Secret of aging

Free radicals burn

Poor diets, poor repairs
Diseases more severe
Nutrient deficiencies
Vitamins protect brain
Beware vaccines
The brains immune system
Cholesterol connection
High fat, high risk
Statin drugs
Jellybean factor
Women at higher risk
Dangers of aluminum,
fluoride
Eat your veggies
Omega-3 oils
The beneficent blueberry
Glutathione levels
Safe hormone replacement
Overdoing exercise
Chelation
Vitamins vs. cancer
Eat seafood,
watch for mercury
Fix your DNA
Vitamin D deficiency
from lack of sunshine
DHA and CLA
Save Your Brain:
Protect Yourself from the Ravages
of Alzheimers and Other Diseases
After age 40, most of us begin to worry about losing our memories and
even worse, becoming demented. This is especially true once we reach
our fifties.
But do we really need to worry? Yes and no.
Yes, because there has been an increase in the incidence of neurode-
generative diseases such as Alzheimers disease, Parkinsons disease and
Lou Gehrigs disease over the last two decades. Though medical scien-
tists have no explanation for this increase, there are many strong clues.
No, because there is growing evidence that simple steps can be taken
to significantly reduce your risk.
What Causes the Brain to Age
As with most things in the universe, we have discovered that the
secret of aging lies in commonly occurring events in the body, some-
thing shared by all cells. This common event is the accumulated dam-
age to vital cellular components by free radicals.
Most of us have heard of antioxidants and that they are good for you.
Antioxidants are substances that neutralize free radicals. So, what is a
free radical?
Basically, free radicals are highly reactive submicroscopic particles
that bounce around inside a cell like red-hot BBs, burning everything
they touch.
Each cell is filled with delicate factories that perform all sorts of vital
functions such as generating energy, making enzymes and other pro-
teins, and storing information, as with DNA.
Free radicals chip away at these cell factories the way water dripping
on a stone wears the stone away. In the beginning, the damage is so
minute that little is harmed, but over time the cells function becomes
impaired. The effects of this chipping away by free radicals depends on
the types of cells affected and how severely they are damaged.
God also created a system to repair much of this damage, but our poor
T
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Edited by Russell L. Blaylock, M.D.
Blaylock Wellness Report
June 2004 Vol. 1, No. 2
Quick Facts
Living a Long Healthy Life
diets and constant exposure to environmental toxins
severely impair this repair system.
As a result, diseases are appearing earlier, more
often and to a much more severe degree. This is
true not only for diseases affecting the brain but also
for most other diseases, including diabetes, autoim-
mune disorders, many cancers, arthritis, heart dis-
ease and strokes.
All of these diseases share the same event: mas-
sive production of free radicals over a long period
of time and a depletion of the bodys antioxidant
defenses.
Numerous studies have found that those with
neurodegenerative diseases such as Alzheimers dis-
ease and Parkinsons disease have chronic nutrient
deficiencies long before the disease presents itself.
For example, most individuals with Alzheimers
disease have low levels of vitamin C, beta-carotene,
B1, B6, folate and vitamin B12. The latter three are
particularly important, since they regulate a special
series of metabolic steps in brain cells necessary for
forming neurotransmitter chemicals and repairing
DNA.
When these nutrients are deficient, a spe-
cial chemical called homocysteine accumulates.
Recent studies have found that a large number of
Alzheimers disease patients have elevated homocys-
teine levels.
Besides being a sign of impaired metabolism,
homocysteine is in a class of special brain cell toxins
called excitotoxins. These toxins literally excite cer-
tain brain cells to death.
They are considered a central mechanism in all of
the neurodegenerative diseases, such as Alzheimers
dementia and Parkinsons disease. Excitotoxins gen-
erate large numbers of free radicals in brain cells
and brain cell connections (synapses).
Vitamin E, C, the carotenoids and special antioxi-
dants from plants called flavonoids all act together
to protect the brain from free radicals and, hence,
excitotoxicity.
Several studies have shown that increasing
these antioxidants in the diet slows the course of
Alzheimers disease and Parkinsons disease and
may prevent the disease in some.
The Vaccination Connection
One of the worlds leading immunologists, Dr.
Hugh Fudenberg, has conducted studies showing that
those who receive the flu vaccine yearly for three to
five years increase their risk of Alzheimers disease
tenfold.
He attributes this to the mercury in the flu vaccines.
We know that mercury poisons many of the critical
brain enzymes, even in very low concentrations.
In a paper published in a recent issue of the
Journal of the American Nutraceutical Association, I
discussed another connection to vaccines in general.
I demonstrated that when vaccines are given close
together and in significant numbers, the way many
doctors give them, the brains immune system is over-
stimulated, resulting in destruction of the very brain
cells we see destroyed in Alzheimers disease.
