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Welcome to our news update pages.
This section of our web site is devoted to current health and information allowing Jan de Vries to communicate
an alternative point of view where appropiate.
Towards the end of these pages you will find a current listing of lectures, public talks and radio broadcasts hosted by Jan de Vries.
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AGEING GRACEFULLY
It affects every body system and although genes do play a part we can do a great deal ourselves to maintain and support our body in the fight against the ageing process. Instead of spending time worrying about becoming older, quality of life and extending active life should be the primary concern.
All the systems in the body are affected by age, the skin possibly being the most used indicator of age. You can combat wrinkling and pigmentation spots by keeping the skin cleansed and moisturised with cream high in vitamin E content and taking an antioxidant capsule daily to help your body fight the damaging free radicals.
Most people worry about the effect of age on their heart, especially if heart disease is common in their family. Moderate exercise can go a long way to protecting and enhancing heart function, but over-do it and you could put your heart under strain. Many supplements are currently available to help support cardiovascular system function such as Co-enzyme Q10, bilberry, Hawthorn berry and Gotu kola.
A positive attitude towards ageing is one of the best preventative treatments. Put some positive energy into supporting your body against ageing rather than having a negative outlook when ageing signs occur.
In general, for all body systems it is important to adopt a diet that is wholesome, containing fresh produce rather than calorific, sweet processed foods. Too much fat will place strain on all the body organs and place you at risk of heart disease. Increase your fruit and vegetable intakes along with wholemeal bread, pasta and potatoes.
Exercise is important for the joints, muscles and the cardiovascular system.
Hopefully with a good diet, plenty of exercise and a positive outlook some of the signs of ageing will be successfully combated.
THE FULL ARTICLE ON COMBATING AGEING CAN BE FOUND IN OUR WINTER/NEW YEAR 2008 ISSUE OF IN TOUCH.
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JAN DE VRIES ENCOURAGES MORE ACTIVE CHILDREN
Tennis provides children with numerous health benefits, not least the fitness aspect. In the UK, an estimated one in four 11 to 15 year olds are overweight or obese - and the problem is growing each year. According to the National Diet and Nutrition Survey (2000), 4 out of 10 boys and 6 out of 10 girls do not do the minimum one-hour a day of physical activity.
The psychological effects of tennis are not to be forgotten either. In fact, scientists at the University of Illinois reported that since tennis requires alertness and tactical thinking, it may generate new connections between nerves in the brain and therefore promote a lifetime of continuing development of the brain.
Tennis also provides skills for use in every day life including discipline and stragetic thinking and learning the ability to handle mistakes, to name a few.
Most importantly tennis is fun and provides children with many positive social skills and experiences.
Prestwick tennis club's, Jan Collins, was delighted with the interest and support offered by Jan de Vries. Despite the two Jans' being in their 70's they both still put in more working hours than people half their age and are always keen to get involved in new and exciting projects.
For further information on tennis see www.Ita.org.uk
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CHERRIES ARE TOP FRUIT FOR JOINT HEALTH
Despite the cost, cherries are always popular. With their single relatively large stone, cherries belong to the same group of fruits as apricots and plums and come in two main varieties; the edible cherry (Prunus avium) and the rather sour cooking cherry (prunus cerasus).
With research indicating that coloured fruits and berries carry special health benefits due to their high flavonoid content, cherries have become rather sought after. Other dark red-blue berries (blueberries, hawthorn berries, and others) also provide many of the same valuable, anti-inflammatory flavonoid compounds as well but cherries appear to offer something extra especially for those with aching joints.
Cherries come into their own in cases of gout. This is perhaps the best-known use for the fruit. The benefits look to be two-fold: the flavonoids help reduce the high uric acid levels in the blood that are responsible for the development of gout itself and at the same time flavonoids block the inflammation-causing substances released in the joint when the uric acid crystals start to accumulate. The typical intake of cherries needed to drop uric acid levels to normal is in the region of 500grams of the fresh fruit per day. Those who have tried the cherry treatment have also commented that their small joints felt less stiff.
When cherries are hard to come by or their price makes them simply too expensive to take every day, consider using a supplement containing cherry fruit extract. For some this may be the preferred form since per typical serving the supplement contains less than half a gram of sugar compared to 20 grams in the fresh juice. A good supplement should contain very pure concentrated extracts, in the region of a 10:1 concentration. This means that 10lb of cherries are used to make 1lb of Cherry Fruit extract per capsule. I have found that 1000mg of cherry extract taken twice a day can have good results in cases of arthritis. For those just wanting to boost their antioxidant intake 1000mg per day is all that is needed.
