HealthBeat News

Category: Digestive Health

  • What’s Old Is New Again – Can You Say "Chia Pet?"

    What’s Old Is New Again – Can You Say "Chia Pet?"

    By Nurse Mark

    There’s a New Kid On The Fiber Block… and his name is Salba.

     

    Like you, our email has been bombarded with ads and claims and articles and come-on’s for what is being touted as being a miracle food.

    Well, I decided to do a little research – because we don’t carry this "New Miracle Food" and I wanted to be sure that we were not missing out on something that would benefit our patients and customers.

    You see, we had looked at Salba previously, and found that in our opinion it didn’t have any clear advantages over tried-and-true flax seed. Yet now, with ad after ad and with pseudo-scientific "come-on’s" breathlessly trumpeting the wonders of this new offering, I just had to be sure.

    I looked up Salba – it turns out that "Salba" is a made-up name; a trade name for Salvia hispanica which is also known more traditionally (and popularly) as Chia Seed. Yep, the same stuff that your Chia Pet grows from… You won’t find Salba listed in the USDA Nutritional Database, but you will find Chia seed. I then looked up Flax seed in the USDA Nutritional Database – I really wanted to be sure I was making a true comparison, with data from a respected source, so that I could be sure I was comparing apples and apples – not apples and oranges.

    Various of these ads glowingly proclaim that "Salba’s nutritional content leaves flaxseed in the dust. Gram for gram, it’s got more Omega 3, more fiber and way more calcium and magnesium." That really got my attention.

    Is that fact I wondered? Well, let’s look at the advertising hype, and at the facts, according to the USDA:

    More Omega 3? Nope – according to the USDA figures, Flax beats Salba for Omega 3’s by a pretty good margin.

    More Fiber? Yes, Salba does have a little more fiber per 100 grams – but at what cost? Salba’s 37.7 grams of fiber comes at the price of 43.85 grams of carbohydrates – while flax, with 27.3 grams of fiber will cost you only 28.88 grams of carbs – much closer to the ideal 1:1 ratio of fiber to carbs. This might not make a difference if your weight is ideal, but it sure could make a big difference if you are on a low-carb diet…

    Calcium? Yes, Salba has more. ‘Way more. But should you rely on this for your daily calcium intake? Not hardly! We recommend at least 1000 mg of calcium daily, more for post-menopausal women. Our Maxi Multi contains 1000 mg of calcium and everybody should be taking Maxi Multi (or an equivalent multiple vitamin) every day.

    Magnesium? Well, the USDA for some reason has not listed magnesium for chia (Salba) but looking at a Salba industry website (you knew that there would be a Salba growing industry didn’t you… complete with growers "organizations" and lobby groups and advertising campaigns…) it looks like, according to their figures Salba has 383 mg of magnesium per 100 grams. The USDA does list this important mineral for flax seed – at 392 mg per 100 grams. Hmmm… sounds like somebody’s math is off just a little bit… but again, neither food should be relied upon for one’s daily intake of this mineral.

    Better taste? That’s an opinion call, but we haven’t heard any complaints about the mild, buttery taste of flax.

    Salba keeps for up to 5 years. So does Flax seed. But why would you keep something around that long without using it?

    So what else is there to compare? Well, most of these ads tout the protein content of Salba – proclaiming "more protein than soy!" Well, so does flax. In fact, flax has over 3 grams more protein per 100 grams that Salba!

    As for other nutrients, Salba claims to provide a whole bunch of goodness in the form of antioxidants and other valuable micronutrients – but then so does flax. Flax even provides a surprising 651 mcg of eye-healthy Lutein + zeaxanthin per 100 grams – something that Salba does not claim.

    So what does Salba do that flax doesn’t? It costs more!

    One popular and respected internet source is selling Salba seed in 444gm (just less than 1 lb) bottles for $29.95. Yikes!

    Flax seed can be found on our website at $6.49 per pound.

