2011

December has come and is just about gone. January brings with it a new year and new beginnings. I have been thinking a lot about ths quote by Mark Hoverson, entrepreneur and founder of Solomon CEO, ‎"God's gift to you is your potential. Your gift back to Him is what you do with it." I have a feeling that this year is going to be something special.

Many of you have contributed ideas for me to write about, and the plan is to do so in the near future. Some of the topics to be explored include: IBS, migraine headaches, organic vs conventional foods, purposeful eating and exercise (1 Corinthians 6:19-20), fu shots (oops did I forget the 'L' ;) ), supplements - necessities or just supplements, memory, energy, and many more!

I am lookingforward to 2011. Thank you all for following this blog, and make sure to tell your friends about it!!

"Selective Eating Disorder?" Grow Up

It is a typical Sunday night here at home. Grocery shopping, done. America's Funniest Home Videos, complete. As I cruised the internet, I stumbled upon an article from LiveScience.com (published on MSN.com) titled, "Grown up but eat like a kid? You may have 'selective eating disorder.' What?!?!?!????

Subtitle: 'Those with the condition prefer salty, bland foods.' Duh.

This is a short blog...

Selective Eating Disorder = Ridiculous. Selective Eating Disorder aka 'very picky eating' is just that...picky eating. Would I rather eat potato chips, bacon, french fries, drink light beer, and consume the occasional carrot? Sure. That would be fantastic. Unfortunately, that is not a healthy diet. So I have to eat other foods that may not be on the top of my list...like dark green vegetables (kale, spinach, mustard greens, etc), broccoli, blueberries, raspberries, organic chicken, butternut squash (BTW - I made a delicious butternut squash soup this weekend - with organic sweet corn, organic yellow onions, and mixed organic bell peppers), organic black beans, quinoa, etc, etc, etc.

I am tired of making excuses for people who make bad choices. Grow up.

Subtract the Additives

Top 10 ingredients you don't want in your food:

1)Aspartame/Sucralose/AcesulfameK/Saccharin- all artificial sweeteners are bad. I think high fructose corn syrup is a better option than any of these...and high fructose corn syrup is nasty. Plain 'ol sugar is the best option. Did you know aspartame breaks down into formaldehyde? Saves the embalmer some time in the future.

2)MSG (monosodium glutamate) - MSG is a flavor enhancer originally developed to help malnourished elderly patients increase caloric intake. Turns out it worked! The food tasted better and the elderly patients ate more food. As a business, the food industry decided that this was a good thing. So they added MSG to MANY foods, and guess what?? Everyone ate more! Foods that contained MSG tasted 'better' so people ate more. This is/was a great thing if you are/were a food manufacturer. However, from a health standpoint, ingesting MSG has been associated with asthma, migraine headaches, food allergies, obesity, and hyperactivity in children. A 2001 study published in the journal Neurology by Nicholas J. Maragakis, MD and Jeffrey D. Rothstein, MD titled 'Glutamate Transporters in Neurologic Disease' stated, "Glutamate is the primary excitatory amino acid neurotransmitter in the human brain. It is important in synaptic plasticity, learning, and development. Its activity at the synaptic cleft is carefully balanced by receptor inactivation and glutamate reuptake. When this balance is upset, excess glutamate can itself become neurotoxic. ... This overactivation leads to an enzymatic cascade of events ultimately resulting in cell death." Excess glutamate has been associated with condition such as Parkinson's Disease. Glutamic acid is aslo found in hydrolyzed vegetable proteins, autolyzed yeast, yeast extract, and soy extracts.

3)Hydrogenated and/or partially hydrogenated oils - hydrogenation converts unsaturated fats (healthy) into saturated fats (unhealthy). Hydrogenated oils often equal trans-fats. Ingestion of these fats increases the risk for heart disease. It is faster to just stuff your arteries with cotton.

4)Sodium Nitrates/Nitrites - food preservatives also used as fertilizer, rocket propellant, and in smoke bombs. Form nitosamines which are known human carcinogens that cause DNA damage. Increased levels of nitrates in the diet have been linked to increased deaths from Alzheimer's, diabetes, cancer, and Parkinson's disease. Delicious! :\

5)Tartrazine (yellow#5) - all colors are bad but this one in particular seems to cause more problems. Studies have shown ingestion of tartrazine has been associated with childhood asthma, hyperactive behavior (ADD/ADHD), migraine headaches, anxiety, clinical depression, blurred vision, itching, general weakness, sleep disturbance, and thyroid tumors.

