Fibromyalgia & Nutrition

What Is The Most Current Theory of Fibromyalgia?

Today, we look at fibromyalgia in a completely different way. There used to be little or no way to “see” this condition as anything other than 18 tender points in a doctor’s examination. (Which is silly, because fibromyalgia patients are sore everywhere!) Today we know that fibromyalgia patients show the following:
• Elevated inflammatory cytokines IL-6 and especially IL-17.
• Neuroimaging of the brain shows altered brain structure and disrupted white matter.
• Endothelial dysfunction disturbing blood vessels
• Sympathetic nervous system dominance
• HPA axis disturbance causing low pituitary and adrenal response to ACTH and cortisol
• Small fiber polyneuropathy is distal body joints are a driver of pain signals
• Non-restorative sleep
• Association with pathogens such as hepatitis B or C, HIV, cocksackie B, parvovirus, and Borrellia.
• Evidence of cell mitochondrial dysfunction

Science refers to fibromyalgia (FMS) as a mosaic disease, in other words, it is a condition that stems from a specific group of any or all causes. All the conditions in this group are part of Central Sensitivity Syndrome (CSS) or the Neuroinflammation Mosaic. Other conditions in the same mosaic include migraine headaches, Irritable Bowel Syndrome (IBS), Chronic Fatigue Syndrome, PTSD, Restless Leg Syndrome, TMJ Disorder and others. Every patient’s mosaic is a little different so the approach to care has to be unique to each patient.css

What Does Research Tell Us From Previous Nutrition Studies about FMS?

There are very few studies that give us much information about FMS (Fibromyalgia Syndrome). Two studies from Spain found that there was “remarkable clinical improvement is FMS patients on a gluten-free diet” 1,2 This is consistent with the newest information that says that immunity, infection and inflammatory processes are a driver of CSS. In a random controlled trial in 2013 it was found that 300 mg/day of magnesium for 8 weeks reduced tender points, sensitivity and depression.3

How Do You Address the Four Areas of The Fibromyalgia Mosaic?

1. Immune/Infection/Inflammation: In any inflammatory condition we want to rule out any type of chronic infection causing ongoing chronic inflammation. Many patients with CSS suffer from gut inflammation due to poor gut bacterial balance (dysbiosis). Probiotics may give temporary relief to gut issues that lead to a leaky gut allowing bacteria and proteins to enter the bloodstream uninvited. To control inflammation herbs such as boswellia, turmeric and ginger will lower inflammatory cytokines. Strengthen the immune system with herbs like echinacea and astragalus. Green tea will upregulate your body’s ability to make its own antioxidants (Nrf2 cycle). One area with fibromyalgia that has been shown to help is to add these 5 things to your regular diet to manage inflammation, increase dietary nitrates, and reduce oxidative stress:

a. Boost dietary nitrate by juicing or baking beets and eating them.spoon
b. Increase cocoa intake (dark chocolate 85% or higher) rich in polyphenols
c. Increase berries and cruciferous vegetables for anthocyanins.
d. Eat ½ to 1 clove a day of raw crushed garlic in your food for the hydrogen sulfide.
e. Increase your use of herbs and spices, especially green tea, turmeric and ginger.

f. (Bonus) There was “remarkable clinical improvement” with patients who went on a gluten-free diet.4

2. Endocrine/HPA Axis Support: With fibromyalgia there is a loss of the normal stress response, disturbed sleep patterns and fatigue. The stress response of the body is mediated by the hypothalamus, pituitary and adrenal glands. (HPA Axis) Cortisol is the stress hormone created by the adrenal glands. With dysfunction the adrenals will benefit from adrenal tonic herbs like licorice and rehmannia. Whole food vitamin C is critical for adrenal function. Some herbs help the HPA axis better adapt to stress. They are called adaptogens. Ashwaganda and Rhodiola are two such herbs. Herbs that support sleep like valerian root and kava are also helpful.

