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Osteoporosis
C2003
Alva Irish
Osteoporosis
is a major health problem that affects about one fourth of women over the
age of 60. Persons with osteoporosis suffer from a loss in bone mass and
bone strength. Their bones become weak and brittle which makes them more
prone to fracture. Any bone can be affected by osteoporosis, but the hips,
wrists and spine are the most common sites. Peak bone mass is reached
between the ages of 25 and 35 years. After 35, bone mass is stable until, in
women, it starts to drop with menopause. This drop occurs more slowly in
males. About one in two women over the age of 65 will develop fractures due
to osteoporosis.
The
actual causes of osteoporosis are unknown. Certain risk factors, however,
increase the likelihood of developing osteoporosis:
- Being
female - women are four times more likely to develop osteoporosis than
men. The reasons are:
- Their
bones are generally thinner and lighter.
- They
live longer than men.
- They
have rapid bone loss at menopause due to a sharp decline of
estrogen. The risk increases for women who have:
- Natural
menopause before age 40; a hysterectomy which includes removal of both
ovaries with no hormone replacement therapy (HRT); a lack of/or
irregular menstrual flow.
- Having
a thin, small framed body.
- Race
- Caucasians and Asians are at a higher risk than African Americans.
- Having
red or blond hair or freckles may also increase the risk.
- Lack
of physical activity especially activities such as walking, running,
tennis and other weight-bearing exercises.
- Lack
of calcium
and vitamin
D - adequate intake of these nutrients throughout life helps to
insure that calcium deficiency does not contribute to a weakening of
bone mass.
- Heredity
- the risk increases if there is a history of osteoporosis and/or bone
fractures in your family.
- Cigarette
smoking.
- Alcohol
- regularly consuming alcoholic beverages, even as little as two to
three ounces per day, may damage bones. Heavy drinkers often have poor
nutrition and may be more prone to fractures from their predisposition
to falls.
- Taking
certain medicines such as corticosteroids (anti-inflammatory drugs used
to treat a variety of conditions such as asthma, arthritis, lupus, etc.)
and aluminum containing antacids like Rolaids or Di-Gel.
- Some
anti-seizure drugs and inappropriate overuse of thyroid hormones may
also increase the risk.
- Other
disorders such as hyperthyroidism, hyperparathyroidism, certain
forms of bone cancer, anorexia nervosa, scoliosis and gastrointestinal
disease can also increase the risk.
Signs
and Symptoms
Osteoporosis
is a silent disease because it can progress without any noticeable signs or
symptoms. The first sign is usually when a bone fracture occurs. Symptoms
include:
- Osteoporosis,
continued
- A
gradual loss of height.
- A
rounding of the shoulders.
- Gum
inflammation and loosening of the teeth.
- Acute
lower backache.
- Swelling
of a wrist after a minor fall or injury.
Self-Care/Prevention
Procedures
To
prevent or slow osteoporosis, take these steps now:
- Plan
to get enough calcium
every day: The Recommended Dietary Allowance (RDA) for females aged
11-24 is 1,200 milligrams (mg)/day. For women 25 years and older, the
RDA is 800 mg/day. The National Osteoporosis Foundation recommends 1000
milligrams a day for adult women and 1,500 milligrams a day for
post-menopausal women not on hormone replacement therapy.
- Choose
high calcium foods daily:
- Skim
and low-fat milks, yogurts and cheeses.
[Note:
If you are lactose intolerant, you may need to use dairy products that are
treated with the enzyme
lactase or you can add this enzyme with over-the-counter drops or
tablets].
- Soft-boned
fish and shellfish, such as salmon with the bones, sardines and
shrimp.
- Vegetables,
especially broccoli, kale, collards.
- Beans
and bean sprouts as well as tofu (soy bean curd, if processed with
calcium).
- Calcium-fortified
foods such as some orange juices, apple juices and ready-to-eat
cereals and breads.
- Get
adequate vitamin D. You can get vitamin D from exposure to sunlight and
from foods such as vitamin D-fortified milks; salmon, tuna and shrimp.
The RDA for vitamin D ranges form 250 to 500
IU (International Units) per day for females. Vitamin D helps your body
absorb calcium.
