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Curing Canker Sores with Diet

AHA Publisher — Thu, 04 Nov 2021 07:00:03 +0000

Michael Greger M.D. FACLM via Nutrition Facts – Does excluding dairy products, food additives, and gluten-containing grains from one’s diet help those with recurring canker sores (aphthous ulcers)? Recurring canker sores are the single most common inflammatory and ulcerative condition of the mouth, affecting as many as one in five people. As I discuss in my video The Role of Dairy and Gluten in Canker Sores, canker sores can sometimes be a sign of celiac disease, the relatively rare autoimmune condition triggered by the wheat protein gluten. But what about those without celiac disease? Thirty-seven years ago, there was a report of a small group of recurrent canker sore patients who got better after removinggluten from their diet, even though they didn’t have any signs of celiac disease. Without a control group, you can’t know if they would’ve gotten better on their own, but it was an interesting enough finding to spark further study. Given that small series of patients, researchers decided to try out a gluten-free diet on 20 patients with recurring canker sores, once again explicitly excluding those known to have celiac disease. Five of the 20 seemed to get better and, critically, got worse when they were challenged with gluten. Even though there was no control group, in the few patients who got better, the ulcers came back when gluten was added back into their diet. This was not a random group of people with canker sores, though. The reason they had gotten intestinal biopsies to rule out celiac disease was that they had some other abnormalities, so you can’t extrapolate from this study to say that one in five people with canker sores may benefit from cutting out gluten, though it does appear to help some. It would have been better if it had been a blinded challenge. If you cut out gluten (or any food) and just so happen to coincidentally feel better, you might convince yourself that gluten was the culprit. Then, when the researchers give you a piece of bread, just the stress of thinking your ulcers might come back may help trigger the ulcers to actually come back. That’s why, ideally, you do blind gluten challenges to see if gluten really is to blame. For example, if you take people who don’t have celiac disease or a wheat allergy but claim to be sensitive to gluten, you can test to see whether they’re fooling themselves by randomly assigning them to take a capsule with gluten or a placebo made of rice starch. So, the subjects are on a gluten-free diet, and you give them a gluten pill, the equivalent of two pieces of bread, and see whether they get worse. As you can see at 2:17 in my video, just the thought of taking something that might contain gluten—that is, the placebo rice starch pill—made their symptoms shoot up. The reason we know this non-celiac gluten sensitivity exists is that the actual gluten pill made them feel even worse. That is precisely what happened in the case of canker sores: Those who thought they were gluten sensitive got more canker sores when they were exposed to real, as opposed to fake, gluten. Where did they even get the idea in the original study to try cutting out gluten? Well, back in the 1960s, it was reported that the blood of patients with bad canker sores reacted to certain food proteins, such as gluten, as you can see at 3:01 in my video, but they had an even stronger reaction to the milk protein casein. This has since been more formally tested. Fifty patients with recurring canker sores were compared with 50 healthy people for their levels of anti-gluten antibodies and anti-cow’s-milk protein antibodies. Those with canker sores were no more likely to react to the gluten, but the levels of anti-milk-proteins were significantly higher. In fact, the majority reacted to the cow’s milk. These results indicate a “strong association” between high levels of anti-milk-proteins in the blood with recurring canker sores, but what we care about is whether people actually get better when they cut out milk. On hearing their results, three of the patients spontaneously decided to cut all dairy products from their diet for a few months to see what happened—and it did seem to help. There was no reappearance of the sores in the first patient or the second patient—until he had some cow’s milk ice cream. In the third patient, the ulcers seemed to come with less frequency. Those were just observations, though, not