Issue 64: Ulcerative Colitis Cure - Vitamin E Enema & Diet
Forum: Vitamin E Enema, Newsletter, Ulcerative Colit.
- Issue 64: Ulcerative Colitis Cure - Vitamin E Enema & Diet BSA SUCCESS by Sheldon
Vitamin E Enema
Ulcerative Colitis Cure - Vitamin E Enema & Diet by Sheldon Gesensway
For additional postings go to the vitamin E enema site #116 found listed in the Top Support Forms found listed at the top section of the opening page.More postings at the Ulcerative Colitis Alternatives Form.I CURED my severe condition of ulcerative colitis over 25 years ago with a vitamin E enema you prepare yourself and diet.My colonoscopy doctor for 20 years now recommeds the procedure to other DOCTORS.1.Buy a 4" bulb end ear syringe the kind used to clean an ear.A plastic extention is not necessary.A larger size syringe will provide too much air. Pictured on google in IMAGES section.Type in ear syringe for a picture or go to
http://www.enemasupply.com/asofenno.html Cara enema syringe 6 oz.$5.99.
Day 1 Empty 2 capsules of vitamin E into 1.5 tablespoons of distilled water (the same volume as a corticoid enema) 800 IU total. Do this by sticking a pin into the end of the capsule and squeeze out the contents. Suck up the top floating mixture (it does not dissolve in the water). I used a small tapered wine glass. 1.5 tablespoons water for all capsule levels.1000 IU capsules can be used instead of 400IU capsules.
Use as an enema but retain the mixture. Only one enema a day is necessary.
2. On the second day empty 4 capsules and repeat the same procedure.
3.On the third day, empty 6 capsules and repeat the same procedure.
4. On the 4th day empty 8 capsules repeat.
Up to this point I received no visible results.
5.On the 5th day, empty 10 capsules thatís 4000 I U of vitamin E. The following morning was the first time I saw stool form since I could remember. No blood. Controlled bowel movements. Ulcerative colitis was no longer a problem. I will advise the best procedure at this point.Your colon should heal at the 10 capsule level. I had to repeat this every day for a long time or on the 2nd day the gut would revert to its old habits. No side effects. Take the enema after a bowel movement and if possible at bedtime or in the morning and continue to lie on your side a short time to give the enema a chance to circulate through out the colon. If at first you lose some material, donít worry you will get enough of the vitamin E to work. I kept telling the doctors at the hospital they kept smiling. Stay at the 10 capsule doses then let me know of your results and I will advise you further.
Since that time, the ulcerative colitis has never been a problem.
MY RECORDS SHOW THIS.
The vitamin E mixture used should be labeled 100% all-natural and have the formula d-alpha tocopherol with other mixed natural tocopherols and NOT dl-alpha tocopheryl or tocopheryl acetate that are synthetic. Just 10% natural and 90% synthetic can be labeled as natural vitamin E. Synthetic vitamin E is not is not very biologically active and will give a poor result if used.
I have never taken another enema or ANY medication since. At that time, I was also taking one multi vitamin & mineral table + 500 mg of vitamin C + one capsule of 400 I U vitamin E. I stopped the vitamin E soon after. I even bought a motorcycle and put 15,000 miles on it.
Remember I am only relating the facts of my experience and will be willing to answer your questions.
Please post your results so it can be of help to others.
No fruit or fruit juice. Follow the diet.
Right after a bowel movement or before bedtime is the best time to use the enema for that day. Lay on your side with knees drawn up for easy insertion remain on that side for 5 minutes than lay on your back and the opposite side for 5 minutes each.
Vitamin E is a powerful antioxidant and anti-inflammatory.
Do not rinse the bulb after use and just clean the outside with soap and water.
You can spread a small amount of food grade vegetable oil or petroleum jelly around the tip for a comfortable insertion.
Let comfort be your guide.
THE DIET FOR THE PROCEDURE
The diet is just as important as the vitamin E enema. Vegetables have more insoluble fiber that binds stool. Fruit has more soluble fiber that has the opposite effect. No fruit or fruit juice of any kind. No frozen vegetables.
Freezing destroys the fiber structure.
It is easy to use all the vegetables. Wash them all and use part of each,keep the rest in the refrigerator. I fill a bowl 7Ēx 2.5Ē twice a day with broccoli buds, Brussel sprouts, kale, carrot, parsnip, turnip, yellow squash, mushrooms.
It is easy to prepare. Asparagus, UPPER part of stalk only, baked potato (Donít eat first skin or the second layer just the white part), cauliflower, cucumber,onion, spinach, carrots and tapioca pudding (use in small amounts,can be made with soy milk fermented is best) are good.
Slow cooking in an oven in water in a Pyrex covered dish or in a steaming basket is best. Always drink the water which contains vitamins and minerals that were removed by the cooking water. I cook either wild caught Alaska salt water fish or salmon(sold in cans) or chicken breast these can also be cooked in the oven at the same time with water in a different covered dish.Eat sardines only the not oil.No farmed fish.
The vegetables can also be boiled. I fry using water then adding olive oil, egg whites, 1/3 cup, (sold in a carton) or whole eggs every day. Add the olive oil last. High heat destroys many benefits of olive oil.
You can use 3 eggs a week or more if you donít have a cholesterol problem. Boiled eggs and poached are fine. Cold water fish is best because of the omega 3 oil it supplies.
Each day I have at least one or two ľ cups of soaked brown rice (see BROWN RICE research paper 14 mon listed below) with low fat yogurt,kefir or (soymilk fermented is best),sugar,stevia is best,,unsulphured molasses and salt ( Sea Salt with Iodine added is best) are ok.If you don't eat yogurt or kefir,use a prebiotic. I cook ĺ of a cup of pearl barley(not to be used with gluten allergy)then keep in the refrigerator and use at every meal three tablespoons of barley. Be sure to eat a variety of vegetables at every meal.Each vegetable has different fibers,vitamins and minerals.
Also corn (Delmonte uses unfrozen corn). Again fresh is best only small young kernels.
It is very important to use distilled water. No cold drinks. Some bottled water is no better than tap water. I use a distiller that is sold by American Water Distillers sold for $99. Type in distiller in the search window of google.
What I remove is Ĺ cup of brown water from every gallon of city water and since the colon is sore it may be sensitive to these things I pull the electric plug before the distiller shuts off which saves cleaning. Drink 6 glasses of water each day (8 oz).
I can eat every thing in a restaurant now, even salads, without a bad effect. I may lose stool form (I use as the indicator) for a bad food choice. This diet is not written in stone USE OTHER fresh vegetables you may prefer or limit the grains at first. Eat comfortable portions and a variety of vegetables, each have a different fiber, minerals and vitamins. There will be an increase in flatulence until your colon becomes accustomed to the fiber in your diet. As always, any question, ASK. You should also be sure to eat egg whites or eggs twice a day and walk at least 30 minutes a day.Walking is excellent for the colon. No stressful exercise.
If you cannot follow the diet CLOSELY for a short time period to get the positive result, donít start the procedure. THE PROCEDURE WILL NOT WORK IF THE DIET IS NOT FOLLOWED PROPERLY.Using any processed foods,liquids or herbs will re irritate the colon sores and delay healing.
The fiber binds the stool keeping irritation against the colon wall to a minimum and supplies a proper environment for the growth of good bacteria. This stops the bleeding and gives the proper fiber roughage and nutrient absorption which aids the colon in healing itself. The vitamin E works at the source of the irritation.
The above vegetables are all high fiber. You should see a positive effect in 6 days.
AFTER the procedure heals (no blood in the stool after using a fecal occult blood test sold in drug stores)you can make diet adjustments that will be right for your colon condition.Your colon will show you the best diet.There will be no future flares.
The food should be COOKED,steamed is best, but not over cooked and warm!
THE OUTER SKIN OF THE PARSNIP, CARROT, TURNIP, BEETS, POTATO and CUCUMBER should be removed.
Vegetable skins have a high concentration of fiber that can be an irritant to the colon.
A $2.50 vegetable peeler works best by removing more of the top fiber layer.
Keep me informed daily of your diet. Most poor results happen from an improper diet.
Follow the diet as closely as possible.
Remember NO fruit or fruit juice
If you try the procedure, any information sent back should be helpful to others.
The Elaine Gottschall SCD diet will not work, there are to many colon irritating foods.
If you have not been using vegetables, start the higher fiber diet by increasing the portions over a period of time.
Distilled water NOT filtered, mineral, spring, tap or bottled water.
Use reverse osmosis if necessary.
Boiled or poached eggs are OK.
One multi vitamin & mineral capsule and one 500-mg. vitamin C (ester C is best),one 400 IU vitamin E ,and one 200 mcg selenium,one vitamin K capsule every day.
Posting your results on this page will be of help to me and others.All the foods of the procedure diet are listed for each blood type.
Since this diet was chosen from my experience by chance and my blood type is 3A,
most foods happened to be beneficial to my blood type. It may be beneficial to check the foods of your procedure diet for your type blood from the blood type list.
On the home page,find listing TYPEbase4Food values
Please post if you experience this information to be of value.
"http://www.naturalnews.com/Report_acid_alkaline_pH_0.html">The pH Nutrition Guide to Acid / Alkaline Balance
For an opposing view,go to
Under the opening page HEALTH listing,find the listing body type fact or fiction?
After your use of the enema for two or three months and you show steady improvement, SLOWLY reduce your medication but continue the enema.
If improvement continues after two or three months,try the occult blood test which can be purchased in a drugstore for under $10.00.Type fecal occult blood test in the google search window. With a positive result stop the enemas. Your colon is healed(CURED).
No more flares. With a negative result, continue the procedure until you get a positive result.
In this case, you might test for allergies,parasites and the level of vitamins in your blood or look for under laying mental stress.These conditions can prevent healing.
Additional information at Curezone Support Forms(TOP).Form "vitamin E enema" #115
After you are CURED, try new foods one at a time.
Your colon will give you the correct answers!
HOSPITAL TESTED SUCCESSFULL RESULT
For many years, there have been a small but vocal group of people advocating the use of Vitamin E (d-alpha-tocopherol) *as an enema* for the treatment of Ulcerative Colitis. Their results were all anecdotal, but exciting, and the medication-- which consisted of popping Vitamin E capsules and doing your best to emulsify with water as a carrier-- was cheap, easy to obtain, and potentially free of serious side effects (unknown).
Now a study released today actually PROVES there's significant merit in this therapy! Any weapon in the fight against UC is a big deal, and we should be thrilled at this simple but highly effective option for the more experimental colitis patients amongst us.
Be sure to note that while 100% (!) of people responded positively to the treatment after 3 months, it DID take 3 months, and they all used another pharmaceutical therapy (either 5-ASAs like Lialda or Asacol, or immunomodulators like Remicade).
Here's the study:
Rectal administration of d-alpha tocopherol for active ulcerative colitis: A preliminary report.
Department of Internal Medicine, Amir-Alam Hospital, North Sa'adi Street, Tehran 13145-784, Iran. email@example.com.
AIM: To investigate the anti-oxidant and anti-neutrophil recruitment effects of rectal d-alpha (d-alpha) tocopherol administration on mild and moderately active ulcerative colitis (UC). METHODS: Fifteen patients with mild and moderately active ulcerative colitis were enrolled in an open-label study of d-alpha tocopherol enema (8000 U/d) for 12 wk. All patients were receiving concomitant therapy with 5-aminosalicylic acid derivatives (5-ASA) and/or immunomodulator medications. Endoscopic evaluation was performed at baseline and after 4th and 12th weeks. Disease activity was measured with the Mayo disease activity index (DAI) and remission was defined as DAI of <= 2 with no blood in stool. Clinical response was defined as a DAI reduction of >= 2. RESULTS: At the end of 12th week, the average DAI score significantly decreased compared to the beginning of the study (2.3 +/- 0.37 vs 8 +/- 0.48, P < 0.0001). One patient was withdrawn after 3 wk for being unavailable to follow-up. On the 4th week of therapy, 12 patients showed clinical response, 3 of whom (21.4%) achieving remission. After 12 wk, all 14 patients responded clinically to the therapy and remission was induced in 9 of them (64%). No patient reported adverse events or was hospitalized due to worsened disease activity. CONCLUSION: This preliminary report suggests that rectal d-alpha tocopherol may represent a novel therapy for mild and moderately active UC. The observed results might be due to the anti-inflammatory and anti-oxidative properties of vitamin E.
PMID: 18932276 [PubMed - in process]
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- Re: Ulcerative Colitis Cure - Vitamin E Enema & Diet by #164842
Hi Sheldon Gesensway,
This is a real contribution to better health. It is a true testimonial worth
tons1 Thanks for the expressed explanation on how Vitamin E works for people
in many ways.
With reference to your attempts to interest the Allopathic (Synthetic)
Medical Community, you would be better off forgetting about them. Their
business, currently, is to promote synthetic drugs and your report is not
synthetic. It belongs in the natural alternative arena and that`s where you
should send your protocol and results. Many more people would pay attention
to what you say. This condition will last until Complementary Alternative
Medicine (CAM)takes place. Until then, Good luck and the best of health to
you and your family.
Ciao for now, Mike Cinelli
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- Re: Ulcerative Colitis Cure - Vitamin E Enema & Diet by carmen
Thanks for your tip;I will try it and keep ypu posted.It is a waist of time to tell the doctors any holistic approach;the don't want to get out of buss.My question is why do i have to stay away from fruits and juices?..thanks again
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- Re: Ulcerative Colitis CURE - Vitamin E Enema & Diet by #165950
The diet is the cornerstone of the vitamin E enema procedure.The
colon is in a very irritated condition.Certain foods will keep it in this condition by preventing stool formation.A loose stool has more material rubbing against the colon wall.This keeps the colon sores open and prevents natural healing and the healing effect of the vitamin E. From working with people on the procedure and my own experience,I found even the smallest amount of any fruit or fruit juice prevents stool formation.This effect happens with wrong food choices also.If you follow the diet very carefully,you
should see a positive result within one week.That is the reason I request people send me the information of their daily diet.
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- researchers report preparation may be as important as ingredients by sheldon
Food Prep May Be as Important as Ingredients Themselves
TUESDAY, April 24 (HealthDay News) -- The methods used to produce or cook food may have as much impact on your health as the actual food, U.S. researchers report.
Grilled, fried or broiled animal products such as meats and cheeses contain a class of toxins called "advanced glycation end products" (AGEs), which have been linked to inflammation, insulin resistance, diabetes, vascular and kidney disease, and Alzheimer's disease, say a team from the Mount Sinai School of Medicine in New York City.
AGEs are also produced when food products are sterilized and pasteurized.
In a new study, the Mount Sinai researchers found that healthy people can have elevated levels of AGEs in their blood and that levels tend to be higher in older adults than in younger adults.
The study of 172 healthy men and women, ages 18-45 and ages 60-80, found that AGE levels were 35 percent higher in participants age 64 and older than in those younger than age 45.
Overall, the higher the participants' consumption of foods rich in AGEs, the higher their blood levels of AGEs and the higher their levels of C-reactive protein and other biomarkers of inflammation.
The major factor determining blood levels of AGEs is the amount of AGEs in the diet, not the amount of dietary calories, sugar or fat, the researchers said.
They were also surprised to discover that young, healthy people could have very high levels of AGEs -- concentrations that were in the same range as those of people with diabetes. This suggests that early and prolonged exposure to AGEs could accelerate the onset of diseases, the researchers said.
The study was published in the April issue of the Journal of Gerontology: Medical Sciences.
"AGEs are quite deceptive, since they also give our food desirable tastes and smells," senior author Dr. Helen Vlassara, professor of medicine and geriatrics, and director of the Division of Experimental Diabetes and Aging at Mount Sinai, said in a prepared statement.
"So, consuming high amounts of grilled, broiled or fried food means consuming significant amounts of AGEs, and AGEs in excess are toxic. People should be given information about AGE intake and be advised to consider their intake in the same way they would think about their trans fats and salt intake. They should be warned about their AGE levels the way they are about their cholesterol levels or cigarette smoking," Vlassara said.
Books and programs on food combining have been on and off the best-seller lists for years. They should be in the fiction section. The authors claim that eating protein and carbohydrates, or fat and carbohydrates together causes problems because they require different enzymes for digestion, and either acid or alkaline conditions. They give you elaborate lists of foods that you can or cannot eat at the same meal. If any of this were true, the human race would be extinct. Few foods are "pure" protein, carbohydrate or fat. Your digestive system has evolved to deal with mixed foods, and the enzymes secreted by your pancreas can digest them all in any combination.
Your stomach is strongly acidic, no matter what food you eat. Stomach acid is much stronger than lemon juice, tomatoes or any other acid food. Nothing you eat escapes this acid "soup" while it is in your stomach, so it makes no difference whether you combine acid and alkaline foods.
These authors tell you that the undigested food will ferment and putrify, causing you to accumulate toxins in your intestines. This just doesn't happen. Your intestines do a very efficient job of breaking down carbohydrates, fats and proteins into their building blocks, which are then absorbed into your bloodstream. As long as you are not constantly constipated, your colon does an excellent job of removing the waste products of digestion. If you have a problem with constipation, the answer lies not which foods you combine, but in adding fiber and water to your diet.
