Dr. Bill Code - intro

• grew up on a small mixed farm in

Saskatchewan

• 5th of seven children

• graduated MD 1978 U of Sask

• married Denise, R.D., 1975

• 4 year Family Practice rural Sask.

• Specialty training, Calgary, grad 1987

• Faculty U. of Sask. 1988-1992

Dr. Code - intro 2

• Anesthesiologist, Vancouver Island 1992-1996

• small mixed farm Cowichan Valley 1993-

• 1996 diagnosed with Multiple Sclerosis

• have three children ages 26 - 31

• Best Selling Author:

2000 “Youth Renewed”

2005 “Who’s In Control of Your MS?”

2007 “Winning the Pain Game”

Dr. Code - intro 3

• President Island Farmers Alliance 2005 - 2007

• Director and Vice-President Vancouver Island Heritage Foodservice Co-operative

• 2008 began path to Organic Certification

• now IOPA member, in transition

You Are What You Eat

Dr. Bill Code MD

“Firstly, do no harm”

“Let food be your medicine, and your medicine be food.”

Hippocrates

My Health Journey

A. Emu Oil: reduced my fatigue

1. Well absorbed through skin or gut

2. Anti-inflammatory

3. Pain relief eg shingles

B. Reduce Toxic Load

- naturopath for i.v. chelation of lead

T oxic

I nduced

L imited

T olerance

C. Discontinued Wheat & Casein

- reduced migraine headaches

- improved energy

- still ate spelt, kamut & beer from barley

Gluten Neurologic Injury

and the Fermentation

Solution

Anaphylaxis to wheat beer

per T. Hertinger, Germany

- case report severe anaphylaxis from wheat beer

- 59 year old man

- developed hives, angioedema and unconsciousness

- no problems with baker’s yeast, hops or lager beer

- did react to wheat and barley flour

Ann Allergy Asthma Immunol

2004:92:673-675

• Diagram

QuickTime™ and a decompressor

are needed to see this picture.

Neurologic Issues

1. Depression

2. ADHD Attention Deficit Hyperactivity Disorder

3. Epilepsy

4. Schizophrenia

5. Cognitive Impairment

6. Multiple Sclerosis

7. Migraine Headaches

Gluten Component Concerns:

Glutenins

- asthma and autoimmune skin disease

Gliadins - especially alcohol soluble

- neurologic triggers

- inflammation triggers

Mechanism

1. Leaky Gut Syndrome

2. Molecular Mimicry

3. Auto-Immune Response

4. Crossing Blood Brain Barrier

Neurological problems in 72

Celiac patients:

Migraine headache 28%

Carpel tunnel syndrome 20%

Bladder dysfunction 14%

Epilepsy 6%

Cerebellar ataxia 6%

Vestibular dysfunction 6%

(Dec 15) Mov Disorders. 2009:

24: 2358 - 2362

Psychiatric problems in 72

Celiac patients

35% reported one or more of:

- depression

- personality changes

- psychosis

Mov. Disorders 2009

24: 2358 - 2362

Incidence of Gluten Sensitivity

- more Western Ireland, Scotland and Finland

- evaded Roman rule and Roman grains

- short time to adapt to grains

- more so North America’s First nations people

- 15% of population

Dangerous Grains, James Braly MD

and Ron Hoggan MA: 2002

Fermentation Solutions:-per R. DiCagno et al

1. Proteolysis by Sourdough Lactic Acid Bacteria: Effects on Wheat Flour Protein Fractions and Gliadin Peptides Involved in Human Cereal Intolerance

- Lactobacilli

i) L. alimentarius 15M

ii) L. brevis 14G

iii) L sanfranciscensis 7A

- Albumin, globulin and gliadin hydrolyzed, not glutenins

Appl Environ Microbiol

Feb, 2002, p 623-633

Fermentation Solutions:per R.DiCagno et al

2. Pasta made from Durum Wheat Fermented with Selected Lactobacilli

- majority of gliadin hydrolyzed

- scores for stickiness and firmness some decreased

- odour and flavour unchanged

J. Agric Food Chem, 2005

53: 4393-44-2

Fermentation Solutionsper M. Gobbetti

4. Sourdough lactobacilli and celiac disease

- review use of selected sourdough lactic acid and probiotics as starters for sourdough fermentation

- sourdough bread and pasta

Food Microbiology Vol 24, Issue 2, April 2007,p 187-196

C. Rizzello, Appl Env Microbiol July 2007,

Vol. 73, 14: p 4499-4507

Fermentation Solutions

per A.V. Moroni, Ireland

5. Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?

