NUTRIENTS TO RESTORE AND MAINTAIN HEALTH

Note: the following will be periodically updated and reviewed for the latest information.

            Nothing is more important to the vibrant health of your child as is what he or she eats and drinks. With all the array of fast food restaurants and continuous advertising of processed and junk foods in the media it is easy to succumb to the temptation and the constant nagging of our children. Our children’s peers are also constantly influencing the food choices of our children. There are also times when we don’t even have good food choices available (such as in schools, amusement parks, social gatherings, etc.) and our children may have to go hungry if we want them to only eat healthy foods.

            I feel it is important to always remember that it is not what your child eats on occasion, but what he/she regularly eats that is most important. An occasional deviation from a healthy diet will be readily detoxified by a healthy child. God designed our bodies to detoxify reasonable amounts of harmful substances if we don‘t overburden them. We therefore tell the parents of the children we see at The Rydland Pediatric Wellness Center to maintain the following dietary guidelines as much as possible, preferably at least 90% to 95% of the time. When we are dealing with children we also have to be flexible at times and try to remember what it was like to be a child.

            I’ve also found that, for most children, adhering to dietary guidelines too strictly may cause a great deal of difficulty. In addition, children will be invited to parties and sleepovers, etc., and are not likely to ask for spinach or broccoli and stay away from habmurgers, hot dogs, pizza, cake and ice cream. Whenever these situations happen and your child then develops symptoms because of failure to eat properly, you can use this as an opportunity to gently educate both your child and any skeptics (especially family members) about the importance of eating for wellness.

            One more important note. The change to a healthy program is a process. It will progress at different speeds for different children and families. This will not, and should not, be a rapid or radical change for any child or family unless a severe underlying illness dictates otherwise. Take time to try many different healthy foods from the list later in this section so that you know what your child likes the best. Modify your recipes a little at a time. Some of the changes will be easy, but others may be hard and take some time to implement. You have to be patient with children because they are ruled internally by tastes and externally by peers, not necessarily by logic and reasoning.

            The following dietary program is meant to be sufficient for most children to regain and maintain their health. Some children may need a more specific or strict dietary program for their specific health challenges. It is not tailored to specific cultural or religious needs, nor is it meant to replace dietary programs prescribed by physicians, dietitians or nutritionists. It can also be modified to fit a vegetarian program if desired. (Vegetarian diets in children should not be undertaken without considerable education regarding the specific needs of children and only then with proper planning.) Our findings, based on limited experience, is that a strict macrobiotic diet, while very sound in its principles, is simply too extreme for preadolescent children.

            Lastly, this general program does not address potential food allergies, toxicities or sensitivities. If you suspect your child has symptoms related to specific foods, either modify this diet further to eliminate those foods, or do food sensitivity testing. Two excellent books with detailed information regarding food and inhalant allergies are Is This Your Child? by Dr. Doris Rapp and Detecting Hidden Food Allergies by Dr. William Crook, available through most book stores, our wellness center or our web site. Testing is also available through The Rydland Pediatric Wellness Center and other wellness-oriented physicians and nutritionists to evaluate food and inhalant allergies by blood sampling. Please contact us if you wish to pursue this further.

BEGINNING WITH BABY: THE ROAD TO GOOD NUTRITION

            The best way to start a newborn on the road to good nutrition is to begin with a good health program several months prior to conception. Nutritional programs similar to our “Well Baby Initiative”, in which both prospective parents are carefully evaluated and then commence a comprehensive program including development of proper lifestyle, health habits, nutrition, detoxification and supplementation and avoidance of chemical exposures for at least six months prior to conceiving are extremely useful for a child’s lifelong good health.

            It is important to continue the above into and through the pregnancy, with the possible exception of some supplements that should not be taken by an expectant mother. If changes have not been already made before a mother is pregnant, she should start immediately with appropriate modifications. We also have developed a program for expectant mothers because this is a critical time for healthy habits and nutrition. Both programs for couples prior to conception and for expectant mothers are available through the kidsWellness^TM Information Series.

