In this section:
* Frequently Asked Questions- This is a list of questions that have been asked and answered in the exam room "lectures" of Dogtor
* Links- Click here for Dogtor J.'s favorite links on the net. I used many of these during my research time and continue
to refer to these on a regular basis. The search for real information to be gained about gluten, dairy, and
soy starts here.
* Emails I Have Sent- a numer of Emails sent to interested parties, especially during the early days of research and discovery. Many
contain an attitude that has since passed, but I include them to show the passion that came over me as I discovered the truth
behind my (and your) chronic medical conditions. I have now had my "Jonah experience" and understand how and why our medical
plight has come about, so the attitude has matured a bit. But you may get a bit angry, too, as you learn a few things
yourself. Don't let that get out of hand. This information is meant to be good news for the chronic sufferer.
* Links to other Food-related Sites- Finally, I have a list of my favorite food-related sites, most of which apply to human health and nutrition. Many
of these sites were utilized in my initial research and became valuable tools in the instruction of others, as well. These
sites were the true pioneers and deserve a tremendous amount of credit in their respective areas of focus. My task was to
attempt to pull all of this information into a single work- into a single concept, if possible- and relate it all in
some way to the downward "spiral" of the plane of our health. The Answer was (and still is, as it is a work in progress) that work and the "glue" was that concept. These were the fuel. They deserve
your attention and thanks.
Frequently Asked Questions
(This area is under construction.)
The main topic under discussion will be the differences between food allergies and food intolerances. It will include
an in depth discussion of the implications of these two conditions in both veterinary and human health.
of this issue is deep and wide and is vital to everyone's understanding of the origin, pathophysiology, and treatment of the
illnesses that afflict us all.
This issue came to the forefront last year when I realized that I was wheat and dairy
intolerant. The positive health changes that took place in me when I eliminated these items from my diet was nothing short
Before my diagnosis of "celiac disease" (gluten intolerance or cereal grain "allergy"), I suffered from
chronic fatigue, irritable bowel, worsening seasonal allergies, headaches, joint pain, insomnia, and even fibromyalgia. Within
one month of eliminating wheat from my diet, these ailments were rapidly diminishing. Once I eliminated dairy, all but a minor
remnant of my seasonal allergies had totally disappeared. I was truly amazed at the response, as were my family members.
triggered me into a full scale investigation of how foods could do this to a person like me. The results of an intensive year
long search for answers will be included on this site. It will amaze and astound you to read what is known about the negative
effects of certain dietary proteins, primarily those found in dairy products, cereal grains (wheat, barley, and rye), soy,
and the food additives that are derived from these sources. Monosodium glutamate (MSG), aspartame, and hydrogenated oils will
also be discussed.
I will explain the differences between food allergies and food intolerances. It is critical that
everyone understand these concepts, especially those that are afflicted with serious illnesses for which there is no known
cause or cure.
Please return regularly to review the changes that will be made over the next few weeks. I will be
working hard on this site in the near future.
In the meantime, check out some of these websites that deal with gluten
(wheat), casein (milk), and soy issues. They are real eye openers.
Frequently Asked Questions
1. What are the main conditions for which you
recommend the elimination diet (The GARD)?
In short....everything! Once we understand the damage that the "big 4" foods and other
food additives do to people and pets, we can see why I recommend the diet for everyone, both as a treatment and
as an extremely important part of preventation.
However, the common disorders that are associated directly with food intolerance are heartburn/acid
reflux, intestinal distress (e.g. IBS), allergies, nasal congestion, migraines, chronic pain syndromes, fatigue, chronic and
recurrent throat and ear infections, insomnia, skin rashes, asthma, and much more. Not everyone will have all symptoms. In
fact, less than 1/4 of celiacs actually have chronic gastrointestinal problems. But how many people do you know who are
completely healthy, showing none of the above signs?
The G.A.R.D. has yielded phenomenal results in epilepsy, fibromylagia, chronic fatigue syndrome,
rheumatoid arthritis, peripheral neuropathies, IBS/colitis, insomnia, and even neurodegerative conditions such as MS, Alzheimer's, and
2) What are the main foods to avoid on your diet?
The first things to eliminate are what I call the "big 4"...gluten (wheat, barley, rye), dairy
products, soy and corn. After studying the effects of these foods and their lectins, I now often refer to them as "the four horsemen of the apocalypse". Melodramatic? Not when the reader fully understands
the role they play in the demise of our health.
The next items to avoid are MSG, artificial sweeteners (aspartame, sucralose, etc),
hydrogenated oils (trans fats), artificial preservatives and colors, fluoridated water, and too much saturated fat
and sugar. Sugar is not the root of all dietary evil. Too much sugar certainly can be a health hazard.
3) What are the gluten grains?
The gluten-containing grains are wheat, barley, rye, and all
forms of wheat including bulgar, durham, graham, spelt, spelta, kawmut, or triticale. Oats are considered gluten-free
BUT are commonly contaminated with gluten when harvested along with wheat and barley. In fact, there are celiac sites that
exhibit the results of testing common oat-containing products, listing those products that are "safe" versus contaminated
4) What are the grain substitutes that are safe?
The healthy, gluten-grain-substitute carbohydrate sources are tapioca, sorghum,
millet, oats (although many are contaminated with gluten being harvested along side of gluten grains), rice (varieties), potatoes,
sweet potatoes, yams, buckwheat, quinoa, peas (although they can cross-react with soy), amaranth, and flax.
5) What is so wrong with the "big 4"?
These four "foods" (gluten grains, dairy, soy, and corn) are the only four foods
that I know of that can induce the changes in the intestinal tract (primarily the duodenum)seen in celiac disease (gluten
intolerance. The lesion is known as villous atrophy and involves damage to and atrophy of the tiny finger-like projections
of the intestinal lining, which are responsible for absorption of nutrients.
The main nutrients absorbed by the duodenum are calcium, iron, iodine, B complex,
C, and trace minerals such as zinc, magnesium, boron, lithoum, chromium, manganese, and more. It is easy to understand why
people suffering from the food intolerances often have the worst osteoporosis, iron deficiency anemia, thyroid problems,
failing immune systems, and poor skeletal systems.
