I certainly do not. Reviewing some of the latest published studies on vitamin D one caught my attention appeared in the Journal of Infectious Diseases in October 2009. The study was conducted in Tanzania, a country particularly affected by the HIV epidemic, with 884 infected pregnant women.

And the results were quite significant:

- 61% higher mortality during follow-up in children born to mothers with low vitamin D.

- 50% more cases of HIV measured in the sixth week of birth in children born to mothers with low vitamin D.

- 49% fetal mortality or HIV infection detected at birth in mothers with low vitamin D.

The literature of vitamin D in relation to HIV has become very small. It is hoped that in future further this issue as has happened in recent years with many other problems and diseases in connection with this vitamin. Fortunately, these studies seem to start to arrive, to point to the direction probably assumed. A study published in January 2010 in the Scandinavian Journal of Infectious Diseases reported figures of vitamin D in 115 HIV-positive men aged 19 to 63 years: 36% had insufficient securities, 20% poor and 4% severely deficient. “This study concluded that the prevalence of vitamin A deficiency is high in HIV-infected patients.

- “Perinatal outcomes, including mother-to-child transmission of HIV, and child mortality and their association with maternal vitamin D status in Tanzania”, Journal of Infectious Diseases, October 2009

- “Deficiency of 25-hydroxyvitamin D in male HIV-positive patients: A descriptive cross-sectional study”, Scandinavian Journal of Infectious Diseases, January 2010

Gluten-free diet autism must follow a regime free of gluten and casein foods, and who show intolerance to these proteins. Gluten occurs in grains such as wheat, oats, barley, rye and their derivatives and casein in milk and food from it.

When an autistic child is diagnosed with the disease, both the gluten and casein, should not be eliminated dramatically, to not display anything like the withdrawal syndrome.

Since it appears that casein has a greater influence is the first to eliminate and from the sixth week of gluten.

The diet of a celiac autism should be based on:

• Fruits and vegetables or cooked, they provide vitamins and minerals

• Cereals suitable for celiacs gluten such as rice, corn, quinoa, amaranth, tapioca, or buckwheat, which provide protein and carbohydrates.

• Vegetables, for their contribution of carbohydrates, one must say that by failing to take dairy products, may have a vitamin deficiency that must supply by providing a cereal + a legume (eg beans with rice, preferably whole grain, vitamin that is) to get a complete protein.

• Milk can be substituted for the almond or soy, the latter provides many vitamins.

• The Autistic celiac can eat sugar, honey, jams and jellies, preferably homemade.

• The nuts and seed oils and olive oil provide essential fatty acids.

• Consuming nitrate-free meats, poultry and fish, the latter preferably blue, for its contribution of fatty acids.

• Take particular care to sausages, are harmful to autistic children for possible celiac gluten content.

Why Does My Body Vitamin B1?

The B family of vitamins is a big one! Vitamin B1, also known as thiamin, helps your body to refuse disease and diseases of the nervous system. But this is just the beginning.

Vitamin B1 was discovered in the search for a cure for beriberi. It is a key element in the domino effects that provide energy to the body. This helps your body convert food, fat production and protein metabolism. Thiamin is also beneficial for people with Alzheimer’s disease and other mental degeneration and damage. This can also help improve mental function in people suffering from epilepsy.

Most foods are high in vitamin B1 – but trace amounts can be found in many different foods. This occurs naturally in beef and pork, oysters, green peas, and beans from Lima. You will also find thiamin in foods “fortified” as breads and cereals. However, the high cooking temperatures can destroy thiamin. Thiamin is also water soluble, which means that it can leach out of food in the cooking water. The sulfates and baking soda can destroy thiamin content in their vegetables – a quantity that is small enough already. Reducing the amount of water you use and maintain low temperatures can help preserve the vitamin B1. The microagitacion or steaming are the best ways to keep the vitamin B1 in their food.

This “enriched” on the label means three B vitamins – thiamin, niacin, and riboflavin – and iron has been added to food to compensate for nutrients that were lost during processing.

The U.S. recommended daily allowance for thiamin is 1.2 milligrams for men and 1.1 milligrams for women until age fifty. Try pistachio nuts, hazelnuts or filberts, cashews, or sunflower seeds if you are not fond of peas, lima beans, or oysters.

If you do not get enough thiamin in your diet, you may end up with the same disease that led to the discovery of vitamin B1! Beriberi comes to two forms – wet beriberi causes fluid accumulation and leads to heart failure, dry beriberi causes numbness, weakness, loss of appetite, and nervous system dysfunction.

