Tuesday, July 24, 2007
is different for everyone; depends on your DNA and exposure to environmental toxins and viruses, etc. I've come to the conclusion in doing my research that we support it with living food as much as possible. I wanted to share with you the following links regarding our food/diet that I thought you might appreciate. :-)
Gary Null's google video (you can also just google Gary Null, PhD and research him - his books are popular):
Dr. Lorraine Day's google video
G. Edward Griffin google video
and if you know someone with a child on the Autism Spectrum or with celiac disease or another absorption related illness, any other autoimmune diesease, ADD, depression, etc., then these sites in addition to the following site would be of great help:
Fix the gut by feeding yourself as raw and whole organic a food as you can, and you can repair your health! The longer you wait, the harder it is to repair.
Monday, July 23, 2007
Your Health with Dr. Richard and Cindy Becker (viewed on KSBI-TV Ch. 52, OKC on Tuesday, July 10, 2007)
Today’s Guest Dr. Russell Blaylock, Neurosurgeon, talks about health dangers of cytotoxins – found in foods and drink which damage our brains and affect behavior.
Dangers of MSG (tasty, cheap & addictive): can significantly affect kidney and liver function. Found in beef jerky, Chinese foods, canned foods and soups. So says an Institute of Mexico animal study. Lab animals given MSG showed toxic degenerative changes within minutes in both livers and kidneys. Previous studies have shown both nerve and eye damage. Granted, these animals received high doses, but it can accumulate in a human and cause same symptoms if that person intakes MSG regularly. People who are susceptible: symptoms include high blood pressure and headaches. Even though MSG can make people very sick (and they don’t even realize the source), food manufacturer’s are not required to disclose it on their labels. It can be disguised as “flavoring agent or SPICE.”
The Center for Disease Control says over 23 million people have asthma. A report from the FDA is warning asthmatics to be cautious if ingesting foods with MSG as it can cause reactions. MSG can be hidden under other names such as AUTOLYZED YEAST EXTRACT, TORULA YEAST or NATURAL FLAVORINGS. The symptoms have become so common it has a name: MSG Symptom Complex: numbness, burning sensations, tingling, facial pressure, tightening of the chest, worsening of asthma. The torula yeast is made by a Candida yeast called Candida utilis – this form of Candida makes MSG. This phenomenon then is a form of fungal toxin. We know from previous shows how this is detrimental to health. From the 1950s, MSG use has increased 300 times. Not 300%, but 300 times. It’s in a variety of food products from seasoning packets to chewing gum. If you want to eat MSG, that’s your choice, but food manufacturers should label food appropriately so we can make an informed choice.
Dangers of ASPARTAME: Research from Caesar Melatoni Cancer Research Center in Italy states aspartame may be linked to an increase in leukemia or lymphoma. Aspartame is used in a huge amount of food products and is also called NutraSweet, and Equal. The study was conducted on 8-week old lab rats giving them various amounts of aspartame along with their feed. Aspartame increased rates of leukemia, lymphoma, kidney cancer, uterine cancer, Schwannoma’s nerve cell cancers. They found that aspartame increased the risk of cancer when ingested at levels lower than current acceptable daily intake.
Dr. Blaylock introduction: He’s been a neurosurgeon for 26 years, but turns his attention now to his passion, nutrition and health. They will talk about his new book, Health and Nutrition Secrets That Can Save Your Life.
Dr. Becker (Dr. B): Start with the idea of how Americans don’t really think about what they eat. But that maybe we should be paying attention. Explain what an excitotoxin is and how it damages us.
Dr. Blaylock: An excitotoxin is basically a type of amino acid called glutamate or spartic (sp) acid. When you put these two forms of excitotoxins around a neuron/nerve cell, that nerve cell will gradually increase its “excitation.”
Dr. B: It turns on the nerve.
Dr. Blaylock: Yes, it’s pulling these impulses rapidly. It will do it so rapidly it will burn the cell up and it will die within about an hour. That is how excitotoxins were first described. We’ve since learned a lot about it. We’ve learned it’s the most common neurotransmitter in the brain. It allows brains cells to talk to each other. It’s the excitatory part of our brain – keeps us awake, to think, to remember. It operates through “glutamate receptors” (very complex). We have a whole system of this. Because this particular neurotransmitter is so toxic to the brain, the brain has an elaborate system to keep the levels of glutamate very low outside of the brain cell.
