Dr. Gordon’s Comments:

A contributor to food allergies/sensitivities has emerged, tick bites. This is a great piece of detective work and seems to not affect B or AB blood groups, as much as Type A or O.

“Scott Commins, an assistant professor of medicine and lead author of the U-Va. Study published in the Journal of Allergy and Clinical Immunology, said that in susceptible people such as Newell, a tick bite that causes a significant skin reaction seems to trigger the production of an antibody that binds to a sugar present on meat called alpha-galactosidase, also known as alpha-gal. When a person who has the antibody eats meat, it triggers the release of histamine, which causes the allergic symptoms: hives, itching and, in the worst case,alpha-galactosidase.”

Of course today with our epidemic of autoimmune disease and leaky gut and low level infections like Chlamydia and CMV in almost everyone, these elevated antibodies to something or even auto-antibodies are very common and may be more dangerous than widely appreciated.

I still encourage those of you who are sensitive to so many foods to understand that leaky gut is epidemic today. I am convinced GMO foods are a contributor, as they introduce Bacillus Theringensis into our bodies, which are now detectible in the blood stream of patients! Bt then causes Dysbiosis.

I hope many of you will try my concept of using my Detox Drink (BioEn’R-G’y C, H Minus, ZeoGold) with my Power Drink and acidophilus to have a healthy gut and be better able to handle the toxic mess our Standard American Diet has become. Remember high levels or the wrong fats from corn and soy etc. set the stage for chronic inflammation. I believe that if this patient wanted to one day eat beef or fish without his allergic reaction without any doubt my F.I.G.H.T.E.M with M.I.C.E. program would get him healthy again and he would not have to suffer these life threatening allergic reactions.

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

Link: http://www.washingtonpost.com/wp-dyn/content/article/2009/10/19/AR2009101902874.html

Excerpt:

MEDICAL MYSTERIES
Man’s Sudden Food Allergy Was a Medical Mystery for Months
By Sandra G. Boodman Special to The Washington Post
Tuesday, October 20, 2009

This cannot be happening again, Hayden Newell thought as the angry, red, ferociously itchy welts encircled his waist and spread up his arms. The 57-year-old metallurgist from tiny Boones Mill, Va., who was attending a business lunch in Florida, knew what would probably happen next: His lips would grow numb, making it hard to speak, he would become short of breath and his blood pressure would plummet: all unmistakable signs of anaphylaxis, a potentially fatal allergic reaction. Newell knew from experience that he had to get to an emergency room — fast.

Dr. Gordon’s comments:

Which is worse lead/mercury accumulations, toxins like this building up in everyone or loss of the electromagnetic field of the earth that we require for efficient metabolism? Or let’s forget which is worse and have a FIGHT program to deal with all of this and more.

But please know that in my mind Monsanto is getting away with murder. All this gluten intolerance and food sensitivities are Leaky gut related and that ties to the Bacillus Theringensis we all now have thanks to GM modified foods we all cannot escape. This is from Dr. Mercola’s link.

“Cry1Ab, a specific type of Bt toxin from genetically modified (GM) crops, has for the first time been detected in human and fetal blood samples. It appears the toxin is quite prevalent, as upon testing 69 pregnant and non-pregnant women who were eating a typical Canadian diet (which included foods such as GM soy, corn and potatoes), researchers found Bt toxin in:

*93 percent of maternal blood samples
*80 percent of fetal blood samples
*69 percent of non-pregnant women blood samples

Writing in the journal Reproductive Toxicology, the researchers noted:

“This is the first study to reveal the presence of circulating PAGMF [pesticides associated with genetically modified foods] in women with and without pregnancy, paving the way for a new field in reproductive toxicology including nutrition and utero-placental toxicities.”

This GM insecticide toxin is already showing up in fetal blood, which means it could have an untold impact on future generations.

Bt Toxin is a Built-In Pesticide
Upwards of 85 percent of U.S. corn crops contain a special gene added that allows them to produce an insecticide. This way, when bugs attempt to eat the corn they’re killed right away (specifically their stomach is split open) because the plant contains an invisible, built-in pesticide shield.

