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Category: Nutrition and Health

  • 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
    1.) Gastric observations in achlorhydria. J Dig Dis. 1941, 8: 401-407.
    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.

  • Are GMO Foods Safe To Eat?

    Are GMO Foods Safe To Eat?

    By Dr. Dana Myatt

    Many people don’t even know what a "GMO food" is, much less whether or not such food is safe to eat. GMO stand for "Genetically Modified Organism," and the truth is that you are almost certainly already eating GMO foods without knowing it because there are no label requirements for manufacturers and growers to list GMO’s in food. Since these foods are already in our daily food supply, shouldn’t we understand something about the "pros" and "cons" of their use?

    Let’s take a look at what "GMO" is all about.

    Genetically Modified Organisms are plants or animals that have been "genetically engineered" to contain genes from an entirely different plant or animal. The resulting organism is called transgenic or GMO (genetically modified organism).

    Genetic engineering is different than traditional cross breeding, where genes can only be exchanged between two closely-related species. In genetic engineering, genes from completely different species are inserted into each other. For example, scientists in Taiwan have inserted jellyfish genes into pigs in order to make them glow in the dark.(1) My pondering: why do we need "glow in the dark" pigs?

    The Extent of GMO Foods in the U.S. Food Supply

    It is legal for farmers in the U.S. and a very few other countries such as Argentina to produce and sell GMO foods for human and animal consumption without making mention of this on the label. In other places including Europe and Japan, GMO foods are banned until adequate testing confirms that they are safe for human consumption and for the environment. Currently, approximately 70% of all processed foods in American supermarkets contain GMO ingredients.(2) Genetically engineered foods that have been approved for consumption and are already in current use include alfalfa, cherry tomatoes, chicory, corn, cotton, flax, papaya, potato, rapeseed (canola), rice, soybeans, squash, sugar beets, and tomatoes.(3)

    Why Manufacturers Favor GMO Foods

    On the "pro" side of the GMO question, manufacturers argue that genetically modified crops can be bred to resist disease or damage from chemicals, thus making harvests more stable. Most genetically engineered crops grown today are bred to be resistant to herbicides and /or pesticides so they can withstand the rigors of weed killer without being killed. Proponents claim that genetically engineered crops use fewer pesticides, but in reality GE plants often require more chemicals than non-GE crops.(4) The reason this occurs is because weeds grow resistant to pesticides, requiring higher levels of weed killer to subdue them. Because the GMO food-crops are resistant to higher doses of herbicides, the higher doses can safely be used without killing the food plants. Naturally, this exposes the food crops to higher levels of chemicals, but because the GMO crops are resistant, they are not killed. Instead, they wind up in the grocery store, often containing significantly higher levels of the chemical toxins they have been bred to withstand.(5)

    This resistance of GMO plants to chemical toxins works so well that some GMO crops are actually classified as pesticides. For example, the New Leaf Potato was genetically engineered to produce Bt (Bacillus thuringiensis) toxin in order to kill any pests that attempted to eat it. This potato was designated as a pesticide and as such was regulated by the Environmental Protection Agency (EPA), not the Food & Drug Administration (FDA) which regulates food. Safety testing for these potatoes was not as strict as with food because EPA regulations had never anticipated that people would intentionally consume pesticides as food. These GMO "not intended as food" potatoes did in fact make it into grocery stores (they have since been taken off grocery store shelves), but this case underscores how GMO foods whose safety is unknown can make it into our "protected" food supply. (6)

    Most of the GMO produce is approved for human consumption, even without your knowledge of what it is or that you are eating it.

    Potential Dangers of GMO Foods

    One of the biggest concerns over GMO foods is simply that their safety has not been tested. The science of genetic engineering is relatively new, and we simply do not know what effects can result from putting DNA of one species into another species. The practice might prove to be safe. On the other hand, we may be creating incredibly dangerous "Franken Foods" and "Franken animals," the long-range effects of which are entirely unknown and little-studied at this point. Opponents to genetic engineering state that GE foods must be proven safe before they are sold to the public and I must agree.