6)High fructose corn syrup - HFCS was first widely used in 1984 . Since that time the rate of diabetes and obesity has increased dramatically. That said, high fructose corn syrup does not cause obesity, eating it does!

7) Modified food starch - anything modified is bad news bears

8)BHT/TBHQ - chemicals added for "freshness" = product really isn't fresh

9)Maltodextrin - Matdextrin breaks dwn int gucse sugar) It can be derived corn, potatoes, and wheat. Individuals with wheat sensitivity and/or celiac disease should avoid products containing maltodextrin. FYI, sucralose (fake sugar) contains maltodextrin.

10)Natural Flavor - natural flavors are still chemicals made in a lab...they can be found in nature but there is nothing natural about them.

Gluten Gluttons

glut-ton [gluht-n]

-noun

1. a person who eats and drinks excessively or voraciously

-Synonym

1. chowhound


glu-ten [gloot-n]

-noun

1. the tough, viscid, nitogenous substance remaining when the flour of the wheat or other grain is washed to remove the starch


Bread, bagels, rolls, pasta, cereal, beer, soy sauce, tortillas, cakes, cookies, crackers, gin, pretzels, doughnuts, pancakes, waffles, whiskey, biscuits, lunch meat, licorice, pizza, canned soups, fish sticks, chicken nuggets...wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, and wheat!

As the saying goes, we are what wheat. ;)

The overconsumption of wheat is troubling. It places a burden on our health as well as on the environment. Gluten sensitivity has become quite common and the incidence continues to increase. Interestingly, the amount of wheat consumed today is far less than the amount consumed at the turn of the century (Average American consumed 210 pounds of wheat flour per person at the turn of the century vs 133 pounds of wheat flour per person in 2004). So if we aren't eating as much (although 133 pounds of wheat flour is still a lot!), why is the incidence of gluten sensitivity increasing?

In order to keep up with demand, farmers are forced to do whatever is necessary to increase supply. This often results in early harvesting, decreased soil nutrients, lower product quality, and genetic modification of crops to increase yield and improve hardiness. If we all grew our own wheat, harvested it, ground it up, and baked our own bread in our brick ovens like we did at the turn of the century, wheat/gluten probably would not be a problem. But that's not what we eat. We eat mass produced, genetically modified, bleached, enriched, highly processed foodstuff that is listed on product labels as wheat/gluten. Food is a business. In business it's all about maximizing the bottom line. When it comes to food, this is often at the expense of the quality of the product and subsequently the quality of our health.

-Dr. John

(There are thousands of delicious gluten free items at The Organic Wholesale Club...check 'em out!)

Sprains, Strains, and Automobiles

Strains and sprains can be painful and confusing to distinguish. Below is a brief interview I did for a book called The Anti-Pain Plan by Rick Chillot that provides a bit more clarity on the difference as well as some helpful hints you can do to improve recovery.

1) Is there a difference between a sprain and a strain? How do you know which you have? Is one more serious than the other?

Yes, there is a difference between a sprain and a strain. A sprain involves injury to the ligaments of a joint and often occurs when a joint is carried through a range of motion greater than normal. A strain involves injury to muscle often resulting from overuse or improper use ( torn muscle). Put simply, muscles get strained and joints get sprained.

Signs and symptoms of both sprains and strains are quite similar. The main differences being the location of the injury (part of the body affected –for example, is the main wrist joint affected or is the pain along the forearm) and the nature of the injury. Joints can be very complex anatomical structures. The best way to know whether you have a sprain or strain is to see a physician. The physician should take a good history, perform provocative testing, imaging, and physical exam to determine the diagnosis.

Both sprains and strains range in severity from first degree to third degree with third degree being quite severe. I wouldn’t say that one is more serious than another. However, it has been my experience that torn muscles (strains) take longer to heal the sprains.

2) What actions should be taken immediately after injury? Ice is the first thing that comes to mind…how often should you ice it? What else might you do? Do you need to immobilize the wrist? Do you need to keep it elevated?

The one word people need to know immediately after injury is R.I.C.E.- Rest, Ice, Compression, and Elevation.

Immediately after the injury, ice is the best treatment. Ice works to decrease inflammation and as an analgesic. Ice should be used for 20-25 minutes every 2 hours after injury for the first 24-48 hours.

