Retinol Vitamin A Indispensable for Hearing Loss

Well, the more I read the better I am informed.  I can't always say that.  I read lots of articles and reports that are false, misleading, or oversell a vitamin or food.  Lots of misinformation out there that needs a conflicting opinion and some revision.  The other type of reports I come across consist of omitted data.  For example, when science and nutrition reporters tell us that Vitamin A is excellent for eyesight, they often point to the Vitamin A found in fruits and vegetables or phytonutrients, that nutrient being beta-carotene.  There are at least two kinds of Vitamin A that I am aware of--Retinol Vitamin A you get from animal meats and Beta Carotene Vitamin A obtained from fruits and vegetables, carrots being the most often hyped vegetable for its Vitamin A content. 

I found an article on the value of Vitamin A from Bill Sardi through Sally Fallon.  Fallon's article is elegant, concise, and to the point.  Sardi's article presents the data behind the finding--that Retinol Vitamin A is essential for treatment and to reverse hearing loss.  But a lot depends on those terms.  And not just Vitamin A Retinol tablets once or twice a week, though I am sure that even that small amount would work, but incorporating Vitamin A into daily meals.  See the list of Retinol Vitamin A foods below.  Not as difficult as you might first think.  Do you like liver--chicken or beef liver?  That is your Retinol Vitamin A powerhouse. Powerhouse because the other Vitamin Bs in liver produce a beautiful effect on muscle, nerves, and other tissue.  Also, fish oils.  Not all fish oils are created equal.  "Fish Oils" means you get all the parts of a fish, liver, brains, kidneys, everything.  Some manufacturers claim superior purity, but will have no liver in their fish oils.  It sounds to me that the liver of the fish is what you're after when you want Retinol Vitamin A.

First, here is Fallon's article published in October 2014, six months ago:

In these pages, we often report on vitamin A—that most necessary of all nutrients, found in very high levels in primitive diets but declared toxic by modern dietary authorities. Vitamin A supports vibrant health in so many ways—from formation and development of the fetus to hormone production to healthy eyes, skin and bones. A new report summarizes research showing that vitamin A supports a preventive, therapeutic and even regenerative role in hearing loss, and can even allay tinnitus—ringing in the ears. For example, a French study from as early as 1823 found that hearing levels were better among those who consumed the most vitamin A and also vitamin B12 from various foods, including red meat. A 1984 European study reported a 5-15 decibel improvement in patients with age-related hearing loss when given vitamins A and E. Other researchers reported that vitamin A deficiency results in a decline in the number of sensory cells in the nose, tongue and inner ear. A 1993 study reported in Science found that vitamin A can stimulate the regeneration of mammalian auditory hair cells. In 2009, Japanese researchers found that adults with the highest blood serum levels of vitamin A and carotenoids have the lowest risk for hearing loss. And, in 2014, researchers determined that vitamin A deficiency during pregnancy, especially during the early stages of fetal development “may predispose offspring to inner ear malformations and sensorial hearing loss.” These studies and several others are detailed in a fascinating report by Bill Sardi at knowledgeofhealth.com, May 21, 2014.

Next, here are a few key points from Sardi's article:

In the 1993 Science report researchers said: “sensorial hearing loss resulting from the loss of auditory hair cells is thought to be irreversible in mammals.  This study provides evidence that retinoic acid (Vitamin A) can stimulate the regeneration in vitro [in a lab dish] of mammalian auditory hair cells” in poisoned ear tissues of the lab rat.  “These results provide hope for recovery of hearing function in mammals after auditory hair cell damage,” said the report.  [Science April 30, 1993].  

FOOD SOURCES of VITAMIN A ABSORB READILY

Eat raw butter, egg yolks, liver from animals, cod liver oil, and heavy cream from grassfed cows.

What are true vitamin A foods – the foods that give the body retinol, not carotenes?

Liver from any animal, enjoy pasture-raised liver 2-3 times per week or take desiccated liver capsules daily.

