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Ask Roger a Question

Question:

I have taken supplements for years and felt the benefits. What do you think about the acid/alkali theory and personal health? I also wondered if you would like to have a look at this link: www.teamsizzle.com/thomas; there are some wonderful supplements I think you will find interesting. Thanks again and keep up the great work!

– Thomas

Answer:

The acid/alkali theory of health is the foundation of the Natural Health approach to health and disease. In our magazine it comes up in almost every article dealing with an illness.
 
It is almost the case that if the bodily fluids are at their correct pH (the measure of acid/alkali level), there can be no degenerative disease. This may not be universally true because there are always exceptions to every rule, although I can’t think of one off the top of my head.
 
Almost the entire Australian population is in an acidic state as a result of an imbalance of acid-forming to alkali-forming foods in the modern diet. This is known as acidic toxaemia and is the consequence of a relatively high intake of acid-forming protein-, fat- and starch-rich foods compared to alkali-forming vegetables and fruits. 
 
Many natural health writers have similar beliefs. One well-known author, Ross Horne, wrote in his book, Cancer-Proof Your Body, that if there is no toxaemia, cancer cannot develop. (Again, there could possibly be exceptions to this.) 
 
For a brief look at the Natural Health Society’s explanation of acid/alkali balance in the body, I suggest you look at the following articles in our magazine – all of which are readily available from the Natural Health Society:
 
‘The foundation of balance nutrition – our acid-alkali status’, Natural Health and Vegetarian Life, Summer 2006/07, pages 12, 13.
 
‘How do we know if our body is acidic?’, Natural Health and Vegetarian Life, Spring 2008, page 20.
 
‘Toxaemia – the origin of most illness’, New Vegetarian and Natural Health, Autumn 2002, pages 34 – 38.
 
For a detailed account of the most common consequence of acidic toxaemia and its causes, see our article on rheumatism and arthritis: ‘Arthritis and rheumatism – the way to drug-free recovery’, New Vegetarian and Natural Health, Spring 2006, pages 30 – 37.
 
There is a whole lot more that we have published about acidic toxaemia, but the above is a good start to present the principles involved.

Regarding the supplement brand that you mention, I cannot make any assessment from the website, and in any case, we don’t comment on individual brands as a matter of policy.


Question:

A friend mentioned a genetically inherited disorder whereby the body is not able to digest fat in any form. However, I cannot find anything on the web about it. Is there such a thing, or is it maybe very rare? Aren’t fats, like sugars, relatively easy to digest?

Marcel

Answer:

Digestion of fats is not easy, it is more complex than that of the other major nutrients, proteins and carbohydrates.
 
Most fat digestion takes place in the small intestine. For it to occur properly, the fat must first be emulsified, that is, broken down into minute droplets so that a large surface area is presented to the digestive enzymes. Emulsification is accomplished by bile, secreted of the liver, and increases the surface area of the fat globules by an estimated 10,000 times.
 
Bile is made in the liver from cholesterol and stored in the gall bladder. Its secondary function is to carry waste products out of the liver and into the intestine to be eliminated. If a meal contains a lot of fat, the gall bladder can empty completely in about an hour, then slowly fill up again, ready for the next meal.
 
Fats as they occur in food cannot be absorbed by the intestine. After emulsification, they must be broken down into their building blocks, fatty acids, this process being brought about by the enzyme, pancreatic lipase. Once emulsification and lipase have converted the fats into fatty acids, the digestion of fats is then complete.
 
For fatty acids to be absorbed, they need to be made soluble in water. In the intestinal wall, fatty acids are joined with small amounts of protein and formed into compounds called lipoproteins which are soluble in water. To enter the lymph system, these are re-built into triglycerides, in which form they eventually enter the bloodstream.
 
What can impair the digestion of fats?
 
In the case of an inherited disorder, either the liver is not producing enough bile or the pancreas is not functioning properly – unless perhaps there is a defect in the intestinal wall. If protein and starch are digesting normally, this tends to indicate that the pancreas is functioning well enough.
 
Gall bladder problems include inflammation and stones. Stones can obstruct the flow of bile, causing a deficiency of bile. Inflammation may be the result of harmful trans-fats or an excess of polyunsaturated oils.
 
Essential fatty acids are required for fat absorption, so if saturated fats are high in the diet and omega-3s and polyunsaturated oils are deficient, there can be malabsorption.
 
If the pancreas is inflamed – pancreatitis – there will be a shortage of pancreatic lipase.
 
Coeliac disease or Crohn’s disease mean that the intestinal wall is inflamed and unable to do its job properly.
 
Fried foods contain oxidised fats (rancid fats) which can damage the gut wall.
 
Calcium can be a factor in fat malabsorption – if there is too little or too much in the diet, fat can’t be fully absorbed.
 
To improve absorption when there is no specific medical cause of malabsorption
 
Have small meals, perhaps more frequently than the usual three per day.
 
Include vegetable juices (which are easily absorbed) to increase the absorption of minerals and vitamins so as to improve the tone of the intestinal wall.
 
Fast for two to four days to allow the intestine to rest and heal. (See NHVL, Spring 2008 issue, page 12.) Professional supervision is virtually essential for fasting.
 
Take supplements of probiotics, particularly acidophilus and bifidobacteria.
 
Take digestive enzymes in the form of supplements of pancreatic enzymes.
 
In the case of fully-fledged genetic enzyme deficiency, the enzyme supplements are probably the essence of improving fat absorption.


Question:

Why is it that in the morning after taking a multi-B-vitamin supplement our urine is yellow?

Answer:

This is a well known phenomenon. I am personally very familiar with it.
 
The bright orange-yellow colour is due to consuming more than is required of vitamin B2 (riboflavin), which has this colour. Taking excess is not a problem because B2 is easily excreted – which is exactly what we are seeing when the urine is this colour.
 
