Sublingual Immunotherapy for Seasonal Allergies- DR KYLE MORRISON
March 31, 2010- Article 6
In B.C., we endure the longest allergy season compared to other provinces. Tree pollen allergy season starts as early as February, grass pollen allergy starts in May, weed pollen starts in July and ragweed pollen starts in August and does not end until October. So with the early blooms of trees such as cherry blossoms, we are seeing an increased prevalence and severity of seasonal allergies. It is believed that over 11 million Canadians suffer from allergies. Symptoms such as itchy/watery eyes and runny nose start in 5 minutes and peak at 30 minutes from exposure.
The best form of testing is scratch or skin testing for IgE (immediate) mediated reactions which can be performed by allergists and Naturopathic physicians in office. Options for treatment include allergy shots, oral anti-histamines, herbs and desensitization therapy. A new therapy using sublingual homeopathic immunotherapy has been used clinically for more than 30 years and is popular in Europe, having been deemed a “viable alternative” to allergy shots by the World Health Organization (WHO). Being less painful, safer and more cost effective, it is a good option for the many allergy sufferers out there. It is also suitable for children 3 years of age and older, asthmatics and other people who cannot tolerate traditional injections. Patients are able to start therapy at home with in office visits for shots and symptoms decrease year after year until a patient becomes desensitized.
Another interesting aspect is the possibility of cross reactions with certain foods depending on the allergy. This means that eating these foods may aggravate a pre-existing seasonal allergy. These include: alder – almond, apple, celery, cherry, hazelnut, parsley, peach, pear; birch – apple, hazelnut, kiwi, prune, parsnip, potato, carrot; grass – melon, orange, Swiss chard, tomato, watermelon, wheat; mugwort – carrot, celery, caraway, coriander, fennel (Mugwort-celery-carrot-spice syndrome), melon, parsley, pepper, onion, sunflower seed, watermelon; ragweed – apple, banana, cantaloupe, cucumber, chamomile, honey, honeydew, nuts, sunflower seed, dandelion, watermelon.
Medicine has made advances on the understanding and treatment of an ailment that affects about 1/3rd of the population and people do not have to rely solely on anti-histamines to control symptoms.
Food Sensitivities- DR KYLE MORRISON
March 3, 2010- Article 5
One area of health I take particular interest in is the digestive system. Most people don’t realize how vital this system is to one’s health. The digestive system mechanical and chemically helps breakdown the food we eat, and also protects against harmful bacteria. 80% of our immune system resides in our digestive tract. Because our digestive system is so important, any symptoms such as cramping, bloating, “heartburn”, indigestion, constipation or diarrhea can result in more serious health concerns if not addressed. Many of these symptoms can be caused by foods that your body might have difficulty digesting. This is described as a food sensitivity. Other symptoms associated with food sensitivities are skin conditions (eczema, psoriasis, acne), fatigue, inability to lose weight, mood changes, Chron’s disease, ulcerative colitis and irritable bowel syndrome to name a few. Sensitivities differ from allergies because they sometimes can take 24 to 36 hours for symptoms to present. Overt allergies can be detected fairly soon after ingestion of the suspected allergen (i.e. anaphylactic reaction to peanuts). Food sensitivities can be difficult to isolate but when identified, avoiding these foods can have a dramatic improvement in overall health. One of the most common diagnostic tests I use in my practice is the food allergy test. This is a blood test that can identify sensitivities to 95 different foods and is helpful when designing a specific nutrition plan. This will help identify mild, moderate or severe food sensitivities.
The most commonly identified food sensitivities are dairy, wheat, gluten, eggs, corn, nuts and soy. Often I find avoiding these foods for at least 2 weeks and then reintroducing them one at a time can help identify problems associated with these foods. Although time consuming, the elimination/challenge test is the gold standard for identifying food sensitivities. Typical results show an improvement in digestion and other symptoms related to food after the first 2 weeks. Then, as possible allergens are introduced a worsening of symptoms follows.
Common symptoms associated with wheat or gluten sensitivities vary from cramping or bloating to severe fatigue 20 to 30 minutes after eating. Symptoms from dairy include congestion, itchy ears, skin rashes and snoring. Eggs, nuts, corn and soy vary considerably depending on the individual. One common symptom I see in all food sensitivities is mental fogginess or an inability to concentrate.
Physical symptoms, whether related to the digestion or not, are signs that there is an imbalance in the body that needs to be addressed. I encourage people to listen and identify these signs in order to help get to the root of the problem and improve their overall health.
