Your Health Vol 1 No. 7

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

Whiplash

Attention Deficit Disorder

Microbes & Cancer

Top Drugs  

Irritable Bowel & Fractures

Chiropractic & Headache 

Ankles,

Canada,  

Netherland,

Florida U.

Veggies & Cancer 

Cow’s Milk  

Celiac Disease & Grain  Protein

Cholesterol 

Nibbles 

Sources

 

COMMENT:

 

The more you know the better your choice.  This is the purpose of Your Health Your Choice.  We choose to be healthy and we choose to be sick.  Sickness is the result of ignoring the limits of our biology.  This newsletter  provides the necessary information to understand those limits.  As a result, choice will become much clearer, maybe not easy, but if you wish to avoid debilitating sickness and enjoy healthy aging, then you must make the right choices.

 

WHIPLASH

“Whiplash is to the

automobile, what low back pain is to the workplace” as stated by The Quebec Task Force (QTF) on Whiplash Associated Disorders.

The incidence of whiplash is estimated to be 3.8 to 14.5 cases per thousand.  The QTF reported that the incidence for whiplash ranged from 20% of all traffic injury in Quebec in 1989 to 68% and 85% of auto injury claims in Saskatchewan and British Columbia.  As high as 20% may become chronic.

 

P. Rothbart, M.D., reports in a recent publication, 2001, “Whiplash” sponsored by the Canadian Chiropractic Association that the incidence of chronic neck and head pain after one year is 12% rather than 1.8% as reported by the Quebec Task Force.  Also he concludes that research demonstrates that whiplash is not just a soft tissue injury to muscles and ligaments but pathology occurs to bone including facet joints, disc and the body of the spine itself.

 

The most common cause of chronic neck and headaches following whiplash are the upper neck joints.  In 1999 the British Journal of Orthopaedic Medicine also reported that chiropractic is the only proven effective treatment in chronic cases of whiplash injury.  This study also reports that 74% of acute whiplash patients improved with chiropractic.  In another related multi disciplinary study Australian researchers 1999 reported that chiropractic manipulation is effective for chronic neck and back pain whereas acupuncture and anti inflammatory pain drugs are not.

 

As Dr. Rothbart, M.D. who heads a multi disciplinary  medical centre specializing in the management of head and neck pain, states “what chiropractors have known for years because of their understanding of biomechanics can now be objectively demonstrated”.  The preceding information was paraphrased from the book, Whiplash, 2001, by the Canadian Chiropractic Association.

 

ADD

As reported in Science News V158 p420 Dec. 2000.  “A survey of public elementary schools in parts of North Carolina found that more than half of those children receiving stimulant medication don’t exhibit the attention deficit hyperactivity disorder symptoms (ADD/ADHD) for which physicians prescribe the drugs.”

 

The drug used for ADD/ADHD is Ritalin.  It is addictive, similar to cocaine.  Ritalin users have increased incidence of drug abuse, poor growth, poor intellectual development, poor social skills, psychic disturbances, increased suicide rate, immune changes – the list goes on.  It has also been recently determined that Ritalin works by increasing the formation of dopamine.

 

Dopamine is a happy hormone or neurotransmitter.

Food molecules such as casein (milk) and gliadin (wheat) interfere with nerve production and uptake of dopamine.  When that happens the child/adult will display anxiety, mood swings (anger, hostility, aggressiveness and withdrawal), inability to complete a task, inability to focus, impulsivity and more.

 

The presence of  food molecules are the result of eating inappropriate food.  Remove the wrong food and these mental and emotional symptoms go away.

 

MICROBES & CANCER

There are more microbes (bacteria, fungus, virus, protazoa) in our gastrointestinal tract than there are cells in our body, estimated to be 100 trillion, 100 x 1012.  When everything is working properly we live co-operatively with these microbes, a symbiosis.  They help us digest food, produce immune enhancing chemicals and keep pathogens in check.  We help them by providing food for their growth, etc.  However, when things go wrong certain microbes will overgrow and can create health problems, a dysbiosis.

