Elements Of Health

Alternative Health and Healing Secrets!

title

Vitamin D Deficiency is Epidemic in Scope

Vitamin D is a crucial component of not only healthy bones, but a protector against cancer, diabetes, and a strong immune system booster as well. Despite all these virtues, its common deficiency has gone largely unnoticed. Vitamin D deficiency is further exacerbated by malabsorption, which is very common among those who have gluten sensitivity and celiac disease.

http://www.healthnowmedical.com/blog/2011/02/22/gluten-intolerance-vitamin-d-deficiency/

Gluten Intolerance & Vitamin D Deficiency

on Feb22
by Dr Vikki Petersen | Print the article |

Vitamin D Deficiency is Epidemic in Scope

Vitamin D is a crucial component of not only healthy bones, but a protector against cancer, diabetes, and a strong immune system booster as well. Despite all these virtues, its common deficiency has gone largely unnoticed. Vitamin D deficiency is further exacerbated by malabsorption, which is very common among those who have gluten sensitivity and celiac disease.
gluten intolerance causes vitamin D deficiency
A reader wrote in that he has gluten intolerance and low Vitamin D levels despite supplementation for over 6 months. He wanted some information on why that might occur.

Gluten Intolerance & Vitamin D Go Hand in Hand

Vitamin D is a fat soluble vitamin.  Gluten intolerance, especially celiac disease, creates malabsorption of nutrients. But exactly what you’ll malabsorb and to what degree is somewhat unique to individual patients depending where their intestine is most damaged.

The villi(finger like projection which line the small intestine) help to emulsify and absorb fat. These villi are frequently eroded with celiac disease and fat absorption is thereby compromised. The inability to adequately absorb fat will not only affect absorption of vitamins D, E and A, but it will drastically affect hormone, creating hormonal imbalance as well. Hormones are made from cholesterol – fat.

Why Does Deficiency Continue on a Gluten Free Diet?

In the case of this reader, he had been gluten-free for some time. Removal of gluten should, ideally, result in the healing of the villi and normalization of absorption. When that doesn’t occur then we know that something else is compromising healing. I wish I could say that this was an unusual scenario, but it isn’t.  In fact it is more the norm. Eliminating gluten, while a critical first step, is typically insufficient to restore normal function to the small intestine and thereby the total health of the body.

Why? Frequently an individual has an intestinal infection, poor balance of good bacteria, or some other inflammatory factor that is preventing healing. That cause must be identified and treated quickly.

What Type of Vitamin D is Best?

Another possibility is that the vitamin D being taken is not the best quality. I recommend vitamin D3 (cholecalciferol) for my patients in a liquid form. The base is olive oil so that’s what it tastes like.

It is truly important for everyone to know their vitamin D level. But it is especially critical if you’re gluten intolerant. Follow-up in a few months to ensure that what you’re taking is working to optimize your levels is also key.

Finally, work with a clinician who utilizes clinical nutrition or naturopathy so that they have the tools to assess if the small intestine is healing properly. It is frustrating to work so hard to maintain a gluten-free diet or take supplements when damage is continuing to occur that prevents health restoration. Such a program is not difficult, but it must be done.

Please let me know how I can assist you.
To your good health,

Dr Vikki M. Petersen

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Is there a link between Thyroid problems and Gluten Intolerance? We reproduce an interview with Dr Barry Durrant-Peatfield

Re-produced here are some questions and answers from an interview with Dr Barry Durrant-Peatfield – "thyroid expert" who makes some interesting links to thyroid problems and gluten intolerance.

I found this article particularly interesting as in my private practice, the anecdotal evidence I have gleaned over the years is that where there are suspected thyroid related symptoms, the clients are more often than not, also intolerant to gluten.

http://www.bromleyhealthmanagement.com/health/conditions/00026thyroidproblemsandgluten.htm

Thyroid Problems and Gluten Intolerance

Is there a link between Thyroid problems and Gluten Intolerance? We reproduce an interview with Dr Barry Durrant-Peatfield

Re-produced here are some questions and answers from an interview with Dr Barry Durrant-Peatfield – "thyroid expert" who makes some interesting links to thyroid problems and gluten intolerance.

I found this article particularly interesting as in my private practice, the anecdotal evidence I have gleaned over the years is that where there are suspected thyroid related symptoms, the clients are more often than not, also intolerant to gluten.

Additionally, if, as the result of the lengthy consultation process at Bromley Health management, and the results of Full Body or Hormone Screening, I have suspected thyroid problems and referred them to their GP to be tested. Regrettably, many return with a negative result. Some actually arrive reporting that they themselves suspected thyroid problems but the medical tests have proved negative.

The assumption is often that "it runs in the family". Co-incidentally, so does gluten intolerance and as described elsewhere on this website, it is a mistake to assume that gluten intolerance is simply an allergy to wheat. It is an inherited condition which is very often (in my experience) a pre-cursor to many other medical conditions in later life. I have lost the reference but I read some research on the internet which concluded that 47% of 7 year olds are currently gluten intolerant and so, the problems that this brings does not always wait until later life – my concern is that much of the problems attached to gluten intolerance is not being identified by the medical profession. Hence, I believe, why my practice is filled with so many clients arriving with "mystery illnesses".

Q.
How many people have thyroid problems?

A.
It may be as many as one in four people.

Q.
What are the early symptoms and how is it diagnosed?

A.
There are many different symptoms but the most common are fatigue, weight gain or weight loss, loss of motivation, loss of sex drive, some degree of low mood and a general lack of "joie de vivre". Some people have a degree of all these symptoms whilst others may only have one.

The standard blood test measures two kinds of thyroid hormone – liothyronine (T3) and throxine (t4) as well as the pituitary hormone thyroid stimulating hormone. TSH tells the thyroid gland to produce T4, so if you're high in TSH and low in T4 you know the thyroid gland isn't able to produce enough T4. T3 is the active thyroid hormone which is made from T4. If you have a high T4 and low T3 it means a possible deficiency in the enzyme that converts T4 into T3.

The trouble is that these standard thyroid blood tests fail to diagnose people with hypothyroidism in more than half of cases. The chief reason is that many people are adrenally exhausted (stress hormone – adrenaline) and this lack of adrenal hormones interferes with the ability of T4 to deliver its message to the cells which stimulates metabolism (which in turn affects weight). So many people with hypothyrodism look fine on the blood test – meaning that they are making "normal" amounts of thyroid hormone – but in fact, they are suffering from a lack of T4 due to poor cellular uptake. That's why I rely more on symptoms less on these standard blood tests.

Q.
Can you tell me a bit more about autoimmune thyroiditis?

A.
About 50% of people with thyroid problems have this disorder. Basically this means their immune system over stimulates and then attacks the thyroid tissue, leading to hypothyroidism. Ironically, a person with autoimmune thyroiditis may start out being "hyperthyroid", the symptoms of which include wide eyed staring ,shakiness, tremors, feeling warm to the touch, frequent bowel movements, nervousness and irritability. It a person is anti-thyroid antibody positive, it's very important to check for and eliminate allergies.THERE IS A STRONG POSSIBILITY THEY ARE GLUTEN INTOLERANT.

In most cases, hypothyroidism will self-correct in a year or two. That's why I'm not in favour of immediate surgical removal of thyroid or other medical treatments. Both procedures are very hit and miss.

Q.
How do you treat thyroid problems?

A.
I usually start with diet, supplements and lifestyle changes. All the usual suspects make thyroid worse function worse. Sugar, refined foods, alcohol, smoking. There is some dispute about the effect of caffeine. Fluoride in water is a problem. Fluoride competes with iodine. Thus effectively contributing to an under active problem. Environmental pollutants and hormone like chemicals in non organic produce also contribute to thyroid problems. Exercise promotes thyroid function so much so that some people are pseudo-active because it's the only way they feel slightly normal. Very often this strategy alone will solve the problems.

Q.
In terms of diet is the Brassica family of vegetables anit-thyroid?

A.
It is true that the Brassica family (cabbage, Brussels sprouts, broccoli and kale) inhibit the formation of thyroid hormone with the thyroid gland itself. Soy contains phytoestrogens interfere with T4 reception in cell receptors. Have these foods in moderation. For those people who are Hyperthyroid, these foods might be helpful.

Thursday, 25 January 2007

© 2007 Bromley Health Management

Free Lupus E-Book - Lupus may be an allergy

Natural Medicine and Nutritional Therapy
as an Alternative Treatment in
Systemic Lupus Erythematosus

Free ebook to download, click file below to download:


http://www.thorne.com/altmedrev/.fulltext/6/5/460.pdf

________________________________________

Immune System/Autoimmune Disorders | Lupus May be Gluten Allergy

Lupus May be Gluten Allergy

http://bastyrcenter.org/content/view/703/

Some people who have been diagnosed with systemic lupus erythematosus (SLE) may really be suffering from an intolerance to the gluten in their diet, reports the Annals of the Rheumatic Diseases (2004;63:1501–3). In the study, three patients who had been treated for SLE for years no longer experienced symptoms or abnormal laboratory tests and were able to discontinue their SLE medications after removing gluten from their diet.

