Your Health Vol 1 No. 4

April 15, 2007

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

 

CONTENTS:

Biological Rancidification

What is Organic?

Grains–What you Need to Know

Edible Food Coatings

Why Grass Fed Beef?

For Your Information

Research

Cow’s Milk, Diabetes Connection

Did You Know That

Rice Bread in a Bread Machine

Raisin Rice Bread

Overnight Cooking for Breakfast

Sources

 

BIOLOGICAL RANCIDIFICATION

Anything which is good at one dose or form can be harmful at another dose or form.  Vitamins, minerals, herbs, homeopathics and yes even oxygen which is essential to life can be potentially harmful.  Oxygen is the driving force of biological processes.  We use it to burn protein, fat and carbohydrate to form energy for cell function, immunity, muscles, nerves, digestion, reproduction, etc.

 

Management of (02)  oxygen is essential because in certain forms (02) can be harmful to our system.  Those certain forms, reactive oxygen species, are used by our immune system to get rid of foreign material that could be damaged or dead cells, food particles that passed through a damaged digestive tract, microbes, drugs, medication, pollution, radiation, etc.  This is the basic chemistry of inflammation.  For example, when (02) combines with iron the iron rusts, i.e. iron oxide.  Our body in effect rusts when excessive (02) products (superoxide, hydrogen peroxide, lipid peroxides, hydroxyl radical and singlet oxygen) because of an immune response are produced.

 

The (02) products can combine with fats, proteins, enzymes and genetic material similar to the way (02) can cause butter to go rancid.

 

This biological rancidification or oxidative stress is counteracted by our antioxidant defense system.  Some of the antioxidants are produced by our own system such as superoxide dismutase, catalase, and peroxidase.  Other antioxidants are provided by the food we eat.

Because biological rancidification or oxidative stress is directly correlated with pathology and aging it is worthwhile to have it evaluated from time to time.  This can be done electronically.

 

Our office uses an instrument called BTA-2000.  It is common to find most people, when first evaluated to be under considerable oxidative stress.  This insight then provides motivation to correct the chemistry and decrease biological aging.

 

WHAT IS ORGANIC?

Organic farming is a lot more than eliminating pesticides, herbicides, fungicides, chemical fertilizers, antibiotics, growth hormones, genetically modified organisms, sewer sludge and irradiation from today’s modern farming practices.

 

Organic farming is a holistic farm production system whose goal is first and foremost to optimize the health of the soil.  From this healthy soil will grow healthy nutritious plants from which people and livestock will get healthy food. This was the agriculture of our forefathers and it dates back thousands of years.

 

Organic farmers use a variety of ways to ensure healthy soils.  These techniques include crop rotations to break past and disease cycles, cover crops to prevent winter erosion of soil nutrients and composted organic residues and play down crops to feed soil microorganisms.  In fact all these techniques are aimed at establishing and maintaining ideal conditions for these small organisms.

Each handful of soil contains billions of these microorganisms.  They are alive and like you and I they need air, water, food and moderate temperature to thrive.  These little organisms produce materials that plants need in order to grow and resist disease and insects.  If these soil organisms are unhealthy, the plant will be unhealthy and will be a [poor provider or nutrients for ourselves and our livestock.  Most likely these unhealthy plants will become diseased and attached by insects.  This is nature’s way of eliminating the weak.

 

In addition, organic farmers are committed to the ethical treatment of animals by ensuring their environment promotes low stress, good health and disease prevention.  Organic farmers are also committed to ensuring their practices are environmentally friendly.

 

Today the only guarantee that products are organic is to know that it is certified organic.  This means that the farmer or processor has:- produced the item according to a set of standards – undergone an evaluation by a committee of peers for compliance to the standard and passed a yearly inspection by a trained professional inspector.

Recently organic stakeholders under the Canadian Organic Advisory Board, (http://www.coab.ca)

developed a set of organic standards which have been published by the Canadian General Standards Board.

(http://www.pwgsc.gc.ca/cgsb).

 

By early 2000, anyone using signs or labels with words such as organically grown or organically raised or organically produced and the like, will have to follow the standard and be certified.  If certified, producers may use Canada Organic – Biologique Canada TM on their product.

 

Organic farmers in New Brunswick may be certified by either OCIA NB (Organic Crop Improvement Assoc.) or MCOG (Maritime Certified Organic Growers).  If the product has either logo, then you can rest assured that it is certified organic.  If you do not see a logo, then you may not be getting what you are paying for.