    Let’s see: Salba = $29.95 per pound, flax = 6.49 per pound.

    So, is Salba bad or worthless? Of course not! It is a fine and valuable food, both nutrient and fiber rich. But then so is flax.

    Is it worth over four-and-a-half times the cost of flax? Not in our opinion!

    We are also "Endorsing Birdseed" – in the form of flax seed. We’ll leave the chia seed in the Chia Pets where it belongs.

    The chia seeds do have one benefit though – when they sprout on your Chia Pet they can be picked and eaten – they make a tasty addition to a fresh salad…

     

    Nutrient Salba per 100 gm Flax per 100 gm
    Energy 490 Kcal 534 Kcal
    Carbohydrate 43.85 gm 28.88 gm
    Protein 15.62 gm 18.29 gm
    Fiber 37.7 gm 27.3 gm
    Omega 3 (18:3) 17.550 gm 22.813 gm
    Omega 6 (18:2) 5.785 gm 5.903 gm
    Omega 9 (18:1) 2.007 gm 7.359 gm
    Calcium 631 mg 255 mg
    Phosphorus 948 mg 642 mg
    Potassium 160 mg 813 mg
    Zinc 3.49 mg 4.34 mg

    All figures in this table are taken from the USDA National Nutrient Database http://www.nal.usda.gov/fnic/foodcomp/search/index.html

  • Gallbladder "Attacks" and Gallstones

    How to End the Pain and Save Your Gallbladder

    Nearly half a million gallbladder surgeries — removal, or cholecystectomy to be precise — are performed each year in the US. Many of the people who give up their gallbladders to such surgery appear to be fine, and the pain of their gallbladder attacks are over. Oddly enough, for many others, gallbladder "attacks" continue even in the absence of a gallbladder – in fact, one authoritative source indicates that Post Cholecystectomy Syndrome (PCS) affects at least 10 to 15% of people who have had their gallbladders removed!

    Are the people who have given up their gallbladders really "fine"? And why do others continue to have pain in spite of removal of their gallbladder? What is the real cause of Gallbladder pain? And most importantly, what can be done about it?

    You may be surprised at the answers to these questions – Dr. Myatt has written an informative and fully-referenced article that could just save you from needless surgery and from the pain and suffering of gallbladder disease. Check it out here at The Wellness Club website!

  • What’s Burning You?

    What’s Burning You?

    The REAL Cause of Heartburn, Indigestion and GERD (and How To Correct It)

    By Dr. Dana Myatt

    Older people have considerably more digestive problems than younger folks, and this has typically but incorrectly been blamed on over-production of stomach acid. Not only have medical studies debunked excess stomach acid as the cause of indigestion, but common sense debunks the myth as well.

    Why does this matter? Because the chronic use of antacids and acid-blocking drugs for indigestion has some dangerous and even deadly side-effects

    The "Acid Over-Production" Myth Debunked

    Do you really think that some bodily function starts working better with age? Hahahaha!

    With age, nothing works as well as it did in earlier years. I hope I’m not popping anyone’s bubble here.

    Come on – we don’t move as fast at age 57 as we did at 27. Vision and hearing are typically less acute in our 70s than they were in our 30s. Skin is less elastic at 69 than at 29. Production of hormones and body fluids decreases with age. Why would we think that our stomachs do the opposite of all other organs and become more active with age instead of less active? Only a drug salesman or a pill-pushing doctor would try to convince us of such foolishness.

    The stomach’s primary job is to digest protein and emulsify fats, and it does this by making an extremely powerful acid called hydrochloric acid (HCL) and a protein-digesting enzyme called pepsin. The hydrochloric acid made by a healthy stomach is one million times stronger than the mild acidity of urine or saliva. A leather-like strip of jerky can be quickly turned into "beef soup" by the action of hydrochloric acid and pepsin in the stomach. That’s how normal digestion is supposed to work.

