Can Supplemental Digestive Enzymes Cause Pain?

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UntitledDuring the many years I have served as a health practitioner there have been some patients sensitive to supplementation. It has been my experience that these people have a hidden or silent condition that they may not recognize until they try to change their normal food habit.  To explain this many of us get into a habit of eating certain foods every day and our choice is based upon what we “like” or how it makes us “feel”.  You probably have heard the term “comfort foods”.

One of my earned degrees is in Dietetics.  I was suspicious that food played a role in disease issues.  However, contrary to what I was taught I found it hard to accept the theory that all food is good for everyone nor could we all digest the food properly.  I never lost my drive to understand why one mans food is another mans poison.   This goes back to the years I spent in researching Biochemical Individualism.  The scientific truth is that each and every one of us has to discover his or her own personal safe diet.  I have tried to make it easy for my patients by teaching them their Diet Type.

Today, fortunately, there is a growing awareness that correct eating and good health go hand in hand. With the discovery of food allergies and/or genetic food intolerance and the recognition of their widespread harmful effects, the door has been opened for the cure of a wide variety of diseases.  It has been estimated that over half of all illnesses reported to doctors are caused or worsened by toxic foods, so this condition is not rare.

An allergy to the food you are eating every day can take the edge off your enjoyment of life, can cause you to feel under the weather without anything definite to complain about or can actually be the cause of severe inexplicable illness. But the vast majority of people do not know that this is what is happening to their bodies and their state of mind. They simply accept that mystery symptoms which come and go are just normal.

Can you have a hidden allergy or food incompatibility?

It is common for us to think of food allergy in terms of the type of illness which results from an allergy to nuts, strawberries or shellfish. These foods, however, are not eaten on a day-to-day basis, and the violence of the reaction when encountered leaves little opportunity for the source of the illness to remain unsuspected.

Officially, figures still claim that food allergy affects only between 1% and 7% of the population.  These statistics are misleading since they concern only extremely violent food reactions that are “immediate hypersensitivity” and which can lead to anaphylaxis and death.

There is an entirely different clinical picture when the food to which you are allergic is a staple item of your diet that you eat every day of your life, perhaps several times each day. Under these circumstances, the body adapts to the allergic process and the reaction disappears to become a masked or silent allergy. This adaptation of the body may last a lifetime or may become exhausted at any time under stress. When the adaptation by the body is complete there are no symptoms, but if the strain of coping with the allergy wears down the adaptive process then a whole variety of symptoms can show up.

Any bodily system can be upset by food allergy or genetic food intolerance and in any person one or more systems can be involved. Incidentally, even the targeted system involved can change from one period of life to another.  Example: A child with eczema moves on to asthma, then grows out of asthma and develops irritable bowel syndrome. Stress helps to exhaust the adaptive process of the body and aggravate the symptoms.  This often makes it appear as though stress is the cause of the trouble. The patient may have to endure psychotherapy, and when this fails to cure the trouble, drugs may be used to suppress the symptoms.  Remember that individuals can express their conditions differently.

It has been my experience that these are the very people who are reactive to supplemental digestive enzymes when they try to take them.

Consider the results of silent inflammation that has been masked for years.  Now you now decide to add supplemental digestive enzymes to properly breakdown these foods.  How may your body react to the change?  If your toxic food is a protein the reaction of pain may be in the stomach.  If it is a lipid (fat) derivative you may have nausea as in gallbladder or even diarrhea.  If it is a carbohydrate it may show up as bloating and/or gas.  If it several different foods, then the liver is involved and you may have night sweats and or migraines.  

What can you do if you have a reaction?

In my practice I determined their type and we adjusted their diet.  I gave them the supplemental digestive formula for sensitive people and followed it with a formula to smooth the digestive tract along with a sensitive probiotic formula to assist in their microbial balance.  They stayed on the sensitive protocol until they could graduate to the stronger formula for balancing.

If you can’t see a Transformation trained practitioner, then you can read my book and determine your type and follow the food choices in the book. “The Healing Power of Enzymes” has been updated during 2015.

