Equiessence

The three major categories of the food we eat are proteins, carbohydrates and fats.

Protein

Protein is required for growth and repair of cells and tissues and is constructed from the 24 amino acids, eight of which must come from the diet.
Infants need intake of arginine and histidine as well. The amount of protein is important. Too much protein suppresses immunity, possibly by using up the available B6, necessary for protein metabolism and optimal functioning of
T-lymphocytes (1).

Too little protein reduces the activity of both glutathione and P-450, important antioxidant factors involved in hepatic detoxification (2).

Current nutritional research recommends that a quality protein portion about the size and thickness of the palm of your hand is included with each meal (3) Include protein with your snacks. Adequate protein intake is important for
maintenance of stable blood sugar levels. If these levels are not maintained, decreased energy may result at cellular level, affecting the efficiency of the microcirculation, initial lymphatics and thus the entire system.

Blood sugar imbalances may lead to insulin resistance triggering high levels of insulin in the blood stream this may cause high levels of IGF-1 (insulin growth factor-1) which in turn, can stimulate the unhealthy growth of breast tissue. Unstable blood sugar levels can lead to diabetes and other hormonal imbalances. People with this problem should ensure that 30-50% of all meals and snacks are good quality proteins (4).

Some food proteins (lectins) may cause an adverse reaction with particular blood groups. We are all biochemically unique, so reactions vary. Some people may tolerate a food that causes an adverse reaction in another person in the
same blood group (5).

Good sources of protein include deep-sea fish, tinned tuna, salmon, sardines, chicken (organic or chemical free), a hormone-free poached or boiled egg (migraine patients avoid) (6), tahini (ground sesame seeds), tofu, organic soy
products (made from whole soy beans – low thyroid avoid) (7), feta cheese, yoghurt, quinoa, spirulina, millet (rich in iron) and legumes (beans and peas).

Remember to check additives, particularly in tinned fish and soy products.

Oats are rich in calcium, phosphorus, silicon, sodium and B group vitamins (gluten free avoid). Raw dried legumes contain some substances (alkaloids, glycosides, saponin) that are gas forming and detrimental to digestion. Soak
them for at least eight hours, then rinse, to dispel these agents (8). It helps to cook them with a peeled potato – do not eat the potato.

Raw nuts are good. Some great combinations, providing both proteins and EFA’s, plentifully enriched with minerals and vitamins, are almonds and walnuts (compatible to all blood groups) (5), pepitas, sunflower seeds, brazils,
pistachios, pine nuts.

Red meats are good sources of protein, though harder to digest. Use meat that is labeled organic or free- range, free from antibiotics and hormones. Toxic chemicals, antibiotics and harmful hormones may contaminate other products (9).  Avoid processed meats. Meat and dairy products contain methionine, forming homocysteine as it is metabolized. Increased homocysteine levels may cause clotting and plaque formation, associated with cardiovascular disease.(9

Cow’s milk is a major cause of food intolerance (10). It is mucus producing, with three times the sodium in human milk (10) and 300% more caseinogen (11).  The proteins beta- globulin (not present in human milk) and casein frequently
cause adverse reactions in young children that may lead to chronic conditions if not corrected (10). There is a strong correlation between casein, lactose and heart disease (9). Pasteurisation of milk doesn’t destroy all bacteria. By the
time it is actually drunk, these bacteria can be so activated that the natural bacteria occurring in the gut are attacked. A regular intake of natural acidophilus helps maintain the good gut flora. (11). Sources include natural yoghurts, sheep, goat or acidophilus enriched Bornhoffen, Jalna, Yoplait and Gippsland.

When milk is homogenized (processed to prevent cream forming on top of the milk), a harmful enzyme xanthine oxidase is absorbed into the bloodstream with the fat. This causes tissue damage and release of free radicals (9,12). Almond milk, soy milk, goat’s milk, rice milk, yoghurt and whey are much more digestible alternatives (13). Use a variety – too much soy is not recommended (14). Ground sesame seeds, easily digestible for most people, contain 1025
milligrams of available calcium per 100 grams of sesame. The outside green leaves of cabbage have three times more calcium than cow’s milk (15).

