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This weeks at Yes to Life Radio Show, Test Match with Mark Bennett Functional Medicine practitioner provides some pointers towards making choices from the vast range of tests now available to those with cancer
Click here to listen to Podcast Interview Episode 054 In this episode of Dr Elmar Jung’s Tooth Talk Podcast, we discuss
Delighted to be invited to talk at the Nutritional Science & Cancer online congress on the 27th and 28th March being organised by Yes to Life This two day Congress explores this fascinating and crucial topic from many angles. We have 14 top speakers including BBC Food Programme presenter Sheila Dillon, Naturopathic Oncologist Dr Nasha Winters, Founder of the Alliance for Natural Health Dr Rob Verkerk, Functional Medicine Practitioner Mark Bennett and Penny Brohn’s Dr Catherine Zollman. The Congress also includes a workshop-focused day delving into immunity and the microbiome, the anti-cancer diet and medicinal mushrooms. It is wonderful to see research into the effects of nutrition in cancer accelerating, notably in countries which have embraced the concept of Integrative Medicine. As a result, our understanding is growing rapidly which in turn is leading to fresh strategies, as well as supporting some that have flourished as therapies outside of the mainstream. Book your ticket now at www.yestolifeconference.org.uk https://www.yestolifeconference.org/mark-bennett-session
Cholesterol, Saturated Fat and Cardiovascular Disease: * Please note that the following information is for your general knowledge only and is not a substitute for professional medical advice or treatment for specific medical conditions. Always consult your Dr/GP before making any health care decisions and/or adjusting prescribed medications/dosages. * It is akin to an indisputable fact that elevated cholesterol levels are a considerable risk factor for cardiovascular disease. However, is this really the case? Both clinical experience in combination with recent evidence, would suggest that it is not as simple as that. Like most measurements in the body, levels should not be viewed in isolation, but instead within the context of overall metabolic health (i.e insulin resistance, blood sugar imbalances, elevated triglycerides and the HDL to LDL ratio). Stress levels are also a significant factor to take into consideration. Research suggests that cholesterol levels can be raised between 8 and 65%, free fatty acids by up to 150% and triglycerides by up to 111%, within an hour of a ‘stressful event’! https://tinyurl.com/y5vrwawr Please see the following high powered, high quality reviews along with an expert opinion that really questions the whole premise that reducing cholesterol – even LDL cholesterol (the so called ‘bad’ cholesterol) is a fundamental requirement to reduce the risk of future cardiovascular events. In respect of the so-called link between excessive saturated fat intake and cardiovascular disease, please see this recent review and expert opinion: So what about the latest drugs that are now being used to drive cholesterol levels down, called PCSK9 inhibitors. Do they actually reduce the risk of having a cardiovascular event along with the risk of dying for any reason? The results of this recent meta analysis (a review of multiple studies) across both published and unpublished data would suggest otherwise: https://tinyurl.com/yxh9hh26 – with the following conclusion: ‘Our meta-analysis of clinical events registered on ClinicalTrials.gov did not show that PCSK9 inhibitors improve cardiovascular health. Evolocumab/Repatha increased the risk of all-cause mortality’. If you are presenting with/or are concerned about cardiovascular disease/risk, you do have more control that you would first be led to believe. By employing a multifactorial personalised dietary, lifestyle and functional approach, alongside working in a safe and integrated manner with your GP/Dr, it is often possible to reduce or even stop certain prescribed medications. Please remember that you should never under any circumstances adjust/stop any prescribed medication, without first checking with your GP/Dr.  
The gallbladder is a small pouch/sac under the liver that releases bile into the gut in order to emulsify/disperse fats, so that digestive enzymes can break the fats down for optimal absorption. ‘Gallstones are small stones, usually made of cholesterol, that form in the gallbladder’ (NHS website). Whilst it is estimated that between 10-15% of the UK population present with gallstones, the vast majority are symptom free (Royal College of Surgeons). If however gallstones move from the gallbladder to other areas such as the bile duct, it is possible for the stone to cause a blockage. This can stop the gallbladder emptying, as well as occasionally causing inflammation of the liver and/or pancreas. This can cause severe pain under the right rib cage, which commences suddenly and lasts anywhere from 30 minutes to many hours. Other symptoms include pain in the right shoulder and/or between the shoulder blades, nausea/vomiting and jaundice. It has been said that ‘you do not need a gallbladder to live’. Whilst this is technically true, it is important to remember that the gallbladder is not a design flaw of the human body and has an important role to play in digestion and maintaining the optimal health and function of the digestive system. Removal of the gallbladder can lead to accumulation of bile in the liver (which can cause its own issues) along with alterations in the balance of the gut bacteria possibly contributing to the development of Small Intestinal Bacterial Overgrowth (SIBO). Unless the underlying reasons for the production of gallstones are addressed, it is possible that stones may appear in the liver/bile ducts even without a gallbladder. Modern medicine will either prescribe painkillers and a low fat diet (which can make the situation worse in the long term) in mild and infrequent cases or surgery. The complete removal of the gallbladder via surgery (cholecystectomy) is performed around 67,000 times per annum in the UK, costing £112 million (NICE 2014 data). Whilst surgery may be unavoidable in certain situations, the removal of the gallbladder should be avoided if at all possible. Clinically, I have experienced a number of clients completely resolve their regular gallbladder attacks by changing diet (removing inflammatory foods), resolving imbalances in the microflora/healing ‘leaky gut’ and using if appropriate natural agents to help stimulate bile flow or supplementing with bile itself.
The main symptoms of constipation include having to strain to defaecate, the feeling of incomplete bowel evacuation, the passing of hard and lumpy output that is either larger or smaller than it should be and/or having less than 3 outputs per week. Other symptoms that may also be present include bloating, gas, nausea, migraines, headaches, lower back pain, anxiety and fatigue. The reported prevalence rates of constipation in the UK vary widely between studies, with figures ranging from 4% to 20%. Constipation affects twice as many women as men and older people are five times more likely than younger adults to suffer from constipation (NICE data). Whilst being constipated maybe considered as ‘normal’ it is far from ‘optimal’, as it clearly reflects underlying functional system imbalances in the body. There are a multitude of potential reasons as to why constipation occurs. These include poor diet, dehydration, lack of appropriate fiber (although increasing fiber with chronic functional idiopathic constipation – long term constipation with no known cause – can in fact make things worse), gluten related disorders and dairy sensitivities, other unidentified food sensitivities (will be unique to the individual), imbalances in the bacterial species of the gut (dysbiosis), small intestinal bacterial overgrowth (SIBO) – typically the production of too much methane, medication use – read the potential side effects of any medications that you are taking and discuss with your GP if required – opioid induced constipation is extremely common, stress, sub optimal magnesium status, thyroid dysfunction, hormonal imbalances, lack of exercise, food poisoning, accidents (damage to the vagus nerve) and even ‘long COVID’. Often, simply adjusting diet (the general advice is to try increasing fiber), drinking more water and increased levels of exercise will improve/resolve the situation. If however these basic adjustments do not deliver the required benefits, then it is important to engage with your GP to ensure that there are no other significant underlying conditions (in rare cases chronic constipation is correlated with an increased risk of developing conditions such as Parkinson’s disease, multiple sclerosis and even bowel cancer). Please however note that relying long-term on the use of laxatives to achieve the desired output type and frequency, is not addressing ‘why’ you are constipated. By working with a suitably qualified practitioner and thoroughly evaluating the myriad of potential reasons as to why constipation is happening, should lead to answers and an effective solution.  
Cancer is the second leading cause of death globally, accounting for an estimated 9.6 million deaths, or one in six deaths, in 2018’ (World Health Organisation – September 2020). Unfortunately the current situation is that there are approximately 1,000 new cancer cases every day in the UK (Cancer Research UK – September 2020) and 465,000 every day globally in 2018 (World Health Organisation – September 2020). ‘1 in 2 people in the UK born after 1960 will be diagnosed with some form of cancer during their lifetime’ (Cancer Research UK – September 2020). Is this acceptable? I would suggest not, especially as the current mainstream belief is that up to 40% of cancers could be prevented (Cancer Research UK – September 2020). ‘Obesity, chronic low-grade inflammation, and high blood glucose, insulin and insulin-like growth factor 1 levels have been associated with a higher risk not only of developing but also of dying from various cancers’ (Obesity and Diabetes: The Increased Risk of Cancer and Cancer-Related Mortality – Physiological Reviews 2015) Whilst there have undoubtedly been considerable advances in recent years in the ‘standard’ treatment options available and ‘survival rates’ (defined as living for more than 10 years) have doubled in the past 40 years in the UK (Cancer Research UK – September 2020), this disease still continues to inflict an ever increasing and unacceptable economic, social and emotional burden on humanity. This is in spite of unimaginable amounts being spent on research and treatments since the ‘war on cancer’ was declared in 1971. ‘Survival rates’ are not uniform across cancer types, age and sex, ranging from 1% with pancreatic cancer to 98% with testicular cancer (Cancer Research UK – September 2020). Whilst increasing survival rates are clearly a good thing, is simply ‘surviving’ as opposed to ‘thriving’ good enough? Should we take comfort from the fact that whilst 50% of us are expected to develop cancer at some point in our lives, that we should simply rely on standard modern medical treatments to come to our rescue at the point of crisis, with all their potential negative consequences for the rest of our lives, as opposed to thinking about other options, to not only help reduce the risk of developing cancer in the first place, but also improving outcomes? Conventional cancer treatments are typically brutal leaving ‘a gruelling physical and mental legacy for many years afterwards….and many of these people are not living well…..living with multiple long term conditions…..including chronic fatigue, sexual difficulties, mental health problems, chronic pain, urinary and gastrointestinal problems and persistent tissue swelling’ (‘Throwing light on the consequences of cancer and its treatments’ – Macmillan Cancer Support, 2013). What are the actual long term social and economic costs associated with just using standard modern medical cancer treatments? What if we could reduce these risks and long term costs by working in a more integrated manner using appropriately constructed and implemented complementary interventions, improving the effectiveness of conventional treatments and reducing their potential long term negative consequences? What if we made this this type of approach available to everyone under NHS care, rather than it being a consideration for those of us that are fortunate enough to be able to consider such options. I would make an educated guess that the return on investment on working this way would be enormous, from both an economic and social perspective. The other key area to look at in depth is the quality of the dietary advice that is being given on a population wide basis to help reduce the ever increasing number of people that are developing cancer. There is very strong evidence to support the notion that as we have moved further and further away from our ancestral diets, reducing fat intake and dramatically increasing carbohydrate consumption, that cancer frequency has increased (Nutrition and Physical Degeneration: A Comparison of Primitive and Modern Diets and Their Effects. Oxford, Benediction Classics, 2010). Is it possible that the current dietary guidelines and trajectory are completely incongruent with maximising human heath and well-being? Unfortunately we do not have the space to discuss that thought here! As a functionally trained practitioner, working with a number of cancer clients at any one point in time, my experience and understanding is that cancer is a complex multifactorial chronic disease. The evidence would strongly suggest that complementary approaches when combined with modern medical treatments can significantly improve patient outcomes. Here are a few examples: The evidence supporting the use of a ketogenic dietary approach (the very strict control of carbohydrate intake, with moderate protein consumption and the majority of calories coming from high quality fats) improving the effectiveness of radiotherapy is convincing (Fasting, Fats, and Physics: Combining Ketogenic and Radiation Therapy against Cancer – Complementary Medicine Research 2018). A ketogenic state would appear to protect healthy cells, but not cancer cells, from high dose chemotherapy (Starvation-dependent differential stress resistance protects normal but not cancer cells against high-dose chemotherapy – PNAS 2008). The effectiveness of a ketogenic approach in combination with hyperbaric oxygen, hyperthermia (increasing temperature in a targeted manner) and chemotherapy in the most aggressive form of breast cancer has been observed (Efficacy of Metabolically Supported Chemotherapy Combined with Ketogenic Diet, Hyperthermia, and Hyperbaric Oxygen Therapy for Stage IV Triple-Negative Breast Cancer – Cureus 2017). There is very strong evidence to support the notion that the combination of hyperthermia in combination with radiotherapy translates into a 25% improvement in ‘complete resolution’ of head and neck cancers (Hyperthermia and radiotherapy in the management of head and neck cancers: A systematic review and meta-analysis – International Journal of Hyperthermia 2015). High dose medicinal mushroom therapy (Mycotherapy) can be a very powerful complementary approach – ‘there are more than 5,000 publications that indicate the beneficial effect of the extract of certain mushrooms in cancer’ (Dr Pere Gascón (oncologist) for ‘InFocus’ – IHCAN and Nutrition May 2019). The current standard medical solutions being offered to the cancer patient are not good enough. Why are we not offering complementary approaches that have real evidence of potentially making a difference to their outcomes to all cancer patients? These options may of course not be to everyone’s liking, but at least provide the patient with the choice and run through the potential benefits of doing so. Unfortunately I still hear from the cancer clients that I have the privilege of working with that their doctors/oncologists state that diet has nothing to do with helping treat cancer and improving their outcomes! This is an unbelievable statement and simply does not make any medical or biochemical sense. Why wouldn’t the food that you consume be the cornerstone of any treatment plan? Food is one of the most powerful medicines known to human kind. It can literally switch genes on and off (nutrigenomics). A ketogenic approach should not be positioned as a diet, but instead as a medicine. It is not always appropriate for everyone to pursue (even if they wish to do so), especially if there are significant imbalances in the microflora/bacteria (dysbiosis) and permeability (leakiness) of the gut present due to an increased risk of moving toxins (LPS – the ‘exhaust’ of bad bacteria) across the gut barrier into systemic circulation. This is why it is important to work with a suitably qualified practitioner who can guide the client through the process of not only evaluating the suitability of using such an approach, but also personalising the intervention in respect of identifying other imbalances that may also be present, covering areas such as unidentified food sensitivities (which if present will contribute to a heightened inflammatory load on the body), lectin/histamine intolerances, micronutrient imbalances and digestive capacity in association with levels of dysbiosis. Finally, whilst the above considerations are important, the approach should not stop there. All lifestyle elements should be thoroughly evaluated including but not limited to stress levels, sleep quality, toxic load, electromagnetic field exposure and movement. The therapeutic use of appropriate breathing and body exercises, meditation and near infra-red saunas in combination with cold water exposure are all therapeutic options to consider. This is all about the power of ‘marginal gains’, which we have written about before. We need less dogma and more integration if we are to start really getting control of this devastating disease. The pieces of the puzzle are all there, we just need to start putting them together.    
