FOOD AS MEDICINELynn Lafferty, Pharm.D., ND, CNC, MBA, MH

Assistant Endowed Professor, Integrative MedicineNova Southeastern Osteopathic Medicine

Food as Medicine

Nutrition3

Food provides the energy and nutrients you need to be healthy. Nutrients

include proteins, carbohydrates, fats, vitamins, minerals, and water. Healthy

eating is not hard. The key is to. Eat a variety of foods, including vegetables,

fruits, and whole-grain productsFrom: https://www.nlm.nih.gov/medlineplus/nutrition.html

Nutrition is the science that interprets the interaction of nutrients and other

substances in food (e.g. phytonutrients, anthocyanins, tannins, etc.) in relation

to maintenance, growth, reproduction, health and disease of an organism. It

includes food intake, absorption, assimilation, biosynthesis, catabolism and

excretion

https://en.wikipedia.org/wiki/Nutrition

Search Results

Clinical Nutrition

• Clinical Nutrition is an approach informed by science to create balance and wellness based on what the body needs to thrive.

• Based on:

-Physiology

-Biochemistry

-Genomics

• Recognizes that optimizing mind and body states are integral to health.

• No two people are alike

• Removal biologic, physiologic and emotional interference

HERBS

Since time began we ate foods and herbs to heal us

We eat baked potato or a juice

Dogs eat grass

Aloe Vera

Pompeii- medicinal gardens

England- Chaucer wrote about medicinal gardens

History

Photochemistry: The chemical nature and classification of archetypal plant constituents.

Plants have Primary and Secondary Metabolites

Primary metabolites are what sustains the life of the plant: Chlorophyll, proteins, CHO’s and Lipids

Secondary metabolites: Probably to sustain life of the plant

Why do secondary metabolites have effects on animals?

“evolutionary kinship: similar enzymes and proteins

Pharmacology of Herbs

Phytotherapy is the study and use of medicinal properties of plants. The scope of herbal medicine is sometimes extended to include fungal and bee products, as well as minerals, shells and certain animal parts. Pharmacognosy is the study of all medicines that are derived from natural sources.

Desiccated Thyroid

Bile Salts

Digestive Enzymes

Herbal medicine (or "herbalism")

Difference between Herb and Spice

“Herbs” from leaves of herbaceous (non-woody) plants

Spices are obtained from roots, flowers, fruits, seeds or bark. (w00dy or non-woody)

Plants may provide both:

Cilantro and coriander

Both are used in herbal medicine

Drugs: pure chemical derived from plants

Whole Foods and Herbs: chemical in a complex chemical matrix

Chemical complexity advantage

More difficult to research because too many complexities

IS THE SUM greater than an INDIVIDUAL PART

Many studies find better bioavailability

Plants are Multi-faceted

Keung, w. et.al. Potentiation of the bioavailability of Diazin by an extract of Radix puerariae, Proceedings from the National Academy of Science, 1996:93:4284-4288

Vinson, et.al., Comparative bioavailability to humans of ascorbic acid alone or in citrus extract, American Journal of Clinical Nutrition, 1988: 48:601-604

Butterweck.et.al., Solubilized hypercin and pseudohypericin from Hypericumperfoatum exert antidepressant activity in forced swimming test. Planta Medica, 1998:64: 291-294

Studies show whole plant better

Turmeric and Ginger

Cox Inhibitor

Leukotriene inhibitor

Anti-inflammatory and pain

Stomach ache and intestinal spasms

Anti-flagellant ( rids the body of intestinal gas)

Anti-cholesterol

Anti-vomiting

Anti-nausea

Anti-cancer/anti-tumor

Immune system builder

Expectorant Helps rid the body of mucus)

Cherries Cox-1 & 2, Antioxidants

Oils Block Inflammatoryor

Promote Anti-inflammatory Pathways

Fish Oils

Flaxseed with B6

Borage

Evening Primrose

Sesame

Black Current

Differences in Herbs and Vitamins

Herbals May not use proper part of herb

May have various additives

Are herbs undergoing spectrometry or other surveillance

Vitamins are biological complexes

Natural “food based” vs. synthetic

synthetic means two things:

- manmade- occurs nowhere in nature

Ascorbic acid is not vitamin C. Alpha tocopherol is not vitamin E. Retinoic acid is not

vitamin A.

