I've been accused of....

Okay, so someone sent me an email saying all I want to do is make money off of people's sicknesses. Her name was nurse Mary, I think she is a myspacer. Anyway, I told her how I think that she is wrong considering the fact that all of the information that I offer is researched, updated and most of it is offered on our site completely free. People are welcome to sign up for our free newsletter with healing tips, or read one of our many free articles found at www.ridfibromyalgia.com/how.html.

I guess I am a little offended because people are so worried about being scammed. Our site offers a book for 27.00 that is money back guaranteed so that you can't be scammed. If the book does not help, then ask for a refund. If it does help then you are getting way more of a value than the meesly 27.00 it asks for. It helped me and I hope that it helps others. Chiropractor's office visits are much more than this and offer a lot less. Now onto this weeks article...

To see our article on how cupping therapy helps fm sufferers visit www.ridfibromyalgia.com/how.html. It talks about the benefits of this ancient chinese practice and you may want to look up more information on it. Best of luck to you and your health.

Have Been Saying So...Now Validated

I've been talking about a comprehensive natural healing plan for fibromyalgia and now it's being validated left and right through studies.

This was on pubmed 3/1...
Thought you would like to see it.

BACKGROUND: Chronic musculoskeletal pain of diffuse origin affects many, and at a significant cost. Evidence-based guidelines for therapeutic interventions are presented and exemplified.

MATERIAL AND METHODS: 200 patients with chronic myofascial pain and/or fibromyalgia who participated in a 4-week multidimensional rehabilitation programme, were included in the study. The programme included education and pain management in a cognitive setting, various forms of aerobic exercises, myofascial pain treatment, relaxation and medication as needed. The patients filled in questionnaires on arrival, at follow-up after six and 12-months and at discharge. They completed visual analogue scales (pain, fatigue, sleep problems, depression), the Nottingham Health Profile, the Fibromyalgia Impact Questionnaire, global subjective improvement, and during the follow-up period also the physical activity level, changes in quality of life and occupational workload. Work capacity, a tender point count and whether patients met the diagnostic criteria for fibromyalgia were assessed at baseline and at discharge.

RESULTS: Significant improvements were seen in all variables throughout the follow-up period. 30 % of the fibromyalgia patients no longer met the diagnostic criteria at discharge. There was a significant increase in quality of life over time. After one year, more patients had returned to work and fewer were off sick, but there was also an increased number on disability pensions. The majority did exercise training on a regular basis.

INTERPRETATION: Our findings confirm the existing evidence-based guidelines by showing that multidimensional rehabilitation is an effective intervention for patients with widespread chronic pain. It is a challenge for health politicians to change today's common practice towards that described in evidence-based guidelines.
PMID: 17332816 [PubMed - in process]

For more info on how to incorporate this comprehensive Fibromyalgia healing plan visit www.ridfibromyalgia.com.

Highly Used Treatment Options for FM Sufferers

These are some of the most common treatment options used in fibromyalgia sufferers.

Acupuncture- Acupuncture stems from the Chinese philosophy of energy flowing in the meridians that lie below the skin. Energy imbalances in these meridians is used for the diagnosis of disease. Acupuncturists insert very fine needles into the skin to balance energy as in fibromyalgia pain treatment. Acupuncture is often used to help control pain and is beneficial for pain management in the treatment of fibromyalgia.

Chiropractic treatment-based on the premise that restricted movement in the spine may lead to reduced function and pain. Spinal adjustment (manipulation) is one form of therapy a chiropractor uses to treat restricted spinal mobility. The goal is to restore spinal movement and, as a result, improve function, decreasing pain. Manipulation does not need to be forceful to be effective. A Chiropractor may also use soft tissue massage in the treatment of FMS, stretching muscles that are shortened or in spasm

Diet and Nutrition-A natural Fibromyalgia Treatment and balanced fibromyalgia nutrition diet can be helpful in counteracting stress, removing toxins from the body, and restoring the natural balance of nutrients

Exercise Fibromyalgia Exercise - see article http://www.ridfibromyalgia.com/how.html on exercise and the benefits to FM patients.

Massage

Homeopathy- The word Homeopathy (or Homoeopathy) is derived from the Greek words “homoios”, meaning “like” or “similar”; and “pathos”, meaning “suffering” or ”disease”. Homeopathy is a system of medical therapeutics for treating based on the principle of “similae” or “simile.” “Disease is eliminated through remedies able to produce similar symptoms.” The principle is that certain substances (herbs, minerals, inorganic salts, and other organic materials, etc.) in full strength yield the same symptoms as does a known disease, and that those same substances when "potentised" (or diluted and vigorously agitated) can provide relief of those same symptoms

Medications frequently used
NSAIDS
antidepressants
muscle relaxants
narcotics

Having a comprehensive healing system that incorporates a natural approach with proven success rates is important. To see such a system visit us at www.ridfibromyalgia.com.

Uh....Duh, Fibro Hurts

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.

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.

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.

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.