January 18, 2017

What Your Skin Reveals

Skin is so revealing!

Our skin is the largest organ of the body, performing multiple tasks. Skin:

  • Protects us from our environment
  • Regulates our body temperature
  • Warns of etanger
  • Prevents infection
  • Senses the world around us
  • Reveals what is going on inside our bodies

treat rosacea with betaine hcl pepsin and trypsinWhen I was in medical school we had a dermatology class by a professor in his 80s, Dr. Newcomer. He was hilarious. He would never touch the skin of the patients. Instead, he would have them show him what their rash or skin lesion looked like. He would often say, “Yuck-a-roo! You’ve got a rash there!” He would then turn to us and give us the diagnosis of what kind of rash. Whether it was eczema, seborrhea, psoriasis, or urticaria, he told us the symptoms of each skin condition.

But these skin rash names and symptoms did not denote the cause. Thus, we were only taught how to treat the symptoms of skin problems. Over the years, I have found that the skin reveals what is going on inside the body. Using the old system of diagnosing symptoms wasn’t helpful to find the cause, nor to relieve the condition.

One man, John Kortum, who is not a doctor or practitioner, has written a book in which he describes how he can diagnose internal illness simply by looking at the face. He can tell by the texture of the skin in certain locations on the face if a person has thyroid, adrenal, cancer, or other problems.

There may be no end to using the skin for diagnosis, but it’s not easy. The specific skin lesions may reveal that something is wrong, but do not tell us what specifically. We still need to dig to find the underlying cause of the illness.

The skin tells us there is a problem, but doesn’t say what is causing it because it is only one symptom. All symptoms do is tell us that there is a problem. If you have pain, then something is wrong. The pain may tell you where, but not what the problem is. Likewise a rash, or other skin lesion, may indicate that there is a problem, but not what or where the problem is.

Flush Food Sensitivities and Relieve Rosacea

I find food sensitivities to be a common cause of skin problems. One skin ailment I frequently see is rosacea, an inflammation in the skin of the face that causes:

  • Pimples
  • Enlargement of blood vessels
  • And sometimes a bulbous tip of the nose

Dermatologists recommend antibiotics or anti-inflammatories in pills, creams, or gels to try to relieve the symptoms. However, I find that going to the source is much more helpful to prevent permanent skin damage.

Rosacea seems to stem from poorly digested proteins in the digestive tract. Click to Tweet.

The cause may be a lack of

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6 Tips to Prevent Food Allergies

by Dr. Scott Saunders, M.D.

“My itching is gone!  I no longer have headaches!  And, that rash disappeared!”  Marilyn exclaimed very surprised.  For three weeks she had been on an elimination diet for problems in her intestines and hadn’t expected her other symptoms to go away.  She also stopped having bloating and pain in her stomach.  As she started adding in foods, one thing showed up that she clearly reacted to:  milk.  Every time she ate anything with milk in it, including cheese, yogurt, and sauces, she got bloating and her itching and rash returned.  Other things she thought she might be allergic to didn’t cause any reaction at all.

What is a food allergy? 

Any allergy is an immune reaction.  The immune system exists simply to keep those things that are “not you,” such as bacteria, viruses, and so forth, from harming you.  So, the immune system only has to distinguish what is “you” from what is “not you.”  If you have a protein that is “not you” inside of you, then the immune system will fight to get it out, causing inflammation, reactions, and all sorts of symptoms.

What causes food allergies?

Food allergies are very common in western cultures.  In traditional societies that eat their traditional foods, food allergies are rare. In a study in South Africa, the indigenous people were changed to a “western diet.” Normally, on their traditional diet they would have been protected from food allergies, but on the western diet they experienced a sharp rise in them.[i]

Food is not part of you!  You may think that you are what you eat, but in reality, you have to break down EVERYTHING into its component parts; every molecule is absorbed and used to build up your own body.  If your body can’t break down your food properly, it cannot be absorbed and your immune system reacts to it.

A food allergy is an adverse immune response to a food protein. Proteins are long chains of amino acids that are wadded up into a ball.  In the stomach, these proteins are opened up into their long chains (“denatured”) so the enzymes in your stomach and intestines can cut them into individual amino acids. These amino acids are then absorbed and made into your very own protein. There may be several reasons that you don’t digest proteins:

  1. food allergy proteinsLow stomach acid
  2. Low enzyme production
  3. Inflammation in the intestines
  4. Bad bacteria in the stomach or intestines
  5. Toxins
  6. Parasites
  7. Lack of bile

Why do people get allergies to food?

