463 Quercetin [19 March 2018]

Quercetin is a plant pigment (which give color to plants) in the flavonoid family. As a food ingredient, and as a supplement, quercetin has many benefits for our health.

An important benefit of quercetin is its antiviral properties. Animal and clinical studies have shown that quercetin inhibits many viruses, including rhino-viruses, influenza A and B, herpes simplex type 1, hepatitis B and C, and others, preventing replication and transmission. When used with antiviral drugs, quercetin increased the drugs’ effectiveness. Quercetin also lowered the risk of secondary bacterial infections (the primary cause of influenza deaths) and has shown antibacterial effects on Staph infections. There is some concern however that quercetin may reduce the effectiveness of some anti-bacterial antibiotics.

Another important benefit is quercetin’s anti-inflammatory and anti-histamine effects which reduce symptoms in allergic conditions like rhinitis and bronchial asthma. Quercetin decreases production of pro-inflammatory cytokines, thus reducing inflammation in conditions such as rheumatoid arthritis.

In addition, quercetin is a potent antioxidant, protecting cell membranes and DNA from free radical damage, especially important for smokers. Quercetin protects the liver from toxic stress by increasing glutathione production.

Good food sources of quercetin include: onions, broccoli, green tea, berries, pomegranates, and red wine. It also occurs in some medicinal herbs: ginkgo biloba, St. John’s Wort, and especially in elderberries (which have known anti-viral properties).

Some cautions – quercetin may slow the breakdown of certain medications in the liver, effectively increasing the dose. If you are taking antibiotics or any prescription drugs, talk to your doctor or pharmacist first before taking quercetin supplements. There is also a possibility of kidney damage with very high doses of quercetin. Quercetin may affect thyroid function. For these reasons it is advised to avoid high doses for a prolonged time.

In summary, consider taking quercetin for allergies, colds and flu (prevention and treatment), arthritic pain and inflammation, and for cell protection from smoking and environmental toxins. Follow directions on the bottle.

Sources:
Mercola: Quercetin - a Far Better Flu Remedy than Tamiflu - Feb 26, 2018
Learn About Quercetin's Possible Benefits for Your Health - undated
Self-Hacked: 22 Scientifically Proven Health Benefits of Quercetin - updated January 18, 2018
WebMD: Quercetin
Quercetin and Its Anti-Allergic Immune Response, Molecules, May 2016

For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.

433 The Low-Lectin Diet [14 August 2017]

After looking at last week’s list of all the things that lectins do to us you might suspect that everyone would benefit from a low lectin diet. And you would be right. But I don’t recommend a low-lectin diet for everyone for two reasons: 1) it eliminates many very nutritious foods, and 2) since lectins are in almost all plant foods and some animal foods it is very difficult to follow a low-lectin diet. But there are some people for whom it would be worth trying:

• Food allergies - if you have one or more severe food allergies, it could be the lectins that are the culprit
• Celiac disease or gluten intolerance – if you follow a gluten free diet but still have some symptoms, other lectins may be involved
• Auto-immune diseases – the potential benefits are huge for sufferers of these conditions so it is worth considering a low-lectin trial

There are three phases to a low-lectin diet:

1. Healing Phase: eat only foods from the low-lectin list until your symptoms clear. This may take a few weeks, months, or even a year.
2. Experimental Phase: add foods from the moderate list, a few at a time, eating in moderation those you can tolerate and eliminating any that cause symptoms to recur. Then see if you can tolerate the occasional high lectin food.
3. Maintenance Phase: Follow your customized diet for as long as you want to stay healthy and symptom free, reintroducing foods as your health improves.

Besides avoiding the high lectin foods completely, there are a few strategies we can all use to reduce the lectin content of foods.

• Peel and remove seeds of high lectin foods like tomatoes and peppers – lectins are concentrated in the skins, root hairs and seeds
• soak beans and legumes for 8 hours, changing water every 2 hours
• cook beans with a pressure cooker – the higher heat destroys more lectins
• sprout grains and seeds – sprouting reduces the lectins in the seed coat
• white rice is safer albeit not as nutritious as brown rice
• take a lectin-blocking supplement with each meal

For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.

430 Lectins [24 July 2017]

Are you eating healthy foods and still can’t lose weight or have a few nagging little (or big) health problems? A recent book called “The Plant Paradox: the Hidden Dangers in Healthy Foods that Cause Disease and Weight Gain” by Steven R. Gundry, MD, might explain why.

