Frequently Asked Questions
Click on a question to reveal the answer
Question: How does lots of stress affect my blood sugar and triglycerides?
During times of stress, the adrenal glands produce cortisol from cholesterol. Another hormone called epinephrine is also produced. Together these hormones flood the body with glucose, stop insulin production and elevate the blood pressure to handle the stressful situation. Long term stress can cause elevated blood sugar and insulin resistance. The unused glucose is stored as abdominal body fat which can lead to heart disease and diabetes.
Cortisol arouses the nervous system which can cause digestion and nutrient absorption issues. As the gastrointestinal tract responds to the stress, it becomes inflammed and more cortisol can be released resulting in irritable bowel syndrome and colitis.
A healthy body stores fat as triglycerides in fatty tissues for an energy reserve. When fat metabolism is altered by elevated cortisol for extended periods, fatty liver, obesity and life-threatening vascular events (heart attack or stroke) can result.
Fertility problems, thyroid disease, insomnia, chronic fatigue syndrome, dementia, memory loss and depression have been linked to high cortisol levels. Reducing inflammation in the body can help normalize cortisol levels. A low glycemic, low trans-fat, no alcohol and limited caffeine diet are known to improve inflammation within the body. Going longer than 5 hours between food intake can increase cortisol levels so healthy snacking is important. Probiotics may also be helpful to improve cortisol levels.
High blood cortisol levels significantly increases death rate in patients with acute coronary syndrome. Science Daily. May 27, 2010.
Stress may cause excess abdominal fat in otherwise slender women, study conducted at Yale shows. Science Daily. November 23, 2000.
Tomiyama AJ, Mann T, Vinas D, Hunger JM, et al. Low calorie dieting increases cortisol. Psychosom Med. 2010; 72(4):357-364.
Question: I count my calories but still can not lose weight. Why?
Food digestion is too complex and messy to provide a number for each serving of food you eat. In addition, each person’s digestive ability changes how many calories are absorbed. Food is energy for the body which requires digestive enzymes in the mouth, stomach and small intestine to break it into molecules that cells can use.
The calorie notation listed on a label or quoted in a food composition book is calculated by the amount of energy required to heat one kilogram of water one degree Celsius. Fats provide about 9 calories per gram, carbohydrates and protein deliver four calories per gram. These calculations were approximations from a 1950’s laboratory analysis and have never been replicated.
New research is indicating this is far too simplistic. To accurately calculate the calories a person gets out of a given food, you need to factor in whether it is boiled, baked, fried or micro-waved; how much energy the body expends to break down the food, and to what extent the food survived digestion and bacteria enrichment before transport into the bloodstream.
Every food is digested in its own way. Plant foods involve stems, leaves and roots. Older leaves are tougher than young ones so digestion differs based on age. Cooking breaks down cell walls in the plant but boiling, steaming and microwaving result in different textures and digestive processes. Nuts and seeds are hard to digest with peanuts, pistachios and almonds less digested than other foods with similar protein and fat. A USDA study in the American Journal of Clinical Nutrition, August 2012 showed significant amounts of undigested almonds in feces of the people in the study. Many of the calories and nutrients in the almonds were not available for energy and cell metabolism.
Cooking food allowed humans to consume more calories and increased the nutrition extracted from it. Heat allows meat to be more digestible and kills bacteria. Food processors use flour, sugar, and fats to produce thousands of food-like products for increased energy consumption. These processed foods are so easily digested in the stomach and small intestine that obesity is now a major public health problem.
Counting calories is NOT accurate and the calories on a food label are a LIE. Instead, eat whole grains, raw fruits and vegetables (or lightly steamed), and lean proteins (fish, grass-fed beef, pork) and healthy fats (avocado, olive oil, raw butter) to get daily nutrients.
Question: After Gastric bypass surgery I lost weight but now my hair is falling out. What can I do to correct it?
The Digestive & Absorption for RYGB Surgery comments that I provide to my bariatric surgery patients can be helpful along with the Bariatric Surgery Nutrition Guide.
Digestion of carbohydrates and protein is very dependent on brush border enzymes in the small intestine (1). Deficiencies in these enzymes are common post surgery in Roux-en-Y gastric bypass patients. Symptoms of gastro-intestinal need for digestive enzyme replacement are: intestinal gas, abdominal discomfort, flatulence and diarrhea.
