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Is Your Diabetes Curable or Just Treatable?

Can Your Diabetes be Cured or Just Treated?

Diabetes can be the worst scourge to ever hit mankind. Its complications have magnified in the last 30 years or so and have set more souls up for shortened lives, than any other disorder, as this disorder is the gateway to future drug use and continued treatments, ultimately until death. The death is always premature. The grain industry and the pharmaceutical industry has made certain of this with a passion seldom matched by even our greatest artists, athletes and musicians, they are inflicting their will upon an unsuspecting public.

The desire of these industries to dominate our food supply and our pharmaceutical supply is ginormous. Their motivation has pushed them to force as many farmers as they can to grow their GMO seed, simply to sell more of their Roundup Herbicide. You know how dangerous that is by now. You should know that 1.3 million tons of it have been sprayed on your food or on feed for feedlots that goes directly into your meat. It’s this desire that has made carbs more glycemic today than they’ve ever been in history. This is what’s driving the diabetes pandemic today.              Get the book now!

The whole premise behind these posts is to prove that the only way you can prevent these horrendous diseases, is to stop the glycation that is responsible for them and the only way you can stop the glycation is to stop feeding it. It’s really a simple solution, just not an easy one because of the addiction factor. However, YOU and only YOU have control over this and it all depends on what YOU put in your mouth when you eat.

I’ll admit that that can be hard when you have a whole industry trying to get you to eat more of what it is that glycates. This is because they are connected to another industry that feeds off of the unsuspected that buy into this ruse, all those whom the glycation affects, the public.                                    Get the whole story!

With over 123,250 studies and reports available when I searched for diabetes and carbs on PubMed, it appears that this has been known for some time. There are studies on diabetes and carbohydrates dating from 1946. How could it have taken this long to put these pieces together?

The good news here is that there is a cure for diabetes. Thank you, Dr. Davis, for pointing it out for us. If you’re tired of treating your diabetes and poking yourself all the time, all one has to do to cure it or avoid it in the first place, is to not eat the food that is responsible for creating it and that is the starchy carbohydrates.

From PMC and PubMed,

Evidence of your carb intake and Diabetes

The only way out of this dilemma is to curb the carb usage completely. The following reports detail how carb ingestion leads directly to type2 diabetes, which ultimately leads to every modern disorder or disease;

The first one I looked at was from 1952; This study was so old, they still called glucose dextrose;

This was a difficult study to read and it only showed 8 diabetic patients. It didn’t mention which type they were either. It basically showed that an increase in carbohydrate consumption led to added glycogen and far stored in the body, clearly showing the link between carbs and fat. This study is older than I. Why have I not heard anything about it? Where were the warnings? Where they too afraid of upsetting an industry, so safeguard the public’s health?

This again is evidence that carbs and diabetes were being researched in 1945, as this report is from May 1945.

This is PubMed’s explanation of carbohydrates and how the glycemic index works. It helps to know how diabetics are thinking and how they need to keep track of the glucose levels in their blood.

  • Issues in Nutrition:Carbohydrates.

Carbohydrates include sugars, starches, and dietary fibers. Resistant starches resemble fiber in their behavior in the intestinal tract, and may have positive effects on blood glucose levels and the gut microbiome. Fibers are classified as soluble and insoluble, but most fiber-containing foods contain a mixture of soluble and insoluble fiber. Soluble fiber has been shown to lower low-density lipoprotein cholesterol levels. Many artificial sweeteners and other sugar substitutes are available. Most natural sources of sweeteners also are energy sources. Many artificial sweeteners contain no kilocalories in the amounts typically used. Sugar alcohols may have a laxative effect when consumed in large amounts. Glycemic index and glycemic load are measurements that help quantify serum glucose response after ingestion of particular foods. These measurements may be affected by the combination of foods consumed in a given meal, and the glycemic index may vary among individuals eating the same meal. Eating foods with a low glycemic index may help prevent development of type 2 diabetes. There is no definitive evidence to recommend low-carbohydrate diets over low-fat diets for long-term weight loss; they are equally effective.

They stop short of saying that if you don’t eat carbs you can avoid diabetes, so let me be the first to tell you, you don’t need to eat carbohydrates. Carbs, the way they’re grown today, makes them as dangerous as arsenic.

This article published online on Dec 10, 2016, disputes the importance large amounts of carbohydrates in the diet;

Carbohydrates are essential nutrients that are used as a primary source of energy. Carbohydrate utilization should be properly controlled, as abnormal regulation of carbohydrate metabolism is associated with diseases, such as diabetes, cardiovascular diseases, and stroke. These metabolic syndromes have become a serious problem in developed countries, and there is an increased need for research examining the influence of carbohydrates on animal physiology. Diets enriched in glucose, a major carbohydrate, are also associated with accelerated aging in several model organisms, including yeast and Caenorhabditis elegans (C. elegans). Genetic factors that mediate the effects of high glucose diets on aging have been identified during the last decade, mostly through the use of C. elegans. In this review, we describe studies that determine the effects of carbohydrate-enriched diets on aging by focusing on the mechanisms through which evolutionarily conserved pathways mediate the lifespan-altering effects of glucose in C. elegans. These include the insulin/insulin-like growth factor-1, sterol-regulatory element-binding protein, and AMP-activated protein kinase signaling pathways. We also discuss the effects of various carbohydrates and carbohydrate-derived metabolites on aging in model organisms and cultured mammalian cells. Finally, we discuss how dietary carbohydrates influence health and aging in humans.

Would you consider this evidence that carbs should be, for the most part, limited to small portions…as small as possible.

  • Effect of type and amount of dietary carbohydrate on biomarkers of glucose homeostasis and C reactive protein in overweight or obese adults: results from the OmniCarb trial.

OBJECTIVE:

The glycemic index (GI) of dietary carbohydrate is thought to affect glucose homeostasis. Recently, the Effect of Amount and Type of Dietary Carbohydrates on Risk for Cardiovascular Heart Disease and Diabetes Study (OmniCarb) trial reported that a low-GI diet did not improve insulin sensitivity. We conducted this ancillary study of the OmniCarb trial to determine the effects of GI and carbohydrate content on glucose homeostasis and inflammation.

RESEARCH DESIGN AND METHODS:

OmniCarb was a randomized cross-over feeding study conducted in overweight or obese adults without diabetes (N=163). Participants were fed each of 4 diets for 5 weeks with 2-week washout periods. Weight was held constant. Diets were: high GI (GI≥65) with high carbohydrate (58% kcal), low GI (GI≤45) with low carbohydrate (40% kcal), low GI with high carbohydrate, and high GI with low carbohydrate. We measured glycated albumin (GA), fructosamine, and high sensitivity C reactive protein (CRP) at baseline and following each dietary period. These biomarkers were compared within-person between diets.

RESULTS:

The study population was 52% female and 50% black. Mean age was 53 (SD, 11) years; mean body mass index was 32 (SD 6) kg/m2. Reducing GI had no effect on GA or fructosamine, but increased fasting glucose in the setting of a high-carbohydrate diet (+2.2 mg/dL; p=0.02). Reducing carbohydrate content decreased GA in the setting of a high-GI diet (-0.2%; p=0.03) and decreased fructosamine in the setting of a low-GI diet (-4 µmol/L; p=0.003). Reducing carbohydrate while simultaneously increasing GI significantly reduced both GA (-0.2%; p=0.04) and fructosamine (-4 µmol/L; p=0.009). Neither reducing GI nor amount of carbohydrate affected insulin or CRP.

CONCLUSIONS:

Reducing carbohydrate, regardless of high or low GI, decreased GA and fructosamine. This suggests that reducing carbohydrate content, rather than GI, is a better strategy for lowering glycemia in adults at risk for diabetes.

Would you consider this as evidence that carbs should be, for the most part, limited to small portions…as small as possible. Need I say more?

  • [Composition of macronutrients in the diabetic diet].

The diabetic diet is one of the pillars of diabetes treatment. The rapid development of knowledge relating to the treatment of diabetes also includes diet. The paper focuses on the importance of a diet in the treatment of type 2 diabetes and prevention of atherosclerosis. Its main goal is to assess the impact of a composition of macronutrients on individuals with type 2 diabetes. The paper is divided into several parts, each of which ends with a conclusion. The first part examines weight reduction. The diet aimed at a weight loss is effective, it can effectively prevent diabetes, it leads to improvements in glucose control and reduction of the risk factors for atherosclerosis, however it will not impact on cardiovascular morbidity and mortality until after more than 20 years. The second part deals with “healthy” foods. The studies exploring this area are not convincing. The only really rational component of food in relation to atherosclerosis is dietary fibres. Important is a balanced diet combined with regular physical activities. The third part focuses on the composition of macronutrients. It turns out that, considering a low-calorie diet, the effects of high- and low-carbohydrate diets on people with diabetes are similar with regard to weight loss and lowering of HbA1c, however the low-carbohydrate diet is associated with lower glycemic variability and a reduced need for anti-diabetic drugs. We do not know how the comparison of the two extreme diets would come out regarding individuals with a high energy diet. Currently it is useful to focus on the quality of individual macronutrients. Choose foods containing carbohydrates with a low glycemic index and high fibre foods, prefer fats that contain a low proportion of saturated fatty acids. The fourth part discusses the recent recommendation of the Czech Diabetes Society regarding the composition of macronutrients in the diabetic diet. As compared with the diet proposed earlier, lower intake of fibre-rich carbohydrates and higher intake of proteins and fats with a low content of saturated fatty acids is now recommended. Experts’ recommendations on this subject are included. Key words: atherosclerosis – diabetic diet – HbA1c – macronutrients – low-carbohydrate diet – obesity – dietary fibres – high-carbohydrate diet – health food.

  • Adverse effects on insulin secretion of replacing saturated fat with refined carbohydrate but not with monounsaturated fat: A randomized controlled trial in centrally obese subjects.

BACKGROUND:

Current dietary guidelines recommend the replacement of saturated fatty acids (SAFAs) with carbohydrates or monounsaturated fatty acids (MUFAs) based on evidence on lipid profile alone, the chronic effects of the mentioned replacements on insulin secretion and insulin sensitivity are however unclear.

OBJECTIVE:

To assess the chronic effects of the substitution of refined carbohydrate or MUFA for SAFA on insulin secretion and insulin sensitivity in centrally obese subjects.

METHODS:

Using a crossover design, randomized controlled trial in abdominally overweight men and women, we compared the effects of substitution of 7% energy as carbohydrate or MUFA for SAFA for a period of 6 weeks each. Fasting and postprandial blood samples in response to corresponding SAFA, carbohydrate, or MUFA-enriched meal-challenges were collected after 6 weeks on each diet treatment for the assessment of outcomes.

RESULTS:

As expected, postprandial non-esterified fatty acid suppression and elevation of C-peptide, insulin and glucose secretion were the greatest with high-carbohydrate (CARB) meal. Interestingly, CARB meal attenuated postprandial insulin secretion corrected for glucose response; however, the insulin sensitivity and disposition index were not affected. SAFA and MUFA had similar effects on all markers except for fasting glucose-dependent insulin tropic peptide concentrations, which increased after MUFA but not SAFA when compared with CARB.

CONCLUSION:

In conclusion, a 6-week lower-fat/higher-carbohydrate (increased by 7% refined carbohydrate) diet may have greater adverse effect on insulin secretion corrected for glucose compared with isocaloric higher-fat diets. In contrast, exchanging MUFA for SAFA at 7% energy had no appreciable adverse impact on insulin secretion.

Carboholics and Diabetics; This is your warning to steer clear of carbs if you want to control your diabetes. There is no literature that can definitively prove that you must eat carbs to survive.

Are these enough reports to prove how directly influence diabetes? After reading this can you see the logic in controlling your diabetes by controlling your carb intake? Where are the warnings from the FDA and the USDA? Don’t they care about what they’re recommending? Don’t they understand because of their recommendations, they’re sending millions of Moms and Dads, sisters and brothers, husbands and wives to their slow, expensive, painful deaths?

These are free reports that are available to everyone. All you have to do is search for them at the National Library of Medicine in the National Institute of Health. There are literally 100s of thousands of reports on the effects of glycation that remain hidden in the PubMed and PMC databases except to the few who look through them.  The only ones looking through this database are the drug companies looking for more ways to make money. Nobody is looking to warn anyone of the dangers of this food.

My question is why? The answer I get is, “there’s no money in it”. That’s is why I said in my first book, it would be a shame if profits and money weren’t the primary motivating factors in our society, but they are, and we have to live with it. That’s why I choose not to buy into it. It’s the same choice you have.

Is Your Dementia Curable or Just Treatable?

Can Your Dementia or Alzheimer’s, Osteoarthritis, IBS/ IBD, Lupus or Other Disease of Inflammation be Cured or Just Treated?

This poses an interesting question osteoarthritis and dementia have something in common? Yes, they do. They are diseases of inflammation and inflammation is caused by glycation. It’s these glycative cytokines and plaques that are responsible for all the damage that is responsible for all diseases of inflammation. They are also related to IBS, IBD, Lupus, Psoriasis, COPD, and every other disease that is influenced by inflammation, which would include most heart diseases and cancer. I posted those entries on different pages because of the extent of each one. That alone tells me to stay clear of anything that creates glycation.

Unfortunately, like arthritis, much of the damage has already been done and can’t be undone.  However, you can stop the decline immediately and start some recovery. Just realize that the recovery will take twice as long as it took for you to create this quagmire in the first place. That only means that you must stop the glycation as soon as possible. (I suggest immediately, with a 3-day water only fast.) This will give your body more time to repair the damage.

Since the body needs proteins and cholesterol to operate and doesn’t need the sugar, that leaves only one type of food to be responsible for glycation, carbs. I’ve learned through my research that the body can create all the glucose it needs with a process called gluconeogenesis. Gluconeogenesis is a process your body goes through whenever is needs glucose and has none readily available.

I produce this glucose with your own glycogen. That’s what your body turns glucose into when you eat it. That is what makes me question our need to eat glucose. If your body can create what it needs, why eat it? You can live perfectly well without it because your body can make it.

