Health notes for all.

(especially people who plan to get older)

    Hot-links in the boxes!       Revised and augmented June 2006.
Nutrition.
Some new as at 31/12/2011
Tomato sauce (Reported in New Scientist, 1 August 1988. (Page 63)) Broccoli and cancer. ..
Osteoporosis Love and sex as you age. Things they never told you about aging.
Your feet (and hands)
Psoriasis, Floaters
Notes about how your body works
Essential Fatty Acids,
Free radicals, exercise, damage to your body, and anti-oxidants. Body Odour. Colds and influenza.
Keeping warm as you age. Exercise. .. ..
Nutrition. Go back

Meat of any kind, oils and nuts; and arterial sclerosis, cardiac arrest, diabetes, breast cancer, colon cancer, and aggressive prostate cancer.

Added on 31 December 2011

On NZ National Radio this morning there was a very interesting interview with an age 78 USA medical doctor, surgeon and researcher about heart disease. He has written a book; and I have just ordered a copy through www.bookfinder.com.

As one book notice has it - - -
Dr Caldwell B Esselstyn;
Prevent and Reverse Heart Disease: The Revolutionary, Scientifically Proven, Nutrition-Based Cure, A powerful call for a paradigm shift in heart disease therapy. Based on the groundbreaking results of a twenty-year nutritional study by Dr. Esselstyn, a preeminent researcher and clinician, this book illustrates that a plant-based, oil-free diet can not only prevent and stop the progression of heart disease but can also reverse its effects.

This is some of what I remember he said.

He discovered that the epilthelial cells which line our arteries produce nitric acid, and this keeps them clear of plaque and all that stuff which blocks them. The epithelial cells are severely damaged by the products of eating all forms of meat and other animal-based food. And some processed vegetable oils.

After WW2, medical studies in Norway showed that from 1939 to 1945 when the occupying Nazi forces removed all livestock to feed their troops and the Norwegians had to live on veges, their rates of heart disease dropped dramatically. Like, close to zero, despite being in a stressful environment. When the war was over, the farms were re-stocked, meat returned to their diet, and heart disease saw them going to hospital in increasing numbers..This study was ( if I remember rightly ) published in The Lancet, the premium British medical journal.

Many other studies followed, of the arterial condition of young USA soldiers killed in battle, which showed that these young men presumably in the prime of life, ALREADY had in many cases, well advanced arterial disease.
Also studies of the incidence of arterial heart disease in populations which eat no meat/fish/poultry, such as inland Chinese & Japanese farmers, some Papua New Guinea tribes, a (named) remote Mexican area, and others I don't remember. The findings reinforced those of the Norwegian study.

He also reported on the health of ethnic Japanese who originated in an area free of heart diesease, and moved to the USA where they produced families of ethnic Japanese, and on the typical western diet there, their rate of heart disease steadily increased. I suppose this is recorded in his book.

Applying these findings to a group of 24 of his heart disease patients, putting them on to a diet rich in leafy greens, beans, wholegrain cereals, (and I don't remember what else) and avoiding milk, cheese, meats, and processed oils, these patients regained better health with the linings of their arteries improving markedly.

He said that the meat etc-free diet he promotes reduces not only heart disease, but also diabetes, breast cancer, bowel cancer, and invasive prostate cancer, all to negligible levels.

He mentioned the implications for the USA economy. He said that the rapidly increasing cost of medical care was a major factor in the decline in the USA economy - I think he put it as being the cause of much of the country's debt burden. He says that a change in diet could reverse that.

He gave some interesting statistics.
Here are just few that I can remember.
About 1,200,000 stent operations are performed annually in the USA. The average mortality rate on the operating table is 1%. 120,000 people die there. The business of making stents is worth about $12 million annually.

Cardiac operations. I *think* he said 48,000 ops/an, but I am not sure. He did say however that the mortality rate is 4%. 4% of 48,000 is 1920. Hmm, I'm sure he reported a higher number of deaths, so 48,000 is probably wrong.

In the book he said there are 150 recipes for meals, developed by his wife.

Anyway, for a cost to my letter-box of about $19NZ I should have new copy of this book here before too long. ABE Books tell me no postage cost from the USA, so that's nice too.

Red meat (and salt) and asthma.

