Posts filed under Baby Boomer Magazine

#Save Your #Brain - The #Secrets of #Neuro-plasticity, by Dr. #Michael Wald, #BloodDetective

Your brain is dying! Well, we are all dying so our brain dies with us - BUT THERE IS MUCH THAT YOU CAN DO TO SAVE YOUR BRAIN! Dementia, Alzheimer's Disease, every-day memory loss, attention deficit disorder (and other special needs conditions), depression, anxiety, Multiple Sclerosis, Parkinson's Disease, Minimal Brain Dysfunction, Epilepsy, Seizures, Stroke - these are just some of the conditions of the brain that either end our lives early or steal our quality of life. Toxins, nutritional deficiencies, chronic inflammation, infections, genetics, alcohol and sleep issues/deprivation are just some of the causes and/or triggers of brain decay. Join Dr. Michael Wald as he explores how your brain can repair and reorganize (neuroplasticity).  Dr. Wald is supervisor of nutritional services at Integrated Nutrition of Mount Kisco located one hour North of New York City. Call Dr. Wald at 914-552-1442 or email him at: info@bloodDetective.com. Visit his website at: IntegratedNutritionNY.com

#Nutritional #Endocrinology - Learn The Blood Detective's Longevity Secrets!

If you have an interest in hormones and your health you cannot miss this show by Dr. Michael Wald!  Nutritional Endocrinology is a masterpiece of information and practical application of how to impact your hormones to age better. Dr. Wald will explore questions like - How do your foods impact your hormone levels? Which foods increase your longevity hormones and which foods increase your aging hormones? Are natural hormones really safe? What are adverse affects of synthetic hormones and can diet and nutritional supplements reduce pro-cancerous changes? How do I improve my thyroid, adrenal and pituitary hormones so that I feel better and achieve greater mental clarity, more energy and extend my quality of life? Dr. Michael Wald is director of Longevity at Integrated Nutrition of Mount Kisco in Westchester New York. He can be reached at: 914-242-8844/www.IntegratedNutritionNY.com/info@BloodDetective.com

#Mediteranian #Diet Might Help Prevent #ADHD (Attention #Hyperactivity Disorder) - Dr. Wald, The BloodDetective, Interviewed in #The Olive Oil Times

Children across the country with attention deficit hyperactivity disorder (ADHD) are commonly prescribed medications that carry an array of side effects. Is it possible that following the Mediterranean diet (MedDiet) might help prevent the malady?

A new study at the University of Barcelona in Spain sought the answer to the question by investigating the eating habits of 120 participants between the ages of 6 and 16, half of whom had been diagnosed recently with ADHD. The youth were required to report the foods that comprised their typical meals. The data obtained was used to determine the difference in the degree of adherence to the MedDiet between those with and without the disorder.

Many of the typical medications for ADHD might be interpreted to have a risk-to-benefit ratio that causes pause.

#Reversing #Aging - Learn the Blood Detective's Secrets: Dr. Michael Wald

Join Dr. Michael Wald, host of, Ask The Blood Detective, as he explores practical lifestyle and natural methods for reversing biological aging. Perspectives of our personal aging process, and what is possible with natural approaches, is radically changing. Even in traditional medical circles the concept and practical application of using drugs, diet, cold therapy, herbs, phytonutrients and other anti-aging strategies, is here to stay. As director of Longevity at Integrated Nutrition of Mount Kisco in Westchester, NY, Dr. Wald helps his patients get well naturally by developing personalized health plans. Dr. Wald can be reached at 914-242-8844. His email and website are: www.IntegratedNutritionNY.com/email: info@BloodDetective.com

Dr. Michael Wald's NEW LOOK! What do you think? Be kind!!

#Weight #Loss Breakthroughs - from #Dr. Wald, The #BloodDetective

Join Dr. Michael Wald, nicknamed the Blood Detective, during his practical and informative exploration of what he has found effective, over the course of his 26+ years in clinical practice, of how you can effectively lose weight permanently!  Dr. WALD can be reached at his clinic integrative nutrition of Mount Kisco by calling 914-242-8844 or emailing him at info@integratednutritionny.com or info@blooddetective.com.

#Frankenfoods - Dangers of #Genetically Modified Foods: Controversy, Lies & Your Health, By #Dr. Michael Wald, #The BloodDetective

Frankenfoods - Danger of GMO: Controversy, Lies & Your Health is a comprehensive discussion of what you need to know to educate and protect yourself from potential GMO food dangers. Dr. Wald, author of Frankenfoods, has done something special here. He has taken a complex topic and broken it down. GMO antibiotic resistance, toxicity and potential disease-connections are revealed. Join, The BloodDetective, Dr. Michael Wald to get and stay healthy! Dr. Wald can be reached at: info@IntegratedNutritionNY.com or by calling 914-242-8844.

#Sugar - The good, the bad, and the ugly: By The #BloodDetective, #Dr. Michael Wald, Host of "Ask The #BloodDetective" on #PRNFM.com

If you're like the average American you consume nearly 200 pounds of sugar every year. Refining process sugar is linked to a myriad of diseases which include autoimmune disease, cancer, heart disease, autoimmune problems and of course diabetes. You don't think you have a blood sugar disease? Think again! Even if your blood levels of sugar are normal your fatigue, headaches, brain fog, constipation, headaches - you name it, can have its origin in improper sugar balance. To make matters worse, Drs. commonly miss blood sugar problems when your blood glucose is normal. Join Dr. Michael Wald on his show, Ask The Blood Detective, as he explores the ins and outs of the dangers of sugar. Learn the difference between fruit sugar, glucose, sucrose and other sugars and sugar substitutes and how they impact your health and disease potential. Dr. WALD can be reached at his office at 914-242-8844. Email: www.integratednutritionny.com. Email: info@integratednutritionny.com

#Gluten-A-Holic Part II - Everything you need to know to get better from years of #gluten exposure.

Dr. Wald's second installment of Gluten-A-Holic is truly special. Dr. Michael Wald, the Blood Detective and host of - Ask the Blood Detective, discusses how that even with significant dietary efforts most individuals will be exposed to some gluten. For the first time ever, Dr. WALD exposes the steps needed to improve one's tolerance to the inevitable amount of gluten that sneaks in to the daily diet. The essential role, and proper usage of, stomach acid and digestive juices, pancreatic enzymes, activated nutrients, vitamin D3, DHA omega-3 fats and other nutritional compounds are discussed in detail. Dr. Walton be reached by calling 914-242-8844 or by emailing: info@blooddetective.com orinfo@integratedNutritionNY.com.

