Whey Protein

Boost Immunity with Nature’s Superior Protein

Whey protein provides a biologically superior protein with natural immune factors, including lactoferrin and immunoglobulins.

In cancer medicine, whey has been found to offer “considerable protection to the host” over that of other types of protein, including soy, especially during chemotherapy and radiation. At low concentrations, whey inhibits the growth of breast cell cancer. Whey also protects cellular glutathione (a body-produced antioxidant) in normal cells during radiation therapy. This effect is not seen with other proteins.

For those with weak immune systems, or people who need to gain weight, whey is an easy way to get high quality protein and immune factors. For those on weight-loss diets, whey (such as a “Super Shake” below), makes a low calorie, low carb, high nutrient meal replacement. Try my recipe — it really tastes like an ice-cream milkshake!

Whey protein is beneficial for:

  • weight loss programs
  • weight and muscle gain programs
  • immune function
  • cancer
  • liver disease

My SuperShake recipe can be found here, and is a perfect way to get all of the benefits of whey and more!

Hot Chocolate

1 scoop chocolate whey
8 ounces hot water
1 scoop L-glutamine
(optional, for weight gain or GI repair)
To make
Heat water. Stir in whey powder. Drink. Enjoy.

Apple Pan Dowdy Pudding

2 scoops vanilla whey
2 tsps. Ez-Fiber
2 tsps. ground flax seed
1 scoop L-glutamine
1/8 cup chopped nuts
1 chopped apple
To make
Combine above ingredients. Add 8 ounces hot water. Stir. Put in cups. Enjoy hot or cold. Makes 2 servings.

Syntrax Vanilla Whey

Vanilla WheyThis Whey Powder Is A Great Combination Of High Quality And Economical Price.

Sustained-Release Protein Blend
Undenatured Whey Protein, Micellar Casein & Egg Albumin
Vital Nutrition for Health & Recovery
Best Tasting Protein…Guaranteed
Glutamine Peptides
Mixes Instantly
Aspartame Free

Perfect For Low Carb Dieters!

Syntrax VANILLA Whey
Product # 8050 (2.17 lbs or about 36 servings)

Syntrax CHOCOLATE Whey
Product # 8051 ((2.17 lbs or about 36 servings)

Syntrax Vanilla Whey

Nutrition Facts
Serving Size: 1 Level Scoop (30 g)
Servings per Container: 30
Amount Per Serving% Daily Value
Calories from Fat15
Total Fat1.5 g2%
Saturated Fat1 g5%
Trans Fat0 g
Cholesterol40 mg13%
Sodium80 mg3%
Potassium200 mg6%
Total Carbohydrates2 g1%
Dietary Fiber0 g0%
Sugars2 g
Protein23 g46%
Vitamin A0%
Vitamin C0%
Important Amino Acids Per 100 Grams of Protein
Arginine2.5 g*
Glutamine8.4 g*
Histidine2.1 g*
Isoleucine5.8 g*
Leucine10.3 g*
Lysine8.7 g*
Methionine2.2 g*
Phenylalanine3.6 g*
Threonine6.4 g*
Tryptophan1.9 g*
Valine6 g*
*Daily value not established.
Other Ingredients: Protein blend (whey protein concentrate, milk protein concentrate, egg albumin, hydrolyzed wheat gluten), natural and artificial flavors, soy lecithin, salt, acesulfame-K, sucralose.

Syntrax Chocolate Whey

Nutrition Facts
Serving Size: 1 Level Scoop (32 g)
Servings per Container: 31
Amount Per Serving% Daily Value
Calories from Fat20
Total Fat2 g3%
Saturated Fat1 g5%
Trans Fat0 g
Cholesterol40 mg13%
Sodium130 mg5%
Potassium280 mg8%
Total Carbohydrates3 g1%
Dietary Fiber1 g4%
Sugars2 g
Protein23 g46%
Vitamin A0%
Vitamin C0%
Important Amino Acids Per 100 Grams of Protein
Arginine2.5 g*
Glutamine8.4 g*
Histidine2.1 g*
Isoleucine5.8 g*
Leucine10.3 g*
Lysine8.7 g*
Methionine2.2 g*
Phenylalanine3.6 g*
Threonine6.4 g*
Tryptophan1.9 g*
Valine6 g*
*Daily value not established.
Other Ingredients: Protein blend (whey protein concentrate, milk protein concentrate, egg albumin, hydrolyzed wheat gluten), dutch processed cocoa powder, natural and artificial flavors, soy lecithin, salt, acesulfame-K, sucralose.


What You Should Know (But Have Not been Told) About Your Drinking Water

  • Water is essential for good health
  • your drinking and bathing water may be contaminated
  • water contaminants are linked to a wide variety of illnesses
  • how you can protect yourself from impure water

Every Body Needs Water

57-70% of adult human body weight is water. Every cell in the body is dependent on water for survival and optimal function. Consider a few of the many important functions of body water:

  • maintenance of normal skin tone (dehydrated skin appears wrinkled
  • maintenance of normal bowel function (lack of water is a common cause of constipation
  • maintenance of normal urinary tract function (lack of water can lead to urinary tract infection, urinary frequency, kidney stones and bladder cancer)
  • maintenance of normal muscle tone
  • maintenance of normal fluid balance (dehydration leads to water retention; sufficient water acts as a diuretic)
  • maintenance of normal digestion (many nutrients are transported via the body’s water)
  • elimination of toxins (lungs, kidneys, skin and intestinal tract all depend on water for eliminative functions)
  • joints require sufficient water to make the “jello” (glycosaminoglycands) that provide cushioning

Aquasana Shower Filters

Your Best Bet for Safe Drinking Water

Your best bet for safe, clean drinking water is install an under-sink or countertop water purifier. The reverse-osmosis type is very reliable. If you don’t want to invest the money to do that, a simple pitcher with a charcoal filter is better than most bottled water. You can see how different systems stack up with this brand comparison chart.

And don’t forget your shower-water! When you’re hot (and your skin’s pores are wide-open), you can absorb toxins from the water. Shower filters are inexpensive and reliable.

For maximum protection, whole house water filters are the ultimate safeguard against water-borne toxins and impurities. These are not inexpensive but they offer great peace of mind.

A Good Water Filter is a Cheap Investment in Your Health

A reliable, highly-effective under-sink water filter is an excellent health investment, especially when you consider how important water is to health. The human body is about 60% water. That means we can have 60% of our total body weight contaminated with a variety of toxins if we drink lousy water.

The highest-rated water filters cost about the same as the cheap junk.

Aquasana Water Purifiers makes some of the highest-rated filters at the best prices.

Water Testing

Regular (annual) testing of your family’s drinking water is a wise investment in good health – especially if you are drinking municipal water that has been “treated”, flouridated and chlorinated! Well-water is also subject to contamination from a variety of sources and must be tested annually to ensure your family’s safety.

Ultra Chrome

Natural Support For Healthy Blood Sugar Levels

Ultrachrome 500Ultrachrome is a superior form of chromium (4-oxopyridine, 2,6-dicarboxlate) that has the greatest effect on adipose (fat) tissue and insulin levels. It is three times more potent than chromium picolinate.

Ultra Chrome 500

Each Capsule contains: 500 mcg chromium as Ultrachrome.

Suggested dose 1 Capsule per day.


The Skinny on Losing Weight for Good

Overweight and obesity have reached epidemic proportions in this country. The health hazards of overweight are enormous, and include increased risk of heart disease, diabetes, high blood pressure, arthritis, certain types of cancer, hormone imbalances, infertility, fatigue, and depression to name just a few. Regardless of your age, it is worthwhile to achieve and maintain a normal weight.

Causes of overweight are far more complex than simple overeating. (Although this will cause overweight!). Nutrient deficiencies, food allergies, low blood sugar, hormone imbalances, certain medications (especially hormones), food addictions and psychosocial issues can all play a role.

The “going line” from conventional medicine and nutrition is to eat a diet high in unrefined carbohydrates. While a few very high metabolism people and those who exercise extensively can “get away with” this kind of diet, high carbohydrate diets are actually the leading cause of overweight and obesity. High carbohydrates in the diet also accelerate the aging process and predispose to cancer, diabetes, heart disease and autoimmune conditions, to name just a few.

There are two basic strategies for losing weight: one is to decrease total calories, the other is to decrease total carbohydrates. The best examples of both these diets are the Pritiken and Atkins’ diets, respectively. Of the two, a lower carbohydrate diet is healthier for many reasons.

No matter what type of weight loss diet you choose, eating whole foods is important. Refined foods are devoid of nutrients but high in calories. Such foods provide enough calories to make one fat, but not enough of the nutrients that allow metabolism to burn brightly. When metabolism is low, you will continue to crave foods in an attempt to find physical energy. The high-starch, high-sugar foods that give quick energy ultimately further deplete the body of nutrients. The process becomes a vicious cycle.

If you need to lose weight, My Super Fast Dietis not only fast, it is also extremely healthy. You’ve been told that fast weight loss is unhealthy, but that’s a Big Fat Lie. When done correctly, fast weight loss can be incredibly healthy, both emotionally and physically.

Of course, if you have other physical imbalances such as low thyroid function or a sluggish liver, these must be addressed to ensure success. Some people can use herbs to increase metabolism, but these can cause problems in people with high blood pressure and so should be used judiciously with medical guidance.

“Miracle cures” for overweight are non-existent, although matching the right diet and supplement program to the individual can achieve what often appears “miraculous.”  Supplements such as the mineral chromium have been found to be indispensable when a person is chromium deficient, but have little effect when someone isn’t deficient. HCA (Hydroxycitric Acid) results in some modest increases in overall weight loss, but the results of this are weak at best. There is no “magic formula,” but again, the results can seem like magic when we custom-tailor the program to an individual.

Exercise is an important factor in weight loss, not only for its calorie-burning benefit but also because it increases metabolism. A muscular person at rest burns more calories than a fat person at rest. Exercises also decreases appetite and increases “feel good” hormone levels. This serves as a natural appetite suppressant and anti-depressant. Most people who are successful with weight loss and long-term maintenance rely on exercise as an important part of their program. As you’ll learn in The Super Fast Diet, it only takes 10-15 minutes per day of correctly performed exercise to accomplish major metabolic and weight-loss improvements.

In spite of the fact that reported long-term attempts at weight loss have a high failure rate, the number of “successful losers” in my practice is quite high. And these people have not only lost excess weight, many of them have corrected their diabetes, normalized their blood pressure, reversed their heart disease, eliminated their arthritis and avoided a whole host of future problems that overweight and obesity can cause.

If you are sincere in your desire to achieve and maintain a normal weight, and do so in the most healthful, easiest way, I can show you how. Not by any “cookie cutter” diet, but by an individualized program that I guarantee will work for you if you will follow it. (And I’m not talking about following starvation diets or eating bland, strange food. You will like the way you can eat). If your self-help measures and “other diets” have failed, give me a call to schedule a telephone consult. I can help you lose weight easily, healthfully, and once-and-for all.

Diet And Lifestyle Recommendations

  • Have a complete physical exam, including blood work, if you have not had one in the past year. it is a good idea to know your “starting place” as you begin your program. If you are over 40, are more than 50 pounds overweight, or have a history of heart disease, be sure that this includes and EKG.
  • Exercise regularly, preferably daily. Begin with 15 minutes per day of walking if you are more than 50 pounds overweight or are not used to exercising. The “Super Fast” exercise program as outlined in The Super Fast Diet will show you how to get maximal benefit in minimal time.
  • Drink 48 ounces of pure water daily. The blood becomes more acidic as you break down fat; water helps to keep this dilute and puts less stress on the kidneys.
  • Watch my “Body/Mind Connection” video at least 3 times. This tape will teach you how to use your thoughts to program yourself for success. It will also show you where and how you may be currently blocking your progress, and how to change that.