SLE is a serious and sometimes fatal autoimmune disease in which the body’s immune system attacks its own tissues. The word “lupus” is Latin for “wolf,” and “erythematosus” means “redness.” Together these terms refer to the reddened lesions resembling a wolf bite that appear on the face of people with SLE. Common manifestations of SLE include fever, weight loss, arthritis, nervous-system problems, and, in some cases, heart and kidney damage. Drug treatment for SLE includes prednisone (a steroid drug similar to cortisone) and other powerful medicines that suppress the immune system. These drugs may reduce the damage caused by SLE, but they do not cure the disease or even, in many cases, adequately control it. In addition, drugs used to treat SLE can cause side effects such as osteoporosis, cataracts, or increased susceptibility to infection.

A few research studies have suggested that food allergy is a contributing factor in some cases of SLE, but most doctors do not consider allergy when evaluating SLE patients. The new study presents case reports of three patients previously diagnosed with SLE who were found to have antibodies in their blood against gliadin, a protein present in gluten-containing foods (primarily wheat, oats, barley, and rye). Based on that finding, as well as other tests results, the patients were advised to try a gluten-free diet, which resulted in marked improvement in each case.

 

Doctors frequently equate gluten intolerance with celiac disease, an intestinal disorder in which ingestion of gluten leads to diarrhea, weight loss, abdominal pain, and other problems. The authors of the new study point out, however, that gluten sensitivity can affect many different parts of the body besides the intestines and that some people who become ill from eating gluten do not have celiac disease. For that reason, testing negative for celiac disease does not necessarily rule out gluten sensitivity. The authors suggest that a blood test for antigliadin antibodies can be used to identify gluten intolerance, regardless of whether or not a person has celiac disease.

The results of this study must be considered preliminary and should be confirmed by additional research. Even if confirmed, the findings do not suggest that all, or even most, cases of SLE are caused or aggravated by gluten or other foods. Nevertheless, the study opens a potentially successful new approach to treating a common and difficult-to-treat disease. Recent studies have shown that most people with gluten intolerance (at least those with celiac disease) can safely include oats in their diet, as long as they avoid the other three grains.

Alan R. Gaby, MD, an expert in nutritional therapies, testified to the White House Commission on CAM upon request in December 2001. Dr. Gaby served as a member of the Ad-Hoc Advisory Panel of the National Institutes of Health Office of Alternative Medicine. He is the author of Preventing and Reversing Osteoporosis (Prima, 1994), and co-author of The Natural Pharmacy, 2nd Edition (Healthnotes, Three Rivers Press, 1999), the A–Z Guide to Drug-Herb-Vitamin Interactions (Healthnotes, Three Rivers Press, 1999), Clinical Essentials Volume 1 and 2 (Healthnotes, 2000), and The Patient’s Book of Natural Healing (Prima, 1999). A former professor at Bastyr University of Natural Health Sciences, in Kenmore, WA, where he served as the Endowed Professor of Nutrition, Dr. Gaby is the Chief Medical Editor for Healthnotes, Inc.

Lupus cures

Lupus: Alternative Therapies That Work

 

Published by Inner Traditions

http://www.abouthealinglupus.com/

ISBN # 0-89281-889-1Welcome to this web site for lupus patients, their families and friends. Here is a description of the newly published book, Lupus: Alternative Therapies That Work. This is a guide to non-invasive, non-toxic therapies for lupus. It is the only book to focus on alternative therapies for lupus. The book is available through the online booksellers listed below or from local bookstores including Barnes & Noble and Borders. Thank you for your interest in learning about successful natural therapies for lupus.

 

 


 

 

Table of Contents

Note: Highlighted sections can be read online!

Introduction
Chapter 1: My Story
Chapter 2: What Is Lupus?
Chapter 3: Your Liver
Chapter 4: Your Diet
Chapter 5: Helpful Nutritional Supplements
Chapter 6: Healing Herbs
Chapter 7: Beneficial Fats and Oils
Chapter 8: Environmental Toxins in Food
Chapter 9: The Dangers of Toxic Dentistry
Chapter 10: Traditional Chinese Medicine
Chapter 11: Mind-Body Therapies
Chapter 12: Caring for Your Spirit
Chapter 13: How to Begin
Index (click to view full index!)

Lupus seminar
Above: The author leading a seminar for lupus patients, their friends and family members. The author is fifth from the left.
Click here to read more about the book!
Click on the cover to read more about the book!

 

 


 

Order Lupus: Alternative Therapies That Work Online!

Visit the American Booksellers Association directory to find an independent bookseller near you!
innertraditions.com
Publishers of Lupus: Alternative Therapies That Work
Amazon.com www.BookSense.com

 


Other Web Resources for Lupus Patients

The following websites are useful not only for those with SLE, but for anyone, healthy or ill, who wishes to learn more about alternative medicine.

Alternative Health News Online (www.altmedicine.com)

NaturalHealthWeb.com (www.naturalhealthweb.com)
These websites provide both general and specific information on many of the alternative health practices discussed in this book, as well as links to other helpful sites.

Alternative Medicine Review (www.thorne.com/altmedrev/index.html)
This website contains updated, professional articles on the latest alternative medicine research.

National Center for Complementary and Alternative Medicine (nccam.nih.gov)
This website serves as an excellent clearinghouse and gateway to further information about alternative medicine for both consumers and practitioners.

----------------------------------------------

Listen up, people:

It is time to THINK OUTSIDE THE CELIAC BOX!

To be diagnosed with celiac disease, you must meet strict testing criteria which includes visible damage to the intestine (from samples taken during biopsy). If it’s not visible, or if the person checking simply misses it, there is no diagnosis. NO DIAGNOSIS. Because doctors don’t have a way to confirm that gluten is harming someone without visible damage to the intestines. The person doesn’t fit into the Box.

So if it’s not celiac disease, what is it? Here are some reasons a person could test negative for celiac disease, but still could benefit from a gluten-free diet:

  • Blood tests can be falsely negative.
    There are people who test negative but actually have the disease. This could be due to the fact that the person is not eating much gluten already because he knows that it makes him feel bad. Not eating enough gluten can produce a false negative on the blood test. If the person had been eating a lot of gluten, the test result may have been positive.
  • A person could be “pre-celiac” or have “latent celiac disease.”
    There are some people who test negative on a blood test now, but positive later after more damage is done. According to Dr. Peter Green in his book Celiac Disease, A Hidden Epidemic, this situation may be seen in younger children and young adults who have negative blood tests but develop celiac disease later in life.
  • A person could have “non-celiac gluten sensitivity (NCGS)”, “non-celiac gluten intolerance”, “gluten sensitivity”, or “gluten intolerance.”
    These terms all refer to the same idea, that a person could be reacting to gluten without having the specific type of damage attributed to celiac disease. The reactions could be the same and as strong as those seen in people with celiac disease, however. This is an area that currently is not in the mainstream medical thought. This is outside the Celiac Box.

I believe strongly that we need to start looking at gluten sensitivity as a spectrum, with celiac disease at the extreme. I realize the difficulty that doctors face when there are no reliable, accepted, mainstream tests for gluten sensitivity (yet), but it should also be recognized that the celiac tests are not reliable for those that don’t fit into the Celiac Box.

http://surefoodsliving.com/2009/04/think-outside-the-celiac-box/    

 

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Crohn's Disease & Gluten Free Diet

By Mario Calhoun, eHow Contributing Writer
(0 Ratings)

Crohn's disease is an irritable bowel disorder that causes inflammation in your digestive tract, which manifests as diarrhea, bloody stool, abdominal pain and cramps, as well as ulcers. Other common symptoms include loss of appetite and weight loss, according to the Mayo Clinic. Taking anti-inflammatory and immune system suppressants, or adjusting your diet can reduce symptoms. Of the many IBS diets, a gluten-free diet can reduce the frequency of inflammation and other symptoms associated with the disorder. Contact your dietitian to determine the safety of a gluten-free diet.

    Carbohydrates

  1. A healthy diet needs to contain complex carbohydrates, as they provide fiber and nutrients that prevent constipation and reduce cholesterol. Unfortunately the protein gluten is found in food that contains wheat, rye or barley, according to "Controlling IBS the Drug-Free Way." Switch to gluten-free bread and pasta, and be sure to check food labels to determine if gluten is an ingredient. Gluten can also be found in cookies, cakes, soups, gravy, sauces, salad dressings, beer, processed meat and candy. You can find complex carbohydrates in beans and vegetables including corn, potatoes and yams.

    Meats

  2. Unless you are consuming processed meat or imitation seafood, it is safe to eat meats. Fresh meat that is low in saturated fat is preferred over fatty meats such as regular ground beef and bacon. Reduce your saturated fat intake by removing the skin from chicken, and eat salmon, mackerel, trout or albacore tuna, as they are high sources of polyunsaturated fat and protein.

    Products to Avoid

  3. Lipstick, toothpaste, vitamins and even postage stamps contain gluten, and should be avoided to prevent Crohn's disease symptoms. Food additives that contain gluten include malt flavoring, modified cornstarch and brewer's yeast. Look for make-up lines that are labeled as gluten-free, and avoid taking vitamin supplements unless they are labeled as gluten-free.

    Meal Portioning

  4. Decrease the size of your meals and break your meals from three large meals to five to six small ones, according to the Mayo Clinic. This helps your stomach digest the food easier by putting less stress on your digestive tract.

    Cross Contamination

  5. Avoid cross contamination, which can occur if you place your food on a surface that previously had gluten on it, or if you touch a gluten food followed by touching your gluten-free food. Wash your hands by rubbing them with soap for 15 to 20 seconds followed by washing them with warm water. Wash a surface that had a gluten product on it before using it for your gluten-free food.
__._,_.___

Wheat a wonderful grain we have converted in a deadly poison!