Chemicals in our Food- Dr Kyle Morrison, ND
February 10, 2010- Article 4
High quality, unaltered food is becoming harder and harder to find in our food supply. Some food manufacturers are constantly altering and adding chemicals to our food to improve taste and to maintain a long shelf life. This is great for the individual product but it has to raise the question: “What are these chemicals doing to our health?”
Plastics
A topic that has received recent exposure is plastic. Specifically a group of compounds called phthalates and Bisphenol A (BPA). Phthalates are compounds used in plastics to increase their flexibility, durability and longevity. They can be found in adhesives, glues, paints, food containers and wrappers (plastic wrap). Phthalates are released into the environment when plastics are heated or when they start to age and breakdown. Exposure can be from direct use when food is heated in plastic or more commonly, in certain foods already contaminated with phthalates. The high volume of plastic packaging over the years has created high levels of plastic residue in our environment and in our food. Recycling programs have helped reduce the earth’s exposure but some food sources still have significant levels of phthalates. Foods commonly found to contain phthalates are fatty foods such as dairy products and meat. Adverse effects associated with high levels of phthlates include weight gain, diabetes, ADHD, and liver related disorders. The US banned production of PCB’s in 1979 but we are still finding residue today.
Bisphenol A, a chemical found in plastic packaging including baby bottles, water bottles and canned foods, has received much attention from our Canadian government over recent years. Studies have indicated that BPA increases the number of fat cells in our body and can mimic our own hormones, leading to negative health affects. A study from Japan showed mice exposed to BPA were 20% heavier and had 36% more body fat after 6 months compared to control groups who were fed the same amounts and had equal levels of exercise (1). Similar studies like this one has helped bring the attention of chemicals in our food and the consequences they have. There is evidence now that weight gain is not as simple as calories in and calories out as once believed by nutritionists and medical doctors. Chemicals in our food can lead to weight gain and make it difficult to lose weight if not identified and eliminated. Other effects of BPA include hormone disorders including thyroid and menstrual irregularities.
Hormones in Meat and Dairy Products
Tips to Reduce Chemical and Hormone Burden
1. Do not heat in plastic containers (even if it says “microwave safe”)
2. Do not heat foods covered in plastic wrap
3. Do not use plastic bottles or containers labeled with the number 3 or 7 on the bottom (contains BPA)
4. Reduce purchased foods prepared or stored in plastic packaging
5. Buy local organically grass fed meats (see February’s Lists for sources on Vancouver Island)
6. Reduce consumption of non-organic Dairy Products (i.e. milk, cheese, butter, yogurt)
7. Buy organic fruits and vegetables (at least those under the “dirty dozen” list, see January lists)
8. Eat vegetarian meals 2-3 times a week to reduce the amount of meat you are consuming.
References
1. Effects of bisphenol A on adipokine release from human adipose tissue: Implications for the metabolic syndrome - Mol Cell Endocrinol. 2009 May 25;304(1-2):49-54. Epub 2009 Mar 9.
2. Statistics Canada - http://competitionbureau.gc.ca/eic/site/cb-bc.nsf/eng/01911.html
January 29, 2010- Article 3
Blood Sugar - Dr Kyle Morrison ND
Blood sugar refers to the amount of glucose circulating in the body at one time. It is controlled by a delicate interplay between the liver and pancreas. Problems can occur if blood sugar is too high (i.e. Diabetes) or if blood sugar is too low (i.e. hypoglycemia). When we eat, our food is broken down into glucose for energy. This causes our blood sugar to rise, which stimulates the pancreas to release insulin. Insulin allows glucose into cells and reduces the amount in our blood. Conversely, if we haven’t eaten for a while our blood sugar starts to drop. This stimulates the liver to breakdown stored glucose which will be released into our blood to maintain proper levels.
Too Much blood sugar
When we eat large meals or meals high in carbohydrates our blood sugar rises. Extra glucose (blood sugar) that is not needed immediately for energy is stored in muscle and liver as glycogen. We only have a limited storage capacity depending on the size of our liver and muscles for glucose. Once our liver and muscles are full, remaining glucose is converted into triglycerides and stored as fat. Our routine in our North American diet is to eat three large meals a day, typically high in carbohydrates. This can lead to an increase in body fat and places tremendous stress on our pancreas to secrete large amounts of insulin to reduce blood sugar. A major health concern related to this is diabetes. Diabetes occurs when our pancreas fails to produce enough insulin to reduce our blood sugar. High levels of blood sugar can cause neurological problems, kidney damage and blindness. Diabetes requires careful management of blood sugar using dietary changes, nutraceuticals or medication and/or insulin injections.