When proteins aren’t digested, they go into the intestines whole and the immune system says, “That’s not me!” and start to fight against it.  This can cause all sorts of problems depending on many factors, such as the type of protein, the type of reaction (there are four primary types of reactions) and the amount of protein.

So, a food allergy is just a normal immune response to the presence of a protein that isn’t in the right place.  If our digestive system functions as it should, then we will have few or no proteins getting into the intestines in whole form.  They will all be broken-down into amino acids, which do NOT cause allergic reactions.  Only the whole proteins can cause a reaction, and start the inflammation cycle.

The more inflammation you have in the intestines, the worse the digestive system works, allowing more proteins into the intestines, causing more reactions.  This can continue throughout life.  The inflammation can be felt anywhere in the body, from rashes on the skin to headaches.

What are the symptoms of food allergies?

This is a very difficult question to answer because it can be anything – or nothing!  Many people (some experts think MOST) have no symptoms at all, but have inflammation inside their intestines without any noticeable problem.  Other food allergy symptoms include:

  • Gas
  • Bloating
  • Diarrhea
  • Constipation
  • Cramps
  • Allergic rhinitis (nasal allergies)
  • Sinus problems
  • Rashes of all types (Eczema, Seborrhea, Psoriasis, Urticaria, and so forth)
  • GERD (acid reflux)
  • Abdominal pain
  • Chest pain
  • Dandruff
  • Migraine Headaches
  • Chronic cystitis (bladder pain)

The list goes on and on.

The University of Chicago Celiac Disease center explains the symptoms of just one type of food allergy, which may apply to any other as well:

There are hundreds of signs and symptoms of [food allergy], many of them subtle and seemingly unrelated. Yet many people with [food allergies] have no symptoms at all. In those cases, the undamaged part of their small intestine is able to absorb enough nutrients to prevent symptoms. However, people without symptoms are still at risk for some of the complications…[ii]

What are the complications?

People with chronic inflammation in their intestines are more prone to many diseases — and not just of the intestines.  Of course, they may have gas, bloating, diarrhea, cramps, GERD, and other signs of intestinal inflammation, but they may also have poor absorption of nutrients that lead to other, seemingly unrelated problems, such as:

  • untreated food allergiesObesity
  • Diabetes
  • Neuropathy
  • Thyroid problems
  • Frequent infections
  • Arthritis
  • Fatigue
  • Autoimmune diseases (Lupus)
  • … and many others.

It also leads to a shortened lifespan, degeneration and decline in function.  Thus, food sensitivities are common, and life-threatening, making them a very important problem!

Are there any tests to see if you have food allergies?

Traditionally, skin testing using grids of many needles to inject tiny amounts of the food protein under the skin to see if it creates a reaction.  Unfortunately, this is not an accurate way to measure the reaction to foods in the intestines.  This method is about 50% reproducible; meaning if you do the same test again, you will get half of them the same – about like flipping a coin!

There are some new tests that are a little better, but have their own problems.  For example, we can measure antibodies to various proteins; however, you may have a reaction to a different protein in the food!  These are about 80% reproducible.  There are some cellular tests that determine whether your white blood cells react to the food, but again these tests aren’t consistent.  So, what do we do?

I often use the antibody test to get us close, or to give us some clues as to what might be going on.  Then we do the Elimination Diet, like Marilyn, above.  She showed reactions to milk, wheat, and candida, so we eliminated them. (For candida, we do a yeast cleanse which eliminates simple sugars).  The real test is to see if you have a reaction.  For those who don’t have any symptoms, it’s very hard to do this because you aren’t sure what you are looking for.  However, I have had several people with chronic fatigue and really no other issues just eliminate everything except lamb broth and green leafy vegetables for three weeks who have felt much better.

After eliminating a food (or multiple foods) for three weeks, you can start adding them back into your diet one-by-one.  Give only one day between them.  Any reaction will be apparent within one day. For more information about the elimination diet, check out our How to Eat Allergy Free article HERE.

How do I prevent allergies?

Prevention is the greatest thing you could do.  If you could stop food allergies from happening, then it would protect your health in many different ways.  Since you already know what causes the problem (poor digestion of protein), all we need to do is improve your digestion to digest protein well.

