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From: "Andrew Saul, PhD" <drsaul@doctoryourself.com>
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Subject: DOCTOR YOURSELF NEWSLETTER (Vol. 3, No 19) August 20, 2003
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"It's not what we don't know that harms us; it's what we do know that ain't
so."

(Eubie Blake)

The DOCTOR YOURSELF NEWSLETTER (Vol. 3, No 19) August 20, 2003

"Free of charge, free of advertising, and free of the A.M.A."

Written and copyright 2003 by Andrew Saul, PhD, of
http://www.doctoryourself.com , a free online library of over 350 natural
healing articles with nearly 4,000 scientific references.

BEAUTIFUL, DETAILED, AUTHORITATIVE, AND WRONG

YOU'VE PROBABLY SEEN those framed, golden-gilded replicas of
early-Renaissance world maps. They usually portray the twin hemispheres of
our globe side by side, in gorgeous and strikingly incorrect detail. Using
lots of grandiose names, tiny little numbers, and careful calligraphy, such
maps are a freeze-frame representation of ignorance. These old maps
generally have nothing to say about most of the interiors of Africa, or the
Americas, or Asia. They are also may be entirely missing a continent or two,
usually Australia.

These beautiful and unreliable maps are works of art. And Heaven help the
explorer who tried to navigate by them.

Earlier maps were even worse. Columbus did not plan on colliding with the
Americas on his way to the Indies, but there it was, by golly. Conversely,
Australia was later discovered largely because it had been theorized that
something should probably be down there, and some bravehearts just had to go
and look for it.

I discovered Australia in 1973, when I went to study at the Australian
National University for a year. One of the first things I did was get to a
bathroom sink and see if the water gurgled the "other" way as it went down
the drain. Sure did. I also noticed that the night sky was "wrong," (I mean,
no Big Dipper? What kind of a hemisphere was this, anyway?) and that you
should not sit on bulldog ants. In 1973, kangaroos were still made into meat
pies and the country's immigration policy was openly racist. Much has
changed in thirty years, and good on you, mate.

A friend of mine at the university was a vegetarian. I thought he was nuts.
But I also noticed he was healthy, and one of the calmest people I'd ever
met. As for me, I was still eating meat pies and sausage rolls. My diet was
pretty awful back then. And, while theoretically in the very prime of youth,
my own health was no better than marginal. Did I immediately change my ways?
Of course not. I suffered along, like so many folks still do, in the sure
and certain knowledge that vegetarians were extremists and that health is to
be obtained by prescription.

I was a fairly straight-laced and serious student, who more-or-less happily
went off in a cloud of pre-med pre-occupation to the organic chemistry lab,
whiffing benzene and virtually immersed in acetone. Didn't give it a second
thought, not even when I touched my glasses with an acetone-dampened finger
and it left a little dissolved fingerprint permanently etched on the plastic
frame. Skin? Lungs? What, me worry? Nope; chemicals were our friends. But
vegetarianism? That was for the hippies, man.

Then it was over to the anatomy and physiology labs, where we sorted through
huge, heaped-up piles of various species of fish and cut formaldehyde-soaked
specimens with ungloved hands. We hooked up live cane toads' hearts to
cardiographs, and dissected a very-dead python. I won't tell you what was
done to the pigeons. For a would-be doctor, such was all in preparation for
doing this stuff to people someday soon.

I spent a considerable balance of my time observing at the Canberra
Hospital. I learned, among other things, that pathologists, those denizens
of the hospital basement, have the best sense of humor in whole place. They
need it. They get all modern medicine's failures, the people who followed an
incomplete map and fell right off the flat earth.

As a student, I also learned something of how bloody and barbaric medicine
can truly be. I saw it close and personal. I scrubbed and then hovered over
surgeons in the O.R. as they cut things out but put nothing back. Gowned up,
masked and conveniently anonymous to patients, I watched and even assisted
with some procedures. (Scary, perhaps, but true. More confessions from my
sordid past are posted at http://www.doctoryourself.com/howstart.html )

Hospital wards and oncology waiting rooms are a veritable scientific
shopping mall, especially if you can discount the fact that these are real
people. But even way back then, as a young whippersnapper, I could plainly
see that forcing a sharp metal tap into an old lady's ribcage to drain a
lung was unmistakably and intensely painful. For reasons unknown, the doctor
I was asked to assist did not give her anything close to adequate
anesthetic. In an age of analgesics, there is simply no excuse for
physician-induced pain.

