Your Health Vol 1 No. 6

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!

 

TABLE OF CONTENTS

Better Health

Grains

Fibre

Polyps

Kale

Diabetes Cause

Aboriginals & Diabetes

Blood Pressure

Diet & Heart

Saturated Fat

World Leading Back Pain

Cost of Lower Back Pain

Danish Guidelines

Potato Bread

Sources

 

 

“YOUR BETTER HEALTH“

The Saint John newspaper, The Evening Times Globe on September 20, 2000 featured a “Better Health” supplement.  This supplement highlighted the following “unfortunately it is not possible to prevent the changes which occur as a result of the aging process.” Such a message undermines the individual’s ability to take control of their health.   It is the failure to implement healthy aging both as individuals and as a society that is resulting in bankrupting health care costs.

 

Nothing can be done about chronological aging – it is just time.  However, biological aging as first conceived by D. Harman in 1952, The Aging Process – Proceeds of the National Academy of Science 1981 can be acted upon.  He proposed that excessive oxidative stress as a result of free radical production or exposure results in lipid peroxides or superoxides that can cause cell injury.  This accumulates over time and results in the aging process.

 

J. F. Fries from Aging, natural death and the compression of morbidity, New England Journal of Medicine states that much of the loss of function is related to loss of organ reserve which is associated with biological aging or oxidative stress.

 

Oxidative stress is the wear and tear phenomena which causes

butter to go rancid and a nail to rust.  The same thing happens to our cells.  Genetics predisposes us to certain types of wear and tear as a result of our environmental choices – what we breathe, eat and contact as modified by our activity level.  Our greatest exposure to that

environment is through the food we eat and this is the pivotal risk factor in determining the aging process or state of wellness/sickness.  It is a matter of choice and if you choose the wrong environment the aging process is accelerated.  It is not dependent on access to health services or expert intervention.

 

Oxidative stress should be measured one to two times per year to make certain that the correct choices are being made.

 

GRAINS – PART III

Another group of proteins, widespread in plants called lectins, binds the carbohydrate portion of molecules.  This is the primary anti-nutrient of food.  Lectins increase gut permeability damaging our immune system.  For example, the primary lectin of wheat, wheat germ agglutinin, (WGA) binds to gut cells, pancreas, muscles, bones, kidney, skin, nerves, reproductive cells, platelets and plasma proteins.  It is heat stable, as are the other grain anti-nutrients, and resists digestive breakdown.

 

Wheat germ agglutinin damages the intestinal mucosa, interferes with digestion and absorption, alters intestinal flora and compromises our gut and general immune system.  Kidney bean lectins, in rats, suppress insulin, alter hormonal balance and inhibit the reproduction of peptide growth factors including insulin-like growth factor, platelet derived growth factor, skin growth factor and nerve growth factor.

 

Research is accumulating more evidence of the role of lectins in auto-immune disease.  This is where the body’s own immune system (defence mechanism) attacks it’s own cells.  The lectin binds to the cell surface, a cell surface marker, called HLA (human leukocyte antigen) induces an increase in T cells and antibody production to recognize the irritant to try and remove it by inflaming the tissue.  Such tissues as the thyroid, adrenal, pancreas, kidney, bile ducts, etc. can be involved.  Of course, the tissue fails and the individual starts to have symptoms of the tissue not working properly.  There is now an inability of the immune system to distinguish self from foreign material.

 

Another mechanism involved with auto-immunity involves inadequately digested grain protein fragments passing through the gut wall.  The gut lining can be damaged for numerous reasons:  stress, infection, abnormal gut microbes due to drugs, sugar, food intolerance and allergy,  Once in the circulation the grain protein fragments will be drawn to tissue – with a similar molecular chemistry.  Genetics usually determine the tissue.  For example, if a parent had arthritis then the child will have a tendency for these grain protein fragments to deposit in the connective tissue.  This is called molecular mimicry.  Remember the cell surface membrane monitor, HLA, has to recognize foreign substances in order to signal immune activity.  Well, a certain marker, called HLA DQ2, when present in an individual is associated with a 73% probability of having celiac disease.  There are other HLA markers, as well, associated with Celiac disease.

