May 222013

We posted these info morsels a while ago on the AvoidGluten FB. In case you overlooked the info there, it is worth repeating:

Allergy and/or Contamination Alert: Xanthan gum, Guar gum, Locustbean gum (carob) are used in most “glutenfree” labeled products. These include: flour mixes, cookies, breads, etc. as binders as well as in yoghurts, ice creams and other dairy products, chewing gums, drinks, cosmetics, and more.

Here is why you want to stay away from these Gums – not only if you are trying to be glutenfree…

Gluten Contamination ALERT:

Xanthan Gum

  • “Xanthan and Guar Gums – Xanthan gum is created by the fermentation of corn sugar with the same bacteria that creates the black spots on cauliflower and broccoli.
  •  Xanthan gum is used to prevent oil separation and is found, along with guar gum, in foods such as ice cream. Many people are allergic to xanthan gum as it can be a derivative of corn, wheat and soy.”
  • => Stay away from glutenfree labeled products containing Xanthan Gum since it is produced on corn, soy or wheat and may be contaminated!
  • Warning: “Residual wheat gluten has been detected in the xanthan gum made on the wheat substrate.”

Guar Gum

  • may not be tolerated by those sensitive to gluten, especially if also experiencing reactions to fruit-latex and legumes…
  • “Mainly used in the paper, food, cosmetic, pharmaceutic, textile, printing, polishing and atomic metal processing industries. Also used as a thickener and emulsion stabilizer. Suspending agent. Bulking agent. Binder for meats, cheese spreads, etc. Keeps tablets bound. Used in toiletries. It is a fixing agent for colors and is used in carpet manufacturing to adhere the dye to fiber. In the process of making carpets, the guar gum can be easily aerosolized.”

Gluten Cross-reaction ALERT:

Locust Bean Gum / Carob

as thickener due to its coffee like properties. (Coffee often is misinterpreted by the immune system as gluten!)


  • “…which interfere with the body’s utilization of protein.”
    “The ingestion of carob bean gum caused a significant reduction in the absorption of Ca, Fe and Zn…”
  • “…warned that use of a carob seed preparation as a thickener could cause loose, gelatinous stools of sufficient frequency to warrant temporary withdrawal.”

So, What Replaces these “Gum” Thickeners?

  • Ground Chia seed
  • Ground Salvia seed

Both bind beautifully and even act as egg replacers (1Tbsp = 1 egg).

Grind your own to preserve their high omega-3 and nutritional benefits.

Chia and Saliva seed are available in good Health Food stores.

Jan 132012

Comment of a dog owner newly switched to RAW feeding:

I think the raw diet (still with some kibble as I am transitioning them) is affecting [my two big dogs’] behavior. Both seem more relaxed and less hyper. Hmmm… I really hope that this is the case in the long term.

Dearest Doggy Friend,

good observation. A dog fed a natural diet will be happier and healthier. That is exactly why many of us more experienced dog owners have been feeding RAW for decades.
Not to worry, you will never see your dogs’ behavior revert unless you put them back on commercial CRAP food (CRAP = Cereal Reinforced Altered Protein – one of those 1960s misguided and destructive marketing ploys praised to make our  life easier).

Dogs simply are not grain eaters.

  1. like us gluten-sensitivity or celiac individuals, dogs lack the enzyme needed to digest grains and any of the carbohydrates.
  2. neither can dogs handle the sugar boost they get from being fed any starches/carbohydrates.
  3. to be digested, grains and starches need saliva and lots of chewing (IF the necessary enzyme is available to process them past the stomach!). I have yet to see a dog chew!

For comparison in people – 101 of Anatomy and Physiology:
carbs are digested in the mouth – proteins in the stomach – fats in the small intestines.

