some of the highest concentration in the salivary glands. In fact in rat studies, even if the rats are fed only vitamin K1, almost all of the vitamin K found in their salivary glands will exist in the form of K2. (Study)

DR. WESTON A. PRICE AND DENTAL HEALTH

Wondering at the pathetic state of dental health in America of the 1930’s and 40’s, dentist Dr. Weston A. Price (1870-1948) was motivated to search for reasons why. Dr. Price traveled the world to study humans that had not modernized and followed their ancient, traditional diets, including communities in the Outer Hebrides, Inuit and Indians of North America, Polynesian Islanders, African tribes, Australian Aborigines, New Zealand Maori and the Indians of South America. In all these areas he found the inhabitants to have mostly perfect teeth and dental arches, almost no tooth decay, and superior general health and resistance to disease.

His research ultimately concluded that a traditional diet high in vitamins A, D, and K together could not only prevent cavities, but could also work to reverse them (for more information on his amazing research check out www.westonaprice.org ). As a result, he suggested the best foods for preventing and reversing dental cavities was cod liver oil and grass-fed butter oil, natural sources of vitamins A, D, and K2, and in fact he would often put his clients on this regimen, instead of drilling and filling cavities.

We now know that the growth and re-mineralization of the teeth that Dr. Price observed, in response to feeding his patients a combination of cod liver oil and grass-fed butter oil, was a result of providing the dentin (the support structure beneath the enamel) its 3 essential co-factors: vitamins A, D, and K2 (which he called “Activator X” since K2 had yet to be “discovered”).

Dentin produces osteocalcin, a protein that requires vitamin K, and which channels calcium into the skeletal system. Since dentin creates more osteocalcin than bone does, we know that osteocalcin plays an important role in the growth of new dentin. The production of osteocalcin is also dependent on vitamins A and D.

THE ROLE OF VITAMINS A & D

Those familiar with my other writings know that I believe vitamin A deficiency to be widespread, and that the dangers of too much vitamin A have been overplayed in the media. (More information on this can be found in my earlier blogs.) Dr. Price found that a traditional diet contained as much as 10 times more vitamin A that the standard Western diet (of his time period in the 1930’s and 40’s; I’m sure we don’t eat better than that now).

Vitamins A and D are required, along with vitamin K2, in order for the body to produce osteocalcin and MGP (matrix gla protein), both required for moving calcium around the body and ensuring it arrives at the proper locations. Without vitamins A and D these protein substances cannot be made, but without vitamin K2 they cannot be activated, so all three nutrients work together. And, when supplementing with one of them, we should ensure that we have adequate amounts of the other two.

Many people are supplementing with high levels of vitamin D but forgetting about vitamin A, which is in essence a co-factor of vitamin D. In nature both nutrients are found coexisting together in liver (fish or mammal), and would normally be consumed together, before we started taking nutrients in isolated forms.

It is most likely that the toxicity of excessive vitamin A may be due to the ensuing deficiency of vitamin D that follows, and vice versa. Fat-soluble nutrients are so interdependent that taking one fat soluble vitamin creates a need for the other fat soluble nutrients. Studies showing the dangers of supplementing with high levels of vitamins A or D, are based on them being taken in isolation and not in tandem.

Vitamin A is known to be necessary for the development and maintenance of the skeletal system because it is involved in the production and activity of osteoclast cells, which breaks down old bone material. This process is necessary to recycle bone tissue, both for maintaining bone density and for repairing fractured or broken bones.

Vitamin D produces the osteoblasts, those cells that build bone structure, so after the vitamin A breaks down old bone material, vitamin D steps in to help with the rebuilding of new bone tissue. Even though vitamin D can produce osteoblasts on its own, it has been found that when there is adequate vitamin A present, a synergistic effect occurs that produces more osteoblasts than vitamin D can do alone.

Recommended amounts of vitamin A and D vary depending on who you talk to, but one thing appears to be evident. As long as you have a reasonable amount of each, it will prevent toxicity overload from excess of the other. (See my earlier blogs for recommended amounts of vitamins A and D.)

VITAMIN K2 AND PARKINSON’S DISEASE

Recent research on vitamin K2, published in the journal Science, has given new hope to people with Parkinson’s disease. Neuroscientist, Patrik Verstreken, stated “It appears from our research that administering vitamin K2 could possibly help patients with Parkinson’s. However, more work needs to be done to understand this better.”

In people who have Parkinson’s, the activity of their mitochondria has been disrupted, resulting in the mitochondria no longer producing sufficient energy for the cell. The mitochondria can be considered to be like power plants that drive the operation of each cell. As the cells in parts of the brain start dying off, communication between neurons is disrupted, resulting in the symptoms of Parkinson’s including lack of movement, tremors and muscle stiffness.

Upon discovering that the mitochondria in experimental fruit flies were defective, like with Parkinson’s patients, the flies were given vitamin K2. The flies with the genetic defect akin to the one associated with Parkinson’s had lost their ability to fly but once they were supplemented with K2 their ability to fly was restored.

Vitamin D is also required for healthy function of the mitochondria. Researchers from Newcastle University found that muscle function improved with vitamin D supplementation. The study was led by Dr Akash Sinha, who said: “We have proved for the first time a link between vitamin D and mitochondria function.”

WHAT DEPLETES VITAMIN K2?

-Excessive antibiotic use, by killing off intestinal flora, can negatively affect the ability of the body to create vitamin K2 from the K1 found in the diet.

-Any substances that interfere with absorbing fat-soluble nutrients can reduce vitamin K levels. This includes drugs that reduce cholesterol, Olestra, fat-blocking supplements and even low fat diets. In the case of low fat diets one should be aware that the oil found in salad dressing allows the vitamin K1 found in the leafy greens to be absorbed.

-Mineral oil commonly used as a laxative can prevent absorption of vitamin K.

-The preservative BHT interferes with the function of vitamin K.

-Vitamin K deficiency can be caused by gallstones, diseases of the GI tract, liver disease, lack of gallbladder and estrogen drugs.

WARNINGS

Extremely high levels of supplemental vitamin E, above 1200IU daily, can affect vitamin K’s ability to coagulate blood, if vitamin K levels are dangerously low in the body.

People on blood thinning drugs such as warfarin or heparin should not take vitamin K since it works by interfering with vitamin K activity in the body.

Since vitamin K is a fat-soluble nutrient if you are taking it in a softgel pill form (more effective than powder or tablets) you need to take it with a meal containing fat, in order to fully absorb it. This does not hold true with liquid vitamin K products which can be taken under the tongue and will absorb through the mouth.

(Quick K2)

The post MORE BENEFITS OF VITAMIN K2: Part 2 appeared first on NutriStart.

NEW DISCOVERIES ABOUT VITAMIN K2

Some of the highest concentration of vitamin K2 in the body, are located in the salivary glands and the pancreas, with these organs showing a definite preference for vitamin K2 over K1 (found in leafy green vegetables). The high amounts of vitamin K2 found in the pancreas clearly is related to regulating blood sugar, as we will see below. The presence of large amounts of K2 in the salivary glands is explained by its value in preventing, and possibly even reversing, dental carries, another area that I will examine.

The ongoing research into the properties of vitamin K2 indicate that more areas of interest are to be discovered in the future, two of which I won’t have space to go into but are nonetheless quite intriguing. One is the preferential retention of vitamin K2 found in the testes of male rats, which, when considered in conjunction with the fact that human sperm contains a protein that is vitamin K dependent, implies that it is necessary for healthy fertility.

Another recent finding is that the kidneys store large amounts of vitamin K2, and also secrete a protein component dependent on K2, one that prevents the formation of calcium salts. We know that people who have kidney stones only secrete this protein in an inactive form that poorly inhibits the development of kidney stones, suggesting that K2 may be an important piece of the puzzle of why some people develop kidney stones more than others do. (Study)

VITAMIN K2 AND VITAMIN D3

Science has long known that vitamin D is essential for the absorption of calcium, but now we know that it is the vitamin K2 that directs the calcium into the skeleton, while preventing it from being deposited in the organs, joints and arteries.

There is now evidence that the safety of vitamin D3 is dependent on vitamin K2, and that vitamin D toxicity may be caused by vitamin K2 deficiency. So, the vitamin D3 mobilizes calcium into the bloodstream, but if the K2 is not present to channel the calcium into the bones, it can just build up on plaque on the arterial walls, leading to atherosclerosis.

Vitamin K2 and vitamin D3 work together to increase what is known as Matrix GLA Protein (or MGP), the protein responsible for protecting your blood vessels from calcification, preventing hardening of the arteries. MGP status is so important that it can be used as a laboratory measure of your vascular and cardiac status, if you have a doctor advanced enough to give you such a test.

Since the body stores most of the vitamin D that it would obtain from sunshine, in an inactive form, converting it into an active form as required, we should be careful with supplements of vitamin D, as they are all in the active form of D3. In other words, we are ingesting an “end product” instead of a precursor, or building block that allows the body to produce as much of the end product as it optimally requires.

Therefore, those of us taking anything more than 3,000IU to 5,000IU of vitamin D3 daily, should definitely add a vitamin K2 supplement to the regimen, for that reason alone.

VITAMIN K2 AND STROKE

The importance of vitamin K2 in preventing osteoporosis may indicate another valuable function that it performs as well. In a “Study of Osteoporotic Fractures” it was shown that bone density is a good general predictor of early mortality. This study found that every standard deviation from normal bone density lead to a 20% greater risk of mortality in older women. An update to this study further confirmed the findings of the original study, concluding that there was a 1.23 greater risk of dying if a subject had one or more back fractures. Severe osteoporosis increased the risk of dying from a lung-related disorder by 2.6 times. (Study)

What was discovered was that the women with osteoporosis didn’t die from complications from broken bones or the resulting surgery; falling accounted for only about 3% of the mortalities in this study. The majority of deaths actually occurred mostly from cancer, heart attack and stroke. Science now suspects that osteoporosis is a warning sign that calcium has built up in the arteries, instead of remaining in the bones, where it belongs.

The underlying cause of stroke is pretty much the same as the cause of a heart attack: damaged blood vessels. Up until recently, it was believed that a high sodium diet caused hypertension and strokes but recently the JAMA came to the conclusion that “These results do not support a general recommendation to reduce sodium intake.” (The Truth About Salt blog.)

More recent studies have shown that another mineral that affects blood pressure, calcium, may be more likely to negatively affect blood pressure than sodium. (Killing with Calcium blog.) The repeated link between high calcium intake (1200 – 1500mg supplemental) and stroke and heart disease, supports the concept that calcium build up in the arteries is logically linked to causing strokes.

In the aforementioned “Study of Osteoporotic Fractures”, one standard deviation from the norm of bone density was equal to a three times increased risk of having a stroke and a 1.7 times increased risk for hypertension. And for further support of this theory, it has been shown that diets high in vitamin K prevent the thickening of arteries in rats prone to stroke.

INFLAMMATION AND VITAMIN K2

It well known that inflammation is the root of many ailments including cancer, heart disease, diabetes and arthritis. The older we get the more we produce the inflammatory compound called Interleukin-6, a chemical messenger known as a cytokine that is part of our immune system. When produced in normal amounts it is a necessary component of a healthy immune system, but when it overwhelms the other cytokines, IL-6 causes excessive inflammation.

This is confirmed by findings from the National Research Institute in Italy, that show IL-6 to be concentrated in damaged blood vessels and joints showing arthritic conditions. Their study showed that people with the highest amount of IL-6 were nearly twice as likely to develop mobility-related ailments. Elevated levels of IL-6 were also found in people with symptoms of Alzheimer’s disease, also a disease characterized by symptoms of inflammation. (Study) Fortunately vitamin K2 also inhibits both IL-6 and general inflammation.

ALZHEIMER’S DISEASE AND VITAMIN K2

Some years ago a research scientist at the University of North Carolina discovered that hemodialysis patients were more prone to bone fractures, and at the same time had higher than normal levels of a compound called “apolipoprotein E” in their blood. The scientist (Dr. M. Kohlmeier) suspected that these people might also be prone to poor vitamin K status or may not absorb or produce it well, and eventually studies confirmed this fact. Later, elevated levels of this apoE compound were directly linked to Alzheimer’s disease. The combination of low vitamin K and high apoE affected the body’s ability to regulate calcium levels in the brain. And, indeed, studies have found that patients with Alzheimer’s disease have unhealthy calcium levels in their brains.  (Study)

VITAMIN K2 AND INSULIN REGULATION

The fact that some of the highest levels of vitamin K are stored in the pancreas has lead to the idea that it may also be a necessary part of controlling blood sugar levels. Japanese scientists did study the link between vitamin K and insulin function in the body and, while it was an animal study, what occurred with vitamin K deficiency mimicked what occurs with diabetics. That is that the deficiency in vitamin K interferes with the clearance of glucose from the blood and then stimulates an excessive insulin release. (Study)

A small scale human study, done in 2011, concluded: “To summarize, we have demonstrated for the first time that vitamin K2 supplementation for 4 weeks increased insulin sensitivity in healthy young men.” (Study)

Considering that insulin malfunction is linked not only to diabetes, which is bad enough, but also to the risk of developing certain types of cancer and to Alzheimer’s disease, the importance of taking in adequate amounts of vitamin K2 becomes even more obvious. More on the further benefits of vitamin K2 in the next blog. (Quick K2)

The post MORE BENEFITS OF VITAMIN K2: Part 1 appeared first on NutriStart.

Back when I first started studying the Japanese health system known as Macrobiotics, I was curious about one of their health recommendations for health and vitality. The suggestion was to walk barefoot in the dewy grass first thing in the morning for at least 10 minutes and recently I have found out why it was a valid concept.

Humans have walked barefoot (or protected only by leather) and slept on the ground, throughout the majority of history. This has kept us directly in contact with the magnetic field of the earth. Now that we no longer sleep on the ground, and use insulating rubber or plastic-soled shoes, we have been disconnected from the Earth’s energy field. The recent rise of the concept of “Earthing” raises the possibility that this disconnection may be directly linked with chronic pain, extreme fatigue, and the poor sleeping patterns, that are prevalent in modern life.

THE BODY ELECTRIC

Every living creature is a collection of electrical circuits, with all of our cells transmitting and receiving energy by way of essential biochemical reactions. Electric fields regulate the movement of nutrients and water into the cells and all our actions, behaviors and movements are dependent on these electrical exchanges. When the body is connected to the Earth it receives an electric signal that normalizes and stabilizes its bio-electrical systems.

Currently, the widespread electromagnetic pollution that we are subject to, from cell phone towers, electronic equipment, smart meters and wireless signals, is playing havoc with our body’s normal bioelectrical field. This constant invisible assault is linked to many ailments, contrary to what the authorities would have us believe.

Recently (June 2012,) doctors at the Toronto Women’s College Hospital have been diagnosing patients with environmental sensitivities that include electromagnetic hypersensitivity (EMS). Their Medical Director, Dr. Riina Bray, said, “We need to create more awareness about this condition. Health-care practitioners need to better understand EMS so they can help their patients prevent and manage their symptoms. The public needs to know how to protect themselves from the broad range of health impacts electromagnetic fields have on their minds and bodies.”

The Earthing concept suggests that there is a partial solution to this constant exposure to electro-pollution that will help us to feel better, sleep better and have more balanced energy. The simple approach is to sit or walk barefoot on the earth whenever possible. The more modern and convenient approach is to sleep, work, and/ or relax, indoors in contact with conductive sheets or mats that are grounded to the earth. These grounding devices both discharge the unhealthy voltage that we carry in our bodies from the electromagnetic pollution, and transfer the energy of the Earth into our bodies.

REDISCOVERING EARTHING

In the West, the concept of Earthing has been brought to the fore mostly due to the pioneering work of Clint Ober, and his book on the subject: “Earthing: The Most Important Health Discovery Ever?” (by Clinton Ober, Stephen T. Sinatra, M.D. and Martin Zucker).

One day, while Clint was simply observing a passing parade of people he noticed that almost everybody was wearing synthetic-soled shoes. At that point he began to wonder if this synthetic footwear, having almost exclusively replaced leather since could be having a negative effect on health because we were now insulated from the electrical surface charge of the Earth.

Clint’s previous employment in cable TV lead his train of thoughts to how, before cable, TV images often were contaminated with flecks of static (“snow,”) or lines across the screen due to electromagnetic interference. Cable system are now grounded and shielded to prevent outside signals and fields from interfering with the transmission of TV signals that are carried through the cable. This cable shield is connected to the Earth via a grounding rod, as are the electrical systems found in homes, buildings, and industry, in order to provide electrical stability.

Clint suspected that this energy field might also protect the human body from the dangers of electromagnetic pollution. Since he already knew that the body conducts electricity, he decided to try a simple experiment on himself. He attached an alligator clip to a copper grid, connected a wire to it, ran the wire out the window and attached it to a ground rod set in the earth outside. Then he measured the voltage on his body with a voltage meter and found that when he was “grounded,” the Electro-magnetic fields (EMF’s) registering on his body had disappeared, providing his body with the same voltage level as the surface of the Earth.

Clint slept on the grounding grid and by morning he found that he had fallen asleep and slept soundly for the first time a long time, and without the painkillers he usually needed to sleep through the night. Clint repeated the experiment every night for a week with the same positive results, and as well he noticed a significant decrease in his pain levels. Next, he started trying the system out on friends and acquaintances, who also found that their sleep patterns improved and their pain levels dropped.

He went on to organize studies with scientists that validated his initial observations of improved sleep and reduced pain levels. As he worked over the next decade to validate his theories he also further developed and refined his indoor Earthing system for use in the studies and to make the system available to people who needed it.

INFLAMMATION AND EARTHING

We know that many modern diseases share the same root cause, that of chronic inflammation. When inflammation continues after the healing process, sometimes for years, tissue damage occurs and the body exhausts its energy levels and immune functions dealing with it.

Inflammation is due in part to the positively-charged molecules called free radicals. The Earth is putting off negatively-charged electrons which, when they are absorbed into our body, neutralize the free radicals, thus reducing inflammation. The Earthing theory is supported by both research and feedback from countless people who have used the technique and/or the grounding products to reduce inflammation in the body.

Ever since the use of rubber and plastic-soled shoes became widespread, replacing the old fashioned leather soles, which conduct the Earth’s energy, most people spend almost no time in actual contact with the Earth. Add to that the non-conductive flooring of our buildings and the amount of time we spend in vehicles, and we find that most of us seldom touch the Earth, except on tropical vacations or the occasional trip to the beach in the summer.

Being now insulated from the natural magnetic frequency of the Earth leaves us ‘electron deficient’ which in turn leads to an excess of free radicals in the body, resulting in chronic inflammation, which is linked to many diseases including cancer and heart disease.

When we have an adequate supply of negatively-charged electrons in our bodies, there occurs an anti-oxidant effect that keeps our immune system functioning, and that protects our body from inflammation and free radical damage.

BENEFITS OF EARTHING

According to the website www.earthingcanada.ca (the Canadian distributor for the aforementioned products) research and testimonials indicate that Earthing can offer the following benefits.

-Better sleep patterns, including falling asleep easier and not waking up frequently during the night, and feeling more rested in the morning.
-Reduction or elimination of muscle stiffness and back and joint pain.
-A more balanced mood with less anxiety, depression and irritability, and improved energy throughout the day.
-Reduced gastrointestinal symptoms.
-Reduction in symptoms of menopause and PMS.
-Elimination of jet-lag.

THE SCIENCE ON EARTHING

There have been some actual studies done on Earthing a few of which are to be found under the following link: Study

One was to study Sleep and Chronic Pain and was a blinded study based on 60 subjects who had chronic sleep disorders along with consistent joint and muscle pain. The patients who were grounded showed relief from these health problems while the majority of the control group did not show relief.

The conclusion of this study was as follows: “Emerging evidence shows that contact with the Earth—whether being outside barefoot or indoors connected to grounded conductive systems—may be a simple, natural, and yet profoundly effective environmental strategy against chronic stress, ANS dysfunction, inflammation, pain, poor sleep, disturbed HRV, hypercoagulable blood, and many common health disorders, including cardiovascular disease. The research done to date supports the concept that grounding or Earthing the human body may be an essential element in the health equation along with sunshine, clean air and water, nutritious food, and physical activity.” (Study)

TRY EARTHING YOURSELF

To try Earthing for yourself, simply go outside and stand, walk, sit and/or lay on the grass, ground or beach for at least half an hour, and see what kind of difference it makes on your pain or stress levels. Bare flesh on the ground is the best but the ions will also transfer through natural fabric. Feet will conduct through socks better than sitting on the ground with pants on will, because the feet tend to be moister due to perspiration, and moisture allows for an easier transfer of electrons. Having your hands in direct contact with the earth is also highly effective.

Because the body is mostly water and minerals it is a good conductor of electricity (electrons). The free electrons on the surface of the Earth are easily transferred to the human body. As long as there is direct contact with the Earth the negative electrons on the surface of the planet will easily transfer into the body. When there is water the transfer is even easier and faster, so having contact with damp grass, soil or sand, is more effective than when these surfaces are totally dry. Of course swimming or putting your feet into the ocean, lake or river is also an excellent way to practice Earthing.

Leather-soled shoes are not quite as good as bare feet for grounding, but are certainly better than standard rubber or plastic soles. Even though leather itself is not conductive, perspiration from the foot allows the energy from the Earth to conduct up through the leather and into the body.

Wood, asphalt, plastic, rubber and vinyl are not conductive surfaces, so you will not receive the benefits from time spent on them. However, concrete is a conductive material (if it is not painted or sealed) since it is made of water and minerals and it rests on the Earth and holds moisture.

