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Top Stories 27th
Annual Convention (7/25/08)
Convention
Lecture Legislation Journal
of the American Naturopathic Medical Association (JANMA) Facts |
Why Appetite Suppressants Are Dangerous Dieting Tools Gaining A
New Perspective on Weight Loss A Book
Review Of.... A Book
Review Of.... Six Ways Soy Benefits Your Health Payless Car Rental, Official Car Rental For ANMA
To
advertise in the ANMA Monitor or ANMA MONITOR ONLINE
A Historical Perspective By: Donald C. Hayhurst, N.M.D., Ph.D.
Dr. Curtis extends his best wishes, and invites all of you to attend the next upcoming 20th annual convention. He has graciously allowed us to use the remainder of this space for an important message from Dr. Hayhurst, ANMA’s founding President. ******** Having just viewed a video tape as part of the Harvard Medical Series on Complementary & Alternative Medicine (CAM), it was obvious the more things change, the more they remain the same . It is clear from the video that naturopathy/naturopathic medicine is still battling at square one. The presentation was by Michael Smith, a Pharmacist/N.D. from Ontario, Canada. His talk included definition, philosophy, practice treatment, education, and evidence based research. Beginning with definition, Dr. Smith made it clear that naturopathy had no clear, concise definition. In fact, according to Smith, naturopathy definition, philosophy, and treatment might all mean different things to different people. He also stated that very few people in the profession agreed on anything, that some naturopaths wanted to abandon natural traditional naturopathy in favor of a more allopathic approach, while others, even some from resident schools wanted to remain holistic , and are less interested in science based studies. It’s obvious to me, after viewing this lecture tape, as well as hearing conversations around the country among those who practice naturopathy, that nothing is apt to change this situation very quickly. There is a mind-set among many, that naturopathy is primary care medicine, and an equal mind-set that naturopathy is only diet, nutrition, exercise, and life style counseling. Most practitioners seem to believe that if what they do, works, they will move along on their own, and let others deal with these controversial issues. Therefore you never have a body of people agreeing on anything. The solution for this may be a long time coming. Government licensing and regulation will not solve any of these problems either. You have several states that have ruled in legislative and judicial branches, that naturopathy is natural, non-invasive therapy, etc., with no harm to the public, declaring that naturopathy falls within the public domain. Your grandmother and/or her gardener can practice naturopathy, regardless of education. While other professions such as the Chiropractors, Acupuncturists, Massage Therapists, to name a few, have settled their internal problems thus enabling them to gain recognition for their profession, naturopathy remains disjointed, and out of the loop. Serious, unselfish intervention is needed. There is a solution. I encourage all of you to come to the ANMA 20th annual convention, sit with your colleagues and hash out these various issues. Also in attendance at this year’s conference will be spokespersons from other organizations. Name calling and finger pointing must stop. Bringing your problems to this powerful, no nonsense organization, can get the job done. To get the job done, we must deal with facts, such as, are naturopaths physicians or not, and can naturopaths prescribe, if so, what? With any involvement and communication with ANMA , you can be sure you’ll get straight facts. There is no better time than now to get involved.
Vitamin D and Quackery By: Robert J Thiel, Ph.D., Naturopath
Portions of this article were previously published as Thiel R. Natural vitamins may be superior to synthetic ones. Med Hyp, 2000;55(6):461-469 Harcourt Publishers and Thiel, Robert J. Combining Old and New: Naturopathy for the 21st Century. Whitman Books, 2000.
Introduction Naturopaths have long believed that natural vitamins are better than synthetic ones. Yet, several frequently used nutrition books, when discussing how to spot quacks, include this comment from authors Barrett and Herbert, "They claim that ‘natural vitamins’ are better than ‘synthetic’ ones" [1,2]. Another (which has been used to train many health professionals about nutrition) similarly states, "Quacks claim that ‘natural’ vitamins are better than synthetic ones" [3]. Interestingly some of these same authors have written that the body is designed to handle foods and should get its vitamins from foods [2,4,5]. For brevity’s sake, this article will specifically focus on vitamin D as an example to show whether natural vitamins are better than synthetic ones and if it is quackery to accept the naturopathic belief. "Vitamins are organic substances that are essential in small amounts for the health, growth, reproduction, and maintenance of one or more animal species, which must be included in the diet since they cannot be synthesized at all or in sufficient quantity in the body. Each vitamin performs a specific function, hence one cannot replace another" [6]. United States Pharmacopoeia (USP) synthetic vitamin isolates are not naturally "included in the diet" nor have all of them been proven to safely and fully replace all natural vitamin activities. USP vitamins are not food, even though they are often called "natural" and are sometimes added to foods. USP vitamins are synthesized, standardized chemical isolates [7]. In nature vitamins are never isolated: they are always present in the form of food vitamin-complexes [8-10].