 

One microbe, heliobacter pylori, has been identified as causing stomach ulcers which can lead to stomach cancer.  In a recent report, in Science News, Dec . 16,2000, researchers at Louisiana State University studied 1200 adult Colombians who had abnormal stomach cell growth.  Ninety-seven percent were infected with H-pylori.

These individuals underwent treatment with either placebo, Vitamin C, beta-carotene or antibiotics.  Those with early changes, atrophy, who took one or both supplements or antibiotics versus placebo were five times more likely to improve and those with late changes, dysplasia – the last stage of stomach disease before cancer did not significantly improve.

 

Over six years, antibiotics cleared H pylori in 75% of those who received them.  Among those with atrophy, who had the infection contained, there was nine times the decrease in pre cancerous conditions versus those getting placebo.  The researchers conclude that this is “the first study to show that treating H pylori in people produces clear benefit against pre cancerous conditions.

 

Comment:

 

H pylori is one of those  stomach microbes normally found in at least 40% of the general population by age fifty. Some opinion suggests that its presence is much more widespread.  It could be similar to the association of Epstein Barr Virus and mononucleosis.  Up to 95% of the population harbor Epstein Barr but only a small proportion become infected.  It is also known that H Pyori in a lab is not the same as H Pylori in the stomach.  Perhaps an environmental trigger has to be present to activate these microbes to cause disease.

 

 

Elimination diets always prove beneficial in getting rid of digestive problems.  The wrong food can cause inflammation by direct contact or indirectly as food molecules depositing in the tissue after absorption from the gut.  The depositing proteins irritate the tissue which influences and creates gastritis – congestion.  This congestion becomes fuel for microbes to change and or grow contributing to the inflammation.  The microbial infection is secondary, the cause is wrong food.

 

TOP DRUGS

Our genes are not the brains of the cell.  They are merely information storage units used to direct regeneration of various cell structures.  The brains of the cell is the cell membrane. And the cell membrane directs the cell, its contents and relationships to other cells by its environment.  Its environment is ultimately what we breathe, eat, and contact modified by activity.  This can be objectively measured by analysing the saliva, urine and blood for acidity (ph), redox or oxidative stress (rh2) and mineral density (resistivity in ohms).

 

All the publicity over breakthroughs in our health because of mapping of the human genome is merely commercial propaganda.  Certainly, some human ailments will be helped.  However, genes that can be altered to allow better cell function will fail just like normal cells do when subjected to the wrong environment.  Biology has imposed limits on us, just as it has on any other species, if we exceed those limits we get sick and over time develop pathology and familial disease patterns resulting in a poor quality of life.

 

Consider the ten most commonly prescribed drugs in the U.S. in 1999: (1) Premarin (hormone replacement therapy), (2) Synthroid (thyroid replacement, fatigue related condition, (3) Lipitor (cholesterol management), (4) Prilosec (acid controlling agent for gastrointestinal problems), (5) Hydrocodone (pain and inflammation, (6) Albuterol  (asthma and other respiratory problems), (7) Norvasc (hormone related modulator), (8) Claritin (allergy),(9) Prozac (depression  and affective disorders and (10) Glucophage (Type II diabetes).  All these drugs fuel the burgeoning growth of chronic health problems and bankrupting health care costs.  Prescription drug use accounts for greater than 90% of individuals in drug rehab centres.  Prescription drug use is responsible for the 4th – 6th leading cause of death (refer to Newsletter #5.   It is out of control.

 

Except for trauma, most if not all chronic and acute health problems are due to wrong environmental choices.  People have lost their way and lack the tools to look after themselves.  As a result they are easily misled and confused.  Our choices must be based on biology and chemistry.  And then we must learn to listen to our body.  If our body is irritated we have made a poor choice. The irritant must be identified and removed.

 

IRRITABLE BOWEL & FRACTURES

Reported in the Medical Post Feb. 6, 2001; Researchers at the University of Manitoba for the first time demonstrated that bone loss (osteopenia) associated with inflammatory bowel disease (IBD) results in a higher risk of fractures.

 

The director of the study, Dr. Bernstein, reports that those with inflammatory bowel disease had a 40% increased risk of fracture compared to the general population; with even higher risk for the spine (79%) and the hip (59%).  The increased risk applied equally to male and female irregardless whether they had Crohn’s disease or Ulcerative Colitis.