Video

https://www.youtube.com/watch?v=zTDY6ntYgf0

18

EVERYTHING IN THE BODY IS ABOUT BALANCE

Lafferty, L

19

Stages of Nutrient Deficient Diseases

Initial

Biochemical

Alterations

Impaired

Cellular

Function

Morphologic

and

Functional

Changes

Diagnosed

Pathology

No Overt

Symptoms

Subclinical Manifestations

Early Stage

Disease

End Organ

Failure

and

DEATH

DNA

Nucleic acid containing the genetic instructions used in the development and functioning of all known living organisms (with the exception of RNA viruses).

Nucleotides, sugars and phosphate groups joined by ester bonds

Chromosomes: where DNA organized into long structures

Some is stored in mitochondria

How Cells Replicate

Cell Membrane

Cell Membrane under an electron Microscope

Different Parts of Cell Membrane

SIMPLIFIED ESSENTIAL FATTY ACID FLOWCHART

Steps in PG Production from Fats in Diet

LALinoleic acid

GLA

Gamma-Linoleic acid

DGLA

Dihomo Gamma

Linoleic acid

PG 1

ALAAlpha-Linoleic acid

LLALinolenic acid

SAstearidonic acid

EPA/DHAEicosapertaenoic

acid/Docosahexaenoic acid

PG 3

AAArachidonic acid

PG 2 LT TX

Delta – 5 –

Desaturase

-- - - - - - - - - - - - - - - - - - - - - - - Delta – 6 – Desaturase - - - - - - - - - - - - - - - - - - - - - - - - - - - -

NEED B-6, MAGNESIUM AND ZINC

1 3

2

CYCLOOXYGENASE/LIPOXYGENASE

Delta – 5 –

Desaturase

PROSTAGLANDIN-E1

Increases Killer Cells

Decreases Blood Pressure

Decreases Platelets

PROSTAGLANDIN-E2

Increases Blood Pressure

Increase Clots and Platelets

Inhibits Natural Killer Cells

Cancer

Auto-immune

Inflammatory

PROSTAGLANDIN-E3/Omega 3

Anti-inflammatory

Memory

Weight Loss

Decrease Triglycerides

Increase HDL

Reduce Arthritis

Osteoporosis

Anti-Depressant

Good Fats

World's Healthiest Foods rich inomega-3 fats Flax Seeds 75132.9%* Need B-6

Walnuts 16494.5%

Salmon 24561.2%

Sardines 18955.8%

Soybeans 29842.9%

Halibut 15925.8%

Scallops 12717%

Shrimp 11215.4%

Tofu 8615%

Tuna 15813.7%

Food Cals% Daily Value

http://whfoods.org/genpage.php?tname=nutrient&dbid=84

28

A B

Which beef has more omega-3 and less fat?29

Grass-fed Beef

Grass-fed beef may have some heart-health benefits that other types of beef don't have. When compared with other types of beef, grass-fed beef may have:

Less total fat

More heart-healthy omega-3 fatty acids

More conjugated linoleic acid, a type of fat that's thought to reduce heart disease and cancer risks

More antioxidant vitamins, such as vitamin E

30

DHA31

•DHA stimulates physical changes that underlie learning

and memory.

• DHA promotes outgrowth of neurites the tiny projections that

form intimate connections between cells as memories form.

• 6,17 DHA promotes rapid signal transduction across

synapses and helps membranes maintain their fluidity,

• a condition required for rapid changes in shape and function

we recognize as memory.18,19

•DHA promotes healing after injury to brain tissue.

• Immediately after such an injury, cell membranes release

•DHA in massive amounts for conversion into compounds

called protectins

A B

Which is highest in DHA?32

American Academy of Environmental Medicine

Eliminating toxins in the body can be the first road to wellness

1. Chemicals

Pesticides and fertilizers

Food Additives

Heavy Metals

Artificial Sweeteners

2. GMO Foods

3. High Fructose Corn Syrup

4. Trans Fats

5. Plastics

33

WHAT YOU WANT TO REMOVE

Ways “Food” Causes Disease

Trans-fat

High Fructose Corn Syrup

Artificial Sweeteners

MSG

Genetically Modified (GMO)

Salt

Chemical Additives

Hydrogenated Trans Fat

Long chain unsaturated fats C=C and making them into hydrogenated “TRANS” fat

Causes Inflammation and Inhibits Omega-3

Does not fit into cell membrane

May damage the insulin receptor

More cardiovascular disease

30,000-100,000 deaths (NEJM)

Raises LDL and c-reactive protein

Lowers HDL

Oleic acid /Cis Fat

Elaidic acid/Trans fat

Elaidic acid

Hydrogenated Trans Fat

0 Grams does not mean 0 (FDA allows <0.5gm)

Trans fats are artificial fats made when hydrogen gas reacts with oil.