Diverticula disease includes diverticulosis and diverticulitis. Diverticulosis occurs when small pouches or pockets develop in the colon (the large intestine). This is a very common condition occurring in approximately 1 in 3 over the age of 60 and half of 80 year olds. The majority of individuals will have no symptoms with diverticulosis. Diverticulitis is when these pockets become inflamed. This is when symptoms can manifest, with pain in the lower left side of the abdomen being the most common. Other key symptoms include tenderness of the tummy area, cramping, bloating, constipation/diarrhoea, fever, nausea and vomiting. Approximately 25% of individuals with diverticulitis will go onto develop potentially very serious complications including perforations of the gut wall, obstructions and inflammation of the lining of the abdomen. Medical treatments include antibiotics, pain relief and surgery. Current mainstream dietary advice to help reduce the risks of diverticula disease is based on limited evidence. Advice includes avoiding nuts and seeds and eating more fibre. So what are the key triggers? Chronic low-grade inflammation and imbalances in the micro ecology of the gut (dysbiosis) are the most significant triggers of diverticula disease. These are of course connected. For those of you that have been reading this column, this will be of no surprise, as the harmonious balance of bacteria in the gut is a fundamental pillar of well-being. The evidence base and clinical experience suggest that there is a significant correlation between the presence of Small Intestinal Bacterial Overgrowth (SIBO – a type of dysbiosis) and diverticula disease. SIBO is where the small intestine (the part of the digestive system responsible for absorbing nutrients) is overgrown with bacteria that should not be there. This is a notoriously difficult condition to effectively treat, as unless the key factors that caused SIBO to happen in the first place are resolved, then it will typically return no matter whether Rifaxamin (a special non absorbable antibiotic) or antimicrobials are used. Imbalances that typically trigger the presence of SIBO include poor digestive capacity (weak stomach acid/bile flow and low digestive enzyme status) and poor motility of the small intestine (the migrating motor complex) due to compromised vagus nerve health (often connected to stress). Probiotic and prebiotic supplementation have both been shown to be beneficial, as has shifting diet towards a whole foods anti-inflammatory approach, reducing stress, exercising, undertaking myofascial therapy and using targeted supplementation.    
Parkinson’s Disease (PD) was first described over 200 years ago and is one of the most common progressive neurodegenerative conditions. Whilst there are many different symptoms, the main ones are tremor (shaking), slowness of movement and rigidity/muscle stiffness. Symptoms are caused by the brain losing its ability to produce enough dopamine, which is key to co-ordinating movement. The evidence base suggests that there are a number of potential factors involved in the development of PD including increased exposure to pesticides/herbicides and toxic metals, elevated levels of iron, digestive system imbalances (constipation is now considered to be a key symptom – often present up to 10 years before diagnosis), Small Intestinal Bacterial Overgrowth (SIBO), Helicobacter pylori infections, increased ‘leakiness’ of the gut lining, nutrient deficiencies and associated mitochondrial dysfunction, gluten related disorders and autoimmunity. One key area of research involves the observed accumulation in the brain of a misfolded protein called alpha-synuclein, which has been shown to accumulate in the gut’s own nervous system years before the diagnosis of PD. Currently there is no cure for PD, with treatments relying on a combination of medications (which aim to increase dopamine levels – often with significant side effects), exercise and complementary therapies. The evidence base now strongly suggests that gut health is a key factor in the development of PD. The gut/brain axis is irrefutable with the central nervous system being directly affected by the balance of bacterial species in the gut itself. Multiple studies have shown there to be significant alterations in the bacterial species (dysbiosis) of individuals with PD compared to healthy controls and it has been shown that the use of specific strains of probiotics can provide a marked reduction in key symptoms of PD when compared to placebo. So the chain of events leading to PD might look something like this: dysbiosis (caused by poor diet/lifestyle/toxic load/stress/parasites) causes an increase in ‘leakiness’ of the gut and the expression and accumulation of misfolded alpha-synuclein, which is then transported from the gut to the brain directly via the vagus nerve. Chronic inflammation and ‘leakiness’ of the gut lining promote body wide inflammation, which in combination with the accumulation of misfolded alpha-synuclein in the brain causes damage to the dopamine producing cells of the brain and hence PD – (NPJ Parkinson’s Disease (2017)). Maybe the gut holds the keys in respect of unlocking effective preventative and therapeutic interventions for this devastating condition?
Vitamin D is called the ‘sunshine vitamin’ as it is produced in large quantities by the action of sunlight on the skin. The science clearly shows that ‘optimal’ levels of vitamin D (circa 150 nmol/L – UK units) are associated with a significant reduction in the risk of developing a number of chronic diseases (other than osteoporosis) including, but not limited to cancer, diabetes, Alzheimer’s, depression, high blood pressure, autoimmunity, asthma, eczema, multiple sclerosis, cardiovascular disease and respiratory diseases. There has been a flurry of research/reviews appearing in the literature over the past 6 months discussing/analyzing/questioning the potential role that optimising vitamin D levels might have on reducing the severity of COVID-19. One particular recent preliminary study titled ‘Patterns of COVID-19 Mortality and Vitamin D: An Indonesian Study – (Prabowo Raharusuna et al, April 26, 2020)   analysed the outcomes of 780 hospitalised COVID-19 patients and concluded that ‘when compared to cases with normal vitamin D status, death was approximately 10.12 times more likely for vitamin D deficient cases’. The chart below (taken from the above study) clearly shows that when vitamin D levels are above 32 ng/ml (US measurement) which equates to 80 nmol/L in UK numbers, the risk of death is reduced 10 fold. This very strongly suggests that one of the most effective strategies that you can do, to stay as well as possible, should you ever get COVID-19 is to have optimal levels of vitamin D, which is circa 150 nmol/L. This is an extraordinary observation that has enormous potential therapeutic and prophylactic implications, especially as supplementing with vitamin D is cheap and easy to do. Another recent review paper titled ‘Point of view: Should COVID-19 patients be supplemented with vitamin D?’ (C Annweiler et al – Maturitas, 2020), analyses the available evidence base according to the ‘Hills Criteria of Causation’ (used to assess evidence of a ‘causal relationship’) and concludes that ‘vitamin D may be considered a biological determinant of COVID-19 outcomes’. This paper then goes on to say that ‘given the lack of specific treatment for COVID-19, the urgency of the pandemic, and the safety of vitamin D supplementation, these observations provide an argument for testing vitamin D as an adjuvant treatment to improve the clinical presentation of COVID-19 and its prognosis’. A number of randomised controlled trials are now thankfully underway. In the meantime, given the significant evidence base linking ‘optimal’ levels of vitamin D to improved COVID-19 outcomes, why would one not measure current levels (can be done at home using a finger prick test – https://www.revital.co.uk/revital-nhs-vitamin-d-test-kit-kit and  https://medichecks.com/products/vitamin-d-25-oh-blood-test are good options)    supplement accordingly (a safe dosage to take per day to improve levels would be 5,000 IU) to achieve/maintain optimal levels, especially as there is a great deal of concern about a second wave of COVD-19 in the coming winter? Whilst clearly this will not prevent COVID-19 being contracted, the current data does strongly suggest that it will reduce the risk of potentially fatal complications – thereby protecting the NHS and saving lives. Please do not simply supplement with vitamin D without testing levels, as it is a fat-soluble vitamin, and can therefore become toxic at high levels. It is also important that you monitor progress (retest every few months) if supplementing with vitamin D, so that the dosage can be adjusted accordingly to achieve/maintain optimal levels. You cannot guess your levels – you have to test. Vitamin D supplementation should always be discussed further with your doctor if you have parathyroid issues, elevated calcium levels, kidney disease or sarcoidosis. Another key point to consider is that it is generally accepted that Black Asian and Minority Ethnic (BAME) groups living in the West have significantly lower levels of vitamin D compared to their white counterparts. This is due to the fact that the sun is not strong enough to generate sufficient levels of vitamin D due to the sunlight protective effect of increased melanin pigment in the skin. Maybe, just maybe this is one of the most significant reasons as to why a disproportionate number of this group are dying of COVID-19? It should also be noted that as a nation the UK has one of the highest levels of vitamin D deficiency in Europe, with average levels at 47.4 nmol/L and that it is perfectly possible that this fact is contributing to the high COVID-19 death rate (105 per million) that we are experiencing compared to other countries (on the other end of the scale Slovakia has an average vitamin D level of 81.5 nmol/L and a death rate of 0.4 per million) – ‘The role of vitamin D in the prevention of coronavirus disease 2019 infection and mortality’ – Petre Cristian Ilie et al – Aging Clinical and Experimental Research. So in summary, the evidence base would very strongly suggest that one of the simplest things that you can do to reduce the risk of developing serious complications if you contract COVID-19, is to optimise your vitamin D levels – aiming for circa 150 nmol/L, by testing, supplementing and monitoring your progress.  
Hippocrates the father of modern medicine famously stated 2,400 years ago that ‘all disease begins in the gut’. The gut is the 25 feet of tubing that runs from the mouth to the anus and contains on average 100 trillion bacteria (the microflora/microbiome) weighing approximately 2 kg and over 3 million genes. The explosion in scientific research over the past 10 to 15 years into the fundamental role that optimal gut health plays in respect of our overall health and well being, is starting to enable us to understand just how true these wise words are, yet to date modern medicine has yet to embrace this paradigm. Clinically, no matter what chronic disease the client is presenting with, we always start with supporting gut health. Optimal gut health is the foundation upon which your house of health is built. Optimal health requires optimal gut health. Any form of diarrhoea/constipation, excess mucous, light/excessively dark coloured and/or foul smelling output are all clear signs of gut imbalances being present. You do not however have to be presenting with any overt signs of dysfunction to still have gut imbalances. This is an oversimplification, but gut health is dependent on three key areas of the system working as well as possible: digestive capacity (includes stomach acid strength, bile flow and digestive enzyme status), the balance of the individual bacterial/yeast/fungi/parasite and viral inhabitants and the ‘leakiness’ of the gut lining (the gut lining regulates what is let in and kept out). All of these areas are intricately interconnected. If there are imbalances/issues with any of these key areas, then it is almost inevitable that your health will be negatively impacted in some way. The evidence base continues to uncover real connections between overall gut health and an ever increasing number of chronic conditions that are becoming a significant issue for society, including but not limited to anxiety, depression, IBS, inflammatory bowel disease, arthritis, Parkinson’s/MS/ALS/neurodegenerative conditions, dementia, cancer, cardio vascular disease, diabetes and metabolic dysfunction. Thanks to modern testing, we can now comprehensively measure how well each of these key areas of gut health are performing and then subsequently create personalised interventions to help support/correct any identified imbalances, often with impressive results. Why then, after 2,400 years, is this approach not yet a cornerstone of modern medicine and chronic disease management?
