Aha'va Wellness Research & Education

Omega-3 fatty acids as a remarkably effective treatment for ADHD”

Candy Lewis — Sun, 06 May 2007 03:08:25 +0000

“It’s so simple, so safe…and so under-used. But more and more evidence is pointing toward Omega-3 fatty acids as a remarkably effective treatment for ADHD”

Rob’s story will probably be familiar to many parents. When Kevin was in 5th grade, Rob and his wife Julie attended a routine parent-teacher meeting and were surprised when one of Kevin’s teachers asked if they’d ever considered having their son tested for attention deficit/hyperactivity disorder (ADHD).

Long story short: Several of Kevin’s teachers thought he should be medicated. But when Rob and Julie looked at their son, they didn’t see a problem, they saw a healthy boy with plenty of energy, an outgoing sense of humor, and lots of curiosity - in other words: a normal kid. So instead of medication they cut way back on his junk food and sugar consumption. And while they saw results at home, some of Kevin’s teachers continued to suggest the need for medication.

Last year, an Australian study that tested fish oil supplements on more than 100 children (ages 7-12) who had been diagnosed with ADHD, proving amazing results.

Rob mentioned that he’d gone through some trial and error in his search for the right product. Fish oil in liquid form was a bust because Kevin strongly resisted taking spoonfuls of the oil. But when Rob looked for fish oil caps, all he could find were gel caps that were too big for a child to swallow. He asked salespeople at vitamin shops if smaller gel caps were available, but they were only knowledgeable about the products on their shelves.After doing some research online, Rob ordered a product called Eskimo-3 Fish Oil, which comes in gel caps that are about half the size of normal fish oil caps. He says Kevin can easily swallow these and he even likes the flavor, which is helped by a little natural lime and rosemary flavoring. There is also another product called Eskimo Kids, made by Cardinova International, the same Swedish company that manufactures Eskimo-3. It’s a tutti-frutti flavored liquid formula that contains omega-3, 6, and 9, along with vitamins D and E.

One teaspoon contains 800 mg of omega-3 fatty acids, which is a good start. But in “The Kids are Alright,” Allan Spreen, M.D., recommends three to six grams of omega-3 daily when addressing hyperactivity in a 12-year-old. And the added vitamin E is important as well. Dr. Spreen: “The vitamin E counteracts free-radical formation from unsaturated oils (funny how all the hoopla about unsaturated fats seems to ignore that), so for an almost-teenager I’d include at least 400 IU of mixed tocopherols. I’d also add 100 mcg of selenium.”
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Side Note: Omega 3’s are great for depression, Alzheimers, arthritis and a host of other problems. Recently new books on the benefits have hit the shelf. You can purchase a number of them on www.amazon.com by doing a search. Kae
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How do you ask someone at risk of dementia to participate in a study in which they might receive a placebo and miss out on a therapy that could prevent them from slipping into a prolonged and very challenging end of life?This is the ethical dilemma that that prevents clinical researchers from mounting such a study. So in lieu of clinical trials, research into the prevention of Alzheimer’s disease (AD) is mostly confined to laboratory animals. It’s far short of the double-blind, placebo-controlled gold standard, but this sort of research is still very useful in revealing promising therapies.

A new trial does just that, and also confirms the results of previous trials, giving hope to those diagnosed with the early symptoms of dementia.

A 2002 Canadian study found that Alzheimer’s patients and elderly patients with various types of dementia all had lower levels of docosahexaenoic acid (DHA; an omega-3 fatty acid) than subjects with normal cognitive function. And in a follow up study, researchers analyzed ten years of data taken from more than 1,100 elderly men and women. Results showed that those with high levels of DHA had nearly 50 percent reduced risk of developing AD.

In the current issue of The Journal of Neuroscience, researchers from the University of California, Irvine, report on a study that sheds new light on the use of omega-3 fatty acids in AD treatment.

STUDY PROFILE
Researchers used mice that were genetically altered so they would develop the waxy amyloid brain plaques that are common in AD
When DHA was added to mouse food, accumulation of amyloid plaques was reduced, as was another protein that contributes to plaque formation
When omega-6 fatty acids were added to food, the positive benefits of DHA intake were diminished over the course of a year As I’ve noted in previous e-Alerts, omega-6 fatty acids are far more common in the average western diet than omega-3s. The ideal ratio of omega-3 to omega-6 intake is 1:1 - a ratio that’s hard for most of us to reach without making a special effort to reduce omega-6 intake and increase omega-3.Walnuts and flaxseed contain omega-3 fatty acids, but only fish contains both DHA and eicosapentaenoic acid (EPA). When combined, these two essential fatty acids have been shown to help prevent depression, as well as heart disease, arthritis, influenza, hyperactivity, and even some forms of cancer.

A similar study conducted at UCLA, and also reported in The Journal of Neuroscience: Researchers divided older mice into three groups to receive different diets: a low-DHA diet, a high-DHA diet and a DHA-free diet. After three months, the UCLA team analyzed tissue samples from different sections of the mouse brains. They found that amyloid plaque was significantly reduced in mice on the high-DHA diet, while total amyloid accumulation was more than 70 percent less in mice that received a high-DHA diet when compared to those in the DHA-free group.

Sage is another natural agent that has been shown to help control the advance of Alzheimer’s. Researchers at the Medical Plant Research Centre (MPRC) in the UK have shown that sage inhibits an enzyme called acetylcholinesterase (AChE), which breaks down acetylcholine, a neurotransmitter chemical that’s typically deficient in Alzheimer’s patients.

Elaine Perry is the director of the MPRC and a professor the University of Newcastle upon Tyne. She and her colleagues have studied a variety of botanicals in the treatment of Alzheimer’s. In 2004, Professor Perry presented data that showed sage to have a significant effect on behavior and attention. And when lemon balm was added to sage, the combination improved memory and mood.

Professor Perry told Reuters Health: “Lemon balm reduced agitation and improved quality of life in people with Alzheimer’s disease.”
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For most of the 1990s, Ms. Shepard struggled with a host of gastrointestinal symptoms. Treatments had little effect until she was accurately diagnosed with celiac disease in 1999. That was a life-changing moment that closed the door on a decade of health problems, and opened another door on a daunting challenge: She would have to completely change her diet in order to stay healthy.Over the next seven years, Ms. Shepard successfully overcame that challenge, and in the process produced a valuable tool for other celiac disease patents and their families.

Celiac disease (CD) is an autoimmune disorder in which gluten (a component of grain) obstructs absorption of nutrients in the small intestine. Untreated, chronic CD can lead to malnutrition, cognitive decline, poor blood sugar management, headaches, fatigue, and severe gastrointestinal problems.

There’s no way to prevent celiac disease because it’s an inherited condition. But the health problems associated with CD can be prevented by avoiding gluten - which is easier said than done. The high gluten grains can easily be remembered with the acronym “BROW,” or barley, rye, oat, and wheat (although recent studies have shown that wheat-free rolled oats may not cause problems.) But avoiding these grains is just the start, because gluten is often hidden in binders, fillers, and flavorings in processed foods, and is also common in soups, soy sauce, and low-fat or non-fat products.

So - how does someone with celiac disease begin a zero-gluten diet? One place to start is with Ms. Shepard’s cookbook titled “Nearly Normal Cooking for Gluten-Free Eating.” Ms. Shepard noted that gluten-free meals tend to be fairly unappealing. So over the past few years she’s developed more than 145 of her own recipes for nutritious, tasty meals that can be prepared without resorting to specialty ingredients. Her cookbook also offers a recipe for all-purpose gluten-free flour, which she developed herself. In addition, the book contains a reference guide to safe grains and alcohols, and general advice about how to cope with CD.
You can find more information about celiac disease and Ms. Shepard’s cookbook on her web site: nearlynormalcooking.com.