They even claim that the undigested food makes you fat, which is impossible. To be stored as fat, a food must be broken down into its building blocks and pass from the intestines into the bloodstream. Any undigested food would be excreted, making you thinner, not fatter.
People who lose weight following these nonsensical rules do so simply because they are forced to limit their food choices and therefore consume fewer calories.
Do not confuse these ridiculous diets with serious "combination" recommendations that are made in two special situations:
Diabetics and others who are concerned about sharp rises in blood sugar are advised to eat fruits and root vegetables only in combination with other foods. Fruits and root vegetables contain lots of sugar or quickly digested starches which can cause blood sugar to rise after eating. However, a healthy diet does not eliminate these foods because they also contain lots of vitamins, minerals and other phytochemicals that your body uses to keep you healthy and prevent diseases. When you eat these foods WITH other foods, particularly proteins or fats, they are digested more slowly. Diabetics should include a variety of fruits and root vegetables in their diet, but eat them with meals, not alone.
Strict Vegetarians who eat no animal products are often advised to COMBINE beans and grains so they will get complete proteins. This is true, but you do not need to eat the foods together at the same meal. The proteins found in meat and dairy products contain all nine essential amino acids (the ones your body needs and cannot make), and so they are called complete proteins. Most plant sources of protein, such as beans and grains, contain only two to seven of the essential amino acids, so you must eat a variety of these foods to assure that you get them all. However, you can do this over the course of the day or week. Amino acids circulate constantly in your bloodstream and are used as needed. You do not need to eat the foods simultaneously to supply your body with the different amino acids you need.
Researchers at the University of Warwick have found that the standard British cooking habit of boiling vegetables severely damages the anticancer properties of many Brassica vegetables such as broccoli, Brussel sprouts, cauliflower and green cabbage.
Past studies have shown that consumption of Brassica vegetables decreases the risk of cancer. This is because of the high concentration in Brassicas of substances known as glucosinolates which are metabolized to cancer preventive substances known as isothiocyanates. However before this research it was not known how the glucosinolates and isothiocyanates were influenced by storage and cooking of Brassica vegetables.
The researchers, Prof Paul Thornalley from Warwick Medical School at the University of Warwick and Dr Lijiang Song from the University of Warwick's Department of Chemistry bought Brassica vegetables, (broccoli, Brussel sprouts, cauliflower and green cabbage) from a local store and transported them to the laboratory within 30 minutes of purchasing. The effect of cooking on the glucosinolate content of vegetables was then studied by investigating the effects of cooking by boiling, steaming, microwave cooking and stir-fry.
Boiling appeared to have a serious impact on the retention of those important glucosinolate within the vegetables. The loss of total glucosinolate content after boiling for 30 minutes was: broccoli 77%, Brussel sprouts 58%, cauliflower 75% and green cabbage 65%.
The effects of other cooking methods were investigated: steaming for 0-20 min, microwave cooking for 0-3 min and stir-fry cooking for 0-5 min. All three methods gave no significant loss of total glucosinolate analyte contents over these cooking periods.
Domestic storage of the vegetables at ambient temperature and in a domestic refrigerator showed no significant difference with only minor loss of glucosinolate levels over 7 days.
However the researchers found that storage of fresh vegetables at much lower temperatures such as -85 įC (much higher than for storage in a refrigerator at 4-8 įC) may cause significant loss of glucosinolates up to 33% by fracture of vegetable material during thawing.
The researchers found that preparation of Brassica vegetables had caused only minor reductions in glucosinolate except when they were shredded finely which showed a marked decline of glucosinolate levels with a loss of up to 75% over 6 hours after shredding.
Professor Thornalley said: "If you want to get the maximum benefit from your five portions-a-day vegetable consumption, if you are cooking your vegetables boiling is out. You need to consider stir frying steaming or micro-waving them."
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- Re: Updated diet information by sheldon
The goal of the Weeks Clinic is to identify with you imbalances and
to address our therapies to the root causes of those imbalances - be
they biochemical, habitual, emotional or spiritual.
As we begin the process of figuring out the answers to those
questions, we invite you to begin your own self-healing process with
the following practical suggestions.
This is the list of healthy habits which I encourage you to
incorporate into your life as a foundation of health.
Prescription for Vitality:
1) Exercise every day - even if only a walk before sleep. The
expression:Use it or lose it!applies here. No need to break a
sweat but you need to Move it or lose it.Exercise keeps one
feeling and acting young! It is also an anti-depressant and mood
elevator as it increased metabolism, heart-rate and endorphins.
Prescription for Vitality: take a brisk walk (pausing to smell any and
all roses along the way) for 40 minutes every day (or more!)
2) Drink enough good water to keep your urine clear (not yellow); but
don't drink a lot of fluid with meals because it dilutes the
digestive forces. This can be uncomfortable at first as you will
initially feel bloated, but if you persevere, the bloating passes and
you begin to feel thirsty for the first time in your life! (Note:
this prescription for water does NOT include coffee, tea and pop
which, though liquid, are in fact dehydrating fluids; Warning: soda
pop and seltzer with its carbonation and phosphate levels is an
important risk factor for developing osteoporosis!) Drink water in
this manner: Gulp down (no sipping!) four 16 ounce wide mouthed
bottles of water (which you have placed in four strategic places) like
your life depended upon it (it does!) each day. Place them as follows:
1st bottle at your bedside; your feet don't touch the floor until it
is consumed. 2nd bottle is at the bathroom sink where you brush your
teeth in the AM before breakfast. Again - no leaving the bathroom
until you finish this second bottle! The 3rd bottle is wherever you
are at 10 AM. 4th bottle is wherever you are at 4 PM. Only sip fluids
after 4 PM to avoid being up needing to urinate at night. Only sip
fluids with meals to avoid diluting digestive juices. Prescription for
Vitality: The goal is to drink Ĺ your weight in ounces a day AWAY
3) Stop the Dehydrating Fluids like coffee, pop and (some) teas. Try
Honegar or Lemhoney which are two versions of a highly absorbed
nutrient drink which gives an energy boost (like caffeine) with no
adrenal and pancreatic strain. These great folk remedy recipes involve
getting a squeeze bottle and filling it 1/2 with raw honey and 1/2
with whole-apple organic apple cider vinegar for Honegar (or fresh
squeezed lemon juice to make Lemhoney). Let sit or shake it to mix
both liquids then squeeze an amount to taste into hot water for
a comfy wake-up drink or into cold water for a refreshing pep me
up afternoon drink! It is much better tasting and gives more energy
than pop or coffee as the vinegar acidifies the stomach and
facilitates nutrient absorption including the enzyme-rich and nutrient
dense raw honey. Prescription for Vitality: Honegar or Lemhoney to
taste instead of pop or coffee.
4) Use Digestive Aids appropriately. Most people overeat and digest
their food incompletely. This puts a toxic strain on the immune system
and can be at the root of many health challenges. If you are
overweight, most likely you are overfed and undernourished (because of
insulin dysglycemia - more on that later). Therefore, take one
tablespoon of organic apple cider vinegar (OACV) 30 minutes before
each meal in order to enhance stomach digestion. This cheap but
effective ‚Äúaperitif‚ÄĚ will trigger brain and gut hormones and
enhance digestion. This in turn reduces the burden on your intestinal
tract. Also, caloric restriction is the ONLY strategy proven to
enhance longevity. This truth is valid today as it was 200 years ago
when Ben Franklin wrote: ‚ÄúIf Americans ate half as much, they would
live twice as long‚ÄĚ. Prescription for Vitality: Eat less but digest
and absorb what you do eat using 1 tablespoon of organic apple cider
vinegar (OACV) in an 8 ounce glass of room-temperature water 15
minutes before each meal. That should be the first thing you do to
prepare the meal. (Also, eat slowly, chew your food thoroughly and get
in the habit of leaving each meal a bit hungry).
5) Take a top quality vitamin, mineral and herbal supplement. See
Not all Chelates are Created Equal for reasons why I advise the
use of chelated products which are more bioavailable and therefore
beneficial. Most over-the-counter products are poorly formulated with
poor quality substances like: cellulose, calcium carbonate, magnesium
oxide, dl-alpha tocopherol etc. Prescription for Vitality: Take a top
qulity multi-vitamin multi-mineral (MVMM) twice a day with meals.
6) Take a top quality essential fatty acid supplement such as like
krill or fish oil or flax/borage/pumpkin seed oil. Avoid trans-fatty
acids such as what comes with fried foods but enjoy certain saturated
fats like organic coconut oil. For those who dislike the taste of flax
oil every morning, we suggest having the mouth full of a juice and
putting the tablespoon of oil into the full mouth then swallowing.
This gives no taste of oil. Women take the flax oil from the new moon
to the full moon and an Evening Primrose/Borage oil from the full moon
to the new moon. This is especially important if cancer is a concern.
Prescription for Vitality: Change your oil using organic top-quality
ESSENTIAL fatty acid.
7) Detoxify the colon. Most old time doctors acknowledge that chronic
illnesses begin with a dis-ease of the gastro-intestinal tract. This
is often the result of too much of the bad bacteria and fungal / yeast
organism (overgrowth) which overwhelms the ‚Äúgood‚ÄĚ bacteria like
acidophilus and bifidobacteria. The gastro-intestinal tract is not
just a tube going through your body but rather is full of folds and
wrinkles designed to enhance absorption. Therefore, prepare for the
shocking truth that if the average adult were able to flatten out all
these wrinkles the size of the gastro-intestinal tract it would be the
size of a tennis court! Add to that shocker, the fact that there are
10 times more of these organisms than there are of YOU. Remember that
only 1/4 of what is contained within your skin has YOUR genetic
material in it. The rest is NOT you. Hmmm. That means that you are a
minority within our own skin! The vast majority of the stuff within
you in is NOT you but rather it is either critters like bacteria (both
good and bad types) or fluids or minerals, etc. Therefore, in order to
re-establish a healthy balance in this vast territory, everyone needs
to take a top quality pro-biotic (acidophilus and bifidobacteria).
Prescription for Vitality: Give your 33 foot long gastro-intestinal
tract a break!
8) Fiber - you KNOW you need it but do you know why? Certainly it
helps keep you regular (which is VERY important for you health).
However, fiber also can absorb toxins which your body, in its wisdom,
is trying to excrete. For this reason we recommend ground up organic
(of course!) flax seeds as a daily supplement. This doesn‚Äôt supply
the oil, just the cleansing fiber. Prescription for Vitality: use that
old coffee grinder you have now retired from coffee and use it to
grind up frozen (less sticky) flax seeds and put a tablespoon/day on
cereal, salad or whatever!
9) Remember: there is no such thing as junk food-there is
food and there is junk. Now, while junk can be made to look like food,
it is NOT food!) Therefore, eat only unrefined foods that look like
you could find them in nature. For example, carrots and seeds and nuts
are fine but who has ever seen a peanut butter tree or a pasta tree?
You can buy the peanuts and make your fresh peanut butter but most
commercial peanut butter has SUGAR added. Equally you can buy the real
grain and make real food from it. Therefore, shop the periphery of the
supermarket where the live foods are sold. No food additives , coloring
and no extra salt or sugar should pass your lips! Prescription for
Vitality: Only eat things that look as if they were once alive. The
ancient doctors taught that ‚ÄúLife comes from Life‚ÄĚ so eat life if
you want to live with vitality.
10) Stop all dairy products (milk, yogurt, cheese, butter) Why? See
or call 1-888-not-milk for details. Essentially,
modern pasteurized and homogenized milk is very different from what
your grandparents drank on the farm: raw organic milk. The milk
moustache ads promote a beverage that is toxic with anti-biotics,
pesticides, hormones, pus and other chemicals including bovine growth
hormones. Many people are dairy intolerant and most ear infections,
ADD/ADHD and weight problems are directly related to dairy
consumption. I recommend that you get off it completely for 10 days
then enjoy a big milkshake and feel the phlegm start to drown you.
Then you will know from your own experience how toxic these products
have become for everyone except baby cows. By the way, the milk
referred to in the Bible-the land of milk and honey - was goat
and sheep milk. It was not cow's milk. Prescription for Vitality: No
more dairy. Don't take my word for it. Understand why!
12) White Sugar is the single most toxic food we eat. Avoid it!
Excess sugar is at the root of cardio-vascular and heart disease,
vision loss, obesity, diabetes and cancer. If you don't believe me,
search the web for Amadori products (the biological consequences of
excess sugar). Prescription for Vitality: moderate raw honey is fine
but no more white sugar! (Hint: the more you chew your food and mix it
with saliva, the sweeter it tastes!)
13) Turn off your Cell Phone You can still use it but treat yourself
like the CEO you are: only return calls you want to return when you
want to return them. With you phone off most of the day, you can turn
it on every 15 minutes and check messages, like a CEO receiving
messages from an assistant periodically. The radiation from cell phone
usage is at best destructive to your immune system and at worst,
fatal. Many physicists and public health officials consider cells
phone to be the most dangerous device we have in our society today.
Prescription for Vitality: free yourself from your cell phone:
remember Thoreau our possessions have possessed us.
14) Develop healthy sleep habits in order to receive deep stage 3
restorative sleep each night. Protect your soul as the evening
advances so that you are preparing for sleep by avoiding watching TV
or the news or any adrenalin producing activities. Make your peace
with the world and relax into sleep. Good sleep hygiene is critically
important. In Chinese medicine the liver (or organ of regeneration) is
featured between 10 PM and 1 AM so let's not get to bed after 10PM!
Remember, The Rest of your Days depend upon the Rest of your Nights.
Prescription for Vitality: be deeply asleep between 10 PM and 6
15) Create meaningful relationships with people in order to serve in
ways which you feel are important. Prescription for Vitality: take the
time to reflect and assess and evaluate how you are spending your
precious time. Guard against victim mentality in all areas of your
16) Read and understand the health principles in recommended
literature/web sites and do not be afraid to ask your doctors
questions. Ask your doctors for clarifications. It will help us help
you to help yourself! Prescription for Vitality: be informed so that
you know that you are going through this effort for YOUR sake and not
because a doctor told you to do it!
17) Enjoy your life and its blessings. Cultivate a sense of meaning
to your life. Read between the lines by pausing to consider deeper
truths and subtle beauty. Seek the gift hidden within every challenge.
Seek it especially in every health challenge. Remember symptoms are
messengers that warn us when we are out of balance from a health
perspective. They should be welcomed and not feared or hated. They are
also healing gestures. A fever, for example, can be therapeutic if
managed within the appropriate ranges. Prescription for Vitality: Slow
down, smile, breathe deeply and appreciate the beauty around and
within you! You are playing with the House‚Äôs money. Have been all
If you read this far, I am grateful for your attention and I welcome
your comments and questions! Email me at firstname.lastname@example.org
Additonal information from a different source.
How to Minimize Your Food Allergies -- and Maximize Digestive Health
Date updated: June 13, 2007
By Michael Rosenbaum, M.D.
Content provided by Revolution Health Group
Here are some suggestions about how to control your food allergies and sensitivities and maintain the integrity of your digestive tract:
Digest your food well. When food is thoroughly digested, itís less allergenic. Some relevant questions to ask yourself: Is your pancreas functioning properly? Is there enough bicarbonate for the intestine so the pancreatic enzymes can work? Are you eating in a hurry, with no time to really chew your food? Are you eating standing up? Eating under tremendous stress? All of these things can interfere with proper digestion.
Check your pancreatic enzymes levels. The Chymex test from Meridian Laboratories can actually test pancreatic enzyme levels in the body. This and other useful lab work can be ordered by your doctor.
Eat smaller, more frequent meals. We tend to eat huge meals, but smaller meals usually encourage more thorough digestion.
Cook your food. Generally speaking, raw food is more allergenic than cooked food. So one way to prevent allergies is to cook as much of your food as you can, because cooking changes its structure. That explains why applesauce is less allergenic than raw apples; the same is true for tomato sauce vs. fresh tomatoes.
Use the rotation diet in planning your meals. This is a system of controlling and also identifying food allergies that involves eating each and every specific food only once every four days, among other restrictions. Be creative so that meals are still interesting and pleasurable.
Experiment with food combining. The food-combining theory is based on not mixing grains and meat at the same meal (or at least not mixing large quantities of both). In this plan, the main course of grain or protein is combined with vegetables, with the idea of encouraging more complete digestion ó as minimizing the amount of undigested food moving through the GI tract will decrease the allergic load on the system. Some people report that simpler meals, designed around food combining, are easier to digest.
Relax when you eat. Make mealtime a time of quiet, relaxed pleasure ó a refuge from the hectic nature of your day. Do this even if your meal is brief and simple.
Keep your immune system strong. It has been proposed that food allergies are worse in the dead cold of winter and better in the summer. Keep your stores of secretory IgA up by taking a moderate amount of vitamin A.
Do everything you can to prevent dysbiosis and high intestinal permeability. Talk to your doctor about the best ways to do this, and youíll be well on your way to preventing many food sensitivities.
