Dragonfly News

The Official Monthly Newsletter of Song of Health
OCTOBER 2009

Click here to download a printable
version of this newsletter.

November 09 Newsletter
September 09 Newsletter

Welcome Subscribers, to Dragonfly News. We are excited about the opportunity to share interesting and helpful information with you in our monthly newsletter, which is available to subscribers only. We first email the newsletter and food resource updates to you directly in .pdf form. Then, in a few days you will be able to access the newsletter on the website. The food resource updates will be incorporated into the existing Food Resource List and can be found by clicking the icon on the left side of most pages on the website.

If you did not receive this issue at your email address and would like to, please notify us immediately at manager@songofhealth.com.

We may need you to remove a pop-up blocker on your computer or to update your current email address with us.

The information in Dragonfly News is brought to you by the Song of Health Team:

Sandra Strom, CEO of Song of Health
Dr. Letitia Dick, N.D., Staff Doctor
Dr. Jared Zeff, N.D., Staff Doctor
Dr. Caryn Potenza, N.D., Staff Supporting Doctor
Elizabeth Vedder, Manager of Food Resource Updates
Shawn Murphy, Song of Health Webmaster and Graphics Designer

Editor’s Note: We are trying out a new format, using 2 columns for easier reading in some of the more lengthy sections. We appreciate your comments and suggestions. Thank you.

IN THIS ISSUE:

SUBSCRIBERS SPOTLIGHT:
Stories, Comments, Questions Asked
and Answered

ARTICLE:
“October is Breast Cancer Awareness Month,”
By Dr. Letitia Dick, N.D.

SHARING EXPERIENCES:
“Health Concerns About Soy ”
By Sandra Strom, CEO of Song of Health

RECIPES:
Condiments:  Black Bean Salsa;   Tomato and Pepper Salsa
Custards and Puddings:  Blanc Mange (Vanilla Cornstarch Pudding) With Honey; Denver Chocolate Pudding With Honey
Sauces, Syrups and Dips:  Pumpkin Seed Pate
Soups and Soup Garnishes:  Egg Dumplings
Vegetables:  Carrot Tzimmes; Roasted Vegetable Pasta Sauce; Sautéed Green Tomatoes
Recipe Substitution Tips

FOOD RESOURCE UPDATE:  October 2009

The Carroll Institute of Natural Healing, co-founded by our renowned Doctors Letitia “Tish” Dick, N.D. and Jared Zeff, N.D., LAc., is an educational opportunity for Naturopathic physicians and students to further their education in the traditional methods of Naturopathy, not otherwise taught in the Naturopathic colleges. This is where physicians and students learn how to perform the Carroll Food Intolerance Evaluation method, constitutional hydrotherapy and other important methods of traditional natural healing.

Song of Health and The Carroll Institute of Natural Healing work together to reach as many people as possible, to educate and help understand the importance of avoiding personal food intolerances, applying traditional Naturopathic methods of healing and naturally restoring the body to health.

We invite everyone to contact us with any questions you may have regarding these methods at manager@songofhealth.com.

Song of Health.com actively promotes physicians and professionals who support our work and companies who act with integrity and are honest their products and services.
Check out your Goods and Services section at Song of Health.com.

Those interested in advertising at Song of Health.com, please CLICK HERE or email us at advertise@songofhealth.com.

WEBSITE CHANGES!

CHANGES HAVE BEEN MADE TO THE FOOD RESOURCE LIST :
Older entries, dating from 2006 and prior, have been removed from the Food Resource List, until it is determined those entries are still valid. The PDF download version of the changes is in the process of being updated and will be completed soon. Your comments/suggestions are greatly appreciated.

Food Resource List Margins:  Subscriber Linda brought to our attention that margins are uneven in the Food Resource List on her computer. When asked what browser she uses, she replied Internet Explorer. We figured out the issue with Internet Explorer – it does not automatically justify the printing, as does Mozilla Firefox.

The Food Resource List has now been corrected and the margins will line up evenly, no matter which internet service you use.

We appreciate bringing this matter to our attention so we can make the website pleasing for everyone. Subscribers, please let me know what other suggestions you may have or other corrections that need to be made. Your input is greatly appreciated. In Health, Sandra

THE SUBSCRIBERS RECIPES SECTION IS UNDERGOING CHANGES:
~ We are in the process of adding food category codes to the recipes, identifying what ingredients to be aware of. This will take some time to complete all the recipes, so we ask for your patience as we work through them. We hope it will better guide you in your cooking endeavors! From now on, the recipes included in the monthly issues of Dragonfly News will also be coded. We are also adding cooking and baking tips and suggestions.

~ In the Cookies section, there was an error in the “Oatmeal Raisin Cookies” recipe. The amount of fructose was missing. This has been fixed. (Personal note: I highly recommend using honey or agave syrup instead of fructose or sugar. Sandra)

~ A new category – PASTA AND PASTA SAUCES – is being added.

~ The category SOUPS is being changed to SOUPS AND SOUP GARNISHES.

~ Look for a Recipes index coming in the near future.

 CHANGE IN SUBSCRIPTION RENEWAL PROCESS:
As of October 1, 2009, one-month subscriptions are introductory only (@ $19.95) and no longer available as a renewal. Instead, the following subscription renewals have been implemented:

• NEW ~ 3 months @...$49.95     ($16.65 per month)
• 6 months @.............. $91.80    (no change - $15.30 per month)
• 12 months @............ $163.00   (no change - $13.58 per month)

Save $36.80 by renewing for 12 months!

SAVE MONEY ON YOUR NEXT SUBSCRIPTION RENEWAL:

Refer a new subscriber and receive 10% off your next renewal!  To receive your coupon email manager@songofhealth.com and tell us the name of the person you are referring.  Once they subscribe, you will receive your 10% discount. It’s that easy!

Visit Sandra at Twitter, MySpace, Startup Nation and Facebook. You’re invited to follow and share comments!

