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31 Lundy's Lane, Newmarket, Ontario L3Y 3R7, 905-898-1230

905-898-1230

Posts for: February, 2013

Regardless of the amount of miles we log every week, training for a marathon, or just a few miles every couple of days, most of us should have 2 pairs of the same runners allowing us to interchange them every other run.  The reason for this is that the shock absobing material usually takes close to 24 hours to bounce back to original form.  Interchanging our runners provides the most support for our feet.  Make sure that socks are also changed on a regular basis to avoid skin problems.  Make sure to stretch the Calves, and plantar fascia, before and after all runs.          Warming up our quads and hamstrings is a great way to get the most of our run without injury.  Pain in the heels/plantar fascia/calves/achilles heel may be prevented with the use of ORTHOTICS   Contact our office at 905-898-1230 to determine the need for ORTHOTICS.

Brought to you by Dr. Howard Zamick, Chiropractor, Newmarket Chiropractic & Sports Injury Clinic, Newmarket, Ontario. 25 years experience in treating Sports Injuries


Gluten Intolerance: Is It A Fad?

By Marlene Merritt, DOM, LAc, ACN

You probably have heard the grumbling from some people, saying how could gluten intolerance be real, we've eaten wheat since biblical times and that this is all in people's heads. You see whole sections of supermarkets devoted to eating gluten-free, and restaurants trying to keep up with separate menus and options. So what's the real story on this?

 

Let's straighten out a few things first, just so we're all clear. A gluten allergy is different from an intolerance, even though people will use the terms interchangeably. They're not the same thing. An allergy is an IgE immune response of the body, and you've seen IgE responses before, ranging from hives, asthma, itchiness, to tightening of the throat and anaphylactic reactions.

The word "intolerance" refers to a different part of the immune reaction, and it can often be hours or days before the reaction occurs. And when it occurs, it can be so unrecognizable that associating it with a food might never happen. And this is the challenge of gluten intolerance.

Despite the thought that gluten intolerance is a "new" problem, it was actually recognized back in the ancient Greek days, where Areatus of Cappadocia in 100 A.D. spoke of a condition called "Coeliac Affliction" with many of the symptoms we see today (and it's from where we get the name). Dr. Willem Dicke noticed during WWII that when rationing removed wheat, barley and rye from people's diets, the incidence of childhood diarrhea he was treating diminished dramatically, and when rationing was lifted, it returned.

Gluten Intolerance So what's gluten? It's the "glue" that makes dough easy to work with — corn bread, which doesn't have gluten, tends to crumble, but dough that has gluten is stretchy and rises well. Wheat (and rye, barley, spelt and kamut) contains gluten, which is made up of two proteins that have been shown to cause reactions in people: gliadin and glutinen.

One of the reasons we now have this modern problem of gluten intolerance is because the wheat we eat now is wildly different that the wheat from biblical times. That was Einkorn wheat and if you ever see pictures of it, it's barely recognizable as the wheat we know. The wheat that we have (the third largest crop behind corn and soy) is called Dwarf wheat, and it has been genetically bred to contain four times more gluten than it had 50 years ago. It actually has twice as many chromosomes as the traditional Einkorn wheat and those new chromosomes are coded for different gluten (and more irritating gluten) than that Einkorn wheat — hello, GMO! So between the huge concentration of gluten in wheat, the new-to-us gluten proteins and the huge carbohydrate overload of the typical diet, we've introduced this irritating protein in such overwhelming amounts our body almost cannot NOT react.

This is aside of the fact that the problems with grains have still not been addressed: that phytic acid prevents the absorption of a variety of minerals (this is a standard understanding found in all nutrition textbooks), and that the only way to turn off the digestive inhibitors in grains is to soak, sprout, or ferment them. Which no one really does now. Sprouted bread, like Ezekial (which also has added gluten), is still only partially sprouted, and NONE of these methods gets rid of gluten.

One of the biggest misunderstandings around gluten intolerance is thinking that Celiac disease is it's only form. Actually, they've identified the genes for Celiac disease AND the genes for gluten intolerance and in total, it is estimated that 81 percent of the population has these genes. It doesn't mean that the genes are turned on, per se, but it certainly shows why there is a rise in the number of cases. In fact, in a study that compared blood samples from 10,000 Air Force recruits in the 1950s to 10,000 people today, there has been a 400 percent increase in Celiac disease over the last 50 years. And that's just Celiac disease, which is described specifically as intestinal damage that flattens the villi. Gluten intolerance can cause much of the same damage physiologically, just without affecting the villi.

So what is that damage? Damage from gluten falls into three general categories (and can certainly spill beyond them): digestive problems, mental/emotional/neurological problems, and autoimmune problems. Mistakenly, many people have thought that you have to have digestive problems to be reacting to gluten but that's not true — gluten can "leak" through the damaged intestines and cause a low-grade autoimmune reaction and damaging any susceptible tissue. The inflammation caused by the damage can be the trigger for everything from obesity, insulin resistance/diabetes and heart disease, just like inflammation from anything else can cause those problems. In our practice, we start to suspect gluten intolerance if a patient has two out of three: digestive problems, mental/neurological, and/or autoimmune disorders.

