LEAKY GUT - Eczema, Psoriasis, Dematitis, Acne, Dry Skin
I tend to think it has more to do with the way the body processes and absorbs
these foods. In leaky gut syndrome, the food is never broken down properly, and
once the gut lining becomes inflamed or damaged, this disrupts the functioning
of the system.
The spaces open up and allow large food antigens, for example, to be absorbed
into the body. Eczema, Psoriasis, Dematitis and many other auto-immune disorders
are an allergic reaction to these antigens.
Other symptoms of Leaky Gut are:
Gas, bloating, abdominal pain, indigestion, alternating constipation and
diarrhoea are symptoms, irritable bowel syndrome,Chemical sensitivity,
fibromyalgia , arthiritis, and escalating food allergies along with many
autoimmune diseases: autoimmune disease s tart. Rheumatoid arthritis, lupus,
multiple sclerosis, thyroiditis to name a few.
There is treatment for leaky gut.
It’s frightening the latest research, All the more reason to look closer when
people of note like Dr. O’Bryan publish some article you can be sure they have
done their homework.
Dr. O’Bryan points out that, over the years, both the average American’s
consumption of wheat and the occurrence of neurological, learning and behavioral
problems have been on the rise. "Only recently," he says, "has the evidence
shown that there is an undeniable link between the two."
Dr. O’Bryan tells how countless people with neurological and behavioral
conditions - including Alzheimer’s disease, Parkinson’s, Multiple Sclerosis,
migraine headaches, and childhood developmental conditions, such as autism and
ADHD — also have sensitivities to wheat.
He says: "Up to 90% of my patients who complain of these kinds of neurological
and behavioral problems also have documented elevated antibodies to wheat,
indicative of wheat sensitivities. The connection is undeniable. When these
people stop eating wheat, their symptoms invariably diminish." In his talk, Dr.
O’Bryan, who will be joined by nutritionist Lisa Stimmer, will tell attendees
how to recognize whether their symptoms are wheat-connected, and how to omit
wheat from their diets — even though so many foods have wheat as their primary
ingredient.
.
Dr. O’Bryan is a graduate of the University of Michigan and the National
College of Chiropractic. A Diplomate of the National Board of Chiropractic
Examiners, a Board-Certified Diplomate of the Clinical Nutrition Board of the
American Chiropractic Association, and a Certified Clinical Nutritionist with
the International and American Association of Clinical Nutritionists, Dr.
O’Bryan is a member of several professional associations, including the
Institute of Functional Medicine, the International and American Association of
Clinical Nutritionists, the American Chiropractic Association and the
International Academy of Preventive Medicine.
He is also a visiting Instructor at the National University of Life Sciences,
and Vice-President of the Illinois Chapter of the International and American
Association of Clinical Nutritionists. Dr. O’Bryan’s emphasis on diet and
nutrition has given many patients with frustrating medical problems a way to
reclaim their health. Named "Chiropractor of the Year" by the Chicago
Chiropractic Society, Dr. O’Bryan is a Past President of the organization and a
past Director of the Illinois Chiropractic Society.
Stirling Strauss
I don’t think l will ever meet a psoriasis or arthritis sufferer who won’t
prove to be a celiac (gluten intolerance).
Alisha
Message: 7
Date: Mon, 31 May 2004 18:35:47 -0500
From: "Alison"
Subject: Re: Re: Eczema, Psoriasis, Dematitis, Acne, Dry Skin
"and have been able to get off anti-depressants and anti-anxiety medication"
Is this because of your diet? I am on both meds now and am curious. Thanks.
Alison
message truncated ===
March 22nd, 2005 at 9:30 pm
NOHA Speaker Jack Challem,1 "The Nutrition Reporter," has written and spoken on
The Inflammation Syndrome.2 He points out that a great many diseases, including
our most deadly heart disease, plus arthritis, diabetes, allergies, asthma, and
some cancers, all involve inflammation. Diet is the basic cause of all these
painful and often deadly conditions.
. . . to balance the essential fatty acids and reduce the omega-6 oils in our
diet, we need to stop using the processed foods . . .
Our ancient ancestors developed on the Paleolithic diet and genetically we have
really not changed since our healthy hunter-gatherer forebears lived on abundant
fish, game, vegetables, nuts, and fruit. The poorer health of our agricultural
ancestors has been thoroughly documented. Challem points out that two more
revolutions - the industrial revolution and finally now the
"convenience/fast-food revolution" - have exacerbated the deleterious effects of
an increasingly bad diet.
In discussing inflammation we need first to concentrate on the essential fatty
acids, specifically certain ones in the omega-3 and omega-6 families, which are
the basic dietary causes of, on the one hand, inflammation and, on the other,
controlling inflammation. In NOHA we have had great speakers and articles on the
omega-3 and omega-6 fatty acids.3 We know that both families have to be obtained
from our food. Both are essential and our bodies are completely unable to
convert a member of the omega-6 family into a member of the omega-3 family and
visa versa. Arachidonic acid (AA), a long-chain omega-6 fatty acid, produces
very fast acting eicosanoids (also called prostaglandins) that produce
inflammation. On the other hand, eicosapentanoic acid (EPA), a long-chain
omega-3 fatty acid, produces different eicosanoids that control and modulate
inflammation. When our ancient ancestors were developing, the ratio of omega-6
to omega-3 fatty acids was about one-to-one. Now, with our
convenience food diet, we are saddled with a ratio of twenty- or thirty-to-one.
In other words, we are eating foods that greatly exacerbate inflammation. No
wonder we are suffering from an epidemic of awful diseases that involve
inflammation!
. . . a great many diseases, including our most deadly heart disease, plus
arthritis, diabetes, allergies, asthma, and some cancers, all involve
inflammation.
To begin to balance the essential fatty acids and reduce the omega-6 oils in our
diet, we need to stop using the processed foods, which are loaded with vegetable
oils that are high in omega-6 fatty acids and many even contain "trans fats"
whenever the package lists "partially hydrogenated" in tiny print. The latter
are even more deleterious than any natural fat, including the saturated fats.4
To increase the omega-3 fatty acids, especially EPA, we want to consume
cold-water, wild-caught fish, which will supply us with EPA and also DHA (the
"neural" fatty acid.5) in delicious form. The oil in plant seeds, including the
grains and legumes, contains predominantly omega-6 fatty acids; the green leaves
and stems contain omega-3 fatty acids.
Whenever we are injured or whenever we are fighting an infection - for our
protection - our immune systems produce inflammation. However, the inflammation
should be curtailed - it should last just long enough to help us. Unfortunately,
if our bodies are not producing enough of the molecules from omega-3 fatty acids
for modulating the inflammation, it may continue. The very process of
inflammation also produces many damaging free radicals, which will trigger more
immune reactions and inflammation, if they are not quenched by antioxidants.