Minimize stress. The concept of stress reduction is important because stress will affect the amount of digestive enzymes you have and the degree of intestinal permeability. Stress is an underappreciated factor in digestion, as well as in allergies and sensitivities. Few of us realize the degree to which stress impairs the lining of the gut.
Additional information from a different source.
Researchers from University College London have found compelling evidence for the first time to link food intolerances and serious illness.
A six-month programme has shown potential links with foodstuffs and Crohn's Disease, and ulcerative colitis.
The discovery could prompt an entire rethink in the medical profession across a range of conditions, from irritable bowel syndrome to migraine. To date, patient reports of intolerances have largely been seen as 'in the mind', and discounted.
At UCL, researchers worked with three specific groups of patients one with Crohn's Disease (28 patients), a second with ulcerative colitis (25), and a control group with a benign coincidental thyroid lump (24).
Each was asked in advance which of 113 foods they felt gave them a bad reaction, and specifically whether that reaction was a gut reaction or non-gut one.
Then, over the six months, each had their blood tested for individual intolerances of the 113 foodstuffs through Yorktest Laboratories, measuring levels of IgG antibodies.
In the control group, most people were found to have few intolerances; in the disease groups there was a much higher frequency.
Specific findings included:
-- Those with Crohn's Disease and ulcerative colitis were typically found to be intolerant to three or more foodstuffs.
-- Ulcerative colitis subjects most commonly reported sensitivity to peanut (29 per cent of UC subjects versus 13 per cent of control), cashew (25 per cent versus 13 per cent), lentils and broccoli (19/4), hazelnut and brazil nuts (19/13), chilli (19/8). These subjects most commonly reported sensitivity to chilli (44/8), wheat (40/8), milk (36/8), kidney and haricot beans (both 24/0), coffee and onions (20/4) and oranges (20/0).
Dr. Anton Emmanuel from UCL said: "The results were compelling. If there had been no link, one would have expected the results to be 50/50 - i.e. random chance association between (i) patients with objective measure of food sensitivity and (ii) subjective report of food sensitivity.
"For years, GPs - indeed most of the medical community - have perceived food intolerances as being largely in the mind, and this is probably the first research project to demonstrate that they could well be wrong. Indeed this points to what could be a direct link between food intolerance and patient symptoms."
The researchers are planning further experiments to investigate whether IgG antibodies can predict foods that provoke disease on a double blind placebo controlled food challenge - and conversely, whether specific food avoidances based on antibody results might be worthwhile.
26-27 West Street
Additional information from a different source
Get lots of vitamins C and E. These antioxidants suppress
inflammation. In Belgian research, people with the lowest vitamin C
levels had the worst inflammation and peripheral (leg) artery disease.
And inflammation dropped 30% to 50% in normal and diabetic people
given 1,200 IU of vitamin E daily in studies at the University of
Texas Southwestern Medical Center.
Don't cook on high heat. Grilling, broiling and frying meat and
poultry create damaged proteins called AGEs (advanced glycosylation
end products) that trigger inflammation. In diabetics who ate a high
AGE-inducing diet, inflammation jumped 35%; it dropped 20% in those on
low AGE-inducing diets, finds research at Mount Sinai School of
Medicine. To reduce AGEs, poach or boil chicken, and eat more fish.
Broiled fish has about one-fourth the AGEs of broiled steak or
chicken. Fruits and vegetables are low in AGEs; cheeses are high in
Eat other foods that help subdue inflammation, such as ginger, curry
powder, olive oil, grapes, garlic, Celery , blueberries and tea.
Contact Contributing Editor Jean Carper, an authority on nutrition, at
jeancarper.com. Sign up for her free quarterly newsletter: Call
800-627-9721 or visit stopagingnow.com.
What's your inflammation level?
Get a blood test that measures C-reactive protein (CRP), a marker for
blood vessel inflammation. The higher your CRP, the greater your
Additional Information from a Different Source
Whole grains may cut risk of inflammatory diseases
Date updated: June 18, 2007
Content provided by Reuters
NEW YORK (Reuters Health) - The health benefits of whole grains may extend beyond the heart, according to a new study that links the foods to a lower risk of inflammatory conditions such as arthritis or asthma.
Researchers found that among nearly 42,000 postmenopausal women, those who ate the most whole grains were about one-third less likely to die of an inflammatory disorder over a 15-year study period.
Inflammatory illnesses include any condition that involves chronic inflammation in body tissue; such inflammation is believed to contribute to a range of disorders, including heart disease, diabetes, musculoskeletal disorders like rheumatoid arthritis, respiratory illnesses such as asthma and digestive diseases like COLITIS.
Numerous studies have linked fiber-rich whole grains to a lower risk of heart disease and diabetes. The new findings now suggest they also protect against other inflammation-related diseases, the study authors report in the American Journal of Clinical Nutrition.
"The observed health effects are broader than heart disease and broader than diabetes," lead study author Dr. David R. Jacobs, Jr., of the University of Minnesota in Minneapolis, told Reuters Health.
The protection, Jacobs and his colleagues speculate, may come from antioxidant substances in whole grains that protect cells against the damaging effects of chronic inflammation.
The researchers based their findings on data from the Iowa Women's Health Study, which followed the health of 41,836 women ages 55 to 69 from 1986 through 2001.
Among other lifestyle assessments taken at the study's start, the women completed detailed questionnaires on their diets -- including how often they ate whole grains like oatmeal, brown rice, whole-grain breakfast cereal, bran, bulgur and popcorn.
Among those who ate 11 or more servings of whole grains per week, the odds of dying from an inflammatory condition during follow-up were about one-third lower than those of women who rarely ate whole grains.
Lower risks were also seen among women who ate at least four whole-grain servings a week.
Whole grains differ from refined grains, like white bread and snack foods made from white flour, in that they retain more of the fiber- and nutrient-dense components of the grain.
In an earlier study that analyzed the antioxidant capacity of more than 1,000 foods, Jacobs and his colleagues found that several whole-grain products were at the top of the list.
"I personally think that the public would do well to incorporate more whole-grain foods of any type into their diets," Jacobs said.
SOURCE: American Journal of Clinical Nutrition, June 2007.
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- Re: Updated diet information by Alok Kumar Gupta
My name is Alok. I have been dignosed with UC 6 years ago. I have tried alopathic, aurvedic and homeopathic treatment for my problem. None of them seem to provide a cure for UC, they only seem to help in keeping the desease under control. Meanwhile I have been on the lookout for an alternative treament menthod to cure my UC. I came to hear about your vitamin E enema and diet thru internet search and develped a curiosity. I am really looking for an alternative treatment method which can cure UC without much of side effects, however after trying so many different kind of treatment, I am a bit cautious about trying something different before knowing enough about it. Could you please clarify following with regards to your method of treatment,
1. you mentioned that you continued this treatment for long time, could you please let me know how long did it take for you be completely cured, by 'cured' I meant free from symptoms and return to normal diet.
2. Do you believe this treatment will work for all blood group people. I am asking this because I found in the bloodtype diet that for O type blood people, Vitamin E is suggested to be avoided, which indicated that this may work for only the blood type people for whom Vitamin E is either Neutral or benficial, am I right?
Thanks for sharing your experience with vitamin E based treatment anyway
Alok Kumar Gupta
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- Re: Updated diet information by sheldon
1-What you read was my experience not the procedure.It
took me well over a year because the enema was a new
experience and the diet,which is the cornerstone of
the procedure, was not correct.Today you should see a
positive result within one week and depending on the
condition of your colon and how well you keep the diet
a minimum of 3 months for your colon to heal.I never
heard of vitamin E being bad for your blood type where
did you get your information?
2-I have been sending out
the procedure information for 3 years and never
received a bad side effect report.It is not necessay to go over 10 capsules of vitamin E in the enema for healing.Starting out with 2 capsules,as stated in the enema procedure attachment,should give you an opportunity to test the effects of the vitamin E.
Please keep me informed. email@example.com
FOR UPDATED INFORMATION,go to
On the opening page.in the UPPER RIGHT curezone google search window type vitamin E enema.The first posting issue 64 has the information.
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- Re: Updated diet information by Alok Kumar Gupta
Thanks for your response. Please look into the following link which suggest to avoid vitamin E for blood tupe 'O'
Please comment? If you think I can still try, may be I can try starting with 2 capsules as you suggested.
Do I have to follow the diet 100% as you did, or it can be different based on what I get in my area. Here is what I usually take for my diet,
rice, lentils, beans, broccoli, green peper,green peas, onion, garlic, cabbage, cauliflower, okra, spinach, carrots, tomato,eggplant, cucumber, buttermilk, white oats, occasionally a little bit of spice,salt, coconut water, termeric, mustered seeds, olive oil.
I avoid potatos, mango, fried stuff, very spicy stuff, wheat, milk products, because I have found them harmful for me.
which of the above food items you think I should take during the Vitamin E enema treatment and and in what form. Should I also need to take the viatmin E +multivitamin+vitamin C oraly.
Currently I am taking homeopathic medicine also whenever I experince increasing burning sensation in my rectum after passing stools, I start taking Pentasa enema. As it stands now, I need to go to the toilet 2-3 times/day, I see blood very rarely and only Occasionaly I feel the urgency to rush to the toilet. My symptoms are pretty much under control. But as I have experienced in the past, few days after I discontinue the enema, burning sensation starts increasing. Also I have got skin rash for about one year and I have noticed that when I am on enema the rash appear to increase.
I am willing to try vitamin E enema treatment, once I hear from you that it may not be harmful for me.
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- Re: Updated diet information by sheldon
I consider experience the best reference.For the first diet, use broccoli,onion,cauliflower,spinach,carrots,cucumber,salt( Sea Salt is best),olive oil,(first cold pressed is best)sold in dark brown bottles or gallon cans for a no light atmosphere,eggs,cold water fish,chicken breast,soy milk should be OK,pearl barley,brown rice or any other food on the diet attachment.Be sure to remove the skin from the carrots and cucumber.the skin has a concentrated fiber that can be an irritant on the colon wall.Eat vegetables at every meal.If you can,yogurt(organic with added active cultures).
This is a basic diet and you should see a positive result with in a week.After the colon heals,you can try other foods one at a time.Don't eat things that disagrees with you or you can add vegetables you favor.Tomatoes are not a vegetable.No other sauces or condiments for now.One wrong food can delay healing.Distilled water is best,reverse osmosis or a very soft water.The less material in water to irritate the colon
the better.Drink plenty of water.
When your colon heals, it will indicate the correct food
by stool form or number of bowel movements.Take the vitamin E,vitamin C, multivitamin & mineral capsules and selenium orally.
Start to remove any other medications slowly.I have never received
any of the burning symptoms in reports I have received.If this is caused by ulcerative colitis, this procedure should help.I can only advise from my experiece and the experience of many others.
The choice on using the procedure or not is yours alone.I have never received any reported bad side effects from the procedure.
Type Vitamin E,also vitamin A , beta carotene and fish oil in the google search window for further information.Which ever choice you make,I never the less wish to thank you for your post.I am sure it will benefit many people. sheldon
For other readers,you can receive 3 attachments that explains the total procedure by sending an E mail to firstname.lastname@example.org
PART OF THE ARTICLE WAS DELETED
From: "DailyTip from DrWeil.com" Add to Address Book
Subject: Are you taking the right supplements? - Daily Tip from Dr. Weil
Date: Mon, 11 Jul 2005 02:14:41 -0600
Dear DrWeil.com Subscriber, 07.11.2005
Supplements: How Much and What Kind
Supplements and vitamins can be helpful, especially for those who can't or don't eat a well-balanced diet rich in antioxidants. I suggest most people take the following:
Vitamin C: 250-500 mg daily. Take higher dosages if you are under extra stress, living in smoke-filled or polluted environments, or not getting at least five servings of fruits and vegetables as part of your daily diet.
Vitamin E: 400 IUs of mixed natural tocopherols (or at least 80 mg of mixed tocopherols and tocotrienols) daily. Since vitamin E is fat soluble, it must be taken with food to be absorbed. Choose natural forms of vitamin E (d-alpha tocopherol with mixed tocopherols, or better yet, mixed tocopherols and tocotrienols) instead of the synthetic form (dl-alpha-tocopherol).
Selenium: 200 micrograms daily. Selenium is a trace mineral with antioxidant and anticancer properties. Selenium and vitamin E facilitate each other's absorption, so take them together. Vitamin C may interfere with the absorption of inorganic forms of selenium (sodium selenite), so take the yeast-bound form instead. Doses of selenium above 400 micrograms a day may not be healthy.
Dear Dr. Mirkin: Iíve heard that cooking destroys nutrients. Would
it be better to eat only raw foods?
Many people believe that fresh fruits and vegetables
always contain more nutrients than cooked ones, but cooked
carrots have higher levels of antioxidants than fresh carrots.
Cooking carrots in the presence of a small amount of oil or butter
increases the amount of two antioxidants called beta carotene and
phenolic acid. Cooking also increases the amount of lycopene you
get from tomatoes. Cooking breaks the plant cells open to
increase the absorption of these antioxidants and other beneficial
plant chemicals. Adding a little oil or butter increases absorption
of fat soluble chemicals.
Some vitamins are affected by cooking, but you'll still get
plenty. The enzymes in food that are destroyed by heat are of no
use to you; your body makes the enzymes you need to digest
your food. Most of the nutrients in food (minerals, proteins, fats,
carbohydrates) are not destroyed by heat, and many common
foods are unpalatable or unsafe if they are not cooked. I
recommend eating the widest possible variety of fruits and
vegetables, raw or cooked, and fresh, frozen, canned or dried.
For more on food enzyems see
Food allergy or intolerance? It's important to know the difference.
"If you have a food allergy, eating even the smallest amount of that food may trigger a serious reaction," says James Li, M.D., Ph.D., Mayo Clinic allergy specialist, in the December issue of Mayo Clinic Women's HealthSource. "With food intolerance, you may be able to eat small amounts of problem foods without a reaction."
With an allergy, the immune system mistakenly identifies a food as harmful, triggering immunoglobulin E (IgE) antibodies to fight the substance. Signs and symptoms usually develop within minutes and may include tingling in the mouth, hives, swelling of the lips, face, tongue and throat, wheezing or breathing difficulties, dizziness, abdominal pain, diarrhea, nausea or vomiting. In severe cases, the airway can constrict.
Food intolerance, where a symptom is triggered by a food or substance, is much more common than food allergy. Only about 2 percent of adults and 6 percent of children have a food allergy. Food intolerance doesn't involve the immune system but can cause some of the same gastrointestinal symptoms as food allergy. For example, lactose intolerance, where people don't have the digestive enzymes to fully digest sugar in milk products, can cause bloating, cramping or diarrhea.
"It's wise to consult a physician if you have concerns or questions about your reaction to certain foods," says Dr. Li. Allergies can be diagnosed with skin and blood tests. Diagnosing food intolerance is a bigger challenge, requiring a thorough health history. Foods can trigger symptoms for a number of medical conditions, such as irritable bowel syndrome, acid reflux and migraine.
200 First St. SW
Rochester, MN 55902
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- Re: Updated diet information from a different person by sheldon
The posting of a diet experiencing a positive result.The diet is similar in many ways to the one used in the vitamin E enema procedure.
--- JoAnn Guest wrote:
> MY VICTORY OVER ULCERATIVE COLITIS by Lola McNeil,
> (From the 52pg Booklet 'A Natural Approach to
> Overcoming Bowel
> At the age of 16, I had been hospitalized numerous
> times with
> symptoms of abdominal pain, blood, mucous and severe
> (twenty to forty movements daily), dehydration and
> extreme weight
> After the many unpleasant, embarrassing and
> humiliating medical
> diagnostic procedures I experienced, I was placed on
> Prednisone and Salazopyrene, a bland diet consisting
> of a high
> concentration of creamy dairy products, Jell-O and
> elimination of
> fiber. Yet I continued to get sick. After a
> particularly bad
> episode, I was informed that the next the time I had
> a big flare up,
> I would be scheduled to have my entire large colon
> removed and that
> I would get along nicely with a colostomy.
> That was the last straw for me, I had gotten nowhere
> near better
> with their drugs, bland diet and medical technology.
> The first thing
> I did was to go off all of the drugs and started
> adding back
> more "regular" foods to my diet. This took me down a
> bumpy ride for
> a long time with frequent flare-ups and symptoms
> which made me
> absolutely miserable !
> Back in the early 1970's I decided to read up on
> everything I could,
> I read some books and articles on natural healing
> and decided to use
> this information as guidelines to follow, resulting
> in some pretty
> reasonable improvement over a period of years. At
> times things were
> touch and go, but I came through on the better side
> of trial and
> Once again, in my late twenties, early thirties I
> became desperately
> ill with a whole new set of debilitating symptoms. I
> was diagnosed
> with severe Chronic Fatigue Syndrome, and a systemic
> Candida (yeast)
> infection. At this time I consulted with a natural
> care practitioner
> in the area. This was a turning point in my life. I
> followed the
> nutrition and supplementation protocols to the
> letter, I felt
> perfect ! Even better than I ever had as a child !
