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Weight loss, poor memory, intestinal issues, hormone problems, pain, fatigue, muscle aches and pains…whatever your health concerns(s), Dr. Michael Wald, The BloodDDetective has the answers…naturally. The Blooddetective blog is filled with dozens of radio shows on just about every health topic that you can think of. “Ask The Blooddetective is Dr. Wald’s weekly radio show covering nutrition and naturopatic, dietary and exercise, disease and health topics.
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Should you take vitamin supplements? What’s the best way to eat - the best diet? Is testing really necessary when trying to figure out an elusive health problem? Is feeling healthy synonymous with being healthy? Join Dr. Michael Wald, The BlooDDetective, as he explores the questions and answers about your health that you want to hear. “I receive tons of letters and emails asking the most fascinating and practical questions. I took the what I thought were the most important questions and explored them during this show.” Dr. Wald’s office is located in Westchester County 1-hr north of New York City. Dr. Wald can be reached by calling 914-552-1442. His email is: info@BlooDDetective.com. His website is load with free content including videos, audios and text that can be searched on the home page. Take a look!Read More
#Everything #Gastrointestinal - by #Dr. Michael Wald, Host of Ask The #BloodDetective on #PRN/FM.com
Listen to Dr. Wald's next show on Saturday the 29th at 1 PM on PRN/FM.com or at Dr. Wald's Blog at: www.IntegratedNutritionNY.com. As host of Ask The Blood Detective, Dr. Wald has put together a show on the essential role of the intestinal tract, but goes much further exploring the holistic associations that gut issues have upon the rest of the body and visa versa. The influence of the endocrine (hormonal), nervous, hepatic and immune system relationships are discussed in terms of their influences upon each other and for the management and curing of chronic "intestinal" problems. Go beyond cliche and cookie-cutter approaches to health and well being and tune into Ask The Blood Detective every Saturday and become your own personal Blood Detective!
LISTEN TO DR. WALD'S OTHER SHOWS HERE:
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 3RD 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.
Dr. Michael Wald, author of Frankenfoods - Controversy, Lies & Your Health, offers a riveting perspective of the GMO predicament, exploring governmental and industry cover-ups, health dangers, environmental threats, GMO-free food plans and recipes, nutritional supplements and other practical solutions. Dr. Wald declares, "The GMO dilemma is here to stay. Anyone interested in protecting their health and that of their loved ones, friends and the planet must educate themselves and take political and personal action right now!"
Purchase here and read sample chapter excerpts: http://bit.ly/1g81kql or order your copy directly at Amazon.com
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Read Dr. Wald's many articles and watch his videos on his Blog and website here: www.intmedny.com
MUCH MORE GMO INFORMATION HERE: http://bit.ly/LpSknh
Lead Developer Of HPV Vaccines Comes Clean, Warns Parents & Young Girls It’s All A Giant Deadly Scam - A comment by Dr. Michael Wald
I am not at all surprised that this information has become public knowledge regarding the HPV vaccination. Personally, I have always been against inoculations except under very specific circumstances. My opinion is based on over 20 years of research including study that I undertook with one of the premiere immunologists on the planet, Dr. Russel Jaffee. Sadly, the public has no knowledge whatsoever of the dangers of inoculations in general and this has lead to blind acceptance on the part of parents and also doctors who have administered, and continue to administer, such vaccinations. In short, a huge number of health problems including cancer and autoimmune diseases (as well as many other subtle and not so subtle health issues), have resulted from various vaccines. Doctors have been told that vaccinations, like the HPV shot, are safe so that when adverse health issue occur in the short term they are dismissed - "must be from something else because these symptoms cannot be from the vaccinations, etc." What is worse is that longterm effects are never attributed or "counted" as a factor that contributes to increased morbidity and mortality. I remember being "attached" by school authorities that said, "if you don't give your children vaccinations then they will get the diseases (for which you can get vaccinated against)." Then I said, "Don't worry about my kids. Worry about yours and you say that you have vaccinated them so there is no problem". It is truly amazing that I was never vaccinated and I somehow lived to my current age of 47, have run 3 marathons and have 6% body fat!!