Researchers at Wake Forest University reported that calories from trans fats made laboratory monkeys fatter than calories from other forms of fat. And this was in spite of efforts by the researchers to prevent the monkeys from gaining weight, by placing them on a low calorie diet.

Hydrogenated Trans Fat

Catherine Kousmine MD (1940’s) The extraction with hexane is carcinogenic

Lightly hydrogenated soybean oil

Used to be made by added high heat

enzymatic interesterification

A B

Which has more trans fat?41

Margarine Butter

Nutrition Facts

Serving Size 1 tbsp

Servings Per Container 32

Amount Per Serving

Calories 80 Calories from Fat 80

% Daily Value*

Total Fat 9g 14%

Saturated Fat 2g 10%

Trans Fat 1.5g

Cholesterol 0mg 0%

Sodium 110mg 5%

Total Carbohydrate 0g 0%

Protein 0g

Vitamin A 10%

Vitamin C 0%

Calcium 0%

Iron 0%

Serving Size 1 Tbsp (14g)Servings Per Container 16

Amount Per Serving

Calories 110 Calories from Fat 110

% Daily Value*

Total Fat 12g 18%

Saturated Fat 7g 35%

Trans Fat 0g

Cholesterol 30mg 10%

Sodium 40mg 2%

Total Carbohydrate 0mg 0%

Dietary Fiber 0g 0%

Sugars 0g

Protein 0g

Vitamin A 8% • Vitamin C 0%Calcium 0% • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet.

Margarine42

Facts

High Fructose Corn Syrup

Shown to cause obesity in children Shown to cause fatty liver disease and type II

diabetes in rats 1/3 of products with HFCS shown to contain

mercury Mercury is a neurotoxin

High-fructose corn syrup is produced by milling corn to produce corn starch, then processing that corn starch to yield corn syrup, which is almost entirely glucose, and then adding enzymes which change the glucose into fructose

44

HFCS: Diabetes and Weight Gain

“Because fructose does not stimulate insulin secretion from pancreatic β cells, the consumption of foods and beverages containing fructose produces smaller postprandial insulin excursions than does consumption of glucose-containing carbohydrate. Because leptin production is regulated by insulin responses to meals, fructose consumption also reduces circulating leptin concentrations. The combined effects of lowered circulating leptin and insulin in individuals who consume diets that are high in dietary fructose could therefore increase the likelihood of weight gain and its associated metabolic sequelae.”

45

Splenda

New Study on Splenda Indicates Significant and Dangerous Side Effects

James Turner, the chairman of the national consumer education group Citizens for Health, has expressed shock and outrage after reading a new report from scientists outlining the dangers of the artificial sweetener Splenda (sucralose).

In animals examined for the study, Splenda reduced the amount of good bacteria in the intestines by 50 percent, increased the pH level in the intestines, contributed to increases in body weight and affected P-glycoprotein (P-gp) levels in such a way that crucial health-related drugs could be rejected.

The P-gp effect could result in medications used in chemotherapy, AIDS treatment and treatments for heart conditions being shunted back into the intestines, rather than being absorbed by the body.

According to Turner, "The report makes it clear that the artificial sweetener Splenda and its key component sucralose pose a threat to the people who consume the product. Hundreds of consumers have complained to us about side effects from using Splenda and this study ... confirms that the chemicals in the little yellow package should carry a big red warning label."

Aspartame

In over 4,000 products w/200M using

1981 by Searle when Donald Rumsfield CEO

It is an rDNA derivative made from two amino acids, L-phenylalanine, L-aspartic acid and methanol. Originally discovered during a search for an ulcer drug in 1966, it was "approved" by the FDA in 1974 as a "food additive".

Aspartame

Some of the many aspartame toxicity symptoms reported include seizures, headaches, memory loss, tremors, convulsions, vision loss, nausea, dizziness, confusion, depression, irritability, anxiety attacks, personality changes, heart palpitations, chest pains, skin diseases, loss of blood sugar control, arthritic symptoms, weight gain (in some cases), fluid retention, excessive thirst or urination.

