NTC PRESS RELEASE ON THE "DETOX DIET" CASE

This tragic Detox diet case has truly highlighted the need for thorough and evidence-based training, supported by a period of clinical practice under supervision.

I do not wish to comment on the case, as I do not know both sides of the story. However, the case does highlight the need for proper use of Consultant Notes and other documents that support practitioner's advice.

NTC has promptly responded to various press articles - please see below.

NUTRITIONAL THERAPY COUNCIL

Subject: Regulation of nutrition practitioners.

Statement on behalf of the Nutritional Therapy Council,
the regulatory body for nutritional therapy.

25th July 2008

We write with reference to the recent news feature in the national press on 23^rd July, on the misuse of a “Detox Diet”, and the lack of regulation of nutrition practitioners.

The Nutritional Therapy Council (NTC) is concerned that the provision of nutrition advice in the UK is currently unregulated to a large extent. We have been working in this field for some time and would like to make clear that there is a regulatory framework in place that is intended to offer the public a route by which they can verify the credentials of practitioners of nutritional therapy.

The provision of training of nutritional therapists has developed considerably in the last decade, with several degree and diploma courses in nutritional therapy being available. The Nutritional Therapy Council (NTC) was established as the regulatory body for nutritional therapy, to protect patients and set standards. We have established a national registration scheme for practitioners and a programme of accreditation of courses that meet the National Occupational Standards (NOS) and follow a core curriculum.

Our national registration scheme will enable members of the public to verify the registration status of individual nutritional therapists.

The National Occupational Standards are set by “Skills for Health”, which is one of the 25 Sector Skills Councils which make up the “Skills for Business” Network. “Skills for Health” is licensed by the Secretary of State for Education and Skills in consultation with Ministers in Scotland, Wales and Northern Ireland.

Training of a practitioner to these standards takes a minimum of two years for a diploma and three for a degree. Some of this may be distance learning, but clinical skills taught in a clinical setting are required of courses aspiring to meet these standards.

Several training providers, both private and university sector, are working towards accreditation of their courses and we expect the first successful accreditations this year. Some colleges have already shown that recent graduates have followed the core curriculum and will be able to apply for registration.

We also have a programme in place to verify the skills and practice of existing practitioners, through our ‘Grandparenting Scheme’, whereby long-serving practitioners can provide a portfolio of evidence of learning and practice that is examined by expert verifiers. Successful demonstration of learning and practice that meet the National Occupational Standard leads to eligibility to apply for admission to the register. Areas of incomplete training are identified to enable further learning to take place before re-application.

Admission to the register will also be dependent upon the practitioner having professional liability insurance and adhering to a code of ethics, and maintenance of registration will be dependent upon continuing professional development.

Although registration is voluntary, we endeavour to encourage as many bono fide practitioners as possible to join this scheme. However, we are aware that there are a number of inadequately trained individuals who have done courses at institutions which claim to give them the skills to give nutrition advice. Greater awareness by the public of the NTC scheme will make finding a qualified practitioner easier.

Along with other professions in complementary medicine, we have been working towards a single national independent register. The new Complementary and Natural Healthcare Council (CNHC) will offer economies of scale. The Department of Health has already provided funding for this new body which plans to open for applications to register in 2009. The NTC plan to transfer registration functions to the CNHC in due course.

The Health Professions Council (HPC) has already proposed that there should be a dialogue between the NTC, the British Dietetic Association and the Nutrition Society, as three professional stakeholders in the nutrition field, and we would certainly welcome this. There is a place for all three professions in the nutrition arena. We have one common aim; to ensure that nutrition advice given to the public is accurate, safe and relevant.

Nutritional Therapy Council

http://www.nutritionaltherapycouncil.org.uk/

e-mail ppr@ nutritionaltherapycouncil.org.uk

LET'S EAT MORE ALMONDS!

This article is from NUTRAingrediets.com I Europe. Breda’s comments are in green

Almonds demonstrate prebiotic potential

By Shane Starling

1-Jul-2008

Almonds are known for their high vitamin E and mineral content and cholesterol-reducing and diabetes-combating potential but new research indicates they have a prebiotic effect.

