Ben Fuchs

Ben Fuchs is a nutritional pharmacist from Colorado. He specializes in using nutritional supplements when other healthcare practitioners use toxic pharmaceutical drugs.He is the founder and formulator of Truth Treatment Systems for skin care, host of The Bright Side syndicated radio show, a member of Youngevity's Scientific Advisory Board, health expert and frequent guest on Coast to Coast am with George Noory."The human body is a healing and regenerating system, designed divinely to heal & renew itself on a moment to moment basis." "Take charge of your biochemistry through foods and supplements, rather than allow toxic prescription drugs to take charge of you." ~Ben Fuchs

May

2013

The Importance of Stomach Acid

By Ben Fuchs | Pharmacist Ben

What is the importance of stomach acid? According to an article in USA Today, Americans spend almost a billion dollars annually on over-the counter acids and over 13 billion dollars on the prescription varieties. Despite these facts, according to many health care practitioners, deficiencies in stomach acid production is a more significant problem than hyper-secretion.

A little known but vital consideration is the importance of having enough stomach acid. The stomach is supposed to secrete acid to break down food into a soupy consistency called chyme. Acidification of food is required for absorption of key nutrients as well as to stimulate digestive juices from the pancreas and gall bladder.

Regular antacid use can impair both the normal digestive process and is associated with numerous health symptoms such as osteoporosis and hip fractures, malabsorption of critical nutrients like selenium, iron, and vitamins A, E, and the B-complex. And it may actually cause an increase in stomach acid production known as acid rebound.

Determinants of Gastric Acid (Stomach Acid) Secretion

By Adam L. VanWert, Pharm.D., Ph.D. (Own work) [CC BY 3.0 (http://creativecommons.org/licenses/by/3.0)], via Wikimedia Commons

Wikipedia: Gastric Acid
Gastric acid, gastric juice or stomach acid, is a digestive fluid formed in the stomach and is composed of hydrochloric acid (HCl), potassium chloride (KCl) and sodium chloride (NaCl). The acid plays a key role in digestion of proteins, by activating digestive enzymes, and making ingested proteins unravel so that digestive enzymes break down the long chains of amino acids. Gastric acid is produced by cells in the lining of the stomach, which are coupled in feedback systems to increase acid production when needed. Other cells in the stomach produce bicarbonate, a base, to buffer the fluid, ensuring that it does not become too acidic. These cells also produce mucus, which forms a viscous physical barrier to prevent gastric acid from damaging the stomach. The pancreas further produces large amounts of bicarbonate and secretes bicarbonate through the pancreatic duct to the duodenum to completely neutralize any gastric acid that passes further down into the digestive tract.

The main constituent of gastric acid is hydrochloric acid which is produced by parietal cells (also called oxyntic cells) in the gastric glands in the stomach. Its secretion is a complex and relatively energetically expensive process. Parietal cells contain an extensive secretory network (called canaliculi) from which the hydrochloric acid is secreted into the lumen of the stomach. The pH of gastric acid is 1.5 to 3.5[1] in the human stomach lumen, the acidity being maintained by the proton pump H+/K+ ATPase. The parietal cell releases bicarbonate into the bloodstream in the process, which causes a temporary rise of pH in the blood, known as an alkaline tide.

The highly acidic environment in the stomach lumen causes proteins from food to lose their characteristic folded structure (or denature). This exposes the protein’s peptide bonds. The gastric chief cells of the stomach secrete enzymes for protein breakdown (inactive pepsinogen, and in infancy rennin). Hydrochloric acid activates pepsinogen into the enzyme pepsin, which then helps digestion by breaking the bonds linking amino acids, a process known as proteolysis. In addition, many microorganisms have their growth inhibited by such an acidic environment, which is helpful to prevent infection.

May

2013

What Really Causes Cancer?

By Ben Fuchs | Pharmacist Ben

There is no more significant unknown Nobel laureate in the world of health than Dr. Otto Warburg. This brilliant German biochemist, who garnered the prize in 1931 for his work with respiratory (oxygen) enzymes, clearly demonstrated the distinguishing feature of all cancers as being changes in cellular respiration.