Added on 12 November 2005

It was reported this week in New Zealand, on the basis of study of about 1,300 teenagers living in the Hastings-Napier region of east North Island, that there seems to be a link between eating hamburgers, and increasing asthma.

Medical researchers found that teenagers who ate one or more hamburgers per week, could expect a 50% increase of Asthma symptoms over those who ate less hamburger per week. The researchers said that there was also a similar statistical link to ingestion of table-salt. Hamburgers and salt are eaten together.

Red meat and colon cancer.

Added on 12 November 2005

So, I turned to good old Google; both google NZ and google world-wide. Here's a sample of what showed up; the top 8 are the most important and it is interesting that two in that set are not from the recent huge EEC study that kicked off this world-wide report. They are from other studies, but their findings are similar.

Results from google search on "red meat cancer"

http://www.medpagetoday.com/tbindex.cfm?tbid=1200
http://society.guardian.co.uk/cancer/story/0,8150,1506801,00.html
http://www.tvnz.co.nz/view/page/425826/592436/
http://www.wellforlife.co.nz/content.php?mode=content_cat&content_cat_id=8
http://www.everybody.co.nz/page-588f332c-0029-4f74-a82f-80c3b36e1d27.aspx
http://www.everybody.co.nz/page-013a27db-1c2c-498f-a1de-0656a3e2333f.aspx
http://www.fastchicken.co.nz/blog/PermaLink,guid,01e3c9f7-bce3-4376-9a4f-9d44989632cd.aspx http://www.stuff.co.nz/stuff/0,2106,3316221a7144,00.html
http://www.cnn.com/US/9604/30/meat.cancer/
http://www.cnn.com/2005/HEALTH/06/15/meat.cancer/
http://news.bbc.co.uk/2/hi/health/3149062.stm
http://news.bbc.co.uk/2/hi/health/4088824.stm
http://66.102.7.104/search?q=cache:qD8DfIzjnGcJ:www.irishhealth.com/%3Flevel%3D4%26id%3D7689+red+meat+cancer&hl=en&ie=UTF-8
http://www.irishhealth.com/?level=4&id=7689
http://www.canadafreepress.com/2005/milloy011405.htm !!!
http://www.ksdk.com/news/health_article.aspx?storyid=81333
http://www.thecancerblog.com/2005/06/14/study-links-red-meat-diet-to-cancer/

Basically, eat no more than 80 gm per week of red meat (includes pork) and lots of fibre and veges, and your liability to get colorectal cancer is much less than those who eat one portion (160 gm) of red meat a day and little fibre & veges. Also, avoid charred meat like the plague.

The red meat industry here is very silent on this. They have been telling everybody (via TV) especially women, that they need the extra iron in red meat.

One study on my list has pointed the finger of causation to one specific sugar found in some red meats.
From http://news.bbc.co.uk/2/hi/health/3149062.stm

Humans cannot produce the molecule - a type of sugar - but it occurs at high levels in lamb, pork and beef. The research is published in the Proceedings of the National Academy of Sciences.

Several studies have associated red meat diets with cancer and heart disease.
But these have focused on saturated fats and chemicals produced during the cooking process. It could be that the damage only builds up over years
The new research focuses on a sugar called N-glycolylneuraminic acid (Neu5Gc).

Reported in New Scientist, 1 August 1988. (Page 63) tomato sauce Go back

It looks as though people who have their tomato sauce with food on the side could be doing themselves a good turn.
A study reported from the University of North Carolina shows that lycopene, the pigment that gives tomatoes their red colour, can reduce the risk of heart attack.
Further, an earlier study reported from Harvard Medical School, found that eating more than two tomato products a week, as opposed to eating none, reduced the risk of prostate cancer by up to 34 percent, which is good news for males.
The best source of lycopene is reported to be tomato ketchup, followed by tomato soup, tomato puree, and pizzas with tomato topping.
Fresh tomatoes are not reported on from either reference, apparently. Eating live tomatoes is not cool!

Interviewed on National Radio, New Zealand, 11 December 2000. Broccoli and cancer. Go back

Dr Paul Talalay, emminent researcher from Johns Hopkins University in Baltimore ( USA ), and visiting New Zealand for a medical conference, was interviewed by our sharp-witted radio identity, Ms Kim Hill (fresh back from a two-week escape to Thailand), this morning. (Here she is, smiles and all Click here. ) And her show is mentioned here.