 

Various reasons were suggested by Dr. Bernstein including genetics, elevated cytokines in IBD, drug (corticosteroid) side effects, malabsorption of calcium and vitamin D, smoking (greater incidence of smokers in IBD), lack of physical activity and malnourishment.

 

Ed Note: Irritable bowel or IBD is easy to correct if you are willing to change the way you eat.  Again our genetic food is a hunter gatherer diet.

 

It must be strictly adhered to otherwise each of us suffers ill health just a little differently and over time leads to diagnostic pathology such as inflammatory bowel disease.

 

An illustration of how profoundly that food affects us is the example of a twenty-one year old female in fourth year of a university program.  She had been suffering with IBD since age fourteen, which was becoming progressively worse.  Alternating constipation and diarrhoea, indigestion, gas, bloating, back pain, fatigue and depression made life miserable.  She had tried all the tests and drugs over the years and had even made dietary changes under the advice of a naturopath to no avail.

 

Saliva and urine testing revealed a high resistivity in both indicating a gut irritation and poor elimination, as well as, altered redox and ph.  After three days on a genetic food elimination diet the resistivity of the saliva moved into the acceptable range of 180-220 ohms and the urine significantly improved.  All her signs and symptoms of inflammatory bowel disease disappeared, as well as, her fatigue, back pain and depression.

 

BRIEFS  FROM  THE CHIROPRACTIC REPORT: MARCH 2001

Headache: a systematic review from Duke University – reports substantial evidence supporting chiropractic management for cervicogenic and tension headache – two of the most common types of headache.  The report was co-authored by two MD’s in partnership with the Foundation for Chiropractic Education and Research.  Chiropractic manipulation was found to be more effective than standard drug therapy with amitryptyline (pain medication) or various other physical and soft tissue procedures.

 

Ankle Sprains: A South African report in the Journal of Manipulative & Physiological Therapeutics 2001:24(1):17-24 demonstrates the effectiveness of ankle adjusting for acute and subacute ankle sprain.  Thirty people, over eight sessions in one month received either ankle manipulation or placebo ultrasound.  Both groups improved but the manipulation group received significantly more benefit in terms of pain reduction and increased mobility.

 

Canada: Ontario Worker’s Compensation defines requirements for the treatment of low back pain.  Injured workers are directed to receive spinal manipulation and or other manual therapy in both the acute and subacute phase of low back pain.  As well, based on current evidence, many other treatments are not recommended and not reimbursed including flexion exercise, mechanical traction, electrical stimulation, acupuncture, hydrotherapy and bio feedback.

 

The Netherlands: The number of chiropractors has doubled to 130 in the last ten years according to a recent survey in the Journal of Manipulation by DC’s, MD’s and Dutch health service researchers.  The survey demonstrates that 86% of patients consulted for spinal related problems, extremity pain 4%, headaches 7% (this was a separate category of headaches that were not related in origin to muscle and joint mechanics).  Other aches and pains under 2% and other complaints unrelated to neuro musculo skeletal problems.  Most of the patients had chronic problems; 68% – six months or longer and 58% – one year or longer.  The sources of referral for chiropractic care were mostly friends, acquaintances or family member 71%, MD 17% and other health professional 10%.

 

 

Florida State University: is going to offer a degree in chiropractic.  In May 2000 the Florida legislature voted one million dollars to develop an implementation plan for a school of chiropractic at Florida State University.  There are presently 16 colleges and universities of chiropractic in the United States, 2 in Canada and thirteen more worldwide including Australia (2), Brazil, Denmark, France, Japan, Korea, New Zealand, South Africa (2) and the United Kingdom (3).

