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Foods to eat and avoid when you have Gout and leg pains
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Can Gout be cured permanently?

My answer to Can Gout be cured permanently?

Answer by Connie b. Dellobuono:

My 81 yr old mother has high uric acid, with her meat diet, stress and lack of sleep, it attacked her again last week.

I am now starting a strict diet for her, as listed below.

Gout

Gout, a painful form of arthritis, occurs when high levels of uric acid in the blood cause crystals to form and accumulate around a joint.

Uric acid is produced when the body breaks down a chemical called purine. Purine occurs naturally in your body, but it’s also found in certain foods. Uric acid is eliminated from the body in urine.

  • High-purine vegetables. Studies have shown that vegetables high in purines do not increase the risk of gout or recurring gout attacks. A healthy diet based on lots of fruits and vegetables can include high-purine vegetables, such as asparagus, ginger spinach, peas, cauliflower or mushrooms. You can also eat beans or lentils, which are moderately high in purines but are also a good source of protein. Greens rich in sulfur such as asparagus, broccoli, parsley, celery , carrots, cucumbers, red onion, tomatoes, bell peppers, lettuce ,zucchini, squash ,pumpkin , watermelon, green beans, cinnamon, black currants berries for tea, nettle soup, coffe (black and green), and probiotics such as pickled greens and yogurt.
  • Eat high potassium rich foods. Potassium citrate helps alkalize your urine and improves the excretion of uric acid. Potassium is widely available in fruits and vegetables. The most beneficial sources include broccoli, celery, avocado, spinach and romaine lettuce. If you want to supplement, consider using potassium bicarbonate, which is probably the best potassium source to use as a supplement.
  • Avoid sugar. Uric acid is a byproduct of fructose metabolism. In fact, fructose is the ONLY type of sugar that will raise your uric acid levels and will typically generate uric acid within minutes of ingestion. The ideal range for uric acid is between 3 to 5.5 mg/dL. The connection between fructose consumption and increased uric acid is so reliable that a uric acid level taken from your blood can actually be used as a marker for fructose toxicity.
  • Avoid Organ and glandular meats, high in purines. Avoid meats such as liver, kidney and sweetbreads, which have high purine levels and contribute to high blood levels of uric acid. Organ meats, brewer’s yeast, sardines and tuna packed in oil, chicken livers and beef fillet all have over 100 mg of purine per 100 g of product.24 Foods high in purine will breakdown to uric acid.
  • Avoid Selected seafood. Avoid the following types of seafood, which are higher in purines than others: anchovies, herring, sardines, mussels, scallops, trout, haddock, mackerel and tuna.
  • Avoid Alcohol. The metabolism of alcohol in your body is thought to increase uric acid production, and alcohol contributes to dehydration. Beer is associated with an increased risk of gout and recurring attacks, as are distilled liquors to some extent. The effect of wine is not as well-understood. If you drink alcohol, talk to your doctor about what is appropriate for you.
  • Vitamin C. Vitamin C may help lower uric acid levels. Talk to your doctor about whether a 500-milligram vitamin C supplement fits into your diet and medication plan. Vit C rich citrus fruits such as lemon, digestive enzymes from pineapple, papaya and mangoes. Good fats in avocado, coconut and fruits such as apples, kiwi,plums, pomelo, pears, cherries, peaches, blackberries.
  • Coffee. Some research suggests that moderate coffee consumption may be associated with a reduced risk of gout, particularly with regular caffeinated coffee. Drinking coffee may not be appropriate for other medical conditions. Talk to your doctor about how much coffee is right for you.
  • Cherries. There is some evidence that eating cherries is associated with a reduced risk of gout attacks.
  • Avoid: Prescription drugs, such as non-steroidal anti-inflammatory drugs (NSAIDs), which are the norm when it comes to treating gout, have been proven to do you more harm than good.
  • Reduce stress, sleep more and Practice Grounding. Grounding or earthing is the process of walking or standing barefoot on bare earth, permitting free electrons from the earth to enter your body. These powerful antioxidants combat free radicals in your system.Grounding may reduce your risk of cardiovascular disease and may thin your blood, both good things when you want to reduce your risk for gout. If you want to try grounding, start by walking in a dewy, grassy area barefoot.If you live near a large body of water, that’s a great location for walking barefoot, as seawater is a good conductor.

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Foods to eat and avoid when you have Gout and leg pains

Gout

Gout, a painful form of arthritis, occurs when high levels of uric acid in the blood cause crystals to form and accumulate around a joint.

Uric acid is produced when the body breaks down a chemical called purine. Purine occurs naturally in your body, but it’s also found in certain foods. Uric acid is eliminated from the body in urine.

