The Health Packed Berry: Sea Buckthorn

Sea Buckthorn

Sea buckthorn is one of the botanical herbs that we use in Naturopathic Medicine. It is also a herb we commonly find in our neighbourhood.

Sea buckthorn has been used for thousands of years, with one of the first recorded being around 600-900 AD. Traditionally, it has been used to help with indigestion, injuries and skin healing, liver issues and cardiovascular issues.

The Sea buckthorn plant is a shrub found in many places around the world including Canada, Tibet, India, Russia, Mongolia and Northern Europe. The plant contains tart, orange-yellow berries which are high in many nutrients. The leaves are also high in nutrients. This makes it an important herb with many different medicinal uses.

Nutrients

Sea buckthorn is high in nutrients such as…

- - Vitamin C – good for immune health and antioxidants
  - B vitamins – good for stress, cell repair and nerve regeneration,
  - Vitamin K – helps promote wound healing and plays a role in clotting
  - Vitamin A – a great antioxidant can help with skin and immune health
  - Vitamin E – can help with liver function, brain health, skin health and immune health
  - Quercetin – helpful in allergies and is anti-inflammatory

Therapeutic Uses

The primary benefits of the leaves include their action in wound healing and skin health. There are many ways in which sea buckthorn does this. Using sea buckthorn when healing from an injury can reduce inflammation, increase cell regrowth, amplify collagen production, increase blood vessels to the area, and has some anti-bacterial/ anti-viral effects. For wound healing, Sea buckthorn is usually applied topically, however you should consult your naturopathic doctor for the best way to use this product.

Additionally, Sea Buckthorn is gaining popularity in cosmetic properties because of its antioxidant, anti-inflammatory and collagen-stimulating effects.

Sea buckthorn is also believed to be liver protection, anti-bacterial, anti-viral, immune supportive, anti-stress, anti-oxidant and possibly even anti-carcinogenic.

This amazing herb has so many beneficial properties, and you just might be able to spot one in your neighbourhood.

Watch the video to learn more: https://youtu.be/U_7PsHIHRx8

Resources

Suryakumar, G., & Gupta, A. (2011). Medicinal and therapeutic potential of Sea buckthorn (Hippophae rhamnoides L.). Journal of ethnopharmacology, 138(2), 268-278.

The Power of the Pomegranate

Pomegranates not only taste great, but they also have lots of medicinal benefits.

The composition of pomegranates is quite unique, being composed as a mixture of different bioactive compounds. The high levels of bioflavonoids, ellagitannins, catechins and anthocyanins give powerful health benefits to pomegranates.

The Benefits of Pomegranates

Here are 5 benefits of this powerful fruit:

Pomegranates are loaded with nutrients. Pomegranates are high in vitamin C, potassium, fibre, vitamin K and folate. These nutrients are needed for the body to carry out regular functions, like digestion, breathing and preventing illness.
Pomegranates may prevent and be used to help treat certain cancers. Some primary research suggests that pomegranates may help prevent cancer development and slow down the spread of cancer, particularly prostate, breast, skin, lung and colon cancers.
It lowers blood pressure. Pomegranates are considered anti-hypertensives meaning that they can reduce blood pressure. Studies have shown that drinking 1 cup a day of pomegranate juice can reduce both systolic and diastolic blood pressure. We love Pom juice! Available at local grocery stores.
It is anti-inflammatory. Pomegranates are great at reducing inflammation. They have been studied in a number of different inflammatory diseases such as rheumatoid arthritis, inflammatory bowel disease and cardiovascular disease.
Pomegranates may help with depression. Pomegranate juice contains phytochemical compounds that stimulate serotonin and estrogen receptors, improving symptoms of depression and increasing bone mass in lab animals

The De-Seeding Technique

Taking the seeds out of a pomegranate is no easy task. It can be a messy, sticky scene. When we eat a pomegranate this way, we lose out on some of the nutrition that is in the pomegranate juice.

Luckily, Dr. Mason-Wood ND has a trick for getting pomegranate seeds out while preserving the juiciness and reducing the mess. Cut the pomegranate in half, put the cut half face down into your palm and fingers. Hold your hand over a large bowl. Then, take a wooden spoon and hit the back of the pomegranate. The seeds should fall out of the pomegranate, through your fingers and into the bowl.

Watch the video to see Dr. Mason-Wood’s ND trick for pomegranates in action.