DOES EARTHING WORK FOR EVERYONE?

Some individuals report feeling a strange buzzing energy when they start grounding, especially those who are hyper-sensitive. Usually this temporary feeling dissipates as their body becomes adjusted to the Earth’s energy field. If you should have this response and it is too uncomfortable, start by only spending 5 to 15 minutes grounded (whether outside or with the devices), gradually increasing your exposure as you become more comfortable with it. It is suggested that people who are highly electro-sensitive should use the grounding rod (which is planted directly into the ground) version of Earthing devices rather than the grounding port plugged into a 3-prong electrical outlet.

Even though we can derive both protection and health benefits from grounding and Earthing, it would be foolish to think that it is sufficient to combat all electro-magnetic pollution. I have a friend who was living in a rent-controlled apartment and needed to move out due to the installation of about 20 cell phone towers on the roof, one floor over her head. Add to this the 12 smart meters installed (for the entire floor) in the electrical room right next to her kitchen, and her home became a nightmare to live in, with constant anxiety, heart palpitations, shortness of breath and inflammation occurring. And of course, no one in authority would even acknowledge any potential danger from these technologies.

The Earthing sheet and pad offered her some slight relief in that circumstance, but the constant waves of electro-pollution was too much for the grounding to compensate for, necessitating a move. So the Earthing concept has value, but for many of us there may be other approaches to minimizing the damage that we will have to incorporate. For more information on devices that can help you to cope with electromagnetic pollution visit www.lessEMF.com

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INACTIVITY AND MORTALITY

Certainly, the current epidemic of obesity has been partially attributed to reduced levels of physical activity, and there is no doubt that obesity has its own major health consequences. But over and above the problems rising from obesity are further health issues surrounding inactivity.

A recent series of studies published in the British Medical Journal, The Lancet, showed strong evidence that physical inactivity increases the risk of many health problems, including coronary heart disease, type 2 .diabetes, and breast and colon cancers. And, furthermore, shortens life expectancy.

Examining the effect of inactivity on disease rates around the world, they came to the conclusion that physical inactivity causes an average of 6% of coronary heart disease, 7% of type 2 diabetes, 10% of breast cancer, and 10% of colon cancer. All in all, inactivity was linked to 9% of premature mortality, or more than 5.3 million deaths worldwide, yearly.

This makes inactivity the 4th leading cause of death, worldwide, making it more deadly than smoking or driving, in fact it is linked to more deaths than that from all injuries combined, including traffic accidents.  (The Lancet, Volume 380, Issue 9838, July 2012, “Effect of physical inactivity on major non-communicable diseases worldwide: an analysis of burden of disease and life expectancy.”    (Study)

THE MOST DANGEROUS TYPE OF INACTIVITY

There is, however, one specific non-activity that is the most dangerous killer of all, and that is the act of sitting.

While being encouraged to walk 20 to 30 minutes daily is considered to be helpful against the negative effects of not exercising, it appears that activity, even that more vigorous than walking, does not compensate for large amounts of time spend sitting.

A study in the American Journal of Epidemiology examined only time spent sitting, in relation to total mortality. While public health guidelines always encourage increasing physical activity, they have not yet suggested reducing time spent sitting. At the end of this study the scientists suggested that “public health messages and guidelines should be refined to include reducing time spent sitting in addition to promoting physical activity.”

In this study researchers analyzed survey responses from aver 123,000 individuals who had no history of cancer, heart attack, stroke, or lung disease. They examined both the amount of time spent sitting, and total physical activity, in relation to mortality, over about 14 years. What they found was that more time spent sitting was associated with higher risk of mortality, particularly in women. Those women who reported sitting for more than 6 hours per day were 37% more likely to die during the time of the study, than those who sat less than 3 hours per day. For the men who sat for more than 6 hours a day, the increase in mortality was 18% higher than those who sat less than 3 hours per day.

Those who were not physically active to any appreciable degree had an even higher mortality rate than the previous group, which were somewhat physically active. Again, the scenario was worse for women than men. For those who both sat more and were less physically active, the women were 94% more likely to die, and the men were 48% more likely to succumb early, compared to the group who reported sitting the least and being most active. Associations were far stronger for death by cardiovascular disease than for death by cancer.  (Study)

In another, related, study done at Pennington Biomedical Research Center, Baton Rouge, LA, researchers set out to examine the relationship between sedentary behaviors and mortality seeking to find a different paradigm than that simply associated with lack of exercise. They examined sitting time and mortality in over 17,000 Canadians, aged 18-90 years.

Their conclusion was: “These data demonstrate a dose-response association between sitting time and mortality from all causes and Cardio Vascular Disease, independent of leisure time physical activity. In addition to the promotion of moderate-to-vigorous physical activity and a healthy weight, physicians should discourage sitting for extended periods. (Med Sci Sports Exerc. 2009 May;41(5):998-1005, “Sitting time and mortality from all causes, cardiovascular disease, and cancer.” Katzmarzyk PT, et al.) (Study)

EXERCISE WON’T SAVE YOU

You better sit down for this part. In the final analysis, those who sat for more than 6 hours a day were much more likely to die early than those who sat for less than 3 hours per day, even if those who sat more also exercised regularly and those who sat for less than 3 hours did not exercise at all. That is the fascinating thing. All the exercise in the world can’t compensate for the damage done by excess sitting.

Confirming that exercise does not compensate for time spent sitting is an earlier Australian study that investigated the link between prolonged television viewing time and death by all causes, including cardiovascular disease.

This study ran for 6 years, and followed 8,800 people aged 25 and older, who were already participating in the Australian Diabetes, Obesity and Lifestyle Study. What they found was that those who said they watched 4 or more hours of TV daily, were 46%more likely to die of any cause, and 80% more likely to die of heart disease compared to those who  spent less than 2 hours a day watching TV.

The authors were surprised to find that even for people who exercised regularly, and the people in this study reported exercising between 30 and 45 minutes daily, the risk of death went up the longer they spent in front of the television. (“Television Viewing Time and Mortality. The Australian Diabetes, Obesity and Lifestyle Study (AusDiab).” D. W. Dunstan, et al.) (Study)

WHY IS SITTING SO BAD?

The leader of the above study from the American Journal of Epidemiology, Dr. Patel, stated that: “Prolonged time spent sitting, independent of physical activity, has been shown to have important metabolic consequences, and may influence things like triglycerides, high density lipoprotein, cholesterol, fasting plasma glucose, resting blood pressure, and leptin, which are biomarkers of obesity and cardiovascular and other chronic diseases.”

When we sit our metabolism slows down and the body inhibits the production of the enzyme lipoprotein lipase, reducing the ability of the body to break down fats. As a result, less fat is transported to the muscles for burning as fuel, and more of it is left circulating in the blood. Blood flows slower, increasing the risk of arterial damage and of blood clots forming, especially in the legs. According to one of the authors of the Australian study, only one day of inactivity can lead to a 20% drop in the levels of HDL (“good”) cholesterol in the body, allowing levels of LDL (“bad”) cholesterol to rise.

CURSE OF THE COMFY CHAIR

Our primitive forefathers were constantly moving, while hunting and gathering. During the Agricultural age everyone except nobility worked long, hard hours. Even during the industrial age the majority of people worked upright. In the name of public health we are fighting smoking, trans-fats, sugary drinks, big gulp sizes, excessive fat in the diet, and even reducing speed limits, but what if our worst enemy was the benign chair?

One other curse of the chair that is seldom commented on is how it leads to lower back problems. You will note that the modern chair is very much an invention of the Western mind. Most cultures traditionally sit on a flat surface which keeps the lower back muscles properly stretched and flexible.

Years of sitting on chairs and walking on flat surfaces have contributed massively to the plague of back problems. To keep my lower back in good working order I mostly sit cross legged, or in a half lotus position when I am forced to use a chair. If I find my lower back acting up I’ll make a point of taking a long walk on earth, grass or beach, which forces me to use the rotator muscles that do not get worked when we walk consistently on flat surfaces. After a good hour of such walking I usually find that my back has loosened up enough to alleviate any pain that might be bothering me.

WHAT CAN WE DO?

While our study from the American Journal of Epidemiology maintained that vigorous physical activity during the other hours of the day could not compensate for the risk associated with prolonged sitting, exercise did prevent it from getting worse. So there is no logical reason to avoid exercise even if your job mostly involves sitting for long periods. When exercising, chose a variety of different types of exercise including aerobic, cardio, stretching and weight bearing, since each one has different health benefits for the body.

Eating properly is another way to reduce some of the negative effects of prolonged sitting. Since we know that the blood slows and the lipid profile shifts towards the unhealthy, we need to choose a diet that keeps blood flowing freely. A high fat meal, especially when high in saturated fats, causes the blood to slow and thicken so following a vegetarian diet or one like the “Mediterranean Diet” (Link) can effectively keep your blood moving well and keep the cholesterol levels balanced.

Obviously don’t smoke, and remember that simply taking 500mg of vitamin C with a fatty meal will keep the blood from thickening and slowing. Using supplemental forms of proteolytic (protein digesting) enzymes, such as Nattokinase, Pancreatin, Serrapeptase or Bromelain, can help to keep fatty deposits off of the arteries and will also work to keep a healthy blood flow. Certain other supplements also prevent platelet clumping and will be of benefit in preventing clots and arterial damage. These include vitamin E, Omega 3 fatty acids, Gingko, Ginger and Garlic.

One cardiologist at the Mayo Clinic, Dr Gerard Fletcher, suggests that others can make simple adjustments like he does, for example he works at his computer standing up. “When you stand up, you shuffle around a little bit, you use muscles not required when you’re sitting or lying down.” Which brings us back to the Chinese saying at the opening of this article: if you can sit, stand…

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WHAT IS RESVERATROL?

Certain antioxidant compounds found in various plants are known as polyphenols, and Resveratrol is of that family. Plants that contain Resveratrol include blueberries, bilberries, peanuts, rhubarb, pomegranate, grapes, and Japanese Knotweed (Polygonum cuspidatum). Grapes and Knotweed are the highest sources, with Japanese Knotweed being the common source for commercial Resveratrol products. Knotweed originated in Japan and China, but now grows in North America and Europe as well.

Resveratrol is used by these plants to protect themselves from fungus, viruses and ultraviolet radiation. In a similar manner antioxidants, whether from Resveratrol or other sources, will protect us against certain diseases when we ingest them.

THE FRENCH PARADOX

This nutrient is especially high in wine, and was thought to be responsible for the “French Paradox”. This paradox was the conflicting ideas that the French had a diet much higher in saturated fats than North Americans but had far less heart disease. Most of the Resveratrol found in grapes occurs in the skins and seeds so red wine tends to be high in it because, during fermentation, the wine spends a lot of time in contact with the skins.

The health benefits of drinking red wine are generally associated with its Resveratrol content, though the amount of Resveratrol in modern wine is relatively low. The content was much higher in the past due to healthier soil containing more minerals, and before fungicides and pesticides usurped the protective functions of the Resveratrol that the plants produced. The average glass of red wine contains anywhere from 0.2 to 2.0mg of Resveratrol per serving.

Resveratrol is now believed to be a longevity agent helping to prevent age-related health issues and has shown to have effects similar to the benefits found from a calorie restricted diet. Research also supports the idea that Resveratrol can reduce the risk of heart disease and can protect the brain from free radical damage following a stroke, among many other benefits.

WHAT ARE THE BENEFITS OF RESVERATROL?

– Powerful antioxidant effects, including raising SOD and glutathione levels in the body.

– Protects the endothelial lining of blood vessels.

– Prevents platelet aggregation, reducing the risk of stroke and heart disease.

– Reduces free radical damage caused by strokes.

– Protects against cancer.

– Mimics a calorie restricted diet aiding with weight control.

– Enhances longevity by prolonging the life of cells.

– Helps to prevent plaque formation in the brain related to Alzheimer’s disease.

– Helps to prevent insulin resistance, a cause of diabetes.

RESVERATROL AND LONGEVITY

Research has indicated that Resveratrol increases the life span of fruit flies, yeast and nematode worms. Mouse studies found that it would reduce the effects of over eating that would shorten their normal life spans. A 2006 Italian study found that resveratrol increase the life span of one species of fish. (Curr Biol. 2006 Feb 7;16(3):296-300.“Resveratrol prolongs lifespan and retards the onset of age-related markers in a short-lived vertebrate.” Valenzano DR, et al.)  (Study)

CALORIE RESTRICTION

Resveratrol supplementation can mimic a calorie-restricted diet, offering benefits for both longevity and weight loss. Reducing calorie intake has many proven benefits aside from weight control, including lowering blood pressure and raising HDL cholesterol while lowering levels of LDL cholesterol. Restricting calories, but not nutrients, is part of the CRON (Calorie Restriction with Optimal Nutrition) program that is used to prolong lifespan.

Formal studies have not been carried out on humans but, with rats, such a program, began when the rats are young, can effectively increase their life spans by about 50%. Resveratrol has been shown to activate a gene called SIRT1 which increases energy product in the mitochondria, our cellular energy factory, thus we can see benefits for conditions of fatigue and Chronic Fatigue Syndrome.

A study published in the journal Nature looked at 3 groups of middle-aged mice. One group received their standard diet (the control group), another received a high fat diet, increasing their total calories by 30% with hydrogenated coconut oil, and the third group received the same high fat diet with the addition of a Resveratrol supplement. The mice taking the Resveratrol supplement showed no fat- related diseases, and had a 30% lower risk of death than the mice on the high fat diet not receiving the Resveratrol, and equivalent to the mice on the standard diet.

To quote the study: “Here we show that resveratrol shifts the physiology of middle-aged mice on a high-calorie diet towards that of mice on a standard diet and significantly increases their survival. Resveratrol produces changes associated with longer lifespan, including increased insulin sensitivity…These data… point to new approaches for treating obesity-related disorders and diseases of ageing. (Nature 444, 337-342 (16 November 2006) Resveratrol improves health and survival of mice on a high-calorie diet.” Joseph A. Baur, et al.)  (Study)

RESVERATROL AND CANCER

Resveratrol is considered to be an anti-cancer agent. It will help to prevent the initiation and progression of cancer by inhibiting abnormal cell proliferation. It can also restrict blood flow to tumors and promote the death of unhealthy, cancerous cells, preventing their proliferation. Researchers at the University of Rochester showed for the first time that Resveratrol can help to destroy pancreatic cancer cells by reaching to the cell’s mitochondria, and crippling its function. The study is published in the March edition of the journal, Advances in Experimental Medicine and Biology. (Article)

HEART DISEASE

Resveratrol has shown to support heart health through the mechanisms of reducing total cholesterol, LDL cholesterol and triglycerides, reducing blood pressure, and preventing plaque formation in the arteries.  It has also been shown to help reduce incidence of stroke. (Study)

ANTI-INFLAMMATORY

Resveratrol serves as an anti-inflammatory by preventing the expression of inflammatory signals in the body. Inflammation is a serious issue for victims of brain or spinal cord damage, as well as for those simply with joint or organ inflammation. Resveratrol can decrease the inflammation response by blocking pathways that allow inflammation to take place. (Study)

DIABETES

At the University of Texas research was carried out on the effects of Resveratrol on diabetes. The 2009 study suggests that Resveratrol can help lower blood sugar levels, and help the body maintain better insulin levels in diabetic mice. (Study)

ALZHEIMER’S DISEASE

Recent research from Cornell University, shows that Resveratrol has the unique ability to decrease plaque formation in animal brains as they age, highlighting the potential for the same in Alzheimer’s patient. (Study)

WHAT IS TRANS-RESVERATROL?

The molecule of Resveratrol occurs in two forms in nature, one called the cis-form and the other called the trans-form. Clinical studies have been done with the trans-form, and the cis-form is considered to be of little value. In a sense we can look at it like the elemental value of the Resveratrol. Most products have a 50% amount of trans-resveratrol, so when looking at a product it may say 100mg but if you look at the fine print and it states 50% trans-resveratrol, you will know that you are only getting 50mg of active Resveratrol.

DOSAGE

In studies done by BioMarker Pharmaceuticals, mice demonstrated positive anti-aging gene-expression changes when receiving the human equivalent of 20 mg of Resveratrol per day. One 20mg dose of Resveratrol is roughly equal to the amount of Resveratrol found in nearly 40 glasses of red wine. Other studies have used doses of Resveratrol equal to hundreds of milligrams, also with positive effects.

These studies indicate that there is a wide range of potential dosages, starting as low as 20mg and ranging up to hundreds of milligrams. Since it is a safe substance that we cannot overdose on, the actual dosage will be a personal choice. That being said, I had one client, a recovering cancer patient, who told me that 100mg was his optimal dose, since the other product that he tried, offering 250mg of Resveratrol, gave him too much energy and kept him up at night.

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We have looked at the positive attributes of coffee in part one, so now let’s have look at the other side of the debate.

Caffeinated coffee may aggravate pre-existing conditions such as migraines, arrhythmias, and may cause sleep disturbances. Caffeine may cause anxiety disorders in those prone to such conditions. One study found that drinking more than four cups a day can promote bone thinning, and another study showed that women trying to get pregnant improve their chances by cutting back on coffee.

When we look at these studies it is important to note that they never look at whether the coffee is drunk black or with cream and sugar. While black coffee has somewhat of a bitter taste and thus can be somewhat alkaline and can aid in bile flow for digestion, the whole nature of the drink changes when we add dairy and sweeteners. Both these substances skew the nature of the drink towards acidic. Since acidic substances cause the body to leach minerals out of the bones to neutralize the acid, we can see that whitened and sweetened coffee, in excess, can easily be linked to bone thinning. In the study mentioned above where coffee seemed to reduce fertility we can find a link by considering how it negatively affects the adrenal glands.

COFFEE AND THE ADRENALS

From the perspective of Chinese medicine, coffee, since it is a stimulant, depletes “kidney essence” which is your storehouse of constitutional chi, and determines your fertility, vitality, and longevity in later years. The closest thing to Kidney essence in Western natural medicine is their view of the issues surrounding the adrenal glands.

The traditional view of coffee in the Western natural healing field is that, outside of enemas (used for liver detox), coffee has detrimental effects on human health. It is believed that the stimulating effect of caffeine is abusive to the adrenal glands, by increasing levels of adrenaline. The adrenaline leads to increased cortisol and high cortisol in the blood is linked to issues of fatigue, anxiety, sleep disorders, weight gain and hormonal imbalances. Stress and high cortisol is going to reduce immune function and, combined with hormonal imbalances, we can see how these negatives would impact fertility.

So, consistently being in a high stress environment and drinking a lot of coffee is a combination that is a recipe for health problems in the long run. The problem is that when we try to quit the coffee, to rescue the adrenal glands, we seriously miss the mood elevation that the dopamine provides us.

COFFEE ADDICTION

One thing to consider is whether you can do without a daily dose of coffee. If not, you may consider yourself somewhat addicted. Studies showing that coffee drinkers have lower levels of depression, Parkinson’s disease, and lower suicide rates than non-coffee drinkers, are often thought to be a result of its ability to raise levels of the neurotransmitter dopamine in the brain. Like most addictive substances, from sugar to heroin, caffeine stimulates the brain to produce the neurotransmitter dopamine.

Dopamine is our number one evolutionary reward mechanism designed as a payoff for learning and nesting. The brain produces dopamine when we make a new connection while learning and when we are flush with new love, which is why falling in love can be addictive. (After the “honeymoon phase” of a new relationship the dopamine levels off and other more calm neurotransmitters and hormones are produced that encourage long term bonding.)

Dopamine prevents depression and encourages motivation.  While the dopamine makes us feel better, the caffeine also increases the brain’s activity and neuron firing. This is one reason why there is high coffee consumption in areas that lack sunshine for extended periods, such as the Pacific Northwest and Nordic countries.

QUITTING COFFEE

Coffee dependency is obvious to any of us who have been regular drinkers of it. Certainly if you have ever tried to quit coffee cold turkey you would be familiar with the ensuing headaches that often plague people. Other withdrawal symptoms can include irritability, mild depression, and mental fog.

Certain supplements can help with breaking the coffee habit, especially those that naturally elevate dopamine levels. Some of the best dopamine elevators are the amino acids L-phenylalanine and L-tyrosine, the methyl-donor “Same” (pronounced Sammy) and the herbal extract Avena Sativa (green flowering oat extract). For nasty headaches it is best to take a small amount of coffee (about a ¼ of a cup) to allow the body to wean off the substance. This will usually stop the headaches and after a few days you can discontinue even the small amount of coffee with no pain.

For those who are very attached to the taste and ritual of coffee, one idea is to begin with a mix of half caffeinated and half de-caffeinated coffee.  We have seen in part one of this article that most of the health benefits accrue from the antioxidants, and that those longevity benefits hold even for those who drink decaffeinated coffee. Therefore, it would seem reasonable to conclude that, for some people, choosing an organic, fresh brewed, decaffeinated coffee could be a healthful option to totally quitting something that may give them a good amount of pleasure. Remember that when choosing a decaffeinated coffee for regular consumption it should be what is known as “swiss water” decaff, a more healthful way of removing the caffeine than the use of solvents.

A more healthful alternative to coffee is green tea, which has about 60mg of caffeine per cup versus about 110mg of caffeine per cup of brewed coffee. Even that amount of caffeine in green tea is buffered by the presence of the amino acid L-theanine, which is calming in nature. Black tea has about 60 to 90mg of caffeine per cup, depending on type of tea chosen, and has shown some health benefits including reduced incidence of stroke. For a light buzz with caffeine-like alkaloids try yerba mate, a south American herbal drink that has recently become popular in the West. The amounts of caffeine in coffee and tea beverages can vary quite a bit. For a more specific analysis of the actual caffeine content in a wide range of coffee and tea beverages check out this link.  (Article)

COFFEE AND DIGESTION

Habitual coffee drinking has been linked to gluten intolerance (celiac disease). The problem with coffee is that it contains a protein that cross reacts with the gluten antibodies. This has nothing to do with the caffeine component so those who are gluten-sensitive or have celiac disease, should also avoid decaf coffee if they want to avoid the gluten related health problems that grains cause.