Vitamin D "Vitamin D is inherently biologically inactive...1,25-dihydroxyvitamin D" is "the biologically active form of vitamin D". Vitamin D is not an isolate, it "is a combination of substances" [11]; USP vitamin D forms are normally isolates. Foods contain complexed, not isolated, vitamin D. "The first vitamin isolated was a photoproduct from the irradiation of the fungal sterol ergosterol. This vitamin was known as D1...vitamin D obtained from irradiation of ergosterol had little antirachitic activity" [12]—in other words, the first synthetic vitamin D did not act the same as natural vitamin D. It was put into foods (such as milk) to help prevent rickets, but it simply could not do that as well as natural vitamin D. "At the time of its identification, it was assumed that the vitamin D made in the skin during exposure to sunlight was vitamin D2", but it was later learned that human skin produced something called vitamin D3 [12]. It was first believed that provitamin D3 was directly converted to vitamin D3, but that was incorrect. The skin actually contains a substance commonly called provitamin D3; after exposure to sunlight previtamin D3 is produced and it begins to isomerize into vitamin D2 in a process which is temperature dependent, with isomerized vitamin D3 being jettisoned from the plasma membrane into extracellular space—exposure to sunlight is the main way that humans naturally receive vitamin D. Synthetic vitamin D2 was used to fortify milk in the US and Canada for about forty years until it was learned that D3 was the substance which had better antirachitic activity, so D3 has been usually been used for the past twenty years [12]. But natural vitamin D has many benefits which are unrelated to rickets. Vitamin D can help prevent kidney stones [4]. Without adequate vitamin D, calcification of blood vessels may occur which can lead to death [4]. B and T lymphocytes have been shown to have receptors for vitamin D similar to those found in the intestines [12]. Natural vitamin D seems to affect phagocytosis, and may even have some antiproliferation effect for tumor cells [12]. It has not been proven that any single USP isolated form of vitamin D has all the benefits as natural occurring forms of vitamin D. (Also, since the synthetic vitamin D was not particularly stable, manufacturers used to put in 1.5 to 2 times as much of it into milk than the label claimed. This led to neonatal problems and hypercalcemia. [12]. Excessive vitamin D can cause other problems as well [4].) New synthetic vitamin D analogues are still being developed: some which may have greater affects on calcium utilization [13], some even may be helpful for breast cancer [14]—but these really may be pharmacological applications since these analogues are not truly food. In view of the historical errors in the supplementation with forms of vitamin D, it is reasonable to conclude that additional benefits of natural source vitamin D may be discovered, further distinguishing it from synthetic isolates.
Conclusion Studies suggest that the bioavailability of natural food complex vitamins is better than that of most isolated USP vitamins [e.g. 15-27], that they may have better effects on maintaining aspects of human health beyond traditional vitamin deficiency syndromes [18,25,26], and at least some seem to be preferentially retained by the human body [15,27]. It is not always clear if these advantages are due to the physiochemical form of the vitamin, with the other food constituents that are naturally found with them, or some combination [23,28]. Regardless, it seems logical to conclude that for purposes of maintaining normal health, natural vitamins are superior to synthetic ones [29]. Unlike some synthetic vitamins, including vitamin D, no natural vitamin has been found to not perform all of their natural functions. Labeling someone, who after studying the physiological forms and clinical applications of vitamins, concludes that natural ones are superior to synthetics, as a "quack" is irresponsible. It is this type of false science that leads many in the general public to distrust many "health experts" and requires that true researchers sometimes rely on publications which have not been fully "peer-reviewed" by mainstream authorities. It also seems logical that it would tend to discourage research (especially if government funded) into advantages of improving our food supply (if synthetics are just as good why bother?). This appears to be dangerous for human health. Synthetic USP vitamin D isolates are not the same as natural vitamin D. Humans are supposed to eat food [30] and receive their vitamins from foods [4]. In addition to exposure to sunlight, humans received natural vitamin D from fish liver oils, fatty fish, and specially-grown yeast (goat’s milk and cow’s milk naturally contain some, but not a lot of vitamin D). Vitamin nutrition should come from nature or from supplements which are as close to natural food as possible. Since no one knows everything there is to know about nutrition, it seems logical from both a historical and modern perspective to consume vitamins in the forms found in natural food complexes and not to try to build health based on chemical isolates. It also makes no sense to label naturopaths who believe in legitimate science as quacks. True naturopathy is consistent with true science.
A Call For Validated Research Papers Dealing With Alternative/Naturopathic Health Care ANMA members and other health care professionals are invited to submit an article or case study to be featured in the ANMA Monitor. Your research must be submitted according to the following standards: The ANMA Monitor is published quarterly by ANMA, P.O. Box 96273, Las Vegas, Nevada 89193 (702) 897-7053. Deadlines for articles and advertisements are Nov. 20, Feb. 20, May 20, August 20. Please submit articles typed on 8 1/2 X 11 sheet of paper and/or on a IBM compatible 3.5" disk. Articles may also be e-mailed to webmaster@anma.com. The editor reserves the right to edit any portion of an article before publishing. The editor also reserves the right to refuse advertising or articles which he deems inappropriate for this publication. Take advantage of this opportunity to get in print!
Why Appetite Suppressants Are
Dangerous Dieting Tools
By: Ruth Rojo, N.D., Ph.D.
A new study by Yale University researchers links phenylpropanolamine (PPA), the number one active ingredient in appetite suppressants, with a 15 times greater risk of stroke. A stroke causes bleeding in the brain and kills brain cells in a chain reaction that lasts for hours. It can either kill you or leave you with devastating brain damage and paralysis (Kernan 2000). Obviously, you shouldn’t have to risk dying to lose excess pounds, but how can you safely eradicate those overwhelming cravings for forbidden foods and late-night raids on the refrigerator? Scientists on the leading edge of obesity research have identified certain plant extracts that can help you through food cravings and emotionally driven hunger. They’ve taken these plants and developed an ingenious, two-part weight-management system to remove the roadblocks to dieting success.