Adding the probiotic yeast Saccharomyces boulardi and a bifidobacterum + lactobacillus probiotic may improve digestion, absorption and gut health (2).
Saccharomyces boulardi SACC2 60 capsules (take 1 or 2 per day)
Vital 10 (5+billion) VIT56 100 capsules (take 1 to 3 per day)
Open the capsules and stir them into a shake or applesauce daily.
- Nelson-Dooley C & Olmstead SF. The critical role of brush border enzymes in digestion, absorption, and mucosal health.
- ProThera, Inc. Practitioner Newsletter, August 2016.
Soo I, et al. Can J Gastroenterol 2008; 22:237-42.
Question: Cannabis CBD products have become available but what is the benefit?
Ethan Russo, M.D., A neurologist who has studied cannabis for over 20 years has reported that the phytocannabinoids found in cannabis, like CBD, can block spinal, peripheral and gastrointestinal inflammation. Individuals suffering from headaches, fibromyalgia, IBS, and other related disorders may benefit from CBD products.
Cannabis has been used to treat anxiety and depression for thousands of years. CBD has been shown to reduce symptoms of anxiety (racing heart-rate, sweating) and increases blood flow to brain areas that control anxiety in Neuropsychopharmacology journals.
Individuals with inflammatory bowel disease- Crohn’s colitis, ulcerative colitis and irritable bowel syndrome- suffer from pain, cramping and persistent diarrhea or constipation. Stress is a contributing factor to severity of symptoms but there is no definitive treatment for these bowel disorders. CBD can suppress inflammation and suppress immune effects.
CBD can improve sleep without the “hangover” effects from sleep medications. Individuals who used cannabis for pain reported “good or very good” sleep quality in a 2007 study by Dr. E. Russo.
The Institute of Medicine reported that more than 116 million Americans are living with chronic pain. People with chronic pain have higher levels of depression, anxiety, and sleep issues. CBD in a vaporizer, topical balm or sublingual preparation can reduce pain without the negative side effects from other medications.
Cancer patients undergoing chemotherapy and radiation suffer from nausea and vomiting which leads to weight loss, fatigue, insomnia and depression. CBD has been found to be effective to reduce/eliminate these symptoms. Cannabis has also been found to have anti-tumor effects.
For more information on the beneficial effects of cannabis, order the Cannabis as Medicine Guide.
Question: What about Energy Drinks? There are so many to choose from how do I know which is the best.
The beverage market is being flooded with Energy Drinks as an alternative to drinking sugary (non-diet) soft drinks. Many contain as much or more sugar than soft drinks. Americans consume over 38 gallons of soft drinks per person per year, according to the American Beverage Association. That corresponds to about 63,000 calories or 18 pounds of body weight from excess energy requirements per year!
One of the reasons these energy drinks contain high amounts of sweeteners is because the vitamins, minerals, and caffeine products added for nutrition promotion have undesirable flavors like bitterness and metallic aftertaste.
Leading the list of nutritional beverages is Gatorade- a high sugar, high sodium plus potassium beverage. Potassium is recommended for vomiting, muscle weakness, diarrhea, and diminished respiration during acute illness. Eight ounces of Gatorade provides only 30 mg potassium while 8 ounces of orange juice = 450 mg potassium. Why settle for such an inferior potassium source at four times the cost?
Gatorade is also a poor sodium choice. It contains 110 mg sodium per 8 ounces. Sodium replacement is encouraged for fatigue, cramps, hypotension, and prolonged diarrhea. An 8 ounce glass of vegetable juice cocktail provides 653 mg sodium (plus 467 mg potassium) with no added sugar, artificial colors and flavors.
Caffeine-containing products are the most common botanical added to energy drinks. Caffeine, ginseng, Brazilian guarana and yerba mate (a tree cultivated in Paraguay) are ingredients in many of the above mentioned energy drinks. Caffeine-containing products tend to be bitter so these products have some of the highest content of sugar.
B vitamins- thiamine, riboflavin, B12, pantothenic acid, B6, niacin, and folic acid- appear on some drink labels. Consumers have erroneously been led to believe these extra B vitamins will be used to help cells produce more energy from the high sugar level that is needed to mask their taste. Cell metabolism does not work that fast.
