Inflammation and Stress are two sides of the same coin – Dr. Rphael Kellman
Inflammation and Stress are two sides of the same coin – Dr. Rphael Kellman
Inflammation and Stress are two sides of the same coin – Dr. Rphael Kellman
Video 1 of 4 by Gary Null PhD
Research identifies over fifty health conditions as early risk indicators for diabetes. Avoiding diabetes is possible – eight to fourteen years before a possible diagnosis – naturally and without major costly interventions. But patients are on their own.
The Avoidiabetes movement aims to develop worldwide satellite systems of specialized Early Diabetes Risk Recognition and Avoidance health professionals. In addition, we are developing a system of public live-in centers teaching meal preparation, food shopping, and Avoidiabetes lifestyle management.
Vote HERE to support the spread of the Early Risk Recognition and Avoidiabetes Movement.
Mineral imbalances may lead to physical and mental discomfort or disorders. Pyroluria is a genetically predisposed condition whereby the hemoglobin synthesis fails to function properly.
Think of the minerals as of the body’s spark plugs. We need them to guide the majority of our functional and neurological processes in the body.
Mineral imbalances can be a result of…
Many missed and mis-diagnoses of a variety of diseases now are being recognized as a possibly underlying genetic condition called Pyroluria. Among these are family traits of schizophrenia, bipolar manic-depressive disorder, anxiety, panic attacks, behavior disorders, autism, aspergers, ADD/ADHD, depression, poor short term memory, frequent infections, and more.
If the accepted treatment and medication approaches to many common conditions don’t seem to bring the desired results it may be time to ask additional questions:
These are just four of a catalogue of 40 Questions you can request by writing to pyroluria @ ymail.com (remove spaces in order to activate the e-mail address).
Pyroluria is a condition caused by a DNA pattern leading to extremely low zinc and vitamin B6 levels. As we have seen, it is often (mis-)diagnosed as anything from schizophrenia, to depression, Raynaud’s, anti-social behaviour, anemia and iron deficiency, and many other conditions.
It turns out that severe zinc and vitamin B6 deficiencies may be connected to many of these signs and symptoms.
Treatment is based on natural medicine nutritional approaches including zinc and B6 supplementation. Like any mineral imbalances, if left undiagnosed and untreated, symptoms and conditions can spiral out of hand. However, since many of the necessary nutrients and supplements may be toxic if used wrongly or in excessive amounts, treatment must be supervised by an experienced medical professional.
If after receiving your cope of the questionnaire you answer more than half of the 40 Questions affirmatively, you might want to suggest to your primary health practitioner to get your zinc, B6 and urinary kryptopyrrole levels tested.
To receive your own complimentary copy of the NMC Pyroluria Questionnaire write to pyroluria @ ymail.com (remove spaces in order to activate the e-mail address).
Article initially written for the American Diversity Report
Are you craving comfort food?
No different from alcohol or cigarettes, grain carbohydrates may become addictive. Carbohydrate addiction may affect as many as one out of every two people worldwide. Craving that extra cookie snack, grain bar, bagel, muffin, or second plate of pasta is usually a strong indicator that your body has become addicted to grain carbs. Strangely, we crave what we may be allergic to. It turns out that “comfort foods” do numb pain but they also may cause illness.
Excess grain carbohydrates are linked to a variety of illnesses and conditions: chronic fatigue, lack of energy, chronic pain, brain fog, fibromyalgia, rheumatoid arthritis, bone loss and osteoporosis, metabolic diseases including weight gain, obesity, pre-diabetes, diabetes, autoimmune diseases, fertility problems and many more.
The body feeling tired within twenty minutes to two hours after a carbohydrate-rich meal may be a surefire sign of these carbs being toxic for you. Fatigue, bloating and possibly brain fog after eating grain carbs may directly relate to minute amounts of morphine-like components in a part of the grain, called gluten.
Forty-three percent of the North-American population are said to carry one of three genes contributing to gluten-sensitivity and its most severe form, celiac disease. According to a recent professional seminar by the American Society of Health-System Pharmacists celiac disease, although rarely diagnosed, is ten times more common in the US than type 1 diabetes.