Vitamins C and E are powerful antioxidants. They are MUCH TOO LOW in the
American diet.
Challem points out that:
Vegetables and many fruits are the best dietary source of antioxidants, which
help to dampen overactive immune responses. Contrary to popular opinion, most of
these antioxidants are not vitamins. The lion’s share are a large family of
vitamin-like nutrients known as polyphenolic flavonoids.
More than five thousand flavonoids (one subfamily among polyphenols) have been
identified in plants. Quercetin, one particular anti-inflammatory flavonoid, is
found in apples and onions. A small apple (about 3.5 oz) contains approximately
5.7 mg of vitamin C, but more than 500 mg of antioxidant polyphenols and
flavonoids, which together are equivalent to 1,500 mg of vitamin C.
Protein consumption in Paleolithic times from animals, including fish and sea
food, is calculated to have been considerably higher than our protein
consumption from all sources today. "There is no evidence of an entirely
vegetarian or even mostly vegetarian hunter-gatherer society."
Challem points out that vegetables in Paleolithic times "were more akin to
nutrient-packed kale than to iceberg lettuce; and uncultivated fruits looked
more like crabapples and rose hips than supersweet pears and bananas."
Protein consumption in Paleolithic times from animals, including fish and sea
food, is calculated to have been considerably higher than our protein
consumption from all sources today. "There is no evidence of an entirely
vegetarian or even mostly vegetarian hunter-gatherer society." Protein is the
essential food for building our bodies "– that is, our muscles, organs, glands,
and to a great extent, our bones and teeth. The components of protein are also
needed by the body to synthesize DNA [the carrier of our genetic information],
hormones, neurochemicals, and other biochemicals, including those involved in
pro- and anti-inflammatory reactions."
Our Paleolithic ancestors consumed a great variety of foods. However, evidence
shows that they did not bother much with grains, which are hard and need to be
ground up and cooked. Why bother, when so much else was available!
Now agribusiness — with its huge monoculture fields — presents us with one
crop, which is processed into many different packages with a variety of pictures
on the boxes. However — inside all of them — we just have, for example, only
one strain of corn dressed up with lots of cheap flavorings. On the other hand,
ancient farmers developed many varieties of corn from wild plants.
. . . when farmers started to grow grains, so that we would have enough to eat,
we were suddenly exposed to a much more monotonous diet.
When fish and game became depleted and when farmers started to grow grains, so
that we would have enough to eat, we were suddenly exposed to a much more
monotonous diet. Plant seeds contain lectins, some of which can contribute to
autoimmune diseases because their partially broken down molecules can escape our
gut and then confront our tissues and organs with a shape sufficiently similar
to some of our own molecules that our immune system starts to attack (molecular
mimicry6) our own tissues. Unfortunately, when this occurs, we get chronic
inflammation.
Challem discusses many diseases and conditions caused and/or exacerbated by
chronic inflammation - a few examples:
Rheumatoid arthritis is an autoimmune disease. In this case, the immune system
attacks the joint cartilage. "In the past people often obtained the building
blocks of cartilage by chewing meat down to the bone, eating gristle attached to
meat, or by making soups with bones. Boiling the bones in water releases
glucosamine and chondroitin, which are consumed as part of the soup. Research
has shown that these substances migrate after digestion to cartilage tissues in
people."
Dental inflammation, including gingivitis, periodontitis, and temporomandibular
joint (TMJ) syndrome all involve chronic inflammation and can lead to other
diseases. "At a recent International Academy of Dental Research meeting evidence
was presented that people with periodontal disease are 2.7 times more likely to
suffer a heart attack than those with healthy gingiva." 7
Heart disease is complicated. However, inflammatory injury to the artery walls
certainly seems to be involved, along with the concomitant nutritional
deficiencies that fail to quench the inflammation.
Now agribusiness — with its huge monoculture fields — presents us with one
crop, which is processed into many different packages with a variety of pictures
on the boxes.
Food allergies and addictions, as well as inhalant allergies, need to be checked
because they can easily result in chronic inflammation. Asthma has been greatly
increasing. Challem has a striking metaphor: "Like a fish that does not realize
it is living in polluted waters, many people with asthma and many allergists
don’t understand that they are essentially swimming in a polluted diet." He
continues: "The modern diet, which is high in pro-inflammatory omega-6 and trans
fatty acids and low in antioxidants sets the stage for asthmatic reactions. In
effect, asthma is one of many diseases of modern civilization and modern eating
habits."
Summing up, Challem states: "Inflammation is what causes the pain of arthritis,
the discomfort of allergies, the wheezing of asthma, and the stiffness from
overusing your muscles. Inflammation also underlies the most devastating and
catastrophic diseases: heart disease, Alzheimer’s disease, and many forms of
cancer."
He gives careful, detailed advice on helpful nutrients and sets out his
anti-inflammation diet plan and supplement plan. Changing one’s diet is, of
course, the most fundamental. He points out the devastating failures of people,
who just buy some fine supplements and go on eating their junk food. Encouraging
change, he tries to make his recipes simple. (Since I know the rotation diet,8
I’m familiar with much simpler ones! MF) He points out that one needs to plan
ahead.
An overriding recommendation is that we should look for foods that are, if
possible, fresh and also actual real whole foods. For example:
"A carrot looks like a carrot, which carrot juice (devoid of fiber) does not.
"An apple looks like an apple, which applesauce and apple juice do not.
"A baked potato looks like a potato, which French fries (boiled in hydrogenated
or oxidized oils) do not.
"In practice, avoid any food that does not resemble what it looked like as it
was growing or being raised. (The exceptions are foods that have just been cut
up or prepared in a food processor or blender.)"
The diet steps are excellent:
The Anti-Inflammation Syndrome Diet Steps
1. Eat a variety of fresh and whole foods.
2. Eat more fish, especially cold-water varieties.
3. Eat lean meats (not corn fed) from free-range chicken and turkey, grass-fed
cattle and buffalo, and game meat, such as duck and ostrich.
4. Eat a lot of vegetables, the more colorful the better.
5. Use spices and herbs to flavor foods; and limit your use of salt and pepper.
6. Use olive oil as your primary cooking oil.
7. Avoid conventional cooking oils such as corn, safflower, sunflower, and
soybean oil, as well as vegetable shortening, margarine, and partially
hydrogenated oils.
8. Identify and avoid food allergens.
9. Avoid or strictly limit your intake of food products that contain sugars,
such as sucrose or high-fructose corn syrup.