Primary Support

  • Maxi Multi Overweight people have at least one, and usually many more, nutrient deficiencies. Plus, dieting itself can contribute to deficiencies. Make sure that you take an optimal potency multiple formula, not a minimal potency formula.
  • Multi-B-Complex: 1 cap, 2 times per day with meals (If you are taking Maxi Multis for your multiple, the extra B Complex vitamins are not necessary).
  • CoQ10: 50mg, 1-3 times per day with meals
  • Hypericum (St. John’s Wort): 1 cap (450mg), 2 times per day between meals
  • 5-Hydroxy-Tryptophan (5-HTP): 1 cap, 3 times per day with meals

Additional Support

  • L-Carnitine: 500-1,000mg, 2-3 times per day with meals
  • Treat any other organ system that scored “high” on the Self-Health Questionnaire

With high cholesterol:

With low thyroid function:

With low adrenal function:

Dr. Myatt’s Comment

Weight loss success is not difficult, it’s just a matter of knowing the correct thing to do. Your health will benefit greatly from achievement of a normal weight.

Dr. Myatt’s Super-Shake

The Healthiest “Milkshake” You’ll Ever Drink!

Did you ever wish that something like a rich, creamy milkshake could also be healthy? I’ve got great news for you!

I have found myself giving individual patients the recipe for what I call my “Super Shake” so frequently in the past few weeks that I realized it’s high time for me to encourage everybody to drink this incredibly tasty, amazingly healthy “milkshake.” (It can also be made as a pudding, too). Before I discuss the recipe and what the individual ingredients will do for you, let’s take a look at the overall health benefits of The Myatt Super Shake.

What My “Super Shake” Will Do for You

Taken at least once, and better yet twice per day, this tasty treat provides a basket full of health benefits. I’ll describe the “whys” and “wherefores” of individual ingredients below so you can see how my Super Shake works it’s “magic,” but first let’s look at all the good this amazing recipe accomplishes. I believe you’ll see why I recommend it so often in my practice.

  • If you are overweight, the Super Shake will help you lose.
  • If you are underweight, the Super Shake will help you gain.
  • The Super Shake helps preserve and build better muscle tone.
  • The Super Shake strengthens the immune system.
  • The Super Shake helps normalize blood sugar levels, so it improves both diabetes and low blood sugar (hypoglycemia).
  • Ingredients in The Super Shake help lower cholesterol levels.
  • Whey and gelatin in the Super Shake strengthen ligaments, tendons, and bones.
  • Antioxidants and protein contained in my Super Shake help renew, rejuvenate and heal skin.
  • Maxi Fiber and L-glutamine help normalize bowel function and correct constipation, diarrhea and irritable bowel syndrome.
  • The Super Shake is high in flavonoids, especially the kind useful for preventing or halting eye diseases such as macular degeneration, cataracts, and retinopathy.
  • These same flavonoids plus other ingredient work together to prevent and reverse varicose veins, atherosclerosis, neuropathy and neuralgia (nerve disease and nerve pain).
  • Whey and L-glutamine help protect normal cells during radiation and chemotherapy.
  • My Super Shake is so easily assimilated and so healthy that it is THE beverage of choice when recovering from illness or surgery. Whey is known to speed wound healing.

Best of all, this is a truly delicious drink or pudding, not a “choke-it-down” health concoction. Sound too good to be true? Here’s the recipe and an individual breakdown of the numerous benefits of each of the ingredients.

Dr. Myatt’s Super Shake Recipes:

1.) Our full original recipe:
1 scoop vanilla whey protein (with both whey protein concentrate and isolate)
1 heaping teaspoon Maxi Fiber
1 TBS. flax oil
1 packet gelatin (which equals 1 TBS.)
1 TBS. frozen blueberries
1 teaspoon L-glutamine
1 cup crushed ice
1 cup water (1 cup for a soft-serve ice cream consistency, 2 cups for a milkshake)

Add 1 cup ice (crushed is best) to the bottom of an electric blender. Add water. Add blueberries and all dry ingredients. Blend until smooth. This will be the consistency of soft-serve ice cream. If you want it to be a “shake,” add an additional cup of water AFTER the first ingredients are well-blended. Drink or eat and Enjoy! You’re going to love this and so will your body!

2.) Our new, simplified recipe:
1 scoop vanilla whey protein (with both whey protein concentrate and isolate)
1 heaping teaspoon Maxi Fiber
1 TBS. frozen blueberries
1 scoop Red Alert
1 cup crushed ice
1 cup water (1 cup for a soft-serve ice cream consistency, 2 cups for a milkshake)

Add 1 cup ice (crushed is best) to the bottom of an electric blender. Add water. Add blueberries and all dry ingredients. Blend until smooth. This will be the consistency of soft-serve ice cream. If you want it to be a “shake,” add an additional cup of water AFTER the first ingredients are well-blended. Drink or eat and Enjoy! You’re going to love this and so will your body!

This recipe gives you the equivalent of 10 servings of fresh fruits and vegetables!

3.) Our deluxe, full-meal-deal recipe: (Nurse Mark’s Every-Day Favorite!)
1 scoop vanilla whey protein (with both whey protein concentrate and isolate)
1 heaping tablespoon Maxi Fiber
1 TBS. frozen blueberries
1 scoop Red Alert
2 tablespoons Organic India psyllium
2 tablespoons fresh ground flax seed
1 egg
1 cup crushed ice
1 cup water (1 cup for a soft-serve ice cream consistency, 2 cups for a milkshake)

Add 1 cup ice (crushed is best) to the bottom of an electric blender. Add water. Add blueberries and all dry ingredients. Blend until smooth. This will be the consistency of soft-serve ice cream. If you want it to be a “shake,” add an additional cup of water AFTER the first ingredients are well-blended. Drink or eat and Enjoy! You’re going to love this and so will your body!

This recipe provides a great helping of dietary fiber – perfect for weight loss dieters, diabetics, cholesterol management, and bowel regularity. With the added egg it is a full meal.

For all of these recipes, the secret to a creamy, smooth shake is to blend well.

To make your shake extra-creamy and rich try adding a quarter-cup of regular (not low-fat) yoghurt or kefir.

What’s in the “Super Shake” that Makes it So Great?

Let’s take a look at the individual ingredients and see why this Shake is a “Miracle Food.”

Whey Protein: When processed correctly (to retain whole protein concentrate and at low temperatures to preserve immune factors), whey supplies a biologically superior protein with natural immune factors, including lactoferrin and immunoglobulins. Milk-derived whey protein has been shown to:

  • boost immune function
  • improve liver function
  • bind and safely remove heavy metals
  • speeds wound healing
  • aid muscle growth. (Body builders have long known about the muscle-building benefits of whey).
  • promote healing of bones, skin, and muscle.
  • heal cartilage and strengthen joints, tendons and cardiac muscle.

In cancer medicine it has been found that whey offers “considerable protection to the host” over that of other types of protein including soy, especially during chemotherapy and radiation. At low concentrations, whey inhibits the growth of breast cancer cells. Whey also protects cellular glutathione (a body-produced antioxidant) in normal cells during radiation. This effect is not seen with other proteins.

Because the milk-sugar portion is removed, whey is suitable for people who are lactose intolerant. The Super Shake made with whey provides a high quality protein, high nutrient, low carb meal replacement or between-meal snack.

NOTE: NOT ALL WHEY PROTEINS ARE CREATED EQUAL! Many whey powders contain the “isolate” form only, but many of the immune benefits of whey are found in the Whole Whey Protein Concentrate (WPC). Our Wellness Club brand of whey is specially processed to preserve all of these important nutritive factors.

You’ve heard me wax eloquent numerous times about the importance and benefit of Omega-3 fatty acids (Flax and fish oil are the primary sources). The American diet is grossly deficient in Omega-3 fatty acids (Which are Essential Fatty Acids, or EFA’s). Deficiencies of Omega-3 fatty acids contribute to subtle body-wide inflammation which in turn is associated with over 60 known diseases including heart disease, stroke, arthritis, allergies, asthma, cancer, overweight and obesity, autoimmune disease, neurological disease, psoriasis, eczema, high blood pressure to name only a few. Daily supplementation of Omega-3 fatty acids, derived primarily from flax and/or fish oil (salmon is a rich source) are one of the healthiest things a person can do to prevent these many EFA-deficiency associated diseases. The essential fats are SO important that the Government officially recommended in 2003 that Americans get more Omega-3 fatty acids in their diet.

L-Glutamine: This amino acid is a major component of muscle tissue. It is also a major source of energy for cells of the GI tract. It stimulates the production of Growth Hormone (GH) and decreases sugar and alcohol cravings.
Athletes use Glutamine to help build muscle (anabolic), but it can also be used by non-athletes, even the frail elderly, to help prevent muscle tissue breakdown. It is useful for rejuvenating the lining of the GI tract and can therefore assist in healing after GI surgery and in irritable bowel syndrome (IBS). Glutamine stimulates the immune system and should be used when recovering from any surgery or illness. In weight loss, it is useful for reducing alcohol and sugar cravings. Because it crosses the blood-brain barrier and acts as a ready supply of energy for the brain, it is also used in Attention Deficit Disorder (ADD/ADHD).

Maxi Fiber: A powdered, great-tasting, easy-to-mix high fiber blend. This formula makes it easy to add extra fiber to your diet. Maxi Fiber is sugar-free, low calorie and low carb, and contains all seven classes of fiber. This mix of fiber is known to:

  • Bind intestinal toxins and soften and bulk stools
  • Lower cholesterol
  • Helps correct constipation and diarrhea
  • Helps remove heavy metals and toxins
  • Clears out excess bowel mucous and alleviates gas
  • Deodorizes and cleans the digestive tract
  • Helps heal and soothe the G.I. tract

Gelatin: OK, total vegetarians and vegans, just leave this ingredient out of the Shake. For the rest of us, gelatin has an amino acid profile with the following benefits:

  • promotes joint health. Two of the amino acids found in gelatin are substances the body uses to make collagen, a primary component of connective tissues such as cartilage.
  • promotes nail health.

Blueberry: (and its cousin bilberry which can be taken in capsule form if preferred) is an herb which acts as a potent antioxidant and serves to strengthen and stabilize veins. It is used for: Atherosclerosis, cataracts, diabetes mellitus, neuropathy and neuralgia, retinopathy, varicose veins, and macular degeneration. Bilberry has a special affinity for the eyes and veins. It also improves skin tone because of its antioxidant and capillary-strengthening properties.

BOTTOM LINE on My Super-Shakes:

Why not have at least one, and better yet two, of these wonderful health-enhancing drinks per day for one month and give yourself the opportunity to experience a great number of health benefits in one tasty glass? And DO drop me a line and tell me of your experiences. I get “fan mail” for the Shakes on a daily basis and I’d like to hear yours!

To make one shake each for two people or two shakes for one person (per day) for one month, you will need to order:

Digestive Enzymes

Good Digestion Begins With Enzymes

Digestive Enzymes are made by the pancreas and are necessary for the assimilation of nutrients from food. Without these enzymes, the body cannot absorb nutrients (vitamins and minerals) efficiently

Incompletely digested food is associated with a number of health problems including:

  • gas
  • bloating
  • a sense of “fullness” after eating (not related to simple over-eating)
  • indigestion
  • irritable bowel (constipation and/or diarrhea)
  • abdominal cramps.

Other health problems also arise from incomplete digestion:

  • arthritis
  • chronic nasal mucous
  • allergies
  • joint aches and pains
  • candidiasis
  • high blood pressure
  • decreased vitality.

Digestive enzymes taken with meals assist in digestion and help correct the problems caused by incomplete breakdown of foods. When digestive enzymes are taken between meals, they have an anti-inflammatory, anti-clotting effect.