    Potential problems that could arise with genetic engineering include:

    • Allergic reactions. There are two main concerns regarding allergic reactions.
      The first is with known allergens. For example, if genes from peanuts were inserted into another commonly consumed food such as tomatoes, and considering that these GMO modifications are not required to be labeled, a person with a known peanut allergy could no longer deliberately avoid peanut-containing foods. Some people have such severe reactions to particular foods that the allergy can be life-threatening.
      The second concern is the possibility of creating new allergies. The new combinations of genes and traits have the potential to create allergic reactions that have never existed before.
    • Antibiotic resistance. Most GMO food contains antibiotic resistant "marker genes" that help producers track the transfer of genetic material to the host plant or animal. We already know that many GMO foods can be bred to be resistant to toxic chemicals, bacteria and viruses. Will genetically engineered foods which are bacteria-resistant increase human resistance to antibiotics when consumed? We don’t know, but having seen the rise of "Super Bugs" (bacteria which are resistant to all known antibiotics because of the overuse and inappropriate use of antibiotics) gives us serious cause for concern.
    • Nutritional degradation. Genetic engineering can change the nutritional value of food, and this has not been studied as to whether such changes may improve nutrition or seriously degrade the nutritional composition of foods.(7)
    • Environmental damage. Insects, birds and wind can carry genetically altered pollen to far away locations, pollinating plants and randomly creating new species that would carry on the genetic modifications. Until more is known, we could be creating a "Pandora’s box" of genetic mutations. (I’m feeling the plot of a seriously scary movie in here somewhere).
    • Super-weeds. GE crops can cross-pollinate with weeds, potentially creating super weeds that could become difficult if not impossible to control.
    • Irreversible Gene mutations. Scientists don’t yet know if the forced insertion of one gene into another gene could destabilize the entire organism, and encourage mutations and abnormalities. Likewise, no one knows if or how eating mutated food could affect people’s own DNA.
      Genetic pollution cannot simply be "cleaned up." Unlike chemical or nuclear contamination that can be removed from the environment, genetically engineered organisms cannot simply be "recalled" or "cleaned" by a SuperFund.

    How to Avoid GMO Foods

    Until more is known — or until ANYTHING is known — about the safety of GMO foods, those who want to steer clear of GMO-containing foods can do so by following these steps:

    • Look for foods labeled GMO-free. Today, almost all
      major brands have GMO ingredients. Foods that are GMO-free go out of their way to say so on the label. www.truefoodnow.org features a shoppers guide to brands that are GMO-free.
    • Buy organic foods. USDA regulations governing organic food do not permit genetically-modified fruits and vegetables, and organic meats cannot come from animals that were fed GMO crops. Eating organic is a much surer way to avoid GMO foods. Better yet, buying local organic foods further reduces the likelihood of GMO contamination.
    • Grow your own! Raise a portion of your vegetables at home. You can grow 10 vegetables in a 4’x4′ plot using the easy micro garden system that I have talked about before. Sprouts are easy to grow indoors. Consider raising a few chickens (a simple "chicken tractor" allows even city-folk to harvest their own eggs, and chickens make a great "bio-organic composting machine." "Pigs with wings" is what we call ours).

    GMO "Factoids"

    • 4 countries have 99% of the world’s GE acreage, they include: US (68%), Argentina (22%), Canada (6%), China (3%) (8)
    • Over 75% of US-grown soybeans in 2003 were bioengineered.(9)
    • Herbicide tolerant GE crops have created weed resistance, causing pesticide use to increase by 70 million pounds between 1996 and 2003.(10)

    My Ten Cents Worth on GMO Foods

    The unsuspecting public (that’s you and I, folks!) are continually acting as guinea pigs for everything from foods and drugs to environmental chemicals and cosmetics. AND SO FAR, THE TRACK RECORDS OF THE SAFETY OF THESE ITEMS DOES NOT FAVOR THE PUBLIC. Personally, I don’t like being forced to "test" the safety of every new chemical, drug and "technique" that Big Industry dreams up without my consent. Isn’t this what, ostensibly, the FDA, the USDA, the EPA and other government-acronymed groups (GAG’s) are supposed to be protecting us from? Yet you and I are still exposed to hazardous chemicals and techniques that are "approved" before their safety is truly verified. I don’t know about you, but I’m not happy about this.

    I take good care of myself. Why should I let the government use me as a test subject for so many potentially dangerous chemicals and now (perhaps even worse), gene-splicing experiments? Until I have proof that me, the honeybees (11) and the environment are safe from GMO crops, I’m going to stay as far away from them as I can. I believe we should be more circumspect about what we are creating, and the safety of same, before we unleash genetically modified organisms on an unsuspecting public.