 

Of course,  if the farm is not certified and you know the farmer and how the food is produced, then that relationship and understanding may serve you as well as any  logo or certification.

Al Geddry

Certified OCIA NB and MCOG

 

GRAINS – WHAT YOU NEED TO KNOW

The following, Part I, of a three part series on “Grains, What You Need to Know” has been paraphrased in part from a review paper “Cereal Grains; Humanity’s double-edged Sword” by Loren Cordain, Ph.D., Department of Exercise and Sport Science, Colorado State University, Fort Collins, Colorado, U.S.A.  As a review paper it contains three hundred and forty-two references from the scientific literature and is presented in the book, “Evolutionary Aspects of Nutrition & Health: by AP Simopoulos, Vol. 84, 1999 published by S. Karger in Basel, Switzerland.

 

PART I

Plants can’t run from a predator.  They protect themselves by producing natural pesticides.

 

Phenyl isothiocyanate is one

such chemical which originally was 1-3% of soy.  Through plant breeding techniques it has increased 3-5 fold or greater.  Not only is this chemical toxic to plant predation by insects, animals and microbes but also to humans.  This chemical overwhelms our detoxification ability and causes us harm.  That’s just the tip of the iceberg.  There are many other anti-nutrients found in seeds: nuts, legumes and grain to which the human species has not had time to genetically adapt.  Recall that anything you eat, breathe or contact which you can’t properly metabolize creates waste, congestion and deposition in tissue leading to increased oxidative stress (wear and tear), associated inflammation accelerated aging and sensation of not feeling well.

 

Humankind’s movement from its species specific diet (genetically adapted food) to its modern diet (over the last 10,000 years) has resulted in much of today’s degenerative disease.ref.Eaton & Connor, American Journal of Med.1988,-739-749.

 

At least 500-1,000 up to 7,000 generations are required for a species to adapt to environmental change.  In the case of human kind our genetic hunter-gatherer diet of wild animal meat, vegetables and fruit has not appreciably changed.   With the advent of the agricultural revolution of the past 10,000 years, cereal, dairy and legumes have been introduced.

 

This has resulted in increased infant mortality, shortened lifespan, decreased quality of life due to increased sickness, increased infectious disease, increased iron deficiency anaemia, increased bone mineral disorders, increased tooth enamel defects, and dental cavities as well as, decreased stature.  Of course, all of these problems and more are interrelated.  This in part is due to decreased intake of vitamin A, beta carotene, C, B12, and vitamin D antagonism due in part to lack of these nutrients in grain, poor quality grain protein and the presence of such anti-nutrients as phytates enzyme inhibitors, lectins, fatty acid disruption, alkylresorcinols and inappropriate protein from dairy grain and legumes.

 

Humans have not had time to adapt to dairy protein.  And vegetable protein found in grains and legumes is not easily digested.  Vegetable protein has a globular type of arrangement (like a ball of yarn) in an envelope of cellulose.  Humans do not have the enzyme to break apart cellulose and it is very difficult to get the protein splitting enzymes into the ball of yarn.  Thereby, one is left with inadequately digested protein.  Which irritates the microbial gut population and the gut wall.  This compromises our immune

system and gut hormones leading to congestion of our system.  Animal protein, however, has been genetically adapted, has at least two times the quantity of protein per unit as vegetable protein, is a complete protein (not missing essential amino acids as in vegetable protein) and is in the shape of a chain.  This chain shape (linear protein) enables digestive enzymes to easily break apart the amino acids for utilization.  Humans are genetically adapted to animal protein, that is wild or grass fed not grain fed with antibiotics and inappropriate food such as blood meal, feather meal or recycled animal waste as in commercial meats.

 

Obviously, one should avoid commercial meats.  Also, the amount of free range, grass fed animal protein one should be consuming according to our genetic adaptation is much greater than the .6 to .75 grams/kg recommended.  It should be at least 1-1.25 grams/kg which for an 80 kilogram individual (approximately 175lbs.) at 25 grams per hamburger patty or equivalent is 3-5 patties per day.  Further are search has suggested it should be two times that amount.

 

EDIBLE FOOD COATINGS:

Our food science industry has always lamented the huge losses in fruit and vegetable due to spoilage.  This is due to the problem of distribution from source to the consumer thus the edible food coating to prevent oxidation or spoilage.

