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A notable example of the latter was a former method for bleaching wheat flour, using nitrogen trichloride, the "agene process," in use for most of the first 50 years of this century. "Agenized" flour was found to be responsible for various neurological disorders in animals, and MSO was identified as the toxic factor. The agene process was subsequently discontinued in the United States and the United Kingdom circa 1950. MSO inhibits the synthesis of both glutathione and glutamine, and it is possible that its actions on the nervous system arise from alterations in the amount or distribution of these molecules. Structurally, MSO resembles glutamate, an observation that has also raised the possibility that it might have more direct glutamate-like actions on neurons. In the present investigation, we report excitatory and toxic actions of MSO in an in vitro preparation of adult rat cortex. Field potential recordings in this preparation show that MSO application evokes a sustained depolarization, which can be.blocked by the N-methyl-D-aspartate (NMDA) antagonist L- (+)- 2-amino-5-phosphonovalerate (AP5). However, competition assays using MSO on [3H]CGP-39653 (DL-(E)-2- 174 amino-4-propyl-1-phosphono-3-pentenoate) binding in rat cortical homogenates show only 20% displacement of total binding, suggesting that MSO is acting indirectly, perhaps by releasing glutamate. To investigate this possibility, we measured glutamate release during MSO application. Time course and dose-response experiments with MSO showed significant [3H]glutamate release, which was partially attenuated by AP5. To assess cellular toxicity, we measured lactate dehydrogenase (LDH) release from cortical sections exposed to MSO. MSO treatment led to a rapid increase in LDH activity, which could be blocked by AP5. These data suggest that MSO acts by increasing glutamate release, which then activates NMDA receptors, leading to excitotoxic cell death. These data suggest the medication for rheumatoid arthritis possibility that MSO in processed flour had excitotoxic actions that may have been contributing factors to some human neuronal disorders. Are Loaves and Lou Gehrig's Disease Linked? Researcher blames onetime additive to bleach flour By Nicolle Charbonneau HealthSCOUT Reporter THURSDAY, Jan. 13 (HealthSCOUT) -- White bread may be synonymous with blandness. But if a Canadian researcher's belief that a flour bleaching process may be linked to amyotrophic lateral sclerosis has any merit, the implications would be anything but boring. Amyotrophic lateral sclerosis, or ALS, attacks the motor nerve cells in the spinal cord. It causes progressive muscle weakness leading to total paralysis. However, the brain is virtually 175 unaffected. It's also known as Lou Gehrig's disease, after the baseball player who died of the illness in 1941. Roughly 30,000 Americans have the disease, which usually appears between ages 40 and 70. Use an "extra virgin, cold-pressed, first pressing" olive oil, preferably with a greenish color and some sediment on the bottom, which usually indicates less information on arthritis processing. Most co-ops carry it. If allergic to milk, you can often substitute a 50:50 mixture of applesauce and organic, unrefined canola, sunflower or safflower oil for margarine or butter in recipes, which we have tried in pie crusts and cakes with great results. We used to substitute canola oil by itself, but the texture was somewhat drier and a little crumbly. Try non-hydrogenated peanut butter, available in some grocery stores and all food co-ops. The peanut butter will separate, with the oil floating to the top of the container. The best brand is probably Arrowhead Mills. They sun-dry their organic peanuts to avoid growth of a common mould that produces aflatoxin, which is as toxic as the name suggests. Most commercial peanuts reportedly have aflatoxin as well as pesticide residues. Almond or walnut butters contain healthier fats than peanut butter, without the mould problem. You can find them at food co-ops and health food stores. Buy your oil in sealed bottles and avoid the bulk oils in co-ops, since they are usually rancid (free radicals again). An oil that tastes bitter when you place a drop on your tongue is rancid and should not be consumed. 