A number of studies have shown that a plant-based enzyme called Aspergillus oryzae may be effective in helping protect the intestine from the effects of gluten.

“Modern food processing has largely obliterated the natural enzyme content of our foods. Enzymes cannot survive at temperatures over 118 F, which means that, except for fresh fruits and vegetables, almost all of the food we eat is completely enzyme-free.

“Plant-based enzymes…remain stable and active through a wide range of acidic and alkaline environments. The enzymes can be taken with no encapsulation whatsoever, dissolved in juice or water, for example. Unaffected by the high acidity of the stomach, these enzymes can begin digesting proteins, fats, and carbohydrates while still there, continuing their work in the small intestine.

“Taking enzyme supplements with meals can greatly increase digestive efficiency, breaking down potentially irritating food compounds and eliminating bloating, gas, and heartburn.”
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If we change the term “toxic waste” to “sunshine and lollypops,” then homebuyers might not be so reluctant to purchase houses built next to a former sunshine and lollypops dump.That’s the basic logic behind a new FDA proposal to relax labeling regulations for foods treated with radiation to kill bacteria. Apparently consumers are turned off by product labels that indicate the food has been irradiated. So the proposed rule would allow some foods to use the word “pasteurized” instead of “irradiated,” even though the pasteurization process is completely different than the process of exposing food to radiation.

Wait - it gets better.

The proposal would also allow food manufacturers to petition the FDA with suggestions for other alternate terms to replace…that word no one wants to use.

May I suggest “toasted”? Or how about “grilled to perfection”? Or maybe “shizzled”?

As you might guess, critics say that alternate terms - including “pasteurized” - are misleading. And you’ll never guess who agrees with them. The FDA! The proposal actually includes this statement: “Research indicates that many consumers regard substitute terms for irradiation to be misleading.”

Gee, ya think? If someone were trying to make the FDA look ridiculous, they couldn’t do a better job than the FDA.
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Are your legs driving you absolutely mad? Twitching and aching so it’s next to impossible to sit still for very long or sleep through the night? Traditional doctors have searched for a solution for the urgent need to move your legs but they haven’t been able to unravel the mystery. And I’m not surprised…As usual they’re focusing on symptoms and ignoring the reason for restless legs. I’m talking about nutrition: the missing link in just about every mainstream medical approach.Your muscles rely on specific nutrients to remain relaxed, strong and feeling good. Yet many of us don’t get as much as we need. It’s no wonder 1 in 10 Americans is suffering… But now, there’s new hope for the 30 million people who worry about restless legs. Little did we know the most important help yet for restless muscle sufferers would come from a simple drugstore mineral, but with one important consideration…
I’ve recommended magnesium to help relieve muscle cramps for years, but it’s essential for
restless muscles, too. Those experiencing leg twitching and spasm often suffer from magnesium deficiency. Clinical evidence shows that supplementing with magnesium can relax agitated muscles and helps relieve discomfort.

But before you run out for a big bottle of magnesium it’s important that you understand plain old magnesium isn’t enough . If you want to relax restless muscles and sit through a movie or enjoy a good night’s sleep, then you need to know about an amazing breakthrough doctors made in Queensland, Australia…

For over a decade a team of doctors in Queensland studied muscle-helping nutrients for their effects on restless, aching legs. And they found that for maximum benefit, one of the most important secrets to easing muscle restlessness isn’t one magnesium it’s four…You see, magnesium exists in many forms. Magnesium “citrate” is the best known and the most easily absorbed by restless, aching muscles. Yet when these doctors combined citrate plus three other forms of magnesium this mineral was even more beneficial!

Their research revealed that these four forms work together to promote healthy, well-functioning muscle tissue. And together they work better to calm the uncontrollable urge to move your legs when you’re riding in a car or sitting for any length of time. Just look what these four forms can do:

Improve periodic leg movement symptoms when you’re sitting or lying down with magnesium citrate.

Hydrate muscle tissues, soothe inflammation and help relieve leg muscle aches and pains with magnesium sulfate.

Carry this muscle helping mineral more easily into tissues where it could help to calm agitated, twitching legs with magnesium phosphate. Allow more magnesium into muscle cells for a higher muscle mineral level with the much smaller magnesium molecule, magnesium oxide. (The more magnesium your muscles can retain, the more opportunity to relax your leg muscles.)

The bottom line? All four forms of magnesium in just the right combination, work like magic to resolve magnesium deficiency, helping to soothe the twitching, jumping and pain in your legs.
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To the growing list of health risks linked to synthetic Hormone Replacement Therapy (HRT) - (a list that already includes heart attack, stroke, and breast cancer), we can now add the risk of ovarian cancer.According to a report in The Lancet, women who use HRT may be 20 percent more likely to die from ovarian cancer. This conclusion is based on the most recent results of the ongoing UK research project known as the Million Women Study.

In spite of this new development, a report in New Scientist offers some dubious encouragement: “But doctors stressed that younger women who need the drugs to relieve serious menopausal symptoms should still consider taking HRT, because new, lower-dose formulations are available that can be prescribed for shorter periods of time.”

Two questions:
1) Who are these “doctors”? New Scientist doesn’t tell us, but we do know one thing about them: They don’t seem deeply concerned about potential health risks.
2) Shorter periods of time? What if a woman fills the prescription and then throws it away? Given the known health risks, that seems like it would be a reliably safe “shorter period of time.”

If you’re a woman who’s experiencing menopause symptoms, do an internet search for information about bioidentical hormone replacement therapy.
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Is Splenda Making You Sick? Find Out Some Common Reaction SymptomsSplenda, which is the brand name for the non-nutritive sweetener sucralose, is added to hundreds of foods and beverages sold in the United States and abroad. At this time there have been no long-term studies done to show how this manmade substance reacts in the human body.

Despite this lack of research, Splenda is showing up in many products , even those that claim to be “healthy,” and Americans are buying them thinking they are somehow better than those with sugar.

In all actuality, if you eat Splenda you are acting as a guinea pig in a science experiment since no one knows what the long-term effects of Splenda will be.

Maybe you are thinking, but it is FDA-approved so it must be safe. Well, I could fill many pages listing all of the “approved” substances that have turned out to be unfit for human use, but here are just a few:
* Aspartame
* PEDIARIX combination vaccine for children
* Food irradiation
* FluMist nasal flu vaccine

If you would like to know more about why Splenda is essentially chlorinated table sugar, you should read The Potential Dangers of Sucralose . Some chlorinated molecules serve as the basis for pesticides such as DDT and accumulate in body fat and tissues. Although is commonly thought that surcralose passes through the body unabsorbed, FDA research says otherwise. According to FDA tests, 11 percent to 27 percent of sucralose is absorbed by humans, and tests by the Japanese Food Sanitation Council show that up to 40 percent may actually be absorbed.

In fact, here is what it says on the Splenda Web site: “Studies have shown that about 15% of ingested sucralose is passively absorbed from the gastrointestinal tract. The small amount of sucralose that is absorbed is distributed to essentially all tissues.”

Along with the lack of long-term studies, sucralose has been the subject of fewer scientific studies than any other non-nutritive sweetener. Perhaps they are afraid of what they may discover. Already Splenda has surpassed Equal in dollar-market share, and any negative findings would surely cut into these massive earnings.