STILL REQUESTING YOUR VOTE!

Please vote for Song of Health!  We are on fire! The 2009 StartupNation.com competition for the best business of the year continues through November 2009, and Song of Health is in the competition! We need your help by voting for us. Please click this link to cast your vote: http://www.startupnation.com/homebased100
/contestant/6832/index.php. It’s quick and easy. You are allowed to vote once every day until the competition ends (in November). Thank you – your support is greatly appreciated.  This is also a great way for us to become known so that others may also benefit.

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Click on the box to:

Learn how to quickly identify your personal food intolerances in ingredients lists on food packaging.
Learn new, easy recipes and substitutes for favorite ones that your entire family can safely eat and enjoy.

If you have any questions or need help with the appointment or payment process, please contact us at: manager@songofhealth.com.

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GIVE THE GIFT OF HEALTH:
HONOR YOUR FRIENDS WITH A SUBSCRIPTION TO SONG OF HEALTH.
Contact manager @songofhealth.com

	SUBSCRIBERS SPOTLIGHT STORIES, COMMENTS AND QUESTIONS

Share your story with others.

SUBSCRIBERS, PLEASE…help others by sharing your story.  When you allow us to publish it in Dragonfly News and Subscribers’ Testimonials, a dedicated section on the Song of Health website, you provide the opportunity to reach out to those who still suffer but are not confident that our dietary lifestyle will work for them. By hearing and reading about how our lives were dramatically changed we can help others to step through the door toward wellness. WE WOULD BE HONORED TO INCLUDE YOUR STORY about how you came to follow the Carroll Food Intolerance way of life. We reserve the right to edit for grammar and spelling correctness, however we will not change your story content.

IF YOU PREFER US TO HELP YOU WRITE YOUR STORY, WE WILL BE HAPPY TO. JUST ASK!

Please email your contribution to manager@songofhealth.com.

Thank you for helping us to achieve our goal of reaching out to as many people as possible in order to provide help, hope and answers. The more we give away, the more we receive!

A note of encouragement: A subscriber was concerned that her story was uninteresting. There is no such thing as a boring, uninteresting story! We are here to support each other and every contribution helps, no matter how small or large the content. Please don't let that stop you! We invite you to check out Subscribers Testimonials to read what subscribers have shared.

REMINDER: IMPORTANT!  We will continue to print this message in every newsletter from now on. It is an important issue that we believe needs to always be addressed:
On occasion, a subscriber will ask our doctors a question regarding a food intolerance and their responses will slightly differ. This has sometimes caused confusion and has been expressed directly to one of our doctors by several patients.

Per Dr. Zeff: “…most likely, we are not evaluating foods for, e.g., potato content. We are evaluating a food against a blood sample of a person with a known potato intolerance…” Test results for one patient to a food can vary from another patient, even though they are intolerant to the same food category. So, Dr. Watrous may determine a different result than Dr. Zeff, or any of the other doctors who competently perform this testing, because they are testing a patient’s specific blood sample to a specific food sample. As Dr. Zeff puts it, “It is one of the peculiarities of the methodology.

”For this reason, we constantly emphasize throughout the Song of Health website that the information found on the website is a guide only. If you have any personal issues with a product, in other words, a test evaluation shows a food should be o.k. for you to eat, yet you have a reaction to it anyway, we suggest you refrain from consuming it until you have it tested for you personally.

Always, always, always consult your physician with any medical issues you may be experiencing, any drugs you have questions about or your medical care. Our purpose is to help you to determine what foods are included in food intolerance categories. All other information, including articles, are for educational purposes, and is not meant to replace your doctor’s care for you. We are set up as a support team for doctor, patient and subscriber. There are many questions Song of Health can answer for you, and we encourage you to ask us first, in regards to food and food intolerances. What we are not qualified to answer directly, we refer to our doctors and they, in return email their responses to us. You may consider Song of Health as your information center.

If you have any questions or comments, please contact us. We are here to support you and your efforts to claim and maintain great health by refraining from your food intolerances and learning about other natural health issues.
In Health,
Sandra Strom

QUESTIONS ASKED AND ANSWERED:

Questions Emailed to us:

From Susan: Hi Sandra, I have a curiosity that maybe you can help with. Regarding food/supplement “testing”:

1) Do I understand correctly that a food or supplement sample is “tested” against the patient's own blood sample in the office?  Can food be “tested” apart from a patient's blood sample?

2) If so, what's the method of “testing” that enables the blood sample to remainconstant over many years?
I'll probably have a few follow-up questions, depending on response. Please be patient with me...I really do want to get a grip on all of this!  Thanks for responding!  Susan
Reply from Sandra:  Hello Susan. 
The complicated process of evaluating food for categorical ingredients, per the Carroll Food Intolerance method is, in essence, a reversal of evaluating a person's blood. When determining what a person is intolerant to, a sample of their blood is used to determine any reaction when placed with a sample of each food category, i.e. potato, egg, etc. and then for the varied combinations.

