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Natural Approaches for Hepatitis C, Part 6 -
Diet for Hepatitis Cby Dr. Michael B. Wald
This document was provided by:
Dr. Michael Wald
Advanced Medicine of Mount Kisco, P.C.www.hopeforhepatitis.comwww.drwald.com Note: The information on this website is not a substitute
for the advice of & treatment by a qualified professional.A healthy diet is important for everyone, but is especially important for people with HCV. It can go a long way in limiting symptoms and disease progression by providing the body with the nutrition it needs to be strong, fight illness and repair itself. I cannot think of a single illness or disease suffered by humankind that does not in some way relate to nutritional intake, digestion, absorption and assimilation. Conversely, an unhealthy diet can worsen disease symptoms and progression by causing undue burden on an already impaired immune system.
The components of a healthy diet include lots of fresh fruits, vegetables, beans, raw nuts and seeds, whole unrefined grains, legumes, cold water fish, soy products, eggs, poultry and lean meats (if one prefers animal products). Dairy products, red meats, and other sources of saturated (animal) fat should be used on a limited basis.
Whenever possible, foods should be grown organically to reduce the burden of harmful chemicals upon the already diseased liver. Organically grown foods contain far fewer pesticides, fungicides, herbicides and insecticides. Lowering the load of these and other organochemicals will only benefit the liver by not overburdening its detoxification pathways or promoting oxidative (degenerating) damage.
What are organochemicals?Organochemicals are toxic chemicals that can damage our immune systems, nervous and endocrine systems. Environmental chemicals require detoxification by the liver, intestinal tract and the kidneys and other tissues and organs can be affected by various organochemicals as well. Potential sources of harmful chemicals are varied depending upon the chemicals themselves and their particularly tendencies to collect in our food, water and air supply. Once in our outside environments they inevitable make their way into our internal environment – namely our bodies.
Some of these toxic substances include DDT, PCBs dioxin, 1,4-dichlorobenzene, ethylphenol and xylene just to name a few. These and other toxins are largely fat-soluble and therefore are readily stored in the body. The Environmental Protection Agency, EPA, and other sources claim that the levels of the majority of toxins, although pervasive and unavoidable in our environment, are within acceptable levels, which means they are below known cancer causing or symptom producing limits.
However, virtually no studies have been conducted that examine the combined effects of many environmental chemicals upon individuals. Those with HCV are particularly susceptible to the negative additive effects of these chemicals. It is the liver and intestinal tract and kidneys that bear the brunt of the work involved to carry out detoxification efforts. It is no wonder that we see more degenerative disease than ever before in history since our environment is a virtual breading ground for premature aging and disease.
Nutritionally speaking, constant, daily exposure to organochemicals increases our need for a variety of nutritional factors. Persons who have chronic infections usually have nutritional imbalances that compromise recovery and increase their susceptibility to organochemical accumulation. For example, many HCV infected people are protein deficient. Protein deficiency will compromise important detoxification systems in the liver known as the mixed function oxidase, MFO, system, Phase I and Phase II processes. Toxic chemicals stay in the body longer in those with compromised MFO, Phase I and Phase II systems caused by protein inadequacy. Furthermore, these same chemicals can literally become more toxic in the presence of deficient proteins as compared to in individuals with normal protein intake.
Many other nutritionals are important for detoxification including the B-vitamins folic acid and choline, selenium, vitamin E and zinc. These and other nutritionals will be explored throughout this book. Fortunately, nutrition and healthy lifestyle habits like not smoking or drinking and exercising regularly provide each of us the opportunity to live well. When these techniques are practiced correctly the well person and the HCV infected individual can both improve the quality of their lives.
Healthy diet basics - dos and don'ts
DosIncrease the amount of whole, unprocessed foods in your diet (fresh fruit, vegetables, whole grains, beans, raw nuts and seeds) relative to the amount of processed foods you consume (pasta, bread, packaged foods). Unprocessed foods have greater nutritional value.
Diversify your diet by including new and different foods in your meals each week. Rotate the foods you eat so that you don't consume the same thing every day. Diversification helps insure well-rounded nutrient intake and helps avoid malnutrition.
Eat a wide variety of organic fruits. In season fruit in best. Organic frozen fruit is a great option when fresh organic fruit is not available. Fruit sauces (i.e. applesauce) and fruit-only jams are also good sources.