Funded by the Almond Board of California (this suggests the research may be biased), the researchers found that almond powder significantly increased levels of certain gut flora. As a result prebiotic effects were increased. My question is why almond powder? Would not eating almonds have the same effect?

The study, published in the July edition of Applied and Environmental Microbiology, found the prebiotic effect did not occur when the fat content was removed from the almond preparation, indicating lipid concentration is key to activating the prebiotic reaction. Almonds, as we know, contain Essential Fatty Acids (EFAs), which we know help beneficial bacteria adhere to the gut wall and help them colonise (90% of the fats in almonds are unsaturated)

"We investigated the potential prebiotic effect of almond seeds in vitro using mixed faecal bacterial cultures," the researchers wrote.

Institute of Food Research scientists led by Dr Guisy Mandalari used a Model Gut to simulate the physical and biochemical conditions of the gastro-intestinal tract so that the almonds experienced an environment similar to that of the stomach and the small intestine.

Digested almonds were then mixed with an in vitro batch system to mimic the bacterial fermentation in the large intestine. The populations of intestinal bacteria were then monitored.

"The results show a prebiotic effect of finely ground almonds (with lipid) but not with defatted almonds," Mandalari said. That’s why we need to eat foods that have not been tempered with!

For the finely ground almonds with lipids, the study recorded a significantly increased population for bifidobacteria and Eubacterium rectale, "resulting in a higher prebiotic index (4.43) compared with the commercial prebiotic fructo-oligosaccharides (4.08) at 24h incubation." This finding is of great importance as effects of the gut microbiota for human health are increasingly recognized.
No such effect was recorded for the lipid-free almonds.

"The increase in the numbers of Eubacterium rectale during fermentation of finely ground almonds correlated with increased butyrate production," (butyrate feeds colonocytes) the researchers wrote. "In conclusion, we have shown that addition of finely ground almonds altered the composition of gut bacteria stimulating the growth of bifidobacteria and Eubacterium rectale."

Other research has indicated lipid content of almonds is reduced if almonds are not processed by grinding as in this case, or via mastication. This supports the need for chewing the food properly!!!

The researchers noted the length of time the almond spends in the digestive system also affected the available quantity of lipids and proteins.

They called for further research into almond digestibility, with prebiotic effects tested on human subjects.

Source: Applied and Environmental Microbiology
July 2008, published online ahead of print 23rd May 2008 doi:10.1128/AEM.00739-08
Investigation of the potential prebiotic properties of almond (Amygdalus communis L.) seeds.
Authors: G. Mandalari, C. Nueno-Palop, G. Bisignano, M. S.J. Wickham, and A. Narbad.

http://www.nutraingredients.com/news/ng.asp?n=86246&c=K4kaXXjFbpi1BelPPCgfsg%3D%3D

Recent research by Jenkins et al (2008) has shown that almonds reduced 24-hour insulin secretion and may in the longer term explain the association of nut consumption with reduced CHD risk. Almonds are also high in protein and fibre, which m ay explain the reduced insulin secretion. Other benefits of almonds are nutrient content such as calcium, magnesium, potassium, vitamin E, and other antioxidants.

Reference:

Jenkins DJ, Kendall CW, Marchie A, Josse AR, Nguyen TH, Faulkner DA, Lapsley KG, Singer W. (2008) Effect of almonds on insulin secretion and insulin resistance in nondiabetic hyperlipidemic subjects: a randomized controlled crossover trial. Metabolism. Jul;57(7):882-887

ELLA - THE FIRST 'BCNH BABY'

We are pleased to announce that Level 3 students Tom and Elizabeth, who met on the course, had their first baby Ella in May 08.

As you can see, little Ella is a picture of health and already smiling. Certainly a sign of good nutrition on her mum's part.


Mum and dad are also doing fine, but exhausted, which is to be expected.

THE UBIQUITOUS ROLE OF THE ‘SUNSHINE’ VITAMIN

Vitamin D is both a vitamin and a hormone. The role of Vitamin D - the ‘sunshine’ vitamin, as we know it appears to have ubiquitous role. Vitamin D in calcium absorption in the gut and normal mineralization of bone is well established. However, research is now focusing on other functions of vitamin D such as innate immune regulation (Hewison 2008), low mood and cognitive performance (Wilkins et al 2006), depression (Berk et al 2007), Metabolic Syndrome prevention (Hyppönen et al 2008), and cancer prevention – see article below.