 

The point is, that if you can’t metabolize the grain properly an immune response occurs resulting in your own cells being attacked as foreign due to the deposition of the food particles in the tissue.

 

Grain proteins have been recognized as the causative factor in celiac disease, dermatitis herpetiformis (as in most skin diseases), arthritis, canker sores, multiple sclerosis, seizures, ataxia, dementia, depression, schizophrenia, dry eye, dry mouth, and on and on.  The mechanism is via damaged gut and therefore a damaged immunity, a damaged detoxification enzyme system, a damaged digestive enzyme production and a damaged absorption system.

 

Remember, food introduced since the agricultural revolution of 10,000 years ago have not been genetically adapted to by humans.  Any of us that try to metabolize food beyond our genetic or biological limits is going to result in congestion of our tissue.  This is the biological and chemical basis of disease.  Whenever you can’t properly metabolize what you eat, breathe or contact congestion results.  This congestion provides an environment suitable to infection.   Oxidative stress (wear and tear) results from congestion and cells can’t properly function.  Excessive acidity of inter and intracellular fluids result.  Blood eventually compensates with an alkaline shift and increased potential for infection, clotting and decreased oxygen carrying capacity.  Eventually our body cell nucleus is damaged by these electro chemical changes and DNA nucleotides are unravelled resulting in the production of mutant cells.   If the immune cells don’t see the mutation, the cancer process is complete.

 

Learn to understand the limits of your biology.  Your body is constantly talking to you.  If you are treating your body properly you feel good.  If you don’t feel good, there is a reason for it.  The reason, aside from unanticipated trauma, in all cases is due to abnormal chemistry because of what you are eating, breathing and contacting.

 

FIBRE AND THE GUT

Our gut is known as the second brain.  The complexity of the gut’s nervous system is equal to that of the spinal cord.  All cells of the body communicate with the gut and the primary regulatory function of the body is found in the gut mucosa or skin surface.  In particular, the villi – hair-like projections from gut cells or enterocytes are responsible for digestive enzymes, absorption, detoxification, immunity and of course communication.

 

One of the primary indications of gut function is intestinal transit time.  The time for a food to enter your mouth and finally be eliminated as waste, is ten to eighteen hours.  The simplest test is to eat one cup of beets, note when your stool turns red and when it clears – that is the transit time.  This transit time is dependent on the smooth muscle contraction relaxation of the bowel muscle.  The bowel, like all muscles requires nutrients for energy to drive the muscle fibres and minerals to carry the electric charge, chiefly magnesium and calcium.

 

Like all muscles, the bowel requires stimulus for action which it gets from the fibre in food.  The recommended fibre intake is 25-30 grams per day. There is both soluble and insoluble fibre.   Both types of fibre are found in all foods to varying degrees and the more natural the food the more fibre.  Because people consume so much unnatural food there is a vast array of products to take as fibre supplements.  And, as in all cases of foods and or supplements, there is the common problem of discriminating between appropriate and inappropriate sources for the nutrient, in this case fibre.  Just because a product is chemically analysed to contain a beneficial nutrient does not mean it is biologically suitable for humans.

 

It is true that fibre will lower cholesterol, a minor cardiovascular disease risk factor, (the chief risk factor is inflammation of the vessel wall indicated by the biological marker high sensitivity C-reactive protein), soften and add bulk to the stool and provide a means for bowel bacteria to produce short chain fatty acids as a fuel for gut cells.  So fibre has many known and probably unknown benefits.

 

For example, water has many known benefits.  But we don’t want water that is contaminated.  This means we don’t want to consume water or in this case fibre that has other material which is toxic to our body.  In the case of water this could be man-made pollutants or natural contamination from microbes or heavy metals.  In the case of fibre the contaminants could be natural as well, due to the presence of any of the following and more:  phytates; which prevent mineral (calcium and magnesium) absorption; lectins, which damage gut cells found in seeds; and gluten-like proteins found in grains.