THE IMPORTANCE OF BREASTFEEDING

            During the pregnancy a couple will make a decision regarding breastfeeding their newborn child. Information regarding breastfeeding is available through La Leche League International, and local lactation consultants. I recommend both parents read The Womanly Art of Breastfeeding, available from La Leche League, for necessary information to make this decision . It is very important to realize that breastfeeding is the best nutritional start for your baby. A mother who is breastfeeding, regardless of her diet and health, will be giving her baby an unique food with nutrition that is far superior to anything else available for her infant. Whenever possible, babies should be exclusively breastfed for at least four, and preferably six months. When absolutely necessary supplementation with other milks or formulas may be added to the baby’s diet.      Mothers who are breastfeeding should eat the healthiest diet possible and take natural prenatal vitamins for the length of time she continues nursing her baby (see appendix for recommended products). We also recommend that she take omega three fatty acids (vitamin F or essential fatty acids), preferably in “EPA” and/or “DHA” form, three to six grams daily and “probiotic” (healthy intestinal bacteria) supplements with bacteria such as Lactobacillus acidophilus, Bifidobacterium infantum, etc. in a dose of 20 billion bacteria per dose two to three times daily (see also chapter on Antibiotic Use/Overuse).

INTRODUCTION OF SOLID FOODS

            If a breastfeeding baby needs solid foods prior to six months he/she will likely let you know--if you’re not sure whether his/her cues are signs of readiness, ask your physician. Formula fed babies should optimally wait until six months to begin other foods.

            Strained baby food is introduced next. Whenever possible baby foods should be made at home. Homemade baby food should be made from fresh, preferably home grown or organic fruits and vegetables, that are fully ripened. First clean the produce with a scrub brush and then remove the seeds and peeling. Meat products are made into baby food by removing non-edible parts, skin and as much visible fat as possible from baked or broiled, well-done meat. Grains do not need special preparation before cooking.

            Foods should be cooked or processed until they are moderately soft in consistency (meats must be well done). Next place them in a blender or food processor, adding enough purified, distilled or spring water to make the food a moderately thin consistency. Finally strain the food through a fine strainer into a container. Some foods, such as banana and avocado, do not need to be cooked; just add water, mash them up, and strain.

            It is a much easier task if you make large batches of any individual food and freeze the leftovers in ice cube trays. When frozen, remove the cubes of food and put them in a freezer storage bag, labeled and dated for future use. These frozen foods should be used within four or five weeks.

            The next best substitute for homecooked baby food is an organic jar food. The larger baby food companies now produce an adequate line of strained baby foods. Remember to always read the label of any packaged food, including baby food, for added ingredients. Preferably, all foods that young babies eat should be totally free from additives (with the exception of any added vitamin C).

            The best solid foods to start with are fruits and vegetables. Grains and meats should not be added until at least eight to nine months, as these require a more mature intestinal tract for digesting and processing the proteins in these foods.

            Start each individual food with a small taste the first day, gradually increasing the amount over the next three to four days until your baby is taking all he/she wants (usually four to eight ounces per meal). Observe for any reactions, such as loose bowel movements, constipation, vomiting, skin rashes, behavior changes, etc., which may indicate a food sensitivity. If  a reaction should occur immediately record what happened and stop the new food. If the reaction is not severe, try the food again in about a  month when his/her intestinal tract is better developed. If the same reaction occurs, record the reaction and notify your baby‘s physician.

BEYOND STRAINED FOODS

            You may try to increase the consistency or texture of your baby‘s food gradually when your child show readiness or after he/she is eight to nine months old. The ability to eat thicker foods may vary greatly from child to child, some children being ready for soft table foods shortly after beginning strained foods, some not able to take anything but strained food until or after turning two years old. Remember that choking on food pieces is a real possibility up until your child is at least three years old, so do not give anything to on which he/she can choke (such as pieces of raw food, nuts, seeds, etc.) until well after this age. Nut butters (e.g. peanut, almond, walnut butters) are an excellent source of important nutrients including calcium and essential fats, and may be introduced usually after 12 months, depending on your child’s abilities to swallow.