    But just like the rest of an aging body, the stomach’s hydrochloric acid and pepsin production decreases over time. As a result, we do not digest food as well. The term "indigestion" implies lack of digestion, not over-digestion. This is why we can’t eat a whole pepperoni pizza washed down with a bottle of soda like we did when we were teenagers. Our aging stomachs don’t have the same digestive vigor – strong hydrochloric acid and pepsin – to digest food like youthful stomachs do.

    Medical Science Verifies Low Acid Production

    OK, that’s the common sense of it. Now here’s the science. Many older studies conducted on several thousand people in the 1930’s and 1940’s showed that half of all people by age 60 were functioning at only 50% gastric acid output. Numerous contemporary studies verify that that stomach acid production often declines with age.
    The Bottom Line: when someone over age 40 has chronic or chronic / intermittent indigestion, that indigestion is almost certainly due to a weaker stomach with less acid and pepsin output, not a stronger stomach making more digestive juices.

    "But My Symptoms Feel Like Too Much Acid…"

    Strong stomach acid and pepsin quickly "emulsify" fats and proteins, making them ready for the next step of digestion, passage into the small intestine. When these digestive factors are weak, food remains in the stomach for longer and it begins to ferment. Gas pressure from the fermentation can cause bloating and discomfort and can can also cause the esophageal sphincter to open, allowing stomach contents to "backwash" into the esophagus.

    Even though weak stomach acid is the central cause of this, even this weak stomach acid, which has no place in the esophagus, will "burn." This burning sensation confuses many people, including doctors, who then "ASSuME" that excess acid is to blame. Too little acid, resulting in slowed digestion, and gas which creates back-pressure into the esophagus is the real cause of almost all "heartburn" and GERD.

    Why People Take Acid-Blockers

    Why in the world would anyone take antacids or acid blockers to correct a deficiency of stomach acid? In two words: symptom relief.

    But if heartburn or gastro esophageal reflux disease (GERD) are caused by too little stomach acid, why does blocking more of the acid relieve the discomfort? And why isn’t that a good thing to do?

    Remember, even weak stomach acid does not belong in the esophagus. When ALL acid production is blocked, the “backwash” of stomach contents into the esophagus will not burn. However, repeatedly using this “band-aid” method has some serious long-term consequences.

    The Dangers of Antacids and Acid-Blocking Drugs

    Our bodies need 60 or so essential nutrients. “Essential” means that the body MUST have this nutrient or death will eventually ensue, and the nutrient must be obtained from diet because the body cannot manufacture it. Many of these essential nutrients require stomach acid for their assimilation. When stomach acid production declines, nutrient deficiencies begin.

    Calcium, for example, requires vigorous stomach acid in order to be assimilated. Interestingly, the rate of hip replacement surgery is much higher in people who routinely use antacids and acid-blocking drugs. We know that people who have “acid stomach” were already having trouble assimilating calcium from food and nutritional supplements due to lack of normal stomach acid production. When these symptoms are “band-aided” with drugs which decrease stomach acid even more, calcium assimilation can come to a near-halt. The result? Weak bones, hip fractures and joint complaints resulting in major surgery.

    Jonathan Wright, M.D., well-known and respected holistic physician, states that “Although research in this area is entirely inadequate, its been my clinical observation that calcium, magnesium, iron, zinc, copper, chromium, selenium, manganese, vanadium, molybdenum, cobalt, and many other micro-trace elements are not nearly as well-absorbed in those with poor stomach acid as they are in those whose acid levels are normal. When we test plasma amino acid levels for those with poor stomach function, we frequently find lower than usual levels of one or more of the eight essential amino acids: isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. Often there are functional insufficiencies of folic acid and/or vitamin B12.”

    Remember, these are essential nutrients. Deficiencies of any single one of them can cause serious health problems over time. Weak bones, diminish immune function, failing memory, loss of eyesight and many other “diseases of aging” are often the result of decreased stomach function.