> My symptoms were connected from years back to the
> present. No one
> had asked me about my diet until now. I've
> discovered that what you
> are eating will often eat you back, and that the
> majority of
> physicians have had anywhere from 0 - 4 hours of
> nutrition in their
> curriculum and were only taught the Canada's
> (America's) Food Guide
> or the Standard American Diet (S.A.D.), the most
> direct pathway to
> chronic disease.
> What a startling revelation that by eliminating
> dead, devitalized
> foods, adding fresh vegetable juices, whole grains
> and fresh
> vegetables and a supplement regime as well as
> getting regular
> exercise I could replenish the stores of nutrients
> that had been
> lost by eating the North American way! There are no
> words for the
> profound effect this experience had on me and my
> These are the events that led up to my enrolling in
> courses to
> study, earning a Bachelor of Science degree and a
> Master of Science
> degree both in Holistic Nutrition. I am presently
> working on a Ph.D.
> Lola McNeil
> Halifax, Nova Scotia
> November 20, 1999
> Dear Reader
> This testimony represents my personal story and how
> I overcame
> Ulcerative Colitis through dietary changes. The
> specific methods' I
> used does not represent a solution for all, every
> individual is
> different. This is for educational purposes only and
> not a
> recommendation for treatment.
> Some of the supplements Lola used include:
> Barleygreen and Herbal
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- Methylation for better vitamin absorption by sheldon
Methylation: Methylation is a process where a specific group of atoms called a methyl group binds to a specific molecule or chemical to change it into what the cells need. Sometimes the methyl group is given to make it easier for it to pass through the cell membrane. Sometimes it is given to create new methyl group to be used somewhere else in the body. Sometimes it is given to create a new chemical to be used in our cells.
In the body, methylation occurs when a hydrogen atom is replaced by the methyl group and bound to the molecule. The methyl group can be bound to different kinds of molecules and turn them into different kinds of chemicals. An enzyme(special protein) that has the methyl group in it and gives it to a molecule or chemical is called a methyl donor. The MTHFR enzyme, produced by the MTHFR gene, is a methyl donor. It gives it's methyl group to the vitamin B9/folic acid.
Methylation is critical to life and without it we would die. Methylation changes molecules into substances that can be used by cells in the body. There are different kinds of methylations. There are different kinds of DNA methylations and different kinds of protein methylations. There are also promoter methylations. Methylation can occur in cells, genes, at promoter sites, all over the body. Methylation can be involved in modification of heavy metals (such as copper), regulation of gene expression, regulation of protein function, and RNA metabolism.
Methylation reactions are essential for the detoxification, healing and functions in the body. Methylation is directly affected by how genes do their job. Methylation is catalyzed by enzymes. Enzyme-genes must function properly for proper methylation to occur. You can be a high methylator or a low methylator or just a normal methylator where everything methylates as it should. Most people with UC are low methylators.
Try the multi vitamin called Nutrient 950. Post your results.
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- Constipation by sheldon
Q: I've suffered from constipation most of my adult life. I eat plenty of fiber and drink lots of water, so my doctor has just told me not to worry about it. Should I still be concerned, or am I making a big deal over nothing?
JVW: When fiber and water deficiency have been ruled out as causes of constipation, all too many mainstream doctors just brush off the problem as nothing to worry about. But the fact is, waste products aren't good for human cells, and it's best that our bodies get rid of them every day, rather than retaining them internally and giving more time for absorption back into the body.
One of the most widespread -- and overlooked -- causes of constipation is insufficient intake of essential fatty acids. Essential fatty acids are the precursor materials to hormones called prostaglandins, which help to regulate bowel function. Flax oil is the best option, and 1 to 1 1/2 tablespoons daily is usually enough to help. To help prevent the essential fatty acids from oxidizing too rapidly, you should also take additional vitamin E (400 units daily) along with them.
Additional folic acid may also be helpful in reducing constipation. Six to eight 800-microgram tablets per day, taken for several weeks can offer significant relief. Folic acid should be accompanied by 1,000 to 2,000 micrograms of extra vitamin B12 per day.
Two other common causes of constipation, especially as we grow older, are hypochlorhydria (lack of stomach acid) and insufficient production of digestive enzymes. For help in identifying the underlying cause of constipation and remedying it, contact a member of the American College of Advancement in Medicine (800-532-3688 or
or the American Association of Naturopathic Physicians (703-610-9037 or
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- Re: Another confirming diet source prevents colon cancer by sheldon
Prevent colon cancer article.
Colorectal cancer refers to cancers that occur in the large intestines. Food enters the large intestine and travels through the ascending colon, the transverse colon, the descending colon, the sigmoid colon, the rectum, and then out of the body. Colorectal cancer can occur anywhere in the colon or in the rectum and is the third most common form of cancer in the United States and the third most common cause of cancer death. Colon cancer develops when cells of the colon are exposed to chemicals or carcinogens that cause damage to their DNA. This damage leads to mutations in the cells, which may then reproduce out of control and spread to other parts of the body, leading to organ damage and eventually death.
There is a great variance worldwide in the incidence of colorectal cancer with some countries having 10 to 20 times the rate of other countries. Although genetics may play a role in the disease, many researchers believe that as much as 90% of these differences can be explained by dietary factors alone. Fortunately, there are many dietary habits and nutrients that may help to prevent this devastating and potentially deadly disease.
Organically grown fruits and vegetables
Extra virgin olive oil
Whole grains for their high fiber
Cold water fish such as salmon, tuna, herring, mackerel and halibut for their beneficial omega 3 fatty acids
Onions, garlic and leeks
Brassica vegetables including broccoli, kale, mustard greens (June 3, 2004)
Ginger (December 8, 2003)
Soy foods (June 28,2004)
Grapefruit (October 19, 2004)
Avoid red meats, omega 6 fatty acids, saturated fats, refined sugar and alcohol.
What is colorectal cancer?
Colorectal cancer, or cancer of the large intestine, is the third most common form of cancer in the United States and the third most common cause of death due to cancer. In 1994 alone, there were 150,000 new cases of colon cancer diagnosed and 56,000 deaths due to colon cancer in the US. Because colorectal cancer may go undiagnosed for a while and may spread rapidly, only 60% of people diagnosed with colon cancer survive for five years past the time of diagnosis. In general, this form of cancer affects more men than women over the age of 50 years.
Colorectal cancer refers to cancers that occur in the large intestines. Food enters the large intestine and travels through the ascending colon, the transverse colon, the descending colon, the sigmoid colon, the rectum, and then out of the body. Colorectal cancer can occur anywhere in the colon or in the rectum. In general, the risk factors for colon cancer and rectal cancer are the same.
Worldwide, there are very great differences in the incidence of colon cancer. Some countries may have 10-20 times the rate of other countries. Unfortunately, when people from an area with a very low rate emigrate to an area with a higher rate, their incidence increases to match the new area within one or two generations.
Although genetics may play a role in the disease, many researchers believe that as much as 90% of the differences in rates between areas can be explained by dietary factors alone. Fortunately, diet is something that can be changed.
Symptoms of colorectal cancer include lower abdominal pain that is constant or gets increasingly worse, changes in bowel habits, such as a change to recurrent diarrhea or constipation, blood in the stools, vomiting, anemia, or weight loss that occurs without a change in eating habits. Any of these symptoms should prompt someone to seek a more thorough medical examination.
Unfortunately, however, many people with colon cancer donít have any of these symptoms until very late in the disease. For this reason, people are urged to see their doctors every year. Doctors can perform a very sensitive test for blood in the stools, which is often the first sign of colon cancer. Doctors can also perform tests called a colonoscopy or a sigmoidoscopy, which basically examine the inside of the rectum and colon, looking for actual colon cancer lesions or tumors.
Regular doctor visits are the key to early detection and treatment of colon cancer. If the disease is caught early, it will be much easier to treat successfully than if it is caught after it has spread to other locations.
Normally, the cell's DNA organizes the activities of that cell. It's the blueprint for everything the cell produces and does. Every cell in the body, with few exceptions, has the same exact DNA as every other cell in the body. The main difference between types of cells is which portions of their DNA are currently being used to control the cellís activities.
When cells divide, the cells around them tell them what kind of cell they are going to be, all based on which parts of their DNA are active. For example, cells of the colon have different functions than cells of the liver or kidney. These differences are based on which parts of their DNA are to be working at the time. This process is called differentiation and it is very closely and carefully maintained in order for the body to function properly as a whole.
Damage to the DNA of cells happens constantly throughout the day. What usually occurs is that the damage is either repaired by mechanisms inside the cell, or the damage weakens the cell, causing it to die through a process called apoptosis. Cells may also become dysfunctional and start to produce substances that they wouldnít normally produce. In these cases, the cells of the immune system detect the fact that this cell is now different and destroy it before it does any damage.
In some cases, however, these protective mechanisms fail and a cell with damage to its DNA is able to survive and divide. Most times, this doesnít really amount to anything. Eventually the cells die, or the damage is so slight that the cells can still function properly.
If the cell is still being exposed to large amounts of free radicals or carcinogens, the DNA can become damaged even further. When this occurs, the cells may start to lose their normal function and start to divide rapidly. If they are not detected and destroyed by the immune system, they can continue to divide, producing the beginnings of a tumor.
Over time, the cells can continue to accumulate DNA damage and divide rapidly, leading to a mass in the colon or rectum. The mass may grow large enough to produce a blockage in the intestines, which can be life-threatening in and of itself. Or the mass may start to grow outwards into the area, causing damage to local nerves or blood vessels and putting pressure on other organs. Or the tumor cells may mutate until they develop the ability to metastasize (that is, spread to other areas), such as the liver or bone.
Once the cells spread to other areas, they may continue to divide and grow into masses that are large enough to cause damage and interrupt the function of these other organs. Death from colon cancer and cancer in general is typically the result of organ damage caused by masses of cancer cells that have grown so large that they interfere with normal organ function.
The good news is that this is typically a slow process that takes several years to develop. Although cancer may appear to progress very rapidly once it is diagnosed, there are many steps between the initial DNA damage and the mutations that must occur for a tumor or metastatic cancer to develop to the point of being detectable.
The cells of the colon and rectum are constantly exposed to chemicals that irritate them and that are considered carcinogenic, or cancer-causing. Some of the main carcinogens are the bile salts produced by the liver. These substances are secreted into the intestines to help with digestion of fats in the diet.
Unfortunately, certain kinds of bacteria that live in the intestines can convert these bile salts into carcinogenic substances. These carcinogens can enter the cells themselves and damage the DNA, or they may increase the amounts of pro-inflammatory chemicals, called prostaglandins, in the area, which then leads to increased levels of free radicals. These free radicals can then enter the cells and cause DNA damage.
In addition, certain substances found in food itself can be carcinogenic. Some of the main types of carcinogens in the American diet are called heterocyclic amines. These are formed in meats, including red meat, chicken, and fish, when they are heated at very high temperatures, such as during grilling, barbequing, broiling, or frying. Other types of carcinogens, known as polycyclic aromatic hydrocarbons, can be formed in foods when they are cooked over an open flame or smoked. These carcinogens are dangerous to the cells of the colon and rectum and produce the DNA damage that can lead to cancer.
Reducing oneís risk of developing colon cancer involves avoiding those things that can increase risk. One risk that cannot be changed is genetic susceptibility. Colon cancer tends to run in families and some people carry genes that put them at a much higher risk for colon cancer than others. Fortunately, though, genetic risk does not guarantee that one will wind up with colorectal cancer. Many other risk factors can be modified to reduce the possibility of developing this disease.
For example, obesity and a lack of physical activity are both associated with an increased risk for colon cancer. Studies have shown that people who are obese have an increased incidence of colon cancer. It's unknown whether this is due to lack of physical activity or certain dietary habits that are associated with obesity and are also risk factors, or whether it is something to do with the obesity itself.
Also, even moderate physical activity and exercise can greatly reduce oneís risk for developing colon cancer, by as much as 50% according to some studies. In addition to other benefits, such as increased circulation and improved immune function, moderate physical activity can improve the movement of food through the colon, thereby reducing the amount of time that the colon cells spend in contact with carcinogenic chemicals and bile salts. Another important risk factor for colon cancer development is cigarette smoking. By far the most important factor in reducing colorectal cancer risk is diet.
Diet is considered the most important factor in the development of colorectal cancer. Some researchers report that differences in dietary habits account for up to 90% of the differences in incidence rates seen between different areas of the world.
Other researchers propose that dietary factors may explain up to 90% of all cases of colon cancer. The main dietary factors that contribute to an increased risk of colon cancer include total fat intake, saturated or animal fat intake, consumption of red meat, processed meats and meat cooked at very high temperatures, sugar consumption, alcohol use, especially commercial beer, and overeating.
In contrast, diets high in vegetables, total fiber, fruits, fish, whole grains, and fermented dairy products such as yogurt, have all been shown to significantly reduce oneís risk of developing colon cancer.
Nutrients That May Reduce Risk of Colorectal Cancer
It's estimated that colon cancer risk in the United States could be reduced by 31% with even a moderate increase in daily fiber intake. Other studies show up to a 50% decrease in risk with increased consumption of fiber-rich foods. A study published in the November 2003 issue of JAMA confirms the association between higher consumption of cereal fiber and a lower risk of colon cancer. The study, a 35-month prospective trial involving 3,121 patients aged 50 to 75 years found an inverse association between consumption of cereal fiber (fiber intake more than 4.2 grams per day), vitamin D (intake greater than 645 IU per day), and the daily use of non-steroidal anti-inflammatory drugs (NSAIDS such as aspirin) and colon cancer. High intake of fiber reduced colon cancer risk by 5%, of vitamin D by 6%, and NSAIDS by 34%. Smoking was associated with an 85% increased risk of colon cancer and current moderate to heavy alcohol use with a 2% increase in risk. A diet rich in fiber and vitamin D would provide an 11% reduction in colon cancer risk. (December 30, 2003)
Unfortunately, most people in the United States do not get nearly as much fiber in their diets as they should be getting. Fiber decreases colon cancer risk by several different mechanisms. One way is by binding to bile salts.
As mentioned above, bile salts can be converted by certain intestinal bacteria into carcinogens. By binding to the bile salts, fiber helps to reduce this possibility. Fiber also helps to add bulk to the stool, which results in a dilution of the concentration of bile in the colon, further decreasing exposure.
By adding bulk to the stool, fiber also increases the rate at which stool is eliminated from the body, reducing the amount of time that the colon cells spend in contact with the bile salts.
Fiber also encourages the growth of beneficial bacteria in the large intestine. These bacteria have been shown to bind to certain carcinogens and also to prevent the activation of other carcinogens that may occur in the colon.
Fiber in the intestines can be fermented by normal flora to substances called short chain fatty acids or volatile fatty acids. These substances have been shown to have very beneficial effects on colon cells. One of these chemicals, known as butyrate, is produced from a variety of healthy foods, including root vegetables like chicory and burdock root, onions and chives, asparagus, and whole grains like rye, wheat, and oats.
Butyrate has been demonstrated to decrease the proliferation and increase the apoptosis of mutated cells, while at the same time helping to protect healthy cells from damage due to free radicals. It also acts as a fuel source for colon cells, thereby supporting their healthy function. Wheat bran itself has been shown in a number of studies to be very good for the prevention of colon cancer.
Some excellent food sources of fiber include raspberries, mustard greens, turnip greens, collard greens, broccoli, cauliflower, and Swiss chard.
Calcium and Vitamin D
Higher intakes of calcium and vitamin D are associated with a significant decrease in risk of both colon and rectal cancer. People with low intake of these two nutrients have been shown to have twice the risk of developing colorectal cancer as people with higher intakes. Studies have shown that people with higher blood levels of vitamin D had a 70% reduction in risk. These nutrients reduce colon cancer risk by several mechanisms. Calcium has the ability to bind to bile salt, thus reducing their exposure to colon cells. Both calcium and vitamin D have been shown to reduce excessive proliferation of colon and rectal cells, increase the normal process of apoptosis, and improve the necessary differentiation of these cells. These effects have been demonstrated even in those who continue to consume a high-fat diet, which has been identified as another risk factor for colorectal cancer.
Diets high in calcium or in oxidation-resistant fats such as olive oil, may prevent the possible cancer-promoting effect of red meat, suggests a study published in the August 2003 issue of Carcinogenesis. Itís generally accepted that a high intake of red meat, but not of white meat, is associated with an increased risk of colon cancer. Researchers believe this is due to the fact that red, but not white meat contains haemin, a form of iron (specifically, a chloride of heme in which He2+ has become He3+). It is thought that haemin, by promoting free radical formation and activity, increases the cellular damage that ultimately results in colon cancer. In this study, rats that already had abnormal colonic cell growths (called aberrant crypt foci) were injected with a carcinogenic chemical (azoxymethane) and then fed a variety of experimental high haemin-containing diets. While in rats given only a high haemin diet, free radical production and abnormal colonic cell growth escalated, in those who were also supplemented with calcium or with olive oil and antioxidants, free radical production remained normal and so did colon cells.(October 24, 2003)
Mustard greens, turnip greens, spinach and collard greens are some excellent food sources of calcium. Shrimp and fortified milk are two very good sources of vitamin D.
