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Dear Friend:
Knowledge is a good thing. It is the
beginning of wisdom. But it is only that - a beginning.
All of the information flying around
about health can keep us preoccupied with a grocery list of do’s and don’ts.
Every food, every supplement, every purchase, every choice is the domain of some
expert or some new study. It would seem that all one needs to do is gain all
this knowledge and eternal life is yours.
Since keeping on top of such matters is
my life’s work, I speak from experience. The glut of information is bewildering
and it is a challenge for me to sort through it and an even greater challenge to
apply it. (There is nothing that I suggest to you that I do not apply myself. I
am your guinea pig.)
When I have a problem it’s pretty hard to
determine cause, because of everything I am doing simultaneously. My tendency,
like most others, is to look at the small things first. Am I not getting enough
of this or maybe too much of that? The trees obscure the view of the forest.
All too often, the cause of problems are
the large, not the small things. How many I.U.s of Vitamin A we are getting is
not as much of an issue as whether we are getting enough sleep. How much fat we
consume is not as important as whether the fat is from natural raw foods. Our
inability to gain weight may not be due to insufficient calories but to an
exercise program that is so aggressive our bodies never recover. Constant
digestive upset may not be due to what we are eating but due to eating when we
are not even hungry. Repeated illness may not be due to insufficient vitamin C
but to unrelenting stress at home or at work. The inability to sleep may
not be insufficient melatonin but insufficient mental or physical exercise (why
should you sleep if you don’t deserve it) and the absence of exposure to natural
light.
So don’t forget the basics. Get plenty
of sleep, exercise, get outside in the sun and fresh air, do something creative,
drink water rather than pop, eat when hungry, get away alone to gather yourself
once in awhile, get control of your life, don’t take drugs, don’t smoke or
drink in excess, fasten your seatbelt, don’t take unnecessary risks and don’t
pick fights. All obvious enough but easy to forget. It is these things that
create the greatest risk to life, health and limb. So don’t get preoccupied with
tidbits of health knowledge, which may be important, but far less so than the
flowers of common sense blooming at your feet.
Keep the big things in mind. I’ll try
(with great difficulty) to do the same.
Food Allergies
One of the most common problems that
people now have with their pets is allergies or sensitivities to some component
of food. Food allergies are also common in humans, although they often lie
undiscovered.
Signs and symptoms of food allergy can
include digestive disturbances, arthritis, recurring infections, loss of energy,
migraines, sinusitis and rhinitis, and a variety of skin ailments.
If food is believed to be the problem,
most veterinarians and physicians will recommend various laboratory methods to
attempt to identify the offending food. Although IgE and IgG antibody blood
testing may be able to reveal a true full blown atopic or anaphylactic allergic
reaction, the more subtle food reactions are unreliably identified by such
laboratory methods.
What we know about the immune system is
complex beyond mastery. What we don’t know is complex beyond what we can even
imagine. It is audacious, to say the least, to believe that a simplistic blood
test measuring a couple of chemicals among hundreds that interact within the
immune system will give us a 1+2=3 type of answer.
Reactions to food can take many forms and
be caused by many biological processes. Some food sensitivities are not even
true allergies, but are rather mediated by prostaglandins and endorphins.
Various chemicals either introduced or produced as a result of processing can
cause non-allergy food related symptoms. Such chemicals include benzodiazepines,
tyramine, morphine, phenylethylamine, caffeine, endorphin-like molecules, and
various oxidized, glycosylated, acetylated, succinylated compounds.
Since none of these chemicals are
mediated by the immune system it is not possible for allergy testing;
laboratories to identify them - and any result they may give is, therefore,
misleading.
Another complicating factor is that some
food components as used to test in the laboratory (and causing allergic
reactions) are not the same food components that are causing the pr6blem in the
patient. For example, allergy to certain proteins in milk may be due to
polypeptides produced during digestion of milk and not due to native milk
proteins that are being tested by the laboratory.
Contaminants such as microorganisms may
be present in the food samples from which the laboratory prepares antigens.
