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Challenging Medicine’s Blind Eye on Dairy-CHD Link

By Janet Gulland | Staff Writer - Vol. 2, No. 2. , 2002

Cardiologist Steven Horowitz believes that medicine has largely ignored the substantial science linking increased dairy consumption and cardiovascular disease. On a population basis, cardiovascular risk is lowest in countries that consume the least amount of dairy. Dr. Horowitz challenges the prevailing view that milk and milk products are essentially healthy foods.

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Vitamin D2 or D3: Which Is D Best?

By Tori Hudson, ND | Contributing Writer - Vol. 9, No. 2. , 2008

A wealth of studies in recent years have underscored the health threats posed by vitamin D deficiency. But considerable debate has raged over which form of the vitamin is the best for supplementation. Many clinicians believe that vitamin D3, derived from fish and other animal sources, is more potent than D2, the “vegetarian” form. But new data suggest that may not be true.

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Washington State’s “Every Category” Law Still Controversial, Five Years Later

By Joyce Frieden | Contributing Writer - Vol. 2, No. 2. , 2001

In 1996, Washington became the first state to mandate that health care insurers cover services provided by naturopaths and other alternative health care professionals. The so-called “Every Category of Provider,” mandate was controversial when passed, and five years later, the arguments for and against the law continue.

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Lowering CVD Risk: Are Doctors Selling Wine Before Its Time?

By Todd Zwillich | Contributing Writer - Vol. 2, No. 2. , 2002

Epidemiological data suggests that moderate alcohol consumption, particularly red wine, can reduce risk of heart disease, leading some doctors to recommend wine drinking as a preventive measure. But some experts caution that there are no controlled clinical trials to confirm wine’s alleged heart benefits.

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Copper Deficiency May Underlie Osteoporosis, Anemia and Neurodegenerative Disorders

By Erik L. Goldman | Editor in Chief - Vol. 9, No. 1. , 2008

Copper seldom gets the attention lavished on other minerals like calcium and magnesium, but it is an essential factor for myelination of nerves, activation of immune system cells, synthesis of collagen and formation of hemoglobin. Copper deficiency, which is very common, may underlie anemia, osteoporosis, heart disease, and it may even mimic multiple sclerosis. Drugs that suppress stomach acid, as well as zinc and vitamin C supplements, contribute to copper deficiency.

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Next Stop: Your Office Supplement Science Hits the Road

By Dana Trevas | Contributing Writer - Vol. 2, No. 1. , 2001

Pulling a page from the pharmaceutical company marketing playbook, some supplement manufacturers are sending sales reps out to meet physicians in their offices. But this new breed of holistically minded “detail” man is meeting with mixed response from the medical community.

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“Food as Medicine” Conference Offers Practical, Experiential Nutrition Training

By Staff Writer - Vol. 2, No. 2. , 2002

The Center for Mind-Body Medicine’s innovative “Food as Medicine” conference provides physicians with a comprehensive, scientifically-sound education in the application of nutrition for the management of a wide range of common, chronic disorders.

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Can Vitamin D & Calcium Reduce Diabetes Risk?

By Staff Writer - Vol. 9, No. 1. , 2008

Supplementation with vitamin D and calcium makes sense as a strategy to reduce risk of type 2 diabetes in people with insulin resistance or other risk factors.

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New Vitamin A RDA: Real Darned Ambiguous

By Joyce Frieden | Contributing Writer - Vol. 2, No. 1. , 2001

Despite the fact that carotenoids in fruits and vegetables are not converted to vitamin A in nearly the amounts previously thought, a panel convened by the Institute of Medicine recently lowered the recommended daily allowance for this key vitamin and held back on recommending vitamin A supplementation.

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Blood Type Diet Pioneer Urges “Go-Slow” Approach to Nutritional Change

By Erik L. Goldman | Editor in Chief - Vol. 2, No. 2. , 2002

BELLEVUE, WA—The surging popularity of “Eat Right 4 Your Type,” the book by Peter D’Adamo, ND, outlining the theory and practice of the so-called “blood type diets,” has a growing number of people making sudden alterations in their habitual eating patterns.

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