Tag Archives: Let Food Be Your Medicine

Wisdom from Hippocrates, the Father of Modern Medicine

 

 

 

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Hippocrates of Kos was a Greek physician, philosopher and naturalist. He was born in Kos, Greece in 460 BC and died in Larissa, Greece in 370 BC. His wise observations are the basis of the Hippocratic Oath physician’s pledge to uphold.
Read the modern version of the Oath and see if you think your physicians are upholding it.
  • Are they focusing on prevention?
  • Are they knowledgeable about nutrition?
  • Are they over treating?
  • Are they engaging in therapeutic nihilism
  • Are they attempting to play God?

 

 

Hippocratic Oath – Modern Version

Written in 1964 by Louis Lasagna, Academic Dean of the School of Medicine at Tufts University, and used in many medical schools today.

I swear to fulfill, to the best of my ability and judgment, this covenant:
I will respect the hard-won scientific gains of those physicians in whose steps I walk, and gladly share such knowledge as is mine with those who are to follow.
I will apply, for the benefit of the sick, all measures [that] are required, avoiding those twin traps of over treatment and therapeutic nihilism.
I will remember that there is art to medicine as well as science, and that warmth, sympathy, and understanding may outweigh the surgeon’s knife or the chemist’s drug.
I will not be ashamed to say “I know not,” nor will I fail to call in my colleagues when the skills of another are needed for a patient’s recovery.
I will respect the privacy of my patients, for their problems are not disclosed to me that the world may know. Most especially must I tread with care in matters of life and death. If it is given me to save a life, all thanks. But it may also be within my power to take a life; this awesome responsibility must be faced with great humbleness and awareness of my own frailty. Above all, I must not play at God.
I will remember that I do not treat a fever chart, a cancerous growth, but a sick human being, whose illness may affect the person’s family and economic stability. My responsibility includes these related problems, if I am to care adequately for the sick.
I will prevent disease whenever I can, for prevention is preferable to cure.
I will remember that I remain a member of society, with special obligations to all my fellow human beings, those sound of mind and body as well as the infirm.
If I do not violate this oath, may I enjoy life and art, respected while I live and remembered with affection thereafter. May I always act so as to preserve the finest traditions of my calling and may I long
experience the joy of healing those who seek my help.

 

 

I find it interesting that Hippocrates’ injunction to DO NO HARM has been omitted from the modern version.

 

 

 

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© Copyright 2014 Joan Rothchild Hardin. All Rights Reserved.

 

DISCLAIMER:  Nothing on this site or blog is intended to provide medical advice, diagnosis or treatment.

Probiotics for Your Gut and Your Mood

 

 

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Need more evidence that what goes on in your gut greatly affects what happens in the rest of your body? Here’s information recently reported in the scientific journal Gastroenterology demonstrating that our gut bacteria play an important role in our emotional responses.
Dr. Kirsten Tillisch, Associate Professor at the Oppenheimer Family Center for Neurobiology of Stress, David Geffen School of Medicine at the University of California, and a group of other researchers there investigated whether consumption of a fermented milk product containing probiotics (FMPP) would affect activity in brain regions that control central processing of emotion and sensation.
The researchers divided the 36 healthy female participants into three groups. One group received a placebo twice daily for four  weeks. A second group received an unfermented milk product twice daily for four weeks. The third group received a fermented milk product containing various kinds of probiotics twice daily for four weeks.
The FMPP given to the third group contained Bifidobacterium animalis subsp Lactis, Streptococcus thermophiles, Lactobacillus bulgaricus, and Lactococcus lactis subsp Lactis.
At the beginning of the study and again at its end, all participants underwent a Functional Magnetic Resonance Imaging (fMRI) study of their brains to measure both resting brain activity as well as how the brain responded to an emotional event, such as seeing pictures of angry or scared people.
Results showed that a four-week intake of a fermented milk product containing probiotics positively affected mid-brain activity in regions that control central processing of emotion and sensation. (Tillisch, 2013)
In other words, the brains of the women who consumed the fermented, probiotic-rich milk product became smarter and happier in just four weeks!

 

 

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This important study is the first to show that changes in human gut bacteria can have a profound effect on how the brain interprets the environment.
As reported in Medscape Medical News, Dr. Cameron Meier, Professor of Medicine, Physiology and Psychiatry at UCLA’s School of Medicine commented on the study, stating:

The knowledge that signals are sent from the gut microbiome to the brain and that they can be modulated by dietary changes will hopefully lead to more research aimed at finding new strategies to prevent or treat digestive, mental and neurological disorders.