Diet Pills May Raise Blood Pressure This new approach to weight loss is most welcome, considering that the evidence regarding the dangers of appetite suppressants containing PPA is not limited to the five-year Yale study. In fact, PPA consistently has been linked to severe adverse reactions since 1965. Used in more than 100 different products, this deadly ingredient is known to cause hallucinations, confusion, wild mood swings, and pounding headaches. In response to the overwhelming evidence of potential stroke identified by the Yale researchers, the FDA issued a strong warning for Americans to quit using products containing PPA immediately (Rubin 2000). Furthermore, evidence that diet pills containing PPA can cause high blood pressure, addiction, heart and kidney damage, seizures, and insomnia has been accumulating for years (HealthAtoZ Exclusive 2000a). Using appetite suppressants also activates the "starvation reflex" in which the body tends to "hoard," or hold on to, its fat.
Overcoming Dieting Saboteurs I encourage dieters to "go natural" instead of reaching for drastic solutions. In fact, I’ve examined the alternatives and am most impressed with a particular two-part system. What excites me about this system is that it helps people conquer each of the problems that may have stopped them from meeting their weightloss goals in the past. This system, as part of a sensible diet plan, helps put the brakes on overeating. Just as importantly, the system helps you down the road. Once you’ve lost weight, you can use these plant ingredients to help maintain your svelte new figure. Let’s take a look at key dieting problems and the ways these nutrients help you get past them.
Raging appetite and slow metabolism If it seems like you think about food all the time, you need help curbing your raging appetite. That’s where Garcinia cambogia comes in. Extracted from the rind of a bitter fruit, Garcinia contains hydroxycitric acid (HCA), a potent nutrient that has been studied extensively since 1974 and is now called the "dream nutrient" because it revs up metabolism. An overview of studies on HCA found that it not only helps convert fat into energy but also tamps down appetite (McCarty 1994).
Great-tasting fatty foods Sooner or later, it becomes almost impossible to resist the sheer yumminess of fatty foods. While you push around stalks of celery and dry, tasteless strips of turkey bacon on your plate, you long for the rich flavor of a juicy steak, a baked potato with sour cream, or a hamburger and fries. That’s why researchers chose chitosan as another key part of this new weight-management system. A completely natural, indigestible, and unique fiber-like substance, chitosan can bind up to five times its weight in fat and cholesterol. As a portion of the fat you eat is bound to chitosan, it becomes a harmless, gel-like substance that passes out of your body (Fox 1999).
Getting rid of stored fat Taking chitosan before sitting down to a fatty meal is a good way to inhibit new fat from adding to your weight problem, but what do you do about old, stored fat residing on your hips, thighs, and abdomen? A huge body of evidence points to chromium picolinate as the answer. Even better, chromium selectively burns fat but not muscle (Preuss 1997). Essential for the proper burning of fat, carbohydrates, and proteins, chromium is often deficient in American diets; fully 9 out of 10 people just don’t get enough chromium, according to a report in The Internist (Preuss 1997). That’s too bad, because chromium also is highly prized for its ability to help balance blood sugar. By helping cells become more receptive to insulin, it can be a powerful aid in reducing the risk of diabetes.
Emotionally driven eating If you tend to eat high-carbohydrate foods such as cookies, cake, candy, pasta, and bread, your emotions may be deeply involved in making these particular choices. Loading up on carbohydrates increases output of the feel-good brain chemical serotonin. Unfortunately, eating a lot of carbs can create a vicious emotional cycle. At first, the carbs make you feel happy and satisfied. Once they land on your waistline or thighs, though, you may feel really depressed about being overweight. Researchers have found that St. John’s Wort (Hypericum perforatum) helps you maintain a nicely balanced mood by enhancing your level of serotonin, the same brain chemical at work when you dive into a rich dessert! As a result, you may find it a lot easier to push yourself away from the dinner table and resist overeating. In fact, many studies link low levels of serotonin with low mood, weight gain, and failure to lose weight. Not only does St. John’s Wort promote normal production of serotonin, but it also was shown in a German study to help spark renewed feelings of self-worth and enhance sleep (Castleman 1991).
Hitting the wall Almost every dieter has hit "the wall," a point at which weight loss abruptly stalls. The culprit involved in reaching this "plateau phenomenon" may be a loss of vitamin B6. Water retention, due to an imbalance of sodium and phosphorus, is one of the first signs that your level of vitamin B6 is too low. This vitamin frequently is flushed out of the body while dieting, and its deficiency causes a number of imbalances in the body, including lowered immune function. It also is necessary to break down protein and burn fat and carbohydrates, and it promotes healthy, glowing skin (Hendler 1990).