Supplements containing cherry fruit extract have no known adverse reactions and can be taken alongside conventional medications. Whether you take the fresh fruit or opt for the supplements you will be doing your body a favour by including cherries in your diet.
THE FULL ARTICLE ON CHERRIES AND THEIR HEALTH BENEFITS IS AVAILABLE IN OUR WINTER/NEW YEAR 08 ISSUE OF IN TOUCH. MORE INFORMATION ON GOUT IS FEATURED IN OUR WINTER 05 ISSUE.
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Archive Section
The Co-Q10 and Statin Connection
There has been a long established connection between high cholesterol and the biggest cause of death in the UK, premature heart disease. This stimulated a great deal of research interest from the various drug companies who were keen to discover a product to effectively lower cholesterol. Out of this research came the drug family known as statins with the best known one, simvastatin, now celebrating its 15 years of use.
The statin drugs work simply by blocking the chemical pathway responsible for cholesterol production in the body. It is not uncommon for people to have high cholesterol levels despite living on a low fat diet. Dietary fat does contribute to your cholesterol level but the bulk of the circulating cholesterol is generated within the liver. If your body is genetically programmed to make large amounts of cholesterol, diet adjustment is important but may not be enough to lower it to safe levels.
The statin drugs, therefore, appeared to be the golden key to heart health. They lowered cholesterol at the very source of its production – within the liver. However there is no such thing as a free lunch and statins do have some side effects. Some of these are felt physically as unexplained muscular aches and pains and others may take many years to develop. It is the long term use of statins and their potential long term side effects that are worrying. Some experts are suggesting that the drug can damage the very organ that they are designed to help, the heart muscle, while others indicate that the liver may also suffer from long term statin therapy.
Interestingly enough, statins are known to deplete the body’s reserves of a key heart nutrient known as Co-enzyme Q10 and a growing number of American Cardiologists are now prescribing Co-Q10 along side their prescriptions for statins to help offset this depletion effect. The worry is simple, Co-Q10 lies at the heart of the energy regulation process that controls heart muscle function and contraction. Deplete this and the heart suffers.
Replacing the Co-Q10 is easy enough by taking a high quality supplement. In general 60-120 mg per day would be adequate. Co-Q10 products come in many forms but we feel that the new chewable from of Q10 is probably the best absorbed type. As time passes we may see Co-Q10 being incorporated into statin preparations because the drug industry is fully aware of this depletion effect, but until then it may be a good idea to take the initiative yourself and dose up!
Prostate Health Update
Some recent figures indicate that a good 50% of men over 50 years of age have an enlarged prostate. This adds up to around 8 million sufferers in the UK. But this common problem still has an unfortunate stigma about it when it comes to going to the doctor for advice. Overcoming the embarrassment factor is one thing but is there anything that can be done to prevent prostate problems in the first place?
Research work on the commonest prostate problem (Benign Prostatic Hyperplasia or BPH for short) has intensified over the past years. This work has discovered new links between the early onset of BPH and other lifestyle issues such as excessive weight gain and the associated increased incidence of type-2 diabetes in overweight individuals. It is well known that both type-2 diabetes and obesity are both very responsive to simple diet change, so there is great scope for early BPH prevention just through basic diet adjustment. Cutting your daily carbohydrate (bread, pasta, potatoes, sugar and sweets) and saturated fat (oily meats such as pork, beef and lamb) calorie intake will help keep weight in check which will in turn reduce the risk of developing type-2 diabetes. Since BPH appears to be associated with these two health problems a diet change may help protect your general health and stave off prostate disease.
Other, more obvious, lifestyle issues such as smoking and excessive alcohol intake have also been implicated with early onset BPH. However, it’s not all bad news if you enjoy a glass of red wine or two. The research has shown that moderate alcohol intake is actually associated with a protective mechanism reducing the incidence of BPH. Like many things in life, everything in moderation!