This article is copied from NUTRAingredietns.com/europe website

http://www.nutraingredients.com/news/ng.asp?n=85255&c=K4kaXXjFbphCJNkBqUaYrw%3D%3D

Prostates protected by vitamin D: study

14-May-2008

The benefits of vitamin D for prostates may be due to the action of the vitamin on a specific gene, suggests new research that deepens our understanding of how nutrients and genes interact.

Researchers from the University of Rochester Medical Center report that the active form of vitamin D in the body, 1,25-hydroxylvitamin D3 (1,25(OH)2D), may link with a gene known as G6PD, which releases an antioxidant enzyme and protect DNA from damage.

"Many epidemiological studies have suggested the beneficial properties of vitamin D," said lead researcher Yi-Fen Lee. "Our findings reflect what we see in those studies and demonstrate that vitamin D not only can be used as a therapy for prostate cancer, it can prevent prostate cancer from happening."

The study is published in the International Journal of Cancer.

The link between vitamin D intake and protection from cancer dates from the 1940s when Frank Apperly demonstrated a link between latitude and deaths from cancer, and suggested that sunlight gave "a relative cancer immunity."

Vitamin D refers to two biologically inactive precursors - D3, also known as cholecalciferol, and D2, also known as ergocalciferol. Both D3 and D2 precursors are hydroxylated in the liver and kidneys to form 25- hydroxyvitamin D (25(OH)D), the non-active 'storage' form, and 1,25-dihydroxyvitamin D (1,25(OH)2D), the biologically active form that is tightly controlled by the body.

There is growing evidence that 1,25(OH)2D has anticancer effects, but the discovery that non-kidney cells can also hydroxylate 25(OH)D had profound implications, implying that higher 25(OH)D levels could protect against cancer in the local sites.

The new study, supported by a grant from the U.S. Department of Defense, appears to provide further compelling evidence of the potent anti-cancer benefits of 1,25(OH)2D.

Normal healthy prostate cells (BPH-1 and RWPE-1) and prostate cancer cells (CWR22R and DU 145) were subjected to oxidative stress. The researchers found that 1,25(OH)2D induced G6PD (glucose-6-phosphate dehydrogenase), a key antioxidant enzyme, in the healthy but not cancer cells. G6PD scavenges reactive oxygen species (ROS) associated with DNA damage.

"If you reduce DNA damage, you reduce the risk of cancer or aging," said Lee said. "Our study adds one more beneficial effect of taking a vitamin D supplement. Taking a supplement is especially important for senior citizens and others who might have less circulation of vitamin D, and for people who live and work areas where there is less sunshine."

"In this study, we have demonstrated that 1,25-(OH)2D can protect nonmalignant human prostate epithelial cells against H2O2-induced cell death through modulating the ROS defense systems, suggesting a possible role of 1,25-(OH)2D in prostate cancer prevention," stated the researchers in the journal.

Vitamin D - bad for cancers, good for you

Lee and co-workers noted that 1,25(OH)2D may act both as an antioxidant and a pro-oxidant, depending on the cellular environment, with a subtle pro-oxidant activity found in cancer cells, while it appears to behave as an antioxidant in normal healthy cells.

"[Our] data suggest that vitamin D might exert a subtle oxidative stress, which could stimulate the detoxification mechanisms to protect cells from the subsequent stress challenges; yet cancer cells lose the 1,25-(OH)2D-induced detoxification responses, therefore, 1,25-(OH)2D acts as a pro-oxidant in cancer cells," they said.

"Our results provide one mechanism to explain how 1,25-(OH)2D protects nonmalignant human prostate epithelial cells from oxidative stress to attenuate the accumulation of oxidative damages during the life.

"Therefore, vitamin D might be beneficial for preventing the development of age-dependent diseases," they concluded.

