alternative-health, alzheimers, blood-sugar, coffee, fluids-and-electrolytes

Caffeine Halts Progression of Alzheimers

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More research showing that coffee is not the brew of the devil. Not only does it prevent Alzheimer’s, it stopped the progression of the disease.  But a few caveats: it was caffeine, not coffee; it’s an awfully lot; it was mice, not people and no one asked them if they were jittery.Coffee mouse

From the Times of London:

Daily caffeine dose may delay progress of Alzheimer’s, researchers say

Hannah Devlin

Three large cups of coffee a day could help to slow the progress of Alzheimer’s disease and even reverse the condition, researchers say.

A daily dose of caffeine can suppress the degenerative processes in the brain that can lead to confusion and memory loss, a study in mice suggests.

Although drinking coffee has previously been linked to a lower risk of developing Alzheimer’s, this is the first study to suggest that caffeine can directly target the disease itself.

Alzheimer’s occurs when sticky clumps of abnormal protein in the brain called beta-amyloid build up to form plaques, impairing cognitive function. But mice with a rodent equivalent of the disease showed a 50 per cent reduction in levels of amyloid protein in their brains after scientists spiked their drinking water with caffeine.

The change was reflected in their behaviour as they developed better memories and quicker thinking. In the study, published today in the Journal of Alzheimer’s Disease, researchers from the University of South Florida studied 55 mice that had been genetically engineered to develop dementia symptoms identical to those of Alzheimer’s as they aged. Before treatment the mice, which were aged 18 to 19 months — about 70 years in human terms — had performed poorly in the memory tests.

Half the animals were given a daily dose of caffeine in their drinking water — equivalent to a human consuming about six espresso shots or 500mg of pure caffeine — while the other half continued to drink ordinary water. By the end of the two-month study, the caffeine-drinking mice were performing far better on tests of memory and thinking than mice given water. Their memories were as sharp as those of healthy older mice without dementia.

The scientists found that when the mice drank caffeinated water their blood levels of beta amyloid protein fell quickly. More importantly, the same effect occurred in the brain. Almost half the abnormal protein previously seen when the brains of Alzheimer’s mice were examined had vanished after two months.

The researchers hope that caffeine could present a safe, inexpensive treatment for dementia.

Professor Gary Arendash, a memory and ageing specialist who led the latest research, said that he wished to conduct human patient trials as soon as possible.

“The findings provide evidence that caffeine could be a viable treatment for established Alzheimer’s disease and not simply a protective strategy,” he said.

A study in 2002 found that people who consumed caffeine in mid-life were 60 per cent less likely to develop the disease.

About 417,000 people in the UK suffer from Alzheimer’s, and numbers are steadily rising. There is currently no cure and although drugs can help stabilise the condition, they are not widely available on the NHS until patients have advanced-stage disease and their effectiveness is relatively unpredictable from person to person.

Taking 500mg of caffeine in tablet form would be safe for most patients and would have relatively few side-effects, Professor Arendash said, although it is not clear how the dosage would translate from mice to humans.

Rebecca Wood, chief executive of the Alzheimer’s Research Trust, said that it was too early to say whether coffee or caffeine supplements could help Alzheimer’s patients.

“With no cure yet, research into treatments that could help people with Alzheimer’s is vital. [But] we need to do more research to find out whether this effect will be seen in people,” she said.

Getting perked up

How to get 500mg of caffeine a day:

2 x 250mg caffeine pills

3 x large espresso-based coffees

6 x cans of Red Bull

14 x cans of Coca-Cola

15 x cups of tea

7kg (16 lb) of chocolate

Source: US Food and Drug Administration, University of South Florida

See also:
http://news.bbc.co.uk/2/hi/health/8132122.stm
 Excerpt:

When the mice were tested again after two months, those who were given the caffeine performed much better on tests measuring their memory and thinking skills and performed as well as mice of the same age without dementia. Those drinking plain water continued to do poorly on the tests.

In addition, the brains of the mice given caffeine showed nearly a 50% reduction in levels of the beta amyloid protein, which forms destructive clumps in the brains of dementia patients. Further tests suggested caffeine affects the production of both the enzymes needed to produce beta amyloid. The researchers also suggest that caffeine suppresses inflammatory changes in the brain that lead to an overabundance of the protein.

See also:  Science Daily article with citations and the mouse picture above.