Why do you think cancer tumor rates in dogs have gone up?
– (sugar feeds cancer cells)

Why do you think there are so many more fat dogs?
– (excess sugar stores in fat cells)

Why do you think diabetes rates in dogs are going up exponentially?
– (not only can dogs not process starches, they also don’t produce the amount of insulin needed to move carbohydrates/sugars into the cells where they could be converted into energy)

Why do you think so many dogs develop stomach ulcers?
– (wolves don’t!)

Why do you think there are more dogs with behavioral issues?
– (comparable to ADD/ADHD, schizophrenia, etc.)

Why do you think so many dogs are on ritalin or antidepressants?
– (ditto!)

Why do you think so many dogs are developing epileptic seizures?
– (same in people many of whom now are being diagnosed with underlying gluten-sensitivity or celiac disease instead)

Why do you think so many dogs develop tendon and bone issues?
– (mineral imbalances, lack of mineral absorption and dog-appropriate nutrients)

Why do you think veterinarians are starting to diagnose celiac disease in dogs?
– (stunning to see the growing number of articles in DVM journals)

It is no day too soon for you to make the transition to


 Posted by at 12:24 PM
May 092011

I have been diagnosed with celiac disease and follow a 100% gluten-free lifestyle. Many symptoms have improved but more or less acute pain is still part of my day. Why do I still experience intense itching, skin (and possibly gut) ulcers and other signs?

Gluten intolerance often is accompanied by additional sensitivities and/or allergies. One such allergy is that to aspirin (acetyl salicylic acid) and foods containing natural salicylic acid.

We used to put the percentage of those at risk of experiencing or developing gluten intolerance and/or Celiac disease at 43% of the North-American population due to the presence of certain inherited genetic factors. These days, rates of 81% are being rumored. — Presumably, therefore, aspirin reactions may be more frequent too.
Whatever the percentage, the patient numbers being diagnosed with gluten intolerance or full-blown Celiac disease (CD) are growing exponentially. Even, just last summer, Health Canada stated “today, Celiac disease is the most common chronic disease worldwide; even more common than diabetes…”

Carrying one or several of the gluten intolerance causing genes means that a person lacks the enzymes required to digest gluten grains and possibly cope with other substances such as salicylic acid containing foods.
Unfortunately, this has led widely to suggestions of supplementing enzymes. Since we cannot yet duplicate the specific enzymes though, this is a very simplistic and, in fact, possibly dangerous approach. Recently, more monkeys have been found to show all the typical celiac disease genes and symptoms and signs to improve only on the 100% glutenfree diet. We thus can expect more research along these lines in the near future.

In many of our earlier blogs we have discussed how to avoid gluten and where it is found. We also have mentioned how many common and otherwise healthy foods may trigger allergic reactions in celiacs. Here, we would like to address a reason behind accompanying allergies to those common foods.

The most common allergen substance for gluten intolerant or celiac patients is salicylic acid. Sounds familiar? Remember that highly praised aspirin? The “a baby aspirin a day keeps the doctor away” statement may be far from the truth for many individuals who develop new challenges after starting treatment with this synthetic form (acetylsalicylic acid = aspirin) of the birch bark-derived salicylic acid. Many celiacs thus must avoid aspirin.

But birch bark, where salicylic acid occurs naturally, is not the only place to watch out for. Salicylic acid is also found as a possible allergen in many of our “healthy” foods; foods that may have to be avoided if you are sensitive to aspirin as a result of gluten intolerance factors.

Salicylic Acid (Aspirin like) Allergenic Foods:
Fruits and Berries: Apples, Apricots, Cherries, Melon, Nectarines, Oranges, Peaches, Plums, Prunes, Blackberries, Boysenberries, Currants, Dewberries, Gooseberries, Grapes, dried Raisins, Raspberries, Strawberries.
Vegetables: Avocados, Cucumbers, green Bell Peppers, Potatoes, Tomatoes.
Other: Almonds, Cloves, Olives, Pickles.
Condiments and Processed Foods (even some glutenfree products!): Biscuits, Cakes and Cake mixes, Cereals, Crackers, Muffins, Pastries, green and yellow Candies, Cocoa and hot Chocolate mixes, Corned Beef, Gum, Gelatin, Jell-O, Ketchup, Margarine, Mayonnaise, Salad dressings, Tabasco, Tartar sauce, and others.

