Your Health Vol 1 No. 3

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!

 

TABLE OF CONTENTS

Body Chemistry

Bone Health

Sunny days of summer

Bits and Bytes

Stiff neck

Fat for Endurance

More on Back Pain

Knee Pain and Pelvic Joint

What’s Cooking

Food Sources

 

BODY CHEMISTRY

It’s complex and yet simple: particles join together to make atoms, atoms join together to make molecules, molecules join together to make cells, cells join together to make tissue, tissue joins together to make organs and that’s biology.  The particles are electrons, protons and neutrons which are made of even smaller particles again.  One atom differs from another by how these particles are arranged as does all biology from microbes to man.

One of the basic organizing principles in biology is that if there is congestion of biological material it creates a suitable environment for infection or growth of microorganisms.

 

Congestion means there is an excessive number of particles in one area impeding the circulation.  This means nutrient particles are not being carried to the organs etc. to sustain them and waste particles are not being removed.  This is easily determined by directly measuring the resistivity of the urine and saliva and indirectly the blood.  (The blood is a computer-predicted value.)

 

If the blood resistivity is below 190 ohms of resistance it means the circulation is sluggish, that there is a probable increase in oxidative stress, possible microbial growth and subsequent increased risk for the cardiovascular system.   If the saliva resistivity is less than 180 ohms, the lymph is congested with an increased tendency to infection , as well as intestinal and liver congestion.  If the urinary resistivity is less than 30 ohms and after more than 500 analyses I haven’t yet seen it – of course it would have a similar impact.  However, generally a urinary resistivity in excess of 45 ohms is revealed implying inadequate removal of waste by the kidney, which further aggravates congestion in the tissue.

At present there is no other way to obtain such objective data of how human cell (biological) chemistry is functioning.  It confirms whether the choices you are making about what you breathe, eat or contact are appropriate for your individual metabolism or not.  Subsequently, such an evaluation of the cellular electronics of acidity, oxidative stress, and resistivity provides a fool proof guide to maintaining and promoting optimal health.

 

BONE HEALTH

Health Equations: Spring ‘99

Bone density was measured in the low back and neck of the hipbone in 258 post-menopausal Taiwanese Buddhist nuns and female religious followers of Buddhism.  There was a positive link between protein intake and low back spine density.  Other nutrients including calcium did not correlate significantly with bone mineral density.

Compared with short-term vegetarians long-term vegetarians were at a greater risk of low back spinal fracture and having thinning of the bone of the neck of the hip.  These results suggest that inadequate protein may promote osteoporosis and that long-term female vegetarians may be at increased risk of bone loss.  (Chiu JF, et al)  Long Term Vegetarian Diet and Bone Mineral Density in Post-Menopausal Taiwanese Women.

Calcif Tissue Institute 1997;60:245-249

 

Comment:

 

Recall that bone health is dependent on an adequate supply of minerals, it’s absorption and utilization preferably from 3-4 cups of vegetables  (organic if possible, go by taste the sweeter the vegetable the more the minerals) per meal three times per day.   These minerals have to be deposited on a protein skeleton or matrix.  If there is inadequate protein, bone health will deteriorate, i.e. osteoporosis.  One way of evaluating your protein status is by checking your percentage body fat.  If your percentage body fat is greater than acceptable for your age and height then you are not eating enough protein and you are eating too much carbohydrate (starches and sugars).  Generally people require at least one palm serving, approximately 3.5 oz., of animal protein per meal.  Percentage body fat for females over thirty years is 20-27%; under thirty is 17-24%; males over thirty 17-23%; under thirty 14-20%, athletes less.

 

SUNNY DAYS OF SUMMER

Recently, in Science News V.153, June 6 ’98, two lengthy articles discussed “The Scientific Flap Over Sunscreens and Skin Cancer”.  One article reviewed studies and the other was somewhat technical attempting to understand the chemistry of sunscreen.  The following is a synopsis of these articles with commentary.

 

Both articles begin by noting that the rise in sunscreen use parallels the rise in skin cancer.  M. Berwick of Memorial Sloan Kettering Cancer Institute concluded that it is not known whether sunscreens prevent skin cancer.

