Dr. Gordon’s comments:

Probiotics are beginning to get the attention they deserve. 

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

Link: http://www.nutraingredients.com/Health-condition-categories/Cognitive-and-mental-function/Could-probiotics-affect-behaviour/?utm_source=Newsletter_Product&utm_medium=email&utm_campaign=Newsletter%2BProduct

Excerpt:

Could probiotics affect behaviour?

By Stephen Daniells, 23-Jun-2009

Increasing knowledge of how the gut and brain is opening up the possibilities for probiotics. At the 5th International Yakult Symposium in Amsterdam, Stephen Daniells met Professor John Bienenstock from McMaster University to find out where the current thinking is with probiotics and brain health. 

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. 

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

Full article: http://www.medscape.com/viewarticle/719654?sssdmh=dm1.625756&src=journalnl&uac=81207PR

Excerpt:

Probiotics are rapidly becoming essential for life if we want to enjoy optimal health. This may be related to the excessive use of antibiotics in agriculture, but whatever the reasons are, this 16 page attachment may provide you with the science on this soon to be essential nutritional supplement.

This IS A MUST for any patients with autoimmune or allergy related issues, including acne, autism, asthma, Auto immune disease and even cancer and, of course, all GI related issues. Use probiotics whenever there could be food sensitivities present. We can expect to see better results when we recommend a proven effective and stable probiotic.

However, whether you are using Kyodophilus, which Longevity Plus is carrying, as it is stable without refrigeration, or some other Probiotic, the need to facilitate their benefits by lowering the number of pathogens or unhealthy flora is very important.

I like the PREBIOTIC function of Beyond Fiber because it is not just the perfect combination of soluble with insoluble fiber but because it has stabilized rice bran, one of the most nutrient dense foods and that helps eliminate toxins but it also includes a special artichoke component from Germany that helps sustain friendly flora so well that over 2 months or so, Candida has been shown to significantly regress.

Please when maximizing probiotic benefits also consider the proven benefits of zeolite and silver, as available in what is called Total Body Detox, the two bottle package from Longevity Plus. The silver is needed because in many patients, the overgrowth of unhealthy flora is preventing implantation of friendly flora, so they need to be eliminated. Silver does that while the ACZ (Zeolite) component of Total Body Detox concurrently acts to neutralize many toxins, organic and inorganic. This permits restoration of a healthier gut flora and even improves immune functioning since the gut associated lymphoid tissue is
dramatically benefitted with this combined  probiotics/detox approach.

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

Full article: http://www.nytimes.com/2010/07/25/opinion/25schlosser.html?_r=1&th&emc=th

Excerpt:

EVERY day, about 200,000 Americans are sickened by contaminated food. Every year, about 325,000 are hospitalized by a food-borne illness. And the number who are killed annually by something they ate is roughly the same as the number of Americans who’ve been killed in Iraq and Afghanistan since 2003.

Those estimates, from the Centers for Disease Control and Prevention, suggest the scale of the problem. But they fail to convey the human toll. The elderly and people with compromised immune systems face an elevated risk from food-borne pathogens like listeria, campylobacter and salmonella. By far the most vulnerable group, however, are children under the age of 4. Our food will never be perfectly safe — and yet if the Senate fails to pass the food safety legislation now awaiting a vote, tens of thousands of American children will become needlessly and sometimes fatally ill.

Almost one year ago, the House of Representatives passed the Food Safety Enhancement Act with bipartisan support. A similar bill, the F.D.A. Food Safety Modernization Act, was unanimously approved by the Senate Health, Education, Labor and Pensions Committee in November. This legislation would grant the Food and Drug Administration, which has oversight over 80 percent of the nation’s food, the authority to test widely for dangerous pathogens and improve the agency’s ability to trace outbreaks back to their source. Most important, it would finally give the agency the power to order the recall of contaminated foods — and to punish companies that knowingly sell them.

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.