A food sample can be evaluated by determining a reaction when placed with a person's blood sample who is, for example, intolerant to fruit, dairy, soy, etc. The food sample, however, must be evaluated with many different blood samples for accuracy. One person may have a combination intolerance while another has a main intolerance of the same category, or they may be intolerant to a number of things. You can see how complicated and time consuming this gets when our doctors analyze a product for several or all options. It is a lot easier to just analyze a product for a specific person (using their own blood sample) to determine if they are able to have it without having to identify exactly what is hidden. It helps everyone when the analysis is honed down to exactly what ingredients the product evaluates positive for, which is why our doctors spend the numerous hours doing so.
A person's DNA doesn't change, so neither does their blood or food intolerance. Their blood [sample], therefore, will never change either, no matter how old it is, just as their blood type doesn't change. Type A, O or AB remains constant and so does being intolerant to potato, sugar or dairy.
Susan:  Thanks, Sandra. That was helpful. So, when it comes to “testing” what's in a supplement that will eventually be prescribed to a patient, is it thatthe doctors “test” the supplement against blood samples of randompatients from every food category and food-combination category? Do I have that right? Susan
Sandra:  Supplements are treated the same as food products for evaluation. The doctors have a set of blood samples that they use for all their evaluations. If you want something evaluated specifically for you, they can do that too. As we have stated in all our newsletters and on the Intro page of the Food Resource List, one person can react, or not, differently than someone else who may have the same food intolerances. I know that sounds weird, but our bodies are all pretty unique machines and other factors may also come into play. This is why the Food Resource List is to be used as a guide. If a food is OK for someone but you feel a reaction when you eat it, even though it appears to be OK for you, I would recommend having it evaluated for you personally. It's possible there is something else you are reacting to.

This way of life can be very confusing, especially when mainstream medicine preaches a 180 degree turn in attitude about what works and what's foolery. Needless to say, if they had all the answers, people wouldn't be coming to our doctors for help, and...Lo and behold...then is when they actually do heal! It's all about learning how to follow our food intolerance diets and otherwise eating healthy. Admittedly and unfortunately, we are in the minority at this time. Hopefully, as we all work together, that may not be the case someday. Sandra

Editor’s note: The word “test” is in quotes when referring to the Carroll Food Intolerance Evaluation Method. This is a legal issue that we must abide by. The reason for the specific semantics of calling the “testing” process an “evaluation” or “analysis” is because our doctors perform the process of determination in their own offices and not in a determinate research lab registered according to governmental regulations.

From Dr. Tish in response to Teresa’s question in September newsletter re:

Question: "Earth Balance Vegan Buttery Sticks." The box states, "Vegan, Non-dairy, No trans-fat and Non-hydrogenated." My 1-1/2 yr old is dairy intolerant.Could you please advise as to whether or not this really is "Non-dairy"? The ingredients listed are: “Non-GMO Ingredients: Expeller-pressed natural oil blend (soybean, palm fruit, canola and olive oils), filtered water, pure salt, natural flavor, (derived from corn, no MSG, no alcohol, no gluten), soy protein, soy lecithin, lactic acid (non-dairy, derived from sugar beets), colored with beta-carotene from natural sources. Contains soy.”  Thank you, Teresa
Response: Lactic acid always tests dairy in products. Perhaps it is from the bacterial culture in which all of the lactobacillus or other bacteria are grown. The easiest and cheapest source is to grow the bacteria on dairy. At any rate, I tell all patients to avoid lactic acid if they are dairy intolerant. This is on our patient report we give to all dairy intolerant patients.Dr Letitia Dick

From Donna:  Greetings,
I am a new subscriber to your website. Perhaps I missed it, but is there a listing showing manufacture ingredients that would constitute "potato starch" and "sugar" intolerance?
There are numerous brands not shown on your evaluation lists, and such information would be useful to me. Thank you for creating the website. It has very good information.  Donna
Reply from Sandra: Good morning Donna,
Welcome to Song of Health! Please forgive me, but I'm not clear on your question. Are you referring to The Food Resource List, where you find foods and products that have been evaluated for hidden ingredients? Or are you referring to the Food Categories section, which is a compilation of pages that defines each food intolerance category? I am assuming you are referring to the Food Resource List, but I want to be sure. The List is a compilation of foods, etc. that have been submitted to our doctors by patients and subscribers for analysis. If there is a particular food you are interested in, we recommend you submit it to determine if it is safe for you. If you go to www.songofhealth.com, login, then click on "Send a Sample For Evaluation," you will be guided, step by step, on how to submit a sample at the Subscribers price.
I have a potato intolerance and combination fruit/sugar. Maybe there is a food I can personally help you with that you are concerned about. The most important thing for us all to do is to become familiar with the Food Categories Lists and what derivatives and chemicals we need to be able to quickly identify in commercial products, as well as understanding what foods are considered in a specific category, such as yams being potato and guar gum containing potato. Then, when we read a package and see that it contains “guar gum,” we know to stay away from it.
Does this help to answer your question? Please let me know. My goal is to help you to eat safely.  In Health, Sandra

Editor’s Note:  Windrose Naturopathic Clinic has brought to our attention that some of the liquid samples being sent in for evaluation have not been completely sealed and were leaking when received. When submitting a sample for evaluation, it is very important to: 1) Place each sample in a separate Ziploc baggie to protect from contamination and 2) Be certain the containers are tightly sealed. Thank you.

Donna:  Thank you so very much for your quick reply. I went back to the website and read some more. Some of my questions were answered. The answers I was seeking were in The Food Categories section. There is so much information - great job. Perhaps I need to submit a few food samples for a couple of products I consume most to see if I can continue using them.
Questions regarding Potato and sugar intolerances:
1. Is there a correlation between potato starch and gluten derived from wheat? Do I need to stay away from foods containing gluten? I am potato starch and sugar intolerant.
2. Corn/corn starch ok?
3. Brown rice ok? I presently use organic brown rice pasta (ingredients on package are: organic brown rice and water).
Thank you so much. I appreciate your assistance. The website is great and very extensive.
Sandra: Hello Donna,
I'm glad you were able to find most of what you need to know. I realize how expansive the information is on the website. We have tried to make it as simple and convenient as we know how, to present it. There is always room for improvement and I have, therefore, recently set up the pages with tables, which I find easier to read. Also, I am in the process of presenting the recipes (for subscribers only) with the ingredients coded for food intolerance categories. Then, you can easily click on to the Food Substitutions List to find alternative ingredients that will work for adapting recipes to your specific needs.