See Related Posts:

Coffee Herbs

November Herbal Blog Party on Morning Wake Up Beverages

Caffeine Halts Progression of Alzheimer’s

Simple Ways to Support Brain Function

Health Myths About Hydration

Coffee Beats Statins in Reducing Diabetes Inflammation

Fewer Serious or Lethal Prostate Cancers in Male Coffee Drinkers

Uncategorized

Vitamin D, Health and the Flu

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Clients are often surprised at the high levels of Vitamin D3 that  I recommend: new research has shown that the 400 iu available in most vitamins is far too low and children today, indoors or covered with sunscreen, are getting rickets. If you were uncovered at noon in the equatorial regions where we evolved, you would get 25,000 iu of Vitamin D in a couple of hours. So unless you work out of doors in the South, don’t wear sunscreen and only wash with water (soap within 48 hours interferes with the body’s manufacture of Vitamin D), you aren’t getting enough from the sun.  (See my last post where people living in Hawaii exposed to the sun were not getting enough.)

And if you go to the Vitamin D Council website, you will see ample discussion of the new recommendations.  I personally take 10,000 iu daily, which is the minimum to raise your blood levels and a level that is reasonable to avoid toxicity even if you don’t take blood tests.  For clients with cancer I suggest four times that dose, but they get tested.

Toxicity is rare, not documented in the literature except anecdotally, and in levels of 120,000 iu daily for protracted periods.  Levels of 300,000 iu given once weekly by prescription are generally acknowledged as safe, but usually require testing.  Persons with scleroderma or abnormal calcium metabolism should not take high levels (and should watch calcium as well.)

Vitamin D is a pro-hormone, rather than a vitamin, important for all kinds of metabolic function and affecting 2000 of our genes.  Current research has implicated vitamin D deficiency as a major factor in the pathology of at least 17 varieties of cancer as well as heart disease, stroke, hypertension, autoimmune diseases, diabetes, depression, chronic pain, osteoarthritis, osteoporosis, muscle weakness, muscle wasting, birth defects, periodontal disease and infectious diseases. Now there is evidence that the vitamin affects susceptibility to the flu.

Here is information from the Flu Wiki forum discussing Vitamin D and the flu:

Vitamin D Status and Susceptibility to Influenza and its Complications

by: The Doctor

Wed Jul 01, 2009 at 23:30:43 PM EDT
A considerable quantity of research data published in the peer reviewed medical literature over that past 2 decades has shown that many people within the developed and underdeveloped world are vitamin D deficient.  There are a variety of reasons for this finding including diet, lifestyle and use of supplements.With regard to risk for pandemic influenza, the most important thing this data suggest for those deficient in this key vitamin is that they are much more likely to contract influenza than the vitamin D replete and are at higher risk of experiencing severe complication from this infection including cytokine storm, post influenza pneumonia and death.

http://www.newfluwiki2.com/showDiary.do?diaryId=3530
vitamin-d

Sun Exposure Inadequate for Vitamin D

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I have been recommending for some time now that people not rely upon sun for all levels of Vitamin D.  Sunshine is quite wonderful for you, despite what the dermatologists and cosmetic salespeople tell you, so long as you are sensible about exposure.  But as the story below tells you, it isn’t enough for your Vitamin D requirements.Sun

Most of us live far too north to get the proper light intensity  or the correct angle of the rays needed to produce Vitamin D.  Virtually all makeup and most skin creams have a SPF blocking free access to sunlight.  And very few of us are willing to foreswear soap for 48-72 hours after sun exposure in order to allow the Vitamin D conversion.  Our food no longer has much since animals are fed indoors on grain instead of growing grass and herbs.  And frankly the levels we need are too high without supplementation.

I personally take 10,000 iu of Vitamin D daily.  That is roughly half of what someone might pick up in a couple of hours of sun at the equator where humans evolved.  I suggest considerably higher doses for people with cancer or other serious illnesses, but I do suggest they periodically get their blood tested.  Although toxicity is virtually unknown in the literature, it has been seen anecdotally with doses over 120,000 iu for prolonged periods of time.  (People with scleroderma or abnormal calcium metabolism can’t take it though.)  Doctors give prescription doses as high as 300,000 iu on a periodic basis for people who are seriously deficient.  But none of these dosages will be found in your multivitamin or calcium pill, or even your cod liver oil.  Those doses are more like 400 iu.  You need to seek out the few vitamin manufacturers who are up on the Vitamin D research and make high potency pills.