    Ulcers can even be caused by too little acid. Surprised? We know today that most ulcers are caused by a bacterium called h. pylori. This little beastie is killed by strong stomach acid. But when stomach acid is weak, watch out! Weak stomach acid is how h. pylori gets a foot-hold. (People with active ulcers should not supplement hydrochloric acid until the ulcer has healed).

    Diseases Associated with Low Gastric Function

    Low stomach acid is associated with the following conditions:

    • Acne rosacea
    • Addison’s disease
    • Allergic reactions
    • Candidiasis (chronic)
    • Cardiac arrhythmias
    • Celiac disease
    • Childhood asthma
    • Chronic autoimmune hepatitis
    • Chronic cough
    • Dermatitis herpeteformis
    • Diabetes (type I)
    • Eczema
    • Gallbladder disease
    • GERD
    • Graves disease (hyperthyroid)
    • Iron deficiency anemia
    • Laryngitis (chronic)
    • Lupus erythromatosis
    • Macular degeneration
    • Multiple sclerosis
    • Muscle Cramps
    • Myasthenia gravis
    • Mycobacterium avium complex (MAC)
    • Osteoporosis
    • Pernicious anemia
    • Polymyalgia rheumatica
    • Reynaud’s syndrome
    • Rheumatoid arthritis
    • Scleroderma
    • Sjogren’s syndrome
    • Stomach cancer
    • Ulcerative colitis
    • Vitiligo

    It also appears that many cases of depression, which appear related to too little neurotransmitters (which in turn are made from amino acids) may in fact be inability to absorb the necessary precursors due to – you guessed it – low stomach acid. I suspect there are a large number of other diseases that begin with a failing digestive system and that have not yet been recognized as such.

    Even so, many people who have low stomach acid do not have symptoms of heartburn, “acid indigestion” or GERD.

    The Gastric Acid Function Test

    Here’s a simple question. Before your doctor diagnosed GERD from “too much stomach acid,” did he/she perform a stomach acid function test?

    X-rays and gastroscopy do not evaluate stomach acid production. The medical test for stomach acid, called the Heidelberg test, requires swallowing a small capsule and then having it pulled back up on a “string.” You’d remember if you had this done. Interestingly, this test is ALMOST NEVER PERFORMED before excess stomach acid is diagnosed, hence the incorrect diagnosis!

    Why The Blind Spot In Medicine?

    From the 1800’s up until the 1950’s, hydrochloric acid (HCl) supplements (both with and without pepsin) were widely prescribed and used. Physicians simply considered replacement of digestive acid to be like replacement of thyroid hormone for a failing thyroid or hormone replacement for aging ovaries.

    In the 1950’s, some badly designed and misinterpreted “research” was used to convince physicians that HCl and pepsin replacement therapy is unnecessary. Besides, the “replacement” therapy – HCL and pepsin – are natural substances that are difficult to patent. Instead, drug companies focused on patentable drugs to treat “hyperchlorhydria” (excess stomach acid), and the highly profitable prescription and OTC acid blocking drug industry was born.

    Once again I ask: if a doctor diagnosed you with excess stomach acid, did he or she actually perform the Heidelberg test? If you diagnosed yourself, did you perform a gastric acid self-test? No? I rest my case.

    The Gastric Acid Function Self-Test

    Fortunately, the Heidelberg test is not required to arrive at a correct diagnosis of too little stomach acid. You can perform a gastric acid self-test at home using some betain HCL capsules taken with meals. If digestion improves – bingo! You’re hydrochloric acid deficient.

    This issue of low stomach acid is central to so many diseases that I recommend a gastric acid self-test to EVERYONE over age 50 and anyone under age 50 who has any medical complaint related to nutrient deficiency.

    I’ve put together an inexpensive yet highly effective “Gastric Acid Function Self Test Kit” that includes full instructions for testing your own stomach acid (it’s easy with the instructions) plus “test sizes” of the supplements – including hydrochloric acid and pepsin – needed for the test.

