To eat meat or not to eat meat

I was asked this question. "So I’m wondering something. Why are all these Holistic practitioners preaching on no meat? They explain it that your body can't digest it correctly and it can put protein in your blood and also that it makes your body acidic. That’s why everyone is going Vegan and Vegetarian. Is that just a trend also?"

Thanks for reaching out to me with your question. It is a trend. It’s based on misinformation created by faulty science and a misunderstanding of how the digestive system actually works. Also, it’s radical and very dangerous. I can tell you from personal experience eating NO meat will kill you. I almost died of malnutrition when I was unable to digest animal protein, and so eliminated it from my diet for 17 years. My blood type is A (agrarian), so if anyone should be able to survive on a plant-based diet, it should be me. It would have killed a person with type O blood faster.

There are extreme fad diets like Paleo, Ketogenic, Vegetarian and Vegan. They can’t all be right. The body needs the correct balance of all four macronutrients to function properly (protein, carbohydrates, fats and water) based on your biochemistry. Take any of those out of balance or out of the equation completely, and the body dies slowly. If protein is getting into the blood, it’s because it's not completely digested and the gut is leaky; intestinal wall has big holes in it. Protein isn’t completely digested due to improper food combining, drinking with meals and/or insufficient hydrochloric acid production. Meat isn’t the problem, it is how it’s being consumed that’s causing problems. If the body is malfunctioning, there’s a reason for it. Their faulty logic makes the malfunction “normal” and their solution creates more malfunction. It won’t become obvious for almost 2 decades, but by then some irreversible damage may have been done. Guess what! Tissue building nutrients from animal protein are needed to heal a leaky gut wall. Not until I could digest animal protein, was I able to heal leaky gut!

The body needs amino acids (tissue building nutrients) from animal protein that is completely digested (amino acid chains split into individual amino acids in the presence of hydrochloric acid and a pH of 1.6). You can only be allergic to protein that isn't completely digested. It's not necessarily the food, but the digestive chemistry is incorrect. Correct the digestive chemistry, don't eliminate the food! The body requires a lot of tissue building nutrients to create a little bit of muscle. When you don't get amino acids from animal protein, your muscles dissolve. I've been there done that. I never want to be a size 2 again!

Some of my favorite people believe our bodies are made to consume fruits, berries, melons, and some nuts, seeds, veggies, legumes... dating back to Adam & Eve. That we didn’t start killing & eating animals until later in evolution and will argue that we are not made to eat meat, and that plants and fruits, Veggies, have everything our body needs. Can you touch on this?

Genesus 4:1 Adam and Eve bore Cain. 2 Abel was born. Abel kept sheep and Cain tilled the ground. The original blood type was O. They were hunter-gatherers. When humans began to settle the earth and live in community, they adopted a more agrarian lifestyle and blood type A emerged. I believe Cain and Abel represent this in scripture. Within the theological narratives of Gen. 1 - 11 are several brief comments that reflect the advancing civilizations of Mesopotamia and Egypt. There are conflicts between hunters and shepherds, and between shepherds and farmers.

During the Paleolithic period of the Stone Age, humans were hunter-gathers whose diet foods included both the animals and plants that were part of their natural environment. Fossil evidence from groups of hunter-gatherers suggests that they enjoyed animal organ meats like the liver, kidneys, and brains - meat-foods that are extremely rich sources of nutrition. Stone Age humans didn't consume much dairy food, nor did they eat high carbohydrate foods such beans and cereal grains (wheat, corn, rice…). However, they did consume the seed heads of grasses.

Latest studies into the composition of Paleolithic hunter-gatherer diets show they obtained about two-thirds of their energy intake from animal foods, including fish and shellfish and only one-third from plant foods. Carb intakes were lower as the main plant foods were fruits and vegetables rather than cereals. It was only after the agricultural revolution that wheat, rice, and other cereal grains became a regular feature of the early hunter gatherer diet. With the extinction of large mammals throughout the continents of Europe, Asia, and North America, and the depletion of easily hunted animals, hunter gatherers had to modify their diet and eating habits, especially in more densely occupied areas. This changing environment helped to create the agricultural revolution and the cultivation of plant-based foods. This is when the blood type A adaptation occurred. After this switch in human behavior, carbohydrates would become a regular feature of the early human diet.

We are nearly genetically identical to the hunter-gatherers of the Stone Age, with the exception of the blood type adaptation for more agrarian diets. During the last 15,000 years there has not been enough time for natural selection to make genetic changes to our relatively new commercial farm-based diet except for further adaptation into blood types B and then AB. The hunter-gather genetic make-up of today's O blood type is still designed for the consumption of wild plants, animals and seafood, as well as ancient grains. However, all blood types are not at all genetically suited for modern processed foods, such as refined sugar, food additives and refined fats.

You may also notice that the animals at the top of the food chain are those that consume animal protein. It is the consumption of protein that allowed us to have large brains and subdue the earth.

Orthorexia - right and correct appetite

Orthorexia is a new type of eating disorder. The term was coined by Steven Bratman, MD in 1996 to label his patients who were overly obsessed with what they eat to improve their health. The term comes from the Greek word “orthos” meaning right and correct, and “orexis” meaning appetite. According to Dr. Bratman, they add supplement powders and vast amounts of “superfoods” to their smoothies, and eliminate entire food groups in an attempt to consume a “clean” or “perfect” diet, while doing some form of exercise routine every day. They think critically of others who do not follow strict diets and strongly recommend their diet to others as the best way for them to eat healthy. They experience feelings of guilt or shame when unable to adhere to the strict diet standards they have set for themselves. They also feel virtuous from eating “healthy” while losing interest in other activities they once enjoyed. Orthorexia goes beyond attempts to eat healthy and progresses until it negatively affects a person nutritionally, physically, and mentally. It can mimic the damaging effects seen in Anorexia and Bulimia, such as malnutrition from dietary restrictions, social isolation and emotional instability.

As an Eating Psychology Coach, I have been trained to work with a range of eating disorders – Anorexia, Bulimia, binge eating, and over-eating. Anorexics and bulimics are concerned with the quantity of food consumed whereas orthorexics are concerned with the quality. It is not difficult for me to distinguish between people who are orthorexic and people who are just health conscious and want to get the most benefit from their hard earned food dollar and efforts.

The majority of my clients come to see me because they just want to eat healthier, and recover from Systemic Candidiasis and Leaky Gut. They have come to understand that doctors and drugs are not going to help them recover their health and that nutrients from nutritionally rich foods are medicine for the body. They understand there was a time, before conventional - industry farming destroyed the virgin soil and the processed foods industry took over, when all food grew organically. They just want to get back to eating the way their great-grand parents and generations before them ate, when people enjoyed health into their 90’s and died of old age. We should be eating the highest quality food we can afford.

Initially, it is necessary to spend more time and thought in food selection, meal planning and learning the best way to prepare meals, but once a menu is created, you really don’t have to think about it again. It is set on auto-pilot and you just do the plan. You should feel confident and comfortable with your food sources and choices, and empowered, with no anxiety. There is no reason to avoid social events involving food. You know what is in the food that’s offered, and you come prepared.

How can food not affect relationships with others, or become all encompassing when every social event includes "food". We've made it that way. I have learned from repeated trial and error, not to eat something I know will challenge my body and make me sick for days, because it’s just not worth it. There are three rules of etiquette people clearly understand on a subconscious level. We all know it is rude not to accept the food that is offered, however, it is considered a terrible thing for a host/hostess or restaurant to offer food that makes someone sick. Also, it is socially acceptable not to eat what is offered due to medical reasons. We all understand these days that people have food allergies, food sensitivities and diabetes. One client said to me, “My husband doesn’t want me to eat different from the rest of the family at home.” I asked, “When you all go to a restaurant, do all of you order the same thing?” You must do what works best for your body and don’t be concerned about what others think of your diet.

We eat to live, not live to eat. Essentially, since the first man, most of our time and energy has been devoted to obtaining and preparing food, so it is reasonable to expect providing the best nutrition should require considerable resources (time, energy and money) but is shouldn’t be the most important focus of our life. Even the wild animals know their survival and procreation depends upon them finding the best pasture, or healthiest version of what ever they eat. The top lions of the social ladder in a pride, or wolves in a pack fight over the best parts and leave the scraps for the weak and the vultures. Would we label them Orthorexia's because they are "obsessed" with eating the healthiest food? So what label should we give to people who don't care what they eat and choose unhealthy foods? I wonder what type of diet Dr. Steven Bratman eats? Psychiatry is not a real science and doctors want to label everything so they can medicate more people.

So how do we eat healthy without becoming obsessed with healthy eating? The key is balance. Eating healthy should have a positive effect on health, empower you, and enrich the enjoyment of food and life, because how you do food is how you do life. Eat, drink and be merry, but be wise about it. Enjoy your food, but don't obsess over it.

Nutritional deficiency is linked to chronic symptoms and illness

What stands in the gap between life and death is your immune system. The single most important thing that determines the strength of your immune system is the quality and kind of foods and beverages you consume. Every disease has a nutritional component.

Research has proven that every symptom and disease has its own pattern of nutritional inadequacies and every disease is improved by diet. It should be the physician’s responsibility to be knowledgeable concerning the symptoms that correspond with each nutritional deficiency and capable of performing various examinations, blood tests, and procedures to confirm precisely which nutritional deficiencies need to be addressed, without guesswork. The truth is, guesswork is commonly applied in today’s medical practices because physicians possess little knowledge about nutritional diagnosis and even less about nutritional prescription. The majority of physicians simply do not believe that poor or inadequate nutrition initiates disease and they minimize the crucial role of diet in reversing nutritional deficiencies. Doctors advise their patients to eat margarine instead of real butter, imitation ice cream instead of real ice cream, synthetic cheese instead of real cheese, skim-milk instead of whole milk, soy instead of real meat, and fake eggs instead of real eggs. This is nonsense parlayed by so-called health authorities. Processing removes foods nutritional value and makes it less digestible. This is why the patient’s condition remains undiagnosed and/or misdiagnosed, and their health continues to deteriorate. When doctors do make the connection, they recommend synthetic supplements or refer patients to a dietician (who is equally clueless), in addition to their pharmaceuticals, which actually make deficiency worse.

