The Future of Nutrition Conference Starts Today!

Are you ready? 

The Future of Nutrition Conference starts today!

 

It all launches at 9:00am EST at the link below.

 

futureofnutritionconference.com/day-1/

 

Be sure to save this email, or bookmark the link above to return to tomorrow at 9:00am EST (USA) for the next.

 

Each morning you’ll receive an email at 5:00am EST (USA) with that day’s schedule along with the link to tune into the interviews.

 

Be sure to add fnc@psychologyofeating.com  to your safe senders list so you don’t miss out on any of the important information.

The Complex World of Food, Vitamin D3 and Psychosis- Dr. Kelly Brogan Discusses Vitamin D3

Cholesterol 

Several studies have indicated a relationship between vitamin D deficiency and schizophrenia, but a recent study is the first to identify deficiency at the first episode. How is this important for the gluten sensitive person: Gluten sensitive people struggle with getting enough vitamin D3 in their system. I like to see a blood level of 120 nmol/l (48 ng/ml) or a little above. To feel confident that you are getting enough sun and vitamin D3 supplements, you need a blood test.

And not enough vitamin D3 in your blood puts you at risk. Vitamin D deficiency is known to be a trigger of celiac disease and is linked to the onset of many diseases including schizophrenia. 

It is known that persons with celiac disease have a 17% increased risk of having schizophrenia. There are multiple mechanisms to the development and the whole subject is too large to talk about here, but just to emphasize Vitamin D3 is and important part of the picture.

From Dr. Kelly Brogan's newsletter: Holistic Women's Health Psychiatry, 

Several studies have indicated a relationship between vitamin D deficiency and schizophrenia, but a recent study is the first to identify deficiency at the onset (first episode), controlling for previous theories of days spent inpatient, away from the sun, resulting in long-term deficiency.
-69 adult inpatients and 69 healthy controls were assessed and those with psychosis were found to be 3x more likely to have vitamin D deficiency (below 25 nmol/L).
-No significant seasonal trends were observed.

Because vitamin D is an acute phase reactant, it plays a role in inflammatory response. Interference from infection, pesticides, and low cholesterol may lower vitamin D availability. Strategic supplementation is important, but resolution of underlying inflammation is the goal. I would love to see these patients treated, first, in a controlled environment devoid of pollutants, with clean air and water, and an anti-inflammatory diet.

Read the study yourself to learn more about the link between vitamin D deficiency and schizophrenia.

See here for the other risks of having low cholesterol, besides poor Vitamin D production.

A good anti-inflammatory diet is a gluten free diet, with lots of healthy fats like omega 3's, and cholesterol. The best gluten free diet, in my opinion, is a GAPS diet with supplements like vitamin D3, B complex and zinc to neutralize methylation polymorphisms that affect homocysteine. And a good probiotic. See Dr. Campbell- McBride's book Gut and Psychology Syndrome to see how mental health issues can be ameliorated. 

To Your Health

Dr. Barbara

"Grains Are Related to Dementia: Alzheimer's and Vascular Dementia"-Dr. David Pearlmutter

What affects health and longevity? The most well respected scientific research validates what affects our health and longevity the most is our lifestyle, all of which is under our control.  When you have the knowledge and the motivation to follow those who share empowering up to date, critically evaluated information, then you can extend your healthy life by 20 years. This information is especially important for those with gluten sensitivity (celiac or non celiac gluten sensitivity) because, left undiagnosed and untreated there is a 400% increased risk of death before the age of 65, reported by Dr. Murray and others. In other words, life expectancy is 20 shorter than the average. ( It seems the people who were born before 1945, especially in a tropical areas or lived in families that used cod liver oil, are more protected from chronic illnesses, so you can't always go by how long your parents lived as a way to estimate your own longevity).

So let's move forward and explore some empowering information. One piece of information is that wheat and other grains elevate blood sugar levels and are at the top of the glycemic index . Are elevated blood sugars dangerous?