Coeliac disease (CD) is an autoimmune condition where the body’s immune system attacks and damages the villi (the finger like small protrusions in the small intestine/gut). Originally considered a rare childhood condition it is now recognised as primarily an adult disease. CD is essentially a disease of malabsorption. If the cells are not getting the micronutrients from the food that we eat, then logically a number of significant health problems can eventually manifest anywhere in the body. A recent meta analysis in The American Journal of Gastroenterology concludes that – ‘the incidence of coeliac disease is significantly rising (7.5% every year for the past few decades)’. Incidence is the number of new cases expressed as proportion of the population being studied and provides a better understanding of what is really going on, compared to measuring prevalence, which is a measure of existing cases in a particular population. So what is going on? A number of factors are certainly at play here including, access to improved blood tests since the 1990s; the change in guidelines in respect of being able to diagnose CD in certain children without the requirement of a biopsy and the increased awareness amongst clinicians/doctors that the classical symptoms of abdominal pain and diarrhoea occur in less than 50% of coeliacs. Other common symptoms including migraines, skin problems, depression, fertility issues, chronic fatigue, joint pain, liver and cardio vascular disease, osteoporosis, other autoimmune conditions (especially type 1 diabetes and autoimmune thyroiditis) and neurological problems. This is of course all welcome progress, but is not the full picture. Environmental factors are also more than likely playing a significant role here. These factors include, the hybridisation of wheat to create dwarf wheat – which has a significantly higher gluten content compared to ancient varieties, the timing and amount of gluten introduced into the diet of infants, the amount of antibiotic exposure within the first year of life and the presence of childhood infections. Add into the equation the explosion in the use of glyphosate/Roundup since the early 1990s due to the practice of ‘crop desiccation’, where glyphosate (a patented antibiotic) is sprayed on wheat (and other staples) just before harvest to improve yields and one can start to understand why we are seeing the continued rise in one of the most common lifelong disorders in North America and Europe.
Thoroughly washing hands and social distancing are clearly good advice, but these actions are just the start of what we can all do to make a difference. We all have an obligation to look after ourselves and our loved ones, to not only reduce the chances of contracting the virus but also the severity of the disease, should we get it, so that those of us that require critical care can access it. So what else can we do? This is not about ‘boosting’ immune function by the way; it is about immune system ‘modulation’. The immune system’s purpose is not to overreact to the world, but instead to tolerate it (foods, pollen, dust, animal hair etc) only reacting when required, at an appropriate level, to pathogens – viruses/bacteria.
From clinical experience, clients that regularly catch infections – coughs/colds/flu/viruses, become more immunologically robust by working on their health from a multifactorial perspective. They achieve this by: • Eating organic (if possible), nutrient dense, unprocessed, natural whole foods – grass fed meats/ wild fish/vegetables/nuts/seeds/fruit and water, cutting out all added sugars/trans fats/alcohol/processed foods/gluten grains and dairy. Each and every one of our 36 trillion cells require optimal amounts of over 250 different micronutrients in order to function properly. We get these micronutrients from our food, so you not only have to consume these nutrients, you also need to be able to absorb them. Gut health is key here. Use a food state multi vitamin and mineral supplement. • Optimising vitamin D levels (check levels via finger prick testing – aim for 150 nmol/L) and take a few grams of vitamin C per day – not appropriate with certain medical conditions and always check for any adverse interactions with prescribed medications. Now that spring has sprung, aim for regular sensible sun exposure if at all possible. • Focusing on getting good sleep – this is when we repair. • Regularly exercising – at a level that is appropriate to you. • Breathing properly – an excellent way to not only oxygenate the body but also to manage stress. • Reducing exposure to Electromagnetic Fields (EMFs) – the science is becoming clear, EMF exposure damages cellular biochemistry and therefore health. Recommendations include switching off your WIFI at night, swap out any DECT/mobile landline phones for corded phones, make your bedroom a technology free zone, reduce mobile phone use and do not carry/place a mobile close to your body/head. • Managing stress levels – stress increases the body’s production of corticosteroids, which are medically prescribed to suppress the immune system! Reduce exposure to the media and consider meditation/mindfulness and breath work. Stay safe and well….
 
Osteoarthritis (OA) is an ‘age related low-grade inflammatory disease of the joints’ which causes the protective cartilage cushion between the bones to wear down, allowing the bones to rub together, creating a great deal of pain and discomfort. In the UK, OA affects 8.75 million people contributing to a significant burden on our health and social care systems. Modern medical treatments involve the use of paracetamol, non-steroidal anti-inflammatory drugs (e.g. ibuprofen), opioids, steroid injections, joint replacement/fusing and osteotomies. The use of drugs will provide pain relief, masking the symptoms but will not get to the root cause of the problem. Taken for long periods of time, these drugs can cause significant long-term health issues in themselves. OA is often described as a ‘wear and tear disease’ that is caused by getting older. There is now very compelling evidence to suggest otherwise. Obesity is the strongest risk factor for OA onset in the knees, but the fact that being overweight/obese also increases the risk of developing OA in non-weight bearing joints, such as the hands/wrists, suggests that physical weight/wear and tear of the joints are not the only factors at play. In 2017 researchers at the University of Surrey identified a significant link between the body’s metabolism (the chemical processes that occur within us to maintain life) and OA – The role of metabolism in the pathogenesis of osteoarthritis – Nature Reviews Rheumatology, 2017. In this review a comprehensive explanation is made on how poor dietary choices and lack of exercise can trigger the reprogramming of cells in the joints (and indeed the rest of the body) from a balanced resting state to one that is highly active, creating a number of cellular by-products that both inhibit the repair of/and destroy tissue, as well as fuelling inflammation. We know that regular moderate exercise confers significant benefits to overall joint health, as it strengthens muscles, prevents further cartilage breakdown and builds bone. Lead author, Professor Ali Mobasheri summarises: ‘It is important never to underestimate the significance of a healthy diet and lifestyle as not only does it impact upon our general wellbeing but can alter the metabolic behaviour of our cells, tissues and organs leading to serious illnesses’. The big question of course is what exactly does that ‘healthy diet’ look like for the individual, as healthful foods for one can literally be a slow poison for another.  
In a previous post (available here), we explored the gut-brain axis and the significant and sustainable improvements that are often achieved in respect of anxiety and depression, by simply removing from the diet the foods that typically cause the greatest harm, focusing on the consumption of nutrient dense wholefoods, implementing targeted lifestyle choices and even consuming therapeutic dosages of turmeric. There are however times when this approach on its own does not deliver the desired outcomes, suggesting the presence of a more complicated picture. Dr William Walsh has spent the past 30 years collecting data across tens of thousands of patients presenting with a range of mental disorders (including ADHD, autism, depression, schizophrenia and Alzheimer’s disease) and has created a comprehensive database of nutrient imbalances that can fuel these conditions. Dr Walsh’s work is based on the premise that we are all biochemically individual and that nutrient imbalances and/or the presence of toxins that can cause significant disruption in brain biochemistry. Interestingly Dr Walsh in his book ‘Nutrient Power – Heal Your Biochemistry and Heal Your Brain’ describes a surprising finding that ‘nutrient overloads usually cause more mischief than deficiencies’. Dr Walsh goes onto to describe 5 ‘depression biotypes’, which have very specific symptoms and traits: These are: Clearly treating depression with a ‘one size fits all’ SSRI (selective serotonin reuptake inhibitor) drugs and/or random supplementation is too simplistic and may in certain situations actually do harm. Tailored nutritional therapy interventions, under the guidance of a suitably qualified healthcare practitioner, can be an extremely powerful tool when it comes to implementing a comprehensive strategy to help optimally manage depression.  
As a new year dawns, I thought that it would be appropriate to write a few words about ‘health’. So what is ‘health’? ‘Health’ is defined by the World Health Organisation as being ‘a state of complete physical, mental, and social well-being, not merely the absence of disease or infirmity’. The key point here is that ‘health’ is about so much more than just the absence of disease and embraces all aspects of our interactions with each other and the World around us. Given this definition, just how many of us, might actually be classified as being truly ‘healthy’? As a species we are currently sinking under a tidal wave of chronic disease – these are long-term health conditions that require on-going management and their prevalence is growing at an alarming rate. These include cancer, dementia, diabetes, kidney disease, high blood pressure, asthma and depression. Our NHS is literally being overwhelmed by complex chronic conditions. To put this into perspective NHS statistics reveal that approximately 45% of the English population have at least one chronic condition, with 16% having one or more. What is extremely concerning is that 15% of young adults (11-15) in England now have a chronic condition and 70% of the health care budget is being spent on chronic disease management. The current approach is clearly broken. We cannot afford to just keep pumping extra billions of pounds into a system that with all the best will in the world is simply ‘managing disease’ using a ‘top down’ approach to treat symptoms with prescribed medications. We need instead to focus on the creation and promotion of ‘health’, so that the body is effectively unable to harbour disease. We are over medicalised and need to take a step back from the current accepted paradigm and instead practice a number of simple yet powerful choices that most of us can make of consuming more nutrient dense foods, reducing toxin exposure, practicing mindfulness, less reliance on social/digital media with more real world interactions and regularly getting out in nature and moving. Of course there are times when it is appropriate to use medications to help manage certain acute and complex chronic conditions. The objective however should always be wherever possible to minimise medication load and duration. Remember that poor health is not due to a lack of medications. Wishing you a very happy and healthy 2020.    
Polycystic Ovary Syndrome (PCOS) is a hormonally driven condition, caused by elevated levels of testosterone in women of childbearing age, which can lead to a combination of ovarian cysts, irregular periods and reduced fertility/infertility. Other common symptoms often include excessive hair growth on the face/chest and back, weight gain, oily/poor skin health, headaches, depression and hair loss/thinning on the scalp. Often symptoms are not obvious making diagnosis tricky, with data suggesting that up to 70% of women with PCOS are not diagnosed. It is estimated that PCOS currently affects 1 in 5 women in the UK. This makes PCOS one of the most common endocrine disorders, which the data suggests is also associated with a significantly elevated risk of developing diabetes, cardiovascular disease and endometrial cancer.
PCOS is a significantly under-diagnosed and misunderstood syndrome, which can literally ruin women’s health. Depending on the key symptoms, there are a variety of medications and medical procedures used by allopathic medicine to try and help treat PCOS. These include contraceptive pills, hormonal medications/creams, intrauterine devices, IVF, diabetic medications and surgery. From a functional (causational) perspective, hormonal dysregulation typically involves the presence of some or all of the following key imbalances: poor blood sugar management (which can cause an increase in an enzyme that increases levels of both testosterone and oestrogen), adrenal dysfunction (chronic stress can cause sex hormone imbalances through ‘cortisol steal’), gut dysfunction (absorption issues due to micro flora imbalances and heightened inflammation which can lead to hormone resistance), poor detoxification (toxic load and efficiency of the key detoxification pathways are extremely important) and nutrient deficiencies (cells require optimal nutrient status in order to function properly). Each of these imbalances cannot exist in isolation and they all cross relate with each other via a complex web of interdependencies – this is of course entirely logical, as nothing exists in the body in isolation. Whilst genetic predisposition is now also believed to play a role, thankfully these traits can be successfully managed via environmental changes (epigenetics). Both clinical experience and research suggest that when PCOS is diagnosed in a woman of optimal weight/BMI, who is not presenting with prediabetes/diabetes, then careful attention should be given to the thyroid. Even mild hypothyroidism (low thyroid function) can cause ovarian insufficiency and therefore impact fertility. https://www.hindawi.com/journals/bmri/2016/2067087/ Clinically, employing a multifactorial personalised dietary, lifestyle and functional rebalancing approach, often delivers significant results.