             For the first 12 months, a child should not take honey or corn syrup because they contain botulinum spores and may cause botulism poisoning in infants this young. Also, it is best to avoid all dairy products, citrus foods or drinks (orange, grapefruit, lime, lemon and tomato), soy products, wheat, eggs, nut products, and berries for the first year as they are the most likely foods to cause allergies.

MILK AND ARTIFICIAL INFANT FORMULAS

            All research points to human or breast mild as being the best for a new baby. There are times when a substitute is necessary, however, for an occasional feeding, during the time when a mother is working away from her baby or for those who are either physically unable or choose not to breastfeed. It is generally agreed that infant formula is the only appropriate substitute for breastfeeding in these circumstances during the first 12 months. I would caution, however, that we have found in our experience a child taking animal (goat or cow) milk or an infant formula under twelve months of age is more likely to develop food sensitivity and/or allergy. Therefore we recommend formulas only when all other efforts have been exhausted and a baby cannot be breastfed at least eight times in 24 hours for the first three to four months or six times daily thereafter.

            Although cow milk can be given to babies as early as six months according to current recommendations, we find too many medical problems caused by cow milk products taken before a child’s first birthday. We also will not recommend any “alternative” milks, such as soy, rice or almond milk to infants as a formula if they are younger than 12 months unless a special situation exists, and then never less than 11 months.

            We have found that goat milk is a reasonable substitute for infant formula after the first month of life. For the first six months goat milk needs to be diluted in the proportion of two parts fresh goat milk to one part water. After six months of age this is no longer necessary. All babies who take goat milk for more than two feedings per day need to be on daily B complex vitamins including extra folic acid (unless the goat milk preparation is fortified with folic acid).

BABY VITAMINS

            Vitamins are naturally occurring substances required for our bodies to be healthy. Unfortunately, the foods we eat no longer have enough vitamins because of modern agricultural practices and food processing. In addition, our bodies these days undergo exposures and stresses that necessitate extra amounts of vitamins.

            We recommend beginning a multivitamin preparation at six months for all babies, whether breastfed or not. Vitamins should be given earlier than six month of age if half or more of the baby’s total daily feeding is from formula or other milk. We calculate half a baby’s feeding as 1 1/2 ounces of milk per pound (100 mL. per kg.) of the baby’s weight daily.

            Addition of other nutritional supplements, such as omega 3 fatty acids (flax seed, walnut oils) and probiotics (friendly intestinal bacteria such as acidophilus and bifidobacteria) are also very beneficial to the growing infant. Regular supplementation of these can begin as early as one to two months of age. The multivitamin is the most important, followed by omega three fatty acids and then probiotics.

            Breastfeeding mothers should take omega three supplements because they will help both her and her baby, in the form of EPA and DHA. Probiotics, whereas important to the mother have limited usefulness to the breastfeeding child. Mothers also should be taking daily multivitamins and minerals, such as a good quality prenatal vitamin and mineral as long as they are breastfeeding their child.

FEEDING THE OLDER CHILD

            Children should be offered a variety of healthful foods daily, especially fruits and vegetables, and encouraged to try everything. No one likes every type of food, especially toddlers, so be patient and don‘t get frustrated during this process. Parents should begin to make a list of those foods and combinations that their children like, understanding that his/her likes and dislikes will likely change constantly. Keep experimenting with new foods and retry those that he/she didn’t like every few months. You may be surprised with your child developing a new taste for those previously rejected!

            Modeling is also important for toddlers and older children. Parents should try to eat as healthy as possible, following the program outlined later in this chapter. It is not likely you will convince your child that ice cream is not healthy if you eat a quart of it every night! Also, if parents don’t eat their vegetables, the child is less likely to do so. (This is important for everything the parent does and eats.)

