How do you help someone with chronic fatigue syndrome (CFS) or fibromyalgia? While many people have many ideas, perhaps the biggest factor to keep in mind is that everyone is different. Our facility has had several studies published showing that the vast majority of people who suffer from these complaints using nutritional interventions have reported improvement.
Since everyone is different, we believe that nutritional recommendations need to be tailored to the individual. Some offices use blood, saliva, stool, and other tests to do this. In our clinic, we muscle-test using something called Reflex Nutrition Assessment. We do not advise the same diet nor avoiding the same foods to everyone who seemingly suffers from the same symptoms. But, the most common foods we have seen problems with clinically are bovine dairy, caffeine, wheat, and oats. In terms of nutritional supplements, they will vary again by the person. In the 1990s, I wrote a book with over 100 different protocols to help people who were tired. Anyone who thinks that one-size fits all for fatigue has simply not worked with enough tired people. If we believe that nutritional support for the thyroid is needed, we will tend to recommend herbs and/or glandulars to support the thyroid. Herbs may include sea vegetables, alfalfa, burdock, skullcap, broccoli (yes, broccoli), angelica, moss, and/or flaxseeds. We tend to use bovine thyroid, liver, and/or pituitary glandulars from New Zealand (a country I have visited four times). We also recommend 100% food nutrients including food selenium, food iodine, food zinc, food riboflavin, food niacinamide, food magnesium, and chromium GTF. We consider that 100% food nutrients are superior to others that are more commonly used (Thiel R. Natural vitamins may be superior to synthetic ones. Medical Hypotheses, 2000; 55(6):461-469). We often will also recommend non-GMO vegan-source l-tyrosine. We do something similar if we believe that the adrenal glands or heart need nutritional support, though the items will be different (like possibly food co-Q10 for heart and plant-source l-serine for adrenals). We tend to use herbs, glandulars, and even Chinese herbs for immune system support for many with tiredness complaints. For those whose muscles are tight, we tend to recommend food magnesium. For muscles and joints that hurt, we tend to recommend items like food sourced serrapeptase, bromelain, papain, acerola cherry, yucca, bovine tracheal cartilage, cayenne, horsetail, and/or devil’s claw. But again, it varies by person. Some people have anxiety and sleeping issues, and we will tend to consider food calcium, food magnesium, food-source vegetarian tryptophan, lemon balm, collinsonia root, glandulars, passion flower, ginkgo biloba, and/or food b vitamins. And yes, we also recommend digestive enzymes and many other items as we feel can help.
Overall in our clinic, studies show that 98.3% of those who follow our nutritional recommendations report improvement (Thiel, R. Efficacy of Glandulars and Herbs: The Result of 945 Cases. The Original Internist, Volume 19 (1), March 2012, 7-11). The longest study covered a three-month period. Related to those with CFS, one study found that 99.0% reported more energy (Thiel R. Chronic fatigue assessment and intervention: the result of 101 cases. ANMA & AANC J, 1996;1(3):17-19). Those with the least improvement seemed to be affected by some type of virus. For those who we felt that thyroid was a factor, we had two papers published. One found that 95.2% reported more energy (Efficacy of Glandulars and Herbs: The Result of 945 Cases), whereas another study found 100.0% reported more energy (Thiel R.J. Nutritional interventions for the thyroid. ANMA Monitor, 2000;4(1):6-14). A study for those with arthritis, fibromyalgia, and other musculoskeletal issues found that 98.8% reported improvement (Thiel R. Musculoskeletal pain relief for people with arthritis, lupus, and fibromyalgia. Townsend Letter for Doctors, 1999; 193/194:136-138). Another study that was just focused on people with fibromyalgia found that 100.0% reported improvement (Thiel R. Natural interventions for people with fibromyalgia. Townsend Letter for Doctors, 2000;208:66-67). That is not to say that everyone improved 100%, but that all in that study did report improvement. Over the past two decades, however, let me state that only one person (a male) who said he had fibromyalgia and followed our recommendations did not report any improvement. But all females with it have.
