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.” http://www.allallergy.net/fapaidfind.cfm?cdeoc=2322

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.”
  • http://www.allallergy.net/fapaidfind.cfm?cdeoc=731

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!)

Other:

  • “…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.”
  • http://www.allallergy.net/fapaidfind.cfm?cdeoc=253

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.

Mar 032012
 

Rethink your Health – Rethink your Breakfast

For decades, the Standard American Diet (S.A.D.) has suggested orange juice and cornflakes with milk (and sugar) for breakfast…
Then along came the Health Craze and updated the same S.A.D. breakfast to include freshly squeezed organic orange juice and fresh fruit topped with low fat, high carb yoghurt over muesli packed with grains, raisins and nuts, honey or sugar, all roasted in oil. While using healthier ingredients, suddenly we ended up with more calories and a whole lot more carbohydrates.

The unpleasant result of good intentions:
a sugar, starch and fat bonanza that promotes, inflammation, cravings among weight gain, hormone imbalances amid general ill health.

If there is any time for low carbohydrates, it is breakfast.

#1 Rule: Breakfast is Protein Time

Think ahead: Cook a little extra salmon, chicken or other light meat for dinner the evening before.

Breakfast Idea #1:

· Egg-feast: Gently heat the shredded or finely sliced protein in the skillet. For a change, add a handful of chopped veggies. Add, the lightly beaten egg(s), cover, and finish into an omelet.

Breakfast Idea #2:
· Boiled Eggs: Either chopped or whole, served with lettuce leafs or the protein almond crackers (see below).

Breakfast Idea #3:
· Swiss Greens: Heat up a skillet. Meanwhile, coarsely chop a head of romaine lettuce or a few ribs of Swiss chard with lots of greens, Chinese Yuk choy, or other leafy greens. Add a little olive oil to the skillet. Add a handful of almonds and the greens. Cover and finish on low-medium heat for 5-6 minutes. — The romaine turns slightly crisp and sweet and the almonds will be pleasantly roasted.

Breakfast Idea #4:
· Egg-free: Wrap meat protein leftovers in a nori sushi wrapper, a leaf of romaine lettuce, Belgian endive or radicchio. — Make a “veggie mayo” from your cooked veggie leftovers, peas, chickpeas, carrots, celeriac, sweet potatoes, avocados, etc.

Breakfast Idea #5:
· Almond Crackers/Cookies: This batter takes 2 minutes to make while the oven heats up.

Grind a handful of almonds with a teaspoon of flaxseed, chia or salba seed in your coffee grinder of magic bullet. Blend in a little sea salt, a teaspoon of glutenfree baking powder, and a heaping tablespoon or two of gf arrowroot flour or gf tapioca flour or gf rice flour. Then mix in a couple of tablespoons of olive oil and sufficient water to turn it into a paste to drop by the spoonful onto a large flat cookie sheet. The thicker the batter, the “meatier” the crackers or cookies; the thinner the batter, the thinner and crispier the crackers. Bake at 350F for 5 to 10 minutes until lightly browned.
— Enjoy with an easy homemade olive tapanade, avocado or tuna-artichoke heart guacamole, peanut or almond butter, etc.

Proteins for breakfast up your brainpower, energy, a lasting feeling of satiety and a good mood to boot.

 Posted by at 7:48 PM
Feb 112012
 

Beware of Hidden Toxins:

Not all Products in Commercial GF Foods are Healthy

Daily, more individuals become aware that their body cannot handle gluten, a protein contained in grains such as wheat, barley, rye, spelt, triticale and, as contaminant, in oats and many other carbohydrate sources.
The call for glutenfree (GF) foods hasn’t gone unnoticed by the food industry. There is money to be made! Most supermarkets today carry a wide selection of supposedly gf processed foods. The labels say so: “GLUTENFREE.”
The problem is that regulations haven’t gone into effect or are not consistent.
  1. Product batches are not tested (i.e. measured) in a lab to confirm the absence of gluten and gluten contaminants, such as to confirm <20 ppm (US) or <10 ppm (Canada). – (ppm = parts per mill)
  2. Ingredients such as quinoa, rice, or legumes (all considered free of gluten) may have been contaminated during shipping in trucks that previously have shipped wheat or barley.
  3. Suppliers may have changed and the manufacturer has failed to verify the gluten status of new batches of ingredients. This is a common issue also in the manufacturing practices of medications and supplements.
  4. Declarations such as modified…, natural…, spices, flavors, etc. are suspicious and may contain hidden gluten that does not need to be declared separately.
  5. Who knows how many wheat crumbs from their lunch sandwich adhere to a worker’s clothes in a dedicated glutenfree factory.
All this before you open the gluten-containing cardboard box and, with your now glutened hands, believe that you put truly GF food into your body. You get the idea: Assuring that there guaranteed is no needle in that haystack is not easy.