And what are the diseases associated with gluten intolerance? Autoimmune disorders like Hashimoto's disease (98% association), Grave's disease, Type 1 diabetes, rheumatoid arthritis. Digestive problems like reflux, inflammatory bowel disease, irritable bowel syndrome, and pancreatitis. Blood problems like inducing Factor V Leiden, and thromboembolism, as well as pernicious anemia, iron anemia and megaloblastic anemia. Skin disorders like eczema, psoriasis (which is also autoimmune), hives, dermatitis herpetiformis, and patch balding (alopecia areata). And then neurological conditions like multiple sclerosis, cerebellar ataxia, migraines, depression, phobias, dementia, Parkinson's, Attention Deficit Disorder, neuropathy… the list goes on and on.

It was thought that you didn't have Celiac disease if the "gold standard" (which isn't anymore) of an intestinal biopsy showed flattening of the villi, but it's now known that by the time you see that, the damage has been happening for years. In fact, new pediatric research is recommending that if a child is genetically tested and has the genes, and then also shows evidence of gluten antibodies in the blood, that they don't wait for more damage and simply take the child off gluten. The same could and probably should be instituted with adults.

Which is the next problem — there's tons of inaccurate testing and "old" testing still being used that is not accurately catching gluten intolerance or Celiac disease. When a patient comes into my office and says his or her doctor said they didn't have Celiac disease, I never believe it unless I see the test myself and unfortunately, many of the tests that are used in standard medical offices are not sensitive enough or, like the biopsy, wait too long. Currently, the only really accurate testing is a stool biopsy looking for immune antibodies.

A lab that can order an accurate gluten intolerance panel (as well as the genetic testing if they so wish) is Entero Labs (www.enterolab.com).

Another thing to be aware of is that once off wheat and gluten, many people leap directly for the gluten-free products and indulge in gluten-free brownies, gluten-free pasta, gluten-free pancakes and the like. OK, so you're not causing a gluten reaction, but that doesn't mean that carbohydrate overload is good for you. Remember that those grains haven't been properly prepared as well, which explains why sometimes people end up with additional reactions to them, since NO ONE is meant to tolerate large amounts of teff, millet and quinoa. It would be better to avoid most grains and stick to protein, vegetables and fats, rather than annoy your system with more indigestible grains.

If you can begin to recognize the trifecta of neurological conditions, autoimmune conditions, and digestive conditions and begin to realize that modern wheat is causing a huge amount of problems, you can help an enormous number of your patients. We've had patients reverse multiple sclerosis (completely eradicating the lesions in their brains, much to the surprise of their neurologists), handle their Hashimoto's without medication, reverse "undiagnosable" and "permanent" digestive problems, permanently alter their depression, and much more. It may be the missing link for some of your patients.

References

  1. Rubio-Tapia A, Kyle RA, Kaplan EL, Johnson DR, Page W, Erdtmann F, Brantner TL, Kim WR, Phelps TK, Lahr BD, Zinsmeister AR, Melton LJ 3rd, Murray JA. "Increased prevalence and mortality in undiagnosed celiac disease." Gastroenterology. 2009 Jul;137(1):88-93
  2. Clouzeau-Girard H,, et al. "HLA-DQ genotyping combined with serological markers for the diagnosis of celiac disease: is intestinal biopsy still mandatory?" J Pediatr Gastroenterol Nutr. 2011 Jun;52(6):729-33

Brought to you by Dr. Howard Zamick, Chiropractor, Newmarket Chiropractic & Sports Injury Clinic, 905-898-1230, Newmarket, Ontario


KEEP UP THIS HABIT

If you already pop a multivitamin—like nearly 50 percent of adults—add this to the list of reasons to maintain that healthy habit: You’ll cut your stress, anxiety, and levels of fatigue, according to new research in Psychosomatic Medicine.Researchers analyzed eight studies of 1,300 adults taking a multivitamin supplement for at least 28 days and found that people who popped multivitamins for at least a month enjoyed a 65 and 68 percent reduction in stress and anxiety,respectively, and reported 73 percent less fatigue.
Getting ample amounts of vitamins and minerals improves the function of enzymes that regulate biochemical processes in the brain that control your mood, and multivitamins provide additional nutrients beyond what you may be getting from your diet, researchers explain.

The researchers found taking multivitamins that supplied high doses of B vitamins—some up to five times the recommended daily allowance—was more strongly associated with this mood bump. “B vitamins are used to convert food into energy, produce stress hormones, and help your nervous system function properly. That means even normal, everyday stress can deplete the body’s supply of B vitamins.
It is important to note here that taking multivitamins is not a substitute for eating healthy, it is a great way to fill in the gaps.

Brought to you by Dr. Howard Zamick, Chiropractor, Newmarket Chiropractic & Sports Injury Clinic, Newmarket, Ontario


Weight Training Reduces Men's Risk of Type 2 Diabetes

This finding is particularly interesting in that generally, we think of aerobic (endurance) exercise as an important intervention to prevent and treat diabetes. The study by A. Grontved and fellow researchers suggests that the addition of weight training to a healthy diet and aerobic exercise plan may offer additional protection against the development of type 2 diabetes.