While you need to watch what you eat, a fat free diet is not healthy. Fat should constitute 20-30% of your total diet. Limit saturated fats (fats found in animal products) to less than 10% of your total diet. Avoid fried foods, hydrogenated or partially hydrogenated oils and cottonseed oil. Oxidized fatty acids (fried oils) increase cellular breakdown, adding to the overall oxidative (degenerative) load on the body and liver. Instead, opt for unsaturated essential omega 3, 6 and 9 fatty acids found in flax seed oil, olive oil, canola oil, salmon, cod, tuna, mackerel, currants, raw nuts, seeds, avocado and oats. Store oils, nuts and seeds in the refrigerator to slow down oxidation (rancidity) of the oils.
Eat a high fiber diet, 25-30 mg a day, by consuming a lot of vegetables, fruits, whole grains, beans, nuts and seeds, and minimize meats and refined foods. Ingest a wide variety of organic veggies. In season ones are best. Include salad greens, dark leafy greens (kale, spinach, collard greens, chard), squashes, root vegetables and cruciferous vegetables. Animal products should be limited since they are constipating and congesting in the body, slowing the elimination of toxins and bile acids. Plant foods in the diet increase the elimination of bile acids, drugs and toxic substances from the system. Vegetables and fruits contain thousands of important phytochemicals (plant-derived) that have tremendous health benefits.
Eat enough healthy protein. Try to eat organic only, lean cuts of chicken, turkey, red meat (infrequently), eggs, salmon, tuna, sole, swordfish, mackerel, sardines, herring, and most other fish. Include soy products (tofu, tempeh and miso), beans, bean/grain combos, nuts and seeds.
Consume lots of legumes and beans including lentils, peas, navy beans, chickpeas, black beans, kidney beans, mung beans, soy beans, adzuki beans, black-eyed peas, pinto beans, string beans and others.
Eat a variety of nuts, seeds and nut butters. Try raw or lightly roasted/toasted cashews, almonds, walnuts, sunflower seeds, pumpkin seeds, sesame seeds, tahini, poppy seeds, brazil nuts, pistachio nuts, pecans and soy nuts.
Getting enough grains is also important. Consume rice, millet, buckwheat, oats, rye, barley, quinoa, spelt, amaranth.
Ensure you eat a sufficient amount of protein each day. Protein should comprise about 15-20% of your diet, or 55-70 gm a day. Good protein sources include lean meats, poultry, fish, eggs, soy products, beans, low-fat dairy products, nuts and food combining of grains/beans/vegetables.
Eat a variety of sea vegetables. Try hiziki, arame, nori, dulse, kelp, wakame and other sea veggies, which are high in trace minerals and are very alkalinizing to the body.
Chew your food thoroughly and eat several small meals throughout the day instead of two or three large meals. This helps to balance your blood sugar and energy levels throughout the day. Eating slowly helps to evoke the parasympathetic nervous system, PSNS. The PSNS is in charge of proper secretion of various digestive juices.
Eat organic foods whenever possible since pesticides, herbicides and fungicides on produce and antibiotics/hormones fed to livestock burden the liver's detoxification mechanisms. There is also evidence that these chemicals increase cancer risk. Those with HCV want to reduce the work-load on the liver, intestines and kidneys.
Decrease or eliminate refined and processed sugars from your diet. As a substitute, use natural, unprocessed sugars high in the vitamins and minerals needed to help digest them. Try 100% pure maple syrup, fruit-only jams, fresh fruit, honey, molasses, barley malt, brown rice syrup and carob if allowed by your health care provider.
Drink plenty of water each day (body weight divided by 2, multiplied by 0.8 is the number of ounces your body needs, more if you are exercising). Avoid caffeinated and carbonated beverages, which are diuretics that cause your body to lose fluid. Herbal teas, fresh vegetable and fruit juices are healthy to consume. Diluted bottled juices and naturally decaffeinated beverages are OK in moderation.
Don'tsDesserts (pastries) and candies are largely sucrose and should be avoided. A diet containing between 25-30% sucrose for just 18 days showed an increase in liver enzymes that returned to normal when the sugar was removed1
Steer clear of fresh shrimp and scallops. Also, stay away from frozen, canned or dried clams, shrimp, crab, lobster or scallops because they are all high in sulfites.
Avoid nitrites and nitrates in cured deli meats. These are converted into chemicals called nitrosamines upon digestion and are know to be toxic, adding strain on the liver.
Don't drink large amounts of fluids with your meal - this dilutes stomach acid vital for digestion.
Avoid sulfites in canned and preserved foods and in alcohol. Sulfites are liver toxic and add undue burden on the liver.
Don't overcook foods. Overcooked foods loose much of their nutritional content. Fish is best baked or broiled; meats are best broiled; vegetables are best steamed and baked; fruits can be eaten raw or baked. Do not microwave food, as the long-term health effects of food prepared in this manner are uncertain.