In addition, gluten, dairy, and soy contain very high levels of dietary estrogens, which are inflammatory, immune suppressive, and neurologically stimulating. (PMS anyone?)
They are also rich in the non-essential, neurostimulating amino
acids glutamate and aspartate, the parent proteins in MSG and Nutrisweet respectively. These contribute greatly to ADHD, epilepsy,
pain syndromes, neurodegenerative diseases (e.g. MS, ALS, Alzheimer's) and more. See The GARD and Epilepsy section for more details.
5) What is this "glue food" thing I keep reading about on your site?
Each of the "big 4" foods (gluten, casein from dairy, soy, and corn can be and have been used
to make industrial adhesives. They have made powerful waterproof industrial adhesives from gluten, casein, and soy. In fact,
soy protein is used to make incredibly strong super-glues with which they assemble your automobile. Your rear view mirror
is stuck to the windshield using a spy-based super-glue. Wow!
Why is this important to see? Because it illustrates the tenacity of these food proteins. These
trouble foods are "glycoproteins"...part carb, part protein...from their main structure right down to their molecular
components (lectins). The lectins of these foods are very sticky and adhere to cells in the body inducing inflammation. Some individuals are much more intolerant
of these lectins than others but the fact is that very high numbers of people are afflicted by one or more of the "big 4".
The "glue" principle is simply the thing "seen" to help us understand the things "unseen"...the
adherence of these sticky proteins to tissue and blood cells, resulting in arthritis, neuropathies, blood disorders, and many
other previously misunderstood conditions.
7) Aren't the proteins from "the four horseman" just a small
part of the other chemical additives to make the glues like Soy's super glue?
Yes, at least they are now.
Many glues are purely synthetic. So, the point (as I think you know) was not that all glue is made from these foods but that
these foods CAN and have been used to make glue. Casein is used in paint bases as well. Corn adhesives have been used
to put cardboard boxes together. The cool thing to see is that the worst proteins have been used to
make the strongest
glues, with corn being the least tenacious and the most well-tolerated of the four. Soy has the potential for being the worst
protein to consume on the planet but the medical industry is waking up to the dangers of this guy quickly, thank God.
8) Looking at your recommended nutritional website on content of these grains, oats seem a little high
in glutamate, what's the story on oats?
Oats ARE high in glutamate. That's why I recommend that those with
epilepsy, migraines, fibromyalgia, etc avoid them until they see a good resolution of their problem. They are gluten-free
unless contaminated with other gluten grains (e.g. wheat) during harvesting, which unfortunately does occur with regularity.
Gluten, of course, is not the only rich source of glutamate, as nuts, seeds, cheese, soy, etc are also rich. The problem with
nuts is that we just eat too many of them. All we need is about 7 almonds or 10 peanuts to get what we need from them for
the day. How many people do you know that eat only 7-10 peanuts. LOL
9) I'm often told that the non gluten
breads contain flours the feel stickier than the gluten type, they seem like they would stick more...(This is why I
use the flours mentioned above because they are low
glycemic and helps with weight control)
key is the solubility in water. The problem with a large portion of the proteins from the gluten grains is that they are not
water soluble, only being dissolved in alcohol. That is the cool part to see. The grains are made up of GLUTELINS, which are
water soluble proteins that provide available amino acids upon digestion AND PROLAMINES, which are storage proteins
that are only dissolvable in alcohol. Gluten is rich in prolamines,
with gliadin being the biggest culprit. "God's wheat"
had 1-2% gluten. Man's wheat, which he created in the mid 400's AD by blending in two forms of Triticum, was much richer in
and became the wheat from which our current wheat arose ("common wheat"). Our wheat now has as much as 55% gluten. BUT, it
doesn't stop there. Look at the bread bag. The first ingredient is wheat and the second ingredient is more wheat gluten. How
prolamines are in today's wheat??? Wow!
So yes, the gluten -free bread mixes may seem stick but they are quickly broken up by water and will do so
even more readily in our acid stomach. The gluten grains can only be broken down by fermentation and to a degree by toasting.
(That is why whole wheat toast is "better for you" than plain white bread....unless you're a celiac.Then you can't have either.
Also, many of the gluten free mixes use gums, etc. to make up for the lack of stickiness in the bread after it is
made. This will make the mixes sticky when moist. But, when do you notice the lack of gluten? When you go to slice or eat
a piece of gluten-free bread, right? It is crumbly because the glutelins have no stick-to-it-ness after baking.
cool thing to see is why Italians (and French) drink so much wine. Wine is a solvent and will help to cleanse the villi. Also,
the practice of eating the salad AFTER the meal ("antipasta") was adopted to help cleanse their gut. I don't they knew what
they were doing at the time but someone observed that they felt better after drinking some "paint cleaner" and then downing
a "Brillo pad" to brush their villi. LOL
Good question, tho.
10) Being a vet have you done any intestinal
biopsies to see if indeed there is this build up on */healthy non-allergic/* pets?
No, I haven't. I
have been focusing on the results of eliminating these things in as many as will comply. The results have been astounding.
I AM in the process of composing a letter that I am about to send to the deans and heads of neurology and internal medicine
describing my work and encouraging them to take this on a MAJOR study.
11) Would Goat milk produce mucous like cow's milk? Other than the casein difference what about all
the other negatives associated with dairy?
It could if an individual were ALLERGIC to cow's milk, this allergy
can spill over to goat milk consumption. There ARE common allergens between the two. However, it appears that the majority
of people who have become cow milk allergic can tolerate goat milk. The biggest culprit is the casein, with goat milk having
0-2% casein and cow milk being a whopping 80-87% casein. There are other glycoproteins/lectins that can be offenders (such
as alpha- and beta- lactalbumin) that may help to explain why some are also goat milk intolerant. But, I contend that if we
never started drinking cow milk, we would have little to no problem with goat milk. Just keep in mind that if a person is
as casein intolerant as some celiacs are to gluten, then goat milk can have enough to perpetuate a problem. Therefore, I recommend
the elimination of goat milk initially, especially in the worst of the worst, at least until they have realized a satisfactory
recovery. Then they can add in the goat milk products if they so desire. In the more mildly afflicted or those who are simply
taking preventative measures, then switching from cow milk to goat milk products could be fine.12) What
pet food do you recommend? (We have two small dogs).