            Ideally, your child’s diet should advance so that it contains as much as 75% raw uncooked fresh vegetables, grains, fruits, seeds and nuts or nut butters. This is, for the most part, unlikely for your children, but is a goal, nonetheless. As stated above, small children should not be given anything upon which they can possibly choke. All foods should be as fresh and chemical free as possible. Our opinion is that microwave cooking is not healthy for children, due to the way microwave ovens “cook” the foods, and the "EMF‘s" emitted. We have also had children burned by foods cooked in microwave ovens.

.               Frozen foods are second best to fresh. Avoid canned foods whenever possible. Foods, except fish, poultry, meat and eggs, should be cooked as little as needed to preserve nutrients, many of which are destroyed in the process of heating. Fish, poultry, meat and eggs should be thoroughly cooked to avoid bacterial infections.

HEALTHFUL FOODS FROM WHICH TO FREELY CHOOSE

            VEGETABLES: These are listed first because it usually is both the most difficult dietary issue, and the most important one in your child’s healthy diet. It is very important to encourage your child to eat a variety of vegetables as often as possible. Whole fresh (or, if necessary, frozen) vegetables are a very important source of fiber to clean the intestines and properly form the stool. In addition, they are a very important source of many of the vitamins, minerals, amino acids (building blocks for protein) and other nutrients needed to keep our bodies healthy. Many of the fats essential to prevent allergies and keep our skin healthy are abundant in vegetables, also.

            We have discovered a wealth of "phytochemicals", or naturally occurring chemical ingredients only found in plant foods, which support and protect our body from disease. The majority of these are found in vegetables and fruits, each known to contain dozens or even hundreds of distinctly different phytochemicals. Small children should optimally eat at least three servings (about the size of their closed fist) every day from the variety of vegetables available. A minimum of two of these servings should be green vegetables. Other color vegetables should also be included in a child’s diet.

            Freshly prepared (preferably prepared at the time they are served to prevent deterioration of the nutrients from exposure to the air) vegetable juices are an excellent source of concentrated nutrients, but lack much of the fiber and some other important nutrients of whole foods, and therefore are do not substitute for the whole food. Most children may freely consume vegetable juices.

            Due to chemical residues found on the surface of many vegetables and fruits they should be scrubbed or (preferably) peeled prior to use. The outer layer of many fruits and vegetables does contain high concentrations of many nutrients that are important to health and may be eaten if the food is organically grown. Non-organic produce contains unacceptable levels of pesticides and chemicals on the outer covering, necessitating its removal. Sprouted seeds are an excellent concentrated source of nutrients for children and are good additions to salads and stir-fried foods.

                FRUITS: Whole fresh fruits are also an important source of vitamins, minerals, fiber and phytochemicals. They are a ready source of simple and complex sugars or carbohydrates necessary for the higher energy requirements of the growing child. Most children will enjoy fruit because of the sweet taste. Fruit juices are an excellent source of quick energy and nutrients when prepared freshly at home but also lack some important nutrients. Children should consume two or more servings daily of whole fruit unless they have sugar intolerance, hypoglycemia or a severe problem with an intestinal yeast infection. Fruit juices should only be consumed in moderation.

            The best fruits for children to eat are apples, bananas (except for children with suspected food sensitivities), melons and berries. Unless a child is sensitive to citrus products, they are a good source of Vitamin C and bioflavenoids (so called “Vitamin P”) One daily fruit serving should be from the citrus family which includes orange, grapefruit, lime, lemon, and tomato.

            WHOLE GRAINS, NUTS AND SEEDS are sources of a number of essential nutrients, especially fiber, minerals and essential fats, in our diet. Many grains do need to be more thoroughly cooked than fruit and vegetables. They should be processed as little as possible in prepared foods, preferably used whole and not ground into flour or be commercially cracked or split prior to use.

            Grinding the grain into flour and the nuts or seeds into nut butters allows their natural oils to be exposed to air (oxygen) which allows them to “oxidize” or become rancid. Rancidity, in addition to causing physical disease in the stomach and intestine (nausea, vomiting, diarrhea, gas, etc.) increases the need for antioxidant vitamins. Regular ingestion will also tend to increase inflammation (allergies, asthma, arthritis and other inflammatory conditions) because of increased levels of inflammatory chemicals, known as prostaglandins, produced in response to the rancid oils.