There is much more to say about the corruption and lies that have allowed vaccinations to become part of what we expect, but I predict that the truth will slowly come out regarding the severe potential negative health impacts. As far as the HPV vaccination goes, it never made sense to me once I reviewed the literature. Most doctors never do personal studies of their own or even read the literature. They just "go with the flow". Medicine is fraught with such such lies including issues with other vaccinations, the original studies on lumpectomy for breast cancer were fraudulent (this was on Dateline or 20/20, forget which), bone density medications causing cancer, mammography's causing more cancer than they prevent (20/20 topic reviewing a medical study that showed this) - I can go on and on. Bottom line, I trust my "holistic and natural instincts". I rely on evidence and there is very little in medicine. Having said this, some of you are thinking..."but if we did not vaccinate then more people would die now and more would have died during various plagues. Again, there are very convincing arguments against vaccinations that shed much doubt on these assumptions. See the book, "A Shot In The Dark" and you will begin to questions. Should I advise you to speak with your doctors about all of this? Sure, but don't expect an educated response. Having said all of this, I must also provide a disclaimer that this information is for educational purposes only and should not be consider medical or health advice. Always consult with your physician regarding health matters including vaccination. Hope this helps folks. My best, Dr. Michael Wald, DC, PhD, Blood Detective. To see the lead researchers unbelievable comments go to:
Refined Carbs As Addictive As Cigarettes and Heroin - Contribution by Dr. Michael Wald, DC, MD (Blood Detective)
Practical Quick-Reference Guide to Going Gluten Free
By Dr. Michael Wald - Director of Nutrition at Integrated Medicine of Mount Kisco, P.C.
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, the FDA 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.
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
Other Foods That may Include Gluten
- Flavored foods
- Canned baked beans (which may contain a thickener)
- Canned soups
- Cheese spreads
- Creamed foods
- Egg mixes
- Fillers or extenders
- Flavorings and icing/frosting
- Malt (which can be found in beverages and cereals)
- Malt vinegar (barley)
- Matzo balls (unless they are made with potato flour)
- Rye, oats
- Salad dressings
- Seeds/snack mixes
Prepackaged foods that may contain gluten
chips, hot dogs
instant tea or coffee
Fried foods, beer
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.
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
- canker sores
- colon cancer
- elevated liver enzymes
- elevated transaminases
- enamel defects in teeth
- eosinophilic esophagitis
- eosinophilic gastroenteritis
- fructose intolerance
- hepatic steatosis
- hepatic T-cell lymphoma
- intestinal bleeding
- lactose intolerance
- liver disease
- occult blood in stool
- impaired pancreatic exocrine function
- primary biliary cirrhosis
- pprimary sclerosing cholangitis
- sore throat, chronic
- steatorrhea – fatty stools
- villous atrophy
- dermatitis herpetiformis
- dry skin
- follicular keratosis
- psoriasis welts
- dark circles under eyes
- linear IgA bullous dermatosis
- hereditary angioneurotic edema
- cutaneous vasculitis
- erythema nodosum
- erythema elevatum diutinum
- necrolytic migratory erythema
- vitiligo disease
- behcet’s disease
- oral lichen planus
- alopecia areata – hair loss
- acquired hypertrichosis lanuginosa
- pyoderma gangrenosum
- ichthyosiform dermatoses
- generalized acquired cutis laxa
- atypical mole syndrome and congenital giant nevus
- ups & downs
- weight loss
- weight gain
- poor endurance
- inability to gain weight
- chronic fatigue
- failure to thrive
- short stature
- difficulty concentrating
- cerebellar atrophy
- mental fog
- brain white-matter lesions
- insomnia/difficulty sleeping
- ataxia/difficulty with balance
- multifocal axonal polyneuropathy
- peripheral neuropathy (numbness/tingling of hands or feet)
- Rett Syndrome
- rheumatoid arthritis
- muscle aches
- joint pain
- loss os strength
- short stature
- multiple sclerosis
- myasthenia gravis
- chronic sinusitis
- shortness of breath
- irrgeular cycle
- infertility – also male infertility
- delayed start of menstruation
- premature menopause
- alopecia areata (hair loss)
- 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
- Sjogrens syndrome
- villous atrophy
- iron deficiency
- vitamin B12 deficiency
- vitamin K deficiency
- folate deficiency
- Raynaud’s syndrome
- elevated eosinophils
- cystic fibrosis
- pulmonary hemosiderosis
- colon cancer
- esophageal and oro-pharyngeal carcinoma
- Non-Hodgkin’s lymphoma
- small bowel adenocarcinoma
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)
- Gram Flour, derived from chickpeas, also is gluten-free (this is not the same as Graham flour made from wheat).
