In a recent study published in the journal Clinical Infectious Diseases, meat and poultry samples were tested for the presence of Staphylococcus aureus, a bacteria associated with a wide range of human diseases, including MRSA infection, the most dangerous drug-resistant Staph infection.

In the study, almost half the meat and poultry samples were found to be contaminated with S. aureus, and over half of those bacteria were resistant to at least three classes of antibiotics. Antibiotic-resistant bacteria pose a major health risk, as doctors are running out of antibiotics that will treat these infections. That these bacteria are found on over half the meat at the supermarket is a scary thought.

The bacteria probably come from the food animals themselves, according to the researchers, and proper cooking should kill the bacteria. But cross contamination can occur when preparing the meat, so care needs to be taken during food prep.

A major culprit in bacterial resistance is the overuse of antibiotics in food production. “The fact that drug-resistant S. aureus was so prevalent, and likely came from the food animals themselves, is troubling,” said Dr. Lance B. Price, lead researcher of the study. These animals are exposed to constant low doses of antibiotics, which can trigger the development of antibiotic-resistance in bacteria.

As a matter of fact, consumer groups have recently sued the FDA over the excessive amount of non-therapeutic antibiotics used in animal-food production. The FDA has produced draft guidelines for the phasing out of non-therapeutic antibiotics in food production, but the consumer groups want to put more pressure on the FDA to act with urgency.

In the meantime, I recommend avoiding meats raised with antibiotics. Look for antibiotic-free or organic meat. Those animals are not given antibiotics unnecessarily, and so don’t contribute to the antibiotic-resistant bacteria that are haunting our hospitals.

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An unexpected toxin was recently found to have a strong association with intellectual ability in children — manganese. Where is this manganese coming from?  Surprisingly, from tap water that contains manganese concentrations below the current guidelines for safety. Kids with the most exposure to manganese through tap water were found to have lower IQs than those children who were not exposed.

Workplace manganese exposure has been known to have neurotoxic effect, but this is the first study to look at lower concentrations of manganese from drinking water and food sources and its effects on cognitive function. 

Manganese is a naturally occurring toxin found in soils in certain regions, which can then leach into groundwater sources.  This is especially true in parts of Canada where this study took place.  Hopefully more studies will be done and awareness will be raised about filtering this toxic element out of our drinking water.

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I recommend eating natural foods all the time because I know foods that don’t contain toxic ingredients are better for our bodies. If you eat meat, choose natural meats from animals that haven’t been treated with growth hormones and antibiotics.

Now there are even more good reasons to go all-natural. A recent study found certain strains of E. coli bacteria that were causing urinary tract infections (UTIs) in women were the same strains found on antibiotic-treated chicken at the local grocery store.

Yeah. Gross.

Are you wondering, “how the heck?” Well, antibiotic-treated chicken may actually harbor bacteria that are more resistant because some bacteria can survive antibiotic treatment. These resistant bacteria live on the raw chicken and can be consumed if cross-contamination prevention is not practiced while preparing and cooking food. The bacteria can pass through the digestive tract without causing an infection in the gut, but these same bacteria can migrate to the urethra where they are not as easily tolerated, triggering a UTI.   

What to do? Here are some tips:

• Buy chicken raised without antibiotics.  If you can get organic, that’s even better.
• Prevent cross contamination by cooking chicken thoroughly, washing your hands before and after handling chicken.  Thoroughly clean all utensils, cutting board and countertops with hot soapy water after preparing food (of any kind for safe measure).
• Do not use the same cutting board or utensils for raw vegetables that you used for the raw chicken
• To avoid UTIs, wipe from front to back, urinate after intercourse, and keep your gut balanced with a healthy amount of beneficial bacteria

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Renew You Challenge

Let’s start this week off right!

Weekly challenge (I mean, opportunity!) to help set you off on the right foot and in the right direction for bringing health to your week. You could even add it to your calendar. Join us!