Coffee can increase the risk of acid reflux and associated digestive ailments, especially in those of a nervous disposition and in the elderly. Older individuals with a depleted enzymatic system do not tolerate coffee with caffeine. They are recommended to take decaffeinated coffee, and this only if their stomach is healthy, because both decaffeinated coffee and coffee with caffeine can cause heartburn. Coffee kicks up stomach acid, which is why it can cause acid reflux and/or heartburn.

From the perspective of the Blood Type Diet, those with blood types A and AB, are genetically predisposed to low stomach acid and so could benefit from drinking coffee with meals. Whereas, blood types B and O tend towards having high stomach acid, and so are more likely to find coffee bothersome to digestion, especially on an empty stomach. Again, we are discussing coffee alone and any benefits to digestion for some blood types can be neutralized by the addition of sugar and dairy products, which are acidic in nature.

In conclusion, we have to look at coffee like so many things in modern life, a matter of balancing personal needs and desires with logical analysis and compromises. The idea of a nice piping cup of green tea just never has worked for me as an incentive to get out of bed, though I have tried. My fresh brewed organic coffee, with organic non-dairy whitener and honey, on the other hand, is quite an incentive. But at this point in my life I only drink about one cup a day and maybe on the weekends have another coffee during the day. This provides some pleasure and a small amount of stimulation, and I ensure that I keep my adrenal glands well supported with nutrients and herbal support. Some choose to consider coffee a weekend treat, while others find decaff or black tea to be a fine compromise. As the full saying goes, “moderation in all things, including moderation.”

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Ever since the development of coffee as a beverage, about 500 years ago, there has been debate as to its benefits versus its dangers. As coffee spread throughout Europe, the Middle East and the Americas, the dangers perceived were cultural, and it has been banned repeatedly for both political and religious reasons. Now we debate its health benefits.

Coffee berries contain the coffee “beans”, and are produced by several species of a small evergreen bush of the genus “Coffea”. One of the most popular beverages in the world, coffee was the world’s seventh-largest (legal) agricultural export by value in 2005. According to the National Coffee Association, about 65% of Americans drink coffee on a daily basis, averaging 3.2 cups daily (I will assume that the figures are roughly accurate for Canadians as well.)

Since controversy is associated with the impact of coffee cultivation on the environment, organic coffee is now an expanding market. Because coffee is traditionally a “third-world cash crop” I strongly advise that one make every effort to buy and drink organic coffee. Such cash crops are commonly loaded with pesticides. Since all the studies referred to in this article were most certainly not organic, I believe any benefits associated with coffee will be much stronger if we are drinking organic coffee.

COFFEE AND LONGEVITY

Now back to the coffee and longevity study. In the initial phase of data analysis it appeared that coffee reduced longevity, until the numbers were adjusted for those who smoked and had other risk factors. Then the numbers indicated that those men who drank one cup per day had a 6% lower risk of death during the course of the study. Those who drank 2 or 3 cups daily had a 10% lower risk of death and those who drank 4 to 5 cups daily had a 12% lower risk. Once men got up to 6 or more cups daily the risk factor ceased to improve and dropped back to a 10% lower risk of death, compared to those who drank no coffee.

The benefits were even better for women. Women who drank one cup per day had a 5% lower chance of dying during the course of the study, compared with women who drank no coffee. Those who drank 2 or 3 cups daily were 13% less likely to die, and those who drank 4 to 5 cups daily were 16% less likely to die. Again, once we got above 6 cups daily the trend reversed and the benefit dropped to a 15% lower mortality rate.

The results of the study were defined as such: “Inverse associations were observed for deaths due to heart disease, respiratory disease, stroke, injuries and accidents, diabetes, and infections, but not for deaths due to cancer. Results were similar in subgroups, including persons who had never smoked and persons who reported very good to excellent health at baseline.”  (Study)

WHAT DOES THIS STUDY ACTUALLY MEAN?

The actual conclusion of this study was as follows: “In this large prospective study, coffee consumption was inversely associated with total and cause-specific mortality. Whether this was a causal or associational finding cannot be determined from our data.” But at least, “the results offer some reassurance that it’s not a risk factor for future disease” said Neal Freedman the leader of the study.

What the study summary is saying is that the authors can’t be sure if the coffee caused good health or if drinking coffee was simply associated with good health. This is better illustrated by considering the similar conclusion of a study showing that wine drinkers were slimmer than beer drinkers. If the relationship was causal then wine makes you slim and beer makes you fat. But if the relationship was associational then it meant that wine drinkers, who are generally from a better educated class, tend to exercise more and have a better diet, and as a result are slimmer. Whereas the beer drinkers, being less well educated, may be feasting on pub food and exercising less, which is really what is making them fatter. But, in this case we do have the antioxidant content of the coffee to support the idea that the relationship is causal.

COFFEE AND ANTIOXIDANTS

It should be pointed out that the link between coffee consumption and lowered mortality was strongest for those who had never smoked. As well, they found that the benefit seemed to hold even for those who drank mostly decaffeinated coffee.  Rob van Dam, an epidemiologist at the National University of Singapore, who has been involved in other coffee studies, commented: “If these are real biological effects, they seem to have to do with the substances in coffee that are not caffeine.”

We do know from other research that the presence of powerful antioxidants in coffee have been shown to prevent cellular free radical damage. A recent study showed that roasted coffee, rich in antioxidants and chlorogenic acid lactones, protected primary neuronal cell cultures against hydrogen peroxide-induced cell death, a form of free radical damage.  (Study)

Takayuki Shibamoto, a professor of environmental toxicology, says that, based on his preliminary study, the antioxidants in a cup of coffee might be equal to the amount found in three oranges. “You have to drink it in about 20 minutes after it is brewed,” Shibamoto said. (Article) I’m sure you may have noticed a funky taste in your mouth after drinking some commercial coffees. That is the taste of rancid oils found in coffee that has been sitting around for too long. At that point the benefits of the antioxidants have dissipated and the coffee is probably doing more harm than good.

OTHER BENEFITS OF COFFEE DRINKING

Over time many scientific studies have examined the relationship between drinking coffee and an array of health issues. Some of these findings have been contradictory as to whether coffee is good for you or bad for you. And the method used to prepare coffee is one factor in the discrepancy in findings. Coffee prepared using paper filters removes oily components called diterpenes that are present in unfiltered coffee, which have been associated with increased risk of coronary heart disease via elevation of low-density lipoprotein (LDL) levels in blood. Metal filters, used in Bodums, and to make espresso, and Americano style coffees, do not remove the oily components of coffee.  These acids whether removed or remaining, may also have other effects yet to be discovered.

A 22-year study done by the Harvard School of Public Health concluded that “the overall balance of risks and benefits of coffee consumption are on the side of benefits.” Another study showed that men who drank 6 or more cups of coffee per day were found to have a 20% reduction in developing prostate cancer. (Study)

Other studies have suggested that coffee consumption reduces the risk of Alzheimer’s disease, Parkinson’s disease, heart disease, type 2 diabetes, cirrhosis of the liver and gout. (Study)

A 2009 study showed that those who consumed a moderate amount of coffee or tea (3–5 cups per day) during midlife were less likely to develop dementia and Alzheimer’s disease in later in life, compared to those who drank little or no coffee.  (Study)

Coffee is a known ergogenic aid: that is it improves sports performance. But this only occurs if it is used occasionally. The benefits to the athlete cease if it is used consistently.

COFFEE AND INSULIN LEVELS

Coffee has beneficial effects against type 2 diabetes but that is not due to its caffeine content, since the positive effects of consumption are greater in those who drink decaffeinated coffee. A Chinese study reported that two of the major components of coffee (caffeic acid and chlorogenic acid) seem to be responsible for this effect.

New research presented at the American chemical Society spring conference reported that an extract of green coffee bean was an effective weight loss agent. Subjects were given capsules to swallow three times a day, taking between 700 and 1000mg or a placebo. They did not change their calorie intake during the trial. Though the study only involved 16 people, those on the supplement lost an average of 17.5 pounds in 22 weeks, reducing their overall body weight by over 10%.  The researchers believe that the coffee bean extract works by reducing the absorption of fat and glucose in the digestive tract, and by reducing insulin levels.

Green coffee bean extract is sold in a variety of strengths, usually containing from 30% to 50% chlorogenic acid. Since, as we have seen above, the chlorogenic acid is responsible for stabilizing insulin levels, in diabetes studies, we can see a mechanism whereby the weight loss could logically occur.

NEXT TIME PART TWO OF COFFEE AND HEALTH: THE DOWNSIDE OF COFFEE

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I have just published my children’s book titled “A WORLD WITHOUT BEES”, something I wrote many years ago but which seem prescient, now that such a thing seems to be occurring. (Amazon Link)

Since this book is aimed at preschool, and the early grades, it is designed not to scare kids. But, with this article I can go into some of the details of the demise of bees that are more suitable for adults.

COLONY COLLAPSE DISORDER

I’m sure most of you have heard of colony collapse disorder (CCD) by now. Here on Vancouver Island we lost almost 90% of our bees a couple of years ago, now replaced by new imported colonies. Of course all colonies are ultimately imported, since the honeybee is not indigenous to North America. But the ones that have been here for a while have adapted to our environment, and were a healthier option for the environment than newly imported bees. And newly immigrated bees often suffer from migratory stress, brought about by moving the colonies long distances to unfamiliar territories.

There are a number of theories for the massive die off of bee colonies.

– Destruction of their food supply by destroying flowering weeds and planting monocultures, and the feeding of high glucose corn syrup to the bees instead of their own honey. This malnutrition makes the bees more vulnerable to fungus, mites and viruses.

-Cell phone towers which put out microwaves that disrupt the navigational ability of the bees.

-Insecticides and pesticides which are toxic to the bees.

While health issues in any species is usually a combination of factors it is this last issue of pesticide use that is now believed to be the worst factor for bees. And especially pesticides used on genetically engineered plants.

PESTICIDES AND BEES

Pesticide use is based on studying the safety of each pesticide alone. What has been ignored by the EPA is what happens, to humans as well as bees, when these poisons are combined. And it is increasingly common for farmers to use a number of different pesticides and/or insecticides. Not only do we then have a cumulative effect of a number of poisons instead of just one, but it has been found that chemicals will react with each other to form new compounds. These novel compounds have never been tested for safety. One study from Penn State showed U.S. bee hives to have an average of 6 pesticide residues with one hive showing residue from 30 different pesticides.

NEONICOTINOIDS

The fact is that CCD began to be most noticeable after a new variety of pesticide entered the world wide pesticide market. Certainly, in the U.S. the decline in bee populations rose dramatically after the EPA approved this new types of insecticide, called “neonicotinoids”, which function as neurotoxins. A beekeeper from Colorado obtained leaked documents revealing that the EPA approved the neonicotinoid “Clothianidin” (produced by Bayer) without proper safety studies, knowing full well that it could be toxic to bees.

Neonicotinoids are used to treat the seeds of hundreds of different foods. Residue of these pesticides have been found near the entrances to hives, in the bodies of dead bees and in stored pollen. This residue has also been found in the soil of fields, as well as on various plants and flowers visited by bees, that have not been treated with neonicotinoids, but which are adjacent to fields planted with genetically engineered corn. Almost all genetically engineered corn is now treated with this form of pesticide.

These new insecticides are pervasive in the environment, getting into the groundwater and soil, where they accumulate over long periods of time. They then enter the plants grown in that soil and will be found in the nectar and pollen of those plants. Researchers from Purdue University in Indiana found that the bees will pick up contaminated pollen from these plants and inadvertently bring it back to their hives, and also can transfer these chemical compounds to other plants and crops that have not been treated with neonicotinoids. As mentioned earlier these pesticides are neurotoxins, which means they will affect the central nervous system of the bees causing irreversible damage. Given the size of a bee it doesn’t take much to cause disorientation impeding communication and navigation amongst the bees. (Study)

HOW TO HELP THE BEES

Just so it’s not all doom and gloom I will close with a couple of excerpts from my aforementioned children’s book. These are from the educational “Facts About Bees” section that follows the story. Since Mason bees are indigenous and good pollinators we can help by encouraging their growth and spread.

One way to help the bees without having a bee hive in your back yard is to build apartments for mason bees. This is as easy as having an adult help you to drill holes in blocks of wood that can be left undisturbed in one location. Once a few bees move in more and more will find out about your great bee apartment complex and soon it will be full of tenants.

This simple approach of drilling holes into wood blocks will work okay for a few years, but then pollen mites will build up in the holes and the bee population will eventually decline. The more effective and long term approach is to make or buy sets of stacking trays that come apart, so that the cocoons left behind by the new bees can be cleaned out every winter, and no mites will be left to cause damage later. The holes in the wood blocks or stacking trays should be 5/16 inches in diameter and 6 inches deep. Stacking trays with cocoons containing bees, can often be purchased at garden centers.

The best place to put your bee apartment complex is somewhere that gets morning sun that is dry and protected from the wind. One example would be to place it under the eaves on the southern side of a house or shed. Also, since the mason bee has a limited range for foraging (300ft or 90m) it is best to place your bee house near areas that need pollination. Here is a link to a company that specializes in nesting trays, information, and other products for supporting mason bees: Link

POLLINATOR-FRIENDLY PLANTS

Another way to encourage bees is to include certain plants in your garden and landscaping that they love. These are called “pollinator-friendly” plants and can help to increase the amount of bees, butterflies and other pollinating insects. Here is a list of some pollinator-friendly plants: Apple Trees; Azalea; Basil; California Poppy; Camas; Lily; Cherry Trees; Daisy; Lavender;  Marjoram; Mint; Oregano; Plum Trees; Raspberry; Red Clover; Rose; Rosemary; Safflower; Sunflowers; Tansy; Wild Marjoram; Yarrow.

PLOT SYNOPSIS FOR “A WORLD WITHOUT BEES”

When Zoe gets stung by a bee, while picking flowers, she wishes aloud that there were no bees in the world. Later a fairy comes to her and takes her to a “possible world” where the bees have all disappeared. She goes on a journey and finds out all that bees do for us. At the end of the book are helpful bee facts, and information about what we can do to help bees. This is a story designed to be read to children, from preschool to about grade 2 level.

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“Eat breakfast like a king, lunch like a prince and dinner like a pauper.” Old Italian Saying

THE PROBLEM WITH EATING LATE

A new study put out by the Salk Institute in California, and published in the journal Cell Metabolism, gives credence to this Italian saying, indicating yet again that our ancestors were a lot smarter than we usually give them credit for. This study, while done on mice, indicates that it is not how many calories you eat in a day, but when in the day you eat them. (Study)

The mouse study compared two experimental groups: one group could eat whenever they wanted to, and the other group only had access to food for 8 hours at night, the time that they were most active (being nocturnal creatures). The second group, in essence, was left to fast for the other 16 hours of the day. Both groups were given a high calorie diet, high in fat.

This second group, with the restricted hours of eating, stayed as lean as the control group, which had regular mouse chow, not the high calorie, fattening diet that the two experimental groups were put on. The group that could eat any time they chose, around the clock, became obese. These rats ate the same amount of calories and fat in a day as the time-restricted group.

OBESITY IS NOT THE ONLY PROBLEM

The mice that became obese also developed high blood sugar, high cholesterol, fatty deposits on their livers and metabolic problems. Whereas the other group, restricted as to when they could eat, showed none of these problems, and when put on the exercise wheel, showed better endurance and motor control than either the obese group or the control group.

The implication of this study is that the body needs to take a break from consistently digesting and processing incoming food, or it suffers from metabolic exhaustion. Never giving rest to the brain, stomach and digestive processes, when added to a high fat and high calorie die, will lead to a fatty liver, weight gain, cholesterol build up in the arteries and high blood glucose levels leading to diabetes.

ARE WE NOT MICE?

Some researchers, critical of this study, feel that we can’t extrapolate mice studies, especially given their different internal clock, directly to humans. Because the mice were nocturnal creatures they have a different circadian rhythm than humans do, which is why this study needs to be replicated with humans, before it will be fully endorsed by the scientific community.

They also point out that the restricted eating times were pre-set for the mice, and they did not have to exercise will power, so it may be no easier for humans to use, than any other diet requiring self control. Critics also think that it is dangerous to allow the idea that humans could eat a high calorie, high fat diet during eight hours, and by not eating for the next 16 hours, not have any negative consequences from such a diet. Clearly we need human research in this area to confirm that this diet paradigm will work as well for humans as for mice, but some experts feel that this approach can do no harm, and so it is worth trying by anyone looking for a new approach to safe weight loss.

WHAT HAVE YOU GOT TO LOSE?

Author of the study, Satchidananda Panda said: “We have to come up with something that is a simple alternative to calorie counting.”… “All you need is a clock.” He also pointed out that the majority of snacks taken in the evening tend to be high in calories, fat, salt and sugar, and are best avoided anyways.  Hand in hand with this view is the obvious fact that when you eat lots of calories in the morning and afternoon, they are going to be used up during the activities of the day. Whereas, at night, if we are mostly sedentary, we have no way to fully utilize those calories.

While researchers into obesity have found the problem to be a complex mix of genetic and environmental factors, Panda thinks it is time to take a look at what effect timing has on the body’s reaction to food intake. In the past, during a time when more people worked in agriculture, people ate big meals, worked hard and were generally thinner. Back then, Panda said, “Most people ate mostly in daytime. Now, our social life starts at sunset. ..So essentially, we have increased our eating time in the last 40 to 50 years.”

FIT VERSUS HEALTHY

One nutrition expert from University of North Carolina, B. Popkin, while criticizing the conclusions of this study, pointed out that other studies supported the idea that better insulin control and longevity was obtained by eating frequent, small meals throughout the day. This is a good point at which to introduce the current beliefs in the natural health field. For, indeed, in the sports and fitness field we have for some time now promoted this idea that eating 5 times a day will keep you lean and fit. Eating frequently is believed to keep the metabolism running high so that it burns fat, and the frequent protein that accompanies this program keeps the insulin stable, preventing the storage of carbs as fat in the body.

Yet, does fit equal healthy? When you run an engine hot it will burn out sooner. From the perspective of longevity research the most demonstrated way to seriously expand lifespan is called Calorie Restriction Optimal Nutrition (CRON). These mouse and rat studies showed that you could come close to doubling life span with the CRON approach, but only if you started when the mammals were young. Nonetheless, they still obtained reasonably expanded life spans for adults by applying the techniques of systematic under-eating and periodic fasting.

“WE ARE DIGGING OUR GRAVES WITH OUR TEETH.” Thomas Moffett

The Macrobiotics (Japanese dietary philosophy based on Zen Buddhism) believe that when you eat late at night you do not rest fully nor restore, because your heart had to work all night, pumping blood to the stomach to facilitate digestion. They are also of the mind that “it is healthier to under-eat a bad diet than over-eat a good diet.”

The scientific support for this thesis is based on enzymes. Enzymes first digest food for us, but they also scavenge through the bloodstream looking for invasive debris including bacteria, waste materials, viruses, and other metabolic byproducts that might do us harm. Every time we eat cooked or processed food (raw food has its own enzymes) all the enzymes leave off cleaning the blood and rush to the stomach to get to work digesting. If we are eating consistently all day until bed-time we are using up all our enzymes for only one of their functions. And, as we age, our pancreas weakens and becomes less efficient at producing enzymes.

Modern research has indicated that taking carbohydrates closer than 2 hours before bed will cause a drop in growth hormone (a hormone that keeps a biological process at a youthful level) production, due to the insulin spike caused by the carb intake.  In fact one of the best natural ways to elevate growth hormone is to fast for one day of the week.  So, eating 5 times a day may keep you lean and fit, but from a longevity perspective it may not be the most efficient way to eat, unless you complement it with one day of fasting each week.

For another perspective I will point out that if you’ve ever seen a picture of one of the serious followers of the CRON diet, it is not a pretty picture. The calorie restriction required to double the lifespan of the rats in the studies was to cut their normal food intake in half. CRON followers look like emaciated concentration camp victims. They are probably in much better health than that because, inevitably, they have to take supplements in order to fulfill the Optimum Nutrition part of the diet, so they are generally in technically good health. But it doesn’t look like they have much pleasure in life. And to quote another old saying “we’re here for a good time, not a long time.”

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The scientific process whereby the genes of one species are inserted into the genes of another species creates what is commonly referred to as a genetically modified organism (or genetically engineered). GMO foods have been introduced into the food supply without informing people what they are eating, and since they aren’t required to be labeled, we have no way of choosing whether or not we want to eat such foods.

Those who disagree with the concept of introducing these untested species into the environment, are afraid that engineered genetic material will mix with conventional crops, contaminating and changing them in unknown ways. Once released into the environment there is no way to call them back. The other concern is potential allergic reactions and health problems from these “frankenfoods”, since we don’t know their full effect on humans who eat them.

