Balancing Your Gut’s Ecosystem

I have come upon an excellent video by cardiologist Dr. Steven Guntry that I believe everyone would benefit greatly viewing – well, at least to the first 30 minutes or so. The second half of the video is about his supplements, which are no doubt very excellent products, notwithstanding the high-pressure sales pitch. I think the doctor’s intentions are noble and compassionate and his heat is in the right place.

Disregarding the sales pitch, however, Dr. Guntry’s message is very sensible and worth the listening time. Our gut is truly where our health and our diseases all begin, and we are ignoring this fact by and large.  If you are having digestive and bowel issues, or you can’t lose weight, or crave sweets or junk foods, feel bloated after meals, suffer with joint pains, have food allergies, then listen to Dr. Steven Guntry’s presentation of why we have all these problems and how we can easily solve them just by choosing our foods wisely.  I will simply leave you to your discretion and interest with the link to Dr. Guntry’s video. Enjoy.

http://www.cutthecravings.com

In my practice I use ProSynbiotic by Standard Process (90C $39) and Gut Flora Complex by Medi-Herb (40C $31.50) with excellent results in balancing the gut flora ecosystem. For a consultation and to order supplements, simply send me an email at tpal70@gmail.com.

Here’s to your health

Anthony Palombo, DC – Doctor of Chiropractor and practitioner of Applied Clinical Nutrition and Functional Medicine)

Natural Flu Remedies

GARLIC AND GINGER TO THE RESCUE!

Here’s a recipe I found on Facebook that is sure to make your fit with the flu and colds short-lived. Garlic has many health benefits. The following is by Prevent Disease by John Summerly. (http://wisemindhealthybody.com/prevent-disease/ginger-garlic-soup-recipe/)

The amazing benefits of Allicin

A recent and significant finding from Washington State University shows that garlic is 100 times more effective than two popular antibiotics at fighting disease causing bacteria commonly responsible for foodborne illness.

When the garlic is crushed, alliin becomes allicin. Research shows that allicin helps lower cholesterol and blood pressure and also helps prevents blood clots. Garlic can also reduce the risk of developing atherosclerosis (hardening of the arteries). Compounds in this familiar bulb kill many organisms, including bacteria and viruses that cause earaches, flu and colds. Research indicates that garlic is also effective against digestive ailments and diarrhea. What’s more, further studies suggest that this common and familiar herb may help prevent the onset of cancers.

‘This chemical has been known for a long time for its anti-bacterial and anti-fungal powers,’ says Helen Bond, a Derbyshire-based consultant dietitian and spokeswoman for the British Dietetic Association.

So, here’s a recipe for Ginger Garlic soup:

Ginger Soup To Kick That Cold To The Curb

I’ve got chills…and they’re multiplying (Common cold with chills and clear runny nose. No fever). Boost your qi, build your blood and kick that cold to the curb broth.

Ingredients

  • 1-2 inch piece of Fresh Ginger sliced thinly.
  • 4 Green onions sliced into medium sized pieces.
  • 1-2 garlic cloves peeled and chopped (you can also use a garlic press).
  • 6 cups Chicken bone broth  (see below) -You can also use regular chicken stock for this recipe if you don’t have the time or broth ready.
  • And for vegetarians, see below for another option.

Directions

  1. Place ginger, onions, garlic and mushrooms (if you choose) in a pot and add a small amount of broth.
  2. Simmer until ingredients are softened.
  3. Add the rest of the stock and bring to a boil.
  4. Reduce heat to a simmer and cook for 20-30minutes. Sip on broth throughout the day and feel better!
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This broth/soup can be stored in the fridge easily for a few days. You can also eat the ginger pieces if you like for some extra heat.

Feel free to add some other vegetables if you desire to make it more of a meal. But be careful not to add too much salt as salt tends to bring things deeper into the body and this is more about pushing out the cold virus.

Options:

  • Add in dried or fresh mushrooms (shitake, maitake, etc.) to add an extra boost for your qi.
  • Add in 4-5 pieces of Astragalus (Huang Qi) to the broth as it is simmering to boost your immune system and energy (qi).

