Rheumatoid Arthritis vs. Osteoarthritis

Greg Sawyer, D.C.

Osteoarthritis (OA) appears in 2 main forms: Primary and Secondary one.
Primary OA
· The most common form
· A slow and progressive condition
· Starts after the age of 45
· Affects the most weight-bearing joints-knees and hips, lower back, neck, large toe and fingers joints
· The exact cause is not known yet
· Family history and obesity are well known risk factors
· Appears when excessive loads are placed on normal joint tissues or a reasonable load is applied on inferior joint tissues.
Secondary OA:
· Less common form
· A quick and acute condition
· Can develop after injury to a joint-sometimes many years later
· Appears as a result of a known condition-acute or chronic (repetitive) trauma or injury, joint laxity, poor bone alignment, infection, metabolic imbalances (gout, thyroid diseases, after chronic use of certain medications, iron overload, calcium deposits) etc.
· Starts before the age of 45
OA is not an autoimmune disease. It is a condition of wear and tear associated with aging or acute and chronic injury. The immune system is not affected.
· OA stiffness tends to get worse with use throughout the day.
· OA usually occurs when the person ages, whose joints have become worn down by excessive use.
· OA symptoms include joint stiffness, pain, and inflamed enlarged joints.
· OA is associated with asymmetrical swelling in individual joints that are not part of a pair e.g., one knee and an elbow, instead of both knees.
· Inflammation generally occurs at the joint closest to the fingernail.
· OA tends to cause pain and swelling in bigger joints such as the hips and knees.
· OA is much more common than RA
Rheumatoid arthritis (RA) is not a condition of wear and tear like the OA. It is a disease in which the immune system mistakenly attacks healthy tissue, causing inflammation that damages the joints.
· RA usually causes pain or stiffness lasting for more than 30 minutes in the morning or after long rest and lack of activity.
· RA can occur at any age. It often begins in middle age and tends to get worse over time.
· RA can worsen very quickly in its early stages and can cause serious damage to the joints in just the first 24 months.
· RA is associated with symmetrical swelling (e.g., both hands, both elbows, etc.)
· Most typically, RA symptoms include joint pain, swelling, tenderness, redness of the joints, prolonged morning stiffness, less range of a movement, fever, weight loss, fatigue, and/or anemia.
· RA tends to cause swelling and pain in smaller joints such as the hands and ankles.
Arthritis impairs significantly the life of old adults by:
· Reduced muscle efficiency and a range of motion in the affected joints
· Loss of physical conditioning, a major risk factor for obesity and life-threatening diseases
· Partial or total physical disability
· Growing reliance on others
· A sense of being handicapped and a loss of emotional well-being
· Reluctance to get out and socialize
· Lost workdays and productivity
· High risk for cardiovascular diseases, stroke, cancer
As reported in “Arthritis Care and Research” (1995)
· 25% could not leave their residence or could leave only with help
· 45% had some level of physical dependence
· 18% were not participating in social activities
· 51% of those under 65y were not in the labor force
· 76% never went to events such as sports or movies
· 42% had out-of-pocket due to disability
Factors to consider when choosing top quality glucosamine/ chondroitin and ASU supplements are:
1/ Dose:
· Glucosamine: 1500 mg Glucosamine HCL or 1884 mg Glucosamine Sulfate/ taken once daily or divided in two equal doses
· Chondroitin: 800 –1200 mg taken once daily, or divided in two equal doses
· ASU: 300 mg once daily
2/ Safety of the Supplements- USP-DSVP; NSF, NNFA, Good Housekeeping Seal of Approval, Consumer Labs
3/ The best form is the “ long- acting”, “ time- released “, “ with controlled delivery”. Topical and liquid form should be avoided.
4/ The products should be tested and recommended by 2 or 3 independent laboratories
5/ They should be manufactured according Good Manufacturing Practice (GMP)
Holistic Formulas to consider:
1. Glucosamine and Chondroitin sulfate are substances found naturally in the body that contribute to key proteins that bind water in cartilage tissue. They work in synergism, being able to reduce pain of arthritis, with benefit for joint injuries also. Glucosamine is a form of amino sugar that is believed to play a role in cartilage formation and repair. Chondroitin sulfate is part of a large protein molecule (proteoglycan) that gives cartilage elasticity. They are extracted from animal tissue: glucosamine from crab, lobster or shrimp shells; and chondroitin sulfate from animal cartilage, such as tracheas or shark cartilage and are able to reduce the pain of arthritis with particular benefit for joint injuries. Multiple studies show that people with osteoarthritis (OA) taking either glucosamine or chondroitin sulfate reported pain relief at a level similar to that of nonsteroidal anti-inflammatory drugs (NSAIDs) such as aspirin and ibuprofen. Recent research indicates that the supplements might also slow cartilage damage in people with OA.
2. MSM- (Methylsulfonylmethane) is another supplement on the market that helps for a range of ailments including pain and/or inflammation from rheumatoid arthritis (RA), osteoarthritis (OA), fibromyalgia and gout. It is a sulfur compound plentiful in fresh fruits and vegetables, milk, fish and grains. There have been conducted human studies that show MSM relieves the pain of OA and other conditions. One should start with a low dosage of 500 milligrams (mg) or less twice a day and gradually increase the amount until reaching the pain relief effect. A dose of 1,000 mg (1 gram) twice a day is proven beneficial in capsules or in a liquid.
