Thoughts of a NYC Chiropractor on Potassium Iodide vs Radiation Poisoning & Iodine in General

Here’s a great article : How to protect yourself from radiation by Hyla Cass M.D. http://www.huffingtonpost.com/hyla-cass-md/radiation-risks-and-prote_b_836363.html
Now much radiation the west coast and the east coast will get depends on what reactor explores, how much fail out there is and how the  weather (wind, rain) will carry this radiation around the globe.  But I thought that I should point some things out about KI and iodine in general.

One needs to know that large amts. of (mgs) potassium iodide (most vitamin companies use 75 mcg – 150 mcg of KI for their iodine source) may be hurtful to people w/ skin disorders like dermatitis herpetiformis or urticaria vasculitis or people taking synthyroid (or like medications) or have an auto-immune thyroid problem or pregrant women and infants;  these people should consult their doctor before starting .

Side effects of taking KI are nausea, vomiting, upset stomach, or stomach pain; mild skin rash; or
a metallic taste in the mouth.

In my opinion the American diet is low on iodine and I fear that it will become more so as we limit our intake of salt ( iodized salt). Did you know that Pasteurization destroys approximately 20% of the Iodine content of pasteurized foods.  Did you know that potassium iodate, a dough conditioner which added 150 mcg of iodide per slice, .was replaced in the 1970’s w/ bromine (iodine antagonist and goitrogenic substance)

Did you know that the Japanese population consumes 13.8mg of iodine/day and has very low cases of breast cancer, thyroid problems and low cases of every type of cancer except stomach cancer.

So I do advise people to take in more iodine in their diets -sea veggies such as Kelp, Dulse, Kombu, Arame, Wakame, Hijike, Norimiso and seafood are great sources of iodine as well as egg yolks (Attention all you egg white fans).

And for more help vs radiation, know that Curcumin, the active compound in turmeric, can help protect body tissues. And also reishi and cordyceps mushrooms  and antioxidantscan help the body defend itself from radiation damage.

For my thoughts on iodized sea salt vs iodized table salt, please read: https://drvittoriarepetto.wordpress.com/2010/03/31/to-salt-or-not-to-salt-that-is-the-question/

 © 2011-Dr. Vittoria Repetto

 

Want more information on Dr. Vittoria Repetto and her NYC Applied Kinesiology/Chiropractic practice; please go to www.drvittoriarepetto.com.
And please check out the Patient Testimonials at the “Our Practice” page at the web site.

The Myth of Stroke Following Chiropractic Adjustment

I was walking towards a local award ceremony when a women standing outside greeted me by name. She continued,” So the MD’s are at it again trying to discredit chiropractors, did you see the science report on NBC the other night?”

“Yes,” I said, “I caught part of it and I thought one of the M.D’s was honest enough to say that he did think there was not enough proof that chiropractic caused strokes.”

I continued” You know in my practice, I take a detailed medical history looking for hypertension, headaches, bad diet or other factors that I may suspect predispose the patient to a stroke and then in the exam, I include blood pressure, pulse rates,  and I do a number of vertebra-basilar tests and have the patient move their head in all ranges of motion, and note any signs of nausea, tinnitus, vertigo, light headaches, slurring of speech, dizziness or nystagmus may indicate vascular compromise or stenosis of the carotid or vertebral arteries

Here’s some more information on some of those tests: http://www.dynamicchiropractic.com/mpacms/dc/article.php?id=37567

www.rollanet.org/~mhall/orthotests-midterm.doc

The second thing that I talk to people about when they ask about chiropractic causing strokes is I ask if they have seen newspaper articles about this and then I ask if they read the complete article. Because I say in every article that I have seen with the headline screaming “Stroke Caused by Chiropractic” it will say, at the end of the article, who did the chiropractic adjustment that supposedly caused the stroke.

And guess what? It’s never a chiropractor.

It’s a personal trainer, a physical therapist or some other person who has not had the training in how to do an adjustment safely.

Chiropractors go through two years of intensive training on how to do adjustments and we practice for those two years on each other before we are allowed to touch a patient in the school clinics for another two years. So that is a total of 4 yrs of practicing how to adjust before we get our licenses.

And the third point that I put across to people is I ask if they know how malpractice insurance premiums are calculated and if they know the difference in premiums between different medical specialties and chiropractic.

Insurance premiums are calculated via actuarial science which is the discipline that applies mathematical and statistical methods to assess risk in the insurance and finance industries; they involve in malpractice the risk of the procedure to cause mortality and injury. group vs. individual practice, involvement w/ an HMO, etc. http://en.wikipedia.org/wiki/Actuarial_science

A family physician or an internist may have a malpractice premium of $20,000 to $40,000. This premium goes up depending on their specialty; surgeons have the highest premiums.

As a chiropractor in solo practice, not signed up w/ an HMO, my malpractice premium is $3000. So according actuarial science, chiropractic adjustments done by properly trained doctors of chiropractors is a fairly safe procedure.

Who then, I ask, are doing the dangerous procedures??

“Not the chiropractors” said the women. “That’s right, pass it on!” I said, and headed inside to the ceremony.