You want to talk about pain? Then there was that hospital food. The house
staff stuck a pager in my shirt pocket and passed me off as one of the
interns so I could eat in the hospital cafeteria for free. The food was
worth that price. The food patients got was no better, and in retrospect,
that may well be why they didn't get better.

A net has been described as a bunch of holes held together by string. Gaps
in modern medical knowledge are much like gaps on medieval maps. The body of
knowledge represented is considerable, technical, and impressive. Many would
agree that what is not yet known is far greater. But what is already known
AND NOT UTILIZED is the worst ignorance of all. Nutritional therapy and
megavitamin treatments are prime examples of this. It is already well
established that high doses of vitamins cure disease. A search from the
"search" box at the top of the http://www.doctoryourself.com website will
help you confirm this, as will a good look at the websites accessible from
my "LINKS" page (http://www.doctoryourself.com/links.html).

Hospitals by definition are collections of sick people. I need no lectures
on how necessary they are. I have seen the good along with the bad. But they
could be immeasurably and immediately improved, in just three steps.

1) All hospital patients should receive a multivitamin with each meal.

2) Hospital meals should be vegetarian, fresh and mostly raw. People that
temporarily cannot eat raw foods should have theirs juiced or pureed. Health
food in a hospital? What a concept!

3) All pre- and post-surgical patients should be given an IV of vitamin C,
10 grams (10,000 mg) per 12 hours.

Don't try and tell me that this cannot be done, or that these measures are
not safe, or that they are too expensive. These improvements are the most
basic imaginable. They will reduce mortality and shorten hospital stays.
They will reduce complications and lower costs. And they are all do-able,
this very minute.

If not done by legislation, or by the hospital brass, then done by you.

HOSPITAL REFORM HOW-TO'S

First, try to get your doctor on your side. Here's how:
http://www.doctoryourself.com/naturedoc.html

And here's why: http://www.doctoryourself.com/fire.html

(Incidentally, I do NOT provide referrals to a naturally-minded doctor near
where you live. My opinion on the subject is here:

http://www.doctoryourself.com/subcontractor.html)

You CAN override the hospital dietician and head off the hospital food cart.
Insist on bringing in your own food to your favorite patient, and do it. If
you need to offer an explanation, I recommend a religious one. My comments
on some legal aspects religious exemption are to be found contained within
this article: http://www.doctoryourself.com/vaccination.html

You CAN obtain a vitamin C IV if you fight for it. Here's how to get one
ordered:

http://www.doctoryourself.com/strategies.html

Here's how to have one made up:

http://www.doctoryourself.com/vitciv.html

And, if you must, you CAN sneak in vitamins. I've done it myself with a
family member or two. It is a bit silly that you'd even have to consider
this, but the option remains.

"One of my complaints about psychiatric hospitals is that, on the rare
occasion when my patients are admitted, they promptly stop my whole program,
place them on other medication, take away their vitamins and when they are
discharged and return to me, I have to start them all over again. A few
determined patients have had their families smuggle the vitamins to them and
a few patients have surreptitiously taken them on their own. One of the
patients hid them in his boots so that he could take them when alone."
(Abram Hoffer, M.D., from
http://www.doctoryourself.com/hoffer_psychosis.html)

Some day, health care without megavitamin therapy will be seen as we today
see childbirth without sanitation, or surgery without anesthetic. But can we
afford to wait? As we no longer need to navigate by five-hundred year old
maps, likewise we no longer need to set our course to the dictates of the
pharmaceutical industry. (http://www.doctoryourself.com/future_health.html)

DOCTOR YOURSELF WEBSITE OF THE MONTH

http://foodsupplements.homestead.com/index.html

This well-done vitamin-friendly website is informative, utterly
non-commercial, and I like its positive attitude. Good health maintenance
advice, and good computer maintenance advice, too.

