Your Health Vol 1 No. 1

April 15, 2007

This newsletter is provided as a source of information, based on the most current scientific evidence known or ignored.  To know is to ask the right questions; to make the right choice is to take control.  Enjoy!

 

YOUR HEALTH

I hope you enjoy this introductory issue of “YOUR HEALTH”.  It has been quite a process for all of us here to become familiar with the computer and it’s programming to publish this newsletter.  As much of a struggle it has been, I have recognized for a long time the difficulty people have in taking control of their health.  And that is what this newsletter is for, “Your Health”.  It’s my conviction, as you are aware, that the better you understand the biology and chemistry of your body, its limitations and strengths, the easier it is to take control.  It is all a matter of making choices.  We all want to be healthy.  To have good health you must make the correct choices.  Correct choices often run counter to current thought and practices for numerous reasons.  One major reason is improper information.  It is my hope that this newsletter will support and enable you to make these choices.

 

OXIDANT STRESS
Tiny particles spin around atoms called electrons.  It is the transfer of those electrons between atoms, which drives all chemistry.  Technically it is called oxidation-reduction.  The movement of those electrons is essential to all biology.  We need those electrons that food provides at the cell level to repair, synthesize, communicate, detoxify and protect.  We need a certain amount of oxidative stress or electron movement.

This can be electrically measured in redox units; for blood it is 21.7, saliva 20 and urine 20.6.  There is a 10% buffer zone + or – which denotes an optimal range of oxidative stress.  If any of these measurements are out of range there is excessive oxidative stress indicating functional pathology at the cell level.  This is due to the presence of harmful substances.  This may include polluting chemicals, microbes, heavy metals, allergies, abnormal cells, excessive hormones, etc.


These compounds are toxic to our systems and are responsible for acute and chronic symptoms people experience such as digestive complaints, fatigue, mood changes, aches and pains, rashes, etc.  Also all pathology, i.e., cardiovascular, cancer, arthritic, gastrointestinal, neurological, etc. is associated with excess oxidant stress.  The effect of this oxidative stress is inflammation, which is used by our defence system to make these irritants water soluble to be eliminated through the kidneys or bowel.

One must locate the source of the oxidant stress and remove it.

As I indicated earlier oxidant stress can be measured.  This is accomplished in two ways.  One, by measuring by-products of oxidation, (loss of electrons): i.e. damaged fats, oxygen-free radicals (superoxide, hydrogen peroxide), and by the presence of enzymes to counter oxidation, i.e. (superoxide dismutase, glutathione) or two by direct electronic measurement of the urine and saliva.  As, many of you are aware our office uses the latter direct method of measurement.  Biological Assessment as initially conceived by a French mathematician and hydrologist, Claude Vincent.  Vincent’s bioelectronics has been further developed by Rob Greenburg, an American chiropractor.
Commonly, people who experience chronic symptoms score a high oxidative stress.


After removing the offending irritants, and, if necessary, supporting their system with enzymes, vitamins, minerals, herbs or homeopathic, a measurable change in oxidant stress should be demonstrated.  By utilizing this easy in-office procedure one can monitor a patients’ response to changes in their chemistry.  This allows a greater degree of accuracy and success in correcting one’s health.  If you wish further detailed information on evaluation and protocol, etc., contact our office.

DID YOU KNOW ……

  1. soil is the main source of humankind’s nutrition

  2. modern farming methods deplete topsoil 16 – 300 times faster than it can be replaced

  3. it takes approximately 500 years to build 2.5 cm or topsoil

  4. today global loss of topsoil exceeds new soil production by 23 billion tons a year

  5. arable land is a slender base and is shrinking by more than 10 million hectares a year due to soil degradation

  6. excerpts from, “The Sacred Balance” by David Suzuki

COMMENT:


Modern farming methods and home gardeners using artificial fertilizers and pesticides destroy microorganisms, present in the soil.  Soil is not just dirt – it is alive with microbes.  These microbes are the key to healthy soil and healthy plants and healthy animals and healthy humans.  Plant roots prey on microbes to provide them with nutrients.  Microbes require carbon as a food source, which is the reason why organic matter must be returned to the soil.
What to do?  As a consumer seek out and purchase where possible locally produced food organically grown.  This insures two things – one – good quality food and two – you will be supporting a responsible and scientific method of growing.
Further, recycle organic matter back to your garden and lawn.  Make compost.  Either purchase a compost bin or make one.  The easiest is to construct a three-foot structural cube with 2 x 4 cedar encased in a 1 cm. Wire mesh.  A plywood cover is sufficient and such a construction ensures that creatures can’t get to it.  To the bin add organic matter – grass, leaves, kitchen scraps, weeds, etc. alternating 1 – 3 inch layers of dry and green material.  Sprinkle soil on each layer along with calcitic limestone, soft rock phosphate, gypsum, rock dust, liquid seaweed, liquid fish, sugar, molasses, waste oil in short, anything carbon based.
Remember you are growing microbes the rest looks after itself.  To get best results, you need a pile at least 3 feet deep and this should be mixed and turned once every 7-10 days.  Good quality compost should be ready in 6 weeks for your lawn and garden.