What this means is Dr. Warburg discovered that deficiencies in oxygen make cells cancerous. The fundamental property, according to his well researched findings, of cancer tumors are disorders of oxygen utilization. Cancer cells are normal cells that are suffocating.

Two of the best ways to improve cellular oxygen are to take generous quantities of Omega 6 and Omega 3 Essential Fatty Acids, which function as storage and transport forms for oxygen. And, make sure your breathing deeply and powerfully whenever possible.

Otto Heinrich Warburg (October 8, 1883 – August 1, 1970), son of physicist Emil Warburg, was a German physiologist, medical doctor and Nobel laureate. He served as an officer in the elite Ulan (cavalry regiment) during the First World War, and won the Iron Cross (1st Class) for bravery. Warburg was one of the 20th century’s leading biochemists. He won the Nobel Prize of 1931. In total, he was nominated an unprecedented three times for the Nobel prize for three separate achievements. [Wikipedia]

Warburg Hypothesis
The Warburg Theory of Cancer or “Warburg hypothesis” (as distinguished from the Warburg effect) postulates that the driver of tumorigenesis is an insufficient cellular respiration caused by insult to mitochondria. The Warburg Effect describes the observation that cancer cells, and many cells grown in-vitro, exhibit glucose fermentation even when enough oxygen is present to properly respire. In other words, instead of fully respiring in the presence of adequate oxygen, cancer cells ferment. The current popular opinion is that cancer cells ferment glucose while keeping up the same level of respiration that was present before the process of carcinogenesis, and thus the Warburg Effect would be defined as the observation that cancer cells exhibit glycolysis with lactate secretion and mitochondrial respiration even in the presence of oxygen. [Wikipedia]

May

2013

Selenium: Super Mineral

By Ben Fuchs | Pharmacist Ben

Any lingering doubt about the importance of nutritional supplementation should be dispelled by a recent article in the FASEB (Federation of American Societies for Experimental Biology) Journal. In the research, published online, scientists discovered that deficiencies in the mineral selenium imitated a highly sophisticated cascade of biochemical changes that protected essential reactions that depended on this important nutrient at the expense of reactions that are considered non-essential.

Even more significantly, according to Dr. Joyce McCann, Associate Staff Scientist in the Nutrition and Metabolism Center at Children’s Hospital Oakland Research Institute and a co-author of the study, deficiencies in selenium resulted in genetic changes that shared characteristics of age related diseases including cancer, heart disease, and loss of immune or brain function. While toxic at high levels, small amounts of selenium perform many critical functions in the body and even the low RDA levels are hard to obtain from diets which contain high amounts of processed and refined foods.

As Gerald Weismann M.D., Editor in Chief of the FASEB Journal succinctly stated: “This research should settle any debate about the importance of taking a good, complete multivitamin every day”.

Selenium is a strong antioxidant which is thought to protect us against the ravages of free radicals. Added source of Bilberry Extract, Aloe Vera, Copper, Chromium, Vanadium and Zinc.
Sources: University of Arizona study Double Blind “Gold Standard” U.S. Department of Agriculture & University of Brussels

The FDA authorized the following health claims submitted by the company and Dr. Wallach: Selenium may reduce the risk of certain cancers.

Selenium may inhibit Hashimoto’s disease, in which the body’s own thyroid cells are attacked as alien. A reduction of 21% on TPO antibodies is reported with the dietary intake of 0.2 mg of selenium.

Increased dietary selenium reduces the effects of mercury toxicity, although it is effective only at low to modest doses of mercury. Evidence suggests that the molecular mechanisms of mercury toxicity includes the irreversible inhibition of selenoenzymes that are required to prevent and reverse oxidative damage in brain and endocrine tissues. An antioxidant, selenoneine, which is derived from selenium and has been found to be present in the blood of bluefin tuna, is the subject of scientific research regarding its possible roles in inflammatory and chronic diseases, methylmercury detoxification, and oxidative damages.
Wikipedia

May

2013

Top Ten Foods For Protection From Estrogen

By Ben Fuchs | Pharmacist Ben

Number 1) Cruciferous vegetables. Broccoli, cauliflower, cabbage, bok choy and Brussels sprouts. If I was a woman I’d be doing cruciferous veggies on a daily basis. The one knock and the cruciferous veggies is their affect on the thyroid. Some folks who are dealing with thyroid health issues may find that raw. Cruciferous veggies may have a negative effect on the thyroid. If you slightly stem your veggies, for most folks that should take care of the problem.