Berwick first looked at squamous cell cancer that appears on the head, neck and arms and is generally not lethal.  Two studies demonstrated protection for this type of cancer and two showed no protection.  Studies on another non-lethal cancer, basal cell carcinoma – the most common form of skin cancer, also appearing on the head, neck and arms showed that people who used sunscreen were more likely to develop this cancer than those who did not.

 

Again, of ten studies on melanoma, a potentially lethal form of skin cancer, five studies demonstrated that people who used sunscreen were more likely than non-users to develop melanoma, three studies showed no association and two studies seemed to demonstrate protection.  The view of such inconclusive studies is that most of the studies were done in the 70’s and 80’s when sunscreens weren’t effective and that studies on effective sunscreens are yet to be done.

 

Concern over the safety of such sunscreens suggests several ways that they may increase cancer.  One is that people who use sunscreen stay in the sun longer and two although sunscreen blocks UVB they don’t stop UVA which can damage DNA in the skin.

 

If sunscreens aren’t effective, people who are at a high risk are especially vulnerable.  People who burn easily rely most on sunscreen.  A study showed that fair hair and complexion individuals developed melanoma six times more than dark hair and skin.  Also those with numerous skin moles increase the risk six fold.

 

So what to do?  The researchers suggest cover up and yes, use sunscreen when sun exposure is unavoidable.

However, the use of sunscreen is highly questionable as the following data on the chemistry of sunscreen will demonstrate.

Sunscreen affects or absorbs light energy and then must release it.  Upon releasing or deflecting light energy, damaging UV radiation is delivered to sensitive cells.  Thereby sunscreen may have a hand in promoting skin damage.

 

Once known as tanning rays, UVA which accounts for most of the light that reaches the earth, penetrates deep into the base of the skin.  UVB which is a shorter wavelength doesn’t penetrate as deeply but is more damaging and is known as the burning rays.  Tanning booths, for example, emit mostly UVA.

Recent attention has revealed UVA to both burn and tan and that both UVA and UVB initiate skin cancer – UVB by damaging DNA and UVA by immune suppression.

 

Ingredients in sunscreen either absorb or scatter light to prevent UV from reaching the skin.  For example, PABA fell out of use because it stained clothes and caused allergic reactions.  Avobenzone known as Parsol 1789 is a UVA absorber.  White paste on noses contain zinc oxide and titanium dioxide to scatter both forms of UV.

 

Although ingredients may absorb or scatter light, the light is re-emitted and some of it onto the skin.  In the 1980’s lab research showed that PABA increases a DNA defect and that Padirnate R, a derivative of PABA oxidixes DNA and produces free radicals that break DNA strands.  Titanium dioxide and zinc oxide create similar strand breaks.  Some experiments have shown that sunscreen protected skin seems to suffer less DNA damage.  But DNA damage isn’t the only contribution to skin damage. Immune suppression by the sun is real and little is known about this.

 

One researcher notes the ability of free radicals, produced by sunscreen’s active ingredients, to damage DNA and subsequently hestitates to recommend one sunscreen over another.  It is also noted that although sunscreen forms oxygen radicals it also traps them decreasing their harmful effects.

 

To conclude whether sunscreens are good or not, the researchers suggest that more research is necessary.

 

Comment:

 

Consider that anything that is good at one dose can be toxic at another dose.  UV in large amounts is harmful, however, in trace amounts as in natural sunlight is beneficial.  Perhaps this is why our skin burns when we have excessive exposure to the sun.  It is a defensive action by the body telling us we are overloading on UV, too much too fast.  Repeated exposure at small doses allows us to tan which offers us protection and allows us to enjoy the benefits of the sun.  These benefits include the following:  UV activates vitamin D synthesis which helps absorption of calcium and other minerals; lowers blood pressure; increases cardiac efficiency; stimulates the thyroid gland; is anti-microbial; increases hormone levels – in essence UV is an essential nutrient.