3. Mitochondrial Support: 20% of all the mitochondria in the body are found in the brain. Magnesium is a mineral that is very important to energy production in the mitochondria. Tension-HeadacheHerbs and herbal extracts such as gingko, hawthorn and resveratrol are supportive of normal mitochondrial function.


4. Brain/Nervous System Support
: Two areas of concentration are important to support the brain; microcirculation and central sensitivity pain. Gingko is known to improve microcirculation in the brain. One of the key features of fibromyalgia is chronic pain. For peripheral pain (pain in the extremities) the best herbs are celery seed, boswellia, turmeric and willow bark. For pain related to the brain and spinal cord herbs such as California poppy, Jamaica dogwood and corydalis are herbs known to help.

You can now understand that fibromyalgia is NOT a figment of science’s imagination, but a real condition with real solutions… and that chiropractic, nutrition and herbs can serve as a solution.

1. Isasi C, et al. Rheumatol Int 2014;34(11):1607-1612
2. Rodrigo L, et al. Arthritis Res Ther 2014;16(4):421
3. Bagis S. et al. Rheumatol Int 2013;33(1): 167-172
4. Isasi C, Colmenero I, Casco F, et al. Fibromyalgia and non-celiac gluten sensitivity: a description with remission of fibromyalgia. Rheumatology International. 2014;34(11):1607-1612.

Whole Grain Truth

Who Sounded the Alarm When the Refining of Grains Began?

In the 1920’s when the refining of wheat flour began to catch on with the American public many doctors tried to warn the public of the nutritional dangers of refining whole grains. One doctor, Dr. Royal Lee, a dentist and an engineer, set out to create a home electric flour mill so the every family could have whole grain with all its nutrients, fresh with their meals instead of buying the lifeless refined grain. That wheat grinder is still available today and Dr. Lee went on to develop a company in 1929 that still makes quality whole food supplements.

In the 1930’s another dentist Dr. Weston Price gave up his dental practice to travel the world and study the nutritional habits of indigenous cultures throughout the world. One of the things that Dr. Price noted in his studies of isolated, so-called “primitive” peoples was that when white flour and other devitalized foods were introduced into these communities, rampant tooth decay and diseases of every sort soon followed.

What Happens to Whole Grains When they are Refined?

What happens to whole grains when we refine them? During the industrial revolution we learned that whole grains go rancid faster than refined versions due to the fat content. If we mill the bran and germ away from the grain it makes a product that won’t spoil. Thus, food processors started preserving grain shelf life by stripping away the bran and germ. That doesn’t seem so bad… remove some parts and now it will last a lot longer on the shelf and we can always keep a bag of the flour in the pantry that never goes bad, right? Here’s grainsthe part we forgot to tell you… what’s gone is the germ which is where all the vitamins, minerals and nutrients are, and the bran which is the fiber that aids in digestion. What’s still left over is the endosperm which is all starch. (Code for a whole bunch of sugar) Refined grains like white flour, white rice, bread, and pasta, are all endosperm, as the refining process strips away the bran and germ and all the nutrients they contain. Even though many refined grains are “fortified” with synthetic vitamins and inorganic minerals, fortification cannot replace all the lost nutrients. Additionally refined grains are digested and absorbed very quickly by the body, which can be rough on blood sugar levels and insulin levels.

Why Eat Whole Grains?

• Whole grains contain bran and fiber, which normalize blood sugar and insulin levels.
• Fiber helps move waste through the digestive tract.
• Whole grains are a good source of B vitamin and E vitamin complexes.
• Whole grains contain phytoestrogens (plant estrogens) which can be cancer protective.
• Whole grains contain essential minerals such as magnesium, selenium and copper.

Astragalus, a Superfood

What is Astragalus and What Does It Do?

Although relatively unknown in the West, Astragalus root has been used for centuries in traditional Chinese medicine; and to great effect. Researched since the early 80’s, Astragalus has been shown to increase the number of hunter T-Cells, leukocytes and interferon in the blood, all of which help to inhibit foreign substances and disease.