- Check
with your doctor about taking calcium and vitamin D supplements.
- Follow
a program of regular, weight-bearing exercise at least three or four
times a week. Examples include: Walking, jogging, low-impact or
non-impact aerobics.
- Do
not smoke. Smoking makes osteoporosis worse and may negate the
beneficial effects of estrogen replacement therapy (ERT).
- Limit
alcohol consumption.
- Pay
attention to your posture. Keep your back straight when you sit, stand
and walk.
- Take
measures to prevent falls and injury to your bones.
- Use
grab bars and safety mats or non-skid tape on your tub or shower.
- Use
handrails on stairways.
- Stay
off icy sidewalks and wet or waxed floors.
- Don't
stoop to pick up things. Pick things up by bending your knees and
keeping your back straight.
- Wear
flat, sturdy, non-skid shoes.
- If
you use throw rugs, make sure they have non-skid backs.
- Use
a cane or walker if necessary.
- See
that halls, stairways and entrances are well lit. Put a night light
in your bathroom.
- Avoid
taking sedatives or tranquilizers or be careful when you take them
as prescribed. They can increase the risk of falls.
Your
Health Depends upon What you EAT!
What
you eat has a major influence on your health. That principle is so simple
and so logical that it is surprising the medical profession has had such a
difficult time grasping it. The average doctor, despite having taken the
Hippocratic Oath, rejects the famous words proclaimed by Hippocrates:
"Let your food be your medicine and let your medicine be your
food." Had these doctors only met my late Uncle Ruben, who, well into
his nineties, was still able to walk a brisk five miles every morning, they
would have understood why he believed that "health comes from the farm,
not the pharmacy."
A
theme that keeps recurring in nutritional medicine is that degenerative
diseases are caused, at least in part, by our modern diet, which contains
too much sugar, fat, salt, refined flour, caffeine, alcohol, processed
foods, and food additives. I routinely advise my patients, regardless of
their specific medical problems, to try to clean up" their diet; that
is, reduce their consumption of these junk foods" and to increase their
intake of whole grains, fruits, vegetables, nuts and seeds, beans, and other
unprocessed foods. The majority of people who follow that advice find that
their health improves in some way. Many individuals report an increase in
energy, less depression and anxiety, fewer headaches, better bowel and
bladder function, and less fluid retention. They often sleep better, their
joints do not hurt as much, and they are more alert and productive.
Laboratory reports, such as serum cholesterol, triglycerides, liver enzymes,
and uric acid also improve in many cases.
Specific
medical conditions may also be relieved as a result of these general dietary
changes. Patients with asthma, irritable bowel syndrome, peptic ulcer,
gallbladder attacks, acne, psoriasis, high blood pressure, diabetes, angina,
or other problems frequently find that their symptoms are better when they
eat a healthier diet. Part of the appeal of improving your diet is that,
even if it does not help, it rarely causes harm.
Diet
and Bone Health
Considering that bone is living tissue, just like the rest of the body, it
is likely that what you put in your mouth will determine in part how strong
your bones will be. Many people believe that, aside from its calcium
content, diet has little to do with osteoporosis. However, that assumption
ignores the fact that bone tissue has diverse nutritional needs and engages
in complex interactions with the rest of the body. It is improbable that our
modem-day diet could be sparing our bones while damaging the rest of our
body. Although it is impossible to determine the precise effect of diet on
bone health, there is at least circumstantial evidence that the typical
American diet promotes the development of osteoporosis.
There
are three reasons that our modem diet might not be good for our bones.
First, many of us ingest too much sugar, caffeine, salt, and alcohol.
Consumption of each of these substances is reportedly associated with an
increased risk of osteoporosis. Second, because of the way our food is grown
and refined, today's diet probably contains much lower quantities of various
vitamins and minerals than it used to. As you will learn later, some of
these vitamins and minerals play a key role in maintaining healthy bones.
Third, some of the processing techniques used by the food industry cause
chemical changes in our food that may adversely affect the health of the
tissues in our bodies, including bone. The possible influences of diet on
bone health are reviewed next.