Why then, were we fed the line, for 50 years that we had to make grains (the foundation of glucose in the body) the largest part of our diet? Could it be because these studies started about 60 years ago? They intensified 30 years ago when Monsanto took over GD Searle pharmaceuticals. This was also about the time when the whole grain ruse started, convincing the public to consume massive amounts of this carcinogenic, atherosclerotic, inflammatory food. Do you wonder now, why all the disease exists?

When you cure a disease, you have nothing to treat. Where’s the money flow in our medical industry? It flows through the treatment process. Every hospital proves this, every weight loss clinic proves this, every orthopedic clinic proves this. Actually, every clinic proves this. If a cure was found for all modern disease, what would it do to the health and medical industries? Reduce it to treating emergencies only?  In several other posts, I show you how reducing carb consumption will reduce emergencies as well. (That’s where this really gets good.) It has something to do with its effect on your emotions.

Because of the growing list on the Real Poisoning of America – Glycation, it’s become evident that I need to display a different post for the different types of damage that glycation induces. For all forms of dementia, I’ll reserve this notice for that purpose only. All reports Of CVDs and other heart disorders will be located on the Atherosclerosis page.  Cancers will be in a separate post as well with all other diseases and disorders inflammation is responsible for.

The whole premise behind these posts is to prove that the only way you can prevent these horrendous diseases, is to stop the glycation that is responsible for them and the only way you can stop the glycation is to stop feeding it. It’s really a simple solution, just not an easy one because of the addiction factor. However, YOU and only YOU have control over this and it all depends on what YOU put in your mouth when you eat.

I’ll admit that that can be hard when you have a whole industry trying to get you to eat more of what it is that glycates. This is because they are connected to another industry that feeds off of the unsuspected that buy into this ruse, all those whom the glycation affects, the public.

Probably the first condition to hit you will be IBS of IBD, Irritable Bowel Syndrome or Inflammatory Bowel Disease. It was just submitted in this year;

Prevalence and Impact of Inflammatory Bowel Disease-Irritable Bowel Syndrome on Patient-reported Outcomes in CCFA Partners.

Abstract

BACKGROUND:

Inflammatory bowel disease (IBD) patients with persistent symptoms despite no or minimal inflammation are frequently described as having an overlap of IBD and irritable bowel syndrome (IBD-IBS). Limited data are available on how IBS impacts the individual patient with IBD. In this study, we aimed to evaluate the prevalence of IBD-IBS and investigate its impact on patient-reported outcomes.

METHOD:

We performed a cross-sectional analysis within the CCFA Partners Study. Bivariate analyses and logistic regression models were used to investigate associations between IBD-IBS and various demographic, disease factors, and patient-reported outcomes including anxiety, depression, sleep disturbances, pain interference, and social satisfaction.

RESULTS:

Of the 6309 participants included, a total of 1279 (20%) reported a coexisting IBS diagnosis. The prevalence of IBD-IBS in this cohort was similar within disease subtypes. A diagnosis of IBD-IBS was associated with higher narcotic use compared with those with no IBS diagnosis for both Crohn’s disease, 17% versus 11% (P < 0.001) and ulcerative colitis/indeterminate colitis, 9% versus 5% (P < 0.001). Quality of life, as measured by Short Inflammatory Bowel Disease Questionnaire (SIBDQ) was lower in patients with IBD-IBS compared with those without. IBD-IBS diagnosis was associated with anxiety, depression, fatigue, sleep disturbances, pain interference, and decreased social satisfaction.

CONCLUSIONS:

In this sample of patients with IBD, high prevalence of concomitant IBS diagnosis was observed. IBD-IBS diagnosis was associated with increased narcotic use and adverse patient-reported outcome. Appropriate diagnosis, treatment, and counseling may help improve the functional status of IBD-IBS patients and decrease narcotic use.

My appropriate treatment for this disorder isn’t a treatment. Those always lead to more treatments. I propose a cure. All the inflammation involved in these disorders can be controlled by your intake of carbs, meaning, by going keto you can avoid all inflammation. How fat would that go to providing relief?

IBS and IBD aren’t the only inflammatory disorders, there are several others such as Lupus;

BACKGROUND:

Early diagnosis is important for the outcome of lupus nephritis (LN). However, the pathological type of lupus nephritis closely related to the clinical manifestations; therefore, the treatment of lupus nephritis depends on the different pathological types.

OBJECTIVE:

To assess the level of monocyte chemotactic protein (MCP-1), fractalkine (Fkn), and receptor for advanced glycation end product (RAGE) in different pathological types of lupus nephritis and to explore the value of these biomarkers for predicting the prognosis of lupus nephritis.

METHODS:

Patients included in this study were assessed using renal biopsy. Class III and class IV were defined as the proliferative group, class V as non-proliferative group, and class V+III and class V+IV as the mixed group. During the follow-up, 40 of 178 enrolled patients had a poor response to the standard immunosuppressant therapy. The level of markers in the different response groups was tested.

RESULTS:

The levels of urine and serum MCP-1, urine and serum fractalkine, and serum RAGE were higher in the proliferative group, and lower in the non-proliferative group, and this difference was significant. The levels of urine and serum MCP-1 and serum RAGE were lower in the poor response group, and these differences were also significant. The relationship between urine MCP-1 and urine and serum fractalkine with the systemic lupus erythematosus disease activity index was evaluated.

CONCLUSION:

The concentration of cytokines MCP-1, fractalkine, and RAGE may be correlated with different pathology type of lupus nephtitis. Urine and serum MCP-1 and serum RAGE may help in predicting the prognosis prior to standard immunosuppressant therapy.

Do you have Lupus? Were you told not to eat your bagels for breakfast? If you weren’t, then it’s probably because someone needed you back for treatment.

This following report dated

Background/Purpose: HMGB1, which may act as a proinflammatory mediator, has been proposed to contribute to the pathogenesis of multiple chronic inflammatory and autoimmune diseases including systemic lupus erythematosus (SLE); however, the precise mechanism of HMGB1 in the pathogenic process of SLE remains obscure.

Method: The expression of HMGB1 was measured by ELISA and western blot. The ELISA was also applied to detect proinflammatory cytokines levels. Furthermore, nephritic pathology was evaluated by H&E staining of renal tissues. Results: In this study, we found that HMGB1 levels were significantly increased and correlated with SLE disease activity in both clinical patients and murine model. Furthermore, gain- and loss-of-function analysis showed that HMGB1 exacerbated the severity of SLE. Of note, the HMGB1 levels were found to be associated with the levels of proinflammatory cytokines such as TNF-α and IL-6 in SLE patients. Further study demonstrated that increased HMGB1 expression deteriorated the severity of SLE via enhancing macrophage inflammatory response. Moreover, we found that receptor of advanced glycation end products played a critical role in HMGB1-mediated macrophage inflammatory response.

Conclusion: These findings suggested that HMGB1 might be a risk factor for SLE, and manipulation of HMGB1 signaling might provide a therapeutic strategy for SLE.

Listed below from PubMed or PMC or the FDA are reports of studies done on the effects of glycation and its influence in osteoporosis or any disease influenced by inflammation.

Abstract

Only three decades ago adipose tissue was considered inert with little relationship to insulin resistance. Similarly, bone has long been thought purely in its structural context. In the last decade, emerging evidence has revealed important endocrine roles for both bone and adipose tissue. The interaction between these two tissues is remarkable. Bone marrow mesenchymal stem cells give rise to both osteoblasts and adipocytes. Leptin and adiponectin, two adipokines secreted by fat tissue, control energy homeostasis, but also have complex actions on the skeleton. In turn, the activities of bone cells are not limited to their bone remodeling activities, but also to modulation of adipose sensitivity and insulin secretion. This review will discuss these new insights linking bone remodeling to the control of fat metabolism and the association between diabetes mellitus and osteoporosis.

Conclusion

Chronic hyperglycemia profoundly affects multiple tissues and directly affects the frequency of complications in diabetes mellitus. Hypoinsulinemia is the primary hormonal disturbance leading to T1DM, whereas insulin resistance causing hyperglycemia is the principal event in T2DM. As discussed, bone mineral density is a relatively poor surrogate for defining bone structure during long-standing hyperglycemia. Low bone mass is often detected in T1DM although the pathogenesis is likely to be multifactorial. On the other hand, BMD can be low, normal or increased in T2DM. Yet both forms of diabetes are associated with an increased risk of fracture. In part, higher rates of fracture can be related to neuropathic, nephropathic and retinopathic changes that lead to a greater risk of falling. In addition, low body weight, hypoinsulinemia, low serum levels of IGF-I and altered gonadal steroids favor a catabolic state in the skeleton of Type I diabetics. The presence of obesity and T2DM, although associated with increased cortical bone mass, does not translate to a lower fracture risk, and paradoxically may enhance risk. Hyperglycemia can lead to degenerative changes in bone quality through advanced end product glycation, which particularly affects collagen cross-linking. Not surprisingly, one of the classic late clinical features of diabetes mellitus, i.e. vascular calcification, is associated with lower bone mass and impaired bone strength. Those two processes may be linked to reduced renal function and aberrant deposition of calcium in blood vessels rather than in the appropriate collagen matrix. Notwithstanding the potential numerous insults associated with sustained hyperglycemia, several recent developments suggest there is now a greater awareness of the skeleton as both a target of diabetic complications and a potential pathogenetic factor in the disease itself.

The following study looked at the brains of Alzheimer’s disease patients. It’s dated Jan 3, 2017. They officially label Alzheimer’s disease as type 3 diabetes;

Abstract

The brain of patients with Alzheimer disease (AD) showed the evidence of reduced expression of insulin and neuronal insulin receptors, as compared with those of age-matched controls. This event gradually and certainly leads to a breakdown of the entire insulin-signaling pathway, which manifests insulin resistance. This, in turn, affects brain metabolism and cognitive functions, which are the best-documented abnormalities in AD. These observations led Dr. de la Monte and her colleagues to suggest that AD is actually a neuroendocrine disorder that resembles type 2 diabetes mellitus. The truth would be more complex with understanding the role of Aβ derived diffusible ligands, advanced glycation end products, and low-density lipoprotein receptor-related protein 1. However, now it’s known as “brain diabetes” and is called type 3 diabetes mellitus (T3DM). This review provides an overview of “brain diabetes” focusing on the reason why the phenomenon is called T3DM.

Evidence of inflammation’s role in myasthenia gravis, dated Jan 3, 2017; I used to have a granddaughter with myasthenia gravis, as I recall at that time, there was no cause. I guess the cause wasn’t known then. It’s a nice thing that it is now, but who is suggesting that we remove the instigating factor from this equation, the glucose that is responsible for the glycation? I can’t believe that there are only a few of us;

Abstract

This study describes specific patterns of elevated inflammatory proteins in clinical subtypes of myasthenia gravis (MG) patients. MG is a chronic, autoimmune neuromuscular disease with antibodies most commonly targeting the acetylcholine receptors (AChRab), which causes fluctuating skeletal muscle fatigue. MG pathophysiology includes a strong component of inflammation and a large proportion of patients with early onset MG additionally present thymus hyperplasia. Due to the fluctuating nature and heterogeneity of the disease, there is a great need for objective biomarkers as well as novel potential inflammatory targets. We examined the sera of 45 MG patients (40 AChRab seropositive and 5 AChRab seronegative), investigating 92 proteins associated with inflammation. Eleven of the analysed proteins were significantly elevated compared to healthy controls, out of which the three most significant were: matrix metalloproteinase 10 (MMP-10; p = 0.0004), transforming growth factor alpha (TGF-α; p = 0.0017) and extracellular newly identified receptor for advanced glycation end-products binding protein (EN-RAGE) (also known as protein S100-A12; p = 0.0054). Further, levels of MMP-10, C-X-C motif ligand 1 (CXCL1) and brain-derived neurotrophic factor (BDNF) differed between early and late onset MG. These novel targets provide valuable additional insight into the systemic inflammatory response in MG.

The following report was submitted Dec 29, 2016, and explains the damage that oxidative stress, apoptosis, autophagy and inflammation play in kidney disease;

Diabetic kidney disease (DKD) can occur in approximately 30-40% of both type 1 and type 2 diabetic patients. The well-established features of DKD include increased serum glucose levels along with chronic low-grade inflammation, OxS, increased advanced glycation end products, sorbitol accumulation, increased hexosamine, and protein kinase C pathway activation. On the other hand, accumulating evidence suggests that novel pathways including apoptosis and autophagy might also play important roles in the pathogenesis and progression of DKD. In this review, the integrated mechanisms of inflammation, oxidative stress, apoptosis, and autophagy are discussed in the pathogenesis as well as the progression of DM and DKD.

This following report dated Feb 2017 shows the importance of sRAGE involved in lung infections and other inflammatory precursors to lung cancer;

Abstract

BACKGROUND:

The membrane-bound isoform of the receptor for advanced glycation end products (FL-RAGE) is primarily expressed by alveolar epithelial cells and undergoes shedding by the protease ADAM10, giving rise to soluble cleaved RAGE (cRAGE). RAGE has been associated with the pathogenesis of several acute and chronic lung disorders. Whether the proteolysis of FL-RAGE is altered by a given inflammatory stimulus is unknown. Pseudomonas aeruginosa causes nosocomial infections in hospitalized patients and is the major pathogen associated with chronic lung diseases.

CONCLUSIONS:

These data are the first to suggest that inhibition of FL-RAGE shedding, by affecting the FL-RAGE/cRAGE levels, is a novel mechanism for controlling inflammation to acute P. aeruginosa pneumonia. sRAGE in the alveolar space sustains inflammation in this setting.