Dr. B: So what you’re saying is that glutamate is normally part of us, but that it’s very well controlled system.
Dr. Blaylock: Yes, it’s extremely controlled because if you lose control, such as in strokes or brain trauma, it starts destroying brain connections and brain cells very very rapidly, which can produce severe brain damage. Most of the damage in strokes and brain trauma is due to excitotoxins being released. When you get meningitis, we find the amount of glutamate in the spinal fluid and brain correlates with how serious the damage and how well you recover.
Dr. B: When you talk about glutamate, I immediate think of MSG – monosodium glutamate. Are you talking about the same thing?
Dr. Blaylock: Yes, the glutamate is part of MSG. So when you feed someone MSG, you get the same toxicity as if you’d been given glutamate. Once you eat MSG, it breaks down into pure glutamate.
Dr. B: So when we eat MSG, what kind of damage can we expect?
Dr. Blaylock: A lot is very subtle. With high doses you can get seizures or death of an animal. You can get obvious brain damage to various parts of the brain. Or, you can get subtle changes to the brain. You start losing connections in the brain, ie to the dendrites and synapses. They start disappearing and retracting, the brain starts malfunctioning. The endocrine system is affected: thyroid hormones, adrenal glands, your growth hormones. Animals on lower doses have endocrine problems: hypothyroid, infertility.
Cindy B: Can MSG have a cumulative effect? It seems MSG is in everything. We may be ingesting it and not knowing. Can we flush it out?
Dr. Blaylock: It helps some. There was a study by the Federation of American Experimental Biologists which found that humans are getting the same amount of MSG as the lab animals. But we’re five times more sensitive to MSG than animals.
Dr. B: I know I am.
Dr. Blaylock: We’re 20 times more sensitive than a monkey, five times more sensitive than a mouse. (Dr. B and Cindy B express frustration that it’s even in the food supply, and he responds:) well, food manufacturers were putting it in food (1945) before the studies were conducted. In 1958, an ophthalmologist discovered effects of MSG when researching how MSG might HELP the eye, but he discovered that it was destroying the nerves in the retina. In 1968, Dr. Olney (sp) added to the research by finding further damage to the brain.
Dr. B: How much more MSG is being used compared to when introduced in 1945? Is our exposure increasing?
Dr. Blaylock: Yes. In 1972, 162,000 tons were in the food supply. Every decade, that amount doubles. So when you have a teenager eating chips, soups with MSG, that each meal is the same amount used on the experimental lab rats which created harm.
Cindy B: What other names does MSG go under, so that we can recognize it on labels?
Dr. Blaylock: Unfortunately, what the federal government did was say that if it’s not 99% MSG, food companies can call it what they want. So it can say: hydrolyzed protein (a vegetable protein), autolyzed yeast, soy protein extract or isolate, vegetable protein isolate, natural flavors, spice, carageenan.
Dr. B: Does it matter the amount with regard to the severity, say if someone with a strawberry allergy reacts to strawberries. Strawberries are good, but if you have an allergy, they aren’t. Does MSG affect everyone or only certain people?
Dr. Blaylock: It’s not an allergic reaction. It’s a toxin or poison. All toxins affect people differently. Arsenic is a poison – given the same amount, different people will react differently, but they will react because it’s poison. MSG is a toxin and everyone is damaged by it. Some are extremely sensitive, others are not. The more you consume it, the more you will be damaged.
Certain conditions in which the toxicity is elevated: if your blood sugar falls (hypoglycemic) – it’s highly toxic. If you have a disease, it is too.
Dr. B: How does our body tell us we’re getting too much in our system? What are the symptoms? (Commercial break)
Cindy B: We were talking about all the names MSG is hidden under, and it upsets me the FDA lets us do that in America. We think the FDA is supposed to protect us? I know I can’t tolerate it, I know Dr. B can’t either. I thought I was just “allergic”, but you’re telling us otherwise.