Therefore, the detection of antibodies in the sample may be due to a reaction
against the microorganism present and not the antigen within the food being
tested. There is also evidence that the 1gG4 fraction may not only cause allergy
symptoms, but even protect against a food reaction.
Then there is the problem of the accuracy
of the laboratory method itself. Studies of the results from various commercial
allergy labs show that some of the labs cannot even reproduce their own results
using the same blood sample. False positives and false negatives do indeed occur
and with such questionable accuracy people are easily misled and doomed to
failure in attempting to solve the problem.
But we are all so bewitched with modern
technology that we tend to believe laboratory results regardless of how tenuous
the foundation is upon which they are based.
The only way to really know whether an
animal or a person has a true sensitivity or allergy to a food component is by
elimination provocation feeding. ideally there should be a fast of a few days
with only water available and then one food item at a time is introduced and
results observed. If the food appears to cause a reaction it should be withdrawn
and results observed. If the reaction subsides then the food item should be
reintroduced to see if symptoms reappear.
This is a little tedious, but it is far
less expensive and far more potentially beneficial than continuing allergy
testing.
The fundamental cause of food allergy is
not a specific food ingredient. The cause is a screwed up immune system
displaced from its proper genetic context. We are designed to eat whole, fresh,
natural foods in variety. Instead we eat only about a half dozen foods dressed
up in different clothing.
Pets are particularly vulnerable because
they are being fed so-called “100% complete” diets day in and day out without
let-up.
Food variety is critical for two reasons.
One is it helps ensure that the complete spectrum of essential nutrients is
consumed. And secondly, it prevents overexposure to potential toxins within
foods, be they natural or processed.
Further complicating the problem is the
fact that the modern diet is deficient in a variety of nutrients that are very
important for immune health. These include a host of minerals, vitamins,
essential fatty acids such as the omega-3 fatty acids, and various
phytonutrients (plant-based) that are abundant in fresh raw foods but are
removed or destroyed in processed fare.
A new exotic diet such as a rice and lamb
or potato and venison is not the fundamental solution. Changing the antigenic
structure of food may only help temporarily. If the underlying cause, which is
inappropriate food variety and inadequate natural nutrition, is not addressed,
food sensitivities and allergies will certainly reappear.
Vary the diet and take the appropriate
nutritional supplements as insurance. These supplements are described in the
Optimal Health Program for humans and animals on page 8. In addition a specific
nutritional supplement called ImmulynTM has been designed to help
enhance the health of the immune system.
A final caution. If you find something
that works don’t keep doing it. Any continuous feeding of a single food has the
potential for creating allergies and sensitivities.
Reference:
Ann Allergy, 1987;58:14-27
Compr Ther, 1985;11;6:38-45
Nutri Rev, 1984;42;3:109-116
Ear Nose Throat Journal,
1990;69:27-41
Pediatric Clin NA, 1-988;35:995-1009
J Allergy Clinical Immunology,
1984;74:26
J Allergy Clinical Immunology,
1995;95:652-53
Mushrooms That Heal
Mushrooms are the fruiting body of a fine
root-like network called mycelium. There are about 10,000 known species of
mushrooms and so far about 700 of these have been determined to be edible.
Greater than 200 are estimated to have medicinal value. The use of mushrooms in
food and in medicine dates back over 2000 years. Today more than 1.2 million
metric tons are produced annually, with half of these being the common,
button-type mushrooms we eat in salads and on pizza.
As a food only, mushrooms are quite
extraordinary. They contain a broad range of vitamins, minerals and complete
protein with all essential amino acids. The Greeks and Romans ate them for the
strength they believed they produced for battle.
The modern interest in mushrooms
blossomed as the many health benefits of mushrooms became scientifically
validated.
In this regard the Reishi, Shiitake,
Maitake, Cordyceps and Coriolus mushrooms are of particular interest. These
mushrooms produce a variety of complex compounds such as betaglucans, from which
most of the health benefits are believed to be derived.