Source: The International Journal of Cancer
122, 2699-2706 (2008)
"Protective role of 1a, 25-dihydroxyvitamin D3 against oxidative stress in nonmalignant human prostate epithelial cells"
Authors: B.-Y. Bao, H.-J. Ting, J.-W. Hsu, Y.-F. Lee

British scientists Elina Hyppönen and Chris Power (2007) from the Institute of Child Health in London, measured the level of 25(OH)D in 7437 whites from the 1958 British birth cohort when the subjects had reached the age of 45. They reported that prevalence of vitamin D deficiency was alarmingly high during the winter and spring .

Interestingly, other studies have also shown that sunshine levels in some northern countries are so weak during the winter months that the body makes no vitamin D at all, resulting in over half of the population to have insufficient or deficient levels of the vitamin.

So - how much vitamin D should we take?

While Committee on Medical Aspects of Food and Nutrition Policy (COMA) have not established a RNI for vitamin D, estimated maximum daily intake is 22mcg (800iu). A review by Talwar et al (2007) reported that the tolerable upper intake level for oral vitamin D3 should be increased to 250 micrograms per day (10,000 iu), which is a 12.5 x increase.

Dietary sources of vitamin D

Oily fish such as salmon, mackerel, tuna and sardines are the richest source of vitamin D. However, smaller amounts are also found in foods such as milk, fortified margarine, fortified cereals, eggs, beef liver & Swiss cheese.

Sun exposure – free vitamin D

It has been suggested that approximately 5 - 30 minutes of sun exposure between 10am and 3pm at least twice a week, to the face, arms, legs, or back, without a sunscreen, can usually lead to sufficient vitamin D synthesis. Moderate use of commercial tanning beds that emit 2 - 6% UVB radiation may also be effective

(Wolpowitz and Gilchrest 2006). They also recommend that individuals with limited sun exposure need to include good sources of vitamin D in their diet or take a supplement.

However, they equally caution to limit exposure of skin to sunlight as UV radiation is a carcinogen responsible for most of skin cancers and deaths from metastatic melanoma. Lifetime cumulative UV damage to skin may also be largely responsible for some age-associated dryness and premature ageing of the skin.

References:

Berk M Sanders KM Pasco JA Jacka FN Williams LJ Hayles AL Dodd S (2007) Vitamin D deficiency may play a role in depression. Medical Hypotheses May 10; [Epub ahead of print]

Hewison M (2008) Vitamin D and innate immunity Current Opinion in Investigational Drugs May 9(5):485-90

Holick MF (2007)Vitamin D deficiency. The New England Journal of Medicine 357:266-81.

Hyppönen E Boucher BJ Berry DJ Power C (2008) 25-hydroxyvitamin D IGF-1 and metabolic syndrome at 45 years of age: a cross-sectional study in the 1958 British Birth Cohort. Diabetes Feb 57(2):298-305

Hyppönen E Power C (2007) Hypovitaminosis D in British adults at age 45 y: nationwide cohort study of dietary and lifestyle predictors. The American Journal of Clinical Nutrition Mar;85(3):860-8

Talwar S A Aloia J F S Pollack and Yeh JK (2007) Dose response to vitamin D supplementation among postmenopausal African American women The American Journal of Clinical Nutrition December 86 (6):1657-1662

Wilkins CH Sheline YI Roe CM Birge SJ Morris JC (2006) Vitamin D deficiency is associated with low mood and worse cognitive performance in older adults. The American Journal of Geriatric Psychiatry Dec 14(12):1032-40.

Wolpowitz D Gilchrest BA (2006) The vitamin D questions: how much do you need and how should you get it? Journal of the American Academy of Dermatology 54:301-17.

Bibliography:

http://ods.od.nih.gov/factsheets/vitamind.asp

FORGET THE PILLS - YOU CAN GET MINERALS FROM YOUR HAIR

This fascinating article caught my eye on the Onion website:

http://www.theonion.com/content/node/38915

An Aveda Institute rendering of the nutrition absorbed through hair.

Report: Americans Receive Majority of Vitamins Through Hair

BOSTON - A report published in the Aug. 25 issue of The New England Journal Of Medicine indicates that the average American receives 87 percent of his or her daily vitamin intake through the hair.

"Over the past five years, the field of hair-nutrient technology has evolved at a stunning rate," said Dr. Irving Kallberg, follicular nutritionist and author of the report. "Not surprisingly, shampoo has now surpassed food as the primary source of vitamins for the vast majority of U.S. citizens."