SCHEDULE A FREE 15 MINUTE PHONE OR IN PERSON CONSULTATION WITH DR. WALD TO DISCUSS HOW HE CAN HELP YOU WITH YOUR GLUTEN ISSUES OR OTHER HEALTH PROBLEMS BY CALLING: 914-242-8844. 

Know your #Blood Work - The Good, The Bad & The Ugly! #ASK THE #BLOOD #DETECTIVE RADIO SHOW - Host #Dr. Michael Wald

                      BE A PART OF THE BLOOD DETECTIVE MOMENT...LIVE BETTER!

                    BE A PART OF THE BLOOD DETECTIVE MOMENT...LIVE BETTER!

Find the hidden clues in your blood work - as only the Blood Detective can teach you!

Here is the first show. Check it out!

 

 

#Ask The #Blood Detective - #Weekly Radio Show on #PRN/FM

Ask The Blood Detective - hosted by, Dr. Michael Wald

Ask The Blood Detective is a truly unique show because it's the only show out there that's about YOUR needs and not some average mythical person. Dr. Wald was nicknamed the Blood Detective because of his keen ability to tailor natural and nutritional health efforts to the unique biochemical and nutritional needs of his patients.  Science focuses on averages, but Dr. Wald's focus, as the original Blood Detective, is to dissect, investigate and share with his audience how it all comes back to you!

 

Dr. Wald says, "Natural health care and allopathic medicine often gives lip-service to helping individuals, but most often depersonalizes the person. My answer to this is to teach my audience how to navigate through the morass of misinformation out there and to discern what's useful and apply it to everyday life." Ask the Blood Detective is about exploring nutritional and other laboratory tests the, "Blood Detective Way" so that you can maximize your personal health potential. Nicknamed the Blood Detective for his reputation of cutting through the nonsense, Dr. Wald shares all of his 26 years of health and nutrition knowledge as a medical school graduate, a doctor of chiropractic, a double board certified nutritionist and overall maverick in the natural health care field.

 

Tune into, Ask The Blood Detective, and start to think and live well in a way you never thought possible. Dr. Wald can be reached at his office at 914-242-8844 or via email at: info@IntegratedNutritionNY.com. The website to his clinical, Integrated Nutrition of Mount Kisco is: www.IntegratedNutritionNY.com. 

#Brain #Infection - #Alzheimer’s Disease, #Toxicity and Loss-Of-Self – The #Blood #Detective Answer?

 Dr. Michael Wald, The Original Blood Detective

Dr. Michael Wald, The Original Blood Detective

Alzheimer’s caused by infections? Harvard researchers have finally caught up with what Dr. Wald has been saying for years. Namely, that various infections product toxins that provoke the brain to produce protective lesions. The problem is that the lesions that are known to characterize Alzheimer’s disease, a type of plaque called amyloid proteins, are actually produced as a protective effort by the brain, but this plaque

Here is how it works – you get a viral, bacterial, parasitic or fungal infections and these bugs produce toxins. The toxins make there way through the normally protective barrier that surrounds the brain and the nervous system called the blood-brain-barrier (BBB). Once past the BBB the toxins’ presence cause the nervous system to produce the amyloid proteins; it is these proteins that are part of the reason why the individual with Alzheimer’s suffers from “loss of self” – an often rapid and sometimes slow loss of brain cells and thus memory and other bodily functions.

Dr. Wald says,

“This is new information to Harvard researchers, but is a concept that has been promoted by Dr. Wald for years. My approach has always included the following for those wishing to try and prevent and manage Alzheimer’s disease:

THE BLOOD DETECTIVE LONGEVITY DIFFERENCE! - DR. MICHAEL WALD, The Original Blood Detective

1.              First I have my patients complete important questionnaires that prioritize the body systems to work upon. After all, the bugs that produce the amyloid plaques may have come from the gut or even the mouth.

2.              I examine and test at least seven levels of immunity as the immune response is always part of the bodies attempt to manage infections

3.              I check for heavy metals because they are often associated with neurotoxicity themselves and immune disfunction in general. Metals are also know to be stored, causing damage, in the brain and brain stem.

4.              I check for food allergies – because they can cause leaky gut and this allows infections to make there way into the blood stream and through the BBB.

5.              I check hormones because hormones help control information and they may act as “nervous system stabilizers”

6.              I check for nutrient levels, tests of nutrition absorption and nutrient use – and fix whatever I find.

Overall, my Blood Detective Longevity Panel of tests, questionnaires and overall approach is one of the most comprehensive you can find.”

Visit Dr. Wald, or arrange a phone consult, by calling 914-242-8844 or email him at: info@intmedny.com.

#Warning: #Supplements and #medications may not mix! From the #BloodDetective!

Warning: Supplements and medications may not mix!

An article just out by USA TODAY entitled, "Warning: Supplements and medications may not mix," has just hit the stands. This article raises several important issues, but also contains many incomplete, untrue, partially true and misleading statements and concepts. Below I have taken each point of the article and dissected them in an attempt to clarify this very

The Plastic #Brain - Maximize #brain health NOW - Read #Dr. Wald's notes on #brain plasticity

 Dr. Michael Wald, The Blood Detective, provides a talk about how to maximize brain health for those with special needs, stroke, dementia, Alzheimer's and other brain and nervous system problems. 

Dr. Michael Wald, The Blood Detective, provides a talk about how to maximize brain health for those with special needs, stroke, dementia, Alzheimer's and other brain and nervous system problems. 

YOUR BRAIN KEEPS GROWING AND REPAIRING UP UNTIL AGE 25 - MAXIMIZE IT WITH NUTRITION.

Brain plasticity illustration: imagine making an impression of a coin in a lump of clay. In order for the impression of the coin to appear in the clay, changes must occur in the clay -- the shape of the clay changes as the coin is pressed into the clay. Similarly, the neural circuitry in the brain must reorganize in response to experience or sensory stimulation.

In order for the brain to “reorganize” itself (repair) it must have essential nutritional compounds. Each neurological health issue is different, even among those with the same diagnosis. No two individuals are alike. There are some nutrients that may apply to just about everything with virtually any neurological issue, but careful investigations are needed to determine what each individual with a given brain or nervous system issue requires. Here is how I figure it out…

1.     Careful health history

2.     Nutritional visual examination

3.     Extensive blood work and other tests: including the potential influence of the following upon brain recovery, repair and overall health – hormones, nutritional levels, inflammation, oxidative stress, absorption/malabsorption and more.

4.     Nutritional interpretation of the blood work

Neuroplasticity occurs in the brain under two primary conditions:

The brain continues to make new connections up until the age of approximately 25. WHAT THIS MEANS IS THAT THE POTENTIAL TO MAXIMIZE BRAIN REPAIR (PLASTICITY) IS UP UNTIL 25 YEARS OLD!  This is an opportunity to potentiate nutritional supports that are otherwise entirely ignored by mainstream neurologists.