Aspirin, for example, is touted as valuable for managing a wide range of diseases, including stroke, heart disease, hardening of the arteries, headaches and even cancer. The truth is aspirin causes a greater amount of disease than it cures, and is responsible for its own unique and potentially fatal disease; Reye’s Syndrome. Aspirin is toxic, it destroys nutrients, and creates deficiencies that cause heart disease and diseases involving arteries, and can cause death. My husband has been taking heart medication and aspirin since his first heart attack at age 21. He was also taking Dilantin for epilepsy when we met 30 years ago. Those drugs destroy nutrients needed for the proper functioning of his body to process fats and sugars. Now in his 50’s, he’s taking additional medications for high triglycerides, high cholesterol and high blood pressure. Those added medications are creating even greater deficiency and I fear for his health in the future. I know it will continue to deteriorate as a result of malnutrition, even though I am feeding him organic foods and giving him whole food supplements. The drugs are erasing my efforts, and investment in time and money. I have to allow each person to have their journey, and though I wish he and my clients could make changes quickly, I understand there is a learning curve. I told him the same thing I tell my clients, "I am here to support you during this process and will guide you toward your goal as long as you continue to do the work necessary to accomplish it."

The nutritional status of each of us changes rapidly. Each year it changes significantly, every month, week, day and hour. Every meal and emotion changes your nutritional status in favor of health or disease.

In determining nutritional status it is important to realize that each person’s circumstances are different and that there are numerous variables to consider, like genetics, where they live, weather conditions, economic status, social habits, thought patterns, self care, medications, exercise, mental stress, what they eat, how they eat, when they eat, food preparation, the consumption of or exposure to toxins, blood type, stress level, amount and type of exercise, sex, and age. As we age, the pancreas makes less digestive enzymes and hydrochloric acid production decreases, so supplementation may be necessary.

Whole unprocessed foods provide nutrients, while refining and processing foods destroys them. Laboratory made, synthetic, imitation food and supplements is always grossly inferior to real food. A number of unknown cofactors work synergistically with the known vitamins. Synthetic food additives are added to fake foods, which are devoid of nutrients and destroy nutrients or impair their absorption. The same is true of vitamin and mineral supplements.

Once vitamins were identified and isolated, the chemical formulas of the individual vitamins were synthesized. The purified and/or synthetic compounds are considerably less effective than the original crude extracts made from whole foods, but it goes deeper than that. The body will do what ever it takes to survive, so the body will “borrow” from its reserves the nutrients needed to make use of the substances you put in it. The body’s intention is to put back into storage the nutrients it “borrows,” but that never happens because the “foods” you eat are devoid of nutrients. When the reserves are gone, like those stored in bones, the body succumbs to extreme deficiency and disease ensues. Usually, it takes several months or perhaps years for a deficiency of a nutrient to surface as symptoms or ailments. The exception is vitamin B5, which deficiency may occur within days.

The United States is the most disease-stricken society on earth due to their Standard American Diet and fast-paced stressful lifestyle. Both of which deplete the body of nutrients. Millions suffer from vague complaints for which no diagnosis can be determined, wavering between generalized ill health and unmistakable disease. Americans are taking billions of doses of drugs every year because they are sick and in pain. Physicians lack the skills necessary to diagnose illness caused by nutritional deficiencies and recommend nutritional solutions.

Since nutrient deficiency is the cause, it makes sense that nutrients are the cure. The nutrients in organic, whole foods with their cofactors and synergy in tact is what fuels and heals the body. Symptoms are not the problem. Symptom is the language of the body communicating to us there is a problem and it’s pointing to the problem. Symptoms tell a story. I help my clients listen to their body wisdom, intuit with it and practice embodiment (get out of their head and into their body) to be detectives.

Supplementation is no substitute for optimum nutrition.
NOTE: I cannot advise you about taking a doctor prescribed medication. You must decide for yourself if it make sense to continue consuming things that cause or contribute to deficiency, and sabotage all efforts to restore your health. It doesn't matter how nice a person he/she is, or if they are highly respected in their field. If your current doctor isn't willing to have a conversation with you about how he/she can help you restore your health without drugs, I'd find a doctor who will.

Vitamin A serves innumerable functions within human tissues. To optimally utilize dietary vitamin A it is necessary to have an optimally functioning liver. Vitamin A is essential for the maintenance of optimal immunity. Immune cells, the thymus, adrenal glands, thyroid and spleen degenerate in the event of vitamin A deficiency. Some very serious ailments are associated with prolonged vitamin A deficiency, including immune deficiency, growth retardation, osteoporosis, heart disease, atherosclerosis, emphysema, kidney disease, diabetes, numerous eye diseases, prostate disorders and arthritis. Eye diseases include, corneal ulcers, conjunctivitis, night blindness, myopia, ulcerations, macular degeneration, and night blindness.

Dietary vitamin A comes from both plant and animal sources. While plants contain beta carotene, animals eat plants, and the absorbed beta carotene is split apart by enzymes within the animals intestines to form vitamin A. The form of vitamin A called beta-carotene, in addition to other mixed carotenoids, are precursor forms, meaning the body can make vitamin A from beta-carotene. Carotenoids are plant pigments found in orange and yellow fruits and vegetables, and dark leafy greens. Unlike animal derived vitamin A, beta-carotene is water-soluble and does not accumulate in the body. Carotenoid-containing fruits and vegetables have great antioxidant value.

In addition to beta-carotene, you need lycopene, the red pigment found in tomatoes, beets and watermelon to protect against cell mutations (cancer). Other important carotenoids include alpha-carotene, found in yellow-orange and dark green vegetables and astaxanthin, a cancer-protective carotenoid found naturally in orange and red fruits and vegetables as well as dark leafy greens, wild salmon, trout, red sea bream and shrimp. Two other carotenoids, lutein and zeaxanthin, found in leafy green vegetables can protect against cataracts and macular degeneration. I suggest consuming mixed carotenoids in biocompatible fruits and vegetables; sweet potatoes, butternut squash, carrots, kale, peas, cantaloupe, dark cherries, pumpkin, red bell peppers, tomatoes, mustard greens, apricots, paprika, red pepper, winter squash, spinach, papaya, mangos, basil, peaches, and lettuce are high in vitamin A. It is useful insurance against failing to supply your body with all the antioxidant protection it needs. If you must take a product instead of getting vitamin A from plants, read labels carefully to make sure the product you’re using includes lycopene and lutein, and does not contain pre-formed vitamin A. Although vitamin A is an essential nutrient, an excessive, or chronic intake of these forms of vitamin A can be toxic, leading to hair loss, confusion, liver damage, and bone loss. Never take more than 15,000 IU of vitamin A daily and no longer than 2 months. Never take large doses of vitamin A for a prolonged period of time as it is one of the few nutrients that can cause cumulative toxicity. Always consume both animal source of vitamin A and beta carotene, plus natural vitamin E in sunflower seeds or supplement made with sunflower oil, not soy or safflower.

It is important to eliminate refined sugar, alcohol, refined vegetable oils, and margarine. Refined (hydrogenated and heated) oils destroy vitamin A both in the body and within the foods in which they are contained. Extra virgin olive oil is acceptable when used sparingly. Foods should be cooked as gently and minimally as possible to avoid destruction of vitamin A molecules. Never use a microwave.

B1 Thiamine deficiency causes a condition called polyneuritis. Thiamin is required for the normal functioning of the nerves and deficiency causes inflammation of the nerve sheaths throughout the body. Known as the morale vitamin, signs of deficiency are mood changes, depression, irritability, quarrelsome, inability to concentrate, confusion, uncertainty of memory, uncooperative, fearful of some misfortune awaiting them, feeling like life is no longer worth living and suicidal thoughts. Food sources of Thiamine include, whole grains (germ and bran), fresh organ meats and eggs. Cooking destroys Thiamin. To prevent thiamin loss while cooking add acidic substances, such as lemon juice, tomato sauce or vinegar to the cooking medium. Acids stabilize the thiamin molecule preventing heat-induce destruction. Fluorescent light negatively affects it and it is lost during storage. Thiamine is inactivated by chlorinated water (cooking in, drinking, bathing, or swimming in) causing deficiency. Thiamine is absorbed in the upper part of the small intestine; the duodenum. Duodenal ulcers, pancreatitis and giardiasis (a parasite) greatly hinder thiamine absorption and lead to deficiency. Black tea, coffee, refined sugar contain compounds which block thiamine absorption. Raw seafoods like sushi, herring, oysters and lox contain thiamine antagonist enzymes called thiaminase, which split thiamine in half. Alcohol destroys thiamine and regular consumption of alcohol (wine, beer, etc) can cause such severe deficiency that is so extreme as to result in irreparable nerve and brain damage. The function of all brain cells is thiamine dependent. Any form of liver disease or dysfunction (hepatitis, cirrhosis of the liver, Gilbert’s disease) are vulnerable to develop severe thiamine deficiency. Thiamine hydrochloride is poorly absorbed. Fat soluble thiamine is a highly absorbable, superior type.

