Stomach acid is essential to the digestive process and proper absorption of nutrients. As I've posted before, GERD drugs are starving us of nutrients and creating a cascade of other problems.... we should be *increasing* stomach acid instead. Tests show that 90% of people with GERD are actually *deficient* in stomach acid, thus contributing to the problem with the valve between stomach and esophagus closing properly, causing the GERD in the first place.
Has a very interesting section on children and asthma and lack of stomach acid. Also lack of strong stomach acid can contribute to bacterial invasion, probably is a large factor in gut flora imbalance.
Makes me think that stomach acid is foundation of many many other issues than can be caused by mineral and esp. B12 deficiencies.
A review with more info:
I finished Karen DeFelice’s most recent book “Enzymes: Go with Your Gut”, a good follow up to her previous edition “Enzymes for Autism/Digestive Health” (two diff. titles, actually same book).
She focused more on using systemic enzyme therapy for viruses (including the flu) as well as touched on using enzymes for autoimmune illnesses such as fibromyalgia, arthritis, cancer. It certainly made me start thinking of the myriad uses for enzyme healing, such as my mom’s form of lymphoma that is caused by a build up of excess proteins in the blood… high doses of protease enzymes can clean up the “junk” that lead to many disease conditions. Proteases dissolve the protein coating of viruses and bacteria, disarming them completely or allowing other therapeutic agents to work more effectively.
For ex. DeFelice recommends 3-4 high protease capsules every 4 hours at onset of cold or flu.
I think enzymes are a very exciting and worthwhile tool to have in our natural health arsenal. Currently the two things I worry about not be able to deal with from a natural health perspective is cancer and Lyme disease, and there is credible evidence for the benefits of enzyme therapy in both. Cancer enzyme therapy has been studied for a century. The key seems to be finding the therapeutic dose, and that can be upwards of 20 capsules or more/day for serious conditions. And different enzymes are showing more targeted effects.
DeFelice articulates a concept I’ve never seen before regarding the gut mucosa and biofilms:
|“In the gut, dead pathogen cells leave behind mass. Their internal cellular wastes may leach out, and even be toxic. The body needs to clear all this out. This debris can lead to the assorted unpleasant “die-off” symptoms which accompany many pathogen control measures.
“Any new probiotics…being introduced need to deal with this pathogen debris in addition to trying to get established. This may explain the difficulty seen at times when pouring probiotics into a dysbiosis situation. At times, a person laments they have been giving judicious amounts of probiotics for a year or more… but recent lab tests show there are no beneficial probiotics colonized in the gut…
“When eradicating pathogens and trying to introduce new species, the new species needs to work with the immediate environment. This immediate environment may not be health for the new guys. There may be chemicals and by-products in the area that are toxic to the new species…
“Problems may exist not only from the chemical aspects of the debris, but also the physical ones. In the gut, beneficial organisms need to physically take up residence and colonize. If other organisms, dead or alive, are block their route or occupying their space, they will have problems adhering and growing.”
I also attended Dr. Devin Houston’s presentation last week, “Enzymes for Autism” sponsored by a local mom’s group that concentrates on biochemical healing for autism. As I’ve said before, I’ve learned the most from the autism community as they are very well versed in food intolerances and the behavioral and biochemical effects… these kids are the canaries in the mineshaft.
His presentation on DVD is available for free to groups if you are interested in ordering:
Houston also has a couple slides on the latest research on enzymes for celiac disease that I missed, exciting things happening there. Some new enzyme formulations are in the works from his company including one capsule with all three Zyme Prime/No Fenol/Peptizyde formulations combined, and a high dose “carb assist” only (no protease) capsule to mimic the SCD diet.
by Dr. Gary Huffnagle, research immunologist and professor of internal medicine at U of Michigan Medical Center with 20 years of experience.
I have referred to him in the "How not to have an allergic child" thread I think with respect to his animal studies: showing that manipulating the gut flora can cause allergies to appear and disappear. He writes more about his research in this book and reiterates many of my very important key points about this issue. Which I'm thrilled to see coming from someone with impeccable credentials!!
functions like another organ in the body equal to the heart or kidneys in importance.
-our intestinal flora
-the gut makes up 70% of our immune system.
-good bacteria line all mucus surfaces: nose, respiratory, gut. They are a key function of our immune system, and first line defense against allergies; their number is 10x the amount of cells in our entire body.
-babies are designed to get their intestinal flora from the mother (vaginal birth and bf'ing). Antibiotics greatly upset this inheritance as well as the mother's probiotic health. The "Antibiotics Revolution" post WWII have just resulted in a gradual increase in the amount of allergies and asthma reaching epidemic proportions. He clearly places much of the blame for allergies on antibiotics. He doesn't quote human studies except his own experiences with mold allergies and sinusitis in himself and peanut allergy in his daughter (both overcome with help of probiotics and prebiotics).
Huffnagle recommends a very intensive plan for probiotics, 30 billion per day in supplements if facing a health challenge, plus food sources. Most interesting to me was the role of dietary phenols in supporting probiotic growth but he also goes into other foods acting as prebiotics.
press release on Huffnagle's book: http://www.med.umich.edu/opm/newspag.../allergies.htm
article with Huffnagle and Kelly Karpa (author of my other favorite book explaining the interaction of the gut flora and immune system, Probiotics for Breakfast)
Another treatment which might be helpful: Colostrum
|Our food has changed drastically over the last 30 years, and so have food-related problems.