Below is evidence that the destruction of glycation starts before you were ever born, thanks to your mother’s glucose ingestion. This is where your addiction began. Do you think if she knew how much harm she was inflicting, she would do it again? That would depend on her addiction;

Abstract

Ectopic calcifications in intervertebral discs (IVDs) are known characteristics of IVD degeneration that are not commonly reported but may be implicated in structural failure and dysfunctional IVD cell metabolic responses. This study investigated the novel hypothesis that ectopic calcifications in the IVD are associated with advanced glycation end products (AGEs) via hypertrophy and osteogenic differentiation. Histological analyses of human IVDs from several degeneration stages revealed areas of ectopic calcification within the nucleus pulposus and at the cartilage endplate. These ectopic calcifications were associated with cells positive for the AGE methylglyoxal-hydroimidazolone-1 (MG-H1). MG-H1 was also co-localized with Collagen 10 (COL10) and Osteopontin (OPN) suggesting osteogenic differentiation. Bovine nucleus pulposus and cartilaginous endplate cells in cell culture demonstrated that 200 mg/mL AGEs in low-glucose media increased ectopic calcifications after 4 d in culture and significantly increased COL10 and OPN expression. The receptor for AGE (RAGE) was involved in this differentiation process since its inhibition reduced COL10 and OPN expression. We conclude that AGE accumulation is associated with endochondral ossification in IVDs and likely acts via the AGE/RAGE axis to induce hypertrophy and osteogenic differentiation in IVD cells. We postulate that this ectopic calcification may play an important role in accelerated IVD degeneration including the initiation of structural defects. Since orally administered AGE and RAGE inhibitors are available, future investigations on AGE/RAGE and endochondral ossification may be a promising direction for developing a non-invasive treatment against the progression of IVD degeneration.

From the study report itself, dated Nov 2016;

Ectopic calcifications were present in human IVDs of various degeneration stages and often co-localized with MG-H1… endochondral ossification. There is a need for non-invasive therapies to prevent or reverse early degenerative IVD changes. Currently, there is a phase 3 clinical trial using the orally bioavailable RAGE inhibitor Azeliragon (TTP488; trial for Mild Alzheimer’s disease), suggesting additional anti-AGE drugs are available. A clinical study further reported that restriction of oral AGE intake reduced systemic AGE levels and improved insulin resistance in humans with type 2 diabetes (Uribarri et al., 2011), suggesting that effects of AGEs might be reversible. Importantly, we observed indications for endochondral ossifications in human IVDs already in grade II IVDs, a stage at which preventative treatment could still inhibit further degeneration. In conclusion, accumulation of the AGE MG-H1 was associated with endochondral ossifications, hypertrophy and osteogenic differentiation in human IVDs and mechanistic investigations on IVD cells showed a direct relationship involving RAGE, suggesting that AGE/RAGE could be a potential therapeutic target. Further investigations in animal experiments are warranted to assess whether targeting AGEs via the AGE/RAGE axis can potentially provide a non-invasive treatment option for preventing progression of IDD

This report makes me wonder, how long will it take until the FDA or the USDA to wake up and realize that what they’re recommending everyone eat is actually what’s making everyone sick. Then I think about who controls the FDA and the USDA, it somehow nullifies my curiosity, I know who is responsible. A multinational chemical company intent on bolstering their profits at whatever cost may be brought about their actions.

It’s when those actions bolster the profits of another related industry that I get bothered. When I see people conned into consuming foods that make them sicker every day, I get a little upset. When I see this, I see my mother died because she bought into this ruse herself. This makes this ruse the most dangerous con game ever to hit mankind.

The following report submitted Mar 2, 2009, details the beginning of glycation from the fundamental elements of glucose, glyoxal and methylglyoxal, and their roles in aging and disease;

  • Protein and nucleotide damage by glyoxal and methylglyoxal in physiological systems – role in aging and disease

Glyoxal and methylglyoxal are potent glycating agents. Glycation of proteins is a complex series of parallel and sequential reactions collectively called the Maillard reaction. It occurs in all tissues and body fluids. Early stage reactions in glycation of protein by glucose lead to the formation of fructosyl-lysine (FL) and N-terminal amino acid residue-derived fructosamines. Later stage reactions form stable end-stage adducts called advanced glycation endproducts (AGEs). FL degrades slowly to form AGEs – and also glyoxal and methylglyoxal. In contrast, glyoxal and methylglyoxal react with proteins to form AGE residues directly and relatively rapidly. 

Glycation by glyoxal and methylglyoxal, and the related influence of Glo1 are now emerging as playing a critical role in aging and disease processes – vascular complications associated with diabetes renal failure, Alzheimer’s disease, and tumorigenesis and multidrug resistance in cancer chemotherapy. They may also have roles in pathologic anxiety, autism, obesity and other disorders. 

Again, this is just one of 804 return reports from a search of Lymphoma and glycation. To think that one has nothing to do with the other is what the FDA and the USDA seem to be doing in the continued recommendations to eat the food that does the glycating. If you were to tell me that the influence of Monsanto’s execs in the offices and agencies had nothing to do with these decisions to alert the public about the dangers in what they’re eating, I’d have to tell you that you are completely misinformed. Can I sell you some ocean front property in Kansas?

Does this mean that you’re stupid? Absolutely not. It just means that you’ve been duped like everyone else. It’s really easy to do. All you have to do is taste the food. One taste and you’re hooked. Since it doesn’t kill you immediately, it’s assumed safe. This assumption is what’s killing America and the rest of the world. This is the most deadly assumption to make, bread is safe to eat. Bread nowadays is deadly.

The next report I looked at was from Nov 10, 2016, and it displays the extent this industry will go to, to simply allow this addiction to killing as many people as it possibly can, by it to continue. Its purpose is to show the benefits of Bazedoxifene, a new drug being tested for reducing apoptosis and oxidative stress when all they have to do is to recommend the cessation of the consumption of grains and sugar that leads to the glycation that is responsible for all these diseases. They’re not interested in arresting it or abating it. Their sole interest is to expand its influence, to addict more and more people. This appears to be done solely to increase the profits of the pharmaceutical industry. It explains the benefits of a new drug that the industry wants to impose upon the people, probably in the guise of helping the people;

  • Bazedoxifene Ameliorates Homocysteine-Induced Apoptosis and Accumulation of Advanced Glycation End Products by Reducing Oxidative Stress in MC3T3-E1 Cells.

Abstract

Elevated plasma homocysteine (Hcy) level increases the risk of osteoporotic fracture by deteriorating bone quality. However, little is known about the effects of Hcy on osteoblast and collagen cross-links. This study aimed to investigate whether Hcy induces apoptosis of osteoblastic MC3T3-E1 cells as well as affects enzymatic and nonenzymatic collagen cross-links and to determine the effects of bazedoxifene, a selective estrogen receptor modulator, on the Hcy-induced apoptosis and deterioration of collagen cross-links in the cells. Hcy treatments (300 μM, 3 mM, and 10 mM) increased intracellular reactive oxygen species (ROS) production in a dose-dependent manner. Propidium iodide staining showed that 3 and 10 mM Hcy induced apoptosis of MC3T3-E1 cells. Moreover, the activities of caspases-8, 9, and 3 were increased by 3 mM Hcy. The detrimental effects of 3 mM Hcy on apoptosis and ROS production were partly reversed by bazedoxifene and 17β estradiol. In addition, real-time PCR, immunostaining and Western blot showed that 300 μM Hcy decreased the expression of lysyl oxidase (Lox). Furthermore, 300 μM Hcy increased extracellular accumulation of pentosidine, an advanced glycation end product. Treatment with bazedoxifene ameliorated Hcy-induced suppression of Lox expression and increase in pentosidine accumulation. These findings suggest that high-dose Hcy induces apoptosis of osteoblasts by increasing oxidative stress, and low-dose Hcy decreases enzymatic collagen cross-links and increases pentosidine accumulation, resulting in the deterioration of bone quality. Bazedoxifene treatment effectively prevents the Hcy-induced detrimental reactions of osteoblasts. Thus, bazedoxifene may be a potential therapeutic drug for preventing Hcy-induced bone fragility.

Even though we’ve had an idea of the damage of glycation and what causes it for over 30 years, This industry is still concentrating on making new drugs. Drugs always have side effects that lead to more drugs, yet this is this industry’s modus operandi. They don’t know how to operate otherwise. It’s the ties to the grains industry that I object to and the power we’ve given to these industries, simply to allow the public to continue to feed their addiction. You might as well tell us to stand in front of a racing bus or semi. You’re basically selling us the same thing, future time in the hospital;

Abstract

Elevated plasma homocysteine (Hcy) level increases the risk of osteoporotic fracture by deteriorating bone quality. However, little is known about the effects of Hcy on osteoblast and collagen cross-links. This study aimed to investigate whether Hcy induces apoptosis of osteoblastic MC3T3-E1 cells as well as affects enzymatic and nonenzymatic collagen cross-links and to determine the effects of bazedoxifene, a selective estrogen receptor modulator, on the Hcy-induced apoptosis and deterioration of collagen cross-links in the cells. Hcy treatments (300 μM, 3 mM, and 10 mM) increased intracellular reactive oxygen species (ROS) production in a dose-dependent manner. Propidium iodide staining showed that 3 and 10 mM Hcy induced apoptosis of MC3T3-E1 cells. Moreover, the activities of caspases-8, 9, and 3 were increased by 3 mM Hcy. The detrimental effects of 3 mM Hcy on apoptosis and ROS production were partly reversed by bazedoxifene and 17β estradiol. In addition, real-time PCR, immunostaining and Western blot showed that 300 μM Hcy decreased the expression of lysyl oxidase (Lox). Furthermore, 300 μM Hcy increased extracellular accumulation of pentosidine, an advanced glycation end product. Treatment with bazedoxifene ameliorated Hcy-induced suppression of Lox expression and increase in pentosidine accumulation. These findings suggest that high-dose Hcy induces apoptosis of osteoblasts by increasing oxidative stress, and low-dose Hcy decreases enzymatic collagen cross-links and increases pentosidine accumulation, resulting in the deterioration of bone quality. Bazedoxifene treatment effectively prevents the Hcy-induced detrimental reactions of osteoblasts. Thus, bazedoxifene may be a potent therapeutic drug for preventing Hcy-induced bone fragility.

This displays the true despair of this problem, an industry more intent on driving profits than healing the people they affect. Their only interest is in making more drugs to allow the continuation of an addiction that’s putting more people in the hospital than any other one thing. To me, that is the definition of criminal behavior. This is a clear indication of legal extortion….and we allow it to continue, to feed our addiction.

This next report dated Oct 18, 2016, shows the influence of Metformin on the AGE population in our blood. It turns out to be another way to get you to take more drugs, as this drug encourages increased levels of CML (another AGE).

Abstract

Metabolic syndrome (MetS) is considered one of the most important public health problems. Several and controversial studies showed that the role of advanced glycation end products (AGEs) and their receptor in the development of metabolic syndrome and therapeutic pathways is still unsolved. We have investigated whether plasma pentosidine, carboxymethyl-lysine (CML), and soluble receptor for advanced glycation end products (sRAGE) levels were increased in patients with MetS and the effect of metformin in plasma levels of pentosidine, CML, and sRAGE. 80 control subjects and 86 patients were included in this study. Pentosidine, CML, and sRAGE were measured in plasma by enzyme-linked immunosorbent assay (ELISA). Plasma pentosidine, CML, and sRAGE levels were significantly increased in patients compared to control subjects (P < 0.001, P < 0.001, and P = 0.014, resp.). Plasma levels of pentosidine were significantly decreased in patients who received metformin compared to untreated patients (P = 0.01). However, there was no significant difference between patients treated with metformin and untreated patients in plasma CML levels. Plasma levels of sRAGE were significantly increased in patients who received metformin and ACE inhibitors (P < 0.001 and P = 0.002, resp.). However, in a multiple stepwise regression analysis, pentosidine, sRAGE, and drugs treatments were not independently associated. Patients with metabolic syndrome showed increased levels of AGEs such as pentosidine and CML. Metformin treatment showed a decreased level of pentosidine but not of CML. Therapeutic pathways of AGEs development should be taken into account and further experimental and in vitro studies merit for advanced research.

The purpose of this study was to look at Metformin’s effect on two different AGEs, pentosidine and CML. Again the emphasis is on finding ways to keep the glycating substances in the diet and offering treatment only, not in finding a cure. That would involve removing the glycating substances from the diet and that would hurt the grain industry. Their treatment though, involves the continuation of their prescribed drug regimen. This is why they pay the prettiest reps to sell their drugs to all the doctors who prescribe them.

Dated May 2016 is this report on the role of DAMP in inflammation, cancer and tissue repair;

Abstract

PURPOSE:

This review aimed to take stock of the current status of research on damage-associated molecular pattern (DAMP) protein. We discuss the Janus-faced role of DAMP molecules in inflammation, cancer, and tissue repair. The high-mobility group box (HMGB)-1 and adenosine triphosphate proteins are well-known DAMP molecules and have been primarily associated with inflammation. However, as we shall see, recent data have linked these molecules to tissue repair. HMGB1 is associated with cancer-related inflammation. It activates nuclear factor kB, which is involved in cancer regulation via its receptor for advanced glycation end-products (RAGE), Toll-like receptors 2 and 4. Proinflammatory activity and tissue repair may lead to pharmacologic intervention, by blocking DAMP RAGE and Toll like receptor 2 and 4 role in inflammation and by increasing their concentration in tissue repair, respectively.

METHODS:

We conducted a MEDLINE search for articles pertaining to the various issues related to DAMP, and we discuss the most relevant articles especially (ie, not only those published in journals with a higher impact factor).

FINDINGS:

A cluster of remarkable articles on DAMP have appeared in the literature in recent years. Regarding inflammation, several strategies have been proposed to target HMGB1, from antibodies to recombinant box A, which interacts with RAGE, competing with the full molecule. In tissue repair, it was reported that the overexpression of HMGB1 or the administration of exogenous HMGB1 significantly increased the number of vessels and promoted recovery in skin-wound, ischemic injury.

IMPLICATIONS:

Due to the bivalent nature of DAMP, it is often difficult to explain the relative role of DAMP in inflammation versus its role in tissue repair. However, this point is crucial as DAMP-related treatments move into clinical practice.

Another study proving the role of glycation in the pathogenesis of arthritis proves once again how inflammation is the result of glycation, something you have control over:

  • The potential role of advancedglycation end products (AGEs) and soluble receptors for AGEs (sRAGE) in the pathogenesis of adult-onset still’s disease.