A high intake of folate, or folic acid, has been shown in several studies to decrease the risk of colon cancer. One study showed the risk of colon cancer in certain high-risk patients was reduced by 62% with a high intake of folate. In addition, several studies have shown that those who have a low intake of dietary folate are at a greatly increased risk of developing colon cancer.
Folate is needed for the proper production of DNA in replicating cells. Low folate has been shown to cause breakages of DNA, which can lead to an increased rate of mutations, eventually contributing to the development of cancer. The combination of a low folate diet and regular alcohol use has been shown to especially increase the risk of colon cancer. Getting enough folate in the diet is important for protecting against these DNA mutations.
Excellent sources of folate include: spinach, parsley, broccoli, beets,turnip greens, asparagus, romaine lettuce, lentils, and calfís liver.
Vitamin B12 is similar to folate in that it is also needed for the proper production of DNA. Although there are few studies linking vitamin B12 to colon cancer risk specifically, low levels of vitamin B12 have been shown to lead to increased DNA breakage and mutations. People increasing their folate intakes should make sure they are getting enough vitamin B12 in their diets as well.
Excellent food sources of vitamin B12 include calf liver and snapper.
Selenium is a mineral needed for the proper function of the antioxidant system of the body. Several studies have shown that adequate amounts of selenium in the diet can protect against many different types of cancer, including colon cancer. A low selenium intake can lead to excessive amounts of free radicals and damage to DNA.
In one study, patients who were given selenium-rich foods had a 58% decreased risk for developing colon cancer. In order to gain the maximum benefit from selenium, researchers recommend also following a low-fat diet. Selenium is able to work best when there is an adequate intake of vitamin E.
Some excellent sources of selenium include crimini mushrooms, cod, shrimp, salmon, snapper, yellowfin tuna, and calf liver.
Vitamin E is the main fat-soluble antioxidant in the body. It's needed to decrease the levels of free radicals and prevent the damage they may cause. It has also been shown to improve the function of the immune system in the colon, allowing the body to combat cancer cells.
Studies have shown that those with the greatest intake of vitamin E have approximately 1/3 the risk of developing colon cancer when compared to those with the lowest intake. It's important that people increase their intake of natural forms of vitamin E, not the synthetic forms found in some supplements. Mustard greens, chard, turnip greens, and sunflower seeds are a few excellent sources of vitamin E.
Vitamin C is one of the main water-soluble antioxidants in the body. It's also needed to decrease levels of free radicals that can cause damage to cells. Also like vitamin E, vitamin C is needed for the proper function of the immune system. Some studies have shown that vitamin C intake can help to decrease the incidence of colon tumors. Other studies have shown a link between increased vitamin C intake and a decreased risk for colon cancer, possibly by as much as 40%.
Excellent food sources of vitamin C include broccoli, parsley, bell peppers, strawberries, cauliflower, lemons, mustard greens, Brussels sprouts, papaya, kale, cabbage, spinach, kiwifruit, cantaloupe, oranges, grapefruit, tomatoes, chard, collard greens, raspberries, peppermint leaves, asparagus, Celery , fennel bulb, pineapple, and watermelon.
Beta-carotene and other carotenoids have been shown in some studies to decrease the risks of developing both colon cancer and rectal cancer. They work similarly to other antioxidants in decreasing the amount of free radicals in the body. Carotenoids have also been shown to increase cell differentiation and protect cells against carcinogenic chemicals that could damage DNA. Vitamin A, which is structurally similar to beta-carotene, may help to decrease risk by preventing excessive colon cell proliferation and tumor formation. Excellent food sources of vitamin A/beta-carotene include sweet potatoes, carrots, calf liver, kale, winter squash, collard greens, chard, cantaloupe, mustard greens, romaine lettuce, spinach, parsley, cayenne pepper, peppermint leaves, Brussels sprouts, tomatoes, broccoli, asparagus, and apricots.
A carotenoid nutrient found in tomatoes (and everything made from them), lycopene has been extensively studied for its antioxidant and cancer-preventing properties. In contrast to many other food phytonutrients, whose effects have only been studied in animals, lycopene from tomatoes has been repeatedly studied in humans and found to be protective against a growing list of cancers including colorectal cancer.
A study published in the November 2003 issue of the American Journal of Clinical Nutrition found that in patients with colorectal adenomas, a type of polyp that is the precursor for most colorectal cancers, blood levels of lycopene were 35% lower compared to study subjects with no polyps. Blood levels of beta-carotene also tended to be 25.5% lower, although according to researchers, this difference was not significant. In their final (multiple logistic regression) analysis, only low levels of plasma lycopene (less than 70 microgram per liter) and smoking increased the likelihood of colorectal adenomas, but the increase in risk was quite substantial: low levels of lycopene increased risk by 230% and smoking by 302%. Well known for being abundant in tomatoes and particularly well absorbed from cooked tomato products containing a little fat such as olive oil, lycopene is also present in high amounts in Watermelon and mangoes.(December 31, 2003)
Omega-3 fatty acids
Omega-3 fatty acids are types of fats needed by our cells for proper functioning. They're the main types of fats found in fish oils. Numerous studies have shown a link between the intake of omega-3 fats, fish oils, or fish in general and a decreased risk for colon cancer. EPA, a type of omega-3 fatty acid found in fish oil, has been shown to decrease the formation of tumors in the colon.
A study published in the July 2003 issue of Free Radical Biology may help explain why. Omega-3 fats are believed to reduce colon cancer risk by decreasing the production of the pro-inflammatory prostaglandins in the intestines. Since inflammation produces free radicals and DNA damage, decreasing the production of prostaglandins can prevent this from occurring. In this study, when mice were given either fish oil or corn oil (which is high in potentially inflammatory omega 6 fatty acids) and then dosed with dextran sodium sulfate, a chemical known to provoke an inflammatory response that can lead to DNA damage, not only did the fish oil lessen the inflammatory response, but it also caused an increase in the apoptosis of those cells that were damaged. (Apoptosis is the self-destruct sequence the body uses to eliminate cancerous cells). (September 8, 2003)
A review of 91 studies on the relationship between diet and cancer published in the October 2004 issue of the International Journal of Cancer provides substantial evidence that diets rich in the omega-3 fats found in cold water fish help prevent colon cancer. The review includes studies conducted in the U.S., Canada, and 22 European countries which show that the tumor-promoting effect seen with dietary fat depends on which type of fat it is, and that colon cancer risk is related more to what type, rather than how much fat is eaten. Although the ways in which omega-3 fats exert their protective effects is not yet fully understood, it appears that the fats a person eats affect the amount of bile acids he or she excretes. People eating a typical Western diet, which is high in saturated and omega-6 fats, who are at higher risk of colon cancer, also excrete high levels of bile acids. Excess bile acids have been shown to stimulate an inflammatory chemical called protein kinase C, to induce cell proliferation, and act as promoters in colon carcinogenesis. Omega-3 fats are thought to prevent carcinogen activation by decreasing DNA-damage, enhancing DNA repair, and enhancing apoptosis (cell suicide) in carcinogenic colonic cells. (October 21, 2004)
Food sources of omega-3 fatty acids include flax seeds and walnuts as well as cold water fish, like salmon, cod, tuna, and halibut.
Bioflavonoids are a diverse group of substances naturally found in a wide variety of fruits and vegetables. Certain bioflavonoids, like quercitin, which can be found in cherries, white grapefruit, apples, pears, grapes, cranberries, red onions, yellow onions, green cabbage, spinach, kale, and garlic, have been shown to decrease the rates of colon cancer in some animal studies. Although these substances have only been used in animal studies so far, they show potential in possibly being useful to help decrease colon cancer in humans as well.
Specific Foods That May Help Decrease Risk
A high intake of vegetables has been shown in numerous studies to be one of the best means of decreasing colon cancer risk. Many studies have shown that people who consume a diet high in vegetables have much lower rates of colon cancer than those who don't eat a diet rich in these foods.
Vegetables tend to be very high in many nutrients that have been shown to be beneficial for preventing colorectal cancer, including fiber, folate, vitamin C, beta-carotene, and a wide variety of bioflavonoids. They also contain other substances which have been shown to increase the ability of the body to inactivate harmful carcinogenic chemicals.
Unfortunately, studies show that 80% of American children and 68% of American adults donít get their recommended 5 servings of fruits and vegetables every day. Increasing vegetable intake in general could go a long way towards helping reduce the risk of colorectal cancer, as well as many other diseases.
Specific types of vegetables that have been shown to be especially helpful in the prevention of colon cancer include:
The term Ďbrassicaí refers to a group of vegetables that includes cabbage, kale, broccoli, cauliflower, brussel sprouts, kohlrabi, turnips, and rutabagas. These vegetables have certain substances in them known as isothiocyanates and indoles, which have been shown in research studies to be especially good for protecting cells against the effects of carcinogens and also for decreasing tumor development in the colon. Some studies show that eating just two or more servings of these vegetables a week can decrease colon cancer risk by 20-40%.
A study published in the April 2004 issue of Carcinogenesis explains at least some of the reasons why eating cruciferous vegetables such as broccoli, cauliflower, cabbage and Brussels sprouts is associated with a reduction in colorectal cancer risk. It appears that when we eat crucifers, the amounts of certain liver enzymes necessary for the detoxification and clearance of carcinogens, such as the heterocyclic amines found in cooked foods, particularly red meat, are greatly increased. In this study, subjects avoided crucifers for 12 days (Period 1), ate broccoli and Brussels sprouts daily for 12 days (Period 2), and again avoided crucifers for 12 days (Period 3). At the end of each 12 day period, subjects ate a cooked meat meal containing heterocyclic amines. Consumption of cruciferous vegetables increased study subjectsí ability to detoxify and excrete heterocyclic amines to 127% and 136% of levels seen in Periods 1 and 3, respectively.(June 3, 2004)
The liver usually clears potentially harmful compounds using two metabolic pathways: Phase 1, which uses the Cytochrome P450 family of enzymes, and Phase 2, in which compounds activated in Phase 1 are conjugated (joined) with carrier molecules and ferried out of the body. In this study, the researchers found that activity in important parts of both Phase I and Phase 2 (specifically, the Phase I liver detoxification enzyme CYP1A2, and the Phase II glucuronidation conjugation pathway) was significantly increased when broccoli and Brussels sprouts were eaten daily.
ďAlliumsĒ refers to a group of vegetables that includes onions, garlic, leeks, chives, scallions, and shallots. Just two or more servings per week can help to reduce the risk of colon cancer. These vegetables are rich sources of substances called organosulfur compounds, or OSCs.
These OSCs have been shown to have anti-cancer activities that act at every stage in the initial development and progression of cancer. They increase the bodyís ability to break down harmful chemicals. They're also good at protecting against the effects of carcinogens, particularly of heterocyclic amines, which are formed in the high-heat cooking of meats. Cooking meat with onions, for example, has been shown to decrease the ability of the cooked meat to cause DNA damage. Since the beneficial substances in these foods tend to break down over time, fresh onions and garlic are much better for reducing the negative effects of carcinogens than just the oils or dried forms of the vegetables.
A substance found in soybeans may reduce colon cancer risk, suggests animal research conducted by Alfred Merrill at Emory University and the Karmanos Cancer Institute.
The cancer-protective substance is a sphingolipid (a type of lipid or fat that, in the body, is primarily used as a constituent of nerve tissue) called soy glucosylceramide. Sphingolipids found in milk have already been shown to inhibit the formation of tumors in mice exposed to carcinogens known to cause colon cancer. While the sphingolipids found in soy differ structurally from those found in milk, the soy compounds had comparable effects.
When mice exposed to a carcinogen were given a diet containing 1% soy glucosylceramide, the proliferation of colon cancer cells dropped by 56%. When the same diet was given to a strain of mice bred to spontaneously develop colon cancer, the rate at which tumors formed dropped 37%.
Soy sphingolipids provided this protection by affecting the expression 96 different genes in the cells that form the lining of the intestines, increasing 32 and decreasing 64. Soy's effects on these genes resulted in a decrease in the production of two factors associated with cancer initiation and promotion: hypoxia-induced factor 1 alpha and transcription factor 4. While other plants also contain sphingolipids, soy contains relatively high amounts of glucosylceramide, which researchers think may be one reason for the cancer-preventive effects of eating soy foods. (June 28, 2004)
A high intake of fruits has been associated with a decreased risk for colon cancer in several studies. Fruits, like vegetables, contain other beneficial nutrients including fiber, vitamin C, folate, carotenoids, and bioflavonoids. The current recommendation is that people get at least 5 servings of fruits and vegetables every day. It's best to consume whole fruits instead of just juices since juices donít usually have all of the fiber and nutrients of the whole fruit. Also, variety is the key to making sure that the diet contains many different nutrients and bioflavonoids.
Grapefruit are particularly recommended. Not only are grapefruit rich in vitamin C, but new research presented August 2004 at the 228th National Meeting of the American Chemical Society provides evidence that grapefruit helps protect against lung and colon cancer.
In humans, drinking three 6-ounce glasses of grapefruit juice a day was shown to reduce the activity of an enzyme that activates cancer-causing chemicals found in tobacco smoke. In rats whose colons were injected with carcinogens, grapefruit and its isolated active compounds (apigenin, hesperidin, limonin, naringin, naringenin, nobiletin) not only increased the suicide (apoptosis) of cancer cells, but also the production of normal colon cells. Researchers also confirmed that grapefruit may help prevent weight gain by lowering insulin levels, and high insulin levels have also been linked to an increased risk for colon and other cancers. (October 19, 2004)
Whole grains are also an excellent source of nutrients like fiber, the B-vitamins, and something called phytic acid. Phytic acid, also called phytate, is a substance found in many types of whole grains, especially wheat bran and oat. It has been shown in a number of studies to inhibit the formation of tumors in the colon and other locations, to increase apoptosis of mutated cells, and to reduce tumor growth. It's also found in high quantities in legumes, including beans and peas.
It's important that people get plenty of these foods in their diet in order to reduce the risk of colon cancer. Phytic acid can also bind together with certain minerals, however, to lower their absorption; so consumption of these phytate-containing whole foods should always be part of a balanced, varied, whole foods diet.
Cold Water Fish
As mentioned earlier, several studies have shown that populations that consume a good amount of fish have very low rates of colon cancer. This may be due mainly to the omega-3 fatty acids, such as EPA and DHA, found in fish. While other types of meat, particularly red meat, has been shown to increase colon cancer risk, fish intake has been shown to be protective. The best types of fish to consume are the cold-water fish, like salmon, mackerel, herring, and cod, as they are richest in the beneficial omega-3 oils.
While overconsumption of certain types of fats, including omega-6 fats found in certain vegetable oils and saturated fats found in animal products, has been shown to increase the risk of colon cancer, monounsaturated fats, such as those found in olive oil, have been shown to be protective when consumed in appropriate amounts. As noted above in the discussion of Calcium and Vitamin D under Nutrient Needs, a study published in the August 2003 issue of Carcinogenesis suggests that olive oil is particularly protective in individuals whose meals include red meat. This is because olive oil is less susceptible to oxidation than most other types of fat and is therefore less likely to be damaged by the form of iron in red meat, haemin, which by promoting free radical formation and activity, increases the cellular damage that ultimately results in colon cancer. (October 24, 2003)
Populations such as those in the Mediterranean area which have relatively high intakes of olive oil typically have fairly low levels of colon cancer. Other substances found in olive oil, such as squalene and lignans, have also been shown to reduce colon cancer formation.
Turmeric is a seasoning rich in a substance known as curcumin. Curcumin has been shown in several research studies to have very strong antioxidant and anti-inflammatory actions in the body. In addition, it has been shown to decrease the excessive cell proliferation and to increase the apoptosis of mutated cells. In general, some studies have shown that it may be useful in reducing the formation of colon tumors and the development of colon cancer.
Gingerols, the main active components in ginger and the ones responsible for its distinctive flavor, may also inhibit the growth of human colorectal cancer cells, suggests research presented at the Frontiers in Cancer Prevention Research, a major meeting of cancer experts that took place in Phoenix, AZ, October 26-30, 2003.
In this study, researchers from the University of Minesotaís Hormel Institute fed mice specially bred to lack an immune system a half milligram of -gingerol three times a week before and after injecting human colorectal cancer cells into their flanks. Control mice received no -gingerol.
Tumors first appeared 15 days after the mice were injected, but only 4 tumors were found in the group of -gingerol-treated mice compared to 13 in the control mice, plus the tumors in the -gingerol group were smaller on average. Even by day 38, one mouse in the -gingerol group still had no measurable tumors. By day 49, all the control mice had been euthanized since their tumors had grown to one cubic centimeter (0.06 cubic inch), while tumors in 12 of the -gingerol treated mice still averaged 0.5 cubic centimeteróhalf the maximum tumor size allowed before euthanization.