Putting It All Together Thanks to this brilliant weight-management system, you don’t need to play Russian roulette with deadly appetite suppressants. Good, solid results are within Your reach with these plant nutrients that seem perfectly designed to help you achieve healthy, successful weight loss. By letting this marvelous system do its job, you can eat a balanced diet and have an occasional dessert without feeling like a sinner. Enjoy yourself and succeed. Dr. Rojo was awarded the coveted once-in-a-lifetime certification as a board-certified naturopath by the Board of Examiners of the American Naturopathic Certification Board, Committee of Naturopathic Medical Education, Washington, D. C. This article was printed with permission by Journal of Longevity. www.journaloflongevity.com
Gaining A New Perspective
on Weight Loss
By: Asad Shahsavari, NMD, PhD, MD(MA)
A staggering number of Americans top the list of their new-year resolutions with the familiar chant "I am going to lose weight." The unspoken part of this is: "even if it kills me." Unfortunately, both aspects of consistent weight gain and weight loss can be legitimate life threats. Underlying many weight gain issues are emotional traumas and lack of self-esteem, which generate an excuse for food as an escape, a pacifier, an antidepressant, and a delectable enabler. Dieting has become a national pastime and America stands among the world leaders as the most overfed, undernourished nation in modern times. Obesity in America is rampant. Even among children under 13 years of age, there is mounting concern over the predisposition of youth to sluggish circulation and excess body fat, which are shockingly the markers of arteriosclerosis. The resounding question is "Why?" The answer is multi-faceted. Perhaps, it is partly due to our addiction with technology and the replacement of physical resources with machines. Or, it may well be our infatuation with stimul ation, pleasure, gratification and abundance. If something tastes good, then eat it. If it feels good, then try it. If it looks good, then buy it. America’s extreme indulgence principle is out of balance and drives us to more and more excess in work and less and less opportunities of quality time for relaxation and meaningful social interaction. A current billboard states: The one who dies with the most toys…is still dead. We need to align our priorities with the health and integrity at the forefront. Without them, little is left of a job, a bank account, a relationship, or life, itself. The media hypes food as a panacea for everything from capturing someone’s heart to mending a broken one. The only catch is that food is highly reactive in the human system. It stimulates growth and growth creates mass and mass means gain. Weight gain. Knowing the reasons why we resort to food to ease our woes is a major step in understanding why we may be gaining weight and not gaining ground. Then, again, there are genetic factors to consider. Our ancestors are locked up somewhere inside of our genetic pool. The entire evolutionary chain of action is alive in our veins and may weigh heavily upon our systems. (No pun intended!) Our original relatives were accomplished foragers and hunters. Similar to the rest of the animal kingdom, humans survived from day to day, instinctively choosing their food sources, before their prey either poisoned or ate them first. Yet, our ancestors did survive and thrive, initially as hunters, then as the original agrarians, and eventually evolved into the omnivores we have become today. We have gone a dangerous step further on the evolutionary journey. Unlike our ancestral beginnings, which were strongly based on instinct, we have bypassed instinct and intellectualized ourselves into a chemical mirage of sustenance and emotionally triggered eating disorders. We have substances that look like, feel like and taste like their natural counterparts, but are, indeed, synthetic, fabricated, petro-chemicalized look-alikes or genetically altered clones. They are laced with flavor enhancers, colorings and imitation aromas, designed to fool our natural appestat and create a near gluttonous fervor for eating. Yet, while the human psychology may be fooled, the physiology, over millions of years of adaptation, isn’t as gullible. Our shapes are out of shape, our homeostasis is out of stasis, and our scales are tipped to the red alert zone. We are eating ourselves out of fantasy and into frenzy. Thousands of women internalize trauma from abusive relationships or lack of self-esteem as they compete with the social images of the prefect model’s figure. Many of them resort to fad diets, surgical implants or lyposuction and binge eating or starvation practices, better known as bulimia and anorexia. Distressed men often turn to alcohol and drugs as an escape measure, adding inches to their waistline and taking years off their lifeline. Hundreds of weight loss programs have deluged the marketplace in the past decade, luring us into deeper arenas of excess and denial, surrender and absurdity. Everything from counting calories to measuring body fat to hypnotherapy subliminal tapes, thermogenics, marine fat-trappers, appetite suppressing drugs and electro-stimulant muscle workouts, entice us to experiment with the next miracle answer to this question of weight loss. Recently, a rather novel approach came onto the scene. It appears that there may be an inherent link to the blood type of an individual and their body’s subsequent metabolic reaction to food and digestive process. It has raised the interest of many and the eyebrows of a few who wonder about the viability and credibility of such a postulation. And, yet, on a purely scientific level, it has merit and the anthropological association is clearly a path worth investigating. The national best-seller, Eat Right 4 Your Type, by Dr. Peter J. D’Adamo, presents over thirty years of investigative research into the blood type diet protocol. There is rather impressive evidence to support the theory and weight loss is only one of the many metabolic factors involved in the application of the blood typing diet. There are undeniable connections to our ancestors via a common genetic pool and the hematological markers known as blood types. It has long been known in medical circles that blood types may influence our susceptibility to certain illnesses and our capacity to serve as donors in medical emergencies. Certain blood types are antagonistic to others due to their carrying of antibodies against the other types. For instance, Type A carries antibodies against Type B, Type B against Type A, Type O against Types A & B, but Type AB has no antibodies. These antibodies are the most formidable in our immune system, having an agglutination process so dominant it can be observed with the naked eye on a lab slide. A similar agglutination reaction has been noticed in blood types when exposed to certain foods. That leads us to surmise that dietary considerations are quite plausible in relationship to blood type, metabolic reactions and pathological profiles. Obesity is most assuredly a factor in many leading illnesses, including heart disease, diabetes, gouty arthritis and skeletal stress problems, due to imbalanced proportions to structural integrity of bones and joints. Besides the cosmetic advantages, weight loss is mandatory in many medical instances. Excessive fatty deposits in liver and heart tissue, in particular, cause serious disorders, as the blood passes daily through the liver and into the heart and bodily tissues, causing build-up of these deposits along arterial pathways. Blockage of these passages is a major contributor to coronary heart disease and often requires major medical intervention such as bypasses, angioplasties and heart transplants. Despite advanced medical technology, heart disease remains the leading