Nourished Magazine :: Wisdom to thrive by

The prevalence of many chronic ailments is a modern phenomenon and they are at the core of most degenerative conditions that people experience today. The resulting pain is affecting the health of a growing percentage of our population from all walks of lifefrom the amateur sports enthusiast, to those who use computers, to the supermarket checkout employee engaged in repetitive motion. These ailments can also seriously curtail the careers of people in high-performance fields such as music, athletics and dance. If we heed the profound statement of Hippocrates (460-370 BC) that ”All diseases begin in the gut,” then we must make a serious pursuit of correcting any digestive issues.

Inflammatory conditions and a serious digestive illness nearly ended my career and life. My name is Kathryne Pirtle and I am an accomplished clarinetist, recording artist, and college music professor. I am the clarinetist and executive director of the Orion Ensemble, now in its 15th season. My ensemble tours throughout North America, presents three series each year in the Chicago metropolitan area, and performs a live, internationally broadcast series on WFMT, Fine Arts Radio in Chicago. Besides playing principal clarinet with the Lake Forest Symphony, I frequently perform with the Lyric Opera Orchestra, Grant Park Symphony and the Ravinia Festival Orchestra. In addition, I have taught for over 25 years and have served on the faculties of the Wheaton College Conservatory of Music, Northern Illinois University, Indiana University and Bradley University.

My Story

In the fall of 2001, I became chronically ill for two years, suffering from a severe inflammatory condition in my spine, which caused debilitating pain in my arms, shoulders, hands and fingers making it difficult to play. I developed chronic diarrhea and my embouchure (the facial muscles that I use to create my sound) also began to shake uncontrollably. This was ultimately diagnosed as coming from a long-term digestive problem, intestinal damage and malabsorption as a result of following common nutritional dictates and Celiac diseasean intolerance to gluten grains.

Of great significance, despite the fact that I was chronically ill for two years, is that I had experienced ongoing musculoskeletal inflammation, often of a severe nature, since my 20s and relieved it through physical therapy-type approaches common to the field of musicchiropractic, massage, yoga, Alexander Technique, muscle balancing, Rolfing, etc., etc., etcYou name it, I did it! In my late twenties and throughout my thirties, I was constantly “chasing” pain and stiffness from practicing and performing. When I would solve the discomfort in one area, another area would become irritated. I was also trying to eat a healthy diet and closely followed popular guidelines for healthy eating.

Along with inflammatory conditions, I had early digestive illness symptoms starting in my childhood. Beginning in my youth I had ongoing flatulence, which is a sign of poor digestion and intestinal bacterial flora imbalances. When I was 42, I began to experience acid reflux disease. A very distracting problem for a wind player, I felt a constant pressure in my throat and the sensation of wanting to burp. Of course, when I did burp, acid would be released into my esophagus. This was very frightening and I sought answers to this problem. At this point, my solution was to stop eating wheat, which was quite helpful for the time being. However, several years later, I developed a spinal inflammation followed by a severe digestive disorderlife-threatening chronic diarrhea and malabsorption. Obviously, cutting out wheat was not the full answer to acid reflux, as my digestive disorder, unknowingly to me, continued to develop.
Have we become complacent in accepting the widely publicized recommendation that a low-fat, high fiber diet is essential to good health? I later learned that the nutritional advice I was following was not based on the study of healthy people, but on trends. Although I thought I was eating a healthy diet, and for years had faithfully followed the US governmental guidelines, these modern conventions were clearly causing health problems.

Our Food

Let’s first examine the drastic changes that have occurred to our food supply since the dawn of the profit-based industrial farming industry in the 1950s. The US has the most abundant supply of food in the world, yet diet related illnesses are the second leading cause of death in America and the foods we are purchasing in our grocery stores today have almost no resemblance to the quality and types of foods that our ancestors ate for thousands of years. With profit as the sole guiding force, our livestock are fed unnatural diets, which are generating foods that are very low in nutrient value; we pasteurize, homogenize, irradiate and alter our fresh foods in countless ways; we use chemical fertilizers and spray our foods with insecticides and herbicides; the shelves of our grocery stores are bursting with processed junk food of all kinds and the average person is eating about 180 pounds of sugar a year.

Before the 1950s, most of our foods came from small family farms. These high quality foods came from animals eating their natural dietscows ate grass, chickens ate bugs and worms and all fish were wild caught. The food from animals raised on their natural diet was nutrient-dense. The grains, nuts and seasonal vegetables and fruits were, of course, also naturally, or “organically,” grown. Sugar consumption was much lessat about 40 pounds a year per person.