Numerous studies have shown that chronic activa-
tion of the brains immune system is closely connect-
ed to this terrifying disorder.
Many of these studies also have shown that the
greatest risk is among those with impaired immunity.
We know that as we age, the immune system becomes
impaired, primarily because of poor nutrition.
In fact, several studies have shown that aged-relat-
ed immune problems can be corrected with nutrients
such as selenium, vitamins E and C, and the carot-
enoids.
Of even greater importance is the finding that vita-
min D3 plays a major role in preventing overreaction
of the immune system, as seen in these diseases.
While part of the immune system is impaired, anoth-
er part is overactive. This imbalance causes the prob-
lem. Nutrition can re-establish the proper immune
balance.
The Cholesterol Connection
The manufacturers of the dangerous statin cho-
lesterol-lowering drugs were elated to announce that
lowering cholesterol significantly reduced the inci-
dence of Alzheimers disease.
The problem with the statin drugs is that they
also increase cancer risk, lower critical levels of
Coenzyme Q10 in the body and, in some cases, can
June 2004 The Blaylock Wellness Report Page 2
lead to a fatal muscle disorder. There are safer ways
to lower cholesterol.
It had been know for many years that there was a
connection between risk of heart attacks and strokes
and Alzheimers dementia. We now know that high
cholesterol intake is the common factor.
Several recent studies have shown that those with
the highest intakes of cholesterol-containing foods
had the highest risk of Alzheimers disease.
Connected to this observation was the discovery
that persons who had inherited a special gene for a
fat-carrying protein called APOE4 had a very high
risk of developing Alzheimers dementia.
In fact, 80 percent of individuals having both of
these APOE4 genes will develop the disease. Even
having one of the genes for APOE4 substantially
increases ones risk. Having this gene also increases
the risk of developing the punch drunk syndrome
and even mad cow disease.
APOE4 is responsible for carrying cholesterol to
the synaptic connections in the brain. The problem
is that it does this less efficiently than the protec-
tive form of the carrier protein, APOE2. Those lucky
enough to have both genes for APOE2 rarely develop
Alzheimers dementia.
To get some idea as to the impact of dietary choices
and your risk, let us look at a recent study (Zutphen
Elderly Study) that examined the diets of 476 elderly
persons.
They found that those with the highest total fat
intake had a 240 percent higher risk of developing
dementia. High saturated fat intake increased risk 90
percent and high cholesterol intake increased risk 70
percent.
Fish consumption was associated with a 60 per-
cent reduction in dementia risk. In another study,
high meat consumption was associated with a 300
percent increase in risk. This should give some cau-
tion to those following the Atkins diet.
The good news is that reducing ones intake of
cholesterol and increasing ones intake of vitamin
E appeared to turn off this dangerous gene, thus
lowering risk. This finding also may explain the sig-
nificantly lower risk of Alzheimers disease in those
eating a Mediterranean diet. This diet is very low in
cholesterol and total fat content.
It is also of interest to note that high-cholesterol
diets increase the activity of the brains immune
system, which we have seen is also connected to
dementia.
Statin drugs such as Lipitor lower cholesterol levels
by interfering with a critical enzyme in cholesterol
production called HMG-Co-A reductase. This allows
the drugs to drastically lower cholesterol.
The problem with lowering cholesterol too much
is that the brain needs some cholesterol. Impaired
thinking is a common complication with statin drugs.
A safer way to lower cholesterol is to use a special
extract of sugar cane wax called policosanol. This
nutrient lowers cholesterol as efficiently as statins do,
but with greater safety, primarily because it never
lowers the cholesterol-generating enzyme more than
50 percent and does so indirectly.
This also substantially lowers the risk of heart
attacks and strokes. A dose of 20 mg a day works in
most people.
Sweets and Alzheimers Disease
Ronald Reagan had a habit of eating jellybeans
throughout the day. Knowing that high levels of sugar
in the diet are harmful to the brain, I always won-
dered if this at least contributed to his developing
Alzheimers disease.
New evidence makes an even stronger link. In
one study of 980 elderly individuals followed for four
years, it was found that those with the highest intake
of calories had a 50 percent increased incidence of
dementia.
When high calorie intake was combined with high
fat intake, the risk rose to 230 percent. This high risk
occurred in those having the APOE4 gene.
So, why would eating a lot of sweets and carbohy-
drates cause dementia? There are three reasons.
Sugar dramatically increases metabolism, and high
rates of metabolism are the major source of free radi-
cals. In fact, 95 percent of all free radicals come from
metabolism.
Second, high levels of sugar in the body cause the
sugar to react with various critical proteins, includ-
June 2004 The Blaylock Wellness Report Page 3
ing enzymes that repair DNA damage caused by
free radicals.