  • High-purine vegetables. Studies have shown that vegetables high in purines do not increase the risk of gout or recurring gout attacks. A healthy diet based on lots of fruits and vegetables can include high-purine vegetables, such as asparagus, ginger spinach, peas, cauliflower or mushrooms. You can also eat beans or lentils, which are moderately high in purines but are also a good source of protein.  Greens rich in sulfur such as asparagus, broccoli, parsley, celery , carrots, cucumbers, red onion, tomatoes, bell peppers, lettuce ,zucchini, squash ,pumpkin , watermelon, green beans, cinnamon, black currants berries for tea, nettle soup, and probiotics such as pickled greens and yogurt.Green home-made smoothie of pear, apples, cucumber, parsely, cilantro, coconut water and pineapple helped my friend Luis, to be gout free in 6months.
  • Eat high potassium rich foods.  Potassium citrate helps alkalize your urine and improves the excretion of uric acid. Potassium is widely available in fruits and vegetables. The most beneficial sources include broccoli, celery, avocado, spinach and romaine lettuce. If you want to supplement, consider using potassium bicarbonate, which is probably the best potassium source to use as a supplement.
  • Avoid sugar. Uric acid is a byproduct of fructose metabolism. In fact, fructose is the ONLY type of sugar that will raise your uric acid levels and will typically generate uric acid within minutes of ingestion. The ideal range for uric acid is between 3 to 5.5 mg/dL. The connection between fructose consumption and increased uric acid is so reliable that a uric acid level taken from your blood can actually be used as a marker for fructose toxicity.
  • Avoid Organ and glandular meats, high in purines. Avoid meats such as liver, kidney and sweetbreads, which have high purine levels and contribute to high blood levels of uric acid.  Organ meats, brewer’s yeast, sardines and tuna packed in oil, chicken livers and beef fillet all have over 100 mg of purine per 100 g of product.24 Foods high in purine will breakdown to uric acid.
  • Avoid Selected seafood. Avoid the following types of seafood, which are higher in purines than others: anchovies, herring, sardines, mussels, scallops, trout, haddock, mackerel and tuna.
  • Avoid Alcohol. The metabolism of alcohol in your body is thought to increase uric acid production, and alcohol contributes to dehydration. Beer is associated with an increased risk of gout and recurring attacks, as are distilled liquors to some extent. The effect of wine is not as well-understood. If you drink alcohol, talk to your doctor about what is appropriate for you.
  • Vitamin C. Vitamin C may help lower uric acid levels. Talk to your doctor about whether a 500-milligram vitamin C supplement fits into your diet and medication plan.  Vit C rich citrus fruits such as lemon, digestive enzymes from pineapple, papaya and mangoes. Good fats in avocado, coconut and fruits such as apples, kiwi,plums, pomelo, pears, cherries, peaches, blackberries.
  • Coffee. Some research suggests that moderate coffee consumption may be associated with a reduced risk of gout, particularly with regular caffeinated coffee. Drinking coffee may not be appropriate for other medical conditions. Talk to your doctor about how much coffee is right for you.
  • Cherries. There is some evidence that eating cherries is associated with a reduced risk of gout attacks.
  • Avoid: Prescription drugs, such as non-steroidal anti-inflammatory drugs (NSAIDs), which are the norm when it comes to treating gout, have been proven to do you more harm than good.
  • Reduce stress, sleep more and Practice Grounding.  Grounding or earthing is the process of walking or standing barefoot on bare earth, permitting free electrons from the earth to enter your body. These powerful antioxidants combat free radicals in your system.Grounding may reduce your risk of cardiovascular disease and may thin your blood, both good things when you want to reduce your risk for gout. If you want to try grounding, start by walking in a dewy, grassy area barefoot.If you live near a large body of water, that’s a great location for walking barefoot, as seawater is a good conductor.
  • Here are the most popular natural home remedies voted by gout sufferers:

    1. Apple Cider Vinegar: ACV is considered king when it comes to a gout natural home remedy and it’s my most popular post voted by social media. ACV helps your body become more alkaline and the acidity helps relieve acute gout pain. Many gout sufferers report drinking 1-2  tablespoons of raw unfiltered and organic apple cider vinegar in a glass of at least 8 ounces of water. Some will drink this 2-3 times a day for better results. ACV can also be used as topical treatment. You you can soak your foot for about 30 minutes in a bucket full of 4 cups of hot water and 1 cup of apple cider vinegar. You can also soak a clean, dry cloth in apple cider vinegar and wrap it around the affected area for about 15 minutes.

    2. Baking Soda: Another extremely popular natural home remedy for gout sufferers is baking soda. Like apple cider vinegar, it makes your body more alkaline. Many consume ½ a teaspoon in a glass of 8 oz. water.Many will repeat this throughout the day until they have consumed at least 3 teaspoons of baking soda. It helps lower uric acid providing with relief from the pain at the same time. Avoid this home remedy if suffering from high blood pressure and try to limit salt intake in your meals during the day when taking baking soda. Baking soda is very high in sodium. The maximum recommended dose is 4 teaspoons throughout the day.

    3. Cherries: Whether sweet or sour, cherries have been known to be extremely effective in treating gout and lowering uric acid due to their high antioxidant properties. In one study conducted with 600 people suffering from gout, it was concluded that eating half a cup serving of cherries daily (10-12 cherries) resulted in a 35% reduced risk of a successive gout attack. For those eating 2 or even 3 servings in a day, their risk dropped to 50%! But that is too much sugar as well which can cause other health ailments. Best recommendation is to use a tart cherry extract supplement and avoid the sugar intake if you can!

    4. Ginger and/or Turmeric: The powerful anti-inflammatories present in ginger root and turmeric can be very helpful in easing gout pain and inflammation. I basically chop off a little piece the size of an inch and boil it for about 20 minutes and drink it as tea. You can also add ginger root and/or turmeric in cooking recipes. Some may also eat a small piece raw daily. Others use it topically to reduce swelling by making a paste of ginger root with water and then apply it to the affected area, leaving it on for about 30 minutes.

  • ———-
  • Connie’s comments: My 80 yr old mother has been taking zyflamend capsule, combo of turmeric and ginger for her leg pains in the past.
  • From my friend Luis:
  •  2-apples (preferably green)
    2-pears
    2-carrots
    2-celery sticks
    2-lemon (peeled)
    1-ginger root (thumb size)
    1-turmeric root (thumb size)
    Clean ingredients and put all in juicer. Add a pinch of ground pepper to the juice. The pepper enhances efficacy of turmeric and its absorption to the body.
    You may substitute apples and pears with pineapple fruit.

Clinical Trends in 2016

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Gout, Dementia, Chelation Therapy

Gout is an inflammatory condition

It is caused by inflammation in your body, which is linked to metabolic syndrome, a condition characterized by central obesity, hypertension, and disturbed glucose and insulin metabolism. According to medical data, there is a high prevalence of metabolic syndrome among gout sufferers.

Excess body weight

What’s more, excess body weight can exacerbate gout attacks, as it requires extra support. This further irritates your already sensitive nerve endings. It’s not surprising that overweight gout patients are more prone to experience more painful and intense flare-ups. As a matter of fact, obesity can worsen any type of arthritis.

The best thing you can do is to simply lose the weight and keep it off. A 2002 study published in the journal Circulation proves this: researchers studied obese women with metabolic syndrome and found that weight gain, especially around the abdomen, increased the levels of a protein called cytokines in their immune system. Certain cytokines cause an inflammatory response that can contribute to the formation of fatty deposits in arteries (atherosclerosis).