A Note On The Stock

Bone broth is incredibly easy to make and just takes a bit of time, but not a lot of energy. If you have a slow cooker that’s great or I would just let my broth simmer on the lowest setting possible on my stove overnight to get the same effect.

Here’s to your health!

Anthony Palombo, DC

Visit my HealingTones.org blog for articles related to creating a New Earth.

“Food: Weapon of MASS Destruction”

This is a very timely and important video clip. We all need to hear this message and make fundamental, and in some cases radical, changes in the way we grow, process and consume our food. It also points out the absolute necessity for whole-food supplementation of vitamins and especially minerals. The soil that our food is grown in has been depleted of minerals since the 1940’s. Without minerals, vitamins can’t be utilized, leading to malnutrition; glandular (iodine for the thyroid) function fails leading to all sorts of health issues, obesity included. The bottom line is SUPPLEMENT your diet with whole food nutritional supplements. I use Standard Process Labs and Medi-Herb in my practice, the very best in supplementation and botanicals. View the video and be informed. (Click on the YouTube icon at the bottom to enlarge the screen)

My best to your health

Dr. Anthony Palombo

Food for Thought: Your Diet and Cancer

“What, if anything, can we do in our own personal lives to possibly hold cancer at bay? Martha Teichner has some food for thought:”

Click on the link and enjoy the video clip and brief article.

http://www.cbsnews.com/amp/news/food-for-thought-your-diet-and-cancer/

Here’s to your health and longevity.

Dr. Anthony Palombo

See my other blog at HealingTones.org for an exploration of the eighteen missing years of Jesus as a young man.

The Benefits of Coconut Oil

Coconut Oil Contains a Unique Combination of Fatty Acids With Powerful Medicinal Properties

My Chorale PicCoconut oil is one of the few foods that can be classified as a “superfood.” Its unique combination of fatty acids can have profound positive effects on health. This includes fat loss, better brain function and various other amazing benefits.

Click on this link to read and learn about the benefits of coconut oil.

http://www.realfarmacy.com/cold-truth-coconut-oil-10-facts-need-know/

 

Alzheimer’s: Type 3 Diabetes?

Tony's picture 2 from PeggyYou may be watching your waistline, or perhaps thinking about your blood sugar level, while eating that piece of cake or pie. But it’s your brain you might best be thinking about.  

Here’s a very informative article by Chris D. Meletis, N.D. I’ve excerpted from the May 2013 issue of Whole Health Insider:

Alzheimer’s: Type 3 Diabetes?

. . . Researchers are establishing a strong link between blood sugar and brain health to the point where they’re calling Alzheimer’s disease “type 3 diabetes.” There’s also a link between diabetes and other forms of memory problems, including vascular dementia and mild cognitive impairment.

Studies consistently show a two to 3.4-fold increased risk of vascular dementia and a 1.8 to two-fold increased risk of Alzheimer’s disease in older people with diabetes.  Many studies also show that you’re 1.5 times more likely to develop mild cognitive impairment — a condition known as predementia – if you have diabetes.

Diabetes is thought to account for six to eight percent of all cases of dementia in older people. Additionally, people who have diabetes are 50 to 75 percent more likely to develop Alzheimer’s disease, and people with Alzheimer’s disease have a higher than normal tendency to develop type 2 diabetes or impaired fasting glucose.

Scientists looked at 15 studies that investigated the link between type 2 diabetes and Alzheimer’s. Fourteen of those studies found that the two conditions were related, and in nine of those studies, the link between the two conditions was statistically significant. Smoking and hypertension — when they existed along with diabetes — increased the risk of Alzheimer’s even more.

As fascinating as these statistics are, what’s really eye-opening is the many reasons why impaired blood sugar is so damaging to your brain.

This Is Your Brain on Sugar

When researchers first began to suspect there was a link between diabetes and Alzheimer’s, they wanted to know why this connection existed. Their search led them to two peptides — chains of amino acids that form proteins.

