These products are 15% off for a limited time only!
Sea klenz high fiber enzyme for bowel cleansing
Kolorex tea for oral thrush
At the Biamonte Center for Clinical Nutrition we are dedicated to providing you with fast personal service and the best that natural health care has to offer. Our goal is to educate you regarding your body and its needs without confusing you with long terms and big words. At our center we feel that your understanding of how your body works is an important part of becoming and staying healthy.
The end result we strive for is a ” you” who is healthier and who has learned to listen to what your body is telling you.
For more infomation please call the office at (212)587-2330 or visit us online at http://www.health-truth.com
WANT TO BE A NEW PATIENT AT THE BIAMONTE CENTER ?
Mention this newsletter in the months of October and November and receive a 15% discount off of the 1st consultation.
Concomitant Allergies
by Michael Biamonte, CCN
Allergic rhinitis, also known as hay fever, affects millions of people every year. For seasonal allergies, the immune system reacts to airborne pollens, typically in the spring and summer, and mold spores in the fall and winter. Symptoms can include itchy, red, watery eyes, runny nose, sneezing, headache, wheezing, fatigue, low grade fever, “brain fog” and even joint pain. People with allergies tend to have hyper-sensitive immune systems, and it is important to support and regulate the immune system to minimize symptoms.
So how does what we eat play a role in how bad our seasonal allergy symptoms may be? Experts recognize that food intolerances seem to be connected with seasonal allergies. Furthermore, certain foods support our immune system, while others tend to compromise it. Simply put, it is a matter of ‘overload’ for our immune systems. The immune system overreacts to harmless substances that enter the body. A chain of chemical reactions occurs, producing chemicals including histamines that are released and trigger allergic symptoms. Diet can help by controlling inflammation of our air passages and preventing food allergy reactions that can trigger allergies and asthma.
Food allergies or intolerances are common, yet are often hidden. However, at times when our bodies are confronted with other allergens (pollen, dust, mold, etc.) or life stressors (poor eating habits, not getting enough sleep, etc.) the hidden allergies may be activated. What happens is that the immune system is working overtime to fight off all of the ‘invaders’, the body’s resistance then breaks down, and physical symptoms surface. In addition to food allergies, there are often chemical substances in our foods that are difficult for our bodies to process. This adds to the immune system overload that we experience.
Concomitant allergies are those foods that cause reactions when other allergens such as pollen, dust or mold are also present. Some plants have related food allergies, for example, eating grains such as wheat when ragweed is at its peak can trigger an allergic reaction. Surprisingly, concomitant food reac
What can we do to minimize the allergic response? First, clean up the diet. Reduce foods in the diet that tend to increase inflammation including saturated animal fats from meat and dairy products, and refined foods including white flour and sugar. For general health and to reduce the allergic overload, be watchful of possible food allergens in the diet. Common problematic foods include dairy, corn, wheat, soy, peanut, citrus, nuts and shellfish. Caffeine, alcohol and tobacco intake can also contribute to immune system overload. By reducing offenders, the immune system is less burdened and therefore better able to manage potential allergens more effectively.
Here are some healthful additions to the diet that can be important in the management of seasonal allergies:
Bioflavonoids, such as quercetin, can reduce allergic reactions by having an antihistamine effect and reducing inflammation. Apples, berries, red grapes, red onion and black tea are among the foods that are high in this beneficial nutrient. Vitamin C, also a natural antihistamine, is abundant in foods such as citrus fruits, bell peppers, strawberries, broccoli, tomatoes and leafy green vegetables. Mixed carotenoids reduce inflammation and aid in reducing allergic response. They are found naturally in red, yellow and dark green fruits and vegetables. Omega-3 fats, found in fish oil, nuts and seeds also reduce inflammation of the air passages. Spicy foods, including cayenne pepper and ginger, thin mucus secretions and clear nasal passages. Increasing fiber which supports a healthy and active colon, can decrease food sensitivities and lessen the burden on the immune system, therefore reducing the impact of seasonal allergies. Drinking clean water, about one-half of our body weight in ounces per day can thin mucus secretions and hydrate mucous membrane tissues. Optimal nutrition, including maintaining healthy eating habits and addressing suspected food allergies can be an important key to managing seasonal allergies. A holistic approach can not only help to alleviate or reduce allergy symptoms, but also helps to address the underlying cause of an overactive immune system. Many people find that by avoiding food intolerances and eliminating or minimizing processed foods, problems with environmental allergies often improve. And that, in itself, adds to the beauty of the season.