Unlike safety evaluations for drugs, there are no required human clinical trials of GM foods. However animal studies have indicated that there are dangers and these studies were seldom longer than 90 days, done only in order to get FDA approval, but not done for any length of time necessary to truly understand how these foods will affect those who consume them.  (Study)

LABELING GMO FOODS

According to the Grocery Manufacturers Association, nearly 80% of processed foods found in grocery stores, contain genetically modified ingredients. While around the world at least 50 countries have laws requiring that GMO foods be labeled as such, not only is there no legal requirement to label GMO foods in both Canada and the U.S., but  the politicians all seem to be in bed with Monsanto, the prime creator of GMO technologies. This is because of Monsanto’s powerful lobbying for laws protective of their industry, and because there is an active personnel swap between Monsanto and the government’s scientific bodies, including the FDA and the Canadian Health Protection Branch.

A few years ago a B.C. M.P introduced a bill into Parliament that would have required the labeling of BMO foods sold in Canada. Needless to say that bill never got passed. Corporations engaged in genetic engineering of foods fight tooth and nail to forbid the labeling of GMO foods because they know that many informed consumers would boycott such foods. They have a clever legal approach to this problem.

MONSANTO IN BED WITH GOV’T

Both Health Canada and the U.S. FDA maintain that foods containing GMO ingredients are no different from foods made with conventional crops. Thus, if you label your milk as containing no Bovine Growth Hormone, you are implying that there is a reason that one would want to buy a product not containing BGH. Since the FDA has ruled that this is a safe food substance, you are in effect slandering their product,  by implying that there may be something wrong with it.

This legal approach has worked to some degree, but now that successive presidents have placed ex-Monsanto people in positions of power in Washington, they are able to pass laws to protect their industry.  They have also infiltrated the gov’t to the point of receiving countless dollars in subsidies for their research, so the gov’t branches that provide such grants also have a vested interest in seeing their choices look good.

Former president G.W. Bush openly supported GMO technology and appointed former Monsanto officials to scientific positions in government. Obama’s administration has followed suit. President Obama appointed Tom Vilsack, a strong supporter of GMO technology and former governor of Iowa, to be his Secretary of Agriculture, and appointed Michael Taylor, formerly Vice President for Public Policy at Monsanto, to be Senior Advisor to the Commissioner of the FDA. There are more examples at the following link: Article

THE FAILURE OF GMO’S

The great promise of genetic engineering was that it would feed the world with higher yields from food crops. In fact, Monsanto is currently pushing advertising claiming that in the face of a rapidly increasing world population its “advanced seeds…significantly increase crop yields…”

Yet, according to a report by the Union of Concerned Scientists, there has been no significant increase in crop yields from genetically engineered foods. Their report, titled “Failure to Yield” compared the overall effect of genetic engineering on crop yields, versus other agricultural technologies. It analyzed academic studies on the two main genetically engineered feed and food crops grown in the U.S, corn and soybeans.

Their conclusion was that the soybeans and corn engineered to be resistant to herbicides did not increase yields at all. The corn engineered to be resistant to insects only marginally improved crop yields. What the report found instead, was that in the last 13 years, any appreciable crop increases have occurred due to conventional breeding and improvements in traditional agricultural practices.  “If we are going to make headway in combating hunger due to overpopulation and climate change, we will need to increase crop yields,” said Doug Gurian-Sherman, author of the report. “Traditional breeding outperforms genetic engineering hands down.”   (Source)

Remember that if a food is engineered to be resistant to herbicides, in this case the toxic “Roundup”, also produced by Monsanto, then they are able to spray more herbicides on and around the crop. This means more poisonous residues on that food. And Roundup is known for its toxicity to wildlife, and known to increase herbicide penetration into plant and animal cells. The active ingredient in Roundup, glyphosate has been shown to cause birth defects in laboratory animals, and has lead to new herbicide-resistant species of weeds (superweeds), due to repeated exposure to this herbicide.  (Article)

AVOID THE GMO FOODS

The majority of GMO crops are accounted for by 3 main products, corn, cotton and soybeans.  And 90% of these crops are grown in 5 countries: Argentina, Brazil, Canada, India, and the U.S. But there are other common foods that are also often genetically engineered, and at this point in the game, without labels to inform us, it is best to only buy these foods when they are labeled organic. Even though the Biotech companies tried to break into the “organic” definition, they were rejected at their last attempt. I’m sure they won’t give up yet, but for now a product certified to be organic cannot be grown from GMO seed stock.

Here is a list of the most common GMO crops.

Corn: Almost half of the corn farms in the U.S. are planted with GMO seed, and tons of it has entered the food supply. Corn is in countless modern food products, sometimes just in the form of corn starch, or sugar made from corn, and some alcohol is now made from GMO corn. Even ascorbic acid (vitamin C) is ultimately made from corn. Studies with mice fed GMO corn have shown them to have fertility problems and smaller offspring.

Soy: Along with corn soy is found buried in many products that you wouldn’t know without careful analysis of labels, including sports bars, pastries, baked goods, and especially meat alternatives. If it doesn’t say organic or non-gmo, odds are now that it is GMO if it is soy or corn. Hamsters fed GMO soy were rendered infertile.

Cotton: We don’t commonly eat it but other countries do consume the oil and you will find it in some imported foods. Even so, as it also has been engineered to resist more pesticides, and is one of the most widespread crops in the world, its use leads to more poisons being dumped into the environment. Upon being exposed to the new GMO cotton, thousands of Indian farmers experienced severe skin rashes.

Papaya: Up to three quarters of the Hawaiian papaya crop has been genetically engineered to resist the “ringspot” virus.

Rice: Asia is experimenting with a rice modified to contain high amounts of vitamin A, and another variation containing human genes designed to help prevent infant diarrhea in the third world. China has reported a tendency to allergic reactions from GMO rice. Not yet available in North America, but if a crop needs to be unloaded somewhere you can be sure it will be dumped on a country with no labeling laws.

Tomatoes: Originally engineered to provide a longer shelf life, the final product did not live up to expectations and ceased to be marketed a few years ago. At this point no GMO tomatoes are being grown commercially in North America or in Europe. Tomatoes are still being experiment with to make them resistant to fungus, insects and viruses, but are not in production yet. (Source)

Canola: This seed is an edible hybrid variation on the rapeseed, which is mildly toxic to humans. Almost all canola that is not organic is now genetically modified. Most cheap blended oils, sold as generic “vegetable oils” contain some canola or cottonseed oils.

Dairy Products: One form of genetic engineering that we do not have in Canada is Bovine Growth Hormone. This is due to no help from the Health Canada, who were prepared to allow its use in this country, even to the point of lying about its dangers to parliament. If it were not for scientists from Health Canada risking their careers by bypassing their superiors and going directly to the gov’t with their concerns, we would be drinking it in our milk now. (For the whole story see the documentary “The Corporation”). In the U.S. about 22% of cows have been treated with this genetically modified hormone that forces their milk production up by about 15%. Milk from cows treated with bovine growth hormone show higher levels of Insulin Growth Factors-1 in the milk. Increased levels of IGF-1 in humans, has been linked to increased levels of breast and colon cancer.

Potatoes: When mice were fed genetically engineered potatoes, the toxin that was spliced into the potatoes was found in the bodies of the mice, showing that it did not break down in the gut but transferred whole into their system.

Meat: Canada has discontinued work on our “Enviropig” a pig genetically engineered to create less methane gas (an unnecessary thing since there is already a feed with an enzyme inhibitor that does the same thing, safer and cheaper). And, so far, the consumer has expressed revulsion at the idea of eating GMO animals, but it must be pointed out that many commercial food animals, including beef, fowl and pork, are being fed GMO corn, so we may be getting residual modified genes through eating these animals.

BLOWS AGAINST THE EMPIRE

In the absence of action on the part of the federal government to protect us and the environment from this worldwide experiment with no off switch, there have been at least symbolic gestures made by local governments here in B.C. Currently Powell River, Saltspring Island, Kaslo, Rossland and Nelson have all passed resolutions against the cultivation of GMO crops within their boundaries. Other places looking at implementing such bans include, Saanich, Campbell River, Comox and Richmond.

Currently in California there is a grassroots campaign to make the politicians pass a bill requiring labeling of GMO foods. This public petition is an attempt to bypass the politicians and get a initiative on the ballot that citizens may vote directly on. If they succeed it will motivate more Canadian and U.S. citizens to fight for their right to know, and we may yet get this beast under control.
Aside from the fight in California the U.S. has a coalition of farming, environmental and religious organizations, called “Just Label It” who have submitted a petition to the FDA containing over 1 million signatures demanding that GMO foods be labeled as such. If the FDA fails to respond to this petition they are allowed by U.S. law to pursue legal action.

For a guide to avoiding GMO foods while shopping in conventional grocery stores, follow this link: Shopping Guide

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I stumbled across a book review of a new book called Naked Calories, by Mira Calton CN and Jayson Calton PhD, and they provided an interesting observation on modern nutrition. Their key thesis, based on Jayson Calton’s PhD dissertation, was to look at a variety of diet plans to see how close they came to providing the Recommended Daily Intake values of calories and micronutrients. They only looked at what was available in foods, not incorporating any nutritional supplements that may be advised by some of these diets.

They looked at a low carb diet (Atkins), a low fat diet (Best Life), a low sodium diet (DASH), the Mediterranean diet, and the basic USDA diet advised for U.S. citizens. The highest amount of required daily micronutrients that any diet could provide was 56% (“Best Life” a low fat diet).

The title of their book Naked Calories, refers to how modern farming and food processing techniques have stripped foods of their nutritional value, leaving us with empty calories leading to disease and obesity.

The main criticism of this book is that the authors are involved in selling nutritional supplements, and this may compromise their objectivity as authors.  Nonetheless I feel that their information is valid and accurate.
And here is the kicker. They did the math required to determine how many calories we need to eat in order to consume the amount of 27 micronutrients recommended by the USDA. That total is 27,575 calories. The main theme of their book is that no diet can possibly provide all of our nutritional requirements.

This does not even take into account the fact that the recommended amounts of nutrients were based on the U.S. RDI, which, like the amount of nutrients recommended by the Canadian Health branch, are far lower than many in the nutritional field believe are required for optimal health.

(Amazon link to Naked Calories)

A NEW APPROACH TO COLD SORES

This is an anecdotal tale, but since I know the person I feel it is worth passing on. A close friend of mine has been plagued with cold sores for most of her adult life, and in the past few years they had gotten so bad that she would have a breakout every month. She had done the obvious treatment of taking copious amounts of L-lysine, an amino acid that can very often reduce and control outbreaks. She also used the topical creams and ointments, usually based on L-lysine, zinc and other antibacterial and antiviral herbs. None of this seemed to help at all; neither reducing frequency, nor duration of the outbreak. She also could not see a link between high stress, or low immunity, in her life, triggering the outbreaks, as is commonly believed.

One day, dealing with the problem yet again, she had a thought outside the box. She realized that the spot on her lip where the outbreak occurred never varied; the breakout always occurred in exactly the same spot. She then had the idea that the virus was harbored in that surface location and from that point on she took a different tact. She had already tried using Colloidal Silver internally, since it is an anti-viral agent (as well as antibacterial and antifungal), but it hadn’t really solved the problem. That being said, there are testimonials online from people who found that taking the silver internally did eliminate the herpes virus from their blood.

Now, she decided to apply the liquid Colloidal Silver to her lips daily, targeting the spot where the breakout occurred. She did this a few times daily for about a month and now does it about 3 times daily, three days a week. Since she started this process she has been free of outbreaks for over 3 months, something that would have seemed impossible a year ago.

If you or anyone you know has a problem with cold sores, give this approach a try. And let me know if it works for anyone else out there. It would be nice if we had enough anecdotal information to confirm that this is an effective approach, even if it only works for some people.

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As one who hasn’t eaten red meat for over 30 years I find myself oddly critical of a new study saying that eating meat will increase your risk of premature death.

This study, published in the Archives of Internal Medicine, followed over 110,000 people for just over 20 years, observing their health and eating habits (based on food frequency questionnaires). The lead author of the study, Dr. An Pan, went so far as to state “Any red meat you eat contributes to the risk (of premature death)”.  (Study)

So, just how much will eating meat shorten your lifespan?  According to this study, simply adding one 100g (less than a quarter of a pound) serving of unprocessed red meat to the daily diet increases your chances of dying prematurely by 13%. If that amount of additional meat is processed (hotdogs, bacon, etc), it is even worse, increasing the risk of death by 20%.

REPLACE THE MEAT/ REDUCE THE RISK

However, those who replaced a serving of meat with a serving of nuts found that their risk of dying during the study dropped by a healthy 19%. So replacing a serving of meat with a healthier choice was shown to reverse the risk factor. Substituting poultry or whole grains for a daily serving of meat was linked to a 14% reduction in risk, while substituting legumes or low-fat dairy products dropped the risk of early mortality by 10%. Surprisingly substituting fish for meat only lowered risk by 7%.

WHAT’S WRONG WITH MEAT?

In earlier studies a high intake of red meat has been linked to many health problems including diabetes, heart disease and cancer (prostate especially). The current assumptions are that the problem lies with the saturated fat, the high iron, the nitrates used to preserve processed meats and/or the carcinogenic chemicals created by high temperature cooking.

In fact, the researchers in this recent study were expecting the link between death and meat to only occur with processed meats, already widely believed to be a health danger, and so they were surprised to find that even unprocessed red meat was so linked. Current scientific beliefs call into question the idea that the problem with meat is caused by iron, saturated fat or even the nitrates. I don’t have space to go into the counter arguments here but, suffice to say there is data that questions the validity of those three agents as being culpable. But, there is currently no doubt about the high temperature cooking and the resulting carcinogens from browning and blackening animal proteins.

These days, meat is back on the map in the health field due to a combination of the influence of the Weston Price Foundation (http://www.westonaprice.org/) and the popularity of the Paleolithic Diet (http://paleodiet.com). So, when a study like this comes out it just adds more confusion to a topic already rife with it.

A PERSONAL VIEWPOINT

Let me add a personal perspective here. I stopped eating red meat just over 30 years ago during my initial study of Macrobiotics, a Japanese, Buddhist-based philosophy built around a natural diet. I continued to eat fish, eggs and some dairy products (though dairy is frowned upon by pure Macrobiotics), so I can’t call myself a vegetarian per se, but I’ve definitely not eaten anything with legs for that length of time, and don’t feel I am missing anything.

Yet, I’ve known people to be vegetarians for years, and then go back to eating meat and feel better as a result. I remember one friend who was a vegan for years and he still clearly remembers the first can of tuna he ate, at my behest, when he broke his vegan vows. He felt great and went on to a more balanced diet that included some animal proteins, including meats that I would not eat. But he was a large physically active fellow and so probably needed the extra protein.

While I started out arrogant like many vegetarian types (now vegans have that distinction), taking the attitude that not eating meat was more “spiritual”, eventually I gained a more balanced viewpoint. One thing that helped here was reading that the Dali Lama ate red meat, even though he did not wish to, because he became sick if he did not. (Source)

And, it is very difficult to live in the high North without the calories provided by meat and saturated fat, so Tibet, where his form of Buddhism is from, is not big on vegetarianism, the way Buddhist groups from more tropical countries are.

But, the final explanation for me occurred when the Blood Type Diet became popular. Then I understood why I was fine with a diet low in animal protein, and others were not so fine. My blood type (AB) is one that, according to this system, is best avoiding red meat (along with type A blood), whereas those with blood types B and O, have higher requirements for protein and do less well with grains and a plant based diet.

THE MACROBIOTIC APPROACH TO MEAT

I still consider myself to be a Macrobiotic. Now, Macrobiotics advocates eating low on the food chain, following a diet based on mostly whole grains, beans, vegetables, sea vegetables, and small amounts of fish. They also advocate eating what grows within 500 miles of where you live, in season or naturally preserved, in order to keep in tune with your environment. This diet worked for some, like me, when it was brought over to North America, but for others it seemed ridiculously restrictive. My suspicion that the majority of Japanese would have a blood type suitable for this diet is supported by the fact that about 40% of Japanese have type A blood, one suited to such a diet.

The Macrobiotic approach to meat in the diet is quite interesting, so I shall briefly touch upon it. First, they believe that the amount of animal protein in our diet is indicated by the amount of canine teeth that we have. Since the 4 canine teeth, designed for rending and tearing, amount to about 10% of our total teeth, they feel that this is the evolutionary indicator of how much animal protein we require in the diet. Though they, again, do not consume much higher than seafood as far as animal protein goes.

From this Asian perspective, remembering that it is foremost a philosophy of life with some dietary aspects, meat is too “yang”. In this definition “yang” is a grounding, earthbound, materially-oriented tendency, as opposed to “yin” which is uplifting, and spiritually-oriented. Too much yin leads to the ultimate denial of the material by leading to death, but too much yang creates the kind of world we have: one where spirit is replaced by the mammalian territorialism of politics and religion.

So, from their perspective, as mankind started eating more and more meat they became more warlike and less spiritual in nature. At first meat was balanced by potatoes, considered too yin to be a healthful food by the Macrobiotics. (From a Western perspective we can point out that meat is high in sodium, considered yang, and potatoes are high in its opposite, potassium, considered yin, one reason they go well together from a dietary perspective.)

As time went on, the potatoes were not enough to balance out the heavy yang of meat, so sugar was brought on board (being much more yin that potatoes), and still the spirit could not find balance in the face of this ongoing heavy meat consumption. (Starting to sound like a fairy tale isn’t it?) Finally the Western youth turned to psychedelic drugs (marijuana and L.S.D.) to bring some spirit back to their overly materialistic lives.

SHOULD YOU EAT MEAT?

Now that we understand why we do drugs, and how bad meat eating is for our spiritual lives, let’s take a moment to reflect on the fact that Hitler was a vegetarian.  And the Dali Lama eats meat. So where does that leave us? Back looking for some balance.

If we live in cold climates we may need some animal protein to remain healthy, whereas if we live in a tropical or semi-tropical climate, we can be healthy on a diet lacking in animal protein. Of course, things like indoor heating and air conditioning allow us to follow any diet we like, in any climate, since we’ve freed ourselves from the restrictions of nature.

Our blood type indicates for most (but not all) of us who will thrive best on a diet low or high in animal protein, and then we have to listen to our bodies, see how we digest something and how we feel after eating the foods in question. Also, how physical our lifestyle is will influence this choice. A logger just needs more protein, and can process more protein, than a desk worker.

How much, if any, animal protein we choose to eat often is an emotional decision, since most of us concerned with a healthy diet are well aware of modern factory farming of animals. Most commercial eggs, milk and meat are produced in extremely crowded, inhumane and unsanitary conditions. And factory farming has concerns over and above the ethical ones.

THE PROBLEM WITH MODERN MEAT

Meat today is not like meat used to be. Animals raised on antibiotics and growth hormones carry residual chemicals, that are passed on to the consumer in the meat, and these animals also become resistant to e-coli infections, passing the bacteria on to consumers. Animals fed grains instead of grasses, the norm in factory farms, not only are lacking in vitamin K2, important for preventing heart disease (Vitamin K), but are also higher in omega 6 fatty acids, that cause inflammation in the body, and is linked to cancer and heart disease.

It may be that the increase in mortality found in the study we opened with may be due to the common poor quality factory farmed meats, eaten by the majority of the population. And, that at this point in time, the unprocessed meat just isn’t even that much healthier than processed meats.

We also have to ask what did those people in the study eat along with the meat? While a hotdog is considered “processed” meat, lean ground beef would be considered non-processed, yet both are likely to be consumed with a white bread bun and perhaps even ketchup, fries and soda pop. What was the vegetable intake of these meat eaters, and what did the rest of their diet look like?

The conclusion offered to the general public by Dr. Pan was: “If you want to eat red meat, eat the unprocessed products, and reduce it to two or three serving a week. That would have a huge impact on public health.” I would also suggest that if you want to eat meat you also make every effort to find locally raised, non-medicated, ideally grass-fed, meats from small farms or local butcher shops. Find out where your meat comes from, or buy it in a health food store, looking for grass fed or “organic” meats.

ADAM’S VIEWPOINT

I will close with a perspective from Adam O’Meara, the professional tri-athlete sponsored by NutriStart.

“As a professional athlete I am very conscious about the foods that I put in my body, and due to the nature of my sport (triathlon) I consume more food than the average person.  This also means that my protein requirements are increased as well.  When I eat red meat I like to choose meats that “clean”, and by clean I mean (ideally) grass fed, free range, organically grown and hormone free.  I often buy beef from a farm in Mill Bay, they raise their own cows in a pasture and have control over how the meats are processed.  The end result is meat that is of a higher quality and this is distinctly noticeable in the taste; my wife and I won’t (can’t bring ourselves) to eat any other ground beef – the flavor is just so superior in the Mill Bay meat.

The flavor difference between mass produced and humanely, pasture raised pork is perhaps even more noticeable.  On one occasion I purchased 1 rack of ribs from the island company Tanadice Farms and since there was only 1 rack left for sale I settled for an Alberta, mass produced rack to fill our dinner quota.  When it came time to eat the ribs, we couldn’t even palate the mass produced pork while having it directly beside the Tanadice Farms product.  We literally couldn’t eat the poor quality meat it tasted so awful in comparison.”

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OREGON BRAIN AGING STUDY

Now, we have new information, from the Oregon Brain Aging Study, published in the journal Neurology, indicating that those with the highest trans-fats in their diets are far more likely to show brain shrinkage, the kind associated with Alzheimer’s disease. Dr. Gene Bowman, the head of the study, said that “…our study is one of the first to look at blood levels of trans-fats related to brain health.”

This study, performed at the Oregon Health and Science University in Portland, started in 1989 and followed almost 300 people aged 65 and older, all of whom were generally healthy. The following material was based on a cross-sectional sample of 104 elderly adults (62% women; mean age, 87 years) participating in the Oregon Brain Aging Study.