3. Dehydration is one of the reasons of multiple sets of symptoms, as: headache, heartburn, rheumatoid joint pain, back pain, migraine, colitis, fibromyalgia, angina etc. When there is not enough water to be evenly distributed and certain parts of the body are working but not receiving enough water to deal with its toxic waste and metabolism, thus the toxic waste builds up that area, while the nerve endings in that area register the chemical environmental change with the brain. The brain translates this information for the conscious mind in the form of pain.
David Brownstein M.D. had an incredible experience, that when water intake is improved most of the symptoms dissipate. We know that our body is mainly water- 75% water, and our brain- is 85% of water. We lose nearly 6 pints of water a day for: perspiration- 1 pint, breathing- 2pints, and urine- 3 pints. Coffee, tea or sodas are not water, but at the same time they work as diuretics. The explanation of why dehydration can provoke pain and mainly osteoarthritis pain is the next: We know that the cartilage surfaces of the bones in a joint contain water that allows them to glide and to work together, thus, prolonged dehydration that leaves the cartilage short of water will produce a greater friction and stress at the cartilage contact points in the joint. This friction force will produce an inflammatory process that destroys the bone surfaces. Thus osteoarthritis of the joint will establish - a vicious circle of dehydration that will finally destroy the cartilage surfaces. As more blood circulation is brought to the area, it is the swelling in the joint capsule that causes stiffness and pain. This joint pain is an indicator of local dehydration and the inability of the joints to cope with the extra demands for its movement.
The environment of cartilage is alkaline, while in case of chronic dehydration it becomes acid. The acidity will also register consequent pain. The dying tissue is broken up from inside the cells and the broken fragments are ingested and then again recycled. There is an associated protein breakdown and more amino acids are mobilized, as they may be needed for the repair of the damage. In the inflammatory media inside the joint, the white cells begin to manufacture hydrogen peroxide and ozone to keep the joint space sterilized and to prevent bacteria from infecting the cavity and to supply with adequate oxygen to the cells that are engaged in the repair process. There is a local RGF "remodeling growth factor" that promotes the growth of abnormal tissue that can explain the changes in the arthritic deviated joints.
4. Acupuncture is based on the concept of Qi (chee) energy. It is a holistic and gentle medical system. Many symptoms, syndromes or diseases can be treated with it as for example: Infertility, Shingles, Allergies, Headache, Anxiety, Arthritis, Backache, Depression, Digestive Symptoms, Flu, Smoking, Insomnia, Gynecological Conditions, Irritable Bowel, etc. In the human body, inserting a small needle into the blocked meridian will liberate the excess of Qi, or will eliminate the disease away from the body, as the East medicine believed. Instead of discussing acupuncture in terms of letting something out of the body, West healers began describing it in terms of regulating the flow of Qi within the body. The flow of Qi through the meridians could be blocked off by an obstruction. If the Qi in the meridian becomes blocked, the condition of the body becomes disordered, and if one could remove the blockage from the flow of Qi within a meridian, the natural flow could be restored.
The process is quite simple and can be explain in 3 steps:
· Locate the areas of disturbance
· Isolate the main blockage points
· Clear the blockage: The needless stimulation sends impulses up through the spinal cord to different areas of the brain- local and central effects. By stimulation of these points, acupuncture tries to restore the normal flow of Qi, and to stimulate the body to heal. Blood vessels dilate, nerve supply improves, and muscle spasms relax. All the above means more oxygen, nutrients, better nerve stimulation, reduced irregular pressure on the joint. In case of pain the patient experiences relief. Acupunctures should be done once, two or three times in the month
Reference:
“ Your Body's Many Cries for Water”, by Dr. Batmanghelidj
“ Water For Health, For Healing, For Life”, by Dr. Batmanghelidj
“ Natural Medicine for Arthritis”, by Glenn S. Rothfeld, M.D. and Suzanne Le Vert
“ The arthritis cure”, by Jason Theodosakis, M.D., M.S., M.P.H.,
“ Preventing arthritis”, by byRonald M. Lawrence, M.D., Ph.D. and Martin Zucker
If you would like to learn more on the above topic, please call and require a personal consultation: (715) 392-7591; (218) 213-6167; or (218) 213-7087
These statements have not been evaluated by the Food and Drug Administration. The material in this newsletter is provided for informational purposes only. Thus our intentions are not to diagnose, cure, mitigate, treat or prevent any disease. If you use the information in this newsletter without the approval of your health professional, the authors of this letter do not assume any responsibility. Copyright @ 2009, Natural Health-Wellness LLC. All rights reserved.