 

 

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Previous research has shown that the gut microorganisms of laboratory rats can be manipulated, causing the animals to become either timid or aggressive. This information has profound implications about our modern diet as well as our generally aggressive over usage of antibiotics which kill good bacteria along with the pathogenic ones living in our guts.
The Standard American Diet (SAD),  consisting mostly of foods poor in probiotics, and decades of physician-prescribed over use of antibiotics along with the heavy load of antibiotics fed to animals we eat and the products made from them,  contribute to the increased rates of depression, anxiety and attention deficit problems that are rampant in modern Western societies. (HealthFreedoms.org, 2014)

 

 

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It’s time to concentrate on repairing our damaged guts with probiotics to restore our health.

 

 

 

Kefir and Live Culture Yogurt - Fermented Milk Products
Kefir and Live Culture Yogurt – Fermented Milk Products

 

 

KEFIR

Sour, fermented milk products such as yogurt, kefir, and labne (kefir cheese) have been consumed for centuries to improve vitality and health. Hippocrates, the Greek physician born in 460 BC and the father of modern medicine, used liquid whey to strengthen immune resistance.
Kefir, a fermented milk product derived from globules of bacteria and yeast known as “grains,” has a long history in Eastern Europe, Russia, and the Middle East. The word kefir is derived from the Turkish word meaning good feeling – a good description for what fermented milk does for the entire body.
Elie Metchnikoff
Elie Metchnikoff
More than a century ago, Nobel Prize winner Elie Metchnikoff, a Ukranian biologist, zoologist and protozoologist best known for his pioneering research into the immune system, suggested that yogurt contributed to the 87 year average lifespan of Bulgarians. He hypothesized that the consumption of live lactic acid bacteria in yogurt suppressed the multiplication of putrefactive bacteria in the large intestine.

The dependence of the intestinal microbes on the food makes it possible to adopt measures to modify the flora in our bodies and to replace the harmful microbes by useful microbes.

(Metchnikoff, 1907)

His hypothesis has been borne out by modern research.

 

 

 

Probiotics in Kefir
Probiotics in Lifeway’s Kefir

 

I strongly concur with adding kefir and yogurt to your diet for their useful microbes – gut friendly probiotics.
You’ll find kefir in the dairy section of many food stores. The plain version is healthier than the flavored kinds, which contain added sugars. And organic is preferable to non-organic (made from GMO milk).
If you’re buying yogurt, make sure it contains “live cultures” or you won’t get much probiotic benefit from it. The yellowish liquid on the top of the yogurt is the liquid whey. Again, plain is healthier than the flavored versions containing added sugars and organic is preferable to non-organic (GMO).
You can also easily make your own kefir and yogurt, preferably from organic milk.

 

 

Making Kefir at Home
Making Kefir at Home

 

 

Yogurt strains like Viili and Matsoni are cultured at room temperature, eliminating the need for a yogurt maker. Cultures for Health offers an abundance of yogurt starters.
Homemade kefir contains a wide variety of strains, including the four strains of probiotic used in the UCLA study: Bifidobacterium animalis, Streptococcus thermophiles, Lactobacillus bulgaricus, and Lactococcus lactis. Once you have the starter grains, also available at Cultures for Health, you can culture your milk for years to come. (HandPickedNation.com, 2013)

 

 

 

 

WISDOM FROM HIPPOCRATES, GREEK PHYSICIAN WHO LIVED 460-377 BC – THE FATHER OF MODERN MEDICINE

 

 

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FOR MORE INFORMATION, SEE:

THE GUT- BRAIN AXIS

THE GUT MICROBIOME – OUR SECOND GENOME

SUPER IMMUNITY

PREBIOTICS & PROBIOTICS

KEFIR

SACCHAROMYCES BOULARDII

THE STANDARD AMERICAN DIET (SAD)

GENETICALLY MODIFIED ORGANISMS – OUR FOOD

THE AMERICAN GUT PROJECT

CONCLUSIONS

 

 

 

REFERENCES

Cultures for Health. A online source for many food culture starters.  See:  http://www.culturesforhealth.com/

Handpickednation.com. (2013). Fermented Milk: For the Gut and the Brain. See:  http://www.handpickednation.com/fermented-milk-for-the-gut-and-the-brain/

HealthFreedoms.org. (2014). New Study Shows How Gut Bacteria Affect How You See the World.  See:  http://www.healthfreedoms.org/new-study-shows-how-gut-bacteria-affect-how-you-see-the-world/

Metchnikoff, E. 1907. Essais optimistes. Paris. The prolongation of life. Optimistic studies. Translated and edited by P. C. Mitchell. London: Heinemann, 1907.

Tillisch, K. et al. (2013). Consumption of Fermented Milk Product With Probiotc Modulates Brain Activity. Gastroenterology, 144:7, 1394-1401.  See:  http://www.gastrojournal.org/article/S0016-5085(13)00292-8/abstract

 

 

 

© Copyright 2014 Joan Rothchild Hardin. All Rights Reserved.

 

DISCLAIMER:  Nothing on this site or blog is intended to provide medical advice, diagnosis or treatment.