With the industrial farming industry, came dramatic changes in land use. As our livestock were now fed grains instead of their natural diets, much of the land that was formerly used for pasturing animals was now allotted for grain production.

Significantly, profit from grains was essential to this new system of farming. This ignited a huge push to make profit from products made from grains. Thus the processed food industry progressed, vegetable oils were developed, the cholesterol-heart disease theory evolved and the Food Pyramid, which emphasized grains, became our nation’s nutritional guide. We went from a country that primarily ate nutrient-dense foodsraw whole milk and milk products; eggs; high quality meats, poultry and organ meats; traditional fats like butter, lard and coconut oil; seasonal fruits and seasonal vegetablesto a country that ate a lot of nutrient-poor grains and new-fangled processed foods, refined sugar, vegetable oils, and meats, dairy and poultry that were factory farmed. Beginning in the 1970s, fresh fruits and vegetables from around the world also gradually became available year round.

How did these changes to our food supply affect my dietary choices? As a child in the 1960s, my family ate plenty of grainsboth whole, refined and in some processed foodsmodest amounts of meat, eggs, dairy, vegetables, sugar and vegetable oils, including margarine, which was hydrogenated vegetable oil, and no butter or other traditional fats. I remember “Velveeta Cheese,” “Miracle Whip,” powdered milk (which my mother added to whole milk to make it stretch farther), “Blue-Bonnet” margarine, and many “new” sugarcoated breakfast cereals. All these exciting products had endless television commercials touting their wonderful attributes. My mom (thank goodness), having to stretch the family budget to feed 5 kids, did not let us have “Twinkies,” “Hostess Cupcakes” or other very popularand expensivesnack cakes in our lunch like all the other kidswe got plain old, store bought, bargain cookies and fresh fruit. I also remember the “bran cereal phase” where my mother heard that bran was really good for youfiber was the “craze” in the early 1970s. We had bran breakfast cereal with added wheat germ every morning! My approach to “healthy eating” beginning in college in the late 1970s, did not include the “new-fangled” processed foods, but incorporated lots of salads, whole grains, fresh vegetables, fruit, peanut butter (it was cheap), small amounts of meat, dairy and eggs, vegetable oils, little sugar and no “evil” traditional fatsthe Food Pyramid was in full force in our country and the “key” to healthy eating.

The consequences of these dietary habits were profound. First, I learned that the lack of traditional fats contributed to my problems with digestion and nutrient absorption. Second, I developed malnourishment and a “leaky gut”a factor in inflammatory conditionsbecause most of the foods I ate as a child and those I thought were so “nutritious” as an adult were difficult-to-digest, nutrient-poor, and created intestinal flora imbalances, an incomplete digestion of foods to occur and nutrients to be unavailable. In fact, without foods that promote a healthy intestinal flora, the whole grains that I consumed could not be fully digested, and contributed to the development of “gut dysbiosis,” where unhealthy bacteria thrive in the intestinal tract and cause bacterial fermentation and intestinal damage. When the intestinal tract become damaged, undigested proteins can “leak” through the intestinal wall, causing an immune system response and inflammatory chemicals to constantly circulate throughout the body. Third, the result of following the US high-fiber nutritional dictates was persistent flatulence and fermentation in the stomach from these bacterial imbalances, which lead to acid refluxmy first serious digestive disorder symptom.

Often, acid-reflux disease is a sign of a hiatal hernia, where part of the stomach protrudes up through the esophagus and stomach acid can easily be released in the wrong direction. A lifetime of fermentation in my stomach produced a constant upward pressure against the esophagus due to the undigested foods being acted on by bacteria and yeast, thereby causing both of these ailments.
Insoluble fiber is exceedingly difficult to digest, especially when digestion is not optimal, and historically, people consumed far less fiber in favor of more nutrient dense, easy-to-digest foods such as high quality dairy from grass-fed animalsraw milk, cream, cheese and butterhigh quality meats and fish, bone broth soups and cooked vegetables with butter.

High Fiber and Digestive Problems

In a remarkable book by Konstantin Monastyrsky called Fiber Menace, (pub. by Ageless Press, 2005), the author describes major health problems that can develop from eating what’s considered a modern healthy diet high in insoluble fiber from grains, raw vegetables, fruits, legumes and even fiber supplements. He details how high-fiber diets cause large stools which stretch the intestinal tract beyond its normal rangeeventually resulting in intestinal damageand a drastic upset of the natural bacterial flora of the gut. The end results can manifest as hernias, acid-reflux, hemorrhoidal disease, constipation, malnourishment, irritable bowel syndrome and Crohn’s disease. He also provides numerous medical references to show that high fiber diets do not confer the benefits claimed for them.