10. Avoid or limit your intake of refined grains.
11. Limit your intake of dairy products.
12. Snack on nuts and seeds.
13. When thirsty, drink water.
14. Whenever possible, buy and eat organically raised foods.
15. To lose weight, reduce both carbohydrates and calories.
In the appendixes Challem gives helpful references for finding products and for
getting medical tests to assess inflammation.
Finally, Challem gives us his food pyramid, emphasizing non-starch or low-starch
vegetables (6 to 10 daily servings), fish (1to 3 daily servings), lean meats or
game meats (1 to 2 daily servings). Grains, sugars, and dairy are way up in the
peak, hopefully to be avoided or at least restricted.
___________________________
1You can purchase NOHA video and audio tapes of Jack Challem: "The Inflammation
Syndrome," #200, October 2003, and "Syndrome X: Diet Plan for Insulin
Resistance," #181, October, 2000.
2Challem, Jack, The Inflammation Syndrome: The Complete Nutritional Program to
Prevent and Reverse Heart Disease, Arthritis, Diabetes, Allergies, and Asthma,
John Wiley & Sons, Inc., 2003.
3NOHA video and audio tapes: "Fats, Oils, Cholesterol, and Disease: Separating
Fact From Fiction," by Mary Enig, PhD, #116, March 1992; "The Omega Plan," #169,
October 1998, and "The Mediterranean Diets," #190, May 2002, both by Artemis
Simopoulos, MD; plus many articles in NOHA NEWS.
4See Dr. Mary Enig’s tape listed above; a review of her lecture in NOHA NEWS,
"Fats, Oils, and Disease," Summer 1992; [link] <NNS92FatsOilsDisease.htm> and
"Margarine or Butter?" by Marjorie Fisher, Fall 1988 [link]
<NNF88MargarineOrButter.htm>.
5NOHA video and audio tape: "Essential Fatty Acids for the Brain and Heart," by
Michael A. Crawford, PhD, #161, April 1997; NOHA NEWS: "Food: The Driving Force
of Evolution," Fall 1991 [link] <NNF91CrawfordFDFE.html>, and "Why Is DHA
Essential for Our Brains and Eyes?" Fall 2003 [link] <NNF03Crawford.htm>.
6 NOHA NEWS, "Dangerous Grains," Spring 2003 [link] <NNSp03DangerousGrains.htm>.
7"Relationships Between Oral Health and Medical Conditions," by Seymour L.
Gottlieb, DDS, NOHA NEWS, Fall 1998 [link]
<NNF98OralHealthMedicalRelations.htm>.
8 NOHA NEWS, "The Fish and Game Diet," by Marjorie Fisher, Fall 1986 [link]
<NNF86FishGame.htm>.
Article from NOHA NEWS, Vol. XXIX, No. 1, Winter 2004, pages 1-3.
The spaces open up and allow large food antigens, for example, to be absorbed
into the body. Eczema, Psoriasis, Dematitis and many other auto-immune disorders
are an allergic reaction to these antigens.
Other symptoms of Leaky Gut are:
Gas, bloating, abdominal pain, indigestion, alternating constipation and
diarrhoea are symptoms, irritable bowel syndrome,Chemical sensitivity,
fibromyalgia , arthiritis, and escalating food allergies along with many
autoimmune diseases: autoimmune disease s tart. Rheumatoid arthritis, lupus,
multiple sclerosis, thyroiditis to name a few.
There is treatment for leaky gut.
It’s frightening the latest research, All the more reason to look closer when
people of note like Dr. O’Bryan publish some article you can be sure they have
done their homework.
Dr. O’Bryan points out that, over the years, both the average American’s
consumption of wheat and the occurrence of neurological, learning and behavioral
problems have been on the rise. "Only recently," he says, "has the evidence
shown that there is an undeniable link between the two."
Dr. O’Bryan tells how countless people with neurological and behavioral
conditions - including Alzheimer’s disease, Parkinson’s, Multiple Sclerosis,
migraine headaches, and childhood developmental conditions, such as autism and
ADHD — also have sensitivities to wheat.
He says: "Up to 90% of my patients who complain of these kinds of neurological
and behavioral problems also have documented elevated antibodies to wheat,
indicative of wheat sensitivities. The connection is undeniable. When these
people stop eating wheat, their symptoms invariably diminish." In his talk, Dr.
O’Bryan, who will be joined by nutritionist Lisa Stimmer, will tell attendees
how to recognize whether their symptoms are wheat-connected, and how to omit
wheat from their diets — even though so many foods have wheat as their primary
ingredient.
.
Dr. O’Bryan is a graduate of the University of Michigan and the National
College of Chiropractic. A Diplomate of the National Board of Chiropractic
Examiners, a Board-Certified Diplomate of the Clinical Nutrition Board of the
American Chiropractic Association, and a Certified Clinical Nutritionist with
the International and American Association of Clinical Nutritionists, Dr.
O’Bryan is a member of several professional associations, including the
Institute of Functional Medicine, the International and American Association of
Clinical Nutritionists, the American Chiropractic Association and the
International Academy of Preventive Medicine.
He is also a visiting Instructor at the National University of Life Sciences,
and Vice-President of the Illinois Chapter of the International and American
Association of Clinical Nutritionists. Dr. O’Bryan’s emphasis on diet and
nutrition has given many patients with frustrating medical problems a way to
reclaim their health. Named "Chiropractor of the Year" by the Chicago
Chiropractic Society, Dr. O’Bryan is a Past President of the organization and a
past Director of the Illinois Chiropractic Society.
Stirling Strauss
I don’t think l will ever meet a psoriasis or arthritis sufferer who won’t
prove to be a celiac (gluten intolerance).
Alisha
Message: 7
Date: Mon, 31 May 2004 18:35:47 -0500
From: "Alison"
Subject: Re: Re: Eczema, Psoriasis, Dematitis, Acne, Dry Skin
"and have been able to get off anti-depressants and anti-anxiety medication"
Is this because of your diet? I am on both meds now and am curious. Thanks.
Alison
message truncated ===
March 23rd, 2005 at 10:07 am
These symptoms could also be gallbladder, IBS or spastic colon, etc.
Have you had an examination or diagnosis?
I will send the information on Leaky Gut as well.
NOHA Speaker Jack Challem,1 "The Nutrition Reporter," has written and spoken
on The Inflammation Syndrome.2 He points out that a great many diseases,
including our most deadly heart disease, plus arthritis, diabetes, allergies,
asthma, and some cancers, all involve inflammation. Diet is the basic cause of
all these painful and often deadly conditions.
. . . to balance the essential fatty acids and reduce the omega-6 oils in our
diet, we need to stop using the processed foods . . .