Sugar
In the early part of the nineteenth century, sugar was considered a
condiment, rather than a major component of the diet. Back then, the average
per capita intake of sugar was only about 10 to 12 pounds per year. Today,
according to some statistics, the average American ingests approximately 139
pounds of refined sugar each year. That enormous quantity translates to
about 41 teaspoons of sugar per day, or 19% of all of the calories we
consume. Since refined sugar contains virtually no
vitamins or minerals at all, it dilutes our nutrient intake, resulting in an
across-the-board 19% reduction in all vitamins and minerals in our diet.
Thus, because of our high intake of sugar we are getting less magnesium,
folic acid, vitamin B6, zinc, copper, manganese, and other nutrients that
play a role in maintaining healthy bones.
Ingesting
sugar may also deplete our bodies of calcium. In one study, administering
100 grams (about 25 teaspoons) of sugar (sucrose) to healthy volunteers
caused a significant increase in the urinary excretion of calcium. When the
same amount of sugar was given to people with a history of calcium oxalate
kidney stones or to their relatives, the increase in calcium excretion was
even greater.) Since 99% of the total-body calcium is in our bones, this
increase in calcium excretion most likely reflects a leaching of calcium
from bone. This study suggests that a high-sugar diet may reduce the calcium
content of bone, and that people with kidney stones or their relatives are
especially susceptible to the adverse effects of sugar. Thus, the extent to
which dietary sugar affects calcium metabolism is in part genetically
determined, just as there is a hereditary component to osteoporosis risk. It
is interesting to note that individuals with a history of kidney stones are
at increased risk for developing osteoporosis. Researchers have also
suggested that consumption of refined sugar is one of the factors that
promotes kidney stones. Perhaps what people with kidney stones and
osteoporosis have in common is an increased sensitivity to refined sugar.
Ingestion
of large amounts of sugar has another effect on the body that may promote
osteoporosis. Dr. John Yudkin, a British
physician, has been studying the effects of dietary sugar for more than
thirty years. Yudkin found that ingesting large
amounts of sucrose by healthy volunteers causes a significant increase in
the fasting serum cortisol level. Cortisol
is the primary corticosteroid l (cortisone like hormone) secreted by the
adrenal gland. Although corticosteroids have important biological functions,
an excess of these hormones can cause osteoporosis. Indeed, doctors are
reluctant to prescribe corticosteroids precisely because they can cause
severe bone loss. Yudkin's work demonstrated
that eating too much sugar is in a way analogous to taking a small amount of
cortisone, which could cause your bones to become thinner. This possibility
is supported by a study on hamsters, in which feeding a diet containing 56%
sucrose caused osteoporosis, despite adequate intake of calcium.
Refined
Grains and Flour
Another significant dietary change occurring
during the past century is an increase in the consumption of refined grains,
such as white bread instead of whole wheat bread, and white rice instead of
brown rice. During the refining of grains and flour the nutrient-rich germ
and bran portions are removed, resulting in a significant loss of vitamins
and minerals. For example, when whole wheat is refined to white flour the
following percentages of selected vitamins and minerals are lost: vitamin B6
(72%), folic acid (67%), calcium (60%), magnesium (85%), manganese (86%),
copper (68%), zinc (78%).4 Since grains make up about 30% of the average
diet, consumption of refined grains would have a substantial impact on the
total daily intake of micronutrients (vitamins and minerals). Because nearly
50% of the typical American diet is composed of nutrient-depleted sugar and
refined grains, the intake of many important micronutrients is probably much
lower than it was during the previous century
Caffeine
Caffeine is found in coffee, tea, cola beverages, and certain pain
medications. Substances similar to caffeine are also present in chocolate.
Caffeine has certain pharmacologic (drug like) effects in the human body and
is known primarily as a stimulant of the central nervous system. Tens of
millions of people depend on caffeine to help them wake up in the morning
and to stay alert during the day. Athletes sometimes use caffeine to enhance
their performance.
Although
the dangers of caffeine have long been a topic of debate, it is well known
that caffeine is an addictive substance. Withdrawal from caffeine after
prolonged use usually results in severe headaches, which can last several
days. It is also well known that excessive caffeine use is a cause of
anxiety and insomnia.
