Linda’s comment:  The FIGHT program is a perfect example of how you can fight Lyme disease.  As Dr Patricia Gerbarg, MD has found out.  She has not experienced the FIGHT program to my knowledge, but the protocols she mentioned are all part of the FIGHT program.  It is a must that we reduce the total body burden of toxins and pathogens to fight the Lyme critters.  Lyme loves heavy metals.  We are slammed every time we walk out our front doors with 500 to 600 environmental toxins.  It is a daily battle, but I found the FIGHT program made this all very easy.  I only wish I had  the knowledge of the FIGHT program with the first Lyme infection.

I have never taken any antibiotics and don’t intend to, but I focused on the lifelong daily detox program FIGHT and cleaned up my lifestyle, home and diet.  I got rid of all the GMO foods, gluten, sugar, caffeine, alcohol and my body shakes if I pass a fast-food restaurant….the smell turns my stomach.  Once you clean  up your diet and clean up your homestead, you begin to feel better….Lifestyle is probably one of the hardest things I have ever done….Yes, I cheat, but at least now I have learned to cheat. and can neutralize a toxic food if I eat it.  Once you begin to feel better it makes the journey of cleaning up much easier. Just give the FIGHT program 90 days and you too will feel the difference.

Regards, Linda

Chronic Lyme Disease: Myth or Reality?

By Mehmet Oz, MD

Mehmet Oz, MD, host of The Dr. Oz Show, sorts out the truth. Lyme disease, a bacterial infection transmitted by the bite of a deer tick, can cause a variety of flu-like symptoms-achy joints, fatigue, fever, headache. But chronic Lyme disease is a different beast. Experts can’t agree on a case definition-or if the condition exists at all. What’s clear is that some Lyme patients, even after taking the standard treatment of antibiotics, continue to suffer long-term and often serious health problems, including poor mental function, migratory joint pain, and sleep disturbances. Whether the condition is an autoimmune or nervous system response triggered by the now-eradicated infection (sometimes called post-Lyme disease syndrome), or a chronic case of the disease directly attributable to an ongoing infection depends on whom you ask-as does the treatment.

The Case for Diagnosing CLD

“There is absolutely no doubt chronic Lyme disease [CLD] exists,” says Richard Horowitz, MD, president of the International Lyme and Associated Diseases Educational Foundation. What’s more, he adds, many of those who contract Lyme disease can also have tick-borne coinfections like babesiosis, caused by parasites, and their symptoms can easily be mistaken for those of other ailments such as chronic fatigue syndrome and fibromyalgia. “Like syphilis, chronic Lyme disease is a great imitator,” Horowitz notes. He has seen more than 11,000 patients whose CLD he has helped to pinpoint using his own broad differential diagnosis, which looks at all possible causes of symptoms. Along with specific treatments for any overlapping conditions, he often prescribes a combination of targeted antibiotics to beat the infection, and says he has seen dramatic recoveries.

The Case Against Diagnosing CLD

“There’s simply no scientific evidence that these symptoms are caused by an ongoing infection of Lyme disease,” says John Halperin, MD, chair of the department of neurosciences at Overlook Hospital in Summit, New Jersey, and professor of neurology at Mt. Sinai School of Medicine. Halperin agrees that some Lyme disease patients can experience real, ongoing health issues. However, he says, “The best guess is that it has to do with how our nervous systems respond to different stressors. It’s probably due to a fundamental neurobiological trait of some people.” Halperin believes the way to treat the problem is symptomatically. That means everything from therapy for depression to surgery for severe arthritis-but not months of antibiotics, which can result in serious side effects, according to National Institutes of Health-funded studies.

Dr. Oz Says…

Let’s get past the fundamental argument over whether this is a chronic condition or an autoimmune response by acknowledging that it could be both. Someday we might discover that ticks aren’t giving people just a bacterial infection but also a virus or a hybrid bug. Patricia Gerbarg, MD, is the coauthor of How to Use Herbs, Nutrients, and Yoga in Mental Health Care as well as a former Lyme patient. What she found, and what I support, is that certain supplements strengthen the body’s ability to repair itself from the long-term problems associated with CLD. Taking vitamin B12, coenzyme Q10, chromium, folate, omega-3 fatty acids, and herbs such as Rhodiola rosea can improve energy and help with cellular repair-all key in recovering from conditions that can be as resistant as Lyme disease. Dr. Oz – Treating Lyme Disease – Oprah.com

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.