The protective aspect of red wine may reside in its high content of antioxidant ingredients derived from red grapes. These ingredients belong to a group of substances known as flavonoids and are found in many foods. To benefit from these active food ingredients the diet must include a good mixture of fruit and vegetables on a daily basis. Those wishing to boost their intake of antioxidant nutrients should look at a high potency supplement called Doctors Choice Antioxidant. This formula boasts a unique blend of green tea, ginger, grape and blue-green algae along with key nutrients such as selenium. It is safe to take on a daily basis as part of a healthy diet. For more specific prostate support an article in the British Journal of Urology has shown that a standardised pollen extract, derived from rye plants (known as Cernilton) found in the product ProstaBrit offers a positive effect on prostate conditions. This ingredient contains two different complex compounds that belong to the flavonoid and sterol groups of ingredients found in most plants. In cases of BPH these substances appear to offer pronounced anti-inflammatory properties that could help reduce the swelling and irritation associated with prostate enlargement. ProstaBrit should be taken for a good 3 months (2 capsules morning or evening on an empty stomach) in conjunction with the diet guidelines suggested above. For additional support consider using the high potency antioxidant, Doctors Choice Antioxidant.
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The Migraine "hit-list" - foods that may trigger a migraine headache.
Migraine headaches are a common neurological disorder, and studies show that their prevalence has increased in the last twenty years, especially in children. The cause of the increase in prevalence is not known. The stress of a more hectic and competitive life-style is postulated as a factor, but changes in dietary habits may be equally responsible. Other factors known to precipitate headaches in migraine-susceptible persons (migraineurs) include fatigue, exercise, sleep deprivation, bright lights, head trauma, infection, menstruation, and oral contraceptives. A predisposition to migraine headaches has a neuro-vascular and neurochemical mechanism, and the disorder is frequently inherited. The dietary factors known to activate the headache mechanism are called "migraine triggers." People with migraine may be abnormally sensitive to one or more of these dietary items, a disorder sometimes described as a chemical idiosyncracy or food intolerance. A true food allergy with positive skin testing is uncommon. The chemicals contained in foods that are responsible for the headache triggering effect are chiefly tyramine and other amines, including phenylethylamine and histamine.
Tyramine.
This substance is found in cheese, especially aged, strong and cheddar varieties, phenylethylamine in chocolate, octopamine in citrus fruits, and histamine in red wine and beers.
Caffeine.
Addiction and withdrawal, common among consumers of excess coffee, can be associated with severe throbbing headache and migraine exacerbation. Fasting or skipping meals is also a common reason for headache recurrence in migraine sufferers.
Tyramine-triggered migraine.
One of the first reports of the relation of tyramine to the migraine attack was that of Dr Edda Hanington (in 1967) who observed a headache reaction to cheese eaten by patients treated for depression with certain drugs. The drugs, monoamine oxidase (MAO) inhibitors, inhibit an enzyme that normally metabolizes tyramine, the migraine provoking chemical found in cheese and other foods. MAO inhibitors taken in chance combination with a meal of cheese can also cause an acute rise in blood pressure by releasing the neurotransmitter norepinephrine, another reason for headache symptoms. It is postulated that patients with dietary migraine are sensitive to tyramine-containing foods because of an inherent deficiency of MAO in their liver and blood, and an inability to metabolize tyramine. The elimination of the offending food and chemical from the diet should prevent or lessen the number and severity of migraine attacks.
Chocolate-induced migraine.
Phenylethylamine, theobromine, and caffeine, the chemical triggers in chocolate, may cause a headache by altering the cerebral blood flow and releasing norepinephrine . When adult migraineurs who complained that chocolate provoked their headaches were challenged with either a chocolate bar or a closely matched placebo, 5 of 12 had a typical migraine headache after eating chocolate while none of 8 receiving the placebo suffered a headache.
Caffeine-withdrawal headaches.
Caffeine concentrations contained in commonly consumed stimulant drinks vary from a high of 150 mg in a 5 oz cup of coffee to 35 mg in a 12 oz can of cola. Pain relievers taken for headache also contain caffeine. Caffeine causes constriction of cerebral blood vessels. When caffeine intake is interrupted, the blood vessels dilate, and the increase in cerebral blood flow results in headache. Patients sometimes need to be hospitalized to manage a serious addiction and dependency resulting from chronic caffeine overuse.
Alcoholic beverages and migraine.