 

Unfortunately one of the most commonly used and prescribed fibre sources is psyllium.   Read the ingredient list on any type of fibre source or laxative.  If it has psyllium avoid it.

So where to get fibre?  The only source should be your food.  The best is vegetables – any vegetables.  Generally the red and green vegetables are preferable.  Fruit although a source of fibre is highly overrated and is essentially sugar and water – no more than one

to two pieces of fresh fruit daily.  But vegetables should be in the order of ten to fifteen cups daily.

 

The following list provides an indication of the amount of fibre according to Healthcomm, Int. ’95

 

Dietary Fibre in Foods

Meat

0 fibre

Rice Amt.      Fibre

rice, white           1/3 cup      0.5grams

cooked

Vegetables Amt.               Fibre

broccoli               1/2 cup      3.5 grams

brussel sprouts  1/2 cup      2.3 grams

cabbage              1/2 cup      2.1 grams

cauliflower          1/2 cup      1.6 grams

celery                  1/2 cup      1.1 grams

lettuce                 1 cup          0.8 grams

spinach, raw       1 cup          0.2 grams

turnip greens     1/2 cup      3.5 grams

beets                            1/2 cup       2.1grams

carrots                 1/2 cup      2.4 grams

potatoes, baked  1/2 med.    1.9 grams

radishes              1/2 cup      1.3 grams

sweet potatoes,  1/2 med.    2.1 grams

baked

beans, green      1/2 cup      2.1 grams

beans, string      1/2 cup      1.9 grams

cucumber            1/2 cup      1.1 grams

eggplant             1/2 cup      2.5 grams

mushrooms        1/2 cup      0.9 grams

onions                 1/2 cup      1.2 grams

tomatoes             1 small       1.5 grams

winter squash    1/2 cup      3.5 grams

zucchini squash 1/2 cup      2.0 grams

 

POLYPS

There is controversy whether colorectal adenomas (polyps) are benign or cancerous.  However, it is accepted that some colorectal  cancers arise from these polyps.  It is also assumed that removal or prevention of the growth of these tumors will prevent colorectal cancer.  Recently two studies published in the New England Journal of Medicine, April 20, 2000 V342 #16 (1) Lack of effect of a low fat, high fibre diet on the recurrence of colorectal adenomas; (2) Lack of effect of a high fibre cereal supplement on the recurrence of colorectal adenomas; found no decrease in polyps despite treatment with either a high fibre diet or with diet supplementation.   One study used wheat bran fibre and the other study did not state the source of their fibre.

 

However, a tumour starts as a focus of inflammation.  This means the body is trying to protect itself from an irritant.  If the irritant continues the body will adapt by laying down repair cells and a growth occurs.  Most fibre intake and supplements are grain based.

This is an inappropriate food because biologically humans have not had sufficient time to genetically adapt to grains.  Subsequently the grain or parts of it will irritate body tissue according to genetic tendencies and could initiate a tumour.  Such bowel tumours are often associated with gut symptoms, i.e. indigestion, gas, bloating, constipation and diarrhoea, more specifically mucus production and bleeding.  The solution is adequate vegetable fibre and avoidance of the wrong foods.

 

ABOUT KALE

Those of you who have been to our office this past summer may have noticed the large plants outside the door.  These are kale plants.  I have been trying to encourage people to grow these plants due not only to their attractiveness but also their good taste and nutrient quality.  So, in the spring about thirty people participated in a kale growing experiment.  The transplants were all from the same untreated seed from William Dam Seeds in West Flamboro, Ontario.  I have been buying seeds from this company since 1973.  Other sources of untreated and organic seeds are Salt Spring Seeds, Salt Spring Island, B.C., Mapple Farm, Hillsboro, N.B. and Rawlinson’s Seed Company, Nova Scotia.

 

The objectives of this exercise was (1) to introduce a good tasting, high nutrient dense vegetable, (2) to encourage gardening as an activity for exercise and improved nutrition and (3) to test the fertility of garden soils in the area.  The results of the fertility testing are at the end of this article.

