This is an article from Science Daily where they are now saying that fibromyalgia may actually be real and painful. Imagine that. Here's the article link http://http://www.sciencedaily.com/releases/2006/11/061128122416.htm
Mail this to your friends, family, or doctors who are having a hard time understanding. Here is the first two paragraphs of the article. For the rest check the link.
To learn more about what to do about fibromyalgia, visit http://www.ridfibromyalgia.com.
Pain From Fibromyalgia Is Real, Researchers Say
Science Daily — Many people with fibromyalgia -- a debilitating pain syndrome that affects 2 to 4 percent of the population -- have faced the question of whether the condition is real.
Fibromyalgia often has been misdiagnosed as arthritis or even a psychological issue. Increasingly, though, the scientific knowledge about fibromyalgia is growing, and a new paper from the University of Michigan Health System says there are "overwhelming data" that the condition is real, is characterized by a lower pain threshold and is associated with genetic factors that can make some people more likely to develop fibromyalgia.
Tuesday, February 13, 2007
Monday, February 5, 2007
Benefits of Vitamins and Supplements for FM Sufferers
Amazing Benefits Seen in Fibromyalgia Sufferers Who Use Vitamins and Supplements
Fibromyalgia sufferers see amazing results using vitamins and supplements for Fibromyalgia. Why is this? Well, there are many reasons why vitamins and supplements work well for Fibromyalgia. Let’s take a closer look at vitamins and supplements and see why they work and why they’re important.
There’s a secret out there in the medical community that can help your Fibromyalgia symptoms get better. Many studies have been done to show that vitamins and supplements and help you alleviate the severity of your symptoms and create an environment optimal for your body to heal. This is why they work. This type of approach is necessary in individuals who want to eliminate Fibromyalgia from their lives and maintain wellness. It allows you to achieve a natural balance that your body craves at a cellular level to get better.
To see more of this article click here...http://www.ridfibromyalgia.com/how.html or for more info on how to completely eliminate Fibromyalgia symptoms visit www.ridfibromyalgia.com.
Fibromyalgia sufferers see amazing results using vitamins and supplements for Fibromyalgia. Why is this? Well, there are many reasons why vitamins and supplements work well for Fibromyalgia. Let’s take a closer look at vitamins and supplements and see why they work and why they’re important.
There’s a secret out there in the medical community that can help your Fibromyalgia symptoms get better. Many studies have been done to show that vitamins and supplements and help you alleviate the severity of your symptoms and create an environment optimal for your body to heal. This is why they work. This type of approach is necessary in individuals who want to eliminate Fibromyalgia from their lives and maintain wellness. It allows you to achieve a natural balance that your body craves at a cellular level to get better.
To see more of this article click here...http://www.ridfibromyalgia.com/how.html or for more info on how to completely eliminate Fibromyalgia symptoms visit www.ridfibromyalgia.com.
Monday, January 22, 2007
New Article on Site Helps People Cope and Live With Fibromyalgia
I wanted to put a little link in here to a great article that helps people learn how to live with Fibromyalgia in a more positive way. Here is a little excerpt of the article.
"If you suffer from Fibromyalgia and its many devastatingly painful and sometimes debilitating symptoms, there are steps you can take to help you live a better life with Fibromyalgia.
The first step is to accept your condition and not live in denial of it. If you live in denial you can’t fight it. Getting this terrible illness was not your fault and there is hope. There are steps that can help you eliminate the symptoms of Fibromyalgia. Living in denial you will shortchange your opportunities to healing...."
The article goes on to give top strategies on how to deal with this condition and how to create an environment of healing around you. It is possible to live with Fibromyalgia happily and get back to doing the activities you have once done before. To see more on how to do these things visit us at http://www.ridfibromyalgia.com.
"If you suffer from Fibromyalgia and its many devastatingly painful and sometimes debilitating symptoms, there are steps you can take to help you live a better life with Fibromyalgia.
The first step is to accept your condition and not live in denial of it. If you live in denial you can’t fight it. Getting this terrible illness was not your fault and there is hope. There are steps that can help you eliminate the symptoms of Fibromyalgia. Living in denial you will shortchange your opportunities to healing...."