Amino acids like taurine and carnitine are helpful in muscle recovery but will do little to enhance performance. Furthermore, amino acids taste BAD and require still more flavorings and sugar to disguise their taste.
Eating a 1-ounce stick of Mozzarella cheese and a medium apple will give you more sodium, potassium, B vitamins and amino acids than any of the energy drinks on the market. Of course, there would not be the sugar and caffeine “high” and chewing is required!
Question: As I get older my joints seem to get stiffer and hurt more. What can be done to prevent surgery to get rid of the pain?
Bone and joint disorders are frequently a sign of inflammation. Look into modifying your diet, lifestyle and daily habits to reduce joint problems. Living with Bone & Joint Disorders guide can be helpful.
Question: What kind of water is "pure" for good health?
Distilled water is the best source of pure water for many people at this time because of the questionable quality of municipal water supplies and well water. Inadequate monitoring at bottled water facilities and the use of plastic bottles makes “bottled water” less than ideal. The expense of artesan spring water puts it out of financial range for many people.
Ozonation and ultraviolet irradiation of water offers great potential for purification of large volumes of water. Most municipal companies use chemical additives (predominately chlorine) and aluminum compounds because they are cheaper.
Extended use of distilled water has been criticized because it contains no minerals. To make up for the loss of minerals in the distillation process, nutrient supplements and organic vegetables can improve the mineral content in the diet when distilled water is consumed.
Many department stores offer distillers for home use with tap water so carrying heavy jugs of water is eliminated.
New Millennium Concepts, Ltd. (www.berkeywater.com) at 1.888.803.4438 features the Berkey water filtration system used throughout the world by medical researchers. This highly efficient, gravity filtration system was developed over 200 years ago and still produces the safest, best tasting drinking water anywhere in the world.
Question: Why are studies about water quality hard to find in the media?
Studies about water quality are difficult to find because it brings into question the need for better water filtration in local communities, and the need for federal drinking water standards that do not exist.
The Canadian Press on January 26,2003 reported a study from the University of Calgary that may cause you to change your bottled water drinking habits. Researchers collected water samples from 76 plastic bottles repeatedly used by elementary school students. Over 30% of the samples contained bacterial contaminants suspected to be caused from insufficient hygiene (ie. lack of thorough hand washing).
A University of Idaho study tested water samples taken from soft drink and water bottles made from plastic called polyethylene tetrephthalate (PET) which released toxins into the water with repeated hot water and soap exposure. One of the toxins in PET is a known carcinogen shown to cause liver damage and reproductive problems.
A study by Halina S. Brown, Ph.D. et al. In the American Journal of Public Health 1984 found that skin absorption of volatile organic compounds (VOCs) from chlorinated water was greater after a shower than when drinking the same water. Skin exposure allowed for greater absorption of toxic compounds than from the gastrointestinal tract. Studies like this should give those who swim in chlorinated pools or shower with chlorinated water cause for concern. The byproducts of chlorine, called trihalomethanes, are more toxic than the chlorine alone.
So whether lead is leaching into the water from old pipes, or plastic toxins are deposited into the bottled water, securing a safe water supple is essential to good health. Water testing is not easy to achieve or afford. One of the oldest, reliable laboratories for water testing is National Testing Laboratories, Ltd. In Ypsilanti. Michigan.
Question: What kind of filtration system can provide healthy air?
Over the past 10 to 15 years many new technologies have been introduced in the heating, ventilation and air conditioning industry. One technology that is important for reducing airborne pathogens (germs) is ultraviolet energy. Ultraviolet disinfection of airborne organisms by use of free-standing air purifiers or a built-in UV system reduces allergy-causing fungi and molds (mold is one of 5 most common allergens).
Electronic air cleaners are especially important in bedrooms to remove microorganisms, mold spores and viral contaminants. Many people even travel with a portable air cleaner because hotel rooms can contain many airborne pathogens.
Question: How do I know if I have a thyroid problem?