U.S studies have also shown that Astragalus is an ‘adaptogenic’ herb, which means it has the ability to promote homeostasis or to stabilize physiological processes. In the case of Astragalus it is an adaptogen for the immune system.

astragalus_slices_21402-product_2x-1437761941Astragalus has the ability to seek out rogue cells, viruses, bacteria and other pathogens that may invade the body. Due to this, Astragalus has also been shown to boost the effectiveness of chemotherapy and radiotherapy treatments in cancer patients.
In one Italian study breast cancer patients were given a combination of Astragalus and Ligustrum herb. Overall, the results showed a startling reduction in mortality from 50% to 10%. This herb is revered for its ability to boost the immune system. When cancer patients undergo chemotherapy, most often, the drugs used cause the body to produce less red and white blood cells. This makes cancer patients more susceptible to infection and general illness that can quickly become serious. Astragalus enables the body to boost its white blood cell count, produce more antibodies and natural killer cells, strengthen its antiviral immunity, and increase the production of interferon.

Based on research conducted at the University of Houston, the use of astragalus enhances the ability of T-cells and natural killer cells to destroy tumors. It activates interleukin-2, which kills cancer cells and helps relieve the side effects of chemotherapy such as immunosuppression, fatigue, nausea, weight loss, and overall weakness.

There are many other reasons that you might want to take Astragalus. These may include, but are not limited to:

• Reduces metastatic spread of cancer thus increasing survival rates
• Helps with heart disease and high blood pressure by helping to dilate arteries
• Reduces inflammation
• Aids digestion
• Improves liver function
• Boosts the immune system in many different ways
• Minimizes the side-effects of chemotherapy
• Used for centuries as a treatment for allergies, colds, flus and respiratory conditions
• Anemia
• Has been used successfully in kidney disease

Common Nutrient Deficiencies

What Are Some of The Greatest Nutrient Deficiencies Today?

If you eat a balanced, whole-food diet you’re probably getting adequate amounts of the vitamins and minerals your body needs to function. If not (and this applies to the majority of the U.S. population), there’s a good chance you may be lacking important nutrients. Even if you do eat well, how and where your food was grown can also influence your nutritional intake. Soil quality, storage time, and processing can significantly influence the levels of certain nutrients in your food. Your age and certain health conditions (digestive issues and others) can also impact your body’s ability to absorb the nutrients in your food. Let’s talk about the most common deficiencies and how to address them.

Vitamin D: Vitamin D deficiency is prevalent in people of all ages, especially in those who choose to use topical sun screens (which blocks vitamin D production) or limit their outdoor activities. Researchers estimate that 50 percent of the general population is at risk of vitamin D deficiency, and this percentage rises in higher-risk populations such as the elderly and thoswebfusion73_live86094_dv1932041e with darker skin.

Signs indicating you may have a vitamin D deficiency include being over the age of 50, having darker skin, obesity, achy bones, feeling blue, head sweating, and poor immune function.

You may optimize your vitamin D levels with sensible sun exposure is the best way, although vitamin D-rich foods. The best foods would be cod liver oil, tuna oil, calamari oil, mushrooms, dairy products, pork, and eggs. Vitamin D3 supplements may also be necessary if you cannot get adequate sun exposure year-round.

Omega 3 Fats: Low concentrations of omega-3 fats, specifically EPA and DHA, are associated with an increased risk of death from all causes, and omega-3 deficiency has been revealed as the sixth biggest killer of Americans. Most Americans eat too many inflammatory omega-6 fats (think processed vegetable oils) and too few anti-inflammatory omega-3s, which sets the stage for a number of health problems, including cardiovascular disease, cancer, depression, Alzheimer’s, rheumatoid arthritis, and diabetes, just to name a few.