 

First a little bit about kale.  Kale is in the brassica/cruciferous or cabbage family including cabbage, brussel sprouts, broccoli, cauliflower, kohlrabi and kale.  There are a number of varieties of kale:   red and green curly, red and green Russian and various colours of ornamental kale.  Kale is one of the oldest forms of cabbage originating in the eastern Mediterranean.  Kale is thought to have been used as a food crop as early as 2000 B.C.  It is one of the most nutritious vegetables and is reportedly among the highest in antioxidants, minerals and omega 3 fatty acids.   The entire cabbage family can be considered nutritional powerhouses.  In particular, sulphur compounds called isothiocyanates are concentrated in this family of vegetables which support phase II detoxification pathways.  Broccoli is considered a good source of calcium containing approximately 70 mg./cup, however, kale registers 93 mg./cup, 30% greater than broccoli.   Both kale and broccoli have similar quantities of essential fatty acids and fibre according to the USDA, about 1/2 gm./cup of EFA’s and about 2.5 grams of fibre per cup.  One can now appreciate why I advise consuming 10-15 cups of veggies daily.  Considering the nutrient impact of these cruciferous

vegetables one’s mineral, antioxidant, fibre and EFA needs are easily achieved.  If you don’t get these veggies daily then maintenance nutrient supplements must be used.

 

To prepare kale it is best to remove the fibrous rib, dice it and sauté with onion and or garlic in olive oil or good animal fat.  (good animal fat comes from grass-fed mammals, free range poultry or wild – not industrial commercial animal fat found predominantly in our grocery stores). The leafy part of kale should be finely chopped and sautéed with the rib and garlic for several minutes.  Fry and remove from heat while kale is still at bright green stage.

 

Kale improves with frost and in fact I have picked kale from the garden well into February.  Kale sweetens as the cold changes the starches to sugar.  At this stage I find it best just to saute/steam in water.  Kale also freezes well.  Steam about one minute, cool and freeze.

 

The following list of numbers represents the brix readings from analysis of the kale leaf juice.   This was carried out by the use of a refractometer – which can be purchased from Pike Labs, Strong, Maine, U.S.A.  The brix reading registers the available sugars in the juice.  The higher the brix reading the higher the sugar, the sweeter the vegetable and the better it tastes.  A higher brix means more fertile soil, a higher concentration of minerals, vitamins, fats, antioxidants and phytochemicals.   Of the thirty people growing these kale plants, six plants have been tested.  Any reading 12 or greater is considered

excellent, 9 or greater very good,  etc.

Sample #2  – 11            Sample #12 – 8

Sample #6  – 10            Sample #14 – 7

Sample #8  – 7              Sample #19 – 8

 

DIABETES CAUSE DISCOVERED?

It is known in the scientific literature that protein from dairy and grain products can deposit in the islet cells of the pancreas.  This deposit creates an irritation and subsequent inflammatory response.  This response is immune or white blood cell mediated creating the typical pathology of juvenile onset or Type I Diabetes – an autoimmune problem.

 

Recently, investigation at the University of Calgary, as reported in the Medical Post Sept. 5, 2000, discovered the type of white blood cells involved, that “battle inflammation of unknown origin,  characteristic of Type I diabetes … eventually killing the islet cells.”

The researchers, as implied by the article, assert that these white blood cells are the trigger for Type I Diabetes.  Further, the researchers assert that by binding the white blood cells with injections of peptides that Type I Diabetes can be prevented.  They also indicate that by looking for the genes that control this white blood cell mechanism that they hope to alter such genetic information to prevent the mechanism.

 

The question remains, as the researchers overlook, what is the source of the unknown inflammation affecting the islet cells.  Inflammation is a defence mechanism against an irritant via the immune system.  This inflammation helps our cells get rid of the irritant.  If this is not clearly understood the source of the inflammation is not removed and we continue to “feel crummy”.