Many patients with migraine cannot tolerate alcoholic beverages even in small amounts. Alcohol has a vasodilator effect on cranial blood vessels. However, the alcohol per se is probably not the migraine-provoking chemical, but rather, the tyramine and histamine contained in many red wines and beers. Only a particular variety of grape is responsible in some patients, and young and cheaper varieties are often less well tolerated than aged and more expensive vintages. In some countries, the problem of wine-induced headache has been so widespread at times that vintners have been forced to curtail the production of red wine in favor of white, which is better tolerated by some consumers. Grapes organically grown and wines free of sulfites are thought by some to be less likely to trigger headaches. A chemical effect on cranial blood vessels by some ingredient in certain alcoholic beverages is the most plausible explanation for the migraine response. Stress may act as a secondary trigger mechanism in some situations. A migraineur exposed to a stressful and tiring work environment may complain of an inability to tolerate wine, whereas the same person on a relaxing vacation may drink and enjoy the same wine without suffering headaches. Migraine is not primarily a psychogenic illness, but stress and fatigue are common precipitants of attacks.
Nitrates, Nitrites, and "Hot Dog" headache.
Hot dogs and other cured meats such as bacon, ham, and salami contain nitrates. Cured meats contain about 10 per cent of the average daily intake of nitrate in the diet, while the consumption of beets, lettuce, celery, spinach, broccoli, cauliflower, and potatoes contribute the largest portion of nitrate to the daily diet. Fruits, milk, bread, and water are relatively small sources of the nitrate intake, in normal circumstances. Nitrites are formed by the reduction of nitrates in the saliva or by bacterial action in the intestine. The vasodilator effect of nitrites is responsible for the hot dog headache and flushing of the face and neck commonly associated.
Aspartame-triggered migraine.
Food safety organisations have cleared aspartame for general consumption, excepting for children with phenylketonuria (an inborn error of metabolism). Despite this clearance, many scientists expressed caution concerning its use by patients with migraine, epilepsy, and neuropsychiatric problems. In recent years, several studies have demonstrated that headaches may be exacerbated in patients suffering from migraine.
Fatty foods and migraine.
Fatty acids, primarily linoleic and oleic acids, may be involved in the mechanism of migraine vascular headaches. During a migraine attack, researchers have measured a significant rise in the blood levels of free fatty acids, which occurs simultaneously with the release of serotonin from blood platelets, and an abnormal distension of cranial arteries. The initial aura of a migraine attack, characterized by visual scotomata (blind spots), is associated with cranial artery constriction. This is followed by vasodilatation (distention of blood vessels) as the immediate precursor of a migraine headache. Serotonin has variable effects on cerebral blood vessels, but especially vasodilatation. It is speculated that free fatty acids are serotonin releasing factors in the blood. Paradoxically, certain fish oils containing high quantities of omega-3 fatty acids, as in cod and salmon, have been found to prevent migraine attacks in certain patients. These fatty acids are thought to have a stabilizing effect on nerve cell membranes, making them more resistant to the migraine mechanism.
"Ice cream" headache.
Migraineurs may complain of headache while eating ice cream or other frozen foods. The pain is usually located over the forehead or behind the eyes. The application of a cold stimulus to the mouth or throat may cause a reflex constriction of blood vessels around the head, resulting in the initiation of a headache in susceptible individuals.
Food allergy and migraine.
Various foods, including cow's milk, egg, and wheat cereal, in addition to amine rich chocolate, orange, and cheese, may provoke headache in migraine-susceptible patients, especially children. In a study at Great Ormond Street Children's Hospital, London, UK, of 88 patients treated with an "oligoantigenic diet," a diet that eliminates all but a few sensitizing food antigens, 93 per cent with severe frequent migraine responded and were free of headaches. The elimination diet consists of one meat (lamb or chicken), one carbohydrate (rice or potato), one fruit (banana or apple), one vegetable (brassica), water, and vitamin supplements. Of the 82 patients who improved on the diet, all but eight relapsed on reintroduction of one or more foods, including chocolate. Fifty-five different foods provoked symptoms on reintroduction. A remarkable fondness for migraine-provoking foods was a common finding, some patients craving them and eating them in large amounts. Cow's milk and cheese caused headaches in most of the patients in the study, but none complained of headaches after substituting goat's-milk cheese. Unfortunately, the susceptibility to diet-triggered headaches is not consistently confirmed by reactivity to the food, skin-prick tests, and immune globulin antibody titers, and diagnosis by the elimination diet is quite demanding. The reported relationship between food allergy and migraine is difficult to prove, and the concept remains controversial. Many neurologists and allergists are skeptical of the use of restrictive diets in treatment, and a universal migraine- food elimination diet is discouraged in practice. Specific headache triggers should be identified by carefully completed headache calendars.
Monosodium glutamate and the Chinese Restaurant Syndrome.