Research associate professor Ann Bode noted, ďThese results strongly suggest that ginger compounds may be effective chemopreventive and/or chemotherapeutic agents for colorectal carcinomas.Ē
In this first round of experiments, mice were fed ginger before and after tumor cells were injected. In the next round, researchers will feed the mice ginger only after their tumors have grown to a certain size. This will enable them to look at the question of whether a patient could eat ginger to slow the metastasis of a nonoperable tumor. Are they optimistic? The actions of the University of Minnesota strongly suggest they are. The University has already applied for a patent on the use of -gingerol as an anti-cancer agent and has licensed the technology to Pediatric Pharmaceuticals (Iselin, N.J.). (December 8, 2003)
Some studies have shown that populations that consume high levels of yogurt and other fermented dairy products have a lower rate of colon cancer than other populations. Fermented dairy products are rich in certain types of beneficial bacteria, which normally live in the human intestines. These bacteria have been shown to protect colon cells from the damaging effects of carcinogens. These bacteria also bind to the hazardous heterocyclic amines in meats, thereby reducing their contact with the cells of the colon and rectum.
Harmful bacteria in the colon can actually activate some carcinogens, making them more dangerous to the body than they were before. Beneficial bacteria compete with and can reduce the numbers of these harmful bacteria, thereby protecting the body from these additional carcinogens. It's important that the yogurt and other products contain live, active culture. For people who cannot tolerate or prefer not to consume dairy products, several types of soy yogurts are now available.
Substances to Avoid
Many studies have shown a relationship between the amount of fat consumed and the risk of colon cancer. Those who consume large amounts of fat in their diets may have twice the risk of developing colon cancer compared to those who consume low-fat diets.
Since bile is needed for the proper breakdown and digestion of fats, a high intake of fat leads to an increased production of bile and bile salts, which can be carcinogenic to the cells of the colon. The types of fats that seem to present the greatest problems when consumed in excessive amounts are saturated fats, found mostly in animal products like meat and eggs, and omega-6 fats, found mostly in vegetable oils and margarines.
Omega-6 fats are especially prone to the negative effects of free radicals. Once oxidized by free radicals, these fats can lead to DNA damage and eventually to cancer growth and spread. Reducing the overall amount of fat in the diet and balancing the type of fat by including oils such as olive oil and fish oils, can really help to decrease the risk of colon cancer.
Several studies have shown that high intakes of meats, particularly red meats and processed meats, are associated with an increased risk of colon cancer. Poultry, fish and other sources of protein, such as legumes, are not associated with an increased risk and may actually help to lower risk.
The most detrimental type of meat that can be consumed is meat that has been cooked at a high temperature, such as barbequed, grilled, charcoal-grilled, broiled, and fried. High temperature cooking of meats, including red meat, poultry, and fish, leads to the production of chemicals called heterocyclic amines, which are very potent carcinogens to the cells of the colon and rectum.
Direct flame-grilling and smoking produces another type of carcinogen, called polycyclic aromatic hydrocarbons, which may be just as bad. These chemicals can be avoided by cooking meats at lower temperatures through stir-frying, baking, or poaching, and also by cooking meats with foods that contain antioxidant bioflavonoids, such as garlic, onions, apples, or soy products.
Overeating in general has been linked to an increased risk for colon cancer. People who consume lower calorie diets seem to have a lower risk of developing colon cancer than those who consume more calories than they need. Switching from a diet high in refined foods or animal products to one that is high in whole grains, fruits, vegetables, legumes, and fish can usually help to reduce calorie intake.
One large study showed that people who consumed the largest amounts of refined sugar, or sucrose, had an increased risk of colon cancer compared to those who consumed less. Sugar has many negative effects on the body, including decreasing the proper function of the immune system. Although the exact mechanism whereby sugar may increase colon cancer is not currently known, it may have something to do with an inability of the immune system to detect and destroy cancer cells in those who consume a lot of refined sugar.
Many studies have shown a strong association between regular intake of alcoholic beverages and an increased risk of colon cancer, and particularly rectal cancer. The risk seems to be the greatest with beer consumption, though some studies show a link with wine and alcohol in general. The negative effects of alcohol are greatest in people who also have a low intake of folate, so people who continue to have some alcohol in their diets need to be sure that theyíre consuming enough dietary folate. In general, though, those at risk for the development of colorectal cancer should greatly limit their use of alcohol products.
Women who choose the naturally low glyceimc (GI) healthy way of eating suggested on the Worldís Healthiest Foods are much less likely to develop colorectal cancer compared to women whose diet is largely composed of sugar-rich, fiber-poor foods.
Researchers are beginning to think that a diet high glycemic load (i.e., a diet high in sugars and refined carbohydrates), which results in high blood sugar and a drop in our cellsí ability to respond to insulin (insulin resistance), may also create an internal environment that promotes tumor growth. Data from a 7.9 year study involving 38,451 women aged 45 or older from the Womenís Health Study that was published in the February 2004 issue of the Journal of the National Cancer Institute, shows that a high glycemic load diet is statistically significantly associated with the development of colon cancer, increasing risk by a whopping 285%! Glycemic index (GI) is a system that ranks foods based on their immediate effect on raising blood sugar levels. A low GI food will cause a small rise in blood sugar levels, whereas a high GI food can trigger a large and rapid increase. Glycemic load (GL) is calculated by multiplying the amount of carbohydrate in a serving by the GI and dividing by 100. Basically, only a few whole foods such as potatoes and bananas have a high GI, and even these can safely be part of the healthy way of eating recommended on the Worldís Healthiest Foods. Highly processed, refined sugar-laden foods, however, have a very high GI and GL. For a full explanation of GI and GL, including a guide to the GI of the Worldís Healthiest Foods, just click What is the Glycemic Index
So why should a high GI /GL diet increase colorectal cancer risk? Researchers think a high GL increases insulin-like growth factors, which could promote out of control cell replication or levels of C-reactive protein, an inflammatory compound that, in high amounts, could exacerbate pro-inflammatory responses, either locally or systemically. Regardless of the mechanism involved, a high GL diet clearly increases risk of colorectal canceróyet another good reason to choose the delicious and low GL way of eating our recipes and meal planners offer. (March 25, 2004)
Need more evidence to convince you to try the healthy, low glycemic load way of eating recommended on the Worldís Healthiest Foods? A study published in the April 2004 issue of the Journal of the National Cancer Institute has found yet another indication of the strong link between the high gylcemic diet that leads to insulin resistance and diabetes and a significantly increased risk of colorectal cancer.
Researchers at Brigham and Womenís Hospital and Harvard Medical School in Boston followed 14,916 male physicians for 13 years. The men with the highest blood levels of C-peptideóa hormone that reflects insulin levels, so higher C-peptide levels indicate higher levels of insulin in the bloodóhad a 2.7 times the risk (thatís a 270% increase in risk!) of developing colon and rectal cancers compared to men with the lowest levels.
The researchers note that a diet high in calories and animal fat and low in fiber, along with lack of exercise, promotes not only insulin resistance and type 2 diabetes, but also colorectal cancer. Lowering your C-peptide levels and risk of type 2 diabetes and colorectal cancer is not only easy, but deliciousójust rely on the outstanding recipes created to help you enjoy your food and your health by George Mateljan. Pressed for time? Use any of the many recipes George has carefully crafted to take just 15 minutes to prepare. (May 6, 2004)
Perhaps the best diet for reducing the risk of colorectal cancer is one that is high in vegetables, fruits, especially grapefruit (October 19, 2004), whole grains, cold-water fish, fermented dairy products like yogurt, and legumes, especially soyfoods.
A study published in the January 2004 issue of the Journal of Nutrition suggests that colon cancer may be a hormone-responsive cancer, and that soy protein can not only help prevent its occurrence but can have a very positive effect on the number and size of tumors that do occur. In this study, female mice whose ovaries had been removed to limit their sources of estrogen were exposed to an agent that causes colon tumors, then fed five different diets designed to compare the effects of specific ingredients, and followed for a year.
Diet One contained milk protein, and Diet Two, soy protein with no isoflavones; both these diets were free of any kind of estrogen. The remaining three diets contain soy protein plus an estrogenic component. Diet Three contained soy protein and the isoflavone, genistein, a phytoestrogen found in soy. Diet Four contained soy plus a mixture of soy-derived isoflavones including genistein, and Diet Five contain estrone, a naturally occurring human estrogen.
While the diet containing estrone was the most effective in preventing colon cancer, all the soy/estrogen diets were also protective and even those mice given soy protein with no estrogen-like factors that did develop colon cancer had fewer and smaller tumors compared to mice given milk protein. Lead researcher, Ruth MacDonald, professor of food Science at the University of Missouri, is now trying to determine how soy compounds protect against colon cancer. Until this work is done, however, she notes that not only is soy protein thought to also be helpful in the prevention of heart disease, but ďthe good news is that there are many ways to add soy to your diet now, and we know of no harmful side-effects to eating soy protein.Ē (March 25, 2004)
The consumption of saturated fats, from food like meats and eggs, should be limited. Red meat and processed meats should be replaced by other protein sources, such as poultry, cold water fish, such as salmon, mackerel, herring, and cod, and legumes, especially soybeans, and all meats should be cooked at lower temperatures through stir-frying, baking, or poaching, and not cooked at high temperatures through grilling, charcoal-grilling, barbequing, broiling, or frying.
When eating meat, cooking with foods such as onions, garlic, apples, or soy products like miso is also recommended.
Omega-6 fats, found in vegetable oils and margarines, should be limited and accompanied by use of oils like olive oil.
Brassica vegetables, such as broccoli, cauliflower, turnips, brussel sprouts, rutabaga, cabbage, kale, and kohlrabi, and allium vegetables, such as onions, garlic, chives, shallots, leeks and scallions, should be eaten at least twice a week for the benefits that they offer.
Low-fat, vitamin D-fortified dairy products, especially those that contain live bacteria culture, can provide good amounts of calcium and vitamin D to further decrease risk.
Alcohol intake should be greatly limited or, in people who are at high risk for rectal cancer, avoided completely.
Refined sugar should be removed from the diet.
In general, food consumption should not be excessive, but should provide just enough calories to support a healthy lifestyle that includes a moderate amount of exercise.
The Condition Specific Meal Planner for Colorectal Cancer has menus that cover the nutritional needs of this condition over a four day period.
Ames, BN. Micronutrient deficiencies. A major cause of DNA damage. Ann N Y Acad Sci 1999;889:152-6.
Bancroft LK, Lupton JR, Davidson LA, Taddeo SS, Murphy ME, Carroll RJ, Chapkin RS. Dietary fish oil reduces oxidative DNA damage in rat colonocytes. Free Radic Biol Med Jul 15;35(2):149-59.
Bartsch H, Nair J, Owen RW. Dietary polyunsaturated fatty acids and cancers of the breast and colorectum: emerging evidence for their role as risk modifiers. Ann N Y Acad Sci 1999;889:87-106.
Biasco G, Paganelli GM. European trials on dietary supplementation for cancer prevention. Oncology (Huntingt) 1999;13:89-97; discussion 97-100, 105.
Bode A. Ginger is an effective inhibitor of HCT116 human colorectal carcinoma in vivo. paper presented at the Frontiers in Cancer Prevention Research Conference, Phoenix, AZ, Ocbober 26-3-, 2003.
Eastwood, GL. Pharmacologic prevention of colonic neoplasms. Effects of calcium, vitamins, omega fatty acids, and nonsteroidal anti-inflammatory drugs. Cancer Causes Control 1997;8:786-802.
Erhardt JG, Meisner C, Bode JC, Bode C. Lycopene, beta-carotene, and colorectal adenomas. Am J Clin Nutr. 2003 Dec;78(6):1219-24.
Garay CA, Engstrom PF. Chemoprevention of colorectal cancer: dietary and pharmacologic approaches. J Natl Cancer Inst 1997;89:1006-14.
Giovannucci E, Willett WC. Dietary factors and risk of colon cancer. Dig Dis 1996;14:119-28.
Guo JY, Li X, Browning JD Jr, Rottinghaus GE, Lubahn DB, Constantinou A, Bennink M, MacDonald RS. Dietary soy isoflavones and estrone protect ovariectomized ERalphaKO and wild-type mice from carcinogen-induced colon cancer. J Nutr. 2004 Jan;134(1):179-82. .
Higginbotham S, Zhang ZF, Lee IM, Cook NR, Giovannucci E, Buring JE, Liu S. Dietary glycemic load and risk of colorectal cancer in the Women's Health Study. J Natl Cancer Inst. 2004 Feb 4;96(3):229-33.
Le Bon, AM, Siess, MH. Organosulfur compounds from Allium and the chemoprevention of cancer. Cancer Causes Control 1996;7:127-46.
Lieberman D, Prindiville S, Weiss D, Willett W. Risk factors for advanced colonic neoplasia and hyperplastic polyps in asymptomatic individuals. JAMA. 2003;290:2959-2967.
Lipkin M, Reddy B, et al. Dietary factors in human colorectal cancer. Ann Med 1994;26:443-52.
Lupton, JR, Turner, ND. Potential protective mechanisms of wheat bran fiber. Am J Clin Nutr 1994;59:1162S-5S.
Ma J, Giovannucci E, Pollak M, Leavitt A, Tao Y, Gaziano JM, Stampfer MJ. A prospective study of plasma C-peptide and colorectal cancer risk in men. J Natl Cancer Inst 2004 Apr 7;96(7):546-53. .
Patterson RE, White E, et al. Vitamin supplements and cancer risk: the epidemiologic evidence. Drug Metabol Drug Interact 2000;17:51-79.
Peters HP, De Vries WR, et al. Potential benefits and hazards of physical activity and exercise on the gastrointestinal tract. Gut 2001;48:435-9.
Pierre F, Tache S, Petit CR, Van Der Meer R, Corpet DE. Meat and cancer: haemoglobin and haemin in a low calcium diet promote colorectal carcinogenesis at the aberrant crypt stage in rats. Carcinogenesis. Aug 1 [Epub ahead of print].
Potter, JD. Nutrition and colorectal cancer. Carcinogenesis 1999;20:2209-18.
Reddy B. Omega-3 fatty acids in colorectal cancer prevention. International Journal of Cancer Oct 2004, 112(1):1-7.
Stone, WL, Papas, AM. Tocopherols and the etiology of colon cancer. Annu Rev Nutr 1999;19:545-86.
Suzuki, Kohno H, Sugie S, Murkami A, Yano M, Ohigashi H, Tanaka T. Citrus nobiletin inhibits azoxymethane-inducved rat colon carcinogenecis. The 228th ACS National Meeting, Philadelphia, PA, August 24, 2004.
Symolon H, Schmelz EM, Dillehay DL, Merrill AH Jr. Dietary soy sphingolipids suppress tumorigenesis and gene expression in 1,2-dimethylhydrazine-treated CF1 mice and ApcMin/+ mice. J Nutr. 2004 May;134(5):1157-61.
Terry P, Jain M, Miller AB et al. Dietary intake of folic acid and colorectal cancer risk in a cohort of women. Int J Cancer 2002 Feb 20;97(6):864-7.
Turner, Vanamala J, Leonardi T, Patil B, Murphy M, Wang N, Pike L, et al. Grapefruit and its isolated bioactive compounds act as colon cancer chemoprotectants in rats. The 228th ACS National Meeting, Philadelphia, PA, August 24, 2004.
Verhoeven DT, Goldbohm RA, et al. Epidemiological studies on brassica vegetables and cancer risk. Am J Med 1999;106:24S-7S.
Walters DG, Young PJ, Agus C, Knize MG, Boobis AR, Gooderham NJ, Lake BG. Cruciferous vegetable consumption alters the metabolism of the dietary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in humans. Carcinogenesis. 2004 Apr 8 [Epub ahead of print].
Willett WC. Micronutrients and cancer risk. Cancer Epidemiol Biomarkers Prev 1996;5:733-48.
Wollowski I, Rechkemmer G, Pool-Zobel BL. Protective role of probiotics and prebiotics in colon cancer. Am J Clin Nutr 2001;73:451S-5S.
Wu K, Willet WC, Fuchs CS et al. Calcium intake and risk of colon cancer in women and men. J Natl Cancer Inst 2002 Mar 20;94(6):437-46.
Prevent colon cancer article.
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- Re: Another confirming diet source.The importance of
synergy. by sheldon
This is only part of the article but it shows the importance of taking the additional vitamins as listed in the vitamin E enema procedure instructions.
Newsletter@doctormurray.com wrote: From:
Subject: Doctor Murray's Newsletter | Natural Facts
For November 12,
Date: Fri, 12 Nov 2004 14:43:17 -0800
THE IMPORTANCE OF SYNERGY
While the scientific research is quite clear that
diets high in
antioxidants are protective against many diseases, the
data is not as solid
with antioxidant supplements. There are three main
points to keep in mind
when looking at research with antioxidant supplements:
The antioxidant system of the body relies on a
complex interplay of
many different dietary antioxidants.
Taking any single antioxidant nutrient is not
protection requires a strategic, comprehensive dietary
and supplement program.
Although dietary supplements are important, they
cannot replace the
importance of consuming a diet rich in antioxidants.
A shortcoming of many of the intervention studies with
nutrients is that researchers often focus on the
effects of just one
factor. In a way, this is like judging an entire
symphony by listening to a
single trombone. Such research has its value, but it's
not complete and
often raises more questions than it answers.