Pomegranate Recipe Ideas

Because pomegranate seeds are so small, they are easy to add to a number of different dishes. Two of the easiest ways is to throw it into your favourite salad for a burst of flavour or add it to your smoothie. Here are 3 dishes we are excited to try.

Turkey Tacos with Pear Pomegranate Salsa Taco

Adapted from Ali Martin’s Pear Pomegranate Salsa and Dr. Chris Bjorndal ND in The Essential Diet: Eating for your Mental Health.

INGREDIENT:

Pear Pomegranate Salsa

- - 2 fresh pears (any kind), cored and diced
  - 1 fresh pomegranate, seeded
  - half a red onion, diced
  - 1/2 cup chopped fresh cilantro leaves
  - juice of half a lime

Jack’s Taco Seasoning

- - 1 tsp ground cumin
  - 1 tsp ground oregano
  - 1⁄2 tsp onion powder
  - 1⁄2 tsp garlic powder
  - 1⁄2 tsp paprika
  - 1⁄4 to 1⁄2 tsp cayenne pepper (ground) 1⁄4 to 1⁄2 tsp cayenne pepper flakes

Turkey filling

- - 1 tsp olive oil
  - 1 lb. ground lean turkey
  - ¼ cup crumbled cotija cheese
  - 3⁄4 C water
  - Whole-wheat tortillas
  - Optional: fresh lime wedges, extra chopped fresh cilantro, sour cream, diced scallions, and tomatoes.

DIRECTIONS:

1. Make the seasoning by tossing all the ingredients together
2. Make the salsa. Toss the pears, pomegranates, red onion, cilantro leaves and lime together until combined. Season to taste with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Break up the ground turkey into small pieces and cook thoroughly (5 minutes). Drain the fat and reduce the heat. Add the taco seasoning mix and water, then stir to blend the spices with the meat. Reduce the heat to simmer.
4. Lay one tortilla out on a serving plate. Place a few slices of turkey in a line down the center of the tortilla. Then add a few spoonfuls of salsa and a sprinkle of cotija cheese on top of the Turkey. Serve immediately.

Pomegranate and Orange Salmon from Taste of Home

Taken from https://www.tasteofhome.com/recipes/orange-pomegranate-salmon/

INGREDIENTS:

- - 1 small red onion, thinly sliced
  - 1 skinned salmon fillet (about 2 pounds)
  - 1/2 teaspoon salt
  - 1 medium navel orange, thinly sliced
  - 1 cup pomegranate seeds
  - 2 tablespoons extra virgin olive oil
  - 1 tablespoon minced fresh dill

DIRECTIONS:

- 1. Preheat oven to 375°. Place a 28×18-in. piece of heavy-duty foil in a 15x10x1-in. baking pan. Place onion slices in a single layer on foil. Top with salmon; sprinkle with salt. Arrange orange slices over top. Sprinkle with pomegranate seeds; drizzle with oil. Top with a second piece of foil. Bring edges of foil together on all sides and crimp to seal, forming a large packet.
  2. Bake until fish just begins to flake easily with a fork, about 25-30 minutes. Be careful of escaping steam when opening packet. Remove to a serving platter; sprinkle with dill.

Pomegranate & Pear Green Salad with Ginger Dressing by Cookies and Kate

Taken from Cookies and Kate

INGREDIENTS:

Salad

- - ½ cup raw pecans (halves or pieces)
  - 5 ounces baby arugula
  - 2 ounces (about ½ cup) goat cheese or feta, crumbled
  - 1 large ripe Bartlett pear, thinly sliced
  - 1 Honeycrisp or Gala apple, thinly sliced
  - Arils from 1 pomegranate

Ginger dressing

- - ¼ cup extra-virgin olive oil
  - 1 tablespoon apple cider vinegar, to taste
  - 1 tablespoon Dijon mustard
  - 1 tablespoon maple syrup or honey
  - 1 teaspoon finely grated fresh ginger
  - ¼ teaspoon fine sea salt
  - About 10 twists of freshly ground black pepper

DIRECTIONS:

To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they’re fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Remove the pecans from the heat and roughly chop them (no need to chop if you started with pecan pieces). Set aside.
Arrange the arugula across a large serving platter (or bowl, but the salad looks prettiest on a platter). Sprinkle the chopped pecans and crumbled goat cheese over the arugula. Fan out your slices of pear and apple and arrange them across the salad in sections (see photos). Sprinkle all over with fresh pomegranate seeds.
To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and if it isn’t quite zippy enough, add another teaspoon of vinegar.
Wait to dress the salad until you’re ready to serve (the dressing will wilt the greens over time). When you’re ready, drizzle the ginger dressing lightly all over the salad (you might not need all of it). Serve promptly.

