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Ulcer Free!: Nature's Safe & Effective Remedy for Ulcers
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About Ulcer Free!: Nature's Safe & Effective Remedy For
Product Description Over 4 million Americans are diagnosed annually with peptic ulcer disease. Many learn to live with the resulting heartburn, acid reflux, and stomach pain by taking over-the-counter antacids, but these products help only temporarily. Ulcer Free! provides an unbiased review of the various treatments―both conventional and alternative―that can stop the symptoms and actually heal the ulcers. Finally, it introduces the breakthrough nutrient Zinc-Carnosine, which can be used in conjunction with other treatments or alone. About the Author Georges M. Halpern, MD, PhD, attended medical school at the University of Paris, France. He subsequently received a PhD from the Faculty of Pharmacy, University of Paris XI—Chatenay Malabry. Dr. Halpern is board certified in internal medicine and allergy. Excerpt. © Reprinted by permission. All rights reserved. My interest in peptic ulcer disease is personal. I had a peptic ulcer. The year was 1962. I was chief resident in the maternity ward of a big city hospital just outside the center of Paris. Shifts lasted 36 hours. Between consultations, we performed a few Cesarean sections. On many occasions we saved the lives of poor, desperate women who had suffered at the hands of back-alley abortionists―at that time, abortion procedures were illegal. We also delivered babies whose mothers had been referred to us by midwives because they considered the births too risky. Getting any sleep was out of the question, and even when I managed to string together a few precious hours of shut-eye, they were usually interrupted by Gerard Zwang, a fellow doctor and the future author of Feminine Sexuality, who was even then researching his sexology masterpiece with the aid of vocal female partners on the other side of the paper-thin wall next to which I slept, or at least tried to sleep. The doctor who was the head of the maternity ward was a closet morphine addict. He actually forbade my colleagues and me from giving anesthetic or tetanus shots to our patients. It was a most stressful time. The food I managed to eat on the run was nondescript. The red wine I drank made coppers shine and my stomach cringe. I smoked a pack a day of non-filtered cigarettes. The chief resident in cardiology managed to melt the engine of my prized crimson Simca-1000. He forgot to check the oil and never noticed the fumes gushing out of the back of the car. I learned later that the man had no sense of smell. And to top things off, I was going through a very painful divorce. My ulcer pain was rhythmic. Like clockwork, it occurred four hours after each so-called meal I ate on the run. I controlled the pain with bismuth, my stomach medication of choice. An upper GI X-ray series confirmed my suspicions: it was an ulcer. “Second duodenum; quite unusual,” mumbled the radiologist. I kept on swallowing my bismuth subnitrate not knowing that it had the potential to induce severe brain damage. I injected myself with a concoction of vitamin C and iron that was horribly painful. In October of that year, I was drafted into the army. At the Château de Vincennes, an impressive dark castle on the outskirts of Paris that occasionally served as a state prison, I asked the physician on duty for some painkilling bismuth. This doctor was counting the minutes until his return to civilian life, but he managed to give me enough attention to notice my ulcer pain. After some initial tests, he called an ambulance. I was transported to a military hospital, where I got a gastroscopy with a rigid tube, quite different from the flexible tubes of today, another series of X-rays, more bismuth, and a confirmation of my diagnosis. I was relieved of my military duties. The training ship on which I was supposed to have been the physician on board left port without me on a twenty-month cruise around the world. Forty-two years later, the scar from my peptic ulcer is still visible on barium X-ray pictures. I stopped smoking thirty years ago. I eat―as