Antioxidants and Heart Disease
The research is quite clear that dietary antioxidant
vitamin E, lycopene, lutein, selenium, and vitamin C
protection against the development of cardiovascular
disease. Fats and
cholesterol are particularly susceptible to free
radical damage. When
damaged, fats and cholesterol form lipid peroxides and
which can then damage the artery walls as well as
progression of atherosclerosis (hardening of the
block the formation of these damaging compounds.
While diets rich in antioxidant nutrients have
tremendous protection against cardiovascular disease,
utilizing antioxidant vitamins and minerals have
results.1,2 This failure may be due to several
factors, most importantly the
fact that the human antioxidant system represents a
complex scenario of
interacting components. It is unlikely that any single
would be proven to be effective especially in the
absence of a supporting
cast. Most antioxidants require some sort of "partner"
allows it to work more efficiently. The most salient
example of this
point is the partnership between the two primary
antioxidants in the
human body - vitamin C and vitamin E. Vitamin C is an
antioxidant while vitamin E is a "lipid phase"
antioxidant. Although some
studies have shown that supplementation with these
atherosclerotic lesions more protection is likely
required to insure
effect.3 In addition to vitamin C, vitamin E also
and coenzyme Q10 to work efficiently (discussed in
more detail below).
Further adding to the shortcoming of many of the
studies on antioxidant
nutrients is the lack of consideration on the
phytochemicals and plant derived antioxidants that in
addition to exerting benefit
on their own are well-known to potentiate the
activities of vitamin and
The support of non-antioxidant vitamins and minerals
may also be
important in assisting the effectiveness of
antioxidants. Taking a multiple
vitamin and mineral supplement seems appropriate.
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- Re: Another confirming diet source by sheldon
SEE THE ENTIRE THREAD at ALT SUPPORT CROHNS-COLITIS at YAHOO GROUPS.
Message 7 in thread
From: Norman Dryden (email@example.com)
Subject: Re: UC - Cure
View this article only
Date: 2004-11-17 12:01:28 PST
I had chronic bouts for 10 years, from my early twenties to early thirties.
Was on a bland diet for most of this time with drug treatment, including
salazopyrin, steroids, etc. during flare-ups. Then a new consultant
recommended very high fibre diet, and to buy extra bran and sprinkle that on
my food as well, and to remain on salazopyrin constantly for several years
(3 if I recall correctly). He got it right first time for me; I was
symptom-free within weeks and no sign of disease for what is now 25 years. I
maintain a fairly healthy diet but can eat and drink anything. Some may call
it remission, but as far as I'm concerned I'm cured. Seems there may be no
sure-fire cure, but, if you keep trying, something may work for you.
I've taken no maintenance meds after completing the several years on
salazopyrin. I keep to a healthy, high-fibre diet, but that is a lifestyle
choice for general health. I realise that whether we term it a cure or
remission can be a fine point of semantics, but being recommended a
treatment which relieved the symptoms within a few weeks, with no return of
the slightest sign or symptom in twenty-five years, is a cure in my book.
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- Re: Another confirming diet source by sheldon
The Anti-Inflammation Diet
Experts now believe there's a common culprit behind our most
deadly diseases, including cancer, heart disease, and
diabetes. The best defense is right on your dinner plate--and
may be the only diet you'll ever need.
By Catherine Guthrie
As the CEO of a supplement company in Los Angeles, Andy Pham
eats, breathes, and dreams nutritional supplements. In fact,
he downs roughly 80 pills a day. Pham knows he's far from the
norm. Heck, most people pat themselves on the back if they
remember to swallow a single dietary booster, much less six
dozen. So when asked to think like the average time-pressed
American and choose just one nutrient to take every day, he
doesn't hesitate. "Fish oil," he declares. "I take it for the
omega-3 fatty acids. They're a great all-around inflammation
Whether he realizes it or not, Pham's advice is in lockstep
with the latest medical buzz. Researchers are uncovering an
insidious new medical reality: Inflammation, the body's most
primitive weapon against infection and injury, may be at the
root of some of the deadliest diseases of the 21st century,
including heart disease, diabetes, cancer, and Alzheimer's.
The typical 65-year-old with arthritis, an ulcer, and heart
disease goes to see three different doctors: a rheumatologist,
a gastroenterologist, and a cardiologist, says Jack Challem,
author of The Inflammation Syndrome. And he may walk out with
three different treatment plans. "No one stops long enough to
connect the dots and see the underlying inflammatory current,"
Challem says. As a result, what's missing is a unified voice
offering patients nuts-and-bolts advice about how to stamp out
inflammation before it burns out of control.
That's where the alternative approach comes in. Many
practitioners say they've been connecting the dots between
inflammation and disease for years, only to have their
warnings go unheeded. They've been particularly ahead of the
curve in suggesting what they claim is the best defense
against inflammation-related diseases: eating the right foods.
Leo Galland, an internist and founder of the Foundation for
Integrated Medicine in New York City, says he's been writing
and lecturing about the benefits of anti-inflammatory foods
since the early 1980s. "Things I talked about 20 years ago
that were considered out in left field are now so mainstream
they're almost boring," he says. "I feel vindicated on a daily
Here's how the inflammatory cycle can go awry. Under normal
circumstances, inflammation is part of the immune reaction
that helps the body heal when injured. When you slice your
finger cutting onions, for example, blood vessels near the
accident scene expand. That clears the way for the entrance of
white blood cells, good guys who annihilate any bacteria that
sneak in on the knife blade. They also mend ragged tissue by
ordering in new cells to seal the cut. By the time the signs
of inflammation kick in--heat, soreness, and swelling--the
wound is well on its way to healing.
Still, like an inconsiderate houseguest, inflammation can
overstay its welcome. Medical researchers discovered long ago
that certain diseases, such as lupus, Graves' disease, and
fibromyalgia, emerge when the immune system flips on and
refuses to turn off. And a new theory paints an even broader
picture of how other killers gain a foothold when inflammation
It all started with the heart. Until the early 1990s, experts
believed that heart disease, specifically atherosclerosis
(hardening of the arteries), resulted when sticky plaque
glommed on to smooth artery walls, causing the arterial
passageway to narrow. A heart attack was thought to be the
end-case scenario, a blood clot finally plugging the last
remaining opening in the dam. But as it turns out, the process
is more complex than that.
Experts now know that arteries aren't smooth pipes lined with
white globs of gluey fat. Instead they are dynamic,
multilayered tissue structures. Arteries do absorb LDL (bad)
cholesterol from the bloodstream. But instead of sticking to
the artery wall, LDL seeps between the tissue layers and
festers, like an angry plaque-filled blister. The body
triggers an inflammatory response to contain the damage and
the artery swells, constricting blood flow to the heart.
Disaster finally strikes when the plaque bursts and debris
barricades the artery.
With Alzheimer's, a backward glance uncovered the inflammation
connection. Numerous studies show that people who use
ibuprofen, a popular anti-inflammatory, lower their risk of
acquiring the disease. Although the mechanism isn't fully
understood, neurologists believe the brain's immune cells
rally to attack a form of plaque that signals Alzheimer's. The
ensuing skirmish creates inflammation that may spur
progression of the disease.
As for diabetes, it's often related to how much fat a person
carries around on his or her frame. Fat cells ooze
inflammation-boosting proteins called cytokines, so more fat
equals more inflammation. Over time, too many circulating
cytokines dampen the body's ability to monitor insulin
production. Eventually the body's efforts falter, and the gate
swings open for Type 2 diabetes. (It's no coincidence that
rates of the disease are nudging upward in unison with
America's belt size.) Chronic inflammation in the body also
causes cells to oxidize, which may trigger a cascade of
cancerous mutations. In fact, Bruce Ames, a biochemist at the
University of California at Berkeley and former board member
of the National Cancer Institute, thinks inflammation is
responsible for up to 30 percent of all cancers.
Scary stuff for sure, but fortunately, experts are also
learning more about some simple, even pleasurable, ways to
reduce inflammation. Exercise and stress relief are important,
but the best defense, most researchers agree, is through diet.
Most foods either fuel the fires of inflammation or tamp them
down, Galland explains. And fat is the crux of the issue. The
goal is to eat a good balance of inflammatory fats (mainly
omega-6s, as found in safflower, sunflower, and corn oil) and
anti-inflammatory fats (like omega-3s, found in fish, and
omega-9s, which olive oil has). But most people chow down on
up to 30 times more inflammatory fats than anti. "The typical
American diet is priming people for inflammation," says
Challem. "It's like sitting in a parked car with your foot on
the gas. Eventually you'll overheat."
The good news is that dozens of foods, herbs, and spices are
proven to rev up the body's ability to stomp out inflammatory
hot spots. For evidence, one need look no further than studies
of rheumatoid arthritis. In one published last January in
Rheumatology International, patients who followed an
anti-inflammatory diet had a 14 percent decrease in joint
tenderness and swelling compared to those who ate a typical
Western diet. Fish oil supplements goosed the results even
further, bringing the final tally of those feeling an
improvement up to 31 percent.
Small studies suggest that an anti-inflammatory diet may also
hold Alzheimer's disease at bay. In a French study of
cognitive decline, scientists followed the diets of 1,600
seniors for seven years. In the end, those who ate fish at
least once a week were less likely to develop the disease.
Because the concept of eating to curb inflammation is still
relatively new, most of the existing evidence is anecdotal.
Jacob Farin, a naturopath in Portland, Oregon, has seen
patients with everything from chronic back pain to
pancreatitis improve after adopting an anti-inflammatory diet.
The bottom line? This new eating plan, laid out in these
pages, may be the most efficient diet you've ever seen. In one
fell swoop, you'll hedge your bets against some of the biggest
health threats facing Americans today.
1. Get Friendly With Fish
Eat fish at least twice a week. Why? Because it overflows with
two key omega-3 fatty acids--eicosapentaenoic and
docosahexaenoic (EPA and DHA for short)--that are potent
anti-inflammatories. Good sources are fatty fish such as
mackerel, salmon, trout, sardines, and tuna. Canned tuna is
fine, but make sure it's packed in water. Otherwise, the
omega-3s leach into the surrounding oil.
You do need to watch out for toxins in fish, though,
especially if you're in a high-risk category. Women who are
either pregnant or hoping to be should avoid shark, swordfish,
king mackerel (a different species from regular mackerel), and
tilefish, all of which harbor potentially dangerous levels of
mercury, which can be damaging to their developing fetus.
(Nursing mothers and young children should avoid these fish,
If you don't want to mess with mercury, you're not so fond of
fish, or you just want to hedge your bets, try fish oil
supplements. Look for a supplement with EPA and DHA and take
2,000 milligrams every day.
Whatever fish-oil delivery system you choose--fresh, canned,
or supplement--don't let this one get away. "There is an
absolute need for fish oil if you're going to quell
inflammation," says Jim LaValle, an integrative physician and
clinical nutritionist at the Longer Living Institute in
There are options for vegetarians, too, though they're not
perfect. The body can make its own EPA and DHA from the
omega-3 fat found in plant sources such as flaxseed, wheat
germ, and walnuts. But the body's mechanism for converting
plant-based omega-3s isn't particularly effective.
Although flaxseed is often touted as a substitute for fish
oil, it just can't compete, says LaValle. "That's one of the
biggest misconceptions in the natural products industry."
One solution is to take flaxseed supplements, but you'll need
to down four times as many of these as you would of fish oil
2. Choose Fats Wisely
Replace trans fats with those high in omega-3s. Good fats
include fatty fish, extra-virgin olive oil, canola oil
(expeller-pressed), walnuts and their oil, hemp oil, and
flaxseed or flaxseed oil.
Trans fats are the worst offenders because they're high in
omega-6s, fatty acids that gum up the body's ability to
regulate inflammation. "If your diet is rich in trans fats,
you're going to drive your body to make more inflammatory
chemicals," says LaValle. The worst culprits are vegetable
shortenings and hard margarines, but most processed foods
house a trans fatty acid or two, usually in the form of
partially hydrogenated oil. (Soon, trans fats will be easier
to spot thanks to new legislation requiring food makers to
list them on ingredient labels by 2006.) Other fats to avoid
(also because of their omega-6s) include safflower oil,
sunflower oil, and corn oil.
3. Embrace Your Inner Herbivore
Load your plate with fruits and vegetables--the more colorful
the better. Brightly pigmented produce such as blueberries,
peppers, and spinach have the most anti-inflammatory
For a simple way to make sure you're eating enough plant-based
foods, Melanie Polk, a registered dietitian at the American
Institute for Cancer Research in Washington, D.C., suggests
using your dinner plate as a measuring tool. Ideally,
two-thirds of the plate or more should be covered with fruit,
vegetables, whole grains, and/or beans, she explains. The
remaining one-third can be filled with lean animal protein,
like a chicken breast or fish fillet, or tofu.
How to Find Out If You're Inflamed
Take the test. Inflammation is measured by a marker
called C-reactive protein or CRP. As inflammation creeps
up, so do CRP levels in the blood. A blood test to
measure levels of CRP is inexpensive ($25 to $30) and
extremely reliable. Patients with autoimmune disease and
cancer often have high CRP levels, but the test is
making headlines for its ability to suss out heart
disease in otherwise healthy-looking people. Those who
have the most to gain from being tested are people at
moderate risk (poor diet plus a lack of exercise) with
otherwise healthy-looking cholesterol levels. (If you
already know you're at high risk for heart disease, the
test probably won't tell you anything new.)
In the future, some experts predict that the CRP test
will be added to other routine medical tests, such as
cholesterol and blood sugar exams. But if you're
interested now, any doctor can perform it. --C.G.
4. Cut Back on White Foods
Give dairy, sugar, and refined grains a smaller spot on your
plate. Too much dairy and white flour can kick the immune
system into high gear, particularly if you're lactose
intolerant or have celiac disease. In people who suffer from
these conditions, the gut treats dairy and wheat products as
hostile invaders: Often it only takes a bite of bread or a
spoonful of ice cream to get the inflammatory cycle going. One
exception to the dairy rule is eggs, especially those enriched
Sugary foods can also be a problem, especially when eaten
between meals, since they cause a surge in blood sugar. To
reestablish balance, the pancreas lets out a gush of insulin,
which in turn switches on the genes involved in inflammation.
This biochemical roller coaster is thought to contribute to
the onset of Type 2 diabetes.
"When I'm trying to reduce people's inflammation, I make sure
they knock out refined grains, dairy, and sugar," says
LaValle. "You've got to get rid of the inflammatory
5. Take Supplements
If you want to take just one supplement every day, make it
fish oil. But a host of vitamins and herbs can also help. The
most rigorously tested herbal anti-inflammatories are ginger
and turmeric. Both are widely used in India to treat
inflammatory disorders, such as arthritis and carpal tunnel
syndrome. Physician Andrew Weil suggests taking 400 to 600
milligrams of turmeric extract (either in tablets or capsules)
three times a day.
Ginger is less well studied but still highly regarded. Weil
recommends one to two tablets (500 to 1,000 milligrams) of
powdered dry ginger twice a day with food until pain subsides.
Both ginger and turmeric need to be taken consistently for two
months before showing results.
When it comes to vitamins, E is a good bet. The fat-soluble
vitamin keeps inflammation from even getting started by
disarming integral inflammatory genes. Vitamin E is also a
powerful antioxidant. Galland suggests taking 200 to 400 IU
(134 to 268 mg) of mixed-tocopherol vitamin E daily.
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- Re:VITAMIN E ENEMA DIET AND DISTILLED WATER by sheldon
I HAVE USED DISTILLED WATER FOR DRINKING AND COOKING FOR 20 YEARS.
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Date:Tue, 16 Mar 2004 21:27:50 -0000
Subject:[FriendsForHealthNaturally] WHY DISTILLED
WHY DISTILLED WATER?
by Dr. John R. Christopher
"All the drugs in the Pharmacopoeia cannot do as much for the life
forces in your body as you can do for yourself with the simplest and
greatest of all nature's remedies-water." This statement was made by
Frederick M. Rositer M.D.
The principle of using water in healing and renewing the body has
been well known from early history. It has been used and recommended
by doctors from the times before Hippocrates and ever since. John
Wesley, the famous evangelist and founder of the Methodist Church,
wrote a book early in the 18th Century, treating among other things,
the virtues of water as a healing remedy. Prusnitz, Father Knupp,
Dr. Winternitz, Dr. Kellogg and many many more intellectuals advised
the use of water in healings. Today we have many advocates of water
therapy such as Alen E. Banik, O.D.; Paul C. Bragg, N.D.; N.W.
Walker, Doctor of Science; Yogi Ramacharaka, etc. etc.
For the internal use of the body-the most perfectly designed form of
animation on this earth--we should use only the purest liquid we can
find. Pure fruit and vegetable juices, as a liquid food, is a pure
liquid and very beneficial. We need now to think of a non-
nutritional liquid for cleansing the circulatory system of the body,
and that liquid is pure water.
I like the way Dr. N.W. Walker explains water and the use of
minerals in the body. In his book "Water Can Undermine Your Health"
(Norwalk Press, Publishers, Phoenix, Arizona, 1974), he
quotes, "What happens to the minerals in the water?"