If you carry a gene for gluten-sensitivity (for instance HLA DQ2 or DQ8, which also happens to be common in diabetics) these gluten-morphines cause inflammation and carbohydrate cravings. Yes, it is like getting “hooked.” These genes appear to be more common in indigenous populations (Hispanic, native Indian, Mediterranean and Eastern peoples) and those with traditional meat-and-potato backgrounds (British Isles, Nordic countries).
Women too seem to be more prone to experiencing the negative effects from grain carbs. Weight gain, fibromyalgia, osteoporosis, infertility issues, heavy and painful menses and polycystic ovary syndrome may all be related to the body’s inability to dealing with grain carbs, Even acne and other skin and autoimmune diseases from lupus to rosacea may be linked to grain carbohydrates acting as toxins.
We humans are simply not designed for grain carb digestion because we lack one of the necessary enzymes. Natural grain eaters (horses, cows, deer, etc.) give birth to youngsters that are up and running within half an hour of birth. I have yet to see that new-born human baby skip out of the delivery room while mom is still resting… Like the offspring of dogs, cats and other carnivores we need to nurture our babies for months before they are able to move about by themselves. Human nature still fares best on a hunter-gatherer diet consisting of a variety of occasional meats, leafy plants, roots, and berries along with lots of exercise.
We should no longer be surprised that disease rates are ever growing in our grain-carbohydrate driven societies. It starts with grain carbs causing bloating and inflammation in the first part of the small intestines, called the duodenum. The duodenum is the area of the body that is responsible for
An inflammation in the small intestines changes the body’s pH value and may lead to blood oxygen depletion. So-called free radicals form and tip the body’s balance towards acidity. An acidic body is a painful body! Blood tests rarely reveal this since blood has the ability to buffer its slightly alkaline (basic) value by drawing calcium and other minerals from bones and teeth.
These leached calcium molecules are fairly large and get carried through the body by the blood stream. Those repeat bone-density scans that show changes in different places are the best indicators for this kind of pH-triggered calcium leakage. Plaque build-up, hardened arteries and high blood pressure too relate to this process. In the muscle tissue the presence of free-radicals and leached mineral molecules may result in fibromyalgia, rheumatoid arthritis, and similar conditions. In the eyes the reduced blood flow in the minute capillaries may cause changes to eye sight, night blindness and serious diseases such as retina detachment.
Already the Merck Medical Manual mentions that a healthy human being on a balanced diet inhales 100 units of oxygen (O2) and exhales 80 units of carbon dioxide (CO2), leaving the body around 20% of oxygen to function on. On the other hand, an individual on a high-carbohydrate diet inhales 100 units of O2 and exhales up to 100 units of CO2… This leaves the body zero oxygen for the tissue to regenerate and the necessary functions of kidneys, lungs and heart. We know that we cannot put diesel into the gas tank of the car, nor run it with a plugged air filter. Yet, we do exactly this if we eat high-carbohydrate and fatty foods.
Eating more grain carbs than the body is set up to handle may also result in a blood sugar rollercoaster and, before long, diabetes. So, if you want to give yourself the greatest gift, the gift of health, this year plan your holiday meals around light proteins (fish, fowl, light meats, eggs), loads of greens and colorful, non-starchy vegetables, berries (maximum two servings per day), olive oil or grapeseed oil, green tea and lots of alkaline water. Skip the soft drinks and the coffee. A woman drinking one daily can of soft drinks raises her risk of developing diabetes to eighty percent. It is simply not worth it!
The bottom line is, if you experience grain carb cravings, change your life and health this year by starting with thoughtful holiday meal planning.
High-Carb Diet Raises CO2 “Exhaust” and Lowers Available O2
Previously published in several magazine and newspaper articles as well as in “At Risk? Avoid Diabetes by Recognizing Early Risk – A Natural Medicine View”
Worldwide, we are concerned with rising CO2 rates in our environment. Yet, we forget that our human body too may produce excess CO2.
A healthy and fit individual without excess weight and on a balanced diet inhales 100 units of oxygen (O2) and exhales 80 units in carbon dioxide (CO2). This leaves the body roughly twenty percent of oxygen on which to run its necessary processes.