    Testing your own digestive function is simple and easy, and it could save you much grief, sickness, and yes, heartburn.

    References
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    2.) Gastrointestinal Tract Disorders in the Elderly, pp. 62-69. Edinburgh: Churchill Livingstone: 1984.
    3.) Age related changes in gut physiology and nutritional status. Gut. 1996 Mar; 38(3):306-9.
    4.) A retrospective study of the usefulness of acid secretory testing.  Aliment Pharmacol Ther. 2000 Jan;14(1):103-11.
    5.) Age related changes in gut physiology and nutritional status. Gut. 1996 Mar;38(3):306-9.
    6.) Hypochlorhydria: a factor in nutrition. Annu Rev Nutr.  1989;9:271-85.
    7.) Gastric hypochlorhydria and achlorhydria in older adults. JAMA. 1997  Nov 26;278(20):1659-60.
    8.) The aging gut. Nutritional issues. Int J Nurs Pract. 2006  Apr;12(2):110-8. Summary: Aging is associated with decreased gastric  output.
    9.) The aging gut. Nutritional issues. Gastroenterol Clin North Am. 1998  Jun;27(2):309-24.
    10.) Changes in gastrointestinal function attributed to aging. Am J Clin  Nutr. 1992 Jun;55(6 Suppl):1203S-1207S.
    11.) Digestive function and aging. Hum Nutr Clin Nutr. 1983  Mar;37(2):75-89.
    12.) Symptomatic gastro-oesophageal reflux in a patient with achlorhydria. Gut. 2006 Jul;55(7):1054-5.
    13.) Effects of aging process on digestive functions. Compr Ther. 1991  Aug;17(8):46-52.
    14.) Fundic atrophic gastritis in an elderly population. Effect on hemoglobin and several serum nutritional indicators. J Am Geriatr Soc. 1986 Nov;34(11):800-6.
    15.) Vitamin B12 (cobalamin) deficiency in elderly patients. CMAJ. 2004  Aug 3;171(3):251-9.
    16.) Anemia caused by vitamin B 12 deficiency in subjects aged over 75  years: new hypotheses. A study of 20 cases. Rev Med Interne. 2000  Nov;21(11):946-54.
    17.) Cobalamin, the stomach, and aging. Am J Clin Nutr. 1997  Oct;66(4):750-9.
    18.) Age-related changes in cobalamin (vitamin B12) handling. Implications for therapy. Drugs Aging. 1998 Apr;12(4):277-92.
    19.) Intestinal malabsorption in the elderly. Digestive Diseases.  2007;25(2):144-50.
    20.) Gastric acid secretion in chronic iron-deficiency anaemia. Lancet.  1966 Jul 23;2(7456):190-2.
    21.) Involvement of the corporal mucosa and related changes in gastric acid secretion characterize patients with iron deficiency anaemia associated with Helicobacter pylori infection. Aliment Pharmacol Ther. 2001 Nov;15(11):1753-61.
    22.) The aging process as a modifier of metabolism. Am J Clin Nutr. 2000  Aug;72(2 Suppl):529S-32S.
    23.) Low gastric hydrochloric acid secretion and mineral bioavailability. Adv Exp Med Biol. 1989;249:173-84.
    24.) Effects of pH on mineral-phytate, protein-mineral-phytate, and  mineral-fiber interactions. Possible consequences of atrophic  gastritis on mineral bioavailability from high-fiber foods. J Am Coll  Nutr. 1988 Dec;7(6):499-508.
    25.) Long-term proton pump inhibitor therapy and risk of hip fracture.  JAMA. 2006 Dec 27;296(24):2947-53.
    26.) Antral atrophy, Helicobacter pylori colonization, and gastric pH. Am  J Clin Pathol. 1996 Jan;105(1):96-101.
    27.) High acid secretion may protect the gastric mucosa from injury caused by ammonia produced by Helicobacter pylori in duodenal ulcer patients. J Gastroenterol Hepatol. 1996 Jul;11(7):674-80.
    28.) Rosacea keratitis and conditions with vascularization of the cornea treated with riboflavin. Arch Ophthamol 1940;23:899–907.
    29.) Incidence of anti-Helicobacter pylori and anti-CagA antibodies in rosacea patients. Int J Dermatol. 2003 Aug;42(8):601-4.30.) Gastrointestinal findings in atopic children. Eur J Pediatr 1980;134:249–54.
    31.) Suppression of gastric H2-receptor mediated function in patients with bronchial asthma and ragweed allergy.
    Chest 1986;89:491–6.