The Splenda site also states that Splenda causes “no known side effects.” Well below I’ve included a list of reactions compiled from those that readers have experienced. Although many of these symptoms could indeed have other contributing causes, most people stated that the symptoms began around the same time they started using Splenda, and then subsequently disappeared when Splenda was removed from their diet. You can read our Splenda testimonials to get their entire stories, and if you find yourself experiencing any of the symptoms below I urge you to remove Splenda from your diet if you have not done so already.
Splenda Reaction Symptoms
” Flushing or redness of the skin
” Burning feeling of the skin
” Rash
” Itching
” A panicky or shaky feeling
” Swelling
” Blisters on the skin
” Welts
” Nausea
” Stomach cramps
” Dry heaves
” Becoming withdrawn
” Loss of interest in usual activities
” Feeling forgetful
” Moodiness
” Dulled senses
” Unexplained crying ” Acne or acne-like rash
” Anxiety
” Panic attacks
” Feelings of food poisoning
” Headache
” Seeing spots
” Mental or emotional breakdown
” Altered emotional state, i.e. feeling irate, impatient, hypersensitive
” Pain (body, chest)
” Bloated abdomen
” Diarrhea
” Trouble concentrating/staying in focus
” Feeling depressed
” Vomiting
” Seizures
” Shaking
” Feeling faint
http://www.deepdownwellness.com/althealth/splendasymtoms.html
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Do the Makers of Splenda Know Something They Aren’t Telling You? - Who owns the Web site www.SplendaIsNotSafe.com? Why, the manufacturers of Splenda, of course.
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Splenda is Not a “Healthy” Sweetener
The artificial sweetener Splenda is quickly gaining popularity in a market that was previously dominated by Equal and Sweet’N Low. In January 2003, Splenda even surpassed Equal in dollar-market share.
Splenda, the brand name for sugar-derivative sucralose, is converted from cane sugar to a no-calorie sweetener. It isn’t recognized as sugar by the body and therefore is not metabolized.
Splenda is marketed as a “healthful” and “natural” product since it is derived from sugar. However, its chemical structure is very different from that of sugar and sucralose is actually a chemical substance.
Brand Channel April 28, 2003
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Danger of Splenda: Fact or Fiction?
Arguments that Danger of Splenda is Real
Is Splenda dangerous? Some say yes, the Danger of Splenda is real for the following reasons.

Like pesticides, Splenda is a chlorinated compound (Chlorine is toxic).

Splenda is absorbed and metabolized by the body. According to the FDA’s “Final Rule” report, 11% to 27% of sucralose is absorbed in humans. About 20% to 30% of absorbed sucralose is metabolized.

Insufficient evidence that it is safe. As of April 29, 2005, there were only 76 studies cited in PubMed, the National Library of Medicine in contrast to 3001 studies on saccharin 785 studies on aspartame. Even more importantly,

There are no *independent* controlled human studies on sucralose (similar to 15 years ago for aspartame).

There are no long-term (12-24 months) human studies of sucralose’s effects.

Some evidence that it is not safe: Sucralose (Splenda) may result shrunken thymus glands, impaired immune system and enlargement of liver and kidneys (New Scientist, Nov 23, 1991).
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THE BITTER TRUTH ABOUT ARTIFICIAL SWEETENERS

According to researchers and physicians studying the adverse effects of aspartame (Aspartame is the technical name for the brand names, NutraSweet, Equal, Spoonful, and Equal-Measure.), the following chronic illnesses can be triggered or worsened by ingesting of aspartame: Brain tumors, multiple sclerosis, epilepsy, chronic fatigue syndrome, parkinson’s disease, alzheimer’s, mental retardation, lymphoma, birth defects, fibromyalgia, and diabetes.

Sugar Free Products Alert!

“I have observed severe intellectual deterioration associated with the use of aspartame products (NutraSweet/Equal/Spoonful/Canderal/Benevia, etc.) It was usually manifest as great difficulty in reading and writing, obvious problems with memory and grossly impaired orientation to time, place and person.” H. J. Roberts, M.D.

“Aspartame has a profound effect on mood and cognition….depressed mood, anxiety, dizziness, panic attacks, nausea, irritability, impairment of memory and concentration.” Ralph Walton, M.D. (Learn about the Legal class action against aspartame. )
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Many restaurants will give you free food or service on your birthday. Most of these will probably come with a song from the employees to embarrass the special person. This list may not apply to all stores so please give them a call first. http://www.spoofee.com/index.php?section=birthday

ALFY’S PIZZA - free mini pizza
ALL-AMERICAN CAFE - free dessert
APPLEBEES - free dessert
AUSTIN GRILL - Register First - free meal
BAKERS SQUARE - free pie
BANDIDO’S - free entry
BANJARA INDIAN CUISINE - free meal
BASKIN ROBBINS - free ice cream treat
BEACHES RESTAURANT - free meal
BENIHANA’S JAPANESE RESTAURANT - free dinner WITH 3 other paying guests ( Verify first with your local )
BENNIGANS - free dessert + song
BERN’S - free meal
BILL KNAPP’S - gives adults a % discount equal to age; plus a free bday cake (w/purchase of a meal) during the week of your B-day
BLACK BRISKEE - free meal
BOB’S BIG BOY - free hot fudge ice cream
BUFFALO WILD WINGS (BW3) - free dozen hot wings
BURGER KING - free kids meal to all kids club members
CALIFORNIA PIZZA KITCHEN - Register First - free kids meal during the month of their birthday
CAPTAIN DIZZY’S CAR WASH - free car wash
CARROWS - free cake
CATTLEMEN’S - free dessert and cowboy hat
CHARLIE BROWNS RESTAURANTS - free meal for “Handshake Club” members
CHARLIE’S SEAFOOD - free meal
CHEVY’S - free dessert and sombrero
CHILI’S - free song
CHIPS N GIGGLES - free meal
CLAIM JUMPER - Free Dessert
CROWN THEATRES - Buy One Movie Ticket, Get One Free
CRAZY BUFFET - free meal
DAVE AND BUSTERS - $5 game card credit
DENNY’S - free meal (said to be only kids under 10 now)
DESPARADOS MEXICAN RESTAURANT - free meal
DOCKSIDE RESTAURANT - free meal
DUKE’S CHOWDER HOUSE - b1g1 coupons (register first). FREE dinner for your birthday!
EINSTEIN’S - free meal
EL CHICOS - free dessert
ERNIE’S STEAKHOUSE - free meal
FAMOUS DAVE’S BARBEQUE - free meal (w/advance signup)
FUDDRUCKERS - free burger
FUNNY BONE COMEDY CLUB - free cake (party of 5 min.; 2 drink min.)
GOLDEN CORRAL - free meal to birthday Club members (not just kids!) during month of birthday
GRILLFISH - free meal
HANA JAPAN - free meal
HARD ROCK CAFE - free dessert
HOMETOWN BUFFET - free birthday cake
HOULIHAN’S RESTAURANT - free entree
HOLLYWOOD VIDEO - one free video rental
HOOTERS - free song + tshirt
HOSS’S STEAK HOUSE AND RESTAURANT - free cake + song
IHOP- free meal
JOE’S CRAB SHACK - free cake
JT WHEATFIELDS - free coupon in phone book
KING BUFFET - free meal
LADONNA - free meal
LOMBARDI’S IN BALLARD - Register First - free meal w/another during month of birthday
LOTUS - free meal
LUTHERS BBQ - free stuff (varies) for “Great Rewards” members
MACARONI GRILL - free dessert + OPERA-style “Happy birthday” song
MAGGIANOS - $10 Off purchase of $20 (sign up in advance)
MARIE CALENDERS - free dessert
MAX AND ERMA - free $5 dessert
MEXICAN VILLAGE - free meal
MOONIES DINER - free meal
MUCKLESHOOT CASINO - free sushi dinner + player’s club points
NEWICK’S SEAFOOD RESTAURANTS - free entry
NITTY GRITTY - free drink + souvenir glass
OKAYAMA RESTAURANT - free meal
OLD SPAGHETTI WAREHOUSE - free meal
OLIVE GARDEN - cake (some say free, most say $$)
ONAMI - free dinner WITH 3 other people paying
OUTBACK Steakhouse - free dessert + song
PANCAKE HOUSE - free entry
PAPPA’S RESTAURANTS - free dessert
PARADISO’S - free meal
PERKIN’S - free stack of pancakes
PF CHANGS - free cake or cheesecake
PIZZA EXPRESS - free meal
PONCHO’S - free meal, dessert &picture
PROVINO’S ITALIAN RESTAURANT - free $10.99 meal and ice cream dessert
Radisson - free entree in their 12th floor restaurant
REAL SEAFOOD COMPANY - free meal and dessert
RED LOBSTER - free slice of cake + song
RED ROBINS - Register First - free burger coupon / discount coupon
RICE &COMPANY - free meal for Robinson Rewards Club members
ROCK BOTTOM - free appetizer for Mug Club members
ROUND TABLE - free personal pizza
SCALINI’S ITALIAN RESTAURANT - up to 10.95 off pasta specialties
SHEPARD’S BUFFET - free dinner buffet w/3 other paid customers
STEAK AND ALE - free mini choco cake
STEAK-N-SHAKE - free dinner for “birthday club” kids
TACO BELL - free combo meal of your choice
TGI FRIDAYS - Free birthday Dessert
THE 99 - free meal
THE BARNSIDER’S/DEPOT RESTAURANTS - 1/2 off meal + cake &song
THE LOFT - free meal
THE PALM - 3lb lobster (must be a member/register first)
THE PARADISO - free entry + sombrero &song
THE VINE TAVERN - free meal
TODAI SEAFOOD BUFFET - Free Meal or voucher for Meal Next Visit
TONY ROMA’S - free dessert, free meal
UP THE CREEK - free meal and dessert
VACCARO’S ITALIAN PASTRY SHOP - free dessert and drink
WENDY’S - free kids meal to all kids club members
Z’ TEJAS - Register First - $15 coupon for the month of your birthday
ZIO’S - free dessert mini pizza
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A recent Reuters Health report notes that Pfizer has started running TV ads for the arthritis painkiller Celebrex. More than two years ago, Pfizer pulled all TV advertising for Celebrex when Vioxx (the primary competitor of Celebrex) was suddenly yanked off the market for safety concerns.

