Acupuncture Stops Dermatitis Itch – New Research

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Acupuncture for ItchNew research concludes that acupuncture “significantly reduced type I hypersensitivity itch in patients with AD (atopic dermatitis).” In this double-blinded, randomized, placebo-controlled study; researchers compared acupuncture and drug therapy with placebo and non-intervention control groups. Both acupuncture and drug therapy significantly reduced itching with acupuncture being the most effective of the two.
Researchers measured outcomes for two types of acupuncture protocols. Protocol I measured the effects of acupuncture using preventative (preceding) acupuncture treatment. Protocol II measured acupuncture’s effects when applied to active itching. Protocol II was the most effective of the two. Drug therapy testing employed citirzine, an antihistamine, as the pharmacological agent to control itching. Citirizine (Zyrtec, Reactine) was as effective as preventative acupuncture care but not as effective as active acupuncture.

Acupuncture & PEA for Multiple Sclerosis Pain

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Acupuncture with PEA for MSA recent case study from the Institute for Neuropathic Pain concludes that combining acupuncture with palmitoylethanolamide (PEA) has a synergistic effect in reducing central neuropathic pain for patients with multiple sclerosis (MS). The combination reduces both pain intensity and the duration of pain relief. PEA is an endogenous fatty acid amide and is an endocannabinoid with an affinity for the cannabinoid-like receptors GPR55 and GPR119. Unlike THC (a psychoactive component in marijuana), PEA does not bind to CB1 and CB2 cannabinoid receptors.
The researchers note that acupuncture partially reduced the 61 year old female patient’s pain. After adding PEA to the regime of care, the patient’s pain levels decreased even further than with acupuncture as the only treatment modality. Additionally, the patient needed less frequent acupuncture care when using PEA to help control pain levels. The researchers suggest that a “multimodal stepped care approach is demonstrated” with both acupuncture and PEA affecting activated glial cells, which are important cells in relation to the control of neuropathic pain.

Acupuncture Treats Atrial Fibrillation – New Research

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Acupuncture for A-fibNew research concludes that “acupuncture may be an effective non-invasive and safe antiarrhythmic tool” for the treatment of A-fib (atrial fibrillation, AF). A-fib is a common cardiac arrhythmia and is often associated with palpitations, chest pain and syncope. In A-fib, the normal P wave measured with an electrocardiogram is pathologically absent.

The researchers applied acupuncture points P6 (Neiguan), HT7 (Shenmen) and UB15 (Xinshu). Acupuncture was applied once per week for a total of ten weeks. All participants in the study had normal ventricular function. The researchers concluded that acupuncture “was associated with an antiarrhythmic effect.” Notably, true acupuncture was found significantly effective for the treatment of atrial fibrillation and sham acupuncture (non-acupoint) was not. In addition, acupuncture had similar efficacy to amiodarone, an antiarrhythmic pharmaceutical medication, in the prevention of A-fib recurrence. Moreover, acupuncture was effective for the treatment of both persistent and paroxysmal atrial fibrillation

MRI Acupuncture Research Maps Brain Network

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New MRI research shows that autonomic nervous system (ANS) responses to acupuncture emanate from “distinct subregions” of “brain circuitry." A prestigious team of researchers from institutions such as MIT (Massachusetts Institute of Technology), University of Michigan and Massachusetts General Acupuncture MRI ResearchHospital compared true acupuncture at acupoints ST36 and SP9 with sham acupuncture (non-acupoint location). True acupuncture activated the secondary somatosensory cortex (S2), insula, and the mid-cingulate cortex. The heart rate (HR) deceleration and skin conductance response (SCR) “magnitude of response was greater following real acupuncture” than with sham acupuncture.
Differential outflows of autonomic nervous system responses to acupuncture were associated with specific brain responses. Acupuncture with strong SCR causes “greater anterior insula activation” of the brain, particularly at acupoint SP9. Acupuncture stimulation producing greater deceleration of the heart rate was proportional to brain default mode network (DMN) deactivation. DMN is a network of brain areas responsible for internal processing including wakeful resting, memory recall, daydreaming and thinking about the future. ST36 had a significantly strong heart rate reduction and corresponding DMN response.