CFS and fibromyalgia are tricky conditions. Many things seem “to work.” But one size does not fit all. I hope by sharing this that those who suffer and those who are health care professionals will keep that in mind. It is this author’s view that people who suffer from either, need to actually see a natural health professional to assess them and make specific, personalized recommendations. While it is not one size fits all, a properly tailored nutritional approach can help nearly everyone who has complaints related to CFS or fibromyalgia
.Above submitted to the Townsend Letter, Summer 2017
Townsend Letter, the Examiner of Alternative Medicine, publishes a print magazine about alternative medicine, 10 times yearly, since 1983. Content is written by researchers, health practitioners and patients. As a forum for the entire alternative medicine community, we present scientific information (pro and con) on a wide variety of alternative medicine topics. www.townsendletter.com
Some of these studies (or citations) may not conform to peer review standards. Therefore, the results are not conclusive. Professionals can, and often do, come to different conclusions when reviewing scientific data. None of these statements have been reviewed by the FDA. All products distributed by Doctors’ Research, Inc. are nutritional and are not intended for the treatment or prevention of any medical condition.
Food Research International is Caribbean company dedicated to providing the highest quality nutritional supplements, in a form that is as close as possible to those naturally found in foods. It is well understood by nutrition researchers that we, as humans, should derive nutrition from food. It is our goal at Food Research to provide the best, scientifically researched, natural food supplements which meet the needs of those who live in our “modern” society. Food Research products are environmentally friendly. They are natural food complexes which have been shown to be better for the internal human environment.
Why are Food Research International products the best?
At least 98.97% of vitamins consumed are synthetic isolates, though they are often labeled as natural. Yet, there are no isolated USP nutrients that exist naturally. So, nearly all companies combine synthetic isolates with industrially-processed minerals in order to produce their vitamin-mineral formulas.
Food Research International is different.
None of our products contain any synthetic/isolated USP nutrients.
In order to obtain potencies that members of modern societies need, many of the nutrients in our products are hydroponically-grown to improve the concentration of nutrients in the specific raw foods that we use.
We essentially take advantage of a law of nature that a plant will absorb more of the nutrient when that nutrient is more available. Essentially, the plant is fed an enzyme-containing liquid that will be higher in one particular mineral. The plant will absorb more of that mineral, since more of it is present. The nutrient foods are grown in an FDA registered facility.
In reality we are duplicating the process of nature when we create food nutrients. Nature’s process takes inorganic, non-food substances from the soil and delivers them to the cells of the plant. This natural process is the merging of different elements into a union creating one. Creating a whole from different elements is nature in action. The best method of creating a union, like those created by nature, between inorganic fractions and the whole food matrix seems to be utilizing hydroponic technologies.
We wanted to supply the best possible form of nutrients so we looked into modern technologies that would be compatible with the natural life processes that nature uses to improve the nutrients in natural plants.
This led to the acquisition of foods combined with a natural cold fusion process. The definition of fusion is the merging of different elements into a union, creating an enhanced whole from different elements. A natural cold fusion process is used to produce superior nutrients that are always 100% food. Enhanced nutrients occur from the merging of specific elements through a living plant into a whole food matrix through low temperature hydroponic farming. The reason that the process is “cold” is in order to preserve the naturally-occurring enzymes and other beneficial substances in the foods. Many of the processes and equipment had to be custom-made or altered to accommodate our need to maintain the fresh frozen raw foods used to create the usable raw materials. Cold fusion processing was not an after thought. No expense was spared to create these cold fusion processes and the state of the art manufacturing plant needed to keep Food Research International products the best available on the planet.
Furthermore, this form of “cold fusion-hydroponic” farming is pesticide free, and hence the quality of the food nutrients produced this way can be considered superior to conventionally grown foods. After growing, the plant is then harvested and dried.
No Genetically-Modified Organisms (GMO) have ever been found in our nutrient foods upon average analysis (which means none have ever been detected any time that they have been tested for).
These superior foods are also free of artificial colors, preservatives, and similar chemicals. The grown nutrients are also HPLC (high performance liquid chromatography) validated. And the nutrient content of each batch is tested for potency.