FOOD: THE FINAL FRONTEIR

As a boy, my personal vision of transportation as it would be in the year
2003 was of personal jets, light-speed rocket ships and Star-Trek
transporters. Surely 2003 would be a mobile world evolved far, far beyond
the rubber-footed, gasoline-slurping automotive dinosaurs which still
dominate the landscape. In my copious free time, I also remember wondering
if, like the intergalactic astronauts of my daydreams, we would do away with
eating all together and live entirely on supplement tablets.

Predictably, my parents chuckled at that. They also gave my brothers and me
a multivitamin every day.

But who would want to give up eating? Problem is, eating is so enjoyable on
so many levels that it is sure to be with us long after all petrol has
perished. It is eating RIGHT that remains our civilization's great
unattainable health goal. Should you eat right? Certainly. Do you know what
that means? Of course you do. You know which foods are healthy as well as
you know the names of Santa's reindeer (and feel free to refresh your memory
at http://eir.library.utoronto.ca/rpo/display/poem1312.html or
http://www.night.net/christmas/twas-the-night.html . This really is one
full-service Newsletter, isn't it.)

Of course, to many of us, even the government's updated but still modest
recommendation for nine servings of fruits and vegetables every day has
about the same tangible, everyday reality as do nine flying reindeer. (Hey,
you didn't forget Rudolph, did you?) Consistently walking the walk is always
harder than occasionally talking the talk. That's why we have to be
realists, and, with our friends and relatives, moderates.

One of my grandmother's favorite sayings was, "Do as you want; you will
anyway." OK, pobody's nerfect. Can you stay well while eating wrong?
Probably not. But you can cut your losses with intelligent supplementation.
Here are some utterly shameless ultra-moderate hints to help you stay well
even if you are bound and determined to eat wrong now and again. (Details
and dosage suggestions are posted at my website and a search by topic will
find them fast.)

IF you are going to eat dairy products, drink more water. You'll breathe
easier and, if you are dairy sensitive, have fewer headaches.

IF you are going to eat sugar, take chromium, niacin and the B-complex
vitamins.

IF you are going to drink alcohol, take a lot of extra vitamin C and the
B-complex vitamins. And let someone else drive.

IF you are going to drink caffeine, take extra niacin.

IF you are going to eat fried or fatty foods, eat lecithin granules. They're
good on ice cream.

IF you are going to eat meat, then eat extra salads, beans and other major
fiber sources.

IF you are going to eat processed foods, then at least drink a lot of water
and take a lot of vitamin C.

IF you are going to eat too late in the evening, take multiple digestive
enzymes and eat papaya, mangos, kiwi fruits, figs, or fresh pineapple along
with your snack attack.

IF you are going to eat too much in general, then get off your duff and
exercise. Work out and walk.

And finally, if you will not exercise, then at least eat less.

To keep some fun in your life, consider trying the following

DESSERTS THAT ARE BETTER FOR YOU THAN WHAT'S ON STORE SHELVES

(Reprinted with permission from the e-cookbook, NATURALLY DESSERTS
http://www.ordermill.com/naturally/ecookbooks.asp)

Dessert without sugar? Not quite, but a preference for natural sweeteners,
milk substitutes, and good old whole grains makes Naturally Desserts a
welcome resource. There are eggs in some of the recipes, but no shortening
and therefore no trans- fatty acids. Author Gayle Rogalski
(gaylerogalski@mybluelight.com) says, "The recipes in our book are actually
my old recipes that I have converted over the years to whole grain and rice
syrup sweetened. Never have I used shortening in these conversions, but have
always substituted oil. Although the 'rules' say this shouldn't be done it
works OK for me."

In that case, let's try some and see.