Some of the specifically active
biochemicals include lentinan, eritadenine, heteroglycan, protein conjugates,
and thioproline. These biologically active compounds have been shown in
controlled scientific studies to increase survival in gastric cancer patients,
to have antibacterial, antiviral and antiparasitic action, to be
immunomodulatory, to improve blood lipid profiles, to block the carcinogenic
activity of N-nitroso compounds, to improve liver function in hepatitis patients
and even to inhibit the human immunodeficiency virus. They have also been
demonstrated to enhance protein synthesis and nucleic acid synthesis, help
regulate the nervous system, help the liver detoxify, stimulate and regulate the
cardiovascular and respiratory systems, protect against radiation, have
antithrombotic activity, serve as biological response modifiers and improve
muscular dystrophy.
In searching the patent literature I have
discovered that various mushrooms and isolated compounds from them are a part of
patented products and processes such as antitumor preparations, liver
stimulants, hypotensive preparations, hypocholesterolemic preparations,
hypoglycemic preparations, chronic bronchitis treatments, immunologic agents,
Alzheimer’s Disease treatments, antibiotic-bacteriolytic enzymes,
antimutagens, skin preparations, hair tonics, bath preparations, beverages, bone
formation accelerators, and postoperative treatments.
The exact mechanism of action of
medicinal-type mushrooms is only now beginning to be elucidated. Much of the
activity, however, is likely due to the complex polysaccharides such as the
betaglucans which have cell surface activity. This interplay of mushrooms with
polysaccharides on tissue-cell surfaces which affect cell to cell, tissue to
tissue communication via cytokines and other biochemical intermediaries, along
with the broad nutritional value of the mushrooms, is likely the key to the
myriad beneficial activities.
The health enhancing potential of these
mushrooms is quite extraordinary. It is for this reason that various types of
mushrooms have been incorporated into some of the Nutritional Support Formulas
(NSF) such as Immulyn™ (immune system nutrition), Hepticene™ (liver nutrition)
and Carboprin™ (sugar metabolism nutrition).
Reference:
Cancer Research 1969;29:734-5
Cancer Research l970;30:2776-8l
Cancer Detect Prev 1987;Supp
1:333-49,423-43
Microbial Infections, by Y. Kaneko,
92, Plenum Publishing, pp20l-l5
Cancer Left. l982;17:l09-14
ExpertaMedica 1987;3-16-21
Med Microbial Immunol.
1988;177:235-44
Science. 1974;9:489-93
Specialia Experentia 1969;2S: 1237-8
Maitake For Cancer
Maitake mushroom, one of the ingredients
in ImmulynTM, has been approved by the FDA for a Phase II pilot
study. The research will focus on the 1,3 and 1,6 beta glucan fractions on late
stage Ill or early stage IV adenocarcinomas of the breast and prostate. A
Japanese study has previously reported significant clinical remissions. (See
lmmulynTM monograph for further discussion.)
Fertility And Jockey Shorts
Fertility in men as measured by sperm
count has dropped almost 50% since 1950. Some believe this is due to the
popularization of tight-fitting jockey shorts.
The testicles are temperature sensitive
and are moved closer to, or relaxed to hang further away from the body depending
upon temperature. Jockey shorts prevent this mechanism. By being held away from
the body the testicles are maintained approximately 20 C cooler than body
temperature.
Loose-fitting boxer shorts, no shorts or
no clothes at all (for the real adventurous) may be a solution. Actually,
considering our over-population problem, maybe corsets for men are more in
order.
Hot Bath For Insomnia
One of the triggers for sleep is
decreased body temperature which normally occurs at the end of the day. But
various factors in modem life may interfere with this cycling of body core
temperature. Artificial light late at night, watching television, turning the
thermostat way up and late night snacking may disrupt the cycle.
To help restore this natural cycle take a
hot bath in nonchlorinated water about an hour before sleep time. After a hot
bath the body temperature quite rapidly decreases, signaling to the body that
it’s sleep time.
To make the bath even more relaxing, add
a few drops of lavender oil to the water as the tub is being filled. Lavender
has a very quieting and relaxing effect and most people find it very beneficial.