Similase Digestive Enzymes for Adults

Similase™ This highly concentrated Plant Enzyme digestive formula is for people on a “mixed” diet containing fat, protein, carbohydrates, fiber & dairy products.

NOTE: Do not use if gastritis or duodenal ulcer is present. (Use Gastric Complex, described below, instead).

Suggested dose 1-2 Capsules with each meal.

Dr. Myatt’s comment: I believe that virtually everybody can benefit from added digestive enzymes. Enzymes help ensure proper assimilation of nutrients, as well as preventing intestinal toxemia. Plant enzymes are preferred because they function in a broader pH range than animal-derived enzymes.

Similase – Product # 220 (180 Caps) $39.97

Similase GFCF

Similase is a highly concentrated Plant Enzyme digestive formula for people on a “mixed” diet containing fat, protein, carbohydrates, fiber & dairy products.

Similase GFCF adds an additional enzyme to protect those on gluten free and casein free diets from exposure to hidden sources of these proteins.

Suggested dose 1-2 Capsules with each meal.

Similase GFCF (120 capsules) prod. # N370 $24.97

Similase Jr. Digestive Enzymes for Children

Digestive enzyme deficiencies in children often appear as food allergies, constipation, diarrhea, “tummy ache,” and gas. Similase Jr. is used by parents who want to enhance the delivery and assimilation of food nutrients and supplements in their child’s diet.

Special order – contact for details

Gastric Complex Digestive Enzymes for Adults

NOW CALLED: Similase Sensitive Stomach – same product, new name

Gastric Complex™ / Similase Sensitive Stomach is a highly concentrated Plant Enzyme digestive formula with added botanical synergists (herbs) to soothe the digestive tract.

Dr. Myatt’s comment: Use this instead of regular Similase™ if you have gastritis or ulcer.

Gastric Complex – Product # N255 (180 Caps) $34.95

For nutrition composition of these products please see below:

Nutrition composition of Similase Digestive Enzymes for Adults

Serving Size: 2 Veg Capsules Amount/Serving %DV Pure Plant Enzymes™ Assay Method 613mg *

Amylase USP (pH 6.8) 32,000USP

FCC (pH 4.8) 23,800DU

Protease I, II, III, IV USP (pH 7.5) 30,000USP

FCC (pH 7.0) 48,750PC

FCC (pH 4.7) 82,000HUT

Lipase I, II FIP (pH 7.0) 2,100FIP

FCC III (pH 6.5) 970LU

Lactase I, II FCC III (pH 4.5) 1,600ALU

Phytase Phytic Acid (pH 6.0) 1.7PU

Cellulase I, II FCC (pH 4.5) 350CU

Sucrase (Invertase) FCC (pH 4.6) 300INVU

Maltase (Malt Diastase) FCC (pH 4.6) 32,100DP°

This product does not contain

  • artificial coloring
  • artificial flavoring
  • corn
  • dairy products
  • ingredients of animal origin
  • preservatives
  • salt
  • soy
  • sugar
  • wheat
  • yeast

This product contains natural ingredients; color variations are normal.


If pregnant, nursing, or taking prescription drugs, consult your healthcare practitioner prior to use.

Not recommended for use if peptic ulcer, gastritis or heartburn is present.

Integrative Therapeutics’ evidence-based natural medicines are the only choice of doctors who rely on the fact base of premier science to deliver patient results.

Distributed by an FDA-registered Drug Establishment.

Other Ingredients

vegetable capsule (modified cellulose) and cellulose.

UPC Codes: 871791000599

Nutrition composition of Simlase® Jr 90 caps

Serving Size: 2 Veg Capsules Amount/Serving %DV Pure Plant Enzymes™ Assay Method 315mg *

Amylase USP (pH 6.8) 6,700USP %

FCC (pH 4.8) 6,000DU %

(Provides Dipeptidylpeptidase IV (DPP IV), Exopeptidase, Endopeptidase, and Peptide Peptidohydrolase activity) USP (pH 7.5) 14,500USP %

FCC (pH 7.0) 20,200PC %

FCC (pH 4.7) 34,300HUT %

(pH 7.0) 2,000CFAU

Lactase FCC III (pH 4.5) 2,400LacU

Cellulase FCC (pH 4.5) 124CU

Lipase FIP (pH 7.0) 630LU

FCC III (pH 6.5) 300LU

Sucrase (Invertase) FCC (pH 4.6) 300INVU %

Phytase Phytic Acid (pH 6.0) 0.64PU %

Maltase (Malt Diastase) FCC (pH 4.6) 10,800ALU %

This product does not contain

  • artificial coloring
  • artificial flavoring
  • corn
  • dairy products
  • ingredients of animal origin
  • preservatives
  • salt
  • soy
  • sugar
  • wheat
  • yeast

This product contains natural ingredients; color variations are normal.


Not recommended for use if peptic ulcer, gastritis or heartburn is present.If pregnant, nursing, or taking prescription drugs, consult your healthcare practitioner prior to use.

Distributed by an FDA-registered Drug Establishment.

Other Ingredients

vegetable capsule (modified cellulose), cellulose, and ascorbyl palmitate.

UPC Codes: 871791001947

Nutrition composition of Similase Sensitive Stomach / Gastric Complex

Serving Size: 2 Veg Capsules Amount/Serving %DV Calories 5

Total Carbohydrate <1g <1%**

Slippery Elm (Ulmus rubra) Bark 240mg *

Pure Plant Enzymes™ Assay Method 220mg *

Amylase USP (pH 6.8) 21,170USP *

FCC (pH 4.8) 15,750DU *

Cellulase FCC (pH 4.5) 38CU *

Lipase FCC III (pH 6.5) 54LU *

Deglycyrrhizinated Licorice (DGL) (Glycyrrhiza glabra) Root Extract 3:1 200mg *

Gamma-Oryzanol (from rice bran) 170mg *

Marshmallow (Althaea officinalis) Root Extract 3.5:1 80mg *

This product does not contain

  • artificial coloring
  • artificial flavoring
  • corn
  • dairy products
  • gluten
  • ingredients of animal origin
  • preservatives
  • salt
  • soy
  • sugar
  • wheat
  • yeast

This product contains natural ingredients; color variations are normal.


If pregnant, nursing, or taking prescription drugs, consult your healthcare practitioner prior to use.

Distributed by an FDA-registered Drug Establishment.

**Based on 2000 calorie diet.

Other Ingredients

vegetable capsule (modified cellulose), cellulose, and ascorbyl palmitate.

UPC Codes: 871791001251

Nutrition composition of Similase GFCF

Serving Size: 2 Veg Capsules Amount/Serving %DV Total Carbohydrate <1g <1%**

Pure Plant Enzymes™ Assay Method 543mg *

DPP IV Protease Blend (Protease I,II,III,IV,V) FCC (pH 4.7) 134,600HUT

FCC (pH 7.0) 22,660PC

USP (pH 7.5) 12,556USP

Amylase FCC (pH 4.8) 9,530DU

USP (pH 6.8) 12,800USP

Lipase I,II FCC (pH 6.5) 408LU

FIP (pH 7.0) 882FIP

Phytase Phytic Acid (pH 6.0) 0.67PU

Lactase I,II FCC (pH 4.5) 642ALU

Cellulase I, II FCC (pH 4.5) 141CU

Sucrase (Invertase) FCC (pH 4.6) 119INVU

This product does not contain

  • artificial coloring
  • artificial flavoring
  • corn
  • dairy products
  • gluten
  • ingredients of animal origin
  • preservatives
  • salt
  • soy
  • sugar
  • wheat
  • yeast

This product contains natural ingredients; color variations are normal.


Caution: While Similase GFCF will reduce the level of reactive gliadin and gluten proteins in a meal, it is advised that celiac disease sufferers continue with their normal gluten exclusion diet as even small amounts of gliadin can cause adverse reactions in the most sensitized individuals. If pregnant, nursing, or taking prescription drugs, consult your healthcare practitioner prior to use.

**Based on 2000 calorie diet.

Other Ingredients

cellulose, vegetable capsule (modified cellulose), inulin (from chicory root), and silicon dioxide.

UPC Codes: 871791003866
Product Numbers: 106002, 136001, 74239

Rate Your Plate – How Much Dietary Fiber Are You Getting Each Day?

Nutritional data taken from the USDA 2004 National Nutrient Database, Release 17

Daily menu:

Total grams of fiber:

Saturated Fats and The Big Fat Lie 

“For every complicated problem there is a solution that is simple, direct, understandable, and wrong.” — H.L. Mencken

 Everybody knows that saturated fats are unhealthy, just like everybody knew once upon a time that the earth was flat. The saturated fat myth has seriously compromised the heart-health of Americans, and it’s all based on a Big Fat Lie. Here’s how this fairy tale came to be….

How Bad Science (And Urban Health Legends) Get Started

Once upon a time, not so very long ago in a place called Nebraska (where the corn grows as high as an elephant’s eye) there lived a handsome young man who was very wealthy and powerful and kept himself very fit. This young man worked hard making millions of dollars in the construction industry and he loved to eat hamburgers. Though he was a very happy young man with a fine family and a successful business, all was not well. One day the young man became very sick. He suffered a heart attack, and almost died.

The young man’s doctors were very skilled and they saved the his life, but this turn of events frightened the young man very much and he set out to discover why such a dreadful thing happened to him. He found out that his blood cholesterol was high and his doctors told him that this was the cause of his heart attack. Without questioning whether this was true or not, the young man made up his mind to ensure that this would never happen again. He set out to learn as much as he could about heart disease and cholesterol, and quickly decided that the foods he was eating were to blame for his troubles. You see, the experts at that time believed that certain kinds of fats called saturated fats would cause high blood cholesterol and dangerous buildups of a substance called plaque in peoples blood vessels. The young man listened carefully to these “experts,” and being a fine young man who wished to help others avoid the troubles that he had experienced, he decided that he would do everything in his power to make sure that saturated fats never ever harmed anyone again.

The young man wrote many letters and spent much of his own money to take out big newspaper ads telling people how they were being poisoned by saturated fats. He made a lot of people believe in the same things that he believed – that is, that saturated fats were bad and would make them sick and had no place in a healthy diet. The young man’s efforts were quite successful and many big companies were forced to change the way they cooked their foods. They stopped using the saturated fats, and began to use fats that were created especially for them by big industries in big factories. They said that these fats were healthier, and the young man was pleased.

The young man became very popular, and dedicated the rest of his life to his mission of spreading the word about “bad saturated fats” and cholesterol to all who would listen. He didn’t live happily ever after, but he did live a long life, and became known as “America’s Number One Cholesterol Fighter” before he became sick with heart failure and passed away just a few years ago.

While this sounds like a fairy tale, it really isn’t. Philip Sokolof was a handsome and wealthy young man who suffered a heart attack that was blamed on high cholesterol and who dedicated himself and his millions to becoming a self-described “amateur cardiologist” and championing the cause of removing the saturated fats that he believed caused elevated blood cholesterol levels from the American diet. While his intentions were good, his science was shaky (he was a high school graduate, not a biochemist or a doctor – much less a cardiologist) and his misguided campaign resulted in the replacement of stable, healthy saturated fats with artificially created trans fatty acids that we now know as extremely dangerous “trans fats.”

Big Business (Can You Say “Proctor and Gamble”?) Helps Promote the Sat Fat Myth

While Sokolof was largely responsible for the vilification of saturated fats in America, he was not alone. The campaign against saturated fats actually began many years earlier, and Sokolof’s efforts were going on at the same time as the efforts from other political organizations were gathering momentum. A few years prior to Sokolof’s efforts, in 1986, the American Soybean Association began a campaign protesting the importation of competing palm and coconut oils. Two years later the “watchdog” organization, the Center for Science in the Public Interest, took up the cry against saturated fats with the publication of a booklet that was later found to contain mistakes, errors of biochemistry, and erroneous statements about the fat composition of foods. This concerted campaign against saturated tropical oils paid off, and ” fats” have been considered poison ever since by mainstream medicine and nutrition “experts.”