BACKGROUND:

Accumulating evidence has demonstrated a pathogenic role of advanced glycation end products (AGEs) and receptors for AGEs (RAGE) in inflammation. Soluble RAGE (sRAGE), with the same ligands-binding capacity as full-length RAGE, acts as a “decoy” receptor. However, there has been scanty data regarding AGEs and sRAGE in adult-onset Still’s disease (AOSD). This study aimed to investigate AGEs and sRAGE levels in AOSD patients and examine their association with clinical characteristics.

METHODS:

Using ELISA, plasma levels of AGEs and sRAGE were determined in 52 AOSD patients, 36 systemic lupus erythematosus(SLE) patients and 16 healthy controls(HC). Their associations with activity parameters and disease courses were evaluated.

RESULTS:

Significantly higher median levels of AGEs were observed in active AOSD patients (16.75 pg/ml) and active SLE patients (14.80 pg/ml) than those in HC (9.80 pg/ml, both p < 0.001). AGEs levels were positively correlated with activity scores (r = 0.836, p < 0.001), ferritin levels (r = 0.372, p < 0.05) and CRP levels (r = 0.396, p < 0.005) in AOSD patients. Conversely, significantly lower median levels of sRAGE were observed in active AOSD patients (632.2 pg/ml) and active SLE patients (771.6 pg/ml) compared with HC (1051.7 pg/ml, both p < 0.001). Plasma sRAGE levels were negatively correlated with AOSD activity scores (r = -0.320, p < 0.05). In comparison to AOSD patients with monocyclic pattern, significantly higher AGEs levels were observed in those with polycyclic or chronic articular pattern. With treatment, AGEs levels declined while sRAGE levels increased in parallel with the decrease in disease activity.

CONCLUSION:

The elevation of AGEs levels with concomitant decreased sRAGE levels in active AOSD patients, suggests their pathogenic role in AOSD.

Juvenile arthritis is shown in this study to be the product of glycation, again something you have control over by what goes in your body for food. If you or your child suffers from this, your only cure is to stop the glycation. The older you are the less you can reverse. But if you’re young enough, you may be able to reverse a majority of it.

Background

The involvement of high mobility group box-1 (HMGB1) in various inflammatory and autoimmune diseases has been documented but clinical trials on the contribution of this pro-inflammatory alarmin in children with juvenile idiopathic arthritis (JIA) and systemic lupus erythematosus (SLE) are basically absent. To address the presence of HMGB1 and a soluble receptor for advanced glycation end products (sRAGE) in different subtypes of JIA and additionally in children with SLE, we enrolled a consecutive sample of children harvested peripheral blood as well as synovial fluids (SF) at diagnosis and correlated it with ordinary acute-phase reactants and clinical markers.

Methods

Serum and synovial fluids levels of HMGB1 and sRAGE in total of 144 children (97 with JIA, 19 with SLE and 27 healthy controls) were determined by ELISA.

Results

The children with JIA and those with SLE were characterised by significantly higher serum levels of HMGB1 and significantly lower sRAGE levels compared to the healthy controls. A positive correlation between serum HMGB1 and ESR, CRP, α2 globulin was found while serum sRAGE levels were inversely correlated with the same inflammatory markers in children with JIA. Additionally, high level of serum HMGB1 was related to hepatosplenomegaly or serositis in systemic onset JIA.

Conclusion

The inverse relationship of the HMGB1 and its soluble receptor RAGE in the blood and SF indicates that inflammation triggered by alarmins may play a role in pathogenesis of JIA as well as SLE. HMGB1 may serve as an inflammatory marker and a potential target of biological therapy in these patients. Further studies need to show whether the determination of HMGB1 levels in patients with JIA can be a useful guideline for detecting disease activity.

What’s important is that you stop the glycation as soon as possible to arrest to glycation. The secret to this cure is an end to all glycation. The magic of this cure is the end of the hunger cycle.

Are these enough reports to prove how directly influence diabetes? After reading this can you see the logic in controlling your diabetes by controlling your carb intake? Where are the warnings from the FDA and the USDA? Don’t they care about what they’re recommending? Don’t they understand because of their recommendations, they sending millions of Moms and Dads, sisters and brothers, husbands and wives to their slow, expensive, painful deaths?

These are free reports that are available to everyone. All you have to do is search for them at the National Library of Medicine in the National Institute of Health. There are literally 100’s of thousands of reports on the effects of glycation that remain hidden in the PubMed and PMC databases except to the few who look through them.  The only ones looking through this database are the drug companies looking for more ways to make money. Nobody is looking to warn anyone of the dangers of this food.

My question is why? The answer I get is, “there’s no money in it”. That’s is why I said in my first book, it would be a shame if profits and money weren’t the primary motivating factors in our society, but they are, and we have to live with it. That’s why I choose not to buy into it. It’s the same choice you have.

The Glucose Ruse to Feed You Disease, Compliments of the Grain and Pharmaceutical Industries

The Glucose Ruse to Feed You Disease

This is a matter of your health being engineered without your knowledge or consent. The engineering, in this case, is not good. Actually, it’s creating pain where none should exist. Our food supply industry may be the most important industry concerned when it comes to our health. As everyone knows, ‘you are what you eat’, so it’s vital that what you eat won’t make you sick. Unfortunately, for those who still masturbate their taste buds with their addiction to sugar, this couldn’t be further from the truth. It’s those who have fallen for this glucose ruse. Our food supply has been hijacked by the same industry that treats you for the illness their food supplies. Granted the healthcare industry is vital to our health, but I submit that it wouldn’t be as important as it is today if we paid more attention to what we eat. Because I now watch what I eat, I can change the “we” to “you”, meaning “you” have to watch what you eat. (All that means is that you still have an addiction to break, I don’t, I broke mine three years ago.) Because of this addiction, you’ve doomed yourself unwittingly to a lifetime of medications. That is unless you’re one of the .05% who shows no ill effects from glycation. I have yet to meet one of them. If you eat at a restaurant or buy groceries at a grocery store, you’re subject to this addiction. It’s in their food everywhere you look. You actually look for it because you love to eat it. You love their advertising. What’s not to love, it’s full of attractive people selling you what appears to provide health, but in all reality provides nothing but the opposite, as it’s responsible for most all pain, most all disease, all brain damage, all atherosclerosis, all diseases affiliated with inflammation, and this is just for starters.

Monsanto has politically engineered their dominance of your food supply and subsequent health by forcing as many farmers as they can to use Monsanto’s seed companies’ GMO seed to grow their crops. Monsanto has many seed companies. Their control over the seed industry is mirrored by their control over the pharmaceutical industry because they can use the seed companies to influence the profits of their drug companies. , owns 15 crop seed companies all selling GMO seed for their contracted farmers to grow. Five of these companies sell seed for wheat crops. That’s the seed that grows the wheat that’s ground into flour for your bread and crackers. Their contracted farmers have to grow Monsanto’s GMO seed at risk of facing legal action if caught growing anything else. This is how Monsanto controls what goes on your table to eat. This is also how Monsanto forces you into purchasing the Celebrex, made by GD Searle Pharmaceuticals. Searle has been part of Monsanto since 1985. The Celebrex is what your doctor prescribes for your arthritis that’s caused by the glycation set up from the grain diet you’ve been on all your life. After you get arthritis that you will inevitably get from eating their GMO grains, you’ll be begging your doctor for that prescription for the Celebrex. Then you’ll get to deal with the side effects of the Celebrex that it inevitably has and presents to the body. That’s the damage to your body from the drug side of their industry.  The damage from the crop seed side includes crops that are not only GMO seed, they are laden with Roundup, the glyphosate herbicide that works by inhibiting enzymes from doing what they supposed to do by instructing cells how to operate. Even though Monsanto claims that these enzyme inhibitors affect only targeted enzymes, the rise in cancer alone, that the nation has seen since the mid to late 80’s, has told a completely different story. The rise in these disorders is directly caused by an increase in the glycation that occurs in the blood by the high glucose laden grains this company forces their farmers to grow. That means that the food going on your table is engineered to make you need the medications that the pharmaceutical side of Monsanto’s companies sells.

 According to Wikipedia; “In December 1997 Monsanto merged with Pharmacia and Upjohn.[14] The agricultural division became a wholly owned subsidiary of the “new” Pharmacia; Monsanto’s medical research division, which included products such as Celebrex.[61]

GD Searle and Pharmacia are the other side of Monsanto’s multinational chemical companies,  that includes now,  Pfizer and Upjohn, as well. GD Searle was purchased by Monsanto in 1985 two years after Monsanto started dabbling in GMO crops.  In 1993 GD Searle file for a patent for Celebrex, its widely used arthritis drug. I’ll bet you didn’t know that it is Monsanto’s seed companies that force their contracted farmers to grow GMO seed designed to make you need their Celebrex. Is this what you thought you were buying when you bought those corn chips last time? Was this what you thought you were buying when you purchased those pretzels? Whether it was or not, that’s what you got. You also got all the rest of the damage that glycation does to the body, which includes cataracts, atherosclerosis, cancer and dementia as well. You’re also subjecting yourself to the hunger cycle, probably the worst manifestation of a carb diet. The more carbs you eat, the hungrier your get. That’s a cycle that can’t be broken if you don’t stop the fuel that feeds it. Stopping the fuel is the only way to stop the glycation. That means that it’s the only way to stop the inflammation, which means it’s the only way to stop the illness and disorder that glycation is responsible for.

This study done on glycative effects and Alzheimer’s disease was completed in 2005. Glycation of cholesterol into amyloid plaque was researched in this study. It showed that the plaque was responsible for Alzheimer’s disease. Where were the warnings then? It’s now 15 years later and millions of people have died from Alzheimer’s disease. The question I ask is why? Why weren’t we notified of this revelation 14 years ago? It’s been in the archives of PubMed since then. Why the delay? How many more must die before this news of the glycative effects of glucose, is released to the media to inform the public of this devastating news?

5-aminoimidazole-4-carboxamide-1-beta-4-ribofuranoside (AICAR) attenuates the expression of LPS- and Aβ peptide-induced inflammatory mediators in astroglia

J Biol Chem. 1985 Sep 5;260(19):10629-36.

Glycation of amino groups in protein. Studies on the specificity of modification of RNase by glucose.

Watkins NGThorpe SRBaynes JW.

This study done on the effects of glucose on glycation was done in September 1985. Have you seen or heard of any part of this report prior to today? I haven’t. I had to search for it. The question I have is why wasn’t the public notified of this revelation? Were the research results suppressed so as to hide the truth from the public? I have to wonder.

About this same time, according to Wikipedia; In 1985, Monsanto acquired G. D. Searle & Company, a life sciences company focusing on pharmaceuticals, agriculture and animal health. In 1993, its Searle division filed a patent application for Celebrex,[42][43] which in 1998 became the first selective COX‑2 inhibitor to be approved by the U.S. Food and Drug Administration (FDA).[44] Celebrex became a blockbuster drug and was often mentioned as a key reason for Pfizer‘s acquisition of Monsanto’s pharmaceutical business in 2002.[45]

What wasn’t disclosed publicly was the benefit that the stockholders retained when the merger was finalized. Stockholders of Pharmacia retained 23% of their control in the new Pfizer. You wouldn’t think that would have an influence in what they do to grow their customer base to sell more drugs, would you? Regardless of what you think, it does, and they do care. Monsanto sends this industry most of their customers just from the damage their food does to those who eat it. This industry has grown to accommodate those customers, mostly with their diabetes industry and ever expanding interests in dementia. Inflammation,  cancer and atherosclerosis, just for starters.

Was it coincidence? I have to wonder. Since then Monsanto has made moves to control all of the grain industry in America, by contracting farmers to grow no other seed than their own GMO seed. This forces the farmers who do this, to spray massive amounts of herbicide on those crops. The herbicide they spray is Monsanto’s Roundup, a glyphosate herbicide that works by inhibiting the actions of enzymes. Enzymes are important proteins in the body as they’re cell signaling proteins that instruct cells how to operate. This is important because it’s that instruction that the cells need to not become glycation. Otherwise, without that enzyme, you create inflammation. Inflammation is the foundation of all modern diseases. This is why grains are slowly killing those who eat them, cutting their lives short, to the tune of 2,684 deaths every day, that can be attributed to these killing field grains. These signaling cells are cells like hormones and cytokines that affect your body’s functions. If these aren’t working because of any enzyme inhibitor floating around in your blood, it’s going to lead to glycation and disease. This is the scary part of this story, if you eat bread, crackers, corn chips or anything flour is used in (whether it’s wheat flour or corn flour), your eating this herbicide along with your bread and cornpone.

Did you have any idea that this was being done to you without your consent or knowledge? I didn’t until I did this research. Did you have time to do your research? Why not? If you couldn’t, wouldn’t you think that we need some regulation in the field? The FDA and the USDA are supposed to provide that. With Monsanto’s control of each of those agencies, how much honest regulation do you think could take place? The regulation that does take place, takes place only for the benefit of Monsanto and Pfizer, not the consumer. We end up the lab rats in  this experiment. In my opinion, this is a failed experiment and should be shut down as soon as possible.

This study was complete in September 1985, about the same time Monsanto acquired G.D. Searle Pharmaceuticals. 8 years later they filed for a patent for Celebrex, their arthritis pain killer drug. Celebrex is a Cox 2 NSAID with the following side effects and concerns, according to Searle, and I’m listing all of them;

Contraindications

NSAIDs may be used with caution by people with the following conditions:[6]

Irritable bowel syndrome[6]

  • Persons who are over age 50, and who have a family history of GI (gastrointestinal) problems[6]
  • Persons who have had past GI problems from NSAID use[6]

NSAIDs should usually be avoided by people with the following conditions:[6]

Adverse effects

The widespread use of NSAIDs has meant that the adverse effects of these drugs have become increasingly common. Use of NSAIDs increases risk of having a range of gastrointestinal(GI) problems.[16] When NSAIDs are used for pain management after surgery they cause increased risk of kidney problems.[17]

An estimated 10–20% of NSAID patients experience dyspepsia. In the 1990s high doses of prescription NSAIDs were associated with serious upper gastrointestinal adverse events, including bleeding.[18] Over the past decade, deaths associated with gastric bleeding have declined.

