VPF News
Winter 2012
VPF's Newsletter Published in December
The Foundation published the 36th issue of The VP Foundation Newsletter during December 2011. Originally scheduled for publication in November, this issue experienced significant delays in technical production. It was mailed to all members on December 21-22, 2011. If you join the Foundation today, you will recieve this issue immediately.
Research scientist Clive C. Solomons, Ph.D., points
out metabolic pathway for hyaluronic acid synthesis.
NAG Therapy
The lead article in Newsletter 36 presents a fascinating story of the collaboration between the VPF and Clive C. Solomons, Ph.D., biomedical research scientist, during the 1990s. In early 1996, Dr. Solomons reported the results of a preliminary trial of NAG (N-acetyl glucosamine) to stabilize connective tissue.
A group of participants in his research study added NAG to their basic treatment protocol of a low oxalate diet, calcium citrate, and sometimes Ox-Absorb. All adhered to the NAG therapy for over four months. Sixty-five percent (70) of 107 research subjects in the initial study experienced greatly diminished symptoms of fibromyalgia, interstitial cystitis, irritable bowel, and vulvar pain.
The phenomenon of multiple symptoms responding to one therapy confirmed that there is one syndrome incorporating separate diagnoses. Even more important, it indicated that the research underpinning the therapy addresses the root cause.
Best brands of NAG used by recovered members, recommended dosages, biochemical implications of various types of glucosamine (N-acetyl glucosamine, glucosamine sulfate, and glucosamine hydrochloride), and more are meticulously explained in this comprehensive overview of NAG, the powerhouse therapy.
Cutting-Edge Data for the Oxalate Content of Foods
Through the VPF's Oxalate Testing Program for Foods, Beverages & Natural Supplements, new research data for sixty-five (65) items - whole foods, commercial food products, and one natural supplement - are reported in Newsletter 36. Michael Liebman, Ph.D., Professor of Human Nutrition, University of Wyoming, reported both the total and soluble oxalate content of these food items.
Of particular interest are agave nectar, coconut flour, Fermented Superfood Complex (Swanson Ultra), tangelos, dates, green chilies, horseradish paste, and black peppercorns.
Executive Director Joanne Yount explains the concept of "cheating" on a low oxalate diet by using data for soluble oxalate content rather than total oxalate content. The total oxalate content of a food consists of two components, soluble oxalate and insoluble oxalate. Soluble oxalate is absorbed into the body's tissues through the intestinal wall more readily than insoluble oxalate. A daily limit of 40 to 60 mg. of total oxalate has been the traditional measurement. (To obtain complete guidelines for a low oxalate diet, order The Low Oxalate Cookbook - Book Two.)
Dried apricots and kiwis, traditionally high in total
oxalate content, reveal soluble oxalate content that
makes them allowable on a low oxalate diet in
half-cup servings as Medium foods.
"A Perfect Day on the Low Oxalate Diet" features recipes from The Low Oxalate Cookbook - Book Two. Banana Bread, milk, Zucchini and Pea Soup, Gala apples, Parmesan Chicken, Red Lobster Biscuits, Snow Peas with Red Peppers, and Acorn Squash Custard make for a delicious pain-free day on the low oxalate diet of only 42.6 mg. total oxalate.
Recovery letters, recommendations of helpful products, a report of the VPF's 2011 Drawing, and more round out this issue of The VP Foundation Newsletter.
To become a member and receive The VP Foundation Newsletter, Number 36, go to Memberships.