The participants were asked to undergo a one-year program of diet, exercise, and behavioral counseling. At the end of the program, they each lost at least 10 percent of their starting weight, which is an average of about 22 pounds, and also reduced their levels of cytokines and other damaging proteins.4

A bit of thoughtful planning and a few natural lifestyle changes can actually have a significant impact on managing your weight and helping you avoid gout. I’ll discuss more about this later.

Unfortunately, conventional physicians ignore these natural tactics and instead recommend drugs as the “best” option for gout treatment – something that does not address the underlying cause.

Are Drugs Really Necessary to Treat Gout?

Over the years, physicians have been prescribing gout patients with different pharmaceutical drugs, such as:

Non-steroidal anti-inflammatory drugs (NSAIDs) :
Corticosteroids Corticotropin (adrenocorticotropic hormone)
Colchicine Febuxostat Aloprim Zyloprim

Drugs such as NSAIDs cannot actually cure gout

Not only is there NO solid evidence that these drugs can actually cure gout, but they also expose you to many side effects, including extremely dangerous ones.

For example, NSAIDs, one of the most widely prescribed drugs today, are known to cause:

Gastrointestinal upsets including nausea, vomiting, diarrhea, constipation, and decreased appetite Dizziness, headaches, and drowsiness Fluid retention, Rashes Kidney and/or liver failure Shortness of breath, prolonged bleeding after an injury, Ulcers

NSAIDs can also increase your risk of fatal stomach and intestinal reactions, which can occur at any time during your gout treatment and without any apparent symptoms. NSAIDs (except for low-dose aspirin) can also put you at a higher risk of heart attack and stroke.

Gout Drugs

Gout drugs like allopurinol and colchicine work by decreasing crystal formation, lowering your uric acid levels, or blocking your body’s natural inflammatory response. They also have very dangerous long-term effects, and since gout can be a lifelong condition, following conventional advice and taking these drugs for a very long time can potentially wreak havoc on your wellbeing.

The good news is that there are natural anti-inflammatory remedies that can help alleviate gout symptoms. Among these is cayenne cream, also known as capsaicin cream. Derived from dried hot peppers, it alleviates pain by depleting your body’s supply of substance P, a chemical found in nerve cells, which transmits pain signals to your brain.

Here are other holistic pain relief alternatives that I highly recommend:

Boswellia

Boswellia (boswellin or “Indian frankincense”). It contains active anti-inflammatory ingredients that may reduce pain. Krill oil. Animals studies found that its EPA and DHA omega-3 fats have anti-inflammatory properties that reduce joint inflammation and promote joint lubrication. Bromelain. This natural anti-inflammatory is found in fresh pineapples, but can also be taken in supplement form.
Cetyl myristoleate oil (CMO). Found in dairy butter and fish, this acts as a joint lubricant and anti-inflammatory. I use topical CMO to relieve ganglion cysts and a mild annoying carpal tunnel syndrome that pains me whenever I use a non-ergonomic keyboard. Evening primrose, black currant, and borage oils. They contain gamma linolenic acid (GLA), an essential fatty acid that is useful for arthritic pain. Ginger. It’s a natural immune system booster with anti-inflammatory and pain-relieving properties. You can eat it fresh or seep it to make delicious ginger tea.

These are wonderful natural remedies with anti-inflammatory properties that are ideal not only for gout, but also for chronic pain and other types of arthritis, like rheumatoid arthritis and osteoarthritis.

Lower protein diet for Gout

DNA and RNA contain purines that are the primary building blocks of our genetic code. Meat- eating causes large quantities of purines to break down and form uric acid. Uric acid causes gout and kidney stones.  Both these ailments are cured with a lower-protein diet.

Growth hormones, faster aging

I also believe the heavy use of growth hormone in intensive farming and increasing amounts of environmentally toxic synthetic chemicals and endocrine mimickers, such as organochlorines— also known as gender benders—will be shown to be contributing to the trend of faster aging.

Aluminum and Dementia

Sources of exposure: Aluminum cookware, aluminum foil, antacids, antiperspirants, baking powder (aluminum containing), buffered aspirin, canned acidic foods, food additives, lipstick, medications and drugs (anti-diarrheal agents, hemorrhoid medications, vaginal douches), processed cheese, “softened” water, and tap water.

Target tissues: Bones, brain, kidneys and stomach.

Signs and Symptoms: Colic, dementia, esophagitis, gastroenteritis, kidney damage, liver dysfunction, loss of appetite, loss of balance, muscle pain, psychosis, shortness of breath, and weakness.

The highest aluminum exposure is frequently due to the chronic consumption of aluminum- containing antacid products187. Research shows that aluminum builds up in the body over time; thus, the health hazard to older people is greater.

D.R. McLaughlin, M.D., F.R.C.P. (C), professor of physiology and medicine and director of the Centre for Research in Neurodegenerative Diseases at the University of Toronto, states, “Concentrations of aluminum that are toxic to many biochemical processes are found in at least ten human neurological conditions.”188  Recent studies suggest that aluminum contributes to neurological disorders such as Alzheimer‘s disease, Parkinson‘s disease, senile and pre-senile dementia, clumsiness of movements, staggering when walking, and inability to pronounce words properly. Behavioral difficulties among schoolchildren have also been correlated with elevated levels of aluminum and other neurotoxic heavy metals.

Arsenic

Sources of exposure: Air pollution, antibiotics given to commercial livestock, certain marine plants, chemical processing, coal-fired power plants, defoliants, drinking water, drying agents for cotton, fish, herbicides, insecticides, meats (from commercially raised poultry and cattle), metal ore smelting, pesticides, seafood (fish, mussels, oysters), specialty glass, and wood preservatives.

Target tissues: Most organs of the body, especially the gastrointestinal system, lungs, and skin.

Signs and Symptoms: Abdominal pain, burning of the mouth and throat, cancer (especially lung and skin), coma, diarrhea, nausea, neuritis, peripheral vascular problems, skin lesions, and vascular collapse.