The digestive tract is about 30 feet long, and it takes anywhere from 24 to 72 (or more, yikes!) hours for food to travel all the way through. If you experience constipation, exercise can really help get things moving. I recommend aerobic exercise at least three times a week for 30 minutes. Find some aerobic activity you enjoy to help you stick to the routine, and try to change it up so you don’t get bored.

Stretching exercises are also helpful. This week, for stimulating digestion, try this yoga sequence I found on health.com. You could add this to the end of your routine to help get things moving.

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The general recommendation among conventional circles of dietary fiber intake is 25 to 30 grams per day. Those in the natural health field recommend at least 35 grams per day. I created an entire diet around this recommendation: The Fiber35 Diet.

Americans struggle to consume even the lower end of these recommendations. In fact, the average dietary fiber intake is 10 – 12 grams daily. For this reason, many people take fiber supplements as a way to increase their daily fiber intake.

Fiber has long been touted for its beneficial effects, most notably for cardiovascular support. A recent analysis of seven studies on dietary fiber intake (both from food and from supplements) has found that as fiber consumption increased, high-sensitivity C-reactive protein (hs-CRP, a marker for inflammation related to cardiovascular disease) decreased.

Increase your daily fiber intake by adding plenty of fruits and vegetables, legumes and whole grains to your diet. If you still find it difficult to eat this much fiber, look for a fiber supplement, fiber bar, or fiber shake that can help you achieve your goal.

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A recent study to be published in the journal Pediatrics found that the prevalence of food allergy in children is higher than previously thought.¹ It turns out that 8 percent of children—that’s about 1 in every 13 children—are affected by food allergy. Food allergies and sensitivities are far-reaching problems contributing to many autoimmune conditions like type 1 diabetes, arthritis and psoriasis, and to neuro-inflammatory conditions like autism and attention-deficit/hyperactivity disorder (ADHD).^2-5

Food allergies and sensitivities are essentially the result of a breakdown in gut mucosal immune regulation in response to food antigens that pass through the gut. The gut-associated lymphoid tissue (GALT) makes up about 80 percent of the body’s immune system, and it resides in and around the gut. The job of the immune system in the gut is to respond to foreign invaders, like pathogens, by destroying them. At the same time, it must also not respond to the large amount of food that passes through the gut every day—this is known as oral tolerance.

When it comes to food allergies and sensitivities, building and maintaining a healthy gut lining is key. The HOPE Formula can help you to achieve this with High fiber, Omega oils, Probiotics and digestive Enzymes.   

If you have the right bacterial balance, as can be achieved with probiotics, the gut lining will be minimally inflamed and therefore minimal leakage of microbial toxins will be available to activate the GALT. The beneficial bacteria also create more of an immune tolerance with the epithelial cells that line the intestine—especially the mucosal-associated lymphocytes that are part of the epithelial lining.⁶

The right balance of soluble fiber and insoluble fiber can also minimize allergies—the soluble fiber by producing beneficial short chain fatty acids, especially butyrate, which is the primary fuel of the colonocytes; and insoluble fiber by diluting out any toxins associated with allergens that are exposed to the intestinal lining. In addition, it holds water and bulks the stools to promote better and quicker elimination, thus reducing the time of exposure to allergens.

The essential omega-3 and omega-6 oils in the right ratio promote immune balance in the gut lining and gut-associated immune system. Most people consume too many omega-6 oils and too few anti-inflammatory omega-3 oils. Omega-3 supplements can help reverse this imbalance. Digestive enzymes help by effectively breaking down proteins, fats, and carbs into less-antigenic food particles so that the intestinal (epithelial) lining does not react in an allergic, immunologic manner.  

HOPE should be a foundational health concept to help eliminate and/or prevent food allergies, especially when combined with avoidance of known allergenic foods and a rotation diet that avoids repetition of any given sensitive food for at least 3 to 4 days before eating it again. 