The particular gene added to most corn crops is a type of Bt-toxin — produced from Bacillus thuringiensis bacteria. Genetic engineers remove the gene that produces the Bt in bacteria and insert it into the DNA of corn (and cotton) plants.”

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

link:http://articles.mercola.com/sites/articles/archive/2011/05/31/study-found-toxin-from-gm-crops-is-showing-up-in-human-blood.aspx

Excerpt:

Sources:
India Today May 11, 2011 
Reproductive Toxicology February 18, 2011 

GM Insecticide Poisons Also Showing Up in Waterways
Given that Bt toxin has now been confirmed in the human bloodstream, it should come as no surprise that it has also infiltrated the environment. According to one study, 50 of the 217 streams, ditches and drains near cornfields that researchers tested were found to contain Cry1Ab above six nanograms per liter.

The protein is getting into the waterways via corn stalks, leaves, husks and cobs that blow into the water — a phenomenon that’s incredibly common since farmers often leave such material in fields to help minimize soil erosion.

Dr. Gordon’s Comments: This 2.6 fold increase in heart disease in those who are wheezing suggests that my FIGHT program is needed for patients with heart disease issues.

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

Full article: http://www.nhiondemand.com/HSJArticle.aspx?id=914&utm_source=NHI+OnDemand+Newsletter+List&utm_campaign=a61eed16f7-HSJ_Sep30_2010&utm_medium=emai

Excerpt:

Allergy is a disorder of the immune system which is a form of hypersensitivity. An allergic reaction is an inappropriate immune reaction to an otherwise harmless substance. Allergens can be environmental, chemical, or food-based. Common allergens include dust mites, pollen, animal dander, and certain foods. Allergens can be absorbed into the body through the skin, respiratory tract, or gastrointestinal tract. Allergens are proteins or low-molecular weight substances that the body identifies as antigenic. This creates an immune response known as a hypersensitive or allergic reaction. The production of chemical mediators in these allergic reactions may produce symptoms ranging from mild to life threatening.

In the United States, the most common type of heart disease and the leading cause of death is coronary heart disease also known as coronary artery disease (CAD). Coronary artery disease occurs when a substance called plaque builds up in the arteries that supply blood to the heart (called coronary arteries). Plaque is made up of cholesterol deposits, which can accumulate in your arteries. When this happens, your arteries can narrow over time. This process is called atherosclerosis. Plaque buildup can cause angina, the most common symptom of CAD. This condition causes chest pain or discomfort because the heart muscle doesn’t get enough blood. Over time, CAD can weaken the heart muscle. This may lead to heart failure, a serious condition where the heart can’t pump blood the way that it should. An irregular heartbeat, or arrhythmia, can also develop. For some people, the first sign of CAD is a heart attack. A heart attack occurs when plaque totally blocks an artery carrying blood to the heart. It also can happen if a plaque deposit breaks off and clots a coronary artery. 

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]

Gluten sensitivity, does everyone have some tendency to this common affliction? It is great to have gluten free foods becoming widely available and Harvard admitting this is hard to rule in or out. Not everyone has the classic symptoms yet this can be contributing to poor health for many people.

Now the hot button they are not touching is the issue about the epidemic Of AUTOIMMUNE DISEASE, as the book by Donna Nakazawa has so forcefully covered. That ties in to diseases where my F.I.G.H.T. program can be helping over 29 million who are afflicted with any one of the more than 100 entities now known to be autoimmune related.

What about leaky gut?  What about the need for probiotics and the right kind of fiber as found only in my opinion in Beyond Fiber? But will anyone dare mention avoid GMO foods? Can anyone at Harvard connect the dots between BACILLUS Theringensis, which kills insects by ripping apart their intestines and the rapidly developing epidemic of food sensitivities that are contributing to so many chronic health problems? At least Harvard has part of the story!  There is a major problem with food related diseases.

Sincerely,

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

Notable from Harvard Medical School

** The Sensitive Gut

Have you ever wondered why your stomach feels queasy when you’re nervous or why emotions sometimes roil your intestines? If so, you are experiencing the symptoms of the gut-brain connection. The Sensitive Gut describes the many gastrointestinal conditions that are caused or at least exacerbated by stress, emotion, anxiety, and other brain-to-gut messages. Irritable bowel syndrome, heartburn and reflux, dyspepsia, and even gas and constipation are described here along with self-help and medical treatments.