One type of peptide, known as amyloid beta, is found in Alzheimer plaques in neurons of the brain — and in the pancreas of diabetic patients. The other peptide, amylin, is found in both the pancreas and the brains.

In one study, researchers found that same hallmark of Alzheimer’s disease — amyloid beta — in both the brains and the retinas (which is considered an extension of the brain) of diabetic patients. Specifically, the researchers looked at brain-cell-damaging toxins — known as oligomer– produced by amyloid beta. Oligomers are responsible for causing Alzheimer’s-related memory loss.

Insulin plays an important role in the formation of memories. And when oligomers attach to neurons, they knock out the insulin receptors from the neuron’s surfaces, which causes insulin resistance in the brain.

Normally, after eating, an increase in sugar in the bloodstream signals the pancreas to boost levels of insulin, which in turn signals cells to remove sugar from the bloodstream so that the cells can use the sugar for energy. Insulin resistance occurs when cells fail to respond to insulin’s signal to allow glucose into the cells. This causes the pancreas to secrete even more insulin. Over time, the elevated insulin levels aren’t enough to compensate for the higher blood sugars, and the result is high blood sugar or diabetes since glucose can’t get into the cells.

Diabetes causes even more oligomers to build up in the brain and retina, which makes neurons even more insulin resistant. If glucose can’t get into the cells, the brain is starved of the fuel it needs to function. Without glucose, your brain would work about as effectively as your car when it runs out of gas. The brain composes only about two percent of the entire human body mass. Yet, 50 percent of glucose use in the body occurs in the brain. The majority of the brain glucose is converted to ATP energy so that your brain cells can work properly and your memory remains in top shape.

The brain needs a balanced amount of glucose to function effectively. The problem occurs when the body is subjected to too much glucose and other forms of sugar such as sucrose and fructose. Too much of these sugars and it overwhelms your body to the extent that your body keeps producing more and more insulin, which ultimately loses its effectiveness, and results in the insulin resistance mentioned above. This is why, when mice with Alzheimer’s disease are fed excessive quantities of glucose, amyloid beta levels increase.

Tangled Taus

Tau proteins are another culprit to blame for the connection between diabetes and Alzheimer’s. When tau proteins clump together, they form neurofibrillary tangles, one of the hallmarks of Alzheimer’s disease. Researchers don’t know for sure whether these tangles actually cause Alzheimer’s, but they definitely play an important role in the development of the disease.

Hyperglycemia (high blood sugar) modifies these tau proteins in the brain in such a way that they begin clumping together, causing them to form neurofibrillary tanqles.”

The Inflammation Link

Inflammation is another link between Alzheimer’s and diabetes. Inflammation triggers the production of amyloid beta and increases the risk of the vascular disease associated with dementia.

Inflammation in the blood vascular system is caused by insulin which erodes the inner wall of the vessels. Cholesterol is sent in from the liver to coat the scratches in the vessels so they don’t leak. This results in atherosclerosis (hardening of the arteries) that leads to poor circulation and coronary heart disease.

Low-grade, systemic inflammation also is linked to diabetes as well as the cognitive decline that occurs in diabetics. One study reported that higher levels of inflammation markers such as C-reactive protein were associated with lower cognitive performance.

Not the Brain You Were Born With 

Diabetes results in changes to the brain’s structure — including more frequent brain lesions, and wasting away of an important area of the brain — compared to people who don’t have diabetes.

Scan_Pic0008

And it’s not only the structure of the brain that changes during diabetes. The blood-brain barrier becomes more permeable as well.  The blood-brain barrier separates circulating blood from the extracellular fluid of the central nervous system. This is because the brain is very choosy about what it allows inside of it. The blood-brain barrier keeps bacteria and other large molecules that don’t belong from entering the brain while allowing in glucose, hormones and other substances the brain needs to function.

When the blood-brain barrier isn’t working properly, it allows amyloid beta to slip through into the brain. The ability to allow amyloid beta proteins into your brain is controlled, in part, by a receptor for advanced glycation end products — better known as AGEs — which are produced in excess in diabetes and prediabetes.  AGEs form as a result of a protein or fat molecule combining with a sugar molecule.