Please help me, I'm so scared!!?

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Please help me, I'm so scared!!?
Best answer:
could be a hernia. don't say it's a cystocoele when you go to a doctor. at your age, hernia is more common. Don't be too scared. But a doctor's appointment would really help relieving your worries. I can't recommend any non- medical treatment, though.I think this is what you have, and you need to go to another nurse, or your own doctor, right away. If they won't examine you, you need to be sure you can explain all the symptoms, and you should also let them know that you think it is the cystoceles. If one nurse turns you down, go to another. You need this looked at!!!dont worry go to a doctor and try to see what is wrong. it is important to go so please do. look, dont worry so much and it might turn out regular or somethingSweetie its ok to be scared,AND the nurse was/is a nut.You are never to young to "have"anything.Just go to the ER of see an OBGYN asap.Like Monday.IF your uterous perforates(sp)you could start heavy life threatening bleedingAlso your bladder could be damaged by simple neglect-not your neglect!.Everything inside is held together by muscle and tendon,they dont need to be overstreched.take care of YOU I'd like to have a wee chat with that "nurse".I'm actually angry.Just have a friend take you to ER okay. Write us back and lets us know your ok,please.Love and Prayers ,J





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Orignal From: Please help me, I'm so scared!!?

Are the ingredients "citric acid" and "natural flavors" always MSG?

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Originally Posted by Linda Well I checked the company website and the brand I used last night does not have msg. Nonetheless, I'm going back to my usual salsa with only defineable and recognizeable ingredients. I wonder what "natural flavor" means to the average industrial food manufacturer . . .

My dh (RegGuheert on the WTM boards) is very sensitive to MSG, and sometimes gets a headache from food with natural flavors. We usually avoid it. Unfortunately, I believe that unless their product contains Monosodium Glutamate, a company will tell you it is "MSG Free." We've seen foods that say "MSG Free" on the label that contain soy protein isolate or other ingredients that contain processed free glutamic acid, the part of MSG that gives you headaches.

Because it is really hard to tell, we usually avoid products that contain natural flavors. Exceptions to this are Hellman's mayo and those that say things like "natural vanilla (or raspberry, rosemary, etc.) flavor." We buy the Hellman's because the Spectrum regular-fat organic mayo was just too expensive. 

We make our own salsa with home-grown tomatoes, peppers, onions, etc., and can it in the summer. If we run out we buy Muir Glen salsa. It's tasty and available from our natural foods co-op and from Amazon.

Sorry about your headache. MSG headaches are no fun at all.

GardenMom




Natural flavor and spices is definitely the worst, IME ... almost always contain high amounts. Citric acid including citrate as in magnesium citrate or other supplements with citrate may or may not contain free glutamic acid. It's a bit of a coin toss. Even then, citric acid when it does contain free glutamic acid seems to have lower amounts of free glutamic acid as spices or natural flavor. 

I pretty much gave up in that 95% of all processed foods contain MSG. The only question is how much they contain and reading the labels really won't tell you how much, IME. Also, the free glutamic acid found in liquid such as soups, protein powders, etc. are the worst. Definitely beware of those. They get into the blood stream and thus penetrate the blood brain barrier in much higher conentrations ... something along those lines. When eating free glutamic acid in solid food, it's more likely to lead to wanting to use the restroom ... causes your colon to spasm.

Here's a good list of free glutamic acid. I could be mistaken but for those in Europe, the European numbers containing free glutamic acid is much higher than posted at the bottom of this list. 