Adequate Sun Exposure No Guard
Against Low Vitamin D

In many people, vitamin D levels can remain low despite abundant exposure to sunlight, research shows. Inadequate sun exposure is often blamed for the high prevalence of low vitamin D status, the authors explain, but the truth of this has been unclear. Dr. Neil Binkley with the University of Wisconsin Osteoporosis Clinical Research Program, Madison, and colleagues investigated the vitamin D status of people living in sun-drenched Hawaii. The 93 participants in the study spent an average 22.4 hours per week outside without sunscreen and 28.9 hours per week outside with and without sunscreen. This translates to a mean of 11.1 hours per week of total body skin exposure with no sunscreen used, the authors calculate. Despite this abundant sun exposure, 51 percent of these individuals were found to have low vitamin D levels, the researchers found. “This implies that the common clinical recommendation to allow sun exposure to the hands and face for 15 minutes may not ensure vitamin D sufficiency,” Binkley and colleagues report.


It should not be assumed that individuals with abundant sun exposure have adequate vitamin D status,” the team concludes.

SOURCE: The Journal of Clinical Endocrinology & Metabolism, June 2007.

diet, fluids-and-electrolytes, Uncategorized

Health Myths about Hydration

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woman-drinking-waterWe all need water.  Water helps hydrate our tissues and flushes our kidneys.  We are 85% water and we need to replace water lost through urine, stools, sweat and breathing.  Water even carries qi, via hydronium ions, so you want to drink enough if you are feeling lethargic.

But there are many myths about water consumption:

  • There is no evidence that we need eight 8 oz. glasses of water a day.  This myth started when the Food and Nutrition Board of the National Research Council recommended approximately “1 milliliter of water for each calorie of food,” which would amount to roughly two to two-and-a-half quarts per day (64 to 80 ounces). Although in its next sentence, the Board stated “most of this quantity is contained in prepared foods,” that last sentence is virtually never quoted.
  • You do not need to drink before you get thirsty.  Evolution did not select for a water deficit.  Your thirst is your body’s mechanism for determining how much water you need to drink.  We have a well-balanced osmoregulatory system that maintains water balance through the antidiuretic hormone and thirst.
  • Contrary to popular opinion our water needs do not have to come from pure water.  We can get our water needs from foods or other liquids.  In fact in Chinese medicine, eating watermelon is a cure for the disease known as Summerheat, because it replenishes fluids and electrolytes. ( Prior to air conditioning, there were riots in Beijing when watermelon trucks could not make their way into the city!)
  • That said, water is a wonderful beverage which is cooling, hydrating and non-caloric.  We need to value pure sources, preferably not from sources trucked across the world or the country.  Fill your stainless steel or glass bottle and sip from it all day.
  • Water can either hydrate your tissues or flush your kidneys.  To hydrate yourself, drink no more than one half cup at a time.  Drinking more triggers your urinary reflex.  It helps to sip from a water bottle, slowly over time.  On the other hand if you are detoxifying and need to flush your kidneys drink more at one time.
    U.S. Army Sergeant Kornelia Rachwal gives a yo...
    Image via Wikipedia
  • Coffee is not net dehydrating, despite the caffeine.  Caffeine is a dry salt that is diuretic.  However coffee is an aqueous (water) solution with magnesium, potassium, flavanonids, chlorogenic acid, Vitamin E, niacin and essential oils as well as caffeine.  There is more water than caffeine in coffee, but you soon lose approximately 1/4 of the  fluid as compared to water.  With tea you lose even less.
  • But the water loss is temporary.  A small study done at the University of Nebraska tested the body weight, urine output, and blood of eighteen subjects after they consumed caffeinated and non-caffeinated beverages. They determined that there was “no significant differences in the effect of various combinations of beverages on hydration status of healthy adult males.”  The Institute of Medicine expert panel on water and electrolyte intake asserts that the diuretic effects of caffeine are transient, and that coffee, tea, and colas can contribute to total water intake.  In other words, caffeine will make you pee now, but not more than you otherwise would over a day.  Nonetheless, peeing sooner means that your tissues are less likely to be hydrated, so don’t make all of your liquid caffeinated beverages.
  • Dark urine doesn’t means you are technically dehydrated, but you are not drinking as much water as you probably should.  At normal urinary volume and color, the concentration of the blood is within the normal range and nowhere near the values that are seen in meaningful dehydration.  Still, do your kidneys and skin a favor and flush them out with enough water. Pale urine is better for you.
  • You can drink too much.  There is a condition known as SIADH, which causes the brain to swell when water is excessive and can destabilize the heart.  This is the condition that killed the Boston marathoners.  Drinking electrolyte beverages will not prevent SIADH because the sugar will pull sodium out of the bloodstream into the intestine, allowing more water build-up.  It is better to give salty food, particularly that which contains minerals.

