Excerpt:

Compared with healthy controls, FM patients had significantly higher levels of glutamate+glutamine (Glx) (mean +/- SD: 10.71 +/- 0.50 arbitrary institutional units versus 9.89 +/- 1.04; P=0.049) and higher glutamate+glutamine/creatine (Glx/Cr) ratios (1.90 +/- 0.12 versus 1.72 +/- 0.23; P=0.034) in the posterior gyrus. Myo-inositol (Ins) levels of the right and left hippocampi were significantly lower in FM patients (4.49 +/- 0.74 versus 5.17 +/- 0.62; P=0.008 and 4.91 +/- 0.85 versus 6.09 +/- 0.78; P=0.004, respectively). In FM patients, there were also decreased myo-inositol/creatine (Ins/Cr) ratios in the left sensory-motor area (P=0.05) and the left hippocampus (P=0.002) and lower levels of choline (P=0.019) and N-acetyl aspartate + N-acetyl aspartyl glutamate (NAA+NAG) (P=0.034) in the left hippocampus. Significant correlations between depression, pain and global function and the posterior gyrus Glx levels and Glx/Cr ratios were observed.

Conclusions

Glx within the posterior gyrus could be a pathological factor in FM. Hippocampal dysfunction may be partially responsible for the depressive symptoms of FM. Additional studies with larger samples are required to confirm these preliminary data.

Currently Commercialized GM Crops in the U.S.:
(Number in parentheses represents the estimated percent that is genetically modified.)

Soy (91%)
Cotton (88%)
Canola (80-85%)
Corn (85%)
Hawaiian papaya (more than 50%)
Alfalfa, zucchini and yellow squash (small amount)
Tobacco (Quest® brand)

Other Sources of GMOs:

• Dairy products from cows injected with rbGH. 
• Food additives, enzymes, flavorings, and processing agents, including the sweetener aspartame (NutraSweet®) and rennet used to make hard cheeses 
• Meat, eggs, and dairy products from animals that have eaten GM feed 
• Honey and bee pollen that may have GM sources of pollen 
• Contamination or pollination caused by GM seeds or pollen 

Some of the Ingredients That May Be Genetically Modified:

Vegetable oil, vegetable fat and margarines (made with soy, corn, cottonseed, and/or canola)

Ingredients derived from soybeans: Soy flour, soy protein, soy isolates, soy isoflavones, soy lecithin, vegetable proteins, textured vegetable protein (TVP), tofu, tamari, tempeh, and soy protein supplements.

Ingredients derived from corn: Corn flour, corn gluten, corn masa, corn starch, corn syrup, cornmeal, and High-Fructose Corn Syrup (HFCS).

Some Food Additives May Also Be Derived From GM Sources:

The list may change as we encounter new information: ascorbic acid/ascorbate (Vitamin C), cellulose, citric acid, cobalamin (vitamin B12), cyclodextrin, cystein, dextrin, dextrose, diacetyl, fructose (especially crystalline fructose), glucose, glutamate, glutamic acid, gluten, glycerides (mono- and diglycerides), glycerol, glycerol, glycerine, glycine, hemicellulose, , hydrogenated starch hydrolates, hydrolyzed vegetable protein or starch, inositol, invert sugar or inverse syrup, (also may be listed as inversol or colorose), lactic acid, lactoflavin, lecithin, leucine, lysine, maltose, maltitol, maltodextrin, mannitol, methylcellulose, milo starch, modified food starch, monooleate, mono- and diglycerides, monosodium glutamate (MSG), oleic acid, phenylalanine, phytic acid, riboflavin (Vitamin B2) sorbitol, stearic acid, threonine, tocopherol (Vitamin E), trehalose, xanthan gum, and zein.

Some of the Foods That May Contain GM Ingredients:

Infant formula
Salad dressing
Bread
Cereal
Hamburgers and hotdogs
Margarine
Mayonnaise
Crackers
Cookies
Chocolate
Candy
Fried food
Chips
Veggie burgers
Meat substitutes
Ice cream
Frozen yogurt
Tofu
Tamari
Soy sauce
Soy cheese
Tomato sauce
Protein powder
Baking powder (sometimes contains corn starch)
Powdered/Confectioner’s sugar (often contains corn starch)
Confectioner’s glaze
Alcohol
Vanilla
Powdered sugar
Peanut butter
Enriched flour
Vanilla extract (sometimes contains corn syrup)
Pasta
Malt
White vinegar

Non-Food Items That May Contain GM Ingredients:

Cosmetics
Soaps
Detergents
Shampoo
Bubble bath

Sources for “Genetically Modified Ingredients Overview:

Natural Agricultural Statistics Service (NASS), Agricultural Statistics Board, US Department of Agriculture: Acreage. Available at: http://www.thecampaign.org/Acre-06-30-2006.pdf (2006)

Cornell Cooperative Extension, GEO-PIE (Genetically Engineered Organisms Public Issues Education) Project. http://www.geo-pie.cornell.edu/crops/ingredients.html

Ruth Winter , A Consumer’s Dictionary of Food Additives: Descriptions in plain English of more than 12,000 ingredients both harmful and desirable found in foods, 6^th ed. (New York: Three Rivers Press, 2004).

Robert S. Igoe , The Dictionary of Food Ingredients, 2^nd ed. (New York: Van Nostrand Reinhold, 1989).