I have a list of gluten, dairy, soy and corn free foods
on my Website listed here: https://dogtorj.tripod.com/id39.html. My DogtorJ's Pet Food Handout goes into when and why I recommend specific foods. I simply advise people to stay completely away from the "big 4" and use
the rice and/or potato-based dry foods and canned foods that are free of these 4 foods. I use a lot of the Royal Canin/IVD
potato-based foods (sold only through vets) for my worst
cases (including epilepsy) and have many clients feeding the
Nutro Natural Choice Lamb and Rice foods (available at most pet shops). I also recommend supplementing with a fresh source
of protein (eggs are ideal, unless
allergic to them), fruits, veggies, and omega three fatty acids with vitamin D.
13) I Understand why wheat and dairy cause food allergies
but how can corn be a problem? Didn't the American Indian eat a lot of corn and do well on it?
That's a great question with good answers...and a very timely
topic. In fact, Diane Sawyer just had a segment this morning on how pervasive corn is in our diet and she mentions how she
tries to avoid corn. They did not really expound on why they felt it was so harmful (they needed me on there, LOL) but were
instead focusing on the role it may play in obesity...which it does in a BIG way. Here is the link to the ABC broadcast-
The main reason that corn causes obesity is the lectins
(antibody-sized proteins/glycoproteins) it contains directly stimulate fat production. Here is a great primer on lectins for
you- http://www.krispin.com/lectin.html . As the article describes, these lectins can do a number of things when
they attach to a tissue cell in our body. One of the reactions is for the cell to duplicate or hypertrophy, which is
what fat cells do in response to corn lectins. The glaring example of this is how corn feeding cattle not only fattens
them up but causes them to deposit fat directly into their muscle. Do you want fat in your muscle?
Absolutely not. But we do this in order to tenderize the meat, don't we? And how do we accomplish this again? We do this by feeding
them (and us) unnatural grains that contain these potentially proteins (lectins).
And corn itself is unnatural. In fact, it cannot even reproduce
on its own anymore. If we don't plant corn, it disappears...forever (which is not a bad thing except that it may
make a good fuel source). Another fun fact can be found by doing a search for "corn gluten meal". You will find that
it is used as a natural herbicide. Hmmm... It kills other plants. Does anything that we eat that is known to be healthy
do this? If we ground up meat, eggs, broccoli, and bananas we would call it "fertilizer", wouldn't we?
Corn is what they now call a "cultigen"- it no longer resembles
its ancestors. The origins of corn lie in Middle America. It was later cultivated by the American Indian
but something interesting happened whenever corn was introduced into a new population...pellagra broke out. Pellagra is a
niacin deficiency and sources like Wikipedia (incorrectly) state that it was because niacin was locked deeply in the early
forms of the corn's kernel and unavailable for absorption. This latter fact is true but would only account for pellagra if
corn was their only source of niacin, an important B complex. Here is the link to Wikipedia that discusses the origins
of maize (corn)- http://en.wikipedia.org/wiki/Maize.
Some mistaken people think that people in Biblical days ate corn
because the word "corn" is in the Bible. The fact is that "corn" means grain and that is why they called corn "corn".
In Bible usage, corn referred to wheat and barley. And those two grains were safe and nutritious back then because man had
not put his hand to them...yet. That was not done until the mid-400's AD, when the Northern Germanics blended "God's wheat"
with two other plants (weeds) and created common wheat, the ancestor of what we now eat. This ushered in celiac disease
which wiped many of them out with severe dysentery (IBS). This is historical fact. Why? Wheat was no longer pure in its generations
and remains changed to this day. There are now "tares" among the wheat. And like corn, it has now been hybridized and genetically
modified to death...our death.
The fact is that corn is the fourth food- along with gluten
(wheat, barley, rye), dairy (casein) and soy- to induce villous atrophy of the duodenum, that
stretch of the small bowel that is responsible for absorbing our B complex. It also absorbs our calcium, iron, iodine, C,
and trace minerals like boron, magnesium, manganese, copper, zinc, and many others. So, pellagra broke out in these corn-eating
populations because it caused celiac-like lesions in those groups just like gluten was doing in Western Europe...and soy was
doing in Asia.
These were the major dietary mistakes made by groups
on each of the main continents, with Africa being one of the only areas where they did just about everything right- non-gluten
grains and drinking the right kind of milk from the what they refer to now as A2 cattle. Here is a link that discusses the
second bad choice we made about dairy. The first mistake was jumping ship from goats to cows as the source of milk in
the first place. The second blunder was choosing the wrong cow (A1 versus A2)- http://www.nzdoctor.co.nz/news?article=1d81b30f-8bf3-4db3-b838-e5210fead0d9 .
Finally, corn is now being closely studied for its damaging
neurological effects, especially in the autistic individual. Once again, certain lectins are capable of killing neurons.
We know that gluten can do this in sensitized individuals so we really should not be surprised that corn lectins can do the
same thing. Soy also does this, aided by the neurotoxic amounts of the amino acid glutamate (the parent protein
in MSG/monosodium glutamate) and staggering levels of estrogen it contains. Here is a link to some recent studies
on the effects of corn on brain function- http://wurtmanlab.mit.edu/publications/pdf/171.pdf
I would suggest an Internet search for things like "dangers of corn",
"corn allergies", "high fructose corn syrup", and "corn gluten meal". I think you'' agree: We should have left it alone in
Middle America, just like we should have left soy in the ground in Asia.
I hope this helps,
Dogtor J.'s Favorite Links.
BEST OVERALL SITE ON THE WEB:
(This is undoubtedly the most incredible
website I have ever seen when it comes to understanding what food is doing to our body. This doctor's site has over 15,000
pages of fact-filled information on this topic and much, much more. It contains information on everything from foods to estrogens
to cardiovascular disease to cancer. However, like my site, the focus keeps coming back to the role of nutrition and what
the same foods we have discussed are doing to our bodies every time we consume them. Be sure to read his Optimal Eating Plan.
I have been following it and it is absolutely awesome. It meets all the criteria I had already established in all of my previous
research. Is it difficult to do at first? Of course. But, a little step of faith will reap great rewards. Understand this
concept then examine how motivated you are to get well. If you're like I was, you are ready for the miracle that awaits you
when you follow these guidelines.)