1. During normal brain development when the immature brain first begins to process sensory information there is plasticity of learning and memory).

2. In the event of brain injury.

FACTS ABOUT BRAIN REPAIR AND HEALTH

FACT 1The environment plays a key role in influencing plasticity.

In addition to genetic factors, the brain is shaped by the characteristics of a person's environment and by the actions of that same person.

FACT 2: We know that there is a lot one can do to prevent age-related loss of brain function APPLIES TO ALL BRAINS NO MATTER THE ISSUES.

FACT 3: Brain health is affected by

-       Genetics

-       Toxins in our environments

-       Toxins in our bodies

-       Medications

-       Exercise

-       Diet & nutrition

NEUROLOGISTS – receive little to no training in the area of nutritional influences on the brain.

FACTT 4:  You need to know if you or a family member or friend suffer from these or other conditions of the brain and nervous system:

 

Abscess of the Brain

Agnosia

Amnesia

Angelman syndrome

Aphasia

Apraxia

Asperger syndrome

Attention deficit hyperactivity disorder

Auditory Processing Disorder

Autism

Autonomic Neuropathies

Cerebral palsy

Congenital bilateral perisylvian syndrome

Cystic fibrosis

Deficit in Attention Motor control and Perception (DAMP)

Down's syndrome

Dysarthria

Dysgraphia

Dyslexia

Dyspraxia

Encephalitis

Epilepsy

Fragile X

Global developmental delay

Horner Syndrome

Hypermobility

Hypomelanosis of Ito

Intracranial Epidural Abscess and Subdural Empyema

Multiple System Atrophy

Muscular Dystrophy

Mylagic encephalomyelitis (ME)

Parasitic Brain Infections

Progressive Multifocal Leukoencephalopathy (PML)

Pure Autonomic Failure

Rabies

Selective mutism

Semantic pragmatic disorder

Sensory processing disorder

Sotos syndrome

Stroke

Tourette's syndrome

Transient Global Amnesia

Verbal dyspraxia

Wernicke-Korsakoff Syndrome

NEUROLOGISTS receive little to no training in the area of nutritional influences on the brain.  There are a handful of neurological issues that are relatively rare and extreme that involves nutritional toxicities or deficiencies that neurologists learn about.

KEY POINTS

1.     Nutrition is essential for maximizing brain development and health – Throughout our entire lives!

2.     Poor nutrition is known to cause premature mental decline, affects physical development and promotes Alzheimer’s disease.  Other brain issues that can be affected by poor nutrition include all spectrum disorders (i.e, autism, attention deficit disorder,

3.     Huge gap when it comes to applying what is known to be true for so-called normal brain aging vs. maximizing the development and health of the brains of those who need it for other reasons. Special needs, brain damage and other forms of brain developmental issues may benefit in small and enormous ways from properly applied nutrition.

4.     Brain or neuro-plasticity and the role of nutrition – refers to the growth, repair and remodeling of the brain – there is potential to catch the brain up and improve it with proper nutrition beyond how the brain would normally age.

5.     Nutrition can improve the size of the brain and spine; the number of neurnal connections, the amount of neurotransmitters – affecting virtually all aspects of brain health and wellbeing

6.     Nutrition and brain development from birth to age 25

7.     For brain conditions said to be genetic – this does not mean, in almost every case, that the brain cannot be influenced by epigenetic factors – namely, nutrition – neuruo-plasticity – they can and are!

 

Summary

Nutrition can improve the circuitry of the brain

Nutrition can improve one’s overall health and wellbeing

Nutrition can target specific problems in the brain

Nutrition can maximize the influence of food and nutritional compounds upon brain repair, aging and cognitive function

Dr. Wald’s fundamental nutritional pics are provided below. Their dosing should be based upon factors including: the health condition, weight, specific laboratory findings, specific goals and other factors.

(Available at www.BloodDetective.com)

Active Folate

Alpha-Lipoic acid

B12 Sublingual

Boswellia serratia Extract

DHA Oil

Dtox I, II, III and IV

GABA

Immuno-Balance 20

MCT Oil

NAC

Neuro Protect

Pregnenalone

Superbugs

Trans-Resveratrol

Tumeric Complex

Ubiquinol

Vitamin D 5000

 

The American Journal of Clinical Nutrition

Nutrition and the developing brain: nutrient priorities and measurement1,2,3

Nutrients and growth factors regulate brain development during fetal and early postnatal life. The rapidly developing brain is more vulnerable to nutrient insufficiency yet also demonstrates its greatest degree of plasticity.

Certain nutrients have greater effects on brain development than do others.

These include protein, energy, certain fats, iron, zinc, copper, iodine, selenium, vitamin A, choline, and folate. The effect of any nutrient deficiency or overabundance on brain development will be governed by the principle of timing, dose, and duration.

The ability to detect the specific effects of nutrient deficiencies is dependent on knowing which area of the brain is preferentially affected and on having neurologic assessments that tap into the functions of those specific areas.

As examples, protein-energy malnutrition causes both global deficits, which are testable by general developmental testing, and area-specific effects on the hippocampus and the cortex. Iron deficiency alters myelination, monoamine neurotransmitter synthesis, and hippocampal energy metabolism in the neonatal period. Assessments of these effects could include tests for speed of processing (myelination), changes in motor and affect (monoamines), and recognition memory (hippocampus).

Zinc deficiency alters autonomic nervous system regulation and hippocampal and cerebellar development.

Long-chain polyunsaturated fatty acids are important for synaptogenesis, membrane function, and, potentially, myelination.

Overall, circuit-specific behavioral and neuro-imaging tests are being developed for use in progressively younger infants to more accurately assess the effect of nutrient deficits both while the subject is deficient and after recovery from the deficiency.

Schedule your free 15 minute consultation to discuss your or a friend or family members needs with Dr. Wald. Call: 914-242-8844.

 

#Truth #Gluten - #Dr. Wald's on deck! Part I

WATCH DR. WALD GIVE ALL THE PRACTICAL BASICS - PLUS STUFF YOU DON'T KNOW, BUT SHOULD, ABOUT GLUTEN.