    32.) Allison JR. The relation of hydrochloric acid and vitamin B complex deficiency in certain sk
    in diseases. South Med J 1945;38:235–41.
    33.) Effect of hydrochloric acid on iron absorption. N Engl J Med 1968;279:672–4.
    34.) The importance of gastric hydrochloric acid in the absorption of nonheme food iron. J Lab Clin Med 1978;92:108–16.
    35.) Bray GW. The hypochlorhydria of asthma in childhood. Q J Med 1931;24:181–97.
    36.) Candida overgrowth in gastric juice of peptic ulcer subjects on short- and long-term treatment with H2-receptor antagonists. Digestion.1983;28:158–63.
    37.) Antibacterial activity of the pancreatic fluid. Gastroenterology 1985;88:927–32 [review].
    38.) Non-immunological defense mechanisms of the gut. Gut 1990;33:1331–7 [review].
    39.) Characterization of gastric mucosal lesions in patients with celiac disease: a prospective controlled study.Am J Gastroenterol. 1999 May;94(5):1313-9.
    40.) Chronic cough due to gastroesophageal reflux disease: failure to resolve despite total/near-total elimination of esophageal acid. Chest. 2002 Apr;121(4):1132-40.
    41.) Gastric lesion in dermatitis herpetiformis.Gut.1976 Mar;17(3):185-8.
    42.) Auto-immune atrophic gastritis in patient with dermatitis herpetiformis. Acta Derm Venereol. 1976;56(2):111-3.
    43.) Predictive value of gastric parietal cell autoantibodies as a marker for gastric and hematologic abnormalities associated with insulin-dependent diabetes. Diabetes. 1982 Dec;31(12):1051-5.
    44.) Parietal cell antibodies and gastric secretion in children with diabetes mellitus. Acta Paediatr Scand. 1980 Jul;69(4):485-9.
    45.) Oesophageal acid exposure and altered neurocardiac function in patients with GERD and idiopathic cardiac dysrhythmias. Aliment  Pharmacol Ther. 2006 Jul 15;24(2):361-70.
    46.) Capper WM, Butler TJ, Kilby JO, Gibson MJ. Gallstones, gastric secretion and flatulent dyspepsia. Lancet 1967;i:413–5.
    47.) Gastric juice nitrite and vitamin C in patients with gastric cancer and atrophic gastritis: is low acidity solely responsible for cancer  risk? Eur J Gastroenterol Hepatol. 2003 Sep;15(9):987-93.
    48.) Correlation of ratio of serum pepsinogen I and II with prevalence of gastric cancer and adenoma in Japanese subjects. Am J Gastroenterol. 1998 Jul;93(7):1090-6.
    49.) Atrophic body gastritis in patients with autoimmune thyroid disease: an underdiagnosed association. Arch Intern Med. 1999 Aug 9-23;159(15):1726-30.
    50.) Early manifestations of gastric autoimmunity in patients with juvenile autoimmune thyroid diseases.J Clin Endocrinol Metab. 2004 Oct;89(10):4944-8.
    51.) Review article: the role of pH monitoring in extraoesophageal  gastro-oesophageal reflux disease. Aliment Pharmacol Ther. 2006  Mar; 23 Suppl 1:40-9. Summary: association with laryngitis, non-cardiac chest pain, etc.
    52.) Age-Related Eye Disease Study Group. Risk factors associated with age-related macular degeneration. Opthamology.
    53.) Altered gastric acidity in patients with multiple sclerosis. Cesk  Gastroenterol Vyz. 1968 Dec;22(8):526-30.
    54.) Gastroesophageal reflux disease, acid suppression, and Mycobacterium avium complex pulmonary disease. Chest. 2007 Apr;131(4):1166-72.
    55.) Malabsorption of vitamin B12 in dermatitis herpetiformis and its association with pernicious anaemia. Acta Med Scand. 1986;220(3):261-8
    56.) Small intestinal bacterial overgrowth in patients with rheumatoid arthritis. Ann Rheum Dis. 1993 Jul;52(7):503-10.
    57.) Hartung EF, Steinbroker O. Gastric acidity in chronic arthritis. Ann Intern Med 1935;9:252.
    58.) Hypochlorhydria and hypergastrinaemia in rheumatoid arthritis. Ann Rheum Dis. 1979 Feb;38(1):14-7
    59.) Francis HW. Achlorhydria as an etiological factor in vitiligo, with report of four cases. Nebraska State Med J 1931;16(1):25–6.