PLEASE OPPOSE Wisconsin Bills AB440 & SB115

A monopolistic Dietician and Nutrition Licensing Bill That Will Negatively Impact all Nutritional Healthcare!

I respectfully urge you to OPPOSE, a dangerously restrictive Dietician and Nutrition Licensing bill with broad implications for consumer choice. AB440 & SB115 would jeopardize my access to a wide variety of nutritional healthcare practitioners that provide me with nutritional advice.

AB440 & SB115 creates a monopoly and mandates state licensure of all practitioners practicing in the area of nutrition and makes it a crime for thousands of valuable nutritional practitioners to practice their healing arts trades or to use the title nutritional consultant, nutritionist, and many other titles, unless they are a state licensed dietician.

As an informed consumer, and alternative practitioner I want the freedom to make my own choices about my health care, including the right to choose from a wide variety of nutritional information sources in Wisconsin. I do not support unnecessary licensure for all persons giving nutritional advice.

AB440 & SB115 would destroy THOUSANDS of Wisconsin entrepreneurial natural health and nutrition based businesses, taking away thousands more people informed access to, in many cases, their only readily available source of local and natural health care information.

WISCONSIN HEALTH SEEKERS DESERVE TO HAVE THEIR OPTIONS PROTECTED!!!

Antoaneta Sawyer, PhD & Gregory J. Sawyer, DC
413 23Rd Ave East
Superior, WI 54880

phone: 715-392-7591

doctors@naturalhealth-wellness.com

High Fructose Corn Syrup (HFCS) – Forty Years of Fat Production and Rising!

Greg Sawyer, DC

Why has “the conversation about high-fructose corn syrup” led its manufacturers to want to rehabilitate its reputation? Let’s take a look: In 2004, researchers from the Louisiana State University and University of North Carolina published a paper that theorized that high-fructose corn syrup in beverages could play a role in the obesity epidemic. They looked at the correlation between the 1,000 percent increase in high-fructose corn syrup consumption between 1970 and 1990, and a correlating rise in obesity rates. Because of the way the body metabolizes fructose from beverages, the researchers argued, it may play a role in the obesity epidemic.
High fructose corn syrup has become one of the “boogeyman” of processed foods. The Corn Refiners Association is probably right in noting that it has no known special risk compared to table sugar (2004). While it has been implicated in a rise of Type 2 diabetes, obesity, and other health problems, high-fructose corn syrup and white sugar are almost identical chemically; each is about half fructose and half glucose. The association between high-fructose corn syrup and obesity may reflect that we consume so much of it. Nearly all sugars add empty calories to our diets. And because high fructose corn syrup is the main sweetener in most soft drinks common in other foods (including breakfast cereals, salad dressings, cheese spreads, yogurts, jams, and peanut butter, among others), many people may consume more of it then other sugars. But that doesn’t mean there’s definitely no added risk from fructose in general. A new study by researchers from the University of Florida suggests that a diet high in fructose may lead the body to develop a resistance to a protein called leptin, which helps control appetite. More research is needed to fully understand the relationship (see the new Princeton University research below). We do know that Americans can stand to cut back on sugar. According to the U.S. Department of Agriculture, the average American should consume no more than about 40 grams of added sugars a day (added sugars don’t include those that occur naturally in fruit and other foods). But the average American consumed more than three times that in 2000.
People who want to limit their overall sugar intake would be wise to cut down on products that have added sugars, including high-fructose corn syrup, listed among the first several ingredients, which are listed by proportional weight on the label.
But be aware, sugars can hide under variety of names!