Dr. Blaylock: One of the early names for the toxicity was Chinese restaurant syndrome. About an hour or so later some people would get a warm feeling in the middle of their chest; it can spread to your arms and face. You feel flushed, your heart beats faster, you can get nauseous, some people can develop severe diarrhea. They have a sense of impending doom/that they are dying in extreme conditions.
That’s not the damaging part of MSG. In addition to severe headaches or seizures, some people have a fast beating heart or arrhythmias, which send you to the Emergency Room and kill you. So you can have these obvious signs, but what are really dangerous are the subtle symptoms. You don’t know anything’s wrong.
Dr. B: Right. You can go for years eating the jerky, the soups and things, and not suspect.
Dr. Blaylock: Yes, some people won’t get the “Chinese Restaurant Syndrome” – they may eat MSG for years, they eat it, they feel fine. Maybe they have a little trouble with talking or thinking. I had a patient who was going to give a speech after his lunch, and he couldn’t finish a sentence. Some people don’t even get that. What’s happening is damage to certain MSG hypersensitive cells in the brain – so they don’t notice anything right away. It’s cumulative: it’s destroying the cells and connections. It’s a principle of neurology: you really don’t develop symptoms until you’ve destroyed about 80% of the neurons in a particular part of the brain.
Cindy B: Is there no warning sign?
Dr. Blaylock: No warning sign. For instance, in Parkinson’s Disease: until you lose about 80% of the substantia niagra of the brain, you really don’t have a lot of symptoms.
Dr. B: so there’re redundancies and backups that protect us to a degree.
Dr. Blaylock: It’s when you lose that last 10 or 20% that you have a rush of symptoms. No. It started decades ago.
Dr. B: Over the last 20, 30, 40 years, us Americans have been gaining weight. Can these excitotoxins be leading us to gain weight? The brain controls how we eat, is there a connection there?
Dr. Blaylock: There’s a very strong connection very well known in research literature. In 1968, Dr. John Olney, who discovered excitotoxicity, was doing his experiment and his research asst asked if he noted that all the MSG research animals were obese. Well the doctor was too busy researching the brain affects to notice. But the more MSG fed to the animals, the more they became obese. Now it’s a standard way to create obesity in a lab animal. When the researcher wants to study obesity and they want an animal model, they feed it MSG. They become obese as adolescents or adults, and the obesity is the same as what we’re seeing in this country. It’s associated with Metabolic Syndrome, Type II diabetes; it’s hard to remove weight by diet or exercise. It’s all the characteristics of this obesity epidemic. It’s produced by feeding MSG to small children or pregnant women. In humans, remember, we’re five times more sensitive than the lab animals. It’s consistent among species: there’s not one species it does not affect if fed as an infant.
Dr. B: MSG can lead to dementia, obesity, cancer, heart disease.
Dr. Blaylock: the cancer connection is very interesting. They’ve recently discovered that one of the worse malignancies of the brain, Glioblastoma Multiforme, if it’s exposed to glutamate; the tumor grows much faster and invades more intensely. Since then they’ve also discovered other tumors including breast cancer, thyroid cancer, melanoma, colon cancer. All of these cancers have glutamate receptors on them, so when exposed to glutamate the cancer grows much faster and it spreads. In fact, the prognosis for melanoma is directly related to the number of glutamate receptors it has on it. The prognosis of squamous cell carcinoma of the throat, which is a highly malignant cancer, is directly related to the number of glutamate receptors. SO, the size of the tumor, the invasion of the tumor, the metastasis of the tumor, the prognosis of the patient is directly connected to glutamate.
Cindy B: Is this widespread or known by oncologists?
Dr. Blaylock: It’s in their research journals. There have been numerous research projects where this is being worked on. In fact, in melanoma research, it is well known that this particular type of glutamate receptor determines whether this type of cancer will be curable or not curable. If you have any of these types of cancers and you’re consuming MSG in your diet, then you’re making your cancer grow a lot faster and making that cancer incurable.
You asked about oncologists. I checked the diets that oncologists were recommending in major centers and I found out they were recommending diets that contain very high levels of glutamate, not knowing the connection.