 

Further confusion regarding skin cancer and sun exposure is demonstrated by studies which show that:  those who sun bathe regularly have a lower risk, skin cancer is higher in office workers versus outside workers and that skin cancer occurs more frequently on unexposed skin surface.  Another study correlated percentage of polyunsaturated fatty acid (PUFA) in cell membranes of the skin.  That is, the higher the PUFA in the diet (vegetable oil, corn, sunflower, safflower, etc.) the greater the incidence of skin cancer.  This is thought to be due to the fact that PUFA’s are easily oxidized by the UV light and create free radicals which can damage the interior of the cell including the nucleus and DNA.  Interestingly, studies now demonstrate a protective effect for the skin from burning and skin cancer by the use of anti-oxidants – i.e. C, E, A, beta carotene, etc.

     

So, what to do!  As the science news articles conclude …. Cover up, do not expose yourself during the hot part of the day (10:00 a.m. to 4:00 p.m.), wear peaked caps, and I would suggest think twice about using sun screen.  Oh yes, use a multiple antioxidant supplement and Vitamin C regularly, decrease your consumption of Omega 6 PUFA’s and eat lots of vegetables.  Keep your oxidant stress within an optimal range.

 

References:

Science News, Melanoma Madness, V.153, No. 23, June 6’98, P.360

Liberman J.,  Light, Bear & Co. Inc. 1991

Walter Setd, Association of Skin Cancer with Sunbeds and Sunlamps, American Journal of Epidemiology 1990 131 (2);232-243

Medical tribune “Sunscreen Lacking UVA Can Pose Melanoma Risk Sept. 6, 1990:4

DD and FI, “Free Radicals in Cutaneous Biology,”

Journal of Investigative Dermatology, 1994; 102:671-675

BITS AND BYTES: Science News/98 Dec 19 & 26

·        Rather than slowing down, the universe appears to be expanding at an ever-increasing rate.

·        Immigrants and their children tend to become more susceptible to mental and physical ailments with greater exposure to the United States culture.

 

Comment:

 

Our culture is our environment, what we eat, breathe and contact and our response to it modified by the great magnifier – stress.  All are important but most important is food.  Wrong food equals garbage in garbage out dependent on genetic and acquired tendencies.

·        An ancient infection may have been the origin of the sophisticated immune system in all vertebrates.

·        Bacteria that thrive on aluminum were found in hot springs.

 

Comment:

 

All biology including man is made of the same elements (periodic table) as all other biology including microbes like bacteria.  We live or should live in co-operation with these microbes not antagonism.  Antibiotics destroy bacteria.

Our human cells are made of bacteria, i.e., mitochondria, cilia and intestinal microflora that together in part are responsible for our energy production, waster removal and immunity.  We must re-think the use of antibiotics which damage these microbes.  Understand why infections occur and correct the chemistry that stimulates their growth.  For example, no wetlands – no ducks !  Microbes need a home, i.e. food – wrong food for a human due to poor metabolism creates waste and congestion suitable for microbes and possible infection.

 

STIFF NECK MAY CAUSE A STIFF HIP

Neck manipulation (adjustment) may affect the ability of the hip to move properly.  At the Macquince University Centre for chiropractic outpatient clinic the range of motion before and after treatment was measured for the hip.  Three groups of subjects were treated:  neck manipulation, sacroiliac manipulation and sham placebo.  The two manipulation treatments resulted in increased mobility of the hip, and the neck manipulation was more effective. The results suggest a link between the neck and the lower extremity.   Ref. Journal of Manipulation and Physiological Therapeutics Jan. ’99

 

Comment:

 

It’s interesting to see a study published which chiropractors see in their office daily.  Everything is connected.  This is what separates what a Chiropractor does from other forms of intervention.  To have successful correction of aches and pain all areas of mechanical dysfunction must be determined and corrected.  So if the neck isn’t moving properly, it must be corrected because it may contribute to a problem elsewhere, even, as it appears in the hip.

 

FAT FOR ENDURANCE NOT CARBS

Before strenuous exercise athletes often load their diet with carbohydrates to build surgary reserves for energy.  A new study finds that fat may be better.