Nutrition-oriented
practitioners and some conventional doctors believe that caffeine can also
cause certain other problems in susceptible individuals. Problems attributed
wholly or in part to caffeine include fibrocystic breast disease, cardiac
arrhythmias (heart rhythm disturbances), diarrhea, constipation, abdominal
pain, elevated serum cholesterol or blood sugar, high blood pressure, and
chronic migraines or other headaches. There is evidence that caffeine may
also promote heart disease and cancer, although the studies in this area are
conflicting.
It
should not be surprising that a substance that appears to cause problems in
so many different systems of the body would also adversely affect bone
tissue. Most of the evidence is circumstantial, but studies do suggest that
caffeine ingestion may contribute to bone loss. In one study, thirty-one
women ingested a cup of decaffeinated coffee on three different occasions.
In two of the cups, caffeine was added at concentrations of 3 mg/kg and 6
mg/kg of body weight, respectively. The excretion of calcium in the urine
during the next three hours was significantly greater after caffeine
ingestion than after decaffeinated coffee. The increases in calcium
excretion were 50% and 69%, respectively, after low and high doses of
caffeine. These results demonstrate that ingestion of caffeine causes excess
calcium loss from the body in the short term.
Another
study suggests that this effect of caffeine is not just limited to the short
term. Calcium balance, a measure of the amount of calcium retained in the
body, was assessed in 168 women between the ages of 35 and 45. The results
showed that calcium balance decreased with increasing dietary intake of
caffeine. In other words, women who habitually ingested a great deal of
caffeine retained less calcium than did those who used little caffeine.
Women who consumed 50% more caffeine than average had an estimated;
reduction in calcium balance of 6 mg/day.6 Although 6 mg/day might seem like
a small amount, a loss of that much calcium every day for years would add up
to a significant degree of bone loss.
The
potential consequence of caffeine ingestion on bone health was assessed in a
study of 84,484 women the ages of 34 and 59. In 1980, each of the women
completed a questionnaire pertaining to their intake of various foods and
beverages. During the ensuing six years, there was a positive association
between caffeine intake and the risk of sustaining a hip fracture. That is,
the risk of a hip fracture increased with increasing levels of caffeine
intake. Women who consumed the most caffeine (above the 80th percentile) had
nearly three times as many hip fractures as women who consumed the least
caffeine (below the 20th percentile). One possible confounding factor in
this study is that women who use caffeine also tend to smoke cigarettes,
which are known to contribute to the risk of osteoporosis. It is possible
that some of the risk attributed to caffeine intake was actually due to
tobacco. However, the weight of evidence suggests that anyone interested in
maintaining healthy bones should avoid excessive caffeine intake.
Alcohol
Consumption of excessive amounts of alcohol is a known risk factor for
osteoporosis. In a study of ninety-six male chronic alcoholics): ages 24 to
62, 47% had osteoporosis. Among those under the age of 40, 31% had
osteoporosis.8 Although a similar study has not
been done on women, it is likely that drinking too much alcohol would also
promote osteoporosis in women. The effect of moderate alcohol consumption on
bone health is not known.
Protein,
Phosphorus, and Sodium
The American diet tends to contain too much, rather than too little protein.
Studies have shown that excessive dietary protein may promote bone loss.
With increasing protein intake, the urinary excretion of calcium also rises,
because calcium is mobilized to buffer the acidic breakdown products of
protein. In addition, the amino acid methionine
is converted to a substance called homocysteine,
which is also apparently capable of causing bone loss.
Animal
studies have shown that excessive intake of phosphorus can cause
osteoporosis, as well. The effect of dietary protein on osteoporosis might
be explained in part by the phosphorus content of many high-protein foods
because phosphorus does appear to have an adverse effect on bone health.
High-phosphorus beverages such as colas (which also contain a lot of sugar
and caffeine) are among the worst foods imaginable for someone trying to
prevent osteoporosis.
Several
studies have shown that individuals who consume a vegetarian diet have
stronger bones later in life than those who eat animal flesh. However, other
studies have failed to find a difference in bone mass between vegetarians
and meat eaters.