CLICK HERE TO WATCH THE SHORT VIDEO

https://vimeo.com/92755722

3 KEY WAYS TO DEAL WITH ABSORPTION, ELIMINATION AND REPAIR!

DTOX RESTORE, DETOX REPLACE, DTOX ELIMINATE

Digestive Enzymes - help break down the gluten that is hard to avoid and is hidden in foods. DR. WALD'S PICK: http://www.blooddetective.com/d-tox-eliminate

Probiotics - helps break down the gluten proteins and improve potentially harmful gluten products from the body. Helps reduce "leaky gut" and bad bacterial overgrowth that sometimes is caused from gluten. DR. WALD'S PICK: http://www.blooddetective.com/d-tox-restore

Malabsorption - Take an activated multivitamin to offset- the nutritional loss from malabsorption and improve healing. IT'S NOT ENOUGH TO JUST REMOVE THE GLUTEN. DR. WALD'S PICK: http://www.blooddetective.com/d-tox-absorb

TO SCHEDULE AN APPOINTMENT WITH DR. WALD - CLICK HERE: http://www.intmedny.com/contact-us/

What Is Gluten?

 Gluten is a generic form of protein in grass plants found in the seeds or what is commonly referred to as “grains”. Gluten is found in most grains, including rice and corn but the form of gluten in these foods is 100 % safe for those with Celiac Disease. The specific type of gluten in wheat, barley, rye, possibly oats, and spelt, the most adverse type of gluten proven bad for those with Celiac Disease.

What You Need to Know About The Gluten Proteins

The proteins of barely, rye and wheat consists of two proteins known as gliadin and glutenin. During the baking process these proteins form a stretchy, thick, glue-like substance that provides the appealing texture of elasticity in bread and various baked goods.  Gluten allows bread dough to rise by trapping (“gluing”) bubbles that form from the fermentation process of yeast within the dough itself.  The rising dough is airy and light.  Glutens in other grains do not provide the same bubble trapping effect because of the absence of, or far less, of the gluten proteins. Essentially, the more gluten the more bubble trapping between “sheets” of gluten that form when water is added to the gluten grain during food preparation; the higher the water content the more gluten is formed from the gliadin and glutenin proteins.  Gluten-free breads therefore cannot have the same consistency as gluten containing breads.

 Modern Day Wheat 

Modern wheat has been engineered (bred) to contain much more gluten that the older varieties of wheat such as spelt and Einkorn. This change in wheat in modern day times has unfortunately produced a far more toxic product to those who adversely react to wheat.  Gluten in today’s modern society is found in literally thousands of food products.  As a result of the demand for foods that contain wheat, wheat is the second most cultivated crop in the U.S behind corn and soybeans exceeding over 47 million acres of production in 2012.  Statistics for wheat, barley and rye demonstrate that more farm acres are used for this group of grains than any other crop.

How Much Is Too Much Gluten?

Some studies have shown that 10 mg or less is usually tolerated by most Celiac’s in that this level of dietary intake does not frequently cause histological changes in the small intestine characteristic of Celiac Disease.  In the United States, theFDA issued proposed regulations in 2007 limiting the use of "gluten-free" in food products to those with less than 20 parts per million of gluten. The current international Codex Alimentarius standard allows for 20 parts per million of gluten in so-called "gluten-free" foods. Standards for "gluten-free" labeling have been set up by the "Codex Alimentarius"; however, these regulations do not apply to foods that in their “normal or natural form” do not contain gluten.  Current research suggests that for persons with celiac disease the maximum safe level of gluten in a finished product is probably less than 0.02% (200 parts per million) and possibly as little as 0.002% (20 parts per million).  However, these numbers are essentially meaningless because any amount of gluten whatsoever that is consumed can cause an adverse reaction in an individual.

Why Are We Becoming More & More Gluten Intolerant?

The answer to this question is stranger than fiction. Essentially, human beings have not been around long enough, eating wheat and identical forms of gluten contained in wheat and related products, long enough for our bodies to digest it properly. Think about this…in the 1950ies celiac disease statistics state that the condition was found in 1/8000 people.  Today, celiac disease is now found at the much higher prevalence of 1/800 people. Non-celiac disease gluten intolerance, I believe, is far more common than Celiac Disease and almost entirely unrecognized or appreciated by modern day gastroenterologists.  Interestingly, the ancient Roman’s harvested grains, but not wheat.  Wheat has been a part of our agriculture and diet for only about 10,000 years. Human’s have been evolving on Earth for about 2.5 million years; therefore gluten in the form of wheat has been consumed by humans for only 0.4 % of the time we have been evolving as a species…”just the blink of an evolutionary eye!”  Said another way, gluten in wheat is just too new for our bodies to handle it resulting in a backlash from our immune system in the form of Celiac Disease, gluten allergy and gluten intolerance; these last two also known as non-celiac gluten intolerance.  Essentially speaking, gluten is a foreign substance to our immune and digestive systems often wreaking havoc for millions of people on the planet.

What Are The Major Gluten Grains ?

 Latin terms for gluten that you should be familiar with include:

  • Triticum vulgaris (wheat)
  • Triticale (cross between wheat types)
  • Hordeum vulgare (barley)
  • Secale cereale (rye)
  • Tricum spelta (spelt wheat)
  • Oats: Because of cross-contamination oats can cause gluten-reactions for those with either Celiac Disease and/or non-celiac gluten intolerance. Therefore in packaged foods, oats should be considered gluten free only when the packaging states, Gluten-Free. Oats do have contain a different, non-reactive, form of gluten that is perfectly safe for those with gluten intolerance of any kind.
  • Triticale

Wheat derivatives include:

  • Bulgar: cereal food make from the groats (hulled grains outer shell (i.e., oats, wheat, barley, rye, etc.)
  • Durum: “hard” in Latin, high protein, lowest of the gluten grains in gluten
  • Farro (best to soak overnight): composed of certain wheat species (i.e., emmer. Barley is sometimes called Farro (due to similarities of the grains)
  • Kamut (Khorasan wheat)
  • Semolina: Is the coarse, packed, wheat “middlings (by-products of wheat milling industry)” of durum wheat commonly used for cereals, puddings, pasta and couscous.
  • Spelt wheat
  • Triticale

 

Other Foods That may Include Gluten

  • Einkorn
  • Flavored foods
  • Sauces
  • Seasonings
  • Wheat
  • Barley
  • breading
  • Camut
  • Canned baked beans (which may contain a thickener)
  • Canned soups
  • Cereals
  • Cheese spreads
  • Colorings
  • Creamed foods
  • Egg mixes
  • Farina
  • Faro
  • Fillers or extenders
  • Flavorings and icing/frosting
  • Hickeners
  • Malt (which can be found in beverages and cereals)
  • Malt vinegar (barley)
  • Matzo balls (unless they are made with potato flour)
  • Oats
  • Rye, oats
  • Salad dressings
  • Seeds/snack mixes
  • Spelt
  • Syrup

Prepackaged foods that may contain gluten

frozen meals

lunch meats

chips, hot dogs

instant tea or coffee

breaded foods

marinades

sauces, gravy

 

Condiments 

Mustard

Worcestershire sauce

Pickles

curry sauce

mayonnaise

ketchup

soy sauce

Miscellaneous

Fried foods, beer

chocolate syrup

cough drops

candy

toothpaste

ice creams

sour cream

Dextrin is usually made from corn, but is sometimes made from wheat sources.

