Wrong Nutrition

Popular Big Pharma blood pressure drug linked to gluten sensitivity, Celiac disease

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Article taken from Jonathan Benson: Popular Big Pharma blood pressure drug linked to gluten sensitivity, Celiac disease

(NaturalNews) Is it possible that the massive rise in diagnoses of gluten insensitivity and Celiac disease is in some way linked to the medications people are taking? A new study published online in the journal Mayo Clinic Proceedings seems to suggest so, having found that the popular blood pressure drug Benicar (olmesartan) often causes patients to develop symptoms of Celiac disease that later subside when the medication is ceased.

Dr. Joseph A. Murray, M.D., and his colleagues at the Mayo Clinic in Rochester, Minn., first made the observation after noting that 22 of the patients admitted to the center over a three-year period had symptoms of Celiac disease, but did not test positive for the condition in blood tests. Upon further investigation, the team determined that olmesartan was the likely culprit.

When the patients with Celiac symptoms stopped taking olmesartan, their symptoms largely disappeared, which suggests that the drug and potentially others in its class may be responsible for triggering allergic and gastrointestinal reactions. In fact, a followup investigation revealed that patients who took olmesartan sustained very serious intestinal damage as a result of the drug, and that this damage began to heal when they stopped taking it.

“There is no question that the report from the Mayo Clinic documenting that olmesartan has severe gastrointestinal adverse effects is of concern,” said Dr. Franz Messerli, M.D., director of the hypertension program at St. Luke’s – Roosevelt Hospital in New York City. “Olmesartan sales have exceeded $500 million a year in the U.S. alone and the drug, as with all ARBs (angiotensin receptor blockers), stands out because of its paucity of side effects.”

Dr. Murray, author of the study, had actually reported these and other serious side effects associated with ARBs to the U.S. Food and Drug Administration (FDA) back in 2009. But the agency ignored the evidence and unilaterally decreed that the evidence was not definitive enough to verify a “statistically significant’ association between Celiac disease symptoms and ARBs.

But the evidence speaks for itself, as experts suspect that ARBs inhibit transforming growth factor-beta (TGF-beta), an intestinal cytokine responsible for intestinal equilibrium, also known as homeostasis. By blocking TGF-beta, ARBs prevent the human gut from properly adapting to changing levels and ratios of various bacteria, both good and bad, which upsets digestion and leads to intestinal damage.

“The gut has to learn to tolerate a lot of different bacteria and TGF-beta is an important chemical messenger for that tolerance,” said Dr. Murray to MedPage Today, noting that when patients stopped taking olmesartan, their TGF-beta levels appeared to normalize.

FOOD COMBINING MAY BE THE KEY FOR YOUR DIGESTIVE HEALTH – PART II (PROTEIN)

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Protein, Carbohydates, Fat and their deeper classifications

Most foods can be readily classified according to the organic compounds (proteins, carbohydrates, fats, etc.) they contain in greatest abundance.

Proteins, along with carbohydrates and fats, form the major components of living matter. They maintain the functional activity of the cells and serve as structural and reserve materials.

This is a general classification of foods. EVERY food contains more or less an amount of protein, carbohydrates and/or fats at the same time, of course, each in different proportions. Meats for example are basically high in protein and that’s why they are characterized as proteins even if they also contain carbs and fats, vegetables or legumes contain basically carbohydrates and thus characterized as carbs etc. Same goes for nuts, fruits etc. Going deeper to these analogies will help us find out the right combinations so that we have the best digestion and less delay of foods in our stomach or the gut, which can cause fermentation and several bad bacteria to grow.

Let’s examine some basic rules of food combining concerning protein:

ANIMAL PROTEINS::Compared to all other food groups,the animal protein foods require the most complex digestion, especially within the stomach. They all require high concen-trations of the enzyme pepsinogen,which is made up from hydrochloric acid and the enzyme pepsin.

  • The best combination for animal protein foods is with salads or cooked vegetables, ΝΟ starchy vegetables (see below). Therefore, do not combine nuts with cheese, nor any of the following concentrated protein foods with each other: nuts, avocado, soy beans, cheese, eggs, flesh foods.
  • Alfalfa sprouts, which are considered a green vegetable, may be used with a concentrated protein.
  • A seafood combination is alright if no other food groups are eaten at the same time, apart from salads.
  • A mixed grill is a very complicated meal to digest, especially when potatoes and other starches are combined. DO NOT combine animal protein with starches. Your body requires an acid base to digest proteins and an alkaline base to digest starches.