Proteolytic enzymes (amylase, lipase, trypsin, chymotrypsin, bromelain, papain, and cellulase) may also help, and if used, should be started within 1-24 hours post-injury. These enzymes, when taken away from food, act as antiinflammatories and have been shown to speed healing time by a factor of two. The closer post-injury they are taken, the more benefit they will have. Proteolytic enzymes can also be used 1-2 days prior to high stress, high contact events (sporting events such as football, soccer, wrestling, running, etc) to aid the body in recovery and prevent some of the damage that may occur.

Elevation will help decrease swelling by draining fluids away from the affected area. This should be done for the first 24-48 hours post-injury and possibly longer depending on the extent of injury.

Immobilization provides the body time to heal by decreasing stress and activity of the affected area. Depending on the severity of the injury, immobilization may be necessary. However, in first degree sprains and strains, immobilization can lead to increased adhesion formation and decreased range of motion. Therefore, slow, gentle exercises performed without pain are recommended to maintain strength and range of motion, and to prevent scarring of the tissue.

Along with proteolytic enzymes, there are a few other supplements that may help.
• Vitamin C- 3-6 grams daily in divided doses: important in connective tissue formation, promotes tissue function and tissue integrity, antioxidant, immune enhancing
• Glucosamine sulfate/Chondroitin sulfate – 500mg three times a day: stimulates the production of glycosaminoglycans- important building blocks of cartilage (used in cases of sprains not strains)
• Essential Fatty Acids (fish oil) – 1 - 2 capsules each day: decrease inflammation, stabilize cell membranes
• Multi-Vitamin - general support. The body requires more nutrients when injured due to increased demand at the site of injury. A good multi-vitamin in conjunction with a healthy diet provides the body with the necessary ingredients to aid healing.

(You can find many of these products at The Organic Wholesale Club at discounted prices. Use the coupon code 'drjohn' for an additonal 5% off!)


3) As with other types of trauma, it is helpful to apply heat in the days after the injury. Is contrast hydrotherapy also useful here?

Heat is very helpful as it increases circulation and acts as an analgesic. However, it is important not to begin using heat too close post-injury as it may increase inflammation (do not use within 24-48 hours post-injury). After this time, heat can be very beneficial.

That said, contrast hydrotherapy is an excellent treatment for both strains and sprains and may be used sooner post-injury (if the heat aggravates, you may not want to do contrast hydro or the temperature of the hot water portion can be decreased). The alternation of hot and cold will increase circulation, decrease swelling, and speed healing. The greater the contrast between the hot and cold water, the greater the physiological response. However, smaller contrasts are better than no contrasts. So if heat aggravates, wait 1-2 days to do contrast baths or decrease the degree of contrast, emphasizing cold. 3 minutes hot, 30 seconds cold, repeat 3 times. Always end with cold.

4) If you want to use an over the counter analgesic, are certain types better for this than others?

I believe there are plenty of natural analgesics available. However, if I had to select one, I would tend to use ibuprofen. It is effective, inexpensive, and less harmful to the GI system. In more severe cases I may recommend naproxen. Recommendation would depend on patient response, history, and necessity.

As for topical analgesics, there are plenty out there. All work fairly well. Again, for me the more natural the better. Tiger Balm and Arnica are two of my favorites. The concern in using these analgesic products is that individuals believe if they can’t feel the pain, they can do whatever they wish without doing damage. Just because you rub something on and you can’t feel pain, does not mean that everything is OK. I recommend my patients use these topical analgesics sparingly. Analgesics work well at dulling pain, but they serve no other therapeutic value and are often misused.

Remember to always talk to your doctor if the pain or injury persists and before beginning any treatment. And drive safely.

Where oh where did my Vitamin D go?

As I look out my window, I see snow falling from cloud covered skies. There is a peacefulness that surrounds snowfall. There is a quiet contentment that each of us experiences when it snows. Our worlds are forced to slow down and for a change we relax.

A few months ago, I would have been excited to see the snow. But today, when I woke up to snow falling, I was sad. I didn't like it. After two months of wintry weather, I was tired of the clouds and tired of the snow. Something seemed like it was missing. I wanted to see the sun.

We all experience a boost of mood and energy when we see the sunlight and feel its warmth on our skin. It is now known that this boost is often the result of the vitamin D our body produces from being in the sun.