Remember, the acid in the stomach is important to denature the protein so the enzymes can break it down.  Protecting your stomach acid is therefore foundational.  This is done in several ways:[am4show guest_error=’noaccess’]

1. Keep your stomach empty as much as possible.

Nutritionists tell us that we always need to have something in our stomachs to keep our energy up.  This, however, is bad advice for digestion.  The “reset” button for stomach acid is an empty stomach and eating all the time creates a constant low level of acid.  By always having food in the stomach, the pH doesn’t get close to normal, nor does it get enough acid to denature some proteins.  On the other hand, having an empty stomach allows it to “reset” the pH to normal and produce more acid to aid in digesting proteins when we do eat.  This also prevents GERD, H. pylori infection, ulcers, and other stomach problems.  (The pH of plain water is 7.  More acid is a lower pH so if you have a pH of 1, that is very acidic and proteins will digest easier.)

This diagram demonstrates that your stomach’s pH is restored to a higher level when the stomach is empty with only 2 meals a day, versus frequent meals throughout the day.

Stomach pH

2. Avoid allergenic foods.

These include GMO foods, especially the ones that contain the BT toxin gene.  This is a toxin found in corn and potatoes that can incorporate into your intestinal bacteria, giving you a constant supply of the toxin and causing immune stimulation.

The other main problem foods that are highly allergenic are wheat and milk.  Wheat contains gluten that requires a very acidic stomach in order to digest it.  Milk seems to be digestible until it is pasteurized, or heated, changing the proteins and making them more acid-stable and hard to digest.  Raw milk would be an improvement.

3. Fast periodically.

Some of my patients do a weekly fast.  One woman has chosen Monday to be her fast day because she found that she could continue to eat her preferred foods if she took a day off.  She eats Sunday night, just drinks water on Monday, and then eats her normal breakfast on Tuesday morning.  After many years of GERD and other stomach problems, she has been a whole year feeling normal.  Remember, NOT eating is the way to reset the stomach.  A day off is great for your health in so many ways by allowing more efficient digestion, better enzyme production, and better acid production.

4. Avoid sugar.

The addition of sweet foods is destructive to the digestion because all of the bad bacteria and yeast grow on sugar.  Processed foods have been implicated in food allergies for many years, even though we may not have an allergy to the sugar itself.  Sugar causes inflammation.

5. Eat fiber.

Beans, peas, lentils, fruit and vegetables all contain fiber that the good bacteria in your intestines make into substances that suppress inflammation.

6. Avoid the things you know you react to.

I shouldn’t have to say this, but I do because I have had so many patients say, “I know I react to ___________, but I like it!”  Yet they continue to eat the thing they’re allergic to.  As long as you continue to eat what causes a reaction, you will not get better – remember the vicious cycle above.

how to prevent food allergiesRECAP:

  1. Eat fewer meals
  2. Avoid allergenic foods
  3. Fast periodically
  4. Avoid sugar
  5. Eat fiber
  6. Avoid the things that cause a reaction

Food allergies are not at all common in societies where they eat natural, unprocessed foods and don’t eat too much.  We are not destined to have food allergies because of our genes.  We have a wonderful digestive system that is incredibly complex and works very well when treated properly.

If you do periodic maintenance on your car, changing the oil, checking the brakes, and so forth, then why not on an infinitely more complex machine – your body!  Your digestive system is your primary interface with the world, bringing in all your energy and nutrients that you need to live, breathe, work, play, and do all that you do.

Keep it working properly and it will allow you to remain healthy for the rest of your life.  It’s not hard, and it’s worth all the care we can give it.

 

Dr. Scott SaundersDr. Scott D. Saunders, M.D. (Ask-an-MD) is a practicing physician, specializing in preventative health care, who utilizes eclectic health care for the whole family, including conventional, orthomolecular and natural medicine. He is also the medical director of The Integrative Medical Center of Santa Barbara in Lompoc, CA. He went to UCLA medical school and is board certified in family medicine. View natural remedies with Dr. Saunders at: http://drsaundersmd.com

 


[i] http://www.allergysa.org.za/journals/march2012/food_allergy_in_South_Africa.pdf
[ii] http://www.cureceliacdisease.org/living-with-celiac/guide/symptoms

 

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Are You A Glutton For Gluten?