A
substantial minority of human beings also appears to be Susceptible to the
effects of high-sodium intake. When these individuals ingest moderate
amounts of salt, their urinary excretion of calcium increases
markedly." In people with this sodium-dependent hypercalciuria,
ingestion of too much salt probably increases the risk of both kidney stones
and osteoporosis. In today's fast paced society, great emphasis is placed on
readily available, easily prepared food, which can be stored on the shelf
for prolonged periods of time. The food technology industry has developed
many ways to achieve these goals. Unfortunately, the nutritional quality of
processed, adulterated food is far inferior to that of fresh, perishable
foods. Modern food is bleached, radiated, extracted with organic solvents,
subjected to enormous temperatures and extremes of acidity or alkalinity,
and contaminated with thousands of chemicals designed to preserve, texturize,
color, or otherwise modify the food so that it will look, feel, and taste
like the real thing.
Hundreds
of articles have been written about how these harsh processing techniques
can affect the nutritional value of food. One I example is the possibility
that food processing can promote lysine deficiency. Lysine is one of the
eight essential amino acids from which protein molecules are synthesized in
the body. Studies have shown that when proteins are subjected to alkali
treatment (as in the production of isolated soy protein or textured
vegetable protein), a substantial amount of the lysine is destroyed.
Exposure of lysine to temperatures of 250C for one hour also caused
significant losses of lysine. Heating proteins even at moderate temperatures
in the presence of sugars such as lactose, glucose, or sucrose can also
destroy significant amounts of lysine. Thus, in the baking of pies, cookies,
breads, and other grain products, where flour and sugar are heated together,
substantial amounts of lysine may be lost.
You
might assume that, with all of the protein in the American diet, it would be
difficult to develop a deficiency of an amino acid. The problem is, however,
that amino acid imbalance can be just as damaging as amino acid deficiency.
Animal studies have shown that the ratios of essential amino acids in the
diet are as important as the absolute amount of each. If a single amino
acid, such as lysine, is being systematically destroyed by food processing,
then ingesting more of all of the amino acids will not correct a relative
lack of lysine.
It
is therefore possible that millions of Americans are marginally deficient in
Lysine,
even if their diet is high in protein. The modern epidemic of herpes simplex
infections is certainly consistent with that possibility. Lysine is known to
inhibit the growth of herpes viruses and oral supplementation with Lysine
has been shown to prevent recurrences of herpes simplex outbreaks in
susceptible individuals. Since the doses of lysine that were effective
against herpes infections (312 to 3,000 mg/day) are similar to the amounts
obtainable in the diet, it is possible that dietary lysine deficiency is a
factor in the increased incidence of herpes simplex infections.
It
is also possible that lysine
deficiency contributes to the development of osteoporosis. Individuals with
a rare genetic condition known as lysinuric
protein intolerance develop osteoporosis during childhood. In lysinuric
protein intolerance, a defect in the kidneys causes large amounts of lysine
to be lost in the urine. Scientists have suggested that lysine deficiency is
the cause of osteoporosis in individuals with this disorder. Although the
typical American diet would not result in Lysine deficiency that severe, it
is possible that prolonged, subtle lysine deficiency caused by harsh food
processing techniques could have an adverse effect on bones.
Soil
Factors
The reduction in vitamin and mineral intake
resulting from refining of foods can be made even worse by farming
techniques that deplete the soil of essential minerals. Traditional methods
of farming include using manure and compost to increase the trace mineral
content of the soil. In modern times, however, with the emphasis on
producing higher crop yields per acre, farmers use large amounts of
inorganic fertilizers, which are often deficient in important trace minerals
and which may disturb soil mineral balance. For example, the use of ammonia
as a fertilizer causes essential minerals such as magnesium, manganese,
zinc, and copper to be leached from the soil. Repeated application of
inorganic fertilizers, which are low in essential trace
minerals, can further reduce the soil concentration of these trace
minerals. Many scientists and nutritionists are unaware of the effect
the depleted soil can have on the mineral content of edible plants. Indeed,
nutrition textbooks often contend that mineral-deficient soil will reduce
crop yield, but will not adversely affect the nutritional quality of crops
that do grow. However, the facts indicate otherwise. The presence of a
"goiter belt" in the Midwestern United States attests to the fact
that foods grown on iodine-deficient soil can cause iodine deficiency. The
relationship between mineral concentrations in soil and food is also
underscored by the epidemics of selenium deficiency that have occurred in
cattle grazing in low selenium areas of the country. As another example,
dairy cattle and horses are sometimes stricken by a condition known as grass
staggers, characterized by unsteady gait and twitching and spasm of the
muscles. This disorder can be cured either by supplementing the diet with
magnesium or by adding magnesium to the soil. It appears that overuse of
nitrates, phosphates, and potassium salts as fertilizers depletes the soil
of magnesium and causes a deficiency of this mineral in grazing animals. In
the Florida Everglades the soil is low in copper. Domestic animals grazing
in this area develop copper deficiency which makes them unusually
susceptible to sustaining bone fractures. But, when copper is added to their
diet fractures no longer occur. In another study, the manganese content of
turnips was directly related to the manganese content of -the soil. Addition
of calcium carbonate to the soil (a common practice by modern farmers)
decreased the accumulation of manganese by turnips.