References

1. Zarfeshany A, Asgary S, Javanmard SH. Potent health effects of pomegranate. Adv Biomed Res. 2014;3. doi:10.4103/2277-9175.129371

2. Pomegranates, raw Nutrition Facts & Calories. Accessed December 10, 2020. https://nutritiondata.self.com/facts/fruits-and-fruit-juices/2038/2

3. Sharma P, McClees SF, Afaq F. Pomegranate for Prevention and Treatment of Cancer: An Update. Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry. 2017;22(1). doi:10.3390/molecules22010177

4. Asgary S, Keshvari M, Sahebkar A, Sarrafzadegan N. Pomegranate Consumption and Blood Pressure: A Review. Curr Pharm Des. 2017;23(7):1042-1050. doi:10.2174/1381612822666161010103339

5. Sahebkar A, Ferri C, Giorgini P, Bo S, Nachtigal P, Grassi D. Effects of pomegranate juice on blood pressure: A systematic review and meta-analysis of randomized controlled trials. Pharmacol Res. 2017;115:149-161. doi:10.1016/j.phrs.2016.11.018

6. Danesi F, Ferguson LR. Could Pomegranate Juice Help in the Control of Inflammatory Diseases? Nutrients. 2017;9(9). doi:10.3390/nu9090958

https://nutritiondata.self.com/facts/fruits-and-fruit-juices/2038/2

The Foundations of Immune Health: Part 3- Diet

Optimizing the immune system requires more than taking a simple pill. It is an interplay between lifestyle and diet. The foundations of the immune health require special attention to different aspects of your life such as

- - - - A good night’s sleep
        
        Stress management
        
        A healthy diet
        
        Exercise and time outdoors
        
        Appropriate supplementation

This week we will be discussing how diet plays a role in immune health and tips to make sure your diet supports your immune system.

The Connection Between Diet and the Immune System

Throughout the whole immune process, the body requires certain micronutrients to help fend off invading microbes. One of the best ways to get these micronutrients is through the diet. Food provides energy and nutrients to help our immune cells work effectively in prevention and recovery.

Diet also plays a major role in regulating the gut microbiome. The gut microbiome helps to breakdown and present the infectious agents to the immune cells in specialized tissue called the gut association lymphoid tissue (GALT). If we eat unhealthy food, we can experience something called “dysbiosis” which is an imbalance of our good microbiome bacteria and bad bacteria. The bad bacteria cause the body to go into an inflammatory state. When there are high amounts of inflammation in the gut we can develop something called leaky gut. This means that instead of food particles and bacteria entering the body in controlled ways and being checked by immune cells in the GALT, it now can enter your bloodstream unchecked. This can cause an immune reaction throughout the whole body and cause you to get sick.

Dietary Tips for Immune Health

You may be thinking “well then what should I eat?”. The answer is not as simple as you probably thought. The ideal diet should be individualized for every patient, their health concerns, values, beliefs and lifestyle. The best diets come from a partnership with our naturopathic doctors and their patients. Dietary changes should be reasonable and be able to be sustained for a long time.

In terms of immune health, here are our top dietary recommendations

1. Eat a variety of foods

The best way we like to explain this to patients is by telling them that they should “eat the rainbow”. Basically, this general rule suggests that when you look at your plate, you should see 4-5 different colours of food. Colours represent different nutrients that are in the foods. The immune system requires lots of different vitamins, minerals, proteins and fats to function optimally. The gut microbiome also thrives when exposed to a variety of different foods (see below for more suggestions on how to support your microbiome with food). Some other ideas include switching up your meals at least a couple of times a week, experimenting with cooking new foods and ensuring that all your meals have a protein, vegetables and a fat source, such as olive oil.

2. Eat your veggies and fruit

Vegetables are dense in nutrients. They can help provide your body with different vitamins and minerals. Fruits and vegetables have antioxidant properties which help to reduce damage to our cells and optimize the immune system. Almost all vegetables and fruit have benefits to the immune system. Some examples of particularly great immune supporting fruits and vegetables are; berries, spinach, citrus fruits such as oranges, grapefruits, lemons and limes and cruciferous vegetables, such as broccoli, cauliflower, Brussel sprouts, cabbage and arugula.