And finally, when high levels of sugar are com-
bined with high fat levels over a long period of time,
cells cannot absorb the sugar needed to produce ener-
gy a condition called insulin resistance. A recent
study found a high incidence of insulin resistance in
those with Alzheimers dementia.
Other Factors
While the above are the major factors in the risk of
getting dementia, there are many other contributing
factors, some more important than others.
For example, we know that women have a higher
incidence of Alzheimers dementia and Parkinsons dis-
ease than men do.
It now appears that this is because women lose their
reproductive hormones faster and to a greater extent
than men. Estrogen and to a lesser degree progester-
one have been shown to protect brain cells against
a number of harmful effects, including Alzheimers
dementia and Parkinsons disease. Testosterone is also
protective, but the levels in men fall much more slow-
ly and less extremely.
Aluminum has been a suspect in Alzheimers
dementia for many years. Studies of human popula-
tions point to a problem, and experimental studies
show that aluminum can produce all the same changes
in the brain we see with Alzheimers disease.
Most of us are exposed to dietary sources of alumi-
num including cookware, medications, baking powder,
vaccinations, several foods (teas) and public drinking
water.
Normally, people absorb very little of ingested alu-
minum, but recent studies have discovered that those
with Downs syndrome and Alzheimers disease absorb
a lot more aluminum than normal.
In fact, Downs children absorb 11 times more
aluminum than is normally absorbed. Children with
Downs syndrome have the same pathological changes
in their brains as those with Alzheimers disease.
Ironically, several commonly consumed products
dramatically increase the absorption of aluminum and
increase its toxicity in the brain.
Fluoride, when combined with even small amounts
of aluminum, produces dramatic destruction of the
same brain cells that are destroyed in Alzheimers
disease. In fact, as little as 0.5 ppm (parts per million)
fluoride added to aluminum in water was found to pro-
duce extensive brain cell loss in the hippocampus, the
memory part of the brain. Most water systems add 1 to
1.5 ppm fluoride and all add aluminum.
The amino acid glutamate, as found in monosodium
glutamate (MSG), also increases aluminum absorp-
tion and deposition in the brain. MSG is added to most
processed foods, usually under a disguised name such
as hydrolyzed protein, soy extract, natural flavoring or
even spices.
As with fluoride, glutamate is even more destructive
to brain cells when combined with aluminum.
Another surprising culprit is citric acid. Lemon juice
is high in citric acid, as are most citrus fruits. Adding
lemon to tea, for example, increases aluminum absorp-
tion from the tea (which contains very high aluminum
levels) over sevenfold. This is why you should not add
lemon to your tea.
Finally, consumption of large amounts of excito-
toxins adds considerably to the damage caused by the
other factors. Excitotoxins, mentioned above, dramati-
cally increase free radical generation for a prolonged
period after a single exposure.
If you eat processed foods, you are consuming large
amounts of excitotoxins. These excitotoxins are used to
enhance the taste of foods. Some foods add three and
even four forms of excitotoxins, which is particularly
dangerous since studies have shown they have additive
toxicity.
People with neurological diseases, the very young
and the elderly are at a special risk from excitotoxins.
Pregnant women should never consume excitotoxin-
containing food additives. The artificial sweetener
aspartame contains the powerful excitotoxin aspartic
acid.
Reduce Your Risk by Following These Steps:
Watch Your Diet
Most important is your diet.
You should eat low-fat foods at least five servings
June 2004 The Blaylock Wellness Report Page 4
of fruits and vegetables (primarily vegetables) and no
more than a slice of whole grain bread a day, along
with a minimum of high-glycemic carbohydrates
and drink filtered fluoride-free water.
Carbohydrates are classified as to how fast they are
absorbed and converted to simple sugars.
Those easily converted and absorbed are consid-
ered high-glycemic; others are called low-glycemic
carbohydrates.
The best diet is the Mediterranean diet, which is
higher in protein (mainly fish), high in vegetables and
extra virgin olive oil, and low in carbohydrates.
Seafoods can be high in mercury (methylmercury),
so caution must be exercised. It is best to get your
omega-3 oils from supplements.
Omega-3 oils are composed of two components,
EPA (eicosapentaenoic acid) and DHA (docosahexae-
noic acid). DHA is the most important for protecting
and nurturing the brain.
In one study, those who consumed omega-3 fatty
acidcontaining foods once a week or more had
a 60 percent reduction in Alzheimers disease.
Interestingly, DHA has been shown to powerfully
protect the brain from excitotoxins. The EPA compo-
nent had little effect. Pure DHA can be obtained from
most health supplement suppliers.
Another source of omega-3 fatty acids is from spe-
cial eggs that contain high amounts of this beneficial
fat. The highest contents are found in Christopher
Eggs. The chickens producing these eggs are fed a
special diet high in omega-3 fatty acids, which then
enters the egg yolks. A single egg supplies 600 mg of
omega-3 fatty acids.