They are dangerous in many ways but to discuss how glucose and dementia are linked, see what Dr. Pearlmutter, neurologist and author of Grain Brain has to say:

New Evidence

If you haven’t visited the Science section of my website recently, you may not have noticed that I recently added a link to Neurology, one of the most authoritative, and widely read, journals on the subject of neurology. The selection of studies that I’ve linked to, document the relationship between glucose and dementia, and provide further support for the claims I have made in Grain Brain. I encourage you to browse through this area to see the great research that is being done in this field. Allow me to point out a few studies in particular that I find worthy of note:

The Hisayama Study: Published in 2011, The Hisayama study sought to understand the relationship between diabetes and dementia. This longitudinal study, conducted over fifteen years, followed a group of, initially, dementia-free patients to determine how prevalent dementia would be in communities with diabetes versus in those without. The study found that the presence of diabetes was a significant risk factor for all-cause dementia, Alzheimer’s and, probably, vascular dementia.

Longitudinal Association of Vascular and Alzheimer’s Dementias, Diabetes, and Glucose Tolerance: Another longitudinal study of the relationship between impaired glucose tolerance and dementia, this study, from 1999, is proof positive that, as much as I wish I was, I’m not onto something new with Grain Brain: the science has been there all along! While an early study that does not find 100% correlation between glucose (in)tolerance and dementia, this study does highlight and substantiate early hypotheses that there was, in fact, a correlation present between some types of dementia and diabetes. In particular, this study found a relationship between the presence of diabetes and stroke-related dementia.Studies like this created the foundation for something like the Hisayama Study to build off of.
Higher Glucose Levels Associated with Lower Memory and Reduced Hippocampal Microstructure: If you think that just because you don’t have diabetes you aren’t at a greater risk of developing dementia, think again. This very recent study sought to understand the overall impact of glucose on cognition. In studying a community of senior citizens, this study found that even in the absence of diabetes or impaired glucose tolerance, chronically high blood glucose levels would negatively impact cognition and memory. They hypothesized this may be because of structural changes forced upon certain relevant areas of the brain, an area for further research.

Gluten products, oats and other grains have unintended negative consequences including dementia. I certainly want to avoid dementia at all costs. 

To Your Health

Dr. Barbara

IMPERATIVE… To Discover Whether Gluten is Impacting Your Health.Find out more at Dr. O'Bryan's Post Gluten Summit Webinar

As I have stated, I think everyone should be tested to see if they are the person who is going to be poisoned with gluten and do it sooner than later. Why? Because of the high mortality rates before the age of 65 of 72% in gluten sensitive persons (those with negative bowel biopsies, but who have inflammation and noticeable illness from gluten). Which is almost double those mortality rates of diagnosed celiac ( positive biopsy and sticking to a gluten free diet) persons.

To make the diagnosis, I get all I need with a result of a genetic test from www.enterolab.com and a history. It took years for me to fine tune the process. And medical science changes with every new discovery, so my protocol to diagnosis may be different in the future. Every doctor has there own way of diagnosing celiac disease or non-celiac gluten sensitivity. 

After the diagnosis comes finding the damaged areas which include, always, the bowel and bowel microbiota, and may include nutritional deficiencies, damaged epigenetics, hormone abnormalities, autoimmune diseases, and pre or overt cancers. 

Going on a gluten free diet ( without oats) is not enough as the grains (especially oats) in most people's diets continue the bowel and microbiota damage. Grain free, sugar free is the foundation for reversing the damaging effects of gluten, a protocol like GAPS. A foundation to a bigger individualized protocol. And the morbidity and mortality rates have been shown to go down with sticking to the GAPS lifestyle. It's worth it.

If you don't know if you are the person who will get damaged from gluten, you need to feel the urgency to find out. Yes, it is urgent to get to the bottom of the diagnosis. I'm not the only one to say so. Nor, is Dr. Murray. 

Here is Dr. O'Bryan!