Dr. B: After the commercial, we’ll talk about aspartame. But in this short minute before the commercial, Dr. Blaylock, what can we do about this on a personal level about our diet?
Dr. Blaylock: Eat freshly prepared whole foods. Don’t buy processed food. Don’t let your children eat it, don’t keep it in the house.
Dr. B: It’s a powerful product isn’t it? I thought it could give you headaches and that’s it. More on aspartame when we return.
Dr. B: Aspartame. Is it a viable substitute for sugar?
Dr. Blaylock: No. It should never have gotten approval. In fact, the original studies done by the company who made NutraSweet showed that it increased brain tumor incident 47-fold in experimental animals. It increased malignancies of the lymphatics, prostrate, testes, breast – but the worst were the brain tumors. The scientists on the panel for approval voted against it. They thought the incidence of brain tumors were far too high, that the product should not be used. Well, the commissioner who was the head of the FDA at the time overrode their decision. Within 3 or 4 months he resigned his position and took a job with the PR firm that handled NutraSweet. That’s the story of how it got approved.
Dr. B: Does the aspartame molecule resemble the MSG molecule? Does it latch on to glutamate receptors like glutamate does?
Dr. Blaylock: The thing is, aspartame is made with two amino acids and methanol, which is alcohol, methyl alcohol. Well, methyl alcohol is a recognized poison recognized by the government. It’s wood alcohol.
Phenylalanine is an amino acid associated with mental retardation in excess (PKU) and aspartic acid is an excitotoxin. Researchers were mixing for some other reason and accidentally tasted it and discovered the sweetness of it. It didn’t work out for the product they were researching, but they decided to market it as a sweetener.
Dr. B: So we know it’s involved with increased risk for cancers, but I’ve also heard of a woman who had a diet soda and had seizures. Does that really happen?
Dr. Blaylock: Yes, that was another symptom associated with it. The company that made aspartame commissioned a research study in the 1970s on monkeys, so it’d be as close to humans as possible. They fed them low, medium and high doses of aspartame and they all had seizures, and most of them died. The company paid the researchers hoping for a different outcome for approval from the FDA. Instead they hid the report.
Dr. B: I used to drink diet soda hoping to lose weight. Does it really help you lose weight?
Dr. Blaylock: Ironically, 80% of the complaints the FDA receives is about aspartame. And one of the complaints is about weight gain. Subsequently, researchers did find that it made people more obese.
Cindy B: Why?
Dr. Blaylock: the answer is that there are glutamate receptors in the body, including the pancreas; it has to do with insulin secretion. So if you consume aspartame with aspartic acid in it, it activates those receptors, you secrete too much insulin, you get hypoglycemic, and it makes you hungry, and then you start snacking.
Dr. B: That’s exactly what happens to me! I feel like I need to eat something, I have this burning in me that needs food.
Dr. Blaylock: And people who are hypoglycemic, who we call reactive hypoglycemic are about 45-50% of the nation, if they consume it, they get hungry, they start snacking, they gain weight. Same thing will happen with MSG.
Cindy B: So it’s not that it affects your body’s fat, it just makes you hungry, you snack and you don’t realize it.
Dr. B: Does it cause hypoglycemia in the brain, too?
Dr. Blaylock: Yes, it’s exactly like MSG creating lesions in the brain that have to do with obesity. There’s a nucleus in your hypothalamus that regulates your food intake, and we know that’s where leptin is. There are leptin receptors in the nucleus. It is one of the most sensitive parts of the brain to MSG and aspartic acid from aspartame. It destroys the leptin receptors so you no longer respond to it and you gain weight.
Dr. B: Have food manufacturers disguised aspartame like MSG on food labels?
Dr. Blaylock: There are a few names like NutraSweet or aspartame, but that’s basically it, aspartame. It’s easier to find than MSG.
Dr. B: Are there nutrients we can emphasize to help repair damage?