The Thyroid Gland controls every chemical reaction in your body from basal temperature to cell growth. Monitoring for adequate thyroid hormone production is critical for maintaining optimum health. Without adequate thyroid hormone production you start living life like a tortoise. Low thyroid function makes everything WORSE : fatigue, depression, weight control, anxiety, digestive problems, decreased memory, headaches, sleep disturbances, balance, joint and muscle pain. Low thyroid can make disorders WORSE : diabetes management, anemia, allergies, sinusitis, irritable bowel, high cholesterol, arthritis, eczema.
A family history of thyroid disorders needs to be discussed with health care practitioner.Thyroid testing blood work is highly inaccurate in assessing function. Ultra sensitive TSH of 2.5 or higher = suspect low thyroid (not 5.0 in previous standards). Total T4 and free T3 are the most revealing tests. Thyroid antibody testing may be needed to accurately assess thyroid function.
Become aware of signs of low thyroid : awaken tired, low basal temperature, puffiness around eyes, swelling at base of neck, slow movements, cold hands/feet, dry hair & skin, brittle nails, acne, low sex drive, severe PMS, irregular/heavy menses. Living with Thyroid Disorders has a complete review of thyroid disorders and nutrition modifications needed.
Question: What about microwave cooking?
During the last ten years microwave ovens have been increasingly used to cook/prepare foods, not just reheat leftovers. Some people use a microwave for every meal and snack prepared! In 1976 the Russians banned microwaves following a Swiss study that showed the damaging effects of cooking in a microwave oven. The Swiss researchers were “found guilty of interfering with commerce” and fined, until the European Court of Human Rights overturned the lawsuit when it was discovered that the Swiss Association of Dealers for Electroapparatuses for Households and Industry had unfair influence over the Swiss court.
Dr. Hans Hertels research was a excellent well-designed nutrition study. He discovered that blood samples revealed decreased hemoglobin levels and increased white blood cell levels following microwaved food consumption. Microwaves altered the protein molecules in foods and LDL cholesterol increased.
Microwaving breast milk for a midnight feeding is NOT recommended. Immunoglobulins in breast milk are destroyed according to another study. A 2003 study in the Journal of the Science of Food and Agriculture revealed that microwaved broccoli lost over 75% of three antioxidant compounds studied (97% of the flavonoids). Steamed broccoli only lost 5 % of the same antioxidants.
Question: What can I do about cholesterol & triglyceride issues?
Many individuals with hyperlipidemia problems prefer to make diet and lifestyle changes before having to use prescription drugs. The Living with Hyperlipidemia – Cholesterol & Triglycerides publication provides diet and nutrition management guidelines, including supplement recommendations which can lower lipids just as effective as drugs.
Question: My blood pressure has been getting higher each time I see the doctor. How important is it to watch what I eat?
Untreated hypertension/high blood pressure is a silent killer. Don’t avoid the need for better food choices and lifestyle changes. The Nutrition Handbook chapter on Hypertension points out that blood pressure is not only related to sodium intake, but also calcium and potassium balance in the body. Developing appropriate food choice habits can be very important.
Question: What is all the fuss about eating "friendly bacteria"?
Not all bacteria are bad. Eating yogurt and fermented foods with good bacteria have been shown to improve immune function, reduce diarrhea and aid digestive health. A chapter on Digestive Wellness in the Nutrition Handbook can provide more details.
Question: I suffer from migraine headaches frequently. Are there modifications to my diet that I need to consider?
Yes, dietary components may be contributing to the frequency of your migraines. The Migraine Headache guide lists the many foods that may be contributing to headaches – chocolate, coffee, nuts, cheese and wine.
Question: Two months ago I had an acute gall bladder attack. How should I eat to avoid surgery?
Living with gallbladder flare ups means restricting foods like high fat cheeses, spicy foods, unpeeled fruits. The Digestive Disease publication includes information and menus for reducing gallbladder inflammation.
Question: Lectins are a current topic of interest for digestive health and weight reduction. Where are lectins found and how do I modify my diet?
Lectins are carbohydrate binding proteins which promote inflammatory responses like Crohn’s disease, systemic lupus, asthma, and rheumatoid arthritis. They were discovered over 100 years ago and cause leaky gut and gastrointestinal dysbiosis yet the push for a plant-based diet focusing on legumes as meat alternatives has overlooked the damage lectins cause to the gut. Legumes offer inferior nutrition compared to animal proteins so toxicity needs to be considered when recommending food choices.