Research Triangle Institute, “Economic Characterization of the Dietary Supplement Industry” March 1999. Available at: http://www.cfsan.fda.gov/~acrobat/ds-econ.pdf

Codex General Standard for Food Additives (GSFA) Online Database of the World Health Organization(WHO) Food and Agriculture Organization(FAO) of the United Nations and the reports of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Available at: http://www.codexalimentarius.net/gsfaonline/additives/index.html

The University of Maryland Medical Center database of supplements by name: http://www.umm.edu/altmed/ConsLookups/Supplements.html

Archives of the Agricultural Research Service of the USDA: http://www.ars.usda.gov/is/AR/archive/

Reports of the European Commission Scientific Committee for Food: http://ec.europa.eu/food/fs/sc/scf/reports_en.html

U.S. National Institute of Health (NIH) PubMed Central (PMC): http://www.pubmedcentral.nih.gov/

Also consulted the following industry sites:

http://www.corn.org/web/bioprod.htm
http://www.confectionerynews.com/news/ng.asp?n=70687-danisco-xylitol-sugar
http://www.grainprocessing.com/food/malinfo.html
http://www.cargillfoods.com/pdfs/sweeteners.pdf/ca198.pdf

Sign up for our newsletter, Spilling the Beans, to keep informed of any new genetically modified foods.

Now we are learning that SRB not only acts as a great fiber when combined with the artichoke extract so you have the ideal ratio of soluble to insoluble fiber for optimal assistance with toxin removal but now you have documentation that you are also providing vital anti-inflammatory benefits. This research has documented that some of these benefits are because SRB inhibits several key inflammatory enzymes. Thus you now have scientific explanation for the reports in the literature about SRB being helpful in Diabetes and Arthritis, but now we have the mechanism of action for these benefits.
However, SRB in my mind is crucial to supporting healthy intestinal flora and thus in reducing leaky gut and lowering the tendencies to food sensitivities. If you treat everyone with a detox program, as I do, Beyond Fiber should be a standard part of your management of most patients. We have also seen research that SOLUBLE fiber can help carry out toxins so with a world of toxic patients, many of whom have excessive levels of inflammation, it seems that Beyond Fiber should be a part of many patients supplement program. 
I usually start with small doses of even 1/2 tsp for a few days, as there will be some gas and stool changes in many at first, particularly if you are ingesting the SRB along with some of the other detox ingredients in my POWER DRINK.

If you believe, as I do, that most of us require a daily probiotic then
with the SRB, you will be providing key PREBIOTIC support to whatever
probiotic you choose. If you should also be lowering the total body burden of heavy metals, then using either Beyond Chelation-Improved alone or with the ZEOLITE products, there will be stool changes and some increased frequency and looseness to bowels for a time, from 2 weeks to 3 months depending on how aggressively you choose to increase the levels of the “power drink”. I usually want most patients over about 4+ weeks to have gradually increased their intakes of Fiber and other power drink ingredients to hopefully 1 level tsp of each. Then, over time raise that to a slightly heaping teaspoonful or more of all 4 ingredients. It is not essential to go to 1 tablespoon doses, as this is really a life time program and hurrying it along with higher dosages does not seem to be that useful.

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

http://www.ncbi.nlm.nih.gov/pubmed/19627211

J Med Food. 2009 Jun;12(3):615-23.

Pro-inflammatory enzymes, cyclooxygenase 1, cyclooxygenase 2, and 5-lipooxygenase, inhibited by stabilized rice bran extracts.

Roschek B Jr, Fink RC, Li D, McMichael M, Tower CM, Smith RD, Alberte RS.
HerbalScience Group LLC, Naples, Florida 34110, USA.

Rice bran, the outer bran and germ of the kernel and a by-product of rice milling, is rich in phytonutrients but has been underutilized because of lipid content instability. New methods for the processing of rice bran have yielded a stabilized form that is increasingly used in foods and dietary supplements. Recent studies have documented a role for stabilized rice bran (SRB) in treating diabetes and arthritis, although little is known of the bioactive compounds that impart these health benefits. Here we characterize the chemical composition of three extracts of SRB and identify the functional bioactives contributing to the inhibitory properties against three key pro-inflammatory enzymes (phytonutrients, COX2, and 5-lipoxygenase [5-LOX]) that control the inflammatory cascade involved in impaired joint health, pain, and arthritis. One extract (SRB-AI) demonstrated significant COX1 and COX2 inhibitory activities with 50% inhibitory concentration (IC(50)) values for COX1 and COX2 of 305 and 29 microg/mL, respectively, but no 5-LOX inhibition. The second extract (SRB-AII) inhibited COX1, COX2, and 5-LOX with IC(50) values of 310, 19, and 396 microg/mL, respectively. The third extract (SRB-AIII), a blend of SRB-AI and SRB-AIII, inhibited COX1, COX2, and 5-LOX with respective IC(50) values of 48, 11, and 197 microg/mL. Analysis of the extracts by direct analysis in real time time of flight-mass spectrometry revealed that SRB-AI, SRB-AII, and SRB-AIII contain over 620, 770, and 810 compounds, respectively. Of these, 17 were identified as key bioactives for COX and/or LOX inhibition. These SRB extracts have applications for functional foods and dietary supplements for control of inflammation and joint health.

PMID: 19627211 [PubMed – in process]