Telltale signs that your omega-3 to omega-6 ratio may be out of balance include dry, flaky skin, alligator skin, or “chicken skin” on backs of arms, dandruff or dry hair; soft brittle nails or longitudinal ridges on your nails, fatigue, menstrual cramps, and poor attention span.

Sardines are one of the most concentrated sources of omega-3 fats, with one serving containing more than 50 percent of your recommended daily value. They also contain other nutrients that many are deficient in, such as vitamin B12, calcium, and choline.
If you decide to take omega-3s in supplement form, unprocessed, unheated cod liver oil, tuna oil and calamari oil may be your best sources. The best vegetarian sources are microalgae high in EPA and DHA.

Vitamin K2:  Vitamin K2 may be just as important as vitamin D for optimal health. It’s essential for bone strength, the health of arteries and blood vessels, and plays a role in other biological processes as well, including tissue renewal and cell growth, healthy pregnancy, and cancer prevention. Vitamin K2 is an important adjunct to vitamin D, without which vitamin D cannot work properly. K2’s biological action is also impaired by a lack of vitamin D, so you really need to consider these two nutrients together. Vitamins D and K2 also work synergistically with magnesium and calcium, so this quartet should ideally be taken in combination. Whereas vitamin K1, which is the primary form of vitamin K responsible for blood clotting, can be found in green leafy vegetables, vitamin K2 is only present in fermented foods. (a small amount of K1 can be converted to K2 in your body) It’s produced by certain bacteria during the fermentation process.

Examples of foods that are naturally high in vitamin K2 include natto (a fermented soy product) and fermented vegetables like sauerkraut. Raw dairy products such as certain cheeses, raw butter, and kefir also contain high amounts. However, only grass-fed animals (not grain fed) will develop naturally high K2 levels.

Magnesium:  Magnesium is the fourth most abundant mineral in your body, yet an estimated 80% of Americans are deficient in it. Without sufficient amounts of magnesium your body simply cannot function at its best. Researchers have detected more than 3,750 magnesium-binding sites on human proteins, reflecting how important this mineral is to a great many biological processes. For example, magnesium plays a role in your body’s detoxification processes and therefore is important for minimizing damage from environmental chemicals, heavy metals, and other toxins. Even glutathione, considered by many to be your body’s most powerful antioavoxidant, requires magnesium in order to be produced. Magnesium also plays roles in preventing migraine headaches, cardiovascular disease (including high blood pressure, heart attacks, and strokes), sudden cardiac death, and even reduces death from all causes. Low magnesium levels are also consistently found in those with elevated insulin, and research suggests that magnesium intake may help reduce your risk of developing diabetes. Good sources of magnesium include dark-green leafy vegetables like spinach and Swiss chard. Other sources include beans, nuts, and seeds, like pumpkin, sunflower, and sesame seeds. Avocados also contain magnesium.

Health Foods That Aren’t…

Are There Health Foods That Are Just Not Healthy?

There are a number of food items, available in your local health food store which cannot be construed to be healthy.

1. Soy Milk. Studies have failed to confirm the supposed benefits of soy with respect to heart disease. The American Heart Association released a study in 2006 concluding that “earlier research indicating that soy protein has clinically important favorable effects as compared with other proteins [with respect to heart disease, cancer prevention, bone loss prevention, and menstrual irregularity] has not been confirmed.” Moreover, studies testing specific isoflavones and other anti-nutrients in soy suggest that long-term consumption might actually disrupt thyroid function, menstruation, and hormone balance.

2tigerpower. Whole Grain Breakfast Cereals. Breakfast cereals are essentially a combination of highly refined flours and sugar. This is the very combination believed to lie at the root of metabolic syndrome in America today. Organic or not, whole grains contain loads of phytic acid, an anti-nutrient that binds minerals in the gastrointestinal tract so that they cannot be absorbed into the body. To top things off, many cereal makers add antioxidant vitamin fractions to the mix in a pointless attempt to preserve the delicate polyunsaturated fatty acids in the grains, which turn bad as soon as the seeds are cracked open back at the processing plant.