Like any engine, our body needs not only an excellent fuel (good food), but also very good oils (called “unsaturated”).

Setting aside the outset of trans fatty acids, (which form toxic isomeric polyunsaturated fatty acids), the most harmful to health: what are the margarines based oils extracted hot and refined and all products labeled “partially hydrogenated oil”: the industrial pastries, snacks, crackers, chips, fried foods.

The important point is that there are two main types of fats composed of various fatty acids on the one hand, saturated fatty acids (no double bond), and secondly, the unsaturated fatty acids which divide themselves into fatty acids monounsaturated (one double bond) fatty acids and polyunsaturated (many double bonds). The presence of double bonds and their numbers which give the unsaturated fatty acids, their fluidity, while saturated fats are more solid at ordinary temperatures.

Saturated fatty acids are predominant in animal fats and action mainly energy. The surpluses are stored in the body, with a consequent overload disorders such as obesity, diabetes, fat, cardiovascular disease, etc..

The polyunsaturated fatty acids are “essential” to be provided by the diet, and, unlike saturated fats, they do not accumulate in the body for storage.

Acids include monounsaturated fats, the most widely used is oleic acid, the main component of olive oil and fat duck and goose.

The polyunsaturated fatty acids are grouped into two families (following the establishment of the first double bond:

- The omega-6: With its simple form, linoleic acid and its polymeric forms, the gamma-linolenic acid (GLA) and arachidonic acid present in vegetable oils;

- The family of omega-3: With its simple form, linolenic acid, mainly found in vegetable oils and forms long chains, eicosapentaenoic acid (EPA) and docohexaénoïque acid (DHA) or cervonique1 acid which are mainly contained in fish oils.

Omega-3 and omega-6 are the two main families of fatty acid precursors of messengers of cellular metabolism, eicosanoids, types of hormones produced by all cells of the human body continually to act as “messengers” cellulaires2 . Both families use the same biological pathway, the same enzymes, vitamins and trace elements to synthesize these messengers (which may then cause the phenomena of competitive inhibition).

GLA (designated as Omega-6 gamma) maintains skin hydration and helps balance hormones in women during the menstrual cycle. It is the direct precursor of anti-inflammatory prostaglandins PGE1, contributing to the maintenance of tissue integrity digestive, respiratory, circulatory and joints, while the EPA is a precursor of anti-inflammatory prostaglandins PGE3 also involved in protecting the body: their association is beneficial.

The EPA has also to inhibit the synthesis of arachidonic acid pro-inflammatory: it is the source of most good anti-inflammatory eicosanoids, vasodilators and antiplatelet agents.

DHA, the major constituent of neurons, is recommended for pregnant and lactating women. It helps maintain the upkeep of visual function, cognitive and emotional for all ages.

Main dietary sources:

- Linoleic acid sunflower oils, corn, grapeseed.
- Gamma-linolenic acid (GLA): milk, borage oil and primrose.
- Arachidonic acid: peanut oil, meats, eggs, milk, cheese.
- Alpha-linolenic acid (ALA): nut oils, soy, canola, black currant.
- EPA and DHA: almost exclusively in oils from fatty fish.

Besides the big eaters of fatty fish from cold seas (Eskimo) or those who strictly follows the Cretan diet (rich in omega-3 plant), we are all deficient in Omega 3, especially since the industrial revolution where food the ratio omega-6 to omega-3 which was about 1 in the prehistoric past is present 10 to 15. To protect us from inflammation and thickening of blood, he should return between 2 and 5.

To be healthy, we should therefore eat more:

Alpha Linolenic Acid (ALA), omega-3 the simplest, which is found mainly in flaxseed oil, walnuts and canola in the nuts (5/day) and salad of purslane, arugula, mache …

Omega-3 long-chain (EPA and DHA) provided by fatty fish: mackerel, sardines, herring, salmon, etc.. but this is not always easy, because these fish may be more or less rich in Omega 3 (as they are wild or farmed, according to the fishing area and season and what is worse, when they are after food chain, they are often polluted by heavy metals is the case of tuna).

We see that food supplements are almost essential, especially since it is double the dose in case of cardio-vascular diseases, the tripling in cases of inflammatory diseases, dermatological tumor quadrupling in the case of neurological diseases.

Why nutritional supplements?

In this period of Lent when some practice some dietary restrictions and are, hence, more attention to what they eat, we had the idea to ask the doctor Patrick Theillier why he favored in the life of every day, use of dietary supplements. Of course it does not blame anyone for it consumes not, nor seek to persuade any strength, simply the opportunity to address a practice that spreads for obvious reasons.