B2 Riboflavin The most critical function of riboflavin related to oxygen metabolism. Riboflavin accelerates the capacity of the lungs to remove oxygen from the air, aids in the transfer of oxygen into the cells and is critical for the utilization of oxygen at the cellular level. This is especially important to help protect the body from the ill effects of air pollution. Riboflavin is a tightly controlled nutrient that is firmly found within the cells. However, even a modest reduction in tissue stores results in cellular dysfunction. Extreme deficiency falls in the critical level. The system responsible for the production of cellular energy fails to function properly. Prolonged extreme deficiency may result in permanent damage to skin, nerves, and/or internal organs. Diseases such as cataracts, macular degeneration, retinal detachment, eczema, alopecia, and premature aging are likely to occur. One prominent symptom is reduction in the size of the upper lip. Deficiency is caused by poor nutrition, high sugar consumption, severe infections, surgery, birth control pills, malabsorption, lack of stomach acid, antibiotic use, diuretics, and mental stress. The need for increased supplementation is necessary as a result of malabsorption, high protein intake, faulty lipid metabolism, acute injuries, pregnancy and lactation.

Riboflavin is rarely in the food supply because it is one of the most unstable of all vitamins. The content in foods depends upon many factors including, exposure to fluorescent light, storage in plastic or glass containers, heating and processing. 90% of riboflavin is lost in commercially produced foods, including “fresh” produce. Farm fresh, unheated and unprocessed organic organ meats, organic lean muscle meats, eggs, almonds, organic whole milk, and organic whole milk cheeses offer the highest amounts. Riboflavin is more readily absorbed from meat than from dark leafy green vegetable sources. If you can’t eat beef, calf or lamb liver, get turkey or chicken livers. Cook meats in a crock-pot at low heat until done.

B3 Niacin is essential for fat metabolism, transport and digestions. It helps mobilize fat from adipose tissue, so it can be burned as energy. It prevents the build up of cholesterol within the liver and arteries, thus acts as a natural cholesterol lowering agent. Niacin is also involved in the synthesis of the protective fatty covering of nerves, the myelin sheath. Mild deficiency produces fatigue as a common symptom, in addition to mental disturbances such as depression and memory loss. Severe deficiency is associated with high cholesterol, diabetes, heart disease, dementia, hypertension, arteriosclerosis and arthritis. Diseases caused by niacin deficiency is exclusively caused by poor diet, the consequence of high sugar intake, refined grains, too much corn and/or consuming alcohol, which all destroy niacin. Pellagra is proof that man cannot live on bread alone. Without niacin, the body’s fuels (sugars, starches and fats) cannot be utilized by the cells and burned as fuel. The result is the accumulation of sugars and/or fats within the blood stream. This is the reason that niacin has been utilized as a heart drug. Pharmaceutical doses help reduce abnormally high blood levels of cholesterol and triglycerides. To correct this level of niacin deficiency supplement with niacin-rich foods, avoid refined sugars, white flour, refined corn products, white rice and alcohol.Niacin is absorbed throughout most of the small intestine. However, mental stress, alcohol and/or drug abuse, prescription drugs, social drinking, and eating processed foods all cause the depletion of this vitamin. Minimal niacin is stored in the body, so deficiency can readily occur if tissue levels are not continually replenished. Natural forms are nicotine acid and niacin amide.

Food sources rich in niacin include fresh organic muscle meats, fresh tuna, trout, salmon, halibut, liver, poultry, whole grain brown rice, eggs and cheeses. Vegetables have relatively low amounts of niacin. When niacin stores are depleted, tryptophan is readily converted into it, thus a diet rich in tryptophan (red meats, poultry, fish, rabbit, cheese, eggs, sesame seeds) may help. Small amounts of niacin are synthesized in the intestines by normal gut flora, provided you have sufficient amounts.

Diets rich in corn deplete niacin.

B5 Pantothenic Acid is the anti-stress vitamin. It is required for the synthesis of adrenal hormones, and they are responsible for the human body’s ability to cope with the normal stresses of life and the abnormal ones too. The adrenal glads produce dozens of hormones, each of which is an essential component of the stress-coping mechanism. These hormones are also involved in the maintenance of normal body functions, such as salt and water retention, blood sugar regulation, anti-inflammatory activity, calcium and magnesium metabolism, libido, and immune activation. Stress rapidly depletes tissue stores of pantothenic acid, so it is important for you to work with me on techniques to eliminate unnecessary stress (usually self created) and move through unavoidable stress to stop losing the pantothenic acid you consume. Americans have made extreme and prolonged psychological stress a way of life, but it’s not serving us. Adrenal hormones are used up by stress. People who experience prolonged stress (grieving, chronic health problems, marital discord) are usually severely deficient in both pantothenic acid and adrenal hormones. Stress combined with B5 deficiency can result in cell death within the adrenal glands, causing damage, but only if pantothenic acid deficiency exists. Damaged adrenals can’t produce adrenal hormones and fatigue is the first sign. Regular supplementation of B5 can help reverse stress-induced adrenal damage and function returns. Deficiency can cause symptoms rather rapidly, resulting in gradual weakness and/or fatigue. Severe deficiency of adrenal hormones may lead to a potentially fatal disease, known as Addison’s disease. Signs of extreme deficiency are debilitating fatigue, weakness, mental derangement, and chronic pain. Prolonged deficiency may result in the onset of degenerative disease, including arthritis, asthma, immunodeficiency, lupus, heart rhythm disturbances, hypoglycemia, and diabetes. Pantothenic acid is found in large amounts in a few foods.

Top sources include raw egg yolks, royal jelly, bee pollen, natural fats, organic liver, and fresh muscle meats. Fruits, pastas, vegetables and most beans are devoid of pantothenic acid, so vegetarians frequently develop B5 deficiency. To correct deficiency, eliminate caffeine, alcohol, refined sugars and processed grain products.

B6 Pyridoxine controls a broad spectrum of physiological processes, including enzymes synthesis, fat and carbohydrate metabolism, protein digestion and metabolism, hormone production, and neurotransmitter synthesis. B6 is required for the formation of a variety of highly specialized nervous system proteins called neurotransmitters; adrenaline, noradrenaline, serotonin, GABA, and tryptophan. B6 is a natural anti-depressant used in the treatment of chronic mental disturbances; retardation, anxiety, schizophrenia, mania, sleep disorders, and autism. Without B6, fatty aid metabolism comes to a screeching halt. The complete deficiency of essential fatty acids in association with severe B6 deficiency, can rapidly lead to life threatening diseases. B6 is responsible for the production of thousands of proteins in the human body. B6 is required for the synthesis of genetic material — DNA and RNA — and is an essential nutrient for the production of all cells. Of all B vitamins, B6 is the most critical for maintaining healthy function of the immune system. Vitamin B6 is needed for the production of antibodies as part of the immune response system. B6 is required for the synthesis of hemoglobin (a red protein responsible for transporting oxygen in the blood). Both antibodies and hemoglobin are proteins. B6 is an often overlooked aid in the treatment of illnesses, like carpal tunnel syndrome, high blood pressure, diabetes, depression, anxiety and insomnia. The heart muscle itself can become damaged in the event of B6 deficiency. B6 deficiency and joint disease are connected, and supplementation quickly remedies joint pain and swelling from arthritis. Fluid retention is due largely to B6 deficiency. Protein digestion and absorption is dependent on adequate supplies of B6. B6 is valuable in the treatment of epilepsy that occurs in infants and young children. B6 deficiency has been associated with peripheral nerve disorders such as diabetic neuropathy, sciatica paraesthesia, and carpal tunnel syndrome. Mild deficiency is often overlooked because the first symptom is lack of dream recall or no dreams at all. Mental disturbances such as short-term memory loss and/or depression may get your attention. Moderate deficiency symptoms develop into depression, anxiety, epilepsy, kidney stones, melanoma, diabetes, PMS, carpal tunnel syndrome, eczema and heart disease. Extreme deficiency results in impaired protein synthesis/digestion may contribute to the onset of asthma, migraine headaches, hives, and other allergy-induced diseases. Musculoskeletal conditions, such as fibromyalgia, back pain, neck pain, carpal tunnel and arthritis are associated with chronic, long-term B6 deficiency. B6 is involved with kidney function, abnormalities involving this system such as kidney stones, kidney infections, premenstrual edema, peripheral edema, and congestive heart failure. The brain and nervous system require B6 for the production of neurotransmitters like serotonin, acetylcholine, and norepinephrine. When tissue levels of B6 drop to critical levels, depression, anxiety, psychosis, mania, insomnia and convulsions (epilepsy) may result. Poor diet initiates the abnormality by inducing B6 deficiency. However, taking B6 alone may not solve the problem. The metabolism of B6 is controlled by thyroid hormone, so defective thyroid function can waste B6 supplementation. Only a small amount of B6 is stored in the body, and it is rapidly depleted by stress.

Food rich in B6 include poultry, fish, rice bran, brown rice, wheat bran, tuna, salmon, liver, white meat fowl, nuts, halibut, read meat, bananas, sunflower seeds and organ meets. The safest form of B6 is coenzyme type, that is pyridoxal-5-phosphate (PSP).

B6 is destroyed by aspirin, high blood pressure medicine, cortisone, laxatives, birth control pills, Dilantin, and antibiotics. Fluorescent light inactivates B6, so much of the food in the supermarket is depleted of this vitamin by the time it is consumed. Pyridoxine is water soluble, so much is lost when vegetables are boiled.