    References
    1.) Hogg, Chris, “Taiwan breeds green-glowing pigs.” BBC News, January 12, 2006.
    2.) California Department of Food and Agriculture. “A Food Foresight Analysis of Agricultural Biotechnology: A Report to the Legislature,” January 1, 2003.
    3.) Center for Food Safety, “The Hidden Health Hazards of Genetically Engineered Foods.” Food Safety Review, Spring 2000.
    4.) Benbrook, Charles M., “Impacts of Genetically Engineered Crops on Pesticide Use in the United States: The First Eight Years,” BioTech InfoNet, November 2003.
    5.) Ibid.
    6.) U.S. Food and Drug Administration, Biotechnology Consultation, Note to the File, BNF No. 000033, March 25th, 1996.
    7.) Center for Food Safety, “The Hidden Health Hazards of Genetically Engineered Foods.” Food Safety Review, Spring 2000.
    8.) Union of Concerned Scientists. “Genetically Engineered Foods Allowed on the Market” February 16, 2006 (accessed August 1, 2006).
    9.) California Department of Food and Agriculture. A Food Foresight Analysis of Agricultural Biotechnology: A Report to the Legislature. January 1, 2003.
    10.) Ibid.
    11.)     Where the H#!l are The HoneyBees? HealthBeat News, 03/29/07.

  • Senile Dementia Linked to Common Nutrient Deficiency

    Senile Dementia Linked to Common Nutrient Deficiency

    Here’s something Big Pharma hopes you never learn: simple nutrient deficiencies are at the root of most diseases.

    Did you know that a single nutrient deficiency can cause everything from miscarriage and birth defects to cancer, heart disease, depression, hearing loss, osteoporosis and senile dementia?

    In the case of the above-mentioned maladies, the missing nutrient is folic acid, a B complex vitamin. You’ve probably read in the news about recently completed studies that link folic acid deficiency to senile dementia, but these are certainly not the first studies to make this connection.

    Folic acid, a water-soluble B vitamin, gets its name from the Latin “folium,” meaning foliage, because dark green leafy vegetables are a rich source of the nutrient. Folic acid is needed for nucleic acid (RNA and DNA) and red blood cell production. It is also required for energy production, especially in the brain and nervous system. Pregnant women have been advised to take folic acid because it is necessary for normal development of the spinal cord and central nervous system of the human embryo. This connection is so well-known that the U.S. government has mandated that foods be “fortified” with folic acid. In spite of this fortification, studies show that as many as 61% of the population may still be folic-acid deficient.

    It’s not just pregnant women and their developing babies that need folic acid.

    Folic acid, along with vitamin B6 and B12, keep homocysteine levels normal. homocysteine is an “intermediate” metabolic product that increases the risk of heart disease and premature brain aging when it occurs in high concentrations. Premature brain aging was the subject of this recent study, which continues to show a connection between folic acid deficiency and senile (age-related) dementia.

    In one more recent study, researchers in the Netherlands evaluated the speed of thinking and memory, two functions known to decline with age. Over 800 subjects, ages 50 to 70, took 800 micrograms of folic acid daily for three years. At the end of the study, re-testing showed that the subjects who took folic acid had “significantly improved domains of cognitive function that tend to decline with age.” In other words, mental function of the folic acid group didn’t just remain the same, it actually got better over the course of the three year study. This is not the first study to connect folic acid with preserved mental function, but it is one of the largest and longest studies.

    Folic acid deficiency is widespread in our culture due to the processing of grain and vegetables. Although it is found in green leafy veggies, cooking destroys folic acid. It is also present in organically-raised (grass-fed) beef liver, brewer’s yeast and asparagus. (And how much of these foods do YOU eat?) Many experts feel that it is nearly impossible to get a recommended daily dose of folic acid from food alone, and several population studies have confirmed this. Big Government obviously agrees with this assessment since they have required fortification of our food supply with folic acid.

    Supplementation is an easy an inexpensive “insurance policy” against the dangerous effects of folic acid deficiency, but most “one per day” vitamins contain too small a dose to do any good. The recommended optimal daily dose (NOT the “RDA” minimal daily dose), is 400-800mcg per day. Remember that folic acid is a B complex vitamin, and when one B vitamin is low, the rest of the B complex is also usually low and should be supplemented.

    Is it any wonder that Big Drug Companies support the “push” to outlaw vitamin supplements, given how many drug-treated diseases are actually caused by nutrient deficiencies? You’ve been warned while vitamin supplements are still legal: Don’t let a simple nutrient deficiency like low folic acid sneak up on you in the form of failing memory or heart disease. Supplement now, or face the prospects of declining years filled with prescriptions for (insert name of dementia Rx du jour / cardiac Rx du jour here) as answers to the effects of folic acid deficiency, brought to you by Big Pharma. Face it: there’s a real reason they hope you’ll never learn about this important nutrient…

    P.S. My Maxi Multi Optimal Dose daily multi vitamin/mineral/trace mineral/antioxidant formula has always contained 800mcg of folic acid, because the importance of higher levels of this vitamin is not “new news” in spite of yet another study. Learn more about Maxi Multi’s here >>>

