[olsen]

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NUTRITIONAL MEDICINE RESEARCH
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3.- To view how to participate in our cancer studies.

3.- To view how to participate in our studies on the neuro-degenerative disorders: MSA, (Shy-Drager Syndrome) Parkinson’s disease and Alzhemer’s disease.








PROTOCOL

The use of RG-40 Concentrated Organic Vegetable Extract with MSA and Parkinson’s Disease.
AS STATED IN STAGE 2 OF THE NUROGENIC DIET
Nutritional Medicine Research UK.
uk@br13.com

1. - During the first ten days, the patient should try to establish the dosage required to produce the optimum effect.

It is advisable to take the RG-40 Extract on an empty stomach, first thing in the morning. The Extract must be taken instead of one of any of the morning dosages of the different drugs usually taken for PARKINSON’S DISEASE.

On the first day, it is recommended to start with half a teaspoonful of the Type RG-40. The second day you can increase it 3/4 of a teaspoonful and then, if required, increase it each morning up to two teaspoonfuls.

Food can be taken as normal, half an hour after taking the Type RG-40. During this initial period, while finding the ideal dosage, RG-40 should be taken only once a day, in the morning. The rest of the day, all other medications should be taken as usual.

2. - During this initial trial, the patient must try to identify the ideal dosage of the Type RG-40 that is suitable for his condition. The dose will depend on absorption, tissue transport and the stage of the disease. When adjusting the dose, take the following into consideration:

· Too much Type RG-40 will produce some nausea or some form of dyskinesias (these are the large involuntary movements caused by an overdose.) Nausea represents the natural response of the body to protect against a too high dopaminergic activity.

· The patient who has taken too small a dose will have almost no response. Here the dose should be increased the next morning. The first response to the Type RG-40 is an evident release of rigidity that generally occurs one hour after taking it.

· Once the ideal dose of the RG-40 required to produce an optimal response has been determined, a second dosage of anti-Parkinsonian drugs, can be replaced by the RG-40.

In the long term, replacing anti-Parkinsonian drugs by the natural extract will reduce or eliminate most of their unwanted side effects.

3. - RG-40 produces a clear improvement in the patient’s ability to move, walk, speak and exercise. It controls but does not eliminate tremour. It improves balance, reduces constipation and increases hours of good sleep. The use of the RG-40 does not produce dryness of mouth, constipation, loss of balance, hallucinations, incontinence, freezing episodes or any of the other common adverse reactions of some Anti Parkinsonian drugs.

Patients who have found their ideal dosage use between 1 and 2 teaspoonfuls of RG-40 on an empty stomach, a maximum of three times a day.

4. - Patients taking drugs like Sinemet more than five times a day usually develop adverse reactions. These side effects increase with higher doses of drugs. Patients using Sinemet 10 more 12 times a day are usually suffering very evident and distressing side effects. With the help of this organic extract, patients depending on high dosage of drugs are able to reduce the use of these drugs to customary levels and thus minimize their side effects.

5 - The bottle of RG-40 in use should be kept in the refrigerator but the bottles to be stored must be kept in the freezer. Mixing a tablespoonful of warm water and honey with the extract when taking it, will facilitate its absorption.

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RG-40

Molecular Neurobiology of Dopamine Receptor Synthesis induced by RG-40

RG-40 is an organic vegetable extract, rich in amino acids and plant kingdom biological factors, required for the synthesis of neuronal dopamine receptors.

RG-40 natural components are organic substances which are easily allowed to penetrate the blood brain barrier and can access the Basal Ganglia, where they interact with the DNA of dopaminergic neurons.

RG-40 biological factors are transported inside the dopaminergic neurons reaching the nucleus, where they interact with DNA.

DNA in the cell nucleus is the command centre where orders to carry out the synthesis of receptor proteins are executed.

5.- Shown in this graph is the molecular neurobiology of dopamine receptor synthesis.

6.- The process begins in the cell nucleus, where RG-40 activates specific genes, which induce DNA to be transcribed into messenger RNA.

7.- Messenger RNA then travels to the endoplasmic reticulum where ribosomes cause the messenger RNA to be translated into partially formed dopamine receptor proteins.