HPP equals hydrolyzed plant starch.

HVP equals hydrolyzed vegetable protein.

TVP equals texturized vegetable protein.

Medications 

Incipience:  Incipients are filler ingredients that may be added to the active medication or drug, including colorings, dextrates, malt and starches.  The purpose of the incipience is to provide bulk to the medication, to act as a lubricant for the powdered form of the medication and/or to absorb water.  The composition and source of the specific incipience must be identified on a medication label.

Inactive ingredients:  Inactive ingredients are defined as any component other than the active ingredient in the medication.  The inactive ingredient involves the entire manufacturing process, including packaging, processing and holding of a medication.

Active ingredients:  Active ingredients are defined as any ingredient that the drug manufacturers use for the intention of producing the drug product.

Note:  The composition and source of each of the incipience must be identified to assure that the drug is GF medication product.

Additional Potential Gluten Sources: Makeup, Play dough, stamps, pet food, lipstick, paints, envelopes, baby powder, lip balm, toothpaste, suntan lotion and bath salts.

Unspecified starches:  Sodium starch glycolate

List Of Health Problems That May Be Caused By Gluten

  • Abdominal pain
  • aphthous ulcers
  • autoimmune hepatitis
  • bloating
  • canker sores
  • colon cancer
  • constipation
  • cramping
  • diarrhea
  • dyspepsia
  • elevated liver enzymes
  • elevated transaminases
  • enamel defects in teeth
  • encopresis
  • eosinophilic esophagitis
  • eosinophilic gastroenteritis
  • esophagitis
  • fructose intolerance
  • gas
  • GERD
  • gastroparesis
  • heartburn
  • hepatic steatosis
  • hepatic T-cell lymphoma
  • intestinal bleeding
  • IBS
  • lactose intolerance
  • liver disease
  • nausea
  • occult blood in stool
  • impaired pancreatic exocrine function
  • pancreatitis
  • primary biliary cirrhosis
  • pprimary sclerosing cholangitis
  • reflux
  • sore throat, chronic
  • steatorrhea – fatty stools
  • villous atrophy
  • vomiting
  • Skin
  • acne
  • eczema
  • dermatitis
  • dermatitis herpetiformis
  • dry skin
  • follicular keratosis
  • hives
  • rashes
  • itchiness
  • psoriasis welts
  • redness
  • dark circles under eyes
  • linear IgA bullous dermatosis
  • urticaria
  • hereditary angioneurotic edema
  • cutaneous vasculitis
  • erythema nodosum
  • erythema elevatum diutinum
  • necrolytic migratory erythema
  • vitiligo disease
  • behcet’s disease
  • oral lichen planus
  • porphyria
  • alopecia areata – hair loss
  • acquired hypertrichosis lanuginosa
  • pyoderma gangrenosum
  • ichthyosiform dermatoses
  • pellagra
  • generalized acquired cutis laxa
  • atypical mole syndrome and congenital giant nevus

 

Emotional

  • anxiety
  • irritability
  • depression
  • ups & downs

Physical well-being

  • fatigue
  • weight loss
  • weight gain
  • poor endurance
  • inability to gain weight
  • chronic fatigue
  • failure to thrive
  • short stature 

Mind/Neurological

  • autism
  • ADHD
  • difficulty concentrating
  • cerebellar atrophy
  • mental fog
  • brain white-matter lesions
  • insomnia/difficulty sleeping
  • schizophrenia
  • ataxia/difficulty with balance
  • epilepsy
  • multifocal axonal polyneuropathy
  • peripheral neuropathy (numbness/tingling of hands or feet)
  • Rett Syndrome

Musculoskeletal

  • arthritis
  • fibromyalgia
  • rheumatoid arthritis
  • muscle aches
  • joint pain
  • osteoporosis
  • osteopenia
  • osteomalacia
  • polymyositis
  • loss os strength
  • short stature
  • multiple sclerosis
  • myasthenia gravis

 

Respiratory

  • wheezing
  • chronic sinusitis
  • shortness of breath
  • asthma 

Women’s health

  • irrgeular cycle
  • infertility – also male infertility
  • delayed start of menstruation
  • premature menopause
  • miscarriage 

Head

  • headaches
  • migraines
  • alopecia areata (hair loss)

Autoimmune disorders

  • Addison’s disease
  • autoimmune chronic hepatitis
  • Type 1 diabetes
  • Graves’ disease
  • secondary hyperparathyroidism
  • hypothyroidism, autoimmune
  • idiopathic autoimmune hypoparathyroidism
  • idiopathic thrombocytopenic purpura (ITP)
  • Lupus (SLE)
  • myasthenia gravis
  • sarcoidosis
  • scleroderma
  • Sjogrens syndrome
  • thyroiditis
  • villous atrophy

Miscellaneous

  • anemia
  • iron deficiency
  • vitamin B12 deficiency
  • vitamin K deficiency
  • folate deficiency
  • impotency
  • Raynaud’s syndrome
  • elevated eosinophils
  • cystic fibrosis
  • pulmonary hemosiderosis

Malignancies/Cancer

  • colon cancer
  • esophageal and oro-pharyngeal carcinoma
  • melanoma
  • Non-Hodgkin’s lymphoma
  • small bowel adenocarcinoma

 

  No Gluten In Wheat? For Real? 

It is an interesting bit of trivia to know that freshly milled wheat flour has no gluten in it. Wheat flour does contain the two proteins gliadin and glutenin that turns into gluten when mixed with water.  Elastic bonding occurs between gliadin and glutenin when combined with water creating the doughy and stretchy quality so desirable for bread baking.  Pizza dough is a common example of a form of bread that contains a lot of gluten (the stretchier, generally speaking, the greater the gluten content.  Thus, more water, used during baking, the more stretchy, the more chewy and the higher the gluten content.  Also, kneading the dough for longer periods of time allows more gluten to form in the food product. 

What are the Gluten-Free Grains?

  • Buckwheat (i.e., used as Kasha)
  • Corn
  • Gram Flour, derived from chickpeas, also is gluten-free (this is not the same as Graham flour made from wheat).
  • Millet
  • Montina (Indian Rice Grass)
  • Oats: a protein naturally found in oats (avenin) possessed peptide sequences closely resembling wheat gluten and caused mucosal inflammation in significant numbers of celiac disease sufferers. Some examination results show that even oats that are not contaminated with wheat particles are nonetheless dangerous, while not very harmful to the majority.
  • Polenta
  • Quinoa
  • Rice: sushi rice usually contains vinegar that is derived from gluten grains; flavored rice may also contain gluten).  Ask for plain rice instead, brown rice, polished or white rice, basmati and exotic black rice.
  • Hidden Sources of Gluten: Candy, sauces, malt flavoring, processed foods.