The greatest dangers from chronic arsenic exposure are lung and skin cancers and gradual poisoning, most frequently from living near metal smelting plants or arsenic factories.

Cadmium

Sources of exposure: Air pollution, art supplies, bone meal, chocolate (non-organic), cigarette smoke, food (coffee, fruits, grains, and vegetables grown in cadmium-laden soil, meats [kidneys, liver, poultry], or refined foods), freshwater fish, fungicides, highway dusts, incinerators, mining, nickel-cadmium batteries, oxide dusts, paints, phosphate fertilizers, power plants, seafood (crab, flounder, mussels, oysters, scallops), sewage sludge, “softened” water, smelting plants, tobacco and tobacco smoke, and welding fumes.

Target tissues: Appetite and pain centers (in brain), brain, heart and blood vessels, kidneys, and lungs.

Signs and Symptoms: Anemia, dry and scaly skin, emphysema, fatigue, hair loss, heart disease, depressed immune system response, hypertension, joint pain, kidney stones or damage, liver dysfunction or damage, loss of appetite, loss of sense of smell, lung cancer, pain in the back and legs, and yellow teeth.

Current studies are attempting to determine if cadmium-induced bone and kidney damage can be prevented (or made less likely) by adequate calcium, protein (amino acids), vitamin D, and zinc in the diet.

Lead

Sources of exposure: Air pollution, ammunition (shot and bullets), bathtubs (cast iron, porcelain, steel), batteries, canned foods, ceramics, chemical fertilizers, chocolate (non-organic), cosmetics, dolomite, dust, foods grown around industrial areas, gasoline, hair dyes and rinses, leaded glass, newsprint and colored advertisements, paints, pesticides, pewter, pottery, rubber toys, soft coal, soil, solder, tap water, tobacco smoke, and vinyl ‗mini-blinds‘.

Target tissues: Bones, brain, heart, kidneys, liver, nervous system, and pancreas.

Signs and Symptoms: Abdominal pain, anemia, anorexia, anxiety, bone pain, brain damage, confusion, constipation, convulsions, dizziness, drowsiness, fatigue, headaches, hypertension, inability to concentrate, indigestion, irritability, loss of appetite, loss of muscle coordination, memory difficulties, miscarriage, muscle pain, pallor, tremors, vomiting, and weakness.

The toxicity of lead is widely acknowledged. The greatest risk for harm, even with only minute or short-term exposure, is to infants, young children, and pregnant women. A federal study conducted by the Centers for Disease Control and Prevention (CDCP) in 1984 estimated that three to four million American children have an unacceptably high level of lead in their blood. Dr. Suzanne Binder, a CDCP official, stated, “Many people believed that when lead paint was banned from housing [in 1978], and lead was cut from gasoline [in the late 1970s], lead- poisoning problems disappeared, but they‘re wrong. We know that throughout the country children of all races, and ethnicities and income levels are being affected by lead [already in the environment].” In their book, ‗Toxic Metal Syndrome‘, Dr.‘s R. Casdorph and M. Walker report that over 4 million tons of lead is mined each year and existing environmental lead levels are at least 500 times greater than pre-historic levels.

In 1989, the U.S. Environmental Protection Agency (EPA) reported that more than one million elementary schools, high schools, and colleges are still using lead-lined water storage tanks or lead-containing components in their drinking fountains. The EPA estimates that drinking water accounts for approximately 20% of young children‘s lead exposure.189 Other common sources are lead paint residue in older buildings (as in inner cities) and living in proximity to industrial areas or other sources of toxic chemical exposure, such as commercial agricultural land. All children born in the U.S. today have measurable traces of pesticides, a source of heavy metals and chlorine-based chemicals, in their tissues.

The American Environmental Safety Institute purchased a wide array of popular, readily available chocolate products from retail stores in Los Angeles, and sent them unopened to a widely recognized and well regarded analytical laboratory, which used standard research techniques to document the presence of the toxic metals lead and cadmium in 68% of the chocolate products tested. Significant levels of lead were found in a wide array of chocolate products (including syrup/toppings, milk chocolate products, dark chocolate products, and chocolate products that contain nuts, rice and other ―inclusions‖), with the levels ranging as high as 0.105 parts-per-million (―ppm‖), 67 times as high as the lowest amount of 0.00157 ppm.

Similarly, cadmium levels in chocolate products vary significantly as well, with the observed levels starting at 0.00215 ppm and ranging up to 0.136 ppm – here the higher level is 63 times the lower level.190

(Sam Bock‘s Note: Hair samples of myself, my nieces and nephews, and others who were all eating higher amounts of chocolate all showed high lead and cadmium levels in their hair. My hair levels returned to normal once discontinuing the non-organic chocolate.)

Lead is a known neurotoxin (kills brain cells), and excessive blood lead levels in children have been linked to learning disabilities, attention deficit disorder (ADD), hyperactivity syndromes, and reduced intelligence and school achievement scores.

Nickel

Sources of exposure: Appliances, buttons, ceramics, cocoa, cold-wave hair permanent, cooking utensils, cosmetics, coins, dental materials, food (chocolate, hydrogenated oils, nuts, food grown near industrial areas), hair spray, industrial waste, jewelry, medical implants, metal refineries, metal tools, nickel-cadmium batteries, orthodontic appliances, shampoo, solid-waste incinerators, stainless steel kitchen utensils, tap water, tobacco and tobacco smoke, water faucets and pipes, and zippers.

Target tissues: Areas of skin exposure, larynx (voice box), lungs, and nasal passages.

Signs and Symptoms: Apathy, blue-colored lips, cancer (especially lung, nasal, and larynx), contact dermatitis, diarrhea, fever, headaches, dizziness, gingivitis, insomnia, nausea, rapid heart rate, skin rashes (redness, itching, blisters), shortness of breath, stomatitis, and vomiting.

The greatest danger from chronic nickel exposure is lung, nasal, or larynx cancers, and gradual poisoning from accidental or chronic low-level exposure, the risk of which is greatest for those living near metal smelting plants, solid waste incinerators, or old nickel refineries.