The article goes on to give top strategies on how to deal with this condition and how to create an environment of healing around you. It is possible to live with Fibromyalgia happily and get back to doing the activities you have once done before. To see more on how to do these things visit us at http://www.ridfibromyalgia.com.
Tuesday, January 16, 2007
Benefits of Raw Food
Found this interesting article online. It talks of the benefits of Raw Food. Raw food and vegetables and juicing can aid in the elimination of fibromyalgia. Couldn't find a copyright on this article but it's written by Wes Peterson.
Raw Food -- One of Your Keys to Outstanding Health
By Wes Petereson
A kitchen is nothing else than a chemical laboratory producing millions of completely new chemical substances that basically never existed in the wild and if, then very occasionally by accident. Cooking will randomly produce millions of different sugar and protein combinations commonly called Maillard molecules.
Throughout the biggest part of our evolutionary history, the one before processing, human beings have never ingested the amount of Maillard molecules we ingest today. The recent introduction of dairy products and grains has equally brought new chemical substances such as new proteins into the dietary spectrum of humans within a very short period of time.
Key Points Regarding the Effects of Cooking on Food and Health
The food's life force is greatly depleted or destroyed when it is cooked. The bioelectrical energy field is altered and greatly depleted, as is graphically demonstrated with kirlian photography. Live and bioactive raw food is severely diminished.
The biochemical structure and nutrient makeup of the food is altered from its original state. Molecules in the food are deranged, degraded, and broken down. The food is degenerated in many ways. Fiber in plant foods is broken down into a soft, passive substance that loses its broom-like and magnetic cleansing quality in the intestines.
Nutrients, like vitamins, minerals, and amino acids are depleted, destroyed, and altered. The degree of depletion, destruction, and alteration is simply a matter of temperature, cooking method, and time.
Up to 50% of the protein is coagulated. Much of this is rendered unusable. High temperatures also create cross-links in protein. Cross-linked proteins are implicated in many problems in the body, as well as being a factor in the acceleration of the aging process.
The interrelationship of nutrients is altered from its natural synergistic makeup. For example, with meat, relatively more vitamin B-6 than methionine is destroyed, which fosters atherogenic free radical-initiating homocysteine accumulation that is a factor in heart problems.
The water content of the food is decreased. The natural structure of the water is also changed to something far less than optimal.
Toxic substances and cooked "byproducts" are created. The higher the cooking temperature, the more toxins that are created. Frying and grilling are especially toxin-generating. Various carcinogenic and mutagenic substances and many free radicals are generated in cooked fats and proteins in particular.
Heat causes the molecules involved to collide, and repeated collision causes divalent bonding in order for new molecules, and hence a new substance, to form. They have even been named "new chemical composites".
Unusable waste material is created, which has a cumulative congesting and clogging effect on your body and is a burden to the natural eliminative processes of your body.
All of the enzymes present in raw foods are destroyed at temperatures as low as 118 degrees Fahrenheit. These enzymes, named "food enzymes" are important for optimum digestion. They naturally aid in digestion and become active as soon as eating commences. Cooking destroys 100% of these enzymes.
Eating enzyme-dead food places a burden on your pancreas and other organs and overworks them, which eventually exhausts these organs. The digestion of cooked food uses valuable metabolic enzymes in order to help digest your food. Digestion of cooked food is much more energetically demanding than the digestion of raw food. In general, raw food is so much more easily digested that it passes through the digestive tract in a half to a third of the time it takes for cooked food.
After eating a cooked meal, there is a rush of white blood cells towards the digestive tract, leaving the rest of the body less protected by the immune system. From the point of view of the immune system the body is being invaded by a foreign (toxic) substance when cooked food is eaten.
Putrefactive bacteria, particularly from cooked meat, dominate the natural population of beneficial intestinal flora resulting in dysfunction in your intestine, allowing the absorption of toxins from the bowel. This phenomenon is variously called dysbiosis, or intestinal toxemia.
A buildup of mucoid plaque is created in the intestines. Mucoid plaque is a thick tar-like substance that is the long-term result of undigested, uneliminated cooked food putrefying in the intestines. Cooked starches and fats in particular are a major culprit in constipation and clogging of the intestines.
Cooked foods cause a build-up of toxins and waste material in many parts of the body, including within individual cells. Some of these toxins and wastes are called lipofuscin, which accumulates in the skin and nervous system, including the brain. It can be observed as "liver spots" or "age spots."