List of Concomitant Foods Associated with Seasons.
PODCAST INTERVIEW Listen to Dr.Ronald Hoffman interview Michael Biamonte CCN as they discuss the Biamonte Protocol for Candida http://health-truth.com/
Yeast in the Gut Ferments Alcohol!
by Michael Biamonte, CCN
This medical case may give a whole new meaning to the phrase “beer gut.”
A 61-year-old man — with a history of home-brewing — stumbled into a Texas emergency room complaining of dizziness. Nurses ran a Breathalyzer test. And sure enough, the man’s blood alcohol concentration was a whopping 0.37 percent, or almost five times the legal limit for driving in Texas.
There was just one hitch: The man said that he hadn’t touched a drop of alcohol that day. Other medical professionals chalked up the man’s problem to “closet drinking.” But Cordell and Dr. Justin McCarthy, a gastroenterologist in Lubbock, wanted to figure out what was really going on.
“He would get drunk out of the blue — on a Sunday morning after being at church, or really, just anytime,” says Barabara Cordell – http://www.panola.edu/programs/health-sciences/associate-degree-nursing/adn-faculty-staff.html , the dean of nursing at Panola College in Carthage, Texas. “His wife was so dismayed about it that she even bought a Breathalyzer.”
So the team searched the man’s belongings for liquor and then isolated him in a hospital room for 24 hours. Throughout the day, he ate carbohydrate-rich foods, and the doctors periodically checked his blood for alcohol. At one point, it rose 0.12 percent.
Eventually, McCarthy and Cordell pinpointed the culprit: an overabundance of brewer’s yeast in his gut.
That’s right, folks. According to Cordell and McCarthy, the man’s intestinal tract was acting like his own internal brewery.
The patient had an infection with Saccharomyces cerevisiae – http://www.epa.gov/biotech_rule/pubs/fra/fra002.htm , Cordell says. So when he ate or drank a bunch of starch — a bagel, pasta or even a soda — the yeast fermented the sugars into ethanol, and he would get drunk. Essentially, he was brewing beer in his own gut. Cordell and McCarthy reported – http://www.scirp.org/journal/PaperInformation.aspx?PaperID=33912 the case of “auto-brewery syndrome” a few months ago in theInternational Journal of Clinical Medicine.
When we first read the case study, we were more than a little skeptical. It sounded crazy, a phenomenon akin to spontaneous combustion. I mean, come on: Could a person’s gut really generate that much ethanol?
Brewer’s yeast is in a whole host of foods, including breads, wine and, of course, beer (hence, the name). The critters usually don’t do any harm. They just flow right through us. Some people even take Saccharomyces as a probiotic supplement.
But it turns out that in rare cases, the yeasty beasts can indeed take up long-term residency in the gut and possibly cause problems, says Dr. Joseph Heitman – http://mgm.duke.edu/faculty/heitman/ , a microbiologist at Duke University.
“Researchers have shown unequivocally that Saccharomyces can grow in the intestinal tract,” Heitman tells The Salt. “But it’s still unclear whether it’s associated with any disease” — or whether it could make someone drunk from the gut up.
We dug around the scant literature on auto-brewery syndrome and uncovered a handful of cases similar to the one in Texas. Some reports in Japan date back to the 1970s. In most instances, the infections occurred after a person took antibiotics — which can wipe out the bacteria in the gut, making room for fungi like yeast to flourish — or had another illness that suppresses their immune system.
Still, such case reports remain extremely rare. Heitman says he had never heard of auto-brewery syndrome until we called him up. “It sounds interesting,” he says. But he’s also cautious.
“The problem with a case report,” he notes, “is that it’s just one person. It’s not a controlled clinical study.”
— Sincerely;
Michael Biamonte CCN.
Michael Biamonte holds a Doctorate of Nutripathy, and is a New York State certified Clinical Nutritionist. He is a professional member of the International and American Association of Clinical Nutritionists,The American College of Nutrition and is a member of the Scientific Advisory Board for the Clinical Nutrition Certification Board. He is listed in “The Directory of Distinguished Americans” for his research in Nutrition and Physiology.
For an appointment, contact our office.