1. Gupta RS, et al., “The prevalence, severity, and distribution of childhood food allergy in the United States.” Pediatrics. 2011 Jun 20. [Epub ahead of print]
2. Wasmuth HE and Kolb H, “Cow’s milk and immune-mediated diabetes.” Proc Nutr Soc. 2000 Nov;59(4):573-9.
3. Hvatum M, et al., “The gut-joint axis: cross reactive food antibodies in rheumatoid arthritis.” Gut. 2006 Sep;55(9):1240-7.
4. Abenavoli M, et al., “Celiac disease and skin: psoriasis association.” World J Gastroenterol. 2007 Apr 14;13(14):2138-9.
5. Curtis LT and Patel K, “Nutritional and environmental approaches to preventing and treating autism and attention deficit hyperactivity disorder (ADHD): a review.” J Altern Complement Med. 2008 Jan-Feb;14(1):79-85.
6. Savilahti E, et al., “Pre and probiotics in the prevention and treatment of food allergy.” Curr Opin Allergy Clin Immunol. 2008 Jun;8(3):243-8.

Leonard Smith, M.D.

Dr. Leonard Smith is a prominent Board-Certified, general, gastrointestinal and vascular surgeon who had a successful private practice for 25 years. In addition to his active surgery practice, he also incorporated lifestyle, diet, supplementation, exercise, detoxification, and stress management into many of the therapies he would prescribe. Many of his patients with cancer, cardiovascular disease, and other serious illnesses did so well under his treatment regimes that he began to devote most of his career to foundational health care and preventive medicine.

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“In the future, when you walk into a doctor’s surgery or hospital, you could be asked not just about your allergies and blood group, but also about your gut type.” This is a quote from ScienceDaily (Apr. 21, 2011) referring to a recent article in Nature Magazine. The study, published in Nature, also uncovers microbial genetic markers that are related to traits like age, gender and body-mass index. These bacterial genes could one day be used to help diagnose and predict outcomes for diseases like colorectal cancer, while information about a person’s gut type could help inform treatment.  Researchers found that the combination of microbes in the human intestine isn’t random, and that human gut flora can settle into three different types of communities or ecosystems. 

I would call this important work just “a start,” and would like to present some basic molecular biology to indicate the magnitude of the problem of trying to classify bacterial communities.   We now know we have over 1000 species of bacteria in our intestinal tracts, all of whom have their own thousands of genes as well as their own epigenetic codes regulating their genes. 

Here’s a primer on the epigenetic code: The epigenetic code (or epigenome) is in part a group of enzymes and methyl groups that attach to, and act on, genes. This ongoing active process allows some genes to be expressed, and other genes to be silenced. 

The epigenome responds to most every stimulus coming to the gut bacterial cell’s surface receptors, ranging from food (which can be beneficial or harmful), good or poor hydration, eustress (good stress) or distress; other stimuli include competing or complementary bacteria, viruses and fungi which can team together in biofilms (like a microbial city) in the gut lumen. Other major factors which could affect epigenomic actions are the hormones, growth factors, vitamins, immune factors, and  cytokines which continuously send signals into the bacterial cells to affect epigenetic expression. The resultant expression of genes will then direct the bacterial cells to do what they were meant to do: namely, live in a harmonious symbiotic relationship with us, the host, or remain in a state of alert, which may cause them to stop aiding the host, and become more parasitic in nature.

The above mentioned article did not in their paper find a significant connection between diet and gut bacterial balance.  However, there are many studies that do.  I found one as recently as May 2011.  Here is the summary of the article: “After 4 weeks, weight-loss diets that were high in protein but reduced in total carbohydrates and fiber resulted in a significant decrease in fecal cancer-protective metabolites and increased concentrations of hazardous metabolites. Long-term adherence to such diets may increase risk of colonic disease.”¹ 

The article points out that a low fiber, high protein diet causes biochemical changes to occur on a bacterial level.  First, without adequate amounts of soluble fiber the beneficial gut bacteria cannot produce short chain fatty acids (SCFAs), especially butyrate, which is the choice food of the colonic lining epithelial cells, and a preventer of damaged colonic cells from becoming cancerous.  In addition, the action of the gut bacteria on cooked meat creates increased proportions of branched-chain fatty acids, and concentrations of phenylacetic acid and N-nitroso compounds, which can lead eventually to inflammation and cancer of the colon. 