B12 is required for the synthesis of the internal and external components, and function of all nerve fibers, particularly the peripheral nerves, including the fatty coating which surrounds the nerves; myelin sheath. Thus, symptoms relative to the function of the brain, spinal cord, nerves and muscles often dominate the clinical picture of B12 deficiency. It was discovered that liver contains large amounts of B12, but it also stores a unique substance called intrinsic factor, which is an essential aid to B12 absorption. Since 1955 most complexes of all vitamins are synthesized, which contains none of this essential absorptive aid. B12 naturally contains cobalt. Cobalt deficiency in the soil shows up as B12 deficiency within animals. B12 testing is difficult to procure even by blood testing. However, blood tests are advisable with moderate to severe deficiency and should include hemoglobin, red blood cell count, MCH, MCV, MCHC, and a serum B12 level. It is only useful for individuals who take no B12 supplements. Severe deficiency — if left untreated, prolonged B12 deficiency may result in permanent damage of the peripheral nerves. In extreme cases where the absorption of B12 from foods is compromised, injections may be necessary. Extreme deficiency produces symptoms of permanent damage to the peripheral as well as spinal nerves. Intramuscular B12 shots on a daily or weekly basis are required to rapidly correct this potentially serious condition. Additional sublingual B12 (1,000 mcg daily) forms are absorbed directly from the tissues in the mouth into the bloodstream. Oral forms are typically poorly absorbed by individuals with chronic B12 deficiency. Folic acid enhances the utilization of B12. This is where I was in terms of vitamin B deficiency. All B vitamins were severely deficient, but this was extreme to 17 years of not being able to digest animal protein. I have learned first hand where a vegetarian diet will lead. The myelin sheath covering my nerves was deteriorating and every nerve in my body screamed in pain night and day. The weight of my clothes on my body was excruciating. If I'd sought a clinical diagnosis, I'm sure a doctor would have said I had MS and/or Fibromyalgia. I received B12 injections, sublingual and oral supplementation to begin the process of restoring B12 levels and repair my body, but it wasn't until my leaky gut healed and I was able to digest animal protein again that my nutritional status changed and health was truly restored. The healing process took over a decade. Thankfully, by some miracle, I have only minimal permanent nerve damage and my brain health was not permanently affected.

Dietary B12 is found exclusively in foods of animal origin, including organ meat, lean red muscular meats, poultry, fish, eggs and milk products. Plant sources, like seaweed and freshwater algae (the only plant sources) are far less efficient than animal sources. Meats should be derived from organically raised animals free of hormones, pesticides, and other toxic substances. Avoid pork.

Cook meat on lowest temperature and no more than medium or medium rare, otherwise you will inactivate the most biologically active component; intrinsic factor. Alcohol destroys B12 as well as its absorption. Eliminate refined sugar from the diet.

Type A’s are more susceptible to pernicious anemia because they have difficulty absorbing B12 from foods. Type AB’s have a tendency toward pernicious anemia, although not as great as type A’s. The reason for this deficiency is that the body’s use of B12 requires high levels of stomach acid and the presence of intrinsic factor, a chemical produced by the lining of the stomach that is responsible for B12 assimilation. Type A’s and AB’s have lower levels of intrinsic factor than other blood types, and they don’t produce as much stomach acid. For this reason, Type A’s and AB’s who suffer from pernicious anemia respond best when given vitamin B12 injections. This eliminates the digestive process to assimilate this vital nutrient, making it available to the body in a more highly concentrated form. I had to have IV B12 for several months, then sublingual and now I take a food source of B12 (Royal Jelly). I take my vitamin B supplement with minerals when I consume my animal protein meal and take hydrochloric acid. It makes sense to consume supplements with foods highest in those nutrients, because the cofactors present in the food to utilize those nutrients are present, creating a higher probability for synergy. Type O and B tend not to suffer from anemia because they have high acid content in their stomachs and sufficient levels of intrinsic factor. But if they do, it’s very likely because they are not making enough hydrochloric acid. This is especially true if they have acid reflux, GERD, heartburn or other similar digestive complaints.

Folic Acid is involved either directly or indirectly in virtually every chemical reaction occurring within the body because it controls the very basis of human existence; cellular growth and regeneration. There is no life without folic acid. Considering that 90% of teenagers are consuming less than the RDA of folic acid in their diets and the fact that many teenagers maintain habits that cause the destruction of folic acid, and it is easy to comprehend why this deficiency is so widespread in adults. Folic acid can be utilized for arthritis, cancer (particularly pre-cancerous lesions of the oral mucosa, lungs, intestines and uterine cervix), alcoholism, anemia, anxiety, depression, pyorrhea, PMS, gout, IBS, Crohn’s, ulcerative colitis, heart disease, macular degeneration, cataracts, and atherosclerosis. The ability of folic acid to reverse arterial disease in the elderly is worth mentioning. 90% of subjects exhibited improved circulation, plus there was an unexpected improvement in vision attributed to the localized increase of circulation within the blood vessels of the eyes; tiny capillaries that feed the retina.

Top sources of folic acid include organ meats, yeast, chicken, rice bran, dark green leafy vegetables, lean beef, veal, eggs, and whole grains. Organically grown foods contain a greater concentration of foliates than those grown by commercial farming methods. Consume the juices of the meat which is where the folic acid is found.

Tissue levels of folic acid may be dangerously low and made more deficient by agents that deplete and/or destroy folic acid; alcohol (as little as one glass of wine per day), cigarette smoke, chewing tobacco, stress, antibiotics, aspirin, marijuana and drugs. Pesticides and herbicides destroy folic acid, as do fumigants used to spray fresh produce. Folic acid is highly sensitive to light and fluorescent light may lead to a dramatic reduction of folate levels. Cooking destroys this vitamin and 95% can be lost during preparation. Avoid alcohol, refined sugars, white rice, caffeine, and white flour.

Biotin, also known as vitamin H, is a part of the B complex group of vitamins. Biotin is a critical component of several human enzymes systems that control such essential functions as protein synthesis, fatty acid synthesis/metabolism, white blood cell activity, and sugar metabolism. Biotin deficiency creates defects in three major areas; the dermatological (hair and skin), neuromuscular (nerves and muscles), and immunological systems. Biotin is effective for hair loss, since hair consists largely of protein and essential fatty acids. Biotin deficiency is also associated with elevated levels of LDL cholesterol, inflammation, paralysis, heart problems including heart palpitations, and general depression. Biotin is heavily involved in carbohydrate metabolism, so it is effective in lowering excessively high blood sugar counts, as seen in diabetics. In some diabetics, biotin was so effective in normalizing blood sugar levels that the need for insulin was eliminated.

This nutrient is in eggs, but raw egg whites contain a substance which destroys the naturally occurring bacteria in egg yolks, as well as that stored in the tissues. Don’t eat raw eggs. However, high heat destroys B vitamins. So, I cook only the whites at a very low temperature to get the maximum nutrition from organic eggs. Other sources include organ meats, legumes, and nuts. Vegetables, fruits, and grains contain little to no biotin. Biotin is synthesized by bowel bacteria.

Biotin negatively affects Candida, and biotin production by beneficial bacteria is just one part of how they were designed to prevent yeast in its intended form from mutating into its pathogenic or fungal form by growing hyphae, which are the long, branching filamentous structures or mycelia of a fungus which allows it to dig into the intestines. Antibiotics, which destroy bowel bacteria, may induce a biotin deficiency state.

A high percentage of Candida sufferers exhibit a minor to severe deficiency of biotin. The Department of Pediatrics at the University of Iowa, conducted one research study in which participants who were lacking in biotin contracted a scaly redness in the skin caused by dilatation and congestion of the capillaries. The samples of these skin lesions began to grow the Candida albicans fungus. In another study at the Department of Microbiology, Faculty of Medicine, at the University of Tokyo, when regular yeast were subjected to a biotin deficiency, the yeast turned pathogenic therefore changing into its fungal stage. Biotin is responsible for metabolizing carbohydrates, so it makes sense that since Candida lives on carbohydrates, it would interfere with you metabolizing them so it can. This explains why weakened immunity and a feeling of low energy that is associated with biotin deficiency is also a symptom of Candida yeast overgrowth.

Biotin negatively affects Candida, and biotin production by beneficial bacteria is just one part of how they were designed to prevent yeast in its intended form from mutating into its pathogenic or invasive fungal form by growing hyphae, which are the long, branching filamentous structures or mycelia of a fungus which allows it to dig into the intestines. Antibiotics, which destroy bowel bacteria, may induce a biotin deficiency state.

If you heal your leaky gut and reestablish the beneficial bacteria in your intestines, and these bacteria will produce a sufficient amount and proper ratio of the B vitamins as long as you feed the beneficial bacterial the correct foods. However, your body can’t wait for all of that to happen, so special attention needs to be on consuming biotin rich foods a supplement of biotin is recommended.

There has been some confusion about the relationship biotin has with candida for years. Some research studies say it promotes the growth of fungal candida, while others say it inhibits it. The thing is both are correct. What makes the difference is the form Candida is in.

Biotin is required by a variety of yeasts, fungi and bacteria for cell growth and fatty acid metabolism. Candida is able to use many nutrients to grow and spread throughout the body, but you can’t starve candida. Depriving Candida of anything it needs to live triggers Candida to mutate from its normal beneficial yeast form to its pathogenic filamentus fungal form.

Beneficial bacteria make several substances, including biotin, for controlling Candida yeast, as without biotin, candida converts to its fungal form and spreads. However, once Candida mutates into an invasive fungal form, it uses biotin as fuel for its. Obviously, there are other factors involved in the growth and spread of candida, and trying to put that all down to the presence or absence of biotin doesn’t stand up to the science.

In my experience, I have yet to see any impact of supplementing biotin or not, in terms of restoring fungal Candida to its proper form, function and station in the GI tract. What matters most is restoring immunity. The body will take care of Candida when it receives what it needs to heal. Biotin deficiency is more common than most people think, but if biotin is needed by the body, then supplementing with it makes sense.