Because of its easy excretion, B2 has no known toxicity. However, I must admit that instinct tells me not to overdo the supplement, so I usually take half a tablet so as to minimise the colour in the urine.
 
A B-complex is a good supplement to take. All the B-vitamins are water soluble and easily eliminated when in excess. Consequently, none have toxicity, unless perhaps when taken in ridiculous quantities.
 
Further, the numerous B-vitamins have such a huge range of vital functions in the body that it is a very good idea to ensure that there is no deficiency. This is why I take a B-complex regularly along with vitamins C and E, a multi-mineral and chelated forms of zinc, calcium, magnesium and selenium.
 
I also take a digestive enzyme supplement with my largest meal of the day. If I was a young person, I probably wouldn’t take this unless I knew I had digestion problems.


Question:

I have had type-1 diabetes for 32 years, with minimal or no complications. Lately, however, I have developed a high reading for HbA1C of 9.7. Although eating vegetarian for years, my iron is OK and I have no need for vitamin B12 injections; in the past I have required them. I know that exercise helps if done daily, but I have been a bit slack over winter.

 

I have high stress levels due to a full-time job, motherhood, etc, but feel my vegetarian diet usually does me well. Any suggestions for reducing the increased blood sugar level?

– Anita

Answer:

Type-I diabetes used to be called ‘insulin-dependent diabetes’ (lDDM) because the pancreas produces very little or no insulin. Another older term for type-I diabetes is ‘juvenile-onset diabetes’, because it is often diagnosed in children and young adults.
 
In orthodox medicine, type-I diabetes is believed to be an autoimmune disease, in which something causes the body’s immune system to destroy normal insulin-producing cells of the pancreas. People with type-I diabetes need insulin injections to control their disease.
 
The test called HbA1c indicates how well the diabetes is being controlled. It measures a type of haemoglobin called A1c (HbA1c) which forms when glucose attaches to haemoglobin. This happens only when blood glucose levels are high. Haemoglobin is the red pigment in blood that carries oxygen from the lungs to all parts of the body. Normal HbA1c values are approximately 4.0 – 6.2 percent. In people with diabetes, it should be kept below 7 to help prevent the complications of diabetes.
 
Type-2 diabetes is easier to overcome than type-1 because in type-2 the insulin is there, but just not working. Nevertheless, the dietary approach for type-2 can make a difference for type-1. The US doctor, Joel Fuhrman, who has made a thorough study of diabetes, states that with the right diet, it is possible for 95% of people with type-2 diabetes to come of all medication, and in the case of type-1, the person can typically reduce his/her insulin doses by about half.
 
Dr Fuhrman’s diet for his diabetic patients is a natural plant-based diet with an abundance of fresh, raw vegetables in the form of large salads every day. Avoided are vegetable oils, nuts, avocadoes and foods containing refined sugar. Fruit juices are limited or avoided.
 
This kind of diet gets fat down to the very low level of 10% or less of total calories.
 
A middle-aged man, who I know personally, fully overcame type-2 diabetes on this kind of diet. He ate fresh vegetables and fruits at a level of around three-quarters of total food intake. Protein was derived mainly from legumes, almonds and sunflower seeds. Grain foods included wholemeal bread, wholemeal pasta and brown rice. Dishes were flavoured with herbs and spices. His drinks were pure water, diluted lemon juice, carrot/apple/celery juice, tomato juice and cereal coffee.
 
He consumed no red meat, eggs, dairy products, dried fruits or anything sweetened with refined sugar.
 
Extras in his diet were psyllium hulls, wheatgrass powder, garlic and flax oil.
 

Dr Fuhrman explains that along with the high probability that insulin can be reduced on this kind of diet, overall health can be expected to greatly improve. Part of this improvement should be a reduced risk of the heart disease and the other complications that can accompany diabetes.

You do need to regularly exercise lightly and also to learn to relax. Relaxation can be difficult to achieve in the rat race, but it can be helped by relaxation tapes, meditation and so on.


Question:

I have been diagnosed with kidney stones, and my doctor wants to insert a stent. I would prefer to have the stones removed by other means. What would you suggest?

Answer:

This is a medical question that requires an answer by a medical practitioner. You may be offered a wider range of choices by a wholistic medical practitioner. There are medical techniques to break up the stones so that they can be passed, such as ultrasound, shock waves and others. However, it is possible that your doctor has reason to believe that these would not work in your case.
 
If you don’t know of a wholistic GP, it is possible to locate one in your area or somewhere near your area by contacting the Australasian College of Nutritional and Environmental Medicine which trains wholistic doctors. The referral number of ACNEM is 03 9597 0363 or go to the website, www.acnem.org.au.
 
To cause the body to dissolve the stones sufficiently for them to be passed would be a tall order and possibly too difficult, although the American Life Extension says that it can be done in some cases. I don’t know of it having been achieved. I can only talk about the prevention of kidney stones in the first place.
 
Most kidney stones are either calcium oxalate, calcium phosphate or uric acid. Animal proteins mostly have poor calcium-to-phosphorous ratios, causing in a higher-than-normal rate of elimination of calcium, which means a lot of calcium going through the kidneys. In certain conditions, this can result in precipitation of calcium compounds in the kidneys – kidney stones.
 
One of these adverse conditions is a high intake of animal protein foods. Another is a high intake of oxalic acid from foods including rhubarb, bitter spinach, bitter parsley, coffee, tea and chocolate (oxalic acid is in the cocoa).
 
Excessive uric acid – that causes arthritic gout – is the result of high levels of purines which are breakdown products of proteins. Precipitation of uric acid crystals is likely when large amounts of foods that yield a lot of purines are consumed over many years. These foods are organ meats, red meat, poultry, seafoods, legumes and yeasts.

 

Additional factors that predispose to the precipitation of stones include:

  • highly concentrated urine, mainly from drinking too little water, which is very common, especially in hot tropical climates;
  • deficiencies of magnesium and vitamin B6;
  • the urine being too acidic or too alkaline;
  • bacterial infection.