Replacing soft drinks with water has been shown to reduce total calories consumed by kids and adults.
On March 22, 2010, Princeton University researchers released findings from a new study on high-fructose corn syrup (HFCS). The results demonstrated that laboratory rats fed high-fructose corn syrup gained significantly more weight than those fed table sugar, even when their overall caloric intake was the same. Compared to animals eating only rat food, rats on a diet rich in high-fructose corn syrup showed characteristic signs of a dangerous condition known in humans as the metabolic syndrome, including abnormal weight gain, significant increases in circulating triglycerides and augmented fat deposition, especially visceral fat around the belly.
This new finding is another indication of the adverse effects of high-fructose corn syrup in our food products, sodas and fruit juices. It seems that the scientific community is coming to terms with HCFS being something to avoid. With 47 million Americans suffering from metabolic syndrome it is time to research the food labels and reject the foods produced with high-fructose corn syrup. We can win this fat war by reading the labels and sending the message to the food manufacturers to make the changes to help us eat better and lead healthier lives. By NOT buying what is on the grocery shelf sends a powerful message indeed.
What are keys to natural healing of metabolic syndrome with ALTRUM products?
Although there is no unified treatment or cure for metabolic syndrome, the right diet, nutritional, herbal supplementation and lifestyle changes that include exercise can help support healthy blood sugar levels and control metabolic syndrome. A great number of vitamins, minerals, herbs and antioxidants have been studied for their ability to promote healthy blood sugar and protect cells from the damage of elevated oxidation with favorable results. Among those nutrients are: essential fatty acids (DNO & DUO) , co-enzyme Q-10 (DEQ), minerals such as zinc, chromium and magnesium, B vitamins, vitamin D3, vitamin E, vitamin C, amino acids, plant stanols/sterols, antioxidants, herbs and super foods (DNU, DVP, DWI,VB010, etc.). This is only a partial list of the nutrients known to help protect your body from the onset of metabolic syndrome or its precursors.
ALTRUM Nutritional Supplements contain all of the natural vitamins, minerals and herbal/phytonutrient ingredients good science says can help your body function properly. Some experts say lack of proper nutrition may be linked to 90 percent of all physical ailments. ALTRUM carries a line of 30 nutritional supplements with the ingredients known to help with the conditions that can lead to metabolic syndrome.
For further reading about the Princeton University HFCS study, please link to the following:
http://www.princeton.edu/main/news/archive/S26/91/22K07/

The Role of Probiotics and Prebiotics in Metabolic Syndrome

Antoaneta Sawyer, Ph.D.