Water is important, but hydration can come within food, in “unclear” beverages, and even with caffeinated drinks.  Have food with minerals before you work out, then drink water.   But as long as your urine is pale  (aside from after vitamins),  you are drinking enough.

http://www.sciencedaily.com/releases/2002/08/020809071640.htm

“Caffeine, Body Fluid-Electrolyte Balance, and Exercise Performance,” Lawrence E. Armstrong, http://www.medscape.com/viewarticle/559762

diet, herbs, news

Coffee Beats Statins In Reducing Diabetes Inflammation

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From Harvard:  a two years old trial found that  diabetic women who drank coffee had 10% less inflammation in their blood vessels,  shown by lower CRP levels than controls for each additional cup of coffee drunk per day.  These results are much better than the recent Crestor statin trial on CRP.   From other research, the likely antiiflammatory constituent is chlorogenic acid, also present in blueberries.coffee

Am J Clin Nutr. 2006 Oct;84(4):888-93.

Coffee consumption and markers of inflammation and endothelial dysfunction in healthy and diabetic women.

Lopez-Garcia E, van Dam RM, Qi L, Hu FB.

Department of Nutrition and Epidemiology, Harvard Medical School, Boston, MA,
USA. esther.lopez@uam.es

BACKGROUND: In several short-term studies, coffee consumption has been associated
with impairment of endothelial function. OBJECTIVE: The objective was to assess the relation coffee_beansbetween long-term caffeinated and decaffeinated filtered coffee consumption and markers of inflammation and endothelial dysfunction.  … CONCLUSIONS: These results indicate that neither caffeinated nor decaffeinated filtered coffee has a detrimental effect on endothelial function. In contrast, the results suggest that coffee consumption is inversely associated with markers of inflammation and endothelial dysfunction.

See Related Posts:

Coffee Herbs

November Herbal Blog Party on Morning Wake Up Beverages

Caffeine Halts Progression of Alzheimer’s

Simple Ways to Support Brain Function

Health Myths About Hydration

Fewer Serious or Lethal Prostate Cancers in Male Coffee Drinkers

alternative-health

Relief Acupuncture Trip to New Orleans after Katrina

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  • On December 13, 2 2006 I went to New Orleans to do acupuncture under the sponsorship of CRREW. CRREW has been in New Orleans since last year doing volunteer acupuncture under the Louisiana temporary acupuncture license (which allows only NADA ear points.)

    Karen Giving Acupuncture for the New Hope Ministries Health Fair in Algiers

Wednesday, Dec 13, 2006

I arrived in New Orleans at twilight, with little view of the destruction from Katrina.  Huynh Quang, a Vietnamese-born acupuncturist picked me up at the airport. Occasionally he pointed out water marks, on the railroad tracks over the highway, by the water pumping plant that I had seen in Spike Lee’s film When the Levees Broke, and in formerly occupied shopping centers that had been completely inundated and were now vacant.
Continue reading Relief Acupuncture Trip to New Orleans after Katrina →

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alternative-health

Male Pelvic Floor Exercises for Sexual Health

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March 25th 2006 – Copyright by Karen Vaughan, L.Ac., MSTOM,  RH (AHG)

I was at a workshop on mens’ diseases recently, and we were discussing ways to keep morning erections and to prevent erectile dysfunction later on.

Men have a lot of assaults on their fertility, hence sexual health in this day and age. Plastics and pesticides put xeno-estrogens into their systems and into the water table. Meats, traditionally good for testosterone, are often from estrogen-treated animals unless organic. Soy, a common meat substitute has high phyto-estrogens levels. Zinc and magnesium, necessary to male health, are missing from the soils. Phythalates from plastic attack androgens (male hormones). Increases in diabetes, coronary artery disease and CVD, along with smoking hurt the arteries filling the penis. Laptops are often used on laps where they heat the scrotum. As a result of stresses to the male system, sperm counts are way down- 3% anually in Europe and 1.5% anually in the US. A recent study showing a 29% decline since the 80s had to be withdrawn because the men were from New York where sperm counts are _higher_ than in most of the rest of the country. So the problem may be worse.