cause of death among Americans. No wonder weight loss is such a critical issue. Could blood typing and anthropological diet typing be the long-lost answer to obesity, as well as numerous attending problems? Several aspects must be determined to make a fair assessment. First, it is important to understand the relationship between the blood and the body. Blood is the vital tonic, which flows through our veins supplying every cell with a genetic DNA blueprint as well as nutrients to sustain life. Blood contains several key components, among which are the red and white corpuscles, the red blood cells having iron for oxygen distribution and the white blood cells being the scouts for the immune system. The four different blood types, O, A, B, and AB, appear to have developed at progressive times in human evolution and have distinct antigens on them and antibodies within them. This creates a curious uniqueness to each blood type. As mentioned previously, just as the blood types agglutinate instantaneously in the presence of these antibodies, blood types agglutinate to certain lectins, diverse proteins found in foods, and consequently cause either a negative or positive reaction metabolically. In appropriate lectins for certain blood types may be at the center of allergic reactions, edema, digestive disorders and fat storage. This is a major concern for those seeking to control their weight through a management process as well as regenerate their health. The human body translates food substances into energy-producing units through a complex series of digestive mechanisms. Once the food has been acted upon by the saliva and digestive acids, it is recognizable to the blood type as either a useful or abusive element. This is due to the peculiarities of the lectins and the response of the individual blood type to those lectins. As this motivation is rather complicated for such a brief article, we will move onto the reactive process, thus toward food being utilized by the body or stored as fat. Obesity is the result of fat-retention process in which the body conserves fat instead of burning it off as fuel for energy. In certain individuals, the hormonal balance, especially the thyroid gland, is largely responsible for this lack of burning. A slow metabolism may be the result of a condition known as hypothyroidism, which in turn may be the downline of certain foods reacting against the blood type profile. The body of evidence suggests that, in order to correct the imbalance, an appropriate diet for the blood type be followed. These dietary allowances are based on food factor influences, which interact with specific blood types. It is essentially this biochemical consideration which plays such a monumental role in food digestion; a process so vital that every cell depends upon it for survival. When food is not properly assimilated, the cells remain undernourished; malabsorption leads to deficiencies or excesses or imbalances. Obesity is often a result of this malabsorption and therefore may possibly be eliminated once it has been corrected. In blood typing for a dietary profile, certain foods are allowable, while others are to be avoided. This varies with the blood type. Understanding how the blood types evolved throughout human history is a key to equating the blood type with a certain food acquisition and selection pattern evidenced in anthropological data. Blood Type O is the oldest of the blood types, deriving from Cro-Magnons of around 40,000 BCE (Before Current Era). These are the absolute hunters; hardy, resilient, powerful, resourceful. They lived primarily on meats until they caused a shortage of hunting areas, moving themselves into migration and eventual extinction as the new culture of agrarians was forced to develop other food sources from the land. The genetic carriers for Blood Type O hold a blueprint for carnivore protein lectins. Therefore the Blood Type O diet for weight management and health integrity includes a diet high in animal protein. (Apologies are in order to the vegetarian Type O’s!) This blood type functions better with more acidic muscle tissues and doesn’t utilize beans as well as other blood types. Type O’s do well with flaxseed, linseed and olive oils, which aid in nutrition and elimination. Due to their increased stomach acids, Type O’s do well with tomatoes, but have reactions to the nightshades eggplant and potato. Fruit is acceptable as it has a good influence on cholesterol reduction and arterial cleansing. Dairy products are a major problem for this blood type. Seafood is the second most beneficial source of protein, besides meat, for type O’s, including cold-water fish. Wheat gluten, corn, lentils, cabbage, cauliflower, and mustard greens encourage weight gain in Type O’s due to interference in metabolic rate, thyroid production, and nutrient utilization. Kelp, red meat, seafood, iodized salt, spinach and broccoli increase weight loss as they contribute to better thyroid function and increased metabolism. Extreme physical activity is best for Type O’s. It speeds up the metabolic rate, flushes out toxins and serves their innate desire for intense activity. Blood Type A evolved around 40,000-10,000 BCE. These ancestors were the first agriculturists. They learned to work with the land and had the patience and nurturing techniques to harvest crops and survive a gentler and more harmonious atmosphere. They are naturally suited to a vegetarian lifestyle. Type A’s are best suited to organic, natural, pure foods. This is most critical for their immune function as well. Meat-eating is not recommended for this blood type as it causes digestive sluggishness and overburdens the digestive system. While their predecessors, Type O’s, burn meat proteins efficiently, this blood type stores meat as fat. Type A’s are more prone to edema. Type A’s have low stomach acid and do better with soy products, fruits and vegetables, seafood in modest quantities, avoiding white fish. For woman Type A’s, the snail (helix pomatia) contains a lectin that is beneficial in ridding the body of certain breast cancer cells through the lectin agglutination process. Certain low-fat dairy products are permissible. In general, all low-fat products work best in a Type A metabolism. Nuts and seeds such as pumpkin, sunflower, almond, and walnut are good supplemental fat and protein complements. Beans and legumes are perfect vegetable proteins for Type A’s, as well as fruits, cereals and grains. Type A’s tend to have low-immune function metabolisms and react best to low-impact exercise, such as Tai Chi, Yoga and meditative stress reduction. Blood Type B came onto the scene between 10,000-3,500 BCE. They were highly nomadic and may be described as chameleons. At times they resemble Type O and Type A as if it were their own, yet Type B, in typically nomadic fashion, takes off on its own, adhering to its unique genetic idiosyncrasies. They are quite immune-enhanced. Yet, because of this structure, if a weakness develops, it will most probably show up as an advanced immune disorder such as lupus, multiple sclerosis or chronic fatigue syndrome. Type B diet is variegated and contains a wide range of foods. It appears to blend the best of the vegetable and animal spectrum of nutrition. Type B’s gain weight mostly from corn, buckwheat, lentils, peanuts and sesame seeds and can be victims of fluid retention and hypoglycemia, making them prone to high sugar foods for insulin boosts and weight gain problems. Such as Type O’s, Type B’s are wheat gluten intolerant as well, thus weight gain is inevitable with wheat products. Dairy products are acceptable in moderate amounts. Weight loss in Type B’s is encouraged by green leafy vegetables, meat, liver, eggs, low-fat dairy, and licorice tea, which counters hypoglycemia. Chicken is a no-no for Type B’s as it contains an agglutinating