Getting out the gluten

Celiac disease (an autoimmune disorder whose symptoms are triggered by gluten, the protein content in wheat, barley, rye, and spelt ) is on the rise. That’s one reason for the rise in popularity of gluten-free food.
Celiac specialists say the disease isn’t diagnosed as often as it should be. As a result, many people suffer with it for years, often after getting other — and incorrect — diagnoses and useless treatments.
But a growing number of the people dodging gluten fall into a gray area: they don’t have celiac disease but seem to be unable to digest gluten properly. There are no tests or strict criteria for this problem, aside from simple trial and error with a gluten-free diet. Some people may be getting caught up in a food fad. But many others probably do have trouble digesting gluten or perhaps the sugars in some of these grains (like the lactose intolerance that makes it hard to digest dairy foods).

Do you have a gluten problem?
The classic and most immediately noticeable symptoms of celiac disease are, not surprisingly, gastrointestinal: bloating, flatulence, and diarrhea, sometimes with smelly stools. People who can’t digest gluten or grain sugars may have similar symptoms.
Celiac disease can severely impair the absorption of nutrients. In children, this may lead to stunted growth; in adults, the consequences include anemia (because iron isn’t being absorbed) and weaker bones (because calcium and vitamin D aren’t getting into the body). Anemia causes fatigue and malaise, but some people with celiac disease feel that way without anemia.
Doctors sometimes miss the celiac disease diagnosis because they’re looking for the classic gastrointestinal symptoms, not the vaguer ones that stem for the most part from malabsorption of nutrients.
One major difference between celiac disease and grain-related digestion problems is that when it’s just a digestion problem it typically doesn’t lead to malabsorption and nutritional deficiencies.
Women with untreated celiac disease have higher-than-normal rates of menstrual abnormalities and infertility. A large study published in 2007 found an increased risk of pancreatitis in people with celiac disease. It’s not clear whether these associations suggest a cause-and-effect relationship or if celiac disease and these conditions happen to share an underlying cause.

Grains for the gluten-challenged
We’re often too quick to depend on pills instead of first working to change our diet and exercise habits. But with celiac disease, there’s no pill, and a fairly radical change in diet is the only treatment. Drug companies have started to take some interest in the disease, and treatments that would block the absorption of gluten are being investigated, but none so far are close to gaining FDA approval.
Until you need to avoid gluten, you probably don’t realize how ubiquitous it is. Gluten is used as a thickening agent and filler in everything from ketchup to ice cream. The inactive ingredients in many medications are gluten-based. And even when gluten isn’t an ingredient, it may inadvertently get into a food because a wheat-based food was processed in the same factory, or wheat was grown in a nearby field. At home, wooden utensils and toaster ovens are gluten “hot spots.” Oats don’t contain gluten, but many people with celiac disease avoid them because of contamination problems.
The gluten-free diet has traditionally depended on starch from rice, corn, and potatoes. Food makers have also learned how to use xanthan and guar gums to replace gluten’s elasticity: a common complaint about gluten-free baked goods is that they are powdery. But these formulations can also leave diets short of fiber and B vitamins. Melinda Dennis, the nutrition coordinator at the Beth Israel Deaconess Medical Center Celiac Center, encourages patients to eat foods made with unconventional but nutritionally well-rounded substitutes, including amaranth, buckwheat (no relation to wheat), millet, quinoa, sorghum, and teff. She calls them the “super six” because of their high vitamin and fiber content.
Eating out is one of the biggest issues for people with gluten problems. Vegetables get contaminated because they are steamed over pots of pasta water. Fish and chicken are floured to hold seasonings. But many restaurants are beginning to offer gluten-free items. And there are some celiac-friendly cuisines, even if they are not overtly gluten-free. Ethiopian (which uses teff), Indian, Mexican, and Thai are good possibilities.

For more information on common digestive disorders, order our Special Health Report, The Sensitive Gut, at www.health.harvard.edu/SG.