 

Initially, it seems like a good idea, to preserve the freshness without chemical preservatives.  That is until you know what is in the edible food coating.  One of the major industries backing edible food coating is a car wax manufacturer.  Edible car wax or food grade petroleum is just one ingredient.  The other edible food coatings are: cellulose ethers, starch, hydroxyproplylated starch, corn zein, wheat gluten, soy protein and milk protein.

 

Most fresh produce is up to two weeks in transit unless you buy local produce in season.  However, even local producers are using edible food coating.  You can tell because when you try to wash to fruit or veggie a waxy film is present.  It can’t be washed off.  It must be cut off, i.e. peeled.  Most fruits are coated including grapes, apples, pears, strawberries, plums, peaches and such veggies as turnip, peppers, tomatoes, and cucumbers.

 

In order to counteract this we have to demand certified organic veggies and fruit.  This type of produce is available but we have to request it from the produce manager.  That is, if we vote with out wallet we will get good food – is there a better investment?

 

WHY GRASS-FED BEEF?

Three reasons, first one should try to get certified organic grass-fed beef for the reasons outlined in the article, “What is Organic.” On page one.

 

Consider that beef is genetically adapted to grass.  Their digestive physiology cannot properly digest grain.  Grain causes fermentation, gas and altered microflora just as it does in other mammals like humans.  Grain will make the animal sick.

 

For example, it has recently been discovered that grain-fed beef encourages the growth of E. Coli  which can contaminate beef products.  Also, there is a leakage of grain protein through the gut wall, which can be deposited not only in the animals connective tissue such as muscles but also in the milk of the animal.

 

Third, the type of fat generated by a grass-fed animal is significantly different from that of a grain-fed animal.  Grain-fed animals produce excessive amount of saturated fats and Omega 6 fatty acids.  This contributes to an altered Omega 6-Omega 3 fatty acid ratio.  This altered essential fatty acid ratio changes cell membrane function, cholesterol transport and leads to pro-inflammatory chemicals increased clotting tendencies, altered platelet function, increased vasospam and altered immune response.

 

Humans are genetically adapted to grass-fed or wild animal protein and fat that is why?

 

FOR YOUR INFORMATION

Chiropractic management is far more cost effective than medical management for comparable groups of patients with back pain.  That conclusion by Canadian Health economists Manga & Angus (93,98) has recently been reinforced by a comprehensive study by U.S. health economists W. Johnson, Professor of Economics, School of Health Administration & Policy, Arizona State University and M. Baldwin Associate Professor, Department of Economics, East Carolina, University for the Zenith  National Insurance Company.

 

Johnson & Baldwin conclude that “substantial savings” may be possible from shifting the care of worker’s compensation back patients to chiropractors.  Ref: Chiropractic Business Spring 1999.

 

Comment:

 

Most back pain is due to mechanical strain of the muscles and joints, primarily the joints. The chiropractic success is due to correcting those poor mechanics with spinal manipulative therapy.  In most cases six to ten treatments sessions are adequate.  However, in some cases, it may take longer due to type and length of injury.  And in other cases spinal manipulative therapy will give relief but the pain comes back in an on/off manner.  This latter situation is more difficult to correct because the person’ s chemistry is the primary problem and although the mechanical strain is a factor it is secondary.  In this case excessive oxidative wear and tear inflammation) is occurring in the joint tissue and the chemical cause of the inflammation must be determined and removed.

 

RESEARCH-

Chiropractic effective for patients with chronic whiplash and objective signs.

 

A new study from the department of Orthopedic Surgery, University of Bristol, England concludes that for patients with objective signs “chiropractic is the only proven effective treatment in chronic cases (of whiplash injury)”.  Doctors referred ninety-three chronic pain patients (average disability – 12.7 months) for chiropractic management divided into one of three groups based on symptoms.

 

Group I – Fifty, neck pain and stiffness with referral to both shoulders, no neurological deficit

Group II – Thirty-two, as Group I but with neurological deficit, i.e. pins, needles, numbness, weakness

Group III – severe neck pain, no stiffness or neurological signs

 

Chiropractic treatment (spinal adjustment) averaged 19.3 treatments over 4.1 months, there was significant improvement in Group I and II but not Group III – the patients with no objective signs.

 

This study was published in the Journal of Orthopaedic Medicine 1999 22 (1): 22 – 25.  This article was paraphrased from “The Chiropractic Report”, Nov. ‘99.