To help reduce the chances of stone formation – assuming you don’t know the kind of stone – the following are appropriate steps:

  • minimise or avoid flesh foods, and consume enough, but no more than enough, of other protein foods;
  • drink plenty of pure water; even as much as 12 glasses a day has been suggested;
  • ensure plenty of magnesium and vitamin B6;
  • avoid oxalate foods;
  • regularly consume ‘carrot and chlorophyll’ juice (silverbeet, celery, a little parsley, carrot and beetroot; avoid silverbeet or parsley if bitter).

There is no need to reduce calcium intake. The well known Harvard Nurses’ Health Study (of 92,000 nurses) found that higher calcium intakes were associated with lower risk of stones. The reason is that calcium combines with oxalic acid inside the digestive tract and prevents the oxalic acid being assimilated into the bloodstream and making its way to the kidneys.

The Life Extension Foundation mentions that a South African study found that even mineral water containing calcium and magnesium tended to prevent rather than cause calcium oxalate kidney stones. I would caution that mineral-rich mineral water should be consumed only in moderation.
 
The above is a very brief account of kidney stones; there is much more to it than this. Guidance by an informed, lifestyle-minded practitioner is virtually essential.   


Question:

I have two friends that suffer with Rosacea that have tried many ways to heal themselves with not much success. Have you any suggestions that could help?

Answer:

Rosacea is quite common. More than 14 million people in North America have this chronic skin condition. Women and fair-skinned people between the ages of 30 and 60 are more likely to be affected.
 
Symptoms and signs of rosacea include:
·  Areas of redness on your face
· Small red bumps or pustules on your nose, cheeks, forehead, and/or chin
· Small blood vessels on your nose and/or cheeks
· Tendency to flush or blush
 
Rosacea may also result in a red, bulbous nose or a burning or gritty sensation in your eyes.
 
A New Treatment by FaceDoctor
 
A new treatment for rosacea, developed by a company called FaceDoctor, seems promising. The public relations coordinator for FaceDoctor, Derek Lepage, explains the following.
 
Most facial afflictions are misdiagnosed as adult acne when the rash is actually rosacea.

Until now, rosacea has been addressed as a bacterial infection. However, it has been found that a parasite, Demodex folliculorum, that normally exists in the hair follicles of facial skin, is found in greater numbers within rosacea papules. These hair follicle mites live under the skin and feed off the oil found inside the hair follicle. The redness appears when the parasite chews its way through an oil gland. The pore becomes enlarged and then plugged with bacteria, and that’s when rosacea develops.

It is a myth that rosacea is hereditary.

People usually become infected with the mite as a result of close contact with others when they are babies, such as mothers breastfeeding their children. The parasite can live under the skin and not appear for years.

The National Rosacea Society has found that the most common triggers for rosacea are sun exposure, emotional stress, hot or cold weather, wind, alcohol, spicy foods, heavy exercise, hot baths, heated beverages and certain skin-care products. In other words, almost anything that is potentially stimulating and increases heart rate can be a trigger.

If a person with rosacea is treated for a bacterial infection, their skin will clear up while they are on the medication, but the rash will come back because the parasite has not been treated. FaceDoctor has developed a product to kill the parasite – a soap with a special ingredient that kills the parasite, seabuckthorn oil.

"The oil in the soap is clinically proven to destroy 80 percent of the parasite in people with normal skin," said Derek Lepage. "For people with rosacea, it allows their skin to return back to its normal skin tone."

Seabuckthorn oil can be used not only for acne but for dry, itchy skin, eczema, burns, cuts and post-partum pigmentation as well.

For more information on the FaceDoctor soap or to purchase it on-line, visit: www.facedoctor.ca
 
 

Natural Treatments from Cathy Wong, for About.com

This is another source and it lists a range of frequently used natural treatments for rosacea. It is not recommended to try them simultaneously.

 Chrysanthellum indicum herbal cream. A large study of people with rosacea found that the cream significantly improved rosacea symptoms, including facial redness. Any adverse reactions were mild.

Niacinamide Cream. Niacinamide, a form of vitamin B3 used topically for rosacea, is thought to improve the skin barrier, improve the skin’s moisture level and reduce inflammation.
 
Inadequate riboflavin (vitamin B2) may be associated with rosacea. It has been found that the Demodex folliculorum mites are more likely to affect the skin if riboflavin is deficient. The vitamin is taken orally as a supplement.
 
Licorice. Another topical treatment is the herb licorice. In a study of people with mild to moderate facial redness, there was significant improvement in redness when assessed at four and eight weeks.
 
Digestive Enzymes. Some people with rosacea have indigestion, especially after eating fatty foods. One study found a deficiency of the pancreatic enzyme, lipase, that digests fat. When the rosacea patients were given pancreatic enzyme supplements with meals, their symptoms of indigestion and rosacea both improved.
 
Food Intolerances. Certain foods may be associated with rosacea symptoms. They are foods that cause dilation of blood vessels and consequent flushing. Food intolerances may be identified through an elimination and challenge diet, which involves removing allergenic foods from the diet for one to two weeks, then systematically reintroducing them one by one to identify those that cause reactions. The guidance of a health practitioner is recommended.
 
Apple Cider Vinegar. Taken orally, this is used as a home remedy for rosacea. It is thought to stimulate the release of digestive enzymes and help normalize the bacterial balance in the intestines. Consult a health practitioner before trying apple cider vinegar.
 
Other Natural Treatments for Rosacea include the use of aloe vera, burdock, chamomile, red clover, rose hips, selenium and zinc.


Question:

Can you tell me if enamel, or porcelain-enamel, cookware is safe? I want to get an ’on the stove’ kettle in a nice colour. I know stainless steel would be safest.

Diane

Answer:

Enamelware is made from metals coated with glazes, the glazes being a form of glass.
 