According to Kallberg, a single quarter-ounce application of a high-vitamin shampoo like Clairol's Herbal Essences or Pantene Pro-V provides a full day's supply of Vitamins A, B, C, D and E, as well as minerals like calcium, zinc and magnesium. By supplementing shampoo use with a quality revitalizing conditioner like Aussie Hair Salad, Kallberg said, the user can meet all of his or her nutritional needs.

"A serving of Paul Mitchell shampoo contains more protein than a 14-ounce New York strip steak," Kallberg said. "And, unlike meat, Paul Mitchell products give your hair a healthy, radiant shine."

"I wash my hair at least six times a day," said Robert Meader, a self-described "health nut" from Hermosa Beach, CA. "I used to be a vegetarian, but now I'm on a strict daily regimen of Nexus Protein-Plus shampoo and Aveda clarifying rinse. And you know what? I've never felt better."

Willow Lake shampoo, which meets the USRDA for 11 essential vitamins and minerals.

Across the U.S., restaurants are jumping on the bandwagon, offering patrons a wide selection of hair-care treatments along with their meals. Said Denny's vice-president of operations Ken St. Croix: "We currently offer a $9.99 meal deal featuring choice of entree with soup, shampoo, salad, rinse, potato, conditioner, choice of beverage and blow-dry, with dessert and styling gel available for $2 extra."

Food manufacturers are getting into the act, as well. Campbell's is developing a line of deep-cleansing and conditioning soups. Spokespersons for Chef Boyardee said the company has an anti-dandruff ravioli in the works. And Gatorade is planning a September rollout for its new line of "Sport-Sheen" athletic shampoos, which promise to "replace the vital carbohydrates and electrolytes your hair loses during exercise."

Experts say the trend is only beginning.

"With fatty, empty-calorie-laden Big Macs and pizzas becoming the norm, Americans' reliance on hair-washings for their basic nutritional needs will only increase," said New York University dietitian Penny Raskin. "By 2005, the family dinner hour will be all but obsolete, replaced by the family shower."

"Basically," Raskin said, "the secret to good health is simple: regular exercise, plenty of sleep and a good pH-balanced diet."

I hope you enjoyed the above.

THYROID AND WEIGHT

Extract from Dr Dr John Briffa’s newsletter posted on 4th April 2008.

Breda’s comments in green.

http://www.drbriffa.com/blog/2008/04/04/low-thyroid-function-may-be-a-factor-in-weight-gain-despite-normal-tests/

Low thyroid function may be a factor in weight gain despite ‘normal’ tests

Conventional assessment of the thyroid usually involves blood tests to measure thyroid hormone levels. For a variety of reasons, though, these tests will not always pick up an underlying problem (one of the reasons may be that ther reference range is too wide). To understand how this can be, we must first understand the physiology of the thyroid gland and the function of the chief thyroid hormones:

The thyroid produces a variety of hormones, the most plentiful of which is known as ‘thyroxine’ (also known as ‘T4’). Outside the thyroid, T4 is converted into another hormone called tri-iodothyronine (also known as ‘T3’). T3 is actually a more active form of thyroid hormone. T3 basically stimulates cells to burn fuel with oxygen to release energy, some of this being released as heat. Essentially, the more T4 and T3 there is around, the faster metabolism, the less tendency there is for weight gain and the warmer the body is.

The thyroid’s production of hormones is itself regulated by a tiny gland located at the base of the brain known as the ‘pituitary’. The pituitary is itself regulated by a part of brain known as the hypothalamus. In health, if the hypothalamus senses a drop in the levels of T4 and/or T3, it sends a signal to the pituitary, which in turn secretes a hormone known as thyroid stimulating hormone or ‘TSH’. As its name suggests, this hormone instructs the thyroid to produce more thyroid hormones. In theory, as the thyroid hormone levels rise, the hypothalamus instructs the pituitary to produce less TSH, which ensures thyroid hormone levels do not increase too much. This mechanism is designed to ensure stable levels of thyroid hormones in the body.