Formaldehyde may worsen, or in some cases contribute to the development of chronic diseases.

MSG

Numbness or paralysis

Mouth lesions, sores

Swelling

Nausea

Arrhythmias/Tachycardia

Vomiting

Rise in blood pressure

Stomach cramps and gas (rapid

Sore throat

Hyperactivity, especially in children (A.D.H.D.)

Chronic cough

Asthma

Stiffness - jaw, muscles

Shortness of breath

Heaviness of arms, legs

Chest pain/tightness

Mental dullness

Runny nose and sneezing

Dizziness

Light headedness

Disorientation, mental confusion

Anxiety or panic attacks

Hoarseness

GMO Genetically Modified

Has “Roundup” Dioxin/aka Agent Orange

Making it with vaccines

Because Africans will not take them

Shown in animal studies to cause

Pre cancerous pancreatic lesions

GI abnormalities

Premature death

Incorporate Into Your Diet

Fresh fruits and vegetables that have not been sprayed or grown in toxic conditions

Meats from animals raised properly in their natural habitats and treated humanly

Fermented Foods which add good bacteria to your microbiome and make vitamins and remove toxins

Foods which help the body to eliminate toxins

High Fiber

Facilitate Liver and Kidney Detoxification

52

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9413386155

53

Which is Organic?

Eat a diet that promotes function

How do you feel after you eat?

Energized

Sluggish and tired

Are you crashing or have headaches after eating?

Stabilize blood sugar

Does it facilitate digestion?

Raw veg.

Fruit

Vinegar or lemon

Are you taking out the trash?

54

Protein

6-8 oz. of protein

Lean meats, chicken, eggs and fish

Broken into amino acids

Good Digestion is important

HCl

Intrinsic Factor

Calcium Ionization

55

http://lightchiro.com.au/nutrition/mental-health/ http://lwtinternational.com

Tryptophan Serotonin

56

Tyrosine Epinephrine 57

A B

Which has more iron58

Chocolate has more iron59

Iron in 100g 1 cup grated (132g) 1 Square (29g)

17mg (97% DV) 23mg (128% DV) 5mg (28% DV)

Dark Chocolate and Cocoa Powder

Iron in 100g 1 lb. roast (454g) 3 ounce serving (85g)

3.8mg (21% DV) 17mg (96% DV) 3.2mg (18% DV)

Beef and Lamb (Lean Chuck

Roast)

A B

Which has more protein60

www.weightwatchers.com www.lovefarmorganics.com

PPI’s from Package Insert

Lafferty, L

Duration of use:

Short term pyrosis (heartburn): 14 days

H.Pylori eradication: 14 days

GERD: 4-8 weeks

Erosive esophagitis: up to 6 months

Zollinger-Ellison Syndrome: up to 12 months

61

A B

Highest in B662

From draxe.com From: ioe.org

B-6/Pyridoxal phosphate

Gluconeogenesis

Lipid Metabolism

Neurotransmitter Synthesis

Enhanced Hemoglobin Oxygen

Histamine Breakdown

Co-factor in Amino Acid metabolism:

Transamination

Deamination

Decarboxylation

B6 Deficiency

Seborrheic dermatitis

Neuropathy

Impaired glucose tolerance

Neurologic changes/Lesions

coenzyme pyridoxal phosphate

impaired tryptophan-niacin conversion

Carbs: How much should a person have?

The Dietary Guidelines for Americans recommends:

Carbohydrates make up 45 to 65 percent of your total daily calories

2,000 calories a day, between 900 and 1,300 calories or 225 and 325 grams

Whole Grains have more nutrients

Glycemic Index:

Ranking of carbohydrate in foods according to how they affect blood glucose levels

Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolized and cause a lower and slower rise in blood glucose and, therefore insulin levels

*taken from: http://www.glycemicindex.com

65

A B

Which has a higher glycemic index66

From: Savoryspiceshop.com

RAW SUGAR

From: natural-homeremedies-for-life.com

67From: fearofthechangingroom.wordpress.com

FOOD CHEMISTRY

Probiotics

Good bacteria

Prebiotics

Feeds good bacteria

Nutrigenomics

Food interactions with genes

Fiber and complexes in food like an apple used as a delivery system

Sustain blood sugar

Clear Toxins

A B

From: youngama.in From: Shape.com

Which has more fiber69

Important Function of Gut flora

copyright Lynn Lafferty 2013

Aids the gut with the process of digestion.