166 Always refrigerate your oils after opening. Unrefined oils are best refrigerated as soon as you buy them, to prolong their shelf- life. If they are not in lightproof bottles, keep them out of the light. The greater your intake of unsaturated fats like vegetable oils and fish oils (EPA/DHA omega-3s), the more you need antioxidant protection against free-radical damage. If you take supplements of fish oil or evening primrose oil, or use polyunsaturated oils, consider taking extra vitamin E. An effective daily dose of vitamin E is about 300 to 400 IU's per day, and "mixed tocopherols" is probably the best general- purpose form to use. Many studies support its effectiveness in reducing risk of heart disease, arthritis and other free-radical- related diseases. Since vitamin C is used to regenerate 'used' vitamin E, supplementing with 500 to 1,000 mg of vitamin C a day would be prudent as well. The most expensive oils and supplements cannot fully compensate for an unhealthy diet and lifestyle. Use common sense and consult with a nutritionally oriented health professional when you have health concerns. Books by Dean Ornish, M.D. and John McDougall, M.D. offer many excellent ideas regarding diet and lifestyle, and I recommend them for basic dietary information, although their programs tend towards very low fat intake. However, to ensure adequate EFA intake you should have some raw, organic nuts and seeds along with high-quality oils (such as those mentioned above) to supplement these low-fat diets. RAISING PUBLIC AWARENESS 167 There are still holdouts within the 'scientific' community, particularly those employed or funded by the food industry, who claim there is not yet sufficient proof that trans-fats are dangerous, and then cite studies that justify their position. This is the name of the game in modern-day 'science' where egos and money are involved. However, most studies currently appearing in the literature support the idea that these chemically-altered fats are harmful. In such cases of conflict, I always side with Mother Nature: she is much wiser than we will ever be!
Because of food processing and dietary choices, the average Western diet today contains only one-sixth the amount of omega-3 fatty acids needed for healthy function, compared to a healthy balance 100 years ago. Evidence indicates that a deficiency of omega-3 fatty acids is associated with arthritis and joint stiffness, irritable bowel syndrome, PMS, prostate problems, various skin disorders as well as depression, phobias and schizophrenia. 161 The two main sources of omega-3s are oils from organic flax seeds and from cold-water fish (such as mackerel, sardines, tuna, trout and salmon). These fish should not be fried because of the effect of the high temperatures involved and the resultant free- radical damage. Unlike chicken and turkey, cold-water fish should be eaten with the skin on, as this is where the highest concentration of desirable fats is located. There is some concern about eating fish frequently, due to the chemical and heavy-metal pollution in the oceans. Predatory fish concentrate these pollutants in their fatty tissues, but deep-ocean fish are usually less tainted than coastal species. Freshwater fish near agricultural, industrial or mining areas are best avoided due to their high-level intake of toxic chemicals. Farm-raised fish are fed something akin to pet food and should be avoided; they are not as healthy and have insignificant levels of omega-3 fatty acids….When properly processed, organic flax seed oil has the highest concentration of omega-3 fatty acids, at 57 per cent. Omega-3s are also found in certain other "unrefined" seed oils such as chia, soy and canola, but in much smaller amounts. Flax seed oil is particularly sensitive and must be processed under stringent conditions (cold, without light or oxygen), nitrogen- packed in dark bottles to avoid oxidizing, and shipped and displayed in refrigerated containers. While all unrefined, unsaturated oils should be processed, packaged and distributed in this way, the vast majority is not. The companies mentioned earlier adhere to these special 162 methods, and you should be able to buy their oils with some assurance that you are getting a healthy product. We have used oils from both companies for the past few years and have been very happy with them. While more complicated and costly, these methods may someday play an important role in reducing many common degenerative diseases, which are much costlier in the long run especially herbs for arthritis in terms of human suffering and loss of potential. The healthiest foods are usually organically grown and should be eaten close to their natural