The source of bacterial production of both beneficial SCFAs as well as harmful chemicals comes from epigenetic and genetic changes which lead to the production of these chemicals. I believe we are proving daily that lifestyle changes including: a healthy, 80 percent plant-based diet, good hydration, sleep, exercise, elimination, and stress reduction all help to program our bacterial biomass as much as it does our bodies. Remember there are about 100 trillion bacteria and we have only about 10 trillion cells so we are outnumbered at least 10 to 1 in terms of genes and metabolic activity, so we need to take care of our “guests” as well as ourselves! Just as important as what bacteria are in our guts, is what else passes through and affects our guts. We must be able to step back and look at the entire picture, rather than simplifying it to “three gut types.”  

1. W.R. Russell, et al., “High-protein, reduced-carbohydrate weight-loss diets promote metabolite profiles likely to be detrimental to colonic health.” Am J Clin Nutr. 2011 May;93(5):1062-72. Epub 2011 Mar 9.

Leonard Smith, M.D.

Dr. Leonard Smith is a prominent Board-Certified, general, gastrointestinal and vascular surgeon who had a successful private practice for 25 years. In addition to his active surgery practice, he also incorporated lifestyle, diet, supplementation, exercise, detoxification, and stress management into many of the therapies he would prescribe. Many of his patients with cancer, cardiovascular disease, and other serious illnesses did so well under his treatment regimes that he began to devote most of his career to foundational health care and preventive medicine.

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Brenda and I have been talking for years about the toxic soup that we all live in. It’s in our food, in the water, in the air and in our own bodies. It’s impossible to completely avoid toxins, and that’s a problem, especially in light of the scientific evidence that shows environmental toxins are destroying our health.

Many recent studies have looked at air pollution and its many harmful effects. It has been known for some time that exposure to air pollution is associated with health conditions like asthma, cardiovascular disease and attention deficit hyperactivity disorder (ADHD). In fact, polluted air can even create serious ventricular arrhythmias.¹ Also, the incidence of heart attacks in rush hour traffic in the United Kingdom are thought to be due to the polluted air. In support of this is a quote from the August 2005 Environmental Health Perspectives (EHP) referring to particle laden dirty air, “Ultrafine particles < 0.1 µm (UFPs) dominate particle number concentrations and surface area, and are therefore capable of carrying large concentrations of adsorbed or condensed toxic air pollutants. It is likely that redox-active components in UFPs from fossil fuel combustion reach cardiovascular target sites. High UFP exposures may lead to systemic inflammation through oxidative stress responses to reactive oxygen species and thereby promote the progression of atherosclerosis, and precipitate acute cardiovascular responses ranging from increased blood pressure to myocardial infarction.”²

The studies on this topic keep rolling in. The latest issue of EHP published a study on the link between prenatal exposure to air pollutants and subsequent behavioral problems in children.³ Children with the highest levels of pollution exposure had more attention problems, anxiety and depression at age 5 to 7 than those children with the least exposure. It is also known that exposure to organophosphate pesticides found on foods is linked to ADHD symptoms, by the way. And we wonder why ADHD is on the rise.

Other new studies continue to support just how air pollution affects health. One study in animals found that chronic inhalation of polluted air triggered inflammation that spread throughout the body.⁴ To quote one of the researchers, “Our main hypothesis is that particulate matter stimulates inflammation in the lung, and products of that inflammation spill over into the body’s circulation, traveling to fat tissue to promote inflammation and causing vascular dysfunction.”

This comes as no surprise to me. Inflammation is involved in most every disease, and certainly plays a role in all chronic diseases. Inflammation can be triggered by a number of factors—toxins, stress, illness, digestive imbalance—and it can travel throughout the body causing disease.