 

The white blood cell immune response is not the trigger of Type I Diabetes or any other malady.  It is the presence of the unknown irritant.  The unknown irritant can only be what you eat, breathe, or contact as modified by activity.  The greatest probability is that it’s what you eat. The inappropriate proteins from dairy and grain are the most suspect.

 

ABORIGINALS & DIABETES

According to Dr. S. Harris of the University of Toronto, as reported in the Medical Post 9-5-2000, diabetes was non-existent in the native population forty years ago.  At present there is a global epidemic of type II diabetes.

Type II diabetes occurs when the pancreas can no longer produce enough insulin to tell cells to pick-up circulating blood sugar.  Dr. Stewart comments that it is terrifying to see people suddenly drop dead due to heart attacks and strokes in their 40’s and 50’s.  Kidney disease and dialysis necessity is huge in the native community.  (Dr. Stewart notes that with appropriate lifestyle changes including diet and activity level that the diabetic problem is corrected.)

 

Insulin resistance, the hormone produced by the pancreas to allow blood sugar into cells, occurs in at least 30% of the population.  Also there is a ten-fold variation in insulin resistance in the rest of the population.  Some researchers

suggest that man is 100% insulin resistant.  In other words, our cells lack openings to allow sugar entry.

This causes an excessive amount of sugar and insulin in the bloodstream.  This insulin resistance is considered pre-diabetic and is primarily responsible for heart attacks, strokes, kidney disease and blindness.   Such chemistry is reflected in high triglycerides, high cholesterol, increased oxidative stress, obesity, etc.

 

Generally type 2 diabetes are first managed with oral medication and diet.  The response to this type of intervention varies and often the person then has to use injected insulin.  These insulin injections have to be carried out in response to their blood sugar tests in the A.M.  and often after meals as well.  Some people can have to take up to 60 units or more of insulin daily.  This injected insulin can create an excessive peripheral body load i.e. insulin resistance.

 

Excessive insulin is responsible, as noted earlier, as the primary cause of cardiovascular

disease, kidney disease and blindness—a poor quality of life.  Subsequently anything the diabetic or for that matter the non-diabetic can do to lower their insulin need is beneficial.

 

An example of the profound effect that food has on one’s chemisty is demonstrated by an individual, X, who was seeking help for general health problems including fatigue of several years.  X, as it turned out was also a thirty year diabetic using 62 units of injectable insulin daily.  X was an experienced diabetic administering his insulin according to his monitored blood sugar, experience and physician’s guidance.  After eliminating inappropriate food, X

noted a return of youthful energy and a reduction by 50% of his insulin need.  X also noted that his blood sugar was now “perfect”.  Of interest, as well, is that this improvement was associated with a now normal oxidative stress score versus significant elevation prior to the elimination of the inappropriate food.

 

So why is there an aboriginal diabetic epidemic.   It is because the native population is predominantly insulin resistant.  Aboriginal peoples are the last culture to adopt the destructive high starch, low fat and inappropriate protein diet of industrial societies.

 

BLOOD PRESSURE

High blood pressure increases risk for heart attack and stroke.  Although controversy surrounds the use of salt, a recent study in Science News, May 27, 2000, page 340 supports salt restrictions and a diet rich in vegetables, fruit and fiber to lower blood pressure.

 

A salt restricted diet reduced systolic pressure by 11.5mm mercury.  This dietary effort is similar in effect to the use of drugs for mild hypertension.  According to M. Alderman of the Albert Einstein College of Medicine in New York, the study did not report on other positive benefits of salt restriction including changes in insulin, nerve activity and other factors which promote vascular changes that underlie heart attacks. Alderman also commented that it is important to understand the effects of the method in reducing blood pressure and its association to heart disease.  For example, he cites a recent study, which showed that a common drug, doxazosin, to lower blood pressure did not protect against heart disease as certain other drugs even though they were equally effective in lowering blood pressure.

 

Although drugs can give relief and are often essential, continuous management with drugs only results in further complications.  Blood pressure rises when the heart has to work against increased resistance just as water pressure rises if someone steps on the hose.  In the case of salt the thicker a fluid the more difficult it is to push through a tube – reduce the salt the fluid is thinner and moves easier.