Wheat a wonderful grain with we have converted into a deadly poison 


http://panhwar.com/Article111.htm

Wheat, and other grains discovered by man and their propagation by the invention of cultivation provided food full of nutrients. It has helped in the population growth during the past 7000 years, but, let us examine about the situation in the world at this time. Throughout the history of the world, wheat has proved to be one of the nature’s most perfect food, full of vitamins, minerals, fibbers (lignin) and many trace elements. The wheat germ is rich in “B” vitamins and also a very valuable  “E” vitamin, that is especially helpful in building up the same cells that are weak and susceptible to cancer. The wheat bran is an ideal source of fibre or lignin that acts as a spos in the colon (large intestine). It absorbs and carries off colon poisons and deposits. White flour to day available from the flour mills does not contain the bran, or any wheat germ, because the bran is dark and heavy, therefore breads and pastries will firstly not fluff up, like we are used to having them and secondly will not look whitish and therefore suppose clean. The germ is never utilised because it is delicate and the valuable oils will go rancid and spoil at room temperature within about 72 hours after milling. It takes more than 72 hours for flour to reach stores and by that time germ is destroyed and flour started getting rancid.
 
So white flour and related processed products as available to consumer contain no germ or bran, but instead only the inside white part of the grain (endo Sperm) which is almost all starch and calories from it is available to the consumer. The germ and bran is either thrown away or used as feed for cows, buffaloes, goat, horses or other livestock. If germ remains in flour it deteriorates within 72 hours and spoils the flour.  The flour from the mill is to be stored for weeks, even if it had germ it would be rancid and harmful to health. Thus gone are the good old days when every house-hold in villages had a stone flour mill operated by women folk early in the morning for hours, even before Mullas and cocks awoke up people by their respective calls.
 
What about flour available on the shops.
What we really get a product, which has wheat flour less the germ and most of the bran. It is not a complete food any more cursed be diesel engines which during past 60 years, in the guise of removing drugery of flour grinding by women, spread poison in the rural areas of Sindh and South Asia.
 
Much has been said in the past few years regarding diet and health. There is a direct connection between heath and what we eat. Most heart ailments can be traced to diet related problems and so are troubles with kidneys and gall stones, ulcers, high blood pressure, diabetes, hypoglycaemia, obesity, tooth decay, constipation, haemorrhoids, many types of cancer, myopia, fatigue and low resistance to the cold and flu. Actually diet plays an important part in all the functions of the body and mind, and yet so many of us in big towns feed ourselves with food unworthy for good health. Most of the time we do so without knowing it, but those who know it do no care. I do not eat wheat. I can not eat it. My stomach is sensitive to it called ‘gluten’ sensitivity. It is a rare condition. I eat rice. I was advised by Dr. Sir Francis Avery Jones that I could eat rice instead of wheat   not p9olished rice. Rice should be eaten with its bran. I accept medical advice and practice it religiously.
 
Would it not be worth while for all of us to examine what we are eating and if necessary make some changes to our eating habit and diet if we can afford it. It is much easier to retain  the health we have, than to try to “Buy it Back” after we have lost it. Without health we can not enjoy our families or the treasures of this world, that we may have accumulated. It is certain that we can not come back to this earth of ours again still get compensated, if we maintain a good health by spending less, but living wisely.
 
Something about cancer.
Cancer is a disease that takes many forms and symptoms. It can attack anyone, at any time, and generally is fatal. In order to avoid the ever present fear of the dreaded cancer, a little knowledge can go a long way. Cancer is a disease of “sick” cells that become unable to cope with the chemistry in the body resulting in unnatural and uncontrolled cell growth. It is not necessarily a disease of old age.
 
Let’s discuss the cause of a typical case of cancer. The colon (larger intestine) is the waste basket for nearly all body organs. The lungs, liver, pancreas, gall bladders, and kidney to name a few, are all connected in some way to the colon, through “bile’ducts” (small drain tubes) to dispose of their toxic and poisonous wastes.
 
Highly refined foods-indulging sugar or white flour (or foods made from  them) have a tendency during digestion to leave a gummy film on the inside wall of the colon. In time this gummy material hardens, preventing the colon form expelling wastes properly. If the condition is allowed to go soon the colon can plug up and form pockets of waste material and slime. This not only causes stress on the colon, but also backs up poisons in all parts of the body, resulting in the possible toxic poison of one or more organs. The cells of the organ then are weakened and become sick in their own wastes, making them susceptible to many complications including cancer. To add to this problem most of us eat meat regularly which generally is high in toxic poisons as is most food prepared with preservatives or chemicals that can overburden the already the sick organ. The poisons that can not escape can have many tragic effects; among them “could be cancer” is importnt one. Common sense leads to the believe to this evidence.
 
As a rule, once you realise you have cancer, generally you have already had the condition for some time, may be even years. You can not hope to correct a condition that has been breeding over a long period of time, with a bottle of vitamins and a sack of wheat. Remember wheat is a food, not a cure, and vitamins are food strenghteners. Wheat will build, strengthen and cleanse the body, and reverse the declining health pattern. Time is needed however for this process to take place. A permanent commitment is a must to have a lasting change in health. If cancer is seriously advanced, there may not be enough time for the reversing process to cleanse and strengthen the body enough to overtake and halve the cancer growth.
 
Under some conditions a special body cleansing program can dramatically decrease the cleansing time.
 
A few cases of cure of early cancer.
A few cases of cancer have been reported from USA where some men had started developing an early cancer of colon. In one case doctors gave the patient five years to live. This patient decided that the poisons pouring into colon have to be washed out and he new that vitamin “E” which comes from wheat-germ oil and wheat-bran if not ground to very fine powder could help him. He therefore went after the development of a device working on the principles of old mill stone, which every house in the South-Asia possessed only about 40 years back. This did trick the man has survived more than 20 years. What the stone mill did, was to grind the wheat grain not to fine powder but to rough flour and the bran which is ingredient left to absorb cancer producing poisons. Disease of the colon is very common in Pakistan, and unless proper care is taken many of  would die of the cancer of the colon.
 
Modern technology versus the stone mill technology.
The stone mill which seem to have been invented after the invention of wheel between 1700-1000 BC, consists of two milling stones, the lower one fixed on a large earthen or wooden pot or even at times on the ground and the upper stone which was turning at slow speed. The spacing between the stones was adjusted by means of a simple lifting device. Grain was fed at the centre of the top stone and it came out from the sides due to centrifugal action. The upper stone will moved around with a handle, by ladies of the house-hold. The speed was slow, flour was rough but bran was not destroyed. Only enough grain was milled each day to be consumed within next 15 hours. The wheat germ oil which forms natural vitamin “E” was fresh and not destroyed. The slow movement of grinding stone did not raise the temperature of the flour and therefore it did not burn vitamins or turn the bran into fine powder and thus making it incapable of absorbing moisture. The bran was left in form of small flakes which absorb moisture. The people of Sindh knew its value and were opposed to removal of bran in sieves. The bread with bran present did not look very white and very fine but surprisingly it was easy to eat and even after it had been kept for a few hours it could be chewed easily unlike bread from fine flour. In case they sought very fine flour for spaghetti, sweetmeats and etc., bran was sieved out, and the flour left over, was passed through the grinding stone a second or third time and the fine flour so produced was used for the purpose. The people in the village knew that it was mostly starch and not as energy giving as rough flour. In my child-hood days I had clearly learnt about the difference.
 
 
Modern flour mills.
Between the two world wars, the European technology of the flour mills was introduce in the South-Asia. It was operated by a diesel engine. The flour mills has two types one the stone type and other of metallic burr type; both used one general principle:- grinding of grain with use of pressure between two stones crushing and pulverising it as it was fed between two milling usufructs. Pressure resulted in high out puts as well as use of high speeds which increased out puts further. Consequences were very high temperatures. I believe that temperatures inside the grinding burr areas must be of the on of 180°F, as there is a loss of as much as 2 ½ % in the weight, caused by evaporation of moisture from the grain. When flour comes out it is hot, difficult to touch most probably at a temperature not less than 150°F. Flour produced is extremely fine and in the process vitamins are destroyed, bran no longer is in form of flakes but in form of fine powder, which is incapable of absorbing moisture. Vitamin “E” must be also partially destroyed and damaged. When I used to eat wheat, could tell the difference between the two types of wheat’s. The flour produced at home was more tasty and not heavy on the stomach as the other types, which was difficult to digest. The latest type of mills in Pakistan are stone or burr type. Whether they are stone or metallic burr makes no difference, as both produce excessive friction and heat, as compared to slow turning low speed and low pressure old age manual mill-stone rural areas. At high temperatures, chemical reactions take place more easily and at faster rates, destroying delicate ingredients. Bran which is fibre once ground to fine powder loses its effectiveness as moisture absorbing fibre. I am firmly of the opinion that if bran becomes easily available it may be consumed with each meal in crude form as it has three times the capacity to absorb moisture than the fine barn.
 