Reference:
Sleep, l997;20;7:505-511
DHA For The Brain
Fat in the diet is not only calories. Fat
in plant and animal foods contains a variety of essential fat soluble nutrients.
Included would be vitamins A, D, E and K, coenzyme Q-1 0, and long-chain
essential fatty acids from the omega-3, -6, and -9 classes.
In our rush to follow current diet and
“heart-smart” fads, attempt to sculpt the perfect body, or prevent a heart
attack, we may be seriously jeopardizing health.
Additionally, some cholesterol-lowering
drugs can also interfere with the absorption of important fat-soluble nutrients.
Among many other things, low fat, low
cholesterol diets can lead to depression and increased suicide rates. This may
be due to lowering dietary cholesterol, which some believe to be an essential
nutrient and precursor to so many important hormones and metabolic processes.
Or, it is perhaps due to decreasing docosahexaenoic acid (DHA), which is an
omega-3 fatty acid important in brain structure and function (see Lipid
Nutrition, Understanding Fats and Oils in Health and Disease for further
information on the omega-3 fatty acids).
DHA is primarily derived from the diet. But
its deficiency in modern processed foods (it is highly fragile and subject to
oxidation in food processing) makes increasing the consumption of high omega-3
foods, such as flaxseeds, soy and fish, very important.
The Wysong NSF product NeuridoneTM
also contains DHA, along with other essential nutrients for brain and peripheral
nerve cell function.
Reference:
Science News, September 2, 1995
Should Your Toothpaste Be Edible?
In an interesting letter to the editor in
a recent medical journal, the writer asked for comment on what the new warning
label on Crest toothpaste meant: “KEEP OUT OF THE REACH OF CHILDREN UNDER SIX
YEARS OF AGE. IF YOU ACCIDENTALLY SWALLOW MORE THAN THAT USED FOR BRUSHING, SEEK
PROFESSIONAL HELP OR CONTACT A POISON CONTROL CENTER IMMEDIATELY”
The writer asked the following questions:
“1. How will I know my child has
swallowed too much? What symptom will present?
2. Why, if fluoride can penetrate tooth
enamel, will it not penetrate mucus membrane? What does swallowing have to do
with it?
3. What if my kid brushes twice a day?
4. What if my water is also fluoridated?
5. Why is there no safety margin in a
product handled by
little children?
6. What other symptoms of fluoride
toxicity present besides fluorosis?
7. What other drugs or food is my child
consuming that contain fluoride?
8. Since fluoride prevents cavities only
in the ages of six to twelve why is the entire population fluoridated for life
in the water supply?
9. Since fluoride makes the teeth brittle
what about bones? Is the high rate of
elderly hip fractures in any way connected?
10. Do children in the criminal justice
system have a higher rate of fluorosis than other children?
11. Is the Sugar Industry behind
fluoridation?”
The astute writer has voiced obvious
concerns that the public and manufacturers have too long ignored. What are we
doing putting something in our mouth that, if swallowed, is admittedly
potentially toxic according to the manufacturer? And certainly what are we doing
allowing our children to use such products?
This is one of the reasons that
Probiodent Toothpowder™ was developed. Not only does Probiodent™ contain a
variety of ingredients which are known to prevent cavities, gingivitis and even
help remineralize teeth, but it is made of safe, even nutritionally valuable,
ingredients.
Even if a toothpaste is spit out, small
amounts are still swallowed. Additionally the mucous membranes lining the oral
cavity are very capable of absorbing a wide range of chemicals. It is for this
reason also that anything that is put on the skin should be viewed with caution.
The skin too is an absorbing organ and what you put on it could be absorbed and
exert a detrimental effect just as if you had swallowed the material orally.
Reference:
Townsend Letter, January 1998:103
Preventing Brain Oxidation
Oxidation and free radical formation in
the brain are believed to trigger apoptosis, a cellular self destruct mechanism.