AGEs are easiest to understand when you think of them in relation to the browning of food. When you toast a slice of bread, the browning of the bread is the result of AGE formation in the food. This same process occurs in your body during blood sugar spikes. The more diabetes or insulin resistance disrupts your blood sugar, the more AGEs that form in your body. And, therefore, the more amyloid beta that can get into your brain and damage your neurons.

Starving the Brain

Some research shows that during diabetes and insulin resistance, the brain is being starved of the insulin it needs to function. Yet, even while high levels of insulin are saturating the body during prediabetes, the brain becomes deficient in insulin because overproduction of this hormone weakens insulin receptors at the blood-brain barrier. This results in reduced amounts of insulin transported to the brain.

This spells disaster for brain function, since insulin enhances memory and learning. Insulin deficiency in the brain also is involved in cerebral vascular dysfunction, inflammation, oxidative stress and the inability of neurons in the brain to repair themselves.

Are Genetics to Blame?

Researchers have discovered a gene that may explain the link between Alzheimer’s and diabetes. They found that the gene, present in many Alzheimer’s disease cases, affects the insulin pathway.

Yet, of the two types of Alzheimer’s disease — type 1 and type 2 — only type 1, which accounts for five to 10 percent of Alzheimer’s cases, is genetic. This type of Alzheimer’s often develops at an earlier age. The rest of the cases, 90 to 95 percent, are type 2 and aren’t connected to genetics.

Interestingly, this sounds a lot like diabetes as well, doesn’t it? Of the two types of diabetes — type 1 and type 2 — type 1 accounts tor five percent of all diabetes cases, with 95 percent of diabetes falling under the type 2 classification.

30-DAY CURE OF TYPE 2 DIABETES

Type 2  “insulin resistance” diabetes can be cured in 30 days simply by abstaining completely from foods that spike insulin — starches and sugars.  These include Irish potatoes (french fries), white and brown rice, pasta, all flour products, such as white bread, biscuits and pastries, and what are now labeled “Gluten Free” products (made from rice flour).  These foods are high on the glycemic index, which mean they spike insulin.

The rationale for this cure is simple.  Since the receptor sites for insulin on the cells are all taken — or else damaged and even destroyed by insulin, leaving no sites for more insulin hormones to “park” and deliver their sugar-fuel to the cells — one needs to use up all the sugar in the loading zones of the cell receptors first before any more sugar can be delivered.  By putting a hold on more insulin production, triggered by starches and sugars, the amount of insulin hormones with their loads of sugar in the blood stream is gradually diminished, giving the cells a chance to repair and replace damaged receptor sites. This takes about 30 days.  After 30 days one can then return to a sensible and moderate consumption of complex (whole-food) starches and sugars.  But one must take care so as not to crowd the receptor sites again with more sugar-bearing insulin than the cells have receptor sites for.

It goes without saying —  but I’ll go ahead and say it — along with the 30-day fast from sugar and starch, daily exercise is essential to the burning of sugar by the cells. Just a 20 to 30 minute brisk walk will do the job.  You have to use up what sugar you already have in the cells and what’s waiting in the blood stream to be delivered before you take in more.  It just makes good sense.

Improve Your Diet, Boost Your Memory

The research linking Alzheimer’s and diabetes means that the key to having a good memory resides in your stomach. Commit to eating a healthy diet free of sugary foods and sodas. Choose whole wheat bread and pasta over white, refined products. Stick with healthy sweeteners such as xylitol and stevia that don’t raise your blood sugar levels.

Honey need not be discounted as it is a great food, especially locally gathered honey that has not been heated to a level that kills the enzymes. Maple syrup is also a good choice and is lower than honey on the glycemic index.

Chromium, cinnamon and Gymnema sylvestre are good choices for supplemental blood-sugar support. An analysis of the medical literature found that chromium reduced glycosylated hemoglobin (HbA1c), which is a measure of blood sugar control, as well as fasting blood glucose levels.” Gymnema sylvestre also reduced HbA1c levels in two small trials, while other studies showed cinnamon improved fasting blood glucose.