The author of this book is a brilliant professional man who suffered a life-threatening illness from years as a vegetarian living on high-fiber foods. Konstantin Monastyrsky was trained as a pharmacologist, but after immigrating to the US from the Ukraine, pursued a career in high technology. He worked in two premier Wall Street firms: as a senior systems analyst at First Boston Corporation and as a consultant at Goldman-Sachs & Co. He has also written two best-selling books in Russian: Functional Nutrition: The Foundation of Absolute Health and Longevity, and Disorders of Carbohydrate Metabolism.

Monastyrsky explains that human teeth are fashioned to chop flesh and that our digestive system is built to handle mainly protein digestion, with only small amounts of fiber. When we eat too much insoluble fiber, digestion lasts longer and fermentation occurs, damaging the bacterial flora and causing problems such as bloating, flatulence and enlarged stools, leading to acid reflux, constipation or diarrhea, IBS and diverticular disease.

From eating a high fiber diet that encouraged poor intestinal bacterial flora, I also developed low acid in the stomach, further contributing to acid reflux and later other digestive problems. Where most research on poor digestion focuses on unhealthy intestinal flora, the book, Gut and Psychology Syndrome, by Dr. Natasha Campbell-McBride, MD, Mmed (neurology), MmedSci (nutrition), (pub. by Medinform, 2004), uniquely points to many problems with gut flora actually beginning with an unnatural growth of the fungus, Candida Albicans, in the stomach when it is not producing enough acid. Dr. Campbell-McBride discusses that this overgrowth interferes with the first step of digestion by causing the stomach to produce inadequate amounts of the hydrochloric acid necessary to break proteins into “peptides” before entering the small intestine. For instance, under normal circumstances, the gluteomorphine and casomorphine proteins in wheat and milk are broken down in the stomach in the presence of proper amounts of stomach acid. However, with less stomach acid, these foods in fact begin to ferment in the stomach and are not broken down into peptides before passing into the small intestine. Besides causing an inadequate digestion of foods, the pressure of the gas created from this fermentation can lead to acid reflux, esophageal problems and even hiatal hernias, which are some of the most common digestive problems that people experience. Consequently, medications that curtail the production of stomach acid further exacerbate poor digestion and bacterial flora problems.

My Healing

If following modern dietary trends resulted in digestive problems, what then were the answers to healing? In order to not only save my career, but also save my life, I needed accurate information. This complicated puzzle was solved through a radical change in my diet based on studying the work of Dr. Weston Price that reversed my acid reflux and intestinal damage, and provided my body with the nutritional elements necessary for building health. I am now recovered and vibrantly healthy! For the first time in 25 years, even with a full performing, practicing and teaching schedule, I have had no pain or inflammation in my body for over four years. My embouchure is completely strong and I have excellent stamina and muscle strength.

Dr. Price was a prominent dentist in the 1930s who was baffled by the large percentage of degenerative illness in his patientschronic ailments of all sorts such as arthritis, inflammatory conditions and digestive complaints, fertility problems, cavities, crooked and crowded teeth and behavior and learning problems in children. He sought answers to these problems by traveling worldwide to see if there were cultures free of these types of conditions. He found 14 vibrantly healthy isolated cultures that had no signs of degenerative illness and had eaten the same foods for centuries from generation to generation. Although their diets were completely different, he analyzed their foods and found common characteristics that determined their diet’s ability to promote optimal health and genetic potential in humans. He was able to cure chronic illness in his own patients through his findings. He wrote an incredible book called Nutrition and Physical Degeneration. Through his unprecedented work and the development of the Weston A. Price Foundation, there is a growing movement of people who are finding answers to healing chronic conditions and serious illness through traditional foods.

What are some of the foods that Dr. Price found to be absolutely essential to optimal human health? The surprising traditional practices involve high-fat nutrition and nutrient-dense products from pastured animals and wild-caught fish and seafood including:

• Nutrient-dense, high-vitamin A and D foods, such as liver, cod liver oil and egg yolksessential for nutrient absorption (Price found that healthy populations had 10x the amount of Vitamin A and D from natural sources in their diets.)
• High quality traditional fats critical for digestion and nutrient absorption, such as raw butter and coconut oil.
• Bone-broth soups made from chicken, beef, or fish, simmered up to 36 hours that heal the intestinal tract and provide essential nutrients in an easy-to-assimilate form, such as calcium, magnesium, phosphorus and other amino acids. Secondly, they provide important bone and tendon-healing components.
• Easy-to-digest, high-enzyme, traditionally cultured foods to help develop a healthy intestinal flora, such as homemade sauerkraut, pickled beets, and raw milk kefir and yogurt from grass-fed cows.
• High quality proteinsmeats, raw dairy, poultry, eggs, fish and seafoodfrom animals eating their natural diets.