Please join me on a great Internet program put on by the two wonderful women of Animal Talk Naturally, Kim Bloomer and Jeannie Thomason. I have had the privilege of being on their show a number of times now and have
enjoyed every second of the stimulating conversations I have had with these genuinely concerned and passionate animal lovers.
You can click on the link above to hear their past programs and sign up for future broadcasts. You
won't be disappointed!
And here are Kim and Jeannie's other Websites where you will find a wealth of information and
some great products for your pets:
www.celiac.com (Go to Table of Contents, then click on Disease which resemble celiac
disease and related disorders )
www.celiacawareness.org- The Website of the National Foundation for Celiac Awareness (NFCA), recently featured in the August '06 edition of Good
Housekeeping. A great site dedicated to the spreading the word about this all-too-common and potentially devastating condition.
www.gfcfdiet.com (Read here about autism- a classic example of what proteins can do
www.gluten-free.org/hoggan (These articles are a number of great connections between
and medical conditions)
www.gfcfdiet.com (Read about autism here- Casein and gluten "addiction".)
www.afpafitness.com/MILKDOC.HTM (This is 15 pages long, but well worth the paper to print out. It is
a great overview of the whole milk issue)
(* These are searchable websites. Click on "search the archives"
or "search the past articles of the archives". Then put in whatever condition you want (e.g. fibromyalgia, lupus, diabetes,
etc.) into the search engine and read the results.)
http://www.mercola.com/article/soy/ (VERY important)http://www.mercola.com/article/soy/avoid_soy.htm - "Cinderella's Dark Side", by Sally Fallon and Mary Enig (The best and most comprehensive
article on the dangers of soy..."the third plague" as I like to call it.)
http://www.westonaprice.org/soy/index.html- "Soy Alert"
Food Intolerance Sites-
Food Intolerance- Testing
Artificial Sweeteners and MSG-
www.mercola.com - Simply put "saccharin", "aspartame", "Nutrisweet", "sucralose", "Splenda"
or "MSG" in his Search Mercola.com search engine and read all you need to convince yourself of the incredible health
risks of aspartame, sucralose, and MSG. You'll also get a glimpse of how things work in big business.
Alternative Medicine Sites:
http://www.thepetwhisperer.com/Vaccinations.html - Great insight into this extremely important issue by veterinarian and
author Dr. Stephen Blake, the Pet Whisperer.
http://www.mind-bodyministries.com:80/ - A GREAT book from my colleague and friend Dr. Roger De Hann. In his
"We Don't Die, We Kill Ourselves", he does an awesome job of enlightening us all about the health dilemma that we
have created for ourselves. You can find it here on Amazon.com ( http://www.amazon.com/We-Dont-Die-Kill-Ourselves/dp/0924748672/sr=1-1/qid=1170548575/ref=pd_bbs_sr_1/105-0881770-9918829?ie=UTF8&s=books )
Dangerous Grains- by Ron Hoggan. You can find it here on Amazon.com (
The No Grain Diet- by Dr.Joe Mercola. You can find it here on Amazon.com
( http://www.amazon.com/No-Grain-Diet-Joseph-Mercola/dp/0452285089/sr=1-1/qid=1170548306/ref=pd_bbs_1/105-0881770-9918829?ie=UTF8&s=books )
Don't Drink Your Milk- by Dr. Frank Oski. This amazing book was
written by Dr.Oski while he was serving at the prestigious Johns Hospkins University. He was the Chief of Staff and the
Chief of Pediatrics during his career there. Why did his critically important book all but disappear??? ( http://www.amazon.com/Dont-Drink-Your-Milk-Frightening/dp/0945383347 )
Fibroid Tumor and Endometriosis Self-Help Book-
by Dr. Susan M. Lark. This is a very useful reference for those suffering from these all-too-common, preventable and
very treatable conditions. In it, she nails the dairy connection. Estrogens are the enemy and the main dietary sources of
estrogen are dairy, gluten grains, soy and now chicken. You can read more about this here.
Other Important Related Websites:
http://www.eatingfree.com/index.html- This is a great site established by a family who contacted me about the gluten-free,
casein-free, soy-free, and corn-free diet. They have had remarkable recoveries from a myriad of problems and are now sharing
their successes with others.
www.ibstales.com - IBS Tales.com- An important and enlightening Website filled with personal
testimonies and solutions.
Emails I've Sent
section will be under indefinite construction as new Emails are added)
The following are selected Emails I have sent to various interested
or concerned parties. They contain much of the material that would later be incorporated into THE ANSWER, found on this site.
ask the reader to please excuse the occassional tone of arrogance or cynicism, especially when discussing the medical community.
It was never meant to be directed at the doctors themselves but rather arose out of the frustration of seeing that most of
what I had discovered in my research over the past years was not even close to common knowledge among practitioners of medicine.
I had to constantly remind myself that before I began this project, I too was totally ignorant of what would be the most important
discovery of my life and profession...the role of certain foods in the pathogenesis of the diseases that plague us all.
being said, the reader is asked to put the most emphasis on what is said, not the tone used. Many of these letters went to
people with which I could be informal and afford to let my hair down a bit.
----- Original Message -----
To: Jen XXXXX
March 28, 2002 10:45 AM
Subject: Soy and other problem foods
Dear Mrs. Keller,
Dr. Adkins is like most outspoken people in this world...he is partially
Yes, he is correct in suggesting that people avoid carbohydrates,
starches in particular, yet he turns right around and
tells his readers to
eat all they want of the number one human allergen...cowmilk. Therefore, he
is only partly right.
vegetarian does the same thing. However, most of their objections to
animal products fall into two categories: those that
have been driven by the
misconceptions of the medical industry, including incorrectly linking
saturated fats from animal
consumption to atherosclerosis and those that
correctly point out the chemical and hormonal residues in those same meats.
again, partially right.
What everyone needs to understand is that the problem with foods is very
complex, BUT we
keep coming back to the same foods as the real culprits in
immune-mediated diseases and ultimate immune failure. These
foods fall into
two categories: dairy products and grains (grasses). The number one human
allergen according to the
FDA is cowmilk, followed by wheat. 4th is soy,
then corn and on down the line. What are the grains/grasses? Wheat, barley,
soy, rice and oats. That just happens to be the list from worst to
best except for the placement of soy. It is the worst
of the worst and will
be the third plague on this country behind wheat and cowmilk.