The USDA statistics show that since 1970, average daily calorie intake in the U.S. has increased by nearly 25 percent. Researchers at Cornell University examined 52 of the well known painting “The Last Supper” and more than 1,000 years separated the earliest painting from the most modern one . Their report in The International Journal of Obesity (April, 2010), shows that the plate size and entrée size enlarged by about two-thirds over the millennium while bread size increased by nearly 25 percent. At the same time the World Health Organization (WHO) estimations are that by 2015, there will be more than 1.5 billion overweight consumers, with an incurring health cost beyond $117 billion per year in the US alone. Thus, the needs of future research in the science of metabolomics as well as the opportunity for scientifically-substantiated weight management products for food control are strongly increased.
The new science of metabolomics is constantly discovering new mechanisms to control morbid obesity as part of the metabolic syndrome. Recently it was found a new connection between obesity as part of the metabolic disorder related to the use of probiotics and probiotics, as regulators of the gut microflora (microbiota) in relevance with the food intake control. Results from this study suggest that there is a significant decrease in body mass index (BMI), linked to a modulation of gut peptides and appetite modulation that have been observed upon long term treatment of overweight and obese patients with pro-and prebiotics. The researchers also note that the concept may also be applicable to humans. “Moreover, the metabolomic analysis will allow to select the potential new microbial targets related to obesity and related disorders in the future” (Delzenne & Cani).
Matsusawa (2007) writes,” Recently, adipocytes have been shown to be recognized as endocrine cells that secrete a variety of bioactive substances known as adipocytokines, among which, adiponectin, a newly found adipose tissue-specific collagen-like protein has been noted as an important antiatherogenic and antidiabetic protein and then proceeds. “Visceral fat accumulation causes dysfunction of adipocytes and results in the development of a variety of metabolic and circulatory diseases through the abnormal secretion of adipocytokines.” Hotamisligil agrees that adipose tissue may produce increased levels of cellular, hormone-like substances—cytokines and other bioactive substances referred to as adipocytokines (Hotamisligil, 2004). As a result of the above vicious circle, insulin sensitivity in organs like muscle and liver is decreasing (Matsuzawa, Funahashi, Kihara & Shimomura, 2004). It is also hypothesized that secondary factors as nonesterified fatty acid liberation and adipokine (e.g., adiponectin) production (Carr et al., 2004) as well as other risk factors (Egan & Julius, 2004; Janssen, Debets, Leenders & Smits, 2002) may also play a major role in metabolic syndrome pathogenesis.
There are findings that raise the question that gut residential microflora may play an important role in regulating weight as a factor in obesity development (Furtado, 2010). The human gut includes 100 billion microorganisms per milliliter, with a total of 100 trillion microorganisms residing in the GI tract. It is obvious that our bodies have more bacteria than cells, while comparing with the estimated 10 trillion cells in the human body. An adult human’s GI tract contains approximately 1012 microorganisms per milliliter of luminal content, with at least between 15,000 and 36,000 distinct species of bacteria. Gut microorganisms, also termed “microbiota” are the trillions of bacteria that normally reside in the human GI tract, and affect nutrient absorption and energy regulation. While the term “microbiota” is defined as a collection of microorganisms normally associated with a particular tissue or organ while “microbioma” is defined as the collection of the microbial genomes (Gill, Pop & De Boy, 2006).
Two main divisions of beneficial bacteria—Bacteroides and Firmicutes—are known as normal residents in the gut, and the equilibrium of the two is very important in determining an individual’s propensity for obesity. A study found an association between obesity and an increased relative abundance of Firmicutes, compared with Bacteroides and that lean people show different gut flora than those who are overweight or obese (Bajzer & Seeley, 2006). Another research investigating the gut bacterial flora of obese mice and humans has discovered fewer Bacteroides and more Firmicutes than lean counterparts, suggesting differences in caloric extraction of ingested food substances due to the composition of the gut microflora (Di Baise, Zhang, Crowell et al., 2008). Thus, obesity it is not so much explained with overeating, but as to the different metabolic activities of already modified gut flora facilitating the extraction of calories from ingested dietary substances while storing calories in adipose tissue for later use. It is obvious that there is an elevated rate of food ingestion. Therefore, modulating the equilibrium or gut microflora may have a role in the future prevention and treatment of obesity.
Probiotics are nonpathogenic live microorganisms that are believed to confer health benefits to the host when ingested (WHO). In authors’ proper statements “The role of the gut microflora in affecting calorie control and satiety is gradually being unravelled” (Gibson, 2010). Authors’ conclusions are that prebiotics may beneficially modify bacterial populations in our guts and aid weight management, with “promising effects also shown in humans.” As has been suggested from the above studies, lean invidividuals possess more Bacteroides and those with obesity possess more Firmicutes (Ley, Turnbaugh, Klein, & Gordon, 2006). Kalliomäki, Collado, Salminen & Isolauri (2008) established the rule that early gut microbiota composition can guide weight development throughout early childhood.
Ingestion of probiotics is recommended even as preventative approach to maintaining the balance of the intestinal microflora and thereby enhancing health and well being (Furtado, 2009). A survey of the literature indicates positive results in over 50 human clinical trials, with prevention/treatment of infections the most frequently reported output (Gorbach, 2000). Increased levels of probiotics may induce a “barrier” influence against common pathogens. Mechanisms of effect are likely to include excretion of acids (lactate, acetate), competition for nutrients and gut receptor sites, immunomodulation, and formation of specific antimicrobial agents (Fooks & Gibson, 2002).