On the other hand, an overweight individual on a high-carbohydrate diet—fast-food, sandwiches, bagels, muffins, pizza, pasta, or rice—inhales 100 units of oxygen (O2) and exhales up to 100 units in carbon dioxide (CO2). This leaves the body little or no oxygen to function on.
Consequently, the body metabolism slows down, and a vicious cycle turns into a downhill spiral: blood gas and acid-base imbalances, anemia, thyroid hormone imbalances, certain respiratory problems, COPD, cardiac problems, and other serious complications, all in addition to those posed by being overweight.
Why are we not made aware of our own body management as a possible cause of an additional twenty percent increase of CO2 in our indoor environment? Especially in our air-conditioned apartment complexes, condos, or office buildings an increasingly overweight population exhales greater amounts of carbon dioxide.
Our indoor-centered lifestyle constantly exposes us to decreased amounts of clean air along with these increased levels of CO2. This may jeopardize our health. How many individuals in those building complexes consistently complain of a lingering illness as soon as the fresh-air duct intake is being reduced in the heat of summer or the cold of winter? Recycling CO2 along with the air we get to inhale may be the problem—a direct challenge to the building and systems engineers out there.
“Going green” is not simply about preserving our surroundings, Mother Nature, where we aim to reduce our carbon-footprint by twenty percent. Going green is equally as important when it comes to preserving and revamping our own body and health. Here too, we quite easily can reduce our bodily CO2 emission by a similar twenty percent simply by going off our comfort-food and fast-food driven grain-carbohydrate lifestyle.
There is something to be said for fresh, locally grown foods. Certain foods may directly influence how much oxygen our body turns over. No different from a gasoline-powered car that is not able to handle diesel fuel, our body, if genetically pre-disposed, may not do well on certain foods.
Some of the predisposing genes are present in more than half of our population worldwide. No surprise then that over sixty percent of those aged twenty and up are overweight and obese and ninety percent of Canadian school children no longer are able to fulfill their basic physical education requirements. It all comes back to how we feed that body of ours.
We call it “staff of life” and talk about wheat. Yet, wheat may turn out to play a questionable role (more like the staff that punishes than the staff of life). Worldwide, we consume more than one kilogram of grain-carbohydrates per person per day—300 kg of wheat alone per person per year—all in addition to the other grain-carbs and starches (rice, corn, potatoes, you name them).
In our body these starchy carbohydrates turn to sugar. Here is where insulin enters the picture: it helps to move that sugar into the cells where it can be burned into energy. This process fails if the body produces insufficient amounts of insulin or has become insulin resistant.
Sugar amounts that the body cannot cope with are deposited and stored in its fat cells. This excess fat interferes with the body’s ability to use the insulin that the pancreas produces. As a result, we find ourselves a step closer to a heart event and diabetes. The bottom line: fat keeps out water, reduces the proportional amount of blood, and decreases the amount of O2 the body has available.
After hydrogen and helium, oxygen is the third most plentiful element in our universe. While we can live for several hours without food or water we cannot survive even minutes without oxygen. Giving oxygen to a patient is one of the first support measures in hospital emergency rooms.
A major component of complex life forms, we find oxygen in our body, its blood stream and tissues, even its bones and teeth. Like all live matter, our body is made up of different ratios of these four major elements: carbon, oxygen, hydrogen, and nitrogen. In a process called photosynthesis, plants form oxygen from water with the input of light. Oxygen is a major component of our foods: proteins, carbohydrates and fats.
This is where the harmful action of excess fat cells becomes significant for the following reason: The lower the percentage of blood that runs through the body, the lower the amount of oxygen it carries to the organs, nerves, brain, and other tissue cells. If the body carries less oxygen, it will have available fewer antioxidants to fight inflammation. Underlying inflammations spread and the body metabolism turns acidic. We are back to our vicious cycle of an acidic body environment.
Now we understand why a beer-belly and midriff obesity are such obvious markers for a risk of diabetes and cardiovascular disease. They blatantly point to various degrees of insulin resistance. Insulin resistance goes together with nutrient deficiencies. Feeling hungry and developing cravings are sure signs of lack of nutrients—but not for lack of food.
