Cherries and Joint Pain

Cherries Can Reduce Gout Attacks, and Other Joint Pains

Remarkably, not all joint pain can be adjusted away with skillful hands ... not even mine. A new study out of Boston University corroborated by other studies reports how a natural remedy of tart cherry extract ... or simply a bowl of cherries, and in some cases cherries plus medication can reduce some forms of chronic joint pain, and other acute attacks of gout by up to 75 %.  Eating about 30 pieces of the sweet fruit within 48 hours of a gout attack may even cut the risk of recurrence of the painful arthritic condition by 35 percent.

The single most important thing you can do however, to prevent acute bouts of joint pain, is to drink plenty of water throughout the day... everyday. Generally speaking, two thirds your body weight in fluid ounces.  For someone weighing 150 pounds about 99 ounces or 3 quarts of water consumed slowly all-day-long should become a daily ritual for everyone.

Drink Plenty of Water Throughout the Day

When so-called conventional medicine discovers something that natural health professionals have been saying for years, I always find it amusing.

This November 2012 study from Boston University found among 633 patients, there was a direct relationship between eating cherries and reducing painful attacks of gout, or pseudogout a condition characterized by recurrent attacks of inflammatory arthritis, and in some cases chronic unrelenting joint pain without a history of specific injury or known onset.

Not too shocking, the more cherries someone eats the better the results are. Those who eat one serving a day were able to reduce their attacks by 35%; two servings a day reduced attacks by 40%; and 3 servings of cherries had reduced attacks by as much as 51%. Eating up to three servings of cherries, about one and a half cups, seemed to be the magic number for preventing a serious gout attack.

These researchers also found that patients who combined a daily helping of cherries with the common gout medication called allopurinol had the chance to further reduce their attacks by as much as 75%.

Why does this occur? An excessive amount of uric acid in your diet develops into tiny little razor sharp crystals. In some, those crystals are monosodium urate (MSU, the ones found in gout), and the others are calcium pyrophosphate dehydrate (CPPD, the ones found in pseudogout). Because of super-saturation, these crystals become deposited in and around the joints triggering intense inflammation. Uric acid is a waste byproduct of metabolism and normally excreted through the kidneys in urine. When the process is impaired, uric acid accumulates in the blood stream until the concentration is sufficient enough for crystals to form and are deposited in and around the joints causing the pain, swelling and inflammation associated with gout. It usually attacks the big toes but can sometimes affect the rest of the foot, ankles or knees and less commonly, the elbows and shoulders sometimes mistaken as a rotator cuff injury.

Alcohol consumption, or chronic dehydration along with a high protein diet increases your chances of gout 

Those who are predisposed are generally sensitive to certain other kinds of food. These include organ meats like liver, sweetbreads, kidneys and brain as well as pork, red wine, and orange colored cheeses like cheddar.

Alcohol consumption, or chronic dehydration coupled with a high protein diet and other foods for instance shellfish, and small wild game are rich in the chemical purine, and can also increase the frequency of gout for those who are predisposed. You'd probably be best served to limit your consumption of mushrooms, asparagus, peanuts, lentils and peas because they are higher in purines than other foods.  In doing so, I recommend a healthy diet that reduces inflammation by including fish oil or flaxseed oil rich in Omega-3 essential fatty acids, and in some persons high doses of folate.

The enigma behind cherries' gout-fighting powers isn't entirely understood. Dr. Allan Gelber who co-wrote the commentary to the study found in the journal Arthritis & Rheumatism with Dr. Daniel Solomon, said perhaps the vitamin C content of the fruit or potentially the strong anti-inflammatory effect of their high antioxidant content.

"Anthocyanins are an antioxidant pigment found in cherries and other red and purple fruits and vegetables. They seem to stabilize the free radical molecules responsible for causing inflammation and cell and tissue damage."

Fine tuned however, and in the right combinations,

magic can happen...