NSAIDs, like all drugs, may interact with other medications. For example, concurrent use of NSAIDs and quinolones may increase the risk of quinolones’ adverse central nervous system effects, including seizure.[19][20]

There is argument over the benefits and risks of NSAIDs for treating chronic musculoskeletal pain. Each drug has a benefit-risk profile [21] and balancing the risk of no treatment with the competing potential risks of various therapies is the clinician’s responsibility.

Combinational risk

If a COX-2 inhibitor is taken, a traditional NSAID (prescription or over-the-counter) should not be taken at the same time.[22][not in citation given] In addition, people on daily aspirin therapy (e.g., for reducing cardiovascular risk) must be careful if they also use other NSAIDs, as these may inhibit the cardio protective effects of aspirin.

Rofecoxib (Vioxx) was shown to produce significantly fewer gastrointestinal adverse drug reactions (ADRs) compared with naproxen.[23] This study, the VIGOR trial, raised the issue of the cardiovascular safety of the coxibs. A statistically significant increase in the incidence of myocardial infarctions was observed in patients on rofecoxib. Further data, from the APPROVe trial, showed a statistically significant relative risk of cardiovascular events of 1.97 versus placebo[24]—which caused a worldwide withdrawal of rofecoxib in October 2004.

Use of methotrexate together with NSAIDS in rheumatoid arthritis is safe, if adequate monitoring is done.[25]

Cardiovascular

NSAIDs aside from aspirin, both newer selective COX-2 inhibitors and traditional anti-inflammatories, increase the risk of myocardial infarction and stroke.[26][27] They are not recommended in those who have had a previous heart attack as they increase the risk of death and/or recurrent MI.[28]Evidence indicates that naproxen may be the least harmful out of these.[27][29]

NSAIDs aside from (low-dose) aspirin are associated with a doubled risk of heart failure in people without a history of cardiac disease.[29] In people with such a history, use of NSAIDs (aside from low-dose aspirin) was associated with a more than 10-fold increase in heart failure.[30] If this link is proven causal, researchers estimate that NSAIDs would be responsible for up to 20 percent of hospital admissions for congestive heart failure. In people with heart failure, NSAIDs increase mortality risk (hazard ratio) by approximately 1.2–1.3 for naproxen and ibuprofen, 1.7 for rofecoxib and celecoxib, and 2.1 for diclofenac.[31]

On 9 July 2015, the FDA toughened warnings of increased heart attack and stroke risk associated with nonsteroidal anti-inflammatory drugs (NSAID). Aspirin is an NSAID but is not affected by the new warnings.[32]

Possible erectile dysfunction risk

A 2005 Finnish study linked long term (over 3 months) use of NSAIDs with an increased risk of erectile dysfunction.[33] This study was correlational only, and depended solely on self-reports (questionnaires).

A 2011 publication [34] in the Journal of Urology received widespread publicity.[35] According to this study, men who used NSAIDs regularly were at significantly increased risk of erectile dysfunction. A link between NSAID use and erectile dysfunction still existed after controlling for several conditions. However, the study was observational and not controlled, with low original participation rate, potential participation bias, and other uncontrolled factors. The authors warned against drawing any conclusion regarding cause.[36]

Gastrointestinal

The main adverse drug reactions (ADRs) associated with NSAID use relate to direct and indirect irritation of the gastrointestinal (GI) tract. NSAIDs cause a dual assault on the GI tract: the acidic molecules directly irritate the gastric mucosa, and inhibition of COX-1 and COX-2 reduces the levels of protective prostaglandins. Inhibition of prostaglandin synthesis in the GI tract causes increased gastric acid secretion, diminished bicarbonate secretion, diminished mucus secretion and diminished trophic[clarification needed] effects on epithelial mucosa.

Common gastrointestinal ADRs include:[5]

Clinical NSAID ulcers are related to the systemic effects of NSAID administration. Such damage occurs irrespective of the route of administration of the NSAID (e.g., oral, rectal, or parenteral) and can occur even in patients with achlorhydria.[38]

Ulceration risk increases with therapy duration, and with higher doses. To minimise GI ADRs, it is prudent to use the lowest effective dose for the shortest period of time—a practice that studies show is often not followed. Recent studies show that over 50% of patients who take NSAIDs have sustained some mucosal damage to their small intestine.[39]

There are also some differences in the propensity of individual agents to cause gastrointestinal ADRs. Indomethacinketoprofen and piroxicam appear to have the highest prevalence of gastric ADRs, while ibuprofen (lower doses) and diclofenac appear to have lower rates.[5]

Certain NSAIDs, such as aspirin, have been marketed in enteric-coated formulations that manufacturers claim reduce the incidence of gastrointestinal ADRs. Similarly, some believe that rectal formulations may reduce gastrointestinal ADRs. However, consistent with the systemic mechanism of such ADRs, and in clinical practice, these formulations have not demonstrated a reduced risk of GI ulceration.[5]

Commonly, gastric (but not necessarily intestinal) adverse effects can be reduced through suppressing acid production, by concomitant use of a proton pump inhibitor, e.g., omeprazoleesomeprazole; or the prostaglandin analogue misoprostol. Misoprostol is itself associated with a high incidence of gastrointestinal ADRs (diarrhea). While these techniques may be effective, they are expensive for maintenance therapy.

Inflammatory bowel disease

NSAIDs should be used with caution in individuals with inflammatory bowel disease (e.g., Crohn’s disease or ulcerative colitis) due to their tendency to cause gastric bleeding and form ulceration in the gastric lining. Pain relievers such as paracetamol (also known as acetaminophen) or drugs containing codeine (which slows down bowel activity) are safer medications for pain relief in IBD.[citation needed]

Renal

NSAIDs are also associated with a fairly high incidence of renal adverse drug reactions (ADRs). The mechanism of these renal ADRs is due to changes in renal haemodynamics (kidney blood flow), ordinarily mediated by prostaglandins, which are affected by NSAIDs. Prostaglandins normally cause vasodilation of the afferent arterioles of the glomeruli. This helps maintain normal glomerular perfusion and glomerular filtration rate (GFR), an indicator of renal function. This is particularly important in renal failure where the kidney is trying to maintain renal perfusion pressure by elevated angiotensin II levels. At these elevated levels, angiotensin II also constricts the afferent arteriole into the glomerulus in addition to the efferent arteriole it normally constricts. Prostaglandins serve to dilate the afferent arteriole; by blocking this prostaglandin-mediated effect, particularly in renal failure, NSAIDs cause unopposed constriction of the afferent arteriole and decreased RPF (renal perfusion pressure).

Common ADRs associated with altered renal function include:[5]

Salt (Sodium) and fluid retention

Hypertension(high blood pressure)

These agents may also cause renal impairment, especially in combination with other nephrotoxic agents. Renal failure is especially a risk if the patient is also concomitantly taking an ACE inhibitor (which removes angiotensin II’s vasoconstriction of the efferent arteriole) and a diuretic (which drops plasma volume, and thereby RPF)—the so-called “triple whammy” effect.[40]

In rarer instances NSAIDs may also cause more severe renal conditions:[5]

Interstitial nephritis

Nephrotic syndrome

Acute renal failure

Acute tubular necrosis

Renal papillary necrosis

NSAIDs in combination with excessive use of phenacetinand/or paracetamol (acetaminophen) may lead to analgesic nephropathy.[41]

Photosensitivity

Photosensitivity is a commonly overlooked adverse effect of many of the NSAIDs.[42] The 2-arylpropionic acids are the most likely to produce photosensitivity reactions, but other NSAIDs have also been implicated including piroxicamdiclofenac and benzydamine.

Benoxaprofen, since withdrawn due to its hepatotoxicity, was the most photoactive NSAID observed. The mechanism of photosensitivity, responsible for the high photoactivity of the 2-arylpropionic acids, is the ready decarboxylation of the carboxylic acid moiety. The specific absorbance characteristics of the different chromophoric 2-aryl substituents, affects the decarboxylation mechanism. While ibuprofen has weak absorption, it has been reported as a weak photosensitising agent.[citation needed]

During pregnancy

NSAIDs are not recommended during pregnancy, particularly during the third trimester. While NSAIDs as a class are not direct teratogens, they may cause premature closure of the fetal ductus arteriosus and renal ADRs in the fetus. Additionally, they are linked with premature birth[43] and miscarriage.[44][45] Aspirin, however, is used together with heparin in pregnant women with antiphospholipid antibodies.[46] Additionally, Indomethacin is used in pregnancy to treat polyhydramnios by reducing fetal urine production via inhibiting fetal renal blood flow.

In contrast, paracetamol (acetaminophen) is regarded as being safe and well-tolerated during pregnancy, but Leffers et al. released a study in 2010 indicating that there may be associated male infertility in the unborn.[47][48] Doses should be taken as prescribed, due to risk of hepatotoxicity with overdoses.[49]

In France, the country’s health agency contraindicates the use of NSAIDs, including aspirin, after the sixth month of pregnancy.[50]

Allergy/allergy-like hypersensitivity reactions

A variety of allergic or allergic-like NSAID hypersensitivity reactions follow the ingestion of NSAIDs. These hypersensitivity reactions differ from the other adverse reactions listed here which are toxicity reactions, i.e. unwanted reactions that result from the pharmacological action of a drug, are dose-related, and can occur in any treated individual; hypersensitivity reactions are idiosyncratic reactions to a drug.[51] Some NSAID hypersensitivity reactions are truly allergic in origin: 1) repetitive IgE-mediated urticarial skin eruptions, angioedema, and anaphylaxis following immediately to hours after ingesting one structural type of NSAID but not after ingesting structurally unrelated NSAIDs; and 2)Comparatively mild to moderately severe T cell-mediated delayed onset (usually more than 24 hour), skin reactions such as maculopapular rashfixed drug eruptionsphotosensitivity reactions, delayed urticaria, and contact dermatitis; or 3) far more severe and potentially life-threatening t-cell mediated delayed systemic reactions such as the DRESS syndromeacute generalized exanthematous pustulosis, the Stevens–Johnson syndrome, and toxic epidermal necrolysis. Other NSAID hypersensitivity reactions are allergy-like symptoms but do not involve true allergic mechanisms; rather, they appear due to the ability of NSAIDs to alter the metabolism of arachidonic acid in favor of forming metabolites that promote allergic symptoms. Afflicted individuals may be abnormally sensitive to these provocative metabolites and/or overproduce them and typically are susceptible to a wide range of structurally dissimilar NSAIDs, particularly those that inhibit COX1. Symptoms, which develop immediately to hours after ingesting any of various NSAIDs that inhibit COX-1, are: 1)exacerbations of asthmatic and rhinitis (see aspirin-induced asthma) symptoms in individuals with a history of asthma or rhinitis and 2) exacerbation or first-time development of wheals and/or angioedema in individuals with or without a history of chronic urticarial lesions or angioedema.[15]

Contraindications

NSAIDs may be used with caution by people with the following conditions:[6]

Irritable bowel syndrome[6]

Persons who are over age 50, and who have a family history of GI (gastrointestinal) problems[6]

Persons who have had past GI problems from NSAID use[6]

NSAIDs should usually be avoided by people with the following conditions:[6]

Peptic ulceror stomach bleeding[6]

Uncontrolledhypertension[6]

Kidney disease[6]

People that suffer with inflammatory bowel disease (Crohn’s disease or ulcerative colitis)[6]

Pasttransient ischemic attack (excluding ibuprofen)[6]

Paststroke (excluding ibuprofen)[6]

Pastmyocardial infarction (excluding ibuprofen)[6]

Coronary artery disease(excluding ibuprofen)[6]

Undergoingcoronary artery bypass surgery[6]

Taking ibuprofen for heart[6]

Congestive heart failure(excluding low-dose ibuprofen)[12]

In third trimester of pregnancy[6]

Persons who have undergonegastric bypass surgery[13][14]

Persons who have a history of allergic or allergic-typeNSAID hypersensitivity reactions, e.g. aspirin-induced asthma[15]

Adverse effects

The widespread use of NSAIDs has meant that the adverse effects of these drugs have become increasingly common. Use of NSAIDs increases risk of having a range of gastrointestinal(GI) problems.[16] When NSAIDs are used for pain management after surgery they cause increased risk of kidney problems.[17]

An estimated 10–20% of NSAID patients experience dyspepsia. In the 1990s high doses of prescription NSAIDs were associated with serious upper gastrointestinal adverse events, including bleeding.[18] Over the past decade, deaths associated with gastric bleeding have declined.

NSAIDs, like all drugs, may interact with other medications. For example, concurrent use of NSAIDs and quinolones may increase the risk of quinolones’ adverse central nervous system effects, including seizure.[19][20]

There is argument over the benefits and risks of NSAIDs for treating chronic musculoskeletal pain. Each drug has a benefit-risk profile [21] and balancing the risk of no treatment with the competing potential risks of various therapies is the clinician’s responsibility.

Combinational risk

If a COX-2 inhibitor is taken, a traditional NSAID (prescription or over-the-counter) should not be taken at the same time.[22][not in citation given] In addition, people on daily aspirin therapy (e.g., for reducing cardiovascular risk) must be careful if they also use other NSAIDs, as these may inhibit the cardioprotective effects of aspirin.

Rofecoxib (Vioxx) was shown to produce significantly fewer gastrointestinal adverse drug reactions (ADRs) compared with naproxen.[23] This study, the VIGOR trial, raised the issue of the cardiovascular safety of the coxibs. A statistically significant increase in the incidence of myocardial infarctions was observed in patients on rofecoxib. Further data, from the APPROVe trial, showed a statistically significant relative risk of cardiovascular events of 1.97 versus placebo[24]—which caused a worldwide withdrawal of rofecoxib in October 2004.