© 2010-Dr. Vittoria Repetto

Risk of Carotid Stroke after Chiropractic Care: A Population-Based Case-Crossover Study   

J Stroke Cerebrovasc Dis. 2017 Apr;26(4):842-850. doi: 10.1016/j.jstrokecerebrovasdis.2016.10.031. Epub 2016 Nov 21.

Want more information on Dr. Vittoria Repetto and her NYC Applied Kinesiology/Chiropractic/ NKT practice at 230 W 13th St., NYC 10011; please go to www.drvittoriarepetto.com

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To Salt or Not to Salt, That is the Question

For the last 2 months, esp. here in NYC, we have been hearing about public health officials and some politicians wanting to not just force food companies to reduce the salt in their processed foods but to also make it a violation for a restaurant to cook w/ salt.

Now let me make myself perfectly clear: decreasing salt in processed foods, in general, is a good idea. A better idea would be not to eat any processed foods but I digress

And let me say that I recommend that people use sea salt rather than table salt as sea salt also contains other important mineral salts such as magnesium, potassium which helps regulate our blood pressure and naturally contains other trace minerals such as iodine. Commercial table salt is a chemically made product, the only “salt” in it is sodium chloride (also holds true for kosher salt) contains no other trace minerals and may contain additives like aluminum silicate in order to keep it “powdery and porous” http://www.causeof.org/salt.htm#SeaSaltIodized

sea salt foam

The food companies have made a science of seducing our taste buds and our brains w/ the lore of sweet and salty especially with the huge swing towards low fat foods in the 1980’s & ‘90’s that the medical establishment told us to start eating in order to lower our cholesterol and prevent heart attacks and strokes.

And what happened: “The harder the experts try to save Americans, the fatter we get…..The anti-fat campaign definitely made an impact on the marketing of food, but as we gobbled up all the new low-fat products, we kept getting fatter. Eventually, in 2000, the experts revised the dietary guidelines and conceded that their anti-fat advice may have contributed to diabetes and obesity by unintentionally encouraging Americans to eat more calories.” http://www.nytimes.com/2010/02/23/science/23tier.html?hpw

So I have to wonder if this cutting down of salt will contribute to new problems such as iodine deficiencies, dehydration problems, too low blood pressure and adrenal fatigue.

Concentrated primarily in the thyroid gland, iodine is a important trace mineral that plays an important role in the body’s biological functions. In fact, the U.S. government in the 1920’s recommended that iodine be added to table salt. The ruling was a strategy to ensure that an iodine deficiency didn’t develop in the American diet. And it worked pretty well

Iodine deficiency is involved in hypothyroidism, fatigue, depression, cretinism, weight gain and possible connections to breast cancer, thymus, salivary gland and oral health.

Iodine is found naturally in a number of foods such as seafood, seaweed, egg yolks and milk and plants grown in iodine rich soil.

Clearly if you are eating the above foods…and I hope that your milk is organic and your eggs free ranging and the soil your veggies grow in is not nutrient deprived and your fish not farmed; then you have a good chance of getting enough iodine. Add to that that you are not eating commercial bread, made w/ bromides (an iodine agonist) instead of iodine

Frequently in the summer months, I’ll have patients complain about fatigue and dizziness and after some questions about sweating, exercise, and their cooking practices, I usually discover that they didn’t use any salt in their cooking. They are the exact opposite of people who not only use salt for cooking but then add salt to their food when it’s on the plate. So balance is the key here, hot weather, sweating a great deal are good reasons to add a little more salt.

And again I’m talking about adding sea salt instead of table salt to your food as the potassium and magnesium salts in sea salt help w/ blood pressure

One of the functions of the adrenal gland is to produce mineralocorticoids which help keep your blood pressure and blood volume normal by maintaining a proper balance of sodium, potassium and water in your body. And so I’ve found find that patients w/ chronic adrenal fatigue crave salt.

So again moderate use of iodized sea salt is a good thing..just a pinch…not more that a 1/8 of a teaspoon…not the 1-2 teaspoons that I see when I watch cooking shows (yes, I yell at the TV..lol)

Here’s some websites you may find useful:

http://www.drlwilson.com/Articles/salt.htm

http://www.causeof.org/salt.htm#SeaSaltIodized

http://articles.mercola.com/sites/articles/archive/2009/09/05/Most-Common-Cause-of-Fatigue-that-is-Missed-or-Misdiagnosed-by-Doctors–.aspx

http://www.saltworks.us/salt_info/si_Gourmet_Reference.asp

© -2010- Dr. Vittoria Repetto

added in 2011:

http://www.medscape.com/viewarticle/744014?src=mp&spon=18 Low Sodium and High Risk? Maybe It’s Not the Salt

Want more information on Dr. Vittoria Repetto and her NYC Applied Kinesiology/Chiropractic/ NKT practice at 230 W 13th St., NYC 10011; please go to www.drvittoriarepetto.com

And please check out the Patient Testimonials page on my web site.

 Want to be in the know on holistic information and postings? 

https://www.facebook.com/wvillagechiropracticappliedkinesiologynkt/