  • Any fish meal is ideal with salads or cooked vegetables. Fish and chips are a fair combination,but not as a regular meal.
  • Eggs should not be combined with other animal proteins. Eggs in vegetable omelets is alright.
  • It is not recommended to combine any animal protein food with another or with cheese.

  • Do not eat acid fruits (see chart) with proteins. Citrus, tomatoes, pineapple, strawberries and other acid fruits should not be eaten with nuts, cheese, eggs or meat. Acid fruits inhibit the flow of gastric juice. The digestion of protein requires an unhampered flow. This is one rule that has given rise to some disagreement and controversy.
  • Do not consume proteins with fats (see chart).

Fat has an inhibiting influence on digestive secretion and lessen the amount and activity of pepsin and hydrochloric acid, necessary for the digestion of protein. The fat may lower the entire digestive tone more than 50 percent. Since most proteins already contain a good deal of fat, it would certainly be contraindicated to add more to the meal.

Keep the meals simple and you will be assured of better digestion. If you find any of these rules bad for your stomach simply do not apply it. Above the theories, reality is the best guide for you!

Starchy or high Carbohydrate Vegetables

All kinds of potatoes are in this classification. Also included are yams, winter squashes (such as buttercup, hubbard and banana squashes), pumpkin, caladium root, taro root, cassava root and Jerusalem artichokes. (Note: Technically, squashes and pumpkins are fruits.).

Full list of starchy vegetables

Vegetable

% of Carbohydrates

% of Fats

% of Proteins

Glycemic Index

Quantity

Beet canned

90

3

7

64

1 cup (246 g)

Black Beans boiled

74

3

23

64

1 cup (172 g)

Beet cooked

71

6

23

30

1 cup (144 g)

Beet greens

71

6

23

64

1 cup (144 g)

White Sweet Corn, raw

80

11

9

56

1 cup (254 g)

Parsnips

91

4

5

97

Half cup (178 g)

Potato New, boiled

93

1

6

59

Half cup (78 g)

Potato Red, baked

88

2

10

93

(299 g)

Potato Sweet

93

1

6

52

1 cup (200 g)

Potato White, mashed

90

1

9

70

299 g

Tomato orange

72

10

18

50

1 cup (158 g)

Tomato soup

84

8

8

38

Half cup (121 g)

Yam

95

1

4

54

1 cup (136 g)

Green Peas, soup

65

15

20

66

Half cup (128 g)

Green Peas, frozen

72

4

24

47

1 cup (134 g)

Peas, boiled

68

5

27

48

1 cup (160 g)

Lima Beans, frozen

76

2

22

32

311 g

Baked Beans canned

79

3

18

48

1 cup (253 g)

Kidney Beans boiled

73

3

24

29

1 cup

Garbanzo Beans Chickpeas)

78

8

14

33

1 cup (240 g)

Lima Beans

77

3

20

32

124 g

Navy Beans

74

3

23

38

262 g

Pinto Beans canned

72

8

20

39

240 g

Lentils boiled

70

3

27

30

200 g

Plantains cooked

97

1

2

70

200 g

Winter Acorn baked

93

2

5

205 g

Winter Butternut boiled

93

2

5

51

205 g

Mildly starchy vegetables

This classification includes carrots, cauliflower, beets, rutabaga and salsify.

Carrots
Globe artichokes
Beets
Rutabaga
Edible pod peas
Winter squash (acorn, butternut, hubbard, banana, etc.)*
Pumpkin*
Water chestnuts
Sprouted grains

Low starchy Vegetables

Vegetable

Form

Carb Count

Sprouts (Beans, Alfafa)

Raw

0.4

Greens (Lettuce, Spinach, Chard) (Half cup)

Raw

1.6

Aparagus

Boiled

0.7

Bamboo Shoots

Canned

0.7

Spring Cabbage

Boiled

0.6

Celery

Raw

0.9

Watercress

Raw

0.4

Common Mushrooms

Raw

0.4

Chicory

Raw

1

Curly Kale

Raw

1.4

Green and Purple Broccolli

Boiled

1.3

Chinese Cabbage

Raw

1.4

Courgette (Zucchini)