  • They’re Tasty, They’re Healthy, They’re Myatt Muffins!

    Myatt Muffins™

    You’ll thank me later!

    This is an AMAZING muffin recipe, high in fiber, Essential Fatty Acids, phytonutrients and TASTE! And the most amazing part of all is that they take 90 seconds in the microwave to “bake.”

    “Try ’em you’ll like ’em”! (And your skin, bowels, eyesight and a whole lot else will thank you for the super nutrition). Did I mention that these are delicious and don’t taste like a “healthy muffin” at all?!

    Myatt Muffin™ mix can be used as-is or easily augmented to make delicious variations:

    • BLUEBERRY MUFFINS
    • CHOCOLATE BROWNIES
    • CHOCOLATE CAKE
    • Even a “FULL MEAL DEAL” with added protein for a complete meal per serving!
    • And More!

    Dry ingredients (mix together in one bowl)

    • 2 TBS. freshly ground flax seed

    • 2 TBS. psyllium husk powder from Organic India Psyllium (it MUST be Organic India brand to work properly – we have not found any substitute that works as well. Most psyllium is ground far too fine and has a slightly harsh, bitter taste!)

    • 1 heaping TBS. E-Z Fiber

    • 1 scoop Red Alert

    • 1 tsp. cinnamon

    • 1 tsp baking powder (I use the “no aluminum” kind from the health food store)

    Wet ingredients: (mix together in the bowl or cup that you’ll use to bake your muffin)

    • 1 egg

    • 3 TBS. water

    • 1/8 cup fresh or frozen blueberries (optional)

    Directions are ridiculously easy and convenient:

    Stir dry ingredients with a fork until blended.

    Stir wet ingredients with a fork until blended.  Add blueberries to water/egg mix if using and stir again.

    Add dry ingredients to wet and stir about 20 seconds until combined – do not over-stir. This will get “fluffy” because of the baking powder. Allow to rise undisturbed for one minute.

    Cook on high in the microwave oven for 90 seconds. Remove from microwave (Careful – HOT!), allow to cool for a few moments and then tap out onto a breadboard and allow to cool undisturbed for two minutes before eating – this allows your muffin to reach it’s peak of fresh-baked goodness. Share with a friend or spouse (makes two servings) or save the other half for later in the day.

    Nurse Mark baking hint: I like to use a Pyrex #508 measuring cup to mix and bake my muffins in – it is only graduated to measure 1 cup, but actually holds about 2 cups – a perfect size for cooking muffins.

    Each muffin contains:

    Servings Per Recipe: 2 (blueberry variety)
    Calories per serving: 155
    Total Carbs per serving: 17.5 g
    Dietary Fiber per serving: 12.5 g
    Effective carbs per serving: 5
    Protein per serving: 3 g (or 14 grams if MRM brand whey is used)

    Variations:

    PLAIN MUFFINS: Simply omit the blueberries – or you can substitute crushed walnuts or another low-carb nut, berry or fruit – Be creative!