Use of methotrexate together with NSAIDS in rheumatoid arthritis is safe, if adequate monitoring is done.[25]

Cardiovascular

NSAIDs aside from aspirin, both newer selective COX-2 inhibitors and traditional anti-inflammatories, increase the risk of myocardial infarction and stroke.[26][27] They are not recommended in those who have had a previous heart attack as they increase the risk of death and/or recurrent MI.[28]Evidence indicates that naproxen may be the least harmful out of these.[27][29]

NSAIDs aside from (low-dose) aspirin are associated with a doubled risk of heart failure in people without a history of cardiac disease.[29] In people with such a history, use of NSAIDs (aside from low-dose aspirin) was associated with a more than 10-fold increase in heart failure.[30] If this link is proven causal, researchers estimate that NSAIDs would be responsible for up to 20 percent of hospital admissions for congestive heart failure. In people with heart failure, NSAIDs increase mortality risk (hazard ratio) by approximately 1.2–1.3 for naproxen and ibuprofen, 1.7 for rofecoxib and celecoxib, and 2.1 for diclofenac.[31]

On 9 July 2015, the FDA toughened warnings of increased heart attack and stroke risk associated with nonsteroidal anti-inflammatory drugs (NSAID). Aspirin is an NSAID but is not affected by the new warnings.[32]

Possible erectile dysfunction risk

A 2005 Finnish study linked long term (over 3 months) use of NSAIDs with an increased risk of erectile dysfunction.[33] This study was correlational only, and depended solely on self-reports (questionnaires).

A 2011 publication[34] in the Journal of Urology received widespread publicity.[35] According to this study, men who used NSAIDs regularly were at significantly increased risk of erectile dysfunction. A link between NSAID use and erectile dysfunction still existed after controlling for several conditions. However, the study was observational and not controlled, with low original participation rate, potential participation bias, and other uncontrolled factors. The authors warned against drawing any conclusion regarding cause.[36]

Gastrointestinal

The main adverse drug reactions (ADRs) associated with NSAID use relate to direct and indirect irritation of the gastrointestinal (GI) tract. NSAIDs cause a dual assault on the GI tract: the acidic molecules directly irritate the gastric mucosa, and inhibition of COX-1 and COX-2 reduces the levels of protective prostaglandins. Inhibition of prostaglandin synthesis in the GI tract causes increased gastric acid secretion, diminished bicarbonate secretion, diminished mucus secretion and diminished trophic[clarification needed] effects on epithelial mucosa.

Common gastrointestinal ADRs include:[5]

Nausea/vomiting

Dyspepsia

Gastric ulceration/bleeding[37]

Diarrhea

Clinical NSAID ulcers are related to the systemic effects of NSAID administration. Such damage occurs irrespective of the route of administration of the NSAID (e.g., oral, rectal, or parenteral) and can occur even in patients with achlorhydria.[38]

Ulceration risk increases with therapy duration, and with higher doses. To minimise GI ADRs, it is prudent to use the lowest effective dose for the shortest period of time—a practice that studies show is often not followed. Recent studies show that over 50% of patients who take NSAIDs have sustained some mucosal damage to their small intestine.[39]

There are also some differences in the propensity of individual agents to cause gastrointestinal ADRs. Indomethacinketoprofen and piroxicam appear to have the highest prevalence of gastric ADRs, while ibuprofen (lower doses) and diclofenac appear to have lower rates.[5]

Certain NSAIDs, such as aspirin, have been marketed in enteric-coated formulations that manufacturers claim reduce the incidence of gastrointestinal ADRs. Similarly, some believe that rectal formulations may reduce gastrointestinal ADRs. However, consistent with the systemic mechanism of such ADRs, and in clinical practice, these formulations have not demonstrated a reduced risk of GI ulceration.[5]

Commonly, gastric (but not necessarily intestinal) adverse effects can be reduced through suppressing acid production, by concomitant use of a proton pump inhibitor, e.g., omeprazoleesomeprazole; or the prostaglandin analogue misoprostol. Misoprostol is itself associated with a high incidence of gastrointestinal ADRs (diarrhea). While these techniques may be effective, they are expensive for maintenance therapy.

Inflammatory bowel disease

NSAIDs should be used with caution in individuals with inflammatory bowel disease (e.g., Crohn’s disease or ulcerative colitis) due to their tendency to cause gastric bleeding and form ulceration in the gastric lining. Pain relievers such as paracetamol (also known as acetaminophen) or drugs containing codeine (which slows down bowel activity) are safer medications for pain relief in IBD.[citation needed]

Renal

NSAIDs are also associated with a fairly high incidence of renal adverse drug reactions (ADRs). The mechanism of these renal ADRs is due to changes in renal haemodynamics (kidney blood flow), ordinarily mediated by prostaglandins, which are affected by NSAIDs. Prostaglandins normally cause vasodilation of the afferent arterioles of the glomeruli. This helps maintain normal glomerular perfusion and glomerular filtration rate (GFR), an indicator of renal function. This is particularly important in renal failure where the kidney is trying to maintain renal perfusion pressure by elevated angiotensin II levels. At these elevated levels, angiotensin II also constricts the afferent arteriole into the glomerulus in addition to the efferent arteriole it normally constricts. Prostaglandins serve to dilate the afferent arteriole; by blocking this prostaglandin-mediated effect, particularly in renal failure, NSAIDs cause unopposed constriction of the afferent arteriole and decreased RPF (renal perfusion pressure).

Common ADRs associated with altered renal function include:[5]

Salt (Sodium) and fluid retention

Hypertension(high blood pressure)

These agents may also cause renal impairment, especially in combination with other nephrotoxic agents. Renal failure is especially a risk if the patient is also concomitantly taking an ACE inhibitor (which removes angiotensin II’s vasoconstriction of the efferent arteriole) and a diuretic (which drops plasma volume, and thereby RPF)—the so-called “triple whammy” effect.[40]

In rarer instances NSAIDs may also cause more severe renal conditions:[5]

Interstitial nephritis

Nephrotic syndrome

Acute renal failure

Acute tubular necrosis

Renal papillary necrosis

NSAIDs in combination with excessive use of phenacetinand/or paracetamol (acetaminophen) may lead to analgesic nephropathy.[41]

Photosensitivity]

Photosensitivity is a commonly overlooked adverse effect of many of the NSAIDs.[42] The 2-arylpropionic acids are the most likely to produce photosensitivity reactions, but other NSAIDs have also been implicated including piroxicamdiclofenac and benzydamine.

Benoxaprofen, since withdrawn due to its hepatotoxicity, was the most photoactive NSAID observed. The mechanism of photosensitivity, responsible for the high photoactivity of the 2-arylpropionic acids, is the ready decarboxylation of the carboxylic acid moiety. The specific absorbance characteristics of the different chromophoric 2-aryl substituents, affects the decarboxylation mechanism. While ibuprofen has weak absorption, it has been reported as a weak photosensitising agent.[citation needed]

During pregnancy

NSAIDs are not recommended during pregnancy, particularly during the third trimester. While NSAIDs as a class are not direct teratogens, they may cause premature closure of the fetal ductus arteriosus and renal ADRs in the fetus. Additionally, they are linked with premature birth[43] and miscarriage.[44][45] Aspirin, however, is used together with heparin in pregnant women with antiphospholipid antibodies.[46] Additionally, Indomethacin is used in pregnancy to treat polyhydramnios by reducing fetal urine production via inhibiting fetal renal blood flow.

In contrast, paracetamol (acetaminophen) is regarded as being safe and well-tolerated during pregnancy, but Leffers et al. released a study in 2010 indicating that there may be associated male infertility in the unborn.[47][48] Doses should be taken as prescribed, due to risk of hepatotoxicity with overdoses.[49]

In France, the country’s health agency contraindicates the use of NSAIDs, including aspirin, after the sixth month of pregnancy.[50]

Allergy/allergy-like hypersensitivity reactions

A variety of allergic or allergic-like NSAID hypersensitivity reactions follow the ingestion of NSAIDs. These hypersensitivity reactions differ from the other adverse reactions listed here which are toxicity reactions, i.e. unwanted reactions that result from the pharmacological action of a drug, are dose-related, and can occur in any treated individual; hypersensitivity reactions are idiosyncratic reactions to a drug.[51] Some NSAID hypersensitivity reactions are truly allergic in origin: 1) repetitive IgE-mediated urticarial skin eruptions, angioedema, and anaphylaxis following immediately to hours after ingesting one structural type of NSAID but not after ingesting structurally unrelated NSAIDs; and 2)Comparatively mild to moderately severe T cell-mediated delayed onset (usually more than 24 hour), skin reactions such as maculopapular rashfixed drug eruptionsphotosensitivity reactions, delayed urticaria, and contact dermatitis; or 3) far more severe and potentially life-threatening t-cell mediated delayed systemic reactions such as the DRESS syndromeacute generalized exanthematous pustulosis, the Stevens–Johnson syndrome, and toxic epidermal necrolysis. Other NSAID hypersensitivity reactions are allergy-like symptoms but do not involve true allergic mechanisms; rather, they appear due to the ability of NSAIDs to alter the metabolism of arachidonic acid in favor of forming metabolites that promote allergic symptoms. Afflicted individuals may be abnormally sensitive to these provocative metabolites and/or overproduce them and typically are susceptible to a wide range of structurally dissimilar NSAIDs, particularly those that inhibit COX1. Symptoms, which develop immediately to hours after ingesting any of various NSAIDs that inhibit COX-1, are: 1)exacerbations of asthmatic and rhinitis (see aspirin-induced asthma) symptoms in individuals with a history of asthma or rhinitis and 2) exacerbation or first-time development of wheals and/or angioedema in individuals with or without a history of chronic urticarial lesions or angioedema.[15]

Other

Common adverse drug reactions (ADR), other than listed above, include: raised liver enzymesheadachedizziness.[5]Uncommon ADRs include: hyperkalaemia, confusion, bronchospasm, rash.[5] Rapid and severe swelling of the face and/or body. Ibuprofen may also rarely cause irritable bowel syndrome symptoms. NSAIDs are also implicated in some cases of Stevens–Johnson syndrome.

Most NSAIDs penetrate poorly into the central nervous system(CNS). However, the COX enzymes are expressed constitutively in some areas of the CNS, meaning that even limited penetration may cause adverse effects such as somnolence and dizziness.

In very rare cases, ibuprofen can cause aseptic meningitis.[52]

As with other drugs, allergies to NSAIDs might exist. While many allergies are specific to one NSAID, up to 1 in 5 people may have unpredictable cross-reactive allergic responses to other NSAIDs as well.[53]

Drug interactions

NSAIDs reduce renal blood flow and thereby decrease the efficacy of diuretics, and inhibit the elimination of lithium and methotrexate.[54]

NSAIDs cause hypocoagulability, which may be serious when combined with other drugs that also decrease blood clotting, such as warfarin.[54]

NSAIDs may aggravate hypertension (high blood pressure) and thereby antagonize the effect of antihypertensives,[54] such as ACE Inhibitors.[55]

NSAIDs may interfere and reduce efficiency of SSRIantidepressants.[56][57]

Various widely used nonsteroidal anti-inflammatory drugs (NSAIDs) enhance endocannabinoid signaling by blocking the anandamide-degrading membrane enzyme fatty acid amide hydrolase (FAAH).[58]

How’s that for a warning label?  Did it have enough side effects for you? Think you might need more meds after taking this one? That label was 4094 words long. How many of those do you read? How do you know what you’re doing to your body if you don’t know what you’re putting into it? Do you think it coincidence that Monsanto started their GMO seed about the same time that glycation started being researched? Since much of this kind of research is funded by the industry it affects, I wouldn’t doubt that Monsanto had a hand in this research. This would allow them to immediately file these studies on glycation so that doctors and other scientists couldn’t find them to review. Yet each and every one of these 17,000+ studies have been vetted and examined by the NIH and PubMed. What I want to know is, why weren’t warnings about the glycative affects of glucose revealed at that time? Did Monsanto have anything to do with it?

The above list is the warning label for the adverse effects of Celebrex. Do you take Celebrex? Have you read the above warnings? Use of this drug can only lead to the use of more and more drugs. What do you think that would do for the profits for Monsanto? Do you still think this is coincidence? From renal failure, to the increased risk of myocardial infarction and stroke,[26][27] this drug brings on more drug use, simply so people can get away from their pain, pain caused by consumption of Monsanto’s grains. To me this is completely an unsustainable cycle. It’s a cycle of death and disease, leaving only, people in pain. Where is the sense in keeping this addiction?

Celebrex isn’t the only drug that leads to this interdependent drug abuse orchestrated by Monsanto, Pfizer, Bayer and Syngenta. There is a profitable reason that this cycle continues. Boatloads of investors depend on it. Too bad they don’t know what it’s doing to the society that they have to life in and with.

I propose that we tell Monsanto how we feel about this, not with our voices, but with our mouths in what we eat. Quit eating grains. They’re responsible for nearly all the pain you experience (with the exception of physical injuries).Grains and the glycation they bring, bring also all inflammation that influences all diseases. Stop buying bread, crackers, cookies, anything that flour is used in, stop using it, forever. That’s the only way you can start to free yourself from the addiction. You have to stop buying their junk food. Their junk food is making you sick. It’s making you sicker by the day. Stop it, you have the power to stop it and by stopping it, it gives you power, far more power than what you ever could have imagined you would have.

According to the BJM (British Medical Journal) on Cox 2 inhibitors such as Celebrex,  Selective COX 2 inhibitors are associated with a moderate increase in the risk of vascular events, as are high dose regimens of ibuprofen and diclofenac, but high dose naproxen is not associated with such an excess. How often do you need to take an Advil for your headache? Were you aware of what that painkiller does to your kidneys and liver or how much it increased your odds of having a heart attack? Why weren’t you made aware of that when it was sold to you? Maybe it was. Every drug commercial is primarily a dissertation of the adverse effects and precautions and contraindications each drug has. They all have to include this in all advertising. You’d think that that would dissuade anyone from buying into what has turned out to be nothing more than a perception of health. What drug use leads to is really not relief but continued drug use. It’s called ongoing treatment. Every hospital takes part in it. This is the effect of a society on carbohydrates….a society on drugs.