The culprit, according to Gundry, is a group of proteins in plants called lectins. These lectins, of which glutens are the most well-known but not the worst, are the plants’ defense against being eaten. They are designed to attack the digestive tract of animals that eat them and make them sick so they will learn not to eat that plant again. The paradox in the title comes from the fact that lectins occur in many of the plant foods that we promote as being healthful for the nutrients they contain – vitamins, minerals, antioxidants and protein. Examples are legumes, nuts, grains, most fruits, nightshades, and squashes.

One of the effects of lectins is to create holes in the gut wall. The wall of our intestines is only one cell thick to facilitate nutrient absorption. These cells, called enterocytes, are bound together by “tight junctions”, separating the contents of the gut from the rest of the body. Lectins release a compound called zenulin which breaks the tight junction bonds, creating what is known as “leaky gut”. These holes allow the lectins, lipo-polysaccharides (tiny particles of bacteria) and partially digested proteins to enter the blood stream. This triggers a strong immune reaction which can lead to auto-immune disease as I have previously described.

Lectins also bind to a sugar called sialic acid in the gut, in joints, blood vessel walls, and between nerve endings, where they promote inflammation and disrupt cell communication (brain fog). Gundry believes that lectins are the root cause of almost all allergies, arthritis, heart disease, diabetes and auto-immune diseases.

So what can we do to protect ourselves from lectins? First Gundry recommends removing all lectin containing foods for a month or more to give the gut a chance to heal (I have the list of foods to avoid and foods that are lectin-free). Then re-introduce the milder lectin foods one at a time. The lectins in beans and some other foods can be neutralized by cooking with a pressure cooker. The worst foods he recommends avoiding completely. Finally, Gundry formulated a lectin-blocking supplement to be taken with meals which binds the lectins before they can do damage.

For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.

426 Helminthic Therapy [26 June 2017]

We have come to understand and accept that the vast majority of bacteria and some yeast [see #387] living in and on our bodies are either benign (harmless) or actually beneficial (helpful) to our health. Chapter 5, “Old Friends, New Treatment: Helminthic Therapy in Autism” by Judith Chinitz, in “Bugs, Bowels, and Behavior” extends the range of beneficial microorganisms to include parasitic worms. Now that’s a stretch!

These Pickles cartoons (#1, #2) illustrate most people's perceptions of worms.

Helminths is the name for parasitic worms including whipworms, hookworms, tapeworms and pinworms. Our immune systems developed during a time when exposure to parasites was much greater than in today’s developed countries with our modern hygiene. The theory is that these parasites are necessary for the proper development of our immune systems.

The theory was first published in 1999 by Dr. Joel Weinstock who reported successfully treating patients with inflammatory bowel disease (IBD) with eggs of a harmless parasitic worm, a whipworm that lives in pigs but not humans. Six patients with IBD were given the “helminth therapy”; five went into remission and the sixth improved dramatically.

Weinstock and other researchers have since discovered that when our immune system develops in the absence of helminths, the Type2 T helper cells (Th2) which normally control parasites instead begins to react to pollen and other allergens causing allergies, or begins to attack our own bodies causing auto-immune disease. The presence of helminths is also required for the normal development of the regulatory system which controls the Th1 and Th2 systems, preventing runaway inflammation.

As we have seen, inflammation is a significant part of the autism syndrome. To date no studies have been done on ASD with helminthic therapy but many desperate parents haven’t waited and persuaded their doctors to give it a try. Results have been very encouraging with reports of significantly improved gastrointestinal and behavioral symptoms.

This 2015 National Institutes of Health article gives a good overview of helminth therapy in the USA.

I won’t be too surprised if someday helminthic therapy will become an accepted treatment for inflammatory diseases, just like fecal transplants [#243] have for IBD.

For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.

417 Toxic Foods [24 April 2017]

Let me start by explaining that this week’s article is not about “junk” foods full of refined carbs, trans fats and chemical additives. It’s not even about foods that are well-known allergens like dairy, wheat and corn. It likely includes the latter but could also include wholesome good foods like eggs, beef, lettuce, even vitamin supplements!

I’m reading a book by Keith Scott-Mumby called “Diet Wise” which explains how ordinary foods can be toxic to some people, causing a wide variety of symptoms or conditions. He explains why they appear to be hidden and how to unmask them.

Some of the conditions that Scott-Mumby reported clearing after eliminating his patients’ toxic foods include: migraines, eczema, skin rashes, colitis, arthritis, severe flatulence, antisocial behavioral problems, and mental illnesses like schizophrenia. Sometimes symptoms of hidden allergies can be unusual, even bizarre, like a feeling of “hot water running down inside my skin”.