 

VEGGIES & CANCER

Dr. Bruce Ames is currently one of the twenty-five most often quoted scientists in the world.  He recently published a review of two hundred epidemiological papers on cancer.  His conclusion was that the 25% of the population that consumes the most vegetables has half the amount of all types of  cancers as compared to the 25% of the population consuming the least amount of veggies.  A  recent report in Science News Mar. 24, 2001 offers insight why the brassicas: kale, cabbage, cauliflower, broccoli and brussel  sprouts; boost the body’s defenses against DNA damage and cancer.  Remember DNA is damaged by free radicals.  Free radicals can come from externalsources such as chemical pollutants in air, water, food, damaged fats, protein and sugar from too much heat and sunburn to name a few.  Internal sources can come from immune generation of inflammatory chemicals producing oxygen free radicals such as hydrogen peroxide, superoxide, peroxyl radical, etc. in response to an irritant from what we breathe, eat and contact such as a food reaction, animal dander, gas fumes, or plant contact such as poison ivy.  Our body prevents the effect of free radicals or excessive oxidant stress by antioxidants found in food or produced by our body.  It is revealing to measure the oxidant stress reflected by specific markers or as a general screen such as the urine and saliva.

 

If redox hasn’t improved adequately  then nutritional anti oxidants must be increased in the form of specific foods or supplements.

 

The brassicas are known to selectively improve  phase 2 detoxification enzyme ability because of a sulphur compound called sulforaphane .  This neutralizes free radicals and other molecules that can damage DNA.. Mice fed a diet rich in sulforaphane, when exposed to known carcinogens developed fewer cancers than a control group.

 

In a new study researchers from John Hopkins University in Baltimore and Tsukuba University in Japan show that an anti cancer compound similar to sulforaphane increases the phase 2 enzymes by triggering the release, in a cell, of a protein called nuclear respiratory factor 2 or Nrf2.  Nrf2 turns on a group of genes that produce the protective enzymes.

 

In the study mice were engineered to lack the gene that produces Nrf2 .  Twenty of these genetically modified mice were fed once a week a carcinogen from cigarette smoke.  Twenty normal mice were similarly fed.  After 30 weeks the mutant mice had 40% more tumors in their stomach 3 times as large than the control mice.

 

Of course the researchers suggest the protein Nrf2 could be a target for the development of cancer prevention drugs.  My suggestion is that you eat your brassicas and recognize the limits of your biology.

 

COW’S  MILK

Do you recall the diabetes, milk connection in Your Health newsletter #4.  An immunologist, at Toronto Sick Children’s Hospital, H. M. Dosch commented, “We are the only species that drinks another species milk, it’s a weird thing.  We have not evolved to be exposed to bovine (milk) insulin protein.”

 

Dr. Dosch together with Dr. Paul O’Connor, Chief of the Division of Neurology and Director of the Multiple Sclerosis Clinic at St. Michael’s Hospital in Toronto as reported in the Medical Post Mar. 20, 2001 have published research demonstrating a causal link and relationship between multiple sclerosis and diabetes with cow’s milk protein ingestion.

 

Two studies published in the Journal of Immunology Feb. 2001 by these authors et al demonstrated the unexpected autoimmune (the immune system attacks body tissue) relationship of multiple sclerosis against the nerve sheath, as well as, the islet cells of the pancreas that make insulin.  Similarly they discovered that diabetes patient’s immune system attacked not only islet cells but also nervous system proteins.  In fact, their research data cannot distinguish multiple sclerosis from diabetes.  And finally the researchers found that a protein in cows milk which triggers autoimmunity in diabetes is similar to a central nervous system protein targeted by immune cells (T. Cells) in multiple sclerosis.

 

Comment:

 

A common observation is that many acute and chronic health problems are associated with cows milk protein.  Although each of us has variations of tolerance to cows milk products it is worthwhile if you are experiencing any type of problem to remove dairy products and note your response.  Remember it takes 15-40,000 years for humans to adapt to a change in their environment.  Dairy products

were introduced into our hunter gatherer genetic diet about 5-10,000 years ago.  So most if not all of us have, as Dr. Dosch says, not evolved to digest cows milk protein.

 

CELIAC DISEASE & MORE ON GRAIN PROTEIN

The following is paraphrased from “The widening spectrum of celiac disease” by J.A. Murray in the American Journal of Clinical Nutrition March ‘99.  The rest is from numerous scientific articles and my experience.