Re: Potato starch and gluten derived from wheat: The gluten, itself, is not related to potato. However, we have not found a gluten flour product that does not have potato, in some form - usually as flour - added to the gluten. So, unless you can find a gluten flour that doesn't include potato flour or starch, don't use it! Gluten flour is popular with Celiac and gluten-intolerant people. Footnote on that: Most people who have been diagnosed with Celiac dis-ease or gluten intolerance have been so outside of the Carroll Food Intolerance Evaluation methods. Dr. Tish and I were discussing this a while back, and when she “tests” a "gluten-intolerant" or celiac person for food intolerance, most often their intolerance is grain or potato, possibly even fruit! This is because potato or fruit are often found in products that include gluten. Many times, a person will experience a reaction to a gluten product and assume their reaction is coming from the gluten, when it is actually being triggered by a different intolerance. Try explaining that to a celiac sufferer!

Corn and corn starch are grain, so you are OK with it. I highly recommend purchasing Hodgson Mill 100% Pure Corn Starch. It is made from non-GMO corn and is a high quality product.

Brown Rice pasta: Is it organic? It depends on the product; you have to be careful. If you refer to The Food Resource List, you will note that most of the rice products listed in the Pasta section contains potato. The other ingredient often found in grain products, such as pasta or rice, is fruit. I inadvertently used the Tinkyada products, thinking I was OK because I didn't feel a noticeable reaction. Then it was evaluated and, come to find out, it analyzed positive for potato. The products I had in the cupboard made for a nice gift!
Donna: Sandra, thank you so much. You are awesome! Your clarification helps a lot. I have so much to learn. As soon as I find a good pasta and bread substitute (hopefully organic), I will be happy once again. I was born and raised in Italy for the first 12 years of my life, so you know I'll be paving all the stores to find one that's good for potato intolerant folks. Luckily, I live in NY and we can find anything. Only one thing ...can I take you food shopping with me (kidding, of course)? 
Sandra: Thank you Donna, for your affirming words. Glad to help. Funny you mention shopping with you…That's how I got into doing what I do - I was brainstorming with a friend about taking clients shopping and teaching them to shop and his reply was "E-commerce!" So here I am.