Unlike gluten intolerance or Celiac disease, (acetyl)salicylic acid allergy is a true allergy. This means that the more of these foods, salicylic acid face washes and/or aspirin products an individual is exposed to the greater the likelihood for them to develop allergic reactions.

Should you suspect any of these triggers the way to go is to follow a strict elimination diet. Start out by avoiding everything listed above for two weeks while following your glutenfree diet. Then, for a couple of days at a time, include one of these products in your daily regimen. All going well, add something else after a few days. If any reaction occurs eliminate the culprit for now.

Just to clarify: this process of elimination and slow re-introduction will not work for gluten-containing products because gluten intolerance is determined by your genetic background, which cannot be overcome.

Only you can make the decision about what will work best for you and your body. Raising relevant questions is important. Have your doctor help you or consult with a qualified natural medicine professional before you decide on your customized plan of action.

 Posted by at 8:43 PM
Apr 282011

Question: Recent studies claim that calcium supplements increase heart disease and stroke risk—particularly in women. Should I stop taking my calcium supplements?

Answer: Unfortunately, we tend to think of research trials and their results as infallible. Some research results may be confusing or, worse, represent a partial truth as the gospel. Many research projects may overlook important prerequisites.

For instance, the recent calcium research project fails to report on several highly important factors such as…
1) What forms of calcium supplements were taken and in what amounts?
2) Did the trial subjects have any pre-existing inflammatory conditions such as absorption issues (bloating, gas, diarrhea, constipation, etc.), liver or pancreas problems?
3) Since stress raises cortisol levels (an inflammatory hormone) what were the stress levels of the trial subjects?
4) Did the trial subjects have any pre-existing forms of arthritis and/or bone density issues?
5) Were the trial subjects all on the same diet and what kind of diet were they on?
6) What kind of exercise style and amount did the lifestyle of the trial subjects include?

Here are some indisputable facts:
Calcium plays a major role in the biochemistry of our body. But calcium is not solely the most important substance for our bone health. Among other tasks, calcium is instrumental in regulating the body pH balance by keeping down inflammation levels in the body.

So, how does calcium get into the arteries to cause heart or vascular disease? Inflammation makes body tissue acidic, a state that is untenable for the bloodstream. Consequently, calcium is leached from bones and teeth to buffer its acidic pH. But, once in the bloodstream, calcium won’t be reabsorbed back into the bones. Instead, it may…
• harden the arteries resulting in higher blood pressure
• contribute to plaque and hypertension by allowing triglycerides and cholesterols to build up in the arteries
• cause arthritic changes, pains and conditions by depositing dead calcium molecules in small or large joints.
• possibly cause muscle and other pain conditions (e.g. fibromyalgia, brain fog and vision issues)—think of calcium in the bloodstream of the body as “sand in the gears of an engine.”

So, it becomes clear that calcium belongs in the bones and out of the arteries. Heart disease and stroke may well be related to this leached calcium. However, it is highly questionable if excess blood calcium is directly related to supplemental calcium use.

Firstly, most individuals urged to use supplemental calcium suffer from some kind of pre-existing inflammatory condition. Bone loss, arthritis, etc. are direct indicators of natural calcium loss to buffer blood pH values as a result of chronic inflammation.

The calcium in the bloodstream of these individuals comes from their own bone and possibly not directly from their supplements. Calcium supplements need to be absorbed into the body via the small intestines (duodenum). But only calcium in citrate form or from nutritional greens is absorbable. Other forms—such as calcium carbonate, coral calcium, elemental calcium and many other forms—in addition to potentially contributing to kidney stones, may indeed end up contributing to heart events.

But, then again, even calcium citrate only gets absorbed if a person’s GI tract is intact and not experiencing any boating, gas or other inflammatory condition that may lead to nutritional malabsorption.