The Chinese Restaurant Syndrome, now named "MSG symptom complex," has been linked to the frequent use of monosodium glutamate (MSG) in some asian food. Consumers, about 1 in 50 of diners in Asian restaurants, report flushing, tingling, dizziness, and headache. Symptoms usually appear within 15-60 minutes after ingesting relatively large amounts of MSG on an empty stomach. MSG is a flavor enhancer. It is found in frozen foods, canned soups, salad dressings, processed meats, sauces and snack foods. Patients with migraine may have an exacerbation of headaches after ingesting MSG, because of its effects on cranial blood vessels.
"Hunger" and hypoglycemic headaches.
Fasting and consequent low blood sugar (hypoglycemia) may trigger headaches in patients with migraine. Studies have shown that 50 percent of migraineurs have headaches after 16 hours without food. Altered levels of serotonin and norepinephrine and dilation of blood vessels around the brain and scalp are the probable mechanisms of hunger-triggered headaches. Following the ingestion of an excessive carbohydrate load, a vascular headache may also occur in response to a rapid insulin secretion and reactive lowering of blood sugar. To avoid these sugar intolerance, hypoglycemic triggers, migraine sufferers should eat three well balanced meals a day and avoid an overabundance of carbohydrate foods at any single meal. Breakfast should not be neglected, especially in children.
Nonmedication therapeutic techniques in migraine management.
Although pain relieving and anti-inflammatory drugs (eg. acetaminophen, Fiorinal, ibuprofen, Naproxen, or triptans) are usually required in the treatment of an acute migraine attack, and some medications (eg. amitriptyline, propranolol, and anticonvulsants) are effective in prevention of headaches, other nonmedication therapies can prove valuable adjuncts in the management of a migraine patient. In addition to diet, alternatives or complements to drug treatments include biofeedback, visualization/imagery and hypnotherapy, muscle relaxation, stretching exercises, aerobic activities, trigger point compression, cold packs or a heating pad, electrical stimulation, massage, acupuncture, manipulation, and psychotherapy. Magnesium and riboflavin vitamin supplements can be beneficial, and feverfew is one of the herbal remedies that is sometimes recommended. The therapy of migraine is multifaceted and involves treatment of the individual as a whole (physical, nutritional, emotional, and spiritual, or "holistic" therapy) as well as the counselling of family members. Prevention of headaches by careful attention to known migraine triggers is preferable to frequent administration of pain-relieving drugs. Unfortunately, the nutritional and dietary aspects of migraine management are most frequently neglected in favour of potentially toxic medications.
Classic Migraine Makers
* Aged or strong cheese
* Cured meats (hot dogs, bacon, ham, and salami)
* Citrus fruits
* Fatty or fried foods
* Chocolate, nuts
Monosodium glutamate
Food dyes, additives
* Pickled herring, chicken livers
* Ice cream
* Yogurt, sour cream
* Meat and vegetable extracts
* Pork and seafood
* Canned figs, broad beans, tomatoes
* Caffeine-containing drinks (coffee, tea, all "cola" soft drinks
* Caffeine withdrawal
* Alcoholic drinks (red wine, beer
* Aspartame, nitrites, sulfites
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Gout - It's No Laughing Matter.
Anyone who has suffered at the hands of gout will find it
anything but a funny problem! It
is interesting that gout is again on the increase and it is again probably caused by another cultural influence – the almost fanatical adoption of
the ultra low carbohydrate diet made famous by the late Dr Atkins. More than twice as many people suffer from gout now compared to ten years
ago and the ultra low carbohydrate diet fad may be a big factor in this
apparent increase due to the fact that a great increase in dietary protein has replaced the carbohydrate.
What is Gout?.
In general, gout is the result of either increased production of
uric acid or a reduced ability to get rid of it, or both over production and under excretion of uric acid. Several dietary factors are known to trigger gout, including consumption of high-purine content foods such
as organ meats, meat, yeast, poultry, fats, excessive alcohol, and refined carbohydrates. Obesity is also associated with an increased rate of gout. Weight reduction in obese individuals significantly reduces uric acid
levels. Hydration is also important as a liberal fluid intake keeps the urine diluted and promotes the excretion of uric acid.
The Naturopathic Approach to Gout.
Alcohol
The elimination of alcohol is all
that is needed to reduce uric acid levels and prevent gouty arthritis in many individuals.
Obesity.
Obesity is associated with an increased rate of gout. Weight reduction in obese individuals significantly reduces serum uric acid levels. Weight reduction should involve the use of a high-fibre, low-fat diet, as this type
of diet will help manage the elevated cholesterol and triglyceride levels that are also common in obesity.