However, like any other gland or organ in the body, the thyroid gland can weaken. In this case, despite high levels of TSH, it may still not be able to make the amounts of thyroid hormones necessary for optimal health. This low thyroid function state is known as ‘hypothyroidism’. One of the typical symptoms of this is weight gain, though fatigue, dry skin, dry hair, hair loss, low mood, sensitivity to cold and constipation are others.

The conventional way to test thyroid function is to measure blood levels of TSH. If this is raised, this suggests hypothyroidism. The diagnosis is usually confirmed by measuring T4 levels, which are characteristically low in cases of hypothyroidism.

While the TSH test is generally seen by doctors and endocrinologists as a sensitive and accurate guide to thyroid function, the reality is that this test has a number of deficiencies.

One major issue here relates to the ‘normal range’ that is set for TSH. Normal ranges are designed to encompass 95 per cent of people. What this means is that to have an elevated TSH, one needs to be in the top 2.5 per cent of the population for TSH levels. This means that however common hypothyroidism may be, only a relatively small proportion of the population can be diagnosed using this test.

Also, as was discussed earlier, low thyroid function can be related to low pituitary function. In traditional medicine, lower than normal levels of TSH are believed to signify this. However, before the pituitary is exhausted to this extent, it is possible for it to go through a phase where TSH levels are considered ‘normal’, though thyroid function is significantly compromised. While this notion is plausible, it is generally not accepted by endocrinologists (doctors specialising in hormone-related disease).

Another problem with conventional testing is that it relies on levels of TSH and, usually, T4. If there is enough T4 in the body, the brain can sense this and feel there is no need to increase TSH production. However, T4 is not very active in the rest of the body – it seems T3 has a more important role to play in this respect. It is therefore possible for someone to have enough T4 but not enough T3, and be hypothyroid as a result. T3 levels are rarely checked in conventional medicine. As a result, someone with low T3 levels who is hypothyroid as a result, can get missed as a result of ‘normal’ TSH and T4 levels being found.

Yet another potential deficiency of conventional thyroid testing is that while it may show the level of hormones in the bloodstream, it does not tell us how active and effective those hormones are. T4 may not be efficiently converted into its active T3 metabolite, due to the enzyme 5’deiodinase malfunction, which requires a number of nutrients cofactors to function - eg selenium, zinc, copper, magnesium, vitamin E and vitamin C. Low cortisol will also compromise the conversion, as cortisol is required to convert T4 into T3 in the liver (IFM 2005). Furthermore, several other factors can inhibit 5’deiodinase function - eg: stress, infection, severe dieting, low protein diet (tyrosine deficiency), chronic illness, withdrawal of carbohydrates from the diet, etc. It is now well recognised, for instance, that individuals can become resistant to the hormone insulin (known as ‘insulin resistance’), which may eventually lead to a problem with diabetes. In contrast, the concept of thyroid hormone weakness has yet to catch on in conventional medical circles.

So, for these and other potential reasons, just because someone has ‘normal’ thyroid hormone levels, that doesn’t guarantee by any means that their thyroid function is ‘normal’ or ‘optimal’ by any means.

The idea that a normal TSH means normal thyroid function was dealt a bit of a blow recently on the publication of a study in the Archives of Internal Medicine in a group of 2407 individuals, all with ‘normal’ TSH levels. Despite having acceptable TSH levels, the higher the TSH level was, generally speaking, the greater body weight was too [1]. This study is accompanied by an editorial [2] which examines the evidence from the study, along with three other studies [3-5] which all found evidence that as TSH rises, so does body weight.

They also cite evidence that as individuals lose weight, TSH levels come down.

At first sight, all this looks like weight gain may indeed be related to ‘worsening’ thyroid function. However, if this were the case, then conventional wisdom would dictate that levels of T3 and/or T4 would decrease as TSH levels rise. However, the authors of the editorial point to evidence which shows that in the very overweight, thyroid hormone levels tend to be raised, not lowered.

One might argue therefore that what is going on here is the body is recognising that it is carrying too much weight, and is attempting to boost its metabolism through the secretion of TSH. It’s almost as if the body is recognising it needs to shift some excess weight and is asking the thyroid to ramp up its production of thyroid hormones through increased secretion of TSH. They go on to postulate a few mechanisms through which fatty tissue in the body could ‘communicate’ with the body in an effort to tell it to rev-up the metabolism.