Fruits and especially vegetables contain some of
the most powerful chemical antioxidants found natu-
rally. They also contain powerful anti-excitotoxic,
anti-inflammatory, immune-modulating and antiviral
components as well.
Eating at least five servings of vegetables a day also
plays a major role in preventing these neurodegener-
ative diseases. A recent study found that of 1,367 peo-
ple over age 65 followed for five years, those with the
highest intake of flavonoids from fruits and vegetables
had a 51 percent lower incidence of Alzheimers dis-
ease.
Of particular interest has been blueberry extract.
In one study, it was found not only to slow the aging
of the brain but also to reverse some of the aging
changes. A more recent study found that blueberry
extract could completely prevent Alzheimers disease
in a hereditary animal model of the disease.
This means that blueberry extract might prevent
the disease even in those inheriting both of the
APOE4 genes. It is important to appreciate that these
experiments were done using blueberry extracts and
not whole blueberries. The extracts contain much
higher concentrations of the blueberry flavonoids
than found in a bowl of blueberries.
One of the hottest areas of research has been brain
protection through caloric reduction by fasting. It has
been known for almost half a century that animals
placed on low-calorie diets live significantly longer
than those on regular or, especially, high-calorie diets.
As we have seen, high-calorie intake is espe-
cially harmful to the brain. Dr. M.P. Mattson, of the
Laboratory of Neurosciences at the National Institute
on Aging in Baltimore, Md., has shown how this
works.
Previously, it was assumed that reducing calories
reduces the number of free radicals produced by
cells, which it does. Dr. Mattson and his co-workers
also found that it greatly increased the concentration
of two brain-protecting chemicals called nerve growth
factor and telomerase.
These two chemicals can protect the brains cells
against the beta-amyloid of Alzheimers disease,
strengthen synapses and protect against excitotoxic-
ity. In other words, they can protect against all the
processes seen in Alzheimers disease.
The best results were found with fasting one day
a week, exactly what was proclaimed in the Old
Testament. Weekly fasting also helped correct insulin
excess, something also connected with these diseases.
Take Antioxidants
While you should increase your intake of all of the
antioxidant vitamins, including vitamins C, E, D, K,
carotenoids and all the B vitamins, you also should
supplement with additional antioxidants.
Some of the more powerful are the flavonoids, spe-
June 2004 The Blaylock Wellness Report Page 5
cial components isolated from plants. These include
hesperidin, quercetin, green tea extract, artichoke
extract, grape seed extract and bilberry, all available
from natural supplement suppliers.
One supplement found to provide major protec-
tion to the brain is melatonin. Most people think of
it as nothing more than a sleep aid. In fact, it is one
of the brains most important antioxidants and actu-
ally increases the antioxidant enzyme content of the
brain.
This is especially important because recent stud-
ies have shown that these antioxidant enzymes are
low in people who develop Alzheimers dementia
and Parkinsons disease. With aging, the amount of
melatonin begins to decline, one of the reasons for
the high frequency of insomnia in the elderly. If you
notice you no longer dream, your melatonin levels
are probably low. Low levels are rarely seen below
age 45.
All cells contain a very powerful antioxidant called
glutathione. It is especially important for protecting
the brain, especially against excitotoxicity and mer-
cury poisoning. Low levels of this antioxidant are
seen in all cases of neurodegenerative disease, includ-
ing Alzheimers and Parkinsons. Ironically, it is fairly
easy to increase the levels of glutathione in all your
cells.
The supplement N-acetyl-L cysteine (NAC) has
been shown to dramatically increase glutathione
levels. Magnesium, vitamin C, alpha-lipoic acid and
a high intake of vegetables also increase glutathione
levels. An additional benefit is that high glutathione
levels also help prevent cancer. A high intake of MSG
and other excitotoxins dramatically lowers brain gluta-
thione levels.
Hormone Replacement, Good and Bad
Hormone replacement is a touchy subject, primar-
ily because of the fear of causing cancer prostate
cancer in males and breast cancer in females.
You also might be aware of a study, reported
recently in The Journal of the American Medical
Association and carried widely by the media,
that linked hormone replacement in women with
increased risk of strokes and heart attacks and found
no benefit in reducing the risk of dementia.
The general public does not realize that this was
a very flawed study and never should have been
accepted for publication by the journal. The way
the experiment was set up was terribly flawed, but
the main problem with the study was the fact that
the type of estrogen they used, Premarin, has been
known for a long time to be toxic to brain cells, as is
the form of progesterone they used. In fact, though
Premarin breaks down in the body into a multitude
of brain-toxic compounds, this is the form most often
prescribed to post-menopausal women.