an actual study. As you can see at 4:10 in my video, the same can be seen with certain food additives; people with recurring canker sores may react more to certain food dyes. So, if you try people on a gluten-free diet, a dairy-free diet, or a diet free of certain food additives, people will likely respond in different ways. In this case, for example, 6 out of 11 “responded to a dietary withdrawal”—some were better on the gluten-free diet, others improved on the dairy-free diet, while others still on the additive-free diet—but the responses were pretty dramatic, seen within just one week. It seems it might be worth giving these exclusion diets a try to see whether there’s a significant improvement. Can’t you just take an allergy test or something? Apparently not. For example, one poor young woman had recurring canker sores since the age of two—“multiple painful lesions” in her mouth almost constantly. They asked her about milk, and she replied that she rarely drank it because it appeared to trigger more canker sores almost immediately. So, they decided to look into it. They tested her for sensitivities to dairy, both so-called prick and patch allergy tests, and both were negative. Even still, if she felt worse on dairy, she might as well try cutting out all dairy products completely, right? She did, and for the first time in her life, the ulcers went away and stayed away. They only started to appear again when she accidentally had milk. So, even if tests come back negative, it may be worth a try to cut out all dairy and see what happens. We know cow’s milk may play a role in other allergic and autoimmune type diseases, and reports going back decades suggest there’s a subgroup of canker sore patients for whom dairy is a causative factor. “However, awareness of this association is low among both patients and health care providers.” Improvement can happen rapidly. For example, a boy and a girl both had frequent multiple ulcerations for years and then were apparently cured within two weeks of eliminating dairy from their diets. We don’t know how often it works; we just know it does—sometimes. So, as a 2017 paper in the Journal of the American Dental Association suggested, why not give a cow’s milk protein elimination trial a try, “particularly before use of medications with potential side effects.” Other ways to help prevent future outbreaks can include avoiding foaming agents in toothpaste. Learn more by watching my videos Is Sodium Lauryl Sulfate Safe? and Is CAPB in SLS-Free Toothpaste Any Better?. What about treatment? See Topical Honey for Canker Sores and Best Supplement for Canker Sores. KEY TAKEAWAYS As many as one in five people experience recurring canker sores, the most common inflammatory and ulcerative condition of the mouth. Canker sores may be a sign of celiac disease, the autoimmune condition triggered by gluten, a wheat protein. Researchers put 20 patients with recurring canker sores who did not have celiac disease on a gluten-free diet, and five appeared to improve and, critically, got worse when gluten was added back to their diet. There was no control group, however, and it was not a blinded challenge so it’s possible the subjects were expecting an outcome, knowing they were getting gluten. In fact, just the thought of getting gluten made symptoms shoot up in a study performing a blind gluten challenge. Gluten was first identified as a possible culprit in the 1960s, when it was reported that the blood of patients with bad canker sores reacted to certain food proteins, such as gluten. However, they had an even stronger reaction to the milk protein casein. In a more formal test, those with canker sores were no more likely to react to the gluten, but the levels of anti-milk-proteins were significantly higher and the majority reacted to the cow’s milk, indicating a “strong association” between high levels of anti-milk-proteins in the blood with recurring canker sores. Certain food dyes or other additives may also cause more reactions in people with recurring canker sores. Exclusion diets, such as a gluten-free diet, a dairy-free diet, or a diet free of certain food additives, may be informative and seem worthwhile in trying to achieve any significant improvement. Allergy tests do not appear to be useful. Improvement can happen rapidly. In one case, children who had suffered with frequent and multiple ulcerations for years were apparently cured within two weeks of eliminating dairy from their diets. To read the original article click here.