Researchers have suggested that improved immunity and weight loss or antiobesity prevention are among some of their multiple benefits. There are many “in vivo” and “in vitro” trials on the anti-obesity effect of Lactobacillus rhamnosus (L. rhamnosus), a bacterium that produces conjugated linoleic acid (CLA). It was found that after eight weeks of oral feeding with L. rhamnosus, mice lost weight without reducing their energy intake. CLA has been suggested to possess a number of potential health benefits based on animal studies, including the ability to reduce body fat. Anyway, this is just one of the mechanisms in which probiotics are believed to show their antiobesity effects.
Recent study suggests a compelling role for probiotics in enhancing liver health, in case of nonalcoholic fatty liver steatosis or disease (NAFLD) (O’Sullivan, 2008). Liver steatosis has long been associated with long-term and excessive alcohol consumption, but there is other -- "nonalcoholic" version of the disease that is believed to be caused by a poor diet, loaded with simple sugars and complex carbohydrates. Called a “non-alcoholic fatty liver disease” (NAFLD), or liver steatosis, the disorder affects about a third of the American adult population and numbers are progressively rising. Patients are unaware they have the above problem, as it rarely causes symptoms by itself, but when accelerates in its progression- it can lead to serious liver damage and to final death. Hepatic insulin resistance is sufficient to produce dyslipidemia and susceptibility to atherosclerosis as concluded in a study by Biddinger et al. (2008). Sedentary lifestyles, consumption of energy-rich diet, obesity, and advanced age are important reasons for this rise. According to a study done by Duke University Study (DUS, 2003) people with metabolic syndrome who made intensive lifestyle modifications had a 47% reduction in insulin overproduction, also known as hyperinsulinemia and caused by insulin resistance. Those who exercised but didn’t lose weight saw a 27% reduction (DUS, 2003).
Although the causative link between central body fat and insulin resistance has not been proven yet, numbers of factors are now under clinical trials: i.e., increased levels of fatty acids in the blood, fat derived hormones and cytokines, and abnormalities in the brain's interpretation and coordination of metabolic cues (Eckel et al., 2005). Intestinal microflora is believed to play a large role in the progression from NAFLD to real cirrhosis of the liver. According to the same study, when gut flora is high in facultative microbes (e.g., Enterobacteriaceae) and low in anaerobes (e.g., Bifidobacteria), higher levels of ammonia and endotoxins result. Probiotics have been shown to modulate intestinal flora and increase the anaerobic population. The era of microgenomics is now providing tools to more effectively understand probiotics mechanism of action in the gut area.
Prebiotics are non-digestible oligosaccharides believed to act as “fertilizers” of the colonic microflora, enhancing growth of beneficial residential organisms (e.g. Bifidobacterium, Lactobacillus) (WHO). Prebiotics are believed to offer health benefits on the host, explained with the activation or modulation of lipid metabolism in general. Researchers have even suggested potential "antiobesity" effects as well, possibly by modulating gut hormones, such as the peptide YY (PYY) and the glucagon-like peptide-1(GLP-1). Inulin and oligofructose (naturally occurring fructooligosaccharides [FOS]) are prebiotics that are gaining more exposure lately as possible health-enhancing agents. Prebiotics modulate the lipid metabolism, most likely via the process of fermentation (Furtado, 2009).
The combination of prebiotics and probiotics, known as "synbiotics", is advised to be ingested as it is believed to show enhanced health benefits acting as a “functional food.” Several articles review the synergistic role of prebiotics and probiotics on obesity and discuss research that suggests that individuals with obesity may have differing amounts of particular microbiota (e.g. Firmicutes) The combination of pre-and probiotics, has been proposed to characterize some colonic foods with interesting nutritional properties that make these compounds candidates for health-enhancing, functional food ingredients that are able of modifying the gut flora to its beneficial ratio (Gibson & Roberfroid, 1995)
New science breakthrough article published in Nature (Ley, Turnbaugh, Klein & Gordon, 2006) reported that microbial populations gut flora is different between obese and lean people and that obese people are losing weight when probiotics are added. The breakthrough is in the finding that obese people microflora reverted back to the one of the lean people, suggesting that obesity may have a microbial pathogenesis component. Despite known as “non-digestible” prebiotics are between the food fibres or ingredients that have a beneficial effect through their selective metabolism in the intestinal tract” (Gibson et al., 2004).
“The role of the gut microflora in affecting the caloric intake control and satiety is gradually being unravelled” are the statements of Prof. Glenn Gibson (University of Reading). According to a new review at the catholic university of Louvain (Belgium) in the metabolic disorder area “in vivo” animal data supported the potential of prebiotics to beneficially manage metabolic syndrome and other metabolic derangements in overweight or obese patients (International Dairy Journal). The scientists note that “inulin-type” prebiotics may reduce appetite, increase satiety, and thereby decrease the amount of energy consumed. However, such effects were only noted after several weeks and no such effects being observed over a 48-hour period.
Although researchers have been utilizing the science of genomics to make strides in gut microbiota research, there are many questions that must be answered in the future e.g:
1. Could the elimination of obesity-related bacteria virtually eliminate obesity?
2. Are differences in gut flora in lean individuals versus overweight or obese the cause or the consequence of obesity?
3. What are the hormones that direct changes in the gut flora and in which degree they can be modulated by probiotics and prebiotics?
4. What are the exact proportions of Bacteroides and Firmicutes that are beneficial in humans?
5. Could gut genomic research one day make surgery obsolete?
As a final conclusion it seems that probiotics and prebiotics are able to modify the gut microbiota in a positive way. Some of the modifications of the gut flora include an increase in the production of hormones that may have weight loss properties; others may be helpful in terms of decreasing inflammation, so it appears prudent to include them as part of a healthy, balanced diet.
REFERENCES:
1. Lee, H. Park, J. H., Seok, S. H.(2006).Human originated bacteria. Lactobacillus rhamnosus PL60 produces conjugated linoleic acid and shows anti-obesity effects in diet-induced obese mice. Biochem Biophys Acts, 1761, 736–44.