3. Low-Fat Milk. This really goes for anything low-fat. The low-fat craze started in the early 1960’s as a result of some erroneous conclusions about heart disease… that it was caused by fats. For nearly forty years the public has been lost in a grand snow job. The fact that fat is where we get fat-soluble vitamins (A, D, E, K) as well as essential fatty acids has been ignored. Back in the 1930s, Dr. Weston Price traveled around the world to study isolated populations who suffered virtually no heart attacks nor any of the other modern diseases such as cancer, diabetes, stroke, and obesity. From the mostly meat-eating Eskimos of Alaska to the agricultural tribes of the African plains, their diets varied considerably. Yet regardless of which traditional diet he studied, Dr. Price found that the amount of fat-soluble vitamins was about ten times higher than in the typical modern diet of mostly processed foods. So not only is there no reason to ban natural fats from your diet, but you’re quite likely damaging yourself if you do. We haven’t even discussed pasteurized milk vs. raw milk and the nutritional difference.

4. Salad Dressing. You would think that eating a salad is healthy but since the main saladingredient in salad dressing is oil, and since for all intents extra-virgin olive oil is the only healthful vegetable oil out there, you’d think salad dressings with this universally acclaimed health food would abound. But you’d be wrong. Virgin olive oil is p-r-i-c-e-y. Why would salad dressing producers go there when they can fill their bottles with cheap refined canola or soybean or safflower oil and call it a (profitable) day? Never mind that vegetable and seed oils are among the most heavily refined foods on the market and that they’re heated to insane temperatures that destroy any nutritive value the oils started with. And never mind that such high heat creates dangerous peroxides, trans fats, and other poisons that must then be removed by more refining. Kind of kills the point of eating a salad, no?

5. Agave Nectar. Did the agave marketers sit down with the soy people one weekend and hammer out a plan to hoodwink the public Silk style? (Silk is a processed soybean “milk”) Seriously, how does a sweetener with a typically 70-percent fructose content and effectively no clinical data to its name suddenly become a healthful alternative to sugar? Behold the power of food marketing. Here’s what we know about agave: It’s been produced in Mexico for centuries but most assuredly not in the way it’s manufactured now. Its current industrial processing involves high heat and synthetic chemical catalysts, though we don’t know which ones for sure because the agave producers are not required to reveal their processing methods, and most have not volunteered this information. Like high fructose corn syrup (HFCS), agave contains a mixture of sucrose and fructose, but whereas HFCS is only 55 percent fructose, agave is typically 70 percent and as much as 90 percent fructose. Too much fructose today is considered by many scientists as the leading cause of non-alcoholic fatty liver, leptin resistance and obesity.

6. Butter-Like Spreads. Wow, margarine without those wretched trans-fatty hydrogenated oils. Sounds great until you realize these Frankenbutters are simply refined seed and soy oils blended with palm oil… highly processed oils. Processing means high heat, high heat means the destruction of nutritive value… plus they are omega-6 oils anyway. All this marketing gimmickry came about so that people could avoid eating a bona fide health food, butter. Chuck this stuff and buy yourself some organic butter or, better yet, raw butter from a local farm. You’ll be doing yourself and a farmer a favor.

Probiotics

What Are Probiotics?

The word biotic is from the Greek biotikos meaning: of or relating to life. We often use the word anti-biotic. Which means, “against life.” Antibiotics kill bacteria but not all bacteria should be killed. In fact, “healthy bacteria” are a health building essential to life, vitality and wellbeing. Healthy bacteria in the soil feed nutrients through the roots of plants to help them grow and flourish, providing us with wholesome foods. Healthy bacteria in the human body protect and feed us in the same way, by helping with digestion and assimilation of essential nutrients. That’s right! Every healthy person has within their intestines a colony of bacteria nearly as large as their liver. It is estimated that a healthy person maintains more healthy bacteria than the total number of cells making up their body! The human body has approximately 13 trillion cells; a healthy bacterial colonization of the inside and outside of the human body is estimated at 14 trillion microbes of various types. These healthy colonies do the job of keeping unhealthy bacteria in check, and more.