On another note, we often seem to forget that vitamin K besides being long esteemed as blood clotting factor also is instrumental in “keeping calcium in the bones and out of the arteries.” Many of the leafy green veggies provide vitamin K. But most of the usable vitamin K needs to be formed in our body’s intestinal tract (duodenum).

Consequently, the research conclusion that calcium supplementation raises the risk of heart disease simply indicates too superficial an approach.
Instead, research might want to look at the impaired function of an inflamed small intestinal duodenum as a possible cause of calcium and nutritional malabsorption (acidic pH), calcium leaching (leaky gut), lack of vitamin K production and other of its tasks such as bile release and pancreatic enzyme and insulin regulation as a cause for a raised risk of heart and vascular disease.

Only you can make the decision about what will work best for you and your body. Raising relevant questions is important. Have your doctor help you make your decision or consult with a qualified natural medicine professional before you decide on your customized plan of action.

 Posted by at 4:15 PM
Dec 162010

Worth repeating before the Holidays…
From cravings to headaches, sinus issues to fibrocystic ovaries, tender breast tissue, discharge, acne and more, excess sugar may be at the root of many of your health challenges.

“Sugar” comes in many forms:

  • anything sweet(ened) – except for herbs such as stevia
  • anything grain and starch (their carbs too turn to sugar in the body)
  • anything dairy (lactose also turns to sugar in the body)

Sugar makes the body more acidic and lowers iron (Fe) levels.
This in turn lowers the blood’s ability to carry oxygen. As a result, energy levels drop and heart and lungs are forced to work harder (shortness of breath and anxiety) as may be the kidneys (water retention).

Sugar causes inflammation and triggers the calcium leaching metabolism. This can add to the formation of fibroids (uterine and breast tissue). Amenorrhea (lack of or delayed monthly flow) or dysmenorrhea (painful menses and premenstrual syndrome) may be early signs of calcium leaching and pH buffering.

Sugar may promote acne. Higher levels of sugar are commenly related to acne and other skin eruptions. These can serve as early risk indicators for possibly future diabetes.

Sugar nourishes yeast cells. Yellowish or whitish discharge are a common result and possible sign of a yeast infection.  

Sugar nourishes cancer cells.  This process possibly is connected to sugar displacing blood oxygen. If detected early, many cancer cells can be outright starved if sugars, grain carbs and lactose are cut from the diet.

Now that we have recognized the “rat” let us remember the Power and Importance of Antioxidants!

 Posted by at 8:27 PM
Jul 282010

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.

Nutrient - Toxin Interaction

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…

  • genetic predisposition
  • food allergies – leading to longterm imbalances
  • sugar or alcohol – 1) sugar nourishes cancer cells 2) sugar makes the body acidic
  • malnutrition – lack of food or lack of the right foods
  • malabsorption – the small intestines are not able to absorb nutrients from the foods it is presented with
  • toxins – e.g. smoking (lead, cadmium, mercury, etc.) that deplete certain nutrients
  • environmental toxins – excessive toxin load from personal care products, household cleaners, building products, etc. that interfere with proper mineral ratios.

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:

  • Do or did you ever experience cold hands and feet even in warm surroundings?
  • Are you going through phases of depression or nervous exhaustion?
  • Do you experience morning nausea and/or tend to stay away from eating breakfast?
  • Are you familiar with more or less frequent cluster headaches?
  • and another 36 questions….

These are just four of a catalogue of 40 Questions you can request by writing to  pyroluria @ (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 @ (remove spaces in order to activate the e-mail address).

 Posted by at 6:32 PM
Jul 082010

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.

 Posted by at 12:28 PM
Jul 082010

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.

 Posted by at 10:49 AM
Jun 142010

Initially posted 2008-11-16

Fibromyalgia symptoms often respond positively to a gluten-free diet. But, did you know that gluten and lactose intolerance frequently go hand in hand and often together with a citrus allergy?