2. Gorbach, S. L. (2000). Probiotics and gastrointestinal health. Am J Gastroenterol, 95, 2

3. Fooks, L. J., Gibson, G. R. (2002). Probiotics as modulators of the gut flora. Br J Nutr, 88, 39–49.

4. O’Sullivan, D. J. (2008). Genomics can advance the potential for probiotic cultures to improve liver and overall health. Curr Pharm Des, 4, 1376–8.

5. Celleno, L., Tolaini, M. V., D’Amore, A., et al.(2007). A dietary supplement containing standardized Phaseolus Vulgaris extract influences body composition of men and women. Int J Med Sci, 4, 45–52.

6. Roberford, M. B. (2002). Functional foods: concepts and application to inulin and oligofructose. Br J Nutr. 87, 139–43.

7. Keenan, M. J., Zhou, J., McCutcheon, K. L. et al.(2005).Effects of resistant starch, a non-digestible fermentable fiber, on reducing body fat. Br J Nutr, 94, 1–11.
8. Gibson, G. R. & Roberfroid, M. B. (1995).Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. J Nutr, 125, 1401–12.

9. Gill, S. R., Pop, M., DeBoy, R. T., et al.(2006).Metagenomic analysis of the human distal gut microbiome. Science. 312, 1355–9.

10. Amann, R. I., Ludwig, W. & Schiefer, K. H.(1995). Phylogenic identification and in-situ detection of individual microbial cells without cultivation. Microbiol Rev, 59, 143–69.

11. Berg, R. D. (1996). The indigenous gastrointestinal microflora. Trends Microbiol 4, 430–5.

12. Bajzer, M. & Seeley, R. J. (2006). Physiology: obesity and gut flora. Nature, 444, 1009–10.

13. DiBaise, J. K., Zhang, H., Crowell, M. D., et al. (2008). Gut microbiota and the possible relationship with obesity. Mayo Clin Proc. 83, 460–9.

14. Bäckhed, F., Ding, H., Wang, T., et al. (2004). The gut microbiota as an environmental factor that regulates fat storage. Proc Natl Acad Sci U S A, 101, 15718–23.

15. Ley, R. E., Bäckhed, F., Turnbaugh, P., et al.(2005).Obesity alters gut microbial ecology. Proc Natl Acad Sci U S A, 102, 11070–5.

16. Ley, R. E., Turnbaugh, P. J., Klein, S., & Gordon, J. I. (2006). Microbial ecology: human gut microbes associated with obesity. Nature, 444, 1022–3.

17. Kalliomäki, M., Collado, M. C., Salminen, S., & Isolauri, E. (2008). Early differences in fecal microbiota composition in children may predict overweight. Am J Clin Nutr, 87, 534–8.

18. Furtado, M. (2009). Probiotics, Prebiotics, Gut Microbiota, and Obesity Bariatric. Times 6, 27–30.
19. Zhang, H., DiBaise, J. K., & Zuccolo, A. (2009). Human gut microbiota in obesity and after gastric bypass. Proc Natl Acad Sci U S A. 106, 2365–70.
If you would like to learn more on the above topic, to request an on line or by phone alternative consultation, or a newly written article that can suit your business purposes, please call: (715) 392-7591; (218) 213-6167; or (218) 213-7087
These statements have not been evaluated by the Food and Drug Administration. The material in this newsletter is provided for informational purposes only. Thus our intentions are not to diagnose, cure, mitigate, treat or prevent any disease. If you use the information in this newsletter without the approval of your health professional, the authors of this letter do not assume any responsibility. Copyright @ 2009, Natural Health-Wellness LLC. All rights reserved.

