by Vic Shayne, PhD

If you have a chronic health problem that just won’t go away, you should seriously consider getting off gluten.

What is gluten?
It’s a protein substance found in grains, including barley, wheat and rye. If you realize that wheat flour is in thousands of foods, you’ll start to understand that if you have a sensitivity to gluten, you’re getting attacked almost every time you eat.

What does gluten do?
If you have gluten intolerance, as do millions of people, gluten it attacks your small intestines by destroying the villi (finger-like projections on the intestinal surface) and leads to the formation of tiny holes in your intestines. The result is that food particles leak into your bloodstream and your body’s natural defense system sees these particles as “foreign invaders.”  This creates two major problems:
1. You can’t absorb important nutrients, and
2. Your body seems to attack itself

What are the symptoms?
Symptoms of gluten intolerance range widely, but as time passes, researchers are finding more and more links to gluten and chronic illnesses. Symptoms may include one or more of the following, plus symptoms not listed:
• leaky gut, celiac disease
• skin problems (chronic rashes, itching, sores, inflammation)
• allergic reactions of many sorts
• bowel problems, including cramping
• bloating
• mouth sores (mouth ulcers)
• eczema
• low immunity to disease
• neurological dysfunction
• headaches

If you have a chronic skin condition, there may be a link to gluten intolerance.

How can I have a gluten problem now, if I didn’t have one before?
Quite often, symptoms of gluten intolerance take a while to manifest. More frequently than realized, many people have had gluten problems their whole life yet never noticed or connected their symptoms. As we get older the intolerance may get worse and even manifest as different symptoms or diseases. You may have had bowel problems as a child but today you have skin problems.

Is there any hope at all? What do I have to do?
There is no way to state this strongly enough, but if you suffer from gluten intolerance, you need to avoid gluten completely. Not partially or once in a while, but completely in the same way an alcoholic needs never again to drink alcohol or in the same way a diabetic can never eat a lot of sugar. You have to see that for you gluten is a poison that endangers and ruins your health.

That being said, you need to stop eating gluten altogether. Carefully read every label and ask questions at restaurants. If you are not sure, DO NOT EAT the food. Gravies, sauces, condiments and desserts often contain gluten, so you have to know for sure. If you don’t know then avoid that food. Fortunately, there are now hundreds of non-gluten, tasty substitutes for commonly eaten foods, such as cake, cookies, crackers, cereal, pasta, pancake mix, breads and so forth. Switch to these varieites.

Next, you have to realize that it takes a good six months for your body to recover somewhat from gluten damage. This is why you cannot get off of gluten for two weeks and then give up. It’s not enough time for your villi of your small intestines to rebound. YOU HAVE TO GO THE FULL SIX MONTHS AND BEYOND.

Beware the trick of the mind. Avoid this trap…
Be careful once you are off of gluten and feeling better. Too many times people think they are cured and they go back to eating gluten foods and feel fine. Yet, what’s happening inside their bodies is gradual destruction to the point wherein they will end up right back where they began: with health problems galore. Stay off gluten FOR GOOD!

Supplement Schedule:
In addition to including the mentioned iron-rich foods in your diet, add these to your daily routine:
1. CalMag, 6 tablets per day
2. Ultimate Defense: 4 tablets per day
3. Evening Primrose Oil: 4 capsules per day
4. Fish Oil capsules: 2 capsules per day
5. DigestPlex: 1 tablet with each meal

Sources:
1. Corcoran, Julie, Gluten intolerance can damage your health, and it’s hard to spot, Columbia News Journal, Columbia University, Jan 07
2. Bardella MT, Fredella C, Saladino V, Trovato C, Cesana BM, Quatrini M, Prampolini L., , “Gluten intolerance: gender- and age-related differences in symptoms,” National Institutes of Health 08
3. Sensitivity To Gluten May Result In Neurological Dysfunction; Independent Of Symptoms; ScienceDaily, Apr. 30, 2002

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Iron is a mineral found in every cell of the body. It is considered an essential mineral because it is needed to in the manufacture of blood cells.