- 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.
- 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
- 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 cup gluten-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 its avenin protein component (similar structure to gluten)
Tortillas Corn or brown rice tortillas
Soy Sauce Use wheat-free tamari sauce
Gluten Free Cooking Tips
- If you need to coat a food then it is easy to use just a single gluten free grain or flour.
- 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.
- 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.
- 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.
- 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.
- 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.
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:
- All-purpose flour
- Bulgar flour
- Bread flour
- Cake flour
- Durham flour
- Granary flour
- Graham flour
- Kamut flour
- Plain flour
- Sauce flour
- Self-rising flour
- Semolina flour
- Spelt flour
- Tricale flour
- Wheaten corn flour
- Wholemeal flour
Avoiding Cross-Contamination Of Gluten And Non-Gluten Foods
- Consider separate utensils and baking sifters
- Separate cooking supplies including pans, etc.
- Do not cook gluten products prior to cooking non-cooking products
- Wash kitchen surfaces thoroughly
- Do not use the same toaster oven for gluten and gluten-free cooking
- Do not deep-fry gluten and non-gluten foods in the same oils. This is a big issue in restaurants.
- Sharing gluten and non-gluten foods in the same household can be troublesome lending to cross-contamination
- 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.
- 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
- HLA-DQ2 and HLA DQ-8 – genetic tests for Celiac Disease and many other health conditions that share the same genes
- 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
- 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 and gliadin 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.
Anemia and Colitis – Dr. Wald’s response to EveryDayHealth.com for an interview to be published soon.
- Discuss the relationship between anemia and colitis. Anemia means deficiency and iron anemia is the most common nutritional anemia in the world. Iron anemia is a frequent finding and complication in those with colitis or inflammation of the colon. The inflammatory process causes micro- or macroscopic blood loss that causes the anemia. Treating the anemia is not treating the problem and is a frequent error by nutritionists and even doctors. The chronic inflammatory process of colitis causes blood loss in the intestines that may or may not be seen in the stool. The stool might appear darker brown and sink to the bottom of the toilet and/or some small or even large amounts of blood can also be seen. The blood of colitis could appear like coffee-grounds or may be bright red. Managing the inflammatory and healing process will result in healing of the intestinal tissue and thus no more loss of blood.
- Why/how do they affect each other? Chronic or acute iron anemia is the most common anemia of autoimmune inflammatory disorders. Most often colitis is of autoimmune origin. Symptoms and signs of iron anemia may include, fatigue and malaise, muscle aches and pains, heart palpitations, reduced oxygenation of body tissue that may impact overall healing, brain fog or difficulty thinking, increased risk of heart attack, lightheadedness and other symptoms. The relationship between iron anemia and colitis is that the colitis manifests as inflammation of the colon which impacts iron loss; this is a vicious cycle that deserves both medical and nutritional attention.