I started making my own sourdough starter and bread, even waffles, because we can't find yeast that isn't potato or sugar derived. Have you considered a pasta maker? Actually, I eat organic Semolina pasta [from Italy] and do OK with it. It's truly a crap-shoot and science learning how to safely eat! 
Donna: Thank you Sandra. I was just looking at my pasta package from Trader Joe's. It's organic brown rice (penne), wheat-free, cholesterol-free and sodium-free. It lists only 2 ingredients: organic brown rice and water. Do you think it's OK for a potato intolerance? If not, I will choose one of the recommendations on your website. Funny, all this time I thought I had an issue with gluten. Regards, Donna
Sandra:  I'm getting pretty leery of all the rice pastas, since we don't have a one on the Food Resource List that doesn't contain potato. On the Food Resource List, Pagoda's Quinoa Pasta analyzed safe as did Vita Spelt Whole Grain Rotini.
I'm seriously considering investing in a pasta maker as it makes it pretty easy to make noodles. I have a bread maker that I use for kneading and rising. I put it on the "dough" cycle and when it's done doing all the work, I take out the dough and bake it. I think it would be pretty easy to do for noodles too. Then I'm not tied up in the kitchen all day long, messing with dough. What is leftover can be put in the freezer for later use.
Donna:  Thanks Sandra, for your thoughts. I value your suggestions. And, yes, I will give away my brown rice pasta. I will try quinoa pasta again. If I remember correctly, last time I tried quinoa pasta it tasted like mushy glue. I think I tried Vita Spelt once and threw it out - it was horrible. I will give them another chance. I am very fond of quinoa, I just didn't care how it distorted the taste and texture of pasta made from traditional grains. Take care and infinite blessings to you and your loved ones. Donna
Sandra:  With the alternative grain pastas I've noticed they cook up quicker than wheat. You might try keeping a close eye on it and taste it so you cook it just until al dente. Did I explain that OK? Let me know how you do with it. Blessings to you too, Sandra

~~~~~

From Teresa:  Good morning, Sandra.
I've recently had a few people comment to me that soy is bad for you. I've come across one or two articles online that describe some things about soythat didn't seem too good for children or for adults. I'm paralyzed now about using it.

Since my son is dairy intolerant, I've been using soymilk in recipes and his smoothies. I was wondering if there was an article I missed on the Song of Health site that speaks to this issue.Any advice?*  Thanks.  Teresa
From Dr. Tish: Dear Teresa,
Soy traditionally is fermented and eaten. This allows the protein to be fully digestible. We consume many plants that naturally contain phyto- (plant) estrogens. These are not dangerous in any way. In fact, they may be preventive in some hormone related cancers, as they bind the estrogen receptor sites and don't allow more toxic estrogens to bind, which increases abnormal cell growth and division.

It is OK for your son to have some soy. Ideally, this would be fermented, as in soy sauce, tempeh, miso, tofu....Perhaps you could use rice milk or almond milk for him if you choose not to give soymilk. All soy should also be GMO free.
In Health, Dr. Letitia Dick

*NOTE: See below the article “Sharing Experiences:  Health Concerns About Soy.”

From Dr. Christie F.:
Why are seeds, such as flax, sesame, sunflower, millet, and the grass wild rice listed in the “grains” category for the Food Intolerance “Test”?
Reply from Dr. Tish:
It is a mystery why seeds and grains often "test" to be grain. The scientific botanical categories of plants do not match the digestive enzyme activity of humans in relationship to the plant groups.
Hope this helps!  Dr. Tish

A Sample ~ From The Forum:

From Sammie:  I'm fruit intolerant. Are there any facial and/or body soaps that are fruit free?  It would be nice to find some fruit-free lotion too.
Posted by Manager, Song of Health: It is very difficult to find fruit-free toiletries. In the September 2009 newsletter, we have published a previous post by Dr. Zeff: "Posted by Dr. Zeff, 17th February, 2009: My wife, Lauren, has a fruit intolerance. She uses Herbal Essence shampoo and either Sensodyne or Tom's toothpaste. She is very sensitive, but has no problems with these. Dr. Zeff "

My suggestion is to find those products where fruit is listed closer to the bottom, instead of the top of the ingredients list, if possible. Manufacturers list ingredients from top to bottom, according to the percentage used in the product.

All we can say is do the best you can! When you find a product that doesn't seem to cause a reaction for you, that is probably your best bet.

Subscriber Stephenie R. suggests:

 When posting a question or comment on The Forum to a thread that is not recent (within the current week), PLEASE CREATE A NEW THREAD, even if the topic has been discussed at a prior time. This way, new entries won’t get unintentionally missed.

The Forum is a great way to make new friends!

It is a great opportunity for you to share tips, meals, recipes and any other information to help support and educate each other!

MAKE YOUR VOICE HEARD!

Each month we bring you articles on a myriad of topics regarding health and environmental issues. The main focus of Song of Health is to avail you of expert information on the Carroll Food Intolerance dietary methods. This is the first step to getting and staying well. We feel, however, that there are also many other interesting and important issues to be aware of. It is our goal to share, with you, our findings on what may have a cause and effect on our healthy lives.

OCTOBER IS BREAST CANCER AWARENESS MONTH
By Dr. Letitia Dick, N.D.

Once upon a time in a galaxy far far away, there were two women.  One woman chose western medicine to do ‘preventive’ care against breast cancer by having radioactive x-ray mammography yearly to detect abnormal breast masses.  The other woman chose self-breast exams and yearly breast thermal imaging to evaluate risks of breast cancer.

Unfortunately, for the first woman each yearly exposure of radiation and breast trauma the mammogram provided increased her breast cancer risk by 5%.  And since x-ray radiation damage accumulates, each exposure is additive.  So, in 10 years this woman (in a galaxy far far away) has increased her breast cancer risk by 50% - whether she has the “breast cancer gene” or not.  This risk does not include any other factors such as having the genetic weakness to develop breast cancer, herbicide/pesticide exposure, history of Premarin use or birth control pills, or having an abnormally high estradiol to estriol ratio; all of which can trigger estrogen-sensitive cells to proliferate abnormally.

The second woman has no such radiation or trauma exposure as thermal imaging uses a heat detecting camera to take living or functional temperatures of the breasts, lymph, and vascular areas of the chest.  Abnormal temperature changes can determine areas of concern 6 to 8 years prior to a mass or lump formation, which then could be detected by mammography.

If it was me, I would want to be the second woman, and I am.  I chose to set up a breast thermal imaging unit at Windrose Naturopathic Clinic so that my two adult daughters and I will never have to use mammography in our life times.