Type 1 diabetes (T1D) is an autoimmune disease. The body’s immune system destroys the beta cells in the pancreas that are responsible for producing insulin. Insufficient insulin production hinders the ability of tissues to absorb glucose (sugar) supplied by food and drink leading to dangerously high levels of glucose in the blood. Left untreated, high blood glucose can lead to extremely serious health complications. T1D occurrence is currently growing at 3% per annum. The risk of developing T1D is 10 times greater than the general population in children with a parent that has the condition. Coeliac disease and T1D share common genetic predispositions, meaning that these conditions often co-exist. As T1D is an autoimmune disease, it is unsurprising to find that the literature implicates a number of potential triggers and exacerbators of this condition, including genetics, the timing of introduction of both cow’s milk and gluten into the diet, maternal diet (gluten content and vitamin D status), infections (viruses are a known trigger of autoimmunity), stress, toxic load, the balance of the gut micro flora, digestive system health and the integrity of the gut barrier. It is nearly 15 years since the concept that autoimmunity develops via a complex interaction between our genetic base and our environment was first postulated. The single largest point of interaction between our environment and our genetic base takes place in the gut – the small intestine has the surface area of half a badminton court. Our genes are set at conception, however our environment (composed of dietary choices plus viral/bacterial/toxin and stress load) is to a large extent controllable, as is the health and permeability (leakiness) of the gut. Both current thinking and clinical experience show that by modulation of both the environment and intestinal permeability (leakiness of the gut), it is often possible to not only arrest the development of autoimmunity, but also potentially even reverse it. ‘……..once the autoimmune process is activated, it is not self-perpetuating; rather, it can be modulated or even reversed…..’ Professors Fasano and Shea-Donohue – Nature Reviews Gastroenterology and Hepatology 2005: https://tinyurl.com/yyz3vom2 The destruction of the pancreatic cells is a gradual process (even though symptoms may appear suddenly). There is therefore a window of opportunity to comprehensively evaluate environmental triggers and digestive system imbalances that may be both triggering and exacerbating this significant condition. ‘It’s what you know for sure that just ain’t so’…
There have been considerable advances in recent years in both the treatment options (surgery, chemo/radiotherapy, hormones, immunotherapy and stem cell/bone marrow transplants) and survival rates after a cancer diagnosis, but ‘cancer and its treatment often leaves a gruelling physical and mental legacy for many years afterwards….and many of these people are not living well…..living with multiple long term conditions’ (Macmillan Cancer Support, 2013). However, in spite of trillions of dollars of money being spent on research and treatments since President Nixon declared war on cancer in 1971, recent global data shows that ‘Cancer incidence and mortality are (still) rapidly growing worldwide’ (Global cancer statistics 2018: GLOBOCAN) and we are told to expect that ‘by 2020 it is estimated that nearly 1 in 2 of us will develop cancer at some point in our lives’ (Macmillan Cancer Support, 2015). Is this acceptable? Does this not imply ‘that something is fundamentally wrong with the current accepted paradigms of cancer?’ Calabrese, E.J – Journal of Cell Communication and Signaling 2019). Cancer is a complex multifactorial chronic disease and the evidence would strongly suggest that complementary approaches when combined with modern medical treatments can significantly improve patient outcomes. This is not about an alternative approach, which by default implies that the patient has to make a decision as to which path to take, but about combining the best available evidence based approaches from both modern and complementary medicine to help deliver improved patient outcomes. This is all about marginal gains. The principle being that if you can achieve small improvements (e.g.1%) in multiple areas then the cumulative gains will end up being significant. It is natural to assume that in order to achieve any desired outcome, we must focus our energies on only using actions that will deliver the greatest returns. Why bother with actions that only produce marginal improvements that may not even be noticeable? But the point here is that tiny improvements can make a significant difference over time, as marginal gains compound. This is exactly the principle that revolutionised British cycling when Sir Dave Brailsford applied this principle rigorously from 2003 onwards. The results speak for themselves. Between 2007 to 2017, British cyclists won 178 world championships and 66 Olympic or Paralympic gold medals and captured 5 Tour de France victories in what is widely regarded as the most successful run in cycling history. So if this principle can transform a sport, what might it do for cancer treatments and outcomes? Why would we not, as a matter of course, always recommend using other complementary approaches to help achieve potentially substantial improvements in not only treatment outcomes but also the quality of life post treatment (a time when cancer patients require support), as well as reducing the risk of further future complications? This is precisely the approach that Professor Bredesen is using with significant success, to arrest and even reverse Alzheimer’s Disease (AD). Professor Bredesen describes AD as being primarily a ‘metabolic problem’, which necessitates the use of a ‘silver buckshot’ rather than a ‘silver bullet’ approach. In a small but groundbreaking study published in Aging 2014, a 90% success rate in both arresting and reversing early stage AD was reported. Dr Bredesen uses a combination of personalised dietary and lifestyle interactions (includes supporting digestive function, identifying imbalances in the gut, correcting identified nutrient deficiencies, optimising vitamin D levels, eating food over a particular window of time in the day, assessing metal toxicity, optimising sleep, increasing exercise and movement, reducing inflammation, identifying food sensitivities, supporting mitochondrial function and stimulating the brain) with the client to achieve substantial results over a 3 to 12 month period. These results on the face of it look too good to be true, but in reality simply reflect the obvious, which is that the vast majority of chronic disease (including cancer) is rooted in the mismatch between our genetics and the modern world that we have created for us to live in. Your environment (diet, toxic load, stress/trauma, and infections) is fundamental to your long-term health and well-being and should be one of the first areas to seriously evaluate when confronted with any chronic condition. What makes you, you is unique to you and this is the premise behind the ‘functional model’ of medicine/health, which is all about identifying (and then treating) the triggers and mediators (perpetuators) of your chronic disease. The cancer clients that I have the privilege of working with often inform me that they are told by their doctors/oncologists that diet has nothing to do with helping treat cancer and improving their outcomes. This just does not make any medical or biochemical sense. Why wouldn’t the food that you consume be the cornerstone of any treatment plan? We know that our cells require the ready availability of over 250 micronutrients in order to function properly and that on a basic level dysfunctional cells leads to disease. The only way that you can get these micronutrients into the body is to eat them (assuming that absorption is not hindered in any way due to imbalances such as weak stomach acid, poor bile flow, small intestinal bacterial overgrowth and imbalances in the bacterial species of the gut). In my opinion, nutrient status, food sensitivities and overall digestive system health should be thoroughly evaluated as part of any cancer treatment plan. Study after study highlights the potential impact that the microflora/microbiome (the balance of the bacterial species/viruses/parasites and fungi that live in or digestive systems) has on all aspects of our health and well being, with the existence of multiple ‘gut organ’ axes. Research shows that dietary choices can rapidly modulate/change the composition of the micro ecology of the gut, so why wouldn’t diet be a fundamental tool to achieve marginal if not substantive gains in the treatment of cancers? The concept that one should eat a ‘healthy’ diet (when diet is briefly mentioned) is also fundamentally flawed. What exactly is a healthy diet anyway? Does that include dairy? Does it contain saturated fat? What about ketogenic diets? What about grains/gluten? There are so many variables and the answer to these questions rests with obtaining the right data to be able to personalise and construct the most effective dietary approach for each client. ‘The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison’ – Dr Ann Wigmore. So what other key complementary options should cancer patients seriously consider using to maximise marginal gains, alongside their medical treatments? The Ketogenic diet (not necessarily suitable for everybody though), is the very strict control of carbohydrate intake, with moderate protein consumption and the majority of calories coming from high quality fats. Ketogenic diets are gaining recognition as an effective strategy for any cancer that is rooted in mitochondrial dysfunction (energy plants of our cells) and/or metastatic cancers. There is also evidence that a ketogenic approach may be very supportive of both radiotherapy and chemotherapy, improving outcomes. The effectiveness of a ketogenic approach may also be enhanced by using hyperbaric oxygen chamber treatments. Mycotherapy (medicinal mushroom therapy). Mushrooms contain over 150 bioactive compounds and a recent interview with Dr Pere Gascón (oncologist) for ‘InFocus’ – IHCAN and Nutrition May 2019 he states: ‘There are more than 5,000 publications in English literature that indicate the beneficial effect of the extract of certain mushrooms in cancer…….mushrooms are, above all, immunomodulators, as they enhance T lymphocytes, both in number and quality and even B lymphocytes, the creators of antibodies’. Essentially mushrooms are not only natural immune modulators, but they also have substantial evidence demonstrating their ability to significantly reduce or sometimes even stop the often severe side effects of chemo and radiotherapy. This is a win win situation as the client can better tolerate the treatments and there is therefore full compliance with the program and hence a greater chance of the treatment working. Not only that, mushrooms possess anti-angiogenic, anti-metastatic, anti-tumour and anti mutagenic properties in their own right. Another key factor to note about Mycotherapy is that its use does not interfere with the excretion of chemotherapy and other cancer drugs through the cytochrome P450 liver pathway. This is important, as oncologists are always concerned by the potential impact that nutraceuticals can have on their treatments and rightly so, as either slowing down or speeding up detoxification can have significant consequences for the patient. Finally, we are being marinated in toxins – more than 85,000 chemicals have been released into our environment since the end of the 2nd World War and we have very little understanding about their impact on our health, yet alone the World. Reducing total toxic load by thoroughly auditing your environment from the air that you breath, the water you drink, choosing organic foods, the personal care products and the cookware that you use and the chemicals that you expose yourself to in every day life including paints, air fresheners, weed killers and flame retardants, should be thoroughly assessed. What about electromagnetic pollution (WIFI, mobile phones, Bluetooth, 4G/5G)? The evidence base is rapidly building that these technologies are potentially doing us significant harm. This is again the principle of marginal gains. We cannot completely escape the toxic soup and electromagnetic smog that we have created, but we can make lots of small changes across the board potentially making a considerable impact. Maybe this subject will become the smoking of the 21st Century. Time will of course tell……
Blood pressure is a measure of the pressure that is produced within your blood vessels as the heart pumps. The data shows that a considerable proportion of the developed world’s population have higher than ideal blood pressure, written as systolic (the pressure created in the blood vessels during contraction of the heart) over diastolic (the pressure in the blood vessels when the heart rests in between beats). Optimal blood pressure is less than 120/80 mmHg (although less than 90/60 is classified as low blood pressure, which can cause other problems). We know that hypertension is extremely rare with traditional hunter-gatherers. Hypertension is a significant risk factor for strokes, cardio vascular disease and type 2 diabetes. The data suggests that even mild hypertension (140-159/90-99 mmHg) can roughly double your risk of presenting with cardio vascular disease. Often there are no overt symptoms associated with hypertension, although headaches, chest pain, ear noise, nosebleeds, an irregular heartbeat, tiredness and vision changes may indicate an issue. Checking your blood pressure regularly is easy and affordable to do at home – home monitors start at £15. So what should you do if you are presenting with high blood pressure? Should you resort to taking a medication? Not necessarily, as data from the Cochrane Collaboration (considered the ‘gold standard’ opinion, as it reviews the outcome of multiple randomised clinical trials) shows that the use of blood pressure medications for mild hypertension ‘did not reduce coronary disease, stroke or total cardiovascular events’ and that up to 9% of patients experienced ‘adverse effects’. For mild hypertension, the best place to start is by shifting your diet to a natural whole foods approach. This means removing all junk foods and focusing on the consumption of wholefoods – grass-fed meat/wild fish and seafood, nuts and seeds, vegetables, fruits, herbs and spices and drinking herbal teas/filtered water. By doing this you are likely to lose weight, if over weight, reduce the intake of damaged fats (heated vegetable oils), sugar, caffeine and alcohol, which are all connected to hypertension, as well as providing the body with sufficient levels of nutrients. What about salt? The evidence connecting salt to heart disease is weak and in fact restricting salt (mineral salt not table salt) intake may in fact be harmful to our health! Finally, Dr Reaven who spent the last 60 years studying insulin resistance (IR), which is the condition where the body is unable to tolerate more than the absolute minimum amount of carbohydrate per day, without developing elevated levels of insulin in the blood; suggested that IR is the root cause of not only diabetes, but also hypertension, strokes, obesity, heart attacks and possibly even cancers and dementia. IR is more common than you might expect, which is typically estimated to be around 6% of the population. According to Dr Kraft, ‘to properly diagnose IR, one needs to measure changes in blood insulin and glucose concentrations for 2 to 5 hours after the ingestion of 100 grams of glucose. He showed that 75% of over 4,000 individuals who had ‘normal’ glucose tolerance as measured by conventional criteria showed an inappropriate insulin response, indicating that they were IR’ (Quoted directly from the Lore of Nutrition – Challenging Conventional Dietary Beliefs by Tim Noakes and Marika Sboros). That is a remarkable observation and may in fact be central to the development of not only hypertension but also virtually all chronic disease.
There is a great deal of discussion, debate and on going research over the use of various strains of probiotics and their potential impact on human health and well-being. Probiotics are defined as ‘live microorganisms (bacteria and fungi) that, when administered in adequate amounts, confer a health benefit to the host’. Clinically, certain probiotics strains can be extremely useful for improving well-being, but the science as to which strain(s) should be used when and how well they survive the digestive process before they end up where we want them, is currently far from clear. Prebiotics on the other hand are the food for probiotics and consist of no-digestible fibres (from fruits and vegetables). Prebiotics are defined as ‘compounds in food that induce the growth or activity of beneficial microorganisms such as bacteria and fungi (probiotics)’. It may be the case that prebiotics are more effective as a tool than probiotics. If we properly feed the probiotic bacteria in our guts, then they are more likely to thrive and provide us with key benefits. The science connects the following health benefits with regular prebiotic consumption: Regular stool output – prebiotics increase stool bulk/mass. Increased mineral absorption – there is emerging evidence that certain prebiotics may improve bone density. Triglyceride reduction – fat in the blood, which is formed in the liver by eating excessive calories/refined carbohydrate foods and is probably one of the most important yet often overlooked markers for cardio vascular disease risk. Improved/balanced immune function – after all nearly 80% of the body’s immune system resides in the gut. Improvements in blood sugar management and insulin sensitivity – diabetes is a significant and growing healthcare burden. Weight loss. Improved hormone regulation. Improved mood. Improved sleep and a reduction in the stress response. All in all, this is an impressive list of benefits and just validates the importance of consuming enough fibre from fruits and vegetables – as a general guideline aim for 12 portions per day (4 fruit – 8 vegetable) – often though, the ratio of fruit to vegetables and the type and quantity of fruits and vegetables need to be tailored to the client’s specific biochemistry. So what are some of the best prebiotic foods? Chicory root, Jerusalem artichoke, garlic, leeks, onions, asparagus, dandelion greens and under ripe bananas. Ideally these foods should be eaten raw to confer their greatest prebiotic effect. However, bear in mind that these foods may well cause significant digestive issues (abdominal cramping/diarrhoea/gas) if you are already presenting with IBS and/or have Small Intestinal Bacterial Overgrowth (SIBO).