While the mechanisms here are not certain, what I think all this shows is that the relationship between thyroid function and weight is more complex than most of we doctors would have people believe. What is more, there may be more to an individual’s belief that their difficulty in losing weight is in some way related to thyroid function. The authors of the editorial conclude that we may agree with patients who suggest such a thing by saying: “It may be the thyroid but we don’t exactly know how.”

Breda’s story

When my thyroid was tested 2 years ago, my T4 was right on the border of normal and my TSH was only just within ther reference range, which was surprising, considering that T4 was so low. T3 was not measured.

My GP told me that the result was perfectly normal. However, my symptoms of lethargy, dry skin & hair, constipation, slow thinking, unexplained depression, inability to lose weight and sensitivity to cold, continued. My conclusion was that my pituitary was not effectively responding to ‘low’ serum T4 levels; I expected TSH to be raised or at least at the higher end of normal.

At the same time I have done an Adrenal Stress Index (ASI) test, which confirmed my cortisol levels and DHEA were on the floor, throughout the 24-hour cycle. I was suffering from adrenal exhaustion. Surprise, surprise!!!

I started to panic that my whole endocrine system was collapsing. I knew what to do about the adrenals, but the thyroid result was puzzling me. I called Dr Barry Durrant Peatfield to discuss the results with him. He immediately told me that I have been suffering from a long-term hypothyroidism, hence my pituitary was no longer responding to the feedback and consequently the TSH was lower than expected. We decided on a course of action and 3 months later me depression disappeared (the first obvious symptom), then the weight started to drop off, etc. It started to feel like I got a new body and mind. Life was worth living again.

I feel privileged to have the knowledge and skills to take control of my health. Surely, one may need medical intervention as well, but an understanding of what is going on in one’s body is invaluable. Hence, my ‘obsession’ with the MECHANISMS, which, ad you know, is a sacred word at BCNH.

References:

1. Fox CS, et al. Relations of thyroid function to body weight: cross-sectional and longitudinal observations in a community-based sample. Arch Intern Med 2008;168(6):587-592

2. Weiss RE, et al. Doctor…could it be my thyroid? Arch Intern Med 2008;168(6):568-569

3. Knudsen N, et al. Small differences in thyroid function may be important for body mass index and the occurrence of obesity in the population. J Clin Endocrinol Metab. 2005;90(7):4019-4024

4. Nyrnes A, et al. Serum TSH is positively associated with BMI. Int J Obes (Lond). 2006;30(1):100-105.

5. Bastemir M, et al. Obesity is associated with increased serum TSH level, independent of thyroid function. Swiss Med Wkly. 2007;137(29-30):431-434.

FOR CAT & DOG LOVERS

It's weekend again and after a week of depressing news, let's forget our troubles and have a laugh....

WARNING TO ALL DOG OWNERS!!

The State Highway Patrol in conjunction with the FBI has issued a warning advising all dog owners to keep their dogs indoors until further notice. Dogs are being picked off one at a time on an almost continual basis throughout the city.

They are falling in great numbers. Police in the city advise all dog owners not to walk their dogs - KEEP THEM INDOORS UNTIL FURTHER NOTICE!

As recently reported by Bennett & Lengacher (2008) ‘laughter influences health outcomes; including muscle tension, cardio-respiratory functioning and various stress physiology measures’. I hope you enjoyed the above.

Reference:

Bennett MP Lengacher C (2008) Humor and Laughter May Influence Health: III. Laughter and Health Outcomes. Evidence-based Complementary & Alternative Medicine Mar;5(1):37-40

SUPPLEMENTS CONTROVERSY RE-EMERGES!

Vitamin pills 'increase risk of early death'

writes Kate Devlin, Medical Correspondent in Telegraph

http://www.telegraph.co.uk/earth/main.jhtml?xml=/earth/2008/04/16/scivita116.xml&posted=true&_requestid=370468

Official health warning on risk of vitamin supplements

Writes David Rose in The Times

http://www.timesonline.co.uk/tol/life_and_style/health/article3754205.ece

Jeremy Laurance, Health Editor of The Independent writes:-

Vitamin supplements 'do us no good and may be harmful'

http://www.independent.co.uk/life-style/health-and-wellbeing/health-news/vitamin-supplements-do-us-no-good-and-may-be-harmful-809607.html

And many others....