By focusing on eating ample nutrient-dense, traditional foods that support good digestion, such as raw milk from grass-fed cows often cultured into kefir or yogurt (yes, it’s legalfor details on finding a certified raw milk source, visit www.realmilk.com.), traditional lacto-fermented vegetables, egg yolks, meats and poultry from pastured animals, liver and organ meats, wild-caught fishespecially salmon and seafood, bone-broth soups daily, cod liver oil, and ample traditional fats, I was able give my body the nutritional elements to heal and build optimal health. Through these easy-to digest, nutrient-rich foods that supported the development of a healthy intestinal flora, I also corrected the low-acid state of my stomach, which ended the ongoing stomach and intestinal fermentation that I had experienced for so many years. Therefore, I no longer suffered from flatulence or any other digestion ailment symptoms, including those from acid reflux and a hiatal hernia. And after five years of following the principles of that Dr. Price discovered, I continue to notice improvements in my well-being.

For those who worry about getting enough nutrients without eating raw vegetables and fruits, nutrient-dense animal foods contain concentrated nutrients because the animals spend their whole lives “chowing down” literally bushels of fresh green grass and other plant matter. The result is meat and fat containing all the vitamins and minerals found in fresh produce, not only in more concentrated form, but also one that is easy to digest.

In Fiber Menace, the author gives practical advice not to eat anything that your great, great, great, great grandparents wouldn’t eat… but when our grandparents did include high-fiber foods like grains, legumes, fruits and vegetables in their diets, they could do this without ill effects because they had a healthy intestinal flora from eating cultured beverages and fermented foods, and they knew how to properly prepare legumes and grains for easy digestibility through soaking, sprouting and sour leavening or, in the case of vegetables and even many fruits, by cooking. Additionally, they were able to eat these foods because they did not weaken the intestinal mucosal tissue by following a low-fat vegetarian diet.

If you are concerned about constipation, some of the healthiest cultures had very little fiber in their diets. A diet with adequate traditional fats, fermented and cultured foods and beverages for a healthy intestinal flora, and easy-to digest bone-broth soups will correct irritable bowel symptoms of both constipation and diarrhea.

Chronic pain is a very complicated problem that requires a thorough and honest assessment of all possible causes. As the optimal health of every body system is dependent on nutrition that supports the proper functioning of the digestive system, certainly studying and applying the essential components of the diets of cultures that had perfect health is a wise endeavor.

Although finding high-quality foods and changing your diet may at first be complicated, your health is your most important asset. Without your health, you may not reach your potential and your dreams may not become a reality. The foods that Dr. Price found that supported optimal human health are not the foods that are currently recommended by US governmental standards for healthy eating. However, these nutrient-dense foods were the permanent answer to correcting malnourishment, healing acid reflux and my digestive tract, and therefore, my long-term pain. The exciting news is there is a growing movement of people across the country that is turning to these same foods to improve chronic illness of all kinds.

About the Author...

Kathryn Pirtle and Dr John Turner are co-Authors, with best-selling author, Sally Fallon, of the book Performance without Pain: A Step-by-Step Nutritional Program for Healing Pain, Inflammation and Chronic Ailments in Musicians, Athletes, Dancers…and Everybody Else (published by New Tends, 2006.) It is an essential guide to help people understand the integral relationship between the modern diet, digestive problems and malnourishment and a predisposition to injury, inflammation, and chronic conditions. Dr. Turner, DC, CCSP, DIBCN is a former national qualifying gymnast, has a thriving 20-year practice and has worked with musicians and dancers. He has also treated national and international athletes at a variety of venues. Most notably, he has been on the medical staff at the World Gymnastics Championships and the United States and Big Ten Track and Field Championships. Since 2004 Kathryne Pirtle and Dr. John D. Turner have presented seminars with, on “Optimal Nutrition for Performance and Career Longevity,” for musicians, athletes and dancers, and in public forums on “Building Optimal Health with Traditional Foods.” Through their book and seminars, they have helped many people suffering from conditions to which they have not found adequate solutions. For more information visit PerformanceWithoutPain.com