    

     Fermented Cod Liver Oil, which is higher in vitamins (I recommend the Cinnamon Tingleflavor).    

     

     Regular Cod Liver Oil, the Weston A Price Foundation suggests this specific brand of cod liver oil capsules if the fermented option cannot be purchased. (However, there is some controversy that this cod liver oil is now stripped of the naturally-occurring vitamins during processing.)

     

     Egg yolks from hens foraging in pasture, ideally enjoy 2-4 egg yolks per day (Don’t worry about the cholesterol).

    

     Butter from grassfed cows. 

    

     Heavy cream from grassfed cows.

Sardi continues:

Another report said: “morphological (form and structure) experiments reveal different and in some ways contradictory results, but they showed that vitamin A seems to be essential for inner ear morpohogenesis.”  [Z Ernahrungswiss (European Journal Nutrition) June 1984].

. . .

By 1990 researchers fed two groups of guinea pigs a vitamin A-deficient and supplemented diet and reported that the vitamin A-fed group had greater sensitivity to sounds.  [Journal NutritionJuly 1990].  The researchers puzzlingly concluded that Vitamin A may increase the probability of noise-induced hearing loss without recognizing Vitamin A must be regenerative in some manner.  

VITAMIN A INJECTIONS?  A POWERFUL OPTION SAYS SARDI . . . 

In 2012 researchers at the University of Southern California reported on the use of Vitamin A injections (200,000 international units) among poorly nourished school children in Nepal.  It is assumed frequent childhood inner-ear infections would induce hearing loss.  Among children who had experienced inner ear infections, the Vitamin A-treated children were 42% less likely to have experienced hearing loss than non-vitamin-treated children.  [British Medical Journal Jan. 10, 2012]

"liver provides . . . An unidentified anti-fatigue factor."

Because of its Retinol A content and its saturation of important Vitamin Bs, liver maybe the best food for any kind of repair--from injury, from illnesses, from regular sports workouts.  

Two authors that I love are Sarah Corriher and her brother C. Thomas Corriher over at Healthwyze.  Ever since I followed their recommendation on removing a kidney stone with lemon juice and olive oil I was a convert.  From that point on I could not believe the wealth of knowledge they have at their site.  And it is well-visited and well-viewed.  They have plenty of healthy traffic, commentors and a few products to sell.  I love their site.  

At their site I found an article on the nutritional benefits of liver.  They argued that because the livers are the organ that filters out disease and toxic substances that the livers themselves may not be so edible.  The article was titled "Quick Tip: You Should Never Eat Liver."  I commented about it here. And I think that they are right.  That the organ meats, and especially the liver, should not be eaten regularly. But gosh darn it all if I don't feel better and fortified after each time I eat chicken livers.  I always feel better. Whether that is because I am on occasion Vitamin B deficient I don't know.  But every time I eat chicken livers my muscles and nerves feel great.  

Writing for Weston A. Price, Lynn Razaitis refers to livers as "a sacred food."  She writes:

Since history began, “liver has ranked above all other offal as one of the most prized culinary delights. Its heritage is illustrious–whether savored by young warriors after a kill or mixed with truffles and cognac for fine patés de foie gras.” So write Margaret Gin and Jana Allen, authors of Innards and Other Variety Meats (San Francisco, 1974).

Then a list of the nutritional benefits are posted:

So what makes liver so wonderful? Quite simply, it contains more nutrients, gram for gram, than any other food. In summary, liver provides:

·         

    1.  An excellent source of high-quality protein.

    2.  Nature’s most concentrated source of vitamin A.

    3.  All the B vitamins in abundance, particularly vitamin B12. 

    4.  One of our best sources of folic acid.

    5.  A highly usable form of iron.

    6.  Trace elements such as copper, zinc and chromium; liver is our best source of copper.

    7.  An unidentified anti-fatigue factor.

    8.   CoQ10, a nutrient that is especially important for cardio-vascular function.  

    9.  good source of purines, nitrogen-containing compounds that serve as precursors for DNA and RNA.