Dr Talalay, who founded the Brassica Chemotherapy Research Laboratory at Johns Hopkins University Medical Institute, has been researching how our bodies resist disease, including research on cancer and dietary factors, for about 25 years.

Dr Talalay said that they were trying to find protection against cancer; reducing the risk of cancer, and their strategy has been to boost ( the concentration, or activity of ? ) enzymes that we normally have in our cells that have the capacity to inactivate toxic substances and particularly oxygen radicals. These enzymes that are elevated ( their concentration increased ? ) by the chemicals found in broccoli and similar plants are major protective mechanisms for ourselves against all types of toxicity and damage, but particularly against carcinogens ( cancer-causing chemicals ).

So, eating broccoli and similar, as a continuous, life-long protective action and strategy BEFORE we get cancers, is an ideal way to boost our own internal protective enzyme mechanisms.

He told Kim that all tumors arise from small changes to single normal cells, in a protracted process that may take ten or twenty years, when they develop a small number, maybe 5 or 10, damaging changes to the structure of the DNA, which may accumulate, and during a period of usually many years, these changes - malignant properties - multiply sufficiently to affect many cells in a local site and some time afterwards, a cancerous growth may be noticed as their presence becomes obvious. It is many years, usually, before the cumulative effect of these changes develops to an extent of being noticed and of being identifiable as perhaps malignant cancer.

It is during this early developmental stage of cancerous changes that it is possible to retard or reverse the changes. Once the cancer becomes obvious, the treatment of cells with MANY things wrong with them, is much more difficult.

The longer we live, the more of these changes reach the stage of development that is obvious to us or our doctor.

This rationale is behind the warnings to avoid skin damage (from over-exposure to the sun) when one is young, so as to avoid cancer problems in later years.

Dr Talalay noted that it is when the cancer growth is noticed that we tend to say that "it has been caught at an early stage" and certain remedial actions may be taken.

He pointed out however, that the "early stage" was in fact probably 10, 20, 30 or more years before; and that it made more sense to take preventative action right at the outset, than to rely on much more difficult treatment after detection of a growth.

And he had the answer to this in the form of broccoli. Not sniffed at, or merely admired, but eaten.

He said that 3-day old broccoli sprout plants contain 20 to 50 times the anti-cancer ingredient sulforaphane ingredient of "market-ready" mature broccoli plants, and do not have the broccoli taste that some people find objectionable. They are delicious - not nutty like alfalfa sprouts, and have more tang - they add zest to the taste. They are great in salads and in sandwiches. They have found no intolerances or toxicity from broccoli.

They eat 2 - 3 ounces ( 56 - 85 gm) a week of the broccoli sprouts which is equivalent to a pound and a half ( 680 gm ) of "market-ready" supermarket broccoli. Tests have shown that this level of eating broccoli reduces the liability to develop colon cancer by about 50%.

Dr Talalay also emphasised the importance of eating daily a range of fruits and vegetables because of the many other similar health-boosting components they contain.

Eating broccoli is NOT a treatment for cancer, but a LONG-TERM protective strategy to reduce the risk of cancer developing. This chemotherapy treatment is equally effective against the early development of all types of cancer, he said; because the early developmental stages of damage to DNA are all very similar.

SO, here's what you do; don't buy the little garden shop packets of broccoli seed - they're too expensive. Go to a seed-merchant and buy a big bag of broccoli seed, and grow continuous crops of the little darlings. All they need is water and sunlight, and 3 days. Year-round.

Osteoporosis Go back

As we get older, we tend to exercise less, and the way our bodies handle nutrition alters.

In order to minimise having our bones grow weaker (and therefore more prone to breakage), we need to subject them to stress through exercise. Running is good, but apparently it is not enough because it's work is limited to just a few muscles. Work with weights (which can easily be done at home - but go to a gym first for a while to find out what to do) and jarring - such as by doing scissors jumps, are very good additional activities.

For more information, go to these sites; explore a bit, as I have not optimised them to necessarily the best part of each site.

Here       http://www.strongwomen.com/

and a small few of the links from the above.

Strong bones

Here       http://www.strongwomen.com/strong_bones/strong_bones_summary.asp     

Diet and fitness including stretching.