 The mechanical flour mill finally appeared near our village in 1933 and women really fought to freedom by sending their men to the mill, with wheat to have it ground to flour. Some men considered the mill flour as superior and bread from it more tasty as well as better in appearance, but sufficient percentage complained of stomach pains. Those who suffered from no pain, considered others as backward, ill-disposed to new machinery and development and even tried to convince them-selves that these people has no regard for drudgery of female-folk and opposed milled flour, to save money on grinding. The process was irreversible. Women refused to grind wheat and rice to flour, but used the same stone for grinding pulses and spices only occasionally.
 
There is need for small operated by fractional kilowatt motors to grind wheat  and other grains at slow speed and low temperatures. It can be a proper attachment to Kenwood chief type kitchen set.
  

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    1
    Desensitized estrogen receptors in the breast.

    2. Reduced estrogen production in overactive ovaries.

    3Reduced fibrocystic breast disease which often precedes
    breast cancer.

    4. Caused cancer cell death, slowed down cell division and
    reduced blood vessel growth to tumors.

    5Caused more cell death than the chemo drug, Fluorouracil .

    6Prevented rats from getting cancer when they were fed the breast 
    cancer causing toxin DMBA.


    Research suggests that some breast cancers may be an 
    iodine deficiency disease.

    As iodine consumption has gone down, breast cancer rates have gone up. But 
    the research goes far deeper, exploring the effects of iodine supplementation on 
    breast disease and breast cancer. This important breakthrough has been in the 
    research pipeline for years but only recently found momentum.  After sifting 
    through 50 years of iodine research and corresponding with researchers around 
    the world, the editors report that abnormal iodine metabolism, due either to 
    bromide dominance in the environment or a dietary deficiency of iodine, must be 
    addressed as part of a preventive and or a therapeutic strategy.  

                                    Iodine Deficiency Growing Worse

  • Iodine consumption by Americans has dropped 50% since the 1970s as breast 
    cancer rates have risen (1) In the US Goiter Belt,  where iodine in the soil is
    lower, breast  cancer is higher (2).

  • By contrast, the incidence and severity of breast cancer are less in Japan than
    in Europe and the US, attributable to the diet (3).  Japanese women consume 25 
    times more dietary iodine than North American women and have lower breast 
    cancer rates (4).

  • Meanwhile, since the 1970s, in the US and several other countries, iodine-
    blocking bromides have been added to flour,  some sodas, and medications, 
    exacerbating the iodine deficiency.

  • Fluoridated drinking water also depletes iodine absorption. Thus, as women
    consume less iodine and excrete more due to toxic elements, our risk for breast 
    cancer grows(5).

                        Iodine and Benign Breast Disease

  • Blocking iodine in rats' food supply led to progressive human-like fibrocystic
    disease (atypia, sclerosing, calcifications, dysplastic changes) as the rats aged 
    (6). Supplementing patients with fibrocystic disease with iodine helped to resolve 
    fibrosis and reduced breast size (7).

  • For women with painful breasts accompanying fibrocystic disease, iodine  
    improved symptoms in more than 50% of the women who took 6.0 mg. of iodine for 
    6 months (8), and brown sea alga improved pain and nodularity in 94% of the 
    women (9).  From the editors' observations of the Iodine Investigation Project 
    participants, depending on the kind of iodine agent used, painful breast 
    symptoms have resolved in from 24 hours to two months.

  • Since benign breast disease increases the risk of breast cancer (10), and iodine 
    improves fibrocystic disease, we at Breast Cancer Choices propose studies to 
    see if iodine supplementation decreases the risk of getting breast cancer and 
    the risk orecurrence.

                                           Iodine and Breast Cancer         

  • For breast patients, iodine's therapeutic mechanisms of action may be at least
    three-pronged:  Hormonal (11),  Biochemical (12-18), Genetic (19).

    That is, iodine desensitizes the estrogen receptors, alters the chemical pathways 
    as well effects on the genes, resulting in less cell growthand causing anti-tumor 
    effect by causing apoptosis (programmed cell death) of malignant cells.

  • Iodine-rich seaweed exhibits an anti-cancer effect in rats and in the lab on human 
    breast cancer cells.

    Adding seaweed to rats' food delays the onset and number of rat mammary 
    tumors (20,21). And in the lab, mekabu seaweed plant induced cell death in three 
    kinds of human breast cancer cells. Mekabu had a stronger effect on the cells 
    than the chemo drug, 5-fluorouracil (22).

  • Adding  iodine to chemically-induced (DMBA) rat breast tumors stops the
    growth of the tumors.  Adding iodine plus medroxyprogesterone gave the 
    highestlevel of response: the growth-suppressed tumors showed 100% times the 
    iodine content than the full blown (nonsuppressed) tumorsThe researchers 
    suggest that the uptake of iodine was enhanced by medroxyprogesterone. (23).  
    As David Brownstein, MD, phrased it, "You cannot give breast cancer to rats that 
    have sufficient iodine."

  • In small, preliminary patient studies, using the screening iodine-loading test, 
    breast cancer patients excreted less urinary iodine than healthy people, implying 
    iodine-deficiency (24,25).

              What to do about iodine deficiency?

  • The editors at Breast Cancer Choices recommend patients read as much as they
    can from the Iodine Related Links on the top left side of this page.

  • Secondly,  we recommend taking the Iodine Loading Test  which will provide a 
    guideline to your current iodine sufficiency status. Then join the Iodine 
    Investigation Project and participate in our confidential database so we can 
    follow your progress. Next, consider finding an iodine-literate practioner (ILP 
    from our directory or one willing to consider this non-toxic therapy.

  • Iodine ProtocolDepending upon the results of your screening iodine-loading 
    test,  most doctors we are familiar with currently recommend 50 mg or more of 
    iodine daily in the form of Iodoral tablets (a combined iodine-iodide formula), but 
    others recommend an iodine-only formulation or Lugol's iodine solution.

  • Where to Get Iodoral:  Iodoral tablets may be available from your health 
    practitioner. The Breast Cancer Choices charity fund-raises for the Iodine 
    investigation Project through sales of Iodoral. If we have provided information to 
    you, please consider buying from a charity rather than a for-profit company.

  • Iodine Companion Nutrients. Many Iodine Literate Doctors suggest selenium(26),  
    vitamin C (27), and magnesium(28) enhance the therapeutic value of iodine. 
    Niacin was also recommended at the February 07 Iodine Conference. Thyroid 
    function should be closely monitored and may require an adjustment of thyroid 
    medications.

  • For those experiencing uncommon detox side effects such as constipation, acne 
    or rash,the Yahoo Iodine Group has used 1/2 teaspoon Celtic salt dissolved in a 
    large glass of water, taken twice a day. Drinking additional water and taking extra 
    vitamin C may help even more.  

                                  What to Expect

    The Breast Cancer Choices Iodine Investigation Project is currently following 
    patients taking iodine to prevent recurrence. Most patients report no side 
    effects.  Some report a range of non-breast improvements such as change in 
    thyroid status, need for less thyroid medication, weight loss, ovarian cysts 
    resolving, fibroids shrinking, improved energy, mood and mental clarity.

    But be aware  some iodine takers report what we believe to be iodine detoxing 
    bromide into the bloodstream causing symptoms of bromism.

    According to a Department of Defense commissioned report, , bromism symptoms 
    can manifest as lethargy, depression, "dark" thoughts, "brain fog," constipation, 
    leg and hip pain, acne, rashes and other symptoms. These side effects are 
    usually reversible in 24-48 hours by discontinuing the iodine and allowing a short 
    period of washout before restarting at a lower dose. Again, as stated above, 
    Celtic salt in water has relieved detox symptoms quickly by speeding up bromide 
    detox through the kidneys. See Iodine Protocol.

    CAUTION:  DO NOT TAKE IODINE IF YOU ARE ALLERGIC TO IODIZED SALT

  Since bromide excretion seems to be higher in breast cancer patients than
    undiagnosed persons (29), it is important that each patient develop a strategy 
with her physician to clear the bromide. Ways of eliminating bromide detox 
symptoms by taking 1/2 teaspoon of Celtic salt in water are currently being used

Celiac disease and Liver disease

 

Celiac Disease and Liver Disorders

 Celiac.com 12/06/2007 - About one person or so in every hundred has celiac disease, which means they suffer from a variety of associated symptoms along with intestinal damage and associated conditions. Research shows a connection between celiac disease and a variety of hepatic disorders. People with celiac disease have a higher instance of certain disorders of the liver. One of the most commonly presented liver problems among celiac patients is isolated hypertransaminasemia with non-specific histologic changes.

Following a gluten-free diet usually returns the liver enzymes and histologic function to their normal state. People with celiac disease can also have unrelated liver conditions, such as primary biliary cirrhosis,autoimmune hepatitis, or primary sclerosing cholangitis.

Most people don’t know much, if anything about celiac disease. Even most people with celiac disease or gluten intolerance face a long learning curve to get up to speed on all of the related issues that concern them. Many people with celiac disease understand that it is a condition in which an auto-immune mediated reaction to the presence of gluten from wheat, rye or barley cause damage to the lining of the intestine, which, if left untreated exposes them to greater risks of certain types of cancer, along with diabetes, and many other conditions.

Even though it is well known among physicians that celiac disease is associated with a variety of other conditions, until recently, those associated with malabsorption were the best documented. Most doctors and researchers believed that these associated conditions were the direct result of, or closely associated with the malabsorption and a compromised nutrient uptake facing untreated celiac patients.  

