Dr. Gordon’s Comments:

Everything  you think you know about vitamin C is probably more than 50% wrong  and, if you relied on this official appearing document re vitamin C, you would not use it.  The attached document is from NIH so it gives you all the negative but you must know all that too.

But I am providing you with the contrary opinion. You will be amazed at how the right hand of the government does not know what the left hand is doing! FDA has approved vitamin C for treating one type of cancer!  That opens the door to great speculation and further research about non-toxic cancer therapies and I am excited to incorporate into this program the power of PEMF, which makes each cell ALKALINE and restores transmembrane potential. So I believe I have two or more non-toxic approaches that need to be looked at concurrently and incorporated with my FIGHT program for long term success.

Using IV VIT C with  my FIGHT program and PEMF ( Pulsed Electromagnetic  Field Therapy )  you will see and feel results  with PEMF on top of my FIGHT program, I am clearly  getting younger!

There are other ways to enhance the effectiveness of high dose IV Vitamin C in treating cancer and using it alone I do not find that IV VIT C is very often curative but it almost always helps and buys time for other therapies to be instituted.

Remember   we all need to improve outcomes, as our patients pay cash. We are not endowed by Government funds like our brethren using their chemo/radiation.  They are generally covered and   just bill the system and are ok no matter what the outcome.  We are NOT OK unless we turn out superior results and have data that shows we can beat mainstream outcomes hands down.

This NIH authoritative appearing well– referenced document would make anyone think oral low dose (2000 mg and under) Vitamin C is dangerous and causes cancer and heart disease. It appears to be fully referenced up to date through November 2009 yet it is missing an important point; somehow IV vitamin C WITH K-3 is now FDA approved for treating bladder cancer!! After all if anyone knew that vitamin C could be FDA approved for one cancer then some doctors would have some interest in trying it in other cancers just like the oncologists do everyday.

How can I and many of our colleagues be successfully using oral and IV vitamin C to keep Cancer patients alive far longer than their oncologists predict and still be considered by mainstream oncologists to be so wrong?  They tell their patients to never use vitamin C!

This report even has recommendations about not exceeding what they have established now, as their safe upper limit of oral vitamin C at 2000 mg MAX. Yet it is hard for them to ignore entirely what we are doing with cancer so they throw in some words to try to sound plausible with their otherwise very negative review of vitamin C. This is BURIED in the attached report but of course they have their numbers about what the maximum serum levels achievable with oral vitamin c vs.  the high serum levels achievable with IV Vitamin C. Those that are interested to get to the bottom of this mystery will find that vitamin c deserves your serious attention, IV and ORAL because there is always the rest of the story.

This is just one paragraph from many articles you may want to review once you read my comments: ’The bottom line is: Apatone selectively targets and kills tumor cells using non-toxic biochemistry that protects surrounding healthy tissue.” Licensed in 2004 to IC-MedTech, Inc., a California-based biotechnology company, the first clinical trial began in 2005 to evaluate the drug in prostate cancer patients. The clinical studies, which were conducted at Summa Health System in Akron, Ohio and with Dr. Ananias Diokno at William Beaumont Hospital in Royal Oak, Mich., examined the safety and effectiveness in 17 end-stage prostate cancer patients for 12 weeks. These patients took Apatone orally each day. The trials were supported by the Beaumont Foundation, Summa Health System and IC-MedTech.

Yet this is the best that the NIH report can offer the informed patients and physicians trying to help cancer patients. They admit there could be some discrepancy in the research but clearly tell no one that vitamin C is working when mixed with the correct form of vitamin K-3 (Apatone), which increases its oxidative capacity.

Remember this  work using vitamin C  for cancer  goes back several years now  and it consists IV vitamin C with the correct form of vitamin K, which unfortunately it appears that  most physicians  have never found  the correct form since there appears to be as many as 6 molecules being sold as vitamin K-3 and some are toxic. Yet in the lecture I will deliver for The Oxidative Training Workshop during IMOSAIC on April 7th at the Minneapolis conference, sponsored by ACAM, AHIMA, AAEM and ICIM, I will educate you about how easily you can kill the therapeutic effect when you are trying to master oxidative therapies with something as simple as giving NAC or GLUTATHIONE concurrently.

Garry F. Gordon MD,DO,MD(H)
President, Gordon Research Institute
www.gordonresearch.com

Link: http://ods.od.nih.gov/factsheets/VitaminC-HealthProfessional/

Excerpt:

Introduction
Vitamin C, also known as L-ascorbic acid, is a water-soluble vitamin that is naturally present in some foods, added to others, and available as a dietary supplement. Humans, unlike most animals, are unable to synthesize vitamin C endogenously, so it is an essential dietary component [1].