Health Canada states that the only health concern about using enamelware (or glassware) comes from minor components that might be used in their manufacture, glazing or decorating, such as pigments, lead, or cadmium. However, because these substances are harmful to health, the risk of them entering food is controlled during the manufacturing process.
 
These days enamel cookware does not contain lead, except in some glazes for slow-cooking pots (crock-pots). Nevertheless, the amount of lead leached into food from these pots is not permitted to exceed USFDA standards.
 
In the 1970s excessive levels of potentially toxic cadmium were found in the red, yellow and orange pigments used to colour enamel cookware that was manufactured overseas. Fortunately, most manufacturers have discontinued the use of cadmium, so the enamelware now on the market is usually cadmium free.
 
The best materials for pots and pans for cooking are stainless steel, cast iron and enamel. If enamel is on an aluminium pot, it is OK until the enamel chips and then the food will be exposed to aluminium, which is not OK. Enamel on a cast-iron pot should be fine.
 
Enamel-coated iron and steel is colourful, stain- and scratch-resistant and does not pick up food odours. It is easily cleaned and resists wear and corrosion. It can be heated to fairly high temperatures and safely used on all types of heat sources, including ceramic and induction cook-tops. Enamel cookware can be placed in the dishwasher.
 
The enamel layer allows the cooking of tomatoes and other acidic ingredients that would react unfavourably with plain cast iron.
 
The advice of the FDA’s Center for Food Safety and Applied Nutrition is that cookware made properly of enamel-coated iron and steel is safe to cook with. But because some countries do not have strict lead and cadmium limits, if you bring in glazed ceramic cookware from abroad, be aware that it may not meet permitted levels for lead and cadmium.


Question:

Will eating certain fruits and vegetables at the same time cause nausea, digestive distress, etc?

Answer:

No, it shouldn’t. Consuming fruits and vegetables in the one meal is not an ideal combination, but any adverse effect in the stomach should be slight. 
 
In Natural Health Dietary Guidelines, meals are based on either vegetables or fruits, but not both. However, any effects of combining them in the same meal does not usually cause problems.
 
The exception could be if your digestion is particularly sensitive and not robust. Then perhaps you might notice a reaction.
 
However, if the fruit is acidic (citrus, pineapple, sour berries, tomatoes) and is combined with starchy unripe banana or a starchy vegetable (potato, pumpkin, sweet potato, corn), a reaction is very likely. In fact, the most nauseating combination for me personally is orange juice and a starchy food. Note that, strictly speaking, potatoes, etc, are not classified as ‘vegetables’ but as ‘starchy carbohydrates’.
 
Starch requires a close-to-neutral medium in the stomach for the ptyalin from the salivary glands to work. If acid is added from acid fruit or the stomach secretes hydrochloric acid to digest protein, the action of ptyalin is likely to be suppressed, and the starch remains largely or wholly undigested in the stomach. This could cause your symptoms.
 
Use trial-and-error to find out what is happening. Mix one fruit and one vegetable at the same time and watch for a reaction.


Question:

Hi Roger,I have been consuming well over 500g of pumpkin and carrot each day for a number of years, as they are my favourite vegetables!

Although I am aware that variety is important, would this be likely to cause any problems in the long term?

I just wondered because I have heard that a high intake of beta carotene is not always a good thing.

Thanks, Kate

Answer:

That is a lot of pumpkin and carrot – and, yes, a lot of beta-carotene too.
 
Your intake of vegetables and fruits is unbalanced because, out of a recommended intake of around a kilo a day of veges and fruits, half this quantity is just two veges.
 
You would not be able to fit into your day’s eating a variety of lettuce, silverbeet, parsley, tomato, cucumber, capsicum, carrot, beetroot, broccoli, cabbage, cauliflower and any other water-rich, bulky veges as well as a variety of fresh fruits.
 
When the intake of these foods is unbalanced, important minerals, vitamins and other antioxidants are likely to be out of balance. You may not be consuming enough vitamin C, other antioxidants or the vital alkaline minerals, potassium, magnesium and calcium.
 
But most of all in this area, your intake of the mighty carotenoid family may be way out of balance. This family includes the well-known beta-carotene in carrots, but there are about 600 members altogether, and we need them all.
 
Carrots contain mostly alpha-carotene and beta-carotene, the total content of carotenoids being around 10,000 micrograms (μg) per 100 gm of carrots.
 
Pumpkin contains 2,500 to 3,000 μg per 100 gm. These are very high levels of these nutrients. For comparison, silverbeet contains 430 μg. The consequence of this high intake of a few carotenoids means that the other carotenoids are probably quite low. This is one reason why we need a wide range of veges and fruits.
 
Might you be getting too much alpha- and beta-carotene?
 
Yes, it is possible. If too much is consumed, the body cannot convert these two carotenes into vitamin A, so they build up in the body and the skin turns yellow, called carotenaemia. Provided the intake is promptly cut right down, the skin usually clears and there is no problem. But if you continue a high intake, there could be a risk of harm.
 
I would urge you to cut down your pumpkin and carrot intake and increase other veges and fruits, with the more variety the better, especially as indicated by colour. Bright colours in natural foods indicate nutrients – and there are plenty of different colours.


Question:

If 0.8 grams of protein is the RDA per kilo of body weight, is it correct to count chick-peas,eggs,linseed,almonds and vegetables as complete protein or are they non-essential protein ad not tobe counted?

If I am deficient in protein after 18 yrs of following a diet of close to being a vegan with only small amounts of goats cheese and the very occasional egg, am I able to restore my muscle and overall health by increasing my protein intake?

Regards Paula

Answer:

It sure is correct to count the foods that you mention as effective protein sources, except for the vegetables. By ‘vegetables’ we mean the bulky, water-rich green, yellow and red veges like lettuce, tomato, carrot, broccoli, etc. These contain only one or two percent protein; nevertheless, because we can (and should) eat large quantities of them, they can make a useful contribution to our protein intake..
 