To discover why saturated fats have been given such a bad rap we need to go a little further back into history – perhaps as far back as the riverboat days of Mark Twain, but at least to the Second World War, when Japanese forces occupied much of the south Pacific and supplies of most of the tropical oils in the US were cut off for a number of years. Americans turned to home-grown substitutes: polyunsaturated oils such as corn, peanut, cottonseed, and a product of the aforementioned American Soybean Association, soy oil. As the use of these oils grew the growers and industries involved in their production became more powerful and eager to protect their market at any cost.

At this same time, in the early 1950′s, America began to notice a sharp increase in rates of cardiovascular disease and researchers were looking for answers. A study conducted by a Russian researcher found that rabbits, fed with animal fats (cholesterol) added to their feed developed fatty deposits in their skin and other tissues, including their blood vessels. (I’ll bet those normally vegetarian bunnies wondered what they were being fed!) Another sensational study relied on autopsies of American soldiers that had died in the Korean conflict and found that many of those examined had buildups of arterial plaque – atherosclerosis. (Which surely couldn’t have had anything to do with the military diet of the day, right? Or with the popularity of cigarette smoking?) This study, which made major news at the time, overshadowed other studies of the period which showed similar degrees of atherosclerosis in populations which had less mortality from heart disease despite high fat and high meat diets, or that ate far more vegetarian diets and suffered similar degrees of atherosclerosis, and generally indicated that the thickening of the arterial walls is a natural and unavoidable process. The press took the headline-grabbing autopsy results and ran with them using their usual logic of “the rooster crows every morning, and then the sun rises: therefore, the crowing of the rooster is what makes sunrise happen!”

During the 1960′s the attack on saturated fats continued with unabated vigor: despite scientific studies showing a decided lack of benefits companies such as Mazola and Proctor and Gamble promoted their vegetable oil creations as being especially healthy, and medical journals of the day promoted Fleischman’s unsalted margarine as being especially good for patients with high blood pressure. The American Medical Association was initially skeptical of all this hype but after the American Heart Association published its dietary guidelines damning animal fats and praising vegetable oils the AMA quickly fell into line. In 1966 a little self-help book called “Your Heart Has Nine Lives” advocated the substitution of vegetable oils for butter and other so-called “artery clogging” saturated fats. This book was sponsored by makers of Mazola Corn Oil and Mazola Margarine – no surprise – and was widely and freely circulated.

And that brings us to the handsome young man with his clogged arteries. Despite volumes of evidence to the contrary, saturated fats have been the “fall guy” for coronary artery disease since the 1950′s when in fact, as early as 1956 one researcher had suggested that the increasing use of hydrogenated vegetable oils might be the underlying cause of the CAD epidemic. Unwilling to stand idly by and let profits be imperiled by such things as health or humanitarian concerns, the massive and powerful edible oil industry in the United States has obfuscated, bullied, manipulated, and outright lied to protect it’s burgeoning market share. Supporting the flawed science of Philip Sokolof and pressuring legislators to adopt the anti-saturated fat / tropical oils legislation that he promoted was just good business.

Setting the Record Straight about Sat Fats

So, just what are these so-called saturated fats, where do they come from, and what are they used for? Well, the answers to these questions might be a surprise – sat fats are not what we have been led to believe. The most exact answers to the question “what is a saturated fat?” require some tedious and complicated science, and there are varying degrees of saturation. It is easier to simply think of the properties of “hardness” of fats.

A fat that is fully “saturated” would be as hard as wax, and quite indigestible. Fats that are almost totally “unsaturated” are very liquid, easily absorbed, and not at all common in the natural food supply. This “hardness” of fats is also dependant upon temperature. Many fats are liquid when warm, and solid when cold. Butter, for example, is quite hard when refrigerated, but soft at room temperature. Animal fats such as beef fat, lard, or chicken fat, while usually called “saturated fats” are actually not so: they are mixtures of naturally occurring fats and are actually less than half “saturated.” So-called “saturated fats” include things such as cocoa butter, dairy fats (milk fats and butter for example), palm oil, and tallow. Even breast milk is high in saturated fats! Monounsaturated fats include most animal fats, olive oil, canola oil, and peanut oil. Polyunsaturated fats include corn, cotton, and soybean oils, borage and primrose oil, flax seed oil, and fish oil.

Then there are the “modified” oils: oils that have been altered through a process called “hydrogenation” to make them more useful for certain applications. Margarine is a perfect example of hydrogenation: liquid oil such as cottonseed oil or corn oil, something that humans would never eat in nature, is altered to make it more solid and hard at room temperature. Crisco is another example – the name stands for CRyStalized Cottonseed Oil. The degree of hydrogenation is varied according to the desired use of the oil. Heavily hydrogenated oils might become stick margarine, while less hydrogenated or “partially hydrogenated” oils would become “spreads” or other “food products.”

Then there are the “trans fats” that have been in the news lately. These are fats that have had their molecular geometry altered, either on purpose or accidentally, and they are with very few and minor exceptions, not found in nature. Trans fats, when eaten by humans, tend to have some very bad effects on our bodies as they enter our cells and change how the cell walls function. Effects of trans fats in humans (and animals too) range from unfavorable changes in cholesterol levels to causing blood to become more “sticky”, to reduced ability to utilize insulin and increased blood sugar levels and increased weight, to alterations in hormone balances, and more. Trans fats are really only a very small step away from polyunsaturated fats – many polyunsaturated fats can be turned “trans” simply by heating them too much in cooking!

So, what does all this mean in more practical terms? It means that we must choose our fats carefully, and use them wisely. It means that we must cautiously weigh the claimed benefits of the vegetable-based hydrogenated “designer fats” that are so very commonplace in our modern “fast foods / prepared foods” diet against the known benefits of those traditional and natural fats that have been a part of mankind’s diet for millions of years.

We humans have evolved over the millennia as creatures that are well-adapted to, and in fact require, animal fats and proteins in our diets for optimal health – the claims of the vegetarian and vegan folks notwithstanding. Indeed, our very first meal, at our mother’s breast, supplied us with a high energy drink that gave our tiny bodies the cholesterol needed for development, and a special fat called Lauric Acid. This Lauric Acid, which is also found in the now-vilified tropical oils coconut oil and palm kernel oil has very strong antifungal and antibacterial properties and helps our tiny infant bodies develop strong immune systems. We are very well equipped to utilize fatty acids in the form of saturated fats such as dairy fats, and monounsaturated fats such as animal fats and olive oil. It is only with the advent of modern industrial processes that polyunsaturated fats such as corn and soybean oils have been available for our consumption – though fish oils (a form of polyunsaturated animal fat) have historically been considered to be healthy.

Why You Should Eat Butter and Lard

Butter, as another example, has a far healthier composition as a saturated fat than the synthesized creations that are the various margarines. Being a combination of saturated, monounsaturated, and polyunsaturated fats it is not as “stable” as margarine – that is, it will turn rancid (a form of turning “trans”) if not refrigerated. But then, who would eat rancid butter? It also contains a variety of health-giving vitamins, minerals, and other nutrients.

Does anyone remember the jar of bacon grease that was a fixture in every kitchen before the days of “spray-on” cooking oils, non-stick fry pans and fat-phobia? My mother carefully saved the grease from the morning bacon, and it was used to cook all sorts of wonderful things, from our morning eggs to delectable entrees and even desserts. We keep a jar of bacon grease in our own kitchen – it is far healthier than the canola oil and soy lecithin and “propellants” (your guess?) that are in our can of “no stick cooking spray.”

Then there is our obsession with “vegetable oils” as found in the aforementioned Crisco shortening. It is interesting to note that Proctor and Gamble, perhaps seeing the writing on the wall, or perhaps in a belated fit of conscience, has sold off the Crisco name and product. This “all vegetable oil” creation, once made from cottonseed oil, is now made from canola oil which must be hydrogenated (as was the cottonseed oil) to make it semi-solid. Smuckers, the new owners of Crisco, claims “Our entire line of Crisco Shortening products have been reformulated to contain zero grams trans fat per serving”. Can anyone reading this remember the days when lard was used? All-natural, no-trans-fat lard that made such wonderfully fluffy pastries and flaky pie crusts? Do we really think that humans are well-equipped to consume the kinds of oils that require bushels of rape seed or corn or soybeans per gallon to produce? Any more than we might be equipped to consume petroleum oils – no matter how they are “modified”?

Just like our handsome young man who made it his life’s mission to vilify healthful fats, we live in a fairy-tale world where we are led to believe that with a little help from chemistry and science we can fool mother nature into allowing us to consume “food products” that our bodies were never intended to have to deal with. Unfortunately, life in that fairy tale world is having very real and very serious consequences for Americans and people around the world who are buying into the anti-sat-fat fantasy being promoted by the vegetable oils industry. We are gambling our health and our lives and our future on a grand industrial experiment, and it is paying off with increasing rates of heart disease, cancer, diabetes, obesity, and more.

At the beginning of the last century, most of the fats in our forefathers diet were either saturated or monounsaturated, mostly from butter, lard, tallow, coconut oil and small amounts of olive oil. Today most of the fats in our diet are polyunsaturated from vegetable oils mostly from soy, as well as from corn, safflower and canola. Before 1920 coronary heart disease was a rarity in America, causing no more than 10% of all deaths. Today heart disease accounts for at least 40% of all deaths. Is there a connection? We believe there is, and a growing body of scientists, researchers, and health care professionals is beginning to stand up to the politically correct diet dogma that is dictating low fat diets and vegetable fats instead of animal or tropical fats. For a historically interesting end to this article we go back to 1956 when Dr. Dudley White, in a television interview, noted that heart disease in the form of myocardial infarction (heart attack) was almost nonexistent in 1900 when egg consumption was three times what it was in 1956 and when corn oil was unavailable. When pressed to support the low-fat, vegetable oil based “Prudent Diet”, Dr. White replied: “See here, I began my practice as a cardiologist in 1921 and I never saw an MI patent until 1928. Back in the MI free days before 1920, the fats were butter and lard and I think that we would all benefit from the kind of diet that we had at a time when no one had ever heard the word corn oil.”

Former surgeon general Dr. C. Everett Koop even said, during congressional hearings in 1988: “the coconut scare is foolishness. . . To get the word to commercial interests terrorizing the public about nothing is another matter.” Could it be that it is time to turn away from the dangerous designer oils and fats of Big Industry and return to the animal and tropical fats that served our ancestors so well? We think it is!