The main symptoms of vitamin D deficiency are fatigue and depression, especially in the winter months. Recent research has demonstrated that most individuals living in the US are deficient in vitamin D. Although many foods are now fortified with vitamin D, the majority of vitamin D we receive is through sunlight. Individuals living in higher latitudes have less sun exposure and therefore are more susceptible to deficiency. In addition, those people living in sunnier locations may still be vitamin D deficient since the application of sunscreen prevents the conversion of active vitamin D. So what are we to do? In most cases, taking a vitamin D supplement becomes the fastest and most effective way to increase levels of vitamin D.

It appears that vitamin D functions more like a hormone than a vitamin. The main functions of vitamin D involve calcium absorption from the intestines and maintaining serum calcium and phosphorous levels. It is now known that vitamin D plays many more roles in the body as well. Vitamin D has been shown to enhance immune function, reduce inflammation, protect against cardiovascular disease, prevent autoimmune conditions, and control the way cells multiply and transform. Therefore, vitamin D may be beneficial for several conditions including colds/flu, asthma, cancer, multiple sclerosis, cardiovascular disease (heart disease, high cholesterol), stroke, high blood pressure, depression, chronic pain, osteoporosis, rheumatoid arthritis, inflammatory bowel disease, and diabetes.

Blood testing for 25(OH) D (a vitamin D precursor in our blood) is the best indicator of vitamin D status. This marker should be the only one used to diagnose vitamin D deficiency. Close monitoring through blood testing of 25(OH) D levels should be done at least two to three times per year to ensure adequate supplementation and avoid toxicity. These levels should be at least 40 ng/ml but not exceed 70 ng/ml year round for optimal health benefits.

Research has shown that healthy individuals use about 3000-4000 IU of vitamin D daily, leaving the recommended daily allowances far below what may be required. Optimal vitamin D dosage varies depending on several factors including age, sun exposure, gender, weight, and skin color. The current recommended daily allowance for vitamin D is 200 IU for those between the ages of birth-50, 400 IU for those 51-70 years, and 600 IU for those 71 years of age and older. In most cases, the RDA is enough to prevent frank vitamin D deficiency and rickets. However, it may not be sufficient to maintain optimal health. It is estimated that 20-30 minutes of sun exposure during the middle part of a summer day can produce between 10,000 and 50,000 IU of vitamin D! Many practitioners use doses of 2000–7000 IU per day as treatment for individuals shown to be deficient.

Two forms of vitamin D supplements are available – vitamin D3 (cholecaciferol) and vitamin D2(ergocalciferol). Vitamin D2 is not human vitamin D and is not normally found in humans. In addition, intake of vitamin D2 may produce metabolic by-products not normally present in humans. There is some controversy, however, as recent research has shown that vitamin D2 may be as effective as vitamin D3 at maintaining blood levels of vitamin D. Considering vitamin D3 is the human form of vitamin D, I believe that this form should be used over vitamin D2. However, more research is required to determine if one form is superior to the other.

Vitamin D can be toxic so it is important to talk to your doctor before beginning supplementation. I screen all of my patients for vitamin D deficiency especially before beginning treatment. Let your doctor know you want to have your vitamin D levels tested to see if you are deficient. Although there is no substitute for the sun, ensuring adequate vitamin D levels can make an immediate difference in your overall health and attitude.


-Dr. John

Shoo Flu, Don't Bother Me

Fall has arrived, which means the kids are back in school, the leaves are beginning to change colors, and that dreaded flu-bug is about to strike at any moment. No need to worry. Here are six simple tips to help you avoid a bite by the flu-bug.

1) Avoid sugar. This includes not only cakes and candies, but also refined carbohydrates such as pastas and white bread. Sugar immediately slows and drastically weakens the immune system.

2) Identify and avoid food allergies/sensitivities. Food allergies can drain the immune system leaving you susceptible to infection. A simple blood test (available at our office) can help determine which foods you should avoid.

3) Decrease stress. Stress depletes the immune system and is one of the leading factors in immune system dysfunction. Consider prayer, deep breathing exercises, aerobic exercise, biofeedback, or a hot bath to help relieve stress.

4) Exercise. Moderate exercise (walking, light jogging, biking, swimming, etc) has been shown to stimulate the immune system, thereby increasing your natural defenses.