Here       http://www.cnn.com/HEALTH/diet.fitness/9908/06/stretching/index.html

Fitness.

Here       http://www.ama-assn.org/insight/gen_hlth/fitness/fitnes2.htm

Love and sex as you age. Go back

As we age, our abilities and needs about love-making change.
Many of us need to adapt to changes within ourselves, and to changes in our partners.
The following resources have valuable material; especially the book.
(Disclaimer: I have no connection to any of these except as a reader).
    Added 31 May 2006. ( Keywords: sex in old-age, love in old-age, senior-citizen sex life, senior-citizen love-life.

Book:
Butler, R., & Lewis, M. (2002). The New Love and Sex after 60. New York: Ballantine, New York. Revised edition.
I found it had very useful material for both genders through practically all its 380 slim pages.
This book can be purchased easily and perhaps inexpensively through        http://www.bookfinder.com/

Web-pages:
http://instruct1.cit.cornell.edu/courses/psych431/student2000/dp51/sex_tips.html

http://info.med.yale.edu/library/consumer/top.html

Things they never told you about aging.

Your feet, for example. Have you ever felt the sole of the foot of a teenager? You should find that it is well-endowed with a form of cellular padding that seems pretty thick and cushiony. Hence kids can run around on gravel and suchlike rough surfaces and not feel too much pain, nor suffer injury. In fact if they do run around barefoot, their soles develop very protective callouses there as well as having the benefit of padding.
However, as we age, that padding gets thinner, so that eventually it seems that there is none at all. Consequently, as you get older you must take good care to ensure that your feet are adequately protected and padded underneath especially if you expect to be moving over rough surfaces. The alternative is bruised soles which can be cripplingly painful. It is something similar for the palms of your hands.

Psoriasis. Pears Medical Encyclopedia describes this as " A very common skin disease, in which red scaly spots and patches appear on the elbows and knees and other parts of the body, usually symmetrically on the two sides.
The cause is unknown, but the disease tends to run in families and is first seen in adolescence or even earlier, although it may come on in middle or old age. It does not itch very much, but is disfiguring; it has spontaneous remissions but appears again after intervals of greater or lesser duration.
Treatment is by external applications of tar and salicylic acid ointment or dithranol, zinc and salicylic acid paste. The patient must be careful not to over-treat his skin, and not to be unduly depressed if progress is slow. The disease is not dangerous."
In my personal experience the condition also occurs on the scalp at the back of the head from ear to ear, and is intensely itchy. Many people find that this condition commences, or gets distinctly worse, from the age of 50 years. Other syptoms appear, such as areas on the skin which look like fungal infections, but which do not respond to fungicides or bactericides.

For possible causes and possible treatment, see the entry below under "How your body works", and essential fatty acids, and micronutrients.

Update, June 2006. Clearly there has been progress since Pears Medical Encyclopaedia was written. I have been prescribed Clobetasol 17-propionate 0.05% w/w made by Pacific Pharmaceuticals Ltd.. This thick colourless "dermol cream" is like a thick vaseline, works wonders, and only very little is required. I have found that really irritating conditions disappear within a few days.

Floaters. This is one common name to a development that comes with age, and can be more or less annoying, depending on how well you see things. Have you ever noticed a dark smudge or smudges that drift across your field of view, pretty much at any time? I really noticed this phenomenon seriously when at the age of 55 years I used a microscope for the first time since I was 21. What I saw alarmed me. Because of the way the internal reflections of the microscope worked, I could get a good image of the interior of my eyes and it looked as if each was severely infected by fungi. It looked like a lot of loose fungal hyphae or body strands, floating in my eyes, and I could see them clearly enough to draw them accurately.

I took the drawings to my Doctor, and he explained that what I had drawn so carefully by pencil were detached cells from my own retinae; the screen of cells at the interior back of each eyeball. Sometimes these can become obvious during normal vision, as light shadows drifting aimlessly around.

Notes about how your body works, and what notice you should take about that.