    References

    1.) Effect of 3-year folic acid supplementation on cognitive function in older adults in the FACIT trial: a randomized, double blind, controlled trial. Lancet. 2007 Jan 20;369(9557):208-16. Su7mmary: Folic acid supplementation for 3 years significantly improved the types of cognitive function that typically decline with age.
    2.) Effects of folic acid supplementation on hearing in older adults: a randomized, controlled trial. Ann Intern Med. 2007 Jan 2;146(1):1-9. Summary: Folic acid supplementation slowed the rate of hearing loss (speech frequencies) in aging population.
    3.) Low folate status is associated with impaired cognitive function and dementia in the Sacramento Area Latino Study on Aging. Am J Clin Nutr. 2005 Dec;82(6):1346-52. Summary: Low folic acid levels are associated with cognitive decline and food fortification with this vitamin is not sufficient to correct the problem.
    4.) High homocysteine and low B vitamins predict cognitive decline in aging men: the Veterans Affairs Normative Aging Study. Am J Clin Nutr. 2005 Sep;82(3):627-35. CONCLUSIONS: Low B vitamin and high homocysteine concentrations predict cognitive decline.
    5.) Homocysteine versus the vitamins folate, B6, and B12 as predictors of cognitive function and decline in older high-functioning adults: MacArthur Studies of Successful Aging. Am J Med. 2005 Feb;118(2):161-7. CONCLUSION: In high-functioning older adults, low folate levels appear to be a risk factor for cognitive decline. The risk of developing cognitive decline might be reduced through dietary folate intake.
    6.) Homocysteine, folate, and vitamin B-12 in mild cognitive impairment, Alzheimer disease, and vascular dementia. Am J Clin Nutr. 2004 Jul;80(1):114-22. CONCLUSIONS: Relative folate deficiency may precede Alzheimer’s disease and vascular dementia onset.
    7.) Homocysteine and B vitamins in mild cognitive impairment and dementia. Clin Chem Lab Med. 2005;43(10):1096-100. Summary: Subclinical folate deficiency appears to precede dementia.

  • ‘Tis the season… for Colds and Flu!

    ‘Tis the season… for Colds and Flu!

    Millie called me just the other day from Wisconsin – to say that lots of people were coming down with colds there and to stock up on Immune Boost and Vitamin C.

    It’s that time of year folks – here is some information to help you keep yourself healthy while those around you are coughing, sneezing and snuffling.

    First, make sure your immune system is in the very best shape possible:

    • Get regular exercise: exercise stimulates the immune system. Just 10 minutes of good, all-out exercise each day is all it takes!
    • Use immune-enhancing herbal formulas – Immune Support is one of the very best.
    • Practice stress reduction.
    • Use positive visualization and affirmations – Dr. Myatt’s Body / Mind video will help you develop this skill.
    • Practice meditation or a relaxation technique.

    Give your body the raw materials it needs to keep your immune system fit:

    • Eat plenty of protein. The body needs generous protein for maintenance and repair.
    • Avoid fruit juices and sugars – sugars suppress the immune system.
    • Be sure to use a good multi-vitamin. Dr. Myatt’s MaxiMulti is the very best available.
    • Drink 64 ounces (2 quarts) of pure water or herb teas (non-caffeinated) daily.
    • Be well-rested.

    If you do catch something, start Dr. Myatt’s Acute Immune Protocol right away.

    The "acute protocol" should be started for all active infections: colds, flu, other respiratory, skin, dental and internal infections. In many instances, antibiotics are unnecessary. This protocol may also be used alone for acute infections.

    • B.A.M. (Broad Anti Microbial): Suggested dose: 60 to 80 drops, 3 to 4 times per day. Take in a small amount (1 to 2 ounces) of water on an empty stomach (at least 15 minutes before meals or between meals).
    • Immune Boost: 1 teaspoon, 3 to 4 times per day. Take with B.A.M.
    • Bromelain: 2 caps, 3 to 4 times per day between meals.
    • Vitamin C (buffered): 1,000 mg every two hours throughout the day.
    • Whey protein: 2 scoops per day (more if desired). Try A SuperShake or a Myatt Muffin with whey added!
    • selenium: 1,000mcg per day until symptoms subside.

    Immune Boost and B.A.M. are potent liquid tinctures that keep indefinitely, so I recommend having them on hand right now. Don’t wait until you need them to place an order! Those two days waiting for them to arrive can make the difference between having a full-blown cold or other infection or staying well! Bromelain, vitamin C and selenium also keep well and should be on hand in your medicine cabinet. I also recommend having a bottle of Inspirol inhalant on hand for colds and sinusitis. This super-powerful inhaler is hard to find in most health food stores but WOW! Does it do a great job of opening the sinuses and clearing your head and lungs!

    With these items on hand, colds and other winter infections and ailments don’t stand a chance!

  • 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!