The author of the Weston A. Price article, Lynn Razaitis, in fact, addresses the toxicity issue raised by Corriher:

In spite of widespread tradition and abundant scientific evidence on the health benefits of liver, conventional nutritionists and government agencies now warn against its consumption. The putative dangers of eating liver stem from two concerns–the assumption that liver contains many toxins and the high level of vitamin A that it provides.

One of the roles of the liver is to neutralize toxins (such as drugs, chemical agents and poisons); but the liver does not store toxins. Poisonous compounds that the body cannot neutralize and eliminate are likely to lodge in the fatty tissues and the nervous system. The liver is not a storage organ for toxins but it is a storage organ for many important nutrients (vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron). These nutrients provide the body with some of the tools it needs to get rid of toxins.

Of course, we should consume liver from healthy animals–cattle, lamb, buffalo, hogs, chickens, turkeys, ducks and geese. The best choice is liver from animals that spend their lives outdoors and on pasture. If such a premier food is not available, the next choice is organic chicken, beef and calves liver. If supermarket liver is your only option, the best choice is calves liver, as in the U.S. beef cattle do spend their first months on pasture. Beef liver is more problematical as beef cattle are finished in feed lots. Livers from conventionally raised chicken and hogs are not recommended.

[end of Razaitis' remarks]

So according to Razaitis, the liver itself does not "store toxins"; instead, it "neutralizes them.  Does this mean then that the toxicity of liver meats is exaggerated or innocuous?  I mean how many people have gotten sick from eating chicken liver?  I have not.  So Corriher's argument is interesting, but it is not convincing.  Given my experience with eating chicken livers, I find them to be absolutely necessary for health and longevity.

I am sold on liver.  I like its Vitamin A content and how rich it is in Vitamin B.  For strength, it may be unbeatable.  If you are an athlete who is getting beaten up and dragged on the basketball court you may want to consider incorporating the kinds of liver recommended by Razaitis and Weston A. Price.

ZINC SUPPLEMENTATION IS ABSOLUTELY VITAL FOR PREGNANT WOMEN

"Zinc supplementation is absolutely vital for pregnant women."

By Sarah C. Corriher

"According to many pharmacists, zinc is the single greatest dietary supplement. Chemists, pharmacists and doctors alike glorify zinc supplementation. Some of them maintain that zinc will ward off all sickness. While this is not entirely true, zinc does nonetheless fight the rhinovirus, which is responsible for about a third of the common colds in adults, along with many other illnesses which exhibit flu-like symptoms. Zinc boosts the overall immune system to fight infections and speed recovery times. It is, therefore, a useful supplement for almost everyone. Deficiencies of zinc have been shown in studies to lead to decreased thyroid hormone levels, and hypothyroidism. Zinc supplementation is absolutely vital for pregnant women. If zinc was given to every mother-to-be, then a large portion of birth abnormalities, pre-eclampsia occurrences, and deformations could be avoided. Give zinc the same respect that you would give to folate (the superior version of folic acid) and calcium during pregnancy."

Okay, so zinc is excellent for the immune system.  But which is the best form of zinc to take?

BEST FORM OF ZINC
"Zinc sulfate and zinc oxide are among the most popular types of zinc [. . . ], but they are definitely not the best . . . . Zinc orotate is a chelated form of zinc that is more readily absorbed by the body than any other zinc supplement available. Manufacturers of it will usually boast about having this type, because they have good reason to. Zinc orotate passes through the membranes of cells easily, and it pulls the highest amounts of accompanying minerals into the cells, which leads to higher tissue concentrations of zinc and other beneficial nutrients." 

BEST FOOD SOURCES OF ZINC  

"Excellent food sources of zinc include cashews, almonds, kidney beans, flounder, and eggs." 

ZINC'S CONNECTION TO COPPER
Corriher explains that zinc works best in the presence of copper.  But avoid straight copper supplements she says.  Instead, use chlorophyll.
  

ChlorOxygen, recommended by Sarah
Corriher.