Such oxidative brain damage over a lifetime results in impairment of mental
abilities in the elderly. This pathology also is believed to underlie diseases
such as Alzheimer’s, Parkinson’s, and stroke.
Ginkgo biloba extract, an ingredient in
Neuridone™, has been demonstrated in research to help prevent such free radical
damage and apoptosis.
Although this research was performed in
the laboratory on cell cultures exposed to powerful oxidants such as iron and
hydrogen peroxide, the inference is clear. When this research is combined with
other clinical evidence, ginkgo biloba and other flavonoids (such as found in
Neuridone™), can have a definite beneficial effect on brain health.
Reference:
Neuroscience Letter, 1996;214:115-118
More Low Fat Dangers
In a recent year long dietary study,
subjects were given four different diets containing varying fat levels. Energy
contributions to the diet from fat ranged from 30% down to 18%.
At the end of the study it was found that
those on the highest fat diet achieved the best blood lipid profiles. Those on
the low fat diets experienced a rise in triglyceride levels and a lowering of
HDL levels, both of which are high risk factors for heart disease. Thus, the
results of the study are exactly opposite of that which would be expected if the
current myth about low fat, low cholesterol diets was true.
One thing that occurs when fat is
severely reduced in the diet is that the calories not consumed must be replaced
with something. Usually that something is carbohydrates in the form of simple
sugars and refined starches in modern processed foods and beverages. With this
increased carbohydrate level, insulin increases - which in turn causes the rise
in triglycerides and the fall in HDL levels - which are indicative of heart
attack risk.
Reference:
Journal of the American Medical
Association, l997;278;l8:l509-l5l5
Lowering Cholesterol
For the many reasons documented in the
Health Letter, I am not much of an advocate of the low cholesterol fad.
Nevertheless, you may not be convinced and chances are for sure your doctor is
not. When he/she says you better get your cholesterol down or you’re going to
have a coronary event, this can strike the fear of God into you.
But rather than use various
pharmaceutical preparations to do the job and put you at risk for a variety of
side effects, why not use some natural, less toxic alternatives?
Here are some nutrients that have been
proven to lower cholesterol:
1. Niacin (Vitamin B3) at a
dosage of 1.5-3 grams daily in divided doses has been proven to reduce the LDL
cholesterol by as much as 25% while increasing HDL cholesterol by as much as
35%. It also can reduce triglycerides by as much as 50%. Since there are some
side effects from high dose niacin, this should be done under the supervision of
a nutritionally oriented physician who is familiar with the use of niacin.
2. Vitamin C at a level of 2 grams in
divided doses daily. (High dose buffered vitamin C is available in Wysong Mega
C.)
3. Chromium at a dose of 150-250 mcg
daily. (Available in Wysong Optimal [formerly known as RDATM]
vitamin/mineral Foundation Formula.)
4. Fiber supplementation may also be of
benefit. Aggressive fiber supplements that bind essentially all fat soluble
nutrients should be avoided. Although they may lower cholesterol, they can also
cause a deficiency in a variety of other fat soluble nutrients such as vitamins
A, D, E, K, coenzyme Ql0, and many others. (ColexTM is an excellent
broad spectrum, nonaggressive fiber supplement.)
Reference:
Journal of the American Medical
Association, 1986;255;4:512-21
Fam Pract News, November 1, 1995:18
Int J Vitamin Nutrition
1982;23:137-52
Journal of Family Practice,
1988;27;6:603-6
Natural Birth Control
Mother Teresa’s Sisters have taught
Calcutta slum dwellers a natural birth control method which, when practiced
correctly, is as reliable as artificial contraception.
The dangers from artificial contraceptive
measures make their use highly risky. On the other hand, burgeoning world
population is perhaps the greatest threat to our future.
This safe and effective natural birth
control method requires abstinence for a few days each menstrual cycle.
After menstruation, there is a natural
cycle of cervical mucus secretion which can be evaluated. As the levels of
estrogen increase leading toward ovulation, the cervix begins to secrete a
stretchy “fertile” mucus which is similar in consistency to that of raw egg
white. The infertile phase of the cycle begins on the fourth day after peak
mucus secretion.