So in addition to avoiding all of the above stressors, studies have shown that pelvic floor exercises can be very useful. You can locate the pelvic floor muscles around your urethra by trying to stop the urine stream while peeing. (Once you find them it is not a good idea to do regularly while urinating.) You can tighten the muscles around your anus by drawing up for 10 seconds. When done properly, the scrotum and base of the phallus should slightly elevate.

To deal with ED, morning erections, or incontinence, do the exercises for 10 seconds each, with 10 seconds in between, 10 times each of three positions: while sitting, standing and lying down. Do three times a day. (Okay if you skip the lying down one at work, do the other two 15 times.) You can also do shorter ones anytime.

Dr. Grace Dorey of Surrey England, a major proponent of pelvic floor exercises undertook a survey of 55 men with an average age of 59 who had experienced erectile dysfunction for six months or more. With the exercises:

40 per cent regained normal erectile function.
35.5 per cent improved
25.5 per cent showed no difference.

The improvement resulting from pelvic floor exercises compared to the use of Viagra had identical results.

Pelvic floor exercises should be combined with squats because strong glutes help the pelvic floor muscles lengthen.  You need good muscle tone when the muscles are both contracted and when lengthened.

All men should do some form of pelvic floor exercises to maintain health and we should teach our sons to do it too. -We teach them all kinds of other exercises and these will be a major factor in their well-being for life. Feel free to forward this onto your sons if you would rather not talk about it with them.

There is a good article with illustrations at:
http://www.netdoctor.co.uk/features/pelvicexercises_003841.htm

And there is a good video illustrating male pelvic floor exercises:

Contact Member:
Acupuncture and Herbs by Karen Vaughan, L.Ac.
253 Garfield Place 1R
Brooklyn, NY 11215 US
(718) 622-6755
Credits:
Dr. Grace Dorsey, Peter Deadman, http://www.bbc.co.uk/relationships/sex_and_sexual_health/exercise_pelvicm.shtml http://www.netdoctor.co.uk/features/pelvicexercises_003841.htm
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alternative-health

Vinegar, lemon juice and lactic acid fermented fruits and vegetables can reduce blood sugar spikes, lower the glycemic index of foods being fermented and can cause weight loss. Information on how to make lactic acid fermented foods.

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Vinegar, lemon juice and lactic acid fermented fruits and vegetables can reduce blood sugar spikes, lower the glycemic index of foods being fermented and can cause weight loss. Information on how to make lactic acid fermented foods.

January 29th 2005 – Acidic Foods, Fermentation and Blood Sugar
copyright by Karen S. Vaughan, L.Ac.,MSTOM

Eating acid foods- vinegar, lemon juice or lactic acid fermented foods- can reduce blood sugar spikes after meals, giving glycemic control comparable to Metformin. It has the greatest effect in people who are at risk of diabetes but still test within normal ranges. As such it is a good practice for all meals, and reflects traditional practices of most ethnicities.

Nutritionist Carol S. Johnston of Arizona State University East in Mesa has found that 2 tablespoons of vinegar before a meal can dramatically lower the increased insulin and blood sugar (glucose) levels that typically occur in people who have type 2 diabetes. In her study, she looked at 29 people divided into type 2 diabetics, diagnosed pre-diabetics, and a control with no signs of diabetes. Measuring blood levels after a high-carb breakfast, Johnston found that vinegar improved the readings for all 3 groups, but results were most dramatic among those who were prediabetic. In their case, vinegar cut their blood sugar increase in the first hour after eating by as much as half, a greater reduction than was found with normal participants. Diabetics lowered their blood glucose levels by 25% with the vinegar. The study was a crossover, placebo-controlled study.

In another study, Johnston had half the volunteers take a 2-tablespoon dose of vinegar prior to each of two meals daily for 4 weeks, and the other group members were told to avoid vinegar. Interestingly, the vinegar users had an average 2 pound weight loss over 4 weeks (as much as 4 weeks in some participants), compared to constant average weight in the group not drinking vinegar. There was no improvement in cholesterol, whcih was tested as a likely mechanism for the blood sugar control.