Root Vegetables and other gluten substitutes for cooking and for creating gluten-free flour mix include:

  • Arrowroot *
  • Potato starch*
  • Potato flour*
  • Tapioca (starch extracted from the cassava root plant)*
  • Rice flour
  • Quinoa
  • Buckwheat
  • Using these gluten free foods with food like: beans, chestnuts, mesquite, potato, soy, tapioca makes for improved taste for cooking efforts.
  • All fruits, vegetables, meats, beans, nuts and seeds are gluten free in their unprocessed forms.

Gluten Gluten Substitutes

 1 cup of wheat, spelt, kamut and rye 1 cup gluten flours equivalent to 7/8th cupgluten-free flour + 2 tablespoons tapioca flour + 1/4th teaspoon xanthan gum

Flour as a thickener You can use equal amount arrowroot powder

Oats Certified gluten-free oats. However, highly sensitive individuals may react even to this product due to itsavenin protein component (similar structure to gluten)

Tortillas Corn or brown rice tortillas

Soy Sauce Use wheat-free tamari sauce

Gluten Free Cooking Tips

  1. If you need to coat a food then it is easy to use just a single gluten free grain or flour.
  2. For baking, you will get a far better result when combining a few different gluten-free flours. Corn or potato starch is great for creating sauces and gravies.
  3. Start with a gluten-free flour mix that your recipe allows a one-for-one for wheat flour.  Gluten-free mixes are available in stores or on-line or you can make one yourself.
  4. Since gluten-free flours made into breads and rolls do not hold their shapes well, use loaf and Bundt pans and muffin tins for rolls.
  5. To thicken or create a more sticky effect when using non-gluten flours you could add guar gum or xantham gum; not much of these products are needed perhaps 1/8th or 1/4th teaspoon per cup of non-gluten flour used.  Some commercially available gluten-free mixes already have these thickeners added.
  6. Gluten is very high in protein so it might be best when using non-gluten flours to substitute with a protein such as egg whites into baking recipes.

*Root vegetables

 Gluten Free Shopping Tips 

Labeling laws do not require the manufacturer of a product to list all gluten containing ingredients except wheat.  Gluten grain derivatives of wheat are not required to be listed. The use of gluten-free on the label is the most reliable indication that the product has no gluten added.  The US Food Allergen Labeling and Consumer Protection Act mandates that foods manufactured after January 2006 list the word “wheat” to indicate its presence, but makes no mention of other grains that contain wheat. Safe foods are: all fruits, vegetables, nuts, fish, poultry – in their unprocessed form.  Processing might involve using flowers are thickeners, batters and fillers.  Gluten flours to avoid that contain gluten:

  1. All-purpose flour
  2. Bulgar flour
  3. Bread flour
  4. Cake flour
  5. Durham flour
  6. Granary flour
  7. Graham flour
  8. Kamut flour
  9. Plain flour
  10. Sauce flour
  11. Self-rising flour
  12. Semolina flour
  13. Spelt flour
  14. Tricale flour
  15. Wheaten corn flour
  16. Wholemeal flour

Avoiding Cross-Contamination Of Gluten And Non-Gluten Foods

  1. Consider separate utensils and baking sifters
  2. Separate cooking supplies including pans, etc.
  3. Do not cook gluten products prior to cooking non-cooking products
  4. Wash kitchen surfaces thoroughly
  5. Do not use the same toaster oven for gluten and gluten-free cooking
  6. Do not deep-fry gluten and non-gluten foods in the same oils. This is a big issue in restaurants.
  7. Sharing gluten and non-gluten foods in the same household can be troublesome lending to cross-contamination
  8. Using gluten free flours in the same kitchen as non-gluten items can be an issue. Gluten powder released into the air can remain airborne for hours finding its way onto non-gluten foods.
  9. Commercial oats are considered cross-contaminated with gluten because they are either harvested next to wheat and/or they are processed using the same equipment, transport containers, grain elevators and even are milled with, gluten products. Thankfully, Oat free gluten is available.

Gluten and Laboratory Testing

Unfortunately, lab testing for gluten sensitivity is far from perfect. For my patients I take a simple approach: if you feel better when you remove gluten from your diet, and worse when it is added back in, you should avoid gluten.  Depending upon the individual, some amount of gluten may not cause problems, but this is something that each person must determine for themselves. I suggest the use of a food and symptom log to keep tract of potential responses from gluten and a log helps to figure out if gluten is the real cause and not something else in the diet or environment.

Having said this about testing inaccuracies and maintaining a gluten/food log, testing may be useful for some people particularly if they have Celiac Disease (testing is far more accurate than non-gluten celiac intolerance or gluten allergy or intolerance.  Testing may be very useful, in the context with my detailed metabolic symptom-body system questionnaires, for determining how various body systems are being affected by gluten.  Tests for absorption, nutritional balance, immunity and body composition, just to name a few, can be invaluable when used in context for designing a health and recovery program from years of nutritional and immune problems stemming from gluten exposure.  Merely focusing on the “leaky gut” is a mistake!  Each person with a gluten issue has entirely varied nutritional needs and healing approaches.  As far as testing is concerned, below I have outlined just some of the essential testing considerations for those who have Celiac Disease and those with some form of gluten sensitivity;

Blood Detective Fundamental Lab Considerations

Genetic Testing

  • HLA-DQ2 and HLA DQ-8 – genetic tests for Celiac Disease and many other health conditions that share the same genes

Endoscopy

  • A procedure where the gastroenterologist uses a long tube with a camera at the end and the ability to take biopsy samples.  This is considered the “gold standard

Celiac Blood Panel:

  • AGA (antigliadin antibodies)-IgA
  • AGA-IgG
  • tTG (anti-tissue transglutaminase)-IgA
  • EMA (anti-endomysial antibodies)-IgA
  • Total serum IgA

Gluten Sensitivity & Allergy Testing

  • Gliadin IgG
  • Gliadin IgA
  • Gliadin IgE

Gluten Malabsorption Nutritional Tests

Vitamins B1, B2, B3, B6, B12, folic acid, vitamin C, Vitamin D3, absorption/malabsorption tests, etc.

Additional Testing Considerations

Other blood tests and non-blood evaluations, such as a body composition test, are always necessary to measure, and manage, a healthy body percentage of muscle, water and fat and metabolic rate.  It is important to realize that that the gluten tests described herein are basic only and comprehensive evaluations should be based upon many other considerations when dealing with individuals.  All other evaluations, and the overall approach to recovery from a gluten problem, must be based upon other health issues, health goals and other considerations. In my experience, the elimination of gluten almost never entirely manages the quality of life issues of my patients. Diligent investigations can lead the way for recovery and the potential for living an energetic, happy, gluten-free life!