Now, after a couple of years lying low, Celebrex commercials are back on the air - along with some controversy.

Representatives for Public Citizen - a consumer advocacy group - have written a letter of complaint to the FDA, charging that the new ads purposely confuse consumers. It seems the current ad campaign suggests that heart risks associated with Celebrex are no different than the heart risks linked to non-steroidal anti-inflammatory drugs (NSAIDs).

Celebrex is a COX-2 inhibitor, which, technically, is an NSAID. But in spite of the fact that the FDA requires a warning that all NSAIDs increase the risks of heart attacks and strokes, NSAIDs risks in general are not as severe as those of COX-2 inhibitors, according to the American Heart Association.

In response to the Public Citizen letter (here’s where the fun starts) a spokesperson for Pfizer told Reuters Health, “What we are trying to convey through the ad is that all prescription NSAIDs carry the same warnings. A warning is different than a risk.”

Riiiight. Just because there’s a black box warning, that shouldn’t lead anyone to think there’s an actual, you know, RISK. That black border? Oh, that’s just for decoration. No need to be ALARMED or anything!
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Good articles about EMR and Autism

http://www.genengnews.com/news/bnitem.aspx?name=15755319

http://www.sun-sentinel.com/news/local/southflorida/sfl-cellradiationgallery,0,7288949.storygallery?coll=sfla-home-headlines
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Heart surgery kills
Back in 1977, the chief of cardiology at Harvard Medical School, Eugene Bramwald, warned that bypass surgery was unacceptably dangerous. He also expressed concern that the heart surgery industry had become so lucrative it would be difficult to change. Bramwald was right. Bypass surgery now costs 27 billion dollars a year. Meanwhile the New England Journal of Medicinepublished a study showing that heart patients who elected to have surgery experienced a death rate from heart attack that was 214 percent higher than those who didn’t. Very simply, those who refused surgery lived longer. Invasive surgery such as bypasses and angioplasty are detrimental to health, even though patients are often told they must have them and will die without them. The truth is, you die becauseof them, as modern medicine continues to blunder. Surgery is unnecessary because heart disease is both preventable and reversible through diet and supplementation.
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People with high levels of vitamin C in their blood have about half the risk of dying when compared to people with low levels - regardless of age. A study conducted by Cambridge University in England and reported in the Lancet found that low plasma levels of vitamin C were directly related to higher mortality from all causes, especially from heart disease. High levels of C were protective even against cancer. The researchers found that eating even one extra serving per day of a fruit or vegetable rich vitamin C would reduce the daily risk of death by 20 percent. They concluded that even modest increases in fruit and vegetable consumption would have a major impact in preventing disease. Vitamin C is well known for it role in preventing and reversing disease. It is fundamental to human biochemistry and protects against all degenerative diseases as well as infectious diseases. Beyond Health recommends daily supplementation with a minimum of 3000 mg per day and to bowel tolerance for those with chronic diseases. Unfortunately, most people are unaware that almost all of the vitamin C on the market is of low quality and not what you should be taking. Use only uncontaminated, high quality vitamin C that is 100% L-ascorbate, fully reduced and corn free
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Elevated triglycerides (fats and oils found in foods or the body) have, for the first time, been linked to stroke. An eight-year study recently reported in Circulation found that people with triglyceride levels in excess of 200 mg/dL had a significantly higher risk of stroke, in fact 30 percent higher. The American Heart Association’s recommendation is to keep triglyceride levels below 150 mg/dL. To keep your levels low, stay off of sugar and white flour, eat more fresh fruits and vegetables, and adopt a sensible supplement