Additives are now used in healthy foods such as bread, butter, yoghurt, juice or muesli bars as well as in junk food. Reactions to food additives are related to dose, so the more you eat, the more likely you are to be affected. A British survey in 2007 found that:
· most consumers underestimate how many additives they eat
· the average consumer eats 20 additives per day (19 if foods are home-cooked)
· most consumers don't know which foods contain additives.
Effects of food additives can include
· irritability, restlessness, difficulty falling asleep
· mood swings, anxiety, depression, panic attacks
· inattention, difficulty concentrating or debilitating fatigue
· speech delay, learning difficulties
· eczema, urticaria and other itchy skin rashes; angioedema or swelling of the lips etc often associated with rashes
· reflux, colic, stomach aches, bloating, and other irritable bowel symptoms including constipation and/or diarrhoea, sneaky poos, sticky poos, bedwetting
· headaches or migraines
· frequent colds, flu, bronchitis, tonsillitis, sinusitis; stuffy or runny nose, constant throat clearing, cough or asthma
· joint pain, arthritis, heart palpitations, racing heartbeat
· and see more at the bottom of our home page
Some additives that can cause problems
ARTIFICIAL COLOURS (in sweets, drinks, takeaways, cereals and many processed foods) 102 tartrazine, 104 quinoline yellow, 107 yellow 2G, 110 sunset yellow, 122 azorubine, 123 amaranth, 124 ponceau red, 127 erythrosine, 128 red 2G, 129 allura red, 132 indigotine,133 brilliant blue, 142 green S, 151 brilliant black, 155 chocolate brown
NATURAL COLOUR 160b annatto (in yoghurts, icecreams, popcorn etc, 160a is a safe alternative)
200-203 sorbates (in margarine, dips, cakes, fruit products)
210-213 benzoates (in juices, soft drinks, cordials, syrups, medications)
220-228 sulphites (in dried fruit, fruit drinks, sausages, and many others)
280-283 propionates (in bread, crumpets, bakery products)
249-252 nitrates, nitrites (in processed meats like ham)
SYNTHETIC ANTIOXIDANTS (in margarines, vegetable oils, fried foods, snacks, biscuits etc)
319-320 TBHQ, BHA, BHT (306-309 are safe alternatives)
FLAVOUR ENHANCERS (in tasty foods)
627, 631, 635 disodium inosinate, disodium guanylate, ribonucleotides
Natural food chemicals
Some natural chemicals called salicylates can cause the same problems as additives if consumed in large doses or by sensitive people. For problems serious enough to see a doctor, or conditions with a diagnosis such as ADHD, eczema etc it is best to find out more about salicylates, as well as other natural food chemicals called amines and glutamates.
These natural food chemicals are increasing in our food supply, due to increased availability of out-of-season fruit and vegetables, concentrated natural chemicals in processed foods, and added flavours. Foods high in salicylates include strawberries, kiwifruit, avocadoes, sultanas and other dried fruits, citrus, pineapple, broccoli, pizza toppings, tomato sauce, olive oil and tea. Cheese and chocolate are particularly high in amines. Salicylate sensitivity can be triggered or worsened by medications such as aspirin and other NSAIDs (non steroidal anti-inflammatory drugs) such as Nurofen and lotions e.g. anti-arthritis, salicylate-containing teething gel.
People rarely realise that they are affected by salicylates or amines unless they eat a very large dose in a short time (e.g. salicylates at Christmas or amines at Easter) or until they reduce their intake. This is because these food chemicals are eaten so frequently that the effects fluctuate and can build up very slowly. One mother wrote:
'I cut back my five-year-old daughter's intake of fruit to about a quarter of what she normally had. Within days we saw dramatic changes. Her behaviour evened out … she was more sensible and obliging, less aggressive and defiant - and altogether much more pleasant to live with.'
Flavours and fragrances such as fruit or mint (e.g. in toothpaste) are another source of salicylates. Since the 1970s, increasingly large doses have been added to products. In the UK, recent studies of new mothers found more headaches and depression in mothers and more asthma, diarrhoea, vomiting and ear infections in babies with increasing use of air fresheners and/or aerosols.
The cause of food chemical intolerance seems to be nutrient deficiency and the strength of the detox pathways in the body. It could also be mercury, overwhelming the detox pathways.
One researcher, Dr. Rosemary Waring, connected salicylate intolerance and sulfation: http://www.autismcanada.org/sulfate.htm
More discussion at the "Detox Pathway Guinea Pig" thread:
UC survivor here -- emergency total colectomy, j-pouch, resection 2003.
I don't know anything about radiant life... can they be trusted. She said that it is tested for heavy metals and it has no synthetic vitamins. She sells it for $8 a bottle. Seems to good to be true! What makes green pastures so much better?
How about Gut and Psychology Syndrome by Natasha Campbell-McBride? www.behealthy.org.uk/gaps.pdf
Great thread!! I agree with this- we're doing GAPS and I think Dr Campbell-McBride has it all worked out already :D
My 5 month old is EBF. She has recently started pooping only once every 4-5 days. I am very concerned by this. The mainstream webpages are telling me this is normal, but I am not so sure. Her stools look ok, like normal EBF baby poop. It looks like this could be a gut flora issue. Any thoughts? I'm thinking I need to alter my diet.
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