Plays a part in the absorption of minerals and nutrients

Synthesizes vitamins

Helps to make neurotransmitters

Helps to break down carcinogens that are found in the diet.

Creates a natural barrier that acts against harmful bacteria, antigens, and toxins.

Helps to protect the body against infection

Physiological Function of GI Tract

Motility:

movement of ingested by muscle contraction.

Digestion:

mechanical and chemical breakdown of ingested material into smaller units.

Absorption:

an active or passive transfer of substances to extracellular fluid.

Secretion:

transfer of water and ions from extracellular fluid to lumen and a release of synthesized material by gastrointestinal cells.

Fermentation:

an anaerobic process by which carbohydrates and proteins are broken down by the gut micro biota.

71

Gut Flora

Millions of bacteria inhabit in large intestine due to favorable environment such suitable pH and nutrients for the growth of bacteria Most abundant species are anaerobic bacteria. There are over 500 different species.

Beneficial Bacterial species or Probiotics: Bifidobacterium – reduce diarrhea and intestinal infection Lactobacilli – maintains the integrity of intestinal flora, and controls proliferation of

undesirable pathogens

Harmful Bacteria species: Bacteroides, Peptococci, Staphylococci, Streptococci, Bacilli, Clostridia,

Enterobacter, Fusobacteria, Eubacteria, catenobacteria, and many others Bacteria are kept under control by beneficial bacteria & yeast

Yeast Saccharomyces species (Good) – clean digestive tract & prevents diarrhea Candida Albicans(Bad) – kept under control by probiotic bacteria Metabolize starch & sugar in absence of bacteria – gives rise to gas & toxic products –

causing gut inflammation and alters immune function

Role of Bacteria

http://3.bp.blogspot.com/_HTo7xhN0ZDo/TQjSyvzkbLI/AAAAAAAAAL0/3RwRwtud2bU/s1600/probiotics.jpg

Patel K, Dr. Lafferty73

Gut Flora4

Important function of gut flora:

Metabolic processes:

Fermentation – butyrate & short chain fatty acid

http://www.nutrition-

partner.com/data/ED59E0AC0E654B65BA9D32CE11F271F1.0.png

Gut Flora

Metabolic process:

Vitamin synthesis particularly Vitamin K and B Vitamins

Energy production

Trophic stimulation:

Epithelial cell differentiation

Immunomodulation

Normal flora exerts pro-inflammatory & anti-inflammatory effect & protects epithelial cell injury

Protection:

Against pathogen

Factors Affecting Gut Flora

Antibiotics

Oral Contraceptives

Alcohol

Gastrointestinal pH

Radiation/chemo

Sugar in the diet

Caesarean birth

Lack of breastfeeding

Pesticides in food

Heavy metals

H. pylori

Stress

Bowel transit time

Gut Flora in Diseases

Bacterial translocation:

Passage of viable bacteria from GI tract through epithelial mucosa

Overgrowth of bacteria (gram negative aerobes E coli, proteus, klebsiella)

Increased permeability of gut mucosal barrier

Impaired host immune system or defense

Increased bacterial translocation

Multi-system organ failure, severe pancreatitis, acute liver failure and cirrhosis, intestinal obstruction, inflammatory bowel disease, hemorrhagic shock, brain injury, trauma & intestinal ischemia.

Gut Flora in Disease

Colon Cancer: Mechanism:

Genetic Factor Dietary Factor – dietary fat and processed red meat changes

metabolic activity and are composed of colonic bacteria

Intestinal bacteria such as bacteroides and clostridium speciesinduced by heterocyclic amines in diet damage DNA of colon cells Associated with high risk of colon cancer

Carcinogenic compound like N-nitroso compound also released by food and environmental factors – potent carcinogen Bifidobacterium & lactobacillus species detoxify Less supply of these anaerobes in dietary fats and meat

Colonic flora is the major environment factors associated with colon cancer

Gut Flora in Disease

Inflammatory bowel disease:

Mechanism:

Increased amount of bacteria particularly bacteroides, E coli, clostridia, etc. and decreased lactobacillus at the epithelial surface