There is much talk today of dietary supplements without knowing what to think. How to recover from the spate of advertising information displayed on food packaging? Whom to trust? Must be treated by dietary supplements, what is now called micro-nutrition or nutritherapy? If everyone was healthy, this would not even bother to ask questions. This is unfortunately not the case. It has certainly added years to life, but not so much life to years! In the West, as Aldous Huxley once said: “The medicine has made so much progress that nobody is in good health.” Indeed, nature is so mishandled that it no longer essential nutrients. Industrial agriculture and intensive farming, developed over the last fifty years in Western countries produce food depleted in micro-nutrients necessary to health as are vitamins, minerals, trace elements, fatty acids and essential amino acids and enzymes. Thus, it provides consumers with quality food, which cause poor health. Furthermore, our intestinal flora, essential for proper digestion and nutrient absorption is not taken into account by ordinary medicine, which is regrettable, we know well today.

All this has led to failures and fouling harmful to our health, participating (with other factors such as physical inactivity, stress, excess calories or toxic alcohol, tobacco, coffee, pesticides and additives food) to the onset of functional form field “diseases of civilization”. It may be difficult to treat disorders such as chronic fatigue, susceptibility to infections, Fibromyalgia, issues of sexuality and fertility, reduced memory, osteoarthritis, osteoporosis, etc.. ranging up to severe conditions: degenerative diseases (diabetes, cardiovascular diseases, cancer, autoimmune diseases, macular degeneration, Alzheimer’s, etc..).

There is not much choice: to stay healthy now, we must reform our deeply diet. This is especially true for people spasmophilia field which make up 17% of the population whose nutritional needs are highest. But changing your diet is not always easy, it is wise to begin by adopting nutritional supplements that can gradually reform the way they feed. The micro-nutrition should lead to good nutrition. Still need to know what to take.

Nutrition Therapy is based on a tripod that takes into account: a balanced intestinal flora, proper lubrication of the body and an intake of nutrients working synergistically.

The intestinal microflora or microbiota

We do not know enough of the intestine is the backbone of our health by the mucosa which is our largest area of exchange with the outside world (400 m2, an area the size of a tennis court) and the microflora or microbiota (consisting of 100 000 billion bacteria more than 800 different species). This microflora is not only crucial to digestion with the multiple enzymes it produces, but also to immunity because it forms a real ‘central immune.

The abundance and low status and balance of the microflora are the basic pillars of our health: it protects us against infectious germs; synthesizes many enzymes needed for proper digestion, involved in the synthesis of vitamin B12 and K, the degradation of cholesterol and exogenous hormones in excess, and the absorption of phyto-hormones, it also produces components essential to the intestinal epithelium, and finally prevents the passage of bacterial neurotoxins.

Seems it is the main component of what we are specific, namely an important component of our field.

Excessive consumption of gluten content in grains and modern protein cow’s milk causes an alteration of intestinal mucosa causing hyperpermeability of the mucosa. This leaves then enter the blood macromolecules and bacterial food that will, according to our genetic predispositions:

- Is going to fix some parts of the body (myelin sheath, joints …) and trigger an inflammatory reaction causes many degenerative diseases (multiple sclerosis, osteoarthritis, rheumatoid arthritis …);

- Or be eliminated by excretory generating various diseases: skin (acne, eczema, psoriasis), nose (rhinitis and chronic sinusitis), lungs (asthma, chronic bronchitis).

The intestine, with its mucosa contains 100 million neurons (as far as the spinal cord) is also a real axis neuro-endocrine-immune connection in the brain (the axis psycho-emotional), making a score of neurotransmitters, including serotonin-regulating mood and is involved in depressive disorders. Hence the importance of acting on the ground and start all nutritherapy by action on the intestine with prebiotics and probiotics.

Prebiotics are soluble fibers that support the elective so protective intestinal microflora. These soluble fibers are pectin or oligosaccharides fruit extracts, vegetables or cereals. Fermented by the microflora of protection, they produce volatile fatty acids that strengthen the barrier effect against pathogenic bacteria. Consumption of prebiotic fiber restores the balance of microflora and improve intestinal transit.

The probiotic bacteria consisting primarily of the genera Bifidobacterium, Lactobacillus and Propionibacterium oppose the proliferation of microflora putrefying too common in the modern diet (diet rich in animal protein), which is manifested by the production of malodorous gases from waste harmful to the colon mucosa (irritation, and chronic inflammation, and malignant) and compounds (amines, nitrosamines) toxic to the liver. Probiotics also have a preventive and remedial allergies (though many now) acting on immunity through the intestine which is the central regulator.