Vitamin C is required for the biosynthesis of collagen, L-carnitine, and certain neurotransmitters; vitamin C is also involved in protein metabolism [1,2]. Collagen is an essential component of connective tissue, which plays a vital role in wound healing. Vitamin C is also an important physiological antioxidant [3] and has been shown to regenerate other antioxidants within the body, including alpha-tocopherol (vitamin E) [4]. Ongoing research is examining whether vitamin C, by limiting the damaging effects of free radicals through its antioxidant activity, might help prevent or delay the development of certain cancers, cardiovascular disease, and other diseases in which oxidative stress plays a causal role. In addition to its biosynthetic and antioxidant functions, vitamin C plays an important role in immune function [4] and improves the absorption of nonheme iron [5], the form of iron present in plant-based foods. Insufficient vitamin C intake causes scurvy, which is characterized by fatigue or lassitude, widespread connective tissue weakness, and capillary fragility [1,2,4,6-9].

Full article: http://www.naturalnews.com/027854_organic_food_nutrition.html

Excerpt:

NaturalNews) Organic produce is nutritionally superior to so-called “conventional” produce, according to a comprehensive review conducted by researchers from the University of Aix-Marseille for the French food agency (AFSSA) and published in the journal Agronomy for Sustainable Development.

“This critical literature review indicates that organic agriculture, as developed until now, has the potential to produce high-quality products with some relevant improvements in terms of anti-oxidant phytomicronutrients, nitrate accumulation in vegetables and toxic residue levels,” the researchers wrote.

To be recognized as “organic,” a food product must be produced without the use of genetic modification or chemical fertilizers or pesticides, and must promote sustainable cropping methods. In the United States, organically produced meat and dairy must be raised without the use of synthetic growth hormones or antibiotics. Hormones and antibiotics are banned in animal production across the board in the European Union.

(OMNS, December 8, 2009) Vitamin C is commonly taken in large quantities to improve health and prevent asthma, allergies, viral infection, and heart disease [1,2]. It is non-toxic and non-immunogenic, and does not irritate the stomach as drugs like aspirin can. Yet vitamin C (L-ascorbic acid) is acidic. So, a common question is, what are the effects from taking large quantities?

Ascorbic acid is a weak acid (pKa= 4.2) [3], only slightly stronger than vinegar. When dissolved in water, vitamin C is sour but less so than citric acid found in lemons and limes. Can large quantities of a weak acid such as ascorbate cause problems in the body? The answer is, sometimes, in some situations. However, with some simple precautions they can be avoided.

Acid in the Mouth
First of all, any acid can etch the surfaces of your teeth. This is the reason the dentist cleans your teeth and warns about plaque, for acid generated by bacteria in the mouth can etch your teeth to cause cavities. Cola soft drinks contain phosphoric acid, actually used by dentists to etch teeth before tooth sealants are applied. Like soft drinks, ascorbic acid will not cause etching of teeth if only briefly present. Often, vitamin C tablets are coated with a tableting ingredient such as magnesium stearate which prevents the ascorbate from dissolving immediately. Swallowing a vitamin C tablet without chewing it prevents its acid from harming tooth enamel.

Full article: http://www.orthomolecular.org

Norra MacReady

Authors and Disclosures

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INFORMATION FROM INDUSTRY
When initial antihypertensive therapy isn’t enough…
What will your patients need from their next-add on?
Explore this treatment optionNovember 4, 2009 (San Diego, California) – High fructose consumption is independently associated with high blood pressure, according to findings presented here at Renal Week 2009: American Society of Nephrology 2009 Annual Meeting.

An analysis of data from more than 4500 participants in the National Health and Nutrition Examination Survey (NHANES) showed that consuming 74 grams or more of fructose per day – equivalent to about 2.5 12-ounce cans of sugary soda – correlated significantly with blood pressure of at least 135/85 mm Hg; the relation grew stronger as blood pressure rose. The survey participants had no history of hypertension.

Fructose consumption, in the form of added sugar, has been rising in Western nations since the 1900s, and parallels the growing prevalence of hypertension, said lead investigator Diana I. Jalal, MD, assistant professor of renal medicine at the University of Colorado Health Sciences Center in Aurora.

To examine the relation between the 2, she and her colleagues used the NHANES data to evaluate median fructose intake from food high in added sugar, including bakery products, dairy desserts, chocolate and other candy, dried fruits, honeys, jams, jellies, syrups, and sugar-sweetened soft drinks. Soft drinks alone account for 33% to 40% of fructose consumption in the United States, Dr. Jalal noted.

Fresh fruits were excluded from the analysis because they contain ascorbate, antioxidants, and potassium, which counteract the effect of fructose, Dr. Jalal said during her presentation. Using responses on self-administered dietary questionnaires, the investigators calculated median fructose intake of the participants to be 74 g/day. They then studied the relation between fructose consumption and blood pressure, adjusting for demographics, physical activity, other dietary factors, cardiovascular risk factors, and findings on laboratory tests. Data from 4528 adults were included in the analysis.