As carbohydrate binding proteins, lectins are difficult to digest and irritate the brush border of the small intestine. Consequently, the tight junctions of the microvilli are damaged by prolamin and agglutinins which can lead to numerous disorders of the gastrointestinal tract and autoimmune diseases. Lectins are also a major contributor to leptin resistance which contributes to obesity.
As described in The Handbook of Plant Lectins: Properties and Biomedical Applications (John Wiley, 1998), foods that contain these toxic lectins are members of the pea family and include peanuts, pigeon peas, soybeans, kidney beans, mung beans, lima beans, lentils, fava beans, chickpeas, carob, green and yellow peas. Green beans, snow peas and snap peas are usually well tolerated once the gut has been healed since they are immature protein sources with minor amounts of lectins.
Lectins are found in other foods including grains and pseudo-grains. Grains are seeds from grasses- barley, oats, rice, rye, millet, wheat, teff, corn, kamut, spelt and possibly wild rice. Many gastroenterologists believe that the detrimental affects of lectins in grains are a factor in the development of celiac disease. Genetics and frequent consumption possibly play a critical role in the severity of sensitivities to these foods.
Pseudo-grains are seeds from broadleafed plants- amaranth, buckwheat, chia, and quinoa. These seed products were geographically limited to specific populations and only available on a limited basis seasonally. But modern agriculture has greatly increased the consumption of these pseudo-grains because they can be labeled “gluten-free” because US standards allow any grain with less than 20 ppm to be called gluten free.
Omitting toxic lectins- prolamins and agglutinins- from the diet is critical for gut health. Prolamins are predominately found in the seeds of plants. Gluten is the most widely known source of prolamins. They get their name from the high content of the amino acid proline. Research studies have shown that the prolamins in quinoa, corn and oats can cause damage to the digestive tract in people with celiac disease, yet these grains are frequently included in a gluten-free diet.
Aggltinins are named for their ability to cause clumping of red blood cells. The most recent example of how this toxic lectin works is the bioterrorism threat caused from ricin. Ricin is the compound in castor beans that is so toxic that only tiny amounts are needed to cause death. Agglutinins are found on the seed coatings of grains and pseudo-grains and serve to protect the seed from fungus growth. Genetically modified crops- wheat, corn, soybeans- have higher amounts of agglutinins to insure higher yields.
A leaky gut is harmful to the innate and adaptive immune systems. Toxic lectins cause inflammation and induce cytokine production. As few as five soaked, uncooked kidney beans can lead to gut distress for the raw foodies while 1 tablespoon of peanut butter leads to peanut agglutinins entering the bloodstream soon after consumption.
Paolo Zatto and Pamela Zambenedetti from Padova, Italy studied lectins, microglia and Alzheimer’s Disease (AD) as reported in Lectins and Pathology, 2000. The microglia of 10 AD brains stained intensely for agglutinins. Their research concluded that the glycation reaction seen in AD from lectins may serve as a significant factor in amyloid plaque development and disease progression.
Bacteria overgrowth in the gut is associated with a wide variety of diseases- septicemia, pulmonary infections, enteropathies. Adhesion of pathogenic bacteria to epithelial cells in the gut can be a critical first stage in the infectious disease process. Michele Mouricout and Bruno Vedrine of Limoges, France described how lectins cause adhesion of numerous bacterial strains to intestines, brain tissues, urinary tract, lung and corneal cells. Their research is reported in Lectins and Pathology, 2000 illustrates the mosiac effect of how agglutinins cause tissue damage.
Even though lectins have been identified for decades, little interest has been shown by biological and medical science. Since they are so widely distributed in foods consumed daily, lectins may finally become recognized as partners in the pathogenesis of diseases like cancer. Galectin-3 (gal 3) galactoside-binding lectin is found on the surface of most cancer cells and has been reported to promote angiogenesis. Lectins are not oncogenes but they help in cancer progression once initiated. Some are implicated in adhesion while others cause metatasis.