 

FATS
We need fat.  We need good fat to build our cells, for fuel, for proper neurological development, for hormonal/chemical messages and most importantly to mediate inflammation.  Remember inflammation is a defence mechanism to liquefy or get rid of an irritant.  Inflammation is directly associated with oxidative stress.  If is becomes excessive it will cause more harm than good.  If too much of the wrong fats are present this will contribute to excessive inflammation and potential damage to tissue.  Similarly, a fever, another defence mechanism, is good for us within certain limitations.  If the fever becomes excessive it can harm us so one cools the body and the fever does its job, i.e., inhibit excessive microbial (infectious) activity.
The type of fat which potentially contributes to excessive inflammation are those called trans fatty acids and omega 6 polyunsaturated fatty acids, i.e. linoleic acid found in grains, vegetables, oils and margarines.  Yes, that’s all forms of margarine, sunflower oil, safflower oil, peanut oil, cottonseed oil, corn oil, canola oil and soy oil.


A fatty acid is simply a chain of carbon atoms with a weak acid attached to one end.  If all the carbon atoms are bound to hydrogen it is said to be saturated, if two carbon atoms are free of hydrogen it is monounsaturated and if more than two are free of carbon atoms it is polyunsaturated.

All fats have a cross-section of fatty acids present as saturated, monounsaturated and polyunsaturated.  For example, olive oil is 14% polyunsaturated, 74% monounsaturated and 8% saturated.  Because olive oil is primarily monounsaturated it is the preferred vegetable oil for cooking.  All the other oils have too much polyunsaturates, which makes them more susceptible to oxidation or damage by heat.  Actually the best fat for cooking is rendered animal fat.  That’s because the primary fat is saturated and not easily damaged.  The animal fat should come from wild or grass-fed animals.  These animals have a greater percentage of their polyunsaturated fatty acids as Omega 3 instead of Omega 6.  Research has demonstrated that Omega 6 fatty acids promote excessive inflammation while Omega 3 fatty acids inhibit inflammation.  This is important to understand because recent research has demonstrated that there is little if any correlation between the consumption of animal fats and heart disease, atherosclerosis, cancer, etc.  The problem arises with the excessive consumption of refined vegetable oils high in Omega 6 polyunsaturated fatty acids and processed oils in margarine called trans fats.  The trans fats interfere with key enzyme steps of conversion of fats in the liver, which then promote inflammation, i.e. become an irritant and increase our oxidative stress.


The polyunsaturates (PUFA) are easily oxidized by light, air and heat and set up chain reactions of free radical pathology, i.e. damage cells.  For example, Australian research correlated the incidence of skin cancer to the fatty acid composition of skin cells.  It discovered that the more PUFA’s in the cells the more easily UV light damaged the skin cell, i.e., sunburn that subsequently leads to melanoma.  Recall that excessive oxidative stress in a cell can damage the nucleus of a cell and uncouple DNA material leading to the formation of abnormal cells.  This can be kept in check with consuming lots of antioxidants, i.e., vitamins C, E, A, beta carotene, B, B2, B3, B5, B6, DMG, zinc, selenium, manganese, cysteine, glutathione, etc.  This you can get by a high intake of good quality organic vegetables or, in lieu of, or in addition to the commercial vegetable quality in our stores a good quality multiple antioxidant supplements with the above nutrients.


People in general, eat too much of the wrong fat.  This doesn’t mean that fat isn’t good for us.  Our genetically programmed diet actually consisted of a great deal of fat, unrefined from vegetable and animal sources.  The ratio of the Omega 3 fatty acids to Omega 6 fatty acids was approximately 1:1.  Today it has been estimated to be in the order of 1:20-25.
This is far too many PUFA’s of the pro-inflammatory type, which is easily damaged by light and heat.  It is this type of oxidized fat, which contributes to heart disease and cancer.  So if you’re going to cook with fat use rendered animal fat preferably or olive oil.  Stop using bottled vegetable oils.  Get your fat from your food.  Enjoy eating animal fat if you wish but make certain it is a grass fed animal not grain fed as most commercial meats are.