This weeks Yes to Life show hosted by Robin Daly on UK Health Radio  is all about Sum of the Parts – Nutritional Therapist and Functional Medicine Practitioner Mark Bennett Entire Wellbeing shares some of the ways he supports people through and after cancer. To listen click on the following link:  bit.ly/2FqNx3U Cancer is a complex multifactorial chronic disease and the evidence would strongly suggest that complementary approaches when combined with modern medical treatments can improve patient outcomes. This is not about an alternative approach, which by default implies that the patient has to make a decision as to which path to take, but about combining the best available evidence based approaches from both modern medicine and functional medicine to help deliver improved patient/client outcomes.
Anxiety and depression are a significant health burden, with an estimated 20% of adults in the UK being affected. Whilst the use of antidepressants/anti-anxiety medications often provides effective relief, considerable side effects are common. Anxiety and depression are often closely associated with digestive dysfunction/Irritable Bowel Syndrome (IBS), suggesting that imbalances (dysbiosis) in the micro flora (bacteria) may well be playing a significant role. Research suggests that a balanced and diverse micro flora in the gut plays a central role in overall well-being. In fact the science in this particular area of research is moving at a rapid pace with the recognition of distinct ‘gut-organ’ interactions and dependencies such as the gut-brain axis. The gut-brain axis is irrefutable. We now know that this axis is controlled by a mixture of nervous, endocrine (hormonal) and immune system mechanisms. There is a continuous bidirectional conversation using small proteins (peptides) that are produced by specialist cells in the gut lining. The gut is the largest hormone and neurotransmitter producing mammalian organ, producing over 90% of serotonin (the very neurotransmitter that selective serotonin reuptake inhibitors or SSRI antidepressants, aim to increase between the neurons in the brain). Human studies show that the brain can be affected by modulating the balance of the microflora (bacteria) in the gut and that each and every lifestyle choice that we make (food/drink choices, exercise, stress and toxic load) changes both the composition and diversity of these bacteria. Interestingly, research now specifically connects gluten related disorders (the umbrella term for coeliac disease, non-coeliac gluten/wheat sensitivity and wheat allergy) to the initiation of dysbiosis, neuroinflammation and the disruption of the gut/brain axis and the manifestation of anxiety and depression. Other recent work has shown that stress can cause ‘leaky gut’ (either between or through the cells of the gut lining) which can facilitate the movement of the ‘exhaust’ of bad/pathogenic bacteria into systemic circulation, often driving inflammation, which is now known to be a key driver of depression. Clinically, clients presenting with anxiety and depression often see significant and sustainable improvements in their mental health by working hard on correcting any identified imbalances in their gut health, whilst also consuming an appropriate wholefoods diet and making sensible lifestyle choices. This often leads to the cessation of medications. Please note however that stopping any medication should always be done under the guidance and full knowledge of your GP.    
SIBO occurs when the small intestine (the part of the digestive system that is designed to absorb nutrients from our food) is overgrown with bacteria that should not be there. The small intestine is effectively sterile. It is the colon that should harbour large populations of bacteria. When bacteria that should be in the colon decide to take up home in the small intestine, significant health issues may ensue, including nausea, bloating, vomiting, diarrhoea, malnutrition, weight loss, joint pain, fatigue, acne, eczema, asthma, depression and rosacea. SIBO might be best described as an infection of the small intestine. SIBO is typically not considered in the standard assessment of an individual’s well being, but clinically it is highly prevalent. The latest data/studies suggest that IBS and SIBO often co-exist, with a 10-fold increase in SIBO if you are presenting with IBS. If SIBO is present it needs to be properly addressed, as without rebalancing the bacterial imbalances that drive this condition, the client has little chance of regaining long-term health and well-being. SIBO is highly correlated with nutritional deficiencies (even if supplementing), due to the bacteria in the small intestine interfering with absorption of nutrients. The malabsorption of nutrients is likely to eventually impact every major system in the body, if left unchecked. Key triggers and drivers of SIBO include low stomach acid (including using Proton Pump Inhibitors such as omeprazole), poor bile flow/liver health, abdominal surgery (e.g. gall bladder removal and hysterectomy), radiotherapy, lack of pancreatic enzymes, diabetes, diverticulosis, coeliac disease, stress, ileocaecal valve dysfunction (the doorway between the small intestine and colon), food poisoning, regular alcohol and a dysfunctional Migrating Motor Complex (MMC) – The MMC makes cleansing/sweeping like motions between meals that cleans the small intestine, moving the contents of the small intestine and bacteria towards the colon. If the MMC is not working properly, then undigested food becomes a substrate for bacteria to thrive and ferment. SIBO is typically treated with antibiotics, but reoccurrence rates are high and beneficial bacteria essential for digestive function are likely to also be harmed. Research and clinical experience show that certain herbal antimicrobials are just as effective at treating SIBO as antibiotics. Whichever route is decided upon, SIBO resolution requires a multi faceted approach to ensure that it is properly managed and prevented from reoccurring.      
Inflammatory Bowel Diseases (IBDs), which include both Crohn’s disease (CD) and ulcerative colitis (UC), are complex autoimmune diseases of the digestive system. As discussed in previous articles, the evidence base suggests that autoimmunity is caused by a combination of genetics, environmental challenges (diet, toxic load, stress, viral and bacterial load) and imbalances in the balance of the bacterial species of the gut (dysbiosis). The standard medical approach to managing IBDs is to suppress the immune system using steroids or anti-inflammatories, which can not only increase the risk of infections but may often also deplete vital nutrients from the body. Response rates to these medications are also often sub optimal. The standard Western diet is both high in refined carbohydrates, rancid fats and low in fibre and nutrients. The Autoimmune Paleo (AIP) protocol (a more restricted form of the Paleo approach) often used as the basis of a dietary intervention to help clients with autoimmunity regain control of their health; temporarily eliminates gluten, grains, dairy, nuts and seeds, legumes, nightshades, eggs, food additives, sugar, tea, coffee and alcohol. The focus is on providing the body with nutrient dense whole foods, consisting of fish/meats, fruits, vegetables, herbal teas, meat stocks, bone broths and water. The rationale is to remove the foods that can often trigger inflammation. It is also important to include other life style modifications, as part of the overall strategy, including stress and toxic load reduction and appropriate forms of exercise. The results of a small study published in the journal of Inflammatory Bowel Diseases 2017 called ‘Efficacy of the Autoimmune Protocol Diet for Inflammatory Bowel Disease’, tracked the progress of 15 patients with active IBD, that had been living with this condition for an average of 19 years. Half of the participants were actively using prescribed medications. The results of this study were remarkable – ‘clinical remission was achieved at week 6, by 11 out of 15 (73%) of the study participants’. The study then goes on to say that ‘remission by week 6, rivals that of most drug therapies for IBD’, without of course the side effects. Clinically I have experienced a significant proportion of clients with IBD regain control using a personalised dietary and supplementation approach. It is extremely reassuring to see such an unusual study validate this approach.      
When cells malfunction we ultimately present with disease. Nature does not label/define cell malfunction into various disease types such as arthritis/depression/cancer or cardio vascular disease; we do that. ‘There are no specific diseases; there are specific disease conditions.’ – Florence Nightingale. So why do cells malfunction? Cells, the building blocks of our body, all 36 trillion of them, malfunction for only a few key reasons. Arguably one of the most important of these reasons is lack of optimal cellular nutrition. The biochemistry that is going on in all of us is unimaginably complex. Our cells are performing trillions of chemical reactions every second. So far we have discovered that the body requires access to over 250 individual nutrients for optimal cellular health (there will inevitably be more as our knowledge progresses). Even if genes are playing a part in the disease process, whether those genes become activated or not is intricately linked to nutrient triggers – nutrients can literally switch genes on and off. Medications cannot do that. This is the science of the rapidly expanding field of nutrigenomics. Yes, to a certain extent we are what we eat, but to be more precise we are what we absorb! Nutrient absorption is fundamental to the whole process of optimal cellular health. It is normal to see clients presenting with multiple signs and symptoms of low nutrient status, even when eating what they would describe as a ‘healthy diet’. These include, fingernails that chip/break easily and have white spots, muscle cramps, cuts that heal slowly, decreased sense of taste/smell and bleeding gums. Optimal absorption is dependent on optimal digestive system function. The whole system has to be in balance. Not only do we need to be in a relaxed state and consuming nutrient dense foods (however that on its own is becoming more and more difficult to do as we deplete our soils through relentless monoculture farming), but we also require sufficient stomach acid, bile flow and digestive enzyme status; a diverse and balanced micro ecology of the gut, optimal health of the small intestine (which can be damaged by the presence of coeliac disease, non coeliac gluten/wheat sensitivities) and the absence of small intestinal bacterial overgrowth (SIBO). This is why when working with any client, no matter what their health condition, it is wise to start with a thorough evaluation of digestive health.        
Neurodegeneration/neurological disease affects neurons (the building blocks of the nervous system in the brain and spinal cord) and includes Multiple Sclerosis, Parkinson’s, Alzheimer’s and Motor Neurone/Lou Gehrig’s disease/ALS. Modern medicine uses medications to control symptoms. Whilst this is naturally the first line of treatment offered, investigating why neurodegeneration has developed is often not given the attention it deserves. The functional approach to health is all about causation i.e why does something happen? The body consists of multiple interconnected sophisticated systems, that when working efficiently, promote optimal health. It is now clear that there is a ‘gut/brain axis’, which consists of bidirectional mechanisms of communication between these two distinct nervous systems. This includes a physical connection via the vagus nerve, compounds produced by gut bacteria that may access systemic circulation due to increased ‘leakiness’ of the gut and gut derived immune system chemical messengers/neurotransmitters and hormones. Why does this matter? In Parkinson’s, for example, constipation is now believed to be a very early symptom and the data suggests that being constipated increases the risk of developing Parkinson’s by up to 4 times; there is also evidence that alpha-synuclein clumps start in the gut and travel to the brain via the vagus nerve. What happens in the gut does not stay in the gut! It is essential to construct a holistic functional picture in order to be able to provide the appropriate intervention. Functional testing is an important part of this picture. The health of the digestive system is fundamental (cells require access to 250 different micronutrients (vitamins/minerals) to function properly, which depends on optimal digestive capacity even if eating ‘well’ – we are not what we eat, we are what we absorb), toxic and bacterial/viral load (how is the immune system responding to these environmental challenges), gluten sensitivities (coeliac/non coeliac gluten/wheat sensitivities), unidentified food sensitivities (which can contribute significantly to overall levels of systemic inflammation), histamine and gut barrier permeability (‘leakiness’). By combining this data with conventional medical data, a personalised and targeted intervention can be implemented alongside any current modern medical programme, providing the client with a much greater opportunity to regain control of their health. Finally, it is perfectly possible for gluten on its own to drive neurodegeneration. ‘Gluten sensitivity can be primarily and at times exclusively a neurological disease’ – Gluten Sensitivity as a Neurological Illness – Journal of Neurology, Neurosurgery and Psychiatry 2002.      
Our skin is an amazing structure. There are over 3,000 known skin conditions, which include conditions such as eczema, psoriasis, vitiligo, acne, rosacea and seborrhoeic dermatitis. Data suggests that in the UK, 55% of the population have a skin disorder. These conditions often cause considerable discomfort and stress. Topical treatments such as balms/emollient creams/moisturisers and steroids are the normal course of action, often providing symptomatic relief, but these treatments unfortunately do not get to the root cause. So what are the key factors that in clinic often help to resolve these distressing conditions? Optimal skin health is dependent on sufficient supplies of micronutrients including vitamins A, B3, B5, biotin, C, D (optimisation of vitamin D levels can reduce the severity of eczema in 4 weeks), E, K2, the minerals zinc, sulphur, selenium and silica and balanced essential fats. Nutrient density of the diet and efficient absorption are therefore key. We are not what we eat, we are what we absorb! Absorption can be impacted by so many different variables including imbalances in the bacterial species of the gut (dysbiosis) – there is an irrefutable ‘gut-skin axis’ with skin health directly reflecting what is going on inside us; the presence of Small Intestinal Bacterial Overgrowth – SIBO (where the small intestine is overgrown with bacteria from the colon – correlated with rosacea); physical damage to the small intestine caused by undiagnosed coeliac disease (which is one of the most common lifelong disorders in North America and Europe) and inflammation caused by non-coeliac gluten/wheat sensitivity. The presence of a ‘leaky gut’ caused by dysbiosis can lead to a lack of ‘oral tolerance’ of any number of foods, which can drive skin inflammation. Liver and kidney function are also important. The skin is a detoxification organ and if the liver and kidneys are under pressure then skin health may be impacted. So a proper evaluation of your environment is key (fabric conditioner, detergents and personal care products). Finally excess histamine can often be a significant factor (stress is a potent histamine trigger), which is why a low histamine diet can often help. If this approach does work, then gut health and nutrient status warrant further investigation. So if you have a chronic skin condition and want to regain control, work with a functionally qualified health professional. Everything in the body is connected – nothing exists in isolation.