This is unlike conventional rhythm
methods in that it follows each individual woman’s specific cycle, rather than
attempting to fit all women into a pattern which does not hold true for many.
Further information can be learned from
the reference cited here.
Reference:
Natural Family Planning in the
1990’s, The Experts Speak, IT Services, 3301 Alta Arden #2, Sacramento, CA
95825, (916)483-1085
Wysong Works - (Excerpts from Wysong
customer letters.)
“’ I have followed your advice about
starting the day with fresh lemon squeezed in water mixed with H-Biotic and I
have not gotten sick in over a year Usually I do 2-3 times each year easily.
Thanks for your great newsletter.” - Athens, GA
“ We have been using your pet foods at my
emergency clinic for 5 years. I have seen some miraculous results on your foods,
including skin cases that were brought in for euthanasia out of owner’s
desperation. We were able to convince the owners to try your food instead and
3-4 weeks later the skin problems were gone forever. Even our own clinic cat is
bald except for when she eats ONLY your foods.” -from the Internet
“Heart Smart” For Hire
Before you get too enthusiastic about the
little “Heart Smart” logo that is seen on some food labels, consider this.
Companies can buy the use of the logo for $2400 the first year and $650 each
year thereafter. To qualify the food has to be low in total fat, saturated fat
and cholesterol. (None of these criteria, I might mention, have ever been proven
to do anything for the heart at all.)
Here are some examples of “Heart Smart”
foods given the seal of approval by the American Heart Association: Cocoa
Frosted Flakes, Fruity Marshmallow Crispies and Belgian Creme Cappuccino. It is
these refined, processed, fractionated, additive-laden, sugar and carbohydrate
emphasized foods that are in fact closely linked to heart disease.
It is amazing that misconceptions, such
as high fat and high cholesterol cause heart disease, develop a life of their
own even among prestigious scientific organizations in spite of the fact that
state-of-the-art research has long ago demonstrated the ideas to be dead wrong.
Reference:
Business Week, November 24, 1997:96
Vitamin C For Ulcers
High-doses of vitamin C have the ability
to inhibit Helicobacterpylori, the bacterium associated with stomach ulcers and
stomach cancer.
High levels of vitamin C are available in
Wysong Mega C, containing a spectrum of natural sources of vitamin C and
buffered vitamin C ascorbates. This combined with SpectroxTM provides
an excellent broad base of antioxidants, as well as the mega C dosage found in
this study to be inhibitory to Helicobacterpylori.
Reference:
Cancer, 1997;S0: l897-1903
Supplements Decrease Colon Cancer
Risk
Researchers at the University of
Washington School of Medicine have demonstrated that long term users of
multivitamins and vitamin E can reduce their risk of colon cancer by more than
50%. Certainly increasing the consumption of fresh, raw, natural fruits and
vegetables can also contribute high concentrations of the same nutrients and the
same benefits can be derived.
A good insurance policy is the Wysong
SpectroxTM antioxidant Foundation Formula combined with Wysong
OptimalTM [formerly known as RDA] multivitamin.
Reference:
Cancer Epidemiology, Biomarkers and
Prevention, 1 997;6:769-774
Ear Infection Antibiotic Dangers
After evaluation of the results of seven
different studies conducted over a 30-year period, researchers have concluded
that the use of antibiotics for the past several decades for ear infections in
children may only have short term effects, but no long term benefits are
derived.
This report issued in the Journal of the
American Medical Association advised physicians to stop all antibiotic use ear
infection other than in the most severe cases. The use of antibiotics can result
in development of resistant bacteria at a rate three times higher than in those
who have not received antibiotic therapy.
Not only has this method of treatment
been futile, but it has obscured the real causes of ear infection. Most of all
ear infections in children are a result of allergies, particularly to foods such
as milk and milk products, and also by decreased resistance resulting from
refined carbohydrates, sugars and juices in children’s diets.
Reference:
Journal of the American Medical
Association, November 26, 1997:1643-45
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