Finally, let’s look briefly at this current medical fad that demands that we reduce cholesterol levels in our bloodstream to the lowest possible levels. Remember, cholesterol is essential to life; so essential that your liver will make it “de novo” – from new – if your body senses that it doesn’t have enough of this precious material. Even conventional medicine, in the form of The Framingham Report – the oldest, longest, and biggest study into heart disease in history – determined that when total serum cholesterol is reduced below 160 the risk of heart disease actually increases. Even more interestingly, the Director of The Framingham Study, Dr. William Castelli said in the July 1992 issue of the Archives of Internal Medicine “At Framingham, we found that the people who ate the most saturated fat, the most cholesterol and the most calories weighed the least, were more physically active and had the lowest serum cholesterol levels.” We can only imagine the dismay that this information must have cause for Philip Sokolof; he must have been aware of it as it was published over a decade before his death. Nevertheless, Sokolof persisted in his efforts to vilify saturated fats and remove cholesterol from the American diet and we can only guess as to why he would continue these efforts in the face of research showing them to be wrong, even harmful. Was he simply too stubborn to accept the facts that proved him wrong, or was he too fully caught up in the whirlwind of Big Politics, Big Industry, Big Agriculture, and Big Pharmacy to be able to change? We’ll never know…

1.) Sokolof article http://www.cbsnews.com/stories/2003/11/26/health/main585849.shtml
2.) Sokolof death http://www.blogofdeath.com/archives/000902.html
3.) D Groom, “Population Studies of Atherosclerosis,” Annals of Int Med , July 1961, 55:1:51-62; W F Enos, et al, “Pathogenesis of Coronary Disease in American Soldiers Killed in Korea,” JAMA , 1955, 158:912
4.) “Hydrogenated vegetable oils might be the underlying cause of the CAD epidemic”
A Keys, “Diet and Development of Coronary Heart Disease,” J Chron Dis, Oct 1956, 4(4):364-380
5.) Excerpt from “The Coconut Diet: The Secret Ingredient That Helps You Lose Weight While You Eat Your Favorite Foods” by Cherie Calbom http://www.enotalone.com/article/3242.html
6.) http://easydiagnosis.com/articles/oiling.html “The Oiling of America” by Enig and Fallon – many rerferences following this 4 part series.
7.) http://www.westonaprice.org/knowyourfats/skinny.html#lipid
The Weston A Price Society Enig & Fallon article “The Skinny on Fats”
8.) Framingham Study reports re: total cholesterol <160:
“There is a direct association between falling cholesterol levels over the first 14 years and mortality over the following 18 years” (11% overall and 14% CVD death rate increase per 1 mg/dL per year drop in cholesterol levels). Anderson KM JAMA 1987
9.) The Honolulu Heart Study:
“Our data accord with previous findings of increased mortality in elderly people with low serum cholesterol, and show that long-term persistence of low cholesterol concentration actually increases the risk of death. Thus, the earlier that patients start to have lower cholesterol concentrations, the greater the risk of death.” Lancet Aug 2001.


Sugar More Addictive Than Cocaine According To New Research!


This Week In HealthBeat News:

  • Yet More Good Reasons To Stop The Pop Habit – Metabolic Syndrome And Addiction
  • This week’s FDA “Warnings”…
  • The FDA Is “At It Again”… Keeping Us Safe From Mother Nature
  • We Get Letters I –  Comments and Questions…
  • We Get Letters II – Readers Ask Medical Questions…
  • Laughter is Good Medicine: Kids Say The Darndest Things – Part 2

Yet More Good Reasons To Stop The Pop Habit

Dr. Myatt has written and warned and ranted about the dangers of Soda Pop consumption over and over and over – most recently in our HealthBeat article Poisonous Pop . Well, the bad news about pop just keeps rolling in… this article from one of the many medical journals that we read each day for you:

A study suggests that middle-aged adults who drink more than 1 soft drink (diet or regular) daily have a higher risk of developing adverse metabolic traits as well as the metabolic syndrome.
Medscape Medical News 2007

For those who are a little hazy about what is “metabolic syndrome”, the article defines it thusly:

Metabolic syndrome was defined as the presence of three or more of following risk factors: excess waist circumference, high blood pressure, elevated triglycerides, low high-density lipoprotein (HDL)-cholesterol levels, and high fasting glucose levels. [high fasting glucose levels = diabetes]

So, the long and short of this is that Pop drinkers are far more likely to develop “Metabolic Syndrome” and diabetes and cardiovascular disease. Cool, huh? And we let our kids drink this stuff ???

But Wait! There’s More!

This just in from a research paper out of France:

Intense Sweetness Surpasses Cocaine Reward

Yup, you read correctly – according to this study sugar is more addicting than cocaine!

Here is the conclusion of the research (edited slightly for brevity):

Our findings clearly demonstrate that intense sweetness can surpass cocaine reward, … We speculate that the addictive potential of intense sweetness results from an inborn hypersensitivity to sweet tastants. In … humans, sweet receptors evolved in ancestral environments poor in sugars and are thus not adapted to high concentrations of sweet tastants. The supranormal stimulation of these receptors by sugar-rich diets, such as those now widely available in modern societies, would generate a supranormal reward signal in the brain, with the potential to override self-control mechanisms and thus to lead to addiction.

Here’s the short-course, plain English translation: Because our distant (and not-so-distant) ancestors developed without mounds of sugar available to them we don’t handle sugars well, and sugars turn out to be actually more addictive (in the truest sense of addiction) than cocaine. Further, it is not the sugar, but the intense sweetness that is the addictive thing – the researchers used saccharine as a sweetener as well as sucrose (sugar) and the results were the same. Sweet beat out cocaine for the lab rats in the study.

Yikes! It boggles the mind, doesn’t it!

Read the research paper in it’s entirety here: http://www.plosone.org/article/fetchArticle.action?articleURI=info%3Adoi%2F10.1371%2Fjournal.pone.0000698

Still gonna go out for that six-pack of soda-pop or that mega-slurpee at the convenience store? Why not try some alternatives? Plain ol’ water has been a perennial favorite since the days of Alley Oop the caveman – I’ve heard it called “Adam’s Ale”… but if water just doesn’t cut it for you, how about iced green tea with a little lemon, or if you really need an energy drink, try some Greens First Berry  – 10 Servings of Fruits & Vegetables in One Delicious Drink, with minimal sugar.

This week’s FDA “Warnings”…

Certain Diabetes Drugs to Carry Strengthened Warnings
Manufacturers of certain drugs to treat type 2 diabetes have agreed to add a stronger warning on the risk of heart failure. The information will be included in the form of a “boxed” warning, FDA’s strongest type of warning.

So… take Big Pharma’s drugs and risk heart failure, or read up on some natural strategies for dealing with Diabetes without drugs and risk improving your health… Tough call, right? Check out our webpage Diabetes – get hip, get healthy, and do it without heart-destroying drugs!

Updated Prescribing Information Approved for Coumadin
FDA has approved updated labeling for the blood-thinning drug Coumadin to explain that genetic makeup may influence how a patient responds to the drug. Manufacturers of warfarin, the generic version of Coumadin, also plan to add similar labeling information.
FDA News

It should come as no surprise that there are some wonderfully effective ways of maintaining healthy blood “viscosity” and normal clotting factors that don’t involve swallowing “rat poison’… you can find plenty of free information with strategies for staying healthy without rat poison – check out our pages on Thrombophlebitis and Heart Health and kick the Warfarin habit before it kicks you!

The FDA Is “At It Again”… Keeping Us Safe From Mother Nature

A recent notice from the FDA warns consumers to not use several red yeast rice products that have been discovered to contain a molecule described as Lovastatin – the molecule synthesized by the Big Drug Companies and marketed to us under a variety of brand names such as Mevacor®, Advicor®, Altocor®,
Altoprev®, and Statosan® (Atos Pharma).

Here is their warning and link for your amusement:

FDA is warning consumers not to buy or eat three red yeast rice products promoted and sold online as dietary supplements for treating high cholesterol. FDA analysis showed the products contained an ingredient found in the prescription cholesterol drug Mevacor. FDA News

In part, their warning states:

This risk is even more serious because consumers may not know the side effects associated with lovastatin and the fact that it can adversely interact with other medications,” said Steven Galson, M.D., M.P.H., director of FDA’s Center for Drug Evaluation and Research.

Oooh! Spooky frightening words! No mention of course that the FDA approved drug, which is the same stuff that is in the supplements the FDA would ban, might be just as dangerous (or not)…

The FDA goes on to explain:

These red yeast rice products are a threat to health because the possibility exists that lovastatin can cause severe muscle problems leading to kidney impairment. This risk is greater in patients who take higher doses of lovastatin or who take lovastatin and other medicines that increase the risk of muscle adverse reactions. These medicines include the antidepressant nefazodone, certain antibiotics, drugs used to treat fungal infections and HIV infections, and other cholesterol-lowering medications.

Uh, Guys…? You forgot grapefruit juice – grapefruit juice (and grapefruit) inhibits the metabolism of statins which can increase the levels of the statin, and increase the risk of dose-related adverse effects…

But of course the patented drugs are safe – after all, they are FDA approved, and prescribed for you by a FDA approved doctor, and sold to you at great profit by a FDA approved Pharmacy… Surely that FDA approval removes almost all the risk from these drugs, right?

Folks, I have a news flash for you: Mother Nature holds the patent on Lovastatin! Big Pharma may have figured out how to fully synthesize it in their soulless, sterile laboratories, but Mother Nature was there first!

Here is a bit of history about the “discovery” of Lovastatin taken from the on-line reference resource wikipedia: (edited for brevity – full article available at Wikipedia )

Akira Endo and Masao Kuroda of Tokyo, Japan commenced research… in 1971. The first agent isolated was mevastatin (ML-236B), a molecule produced by Penicillium citrinum. The pharmaceutical company Merck & Co. showed an interest in the Japanese research in 1976, and isolated lovastatin (mevinolin, MK803), the first commercially marketed statin, from the mold Aspergillus terreus.

But mankind has known about the properties of this Miracle of Mother Nature for thousands of years – here is an another excerpt from the on-line resource wikipedia: ( full article available at: Red Rice Yeast )

In addition to its culinary use, red yeast rice is also used in traditional Chinese herbology and traditional Chinese medicine. Its use has been documented as far back as the Tang Dynasty in China in 800 A.D. and taken internally to invigorate the body, aid in digestion, and remove “blood blockages”.

This whole silly thing just makes me want to shake my head – for it is nothing new, and the FDA has tried this several times before with Red Rice Yeast. Each time they try it, their ban crumbles under the weight of logic:

  • If Lovastatin is a unique, synthesized, patented drug, how could Mother Nature have possibly gotten there first with something as lowly as a fungus?
  • If Lovastatin is a new and novel thing (and therefore worthy of patent protection,) what were the ancient Chinese doing with it in 800 A.D.?
  • If the natural, less potent (but just as effective) substance is so very dangerous that we must be “protected” from it, how can the synthesized, isolated version be so much safer that it is sold without prescription (O.T.C or Over The Counter) in Britain, with Big Pharma agitating for the same here in the US?

To their credit, the FDA has so far resisted Big Pharma’s call – probably because they are wary of the logic that says if Big Pharma’s brands of statins can be sold O.T.C., then why shouldn’t Mother Nature’s brand also be allowed to be sold?

It will be fun to follow this one, and you can be sure that HealthBeat will keep you updated as this comedy – er, story – unfolds.

And here is a parting thought… is there not a lawyer out there somewhere who would take this case? God and God’s Agent, Mother Nature vs. Big Pharma and Big Pharma’s Agent, The FDA in a lawsuit over theft of intellectual property, plagiarism, counterfeiting, and patent infringement?

What a fun trial that might be! After all, what would happen to you or I if we reverse-engineered one of Big Pharma’s creations and sold the result for billions in profits? Would we not find ourselves in court “quicker than two shakes of a lamb’s tail?”

Learn more about Red Yeast Rice at the Wellness Club website!

We Get Letters: Comments and Questions…

Janet writes to comment:

I have just signed up for your newsletter. Thank you again!
I have personally used medicinal herbs and other natural treatments for 30 years; and now know just enough to realize how little I know! ~Janet

Dr. Myatt replies:

Hi Janet:

An ancient Arab proverb goes something like this:

There are four types of men:

The man who doesn’t know, and doesn’t know that he doesn’t know. He is a fool. Avoid him.
The man who doesn’t know, and knows that he doesn’t know. He is a student. Teach him.
The man who knows, and doesn’t know that he knows. He is asleep. Awaken him.
The man who knows, and knows that he knows. He is a teacher. Learn from him.

Knowing how little you know is the beginning of wisdom!