 

Celiac disease (CD) is permanent intolerance to ingested gluten which results in inflammatory damage to the small intestine.  The accepted symptoms of fat in stool and malnutrition (digestive upset – gas, bloating, diarrhoea, weight loss/failure to thrive, etc.), may be less common than the more subtle and diverse problems of dental anomalies (so called soft teeth and tendency to cavities, editor’s note), short stature, bone thinning, lactose intolerance, infertility, and abdominal pain.  Many of these problems can result from gluten intolerance including cancer which can be avoided by lifelong avoidance.

 

Other problems that can suggest gluten intolerance include fatigue, depression, joint and muscle pain, iron deficiency anemia, poor intellectual development, epilepsy, and psychiatric problems.

 

The cause of CD is gluten, the protein part of wheat.  Other grain proteins are quite similar to gluten, i.e., bordein (barley), secalin (rye) and avidin in oats.  Other causative factors contributing to the development of CD include gut surgery, infection, pregnancy and high doses of gluten.

 

The gut immune system sees these grain proteins as foreign (an antigen) resulting in inflammation of the gut lining.  The gut cells become thinner, and their villi flatten.  Villi are tiny projections which increase the surface area making the gut the largest organ in the body, 200 times the skin surface area and are responsible for digestion, absorption, communication, detoxification and immunity.

 

The incidence of CD in this review paper by Dr. Murray is  conservatively considered to be 1 in 250.  Other researchers, Dr. M. Maki considers it to be 1 in 100 and Dr. K. Fine suggests the genetic tendency is as high as 60% of the population.  This controversy exists to a great part because of the method of diagnosis.  The conservative evidence of 1 in 100 to 250 is based on tissue biopsy of the small intestine (which is now considered to be unnecessary), serum antibody tests for gluten and gliadin, antibody tests for connective tissue damaged by the inflammatory reaction to gluten;  anti endomysium, anti reticulin and an enzyme anti tissue transglutaminase.  There are varying degrees of accuracy less than 100% for these tests and Dr. Fine’s research suggests that stool analysis is more accurate and sensitive than blood analysis.

 

Dr. Fine explains that the immune reaction to gluten occurs in the gut wall.  Therefore the gut contents would first reveal the antibodies to gluten and damaged tissue.  As the damage continues and reaches  a critical point it would then leak into the blood.  Dr. Fine offers stool testing analysis for gluten antibodies via the internet at http://www.finerhealth.com.

 

However, more important than any of these tests is the understanding that our biology is dictated by our genes and genetic adaptation to these gluten proteins has not had time to occur.

 

Subsequently, it is my opinion, that because of our genetic blueprint, that all humans have varying degrees of intolerance to the gluten/grain proteins.  This varying tolerance appears to be predicted by the length of time our ancestry has had exposure to these grains.

 

Grain was first cultivated near the Middle East in Turkey about 10-15,000 years ago.  Therefore those people from such ancestry should have better tolerance.  Those people of European descent would only have 2-5,000 years exposure.  Recall it takes 500-1,000 to 7,000 generations to adapt to a change in the environment.  Food is our most significant environmental risk factor.  And for the human genome to adapt, it requires 15-40,000 years.  Assess yourself appropriately.  However, in my experience anybody with chronic health problems improves by eliminating grain protein and it must be totally eliminated.  It is simply our biology.  Those biological limits must be obeyed otherwise you get sick!

 

CHOLESTEROL

Cholesterol paranoia has fueled one of the greatest dietary misadventures of our time – low  fat diet.  Cholesterol is a necessary nutrient, even more important than vitamins.  If we don’t eat it we make it.  Up to 85% of body cholesterol can be made by the liver.  There are numerous types of cholesterol but it is only a minor risk factor for cardiovascular disease.  Cholesterol is essential for all cell membranes in the body and a fuel source for the manufacture of hormones.  True, when anti cholesterol medication is taken risk is reduced but its not because it lowers cholesterol.  It is because the drug is an anti-inflammatory.  The real risk for CV disease is inflammation of the blood vessel.  The vessel lining becomes irritated for various reasons: (1) mechanical at points of increased fluid stress, i.e. turns in a artery where the blood moves faster on one side versus the other, (2) leaking food fragments such as grain protein from the gut which deposit in the arterial lining, (3) infection and (4) damaged cholesterol due to eating wrong fat, i.e. trans fatty acids found in supermarket foods and baked goods.  The vessel wall inflammation results in the laying down of repair cells which if continued narrows the arteries resulting in decreased blood flow, initiating clotting mechanisms, thick blood, and high blood pressure.