These toxic foods are not easy to identify. They are usually common foods we consume frequently enough that they never clear our system. Often they are foods that we crave. The only way to identify them is to start with an elimination diet for a week or more, then introduce foods one at a time and record your reaction.

Several aspects of this theory prevent it from fitting into mainstream medicine. These food intolerances rarely show up on normal allergy tests. The same food can cause different symptoms in different people, and sometimes in the same person at different times. Conversely the same condition can be caused by different foods in different people. There is no established mechanism for the kinds of symptoms that are found.

Scott-Mumby believes that “eating what you shouldn’t does far more harm than not eating what you should”. In other words the most important step in improving your health is to unmask your personal toxic foods and avoid them.

Scott-Mumby defines optimum health as “a positive sense of well-being with plenty of energy available whenever needed”. “Absence of disease” is not good enough! He believes that everyone has some toxic food or foods that are preventing us from achieving this optimum health.

More on this topic in future articles. For more information from Scott-Mumby:
Diet Wise book
The Alternative Doctor - Prof Scott-Mumby official website.

For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.

366 A Novel Solution for Allergies [18 April 2016]

Of all the products in my store, the one with the strangest ingredient source has to be a formula I just got in for allergies. It’s made from quail eggs – from Japanese quail to be precise. Here’s the story.

A French doctor in the 1970’s noticed that farmers raising quail (and eating quail eggs) had fewer allergy symptoms than their neighbors. He started prescribing quail eggs to his allergy patients and their symptoms improved. Three human studies have since shown that certain glycoproteins from the eggs significantly reduce symptoms of allergies and is safe, non-drowsy and well tolerated. The quail egg extract worked for a variety of allergens including pollen, dust mites, mold, and pet dander. It also works quickly with results observed in as little as 15 minutes.

Allergens, like pollen grains or pet dander, contain chemicals called tryptases. When someone with a sensitized immune system comes in contact with an allergen, the tryptase activates mast cells to release histamine and other harmful chemicals, including inflammatory cytokines and also more tryptase! The histamines cause the allergy symptoms of allergic rhinitis like stuffy or runny nose; red itchy watery eyes; itchy mouth, throat and face; sneezing; and sore throat.

The quail egg glycoproteins work as a natural tryptase inhibitor, preventing the tryptase from binding with the mast cells before histamines (and the other nasty chemicals) can be released. This is preferable to most over-the-counter anti-histamine allergy drugs which block the activity of the histamines after they have been released.

There are other solutions for reducing air-born allergy symptoms. Avoid the allergens by staying away from fields with pollen and keeping windows closed. Use a dehumidifier to remove excess indoor humidity which encourages mold growth. As much as possible avoid cats and dogs or whatever animals you react to.

I have several other products to help with allergies. One contains seven herbal extracts and quercetin, and comes with a money back guarantee. Quercitin by itself is a natural anti-histamine and anti-inflammatory. Two others contain phytosterols, especially beta sitosterol. Phytosterols reduce basophils, the cells that release histamine, and an inflammation causing chemical, interleukin-6.

For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.

296 Going Grain–Free [1 Dec 2014]

Have you considered going on a gluten-free diet or the more comprehensive grain-free diet? Should you consider it?

Dana James in her November 12, 2014, article in MindBodyGreen “So, Should You Eat Gluten or Not?” argues that practically everyone should avoid gluten. After describing how gluten has changed in some modern grains; how it causes gut permeability which is aggravated by stress; how gluten leads to food cravings; and knocks gut bacteria “out-of-whack”, James lists who, in her opinion, should and who should not eat gluten. Her “no” list is so comprehensive and her “yes” list is so strict that no one I know would qualify.

Here is my list for who should consider trying a gluten or grain free diet:
• diagnosed with Celiac or non-celiac gluten sensitivity (NCGS)
• crave carbs, especially breads & baking (eg doughnuts!)
• digestive problems – gas, bloating, abdominal pain
• joint pain, numbness in extremities
• want to lose or at least stop gaining weight
• feel depressed or experience “fuzzy brain”.

Notice I said “try”. I recommend going grain-free for a month and see what happens. You might be surprised, as was Carrie Vitt when her family went grain-free (MindBodyGreen November 18, 2014, “10 Things I didn’t Expect When Our Family Went Grain-Free”): the cravings left in only 3 days; appetites were reduced and they could go longer between meals; cooking and even baking was easier; no one complained and even the kids loved it; her mind was more alert with no low blood sugar crashes; she lost unwanted pounds; and most importantly her autoimmune disease (Hashimoto’s) went into full remission.