Thermal imaging for the breast is not a 100% definitive exam, but neither is mammography or even ultrasound.  Let’s face it; no diagnostic or risk evaluation test is exactly 100% because we are human.  Humans have variations that evade all exams and labs.  However, the benefits of a screening test like breast thermography are profound.

Thermal imaging has many advantages for breast health:

 It can be used in younger women with dense breasts.  (Mammography is not recommended or even executed in women younger than 35 years of age.)

 It can be used on women with breast implants, breast reconstruction post mastectomy, and for women with mastectomies.  Thermal imaging can also discern cystic breasts from breast tissue that has other diseases. Yet, the most significant advantage for breast thermography is that once an area of concern is identified and evaluated, Naturopathic therapeutics can be utilized to treat and truly prevent breast cancer. 

Traditional Naturopathic modalities such as Food Intolerance Evaluation and diet, homeopathy, detoxification and metabolic repair with constitutional hydrotherapy, botanical medicines, and proper bio-identical glandular and hormone replacement prescriptions, along with life style changes of nutrition, sleep, exercise, and stress reduction, can change your disease path to a healing path.

At Windrose Naturopathic Clinic we recommend breast thermography yearly for women 20 years and over.  If you are peri-menopausal or menopausal, this will also include yearly or biannually comprehensive saliva or 24-hour urine hormone lab tests, along with yearly PAP exams.  A proper estriol to estradiol hormone ratio is imperative to decrease your risk of developing estrogen related breast, ovarian, uterine, or cervical cancers.  Proper progesterone to total estrogen ratio is important for the same reason. 

A recent article, “New Hormone Therapy Risk Found,” by Thomas H Maugh II, Los Angeles Times, September 20, 2009, stated, “Hormone Replacement Therapy; already linked to increases in breast cancer, heart disease, and stroke, nearly doubles a woman’s risk of dying from lung cancer…” The hormone replacement therapy discussed in this article and many others related to increased risks of cancer are not bio-identical hormone replacement.  These articles are discussing the carcinogenic cancer-stimulating effects of horse urine multi-estrogen prescriptions of Premarin.  Mares have 20 types of estrogen.  Human females have three types of estrogen only:  Estradiol, Estriol, and Estrone.  Bio-Identical prescriptions of Bi-est or Tri-est, and natural progesterone (instead of synthetic Progestin), are much safer when responsibly prescribed.  If you are on bio-identical hormone support, please be evaluated at least once a year for proper prescription dosages; more frequently if menopausal symptoms or symptoms of breast tenderness, weight gain, headaches, or unusual vaginal bleeding occur. 

Get informed and make wise decisions. 

 Do you know your Estriol to Estradiol ratio? 

 Does your doctor check your hormone levels regularly? 

 Have you had your yearly thermogram? 

 Do you do regular self-breast exams?  Please do. October is Breast Cancer Awareness Month and we are not in a galaxy far far away.

For related articles:

 Townsend Letter for Doctors and Patients, November 2004, “Nutritional Protocols Normalizing Atypical Breast Thermology,” by Nancy Gardner – Heaven PHD, AAT Certified technician of Medical Thermology.  Pages 60-62.

 Townsend Letter for Doctors and Patients, January 2008, “Health Risks and Environmental Issues: Alternative to Mammography,” by Rose Marie Williams MA.

Breast Cancer Statistics:

 All women are at risk of breast cancer.

 One in 8 women will develop breast cancer in their lifetime. 

 70% of breast cancers occur in women without a family history of the disease.

 Despite modern technology, breast cancer deaths have not decreased significantly in more than 40 years.

 90% of breast cancer cases are diagnosed with a palpable lump, which is usually too late (for the tumor has been growing for about 8 years at that point).

 As a stand-alone screening test, mammography misses approximately 20% of all cancerous tumors (false negative results).

 Over 90% of women diagnosed in the earliest stage of cancer are alive 5 years later; unfortunately only 58% of breast cancers are diagnosed at this early stage.

 Most cancers take 8 – 10 years to grow to 1cm in size, but it only takes 1.5 years more to grow to 3.5cm. THAT MEANS IT TAKES ALMOST A DECADE FOR A COMMON TUMOR TO GROW TO THE SIZE OF A PEA, AND FROM THAT POINT ONLY ABOUT 18 MONTHS TO ACHIEVE THE SIZE OF A GOLF BALL. (25 doublings of a malignant cell colony will allow the tumor to grow by about 2500% before detectable size by palpation or mammogram.)

 No one procedure or method of imaging is solely adequate for breast cancer screening.  

Thermal Imaging Statistics:

 In 1982 the FDA approved breast thermography as a breast cancer screening procedure.

 Over 800 peer-reviewed studies on breast thermography exist in the medical literature indexes.

 Well over 300,000 women have been included as study participants in this research.

 Breast thermography has an average sensitivity and specificity of 90%.

 An abnormal thermogram is 10 times more significant as a future risk of breast cancer than a first order family history of the disease.

 A persistent abnormal thermogram carries with it a 22x higher risk of future breast cancer.

 An abnormal infrared thermal image is the single most important marker of high risk for developing breast cancer.  (This beats out genetic testing.)

 Extensive clinical trials have shown that breast thermography significantly augments the long-term survival rates of its recipients by as much as 61%.

Data taken from the International Academy of Clinical Thermology website, www.iact-org.org/.

In Health,
Dr. Letitia Dick
Windrose Naturopathic Clinic
Spokane, Washington

SHARING EXPERIENCES:

HEALTH CONCERNS ABOUT SOY
By Sandra Strom, CEO of Song of Health

A subscriber recently shared concerns with us about using soy products: 

I've recently had a few people comment to me that soy is bad for you. I've come across one or two articles online that describe some things about soythat didn't seem too good for children or for adults. I'm paralyzed now, about using it. Since my son is dairy intolerant, I've been using soymilk in recipes and in his smoothies. I was wondering if there was an article I missed on the Song of Health site that speaks to this issue. Any advice?  Thanks, Teresa (See Dr. Tish’s response in “Questions Emailed to us.”)

Dr. Tish and I discussed Teresa’s concerns and were disconcerted about the fears ensuing throughout the health food circles about soy.  A number of medicinal supplements dispensed by the Windrose Naturopathic Clinic, and most other Naturopathic pharmacological dispensaries, are derived from soy in its natural, organically grown, non-GMO state; many patients are experiencing successful results devoid of dangerous side-effects.

Where then, do the controversies stem from?  What are the pros and cons of consuming soy products?

First, let’s define the nature of the soybean:

Soybean is a legume and a good source of complete protein, due to its high amino acids content and its significant amounts of alpha-linolenic acid, an essential omega-3 fatty acid.*  Our bodies do not manufacture the essential fatty acids and so we must get it from food sources.  Soy has been used in many Asian cultures for centuries. It has been observed that estrogen-linked cancers are uncommon in regions where soybeans are consumed, yet it is disputed as to whether this is attributed to their soy consumption.

The Chou, or Zhou Dynasty in China (1027 to about 221 B.C), is thought to be the first people who used soybean as a fermented food product.  They fermented soybeans to inhibit naturally occurring toxins, or "anti-nutrients,” such as potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion.  “These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking.”**  The results of these anti-nutrients can produce chronic conditions, including cancer, and also act as a growth inhibitor; thus, fermentation nearly eliminates this.

Soy is also the richest source of isoflavones, specifically, the phytoestrogens genestein and daidzein.*

The positive effects of these isoflavones compounds are:

 Isoflavones act as antioxidants, which counteract damaging effects of free radicals in tissues, as well as aid in protecting the body from some forms of cancer by acting as estrogens. The estrogen effectiveness of isoflavones represents around 1/1000 of the estrogen hormones, thereby bringing a balancing effect when levels of estrogens are low, such as during menopause.** 

 Isoflavones can also reduce the effect of estrogen on cells and skin layers when hormone levels are high, thus aiding in reducing risks of estrogen-linked cancers.*

Isoflavones must be fully digested to be effectively beneficial.  Disruptions, such as the use of antibiotics, can result in a compromise of their protective benefits. 

Because of its structural compounds, many believe that the consumption of soy can help protect the body from such dis-eases as breast cancer, prostate cancer, menopausal symptoms including hot flashes, heart disease, and osteoporosis. ***

The drawbacks of isoflavones and soy are:

 Because of their similar structure to the human body’s own estrogen, isoflavones can interfere with the action of our own estrogen production. Depending on cell receptors, this can activate or decrease estrogen production. Although the aspects of isoflavones are mostly positive, it is possible intake can inhibit the body’s cancer-protective abilities under certain circumstances.*** In most studies, however (well over a thousand), soybeans have not proven to be dangerous for human consumption.

 Soy also contains “goitrogens” – which can mildly depress thyroid function and interference of iodine uptake. Many healthy raw foods are also mildly goitrogenic, including some fruits, the brassica family, peanuts, etc.

 Soy is high in phytic acid, a common substance in the bran of all seeds.  It can block absorption of calcium, magnesium, copper, iron, and zinc in the intestinal tract.*** Note:  Most commercial tofu products have digestible calcium and magnesium additives.

Stay away from products including Soy Protein Isolate
and Soy Protein Concentrate!

The real issues to look at concerning the health value of soy consumption are:

 How is soy used? 

       ~ In Asian countries, it is used as an integral but small portion of the diet, generally consumed as the fermented products tempeh, tofu, soy sauce, and miso. The soy components are not isolated and then used in other products.

       ~ In non-Asian countries, such as the United States, Soy Protein Isolate (SPI) is used extensively in the manufacturing of other food products.

Soy Protein Isolate (SPI) is a common derivative used in processed vegetarian foods, often used to imitate meat and dairy products. It can be found in baby formulas, commercial baked goods, some soy milks, artificial sweeteners and a myriad of other food products.

SPI has become a big industry commodity of a once considered by-product.

SPI is produced by first mixing a slurry of soybeans with an alkaline solution to remove fiber.  It is then run through an acid wash in aluminum tanks, which leaches high levels of aluminum into the product.  The final process is to neutralize the product in an alkaline solution, spray-drying the curds at high temperatures and extruding at high pressures. During the spray-drying process, nitrites – potent carcinogens which have been attributed to causing cancer – are formed. During the alkaline processing, lysinoalanine - a known toxin - is formed. The final product is Textured Vegetable Protein (TVP).  Although much of the trypsin-inhibitor properties are removed, it also removes any nutritive value of the soy. In addition, unhealthy artificial flavorings, including MSG (mono-sodium glutamate) are added for flavor.*** It can also be argued that the unnatural high concentration of isolated protein from this process is unhealthy and not easily digestible.

 Soy agriculture has become big business --- and so has the use of GMO seeds (genetically modified, which changes the genetic structure of the original plant) and the widespread use of pesticides and herbicides, many of which are potent carcinogens.  They contaminate the food and are consequently ingested by consumers, as well as polluting the land itself and threatening the health of our environment.  Furthermore, over-exposure to environmental phytoestrogens (a by-product in many chemical crop sprays) can cause the body to react as though it has too much estrogen, causing it to produce estrogen-blockers, and creating potential risks for some cancers (as explained above).

To sum up, soy is a great source of protein and an alternative to meat and dairy when consumed in the following ways:

 Eat fermented soy products – tofu, tempeh, soy sauce, miso, etc.

 Use only organic, non-GMO soy products, including soybeans for processing your own homemade products.

 When using soy flour or non-fermented soy products, remember that they are not a viable source of some minerals (zinc, calcium, magnesium, copper, iron) and it is best to supplement with other foods that are.  It is always best to balance the amounts of any foods in the diet, assuring that all the required nutrients are ingested.

As with any commercially produced by-product marketed as the greatest thing since Grandma, FOLLOW THE MONEY!  Touted to be a wonder food, Soy Protein Isolate and the soy concentrates are unhealthy money-makers. The backlash of it in the health food world is that soy has been given a bad rap.

In Health, Sandra

* http://www.isoflavones.info/
** http://www.mercola.com/article/soy/avoid_soy.htm
*** http://www.isoflavones.info/

P.S. We sympathize with those of you who are soy-intolerant.  Hopefully, you still found this information interesting, in spite of not being able to eat soy products yourselves!

“Every dis-ease known to humans is created in our digestion system” (Dr. Harold Dick, N.D.)

NEW RECIPES

THE RECIPES SECTION FOR SUBSCRIBERS IS UNDERGOING MAJOR CHANGES!  

        The ingredients in each recipe are being coded for food intolerance items.

        A Table of Contents is being created for each section, including links for each recipe.  Eventually, there will also be a Recipes Index.

        The Food Substitutions List has been restructured into table form, making it much easier to read.  Links from the Recipes pages to The Food Substitutions List and The Food Resource List are made readily available so you can toggle back and forth, whenever necessary, in order to be able to easily adapt a recipe to your special needs.