Cooked foods cause malnutrition at the cellular level. Because cooked foods are lower in nutrients, in addition to containing wastes and toxins, individual cells don't receive enough of the nutrients they need.
Cooked foods cause a tendency towards obesity through overeating. Because the cells don't get enough nutrients they are so to speak "always hungry" and hence "demand" more food. Cooked food is also less likely to be properly metabolized, which is another factor in excess weight gain.
From time to time the body experiences detoxification crises also called purification or healing crises. This happens when toxins are released through the skin or dumped in your bloodstream for elimination by the liver, kidneys, and other organs. The symptoms may include headaches, fever, nausea, vomiting, colds, bronchitis, sinusitis, pneumonia, and diarrhea.
The immune system, having to handle the massive daily invasions of toxins and toxic by-products, eventually becomes overwhelmed and weakened. A key factor in the aging process.
The wastes, toxins, mutagens, and carcinogens that build up within cells, as well as the daily onslaught of excess free radicals eventually cause some cells to become cancerous - killing an estimated 30% of Americans.
In general, the natural aging process is accelerated by cooked food. People who switch to raw food often become biologically and visibly younger.
After eating a cooked meal there is a general increase in the white blood cells in the blood and a change in the relative proportions of different blood cells occurs. This phenomenon is called "digestive leukocytosis".
Leukocytosis and Cooked Food In 1930, research was conducted at the Institute of Clinical Chemistry in Lausanne, Switzerland, under the direction of Dr. Paul Kouchakoff. The effect of food (cooked/processed vs. raw/natural) on the immune system was tested and documented.
Dr. Kouchakoff's discovery concerned the leukocytes, the white blood cells.It was found that after a person eats cooked food, his/her blood responds immediately by increasing the number of white blood cells. This is a well-known phenomena called "digestive leukocytosis", which means that there is a rise in the number of leukocytes, or white blood cells, after eating.
Since digestive leukocytosis was always observed after eating, it was considered to be a normal physiological response to eating. No one knew why the number of white cells would rise after eating, since this appeared to be a stress response, as if the body was reacting to something harmful, such as infection, trauma, or exposure to toxic chemicals. Back in 1930, Swiss researchers of the institute of Chemical Chemistry studied the influence of food on human blood and made a remarkable discovery. They found that eating unaltered, raw food or food heated at low temperatures did not cause a reaction in the blood. In addition, if a food had been heated beyond a certain temperature (unique to each food), or if the food was processed (refined, added chemicals, etc.), this always caused a rise in the number of white cells in the blood.
The researchers renamed this reaction "pathological leukocytosis", since the body was reacting to highly altered food. They tested many different kinds of foods and found that if the foods were not overheated or refined, they caused no reaction. The body saw them as "friendly foods". However, these same foods, if heated at too high a temperature, caused a negative reaction in the blood, a reaction that is found only when the body is invaded by a dangerous pathogen or trauma. The worst offenders of all, whether heated or not, were processed foods that had been refined (such as white flour or white rice), or homogenized (a process in which the fat in milk is subjected to artificial suspension), or pasteurized (also seen in milk, flash-heated to high temperatures to kill bacteria), or preserved (chemicals added to food to retard spoilage or to enhance taste or texture).
In other words, foods that were changed from their original God-given state. Good examples of these harmful foods are: pasteurized milk, chocolate, margarine, sugar, candy, white flour, and regular salt. The researchers found that if these altered, chemical foods were chewed very thoroughly, the harm to the blood could be lessened. In addition, another amazing finding was that if some of the same food in its raw state was eaten with the cooked counterpart, the pathological reaction in the blood was minimized. However, avoid these unnatural, processed foods; replace them with delicious whole foods for optimal health.
For more info on raw foods see www.ridfibromyalgia.com.
Raw Food -- One of Your Keys to Outstanding Health
By Wes Petereson
A kitchen is nothing else than a chemical laboratory producing millions of completely new chemical substances that basically never existed in the wild and if, then very occasionally by accident. Cooking will randomly produce millions of different sugar and protein combinations commonly called Maillard molecules.