As with all B vitamins, obviously the best way to obtain biotin is to have the intestinal bacteria to produce enough biotin to meet the body’s needs, but that can’t happen until intestinal wall integrity and beneficial bacteria populations are restored. However, if a person has contracted a systemic Candida infection, they are more likely to have a lack of beneficial flora in the intestines; therefore it’s much less likely that enough of any of the B vitamins are being produced to meet the normal needs.

Taking a B complex supplement is not a good idea because they are synthetic and the formula is an extremely abnormal balance of the various B vitamins in these supplements. For the “Recommended Daily Allowance” percentage, each B vitamin should contain 100%; so the label should read 100% RDA for all eight B vitamins. If one particular B vitamin contains 1500% of the RDA and another one contains only 50%, then you can see how quickly one could become deficient in the B vitamin containing the lesser amount. In other words, this imbalance of the RDA’s could cause an imbalance of the normal ratio of B vitamins in the human body therefore creating deficiencies of certain vitamins. I never take just one B vitamin. They need to be in proportion the way nature designed. There are cofactors required for the body to utilize them. They need to be taken with animal protein because hydrochloride in the stomach makes them bioavailable.

Vitamin C Unfortunately, it isn’t easy to get the required vitamin C by eating nutritional whole food sources. Commercial orange juice is thought to be an excellent source of vitamin C, but it contains little or no naturally occurring vitamin C. Vitamin C is destroyed by cooking, pasteurization, storage and the addition of synthetic chemicals. Less than 5% of the daily caloric intake for Americans comes from fresh uncooked foods. Unless citrus is tree ripened and eaten directly from the tree, it has no vitamin C. Most commercially grown grapefruits, oranges and tangerines are picked green and ripened in large warehouses using a ripening agent called bromine gas, which is noxious. In contrast, sunlight is a nontoxic ripening agent that activates the synthesis of vitamin C within the fruit. Gas ripening is widely practiced by commercial producers of produce. Only locally grown and/or organic produce can be trusted.

Americans are exposed to a wide range of anti-vitamin C agents that inactivate or destroy this nutrient by a process known as oxidation. Oxidative agents include, coffee, sulfites, nitrates, cortisone, antibiotics, aspirin, pain killers, Indocin, Motrin, Voltaire, or Clinoril, radiation treatments, antihistamines, smoke from burning wood, carbon monoxide, chemotherapeutic agents, glue vapors, x-rays, refined sugar, radioactive dyes, cleansers and degreasers, black tea, MSG, food dyes (synthetic), birth control pills, cigarette, pipe, cigar smoke and chewing tobacco, pesticides, smoked foods, natural gas, inorganic iron, exhaust fumes, paint vapors, and microwaves.

We live in a toxic world, and toxins from the air, water and food all destroy vitamin C. This is particularly true for those who consume deep fried foods and sugary snack foods. Mild deficiency symptoms are often vague. With moderate deficiency, collagen production is adversely affected, leading to skin aging and cellulite production. Extreme deficiency will cause damage to critical organs unless your deficiency is corrected quickly. Frequent dosage is necessary to maintain high blood levels. Prolonged vitamin C deficiency may result in degenerative changes within a number of tissues, including joints, spine, spleen, thymus, lymph glands, liver, adrenals, ovaries, heart, arteries, veins, testes, and thyroid gland. Vitamin C deficiency may occur within white blood cells, which leads to a significant reduction in their microbial killing power. A lack of vitamin C also causes a reduction in interferon syntheses, and this chemical is the body’s most crucial anti-vital compound. While scurvy is uncommon today, low-level vitamin C deficiency affects millions of Americans. You are at higher risk for deficiency if you:
take anticoagulants, cortisone, are/were a drug addict
live in a nursing home
work in a tanning salon
work as a gas station attendant
work as a beautician
work in or near a chemical or nuclear plant
work with nuclear waste disposal
work as a miner
truck drivers and heavy equipment operators
oil and gas refinery employees
work in a synthetic fiber and/or carpet plant
work as a farmer using toxic chemicals
work as a dry cleaner
are a pressman
work in a water/sewage treatment plant
work as a roofer or road/asphalt/tar crew
work in a plastic factory
install ceramic tile or carpet
work as an airline mechanic, airport ground crew or pilot due to jet fuel fumes
rubber/tire manufacturing plant employees
better plant employees
furniture refinisher

The dietary habits, as well as the environments Americans live in, expose them to a number of substances which destroy vitamin C, but high stress causes vitamin C to become rapidly consumed within the body and also is excreted through the urine. Without vitamin C the body can’t produce enough adrenaline, adrenal steroids, neurotransmitters, and similar substances which maintain normal cellular functions. Fatigue forces you to consume “uppers”; sugar, coffee, tea, cigarette, alcohol, and even drugs in an attempt to achieve a quick remedy for tiredness caused by vitamin C deficiency. The morning begins with a cup fo coffee and a sweet roll - a zero vitamin C breakfast that depletes vitamin C. Thus, you start your day with a negative C balance — a nutritionally disastrous circumstance. To make matters worse, you take several smoke breaks throughout the day or are exposed to second hand cigarette smoke. A migraine develops so you take aspirin, followed by more coffee and sugar. What little vitamin C may have been in the tissues is thoroughly decimated by noon. Lunch is filled with nitrate treated meat and deep fried food which oxidizes vitamin C. Sinus congestion from the onset of a cold is remedied by antihistamines, which destroys vitamin C. This scenario continues into the next day, week, month, year. No-one should be surprised if this person suddenly dies of a heart attack, suffers a stroke or some other severe disease, or develops cancer at a young age. Just as vitamin C is destroyed by these dangerous habits, other crucial anti-stress and anti-cancer nutrients are depleted; vitamin A, beta carotene, vitamin E, B vitamins, selenium, magnesium and calcium.

A typical American menu: Commercial cereal sweetened with sugar, skim milk and orange juice for breakfast. Perhaps eggs and bacon (nitrates). Lunch is a luncheon meat sub or burger with fries. Snack is a soda and potato chips. Dinner is a well done steak, mashed potatoes, bread with margarine, salad (iceberg lettuce, tomato, dressing), dessert and coffee with sugar or artificial sweetener. Total vitamin C content is maybe 27 mg, if that. The coffee steals 5 mg, sugar takes 20 mg, food additives steal 10 mg, inorganic iron in flour products robs 20 mg and exhaust fumes from driving to and from work steals 20 mg. = -48 mg. You get the idea.

Avoid all substances and exposures that destroy vitamin C. Avoid refined sugar, coffee, alcohol, stop smoking or avoid exposure to tobacco smoke. If you are trying to quit smoking, take higher doses of vitamin C than recommended throughout the day. Instead of reaching for another cigarette or cup of coffee, take a food sourced vitamin C supplement.

Vitamin D is not a vitamin, but a hormone your body makes. when the sun’s rays strike the skin, they provoke they synthesis of the hormone D from cholesterol, which is located in large quantities within the skin’s cells. Once synthesized, it is absorbed into the blood or may remain within the skin. Thirty minutes of sun exposure per day may supply an individual’s hormone D needs. However, a deep dark tan will diminish hormone D production, since excess sun damages skin cells which produce this nutrient.

Ideally, hormone D should be included in the diet. Food sources include, whole milk, yogurt, cheese, butter, liver, fatty fish - sardines, mackerel, herring, salmon, tuna, halibut, fish liver oils and whole eggs), even if you get adequate amounts of sunlight. Eating fish is preferable to taking cod liver oil, because the oil may become rancid with time. Purchase smaller bottles of cod liver oil and don’t use oil that has been open and unused for a while. There are no vegetable sources of “vitamin” D or cholesterol, so vegetarians are at high risk of developing diseases caused by deficiency. People eating a low cholesterol diet and/or taking cholesterol lowering drugs are at very high risk of developing cancer, diabetes, dementia, lupus, adrenal insufficiency, immune deficiency, prostatitis, visual problems and heart disease. Hormone D stimulates the absorption and metabolism of calcium, so it is important in the prevention of osteoporosis. It is calcium which stimulates the firing of nerves and modulates the contraction of muscle contractions, notably the heart muscle. Calcium is necessary for strong teeth, cell growth, and blood clotting. Cholesterol is essential for a variety of normal physiological functions and making compounds needed by the body, including estrogen, progesterone, testosterone, aldosterone, vitamin K, and cortisone. Avoid supplements containing D2 (ergocalciferol) because it is highly toxic. Cholecalciferol is essentially the same as the one produced within the skin.

Vitamin E is one of the body’s most crucial antioxidants, acting to neutralize a variety of toxins before they can cause damage to cell membranes. It readily dissolves into the fatty layer of cell membranes and acts to protect the membranes from potentially damaging compounds. Once cell membranes are damaged, the cells usually die or become unable to function properly. There seems to be no limit to the utility of this substance in the prevention and treatment of disease. It protects the digestive tract against cancer-causing chemicals. It reverses the damage on the lungs and other tissues induced by toxic chemicals such as carbon monoxide, sulfur dioxide and petroleum chemical fumes, It protects the skin from the suns rays. It helps prevent eye damage from aging, excessive sunlight, and toxic chemical exposure. Individuals who regularly take supplemental vitamin E, which has 8 parts or it won’t work, are significantly less likely to develop cataracts than those who take no supplements. It prevents arterial and heart tissue damage due to aging or toxic chemical ingestion. It halts breast tissue damage from the ingestion of toxic fats (polyunsaturated fats; deep-fried oils) and helps reverse fibrocystic breast disease. It blocks the growth of certain tumors, notably melanoma. It increases blood flow to the internal organs, prevents slugging of the blood, and enhances the heart’s pumping ability. It increases virility by boosting sperm count and enhancing the fertilization process. It prevents cellular membrane damage from dietary toxins such as alcohol, tobacco smoke and polyunsaturated fats. It helps prevent bleeding disorders, such as placental hemorrhaging, menorrhagia (heavy menses), and nose bleeds, by normalizing blood clotting.