3. Reduce inflammatory foods

During acute illness, inflammation is a good and natural process that helps the immune system fight off infections. However, if we are already in an inflammatory state when we get sick, then we are already using the immune system’s resources on other parts of the body that may not require as much energy. Inflammation leaves our bodies more susceptible to illnesses. The number one inflammatory food is SUGAR! It is also a good idea to avoid processed foods and excessive alcohol as they are also highly inflammatory.

4. Spice up your meals

There are a lot of great spices out that don’t just add a bunch of flavour to your meals, but they also have immune-supporting effects. Garlic has a lot of antimicrobial properties that assists the immune system in preventing you from getting sick. Turmeric is highly anti-inflammatory and is a good antioxidant. Ginger is also good for bringing down the inflammation. These foods will help to improve your immune function. Try adding at least one to every meal.

5. Eat probiotic rich foods

Because a lot of our immune cells are in our gut, it only makes sense that taking care of the gut is an important part of immune health. Probiotics help to populate the intestinal lining with bacteria that are helpful for nutrient absorption. Eat probiotics rich foods such as kefir, sauerkraut, kimchi and miso frequently.

To get more information and to individualize a diet for your health needs, book an appointment with a Naturopathic Doctor today!

What is the Mediterranean Diet? And Is It Good for You?

Nutrition is one of the foundational building blocks of health. What we eat plays an incredibly important role in our digestion, mental health, hormone production and energy levels. At Natural Terrain, assessing a patient’s diet and nutritional intake is a common occurrence. Diet is an important way to make sure you are getting all the vitamins, minerals, proteins and nutrients you need to be healthy. The diets that are prescribed are often well-researched diets that are tailored to the needs of the patient. One diet that has a lot of good research behind it is the Mediterranean diet.

What is the Mediterranean Diet?

The Mediterranean Diet is a diet based on the daily servings of food groups. Often the Mediterranean diet is described in a pyramid, with different food groups put into different levels. The bottom of the pyramid is what should be eaten at every meal and the top of the pyramid are foods that should be eaten the least.

Base Level

On the base of the pyramid is vegetables, fruits, whole grains, herbs, legumes and healthy fats. Olive oil is encouraged as the main healthy fat, but nuts and seeds are also placed in this category. Legumes, such as beans, peas and lentils should replace meat products in at least 3 of your meals each week. Every meal should focus on this main category.

Level 2

The next level of the pyramid is fish and seafood. Fish is the main source of animal protein in the Mediterranean diet. It is high in Omega-3’s which are anti-inflammatory and great for your health. When selecting which types of fish to eat, it is best to choose fish with lower levels of mercury. You can look here for low mercury fish. In Edmonton, we recommend buying your fish from Ocean Odyssey Inland for some of the freshest, high-quality fish.

Level 3

The third level is Poultry, Eggs and Dairy which should be consumed in small amounts. Eat these types of foods once every couple days.

Top of the Pyramid

The last category, which should make up the lowest proportion of your diet is red meats and sweets. Choose lean cuts of meats when possible and consume these only a couple of times each month. Leave sugary foods for special occasions only.

Water is encouraged to be drank throughout the day. Moderate intake of red wine is allowed, with the maximum drinks per day being 1 for women and 2 for men. While the emphasis is on food group selection, the Mediterranean Diet also suggest daily exercise and eating with others, which are good practices to start.

What are the health benefits?

The health benefits of the Mediterranean has been well studied. One of the most studied link is between the Mediterranean diet and the prevention of cardiovascular disease. Studies show that following a Mediterranean diet can reduce your risk of stroke, heart attacks and death from cardiovascular disease. It has also been shown to significantly reduce blood pressure.

Mediterranean diets also have been useful in preventing and treating diabetes. The Mediterranean diet can help lower glucose levels and improve insulin sensitivity.

Besides diabetes and cardiovascular disease, the Mediterranean diet has been helpful to improve sleep quality, manage PCOS, prevent cognitive decline, decrease the risk of depression and prevent some cancers.

Although the Mediterranean diet is considered a ‘diet’, it does not require any change in the amount of food intake. Working with a naturopathic doctor to tailor a diet like the Mediterranean diet can be an important step in preventative medicine and building the foundation of health.

References

Schwingshackl L, Hoffmann G. Adherence to Mediterranean diet and risk of cancer: an updated systematic review and meta-analysis of observational studies. Cancer Medicine. 2015;4(12):1933-1947. doi:10.1002/cam4.539
Shafiei F, Salari-Moghaddam A, Larijani B, Esmaillzadeh A. Adherence to the Mediterranean diet and risk of depression: a systematic review and updated meta-analysis of observational studies. Nutr Rev. 2019;77(4):230-239. doi:10.1093/nutrit/nuy070
Martini D. Health Benefits of Mediterranean Diet. Nutrients. 2019;11(8). doi:10.3390/nu11081802
Campanini MZ, Guallar-Castillón P, Rodríguez-Artalejo F, Lopez-Garcia E. Mediterranean Diet and Changes in Sleep Duration and Indicators of Sleep Quality in Older Adults. Sleep. 2017;40(3). doi:10.1093/sleep/zsw083
Georgoulis M, Kontogianni M, Yiannakouris N. Mediterranean Diet and Diabetes: Prevention and Treatment. Nutrients. 2014;6(4):1406-1423. doi:10.3390/nu6041406
Rees K, Takeda A, Martin N, et al. Mediterranean-style diet for the primary and secondary prevention of cardiovascular disease. Cochrane Heart Group, ed. Cochrane Database of Systematic Reviews. Published online March 13, 2019. doi:10.1002/14651858.CD009825.pub3
Benson G, Pereira RF, Boucher JL. Rationale for the Use of a Mediterranean Diet in Diabetes Management. Diabetes Spectrum. 2011;24(1):36-40. doi:10.2337/diaspect.24.1.36

FOOD ALLERGIES: I had them as a kid, and treated them as a pediatrician

This article as been written by the Orthomolecular Medicine News Service and is posted with their permission. The peer-reviewed Orthomolecular Medicine News Service is a non-profit and non-commercial informational resource. Please subscribe to OMNS here http://orthomolecular.org/subscribe.html and find archived articles here; http://orthomolecular.org/resources/omns/index.shtml

by Ralph K. Campbell, MD

I am writing this out of the firm belief that “it takes one to know one.” I don’t know at exactly what age it started, and of course, my mother, now, can’t tell me. By school age, we both knew that a normal kid didn’t make the noises when talking like I did. Some described it as “he sounds like he has a clothespin on his nose.” What I am describing is nasal allergy due to sensitivity to cow’s milk.

A childhood dairy dilemma

In the ’30s and ’40s there was much general knowledge about vitamins, but little about food allergy. Fortunately, my mother stumbled (or was it was divine intervention?) across a remedy. She found I couldn’t tolerate a big glass of supposedly good-for-me cow’s milk. But tasty, readily available New York aged cheddar cheese didn’t give me any trouble.

We have since learned what was happening: The milk sensitivity was causing such swelling of the inferior nasal turbinates—mounds of tissue projecting toward the dividing septum, designed to moisten incoming air and trap dust and other particulates, like pollens—that they nearly completely blocked my nasal airway. Accompanying the swelling was itching, relieved by executing the “allergic salute” – a swipe of the nose with a sleeve that covered the forearm.

In this situation, secretions could only go down the “back door” where they irritate the area where the nasal airway drains into the throat. This is where the adenoid resides: a lump of lymphoid tissue like the tonsils, designed to intercept harmful bacteria. In children with nasal allergy, both of these areas of lymphoid tissue seem to enlarge, often prompting an adenoidectomy while leaving tonsils to their separate fate.

Ear issues

This also is the area where the Eustachian tubes converge. These tubes allow air to move out of the middle ear space so that the ear drum can vibrate when sound waves strike it. The ear drum is linked by three little bones to the inner ear and its drum-like membrane. The inner ear looks like a snail (so the medical term is cochlea), and is filled with a liquid. It is lined with “hair cells” along the spiral that are part of the auditory nerve. A marvelous mechanism: when sounds impinge upon this inner membrane, vibrations of the fluid sweep over the hair cells — those closest to the base of the membrane signal the high tones, and the more distant ones near the center of the cochlea signal the lower tones.”

The upshot of a stuffy nose and post nasal drip may be several possible problems including hearing loss. Since bacteria thrive better in warm, damp, dark places with poor ventilation, middle ear infections result. Pain can be a prominent feature of a flourishing middle ear infection. Ear infection has been identified as a top cause for a child needing an emergency room visit.