So don’t go grain-free just because it’s trendy. Give it a try if you wish, and then after a month or so decide if you have noticed enough positive changes that you want to make it a permanent part of your lifestyle. If not then you can continue to make whole grains part of your healthy diet.

I previously wrote on this topic in April 2012 (Wheat - Beyond Gluten); October 2013 (Grain and Our Brain); and September 2014 (Maybe It's Not Gluten).

For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.

286 Maybe it’s not Gluten [22 Sept 2014]

We all know someone with gluten sensitivity (or have it ourselves) but it wasn’t that long ago that this condition was rare or at least not well recognized. Why the sudden increase? Aicacia Young, a registered dietitian writing for the MindBodyGreen e-newsletter asks if gluten is really the culprit and proposes two possible alternatives.

It is known that people with non-celiac gluten sensitivity (NCGS) improve on a gluten free diet. A double-blind crossover study in 2013 tested 37 adults with NCGS to determine if gluten was in fact the culprit. The participants were placed on three different diets: low gluten, high gluten, or whey (as a control). The diets didn’t make a significant difference in their digestive symptoms and fatigue – they were about the same with all three. Interestingly though, when they were put on a special diet in preparation for the study, all 37 improved significantly. This special diet is low in fermentable, oligo-, di-, monosaccharides and polyols called FODMAPS. A low FODMAPS diet eliminates: dairy, wheat, apples, pears, watermelon, garlic, onions, legumes, avocados, honey and sugar alcohols. Young suggests that while gluten-free diets, which eliminate wheat, will reduce some of the symptoms of NCGS, temporarily going on a low FODMAPS diet could do even more.

The other possible cause of symptoms attributed to gluten is the herbicide glyphosate. I have previously discussed [#265 April 28, 2014] how glyphosate accumulates in our food crops and appears in human tissue in North America where it wreaks havoc with our gut flora. The resulting dysbiosis leads to intestinal permeability (aka leaky gut) which is linked to inflammation and food allergies. Even though “Roundup-ready” wheat has not been approved for production, glyphosate is used on some wheat fields as a desiccant so wheat can still have traces. Other crops sprayed with glyphosate would be canola, soybeans, corn and sugar beets. Shopping organic for these foods or avoiding them altogether (and replenishing your gut biome with probiotics) should reduce symptoms caused by glyphosate.

For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.

281 Disappearing Microbiota [18 August 2014]

I have written several columns on the many problems associated with dysbiosis (an unhealthy balance of bacteria in the digestive tract) and the benefits of probiotics.
• The obvious problems include digestive disorders like gas, bloating, constipation, and diarrhea [03].
• Upper respiratory infections like thrush, “strep throat”, sinus and ear infections can be prevented by introducing a particular strain of S. salivarius to the mouth [72].
• Infection by a bacterium H. pylori causes stomach ulcers [221].
• Dysbiosis can cause Inflammatory Bowel Disease (IBS) like colitis and Crohn’s which can lead to leaky gut syndrome and food allergies.
• Our immune system [78, 173] is affected by dysbiosis, causing autoimmune conditions like eczema, asthma and rheumatoid arthritis.
• The work of Dr Natasha Campbell-McBride [147, 172] links unhealthy gut bacteria to neurological and psychiatric disorders ranging from ADHD and autism to schizophrenia.
• Dysbiosis can even prevent weight loss.

Now microbiologist Martin Blaser takes this even further in his 2014 book Missing Microbes: How the Overuse of Antibiotics is Fueling Our Modern Plagues. Modern scientific study of the human microbiome – the thousands of species of bacteria that coexist in or on our bodies – is revealing how critical it is for our health. Blaser writes

“The microbes that constitute your microbiome … play a critical role in your immunity as well as your ability to combat disease. In short, it is your microbiome that keeps you healthy.”

He then makes a convincing case that loss of many of these species is responsible for the recent worldwide proliferation of the “modern plagues” of obesity, childhood diabetes, asthma, hay fever, food allergies, esophageal reflux, certain cancers, celiac disease, Crohn’s disease, ulcerative colitis, autism, eczema, and others.

Blaser believes that the loss of diversity within the human microbiome is an even more serious problem than the antibiotic-resistant super bugs. He calls the problem the “disappearing microbiota” and warns of a coming “antibiotic winter” if the problem isn’t addressed.