Diet
A low-purine diet has long been the mainstay of dietary therapy for gout.
Foods with high purine levels should be entirely omitted.
These following foods have very
high purine levels, and should be
avoided completely;
• Anchovies • Bouillon • Brains •
Broth • Consommé
• Dried legumes • Goose • Gravy • Heart •
Herring • Kidneys • Liver • Mackerel
• Meat extracts • Mincement • Mussels
• Partridge • Roe • Sardines
• Scallops • Shrimp • Sweetbreads
• Yeast (baker’s and brewer’s)
• Yeast extracts (e.g., Marmite, Vegemite)
These foods have moderately
high purine levels;
• Asparagus • Cauliflower • Legumes
• Lentils • Mushrooms • Oatmeal
• Peas (dried) • Soy • Spinach • Tripe
These foods are very low in purines and
can be consumed freely;
• Butter • Cereals and cereal products
• Cheese (young or non matured)
• Corn • Cornbread • Eggs • Fruit juices (Sub acid)
• Fruits (Sub acid) • Gelatine • Ice cream
• Milk • Noodles • Nuts • Refi ned wheat flour
• Tapioca • Vegetables (except those noted above)
• White bread and crackers (but not whole wheat, which is
moderately high in purines) • White rice.
Natural Remedies.
The most popular natural approach to gout has been consuming the
equivalent of one-half pound of fresh cherries per day. This may not be very convenient, however, using Cherry Fruit Extract capsules solves this
problem and ensures a regular intake of the key ingredients. To ease the pain of gout the use of Devil’s claw (harpagophytum) or Knotgrass extract may
prove helpful.
Further information and advice on gout can be found in our Winter 2005 In Touch magazine.
A STICKY END TO SUPER BUGS!
the bacteria known as Staphylococcus aureus is commonly found on
the healthy human body, especially the skin and nose. the bug does not
normally cause problems unless it gets into the body through a wound or
cut. Even then it may only cause a mild infection that the body clears up
without a fuss. Sometimes the infection can get out of hand and problems
occur. this was all changed in the early 1940’s with the introduction
of penicillin. this wonder drug cured Staphylococcus aureus infections
in record time and it was soon used to treat any infection sometimes
before the body was given a chance to do the job itself. Predictably, in
time Staphylococcus aureus became resistant to penicillin and started to
produce a substance called beta-lactamase that inactivated penicillin and
in so doing destroyed its antibacterial activity. the writing was on the wall
for antibiotics and the bug was winning. In response, scientists produced
new antibiotics that were not affected by beta-lactamase. Preparations
such as methicillin and flucloxacillin became the next generation of
wonder drug but as we now know the bugs are always evolving new tricks
and in time became resistant. the era of MRSA was upon us.
Believe it or not the humble garlic clove and a dollop of honey could hold
the key to dealing with antibiotic resistant infections. Garlic contains a
substance called Allicin that is an excellent natural antimicrobial. It can
deal with a range of drug resistant bacteria and a standardised dose may
help shift MRSA. the main antimicrobial effect of allicin appears to be
due to its interaction with a key biological enzyme known as thioredoxin
reductases. With this enzyme disabled by allicin the bacteria simply
cannot survive. Studies also show that allicin blocks other key enzymes
within the bacteria making it almost impossible for the bacteria to
develop a resistance on so many levels. It is important to remember that
allicin is the key proven compound found in fresh, not aged, garlic. We
now recommend that a standardised single dose supplement containing
5000mcg of allicin (Garlinase 4000) be taken by anyone worried about
hospital infection. By taking an enteric coated preparation all the
freshness is preserved but the garlic is only broken down in the small
intestine thus avoiding “garlic-breath”. It’s also good to know that as
well as helping to keep the killer bugs down garlic also supports your
heart health!
Another old remedy that is making a come back is honey. Folklore
has documented honey as a cure for many nasty infections ranging from
smallpox through to pimples and from baldness through to indigestion.
It was even used as a contraceptive! As we now appreciate, many folk
remedies simply do not stand up to scientific scrutiny and in many cases
there are far superior alternatives, but in the case of infection control
honey looks like it may be a real winner. A curious aspect to honey is its
high sugar content. Surely such a substance would feed bacteria making
it the perfect growth medium? In fact, its high sugar level actually
inhibits bacterial growth. the sugar content is so high it causes bacteria
to collapse and die.