"The human body needs copper to properly utilize zinc, so zinc supplementation will yield poor results during a time of copper deficiency. Unfortunately, it is unsafe to supplement with copper directly. It is far too easy to overdose and to cause serious liver problems with direct copper consumption. There are unscrupulous individuals who sell colloidal copper for internal consumption on the Internet, but we warn you to beware of such scoundrels. You will find them astroturfing Internet forums with miraculous stories, and stories are just what they are. The safe way to supplement with copper is to get it indirectly through chlorophyll supplements. Chlorophyll contains enough copper to make a huge difference, and it includes compounds that work with the copper for its best utilization. It is virtually impossible to get an overdose through chlorophyll, and it helps health in many other ways."

ZINC OROTATE: IN WHAT DOSES?
Healthwyze recommends just using zinc orotate. Around 50mg each day should be an ideal amount. Be sure to get plenty of iron from dietary sources too.  

I recommend Optizinc.  Be sure to read the real benefits of zinc here.  You'll need supplementation.  

UPDATE . . . Monday, July 9, 2018.  When using the word "best" to describe any vitamin supplement what that refers to is absorbability.  For that IS the very reason for taking vitamins in the first place.  We take vitamins because we don't get enough or therapeutic levels of a certain nutrient to repair and restore, that, in fact, we are operating on low-level nutritional status.  What nutritional journalists refer to as deficiencies.  For zinc, there are two great forms: Zinc Acetate, which usually comes in those cold lozenges, and OptiZinc, which is methionine-bound zinc.  iHerb explains that " L-OptiZinc is a form of methionine-bound zinc that increases the bioavailability of zinc."

L-OptiZinc is the only high-potency zinc supplement FDA approved safe for human nutrition. L-OptiZinc is also an approved form of zinc for use in the EU in food supplements. In general, zinc is an essential mineral involved in regulating a large [number] of enzymes in the body. It is known as an antioxidant and immune boosting supplement and is most commonly supplemented to reduce the frequency of sickness and to support optimal testosterone levels. Zinc is highly involved in many enzyme systems in the body. Keeping normal zinc levels helps with the maintenance of these enzyme systems and acts as a hormonal and immune system aid. High dose zinc in response to the common cold (not taken preventatively, but only at the onset of sickness) appears to be effective in reducing the duration and severity of sickness. Zinc is also known to be circulating at lower levels in persons with acne relative to those without, and it is thought to be therapeutic by reducing the migration of immune cells to the skin and possibly reducing the effects of androgens on the skin. A number of trials using zinc for acne control note that standard to high supplemental dosages have a modest protective effect. L-OptiZinc is a form of methionine-bound zinc that increases the bioavailability of zinc. Methionine is the amino acid best absorbed by the body. L-OptiZinc is standardized to 20% zinc, consists of zinc bound to the more bioavailable "L" form of methionine. Some preclinical studies show that L-OptiZinc is absorbed better, retained longer and are more effective than other zinc supplements tested. Taking everything into account, I highly recommend this high-quality product manufactured by Now Foods with the reasonable price offered by iHerb. A single dose per day is what you need. I hope you'll find my review helpful to you. I am a strong advocate for scientific medical research and evidence-based information, and constantly want to differentiate between marketing hyperbole and real-world effects. If you like my review, please kindly click ‘Yes’. And also, please feel free to check out my page for more reviews by clicking my name 3827GreenWood at the top of this review. Best wishes and good health to everyone!  

Just make sure that OptiZinc is part of your daily multivitamin.

"A serving of organic spinach would be significantly more effective and safer than an aspirin a day."

This was interesting.  I, too, for years heard that aspirin was beneficial for circulation.  The last time I took aspirin was several years ago on a recommendation from Dr. Barry Sears, who recommended taking half a baby aspirin with fish oils to achieve excellent pain relief.  And it did.  I have had the best pain relief from this combination, and have never since taken any adult aspirin. 