 

Blood vessels are normally elastic, which enables them to absorb the surging action of the heart pumping blood.  This keeps resistance and pressure reasonable.  If the vessel walls become rigid then that compensation to the pumping action is lost and this creates increased resistance and pressure.

 

There are two main reasons for vessel rigidity causing hypertension.  One is nerves, the other is inflammation.  Nerves could simply be too many demands creating distress.  A stress response can create tight muscles and tight joints.

When the joints in the back are too tight and don’t move well this stimulates part of the nervous system that results in tight blood vessels.  By manipulating the poorly moving vertebrae in the back the excessive neurological stimulus is reduced, vessels relax and blood pressure will come down.

 

Inflammation of the blood vessel lining, creates vessel thickening and is the reason for deposits of cholesterol and other cell factors.  The cholesterol is the effect of the problem not the cause. The cause creates the inflammation, and a marker, high sensitive C-reactive protein, is a measure of the inflammation and damage to the vessel wall.

 

Inflammation is a defensive action the body uses to get rid of an irritating substance.  That substance which deposits in the vessel wall does so by a process called molecular mimicry.  For example, grain protein, lectins or other food fragments can leak through the gut wall, deposit and congest in vessel walls.  This mounts an immune response resulting in vessel inflammation, potential for infection, increased tendency to clotting, blood pressure and heart disease.

 

This process is discussed in a paper by Cordain, Toohey, Smith & Hickey, titled Modulation of Immune Function by dietary lectins in rheumatoid arthritis, published in the British Journal of Nutrition, March 2000, in reference to research by A. Pusztai; and co-researchers published in the British Journal of Nutrition 1993, 70, 313-321, titled, “Anti-nutritive effects of wheat germ agglutinim and other N-acetylglucosamine-specific lectins.”

 

The reason for any form of health difficulty from colds to cancer is because of what we eat, breathe and contact and how it effects our genetic and acquired deficiencies.

 

The primary reason for cardiovascular disease is inappropriate food not a drug deficiency.

 

DIET AND THE HEART

Nutritional epidemiologists at the Harvard School of Public Health looked at protein consumption among 80,082 nurses since 1980 analyzing their diets at two to four year intervals.  This study included six hundred and fifty-eight nurses who suffered heart attacks and another two hundred and eighty-one who died from heart disease.

Women consuming the most protein, 24% of their dietary calories faced 75% of the heart disease risk of those women consuming 15% of their calories per day as protein.   Note:  most of this protein was from animal sources, Assuming a 2,000 calorie per day diet,  24% would be approximately 500 calories a day from protein which would translate at 4 calories per gram to about 125 grams of protein per day, which at 3.5 ounce servings of animal protein would be equivalent to six Hamburg patties per day.

 

A 1991 study at the University of Western Ontario switched ten men and women at risk of heart disease between diets low or high in protein.   The blood concentrations, of the participants during the high protein phase, of the triglycerides and low density lipoprotein fell while high density lipoproteins rose. These are bio-markers of decreased risk for heart disease.

 

A follow-up study in healthy people due out soon in the Journal of Clinical and Investigative Medicine will report similar protein benefits.  Reference:  High Protein Diets May Help Hearts

Science News August 7, ‘00

 

Comment:
The name “high protein diet” occurs only in relation to our culture’s abnormal adherence to a high carbohydrate, low fat damaging diet.  Our traditional diet which is our genetic diet is a high protein, moderate fat and low carbohydrate.   Our culture’s current fad of low fat, high carbohydrate is one of the primary reasons for our chronic ill health and bankrupting disease care systems.  Humans as a species are normally insulin resistant.  Insulin is the chemical signal or hormone which carries sugar into a cell.  If the cell does not recognize the signal, insulin levels remain high and cause an increase in fat formation and deposition.   Increased circulating insulin also increases triglycerides, increases LDL and decreases HDL, the biomarkers for increased heart disease.  Other effects of insulin resistance include DNA damage, an increase in male hormones in the female, leading to a change in a female’s body shape, i.e. a matronly woman, and in all probability causes a similar effect in the male.

