Topics of Interest

Luck of the Irish

St. Patty’s Day may evoke thoughts of corned beef, potatoes and beer, but the Irish foods to really look at for health include cabbage, kale, tomatoes, onions and carrots.  Maybe the traditional luck of the Irish came from more than just leprechauns, maybe it came from all the hearty vegetables in their diet.

Cabbage

• Contains glucosinolates, which research shows to have anti-cancer properties, especially colon, prostate and bladder cancer.
• Cabbage juice linked to healing stomach ulcers and regulation of digestive tract bacteria H. Pylori.
• Excellent source of vitamin C and vitamin K as well as folate and fiber.
• Eat a combination of steamed and raw cabbage in order to have different nutrient profiles available to your body.

Carrots

• Linked to protection against cardiovascular disease in 10 year research study.
• Lab studies show carrot extracts inhibit colon cancer cell growth.
• Carrot consumption associated with lower risk of glaucoma and cataracts.
• Excellent source of vitamin A as well as vitamin K, fiber and vitamin C.
• Best to steam or eat raw.
• Standard Process Supplements include Cataplex A, Cataplex A-C, Cataplex A-C-P, A-F Betafood, and Whole Food Fiber.

Kale

• Excellent source of vitamin K, vitamin C, vitamin A and manganese as well as fiber, calcium and potassium.
• Steamed kale has cholesterol lowering properties.
• Studies have linked Kale to lowering the risk of having cancers of the breast, colon, ovaries, prostate and bladder.
• Kale’s glucosinolates are linked to cellular detoxification as well as anti-inflammatory properties.
• Standard Process Supplements include Cruciferous Complete and SP Green Food.

Tomatoes

• Linked to lower risk of heart disease, certain cancers, bone health as well as Alzheimer’s prevention.
• Excellent source for vitamins A, C and K as well as B6, potassium, folate and fiber.
• Best to eat with the skin as there is a higher lycopene content.
• Support cardiovascular health by lowering overall cholesterol, LDL cholesterol, triglycerides and reduces blood platelet aggregation.

Onions

• High flavonoid and poly-phenol content.
• Diet rich in onions reduces risk of colo-rectal, laryngeal, ovarian, oral and esophageal cancers.
• Very good source of vitamin C, B6, fiber and molybdenum.

Potatoes

• Good source of potassium, vitamin B6, vitamin C, fiber, and manganese.
• Currently being studied for kukoamines which are known to have blood-pressure lowering effects.
• Although the high starch content worries some, potatoes also contain 60+ phytochemicals and vitamins and have comparable phenolic content to  broccoli, spinach, and brussel sprouts.
• Best to eat with the skin, as this is a concentrated source of fiber and nutrients.
• Prepare by baking or steaming; avoid deep frying which can produce the carcinogenic by products acrylamides.
• Purchase organic options because potatoes commonly have higher pesticide residue.

Nutritional Chart of Traditional Irish Fruits and Vegetables

Spring Cleaning

Although the official season of Winter is still upon us, the current warm weather means early spring cleaning is already underway in some households.  Why risk your family’s health and pay extra money for chemical household cleaners when you can use safe and cheap alternatives?

Here are a few reasons to choose simple alternative cleaning products

Your Health The list of potential health hazards goes on and on for household cleaners including central nervous system and brain damage, kidney and liver damage, reproductive damage, endocrine disruption, respiratory irritation, skin and eye irritation including potential blindness, cancer, and in some cases exposure to the chemicals can be acutely fatal (i.e. if you mix ammonia and bleach you create toxic chloramine gas).

Kids Health and Poisons  If you have children in your home, their health will be more susceptible to chemical influences including development of respiratory illnesses such as asthma.  If you have ever read the bottles of some common cleaners you may already know they can be poisonous if consumed; did you know that almost 90% of poison exposures occur in the home, and over 50% of those are from children under the age of 6.  The National Capital Poison Center states “Most poisonings involve everyday household items such as cleaning supplies, medicines, cosmetics and personal care items”.

The Environment  All the cleaners you put into the sink, toilet, bathtub or shower go into the sewage system, which  means that vegetation, soil, and wildlife (including fish you may eat) can all be chemically polluted.  Sewage can also end up in rivers and oceans that people swim in and drinking water must be treated to remove chemicals.

Bacterial Resistance  Researchers from the University of Ireland found that when they added increasing amounts of disinfectant to the bacteria culture of Pseudomonas aeruginosa, the bugs survived not just the disinfectant, but a commonly prescribed antibiotic (ciprofloxacin) as well, even without being exposed to it.  This means that excessive use of chemical disinfectants may develop stronger harmful bacteria.

Money Locally you can buy a 1 gallon container of vinegar for around $4.00, a 1 lb box of baking soda for $2-3, and a 32 oz bottle of hydrogen peroxide for $2.  You can make a bottle of your own window cleaner for about 50 cents versus $3 or $4 for the blue stuff.

Alternative Cleaning Products

• Water
• Distilled white vinegar
• Baking soda
• Hydrogen peroxide
• Borax
• Castile soap
• Cornstarch
• Tea tree oil
• Elbow grease

Instead of bleach for disinfecting just about anything from countertops to fruits and veggies use vinegar, then hydrogen peroxide.  Get 2 separate spray bottles and fill one with vinegar and the other with hydrogen peroxide (do not mix the two).  Spray the surface with vinegar first and wipe, then with hydrogen peroxide.  In tests run at Virginia Polytechnic Institute and State University, pairing the two mists killed virtually all Salmonella, Shigella, or E. coli bacteria on heavily contaminated food and surfaces when used in this fashion, making this spray combination more effective at killing these potentially lethal bacteria than chlorine bleach or any commercially available kitchen cleaner.

If you want some extra motivation to switch, go read all the caution labels for the products you are currently using (this includes “green” products, many of which can still be harmful).  Why not take the extra few minutes to change for your health and pocket book?  And most importantly, don’t forget the magic of plain old water and elbow grease.

Valuable vaccination information

Vaccinations are a controversial issue these days. Are they safe? Are they effective? Are they really mandatory?

If we choose to vaccinate, how can we protect ourselves from the unwanted side effects or reactions?

If we choose not to vaccinate, how can we protect ourselves from the dangers of disease? What about waiver forms?

Our office can provide you with resources of databases, published research and general information. This will assist you in navigating the differing perspectives that we all hear from so many sources, and to then make the best choices for your own personal situation.

Heart Surgeon Admits Huge Mistake!

By Dwight Lundell, MD

Part 1 of a 2-part article (see part 2 below)

We physicians with all our training, knowledge and authority often acquire a rather large ego that tends to make it difficult to admit we are wrong. So, here it is. I freely admit to being wrong.. As a heart surgeon with 25 years experience, having performed over 5,000 open-heart surgeries, today is my day to right the wrong with medical and scientific fact.

I trained for many years with other prominent physicians labeled “opinion makers.” Bombarded with scientific literature, continually attending education seminars, we opinion makers insisted heart disease resulted from the simple fact of elevated blood cholesterol.

The only accepted therapy was prescribing medications to lower cholesterol and a diet that severely restricted fat intake. The latter of course we insisted would lower cholesterol and heart disease. Deviations from these recommendations were considered heresy and could quite possibly result in malpractice.

It Is Not Working!

These recommendations are no longer scientifically or morally defensible. The discovery a few years ago that inflammation in the artery wall is the real cause of heart disease is slowly leading to a paradigm shift in how heart disease and other chronic ailments will be treated.

The long-established dietary recommendations have created epidemics of obesity and diabetes, the consequences of which dwarf any historical plague in terms of mortality, human suffering and dire economic consequences.

Despite the fact that 25% of the population takes expensive statin medications an despite the fact we have reduced the fat content of our diets, more Americans will die this year of heart disease than ever before.

Statistics from the American Heart Association show that 75 million Americans currently suffer from heart disease, 20 million have diabetes and 57 million have pre-diabetes. These disorders are affecting younger and younger people in greater numbers every year.

Simply stated, without inflammation being present in the body, there is no way that cholesterol would accumulate in the wall of the blood vessel and cause heart disease and strokes. Without inflammation, cholesterol would move freely throughout the body as nature intended. It is inflammation that causes cholesterol to become trapped.

Inflammation is not complicated — it is quite simply your body’s natural defense to a foreign invader such as a bacteria, toxin or virus. The cycle of inflammation is perfect in how it protects your body from these bacterial and viral invaders. However, if we chronically expose the body to injury by toxins or foods the human body was never designed to process,
a condition occurs called chronic inflammation. Chronic inflammation is just as harmful as acute inflammation is beneficial.

What thoughtful person would willfully expose himself repeatedly to foods or other substances that are known to cause injury to the body? Well, smokers perhaps, but at least they made that choice willfully.

The rest of us have simply followed the recommended mainstream diet that is low in fat and high in polyunsaturated fats and carbohydrates, not knowing we were causing repeated injury to our blood vessels. This repeated injury creates chronic inflammation leading to heart disease, stroke, diabetes and obesity. Let me repeat that. The injury and inflammation in our blood vessels is caused by the low fat diet that has been recommended for years by mainstream medicine.

What are the biggest culprits of chronic inflammation? Quite simply, they are the overload of simple, highly processed carbohydrates (sugar, flour and all the products made from them) and the excess consumption of omega-6 vegetable oils like soybean, corn and sunflower that are found in many processed foods.

In Part 2 of this two-part article, I’ll discuss which foods cause inflammation, how those foods trigger the inflammatory process, and the foods to eat that will cure inflammation.

Part 2

by Dwight Lundell MD 02/06/2009

Take a moment to visualize rubbing a stiff brush repeatedly over soft skin until it becomes quite red and nearly bleeding. Let’s say you kept this up several times a day, every day for five years. If you could tolerate this painful brushing, you would have a bleeding, swollen infected area that became worse with each repeated injury. This is a good way to visualize the inflammatory process that could be going on in your body right now.

Regardless of where the inflammatory process occurs, externally or internally, it is the same. I have peered inside thousands upon thousands of arteries. A diseased artery looks as if someone took a brush and scrubbed repeatedly against its wall. Several times a day, every day, the foods we eat create small injuries compounding into more injuries, causing the body to respond continuously and appropriately with inflammation.

While we savor the tantalizing taste of a sweet roll, our bodies respond alarmingly as if a foreign invader arrived declaring war. Foods loaded with sugars and simple carbohydrates, or processed with omega-6 oils for long shelf life have been the mainstay of the American diet for six decades. These foods have been slowly poisoning everyone.

How does eating a simple sweet roll create a cascade of inflammation to make you sick?

Imagine spilling syrup on your keyboard and you have a visual of what occurs inside the cell. When we consume simple carbohydrates such as sugar, blood sugar rises rapidly. In response, your pancreas secretes insulin whose primary purpose is to drive sugar into each cell where it is stored for energy. If the cell is full and does not need glucose, it is rejected to avoid extra sugar gumming up the works.

When your full cells reject the extra glucose, blood sugar rises producing more insulin and the glucose converts to stored fat.

What does all this have to do with inflammation? Blood sugar is controlled in a very narrow range. Extra sugar molecules attach to a variety of proteins that in turn injure the blood vessel wall. This repeated injury to the blood vessel wall sets off inflammation. When you spike your blood sugar level several times a day, every day, it is exactly like taking sandpaper to the inside of your delicate blood vessels.

While you may not be able to see it, rest assured it is there. I saw it in over 5,000 surgical patients spanning 25 years who all shared one common denominator ? inflammation in their arteries.

Let’s get back to the sweet roll. That innocent looking goody not only contains sugars, it is baked in one of many omega-6 oils such as soybean. Chips and fries are soaked in soybean oil; processed foods are manufactured with omega-6 oils for longer shelf life. While omega-6’s are essential ? they are part of every cell membrane controlling what goes in and out of the cell ? they must be in the correct balance with omega-3’s.

If the balance shifts by consuming excessive omega-6, the cell membrane produces chemicals called cytokines that directly cause inflammation. Today’s mainstream American diet has produced an extreme imbalance of these two fats. The ratio of imbalance ranges from 15:1 to as high as 30:1 in favor of omega-6. That’s a tremendous amount of cytokines causing inflammation. In today’s food environment, a 3:1 ratio would be optimal and healthy.

To make matters worse, the excess weight you are carrying from eating these foods creates overloaded fat cells that pour out large quantities of pro-inflammatory chemicals that add to the injury caused by having high blood sugar. The process that began with a sweet roll turns into a vicious cycle over time that creates heart disease, high blood pressure, diabetes and finally, Alzheimer’s disease, as the inflammatory process continues
unabated.

There is no escaping the fact that the more we consume prepared and processed foods, the more we trip the inflammation switch little by little each day. The human body cannot process, nor was it designed to consume, foods packed with sugars and soaked in omega-6 oils.

There is but one answer to quieting inflammation, and that is returning to foods closer to their natural state. To build muscle, eat more protein. Choose carbohydrates that are very complex such as colorful fruits and vegetables. Cut down on or eliminate inflammation-causing omega-6 fats like corn and soybean oil and the processed foods that are made from them. One tablespoon of corn oil contains 7,280 mg of omega-6; soybean contains 6,940 mg. Instead, use olive oil or butter from grass-fed beef.

Animal fats contain less than 20% omega-6 and are much less likely to cause inflammation than the supposedly healthy oils labeled polyunsaturated. Forget the “science” that has been drummed into your head for decades. The science that saturated fat alone causes heart disease is non-existent. The science that saturated fat raises blood cholesterol is also very weak. Since we now know that cholesterol is not the cause of heart disease, the concern about saturated fat is even more absurd today.

The cholesterol theory led to the no-fat, low-fat recommendations that in turn created the very foods now causing an epidemic of inflammation. Mainstream medicine made a terrible mistake when it advised people to avoid saturated fat in favor of foods high in omega-6 fats. We now have an epidemic of arterial inflammation leading to heart disease and other silent killers.

What you can do is choose whole foods your grandmother served and not those your mom turned to as grocery store aisles filled with manufactured foods. By eliminating inflammatory foods and adding essential nutrients from fresh unprocessed food, you will reverse years of damage in your arteries and throughout your body from consuming the typical American diet.

[Ed. Note: Dr. Dwight Lundell is the past Chief of Staff and Chief of Surgery at Banner Heart Hospital, Mesa, AZ. His private practice, Cardiac Care Center was in Mesa, AZ. Recently Dr. Lundell left surgery to focus on the nutritional treatment of heart disease. He is the founder of Healthy Humans Foundation that promotes human health with a focus on helping large corporations promote wellness. He is the author of The Cure for Heart Disease and The Great Cholesterol Lie]

This Vilified Daily Food Slashes Heart Attack Risk in Half…

By The Weston A. Price Foundation

The Weston A. Price Foundation provides accurate information about nutrition and is dedicated to putting nutrient-dense foods back on American tables.

Members receive a lively and informative quarterly journal and email updates on current issues and events. Visit their website at www.westonaprice.org .

Are you still shunning butter from your diet? You can stop today because butter can be a very healthy part of your diet.

Why Butter is Better

• Vitamins …

Butter is a rich source of easily absorbed vitamin A, needed for a wide range of functions, from maintaining good vision to keeping the endocrine system in top shape.

Butter also contains all the other fat-soluble vitamins (D, E and K2), which are often lacking in the modern industrial diet.

• Minerals …

Butter is rich in important trace minerals, including manganese, chromium, zinc, copper and selenium (a powerful antioxidant). Butter provides more selenium per gram than wheat germ or herring. Butter is also an excellent source of iodine.

• Fatty Acids …

Butter provides appreciable amounts of short- and medium-chain fatty acids, which support immune function, boost metabolism and have anti-microbial properties; that is, they fight against pathogenic microorganisms in the intestinal tract.

Butter also provides the perfect balance of omega-3 and omega-6 fats. Arachidonic acid in butter is important for brain function, skin health and prostaglandin balance.

• Conjugated Linoleic Acid (CLA) …

When butter comes from cows eating green grass, it contains high levels of conjugated linoleic acid (CLA), a compound that gives excellent protection against cancer and also helps your body build muscle rather than store fat.

• Glycospingolipids …

These are a special category of fatty acids that protect against gastrointestinal infections, especially in the very young and the elderly. Children given reduced-fat milks have higher rates of diarrhea than those who drink whole milk.

• Cholesterol …

Despite all of the misinformation you may have heard, cholesterol is needed to maintain intestinal health and for brain and nervous system development in the young.

• Wulzen Factor …

A hormone-like substance that prevents arthritis and joint stiffness, ensuring that calcium in your body is put into your bones rather than your joints and other tissues. The Wulzen factor is present only in raw butter and cream; it is destroyed by pasteurization.

Butter and Your Health

Is butter really healthy? Let us count the ways …

1.     Heart Disease

Butter contains many nutrients that protect against heart disease including vitamins A, D, K2, and E, lecithin, iodine and selenium. A Medical Research Council survey showed that men eating butter ran half the risk of developing heart disease as those using margarine (Nutrition Week 3/22/91, 21:12).

2.     Cancer

The short- and medium-chain fatty acids in butter have strong anti-tumor effects. Conjugated linoleic acid (CLA) in butter from grass-fed cows also gives excellent protection against cancer.

3.     Arthritis

The Wulzen or “anti-stiffness” factor in raw butter and also Vitamin K2 in grass-fed butter, protect against calcification of the joints as well as hardening of the arteries, cataracts and calcification of the pineal gland. Calves fed pasteurized milk or skim milk develop joint stiffness and do not thrive.

4.     Osteoporosis

Vitamins A, D and K2 in butter are essential for the proper absorption of calcium and phosphorus and hence necessary for strong bones and teeth.

5.     Thyroid Health

Butter is a good source of iodine, in a highly absorbable form. Butter consumption prevents goiter in mountainous areas where seafood is not available. In addition, vitamin A in butter is essential for proper functioning of the thyroid gland.

6.     Digestion

Glycospingolipids in butterfat protect against gastrointestinal infection, especially in the very young and the elderly.

7.     Growth & Development

Many factors in the butter ensure optimal growth of children, especially iodine and vitamins A, D and K2. Low-fat diets have been linked to failure to thrive in children — yet low-fat diets are often recommended for youngsters!

8.     Asthma

Saturated fats in butter are critical to lung function and protect against asthma.

9.     Overweight

CLA and short- and medium-chain fatty acids in butter help control weight gain.

10.  Fertility

Many nutrients contained in butter are needed for fertility and normal reproduction.

Why You Should Avoid Margarine, Shortening and Spreads

There are a myriad of unhealthy components to margarine and other butter imposters, including:

• Trans fats: These unnatural fats in margarine, shortenings and spreads are formed during the process of hydrogenation, which turns liquid vegetable oils into a solid fat.

Trans fats contribute to heart disease, cancer, bone problems, hormonal imbalance and skin disease; infertility, difficulties in pregnancy and problems with lactation; and low birth weight, growth problems and learning disabilities in children.

A U.S. government panel of scientists determined that man-made trans fats are unsafe at any level. (Small amounts of natural trans fats occur in butter and other animal fats, but these are not harmful.)

• Free radicals: Free radicals and other toxic breakdown products are the result of high temperature industrial processing of vegetable oils. They contribute to numerous health problems, including cancer and heart disease.

• Synthetic vitamins: Synthetic vitamin A and other vitamins are added to margarine and spreads. These often have an opposite (and detrimental) effect compared to the natural vitamins in butter.

• Emulsifiers and preservatives: Numerous additives of questionable safety are added to margarines and spreads. Most vegetable shortening is stabilized with preservatives like BHT.

• Hexane and other solvents: Used in the extraction process, these industrial chemicals can have toxic effects.

• Bleach: The natural color of partially hydrogenated vegetable oil is grey so manufacturers bleach it to make it white. Yellow coloring is then added to margarine and spreads.

• Artificial flavors: These help mask the terrible taste and odor of partially hydrogenated oils, and provide a fake butter taste.

• Mono- and di-glycerides: These contain trans fats that manufacturers do not have to list on the label. They are used in high amounts in so-called “low-trans” spreads.

• Sterols: Often added to spreads to give them cholesterol-lowering qualities, these estrogen compounds can cause endocrine problems; in animals these sterols contribute to sexual inversion.

How to Purchase Butter

The BEST butter is raw butter from grass-fed cows, preferably organic. Next is pasteurized butter from grass-fed cows, followed by regular pasteurized butter from supermarkets. Even the latter two are still a much healthier choice than margarine or spreads.

For sources of raw butter, visit www.realmilk.com.

Sources:

The Weston A. Price Foundation

Dr. Mercola’s Comments:

The unfortunate result of the low-fat diet craze has been the shunning of healthful fats such as butter, and public health has declined as a result of this folly.

Good-old-fashioned butter, when made from grass-fed cows, is a rich in a substance called conjugated linoleic acid (CLA). CLA is not only known to help fight cancer and diabetes, it may even help you to lose weight, which cannot be said for its trans-fat substitutes.

Much of the reason why butter was, and continues to be, vilified is because it contains saturated fat. If you’re still in the mindset that saturated fat is harmful for your health, then please read this past article to learn why saturated fat is actually good for you.

In fact, by now many have realized that it’s the trans fat found in margarine, vegetable shortening, and partially hydrogenated vegetable oils that is the true villain, causing far more significant health problems than saturated fat ever could.

Get Over it — Saturated Fat Does Not Cause Heart Disease!

The demonization of saturated fat began in 1953 with Dr. Ancel Keys’ publication of a paper comparing fat intake and heart disease mortality. His findings were flawed, but his theories quickly caught on and the misguided belief that saturated fat causes heart disease has continued ever since, despite the evidence to the contrary…

For example, a recent analysis of published studies on saturated fat and heart disease again failed to find any clear link between the two.

The reality is that most people — about two-thirds of the U.S. population — can include grass-fed butter in their diets and thrive! Those who may do better with lower fat choices are mainly carb nutritional types.

But there is one caveat. Ideally, your butter should be raw (unpasteurized), otherwise you’ll run into all the health issues associated with all pasteurized dairy.

Want to Get Back to Basics? Try Making Your Own Butter!

As mentioned above, www.realmilk.com can help you locate a source of raw butter. But, if you want to try your hand at making it yourself, you can do that too!

Positron.org has an excellent web page with step-by-step instructions for making your own butter from scratch, using raw, grass-fed milk.

Sure, it’ll take some elbow grease to churn your own butter at home, but the butter you get will be vastly superior, both in taste and nutrition, to anything you’ll find in a store.

If you don’t make your own butter you MUST get organic butter as just today it was reported that regular butter is contaminated with flame retardant or a chemical called polybrominated diphenyl ether, or PBDE.

An Apple A Day

We’ve all heard the saying “an apple a day keeps the doctor away,” and a new study is proving this study to be true. According to the study, foods high in soluble fiber (including apples, oats and nuts) reduce inflammation associated with obesity-related diseases and strengthens the immune system.

“Soluble fiber causes increased production of an anti-inflammatory protein called interleukin-4.

In the experiment, laboratory mice consumed diets that were identical except that they contained either soluble or insoluble fiber. After six weeks on the diet, the animals had distinctly different responses when the scientists induced illness by introducing a substance (lipopolysaccharide) that causes the body to mimic a bacterial infection.

Two hours after lipopolysaccharide injection, the mice fed soluble fiber were only half as sick as the other group, and they recovered 50 percent sooner.” www.mercola.com

Be sure to get enough soluble fiber into your diet every day. If you’re having difficulty getting the recommended amount of soluble fiber, Standard Process has a product called Whole Food Fiber that will help you get enough soluble fiber every day. If you have any questions about Whole Food Fiber, please call our office or visit Standard Process online at www.standardprocess.com

Gut Flora Balance For Diabetes Prevention

Recently a study in Denmark demonstrated that bacterial populations in the gut of diabetics differ from non diabetics. This study is building on earlier studies linking gut microflora composition and obesity. We discussed in an earlier post (Support for Healthy Digestion) how important gut microflora is for overall health, and these studies reinforce its importance. At Rejuvenation and Well Being we can not only help you determine if your gut microflora is in balance, but we can use Standard Process whole food supplements (such as Gut Flora or Lact-Enz) to help get your gut microflora at optimal levels for overall health.

Optimism Strengthens Your immune System

For a long time now we’ve understood that there is a connection between high levels of stress and getting sick. Stress that we experience not just physically, but emotionally and psychologically as well, can have a detrimental effect on our immune system. So the question becomes, if too much stress can be harmful to immune function, does that mean the opposite is true? Could relaxation, positive thinking and an optimistic outlook on life actually help your immune system? According to a recent study, the answer is YES!  The study can be found at www.mercola.com, but we’ve included Dr. Mercola’s summary below as well.

“In a study of about 125 first-year law students, researchers examined the relationship between personal optimism and cell-mediated immunity (CMI), which plays a central role in protecting you against viral infections.

At five points over the course of the school year, participants answered a series of questions and had their CMI measured through a simple skin test. To gauge their optimism level, they were asked to what degree they agreed with a series of statements, including “I will be less successful than most of my classmates” and “It’s unlikely that I will fail.”

The end-of-year results were decisive. Changes in CMI across time correlated with changes in optimism. When optimism increased, so did CMI. When optimism decreased, so did CMI.”

Vitamin C

Vitamin C is a nutritional compound we hear a lot about. If you start to get a cough or cold, the first piece of advice you’ll receive is “be sure you’re getting enough vitamin C!” In addition to providing immune support, Vitamin C also maintains healthy muscle and skeletal function, keeps your heart healthy and provides strong antioxidant protection. Many of the Vitamin C complexes available over the coutner are synthetic and not very bioavailable. Standard Process has developed a whole food supplement for Vitamin C called Cataplex C.

“Vitamin C is an important nutritional compound essential for supporting the immune, cardiovascular, endocrine, musculoskeletal, and hematopoietic systems. Vitamin C is supported in these roles by other ingredients of Cataplex C, including veal bone PMG extract, dried alfalfa juice, echincea, and rice bran. These ingredients work together by providing a variety of vitamins, minerals, and amino acids in properly balanced, physiological ratios.” – Cataplex C product detail sheet

For mroe information about Cataplex C or Standard Process please call our office or visit Standard Process online at www.standardprocess.com