THIS IS ADDITIONAL MATERIAL THAT YOU MIGHT WANT TO CONSIDER (BELOW)

More Questions Answered by

Dr. Michael Wald, The Blood Detective, about Gluten

 

Q: You are called "The Blood Detective" why is that?

“People call me the blood detective. It all started when a grateful patient said to me, “Dr. Wald, you’re like a real life blood detective” (after Dr. Wald diagnosed her illness after years of suffering), and the name stuck. Sadly, each day in my practice I uncover health issues missed by many different types of doctors. I attribute this to not enough time paid during consultation with the patient and limited laboratory tests (often limited by medical specialty). I perform testing often, on a single patient, that may span more than 6 medical specialties; this allows me to build a “metabolic map” of my patients and appreciate health issues that are simple missed when doctors “divide up” organ systems by medical specialty. Q: Celiac disease has seemed to be on the rise in the U.S. Can you briefly explain what gluten is and why we have seen a rise in gluten intolerances?

 

Radio Show Interview with Dr. Michael Wald about gluten: “People call me the blood detective. It all started when a grateful patient said to me, “Dr. Wald, you’re like a real life blood detective” (after Dr. Wald diagnosed her illness after years of suffering), and the name stuck.

 

Gluten is an insoluble protein found in grains such as barley, rye, oats, triticale and wheat. Rice and corn have a different kind of gluten and only need to be avoided if a person is found to be specifically allergic to them (see allergy testing below). In wheat flower, gluten acts to bind the mixture together when added to water. Gluten traps air bubbles created by a leavening agent allowing the bread to rise. Gluten-free flowers or flowers with little gluten do not trap bubbles and will either not rise or rise well – they are generally heavy, soggy and flat.

Why should you care about gluten?

It has been determined that gluten can cause a wide-variety of symptoms and diseases. Many of these symptoms and disease states go unidentified by most medical specialists. The health care providers of Integrated Medicine & Nutrition, P.C. believe that gluten intolerance is often missed as it can appear as vague symptoms and specific disease states. Extensive testing has been performed on hundreds of patients that have demonstrated that the prevalence of gluten intolerance is far greater than previously suspected. In fact, our clinical suspicions have been studied and confirmed by other researchers and scientists. This paper includes many references to the scientific literature supporting our major assertion; namely, that the protein gluten can trigger the immune system to initiate an inflammatory-autoimmune (self-directed) reaction that can cause cellular and tissue destruction of virtually any tissue of the body. Most importantly, the autoimmune destruction can go unrecognized as caused by gluten intolerance by most medical professionals. The main reason for the lack of recognition of gluten as the cause of destructive immune reactions against one’s tissues is because the symptoms produced look like the characteristic disease that has been diagnosed. For example, a sub-type of multiple sclerosis, some seizures and even cerebella ataxia can all be caused initially by an adverse autoimmune reaction provoked by gluten. The immune system, in its attempt to deal with the undesirable protein (namely gluten) inadvertently causes destruction of tissues; in the three examples given above the tissues include the white matter of the central nervous system (multiple sclerosis), neurologic and neurotransmitters of the brain (seizures) and the cerebellum (hindbrain). Allopathic physicians are divided among various medical specialties, some of which are outlined below. The medical profession has traditionally chosen to compartmentalize (separate) the enormous amount of educational materials that is available regarding health and disease into the various branches of medicine. There is little doubt that expert knowledge in a particular area of medical study is necessary on many occasions. This approach also has inherent limitations often preventing a given medical specialist from appreciating the large number of disease states and symptoms that can be caused by a single trigger (i.e. gluten).

Why a rise in gluten intolerance?

It is my belief that the exponential rise in gluten intolerance is a matter of evolution. Human beings evolved on earth for approximately 250 million years.  Agricultural process of wheat has only existed for approximately 10.000 years.  Humans adapt to their environment if given enough times. Those humans that could not during the course of our evolutionary development died off. Ultimately, our genetic prowess today is the end product of millions of years of adaptation to our environment.  Wheat, and the gluten that it exposes us to, has simply not been in the human diet long enough for our natural development to adapt to it. The result of wheat’s (gluten) recent introduction into the human diet, many people (maybe most) will suffer severe and or subtle and often hidden health problems as a result of gluten consumption. In short, human beings have been consuming wheat (gluten) for the “blink of an evolutional eye” in the context of our human development.  The holistic perspective to true health care (as opposed to disease care), has uncovered many more people who have previously remained undiagnosed for years who were in fact suffering from outright Celiac Disease or the more common – non-celiac gluten intolerance.  Lastly, gluten is like becoming a bigger problem over time because, as allergists are aware of, gluten in its many forms in specific food products, insights immune reactivity, illness and disease because it is ubiquitious in our food chain. Said another way, wheat (gluten) is in the majority of our foods and it’s constant consumption, and early (too early in terms of age and evolution) introduction into our diets causes greater and greater intolerance with their corresponding health consequences. Q: Many celebrities have come out with books, shops and such trying to spread the word on this disease. Is it becoming a serious issue or is it more of a health trend — with people jumping on board to seem like they are eating healthy?

 

People might be “jumping on board” but for good reason…whether they realize it or not. The gluten problem is nothing new at all.  The holistic segment of health care providers have been at the forefront of diagnosing and spreading awareness of gluten intolerance in the face of the failure of gastroenterologists to recognized gluten intolerance when digestive symptoms (i.e., diarrhea) is not present.  Many dozens of health issues and diseases are known to be aggravated or caused by gluten consumption. Q: Should people without intolerance eati gluten-free foods? Does it matter?  There is:

-                gluten intolerance – a person may have no symptoms in their intestinal tracts but suffer from other symptoms of intolerance that disappear when they stop eating gluten products. This is curable

 

-                gluten allergy: this involves the specific stimulation of what is known as type I hypersensitiy (allergy) reactions called IgE. Symptoms are produced immediately or within 3 days of gluten consumption and can involve any system of the body whatsoever.  This is curable

-                Celiac Disease – This is an incurable form of gluten intolerance that can only be resolved with complete, or nearly complete, gluten elimination from the diet including, but not limited to, barley, rye, oats, wheat and spelt. Fifty percent of the time the only symptom is diarrhea, but 50% of the time symptoms can be anything and are extra-intestinal (i.e, headaches, skin condition called dermatitis herpetiformis, autoimmune disease, osteoporosis, infertility, migraines and many more). Q: How do you know if you really have an actual intolerance or just a certain food doesn't settle well?  If you remove gluten and you feel better, or your health problems resolve, then you have an intolerance. The diagnosis of Celiac Disease is accepted only when small intestinal biopsy demonstrates a loss of intestinal absorption cells known as villi. Lab tests include: transglutaminase, reticulin andgliadin antibodies.