Hidden Names for MSG

The following substances contain the highest percentage of factory created free glutamate, with MSG containing 78%:

MSG Gelatin Calcium Caseinate 
Monosodium glutamate Hydrolyzed Vegetable Protein (HVP) Textured Protein 
Monopotassium glutamate Hydrolyzed Plant Protein (HPP) Yeast Extract 
Glutamate Autolyzed Plant Protein Yeast food or nutrient 
Glutamic Acid Sodium Caseinate Autolyzed Yeast 
Vegetable Protein Extract Senomyx (wheat extract labeled as artificial flavor) 


The following substances contain some factory created free glutamate in varying amounts. Please note that some food labels list several of these items, which can add up to a considerable and dangerous amount in one product:

Malted Barley (flavor) Natural Flavors, Flavors, Flavoring Modified food starch 
Barley malt Reaction Flavors Rice syrup or brown rice syrup 
Malt Extract or Flavoring Natural Chicken, Beef, or Pork, Flavoring "Seasonings" (Most assume this means salt, pepper, or spices and herbs, which sometimes it is.) Lipolyzed butter fat 
Maltodextrin, dextrose, dextrates Soy Sauce or Extract "Low" or "No Fat" items 
Caramel Flavoring (coloring) Soy Protein Corn syrup and corn syrup solids, high fructose corn syrup 
Stock Soy Protein Isolate or Concentrate Citric Acid (when processed from corn) 
Broth Cornstarch fructose (made from corn) Milk Powder 
Bouillon Flowing Agents Dry Milk Solids 
Carrageenan Wheat, rice, corn, or oat protein Protein Fortified Milk 
Whey Protein or Whey Anything enriched or vitamin enriched Annatto 
Whey Protein Isolate or Concentrate Protein fortified "anything" Spice 
Pectin Enzyme modified proteins Gums (guar and vegetable) 
Protease Ultra-pasteurized dairy products Dough Conditioners 
Protease enzymes Fermented proteins Yeast Nutrients 
Lecithin Gluten and gluten flour Protein powders: whey, soy, oat, rice (as in protein bars shakes and body building drinks) 
Amino acids (as in Bragg's liquid amino acids and chelated to vitamins) Algae, phytoplankton, sea vegetable, wheat/ barley grass powders 


European numbers for glutamate containing additives: 

620 625 
621 627 
622 631 
623 635 
624 

http://www.msgmyth.com/

Paradox,

I had to double check the book "Battling the "MSG myth" and while I didn't find the answer directly as there is so much contradictory information on that subject, from my understanding it's the barley that's almost always added to the wheat is the problem. For instance, when you go to the store and look at all the breads you'll see barley as the ingredient. Most flours but not all are the same ... barley is added. So techinically, you can cook with or make bread out of flour that doesn't contain barley and you'll be fine regarding not getting an msg reaction. 

Also, I wouldn't doubt that there is small amounts of free glutamic acid that isn't bound in wheat. Just like meat juice or seaweed or mushrooms or tomatoes. But again, it's really the barley that's the problem. I could be mistaken but the reason why is the barley is breaking down the wheat creating free glutamic acid. Just like how fermenting something can create free glutamic acid. That's basically what barley is doing. 

With that said, keep in mind that when reading labels on processed foods, when it says gluten, most likely it contains free glutamic acid/MSG ... the food industry is able to make free glutamic acid out of almost anything, lol.






I found the source regarding your question about gluten. Here you go. 

1. Although some people may not agree, I do not believe that gluten should present an MSG problem. What is a problem is that many, if not most flours (not graham or whole wheat flour) include malted barley, sometimes referred to as barley malt, or malt. These ingredients introduce enzymes into the flour and when you use the flour to make bread or something else, the enzymes break down the protein, at least in part, resulting in some processed free glutamic acid (MSG).

If you look at bags of flour in stores you will see malted barley listed on the labels, but that does not mean that it is necessarily in the flour. Apparently, when the wheat is harvested following a very wet season or if the farmer's field is somewhat depleted of nutrients, the flour does not act properly in recipes. Therefore, the flour company adds the malted barley. Since they do not know when or if they will need to add malted barley, they leave it listed on the label.

Hogsdon Mills (on Internet) produces a white flour that is free of malted barley.

http://www.curezone.com/forums/fm.asp?i=920206#i

 That's awesome Jdp- thanks! I am starting to realize that there is really no way to avoid it unless I avoid all processed foods (including baked goods) altogether. It seems that there will always be critics of any particular type of diet- veggie vs. meat, raw vs. cooked, dairy or no dairy, fruit vs no fruit...etc etc. It becomes very difficult to actually figure out what to consume. I'm with you that we can't avoid msg completely, but I think it's enough to get rid of as much as is practical.