Throughout the biggest part of our evolutionary history, the one before processing, human beings have never ingested the amount of Maillard molecules we ingest today. The recent introduction of dairy products and grains has equally brought new chemical substances such as new proteins into the dietary spectrum of humans within a very short period of time.
Key Points Regarding the Effects of Cooking on Food and Health
The food's life force is greatly depleted or destroyed when it is cooked. The bioelectrical energy field is altered and greatly depleted, as is graphically demonstrated with kirlian photography. Live and bioactive raw food is severely diminished.
The biochemical structure and nutrient makeup of the food is altered from its original state. Molecules in the food are deranged, degraded, and broken down. The food is degenerated in many ways. Fiber in plant foods is broken down into a soft, passive substance that loses its broom-like and magnetic cleansing quality in the intestines.
Nutrients, like vitamins, minerals, and amino acids are depleted, destroyed, and altered. The degree of depletion, destruction, and alteration is simply a matter of temperature, cooking method, and time.
Up to 50% of the protein is coagulated. Much of this is rendered unusable. High temperatures also create cross-links in protein. Cross-linked proteins are implicated in many problems in the body, as well as being a factor in the acceleration of the aging process.
The interrelationship of nutrients is altered from its natural synergistic makeup. For example, with meat, relatively more vitamin B-6 than methionine is destroyed, which fosters atherogenic free radical-initiating homocysteine accumulation that is a factor in heart problems.
The water content of the food is decreased. The natural structure of the water is also changed to something far less than optimal.
Toxic substances and cooked "byproducts" are created. The higher the cooking temperature, the more toxins that are created. Frying and grilling are especially toxin-generating. Various carcinogenic and mutagenic substances and many free radicals are generated in cooked fats and proteins in particular.
Heat causes the molecules involved to collide, and repeated collision causes divalent bonding in order for new molecules, and hence a new substance, to form. They have even been named "new chemical composites".
Unusable waste material is created, which has a cumulative congesting and clogging effect on your body and is a burden to the natural eliminative processes of your body.
All of the enzymes present in raw foods are destroyed at temperatures as low as 118 degrees Fahrenheit. These enzymes, named "food enzymes" are important for optimum digestion. They naturally aid in digestion and become active as soon as eating commences. Cooking destroys 100% of these enzymes.
Eating enzyme-dead food places a burden on your pancreas and other organs and overworks them, which eventually exhausts these organs. The digestion of cooked food uses valuable metabolic enzymes in order to help digest your food. Digestion of cooked food is much more energetically demanding than the digestion of raw food. In general, raw food is so much more easily digested that it passes through the digestive tract in a half to a third of the time it takes for cooked food.
After eating a cooked meal, there is a rush of white blood cells towards the digestive tract, leaving the rest of the body less protected by the immune system. From the point of view of the immune system the body is being invaded by a foreign (toxic) substance when cooked food is eaten.
Putrefactive bacteria, particularly from cooked meat, dominate the natural population of beneficial intestinal flora resulting in dysfunction in your intestine, allowing the absorption of toxins from the bowel. This phenomenon is variously called dysbiosis, or intestinal toxemia.
A buildup of mucoid plaque is created in the intestines. Mucoid plaque is a thick tar-like substance that is the long-term result of undigested, uneliminated cooked food putrefying in the intestines. Cooked starches and fats in particular are a major culprit in constipation and clogging of the intestines.
Cooked foods cause a build-up of toxins and waste material in many parts of the body, including within individual cells. Some of these toxins and wastes are called lipofuscin, which accumulates in the skin and nervous system, including the brain. It can be observed as "liver spots" or "age spots."
Cooked foods cause malnutrition at the cellular level. Because cooked foods are lower in nutrients, in addition to containing wastes and toxins, individual cells don't receive enough of the nutrients they need.
Cooked foods cause a tendency towards obesity through overeating. Because the cells don't get enough nutrients they are so to speak "always hungry" and hence "demand" more food. Cooked food is also less likely to be properly metabolized, which is another factor in excess weight gain.
From time to time the body experiences detoxification crises also called purification or healing crises. This happens when toxins are released through the skin or dumped in your bloodstream for elimination by the liver, kidneys, and other organs. The symptoms may include headaches, fever, nausea, vomiting, colds, bronchitis, sinusitis, pneumonia, and diarrhea.