lectin in its muscle tissue. The same for red meats. They are not as digestible for Type B’s as they are for Type O’s. Type B’s are better suited to lamb, rabbit, or mutton. For Type B’s, chicken consumption on a regular basis may lead to strokes and immune disorders. Type B’s should avoid wheat, corn, buckwheat and rye. To complete a weight loss regimen, Type B’s should include digestive enzymes and licorice tea. Their best exercise programs are aerobics, tennis and martial arts. Blood Type AB is the result of humanity’s most recent ancestral migrations, evolving between 500 BCE-900 CE. It is less than a millennium in age, yet is a multiplicative fusion of Type A and Type B dispositions. Most contradictive foods for Types A & B hold the same for Type AB, yet, certain lectins known as panhemaglutinans are tolerated by Type AB’s, while disastrous to Type A or Type B, individually. The adaptation process of survival is highly evidenced in Type AB. Also, the environmental changes, which caused variations in metabolic tendencies, are more apparent in Type AB than the other blood types. Type AB’s need to be specifically aware of certain factors in losing weight. Meat consumption is to be restricted, supplemented with tofu and vegetables. Type AB systems are friendly to lentils and peanuts, while not so accepting of kidney beans, lima beans, corn, buckwheat or sesame seeds. The good news is Type AB’s are more accepting of wheat gluten, but for weight-loss, they should avoid acid-forming foods, since Type AB’s utilize calories more efficiently when tissues are more alkaline. Exercising for this type is best with Tai Chi, Yoga and Aikido. These overviews of blood typing and diet are merely scratches in the evolutionary surface of human development. It is altogether fascinating to immerse oneself in the possibilities of these links and genetic co-factors in weight management and health promotion. Yet, while we have agreed that this protocol represents a highly plausible biochemical influence on the genetic make-up of every human being, we must not discount the power of the human psyche over the human cell. The very presence of such a highly evolved blood matrix system in an even more complex cellular system, gives rise to the possibility of an even higher developed spiritual component, without genetic limitations or depositions. Humans have an anthropological history, a physiological structure and a psychological reasoning and emotionality. Where, then, are we to place the human spirit in this evolutionary pantheon? We, as humans, have given birth to many philosophies on creation, the nature of the divine and our own destinies. We have exhaustive bodies of literature regarding religious beliefs, spirituality and the powers of the mind. All of which gives us permission to stretch the boundaries of our genetic pool and push the envelope of metabolic inheritance. We are far more than a group of cells, reacting to instinct. We are far more than animal magnetism being drawn to the call of the wild. We are far more than pawns on an evolutionary chessboard. Time, and time again, we express our humanity in almost godly terms. We risk our own survival to save that of another. We devise enchanting ways of bringing joy to a little child, with tales of Santa Claus and the Tooth Fairy, or kindness to a lonely elder with a home cooked meal or a walk in the woods. We are artists who bring fantasy to reality by singing and dancing and painting our visions of life for all to experience and enjoy. We are doctors who constantly seek to ease the pain of trauma and resurrect the dying life. Are we to be intimidated, bullied, or victimized by a microscopic society of blood cells? Think again. Surely, the person born into a deprived family in the heart of crime, may expect a life of desperation, destitution and incarceration. It is common under those circumstances. Common, but not inevitable. Many individuals defy their circumstances to rise beyond their own limitations. The annals of human history are filled with true stories of those who dared to live their dreams despite the immense challenges they faced. Blood typing is a useful launch pad to better understand the probabilities of an individual’s metabolic tendencies. But, if a Type O, the proverbial hunter, the meat-eater, decides to become a vegetarian, and believes whole-heartedly in the need for a less war-like manner of eating and living, then who is to say that those beliefs, those desires, those consciously-directed passions will not influence and even supercede genetic code? To describe this possibility more clearly, let us ponder a study, which was done by a former professor at Stanford University who expressed a deep interest in genetics as well as the belief that love was a tangible universal power. He set out to prove this in a laboratory setting. The experiment involved a control group who was wired with electrodes to a special machine which was then hooked to a high-powered microscope that could magnify the double helix of the DNA. The professor wanted to determine if the power of love was an actual force that could, in fact, influence the double helix to change. The subjects were instructed to think only loving thoughts. After a prescribed time, the double helix was analyzed and there was no reaction noted. Then, the professor requested that the subjects direct the thoughts of lovingness to someone or something. The double helix began to unwind. The experiment was repeated numerous times with the same result. Directed loving thoughts caused the double helix to unwind. The results of the research significantly concluded that the power of loving thought, consciously directed, could influence structural alterations of DNA. As DNA is the primary genetic coding implicated in every cell and predisposition to illness and wellness, altering DNA by conscious will may be the medical breakthrough of the new millennium. Imagine the mastery of consciousness in our own lives if directed with lovingness and compassion. Consider the numerous accounts of cancers going into remission when the patient decided to live for the love of their family, or long-term coma patients who recount they knew there were those in the room who believed they would live, and that gave them the will to survive and regain consciousness. There is so much of health and healing we have yet to understand in relationship to the human psyche. Genetics may be highly influential, but the power of the consciously directed will is perhaps the very essence which created genetic code to begin with. The will to survive, to be free, to be at peace, to be loved. This drove our ancestors across thousands of miles of landmasses, through millions of years of millennia to this moment where we are now, carrying their memories in our veins. Let us not forget that we are the ancestors of tomorrow’s children. We, ourselves, will be driven to create our own destinies and legacies and someday those children of tomorrow will carry the memories of us in their veins. Perhaps, a new blood type will emerge. One that has no limitations, no offenses, no defenses. It will carry the genetic code of the peacemakers, the philosophers, the poets and the sages. The weight of the world may be eliminated in our quest for enlightenment. We may no longer fill our lives with useless bulk and burden, or treat ourselves as padded cells to protect us from being hurt. Perhaps, there will be no need to lose weight, once we have gained wisdom. That is quite an enlightening thought in itself. And, after all, to be enlightened, or to lighten up, may be the first step to losing weight, no matter what blood type you may be. If we learn to use both common and uncommon senses in determining the management of our lives, we may discover that the ultimate master of matter is the belief, which empowers the being.