Number 2) Citrus lemons, limes, grapefruits, oranges. Chemical in these fruits called flavanoids have some tremendous anti estrogenic affects, especially when it comes to cancer protection. Especially for female cancer like breast and uterine cancer. Their tasty cheap and readily available and like the cruciferous veggies, there’s no reason not to be enjoying them on a daily basis.

Number 3) Onion and Garlic. Like the citrus fruits these versatile veggies are loaded with estrogen protecting flavanoids, especially something called Quercetin. They support liver health and can boost the immune system too. They work well in combination with other flavanoids so use onions and garlic with the cruciferous veggies and citrus fruits for a nice immune boosting anti estrogenic salad or soup.

Number 4) Raw nuts and seeds both of which are sources of something called sterols which have protective affects against estrogen and may help promote production of estrogens opposing hormones progesterone. Sterols can also support testosterone production in men and if you’re a guy and you’re starting to notice that you’re going to the bathroom more than once or twice in them idle of the nite, sterols may be a way to protect yourself from prostate enlargement. Make sure your using raw nuts and seeds not the kind that are roasted or otherwise processed as these kinds of techniques can reduce their nutritional value and even produce harmful compounds.

Number 5) Olives are also a good source of sterols that can have beneficial effects on estrogen and may help lower blood cholesterol too. Olives are a good source of Vitamin E which has anti estrogenic properties.

Number 6) Turmeric, which is the active ingredient in curry. Turmeric is one of the most medicinally herbs/ spices you could ever use and if you’re dealing with any estrogen issues or you want to protect yourself from cancer you’d be wise to use curry on everything.

Number 7) Fish and seafood which are sources of special compounds called DHA and EPA which have wonderful anti-inflammatory benefits that can offset the pro inflammatory affects of estrogen. These compounds can also balance out the pro-inflammatory and pro-estrogenic compounds in most grain and cooking oils. Get ion the Ultimate EFA which is a good source of the protective essential fatty acids.

Number 8) Green leafy veggies are a source of b-vitamin and chlorophyll both of which can help balance our estrogen. In addition some green leafys like spinach is a source of powerful detoxification substances that help the body process excessive amounts of xenoestrogen.

Number 9) Seaweeds and algaes as mentioned previously are powerfully ant estrogenic. These kinds of foods are very undervalues in Western cooking although in Japan they’ve been using seaweed as a source of nourishment for millennia. I like to get the dry seaweed and use it like croutons to add a crunch to salads. Sometimes I’ll soak my seaweed in water with a bunch of garlic and onion powder and sea salt and use it as a bed underneath grilled fish or squid.

Number 10) Fermented foods like kefir, sauerkraut and borsht all have estrogenic properties. The bacteria that give these types of foods their bite can help process estrogen and can provide digestive benefits too.

Estrogens or Oestrogens, are a group of compounds named for their importance in both menstrual and estrous reproductive cycles. They are the primary female sex hormones. Natural estrogens are steroid hormones, while some synthetic ones are non-steroidal. The name comes from the Greek οἶστρος (oistros), literally meaning “gadfly” but figuratively sexual passion or desire, and the suffix -gen, meaning “producer of”.
From Wikipedia

May

2013

The Brain and “Excitotoxins”

By Ben Fuchs | Pharmacist Ben

By now, anyone who’s even slightly interested in health and wellness has heard of the term “excitotoxins”. These health destroying chemical compounds are associated with excitory or stimulatory activity in the brain. Just as there is relaxation and stimulation chemistry in the nervous system outside the brain, there is a similar relaxation and stimulation chemistry that takes place inside the brain. These chemicals are said to be inhibitory for relaxation and excitatory for stimulation.