In all, there were 11,833 studies on PubMed, on the effects of glucose glycating proteins, hemoglobin, and cholesterol dating back to March, 1984. {There were 17628 studies done on PMC.) Incidentally, that was one month after I was released from the hospital after spending a month in a coma and suffering two strokes while comatose. I could have never come back this far without Dr Perlmutter’s help and advice that it was the AGEs that were hindering my recovery. Again, I have to thank you, Dr Perlmutter.

With having the evidence for over 30 years, why hasn’t the public been told about glycation or the AGEs they create prior to Dr Perlmutter’s book, Grain Brain? It’s those AGEs that are at the root of all modern diseases. If this was uncovered 30+ years ago, why have we just found out about it from the bestselling books from two doctors? Was someone trying to hide something? My guess is yes.

This is Monsanto’s path to power and freedom. Their freedom is to wreak whatever havoc they can on your health by masturbating your taste buds with their glucose laden products, so you’ll be buying their pharmaceuticals in the near future. By near, I mean, it only takes a couple days before you’re indebted (addicted). If you want true power and freedom, you can have it in two weeks. That’s how long it takes to break the addiction. Or you can do it with a fast in 3 days.

The Best Way to Fight Hunger Fights Terrorism As Well

The Best Way to Fight Hunger

Fights Terrorism As Well

Hunger pervades our society. Everybody experiences hunger every day. Some people experience hunger all day all night long. At least it’s thought so. Actually, those who go without food don’t often experience hunger except for the ones who haven’t broken the cycle of hunger. This is a cycle that controls hunger a few hours at a time at a time. This is also addiction. This is your addiction to glucose. It works by playing with your hormones every your blood glucose levels change. When you eat carbs your glucose levels are altered, it’s this alteration of your blood glucose levels that alter the reaction of your hormones. It’s those changes in your hormones that affect your behavior and makes you act in the manner you do. It’s those changes in hormones that also affect your hunger cycles.

This is a simple one. At least, to me, it’s simple. Actually, this may be the easiest and simplest cure for hunger that exists today. If you think it’s time for a cure for hunger, I’ve got the solution; to best fight hunger, you need to stop the hunger cycle. You need to do this not by feeding the starving people bags of flour and corn to eat, but by giving them education about nutrition and diet to get them off of the flour and corn diet. That is what makes them hungry and dependent on the grains for their diet. They will remain dependent until they either quit eating the grains or die. The death part always comes prematurely, always. This is the addiction part of the cycle.

Since you can live better without carbs (I’m proving that), your body does not need them. That is the definition of addiction, the body requiring something it doesn’t need and manifesting discomfort when it’s not available for the affected to use. This is the same as what an alcoholic goes through when they can’t get a drink. It’s what cigarette smokers feel when they need a smoke. It’s a need that has to be satisfied, but it can only be satisfied in your mind, where your hormones affect your emotions. They affect your emotions in your mind, more than anywhere else. This is your instruction center for the body, for what happens in the body and how you react to whatever stimuli affect the body.

How Glucose Creates Terrorism

Your emotions should remain in your control, not in the control of what you eat. When you allow that to happen, you’re allowing the industry that controls what you eat, to control how you feel and what you do, by controlling your emotions. This is a cycle. It’s a cycle of dependence. It’s a cycle of dependence on the grain industry. Not the beef industry or dairy industry, simply the grain industry and its manufacturers and processors. It’s this industry that’s responsible for all glycation that occurs in your blood. It’s this industry that’s responsible for your hunger cycles and that put’s responsibility on them for your changes in emotions and behavior. It can also give them some responsibility for the terrorism that exists in the world today as it’s controlled by the amount of anger and hate that’s expressed which in turn is controlled by what controls the hate and anger and that’s a glucose diet. A diet that’s responsible for emotional changes by changing your hormones. This diet creates this hunger cycle that all who are living on a glucose diet can expect to live with. It’s the cost of a diet of carbs.

It’s not only a cycle of hunger, it’s a cycle of addiction. Every addict has to feed their addiction. When you feel hungry, what do you hunger for? What is the first thing you want to eat or drink? That tells you where your addiction lies. I know what you’re thinking right now, how can hunger to eat be an addiction? That’s the first question I’m asked, whenever I call this an addiction. This is how addictions work, they force your body to want something that it really doesn’t need. It creates discomfort in the body until that need is met. When that need is met, comfort takes place and damage internally begins. While your emotions are being controlled by your glucose infusion and making you feel comfortable, the glucose from the sugar and carbs is busy, very busy glycating whatever cholesterol or protein the glucose can find.

Those grains not only increase hunger, but they’re the prime agent behind all modern diseases caused by the creation of glycation in the blood. That’s exactly what these foods do. How they do it, right now, isn’t important. What’s important is that these foods, in the manner in which they are digested, not only create the glycation but they create hunger as well. It’s this hunger they create that makes them addictive and dangerous to the point of deadly.

It has to do with the fluctuation of your hormones due to your diet of grains. Once grains are ground, they lose their fiber. This is important because it’s the fiber that slows down the breakdown of the sugars in the grains that influence your blood glucose. The slower those sugars are introduced into your system, the slower they raise your blood glucose. Most diabetics know this, as it’s the quick rise in blood glucose that is responsible for the glycation and the release of hormones that disrupt the normal functions of the body. This is what drives the hunger cycle. This is what makes everyone hungry. My theory is to eliminate this cycle, and to eliminate the cycle, means changing the equation, the equation of digestion. The best way to change that equation is to changes the factors of the equation, in this case, one factor. All you have to do to cure hunger and glycation is to remove carbohydrates from the equation and thus the diet. The solution is that simple. Maybe not easy, but simple.

When one considers the fact that the primary driver of hunger is a carbohydrate diet, it’s easy to see that the solution for hunger is to eliminate the hunger of hunger by changing the diet. Taking carbohydrates out of the diet removes the hunger factor and thus the hunger cycle. Anyone doubting this can go on the diet that I’ve been on for three years and they’ll know. Three years on the diet that I’ve been on will not only convince anyone of this concept, it will also improve their health in unimaginable ways. The last time I got hungry was 3 yrs 2 weeks ago. That was when I broke my addiction to glucose. Others who are on this diet will tell you the same thing, they don’t get hungry and the reason they don’t get hungry is that they don’t have the glucose going through their systems to create the hunger cycle.

Because this is an addiction, those who still eat carbs, can’t see. You have to break the addiction to know this. That’s the way it is with any addiction, you can’t see it while you’re in it. Yet, almost everyone knows that sugar is addictive. I think because nobody wants to equate that sugar with carbs, they don’t want to fully grasp that the carbs they were told they need, is sugar. Carbs, something you were told you have to have, breaks down to the exact same thing as sugar, and that’s glucose. Yet, they’re still telling everyone to eat whole grains. Maybe it’s always been spoken of in that manner because it seemed to justify our need for it. That, my friends, is the definition of co-dependent and I think you know what that deals with when co-dependency deals with a substance,  Well here’s your news flash; sugar including carbs, is addictive. That means that carbs are an addictive food to eat. It’s also deadly, deadlier than alcohol, deadlier than heroin than cigarettes and drug addiction. Sugar addiction is responsible for ECC, Excessive Carbohydrate Consumption. ECC is the deadliest addiction a person can have. It’s responsible for over 2000 deaths every day in the US alone. That number jumps to over 50,000 worldwide (daily). I can guarantee a manifestation of disease-causing AGEs to anyone who consumes a diet of grains. How much they consume will dictate how much glycation they get to deal with, but they will deal with it, guaranteed. The manner in which you cure the glycation will also cure the hunger. What it does is to wipe out the hunger cycle (and it does it altogether), it also does to the glycation cycle. That is how you cure hunger. That is also how you conquer and cure all modern diseases. You can do it in one fell swoop. This is exciting.

To me, the cure for hunger is the same cure for all the modern diseases that are responsible for over 2000 deaths every day. If you cure one, you cure the other. That will go miles to cure the problem of hunger around the world. We need to stop supplying the world with our killing field grains. It’s the hunger that proves the addictive nature of carbs. Once you break the addiction, you lose the hunger cycle and without a cycle to create your hunger, the hunger can’t exist. Hunger is then cured. You just have to solve the problem of too many people going without nutritious food and being subjected to a diet of non-nutritious food, which includes the category of grains.

It’s the cycle of hunger that’s responsible not only for growth, but also for all harm done in the name of growth or progress, as well as advancement, or security, or improvement Those are all desires driven by the cycle of hunger. It’s this cycle of hunger that drives these emotions. Deep down inside, you know this to be true. After you eat, when your blood sugars are at their highest, you are at one of your most relaxed attitudes of the day. The only other times you feel this secure is right after you eat any meal or snack (unless you’re consciously cheating on a diet and are dealing with guilt issues). This is the high side of the cycle, this is when you feel that everything is OK, “my stomach is full and I don’t feel like I need anything except to sit here and relax for a minute. This is how you feel at the end of Thanksgiving Dinner, Christmas Dinner, New Years Day dinner, Easter Dinner, etc, etc, etc. This is also the end of every meal you eat, to some extent. This is the glucose hitting your bloodstream, waiting to give you fuel for energy. This is also the start of glycation and the hunger cycle.

It’s the start of glycation because all that glucose you just put into your blood by eating your starchy grains, is now floating all through your blood after being broken down to glucose, starting with the saliva in your mouth. That means that before it hits your stomach, your blood glucose levels are reacting. This is the start of the hunger cycle to which there is no end until you stop feeding it. When your blood glucose levels fall and your stomach starts to shrink just a little bit after the digestion of your meal, that triggers your stomach to release Ghrelin, your hunger hormone. That’s the hormone that nobody on a carbohydrate diet can resist. That’s because many of those on a carb diet must satisfy that Ghrelin hormone. Once they get hungry they feel the need to satisfy their hunger usually with some form of carbohydrate more than anything else. This is the low side of the cycle that drives people to abhorrent behavior because of their need. This hunger and satiety cycle influences almost every other cycle our bodies go through. It’s what drives all human behavior, of those that are on a carbohydrate diet. This is the cycle that drives people into the use and abuse, of social media to slander, attack, and accuse without evidence, others they disagree with. As the Late Gwen Ifill said, “we have to guard against how we treat each other”. I noticed it was cancer that took Gwen from us.

This manner in how we treat each other is one of the reasons why I’m writing this post about what this food source that Monsanto has given us to eat is doing to everyone who eats it. Up until I watched Food, Inc, (Monsanto only played a small part in my equation. I didn’t realize they were behind this to the extent that they actually are. I now see that they are a much larger part of it than I expected.)

What their grains do with their glycating destruction starts with premature aging. It does that by driving fat production and the glycation factor that influences all modern disorders. That figures into everything glycation plays a factor in. Glycation is another name for inflammation. I know this. I’ve experienced the release from the addiction. The evidence in my books proves this. I know why we behave like the society that we do. It has to do with what we eat.

Nobody will believe me until they heed my advice and kick their own addiction. Only then, can they see the true light. I can guarantee the light you’ll see is a light of freedom, true freedom. Freedom from the cycle of hunger that drives virtually every other cycle. If you can eliminate this cycle, you can eliminate everything this cycle creates and drives, starting with obesity and diabetes and moving on to glycation. That will go far to improve not only health, but mental attitudes, and hence better emotional outcomes and less strife. That is true freedom, freedom from the cycle of hunger, freedom from the cycle of addiction. Freedom from the wild roller coaster ride of emotional swings. The freedom I experience is true freedom as this cycle does not affect anybody on a purely ketogenic diet. We’re not subject to the hunger cycle that the carb diet requires. By the same token, we’re not subject to the glycation cycle of destruction either. This cycle is also at the root of all violence and terrorism, as it subject to the same hormonal changes that control your emotions, as explained above. These emotions are just slightly altered because of their influence from the glucose fluctuations in your blood.

To control the glucose fluctuations, the easiest way is to control what feeds the cycle. That means to control the cycle you need to control the introduction of glucose into your body. Controlling the flow of sugars (carbs and fructose) is the only way you can control the blood glucose fluctuations. As easy as this may sound, that may be furthest from the truth. Controlling the inflow of carbs into your body is as difficult as fighting any addiction, because that’s exactly what you’re doing, fighting an addiction. That’s also why you must break the addiction, addictions kill prematurely and you can live without this addictive food.

This brings me to the conclusion that a ketogenic diet is the optimal diet for a society to be following for the best health of the society. The ketogenic diet not only removes the hormonal control out of the equation, it removes glycation out of the equation. That makes it a truly win, win diet for everyone to follow.

The problem here is sticking to a ketogenic diet. We’ll cover that here because it’s not only important, it’s vital to convert to the ketogenic diet to save yourself and our society as a whole. This is also how curing hunger can also cure terrorism by curing abhorrent behavior by removing your emotions from the hunger cycle. This removal of your emotions from the hunger cycle has multiple other benefits for your emotional behavior. It puts those emotions back in your control and not the control of the industry that promotes them. It also returns other emotional control you’d thought you’d lost years ago. The control you lost was a relinquishing of control to the industry that has addicted you. This isn’t your fault. You’ve always eaten carbs and sugar. They were considered healthy at one time. That again is because of their addictive nature.

In order to be able to stick to a ketogenic diet does that does mean breaking the addiction. Once it’s broke, you’ll know it and you’ll know it firmly, distinctly. It’s a feeling I still remember clearly, three years later. It’s a feeling of freedom. It’s a feeling of freedom from dependence on a substance that is as satisfying as it as dangerous. That is what makes it so dangerous, the fact that is so satisfying, so satiating, so hormonal fluctuating. That makes it also emotionally fluctuating. That makes it prone to emotional outbursts and terrorism. If you control your emotions and not let what you eat control them, that gives you more control over your emotional reactions and the consequences of those emotional reactions. This is a small synopsis of the control that glucose has on your actions and reactions. I being on a ketogenic diet do not experience this control of my emotions or actions or reactions due to glucose influence. I’ve learned how to live without that influence. I learned that three years, two weeks ago. It may have been the best day of my life. But I have to admit that sticking to a ketogenic diet is difficult to get into. It took me over two years to transform into the diet I’ve been on since I started writing my books. One thing I know is that I could have never accomplished this without being on this diet. It’s not only overcome severe chronic pain, but it’s also overcome pre-diabetic conditions as well as high blood pressure, chronic constipation from the drugs that were prescribed, near obesity, and brain drain, more than anything else. Being on my ketogenic diet has sharpened my brain to a point I wish it could have been when I was in school.  Boy, would my life have been different.

