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Nutritional Concepts Mid-Week Brief
September 24, 2014
Dear Valued Subscriber,

Did you know that carbonated water sales will grow 12% in 2014? Even more exciting is that sales of carbonated soft drinks could decline by as much as five liters per person in 2014.

Carbonated water fills the soft drink void. If you need a little flavor, many clients like to add a drop or two of Sweet Leaf brand liquid stevia. There are a slew of flavors to choose from.

Finally, we prefer that you to drink naturally sparkling water such as Gerolsteiner if possible.


Have a happy, healthy week. Bonnie and Steve Minsky

The Role of Nutrition and Supplements in the Treatment of Cholesterol

Steve: A study in the current issue of Clinical Lipidology is the most extensive, well structured review of diet and supplement measures for treating cholesterol that I have seen. Kudos to Dr. Mark Houston who put it together (217 references). Here are portions of the study's abstract:


"The combination of a lipid-lowering diet and scientifically proven nutraceutical supplements have the ability to significantly reduce LDL cholesterol, decrease LDL particle number, increase LDL particle size, lower triglycerides and VLDL, increase total and type 2 b HDL and improve HDL functionality. However, even the best of diets and proper nutrition may not be enough to obtain the desired lipid levels, thus a combination of nutrition and nutritional supplements are useful and effective in reaching serum lipid goals."


"In addition, inflammation, oxidative stress and vascular immune responses are decreased. In several prospective clinical trials, coronary heart disease and cardiovascular disease have been reduced with optimal nutrition and/or administration of several nutraceutical supplements. A combined program of nutrition and nutraceutical supplements represents a scientifically valid alternative for patients who are statin intolerant, cannot take other drugs for the treatment of dyslipidemia or in those who prefer alternative therapies."


"The purpose of this review is to establish the scientific validity, efficacy and safety of combined nutrition and nutraceutical supplements for treating dyslipidemia without drugs for those patients intolerant of pharmacologic therapies or those who have preference for nondrug treatments."


Details of the study with our comments can be accessed today by NCI Well Connect subscribers.


Take Stock of Yourself.
Steve: Autumn has officially arrived. The holidays are here for some and fast approaching for others. Now is the perfect time to take stock of yourself.

Take a deep breath.

As crazy as life can be at times, remember that you are responsible for your own well being. Treat yourself with compassion, respect, and vigilance.

You are a work in progress. Relax and enjoy the journey.
Why Wheat Is No Longer Wheat

Wheat became wheat no longer when big agriculture stepped in decades ago to develop a higher-yielding crop. Intense crossbreeding efforts with the wheat products sold to you today are nothing like the wheat products of even our grandmother's age, very different from the wheat of the early 20th century, and completely transformed from the wheat of the Bible and earlier.


Plant breeders changed wheat in dramatic ways. Once more than four feet tall, the type grown in 99 percent of wheat fields around the world is now a stocky two-foot-tall plant with an unusually large seed head.


One of the most common varieties was created in a geneticist's lab by exposing wheat seeds and embryos to the mutation-inducing industrial toxin sodium azide, a substance poisonous to humans and known for exploding when mishandled. This hybridized wheat doesn't survive in the wild, and most farmers rely on chemical fertilizers and pesticides to keep it alive when growing it as a crop.


Intense crossbreeding created significant changes in the amino acids in wheat's gluten proteins, a potential cause for the 400-percent increase in celiac disease over the past 40 years.


Wheat's gliadin protein has also undergone changes. Compared to its pre-1960s predecessor, modern gliadin is a potent appetite stimulant. Hence, the new gliadin proteins may have a hand in our overeating habits.


Bonnie: Recent grumblings about growing ancient wheat again will not work because it is a low-yielding crop. Our recourse is to continue what we have been doing, which is to avoid wheat altogether.