Foods high in iron
The human body needs iron to make oxygen-carrying proteins hemoglobin and myoglobin. Hemoglobin is found in red blood cells and myoglobin is found in muscles. Iron also makes up part of many proteins in the body.

The best sources of iron include:
• Dried beans
• Dried fruits
• Eggs (especially egg yolks)
• Iron-fortified cereals
• Liver
• Lean red meat (especially beef)
• Oysters
• Poultry, dark red meat
• Salmon
• Tuna
• Whole grains

Reasonable amounts of iron are also found in lamb, pork, and shellfish.

Iron from vegetables, fruits, grains, and supplements is harder for the body to absorb. These sources include:
Dried fruits, prunes, raisins, apricots, legumes, lima beans, soybeans, dried beans and peas, seeds, almonds, Brazil nuts, Vegetables such as broccoli, spinach, kale, collards, asparagus and dandelion greens; Whole grains such as wheat, millet, oats and brown rice.

If you mix some lean meat, fish, or poultry with beans or dark leafy greens at a meal, you can improve absorption of vegetable sources of iron up to three times. Foods rich in vitamin C also increase iron absorption.

Some foods reduce iron absorption. For example, commercial black or pekoe teas contain substances that bind to iron so it cannot be used by the body.

The human body stores some iron to replace any that is lost. However, low iron levels over a long period of time can lead to iron deficiency anemia. Symptoms include lack of energy, shortness of breath, headache, irritability, dizziness, or weight loss.

Iron deficiency is one of the leading risk factors for disability and death worldwide, affecting an estimated two billion people. Nutritional iron deficiency arises when physiological requirements cannot be met by iron absorption from diet. Dietary iron bioavailability is low in populations consuming monotonous plant-based diets. The high prevalence of iron deficiency in the developing world has substantial health and economic costs, including poor pregnancy outcome, impaired school performance, and decreased productivity.

Recent studies have reported how the body regulates iron absorption and metabolism in response to changing iron status by upregulation or downregulation of key intestinal and hepatic proteins. Targeted iron supplementation, iron fortification of foods, or both, can control iron deficiency in populations. Although technical challenges limit the amount of bioavailable iron compounds that can be used in food fortification, studies show that iron fortification can be an effective strategy against nutritional iron deficiency.4

Supplement Schedule:
In addition to including the mentioned iron-rich foods in your diet, add these to your daily routine:
1. FlavoC, 6 tablets per day
2. SuperGreens PhytoFood: 1 T per day in juice or smoothie
3. BFood Complex: 8 tablets per day
4. Whole Food Complex: 6 to 8 tablets per day

Sources:
1. U.S. National Library of Medicine, National Institutes of Health; Jan 07
2. Trumbo P, Yates AA, Schlicker S, Poos M. Food and Nutrition Board, Institute of Medicine, The National Academies, Washington, DC. Dietary reference intakes: vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc. J Am Diet Assoc. 2001 Mar;101(3):294-301.
3. Allen RE, Myers AL. Nutrition in toddlers. Am Fam Physician. 2006 Nov 1;74(9):1527-32. Review.
4. Zimmermann, M, R. Hurrell”Nutritional iron deficiency,”
The Lancet , Volume 370 , Issue 9586 , Pages 511 - 520
5. Campos Outcalt, Douglas, Twenty Problems in Preventive Health Care, McGraw Hill, 2000

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Yeast, or fungal, infections are common in men and women. In women they are commonly called “yeast infections,” while in men they can show up as “jock itch.” In both sexes, fungal infections can also manifest as toe nail fungus, ringworm and athletes foot. Medical doctors prescribe anti-fungal creams, but there are also some natural yeast killers you should know about, including:

• Tea tree oil
• Coconut butter. Besides caprylic acid, two other medium chain fatty acids found in coconut oil have been found to kill Candida albicans. A study done at the University of Iceland showed “capric acid, a 10-carbon saturated fatty acid, causes the fastest and most effective killing of all three strains of Candida albicans tested, leaving the cytoplasm disorganized and shrunken because of a disrupted or disintegrated plasma membrane. Lauric acid, a 12-carbon saturated fatty acid, was the most active at lower concentrations and after a longer incubation time.” This study shows great promise that all the medium chain fatty acids in coconut oil work together to kill Candida albicans.1
• Iodine
• Olive leaf extract. The main ingredient is oleuropein, which contains elenolic acid and calcium elenolate that work  to repel a wide spectrum of microorganisms, including fungi

Internally, olive leaf extract is used as a natural anti-fungal. You may also eat coconut butter.