In my practice, I often call chromium “will power in a bottle.”  That’s because by balancing blood sugar, it also helps reduce the cravings for sweets that occur when your blood sugar is low.

You’ll want to consider supplementing with 1-6 grams of cinnamon, 600 mcg of  chromium and 200-800 mg of Gymnema sylvestre per day.

Put the above strategies into practice and you’ll not only reap all the rewards of having balanced blood sugar-you’ll keep your memory sharp, too.

I use Medi-Herb’s Gymnema in my practice.  It’s from Australia and it’s pure and very powerful.  One a day is usually sufficient to balance blood sugar, whether it’s high or low, and reduce your sugar-craving. You can order it from me by email — ($19/40 tablets, $53/120 tablets.)  I would also recommend CATAPLEX GTF by Standard Process Labs for your Chromium supplementation ($13/90 tabs), along with DIAPLEX ($37/150 caps) to nourish the health of your pancreas and enhance your sugar metabolism.  My email address is tpal70@gmail.com.

Until my next post, here’s to your health and healing,

Anthony Palombo, D.C.

Visit my HealingTones.org blog for more of Walter Russell’s writings. Current theme is accessing knowledge directly from the Universe and God.

DR. MELETES’ REFERENCES:

1. Samaras K, et al. Ther Adv Endocrinal Metab. 2012
Dec;3(6):189-96.

2. Kfoppenborg R, et aI. Eur J Pharmacol. 2008;585:97-108.

3.Kim B, et at J Alzheimers Dis. 2012 Dec 19. [Epub ahead
of print.]

4. Vagelatos NT, et al. Epidemiol Rev. 2013 Jan 21. [Epub
ahead of print.!

5. http://www.newswise.com/articles/
type-ii-diabetes-and-the-alzheimer-s-connection.

6. Bitel CL, et aI. Journal of Alzheimer’s Disease. October
2012;32(2):291-305.

7. Fehm HL, et at Prog. Brain Res. 2006;153:129-40.

8. Liu F, et al. Brain. 2009;132:1820-32.

9.  Shah K, et al. Int J Mol Sci. 2012 Oct 3;13(10):12629-55.

10. Takeda S. Nihon Shinkei Seishin Yakurigaku Zasshi. 2012
Nov;32(5-6):239-44.

11. Acharya NK, et aI. J Alzheimers Dis. 2013 Feb 6. [Epub
aIlead 01 print.]

12. Kuwahara H. et al. Brain Nerve. 2013 Feb:65(2):145-51.

13. Ewald CY. et al. Genetics. June ” 2012;191(2):493-507.

14. Nahas R. Canadian Family Physician. June
2009:55(6):591-6.

Seven Glands for Seven Spirits, part 4: The Blessings of the Pancreas

The Pancreas and Duodenum

THE PANCREAS—BOTH ORGAN AND GLAND

Returning to our consideration of the endocrine glands and the spiritual essences behind their purpose and function, let’s take a holistic view of the pancreas and its dual role as both gland and organ.  I’m going to touch on the blessings of the pancreas as well as the results of abuse of this precious member of our “sacred anatomy.” 

The pancreas, depicted here embracing and being embraced by the duodenum, the first twelve inches of the small intestines, offers an enormous blessing in the body temple.  That blessing is twofold: as an organ of the digestive system and as a hormone gland of the endocrine system.  Most of the body of the pancreas serves as an organ and is taken up in the production of enzymes and alkaline rich digestive juices that are used in the process of digesting the foods we consume.  Pancreatic enzymes help break down proteins into amino acids, the building blocks of tissues, and start the process of converting carbohydrates into simple sugar for energy. 