5) Take your vitamins and minerals. Some specifics:
•Vitamin C enhances the activity of white blood cells as they fight viral or bacterial infections.
•Vitamin A maintains proper white blood cell function and ensures optimum white blood cell levels. Vitamin A also protects the body from bacteria, viruses and parasites by maintaining mucus membrane barriers. In addition vitamin A has direct anti-viral and anti-bacterial properties. CAUTION: Vitamin A can be toxic. Avoid use if pregnant or chance of pregnancy. Consult a physician before using vitamin A for long periods of time.
•Zinc enhances immune function. A zinc deficiency may result in immune dysfunction.

6)Maintain proper hygiene:

• washing hands properly and frequently
• covering the mouth when coughing or sneezing
• avoiding rubbing the eyes with dirty hands
• sneeze or cough into your upper sleeve (elbow), not your hands
• avoid touching common surfaces like door knobs, light switches, telephones and then touching your eyes, nose and mouth

These modifications are the foundation for building a strong immune defense system and can help dramatically reduce your chances of getting the flu. A Naturopathic physician trained in the use of nutritional therapy can help determine the correct products and dosages to meet your individual needs.

Food Allergies - An Unrecognized Epidemic

I am passionate about food. I like to buy it. I love to cook it. And I really love eating it. However, what we eat is becoming more and more important. Interestingly, it is not just unhealthy foods that are problematic. Below is an article I wrote about food allergies several years ago. I would love to hear your comments or questions.


Food Allergies – An Unrecognized Epidemic

It is estimated that 95 out of every 100 people in industrialized nations suffers from some type of adverse food reaction.1 Over 50 medical conditions have now been associated with food allergies (Table 1) and many more chronic, persistent symptoms may actually be manifestations of adverse food reactions. Although there is a growing amount of medical literature implicating foodstuffs in the etiology of various medical disorders, most often food allergies are not considered as a possible underlying cause.

A food allergy is an immune system response that occurs after ingestion of a specific food. Although any food is capable of producing an immune response upon ingestion, foods that commonly cause allergy are dairy products, eggs, shellfish, soybeans, tree nuts, wheat, corn, citrus, and peanuts. Reactions can be divided into two categories: IgE mediated (immediate) and nonIgE mediated (delayed). IgE mediated, type I immediate hypersensitivity reactions have been well studied, and their involvement in food allergies has been firmly established. Symptoms of IgE reactions occur within minutes after exposure to the offending agent and can vary in intensity from mild localized erythema and edema, to rhinitis, urticaria, asthma, tongue itching and in severe cases throat swelling and anaphylaxis. Most individuals with IgE allergies know that they have them, since the correlation between ingestion of the food and resulting symptoms is clear. IgE allergies are often permanent and can be easy to identify without further testing. However, IgE-radioallergosorbent (RAST) tests, IgE enzyme linked immunosorbent assay (ELISA) tests, and skin-prick tests can at times be used to aid in the diagnosis.

Only 6-8% of children and 2-3% of adults suffer from IgE mediated food allergies.2 There is increasing evidence that many if not most food sensitivities involve other mechanisms, most of which are immunological in nature.3 Therefore, limiting diagnosis of food allergies through the use of IgE mediated testing may be insufficient.

It is estimated that 80% of all food allergy reactions are nonIgE mediated, often involving the IgG immunoglobulin class and its complex mediators.4 IgG mediated immune reactions have vastly different characteristics than those associated with IgE mediated responses. Although the IgG4 subclass has been implicated as an anaphylactic antibody in some animal models of food allergy5, most often IgG reactions have a delayed response time – they occur hours to sometimes days after the offending agent has been ingested. Symptoms can vary from person to person and can virtually affect any system, organ, or tissue of the human body. They are rarely self-diagnosed, and the allergy often resolves after 3-6 months of avoidance.

There are several theories surrounding the development of food allergies. Poor digestive health may increase the chances of developing food allergies. If the digestive system is functioning optimally, food is broken down into vitamins, minerals, and amino acids through the use of hydrochloric acid, digestive enzymes, and peristalsis. These particles are small enough to be absorbed between the cells of the digestive tract, pass into the blood stream and then travel to their final destination to be used as needed. Hypochlorhydria, insufficient chewing, and rapid swallowing of foods lead to the improper digestion of food proteins. These larger food proteins can trigger histamine release and degranulation of intestinal mast cells. This degranulation may then cause increased intestinal permeability leading to more systemic symptoms of food allergy.5 A study reported in the Journal of Allergy and Clinical Immunology supports the risks associated with poor digestive function. The authors examined the role of drugs that hinder peptic digestion in the development of food allergies. They concluded that antacid medication impairs gastric digestion and inhibits digestion of dietary proteins promoting IgE synthesis toward novel dietary proteins, leading to food allergy.6

