Healthy by Nature radio show this week
Matthew Budoff, MD, Professor of Medicine at the Los Angeles Biomedical Research Institute was interviewed on television concerning a fascinating study which showed that a natural substance can reverse plaque in the arteries. Also, one of the show favorites, Stuart Tomc, brings information from the World Economic Forum on top international trends—including the effect of misinformation on the internet. Call the live show with questions at 1-800-281-8255. Click here to find podcasts, show archives and how to listen nationwide.

When does enough become too much?
In last week’s newsletter I discussed fluoride. As you recall, it is a chemical added to municipal water in most areas of the US but forbidden in most of the rest of the developed world. One of my guests Saturday, a renowned nutritionist, pharmacist and founder of a widely-respected clinic, Jim LaValle, seemed to be choking back outright laughter when I asked him if there was a nutritional need for fluoride that I had overlooked. His answer was “No”. Fluoride is not a nutrient and competes in the body with iodine which we desperately need to make thyroid hormone. Excess fluoride can kill, so that definitely goes under the heading “too much of a bad thing”.

Copper on the other hand is a mineral that our bodies absolutely must have for a multitude of important purposes. Deficiency of copper can cause problems with the nervous system, blood disorders (a type of anemia), poor immune function, osteoporosis, osteoarthritis, rheumatoid arthritis, cardiovascular disease, colon cancer, frequent infections, low energy, problems with connective tissue and low birth weight babies.

When you look at the following list of foods that are rich in copper, you can imagine that the diet of many folks might keep them from maintaining adequate copper levels: shellfish, organ meats (e.g., liver), whole grains (NOT white flour for example), beans, chocolate, peanuts, pecans, whole grain wheat, rye, lemons and raisins. Somewhat less copper is contained in potatoes, peas, red meat, mushrooms, kale and apples, but those are better sources than most other fruits. Plant sources are not as readily absorbed as animal sources and so vegetarians may be more frequently deficient. Sugar and fructose may reduce copper stores.

At the other end of the spectrum from deficiency is excess. The science is quite confusing, but excess copper storage is suspected of contributing to some cancers and to Alzheimer’s where copper in the blood seems at least predictive of it). How is it possible for something we need to become a liability? While copper in proper amounts helps the body build anti-oxidant enzymes, in oversupply, it becomes an oxidant. Also, copper has a rather antagonistic relationship with iron and zinc and must be kept in balance with them. Because zinc is tremendously important for immune function (and hundreds of other functions in the body), another way that excess copper might cause mischief is by forcing marginal levels of zinc even lower.

Except in the case of those with certain rare metabolic diseases, people who eat a varied diet of whole real foods should not suffer from too little or too much copper. Theoretically, overdoing high copper foods might be an issue, but more often Industrial exposures, medications that contain copper, copper household plumbing and unlined copper cookware should be suspected. Copper bracelets are marketed for arthritis. The only people they might help would be those who are deficient in copper. Others might actually be harmed.

Unwise copper supplementation is also a concern. I don’t recommend taking separate copper supplements unless directed to do so by a qualified nutritional professional who has tested you to make sure that is truly what you need. However, I don’t worry a bit about a little copper in a superior multi-vitamin like Doctor’s Best. Dr. Kidd has included the appropriate amount and in a very favorable balance with zinc.

In general, I’m not a fan of the FDA’s guidelines for daily doses of vitamins—we often need many times over what they recommend. There is little harm in overcompensating. However, minerals are trickier and the recommended levels are much closer to being correct for the average person. (Hmm, as soon as I said that I thought of calcium. I believe the FDA tends to suggest too high a level on that one.)

Happy Mother’s Day
Take the day off!

Last Week Follow-up
LINK to that show in the archives. We had a double header of super stars! Fred Pescatore, MD discussed natural approaches to allergies. He is the author of The Allergy & Asthma Cure. Currently, you can get a copy free of that book (or my book on acid reflux) with the purchase of 2 boxes of Dr. Ohhira’s Probiotic. (Call 1-877-673-2536.) Jim LaValle, R.Ph.,C.C.N. answered questions about his new book, Your Blood Never Lies: How to Read a Blood Test for a Longer, Healthier Life.

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MY BOOKS:

Fat-Free Folly. Challenges dangerous mainstream thinking about fats. Supported with generous amounts of current science and grounded in a common sense historical framework. Learn how to build health and lose weight while enjoying more delicious food.

Natural Alternatives to Nexium, Maalox, Tagamet, Prilosec & Other Acid Blockers. Subtitle: What to Use to Relieve Acid Reflux, Heartburn, and Gastric Ailments. Besides explaining the dangers of these medications and helping fix the real cause (which is seldom too much acid) this book is also helpful for solving other digestive problems.

Aloe Vera – Modern Science Sheds Light on an Ancient Herbal Remedy. Research shows that Aloe has benefit beyond skin and digestion–also for immune function, detoxification, nutrient absorption, blood antioxidant levels, blood sugar regulation and more. Learn how to pick the most potent brands.

The information contained in this newsletter has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure or prevent any disease. The contents are for informational purposes only and should not be used as a substitute for professional medical advice.

Copyright 2014 Martie Whittekin, CCN