Mercury

Sources of exposure: Air pollution, batteries, cosmetics, dental amalgams, diuretics (mercurial), electrical devices and relays, explosives, farmed fish (salmon, trout, char, etc.), foods (grains), fungicides, fluorescent lights, freshwater fish (especially large bass, pike, and trout), insecticides, mining, paints, pesticides, petroleum products, saltwater fish (especially large halibut, shrimp, snapper, and swordfish), shellfish, and tap water.

Target tissues: Appetite and pain centers in the brain, cell membranes, kidneys, and nervous system (central and peripheral).

Signs and Symptoms: Abnormal nervous and physical development (fetal and childhood), anemia, anorexia, anxiety, blood changes, blindness, blue line on gums, colitis, depression, dermatitis, difficulty chewing and swallowing, dizziness, drowsiness, emotional instability, fatigue, fever, hallucinations, headache, hearing loss, hypertension, inflamed gums, insomnia, kidney damage or failure, loss of appetite and sense of smell, loss of muscle coordination, memory loss, metallic taste in mouth, nerve damage, numbness, psychosis, salivation, stomatitis, tremors, vision impairment, vomiting, weakness, and weight loss.

Farmed fish, contaminated wild fish, and fish oil supplements, are primary sources of mercury.

Another source of exposure to mercury is “silver” dental fillings (approximately 50% mercury when placed); over 225 million Americans have these fillings in their teeth. Mercury fillings release microscopic particles and vapors of mercury every time a person chews. Vapors are inhaled while particles are absorbed by tooth roots, mucous membranes of the mouth and gums, and the stomach lining.

In people with mercury amalgam fillings, measurements of the mercury level in the mouth ranges between 20 and 400 mcg/m3. Keep in mind that this is continuous exposure. The National Institute of Occupation Safety and Health places the safe limit of environmental exposure to mercury at 20 mcg/m3, but that is assuming a weekly exposure of 40 hours (the work week) and the mercury involved is outside the body. The Environmental Protection Agency‘s allowable limit for continuous mercury exposure is 1 mcg/m3 but, again, that is based on mercury sources outside the body. Neither figure addresses 24-hour-a-day exposure from mercury in one‘s mouth.

Hal Huggins, D.D.S., a specialist in the effect of mercury amalgams on health, reports that 90% of the 7,000 patients he tested showed immune system reactivity from exposure to low levels of mercury. In 1984, the American Dental Association (ADA), without providing scientific evidence, claimed that only 5% of the U.S. population is reactive to mercury exposure, and that this figure is insignificant. Meanwhile, the ADA mandates that dentists alert all dental personnel to the potential hazards of inhaling mercury vapors.

The Environmental Protection Agency (EPA) goes further, instructing dentists to treat mercury amalgam as a toxic material while handling before insertion, and as toxic waste after removal. 191

Mark S. Hulet, D.D.S., who conducts research on amalgam fillings, wrote a pamphlet for his patients, in which he cites five categories of pathological reaction to mercury fillings, as identified by dentists, doctors, and toxicologists. The categories are:

  • Neurological: emotional manifestations (depression, suicidal impulses, irritability, inability to cope) and motor symptoms (muscle spasms, facial tics, seizures, multiple sclerosis)
  • Cardiovascular problems: nonspecific chest pain, accelerated heartbeat
  • Collagen diseases: arthritis, bursitis, scleroderma, systemic lupus erythematosis
  • Immune system diseases: compromised immunity
  • Allergies: Airborne allergies, food allergies, and “universal”

 

One of the keys to mercury‘s effects on health may be its ability to block the functioning of manganese, a key mineral required for physiological reactions in all five categories, notes Dr. Hulet.192

Evidence of Mercury Toxicity in Children with Autism

 In recent years there has been a great deal of controversy regarding the possible role of mercury as a causal agent in the current worldwide epidemic of autism. While the scientific and legal issues will not be settled for some time, there are many autistic children who need help now.

The Autism Research Institute has been evaluating various biomedical treatments of autism since 1967. One approach has been simply to have parents rate the effectiveness of each of the biomedical treatments they have tried. Over 23,000 parents have responded to its questionnaires. Of the 77 biomedical interventions rated for efficacy by parents (see www.AutismResearchInstitute.com, select Parent Ratings of Treatments), mercury detoxification received a far higher rating than any drug, supplement, or special diet.  Mercury detoxification was rated helpful by 73% of parents, with the gluten/casein-free diet coming in second with 63%.  A remarkable and encouraging finding that should not be ignored.

During the last several years, there has been growing clinical and scientific evidence that most children with autism suffer from mercury/metal toxicity.194 Briefly, the evidence shows that children with autism have low levels of glutathione and cysteine (the pre-cursor to glutathione), which is the major pathway for removal of toxic metals like mercury.

The children also often had excessive use of oral antibiotics, which greatly inhibits excretion of mercury. Due to their limited ability to excrete mercury, they have low levels in baby hair (an excretory tissue), high levels in baby teeth, and higher excretion when given DMSA (a chelating agent discussed in detail below) compared to controls.195 The symptoms of autism are consistent with that of mercury toxicity. The epidemiology studies are mixed, but several published studies show a strong link between autism and thimerosal in vaccines.  Overall, it appears that most children with autism suffer from mercury toxicity, and may potentially benefit from detoxification therapy. Furthermore, there have been many reports from physicians and parents that removal of mercury and other toxic metals can be very beneficial to children with autism, sometimes resulting in a major decrease in autistic symptoms.196

In February 2005, the Autism Research Institute published its Consensus Position Paper: Treatment Options for Mercury/Metal Toxicity in Autism and Related Developmental Disabilities (See Appendix A for more details on mercury toxicity, and see Appendix B for more details on the strong evidence of mercury toxicity in children with autism).

This paper contains one of the best discussions I have read of various chelation techniques (discussed in greater detail below).  http://www.autismwebsite.com/ari/vaccine/heavymetals.pdf It is a must read for any patient or doctor considering the use of various chelation detoxification methods. It discusses the pros and cons of a wide variety of detoxifying agents and protocols that have been used and are available. Overall, the consensus position of the Autism Research Institute is that removal of mercury and other toxic metals is one of the most beneficial treatments for autism and related disorders.197 More research is needed, but effective treatments are available now. Each child is an individual, so this report presents general guidelines rather than specific recommendations.