- Do anemia and colitis have any of the same symptoms or are they very different? Please discuss. A person with colitis may have gas, cramping, constipation, diarrhea, alternating constipation and diarrhea, blood in the stool, mucous in the stool plus all of the symptoms of iron anemia stated above. If the iron anemia has resulted over many months a person may compensate and not have any signs or symptoms of iron anemia. Colitis often results in an overall loss of wellness in the affected individual. Virtually any symptom may result from anemia, as blood supply to organs is body wide.
- If you have anemia or colitis, are you more prone to getting the other condition? Iron anemia causes can range from poor diet (lacking iron); it may be secondary to the inflammatory process form dozens of diseases and health conditions including colitis; from a vegetarian diet inadequate in iron, etc. Colitis does predispose specifically to iron anemia, but there are nearly a dozen other forms of anemia such as protein and B-vitamin anemia that also commonly occur with iron anemia.
- What are some treatments for a person with both anemia and colitis? The cause of the anemia must be treated. Iron supplements and iron containing foods (either plant based or animal based) are almost always appropriate, but the practitioner must be careful not to jump into iron supplementation of any form without first knowing for sure the extent and cause of the anemia – otherwise, one might mask a bleed or more serious problem that may concurrently exist with the colitis or anemia. Remember, anemia is merely a symptoms and not a disease; it always has another cause(s). If the cause of the anemia is autoimmune colitis then the tradition treatments mainly include: steroids such as prednisone and chemotherapeutic agents such as 5FU or methotrexate. Many other treatments for colitis, and its resulting iron anemia exist, and are determined on an individual basis but will include powerful anti-inflammatory immune-suppressive medications. There is also surgery for extreme cases of colitis.
- What are some coping strategies for a person with both anemia and colitis? It is essential that the person be well-informed regarding colitis and anemia. They should know that there are successful treatments available. Coilitis and anemia are, generally speaking, well managed and do not have to rule someone’s life. However, the individual must accept that permanent lifestyle choices in terms of alcohol intake, diet, stress management and nutritional supplements are frequently necessary.
- Please recommend a patient to interview who has both of these conditions. The patient should be willing to provide their full name and a photo. Please provide the patient's phone number and e-mail address.
- Additional comments:
The use of fecal transplant can often cure colitis or help it measurably. I have written extensively on this topic and can send you an article I wrote. Also, the use of omega 3 fatty acids and other nutrients such as probiotics including L. acidophis, L. bifiidus and saccromyces boulardii have been sufficiently researched. I have had great success with these and other treatments. Gluten removal is frequently helpful as well.
Dr. Michael Wald, Blood Detective, MD, MS, CDN
Director of Nutrition at Integrated Medicine of Mount Kisco, P.C.
Director of Integrated Medicine of Mount Kisco, P.C.
914-242-8844 Ext. 1
- Eat several small meals, 4-6, throughout the course of the day to balance energy and mental clarity. Known as grazing, this lifestyle technique is easy on the digestive tract, promotes levels blood sugar and helps maintain even energy.
- Do not smoke.
- Do not drink alcohol in excess – no more than two glasses three times per week. If you have a personal history of breast cancer then no alcohol at all. According to the Breast Cancer Society no level of alcohol does not increase risk of breast cancer recurrence.
- Increase the amount of whole, unprocessed foods in your diet (fresh fruit, vegetables, whole grains, beans, raw nuts and seeds), relative to the amount of processed foods you consume (pasta, bread, packaged foods).
- Consider limiting or eliminating entirely gluten from your diet. More and more people, and scientific studies, are demonstrating that gluten is unfriendly to our immune system and can cause digestive problems, immune, diabetes and cardiovascular risk.
- Diversify your diet by including new and different foods each week. Rotate the foods you eat so that you do not consume a given food every day. Rotating foods helps insure more balanced nutrition.