What Do The Healthy Bacteria In Our Body Do?

• Acidify the intestinal tract to make it uninhabitable by unhealthy bacteria, thereby supporting the immune system.
• Assist in the breakdown of carbohydrates and digestion of milk products
• Provide for better food assimilation and toxin release by the large intestine.
• Healthy bacteria in the intestines can even create for you some vitamins you might not get otherwise!
These healthy bacteria have become known as PROBIOTICS.iStock_000009058158Small

Why Have Probiotics Become So Important Today?

Antibiotic use is likely the reason the health “industry” has recently been paying attention to the value of healthy bacteria. That’s because healthy bacteria silently served their healthful purpose until antibiotics came along. Antibiotics kill healthy bacteria, upsetting Nature’s balance within us and lead to disorder and disease. That right! When antibiotics are used, the healthy bacteria are killed right along with the unhealthy ones. We need to do something proactive to make sure the healthy bacteria can live in our environment serving Nature’s purpose. If for any reason we take antibiotics, then we need to re-establish the healthy bacteria of our body. In fact, the same urgency which the “health industry” applies to antibiotics needs to be applied to probiotics.

What Are Good and Bad Bacteria and What Affects Their Balance?

A good healthy colon can be compared to natural prairie with many different wild plants all-growing in natural ecological balance. This is bowel ecology. How does your “garden” grow? Within your GI tract there are few bacteria in your stomach due to the extreme acids. Most of your bacteria live much further down in your colon where the acidity is much lower. It is good to maintain a balance between the “good” and the “bad” bacteria. A healthy person has about 85% good and 15% bad bacteria. The good bacteria keep the “bad” bacteria at bay. The word eubiosis means balanced while dysbiosis means unbalanced. Antibiotics, NSAIDs, aging, or illness can upset this balance.

Organic-Greek-Yogurt-with-StrawberriesWhat Bacterial Strains Should Your Probiotic Contain?

The strains that have been researched the most frequently are the lactobacillus and bifodobacterium strains and saccharomyces. Lactobacillus (commonly found in yogurt) has been found to crowd out “bad” bacteria and aid in controlling diarrhea conditions. It also controls the growth h. pylori in the stomach which can produce ulcers. Bifido has been shown to reduce gut permeability or “leaky gut”. Saccharomyces is known to help control Candida overgrowth and help with Crohn’s disease. All 3 strains improve the immune system. A probiotic that contains these three organisms can be of great value.

What Are the Hidden Facts About Probiotics?

Research shows that probiotics are very helpful in maintaining a healthy gut flora. However, research also shows that the bacteria in probiotics will never set up permanent colonies in your gut. If you stop taking probiotics, stool samples after 30 days show that the helpful bacteria have diminished to their original numbers in your gut. If you also provide non-digestible carbohydrate fibers (ex: inulin fibers) during that time you will allow your resident bacteria to grow and multiply into new colonies to crowd out the “bad” bacteria.

What’s The Bottom Line about Probiotics?

Probiotics are helpful for both children and adults. Studies show that they help with digestion, immunity, leaky gut and many other issues by helping to create a balance between “good” and “bad” bacteria. They must be taken on a regular basis. If steps are not taken to restore your normal flora like eating foods that provide “nesting” material for new resident bacterial colonies, then their benefit will last only about 30 days after you stop taking them. Oh, and by the way, yogurt does not contain all 3 strains of the most beneficial probiotic organisms.

Gall Bladder Syndrome

What Is Gall Bladder Syndrome And How Can It Be Prevented?