The immune system, having to handle the massive daily invasions of toxins and toxic by-products, eventually becomes overwhelmed and weakened. A key factor in the aging process.
The wastes, toxins, mutagens, and carcinogens that build up within cells, as well as the daily onslaught of excess free radicals eventually cause some cells to become cancerous - killing an estimated 30% of Americans.
In general, the natural aging process is accelerated by cooked food. People who switch to raw food often become biologically and visibly younger.
After eating a cooked meal there is a general increase in the white blood cells in the blood and a change in the relative proportions of different blood cells occurs. This phenomenon is called "digestive leukocytosis".
Leukocytosis and Cooked Food In 1930, research was conducted at the Institute of Clinical Chemistry in Lausanne, Switzerland, under the direction of Dr. Paul Kouchakoff. The effect of food (cooked/processed vs. raw/natural) on the immune system was tested and documented.
Dr. Kouchakoff's discovery concerned the leukocytes, the white blood cells.It was found that after a person eats cooked food, his/her blood responds immediately by increasing the number of white blood cells. This is a well-known phenomena called "digestive leukocytosis", which means that there is a rise in the number of leukocytes, or white blood cells, after eating.
Since digestive leukocytosis was always observed after eating, it was considered to be a normal physiological response to eating. No one knew why the number of white cells would rise after eating, since this appeared to be a stress response, as if the body was reacting to something harmful, such as infection, trauma, or exposure to toxic chemicals. Back in 1930, Swiss researchers of the institute of Chemical Chemistry studied the influence of food on human blood and made a remarkable discovery. They found that eating unaltered, raw food or food heated at low temperatures did not cause a reaction in the blood. In addition, if a food had been heated beyond a certain temperature (unique to each food), or if the food was processed (refined, added chemicals, etc.), this always caused a rise in the number of white cells in the blood.
The researchers renamed this reaction "pathological leukocytosis", since the body was reacting to highly altered food. They tested many different kinds of foods and found that if the foods were not overheated or refined, they caused no reaction. The body saw them as "friendly foods". However, these same foods, if heated at too high a temperature, caused a negative reaction in the blood, a reaction that is found only when the body is invaded by a dangerous pathogen or trauma. The worst offenders of all, whether heated or not, were processed foods that had been refined (such as white flour or white rice), or homogenized (a process in which the fat in milk is subjected to artificial suspension), or pasteurized (also seen in milk, flash-heated to high temperatures to kill bacteria), or preserved (chemicals added to food to retard spoilage or to enhance taste or texture).
In other words, foods that were changed from their original God-given state. Good examples of these harmful foods are: pasteurized milk, chocolate, margarine, sugar, candy, white flour, and regular salt. The researchers found that if these altered, chemical foods were chewed very thoroughly, the harm to the blood could be lessened. In addition, another amazing finding was that if some of the same food in its raw state was eaten with the cooked counterpart, the pathological reaction in the blood was minimized. However, avoid these unnatural, processed foods; replace them with delicious whole foods for optimal health.
For more info on raw foods see www.ridfibromyalgia.com.
Wednesday, January 10, 2007
Headaches, Depression, Oh my...
It's not a shocking statement to hear that a majority of Fibromyalgia sufferers deal with migraines and headaches. It's also not a news flash that women who have headaches and migraines are often plagued with depression. In fact upwards of 40% of women who suffer from headaches say they suffer from depression.
Other symptoms reported along with chronic headaches were nausea, low energy, and pain.
The good news from the study and what we have to offer is that most of the therapy for the headaches work for the depreesion also and will help you avoid medications that compound the problem. For more info on this see www.ridfibromyalgia.com.
Other symptoms reported along with chronic headaches were nausea, low energy, and pain.
The good news from the study and what we have to offer is that most of the therapy for the headaches work for the depreesion also and will help you avoid medications that compound the problem. For more info on this see www.ridfibromyalgia.com.
Sunday, December 31, 2006
Post from Chronicle Herald
This is a post I found today in the Chronicle Herald
"Fibromyalgia sufferers can fight back TARA PATRIQUIN
FIBROMYALGIA SYNDROME (FMS) causes chronic pain in muscles, ligaments and tendons. But what causes FMS is another story. It is a mysterious syndrome, affecting four-times more women than men, with no apparent physical cause.