Researchers have shown “Coconut oil should be used in the treatment of fungal infections in view of emerging drug-resistant Candida species.”1

Sources:

1. The Coconut Diet
2. Ogbolu DO, Oni AA, Daini OA, Oloko AP, “In vitro antimicrobial properties of coconut oil on Candida species in Ibadan, Nigeria,” Department of Medical Microbiology & Parasitology, University College Hospital, Ibadan, Nigeria,  J Med Food. 2007 Jun;10(2):384-7.

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by Vic Shayne, PhD

It’s nothing to be proud of, but the United States makes it into the top nine among the fattest people per country, worldwide. Mainly this is due to three factors: lack of exercise, a junk-food/sugary diet, and laziness. You can’t easily quantify the last one, but the number of remote controls and cars will give you a hint as to how little people get up off their duffs. The world’s fattest people list, from top to bottom, includes:

1. Nauru (in the South Pacific, where 94% of the region is overweight)
2. Micronesia
3. Cook Islands
4. Tonga
5. Niue
6. Samoa
7. Palau
8. Kuwait
9. The United States of America. Mississippi takes the cake for the fattest state.
10. Kiribati

Thinnest people live in Korea, Japan, Norway, Italy and Austria. Italy? Sure, more people in the U.S. eat pizza and pasta than the Italians could dare to compete with. The tiny republic of Nauru is the fattest nation on earth. About 94% of its adult population is overweight. (BBC News)

Does this motivate you to get on a good diet? CLICK HERE.

Source: Streib, Lauren, “World’s Fattest Countries, Forbes, Feb 07

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by Vic Shayne, PhD

Before going further, you should know that I am the last to promote any wonder cures. The body is just too complex and dynamic to advance any idea that any single food, drug or herb is the end-all for any disease. Still, there are many natural substances that are overlooked to address complicated health problems, including breast cancer and breast fibroids. Chief among these, for breast health in particular, is iodine.

Two medical doctors of note, David Brownstein, MD, and John Derry, MD, have, separate from one another written easy-to-follow, substantiated books on the benefits of iodine in breast diseases. In essence, these physicians tell us that most people are very iodine-deficient and that iodine is usually the missing link in fibroids and breast cancer. Iodine is a strong anti-fungal and anti-bacterial. But more notably, when there’s not enough iodine, then certain toxins — hallogens such as bromine and chlorine — take the place of otherwise beneficial iodine in the cells. This causes breast health problems, among myriad other health issues.

Dr. Brownstein feels iodine is the most misunderstood nutrient. He feels it is impossible to achieve your optimal health when there is iodine deficiency present. His book (CLICK HERE) provides information on how iodine therapy can help:

Breast Cancer
Detoxification
Fatigue
Fibrocystic Breasts
Graves’ Disease
Hashimoto’s Disease
Hypothyroidism
Improve the Immune System

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by Vic Shayne, PhD

One researcher, at least, has now questioned whether vegetarians have smaller brains from maintaining an animal food-free diet: “Scientists at the Department of Physiology, Anatomy and Genetics, University of Oxford, have discovered that going veggie could be bad for your brain – with those on a meat-free diet six times more likely to suffer brain shrinkage.” But what does this even mean? Is a smaller brain necessarily a bad thing as long as it functions optimally? The jury is still out on this one.

There’s such a huge, ongoing debate over the value of being a vegetarian that it’s difficult to keep up with the pros and cons. I certainly cannot argue against the practice on ethical grounds. People who feel it’s wrong to kill animals are mostly to be commended for their moral, ethical and empathetic stand. Animals have feelings and there’s no doubt that slaughterhouses tend to be places of disgusting animal abuse and outright psychopathic behavior on the part of the butchers.