In the last hundred years or so food manufacturers have figured out that by exciting the brain or activating the brain excitatory neurology, human beings can be fooled into thinking a particular food is the best tasting stuff we’ve ever eaten. If enough of these excitatory chemicals were used, a dog turd would taste like a filet mignon. These excitatory excite the brain; they make the brain happy. The problem is the brain excitatory system is tightly regulated and it’s not supposed to be stimulated by outside chemicals. These kinds of chemicals may be excitatory and may make the brain happy, but they can also ultimately be toxic, thus the term “excito-toxins”.

The brain’s most import excitatory chemical is something called glutamate and the principle artificial excitatory poison or excitotoxin is monosodium glutamate or MSG and if you are dealing with anxiety you should probably be staying away from this stuff. In fact, even if you’re not dealing with anxiety issues you would be wise to avoid MSG. The second excitatory chemical that the brain uses is something called aspartate. And the major source of exogenous aspartate is from Nutrasweet or as it’s known as in the chemical world aspartame. When aspartame is processed in the digestive tract it’s broken down into several components one of which is aspartate. Again, as with glutamate, this means if you’re dealing with anxiety issues you probably want to stay away from aspartame/Nutrasweet.

However, please keep in mind, and this is important to understand: Glutamate and Aspartate are nutrients; you need them and they are most certainly NOT POISONS. They both have critical nutritional value. And they are in no way toxic when consumed in foods and nutritional supplements. Aspartate is important for detoxification of ammonia, it’s involved in the production of DNA and it helps the body make other amino acids, especially lysine without which you can’t make connective tissue. And this is in addition to very important role in brain health. Meat, dairy, sprouts, avocadoes and asparagus are all going to provide you with aspartate and of course many nutritional supplements contain aspartates as part of their amino acid component.

And glutamate is also a key player in detoxification and it has important roles to play in energy metabolism as well as it’s very important role as an excitatory chemical for the brain. Pretty much all high protein foods meat, fish dairy and eggs are going to give you pretty substantial amounts of glutamates.

The problem with both of these substances arises from consumption in food additives that do not have food value or other amino acids to provide a balance. Basically what happens when you take in large amounts of MSG and aspartame is you’re getting large amounts of two very powerful amino acids without the co-factors that are required for the body and nervous systems to safely process these substances. But still these are amino acids without which you cannot live and when uses and consumes carefully they play an important part in keeping the body strong and healthy.

Excitotoxicity

Excitotoxicity is the pathological process by which nerve cells are damaged and killed by excessive stimulation by neurotransmitters such as glutamate and similar substances. This occurs when receptors for the excitatory neurotransmitter glutamate (glutamate receptors) such as the NMDA receptor and AMPA receptor are overactivated by Glutamatergic Storm. Excitotoxins like NMDA and kainic acid which bind to these receptors, as well as pathologically high levels of glutamate, can cause excitotoxicity by allowing high levels of calcium ions (Ca2+) to enter the cell. Ca2+ influx into cells activates a number of enzymes, including phospholipases, endonucleases, and proteases such as calpain. These enzymes go on to damage cell structures such as components of the cytoskeleton, membrane, and DNA.

[From Wikipedia]

By Jaiswal MK, Zech WD, Goos M, Leutbecher C, Ferri A, Zippelius A, Carrì MT, Nau R, Keller BU. via Wikimedia Commons

Images: Low Ca2+ buffering and excitotoxicity under physiological stress and pathophysiological conditions in motor neuron (MNs). Low Ca2+ buffering in amyotrophic lateral sclerosis (ALS) vulnerable hypoglossal MNs exposes mitochondria to higher Ca2+ loads compared to highly buffered cells. Under normal physiological conditions, the neurotransmitter opens glutamate, NMDA and AMPA receptor channels, and voltage dependent Ca2+ channels (VDCC) with high glutamate release, which is taken up again by EAAT1 and EAAT2. This results in a small rise in intracellular calcium that can be buffered in the cell. In ALS, a disorder in the glutamate receptor channels leads to high calcium conductivity, resulting in high Ca2+ loads and increased risk for mitochondrial damage. This triggers the mitochondrial production of reactive oxygen species (ROS), which then inhibit glial EAAT2 function. This leads to further increases in the glutamate concentration at the synapse and further rises in postsynaptic calcium levels, contributing to the selective vulnerability of MNs in ALS. [File: CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0), via Wikimedia Commons]