Our ancient ancestors developed on the Paleolithic diet and genetically we
have really not changed since our healthy hunter-gatherer forebears lived on
abundant fish, game, vegetables, nuts, and fruit. The poorer health of our
agricultural ancestors has been thoroughly documented. Challem points out that
two more revolutions - the industrial revolution and finally now the
"convenience/fast-food revolution" - have exacerbated the deleterious effects of
an increasingly bad diet.
In discussing inflammation we need first to concentrate on the essential fatty
acids, specifically certain ones in the omega-3 and omega-6 families, which are
the basic dietary causes of, on the one hand, inflammation and, on the other,
controlling inflammation. In NOHA we have had great speakers and articles on the
omega-3 and omega-6 fatty acids.3 We know that both families have to be obtained
from our food. Both are essential and our bodies are completely unable to
convert a member of the omega-6 family into a member of the omega-3 family and
visa versa. Arachidonic acid (AA), a long-chain omega-6 fatty acid, produces
very fast acting eicosanoids (also called prostaglandins) that produce
inflammation. On the other hand, eicosapentanoic acid (EPA), a long-chain
omega-3 fatty acid, produces different eicosanoids that control and modulate
inflammation. When our ancient ancestors were developing, the ratio of omega-6
to omega-3 fatty acids was about one-to-one. Now, with our
convenience food diet, we are saddled with a ratio of twenty- or
thirty-to-one. In other words, we are eating foods that greatly exacerbate
inflammation. No wonder we are suffering from an epidemic of awful diseases that
involve inflammation!
. . . a great many diseases, including our most deadly heart disease, plus
arthritis, diabetes, allergies, asthma, and some cancers, all involve
inflammation.
To begin to balance the essential fatty acids and reduce the omega-6 oils in
our diet, we need to stop using the processed foods, which are loaded with
vegetable oils that are high in omega-6 fatty acids and many even contain "trans
fats" whenever the package lists "partially hydrogenated" in tiny print. The
latter are even more deleterious than any natural fat, including the saturated
fats.4 To increase the omega-3 fatty acids, especially EPA, we want to consume
cold-water, wild-caught fish, which will supply us with EPA and also DHA (the
"neural" fatty acid.5) in delicious form. The oil in plant seeds, including the
grains and legumes, contains predominantly omega-6 fatty acids; the green leaves
and stems contain omega-3 fatty acids.
Whenever we are injured or whenever we are fighting an infection - for our
protection - our immune systems produce inflammation. However, the inflammation
should be curtailed - it should last just long enough to help us. Unfortunately,
if our bodies are not producing enough of the molecules from omega-3 fatty acids
for modulating the inflammation, it may continue. The very process of
inflammation also produces many damaging free radicals, which will trigger more
immune reactions and inflammation, if they are not quenched by antioxidants.
Vitamins C and E are powerful antioxidants. They are MUCH TOO LOW in the
American diet.
Challem points out that:
Vegetables and many fruits are the best dietary source of antioxidants, which
help to dampen overactive immune responses. Contrary to popular opinion, most of
these antioxidants are not vitamins. The lion’s share are a large family of
vitamin-like nutrients known as polyphenolic flavonoids.
More than five thousand flavonoids (one subfamily among polyphenols) have been
identified in plants. Quercetin, one particular anti-inflammatory flavonoid, is
found in apples and onions. A small apple (about 3.5 oz) contains approximately
5.7 mg of vitamin C, but more than 500 mg of antioxidant polyphenols and
flavonoids, which together are equivalent to 1,500 mg of vitamin C.
Protein consumption in Paleolithic times from animals, including fish and sea
food, is calculated to have been considerably higher than our protein
consumption from all sources today. "There is no evidence of an entirely
vegetarian or even mostly vegetarian hunter-gatherer society."
Challem points out that vegetables in Paleolithic times "were more akin to
nutrient-packed kale than to iceberg lettuce; and uncultivated fruits looked
more like crabapples and rose hips than supersweet pears and bananas."
Protein consumption in Paleolithic times from animals, including fish and sea
food, is calculated to have been considerably higher than our protein
consumption from all sources today. "There is no evidence of an entirely
vegetarian or even mostly vegetarian hunter-gatherer society." Protein is the
essential food for building our bodies "– that is, our muscles, organs, glands,
and to a great extent, our bones and teeth. The components of protein are also
needed by the body to synthesize DNA [the carrier of our genetic information],
hormones, neurochemicals, and other biochemicals, including those involved in
pro- and anti-inflammatory reactions."
Our Paleolithic ancestors consumed a great variety of foods. However, evidence
shows that they did not bother much with grains, which are hard and need to be
ground up and cooked. Why bother, when so much else was available!
Now agribusiness — with its huge monoculture fields — presents us with one
crop, which is processed into many different packages with a variety of pictures
on the boxes. However — inside all of them — we just have, for example, only
one strain of corn dressed up with lots of cheap flavorings. On the other hand,
ancient farmers developed many varieties of corn from wild plants.
. . . when farmers started to grow grains, so that we would have enough to
eat, we were suddenly exposed to a much more monotonous diet.
When fish and game became depleted and when farmers started to grow grains, so
that we would have enough to eat, we were suddenly exposed to a much more
monotonous diet. Plant seeds contain lectins, some of which can contribute to
autoimmune diseases because their partially broken down molecules can escape our
gut and then confront our tissues and organs with a shape sufficiently similar
to some of our own molecules that our immune system starts to attack (molecular
mimicry6) our own tissues. Unfortunately, when this occurs, we get chronic
inflammation.
Challem discusses many diseases and conditions caused and/or exacerbated by
chronic inflammation - a few examples:
Rheumatoid arthritis is an autoimmune disease. In this case, the immune system
attacks the joint cartilage. "In the past people often obtained the building
blocks of cartilage by chewing meat down to the bone, eating gristle attached to
meat, or by making soups with bones. Boiling the bones in water releases
glucosamine and chondroitin, which are consumed as part of the soup. Research
has shown that these substances migrate after digestion to cartilage tissues in
people."
Dental inflammation, including gingivitis, periodontitis, and
temporomandibular joint (TMJ) syndrome all involve chronic inflammation and can
lead to other diseases. "At a recent International Academy of Dental Research
meeting evidence was presented that people with periodontal disease are 2.7
times more likely to suffer a heart attack than those with healthy gingiva." 7
Heart disease is complicated. However, inflammatory injury to the artery walls
certainly seems to be involved, along with the concomitant nutritional
deficiencies that fail to quench the inflammation.
Now agribusiness — with its huge monoculture fields — presents us with one
crop, which is processed into many different packages with a variety of pictures
on the boxes.