Preventing Toxic Metal Accumulation

 Logic would dictate that once the potential harm from heavy metals is understood, their production and use should be phased out and toxic storage heavily regulated. However this is not happening.

And even if all heavy metal production were to stop today, enough heavy metals have been released into our environment to cause chronic poisoning and numerous neurological diseases for generations to come. There are presently 600,000 toxic waste contamination sites in the United States alone, according to the U.S. Congressional Office of Technology Assessment. Of these,

less than 900 have been proposed by the EPA for Superfund cleanup and approximately 19,000 others are under review.198 While some of these toxic messes were likely caused by accidents or ignorance, the majority came from illegal dumping by hazardous product or waste distributors, manufacturers, transportation companies, or waste management companies. Such practices have not ceased, as focus on profit continues to override concerns about health, the environment, and a more promising future for all of our children.

With the government moving very slowly to protect the public from the hazards of heavy metals, it is up to individuals to take measures to protect themselves.

Removing Toxic Metal Accumulation with Chelation Therapy

 According to many in conventional medicine, there is nothing a person can do to address aluminum, arsenic, cadmium, lead, mercury, or nickel exposure, aside from avoiding known sources.  Given the prevalence of these toxins in our lives, luckily this isn‘t the case.

Fortunately, there are several ways to get these harmful substances out of the body, some of which work faster than others. Various detoxification protocols, specific nutritional therapies, and intravenous and oral chelation therapies all can remove heavy metals and chemical toxins and reduce the toxic load our bodies.

As discussed above, chelating agents are substances which can chemically bond with, or chelate, metals, minerals, or chemical toxins found in the body. Many chelating agents are found in large quantities in healthy foods and help to keep our bodies free of problematic metal build-u

Certain nutrients in food, as well as synthetic agents such as EDTA and other listed below, can be used to accelerate transport of metals out of the body. They do so by electro-chemically binding to a mineral more strongly than other substances in your tissues that may be currently binding such metals to your tissues. (For example a powerful chelating agent can bind to metastatic calcium which may be bound to fat and other substances causing a build up of fatty arterial plaque associated with heart disease and mental decline.)

The chelator binds to, or ―traps‖ a mineral, or metal ion, whether its trapped in arterial plaque, floating in serum, or deep within our cellular tissues. The chelator and its metal is then carried out of the body via the urine and feces. Many organic acids found in the body or in foods act as chelating agents, including acetic acid, ascorbic acid (vitamin C), citric acid, and lactic acid.

Natural chelation processes in the body are responsible for such things as the digestion, assimilation, and transport of food nutrients, the formation of enzymes and hormones, and detoxification of toxic chemicals and metals.

The following sections describes various synthetic the chelating compounds, and how they are used properly.  This section should be read very carefully by anyone considering their use.

Chelation therapy with EDTA was first developed as a method of treating heavy metal poisoning and was introduced into medicine in the United States in 1948 as a treatment for the lead poisoning of workers in a battery factory. Shortly thereafter, the U.S. Navy advocated chelation for sailors who had absorbed lead while painting government ships and facilities. The FDA subsequently approved IV EDTA chelation as a treatment for lead poisoning.

Various methods of chelation therapy have developed over the past 60 years. This range of techniques, most of which are discussed to some extent below, provide the most advanced and effective way to rid the body of harmful metals that are interfering with normal metabolism.

Physicians administering chelation therapy for lead toxicity observed that patients who also had atherosclerosis (fatty-plaque buildup on arterial walls) or arteriosclerosis (hardening of the arteries) experienced reductions in both conditions after chelation. (In this application, as discussed briefly above, the chelator (EDTA in this case) is being used to bind to metastatic calcium, the problematic form of calcium which binds to fats and causes an accumulation of hardened plaque.)  Since 1952, IV EDTA chelation has been used to treat cardiovascular disease.

However, it fell into medical political disfavour apparently because it was relatively inexpensive and threatened vested financial interests. As research has continued to emerge showing the benefits of properly applied chelation therapy, an increasing number of physicians are using this therapy for various uses described further below.  More than 1 million people have received some 20 million EDTA infusions with no serious or lasting side effects.200   Nobel Prize winning chemist Dr. Linus Pauling wrote the forward of Dr. Elmer Cranton‘s research text on EDTA therapy and said ―EDTA chelation therapy makes good sense to me as a chemist and medical researcher. It has a rational scientific basis, and the evidence for clinical benefit seems to be quite strong.‖

There have been so many successes with chelation therapy in treating cardiovascular disease, that the United States National Institute of Health has set up a large 5 year study to determine the merits of EDTA treatment for cardiovascular disease.

I‘m not convinced that this study will open the door for the FDA to endorse the treatment of cardiovascular disease with EDTA, or any other chelating agents, as political forces can be more powerful than science, both in the United States and elsewhere in the world.

While powerful and effective chelation products are available on the internet, any chelation program should only be administered by a health professional, after the appropriate metabolic testing has shown heavy metal poisoning.  This research and other resources provided here can be presented to your doctor, or used by the reader to understand various options available should metabolic testing show you to be overly contaminated with heavy metals; should you be looking to remove metal-based plaque from your arteries, brain and other tissues; or should you be looking for alternatives to potential by-pass surgery.

More than 90% of the 100+ clients I have tested have overly high levels of at least one toxic metal in there bodies. That said, we have been very successful in lowering such toxic loads through various strategies each time the client has chosen to act upon the problem.

The fastest chelation therapies use powerful agents such as EDTA, DMSA, DMPS, or TTFD to bind tightly to heavy metals and transport them out of the body, generally through the urine. (A drawback to EDTA chelation therapy is that it does not bind with mercury.) The administration of chelating agents can be by mouth (orally), by intravenous drip, or by injection depending on the chelating agent and therapeutic goal.