Essential Fatty Acids, and how they may be important for people who have got older. (Modesty precludes me from writing 'older than what')

A New Zealand Ph.D. who worked as a Senior member of the Science faculty in the Auckland University from 1971 to 1982 and taught there in the Human Sciences and Medical School, formed the Colgan Institute in 1974, and moved it to San Diego (California) in 1982, is Dr Michael Colgan. He has a distinguished career in sports medicine, nutrition, and aging. He has worked on many important tasks, and has written much on the above topics. One valuable book he wrote is "Optimal Sports Nutrition - A Complete Nutritional Guide for Optimising Athletic Performance." (Advanced Research Press, New York 1993; ISBN 0-9624840-5-9). This book is still in print in 1998, is available in Public Libraries, and costs at least $NZ 65.
I have found his writings and logical deductions about research results to be very helpful in developing an understanding of nutrition and essential body processes in relation to what we eat, drink, and breathe; and sleeping and exercise.

Believe it or not, the Colgan Institute has a website! (As I found out quickly when I searched for it.) And it's quite well organised. Just here. There is information to be had as well as products to be purchased.

The human body needs many different fatty acids as the major components of cell membranes around every cell in the body, and also in exclusive ways in the brain, inner ear, eyes, adrenal glands, and sex organs; and can make most of them as required; but two it cannot make and must get these from the food eaten. These two are linoleic acid and alpha-linolenic acid which are long-chain (18-carbon) acids.

Dr Colgan recommends the qualities of the fish oils eicosapentanoic acid (EPA) and docosahexanoic acid (DHA). The body does make these essential fatty acids (EFA's) from alpha-linolenic acid in the diet, and can also use it from high-fat cold-water fish such as salmon, sardines, mackerel, and trout. (See pages 81 et seq. in his book above). However, as you get older (i.e. over 30 years), your body progressively slows down production of the enzyme delta-6-desaturase so that the conversion of linoleic acid to gamma-linolenic acid is slowed down. The gamma-linolenic acid is converted to arachidonic acid, but he doesn't explain clearly where this particular acid fits into the chain of events.

The body can not use linoleic acid. Alpha-linolenic acid is converted to EPA and thence to DHA through the action of the enzyme delta-5-desaturase. Therefore pre-formed alpha-linolenic acid in the diet is essential for continued good health. Good sources of gamma-linolenic acid are evening primrose oil and borage seed oil supplements. Another good source of both linoleic and linolenic acids is linseed oil, and another one is canola, which is also available as a spread to be used instead of butter of margarine. The dark green leaves of leafy vegetables also contain small amounts of these two acids.

Dr Colgan recommends two tablespoons each of olive oil and linseed oil and a capsule of gamma-linolenic acid per day, and two meals of cold-water fish per week, to provide the essential fatty acid needs.

In his book "Optimum Sports Nutrition", Dr Colgan writes (p. 84) ' when even the best oils are processed into margarine and refined cooking oils, they lose their healthful attributes'. Later he writes (p. 86) Modern processing changes the chemical character of fatty acids in oils so that the human body can no longer use them.' ... "All nutritionally important fats are in what is called the cis chemical configuration with bends in the molecule shape" ... "This essential cis configuration is destroyed by modern processing procedures, including heating, hydrogenation, bleaching, and deodorizing." ... "They change the healthy cis configuration into an unhealthy trans configuration ... which straightens out the molecule". ..."The human body has never developed the mechanisms necessary to use them. Today, almost all processed fat and oil products, cooking oils, margarines and fats used in (preparing commercial processed foods), contain high levels of nutritionally damaging trans fatty acids".

I have personally contacted the manufacturers of canola spread (Praise) made in New Zealand (Unifoods), and they assured me that their canola spread is not damaged in this way. They further added when asked, that they saw no need to state this fact on the canola tub. I don't understand why they should omit this information, but I suppose that's their call.

Zinc forms part of essential enzymes for hundreds of different functions in your body. The body retains only a small continuing supply, and daily dietary content is required. The best sources of zinc are meats, eggs, and seafood. If you don't eat these much, consider where you get your zinc from. Zinc deficiency is thought to be widespread. Dr Colgan recommends a daily supplement of 15 - 50 mg per day. Zinc toxicity is low up to 500 mg per day, so within reason you have nothing to fear from taking calculated moderate Zn supplements.