A Book Review Of
Reviewed by: Stephen Byrnes, ND, RNCP; www.PowerHealth.net Combining Old and New: Naturopathy for the 21st Century by Robert Thiel, Ph.D., Naturopath (Whitman Books; IN); 2000; 1-800-421-2401 or 1-805-489-7188; www.wwhitman.com This long-awaited title will interest all who wish to learn about the historical roots of naturopathy, the writings of its founders on a variety of natural therapies, and the modern applications and validations of naturopathic techniques. Dr. Thiel is well-qualified to author such a book. In addition to his Ph.D. in Nutrition Science from the Union Institute and his doctor of Naturopathy from the International College of Naturopathy, Dr. Thiel is current president of the California State Naturopathic Medical Association. Thiel has also had a number of papers published in various alternative medical journals (including the Townsend Letter) and currently has a paper in press with the prestigious British journal Medical Hypotheses. The book begins with an overview and definition of just what naturopathy is. Drawing from the writings of Drs. Bendict Lust and John Schnell, as well as the defining Congressional Act of 1931, Thiel presents naturopathy as a drugless, non-invasive, non-surgical, non-medical discipline that should only use natural interventions to correct bodily and mental imbalances. In chapter two, titled "Naturopathic Philosophy," Thiel draws from early naturopathic writings to demonstrate the basic foundations of the art: Premum no nocere ("First, do no harm"), Vis medcatrix naturae ("the healing power of nature"), and Tolle causum ("all causes," or what makes people get sick). Peculiar to this chapter is the presentation of the nine naturopathic standards adopted by the profession at the Golden Jubilee meeting in 1947. Something Thiel repeatedly draws attention to in this chapter is the importance of approaching the person in their totality and not just their symptoms. Thiel accurately points out that alternative therapists sometimes commit the same error of allopaths: they treat the disease and not the patient. Proper attention to correcting the causes of disease are paramount to the naturopathic approach to health. What makes this book unique is the effective and thorough "round-up" of early writings on a variety of naturopathic modalities such as heliotherapy, hydrotherapy, herbalism, homeopathy, massage, exercise, rest and sleep, fasting, etc. Thiel has done an outstanding job of finding and organizing assorted excerpts from the profession’s founders to define what those modalities are and what their possibilities are in helping others. Thiel then makes conclusions as to how these modalities are still effective today, often reporting on recent studies or research that validate naturopathic techniques. Most striking, however, is Thiel’s stance on synthetic and natural vitamins and minerals. Citing the Golden Jubilee’s Standards of 1947, Thiel argues that synthetic supplements have no place in naturopathic practice and devotes considerable space in the book to demonstrating that natural, food-complexed nutrients are superior to synthetic ones. Several of Thiel’s published papers on fibromyalgia, chronic fatigue, and other subjects fill out the book’s appendices. Thiel concludes the book with a warning to the naturopathic profession: "If naturopaths embrace allopathic medications as part of their modalities, not only will they betray their naturopathic foundation, they will cease to be naturopaths. Naturopaths who prescribe medications are telling their clients that they do not feel they can be helped through naturopathic methods. Naturopaths who routinely prescribe medicines are not, in my opinion, being true to this profession." In these days where some naturopaths feel that they should have the legal right to dispense drugs as allopaths do, Thiel’s words are quite pertinent and should be heeded. Naturopathy for the 21st Century should be required reading of all present and future Nds, as well as the lay public who are interested in natural health. In its masterful combining of old and current writings and research on the art and science of naturopathy, the book offers readers invaluable insights into the healing power of nature.