- ideal to improve texture, palatability, aroma and shelf life

Food Microbiology Vol 26, Issue 7,

Oct 2009 p 676-684

Reduce Toxic Load

T oxic

I nduced

L imited

T olerance

Advantages of Organic in Children

- if > 75% of foods organic there is one

sixth of organophosphate pesticide

metabolites in their blood

Per L.C. Curl et al

Environ Health Perspect. 2003: 1:377-382

Advantages of Organic in Children

- long term study Columbia per V.A. Rauh et al

- prenatal and first three years of life household organophosphate pesticide exposure

- five times increased risk of developmental delay

Pediatrics 2006: 118: 1845-1859

Organic Diets Significantly Lower Children’s

Dietary Exposure to Organophosphorus

Pesticides

- per C. Lu et al

- dietary intake major source

- tested in fruits and vegetables

- malathion and chlorpyrifos in fruits,

vegetables and wheat

Environ Health Perspect Vol 114, #2, Feb 2006 pp 260-263

Organic Diets in Children con’t

- prospective study in 23 children in Seattle

- measured urine organophosphates

- fed regular food, then organic food crossover

- children ate two or more items of fresh produce in the organic phase diet

- protect against organophosphate exposure

- is dramatic and immediate

Per B.E. Mikkelson et alRe: Green caterers and healthy meals

- organic food production per 2004 European Commission

- why Danish consumers buy organic

i ) health

ii ) concerns for environment and nature

Public Health Nutrition 9(7) 846-50

Important users of organic foods in public institutions such as:

- homes for elderly

- kindergarten and schools

- workplace eg N.A. Google

In Denmark 30% institutions and 50% municipalities converting

12 of 13 green caterers with healthy menu

options;

Top three:

1. serving vegetables for open

sandwiches

2. serving fresh fruit in pieces

3. serving of hot vegetable dishes

12 of 13 green caterers with healthy menu options,

Next Four:

1. serving of hot fish dishes

2. serving of root and non-green leafy vegetables

3. pulses and seasonal vegetables for salads

4. serving of snack vegetables

Summary of Green Caterers:

- an association of green and caring about

healthy eating

- organic conversion of public canteens

mainstream in many countries

- use vegetables more extensively as

smaller price premium than meat

Vancouver Island Heritage

Foodservice Cooperative- renew infrastructure V.I.

- Multiple stakeholders, not consumers

- 4 Divisions:

1. Labour

2. Meat

3. Vegetables

4. Soup/broth/stew Kitchen

Organic Foods and Eczema (atopic)

per I. Kummeling et al

- first prospective study to evaluate role of organic food consumption on human health

- started with pregnant women at 34 weeks

- infants followed at 3, 7, 12, and 24 months

- 2764 participants

Br.J. Nutrition (2008), 99, 598-605

Three diet categories

- measured at age 2 years per parents

1. Conventional (< 50% organic)

2. Moderately organic (50 - 90%)

3. Strictly organic (> 90%)

- diets 1, 2, & 3 were 86%, 97% and 57% respectively

- organic food intake greater in alternative lifestyle than Dutch general population

Br.J. Nutrition (2008), 99, 598 - 605

Blood samples on 815

- specific sensitization in infants:

6% hen’s egg

19% for cow’s milk

5% for peanuts

1% for birch

2% for grass pollens

3% for cat, 2% for dog and

6% for mite allergens

(2008) Br. J. Nutrition

Evaluated eczema, wheeze

- correlated a difference only between organic dairy consumption and reduced eczema

- adjusted for cofounders such as vaccinations, use of antibiotics, breastfeeding duration and exclusivity and BMI

(2008) Br. J. Nutrition

Organic vs Conventional Feed on

biomarkers of health in a chicken

model

The animals on organic feed showed:

- enhanced immune activity

- stronger reaction to an immune challenge

- stronger”catch up growth” after the challenge

Br. J. Nutrition (2009) Machteld Huber et al.

Summary

Organic food advantages:

- on average more antioxidants, esp. Vit C

- dairy products more conjugated linoleic acid and omega-3 fatty acids

- reduced pesticide and herbicide

- less eczema if organic dairy products

- lifestyle tends to healthier children