Food Research International represents the best of all worlds: Real food nutrients, in real foods, with naturally occurring substances (such as enzymes, amino acids, lipids, and/or bioflavonoids) bottled and tested for potency.
We also have the best known refractive drying process of any food nutrients. You may also view information about the drying process.
Who heads up the Food Research? Food Research International Ltd. was intitially headed up by Clyde Skeete, of Barbados. Financial affairs handled by Canadian Barbara Gibbs.
The research group at Food Research consists of a variety of independent research scientists.
One researcher is Robert Thiel, Naturopath who also holds a Ph.D. in nutrition science. He has conducted, and had published, many scientific health studies. Thiel received the Leadership Award from the Orthomolecular Health Medicine Society. Thiel has been named Research Scientist of the Year, Physician of the Year, and Disability Researcher of the Year by the largest American naturopathic association. Doc. Thiel has had the only comprehensive paper published in a medical peer-reviewed journal (Medical Hypotheses) on the advantages of natural food vitamins over synthetic ‘nutrients’. He also specializes in nutritional interventions for fatigue, sports performance, and various genetic and non-genetic disabilities.
Another is Steve Xue Ph.D., who runs Natural Medicine Without Borders. Dr. Xue also teaches Alternative Medicine to senior students at Portland State University and aspects of Traditional Chinese Medicine at top TCM universities in China. Dr. Xue received the Best Teaching Award by the Center for Teaching Excellence of Ohio University and the Award for Excellence of Research by the College of Education of Arkansas State University. He has authored various papers and books. He also specializes in alternative interventions for communications disorders.
Another researcher is Dr. James Schutz who has a doctorate in nutrition. He works with Kay Minders who holds a B.S. in nutrition. Both Dr. Schutz and Ms. Minders are also a board certified holistic health practitioners. Dr. Schutz has been registered internationally as a specialist in fibromylagia, immune disorders, and nutrition. Ms. Minders also has been registered as a therapeutic specialist in nutrition and immune disorders. Both also work with genetic and non-genetic disabilities.
Input is also provided by health professionals throughout the world.
Why are Food Research nutrients better than isolated USP nutrients? Human beings should get their nutrition from foods. “The body is designed to handle foods” . It is important to realize “that in nature vitamins are never isolated. They are always present in the form of vitamin-complexes” [2-5]. Vitamins are natural complexes which produce a variety of actions in the body whereas some isolated USP vitamins are analogues of vitamins which appear to have at least some of these activities . Food nutrients are complexed just as nutrients found in all foods, because they are food. USP vitamins are synthesized (according to strict federal standards), standardized chemical isolates (as listed in the United States Pharmacopoeia or the USAN and USP Dictionary of Drug Names) ; they are not food.
It is well known among nutrition researchers that most essential minerals are not well absorbed (some are less than 1%) . “Bioavailability of orally administered vitamins, minerals, and trace elements is subject to a complex set of influences…In nutrition science the term ‘bioavailability’ encompasses the sum of impacts that may reduce or foster the metabolic utilization of a nutrient” . Studies show that natural food complex nutrients are better than isolated USP vitamins or inorganic mineral salts or mineral chelates [e.g. 9-25].
Vegetarian FOOD Nutrient
Compared to USP/Mineral Salt
More complete, as scientists teach that vitamin A is not an isolate 
More utilizable above 266mcg (Recommended Daily Intake is 400mcg) 
Over 15.6 times antioxidant effect 
Over 10 times the antirachitic effect 
Up to 4.0 times the free radical scavenging strength 
Safer for children 
7 times as effective in raising serum ionic calcium levels 
Up to 25 times more bioavailable 
Non-constipating, better absorbed 
Better absorbed and retained 
Nearly 2 times better retained 
Better absorption, better form [24,25]
Numerous university studies have concluded that supplements containing food nutrients are better than USP isolates. Food nutrients are better because they contain important enzymes, peptides, and phytonutrients CRITICAL to the UTILIZATION of vitamins and minerals which are not present in isolated USP nutrients. Published research has concluded that food vitamins are superior synthetic/USP vitamins.