In New Zealand, there is a product called "EFA-Z Plus", sold as an animal remedy for skin and coat conditions in cats and dogs. It contains (per ml) soya oil 868 mg, gamma linolenic acid 1.34 mg, (EPA) eicosapentanoic acid 6.6 mg, (DHA) docosahexanoic acid 4.4 mg, retinyl palmitate 112.74iu, di-alpha-tocopheryl acetate 1.85 iu, biotin 0.0018 mg, pyroxidine hydrochloride 0.1 mg, zinc sulphate monohydrate 6.1 mg, and inositol 0.33 mg. The manufacturers, Virbac Laboratories (NZ) Ltd, 30-32 Stonedon Drive, East Tamaki, Auckland; inform me that there is nothing in EFA-Z Plus that would be harmful to humans. 237 ml costs about $19.20 retail.

I have found that daily 5 ml costing 40 cents per day (1998)(15% to 30% of the label recommendation) of EFA-Z Plus has made a dramatic steady reduction in psoriasis, whereas an equivalent amount of the best available dietary linseed oil, stored in ideal conditions, for the same cost provided a negligible result. I haven't started barking or miaowing yet after more than a year of use of EFA-Z Plus. Further, I have come across several other people who independently have come to the same conclusion and use EFA-Z Plus daily.

Go back

I don't understand why the company has not begun producing an equivalent product marketed for people. Incidentally, the retail price of EFA-Z Plus has sky-rocketed from about NZ$20, to NZ$26, in just two years, which seems over the top to me. That's a 30% increase in two years, when most other itmes in the economy have increased less than 5% in the same period.

Free radicals, exercise, damage to your body, and anti-oxidants.

If you studied chemistry at school or later, you probably ended up with the idea that chemical reactions are always neatly balanced. In other words, a particular reaction begins with a set of complete chemicals on one side of the equation, and the reaction if there is one, ends up with another set of complete and tidy chemicals on the other side, with no bits left over in some sort of untidy manner.

What has been discovered in the last fifty or so years, especially in biology, is that this is not so. During reactions that occur during the functioning of our bodies, for example, all over the place bits are left over from reactions; millions of anions ( -ve ions, with excess electrons ) and cations ( +ve ions, lacking electrons ).

The cations in particular cause damage to our bodies. When created they find a way to rob some part (usually a living cell) of an electron, and thus inflict severe damage. In the body, these cations are called free radicals.

Free radicals come not only from food we eat, but from UV light, chemicals in the air, and so on.

A natural defence against the damage caused is through the use of anti-oxidants.

In Dr Colgan's book 'Optimal Sports Nutrition - A Complete Nutritional Guide for Optimising Athletic Performance', he discusses free radicals and anti-oxidants.

Another source of information is the small book put out in conjunction with Enzogenol, which is:
Dr Kelvin Duncan (Ed.) 1998.Fighting Free Radicals; The Enzogenol TM Story. The Pacific Scientific Press. pp 88. (Christchurch, Auckland) ISBN 0 473 05349 7.

Both books list plenty of scientific, peer-reviewed literature, for you to read to get further background information. There are also some web-sites listed, but for the hard-stuff, get paper-based information.

Go back

Body Odour.

Body odour; B.O.; Offensive body-odour - call it what you will. As an over-mature male, which I am, I have had to deal with this.

This the problem that most times you don't know you have, that your best friends don't tell you about - or that if they do you don't believe them. Doctors don't understand the problem, many don't even acknowledge that it exists, and if consulted on it will proffer such fatuous advice as "Well, you should wash regularly and often with a good toilet soap."

Which does not work.

A most extreme case that affected me personally was about 16 years ago when I was on a one-day training course that was quite important to the job at that time - or at least I thought it was (wrong), - and at the end of the day the people running the course announced that we would now have a 30-minute test on the day's instruction.

My body immediately went into panic mode ( I detest surprises of any sort, and certainly surprises like this) and I began to sweat profusely in the armpits. I was acutely in fear. Immediately the fairly small room was flooded with an unpleasant acrid stale smell - from me; and there was nothing I could do about it. We had the exam, and I came out of it fine - but some people have scarcely deigned to speak to me ever since, as if I did it on purpose.

Well, I have found a solution that works for me, and I believe that it will work for many people.