            Prostaglandins are hormones which regulate the balance between inflammatory and anti-inflammatory forces in the body. (Anti-inflammatory medications such as aspirin, acetaminophen, ibuprofen, leukotriene inhibitors, such as Singulaire, and corticosteroids [cortisone] will temporarily decrease inflammation. Therefore the symptoms of any inflammatory condition will often temporarily get better with these medications.) All nuts and seeds should be avoided in children younger than three or four years old because they may choke on pieces of hard foods.

            WATER is probably the most overlooked item a child’s diet. Most patients at our center drink less than the recommended amount of water, and/or the wrong type of water. Preferably, the water your child drinks should be from a good clean mineral water source and contained in a glass or hard plastic container. Many of the commercially available water filters (we prefer either reverse osmosis, a good charcoal filter or both) will provide an adequate source of water . Tap water should be avoided whenever possible because it contains many chemicals harmful to our children’s bodies.

            It is essential that every child who is not breastfeeding consume at least one half ounce but not more than one ounce of good quality drinking water per pound that he or she weighs (approximately 30 to 60 ml. per kg. body weight) every day to flush out all the toxins from the body and properly lubricate the cells of the body. Sufficient amounts of water will help so many medical conditions that it should always be included in any treatment program.

            EGGS are felt by most wellness practitioners to be reasonably healthy foods, not an unhealthy dietary substance as we commonly are taught. Although the yolk of a chicken egg does have a great deal of cholesterol, the white of the egg has high concentrations of lecithin, which neutralizes the effect of the cholesterol in the yolk when consumed together. Eggs are nutrient-rich, making them a good food when consumed in moderate amounts. Brown eggs are better, they should come from chickens that are raised “free range” and organically to avoid excessive pesticides, hormones, antibiotics and chemicals in the eggs. Eggs should be well cooked to avoid bacterial contamination, never eaten raw in any form, due to the possibility of these bacteria. Other animal eggs are also healthy foods. These, including duck and quail eggs, should be prepared with the same cooking instructions as above for chicken eggs.

            OILS: butter, NOT margarine, is usually considered a healthy substance by most practitioners for children when consumed in small amounts. It should be organic wherever possible. Other oils, which contain a better balance of fatty acids, such as olive, flax seed, grape seed, evening primrose, walnut, and borage oils are much preferable to use instead of butter or margarine in sauces and dressings that will not be heated.

            A good rule of thumb is that any oil that will not quickly spoil when kept at room temperature after being opened is unlikely to have a better health profile (the healthy omega 3 essential fats are very unstable and oxidize or turn rancid rapidly). We prefer to cook foods when necessary with either olive (preferably) or canola oil.                                                                                                                                                        It is extremely important to avoid not only margarine, but also foods that contain “hydrogenated” or “partially hydrogenated” oils whenever possible, especially if these oils are listed as one of the first five or six ingredients on the label of the product. These hydrogenated oils, also called “trans” fats, are artificial fats that cause imbalances in prostaglandins, promoting inflammation (swelling or redness of the body tissues). Many wellness practitioners also associate hydrogenated oils with increased risk of atherosclerosis, high blood pressure and heart disease, which may have its onset in children.

            MEATS preferably should be consumed in smaller amounts compared to other dietary substances such as fruit, vegetables, whole grains, nuts and seeds, even if they are taken from organically raised animals. All animals the will concentrate toxic or poisonous chemicals including pesticides, hormones, steroids, antibiotics, and other chemical toxins in the fat found in muscle tissue (from which we get meat). Organically raised animals will naturally have less of these toxic chemicals, but still have some. Fish from either the deeper parts of the ocean or waters known to be less polluted may be consumed in moderate amounts. We feel that it is very difficult, and usually not in the best interest of a child, to totally eliminate meat, but it should be kept to a minimum. Many children, however, have been successfully raised as vegans (complete vegetarians).