Dozens of studies have confirmed that natural
estrogens, especially the form known as estriol, are
highly protective of the brain, especially against
Alzheimers disease.
Estriol also has been shown to protect women from
breast cancer. Premarin contains estradiol, a very
powerful form of estrogen and one most associated
with breast cancer.
Brain cells contain numerous estrogen receptors,
which is why estrogens are so important to brain pro-
tection from a number of assaults. Only natural estro-
gens can provide this protection. Before supplement-
ing, women should have a complete female hormone
study done.
Kale, which most people think of as a plate decora-
tion, also contains a natural estrogen compound that
is highly protective of the brain in both males and
females. It is too weak to cause hormone stimulation
in men or women, but it provides the protection of
estrogens.
Men generally do not lose their reproductive hor-
mones as rapidly or as dramatically as women.
Yet, after age 55, most men have significantly
lower levels of testosterone. Testosterone has been
shown to be very protective of the brain, including
against Alzheimers disease. Testosterone is derived
from another hormone, called DHEA.
This hormone also has been shown to be very pro-
tective of brain cells. DHEA levels also fall with age.
One of the best ways to increase both DHEA levels
and testosterone is simply to take DHEA.
I would advise men to have a male hormone lab
test before supplementing with DHEA, and those
with prostate cancer should not take DHEA or
any male hormone.
June 2004 The Blaylock Wellness Report Page 6
Some men fear supplementation because of a theo-
retical risk of prostate cancer, but studies have shown
that rather than increasing risk, DHEA may reduce
the risk. Also, most men with low DHEA levels feel
better with supplementation and report increased libi-
do. I would not recommend taking more than 10 to 15
mg a day. It should be taken on an empty stomach.
A Few More Things You Should Know
When brain cells are weakened, either by disease
or a lifetime of free-radical damage, they become
much more vulnerable to injury by toxins of various
types.
It is for this reason that you must avoid further
injury by avoiding known brain toxins.
Avoid fluoride.
Fluoride is a powerful brain toxin, especially when
combined with aluminum, as we have seen.
You should avoid fluoridated water, fluoride tooth-
paste and fluoride-containing mouthwashes. Many
natural brands are available.
Avoid MSG.
It is also critical that you avoid excitotoxins in food
such as MSG, aspartame, hydrolyzed proteins, soy
proteins, whey protein extracts, natural flavoring, tex-
tured proteins, soy extracts and related names.
To do this you must avoid processed foods. If you
cant avoid processed foods, check labels for these dis-
guised names.
Avoid pesticides.
Avoid pesticides and herbicides, especially within
the home. A considerable amount of evidence links
these toxins to increased risk of Alzheimers dementia
and especially Parkinsons disease.
Startling evidence shows that combining pesticides
and herbicides greatly increases their toxicity to the
brain, and in sensitive individuals even minute con-
centrations can result in advanced and very rapid
onset Parkinsons disease.
Nutritional supplements, as outlined above, have
been shown to protect dramatically against pesticide
and herbicide toxicity. Even so, I would avoid these
poisons and choose natural pest-control methods.
Avoid vaccinations.
You should avoid all vaccinations, especially the flu
vaccine.
With the growing threat of bioterrorism, public
health organizations will be offering a whole host of
new vaccines. I would avoid them all. In the previous
newsletter I outlined ways to effectively combat bio-
terrorism and daily infections without vaccinations.
Avoid aluminum.
Avoid all aluminum-containing foods (processed
cheeses, teas with lemon, pancakes, biscuits and all
foods using baking powder), cookware, medications,
vaccinations and topical ointments.
Do not eat foods high in aluminum when eating or
drinking citrus-containing foods and drinks (orange
juice, lemon juice, grapefruit juice, etc).
Avoid mercury in fillings.
Do not let your dentist fill your teeth with mer-
cury-containing amalgam (looks like metal) or in any
way manipulate your fillings (tooth cleaning, etc).
If you have amalgam fillings, have them removed
by a dentist trained in proper removal procedure.
The International Association of Oral Medicine and
Toxicology (IAOMT) trains physicians in this proce-
dure and can give you the name of a trained dentist
near you.
Exercise, but dont overdo it.
Finally, you should exercise regularly but not aero-
bically.
Aerobic exercises dramatically increase free-radical
generation that can lead to numerous diseases includ-
ing neurodegenerative disorders. Several studies have
shown moderate exercise to be protective against
Alzheimers dementia and other neurodegenerative
diseases.
It is also important that you exercise your brain.
Reading, memorizing lists of facts, engaging in intel-
lectual conversation and other intellectual pursuits
June 2004 The Blaylock Wellness Report Page 7
has been shown to be protective. Neuroscientists call
it use it or lose it.