It is important to understand that the problem stems from not your body per se, but bacteria that live on it. They live on the secretions of your skin and its glands. They can produce the most vile odours, persistent odours - and they can produce them extremely quickly as this one (above) of several of my experiences illustrates. I have found that the worst problem areas of my body are my face (cheeks and chin), my back, and my shins. Using good toilet soap, and deodorants on their own, does not solve the problem. In fact I have thought they encourage the bacteria. On several occasions, I found that it seemed that the bacteria consumed the normal toilet soap as fast as I put it in my skin, and produced a bad smell in the process.

The solution is to use a disinfectant soap that kills the bacteria as well as cleansing the skin of waste products. Then, if you want, use deodorants and sweat suppressants as well - although my experience of the last is that I soon develop a painful rash from them.

Disinfectant soaps that I have found to be effective are only two. There are probably others, but I have stopped looking for them.

They are:

My experience of using Protex on a daily basis is that my BO problem is now down to less than 5% of what it was. I can tell you that is great. I still get caught out sometimes, but now I know I can solve the problem. Protex used occasionally as a scalp wash also helps in that area too. I find that this toilet soap is not as severely detergent to the scalp as very many shampoos are. Protex soap has been my life-saver in this matter for about 15 years now.

Colds and influenza.

Colds and flu are caused by viruses. Mostly they get into the body via the mouth or nose.

There are MANY more varieties of cold virus than there are of influenza virus, and influenza tends to be more lethal than the cold virus does. Cold viruses mutate MUCH more than 'flu viruses, so while there are maybe a few hundreds or thousands of 'flu varieties around, there are many more varieties of cold virus.

For these reasons, vaccines against influenza have been developed, but none? or few against colds.

Every autumn, I get my 'flu jab. I always get my innoculation against the 'flu virus. It's really worth it. Each year some New Zealand health authorities decide which three 'flu varieties pose the worst threat for the coming winter, and prepare a vaccination against these three. I've been getting an annual 'flu jab for at least 8 years now, and since the immunisation lasts for years, I am now immune to at least 24 varieties of influenza. I think that's great.

However, I have protection against colds as well. How?

Well, as I understand it, influenza viruses are quite happy living almost anywhere in the body. They can tolerate the wide range of temperatures that exists in our bodies in the winter in the typical poorly-heated NZ home.

Cold viruses are different (as I understand it). They are very picky as to the temperature of their surroundings.

Cold viruses NEED a lower temperature than your central body mantains. They find this lower temperature in your head. That's right - between your ears, behind and below your eyes. In your nasal sinuses. If they invade you, that's where they thrive.

And this is the clue to dealing severely with them

This is what I do, and it works for me.

Whenever I feel a cold coming on - attacking me, I get to bed smartly, make sure it's heated, AND ESPECIALLY HEAT MY HEAD. I make sure I raise my head temperature to core body temperature at least.

Guess what? After 4 - 6 hours of this, the cold is gone and I'm fine.

Incidentally, people, including Doctors, have told me that I can't "catch cold" my getting a chill. Well, my experience over decades, tells me that is nonsense. I can and do catch cold after getting a chill. I have discussed this with others who have the same experience. I conclude from this that it is very likely that there are cold viruses just ekeing out an existence in my head but doing little harm, UNTIL I GET A CHILL IN THE HEAD. Then they sieze the opportunity and race into action. Unless I take prompt countervailing action, they win, and I'm sick for a few days.

It's not worth it letting them win.

Added on 4th April 2006.

Researchers in Australia, it is just reported, say that influenza particles loose in the environment can retain their infective ability for 8 hours. EIGHT hours.

Keeping warm as you age.

Young people seem to keep warm very easily even in cold weather. I'm reminded of this as I walk around, carefully insulated against winter cold, and see young people going about their life with maybe just a T-shirt on top, apparently with no discomfort. Their body metabolism seems to be runing faster - certainly different - and generates more heat which is then available to flow to the rest of the body.

Part of the secret of keeping warm as one ages, seems to me to be in keeping fit and making sure that arteries and veins and muscles are all exercised and working well. But even this is not enough sometimes and I find that, especially after sittting at this keyboard until the wee small hours, my legs are frozen and stay that way when I eventually go to bed. I can't rely on my food to keep me warm any more. Now I have to cheat and use a hottie or something similar. The alternative seems to be to face the prospect of cold damage to extremities such as toes, which is unpleasant.

Exercise.

Some of this is dealt with near the top of this page (as at 28 June 2000)

This page is under development.

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