Increased T-lymphocytes hyperactivity against bacterial antigen

Increased secretion of IgG antibodies against commensal bacteria

Activation of innate immune response

Increases inflammation & damage intestinal mucosa

Necessary to regulate intestinal immune homeostasis, achieved by balancing tolerance towards bacteria and controlled intestinal microbial composition

Balances pro-inflammatory effector T cells & regulatory T cells

Gut Flora in Disease

Gueimonde M, Ouwehand A, Huhtinen H, Salminen E, Salminen S.Qualitative and quantitative analyses of the bifidobacterial microbiota in the colonic mucosa of patients with colorectal cancer, diverticulitis and inflammatory bowel disease.World J Gastroenterol 2007

August;13(29):3985-3989

Findings significant with P < 0.05 patient with IBD and colon cancer has significant decrease of Bifidobacterium species compared to patients without diverticulitis.

Gut Flora in Disease

Antibiotic Associated Diarrhea:

Mechanism:

Directly affect intestinal mucosa

Reduced concentration of fecal flora, reduces carbohydrate metabolism resulting in osmotic diarrhea

Increase concentration of Candida

Increase concentration of C.difficle

According to control trial conducted by Hiromi S et al. Pediatric International 2003; 45, p. 86-90 Antibiotic decreases anaerobic bacteria like Bifidobacterium and

lactobacillus by day 3 of treatment

Increase in anaerobic bacteria once probiotics initiated & decrease in diarrhea

Finding significant with P < 0.05 for diarrhea once disturbed anaerobic bacteria restored

52 year old woman for check up and medication refills

PMH: GERD, HTN, osteopenia, overweight

PSH: C-section x 3

ALL: none

MEDS: PPI, beta blocker, NSAIDs

SOC: occasional ETOH, tobacco. Married, sedentary lifestyle

FH: non-contributory

CASE STUDY

History:

PPI’s used to help, but now symptoms are worse

Doubling the dose of PPI doesn’t help

Now using TUMs, Rolaids, other products

Case Report

PPI’s & Acid Secretion

Hypochlorhydria and achlorhydria:

Decreased or nonexistent hydrochloric acid secretion in the stomach

Adverse effects:

Bacterial overgrowth: malabsorption, chronic diarrhea, macrocytic anemia

Carcinoid tumors due to hypergastrinemia

↑ risk of hip fracture

Precautions:

Vitamin B12 deficiency: malabsorption of B12

Osteoporosis : ↑risk of bone fractures

Pseudomembranous colitis: ↑risk of C. difficile

1. Achlorhydria. eMedicine Gastroenterology. WebMD. 2. Nexium. Clinical Pharmacology. Gold Standard. 2011 Lafferty, L 84

26 y.o. female comes with the following:

Reflux especially after eating animal protein

Headaches in the afternoon

Constipated

But after she drinks milk or eats greasy food she gets watery diarrhea

Case Report 2

51y.o. women has severe burning stomach. She had cancer 2 years ago and was treated with Adriamycin and other chemo agents.

Her doctor told her that how she eats has no effect on cancer

“Eat everything we want you to gain weight.

Case 3

70 million Americans have digestive disorders

60 million visits to doctors’ offices and hospitals each year

Johns Hopkins Update

What Do You Think They Eat?

Three studies conducted in humans, in which pancreatic exocrine secretions were recorded by duodenal collection, showed that, compared to young controls, subjects above 65–70 y had significantly reduced bicarbonate and enzyme (lipase, chymotrypsin, amylase) secretions, due to both a decrease in secreted volume and enzyme concentrations [135–137].

Understanding the gastrointestinal tract of the elderly to develop dietary solutions that prevent malnutrition

Remond, D., et al. Oncotarget. 2015 Jun 10; 6(16)

Get to a desirable weight

Elevate the head of the bed

Avoid tight belts or clothes

Stay upright for 2 hours before going to bed

5-6 small meals per day

Elimination diet or food sensitivity testing

Anti-inflammatory foods

Stop tobacco

Go for a walk before going to bed

Lifestyle Changes for GI wellness

Avoid lying on back

Minimize bending and lifting

Minimize fatty foods

No heavy meals

Minimize coffee

Assess tolerance to onion, garlic, spices, tomato

Minimize alcohol

Lifestyle changes for GI wellness

Review Medications

Manipulative Medicine

Medications that can cause symptoms

Calcium channel blockers

NSAIDs

Beta-agonists

Sedatives

Antibiotics

Lifestyle Changes for GI wellness

Change Diet

More fresh fruits and vegetables

Reduce stress

Osteopathic Manipulation Treatment

RX MEDICATION

Find alternatives to medications

What May Be Done

• Schneyer LH, Young JA, Schneyer CA. Salivary secretion of electrolytes. Physiol Rev 1972;52:720-777.