Food allergies and addictions, as well as inhalant allergies, need to be
checked because they can easily result in chronic inflammation. Asthma has been
greatly increasing. Challem has a striking metaphor: "Like a fish that does not
realize it is living in polluted waters, many people with asthma and many
allergists don’t understand that they are essentially swimming in a polluted
diet." He continues: "The modern diet, which is high in pro-inflammatory omega-6
and trans fatty acids and low in antioxidants sets the stage for asthmatic
reactions. In effect, asthma is one of many diseases of modern civilization and
modern eating habits."
Summing up, Challem states: "Inflammation is what causes the pain of
arthritis, the discomfort of allergies, the wheezing of asthma, and the
stiffness from overusing your muscles. Inflammation also underlies the most
devastating and catastrophic diseases: heart disease, Alzheimer’s disease, and
many forms of cancer."
He gives careful, detailed advice on helpful nutrients and sets out his
anti-inflammation diet plan and supplement plan. Changing one’s diet is, of
course, the most fundamental. He points out the devastating failures of people,
who just buy some fine supplements and go on eating their junk food. Encouraging
change, he tries to make his recipes simple. (Since I know the rotation diet,8
I’m familiar with much simpler ones! MF) He points out that one needs to plan
ahead.
An overriding recommendation is that we should look for foods that are, if
possible, fresh and also actual real whole foods. For example:
"A carrot looks like a carrot, which carrot juice (devoid of fiber) does not.
"An apple looks like an apple, which applesauce and apple juice do not.
"A baked potato looks like a potato, which French fries (boiled in
hydrogenated or oxidized oils) do not.
"In practice, avoid any food that does not resemble what it looked like as it
was growing or being raised. (The exceptions are foods that have just been cut
up or prepared in a food processor or blender.)"
The diet steps are excellent:
The Anti-Inflammation Syndrome Diet Steps
1. Eat a variety of fresh and whole foods.
2. Eat more fish, especially cold-water varieties.
3. Eat lean meats (not corn fed) from free-range chicken and turkey, grass-fed
cattle and buffalo, and game meat, such as duck and ostrich.
4. Eat a lot of vegetables, the more colorful the better.
5. Use spices and herbs to flavor foods; and limit your use of salt and
pepper.
6. Use olive oil as your primary cooking oil.
7. Avoid conventional cooking oils such as corn, safflower, sunflower, and
soybean oil, as well as vegetable shortening, margarine, and partially
hydrogenated oils.
8. Identify and avoid food allergens.
9. Avoid or strictly limit your intake of food products that contain sugars,
such as sucrose or high-fructose corn syrup.
10. Avoid or limit your intake of refined grains.
11. Limit your intake of dairy products.
12. Snack on nuts and seeds.
13. When thirsty, drink water.
14. Whenever possible, buy and eat organically raised foods.
15. To lose weight, reduce both carbohydrates and calories.
In the appendixes Challem gives helpful references for finding products and
for getting medical tests to assess inflammation.
Finally, Challem gives us his food pyramid, emphasizing non-starch or
low-starch vegetables (6 to 10 daily servings), fish (1to 3 daily servings),
lean meats or game meats (1 to 2 daily servings). Grains, sugars, and dairy are
way up in the peak, hopefully to be avoided or at least restricted.
___________________________
1You can purchase NOHA video and audio tapes of Jack Challem: "The
Inflammation Syndrome," #200, October 2003, and "Syndrome X: Diet Plan for
Insulin Resistance," #181, October, 2000.
2Challem, Jack, The Inflammation Syndrome: The Complete Nutritional Program to
Prevent and Reverse Heart Disease, Arthritis, Diabetes, Allergies, and Asthma,
John Wiley & Sons, Inc., 2003.
3NOHA video and audio tapes: "Fats, Oils, Cholesterol, and Disease: Separating
Fact From Fiction," by Mary Enig, PhD, #116, March 1992; "The Omega Plan," #169,
October 1998, and "The Mediterranean Diets," #190, May 2002, both by Artemis
Simopoulos, MD; plus many articles in NOHA NEWS.
4See Dr. Mary Enig’s tape listed above; a review of her lecture in NOHA NEWS,
"Fats, Oils, and Disease," Summer 1992; [link] <NNS92FatsOilsDisease.htm> and
"Margarine or Butter?" by Marjorie Fisher, Fall 1988 [link]
<NNF88MargarineOrButter.htm>.
5NOHA video and audio tape: "Essential Fatty Acids for the Brain and Heart,"
by Michael A. Crawford, PhD, #161, April 1997; NOHA NEWS: "Food: The Driving
Force of Evolution," Fall 1991 [link] <NNF91CrawfordFDFE.html>, and "Why Is DHA
Essential for Our Brains and Eyes?" Fall 2003 [link] <NNF03Crawford.htm>.
6 NOHA NEWS, "Dangerous Grains," Spring 2003 [link]
<NNSp03DangerousGrains.htm>.
7"Relationships Between Oral Health and Medical Conditions," by Seymour L.
Gottlieb, DDS, NOHA NEWS, Fall 1998 [link]
<NNF98OralHealthMedicalRelations.htm>.
8 NOHA NEWS, "The Fish and Game Diet," by Marjorie Fisher, Fall 1986 [link]
<NNF86FishGame.htm>.
Article from NOHA NEWS, Vol. XXIX, No. 1, Winter 2004, pages 1-3.
The spaces open up and allow large food antigens, for example, to be absorbed
into the body. Eczema, Psoriasis, Dematitis and many other auto-immune disorders
are an allergic reaction to these antigens.
Other symptoms of Leaky Gut are:
Gas, bloating, abdominal pain, indigestion, alternating constipation and
diarrhoea are symptoms, irritable bowel syndrome,Chemical sensitivity,
fibromyalgia , arthiritis, and escalating food allergies along with many
autoimmune diseases: autoimmune disease s tart. Rheumatoid arthritis, lupus,
multiple sclerosis, thyroiditis to name a few.
There is treatment for leaky gut.
It’s frightening the latest research, All the more reason to look closer
when people of note like Dr. O’Bryan publish some article you can be sure they
have done their homework.
Dr. O’Bryan points out that, over the years, both the average American’s
consumption of wheat and the occurrence of neurological, learning and behavioral
problems have been on the rise. "Only recently," he says, "has the evidence
shown that there is an undeniable link between the two."
Dr. O’Bryan tells how countless people with neurological and behavioral
conditions - including Alzheimer’s disease, Parkinson’s, Multiple Sclerosis,
migraine headaches, and childhood developmental conditions, such as autism and
ADHD — also have sensitivities to wheat.
He says: "Up to 90% of my patients who complain of these kinds of
neurological and behavioral problems also have documented elevated antibodies to
wheat, indicative of wheat sensitivities. The connection is undeniable. When
these people stop eating wheat, their symptoms invariably diminish." In his
talk, Dr. O’Bryan, who will be joined by nutritionist Lisa Stimmer, will tell
attendees how to recognize whether their symptoms are wheat-connected, and how
to omit wheat from their diets — even though so many foods have wheat as their
primary ingredient.