 

Comment:

 

Chiropractors have been treating successfully neck whiplash injuries for the past one hundred years.  Although this study confirms chiropractic success with chronic whiplash, in my experience, acute whiplash is more easily

corrected if treatment begins immediately after the injury.  Generally only 4 –6 treatment sessions are necessary.  The point is the whiplash injury can involve both joint and muscle strain.  If this is not immediately corrected the soft tissue injury will heal with improper joint motion.  As a result numerous problems will result developing into a chronic problem requiring a significantly more difficult situation to resolve.  Also, low back pain associated with the neck, whiplash is one significantly over looked problem.  This low back pain if not detected and corrected (with spinal adjustment) will prolong and be a causative factor to unresponsive neck whiplash.

COWS MILK, DIABETES CONNECTION BOLSTERED

Science News June 26/99

Indirect studies based on dietary recall and animal experiments have linked diabetes to cows milk. However, a new study presented at the Annual Scientific Sessions of the American Diabetes Association,

has studied children from birth in diabetes-prone families.  The scientists find that infants getting formula that includes cow’s milk are more likely later to develop the immune reactions associated with Type 1 or juvenile on set diabetes.

 

The mechanism suggests that one of the cow’s milk proteins, bovine insulin, induces as immune response, that is, antibodies attack pancreas inlet cells that produce human insulin.  At two years of age about 11% of children getting cows milk formula developed antibodies associated with Type 1 diabetes and about 3% of controls (pre-digested milk formula) showed these antibodies.

 

However, due to the rich nutrient source of cow’s milk, caution is expressed in limiting cow’s milk in the child’s diet.

 

Notably, immunologist H.M. Dosch, at Toronto Sick Kids Hospital comments on research from Puerto Rico.  Fewer than 5% of mothers breast-feed children using formula from cow’s milk instead.  Type 1 diabetes in Puerto Rico is roughly ten times the rate seen in Cuba where breast feeding is nearly universal.

 

Dosch comments “we are the only species that drinks another species milk, it’s a weird thing.  We have not evolved to be exposed to bovine insulin protein.

 

Comment:

 

Not only is dairy protein implicated in type 1 or juvenile onset diabetes but also grain protein in a similar antibody mechanism.  It is important to note that the young person’s loss of insulin production often becomes evident in their teen years when they are diagnosed.  This implies that up until that time that they were producing insulin.  These people although genetically disposed to this problem may have simply lost insulin production due to exposure to dairy and grain protein from infancy throughout their childhood.  Perhaps if they had no been so exposed they may not have expressed their genetic weakness.

 

Other possible mechanisms for loss of insulin production include microbial damage to the pancreas by an enzyme called neuraminidase.  Remember infections are due to congestion of tissue due to foreign particle deposition predominantly due to a damaged digestive tract and leakiness due to an inability to metabolize what we eat, breathe and contact.  Principally the wrong food fragments leak through the gut wall and deposit in tissue preparing the right chemistry for microbial growth.

 

At any rate this microbial enzyme removes a protective molecule (sialic acid) from the insulin producing pancreas cells and it becomes exposed to dietary lectins which can then destroy the insulin producing cells.  Lectins are carbohydrate-binding proteins found especially seeds and tubers like cereals, beans and potatoes.

 

In adult onset diabetes these above mechanisms also play a role in making the body cells

unresponsive or insensitive to insulin.  The type II or adult onset diabetic produces insulin but his cells won’t respond to physiologic amounts of insulin.  Not only are immune, microbial and lectin mechanisms involved in type II or adult onset diabetes but also the inappropriate selection of refined and unrefined starches which induce insulin response to the sugar.

 

The excessive insulin is responsible for obesity, cravings, mood disturbances, memory difficulty, abnormal blood lipids, cardiovascular and malignancy tendencies.  Then instead of properly identifying the problem- consumption of grain and dairy protein both types of diabetes are administered and external source of insulin  which is the single greatest cause of blindness, peripheral vascular disorders and cardiovascular disease.

 

It is possible in both situations that by removing the offending proteins and lectins from your diet that one can remove the need for insulin in type II and reduce the need in type I and, in this case, if suspected soon enough prevent type I or juvenile onset diabetes.