• Reznick AZ, Hershkovich O, Nagler RM. Saliva - A pivotal player in the pathogenesis of oropharyngeal cancer. Br J Cancer 2004;91:111-118.

• McColl KEL. When saliva meets acid: Chemical warfare at the oesophagogastric junction. Gut 2005;54:1-3.

• Ship JA, Fox PC, Baum BJ. How much saliva is enough? ‘Normal’ function defined. J Am Dent Assoc 1991;122:63-69.

• Ramasubbu N, Paloth V, Luo Y, Brayer GD, Levine MJ. Structure of human salivary alpha-amylase at 1.6 A resolution: Implications for its role in the oral cavity. Acta Cryst 1996;D52:435-446.

References

Hypochlorhydria and achlorhydria are conditions in which the production of hydrochloric acid in the digestive juices of the stomach is low or absent, respectively.

Hypochlorhydria and achlorhydria increase with age. In one report that examined 1590 people, the incidence of achlorhydria was 19% in the fifth decade of life and 69% in the eighth decade.

Hydrochloric acid is needed for the breakdown of protein in the stomach, to help with the absorption of nutrients such as calcium and iron, and to control the growth of unwanted microorganisms in the digestive tract.

Some risk factors for hypochlorhydria include: Chronic use of medications that affect gastric acid levels, including

antacids, proton pump inhibitors and H2 receptor antagonists Chronic helicobacter pylori infection People with antiparietal cell antibodies (pernicious anemia, chronic

atrophic gastritis, certain autoimmune diseases)

Hypochlorhydria

Give someone a tablespoonful of apple cider vinegar(preferably non-pasteurized) in a ½ c of water after eating, if this helps they need acid

Give someone a teaspoonful of baking soda in a ½ c of water if that helps their stomach they have too much acid

Old Test

Acidifying agent for the stomach

Protein Digestion

Amino Acid Absorption

Maintains Gut Sterility

Studies show less calcium absorption

Activates Intrinsic factor

B12

Betaine

Degrades protein in the stomach

Must have HCl to cleave Pepsinogen into pepsin

May take as a supplement

Pepsin

• Herbs that secrete mucilage.

– various gummy secretions or gelatinous substances present in plants.

– polysaccharides which give them a slippery texture and mild taste

• moist, soft, and viscid

– Herbs used

• Okra

• Slippery Elm

• Cape Aloe

• Marshmallow

Mucilaginous Herbs

Fiber and mucilage helps keep the intestinal tract healthy

Coats and heals tissues

Hydrophilic colloids from mucilage relieves constipation

Provides mobility of feces

Mucilaginous Herbs

Protein Enzymes

Proteases

Peptidase

Fat Enzymes

Lipase

*Bile

Not an enzyme

Very Important

Enzyme Replacement

CHO Enzymes

Amylase

Lactase

Acid maltase

Glucoamylase

Invertase

Galactosidease

Cellulase

Light colored stools

Pain when eating fatty foods

Constipation followed by loose stools after eating fat

Shoulder pain (especially to the left side)

Milk can cause distress

Bile symptom survey

Lactobacillus acidophilus, paracasei

Helps keep gut proper pH(needs lactose)

Bifidobacterium lactis

Strengthen the mucosal barrier of the gut

Produce B vitamins

Produce Vit. K

Produce short chain fatty acids

Helps keep gut proper pH

Probiotics

Nourishment is connection104

Earth

Yourself

Community

Family

Patients

Life Force

REFERENCES

Natural Medicine Comprehensive Database1.http://www.naturaldatabase.com.ezproxylocal.library.nova.edu/(S(c22jfr45sw2u2d450bcu34v0))/nd/Search.aspx?cs=CP&s=ND&pt=100&id=881&fs=ND&searchid=220306392.http://www.naturaldatabase.com.ezproxylocal.library.nova.edu/(S(

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