Dr. Blaylock: Of course, the first thing is eliminating the MSG and aspartame. You have to be a label reader and eliminate the offenders. Next you repair with omega-3 fatty acids, most important is DHA. DHA directly blocks excitotoxicity and also repairs/rebuilds cells and synapses. Flax oil does not work as well because it doesn’t have the enzyme to convert it to the DHA. Both MSG and aspartame dramatically promote free radical generation in the body. Your body can be flooded chronically for decades after single doses. This is one the exciting things they’ve found about MSG: If fed to a newborn animal, they develop high levels of free radicals all the way to the time they’re adolescents. So that’s like us eating it as a baby/toddler and then when we’re teenagers we’re still producing free radicals all over the body. It has a long-term effect. That’s why you need antioxidant vitamins and a good diet full of flavanoids and eating your vegetables and fruits. If you eat a good, clean diet, you’re producing a network of antioxidants. There are different kinds of free-radicals and they’re in different parts of the cell. You need vitamin C, A, beta-carotene, other carotenoids, K, etc operate together to neutralize free radicals and repair cells so they can return to normal. The longer your cells have been damaged, the longer it will take to repair.
Cindy B: And fish oil?
Dr. B: And ginkgo biloba?
Dr. Blaylock: Yes on the fish oil, and there has been extensive research about ginkgo.
Dr. B: It’s one of my favorite supplements. I take it and “whoosh” my mind clears.
Dr. Blaylock: Ginkgo is a powerful protectant against excitotoxicity; it improves the functioning of the brain cells, promotes the growth of the synapses and dendrites, blood flow, antioxidant, and reduces lipid peroxidation which is the oxidation of the fatty parts of the brain. It also helps with memory loss and Alzheimer’s.
Dr. B: Do some of the medications we take have a similar affect on our brains?
Dr. Blaylock: Some medications have an excitatory effect, and can increase the sensitivity. That’s the problem as there are a lot of things we do such as taking vaccines with mercury in it. Mercury is one of the most powerful stimulants for release of glutamate in the brain. It does so at extremely low concentrations. It also interferes with that protective system I talked about. It is highly sensitive to mercury. It is producing severe brain damage and it’s staying there for decades. Mercury is difficult to remove. It poisons the removal system for glutamate.
Dr. B: What’s the old saying? “Mad as a hatter.” When they used to treat beaver hats with mercury – it drove them nuts.
Dr. Blaylock: to a state of dementia, right. Then you think about the amalgam mercury in the teeth.
Dr. B: So eat clean and organic foods, lean, clean meats, too, right?
Dr. Blaylock: If you eat organic, make sure you wash your fresh fruits and vegetables. And eat organic meats. Here’s a secret about meats: if you have a hen or turkey, they’re injected with hydrolyzed protein. You can read on the label that it’s injected with 10% hydrolyzed protein (glutamate!).
Dr. B: It has been used as a tenderizer, hasn’t it?
Dr. Blaylock: Exactly.
Dr. B: Are you still practicing neurosurgery?
Dr. Blaylock: I practiced neurosurgery for 26 years. I’ve always been interested in nutrition and the brain. When I was a neurosurgery resident I did a lot of research on nutrition and brain healing and saw some dramatic effects. But most neurosurgeons were not interested despite the obvious correlation. Medical patients would do much better if they would concentrate on their nutrition.
More MSG info: bit.ly/9ieXAK
Article re: Hydrolyzed Vegetable Protein (HVP) and hidden MSG: bit.ly/HVPMSG
Quote: "Monosodium Glutamate - FOREIGN sources of MSG usually contain gluten-containing grains, U.S. food producers may be importing this product. U.S.-source MSG usually utilizes a source substance of cane, beets or tapioca starch. A small percentage of producers may be using wheat gluten."
Edited to add that MSG in the U.S. likely does not contain gluten: bit.ly/hswjjX
Monday, July 23, 2007
Celiac.com 07/10/2006 -
Increased consumption of gluten, according to Dr. Michael Marsh, raises the risk of celiac disease symptoms1. Although these symptoms may not indicate celiac disease, they reflect some biological realities. Grain-based foods simply do not offer the nutrients necessary to human health and they damage the human body. USDA and Canada Food Guides notwithstanding, if people eat grain-laden diets, they may develop symptoms of celiac disease (but in most cases, without the diagnostic intestinal lesion). The connection between eating disorders and celiac disease is well known and well documented2,3,4,5. Thus, the dynamics at work in celiac disease may offer insight into the broader realm of obesity, especially among those who are eating the recommended, daily quantities of grain-derived foods, while attempting to keep their weight down by eating low-fat foods.