Carbohydrates

Carbohydrates are the main source of energy needed by the body, are found in fruits, vegetables, grains and legumes. Fruit and vegetables are the best choice, due to their high antioxidant and phytochemical content and should make
up the major portion of carbohydrate intake (16). They provide the fibre necessary for good gut function as well as supporting hepatic detoxification pathways (17). They are also associated with stronger bones due to greater bone
mineral density (18), and decreased risk of cancer (19). Whole grains and legumes contain natural starch, proteins, minerals and vitamins. Their starch content is slowly converted into glucose, providing long-lasting energy (16).
They can be harder to digest than vegetable carbohydrates.

Refined carbohydrates commonly contain hydrogenated or partially hydrogenated oils, preservatives, food colourings, agents to modify taste, improve flavour, change texture ( e.g. synthetically made micro-crystalline cellulose) as well as the agents used in processing (20,21).  Many of these substances have been proved or suspected to have adverse reactions in humans (22). They are a major cause of food addiction and intolerance (23).

Wheat creates problems especially for those with mucosal weakness in the gut. Its high gluten content is an allergen and difficult to digest (24). It is often highly refined. Many chemicals are added to it during its growth and the
manufacture of the many forms in which it is used (bread, cakes, biscuits, many breakfast cereals, pasta, foods thickened with flour, batter, breadcrumbs, sauces, sausages, meat pies and many tinned products (25).

So much wheat is eaten today. It is not surprising that people with lymphatic dysfunction experience significant improvement when wheat is eliminated from their diet. There are such easy alternatives. Country Life organic rye bread is both wheat and dairy free and available at most supermarkets. Delicious pasta can be made from a variety of grains (rice, buckwheat, corn) and different flours (rice, buckwheat, millet, besan) used for thickening sauces etc. Health food stores offer a wide variety of products to meet all culinary needs.

Use rolled oats or cereals made from rice and millet instead of wheat products for breakfast. Try a slice of wheat and dairy free bread, topped with a poached egg or tinned fish. Fruits such as pineapple, paw paw, apple, pear or
kiwi fruit, combined with pepitas, nuts or good quality yoghurt for protein, are good. Some breakfast cereals have an extremely high sugar content. Sugar intolerance can occur in addition to refined carbohydrate intolerance. It leads
to the serious and debilitating effects of diabetes and reactive hypoglycaemia (26,27). Sugar intake has also been linked to increased urinary calcium concentration, possibly increasing stone formation (28).

Sugar is highly refined, high in empty kilojoules and nutritionally useless without fibre, minerals or vitamins. Brown sugar is taste altered and coloured by the addition of caramel. Raw sugar has some fibre added to it after processing (25). It is rapidly absorbed to the bloodstream.

Every part of the body, especially the brain, needs sufficient glucose to function effectively. Many factors are involved in maintaining this blood glucose balance. These include vitamins, especially B5, B6, C and biotin as well as magnesium, zinc and chromium (29). The major role is played by insulin, which moves the glucose from the blood to the tissues. Reactive hypoglycaemia results from long- term sugar and refined carbohydrate overload interfering with the delicate mechanisms that control insulin production. Excessive amounts of insulin are secreted when even a small amount of sugar has been taken. The cells develop insulin resistance and the glucose is not utilized (29).

As a result, unpleasant symptoms of hypoglycaemia shortly occur and the person feels the need for another boost. Neurological symptoms such as anxiety, depression, lethargy, irritability, and argumentativeness are commonly
experienced. Anti-social behavior and violent mood swings often occur if the thalamus doesn’t receive sufficient glucose. Obesity, causing additional pressure on the lymphatic system, is common (29,30).). Clients with lymphatic
problems often experience ‘fuzzy ‘ head and difficulty when concentrating (31)

These problems are compounded by the use of caffeine and nicotine, which stimulate the adrenal glands, thus causing the liver to dump further unnecessary glucose in the bloodstream (32). It is even worse when caffeine is combined with
very high sugar intake, as with sweetened coffee.