For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.

267 Lactose Intolerance – a new treatment [12 May 2014]

About 70% of the world’s human population loses the ability, as adults, to produce lactase, the enzyme which breaks down lactose (milk sugar). In cultures such as ours where dairy is a part of the normal diet, this creates a problem. Typical symptoms observed within an hour or two of consuming milk sugar include abdominal pain, bloating, flatulence, nausea and diarrhea. There are two strategies to deal with lactose intolerance – dietary avoidance and lactase supplements.

Now there is a third option. Just this year a new product has been approved in Canada for the treatment of lactose intolerance. Sulmedol®, a special form of sulfur, actually restores the ability to digest lactose by reactivating lactase production in the intestine. It was accidentally discovered in 2003 by Dr Airudin Khan at the U. of Western Ontario, London, who was studying homocysteine levels. Sulmedol® works in two ways: by reactivating the genes that control lactase production, and by increasing the production of the amino acid L-Cysteine, an essential component of the lactase enzyme.

The treatment requires taking 2 capsules daily, while avoiding all sources of lactose, for 4 to 12 weeks. Lactose intolerance is tested at 4 weeks and every 2 weeks after that until symptoms have disappeared. The program is continued for another 4 weeks and then stopped. You should then be able to consume dairy symptom-free. Some people may need to repeat the treatment in a few years. The treatment is not effective for true dairy allergies involving the immune system.

In a clinical trial, 90% of 41 adults tested had their lactose tolerance restored after 12 weeks (some sooner). Most remained tolerant for a median of 76 weeks without further treatment. Side effects were minimal – three people experienced some bloating and flatulence during the treatment phase.

Sulfur is the third most abundant mineral in the body, after calcium and phosphorus. Other expected benefits from taking the sulfur supplement would be lowered homocysteine levels (implicated in heart disease, osteoporosis and brain dysfunction) and increased glutathione, arguably the most important antioxidant in our cells. Healthy skin hair and nails all require sulfur containing amino acids.

Source: www.sulmedol.com and lecture by Marva Ward, CNP.

For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.

207 MSM the Sulfur supplement

This is the first of a series of articles on minerals. Sulfur is an essential mineral – the third most abundant mineral in the body (after calcium and phosphorus). MSM (MethylSulfonylMethane) is a naturally-occurring sulfur compound often used as a sulfur supplement.

Sulfur is a component of several essential amino acids and also:
• gives skin a healthy elasticity and makes hair and nails grow faster and stronger
• is essential for the function of immunoglobulins, an important part of the immune system
• neutralizes allergens in both the GI & respiratory tracts thus reducing food and air-born allergy symptoms
• protects the GI tract from parasites
• improves permeability of cell walls to allow nutrients in and flush toxins out
• reduces muscle soreness by helping flush out lactic acid and other toxins
• increases permeability of cell walls to insulin thus reducing insulin resistance and helping to normalize blood sugar

Sulfur is found in many foods including most fresh raw fruits and vegetables, milk, meat, eggs and some grains. For this reason it is sometimes assumed that we get sufficient in our diets. But the sulfur compound is easily lost with even modest processing – cooking, drying, pickling, even long-term storage depletes the sulfur.
MSM supplementation:
• is safe and non-toxic – you can’t overdose with msm
• is odorless, does not produce intestinal gas or body odor
• has no reported interactions with other medications
• works better with vitamin C
• is often combined with glucosamine for joint pain

Another way to obtain sulfur is to soak in a bath with Epsom Salt (magnesium sulfate) – both sulfur and magnesium are absorbed through the skin.

Sources:
U Maryland Medical Center
Nutrition & Metabolism – Are we getting enough sulfur in our diets?
Mercola – MSM ad

For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.

175 The GAPS Diet [23 July 2012]

Dr. Natasha Campbell-McBride, in her book Gut and Psychology Syndrome, offers hope of a natural treatment for a wide variety of disorders including autism, asthma, allergies, ADD, ADHD, dyslexia, depression, bipolar, schizophrenia, and severe digestive disorders. If you think you or a family member might benefit from this program I recommend you get a copy of the book. You can see an outline of the program at www.gapsdiet.com, which I will further simplify here so you can get an idea of what all is involved.

There are three components to the program: diet, supplementation and detoxification. The GAPS diet is based on the Specific Carbohydrate Diet promoted by Elaine Gottschall in her book Breaking the Vicious Cycle – Intestinal Health Through Diet. Grains, dairy and processed foods are eliminated; certain meats, vegetables and fruit allowed. There is an Introduction Diet recommended to start with before going on the full GAPS diet.