- A fat free diet is not healthy. Fat should constitute 20-30% of your total diet generally speaking. Limit saturated fats (fast found in animal products) to less than 10% of your daily diet. Coconut oil, a saturated fat, is a healthy exception to the saturated fat-elimination rule, because it actually lowers cancer and heart disease risk. Avoid fried foods, hydrogenated or partially hydrogenated oils and cottonseed oil (read the label). Healthy oils to consume include: unsaturated essential omega 3, omega 6 and omega 9 fatty acids found in flax seed oil and seeds, olive oil (cold pressed, virgin, imported and in a tin to protect from light), canola oil, salmon, cod, tuna, mackerel, currants, raw nuts and seeds (roasting the nuts and seeds saturates the oils in them and this is not at all healthy). Store oils and nuts/seeds in the refrigerator.
- Eat a high fiber diet by consuming a lot of vegetables, fruits, whole grains, beans, nuts, and seeds, and minimizing your intake of meats and refined foods (i.e., desserts, table sugar, candy).
- Ensure you eat sufficient protein each day (about 15-20% of your diet). Good protein sources include lean meats, poultry, fish, eggs, soy products, beans, low-fat dairy products, nuts and food combining of grains/beans/vegetables.
- Decrease or eliminate refined and processed sugars from your diet. As a substitute, use natural, unprocessed sugars high in the vitamins and minerals needed to help digest them, including 100% pure maple syrup, fruit-only jams, fresh fruit, honey, molasses, barley malt, brown rice syrup and carob.
- When you eat healthy carbohydrates do not eat them alone. Instead, add proteins, especially from vegetable sources (i.e., quinoa, beans, lentils, legumes, temphe, raw nuts and seeds, etc.) to all of your meals and snacks
- Add sea salt to your regular diet to help keep your adrenal glands in shape
- Drink plenty of water each day (body weight divided by 2, multiplied by 0.8 is the number of ounces your body needs, more if you are exercising). Avoid caffeinated and carbonated beverages; caffeine is a diuretic (loss of fluids and minerals) and carbonated soft drinks leach calcium from bones). Herbal teas, fresh vegetables and fruit juices are healthy to consume. Diluted bottled juices and naturally decaffeinated beverages are OK in moderation
- Chew your food thoroughly. Chewing signals the “feeding centers” and “satiety” centers in your brain telling you when you are full so you do not overeat. Chewing also aids the digestive process starting in the mouth and signals the rest of the gastrointestinal tract to “get ready” food is on the way
- Consider not drinking fluids of any kind with your meals or at least sipping fluids as opposed to gulping them down in large volumes. Fluids can dilute digestive juices impairing optimal digestion of foods
- Do not eat when you are stressed or on the run. Proper digestion involves activated a part of your nervous and digestive system which is active during a more relaxed state (i.e., like during a meal). A different part of the nervous system is activated when you are up-and-around which is not conducive to optimal digestion of foods.
- Eat every two hours
- Supplement a healthy diet with a good quality multi-vitamin/mineral complex and other nutrients indicated by your individual health needs.
- Exercise: No matter the exercise you choose do it regularly. Choose a time and length of exercise and place it into your daily calendar so that it become a part of your life’s routine. It is always best to choose an exercise that you love, or at least like. Weights are fine and exercise bands are especially good for reducing chance of injury while improving stamina, balance and muscle tone. Aerobic exercises such as bike riding, running or an exercise class should keep your heart rate at between 65-75% of your heart rate maximum for best results (i.e., weight loss, and a trim figure). The length and time of aerobic exercise should be 45-60 minutes at least 5 days per week. The first 5 minutes and the last should be for warm up and warm down. Remember, if you’re not sweating you are probably not exercising hard enough!
Special Message to the Bride-To-Be
Many brides are concerned about fitting into there wedding dress. Especially if it has been purchased several months in advance of the actual wedding. Integrating at least some of the suggestions above will help insure that the bride-to-be will remain trim enough to look great in her gown.