Cola drinks are bad news as they contain the dangerous combination of caffeine, large amounts of sugar, and chemicals (32). Caffeine free and ‘diet’ drinks are no better – ingredients include the artificial sweeteners aspartame (951), a brain irritant with possible long- term effects (33) and saccharin (954), a petroleum derivative (34). Aspartame may release toxic levels of methanol into the bloodstream (35). Petroleum derivatives are a major cause of ecological illness (36). Preservatives sodium benzoate (211), sodium metabisulphate (223), food acid citric acid (330), caramel (150), sunset yellow FCF (110) are all listed as “proved or strongly suspected to have adverse effects on humans” (22). Colas and many soft drinks are very high in phosphoric acid. A high intake may disrupt the delicate calcium phosphorus
balance of the body (36). Bottled soft drinks or fruit juice containing the yellow food dye tartrazine (102) or metabisulphates (dependent on the acidity of the solution or juice) can trigger an asthma attack (37,38).

Fructose, naturally occurring in fruits, is commonly used as a sweetener for soft drinks. It does not need insulin to enter the cells and readily attaches to body proteins. It is quickly processed into glycerol and other metabolites.
Excess fructose causes dangerous oxidative activity, obesity, increased levels of VLDL (very low-density lipoprotein) and triglycerides. It impairs glucose metabolism, leading to reactive hypoglycaemia . Damage to the structural
proteins of the body insidiously increases, eventually causing serious health problems, affecting the eyes and major organs (39).

Dietary fats

Dietary fats have a profound effect on all body systems and should be about 15 -20% of daily food intake (40).  Vegetable oils are normally liquid and, with a couple of exceptions, are polyunsaturated. When exposed to light, heat or air their chemical structure changes and they contain damaging oxidized lipids. When processed to become
solid or semi solid, the addition of hydrogen molecule to the natural unsaturated fatty acid molecules results in toxic trans fatty acids. These hydrogenated oils are very dangerous (41,42,and 43). They can lead to decreased
production of vitamins (43), increased harmful cholesterol, and damage to blood vessels heart disease (41, 42, and 43), cancer (42, 43), diabetes, obesity, decreased testosterone and abnormal sperm production, low birth weight infants and decreased breast milk (42).

Virtually all refined foods, deep-fried foods, margarines, bread, cereals and salad oils contain partially or totally hydrogenated vegetable oils (42).

Studies quoted by Dr R. Buist PhD, indicate that mono-unsaturated margarines have an adverse effect on blood lipids and do not protect from heart disease (44). Heating margarines by spreading on hot toast or vegetables, or using in
cooking makes them even more dangerous.

BHA (320), BHT (321), commercially used antioxidants used to prevent oils and fats turning rancid, are dangerous. Antioxidants propyl gallate, octyl gallate, dodecyl gallate (310,311,312,) have been proved or are strongly suspected to have adverse effects (45). Antioxidant supplementation is strongly recommended, best prescribed by a qualified practitioner. Commonly used antioxidants include vitamins E, C, A, beta-carotene, selenium (46,47).  Almond spread, cashew nut spread, tahini, a little avocado, soft butter (not heavily processed and without additives) are tasty alternatives to hydrogenated spreads. The body needs some saturated fat.

Olive oil is beneficial to all blood groups and good for culinary use. It contains oleic acid, a major mono-unsaturated fatty acid. A high intake of oleic acid can influence the fat composition of low-density lipids (LDL), apparentlymaking them more resistant to oxidation and therefore less destructive to blood  vessels (48). Use good quality extra virgin olive oil, stored in dark bottles in the fridge. When stir frying, first put water into the wok, then vegetables, slowly heating them before adding the oil (49). Macadamia nuts, hazelnuts, almond and pistachios contain upwards of 68% monounsaturated lipids. Walnuts are rich in biotin, essential for the metabolism of unsaturated fats into useable
energy (50).

Diet

An appropriate diet, therefore, should be wheat and dairy free, with a high intake of fruit and vegetables. Good quality unsweetened yoghurt, goat’s feta and ricotta cheeses are good, though some can tolerate these only a little.