.
Dr. O’Bryan is a graduate of the University of Michigan and the National
College of Chiropractic. A Diplomate of the National Board of Chiropractic
Examiners, a Board-Certified Diplomate of the Clinical Nutrition Board of the
American Chiropractic Association, and a Certified Clinical Nutritionist with
the International and American Association of Clinical Nutritionists, Dr.
O’Bryan is a member of several professional associations, including the
Institute of Functional Medicine, the International and American Association of
Clinical Nutritionists, the American Chiropractic Association and the
International Academy of Preventive Medicine.
He is also a visiting Instructor at the National University of Life
Sciences, and Vice-President of the Illinois Chapter of the International and
American Association of Clinical Nutritionists. Dr. O’Bryan’s emphasis on diet
and nutrition has given many patients with frustrating medical problems a way to
reclaim their health. Named "Chiropractor of the Year" by the Chicago
Chiropractic Society, Dr. O’Bryan is a Past President of the organization and a
past Director of the Illinois Chiropractic Society.
Stirling Strauss
I don’t think l will ever meet a psoriasis or arthritis sufferer who won’t
prove to be a celiac (gluten intolerance).
Alisha
Message: 7
Date: Mon, 31 May 2004 18:35:47 -0500
From: "Alison"
Subject: Re: Re: Eczema, Psoriasis, Dematitis, Acne, Dry Skin
"and have been able to get off anti-depressants and anti-anxiety
medication"
Is this because of your diet? I am on both meds now and am curious.
Thanks.
Alison
message truncated ===
March 23rd, 2005 at 5:30 pm
I think you have just misread what l have just typed. I have not had any
problems and will not as long as l avoid gluten in my diet. I was merely trying
to point out the latest in research that there is very good reason to suspect
gluten as the cause of the leaky gut in the first place. Have you counselor done
any research lately, the latest in calcium protease, calcium
protease-acrylamide, acrylamide, calcium-citrics,
All the latest medical publications are supporting the Swiss researchers in that
the citrics do play a role in psoriasis This is supported by many research
centers world wide, also becoming accepted that acrylamide is the trigger for
psoriasis.
I have had Psoriasis to 50%, psoriatic arthritis, These days l do not have any
problems, (even have to depend on the cats to tell me it’s going to rain) so do
many others who avoid those foods.
The great thing is that the difference is noticed in a very short time .
Stirling Strauss
NOHA Speaker Jack Challem,1 "The Nutrition Reporter," has written and spoken
on The Inflammation Syndrome.2 He points out that a great many diseases,
including our most deadly heart disease, plus arthritis, diabetes, allergies,
asthma, and some cancers, all involve inflammation. Diet is the basic cause of
all these painful and often deadly conditions.
. . . to balance the essential fatty acids and reduce the omega-6 oils in our
diet, we need to stop using the processed foods . . .
Our ancient ancestors developed on the Paleolithic diet and genetically we
have really not changed since our healthy hunter-gatherer forebears lived on
abundant fish, game, vegetables, nuts, and fruit. The poorer health of our
agricultural ancestors has been thoroughly documented. Challem points out that
two more revolutions - the industrial revolution and finally now the
"convenience/fast-food revolution" - have exacerbated the deleterious effects of
an increasingly bad diet.
In discussing inflammation we need first to concentrate on the essential fatty
acids, specifically certain ones in the omega-3 and omega-6 families, which are
the basic dietary causes of, on the one hand, inflammation and, on the other,
controlling inflammation. In NOHA we have had great speakers and articles on the
omega-3 and omega-6 fatty acids.3 We know that both families have to be obtained
from our food. Both are essential and our bodies are completely unable to
convert a member of the omega-6 family into a member of the omega-3 family and
visa versa. Arachidonic acid (AA), a long-chain omega-6 fatty acid, produces
very fast acting eicosanoids (also called prostaglandins) that produce
inflammation. On the other hand, eicosapentanoic acid (EPA), a long-chain
omega-3 fatty acid, produces different eicosanoids that control and modulate
inflammation. When our ancient ancestors were developing, the ratio of omega-6
to omega-3 fatty acids was about one-to-one. Now, with our
convenience food diet, we are saddled with a ratio of twenty- or
thirty-to-one. In other words, we are eating foods that greatly exacerbate
inflammation. No wonder we are suffering from an epidemic of awful diseases that
involve inflammation!
. . . a great many diseases, including our most deadly heart disease, plus
arthritis, diabetes, allergies, asthma, and some cancers, all involve
inflammation.
To begin to balance the essential fatty acids and reduce the omega-6 oils in
our diet, we need to stop using the processed foods, which are loaded with
vegetable oils that are high in omega-6 fatty acids and many even contain "trans
fats" whenever the package lists "partially hydrogenated" in tiny print. The
latter are even more deleterious than any natural fat, including the saturated
fats.4 To increase the omega-3 fatty acids, especially EPA, we want to consume
cold-water, wild-caught fish, which will supply us with EPA and also DHA (the
"neural" fatty acid.5) in delicious form. The oil in plant seeds, including the
grains and legumes, contains predominantly omega-6 fatty acids; the green leaves
and stems contain omega-3 fatty acids.
Whenever we are injured or whenever we are fighting an infection - for our
protection - our immune systems produce inflammation. However, the inflammation
should be curtailed - it should last just long enough to help us. Unfortunately,
if our bodies are not producing enough of the molecules from omega-3 fatty acids
for modulating the inflammation, it may continue. The very process of
inflammation also produces many damaging free radicals, which will trigger more
immune reactions and inflammation, if they are not quenched by antioxidants.
Vitamins C and E are powerful antioxidants. They are MUCH TOO LOW in the
American diet.
Challem points out that:
Vegetables and many fruits are the best dietary source of antioxidants, which
help to dampen overactive immune responses. Contrary to popular opinion, most of
these antioxidants are not vitamins. The lion’s share are a large family of
vitamin-like nutrients known as polyphenolic flavonoids.
More than five thousand flavonoids (one subfamily among polyphenols) have been
identified in plants. Quercetin, one particular anti-inflammatory flavonoid, is
found in apples and onions. A small apple (about 3.5 oz) contains approximately
5.7 mg of vitamin C, but more than 500 mg of antioxidant polyphenols and
flavonoids, which together are equivalent to 1,500 mg of vitamin C.
Protein consumption in Paleolithic times from animals, including fish and sea
food, is calculated to have been considerably higher than our protein
consumption from all sources today. "There is no evidence of an entirely
vegetarian or even mostly vegetarian hunter-gatherer society."