 

Most damaging though is insulin’s effect on our fatty acid metabolism.  Fats in our food are acted upon by liver enzymes to make active metabolites including gamma linoleic acid (GLA), eicosopentanoic acid (EPA) and docosohexanoic acid (DHA).  These fatty acids metabolites are precursors to eicosanoids – prostaglandins, leukotrienas and thromboxanes.  These chemicals have profound effects on our body chemistry.  If correctly made there is a balance between so called good and bad prostaglandins.  If not, and this is mostly occurring because of the high carbohydrate low poor quality fat industry is brainwashing people to consume, then the risk to chronic disease of any kind increases, in particular cardiovascular disease.  Excessive inflammatory prostaglandins form which increase blood clotting

tendencies, vasospasm and of course inflammation.  By lowering your starch intake, and certain starches are potentially more harmful than others and increasing your protein intake you encourage the development of good prostaglandins and inhibit the damaging formation of inflammatory leukotrienes and thromboxanes.

 

One last comment is on the quality of the protein which the study did not address.   That is the fish should be wild and not farm grown with grain.   Mammal protein shouldn’t be grain fed.   Beef should be preferably certified organic, and grass fed only.  Grain fed animal protein is higher in saturated fat and linoleic acid which contributes to the formation of the inflammatory or harmful fatty acid metabolites and subsequent increased risk to sickness.

 

Saturated Fat

The theory that high intake of saturated fat and cholesterol causes heart disease has been repeatedly shown to be wrong and yet for reasons of pride, profit and prejudice continues to be exploited by scientists, fund raisers, food companies and governmental agencies.  This is the greatest scam of the century.

Source:  Dr. G. V. Mann, Framingham Study

Researcher and Author of Coronary Heart Disease ’93:  The Dietary Sense & Nonsense

 

WORLD LEADING BACK PAIN GUIDELINES

Back pain is a 20th century medical disaster” according to British orthopaedic surgeon, G. Waddell.  This is Dr. Waddell’s

opening statement in his recent publication – “The Back Pain Revolution”.  Dr. Waddell has been instrumental along with other scientists, medical doctors and chiropractors in setting guidelines

for back pain.  This poor state of back pain management has led to (1) increased research on the cost effectiveness and effectiveness of various treatment methods, (2)  a systematic review of evidence by experts, and (3) establishment of clinical guidelines on back pain by government led panels of experts from the scientific, medical and chiropractic community.

 

All national guidelines agree that back pain management should change from rest to early activity.  Rest is harmful contributing to slower healing, loss of muscle strength, demineralization of bone, decreased physical fitness, increased psychological stress and depression and increased difficulty in starting rehabilitation.

 

This model of back pain management is reflected in the recently published guidelines by the Danish National Board of Health.  This is significant because Denmark is the world leader in clinical research for back pain.  The guidelines address the effectiveness and cost effectiveness of treatment methods for low back pain and recommend a greater role for chiropractors.  Subsequently Denmark is the first country where official representatives of the chiropractic, medical and physiotherapy professions have agreed to work together in the management of low back pain.  In fact, the Danish Chiropractic Association president, Dr. H. Langesen has observed that “there is so much new demand for chiropractors in hospital back clinics and interdisciplinary primary care centres that the chiropractic profession cannot meet it”.

– Source The Chiropractic Report, Sept. 2000

 

THE COST OF LOWER BACK PAIN

Low back pain costs the Danish society about 10 billion dollars per year.  This is approximately 50% of the total cost of musculoskeletal disease at 21.2 billion per year.  This is more costly than cardiovascular disease and cancer combined at 16.1 billion.  These statistics are similar for other Western countries.  With a population of about 5 million in Denmark the cost of lower back pain is approximately $2,000. per person per year.    Back pain causes far more limitation of activity, sick leave, job change/loss and health related disability pensions than any other disorder.

