Migraines

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 a multi-factorial approach

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.

Non Coeliac Gluten Sensitivity – ‘No Man’s Land’

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!

27th April 2017 Event at Arlington Arts (Newbury) – Sensitivities, Chronic Inflammation and Autoimmunity

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

 

 

Histamine Intolerance – Are You Reacting to ‘Healthy’ foods?

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.

If you are a coeliac, is a gluten free diet enough?

So if you do have coeliac disease (see post http://entirewellbeing.com/coeliac-disease/ for more information on this condition), do you just simply cut out gluten and everything will be alright?

If only it were that simple……..

Although the majority of newly diagnosed coeliacs will experience substantial improvements in their symptoms within the first few weeks of cutting out gluten, research shows that between 10 and 15% of coeliacs continue to experience health problems even when following a gluten free diet. These are called ‘non-responsive coeliacs’. This might be (and often is) explained by unintentional gluten contamination (it is very easy to get ‘glutened’ – and it only takes one eighth of one teaspoon of a gluten flour to reignite the immune response and ‘contamination’ can also come from hundreds of non food items including shampoos and cosmetics). However, between 1 and 5% of coeliacs develop what is called ‘refractory coeliac disease’ (RCD) where any gluten (even levels found in foods termed ‘gluten free’ e.g. bread) cannot be tolerated. This is a very serious sub category of coeliac disease and can lead to significant health problems if not managed appropriately.

Excluding unintentional contamination and RCD, the other key reason for symptoms not improving on a gluten free diet is ‘cross reactivity’.

Research shows that there are a number of other food proteins that can cause the immune system to react in a similar way to gluten, thereby potentially perpetuating chronic inflammation and the destruction of the villi (the finger like protrusions in the small intestine that are damaged by coeliac disease). We know that around 50% of all coeliacs cross react with casein in dairy. Other cross-reactive gluten free foods include oats, yeast, rice and corn (consumption of these foods are actively encouraged as a coeliac). Maybe this is why only 8% of adults with coeliac disease experience complete healing of the villi on a gluten free diet and why there is evidence of poor vitamin status in coeliacs who have been on a gluten free diet for 10 years?

In summary simply excluding gluten from the diet is not good enough. If you are a coeliac some of the key questions that you should be asking yourself include:
1) Might I be exposing myself to gluten contamination from my environment (e.g. skin care products and cosmetics)?
2) What gluten ‘cross reactive’ foods might I also be reacting too?
3) How much damage has been done to the digestive system (prior to diagnosis) and what extra support do I require to help repair this damage?
4) What impact has coeliac disease potentially had on my overall nutrient status?

These questions and more can be answered by working with a suitably skilled and knowledgeable functional practitioner.

Thyroid Health – A Functional Perspective – Seminar – 22nd September 2016

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).

The Dawn of a New Paradigm?

‘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 heard this quote by Mark Twain for the first time at a lecture by an eminent doctor a couple of years ago and I feel that it has particular relevance to the recent report by the National Obesity Forum that eating saturated fat could help cut obesity (heart disease) and type 2 diabetes!

Predictably this has caused a huge reaction from the majority of conventional modern medicine, because it flies directly in the face of the core dietary advice that we have been subjected to in the West since the 1950s; basically saying that saturated fat consumption causes weight gain, type 2 diabetes, heart disease and many more chronic conditions. This is positioned as an indisputable fact. So what is going on?

Well you do have to ask yourself the question as to why, even with a reduction in fat intake (due to dietary advice) over the past 60 years, rates of diabetes and obesity continue to escalate rapidly in the Western world? Why is it that the total cost of diabetes alone to the NHS was nearly £24 billion last year (that’s approximately 20% of the total NHS budget) with 1 in 4 adults in the UK presenting with either diabetes, prediabetes and/or obesity? The advice is clearly not working!

The entire dietary advice that we have been subjected to over the past 50 years is based on the premise that fat makes you fat and that fat intake (particularly saturated fat intake) is connected to raised cholesterol levels and that raised cholesterol is correlated with cardio vascular disease. It has therefore been assumed (purely on a statistical basis) that saturated fat intake must directly cause heart disease.

The truth of the matter is that dietary intake of saturated fats does not directly correlate with heart disease in humans. It is absolutely true that raised levels of saturated fats in the blood are connected to an increased risk of heart disease and diabetes. So what is the main driver of raised levels of saturated fat in the blood? The answer is refined carbohydrates in humans. Excessive amounts of sugar in the blood (from the likes of cakes, pastries, biscuits, sweets etc.) literally hammers your liver and gets converted to saturated fatty acids and cholesterol (not too mention excess weight). It should be also noted that a number of the studies used to assess the impact that saturated fat intake has on levels of saturated fats in the blood have been done on rodents and their results have been assumed to be relevant to humans. We are not rodents; our physiology is similar but different and hence leads to a false understanding of cause and effect.

So in summary excessive intake of refined carbohydrates (not fat) in humans is the single largest contributor to elevated levels of saturated fats in the blood, raised cholesterol and heart disease. Diabetes, by the way, is essentially a carbohydrate intolerance and there is substantial scientific evidence to support the beneficial impact that restricting carbohydrates and high glycaemic load foods has on diabetes.

If the current advice to avoid dietary fat were correct then the Eskimos and Masai (the ones that are not contaminated by the Western World) with up to 90% of their calories coming from fat would be overwhelmed with diabetes and cardiovascular disease. This is not the case.

I really do feel that there has to be some sense of proportionality applied here. It is not about consuming butter in your coffee and eating 10 rashers of bacon for breakfast every day. It is about consuming a range of healthy fats (saturated/polyunsaturated/monounsaturated) and not being fat phobic. Low fat diets are potentially dangerous. Saturated fat makes up to 75-80% of the structural fats in the body and are the primary storage form of energy. Fats are required for proper bone health, protecting the liver from the adverse effects of alcohol and medications, supporting the immune system and enabling the efficient absorption of phytonutrients along with vitamins A,D E and K. All rather important stuff.

A healthy diet should focus on quality of the macronutrients rather than quantity or ratio. We are a hugely adaptable species and there are many examples of different tribes all over the world that thrive at both ends of the macronutrient spectrum (from high fat to high carbohydrate) with very low levels of chronic disease. They key point here is that they are eating natural sources of these macronutrients rather than man made/modified versions.

Yes, there are situations that I see in clinic (via genetic testing) where a client has the genetic potential to present with massively elevated levels of cholesterol. In those situations you do need to consider total saturated fat and carbohydrate intake, as these clients have to work very hard to optimally manage their cholesterol levels. These clients are however an exception to the norm, yet remind us that one size does not fit all in terms of dietary advice.

Maybe this report hails the start of a new paradigm, where fat is hopefully not as feared as it has been and can be celebrated for its health benefits as part of a balanced diet consisting of high quality nutrients?

Finally as we started on a quote I thought we should end on one. ‘All truth passes through three stages. First, it is ridiculed. Second, it is violently opposed. Third, it is accepted as being self-evident.’ (Arthur Schopenhauer). I have a feeling we have just started the second stage? Time will tell……

Let’s Talk Skin Event – Understanding Acne

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