It is known that heating and cooking can change the allergenicity of foods by altering protein structure. Paul Bragg states, “The average person is poisoning himself day by day with the food he eats. Our tiny sensitive taste buds have been polluted by unnatural, artificially seasoned and stimulating foods…Foods must be fixed, hashed, mashed, smashed, boiled, broiled, stewed, baked, pickled, preserved, flavored, salted, creamed, dried, roasted, fried, greased, peppered, vinegar-laden, smoked, toasted, crushed, rolled, mealed, oiled, fermented, beaten, sweetened, spiced, soured, peeled, shredded, steamed, braised, colored, and otherwise seasoned in order to offer an appeal to the civilized man.” This alteration of foods through processing, heating, fortifying, purifying, homogenizing, pasteurizing, etc. may lead to the development of food allergens from what would otherwise have been health-promoting whole foods.

Additional factors associated with the possibility of developing food allergies include: repetitive ingestion of the same foods, excessive stress, digestive tract infections, dysbiosis, family history of food allergies, birth via Caesarian section, high maternal age, failure to breast feed, early introduction of solid foods (especially dairy, wheat, and eggs), and overexposure or increased sensitivity to environmental irritants.1,7 A thorough medical history will often provide clues as to the possibility of food allergy.

The gold standard in the diagnostic work-up of suspected food allergy is double blind placebo controlled oral food challenges.8,9 However, this process can be very tedious, time-consuming, and potentially dangerous, triggering possible life threatening reactions. If delayed sensitivities are suspected, oral food challenge may not provide timely results. In addition, larger quantities of foods are often needed to trigger an IgG reaction, and a false negative response may occur if substantial amounts are not consumed. The possibility also exists of interactions or cumulative effects amongst allergenic foods. In this case, any one food alone may not trigger symptoms, but ingestion of a combination of reactive foods is required to produce symptoms.

Various diagnostic methods exist to determine adverse reactions to foods. These include the atopy patch test, serum tests for specific IgG to foods, provocation/neutralization testing, kinesiology, cytotoxic tests, and electrodermal testing.9 Many of these tests are considered investigational, however, as there is limited research substantiation, few clinical studies, and in some cases no scientific basis. An accurate diagnosis is important to avoid unnecessary diets and to establish a proper treatment plan.

Regardless of which form of testing is used, treatment of food allergies is the same. Initial steps include elimination of the offending foods and incorporation of an oligoantigenic diet. A rotation diet may also be used to prevent the development of new allergies.10 Probiotics, such as Lactobacillus acidophilus, may be added to help recolonize the digestive tract and increase production of secretory IgA. Reducing digestive inflammation through the removal of artificial colors/sugars/sweeteners/flavors from the diet, eliminating concentrated sugars and refined carbohydrates, decreasing stress, avoiding unnecessary medications, and chewing food thoroughly will aid in repair of the intestines. Glutamine, bioflavonoids, and essential fatty acids, namely fish oil, have been shown to support the regeneration of the mucosal lining. Incorporating digestive enzymes and hydrochloric acid may help prevent new allergies from developing while supporting proper digestive function.

There are a few treatment options available if the allergens are unable to be eliminated. Clinical trials involving cromolyn sodium have shown efficacy in preventing allergic reactions by stabilizing mast cell degranulation. Hesperidin and quercetin are two bioflavonoids, which also act as mast cell stabilizers. However, their effectiveness has not been proven. A promising traditional Chinese herbal formula named FAHF-1, has been shown to protect peanut sensitized mice from anaphylactic reactions and significantly reversed already established IgE mediated peanut allergy.11 These recommendations, however, do not replace avoidance as the most effective form of treatment.

Food allergies are an often-unrecognized cause of many chronic health conditions today. Many individuals are being continuously treated for the annoying and nagging symptoms associated with food allergies. However, little or no attention is being given to the actual underlying cause. It has been my experience that the cause of these symptoms is an adverse reaction to the common everyday foods that are consumed and identification and elimination of these foods can lead to resolution of many chronic health complaints.