Once the liquid, whatever it happens to be, reaches the liver it is
completely divested and cleared of everything whatever that was a
component part of the liquid, except only the hydrogen and oxygen
which, together, form the water molecule.
Water containing nothing but hydrogen and oxygen is pure water, and
this is the only kind of water which the blood and lymph can use in
their work. Both the blood and the lymph require pure water to
assist them in their functions.
Distilled water is the purest water you can have. Whatever mineral
and chemical elements were present in the water when it first
reaches the liver, are segregated by the anatomizing processes in
the liver and either passed on into the blood stream or are filed
away as reserve material. The liver has no selective ability to
determine whether the item which comes to it is "alive" or inactive,
whether it is constructive or detrimental.
Natural water, by which we will classify all waters that come from
springs, wells, rivers and lakes, and from the faucet, is replete
with mineral elements which it has collected from being in contact
with earth, soil and rocks. Dust thou art, to dust shalt thou
return, was not spoken of the soul.
All the minerals in the human body--and the body is composed of
minerals--are the same as the minerals of which the earth is
composed. Man's body was created from the dust of the Earth. But
there is a vast difference between the minerals in the human body
and those in the earth, not in kind or quality, but in the vitality
of those which compose the human anatomy, vitality or life--which is
lacking in the earth minerals.
The tiny microscopic cells of the body are each a collection of
mineral atoms, of live, vital atoms. The kind, quality and variety
of the mineral elements vary with each group of cells, in accordance
with the functions and activities called for in the cell's allotted
Your cells need food they can swallow--without choking to death!
These cells must be furnished the mineral nourishment they need, in
order to accomplish their work. Minerals which a cell or a group of
cells cannot use, will only interfere with the cells' function.
Minerals which are larger than in colloidal particles would,
figuratively speaking, choke the cells to death!
The minerals in Natural Waters are gross and lifeless, a kind and
quality which are incompatible with the cells' needs. The cells
therefore reject them. In due course this rejection leaves a
surprising accumulation of discarded minerals which is nothing more
or less than debris.
Distilled water leaches out only unusable lime, etc.
Distilled water has something inherent in it in the nature of a
magnet, so to speak, whereby it can pick up these rejected and
discarded minerals and, with the assistance of the blood and the
lymph, transport them to the kidneys for elimination from the
system. This cleaning-up function is not constant.
It is this kind of mineral elimination that is erroneously referred
to as leaching. The expression that distilled water leaches minerals
from the body is entirely inaccurate. It does not leach out body
minerals, it collects and removes minerals which have been rejected
by the cells of the body and are therefore nothing more nor less
than debris, obstructing the normal functions of the system.
As a matter of fact, try drinking nothing but distilled water for
two or three weeks. Have a urinalysis made before you start and see
if you will not be astonished at the mineral sediments in the urine
after a mere three weeks! There is no substitute for experience.
The accumulation of minerals in the body, from drinking natural
waters, and the elimination of rejected minerals as a result of
drinking distilled water is conclusive evidence of the use and value
of distilled water for drinking and for food preparation purposes.
What Minerals Does The Body Need?
It is not intended that we should furnish the body with the minerals
it must have for regeneration and replenishment, by means of the
natural waters. The minerals which the cells of the body will use
for constructive purposes must come from the raw food we eat. The
only live food, food replete with enzymes, which is intended for the
nourishment of man is obtained from fresh raw vegetables, fruits,
herbs, nuts and seeds.
We have just received information from a man who practices what he
preaches. Dr. N.W. Walker is now well over the hundred and ten year
mark, still writing and tilling his own garden.
I have met Paul C. Bragg and want to say that here was another great
man (although now deceased) that did a lot for mankind, in teaching
the use of distilled water for better health. As a teenager, Paul
Bragg had tuberculosis and his doctors had told him there was no
cure, that he was "not going to make it."
The little Swiss nurse was angry with the doctors and after they
left she told him he could be cured in Switzerland. She took him
back to Dr. August Rollier, and there in Switzerland he had
a "rebirth" with just natural healing methods, no drugs of any kind-
just distilled water, good nutrition, sunshine and fresh air (deep
breathing) and exercise.
He became well and, as he put it, "strong as a young stallion." He
studied two years in Switzerland and then he moved to London to
study and prepare for his life's work. His landlord and his wife
were very sick, so he started them on the use of distilled water and
other simple aids, i.e., pure foods, etc., and performed a
miraculous healing. At first these two had great difficulty in
climbing the stairs but after a "cleaning out" could climb up and
down the stairs within three weeks, something his landlord had not
done in seven years.
From one of Paul Bragg's books "The Shocking Truth about Water"
(Burbank, CA 91303, Health Science, 1970), I would like to pass on
to you the following:
Take my own life, for instance. I was born on a farm in Virginia,
along the Potomac River. We got our drinking water from a well-
crystalline, fresh, sparkling water. But it was very hard water,
containing in solution-calcium carbonate and other inorganic
minerals from limestone.
When we boiled this water, incrustations of these inorganic minerals
formed in large slabs inside the kettles, and in time produced holes
in the bottoms. Kettle after kettle had to be thrown away and
replaced by another, with the same thing happening to the new one in
The hard water made dish washing, laundering and cleaning difficult.
The soaps used for these purposes simply would not make suds.
But the greatest damage done by this hard water was to the humans
who drank it.
My grandfather was a man in his mid-sixties. He was a big, strong
six-footer, about 200 pounds of solid muscle. He was an expert
horseman, a finished hunter and a hardworking farmer.
I can remember when he had his first stroke. There was a large
family of Braggs, and we were all seated at the dinner table.
Suddenly there was a crash of dishes, and my grandfather slumped
over the table. When the country doctor arrived, he stated sadly
that grandfather had lost all control of his left side due to brain
From now on this poor old man needed constant attention. With a
completely paralyzed left side, he could not walk without the aid of
someone to steady him. He had absolutely no control of his
eliminative system. This, helpless, sick man went into rages of
anger. There was great difficulty getting food into his body because
he had lost the ability to chew it. Only very soft bland food could
be fed him.
This fine man we knew and loved was, as far as real living was
concerned, dead. You have no idea what a great burden he was on my
parents and family. The poor, helpless man dragged on this way for
three years and then the second and final stroke came and he was
His body went to the John Hopkins Hospital in Baltimore, where the
doctors who performed the autopsy stated that his arteries were like
stone. My grandfather was born and reared on that farm and drank
that hard water all his life.
It was many years before my questions were answered. In the
meantime, I witnessed what the hard water was doing to my family and
our relatives and friends.
Here we were living on a big, fine farm, with an abundance of foods
of all kinds. We had a good, comfortable home. It was a beautiful
farm on a majestic river. But there was suffering among the adults.
These pains were bulked into one word, and that was "misery." Each
day I would hear my mother ask different people, "How is your misery
today?" And the sufferer would give a doleful answer to my mother's
Allen E. Banik, O.D., with Carlson Wade in the book "Your Water and
Your Health" (Keats Publishing Co., Connecticut 06840, 1974) gives
us a listing of the ten basic kinds of water;
Hard Water. This is saturated with calcium, iron, magnesium, and
many other inorganic minerals. All water in lakes, rivers, on the
ground, in deep wells, is classified as hard water. (Many city
systems take water from rivers or lakes, or reservoirs supplied with
mountain water; they erroneously call their supplies "soft water"
but it is soft only in comparison with water which is harder.)
Boiled Water. Boiling helps remove some of the germs, but
concentrates the inorganic minerals. Other germs are carried into a
fertile element for rapid and lusty propagation of germs and viruses
already in the body.
Raw Water. This has not been boiled. Raw water may be hard (as
calcium hardened water) or soft as rain water. It contains millions
of germs and viruses. In every densely inhabited drop. Some of these
viruses and bacteria may adversely affect the thyroid gland, the
liver and other vital body organs.
Rain Water. This has been condensed from the clouds. The first drop
is distilled water. But when it falls as rain, it picks up germs,
dust, smoke, minerals, strontium 90, lead and many other atmospheric
chemicals. By the time rain water reaches the earth it is so
saturated with dust and pollutants it may be yellowish in color.
Water is supposed to act as an atmosphere purifier. If we had no air
pollution, we would have far less pollution in our drinking water.
Snow Water. This is frozen rain. Freezing does not eliminate any
germs. All snowflakes have hardened mineral deposits. Melt the
cleanest snow and you will find it saturated with dirt, inorganic
minerals, germs and viruses.
Filtered Water. This water has passed through a fine strainer,
called a filter. Some calcium and other solid substances are kept in
the filter; there is no filter made which can prevent germs from
passing through its fine meshes. Each pore of the finest filter is
large enough for a million viruses to seep through in a few moments.
A home filter usually only picks up suspended solids and is
effective for the time, maybe only for hours, until it is filled up.
Then it is ineffective even for removing suspended solids, and at
the same time becomes a breeding ground for bacteria.
Soft Water. This water is soft in comparison with water which is
harder. It may contain many trace minerals and chemicals, viruses
and bacteria. It is not to be confused with "softened water." Soft
water may be classified as water which is harder than distilled
Reverse Osmosis. This is a system of water purification which allows
pre-filtered water to be forced through a semi-permeable membrane to
separate impurities from our drinking water. However, this membrane
allows only certain molecules to pass through providing the water
pressure is exactly constant. The matter of water pressure is a
problem still to be solved. Furthermore, the membrane also allows
some iron and nitrate molecules to pass through. Another problem to
But it now seems promising that we can look forward to tremendous
strides in this system of water purification. Gulf Oil, Culligan and
Eastman Kodak are sponsoring vast research in this area. High purity
water between 90 and 97 percent of the dissolved mineral (and
organic solutions), and over 99 percent of the suspended and
colloidal particles are rejected by, the special membrane which has
been developed for this process by these companies in their
research. The product water, from this new research, is ultra-clear,
low in dissolved solids, practically free from hardness components
and essentially sterile as produced. This makes a close second to
De-ionized Water. A process of exchanging "hard" ions for "soft."
The total ions are still present. The end result is the same. But
the water has the appearance of being distilled. (Nature recognizes
transformation but not extinction!) Since water leaving the sodium-
cation exchanger has little hardness, it contains sodium salts.
Distilled Water. This is water that has first been turned into steam
so that all of its impurities are left behind. Then through
condensation, it is turned back into pure water. It is the only pure
water. The only water free from all contamination. Distilled water
may well be considered the only pure water on earth.
Writing in Food, Yearbook of the U.S., Department of Agriculture,
1959, Dr. Oaf Michelsen of the National Institute of Health, tells
Next to oxygen, water is the most important factor for survival of
man and animals. A person can do without food for five weeks or
more, but without water he can survive for only a few days. The
longer an individual goes without water, the greater the number and
severity of symptoms he shows.
Weakness, lassitude, thirst and dryness of the mouth are the first
signs of dehydration. Loss of weight and mental confusion set in
later. The individual becomes uncooperative and sullen. The cheeks
become pale and the lips are dry and bluish. The skin loses its
elasticity. The eyeballs have a sunken appearance. The volume of
urine decreases, and its specific gravity rises. At the end, the
respiration ceases, even though the pulse and general circulation
may be well maintained. The volume of blood is maintained at the
expense of the water within the body cells. The central nervous
system undergoes the same dehydration as the cells in the remainder
of the body and is the first area to show functional changes.
How Water Acts as the "Lubrication" of Your Body
Rose's Foundation of Nutrition (5th Edition, pps. 118-120) explains
that water is an essential constituent of living protoplasm. No cell
functions when it is absolutely dry, and most cells must be
constantly bathed in fluid in order to do their work.
Furthermore, human cells depend on having their food transported to
them over a fluid route--the blood--a demand which alone requires
about 10 pounds of water to be in circulation constantly. Waste-
bearing water (urine) is necessary to flush away the end products of
metabolism. And without water to moisten the surface of the lungs
there can be no intake of oxygen or expulsion of carbon dioxide.
Dr. W. B. Cannon, the famous physiologist, author of "Wisdom of the
Body," explains it in a nutshell:
Water is the vehicle for food materials absorbed from the digestive
canal; it is the medium in which chemical changes take place that
underlie most of our obvious activities; it is essential in the
regulation of body temperature and it plays an important part in
mechanical services such as lubrication of joint surfaces.
In addition to this, water aids in the digestive process, in the
waste elimination in the circulation, temperature regulation and to
protect your body as a lubricant against friction, etc.
Water is so valuable to the entire system of the human body that it
is wise to use only the Best. Use pure steam distilled water for
health and well being.
I personally did not know anything about distilled water until just
a few years ago. My knowledge of it came in a rather odd way. I had
been sitting in a wheelchair (and occasionally up on crutches) for
approximately nine months-with both arthritis and also from an
accident I had been in a few years before when I had received a
concussion on my skull. Build-up of a calcification condition from
the former fractured area had put pressure on the brain area causing
a paralyzed condition on the right side of my body. I had lost my
health-food store (the original "The Herb Shop") in Orem, Utah, and
was broke, so a friend offered me free rent to open another one in
Salt Lake City.
Here was a ridiculous situations "health" doctor opening a health-
food store in a wheel chair. The business started to grow slowly and
one day as I sat there, a young fellow came in to do business with
me and as he left he dropped a copy of "The Choice Is Clear", by Dr.
Banik, saying, "I'll bet this will help you!" As I read the booklet
through, I was completely sold on distilled water, so called up a
company and had some delivered to me. I started using it faithfully
and was out of the wheelchair in a very short time. Over the years I
had helped patients leave their wheelchairs and had used the same
procedure on myself that had cured them. It worked for them but not
for me, until I combined my procedure with "pure" water.
In order to keep up my rigid schedule of traveling to well over a
hundred cities a year, and to various countries, I see to it that I
have steam distilled water available wherever I go. For this I am
indeed grateful, to be able to travel continually without the use of
a wheelchair, crutches, or canes.
Some of us have to learn the hard way-I hope you are much brighter
than I was, to suffer as long as I did before seeing the light.
Used by permission. Dr. Christopher Newsletter: Volume 1 Number 10
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- Probiotics and Prebiotics by sheldon
PROBIOTICS AND PREBIOTICS
Gabe Mirkin, M.D.
There are two absorption systems in your body. Food that is easily broken down is absorbed into your upper intestinal tract. If you cannot absorb a particular food, it goes to the lower intestinal tract (colon), where bacteria (in your colon) ferment it to smaller products that can be absorbed.
Your colon is loaded with good and bad bacteria. Examples of bad bacteria are clostridia that are kept in check by good bacteria. If you take an antibiotic that knocks off the good bacteria, the clostridia can overgrow and cause horrible bloody diarrhea and you can die if you are not given special antibiotics, specific to kill clostridia, such as metronidazole and vancomycin.
The good bacteria break down soluble fiber to form chemicals such as short chain fatty acids that are absorbed into your bloodstream and travel to your liver where they block the liver from making cholesterol and help to prevent heart attacks. These short chain fatty acids also reduce inflammation, so they help to control the horrible bloody diarrhea and ulcers caused by Crohn's disease. They also reduce swelling and pain of arthritis, diabetes and psoriasis, and some studies show they may even improve your immunity to help you to kill germs.
The only good bacteria that has been studied extensively and has been shown in controlled scientific studies to do all these good things is called lactobacillus GG, which was isolated from intestines of humans by two professors at Tufts Medical School named Sheldon Gorbash and his colleague named Golden, hence the name lactobacillus GG.. They have patented their product and make a lot of money from it.
The lactobacilli that are in live cultures of yogurt will not remain in your intestines, so they disappear as soon as you stop taking your daily yogurt. Most yogurt does not contain live lactobacilli anyway. Certain foods that cannot be absorbed in your upper intestinal tract pass to your colon and form the food that is used to grow the good bacteria there. These include whole grains, beans, seeds, vegetables and nuts and the most likely part of these foods to encourage the growth of good bacteria is called soluble fiber.
So Probiotics are living microorganisms, the good bacteria, that live in the colon and reduce inflammation and help prevent and treat Crohn's disease, psoriasis, arthritis, and perhaps even certain types of cancers. Prebiotics are nondigestible food ingredients that cannot be absorbed in the upper intestinal tract and travel to the colon to encourage the growth of these good bacteria.
Several studies show that Lactobacillus GG can help control the frequency and severity of infectious diarrhea in children. Diarrhea that is often caused by taking antibiotics can be prevented by taking either Lactobacillus GG or Saccharomyces boulardii with the antibiotics. A probiotic preparation (VSL=3 - 6 g/day) that uses a combination of three species of Bifidobacterium, four strains of Lactobacillus and one strain of Streptocccus has been shown to maintain remission in ulcerative colitis as well as in preventing the postoperative recurrence of Crohn's disease. Taking probiotic compounds is well tolerated and safe.
The use of probiotics in gastrointestinal disease. Canadian Journal of Gastroenterology, 2001, Vol 15, Iss 12, pp 817-822. KL Madsen. Univ Alberta, 536 Newton Bldg, Edmonton, AB T6G 2C2, CANADA
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