Everyone has heard something about the dangers of “gluten,” yet few people really know what it is. Most people know it has something to do with wheat products, but seem confused about the topic. If that sounds like someone you know, read on!

What you’re about to read in the next 5 minutes will shock you. So, let’s start with the basics!

Wheat gluten is a worldwide cultivated grass from the Levant area of the Middle East. Globally, maize (corn) is the most produced food among the cereal crops; wheat is second and rice ranks third.

80% of US spring wheat comes from Montana, N. Dakota and S. Dakota. 3.5 million acres of spring wheat (other than durum) are planted in Montana every year, representing about 60% of total wheat plantings.

There Are Three Parts of a Wheat Kernel:

(Consider a typical bushel of wheat weighs 60 pounds.)

  1. Endosperm: Separated, the endosperm (50 pounds) is the source of white flour and contains the greatest portion of protein, carbs, iron and major B-vitamins such as riboflavin, niacin and thiamine. On average, 45 pounds of flour are milled from 50 pounds of endosperm. The remaining 5 pounds of endosperm is used for livestock feed.
  2. Bran: The bran (8.3 pounds) is included in whole wheat flour or marketed separately, and contains small amounts of protein, trace minerals, dietary fibers and B vitamins.
  3. Germ: The wheat germ (1.5 pounds) is the embryo or sprouting section of the seed. It has a high fat content (10%) that if not separated from endosperm during flour production, causes dough to be unmanageable.

The endosperm is composed of thin-walled starchy cells. This starch contains “gluten particles” that provide the stickiness in dough. Although endosperm has most of the protein, its protein quality is lower than in the bran and germ because it is less concentrated.

Keep in mind, gluten is almost 80% protein. But, as you’ll see, not all proteins are created equal.

Obviously, high quality wheat grows very well in the Dakotas and Montana. That’s because they have the right soils, temperatures and provide ideal semi-arid (dry) conditions. This is important because a wet rainy season results in wheat growing with lower protein (gluten) content, which is not good for the bakery business.

A lower protein content means lower gluten, and gluten is what makes dough sticky to work with. Different levels of stickiness are needed to produce specialty products, which is why “adding gluten” is necessary.

So, not only does gluten “enrich” many foods with protein, wheat gluten is also used for binding and texturizing purposes in many different foods.

Without gluten, hamburger buns would crumble and hotdog bun hinges would break, in turn ruining millions of picnics and back yard BBQ’s around the world.

When we break it down, we find gluten is made of two main proteins:

  1. Glutenin creates the elastic quality of vital wheat gluten: makes dough tough.
  2. Gliadin, the smaller protein molecule, dissolves in water and other liquids including alcohol, and is responsible for the syrupy properties of wheat gluten. Too much will make bread dough overly expansive. Gliadin is also used in cosmetics and personal care products

FACT: The smaller gluten protein, gliadin, is a trigger of many health problems.

These molecules breakdown even further inside your body and create “opium-like proteins” called “gluteomorophins,” which can enter your brain and cause all kinds of havoc. Gluten, containing glutamate crosses the blood-brain barrier irritating and damaging brain cells as an “excitotoxin.”

Gluten Is One Of Many Plant Anti-Nutrients

Fact is certain foods are good for you and other foods can actually do harm. Gluten is one of these harmful foods.

Unsprouted grains were in the “do-not-eat” category until about a hundred years ago when we really started eating so many refined grains.

About 10,000 years ago our ancestors learned the importance of sprouting, soaking and cooking grains to neutralize the plant toxins so they would be safe to eat.  But, somewhere along the way that knowledge was almost lost.

Our ancient ancestors knew that grains, beans and potatoes could be toxic if not prepared properly. Another word for these plant toxins is “anti-nutrients,” or phyto-toxins.

All Food Has Intelligent Design

Edible vegetables and fruits depend on us to eat them to spread their seeds around. However, a grain like wheat, rye and kamut are seeds in themselves and if eaten, they cannot sprout up new plants.

That’s why Mama Nature has given grains built-in natural pesticide and fungicide defenses.

Grains have evolved “enzyme blockers” that stop them from sprouting until they fall unto fertile ground having the right conditions. These same powerful enzyme blockers can neutralize your digestive enzymes as well1. Besides gluten, other anti-nutrients found in plants are “phytates, glycoalkaloids and lectins (wheat germ agglutinin).”