In Health,
Dr. Myatt

And another Janet writes:

Dear Dr. Myatt,
I have a question regarding castor oil packs.  I have read that this is a good treatment for lymphoma….Then, on another website, I read one should not use castor oil packs if there is a malignancy.  Your in put would be greatly appreciated.
Thank You, Janet

To which Dr. Myatt answers:

Hi Janet:

I use castor oil packs (COP) for everything, including every type of cancer. I have been involved in several large (unpublished) studies using castor oil packs and have never seen an adverse outcome, and I have never seen any studies which show that a COP is contraindicated in lymphoma. The only time I wouldn’t use a COP is where I wouldn’t use heat, such as in a “hot” appendix.

Please keep in mind that there are MANY other things that should be done in addition to COP’s for cancer. It is difficult for a layman to sort out what will really help because of all the conflicting stories one hears. As you probably know, “everybody is an expert” when you have cancer. The lady next door, your butcher, baker and candlestick-maker, the gal at the health food store — everybody “knows” a cure for cancer that you should be using! The trouble is, 99% of such advice is wrong.

An holistic physician can make specific recommendations based on the individual, and this is much more productive.

Here is a note (which the patient gave me permission to use ) from a Stage 4 ovarian cancer patient. I don’t know if you’re familiar with “staging,” but stage 4 is as high as it gets, and ovarian cancer is usually a death-sentence. She wrote last week after her check-up with the oncologist:

Hi Dr. Myatt –

Well, I’m home now – been a long day.  He (oncologist) gave me an internal exam as usual to see what’s growin’ – because the last time I was there (3 mo. ago) he felt stuff growing – Well, guess what – he felt NOTHING!! NADA – NIENTE – 0 growths!! – and he can’t figure it out.  So he wants to see me in 3 more months and no scans ordered.  How do you like that!

And a note she sent out to friends the next day:

Hi Everyone – I just had another ‘cancer visit’ with my oncologist.  I was delighted with the results.
On his examination – he could not feel the cancer that was growing the last time I was there even though my cancer marker was elevated a little.  He expected me to be bloated and full of growths, but I wasn’t. He is baffled.  I attribute this as a result of working with Dr. Myatt – a nutritionist in Arizona – and sticking with her diet and and supplements.

So, to all my family and friends – Thank you for your support and prayers and kind and healthy thoughts – they are working for me. Don’t underestimate their power and yours
I love you all soooooooo much
Love and Light

Janet, Gail is not an exception. We have excellent results in achieving remissions in even our advanced cancer patients. And keep in mind that I have never met any of these people in person — this work has all been done by telephone consultation.

Please, if you need solid holistic medical advice, don’t just try and stumble around with a “do it yourself” program. Cancer is a very “worthy adversary,” and I cannot recommend highly enough that you enlist the help of myself or a trusted holistic doctor to help you with this. My telephone consultation information can be found here: Telephone Consultations

Please do keep in touch no matter what and let me know how this lymphoma case turns out. We’ll be praying for the welfare of this patient.

In Health,
Dr. Myatt

Muscular and joint pain is a very common and vexing problem that interferes with the enjoyment of life’s pleasures for most of us at some time or other. There are some excellent natural solutions to this problem – read on:

Dr. Myatt received this letter recently:

I am a friend of a patient of yours and he mentioned that you could probably suggest a vitamin/mineral that might help my muscle soreness. Have been to a Dr. who ruled out Fibromyalgia. I am very active with work, motorcycles and horses. Have any suggestions? Thank You, Tanya N.

Hi Tanya,

Thank you for your question. Muscle soreness can result from many things, and combinations of things. The very best way to sort this out would be to arrange an
alternative medicine consultation
with Dr. Myatt – this will save you time, money, and uncertainty, and provide you with a very definitive plan for better health.

Here are some general suggestions:

An optimal dose multiple vitamin / mineral / micronutrient formula such as Maxi-Multiis a cornerstone for anyone’s good health. Without optimal nutrition, the cells of your body (including your muscles) cannot function properly.

CoEnzyme Q 10 (CoQ10) is an important energy molecule for the mitochondria (the energy units) of our body’s cells. The body produces CoQ10 naturally, but many people are deficient for a number of reasons, including prescription medication use – particularly the use of cholesterol-lowering drugs. Without adequate energy supplies your muscles cannot function at their best and may feel tired and achy. CoQ10 is also a powerful antioxidant.

Omega-3 fatty acids are essential to many processes in the body. They are anti-inflammatory. Deficiencies in Omega-3 fatty acids can contribute to a subtle body-wide inflammatory state. The Standard American Diet is woefully deficient in Omega-3 fatty acids. An excellent source is Max EPA .

Bromelainis nature’s premier anti-Inflammatory herb, useful for all types of infection, injuries, inflammation, sinusitis, cardiovascular disease, rheumatic disease, autoimmune disease, and cancer. It is very effective at reducing swelling and inflammation, thereby reducing pain and discomfort of muscle soreness.

Cox-2 Support is a new product that many of Dr. Myatt’s patients and Wellness Club members have reported excellent results with. This herbal blend was created to help support normal healthy Cox-2 levels. You are no doubt familiar with the Cox-2 inhibitor drugs such as Vioxx and Bextra and others which have earned a reputation for being  dangerous. Cox-2 support was formulated to give similar pain relief by helping the body to produce normal, healthy levels of Cox-2 compounds instead of creating artificially high levels of these compounds in the body by preventing their normal metabolism as the discredited Cox-2 inhibitor drugs are designed to do. It is well worth a try for relieving all kinds of muscular and joint discomfort.

Hope this helps,

Nurse Mark

We Get Letters II – Readers Ask Medical Questions…

Q.) Hello Dr. Myatt,

I would be interested in information regarding high cholesterol (my LDL is 314!!), halting or REVERSING coronary artery disease (several 40% blockages), and osteoporosis (severe—I’m trying strontium now after refusing Forteo), lowering blood pressure in a healthy way (I’m 53, 5′ tall and weigh 100 pounds on a good day!) and fibromyalgia (Yep, that too). The laundry list goes on and on, so at this point just about anything you talk about would be of interest to me or a family member!
Trying to avoid as many pharmaceuticals as possible, but have tried all the ‘naturals’, and I still haven’t found the solution….

Your site is great. I look forward to your newsletters!
Best regards, Eliz

A.) Hi Eliz:

Welcome aboard! As I’m sure you know, I can’t really respond personally to every complaint you have (I don’t have NEARLY enough information). To do so would require a telephone consultation. But there are plenty of highly informative pieces to help answer these questions on our main website ( DoctorMyatt.com ) and on this site.

This should get you going: High Cholesterol .

And be sure to see these HealthBeat articles:

And this whitepaper: (which will be pulled from the site soon and made into a white paper for purchase, so grab this while you can for free) Lower Cholesterol Naturally

See our information about Osteoporosis: and our HealthBeat article Strontium: The Missing Mineral for Osteoporosis Prevention and Reversal:

Fibromyalgia: that’s a “case by case” basis; I recommend a phone consult. And I’ll work on a general information page for this topic and post it to the main website.

There’s a problem with a “do it yourself” approach to natural health, especially when you have some serious medical concerns. You wind up buying all of the “best-hyped” supplements (and natural manufacturers can be every bit as “hypey” as Big Pharma!), waste a lot of time and money, and you still haven’t done anything specific for your case.

There’s a reason why naturopathic medical doctors spend 4 years in medical school after 4 years of pre-med. That’s because a precise understanding of the patient’s complaints, and targeted recommendations, takes a lot of knowledge and understanding. The “do it yourself” approach to medicine is, for most people, a waste of time and money and can even be dangerous. Get some professional assistance! I’m here if you need me….

P.S. to all HealthBeat News Subscribers: Remember that you’ll find a boat-load of free, no-hype holistic health information at DoctorMyatt.com.

You can also look up past articles from HealthBeat at our new HealthBeat Archives page.

All the links above were taken from our free-to-access websites.

In Health,
Dr. Myatt

Laughter is Good Medicine: Kids Say The Darndest Things – Part 2

When my grandson Billy and I entered our vacation cabin, we kept the lights off until we were inside to keep from attracting pesky insects. Still, a few fireflies followed us in. Noticing them before I did, Billy whispered, ‘It’s no use, Grandpa. The mosquitoes are coming after us with flashlights.’

When my grandson asked me how old I was, I teasingly replied, ‘I’m not sure.’ ‘Look in your underwear, Grandma,’ he advised. ‘Mine says I’m four to six.’

A second grader came home from school and said to her grandmother, ‘Grandma, guess what? We learned how to make babies today.’ The grandmother, more than a little surprised, tried to keep her cool. ‘That’s interesting,’ she said, ‘How do you make babies?’ ‘It’s simple,’ replied the girl. ‘You just change ‘y’ to ‘i’ and add ‘es’.’

‘Give me a sentence about a public servant,’ said a teacher. The small boy wrote: ‘The fireman came down the ladder pregnant.’ The teacher asked, ‘Do you know what pregnant means?’ Sure,’
said the young boy confidently. ‘It means carrying a child.’

A nursery school teacher was delivering a station wagon full of kids home one day when a fire truck zoomed past. Sitting in the front seat of the fire truck was a Dalmatian dog. The children started discussing the dog’s duties. ‘They use him to keep crowds back,’ said one youngster. ‘No,’ said another, ‘he’s just for good luck.’ A third child brought the argument to a close: ‘No, they use the dogs to find the fire hydrant.’



Cooking in The Microwave Oven: Is It Safe?

By Dr. Myatt with Nurse Mark

I was amused (but not surprised) at the number of emails I received after describing my awesome high fiber, high Omega-3 English muffin recipe in a recent HealthBeat Newsletter.

“I’m shocked,” one reader wrote, “that with all the studies on the dangers of microwave ovens, you still advise people to cook in them”!

Another wrote: I was excited to see your muffin recipes. My only concern is microwaving them as the source of cooking these muffins. I do not use the microwave because I believe it changes the integrity of food…

Now, I know that once some people have their mind made up about something, it’s hard to confuse them with facts. I’m sorry to disappoint, dear readers, but anyone who believes there are “numerous studies” proving the microwave oven is unsafe, damages nutrients in food or somehow does other bad things hasn’t really taken a close look at the scientific research on the issue. Many laymen — and even a number of “scientists” — are also seriously confused about the difference between ionizing and non-ionizing radiation, and even what the term “radiation” means.

Let’s look at what is really known about the microwave oven, both pro and con, so you make an informed decision about its use instead of giving in to fear stories you may not really understand.

A Quick Physics Lesson

One of the fears about microwave cooking, perpetuated by copious bad science on the internet, is that “microwaves damage DNA and cause cancer.” Here’s the real scoop:

Ionizing radiation, which includes nuclear radiation, medical X-rays, gamma rays and even tanning booth UV rays, is extremely high-energy. Ionizing radiation has enough energy to strip electrons off of atoms and at the highest levels of energy, to break apart the nucleus. Ionizing radiation is well known to damage DNA and cause cancer.

Non-ionizing radiation, which includes microwaves, sound waves and visible light rays, has enough energy to agitate atoms in a molecule and cause them to vibrate, but not enough energy to remove electrons. The motion caused by non-ionizing radiation creates heat (or vibration in the case of that “booming” car next to you at the stoplight – yep, that’s a particularly obnoxious form of “radiation”…).

Types of Radiation in the Electromagnetic Spectrum

Table: Ionizing vs. Non-Ionizing Radiation
Graphic courtesy of the US EPA.

In scientific terms, any emanation of energy, including sound and light, is referred to as “radiation.” All energy produces radiation. A light bulb produces radiation: it radiates both visible light and infrared (heat) rays. Human bodies produce radiation in the form of heat and sound. Don’t let the term “radiation” confuse you into believing that microwaves have anything to do with nuclear (high energy or ionizing) radiation. They don’t. The fact that many lay people equate “radiation” with nuclear (high energy) radiation is probably a large part of the basis of fear and misunderstanding about the alleged dangers of the microwave oven.