Happy Easter to All Christians!

Urinary Incontinence Linked To Vit D Insufficiency

Antoaneta Sawyer, Ph.D.

Recently the Cleveland Clinic Press Release published data on a new study that found that the syndrome known as “pelvic floor disorder” is a women disorder that is strongly associated with vit D insufficiency. In the above study, researchers at Upstate Medical University in Syracuse New York found that the pelvic disorder, leading to frequent urinary incontinence, is associated with significantly decreased vit. D levels. The paper was published in the April issue of Obstetrics and Gynecology (Badalian & Rosenbaum, 2010).

The researchers studied 1,961 women and found that 23% of them, over the age of 20, have the above described pelvic disorder, leading to frequent urinary incontinence. Women who were overweight or who had more than one child were at especially increased risk. The researchers found that vitamin D deficiency securely predicted the disorder, even in younger women and that urinary incontinence was twice as likely in vitamin D deficient women compared to women with higher vitamin D levels. In their proper statement: “Our findings suggest that treatment of vitamin D sufficiency or deficiency in both premenopausal and postmenopausal women could improve pelvic muscle strength, with a possible reduction in the prevalence of pelvic floor disorders, including urinary incontinence.”
References:
http://www.clevelandclinicmeded.com/news/article.aspx?AID=637248&setSpecialty=true

Recipe for Eastern Bread (Kozunak)

Kozunak is the traditional bread made by any woman (mother) for Easter in Bulgaria. This bread is slightly sweet but extremely tasty and can be served for breakfast with a cup of coffee or as a snack.

Usually two or three loaves of breads are made; one is left at the Church in front of the icon of Christ while the rest are eaten by the family after the Eastern service at the church. It is rather difficult to be prepared but its smell and wonderful taste could make anyone addicted to repeat his Eastern efforts.

Here is the recipe:
Ingredients:
2 1/2 tablespoons active dry yeast (2 envelopes)
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 egg, beaten lightly
1 1/3 cups warmed milk
1 1/2 cups raisins
3/4 cup rum (Havana club)
2 lemons
5 lbs flour
1/2 cup butter
1/2 cup vegetable oil
2 cups milk
2 cups crystal white sugar
11 eggs
2 teaspoons vanilla extract
1 cup almonds or hazelnuts, amaretto or walnuts
Directions:
1. Mix the first five ingredients (yeast, small amount sugar, salt, one egg, warm milk) in a large bowl. Cover and leave in a warm place for 40 minutes.
2. Put the raisins in the rum to cover, and set aside to soak.
3. Grate and juice the lemons. Set them also aside.
4. Sift four of the five pounds of flour onto a large tray or other work surface.
5. Melt the butter and combine with the oil. Vegetable oil is my preferred choice.
6. Heat 2 cups of milk and sugar on low temperature in a small saucepan until warm.
7. Separate four of the eggs and set aside the yolks for brushing. Beat the whites with the restful (7) eggs.
8. Add a handful of flour to the warm yeast mixture. Step by step, mix in with a spoon the rest of the flour, the milk mixture, the beaten eggs and the butter/oil mixture.
9. When most of the above mixture is ready together, mix in the lemon juice and zest, and the vanilla. Adding more flour to the work surface is necessary, as it dumps out the dough and kneading is getting easier.

10. Knead until it holds together well. Let the dough rest in a warm place until double in bulk (at least 1-2 hours). You may need to divide the dough into two bowls. Punch down and knead a little longer.
11. Drain the raisins and dredge in flour. Work about half of them into the dough as you knead few at a time. Let the dough sit and rise again (another 1-2 hours).
Baking Directions:
Preheat oven to 425 F (or 400 F if your oven runs hot). Punch down and knead again. Divide the dough into 8 parts. Each of these, divide into three separate parts; roll them long and braid into a single loaf. While braiding, add the remainder of the raisins between the strands. Brush the loaves with the reserved egg yolk and stud the top with nuts. Bake the loaves about 30 minutes or until golden brown. You can use the dough to make smaller rolls, if you prefer. Baking 2-3 loaves at a time is just a perfectly done job.

Enjoy it with great pleasure!