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Protect Yourself From Antibiotic Resistance by Using Natural Antibiotics

AHA Publisher — Wed, 18 Aug 2021 07:00:57 +0000

Michelle Marks via NaturalHealth365 – Most of us are aware that antibiotics are powerful drugs that fight bacteria-related infections with harmful side effects. Unfortunately, in today’s society of pill taking, we use too many antibiotics with the increasing danger of antibiotic resistance. The problem is further compounded with antibiotics found in factory foods like dairy and meat products. According to the CDDEP (The Center of Disease Dynamics, Economics, & Policy), the United States is one of the highest users of antibiotics – ranking fifth in the world. How the Wrong Diet Makes Antibiotics Useless Heavy prescription abuse and unintentional ingestion of antibiotic-based foods are the primary cause of resistance to antibiotics. Unfortunately, this is emerging as one of the most serious public health problems of our time. Although antibiotics can eliminate infectious conditions, their continuous use builds resistance to the antibiotic drug. The harmful bacteria in the body get accustomed to the therapeutic levels of antibiotic drugs and stop responding to the drug. In other words, an antibiotic drug, even at its highest potency, cannot stop bacterial growth and becomes incapable of treating an underlying infection. In fact, researchers suggest that almost every kind of bacterium has adapted itself to show resistance to antibiotic drug treatment. What Are the Potential Dangers of Antibiotic Resistance? Destroys healthy bacteria: The population of healthy bacteria in the gut is decreased to a smaller number creating an imbalance in the gut ecosystem resulting in frequent illness, indigestion, and poor nutrient absorption. Makes infections spread faster: Antibiotic-resistant bacteria can spread like wildfire to others in the family or neighborhood, threatening an entire community with a new strain of infection. Complicates treatment: Because the strain is more virulent, the patient does not respond to heavy doses of drugs. As a result, the treatment becomes more difficult and expensive. Death due to infection: The underlying infection remains untreated, posing a severe threat to other organs and, in some cases, leads to death. What Actions Can We Take to Avoid Antibiotic Resistance? 1. Avoid the spread of infection in the first place by washing your hands thoroughly. 2. Consume organically grown produce, avoid consuming animal and animal-based products that are fed antibiotics. 3. Choose natural antibiotics like garlic, herbs, and vitamin C that have bactericidal properties. What Are Natural Antibiotics? Nature has an effective yet safe answer to bacterial infections through various phytochemicals from different plant parts. These have been used for many centuries in traditional medicine systems to treat a variety of conditions. Natural antibiotics act in a unique mechanism – in addition to their bactericidal action. They stimulate the immune system, exhibit anti-inflammatory and anti-septic properties that inhibit the growth of bacteria, and scavenge them. What Are Some of My Options? Vitamin C: This water-soluble vitamin is a potent antioxidant and anti-infective agent. Abundant in all fresh fruits, especially the citrus variety, vitamin C can be consumed liberally in the diet in its natural state. If considering a vitamin C supplement, the recommended amount is 1-3 grams per day for healthy individuals. But, if you’re suffering from a troubling health issue – much more vitamin C may be required for a short period of time. Oregano oil: The oil of oregano leaves is a powerful anti-infective agent and natural antibiotic. It has been shown to be effective against harmful bacteria, yeast, and viruses. Most of the oregano oils in the market are usually a blend of other oils. The common recommendation is 2 – 3 drops 3 – 4 times daily. If consuming capsules, an amount of 100 – 150 mg per capsule per day is recommended. Olive leaves: Olive leaves are known for their anti-microbial properties and analgesic effects. The active ingredient oleuropein is responsible for its therapeutic effects. Olive leaves are low in toxicity, and the recommended safe amount for an adult is 25 mg per day twice daily for maintaining health. Ginger: The active components in ginger gingerols, zingerone, and shogaol are linked to its anti-bacterial effects. It is also a potent anti-inflammatory agent and is used in the Ayurvedic system of medicine as a pain reliever. Thus, ginger is a fantastic therapeutic food that can be included in the daily diet as part of a menu. As little as 2 – 3” of ginger added to a shredded, crushed, or cooked dish will take care of daily needs. Turmeric: This is a culinary staple in Indian cuisine and can be consumed safely at 1 to 2 teaspoons per day added to a recipe. Turmeric is known for its remarkable bactericidal, anti-inflammatory, anti-infective, and anti-carcinogenic effects. If considering a supplement, 500 grams consumed in a fat-soluble base facilitates its absorption. Garlic: There are plenty of studies that demonstrate the powerful antibacterial effect of garlic. One study showed that natural spices of garlic exhibited a potent antibacterial effect. According to the researchers of this study, garlic showed an effect on multi-drug pathogens and can be used for treating drug-resistant microbial diseases. Garlic needs to be crushed, exposed to air for a few minutes, and consumed raw for effective antibiotic effects. If using a supplement, consume garlic extract with at least 1.3% alliin at 600 – 1,200 mg per day. What’s the bottom line? With antibiotic resistance on the rise at an alarming rate, it seems wise to turn to natural and healthier alternatives to fight bacterial infections. It is also important to remember that we need to consume organic, natural, and antibiotic-free products for improving overall health and make a conscious effort to avoid unnecessary ingestion of antibiotics – which can damage our digestive system and immune function. Sources for this article include: NIH.gov NIH.gov NIH. gov To read the original article click here.