Gluten protein, phytates and lectins are defense chemicals for the wheat plant tribe, intelligently designed to repel outside threats from fungus, mold and pests.

Unfortunately, gluten protein is created to be difficult for people to digest, so it builds up inside your cells blocking normal body functions, and causing the immune system to attack itself (auto-immune dis-ease).

Gluten Can Trigger Critical Diseases

If you are gluten sensitive, you should know that gliadin, found in wheat protein, is also found in other grains like European spelt, rolled rye and barley corns.

This seemingly innocent protein can cause an autoimmune disorder in your small intestine called, Celiac disease.

The Journal of the American Medical Association (JAMA) published a large study pointing out that people with diagnosed, undiagnosed and “latent” Celiac disease or gluten sensitivity, had a higher risk of death, mostly from heart disease and cancer.2

Some of the first symptoms of Celiac disease are:

  • Fatigue
  • Abdominal cramping/bloating
  • Flatulence
  • Acidosis
  • Gluten ataxia (brain damage)
  • Mouth sores
  • Muscle cramping
  • Constipation
  • Night blindness
  • Tooth enamel defects
  • Edema (swelling)
  • Weight loss
  • Weakness

Naturally, having any — let alone a combination of these symptoms — can also lead to depression, irritability and an inability to concentrate.

Gluten can cause your body’s immune system to attack itself, as well as inflame the sensitive lining of your small intestine triggering complications from lack of nutrition to boot.

Gluten sensitivity (Celiac disease) blocks absorption of nutrients causing:

  • Amenorrhea (the cessation of a woman’s menstrual cycle)
  • Iron deficiency anemia
  • Bone disease
  • Hyperparathyroidism (over activity of the parathyroid glands)
  • Growth failure in children
  • Attention Deficit Disorder

Unfortunately, the list goes on and on.

This is exactly why leading physicians blame gluten sensitivity for many mysterious diseases that get misdiagnosed or just go undetected.

Another study compared the blood of 10,000 people from 50 years ago and compared them to 10,000 people today.3

What they found will shock you!

The number of people with Celiac disease increased by 400% in 50 years! 2 Presently, about 1 in 100 people (or 3,000,000 Americans) suffer from Celiac disease and many don’t know it.

Other diseases caused from eating gluten are:

  • Osteoporosis
  • Irritable bowel syndrome
  • Inflammatory bowel disease
  • Cancer
  • Rheumatoid arthritis
  • Lupus
  • Multiple sclerosis
  • Diabetes
  • Schizophrenia
  • Dementia
  • Migraines
  • Epilepsy
  • Nerve damage
  • Also linked to autism. 3,4,5,6,7

So, what can you do now?

There’s no doubt that dining in a world addicted to processed, refined and frozen foods can make eating healthy a challenge. What we do know is when people stop eating unsprouted grains or uncooked grains, Celiac symptoms gradually vanish.

In fact, some highly autistic children have experienced a complete or near-complete remission of symptoms, simply by removing yeast and gluten from the diet.

But, what if you like to eat bread? Well, that’s where ancient wisdom saves the day.

Dietary Wisdom From Our Ancestors

The Roman soldiers were known to live off from bread and water. So, if bread from grains is so bad for you, how did they have the strength and endurance to nearly conquer the entire known world back then?

The secret is they eat “sour dough fermented rye bread.”

Could it be that fermentation breaks down the gluten found in grains?

The answer is YES it does! PLUS, it also breaks down the other anti-nutrients that block the absorption of minerals and enzyme function.

Be careful to buy only “slow-fermented” sourdough bread.  Many commercially packaged breads labeled “sourdough” isn’t slow-fermented the old fashioned way from “mother dough.” They often use sour flavoring agents instead.

Get sourdough bread from a baker who uses a proper sourdough starter.9

After extensive research, I am convinced that eating a moderate amount of properly soaked, sprouted and sourdough fermented grains can be part of a good diet, even if you are gluten sensitive.

Soaking grains in warm water also neutralizes enzyme anti-nutrients, present in all grains, and stimulates the creation of numerous beneficial enzymes. The action of these good enzymes also increases the amount of many vitamins, especially B vitamins.

In India, rice and lentils are fermented for at least two days. In Africa, corn (a grain), millet and teff (an annual grass) are fermented for several days. Mexican corn cakes are fermented for up to two weeks. In Europe, grains were fermented for several days.10 Don’t forget: soy beans are fermented to make tofu.