Other Toxins

But is gets worse: Assuming that there is no way any of the ingredients in those supposed GF foods have been contaminated, we have to deal with a muck-bucket full of other ingredients not healthy to a living body.
Last week two of my GF patients approached me with great exuberance. “We have found a coconut milk yoghurt, soy free & certified glutenfree!”
One of the individuals was concerned about the presence of rice starch as a potential source of hidden gluten. Yet, that is not even my biggest concern; some of the other ingredients are.
For instance, I refuse to burden my body with stuff like…

e.g. Dipotassium Phosphate

See what I got from the regulating EPA government website about dipotassium phosphate:
This active ingredient is commonly sprayed on leaves as a fertilizer, and seems also to help control certain fungal diseases on ornamentals. When used in association with another fertilizer, dipotassium phosphate is approved for use in the manufacturing of pesticide products intended to control certain fungal diseases on ornamentals. When label directions are followed, this active ingredient is not expected to harm people or the environment.
And the website continues with the active ingredient description:
Dipotassium phosphate, in combination with another EPA-approved compound (dipotassium phosphonate), is intended to control fungal plant diseases on turf, ornamentals, and non-bearing fruit and nut tree crops (that is, on trees that have not yet developed the edible crop). The active ingredient appears to have a mixed mode of action involving direct toxicity to the pathogen, aided by a boosting of the plant’s defense mechanisms due the fertilizing properties of the compound.(CAS # 7758-11-4)

My Question: Do you really still want to eat anything containing dipotassium phosphate in any form?
READ the ENTIRE LABEL
The GF Lifestyle is a Healthy Lifestyle – Don’t Buy Processed Foods!

 Posted by at 2:12 PM
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

RAW FOR YOUR DOGS.

 Posted by at 12:24 PM
May 092011
 

Question:
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?

Answer:
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
Jan 032011
 

About the Central Role of the Duodenum

I have mentioned it before but it might not hurt seeing it in writing again…

  •  How well our digestion works determines how well our body and brain function.
  • The mucous lining in our intestines hosts the majority of our body’s lymph and immune system cells. This directly affects toxin drainage and defense from communicable diseases.
  • Inflammation anywhere in the body causes an acidic environment and triggers the calcium buffering mechanism: Calcium is forced to leach from bones and teeth into the blood stream in an attempt to balance the pH value.
  • Leached calcium plays a major role in bone loss (osteoporosis), calcium build-ups, heart disease (hardened arteries, high blood pressure / hypertension), various forms of arthritis, brain fog, vision issues, fibromyalgia, and many other conditions.

The first part of the small intestines following the stomach is the duodenum. A healthy and properly functioning duodenum…   

attaches to the…

  • anterior lumbar spine SI region (!!!).—To all osteopaths, chiropractors, body workers: you cannot expect a structurally stable low back and pelvic region until the gut is free of inflammation!
  • diaphragm (via the ligament of Treitz), possibly leading to signs of shortness of breath, GERDS, heartburn, tiredness, restless or light sleep, anxiety, etc.

controls…

  • how much and how often food is released from the stomach for absorption in the intestines.
  • bile release from gallbladder and prompts several other digestion-related liver functions.
  • enzyme release from the pancreas.

plays a role in the…

  • control of insulin production.

absorbs…

  • calcium and a majority of all other minerals and nutrients.

produces…

  • vitamin K (which then is stored in the pancreas and is responsible for calcium to remain in the bones and out of the arteries!!).

and…, and…, and…

Any or all of this does not function if we experience chronic or acute inflammation, bloating, dysbiosis (leaky gut syndrome), etc. or have been diagnosed with lazy stomach, irritable bowel (IBS, IBD), Crohn’s, GSE (gluten sensitive enteropathy), Celiac Disease (CD), or other gastrointestinal conditions.

The “Proof is in the Pudding”

After bariatric surgery (bypasses the duodenum and part of the jejunum) 90 to 95% of the patients no longer show signs of diabetes but suffer from the same mineral deficiencies a celiac would typically expect due to inability of duodenal absorption.

If you experience bloating or gas on a fairly regular basis or carry the proverbial “beer-belly” or a “spare tire” it is time to consult your doctor or a well qualified natural medicine professional.

 Posted by at 12:06 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 @ 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).

 Posted by at 6:32 PM