Another recent study, again published in EHP, found that short term exposure to air pollution damaged areas of the brain associated with memory loss and Alzheimer’s disease in mice.⁴ Guess what the study found? The brains affected by air pollution showed signs of inflammation associated with premature aging and Alzheimer’s disease.

Finally, the New England Journal of Medicine showed that reductions in air pollution accounted for as much as 15% of the overall increase in life expectancy in the areas that were studied!⁶

It’s difficult to know just how to avoid all this pollution, but there are things we can do to reduce toxicity. First, use high efficiency particulate air filters (HEPA filters) throughout your house (or at least your bedroom), and in your car cabin. According to Carla Kalogeridis at the Filter Manufacturers Council, only 40 percent of North American vehicles have cabin air filters despite the ongoing concern of consumers regarding cabin air quality.⁷ Others say as many as 80% or more now have cabin filters. I couldn’t find a clear answer from the www.epa.gov site, but did find where they recommended a portable cabin filter.⁸ In any case if you have a cabin filter they generally need to be replaced annually or every 15,000 miles. The filters can be easily bought from the dealers or online⁹ with instructions on how to change them at home.

If you can avoid daily bumper-to-bumper traffic jams, that’s a good start, and if you can’t it would be very wise to change your cabin air filter. If your vehicle doesn’t have one there are portables available.⁸ Eating a healthy diet high in fruits and vegetables, whole grains, healthy fats and lean proteins will help your body get many nutrients and fiber it needs. Reduce inflammation with omega-3 oils, and quell gut inflammation with probiotics. And support the body’s seven channels of elimination: colon, liver, lungs, lymph, kidneys, skin and blood with nutrients that promote the healthy function of these channels, plus periodic colon hydrotherapy, and infrared sauna. Lastly, find stress-reducing activities including exercise and meditation to round out a healthy lifestyle. All of the above strategies will help to keep your detoxification pathways open.

1. M.S. Link and D.W. Dockery, “Air pollution and the triggering of cardiac arrhythmias.” Curr Opin Cardiol. 2010 Jan;25(1):16-22.
2. R.J. Delfino, et al., “Potential role of ultrafine particles in associations between airborne particle mass and cardiovascular health.” Environ Health Perspect. 2005 Aug;113(8):934-46.
3. F.P. Perera, et al., “PAH/Aromatic DNA Adducts in Cord Blood and Behavior Scores in New York City Children.” Environ Health Perspect. 2011 Apr 4.
4. T. Kampfrath, et al., “Chronic Fine Particulate Matter Exposure Induces Systemic Vascular Dysfunction via NADPH Oxidase and TLR4 Pathways.” Circ Res. 2011 Mar 18;108(6):716-26.
5. T.E. Morgan, et al., “Glutamatergic neurons in rodent models respond to nanoscale particulate urban air pollutants in vivo and in vitro.” Environ Health Perspect. 2011 Apr 4.
6. C.A. Cope, et al., “Fine-particulate air pollution and life expectancy in the United States.” N Engl J Med. 2009 Jan 22;360(4):376-86.
7. http://www.ehow.com/about_6404803_hepa-cabin-filter_.html#ixzz1JnfTQzQA
8. http://www.epa.gov/nhsrc/pubs/TISPortableMotorVehicleCabinAirPurifier.pdf
9. www.filters-now.com

Dr. Leonard Smith is a prominent Board-Certified, general, gastrointestinal and vascular surgeon who had a successful private practice for 25 years. In addition to his active surgery practice, he also incorporated lifestyle, diet, supplementation, exercise, detoxification, and stress management into many of the therapies he would prescribe. Many of his patients with cancer, cardiovascular disease, and other serious illnesses did so well under his treatment regimes that he began to devote most of his career to foundational health care and preventive medicine.