Hey Paradox,

What's interesting is that once you start eating normal food, food actually tastes a lot different. The blah foods before are more satisfying and the processed foods taste odd and a bit disgusting actually. 

Same with fast food restaurants ... high amounts of free glutamic acid as well as others. Restaurants do the same. 

Here's a quote

"... if you regularly eat a diet of processed foods, whole foods seem to lack flavor. You have become conditioned to think that these chemically altered foods are the norm, when in fact the opposite is true."

http://articles.mercola.com/sites/articles/archive/2010/02/13/david-wolfe-interview.aspx

MSG and Sodium Nitrite

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Food – MSG – Sodium Nitrite

(From a member of FlaxSeedOil2 group on Yahoo) (Message #57358 )“Boy, we should be happy to be spared from this. (And another stark reminder of Dr Budwig guidelines.)FOOD ADDITIVE, MSG–THE ADDICTIVE, FATTENING, SLOW POISONING!The food additive MSG (MonoSodium Glutamate) is a slow poison. MSG hides behind 25 or more names, such as “Natural Flavoring.” MSG is even in your favorite coffee from Tim Horton’sand other brand-name coffee-shops!I wondered if there could be an actual chemical causing the massive obesity epidemic, and so did a friend of mine, John Erb. He was a research assistant at the University of Waterloo in Ontario, Canada, and spent years working for the government. He made an amazing discovery while going through scientificjournals for a book he was writing called, The Slow Poisoning of America.In hundreds of studies around the world, scientists were creating obese mice and rats to use in diet or diabetes test studies. No strain of rat or mice is naturally obese, so scientists have to create them. They make these
creatures morbidly obese by injecting them with MSG when they are first born. The MSG triples the amount
of insulin the pancreas creates, causing rats (and perhaps humans) to become obese. They even have a name for the fat rodents they create: “MSG-Treated Rats.”When I heard this, I was shocked. I went into my kitchen and checked cupboards and the refrigerator. MSGwas in everything–the Campbell’s soups, the Hostess Doritos, the Lays flavored potato chips, Top Ramen, Betty Crocker Hamburger Helper, Heinz canned gravy, Swanson frozen prepared meals, and Kraft salad dressings, especially the “healthy low-fat” ones.The items that didn’t have MSG marked on the product label had something called “Hydrolyzed Vegetable Protein,”which is just another name for Monosodium Glutamate (MSG).It was shocking to see just how many of the foods we feed our children everyday are filled with this stuff. MSG is hidden under many different names in order to fool those who read the ingredient list, so that they don’t catch on.
(Other names for MSG are “Accent,” “Aginomoto,” “Natural Meat Tenderizer”, etc.)But it didn’t stop there. When our family went out to eat, we started asking at the restaurants what menu items contained MSG. Many employees, even the mangers swore they didn’t use MSG. But when we asked for the ingredient list, which they grudgingly provided, sure enough, MSG and Hydrolyzed Vegetable Protein were everywhere. Burger King, McDonalds, Wendy’s Taco Bell, every restaurant–even the sit-down eateries like TGIF,Chili’s, Applebee’s, and Denny’s use MSG in abundance. Kentucky Fried Chicken seemed to be the WORST offender. MSG was in every chicken dish, salad dressing, and gravy.
No wonder I loved to eat that coating on the skin–their secret spice was MSG!So why is MSG in so many of the foods we eat? ist it a preservative, or a vitamin?Not according to my friend John Erb. In his book , The Slow Poisoning of America, he said that MSG is added to the food for the addictive effect it has on the human body. Even the the propaganda website sponsored by the food manufacturers lobby group supporting MSG explains that the reason they add it to food is to make people eat more.A study of the elderly showed that older people eat more of the foods that it is added. The Glutamate Association lobbying group says eating more is a benefit to the elderly, but what does it do to the rest of us?“Betcha can’t eat [just] one,” takes on a whole new meaning where MSG is concerned! And we wonder why the nation is overweight!The MSG manufacturers themselves admit that it addicts people to their products. it makes people choose their product over others, and makes people eat more of it than they woul if MSG wasn’t added.Not only is MSG scientifically proven to cause obesity, it is an addictive substance. Since its introduction into the American food supply fifty years ago, MSG has been added in larger and larger doses to the pre-packaged meals, soups, snacks and fast foods we are tempted to eat everyday.The FDA has set no limits on how much of it can be added to food. They claim it’s safe to eat in any amount. But how can they claim its’ safe when there are hundreds of scientific studies with titles like these:
“The monosodium glutamate (MSG) obese rat as a model for the study of exercise in obesity.” Gobatto CA,
Mello MA, Souza CT, Riberio IA. Res Commun Mol PatholPharmacol. 2002“Adrenalectomy abolishes the food-induced hypothalamic serotonin release in both normal and monasodium glutamate-obese rats.” Guimaraes RB, Telles MM, Coelho VB, Mori C, Nascimento CM, Ribeiro. Brain Res Bull 2002 Aug.“Obesity induced by neonatal monosodium glutamate treatment in spontaneously hypertensive rats. An animal model of multiple risk factors.”
Iwase M, Yamamoto M, link K, Ichikawa K, Shinohara N, Yoshinari Fujishima. Hypertens Res. 1998 Mar.“Hyppothalamic lesion induced by injection of monosodium glutamate in suckling period and subsequent development of obesity.” Tanaka K, Shimada M, Nakao K Kusunoki. Exp Neurol 1978 Oct.No, the date of that last study was not a typo; it was published in 1978. Both the “medical research community” and “foodmanufacturers” have known about the side effects of MSG for decades.Many more the studies mentioned in John Erb’s book link MSG to diabetes, migraines and headaches, autism, ADHD, and
even Alzheimers.
So what can we do to stop the food manufacturers from dumping this fattening and addictive MSG into our food supply and causing the obesity epidemic we now see?“Sever months ago, John Erb took his book and his concerns to one of the highest government health officials in Canada. While he was sitting in the government office, the official told him, “Sure, I know how bad MSG is. I wouldn’t touch the stuff.” But this top-level government official refuses to tell the public what he knows.
The big media doesn’t want to tell the public either, fearing issues with their advertisers. It seems that the fallout on the fast food industry may hurt their profit margin. The food producers and restaurants have
been addicting us to their products for years, and now we are paying the price for it. our children should not be
cursed with obesity caused by an addictive food additive.But what can I do about it? I’m just one voice! What can I do to stop the poisoning of our children, while our governments are insuring financial protection for the industry that is poisoning us?This message is going out to everyone I know in an attempt to tell you the truth that the corporate-owned politicians and media won’t tell you. The best way you can help to save yourself and your children from this drug-induced epidemic is to forward this article to everyone. With any luck, it will circle the globe before
politicians can pass the legislation protecting those who are poisoning us.The food industry learned a lot from the tobacco industry. Imagine if big tobacco had a bill like this in place before someone blew the whistle on nicotine? If you are one of the few who can still believe that MSG is good for us and you don’t believe what John Erb has to say, then SEE FOR YOURSELF! Go to The National Library of MedicineType in the words, “MSG Obese” and read a few of the 115 medical studies that appear.We the public do not want to be rats in one giant experiment, and we do not approve of food that makes us into a nation of obese, lethargic, addicted sheep, feeding the food industry’s bottom line while waiting for the heart transplant,the diabetic-induced amputation, blindness, or other obesity-induced, life-threatening disorders.With your help we can put an end to this poison.Do your part in forwarding this message and by word of mouth, or by distribution of this printout to your friends all over the world and stop this “Slow Poisoning of Mankind” by the packaged food industry.Food additive – Sodium Nitrite
This chemical is used to cure and preserve meats and it is toxic.
It’s role is to remove oxygen from the blood.
Sodium nitrite is also suspected of playing a role in the development of colon cancer, migraines and chronic obstructive lung disease.Avoid food containing sodium nitrite or other chemicals.