8.- The next step is for partially formed dopamine receptor proteins to be transformed into complete dopamine receptor molecules in the Golgi Apparatus.

Completely formed dopamine receptor molecules are proteins and these are transported to the cell membrane where they interact with the neurotransmitter dopamine.

As a result of the interaction between the neurotransmitter dopamine and dopamine receptor molecules, the ability of our muscular system to perform movements is regulated.

Neuronal dopamine receptor deficiency causes motor disability problems, such as those observed in conditions like MSA-P and Parkinson’s Disease.

Most drugs available today to treat Parkinson’s Disease attempt to increase the concentration of the neurotransmitter dopamine or its agonists in areas of the brain which are affected in Parkinson’s disease. However, the activity of these drugs is limited by the number of neuronal dopamine receptors available to interact with the neurotransmitter dopamine or its drug agonists.

No matter how much a patient increases the dosage of dopamine precursors like Sinemet, or of any of the dopamine agonists drugs, if there are not enough neuronal dopamine receptors to interact with, these drugs will not produce any further response at all.

14.- This figure is a schematic diagram of a dopamine receptor showing that it is a protein arranged essentially as a long chain of amino acids.

15.- The chain of amino acids, forming the dopamine receptor, winds in and out of the cell several times. This creates three regions of the receptor. Firstly, the extra-cellular portions are those parts of the chain entirely outside the neuron; secondly, the intracellular portions are those segments of the chain entirely inside the neuron and thirdly, the trans-membrane portions, which are the regions of the receptor which reside within the membrane of the neuron.

16.- Each and all of the amino acid and biological factors required for the synthesis of this and other dopamine receptor molecules, are present in the organic vegetable extract RG-40, which is now used by all the PD and MSA patients participating in our studies.

Please select to view the subject of your interest:

2a. Research on Neurogenesis
Script and slides from the documentary:
“Original Home Video Clips Showing the Genuine Personal Experiences of Parkinson’s Disease and MSA Sufferers.”

2c. The Neurogenic Diet in the Treatment of Neuro-degenerative Disorders
Basic proposal for clinical studies concerning MSA and Parkinson’s Disease.

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Nutritional Medicine Research
26 Priestgate, Peterborough
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[lou_lou]

I am not so familiar with that article

however
Novartis Nutrition

has an article:


Yogurt's Effects on Intestinal Conditions
The human intestines are far from sterile - they are, in fact, loaded with bacteria.
Summarized by Robert W. Griffith, MD
October 1, 2004

Introduction

Such bacteria may have good or harmful effects. Fortunately, harmful bacterial infections of the intestines, such as typhoid fever or bacillary dysentery, are rare. One of the 'good' actions that gut bacteria may carry out is to heighten resistance to colonization by 'bad' bacteria; we can call these actions anti-pathogenic and anti-inflammatory.

Some nutritionists recommend influencing the balance between good and bad gut bacteria by having people consume cultures of beneficial live organisms, which they call 'probiotics'. Yogurt is the best known food that contains probiotics, and its effect on intestinal function has now been reviewed in the American Journal of Clinical Nutrition. This is a summary of that review.

What's in yogurt?

Yogurt is a coagulated milk product resulting from the fermentation of lactic acid in milk by Lactobacillus bulgaricus and Streptococcus thermophilus. Other lactic acid bacteria (LAB) may be used to produce different characteristics of the final product, often bacteria that are normally found in the gut. The finished product must contain live LAB at a sufficient concentration so that the cultures remain active throughout the product's shelf life. In addition, of course, there are flavoring materials, carbohydrates, and other inert constituents.

Nutritional value of yogurt

The nutritional constituents of yogurt are derived from the milk used in making it, those that are synthesized by the LABs, and those that are added by the manufacturers. The nutritional value of the milk protein is well-preserved during the fermentation process. Some LABs synthesize folic acid; other LABs synthesize lactase, an enzyme that reduces the lactose content of the yogurt. Yogurt has a high content of conjugated linolenic acid, which has been reported to have immuno-stimulatory and anti-carcinogenic properties. And finally, yogurt is an excellent source of calcium and phosphorus; the acidic nature of yogurt 'ionizes' calcium thereby improving calcium uptake into the body.