But C. Thomas Corriher at Healthwyze.com says that aspirin is not good. He writes:

For years, we have been told that an aspirin a day keeps the heart attacks away. The poor science behind this belief is seriously flawed. 

Nevertheless, Bayer pharmaceuticals has had a heyday marketing aspirin to doctors and the public for preventative medicine. As a result of this marketing which twisted the results of otherwise valid studies, virtually every orthodox doctor in the United States now recommends aspirin to customers who have experienced heart problems. Millions of people ridiculously believe that heart attacks are caused by an aspirin deficiency.

Cashews are a rich source of magnesium.

The original studies from 1974 through 1988 showed that aspirin was not helpful for cardiovascular diseases. Then in 1989, another study was done, which tested aspirin that was buffered with magnesium (Bufferin brand). This type of aspirin, which acted as a magnesium supplement, reduced heart attacks by 44%. Since then, aspirin (not magnesium) has been recommended for those who have an increased risk of heart attacks. The magnesium content of the buffered aspirin that was used in the paradigm-shifting study was completely ignored; since after all, only a pharmaceutical could benefit health. Magnesium was institutionally ignored, even though it was the only differing ingredient in the aspirin that actually worked.

While some heart attacks can be prevented by the magnesium in buffered aspirin, the number of aneurysms and other internal bleeding issues rise proportionally because of the aspirin itself, to make the overall death rate about the same as those not 'supplementing' with aspirin. In other words, by recommending aspirin instead of magnesium, the establishment kills about as many people as they save; because they are going to great lengths to avoid promoting competing nutritional medicine.

Spinach is a rich source of magnesium.

A serving of organic spinach would be significantly more effective and safer than an aspirin a day. Magnesium is necessary for healthy heart function, and it is lacking in Western diets. Multiple studies have shown that magnesium reduces the risk of coronary heart disease and balances the heart rhythm.

"Vitamin A is the single most important vitamin for good vision, and eye development."

C. Thomas Corriher writes:

Beef contains vitamin A and Iron in readily absorbable organic formats.  Vitamin A is the single most important vitamin for good vision, and eye development.  While most people think of carrots as our primary source, there is tremendously more vitamin A to be found inside red meat, and vitamin A is not well absorbed from vegetable sources.  The type of vitamin A that is found in vegetables (beta-carotene) must first be converted to another form by the liver before it can be used by the body.  It is this type of vitamin A and the type found in dietary supplements, which results in vitamin A poisoning with large doses.  Just like in the case of non-organic iron, too much vegetable beta-carotene (vitamin A) can cause serious health problems, and can eventually prove fatal due to the burden on the liver.

However, retinol, the form of vitamin A which is found inside meat, particularly beef, has never been linked to overdoses.  The massive amounts of vitamin A that are found in beef should theoretically be capable of killing or causing serious symptoms (hair loss, disorientation, dizziness, peeling of the skin, jaundice, and etc.) if it were present as beta-carotene.  Yet no person has ever died from a steak overdose.  That is because organic protein-based retinol is easily absorbed and effectively utilized by the body, and any excess is easily flushed out.

The hysteria surrounding the dangers of iron has been ongoing for decades, due to children who ate iron supplements and died, or became seriously ill.  Men cannot eliminate iron properly, which is believed to be one of the main reasons for their shorter life expectancies.  However, iron remains a vital mineral, and is used by the body to carry oxygen to the cells.

Like with vitamin A, iron is poorly absorbed from vegetables, and a deficiency can result in anemia; which causes fatigue, dizziness, headaches, and cold sensitivities.  On a side note, the ability of iron to move oxygen throughout the cells explains why severe anemic patients have an increased risk of cancer, due to oxygen starvation and the acidosis it causes.  Nobel Prize winner Dr. Otto Warburg hypothesized that resveratrol (found in grapes, particularly muscadine) frees iron, enabling some men to live longer.  (This is the secret behind how red wines improve health.)  That relationship has now been proven again in modern studies.  Avoid drinking milk with meat (as forbidden by the Bible) for this prevents the absorption of iron.