Eat a variety of fruits and vegetables, including those that are yellow, green and purple, each day.

Always garnish with a sprig of fresh parsley, rich in vitamins and minerals.

It is important to have ‘good’ oils.

Exclude all margarines, hydrogenated oils, burnt fats, deep fried food, sugar and carbonated drinks.

Enjoy pre-soaked legumes, nuts, seeds and a variety of grains. Use refined carbohydrates as little as possible.

A good quality protein portion should be included with each meal and snack.

Eat deep-sea fish four times a week (51). Meat is harder to digest.

Avoid processed meats.

Decrease intake of fruit juices. They are simple sugars, best freshly squeezed. Most people, with the possible exception of B blood group, cannot tolerate oranges.

Refined carbohydrates and simple sugars are contraindicated for reactive hypoglycemic (52). These people need more protein (30-50% of meal or snack) (53).

‘Normal’ tea and coffee need to be reduced. Organic green tea, naturally decaffeinated, is good. Drink plenty of water. Try the herb teas, especially peppermint, lemon grass, ‘black adder’ (licorice, aniseed, fennel and peppermint), red clover and chamomile.

Soils have become minerally deficient. Plants cannot manufacture minerals but absorb concentrations of specific minerals if they are in the soil where the plant is grown (58). Organic colloidal minerals from plants have 98%
bioavailability, metallic minerals 8-12% (59).

References

This newsletter is edited from advice given by Rosemary White (R.N.Grad,Dip,H.Sc(Geront), D.R.M.,Dip.Arom., Dip.Reflex. Lymphoedema / Lymphatic Therapist, contains basic guidelines only.  She was grateful for the help of Joanna Harnett, ND.Post
Grad.Dip.Cl.Nut., (a Naturopath Northern Beaches Care Centre, Mona Vale, Sydney) in collation of this material.  Remember one must consult a doctor trained in nutrition, a nutritionist or a naturopath, for specific needs.

(1) Oseiki,H., 1995, Nutrients in Profile p11, Bioconcepts
Publishing

(2) Colomb,V.,Pettit,J.,Matheix-Fortunet,H., 1995 ‘Influence of antibiotics and
food intake on liver glutathione and cytochrome P-450 in septic rats’ Br J
Nutrition

(73) pp 99-110 International Clinical Nutrition Review,Oct. 1995, (15), No4

(3) Sears B.,Lawren B., 2000 Enter The Zone Harper Collins

(4) Harrris, K., 2002 Managing Menopause Naturally: A Comprehensive Clinician’s
Manual KC Media, Sydney

(5) Buist, R., 2000 Lectins & Metastsis Pharmafoods Seminar

(6) Collison,D.R., Hall,T.,1992 Why Do I Feel So Awful p464 Angus &
Robertson

(7) Oseiki,H.,2001 The Physicians Handbook of Clinical Nutrition pp471-473
Bioconcepts

(8) Urs Koch,M.,1996 Laugh With Health pp90,29,30,38, Merino Lithographics

(9) Lemole,G.D., 2000 The Healing Diet, pp 13,52-58 Harper Collins

(10) Collison,D.R.,Hall,T., 1992 Why Do I Feel So Awful, pp167,168,

(11) Urs Koch,M.,1996 Laugh With Health, p118

(12) Beckham,N,1988 The Family Library Guide to Natural Therapies, p165 Griffin
Paperbacks

(13) Buist,R.1996,Controlling Intermittent Food Intolerance p35.,Harper &
Collins

(14) Harris,K., 2002 Managing Menopause Naturally: A Comprehensive Clinician’s
Manual KC Media Sydney

(15) Hall,D., 1989 The Natural Health Book pp 61 Viking O’Neil

(16) Urs Koch,M., 1996, Laugh With Health, pp17-21

(17) Murray, M.,Pizzozrno,J.,2000 Encyclopedia Natural Medicine
pp115-117,Little, Brown & Co