Asthma

Asthma is a condition in which the smooth muscle around branches of the respiratory tree (bronchi) constricts with varying intensity. Breathing out is more difficult because the pressure from the surrounding alveoli compresses the bronchi still further. It can be intense enough to be life-threatening and require the immediate relief from a shot of adrenalin. The bronchospasm (contraction of the smooth muscle around the bronchial tubes, narrowing the airways) makes it difficult (and sometimes frightening) to move air in or out. This attack can be precipitated by the patient’s food allergy or by many other factors such as irritants like dust, or by the polluted air we attempt to breathe. It also may be triggered by other allergens such as animal dander, dust mite excretions, and pollens. With so many causes of nasal allergy and asthma, it can be difficult to determine which food allergen is responsible. In 1957, I devised a procedure (described below) to help with this process. We expect food allergies to be manifest in the gastro intestinal track, and it helps to know the symptoms. But in looking for the culprit, if it also causes symptoms in the respiratory system, these are more distinctive and may appear more quickly after ingesting the food.

Who done it?

To pin down a food allergen, we need to remember what was eaten. Suspicious suspects are those foods related in time to the onset of signs and symptoms. One is not usually allergic to spaghetti, but to one or more of its ingredients: tomato, onion, garlic, wheat, etc. The culprit may be as obscure as Red Dye #2 in a breakfast cereal. This is no joke: that was exactly the situation for a boy under my care who had two separate bouts of immediate oral hypersensitivity, also known as angioedema. He was saved by emergency room visits. My own daughter twice experienced anaphylaxis and was hurried to the emergency department. Such episodes require urgent treatment.

What can we do?

First of all, be prepared to avoid big problems. If a patient has had an episode of angioedema, a self-administered form of adrenalin should be prescribed that can be nearby in case of another episode, and future food challenges should be done in the doctor’s office where emergency care can be given if needed.

For garden-variety allergies, make a list of suspicious foods and ingredients. If the reaction is repeated, then go to the “elimination and challenge” procedure. If there is a reaction, wait a few days for recovery, then challenge by trying this single suspect again. If there is a reaction, this is confirmation that this substance should be eliminated from the diet. Remember, this process is too slow if angioedema has been previously exhibited. A severe reaction must be treated immediately with life-saving adrenalin because of its effect on the respiratory tree, particularly swelling of the lining of the larynx and laryngospasm which can be accompanied by the more visible edema of the face. It is mentioned as a serious side effect in many drug ads. There is a wide range of severity in any of these allergy reactions. For example, intestinal allergy can put one out of shape for several days and be accompanied with headache and the “blahs.” Besides their obvious effect on breathing and the gut, food allergies can also produce “fuzzy thinking,” affect the excitatory neurotransmitters, and interfere with normal sleep.

As a side note, in the early 80’s, I corresponded with Dr. William G. Crook, a pediatric allergist in Georgia. We became pen pals as I responded to an article he wrote that was published in Pediatrics, the journal of the American Academy of Pediatrics, that seemed to cover everything I had thought about the subject. He sent me a copy of his book, “Tracking Down Hidden Food Allergy.” It was very readable, including illustrations by his daughter, and, best of all, was accepted by the medical community. [1]

Vitamin C and other nutritional helpers

Relief from allergy manifestations comes from avoidance of the culprit and high dose vitamin C. 2,000 mg of vitamin C every two hours is very effective and quick acting. [2,3]. A deficiency of magnesium and other minerals, very common in the modern world, can lead to asthma and many other health issues. In many cases, asthma symptoms can be reduced or prevented by appropriate doses of supplemental magnesium. [4-7]

Eating a better diet helps, too. [2,7]

Avoid artificial colors, flavors, and preservatives.
Stop eating cold cuts and other deli meats that are preserved, including hot dogs.
Eat more greens — a lot more — especially fresh and raw greens. Eat more legumes (unless there is a peanut allergy).
Drink more water, which will help to flush out antigens.
To achieve and maintain health, I recommend a good daily multivitamin, plus extra B-complex. [2-8]

One nice thing about food allergy is that milder reactions are often outgrown. Also, allergists are finally eliminating the need for bans on peanuts on board an airplane by desensitizing the reactions with administration of increasingly larger doses of peanuts in the office setting, while standing by with adrenalin if they move too fast. There had been a lot of enthusiasm for this program, but January 29, 2019, on Medscape, a real kill-joy article by Gary Stradmauer, M.D., about food desensitizing appeared. An oral peanut derived drug, AR101, was employed, but it only allowed tolerance for about two peanuts. Even this small, positive effect would only last by continually taking the drug. So now attention is turning back to the needle that the allergist relied on for so many years, for more promising desensitizing.