As well, the findings in this study were modified to take into account other influential factors such as age, cholesterol levels, diabetes, education, genetics, high blood pressure, smoking, etc. Therefore, they were confident in the results as presented. “The aim was to study the effects of age on dementia risk in people that don’t have factors known to increase their risk at the time,” said Dr. Bowman.

TRANS-FATS AND YOUR BRAIN

The part of this study related to trans-fats, revealed that the subjects with high levels of trans-fats circulating in their blood had less brain volume, and poorer attention, language, memory and processing skills, compared to those with the lowest levels. Dr. Bowman believes that what is happening is that the bad fats are replacing the good fats in the cell membranes. “And when that occurs it changes the structure and chemical properties of the cell in an unfavorable way” he said.

In the natural living field it has always been maintained that a craving for chips and deep fried foods is the body needing good fat, but craving fats indiscriminately. It is up to us to guide those cravings toward healthy fats. We’ve also believed for some time that bad fats displace goods fats and this study further supports that thesis with another finding about fatty acids.

What the aging study also found was that those participants with the most omega 3 fatty acids present in their bodies had much better functioning brains. This was demonstrated by better ability to multi-task, plan, problem solve, and perform other higher brain functions. Those with high levels of omega 3 fatty acids also showed fewer lesions of white matter on their brain scans (an indicator of Alzheimer’s disease).

OTHER NUTRIENTS THAT PROTECT THE BRAIN

The Oregon Brain Aging Study was broader than just looking at the influence of fatty acids, also testing the blood of their subjects for markers of 30 different nutrients. As well, the participants received a variety of neuropsychological tests, with some of them also getting MRI scans of their brains.

So, aside from showing a direct link to brain protection from good fats, and brain damage from excessive bad fats, they were also able to show a link to the protective value of some other nutrients. For those of us in the supplement field, after seeing so many news releases showing little value, or actual harm, from nutritional supplementation, it is nice to see a study fully supportive of the value of nutrients to prevent premature aging of the brain.

The other key nutrients found to be most protective of the brain were the B vitamins, along with vitamins C, D and E. Those subjects who had the diets highest in those vitamins showed larger brains and better cognitive function than participants who had the diets lowest in these vitamins.” Larger” brains might sound a little ridiculous, but those with low amounts of these vitamins circulating in their bodies literally had less actual brain tissue. Brain shrinkage, also a sign of dementia as well as Alzheimer’s disease, has been shown to be particularly sensitive to vitamin B-12 deficiency. Indeed, that particular B vitamin was one of the specific B vitamins highlighted in the study. The particularly supportive B vitamins were B1, B2, B6, folate (folic acid), and B12.

DO SUPPLEMENTS COUNT?

The main strength of this study, claim the researchers, is that they studied nutrient levels in the blood instead of self-reported dietary patterns, as is often the case in such studies. This avoided biases and recall errors that occur when individuals just report their usual dietary intake, especially with seniors who may have cognitive issues already. However, one thing I could not find in the body of this study was if any of those nutrients came from supplementation, but I suspect so.

The majority of people in the Oregon Brain Aging Study were elderly women. It is known that one of the groups most likely to use nutritional supplements is seniors. In a recent U.S. survey it was found that among women 65 years old and up, nearly 60% had used some kind of vitamin/mineral supplement.  In another study of women aged 65 to 84, 82% had used a vitamin/mineral pill and 59% had used a supplement other than just a multivitamin or calcium. (Study)

I would suggest that it is quite likely that many of the participants had higher levels of the vitamins and omega 3 fatty acids that were protective of brain health due to some degree of supplementation. And if not I still believe that there is enough evidence that ingesting these nutrients as supplements can make a difference in how well we and our brains age.

Links to the Oregon Brain Aging Study.
http://www.neurology.org/content/78/4/241.abstract

http://www.medscape.com/viewarticle/756175

The above link to Medscape may require you to sign up in order to view the entire article, though it is free to do so.

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FRIED FOODS SAFE WHEN COOKED IN THE RIGHT KIND OF OIL

Even though frying makes foods taste better due to “browning” and increasing crunchiness, fried foods have had a bad reputation in the health field for some time now. But, a recent study published in the British Medical Journal has indicated that it is not so much the frying, as the type of oil that the food is fried in. Now, the people in this study, some 40,000 of them followed from the 1990’s to 2004, were Spanish, and thus essentially followed what is known as the “Mediterranean diet”, which is already considered a more healthful diet than the standard North American diet.

But still, the researchers noted no association between frequently eating fried foods and serious heart disease. This is a country “where large amounts of fried foods are consumed both at and away from home…” In this study about 7% of total food consumed was fried. And the oils that they used to fry with were olive and sunflower, though 62% used olive oil, the rest using sunflower or other vegetable oils.

While two other European studies also showed no link between heart disease and fried foods, the researchers did note that North American fast food restaurants tend to cook in re-used oils, high in trans-fats. From this perspective we must also note that the quality of food being cooked is another factor. The Mediterranean diet, which is high in vegetables, along with a moderate amount of high quality protein, is a far cry from commercial fried foods in North America.

Of course, when food is fried its nutritional content will be changed. The food trades off water for fat increasing its caloric content and frying degenerates the oils, due to the high heat. During this process of oxidation of the oil, and during hydrogenation (as with margarine,) the structure of the fats changes turning unsaturated fats into trans-fats. . Olive oil being the dominant oil used by those in the study, I would assume that it gave the greatest weight to the benefits shown in the study. This makes sense because it is a mono-saturated oil whereas other vegetable oils are polyunsaturated oils, and are much more likely to be damaged by high temperatures.  (Study)

CHEMICAL WEAKENS IMMUNITY IN CHILDREN

New research out of Denmark took a look at the prevalence of PFC’s (perfluorinated compounds) in the modern environment, and what affect that is having on children. PFC’s are toxic and cumulative and are found everywhere, because they are water and grease resistant. Thus they are used to treat carpets, rain gear, popcorn bags, non-stick cookware, paper plates, and are used in fast food packaging. Up to 60% of paper bags and cardboard boxes used for food packaging contain PFC’s. Aside from absorbing these substances from the food found in this type of packaging, it can also be absorbed from dust coming off of treated upholstery and textiles.

This study showed that those children with the most PFC’s in their blood had the least amount of antibodies that fight infection in their blood. “It could affect the response of the immune system to infectious disease and how we respond to microorganisms in general.” ( Philippe Grandjean, University of Southern Denmark) The other main concern in the study was the reduced response to vaccines shown in those children with the most PFC’s in their bodies. Because these compounds can be passed through the placenta, and through breast milk, high levels of PFC’s in a mother’s blood reduces the ability of their offspring to produce antibodies years later in their lives.

When a child’s exposure to PFC’s is doubled their immune responses are cut in half. The children with the most exposure to PFC’s by the age of five still had weak antibody levels two years later. The only comparable effect on immunity and response to vaccination in children is found in rare medical conditions, and when they are exposed to anti-cancer drugs or radiation treatment.

There are now products that are marketed as PFC-free (for example, Du Pont currently makes a PFC-free non-stick frying pan), and studies such as these may pave the way for a consumer backlash, that speeds up the process of reducing their use in common products. The upsetting part of this study, for me, is that it was based on following almost 600 kids living in the Faroe Islands, an isolated fishing community in Northwest Scotland. If even in this remote location the children were fully exposed to this chemical, what is the level to be found in our city kids?   (Study)

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What is Vitamin K?

In 1929 a Danish scientist discovered what was to later become identified as vitamin K. Henrik Dam was studying the effects of cholesterol by feeding chickens a diet lacking in it. He observed that after a few weeks the chickens started bleeding and he could not reverse this by adding purified cholesterol back into their diet. At that point he realized that there was another element in the unpurified cholesterol which he referred to as the “coagulation vitamin”.

This substance later became known as vitamin K simply because in German coagulation begins with a K. At that point it was determined that serious vitamin K deficiencies would manifest as bleeding disorders, or malfunction in blood clotting functions.

It is now known that vitamin K is a family of vitamins that exists in various forms including K1 (phylloquinone), K2 (menaquinone) and K3. Vitamin K3 is a synthetic form that is toxic in high doses, and has already been banned by the FDA from over-the-counter sales, due to side effects, though it may still be prescribed as a drug. Since it is of no value to us here we will speak of it no more.

Vitamin K1

Vitamin K1 is the most commonly available form in the modern diet and is found in plant foods. The foods richest vitamin K1 include avocado, broccoli, Brussels sprouts, cabbage, cauliflower, kale, kiwi, grapes, parsley, spinach and Swiss chard.  While the absorption of K1 from green plants is usually fairly low (cooked spinach is 5% bio-available) it can be improved by adding fat to the greens (with added fat the bio-availability of K1 jumps to 13%). This is because vitamin K is a fat-soluble vitamin.

While the famed Framingham Study showed a lower risk for hip fracture in those who consumed the most K1 from food, another study that attempted to get the same results with supplemental K1 showed no benefits. Therefore, K1 is not really recommended for use in supplemental form.

Vitamin K2

We now know that the type of vitamin K that is most utilized by the body is the K2 form, found mostly in butter, eggs yolks and meat products, especially organ meats, from animals fed grass. In North America most food animals are fed grains because it is cheaper, so deficiency of K2 in humans has become widespread.

Vitamin K2 (menaquinone) is usually found in the forms known as MK4 and MK7, though it does exist in other forms as well. For our purposes we will focus on these two forms since they are the most studied and the ones that are available in supplemental form.

Vitamin K2 as MK7 is also created during fermentation, so some is found in cheese and a lot in the soybean product called Natto, a Japanese food that is considered quite unpalatable by most North Americans.

Why is K2 So Important?

The critical importance of vitamin K2 for us in the modern age is due to its link to two widespread ailments: osteoporosis and heart disease, in the form of atherosclerosis (calcification of the arteries). It is well established that vitamin K develops bones during growth by directing calcium where to go in the skeleton and in cells. When we have enough vitamin K it will direct calcium to the bones and teeth and keep it away from the areas where it could do harm, such as the cardiovascular system and soft tissues.

A European study of more than 8,000 people over the age of 55 found that those with the highest intake of vitamin K2 had a 50% reduction in death by coronary heart disease. (Geleijnse J.M., et al, “Dietary intake of menaquinone is associated with a reduced risk of coronary heart disease, The Rotterdam study,” Journal of Nutrition, 143 (11): Nov; 2004) Furthermore, studies done on animals have indicated that calcification of the arteries can even be reversed with supplemental vitamin K2. Vitamin K1 was also tested but shown to not prevent arterial calcifications.

K2 Deficiency

Up until recently, it was believed that vitamin K deficiency only occurred if the intestinal tract was damaged, forbidding absorption of the nutrient. Since K2 (in the MK7 form) is mostly produced from K1 by friendly bacteria in the gut, a deficiency was also often found in people who had been on long term broad spectrum antibiotic use. Heavy antibiotic use has been shown to reduce vitamin K2 production in the body by almost 75%.

Vitamin K2 production is also reduced as we get older, much like B-12 production. Since much of the K2 in the body is converted from K1, a diet too low in the plant foods containing K1, will also reduce the amounts of K2 in the body. The ability of supplemental K2 to keep bones healthy and strong has even been demonstrated in people experiencing bone loss from steroid use, dialysis and/or paralysis.

Unfortunately, the amount of the MK7 form that is made in the intestines may not be sufficient to meet the needs of the body. The MK4 version of K2, unlike MK7, does not appear to be dependent on friendly bacteria to be created in the body. It is also converted from K1 but that conversion occurs in the arterial walls, pancreas and testes (for guys).

Supplemental Forms of K2

Both the MK4 and MK7 version of K2 are available in supplemental form, though the effective dosages are very different. While K2 may not make claims for preventing osteoporosis in North America, in Japan it has been recommended by the health authorities since 1995 for this purpose. Japanese studies have indicated that MK4 can reduce fractures by up to 87%.  (Sato, Y; Kanoko T, Satoh K, Iwamoto J (2005). “Menatetrenone and vitamin D2 with calcium supplements prevent nonvertebral fracture in elderly women with Alzheimer’s disease”. Bone 36 (1): 61–8.)

The problem for those of us in Canada, is that the recommended dosage of MK4 is 45mg daily, but in this country the maximum amount of K2 allowed in a product is 120mcg (a mcg being one thousandth of a mg).

Since MK4 is not effective in microgram doses, we in Canada can only use MK7, which does appear to be effective in these low doses. The recommended amount of MK7 is about 120mcg for maintenance and twice that much for therapeutic use.Certainly there is much more science on the MK4 version of vitamin K2 but there are a couple of studies supporting MK7, and there are currently more studies underway. The MK7 form of K2 showed effectiveness in stimulating bone formation and inhibiting bone decline in one Japanese study. (Yamaguchi M (November 2006). “Regulatory mechanism of food factors in bone metabolism and prevention of osteoporosis”. Yakugaku Zasshi 126 (11): 1117–37)

And another MK7 study showed elevation in biomarkers of bone formation, along with inhibition of bone-reabsorbing factors found in parathyroid hormones. (Tsukamoto Y (2004). “Studies on action of menaquinone-7 in regulation of bone metabolism and its preventive role of osteoporosis”. BioFactors 22 (1-4): 5–19) As well, in 2011, the Singapore government approved a health supplement that contains the MK7 form of vitamin K2, along with vitamin D3, for increasing bone density.

These bits of data indicate that, while we Canadians do not have the choice as to which form of K2 we can purchase, we can at least rest comfortable in the knowledge that the form that the government is so kind as to allow us to buy, does have some scientific validity behind it.

It is currently believed that vitamin K2 maintains the teeth as well as the rest of the skeletal system, and this seems to be confirmed by the fact that, after the pancreas, the highest amount of K2 found in the tissues is found in the salivary glands.

Don’t Forget Vitamin D

Combining vitamin D3 with K2 has been shown to be more effective on building bones than either one alone. (Weber P., “Vitamin K and Bone Health,” Nutrition, 17: 880-887; 2001) While vitamin D helps us to absorb the calcium, the vitamin K directs it into the skeletal structure.

Other Benefits of K2

It is beyond the scope of this article to cover the other potential benefits of vitamin K2 but I will mention that it appears to function both as an antioxidant and anti-inflammatory. As well, some studies have indicated the potential of vitamin K2 to aid in the treatment and/or prevention of Alzheimer’s disease, diabetes (indicated by the large amounts found in the pancres) and liver and prostate cancer.

There is no known toxicity associated with high doses of vitamin K2 in the forms of MK4 or MK7. While the body uses vitamin K2 for purposes of blood clotting studies have indicated that doses of MK4 at 135mg daily (divided dose) showed no risk of abnormal blood clotting. Blood thinning drugs, such as Warfarin and Coumadin, work by inhibiting the actions of vitamin K, therefore K1 and K2 can block the action of these types of drugs. People on these drugs are even told not to eat too many greens.

Deficiency of vitamin K2 has been linked to birth defects and it is generally considered safe to take during pregnancy and lactation.

Try NutriStart’s Quick K2

The post THE IMPORTANCE OF VITAMIN K2 appeared first on NutriStart.

Is Whole Wheat Really Better?

In the 70’s health guru Paavo Airola maintained that we were better off eating white flour than whole wheat flour and he had a very good logical argument for that. The germ, the most nutritious part of the wheat, and sold commonly in those days as a health food supplement, is where the vitamin E and other fat based nutrients are. Because fats are so prone to rancidity, when we grind the germ and the whole wheat flour sits around for long periods, these oils go rancid.

Given the dangers of rancid oils, which produce free radicals, we would be better with the white flour, which would at least be less damaging. Perhaps this is why I find that commercial brown breads usually have a slightly sweet taste; they may be masking the bitterness of the rancid germ with sugars.

Now, locally we have a bakery that produces the best bread I have ever had. They, as was traditionally done, grind the grain the same day that they bake it. They use 100 year old sourdough starter instead of yeast and bake it in a wood fired oven. Baking this way may even keep gluten from being a problem for those who are not celiac, since one argument is that gluten is warped into an indigestible substance by modern high temperature baking in electric ovens. You can’t get a more healthful, or tasty, whole wheat bread than this.

What Happened to Wheat?

Surely bread made like this must be the epitome of a quality wheat product. Well, perhaps not, at least according to Dr. William Davis, author of “Wheat Belly”. Dr. Davis, a cardiologist, has discovered that wheat today is not the same as wheat of even just 50 years ago. That is when industry started aggressively crossbreeding and hybridizing the wheat plant in order to make it drought and fungi resistant, and to dramatically increase its yield.

While many of us today are just grateful when a food has not been genetically modified, it turns out that such extreme hybridization will change the structure of the protein in the grain almost as badly as genetic engineering can. These extreme techniques, unlike simple selective crossbreeding of plants, included using gamma irradiation and the highly toxic poison sodium azide. And since this occurred quite some time ago, the same seed stock is now grown as “organic”.

Wheat: The New Sugar

Dr. Davis maintains that the high levels of amylopectin A found in wheat cause it to in fact spike blood sugar even more so than white sugar.  A couple of hours after that spike, of course, the blood sugar plummets, leaving us tired, foggy and hungry. He believes this creates a cycle of constantly eating and being hungry again shortly thereafter, leading to chronic overeating.

According to Davis he has seen countless patients cut out wheat, thereby eliminating the appetite stimulant and the insulin spikes, and in turn lose unwanted body fat. The reason Dr. Davis’ book is called “Wheat Belly” is that continuous insulin spikes lead to the most dangerous kind of fat build up, called visceral fat. This fat build up around the internal organs, which shows mostly in an expanded belly, is well linked to heart disease and diabetes.

It’s Not Just About Weight Loss

Those who are not overweight may think that most of this doesn’t apply to them, but there are other factors at work. It is well known that a diet high in refined carbohydrates also creates a dangerous form of cholesterol in the blood. These low-density lipoprotein (LDL) particles are linked to building up atherosclerotic plaque in the arteries, and so are a step towards heart disease and stroke. Also, eating excessive refined carbohydrates, which are high glycemic, leads to glycation, a process whereby proteins are damaged by glucose. This can lead to arthritis, cataracts, and premature aging.

If all that isn’t bad enough, Dr. Davis goes on to define wheat flour as addictive. Not a real surprise since essentially sugars are all technically addictive, just because of the blood sugar spike that makes you feel good briefly, and then the ensuing crash that makes you seek another pick-me-up. But, more than that, he points out that polypeptides from gluten cross the blood brain barrier and attach to opiate receptors in the brains (based on research from the National Institute of Health).

Dr. Davis warns that while there is a mild euphoria after eating wheat (something that can be blocked by giving opiate blocking drugs used to treat heroin addicts), there are also often unpleasant symptoms of withdrawal when people stop eating wheat flour, often lasting up to a week.

Wheat, worldwide, amounts to about 20% of the human diet. In the natural foods field it is believed that any food that represents one fifth of your diet, and is genetically unvarying, can lead to allergies building up. Wheat clearly is one of the most common allergens, aside from the gluten issue. Normally, in traditional farming, a crop would vary in its genetic make-up from crop to crop and harvest to harvest, and it would be less likely to create digestive problems. But wheat is a fixed hybrid structure and so there is no genetic variance, even when we choose organic.

Options to Wheat

There are a few options for those unwilling to forgo wheat and breads entirely. One option is Rye, a plant lower on the glycemic index than wheat (though considered unsuitable for type B blood). The thing to watch with rye bread is that it is often made with wheat flour in order to make it less dense and fluffier than bread made with rye alone, so be sure to read the label.

As well, we now have ancient rediscovered grains that are relatives of wheat, but non-hybridized. These include Einkorn, Farro (emmer wheat), Kamut and Spelt. These grains, found mostly in natural food stores, used in moderation, should serve as more healthful alternative to commercial wheat products. And, of course there are the gluten free options of bread-like substances, mostly made from rice flour

The post JUST HOW BAD IS WHEAT? appeared first on NutriStart.

As I mentioned in “Health Secrets,” we must stay on top of new information related to health issues, since what appears to be valid one year is often revealed to be wrong or incomplete in following years. Some may feel this may be unscientific but the fact is that science is a field of proposing theories and following up in later years to see if they work and hold true. And of course, while Newtonian physics was eventually proven wrong by Einstein, and Einstein proven wrong, in part, by quantum physics, both those theories worked in their day. So, funny enough, even though a theory may not hold up as totally true, it can still work. That’s quantum physics for you.

Adverse Effects

In a study of 1,365 women who were treated for fibrocystic beast disease with moderately high doses of iodine, 11% showed side effects which included acne, agitation, nausea, diarrhea, thinning hair, skin rash and headaches. (Can J Surg 1993;36:453-60) These women were given between 3 and 6 mg of iodine per day.

As a related personal aside, a female friend of mine told me she was plagued with lumps and cysts in her breasts for all her adult life until taking high amounts of Lugol’s Solution Iodine (up to 60mg/ 10 drops per day), after which they simply disappeared. And she later reverted to only 1 to 3 drops per day.

Now, the above study does not specify the form in which the iodine was provided, and Lugol’s solution, now a popular home remedy found all over the internet, is in fact a mix of both iodine and potassium iodide. So it may be an easier form to tolerate, and to be frank, 11% adverse reaction is not that high compared to many pharmaceutical drugs.

How Much Iodine Do The Japanese Really Get?

To the point: I, in an earlier news letter about Iodine, put forth the theory that the Japanese acquire 12 to 18mg of iodine a day from generational seaweed eating. This was based on my, then current, readings of unorthodox information on the subject. At least, like a good scientist, I did take these, and higher amounts (up to 18 drops at 6mg of iodine per drop), for quite some time, to at least test the waters before I encouraged anyone to dive in. I experienced no negative side effects. Nonetheless, this theory has now been shot down.