One of the diabetes genes (HLA-DQ8) is also common to individuals with gluten-sensitivity and many autoimmune diseases such as lupus, rosacea, adrenal imbalances (Graves, Hashimotos).

The biggest challenges to a gluten-free diet (gf) are those not obvious contaminations. As little as 1 gr may keep the inflammation cycle going.

The not obvious are wheat gluten used as “flavor” in foods, supplements and prescription medicines (over 66% of meds contain hidden, undeclared gluten).
Also look for hidden gluten in toothpastes, shampoos, soaps, creams, make-up and other beauty products, cleaning products, the glue on those envelopes, and…, and…

You may already know, but here is the short version of how gluten, fibromyalgia, diabetes and a whole lot of other conditions come together:

Gluten contains opioid-like proteins.
If you carry a gene for gluten-sensitivity, e.g. the HLA-DQ8 (also common in diabetics) these morphines cause inflammation and carbohydrate cravings. Yes, it is like getting “hooked.”

On one hand the carbohydrate content triggers the blood sugar roller coaster leading to diabetes…

On the other hand it causes inflammation (first signs usually are bloating, tiredness, etc.) in the duodenum, the part of the intestines responsible for
– food release at once from the stomach to the intestines,
– insulin and enzyme release from the pancreas,
– bile release from liver and gallbladder,
– mineral and nutrient absorption (especially calcium absorption),
– vitamin K formation and transport to the pancreas for storage (vit K is responsible for blood clotting and keeps calcium in the bones and out of the arteries).

Starting with intestinal inflammation, the body’s pH value changes and turns acidic. Blood tests do not reveal this since blood has the ability to buffer its slightly alkaline (basic) value by drawing calcium and other minerals from bones and teeth until its pH remains steady. This leads to a vicious cycle.

These leached calcium molecules are fairly large and get carried by the blood stream to everywhere in the body… muscle tissue (fibro, rheumatoid arthritis, etc.), capillaries in the eyes (changes to eye sight, night blindness, etc.), or they may deposit along the blood vessels (hardened arteries, heart disease, stroke). — Those repeat bone-density scans that show changes in different places are the best indicators of this kind of pH-triggered calcium leakage.

That much for FM and the causes of pain-causing acidity!

In addition, there is the overall carbohydrate intake.
We humans are not really designed (lack of enzymes) for grain carb digestion. Our 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…
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. Genes don’t change that quickly; our nature still favors a hunter-gatherer diet consisting of occasional meats, plants, roots, and berries.

So, to make a long story short, if you suffer from FM and diabetes I suggest that in addition to a gf diet you keep away from grain carbs.
A fairly safe bet is to keep your grain carbs (even gf) to below 30 gr daily; no more than 6 gr for breakfast, 12 gr for lunch and 12 gr for dinner…

At the daily max of 30gr for grain carbohydrates your blood sugar readings should hugely improve (don’t forget to check out the info about low-carb vs. no-carb in the low-carb group).

If you are on prescription meds for diabetes you MUST check your blood sugar frequently and remain very alert as you otherwise might “overmedicate” due to the disappearing blood glucose spikes. Your best bet is to develop a good relationship with your doctor.

Basic FM/diabetes/autoimmune meal plan:
– proteins (fish, fowl, light meats, eggs),
– greens and colorful, non-starchy vegetables,
– berries (max.2 servings p.d.),
– olive oil or grapeseed oil,
– green tea (1.4 lt),
– alkaline water (NO soft drinks, no coffee).

In addition, you might need to consider adrenal boosters and an individualized supplement plan (no multi vitamines – they are not absorbed by an inflamed gut and may counteract each other, e.g. ZN vs. Ca, Zn vs. Cu, Co vs. Fe, etc. thus resulting in greater deficiencies and toxic excesses). I initially prefer a sublingual approach.
I strongly advise against self-supplementing. Discuss an individualized and bi-weekly readjusted supplement plan with a knowledgable professional.

 Posted by at 7:17 PM