It's  well known how many plant flavinoids and compounds called anthocyanins reduce joint inflammation. These are the same substances abundantly found in curcumin, quercetin, ellagic acid, resveratrol, Jatoba extract, and grape seed extract, but unfortunately not everyone has the capacity to benefit equally either because of absorption problems, or its simply lacking in their diets. Fine tuned however, and in the right combinations magic can happen. One such product receiving widespread attention and favor, now with 14 clinical studies found in peer-reviewed journals supporting its use and efficacy is Protandim, a Nrf2 synergiser.  Protandim is a once-a-day patented formulation of five plant substances available without a prescription, and allows the body to express its own abundant antioxidant producing ability without interference.

Oddly enough, after the study above was released, the FDA sent a letter to various cherry-based product manufacturers warning them not to use the study results to make assertions about the benefits of their products.

I look forward to our Christmas celebration in a few days, and time spent with family and friends.  Wishing you a happy Christmas, and a New Year filled with God's abundant favor and grace.

Be sure to enjoy yours too, and don't forget the cherry pie!

Bless and be blessed,

Lewis Meltz

Preventing Nut Allergies

The Latest Research on Preventing Nut Allergies

The prevalence of food allergies appears to be on the rise, and researchers currently don’t know why. Scientists estimate that approximately 12- million Americans suffer from food allergies of one kind or another. And, as most parents of young children know only too well, more and more children are becoming diagnosed with nut allergies. In fact, peanut allergies doubled in children over a recent five-year period 1997-2002.

There's very little conclusive scientific data explaining the cause of this increasing frequency. The research can be confusing, and at times even contradictory. Therefore in this post I’d like to summarize the latest research about nut allergies in a straightforward and contemporary context.

So, What's a Food Allergy Anyway?

When someone has a food allergy, his or her immune system mistakenly believes the particular food is harmful, and creates specific antibodies against it. If this individual eats that food, the immune system releases powerful chemicals, including histamine, to protect the body. These chemicals trigger allergic symptoms that can affect the respiratory system, gastrointestinal tract, skin and cardiovascular system. Airway restriction, thickening of mucous membranes, rapid heartbeat, diarrhea, vomiting, and skin rashes are common.).

Food allergies can also prompt anaphylaxis. The Food Allergy and Anaphylaxis Network define anaphylaxis as a serious allergic reaction that is rapid in its onset and may cause death. Food allergy is believed to be the leading cause of anaphylaxis outside the hospital setting, accounting for an estimated 50,000 emergency room department visits each year, (Journal of Allergy and Clinical Immunology 2008; Epub).

Strict avoidance of food allergens and early recognition and management of allergic reactions are vital to preventing serious health consequences.

For individuals with serious allergic conditions, early administration of epinephrine (adrenaline), which is available by prescription in a self-injectable device, is crucial to successfully treating medical emergencies caused by anaphylactic reactions.

What is clear is that the immune system plays a key role in preventing food allergies. In our practice we routinely focus on what is called "patient centered care" and deliberately educate our practice members that the chiropractic lifestyle, a way of living that includes regular chiropractic care, exercise, nutrition and other preventative measures is instrumental in maintaining optimal immune function.

What Causes Nut Allergies?

The only proven risk factors for nut allergy or atopic dermatitis (eczema) is a family history of food allergies. Theories are numerous and widespread often times anecdotal. Some of the more popular ones are:

• Roasted peanuts: One hypothesis claims roasted peanuts (a common practice in United States) produces higher levels of sensitivity compared to boiling peanuts, a common practice in other countries.


• Hygiene hypothesis: A second theory is what is known as the “hygiene hypothesis." This theory states that because in the modern, “ more hygienic” world, young children are not exposed to infectious agents as often as they did before, and their immune systems are left without sufficient burden, and less than robust —not conditioning them to ward off potentially harmful inflictions naturally. As a result, peanut protein is often targeted by the body's immune system as harmful.


• Maternal nut consumption: A third possibility is that pregnant and nursing women who eat peanuts can pass peanut proteins onto their fetus through the placenta, and newborn infants through breast-feeding, which in turn boosts the risk of allergy.

Despite all these theories, there is actually very little conclusive scientific evidence regarding the origins of the allergies. Below I have compiled the highlights of the latest scientific research results concerning this dilemma, and the sometimes tragic impact it can have on families.