A friend of mine, who is a naturopath, provided me with some information on the subject from a lecture series that she attended.

This lecturer (Alan Gaby, MD), pointed out that the claim of such high iodine intake amongst the Japanese was based on a misinterpretation of a 1967 paper (J Clin Endocrinol Metab 1967;27:638-47) analyzing seaweed consumption in Japan. The Japanese consume on average almost 5 grams of seaweed daily, but when the researchers tried to determine the amount of iodine this provided, they made the mistake of basing their numbers on dry weight of seaweed, not the cooked, wet, amount that was consumed. This lead to the idea that they consumed huge amounts of iodine when in fact a 2008 study showed average iodine intake to be around 1.2mg per day, down from an average of 1.7mg per day in 1986. (Thyroid 2008:18:667)

The conclusions of Dr. Gaby are that 3 – 6mg is a therapeutic dose, that may be useful for treating fibrocystic breast disease, and higher doses may be advised for short periods for the purposes of destroying intestinal pathogens. While hypothyroidism (underactive thyroid) is very common in the West, due in part to inefficient thyroid testing, actually treating it with iodine seems to only work if the individual is deficient in iodine. Otherwise it may make it worse.

Dangers Of Too Much Iodine

Another naturopath has found patients taking very high levels of iodine to manifest symptoms including multinodular goiter, Graves’ disease and Hashimoto’s thyroiditis. In one case the elderly gentleman was taking 50mg of iodine daily, which even I think is insane. Any very high levels of iodine are to be done very short term and then rolled back to a maintenance level. Now, this naturopath (Alan Christianson, NMD) also commented that he has seen people on high-dose iodine that have no adverse symptoms and seen patients not taking iodine develop thyroid disease. And he clearly states that “the data that high-dose iodine can help fibrocystic breast disease is clear.”

As I’ve mentioned before, and as is the belief in the field of “orthomolecular nutrition”, isolated nutrients can be used like drugs at high doses for short periods, to great positive effect. But it is illogical to think that high doses are going to be valuable over the long run (though Dr. A. Hoffer was still taking 3 to 4 grams of niacin at the time of his death, near the age of 90, so even this theory has its exceptions).

The iodine information becomes more clouded by statistics that indicate that the Japanese in coastal areas who consume high levels of iodine (via seaweed) have higher rates of thyroid disease than North Americans, yet populations who have low iodine intakes( from 100 – 200mcg daily) have higher rates of thyroid problems too.  Information from WHO, based on tracking iodine fortified salt levels around the world seems to indicate that taking above 600mcg for long periods is linked to higher rates of both hypothyroidism and hyperthyroidism. Of course, a response to this might be that synthetic potassium iodide is used to fortify table salt and so, not being a natural source with co-factors, the results may be suspect.

How Much Iodine?

Are there any easy answers? Not really. It appears that both insufficient and excessive amounts of iodine can be problematic. Dr. Christianson believes that a safe daily intake is 150mcg, and that occasionally 1,000mcg (1mg) is tolerable. I, along with others, believe that short-term, high levels of iodine, for specific therapeutic  purposes, can be of value, but should only be done briefly, and ideally with the help of a health professional. I believe that we can still safely consume near the Japanese level of intake (1 to 2 mg daily) if it is in a complex form (i.e. seaweed), or if it is the mix of iodine and iodide (e.g. Lugol’s solution).

And, as always, I recommend not taking any supplement daily, so skip a few days every week, and give the body a chance to use up any iodine that is in excess of its needs. Also don’t forget that, because of the extra radiation currently in the environment from the Fukushima power plant meltdown, now is a good time to keep our levels of iodine relatively high.

The post Revisiting Iodine appeared first on NutriStart.

Just so we are clear, I love the planet and believe we are fast destroying it. I believe that debating global warming is a brilliant piece of sleight-of-hand by business. We used to just call it pollution and it was clearly bad; now they’ve got us debating global warming while we continue to rape the land and foul the oceans worse than ever. But, when the government decides to tell you what you can and can’t do, based on what is best for you, we have entered into what the British call the “nanny state.” Those in favor of this approach to governing will cite tobacco regulations as an example of this being a reasonable approach (though smokers might disagree.)

Who Do You Trust?

If we were able to actually trust the government, this might be a valid argument. But the fact is that, like science, government has been co-opted by business (and the military is nothing but the usual business of resource extraction; as usual now as it was during the Roman Empire). If you disagree with this belief you may as well stop reading now; if you have a healthy disdain for those in power, please continue.

There was a time when the medical profession encouraged smoking as a safe and healthy pastime. The government of America at this time, ensured that soldiers at war were provided with tobacco, both for the benefits it offered (dealing with insane levels of stress) and for the handy reminder in the pocket of what they were fighting for (home and freedom). Now we have medical and government officials telling us that EMF’s from cell phone towers, wireless networks, etc, are safe enough to expose our children to them.

The level of concern from those supposedly protecting our health is so low that I see cell phone towers put on top of apartment buildings designed for seniors and the disabled, just to pick up a few extra bucks. And with no concern to how this might affect those weakened individuals who would be most susceptible to problems caused by EMF (electro-magnetic field) exposure. Schools refuse to allow parents to prevent them from putting wireless networks into the schools, again not at all concerned about exposing undeveloped brains to constant electro-magnetic fields.

Government serves business. Currently the Prime Minister of Canada is in Columbia and the Honduras opening up trade with countries that only recently had death squads. He claims that human right issues are not an issue. And they most certainly are not, for business. And they are not an issue when citizens wish to slow technological development, wary of unexplored dangers, because they are interfering with business as usual (full speed ahead and damn the consequences).

“Green” For Whom?

Now the business/government model has a new paradigm to use in its manipulation of us (the “market”). They have the “green” movement, which was easily co-opted since it is a meme that engenders extreme emotions. Since most of us want to save the planet, obviously anything green must be good, and if it is good, and we are too stupid to do what’s “right”, right away, sometime the gov’t just has to step in and make us do what they know is best. They know it is best because a lobbyist told them so, and provided them with the “evidence” they need, for the press releases.

Green Bulbs and Smart Meters

Case in point: “green” light bulbs, and “smart-meters” for recording electrical usage. The “green” bulbs save energy; that is their claim to fame and their one advantage. Yet, for those of us in the temperate to cold zones, the energy saved from the light bulb will have to be replaced with an identical thermal unit of energy acquired from conventional heating sources. So the green light bulb is really only of value, from an energy perspective, in warm and hot areas, and in the summer for the rest of us. The problem with these bulbs according critics is threefold. 

They put out high levels of ultraviolet radiation, enough to damage the skin, if you sit too close to them; that is unless they are “shielded”, which appears as a cover over the familiar spiral shape. These bulbs also emit huge amounts of EMF’s, which tend to have the strongest negative effect on people already ill, those with compromised immune systems and those with electro-magnetic sensitivities.

The effects of high EMF’s are also very damaging to those with neurological diseases such as ALS, Parkinson’s disease, multiple sclerosis, severe autism and those with mercury toxicity. These people are the canaries in the coal mine. They are our early warning system and they are treated like hypochondriacs.

Is Mercury Now Green?

To add insult to injury, if these green bulbs break, they release toxic amount of mercury, and one needs to follow hazardous material clean-up protocols. Mercury is not very green is it? Yet someone decided for you that saving energy out-weights dumping more mercury into the environment (because ultimately they are headed for the landfill). They decided this and then they mandated it so that incandescent bulbs have been outlawed at the higher wattage levels and eventually all are to be outlawed (varying somewhat based on where you live.) Here is an example of General Electric lobbyists starting this ball rolling in the U.S. and Canada following suite like a good lapdog (a position we seem to be currently happy with).

“Smart” For Who?

The so-called “smart-meters” are a great cost saver for the electric company, in part because they can lay off many workers who used to do this job of collecting data from each home. But, many people are worried about yet another electro-magnetic field running through their homes 24/7, and I’ve seen video footage of one in California where all the plant material around it had died.

Do you have a choice in this matter? No: they will be installed in every home unless you want to pay thousands of dollars to have yours relocated. As usual, those who support the party line simply mock those who are concerned, and imply that they are paranoid and non-scientific.

But, since science is now a tool of industry, it will prove for you whatever outcome you require to further your business interests. These people are like the doctors who said that smoking was safe up until the mid 70’s; and the industry is like the tobacco companies who will suppress data until no longer possible and then they will pay out the class actions lawsuits filed against them; a far lower sum of money than the profits they made over time as this game played out.

Freedom of Choice

And the point is: where does personal choice come in, and to what point are you comfortable with the government telling you what is good for you and that you have no options? After all, their track record is not that good if we look at history; our gov’t is still paying reparations and making apologies to races that we abused in the past. In fact if we are to look to history we can see that in hindsight governments are not ever very trustworthy, as the best interests they have at heart are not those of its commoners.

Now the green movement has been co-opted by industry it is used as a mandate to push forward profit making agendas without anyone actually looking at the full picture, or the possible downsides to these new technologies. I suggest we continue to question authority and demand from our politicians the right to personal choice.

The post Green Fascism appeared first on NutriStart.

A new study has linked vitamin K2 levels with reduced risk of advanced prostate cancer. In this study, the European Prospective Investigation into Cancer and Nutrition, over 11,000 men were studied by means of a dietary questionnaire. Vitamin K had already shown that it had anti-carcinogenic activity against cancer cells in a laboratory, but here they could observe how both vitamin K1 and K2 affected the rates of developing prostate cancer in a functioning population, over nearly 10 years.

Observations indicated that the higher the intake of K2 the lower the risk of all forms of prostate cancer. But the most significant protection offered by vitamin K2 was against advanced prostate cancer, in which case it was associated with a 63% reduction in risk. Vitamin K1, found mostly in leafy greens, showed no protective activity here, though other studies have shown it to be helpful in preventing osteoporosis. Dietary Intake of Vitamin K and Risk of Prostate Cancer

What Are the Functions of Vitamin K?

Vitamin K is known mostly for its clotting ability in the bloodstream, and in fact blood-thinning medications like Warfarin work by blocking vitamin K in the body. This now leads me to the idea that these types of medications could increase risk of prostate cancer in users. (Those on blood thinners are forbidden from using supplemental vitamin K and are even told to avoid K1 found in leafy greens.) Another important function of vitamin K is to direct calcium into the correct channels. This means guiding calcium towards the bones and teeth and not allowing it to build up in the arteries. So, vitamin K is important to help prevent arteriosclerosis, as well as osteoporosis.

Why Are We Lacking in Vitamin K?

Vitamin K2 is not commonly found in the North American diet due to the fact that it exists mostly in the meat and dairy products from grass-fed animals, and commercial cattle and dairy farms now feed their animals grains. Cultures such as the Japanese who do not traditionally consume dairy products have derived it from “natto” a fermented soya bean food. Because some vitamin K is produced and transformed (from K1 into K2) in the intestinal tract, those on long-term antibiotic treatments can be at a higher risk of K deficiency than most of the population.

Supplementing with K2

There are two supplemental forms of vitamin K2, one is referred to as MK4 and the other as MK7. While MK4 has the most science behind it and is used medically in Japan to treat osteoporosis, it only works in milligram amounts (up to 45mg for therapeutic purposes) and milligrams of vitamin K2 are not allowed for sale in Canada. Since the Canadian regulators of supplements restrict levels of vitamin K2 to microgram levels, the only choice for Canadians is the MK7 version of the vitamin. While it has less science it is effective at microgram levels (120mcg to 240mcg) and so is pretty much the only option for products purchased in Canada.

The link Between Vitamin D and Vitamin K

I would like to close with an idea offered to me by Carmine Sparanese, the general manager of LifeStyle Markets, here in Victoria. As I mentioned in the last blog there is some restraint required in our new fascination with vitamin D. Since the body stores a lot of vitamin D that it would obtain from sunshine in an inactive form, converting it into an active form as required, we should be careful with supplements of vitamin D as they are all the active form, D3. In other words we are ingesting an “end product” instead of a precursor, or building block that allows the body to produce as much of the end product as it optimally requires.

Well, Carmine pointed out to me that when the levels of circulating D3 get too high and they mobilize calcium into the bloodstream, even if we haven’t hit the danger zone of hypercalcemia, we may still have a problem. Because most of us are deficient in vitamin K we don’t have enough of that nutrient circulating to guide this extra calcium to where it belongs, in bones and teeth. We then face the danger that some of this calcium will deposit in inappropriate places like the joints, leading to arthritic conditions, and worse, the arteries, leading to calcification or “hardening” of the arteries, a condition that leads to heart disease.

Therefore, those of us taking anything more than 3 to 5,000 IU of vitamin D3 daily should definitely consider adding a vitamin K2 supplement to their regimen for that reason alone.

The post Vitamin K2, Prostate Cancer and Vitamin D3 appeared first on NutriStart.

When NutriStart is asked by those with celiac disease if they can safely consume our products, we have to answer that our products are not processed in a “dedicated” plant. A dedicated plant is one that never processes any gluten containing substances and, in Canada at least, it is only products manufactured in such a plant that can be legally referred to as a “gluten free” product. Yet, I would like to point out that by law, in Canada, all machinery must be washed down with (non-grain based) alcohol between product runs, ensuring very little potential for cross contamination.

Can a Celiac Tolerate Some Gluten?

If we assume the worst case scenario, and some gluten molecules migrate through the processing plant to contaminate a product, we have to ask exactly how dangerous is that for a true celiac (since some people are simply sensitive to gluten, this miniscule amount would not be an issue for them.)

A study involving 83 celiacs found that consuming up to 80mg of gluten per day was not linked to negative long term changes in the mucosa of the small intestine. A critical overview of such studies suggest that total protection for even the most sensitive celiac would be a standard set at a maximum of 20ppm of gluten in any given products consumed. This would provide about 6mg of gluten daily and current research indicates that this level of gluten would not cause mucosal abnormalities in the majority of people with celiac disease, even the most sensitive. (Article)

Do Oats Contain Gluten?

At NutriStart we most often get the question about gluten with regards to the Provide Smoothie, because of the oat fiber that it contains. Celiac disease is usually associated exclusively with ingesting gluten, a group of proteins called “prolamines”. While oats do not naturally contain gluten they do contain a similar substance called “avenin”, which is also a prolamine and can trigger reactions in celiac, (as well as those sensitive to avenin). Different varieties of oats have different levels of avenin and not all celiac have a problem digesting it, so some species of oats will have no ill effects on celiacs.

The real problem is that oats are generally processed in production houses that also process wheat, barley and other gluten containing grains, and they can be cross contaminated by exposure to these grains. As a result oats are officially listed as a gluten containing crop but if they are sold as “gluten free” they have been processed in a dedicated plant and there is no chance of contamination. It has been noted that oats grown in Scotland and Ireland are less likely to be contaminated because very little wheat is grown in these countries. It should also be pointed out that the production houses that process supplements, such as those used by NutriStart, do not process food, and so the possibility of there being any high-gluten substances even present in the plant are remote.

Do Cereal Grasses Contain Gluten?

I will also point out that products like Provide Smoothie which contain cereal grasses should generally not be an issue for celiac. This is because when barley or wheat are in the grass phase they have no gluten in them; the gluten, which is the protein component of the plant, only occurs when the grain has formed.

Are There Supplements That Can Help Celiacs?

Finally, I will point out that certain supplements can be of help even in this serious condition. There is a link between low vitamin D levels and celiac disease though it is debated as to whether or not the low vitamin D is a cause or result of the condition.   (Article)

I believe both may occur: that because vitamin D is involved in building mucosal membranes and the fine hairs (villi in the lungs and cilia in the intestinal tract), the generational chronic lack of vitamin D may have predisposed some people to celiac disease, while the damage to the lining of the gut also reduces the ability to absorb fat based nutrients through the gut lining.
Along with vitamin D, vitamin A is also critical to building and maintaining mucosal lining, and is also a common deficiency due to us no longer consuming liver. Vitamin A deficiency usually manifests as a tendency to squint in the sunlight.  Also required to maintain mucosal lining are vitamin B-12 (in sublingual form) and iodine.

The post Gluten and Nutristart Products appeared first on NutriStart.

Vitamin A May Prevent Fetal Alcohol Syndrome.

As my faithful readers are aware, I am one of the few in the nutritional field who believe that vitamin A is commonly deficient in the West. This flies in the face of most medical authorities who have maintained, for some time now, that vitamin A is particularly dangerous for pregnant women, and is linked to osteoporosis. As previous blogs have indicated, there is a lot of science that debates this idea, even if it is seldom put forth to counter this negative view of vitamin A. So imagine my pleasant surprise to see a news story on vitamin A curbing the effects of fetal alcohol spectrum disorder that did not even include the standard warning to pregnant women.     (Study)
This new research was reported by Abraham Fainsod, professor of genetics and biochemistry at the Hebrew University of Jerusalem. His research suggested that vitamin A could work like an antidote to the damaging effects of alcohol on embryos, especially during the early phase, when the central nervous system and the head are developing. The study was done on frogs, so they will next try to reproduce the effects in mouse studies, which are closer to mammals.
An excess of alcohol prevents vitamin A from converting to retinoic acid, an internal biological form of vitamin A. This form of vitamin A is necessary for cell development and revitalization of cells which, they point out, is why vitamin A as retinoic acid is commonly the main ingredient in anti-wrinkle topical creams.

Vitamin D Prevents Premature Birth

Pediatric researchers at the medical University of South Carolina found that women taking 4,000IU of vitamin D per day had half the risk of premature delivery as women who only took 400IU of D daily. And “not a single adverse event” related to the higher vitamin D dose was observed. Low vitamin D in pregnancy has also been linked to increased risk of pre-eclampsia, which is a sudden increase in blood pressure that can be dangerous to mothers and their babies. The higher doses of vitamin D also showed in the baby at birth, indicating that vitamin D crosses the placenta to reach the baby. Researchers said that vitamin D appeared to increase blood and oxygen flow to the placenta, also increasing nutrient delivery to the baby. The higher blood levels of vitamin D were associated with lower rates of preterm labour, preterm birth and infection. Premature birth is the leading cause of death of newborns in Canada.   (Study)

More News About the Dangers of Calcium

My other theory that is contrary to the mainstream medical approach, has to do with the dangers of too much calcium, well discussed in my book. In 2010 more information came out to support this thesis from a study published in the British Medical Journal, based on work done at the University of Auckland , New Zealand. This research was follow up from the team that first raised concerns about the safety of calcium a few years ago.

That original study, quoted in my book, was based on a five year study of over 1400 women, where they found a high rate of heart attacks and strokes amongst the women taking calcium versus those on the placebos. To follow up on this they joined with British and U.S. researchers and analyzed 11 random controlled trials that involved a total of 12,000 subjects. Their conclusion was that those on calcium supplements seemed to have a 30 per cent greater risk of suffering from heart disease.  (In this overview vitamin D was not included with the calcium.)

Dr. Ian Reid, the senior author of the study, said that calcium supplements may only reduce the chances of fractures by 10% anyways, and so may not be worth the potential risk. The researchers are not sure of the mechanism by which the risk factors went up (whereas my theory is plain: it depletes magnesium from the body). They suggest that the pills lead to a fast rise in calcium blood levels which may damage blood vessels. Food sources of calcium are released at a much slower pace “so you just have a steady trickle of calcium into the bloodstream.”     (Study)

More Bad News About the PSA Test

In Health Secrets I discussed the debatable value of the PSA test as an indicator of prostate cancer. Recently a 20 year study of prostate cancer screening, observing 9,026 men, was published in the British Medical Journal.  The trial was done in Sweden (Karolinska Institute in Stockholm) randomly picking one out of every 6 men to be screened every third year, with the rest of the men being the control group. “After 20 years of follow up, the rate of death from prostate cancer did not differ significantly between men in the screening group and those in the control group.” Basically the blood tests and digital rectal exams helped to detect the cancer but did not reduce the number of deaths due to it.      (Study)
Another U.S. study (published in the New England Journal of Medicine), followed 75,000 men aged 55 and up for just over a decade. Half of the men had annual digital rectal exams, PSA tests or both, the other half did not. Again, in the end (no pun intended) the death rate from prostate cancer “was very low and did not differ significantly” between the two groups. Heather Logan from the Canadian Cancer Society actually went so far as to comment: “All and all it is really not a very effective tool to screen for prostate cancer.” I would venture to guess that the reason that these tests don’t do more to save lives is that the current approach to cancer treatment is as or more deadly than the disease itself.

The post Updates on Vit A, Vit D, Calcium, and the PSA Test appeared first on NutriStart.

The first myth here is that a high cholesterol reading is actually an indicator of potential heart disease. There was a time when the Inuit had so much cholesterol in their diet that they were off the world map, and yet had no appreciable incidences of heart disease. (In modern times, with the consumption of the standard western diet, they are no longer free of heart disease.)

This may have been due in part to the high amount of Omega 3 fatty acids (from seafood) found in their traditional diets, which keeps the blood flowing freely, but it clearly indicated that cholesterol alone was not the problem. The problem occurs when the cholesterol starts to build up on the arteries and there are more important benchmarks to check to see if this is likely to happen than total cholesterol readings.

More Important Than Cholesterol Levels

What is actually indicative of danger is the ratio of “good” (HDL) cholesterol to “bad” (LDL) cholesterol, and the lipoprotein (a) and C-reactive protein readings. Having high levels of HDL cholesterol is a predicator of longevity as it appears to be linked to the ability of the body to detoxify itself. Lipoprotein (a) causes clots and is strongly linked to coronary heart disease, atherosclerosis, thrombosis and stroke. Currently available lipid reducing drugs have no effect on lipoprotein (a) though both niacin and aspirin will reduce it.