The chickpeas, linseed and almonds you are having are very good ‘protein foods’, containing substantial amounts of protein along with carbohydrate, unsaturated fats and fibre and good levels of minerals and vitamins. Like all seeds, they are highly concentrated foods with a wide range of nutrients. Eggs and cheese are also protein foods, but their fat is mainly saturated and they contain no fibre.
 
However, if the above are your only protein sources, they may be too limited to supply all the eight essential amino acids. (Amino acids are the building blocks of proteins. Our bodies make hundreds of different proteins simply by assembling different combinations of amino acids.) Variety truly is the ‘spice’ of good nutrition.
 
Because most protein foods are low in some of the essential amino acids, we need a mix of protein foods each day, but preferably a digestion-compatible mix. We achieve this if we have a variety of legumes one day, a variety of nuts another and a mix of seeds another. Eggs can stand alone because they are almost a complete protein. Cheese is pretty good too.
 
To clarify the above, here are the protein contents of a few members of each of the categories of protein foods. To show how adequate are plant sources, I also include animal protein sources for comparison.
 
NUTS: almonds 20%; Brazil nuts 14%; cashews 17%; hazelnuts 15%; macadamias 8%; pistachios 20; pine nuts 13%; walnuts 14%.
 
LEGUMES (dried): Soya beans 31% (the richest in protein of all foods); lentils 24%; kidney beans 22%; lima beans 21%; chickpeas 21%.
 
SEEDS: sunflower 23%; sesame 22%; flaxseed 18%; pepitas 29%
 
EGGS (whole): 13%
 
CHEESES: cheddar 25%; cottage 15%; ricotta 11%; feta 18%
 
MEATS: steak 21%; lamb 22%; chicken 21%; fish 21%.
 
The above figures show that a variety of plant protein foods can supply as much protein as a variety of animal protein foods. Not to mention the huge benefits of the fibre in plant foods, their unsaturated fats and generally higher levels of minerals. In a lacto-ovo-vegetarian diet (also containing eggs and cheese), there is a wider variety of protein foods with the addition of vitamin B12 which does not occur in plant foods.
 
To be deficient in muscle after 18 years on a close-to-vegan diet suggests too narrow a range of proteins and/or poor absorption. Malabsorption is a full subject in itself. The most common causes are stress (nervous exhaustion), over-eating, poor intestinal tone from lack of fibre and deficiencies of minerals and vitamins and poor food combinations.
 
A most valuable thing we can try with protein deficiency in the muscles and organs, when we don’t know the cause, is to take digestive enzymes. Read the article on enzymes in the Winter 2006 issue of the Society’s magazine and see just how helpful enzymes can be. And look at the brand mentioned and see why I am using them myself with my protein meal each day.
 
Whether you can rebuild your muscles and immune and hormone systems with improved protein intake and digestion is something that only time will tell. Every person is so different that we can only know what we need to do and then see how much can be achieved.
 
It would be a really good idea to have some tests done by a doctor to find if something is missing. At least have checked your blood levels of iron, folic acid, vitamin B12 and haemoglobin. If haemoglobin – which is a protein compound – is low, you will be anaemic and feel tired and lethargic.
 
Note that when we look slightly skinny by today’s social standards, we may, in fact, be at the best weight for health and wellbeing. Go to the article on how to lose weight in the Winter 2008 issue of our magazine and work out your ‘Body Mass Index’ (see ‘Ideal Weight’, page 17). You may get a pleasant surprise.


Question:

I recently attended Hopewood Health Retreat where I sat in on one of your lectures, it was very interesting and inspiring. Thank you so much for sharing all of your knowledge on us poor souls. I have been getting cramps in my toes on both feet quite a lot of late and was wondering what the cause might be and how would I treat it.

Leanne McIntosh Perth

Answer:

The majority of cases of muscle cramps are to do with the mineral, magnesium. This is such a critical mineral that the remarkable Dr Sandra Cabot has written an entire book about it entitled, Magnesium – the Miracle Mineral. [This was reviewed in our magazine, Natural Health and Vegetarian Life, Autumn 2008 issue, page 73, and is available for $21.95 incl. postage.]

Dr Sandra’s explanation of muscle cramps puts it beautifully. For a muscle to work properly, it must have the proper levels of all three alkaline minerals – potassium, magnesium and calcium. And this is where the problem with cramps begins. “While most of us generally have adequate amounts of calcium and potassium, the same is not true of magnesium – yet magnesium has been called the key that unlocks muscle cells and lets in the calcium and potassium so they can do their jobs. Without the key – magnesium – your muscles may be in less than perfect health. Hence muscle cramps.”

Dr Sandra says that studies show that magnesium does reduce leg-cramp distress in people including pregnant women. Increasing the intake of this mineral can relieve cramping almost immediately, or it might take a month or more to reverse a long-standing deficiency and see any results. Either way, the sooner you start, the better.
 
What is a muscle cramp? It is caused by the involuntary – and usually brief – contraction of a muscle. Although very painful at times, cramps are not dangerous unless you are swimming or driving or they constantly wake you at night.
 
I (Roger) have come to understand that high calcium intake can be part of the magnesium problem. If calcium supplements are taken or there is a high intake of dairy products without accompanying magnesium, this can create a significant mineral imbalance. The balance in our diets that we require is a ratio of calcium to magnesium of approximately 2 to 1, matching that found in a balanced diet of plant foods. Unfortunately, the ratio in cows’ milk is approximately 10 to 1, creating potential problems.
 
The best sources of magnesium are whole foods, the richest in order being sunflower seeds, Brazil nuts, sesame seeds, almonds, cashews, oat bran, soya beans, pine nuts, lima beans, walnuts, kidney beans, oats, wholemeal flour, brown rice and most other nuts and legumes. Green vegetables – which are green because of magnesium – can also be a substantial source because, although lower in content, we can consume a lot of them. The juices of green, yellow (carrot) and red (beetroot) veges provide highly assimilable minerals.
 