To reach for that cookie jar is not the answer. A change of habits is definitely in order. To summarize: wrong foods cause intestinal inflammation. An inflamed gut does not absorb minerals and nutrients. Yet, essential minerals are the body’s spark plugs. Without them the body experiences increased tissue acidity, and lack of oxygen.
Lack of available oxygen plays a role in the development of many disease processes and is mostly due to increased tissue acidity and all sorts of underlying inflammations. Conditions such as hypoglycemia or hyperglycemia, hypothyroidism, adrenal deficiency, anemia, electrolyte imbalances, or nutritional deficiencies nearly always are connected.
Once the body develops digestive problems (bloating, loose stools, diarrhea or constipation) tiredness is soon to follow along with possibly fibromyalgia-like pain, excessive premenstrual pain, polycystic ovary syndrome and, last but not least, brain fog. Thinking clearly relates directly to the amount of oxygen delivered to the brain cells.
Like it or not, the gut is connected to the brain in more ways than one, and brain fog may be a major indicator of things having gone wrong with the metabolism. A majority of our immune system cells live in the gut. And, as we have seen, biochemical imbalances in these cells, such as a lack of nutrients, necessarily lead to inflammation.
Even the mildest chronic state of bloating (a persistent inflammation) results in what we call in natural medicine terms “leaky gut syndrome.” We describe this in simplified terms as a condition in which proteins are being leaked through the intestinal cell walls into the bloodstream. These proteins are mildly or moderately toxic to the blood and quickly influence the blood gas composition.
We return to where we started, namely with inadequate food and lifestyle habits. The bottom line is: inflammation causes oxidative stress. Brain cells are very demanding; they need a substantial amount of nutrients and oxygen. However, an acidic system starves the brain and may also be reflected by several of the sleep disorders.
Many overweight individuals develop sleep-apnea and a tendency to depression prior to developing diabetes. Unfortunately, it is quite likely that such symptoms may prompt a mainstream medicine diagnosis of depression rather than a more accurate assessment of reduced oxygen intake or turnover.
In a majority of overweight and obese individuals the need for daytime napping may be related to sleep apnea or other nighttime sleep disruptions, both of which result in further reduced oxygen intake. In turn, most of these sleep disorders signal underlying problems with the carbohydrate metabolism. Oxidative stress and those reduced blood gas levels surely act as a vicious cycle.
Blood cells that carry less oxygen affect the immune system reaction and open the door to deficient antioxidant responses. Without adequate antioxidant levels inflammations in one or the other tissues of the body may follow. Newest research surrounding the pancreatic beta cells indicates such an inflammation process as a possible trigger of diabetes.
The inability to preserve sufficient amounts of oxygen to keep the body functions going may be holding many people back from committing to a regular exercise program. Unlike people who experience a “high” after exercising, exercise may drain their body if it is not able to retain and turn over the roughly twenty percent of oxygen its systems needs. The body of these individuals literally runs “out of air.”
Don’t misunderstand me; I am not handing out excuses for avoiding exercise. I simply want to raise awareness that legitimate biochemical processes may be behind the fact that someone cannot find the enthusiasm to adhere to an exercise regimen.
Unfortunately, robbing us of our natural motivation is nature’s greatest deception. Don’t rejoice too early though, excuses such as “an expected lack of motivation” never lead to improvements. Lack of energy is how the body signals its need for nutrients and oxygen.
Also, do not simply brush off brain fog as, “I am getting older,” or, “I am not that smart.” Most importantly, do not let the mainstream medical system stamp you as “depressed” and put you on suppressive—and, might I say, additionally acidifying—medication.
Insist that the cause of your issues be identified—from intestinal or other inflammations to blood sugar fluctuation, mineral deficiencies, hormone imbalances, or sleep apnea. It should not be this way but, if you feel depressed, you or your family might be well advised to do some homework first before agreeing to quick solution medication with possible side-effects from addiction to deeper depression and even suicidal tendencies.
Avoid serious disease: get oxygen! Get exercising and, most of all, skip processed foods, additives, artificial and natural flavor enhancers, colorants and preservatives. Stick to loads of green and colorful, non-starchy vegetables, light meats, fish, fowl and eggs, along with olive and grapeseed oil, lots of fresh, non-chlorinated water and green tea and reap the benefits of a balanced oxygen versus carbon dioxide ratio.