C-reactive protein is an indicator of inflammation found in the blood and is a far greater indicator of the potential for heart disease than cholesterol is. C-reactive protein is linked to hypertension as well as heart disease and is not lowered by the cholesterol medications. But can be reduced with simple vitamin C, a diet high in fiber based on fresh fruits and vegetables, dark chocolate, and fish and fish oils (especially Krill Oil).

Is Lowering Cholesterol Intake a Good Idea?

The second myth is that we want to keep our dietary cholesterol low. Since only about 30% of cholesterol comes from our diet, with the rest being produced by the liver, restricting cholesterol in the diet can be only of limited benefit. Very often when the cholesterol is seriously too high it is the liver malfunctioning and producing too much. (And remember there are people who just have genetically high cholesterol and in the past every time” they” came up with a new cholesterol lowering medication they would simply adjust the bar downwards, so that more people fell into the potential customer range.)

Artichoke extracts are what are used in Europe to naturally treat overproduction of cholesterol by the liver. From a dietary point of view two of the most powerful foods shown to lower unnaturally high levels of cholesterol are soy foods, and fiber.

High Cholesterol Medications

Now, if the HDL is too low or the LDL is too high there is a problem that should be addressed and there are many natural substances that can correct this imbalance safely. These substances can also be counted on to somewhat reduce total cholesterol. Options include Sytrinol, Niacin (either flushing or “intermediate release”), Krill Oil, and Policosinol.

The medical approach however is not safe, since the commonly prescribed “statin” drugs have dangerous side effects. The problem with these drugs is that they rob the body of the nutrient COQ10 which is required for, wait for it, keeping the heart beating regularly. Therefore, while they may prevent heart disease from the high cholesterol angle, they lead to it by a different avenue.

COQ10 is also required for energy production in the mitochondria, so one very common side effect is muscle weakness, that gets worse the longer one is on the drug. Now I can’t exercise to keep my cardiovascular system in shape because my physical energy has diminished too much. (Liposomal Glutathione is the best absorbed form.)

We Are Not Rabbits

There are a few important things to know about cholesterol. First, the original studies that linked cholesterol in food to heart disease were flawed. They were based on injecting purified cholesterol into rabbits, and indeed their arteries became clogged. But rabbits are pure vegetarians; there would never be cholesterol in their diet in nature. We are omnivores and can digest and process animal proteins.

Ensuing studies that put people on severely cholesterol- restricted diets found that an appreciable amount of those subjects died prematurely, from causes other than heart disease. This was, in part, do to the fact that we need cholesterol to produce the sex hormones in the body, which are required for health and longevity.

What is the Main Cause of High Cholesterol?

The major cause of good cholesterol going bad is high stress. The body manufactures cholesterol to provide the adrenals with the building blocks for not only the sex hormones but also the “flight or fight” hormones including cortisol. When stress is continually high the body will overproduce cholesterol and when the other factors are in place (poor diet high in free radicals and lacking in antioxidants, low vitamin K2 stores, too much homo milk, etc) trouble is in the works. For this reason the approach to high cholesterol in Chinese medicine is to encourage meditation and rest and relaxation practices.

Homo Milk is Not Safe

Two little discussed causes of the build-up of cholesterol on the arterial walls are homogenized milk and vitamin K2 deficiency. There is a enzyme called xanthine oxidase (XO) found in milk fat, which is usually easily digested by the body. But when the process of homogenization is performed on milk this substance becomes dangerous.

Homogenization involves breaking the fat down in very small globules, evenly distributing the fat throughout the body of the milk, which is why you don’t see the cream float to the top like it used to in the good old days. Homogenization reduces the XO to such a small size that it can actually pass through the intestinal walls and into the bloodstream.

Here it causes little tiny lesions in the artery walls as it passes through, and the body tries to heal the damage by putting a little band-aid made of cholesterol over the tear. Over time this can build-up appreciably contributing to thickening of the arterial walls. In support of this scientific theory we find that heart disease rates are highest in the countries that consume the most homogenized milk.

Vitamin K2

The other problem with milk is that since we no longer grass feed cows and cattle, modern dairy and meat products are devoid of vitamin K2. (An interesting aside is that what is now trendy in professional sports is the consumption of grass fed beef, as it is believed to create a stronger physical specimen of athlete.) Vitamin K2 prevents osteoporosis by directing calcium to build bones but in its absence calcium will often be misdirected and will be allowed to build up in the arteries leading to both narrowing and hardening of the arteries.

Consuming non-homogenized dairy-products from grass-fed cows, especially butter, and grass fed meat can offer some protective vitamin K2, and it is currently available in supplement form as well. In supplement form vitamin K2 comes as MK4 and MK7, which is important to know because the MK4 version only works when it is in milligram doses whereas the MK7 version will be effective at microgram levels. In Canada K2 is only allowed for sale in microgram amounts so it is important to choose MK7 when purchasing such products in this country.

And we mustn’t forget free radicals damage which scars the arterial linings, again allowing cholesterol to be trapped and build up. So while a high cholesterol meal won’t necessarily be a problem, if it is deep fried in damaged vegetable oils and produces free radicals it will lead to heart disease through another mechanism. Thus maintaining a good intake of antioxidants from whole foods and supplements (especially the “ACES”) is critical to preventing heart disease, irrespective of cholesterol levels.

How to Cook an Egg

We opened with eggs so let’s close with them. A little known fact about eggs and good health: it makes a difference how you cook them. When we scramble eggs and oxidize the yolk (where the cholesterol is) under heat, the cholesterol becomes damaged and difficult for the body to process. However, when the egg is boiled, or poached and the cholesterol is not oxidized it will not adversely affect cholesterol levels in the body. This can be observed by the difference between cleaning a pan that has had eggs scrambled in it (hard and caked on)versus cleaning up after poached or boiled eggs (soft and pliable).

Products  from NutriStart that are helpful for balancing and controlling cholesterol include:

NutriKrill: Lowers LDL, raises HDl, lowers C-reactive protein

AdrenalStart: reduces cortisol and stress levels.

NutriPods: provides antioxidants and the B-vitamins that prevent homocysteine build-up

ImmuneStart: Astragalus,Cordycepts, Maitake and Reishi all are implicated in reducing cholesterol and supporting the cardiovascular system.

The post Cholesterol Myths appeared first on NutriStart.

In late March ’09 the peer-reviewed journal Pathophysiology published an overview of 15 studies (done in six different countries) on the effects of electro-magnetic fields (EMF’s) and radio frequency radiation on human health.The editorial summed up with: “Overall, the scientific evidence shows that the risk to health is significant and that to deny it is like being in free-fall and thinking ‘so far, so good’.”

In the Swedish component of this study, it was determined that there is a 5.2 fold elevated risk of malignant brain tumors in those who begin using cell phones before the age of 20, versus a 1.4 increase in odds for older users.

The response of Health Canada was as progressive as we’ve come to expect from them: “Health Canada currently sees no scientific reason to consider the use of cell phones as unsafe. There is no convincing evidence of increased risk of disease from exposure to radio frequency electromagnetic fields from cell phones.”

The editor of the report, Martin Blank of Columbia University, disagreed with the Canadian position: “Health Canada must realize that its obligation to protect the health of its citizens requires that they alert them to the implications of the scientific findings, so that they may take pre-cautionary measures on their own.”

CELL PHONES FOR KIDS

I personally don’t have a cell phone, nor do I trust them. I’ve been concerned about the sea of man-made frequencies that surrounds us for years, beginning with my first gauss meter, which measures EMF’s put off by electronic equipment. Decades ago the Europeans linked constant exposure to high EMF’s to increased cancer rates, especially in children. If there is anywhere that we should err on the side of caution it is obviously with children. Failure of the Canadian Health Protection Branch to do so is unconscionable.

In 2001 “Electrical Hypersensitivity” was recognized as a medical condition by the Swedish government. They estimated that just over 3 percent of their population was severely affected by this condition. I would suggest that this 3 percentile is our “canaries in the coal mine” and are only the tip of the iceberg.

At this point in time it behooves us to, as usual, take care of our own well being by being proactive. Educate yourself on the potential dangers and find out what you can do to protect yourself and your loved ones. And for god’s sake don’t give your children cell-phones. In ten years we are going to be inundated with a plague of brain tumors amongst our young adults. Then who is going to look after all us baby boomers with Alzheimer’s?

ELECTROMAGNETIC FIELD PROTECTION

I personally use an “Earthcalm” device, both something for the house and a pendent for my body (www.earthcalm.com). Deepak Chopra, last I checked, endorsed the Qlink (www.shopqlink.com), which is a pendent with optional house protector. Many people use the Biopro products (www.quantumnaturecare.com), which are based on Russian technology developed for their space program. Many of these protective devices are simply attached to the cell phone.

I cannot clearly state that one product is superior to another since the science on these things is fringe, to say the least. You can’t measure their protective effects with a gauss meter, since if they stopped the actual radio waves your phone would no longer work. Most of these devices claim to create counter (or scalar) waves to neutralize the ill effects of those frequencies that are not healthy to living organisms. They are generally proven through kinesiology (muscle-testing) or thermal imaging of the brain, showing less heating up of brain material when the devices are used. Or through live blood cell analysis, which shows less platelet clumping when the devices are used than when the cells are exposed to EMF’s without protection.

Europe has begun to produce other forms of protection from EMF’s in the form of copper based paints and wallpaper, and clothing that contains copper mesh. This is based on the idea of a Faraday Cage which is a copper mesh box used to test electronic equipment in. The mesh breaks up EMF waves so that they can’t affect the device being calibrated or tested.

Copper mesh has been put into baseball style caps, with an earflap that unfolds for when you use the phone, and into a scarf that can be wrapped around the head when on the phone. From our current scientific model, the copper-based products are probably the most sound though not currently available in North America.

I will close with a related quote from the inestimable Dr. Weil and a list of ailments with possible links to EMF exposure.

“Electromagnetic pollution may be the most significant form of pollution human activity has produced in this century, all the more dangerous because it is an invisible and insensible ‘toxin’.”  Dr. Andrew Weil

Symptoms linked to EMF sensitivity: Chronic Fatigue Syndrome; Fibromyalgia; depression; dizziness; headaches; tinnitus; ADD/ADHD; sleep disorders; Neurological conditions including MS, ALS and numbness, tingling and tremors.

Other sites to check out include www.lessemf.com and www.emfsolutions.ca or simply google “emf protection.”

The post CELL PHONE RADIATION appeared first on NutriStart.

Continuing my argument that vitamin A deficiency is widespread.

At this point I will address a specific argument put forth by Dr. Cannell (director of The Vitamin D Council) that strikes me as particularly dumb. He states: “By the time humans could hunt large mammals, the genome had already evolved.” He goes on to claim that we evolved eating a diet similar to the Great Apes based mostly on fruit, roots, vegetables and bugs. And as evidence of the toxicity of liver he points out that eating polar bear liver can be fatal, and Antarctic explorers have died from eating the liver of their sled dogs, due to the insanely high levels of vitamin A found in these mammals.

However, the people who live in this area, the Inuit, already knew that, and while they didn’t eat the liver of these animals, they still ate livers. He also refers to one study where twin girls got vitamin A toxicity from “chronic consumption of chicken liver,” though when you look at the study they were classified as infants.

An Evolutionary Perspective on Vitamin A

Let’s look at Dr. Cannell’s opinion in light of current beliefs about evolution. First, many theories believe that it was by deviating from the diet of primates that caused us to evolve. Some think that the increased neurotransmitters provided by eating a diet high in amino acids, derived from meat, allowed the brain to grow out of its primate state. Another theory believes that famine drove apes to the sea where they began eating fish, and the extra preformed Omega 3 fats motivated increase brain development.

But, aside from that, no evolutionary scientist currently believes that we stopped evolving that long ago. Following is material gleaned from Time magazine, January 2010, on the new science of “epigenetics.”

Darwin postulated that evolution occurred over many, many generations and through natural selection that compounded over millions of years. Modern theory now believes that environmental conditions can cause a genetic imprint on eggs and sperm, which will pass on new traits much faster, possibly within one generation. Epigenetics is the study of patterns of gene expression that do not alter the genetic code but nonetheless change gene activity.

The “epigenome” resides above the genome and essentially tell the genes to turn on or off and to express lightly or intensely. Epigenomes are triggered by environmental stressors (diet, prenatal nutrition, stress, starvation, etc) and, while they do not cause permanent genetic changes (natural selection does this), they do change the way genes express themselves. If the environmental stressors are removed the epigenetic triggers will diminish and the original genetic programming will re-establish itself.

Now, this modification of the genome can occur as easily as adding a “methyl group” to a place on a gene. “Methylation” will alter the expression of a gene and a methyl “donor” can be found in something as simple as a B-vitamin (particularly vitamin B-12 and folic acid: there is more on methylation in my book, Health Secrets, in the chapter on Vitamin B-12). So, let’s examine a fascinating little study done with this concept.

We have a species of mouse bred to have yellow coats and a strong tendency towards obesity and diabetes. One group of pregnant mice was a control and another pregnant group was given a diet high in folic acid and vitamin B-12, methyl donors with the potential to attach to the gene in question, in the womb. Within one generation, the offspring of this study group had brown coats, normal weight and no propensity towards diabetes. Simply by adding some B-vitamins to their diet.

First off, I would like to rub this study in the face of every doctor that says you are wasting your time by taking vitamins. Secondly, I would like to point out to Dr. Cannell that evolution can be rapid and flexible, because we do not have to alter the DNA, just the environment. Since humans have been eating liver for millennia it was part of our genetic expression and cannot but have been incorporated into our biochemistry. (And let us not forget that vitamin A is involved in the production of RNA, a genetic component providing cellular communication for function and renewal.)

As scientists work to map the human epigenome they discover that it is far more complicated and extensive than the human genome. The human genome-mapping project contains around 25,000 genes; the epigenetic marks are speculated at being in the millions.

As a related aside, Bruce Lipton’s book “The Biology of Belief” posits the theory, well supported, that in the human, it is not only the environment that alters our genetic expression but also our “perceived” environment.  For example, if my upbringing included physical or psychological abuse, the mental patterns that formed will leave me living in an “unfriendly” universe. As a result unthreatening situations may appear to me to be threatening because I am now imprinted with a view of life that is non-supportive. My cortisol levels will rise, even from a perceived threat that is of no real danger, causing damage to my physiology and increasing my risk of diabetes, obesity, hypertension and heart disease. And I can, in turn, raise my children the same way, passing on my anxiety and fear-based motivations.

As mentioned in part one of “Defending Vitamin A”, if you wish to come to your own conclusions I strongly suggest you read Dr. Cannell’s criticisms of vitamin A (on the Vitamin D Council’s website) and then go to the Weston A. Price website to check out their scientific-based responses.

The post DEFENDING VITAMIN A: PART 3 appeared first on NutriStart.

Fortunately for us the Vitamin D Council already has a natural enemy that immediately responded to these attacks, first in December 2008 and recently in March 2010. Because the “Weston A. Price Foundation” is a big proponent of using both vitamin A and D, together, especially in the form of cod liver oil, they were particularly upset by the conclusion of the Vitamin D Council that one should “avoid cod liver oil like the poison it is.”

Fortunately, for me, they have a stronger scientific bent than I do, so I invite you to read the material that the Vitamin D Council puts out and contrast it with the responses from the Weston A. Price Foundation. For my part, I will address some of the issues raised that are within my abilities, even if it is only to point out flaws in logic or debatable interpretations of the science that has been put forth as “truth”.

The Weston A. Price Foundation (www.westonaprice.org) is based on the work of Weston A. Price, a fascinating medical pioneer. In the mid-nineteen thirties as a dentist, he started to question why his patients in North America had such bad teeth. He traveled around the world observing different cultures that followed their traditional diets, and surprisingly, found a relationship between the health of one’s teeth, and general health, and what constituted a “natural” diet.

While I disagree with the extremely negative view that the Price Foundation has of soy foods (articulated in Health Secrets Volume One, and in a previous blog, “Soy Food Blues”) I do agree with the majority of their opinions on diet. Except for the necessity of eating meat; and as I’ve stated before, I believe the “Blood Type Diet” helps us to determine which cultures our gene pool originated from, and so narrows down our dietary choices to a more individual level.

Now, one of the big things that the Price Foundation believes is that humans ate the livers of birds, fish and mammals since time immemorial. And I totally agree: I believe that the massive deficiency in vitamins A and D have occurred because we have ceased eating livers. Of course, we stopped with good reason, since the liver processes all toxins that go through the body, and in modern times, with all the antibiotics and hormones that farm animals are fed, the liver is currently perceived to be a dirty organ best avoided, unless you can get it organic.

However, the Price Foundation points out that this is not totally true, since the liver processes the blood to clean it but it does not store high amounts of these toxins. Rather they are later stored in fat cells of the body, which is why it is so difficult to remove heavy metals and such poisons from our bodies. Nonetheless, I would still strongly suggest that if you choose to eat liver that it be organic.

Two more posting on Defending Vitamin A and then we’ll move on to new subject matter.

The post DEFENDING VITAMIN A: PART 2 appeared first on NutriStart.

This blog I will briefly touch on some new material, which relates to our previous newsletters, and to general vitamin material that is germane to us all.

VITAMIN A: While I am not in the camp of those who believes vitamin A is dangerous at moderately high levels, I do believe in erring on the side of caution. So, based on recent data concerning the relationship between vitamins A and D, and the implication that high levels of vitamin A may deplete the body of vitamin D, I am now officially suggesting that for every 10,000 IU of vitamin A that we ingest, in supplemental form, we also ensure that we take 1,000 IU of vitamin D.

These two nutrients do co-exist in nature, in the liver of creatures, which we used to eat as a natural source of these vitamins. This approach in turn suggests that if we are taking high amounts of vitamin D, we should consider taking some vitamin A, just in case the thesis works in reverse.

B-VITAMINS: As the subject has been covered in detail, in my book Health Secrets Volume One, I will just cut to the chase here.

B vitamins are the most over-rated of the nutritional substances, and not as benign as people believe. We have been taught to reach for extra B-vitamins whenever stress levels are high, and that any excess, being water-soluble, will just wash out of our bodies in our urine.

Unfortunately, B-vitamins are highly synthetic, pharmaceutical white powders. As such they are recognized by the body as chemicals, and must be processed through the liver. This adds to the burden of the liver and an excess of B-vitamins (100 mg or more) can actually raise liver enzymes in those with health issues.

The average B complex contains 50 mg of most of the B-vitamins; to obtain this in food would require about 25 days of eating. If we consistently take in this high a level of a nutrient, our bodies will become sloppy and lazy. The body will not conserve or utilize the nutrient efficiently, assuming that your environment is so rich in this substance that it can forget about it (as there will always be lots of it around). Thus, I always advise people to cycle supplements, at the very least skipping a couple days a week (usually the week-end for convenience sake).

If you have stress issues consider adding some L-Theanine to your regimen. This amino acid derived from green tea is such a quick and effective calming agent, it is used instead of Ritalin in Japan.

EFA’s: The fish oil market is now taking a swing away from “pharmaceutical grade”, and back to less processed. The current argument put forth is that molecular distillation requires high heat, and in fact damages oils processed this way.

As is common in the Western reductionist science, we start off looking at the heart disease rates in a culture that has a high omega 3 intake, from eating seafood, and before long, we are taking a fish oil pill with our steak. At least with just pressing the oil, and not distilling it, we are closer to the form the oil is at when it is obtained from eating the fish. These pressed oils are tested for mercury and other contaminants, and are usually made with small fish, krill, or salmon, which are not prone to high mercury levels anyways. Those using the cod liver will have little choice as the only way to clean up the toxins found in the liver of a large fish, like cod, is to distill it.

IODINE: As revealed in an early newsletter, I am a proponent of the theory that we need much more iodine than we commonly receive in the West. Not only do the Japanese get 20 times more iodine as we do, but we in the West also have to cope with iodine blockers in the modern lifestyle, including chlorine (tap water), fluoride (dentist, toothpaste), and bromides (found in breads, certain fruit juices, and flame retardants).

Two new pieces of data have come my way: one implies that the Lugol’s solution form of iodine (used by those of us who take large amounts) assimilates better if it is put into an acidic medium, like fruit juice. The other reminds me that selenium is an iodine co-factor, and if one is taking high levels of iodine they should make sure they are getting some selenium (100 to 200 mcg).

Another co-factor required for proper iodine uptake is the trace mineral tin. Because the Japanese are acquiring their iodine from seaweed, it is accompanied by 70 or more other trace minerals. Once we start ingesting high amounts of isolated iodine it is a good idea to complement it with as many of the missing trace minerals as is possible. This can be obtained from alfalfa, or kelp pills, but I prefer using “Concentrace Mineral Drops”. This liquid supplement is inland sea water (from Utah) concentrated, and with the sodium removed; thus it is much akin to the mineral profile that we would find in seaweed (which is also akin to human blood).

The post UPDATES appeared first on NutriStart.

It is with “disagreements” that I will begin. While I was preparing to publish the book another assault on vitamin A issued from two main sources. Launched by  “The Vitamin D Council” and reiterated by Dr. Joseph Mercola on his website, I was faced with incorporating new material, in response to their arguments, into my (already overdue) book, or finding another way to address the issue.