By following these steps, even should you have a
strong family history of dementia, your risk will be
greatly reduced.
Ways to Remove
Aluminum From Your Body
Chemicals that remove toxic metals from the tis-
sues and organs of the body do so by a process called
chelation, hence they are called chelators. One of
the most effective chelators for removing aluminum
from the brain is the experimental drug Feralex-G.
One advantage of this drug is that it can be taken
by mouth rather than injected. When combined
with ascorbate (vitamin C), it was shown to pro-
duce excellent reductions in brain aluminum levels.
Unfortunately, the drug is not yet available.
A study done in 1993 at the University of Toronto
found that patients given aluminum-chelating drugs
deteriorated at half the rate of those given no treat-
ment. Recent studies have found that using alumi-
num chelation could reverse the pathological changes
characteristic of Alzheimers dementia.
Until the new oral chelating drug is ready for mar-
ket you may want to reduce your brain load of alumi-
num by using the following supplements, also shown
to significantly lower brain aluminum.
Magnesum citramate. Take 500 mg three times a
day. Magnesium reduces brain levels of mercury and
the citramate, a combination of citrate and malate,
has been shown to significantly stimulate elimination
of aluminum from the body. In this combination the
supplements are even more effective.
Ascorbate (as magnesium or calcium ascorbate).
Take 1,500 mg three times a day on an empty stom-
ach. A recent study found ascorbate to be a very
effective chelator of aluminum, especially when the
aluminum was bound to brain cell DNA. Taking high-
er doses of ascorbate with the magnesium citramate
increased the removal of aluminum even more. This
has been referred to as molecular shuttle chelation.
Malate. Take two 500 mg capsules three times a
day on an empty stomach for one month, then two
capsules a day thereafter. Malate was shown to be
one of the more effective aluminum chelators for the
brain.
Pyruvate (as calcium pyruvate). Take 500 mg with
each meal to remove the aluminum from your food.
Pyruvate has been shown to effectively prevent alu-
minum absorption.
Flavonoids. Eat a lot of fresh vegetables.
Supplements containing flavonoids, such as quercetin
and hesperidin, also prevent aluminum absorption.
Chlorella helps remove mercury and lead and may
remove aluminum.
These supplements are in addition to the antioxi-
dant vitamins you normally take.
Nutritional News Update
Nutrition Helps Cancer Patients
A new study appearing in the June 2004 issue of
The American Journal of Clinical Nutrition found
that children with leukemia who were deficient in
antioxidant vitamins before chemotherapy treatment
did considerably worse with chemotherapy in terms
of complications and adverse effects than did children
well supplied with antioxidants.
The latter had fewer infections, less nausea and
vomiting, and went home from the hospital earlier
than deficient children. This is important because the
study found that a large percentage of these children
were severely deficient in these vitamin before treat-
ments began.
Despite a considerable amount of research and
clinical evidence indicating that antioxidant vitamins
protect all cancer patients from treatment complica-
tions, oncologists still warn their patients not to take
antioxidants for fear of antioxidants interfering with
the treatment.
All of these studies, including this one, found no
such interference. In fact, as I show in my book
Natural Strategies for Cancer Patients, nutrition-
al supplementation improves the effectiveness of che-
motherapy and radiation treatments while protecting
normal cells and tissues from injury.
June 2004 The Blaylock Wellness Report Page 8
Choosing the Right Fats
Controls Inflammation
Another new study found that how you choose
your fats can determine inflammation in the body.
Numerous chronic diseases are associated with
inflammation, such as diabetes, cardiovascular diseas-
es, autoimmune diseases (lupus, rheumatoid arthritis
and autoimmune thyroid disease), asthma, pulmo-
nary diseases, infections and all of the neurodegen-
erative diseases (Alzheimers dementia, Parkinsons
disease and Lou Gehrigs disease.
One accurate measure has been the C-reactive pro-
tein (C-RP) test. I encourage you to ask your doctor to
include this test in your next physical.
This study also looked at another indicator of heart
disease, the fibrinogen level. Levels of both of these
substances are determined by simple blood tests any
doctor can order.
The study found that trans fatty acids (from par-
tially hydrogenated oils) and high carbohydrate diets
significantly increased these inflammatory markers in
the blood, thereby greatly increasing the risk of hav-
ing a heart attack or stroke.
Omega-3-fatty acids (N-3 oils), on the other hand,
reduced these inflammatory risk factors.
Previous studies found that a high intake of N-
6 oils, such as safflower, sunflower, soybean and
corn oils, increased inflammation in the body and
increased the risk of all these diseases. It is for this
reason that you should increase your intake of the N-
3 oils (omega-3 fatty acids) and decrease your intake
of N-6 oils.