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What Is Trans Fat? Plus How to Remove It from Your Diet for Good

AHA Publisher — Fri, 25 Jun 2021 07:00:32 +0000

Christine Ruggeri, CHHC via Dr. Axe – We know the body needs healthy fats to run at an optimal level. The problem is the standard American diet contains far too many trans fat foods and artificial ingredients. Americans consume far more trans fats than what’s recommended or considered healthy, with about 19 percent of their calorie consumption coming from saturated and trans fats. The recommended intake is less than 10 percent of total calories for saturated fats and as little as possible from trans fats. Now, the truth about saturated fat is that it can be healthy when eaten in moderation and when consuming the proper types of saturated fat, such as MCT oil. Trans fats, however, are downright dangerous. What Is Trans Fat? Trans fats, or trans fatty acids, are naturally present in meat and dairy products of ruminant animals. Some animals naturally produce trans fats in their guts, and food from these animals can contain small quantities of these fats. There are also industrial or artificial trans fats that make up most of this fatty acid’s consumption. These are created by adding hydrogen to liquid vegetable oils to make them more solid. They are known as the unhealthiest fats you can eat, but manufacturers often use them in fried and processed foods. These cooking oils are often genetically modified and downright unhealthy, linked to the development of cardiovascular disease and metabolic syndrome. They can even become rancid, causing more health concerns. Dangers of Trans Fats Trans fats are consumed at way too high of quantities in the U.S., and the health effects are staggering. Here’s a breakdown of the key dangers of eating foods containing trans fat. 1. Impact Cholesterol Levels Trans fats raise bad (LDL) cholesterol levels and lower good (HDL) cholesterol levels. Research published in the American Journal of Clinical Nutrition indicates that there’s unequivocal evidence that trans fatty acids increase plasma concentrations of LDL cholesterol and reduce concentrations of HDL cholesterol. Researchers estimate that, conservatively, 30,000 premature deaths in the United States are attributable to consumption of trans fatty acids. 2. Increase Risk of Heart Disease Consuming too many trans fats foods may increase the risk of heart disease and stroke. Research from Harvard Medical School that included controlled trials and observational studies found that trans fatty acid consumption from partially hydrogenated oils (PHOs) “adversely affects multiple cardiovascular risk factors and contributes significantly to increased risk of coronary heart disease events.” Those findings are corroborated in research published in the Pakistan Journal of Medical Sciences, which suggests that high consumption of trans fats in Pakistan may be one of the factors for the increased burden of cardiovascular disease. Researchers suggest that consumption of dietary fats low in trans fatty acids would be helpful in reducing the risk of heart disease in South Asia. Another study published in Molecular Nutrition & Food Research indicates that trans fat intake is associated with a variety of cardiovascular complications, including atherosclerosis and other deleterious cardiovascular effects. 3. Increase Risk of Diabetes Trans fats have also been proven to contribute to obesity and diabetes. One study published in the New England Journal of Medicine includes over 84,000 women who were free of heart disease, diabetes and cancer when the study began. During 16 years of follow-up, researchers documented 3,300 new cases of type 2 diabetes, with overweight and obesity the most important predictors. They highlighted that those who consumed the most trans fatty acids had a 40 percent higher risk of having diabetes compared to those with lower risk diets and lifestyle patterns. Research from the Wake Forest University School of Medicine found that a trans fats diet induces abdominal obesity and changes in insulin sensitivity in monkeys, and it’s believed to do the same in humans. Trans Fat Foods It’s no wonder the U.S. has a health crisis on its hands, particularly in regard to obesity and heart disease, given how many trans fats we consume. Trans fatty acids are present naturally in some meat and dairy products, but research suggests that overconsumption of industrial trans fat foods is the most dangerous to your health. Trans fats are present in PHOs that are commonly used in fried foods. You’ll find trans fats in these foods: Frozen pizza Mozzarella sticks Packaged baked goods Packaged chips and snacks Packaged and refrigerated dough Fried meats and fast foods Margarine Vegetable shortening Nondairy coffee creamers How to Avoid Them The best way to avoid eating trans fats is by eating a diet rich in fresh, whole foods that includes vegetables, fruits, organic meats and legumes. Stick to healthy fats, like those found in olive oil, avocado, nuts and wild-caught salmon. If you eat a packaged food product, read the label carefully, and avoid foods that contain partially hydrogenated oils or other items. Even some “trans fat free” foods can contain 0.5 grams per serving, so read the ingredient list to be sure the food is actually free of these damaging fats. It’s possible for trans fats to be present in processed foods but not listed on the ingredient label, even as PHO. That’s why reducing your consumption of processed foods as much as possible is so important for your health. Removing Them from Products The good news is the American public is becoming more and more aware about the dangers of trans fats, and increasingly, Americans are concerned about and aware of what they’re putting in their bodies. In 2015, the Food and Drug Administration ruled that artificial trans fats were unsafe to eat, and it gave food makers three years to eliminate them from their food supplies. The official ban began in 2018, and it applies to foods that contain industrially produced PHOs. Manufacturers are now tasked with replacing unhealthy fats with healthier options. Small amounts of trans fats are still present naturally in dairy and meat products, and these products are still permitted. In 2018, the World Health Organization announced a plan to urge governments around the globe to eliminate the use of trans fats in food products. WHO put out a set of guidelines that eradicates trans fats from global food supplies by 2023. Conclusion Trans fats are a form of unsaturated fats that occur naturally in dairy and meat products but are also made industrially to be used in processed, packaged foods. There are many health dangers related to these fats, including increased LDL cholesterol levels, reduced HDL cholesterol, greater risk of heart disease, greater risk of obesity and increased risk of diabetes. In 2015, the FDA announced that industrial trans fats will be banned from food products beginning in 2018. WHO set guidelines for eliminating them globally by 2023 in an effort to save millions of lives. To read the original article click here. For more articles from Dr. Axe click here.

