I don’t know what we’d do without you folks. You are the most helpful, caring, and dedicated professionals I have ever come across as a profession — across the board. My questions, comments, etc., are really intended for those dog owner who automatically assume a body of knowledge on a given subject just because the individual they’re asking has an advanced degree. I believe it’s important for all of us dog owners to recognize that each of us, in every field, has a range of specialities that do not necessarily qualify us as authorities on seemingly related subjects.

If you detected a hint of an emotion in my post, it may be my concern about the quality of commercial dog food and how it is represented through marketing efforts. “Meaty” flavor, “Crude” protein, and similar misnomers do a grave disservice to dogs and their owners. Thus, it also concerns me when some veterinarians — whom owners trust — are taken in by this hoopla. All too often, I have seen articles by veterinarians say, in effect, that a good quality commercial dog food is all any dog needs and than dogs do not need nutritional supplements.

Usually such articles have also made a scientific-sounding reference to the “risk” of an imbalance in the calcium-phosphorus ratio — as though that had credibility and as though that reference justified such a sweeping observation. I hate to see anybody duped — even medical professionals. We all know the incidence of many diseases and behavior problems in dogs (and people) is rising as we consume more additives, preservatives, emulsifiers, and other toxins — and as the sources of our foods become increasingly suspect. I’m sure you’d also agree that many diseases in dogs and humans can be found at sub-clinical levels where they’re not quite damaging enough to warrant aggressive therapy. We could also question the correlation between foods consumed and the alarmingly high upswing in allergies, asthma, and related diseases. And so on.

As long as the subject has turned to the relevance of nutrition in treating FM, I thought I’d change the subject heading. Perhaps the next person to respond will remove the [Was:...] portion and let’s discuss how nutrition can help or hurt PWF. I think it should be obvious to anyone with an open mind that there is no condition of the human body that cannot be made worse by faulty nutrition. It is equally obvious to me — and, I’m sure, to many others — that anyone’s physical condition can be improved by excellent nutrition. After all, what are our bodies made of if not of what we ingest? Our bones, muscles, nerves, body fluids and hormones — where can they come from if not from our food? If you don’t believe this, why waste money on food?

Surely there’s more to eating than just the pleasure of it. Until recently — and perhaps this is still true in some places — the conventional medical school curriculum devoted less than one hour over three years to the subject of nutrition. It is no wonder that many doctors think nutrition is of minor importance; they were taught that it is, which is one of the failures of modern Western medicine. Thus, many doctors tell their patients that if they eat a balanced diet there is no need for supplementary vitamins. However, if pressed to define a balanced diet, these doctors will either shrug or point to a pyramid chart on the wall that specifies a certain food groups and a certain number of servings of each.

What few doctors — or others who have never tried to grow their own food — know is that it is virtually impossible to obtain the same amount of nourishment from purchased food that one used to obtain when food was grown and consumed locally in soil that was fertilized with natural substances (that is, decomposed organic wastes.) Virtually all of the world’s soils have been so severely depleted today that the food that is harvested is already deficient in nutrients. Furthermore, shipping and storage techniques are rarely designed to preserve whatever nutrients are left in commercially produced food. So, while we may feed ourselves and our families the best food we can provide, the likelihood is still strong that we will not be nourished sufficient for robust good health.

“Selling Food for Fun and Profit: Doing It Safely”, is a 4 page booklet designed to help persons responsible for preparing food for festivals, fairs, reunions, church picnics, graduation parties to prepare and serve food safely. Specific directions for food handling are detailed with a checklist for operating a safe and clean temporary food service operation. Ask for Extension Bulletin E-2578 from Michigan State University Bulletin Office, 10-B Agriculture Hall, Michigan State University, East Lansing, MI 48824-1039. The cost is 50 cents each. Orders totaling less than $ 100 must be accompanied by payment.

Checks should be made payable to Michigan State University. What You Can’t See Can Hurt You and Your Kids E-2568 “What You Can’t See Can Hurt You and Your Kids” is for child care workers. This 17-page publication explains how to prevent food borne illness in a child care facility. The cost is $ 2.25 each and can be ordered from the MSU Bulletin office at the address indicated above. Nutrition Resources Guidebook 1995 (NRG95) gives you 200 pages of more than you ever wanted to know about food and nutrition resources. Fifty chapters on different topics include reviews, abstracts, references and ordering information for print, audio and video resources. Although Canadian resources are highlighted, important American materials are included.

American Dietetic Association publications are listed in the appropriate chapters. All proceeds from NRG95 sales (including writing fees) go to Dial-A-Dietitian Nutrition Information Society of B.C., a not-for-profit organization providing free information on food and nutrition to the public and food and health professionals. The aim is to have NRG95 in every library. You can help through personal contact with librarians in government agencies, universities, schools and in your community.

Associations Related to Nutrition & Food Telephone Information Services for Nutrition & Food Education Resources in Nutrition and Food Health-Related Associations and Community Resources General Nutrition and Health Promotion Dietary Standards, Guidelines and Recommendations Cultural and Ethnic Influences on Nutrition First Nations People and Nutrition; Health Promotion; Healthy Eating; Vegetarianism; Sports Nutrition; Dental Health; Bone Health; Vitamins & Minerals; Alternative Health; Weight Control; Eating Disorders.