state. Certified organic seeds and grains are available at most food co-ops. Eating organically grown seeds and other foods is strongly recommended for minimizing chemical intake and optimizing nutrient content. When consuming whole foods, we get a complex array of nutrients which naturally work together to fuel the intricate chemistry that keeps our bodies going, but many of these nutrients are normally lost in commercial processing. Even the most painstaking human efforts to produce healthy packaged foods and oils always fall short of nature's accomplishments. The best oils are provided by nature, neatly packaged to prevent oxidation of their precious contents. No matter what you age. Thanks 193 Love, Margie The Arthritis Lady Get pain relief in weeks guaranteed mailto:arthritislady@yoursuccesslinks.com 1-727-392-8886 EST Remember: IF IT IS TO BE IT IS UP TO ME *************************************************** For anyone that has cancer, here is a retreat I have been to and if or when I get cancer I will go at once…Or any other life threatening disease. I am 76 years young...take no medications...except pain pills for structural damage to my spine due to an accident. I have had two spinal operations. First one failed. Second one May 31, 2000 was 80% successful... Creative Health 918 Union City Rd Union City Mi 49094 517- 278-6260 Owner Donald Haugney. Donald and I were both speakers on alternative health in Costa Rica in 1982. There were over 150 millionaires there from all over the world. We both spoke twice in the week we were there and held joint seminars. It was a blast. For more information on getting rid of cancer, call 620-294- 2704 it is a 24 hour a day recorded message. 194 Enjoy your journey to Health. Love, Margie P.S. Please go to: www.thearthritislady.com and please take a look at what is in the bottle. We have had reports of 2 cancer patients who after being told one of them had two days and the other had six months to live are now back in the mainstream of life. To rebuild your immune system read about the Vibe. To get your Vibe go to: www.thearthritislady.com and use my ID # 92488 or call me at 727-392-8886. 195 FREE BONUS HEALTH REPORT #4 Read This And Throw Away Your Insulin! How some diabetics - with their doctors permission - throw away their insulin. DIABETES Definition: A disorder caused by decreased production of insulin, or by decreased ability to use insulin. Insulin is a hormone produced by the pancreas that is necessary for cells to be able to use blood sugar. Causes, incidence, and risk factors. The cause of diabetes mellitus is unknown, but heredity and diet are believed to play a role in its development. Diabetes results when the pancreas produces insufficient amounts of insulin to meet the body's needs. It can also result when the pancreas produces insulin, but the cells are rheumatoid arthritis drug unable to efficiently use it (insulin resistance). Insulin is necessary for blood sugar (glucose) to go from the blood to the inside of the cells, and unless the sugar gets into the cells, the body cannot use it. The excess sugar remains in the blood and is then removed by the kidneys. Symptoms of excessive thirst, frequent urination, and hunger develop. The (metabolism) of carbohydrates, fats, and proteins is altered. 196 Diabetes occurs in several forms. The most common types are: Type I, or insulin-dependent diabetes mellitus (IDDM); Type II, or noninsulin-dependent diabetes mellitus (NIDDM); and Gestational Diabetes Mellitus. Insulin-dependent diabetes mellitus (IDDM or Type I) usually occurs in people before the age of 30 requires insulin injections to live. Expeller- pressing still generates temperatures up to 200°F (93.3°C), and most of these oils are then refined and deodorized using basically the same nutrient-destroying process used in commercial 'grocery store' oils. Be wary of claims like "certified organic", as there have been instances of fraudulent misrepresentation in this regard. 