(You can click on the pictures to enlarge them for a closer look at details. Artwork was generously provided by my brother-in-law David Stefaniak) 

An Islet of Langerhans

Embedded in its spongy tissues are tiny glands that produce insulin, among other chemistry.  They are called islets of Langerhans after the young scientist who discovered them, Paul Langerhans.  Insulin is a hormone produced by Beta cells in the islets. It escorts sugar to the cells as fuel for energy.  It “parks” on a designated cell receptor site and delivers its sweet package. These tiny endocrine glands are located toward the tip of the tongue-shaped pancreas as it stretches out toward the spleen on the left side. They make up from one to two percent of the pancreas mass. They have five different cells: Alpha, Beta, Delta, PP, and Epsilon cells.  An interesting feature of the Beta cells is their electrical connection with each other but not with other cells.  It is the Beta cells that are destroyed in the case of diabetes mellitus (Type 1, or insulin dependent).  

Let’s talk about the abuse of this precious organ-gland first—and we’ll take up this entire post to have a thorough look at what we might be doing to cripple the pancreas and short-circuit our health.  Let’s look at dietary factors first.  

THE CURSE OF CORN SUGAR — aka “HIGH FRUCTOSE CORN SYRUP”

The statistically rapid rise in diabetes mellitus and obesity in America is nothing short of alarming. Two thirds of Americans are overweight and one-third are obese. The unfortunate—and really criminal—aspect of this epidemic is in the fact that we could have easily prevented it.  The criminals are the manufacturers and processors of synthetic sugar, glucose (dextrose and corn sugar—also known as “high fructose corn syrup”). No other sugar, including honey, is capable of causing diabetes, even when fed in large amounts to animals.  According to research done at the University of Frankfurt in 1953, “the addition of 10 to 20 grams of honey to the usual diet of diabetics DID NOT disturb the sugar balance.

The culprit is alloxin which was found to quickly destroy the beta cells in the islets of Langerhans without disturbing any other body tissues.  When incurable diabetic test animals are needed for experimental use, they are given alloxin to destroy their islets of Langerhans. 

This begs the question “are we getting alloxan in our foods?”  The answer is yes, with definite certainty. Alloxan is formed by the action of oxidizing agents such as chlorine, chlorine oxides, etc. on xanthine, a normal constituent of tissues (muscle, liver, pancreas, thymus, spleen) and of urine, which carries zero to one percent, and of common foods like cereals, malt and yeast, and of meat foods.  The artificial sweetener Splenda has a chlorine molecule as a carrier for sucralose. 

Xanthine is a synergist of vitamin E.  It facilitates its function in protecting the genes of the chromosome of the cells from oxidation and enzyme damage.  It also seems to facilitate the elimination of excess cholesterol from the liver.  Vitamin E is the primary nutrient in wheat germ, and it is destroyed by commercial food-processing practices.

Dr. Royal Lee, who founded Standard Process Labs in Palmyra, Wisconsin, did extensive research on Vitamin E and the impact bleaching of wheat flour has had on human health.  Here’s just one of his findings dated as far back as 1948, indicating how long we’ve known about the harmful effects of refined carbohydrates, such as bleached white flour, on our health.

Since these poison chemicals destroy both the xanthine and the vitamin E of the cereal germ, it is of interest to learn that xanthine can reduce the need for vitamin E in animal feeding tests. (Reported in Nutrition Reviews, Jan. 1948, p. 118.)  In fact, we might legitimately consider xanthine as a member of the vitamin E complex. A xanthine compound — theophylline — is used in medicine to relieve heart symptoms of vitamin E and G deficiency. And xanthine is found associated with E and G vitamins in wheat germ.

CHLORINATED WATER AND WHITE BREAD, AMERICANS’ POISONS

The obvious next question would be “where might we find chlorine and chlorine oxides in our foods?”  Well, all municipal water is treated with chlorine to poison the bacteria—and unless you live in Milwaukee where the chlorinated water is filtered through activated carbon to eliminate the chlorine in a 15 million dollar treating plant (thanks to Milwaukee’s breweries, the city’s best water customers, who can’t make beer with chlorinated water as it poisons the yeast) you’re getting daily doses of chlorine if you’re drinking municipal water right out of the tap.  