Recently, however, evidence has begun to emerge that shows celiac disease to be a multi-system disorder that might affect a wide array of organs, including the bones, the heart, the skin, the liver, and the nervous system. Evidence is emerging that shows that beyond damaging the liver outright, celiac disease might also compound the impact of chronic liver diseases when the two occur together.

To better understand the relationship between celiac disease and various liver disorders, researchers Alberto Rubio-Tapia and Joseph A. Murray conducted a review aimed at exploring the spectrum andpathogenesis of liver maladies associated with celiac disease, and to better describe the connection between celiac disease and those liver maladies to better establish a baseline for diagnosis and therapy to help those with chronic liver ailments and to better diagnose and treat celiac disease.

Study Method
In June 2007, the researchers searched PubMed for English-language journals that included full-length articles with the following keywords: celiac disease, sprue, liver disorders, liver involvement, liver tests, hepatitis, cholangitis, and cirrhosis. The researchers looked at 259 cases of patients with chronic hepatitis C, and found that they were three times more likely than a control group of normal volunteers to have celiac disease. The rate was 1.2% versus .4% for the control group.

A second study showed a prevalence of celiac in 534 patients with chronic hepatitis to be 1.3%. Lastly, people with celiac disease show a high rate of non-response to hepatitis B vaccine. Non-response rates were 54% in children with celiac disease and 68% in adult celiacs.

Hemochromatosis
Celiac’s connection to hemochromatosis is twofold. Case histories show that iron overload and diagnosis of hereditary hemochromatosis often follows successful celiac treatment. Also, British patients with celiac disease showed a greater occurrence of mutation in the gene (HFE) controlling hemochromatosis, which might indicate that enhanced iron production is an adaptation to the reduced nutrient absorption associated with celiac. However, a study of Italian celiac patients showed no such increase in mutations. Researchers suspect that any relationship might be coincidental, as both conditions affect large numbers of Caucasians.

Nonalcoholic Fatty Liver Disease
About 10% to 25% of the general population will develop nonalcoholic fatty liver disease.  Nearly 1 in 3 Americans diagnosed with celiac disease is overweight or obese. Two different studies have shown the number of biopsy-confirmed celiac disease in about 3.5%, or over three times that of the normal population.

Liver Transplant
Of 185 patients who underwent transplant, 4.3%, over 4 times the normal population, were positive for celiac disease. In nearly all cases, the cause of the end-stage liver disease requiring transplantation was autoimmune.

Gluten Withdrawal
In patients with nonalcoholic fatty liver disease, a gluten-free diet coincided with a normalization of liver blood test abnormalities, but the exact effects of a gluten-free diet on liver abnormalities in non-alcoholic fatty liver disease and other liver disorders needs to be clarified through further study.

Conclusions
A gluten-free diet is an effective medical therapy for most patients with celiac disease and liver disorders. The effect of a gluten-free diet on the progression of liver diseases associated with celiac disease is less clear. Clearly more studies need to be conducted to further elucidate the relationship between celiac disease and various disorders of the liver.

HEPATOLOGY 2007; 46:1650-1658.

 

Acupuncture and Liver Disease

By Victoria Dragon 

http://www.acupuncture.com/education/theory/qistagn.htm

Once you've recognized that Qi is Stagnant, the next question is why is the Qi Stagnant? Qi Stagnation (Qi blocked or not flowing very smoothly) can arise from a number of causes.

One of the main ones is emotional problems. What is meant by this is that the person either is repressing emotions or giving in to them too much. Emotions - like energy - only cause problems when they're blocked or inappropriately channeled. Blocking emotions includes things like refusing to acknowledge them, being in denial about them, etc. Inappropriately channeling them includes things like a person who substitutes one emotion for another. Like a person who substitutes feeling anger in order keep from having face a more threatening emotion like fear or feeling helpless and vulnerable. This often is a person who throws temper tantrums, is always angry, and is abusive towards others. The giving in to anger and over- and inappropriately expressing anger is a way to keep from having to face and deal with emotions which are more threatening to the person than anger is. Scapegoating is another form of inappropriately channeling emotions. Instead of confronting the person who is responsible for the original pain and rage, the person will take it out on others. Needless to say, this never works for very long, and the abuser who engages in this starts to require more frequent and more severe "fixes" of taking the anger out on others. The only cure is for the person to eventually confront the true source of the pain and rage.

TCM looks at the effects that various emotions have on energy flow in the body. Each meridian (pathway of energy) has a proper direction of flow, and each emotion will affect energy flow in a different way. Energy in the Stomach meridian is supposed to descend. If it "Rebels" and flows upward instead, a person can experience problems like nausea (not the only possible cause of nausea but one of the possible causes), vomiting, and burping. The flow of energy in the Spleen meridian is supposed to ascend. When it "Sinks" instead of rising, the person can experienced problems like a prolapsed stomach, prolapsed uterus, prolapsed anus, etc.

Each of the emotions have an effect on energy flow. Anger and frustration will cause it to rise inappropriately or to Stagnate. Stagnation can trigger another TCM imbalance. Energy that stays in one place for too long and can't move freely produces Heat, and if this goes on too long, this Heat can change into destructive Fire, and the person has some major health problems. Think of the analogy of an electric wire carrying more electricity than its diameter can safely carry. The thinner wire - unlike a thicker one - will overheat. If it gets too hot this can cause a fire. Another analogy is a pressure cooker. All pressure cookers have a vent for releasing excess pressure. If it didn't and the pressure rose too much, the entire pressure cooker would cxplode. Something similar to this can happen in the body when Qi Stagnates.

Note for those new to TCM: The Liver and the Gall Bladder are the two Organ systems most vulnerable to anger and frustration.

Something else which can cause Qi to Stagnate is Cold. If a person suffers long enough from Exterior Excess Cold (cold weather) and it invades to the Interior, or, if the person is Yang Deficient (not enough Yang energy to warm the body properly), Qi Stagnation can result. Cold slows things down and congeals. Think of a stream or river frozen in the winter. Even if the stream or river doesn't freeze entirely, the water isn't flowing like it usually does. And even the water at the bottom of the stream or river which is still flowing is flowing much slower than it usually does.

An excess of foods that are too Cold or foods that are too Hot also can trigger Qi Stagnation problems.

Mechanical injury can produce Qi Stagnation problems. Accidents or surgery. In these cases, Blood Stasis (Blood not flowing properly) developing because of the accident (bruises) or after the surgery usually is the more immediate problem, but Qi Stagnation also can result. Blood Stasis if not treated can trigger Qi Stagnation problems just like Qi Stagnation (in particular Liver Qi Stagnation) can trigger Blood Stasis problems if left untreated long enough.

Spinal misalignment also can trigger Qi Stagnation problems. Massage may be able to take care of some of these problems. In other cases the person may need to see a chiropractor or a DO (Doctor of Osteopathy). Spinal misalignment can arise due to different causes. Sometimes a person is born with one leg longer than the other. Sometimes an accident will cause the problem. Sometimes cold can cause the problem. In addition to cold being able to trigger Qi Stagnation by causing the muscles to contract excessively, these muscles staying contracted too long because of cold can throw the alignment of the spine off in some susceptible individuals, thus creating further triggers for Qi Stagnation.

There are other possible causes of Qi Stagnation. These are some of the main ones.

I want to make some additional comments here. Once there has been damage to the Liver and/or Gall Bladder whatever the initial cause - emotional, poisoning, virus or bacterial infection, mechanical trauma such as accident or surgery, parasites - the person is going to be more prone to experiencing anger and frustration than before. This is a snowballing situation. Once the Liver is damaged from whatever initial trigger, the person will be more prone to feeling anger, the increased anger will further damage the Liver which results in more anger which then further damages the Liver, and so on. It snowballs - just like a snowball rolled in snow will keep getting bigger and bigger and bigger.

When someone appears very angry suspect and rule in or rule out Liver imbalance and/or pain. People in chronic pain very often will appear and be angry. Even low level chronic pain that a person has learned to ignore consciously can produce this effect. This correlation between pain and anger is not surprising to someone in TCM. One of the possible manifestations of Qi Stagnation is pain. Be it headaches due to Liver Yang Rising or Liver Fire Blazing or pain in the sides due to Liver Qi Stagnation or pains in the lover abdomen that move around a lot. Not all pain is due to Qi Stagnation (there are other possible Roots) but in cases of pain due to Qi Stagnation, that pain can be relieved by the appropriate herbs, acupoints, or massage techniques that get Qi flowing properly again. Sometimes the appropriate herbs may be a combination of different classes of herbs. For example, in cases of pain due to Qi Stagnation due to Cold, herbs to move Qi by themselves won't be enough. You also will need to include warming herbs to correct the Cold which was and is the trigger for the Qi Stagnation. In the case of pain due also to Blood Stasis as well as to Qi Stagnation, both herbs to move Blood and to move Qi will need to be used.

Knowing the basics of TCM and how things work will enable you to analyze more thoroughly than you otherwise would be able to. For example, someone comes in who complains of having felt cold and having trouble warming up for a very, very long time. In this particular case, Yang Deficiency stands out as the major analysis. The Yang Deficiency is so severe that it dwarfs everything else and may even mask some other problems. In cases like this, you can just about bet that there are going to be some Qi Stagnation problems. Yang tonic herbs and herbs to warm the Interior may or may not be enough in one of these particular cases. You may also need to include an herb to get Qi moving properly. When problems go untreated for a very long time and trigger other problems, the other problems can assume lives of their own. In other words, they gain such a foothold that they will continue even if the original imbalance which gave rise to them is corrected.