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We often think of processed food, in general, as being not as healthy as fresh food.  But unfortunately, it is becoming increasingly difficult to see processed foods as unhealthy with labels like, “reduced fat,” “natural,” or even “organic.” The truth is, while organic processed foods may be a little better for you than traditional processed foods, it’s better to minimize their consumption altogether.

A recent report published in the Journal of the World Public Health Nutrition Association has grouped processed foods into three types:

Type One Processing does not much alter the nutritional quality of food, and can sometimes even improve it. This type of processing involves cleaning, removing inedible parts, grating, squeezing, drying, parboiling, freezing, etc.

Type Two Processing involves extracting or purifying certain substances from the original food. This may include pressing, milling, refining, hydrogenating, using enzymes or additives, etc.

Type Three Processing involves the creation of durable, accessible, convenient, attractive, ready-to-eat or ready-to-heat products that are excessive in total fat, bad fats, sugar and sodium, and low in micronutrients, other bioactive compounds and dietary fiber.

The report outlines how Type Three processed foods are the biggest problem when it comes to obesity, because the finished products, even though they are often presented as healthy, are by their very nature quite unhealthy.

Here is the report:

The Big Issue is Ultra-Processing

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We hear about toxins all around us—in the air, in the water, in the food, in our homes—but what about toxicity that comes from within? Think about your digestion. When you eat a big cheeseburger and fries with a milkshake, or a number of other foods found in the Standard American Diet (SAD), digestion slows. Tick. Tock. You may not actually pass that food out of your system for days.

What happens during all that time? Well, the bun breaks down into sugar almost immediately, causing a blood sugar spike followed by an energy crash. The protein portion from the wheat found in bread may not break down completely, possibly triggering a reaction in your gut known as gluten sensitivity, which you may or may not feel. The fries also break down into sugar, and fat—a lot of fat. Also released from the fries is acrylamide, a compound thought to be carcinogenic, formed when starches are fried at high heat. If you don’t produce enough of the digestive enzyme lactase, the milk sugar lactose in the milkshake will not break down, resulting in gas and bloating when bacteria ferment the lactose in your gut. Now for the meat, which breaks down slowly and possibly incompletely depending on your system. Meat cooked at high temperatures contains the cancer-causing heterocyclic amines. Further, when meat is broken down by gut bacteria, more toxic compounds are formed.

As all of these harmful toxins are released in the gut some of them get absorbed into the bloodstream. First stop? The liver. Metabolically, the liver works harder than any other organ in the body. That’s a good thing because it has a lot of toxins to process. In today’s world more toxins than ever are processed in the liver. Often, not all toxins can be detoxified, so some are stored in the liver, in fat cells, or are released back into the bloodstream. Those toxins that are able to be processed by the liver are sent with bile to the gallbladder and then released into the small intestine to be excreted with a bowel movement.

If your intestinal transit is slow, however, with food sitting in the intestines for long periods of time, these toxins can be reabsorbed back into the bloodstream to the liver once again (a process known as enterohepatic circulation). It’s a vicious cycle, and highlights the importance of regular bowel elimination. Do you experience 2-3 bowel movements daily? Or even one daily? You need to be eliminating either 2-3 times daily, or once daily in large quantity. This is the first step to reducing toxicity.

Consuming a high fiber diet (at least 35 grams daily) or taking a fiber supplement if you can’t get it all from food, supporting gut microbial balance with probiotics, lubricating the bowel with anti-inflammatory omega-3 oils and increasing food digestion with digestive enzymes can help to achieve digestive regularity. For some people who are very constipated, an herbal laxative formula can help jumpstart elimination.

Leonard Smith, M.D.
Dr. Leonard Smith is a prominent Board-Certified, general, gastrointestinal and vascular surgeon who had a successful private practice for 25 years. In addition to his active surgery practice, he also incorporated lifestyle, diet, supplementation, exercise, detoxification, and stress management into many of the therapies he would prescribe. Many of his patients with cancer, cardiovascular disease, and other serious illnesses did so well under his treatment regimes that he began to devote most of his career to foundational health care and preventive medicine.  

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