Too Little Blood Sugar
When we miss a meal or if we haven’t eaten for a long time our blood sugar begins to drop. Dizziness, headaches, nauseousness, irritability and intense sugar cravings typically occur at this time. Appetite is stimulated and triggers the brain to look for food. Typically, at this point we start to crave simple carbohydrates or foods that can be quickly broken down into glucose to raise our blood sugar. If we eat, our blood sugar returns to normal. If we do not eat at this time, our bodies start to breakdown stored glucose in the liver. When this occurs large levels of glucose are shuttled into the blood stream to quickly increase blood sugar. This often results in high blood sugar, which stimulates the pancreas to secrete insulin to lower blood sugar and creates an inefficient system. I typically see these problems occurring when the routine is to skip breakfast or lunch and have a large dinner. During the day the body if forced to balance blood sugar through the work of the liver and pancreas and then at night the body stores as much as it can in the liver to continue the routine the next day. Overtime, this can slow the metabolism, place stress on the liver and pancreas and can lead to problems in the future (i.e. diabetes).
Tips to control Blood Sugar
1. Eat small portioned meals every 3-4 hours. (4-5 meals/day)
2. Avoid eating too much at one time.
3. Eat balanced meals that contain protein, fat and carbohydrates. (Not just carbs)
4. Fiber, Fiber, Fiber. (Eating lots of fiber reduces high levels of blood sugar)
5. Carry mixed nuts or seeds and fruit with you to prevent low blood sugar.
6. Exercise Daily!!
January 18, 2010 - Article 2
Sugar-
Dr. Kyle Morrison, ND
Brief history of sugar
Sugar is naturally derived from plants and is essentially a storage form of energy for the plant, much like body fat is for humans. There are two distinct sources of raw sugar. One is cane sugar and the other the sugar beet. Historically the process of making sugar was a well-guarded secret and was a luxury only for the wealthy. It the early 1300’s it was recorded that the cost of sugar was roughly “2 schillings a pound” which would equate to approximately $100/kg today. Since then sugar crops have grown in size and location and processing has been improved, reducing the price of sugar. In 2007 the global consumption of sugar was 152 million tons annually!
Biochemistry of Sugar
Sugar itself is a simple disaccharide made up of glucose and fructose. Glucose is our main fuel source for energy. Most of the food we eat, especially carbohydrates, can be converted into glucose by the liver. Fructose is a form of energy derived from plants and is mostly found in fruits. The brain and muscles metabolize 80% of glucose from sugar and 20% is used in the liver for storage as glycogen. Unfortunately the liver has a limited storage capacity for glycogen and once full, converts extra glucose into triglycerides for storage as fat. Conversely, only 20% of fructose in used by the muscles (note: the brain cannot metabolize fructose) and 80% is brought to the liver for storage. Only in an active individual will the liver convert fructose into glycogen, otherwise the majority will be converted into fat.
Sugar and Obesity
In the mid 1970‘s a study done by researcher Ansel Keys, implicating fat as a significant contributor to heart disease, sparked a major shift in our nutrition. Food manufacturers were urged to reduce or eliminate fat in their products. Fat, as many chefs will attest, adds flavor to food. By eliminating fat manufacturers lost the quality of their products. Sugar was used as a suitable replacement for taste and soon became one of, if not the most abundant ingredient in processed foods. Since the 1970’s we have seen an alarming increase in weight and incidence of obesity. We have seen a slight reduction in deaths due to heart disease but one can argue advancement in medical technology and treatment could be responsible.
The New Sugar on the Market
High fructose corn syrup (HFCS) is created from cornstarch, entirely glucose, and adding specific enzymes to convert most of the glucose into fructose. This process produces a product that is sweeter than natural sugar and is less expensive. These two important components allow manufacturers to make more of their product using this form of sweetener and for less cost to them. HFCS can be found in almost all processed foods with the majority being soft drinks and condiments (i.e. ketchup). If we recall how the body processes fructose, large consumption can only lead to an increase in triglycerides and weight gain. Heart disease and diabetes are the conditions that typically follow. (Note: laws here in Canada do not yet require specific labeling of HFCS. Labels will typically use “glucose/fructose” in place of HFCS.)
Tips for Reducing Sugar
•Limit yourself to 1-2 tsp of honey or organic maple syrup per day
•Avoid foods that have sugar, glucose/fructose or HFCS in the top 3 ingredients
•Buy products that have less than 4 grams of sugar per “reasonable” serving
•Avoid artificial sweeteners
•Avoid foods that need to be sweetened (i.e. coffee) or use natural sweeteners like honey or stevia
References
http://www.sucrose.com/learn.html
http://www.fao.org/docrep/009/j8126e/j8126e09.htm
UCSF’s Osher Center for Integrative Medicine: Sugar: The Bitter Truth:
