WYSONG  HEALTH LETTER
Dr. R. L. Wysong
May 1998
Dear Friend:
    Knowledge is a good thing.   It is the beginning of wisdom.  But it is only that - a beginning.
    All of the information flying around about health can keep us preoccupied with a grocery list of do’s and don’ts.   Every food, every supplement, every purchase, every choice is the domain of some expert or some new study.  It would seem that all one needs to do is gain all this knowledge and eternal life is yours.
    Since keeping on top of such matters is my life’s work, I speak from experience. The glut of information is bewildering and it is a challenge for me to sort through it and an even greater challenge to apply it.  (There is nothing that I suggest to you that I do not apply myself. I am your guinea pig.)
    When I have a problem it’s pretty hard to determine cause, because of everything I am doing simultaneously. My tendency, like most others, is to look at the small things first.  Am I not getting enough of this or maybe too much of that?  The trees obscure the view of the forest.
    All too often, the cause of problems are the large, not the small things.  How many I.U.s of Vitamin A we are getting is not as much of an issue as whether we are getting enough sleep.  How much fat we consume is not as important as whether the fat is from natural raw foods. Our inability to gain weight may not be due to insufficient calories but to an exercise program that is so aggressive our bodies never recover.  Constant digestive upset may not be due to what we are eating but due to eating when we are not even hungry.   Repeated illness may not be due to insufficient vitamin C but to unrelenting stress at home or at work.       The inability to sleep may not be insufficient melatonin but insufficient mental or physical exercise (why should you sleep if you don’t deserve it) and the absence of exposure to natural light.
    So don’t forget the basics.  Get plenty of sleep, exercise, get outside in the sun and fresh air, do something creative, drink water rather than pop, eat when hungry, get away alone to gather yourself once in awhile, get control of your life,  don’t take drugs, don’t smoke or drink in excess,  fasten your seatbelt, don’t take unnecessary risks   and don’t pick fights.  All obvious enough but easy to forget.  It is these things that create the greatest risk to life, health and limb. So don’t get preoccupied with tidbits of health knowledge, which may be important, but far less so than the flowers of common sense blooming at your feet.
    Keep the big things in mind.   I’ll try (with great difficulty) to do the same.
 
Food Allergies
    One of the most common problems that people now have with their pets is allergies or sensitivities to some component of food. Food allergies are also common in humans, although they often lie undiscovered.
    Signs and symptoms of food allergy can include digestive disturbances, arthritis, recurring infections, loss of energy, migraines, sinusitis and rhinitis, and a variety of skin ailments.
    If food is believed to be the problem, most veterinarians and physicians will recommend various laboratory methods to attempt to identify the offending food. Although IgE and IgG antibody blood testing may be able to reveal a true full blown atopic or anaphylactic allergic reaction, the more subtle food reactions are unreliably identified by such laboratory methods.
    What we know about the immune system is complex beyond mastery. What we don’t know is complex beyond what we can even imagine. It is audacious, to say the least, to believe that a simplistic blood test measuring a couple of chemicals among hundreds that interact within the immune system will give us a 1+2=3 type of answer.
    Reactions to food can take many forms and be caused by many biological processes. Some food sensitivities are not even true allergies, but are rather mediated by prostaglandins and endorphins. Various chemicals either introduced or produced as a result of processing can cause non-allergy food related symptoms. Such chemicals include benzodiazepines, tyramine, morphine, phenylethylamine, caffeine, endorphin-like molecules, and various oxidized, glycosylated, acetylated, succinylated compounds.
    Since none of these chemicals are mediated by the immune system it is not possible for allergy testing; laboratories to identify them - and any result they may give is, therefore, misleading.
    Another complicating factor is that some food components as used to test in the laboratory (and causing allergic reactions) are not the same food components that are causing the pr6blem in the patient. For example, allergy to certain proteins in milk may be due to polypeptides produced during digestion of milk and not due to native milk proteins that are being tested by the laboratory.
    Contaminants such as microorganisms may be present in the food samples from which the laboratory prepares antigens. Therefore, the detection of antibodies in the sample may be due to a reaction against the microorganism present and not the antigen within the food being tested. There is also evidence that the 1gG4 fraction may not only cause allergy symptoms, but even protect against a food reaction.
    Then there is the problem of the accuracy of the laboratory method itself. Studies of the results from various commercial allergy labs show that some of the labs cannot even reproduce their own results using the same blood sample. False positives and false negatives do indeed occur and with such questionable accuracy people are easily misled and doomed to failure in attempting to solve the problem.
    But we are all so bewitched with modern technology that we tend to believe laboratory results regardless of how tenuous the foundation is upon which they are based.
    The only way to really know whether an animal or a person has a true sensitivity or allergy to a food component is by elimination provocation feeding. ideally there should be a fast of a few days with only water available and then one food item at a time is introduced and results observed. If the food appears to cause a reaction it should be withdrawn and results observed.      If the reaction subsides then the food item should be reintroduced to see if symptoms reappear.
    This is a little tedious, but it is far less expensive and far more potentially beneficial than continuing allergy testing.
    The fundamental cause of food allergy is not a specific food ingredient. The cause is a screwed up immune system displaced from its proper genetic context. We are designed to eat whole, fresh, natural foods in variety. Instead we eat only about a half dozen foods dressed up in different clothing.
    Pets are particularly vulnerable because they are being fed so-called “100% complete” diets day in and day out without let-up.
    Food variety is critical for two reasons. One is it helps ensure that the complete spectrum of essential nutrients is consumed.     And secondly, it prevents overexposure to potential toxins within foods, be they natural or processed.
    Further complicating the problem is the fact that the modern diet is deficient in a variety of nutrients that are very important for immune health. These include a host of minerals, vitamins, essential fatty acids such as the omega-3 fatty acids, and various phytonutrients (plant-based) that are abundant in fresh raw foods but are removed or destroyed in processed fare.
    A new exotic diet such as a rice and lamb or potato and venison is not the fundamental solution. Changing the antigenic structure of food may only help temporarily. If the underlying cause, which is inappropriate food variety and inadequate natural nutrition, is not addressed, food sensitivities and allergies will certainly reappear.
    Vary the diet and take the appropriate nutritional supplements as insurance. These supplements are described in the Optimal Health Program for humans and animals on page 8. In addition a specific nutritional supplement called ImmulynTM has been designed to help enhance the health of the immune system.
    A final caution. If you find something that works don’t keep doing it. Any continuous feeding of a single food has the potential for creating allergies and sensitivities.
    Reference:
        Ann Allergy, 1987;58:14-27
        Compr Ther, 1985;11;6:38-45
        Nutri Rev, 1984;42;3:109-116
        Ear Nose Throat Journal, 1990;69:27-41
        Pediatric Clin NA, 1-988;35:995-1009
        J Allergy Clinical Immunology, 1984;74:26
        J Allergy Clinical Immunology, 1995;95:652-53
 
Mushrooms That Heal
    Mushrooms are the fruiting body of a fine root-like network called mycelium. There are about 10,000 known species of mushrooms and so far about 700 of these have been determined to be edible. Greater than 200 are estimated to have medicinal value. The use of mushrooms in food and in medicine dates back over 2000 years. Today more than 1.2 million metric tons are produced annually, with half of these being the common, button-type mushrooms we eat in salads and on pizza.
    As a food only, mushrooms are quite extraordinary. They contain a broad range of vitamins, minerals and complete protein with all essential amino acids. The Greeks and Romans ate them for the strength they believed they produced for battle.
    The modern interest in mushrooms blossomed as the many health benefits of mushrooms became scientifically validated.
    In this regard the Reishi, Shiitake, Maitake, Cordyceps and Coriolus mushrooms are of particular interest. These mushrooms produce a variety of complex compounds such as betaglucans, from which most of the health benefits are believed to be derived.
    Some of the specifically active biochemicals include lentinan, eritadenine, heteroglycan, protein conjugates, and thioproline.     These biologically active compounds have been shown in controlled scientific studies to increase survival in gastric cancer patients, to have antibacterial, antiviral and antiparasitic action, to be immunomodulatory, to improve blood lipid profiles, to block the carcinogenic activity of N-nitroso compounds, to improve liver function in hepatitis patients and even to inhibit the human immunodeficiency virus. They have also been demonstrated to enhance protein synthesis and nucleic acid synthesis, help regulate the nervous system, help the liver detoxify, stimulate and regulate the cardiovascular and respiratory systems, protect against radiation, have antithrombotic activity, serve as biological response modifiers and improve muscular dystrophy.
    In searching the patent literature I have discovered that various mushrooms and isolated compounds from them are a part of patented products and processes such as antitumor preparations, liver stimulants, hypotensive preparations, hypocholesterolemic preparations, hypoglycemic preparations, chronic bronchitis treatments, immunologic agents, Alzheimer’s      Disease treatments, antibiotic-bacteriolytic enzymes, antimutagens, skin preparations, hair tonics, bath preparations, beverages, bone formation accelerators, and postoperative treatments.
    The exact mechanism of action of medicinal-type mushrooms is only now beginning to be elucidated. Much of the activity, however, is likely due to the complex polysaccharides such as the betaglucans which have cell surface activity. This interplay of mushrooms with polysaccharides on tissue-cell surfaces which affect cell to cell, tissue to tissue communication via cytokines and other biochemical intermediaries, along with the broad nutritional value of the mushrooms, is likely the key to the myriad beneficial activities.
    The health enhancing potential of these mushrooms is quite extraordinary. It is for this reason that various types of mushrooms have been incorporated into some of the Nutritional Support Formulas (NSF) such as Immulyn™ (immune system nutrition), Hepticene™ (liver nutrition) and Carboprin™ (sugar metabolism nutrition).
    Reference:
        Cancer Research 1969;29:734-5
        Cancer Research l970;30:2776-8l
        Cancer Detect Prev 1987;Supp 1:333-49,423-43
        Microbial Infections, by Y. Kaneko, 92, Plenum Publishing, pp20l-l5
        Cancer Left. l982;17:l09-14
        ExpertaMedica 1987;3-16-21
        Med Microbial Immunol. 1988;177:235-44
        Science. 1974;9:489-93
        Specialia Experentia 1969;2S: 1237-8
 
Maitake For Cancer
    Maitake mushroom, one of the ingredients in ImmulynTM, has been approved by the FDA for a Phase II pilot study. The research will focus on the 1,3 and 1,6 beta glucan fractions on late stage Ill or early stage IV adenocarcinomas of the breast and prostate. A Japanese study has previously reported significant clinical remissions. (See lmmulynTM monograph for further discussion.)
 
Fertility And Jockey Shorts
    Fertility in men as measured by sperm count has dropped almost 50% since 1950. Some believe this is due to the popularization of tight-fitting jockey shorts.
    The testicles are temperature sensitive and are moved closer to, or relaxed to hang further away from the body depending upon temperature. Jockey shorts prevent this mechanism. By being held away from the body the testicles are maintained approximately 20 C cooler than body temperature.
    Loose-fitting boxer shorts, no shorts or no clothes at all (for the real adventurous) may be a solution. Actually, considering our over-population problem, maybe corsets for men are more in order.
 
Hot Bath For Insomnia
    One of the triggers for sleep is decreased body temperature which normally occurs at the end of the day. But various factors in modem life may interfere with this cycling of body core temperature. Artificial light late at night, watching television, turning the thermostat way up and late night snacking may disrupt the cycle.
    To help restore this natural cycle take a hot bath in nonchlorinated water about an hour before sleep time. After a hot bath the body temperature quite rapidly decreases, signaling to the body that it’s sleep time.
    To make the bath even more relaxing, add a few drops of lavender oil to the water as the tub is being filled. Lavender has a very quieting and relaxing effect and most people find it very beneficial.
    Reference:
        Sleep, l997;20;7:505-511
 
DHA For The Brain
    Fat in the diet is not only calories. Fat in plant and animal foods contains a variety of essential fat soluble nutrients. Included would be vitamins A, D, E and K, coenzyme Q-1 0, and long-chain essential fatty acids from the omega-3, -6, and -9 classes.
    In our rush to follow current diet and “heart-smart” fads, attempt to sculpt the perfect body, or prevent a heart attack, we may be seriously jeopardizing health.
    Additionally, some cholesterol-lowering drugs can also interfere with the absorption of important fat-soluble nutrients.
    Among many other things, low fat, low cholesterol diets can lead to depression and increased suicide rates. This may be due to lowering dietary cholesterol, which some believe to be an essential nutrient and precursor to so many important hormones and metabolic processes. Or, it is perhaps due to decreasing docosahexaenoic acid (DHA), which is an omega-3 fatty acid important in brain structure and function (see Lipid Nutrition, Understanding Fats and Oils in Health and Disease for further information on the omega-3 fatty acids).
DHA is primarily derived from the diet. But its deficiency in modern processed foods (it is highly fragile and subject to oxidation in food processing) makes increasing the consumption of high omega-3 foods, such as flaxseeds, soy and fish, very important.
    The Wysong NSF product NeuridoneTM also contains DHA, along with other essential nutrients for brain and peripheral nerve cell function.
    Reference:
        Science News, September 2,  1995
 
Should Your Toothpaste Be Edible?
    In an interesting letter to the editor in a recent medical journal, the writer asked for comment on what the new warning label on Crest toothpaste meant: “KEEP OUT OF THE REACH OF CHILDREN UNDER SIX YEARS OF AGE. IF YOU ACCIDENTALLY SWALLOW MORE THAN THAT USED FOR BRUSHING, SEEK PROFESSIONAL HELP OR CONTACT A POISON CONTROL CENTER IMMEDIATELY”
    The writer asked the following questions:
    “1. How will I know my child has swallowed too much? What symptom will present?
    2. Why, if fluoride can penetrate tooth enamel, will it not penetrate mucus membrane? What does swallowing have to do with it?
    3. What if my kid brushes twice a day?
    4. What if my water is also fluoridated?
    5. Why is there no safety margin in a product handled by little children?
    6. What other symptoms of fluoride toxicity present besides fluorosis?
    7. What other drugs or food is my child consuming that contain fluoride?
    8. Since fluoride prevents cavities only in the ages of six to twelve why is the entire population fluoridated for life in the water supply?
    9. Since fluoride makes the teeth brittle what about bones? Is the high rate of elderly hip fractures in any way connected?
    10. Do children in the criminal justice system have a higher rate of fluorosis than other children?
    11. Is the Sugar Industry behind fluoridation?” 
    The astute writer has voiced obvious concerns that the public and manufacturers have too long ignored. What are we doing putting something in our mouth that, if swallowed, is admittedly potentially toxic according to the manufacturer? And certainly what are we doing allowing our children to use such products?
    This is one of the reasons that Probiodent Toothpowder™ was developed. Not only does Probiodent™ contain a variety of ingredients which are known to prevent cavities, gingivitis and even help remineralize teeth, but it is made of safe, even nutritionally valuable, ingredients.
    Even if a toothpaste is spit out, small amounts are still swallowed. Additionally the mucous membranes lining the oral cavity are very capable of absorbing a wide range of chemicals. It is for this reason also that anything that is put on the skin should be viewed with caution. The skin too is an absorbing organ and what you put on it could be absorbed and exert a detrimental effect just as if you had swallowed the material orally.
    Reference:
        Townsend Letter, January 1998:103
 
Preventing Brain Oxidation
    Oxidation and free radical formation in the brain are believed to trigger apoptosis, a cellular self destruct mechanism. Such oxidative brain damage over a lifetime results in impairment of mental abilities in the elderly. This pathology also is believed to underlie diseases such as Alzheimer’s, Parkinson’s, and stroke.
    Ginkgo biloba extract, an ingredient in Neuridone™, has been demonstrated in research to help prevent such free radical damage and apoptosis.
    Although this research was performed in the laboratory on cell cultures exposed to powerful oxidants such as iron and hydrogen peroxide, the inference is clear. When this research is combined with other clinical evidence, ginkgo biloba and other flavonoids (such as found in Neuridone™), can have a definite beneficial effect on brain health.
    Reference:
        Neuroscience Letter, 1996;214:115-118
 
More Low Fat Dangers
    In a recent year long dietary study, subjects were given four different diets containing varying fat levels. Energy contributions to the diet from fat ranged from 30% down to 18%.
    At the end of the study it was found that those on the highest fat diet achieved the best blood lipid profiles. Those on the low fat diets experienced a rise in triglyceride levels and a lowering of HDL levels, both of which are high risk factors for heart disease. Thus, the results of the study are exactly opposite of that which would be expected if the current myth about low fat, low cholesterol diets was true.
    One thing that occurs when fat is severely reduced in the diet is that the calories not consumed must be replaced with something. Usually that something is carbohydrates in the form of simple sugars and refined starches in modern processed foods and beverages. With this increased carbohydrate level, insulin increases - which in turn causes the rise in triglycerides and the fall in HDL levels - which are indicative of heart attack risk.
    Reference:
        Journal of the American Medical Association, l997;278;l8:l509-l5l5
 
Lowering Cholesterol
    For the many reasons documented in the Health Letter, I am not much of an advocate of the low cholesterol fad. Nevertheless, you may not be convinced and chances are for sure your doctor is not. When he/she says you better get your cholesterol down or you’re going to have a coronary event, this can strike the fear of God into you.
    But rather than use various pharmaceutical preparations to do the job and put you at risk for a variety of side effects, why not use some natural, less toxic alternatives?
    Here are some nutrients that have been proven to lower cholesterol:
    1. Niacin (Vitamin B3) at a dosage of 1.5-3 grams daily in divided doses has been proven to reduce the LDL cholesterol by as much as 25% while increasing HDL cholesterol by as much as 35%. It also can reduce triglycerides by as much as 50%. Since there are some side effects from high dose niacin, this should be done under the supervision of a nutritionally oriented physician who is familiar with the use of niacin.
    2. Vitamin C at a level of 2 grams in divided doses daily. (High dose buffered vitamin C is available in Wysong Mega C.)
    3. Chromium at a dose of 150-250 mcg daily. (Available in Wysong Optimal [formerly known as RDATM] vitamin/mineral Foundation Formula.)
    4. Fiber supplementation may also be of benefit. Aggressive fiber supplements that bind essentially all fat soluble nutrients should be avoided. Although they may lower cholesterol, they can also cause a deficiency in a variety of other fat soluble nutrients such as vitamins A, D, E, K, coenzyme Ql0, and many others. (ColexTM is an excellent broad spectrum, nonaggressive fiber supplement.)
   Reference:
        Journal of the American Medical Association, 1986;255;4:512-21
        Fam Pract News, November 1, 1995:18
        Int J Vitamin Nutrition 1982;23:137-52
        Journal of Family Practice, 1988;27;6:603-6
 
Natural Birth Control
    Mother Teresa’s Sisters have taught Calcutta slum dwellers a natural birth control method which, when practiced correctly, is as reliable as artificial contraception.
    The dangers from artificial contraceptive measures make their use highly risky. On the other hand, burgeoning world population is perhaps the greatest threat to our future.
    This safe and effective natural birth control method requires abstinence for a few days each menstrual cycle.
    After menstruation, there is a natural cycle of cervical mucus secretion which can be evaluated. As the levels of estrogen increase leading toward ovulation, the cervix begins to secrete a stretchy “fertile” mucus which is similar in consistency to that of raw egg white. The infertile phase of the cycle begins on the fourth day after peak mucus secretion.
    This is unlike conventional rhythm methods in that it follows each individual woman’s specific cycle, rather than attempting to fit all women into a pattern which does not hold true for many.
    Further information can be learned from the reference cited here.
    Reference:
        Natural Family Planning in the 1990’s, The Experts Speak, IT Services, 3301 Alta Arden #2, Sacramento, CA 95825, (916)483-1085
 
Wysong Works - (Excerpts from Wysong customer letters.)
    “’ I have followed your advice about starting the day with fresh lemon squeezed in water mixed with H-Biotic and I have not gotten sick in over a year Usually I do 2-3 times each year easily. Thanks for your great newsletter.” - Athens, GA
    “ We have been using your pet foods at my emergency clinic for 5 years. I have seen some miraculous results on your foods, including skin cases that were brought in for euthanasia out of owner’s desperation. We were able to convince the owners to try your food instead and 3-4 weeks later the skin problems were gone forever. Even our own clinic cat is bald except for when she eats ONLY your foods.”   -from the Internet
 
“Heart Smart” For Hire
    Before you get too enthusiastic about the little “Heart Smart” logo that is seen on some food labels, consider this. Companies can buy the use of the logo for $2400 the first year and $650 each year thereafter. To qualify the food has to be low in total fat, saturated fat and cholesterol. (None of these criteria, I might mention, have ever been proven to do anything for the heart at all.)
    Here are some examples of “Heart Smart” foods given the seal of approval by the American Heart Association: Cocoa Frosted Flakes, Fruity Marshmallow Crispies and Belgian Creme Cappuccino. It is these refined, processed, fractionated, additive-laden, sugar and carbohydrate emphasized foods that are in fact closely linked to heart disease.
    It is amazing that misconceptions, such as high fat and high cholesterol cause heart disease, develop a life of their own even among prestigious scientific organizations in spite of the fact that state-of-the-art research has long ago demonstrated the ideas to be dead wrong.
    Reference:
        Business Week, November 24, 1997:96
 
Vitamin C For  Ulcers
    High-doses of vitamin C have the ability to inhibit Helicobacterpylori, the bacterium associated with stomach ulcers and stomach cancer.
    High levels of vitamin C are available in Wysong Mega C, containing a spectrum of natural sources of vitamin C and buffered vitamin C ascorbates. This combined with SpectroxTM provides an excellent broad base of antioxidants, as well as the mega C dosage found in this study to be inhibitory to Helicobacterpylori.
    Reference:
        Cancer, 1997;S0: l897-1903
 
Supplements Decrease Colon Cancer Risk
    Researchers at the University of Washington School of Medicine have demonstrated that long term users of multivitamins and vitamin E can reduce their risk of colon cancer by more than 50%. Certainly increasing the consumption of fresh, raw, natural fruits and vegetables can also contribute high concentrations of the same nutrients and the same benefits can be derived.
    A good insurance policy is the Wysong SpectroxTM antioxidant Foundation Formula combined with Wysong OptimalTM [formerly known as RDA] multivitamin.
    Reference:
        Cancer Epidemiology, Biomarkers and Prevention, 1 997;6:769-774
 
Ear Infection Antibiotic Dangers
    After evaluation of the results of seven different studies conducted over a 30-year period, researchers have concluded that the use of antibiotics for the past several decades for ear infections in children may only have short term effects, but no long term benefits are derived.
    This report issued in the Journal of the American Medical Association advised physicians to stop all antibiotic use ear infection other than in the most severe cases. The use of antibiotics can result in development of resistant bacteria at a rate three times higher than in those who have not received antibiotic therapy.
    Not only has this method of treatment been futile, but it has obscured the real causes of ear infection. Most of all ear infections in children are a result of allergies, particularly to foods such as milk and milk products, and also by decreased resistance resulting from refined carbohydrates, sugars and juices in children’s diets.
    Reference:
        Journal of the American Medical Association, November 26, 1997:1643-45