Topping up with a supplement of chelated calcium and magnesium in the ratio of 2 to 1 can be a very good idea. If in doubt, seek a practitioner’s guidance.
 
So much for magnesium. There are also other things that can lead to cramps. They include vitamin E deficiency, smoking, inactivity, poor circulation or various diseases such as anaemia, fibromyalgia, arthritis, arteriosclerosis (hardened arteries), dehydration, heat stroke, hypothyroidism or varicose veins. Diuretic drugs for high blood pressure or heart disease can lead to cramps.
 
To reduce the problem of cramping, in addition to the suggestions above re magnesium, there are generalised steps that can be taken:
·                    Ensure adequate water intake to flush toxins out of muscles – but don’t over-do it either.
·                    Take vitamin E as a regular supplement.
·                    Herbs good for circulation are alfalfa, dong quai, elderberry, ginkgo biloba, horsetail and saffron.
·                    Taking valerian tablets at bedtime helps to relax muscles – and helps you sleep.
·                    Use heat to relieve the muscle pain.
·                    Rub pure, extra-virgin olive oil or flax oil into your muscles before and after strenuous exercise.
·                    Have a hot bath containing Epsom salts just before retiring to bed.
 
If you get cramps during physical activity, consult a practitioner, as this could be a sign of impaired circulation or artery disease.  


Question:

Hi Roger,

I just came across your website and see that you are a very wise man who may be able to help me with my question.

I am currently researching comprehensive nutrition courses which have an eastern and western philosophy. Can you please recommend what are the best schools to study at in Australia.

Thanks for your time...

Answer:

There is a number of colleges offering a variety of courses on nutrition, some oriented towards natural therapies. I can’t always assess this and I can’t judge any as the best. You will need to contact them and suss this out yourself. As well, there are sure to be other colleges not listed below.
 
Most of the following courses are quite advanced. If you happen to be looking for a relatively short course for a lay person, you could ask these colleges if they have certificate courses in nutrition. Nothing I can find suggests any course covers Eastern nutrition. Again, ask and you may find!
 
NATURE CARE COLLEGE (Sydney)
Website http//:naturecare.com.au
Nature Care College
46 Nicholson Street
St Leonards NSW 2065
Phone 02 9438 3333
Fax 02 9436 0503
Email info@naturecare.com.au
 
ADVANCED DIPLOMA OF NUTRITIONAL MEDICINE
 
Students studying this new innovative course gain a comprehensive understanding of nutrition treatment approaches including dietary therapy, food preparation and medicinal cooking, therapeutic application of foods, approaches including behavioural and lifestyle counselling, detoxification, fasting and supplementation.
 
ADVANCED DIPLOMA OF WESTERN HERBAL MEDICINE
 
Students will develop competence in the identification, preparation and prescribing of medicinal herbs, and also study medical science to an advanced level, communication and counselling techniques.
 
INTRODUCTION TO NUTRITION
 
Two hours per week for 12 weeks or 24 hours altogether. Designed to provide an understanding of the basic concepts of nutrition for own use.
 
AUSTRALASIAN COLLEGE OF NATURAL THERAPIES
57 Foveaux Street
Surry Hills NSW 2010
 
Mailing address:
PO Box K1356
Haymarket NSW 1240
Phone 02 9218 8888 or 1800 46 2268
 
Advanced Diploma of Western Herbal Medicine

This course complies with the standards of the National Herbalists Association of Australia (NHAA).
 
The course covers the history and principles of herbal medicine and compares the traditions of the major stems of Ayurvedic and Chinese medicine. Students will learn the principles of plant identification, actions, indications and prescriptions of hundreds of herbs, as well as how to manufacture a range of herbal preparations.
 
Students will also cover toxicology and drug interaction; investigating any adverse effects that may be found in herbs and their interaction with synthetic drugs. In addition there is biochemistry, anatomy, physiology, pathology and symptomatology.
 
Advanced Diploma of Nutritional Medicine
 
This is a very comprehensive course with advanced training in nutrition and diet-related fields, health sciences, diagnostics as well as treatment modalities.
Numerous additional areas are also covered, including Bach Flowers, Australian Bushflowers and Schuessler Tissue Salts.
 
A person who wishes to become a fully qualified nutritionist through this college will need to complete the Advanced Diploma of Nutritional Medicine course.
 
Advanced Certificate in Nutritional Sciences
 
This course is designed specifically for graduates of other professional courses who seek a grounding in basic naturopathic nutrition.
 
ADVANCED CERTIFICATE OF NURTIOTIONAL SCIENCES
 

Can be done by distance education or at the college involving four hours per week for 16 weeks. This is for people who would like an elementary knowledge of nutrition for their own use.

HEALTH SCHOOLS AUSTRALIA

PO Box 94, Runaway Bay, Queensland 4216
Phone 07 5530 8899   Fax 07 5530 8877
Email: enquiries@healthaustralia.com
 
This college is entirely for distance education. 
 
ADVANCED DIPLOMAS
 
POST-GRADUATE DIPLOMAS
 
THE ACADEMY OF NATURAL THERAPIES
 
The Academy of Natural Therapies offers wholistic health services to the general public and students enrolled at the Gold Coast Institute of TAFE.
 
NATUROPATHY
 
The focus of naturopathy is to the improve wellbeing of the whole person including physical, mental, spiritual and emotional levels. Students give lifestyle advice and prescribe natural medicines and knowledge to empower the individual to live a healthier life.


Question:

Hi Roger

I was born with a curved spine and all my life have had back problems and now I have become alergic to anything with sulphur thats from 220 to 229 .

I have started an all organic diet and I have been feeling a lot improved, but I still do not sleep at night as it it very painfull.

Is there any thing that I can take to help relieve my pain that does not included any sulphur?

Please help, I have not had a good sleep for over 25 years and now it has become worse.