 

MORE ON FAT
Dogmatic fact states that high saturated fat diets (animal fat) are a principal cause of high cholesterol and cardiovascular disease.  However, Uffe Ravnskov of Sweden, this year, conducted a meta analysis of 87 studies that investigated a link between dietary fat – saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA i.e. vegetable oils) and arteriosclerosis disease.  Ravnskov’s results of investigating the effect of SFA reductions discovered “the almost total lack of scientific evidence for the benefits of that diet”.  He concluded that there is little evidence that SFA as a group is harmful or that PUFA as a group is beneficial.  He also concluded that when all 22 available cholesterol lowering intervention trials were analysed the claimed relationship between cholesterol and coronary heart disease could not be sustained.  Med. Post Nov. 10/98

 

ABOUT WHEAT
An article by Luigi Greco on the Epidemiology of Celiac (wheat protein intolerance) disease from the proceedings of the 7th International Symposium on Celiac Disease, September 5-7, 1996, Tampere, Finland states that man was not originally a gluten eater.  The vast majority of mankind never had any contact with gluten-containing cereals for hundreds of thousands of years.  Farming only developed about 10,000 years ago and was based on rice in Asia, sorghum and millet in Africa and corn in America, all considered non-gluten cereals.  South Turkey shows the first indication of cultivation of wild wheat and barley.  These early grains were very different from the modern day equivalent.  It took several thousand years for the spread of wheat, barley, rye and oats throughout Europe.  Not until 168 BC did the Romans adopt this food.  Only at the end of the 16th century did wheat pasta become common in Italy.  The majority of individuals do not manifest typical symptoms of wheat intolerance.  From the nutritional point of view gluten is not a good protein, but because of its financial importance it is the primary reason for grain selection.

 

MORE ON WHEAT
Changing Features of Celiac Disease–International Symposium on Celiac Disease in Tampere, Finland – July ’98
Commentary:
In 1890 Samuel Gee described celiac disease as a rare childhood disease.  In the 1950’s intestinal lining in association with loose stool, failure to thrive and abdominal distension were accepted diagnostic criteria.  The 90’s have added blood tests of anti gliadin antibody and anti-endomysium antibody de-emphasizing intestinal symptoms for proper diagnosis.  The problem is that celiac disease, or grain protein intolerance, causes many more symptoms or problems than the accepted view of digestive malabsorption symptoms.  The most accurate test of wheat protein tolerance (found in most grains except rice, sorghum, corn and millet) is avoidance and then re-introductory challenge.  This is the most accurate test for all forms of suspected allergy/intolerance.  All tests except avoidance/challenge have inherent problems of accuracy.  In fact most food intolerance reactions create similar damage to the intestinal tract.  This inflammatory damage creates loss of villi, holes in the gut, alters our absorption, reduces digestive enzyme capacity, impairs detoxifying enzymes and damages our immune system.  This physiological chain of events sets the stage for all types of acute and chronic disease.


The following is a list of complications associated with gluten intolerance: autoimmune diseases, cancer, thyroid disease, diabetes, skin disease (hives, psoriasis, eczema, dermatitis herpetiformis, acne, vitiligo, etc., hair loss, epilepsy, hormonal problems, joint and muscle pain, personality/mood disorders, multiple sclerosis, liver disease, arthritis, pancreatic disease, gastrointestinal diseases, osteoporosis, bruising and bleeding disorders, tooth enamel damage, infertility, learning disabilities, hyperactive disorder, environmental illness – in summation the great masquerader.

 

DIET AND CANCER
The Health and Lifestyle Survey conducted by researchers at the University of Cambridge in the United Kingdom studied 3,600 Britons over seven years.  Results of the study showed there was no correlation between meat consumption and cancer.  Consumption of fresh fruits and vegetables had a protective effect against cancer.  British Medical Journal, October 18, 1997, Dynamic Chiropractic, December 1, 1997.  (Taken from Health Equations, Fall 1998)

 

COMMENT:
Animal protein is our best source of protein, it is at least 50% better utilized than vegetable protein.  Although legumes (peas, beans, lentils) and grain can be a good source of protein, they are primarily carbohydrate and to get the amount of protein that’s necessary it’s easy to get too much carbohydrate.  Excessive carbohydrate can lead to excessive oxidative stress through the action of insulin on DNA and the effect of protein glycation.  Excessive oxidative stress is responsible for most degenerative problems including abnormal cell development.  It is the fruits and in particular the vegetables that are responsible for protection against cancer due to their richness in anti oxidants.  Animal protein, preferably grass fed free range or wild is best for optimal cell function and health.