Another suggestion you might not to want to hear is to take as many digestive enzymes your body requires to make the reaction stop.  This isn’t very popular but some people who are afraid of the supplementation may take so few they just stir up their problem.  The truth is they need more than the average person to begin with.

 

Women’s Waistlines Continues To Inch Up

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1c6623b6e6ae0574_tapeWomen’s waistlines are widening faster than men’s, according to new government research.

The average waist size ballooned more than an inch — from 37.6 inches to 38.8 inches — between 1999 and 2012, U.S. Centers for Disease Control and Prevention researchers found.

While men’s waists increased less than an inch — about 0.8 of an inch on average — women’s midriffs grew about twice that, or 1.5 inches, said study researcher Dr. Earl Ford, a medical officer at the CDC.

“Carrying a large belly even in the normal weight range has health implications,” said Dr. James Cerhan, lead author of the study and professor of epidemiology at the Mayo Clinic in Rochester, Minn.

Waistlines larger than 35 inches for women and more than 40 inches for men are considered abdominal obesity, a risk factor for heart disease and diabetes.

For one study, published Sept. 17 in the Journal of the American Medical Association, Ford and his colleagues used data from the National Health and Nutrition Examination Survey (NHANES) on nearly 33,000 men and women ages 20 and older.

No single reason for the bulking up stood out. But the researchers speculated that sleep disruption, certain medications and everyday chemicals known to be endocrine disruptors possibly play a role.

In the new study, researchers looked at data from 11 different studies that included more than 600,000 people around the world.

Women with a waist circumference of 94 cm (37 inches) had an 80 per cent higher mortality risk than those with waists that were 69 cm (27 inches) or less. For women with larger waists, that translates to a life expectancy five years shorter after age 40.

They found that men who had waists that were 109 cm (43 inches) or larger had twice the mortality risk than men with waists smaller than 89 cm (35 inches). For men with larger waists, this translated to a life expectancy that was three years shorter than their peers after age 40.

Bottom line a big waist means big health problems!

ARE WE REALLY ALLERGIC TO FOOD OR WHAT’S BEEN DONE TO IT?

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Here’s a great video worth watching and sharing.

In this video Robyn O’Brien presents “The New Food Economy” on TED. Here she talks about what has been done to our food and what’s is continuing to happen. One theory for the recent boom in food allergies reported by people is the increased usage of chemicals, pesticides and GMOs. So the question now is, are we really allergic to food or could it be actually we are reacting to the unnatural chemicals and pesticides used to grow most food. The main problem is GMOs and the chemicals needed to grow and maintain them. The other reason we use so many chemicals on even organic food is because we are trying to prevent pests from diving into our profit margins. Old fashion techniques have been forgotten or covered up. There are many organic ways to control pests and increase product yield. Our obsession with chemicals has gone a bit too far and we need to come back to how food used to be… 100% ORGANIC, through and through. No chemicals, just sun, air, soil and water. If some pests eat your crops then that’s just bad luck or you need to find a way to naturally control the situation. We don’t get a planet B.

Read more at http://www.the-open-mind.com/are-we-really-allergic-to-food-or-are-we-allergic-to-whats-been-done-to-it/#1TA9gsqaUVcxMfU0.99

WHAT TO DO IF YOU HAVE NIDS!

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My last post was on the subject of NIDS. NIDS stands for Neuro Immune Dysfunction Syndrome and plays a part in the state of health of every family in America. NDIS are acquired disorders that impact the body and the brain.

To better understand NIDS it refers to a group of illness that are the result of how the immune system and nervous system relates to one another in chronic conditions. You may want to go back to my previous post on NIDS in order to bring you up to date on the various names of the conditions.

I just returned from a trip where I spoke to 300 members of IACT on this very subject. I want to share the ”what to do” message. NIDS are normally treated with steroids and ibuprofen (Advil, Children’s Advil/Motrin, Medipren, Motrin, Nuprin, PediaCare Fever etc.) Ibuprofen is used for the treatment of mild to moderate pain, inflammation and fever caused by these diverse diseases. It is also used for treating menstrual cramps (dysmenorrhea), osteoarthritis, rheumatoid arthritis and juvenile idiopathic arthritis.