Victoria Dragon

http://groups.yahoo.com/group/ChineseHealing  

 

How to cure type 2 diabetes

 

How to cure Type II Diabetes by Dr. Joseph Mercola

With one in four people in the US suffering from type II diabetes right now, I found this to be too valuable not to repost. The following is an exerpt from a recent article by Dr. Joseph Mercola. I encourage you to check out the complete article here if you or a loved one is suffering from this cureable disease.

 

You CAN Cure Diabetes!

As I said earlier, type 2 diabetes is virtually 100 percent avoidable and can be effectively treated without medications in about the same percentage of cases by recovering your leptin and insulin sensitivity. Leptin, a relatively recently discovered hormone produced by fat, tells your body and brain how much energy it has, whether it needs more (saying "be hungry"), whether it should get rid of some (and stop being hungry) and importantly what to do with the energy it has (reproduce, upregulate cellular repair, or not). In fact, the two most important organs that may determine whether you become (type 2, insulin resistant) diabetic or not are your liver and your brain, and it is their ability to listen to leptin that will determine this. And guess what... The only known way to reestablish proper leptin and insulin signaling is through a proper diet and exercise! There is NO drug that can accomplish this, but following the lifestyle strategies listed below can help you do at least three things that are essential for successfully treating diabetes: Recover your insulin/leptin sensitivity Help normalize your weight, and Naturally normalize your blood pressure.

None of these will drastically raise your risk of a heart attack the way Avandia will. Rather, they will benefit your heart and your entire body: Severely limit or eliminate sugar and grains in your diet, especially fructose, which is far more detrimental than any other type of sugar. Finding out your nutritional type will help you do this without much fuss. While nearly all type 2 diabetics need to swap out their grains for other foods, some people will benefit from using protein for the substitution, while others will benefit from using more vegetable-only carbohydrates. Therefore, along with reducing grains and sugars, determining your nutritional type will give you some insight into what foods you should use to replace the grains and sugars.

Exercise regularly -- a must for anyone with diabetes or pre-diabetes. Typically, you'll need large amounts of exercise, until you get your blood sugar levels under control. You may need up to an hour or two a day. Naturally, you'll want to gradually work your way up to that amount, based on your current level of fitness.

Avoid trans fats

Get plenty of omega-3 fats from a high quality, animal-based source.

Get enough high-quality sleep every night.

Optimize your vitamin D levels. Recent studies have revealed that getting enough vitamin D can have a powerful effect on normalizing your blood pressure and that low vitamin D levels may increase your risk of heart disease.

Optimizing your vitamin D levels may also eliminate the risk of type 1 diabetes in your children if you are pregnant. It’s also vital for infants to receive the appropriate amounts of vitamin D in their early years for these same reasons. Ideally, you’ll want to do this by exposing a large amount of your skin to appropriate amounts of sunshine (or a safe tanning bed) on a regular basis, year-round. Your body can safely create up to 20,000 units of vitamin D a day this way. However, if neither of these options are available, you may want to use an oral vitamin D3 supplement. But remember, if you choose to take an oral supplement it’s essential that you get your levels tested regularly by a proficient lab to make sure you’re not reaching toxic levels, and are within the therapeutic range. Maintaining your vitamin D levels around 60-80 ng/ml can significantly help control your blood sugar.

Address any underlying emotional issues and/or stress. Non-invasive tools like the Emotional Freedom Technique (EFT) can be extremely helpful and effective.

Monitor your fasting insulin level. This is every bit as important as your fasting blood sugar. You'll want your fasting insulin level to be between 2 to 4. The higher your level, the worse your insulin receptor sensitivity is. These are the top steps you should take, starting today, if you have type 2 diabetes. Doing so will virtually guarantee that your diabetes will disappear. And if you want to make sure you are not one of the millions impacted by the coming diabetes epidemic, these same steps will help you to stay healthy and diabetes-free.

Complete article is at

http://articles.mercola.com/sites/articles/archive/2010/10/11/fda-curbs-avandia-diabetes-drug-use.aspx

Until next time,

Kris

 

Gluten (Wheat) and the brain...........

http://www.glutenfreesociety.org/gluten-free-society-blog/gluten-protein-alters-brain-prolactin/

December 20, 2010

Gluten in the Diet Triggers Many Neurological Problems

Headaches, Depression, Nerve Damage, and Seizures… What They All Have in Common

Recent research identified that 70% of gluten intolerant patients had social phobias. Depression was found in 52%.   These are neurological manifestations of the disease, or are related to the disease, and they’re not the only ones either.

Italian researchers found that 22.5% of the patients with gluten sensitivity had headaches, depression, epilepsy, neuropathy & nerve entrapment syndromes such as carpal tunnel syndrome.

The immune system was clearly involved in about 42% of the patients, as antibody reactivity to neural(nerve)  antigens was detected. Interestingly,  those who had antibodies to neural antigens did not necessarily have neurological problems.  This indicates that these problems may take awhile to manifest.

Also noted was that if patients changed to a traditional gluten free diet, the follow-up lab work still revealed the same antibodies.  In other words, only eliminating wheat, barley, and rye, didn’t change the immune system response in those with gluten sensitivity.

Source:

Diabetes and Gluten sensitivity 

 

Diabetes and Gluten Sensitivity

Many People with Type 1 Diabetes Have Celiac Disease

Apr 13, 2009 Zoe Langley

Celiac Disease is Very Common in Type 1 Diabetes - Rotorhead
Celiac Disease is Very Common in Type 1 Diabetes - Rotorhead
Among adults with type 1 diabetes, celiac disease is found ten times more often than in the general population and is very common in children with type 1 diabetes.

 

Celiac Disease is an autoimmune disorder of the digestive system triggered by an inability to properly digest gluten, a type of protein found in wheat, rye, barley, and other grains. Celiac Disease is one of many forms of gluten sensitivity.

Symptoms of Celiac Disease

The damage from celiac disease takes place over time. The primary symptom of untreated celiac disease is severe damage to the lining of the intestines.

The autoimmune response to gluten sensitivity may lead to chronic inflammation and physical injury to any part of the body, not just the digestive tract. Celiac disease is now clearly linked to epilepsy. Other symptoms of celiac disease may include:

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  • Weight loss
  • Bloating
  • Fatigue
  • Skin rash
  • Seizures
  • Development of other autoimmune disorders including diabetes or thyroid disease

The injury from the disease may also lead to poor absorption of many nutrients, impaired growth, and a wide variety of neurological, and psychiatric symptoms.

Many with Celiac Disease Have No Symptoms

When evaluated for celiac disease, many patients show no obvious symptoms. The damage from gluten sensitivity takes place over time and may be avoided with early diagnosis and treatment with a gluten free diet. When tested, physical damage from gluten sensitivity may be present even when there are no symptoms.

Celiac Disease in Children with Type 1 Diabetes

A study reported in The Boston Globe last December indicates that celiac disease and type 1 diabetes may share a common genetic link.Researchers found two type of mutations common to diabetes that might also increase the risks of developing celiac disease.

In an article in 'Clinical Diabetes,' physicians Fasy an Umpierrez write, "Evidence of celiac disease is present in a high percentage of children at the time of diagnosis with type 1 diabetes, and these individuals typically develop celiac disease within 4 years of their diabetes diagnosis."

They further note that, " 16% have been shown to have positive antibodies, and of these, 6.2% had definitive changes consistent for celiac disease despite being asymptomatic."

Gluten Free Diet and Type 1 Diabetes in Children

A Danish study reported by Hansen and colleagues placed children identified with type 1 diabetes and celiac disease on a gluten free diet. The researchers followed the children for two years. Children on the diet improved in weight and growth.

The authors of this research note, "This population-based study showed the highest reported prevalence of celiac disease and type 1 diabetes in Europe. Patients with celiac disease showed clinical improvements with a gluten free diet. We recommend screening for celiac disease in all children with type 1 diabetes."

Long Term Benefits of the Gluten Free Diet

Even when no symptoms are clear, a gluten free diet is likely to benefit adults and children with type 1 diabetes who test positive for celiac disease. In patients with the disorder, Fasy and Umpierrez write that the gluten free diet reduces the possibility of developing small bowel lymphoma and deficiencies of iron, vitamin B12, zinc, calcium, magnesium and fat soluble vitamins.

Early recognition and treatment of celiac disease can often reverse damage to the lining of the digestive tract and improve other symptoms of gluten sensitivity. When patients with type 1 diabetes show symptoms of developing celiac disease, The American Diabetes Association urges physicians to evaluate patients with type 1 diabetes for celiac disease if they show signs of developing this disorder.

Sources:

Boston.com; Juvenile Diabetes, Celiac Disease Linked: Findings may Lead to new Treatments; Reuters, Dec 11, 2008

Fasy EA, MD, Umpierrez G, MD; Celiac Disease: An Important Comorbidity Associated With Type 1 Diabetes; Clinical Diabetes 26:; 85-87, 2008

Hansen D MD, PHD1, et al; Clinical Benefit of a Gluten-Free Diet in Type 1 Diabetic Children With Screening-Detected Celiac Disease; Diabetes Care 29:2452-2456, 2006

Resources:

Juvenile Diabetes Research Foundation International



Read more at Suite101: Diabetes and Gluten Sensitivity: Many People with Type 1 Diabetes Have Celiac Disease http://www.suite101.com/content/type-1-diabetes-and-gluten-sensitivity-a109163#ixzz19rMBKTBW

 

Gluten, Leaky Brain, and Epilepsy (Seizures)

http://www.glutenfreesociety.org/gluten-free-society-blog/gluten-leaky-brain-and-epilepsy-seizures/


December 15, 2010
Gluten, Leaky Brain, and Epilepsy (Seizures)
Which Came First – The Chicken or the Egg?