When to Introduce Nuts

Previous research suggested that early introduction of peanuts into a child's diet led to a peanut allergy. In fact, a 1999 study concluded: "It [peanut allergy] is more likely to occur if mothers eat peanuts more frequently during pregnancy and introduce it early into the infant’s diet." (Pediatric Allergy Immunology 1999; 10:27-32.)

However, a 2008 study found that early introduction of peanuts into the diet may actually decrease the risk of developing a peanut allergy. The study looked at Jewish schoolchildren in the United Kingdom and Israel finding that Jewish children in the UK are 10- times more likely to have an allergy than Jewish children can Israel. This difference is not accounted for by differences in activity, social class, genetic background or a tendency toward peanut sensitivity and allergy sometimes referred to as allergenicity.

Noted in this study though, Israeli infants consume peanuts in high quantities during their first year of life, whereas infants in the UK the forbearance of peanut consumption is common. The researchers concluded: "These findings raise the question of whether early introduction of peanut during infancy, rather than avoidance, will prevent the development of a nut allergy. Additional studies on the affect of early introduction of peanut on allergies are now being conducted." (Journal of Allergy and Clinical Immunology 2008; 122:948-91).

Note: Never introduce any food into your baby’s diet without first consulting with your child's health care practitioner.

Eating Nuts While Pregnant

The research into the effects of maternal nut consumption during pregnancy has also been confusing and contradictory. One 2008 study found that daily nut consumption during pregnancy increased the risk of the baby having asthma. The researchers asked 4,146 pregnant women about the consumption of fruit, vegetables, fish, egg, milk, milk products, nuts and nut products. The researchers then followed their children until eight years of age.

Daily consumption of nut products increased the risk of childhood wheeze. The researchers concluded: “Results of the study indicate an increased risk of daily versus rare consumption of nut products during pregnancy on childhood asthma outcomes. These findings need to be replicated by other studies before dietary advice can be given to pregnant women. " (American Journal of Respiratory Critical Care Medicine 2008; 15; 178:124-31).

Of particular note, there may be foods you should eat while pregnant in order to prevent allergies in your child. A 2007 study found a link between maternal consumption of apples and fish during pregnancy associated with a lower risk of asthma and allergies.

The study concludes: "There was no evidence for associations between maternal intake of most foods during pregnancy and asthma, respiratory and allergic outcomes in five-year-old children, except for apples and fish. Consumption of apples and fish during pregnancy may have a protective effect against the development of childhood asthma and allergic disease." (Thorax 2007; 62:773-9.)

While studies have not found a conclusive link between maternal consumption of peanuts and peanut allergy in their infants, experts warn that this is not sufficient evidence to prove that there is no risk associated with eating peanuts while pregnant.

My suggestion is, if you are pregnant, speak with your trusted health care provider about the best approach you should take regarding nut consumption, and the introduction of new foods to your baby once an interest in solid food occurs.

Breast-Feeding and Food Allergies

Many studies have found a link between exclusive breast-feeding for the first six months and a dramatic reduction food allergies and sensitivity. A 2008 study focusing on dietary approaches to prevent food allergy found that, “Although some preventative dietary interventions have entered common practice, the level of evidence underpinning the strategies varies."

Interestingly, the study does conclude saying, "Exclusive breast-feeding and delayed introduction of complementary foods from the age of 4 to 6 months are key strategies in primary food allergy and atropy prevention." (Current Opinions and Clinical Nutrition, Metabolism and Care 2008; 11:320-8.)

A late 2008 study concurs with a similar finding, "In high-risk infants, there's evidence that exclusive breast-feeding for at least four months, and delaying any complementary foods until 4 to 6 months [of age], can prevent the development of allergy... there is no convincing evidence that maternal diet modification during pregnancy or lactation, the use of soy products, or infant dietary restrictions beyond 4-6 months has any effect on the development of atopic disease." (Current Opinions in Pediatrics 2008; 20:698-702).

Discuss candidly and openly with your health care provider about your ideal breast-feeding diet and food plan —especially if you have a personal history of food allergy and sensitivity, or have a close relationship with someone who has a peanut or nut product allergy.

Make it a good day...

LNM

Chiropractic Orthopedic Group