(18) New,S.A.,Robins, S.P., 2000 ‘Dietary influences on bone mass and bone
metabolism: further evidence of a positive link between fruit and vegetable
consumption and bone health.’ Am J Clin Nutr 71 (1),pp142-51 Integrated Therapies p126

(19) Stewart,M., 1998 The Phyto Factor p79 Hodder & Stoughton

(20) Buist,R., Food Chemical Sensitivity pp 5-31

(21) Collison, D,R., Hall,T.,1992Why do I feel so Awful pp 97-101,115-121

(22) ibid pp469-472

(23) ibid pp 125-141

(24) Buist,R., 1996 Food Intolerance pp15-24 Angus & Robertson

(25) Collison,D.R.,Hall,T., 1992 Why Do I Feel So Awful p396

(26) ibidl pp398- 400

(27) Eades,M.R., Eades,M.D., 2000 The Protein Power Lifeplan p 35 Warner Books
Inc.

(28) Blacklock N.J., 1987 ‘Sucrose and idiopathic renal stone’ Nutrition Health
5(1/2):9-17)

(29) Collison,D.R., Hall.T. 1992 Why Do I Feel so Awful pp 396, 402, 403

(30) Ryan,T.,1998 Australasian Lymphology Association Bi-Annual Conference,
Brisbane

(31) Northern Beaches Care Centre, Mona Vale, case histories.

(32) Collison,D.R. Hall T., 1992 Why do I Feel so Awful pp 70,401

(33) Eades,M,R.,EadesM.D., 2000 The Protein Power Lifeplan p166

(34) ibid p 162

(35) Monte,W.C., 1984 ‘Aspartmine: methanol and the public health’ J. Applied
Nutrition 36(1);42-45 .Cited Buist Food Chemical Sensitivity p 90

(36) Collison,D.R., Hall,T. 1992 Why Do I Feel so Awful p102

(37) Buist,R.,1990 Food Chemical Sensitivity pp 52,67-69

(38) CollisonD.R., Hall,T. 1992Why Do I Feel So Awful PP 376,377

(39) Eades M.R., Eades,M.D.,2000 The Protein Power Lifeplan pp 159-162

(40) Urs Koch,M.,1996 Laugh With Health p131

(41) Buist,R., 1992 The Cholesterol Myth pp21-25,45-49

(42) Murray,M.T., 1996Encyclopaedia of Nutritional Supplements pp243-245

(43) Lemole,G.M.,2001 The Healing Diet pp 34,35

(44) Buist,R., 1992 The Cholesterol Myth pp 46-49

(45) Collison,D,R.,Hall,T.1992 Why Do I Feel So Awful pp130-132, 470

(46) Murray,G.M.1996, Encyclopaedia of Nutritional Supplements p247

(47) Buist,R., 1992 The Cholesterol Myth pp 25,26 95

(48) Reaven,P.,Parhtasarathy,S.,Grasse,B.J.,et al. 1991 ‘Feasibility of using an
oleate-rich diet to reduce the susceptibility of low-density lipoprotein to
oxidative modification in humans’, American Journal of Clinical Nutrition, 1991 (54) pp
122-125, cited in Buist R., The Cholesterol Myth pp 42,43

(49) Cabot,S.R., 1996 The Liver Cleansing Diet p62

(50) Urs Koch, M., 1993 Laugh with Health pp132, 204

(51) Harris,K., 2002 Managing Menopause Naturally: A Comprehensive Clinician’s
Manual

(52) Collison,D.R.Hall,T, 1992 Why Do I Feel so Awful p 411

(53) Harris,K., 2002 Managing Menopause Naturally: A Comprehensive Clinician’s
Manual

(54) Castleman,M., 1991 The Healing Herbs pp187,188,144,145

(55) Ody,P.,1993 The Complete Medicinal Herbal pp103,154

(56) Urs Koch, M., 1993 Laugh With Health pp 58,207

(57) Oseiki, H.,1997 Inflammatory Pathways Bioconcepts Seminar

(58) Wallace,J.D., Ma Lan 1996 Rare Earths Forbidden Cures pp 42-44 Double
Happiness Publishing Co