ask the experts - ulcers - folic acid - nutritionist accreditation - stevia - Brief Article - Column

Better Nutrition, April, 2001 by Shari Lieberman

I suffer from ulcers. I have tried all kinds of prescription and over-the-counter drugs but they only mask the symptoms. My diet must be contributing but no physician has offered any dietary advice. Please help. BG, NY.

answer

Years ago, dietitians and physicians told patients with gastrointestinal ulcers to drink milk and use lots of dairy products. We now know, that milk and other dairy foods actually increase the production of stomach acid (hydrochloric acid) and are contraindicated with this disorder. However, I still hear reports of dairy products being recommended or their avoidance overlooked. There are many natural products that help promote the healing of ulcers. They include: aloe vera juice and gel, beta-carotene and cabbage juice. Herbs such as goldenseal root and echinacea help heal the ulcer and lower the bacterial count (of Heliobacter pylori or H. pylori). Low levels of vitamin C seem to be implicated in H. pylori disease. If you take a vitamin C supplement, buffered (non-acidic) supplements are best tolerated. DGL (deglycyrrhizinated licorice root) supplements have been shown to be extremely therapeutic and safe for ulcers in human clinical trials. It is also important to increase your intake of fiber-rich foods and avoid drugs such as aspirin that can damage the lining of the stomach.

I would love to become a nutritionist. Are there any correspondence courses that offer a meaningful degree? MG, NY.

answer

A graduate degree from a regionally accredited university (or college) is required to be a nutritionist. Also, to sit for the Certified Nutrition Specialist (C.N.S.) exam, you must have a graduate degree with the appropriate experience (1000 hours supervised, or 4000 hours self-supervised). This is the only nationally-recognized certification for graduate-level nutrition professionals. It is also available to qualifying physicians, osteopaths, pharmacists and other advanced degree professionals. Unlike the C.N.S, the R.D. (registered dietitian) is available for those completing an undergraduate degree in dietetics and/or food service with a supervised 1000 hour supervised experience. Ask if the program is regionally-accredited or your degree will not be recognized by either of these credentialling organizations or by state licensing and certification boards. There are universities that offer special programs such as university without walls. University of Bridgeport, School of Human Nutrition (where I am a faculty member) offers a graduate degree in human nutrition that is one weekend each month so it's suitable for working students. They also just started an on-line program through the Internet that is in a classroom setting for those who cannot travel to Connecticut.

I've read a lot about how folic acid can reduce heart disease but I don't really understand how. Please explain. JC, PA.

answer

A deficiency of any of the following B-vitamins: folio acid, cyanocobalamin (B-12) or pyridoxine (B-6) can cause an increase in blood levels of homocysteine. When blood levels of this amino acid go above "normal" levels it appears to do damage to our cardiovascular system and it appears to be even more dangerous than elevated blood cholesterol levels. The elderly are at the greatest risk for high homocysteine levels since levels increase as we age and this population is at the greatest risk for deficiency of B vitamins. The only way to lower abnormally high homocysteine levels is to take a high potency B-complex supplement or individual supplements of folic acid, B-12 and B-6. These B-vitamins help convert homocysteine to methionine or cysteine, amino acids that are harmless to our cardiovascular system.

I have severe hypoglycemia and my dad is diabetic (but not on insulin). I read about stevia being a safe sweetener. Is it safe for me and my dad? BT, NH.

answer

I have read more than 50 studies on the safety of stevia as a sweetener. Stevia comes directly from the stevia that is grown and used in South America, most notably in Brazil and Paraguay as well as many other countries including Japan. The FDA has refused to approve this natural sweetener as a sweetening agent in the USA, although it is safe. It can only be sold as a dietary supplement.

Shari Lieberman holds a Ph.D. in clinical nutrition and exercise physiology. She is a certified nutrition specialist (C.N.S.), a fellow of the American College of Nutrition (F.A.C.N.) and serves on the board of the American Preventive Medical Association. Write to her in care of Better Nutrition magazine, Sabot Publishing, 9 Riverbend Drive, South, Stamford Ct 06907. She can not answer questions by mail or telephone. "Ask the Experts" is intended for educational purposes only. If you have a medical problem, consult your physician.