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Frequencies Explained

Candy Lewis — Sun, 06 May 2007 02:44:00 +0000

Frequencies Explained
Nutrition through Frequencies and Sound
Ó 2004 by Nenah Sylver, PhD
Electromedicine as a Healing Art
From ancient times, electromagnetic energy was commonly used for healing. From electricity (lightning) and static electricity (friction) to magnetism (lodestone), from the sun (for its far infrared and ultraviolet radiation) to visible light (for its different colored wavelengths), human beings have enjoyed all of these energies on the electromagnetic spectrum. The uses were based on natural phenomenon, but about the early 1800s, electrical current began to be harnessed—first for providing light, and then for more sophisticated needs, such as the telegraph and for running machines in factories. By the 1900s, electrical power was much more common for the home as well as the workplace.
Given the healing properties of many forms of electrical and magnetic energy, it did not take long before numerous electronic devices were invented for medical treatments. In his book Electrotherapy and Light Therapy with Essentials of Hydrotherapy and Mechanotherapy, Richard Kovács describes a startling array of electronic equipment that proponents of modern electromedicine will recognize as forerunners of the instruments used today. What is so fascinating is that Kovács’s book was published in 1949. Healing with electricity is not new.
The past seven decades have brought us many remarkable modalities, but two of the most well-known are Royal Raymond Rife’s frequency technology and Hulda Clark’s zapper technology. Both of these methods transmit frequencies electronically—via either a light tube or electrodes, and very occasionally, via CDs or DVDs (for Rife sessions). The broad category of electromedicine devices share many wonderful features: they are non-invasive; they support the body’s innate ability to heal instead of shutting down its natural functions; most laypeople find the various appliances easy to use; and the equipment is fairly inexpensive, considering the benefits one receives. Also common to these devices is the use of frequencies. I will expand on this concept throughout this essay.
Recently, users of electromedicine devices have expressed an interest in frequencies as they relate to nutrients. Questions like “What’s the frequency of calcium?” are becoming common. People treating themselves with frequency therapy also question the relationship between electronically emitted frequencies and sound, correctly understanding (or intuiting) that there is a connection.
The frequencies of most nutrients are indeed known. And Rife and Clark frequencies do relate to sound. Knowing the frequencies of nutrients, and how to apply them through audio channels, is vitally important. For, thanks to CODEX, the World Trade Organization, the pharmaceutical companies, and the ruling elite, our access to a wide variety of life-giving vitamins, minerals, amino acids, and other supplements is now being threatened worldwide. Legal restrictions have already been established in Australia, Canada, and most countries in Europe (except Switzerland, which had the foresight to refuse to join the European Union which subscribes to these restrictions). Think what it would mean if the correct frequencies of various nutrients were known, and could easily be administered via electronic devices or even sound recordings! Knowing the frequencies of nutrients is more than an intellectual exercise. It can save lives.
The Electromagnetic Spectrum
Some people talk about frequencies—or use a frequency-emitting device—without understanding what frequencies actually are or the science behind the energy. So before discussing the frequencies of nutrients, I want to briefly explain what “frequency” means as it applies to the electromagnetic spectrum. If electromedicine modalities are being employed, it’s important to have some understanding of how careful use of selected frequencies can be beneficial, how frequencies can be transmitted through electronic devices or as sound—and what some of the differences are in the two modes of transmission.
The electromagnetic spectrum is the term used for many different energy oscillations, or waves, that comprise our known universe. These waves have different lengths and speeds of movement. As the oscillations increase in number per second, their size becomes smaller; and as the oscillations decrease in number per second, their size becomes larger. “A homely comparison to visualize this” Kovács analogizes, “may be a motley army of giants and dwarfs, all under orders to reach the same goal simultaneously; in order to do so the giants step out leisurely, while the dwarfs run and take hundreds of steps for each one of the giants.” Put another way, the term frequency pertains to the number of cycles per second (CPS) at which a wave vibrates or moves.
The order of slower-moving to faster-moving electromagnetic waves is: electric waves, radio waves, microwaves, infrared light, visible light, ultraviolet, x-rays, and gamma rays. Many people tend to think of these various energy bands as distinct from each other—as unrelated, separate phenomena—because we perceive them differently with our senses (when we can perceive them at all). We cannot see radio waves, we feel far infrared radiation as heat, we see visible light as color. But all of these waves are sequentially connected to each other on a continuum along the electromagnetic spectrum. They are differentiated from each other according to the different ways in which they manifest physically.
Although we cannot easily perceive most frequencies—except for visible light which we see, or far infrared radiation which we thermodynamically sense (as heat)—we can perceive most of the frequencies indirectly through their effects. By harnessing or measuring the waves with any number of electrical devices (and some non-electrical, passive materials), we produce tangible physical phenomena. For instance, we access frequencies on the radio wave band with an antenna, allowing us to transmit and receive radio broadcasts. An x-ray machine that harness the frequencies on the X-ray band allows us to take pictures of the inside of the body, and so on.
The different electromagnetic waves are more than simply adjacent to each other along a continuum: each frequency has a mathematical relationship to some of the other frequencies that are higher or lower than it. For instance, a frequency that is multiplied or divided by 10 produces a higher or lower octave of itself. Using a musical term in this context is no accident, for the mathematical approach to describe the relationship between electromagnetic frequencies is the same to characterize sound.
All living bodies and objects vibrate. The more complex the form, the more frequencies it contains. A good analogy between simple and complex forms is the difference between plucking a single string (which represents a simple organism like an ameba) and playing an entire orchestra (which represents a complex organism like a human being). Say a Rife or Clark frequency is administered to a pathogenic microorganism. If the frequency is the exact number of cycles per second at which the microbe vibrates (also called its Mortal Oscillatory Rate), the pathogen will become debilitated or shatter outright. This is commonly analogized to the cliché of the soprano who shatters glass with her pure focused tone. If, however, that same frequency is administered to a human, at the same power level that the microbe received, the person will not be harmed. This is because a person has a much more complex structure than a microbe; he or she contains billions of frequency patterns. Also, the power input that affects a tiny microbe will be barely felt by a much larger life form. Thus Rife sessions are based on sound principles (no pun intended).
In Royal Raymond Rife’s time, it was commonly assumed that his frequency devices worked solely by disabling microbes that made humans and animals sick. Modern research shows that frequency therapy can do much more than destroy microbes. Certain frequencies are beneficial to the body because they encourage regeneration and hundreds of normal biochemical processes within the cells. Now think about the healing power of some music. Although healing is often produced by frequencies dispensed as light or minute amounts of electrical current, it can also occur through the channel of audible frequency—tones.
Sound and Music
Sound is created when two objects meet with enough force to move the surrounding air. We hear these waves (air currents) as audible frequencies (sound) because after the air reaches the ear, it minutely moves the eardrum—a delicate drum-like membrane—and sends the oscillations to the brain, where they are then decoded into the noise of traffic, spoken words, a barking dog, music, etc. The two objects meeting with enough pressure to create waves could be a pen dropping on a desk, the vocal cords of a person rubbing together in speech, or a violin string being plucked.
Movement of a wave in terms of cycles per second applies not only to the electromagnetic spectrum, but also to music (and sound). The pitch of a note depends on the number of cycles per second at which the vibration is occurring. A lower frequency, or vibration of fewer CPS, is slower-moving and produces a lower tone. A higher frequency, or vibration of more CPS, is faster-moving and produces a higher tone. Admittedly, this description can be understood more easily with music than with sound. That is because the CPS in music can be more easily perceived. The reason for this is the difference in the waves of the two.