Changes in the gut microflora

Bacteria of the Lactobacilli family bind to the inner surface of the intestines, preventing harmful bacteria getting into the mucosal cell layers. However, for the LABs in yogurt to exert this useful effect, they have to survive passage through the stomach, where an acid environment is likely to kill them. The amount of LABs that reach the upper gastrointestinal tract is therefore quite limited.

Immunity of the gut

While experiments in mice show that yogurt feeding increases the number of cells secreting IgA (a marker of immunity), and similar findings, along with an increase in cytokine production, have been reported in a few human studies, there is little evidence supporting the clinical relevance of such effects (see below).

A laxative effect?

Certain strains of LABs may decrease the colon transit time, but yogurt, in general, does not have a laxative effect.

Lactose intolerance

More than half the world's adult population, depending on ethnicity, is lactose-intolerant, due to a deficiency of lactase, the enzyme that breaks down lactose. When undigested lactose reaches the colon it's fermented by colonic bacteria, which causes excess gas and diarrhea. Impaired digestion of lactose can also occur with inflammatory diseases of the small intestine, such as Crohn's disease, celiac sprue, short bowel syndrome (after surgery), and bacterial or parasitic infections.

Lactose intolerance causes abdominal cramps, diarrhea, and wind after consumption of milk. People with this problem tolerate fermented milk products, like yogurt, better than unfermented milk products. This is most likely due to the lactase activity of LABs. Whatever the mechanism, it's generally accepted that yogurt has a beneficial effect in lactose intolerance.

Diarrhea

Treatment with Lactobacillus strains is a safe and effective way to treat acute infectious diarrhea in children caused by viruses and, possibly, by bacteria. LABs are also beneficial in antibiotic-induced diarrhea. Several possible mechanisms are suggested, but the real one is unknown.

Colon cancer

While some studies have suggested that colon cancer is less common in people who eat fermented dairy products, and animal experiments provide a number of encouraging results, there is no good clinical evidence that yogurt has a protective or curative effect against colon cancer, at this time.

Inflammatory bowel disease

These include Crohn's disease and ulcerative colitis, and in both diseases the microflora of the intestine plays a crucial role. It's thought that the proportions of different microflora are altered in patients with these diseases, leading to a weakened mucosal barrier to pathogenic bacteria. Human and animal experiments indicate that LABS can improve the outcome in models of inflammatory bowel disease, but actual clinical benefit in people with these diseases is lacking, to date.

H. pylori stomach infection

Infection with the bacterium H. pylori is now known to be linked with gastric (peptic) ulcer, chronic gastritis, and gastro-esophageal reflux disorder (GERD). LABs may accelerate the eradication of H. pylori, but there is no good clinical evidence available to date that shows they actually cure such an infection.

Gut allergies

LABs have a protective effect on allergic reactions in the gut, especially those due to cow milk protein. The way(s) in which this protection is provided is unclear; a number of mechanisms have been suggested. Good clinical trials have not been reported.

The safety of yogurt?

Very rarely, in someone with a severe underlying disease that has been treated with immunosupressant drugs and antibiotics, Lactobacillus can be found in the bloodstream. However, there are no reports to date that show a connection between LAB from fermented milk (i.e. yogurt) and infection in humans. LABs have a long history of safe use in foods, going back for centuries.

Obviously, the benefits of yogurt outweigh any risks they carry. Go ahead, enjoy!

Source


Yogurt and gut function. O. Adolfsson, SN. Meydani, RM. Russell, Am J Clin Nutr, 2004, vol. 80, pp. 245--256

Related Links

How To Consume Enough Calcium When You Are Lactose Intolerant

. . . and a Few Smart Supplements

Can Your Diet Prevent a Urinary Tract Infection?
Copyright © 2004 The Web-based Health Education Foundation. All rights reserved.




Copyright © 2007, Novartis Nutrition Corporation
All Rights Reserved.

[EnglishCountryDancer]

Do I read this correctly.You give up all medication and take an organic "food" supplement?

[reverett123]

...Ron looked into the RU-40 or whatever it was called and was not overly impressed.

[Ibken]

i know several people who have tried RG-40.
2 thought it tasted nasty and quit.
one likes it alot but says it is too expensive to keep it up. ibby