Replied by Ted (Bangkok, Thailand)

Most people do not provide me with feedback on the website, except from my own personal sources. I get more questions than feedback, quite often the ratio is about 100: 1 on question:feedback ratios. Even personal sources, where most people do improved, quite often won't tell me unless I contacted them directly. For some reason when they do get better, at least where I live, I get no feedback.

In those areas that do work, I found N Acetyl Cysteine 500 mg/day, colloidal silver, baking soda+apple cider vinegar, baking soda + lime (lemon), helped.

The dose for colloidal silver appears to be 1 tablespoon 3 - 4 times a day.

But COPD is really an umbrella term, where the cause is "unknown". The ones I encountered were caused by cigarettes smoking. Usually keeping the body alkaline enough does improve breathing, and the usual dose appears to be taken alternatively 1/2 teaspoon of baking soda with apple cider vinegar twice a day in 1/2 glass of water, or 1/2 teaspoon of baking soda with 8 teaspoon of lime juice in 1/2 glass of water taken twice a day also. Vitamin A may be helpful in restoring some normal breathing pattern.

COPD cures can also be reduce by avoiding certain risk factors, such as cured meats, eating meats, overcooked foods, ready made foods, for example. In fact there is a study please see below.

Since nitrites is liked to this problem, I suspect the issue is peroxynitrites. While I do not have advanced equipment, I suspect peroxynitrites and nitrosamines are formed during cooking of cured meats at high temperatures. The body does produce sodium nitrite through the glial cells in the brain as a molecular messenger. Therefore reduce risk is possible with taking taking baking soda as the sodium nitrites don't degrade easily in alkaline blood environment to form nitric oxide or create peroxynitrites. Sodium nitrite are stable in alkaline and sodium ascorbate vitamin C will stabilize them also.

Therefore taking 500 mg of sodium ascorbate a day, baking soda 1/2 teaspoon twice a day, or the use of those with the apple cider and lime remedy is helpful too.

Sodium nitrite are somewhat synergistic also with another molecular messenger, trace hydrogen sulfide. Increase in hydrogen sulfide can easily be supplemented with taking soy milk, preferably unsugared. If it is sugared, often the concentration of sugar is about 10%, in which case it is necessary to drink at least 10 times (which reduces sugar to only 1%) more water to dilute the excess sugar so that it doesn't disturb the blood sugar. Ted"

American Journal of Respiratory and Critical Care Medicine Vol 175. pp. 798-804, (2007) 2007 American Thoracic Society doi: 10.1164/rccm.200607-969OC Original Article

Cured Meat Consumption, Lung Function, and Chronic Obstructive Pulmonary Disease among United States Adults Rui Jiang1, David C. Paik2, John L. Hankinson3 and R. Graham Barr1,4

1 Division of General Medicine, Department of Medicine, and 2 Department of Ophthalmology, College of Physicians and Surgeons, Columbia University, New York, New York; 3 Hankinson Consulting, Valdosta, Georgia; and 4 Department of Epidemiology, Mailman School of Public Health, Columbia University, New York, New York

Correspondence and requests for reprints should be addressed to R. Graham Barr, M.D., Dr.P.H., Columbia University Medical Center, 622 West 168th Street, PH 9 East-Room 105, New York, NY 10032. E-mail: [email protected]

Rationale: Cured meats are high in nitrites. Nitrites generate reactive nitrogen species that may cause nitrative and nitrosative damage to the lung resulting in emphysema.

Objective: To test the hypothesis that frequent consumption of cured meats is associated with lower lung function and increased odds of chronic obstructive pulmonary disease (COPD).

Methods: Cross-sectional study of 7,352 participants in the Third National Health and Nutrition Examination Survey, 45 years of age or more, who had adequate measures of cured meat, fish, fruit, and vegetable intake, and spirometry.

Results: After adjustment for age, smoking, and multiple other potential confounders, frequency of cured meat consumption was inversely associated with FEV1 and FEV1/FVC but not FVC. The adjusted differences in FEV1 between individuals who did not consume cured meats and those who consumed cured meats 1 to 2, 3 to 4, 5 to 13, and 14 or more times per month were -37.6, -11.5, -42.0, and -110 ml, respectively (p for trend < 0.001). Corresponding differences for FEV1/FVC were -0.91, -0.54, -1.13, and -2.13% (p for trend = 0.001). These associations were not modified by smoking status. The multivariate odds ratio for COPD (FEV1/FVC 0.7 and FEV1 < 80% predicted) was 1.78 (95% confidence interval, 1.29-2.47) comparing the highest with the lowest category of cured meat consumption. The corresponding odds ratios for mild, moderate, and severe COPD were 1.11, 1.46, and 2.41, respectively.

Conclusions: Frequent cured meat consumption was associated independently with an obstructive pattern of lung function and increased odds of COPD. Additional studies are required to determine if cured meat consumption is a causal risk factor for COPD.

Replied by Ted (Bangkok, Thailand)

Replied by Kim on 04/16/2007

Replied by Debbie (Limerick, Ireland) on 01/27/2015