Source – The Chiropractic Report, Sept. 2000

 

RECENTLY COMPLETED DANISH GUIDELINES

 

Recommended Treatment Methods for low back pain include spinal manipulative therapy, remain active and stay at work or return to work as soon as possible and exercise.  Pain medication is also recommended, however, I find that immediate care with spinal manipulation, ice, heat and exercise effectively relieves the pain.  The problem with pain medications is often they don’t work and the individual loses the protective effects of pain.  Further, typical non-steroidal anti-inflammatories used for pain, ibuprofen, naprosyn, acetaminophen, etc. cause gut irritation, bleeding and death in one in 1,200.  Refer to “Your Health”, Spring issue 2000.

 

Celebrex, a new pain medication, known as a COX-2 inhibitor, was designed to overcome gut injury created by these conventional  NSAID pain medications.    It is so heavily promoted that it outsold Viagara.  Nature Medicine October 99 published research demonstrating that it too damages our gut lining compromising immunity.

 

Several herbs are beneficial without the harmful side effects of pain drugs.  These include boswellia, tumeric and cayenne pepper as a skin cream.

Further treatment methods recommended in certain conditions

by the Danish guidelines might include injections in muscles, ligaments/joints and epidura; acupuncture, massage, heat/cold, surgery, bed rest and TENS.

 

Not recommended are corsets, traction, ultrasound, laser, short wave (electrical) therapy and muscle relaxants.

 

POTATO STARCH BREAD

The last three issues of “Your Health” have outlined the problems of grains.  This includes rice, although in our culture because we don’t consume much rice there is better tolerance.  In other cultures where rice is used heavily there is poor tolerance.  So for those of you who would still like a piece of bread once in a while try this recipe.  But remember, keep it infrequent – listen to your body.

Potato Starch Bread

2 ½ cup of potato starch

2 Tbsp. of honey (heaping)

¾ tsp. of salt

1 pkg. Knox gelatin

1 pkg. Gluten-free quick rise yeast or 2 ¼ tsp.

¾ – 1 cup warm water

4 tbsp. olive oil

Combine all the ingredients except the water.  Add half of the water and mix well.  Then gradually add remainder continuing mixing for 8 minutes scraping down sides.  Cover bowl and place in warm place (not in oven) to rise for 30 minutes. Mix batter down for 2 minutes.  Grease bread pan and pour dough into it.  Let rise until dough is slightly below the rim (1/2 hour to 40 minutes).  Bake at 350o for not more than ½ hour.

Contributed by Sue Materniak

 

BEEF & POULTRY SOURCES

OrganicGrass Fed Beef:

Al Geddry                              488-3095

Cambridge Narrows

Clark Phillips/Susan             433-3935

South Branch (Fundy Park Rd.)

Grass Fed Beef:

David Chambers                   433-1200

320 Poodiac Rd., Poodiac

Winterwood                          433-4195

Natural Foods, Sussex

Healthy Start                         849-0101

Rothesay

Doug Lounsbury                  756-3643

Glenvale (near Petitcodiac)

True Food Organics             459-4333

Charlotte St., Fredericton

Bill Mulder                             357-8310

Maugerville, NB

Aura Whole Foods              454-4240

119 Westmoreland St., Fredericton

Jerry Coburn, Millstream     433-4885

Kevin/Beth Fullerton           763-2567

Ernie Gorham                         763-2825

Kingston Peninsula

Sabine Wieczorek                 488-3263

Village of Gagetown

Free Range Poultry

Julie Drummond                    832-4855

Route 111, Upperton

Marjorie Goddard                 433-2544

Healthy Start                         849-0101

Organic Chicken

True Food Organics             459-4333

Aura Whole Foods              454-4240

Organic Vegetables

Clark Phillips/                        433-3935

Susan Tyler

Marc/Silvi                              277-1987

Villeneuve

Aura Whole Foods              454-4240

True Food Organics             459-4333

 

 

 

 

 

 

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2 Hampton Rd Rothesay, NB E2E 5K9

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