References:  Whitney EN, Hamilton EMN. Understanding Nutrition, 4th ed. West Publishing, New York, 1987  Airola P. How to Get Well. Health Plus, Sherwood (OR), 1989  Olson JA. Vitamin A, retinoids, and carotenoids. In Modern Nutrition in Health and Disease, 8th ed. Lea & Febiger, Phil.,1994:287-307  Farrell PA, Roberts RJ. Vitamin E. In Modern Nutrition in Health and Disease, 8th ed. Lea & Febiger, Phil.,1994:326-358  DeCava JA. The Real Truth about Vitamins & Antioxidants. A Printery, Centerfield (MA), 1997  The United States Pharmacopeial Convention. USAN and USP Dictionary of Drug Names. Mack Printing, Easton (PA),1986  Turnland JR. Bioavailability of dietary minerals to humans: the stable isotope approach. Crit Rev Food Sci Nutr,1991;30(4);387-396  Schumann K, et al. Bioavailability of oral vitamins, minerals, and trace minerals in perspective. Arzneimittelforshcung,1997;47(4):369-380  Ha SW. Rabbit study comparing yeast and isolated B vitamins (as described in Murray RP. Natural vs. Synthetic. Mark R. Anderson, 1995, p:A3). Ann Rev Physiol,1941; 3:259-282  Thiel R. Natural vitamins may be superior to synthetic ones. Med Hypo.2000;55(6):461-469  Thiel R.J, Fowkes S.W. Can cognitive deterioration associated with Down syndrome be reduced? Medical Hypotheses, 2005; 64(3):524-532  Traber MG, Elsner A, Brigelius-Flohe R. Synthetic as compared with natural vitamin E is preferentially excreted as alpha-CEHC in human urine: studies using deuterated alpha-tocopherol acetates. FEBS Letters, 1998;437:145-148  Ross A.C. Vitamin A and Carotenoids. In Modern Nutrition in Health and Disease, 10th ed. Lippincott William & Wilkins, Phil, 2005: 351-375  Lucock M. Is folic acid the ultimate functional food component for disease prevention? BMJ, 2004;328:211-214  Williams D. ORAC values for fruits and vegetables. Alternatives, 1999;7(22):171  Thiel R. Vitamin D, rickets, and mainstream experts. Int J Naturopathy, 2003; 2(1)  Traber MG. Vitamin E. In Modern Nutrition in Health and Disease, 9th ed. Williams & Wilkins, 1999:347-362  Olson R.E. Vitamin K. In Modern Nutrition in Health and Nutrition, 9th ed. Williams & Wilkins, Balt., 1999: 363-380  Hamet P, et al. The evaluation of the scientific evidence for a relationship between calcium and hypertension. J Nutr, 1995;125:311S-400S  Ensminger AH, Ensminger ME, Konlade JE, Robson JRK. Food & Nutrition Encyclopedia, 2nd ed. CRC Press, New York, 1993  Wood R.J., Ronnenberg A.G. Iron. In Modern Nutrition in Health and Disease, 10th ed. Lippincott William & Wilkins, Phil, 2005: 248-270  Rude R.K., Shils M.E. Magnesium. In Modern Nutrition in Health and Disease, 10th ed. Lippincott William & Wilkins, Phil, 2005: 223-247  Biotechnology in the Feed Industry. Nottingham Press, UK, 1995: 257-267  Andlid TA, Veide J, Sandberg AS. Metabolism of extracellular inositol hexaphosphate (phytate) by Saccharomyces cerevisiae. Int J. Food Microbiology. 2004;97(2):157-169  King JC, Cousins RJ. Zinc. In Modern Nutrition in Health and Disease, 10 th ed. Lipponcott Williams & Wilkins, Phil., 2005:271-285
Some of these studies (citations) may not conform to peer review standards. Therefore the results are not conclusive. Professionals can, and often do, come to different conclusions when reviewing scientific data (peer-reviewed or not).
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