Diabetes is a condition where the body is unable to efficiently handle carbohydrate (sugar). This happens because of problems with the production of, or response to insulin (the hormone secreted by the pancreas that controls blood sugar levels). Diabetes can either be type 1 or 2 . Type 1 diabetes (T1D), also called juvenile diabetes, is where the pancreas fails to make insulin and type 2 diabetes (T2D) is where the body does not respond appropriately to the insulin that is being produced and usually follows on from a period of ‘insulin resistance’. Both types cause too much sugar to be present in the blood. Inappropriately high levels of blood sugar can cause a myriad of health issues including but not limited to cardiovascular disease, nerve/kidney/eye/foot damage, skin conditions, Alzheimer’s and depression. T1D is an autoimmune condition (where the body’s immune system attacks the cells that make insulin in the pancreas) and T2D is considered to be primarily a lifestyle condition, although there is now also evidence that T2D also has an autoimmune component. According to Diabetes UK, almost 3.7 million people in the UK have a diabetes diagnosis (with an estimated extra 1 million who don’t even realise that they are diabetic). It is estimated that 12.3 million people are at an increased risk of developing T2D in the UK i.e pre-diabetic. Diabetes has been described as being the ‘fastest growing health crisis of our time’, costing the country £1.5 million an hour or £14 billion per year (if you also include the cost of treating health complications). This is a real crisis, which is not being resolved by the current nutritional guidelines. Diabetes is essentially an intolerance to carbohydrate. To quote a critical review titled ‘Dietary carbohydrate restriction as the first approach in diabetes management’ published in Nutrition in 2015 – ‘the benefits of carbohydrate restriction in diabetes are immediate and well documented’. It goes onto say ‘dietary carbohydrate restriction reliably reduces high blood glucose, does not require weight loss and leads to the reduction or elimination of medication’. It is however critical that any diabetic that reduces carbohydrate intake, regularly measures their blood sugar levels and works very closely with their doctor so that their diabetic medications can be adjusted accordingly. Failure to do this could lead to the development of hypoglycaemia (low blood sugar), which can be life threatening.
I have been asked to speak at this seminar, which is being run from 10am on the 25th October 2018 at the Penny Brohn Centre in Bristol and is being hosted by Hifas da Terra – www.hifasdaterra.co.uk. More information and tickets can be bought by clicking  here This event is designed to take you on a journey through the latest research relating to the processes that are now believed to be central to the initiation and development of autoimmunity. We will not only explore some of the key interventions that have been developed and are being successfully employed to help people presenting with these devastating conditions to take back control of their health; we will also present the science behind use of medicinal mushrooms in auto-immunity in clinical practice. Medicinal mushroom have been used as a powerful tool in natural health for centuries. As adaptogens they have the potential to balance and regulate our immune response, an important step in auto-immune reset and recovery. We will explain the role of key medicinal mushrooms in auto-immune protocols, and take you through the mechanisms of individual active compounds and their role in human health and wellbeing.
Studies show that a quarter of the population in the UK are presenting with a chronic (long term) condition. These are non-communicable diseases. A quarter of adults are taking 3 or more medications, to manage their symptoms. This is the key point; the medications are designed to manage symptoms, not to get to the root cause of the problem. Now, there is nothing wrong with treating symptoms. Most of us have taken a pain killer at some point in our lives to deal with acute pain and been extremely thankful for the result. However, when it comes to chronic health conditions please consider this analogy; if you have a nail in your shoe, you can either take a pain killer to reduce the pain, or remove the nail from the shoe. This is of course a slightly flippant example of the main principle behind the functional model of health, but it succinctly explains the difference between treating symptoms as opposed to the root cause. The functional model of health is based on the fact that the body is composed of several highly interconnected sophisticated ‘functional’ systems, that when working efficiently, promote optimal health and well-being. These functional systems are intricately connected together and nothing exists in isolation. We are all biochemically individual. What makes you, you, is unique to you. The functional model recognises that it is the summation of your environmental inputs (toxins, bacterial/viral load, stress, diet & lifestyle) over your life that are likely to have contributed to your current health concerns and that most chronic illnesses are typically preceded by a lengthy period of decline in one or more of the body’s functional systems. Family history and genetics can play a significant role in the development of health problems; however appropriate diet and lifestyle choices can do a great deal to lessen their expression (epigenetics). It is through the taking of a detailed life history that the functional model aims to identify systems that may have been excessively challenged over your lifetime. When these systems are over stretched, it can lead to many symptoms, which often seem unrelated and hard to pin down. Once identified, these challenged systems can be supported through appropriate dietary and lifestyle interventions. As the body moves back towards a state of balance and optimal health, symptoms and health problems are more likely to resolve or lessen in their expression.
Gluten related disorders (GRDs) include coeliac disease (CD) and non-coeliac gluten sensitivity (NCGS). The evidence base shows that GRDs (not just CD) are a serious threat to long-term health and well-being. GRDs are fundamentally caused by the inability of the body to properly digest gluten (the storage protein in grains), typically driven by imbalances in the bacterial species of the gut in combination with genetic predisposition. Anyone with a GRD should completely eliminate gluten from the diet permanently in order to repair the damage that has been done and regain health and wellbeing. CD is the autoimmune variant of GRDs where the immune system attacks and destroys the small intestine reducing the ability of the body to absorb nutrients and is connected with over 300 different conditions. CD can be diagnosed using a combination of blood, genetic and physical assessments. NCGS on the other hand is not an autoimmune disease and is therefore generally viewed as being a much less serious condition. This is simply not true. There is also a ‘new kid on the block’ called Non Coeliac Wheat Sensitivity (NCWS) where gluten is not necessarily the trigger, but instead significant immune system reactions and damage to the intestine are being triggered by other components of wheat. CD is therefore not the only GRD that should be taken seriously. The results of a large study in 2009 (American Journal of Gastroenterology) that reviewed 351,000 intestinal biopsies clearly showed that there was not only just as much inflammation detected with NCGS as with CD, but also that the increased risk of early mortality was 72% with NCGS compared to 39% with CD! If you then also consider that a recent study in 2015 (Gastroenterology) discovers that blood markers for the detection of systemic autoimmunity are nearly double with NCWS (NCGS is a sub section of this category) compared to CD, you can start to appreciate that both gluten and wheat can have serious implications for those individuals that do not have CD but instead NCGS/NCWS. Further research needs to be conducted in this area, but these findings are very revealing. So, if you are presenting with any chronic condition that cannot be explained, then please seriously consider getting professional assistance evaluating the potential for the existence of a GRD. Remember that eliminating wheat/gluten before you have had a professional assessment is not advised.
We will consume between 3 and 7 tonnes of food and drink in our lifetimes, all of which has to be broken down and then the appropriate nutrients absorbed across the gut barrier, before it can be utilised by the body. The gut barrier of the small intestine, is the size of a tennis court and is made up of a single layer of cells that not only regulate the flow of nutrients and water into the body, but also play a central role in how our immune system responds to the significant amount of dietary proteins and microbes that are ingested on a daily basis. Nothing put into the digestive system is technically speaking inside the body until it has been absorbed across the gut barrier. It is the gut barrier that decides what to both let in and keep out of systemic circulation. Research shows that the integrity of the gut barrier is fundamental to health and well-being. If the gut barrier is compromised, by ‘leaking’ between and/or through the cells (para and/or trans cellular hyperpermeability), unwanted substances might permeate through the gut barrier and provoke unwanted immune responses – fuelling chronic inflammation. As we have discussed many times before, chronic inflammation is the route cause of all chronic disease and is a recognised key factor in the development of autoimmunity. Some of the conditions directly associated with ‘leaky gut’ include: coeliac disease, type 1 diabetes, rheumatoid arthritis, psoriasis, spondylitis, Parkinson’s disease, endometriosis, eczema, Crohn’s disease, colitis, multiple sclerosis, chronic fatigue syndrome, depression, anxiety and schizophrenia. Leakiness between the cells of the gut barrier is controlled dynamically by a protein called zonulin. The higher the levels of zonulin, the greater the leakiness between the cells. The zonulin pathway is initiated by either the presence of pathogenic bacteria and/or gluten in the gut (which gives you a clue as to how the body treats gluten!). Dysbiosis (imbalances in the micro ecology of the gut) and leaky gut will typically co exist. The presence of either or both of these conditions will drive a state of chronic inflammation. Fortunately you can repair ‘leaky gut’ and rebalance the micro ecology of the gut, regaining control of health and well-being.
We all know that the NHS is under considerable pressure. The cost of diabetes alone to the NHS is over £1.5 million per hour (Diabetes UK). The conventional medical view on type 2 diabetes (T2D) is that this condition is irreversible and requires long-term medication to control. We (the so called ‘alternative health care industry’) have known for sometime that T2D typically responds very well to specific dietary and lifestyle interventions. I have seen first hand clients come off/reduce their diabetic medications by making substantial changes to their diets and lifestyle (working in collaboration with their GPs). This scenario reminds me of the classic Mark Twain quote – ‘It ain’t what you don’t know that gets you into trouble, it’s what you know for sure that just ain’t so!’ I am therefore somewhat perplexed by the fanfare that has surrounded the results of a very recently published randomised controlled trial in The Lancet, that has concluded that after the participants focused on a weight loss programme for 12 months that ‘almost half achieved remission to a non-diabetic state and off antidiabetic drugs. Remission of type 2 diabetes is a practical target for primary care’. This is great news, but not new news. There is considerable existing evidence to suggest that calorie restriction (in particular carbohydrate restriction) is one of the most beneficial approaches to optimally managing diabetes, which after all is an intolerance to carbohydrate. Obviously any such intervention does need to be carefully managed by a suitably qualified health care practitioner in conjunction with the client’s GP/medical consultants. The reality is that standardising this type of approach, has the potential to save the nation around £7 billion with just this one condition! It is time to stop simply focussing on how much more money the NHS requires and really start thinking about reducing overall load on the system, by using well managed dietary and lifestyle interventions that are supported by unbiased science, as opposed to ‘junk science’ which has a history of being sponsored by questionable institutional agendas. Food is one of the most powerful medicines known to human kind; maybe we should start to use it! We might end up experiencing a pandemic of wellbeing.
UTIs are very common, especially in women. It is estimated that 1 in 5 women will have a UTI at some point in their lifetime and once you have had one infection you are much more likely to have another. The standard medical treatment is with antibiotics. The problem with antibiotic treatment is that whilst it will tend to work in the short term (and is often an essential treatment to avert a more serious infection of the kidneys), there is an increased risk of developing imbalances in the beneficial bacteria (microflora of the gut and urinary tract) and antibiotic resistance (which has recently been described as a significant threat to our future health by Professor Dame Sally Davies – England’s Chief Medical Officer). It is the disruption of the microflora in conjunction with growing antibiotic resistance that are the key reasons as to why UTIs often re-occur. Thankfully numerous clinical studies indicate that several natural substances work very effectively to help prevent UTIs and there is also considerable evidence to suggest that these natural substances can also work very effectively even in acute infection scenarios, as long as the intervention is initiated as soon as an infection is suspected. The best studied natural agent to help with UTIs is D-mannose (a simple sugar – available from any good health store), and is very effective at helping control UTIs that are caused by E.coli bacteria. The majority of UTIs are caused by E. coli. When however E.coli is not the cause, the use of D-mannose is unlikely to help. There are a number of other bacteria that can cause UTIs and often it is possible to find out what bacteria are involved through testing. Once the species of bacterium involved has been identified a suitable natural intervention can be applied. Another reason to consider, if natural compounds such as D-mannose do not work, is biofilm issues. Biofilms surround a collection of bacteria that are attached to the body, effectively creating a shield that protects them from being attacked/controlled (the best example of this is plaque on the teeth) – this makes this type of infection very difficult to control. The key to breaking this cycle is to therefore disrupt the biofilm, which can be done using specialised enzymes. So, if you are presenting with regular UTIs and you want to break the vicious cycle, you might want to consider working with a  suitably qualified practitioner to improve overall gut health and the balance of the microflora, inbetween infections.