Isn’t it about time that nutrition science took a closer look at the lectin levels in foods consumed daily and customize the diet for lectin sensitivity to better manage inflammation and auto immune diseases? The higher intact of GMO food in the diet, the more lectins are consumed. Without food labeling of GMOs, consumers will continue to be misled and sick.
Question: What are phosphates and where do I find them in foods?
Dietary phosphorus occurs naturally in foods like dairy products, animal meats and legumes. The institute of Medicine recommended dietary allowance (RDA) is 700 mg/day while the NHANES data indicates that the typical American consumes more than twice that every day.
Phosphorus is considered an essential nutrient but it is increasingly being added to processed foods via additives (anti-caking agents to preserve moisture and color) or as a stabilizer, leavening agent or acidifier. Since it is not required to be listed on the label, it is difficult to know how much is being added and consumed. High levels of phosphorus is now being considered an independent predictive factor in mortality and morbidity from cardiovascular, kidney, and osteoporosis disorders.
People with celiac disease need to be considering how many processed foods they are consuming as food manufacturers continue to offer increasing numbers of gluten-free processed foods. According to Packaged Facts 2012, breads, cereals and grains comprise 53% gluten-free purchases; snack foods 44%; sweet baked goods (cookies) 30%; frozen/refrigerated meals and entrees 27%; baking mixes 26% and packaged dinner/side dishes 24%.
Phosphates in the form of food additives contribute to the increasing health implications when not consuming a fresh foods diet. Carbonated beverages are the best way to reduce phosphorus levels in the diet. Aside from that, the person with celiac disease must pay attention to ingredient statements that may include these declarations: tricalcium phosphate, trimagnesium phosphate, disodium phosphate, dipotassium phosphate. According to current regulations, these ingredients are safe when used in good manufacturing processes but the more one consumes prepared foods, the more elevated the blood phosphorus levels can rise.
The Institute of Food Technology in its December 2012 journal states,” It has been difficult for consumers to find gluten-free alternatives that taste good and have desirable texture properties. Consequently, manufacturers are looking for different ingredient solutions that will address these problems”. Phosphate additives have provided that solution without consumers being aware of the health implications.
Yes, the food world offers a wider array of gluten-free foods that ever before but just because it states “gluten-free” on the label does not mean it is a healthy food for every day consumption. Remember: Fresh is Best!
Here is a guide I use to help those choosing processed foods be a wiser consumer:
Baked Goods – cake mixes, donuts, refrigerated dough = pyrophosphates for leavening and dough “improver”.
Beverages – phosphoric acid in colas for acidulant, pyrophosphate in chocolate milk to suspend cocoa, pyrophosphate in buttermilk for protein dispersion, tricalcium phosphate in orange juice for fortification, tetrasodium phospahte in strawberry flavor milk to bind iron to pink color
Cereals – phosphate in dry cereals to aid flow through extruder and fortification
Cheese – phosphoric acid in cottage cheese to set acidification, phosphate in dips, sauces, cheese slices and baked chips for emulsifying action and surface agent
Imitation Dairy Products (non-dairy products) – phosphate as buffer for smooth mixing into coffee and as anticaking agent for dry powders
Egg Products – phosphate for stability and color/foam improvement
Ice Cream – pyrophosphate to prevent gritty texture
Meat Products – tripolyphosphate for injections into ham, corned beef, sausage, franks, bologna, roast beef for moisture and color development
Nutrition Bars & Meal Replacement Drinks – phosphates for fortification and microbiological stability
Potatoes – phosphate in baked potato chips to create bubbles on surface, and pyrophosphate in French fries, hash browns, potato flakes to inhibit iron induced blackening
Poultry – tripolyphosphate for moisture and removal of Salmonella and Campylobacter bacterial pathogens
Puddings & Cheesecakes – phosphate to develop thickened texture
Seafood – tripolyphosphate in shrimp for mechanical peeling, pyrophosphate in canned tuna and crab to stabilize color and crystals, surimi (“crab/sea sticks”) triphosphate and pyrophosphate as cryoprotectant to protein
For those not having food composition tables available, here is a comparison of common snack foods to show how phosphorus levels quickly can add up. Many food companies do not provide analysis information on phosphorus because it is not required for the nutrition label.