This controversial topic has re-emerged….. Please see Breda’s response to the papers at the bottom. We have also copied few responses from The Independent website. To read more, please follow the link above.

We swallow them by the bucketload at great expense but there is no evidence vitamin supplements do us any good, and they may even be doing us harm, scientists have concluded. In a blow to the multimillion pound dietary supplement industry, a review of 67 randomised trials of vitamin pills has found that far from prolonging life, they may actually shorten it.

There is "no convincing evidence" that antioxidant supplements cut the risk of dying prematurely and some of the commonest ones may increase the risk of early death, according to the review, published by The Cochrane Collaboration.

One in three women and one in four men in the UK are estimated to take vitamin pills to ward off disease. Despite several studies warning of potential dangers, the industry continues to thrive.

The latest review, one of the largest involving 232,000 participants, compared those taking the supplements with those who took a placebo or received no treatment. The supplements studied were beta-carotene (a precursor of vitamin A that is converted into the vitamin in the body), vitamin A, vitamin C, vitamin E and selenium.

Goran Bjelakovich, the visiting researcher who led the systematic review at Copenhagen University, said: "We could find no evidence to support taking antioxidant supplements to reduce the risk of dying earlier in healthy people or patients with various diseases."

"The findings show that, if anything, people in trial groups given beta-carotene, vitamin A and vitamin E showed increased rates of mortality. There was no indication that vitamin C and selenium may have positive or negative effects; we need more data [on these]."

The researchers separated out the 47 trials with a low risk of bias and in these they found a significantly increased death rate. When taken separately, vitamin A was associated with a 16 per cent increased mortality, beta-carotene with a 7 per cent increase and vitamin E with a 4 per cent increase. For vitamin C and selenium there was no significant increase or decrease in the death rate.

Dr Bjelakovich said: "The bottom line is that current evidence does not support the use of antioxidant supplements in the general healthy population." The researchers were unable to explain their findings but said "excessive antioxidants can adversely affect key physiological processes".

Yesterday, Pamela Mason, of the Health Supplements Information Service, said: "Trials using antioxidant supplements have shown inconsistent findings and yet another review is not going to tell us anything at this stage that we do not already know."

If what the scientists say was true, I should have been dead long time ago.... However, as a nutritional therapist I do know what I am doing and I treat supplements with 'respect'. Vitamins and minerals in excess doses can be toxic and dangerous. Hence, as Principal of BCNH - UK College of Nutrition & Health, I am against supplements being available to general public who may not be aware of potential side effects and safe doses.

In our view, vitamins (and other nutrients such as herbs) should be prescribed by fully qualified health professionals, such as nutritional therapists and herbalists, whom, having had an extensive consultation with a client will a) ensure that clients are not overdosing on any nutrients b) check for any drug-nutrient interactions and c) ensure that all nutrients are in synergy and e) ensure they follow a healthy diet and lifestyle.

As for vitamins increasing mortality, I have not seen the review, so I am not sure what other factors may have been involved in the mortality rates of the specified groups and individuals.

As Pauline Russel commented in response to the article:-

Newpapers please cite the scientific source of your science articles! Similar type of article many appeared many years ago. At the press conference, the 15 scientists where asked by the press did they take vitamins. All agreed they did. Only by reading the full text is a reader like myself able to go to source material and look at the methodology used and who paid for this research. Often there is mention of scientists who do, or do not support the methodology employed or they whish to view the studies themselves. If it appeared in Nature I would be likely to take it seriously.

Claire pointed out the following:-

This study is very interesting, Roaccutane is given to acne patients, it is a derivative of vitamin A. This drug has many side effects, physiological and psychological. So far 27 suicides of young people have been reported to the MRHA in relation to adverse drug reactions. This drug is given in high doses and patients are monitored by dermatologists, because of the adverse reactions. However, despite the deaths and adverse reactions, it is still allowed on the market. However, no outcry is made, I wonder why?

Fred asked:-

Just out of curiosity, could you clarify who funds the Cochrane Collaboration?

More comments on The Independent websites - see the link above.