Raw

1.8

Unpeeled Cucumber

Raw

1.5

Fennel

Raw

1.8

Lettuce

Raw

1.2

Marrow

Boiled

1.8

Asparagus

Raw

2

Aubergine (Eggplant)

Raw

2.2

Cauliflower

Boiled

2.3

Pumpkin

Raw

2.2

Red Radish

Raw

2

Capsicum (Green Pepper)

Raw

2.6

BASIC CHART (CLICK TO ENLARGE):

Sources: http://www.rawfoodexplained.com

Wrong Nutrition

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Many people suffer from Food Intolerance. This means their organism cannot “identify” one or more foods. I would characterise Food Allergy as a subclass of Food Intolerance. The question is: are we aware of this indisputable fact? In some cases these problems cause symptoms which are visible but in many other cases we are not able to notice. For example I’m sure you’ve heard that eggs, milk, mushrooms or other foods may cause almost instant skin allergies (inflammations etc) and it’s true. Other symptoms maybe pains (eg headaches), diarrhoeas, vomiting, often dizziness etc.

But, what happens if you are affected inside your body from certain foods without being able to notice? Or what if you suffer from a disease (such as MS) which one of its basic causes is food intolerance? This is totally different because you are not in the position to notice directly or imagine that your problem is connected to food allergy.
The best thing to do is consult a dietitian or a nutritionist to give you a food allergy test.

WHAT REAHomer's RecipiesLLY HAPPENS WHEN FOOD INTOLERANCE – ALLERGIES OCCUR?

Human body in such situations performs several abnormal reactions eg not digesting one or more foods, constipation problems, celiac disfunctions etc. Chronic experience of these problems can leads mathematically to serious illnesses such MS or numerous other health problems. Substances coming from wrong nutrtion keeps accumulate into our body and here is where real dangers begin. Our immune system cannot in a way identify these substances and it’s being challenged. The “enemies” (antigens) must be destroyed so the im

mune system produces antibodies in order to attack them. The results sooner or later become noticable. Our immune system attacks to healthy tissues and several autoimmune diseases are born. We are attacked by our own defense!

Of course it is not necessary that wrong nutrition will for sure lead someone to MS but it is a very important factor which if we do not take into serious consideration we will never make a significant progress to what we call MS confrontation.

 

THE SOLUTION

First of all try to think if any obvious symptoms of the above or others happens to you often. Secondly visit a doctor to give you a food allergy test. The soonest you are aware of the foods that you are intolerant to the better. Then simply remove them from your diet for as long as your dietist advises you. In most cases this incudes the use of food supplements or/and other substances such as vitamins.

For more about my diet visit Here…

Fluoridation Of Drinking Water Should Be Banned

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What’s your poison?

Like mercury (dental fillings), fluoride is not an obvious choice for dental health. The reason for this: It’s a poison – more poisonous than lead and slightly less poisonous than arsenic.

The fluoride used in toothpaste, mouth rinses and dental gels usually is sodium fluoride – a waste product from the aluminium industry.

The fluoride added to our water supply is hydrofluorosilic acid or sometimes silicofluoride – waste products of the fertiliser and glass industries.

Professor Kaj Roholm , former Chief of the Toxicology Committee for the National Research Council classified hydrofluorosilic acid and hexafluorosilic acid as “extremely toxic.” One chemical company selling fluoride to water suppliers describes it as “a colourless to straw yellow, transparent, fuming, corrosive liquid with a pungent odour and irritating action on the skin.”

Hydrofluorosilicacid is listed as a Part II poison under the Poisons Act 1972. As such its use as a commercially ingestible product in water violates UK and EU pharmaceutical legislation governing the regulation of medicinal substances, as well as the Poisons Act.

Worldwide rejection

Since 1990, 54 US and Canadian cities have rejected hydrofluorosilic acid, but almost 60 per cent of the US remains fluoridated. In these areas, there has been a dramatic increase in bone cancer in young males aged between 9-19. A National Cancer Institute Surveillance Epidemiology and End Results Programme recorded an increase of 79 per cent of bone cancer in young men living in fluoridated areas of Iowa and Seattle. But in the unfluoridated areas the incidence of bone cancer decreased by 4 per cent.