Only those three "foods"...casein,
gluten, and soy...produce the devastating
conditions of food intolerance. Allergies are only the tip of the tip of the
here. These proteins turn to a form of glue in our gut (casein and
gluten are used as industrial waterproof adhesives)
and coat our duodenum as
they leave the stomach. In doing so, they effectively reduce the absorption
of other nutrients
that are absorbed in this are of the gut. What are they?
Calcium, iron, iodine, all water soluble vitamins, minerals, and
soluble vitamins. Now do you get an idea why iron deficient anemias, some
thyroid problems, and osteoporosis
are huge in those countries with the most
dairy consumption. This is a physical fact and happens to everyone who eats
Imagine those three slices of pizza in you or stomach and "glue" they
However, in the worst case scenario,
like me, our body mounts an immune
response to the "glue". This is the foundation for celiac disease, casein
and soy intolerance. Now you have villous destruction/atrophy
that takes years to repair. What about the other foods listed.
They do to it
lesser degrees based on their stickiness, if you will. As you go down the
list of human (and veterinary)
allergens and problem foods , you see this
principle at work, don't you.
But that's just the beginning of foods
problems. These problems fall into
three categories: immune related, physical properties, and chemical
Immune problems are things like allergens and the immune
response to the "glue" which is mediated by other antibodies than
second group we just covered to an extent...the glue coating of the gut
leading to malabsorption. The third
category includes the proteins and other
components of the food that also do harm. The amino acid glutamate, for
is one of the two our brain uses for neurological stimulation. "We"
(not me) use it as a specific neuro stimulator in MSG
to stimulate the nerves in our taste buds to make them more sensitive to
taste so that foods
taste better, right? What happens when it gets in your
brain? First, in high quantity it is neurotoxic. It kills brain
Evidence? MSG is notorious for causing migraines. Excess glutamate in nerve
synapses is also the underlying pathology
in Lou Gehrig's Disease. Glutamate
is neurotoxic when in excess of what the body needs. It is why...get
my canine epileptic patients...ALL OF THEM...have stopped
having seizures once glutamate foods were eliminated. BELIEVE
IT. IT IS
TRUE. It is also working in humans. YES IN HUMANS I KNOW.
What are the glutamate containing foods. Yes,
the same guys we have been
talking about. Dairy and all grains are loaded with glutamate. That's why my
of 1.5 years disappeared within 1 month of going off all wheat.
Many chronic pain sufferers would feel infinitely better
if they knew that
they were consuming the ingredient that was sensitizing their brain with
every bite of every meal
of the American diet.(What are the first three
letters of the word diet? Hmm....) Dairy has another pain ingredient. It
rich in arachadonic acid, the precursor to prostaglandin. As you may know,
prostaglandin is the chemical mediator
of pain in the tissue. Most of your
NSAIDS are prostaglandin blockers. So, if you take your Advil with a glass
What else is in category three?? Estrogens (soy is he "winner" here).
Finally, at the end of the twentieth
century, doctors are finally waking up
to the fact that estrogen is the culprit in breast cancer. Halleluiah.
have known it for years. The problem is that they have been
telling the public, especially women, that estrogen replacement
helps prevent osteoporosis and heart disease. Now they know that they have
been horribly wrong about this. The
only real thing estrogens do in post
menopausal women is horribly increase their risk of breast cancer.
why women go through menopause. Without it, the "toxic"
levels of estrogen for the aging body would cause it in HUGE numbers
What other foods are rich in estrogen? You guessed it. It's the same guys
again, dairy and all grains.
Dairy is HUGE, in fact it is the single most
important source of excess estrogen in women (and men). The countries with
highest milk consumption have the highest rate of breast cancer:
Scandinavian countries first, then the US. Asian women
have a 7 times lower
rate, NOT because they eat soy but because THEY DON'T DRINK COWMILK. They
are all 100% lactose
intolerant (which is NORMAL, folks) and they don't
drink milk. None of their 110 year old women fall down and break their
either. Asian men have a 15 times lower rate of prostate cancer and even our
own medical sites attribute this to
our consumption of dairy products. The
fact is, the Asian women would have a 15 times lower rate of breast cancer
they DIDN'T eat the soy. Got it?
This is truly the tip of the tip of the tip of the iceberg. This is just to
to get your head turned around and toward the truth. The misconceptions
out there are incredible. Everyone has had a glimpse
of the truth and has it
partially right. I am learning more and more everyday. BUT, it all keeps
coming back to same
food groups. Who could argue against fruits, vegetables,
and select animal proteins (mostly fish, poultry, and limited
red meat) as a
diet, other than those vegetarians that are philosophically against meat
eating. Everyone seems to know
that the starches are bad. But why??? Now you
have a glimpse of why. The only immune-inert starch is the potato. Allergies
this are rare and limited to those who are also allergic to rubber,
interestingly enough. They are the only starch we've
discussed NOT in the
Humans have made a few fatal mistakes in what we chose to eat. Picking
grasses was one thing. What we subsequently did to them in changing them
over time (we basically hybrided them to
OUR death) was another. Choosing
cowmilk over the universal foster milk...goat milk...was another HUGE
SOY IS THE WORST OF ALL. SOY WILL BE THE THIRD PLAGUE, behind wheat and cowmilk. Pay attention and watch it happen. However,
it will be a
"stealth plague" of sorts. Of the three serious intolerances (wheat, cowmilk
and soy), it is the least
likely to have the allergic antibody...IgE...
formed against it. Blood tests for soy allergy will be falsely negative for
who are experiencing soy-related problems. This is a FACT in the medical
literature. Once again, read about this on Dr.Mercola's
site at www.mercola.com . Just put "soy" in his search engine provided and look for
his "soy links" page. He has done a phenomenal job of amassing data on this topic.( www.mercola.com/article/soy/)
Time to wake up, Jen. It's a painful process
sometimes, but well worth it.
www.dogtorj.com (read The Answer- to "Why is the plane of our nation's
in a death spiral?"