Coeliac disease (CD) is not a minor ‘intolerance’ to gluten, it is an autoimmune condition where the body’s immune system attacks the small intestine, reducing the ability of the body to absorb nutrients from food. If left undetected, CD has the potential to cause significant long-term health complications. CD is one of the most common life long disorders in North America and Europe and only 1 in 8 coeliacs are ever diagnosed. These are disturbing facts. Diagnosis of CD currently requires a positive blood test and then subsequently the detection of damage to the small intestine via an endoscopy. The first problem is that less than 50% of coeliacs are presenting with the classical symptoms of diarrhoea and abdominal cramping. The majority of coeliacs are ‘silent’ in their presentation – no overt digestive symptoms but are presenting with signs and symptoms including iron deficiency anaemia, osteoporosis, arthritis, neurological degradation, depression, fertility issues, migraines and chronic kidney disease. This point alone, is likely to be having a significant impact on whether testing for CD is even to be considered. The next potential issue is with the blood testing itself. The standard NHS test for CD is good if you are presenting with significant damage to the small intestine and your immune system is functioning properly. We know however that damage to the small intestine is a gradual process that can take years or even decades to manifest, the immune system is often underperforming and the markers being measured for are not broad enough. This can lead to very high rates of false negative results (up to 70%), which is a dangerous outcome if the result is that you are told that it is fine to consume gluten, when in fact it is not! Remember you have to be eating gluten and not taking any steroid or immune suppressing medication for any blood test to have half a chance of picking up an issue. Finally, it is possible to have positive blood markers for CD and no damage to the small intestine – ‘latent’ CD (over and above the fact that the biopsies can often miss the ‘damaged’ areas of the small intestine). Is it any wonder that CD is such a poorly diagnosed and managed condition?
Small Intestinal Bacterial Overgrowth (SIBO)? The digestive system is about 30ft in length from entrance to exit and consists of the following major sections in order from top down: The mouth, throat, stomach, small intestine (duodenum) and large intestine (colon). As I have mentioned many times previously, the digestive tract is home to a complex community of bacteria (approximately 100 trillion), which should not only in balance for health and well being, but also should have the largest number of bacteria residing in the colon. Sometimes, the small intestine gets overgrown with bacteria due to conditions such as low stomach acid, pancreatitis, diabetes, diverticulitis and coeliac disease, along with the use of certain medications (including immunosuppressants and proton pump inhibitors). This is called ‘Small Intestinal Bacterial Overgrowth’ or SIBO. These bacterial overgrowths produce either hydrogen and/or methane gas. SIBO can therefore be tested for using a breath test that measures levels of these gases. The small intestine has the surface area of a tennis court and is crucial to the efficient absorption of nutrients from the diet. SIBO disrupts the ability of the small intestine to efficiently absorb nutrients (the bacteria end up competing for the nutrients that the body is trying to absorb) often resulting in a broad range of micronutrient deficiencies (including iron, calcium, and vitamins B12, A, D, E and K) and symptoms including nausea, bloating, vomiting, diarrhoea, malnutrition, weight loss, joint pain, fatigue, acne, eczema, asthma, depression and rosacea. The malabsorption of nutrients is likely to eventually impact every major system in the body, if left unchecked. SIBO is typically treated with antibiotics, but reoccurrence rates are high and beneficial bacteria essential for digestive function will also be damaged. Research suggests however that certain herbal and lifestyle interventions are just as effective at treating SIBO. In clinic, as I have mentioned many times before, it is always a multifactorial approach that delivers the best results. So this typically involves a combination of changing how much and how often you eat, what you are eating, adding in certain strains of probiotics, targeted supplementation, the use of herbs and essential oils and managing stress levels using techniques such as meditation, mindfulness, yoga, tai chi, deep breathing and autogenics.
I regularly see clients presenting with chronic fatigue syndrome (CFS). This is where the client has fatigue that is so debilitating that they are virtually unable to function or undertake normal every day tasks. Often CFS presents as fibromyalgia, which is chronic fatigue with the added burden of widespread pain and stiffness throughout the body. It is believed that the pain associated with fibromyalgia is caused when the mitochondria (the energy production plants in our cells) desperate to supply appropriate levels of energy to the body, switch from efficient aerobic (using oxygen) to inefficient anaerobic (not using oxygen) metabolism. This anaerobic form of energy production creates large amounts of lactic acid. Lactic acid, as anyone who pushes themselves hard when exercising knows, causes immediate muscle pain, which dissipates after a few minutes of rest. This pain however does not dissipate with fibromyalgia, as the body is unable to break the lactic acid down, due to mitochondrial dysfunction (not working properly). The excess lactic acid can also cause damage to the muscle tissue, presenting as very sensitive areas on the body. This process can feed on itself as the damage to the muscles releases a large number of free radicals (destructive molecules), which can cause additional damage if antioxidant status (the ability to neutralise free radical damage) is low. Mitochondrial dysfunction is therefore one of the key areas to focus on when it comes to helping move the body back into balance with CFS and fibromyalgia. So what are the key ingredients required for healthy mitochondria? They require a raft of key nutrients for optimal performance, including but not limited to magnesium, B vitamins, essential fats, CoQ10, carnitine and alpha lipoic acid and must not be bathed in toxins. Whilst clearly mitochondrial dysfunction is one of the key areas to focus on with these conditions, it should be noted that there are often multiple systemic imbalances going on, including but not limited to digestive dysfunction, poor antioxidant status, immune system dysregulation, chronic inflammation, viral infections, food and/or environmental sensitivities/allergies, thyroid and adrenal dysfunction and micronutrient deficiencies. Everything in the body is connected and nothing exists in isolation. Once again looking at the body from a functional and holistic perspective is key to any potential solution to these devastating conditions.
Migraines are debilitating vascular headaches, which usually happen on one side of the head. Migraines are thought to affect around 1 in 7 people with an estimated 190,000 migraine attacks every day in the UK affecting three times as many women as men and accounting for an estimated 25 million days lost from work and school each year. The typical sequence of events is that an initial spasm happens in the wall of a meningeal artery (one of the arteries in the head); the spasm does not last long (a few minutes) and is followed by a paralysis of the wall of the artery, which can last for days. This paralysis leads to swelling and inflammation of tissues around the artery wall, causing the pain (migraine). So what causes the spasm in the first place? Many factors are thought to be involved, but one of the key contributors is an over accumulation of toxins in the body. Liver and gut health are fundamental areas to critically evaluate and support due to the crucial role that these two organs play with respect to optimal detoxification. If an imbalance in the gut bacteria (dysbiosis) is present (a common thread in my articles) then the ‘bad’ bacteria can cause an overproduction of histamine in the gut. Histamine is secreted by specialist immune cells as part of a local immune response to the presence of unwanted bacteria/triggers. It is the excess levels of histamine that causes blood pressure to drop too low and initiate the spasm that starts the sequence of events. Unidentified food sensitivities (where the immune system is inappropriately responding to specific food proteins) causing elevated levels of inflammation are also potentially a significant trigger for migraines. Research and clinical experience would suggest that gluten related disorders (encompassing wheat sensitivity, coeliac disease and non coeliac gluten sensitivity – another common thread in these articles) are significantly correlated with migraines. Other factors involved would appear to be magnesium status (low magnesium is a significant and independent predictor of migraine risk) and B vitamin deficiencies.
Alzheimer’s disease (AD) is the most prevalent form of dementia and it is estimated that 160 million people globally by 2050 will have this disease. So far the search for a single ‘silver bullet’ pharmaceutical approach to treating AD has not delivered anything other than a temporary slight improvement in symptoms with no long term impact on disease progression. Recent biochemical research however would suggest that AD is both triggered and perpetuated by a complex interaction of different factors and that a multi-factorial approach to treating this devastating condition may provide better outcomes. Pioneering work is being undertaken in this area by Dr Bredesen, who describes dementia as being primarily a ‘metabolic problem’. In a small but ground breaking study published in Aging in 2014, a 90% success rate in both arresting and reversing early stage AD was reported. Dr Bredesen uses a combination of personalised dietary and lifestyle interactions (includes supporting digestive function, identifying imbalances in the gut, correcting identified nutrient deficiencies, optimising vitamin D levels, eating food over a particular window of time in the day, assessing metal toxicity, optimising sleep, increasing exercise and movement, reducing inflammation, identifying food sensitivities, supporting mitochondrial function and stimulating the brain) with the client to achieve substantial results over a 3 to 12 month period. Larger clinical trials are currently underway in the UK and USA. These results on the face of it look to good to be true, but in reality simply reflect the obvious which is that chronic disease is rooted in the mismatch between our genetics and the modern world that we have created for us to live in. Your environment (diet, toxic load, stress/trauma, and infections) is fundamental to your long-term health and well-being and should be one of the first areas to seriously evaluate when confronted with any chronic condition. What makes you, you is unique to you and this is the premise behind the ‘functional model’ of health. Working with a functionally trained health practitioner on any chronic condition, along with the required work and commitment that these types of interventions require, can provide significant health benefits.
Gluten is the main structural protein complex barley, rye and wheat and wheat is the most widely consumed grain in the world. Gluten related disorders (where there is an inappropriate reaction to gluten) is an umbrella terms that includes coeliac disease (CD), wheat allergy (WA) and non-coeliac gluten sensitivity (NCGS). CD is an autoimmune condition (please see here and here for previous articles) that develops over time and is officially diagnosed using a combination of blood, genetic and small intestine biopsy test results. Most people are unaware that they have CD. Wheat allergy on the other hand is overt, with symptoms developing in minutes to hours and involves a measurable IgE (allergic) response. Both CD and WA are thought to affect approximately 1% of the population. NCGS (characterised by feeling better on a gluten free diet) on the other hand is neither allergic nor autoimmune in nature, often involving a mixture of both CD and WA symptoms and is currently diagnosed by exclusion, as there are no current agreed laboratory tests. NCGS frequency is still unclear but might be as high as 6% of the population. Typical symptoms of NCGS include: diarrhoea, abdominal pain, weight loss, gas, bone/joint pain, leg numbness, muscle cramps, foggy head, headaches, dermatitis and anaemia. NCGS is not associated with the existence of other autoimmune conditions and the gut lining typically does not express markers of permeability (as with CD). Our precise understanding of how NCGS evolves as a condition is currently lacking. A clear connection between IBS and NCGS has been detected. It is therefore likely that a subset of those presenting with IBS who have not got WA or CD may in fact have NCGS and would still benefit from a gluten free diet. This group of individuals are at risk of falling into a ‘no man’s land’ between allergists and gastroenterologists with the explanation of their condition sometimes being connected to psychosomatic triggers, rather than gluten itself. So whether it is IBS or any of the other symptoms listed above, surely it is worth eliminating gluten for a while? You might be surprised at how you feel!
Sensitivities, Chronic Inflammation and Autoimmunity How food and environmental choices can impact your long-term health Thank you to everyone that attended this event. We had 157 people turn up……….. You can view Part 1 of this seminar here: https://www.youtube.com/watch?v=BFOV00Phs7Y Research shows that unidentified sensitivities (to both food and the environment) are often implicated in the development of and/or perpetuation of a number of chronic health conditions including but not limited to eczema, joint pain, IBS, indigestion, depression, anxiety, headaches, fatigue, weight gain, congestion and heart palpitations. This seminar provides you with an easy to understand overview of the following key topics: 1) What is the difference between an allergy, sensitivity and intolerance? 2) What impact might unidentified food and environmental sensitivities behaving on your health? 3) Coeliac disease and non coeliac gluten sensitivity – the differences 4) Why simply cutting gluten out of the diet is not enough if you are a diagnosed coeliac 5) Sensitivities and autoimmunity 6) Items to carefully consider when choosing a sensitivity test 7) Personalised dietary and lifestyle interventions and the road to health    
Occasionally I see clients not reacting as you might expect to a clean healthy nutritional protocol (containing fermented foods, meat/fish, vegetables, fruits and nuts/seeds) and sometimes their original symptoms might even be exacerbated. When this happens I always suspect ‘histamine intolerance’. Histamine intolerance (too much histamine) can manifest itself as any number of symptoms including but not limited to skin problems, insomnia, light headedness, palpitations, low blood pressure/fainting, muscle pain/cramps, joint pain, tinnitus, depression, unexplained bruising and rosacea. Histamine is a chemical that is secreted by specialist immune cells as a response to help protect the body against infection. A histamine response is involved in the typical symptoms that are associated with mild allergic reactions (e.g hay fever & hives) and this is why antihistamines are often used to help manage such reactions. Histamine intolerance occurs when the body has too much histamine. This happens when the supply of histamine exceeds the ability of the body to break it down. The effect of histamine on the body is cumulative – visualise a barrel with holes in the bottom being filled up with water. The water represents histamine and the holes the enzymes that break histamine down. If the amount of water entering the barrel exceeds the amount escaping, then the barrel will eventually overflow (this is the point at which the body has too much histamine). The irony of histamine intolerance is that the foods that you are often told to consume on a healthy plan are the very foods that contribute the greatest histamine load! These include raspberries, avocados, spinach, meat stocks, citrus fruits and fermented foods (including certain strains of probiotics). The key to balancing histamine (stopping the barrel overflowing) is to both reduce intake and support the optimal degradation of histamine. It turns out that some of us are less able to produce the enzymes required to break down histamine. An imbalanced microflora is also significant contributor to elevated histamine levels. Enzyme and histamine levels can be tested for and then an appropriate strategy implemented to help regain control of key symptoms before revisiting the careful reintroduction of healthy higher histamine foods.