159 Some companies have been caught lying about the source of their seeds and using regular commercial seeds instead of organic ones. There have even been cases of companies simply rebottling regular oil or mayonnaise with a 'health food' label and charging higher prices. Finnegan mentions two reputable certifying agencies: FVO (Farm Verified Organic), and OCIA (Organic Crop Improvement Association). He reports that only two companies meet his criteria for production of healthful oils: Omega Nutrition in Ferndale, WA (phone 1-800 661 3529),.and Flora, Inc. in Lynden, WA (phone 1-800 446 2110 or (360) 354 2110). herbal remedy for arthritis He also contacted one of the most well-known producers of 'health food' oils in the nation, but they declined to discuss their oil processing methods and refused to allow him to visit their facilities. Note that light and oxygen, in addition to heat, also cause extensive damage to oils. According to Erasmus, light destroys oil 1,000 times faster than does oxygen, so it is important to purchase unrefined oils in black, lightproof bottles. Oxygen should be removed from the bottle and replaced with an inert gas, such as nitrogen or argon. Omega Nutrition packages its oils in this fashion. Flora's oils are bottled in dark glass, reducing the amount of light but not eliminating it. While considerably more expensive, they should be worth the extra money, considering the facts presented in this article. EFA BALANCE AND OUR HEALTH 160 The two groups of essential fatty acids, omega-3 and omega-6, are named for their molecular configurations and where the first "unsaturated" bond occurs along the chain of carbon atoms. Omega-6 oils are found primarily in vegetables and seeds. They are converted to the E1 prostaglandin's (mentioned earlier) via several chemical steps. Most people take in enough of these fatty acids, but some have difficulty converting them to the active prostaglandin's. This blockage is commonly caused by excess trans-fats, anti-inflammatory medications like aspirin or Tylenol, or deficiencies of vitamin B6 or magnesium. An insufficiency of omega-6 EFAs can result in auto immune problems, breast pain and lumpiness, eczema, hyperactivity in children, hypertension, and inflammation, and PMS. Supplementing with borage, evening primrose or black-currant seed oils will usually bypass the blocked step and provide the necessary precursor to make the desired prostaglandins. Dr Siguel has found that the omega-3s are the more likely to be deficient in our Western diets. Remember that most of this information about trans-fats has been known for many years, but processors have succeeded in keeping the issue out of the public eye; another example of caveat emptor (let the buyer beware) in the food industry. Now that you are aware of it, the rest is up to you! Good luck, and good health! 1. Erasmus, Udo, Ph.D., Fats that Heal, Fats that Kill, Alive Books, Burnaby, BC, Canada, 1987, 1993. 2. Harvard Health Letter, Summer 1994. 3. Jaffe, Russell, M.D., Lipids (audiotape), 1992. 4. Siguel, Edward, M.D., Ph.D., Essential Fatty Acids in Health and Disease, Nutrek Press, Brookline, MA, USA, 1995. 5. Rudin, Donald, M.D., and Felix, Clara, The Omega-3 Phenomenon, Rawson, New York, USA, 1987. 6. Lipids, March 1996, 31:Suppl:S27982. 168 7. Finnegan, John, N.D., The Facts About Fats, Celestial Arts Publishing, Berkeley, CA, USA, 1993. 8. "Deficiency of essential fatty acids and membrane fluidity during pregnancy and lactation", Biochemistry, Proceedings of the National Academy of Sciences, USA, vol. 88, June 1991. 9. American Journal of Clinical Nutrition, 1967, 20:462-475. 10. The Lancet, 14 November 1987 11. Circulation, January 1994, 89(1):94-101. 12. American Journal of Cardiology, 1993, 71:916-920. 13. Clinical Science, April 1995, 88(4):375-92. 14. Circulation, ibid. 15. The Lancet, March 1993, 341(8845):581-5. 16. Ornish, Dean, M.D., Dr Dean Ornish's Program for Reversing Heart Disease, Ballantine Books, New York, USA, 1990. 17. McDougall, John A., M.D., The McDougall Program, Plume (Penguin Books), New York, USA, 1991. * Morrison, Robert Thornton, and Boyd, Robert Neilson, Organic Chemistry, Allyn & Bacon, Inc., Boston, USA, 1973, 1979, 3 ed. About the Author: Dr Dane Roubos, B.Sc., D.C., D.A.B.C.I., has been a student of nutrition for 25 years, and a practicing chiropractor for the past 14 years. He is a Diplomate of the American Board of Chiropractic Internists, and currently teaches full-time at the Northwestern College of Chiropractic in Minnesota. He is committed to helping people learn how to live closer to the Earth, the spirit and their deeper selves…. 169 This article is only for information and does not take the place of medical advice. They mainly give you a starting place to explore what is best for you. I agree knee arthritis with everything in these articles, but it is up to you to make your own decisions. Thanks and Love Margie. 