 

DID YOU KNOW THAT……

Muscle Wasting and Grapefruit Juice

Rhabdomyolysis, is skeletal muscle wasting associated with severe muscle pain.  This occurs when a person is on cholesterol lowering medication and is consuming 1 glass of grapefruit juice daily, for 2 to 3 weeks.  The juice increases the blood levels of the medication 15-20 times.   This happens because grapefruit juice is high in a bioflavinoid called naringenin.  This inhibits a detoxifying enzyme cytochrome P450 3A4 (CYP3A4).

This enzyme is responsible for deactivating about 60% of prescribed drugs.  Therefore the enzyme can’t detoxify the drug.  The producer of cholesterol lowering medication asserts that there is no significant problem with grapefruit juice.  The researcher Dr. D. Gailey involved in revealing the effects of grapefruit juice states that he is an independent researcher, not funded by industry, whose job is to improve drug therapy.

 

Comment:

 

Elevated cholesterol is not due to a lack of cholesterol- lowering medication.  It is due to eating primarily too many carbohydrates or sugars.  Cholesterol is a minor cardiovascular risk factor.  The major cardiovascular risk factor is the presence of inflammation in susceptible individuals and associate deposition of degenerative proteins such as amyloid.  Measuring oxidative stress is an accurate method of determining the amount of inflammation.

 

Recipies

 

RICE BREAD IN A BREAD MACHINE

1 ¼ – 1 ½ cup water (less for dryer texture)

2 cups rice flour

¾ tbsp. potato starch

¾ tbsp. tapioca flour

1 ¾ tbsp. methylcellulose

¾ tsp. Celtic salt

½ envelope Knox gelatin

1 ½ tbsp. honey

1 ½ tbsp. olive oil

1 – 1 ½ tsp. yeast (Fleischmann’s quick-rise)

·         Dissolve gelatin in ¼ cup very hot water

·         Place in bread machine adding honey and remainder of water – mix

·         Add flour mixture

·         Add salt and oil around the edge

·         Place yeast in a crater in the top of the flour, away from salt, honey and water

**Choose the Quick Bread setting which has a five minutes mixing cycle.

Following the mixing cycle cancel setting and reset to Quick Bread setting to mix another five minutes.

Since this is not a gluten bread, assist the machine in the mixing process by taking a spatula and scraping dough off the sides onto mixing blade (very important) before the cooking begins stop and push the dough down evenly.

·         Let sit in the machine for 1 ½ hours (it will rise in cooking as well)

·         Remove container and cover

·         Let machine rotate empty for the Quick Bread setting

·         Replace container

·         Bake for fifty-five minutes

** in Charlescraft Bread Chef Machine

 

RAISIN RICE BREAD

We need protein at every meal and it appears that breakfast is the most difficult of all meals for people due to habit and time.  The habit of only carbohydrate at breakfast can lead to craving and an inability to think clearly.

Whereas protein does the opposite.  If getting that animal protein first in the morning is too difficult then a non-dairy non-soy protein drink called PMX is available from our office.  However, grass fed or wild animal protein is better.

 

Most find that leftovers from the dinner the night before or simply putting thawed or frozen meat in a 200o oven for overnight solves the problem of breakfast.  If you wish you can brown the meat at 350o for 15 to 30 minutes.  Don’t forget the veggies, it only takes a few minutes to saute or eat them raw.

 

BEEF  & POULTRY SOURCES:

 

Grass Fed Beef :

Jerry Coburn               433-4885

Al Geddry (organic)   488-3095

Ernest Gorham            763-2825

Kevin/Beth Fullerton 763-2567

Grass Fed Beef & Rabbit;

Zabina Sabinewieczovek

488-3263

Organic Beef:

Clark Phillips               433-3935

Free Range Poultry:

Julie Drummond         832-4855

Marjorie Goddard      433-2544

Organic Strawberries:

Edith McGrath            833-2240

Organic Vegetables:

Marc/Silvi 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

 

AURA WHOLE FOODS

A Full Service Organic Market

454-4240

199 Westmoreland Street, Fredericton

 

 

 

 

YOUR HEALTH

Is published by the Rothesay Chiropractic Centre as an educational service.

2A Hampton Rd.

Rothesay, N.B.

E2E 5K9

Tel.(506)847-7263

Fax.(506)847-0355

 

 

 

 

 

Please reload

2 Hampton Rd Rothesay, NB E2E 5K9

Look no further 
Get started today! 

(506) 847-7263

©2018, Forfitness & Athletics. Web Design by: Socialynx Creative