The combination of a more balanced diet, prebiotics and probiotics, will gradually reduce the hypermeability the intestinal mucosa and the passage of macromolecules and bacterial food “foul” or “irritate” the organization. This is the best way to deal thoroughly and naturally all these chronic diseases continue to invade us.

Broccoli contains the most fiber. This shows a test of the Consumers in 15 vegetables. Three large spoonfuls broccoli contains 4.5 grams of fiber, followed by carrots, red cabbage and green beans. Fibers include ensuring that you can reach the toilet and can not get short of constipation. An adult has 30 to 40 grams of fiber per day. That is much more than a serving of broccoli or red cabbage. What are fiber-rich foods? How do you get inside that you have enough fiber?

Many people get less than the recommended amount of fiber will. The average is between 20 and 25 grams. Consequence: slow stool, hemorrhoids and so on. You therefore need enough fiber to get no complaints. Some fibers also have a positive effect on blood pressure and cholesterol. This reduces the risk of cardiovascular disease.

Saturating effect
Did you know that fiber to help tackle obesity? They contain just under calories, but give a feeling of fullness. If you after a couple of wholemeal bread will pull less than white bread.

Rich Fiber Products
Fibers are except bread and vegetables, legumes and vegetables also. Did you know a berry bowl 8 and 3 grams of dried figs contain 11 grams of fiber? Pulses are also real biggies fiber. What products are high in fiber, dietary fiber found in our table.

Fiber Table
This table shows the average fiber size per household (tablespoon, cut etc.). The dietary fiber table lets you compare foods. So is pasta or rice in little or no fiber, unless you opt for the wholemeal version. Potatoes and wholemeal bread are however high in fiber.

How do you eat fiber?
Eat at least 2 grams of vegetables, 2 fruit, about 6 slices of wholemeal bread and potatoes 2 ounces / whole grain pasta or rice / pulses per day. Variety is important. Agree with such potatoes Exchange off lentils. Dine berries in a bowl instead of a “standard” apple or orange.

Disc Five
If you eat the recommended amounts of the pyramid, you get enough fiber will.

Why Does My Body Vitamin B2?

So many B vitamins folic acid, B6, B12 … And our bodies need all of them! Vitamin B2 was discovered by accident in the early part of 20th century when dietitians seeking an enzyme that promoted the growth of the food. What they found instead was a yellow substance that we now know as riboflavin – also known as vitamin B2!

Along with the other B-complex vitamins, vitamin B2 helps the body make energy from carbohydrates, fats, and proteins. Riboflavin especially promotes energy production in the brain! Researchers believe that vitamin B2 may be able to help bring relief to victims of migraine and help prevent cataracts. A recent study of older women found that those who ate more vitamin B2 had the lowest level of cataract formation.

Vitamin B2 works with glutathione – an enzyme that helps to clear free radicals from the body. When glutathione levels are low, riboflavin may help to regenerate the enzyme. Glutathione is also important for people with sickle cell anemia, five milligrams of riboflavin daily may help increase the amount of glutathione and iron in the blood. Riboflavin can improve iron levels in people with iron deficiency anemia, too.

Even in large quantities, riboflavin is not toxic. Some people only need five to ten milligrams per day, the average adult needs between one and two milligrams per day – but the body can absorb as much as twenty milligrams at a time. However, this vitamin has a fluorescent yellow color that can affect the color of your urine. Not sure if you get enough vitamin B2 in your diet? Some signs of a vitamin B2 deficiency include skin hypersensitivity to light and greasy, flaky, dry.

The single best source of vitamin B2 is milk. Other dairy products like cheese, yogurt, cottage cheese, and ice cream are also good sources of riboflavin. You can get lots of vitamin B2 from other sources such as meat (especially organs like liver and kidney), leafy green veggies, and enriched breads and cereals. Keep in mind that light can destroy riboflavin in food – as much as 50% of the content of riboflavin in milk, for example, can be lost in just four hours of light exposure.

Your body does not need massive amounts of chromium, but really needed a bit of chrome in order to function properly.

The extent absorbed intestinal very low amounts of chromium – not much more than two and a half percent of the chromium consumed at most. What your body really does absorb is stored in the liver, spleen, tissue, and bones.

What helps to improve absorption of chromium?

Vitamin C (found in fruits and veggies) nicotinic acid (a B vitamin found in beef, poultry, fish, and whole grains)

You need not emphasize on consumption of chromium. The body needs very little – about 25 micrograms per day for women and 35 micrograms per day for men. For most healthy adults, the loss of chromium is not an issue.