The primary, defining characteristic of celiac disease is gluten induced damage to the villi in the intestinal lining. Since malabsorption of vitamins and minerals are well known in the context of celiac disease, it should not be surprising that some celiac patients also demonstrate pica (Pica is an ailment characterized by eating dirt, paint, wood, and other non-food substances). Other celiac patients eat excessive quantities of food, coupled with a concurrent failure to gain weight. Yet another, perhaps larger, group of celiac patients refuse to eat (One may wonder if the latter find that eating makes them feel sick so they avoid it).
Perhaps the most neglected group is that large portion of untreated celiac patients who are obese. Dr. Dickey found that obesity is more common than being underweight among those with untreated celiac disease6. When I ran a Medline search under the terms “obesity” and “celiac disease” 75 citations appeared. A repeated theme in the abstracts and titles was that celiac disease is usually overlooked among obese patients. While obesity in celiac disease may be common, diagnosis appears to be uncommon. Given the facts, I certainly believe that some of the North American epidemic of obesity can be explained by undiagnosed celiac disease. However, that is only a small part of the obesity puzzle, and I suspect that celiac disease may offer a pattern for understanding much of the obesity that is sweeping this continent.
One example, a woman diagnosed by Dr. Joe Murray when he was at the University of Iowa, weighed 388 pounds at diagnosis7. Dr. Murray explained her situation as an over-compensation for her intestinal malabsorption. I want to suggest a two faceted, alternative explanation which may extend to a large and growing segment of the overweight and obese among the general population. As mentioned earlier, anyone consuming enough gluten will demonstrate some symptoms of celiac disease. If large scale gluten consumption damages the intestinal villi—but to a lesser degree than is usually required to diagnose celiac disease—fat absorption will be compromised. Deficiencies in essential fatty acids are a likely consequence.
The natural response to such deficiencies is to crave food despite having absorbed sufficient calories. Even when caloric intake is huge, and excess calories must be stored as body fat, the need to eat continues to be driven by the body’s craving for essential fats. Due to gluten-induced interference with fat absorption, consumption of escalating quantities of food may be necessary for adequate essential fatty acid absorption. To further compound the problem, pancreatic glucagon production will be reduced, compromising the ability of the individual to burn these stored fats, while the cells continue to demand essential fats.
Poor medical advice also contributes to the problem. The mantra of reduced fat continues to echo in the offices of health professionals despite a growing body of converse research findings. In February of this year, the results of a powerful, eight year study of almost 49,000 women showed little difference between the health of women consuming low fat diets when compared to those consuming normal diets8. Alarmingly, this low fat diet seems to have resulted in weight gain, a well recognized risk factor for a variety of diseases.
For some of us, this result was predictable. The likely result of a low-fat diet is an increased intake of carbohydrates while food cravings are fuelled by a deficiency of essential fatty acids. If my sense of the underlying problem (caloric excess combined with essential fatty acid deficiency due to fat malabsorption at the microvilli) is accurate, then a low fat diet is exactly the wrong prescription. Many obese persons are condemned, by such poor medical advice, to a life of ever deepening depression, autoimmune diseases, and increasing obesity.
At the end of the day, when these folks drop dead from heart attacks, strokes, or some similar disaster, the self-righteous bystanders will just know that the problem was a lack of willpower.
I watched my mom steadily gain weight for 35 years. I watched her exercise more will power beyond the capacity of most folks. Still, she could not resist her compulsive eating. I have seen her take something from the freezer and chew on it while agreeing that she had just eaten a very large meal and should feel full.
In December of 1994 I was diagnosed with celiac disease. According to the published experts in this area, my mom should also have been invited for testing. Yet, when asked for testing, her doctor refused her. Through persistence, and a pervasive faith in her son, mom finally (after months of negotiation) swayed her doctor to do the anti-gliadin antibody blood test. Despite the fact that she had been on a reduced gluten diet for the past year, her antibody levels were elevated.