Regards Sibylla

Answer:

The first thing for you to consider is whether you are prepared to make the effort to ‘pull the rug out from under’ the arthritis. Arthritis is an inflammatory condition caused by a build-up of acidic metabolic waste products and possibly man-made toxic chemicals as well. When detoxification is carried out correctly, these are the very things that the body tries to get rid of. Once the toxaemia is lowered, the tissues no longer need the inflammation and it fades away.

The most significant point is that the inflammation is not the disease; inflammation is the healing process brought about by the body to deal with some underlying irritant/s (or toxin/s). The medical approach of using anti-inflammatory drugs, is treating the symptom only, while totally ignoring the underlying causes.
 
In the 1970s, during my seven years as manager of Hopewood Health Retreat at Wallacia, NSW, I saw many people thrilled with the easing of their arthritic symptoms without any drugs. Of course, there can never be guarantees with any health problem because there is a vast number of factors at work in the body. If you would like to contact Hopewood for inquiry or to book an out-patient consultation, the phone number is 02 4773 8401, website www.hopewood.com.au.
 
For a detailed explanation of the causes, mechanism and possible reversal of arthritis, see our article, ‘Arthritis and Rheumatism – the way to drug-free recovery’, New Vegetarian and Natural Health, Spring 2006, pages 30 – 37. (Also available from the Natural Health Society for $5 incl. postage.)
 
In the meantime, if you want to try a natural painkiller, there are some on the market. I have dug up a couple of brands that I would be happy to use myself. There are sure to be other suitable brands, these are just two that I will mention.
 
The first is JOINT COMFORT from Nature’s Sunshine, a firm we hold in high regard. Joint Comfort provides herbs and nutrients that have an anti-inflammatory effect, helping to relieve pain in the joints.
 
Nature’s Sunshine also sells the herb, willow bark, which can be combined with Joint Comfort for greater effect.
 
The ingredients in Joint Comfort are:
·     Curcumin – derived from the herb, turmeric (that can gives cooking a yellow colour). It has been found to be effective, when combined with other herbs, to assist in relieving the inflammation that contributes to joint pain.
·     Devil’s Claw – been found to have anti-inflammatory and analgesic properties, and often used to relieve joint pain.
·     Boswellia has a long history of use in Ayurvedic medicine, and is often used for its anti-inflammatory properties to relieve inflammation of joints.
·     Celery Seed is a diuretic and has traditionally been used to relieve joint pain.
·     Bromelain and hesperidin have both been shown to have anti-inflammatory properties. Bromelain is derived from pineapple, while hesperidin is a flavonoid.
 
Nature’s Sunshine advises that it is important to consult your health practitioner before starting, changing or altering your personal health regimen.
 
Nature’s Sunshine products are available in most health food stores. Or go to their website,www.naturessunshine.com.au
 
Another very natural pain reliever is a product called, SIMPLY FLOWER POWER PAIN RELIEF & MOISTURISING CREAM. It contains twelve flower essences that address some of the following emotions: shock, grief, fear, anger, overwhelm, fear for one’s survival and exhaustion. Also, when these flower remedies are added to a cream base as a carrier and applied topically, they have been found to relieve some types of physical pain.

The manufacturer explains the following.
 
How do flower essences work? By soaking a flower head in water, the frequency – or unique vibration – of the flower is transferred to the water. The flower head is then discarded. The water has been imprinted with the frequency. Mixing this water with an equal amount of brandy or other strong alcohol holds the vibration in the water. A flower essence is akin to a homeopathic remedy.

Contra-indications to the use of this cream include if there is allergy to lavender or to nuts, as lavender oil and sweet almond oil are ingredients. A jar of cream without lavender oil can be made on special request. The cream is not to be used on broken skin and is for external use only.

Can Simply Flower Power Pain Relief & Moisturising Cream be used routinely?

Yes, says the manufacturer, many people use it regularly on areas of their body where they have problems.

People are often amazed at how fast they feel the pain decrease. With longstanding pain, you may need to apply the cream two to four times over an hour to get relief. Apply it again if the pain returns.
 
Simply Flower Power Pain Relief & Moisturising Cream has helped many skin problems to become at least more tolerable.
 
No animal testing has been done on the cream or any of its ingredients, and it is classed as a vegan product. It may also be used on animals for their aches and pains.

It is Australian made and owned. The flower remedies were all made from flowers growing on the Mornington Peninsula in Victoria.

Where to buy. Order from the distributor, healthmatters, on 1300 792 930 to purchase with a credit card, or write to Simply Flower Power, PO Box 222, Mt Martha Vic 3934. For more information go to www.simplyflowerpower.com.au. In Victoria the cream is available in most health food stores.


Question:

is there any research connecting the use of coconut oil to high blood pressure

Thank you

Marilyn

Answer:

Yes, I have located one study – and there may well be others – that assesses coconut fat in relation to high blood pressure (hypertension). Its title is ‘Association of higher saturated fat intake with higher risk of hypertension in an urban population of Trivandrum in South India’, author is R. Beegom, and it was published in the International Journal of Cardiology, Vol 58, Issue 1, Pages 63 – 70
 
The study, involving 1497 randomly selected subjects (737 males and 760 females) of 25 – 64 years of age, found that certain dietary components were significantly associated with hypertension. They were total fat, saturated fat, coconut oil, butter, flesh foods, milk, yogurt, sugar and jaggery. In contrast, the foods that were not associated with high blood pressure were fruits, vegetables, legumes and coconuts.
 
This is very interesting. Coconut fat (oil) was found to be associated with hypertension, yet coconuts themselves were not. Apparently the whole food is OK, but not the extracted oil – or is there a flaw here?
 