Nine female soccer players consumed an extra 450 calories of fat per day for one week.  They were able to run 1.5km further than when they had eaten their usual fare.  The women experienced no endurance advantage by eating an extra 450 calories of carbohydrates (bread, pasta, grain) reports Peter J. Horvath, a nutritionist at the Sute University of New York at
Buffalo.

After one week on a normal, high fat or high carbohydrate diet each woman underwent a ninety minute treadmill test to simulate professional soccer play.  The last few minutes called on each athlete to spurt at peak intensity.  Horvath points out that women following the high fat diet were able to run the extra distance at the highest intensity called for, a pace of about 14km./hr. – Sci News May 1’99

 

Comment:

 

Muscles are composed of both slow and fast twitch fibers, each has different chemical needs.  About 90% of muscle is slow twitch or aerobic (oxygen requiring) which sustains endurance activity.  Whereas about 10% of our muscle is fast twitch (for short quick bursts of activity, or anaerobic (not oxygen requiring).  In endurance activity we need good conditioning of our aerobic muscles which require fat for their fuel.  Aerobic fitness is the basis of all activity.  Carbohydrate loading does not support our endurance muscles – fat does.  That is the probable reason why these athletes performed so much better. People consume far too many carbohydrates which supports anaerobic chemistry and this results in poor endurance or poor muscle fitness and is more subject to strain and pain.  This in conjunction with poor mechanical motion of the low back joints is the cause of most low back pain, i.e. mechanical back pain which accounts for 95-97% of all back pain.  The low back muscles are postural, aerobic fat loving muscles.  To keep these muscles fit proper low back joint motion needs to be present.

Also, chemistry has to be functioning adequately.  For most this means reducing carbohydrate intake and increasing fat intake along with endurance activity which has to be undertaken on a daily basis.  Fat quality is important;  “The best fat is the fat found in food itself primarily from organic vegetables, grass fed beef, wild animal fat and free range organic poultry.  The only vegetable oil that appears to be worthwhile is certified organic extra virgin olive oil  – avoid all other types of fats, often clarified butter is well tolerated.  For further details refer to Winter ’99 Your Health Newsletter “We Need Fat”.

 

MORE ON BACK PAIN & ENDURANCE

“The task of daily living is not compromised by insufficient strength but rather insufficient endurance, “says Stuart McGill, Ph.D. in a paper titled “Stability:  from biomechanical concept to chiropractic practice.” Published in the Journal of the Canadian Chiropractic Association June ’99.

After an injury it has been demonstrated that the motor system loses its fitness, and abnormal relationships of muscle activity occur.  Endurance training is emerging to be far more important in stabilizing the spine than strength.  Strong abdominal muscles do not provide the preventive or therapeutic benefit that was thought.  Sit ups, with knees bent or even abdominal crunches have not demonstrated any real benefit for the low back.  Further, pelvic tilts may actually make the low back worse.  There is little support for low back flexibility to improve back health and reduce the risk of future back trouble.  Research is demonstrating that endurance has a much greater preventive value than strength.  In fact, emphasis on endurance should precede specific strengthening exercise in a gradual exercise program.  Increasing evidence supports endurance exercise in both reducing the incidence of low back injury and as treatment.  This would include such daily activities as walking, cycling, swimming or repetitive low demand exercise to specific muscles.  Co-operative muscle activity is a necessary prerequisite to obtain the desired endurance.  That co-operative muscle activity is dependent on proper joint mechanical motion as is proper joint motion dependent on co-operative muscle activity.  The leading muscle in the low back area is the quadratus lumborum.

The specific exercise for this muscle is the side posture sit up. When this muscle does not lead due to poor endurance or joint instability, then clicks and grinds can be felt or heard in the low back.  This contributes further to joint strain, and on/off discomfort/pain, eventually resulting in outright pain associated with simple tasks such as bending over to brush teeth, wash dishes, pick up a pencil or getting out of bed in the  morning or simply out of a chair.  To correct this difficulty not only must the strained joints undergo spinal manipulative therapy but also the muscular strain and imbalance must be corrected.  Also the individual’s cellular chemistry often has to be altered and improved to support endurance muscle activity.  This may involve altering fat, protein, carbohydrates,  minerals, ingestion, digestion and specific food selection.