From a health standpoint, we have another set of considerations. There are benefits of animal foods that cannot be gleaned from vegetarian foods. Plus, there’s an ongoing debate as to whether human beings are mean to be vegetarians or whether we are genetically programmed to be meat-eaters.

Source of study: Vogiatzoglou A, et al. Vitamin B12 status and rate of brain volume loss in community-dwelling elderly. Neurology 2008; 71(11): 826-32.

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by Vic Shayne, PhD

Modern medicine has gone crazy with its use of antibiotics. The main problem, though, is that antibiotics cause all kinds of side effects, including the killing of “good bacteria” in the intestines, yeast overgrowth, yeast infections, growth of antibiotic-resistant bacteria, and a suppressed immune system. Nature may have the answer. There are many natural substances, foods and herbs that kill fungus and bacteria, but chief among these is Olive Leaf Extract. This is good to remember if you’re suffering from yeast infection, jock itch, toenail fungus or vaginal yeast problems.

The olive tree is ancient in man’s repetoire of medicinal arsenal. The fruit of the tree — olives — have been eaten for thousands of years, but the leaves are of special interest to anyone looking to kill bacteria and fungi in and on their bodies. Olive Leaf Extract (the main ingredient in Ultimate Defense Formula) has been shown to be useful with:

• Viruses
• Bacteria
• Fungi
• Colds and Flu
• Jock itch
• Vaginal Yeast Infections
• Nail fungus infections

The Die-Off Effect

It’s helpful to know that if you’re using olive leaf extract internally, there’s something called a “die-off” effect. This means that when the olive leaf extract kills off bacteria and fungi, the body will suddenly have to handle the dead substances and their toxic wastes. This may cause temporary effects that can range from headaches to fatigue, to rashes to aches. In essence, when the bacteria and fungi die off, you feel worse before you feel better. There are a few ways to handle the die-off effect: reduce the dosage of the supplement, drink a lot of water or bear with it. Many natural health practitioners feel that when the die-off effect takes place and you get the symptoms then you know you’re having success in your treatment.

Side effects and interactions

Olive leaf extract expands the blood vessels, so if you are on a medication of any kind, discuss matters with your physician. OLE should not be taken along with antibiotics, additional amino acids or any other mold or fungus derivatives because OLE will see them as foreign invaders and kill them.

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Organic Maple Cornbread Muffins

Pour the mixture into greased or paper cup lined muffin pan.
Bake in the preheated oven until a toothpick inserted into the muffins comes out clean, 20 to 25 minutes.

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All health problems have a nutritional component, no matter what your course of medical treatment. This is because the foods you eat affect how you feel and your state of health. Many natural health care doctors advise making your diet more alkaline to ease your digestion, increase energy and improve your nutrient levels. This Alkaline Diet may be used temporarily or long term, depending on your commitment.

Unless otherwise directed by your doctor,

IDEAL SUPPLEMENTS:

• GreenNutrients
• GTF Complex

EAT ORGANICALLY GROWN FOODS (IDEALLY) ONLY FROM THESE CATEGORIES (NO OTHER FOODS OR DRINKS DURING THIS DIET):

• Green vegetables such as zucchini, broccoli, spinach, kale, peas, green beans, snap peas, peppers, etc.
• Cabbage, cauliflower, Brussels sprouts
• Sulfur-bearing vegetables such as onions and garlic
• Fruits such as oranges, pineapple, lemon, pears, apples, grapes & strawberries (especially need to be organic), kiwi
• Salads (no iceberg lettuce) with green leaf, red leaf, romaine and spinach, oil and lemon juice dressing, olives, onions, mushrooms, radish — no bottled dressings
• Meats: no red meat or ham; no bacon, but rather fish, organic (to avoid drug & hormone residues) chicken, turkey
• No grains (cereals, rice, oats, bread, bagels, pasta)
• Dairy: use butter only, sparingly
• Oil: use only organic olive oil or flaxseed oil
• Vegetables may be lightly steamed in oil, lemon juice and garlic.
• Vegetable soup, fresh, not from can.