Where else?  In all white flour products, white bread being the largest consumed white flour product in the American household.  How do you think they make whole grain wheat flour white? With bleach made from chlorine dioxide, a patented process non the less.  Chlorine dioxide succeeded nitrogen trichloride (AGENE) after its patents ran out and it was conveniently eliminated by the FDA when it was found to cause fatal epileptic reactions in dogs. It, too, functioned as a bleach and bug killer by releasing free chlorine, so it is quite probable that the action of flour bleaches in predisposing humans to diabetes and obesity has been adversely impacting the public health for the past sixty or seventy years since the 1940’s.   

Glucose (corn syrup) causes low blood sugar as well as diabetes, which leads to a predisposition to heart disease, lassitude, brain fatigue, high blood pressure, overweight, irritability, and mental depression, to list the findings of a 1950 report.  This tells us how long we’ve been enabling these “diseases” in America.  (They’re not actually “diseases” but simply the symptoms of malfunction in the body caused by abusive dietary practices.) This is criminal behavior on the part of everyone in the food industry from the processors of synthetic sugars on up to the Food and Drug Administration.  

Dr. Lee says this about that: 

In dealing with foods, the Food and Drug [FDA] long ago set up the principle that ANY added poison in ANY food was too much.  It is regrettable that principle cannot be the guiding force in government instead of commercial expediency — and political expediency.

THE EMOTIONAL ASPECT OF DIABETES

There are other ways of destroying the endocrine function of the pancreas.  There is the emotional component, for instance.  All of the endocrine glands are controlled and nourished by spirit. They have no direct connection to the controls centers in the brain. Spirit exerts a vibrational influence upon their hormonal secretions.  The pancreas is particularly influenced by our emotional climate and expression.  It is thought to be the vibrational gateway to and from our emotional realm.  What’s going on with us emotionally—the quality of energy flowing through our hearts, in other words—directly impacts the functions of the pancreas—as it does all seven glands— both as a digestive organ and as an endocrine gland.  Just as fear shuts down our immune system, negative emotions such as resentment, envy, grief and attitudes of complaint and criticism, held for long periods of time, gradually shut down the endocrine cells in the pancreas.  

Perhaps it would be more accurate to say that these negative destructive emotions block out the flow of the positive creative spirit of love, which in the pancreas is differentiated as the “Spirit of Blessing.” We’ll spend more time with this aspect in my next post.  Suffice it to say that an attitude of blessing and a sweet spirit foster a healthy pancreas.  Contrarily, an attitude of cursing and a bitter and complaining spirit foster an unhealthy pancreas, simply by virtue of the fact that they exclude the presence and flow of loving energy.  Love nourishes the body.  Hate, resentment, envy and grief deprive the body of vibrational nourishment.  Without the cohesive vibration of love, the body cells start disintegrating and falling apart from one another. 

I vividly remember a neighbor years ago, when I was a young man, whose husband passed away.  She wasn’t that happy a person even before his death, but afterwards she fell into a slump of grief and depression for a very long time, probably fear as well in her loss of what was likely a more stable and secure life with him around. He ran a shop and she didn’t work, to my knowledge.  Within the year of his passing, she developed diabetes and very shortly thereafter passed away.  I always felt, even at that early age in my life, that her lengthy grieving led to her undoing.  Grief is a natural and essential phase of letting go of a loved one.  But one has to let go and stop grieving eventually, or else one’s life essence will be drained away, which I feel happened with this lady.

We’ll continue in a more uplifting consideration next post.  Until then, be a blessing and change your health . . . and the world. 

To your health and healing,

Tony's picture 2 from Peggy

Anthony Palombo, D.C.

Email: tpal70@gmail.com 

Follow my blog to get automatic email notices from WordPress of new posts. Also, visit my HealingTones.org blog and enjoy the current series of articles “4th Density Apocalypse 2012.”  I always enjoy reading comments on my articles and appreciate the time my readers take to send them along in the comment feature.

References: Dr. Royal Lee, Vitamin News, Part of the Royal Lee Library Series, Published by The International Foundation for Nutrition and Health.

Artwork by David Stefaniak

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