The difference between music and sound can be seen on an oscilloscope, a testing device that produces a pictorial representation of waveforms. There are many kinds of waves: sine (like a smooth, connected rightside-up and upside-down U), square (the top of the wave is flat), sawtooth (like the teeth of a saw), and many other shapes. An oscilloscope will show visually what can heard acoustically.
The flowing or erratic nature of a waveform depends on the nature of the sound. Sound (and many types of harsh, electronic music) is comprised of disorganized waveforms. This disorganization can manifest acoustically as indistinct, muddy pitches. On the oscilloscope, the wave forms are jagged and asymmetrical. Music, on the other hand, is comprised of organized waveforms. This organization generally manifests acoustically as distinct, discernible pitches. The wave forms on the oscilloscope show a symmetry, with more obvious patterns.
Mathematically, sound is comprised of random frequencies that have little or no relationship to each other. Mathematically, tones or music are comprised of frequencies that do have relationships to each other. (A single, true tone will naturally be in symmetry with itself.) These mathematical relationships underlie the success or failure of all frequency therapies. The numerical relationships in music that are absent in sound also explain why sound can irritate the nerves and music can calm them.
The Relationship of Organized Tones to Electromagnetic Waves
Although electromagnetic radiation and sound transmit frequencies in different ways, the harmonic relationships of each system are governed by the same mathematics. All relationships (or non-relationships) between frequencies can be calculated mathematically. Both electromagnetic spectrum frequencies and sound exist in octaves, higher harmonics and lower harmonics of each other. This is why electromagnetic waves can be translated into sound, and why they sometimes are interchangeable when used for healing. (As of this writing, investigations of selected sound frequencies translated into Rife frequencies is taking place.)
Sound, as it is customarily defined, exists only if there is air to carry the vibrations (sound cannot be heard in a vacuum), and only if the recipient’s ear is capable of hearing it. However, this limited definition of sound expands when we apply it to the electromagnetic spectrum. All frequencies on the electromagnetic spectrum—whether in the form of visible light, radio or gamma waves, etc.—have a corresponding sound or tone, whether or not we are capable of hearing it. (This may be the origin of the phrase “music of the spheres.”) When someone with a frequency-emitting unit (like a Rife technology device) refers to a particular frequency as being in the “audio range,” what they really mean is that the frequency—which is in the form of an electromagnetic field or electrical pulse—is translatable into sound that is in the range of human hearing. But technically, all frequencies have a corresponding tone, whether or not they can be heard. The questions to ask are: if a frequency is converted to a lower (or higher) octave to make it audible, will the effects be the same or different? And, if electronically emitted frequencies can help the person heal, what about those same frequencies emitted as audible sound? (And vice-versa?)
Nutrients as Sound
Now I will discuss the frequencies of nutrients. In the last decade, sound healing has become more prominent and several sources have provided information on the frequencies of nutrients. However, there is only one source that I consider reliable. That information is available to students of Kae Thompson-Liu’s second level VoiceBioÔÓ course. Dr. Thompson-Liu—a naturopath who knows the limitations of allopathic and even many holistic approaches—took over ten years to develop this system. As a level two graduate, I can sincerely attest that in my long experience with frequency modalities specifically and holistic health in general, VoiceBioÔÓ is one of the most promising therapies I have ever utilized. (This method is not a licensed medical therapy, so I am not legally allowed to use the words “diagnose,” “heal,” or “treat” when describing it.)
VoiceBioÔÓ is a non-invasive way of analyzing the function of every organ, gland, and tissue in the body based on the (inaudible) tones that they emit. For instance, the liver vibrates to the note of G and the heart vibrates to the note of A#. Remember that these tones are the natural electromagnetic radiation emitted by the cells converted into sound. As it happens, the frequencies emitted by the cells of the body are reflected in the voice, no matter which octave of twelve notes the person is speaking or singing in.
In an ideal world, each of the 12 frequencies would be represented equally on a graph of the voice (called a voiceprint). But due to poor diet, unwise lifestyle habits, a compromised environment, and/or faulty genetics, most voiceprints show unequally represented notes. These notes can be overemphasized, weak, or missing entirely from the voice. Since the voice reflects the body, each note correlates to robust or compromised health. Assessing the heavy, normal, and weak areas of a voiceprint can help pinpoint which systems, organs, glands, or other parts of the body are off-balance. Interestingly, VoiceBio©™ also shows how prolonged stress on one note (system/organ) can weaken its complementary note. This knowledge is important when deciding how to correct the imbalance: when focus is placed on the weak or missing note, its complement—if that note is too high—will lose its excess energy on its own.
For the assessment, the client records three different voice samples into a sensitive microphone connected to a computer (which contains proprietary software). Then the computer sorts, translates and graphs the tones (ignoring word content) onto a voiceprint that indicates whether the frequencies are in excess, weak, or entirely absent. A general rule is that low or missing notes indicate a lack of charge or energy, and stagnation in whatever organ, gland or body part corresponds to that note. High notes indicate excess energy, overwork, and possibly inflammation in whatever body part corresponds to that note.
Synchronously, all the tones also correspond to specific nutrients; so any note that is missing, weak or in excess also signifies what nutrients are in or out of balance in the body. Thus, when the missing or weak tone is supplied to the system, so is the corresponding nutrient. It is interesting to see the relationships between the missing/weak notes and the nutrients. Often, the needed nutrient has an obvious relationship to the organ or gland in question; sometimes it does not. Nevertheless, the system works—well.
To supply the body with the missing or weak frequencies, the person can listen to or hum the missing notes over a period of time (usually weeks, sometimes months). People have reported excellent results simply with humming. Other times, however, the person may wish to listen (on stereo headphones) to a personalized sound formula that has been digitally encoded into a palm-size box by the VoiceBioÔÓ practitioner. There have likewise been reports of spectacular successes. I myself use the sound formulas often.
These sound patterns provide nutrients, in the form of sound formulas, until (due to the way the formulas are encoded) the brain learns to produce the notes on its own. It should be noted that there are many nutrients that resonate in any given key (C, C#, D, etc.). The frequency corresponding to each nutrient is very precise, which is why any transmission device must be accurate to the second decimal point. Generally, most people need different kinds and concentrations of nutrients at different times. Therefore, after a month, the client is retested and the formula is adjusted or changed.
The VoiceBioÔÓ sound formulas are subjectively experienced by the ear more as white noise than as patterned pitches. This is because the notes are in the very low range of human hearing, are played so rapidly, and in some cases two notes are played simultaneously. However, the effects on the system are beneficial like the most healing music, rather than undifferentiated noise.
In order to design a custom wellness protocol when working with electromagnetic energy or sound, one must have the exact frequency of the substance with which one is working. It took Dr. Thompson-Liu many years of painstaking research (including expensive laboratory tests) to find the frequencies of nutrients (as well as toxins and drugs). Unfortunately, this has not prevented others from disseminating incorrect frequencies of nutrients on the internet or printed page—or from teaching courses that do not provide the correct data. Though the instructors of these other courses may be well-meaning, at least some of the frequencies they disseminate actually correspond to toxins rather than vital nutrients. This is because in other systems of sound therapy, the formulation of the frequencies is based on the molecular weight of the elements (which comprise the nutrients) rather than on the oscillations (frequencies) themselves.
One must be careful to have the correct information when working with any modality that uses frequencies, be they disseminated by electromagnetic radiation or sound. When properly used, however—as those with positive frequency healing experience can attest—the correct frequencies are a blessing. Now, with the global efforts to restrict people’s use of nutritional supplements, we will need all the help we can get. So if you can’t ingest your Vitamin C in large amounts, at least you can listen to it. For many reasons, working with frequencies will be the healing modality of the future.
To reach a VoiceBio Practitioner, contact:

Candy@ahavawellness.com

Candy Lewis, ND

(937) 275-2963

The Five Absolute Worst Foods You Can Eat

Candy Lewis — Sun, 06 May 2007 02:38:01 +0000

The Five Absolute Worst Foods You Can Eat

By Dr. Joseph Mercola
     with Rachael Droege
There are no “bad” foods, right? Only food you should eat in moderation? Well, not really. The following foods are so bad for your body that I really can’t see any reason to eat them. Not only do they have zero nutritional value, but they also give your body a healthy dose of toxins, which should make the idea of eating them really hard to swallow.
Doughnuts
Doughnuts are fried, full of sugar and white flour and most all varieties contain trans fat. Store-bought doughnuts are made up of about 35 percent to 40 percent trans fat.
An average doughnut will give you about 200 to 300 calories, mostly from sugar, and few other nutrients.
It’s too bad that Americans view doughnuts as a breakfast food as, nutritionally speaking, eating a doughnut is one of the worst ways to start off your day. It will through off your blood sugar and won’t stay with you so you’ll be hungry again soon. You are better off eating no breakfast at all, or better yet grabbing a quick glass of Living Fuel.
Soda
One can of soda has about 10 teaspoons of sugar, 150 calories, 30 to 55 mg of caffeine, and is loaded with artificial food colors and sulphites. I can’t think of any good reason to ever have it. The diet varieties are also problematic as they are filled with harmful artificial sweeteners like aspartame.
Studies have linked soda to osteoporosis, obesity, tooth decay and heart disease, yet the average American drinks an estimated 56 gallons of soft drinks each year. Plus, drinking all that sugar will likely suppress your appetite for healthy foods, which pave the way for nutrient deficiencies.
Soft drink consumption among children has almost doubled in the United States over the last decade, which is not surprising considering that most school hallways are lined with soda-filled vending machines.
Schools often make marketing deals with leading soft drink companies such as Coca-Cola from which they receive commissions–based on a percentage of sales at each school–and sometimes a lump-sum payment, in exchange for their students’ health. School vending machines can increase the consumption of sweetened beverages by up to 50 or more cans of soda per student per year.
If you routinely drink soda–regular or diet–eliminating it from your diet is one of the simplest and most profound health improvements you can make.
French Fries (and Nearly All Commercially Fried Foods)
Potatoes are bad enough when consumed in their raw state, as their simple sugars are rapidly converted to glucose that raises insulin levels and can devastate your health. But when they are cooked in trans fat at high temperatures, all sorts of interesting and very unpleasant things occur.
Anything that is fried, even vegetables, has the issue of trans fat and the potent cancer-causing substance acrylamide.
Foods that are fried in vegetable oils like canola, soybean, safflower, corn, and other seed and nut oils are particularly problematic. These polyunsaturated fats easily become rancid when exposed to oxygen and produce large amounts of damaging free radicals in the body. They are also very susceptible to heat-induced damage from cooking. What is not commonly known is that these oils can actually cause aging, clotting, inflammation, cancer and weight gain. You can read the article “Secrets of the Edible Oil Industry” for more information.
It is theoretically possible to create a more “healthy” French fry if you cook it in a healthy fat like virgin coconut oil. Due to its high saturated fat content, coconut oil is extremely stable and is not damaged by the high temperatures of cooking. This is why coconut oil should be the only oil you use to cook with.
I am fond of telling patients that one French fry is worse for your health than one cigarette, so you may want to consider this before you order your next ‘Biggie’ order.
Chips
Most commercial chips, and this includes corn chips, potato chips, tortilla chips, you name it, are high in trans fat. Fortunately, some companies have caught on to the recent media blitz about the dangers of trans fat and have started to produce chips without trans fat.
However, the high temperatures used to cook them will potentially cause the formation of carcinogenic substances like acrylamide, and this risk remains even if the trans fat is removed.
Fried Non-Fish Seafood
This category represents the culmination of non-healthy aspects of food. Fried shrimp, clams, oysters, lobsters, and so on have all the issues of trans fat and acrylamide mentioned above, plus an added risk of mercury.
Seafood is loaded with toxic mercury and shellfish like shrimp and lobsters can be contaminated with parasites and resistant viruses that may not even be killed with high heat. These creatures, considered scavenger animals, consume foods that may be harmful for you.
Eating these foods gives you a quadruple dose of toxins–trans fat, acrylamide, mercury and possibly parasites or viruses–with every bite.
If you have a taste for seafood, there’s an easy solution. It’s best to avoid your local fish fry and try the only fish I now eat–the delicious wild red Alaskan salmon that was proven through independent lab testing to be free of harmful levels of mercury and other contaminants.

Can Non-Stick Make You Sick?

Candy Lewis — Sun, 06 May 2007 02:34:46 +0000

  Can Non-Stick Make You Sick?

  EPA Studying Whether Teflon Poses Health Risks

“We do not believe there are any adverse health effects,” she said. “There are lots of chemicals that are present in our blood.”

Now the unexpected discovery of the almost universal contamination of Americans’ blood from C-8, combined with worrisome laboratory studies, has led to a high priority investigation by the EPA of the chemical’s risks.

“It’s a potential threat,” said Houlihan. “And the EPA’s moving fast in studying this. Human blood levels are too close to the levels that harm lab animals. That’s why they’re moving too fast.”

The ‘Teflon Flu’

There is another more immediate health problem from Teflon, according to the Environmental Working Group. Cooking with Teflon can make a person sick with a temporary flu if a non-stick pan gets overheated.

“It feels like the flu,” said Houlihan, “headaches, chills, backache, temperature between 100 and 104 degrees.”

DuPont says that fumes are released from the pan when it is overheated, which they say occurs at temperatures that are not reached during normal cooking.

As the Environmental Working Group showed 20/20 in a kitchen demonstration, however, a pan can reach that temperature in just a few minutes.

“At 554 degrees Fahrenheit,” said Houlihan, “studies show ultrafine particles start coming off the pan. These are tiny little particles that can embed deeply into the lungs.”

The hotter the pan gets, the more chemicals are released. “At 680, toxic gases can begin to come off of heated Teflon,” Houlihan said.

It turns out, DuPont has known about the “Teflon flu” for years.

“You get some fumes, yes,” said Chowdhry, “and you get a flu-like symptom, which is reversible.” Chowdhry said the flu is temporary and lasts at most for a couple of days. She also added that a warning about the flu, while not on the pans themselves, is on the DuPont Web site.

CANDIDIASIS INFORMATION AND INSTRUCTIONS

Candy Lewis — Sun, 06 May 2007 02:33:24 +0000

.
CANDIDIASIS INFORMATION AND INSTRUCTIONS
According to your symptoms as recorded, you do indeed have a yeast overgrowth
(not an infection problem).
You must understand that Candida Albicans is part of your natural microorganism
growth in your gastro intestinal tract. Somehow through antibiotic, hormone or steroid use,
depression of your immune system, stress, pollution, bad diet or a combination of the
above, the yeast colony count (total number of organisms) has over grown in your
gastrointestinal, respiratory and geneto-urinary systems.
All living things produce waste. These wastes, when excreted in you are toxins
(indican and acetaldehyde are some known toxins). Your own liver and enzyme systems
must detoxify these toxins.
When the yeast colony count becomes too large, your systems are unable to keep
up with the toxic load and you develop the symptoms you’ve recorded. Candida is very
deceptive. It can mimic many “disease” states from brain tumors or heart attacks to
stomach ulcers. It can mimic chronic fatigue syndrome, early senility, arthritis and
fibromyalgia. Fifty percent of patients diagnosed with Multiple Sclerosis merely have a
yeast overgrowth. You will never be rid of the Candida in your GI system because, as
stated, it’s normal to be there but in normal, smaller colony count than you have now. The
yeast, when under control, have their own benefits in the gastro intestinal tract.
How do we get the yeast under control and back to its normal colony count? This is
accomplished through a four-point program:
1. DIET: We must starve them of their best source energy foods-namely, sugars
and starches.
2. SUPPLEMENTS: Nature has provided us with vitamins, minerals, trace
elements, essential fatty acids and herbs to boost our immune systems, correct
our deficiencies and hinder the yeast metabolism and reproduction. They are:
1. Silver 400 ¼ teaspoon increased to 3
teaspoons per day as per body
tolerance.
2. Vita 1-5-10 with Aloe, 2 capsules 3 times per day & 1 at
Multi Vitamin bedtime.
3. Sam GLA 2 capsules 2 times per day
4. Biotin, FOSL and Garlic 2 capsules 3 times per day
5. Bio Pro (Vitamin Research Products) ¼ teaspoon 4 times per day, dry or
in water.
6. Fiber Trim (optional) 1 scoop 2 times per day
3. BENEFICIAL BACTERIA: Lactobacillus, Acidophilus, more of your normal
intestinal flora, has been decreased due to yeast overgrowth and must be
supplemented to help suppress yeast growth and reproduction. (Vitamin