The cosmos, including our very own life-giving sun, bathes us daily in a complex mixture of ionizing and non-ionizing radiation including microwaves.(A,I)

A Classic Example of Bad Science

There’s some “bad science” — and I mean really bad science — on the internet. Here is a quote taken directly from a web page concerning microwaves. Now that you’ve just had a real physics lesson, see if you can spot what is wrong with this picture.

“Radiation = spreading energy with electromagnetic waves. Radiation, as defined by physics terminology, is ‘the electromagnetic waves emitted by the atoms and molecules of a radioactive substance as a result of nuclear decay.’ Radiation causes ionization, which is what occurs when a neutral atom gains or loses electrons. In simple terms, microwave ovens change the molecular structure of food with radiation. Had the manufacturers accurately called them “radiation ovens”, it’s doubtful they would have ever sold one, but that’s exactly what a microwave oven is.”

Do you see why this statement is scientifically incorrect? Remember, non-ionizing radiation (which includes microwaves) is energy that is too low to remove electrons from atoms or break atomic bonds. The author of the above quote clearly doesn’t know the difference between ionizing and non-ionizing radiation. When such “bad science” gets repeated over and over on the internet or elsewhere, people who also don’t know the difference between the two types of radiation are inclined to believe this simply because it has been repeated so many times! But the Earth isn’t flat just because everyone once believed it so, and microwave ovens utilize non-ionizing radiation, even though many websites categorize microwaves as ionizing radiation.

[Dr. Myatt’s dictum: “A falsehood, frequently repeated, is still a falsehood.”]

A Side Note About Plagiarism and How It Spreads Fear

I’d like to point out that there are literally hundreds of websites all saying the exact same thing about microwave radiation. I’m not talking about the basic information; I’m talking about verbatim paragraphs of the exact same text. This is called plagiarism. And if the original website “reporting” information is wrong, then all subsequent sites copying the misinformation will also be wrong. This is what  appears to have happened on the internet concerning microwave ovens. I find it interesting that people with these spurious websites, who are rabidly against microwave ovens, share some common traits:
I.) They haven’t bothered to research the information they publish and
II.) They are plagiarists.

People with an “agenda” who don’t do original investigative work but simply copy others and publish material which is patently false should, in my opinion, be dismissed without a second thought. This isn’t “research” or “science,” this is plagiarism and rumor-mongering.

[Note: most government websites allow “fair use” — direct copying of their information — since it is tax-payer funded. But when someone steals text from a non-government website, it is plagiarism and copyright violation, both legal offenses. Worse, it is how big rumors and urban legends get spread like a virus through the population].

What Scientific Studies Show About Microwave Cooking

Let’s look at the prevailing “anti-microwave oven” claims and see if they are supported by scientific studies.

Claim #1: Microwave cooking destroys nutrients in food.

What studies show: In terms of nutrient preservation, microwave cooking appears comparable to or better than conventional cooking methods.(H,N) Any method of cooking can result in deterioration of nutrients if the cooked food is allowed contact with water because nutrients leach into the cooking water. This nutrient loss not unique to microwave cooking and occurs regardless of cooking type. Vegetables are especially vulnerable to nutrient loss when cooked in water regardless of cooking method.(I,N)

A number of studies that show microwave-cooked foods retain nutritional values better than conventionally cooked food because of lower cooking temperatures and shorter cooking times.(G,J)

For example, spinach retains nearly all its folate when cooked in a microwave but loses about 77 percent when cooked on a stove top if water is used.(A) Onions cooked in the microwave retain flavonoid and vitamin C content while boiling reduces flavonoids by 30%.(B) Microwaved legumes have similar protein efficiency ratios (PERs) to legumes cooked conventionally.(C) One study reported significant flavonoid losses (97%) in microwaved food(L), but numerous other studies have found the opposite: microwaving preserves nutrient values including vitamin C, chlorophyll, flavonoids, folate, vitamins B1, B6 and other nutrients. (A,B, C, M, Y, Z, AA,)

One oft-quoted study claims that microwave ovens convert vitamin B12 from the active to inactive form, making approximately 30-40% of the B12 unusable by mammals.(D) Interestingly, those who use this study to damn the microwave fail to note that any method of cooking reduces vitamin B12 by a similar or even greater amount.(A,H)

One 1992 study found that immune globulins in breast milk are destroyed by heating above 60 degrees centigrade(K), a singular study reported hundreds of times by the “anti-microwave” camps. However, this thermal (heat) effect occurs when milk is heated above 60 degrees by any cooking method and is not a nutritional change unique to the microwave. Other studies have shown that for the same heating temperatures, microwaved milk has similar nutritional values comparable to other heating methods.(J,O,Y,Z,AA)

But hey, who ever checks out references in an article? Do YOU? Even when a reference is cited, do you ever actually verify that this is the actual conclusion of the study or article? No?

We’ve got you covered. We DO verify and check references. It’s part of our investigative reporting and we take this work quite seriously.

Claim #2: Microwaved foods contain more cancer-causing chemicals than conventionally cooked foods.

What studies show: Just the opposite. High-heat cooking such as grilling, barbequing, pan-frying and broiling cause the production of heterocyclic amines (HCAs), polyaromatic hydrocarbons (PAHs) and nitrosamines, all known to be carcinogenic. Because the microwave oven cooks at lower temperatures and does not brown or “carmelize” food, there is little if any of these carcinogens produced by microwave cooking.(P,Q,R,S,T) Also, pre-cooking various meats in the microwave before grilling or using other conventional cooking methods has been shown to decrease the production of mutagenic substances up to 9-fold.(U,V,W)

For example, bacon cooked by microwave has significantly lower levels of carcinogenic nitrosamines than conventionally cooked bacon.(A,E,F) Another study found that levels of N-nitrosdimethylamine (NDMA), classified as a probable human carcinogen, were significantly lower in dried seafood cooked in the microwave oven compared with direct heating on a gas range.(X)

Claim #3: Microwave cooking damages protein.

What studies show: ALL heat cooking alters proteins, a phenomenon called “denaturing.” Eggs scrambled on the stove top have altered protein structures. The microwave does not denature proteins more than other heat cooking methods and in fact may alter protein structures less because of lower temperatures and shorter cooking times.(AE,AF)

It should be noted that protein denaturation is not necessarily bad. Many proteins are rendered more digestible by denaturation.(AB,AC,AD)

Other “Non Food” Arguments Used Against Microwave Ovens

Although rare studies show nutrient alterations with microwaving, most studies support the opposite. In addition to food value claims, anti-microwave camps cite other “evidence” against the use of microwave ovens. Since this information is floating around the internet and is frequently referred to, let’s take a look at the validity and importance of these claims.

Claim #4: The Russians banned the microwave oven from 1976 to 1978 (or possibly 1987).

Truth? Reportedly true according to someone who lived in Russia at the time, although not verifiable in my online research. (Except the hundreds of websites which mention this without substantiation). However, it is not clear WHY the microwave oven was banned.

My “contact” from Russia wasn’t clear why the ban, but suggested that it might just as easily have been for social reasons (perhaps the government didn’t want people getting too “willful” to own such a decadent and expensive modern convenience) as it may have been for scientific reasons. There is also some discussion that the Russian government feared microwaves might be used for “mind control,” another possible reason for the ban since most of these appliances came from the US at that time.

Today, however, I find no country in the world that bans the use of microwave ovens. This would suggest but not prove that no country feels there is sufficient scientific justification for outlawing their use.

Claim #5: There are other “athermic” (not caused by heat) effects caused by the microwave that damage sub-cellular structures, “ripping atoms apart.”

Truth? We know that athermic effects occur from ionizing radiation. If such severe damage to atoms were to occur in the microwave, one would think that nutritional values or other measurable factors would indeed be found to be altered. Such is not the case. There are no credible studies that have found residues in microwaved food consistent with sub-atomic damage such as caused by ionizing radiation.(AG)

A number of anti-microwave websites claim that athermal effects are “not presently measurable.” Pardon me for asking the obvious but if these athermal effects are not measurable, how do we know they exist?

There are also claims that microwaving “creates new compounds, called radiolytic compounds, which are not found in nature” and have all manner of destructive properties. As far as conventional science understands, only ionizing radiation can cause radiolytic compounds. There are no known radiolytic compounds formed by non-ionizing radiation.

Claim #6: Microwaves can cause headaches, nausea, dizziness, or weakness.

Truth? Although not studied per se, there are reports of some workers exposed to unshielded microwaves experiencing headaches, nausea and other symptoms. Note that these effects were from UNSHIELDED microwaves on the order of thousands of watts in power from radar stations or other high-powered transmitters, not from the minute amount of exposure encountered within 5 cm (about 2 inches) of an operating microwave oven.

Claim #7: Microwaves can cause cataracts and burns.

True. However, the amount of microwaves that you might be exposed to from a modern oven is minuscule compared to the amount of microwave energy known to cause this damage. At 5 cm – about 2 inches – a person is exposed to a minimal amount of microwave energy when a modern microwave oven is in use. This drops down to virtually nothing at 2 feet.

Claim #8: Reports of a science fair project, where one plant was watered with regular water and one with microwaved water and the microwave-watered plant died, have made the rounds on the internet.

There are even two un-sourced photographs, one of a healthy plant and one withered plant.

Truth? This is not a study. It is internet urban legend.

[Dr. Myatt’s aside: how many times have you received an email telling you something like “crooks are planting needles infected with AIDS on the inside of handles at the gas pump to infect people,” only later to have someone send you a page from Snopes.com or elsewhere telling you this was a hoax?].

The folks at Snopes.com tested this claim by taking three plants each of several types and watering one with tap water, one with water boiled over a stove and the third with microwaved water. Unlike the pictures accompanying the “science fair” chain email, Snopes controlled for other variables. In Snopes’ version of the “experiment,” all plants fared the same.

Neither of these reports constitutes anything close to a credible scientific study, but I’d venture to trust Snopes — because of their documented methodology, not “who they are” — long before I’d believe an undocumented internet chain mail. For your amusement, here’s the link to Snopes “experiment”: http://www.snopes.com/science/microwave/plants.asp

Claim #9: Perhaps the single biggest piece of damning “information” regarding the effects of microwaved food is an alleged study performed in the 1990’s by a Swiss researcher.

Unfortunately, reports of this “study” have been plagiarized and repeated so many times on the internet that many people have come to regard it as fact. Even more unfortunate is that the original report, if indeed it ever existed, has mysteriously vanished. This means that credible researchers cannot read the original study to evaluate its quality or importance.

The results of this study are not available because [CAUTION: CONSPIRACY THEORY AHEAD] the giant corporate makers of microwave ovens in Switzerland had a gag order issued against the “scientist” and his paper couldn’t be published or was retracted and is no longer available for public viewing.

The story tells of a Swiss scientist, Hans Hertel (an avid vegetarian), who conducted a study where a group of 8 people (of whom he was one) were fed conventionally cooked food or microwaved food. After two months, the results of his study reportedly found that those fed the microwaved food had decreased hemoglobin, leukocytes, and cholesterol.

Legend has it that the study was published but then subjected to a court-imposed “gag order” and is therefore no longer available for review. It certainly cannot be found now despite later reports that the “gag order” has been rescinded by the Swiss courts.

My question: If this paper is not available for public review, how can so many websites cite a study they have never reviewed? Possible answers: “take it on faith” or “plagiarism,” – but neither constitutes good scientific journalism or research.