Honey typically contains around 40% fructose and
30% glucose along with other antibacterial ingredients. Any water content
found in the honey is supersaturated with sugar. this means that the
water is not available to the micro-organisms – it’s locked up within the
honey itself. Interestingly, honey also contains a substance called glucose
oxidase. When combined with water and oxygen, glucose oxidase forms
gluconic acid and hydrogen peroxide. this means that a honey and water
mix can serve as an excellent antiseptic, while being far less likely than
ordinary hydrogen peroxide to harm already-damaged tissue. this may
help explain the beneficial effects of honey within the human gut.
A strong
Manuka honey preparation taken internally can kill the dreaded gastric
ulcer forming bacteria known as H.pylori. this bug is not a super bug
but it is a nasty fellow all the same. It can be very resistant to antibiotic
therapy. Manuka honey at the strength UMF 10, 15 and even 25 is now
available. the code UMF stands for Unique Manuka Factor and is only
issued to honey products that have passed a strict standardisation test to
ensure purity. Simply taking 1-2 teaspoons of the standardised Manuka
honey first thing in the morning on an empty stomach can sterilise the
stomach and kill off the H.pylori via the formation of gluconic acid and
hydrogen peroxide when the honey mixes with the stomach fluids.
What makes Manuka honey extra special is the additional
ingredients unique to this type of honey. Manuka honey is made by bees
that visit the flowers of the Manuka bush (Leptospermum scoparium),
found in New Zealand. It would appear that antibacterial substances are
transferred from the Manuka bush via the bees into the honey giving the
honey its unique ability to kill bugs including super bugs. to benefit from
Manuka’s antibacterial action, the special cream product is needed. By
applying Manuka Cream (UMF 18) around a wound site or directly to
an infected area, its antibacterial actions can take effect in the surface of
the skin. Care must be taken to use the sterilised cream product and not
honey produced for regular consumption. this ensures that the cream
is pure and can’t introduce any natural spores and pollen grains that
could aggravate an open wound.
Honey has been used safely for many
thousands of years and we can now benefit from modern purification
and manufacturing techniques. By combining Manuka honey cream
(UMF18) topically and taking a daily dose of Garlinase 4000, standardised
to contain 5000mcgs of allicin, you can battle the bugs both internally
and externally and give them a real run for their money!
STRESS CONTROL
The secret with stress is balance; too much and we may feel unable to cope, too
little and we become bored. A special division of our nervous systems regulates
our body and controls this balance. This automatic or autonomic system as it
is known medically, has a further two branches to it. The sympathetic system
gives us our ‘get up and go’ and releases stress hormones like adrenaline to
give us the energy to deal with challenges whereas the parasympathetic system
is responsible for keeping us relaxed. When these work together in harmony, we
have the ideal situation, however this is a rare occasion.
We tend to suffer the ill effects of stress as a result of too many life challenges or
ongoing situations which maybe out of our control. Problems at work, coupled
with difficulties at home, not forgetting dealing with the everyday issues and it
is not surprising that so many of us become harassed, frustrated or even a little
depressed. Stress then takes its toll physically and mentally, concentration span
slips, irritability sets in, sleeping problems increase and headaches become a
regular complaint. But, before we can deal with any of these slowly increasing
set of symptoms, we have to realise and accept that it could be due to stress and
then it is up to us to do something about it. It is important to remember that
stress does not always need to be the negative experience that its name implies
– its how we handle it!
Find the cause - It may seem obvious what the cause of stress is, but, all too often we blame
others or the everyday issues in order to avoid facing and addressing the real
cause. The daily grind of life can often overshadow and cover up the real root
of the problem.
Address the issue - When tackling stress issues head-on your list comes into its own. First look at
the small worries. Can you confront them, or plan and anticipate how to deal
with them, perhaps you may even be able to remove them. Once the small issues
are separated from the larger problems they are often easily dealt with and by
doing this more serious problems often start to ‘break down into more minor or
manageable challenges.
Set some goals - Write down all the short and long term goals you would like to achieve. Then set about thinking of ways of achieving them.
Manage your time - Organising your life to gain time is paramount to feeling less stressed. Make a list of the important ‘jobs’ and prioritise each day. Add a
weekly and monthly list of things to be done.
Give yourself a postive self talk - Self talk is what you are thinking and telling yourself. So eradicate the words,
I can’t immediately.
Deal with incoming stress - Fortunately our response to stress lies within our control. The key is to be aware
of our responses to stressful situations and be prepared.
