Health Blog

Pyroluria – an underdiagnosed cause of depression

Pyrrole disorder, also known as pyroluria, kryptopyroluria, kryptopyrole or Mauve disorder is a biochemical imbalance involving an abnormality in hemoglobin synthesis that can be purely genetic or acquired through environmental and emotional stress and especially from ‘leaky gut syndrome’ and the over use of antibiotics.

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How to breathe better

It is a common experience for many physical therapy professionals such as chiropractors, osteopaths, physiotherapists and others to notice that many of their patients suffering from back problems have poor breathing habits. The expansion and contraction of the ribcage with deep inspiration is often abnormal, uneven from left to right  and they often breathe in at a different speed to breathing out. They also tend to suffer from a range of other conditions including cardiovascular, digestive and stress related health issues. An important key in rehabilitating many of these conditions is to get them to breathe more effectively.

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The Vagus Nerve – the self-help key to beating stress

The Vagus nerve is one of the 12 pairs of cranial nerves. Unlike almost all our other nerves that emerge from the spine (hence chiropractic's fascination for spinal manipulation), cranial nerves emerge directly out of the brain to travel to their target tissues. The job of cranial nerves is usually of critical importance to survival. In the case of the Vagus Nerve, we have our primary mechanism for dealing with stress and its long term destructive effects.

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Methylation and Histamine sensitivity

Do you have a sensitivity to pollen in the air at various times of the year? How about skin reactions to certain foods or things you touch that can respond to claritine or other antihistamine medications?  Watery eyes, runny nose or post nasal drip? Do you have a weak stomach? Maybe a history of panic attacks, depression or mental fatigue? If so, you might have a sensitivity to (or build up of) Histamine - a chemical naturally produced by the body, and consumed in foods. The problem is often a genetic limitation in processing and excreting histamine from the body, which is often linked to a process called under methylation. Undermethylation and its many consequences can cause a wide variety of symptoms in different people.

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Amine Sensitivity

Amines are naturally occurring chemicals caused by the breakdown of proteins especially in meats, fish and dairy, as well as in the fermentation of other foods such as vegetables, wines, beers, ciders, vinegars, and soy sauces. They are highest in concentration in the aging and curing of meats such as in salamis, prosciuttos, hams, etc.; when meats are cooked or grilled and in the production of cheeses. Amines enhance the flavour of food - think of the difference in flavour between a raw steak and a grilled one.  Proteins are necessary for survival, so the best way to ensure a minimal input of amines is to eat meats and other amine containing foods in their freshest possible state, as aging (such as with beef and pork packaging in supermarkets) will cause increased amine production even if the food hasn't "gone off". It has been noted that even freezing wont stop amine production, so the rule of strictly fresh is best to follow.

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