    CHOCOLATE BROWNIE: Omit the blueberries and add 1 TBS. organic, unsweetened cocoa powder. Let muffin rise in the bowl or cup, then stir again to “knock it down” for a denser, more brownie-like consistency when cooked.

    “FULL MEAL DEAL” (With Whey powder): add 1 scoop whey protein to any variation and have a complete meal per serving! OR mix one scoop of MRM vanilla whey with a small amount of water and enjoy as a low-carb, high protein “frosting” on your muffin.

    AS A DESSERT: Make any of these in a flat-bottomed bowl, allow it to cool without removing it from the bowl, sprinkle on a few crushed walnuts or berries, top with a little heavy cream or whipped cream (read the label to be sure it is low carb!), and enjoy a sinfully good low-carb, high-fiber dessert dish!

    This isn’t “just” a muffin, it’s a complete meal of highly nutritious food disguised as a muffin. Enjoy!

  • Some Questions We Just Can’t Answer!

    Here’s a good one! See if you can guess our what our answer will be after reading this question that was sent anonymously to us – no name, no "Hi, How are you", no "Thanks for your time":

    Anonymous wrote:

    It has been a month and three weeks now since I have started taking Lucidal.  I started twice a day and then three a day . After two weeks I sufferred an acid reflux, so I took Prilosec for 14 days as instructed in the box and during the 14 days I was in Prilosec I was taking Lucidal once a day, a week after that I sufferred another acid reflux.  Should I continue   taking Lucidal ?

    Okee-Dokee… Let’s see now…

    First, this is not a product that we sell here at the Wellness Club. In fact, given the amounts shown in the supplement facts box that I found after some searching on the Lucidal sales website, we would not even consider offering such an incomplete, low potency vitamin mixture for sale.

    Here is a challenge: find the Supplements Facts Box on the Lucidal Sales website, and compare it with that of Dr. Myatt’s Maxi Multi. As a multiple vitamin, Lucidal is a lightweight – an expensive lightweight, but a lightweight all the same.

    Second, without knowing an awfully lot more about this person, how can we possibly say that the "acid reflux" has anything to do with Lucidal? Is this person old? Young? Healthy? Ill? Using other drugs?

    Third, who are we to say whether or not this person should continue to take this product? We know nothing about this person, we did not sell this person the product, and we are not the formulators of this product. While we have a general idea of the ingredients in the "proprietary" formulas listed on the Supplements Facts Box, we do not know amounts – that is the beauty of "proprietary" formulas – exact amounts need not be listed.

    Perhaps this person should pose these questions to the "certified neurosurgeon and expert in brain biochemistry" that formulated this product – Dr. Larry McCleary.

    Folks, this is a classic example of the sort of questions that we see all too often, and that we simply cannot answer.

    As for Lucidal, I would not want to say that this product is a waste of money for if the testimonials on the Lucidal sales website are to be believed at least some people are finding it helpful. But looking at the Supplement Facts Box reveals vitamin and mineral dosages that we here would refer to as "Pixie Dust". Lots of "stuff" to make the product sound impressive but not enough of any one thing to do much good. A lot of people like products with "lots of stuff" in them – it feels like they are getting a better "deal".

    It is certainly better than no vitamin at all…

    But, at the price that is being asked for this product (someone has to pay for those "free" bonuses and the expensive "as seen on TV" infomercials!) we still believe that as a multiple vitamin Lucidal is a very expensive lightweight.

     

    For a truly effective multiple vitamin, try Dr. Myatt’s Maxi Multi.

    For some straight, honest information about neurological disease, see our webpage: Neurological Disease.

    For help with "acid reflux" see Dr. Myatt’s article What’s Burning You and see our webpage on Indigestion.