CAROB 24 HOUR CAKE


1 cup rice milk or soy milk
3/4 cup brown rice syrup
3/4 cup cold pressed sunflower oil
2 large eggs
2 teaspoons vanilla
1 1/2 cups spelt flour
3/4 cup millet flour
1/4 cup barley flour
1/2 tablespoon gloutin flour
3/4 cup carob powder
3/4 cup chopped walnuts or pecans
2 teaspoons baking powder
1/2 teaspoon salt

1. Preheat oven to 350°F.
2. In a large mixing bowl cream together brown rice syrup and 1/2 cup oil.
Blend in eggs,
carob powder, remaining oil and vanilla.
3. Separately, combine all dry ingredients.
4. Add dry ingredients to wet alternating with milk. Mix well and add
chopped nuts.
5. Pour into well oiled or sprayed bundt (tube) pan.
6. Bake for 50 to 65 minutes. Test with long skewer for doneness till it
comes out clean.
7. After cake has cooled for 20 to 30 minutes, carefully loosen around the
edges of the pan and
invert onto plate.
8. Frost with Carob Frosting.

CAROB FROSTING

4 oz. Neufchatel cream cheese
1/4 cup brown rice syrup
2 tablespoons better butter
2 tablespoons carob powder
1/4 cup powdered milk
(preferably non-instant)
1/2 cup chopped nuts (optional)

1. Beat all ingredients until creamy and smooth.
2. Chill for a short time before frosting cake.


BLUEBERRY BUCKLE

2 cups fresh blueberries
(if using frozen berries, drain well)
1 cup rice milk or soy milk
1/2 cup brown rice syrup
1/2 cup cold pressed sunflower oil
2 large eggs
21/2 cups spelt flour
3/4 cup barley flour
3/4 cup millet flour
4 teaspoons baking powder
pinch of salt

1. Preheat oven to 350°F.
2. In a large mixing bowl combine oil, brown rice syrup and eggs. Stir in
milk.
3. Separately, combine all dry ingredients. Gradually mix dry ingredients
into wet ingredients.
4. Carefully fold in blueberries. 5. Spread batter in a greased or sprayed 9
1/2 x 13 inch cake pan.
5. Bake for 30 to 40 minutes. At about 25 minutes, check with toothpick for
doneness. Bake longer if necessary but watch closely as it can overbake
quickly.

CHERRY CRISP Cherry Mixture:


6 cups pitted sour cherries (fresh, frozen, or canned)
1/4 - 1/2 cup brown rice syrup
5 tablespoons tapioca
2 tablespoons cherry juice
1 teaspoon lemon juice

Topping:
1/2 cup "better butter"
1/4 cup brown rice syrup
1 1/2 cups old fashioned rolled oats
1 cup spelt flour
pinch of salt
2/3 cup chopped nuts

1. Preheat oven to 325°F.
2. In a large mixing bowl combine cherries, tapioca, cherry juice, brown
rice syrup and lemon juice.
Let stand for 20 minutes.
3. Put cherry mixture into a 9 1/2 x 13 inch cake pan.
4. Separately combine dry ingredients with Better Butter and brown rice
syrup. Blend until crumbly.
5. Spread topping mixture evenly over cherry mixture.
6. Bake for 25 to 30 minutes.

NEWS

I have recently been appointed Contributing Editor to the Journal of
Orthomolecular Medicine. The Journal has been published for 36 consecutive
years. (The Journal's index is posted at
http://www.orthomed.org/jom/jomlist.htm)

FLUORIDATION FLAWS

Excerpted from an editorial (in the Boca News, Florida) published Wednesday,
July 16, 2003.
(http://www.bocanews.com/index.php?src=news&prid=5894&category=Local%20Opini
on)

William Gralnick's opinion column (July 14th) shows ignorance of current
scientific issues in the fluoridation debate, typical of those who have
fallen for the relentless 55-year fluoridation promotion which has always
consisted of unsubstantiated guarantees of safety and efficacy, meaningless
endorsements, and systematic denigration of all opposition. Today, however,
anyone can easily access the truth by going to any Internet search engine
and typing the words, "Fluoridation Health Effects." One click and you will
get to those facts that have been too long hidden from the general public.