This is the other way. The first few postings will be a response to this latest attack on vitamin A. Those who have followed my work in the NutriStart newsletters, and on “Kensvitaminutes” (on Youtube), know that I belong to the camp that believes vitamin A deficiency is rampant in the Western world. This thesis is fully maintained in my book and so it is important that I offer some response to these criticisms, aside from those arguments already made in the book, which are in response to the last generation of attacks on vitamin A.

Before I get to that defensive posture, I would like to bring on another respected supporter for my position on vitamin A. Namely, Paul Pitchford, author of “Healing With Whole Foods.” If you are not familiar with this book all I can say is, amongst my peers it is referred to as a “bible.” This massive tome is a synthesis of Eastern and Western natural healing traditions and is based mostly upon the specific use of foods, herbs and superfoods to attain well being. Even if all vitamins and minerals were to be outlawed, this book would serve as a useful healing guide.

And, while few of us would actually read it cover to cover, it is an invaluable reference book, and I particularly encourage people to read the chapters on the Chinese medicine concepts of “dampness” and “kidney essence.” “Dampness” is especially important to those living on the West Coast (or any coast), which is a damp environment that requires us to avoid “damp” foods in order to maintain good health. “Kidney essence” is important to understand if we wish to age well and explains why we lose our teeth, hair and sexual functions if we don’t understand the principles of conservation of “jing.”

So, Paul’s position on vitamin A: “One of the most widely recognized nutritional deficiencies of recent times is of vitamin A.” He maintains, as do I, that this is due, in part, to the fact that people no longer consume the livers of animals, which is “the only good source of vitamin A in the animal kingdom,” (cow’s liver contains from 30,000 IU to 40,000 IU in a serving). And further he believes that people in general simply do not consume enough vitamin A-rich green and yellow vegetables.

Given the sad state of the average North American diet, I don’t know how critics of vitamin A supplements, such as Dr. Cannell (from the Vitamin D Council) can suggest with a straight face that we will get enough vitamin A from the carotenoids that we pick up from our massive vegetable intake. In fact, I just ran across this tidbit of data in the MAR/APR 2010 issue of “Alternative Therapies” magazine: “According to the Centers for Disease Control and Prevention, 32.6% of adults consume fruit two or more times per day, and only 27.2% eat vegetables three or more times per day.” (Source)

Of course, let’s not forget there is a good reason why we stopped eating liver, and that is because of the amount of chemical toxins that accumulate in the liver of factory farmed animals due to the antibiotics, hormones and other drugs that they are pumped full of.

One of the main criticisms of vitamin A in “excess” is the damage to the liver that is associated with it. I will address some of these studies further on but I find Paul’s take on it, using the Chinese medicine perspective, to be worth a mention here. Contrary to the Western medical assumption that vitamin A is hard on the liver, Pitchford points out that vitamin A is key to the metabolic processes performed by the liver. And, in the West, our livers are overworked because of a diet high in fats, toxins, over-processed foods and just simply overeating. He goes so far as to state: “Once an excessive diet is moderated, the vitamin A can help re-establish proper liver function.”

In the book I state, and still maintain, that the “science” that we see trotted out on various issues is often purchased by those with an intent to “prove” what they already believe or need for marketing purposes. Thus any one of us can find “studies” to both “prove” and contradict pretty much any given thesis. I also maintain that dis-information is deliberately cast upon the media to cloud the issues.

If you ask me, the cat is out of the bag when it comes to vitamin D. And, while in part we can thank the Vitamin D Council for their endless work on making this information widely available, I question their motivation when it comes to their fervent rejection of vitamin A. My experience, knowledge and observations indicate that vitamin D and vitamin A work together. I’ve seen people with asthma get off of “puffers” with $10 worth of vitamin A and D. Asthma is a billion dollar business. Follow the money.

Now, would I go as far as saying that villainous pharmaceutical companies deliberately put out wrong information to confuse the issue, so as not to lose business? Yes I would.

Next time I will look at another defender of Vitamin A: The Weston Price Foundation.

The post DEFENDING VITAMIN A: PAUL PITCHFORD’S POSITION appeared first on NutriStart.

The average person should require only one Pod per day, and in fact, it is not a bad idea to skip weekends. It has been found that the body is much more efficient at conserving and utilizing nutrients, if you are not too generous with it. Since we evolved as feast or famine creatures, indicating to the body that the environment will not always have an excess of nutrients forces it to be better at storing and using the nutrition available to it.

As always, more is not necessarily better.

Nonetheless, for those with poor diets and/or poor health, or high stress level, it is quite acceptable to use two Pods per day. This increase in nutrients can be quite beneficial until ones’ health and diet have normalized. The Pods must be taken at separate meals for this to be of value, otherwise one will just have expensive urine, as the extra water-soluble vitamins spill out of the system.

A final note on swallowing pills. It is counter-productive to swallow 8 oz of liquid to wash down your vitamin pills. This amount of liquid dilutes the stomach acids and impedes the digestion of the meal as well as the vitamins. Ideally, swallow the pills with food. The throat opens wider for food than liquid, making it easier to swallow. You need not chew the pill, just slip it into the mouth prior to swallowing the chewed up mouthful. Or take with minimal liquid.

The post How to take Nutripods appeared first on NutriStart.

Here is an example of how Vitamin B-1 is made: “Thiamine is synthesized from acetonitrile, which is derived from acetic acid (from the distillation of wood). Acetonitrile is chemically combined with ammonia forming the thiamine molecule. This form of thiamine is acidic (ph 2.7 to 3.3).”

This is how Vitamin B-2 is made: “Produced by aerobic fermentation (submerged culture with continuous agitation and aeration) using a yeast-like fungus (Eremothecium ashbyii) in a medium of D-ribose (from glucose) or various other mediums containing carbohydrates, vegetable oils and amino acids. The riboflavin is then extracted from this fermentation liquor with solvents or reducing chemicals. Riboflavin is responsible for the red-orange color of the B-complex. All yeast-like residues are removed in the extraction step.”

This is an example of how all B-vitamins are made. We should not buy into the illusion that the “health food store” has a more natural vitamin than the pharmacy. All vitamins are white powder isolates made in pharmaceutical plants. This means the liver recognizes them as chemicals and must process them before letting them loose in the body. Now let’s look at what amount of B’s one would find naturally occurring in the human diet.

The R.D.A. in America recommends 1.5 mg of B-1 daily and 1.7 mg of B-2. While it is acknowledged in the supplement field that these recommendations are too low, the reason they are set low is based on what food actually provides. For example:

Point being, here is an example of an average lunch, totaling less than half a milligram each of vitamin B-1 and vitamin B-2. Multiply this by 5 meals (to be generous) and we are averaging less than 2.5mg of each of these two example as a daily intake. So 25mg of either of these 2 B vitamins is basically akin to eating 10 days worth of food intake at one meal. Can we seriously advocate taking 4 times this (100mg per day)?

The body is simply not made to absorb huge levels of nutrients at one time. In fact, we advocate people don’t take vitamins every day, as it has been found that if we are too generous with the body it gets sloppy. High vitamin intake causes the body to not store or utilize nutrients as well as it can, as it gets over-confident that the environment is rich with food. Skipping week-ends or taking pills every other day, forces the body to be more efficient with its’ resources.

We must also appreciate that Timed Release is considered a passé technology, as it was discovered (some time ago) that vitamins are picked up in the upper intestinal tract, whereas pills inevitably sink to the lower intestinal tract. That is why professionals always recommend B-vits be taken in divided doses throughout the day.

Time release has also been considered of dubious value when applied to regular vitamin C. Since ascorbic acid is so acidic that chewable (non-buffered) vitamin C is worse on the teeth than chewing sugar cubes, it has been suggested (in “Life Extension”) that this pill will ultimately sink to the lower intestinal tract, and there drip acid for 8 hrs, potentially ulcerating the lining of the gut.

A few other common problems with ordinary multipaks should be addressed. Is it in a clear container? Since light can be as damaging (or more, in the case of fats) as oxygen, to nutrients, the container should shield the nutrients from both oxygen and light. A common problem in almost all multi-vits is the use of synthetic Beta carotene. Unless the product clearly indicates that B. carotene is from a natural source, accompanied by a list of the rest of the caratenoid family, then it is synthetic. Synthetic B. carotene was found in a Finnish study to be worthless. In fact those on the synthetic B. carotene had marginally more cancer than those on the placebo.

(Our NutriPods products use natural beta carotene and follow the principles outlined above.)

The bottom line can be summed up in a phrase that is widely applicable to most of modern living: “More is not Better.”

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Let’s assume you find the best one-a-day multiple you can, perhaps one that is gender specific. Such a formulation will provide extra iron for women and extra zinc for men, as this is the only essential difference in nutritional requirements between genders. (Women will lose iron during menstruation, and men lose zinc during ejaculation.) Formulas for men, and post-menopausal women, should not include iron, as excess iron has been linked to heart disease. If you eat red meat and you are a male, or a female past menstruation, you should avoid iron supplementation, unless you have been diagnosed as iron-deficient.

Your high quality one-a-day will provide enough vitamin A and D for basic needs, as well as sufficient amounts of zinc (10 to 15 mg; more zinc is required by those with prostate problems) and some of the trace minerals such as chromium and selenium (100 to 200 mcg of each). Unfortunately, it will provide some or all of the vitamin A as beta carotene, and 90% of the time it will be synthetic beta carotene which is essentially worthless. If it is natural beta carotene, a viable supplement, it will state the word “natural” or list “mixed carotenoids” as well.

Good formulas include about 25 to 30 mg of most of the B vitamins, which is enough for the average person. The B complex should include at least of 20 mg of B-6, 100 mcg of B-12 and 1 mg of folic acid, these being the minimal amounts required to prevent homocysteine build-up in the blood, which causes cholesterol to trap in the arteries.

If you feel the need for a higher level of B vitamins, perhaps due to high stress levels, and you decide to take an extra B-complex, take it at a separate meal from the ones you get in your one-a-day. Taking them together would only give you expensive urine, as the blood can only hold so much of the Bs at once. The best way to take B vitamins is in divided doses. Time-release is no longer considered a valid technology for the delivery of B vitamins, as they are picked up in the upper intestinal tract, and pills sink to the lower intestinal tract.

Remember all vitamins, minerals, and fatty acids, should be taken with food.

Now, to bring that one-a-day up to the level where you get the amount of nutrients scientifically proven to help protect against cancer and heart disease, it is essential to add extra vitamin C (a minimal of 500 mg) and vitamin E (a minimal of 400 IU). For women, and those with a poor diet, the addition of extra calcium and magnesium offers protection against hypertension and osteoporosis.

Vitamin C should ideally be in a buffered form (e.g. calcium ascorbate, sodium ascorbate or Ester C), as this form is retained in the body far longer than ascorbic acid (the cheapest and most common form of vitamin C). In this case a mineral, which is alkaline, is bonded to the ascorbic acid, creating a ph neutral ascorbate, which is the form in which mammals produce vitamin C in their bodies. Also, at high levels vitamin C in the acidic form can cause a laxative response, and leach minerals from the body, in order to neutralize the acid component.

A vitamin C supplement should include biofavonoids, which work synergistically with vitamin C as anti-oxidants, and to strengthen veins and capillaries. Cheap bioflavonoids are defined on the label as “citrus bioflavonoids,” which amount to waste pulp from the citrus fruit industry, and may have some, little or no biological activity. Quality bioflavonoids, that is, those with proven activity in the body, include hesperidin, quercetin and rutin.

Two powerful forms of biofavonoids for those in need of therapeutic doses (i.e. for varicose veins) are grape seed extract and pycnogenol (derived from pine bark). Your intake of vitamin C should be at least 500 mg, 2 or 3 times per day. While one may take much more vitamin C (Linus Pauling took 18,000 mg per day and lived to be over 90,) 500 mg is the minimal dose required to elevate glutathione levels, thus enhancing immune and detoxification functions. However, increasing the dosage above 500 mg, while it may have other benefits, will not elevate glutathione any more than 500 mg will.

Vitamin E should be in a natural form (“d” alpha rather than “dl” which indicates the synthetic form), and daily intake should be from 400 to 800 IU Dr. Andrew Weil, one of the most respected voices in the alternative healing field, suggests that those under the age of 40 need 400 IU, per day, and over the age of 40 should have 800 IU, per day.

A “mixed” vitamin E is closer to the way vitamin E is found in food, providing the family of tocopherols, not just alpha tocopherol, and is considered superior for circulatory disorders. Some studies have indicated that the dry form of vitamin E, succinate, is a superior antioxidant to the common oil-based form, and is definitely better for those who do not digest fats well. Vitamin E as acetate is the most common natural form used commercially, as it is the most stable (e.g. will not oxidize easily) form on the market.

Calcium-magnesium combinations are available in a variety of forms including chelated, citrate, coral, carbonate, and others. It turns out that the advantage of citrate over other forms is only based on being taken on an empty stomach. Since it is generally not advisable to take isolated nutrients on an empty stomach, if you are taking your minerals with food, the form of mineral is not that important.

For people that consume a lot of dairy products, it is more important to make sure they get enough magnesium, as they can easily get too much calcium, which ultimately can deplete magnesium levels. In traditional cultures that show no signs of osteoporosis, the average daily calcium intake is from 350 to 500 mg (elemental) per day. In fact a recent study gave post-menopausal women only magnesium, no calcium, and halted bone-loss. This is due to the fact that most people consume dairy products, getting plenty of calcium, but do not eat sufficient dark green vegetables (broccoli, kale, Swiss chard, etc) to get enough magnesium in the diet to assimilate the calcium.

Vitamin D is being considered more and more important by scientists, especially if you live in the Northern hemisphere. It not only is required for proper calcium absorption but also is linked to helping prevent multiple sclerosis and prostate cancer. It is now considered quite safe to have 2000 to 3000 IU of vitamin D per day (and much more in many cases).

Daily intake of calcium should be from 250 to 500 mg (if you use no dairy products and are at risk for osteoporosis), as elemental. This means the actual amount of calcium absorbed. For example if you have 500mg of calcium citrate only 100 mg is actual calcium, the rest being the carrying agent: citrate.

In Canada, when the form of mineral is in brackets then the following number must be an elemental figure. Thus: Calcium (citrate)….200 mg means that you are getting 200 mg of fully utilizable calcium. Whereas: Calcium citrate…200 mg, means you are only getting 40 mg of elemental calcium. This becomes a concern mostly with capsules, which cannot hold nearly as much as a tablet, the problem being that tablets are very poorly digested as they are, essentially, little rocks (being made of compressed minerals). So it is preferable to get calcium in a capsule or liquid form to guarantee digestion.

If you are taking 600 mg or less of calcium (in divided doses), you can use a one-to-one ratio of calcium to magnesium. At levels above 600 mg per day of calcium you must use the traditional two-to-one ratio of calcium to magnesium, as high levels of magnesium can have a laxative effect. The advantage of taking 500 mg of calcium with 500 mg of magnesium, is that the calcium will use half the magnesium to assimilate itself, and the other half will be available to help you digest the calcium in your diet more efficiently. Signs of insufficient magnesium in the diet include muscle cramps, hypertension, irregular heartbeat and sleep disorders.

At this point you may want to add full spectrum enzymes to the mix, in order to facilitate digestion of both the supplements and the food they are consumed with.

One should also supplement with essential fatty acids, to round out a supplement program. Most North Americans are deficient in Omega 3 fatty acids, those found in fish, and flax seed, though some are also deficient in GLA, the end product of Omega 6 fatty acids. For women, hormonal imbalance (P.M.S. or menopausal symptoms) is the best indicator of a lack of Omega 6, but generally it is more important to supplement with Omega 3’s. A lack of Omega 3 fatty acids has been linked to heart disease and cancer.

Essential fatty acids may be obtained in liquid supplemental form as flax seed oil (just omega 3’s) or a mixed vegetable oil such as “Udo’s Oil” or “Essential Balance,” or hempseed oil (all a mix of Omega 3 and Omega 6.) But be aware that when using these oils in pill form that it requires 14 capsules to equal one tablespoon of oil (the low end of fatty acid supplementation.) In pill form fish body oils (such as salmon) for the Omega 3’s, and evening primrose or borage oil, for the Omega 6’s, are the most effective. One fish oil pill is equal to at least 5 flax oil caps.

Now that you have most of your nutritional bases covered, you’re up to 5 or more pills per day. For the sake of convenience, a variety of pre-made multi-packs are available, such as NutriPods. These packs can run from 3 to 9 pills per serving. In the case of the larger pill packs you will find most of what was discussed above, as well as extras. You may also get “superfoods” such as kelp and alfalfa, for iodine and other trace minerals, spirulina and other greens for their detoxifying and alkalizing effect, and other herbs like Siberian ginseng for fighting stress and enhancing energy levels. Look for bonus antioxidants such as Alpha Lipoic Acid, Grape Seed Extract and Quercitin, which complement the basic nutritional antioxidants (A, C, E and selenium.)

(Our NutriPods, and NutriPods for Men and Women are designed based on these principles.)

A final note about swallowing so many pills. Washing pills down with a cup of liquid has the side effect of diluting the stomach acid, which reduces the digestibility of everything. Try swallowing the pills with the food as you eat. One does not need to chew the pill, just slip it into the mouth prior to swallowing the chewed up food. An added benefit of this technique is that the throat opens wider for food than liquid, so for those with difficulty swallowing, even large pills go down easy.

The post The Basics of Supplementation appeared first on NutriStart.

Many of the causes of cancer, heart disease, and other ailments are hidden in our foods (trans-fats, preservatives, acrylamide,) cosmetics and bodycare products (hormone disrupting and estrogen mimicking chemicals,) water (chlorine, water-borne parasites,) air (smog, chemical fumes,) and homes (dust mites, formaldehyde, molds.)

Another invisible agent that has little attention paid to it in North America (more so in Europe,) is Electromagnetic Fields. Any strong electrical current puts off a field (detectable with a “gauss meter,”) that has (depending on who you believe) either a great or little effect on the human organism.

This is a different frequency from microwaves, another invisible field found everywhere in cities, due to cell phone towers. I’ve met people living on a hill, parallel to a microwave tower, who literally had to line their bedrooms with tinfoil in order to sleep. (No, they are not insane. Microwave detectors are also commercially available.)

One thing we know for sure about E.M.F.’s (based on clinical studies,) is that they deplete melatonin levels. Melatonin is a hormone that regulates your sleep cycles, and converts into serotonin, which is a neurotransmitter that keeps your nervous system calm. Low melatonin levels are linked to poor sleep patterns, immune malfunction and certain types of cancer. Low serotonin levels are linked to anxiety, depression and over-eating (we crave carbohydrates because they raise serotonin levels in the brain.)

For most of us the greatest exposure to E.M.F.’s occurs in limited venues, since it requires long-term exposure to affect one’s melatonin levels. The worst offenders are: computers and electronic cash registers (when you work behind them for extended periods), electric blankets and electric clock radios (only those plugged into the wall.)

One’s head should be at least 3 to 4 feet away from a clock radio, or you are depleting your sleep hormone at the very time you are trying to sleep. I’ve also seen landline phones with a higher E.M.F. level than some cell-phones. If your ear starts to burn after 20 min. or so on the phone, then it is producing high levels.

Because these fields are invisible they can be responsible over time for contributing to many ailment that are nebulous in nature (e.g. fibromyalgia, chronic fatigue syndrome,) or just general lowered immune function, energy levels, or increased anxiety. I’ve observed a bedroom with constant high E.M.F. levels due to a power transmitter across the street with a line running into the top of the house, just above the bedroom. My son’s bed was in a high E.M.F. zone because there was a power box in the garage below his bedroom.

Tracking these thing are impossible without a gauss meter, which are available through Teldon, and other companies found on the internet. If you have health concerns that are not responding to conventional approaches I suggest you purchase a gauss meter. It’s also a rather fun toy to play with and share with others. You may find the results to be both surprising and shocking.

The post E.M.F.’s and Melatonin appeared first on NutriStart.

What I suggest (and do myself,) is to incorporate a protein into the morning routine. I take a cup of soy or rice milk, add the remaining half a mug of my coffee, a scoop of whey protein isolate, and some flax fiber and flax seed oil (1 tbsp.) The fiber and oil slow the transit time of the protein through the gut. This allows the shake to stick around long enough to constitute a meal. Aside from preserving muscle mass, whey protein enhances immune function and helps to keep ones’ blood sugar levels stable.

Another technique to add value to your morning coffee, is to add about a quarter teaspoon of either burdock or dandelion root to the water, bring to a boil, and then pour over the grounds. Both of these herbs support liver function, help detoxify the blood and help stabilize blood sugar levels. Since they have a slightly bitter taste, they complement the coffee well.

It is important when purchasing a coffee that it be organic. Since coffee is a Third World cash crop it is usually heavily sprayed with pesticides. Also, grinding it fresh offers potential immune enhancing benefits that are lost when grounds are old (oils go rancid,) or when it has been brewed an hour or more ago. You will notice that old coffee, that has been kept hot for a length of time, leaves an unpleasant taste in the mouth. At this point it is mildly toxic.

Another seldom considered fact about coffee is that it raises stomach acid levels. For blood types with low stomach acid (Type A and Type AB,) coffee taken after a meal can aid digestion, and even on an empty stomach is not too abrasive. For those with Type O blood (the most common blood type,) who are pre-disposed to high stomach acid levels, coffee on an empty stomach can be an irritant, and even contribute to ulcer formation. Those with Type O blood should only take coffee following food, if they find it hard on their stomach.

In the health field coffee is considered to be least damaging when it is taken black, rather than whitened and sweetened. French and espresso roasts have less caffeine but more acids, which are hard on the stomach and intestines. Also coffee and espresso drinks that are not filtered through paper, leave in compounds linked to raising blood cholesterol levels.

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