        We continue to add cooking and baking tips in order to help and teach you how to easily adapt recipes, to prepare meals easily and sometimes quickly, and to help you enjoy cooking!

        Check out some of the new pictures added!

        WE INVITE YOU TO SHARE YOUR SUGGESTIONS, RECIPES, COMMENTS AND CONCERNS.  Please go to The Forum and post in the Recipes section, or contact us at manager@songofhealth.com.

REMINDER: Always use organic products whenever possible.
WE RECOMMEND using Celtic sea salt, which is Neutral.
ALL NEW RECIPES are now coded for Food Categories. 
IF A RECIPE CONTAINS YOUR FOOD INTOLERANCE, see the FOOD SUBSTITUTIONS LIST for alternative ingredients.

Halloween, parties and passing out sweets are just around the corner.  This year, consider making healthy treats, replacing sugar with more healthful substitutes:

 See the Food Substitutions List.
 Check out the recipe for Pumpkin Cookies, in the Cookies section and
 Fruit Leather or
 The Perfect Chocolate Bar in the Cakes and Candies section

KEY FOR CODES

TOMATO AND PEPPER SALSA
(Contributed by Sandra Strom, CEO of Song of Health)

Mix all ingredients in a bowl. Serve chilled.
Serves 2-3.
BLACK BEAN SALSA:  Add 1 cup cooked (or 1 8-oz. can) black beans to above ingredients.
Variations:
 Substitute cooked or canned pinto, pink or small red chili beans for black beans; or use combination of two or more types of beans.
 Add ¼ cup grated cheddar or cotija cheese. Mix well.

CUSTARDS AND PUDDINGS

BLANC MANGE (VANILLA CORNSTARCH PUDDING) WITH HONEY
(Contributed by Sandra Strom, CEO of Song of Health)

In a saucepan mix the milk, honey cornstarch and salt. Place on burner and turn on low heat.
Stir constantly, being careful not to scorch, for approximately 15 minutes until the pudding thickens. Remove from heat and cool slightly.
Stir in vanilla. Chill.
Serves 4.
NOTE: The traditional method is to cook in a double boiler over hot water and to use sugar instead of honey. It is safer to cook the double boiler method, to avoid burning. This way is less hassle...just be careful!

DENVER CHOCOLATE PUDDING WITH HONEY
(Contributed by Sandra Strom, CEO of Song of Health)

This is a rich pudding cake, also known as Fudge Pudding. It is best served the same day it is made.
Pre-heat oven to 350 degrees. Butter a 9 x 9 baking dish.
In a big mixing bowl sift together flour, baking powder, salt and 3 Tbsp. of the cocoa.
Stir in, just until the dry ingredients are moistened, the melted butter or oil, milk, 1/2 cup of the honey, vanilla and nuts.
Pour into buttered baking dish.
Over the top sprinkle the remaining cocoa (4 Tbsp.), then drizzle the remaining honey (3/4 cup) over. (Don't mix with the batter.)
Pour over the top the cold water or coffee.
Bake 40 minutes.
Let stand at room temperature, then serve.
Serves 6.
Serving Suggestions: Serve plain, with whipped cream or ice cream.

PASTA AND PASTA SAUCES (New category)

ROASTED VEGETABLES PASTA SAUCE
(Contributed by Sandra Strom, CEO of Song of Health)

Pre-heat oven to 450 degrees.
Coarsely chop the tomatoes, peppers, onion and celery.
Finely chop the garlic and herbs.
Pour oil into a 9 x 12 glass baking dish.  Place in heated oven until oil is hot, then add all the other ingredients.
Bake for 40-45 minutes, until vegetables are tender.
Begin preparing spaghetti noodles (see below).  Place cooked ingredients in a blender or food processor and blend until everything is ground and you now have a smooth, thick sauce.
Turn sauce into a saucepan.  More oil may be added, if sauce is too thick. Turn burner on lowest temperature possible and keep sauce warm until spaghetti noodles are done.  Sauce may need to be stirred to keep from burning.

TO COOK NOODLES:

Category       Ingredients

                   ¼ cup oil
                   ¼ tsp. salt

In a 4 quart cooking pot, fill to half with water.  Add half the oil and salt.  Bring to rolling boil.
Add noodles.  Stir with a fork to separate the noodles.  Turn heat down to medium high so water is barely boiling.
Cook noodles until “al dente” or just until tender, approximately 8 minutes.  Be careful not to overcook, as noodle will get mushy and tasteless.  Turn off burner.
Drain noodles.  (The liquid can be saved to use as base for broth later.) 
Place emptied pot on turned off burner, which is still warm.  Add remaining oil to pot. (Butter may be used in place of oil.)
Return noodles to pot and stir with a fork to coat with butter or oil.
Turn on to serving platter.  Pour sauce on top.  Garnish with fresh parsley sprigs. Serve immediately, with ¼ cup grated cheese if desired.
Serves 2.
Variations:
 Use whatever vegetables are available, such as squash.  Prepare as above.
Vary herbs.  Add lemon thyme, savory and/or lemon balm.  Omit fennel seed.  Experiment with your favorite herbs! 
NOTE:  Dried herbs may be used in place of fresh, though the flavor is not as aromatic.
 Mushroom sauce: Add 4 large mushrooms.
 Meat sauce:  Cook ¼ lb. desired meat separately.  Stir into sauce just before serving with noodles.
 Serve on other pasta shapes, such as penne, fettuccine, linguini and macaroni.  REMEMBER TO REFER TO THE FOOD RESOURCE LIST FOR PRODUCTS THAT DO NOT INCLUDE YOUR FOOD INTOLERANCE.
 REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES.

SAUCES, SYRUPS AND DIPS

PUMPKIN SEED PATE
(Contributed by Sarah, Community Store, Astoria Oregon)

One day, when I was shopping at the Community Store in Astoria, they put out this pate to sample with crackers made with yucca root. It was so delicious that I asked them to email me the recipe so I could share it with all of you! It is unknown whose recipe this originally is.

Combine in food processor, adding water as needed.
Serving suggestions:  Delicious on crackers.

SOUPS AND SOUP GARNISHES (Originally called “Soups”)

EGG DUMPLINGS
(Contributed by Sandra Strom, CEO of Song of Health)

Almost as good as Matzo Balls! This is safe for potato-intolerant people.

           FOOD RESOURCE LIST UPDATES    

THE FOOD RESOURCE LIST ON THE WEBSITE IS NOW AVAILABLE IN PRINTABLE VERSION. JUST GO TO THE BOTTOM OF THE PAGE AND CLICK ON "SOH RESOURCE LIST PART 1 OR PART 2" FOR THE VERSION IN .PDF FORM.

Use the codes below to translate the Results Column.

HOW TO READ THE FOOD RESOURCE LIST AND USE THE KEY:

As items are submitted and evaluated by Doctor Letitia Dick, N.D., they are then added to the Food Resource List on the Song of Health website. We compile the updated lists to email to our subscribers as well.

The items are listed per category. By listing the date tested, you can be assured of the most recent updates. Under the “Tested For” column, “All” signifies that the product has been tested for all food categories included in the Carroll Food Intolerance Testing method. In some cases, you will see ingredients listed in the “Results” column that are not included in “Tested For.” This is because the ingredient has been listed on the packaging, or it is obviously in the stated category. For example, results for milk will be dairy. We will furnish where to purchase a product whenever the information is available.

If you have any questions, please contact us at: manager@songofhealth.com

FOOD RESOURCE LIST UPDATES
OCTOBER 2009

TOGETHER WE ACHIEVE...

GREAT HEALTH - GREAT LIFE

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