I have heard from or spoken to several people who previously suffered with one or two forms of NIDS but were able to stop the process by addressing their digestive system first. They added supplemental digestive enzyme with meals (cutting down the swelling from allergy type foods), protease (systemic) enzymes between meals (assist with chronic inflammation and taking waste out of the cells) and probiotics before bed (balancing the microorganisms in the body environment). This obviously works because 80% of our immune system is located in the digestive tract and most inflammation begins in the digestive system during poor digestion. I have formulated products to address the small intestine in rebuilding the mucosal lining for this very reason.

What happens to one who was able to change their bowel condition for several years but when suffering an injury was given a prescribed ibuprofen for their injury? You probably guessed it; he began suffering from the “old” symptoms once again. Now, he starts over by healing the small intestine first and then after 21 days returns to the supplemental formulas that kept him symptom free for several years.

About 1 million Americans have IBD, and 30,000 new cases are diagnosed each year. … In the United States, it’s thought that as many as 100,000 kids younger than 18 years old have Inflammatory Bowel Disease.

All these various symptoms of NIDS are all connected. An example is the 7.5 million Americans who suffer from Psoriasis. You may not be aware but psoriasis can lead to Psoriatic Arthritis (pain without swelling). If that were not bad enough it is found with those suffering heart attacks, stroke and Type 2 diabetes.

Our digestive system is one and the same with our brain and they speak through our nervous system hence Neuro Immune Dysfunction or Disease Syndrome. There is another word which means the same thing it is “psychoneuroimmunology”. Your body systems hear what your beliefs say or you think!

How does one get beyond bodily illness? You have to have a base from which to begin. I can only answer from my own experiences and those who have come to me for help.
• Change your mind- think positive or loving thoughts. Forgiveness works!
• Address your digestive system with supplemental digestive enzymes and thereby you address your immune system.
• Balance your bodily environment with healthy bacteria (probiotics).
• Keep your blood healthy with the removal of waste from the cells (protease enzymes).

DO YOU DRINK COKE OR PEPSI?

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Chemicals_(Love_and_Death_EP)

“Chemicals” a single from Love and Death is appropriate for this post.

If You Drink Coke & Pepsi You Are Swallowing Chemicals.

This includes Mountain Dew, Gatorade, Fanta or other similar beverages made by Coke or Pepsi, you’ve been drinking BVO (brominated vegetable oil).

It has hit the news that Coca-Cola and Pepsi have both announced they are removing brominated vegetable oil (BVO) from their beverage products following a media campaign that protested the practice.

I’m happy to see it go because BVO is a flame retardant and it’s usually made from genetically modified corn or soy derivatives bonded with a bromine atom. All bromines are endocrine disruptors; they can also interfere with iodine absorption by the thyroid, breast tissue and prostate tissue, causing nutritional deficiencies, which can promote cancer.

Here is the catch although we are happy for the removal of BVO from their beverages, you may not be aware they’re replacing it with: sucrose acetate isobutyrate.

BVO Being Replaced With Sucrose Acetate Isobutyrate

The idea of removing all synthetic chemicals from their products has apparently never occurred to Coke and Pepsi. Their products are full of artificial sweeteners and other chemicals, and it turns out they need to use emulsifier chemicals to prevent all their chemical ingredients from separating.

To accomplish this they’re turning to sucrose acetate isobutyrate (SAIB), another chemical! Eastman Chemical Company, which produces SAIB, describes the chemical as a weighting agent or flavor emulsion stabilizer to prevent separation of essential citrus oils. It is also used as a fragrance fixative and to provide transfer resistance in some lipsticks.”

Scientific studies show that SAIB (sucrose acetate isobutyrate), when ingested by humans, is largely exhaled through respiration, indicating that the chemical enters the blood supply upon being ingested orally and then makes its way to the lungs.

The bottom line is, even when companies like Coca-Cola and Pepsi is pressured to remove a toxic chemical in their products, they simply replace it with another synthetic chemical. Either way, you’re still drinking synthetic chemicals. Their last chemical BVO is known to cause problems with our thyroid and endocrine glands. SAIB makes it possible to weaken our lungs and in turn affect our heart.