Because seafood, the major dietary source of
omega-3 fatty acids, is also contaminated with signifi-
cant levels of mercury, it is important to use high-
quality supplements.
I prefer using pure DHA, the main component of
omega-3 fatty acids. DHA plays a major role in brain
health and has been shown to increase intelligence in
newborns.
DHA can be purchased in most natural food stores.
Another alternative is eating eggs high in omega-3
fatty acids. The chickens are fed diets high in omega-
3 fatty acids, which is incorporated in the egg yolks.
While several brands are available, Christopher
Eggs have the highest concentration, at 600 mg per
egg. Eating even one egg a day gives you a consider-
able dose of these healthy fats.
Vitamin C Reduces Harmful
Effects of Fluoride on Unborn Babies
Recent studies have shown that fluoride can cause
severe toxicity to the developing baby in a mothers
womb, especially injury to the childs brain.
In fact, recent studies have shown that fluoride
greatly increases free-radical damage in the develop-
ing brains of newborn animals. In one study, high
fluoride intake was associated with significant abnor-
malities in the development of the skeleton and
organs, and vitamin C was found to protect against all
of these abnormalities. Vitamin E offered some pro-
tection but was less effective than vitamin C.
This study offers mothers another way to protect
their children from the toxic effects of fluoride in
drinking water and foods: A prenatal vitamin contain-
ing vitamins C and E and all of the other B vitamins,
as well as minerals, can go a long way in protecting
your baby.
The study also cautions mothers to avoid fluori-
dated drinking water, fluoride toothpaste, fluoridated
mouthwashes and dental fluoride treatments.
Selenium Dramatically Reduces
Aggressive Prostate Cancers
A new study coming out of Harvard Medical School
and reported in the Journal of the National Cancer
Institute looked at the selenium intake of 586 men
who had been diagnosed with prostate cancer. This
was one of the largest studies of its kind.
The study found that those with the highest intake
of selenium had a 48 percent lower risk of developing
advanced prostate cancer, the most deadly stage.
It is important to note that selenium supplemen-
tation did not prevent prostate cancer in this study;
rather, it lowered the risk of the cancer getting out of
control.
Other studies have shown selenium to be preven-
tive, especially when combined with vitamin E.
June 2004 The Blaylock Wellness Report Page 9
Selenium in the diet is dependent on vegetable
sources, which can be highly variable. This is because
vegetables obtain their selenium from the soil.
Vegetables grown in selenium-poor soils contain very
little selenium.
Since most people buy their foods from super-
markets, it is important to see where the vegetables
were harvested and check with selenium soil maps.
Most Western states have high selenium levels. Many
Central and Eastern states have low levels.
Supplementation is the safest way to assure ade-
quate selenium intake. The adult dose is 200 mcg a
day. It should not be taken at the same time as vita-
min C, since this vitamin interferes with absorption.
Restoring Enzymes
That Fix Broken DNA
A tremendous amount of research is showing that
many of the diseases associated with aging and even
some diseases of the young are related to defects in
special enzymes that can repair damaged DNA.
Most of this damage is caused by free radicals and
occurs every minute of our lives. This chipping away
at our DNA can result in enough accumulated dam-
age to lead to such diseases as cancer, autoimmune
diseases and neurological diseases (Alzheimers,
Parkinsons and Lou Gehrigs diseases). Virtually
every disease that can affect people increases such
DNA damage.
When we are young, these broken areas in our
DNA are quickly fixed by these DNA repair enzymes.
Unfortunately, many of the toxins we are exposed to,
as well as poor diets, significantly impair these repair
enzymes. Fluoride is a powerful inhibitor of DNA
repair enzymes and was known to be so even before
drinking water was first fluoridated in 1945. Mercury,
even in very small doses, is another powerful inhibi-
tor of these enzymes.
Recent studies have shown that melatonin and
curcumin can restore DNA repair enzymes as well
as increase the levels of antioxidant enzymes, thus
giving double protection. In addition, both are antioxi-
dants in their own right.
Melatonin is a natural hormone secreted from the
pineal gland that most of us think of as a sleep aid. In
fact, new studies indicate that it plays a major role in
protecting the brain. Since melatonin declines as we
age, as we have seen in the discussion on Alzheimers
disease, supplementation is important after age 50.
The usual dose is 1 to 3 mg at bedtime.
Curcumin is a flavonoid extracted from the spice
turmeric. It is one of the most powerful and versatile
antioxidants known, in addition to its ability to aid in
the repair of DNA. It also has very powerful anti-can-
cer effects, both reducing the risk of cancers and stop-
ping the growth of cancers once they develop.
Curcumin is a bright yellow powder that is oil soluble.
You should dissolve 500mg in one tablespoon of extra
virgin olive oil and take it twice to three times a day.