Vitamin C can quell just about any ordinary allergic reaction, including asthma and hay fever. When you are having an attack, the old “2,000 mg every two hours” for a day or two” plan can’t be beat. In my experience, it is bordering on miraculous.

I’m always going back to my simple philosophy: nutrients are safe and effective, so, with a little common sense, you have little to lose.

References

1, Crook WG (1980) Tracking Down Hidden Food Allergy. Professional Books. ISBN-13: 978-0933478053.

2. Saul AW (2005) Allergies. http://doctoryourself.com/allergies.html , http://doctoryourself.com/allergies_2.html

3. Downing D (2010) The Vitamin Cure for Allergies: How to Prevent and Treat Allergies Using Safe and Effective Natural Therapies. Basic Health Pub. ISBN-13: 978-1591202714

4. Davalos Bichara M, Goldman RD. (2009) Magnesium for treatment of asthma in children. Can Fam Physician. 55:887-889. http://www.cfp.ca/content/55/9/887.long

5. Daliparty VM, Manu MK, Mohapatra AK. (2018) Serum magnesium levels and its correlation with level of control in patients with asthma: A hospital-based, cross-sectional, prospective study. Lung India. 35:407-410. https://www.ncbi.nlm.nih.gov/pubmed/30168460 .

6. Dean C (2017) Magnesium. http://orthomolecular.org/resources/omns/v13n22.shtml

7. Case HS (2016) Magnesium Decreases Hyperactivity in ADHD Children. http://orthomolecular.org/resources/omns/v12n20.shtml

8. Campbell RK (2014) Food Allergy, Gluten Sensitivity and Celiac Disease. http://orthomolecular.org/resources/omns/v10n04.shtml .

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Editorial Review Board:

Ilyès Baghli, M.D. (Algeria)
Ian Brighthope, M.D. (Australia)
Prof. Gilbert Henri Crussol (Spain)
Carolyn Dean, M.D., N.D. (USA)
Damien Downing, M.D. (United Kingdom)
Michael Ellis, M.D. (Australia)
Martin P. Gallagher, M.D., D.C. (USA)
Michael J. Gonzalez, N.M.D., D.Sc., Ph.D. (Puerto Rico)
William B. Grant, Ph.D. (USA)
Tonya S. Heyman, M.D. (USA)
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Ron Hunninghake, M.D. (USA)
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Robert E. Jenkins, D.C. (USA)
Bo H. Jonsson, M.D., Ph.D. (Sweden)
Jeffrey J. Kotulski, D.O. (USA)
Peter H. Lauda, M.D. (Austria)
Thomas Levy, M.D., J.D. (USA)
Homer Lim, M.D. (Philippines)
Stuart Lindsey, Pharm.D. (USA)
Victor A. Marcial-Vega, M.D. (Puerto Rico)
Charles C. Mary, Jr., M.D. (USA)
Mignonne Mary, M.D. (USA)
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Dave McCarthy, M.D. (USA)
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Karin Munsterhjelm-Ahumada, M.D. (Finland)
Tahar Naili, M.D. (Algeria)
W. Todd Penberthy, Ph.D. (USA)
Dag Viljen Poleszynski, Ph.D. (Norway)
Jeffrey A. Ruterbusch, D.O. (USA)
Gert E. Schuitemaker, Ph.D. (Netherlands)
Thomas L. Taxman, M.D. (USA)
Jagan Nathan Vamanan, M.D. (India)
Garry Vickar, MD (USA)
Ken Walker, M.D. (Canada)
Anne Zauderer, D.C. (USA)

Andrew W. Saul, Ph.D. (USA), Editor-In-Chief
Editor, Japanese Edition: Atsuo Yanagisawa, M.D., Ph.D. (Japan)
Robert G. Smith, Ph.D. (USA), Associate Editor
Helen Saul Case, M.S. (USA), Assistant Editor
Ralph K. Campbell, M.D. (USA), Contributing Editor
Michael S. Stewart, B.Sc.C.S. (USA), Technology Editor
Jason M. Saul, JD (USA), Legal Consultant

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