Vitamin E is fat-soluble, and that’s why it is primarily in fatty foods. A secondary source is dark green leafy vegetables. Food sources include, almonds, sunflower seeds, hazelnuts, avocados, salmon, spinach, organ meats, beef, lamb. Synthetic vitamin E may be less expensive, but it is also far less effective.

Destroyers of vitamin E include radiation from medical x-rays, radon contamination personal computers, television and video games, and radioactive dials from toys and/or watches containing radium dyes. Nitrated meats (ham, bacon, salami, and bologna) are significant vitamin E destroyers. Deep fried oils, margarine, and hydrogenated oils all destroy vitaminE. Inorganic iron, which is found in all white flour produces, oxidizes vitamin E.

Severe deficiency increases the risks for heart disease, hardening of the arteries, lupus, Parkinson’s disease, anemia, infertility, and immune deficiency.

I eat a hand full of organic raw or sprouted, nuts, sunflower seeds and pumpkin seeds daily. Increase your consumption of dark green leafy vegetables. Eat nuts and pumpkin seeds daily. Also, I take a full spectrum naturally rich, stabilized to prevent oxidation, vitamin E source daily of crude fortified pumpkinseed oil. I add it to salads. It is ideal, because it contains no soy, which most commercial vitamin E is derived.

Vitamin K is essential for our survival. We could not exist without it! Vitamin K stimulates the synthesis of blood-clotting factors in the liver. Those who eat low-fat diets can develop internal bleeding and thinning of the blood. Severe vitamin K deficiency is potentially life-threatening, although rare, because the human body has the ability to synthesize enough vitamin K in the liver to keep blood clotting normalized. Vitamin K is also produced by certain naturally occurring intestinal organism, if you have them. Bacterial synthesis is such an important source that a disruption of the gut micro biome readily leads to a deficiency. The use of drugs such as antibiotics and cortisone are a primary cause of vitamin K deficiency.

Food sources include, alfalfa meal, spinach, Brussel sprouts, cabbage, cauliflower, kale, liver, lean meats.

Mild deficiency increased your consumption of dark green leafy vegetables and foods containing vitamin K. Severe deficiency. See doctor immediately.

Taking aspirin, cholesterol-lowering medicines, blood thinners and antibiotics destroy vitamin K. I take a vitamin K supplement with vitamin E to help conserve and regenerate vitamin K. Vitamin C and bioflavonoid supplements help keep arterial tissues strong and prevent bleeding. Avoid meats that may contain antibiotic residues. I also take a high quality, refrigerated (viable) and specially encapsulated to be delivered in the intestines — probiotic daily.

Deficiency causes disfunction and drugs increase deficiency, which increases dysfunction

We have built a medical system of failure. For every drug and procedure, there is an unseen but very real downside of not only getting worse more quickly and thereby needing drugs until the drugs no longer work, but also the onset of seemingly unrelated, often "incurable" medical problems, accelerated aging and earlier death. Unfortunately, many people are brought to their knees, literally, and in the depths of despair to learn that medical schools don't teach doctors to heal the body. They merely manage symptoms with drugs and when an organ fails they do surgery. An unending avalanche of symptoms inevitably occurs once you have started on just one drug. Nutritional deficiencies cause system malfunctions. Doctors use chemicals (drugs) to manipulate chemical processes in the body, while at the same time the drugs cause the body to lose the minerals and nutrients it is already deficient in, increasing deficiency that cause the system malfunction to begin with.

For example, Diuretics (fluid pills) are given to people with high blood pressure. By letting some of the fluid out of this closed system, blood pressure goes down. Diuretics cause the body to excrete potassium and magnesium. But low potassium causes high blood pressure in the first place. High blood pressure can be caused by spasm of the microscopic muscles that surround blood vessels. Vessels spasm is caused by low magnesium. Diuretics actually make you get worse by accelerating the loss of minerals that caused high blood pressure in the first place. Taking magnesium and potassium won't help because the drug deactivates it, thus wasting the money you invested in the supplements. Diuretics raise homocysteine, which is four times more potent a predictor of early heart attacks than high cholesterol is and can put you at an even higher risk of sudden heart attack. That's only one of many examples. Keep in mind also that coffee — is a diuretic. The loss of potassium and magnesium leaves you feeling weak, tired and irritable. People reach for coffee to get a boost of energy, again creating the very problem they are trying to remedy — lack of energy. Instead of reaching for a drug or caffeine, give the body what it needs to correct the cause of the dysfunction. The amino acid arginine make the body take-up more magnesium and magnesium helps correct potassium levels. It's a win-win situation when you take whole food sources of nutrients, because they harmonize in concert.

Another example is beta-blockers, also used for hypertension (high blood pressure). These deplete zinc, raise triglycerides, usher in diabetes, lower protective HCL, cholesterol and poison your thyroid hormone so it actually cannot convert T4 to T3. Every drug causes bad side effects and steals nutrients from the body, as well as making sure you will get sicker and need more drugs. The guidelines for medicine do not include testing for these created deficiencies and they tests they do run are woefully inadequate for determining the health of an organ, system or the entire body. When tests do show abnormality, it's too late to correct.

ACE inhibitors poison an enzyme in the kidney, thus bringing blood pressure down. The nutrient vitamin D3 (not D2), of which there is an epidemic of deficiency in the US, is an important nutrient for lowering blood pressure, but also keeps arteries from building up calcium and cholesterol, the very reason you are told to take a statin. To make matters worse, foods and milk is fortified with D2, a cheap synthetic form that counters many of the good effects of real vitamin D3. Vitamin D3

NSAIDs are a non-steroidal anti-inflammatory drug that may quadruple the heart attack rate. The accumulation of lead from auto exhaust, industrial pollution, food additives and other sources may cause high blood pressure when it reaches a critical level. When you detoxify the body of heavy metals, lots of symptoms disappear, like arthritis, poor memory, anemia, heart and kidney problems, chronic pain and nerve sensations, bone disorders and more. High fructose corn sugar, dextrose and sucrose are all sugars that can trigger high blood pressure. To correct mineral deficiencies that cause hypoglycemia, manganese, magnesium, vanadium, chromium and zinc need to be restored to optimal levels in the body.

Statins are one of the most dangerous drugs ever made. They poison the liver's ability to make cholesterol. Cholesterol is not the demon it has been made out to be. It is nothing more than a messenger that calls attention to inflammation and repairs damage before caused by free radicals that have drilled holes in cell membranes. It's the free radicals that are the villain, not cholesterol. Cholesterol is needed by all your glands and all your glands are needed to keep you from having a heart attack. Cholesterol is the primary ingredient in all your cell membranes, and the starter molecule for most hormones, which are needed for thyroid and adrenal function, among many others. Cholesterol is needed for repair and replenishment of cell membranes, including the cardiovascular system. Mitochondria are the energy producing organelle in every cell and they depend on cholesterol because it creates electricity — the body's energy. Cholesterol is needed for bile for digestion, detoxification and fighting pathogens in the gut and to make hormones in the brain for mood and much more. Statins poison the same liver enzyme needed to make CoQ10, which can deficiency can lead to congestive heart failure. Taking CoQ10 can correct high cholesterol, but instead doctors prescribe drugs that lowers CoQ10 and results in increased cholesterol, which worsens the condition. Cholesterol eventually rises in spite of medications and more statins are added to the regimen. Statin drugs lower selenium, whose deficiency leads to thyroid problems and inability to detoxify the daily load of chemicals that hasten disease and aging. Statins lower zinc, which deficiency leads to early heart disease and a wide range of other problems, depending on which of over 200 zinc-dependent enzymes are affected. Statins also deplete vitamin E. The list of side events are seemingly unrelated.

I could give many more examples of how drugs can contribute to the worsening of the very things they are prescribed to treat, but you get the idea. I suspect you want to find the cause and correct it once and for all. Nutrients work in concert with the body chemistry to control all disease. Let your food be your medicine.

Nutritional deficiencies predispose to disease

The nutritional status of each of us changes rapidly. Each year it changes significantly, every month, week, day and hour. Every meal and emotion significantly changes your nutritional status in favor of health or disease.

In determining nutritional status it is important to realize that each person’s circumstances are different and that there are numerous variables to consider, like genetics, where they live, weather conditions, economic status, social habits, thought patterns, self care, medications, exercise, mental stress, what they eat, how they eat, when they eat, food preparation, the consumption of or exposure to toxins, blood type, stress level, amount and type of exercise, sex, and age.

What stands in the gap between life and death is your immune system. The single most important thing that determines the strength of your immune system is the quality and kind of foods and beverages you consume. Every disease has a nutritional component.

Research has proven that every symptom and disease has its own pattern of nutritional inadequacies and every disease is improved by diet. It should be the physician’s responsibility to be knowledgeable concerning the symptoms that correspond with each nutritional deficiency and capable of performing various examinations, blood tests, and procedures to confirm precisely which nutritional deficiencies need to be addressed, without guesswork. The truth is, guesswork is commonly applied in today’s medical practices because physicians possess little knowledge about nutritional diagnosis and even less about nutritional prescription. The majority of physicians simply do not believe that poor or inadequate nutrition initiates disease and they minimize the crucial role of diet in reversing nutritional deficiencies. Doctors advise their patients to eat margarine instead of real butter, imitation ice cream instead of real ice cream, synthetic cheese instead of real cheese, skim-milk instead of whole milk, soy instead of real meat, and fake eggs instead of real eggs. This is nonsense parlayed by so-called health authorities. Processing removes foods nutritional value and makes it less digestible. This is why the patient’s condition remains undiagnosed and/or misdiagnosed, and their health continues to deteriorate. When doctors do make the connection, they recommend synthetic supplements or refer patients to a dietician (who is equally clueless), in addition to their pharmaceuticals, which actually make deficiency worse.