Researchers collected data on 32,002 men enrolled in the Health Professionals Follow-Up Study from 1990-2008. During that time, there were 2,278 new cases of type 2 diabetes during 508,332 person-years of follow-up. In their evaluation, the researchers noted that while weight training reduced diabetes risk by 34 percent, men performing 150 minutes per week, on average, of aerobic exercise experienced a 52 percent lower risk of developing type 2 diabetes. Moreover, men who performed weight training and aerobic exercise, at the above-noted threshold levels (150 minutes / week), showed the lowest risk of developing type 2 diabetes, (59 percent reduced risk) compared to those engaged in only aerobic or only weight training programs.

 Weight training may reduce the risk of type 2 diabetes by helping to build lean mass. More lean mass means that muscle tissue will extract more glucose from the bloodstream to keep itself alive from moment to moment. Muscle tissue has a fast resting metabolic rate. Thus, more lean muscle mass translates into more calories (including glucose or blood sugar) burned per minute, even when you are at rest. This helps to keep blood sugar lower.

The other benefit is that weight-lifting burns many carbohydrate calories stored within our muscles as glycogen. Thus, after a weight training session, many of the carbohydrate calories consumed during the day are used to rebuild the muscles' glycogen fuel tank in preparation for the next bout of weight training. This effect also helps clear blood sugar (glucose) from the bloodstream, lowering blood sugar and reducing the risk of type 2 diabetes.

Reference

Grontved A, Rimm EB, Willett WC, Andersen LB, Hu FB. A prospective study of weight training and risk of type 2 diabetes mellitus in men. Arch Intern Med, Aug. 6, 2012. 
 

Brought to you by Dr. Howard Zamick, Chiropractor, Newmarket Chiropractic & Sports Injury Clinic.


 


Are you suffering from back or neck pain? You're definitely not alone, and we mean on a global scale. A series of studies emerging from the Global Burden of Disease 2010 Project, a massive collaboration between the World Health Organization, the Institute for Health Metrics and Evaluation, the University of Queensland School of Population Health, Harvard School of Public Health, Johns Hopkins Bloomberg School of Public Health, and the University of Tokyo, Imperial College London, clarifies the worldwide health burden of musculoskeletal conditions, particularly back and neck pain, in crystal-clear fashion, with low back pain identified as the number-one cause of disability worldwide and neck pain the number-four cause. Overall, musculoskeletal conditions represent the second leading cause of global disability. Findings emphasize the shift in global health that has resulted from disability making an increasingly larger footprint on the burden of disease compared to a mere 20-30 years ago. In addition, while more people are living longer, the flip side is that they do so with an increasing risk of living with the burden of pain, disability and disease compared to generations past.

Dr. Scott Haldeman, a neurologist and doctor of chiropractic, provides a summary of the project's findings that should make it abundantly clear that conditions many people may consider relatively harmless actually have tremendous potential for long-term health consequences:

  • Musculoskeletal conditions such as low back pain, neck pain and arthritis affect more than 1.7 billion people worldwide and have a greater impact on the health of the world population (death and disability) than HIV/AIDS, tropical diseases including malaria, the forces of war and nature, and all neurological conditions combined.
  •   When considering death and disability in the health equation, musculoskeletal disorders cause 21.3 percent of all years lived with disability (YLDs), second only to mental and behavioral disorders, which account for 22.7 percent of YLDs.
  • Musculoskeletal conditions represent the sixth leading cause of death and disability, with only cardiovascular and circulatory diseases, neonatal diseases, neoplasms, and mental and behavorial disorders accounting for more death and disability worldwide.
  • Low back pain is the most dominant musculoskeletal condition, accounting for nearly one-half of all musculoskeletal YLDs. Neck pain accounts for one-fifth of musculoskeletal YLDs.
  • Low back pain is the sixth most important contributor to the global disease burden (death and disability), and has a greater impact on global health than malaria, preterm birth complications, COPD, tuberculosis, diabetes or lung cancer.
  • When combined with neck pain (21st most important contributor to the global disease burden – death and disability), painful spinal disorders are second only to ischemic heart disease in terms of their impact on the global burden of disease. Spinal disorders have a greater impact than HIV/AIDS, malaria, lower respiratory infections, stroke, breast and lung cancer combined, Alzheimer's disease, diabetes, depression or traffic injuries.
  • Current estimates suggest that 632.045 million people worldwide suffer from low back pain and 332.049 million people worldwide suffer from neck pain.

"The Global Burden of Disease Study provides indisputable evidence that musculoskeletal conditions are an enormous and emerging problem in all parts of the world and need to be given the same priority for policy and resources as other major conditions like cancer, mental health and cardiovascular disease," said Dr. Haldeman.

CHIROPRACTIC has been shown  by many research studies to be the most cost effective treatments for most Musculoskeletal injuries

Brought to you by Dr. Howard Zamick, Chiropractor, Newmarket Chiropractic & Sports Injury Clinic, Newmarket