Hershey Bar with Almonds 116 mg
Cola Beverage (12 oz) 44 mg
M&M Peanuts (1.74 oz pkg) 93 mg
Yogurt (1 cup) 300 mg
Total Cereal (1 cup) General Mills 200 mg
Peanuts (1 oz) 150 mg
Apple, raw (1 med) 10 mg
For more information on Phosphorus and its effect on bone health and cardiovascular issues, visit my website www.betty-wedman-stlouis.com.
References available upon request.
Question: Heavy metal poisoning and toxicity from mercury have been linked to headaches, achy joints and muscle weakness. How do I control mercury poisoning?
Answer: Two mercury compounds have been shown to be toxic to the neurological
system. Methylmercury is found in dental amalgams, power plant discharge and
other environmental pollutants. Ethylmercury is the breakdown of Thimerosal
which is used as a preservative in vaccines.
Methylmercury goes through metabolism in the liver and bile to the
intestines where it can be excreted in the feces as an inorganic compound. It can
also be metabolized by phagocytic cells in every tissue of the body including the
microglia of the brain. How ethyl is metabolized is not known according to Thomas
Clarkson, PhD, U of Rochester Medical Center, NY.
As mercury builds up in the body, anxiety, nervousness, mood changes and
depression symptoms can give way to muscle numbness or tremors. All fish and
shellfish have methylmercury due to environmental pollution. The larger the fish,
the more mercury it likely contains.
Vaccines are a major source of mercury due to the frequency and
concentration of ethylmercury received in each dose. Why ANY vaccine is given to
an infant 6 months or younger (especially low birth weight or premature) defies
medical science. The central nervous system is very sensitive in infants.
The Scientific Review & Vaccine Safety group convened by Walter Orenstein,
Director of the National Immunization Program at The Center for Disease Control
and Prevention (CDC) in June 7-8, 2000 reported that 140,000 children born
between 1992 and 1997 had 40% autism and 37% had speech delay in the
California Kaiser HMO study. They were administered DTP and HepB vaccines from
1 month to 6 months of age. TICS at 3 months and attention deficit disorder were
reported by Tom Verstraeten, M.D., CDC epidemeologist at CDC. The vaccines used
in the study were multiple dose vials containing Thimerosal along with 2 polio
vaccines administered before the age of 2.
Vaccines need to be a CHOICE not a MANDATE because they are contributors
to neurological disorders and mercury toxicity. Denial and lack of acknowledgement
that vaccines can injure people, especially children (seizures, fever, neurological
issues) violates parental trust and promotes distrust of all government public health
Bad ethics and bad science have resulted in media campaigns, editorials and
state declared public health emergencies. Violations of basic human rights due to
incorrect assumptions about safety overlook that the U.S. Supreme Court has upheld
that vaccines are “unavoidably unsafe” in order to shield manufacturers from
liability for death and injuries they cause (Bruesewiyz v Wyeth 2011).
Vaccines have a partial and limited efficacy. The CDC along with the
pharmaceutical industry play on consumer fears to justify forced vaccinations of
everyone. The U.S. co-authorship and allegiance to the Nuremberg Code of Human
Rights and the Helsinki Declaration governing biomedical research indicates that
every person must give informed consent to all medical and surgical procedures
(World Medical Association, Ethical Principles for Medical Research Involving
Human Subjects, Helsinki 1964, amended 2013).
As a public health nutritionist for over 40 years, I urge people to refuse
unwanted/unneeded/unsafe medical treatment. If and when vaccines can be proven
to be truly safe and effective, there will be no need to mandate them. Until that
happens, preserve the personal liberty embodied in the democratic rights our
founders fought and died for (Constitution of the United States of America Bill of
Rights Amendment 1).
To limit mercury poisoning, follow these common sense recommendations:
No fish or shellfish consumption during pregnancy and breastfeeding
Limit seafood consumption to no more than 2-4ounce servings per week
No childhood vaccinations before 6 months of age
No more than ONE childhood vaccination from a single-dose vial (no
Adult vaccinations only from single dose vial (no Thimerosal)
Remember, individuals receiving vaccines from live viruses (measles,
mumps, rubella, chickenpox, rotavirus, oral polio, influenza) “shed” them –
contagious for weeks afterward. (Pediatrics 2010;125:938) (Eurosurveillance