 

DID YOU KNOW THAT …..
The Word Chiropractic

  1. is derived from Greek and means “Treatment by Hand”

  2. number of chiropractors in Canada: 4,500 in North America: 60,000 +

  3. everyday 120,000 Canadians receive treatment from Doctors of Chiropractic

  4. after high school, chiropractors study a minimum of 7 hears to obtain their D.C.

there are two chiropractic educational institutions in Canada: in Toronto, Ontario, The Canadian Memorial Chiropractic College and in Trois-Rivieres, Quebec, The University Du Quebec Da Trois-Rivieres (UQTR)
From The Backpage Vo. 1

LOW BACK PAIN – NEW GUIDELINES

  1. 85% of people experience back pain

  2. direct and indirect costs at $60 billion per year in USA

  3. between the age of 30 and 50 years is the most expensive health care problem

  4. traditional management of lower back pain has been disastrous

New British guidelines are the same as recently recommended by the USA agency for health care policy and research and are as follows:

  1. avoid routine use of x-rays

  2. avoid bed rest and referral to medical specialists for most patients, stay active, use analgesics and refer for spinal manipulation

  3. Back Exercises – twenty-eight studies demonstrate that “on the evidence available at present it is doubtful that specific back exercises produce significant improvement in acute low back pain”

  4. Ice, heat, electrotherapy, massage, ultrasound to not appear to have any effect on the outcome of lower back pain.  The same applies for TENS – not effect

  5. Bed rest, steroids and traction yield no good outcome

These above treatments are of no value for lower back pain or sciatica.
According to “The Chiropractic Report”, Jan. ’97 there are thirty-eight studies of manipulation for low back pain, which demonstrates pain relief, improved activity and patient satisfaction.

 

WHAT’S THAT NOISE?
Spinal adjustment noise is a harmless release of pressure.
Chiropractors don’t actually “crack” bones during a treatment.  That expression can frighten someone who has never had a spinal adjustment.
Chiropractic treatment focuses on adjusting joints that are not moving properly.  This usually involves applying a light, quick pressure to a joint in the spine (or hand, foot, etc.)   From this comes the sound and sensation of an audible release—called cavitation—much like what you feel and hear when you pull on a finger.


The “popping” noise comes from the joint itself, not the bones.  It is caused by the sudden separation of the joint surfaces, followed by a release of gas pressure, largely carbon dioxide, in the joint fluid.
That’s rather like what happens when you open a bottle of pop.  Carbon dioxide gas is released and you hear a fizzing sound.   “Back Page” Vol. 1

 

HEADACHE – MIGRAINE
Two new studies supporting the effectiveness of chiropractic manipulation for cervicogenic headache and migraine (this means headache due to poor neck mechanics which is involved in most headaches) were reported at the recent International Conference on Spinal Manipulation.  The Chiropractic Report Jan. 97

 

BACK PAIN & GLUTEN
Dr. Joseph A. Murray, M.D. from the Univ. of Iowa Celiac Clinic.  “I have seen leg pain as the initial presentation of celiac disease, which cleared up with the gluten-free diet.”  Pg. 19 “Sully’s Living Without”

 

BIRTHDAY CAKE
Easy to make, delicious and free of problem foods.
1 ¾ cups white rice flour
3 tbsp. cocoa
1 tsp. baking powder
1 tsp. baking soda
½ tsp salt
½ cup white sugar or 1/3-cup honey
¼ cup olive oil
1 tbsp. lemon juice
1 tsp. vanilla
1 container baby junior apricots 7.5 oz. (about 1 cup), or applesauce
¾ cup to 1cup warm water
Mix and bake at 350o for approximately 30 minutes

RICE MILK
All the substitute milks are of little nutrient value except perhaps almond milk.  The problem with commercial rice milk is that malt is used in the process.  Therefore it’s best to avoid commercial rice milk and make your own daily.
1 part white rice four to 4 parts water – cook as you would cream of wheat, add cooked rice like pablum to blender with water to give milk-like consistency.  Add fruit, olive oil, salt, pure vanilla for desired flavor and texture.


ENJOY FOR PENNIES A GLASS!!!!!!

 

BEEF & POULTRY SOURCES
Grass Fed Beef:
Jerry Coburn          433-4885
Ernest Gorham       763-2825
Free Range Poultry:
Julie Drummond    832-4855
Marjorie Goddard  433-2544

 

YOUR HEALTH is
published by the Rothesay
Chiropractic Centre as an
Educational service
2A Hampton Rd.
Rothesay, N.B.  E2E 5K9
Phone (506) 847-7263
Fax (506) 847-0355
E-mail forgied@nb.sympatico.ca

 

 

 

 

 

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