She never sought a biopsy diagnosis, and the EMA and tTG were not available here in Canada at that time. However, she has been gluten-free for the past seven years or so. She dropped a considerable amount of weight.
Her weakness was never will power. She was battling an instinct so basic that few of us could have resisted. That, I think, is the story behind much of North American obesity. The widespread, excessive consumption of gluten at every meal, in addition to the low-fat religion that has been promulgated throughout the land, is resulting in intestinal damage and a widespread deficiency in essential fats is among North Americans.
Ron Hoggan is an author, teacher and diagnosed celiac who lives in Canada. His book “Dangerous Grains” can be ordered at www.celiac.com. Ron’s Web page is: www.DangerousGrains.com
1. Marsh, Michael N. Personal communication. 2002.
2. Ferrara, et. al. “Celiac disease and anorexia nervosa” New York State Journal of Medicine 1966; 66(8): 1000-1005.
3. Gent & Creamer “Faecal fats, appetite, and weight loss in the celiac syndrome” Lancet 1968; 1(551): 1063-1064.
4. Wright, et. al. “Organic diseases mimicking atypical eating disorders” Clinical Pediatrics 1990; 29(6): 325-328.
5. Grenet, et. al. “Anorexic forms of celiac syndromes” Annales de Pediatrie 1972; 19(6): 491-497.
6. Dickey W, Bodkin S. Prospective study of body mass index in patients with coeliac disease. BMJ. 1998 Nov 7;317(7168):1290.
7. Murray, J. Canadian Celiac Association National Conference. 1999.
8. Howard BV, Van Horn L, Hsia J, et. al. Low-fat dietary pattern and risk of cardiovascular disease: the Women’s Health Initiative Randomized Controlled Dietary Modification Trial. JAMA. 2006 Feb 8;295(6):655-66.
Friday, July 13, 2007
their lives were at stake.
Wednesday, June 20, 2007
Gluten affects learning and behavior
Posted on Jun 19, 2007 by alison at Sure Foods Market
Ron Hoggan is the author of a wonderful book, Dangerous Grains, about celiac disease and gluten-associated medical conditions. I consider this book a must-read for anyone with celiac disease or gluten intolerance.
Mr. Hoggan has recently written an article entitled “How Gluten Grains Can Impede Scholastic Achievement” which appeared in the Price Pottinger Nutrition Foundation Journal in April (Hoggan, R. “How Gluten Grains Can Impede Scholastic Achievement” Health & Healing Wisdom, Spring 2007, Vol. 31; #1). He has given me permission to share his article on this site.
I encourage everyone to read it in its entirety, however the article requires full focus because it is chock-full of information, some of it quite technical with regards to brain functionality. For those of you who may not read the article, I hope you will at least read what I interpret as Mr. Hoggan’s main points (leaving out the technical stuff). For those of you who want to get to the head of the class, go ahead and read the whole article - it is really good.
“How Gluten Grains Can Impede Scholastic Achievement” - the main points:
1. Learning disabilities and behavior problems are increasing.
2. Our grain consumption is on the rise.
3. Certain people are not adapted genetically (based on their heritage) to gluten grains because of the relatively short time (compared to human existence) that grains have been around.
4. People in general may not be adapted to gluten grains because of all the changes that humans have made to the grains themselves.
5. Grains make up much more of our diet today than in the past.
6. Gluten grains have been shown to cause neurological damage.
7. Celiac disease patients have reported more frequently than the rest of the population: abnormal blood flow patterns in the brain, attention deficit hyperactivity disorder (ADHD), learning disabilities and dyslexia.
8. Gluten sensitivity patients have problems with learning and behavior which are very similar to those found in newly diagnosed celiac patients.
9. Gluten sensitivity is found in 11% to 12% of random groups in the U.S. and U.K. (celiac disease accounts for 1% of the population).
10. Patients with gluten sensitivity showed improvements in learning readiness after at least three months on a gluten-free diet.
Wow - did you follow the logic here? Quite fascinating, even moreso when you read the full arguments. He concludes by stating that the food guide recommendations (the pyramid), which advocate gluten grains and dairy products, are misleading and dangerous.
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