A 2001 paper from Lund University in Sweden evaluated pickles—cucumbers preserved in vinegar—as a dietary supplement to lower the blood-sugar rise in healthy people after a meal. The Swedish team, led by Elin M. Östman, reported that pickles dramatically blunted the blood-sugar spike after a high-carb breakfast. Fresh cucumbers didn’t affect the blood sugar spike.

Traditionally pickled vegetables like sauerkraut, pickles, olives, kimchee, and other lactic and acetic acid fermented foods were served with meals to improve digestion. The probiotic bacteria in these foods as well as the acetic acid can reduce digestive problems. Note that actual vinegar or pickled foods seem to do the trick but vinegar supplements don’t work, because they don’t contain acetic acid, which, based on studies, is the ingredient Johnstons suspects is helping control blood sugar. (1)

Fermented foods also reduce blood glucose levels. The natural fermentation of starch and sugars by a yeast starter culture that produces lactic and propionic acid is what makes sourdough bread. In a third study the glycemic index of sourdough bread was 68 compared 100 for non-sourdough bread. Cornmeal loses 88% of its glycemic index when fermented into the Ghanain dish ga kenkey. Fermented vegetables are a traditional component of Korean, Japanese and traditional European cooking.

Rick Mendoza’s site quotes a woman who tried lactic acid fermentation (fermentation with whey instead of vinegar) of beets and apples and recorded their effect on her mother’s blood sugar after 2 hours. Normally beets and apples will cause her blood sugar to spike, but when fermented they had no effect on the blood sugar. The fermented apples were cooked into apple sauce and did not cause a sugar spike either. (2)

Other acids are believed to be similarly effective. Lemon or lime juice in water can reduce blood glucose, according to Professor Jennie-Brand Miller of the University of Sydney, author of the glycemic index. (3) Kombucha is a vinegar made by fermenting tea and sugar with a gelatinous “mushroom” mother culture drunk for health reasons and its benefits may be due to similar mechanisms.

Note that taking vinegar in salad dressing, over meat or in pickled food may be perferable to the taste of drinking vinegar.  However I routinely drink blueberry or balsamic vinegar diluted in a cup of water and the taste is not objectionable.   Lemon or lime juice in water before breakfast is excellent for the liver and may be more readily accepted in the morning.

Sally Fallon’s excellent cookbook, Nourishing Traditions (4) describes making lactic acid fermented vegetables or fruits which will convert the starches and sugars of fruits and vegetables into lactic acid and creates beneficial enzymes.  The lactobacilli are ubiquitous, present on all living things, especially on leaves and roots. However with our long term transportation of food, it is better to add the whey drained from live plain yogurt.

Chop the vegetables and lay in a clean mason jar. Add 2 Tablespoons whey and 2 teaspoons sea salt per cup of water. Fill to within an inch of the top of the jar and tightly cap as lactic acid fermentation is an anerobic process. Leave in a warm room for two days, then move to cold storage. The vegetables can be eaten at once but develop better flavor in 2 months. They are meant to be eaten as condiments rather than as main courses. Don’t worry about white scum or foam which may form on the top. If a batch goes bad it will smell so bad that nothing could persuade you to eat it.

If the vegetables get soft, throw them into a soup stock made with bones from organic meat and boil down to make the mineral-rich gelled stock that helps prevent blood sugar spikes and lowers the glycemic index of the carbohydrates that accompany it. The acid will help pull the gelatin out of the bones and the minerals from the vegetables.

Resources:
(1) http://www.sciencenews.org/articles/20050101/food.asp
(2) http://www.mendosa.com/acidic_foods.htm
(3)Brand-Miller, Jennie, Kaye Foster-Powell, and David Mendosa. “What is the advantage of vinegar, lemon juice, and sourdough bread?” in What Makes My Blood Glucose Go Up…and Down? New York: Marlowe & Company, 2003, p. 141-2.
This is by far the most extensive discussion of the advantage of acidic foods in the popular literature
(4) Fallon, Sally, Enig, Mary and Connolly,Pat. Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. San Diego: ProMotion Publishing. pp81-109
Contact Member:
Acupuncture and Herbs by Karen Vaughan, L.Ac.
253 Garfield Place 1R
Brooklyn, NY 11215 US
(718) 622-6755

Credits:
Rick Mendoza, Sally Fallon

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a blog on health and natural healing