Daily fructose consumption of 74 g or more was independently associated with a 28% increased risk for blood pressure of 135/85 mm Hg or higher, a 36% increased risk for blood pressure of140/90 mm Hg or higher, and an 87% increased risk for blood pressure of 160/100 mm Hg or higher.

The relation was seen only between systolic blood pressure and fructose intake, Dr. Jalal said. There was no correlation between fructose consumption and diastolic blood pressure.

“In subjects with no history of hypertension, there is an independent and significant graded association between high fructose intake and systolic blood pressure levels,” she concluded. The mechanism underlying the relation is unclear.

Among other variables, black ethnicity and waist circumference were significantly associated with higher levels of fructose intake, independent of calorie or carbohydrate consumption. Inverse correlations were seen for sodium and alcohol consumption and fructose. “It seems that people either like their alcohol or they like their sugar, and they like their salt or they like their sugar,” Dr. Jalal told Medscape Nephrology.

This study shows that “we must pay more attention to the nutritional needs of our patients,” said Talal Ikizler, MD, associate professor of medicine at Vanderbilt University, and medical director of the Vanderbilt University Outpatient Dialysis Unit in Nashville, Tennessee.

Nephrologists rarely catch patients at the early stages of renal disease, when risk factor modification might still be possible, explained Dr. Ikizler, who was not involved in this research. However, internists and other primary care physicians do have these opportunities. Whenever possible, patients should be “warned of the consequences of their dietary choices early on.”

Dr. Jalal and Dr. Ikizler have disclosed no relevant financial relationships.

Renal Week 2009: American Society of Nephrology (ASN) 2009 Annual Meeting: Abstract TH-FC037. Presented October 29, 2009.

November 4, 2009 (San Diego, California) — High fructose consumption is independently associated with high blood pressure, according to findings presented here at Renal Week 2009: American Society of Nephrology 2009 Annual Meeting.

An analysis of data from more than 4500 participants in the National Health and Nutrition Examination Survey (NHANES) showed that consuming 74 grams or more of fructose per day — equivalent to about 2.5 12-ounce cans of sugary soda — correlated significantly with blood pressure of at least 135/85 mm Hg; the relation grew stronger as blood pressure rose. The survey participants had no history of hypertension.

Fructose consumption, in the form of added sugar, has been rising in Western nations since the 1900s, and parallels the growing prevalence of hypertension, said lead investigator Diana I. Jalal, MD, assistant professor of renal medicine at the University of Colorado Health Sciences Center in Aurora.

To examine the relation between the 2, she and her colleagues used the NHANES data to evaluate median fructose intake from food high in added sugar, including bakery products, dairy desserts, chocolate and other candy, dried fruits, honeys, jams, jellies, syrups, and sugar-sweetened soft drinks. Soft drinks alone account for 33% to 40% of fructose consumption in the United States, Dr. Jalal noted.

Fresh fruits were excluded from the analysis because they contain ascorbate, antioxidants, and potassium, which counteract the effect of fructose, Dr. Jalal said during her presentation. Using responses on self-administered dietary questionnaires, the investigators calculated median fructose intake of the participants to be 74 g/day. They then studied the relation between fructose consumption and blood pressure, adjusting for demographics, physical activity, other dietary factors, ascorbate, antioxidants, and potassium, , and findings on laboratory tests. Data from 4528 adults were included in the analysis.

Daily fructose consumption of 74 g or more was independently associated with a 28% increased risk for blood pressure of 135/85 mm Hg or higher, a 36% increased risk for blood pressure of140/90 mm Hg or higher, and an 87% increased risk for blood pressure of 160/100 mm Hg or higher.

The relation was seen only between systolic blood pressure and fructose intake, Dr. Jalal said. There was no correlation between fructose consumption and diastolic blood pressure.

“In subjects with no history of hypertension, there is an independent and significant graded association between high fructose intake and systolic blood pressure levels,” she concluded. The mechanism underlying the relation is unclear.

Among other variables, black ethnicity and waist circumference were significantly associated with higher levels of fructose intake, independent of calorie or carbohydrate consumption. Inverse correlations were seen for sodium and alcohol consumption and fructose. “It seems that people either like their alcohol or they like their sugar, and they like their salt or they like their sugar,” Dr. Jalal told Medscape Nephrology.

This study shows that “we must pay more attention to the nutritional needs of our patients,” said Talal Ikizler, MD, associate professor of medicine at Vanderbilt University, and medical director of the Vanderbilt University Outpatient Dialysis Unit in Nashville, Tennessee.

Nephrologists rarely catch patients at the early stages of renal disease, when risk factor modification might still be possible, explained Dr. Ikizler, who was not involved in this research. However, internists and other primary care physicians do have these opportunities. Whenever possible, patients should be “warned of the consequences of their dietary choices early on.”

Dr. Jalal and Dr. Ikizler have disclosed no relevant financial relationships.

Renal Week 2009: American Society of Nephrology (ASN) 2009 Annual Meeting: Abstract TH-FC037. Presented October 29, 2009.