Supplements include, of course, a therapeutic strength probiotic. Fermented foods like sauerkraut and kefir are also used to help re-establish healthy bacteria in the gut. For essential fatty acids use a good seed or nut oil and a high-EPA fish oil. Digestive enzymes and Betaine HCl are used to aid digestion. Vitamin A as cod liver oil is recommended. Specific nutrients that are determined to be deficient may be supplemented but other supplements are discouraged.

Eliminating toxin sources is the first and most important step towards detoxification by avoiding chemicals in food, household and cosmetic products. Juicing is recommended to help the body detoxify by providing concentrated nutrients in an easily absorbed form.

This may sound quite formidable but the book explains it well and makes it easier with tips and recipes. Certified practitioners who could assist you with the program are listed on the website – there are 3 in Alberta. Keep in mind that this program is temporary and becomes less strict as the digestive and immune systems improve, although some elements may have to be continued for life.

For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.

173 Gut Flora and our Immune System [9 July 2012]

Last week we looked at the benefits of gut flora. In this column I’ll concentrate on the effects of gut flora on our immune system. Dr. Natasha Campbell-McBride, in “Gut and Psychology Syndrome – Natural Treatment for Autism, ADHD, Dyspraxia, Depression and Schizophrenia”, explains how the immune systems of people with GAPS Syndrome (discussed last column) are out of balance, often attacking their own bodies including the brain and nervous system.

Beneficial bacteria coat the epithelial surface of the small intestine and stimulate production of lymphocytes which in turn produce immunoglobulins, especially IgA, and other immune system regulators such as cytokines and interferons. These are our body’s first line of defense against pathological microorganisms. Beneficial bacteria also enable neutrophils and macrophages to function better. Their job is to destroy and gobble up viruses, bacteria and toxins.

The health of our gut flora affects the immune system of the entire body, not just that in the digestive tract. When the first line of defense in the lining of the gut fails, pathogens and toxins enter the bloodstream and our second line of defense is activated. This includes several different interleukins and IgE, the antibody involved in allergic reactions. These are not as effective at fighting pathogens, often allowing chronic viral infections to persist. If these antibodies become overactive they can lead to allergic and auto-immune conditions including asthma, eczema, chronic fatigue syndrome and neurological conditions like ADHD and autism.

Two additional effects of gut flora on the immune system are malnutrition and auto-intoxication. The nutrient deficiencies caused by a lack of beneficial bacteria (discussed last week) affect the immune system along with every other system of the body. And the unchecked growth of pathogens produces toxins like ethanol and acetaldehyde which depresses the immune system and attacks the nervous system.

For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.

172 Benefits of a Healthy Gut Flora [3 July 2012]

I wrote about GAPS (Gut and Psychology Syndrome) in January 2012 (Column #147). Dr. Natasha Campbell-McBride, a Russian trained neurologist practicing in the UK, discovered that all of her young patients with allergic, neurological, and psychiatric disorders – asthma, eczema, autism, ADD/ADHD, dyspraxia, and dyslexia – also had digestive problems. These children tended to be fussy eaters, complained of abdominal discomfort and had abnormal stools. When the digestive disorders were treated with a special diet, probiotics, and detoxification, the allergy and neurological conditions improved dramatically or disappeared altogether.

What is the connection between our gut and neurological health? A large part of the answer has to do with our intestinal flora – the bacteria, fungi and viruses that live in our gut. A healthy population of good bacteria has many health benefits:
• protects us from pathological microorganisms which can cause disease
• absorbs and neutralizes toxins including heavy metals
• absorbs many carcinogens and suppresses development of cancer
• protects the gut wall from pathogens which cause inflammation (IBD)
• digests cellulose (fiber) and lactose (milk sugar)
• synthesizes vitamins K2, B1, B2, B6 and B12
• prevents toxins, microbes and partially digested proteins from entering the blood stream where they can trigger allergies and other health problems
• controls certain iron-loving bacteria which cause anemia (iron supplements only make these bacteria stronger)
• nourishes the endothelial cells of the gut wall which in turn digest and absorb nutrients from our food to nourish the rest of our body.