Just recently Health Canada has made an amazing statement: “CD is now recognized as one of the most common chronic diseases in the world.”
Health Canada is in the process of preparing badly needed new labeling criteria for gluten-free foods and has made available a surprisingly comprehensive document (Download). This paper includes the most up-to-date and accepted info and research data.
Health Canada writes: “Celiac disease is a common genetic condition with serious symptoms triggered by the consumption of gluten.” Kudos to Health Canada for voicing what many medical institutions fail to point out: the implication of gluten intolerance on the general level of health and the acknowledgment about the importance of a 100% gluten free approach for those affected.
Unfortunately, few general practitioners and specialists know about celiac disease and gluten intolerance. As a result, many individuals go undiagnosed or misdiagnosed for eleven to fourteen years. Rarely are these patients informed about the benefits of a gluten-free diet.
Health Canada emphasizes that “Currently, the only treatment for CD is to continually maintain a gluten-free diet (GFD)… The diet requires a strict lifelong exclusion of wheat, rye, barley, and other related cereal grains from the diet.”
In addition, Health Canada states a premise that has guided our work at the Natural Medicine Centre for several decades: “Other consumers may also follow a gluten-free diet for medical reasons. …some individuals with gluten sensitivity do not progress to fully expressed CD… As a result, in addition to individuals with CD, there are other consumers who may also need to follow a GFD for medical reasons.”
When should you suspect that gluten may play a major role in your health issues?
A diagnosis of irritable bowel syndrome (IBS), Crohn’s, rheumatoid arthritis, lupus, rosacea, psoriasis, asthma, type 1 diabetes, and over 150 immune system disorders may be linked to gluten intolerance; so are several food allergies. Most of these conditions are considered not to have a cure. But they all respond positively to a gluten-free lifestyle.
Among the most obvious symptoms and signs are mineral deficiencies, lack of energy, bloating, gas, and any combination of constipation or loose stools or diarrhea. Gallbladder and other midriff discomfort, low back pain and mottling or yellowing teeth or enamel loss may also be strong indicators of possible underlying gluten issues.
In many cases, withdrawing gluten immediately improves the digestive situation and restores energy levels. Unfortunately, gluten is hidden in just about anything and, if not 100% eliminated, may continue to cause symptoms. Hopefully, the proposed Health Canada labeling policies will start to address these issues.
Remember, you should always consult with a healthcare provider experienced in all facets of gluten-intolerance and celiac disease before taking any steps.
Initially posted 2008-07-12
One in two individuals (3 billion worldwide) are at risk of developing metabolic disease, pre-diabetes or diabetes and its degenerative complications within their lifetime.
According to the American Diabetes Society, 1 in 3 North-American and 1 in 2 indigenous individuals born in 2000 will develop diabetes later in life.
On average, diabetes is diagnosed eight to fourteen years late; i.e. 8 to 14 years AFTER the patient shows the very first signs.
Research indicates well over 50 health conditions and diseases as future predictors of an increased risk of diabetes.
Worldwide, according to the IDF (International Diabetes Federation), there are 246 million diagnosed diabetics…
By 2025 the IDF expects this number to top 380 million…
Each year an additional 7 million individuals are diagnosed with diabetes…
Every ten seconds two people worldwide are newly diagnosed with diabetes…
Every ten seconds one individual worldwide dies from diabetes and diabetes-related complications…
WHO (World Health Organization) predicts a global increase of 50% of diabetes deaths by 2015, 80 percent of which in upper-middle income countries…
WHO translates these deaths into 25 million years of life lost each year…
IDF figures on an additional 23 million years of life lost due to “disability and reduced quality of life caused by the preventable complications of diabetes”…
For further details on latest statistics check the Announcements section for the launch date of “One in Two are at Risk of Diabetes” from the DIABETES-Series Little Books.
A huge step forward: Health Canada is looking to establish new gluten-free labelling policies.
In a recently published document Health Canada describes Celiac Disease (CD) as follows:
Read their entire, well written and well researched document here and make sure to complete their questionnaire.
The same documents also acknowledges
We have two major issues with the Health Canada proposed revisions:
Check our website pages for additional information about gluten intolerance, the foods to avoid and those generally safe.