When we speak about mortality--and we must--we mean those with particular disorders are more likely to pass away early compared to others in the population who do not have such disorders. Yes, ultimately, everyone passes away, but if the goal is to live--and to live a vibrant life with a body that will keep you going for the long haul--then we want to do so, in a healthy manner, as long as we possibly can.

 

This is why it is IMPERATIVE…

...to discover whether gluten is impacting your health.

 

This is why it is IMPERATIVE…

...to register for my free, online webinar, “Now That You Know, Where Do You Go?”

 

In Dr. Jonas Ludvigsson's paper in the Journal of the American Medical Association in 2009, he and his team found:

 

• Those with total villous atrophy who ALREADY HAD a celiac disease diagnosis were 39% more likely to die earlier in life than those without celiac disease. And, not only that, their quality of life was much worse: more disease, fatigue, headaches, etc.
• If the diagnosis was of latent celiac disease (“latent” means a positive blood test but no intestinal damage), increased mortality was 35%. Meaning, positive serology is NEARLY AS FATAL as total villous atrophy!
• In those with a negative biopsy, negative blood work but positive inflammation, the mortality rate was 72%...

 

SEVENTY-TWO PERCENT?! 72%!!!

The mortality rate was double in those who did not

receive positive diagnosis by traditional testing standards!

 

I've said this many times and will continue to do so because it is important to know…

 

Children diagnosed with celiac disease are more likely to die

earlier in life WITH or WITHOUT a gluten-free diet…

because no one treats the damage that has already accrued.

 

So, could gluten be the cause?

Yes, it could.

 

And, we MUST DISCOVER

WHETHER IT IS THE CAUSE NOW…

NOT NEXT YEAR…

NOT DECADES FROM NOW...

 

NOW!!!

 

Now that you've spent time understanding that gluten could be the cause of more than 300 various symptoms, it’s time to find out if gluten truly is the cause for you, a friend or a family member!

 

My FREE, online webinar begins on January 30th,

and you can…

 

CLICK HERE TO REGISTER FOR FREE NOW!

 

 

Why should you attend the webinar? Watch this video to learn more!

 

 

The intent of the 90-minute webinar is to guide you through the process of using the information learned in the Gluten Summit. Recognizing that most symptoms are the last straw of a system out of balance, our goal is to teach you how to ask questions of yourself and your doctors, such as:

 

• What tests should I take to see if I have a disorder?
• How do I convince my doctor to order the tests?
• Could it be gluten? Or dairy? Or another food triggering symptoms?
• When should I take the tests?
• How do I get them?
• How do I interpret the results?
• What if my results come back positive for a gluten-related disorder?
• What testing options are available outside of the U.S.?

 

Not everyone will take the same route, so we’ll cover the step-by-step instructions for as many paths as possible!

 

DATES: January 30 - February 2, 2014

TIME: Begins January 30, 10:00 A.M. U.S. EST, available 24 hours per day through February 2

LENGTH: 90-minute audio with video

REGISTRATION: FREE!

 

Join me at my FREE, online webinar, "Now That You Know, Where Do You Go?", and reclaim your health!

 

REGISTER FOR FREE NOW!

 

I will leave you today with this quote from the October 2003 New England Journal of Medicine, “Every time the [celiac] disease is clinically diagnosed in an adult, that person has for decades had disease in a latent or silent stage.”

 

Decades? DECADES! Could this be you? Let’s find out together!

 

Sincerely,

Dr. Tom O’Bryan

Founder, The Gluten Summit and theDr.com

---

Free Gluten Webinar with Dr. Tom O'Bryan: "Now That You Know, Where Do You Go?"

Are you ready to kick off 2014 on the road to GREAT HEALTH? This is a great place to start:


Free Gluten Webinar with Dr. Tom O'Bryan: "Now That You Know, Where Do You Go?"



Registration for the follow-up free webinar for The Gluten Summit is now open! 