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A Plant-Based Diet Helps to Prevent and Manage Asthma, According to New Review

AHA Publisher — Mon, 30 Mar 2020 07:00:30 +0000

Physicians Committee for Responsible Medicine via EurekAlert – A plant-based diet can help prevent and manage asthma, while dairy products and high-fat foods raise the risk, according to a new review published in Nutrition Reviews. WASHINGTON–Asthma is a common chronic condition in which the airways become narrow and inflamed–sometimes leading to difficulty with breathing, coughing, wheezing, and shortness of breath. “Asthma is a condition that affects more than 25 million Americans, and unfortunately it can make people more vulnerable in the COVID-19 outbreak,” says study author Hana Kahleova, MD, PhD, director of clinical research for the Physicians Committee. “This research offers hope that dietary changes could be helpful.” Researchers with the Physicians Committee for Responsible Medicine examined the evidence related to diet and asthma and found that certain foods–including fruits, vegetables, whole grains, and other high-fiber foods–can be beneficial, while others–such as dairy products and foods high in saturated fat–can be harmful. The review authors highlight a study finding that when compared to a control group, asthma patients who consumed a plant-based diet for eight weeks experienced a greater reduction in use of asthma medication and less severe, less frequent symptoms. In another study, asthma patients adopted a plant-based diet for a year and saw improvements in vital capacity–a measure of the volume of air patients can expel–and other measures. The authors suggest that a plant-based diet is beneficial because it has been shown to reduce systemic inflammation, which can exacerbate asthma. Plant-based diets are also high in fiber, which has been positively associated with improvements in lung function. The researchers also highlight the antioxidants and flavonoids found in plant foods, which may have a protective effect. The review also finds that dairy consumption can raise the risk for asthma and worsen symptoms. One 2015 study found that children who consumed the most dairy had higher odds of developing asthma, compared with the children consuming the least. In another study, children with asthma were placed in either a control group, where they made no dietary changes, or in an experimental group where they eliminated dairy and eggs for eight weeks. After eliminating dairy, the experimental group experienced a 22% improvement in peak expiratory flow rate–a measure of how fast the children were able to exhale–while children in the control group experienced a 0.6% decrease. High fat intake, consumption of saturated fat, and low fiber intake were also associated with airway inflammation and worsened lung function in asthma patients. “This groundbreaking research shows that filling our plates with plant-based foods–and avoiding dairy products and other high-fat foods–can be a powerful tool for preventing and managing asthma,” says Dr. Kahleova. During the COVID-19 pandemic, the Centers for Disease Control and Prevention urges those with asthma to have a plan in place–including stocking up on supplies, taking asthma medication as needed, avoiding crowds, and practicing good hygiene. To read the original article click here.

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