Source:

Brain Res. 2010 Sep 24;1353:176-86. Epub 2010 Jun 27.

Mov Disord. 2009 Oct 30;24(14):2162-3.

It has long been held that chronic seizures cause blood-brain barrier (BBB) damage. Recent studies have also demonstrated that BBB damage triggers seizures.

We know that gluten sensitivity can contribute to seizures.  We know that gluten sensitivity can contribute to blood brain barrier permeability (leaky brain).  We know that a leaky brain will contribute to seizures and epilepsy.  Thus the circle is complete.

Standard treatment for seizure disorders is typically medication (antiepileptic medication or AED’s).  Unfortunately, the drugs do not actually correct the seizure disorder, they just reduce the occurrence of seizures.

The real question is, why are the seizures occurring in the first place.  Too often doctors look for a symptomatic fix over the origin of the problem.  This leaves patients no better off and in many cases worse off because the medications used for epilepsy lead to B-vitamin deficiency.

B-vitamin deficiency can cause neurological disease, contribute to seizures, neuropathy, and so on and so on and so on…

And so we wonder how many people with seizure disorders are gluten sensitive?  And because epilepsy is for the most part caused by an “unknown etiology”, we wait for doctors to open their eyes to the possibility that epilepsy (seizure disorders) can be caused by gluten exposure.

Kidney and Liver Floride Damage

 

 http://www.fluoridealert.org/health/news/30.html

FAN Science Watch
July 19, 2006

Issue #30: Kidney & Liver Damage found in Fluoride-Exposed Children
by Michael Connett

A new study, to be published in the journal Environmental Research, adds further support to recent conclusions on fluoride toxicity by the National Academy of Sciences (NAS). The study, conducted by a team of researchers at Tongji Medical College in China, suggests that fluoride exposure – at levels currently deemed safe by the US Environmental Protection Agency (EPA) – can damage both kidney and liver function in children (1).

Earlier this year, an NAS panel concluded that EPA’s safe drinking water standard for fluoride – currently set at 4 ppm - “should be lowered” due to evidence linking fluoride exposure at this level to multiple adverse effects on human health (2).

A new study from China, meanwhile, has detected evidence of kidney and liver disturbances in children drinking water with as little as 2 ppm fluoride -– half the level of fluoride currently deemed safe by the EPA.

According to the authors, “our results suggest that drinking water fluoride levels over 2.0 mg/L (ppm) can cause damage to liver and kidney function in children...”

The authors arrived at this conclusion after studying a group of 210 children living in areas with varying levels of fluoride in water (from 0.61 to 5.69 ppm). Among this group, the children drinking water with more than 2 ppm fluoride – particularly those with dental fluorosis - were found to have increased levels of lactic dehydrogenase in their blood (an indicator of liver damage) and increased levels of NAG and y-GT in their urine (two markers of kidney damage).

While definitive conclusions about the risks of fluoride exposure to kidney and liver function can not be drawn from this single study, it bears noting that several animal studies have previously found evidence of fluoride-related kidney damage at levels as low as 1 ppm in rats, and 5 ppm in monkeys (3-6). Furthermore, the possibility that fluoride can damage the kidney is boosted by the fact that, of all soft tissues, the kidney is exposed to the highest levels of fluoride (with the possible exception of the pineal gland).

According, for instance, to the recent NAS report:

“Human kidneys... concentrate fluoride as much as 50-fold from plasma to urine. Portions of the renal system may therefore be at higher risk of fluoride toxicity than most soft tissues.”

Unfortunately, 60 years after water fluoridation began, there remains a scarcity of research investigating the effect of fluoridated water on kidney, or liver, function. As noted by the NAS, “Early water fluoridation studies did not carefully assess changes in renal function.”

This fact was not lost on the authors of the current study. As they note in the introduction:

“Surprisingly, few studies have examined the effects of fluoride on the functions of human liver and kidney and the possible dose–effect relationship between fluoride levels and damage to human liver and kidney functions.”

In fact, because of the scarcity of such research, the recent NAS report had actually specifically recommended that:

“The effect of low doses of fluoride on kidney and liver enzyme functions in humans needs to be carefully documented in communities exposed to different concentrations of fluoride in drinking water.” 

In light of this NAS recommendation, the new findings from China raise a serious red flag that shouldn’t be ignored.

References:

1. Xiong X, Liu J, He W, Xia T, He P, Chen X, Yang K, Wang A. (2006). Dose-effect relationship between drinking water fluoride levels and damage to liver and kidney functions in children. Environmental Research Jul 8; [Epub ahead of print]

2. National Research Council. (2006). Fluoride in Drinking Water: A Scientific Review of EPA's Standards. National Academies Press, Washington D.C. [http://www.fluoridealert.org/health/epa/nrc/index.html]

3. Varner JA, et al. (1998). Chronic administration of aluminum-fluoride and sodium-fluoride to rats in drinking water: Alterations in neuronal and cerebrovascular integrity. Brain Research 784: 284-298.

4. Manocha SL, et al. (1975). Cytochemical response of kidney, liver and nervous system to fluoride ions in drinking water. Histochemical Journal 7: 343-355.

5. Sullivan WD. (1969). The in vitro and in vivo effects of fluoride on succinic dehydrogenase activity. Fluoride 2:168-175.

6. Ramseyer WF, et al. (1957). Effect of sodium fluoride administration on body changes in old rats. Journal of Gerontology 12: 14-19.

 

 

Celiac and Diabetes 

 

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 http://www.diabetes.org/living-with-diabetes/complications/mens-health/serious-health-implications/celiac-disease.html

 

You've been to your family doctor so often you both have your litany of symptoms memorized. You've made the round of specialists. Still, you can't find what ails you.

Maybe the cause of all your problems is lurking in your kitchen -- in your breadbox, in your pasta cabinet, and on your cookie shelf.

Foods made from wheat and certain other grains contain a protein called gluten. If you have a condition called celiac disease, every time you eat something with gluten, a reaction damages the lining of your small intestine. Nutrients aren't absorbed properly, and this leads to a host of problems.

Many people with celiac disease (also called celiac sprue, nontropical sprue, or gluten-sensitive enteropathy) go a long time without being diagnosed.

There are many possible symptoms. They may start in childhood or adulthood. They may come and go.

A classic symptom is diarrhea, but not everyone has this. Stools may be foul-smelling and bulky, and they may float.

Other signs and symptoms

  • loss of appetite
  • weight loss
  • in children, failure to grow
  • irritability (sometimes the only symptom in children)
  • fatigue
  • depression
  • anemia
  • skin rash
  • and for people with diabetes, unexplained low blood sugar (hypoglycemia)

There seems to be a link between type 1 diabetes and celiac disease. About 1 in 20 people with type 1 diabetes has celiac disease. Even in the general population, including people with type 2 diabetes, the rate could be as high as 1 in 250.

If you think you might have celiac disease, discuss the possibility with your doctor. Blood tests and a biopsy of your small intestine -- the gold standard for diagnosing celiac disease -- can reveal whether you have the disease.

Celiac disease is not the only cause of chronic diarrhea. Other possibilities:

  • Lactose intolerance
  • Gastroparesis, a complication of diabetes
  • Irritable bowel syndrome
  • Crohn's disease
  • Stress
  • Viral infection
  • Parasitic infection 

Going Gluten-free

Maybe you have symptoms that aren't typical, or a doctor who isn't familiar with celiac disease, or you can't get a referral to a specialist. If you feel you've done all you can with your health care professionals and you want to get more evidence to present to them, you might consider going gluten-free.

It's not going to be easy. Gluten is found in wheat, rye, barley, possibly oats, and some other grains. That means all the common flours found in mainstream breads, cookies, crackers, and pasta are now off-limits.

You can't just reduce your gluten intake; your diet has to be 100 percent gluten-free. And you can't "cheat." The damage to your intestine from a meal with gluten takes time to heal. It's this damage that leads to symptoms, so symptoms continue long after that one meal containing gluten is out of your system. If you diligently follow a gluten-free diet for five days and then have one cookie at an office party, your intestine will suffer.

Hidden gluten is a problem. If you unknowingly consume some gluten (many brands of soy sauce, for example, contain gluten) and don't see much improvement in your symptoms after two weeks of your diet, you might think, "Well, I guess it wasn't celiac." Then you might go additional months or years before getting diagnosed.

Some medications contain gluten as part of their inactive ingredients. Glucotrol, for example, may contain gluten. Check with your pharmacist or call the manufacturer of each of the drugs you take to see if the drug may contain gluten. If it does contain gluten, do not stop taking the drug. Talk to your doctor about what to do.

People with diabetes have additional challenges in going gluten-free. You'll be changing many of your usual sources of carbohydrate. This will very likely affect your blood sugar levels.

So again, if you do have celiac disease, it would be much, much better to get a real diagnosis. You'll have more reason to be committed to the diet, and you can get professional guidance as you make the required diet changes.