Conclusion
These studies indicate that modern farming
practices deplete the soil of essential minerals, resulting in lower levels
of these minerals in our food. The vitamin and mineral content of our diet
is further reduced by over consumption of nutrient-depleted foods, such as
sugar and white flour. The net result is that the food we consume today
contains far less of many vitamins and minerals than it did in the past. One
of the major theses of this book is that chronic, low level deficiencies of
a wide range of micronutrients
may increase the risk of developing osteoporosis.
In
summary, many factors related to the modern American diet may promote not
only osteoporosis, but other chronic diseases, as well. A health-promoting
diet is one that emphasizes fresh, unprocessed foods, such as whole grains,
fruits and vegetables, nuts and seeds, and legumes Animal foods, dairy
products, and salt should be used in moderation, and sweets, caffeine,
refined flours, and chemical food additives should be avoided as much as
possible. While some studies suggest that moderate alcohol intake improves
health, others have shown that even small amounts of alcohol are not good
for you. Certainly, excessive alcohol intake can cause many different
problems, including osteoporosis. The human body is remarkably resilient and
is capable of withstanding numerous stresses, but it is also true that the
more closely you follow the principles of good eating, the healthier you
will be.
Here
is an excellent list of foods to add to your diet to ward off Osteoporosis:
Horsetail
tea.
This herb is rich in calcium and silica and can help build strong bones.
Calcium-rich
foods.
Sardines, salmon, green leafy vegetables, broccoli, tofu with calcium
sulfate, mineral water, and sesame seeds all will supply your body with
calcium. If you choose to get your calcium from milk, yogurt, or cheese, it
is recommended to consume low-fat or non-fat products because the body will
be better able to assimilate their calcium.
Fish
oil
has a healthy dose of vitamin D which helps the body absorb calcium.
Barbeque!!
An inadequate amount of stomach acid can lead to poor absorption of calcium.
To increase stomach acid, eat charcoal-barbequed foods or charcoal
supplements, eat more slowly, and don't wash your food down too quickly with
a drink.
High
calcium foods
include the dark leafy greens (Collards 360 mg/cup, kale 210 mg/cup,
broccoli 160 mg/cup), tofu, navy, and pinto beans (100-150 mg/4 oz), black
strap molasses (140 mg/Tbs), corn tortillas (120
mg/2) and whole grains, sardines, salmon, goat feta cheese.
Specific
Remedies
There is a tradition in
North
America
of using herbs such as Horsetail
(Equisetumarvense), Oat straw (Avena
sativa) and Alfalfa
(Medicago sativa) for the long term treatment of
osteoporosis. They have been described as being effective because of a
high calcium content. They do not have a particularly high level of
calcium in them, but they are effective.
One possible prescription: (all
tinctures)
Vitex agnus-castis
--- --- --- 2 parts
Equisetum arvense --- --- --- 1 part
Apium graveolens ---
--- --- 1 part
Avena sativa --- --- --- 1 part
Medicago sativa --- --- --- 1 part
Dosage--
-- -- 5ml of the mixed tincture taken 3 times a day
Vitamin
Supplements: (daily)
Vitamin
K 50mcg
BID, essential cofactor for the formation of osteocalcin
and may decrease urinary calcium excretion. CI in
patients taking antigoagulant therapy.