For the sake of discussion, let’s say this study was actually performed. Second-hand reports of what it supposedly contained are recited hundreds of times throughout the internet. Here is an anti-microwave webpage which appears to contain one of the most complete second-hand records of reported results of the study: http://chetday.com/microwave.html

[CAUTION: IF YOU HAVE KNOWLEDGE OF CURRENTLY ACCEPTED LAWS OF PHYSICS, QUANTUM PHYSICS, OR THERMODYNAMICS, IT IS HIGHLY RECOMMENDED THAT YOU DON A PROTECTIVE TIN-FOIL HAT BEFORE READING THIS DOCUMENT TO PREVENT BRAIN DAMAGE. THE INFORMATION IN THIS DOCUMENT DEFIES ALL KNOWN LAWS OF PHYSICS. Laymen without scientific background in the fields of physics, quantum physics or thermodynamics may be safe without a tinfoil hat, although such safety cannot be guaranteed. Those without protection may be subject to bad science based on “big words” and important-sounding pseudo-science.]

Even without benefit of the actual study, second-hand reports of the study’s conclusions never-the-less raise numerous red flags.

Hertel suggests that his study demonstrated alterations in blood test results that were early evidence that microwaved food was causing cancer in the subjects blood.

“Evidence of cancer in the blood” after two months? What test was used to detect “cancer in the blood” after two months of eating microwaved food? Today, we WISH we had some sort of simple, reliable blood test that would allow early detection of cancer in the blood. Unfortunately, no such blood test exists.

A review of the “report of the study” (not the actual study itself, which is unavailable), reveals numerous contradictions, incorrect references to ionizing radiation and “results” that are unprovable by any known modern-day standards or tests.

With so many people using the microwave oven to cook food, myself included, if cancer showed up in the blood in two months, my blood should be showing something by now. (Yes, thanks for asking, my annual bloodwork is excellent. So is Nurse Mark’s. So is my 88 year old mom’s and 93 year old dad’s blood work, and they have been eating microwaved food since the 1970’s. And so have hundreds of my patients, all of whom continue to have excellent blood chemistries despite their use of microwave ovens.)

This study isn’t a study at all; it’s a pseudo-science “vapor-report.” Unfortunately, this one “study,” if it happened at all, appears to be the sole basis and magnum opus of most of the anti-microwave movement.

Be Afraid, Be Very Afraid

If you are going to be afraid of something, worry about the unshielded microwaves that we are all constantly exposed to from microwave cell phone towers. Or how about the unshielded microwaves you are exposed to from your cell phone, your Blackberry and your Bluetooth, or even the automated alarm system in your car? Remember, your microwave oven has heavy-duty shielding and a cut-off device which automatically stops the generation of microwave energy the instant the door is opened.

All the other microwave-utilizing devices in your life do not have such safety cut-offs and shielding.

The Studies That Really DO Show Something Negative About Microwaving

The real and proven dangers of microwave ovens are related to “thermal effects” — that’s heat, folks. You can burn yourself on your stove top and you can burn yourself on hot food prepared in the microwave.

Many websites quote the “baby’s bottle” danger (the bottle heated in the microwave burned the baby), but this is a thermal effect combined with “operator error.” Mom or babysitter forgot to gently agitate the bottle to distribute the heat evenly, and then test temperature before giving to baby. This can happen with a bottle heated on a stove, too.

Super-heated water: You can get water hotter than boiling in a cup yet the surface looks calm, without the ol’ “rolling boil.” This can happen in a microwave oven, especially with water heated beyond the recommended time. At the slightest agitation, the water can boil, resulting in a “boiling over” of cup or container and potential hot-water scalding. This is a known thermal effect of microwave heating of water.(AJ)

Food cooked in a microwave oven doesn’t heat evenly, and tends to heat more in some spots than in others. For this reason, cooking meat can be “iffy,” because some parts may not get hot enough to destroy bacteria. Lack of full through-and-through cooking is also a concern even in a conventional oven, hence the recommendation for using a meat thermometer to guarantee adequate internal temperatures of meat.

The Bottom Line: regardless of what you have heard (including those “internet legends”), there is no sustentative evidence that sensible microwave cooking does anything evil to the food. What you will find on the internet is, literally, hundreds of websites all parroting the same one unsubstantiated study — the one that has disappeared and no one writing about it has actually seen.

I found an additional number of websites saying things like “destroys 97% of the food value,” again, with no study or citation to back up this claim.

Microwave energy can be harmful to people, but the amount that escapes a microwave oven is extremely small, drops off to virtually nothing at a distance of 2 feet, and pales in comparison to the amount of exposure we are all subject to from so many of our other modern conveniences.

Even without environmental exposure to man-made microwaves, humans have always been exposed to some degree of microwave radiation from space(AI). Scientists have studied how well living systems (animals, humans) tolerate this background microwave radiation. It turns out that the water molecules in our bodies do a great job of buffering microwave radiation. The conclusion of most scientists is that life has, perforce, adapted well to background microwave radiation.

The bottom line is that unless you get IN the microwave oven when it’s turned on (don’t try this at home, kids!), the small amount of exposure is well tolerated by living systems. Dangerous levels of exposure might be had from unshielded microwave sources like cell towers or even cell phones, but no such dangers are known from microwave oven exposures or cooking.

Real Dangers

1.) Heat can burn. Repeat after me, “thermal effects.” Just like you can burn your hand on a hot stove top or oven. And when you do REAL research to discover the dangers of the microwave, “thermal effects” are the dangers that come up. That “super heating” of water, the baby’s bottle that wasn’t agitated to distribute the heat evenly in the milk, even dangers of cataracts caused by microwaves — are all thermal effects. And by the way, the thermal effects from the small amount of microwaves that can escape the oven’s seal are NOT enough to cause any known thermal effects including cataracts. Cataracts have been seen in massive accidental industrial exposure to microwaves, not microwave ovens.

2.) EMF’s. (ElecroMagnetic Fields) The electromagnetic frequencies at the lower end of the non-ionizing spectrum are of far greater concern to human health. Unlike the “dangers of microwave ovens” where you will NOT find more than a couple of small reports of possible concern, the dangers of EMFs have a lot more documentation.

I tested my microwave oven while in use. Up close, the EMFs were high during cooking. Back off to a distance of three feet, and the level of EMF drops to normal background levels. Again, don’t stand close and stare in the microwave while it’s working, but a distance of only three feet puts microwaves (the small amount that may escape through the door seals) and EMFs at normal background levels. If you think this sounds like a spooky reason to abandon your microwave, please know this – the digital clock on my conventional stove puts out as much EMF as the microwave does when cooking, but it does this 24 hours per day! (If you test, you’ll find a number of EMF sources in your house that are far higher than the micro during cooking, and many of these sources of EMF are radiating continuously).

3.) Certain plastics can melt, release toxic chemicals, or otherwise behave badly when microwaved. Be sure that any plastics you place in your microwave are listed as being “microwave safe.” Better yet, avoid putting plastic in the microwave – use glass or ceramic cookware.

Benefits of the Microwave Oven

1.) Preserves nutrients. Food can be cooked at a lower temperature. This is why I use the microwave oven to bake my special English and blueberry muffins. At only 90 seconds, I measured the internal temperature in the finished muffin and found that it was low enough for the fragile Omega-3 fatty acids to remain undamaged. Bake these same nutrient-dense goodies for 20-30 minutes in a conventional oven at a temp of 350 and the likelihood of ruining the Omega-3 fatty acids increases substantially. Kiss your Omegas good-bye!

Microwave cooking has been shown to create fewer dAGEs (dietary Advanced Glycation End products). What are dAGEs you ask? Dietary Advanced Glycation End products are known to contribute to increased oxidant stress and inflammation, which are of course linked to both diabetes and cardiovascular disease and a host of other “age-related” health problems such as cataracts. dAGEs are created when foods are heated during cooking and can be significantly reduced by cooking with moist heat, using shorter cooking times, cooking at lower temperatures and cooking with a microwave oven.

According to the American Dietetic Association: “Microwaving did not raise dAGE content to the same extent as other dry heat cooking methods for the relatively short cooking times (6 minutes or less) that were tested.” (AL)

2.) “Fast Food Convenience.” In my practice I have busy families (heck, I AM a busy family!) that will eat freshly cooked broccoli if it can be steamed and ready in 7 minutes in the micro. But 30 minutes on the stove-top (waiting for water to boil plus steaming time) with comparable nutrient values? It’s not happening! “Fast food,” especially the healthy kind, is a boon to many people.

3.) Energy savings. Let’s talk about “being green” and using less energy in order to help out Mother Earth. Which do you think uses less energy? Baking muffins for 30 minutes in a conventional oven at 350 or 90 seconds in the microwave oven? For many foods, the microwave oven can be not only a big time-saver but a big energy saver as well.(AK)

My Challenge to You

I dare anyone to find ten credible references — wait, make that five — about the dangers of microwave ovens. You’ll find the baby bottle report, one case of blood for transfusion being microwaved and being lethal when used (thermal effect causing denaturing of blood proteins is the likely reason), immune globulins is breast milk being decreased by microwave heating (thermal effects cause this, and any heating method above 60 degrees centigrade will damage immune globulins in milk(J)), and, and, and… that’s about it. (Putting a poodle in the microwave to dry it after a bath does not count as a real hazard of the microwave. I don’t recommend the “poodle in the conventional oven” technique, either).

Preservation of nutrients is good, exposure to microwaves themselves is miniscule compared to other microwave sources in our environment and most dangers of microwaves are from unshielded sources, not microwave ovens. All other dangers are thermal — heat related — and I can burn my hand on the stove or oven just as surely as I can on food heated in the microwave.

If you take me up on this challenge, please don’t waste my time (or yours!) sending hearsay from a website with no substantiation. I’ve already explained how there are literally hundreds of sites spouting the same solitary “no one’s ever seen it” study.

In Conclusion…

I moved to Arizona because the deep well-water is pure and thus I could avoid fluoridated and chlorinated tap water. My water is some of the finest in the country, and I still test my well every year. I also live where I do because the air quality is pristine compared to most areas of the country.

I raise my own organic eggs, buy organic meat and non farm-raised fish, buy organic vegetables and grow my own when the weather is good.

I don’t use cosmetics with artificial ingredients; I clean with non-toxic detergents and soaps and avoid any chemical (such as weed killer) that has any known toxic effect. The hot tub is treated with hydrogen peroxide, not chlorine.

I don’t use an electric blanket and avoid having EMFs within 8 feet of my sleeping space.

I am known as “The Dragon Lady” in the nutritional foods industry because of my uncompromising standards for both raw materials and finished product specifications. I take my own supplements in order to insure that I’m getting the purest products available.

My straw-bale home is painted with low volatile organic (VOC) paints. There are no synthetic carpets, carpet pads, wallboard materials or furniture in my home that are known to off-gas potentially dangerous chemicals.

When I fill water bottles with my pure well-water for daily drinking, I use glass bottles. I don’t use food or condiments with preservatives that are known or even suspected to cause harm to the body’s respiratory chain (mitochondria). I have had all of the mercury fillings in my mouth replaced with composite materials that I tested non-allergic to.

Why am I telling you all this? To help you see that I go to great lengths to avoid anything known to be toxic or harmful to my body. Even without solid proof, I am wary of some things when there is good theoretical reason to believe it could be harmful.

Let me put it another way. Do you really believe that I would personally use a microwave oven if I had any reason to believe — after doing exhaustive research — that there was a credible risk? Given the rest of my profile, I think you’d have to conclude that this would be highly unlikely.

I use a microwave because it saves time and energy while preserving food value and because no one has presented me with even a modicum of substantiated evidence that the microwave oven is anything but a modern blessing.

When someone presents me with credible evidence, I am certainly willing to change my mind. Until then, I won’t be a sheep and believe something just because “everybody says it.”  I’m not a member of the Flat Earth Society, either.


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