What stores can reduce chromium from your body?

Diets high in simple sugars may increase the amount of chromium that your body emits. Infection and stressful states (such as physical trauma) can increase chromium loss. Pregnancy and lactation can increase the loss of chromium. Aging can make a person more vulnerable to a chromium deficiency – studies have shown that older adults have less chromium in the hair and blood than younger adults. However, it is difficult to measure definitively state chromium stores.

The reports of chromium deficiency in adults are rare. Most people get all the chromium they need by eating a varied diet. Chromium supplements are widely available – both as a single ingredient supplements as supplements multiingrediente. And so far, no research has indicated that high intake of chromium is harmful.

A group of people who can benefit from supplemental chromium is getting diabetes, especially type 2 diabetes. “Studies have shown that chromium can help correct the glucose intolerance and insulin resistance in animals – and it would be wonderful if a common mineral could do the same for people? So far, the research data on people have been inconclusive. More research is planned to investigate the possible benefits of chromium for people with diabetes.

According to the World Health Organization, iron deficiency is the number one nutritional disorder in the world – as much as eighty percent of the world population may be iron deficient. As many as thirty percent of the world population may have anemia resulting from iron deficiency.

Iron deficiency usually develops gradually. This begins in the body with a negative iron balance – when your iron intake is not the body’s daily requirement of iron. At first, your body stores of iron are depleted, but the level of hemoglobin in their blood stays there. Anemia develops when the body’s iron stores and iron levels in blood are both weak.

Who is at greater risk for iron deficiency?

Women of childbearing age and pregnant women Preterm children of low birth weight children Teens Older Women and children who are individuals of very heavy menstrual periods with kidney failure, especially those on dialysis Individuals gastrointestinal disorders (such as celiac disease and Crohn’s disease) that can inhibit iron absorption.

Adult men and postmenopausal women are at low risk to develop iron deficiency.

Pregnant women need about twice as much iron as do non-pregnant women. Why? A pregnant woman has an increased blood volume and iron needs is her and her baby. With the expected blood loss during delivery, the additional iron is also helpful. The U.S. recommended daily allowance for iron for pregnant women is 27 milligrams per day. According to reviews, more than half of all pregnant women becomes less than they need – about half what is recommended.

Signs of iron deficiency anemia include:

The feelings of fatigue and weakness Decreased performance at work or school slows cognitive development during childhood slows social development during childhood difficulty maintaining body temperature reduced immune system function (which may increase their chances of developing an infection) Inflammation of the tongue (known as glossitis)

A deficiency of vitamin A can cause apparent iron deficiency – Vitamin A helps mobilize iron from storage sites in the body. When you do not have enough vitamin A, your body is limited in its ability to use stored iron. It may seem that you have an iron deficiency, but lack of vitamin A is the real problem.

When the body does not take in enough zinc or zinc is not being absorbed in the right amounts is possible to develop a zinc deficiency.

What are the signs of zinc deficiency?

Including growth retardation Hair loss Loss of appetite, delayed sexual maturity, diarrhea, weight loss, and other gastrointestinal issues. The skin and eye injuries, problems with delayed wound healing of the smell and taste Mental lethargy.

Some people are at higher risk of zinc deficiency than others, including:

Vegetarians. The body tends to absorb less zinc from plant foods than animal sources. If you follow a vegan diet or vegetarian, you may need as much as fifty percent more zinc than a person in an omnivore diet. Alcoholics. Thirty to fifty percent of alcoholics may suffer from zinc deficiency. Why? Because alcohol can decrease the absorption of zinc in the body and increase the loss of zinc in the urine. People with digestive disorders like Crohn’s disease and celiac sprue. Individuals who experience frequent or chronic diarrhea can lose large amounts of zinc. Individuals who have had gastrointestinal surgery to remove part of the intestine may also be at risk for zinc deficiency.

There is no one test can measure your body gets enough if enough zinc. Your health care professional will look at risk factors and symptoms in order to decide whether you need a supplement.

Zinc toxicity, too much zinc in your system is a possibility. Consumption and more than 150 milligrams of zinc daily can lead to reduced immune system function, reduced levels of good cholesterol, gastrointestinal side effects, and changes the role of copper and iron.

Most adults would save the consumption of zinc under forty milligrams per day. Children between 9 and 13 should stay under twenty-three milligrams per day, children between 14 and 18 should stay below thirty-four milligrams per day.