Presented by Dr. Michael Wald – Integrated Medicine & NutritionDr. Michael Wald, aka, the Blood Detective, is director of Integrated Medicine of Mount Kisco. He is the author of over 10 health books. His two newest books available in 2013 are, The Blood Detective’s Longevity Secrets and Gluten-A-Holic. Dr. Wald can be reached at: www.intmedny.com / www.blooddetective.com or by calling: 914-242-8844.
Juicing is a great way to enhance a balanced diet with nutrition that would otherwise be too difficult to obtain from eating just foods, given one’s busy lifestyle. Fruit and vegetable juicing can provide literally thousands of healthful natural compounds that benefit the immune system and reduce the risk of many diseases. When used correctly, juicing is an easy way to lose those unwanted pounds without compromising nutrition. High in vitamins, minerals, fibers and thousands of helpful plant compounds called phytonutrients, juicing can jump-start your weight loss efforts to the next level. Juicing can help shed those unwanted pounds in the following ways:
- Promotes intestinal function - a clean colon is a well functioning colon. The average large intestine contains 3-5 lbs of unwanted partially digested products that add to weight gain.
- Helps balance blood sugar - when one uses juicing as a meal replacement 2-3 times per day, and includes other healthy foods in between juicing efforts, metabolic rate is given a boost...and so is energy!
- Helps promote a balanced appetite - Juicing is a great way of super-charging your diet with healthful nutrients and not stretching out your stomach in the process. Liquid juicing efforts actually promote shrinkage of the stomach, which sends a message to the hypothalamus (the feeding center in the brain) to eat less because of improved satiety.
- High enzyme content – enzymes are required to digest what we eat. Adequate enzymes help ensure that our foods are broken down completely, reducing stress on the digestive tract. Enzymes also promote absorption of vitamin nutrients in our foods. Juicing contains many times the amount of live enzymes that could easily be consumed by eating only solid foods. Enzymes are known to promote a faster metabolic rate.
- Detoxification - juicing helps remove fat-soluble toxins, that is, toxins that are stored in fat tissues throughout the body, this will promote fat burning. Weight loss efforts that do not focus on removing toxins that are being "diluted" in fat tissue frequently result in failed weight loss efforts.
Juicing has the potential of being one of the most, if not the most, powerful adjuncts to a healthy diet for the treatment and/or reduction of chronic disease occurrence. The benefits of juicing are extreme, ranging from improved detoxification, enhancing cellular energy, reducing inflammation, immune modulation, supplying dense and live nutrition and more.
Use pesticide-free veggies. It is wise to choose organic whenever possible. However, some vegetables are more pesticide-laden than others. Below are the vegetables that are the most pesticide loaded ones according to the Environmental Working Group. So it would be wise to only purchase these vegetables if they are organically grown, the worst ones are listed first:
- Collard Greens
- Cucumber (not bad if you peel the skin)
If you are new to juicing, start out with these vegetables, as they are the easiest to digest and tolerate:
- Fennel (anise)
These three aren’t as nutrient dense as the dark green vegetables. Once you get used to the 3 vegetables listed above, you can start adding in the more nutritionally valuable vegetables into your juice:
- Red leaf lettuce
- Green Leaf lettuce
- Romaine lettuce
After you’re used to these, then go to the next step:
- Chinese Cabbage
- Bok Choy
When you’re ready, move on to adding herbs to your juices. Herbs also make wonderful combinations, and here are two that work exceptionally well:
Note: You need to be cautious with cilantro, as many cannot tolerate it well. If you are new to juicing, hold off on the cilantro. These are more challenging to consume, but they are highly beneficial. Only use one or two of these leaves, as they are very bitter:
- Collard Greens
- Dandelion Greens (bitter)
- Mustard Greens (spicy)
If you would like to make your juice taste a bit more palatable, especially in the beginning, you can add these elements:
Lemons and Limes: You can also add a quarter to half a lemon or lime (leaving much of the white rind).