Challem points out that vegetables in Paleolithic times "were more akin to
nutrient-packed kale than to iceberg lettuce; and uncultivated fruits looked
more like crabapples and rose hips than supersweet pears and bananas."
Protein consumption in Paleolithic times from animals, including fish and sea
food, is calculated to have been considerably higher than our protein
consumption from all sources today. "There is no evidence of an entirely
vegetarian or even mostly vegetarian hunter-gatherer society." Protein is the
essential food for building our bodies "– that is, our muscles, organs, glands,
and to a great extent, our bones and teeth. The components of protein are also
needed by the body to synthesize DNA [the carrier of our genetic information],
hormones, neurochemicals, and other biochemicals, including those involved in
pro- and anti-inflammatory reactions."
Our Paleolithic ancestors consumed a great variety of foods. However, evidence
shows that they did not bother much with grains, which are hard and need to be
ground up and cooked. Why bother, when so much else was available!
Now agribusiness — with its huge monoculture fields — presents us with one
crop, which is processed into many different packages with a variety of pictures
on the boxes. However — inside all of them — we just have, for example, only
one strain of corn dressed up with lots of cheap flavorings. On the other hand,
ancient farmers developed many varieties of corn from wild plants.
. . . when farmers started to grow grains, so that we would have enough to
eat, we were suddenly exposed to a much more monotonous diet.
When fish and game became depleted and when farmers started to grow grains, so
that we would have enough to eat, we were suddenly exposed to a much more
monotonous diet. Plant seeds contain lectins, some of which can contribute to
autoimmune diseases because their partially broken down molecules can escape our
gut and then confront our tissues and organs with a shape sufficiently similar
to some of our own molecules that our immune system starts to attack (molecular
mimicry6) our own tissues. Unfortunately, when this occurs, we get chronic
inflammation.
Challem discusses many diseases and conditions caused and/or exacerbated by
chronic inflammation - a few examples:
Rheumatoid arthritis is an autoimmune disease. In this case, the immune system
attacks the joint cartilage. "In the past people often obtained the building
blocks of cartilage by chewing meat down to the bone, eating gristle attached to
meat, or by making soups with bones. Boiling the bones in water releases
glucosamine and chondroitin, which are consumed as part of the soup. Research
has shown that these substances migrate after digestion to cartilage tissues in
people."
Dental inflammation, including gingivitis, periodontitis, and
temporomandibular joint (TMJ) syndrome all involve chronic inflammation and can
lead to other diseases. "At a recent International Academy of Dental Research
meeting evidence was presented that people with periodontal disease are 2.7
times more likely to suffer a heart attack than those with healthy gingiva." 7
Heart disease is complicated. However, inflammatory injury to the artery walls
certainly seems to be involved, along with the concomitant nutritional
deficiencies that fail to quench the inflammation.
Now agribusiness — with its huge monoculture fields — presents us with one
crop, which is processed into many different packages with a variety of pictures
on the boxes.
Food allergies and addictions, as well as inhalant allergies, need to be
checked because they can easily result in chronic inflammation. Asthma has been
greatly increasing. Challem has a striking metaphor: "Like a fish that does not
realize it is living in polluted waters, many people with asthma and many
allergists don’t understand that they are essentially swimming in a polluted
diet." He continues: "The modern diet, which is high in pro-inflammatory omega-6
and trans fatty acids and low in antioxidants sets the stage for asthmatic
reactions. In effect, asthma is one of many diseases of modern civilization and
modern eating habits."
Summing up, Challem states: "Inflammation is what causes the pain of
arthritis, the discomfort of allergies, the wheezing of asthma, and the
stiffness from overusing your muscles. Inflammation also underlies the most
devastating and catastrophic diseases: heart disease, Alzheimer’s disease, and
many forms of cancer."
He gives careful, detailed advice on helpful nutrients and sets out his
anti-inflammation diet plan and supplement plan. Changing one’s diet is, of
course, the most fundamental. He points out the devastating failures of people,
who just buy some fine supplements and go on eating their junk food. Encouraging
change, he tries to make his recipes simple. (Since I know the rotation diet,8
I’m familiar with much simpler ones! MF) He points out that one needs to plan
ahead.
An overriding recommendation is that we should look for foods that are, if
possible, fresh and also actual real whole foods. For example:
"A carrot looks like a carrot, which carrot juice (devoid of fiber) does not.
"An apple looks like an apple, which applesauce and apple juice do not.
"A baked potato looks like a potato, which French fries (boiled in
hydrogenated or oxidized oils) do not.
"In practice, avoid any food that does not resemble what it looked like as it
was growing or being raised. (The exceptions are foods that have just been cut
up or prepared in a food processor or blender.)"
The diet steps are excellent:
The Anti-Inflammation Syndrome Diet Steps
1. Eat a variety of fresh and whole foods.
2. Eat more fish, especially cold-water varieties.
3. Eat lean meats (not corn fed) from free-range chicken and turkey, grass-fed
cattle and buffalo, and game meat, such as duck and ostrich.
4. Eat a lot of vegetables, the more colorful the better.
5. Use spices and herbs to flavor foods; and limit your use of salt and
pepper.
6. Use olive oil as your primary cooking oil.
7. Avoid conventional cooking oils such as corn, safflower, sunflower, and
soybean oil, as well as vegetable shortening, margarine, and partially
hydrogenated oils.
8. Identify and avoid food allergens.
9. Avoid or strictly limit your intake of food products that contain sugars,
such as sucrose or high-fructose corn syrup.
10. Avoid or limit your intake of refined grains.
11. Limit your intake of dairy products.
12. Snack on nuts and seeds.
13. When thirsty, drink water.
14. Whenever possible, buy and eat organically raised foods.
15. To lose weight, reduce both carbohydrates and calories.
In the appendixes Challem gives helpful references for finding products and
for getting medical tests to assess inflammation.
Finally, Challem gives us his food pyramid, emphasizing non-starch or
low-starch vegetables (6 to 10 daily servings), fish (1to 3 daily servings),
lean meats or game meats (1 to 2 daily servings). Grains, sugars, and dairy are
way up in the peak, hopefully to be avoided or at least restricted.
___________________________
1You can purchase NOHA video and audio tapes of Jack Challem: "The
Inflammation Syndrome," #200, October 2003, and "Syndrome X: Diet Plan for
Insulin Resistance," #181, October, 2000.
2Challem, Jack, The Inflammation Syndrome: The Complete Nutritional Program to
Prevent and Reverse Heart Disease, Arthritis, Diabetes, Allergies, and Asthma,
John Wiley & Sons, Inc., 2003.
