Dr Fried performs services on a variety of conditions all of which can be treated individually by DNA testing. Services include Panic attacks, anxiety, depression, bipolar, obesity, overweight, autoimmune conditions as Crohn’s, colitis, celiac, thyroid, multiple sclerosis and rheumatoid arthritis. He also treats, Lyme, Bartonella, Mycoplasma infections as well as allergies, histamine problems, attention deficit, autism, anorexia, bulimia, food eating issues, immune system problems, SIBO, bloating, constipation, diarrhea,bloating, irritable bowel, yeast overgrowth, chronic fatigue, brain fog, memory problems, concentration problems, substance abuse and addictions.
I was asked on healthtap why newborns are given trivisol drops which contain Vitamins A, C, and D. Breastfeeding babies milk is low in Vitamin D. Vitamin D is needed to absorb calcium and build strong bones. Breastmilk is therefore supplemented with Vitamin D to assure the newborn with build strong bones and grow well.
Below 159 is a normal level of triglycerides. What happens if your level is between 200-400.
First try to decrease your intake of sweets, candies, pies and cakes since they can contribute to high triglycerides
Increase your intake of omega three fish oils from salmon, herring, mackerel and tuna
Exercise burns triglycerides, so increase your activity
Decrease refined carbohydrates such as white flour and white rice and increase your intake of brown rice, 7 grain breads, whole wheat pasta
Maintain a healthy weight- a modest weight loss can reduce your triglycerides.
Eat low in saturated fats (animal fats) and low in fried foods.
Avoid trans fatty acids and hidden fats such as luncheon meats, hot dogs
eat more plant foods such as dried beans, peas,
This week I saw a new onset of type one Diabetes in a 37 year old otherwise healthy for height and weight male. His sister also became diabetic at the same age. I felt bad for him, having to count carbs and give himself shots of insulin.
Kudos for him, thanks to apps, and his diligence, he is documenting all he eats, and how much insulin he takes and his blood sugars. He is doing a wonderful job and off to a good start. Thats an example of technology to our advantage
I was able to tell him how many calories he needed in a day and to break them down into 30% protein, 30% fat and 40% as carbs with emphasis on complex carbs and high fiber instead of simple sugars
High fiber slows down the absorption of glucose and helps regulate blood sugar better. It may decrease his need for insulin in the long run.
A patient of mine who is gluten sensitive has been gluten free for three years. She came with a concern of bloating after eating. Her diet revealed other foods that components of gluten might cross react with that are found in milk, corn, and even rice.
Off dairy products, her bloating has improved dramatically. She was able to monitor it by cooking for herself. When eating out in restaurants it becomes more difficult to tell what ingredients are added to prepared foods and what kind of cross contamination may occur.
Next stop is to help her with her constipation.
Certain Milk products promote insulin resistance ( and diabetes) . The milk sugar lactose acts like a soft drink and can spike insulin levels and contribute to prediabetes
Studies at Harvard’s school of public health found that children who drink three servings of milk a day ( even skim or 1%) were more prone to overweight than those who drank fewer servings a day. Possibly this was due to the higher relative content of lactose lower fat milk
Dairy creates acne – Those who drink more milk as teenagers had higher rates of severe teenage acne than those who rank less according to a Nurses Health study. Besides lactose, researchers surmise the presence of hormones in milk might have been the cause.
Cows milk may be responsible for eliciting autoimmune response that leads to diabetes in children. Bovine serum albumin may lead to the destruction of the beta cells of the pancreas.
Currently, a gluten free diet is the only way to manage celiac disease. But new drugs in clinical trials with humans, as well as more in the pre-clinical phase, may one day allow people with the disorder to enjoy gluten again.
These options are still years from commercial availability, but early results have been encouraging, according to a review of the drug pipeline in Gastroenterology Report.
“Based on data on ClinicalTrials.gov, there are two investigational products we are aware of which may enter large confirmatory trials in the not too distant future,” said lead author Dr. Klaus Gottlieb, senior medical director of the immunology and internal medicine department for Quintiles, a company that provides bio-pharmaceutical development services and consulting in Durham, North Carolina.
One of them is an enzyme that splits the molecule in wheat that causes celiac disease, gluten, into smaller harmless products and another one promises to make the gut less leaky and thus prevent potentially toxic substances (from) reaching deeper layers where they may cause inflammation,
For one potential oral therapy, patients take a mixture of two enzymes that split the gluten molecule into smaller harmless products. In a trial of adults with celiac disease, those taking this drug had no change in their intestinal biopsies after eating gluten, while those taking a placebo did have evidence of injury to the intestinal lining.