Various foods and other substances in the body are also very effective chelators. Examples of chelating nutrients in foods are Vitamin C (Ascorbic Acid), Vitamin E, certain bioflavonoids, cilantro, coenzyme Q10, garlic, L-cysteine, flax oil, L-glutathione, lipoic acid, methionine, selenium, sodium alginate, zinc gluconate, malic acid, lithium, and many other substances.

Other nutrients like lecithin will help to emulsify (or disperse) problematic build-ups of fat that maybe accumulating in arteries or elsewhere.

In addition to the effectiveness of IV EDTA chelation therapy in treating cardiovascular disease and heavy metal toxicity, research has also documented its benefits for aneurysm, Alzheimer‘s disease and senile dementia, arthritis, autoimmune conditions, cancer, cataracts, diabetes (as seen in the photos at the beginning of this paper), emphysema, gallbladder stones, hypertension, kidney stones, Lou Gehrig‘s disease, osteoporosis, Parkinson‘s disease, scleroderma, stroke, varicose veins, venomous snake bite, and other conditions involving an interruption in blood flow and diminished oxygen delivery.

To learn more about natural chelators and emulsifiers in our foods and bodies, please see Everything You Should Know about Chelation Therapy, by Dr. Morton Walker, D.P.M. and Dr. Hitendra H. Shaw, MD. It and Walker‘s earlier book The Chelation Way are comprehensive looks a many different chelators and there affects on various health problems, from heart disease to dementia. The link below connects you with these books. http://www.amazon.com/gp/product/0879837306/103-8905086- 5990225?%5Fencoding=UTF8&v=glance&n=283155

Source: http://www.paragonsciences.com/genetics.pdf

Healthy fiber and Antibiotics, the good and bad

One of my senior client who is 91 yrs old loves pork and have a gout. He walks well and appears healthy but with lots of medications.  He has a problem with digesting fats and was put in low salt diet by his doctor. So, I added more fiber in his diet, added pinch of sea salt in his soup and ensured that he is not over medicated especially with antibiotics.

Healthy fiber can help all of us in losing weight as it encapsulates the fat and sugar out of our bodies.

From Dr Mercola:

Your gut microbiome also exerts a powerful influence on your weight. Gut microbes known as Firmicutes have been detected in higher numbers in obese individuals, who also may have 90 percent less of a bacteria called bacteroidetes than lean people.7 In a Medscape interview8 published in April, 2015, Dr Martin Blaser, who heads up the Human Microbiome Center at New York University, discussed the links between your gut microbiome, obesity, and chronic disease.

As noted by Dr. Blaser:

“The basic idea is that the microbiome is ancient. The organisms that we carry are not random; they have been selected over eons of evolution. They are important for our physiology, and there is a lot of evidence for that. My big point is that they are changing. As a result of the change, there are health consequences …

I believe that there is a general paradigm that we are losing important organisms early in life, and that is fueling some of the diseases that are epidemic today.”

In his book, “Missing Microbes: How the Overuse of Antibiotics Is Fueling Our Modern Plagues,” Dr. Blaser attributes rising obesity and disease rates to factors that have altered the microbial composition of our microbiome. This includes:

  • Increased rates of C-sections
  • Excessive use of antibiotics in medicine
  • Inappropriate use of antibiotics in food production. As noted by Dr. Blaser: Farmers found that they could increase the growth of their livestock by giving them low doses of antibiotics … the earlier in life they gave the antibiotics, the more profound the effect—and that is what we are doing to our kids”
  • Dietary changes, switching to diets low in fat and high in carbohydrates
  • Switching from breast milk to infant formula. This dietary change, he believes, is the most adverse of all

Moreover, he believes the effects are “cumulative over time and cumulative across generations,” noting that:“We’ve done studies in mice in which we can show that giving mice antibiotics early in life makes them fat. Putting mice on a high-fat diet makes them fat, and putting them on both together makes them very fat, suggesting the idea of additive risk.”

How Gut Bacteria Helps Regulate Your Appetite

Recent research has shed even more light on the links between gut bacteria and weight problems. Here, the researchers decided to investigate the possibility that bacterial proteins might act directly on appetite-controlling pathways. The hypothesis was that since bacterial survival depends on maintaining a stable environment, the bacteria must have some way of communicating their nutritional needs to the host.

Indeed, this is what they discovered. In essence, it appears gut bacteria play a role in appetite regulation by multiplying in response to nutrients, and stimulating the release of satiety hormones. The research also suggests bacteria produce proteins that can linger in your blood for a longer period of time, thereby modulating satiety pathways in your brain.

As reported by Medical News Today:9

“The researchers studied the growth dynamics of E. coli K12 … when exposed to regular nutrient supply …After 20 minutes of consuming nutrients and expanding numbers, it was found that E. coli bacteria from the gut produce different kinds of proteins than they do before feeding. The 20-minute mark coincides with the time taken for a person to begin feeling full or tired after a meal …

[T]he researchers began to profile the bacterial proteins before and after feeding … ‘Full’ bacterial proteins were found to stimulate the release of … a hormone associated with feeling full while “hungry” bacterial hormones did not …

The investigators next tested for the presence of one of the ‘full’ bacterial proteins, called ClpB. Levels of CLpB in mice and rats 20 minutes after eating … did correlate with ClpB DNA production in the gut, suggesting a mechanism linking gut bacterial composition with the host control of appetite.

The researchers also found that ClpB increased production of appetite-reducing neurons. Evidently, bacterial proteins produced by satiated E. coli influence the release of gut-brain signals, as well as activating appetite-regulated neurons in the brain.”

Another recent study10 found that probiotics helped protect against weight gain. The probiotic product in question was a commercial product simply referred to as VSL#3, containing multiple bacterial strains, includingLactobacillus acidophilus and Bifidobacterium longum. After four weeks, men who consumed this probiotic mix gained less weight and fat compared to those who received a placebo.

A Course of Antibiotics Can Alter Your Gut Microbiome for Up to a Year

It’s really important to understand the impact antibiotics have on your overall health, as they’re indiscriminate killers, wiping out not just the disease-causing bacteria but the beneficial bacteria too. Recent research demonstrates that when you take a course of antibiotics, your gut microbiome may be adversely affected for up to a year afterwards, depending on the antibiotic you’re taking.