.

Ezekiel 4:9® Bread also comes in specific gluten free and wheat free breads products from
FoodForLife.com

Another example is Ezekiel 4:9® sprouted breads. Because of the fermentation process, this bread provides an almost perfect protein, right up there with meat. I don’t know what the gluten content is, but I bet it’s pretty low. Plus, it’s naturally packed with living vitamins and minerals, too.

A final alternative for any “gluten gluttons” out there looking for a delicious source of gluten-free nutrition is “mesquite powder11.” It’s hard to find, but if you ask your local health food store they can order it.

I discovered Mesquite flour when I moved to the Sonora desert in Arizona about 20 years ago. The Sonora desert is only biologically “living” desert on earth. I’m told there are more than 5,000 different species of plants there and mesquite was one of the most valued crops for the ancient Hohokam Indians and other indigenous peoples of the area.

Mesquite flour replaces regular white flour or whole wheat flour, cup for cup. Mesquite flour is a delicious, low-glycemic flour that’s rich in protein (17%), micronutrients and 100% gluten free!

Try mixing this super food in with a protein shake to add a nutritional boost along with its sweet, healthful nutty flavor.

References
(1) Bandani AR (2005). “Effect of plant a-amylase inhibitors on sunn pest, Eurygaster integriceps Puton (Hemiptera: Scutelleridae), alpha-amylase activity”. Commun. Agric. Appl. Biol. Sci. 70 (4): 869–73. PMID 16628930.
(2)            Ludvigsson JF, Montgomery SM, Ekbom A, Brandt L, Granath F. Small-intestinal histopathology and mortality risk in celiac disease. JAMA. 2009 Sep 16;302(11):1171-8.
(3) Rubio-Tapia A, Kyle RA, Kaplan EL, Johnson DR, Page W, Erdtmann F, Brantner TL, Kim WR, Phelps TK, Lahr BD, Zinsmeister AR, Melton LJ 3rd, Murray JA. Increased prevalence and mortality in undiagnosed celiac disease. Gastroenterology. 2009 Jul;137(1):88-93
(4)             Sedghizadeh PP, Shuler CF, Allen CM, Beck FM, Kalmar JR. Celiac disease and recurrent aphthous stomatitis: a report and review of the literature. Oral Surg Oral Med Oral Pathol Oral Radiol Endod. 2002;94(4):474-478.
(5) Margutti P, Delunardo F, Ortona E. Autoantibodies associated with psychiatric disorders. Curr Neurovasc Res. 2006 May;3(2):149-57. Review.
(6)             Ludvigsson JF, Reutfors J, Osby U, Ekbom A, Montgomery SM. Coeliac disease and risk of mood disorders–a general population-based cohort study. J Affect Disord. 2007 Apr;99(1-3):117-26. Epub 2006 Oct 6.
(7) Ludvigsson JF, Osby U, Ekbom A, Montgomery SM. Coeliac disease and risk of schizophrenia and other psychosis: a general population cohort study. Scand J Gastroenterol. 2007 Feb;42(2):179-85.
(8)            Hu WT, Murray JA, Greenaway MC, Parisi JE, Josephs KA. Cognitive impairment and celiac disease. Arch Neurol. 2006 Oct;63(10):1440-6.
(9) Nanna A. Cross; Corke, Harold; Ingrid De Leyn; Nip, Wai-Kit (2006). Bakery products: science and technology. Oxford: Blackwell. p. 551. ISBN 0-8138-0187-7.

 

(10)         Fallon, Sally with Enig, Mary. Nourishing Traditions, The cookbook that challenges politically correct nutrition and the diet dictocrats. Second edition. New Trends Publishing, Inc. Washington, DC 20007. 1999-2001.
(11) Navitas Naturals, Mesquite Power, organic mesquite powder.
Martin Jacobse, a hearing and speech specialist of 30 years, was first inspired by the natural home remedies used by his Cherokee Grandmother. He has since expanded his interests into naturopathic, alternative and energy medicine. Excited to share his findings and close the gap between the medical profession and natural home remedies, Jacobse found a passion as an independent medical researcher and ghost writer, dedicating his life to getting the word out as a consumer health advocate for Barton Publishing. Jacobse spends his free time practicing the healing art of magnetic Qigong, publishing books and enjoying the quiet of a small horse ranch near the Tonto National Forest in Arizona.

 

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