Coeliac disease (CD) is an autoimmune condition where the body’s immune system attacks and damages the villi (the finger like small protrusions in the small intestine) affecting 1% of the global population (circa 70 million people). Originally considered a rare childhood condition it is now recognised as primarily an adult disease. The autoimmune destruction of villi is triggered by eating gluten (found in Barley, Rye, Oats and Wheat) and since this process dramatically reduces the surface area of the small intestine, the body’s ability to absorb nutrients is compromised, potentially leading to a raft of disparate symptoms and disease presentations.
Screening studies show that CD is one of the most common life long disorders in North America and Europe and that currently only 1 in 8 coeliacs are diagnosed and that on average it takes 13 years and 5 doctors for a diagnosis. So why is this? The classical symptoms of diarrhoea and abdominal cramping are just one clinical manifestation of CD, with research showing that less than 50% of coeliacs currently present with these classical symptoms. Non classical or ‘silent coeliac disease’ presentations can include: iron deficiency anaemia, osteoporosis, arthritis, neurological degradation (ataxia and epilepsy), depression, fertility issues, migraines, blood test abnormalities, chronic kidney disease, raised liver enzymes, mouth ulcers, dental enamel defects and a number of other autoimmune conditions including Hashimoto’s, type 1 diabetes, psoriasis, Addison’s disease, cardiomyopathy and autoimmune hepatitis. Interestingly the research base would suggest that more people with less severe symptoms (mild anaemia and/or reduction in bone density) are being diagnosed with CD and this often includes irritable bowel syndrome (IBS), with up to 30% of coeliacs having had a previous diagnosis of IBS. It should also be noted that the first-degree relatives (parent/sibling/child) of coeliacs have a significantly elevated risk of developing the same condition and should be tested. Please note that the standard blood tests for CD often provide false negative results (due to the body not being able to produce sufficient amounts of the specific antibodies being measured, or reactions that may be present to other immune stimulating peptides of gluten that are not being measured). So if your are presenting with an autoimmune and/or chronic condition you might want to seriously consider the impact that gluten might be having on your health.
What might the inability to lose weight, low body temperature (Raynaud’s & cold extremities), lack of energy, depression, chronic constipation, elevated cholesterol, hair loss (eye brow and body hair), sub optimal immune function, varicose veins, skin problems, haemorrhoids, infertility, blood sugar and sex hormone imbalances all have in common? The thyroid….. The thyroid is a butterfly shaped gland that is located just below the ‘Adam’s apple’ in the neck. Optimal function of this gland is central to well being with its primary role being that of controlling metabolic rate. All cells in the body are influenced by thyroid hormones. This is why thyroid dysfunction has been described as ‘the great pretender’ masquerading as almost any condition that you can imagine. Low thyroid function is the most common form of dysfunction (10 times more common in women). 90% of low thyroid dysfunction is caused by Hashimoto’s (an autoimmune condition where the body’s immune system attacks the thyroid gland). The production and balance of thyroid hormones is an intricate process that depends on a multitude of nutritional and environmental factors that need to be in balance. The simplistic version goes like this: The thyroid gland is stimulated to produce its main hormone T4 (thyroxine) by the action of thyroid stimulating hormone (TSH). T4 (the storage hormone) circulates round the body and has to be converted into T3, the ‘active’ hormone. Without T3 the cells would not respond. Here lies the problem. Efficient conversion of T4 to T3 is dependent on the presence of key nutrients and optimal gut health. Nutritional deficiencies (selenium, iodine, iron, copper, magnesium, manganese, zinc, chromium, calcium, vitamins A, B, C, D and E) and the presence of toxic metals (mercury, cadmium, arsenic, aluminium), BPA and certain medications are known to impact thyroid performance. Stress, adrenal health and systemic inflammation also play a significant role. So optimal thyroid health is dependent on a raft of key variables that unsurprisingly include a balanced microflora/ecology in the gut, a low toxic load and a nutrient dense diet. Dr Broda Barnes (an eminent endocrinologist who dedicated most of his professional career to thyroid dysfunction) noticed that average body temperature is significantly lower if you are presenting with low thyroid function (as metabolic rate (which controls temperature) is controlled by thyroid hormones). He devised a simple test that effectively measures the cellular response to thyroid hormones and not simply levels of thyroid hormones in the blood. The Barnes Basal Temperature test can be done in the comfort of your own home with the only requirement being the ownership of a mercury or modern day analogue thermometer (digital thermometers are not accurate enough). I often suggest this test with clients that I feel maybe presenting with thyroid dysfunction and use the results to support a request for further comprehensive evaluation (not just levels of TSH – but the full array of thyroid hormones and antibodies) via their GPs. If the GP does not oblige, then there are a number of comprehensive thyroid panels that can be run privately. Unfortunately the modern medical general practice approach to thyroid dysfunction is too simplistic. Research suggests that measurement of TSH levels alone is not always sufficient to diagnose dysfunction (you can have normal TSH levels and still have thyroid dysfunction) and the prescription and monitoring of only T4 (for those taking prescribed medication to help manage low thyroid function) may well work for some, but as I see regularly in my clinic, it often does not work for others.
Thyroid dysfunction has been described as ‘the great pretender’ masquerading as almost any condition that you can imagine. Common symptoms associated with thyroid dysfunction include: weight gain, low body temperature, lack of energy, chronic constipation, elevated cholesterol, hair loss, sub optimal immune function, infertility and sex hormone imbalances. This seminar is being held at Natures Corner in Newbury on Thursday 22nd September 2016 starting at 19:00 (expected end time 20:30). During this seminar we will discuss how the thyroid works, signs and symptoms, the adrenal connection, the role of systemic inflammation, basic tests that you can do at home to evaluate your thyroid function and the impact that diet, lifestyle and supplementation can play in supporting overall thyroid health. There will be a Questions and Answers session at the end. Ticket cost £5 (redeemable against any in store purchases).
What might joint pain, asthma, fatigue, high blood pressure, diabetes, skin problems, heart disease, depression, IBS and autoimmunity all have in common? Answer: The digestive system. The health of the digestive system is fundamental to overall well-being. Hippocrates stated nearly 2,500 years ago that ‘death sits in the bowels’ and ‘bad digestion is the root of all evil’. Scientists are now just beginning to realise the truth associated with these statements. Study after study links imbalances in the digestive system to the development of long-term disease. So why might this be the case? The 25 feet of tubing that runs from the mouth to the anus, is populated with a huge number of bacteria. It is estimated that we have on average 100 trillion bacteria in our digestive system (that’s equivalent to the number of footsteps required to walk from Earth to Pluto and back again over 7 times!), effectively making us more ‘bacteria’ than ‘human’. These bacteria weigh in total around 2kg and consist of an estimated 35,000 different bacterial species, typically being referred to as the microflora or microbiota. The microflora is made up of both good and bad bacteria. In a healthy gut, good bacteria dominate and keep control of the bad ones (using them for important tasks). Some of the key roles undertaken by a balanced microflora include: weight management, energy production, genetic expression, balancing mood, efficient digestion and absorption of nutrients, manufacture of certain vitamins and maintaining both a strong and tolerant immune system. Problems can start to occur when the bad bacteria become too dominant (dysbiosis), contributing to inflammation of and damage to the gut lining. This can lead to the manifestation of any number of disparate and seemingly disconnected symptoms. The science now recognizes multiple ‘gut–organ axes’. What happens in the gut does not stay in the gut and we ignore the impact that the microflora has on our health at our own peril. What causes dysbiosis? Modern life! Specifically: caesarian birth, poor dietary choices, food sensitivities, low stomach acid, antibiotics, medications, chronic stress, toxins/pollution, infectious diseases and alcohol/drug abuse. Thankfully the body is regenerative and it is possible, working with a skilled practitioner, to both identify and rectify imbalances in the microflora, using specific functional diagnostic testing in combination with targeted nutritional and lifestyle protocols. Remember, ‘you’re in control’ far more than you might at first ever believe.
There has been a considerable amount of discussion recently about mental health and what more we can do as a society to help those with mental health issues. What never ceases to surprise me is the complete lack of discussion on the impact that what you eat can have on mental health. Depression is one of the most prevalent chronic conditions in the UK. There are certain scientific facts that I would like you to be aware of. Gluten (found in Barley, Rye, Oats and Wheat) does cause our digestive tracts to ‘leak’. This happens in every human being for a few hours after digesting gluten. That is a fact. If you are someone that already has an imbalance in your gut bacteria (due to caesarian birth, not being breastfed, alcohol abuse, poor food choices, antibiotic use, chronic stress and regular medications) certain toxic by products and semi digested food particles can be ‘leaked’ through into the body. In certain genetically predisposed individuals these toxins and foreign food particles can cause a significant immune system response (potentially causing the body to attack itself, if the protein structure of the semi digested food is similar to that of the body e.g. the brain), as well as putting considerable stress on the already over-stretched detoxification systems. Secondly, some of the breakdown products of gluten during digestion are opioid (morphine) like. Opioids are addictive and if they make it to the brain, are capable of disrupting neurotransmitter balance. Either way there is strong scientific evidence to connect eating gluten with brain chemistry/structural disruption in certain individuals. Repeated studies show that gluten does cause a significant immune system response in both schizophrenic and autistic individuals compared to the normal population. So, if you or a loved one are not feeling as good as you might like, you might want to try eliminating gluten from your diet. Maybe it is also time for psychologists and psychiatrists to seriously consider the impact that a gluten free diet might have on their clients?
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Optimal nutrition and digestion play a significant role in overall skin health. As part of an event called ‘Let’s Talk Skin Event – Understanding Acne’ being run and hosted by Andresa Skin Health Clinic (www.andresa.co.uk) near Aldermaston in Berkshire at 7:30 pm on April 14th, I will be giving a presentation on the impact that optimal diet and gut health can have on the condition of  your skin. Andresa Skin Health Clinic are specialists in skin health, using the very latest science and technology from around the world to correct and rebalance the health of the skin. There will be a demonstration of Andresa’s exclusive ClearSkin Acne treatment. Refreshments will be served, and there will be a prize draw raffle on the night where you can win a relaxing, bespoke facial. The raffle is being held to raise money and awareness for Andresa’s charity of the year, Debra. To register for this free-of-charge event, please contact the clinic on 01635 800183 or use the booking form at www.andresa.co.uk
Gluten is a mixture of proteins found in Barley, Rye, Oats and Wheat. You may be of the opinion that ‘gluten free’ is just another fad? After all, we have been eating gluten for thousands of years, so why the current fuss? Modern day gluten is in no way similar to the gluten that our ancestors consumed. It has been hybridised to increase yield, reduce growing time and make it easier to harvest. That all sounds great…so what’s the problem with that? Well, the hybridisation has created a huge number of previously unknown proteins in gluten (chromosome content has gone from 14 to 42), which puts a significant extra burden on our digestive systems as we try to break these unknown proteins down. Essentially our digestive systems do not have the digestive toolkit to optimally break down this gluten into its component parts. This may or may not be a problem depending on your genetic profile and gut health. Gluten related disorders, (the umbrella term for conditions such as wheat allergy, coeliac disease and non coeliac gluten sensitivity) are fundamentally caused by the inability of the body to breakdown the gluten proteins into their component parts. Combined with the dramatic rise in poor digestive capability, driven by factors such as stress, poor dietary choices, modern day lifestyles, toxic load and imbalances in our micro flora (the bacteria in our guts), you have the foundations for systemic inflammation and any number of potential health problems. Coeliac disease (an autoimmune condition that destroys the gut lining) is the most common lifelong disorder in North America and Europe. Only 1 in 8 coeliacs are ever diagnosed and the typical length of time it takes for those that are diagnosed to be diagnosed is 13 years! The classical symptoms of abdominal pain and diarrhoea are not the only symptoms to look out for. What goes on in the gut does not necessarily have to stay in the gut and can present as virtually any symptom/condition that you can imagine including (but not limited to): migraines, skin problems, depression, fatigue, joint pain, liver and cardio vascular disease, autoimmune conditions and neurological problems. In children you typically see ‘failure to thrive’. Time and time again, I see clients with chronic conditions presenting with undiagnosed coeliac disease or non coeliac gluten sensitivity. If you have a chronic condition or symptom or are just really struggling with your health, why wouldn’t you want to find out if modern day gluten is making you sick? You can ask your GP to test you for coeliac disease (please note that the NHS test can produce up to 70% false negative results, if you are not presenting with full blown coeliac disease) or you can access privately, via practitioners such as myself, a test from Cyrex Laboratories which provides you with the most sensitive test (Array 3) currently available for gluten related disorders:http://entirewellbeing.com/…/11/Cyrex-Testing-Overview.…. You could also just eliminate gluten from your diet for 4 weeks (has to be zero tolerance by the way to be effective). Contrary to popular belief, removing gluten from your diet is not a dangerous thing to do. You may be surprised what happens….