Professor Hardy Limeback, studied the health effects of fluoride on children and he warned that children under three years should never drink fluoridated water or use fluoride toothpaste or products, and that fluoridated water must never be used for making baby formula.

Austria, Belgium, Denmark, France, Finland, Luxembourg, Norway , Switzerland, Germany, Netherlands and Italy have all banned the addition of hydrofluorosilic acid to drinking water and so have Japan and India.

Fluorosis

Dental fluorosis caused by drinking fluoridated water is a very visible example of the toxic effect that fluoride can have on our bodies. A study of five primary schools around Birmingham in the UK, indicated that 34 per cent of young children had dental fluorosis.

Peter Mansfield, former President of The National Pure Water Association (NPWA) tested over 500 volunteers in the West Midlands and found that 60 per cent had four times the ’safe’ level of fluoride in their urine.

The quantity of fluoride in toothpastes for children is even more of an issue as children, because of their smaller size, naturally can be poisoned with far lower levels. There is, for example, enough fluoride in a tube of fluoride toothpaste to kill a small child. Even more surprising, is that when it comes to dental hygiene, fluoride actually does more harm than good.

Fluoride:

* Accumulates in bones, making them brittle and more easily fractured

* Damages tooth enamel (’dental fluorosis’) and may lower fertility rates

* Increases the uptake of aluminium into the brain and lead into the blood

* Inhibits antibodies from forming in the blood

* Confuses the immune system, causing it to attack the body’s tissues, which can increase the risk of cancerous growths

More than you bargained for

We don’t ingest fluoride just simply by drinking water or brushing our teeth but it also enter our bodies through other sources such as processed food, some cheaper (lower- end of the market) vitamin tablets, and drinks like fruit juice, soda and tea. So how do we control the amount of fluoride that we ingest? It’s simple: We don’t!

There is no control over how much water people consume. Thirsty children weighing 28 – 42 lbs could be receiving the same amount of fluoride as adults four times their size. And that is just by drinking water. Tea (and we do love our tea in Britain) is a major source of fluoride even when made with non-fluoridated water. The Department of Health recognises that: “Those consuming large volumes of tea would have an intake of 4.4 – 12mg depending on whether tea was prepared from fluoridated water.” These levels are considered far above those generally recognised as safe.

The 1 part per million (ppm) level of fluoride in UK water supplies deemed ’safe’ by the government is 100 times higher than that normally found in mother’s milk. Prof Paul Connett, a leading authority on fluoride, spoke at the Science, Medicine and The Law conference in London in January 2005. He said: “There are no benefits, only risks, for infants ingesting heightened levels of fluoride at such an early age, [when] susceptibility to toxins are particularly high.”

What can you do?

There are some measures you can take to control the amount of fluoride you ingest.

* Always read the label on any products such as toothpaste, mouthwashes and dental floss

* Use only non-fluoride toothpastes and mouthwashes

* Refuse fluoride treatments from your dentist

* Eat a healthy organic diet and avoid processed foods.

* Avoid drinking fluoridated water.

* If you cannot avoid drinking fluoridated water, implement an activated alumina defluoridation filter or a distillation filtration at home.

Taken from the HSI Newsletter

Mercury and food intolerances

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Taken from: www.dams.cc

DAMS Intl. 1079 Summit Ave St Paul MN 55105 800-311-6265

Mercury and food intolerances: common causes of chronic conditions related to leaky gut and intestinal dysfunction such as ulcerative colitis, IBS, Crohn’s, eczema, psoriasis, food allergies, arthritis, ADHD, and autoimmune disease; and treatments that improve these conditions.
When intestinal permeability is increased, food and nutrient absorption is impaired. Dysfunction in intestinal permeability can result in leaky gut syndrome, where larger molecules and toxins in the intestines can pass through the membranes and into the blood, triggering immune response (6). Progressive damage can occur to the intestinal lining, eventually allowing disease-causing bacteria, undigested food particles, and toxins to pass directly into the blood stream. Dysfunctions in intestinal permeability have been found to be associated with diseases such as leaky gut syndrome (LGS), ulcerative colitis, irritable bowel syndrome (IBS), Crohn’s disease, CFS, eczema, psoriasis, food allergies, autoimmune disease, and arthritis (1abcdefgh, 2b,6).

For more visit here
Homer's Recipies

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