Dr McBride sums it up: “A well-functioning gut with healthy gut flora holds the roots of our health.” Her GAPS patients were commonly deficient in magnesium, zinc, selenium copper, calcium, manganese, sulfur, phosphorus, iron, potassium, sodium, and vitamins B1, B2, B6, B12, C, A, D, folic acid, pantothenic acid, omega 3, 6 & 9 efas, taurine, glutathione, and others. Small wonder they also suffered from neurological and other conditions.

For more information on this or other natural health topics, stop in and talk to Stan; for medical advice consult your licensed health practitioner.

135 MSG: Much More than a Buzz [11 Oct 2011]

Monosodium Glutamate (MSG) is a common but controversial food additive approved for use in Canada.

Health Canada’s position follows that of most food manufacturers, that MSG is a natural substance whose safety is unquestioned. In fact in Canada MSG is considered a “flavour enhancing ingredient” and is not regulated as a food additive. The Health Canada website states: “…MSG is not a health hazard to consumers… However, some individuals who consume MSG may exhibit an allergic-type reaction … [and temporarily experience] a burning sensation, facial pressure, headache, nausea and chest pains.”

This “Chinese restaurant syndrome” buzz may be the least of our worries. MSG also affects the leptin receptors in our hypothalamus so that even after eating enough we still feel hungry. This makes it a food manufacturer’s dream but also a likely contributor to the obesity epidemic. In fact scientists now use MSG when they want to fatten lab animals for research.

Free glutamate (released by MSG) is an excitotoxin, a substance that over stimulates nerve cells and can damage or even kill them. Lab animals fed MSG show toxic degenerative changes in their liver, kidneys, eyes, nerves and brain. MSG has been linked to a long and growing list of conditions: stroke, heart attacks, epilepsy, Multiple Sclerosis, ALS, autism, ADHD, asthma, Parkinson’s, Alzheimer’s and cancer. And unlike the immediate buzz, these conditions may take years to develop.

Even more disturbing is the discovery that glutamate feeds cancer cells, causing them to grow faster and become more invasive. To date, MSG has been linked to melanoma, breast, thyroid and colon cancers as well as glioblastoma multiforme, a particularly nasty brain cancer.

Note these are links only, and more study is required to prove a causal connection. Health Canada must wait until proof is indisputable before acting, but you don’t! Next week: how to identify and eliminate MSG from your diet.

Sources: Cancer Defeated Newsletter #122 “This Food Additive is Like Fertilizer for Cancer” October 2, 2011; website of Russell Blaylock MD, neurosurgeon.

This article is intended for educational purposes only; for medical advice consult your licensed health practitioner.

127 Toxic Mold [15 August 2011]

After this wet spring and summer, there could be mold growing in your home. Mold thrives in cool, moist dark areas like our basements. Mold is never good news and some, like black mold, is downright toxic. Spores and chemicals produced by mold can result in severe health problems like headaches, allergies and respiratory disease in people with compromised immune systems. To eliminate mold in your house, first block the moisture source and dry the affected area. Moldy material like wallboard may have to be removed. Get advice from an experienced professional or visit a reputable website like the Canada Mortgage and Housing Corp [www.cmhc-schl.gc.ca].

Something I have learned about that you may not find on these websites is the Thieves© blend of essential oils which has been shown to be very effective in cleaning mold. Dan Burke, a construction business owner had so much mold on his boat he thought it would be a total loss. He bought and applied 8 different cleaners – including bleach – plus some Thieves© blend from his mother-in-law. To his surprise, Thieves© removed the mold most completely and it lasted the longest [www.secretofthieves.com/mold.cfm]. Edward Close, a mold consultant with 30 years experience, discovered that Thieves© worked much better for eliminating mold spores than the strongest hospital disinfectant available [www.moldrx4u.com].

Experience has shown that for best results, first diffuse Thieves© for 24-48 hours to remove spores from the room. Then clean visible mold with Thieves© Household Cleaner wearing a mask, goggles and rubber gloves. Thieves© is powerful, long-lasting, safe to use (it’s included in my toothpaste) and even smells nice. The name comes from robbers entering homes where people were dead and dying during the Black Plague in Europe who used the herbs in the Thieves© formula to protect themselves from the disease.

This article is intended for educational purposes only; for medical advice consult your licensed health practitioner.

060 Celiac Disease [26 April 2010]

Imagine an allergy so common and significant that it has its own disease name. Celiac Disease (CD) is an allergy to gluten - a protein in wheat and similar grains (technically it is an autoimmune condition, not a true allergy). In people with CD the gluten destroys the tiny projections in the small intestine called villi which are essential for absorbing nutrients - proteins, fats, carbohydrates, vitamins and minerals.