An explanation is given in the website, www.diagnose-me.com/T22114.html as follows:

“All current research data declaring the harmfulness of coconut oil has been compiled from studies using hydrogenated oils. The conclusions drawn in these studies cannot factually be applied to the use of unprocessed tropical oils, because all hydrogenated fats and oils, including margarine, shortening and all other hydrogenated and partially hydrogenated vegetable oils found in cookies, candies, baked goods, boxed-to-bake items, canned foods and most restaurant foods contribute to degenerative diseases. These include heart disease, diabetes, obesity, hypertension, stroke, depression, hypoglycaemia, thyroid disorders and cancer.”

If this doesn’t spell out a very plausible explanation, nothing does.

Coconut oil has some remarkably beneficial effects. It tends to prevent weight-gain and overcome obesity because it stimulates metabolism. Whenever a study has used natural, unprocessed coconut oil, the result has been a normalizing of blood sugar levels and also blood pressure. The same applies to extra virgin olive oil, peanut oil and avocado oil.
 
Coconut oil that has been kept at room temperature for a year has shown no evidence of rancidity. In fact, it functions like an antioxidant. There is evidence that unprocessed coconut and its oils tend to prevent the development of both malignant and benign tumours.
 
The evidence indicates that it is pretty good stuff.


Question:

I’m in Nature and Society Forum in Canberra and would be interested in your views on the following email. I use organic soy milk, but the email below has me questioning the safety in that.

– M. M.
 
[The following is the essence of an email from Dr Al Sears, MD, 12794 Forest Hill Blvd, Suite 16 Wellington, Fl 33414. March 31, 2008.]
 
Many people think of soymilk as a healthy substitute for cows’ milk, but soymilk is bad for you. It’s an unnatural byproduct of soy that your body can’t digest without processing. If you were to eat unprocessed soy, it would cause cramping, nausea, and can cause more serious health problems.
 
A pamphlet I [Dr Sears] found in a shop makes false claims about soymilk; here are two of them:
 
Claim: “In countries where soy is a dietary staple, such as China and Indonesia, soy consumption has been linked to a reduced risk of certain chronic diseases.”
Fact: This is only half true. The soybean itself is inedible. It contains toxins meant to ward off insect predators. These include:
• anti-nutrients that prevent your body from absorbing essential minerals like calcium, magnesium, iron and zinc.
• enzyme inhibitors that make it harder for your body to absorb protein. Both of these substances can give you abdominal pain, gas, nausea, cramps, and other gastrointestinal problems.
• haemagglutinin, a substance that promotes blood clots.
• goitrogens, which can cause gout and other thyroid problems.
 
Populations that depend heavily on soy-based foods use traditional preparation methods thousands of years old that neutralize or eliminate these substances. Tempeh, miso, natto and soy sauce are fermented products. The fermentation process destroys the toxins.
 
Tofu comes from the pressed ‘curds’ of the soybean. The rest is thrown out – and the bad stuff along with it. Compare this with the industrial processes that go into making soymilk: washing the beans in alkali or boiling them in a petroleum-based solvent; bleaching, deodorizing and pumping them full of additives; heat-blasting and crushing them into flakes; and then mixing them with water to make ‘milk’. This only adds more chemicals without removing any of soy’s natural toxins. This is not a ‘dietary staple’ in China, Indonesia or any other country.
 
Claim: “Also, interest in soy is rising because scientists have discovered that soy components called isoflavones appears to reduce the risk of certain diseases.”
Fact: The opposite is true. Recent science suggests soy isoflavones are dangerous to your health. Isoflavones are phyto-estrogens, plant-based compounds that mimic the female hormone, oestrogen. Eat enough of these and you’ll upset your body’s hormonal balance. The young are especially vulnerable. Research published last year found that soy-based phytoestrogens can cause “precocious puberty”. The study focused on a four-and-a-half-year-old girl who had developed breasts because her parents fed her too much soy formula.(1) Clinical research also links two of these phytoestrogens, genistein and daidzein, to childhood leukemia(2) and breast cancer.(3)
 
However, the traditional fermented soy products like tempeh, miso and soy sauces are safe and healthy. And go organic if you can.
 
REFERENCES
1. Fortes et al. ‘High intake of phytoestrogens and precocious thelarche: case report with a possible correlation.’ Arquivos Brasileiros de Endocrinologia & Metabologia 2007. 51(3):500-3
2. Abe, T. ‘Infantile leukemia and soybeans – a hypothesis [editorial].’ Leukemia 1999. 13:317-20.
3. Hsieh et al. ‘Estrogenic effects of genistein on the growth of estrogen receptor-positive human breast cancer (MCF-7) cells in vitro and in vivo.’ Cancer Research. 1998. 58:17 3833-8.

Answer:

There is no doubt that soya beans do have their good and bad aspects. Firstly, I will clarify a few of the above points.
 
“Anti-nutrients” refers mainly to phytic acid which forms insoluble phytates with some minerals and renders them unavailable to the body. Some researches say that only a minor portion of the mineral content is lost in this way.
 
Enzyme inhibitors occur in all seeds to prevent them from rotting while they sit in soil waiting for conditions to be right for germination. In soya beans they occur in higher levels than most other seeds and do make the beans difficult to digest. It is somewhat similar with peanuts which are also legumes like soya beans. Normal cooking destroys about 90% of the enzyme inhibitors, so all legumes should be cooked before eating – and soy milk should be made from cooked beans. Sprouting completely destroys these trypsin inhibitors.
 
Similarly, the haemagglutinin and other lectins that cause clotting and inhibit growth are also destroyed by both cooking and sprouting.
 
Soya beans are goitrogenic, meaning that they contain substances that reduce the production of thyroxine by the thyroid gland, thus depressing metabolic rate. There are plenty of other goitrogenic foods – including cabbage, cauliflower, kale, Brussels sprouts, kohlrabi, turnips, rutabagas, mustard seeds, cassava root, millet, pine nuts and peanuts. Cooking usually largely inactivates goitrogens.
 
Japanese researchers have reported that as little as 30 grams of soya beans a day for one month resulted in significant decreases in thyroxine production. Goitre and hypothyroidism appeared in some of the