            “Red meat” or meat which is deeply red in color when uncooked tends to have a higher amount of fat and toxic chemicals. This meat should therefore be consumed in limited amounts. As much visible fat as possible and all skin should be removed prior to eating any meat, fish or poultry. We recommend that all meat always be thoroughly cooked to avoid possible disease from bacterial and parasitic infections. Any pink color in the meat indicates inadequate cooking. We recommend that consumption of pork and shellfish be minimized to maintain good health. They usually have higher concentrations of chemical toxins.

            SEASONINGS AND CONDIMENTS should be purchased in the health food section of the grocery store or at a health food store, and labels carefully examined, to avoid the unhealthy substances listed in this chapter. Most seasonings and condiments, except pure spices or those found in the health food section or store will likely contain added chemicals, flavorings, food colors, etc. Naturally occurring seasoning herbs, such as garlic, for example, are presently felt to be beneficial for children’s health. Any salt used in cooking or at the table should preferably be sea salt because it contains a number of essential trace elements (minerals) that are important for proper functioning of the body’s enzyme systems. Do not use any knowingly irradiated foods because radiation destroys or alters many of their healthy substances.

FOODS LIKELY TO INTERFERE IN YOUR CHILD’S HEALTH

                The following foods will lower your child’s overall health and vitality. They therefore should be avoided as much as possible, preferably entirely. Our experience is that so doing will improve your child’s health. Research shows that they interfere in the proper functioning of normal chemical reactions such as enzymes and processes that maintain cells and tissues.

            You should always be careful to read all food labels for the following ingredients, no matter where you buy the foods (even when purchased from health food stores). Most often processed foods will contain ingredients from the following list:

            CAFFEINE causes many different problems. Most of us are familiar with hyperactivity, nervousness and sleeping difficulties from caffeinated foods or drinks. In addition, this chemical places an enormous stress on the adrenal gland, an extremely important endocrine gland that produces the stress hormones adrenaline and cortisol (a naturally produced steroid). In addition, caffeine reduces populations of naturally occurring healthy bacteria in the intestinal tract (see section on Antibiotic Use/Overuse). In children caffeine also increases the risk of allergies, abdominal pain, unusual fatigue, frequently recurring illness and many other conditions. Caffeine and caffeine-like chemicals are found in coffee, black and green tea, chocolate, most carbonated soft drinks and certain medications.

            SUGAR AND “REFINED CARBOHYDRATES” including white, brown, turbinado, cane and raw sugar are frequently found in processed foods. Although it is difficult to avoid these, they should either be eliminated, or sharply reduced. These refined carbohydrates are found in large amounts in many of the sweet dessert foods such as soft drinks, candy, ice cream, pastries, cookies, puddings, etc. They also may be found in many other processed foods.

            In addition to sugar you should read labels of all foods to avoid or reduce all of the following ingredients: corn syrup, sucrose, maltose, dextrose, lactose, and glucose because they have similar effects on the human body. It is interesting that we eat over 50 pounds of sugar on the average in the U.S. annually per person while maintaining one of the most dismal records of national health in the world.

            We feel that it is mandatory to strictly avoid Nutrasweet (aspartame) and all other sugar substitutes. There is a growing body of evidence that these cause harmful chemical reactions in the body. Aspartame is metabolized into methanol, also known as wood alcohol, in the human body. Methanol is only slowly eliminated and has deleterious effects on the liver and nerves.

            Honey, barley malt, stevia (an herbal sweetener), and amazake (rice syrup) can be used for sweetening foods in moderation. Fruit juice is used to sweeten many products and in our opinion is also safe to consume. We currently feel that stevia is the most healthy of these.

            Sugar and the other refined carbohydrates listed above can cause or aggravate vitamin and mineral deficiencies, high levels of cholesterol and triglycerides, hyperactivity, low blood sugar (hypoglycemia), mood swings, and adrenal exhaustion (which causes fatigue and lowered defense against the stressful events and infections in our lives). Diabetes mellitus (“sugar diabetes”), obesity, ulcers and arteriosclerosis have also been linked with higher sugar intakes by some experts. Many books have been written on the subject of dietary sugar and its effects and may be referenced for more information.