New York City's drinking water is no longer the "sweetest and purest"
described by Gralnick. In January, 2003, the NYC Dept. of Environmental
Protection suspended fluoridation for at least four months while "critical
system repairs" were being done. Hydrofluosilic acid, the main chemical used
for fluoridation, has a highly corrosive effect on water supply pipes and
equipment and it has taken its toll in New York City.

More than 50 years after the start of artificial fluoridation, we are all
overdosed on fluoride, a cumulative poison (read your toothpaste label)
rated more toxic than lead and slightly less toxic than arsenic. Fluoride
reaches us from water, toothpaste, dental treatments, fluoride air
pollution, fluorinated medications and food and beverages containing
fluoride pesticide residues and/or processed with fluoridated water.

The Journal of Public Health Dentistry, Summer, l997 reported that 66
percent of children in fluoridated areas have dental fluorosis (permanently
spotted or discolored teeth) and over 30 percent of children in
non-fluoridated areas also show this visible sign of fluoride overexposure.
The American Academy of Pediatrics lowered dosages for fluoride
supplementation for all children in 1995 and pediatricians should no longer
prescribe fluoride supplements for infants from birth to age 6 months, even
in totally non-fluoridated areas. Consequently, infants drinking formula
prepared with fluoridated water are overmedicated and are at high risk for
dental fluorosis. Government reports state that African-American children
are afflicted by dental fluorosis at twice the rates of white American
children.

A Congressional Investigation by the House Committee on Science in 2000
revealed there are no federal safety standards for fluoridated water and the
silicofluoride chemicals used for 91 percent of fluoridation have never been
approved for safety or efficacy by any government agency.

Further, the U.S. EPA admitted to the Committee that there are no safety
studies at all for ingestion of the silicofluoride chemicals. (See
http://www.keepers-of-the-well.org for Congressional documents.)
Silicofluorides are industrial grade waste products that come directly from
the chimney scrubbers of the phosphate fertilizer plants in central Florida.
They are contaminated with arsenic, lead, mercury, cadmium and radioactive
elements, all of which end up in our drinking water and add to the health
risks of fluoridation. Recently published peer-reviewed studies report that
children drinking silicofluoride treated water have significantly higher
blood lead levels than children in non-fluoridated areas. This alone is
reason to end water fluoridation immediately.

In July, 2000, the cornerstone of the fluoridation program was decimated by
the lead story in the Journal of the American Dental Association which
revealed that there is virtually no benefit from incorporating fluoride into
tooth enamel during the early childhood years and that any alleged benefits
from fluoride are primarily from topical exposure after the teeth have
erupted. This has been confirmed by U.S. Public Health Service publications
and by evidence from Western Europe where tooth decay rates have declined as
much as in the U.S. even though less than 2 percent of the population there
is fluoridated. In order to salvage the fluoridation program, promoters
created a new theory which claims that fluoride's benefits come from
continuous "bathing of the teeth" in fluoridated water.

Common sense tells us that brushing the teeth with fluoridated toothpaste,
which contains 1,000 or more parts per million of fluoride, is far more
effective than "teeth bathing" with fluoridated water that contains one part
per million or less. Clearly, there is no longer any rationale for
fluoridating drinking water supplies. Please visit
http://www.fluoridealert.org for an understanding of the economic motives
behind fluoridation as well as documentation of its many harmful effects on
human health.

Naomi Flack
Co-founder, New York State Coalition Opposed to Fluoridation


For more information:
New York State Coalition Opposed to Fluoridation
http://www.orgsites.com/ny/nyscof
http://tinyurl.com/ad9k

Fluoride Action Network
http://www.fluoridealert.org


A SEVENTH-INNING STRETCH

My father, when he played semipro baseball, was a pitcher on a farm team for
the NY Yankees. Dad struck out Bobby Brown twice in one game. Bobby Brown
went on to become the president of the American League, not baseball
commissioner as I had previously written. Dad went on to become an artist.
You can see nearly 200 of my father's drawings and paintings online, for
free, at http://www.doctoryourself.com/contentsWES.html . Perhaps baseball's
loss was our gain.


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