Vitamin
A 2,500
IU BID, aids in the formation of chondroitin
sulfate in cartilage, involved in the maintenance of the osteoclastic/osteoblastic
process and bone modeling.
Vitamin
C 250mg
BID enhances calcium absorption, required for synthesis of collagen
proteins.
Manganese
30mg daily- synthesis of connective tissue-bone and cart.
Xu is assoc with slow wound healing, osteoarth,
osteopor, postural defects and poor growth.
Zinc
30-60mg daily- enhances calcification, fracture healing, loss of zinc
appears immediately following injury or prolonged bed rest.
Copper
for
formation and maintenance of connective tissue and bone mineralization.
Xu is assoc with bone loss and facture 1.5mg
daily
Lysine
12mg/kg/daily- shown to increase calcium absorption and a deficiency has
been shown to increase urinary losses of calcium
Histidine
500-1000mg daily-shown to increase calcium absorption
Arginine
500-2000mg daily
Strontium
inhibits the resorption of bone
Silica
- promotes collagen synthesis and initiates calcification of bone.9-14mgs
Fluoride
for significant bone loss(dosage must be
supervised). I don't recommend this tx, research
suggests that fluoride in creases bone density but not bone strength, bone
still tends to be more brittle and thus still at risk for pathology.
Calcium
for the bone crystal structure component, and urinary excretion is increased
in lysine deficiency.
Magnesium
maintains bone structure by means of bone structure component aproximately
50% of body's store of magnesium is in bone, and helps promote and regulate
parathyroid hormone, also involved in conversion of Vita D to its active
form.
Pyridoxine
(B6)
promotes the conversion of homocysteine to methionine,
homocysteine interferes with collagen crosslinking.
Folic
acid 5
mg daily, coenzyme for the conversion of homocysteine
to methionine.
B12
to Folinic Acid 800 mcg
Rule
out B12 (CBC, elevated MCV), Copper, Manganese (by having a Hair
Analysis done) and Vitamin C deficiency (By dosing to bowel tolerance)
-
Rule
out hydrochloric acid deficiency (by dosing to gastric burning sensation)
-
Rule
out lactose intolerance
-
Limit
antibiotic therapy
-
Avoid
even minimal aluminum intake
References:
Lemann,
J., Jr., W. F. Piering, and E. J. Lennon.
1969. Possible role of carbohydrate-induced calciuria
in calcium oxalate kidney-stone formation. No Engl
J Med 280:232-237.
Lawoyin, S., et al. 1979. Bone
mineral content in patients with calcium urolithiasis.
Metabolism 28:1250-1254.
Yudkin, J., Dr. 1973. Sweet
and dangerous.
New
York
:
Bantam Books, 112. Saffar, J. L, et al. 1981. Osteoporotic
effect of a high-carbohydrate diet (Keyes 2000) in golden hamsters.
Arch Oral Biol 26:393-397.
Schroeder, H. A. 1971. Losses of vitamins and trace
minerals resulting from processing and preservation of foods. Am
J Clin Nutr 24:
562-573.
Hollingbery, P. W., E. A. Bergman, and L K Massey.
1985. Effect of dietary caffeine and aspirin on urinary calcium and hydroxyproline
excretion in pre and postmenopausal women. Fed Proc
44:1149.
Heaney, R P., and R R Recker.
1982. Effects of nitrogen, phosphorus, and caffeine on calcium balance in
women. J Lab Clin Med 99:46-55.
Hernandez-Avila, M., et al. 1991. Caffeine,
moderate alcohol intake, and risk of fractures of the hip and forearm in
middle-aged women. Am J Clin
Nutr 54: 157-163.
Spencer' H., et al. 1985. Alcohol-osteoporosis.
Am J Clin Nutr
41:847.
Marsh, A. G., et al. 1980. Cortical bone density of
adult lacto-ovo-vegetarian an omnivorous women.
J Am Diet Assoc 76:148-151.
Marsh, A. G., et al. 1983. Bone mineral mass in
adult lacto-ovo-vegetarian an omnivorous males. Am
J Clin Nutr
37:453-456.
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