Vitamin D May
Prevent Multiple Sclerosis
A new study indicates that a higher intake of vita-
min D may prevent MS, the crippler of young adults.
June 2004 The Blaylock Wellness Report Page 10
The Blaylock Wellness Report is a publication of
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June 2004 The Blaylock Wellness Report Page 11
Modern science has concluded that this terrible dis-
ease is the result of the bodys immune system attack-
ing its own nervous system. In this study scientists
found that people having the highest vitamin D levels
had the lowest incidence of MS.
It is known that vitamin D regulates the immune
system (called immunomodulation) and tends to cool
down the overactive immune reactions seen in auto-
immune diseases such as multiple sclerosis.
Similar studies have shown low vitamin D levels
in people having other autoimmune diseases such as
immune thyroiditis, rheumatoid arthritis, Sjogrens
syndrome, lupus and Crohns disease.
Epidemiologists have noted that diseases such as
MS are more common in northern latitudes than
southern and have hypothesized a relation to sun
exposure. Most of the vitamin D we require is gener-
ated when our skin is exposed to the sun. With the
widespread use of sunscreens and sun avoidance,
vitamin D deficiency has become more common.
Recommended levels of supplemental vitamin D
have recently been shown to be far too low at 200
to 400 IU a day. A recent review appearing in The
American Journal of Clinical Nutrition found that
safety concerns with vitamin D toxicity are grossly
exaggerated and that the daily dose should be 2,000
IU a day. It also should be noted that vitamin D has
been found to reduce the risk of several cancers as
well as diabetes.
Wrong Oils Can Greatly Increase
Prostate Cancer Risk
Several studies have shown that increasing your
intake of omega-3 type oils (fish oils) can significantly
reduce the risk of heart attacks, strokes and several
cancers.
A new study found that eating the type of oil that
can be converted to omega-3 oils alpha-linolenic
acid, or ALA can increase the risk of prostate can-
cer by 70 percent.
This oil is found in most prepared foods, such as
mayonnaise, creamy salad dressings, oil and vinegar
dressings, beef and pork.
The problem stems from the fact that in order for
ALA to produce the healthy anti-cancer oil, it must
be converted by an enzyme (delta-desaturase). This
enzyme is often either not working or barely work-
ing. We know that its activity is decreased with aging,
high blood sugar, a high intake of N-6 oils and any
chronic disease.
This means that a significant number of people
are not able to convert the oil; as a result, the ALA
shifts metabolism, producing disease-causing products
(eicosanoids). Flaxseed oil is very high in ALA.
The problem with ALA is that it is easily oxidized
when exposed to air or sunlight; that is, it becomes
rancid. For this reason it should be prepared in nitro-
gen during manufacturing, sealed from air and sun-
light and taken only with vitamin E (as mixed tocoph-
erols, also called natural vitamin E).
To avoid this problem, I would again suggest that
you take pure DHA, since it has all the beneficial
effects and none of the toxic effects. Antioxidant vita-
mins also should be taken with DHA. Again, remem-
ber to keep your supplements in the refrigerator.
Pearl of the Month:
The special oil called conjugated linolenic acid,
or CLA, has been shown to promote weight loss by
reducing fat production within fat cells (adipocytes).
A recent study found that it also promoted weight
loss in animals made obese by MSG (monosodium
glutamate). This is especially remarkable in that this
type of obesity resists dieting, exercise and even near
starvation.
(Please turn over for more information)
About Dr. Blaylock
Dr. Russell Blaylock edits NewsMax.coms The Blaylock
Wellness Report. He is a nationally recognized board certi-
fied neurosurgeon, health practitioner, author and lecturer.
He attended the Louisiana State University School of
Medicine in New Orleans and completed his internship
and neurosurgical residency at the Medical University of
South Carolina in Charleston, South Carolina.
For the past 26 years he has practiced neurosurgery in
addition to having a nutritional practice.
He recently retired from his neurosurgical practice to
devote full time to nutritional studies and research.Dr.
Blaylock has authored three books on nutrition and well-
ness, including Excitotoxins: The Taste That Kills, Health
and Nutrition Secrets That Can Save Your Life, and his
most recent work, Natural Strategies for The Cancer
Patient.An in demand guest for radio and television pro-
grams, he lectures widely to both lay and professional med-
ical audiences on a variety of nutritional subjects.
Dr. Blaylock serves on the editorial staff of the Journal
of the American Nutraceutical Association and is the asso-
ciate editor of the Journal of American Physicians and
Surgeons, official journal of the Association of American
Physicians and Surgeons.
He recently retired as a Clinical Assistant Professor of
Neurosurgery at the Medical University of Mississippi and
now serves as a Visiting Professor in the Department of
Biology Belhaven College.
June 2004 The Blaylock Wellness Report Page 12
Dr. Russell Blaylock
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