            DAIRY PRODUCTS have been found by many experts to cause a number of health-related problems. Most people, for example, already know milk and milk products are a frequent cause intestinal complaints such as diarrhea, gas and bloating. This is because of problems many people have in digesting lactose or milk sugar found in cow (and goat) milk.

            Dairy foods are also statistically  highly allergic, the most frequently encountered allergic food at our center. We recommend that all of our patients discontinue all dairy products after their first birthday. Mothers who are breastfeeding (many breastfeeding mothers will pass the allergic dairy proteins through their breast milk) should also curtail their dairy intake. This is especially important when children suffer from chronic allergic symptoms, eczema, skin eruptions, ear infections, frequent bronchitis, asthma, stomach pains and other intestinal complaints or when there is a family history of these illnesses.

            The high amount of calcium found in dairy products can cause calcium build up in your child’s body manifested as kidney stones, gall bladder stones and arthritis after varying periods of regular exposure. In addition, high amounts of calcium may block many important minerals, like zinc, from being absorbed into the body and exaggerate the lack of magnesium in the typical “Standard American Diet”.

            Many of our patients will ask how a child can obtain enough dietary calcium without consuming dairy products. Dairy products are actually a poor source for the calcium needed to form strong bones. The protein in cow milk creates an acidic blood and tissue condition that actually leaches substantial amounts of minerals, including calcium, from the bones. The calcium found in other dietary sources such as nuts, many leafy green vegetables and other types of milk, such as soy, rice, oat, almond and goat milks are more “bio-available”, meaning that it is better used by the body in forming strong bones. Vegetables, especially the green ones, have other important minerals for formation of a strong bone matrix, such as magnesium and boron.

            Finally, it is important to note that, although as a nation, people in the U.S. have the one of the highest per capita consumptions of calcium, we also have the highest rate of the fragile bone condition called osteoporosis in the entire world!

            We rarely, if ever recommend calcium supplements without carefully examining the amounts of various minerals by performing a hair analysis. Zinc and magnesium deficiencies, which are actually more common and potentially serious deficiencies than that of calcium, can actually be caused or made worse by an excess of calcium in the diet.       

            WHITE FLOUR has been stripped of many of its nutrients by commercial processing, removing the outer nutrient-rich layers known as the bran and germ. White grains, including white flour may contain trace amounts of a toxic element called cadmium within the white part of the grain. Without the other naturally occurring minerals in the husk (bran and germ) of the whole grain this cadmium is more readily absorbed and may adversely affect the neurologic system to an even greater extent than lead. (Cadmium is also found in coffee, white sugar, some canned foods and tobacco smoke.) Wiser substitutes for white flour and other white grains would be whole grains or freshly ground whole grain flour.

            We feel that it is important to remember that any length of time between grinding the grain into flour and eating it causes the natural oils found within the grain to become oxidized (partially rancid) because of contact between the oil and oxygen in the air. It is better to either freshly grind your own grain or avoid any products containing flour. This is especially important if your child has a condition associated with inflammation, such as allergies, hayfever, asthma, eczema, psoriasis, lupus and other similar conditions. In addition, many children are sensitive (allergic) to the proteins found in wheat, oats, barley and rye, especially gluten. Some people feel that genetic alteration of grains for farming has increased both gluten and “lechtins”, implicated in obesity.

            ALCOHOL is not ordinarily consumed by most young children unless culturally they are exposed to it. It must be eliminated in the healthy diet. I will not go deeply into alcohol related problems as they are familiar to most people. Studies indicating that wine is helpful in preventing heart disease are now being contradicted by new evidence that suggests that it is not so much the alcohol, but the antioxidants, especially pycnogenol and other similar compounds that exert the beneficial health effects.

            The small amounts of alcohol found in herbal and homeopathic medications are not felt to be harmful to most children. We strongly recommend, however,  that you either find products without alcohol or evaporate it. Many of the newer preparations for children use healthier substitutes for alcohol.