Q: When should you see a doctor or just avoid gluten products on your own?

Most internists, family practitioners and gastroenterologists are ill-equipped to both recognize or advise long-term health building strategies except in the case of obvious celiac disease. Celiac disease diagnosis however is commonly delayed, due to lack of clinical suspicion on the part of the doctor, who does not connect the diet with diarrhea or diet with other extra-intestinal symptoms. GI doctors will often make the diagnosis of Celiac Disease with diarrhea, but without this symptom, my 23 years of clinical experience shows a failure to diagnose celiac disease. The other forms of gluten intolerance and allergy are almost never considered, or taken seriously, by mainstream GI docs, family practitioners and internists.

Posted on December 13, 2015 by mwald and filed under Athletes WarehouseChappaqua/Mt-Kisco Patchcold flu flu seasonEditorial by Dr- WaldExaminer NewspaperGluten FreeGeneral HealthGMOLongevityMediaMedical MistakesNews 12QA and tagged gmo gluten gluten-free gmo-free gluten absorption gluten elimination gluten digestion gluten disease gluten fatigue gluten memory.

 



Are you a #Gluten-A-Holic? Oh, YES you are! Part 1 of 3 shows.

SPONDORED BY: NDCSavingsClub.com / National Drug Card.com

Are you a Gluten-A-Holic? Dr. Michael Wald, author of his upcoming FREE online book, Gluten-A-Holic - The Dangers of Gluten & How to Avoid them (available June 2015 at: www.intmedny.com), says, "YES"!  

Dr. Wald says, "Most of the planet consumes foods that contain gluten. Gluten is overwhelmingly unhealthy for most of us because of the fact that farming of wheat products (the major source of harmful gluten) is a recent occurrence in the evolution of human beings - this means that our bodies digestive, immune and other organ systems have not evolved to handle this food. A wide variety of symptoms can result from gluten consumption including, weight gain, diabetes, heart disease, neurological problems, gastrointestinal issues, headaches, skin problems, cancers and mental illnesses. Avoid it at all costs"!  LISTEN TO THE FIRST OF HIS 3 PART SERIES BELOW.

Schedule your FREE 15-minute consultation with Dr. Michael Wald, nicknamed the Blood Detective, to discuss your health issues by calling: 9124-242-8844.

Are you a #Gluten-A-Holic? Oh, YES you are! Part 2 of 3 shows

SPONDORED BY: NDCSavingsClub.com / National Drug Card.com

Are you a Gluten-A-Holic? Dr. Michael Wald, author of his upcoming FREE online book, Gluten-A-Holic - The Dangers of Gluten & How to Avoid them (available June 2015 at: www.intmedny.com), says, "YES"!  

Dr. Wald says, "Most of the planet consumes foods that contain gluten. Gluten is overwhelmingly unhealthy for most of us because of the fact that farming of wheat products (the major source of harmful gluten) is a recent occurrence in the evolution of human beings - this means that our bodies digestive, immune and other organ systems have not evolved to handle this food. A wide variety of symptoms can result from gluten consumption including, weight gain, diabetes, heart disease, neurological problems, gastrointestinal issues, headaches, skin problems, cancers and mental illnesses. Avoid it at all costs"!  LISTEN TO THE SECOND OF HIS 3 PART SERIES BELOW.

Schedule your FREE 15-minute consultation with Dr. Michael Wald, nicknamed the Blood Detective, to discuss your health issues by calling: 9124-242-8844.

#Detox Deception Part V - Truths & Lies...what works and what's worthless

DETOX DECEPTION Part V - ...it's life or death!

 Dr. Michael Wald, aka, The Blood Detective, exposes the truths and lies surrounding detoxification methods, approach and concepts. What are toxins? What is detoxification really? How does one detoxify different toxins? What are the right tests, and how does one really know, if they are or have detoxified? What are the detox methods out there that are worthwhile and which are worth-less? Tune in as the Blood Detective gets to the bottom of it all. Dr. Wald can be reached at Integrated Medicine of Mount Kisco in Westchester by calling 914-242-8844. Go to his website, blog, Facebook and Twitter at: www.intmedny.com and www.blooddetective.com

#Detox Deception Part III: Truth & Lies...what works and what is worthless

DETOX DECEPTION Part III - The Blood Detective's 5 Part Series...it's life or death!

 Dr. Michael Wald, aka, The Blood Detective, exposes the truths and lies surrounding detoxification methods, approach and concepts. What are toxins? What is detoxification really? How does one detoxify different toxins? What are the right tests, and how does one really know, if they are or have detoxified? What are the detox methods out there that are worthwhile and which are worth-less? Tune in as the Blood Detective gets to the bottom of it all. Dr. Wald can be reached at Integrated Medicine of Mount Kisco in Westchester by calling 914-242-8844. Go to his website, blog, Facebook and Twitter at: www.intmedny.com and www.blooddetective.com

What's In Those #Supplements? - Dr. Michael Wald, The #Blood Detective, weighs in!

What's in those vitamins? - Dr. Wald, The Blood Detective, weighs in!

Dr. Michael Wald, nicknamed The Blood Detective, gives his qualified opinion regarding the recent New York State attorney general's office action against four major retailers that sell nutritional supplements. GNC, Walmart, Wallgreens and Target have been accused of selling various herbal products that were tested and found to either not contain the herbs listed on the respective labels and/or to contain unlisted ingredients...some of which could be harmful for some consumers.  For more on the New York Time's story on this unprecedented blow to the herbal and vitamin industry go here:

http://well.blogs.nytimes.com/2015/02/03/sidebar-whats-in-those-supplements/?_r=2.  

Dr. Wald discusses his experience's over his 25-plus year career as a doctor and clinical nutritionist and how common he feels this deception goes. Dr. Wald discusses how the consumer can distinguish between nutritional products that are the real thing and those that are not. Listen to his short and concise radio spot that will air on PRN radio and his blog. Listen to the show below: 

  Dr. Michael Wald - Supervisor of Longevity at Integrated Medicine of Mount Kisco located in Westchester New York, Mount Kisco - 914-242-8844 - www.intmedny.com / www.blooddetective.com

Dr. Michael Wald - Supervisor of Longevity at Integrated Medicine of Mount Kisco located in Westchester New York, Mount Kisco - 914-242-8844 - www.intmedny.com / www.blooddetective.com

SPONDORED BY: NDCSavingsClub.com / National Drug Card.com