Some of the more obvious factors that are considered likely to be causes include injuries, accidents, surgeries, other illness or infections that compromise the immune system, and stress.
While there are no specific diagnostic tests to label this disease with 100 per cent certainty, it can affect nearly every part of the body. So when testing for it, doctors will check 18 tender points. The majority of these points cluster around the upper body including the neck, shoulders, chest, elbows and mid back. The lower body gets attention around the hips, thighs and buttocks.
Some associated symptoms with fibromyalgia include irritable bowel and/or bladder, strange sensations of the skin, headaches, insomnia, TMJ, dizziness, sleep disorders, chronic fatigue, digestive upset and malabsorption, anxiety or memory impairment.
To further complicate things, the correlation between FMS and its "symptom" of depression, is a little blurry.
The question remains, which came first? The chicken or the egg? "
The article goes on to say that sufferers can deal with Fibromyalgia and fight back with diet, exercise, and healthy lifestyles and alternative medicine. To find out more about this approach, we have the information at www.ridfibromyalgia.com.
"Fibromyalgia sufferers can fight back TARA PATRIQUIN
FIBROMYALGIA SYNDROME (FMS) causes chronic pain in muscles, ligaments and tendons. But what causes FMS is another story. It is a mysterious syndrome, affecting four-times more women than men, with no apparent physical cause.
Some of the more obvious factors that are considered likely to be causes include injuries, accidents, surgeries, other illness or infections that compromise the immune system, and stress.
While there are no specific diagnostic tests to label this disease with 100 per cent certainty, it can affect nearly every part of the body. So when testing for it, doctors will check 18 tender points. The majority of these points cluster around the upper body including the neck, shoulders, chest, elbows and mid back. The lower body gets attention around the hips, thighs and buttocks.
Some associated symptoms with fibromyalgia include irritable bowel and/or bladder, strange sensations of the skin, headaches, insomnia, TMJ, dizziness, sleep disorders, chronic fatigue, digestive upset and malabsorption, anxiety or memory impairment.
To further complicate things, the correlation between FMS and its "symptom" of depression, is a little blurry.
The question remains, which came first? The chicken or the egg? "
The article goes on to say that sufferers can deal with Fibromyalgia and fight back with diet, exercise, and healthy lifestyles and alternative medicine. To find out more about this approach, we have the information at www.ridfibromyalgia.com.
Thursday, December 28, 2006
Ridfibromyalgia Up and Serving FM sufferers
I wanted to make 2 points in this post relating to Fibromyalgia. The first is that our site www.ridfibromyalgia.com is finally up and running and here to serve you. If you have questions about the pain, fatigue, anxiety, brain fog, or anything else you may be feeling in association to your fibromyalgia, please feel free to email us at info@ridfibromyalgia.com and we will be happy to answer your questions.
Second point on this post is IBD, also known as Crohn's or Colitis, sometimes diagnosed or mis-diagnosed as IBS. As part of my huge health ordeal I had this problem related to Fibromyalgia. Well, the important thing I wanted to note with it is it can complicate pregnancy.
In fact, based on over 12 studies published over the last 20 years or so, Mom's with IBD were at risk of delivering premature babies more than twice than healthy mom to be's. Also, moms were more than 1 and 1/2 times more likely to have C-sections.
But the good news is if you are struggling with inflammatory bowel disease or symptoms of Crohn's, colitis, or IBS, there are things you can do to fight this. A simple addition of two supplements of krill oil and probiotics can do major benefits for these problems. For more info see www.ridfibromyalgia.com.
Second point on this post is IBD, also known as Crohn's or Colitis, sometimes diagnosed or mis-diagnosed as IBS. As part of my huge health ordeal I had this problem related to Fibromyalgia. Well, the important thing I wanted to note with it is it can complicate pregnancy.
In fact, based on over 12 studies published over the last 20 years or so, Mom's with IBD were at risk of delivering premature babies more than twice than healthy mom to be's. Also, moms were more than 1 and 1/2 times more likely to have C-sections.
But the good news is if you are struggling with inflammatory bowel disease or symptoms of Crohn's, colitis, or IBS, there are things you can do to fight this. A simple addition of two supplements of krill oil and probiotics can do major benefits for these problems. For more info see www.ridfibromyalgia.com.
Subscribe to:
Posts (Atom)