A Book Review Of
Reviewed by: Lee Clifford, MS, CCN Diet & Heart Disease: It’s Not What You
Think by Stephen Byrnes, PhD, RNCP "The book that will change your view of heart disease and put good food back on your table forever!" states the cover on naturopath Stephen Byrnes’ book Diet & Heart Disease. Health practitioners are often frustrated by the need to counter sundry amounts of dis- and mis-information consumers continually receive. Fortunately, books like Dr. Byrnes’ are appearing more frequently, presenting often ignored or troublesome scientific data as well as valid, clinical evidence, which contrast sharply with common institutional paradigms. Many nutritionists like Byrnes are increasingly challenging the dietary guidelines organizations such as the U. S. Department of Agriculture, the American Heart Association, The American Diabetes Association, and the American Dietetic Association dispense. According to Byrnes, who has written several books and articles on health and nutrition, "The very diet that has been recommended to reduce heart disease by many medical and nutritional practitioners for the past 50 years is the very diet that causes it!" Byrnes explains some of the probable causes, prevention, and non-drug treatments for society’s growing burden of cardiovascular diseases. He emphasizes the importance of nutrient-dense, whole foods like raw and fermented dairy products and whole eggs vs. imitation eggs, as well as select dietary and herbal supplements like hawthorn berry, garlic, gotu kola, niacin, coenzyme Q10, and several other valuable nutrients in helping to prevent heart disease and other chronic illnesses. Byrnes commendably exonerates cholesterol and debunks the "Lipid Hypothesis" as the cause of society’s current disease scourges and focuses, most importantly, on the inability of processed, poor-quality foods to maintain health. An entire chapter pays homage to the late Dr. Weston Price, the distinguished dentist who made impressive observations and published photographs (some of which Byrnes includes in his book) from his visits to diverse, remote, but healthy cultures in the first part of the 20th century. Price found these peoples, untainted by modern, devitalized foods, had superior health while living on their native, wholesome diets. The third chapter, "Big Fat Lies," is an excellent summary of the most prevalent disinformation circulating on fats and cholesterol and their influence on health. Byrnes succinctly summarizes the flawed science behind the Diet-Heart disease hypothesis and cites in his support respected scientific critics like Dr. Fred Kummerow, Dr. Mary Enig, Dr. George Mann, and the late Dr. John Yudkin, as well as Nobel laureate Dr. Linus Pauling. Byrnes also cites the work of Dr. Uffe Ravnskov, a European researcher who has published prolifically on the fallacies behind the diet-heart disease hypothesis, and nutritional anthropologist H. Leon Abrams who challenges the adequacy of vegetarian diets. Byrnes identifies the real fat villains as processed, polyunsaturated vegetable oils and the unnatural trans-fatty acids created during the artificial hydrogenation of oils, which, when consumed, can contribute to excessive free-radical activity in the body. He also discusses aspects overlooked by most of establishment medicine in cardiovascular diseases, including the roles of vitamin C, the B vitamins for elevated homocysteine levels), and the problem of hypothyroidism. Byrnes quickly dismisses the non-solutions of conventional medicine in the realm of heart disease: EKG’s, bypass, angioplasty, and cholesterol-lowering drugs. This short, information-dense book will help consumers increase their understanding of some important, controversial dietary issues. It can provide them with information to better evaluate scientific politics, contradictory nutritional advice, and the food industry propaganda that bombards them daily. Byrnes also maintains a website at www.PowerHealth.net and produces a free monthly e-zine. He will also be presenting at the ANMA’s Annual Convention in September, 2001. Lee Clifford is a clinical nutritionist on staff at the Schachter Center for Complementary Medicine in Suffern, NY. She was formerly with the Atkins Center in Manhattan and was the Associate Editor of Dr. Atkins’ newsletter. She is a board member of the Weston A. Price Foundation, The Price-Pottenger Nutrition Foundation (PPNF), and the Foundation for the Advancement of Innovative Medicine Education Fund. (FAIM Ed).
Six Ways Soy Benefits Your Health
By: Monique N. Gilbert
Soy, and most soy-based products, are nutritional powerhouses. Soybeans are the only plant food that has all of the essential amino acids our body requires, making it a complete protein. Soy foods do not have any cholesterol, and most are high in fiber. Soy also has many vitamins, minerals, and phytochemical compounds (like isoflavones) that work together to create numerous health benefits. Research shows that a daily intake of at least 25 grams of soy protein and 30-50 milligrams of isoflavones can improve and safeguard your health. This is the equivalent of 1-2 servings of soy foods a day. Here is a list of soy’s properties and how they can positively affect you. 1. Soy’s protein and isoflavones lower LDL (the bad) cholesterol and decrease blood clotting (thrombosis), which reduces the risk of heart attack and stroke. 2. Soy’s protein and isoflavones provide antioxidants, reduce artery clogging plaque, improve blood pressure and promote healthy blood vessels, which protects the body from free radical damage, boosts the immune system, and lowers the risk of atherosclerosis (hardening of the arteries), heart disease, and hypertension (high blood pressure). 3. Soy’s soluble fiber protects the body from many digestive related cancers, such as colon and rectal cancer. While its isoflavones may protect the body from many hormone-related cancers, like breast, endometrial (uterine) and prostate cancer. 4. Soy’s protein enhances the body’s ability to retain and better absorb calcium in the bones. While its isoflavones slow bone loss and inhibit bone breakdown, which helps prevent osteoporosis. 5. Soy’s isoflavones help the body regulate estrogen when this hormone is declining or fluctuating, which helps al leviate many menopausal and PMS symptoms. 6. Soy’s protein and soluble fiber help regulate glucose levels and kidney filtration, which helps control diabetic conditions and kidney disease. Monique N. Gilbert holds a Bachelor of Science degree, is a Certified Personal Trainer/Fitness Counselor and health advocate. She began a low-fat, whole-grain, vegetable-rich diet in the mid-1970’s. This introduced her to a healthier way of eating and became the foundation of her dietary choices as an adult. She became a full-fledged vegetarian on Earth Day 1990. Over the years she has increased her knowledge and understanding about health and fitness, and the important role diet plays in a person’s strength, vitality and longevity. Monique feels it is her mission to educate and enlighten everyone about the benefits of healthy eating and living. Monique N. Gilbert - Health Advocate, Soy Food Connoisseur, Recipe Developer and Author of "Virtues of Soy: A Practical Health Guide and Cookbook" E-mail: monique@chef.net - http://www.virtuesofsoy.com To learn more about soy, visit the Virtues of Soy website at http://www.virtuesofsoy.com
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The views and opinions expressed in this online newsletter are not necessarily those of the American Naturopathic Medical Association, its officers or its members, nor are they necessarily in accordance or agreement with its policies. |
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