3NOHA video and audio tapes: "Fats, Oils, Cholesterol, and Disease: Separating
Fact From Fiction," by Mary Enig, PhD, #116, March 1992; "The Omega Plan," #169,
October 1998, and "The Mediterranean Diets," #190, May 2002, both by Artemis
Simopoulos, MD; plus many articles in NOHA NEWS.
4See Dr. Mary Enig’s tape listed above; a review of her lecture in NOHA NEWS,
"Fats, Oils, and Disease," Summer 1992; [link] <NNS92FatsOilsDisease.htm> and
"Margarine or Butter?" by Marjorie Fisher, Fall 1988 [link]
<NNF88MargarineOrButter.htm>.
5NOHA video and audio tape: "Essential Fatty Acids for the Brain and Heart,"
by Michael A. Crawford, PhD, #161, April 1997; NOHA NEWS: "Food: The Driving
Force of Evolution," Fall 1991 [link] <NNF91CrawfordFDFE.html>, and "Why Is DHA
Essential for Our Brains and Eyes?" Fall 2003 [link] <NNF03Crawford.htm>.
6 NOHA NEWS, "Dangerous Grains," Spring 2003 [link]
<NNSp03DangerousGrains.htm>.
7"Relationships Between Oral Health and Medical Conditions," by Seymour L.
Gottlieb, DDS, NOHA NEWS, Fall 1998 [link]
<NNF98OralHealthMedicalRelations.htm>.
8 NOHA NEWS, "The Fish and Game Diet," by Marjorie Fisher, Fall 1986 [link]
<NNF86FishGame.htm>.
Article from NOHA NEWS, Vol. XXIX, No. 1, Winter 2004, pages 1-3.
The spaces open up and allow large food antigens, for example, to be absorbed
into the body. Eczema, Psoriasis, Dematitis and many other auto-immune disorders
are an allergic reaction to these antigens.
Other symptoms of Leaky Gut are:
Gas, bloating, abdominal pain, indigestion, alternating constipation and
diarrhoea are symptoms, irritable bowel syndrome,Chemical sensitivity,
fibromyalgia , arthiritis, and escalating food allergies along with many
autoimmune diseases: autoimmune disease s tart. Rheumatoid arthritis, lupus,
multiple sclerosis, thyroiditis to name a few.
There is treatment for leaky gut.
It’s frightening the latest research, All the more reason to look closer
when people of note like Dr. O’Bryan publish some article you can be sure they
have done their homework.
Dr. O’Bryan points out that, over the years, both the average American’s
consumption of wheat and the occurrence of neurological, learning and behavioral
problems have been on the rise. "Only recently," he says, "has the evidence
shown that there is an undeniable link between the two."
Dr. O’Bryan tells how countless people with neurological and behavioral
conditions - including Alzheimer’s disease, Parkinson’s, Multiple Sclerosis,
migraine headaches, and childhood developmental conditions, such as autism and
ADHD — also have sensitivities to wheat.
He says: "Up to 90% of my patients who complain of these kinds of
neurological and behavioral problems also have documented elevated antibodies to
wheat, indicative of wheat sensitivities. The connection is undeniable. When
these people stop eating wheat, their symptoms invariably diminish." In his
talk, Dr. O’Bryan, who will be joined by nutritionist Lisa Stimmer, will tell
attendees how to recognize whether their symptoms are wheat-connected, and how
to omit wheat from their diets — even though so many foods have wheat as their
primary ingredient.
.
Dr. O’Bryan is a graduate of the University of Michigan and the National
College of Chiropractic. A Diplomate of the National Board of Chiropractic
Examiners, a Board-Certified Diplomate of the Clinical Nutrition Board of the
American Chiropractic Association, and a Certified Clinical Nutritionist with
the International and American Association of Clinical Nutritionists, Dr.
O’Bryan is a member of several professional associations, including the
Institute of Functional Medicine, the International and American Association of
Clinical Nutritionists, the American Chiropractic Association and the
International Academy of Preventive Medicine.
He is also a visiting Instructor at the National University of Life
Sciences, and Vice-President of the Illinois Chapter of the International and
American Association of Clinical Nutritionists. Dr. O’Bryan’s emphasis on diet
and nutrition has given many patients with frustrating medical problems a way to
reclaim their health. Named "Chiropractor of the Year" by the Chicago
Chiropractic Society, Dr. O’Bryan is a Past President of the organization and a
past Director of the Illinois Chiropractic Society.
Stirling Strauss
I don’t think l will ever meet a psoriasis or arthritis sufferer who won’t
prove to be a celiac (gluten intolerance).
Alisha
Message: 7
Date: Mon, 31 May 2004 18:35:47 -0500
From: "Alison"
Subject: Re: Re: Eczema, Psoriasis, Dematitis, Acne, Dry Skin
"and have been able to get off anti-depressants and anti-anxiety
medication"
Is this because of your diet? I am on both meds now and am curious.
Thanks.
Alison
message truncated ===
March 24th, 2005 at 12:06 am
Hello all,
I was recently turned on to an amazing book called
Nourishing Traditions. The information in it is based
on the work of a dentist in the 1930’s or so who
wanted to figure out why his patients had so many
cavities. So he traveled the world and studied native
populations and found that they all had certain foods
in common, and they were healthy people with great
bone structure and healthy teeth.
Here are some of the highlights:
They all ate some form of dairy — but not the kind
you buy at a grocery store — it has to be free range
so that the cows each greens, not soy, and they live
normal lives not the lives of the freaks-of-nature
that commercial dairies breed, horomone and antiobodic
free.
As well as cultured dairy products. All the dairy is
also raw or unpasturized.
Also they culture or sprout the grains and legumes
that they eat. When you soak and sprout something the
enzyme inhibitors are released and it’s at it’s most
enzyme rich state, also it’s partly predigested. I
believe that they also eat grains that aren’t
hybridized (ie: wheat). It recommends amaranth,
quinoa, and a few other ancient grains.
They also eat meat — but they do things like make a
broth by cooking the bones for up to 24 hours so that
all the nutrients are cooked out of the morrow. Of
course it’s healthy meat not freak-of-nature meat.
They eat eggs — once again from chickens that are
free range and eat what chickens are supposed to eat
naturally, which among other things make the eggs rich
in omega oils.
The book has a lot more good information. Personally I
haven’t eaten dairy or much meat to speak of in many
years, but I have decided to give it a try because
what I’m doing isn’t working. I’ve been following it
for about 2 weeks and at this moment my skin is
looking really good. I’m going to give it atleast a
month or so.
In Oregon where I live you can’t purchase raw dairy in
the store. Fortunately there is a local goat farmer
who makes deliveries in my area and I have my first
delivery tomorrow. I am going to try the raw goat
milk, creame fraise, and cream cheese like product. I
am also going to try and find a cow farmer who will do
the same.
Blessings,
Shannon