----- Original Message -----
To: Scott XXXXX
February 25, 2002 6:44 PM
Subject: H.Pylori and Atherosclerosis
Just thought I'd bore you with some of my latest research. All roads do lead to food
intolerance one way or another, I'm convinced...as you know.
The latest, and most fascinating is the number one killer
of Americans...cardiovascular disease. 44% of American deaths (and climbing) are due to strokes and heart attacks (atherosclerosis).
Both of my parents have it. A person every 3.4 secs dies of it in the U.S.
The cause?? It's a complex picture, but
easily enough sorted out. It's kind of like the old Kevin Bacon joke...that you can relate all movies back to him one way
or another. It's the same with food. Between wheat, dairy, soy, corn, and hydrogenated oils, and the maldigestion and malabsorption
they cause, most things can be explained, can't they?
In athersoclerosis, the new buzz-word is homocysteine. These
levels rise with the incidence of atherosclerosis and can be lowered in many cases with additional B-vites and folate. Why
are these people down in B vitamins?? Could they be malabsorbing. Uh Huh. Both celiacs and casein intolerants will be down
in these, won't they? Have you read much about homocysteine? Just put it in your search engine and "go". You can read forever
Next tid-bit...the article below. This is fascinating. They have now found a very high rate of H.Pylori in atherosclerotic
plaques. They come from stomach ulcers, primarily. Sooo, "heart burn" takes on a whole new meaning, huh? NOW, we understand
why so many people who have chronic indigestion end up with heart attacks, and that "in retrospect, the chronic stomach problems
were actually a sign of heart disease". You've read or heard that right? How freakin' ridiculous can you get?? UNLESS, you
understand that the ulcers in your stomach (and there are real ulcers. It's not JUST your heart!!!) contribute the H.pylori
to the plaques and precipitate a coronary. Now that makes sense, right?
Where did those stomach ulcers come from? Stress??
Nope. "Kevin Bacon" knows...back to the food, right? Wheat and dairy intolerance are HUGE causes of chronic heart burn and
are UNDOUBTEDLY the main reason people need all those drugs they advertise for heart burn. With the American diet being 40%
dairy products and 20% wheat alone, we get a pretty good clue. My heartburn (severe) went away within the week of going off
wheat and has not returned in two years now. It is that simple.
Last piece of the puzzle (for now) is our "friend"
Mr. hydrogenated oil. He's the beast that opens the doors to tissues to all that goes wrong. He's a barrier breaker. He increases
the permeability of most natural barriers, including the wall of the artery. He IS the reason why 44% of Americans deaths
are due to this one condition and DOGS NEVER GET IT....EVER. Dogs don't get hydrogenated oils in their commercial diets. They
only get them in those chocolate sandwich cookies, potato chips, corn chips, etc that their owners give them. They have found
some plaques in dog hearts on autopsy, and their always in the "worst of the worst" breeds...Labs, Dobies, etc...bad immune
systems. Chances are, their guts are already leaking like sieves. They are universally wheat and dairy intolerant, I think.
why are we here in the South in the "stroke belt"?? There was a big article in last weeks paper about that and they said they
didn't know why that occurs. Yeah, right. If it's not deep fat fried in the South, "it ain't worth puttin' on the plate."
Could it be all of those hydrogenated oils are catching up with us?? You don't have to a genius...no, you don't even have
to be smart...to figure that one out, do you?
Just thought I'd ramble at you a bit. I still check your site regularly
and refer many people there. Great job, man.
P.S. Are you familiar with www.mercola.com ?? Did I ask
you that before?? It is a fabulous site. Check it out.
Here's the News clip:
February 23, 2001
pylori found in atherosclerotic lesions
The February 2001 issue of Stroke: Journal of the American Heart Association
published the results of a study in which atherosclerotic lesions were examined and the majority found to contain the bacteria
H pylori, a known cause of stomach ulcers. Recent evidence has implicated inflammation and possible infection as playing causative
roles in atherosclerotic vascular disease, with Chlamydia pneumoniae, herpes simplex 1 and 2, hepatitis A, cytomegalovirus
and H pylori diagnosed more often in people with atherosclerosis. Acute infections frequently precedes stroke and heart attack,
possibly acting as a trigger. While several of the above noted infectious agents have been isolated from atherosclerotic lesions,
H pylori's presence had not previously been confirmed.
Thirty-eight specimens were obtained from patients undergoing
carotid endarectomy and seven were obtained from autopsied subjects who did not have atherosclerosis of the carotid artery.
Twenty of the thirty-eight atherosclerotic plaques tested positive for H pylori while none of the nonatherosclerotic normal
carotid arteries contained the bacteria. The presence of the bacteria was not associated with previous neurologic symptoms,
vascular risk profile or age, but was more prevalent in samples taken from men than women. The authors believe that the failure
of previous studies to detect H pylori in vascular lesions was due to less sensitive methods of detection. They conclude that
infectious processes are implicated in the occurrence of cerebrovascular disease and offer three possible mechanisms of action:
first, that acute infections may precipitate ischemic events due to their effect on coagulation; second, that chronic infection
in remote sites can cause an increase in atherosclerotic load; and third, that the microorganisms themselves contribute to
atherosclerosis by their presence in the artery wall, either by initiating the plaque or furthering its progression.
----- Original Message -----
To: Scott XXXXXX
Sent: Monday, February 26, 2002 6:44 PM
Subject: The Dark Ages of Medicine
I may be crazy (like everyone says. HaHa),
but I believe it to be that simple. The combination of factors to produce a given illness is interesting, but you can always
trace it back to two things: diet and viruses, the latter going back to diet as well, in that, if you were healthy enough,
even the viruses wouldn't be a factor, would they?
Once one understands the full impact of the malabsorption problem
being created by gluten and casein, then that person can see the relationship of diet to just about everything. The lack of
vitamins, minerals, and trace elements sets us up for major enzyme system abnormalities, which in turn, sets in motion a cascade
of physiologic events that attempt to correct the problem in the best way possible...plan B.