Research Products 1-800-877-2447). Use my doctors ID No. And get a
professional discount (221771) Dr. Bill T. McFarland.
4. MEDICINES: Avoid antibiotics, birth control pills (if you possibly can) and
steroids (cortisone, prednisone). Always, call the clinic first if you have the
signs and symptoms of an infection, fever or any “disease” process.
A special word about the diet —- it’s over 50 percent of the treatment and if
ignored or if cheating occurs, you will have failure of the treatment program. Also, if you
find any food on the diet that causes your symptoms to return or get worse, you must omit
the particular food causing the symptoms.
The yeast can do two things when you begin the four-point program. Some will
encapsulate themselves against the new harsh environment (hibernate). The others will
soon die. When they do, they release all their toxins. You will probably experience a “die-
off reaction” due to the increased toxic loads. This often presents itself much like the flu
syndrome, that is, lowered energy level, achy all over, sore throat, headaches and/or
feverish feeling. This is a good sign the regimen is taking effect. The die off reaction
should only last a few days before you begin to feel better than you have in a long time.
The first part of this program takes approximately four months to complete because
the encapsulated yeast requires approximately four months to complete because you are
placed on a progressive, rotating carbohydrate diet to make sure the yeast are under control.
After completing the entire program, you should be symptom free, immunologically sound
and educated about Candidiasis as well as your future health.
FOODS NOT ALLOWED
1. No sugared foods, sweets or desserts are allowed in any shape, form or fashion. This
includes any form of natural sweeteners such as honey, molasses or any food labeled
with an ‘ose”: fructose, glucose, maltose, lactose and others. These are yeast feeders.
2. No dry beans, rice, corn, potatoes, or grains are allowed. These grains include wheat
(even whole-wheat) rye, barley or even the rarer types. Wheat products are: breads,
pastas, pizza, noodles, macaroni, cake, cookies, crackers and others. These are yeast
feeders.
3. No cheeses (even cottage cheese) or sour cream are allowed. These contain yeast
4. No alcoholic beverages, malt beverages or vinegar. These contain sugar and yeast.
THE ALLOWABLE DIET
You will be on a high protein, medium fat, low carbohydrate diet that is basically meat, eggs, green
and yellow vegetables. Every item must be fresh, frozen or made from scratch. (Rarely any canned
foods).
Do read all your labels. Avoid foods with content labels that have unrecognizable ingredients.

This diet will allow you to lose fat weight. If you want to gain weight or if you want to maintain
your normal weight, we can add something to your diet, to accomplish this.
If foods are not on the following lists — you need not to ask, they are not allowed. This diet is strict
and challenging but, oh, so rewarding.
VEGETABLES
ALFALFA SPROUTS COLLARD GREENS OKRA
ARTICHOKES CUCUMBER ONIONS
ASPARAGUS EGGPLANT PARSLEY
AVACADOS ENDIVE PEPPERS (sweet / hot)
BAMBOO SHOOTS KALE SPINACH
BEAN SPROUTS (MING) KELP SQUASH (all kinds)
BEET GREENS BEETS STRING BEANS
BROCCOLI LETTUCE (all kinds) RADISHES
BRUSSELS SPROUTS ROMAIN, RED TIP RHUBARB
CABBAGE GARLIC TOMATOES
CARROTS GREEN BEANS TURNIP GREENS
CAULIFLOWER GREEN PEAS WATER CRESS
CELARLY GREEN PEAS IN PODS
CHIVES MUSTARD GREENS
MEATS / POULTRY (try lean meats)
BEEF CHICKEN QUAIL
GOOSE SQUIRREL VEAL
CLAIMS SHRIMP SALMON
EGGS RABBIT VENISON
CRAB LOBSTER FISH
TUNA PORK TURKEY
DUCK
NUTS & SEEDS
ALMONDS/WALNUTS SUNFLOWER SEEDS
PUMPKIN SEEDS CELERY SEEDS
POPPY SEEDS CARAWAY SEEDS
Only one ounce per day
OILS
Use no hydrogenated oils, partially hydrogenated oils, canola or soy oils. You should put one
tablespoon of virgin olive oil on your salads or vegetables. The best salad dressing is olive oil and
lemon juice.
OTHER FOODS
You may have two plain rice cakes daily, preferably brown rice. Eat real butter and totally avoid all
shortening and margarine. You may have one (8oz) glass of sweet or buttermilk per day. You may
have plain un-sweetened yogurt, up to (8oz) but none with the fruit or sugar. You may have one cup

of cooked grapes or fruit juices. Coffee should be limited to 2 cups per day and your teas should be
weak. If you must drink diet drinks, they should be caffeine and sugar free and no more than 2 per
day. You may have “Stevia” saccharine, (Sweet and Low, Sugar Twin, etc. (In amount that you
desire but no Neutra Sweet. You will have salt, pepper, garlic, onions and fresh spices or herbs but
none dried.
OTHER SUGGESTIONS
1. Try to find yard eggs, range chickens and local farm raise livestock as well as vegetables and
fruits.
2. Eat as much of these foods listed above, as you like unless the amount is previously stated as to
quantity.
3. Drink a glass of water with one teaspoon of baking soda at night, before you go to bed.
4. Brush you teeth with a paste made of hydrogen peroxide and baking soda instead of toothpaste
and use hydrogen peroxide as a mouthwash.
5. Remove all isopropyl alcohol (rubbing alcohol) from your home. 100 proof vodka works well for
sterilization and an underarm deodorant.
HOMEMADE MAYONNAISE
½ teaspoon dry mustard 2 tablespoons fresh lemon juice
½ teaspoon sea salt 1 cup sunflower or safflower oil
1 egg yolk
Blend dry ingredients; egg yolk and 1 tablespoon of lemon juice in mixer until smooth. Add 2
tablespoons of oil, a drop at a time. (it is now that the emulsion is formed which will cause the mayo
to remain stiff). Continue adding oil in 1tablespoon amounts until very thick. Blend in remaining
juice. Spoon into jar, seal tightly and refrigerate. Lasts 2 to 3 weeks.
OATMEAL FLOUR
Use large box of old fashioned oats Pour 2-3 cups of oats into blender and run at top speed until very
fine. Pour into canister and repeat until you have an empty box. Makes about 7-8 cups of flour
OATMEAL BISCUITS
3 cups oatmeal flour
½ teaspoon baking soda
3teaspoons baking powder
¼ Teaspoon Sea Salt
½ stick of butter or ½ cup lard
Sift all dry ingredients into mixing bowl. Put in softened butter until mixture is crumbly. (Use pastry
cutter) Add yogurt and buttermilk/water mixture. Blend until mixture is stiff. (Batter will be wet) Pat
batter into large tablespoon and shape into biscuit. Drop onto buttered pan. Pat each one with butter.
Bake at 400 degrees for 15-20 minutes. Makes 10-14 biscuits.

OATMEAL CRACKERS
Use same recipe as for biscuits. Press in buttered pie pans till ¼ thick. Cut into triangles with pizza
cutter. Bake at 400 degrees for 12-15 minutes. Cool and break apart to serve.
OATMEAL HOTCAKES/WAFFLES
2 cups oatmeal flour 2 teaspoons baking powder
1 teaspoon baking soda pinch of sea salt
¼ cup yogurt 1 cup buttermilk & ½ cup
water
4 tablespoons melted butter 1 egg
Mix all ingredients; add egg and liquids. Stir until well blended. May have to add more water to
batter as it sits to keep thinner consistency. Makes 9-12 medium hotcakes. Serve with fruit and
butter. Great with eggs and bacon. For variety, add sliced almonds to batter.
FRUIT SYRUP
Cook fresh or frozen fruit over medium low heat until thickened, stirring frequently. Remove from
heat when thickened and add Sweet & Low to taste. Blend in ½ teaspoon to 1 stick of butter until
smooth. For nonberry fruits, add cinnamon to taste. Or try:
1 pkg. Frozen strawberries or blueberries. Add 1-teaspoon Vitamin C powder. ½ cup Sugar Twin per
1-cup fruit. Bring to boil and simmer until slightly thickened and place in canning jar and store in
refrigerator. (Use over hotcakes, waffles, yogurt, cereal).
MAPLE SYRUP
Boil 1 cup water with 4 pkg of Sweet & Low for 1 minute. Add 1 teaspoon maple flavoring. Serve
hot.
If you would like Dr. Wilcoxson’s extensive cookbook we have a few
Left at $25.00 plus shipping.