Table 1. Conditions Linked to Food Allergy

Aphthous Ulcers
Arthritis
Allergic Rhinitis
Anxiety
Asthma
Attention Deficit
Bedwetting
Bronchitis
Celiac Disease
Chronic Diarrhea
Chronic Fatigue Syndrome
Colic
Colitis

Ulcerative Colitis
Frequent Illness
Croup
Hay Fever
Hyperactivity
Inflammatory Bowel Disease
Insomnia
Learning Disorders
Malabsorption Syndrome
Muscle Pain
Acne Vulgaris
Allergic Sore Throat

Migraine Headaches
Ear Infections
Candidiasis
Chronic Constipation
Crohn's Disease
Transient Dyslexia
Edema
Gastric and Duodenal Ulcers
Hypochlorhydria
Juvenile Rheumatoid Arthritis
Loss of Voice
Memory Loss

Indigestion
Eczema
Premenstrual Syndrome
Overweight
Psoriasis
Rheumatoid Arthritis
Tinnitus
Vertigo
Skin Rashes
Mood Swings
Excessive Mucous Production
Sleep Disorders

References

1. Zavik, Jeffrey S. Toxic Food Syndrome. 2002
2. Papageorgiou, P. Clinical aspects of food allergy; Biochem Soc Trans.2002; 30(Pt 6):901-6.
3. Sandberg, D. Gastrointestinal complaints related to diet; Int Ped. 1990; Vol 5 (1): 23-9.
4. Hamburger, R. Proceedings of the First International Symposium on Food Allergy;Vancouver, B.C.1982.
5. Metcalfe, D., Sampson, H., Simon, R. Food Allergy: Adverse Reactions to Foods and Food Additives. Blackwell Scientific. 1997: 42.
6. Untersmayr, E., et al. Antacid medication inhibits digestion of dietary proteins and causes food allergy: a fish allergy model in BALB/c mice. J Allergy Clin Immunol. 2003; 112(3): 616-23.
7. Bjorksten, B. Genetic and environmental risk factors for the development of food allergy. Curr Opin Allergy Clin Immunol. 2005; 5(3): 249-53.
8. Sampson, HA. Food allergy–accurately identifying clinical reactivity. Allergy. 2005; 60 Suppl 79:19-24.
9. Beyer, K, Teuber, SS. Food allergy diagnostics: scientific and unproven procedures. Curr Opin Allergy Clin Immun. 2005; 5(3): 261-6
10. Pizzorno, J, Murray, M. Textbook of Natural Medicine. Churchill Livingstone. 1993:458-59.
11. Li, XM, et al. Food Allergy Herbal Formula – 1 (FAHF-1) blocks peanut induced anaphylaxis in a murine model. J Allergy Clin Immunol. 2001; 108(4): 639-46.

Free Heat

It's Winter. And according to Mr. Phil (the groundhog not the TV show host - contrary to popular belief they are not the same), it looks as though Spring is still a few weeks away. During these cold times, staying warm can be challenging. Here are two simple things you can do at home to help inrease circulation and keep warm.

1) Contrast hydrotherapy: Hot and cold water has been used for centuries as a way to boost immune function and increase circulation. Alternating between hot and then cold applications of water creates a pumping action moving the blood between the deep and superficial tissues. During the hot phase, the capillaries dilate and the blood flows outward toward the skin. When the cold water is applied, the blood vessels constrict and the blood is pushed deeper into the tissue. By alternating between hot and cold, the blood is "pumped" from the superficial to the deeper tissues and then back again. Research has shown that this procedure not only increases blood flow, but also increases the number and activity of white blood cells. Therefore, it is a great treatment to keep you warm during those cold winter months and may help you fight the cold/flu viruses that are rampant this time of year.


The easiest way to do contrast hydrotherapy at home is alternating between hot and cold water in the shower; 2 minutes hot followed by 30 seconds cold. Repeat this process 2-3 times. ALWAYS end with cold!!! As contradictory as it sounds, ending with cold actually helps keep you warmer as your body increases peripheral blood flow to "re-heat" the tissues. Contrast showers are a great way to jump start your day.


CAUTION: Do not do contrast hydrotherapy if you have a history of asthma as the shock of the cold water can trigger an asthma attack.


2) Exercise: Exercise is a great way to stay warm in the Winter. Exercise increases cardiovascular performance leading to more effective and efficient blood flow. As your heart gets stronger, it is able to pump more blood in a shorter amount of time, improving circulation and warming the extremities. Exercise also increases the size of the small vessels in your muscles. Larger vessels = more blood = warmer temperature.

Spring is right around the corner. Incorporating contrast hydro and exercise into your daily routine will keep you warm and healthy throughout the entire year.