This is true of our new
friend homocysteine, I believe. What is it "credited" with doing? Increasing platelet function and adherence to vessel walls,
for one. Why would it do that? Well, if you're down in B vitamins and folate, it is likely to be due to malabsorption (or
poor nutrition). If that's so, then the process has begun. What else are you down in? Pretty much "you name it". The liver
is one of the first target organs to have trouble with the lack of nutrients, vitamins, and enzyme production. It does so
much. It's knee-jerk reaction is to increase cholesterol (nature's band-aid) in the event a bleed is going to occur. Why bleeding
a risk?? Because without adequate vitamin C (huge) and others, the clotting system will have trouble, to put it in elementary
terms. So, the body helps out in other, more creative ways, like elevating homocysteine to increase clotting ability. We just
look at it as a threat rather than a normal response to other things going wrong in our body. That is why there is a stronger
correlation of homocysteine to cardiovascular disease that cholesterol, but it is still not a one-to-one type of correlation.
Cholesterol was a lousy indicator because it never was the cause, only a normal response of the body to rising blood pressure
and organ dysfunction. In the dog, cholesterol goes up with anything that causes hypertension...liver and kidney disease,
Cushing's syndrome, hypothyroidism, etc. Yet, we don't see athersclerosis...ever! (No hydrogenated oils).
get enough damage to blood vessels due to atherosclerosis (hydrogenated oils are HUGE here) with secondary leakage of viruses,
bacteria, and dietary glycoprotein (dairy and wheat are big here, I believe), then the main HYPERTENSION of people sets in.
Hypertension also occurs when any of the major organs are significantly damaged (liver, kidneys, or lungs) as a reflex attempt
to perfuse them better (get more blood through them). Kidney disease is the leading cause of hypertension in the pet.
back to those cholesterol and homocysteine levels. Are they causes of problems or indicators that a problem is about to occur??
NEVER FORGET THIS, SCOTT: Our body doesn't do anything wrong without a good reason. This is crucial for people to understand.
For example, fever is a GOOD thing. It is to kill viruses and bacteria or prevent them from getting out of control in the
first place, like with sterile inflammatory conditions (a.g. Lupus, et al). Stop taking the NSAIDS for a fever, I tell people.
You are just inviting the virus to come in and stay, right? We have done this all of our lives and are now paying the price.
homocysteine goes up reflexely for the same reason, it appears to me. It is preparing the body for a possible bleed, charging
up the platelets and preparing the vessel walls for adherence of those platelets. The body is just doing its job because we
aren't doing ours. Take the B vites and folate and it backs off, right? This, of course, is one of the illustrations as to
why megavitamins helped so many people...they were malabsorbing. The doctors were just looking at the idea from the blood
standpoint and they were "right" in that too many vitamins won't help. BUT, you've got to get them into the blood, right?
Celiacs need megavitamins 'til their guts heal. Doctors who poo-pooed megavitamins were just short-sighted and looking at
things from the blood side, not the gut side of things.
So what's the lesson here? Yeah, it all comes back to food
one way or another. If it's not an immunological problem it is a physical one. The casein and gluten act as physical coating
agents, at best, acting like the water-proof adhesives they are used for in industry, sticking to that wall of the duodenum
where all important vitamin and mineral absorption takes place. At worst, like in we celiacs, there is an immune response
on top of that which causes serious villous atrophy and worsened malabsorption. Can't the MDs understand that this is a very
real and extremely common phenomenon? Either or both (with or without immune response) are occurring in everyone...everyone.
That is why they tell you to take many meds on an empty stomach, right? Why is that?? Because what you are about to eat is
going to block the absorption. Eating wheat or milk is like downing a bunch of Pepto Bismol (which "coats, soothes, protects",
right?) then taking something that you want to absorb, like drugs, vitamins, or calcium, perhaps? This, of course, is why
milk (dairy) causes osteoporosis. The casein "glue" blocks the absorption of all that calcium in the dairy products. If you
are truly casein intolerant, the villous atrophy occurs, so that the more you drink, the more calcium you lose. No wonder
the U.S. has one of the highest rates of osteoporosis and we drink the most milk (except for Scandinavia. And here's a dig
for dairy related diseases. Dairy is a huge source of estrogen to women. The cholesterol in ilk is converted to estrogen in
the gut and absorbed downstream. Milk is a huge cause of gynecological problems in women, including endometriosis and cystic
ovaries. It is also HUGE in breast cancer. Who consumes the MOST dairy?...Scandinavia. Who has the highest breast cancer rate?...Scandinavia.
The U.S. is second.)
So, the basic things to remember are:
1) Your body never does anything "wrong" unless it has
a good reason to. Corollary? Don't take drugs that simply keep the body from doing its job, at least not for very long. Symptomatic
care can be helpful, even life saving, but to take drugs that keep the body from doing what it does naturally WILL end up
doing you harm. Example: Baycol (sp?) What a great idea, right. Take a drug that keeps your liver from producing normal cholesterol
to lower your cholesterol artificially, knowing that the high cholesterol is simply a symptom, not the disease, and that your
body is actually doing the right thing, because cholesterol is nature's band-aid and will help reinforce those damaged arterial
walls that are about to blow. Then, should we be surprised that Baycol induces autoimmune disease. No, not at all. One of
the other main purposes of cholesterol is to strengthen individual cell walls and keep things from entering them that shouldn't.
Once they get things in them that shouldn't be there, the immune system attacks that cell and kills it...that's called autoimmunity
and is exactly what happens to people on these drugs. Should we be surprised?? Absolutely not. Anyone with a brain can understand
what I just wrote, I think.
2) Malabsorption is happening to everyone to some degree who is eating those foods that stick
to your duodenum when they leave your stomach. These foods are the same ones...wheat (and other gluten grains), dairy, soy,
and corn and rice to a lesser degree. With the exception of dairy, they are all in the same grass family so we shouldn't be
surprised that they do the same thing. The good news is that some are worse than others and take longer to cause problems
than the worst of the worst...wheat, dairy and soy. Rice, for example, shows up late in dogs, cats and people. But, 10% of
Japanese, for example, who have any allergies at all are allergic to rice. They just chose the best of the bad grasses to
eat. We chose the worst...wheat. Native Americans chose a middle ground grass...corn.
