Dear New York Times.....Former big word sayer
Newsgroup Leader Kathleen ActionLyme
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Subject: NY Times article on brain matters
Date: Sunday, April 16, 2006 00:40:54 [View Source]
Dear New York Times,
Try not to have any scientific topics on brain
matters, like the one below. Corrupticut isn't
interested. I already tried educating the State of
CT. They sent that science to the CT Commission on
Human Rights as evidence of my insanity.
In other words, you run the risk of being declared
insane if you say things like "Borreliosis is a brain
dsiease," or, "all psychotropics are brain damaging,"
and then prove it with the published scientific
journal articles.
Ain't gonna fly here. Morons run this State. Never
try talking to a CT state employee with words of more
than one syllable. You'll be slammed in jail and
falsely criminally charged with "bizarre talking," or
being a "dangerously intelligent chemist like Ted
Kaszynski."
I am not exaggerating.
Just a heads up.
http://actionlyme.org/ALS_&_Lyme_47%25.htm
http://actionlyme.org/Biology_of_Parasitic_Spirochetes1976.htm
Jay Sanford, Uniformed Services University School of
Medicine, Bethesda, Maryland, Page 391, The Biology of
Parasitic Spirochetes, 1976
"The ability of the borrelia, especially tick-borne
strains to persist in the brain and in the eye after
treatment with arsenic or with penicillin or even
after apparent cure is well known (1). The
persistence of treponemes after treatment of syphilis
is a major area which currently requires additional
study (3,5,10,11)."
Thanks,
Kathleen M. Dickson
(Former big-word-sayer)
http://actionlyme.org
===================
The New York Times
Printer Friendly Format Sponsored By
April 16, 2006
Idea Lab
Does Eating Salmon Lower the Murder Rate?
By STEPHEN MIHM
Most prisons are notorious for the quality of their
cuisine (pretty poor) and the behavior of their
residents (pretty violent). They are therefore ideal
locations to test a novel hypothesis: that violent
aggression is largely a product of poor nutrition.
Toward that end, researchers are studying whether
inmates become less violent when put on a diet rich in
vitamins and in the fatty acids found in seafood.
Could a salmon steak and a side of spinach really help
curb violence, not just in prison but everywhere? In
2001, Dr. Joseph Hibbeln, a senior clinical
investigator at the National Institutes of Health,
published a study, provocatively titled "Seafood
Consumption and Homicide Mortality," that found a
correlation between a higher intake of omega-3 fatty
acids (most often obtained from fish) and lower murder
rates.
Of course, seeing a correlation between fatty acids
and nonviolence doesn't necessarily prove that fatty
acids inhibit violence. Bernard Gesch, a senior
research scientist at Oxford University, set out to
show that better nutrition does, in fact, decrease
violence. He enrolled 231 volunteers at a British
prison in his study; one-half received a placebo,
while the other half received fatty acids and other
supplements. Over time, the antisocial behavior (as
measured by assaults and other violations) of the
inmates who had been given the supplements dropped by
more than a third relative to their previous records.
The control group showed little change. Gesch
published his results in 2002 and plans to start a
larger study later this year. Similar trials are
already under way in Holland and Norway.
What would it mean if we found a clear link between
diet and violent behavior? To start with, it might
challenge the notion that violence is a product of
free will. "But how do you exercise that free will
without using your brain?" Gesch asks. "And how,
exactly, is the brain going to work properly without
an adequate nutrient supply?" The belief that people
choose to be violent may be irrelevant if the brain
isn't firing on all cylinders. This may especially be
the case for impulsive acts of violence, which are
less a choice than a failure to rein in one's worst
instincts.
Consider, for example, a study conducted by
researchers in Finland. They tested prisoners
convicted of violent crimes and found that they had
lower levels of omega-3 fatty acids than ordinary,
healthy subjects. Why? Omega-3's foster the growth of
neurons in the brain's frontal cortex, the bit of gray
matter that controls impulsive behavior. Having enough
of these fatty acids may keep violent impulses in
check. Violent criminals may not be the only ones who
would benefit from more fatty acids in their diet. In
a recent double-blind trial, when omega-3's were given
to people with a history of substance abuse, the
symptoms of "anger" fell by 50 percent.
Of course, omega-3's are widely hailed these days as a
miracle substance, credited with boosting health in
dozens of ways. But Gesch warns against what he calls
"silver bullets." The state of the evidence, he says,
"doesn't allow us to pinpoint which dietary fat is
responsible for changes in behavior." In his new
study, he will look into whether several
interdependent nutrients may play a role.
Gesch further adds that we shouldn't expect nutrition
alone to banish violent behavior. "The brain needs to
be nourished in two ways. It needs to be educated, and
it needs nutrients. Both social and physical factors
are important." Simply throwing fish and vegetables at
violent criminals is unlikely to have a lasting effect
on its own.
Caveats aside, there's something that many people may
find unnerving about the idea of curing violent
behavior by changing what people eat. It threatens to
let criminals evade responsibility for their actions.
Think, for example, of the infamous "Twinkie defense,"
in which an accused murderer's lawyer suggested that
junk food was partly to blame for his client's
compromised mental state. More controversial, perhaps,
is the brave-new-world idea of using diet to enforce
docility and conformity to the rules, a sort of
state-sponsored version of that timeless parental
demand to children everywhere: "Eat your vegetables."
Then again, we already live in a society in which
parents have resorted to drugs like Ritalin to quell
unwanted outbursts and impulsive behavior. And when
you approach it from that perspective, changing what
people eat may not be so radical after all.
Stephen Mihm teaches history at the University of
Georgia.
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