Such dramatic shifts in your microbiome can also allow pathogens such as the deadly Clostridium difficile to gain a strong foothold, as evidenced in a recent animal study.11 This is a significant reason for limiting antibiotics to severe infections only, as a healthy gut microbiome is part of your immune function, serving as a primary defense against all disease.

The randomized, placebo-controlled clinical trial,12,13,14,15 which took place in Sweden and Great Britain, evaluated the effects of four commonly-prescribed antibiotics: clindamycin, ciprofloxacin, minocycline, and amoxicillin.

The bacteria in the participants’ oral and gut microbiomes were analyzed before the experiment, right after finishing the one-week long course of antibiotics, and again one, two, four, and 12 months afterward. While the oral microbiome normalized fairly quickly, the gut microbiome typically did not.

As reported by The Atlantic:16

“People who took clindamycin and ciprofloxacin saw a decrease in types of bacteria that produce butyrate, a fatty acid that lowers oxidative stress and inflammation in the intestines.

The reduced microbiome diversity for clindamycin-takers lasted up to four months; for some who took ciprofloxacin, it was still going on at the 12-month check-up. Amoxicillin, on the plus side, seemed to have no significant effect on either the oral or gut microbiome, and minocycline-takers were back to normal at the one-month check-up.”

Antibiotics Also Raise Your Risk of Antibiotic-Resistant Disease

But that’s not all. The study also demonstrated that when you take an antibiotic, you may also raise your risk of antibiotic-resistant disease. Antibiotic resistance genes were found in both British and Swedish participants at the outset of the study, although the British had on average a 1.13-times-higher load of antibiotic resistance genes than the Swedes.

The authors speculate that this may be a result of the fact that Sweden has significantly decreased use of antibiotics over the past 20 years, due to the Swedish Strategic Program for the Rational Use of Antimicrobial Agents and Surveillance of Resistance (STRAMA), launched in 1994. After exposure to antibiotics, the antibiotic resistance gene load increased across the board.

According to the authors:

“Among the antibiotics tested, exposure to amoxicillin resulted in the least discernible effects on the microbiome composition, while these samples had the highest number with antibiotic resistance-associated genes and the most classes that were increased in the predicted metagenomes and in the full metagenomes, respectively, a week after the exposure …

Clearly, even a single antibiotic treatment in healthy individuals contributes to the risk of resistance development and leads to long-lasting detrimental shifts in the gut microbiome.”

Antibiotics in Infancy Increases Risk for Obesity, Asthma, and Allergies

Similar research done on infants show that antibiotic treatment alters your baby’s gut microbiome for 2 months or longer, and shifts the balance to allow the potentially disease-causing Proteobacteria to become dominant. The study also found that treated infants had an increased risk for developing obesity, asthma, and allergies. As reported by the American Society for Microbiology:17

“In the study, 9 infants were treated with intravenous ampicillin/gentamicin within 48 hours of birth, and over the 2 month study period, their gastrointestinal flora were compared to that in 9 control infants. At 4 weeks, bacteria from the beneficial genera, the Bifidobacteria and the Lactobacilli, were significantly reduced, and although the numbers bounced back by the study’s end, the species diversity did not …

“This research suggests that the merits of administering broad spectrum antibiotics—those that kill many bacterial species—in infants should be reassessed, to examine the potential to use more targeted, narrow-spectrum antibiotics, for the shortest period possible,” says [co-author Catherine]Stanton.

Healthy Sources of Fiber

It’s easy to be fooled when it comes to fiber. Most processed grain products claim to supply you with fiber, but breads and cereals are far from ideal. Not only do cereal grains promote insulin and leptin resistance, which is at the heart of obesity and chronic disease, most are also contaminated with glyphosate.

For example, about 15 years ago, farmers began dousing non-organic wheat with glyphosate just before harvest—a process known as desiccation—which increases yield and kills rye grass.

As a result, most of the non-organic wheat supply is now heavily contaminated with glyphosate, which has been linked to celiac disease and other gut dysfunction. Needless to say, this is the exact converse of what you’re trying to achieve by adding fiber to your diet. Instead, focus on eating more vegetables, nuts, and seeds.

The following whole foods, for example, contain high levels of soluble and insoluble fiber. Psyllium in particular has been shown to improve glycemic control in people at risk for Type 2 diabetes.18

Organic psyllium seed husk, flax hemp, and chia seeds Berries Vegetables such as broccoli and Brussels sprouts
Root vegetables and tubers, including onions, sweet potatoes, and jicama Raw almonds Peas
Green beans Cauliflower Beans

Healthy Fiber Provides Fodder for Beneficial Gut Microbes

As you can see, many of the health benefits associated with fiber involve its impact on the microorganisms in your gut. Not only does soluble fiber serve as a prebiotic but it is also converted to short-chain fatty acids that are then converted to healthy ketones that feed your tissues.

Alterations of the human microbiome through inappropriate and unnatural diet changes (especially reverting away from breastfeeding infants, and avoiding fresh vegetables and other fiber-rich whole foods) appear to be part and parcel of rising disease rates. In essence, we’ve strayed too far from our natural diet, which promotes a healthy gut flora.

A major culprit is food processing, which removes many of the vital nutrients. Add to that the use of agricultural chemicals such as glyphosate, and decimated soil nutrients secondary to industrial agriculture , and it should be clear that what we’re eating today is very far indeed from what our ancestors ate even two or three generations ago. As a result, our microbiome is changing, and it’s changing for the worse.

Soluble fibers, such as psyllium, are ideal nourishment for beneficial bacteria that assist with digestion and absorption of your food, and play a significant role in your immune function. Opting for an organic version of psyllium will prevent exposure to pesticides, herbicides and chemical fertilizers that are present in nearly all commercial psyllium products.

I also recommend choosing one that does not contain additives or sweeteners, as these tend to have a detrimental effect on your microbiome. Sugar feed potentially pathogenic microorganisms, which is the converse of what you’re trying to achieve.