The Gluten Summit had lots of great information, so should this 90 minute one. The theme is diagnosis. It will leave off where the Summit left off with answers to such questions as:

 
What tests should I take to see if I have a disorder?
How do I convince my doctor to order the tests?
Could it be gluten? Or dairy? Or another food triggering symptoms?
When should I take the tests?
How do I get them?
How do I interpret the results?
What if my results come back positive for a gluten-related disorder?
What testing options are available outside of the U.S.?

Not everyone will take the same route, so Dr. Tom O’Bryan of the Dr.com will cover the step-by-step instructions for as many paths to diagnosis as possible!


DATES: January 30 - February 2, 2014

TIME: Begins January 30,10:00 A.M. U.S. EST, available 24/7 through February 2

LENGTH: 90 minute audio with video

REGISTRATION: FREE!


CLICK THIS LINK TO REGISTER

https://gg110.infusionsoft.com/go/tgs/drcharlesparker/


You don’t want to miss this FREE, online event available from January 30 - February 2!

To Your Health

Dr. Barbara

I'm Frequently Asked Why I Do Not Use Agave. The Answer From Weston A Price

Agave "nectar" seems to be all the rage. Quite surprising given that it's probably the most dangerous sweetener you can buy, when you buy a commercially produced variety, which is the majority. There are artisanal organic agave available, but I am happy with what I use, honey and maple syrup, which is grown or produced within 100 miles of my house. From Weston A Price Foundation website:

Just Say No to Agave

Since the FDA makes no effort to enforce food-labeling laws, consumers cannot be certain that what they are eating is what the label says it is. New sweeteners like agave syrup were introduced into the market to make a profit, not to make consumers healthy. Clever marketing has led many consumers to believe that the high level of fructose in agave syrup makes it a safe and a natural sweetener. Agave syrup labels do not conform to FDA labeling requirements, thus deepening the illusion of an unprocessed product. As we have demonstrated here, if a sweetener contains manufactured fructose, it is neither safe nor natural, especially at levels up to 70 percent.

Agave syrup is a man made sweetener which has been through a complicated chemical refining process of enzymatic digestion, which converts the starch and fiber into the unbound, man made chemical fructose. While high fructose agave syrup won't spike your blood glucose levels, the fructose in it may cause mineral depletion, liver inflammation, hardening of the arteries, insulin resistance leading to diabetes, high blood pressure, cardiovascular disease and obesity.

If you want something sweet, eat a piece of fruit, not a candy bar labeled as a “health food.” If you want to create something sweet, use sweeteners known to be safer. For uncooked dishes, unheated raw honey or dates work well. For cooked dishes or sweet drinks, a good organic maple syrup, or even freshly juiced apple juice or orange juice can provide delicious and relatively safe sweetness; dehydrated cane sugar juice or maple sugar may be used in moderation in cookies and desserts that contain nutritious ingredients and good fats such as butter, egg yolks and nuts.

However, to be healthy, we cannot eat sugar all day, no matter how natural the form. One should limit total sweetener consumption to less than five percent of daily calories. For a diet of 2500 calories per day, that’s less than three tablespoons of honey, maple syrup or dehydrated cane sugar juice, or several pieces of fruit. And many people do best by avoiding sweeteners completely.
The lack of standards in the health food world comes as depressing news; but let this news encourage you to consume more pure and unrefined foods and sweeteners. Good health depends on wise food choices, and wise food choices depend on constant vigilance.

For more discussion see Dr. Mercola, which also goes into how to find out if you are getting too much fructose ( uric acid level) and how to calculate a safe amount of fructose, 25 grams or less a day, with a handy food chart. One hundred years ago, the average person consumed 15 grams a day. We should aim for that.

Good choices of sweeteners, in small amounts are honey and maple syrup (which can come in crystalline form for baking).

Read a comparison of corn syrup, sugar and agave at Weston A Price Foundation, at  http://bit.ly/1iz8V6m

To Your Health
Dr. Barbara