Cranberries: You can also add some cranberries if you enjoy them. Researchers have discovered that cranberries have five times the antioxidant content of broccoli, which means they may protect against cancer, stroke and heart disease. In addition, they are chock-full of phytonutrients, and can help women avoid urinary tract infections. Limit the cranberries to about 4 ounces per pint of juice.
Fresh ginger: This is an excellent addition if you can tolerate it. It gives your juice a little “kick”! And, as an added boon, researchers have found that ginger can have dramatic effects on cardiovascular health, including preventing atherosclerosis, lowering cholesterol levels, and preventing the oxidation of low-density lipoprotein (LDL).
Drink your vegetable juice right away, or store it very carefully.
Put your juice in a glass jar with an airtight lid and fill it to the very top. There should be a minimum amount of air in the jar as the oxygen in air (air is about 20 percent oxygen) will “oxidize” and damage the juice.
Purchase a food vacuum pump like Food Saver with a Ball Jar attachment. You can pour your juice into a pint jar and put the lid on and use the Food Saver to suck out the air in the jar to vacuum pack it. This will remove most of the oxygen that will damage the juice.
Immediately store it in the fridge and consume it when you are ready. It is best to drink it as soon as possible and in any case within 24 hours of juicing.
Clean your juicer properly
Whatever you do, you need to clean your juicer immediately after you juice to prevent any remnants from contaminating the juicer with mold growth.
Dr. Wald’s Favorite Smoothie Recipe
Purchase from the supermarket a bag of mixed, frozen fruits containing blueberries, strawberries, bananas, mangos, pineapple– whatever fruits you like!
- For one serving use one handful of frozen fruit and put it into a blender.
- Fill the blender with apple juice (or pear juice or orange) to cover the frozen fruit half way.
- Use purified water, covering the frozen fruits completely.
- Add 1/3rd scoop (small scoop in supplement canister) of each of the following natural, concentrated food supplements:
- Green Detox (for gentle ongoing detoxification); Brain Energy Blast (for enhanced energy balance); Purple Longevity (has nutritional longevity factors); Reds Protect (free radical fighter).
- Blend all of these up together for 30 seconds and you are ready to enjoy a delicious, comprehensive nutritional food!
Dr. Wald’s answer: ”Melatonin should be used under the supervision of a trained nutritionist or medical specialist. Having said this, there are many indications for adolescents to benefit from melatonin supplementation. Salivary testing is probably reliable to help determine how much should be used as is body weight and the particular reason you are using the melatonin. If a young person takes too much melatonin this can cause adverse (harmful) hormonal feedback and create other hormonal and health problems. On the flip side, melatonin is generally quite safe and can help sleep, reduce anxiety and is an important antioxidant for many body tissues.” Check out Dr. Wald’s nutritional products at: www.blooddetective.com especially Reds Protect, Green’s Detox and Longevity Complete.
Question: I am 27 and for the last 2 years I have been suffering from ED and premature ejaculation. My penis is bent on left side and its very rear to get hard. I have talked with urologist and told me that there is no medicine to cure ed or Premature ejaculation permanently but have medicine that can do it fix by taking everyday I mean its every day dose.If kept off then no action.
Actually this is Viagra.
So I am now want to ask you is there any treatment available in Herbal that can get rid of me from these diseases. Any medicine that can fix the damage nerves? and makes the penis strong.
Also my spam is lighter and not much and nightfall is kept off for long days and it occurs after 3 or 4 months.