If you are a smoker inhaling carcinogens and drink these beverages you are at a double risk!

This is how, day after day, millions of consumers are poisoned into a state of chronic degenerative disease with synthetic, processed foods and beverages.

Source: http://www.naturalnews.com…

Gluten Sensitivities

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GLUTEN SENSITIVITIES 

I presented several slides on lectins while in Europe and told the audiences that the human body does not make all the necessary enzymes to properly break down lectins/glutens which are found in carbohydrates and are part of our inflammation and disease processes. We have recognized lectins/glutens for more than one hundred years.

Why has it now become such a problem?  To better, understand we first need to be educated in what they are.  Think of lectins/gluten as a protein containing a key that fits a certain type of lock. This lock is a specific type of carbohydrate.  All life forms, plant and animal, insect and fungus have cell membranes that contains carbohydrates, which sit within, and project from the membrane.  When a lectin/gluten with the right key comes in contact with one of these ‘locks’ on the gut wall, artery, gland or organ it ‘opens the lock’, and disrupts the membrane and damages the cell. This in turn initiates a cascade of immune and autoimmune events leading to cell death. I went on to explain supplemental enzymes formulated for this problem can assist in eliminating the cause.

Being gluten intolerant should not stop you from quality of life.  Because it is difficult to test conclusively, many people will be diagnosed based on a wide variety of screenings and observations. The most common symptoms are gastrointestinal problems (or gastrointestinal distress) such as diarrhea, flatulence, gas and bloating. Other symptoms may include joint pain, fatigue and headaches.  Think about the fact that there can be 250 or more symptoms, related to gluten intolerances.  In fact, it can manifest itself as Candida.

Is gluten intolerance a wheat allergy?  Unbelievably you can have wheat allergies but not have gluten intolerance.  Confusing to be sure but they are two different responses in your body.  Gluten intolerances or sensitivities happen slowly over a period of time and are more nutritional deficient.  Symptoms of wheat intolerance will manifest itself as a typical allergy; quickly with a single exposure.

Exposing the problem: in answer to the question posed earlier in this document. Why is it now such a problem if it has been in our foods for hundreds of years?  The answer to the question is simple but with serious consequences. Much of our food has been genetically modified and in doing so they have transferred lectins from animal, plant, bacteria, human and virus DNA into our foods to enable them to last longer on the shelf or into the seeds to grow foods quicker in a smaller area.   They are called GMO (genetically modified organisms).  This has confused our digestive systems and since around 80% of our immune system is present in our digestive system, the response is an allergy to these foods simply because the body does not recognize them.

What can one do if suffering from gluten sensitivities?  Now that we understand, what gluten/lectin and/or wheat intolerances are and why we are having such a reaction to them.  I want to remind you that they are not just a protein problem but also proteins combined with carbohydrates referred to as glycoproteins in food.

When asked to formulate a supplemental enzyme product for these intolerances the formula must have specific blended proteases required for gluten/lectins found in food.  Proteolytic enzymes are necessary for the proper beakdown of casein and wheat proteins.  The formula also needs several different carbohydrate splitting enzymes called “polysaccharolytic” which work differently from each other because carbohydrates have many different kinds of linkages. The carbohydrate on gliadin is very complex, consisting of xylose, glucose, galactose, and arabinose all plant sugars. It is typical of plant cell walls, which require hemicellulase, pectin, and lignin, for proper degration.  An additional yet specific probiotic named Bifobacterium Lactis to block the toxic effects and balance the increased permeability to the gut.  This type of formula can be a benefit to those suffering from these intolerances and require gut balance.

I received a question about these allergies and the comment was that enzymes do not work for this problem.  Actually, supplemental digestive enzymes are necessary when the human body does not genetically produce the enzymes needed for these confusing modified organisms we now find in our food sources.

History of gluten intolerance is to remove the foods containing gluten out of the diet; you might ask yourself if this is possible?  Avoiding the genetically modified organisms by purchasing organic or growing, your own food makes sense. Nevertheless, when you travel or eat out quality of life begins to take a back seat.  Those of us suffering from this intolerance might benefit by taking the supplemental enzymes and probiotic formulated to address these hidden in foods.