 

Emerging evidence is suggesting that low cholesterol is a significant problem.  Low levels of cholesterol is associated with increased cancer risk and violence.

 

B. Golomb, M..D., Ph.D. recently published a review of 163 scientific papers between 1965 and 1995 in 1998 Annals of Internal Medicine, 128, 428-487 which supported an association between low cholesterol and violent behavior.  Golomb suggests the reason is biological.  Cholesterol and  fats are responsible for the nerve cell membrane function (brain cells are at least 18% fat whereas general body cells are 3%) nerve sheath generation, enzyme function, absorption and transport of fat soluble vitamins, toxins and steroid hormones.  Subsequently, cholesterol affects production and reception of nerve cell messages or neurotransmitters.

 

She suggests that cholesterol and fat has a similar effect on nerve cell function as do the antidepressants Prozac and Zoloft.  These widely prescribed medications known as SSRI’s (selective serotonin re-uptake inhibitors) have many side effects including fatigue, lethargy, depression, loss of libido and gastric upset.  Depressive disorders are the most costly and debilitating form of sickness

in our society.  This could be easily addressed if people would start to eat lots of good fat (animal is best) according to our genetic diet free of dairy and grain protein.

 

NIBBLES

Remember if you get cravings it can be due to inadequate protein and fat or simply a habit.

 

A lot of you are into eating potato chips.  Why, because of the fat.  Unfortunately most of the available potato chips have the wrong fat – trans fatty acids.  Refer to newsletter #3 “What’s Cooking” to learn how to read trans fatty acids in a product.  Two commercial chips that have, at least according to the ingredient list,  no trans fatty acids; are President’s Choice Olive Oil Chips and Kettle’s Gourmet Style.  However, try to stave off the craving by  eating more fat at meal time especially animal fat – 2-4 tbsp. per meal to saute vegetables.  A good source of fat is to save fat from baking goose, duck, chicken, etc. and freeze.

 

To help with the craving, the following two ideas for snacks may be worthwhile.

 

Fruit Pudding

4 cups blueberries

1/4 cup potato starch

2 sweet apples (pears, etc.) Or 1/8 cup white sugar

Mix together and place in pie plate.  Bake covered at 350o for 50 minutes – cool and serve.

Potato Slices

Slice raw potato thinly and fry on low heat in animal fat or olive oil (2-4 tbsp. as necessary.  It takes about 15-20 minutes on each side – don’t burn.  Enjoy!

 

BEEF & POULTRY SOURCES

 

Certified Organic Grass Fed Beef:

Al Geddry                           488-3095

Cambridge Narrows

 

Organic Grass Fed Beef

Jerry Coburn, Millstream   433-4885

 

Grass Fed Beef:

David Chambers                433-1200

320 Poodiac Rd., Poodiac

Winterwood                      433-4195

Natural Foods, Sussex

Healthy Start, Rothesay     849-0101 Doug Lounsbury               756-3643

Glenvale (near Peticodiac)

True Foods Organics         459-4333   Charlotte St., Fredericton

Bill Mulder                        357-8310

Maugerville, N.B.

Aura Whole Goods            454-4240

119 Westmorland St.

Fredericton

Kevin/Beth Fullerton         763-2567

Ernie Gorham                    763-2825

Kingston Peninsula

Sabine Wieczorek              488-3263

Village of Gagetown

Murray Bunnett                                   756-8261

Near Petitcodiac,

 

FREE RANGE POULTRY

Julie Drummond                832-4855

Route 111, Upperton

Healthy Start   Rothesay

 

Certified  Organic Chicken

True Food Organic             459-4333

Larry Slip    Gagetown        488-2383    Aura Whole Foods             454-4240

 

Certified Organic Vegetables

Clark Phillips/Susan Tyler  433-3935

Marc/Silvi Villeneuve         277-1987

Aura Whole Foods             454-4240

True Food Organics           459-4333


 

 

 

 

 

 

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