Aspirin, for example, is touted as valuable for managing a wide range of diseases, including stroke, heart disease, hardening of the arteries, headaches and even cancer. The truth is aspirin causes a greater amount of disease than it cures, and is responsible for its own unique and potentially fatal disease; Reye’s Syndrome. Aspirin is toxic, it destroys nutrients, and creates deficiencies that cause heart disease and diseases involving arteries, and can cause death. My husband has been taking heart medication and aspirin since his first heart attack at age 21. He was also taking Dilantin for epilepsy when we met. Those drugs destroy nutrients needed for the proper functioning of his body to process fats and sugars. Now in his 50’s, he’s taking additional medications for high triglycerides, high cholesterol and high blood pressure. Those added medications are creating even greater deficiency and I fear for his health in the future. I know it will continue to deteriorate as a result of malnutrition, even though I am feeding him organic foods and giving him whole food supplements. The drugs are erasing my efforts, and investment in time and money. I have to allow each person to have their journey, and though I wish he and my clients could make changes quickly, I understand there is a learning curve. I am here for you during this process and will guide you toward your goal as long as you continue to do the work necessary to accomplish it.

Whole unprocessed foods provide nutrients, while refining and processing foods destroys them. Laboratory made, synthetic, imitation food and supplements is always grossly inferior to real food. A number of unknown cofactors work synergistically with the known vitamins. Synthetic food additives are added to fake foods, which are devoid of nutrients and destroy nutrients or impair their absorption. The same is true of vitamin and mineral supplements. Once vitamins were identified and isolated, the chemical formulas of the individual vitamins were synthesized. The purified and/or synthetic compounds are considerably less effective than the original crude extracts made from whole foods, but it goes deeper than that. The body will do what ever it takes to survive, so the body will “borrow” from its reserves the nutrients needed to make use of the substances you put in it. The body’s intention is to put back into storage the nutrients it “borrows,” but that never happens because the “foods” you eat are devoid of nutrients. When the reserves are gone, like those stored in bones, the body succumbs to extreme deficiency and disease ensues. Usually, it takes several months or perhaps years for a deficiency of a nutrient to surface as symptoms or ailments. The exception is vitamin B5, which deficiency may occur within days.

The United States is the most disease-stricken society on earth due to their Standard American Diet and fast-paced stressful lifestyle. Both of which deplete the body of nutrients. Millions suffer from vague complaints for which no diagnosis can be determined, wavering between generalized ill health and unmistakable disease. Americans are taking billions of doses of drugs every year because they are sick and in pain. Physicians lack the skills necessary to diagnose illness caused by nutritional deficiencies and recommend nutritional solutions.

Untold Americans suffer from a potentially life-threatening illness due almost exclusively to vitamin deficiency; pernicious anemia — a condition marked by a deficiency of red blood cells or of hemoglobin in the blood, resulting in pallor and weariness. The disease is the result of vitamin B12 deficiency. With this type of anemia there are usually plenty of red blood cells. However, the shape of the cells becomes distorted, and cells become enlarged. This reduces their oxygen carrying capacity which leads to a variety of symptoms, including fatigue, lassitude, headaches, memory loss, depression and mental confusion. The most common manifestations of pernicious anemia are the neuropsychiatric disorders which are associated with neurotransmitters; chemical messengers within the brain and along the nerve sheaths. Protein, B vitamins, and mineral deficiencies play a role in developing depression, paranoia, psychosis, and dementia, and are the missing link for reversing psychiatric disorders.

There is no “magic bullet” or easy solution. It is important to be aware that every $ you spend on things that don’t nourish the body is not only making you poorer financially and physically, but affects your ability to work and provide for your future finances and health. Food dyes inactivate vitamin B6, folic acid, and vitamin C. Fluoride in municipal water supplies destroys vitamins B1, C, E, beta carotene and disrupts the function of all human enzymes. Prior to factory farming, all foods were “organic,” grown in virgin soil without the use of toxic, synthetic chemicals that bind minerals and make them unavailable for plants to absorb. In that age the health-giving qualities of food were regarded as more important than economic concerns. The quality of food was rarely an issue. Today, Americans survive, not thrive, because they consume food which appears to be normal, but is actually nutritionally defective. On the other side of this lifestyle are things like Parkinson’s disease, Alzheimer’s, cancer, heart disease, diabetes, stroke, arthritis, lupus, multiple sclerosis, fibromyalgia, psoriasis, colitis, hepatitis, nerve pain, obesity, depression, migraine headaches, Bipolar disorder and an assortment of degenerative diseases that afflict tens of millions. Be the exception!

Since nutrient deficiency is the cause, it makes sense that nutrients are the cure. The nutrients in organic, whole foods with their cofactors and synergy in tact is what fuels and heals the body. Symptoms are not the problem. Symptom is the language of the body communicating to us there is a problem and it’s pointing to the problem. Symptoms tell a story. We are going to listen to the body, intuit with it and practice embodiment (get out of your head and into your body) to be detectives. The clues to your healing are found in your journey. This will be an adventure of discovery and conquest. Together, we are going to take back your health.

A low-salt diet is DANGEROUS

Salt well

Two kinds of salt - Celtic Sea Salt / Real Salt vs Sodium Chloride

I was aware as a child that my grandmother and my great-grandmother had very different forms of salt in their respective kitchens. My great-grandmothers "salt well" contained "rock salt" back then, with large gray crystals. Grandma's refined "table salt" was pure white and flowed easily through small holes in the metal lid that topped a clear glass shaker container on her kitchen table. I didn't understand the difference then, but I did notice that there was some discussion and controversy over it. Later, I discovered the difference.

A bit of history

The Native Indians valued salt as essential to sustain life and traveled great distances to gather deposits that were left on the shores of oceans and lakes. Such pilgrimages required purification of the body and mind, and were taken very seriously. So sacred were these sites that, if warring tribes met there, they would put down their weapons and honor the salt. Salt was also used for ceremonial rites, in addition to it's culinary uses. The importance of salt was also understood by people in early America, as whenever they went to town for supplies, a bag of salt was always on the list.

Salt has been widely and regularly used throughout history and for many thousands of years people consumed more than 10 times the amount of salt we consume today, because it was a primary food preservative before the invention of refrigeration. The average person was consuming 100 grams (about 43.5 teaspoons) of salt per day as compared 10 grams (1.5 teaspoon) or less of salt the average American consumes per day, today. A low-sodium diet contains 1 teaspoon of salt or 2,300 mg of sodium per day or less. The American Heart Association recommends even lower amounts, suggesting people eat less than 1,500 mg a day — less than two-thirds of a teaspoon of salt. Yet, we struggle with far higher rates of hypertension than they did back then.

A low-salt diet is dangerous


The rise in hypertension, obesity and diabetes began in the early 1900s, and parallels a reduction in salt intake. The refrigerator replaced the ice box in the 1930s. Salt intake has actually decreased while all these chronic diseases have increased. The idea that salt intake correlates with blood pressure was first expressed by Ancel Keys in 1953 and then in another study in 1988. Keys drew a linear line saying that hypertension problems rose as salt intake increased and showed an association with fat intake and deaths due to coronary disease. When you look at the 48 civilized countries that were studied, there was actually a reduction of blood pressure as real salt intake increased. The Japanese and South Koreans consume the most salt, and enjoy the longest life span. But none of this was mentioned in their report. These doctors seemed to just pick the populations that fit their hypothesis and basically found what they wanted to find. Unfortunately, as salt was vilified, sugar ended up getting deferential treatment. People were being told sugar is just energy and not harmful to your body. In truth, sugar was the addictive white substance, not salt.

The demonization of salt movement was then popularized by the Dietary Approaches to Stop Hypertension (DASH) study (1994-97), in which lower sodium chloride (refined salt) intake resulted in dramatic improvements in blood pressure. However, the DASH diet is not only lower in refined salt, but also lower in processed foods and refined sugars in particular. Consuming more whole foods and lowering processed sugar has a far greater impact on your blood pressure than salt. Today, most processed foods are loaded with added sugar, refined salt (sodium chloride) and harmful industrially processed oils while containing virtually no healthy saturated fats or natural, unprocessed salt. The most effective way to improve insulin resistance is to consume high quality, healthy fats, organic whole grains and real sea salt. So the experts have it all wrong and eating real "salt," not sodium chloride can save your life.

No evidence exists in history that an increase in salt intake has ever paralleled a rise in any chronic disease. Recent studies show the highest risk of cardiovascular events and early mortality at a low salt intake, even versus a high-salt intake. Patients who are told by their doctors not to add salt to their food and stay on a low-salt diet began having new symptoms like muscle fatigue, muscle spasms, cramps and heart palpitations. They were suffering from symptoms of salt deficiency and severely dehydrated. Within a few days of adding real salt to their diet, all of these symptoms went away. Some patients’ ended up reducing or eliminating their prescription diuretics for high blood pressure.