3) Allergies are a major indicator
and NOT a malfunctioning immune system. This goes back to #1. Allergies are NOT an immune system gone haywire. The immune
system is doing exactly what it is designed to do...to protect us. It is warning us...NO, SHOUTING AT US... to stop eating
the foods that will do us harm. They are the early warning radar system that tells us that there are ICBMs (nukes) on the
way. Ignore them and you are a dead man! All you have to do is focus on the childhood allergens. According to the FDA, in
order, the childhood allergens are cowmilk, wheat, (eggs) and soy. Why eggs in parenthesis? I believe that they are the first
secondary food allergen. As you know, people like us are incredibly prone to food allergens because of the damage the wheat
(and dairy) have done to our duodenum..the old "leaky gut". This leaky gut sets us up for secondary food allergies by allowing
dietary proteins to enter our gut in a form foreign to the immune system. So, antibodies are formed and food allergies begin.
Eggs are one of the first foods given to kids, early in life, too, so it stands to reason that eggs are a common secondary
allergen. Then, as we approach adulthood, the others come on...shellfish, tree nuts, and some fruits like banana and citrus.
Otherwise, it makes no sense at all that we would be allergic to something so essential as fruit, right? It is that simple,
These same foods tell us to stop eating them in another way, too. Both wheat and dairy protein, once a small
amount enters the blood stream, feeds back to the hunger center of the brain and shuts it off. The American Dairy Association
wants to use this to an advantage by advising overweight people to eat some dairy before each meal so that they will eat less
due to reduced hunger. Amazing! Wheat does the same thing. Both also slow gut motility. Cheese is well known to be constipating.
Why? It slows the gut down tremendously. Why does it do that?? Because your body doesn't want it to get into the bloodstream.
It is doing everything it can to stop it. It shuts off your hunger center then it slows down your gut so that you will absorb
it much more slowly. It "knows" that too much in your system too quickly could cause a major problem, like an allergic reaction
perhaps?? The body is amazing, isn't it? Haven't you noticed that since you've been off bread before your meals that you can
eat so much more without feeling full or bloated? You would especially if you were off all dairy, too.
4) "Modern" medicine
is still in the Dark Ages. Bold statement but true. How can we, in the 21st century, still not understand that something as
basic as food is the probable source of our problems. The naturopaths have it right, it turns out. If there is a problem with
our body, it is because we have done something to it. We have either eaten or breathed something it doesn't like most likely.
Foreign proteins enter our body through those two main entry points, which percutaneous absorption or injection being a lesser
mode. (BUT, think of the vaccines that we volunteer for. Most are modified live viruses. What do they do when they get into
us?) Once again, if we were healthier, we wouldn't need the vaccines. So, once again, we are playing catch up, aren't we.
And that is just what medicine is all about these days...playing catch up. We need the drugs because we are so far down the
road in illness. BUT, if we could get a handle on why we became ill to begin with, we could come off the drugs with time.
At this point, the average 65 year old person is on 7-17 different medications, many of which are to counteract the side effects
of the drugs themselves.
My favorite example still proves this last statement about the Dark Ages. It is the taking of
aspirin for a fever caused by a virus. All doctors, it seems, recommend this. Call any pediatrician when your child has a
fever and he will tell you to give an NSAID of some kind. Do you know how ridiculously horrible that is??? That doctor is
telling you one of three things: He is either totally ignorant of why the body produces a fever (which is doubtful). OR he
thinks he knows better than the body (which is possible),OR he's just not thinking about the fact that when you kill the fever
you allow the virus to come in...no, you INVITE it in...and stay awhile, maybe for life, as with Epstein Barr, et al. (This
is the most likely explanation for this recommendation...ignorance). So, if they are that ignorant (which simply means unknowing)
then we are truly in the Dark Ages of medicine still, aren't we??
Scott. I know this has a bit of a cynical tone to
it. Some would even say arrogant, I'm sure. It's not really either, actually. I am just quite frustrated at times that people
are getting such misinformation or no information at all as to the origins of their conditions. I have "jokingly said that
we should just take the doctor out of the equation sometimes and just go straight to the pharmacist. It seems that we, vets
included, are of the mind that we should listen to a history and examine the patient just long enough to figure out what drug
to use. Then our job is done. The pharmaceutical companies love and encourage that approach. So why not just go to the drug
store, consult your pharmacist directly and let him prescribe the appropriate drug. At least the pharmacist can keep track
of the drugs we are on and be on the look out for interactions between them. Now that's cynical.
Keep in touch,
----- Original Message -----
To: Don XXXXXX
Jan.9 6:44 PM
Subject: Fibromyalgia and foods
Here is a copy of an Email someone sent to me concerning what we have been talking
about relating fibromyalgia to the same foods we have been discussing. All of the mentioned foods are rich in GLUTAMATE, that
neurostimulatory amino acid used by the central nervous system for nerve transmission. It does the same thing to the pain
center of the brain that MSG (monosodium GLUTAMATE) does to the open ended nerves in your taste buds...it sensitizes them.
Once in the brain, the glutamate goes to work on your pain center, sensitizing it to the point of inducing chronic pain in
areas that would normally become transiently uncomfortable from normal use.
However, under the influence of GLUTAMATE from
the offending foods, the pain center is always supercharged and "tender" if you will. Those 18 trigger points they talk about
are simply areas that get a normal work out with daily activity and become tender only because the pain center is super sensitive.
There is nothing wrong with those sites, per sae.
Again, I had fibromyalgia (and chronic fatigue) for years, only to
have it disappear within one month of going off wheat. Others will need to go off the other glutamate-rich foods, like dairy
(casein is 20% glutamate), corn (rich in glutamate), soy (really ugly stuff; this is the other source of MSG other than wheat),
and even rice.
ALL of the "grasses" we eat (wheat, barley, corn, soy, and rice are all in the same grass family botanically
speaking) are similarly structured and loaded with glutamate. SO, it shouldn't be a surprise when we have problems with all
of them. But, wheat, dairy,and soy are clearly the "worst of the worst".
Here's the article. Notice the OTHER symptoms
that also went away. Wonder why that is?????? These foods are "amazing", aren't they?
I hope you enjoyed your time here and got something important from your stay. It is
my goal to help all of mankind navigate through the jungle of medical information now available on the Internet and find the
truth about the origins of what we call "disease" as well as discover the natural solutions for these conditions.
We do have our health's destiny in our own hands more than we've ever
imagined, certainly more than most have ever been told. Think naturally and the answer will come.
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