An estimated 1 in 133 Canadians have Celiac Disease. CD used to be thought of as a children's disease but is now frequently being diagnosed in adults. There is a genetic component to the disease - as my older brother is fond of saying, "diarrhea runs in our family".

There are two groups of signs and symptoms of CD. The first group is caused by mal-absorption of proteins, carbohydrates and especially fats. Poor protein absorption leads to fluid retention (edema) when blood protein levels fall too low. Poor absorption of fats results in abdominal cramps & bloating, diarrhea, flatulence, and fatty stools. Lactose intolerance frequently accompanies CD. The enzyme lactase that breaks down the milk sugar so it can be absorbed is located on the surface of the villi in the small intestine and is destroyed with CD. Lactose that is not broken down contributes to diarrhea.

The second group results from vitamin and mineral deficiencies. The damaged villi are unable to fully absorb these vital nutrients from the food and many varied deficiency symptoms can result. Common ones include anemia (iron and B12), osteoporosis (calcium and magnesium), easy bruising (vitamin K), muscle weakness (potassium & magnesium), joint & muscle aches, peripheral nerve damage (B1 & B12), extremely itchy skin rash, headaches/migraines, depression (B6 & other nutrients), and infertility in women.

A blood test is now available to screen for Celiac Disease, with a biopsy of the small intestine providing a definitive diagnosis.

There is no cure for CD but it can be successfully controlled with a gluten free diet. There are many books and websites to help you find out which foods are safe and which are to be avoided (there are many hidden sources of gluten in processed foods). Websites I used for this article include: www.celiac.ca, www.celiac.com, and
www.webmd.com/digestive-disorders/celiac-disease.

One of the challenges facing people with CD is finding substitutes for bread and other baked goods (craving for wheat products is one of the symptoms). Gluten free grains and baking products are available in most health food stores. We keep a few basics in stock including rice pasta, quinoa, millet, and various baking ingredients, and can special order many other products. Come in and talk to me about your gluten-free needs.

This article is intended for educational purposes only; for medical advice consult your licensed health practitioner.

028 ADHD and Nutrition [8 Sept 2009]

Attention Deficit Hyperactive Disorder is a major problem in the homes and schools of North America. Current estimates of ADHD in school-aged children in the United States (likely similar in Canada) range from 5 to 12 percent. Boys are 3 to 4 times more likely than girls to have this disorder.

A common solution is a prescription of a neuro-stimulant narcotic such as Ritalin.  These drugs however are not without serious side effects. What can be done to help these children nutritionally?

There is a lot of information available on nutritional approaches to ADHD. I have 8 different books in my store on this topic. The following was gleaned from a 2000 interview with Dr. Lendon Smith on the Dr. Mercola website.

http://articles.mercola.com/sites/articles/archive/2001/01/07/lendon-smith.aspx

Smith has found that children with ADHD can be helped nutritionally with:

·   Calcium (1000mg) and magnesium (500mg) especially if the child has muscle cramps and is very ticklish

·    Omega 3 EPA and DHA Essential fatty acids, especially if there is eczema or other skin conditions

·    B6 (50mg) if the child has poor dream recall

·    Avoiding milk if the child had chronic ear infections as a baby

·    Reducing simple carbs (sugar and white flour) to keep blood sugar even, if the child has severe mood swings

·    Finding and removing food allergens from their diet – eg milk, wheat, corn, chocolate, eggs, citrus (often their favorite food!). One sign of allergies is dark circles under the eyes.

More nutritional/environmental ideas from other sources:

·    Avoid food colourings and additives – a 2007 British study found artificial food colourings significantly increased hyperactivity in children

·    Specific amino acids like Tryptophan, 5HTP, Tyrosine and GABA –  these are required for the synthesis of neurotransmitters like serotonin and norepinephrine

·    Ester C (500-2000mg) – this form of vitamin C is used effectively by Jeffrey Bland in his protocol for ADHD

·    Removal of toxic metals like lead, cadmium and aluminum – this has helped many with ADHD and other learning disorders

·    Limit television and computer time – a 2004 study found a correlation between hours of TV viewing at ages 1-3 and later development of ADHD

Nutritional approaches don’t just mask the symptoms; they seek to remedy the root of the problem. If your child has behavioral problems, you owe it to him or her to explore these ideas. Your child will thank you – and so will the rest of the family, and his or her teacher!

This article is intended for educational purposes only; for medical advice consult your licensed health practitioner.