That said, if you're determined to try a gluten-free diet on your own, we have some suggestions.

19th Century

One way to go gluten-free that is easy on your wallet and easy on your brain is to eat as if you're living in the 19th century. That is, eat no packaged food and don't eat at restaurants. Eat only whole foods that are cooked in your home. Eat plain vegetables, fruits, meat, fish, eggs, and rice. These foods are naturally gluten-free. Ideally, no gluten-containing foods would be prepared in your home during this time to avoid contamination of the food you eat.

20th Century

If you can't see going without packaged foods, you've got a lot of reading ahead of you. You'll need to scrutinize lists of ingredients for any of the taboo grains or flours. You'll often find wheat or flour listed.

Assume nothing! Read all ingredient lists. One would think that Rice Chex cereal would be safe. But when you read the ingredients, you find it contains barley malt extract -- not safe.

Beware of hidden gluten. Flavorings, colorings, and other additives may contain gluten. When checking ingredients, follow the rule: "Don't know? Don't eat."

Gluten that is part of the packaging isn't listed in the ingredients. For example, chewing gum wrappers may be dusted with flour.

For long lists of foods you can and can't eat, get books about celiac disease, or check out the Web sites listed below (search the keywords "celiac," "gluten," or "gastrointestinal"). You'll be surprised and perhaps overwhelmed at the number of foods and additives that you can't eat (caramel color, communion wafers, curry powder). You might then decide to go back to the 19th century, or skip down to the ...

21st Century

Go to a specialty foods store and start cruising the aisles. You'll find many foods labeled gluten-free. Some gluten-free foods have even found their way to mainstream grocery store shelves. (Foods from outside the United States labeled gluten-free may contain a small amount of gluten, so stick with foods made in America.)

If you eat a lot of pasta, you're in luck. Rice pasta tastes very much like wheat pasta. Potato-rice pasta is passable, though a bit mushy. Don't get quinoa-corn pasta; quinoa may not be entirely safe for someone with celiac disease.

Bread lovers don't have it as easy. Gluten is an elastic protein that gives bread its structure. Gluten-free breads are dense and heavy. Our advice: Don't eat bread for the first week or so. Then the beans-on-a-camping-trip phenomenon will set in. By the second or third week, you'll be craving any bread, and gluten-free breads might not seem so bad. Actually, Ener-G Tapioca Loaf makes good French toast.

If you're a nut for cookies and start to feel deprived, try Pamela's Chunky Chocolate Chip Cookies. They have so much chocolate you'll barely notice they're gluten- and dairy-free.

Web Resources

No Matter Which Century

Keep lactose low. The damage to the intestine in celiac disease often leads to lactose intolerance, which means you aren't able to digest the type of sugar found in milk and other dairy products. The symptoms are diarrhea and gas.

Keep your lactose consumption low or nonexistent during this trial. If you want to keep consuming milk and milk products, you can buy lactose-reduced milk (in the dairy case next to all the other milk), lactase drops (add the drops to regular milk), or over-the-counter lactase caplets or chews (in your grocery store or pharmacy, near other digestive aids).

Consider less variety. Consider eating the same thing frequently, for example, gluten-free pancakes every morning. (Arrowhead Mills makes a good gluten-free pancake mix.) One, you'll soon learn how your blood sugar levels are going to be affected by the new foods. (Check your blood sugars often during your gluten-free trial.) Two, if it turns out you are not sensitive to gluten, you won't have a bunch of partially-used gluten-free foods left over at the end of your experiment.

Pay attention to carb counts. Read the Nutrition Facts labels to get carb counts. Don't assume a sandwich made with gluten-free bread has the same amount of carbohydrate as one made with your usual bread.

Avoid alcohol. Alcohol made from grain (beer, for example) contains gluten. Consider avoiding alcohol during this trial. Alcohol can have unexpected effects on your blood sugar levels, and you'll have enough going on during this trial as it is.

Feeling Better?

It may take two to four weeks of a strict gluten-free diet before you start to feel better, though some people feel better within days. After you feel better, don't "challenge" your body by eating a large amount of wheat to see what happens. If you do have celiac disease, you could end up sicker than you were before.

As soon as you start to feel better, see your doctor and get a referral to a gastroenterologist. Blood tests that show whether you react to gluten may now be negative, because you've been off gluten. If you wait too long and your small intestine starts to heal, a biopsy may not be as clear cut as if you had seen a doctor while you were still eating gluten, so don't delay seeing a doctor.

Taken from the October 2001 issue of Diabetes Forecast. Written by Marie McCarren, a writer and editor in Arnold, Md. Jean Guest, MS, RD, a graduate research assistant at the University of Nebraska at Lincoln, provided invaluable assistance with this article

 

Kidney and liver damage caused by Flouride

http://www.fluoridealert.org/health/news/30.html


SCIENCE WATCH Newsletter
Kidney & Liver Damage found in Fluoride-Exposed Children

DIRECTORY: FAN > Health > Newsletter > Issue # 30

FAN Science Watch
July 19, 2006

Issue #30: Kidney & Liver Damage found in Fluoride-Exposed Children
by Michael Connett

A new study, to be published in the journal Environmental Research, adds further support to recent conclusions on fluoride toxicity by the National Academy of Sciences (NAS). The study, conducted by a team of researchers at Tongji Medical College in China, suggests that fluoride exposure – at levels currently deemed safe by the US Environmental Protection Agency (EPA) – can damage both kidney and liver function in children (1).

Earlier this year, an NAS panel concluded that EPA’s safe drinking water standard for fluoride – currently set at 4 ppm - “should be lowered” due to evidence linking fluoride exposure at this level to multiple adverse effects on human health (2).

A new study from China, meanwhile, has detected evidence of kidney and liver disturbances in children drinking water with as little as 2 ppm fluoride -– half the level of fluoride currently deemed safe by the EPA.

According to the authors, “our results suggest that drinking water fluoride levels over 2.0 mg/L (ppm) can cause damage to liver and kidney function in children...”

The authors arrived at this conclusion after studying a group of 210 children living in areas with varying levels of fluoride in water (from 0.61 to 5.69 ppm). Among this group, the children drinking water with more than 2 ppm fluoride – particularly those with dental fluorosis - were found to have increased levels of lactic dehydrogenase in their blood (an indicator of liver damage) and increased levels of NAG and y-GT in their urine (two markers of kidney damage).

While definitive conclusions about the risks of fluoride exposure to kidney and liver function can not be drawn from this single study, it bears noting that several animal studies have previously found evidence of fluoride-related kidney damage at levels as low as 1 ppm in rats, and 5 ppm in monkeys (3-6). Furthermore, the possibility that fluoride can damage the kidney is boosted by the fact that, of all soft tissues, the kidney is exposed to the highest levels of fluoride (with the possible exception of the pineal gland).

According, for instance, to the recent NAS report:

“Human kidneys... concentrate fluoride as much as 50-fold from plasma to urine. Portions of the renal system may therefore be at higher risk of fluoride toxicity than most soft tissues.”

Unfortunately, 60 years after water fluoridation began, there remains a scarcity of research investigating the effect of fluoridated water on kidney, or liver, function. As noted by the NAS, “Early water fluoridation studies did not carefully assess changes in renal function.”

This fact was not lost on the authors of the current study. As they note in the introduction:

“Surprisingly, few studies have examined the effects of fluoride on the functions of human liver and kidney and the possible dose–effect relationship between fluoride levels and damage to human liver and kidney functions.”

In fact, because of the scarcity of such research, the recent NAS report had actually specifically recommended that:

“The effect of low doses of fluoride on kidney and liver enzyme functions in humans needs to be carefully documented in communities exposed to different concentrations of fluoride in drinking water.” 

In light of this NAS recommendation, the new findings from China raise a serious red flag that shouldn’t be ignored.

References:

1. Xiong X, Liu J, He W, Xia T, He P, Chen X, Yang K, Wang A. (2006). Dose-effect relationship between drinking water fluoride levels and damage to liver and kidney functions in children. Environmental Research Jul 8; [Epub ahead of print]

2. National Research Council. (2006). Fluoride in Drinking Water: A Scientific Review of EPA's Standards. National Academies Press, Washington D.C. [http://www.fluoridealert.org/health/epa/nrc/index.html]

3. Varner JA, et al. (1998). Chronic administration of aluminum-fluoride and sodium-fluoride to rats in drinking water: Alterations in neuronal and cerebrovascular integrity. Brain Research 784: 284-298.

4. Manocha SL, et al. (1975). Cytochemical response of kidney, liver and nervous system to fluoride ions in drinking water. Histochemical Journal 7: 343-355.

5. Sullivan WD. (1969). The in vitro and in vivo effects of fluoride on succinic dehydrogenase activity. Fluoride 2:168-175.

6. Ramseyer WF, et al. (1957). Effect of sodium fluoride administration on body changes in old rats. Journal of Gerontology 12: 14-19.

 

--------------------------------------------------------------------

Gluten intolerance not as black-and-white as once thought

Testing for gluten-intolerance incomplete until now — New lab offers breakthrough

Gluten has been linked in the literature to 55 diseases so far, most of them autoimmune. The effect of gluten on brain and nervous tissue is significantly worse and more far-reaching than researchers realized. Yet thanks to poor lab testing and general misinformation many people continue to eat gluten, unaware it is harming them.

http://healthimpactnews.com/2011/what-type-of-gluten-intolerance-do-you-have/    

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