170 BONUS HEALTH REPORT #2 “Why white flour is an abomination - and is killing you.” “Dangers Of White Flour” White Flour is Killing Us!!! COMMENT by Margie Garrison. This article has many, many words way beyond me. Please don’t let that keep you from reading it. Just gloss over the technical words and get the meat of the article. It could save your life. ******* [aspartameNM] Shaw: white flour bleach, MSO (excitotoxin), ALS Dec 1998: hypothalamic lesions, obesity 1.18.00 Shaw: white flour bleach, MSO (excitotoxin), ALS Dec 1998: hypothalamic lesions, obesity 1.18.00 Jan 14 2000, Did consumption of flour bleached by the agene process contribute to the incidence of neurological disease? Shaw CA, Bains JS Christopher A. Shaw Department of Ophthalmology, University of British Columbia, Vancouver, Canada. cshaw@interchange.ubc.com cshaw@unixg.ubc.ca 604-822-6612 171 The present report proposes the hypothesis that increased levels of neurodegenerative disorders in humans may have arisen due to inclusion in the diet of methionine sulfoximine (MSO), a byproduct of the bleaching of flour by nitrogen trichloride. This method of bleaching, the 'agene process' was in use from early in the century and continued until at least 1949/1950. One hundred years ago, heart disease was virtually unknown. Today, two-thirds of US citizens develop heart disease. Something has clearly gone wrong with the way we are living, and one of the main factors could indeed be the introduction of over refined, over processed, devitalized oils. Other studies support this idea. For instance, a study conducted at the Harvard School of Public Health indicated that intake of partially hydrogenated vegetable oils may contribute to the risk of heart attack. Research by Dr Siguel has also given more weight to the theory that dietary trans-fatty acids are a risk factor for heart disease. 157 A report by the Danish Nutrition Council said that studies suggest that the consumption of trans-fatty acid from margarine is equally or perhaps more, responsible for the development of arteriosclerosis than saturated fatty acids. They recommended reducing the trans-fatty acid content in all Danish margarine products to 5 per cent or less (it was then 0 to 30 per cent). Another study done by the Department of Nutrition at the Harvard School of Public Health in Boston, analyzed the diets of 239 patients admitted to Boston hospitals for their first heart attack, and compared them with the diets of 282 healthy control subjects. After adjusting for several lifestyle variables, they found that margarine intake was significantly associated with the risk of myocardial infarction. A Harvard Medical School study followed more than 85,000 women over an eight-year period. The researchers compared the diets of those who developed heart disease over that time with those who did not. They found that major dietary sources of trans-fats, such as margarine, were significantly associated with higher risks of coronary heart disease. PROBLEMS WITH COMMERCIAL PROCESSING Refined polyunsaturated vegetable oils have been very popular in the US since the anti-cholesterol fad began many years ago and the medical profession began promoting their use. When properly prepared and utilized, some of these oils are healthful sources of EFAs. Unfortunately, the standard commercial 158 refining process destroys the EFAs and creates high levels of trans-fatty acids, while removing important natural constituents and protective agents like minerals and hand arthritis vitamin E. In The Facts About Fats and Fats that Heal, Fats that Kill, John Finnegan and Udo Erasmus describe the usual commercial refining process for vegetable oils. It begins with seeds that may contain high levels of pesticides and herbicides. The seeds are crushed and subjected to a series of chemical treatments at temperatures up to 520°F (271°C). These treatments include the use of toxic solvents, caustic soda, preservatives and defoamers, and they result in the destruction of essential fatty acids, loss of vitamins and minerals, and the formation of trans-fatty acids and free radicals. This is exactly the opposite of what is desirable. It is all in the name of longer shelf life and consumer acceptance (what's left looks clean and pretty!). This also happens to the oils used in processed foods, which means most everything that comes in a can or a box. Remember to read those labels! According to Finnegan and Erasmus, the "cold-pressed" or "expeller-pressed" oils available at health food stores are no guarantee of quality. |
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