 

KNEE PAIN AND THE PELVIC JOINTS

Effects of Sacroiliac Joint Manipulation on Quadriceps Inhibition in Patients with Anterior Knee Pain:  A Randomized Control Trial, E. Suter, Ph.D., G. McMorland, D.C., W. Herzog, Ph.D. and R. Bray, M.D., University of Calgary, Canada.

 

Chiropractors have long observed that anterior knee pain is associated with sacroiliac dysfunction.  (i.e. the low back may or may not be painful).  The present study demonstrated that manipulation of these pelvic joints corrects the knee pain.

 

Twenty-eight subjects were studied.  Five had had knee surgery and seventeen had received other treatments such as strengthening exercise or electrotherapy without success. They were randomly assigned to one of two groups – fourteen to a control group which only received a lower back functional assessment and fourteen to a treatment group receiving spinal manipulation to the sacroiliac joints.  All patients had sacroiliac joint dysfunction (pelvic joints not moving properly).  In the treatment group the knee pain resolved, in the control group there was no significant change.  This research was funded by the University of Calgary, the Canadian Chiropractic Association, the College of Chiropractors of Alberta and the Canadian Memorial Chiropractic College.

 

WHAT’S COOKING:

French Fries

 

Cut potatoes into french fries and place in shallow roasting pan.  Add 3-4 tbsp. of olive oil or rendered organic free-range chicken or grass fed beef fat, stir to cover each french fry with oil.  Place in oven on highest rack and broil.  Check and turn every 5 minutes until crisp and golden.  Takes about 15-20 mins.

 

Note: Read labels, one popular brand of frozen french fries contains partially hydrogenated canola oil, dextrose and sodium phosphate.  The fat distribution reads total fat 5g, polyunsaturates 0.3g, monounsaturates 2.6g, saturates 1.0g and cholesterol 0mg.  If you add the sum of the different fatty acids, i.e. Polyunsaturates, monounsaturates and saturates, it totals 3.9g Subtract this from total fat and it yields 1.1gm which is trans fatty acids.  The formula for determining trans fat is:

polyunsaturates             .3gm

monounsaturates                       2.6gm

saturates                                               1.0gm

cholesterol                                0gm

total                                          3.9gms

Subtract 3.9 gms from total fat i.e. 5.0 gms – 3.9 gms = 1.1 gms

Trans fat

 

Trans fatty acids are free radicals and behave like pac man in a donut shop increasing oxidative stress which increases wear and tear on your cells.  They also promote inflammatory hormones.  Dextrose is usually made from corn, a sugar, and many of us can’t metabolize corn properly which again would increase oxidative stress.  Sodium phosphate is used as an emulsifying, gelling, stabilizing and or thickening agent and has been reputed to cause skin and mucus membrane irritation.  Cholesterol 0mg., is really a non-issue.  Plant foods don’t contain cholesterol – this is simply hype.  Besides we need cholesterol and it is only damaged or oxidized cholesterol that’s harmful just as damaged or oxidized fats such as trans fat.

 

BEEF & POULTRY SOURCES

Grass Fed Beef:

Jerry Coburn                433-4885

Al Geddry        organic 488-3095

Ernest Gorham             763-2825

Kevin/Beth Fullerton     763-2567

Organic Beef:

Clark Phillips                433-3935

Free Range Poultry:

Julie Drummond                        832-4855

Marjorie Goddard        433-2544

Organic Strawberries:

Edith McGrath              833-2240

OrganicVegetables:

MarcSilvi Villeneuve    277-1987

Clark Phillips                433-3935

Also located at the Kingston Market, Kingston Peninsula  on Saturday a.m.

“TRUE FOOD ORGANICS”

Certified Organic                      459-4333

David Cozac/Debbie Russell

Vegetable Store –

207 Charlotte Street, Fredericton

 

 

 

 

 

 

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