AVOID:

• All sugars except raw, unfiltered honey
• Ice cream
• All nuts, and peanuts
• Margarine or fake butters
• Sauces, including tomato sauce
• Artificial sweeteners
• Coffee
• All drinks except organic green tea, decaffeinated tea and water
• Any processed food (foods in packages except for grains): this includes chips, boxed cereals (organic oatmeal is okay), canned soups, canned food, crackers, snack foods, junk foods
• Fried foods
• Eggs
• Bread

After this diet, add only real foods which do not include margarine, artificial ingredients or other nonfoods. Add no more than 1 new food every 5 days. Do not eat/add any foods in packages that contain artificial ingredients on the label/packaging to avoid consuming chemicals. Organic produce is preferred to avoid pesticides.

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by Vic Shayne, PhD

An aphrodisiac is a food that stimulates sexual desire. It’s the thing myths and urban legends are made of, but what’s the real deal? To answer this we have to go under the covers, way down to the level of biochemistry. Here we see that foods contain components — biochemicals — that react in certain ways within the body. Aphrodisiac foods, then, contain biochemicals that stimulate sexual desire. In addition to these biochemicals, there are qualities to certain foods that have an erotic appeal, with their texture, aroma and appearance. Regardless of whether much of this stems from folklore, the fact is that these foods are full of beneficial nutrients. Here is a handful (pardon the pun, please)…

• Figs: Figs have a long history as a sensual fruit. In some cultures, the breaking open of a fig in front of a lover was considered a highly erotic act.
• Chilli. Chilli peppers contain capsaicin which stimulates our nerve endings and gives us the sensation of heat when we eat a particularly hot chile. This chemical may also help stimulate the release of endorphins creating a natural high that can put you in the mood.
• Grapes: The history of the grape as an aphrodisiac goes back to the Greek god Dionysus, god of both wine and fertility. Since then, grapes have enjoyed a reputation as an aphrodisiac and can be slowly fed to your sweetheart for a romantic night in.
• Pomegranate: Ancient Greeks and Romans associated this fruit with the goddess Aphrodite as its many seeds, color and shape were seen as sensual. This fruit was also recommended as an aphrodisiac by the Kama Sutra.
• Asparagus: Aside from its particularly suggestive shape, asparagus has many nutrients that can help boost sex drive.
• Celery: Celery is thought to stimulate the pituitary gland, essential in the release of sexual hormones.
• Gingko: Gingko is thought to expand blood vessels in genital tissues, helping overcome some forms of sexual dysfunction. Those with heart disease should not take it without a doctor’s approval.
• Basil: Women in some ancient cultures used to dust their breasts with basil, believing it to drive men wild. Some research suggests that it may indeed have circulation boosting effects.
• Ginseng: New medical reports give credit to ginseng’s claim as an aphrodisiac. Subjects treated with ginseng were found to have significantly higher erectile function that those who were not. It’s thought to increase overall performance and libido as well.
• Vanilla: The sexual power of vanilla is in its aroma. Who doesn’t like the smell of a cookie?
• Saffron: Ancient stories place saffron as both a powerful stimulator for both men and women. Try a paella or a middle eastern dish that centers around the spice for a delicious and sensual experience.
• Nutmeg: This spice has been found to increase mating behavior in laboratory mice (though the same effect hasn’t been proven in humans) and has been prized as an aphrodisiac for thousands of years.
• Ginger: Ginger has been a popular aphrodisiac in Asia for thousands of years, and is often purported as a remedy for impotence either by eating or rubbing the ginger on the skin. Ginger also stimulates the circulatory system.
• Garlic: Garlic is known to increase circulation, allowing more blood to quickly reach the sexual organs and aid in arousal.
• Oysters: Perhaps one of the most traditional of aphrodisiac foods, oysters at first don’t seem particularly sexy for many. While the texture may not appeal to everyone, it’s been found that they contain substantial levels of zinc– a mineral required to produce testosterone boosting sex drive in both men and women.

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