We must remember that any disease is at first a disturbance in cell metabolism brought about by interference with cell respiration or starvation, and that to survive the way nature intended we must avoid those things which produce these adverse biochemical changes. Gall Bladder Syndrome is one of the most expensive, easily preventable conditions affecting Americans, causing a reported 3,000 deaths and over 800,000 hospitalizations annually. Over 500,000 people undergo surgery for gall bladder disease each year! Amazingly we bring this on ourselves, and with a few key lifestyle changes this condition could be virtually eliminated.

The American lifestyle of unnatural foods, refined sugar, white flour and unnatural fats contributes to gall bladder disease. Follow that lifestyle and someday you too may be one of the unfortunate people who suffer a truly avoidable disease syndrome.

What Are The Warning Signs?

• Belching and Gas
• Indigestion
• Pain between the shoulder blades
• Pain in the abdomen (on right) under ribs and next to the belly button
• Bloating shortly after meals
• Intolerance of fatty foods
• Nausea and vomiting
• Constipation

What is gallbladderthe Gall Bladder?

The gall bladder contains bile which is produced by the liver and aids in the breakdown and assimilation of fats. The gall bladder holds and concentrates bile until a meal comes along for which the bile is necessary. Up to 95% of the secreted bile is reabsorbed… virtually all of the organic compounds in bile are taken back to the liver for later use. In addition to these organic compounds, the bile contains toxins and other waste products of metabolism which are released by the body through the bowel.

What does Bile Do?

Bile emulsifies fats, beginning their digestive process. Bile improves the absorption of the fat-soluble vitamin complexes: A, D, E, K and essential fatty acids. Bile helps bowel muscle tone and stimulates healthy bowel movement. Bile carries certain toxins away from the liver and out of the body through the bowels.

What is the Bile Duct?

Bile is carried from the gall bladder to the intestines through a tube called the bile duct. Gall Bladder Syndromes nearly all involve some type of restriction of the flow of bile through this tube. For example, pancreas health is very much involved with bile duct health. When the pancreas has been working overtime helping with refined sugars, carbohydrates and proteins, the pancreas can swell. Pancreatic swelling can restrict bile flow which affects proper digestion and causes symptoms. Additionally, toxins concentrating in the gall bladder are known to scar the bile duct and further reduce the healthy flow of bile.

What Is A Natural Approach to Gall Bladder Health?

Hundreds of thousands of people have their gall bladder removed every year, yet 25-43% of postsurgical patients continue to have similar pains and digestive complaints after the surgery. That means gall bladder removal may not be the answer to gall bladder pain. In fact, for those people surgery is only a short-lived attempt to resolve a lifetime of symptoms of indigestion. Gall Bladder Syndrome is associated with other serious health challenges, such as obesity, heart disease, diabetes and cancer. All of these conditions are associated with overeating sugar and unnatural fats, and with lack of exercise. Gall bladder surgery does not protect the patient from cancer, nor from heart disease, diabetes and obesity! For instance, research shows higher rates of colon cancer in patients who have gallstones, whether or not they have had gall bladder removal. Unless the cause of the Gall Bladder Syndrome is reduced or eliminated, regardless of whether one has a surgical removal of their gall bladder, the problem remains. Try these steps before you have your gall bladder removed and perhaps you never will.

1. Reduce or eliminate refined sugars. For many people this is the end of their gall bladder problems. By merely reducing sugars, people digest fats better and gall bladder symptoms are eliminated.

2. Eliminate all Hydrogenated and Trans-fats. These unnatural fats cause undue stress on the body, and block normal, healthy fat metabolism, leading to discomfort and disease.

3. Exercise regularly. Brisk walking for 45 minutes five times weekly has been shown to improve gallbladder function.

4. Consume natural foods. Choose salads, vegetables, fruits, seeds and nuts.

5. Drink water. Not soft drinks, no, not even diet drinks. Drink fluids before the meal, not during or after the meal, as this will dilute the digestive “juices” and negatively influence your digestive process.

6. Maintain regular Chiropractic adjustments. In two medical studies researchers found in postmortem examinations of gall bladder disease that 88-90% of subjects had spinal damage occurring at either the level of T7 or T8.