Notice the physical effects - Physically, too much stress over a period of time can take its toll. The breathing
pattern tends to be affected first. It changes to become shallower and quicker
coming mostly from the upper chest instead of the slow, steady diaphragmatic
breathing seen in a relaxed person. This alters the balance of oxygen and carbon
dioxide in the blood, which can lead to hyperventilation and panic attacks.
Look at your diet and exercise -Unfortunately, when stressed our nutritional habits decline and exercise tends
to take a ‘back burner’. But, both are so important. During stress our immune
systems are under immense pressure and require good nutrition to avoid
becoming ill. It is a good idea to top up your B vitamins and vitamin C to help
your body cope with the extra demands placed on it. Don’t neglect exercise; this provides it’s own mood enhancers and also
allows you to take a mental break from your worries.
More detailed information on this article can be found in our Autumn '07 Issue of In Touch magazine. You can also find additional help in my bookStress and Nervous Disorders
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ALL WASHED OUT
When considering fatigue we must first establish what fatigue actually is. If all the blood tests are normal is it a disease or is it a state of being?
Fatigue is actually a symptom, rather than a specific disease or disorder. People who are fatigued feel tired all the time, in both body and mind. Estimates vary, but it is thought that between three and 10 per cent of patients visit their conventional doctors because of fatigue and I suspect many more seek help from alternative therapy.
It is all too easy to brush fatigue off as just being tired but the range of causes runs to a long list with the most common being undiagnosed medical conditions, unhealthy lifestyle, emotional stress and work place
issues or a combination of any of these. If you have seen your GP and
your fatigue has been taken seriously, special tests can be performed to exclude a range of health problems such as those listed below;
• The flu or other mysterious virus
• Glandular fever
• Anaemia
• Sleep disorders, such as sleep apnoea or restless leg syndrome
• Hypothyroidism
• Hepatitis
• Tuberculosis
• Chronic pain
• Coeliac disease
• Addison’s disease
• Parkinson’s disease
• Heart problems
• HIV
• Cancer
• Side effects from certain prescribed medications
If you come out of these tests with thankfully negative results but still no further on in establishing the cause of your fatigue you may have to look towards your lifestyle for clues. Poor diet is one common cause
for fatigue. A lack of sleep may seem obvious but many people simply do not understand the importance of sleep. In general, adults need about eight hours of sleep per night.
Simple fatigue can be a complex and very interrelated condition that needs careful consideration and working through to establish the cause and way out. In most cases a way out can be found but it will need personal and lifestyle changes. Natural remedies such as
Psychotonin, L-theanine, Holy Basil and nutrients including the vitamin Bcomplex and CoQ10 can help move the problem along. Fatigue, in general, can normally be explained in terms of the discussion above but in a small
minority of cases it can be the fi rst and only symptom of underlying illness.
If your fatigue does not fit into the concepts outlined and you have not been investigated medically I would suggest seeing your GP or chosen health professional for a full assessment.
Read more about fatigue and general lethary in the Autumn/Winter 2006 issue of In Touch
NEW RELIEF FOR BABIES WITH ECZEMA
There is nothing more distressing than a baby with irritant eczema and we feel that this new range of products may be just what’s needed! Pure Baby is the exciting new range of infant products from America. Manufactured in Chicago for the past eight years Pure Baby’s range of creams, oils and shampoos combat dry irritated skin through to cradle cap and eczema. All Pure Baby products are fragrance free, dye free, hypoallergenic and enriched with vitamins and natural ingredients as well as dermatologist recommended. They are now available from our mail order department, Jan de Vries clinics and Health and Diet Centres. The range is also available on our internet shop.
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RADIO BROADCASTS - TIME AND DATES
Jan de Vries broadcasts regularly on a variety of local radio stations. Below is a current listing of his times and dates from March to June 2008
Ayr Hospital Radio
12.00 noon - 12.15pm
Monday 10th March, Monday 7th April, Monday 12th May and Monday 9th June.
Radio Forth 2 (1548A.M.)
10.00pm - 11.00pm Night Time Programme
Tuesday 11th March, Tuesday 8th April, Tuesday 6th May and Tuesday 3rd June
Radio U105 (Radio Belfast)
12.20pm to 12.50pm
Tuesday 18th March, Tuesday 15th April, Tuesday 13th May and Tuesday 10th June
TELEVISION APPEARANCES
RTE Dublin, The Afternoon Show
Monday 21st April
Monday 19th May
Monday 16th June
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