The Centers for Disease Control (CDC) and the National Institutes of Health (NIH) strongly recommend that people diagnosed with Hepatitis C eliminate all alcohol consumption. Alcohol significantly increases the incidence of liver disease and liver cancer in HCV infected individuals. Alcohol prompts fatty liver, liver inflammation and dysfunction, and increases the rate of liver cell degeneration, fibrosis and cirrhosis.2
Refrain from eating when you're not hungry. Stop eating when you're full. Paying attention to these rules will reduce digestive stress on the gastrointestinal tract.
Don't eat when you're stressed or "on-the-run." Mental or emotional stress as well as chemical, structural and other stressors may cause biochemical responses in the body that affect healing and recovery. For example, low grade chronic stress as well as profound acute stress can result in the production of immune depressing chemicals such as adrenochrome and cortisol. Adrenochrome is the oxidized product of adrenalin. Adrenalin or epinephrine is a normal and necessary part of a healthy response to life's stressors. When prolonged, however, epinephrine is oxidized into this immune compromising product.
Cortisol, like epinephrine, naturally increases during stress as ideal levels tonify the body allowing for a resilient immune response. When elevated in the body for longer than is advantageous, cortisol becomes an immune suppressor. Numerous other chemicals are affected during the chronic stress response that are proven to compromise healing. Viral exposure is an infectious stress that creates a cascade of chemical reactions that when left unchecked may increase nutritional requirements, speed tissue degeneration and compromise overall response to either drug or nutritional therapies.
A study in the Journal of Molecular Pharmacology showed that the immune system of alcoholics produces antibodies (known as autoantibodies) against important enzymes for the liver's detoxification process. These enzymes, known as cytochrome P4502E1 and P4503A, are responsible for removing a variety of toxins from the body gathered from our food, water and air supply. It is likely that cellular changes that accompany alcoholism (such as cirrhosis and fibrosis) are responsible for the body's misdirected immune response towards the cytochrome enzymes. It is also possible that the cellular changes in the livers of those infected with Hepatitis C may experience similar autoimmune problems negatively affecting detoxification enzyme systems.
Allergy eliminationIn a broad sense, the term allergy describes the immunological response of the body to airborne, contact and ingested substances. In all cases, the immune system is activated in its attempt to protect itself and its owner - namely you, from harm. The laboratory section of this book briefly describes some of the various allergy tests available. Commonly, the health care provider will check for a few different types of allergy and must therefore order several different tests for this purpose.
The importance of allergy assessment and treatment is entirely unappreciated by the practicing gastroenterologist; the doctor most commonly sought after for the care of the HCV infected individual. Even the allergist, the practitioner who uses allergy testing on a regular basis, often fails to appreciate many of the subtle and pronounced effects that allergies can have upon those with HCV. Ultimately, it is left up to the holistically oriented or alternative health care provider to "put together all of the pieces" involved in assessing and creating a balanced health promoting program for those with HCV.
Allergy testing in the standard allergist's office is limited to assessing environmental and food allergies of an immediate type, known as Type I or immediate hypersensitivities. Other types of allergic responses include Type II, Type III and Type IV. Excellent resources exist that describe in greater detail these types of allergic responses and I refer the reader to the section on further suggested readings. Practically speaking, the health care provider and patient can work together when choosing which types of allergy assessments to perform.
The prevalence of food and environmental allergies is on the rise. This is due to a number of factors including food choices and chemical exposures from food, water and air. These factors also relate to each person's genetic predisposition to food allergies. Infectious states are known to be associated with an increased prevalence with food allergies. Why is HCV infection any different? The answer is, it is not. My clinical experience has shown that those with HCV have a much higher incidence of food allergies when compared to those without HCV. This observation has important implications in terms of treatment strategies.
Food and environmental allergies can cause virtually any symptom in the body. This is not surprising when one realizes that the immune response to allergies may be body-wide, thus causing symptom production in virtually any tissue, organ or organ system. Some common symptoms associated with allergies of any type include: fatigue, muscle pain, depression, chronic infections, malaise, headache, eczema, joint pain, intestinal problems, hypoglycemia (low blood sugar), mal-absorption and many more.
HCV is not caused by food or environmental allergies, but allergies and their immune responses can complicate recovery from the infection and it's many manifestations. A goal of natural therapies is to reduce the overall stress upon the immune system. The extent, if any, that environmental and food allergies complicate recovery from HCV should be assessed. At the very minimum suggestions are made below that outline a reasonable food intake that minimizes
many common allergens. Without proper testing, however, these suggestions only provide a rough guide for reduction of allergic (immunologic) load.
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