I had a bad habit of masturbate in the past excessively. I am unmarried but family is looking for a girl but i am getting anxious about my condition. Please sir help me
Answer: Dear Sir: Based on your description there may be a few different, related issues going on. Let's start with your penis being bent on the left side. This maybe a sign of a condition called Peyronies Syndrome. In short, Peyronies Syndrome is a connective tissue disorder where a type of scarring forms, known as plaques, in the penis replacing the soft, normally-present connective tissue. The most obvious symtom is a bending of the penis and painful intercourse. Treatments for Peyronies Syndrome should involve investigating whether or not this condition is isolated to the penis or represent an autoimmune condition in the body. The treatment should be based on the cause(s). However, if it is isolated Peyronies Syndrome is may be useful for you to know that vitamin E with or without a drug called colchicine (commonly used for gout) may help. Also, CoQ10, the amino acids arginine and acetyl-L-carnitine may also help. Without treatment there seems to be a 40-50% spontaneous resolution of this condition. What I like to do is carefully examine the health history and blood chemistry (including nutrition) of my patients and base the herbs, diet and other lifestyle factors on the individualized needs of those affected by this.
As far as the premature ejaculation and erectile dysfunction other considerations should probably include: biofeedback to help manage the psychological component of these conditions that are commonly present, medication, exercise and overall stress reduction.
I hope that this helps.
My best, Dr. Michael Wald
See the PDF version of this Q&A here 1. True or False: The BRCA gene I and II are tumor suppressor genes? ANSWER. BRCA (BReast Cancer Susceptibility genes) I and II are tumor supressor genes relating to breast and ovarian cancer. 2. Most women with breast cancer have problems with either the BRCA I and II gene? ANSWER. False. Most women with breast and ovarian cancer are not positive for BRCA gene problems. However, problems with these genes greatly increases the risk of breast and ovarian cancer. 3. True or False: One of the reasons why it is thought that intravenous vitamin C can kill a variety of cancer cells including, breast, ovarian and lymphoma cells, is due to the formation of hydrogen peroxide? ANSWER. True. Hydrogen peroxide is produced by intravenous vitamin C, and NOT oral vitamin C, and promotes apoptosis (cancer cell death). 4. Based on scientifi c evidence, intravenous vitamin C, when used correctly, is undoubtedly the most effective natural chemotherapy? ANSWER. Yes. Intravenous vitamin C has proven cancer killing effects in a variety of cancers. And vitamin C does NOT affect normal cells. 5. There is a single best vitamin/mineral or herb for all cancers; either for prevention or treatment? ANSWER. Absolutely not. Nutrients should be recommended based on the type of cancer, the health history of the person, their specifi c nutritional imbalances based on lab testing and the desire outcome of the natural therapies and response to standard and natural therapies. 6. Modifi ed citrus pectin (MCT), a plant polysaccharide, has proven effects on reducing cancer spread or metastasis in the body? ANSWER. Yes. MCT reduces blood vessel and lymphatic vessel permeability reducing the spread or traveling of cancer cells throughout the body. 7. Nutritional synergism, combining nutrients in specifi c ways, can increase cancer fi ghting effects while simultaneously reducing the necessary dose to get this effect? ANSWER. Yes, for example: Vitamin A taken with activated vitamin D called 1, 25-D3 works far more effectively for cancer killing than either of these two supplements taken alone. 8. True or False: The preponderance of medical evidence suggests that antioxidants should not be taken by those receiving chemotherapy? ANSWER. False. In fact, most medical evidence suggests a synergistic or helpful effect of taking the correct dose of antioxidant based on patient needs along with a variety of chemotherapy agents as well as radiation. 9. True or False: Oncologists, cancer doctors, are the best physicians to speak with regarding your concerns of the positive and negative effects of nutrition in cancer prevention and treatment. ANSWER. False. Unfortunately, oncologists receive virtually no training in the use of nutrition along with various oncology treatments. A certifi ed clinical nutritionist and/or board certifi ed doctor with special study and focus in nutrition combined with, or used separately from, radiation and chemotherapy should be consulted.
Listen to Dr. Michael Wald’s audio show, Blood Detective for more information about this topic.
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