Your blood pressure may indeed go down when you reduce your refined salt intake. The problem is that your total cholesterol to high-density lipoprotein (HDL) ratio, which is a much better predictor of heart disease than low-density lipoprotein (LDL), is worsened right along with it. Triglycerides and insulin are also increased. So, overall, your heart disease risk increases rather than decreases, even though your blood pressure readings appear better. If you go low-salt, the coronary heart disease mortality can be increased almost twofold. What’s worse, salt deficiency also increases your chances of developing insulin resistance, because one of the ways in which your body preserves salt is by raising your insulin level. Higher insulin helps your kidneys retain more salt. Insulin resistance is associated with heart disease, but also other chronic diseases. The low-salt diet advice can cause more harm than good.

If you follow a ketogenic or low-carb diet trying to starve Candida, you will wake up with severe intractable muscle cramps at night due to excessive sodium loss. When you go from consuming 400 grams of carbohydrates every day to reducing your carbohydrate intake to less than 50 grams, your insulin levels dramatically go down, glucagon goes up, and then you start producing negatively charged ketone bodies. Negatively charged ketone bodies pull positively charged sodium ions out in the urine, when you cut your carbohydrate intake. This dramatically depletes your body of salt. The other issue is that the loss of exogenous glucose is now reducing your absorption of sodium. Glucose helps us absorb sodium, so when you are no longer consuming high amounts of glucose, you are also not absorbing as much sodium. Coffee consumption will also rapidly deplete your salt stores.

Low-Sodium Diets Decimate Magnesium and Calcium Levels

Your salt status also directly controls your magnesium and calcium levels. If you do not get enough salt, your body starts pulling sodium from your bones, and also strips your bones of magnesium and calcium to maintain a normal sodium level. Your body will also maintain sodium by decreasing the amount of sodium lost in sweat, excreting magnesium and calcium instead. Low sodium will elevate aldosterone, a sodium-retaining hormone, which also reduces magnesium by shuttling it out through your urine. Magnesium insufficiency will also trigger muscle cramps. A low-sodium diet is one of the worst things you can do for your health, especially your bone and heart health, as magnesium is one of the most important minerals for biological function. As an interesting side note, having a healthy magnesium level can help mitigate some of the negative impacts that electromagnetic fields (EMFs) can have on your body. The reason for this is because EMFs activate voltage-gated calcium channels in your cells, and magnesium is a natural calcium-channel blocker. Sweating will also eliminate salt from your body, so if you sweat a lot, you may get rid of more than you add back in if you’re on a low-salt diet. While it’s difficult to consume harmful amounts of sodium, it’s easy to end up with too little. We can’t manufacture an essential mineral. The problem is refined salt and not getting enough real salt.

When you are exercising, your muscles are losing salt. When you exercise in the heat, there is a tenfold increase in heat stroke if you follow a low-salt diet. Athletes want to increase blood circulation. Salt is the solution. The benefits are you’re acutely increasing blood volume, you’re increasing your blood circulation and you’re reducing your heart rate, which is important for endurance. Also, salt is one of our best vasodilators. That allows heat to escape the body. I mix 1/2 teaspoon sea salt with lemon juice, lime juice, SweetLeaf Stevia, Eidon ionic multi-mineral and electrolytes in 32 oz. of water. It’s like a lemon-lime Gatorade without the sugar. That’s how I preload with a dose of salt before I exercise, which is much better than trying to catch up later. Then I don’t get the muscle spasms and twitches after.

Our bodies control salt intake

If you’re eating a whole food diet, you’re probably eating a very low-sodium diet, as whole foods do not contain much, if any, salt. As a result, you may need to make sure you’re salting your food. As for how much to add, the general recommendation is simply to salt to taste. Your body has a built-in “salt thermostat” that basically tells you how much you need by regulating your craving for salt. There’s actually little concern about getting too much salt, because any excess will be expelled through your kidneys. A person with healthy kidneys can consume at least 86 grams of salt per day.

Celtic Sea Real Salt

Real Salt is essential to health and life

Our ancestors recognized the value of the life-giving and healing qualities of salt. The body hungers for "real salt" as part of our instinct. Salt from the sea is the most complex combination of 92 essential minerals on the planet. Its composition is virtually identical to the mineral makeup of our body fluids and provides the identical natural balance of bioavailable trace elements and macro-nutrients that are able to restore our internal seas.

Truly natural salt, sea salt from the oceans, has the most exquisite taste. It is obtained by using only the simple, natural processes of wind and the sun to dry sea water. It is the lowest in sodium and the richest in precious beneficial elements.

Real salt is wet! All of the essential trace elements and macro-nutrients stay within the salt crystal only as long as the salt retains its moisture. The moisture-retaining part of sea salt is dependent upon the magnesium salts contained within the crystals, and are highly water retentive. Moisture assists in the transfer of the trace elements and macro-nutrients from the earths oceans to our internal oceans.

Real salt is not crushed or ground! It retains its light gray cube shape, which defends the integrity of the natural elements by exposing the least amount of surface area, so water and oxygen cannot penetrate the natural cubic structure and alter it's components. However, once broken, the salt's surface area increases and invites rapid oxidation and dehydration. Unrefined sea salt retains its moisture and you can see a little brine has settled at the bottom of the clear plastic packaging it comes in.

Storage and use: Real salt is best kept in a glass or ceramic container with a loose fitting lid, like a salt cellar or salt box. It is best to mix the contents at the top of the bag or container with the wet contents at the bottom to even out the moisture content before use. Celtic Sea Salt easily dissolves in the moisture of food and is best added near the end of cooking. If added to food just before eating, it enters the body in a non-iodized form, which lessens some of its advantages.

(Luke 14:34 Salt is good, but if salt looses it's flavor, how will it be seasoned? It is neither fit for the land or the compost pile, but to be thrown out.)

Reference: Sea salt's Hidden Powers By Jacques de Langre, PhD. The Bible and the American Indian Museum in Washington D.C.

Refined Salt is Sodium Chloride

Refined salt was the result of industry's demand for a chemically pure sodium chloride, which was needed for the manufacture of chlorine and plastic, as well as metallurgical and atomic energy uses. Salt makers profited from selling several of the minerals elements that they removed from the salt, separately. In addition, they sold the public on the idea that this white "table salt" was cleaner, purer and looked better presented in an easy to use "salt shaker", but few people knew that refined, pure sodium chloride is a poison.

Most of the salt that is purchased today has been harvested mechanically from salt deposits in the earth, with heavy machinery. It has traveled through metal pipes, been exposed to high heat in order to crack it's molecular structure and strip away its essential nutrients. Then it is further assaulted by chemical additives to make it flow freely, non-caking agents, bleached white and iodized. Today's refined white table salt is artificial and contains only 2 essential minerals; sodium and chloride, nothing more.

Mineral Supplements: Man attempts to return these lost trace elements and macro-nutrients to their diet by using synthetic or inorganic forms as substitutes for the real thing, but the end result is poorly utilized and unbalanced. There is a narrow measurable difference between what is essential and what is toxic. It is not enough to have the proper quantity and ratio of needed nutrients in the diet. These trace elements must be active and capable of being metabolized. The absence of properly utilized trace elements causes many of the normal functions of the human body to be inhibited or stop working all together. This leads to deficiencies that allow illness to become established, which begins a vicious cycle of even greater nutritional deficiency and the loss of immune response, allergies and many serious health problems.

The presence of bioavailable trace elements and macro-nutrients gives the body the ability to restore it's own biochemical balance. Unrefined ocean salt completes the requirements of essential elements in precise dosages that are balanced naturally, supplying trace elements and macro-nutrients that are virtually unavailable from the plant world.

Pay Attention to Your Sodium/Potassium Balance

It is important for you to pay attention to your sodium-to-potassium ratio, which has a far stronger correlation to blood pressure than does salt intake alone. It is generally recommended that you consume five times more potassium than sodium, but even though most Americans are consuming a low-salt diet, they eat twice as much sodium as potassium. If you're eating mostly processed foods and few fresh vegetables, your sodium-to-potassium balance is most likely to be inverted. Imbalance in this ratio can lead to high blood pressure and contribute to a number of other health problems, including but not limited to:
  • Kidney stones
  • Memory decline
  • Osteoporosis
  • Erectile dysfunction
  • Stomach ulcers and stomach cancer

Subpopulations That May Need to Restrict Salt Intake


Overall, most people do not need to worry about consuming too much salt. However, there are some salt-sensitive people who may need to limit their salt intake to 2,300 mg per day. This includes those with:
  • Endocrine disorders
  • High aldosterone levels
  • Cushing’s syndrome
  • Elevated cortisol
  • Liddle syndrome, a rare condition affecting about 1 in 1 million individuals, causing them to retain too much salt. If treated with amiloride, salt intake probably does not need to be restricted

Conditions That Contribute to Sodium Loss


On the other hand, there are conditions that contribute to sodium loss or prevent your body from absorbing salt well, thereby raising your need for additional salt. This includes:
  • Inflammatory bowel diseases (IBD) like Crohn’s and ulcerative colitis
  • Bariatric surgery, and those who have had their intestine and/or colon removed
  • Sleep apnea, as the lack of breathing increases blood flow to the thorax and increases central blood pressure. This tricks your body into thinking it’s overloaded in salt, triggering the excretion of salt. Sleep apnea can cause you to lose about 3,000 mg of sodium each night
  • Kidney diseases such as polycystic kidney disease and glomerulonephritis (interstitial damage to the tubules that causes salt loss)
  • Irritable bowel syndrome (IBS)
  • Hypothyroidism (as thyroid hormones allow your kidneys to reabsorb salt)
  • Adrenal deficiency
  • Celiac disease

I hope you found this article helpful. I wish you optimal health, safe travels and many blessings.

This article contains general information about medical conditions and treatments and is not direct medical advice for your specific situation, and should not be treated as such. You should never delay seeking medical attention, disregard medical advice, or discontinue medical treatment because of information in this article.