This is why I want to help you succeed at your attempt to convert, it’s that important for our society if we’re to end hunger and terrorism. In order to do that I recommend to stop buying everything that raises your blood glucose more than 50 pts on the glycemic index. This will keep your blood glucose levels from reaching glycating or hunger cycling proportions. This is the starting point that I used when I started three years ago. I cut out bread first. That was the hardest because that included everything that flour is used in. To do otherwise is not giving up the bread. After the magic came from giving up the bread, I switched those calories to calories from higher fiber carbs like vegetables and fresh fruit. I was still reluctant to put dairy in my diet then, as I still have some Almond Milk in my fridge, I didn’t realize it then because my knowledge hadn’t grown to the point to where I decided to go completely ketogenic, so I was still putting more sugar in my body than what I am now, where I’m experiencing the improvements in my mental functions as well as my physical abilities.  I’m actually healing my paralysis, little by little. My fight side is actually getting more functional every day that I remain on this diet,

That is why I decided to convert to a completely keto diet after two years of simply a low carb diet. That may have got me to my weight goal, but it wasn’t getting me my brain back. Quitting bread prompted me to quit all grains and starchy carbohydrates like potatoes and beans. That felt so great, I decided to go completely keto approximately one year ago. That’s when I started my website and started writing all the information that I’m packing into three books. If anyone else were doing this I would think it phenomenal. But because it’s myself doing this, I’m just driven to get this information out there where the public can see it. Killing my mother has become my driving force to get this known. My ability to accomplish this working in a state of paralysis, to me is phenomenal. for that I have to thank Dr. Perlmutter, Thank you, Dr. Perlmutter, I couldn’t have done this without your book or advice.

For those who want something to kill? I’ve got something for you to kill. Kill your hunger cycle. Kill it before it kills you first. Monsanto may have different ideas, though. Their profits depend on your hunger cycle. Their drug industry depends on your hunger cycle. Your hunger cycle drives you to eat more and more carbs to satisfy that hunger cycle. If you want to kill something worth killing, kill your hunger cycle and do it as quick as you can. The following report from Wikipedia shows why;

The influence of funding on research and the management of conflicts of interests as explained from The New England Journal of Medicine (Aug 19, 1993)

“Conflict of interest” in the field of medical research has been defined as “a set of conditions in which professional judgment concerning a primary interest (such as a patients welfare or the validity of research) tends to be unduly influenced by a secondary interest (such as financial gain).”]

In the early 1900s private companies such as the Carbolic Smoke Ball Company,[15] Mrs. Winlow’s Soothing Syrup[16]among other snake medicine remedies were solicited around the world and were the cause of many deaths due to misinformation. Information was not readily available to consumers nor was it required of the pharmaceutical producers to inform their customers of the ingredients that they were consuming. Samuel Hopkins Adams was an investigator to uncover the wide corruption and falsehoods that existed within the American pharmaceutical industry. He is quoted saying: “Gullible America will spend this year some seventy-five millions of dollars in the purchase of patent medicines. In consideration of this sum, it will swallow huge quantities of alcohol, an appalling amount of opiates and narcotics, a wide assortment of varied drugs ranging from powerful and dangerous heart depressants to insidious liver stimulants; and far in excess of all other ingredients, undiluted fraud.”[15]

Regulation on industry-funded biomedical research has seen great changes since Samuel Hopkins Adams declaration. In 1906 Congress passed the Pure Food and Drugs Act of 1906.[16] In 1912 Congress passed the Shirley Amendment to prohibit the wide dissemination of false information on pharmaceuticals.[16] The Food and Drug Administration was formally created in 1930 under the McNarey Mapes Amendment to oversee the regulation of Food and Drugs in the United States.[16] In 1962 the Kefauver-Harris Amendments to the Food, Drug and Cosmetics Act made it so that before a drug was marketed in the United States the FDA must first approve that the drug was safe.[16] The Kefauver-Harris amendments also mandated that more stringent clinical trials must be performed before a drug is brought to the market.[15]The Kefauver-Harris amendments were met with opposition from industry due to the requirement of lengthier clinical trial periods that would lessen the period of time in which the investor is able to see a return on their money. In the pharmaceutical industry, patents are typically granted for a 20-year period of time, and most patent applications are submitted during the early stages of the product development.[15]According to Ariel Katz on average after a patent application is submitted it takes an additional 8 years before the FDA approves a drug for marketing.[15] As such this would leave a company with only 12 years to market the drug to see a return on their investments. After a sharp decline of new drugs entering the US market following the 1962 Kefauver-Harris amendments economist Sam Petlzman concluded that cost of loss of innovation was greater than the savings recognized by consumers no longer purchasing ineffective drugs.[15] In 1984 the Hatch-Waxman Act or the Drug Price Competition and Patent Term Restoration Act of 1984 was passed by Congress.[16] The Hatch-Waxman Act was passed with the idea that giving brand manufacturers the ability to extend their patent by an additional 5 years would create greater incentives for innovation and private sector funding for investment.[17]

The relationship that exists with industry-funded biomedical research is that of which industry is the financier for academic institutions which in turn employ scientific investigators to conduct research. A fear that exists wherein a project is funded by industry is that firms might negate informing the public of negative effects to better promote their product.[15] A list of studies show that public fear of the conflicts of interest that exist when biomedical research is funded by industry can be considered valid after a 2003 publication of “Scope and Impact of Financial Conflicts of Interest in Biomedical Research” in The Journal of American Association of Medicine. This publication included 37 different studies that met specific criteria to determine whether or not an academic institution or scientific investigator funded by industry had engaged in behavior that could be deduced to be a conflict of interest in the field of biomedical research. Survey results from one study concluded that 43% of scientific investigators employed by a participating academic institution had received research-related gifts and discretionary funds from industry sponsors.[11]Another participating institution surveyed showed that 7.6% of investigators were financially tied to research sponsors, including paid speaking engagements (34%), consulting arrangements (33%), advisory board positions (32%) and equity (14%).[11] A 1994 study concluded that 58% out of 210 life science companies indicated that investigators were required to withhold information pertaining to their research as to extend the life of the interested companies’ patents.[11] Rules and regulations regarding conflict of interest disclosures are being studied by experts in the biomedical research field to eliminate conflicts of interest that could possibly affect the outcomes of biomedical research.

This is almost a definition of what Monsanto has accomplished in the last 40 years and they seem to be doing their level best to increase their power. It’s their food that glycates your blood. It’s their food that addicts you to eat more and more of their food. It’s their food that creates the hunger cycle that drives your behavior. It’s this company that is forcing farmers to grow their seed to grow the crops to put on your table to eat. That means that it’s this company that is responsible for over 45,000 deaths every day from ECC, Excessive Carbohydrate Consumption. ECC is the deadliest addiction mankind has ever experienced. It’s Monsanto who’s infiltrated their execs into the offices of the USDA and the FDA the government departments that control all the agencies and offices within them.

This has given them unprecedented control over what goes in our mouths to eat. That has given them full control over the diseases and disorders all who eat their food will acquire. That is something I can virtually guarantee. Why? It lies in the science of a glucose diet, the deadliest diet now that a man can use.

Thank you, Monsanto :(

Forever will I despise this.

Why No Warnings from the FDA About gluten and sugar?

FDA’s Assessment of Gluten and Sugar.

It would be nice if this was a problem with just the grain industry but it’s not. It also involves the FDA and what has influenced them to not issue warnings for this allergen. The more I look at it, the more I see that it is a problem with overextending corporate entities. Knowing the dealings that Monsanto has had in the past with competitors and their own judicial systems, it’s not hard to fathom at all the involvement they would have, in the cover-up of these studies. It’s actually easy to see their involvement the same as the sugar industry. They didn’t just cover up the studies condemning gluten, they initiated reports themselves that showed gluten was healthy. That is a complete falsehood of the truth of what gluten does.

grunge-cracked-fda-approved-background-some-smooth-lines-69009424

Gluten does the same thing as sugar. Why won’t the FDA recognize that? They have all the studies that point to it. Don’t they read them?

The following is an excerpt from an FDA study on Gluten as an allergen (1 of 173 studies).

What is the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004? 

FALCPA is an amendment to the Federal Food, Drug, and Cosmetic Act and requires that the label of a food that contains an ingredient that is or contains protein from a “major food allergen ” declare the presence of the allergen in the manner described by the law.

Gluten

  1. Why is there a concern about gluten? 

Gluten describes a group of proteins found in certain grains (wheat, barley, and rye.) It is of concern because people with celiac disease cannot tolerate it. Celiac disease (also known as celiac sprue) is a chronic digestive disease that damages the small intestine and interferes with absorption of nutrients from food. Recent findings estimate that 2 million people in the U.S. have celiac disease or about 1 in 133 people.

  1. What does FALCPA require with regard to gluten?

FALCPA requires FDA to issue a proposed rule that will define and permit the voluntary use of the term “gluten-free” on the labeling of foods by August 2006 and a final rule no later than August 2008.

  1. What has FDA done in response to the FALCPA mandate?

FDA held a public meeting in August 2005 to obtain expert comment and consultation from stakeholders to help FDA develop a regulation to define and permit the voluntary use on food labeling of the term “gluten-free” (Public Meeting On Gluten-Free Food Labeling). The meeting focused on food manufacturing, analytical methods, and consumer issues related to reduced levels of gluten in food.

FDA’s gluten-free definition is that the food contains less than 20 ppm of gluten. It seems their concern is more with labeling than it is with safety. If it were with safety, they’d be warning us about the dangers that I’ve listed, yet they don’t as if they were influenced by an outside source.

They consider wheat and gluten as undeclared allergens yet they refuse to acknowledge its allergenic properties to the extent that they won’t require a warning label for it. Yet they know what damage it does. All they require is a mention of wheat in the ingredients and nothing more. That is their warning. Consider this your warning; Grains are poison, and that includes wheat.

Their negligence in regards to our health in this manner is unconscionable. I can only assume that they’ve been influenced by the other side of the industry that provides crop seed for the farmers that grow the food that the FDA approves for us to eat. The other side of this industry, owned by the same corporations, is the pharmaceutical industry. They provide us with all of the drugs that we take to fight the disease caused by the food provided their sister pharmaceutical industry.

What I wonder is, what does the FDA consider stakeholders? Are they the corporate entities who have an interest in proliferating wheat and gluten? Since we now know that this happened with sugar, why wouldn’t the same thing happen with gluten? We know that gluten breaks down into nothing more than glucose (sugar), I can see where the same situation would exist today, that existed 50 -60 years ago. In fact, I believe it’s an ongoing problem.

Just like in the tobacco industry, “selling a product that is already sold for them as it’s addictive”, the same mantra is heard in the grain industry concerning their gluten.  “How can people refuse to buy our products? They’re addictive so people will want them more.

I salute the FDA for monitoring products claiming to be gluten-free yet have more than a trace of gluten in them, such as the Investigation into General Mills for selling Cheerios that had more than the allowed limit of 20 ppm of gluten. Yet knowing what damage gluten does to the body, I have to wonder why do they still allow it to be marketed without any warnings? The tobacco companies can’t market their products without warnings. Why is the food industry allowed to? The evidence lies within the vaults of the FDA, showing all the damage it does. Why do they ignore that evidence?

What evidence, you say? This evidence lies in the excerpts below, from three of their 173 studies on gluten;

  1. “Gluten is the protein that naturally occurs in wheat, rye, barley, and crossbreeds of these grains.Most people can eat gluten, but in people with celiac disease, gluten intake gradually damages the intestines, prevents the absorption of vitamins and minerals, and can lead to other health problems. Symptoms can include diarrhea, fatigue, headaches, abdominal pain, brain fog, rashes, nausea, vomiting, and other reactions.”
  2. “People who have an allergy to wheat run the risk of serious or life-threatening allergic reaction if they eat wheat. Symptoms may include swelling, itching or irritation of mouth or throat, difficulty breathing, nasal congestion, itchy or watery eyes, rash or hives, headaches, nausea, vomiting, cramps, diarrhea, or anaphylaxis, a potentially life-threatening reaction.”What I can’t understand, with this kind of disruption of bodily functions, why doesn’t this require a warning like cigarettes? It’s clearly killed more people.
  3. ”Unlike food allergies, clinical signs and symptoms do not appear to be reliable markers of disease activity because many individuals affected with celiac disease may be entirely asymptomatic. This tells me that a lot more people suffer from the disease than what has been diagnosed. Furthermore, although biomarkers of genetic susceptibility (e.g., presence of DQ2 and/or DQ8 HLA alleles) and gluten exposure [e.g., antibodies for gliadin (AGA), endomysial (EMA), and tissue transglutaminase (tTG)] have been defined for use in noninvasive diagnosis of individuals with celiac disease, these biomarkers have not been shown to correlate with disease severity nor to be useful in assessing daily responses to gluten exposures. Rather, evidence of intestinal mucosal inflammation is the gold standard biomarker for diagnosis of celiac disease and for assessment of disease severity. Intestinal mucosal inflammation may occur long before the development of clinical signs or a rise in antibody titers following a gluten challenge. Intestinal inflammation is assessed by intestinal biopsy, which is an invasive procedure, associated with false negatives (due to sampling error), and is impractical for frequent monitoring of disease activity or severity.”     Revised Threshold Report Page 58 of 108
  4. “Unpublished data described in Moneret-Vautrin and Kanny (2004) show that 83% of wheat allergic children reacted to less than 2 g of wheat flour while only 18% of wheat allergic adults responded at this level. Unpublished data described in Moneret Vautrin (2004) on wheat flour, challenges using 32 children and 32 adults with wheat allergy, reported a LOAEL of ≤ 1.8 mg protein for allergic children (the lowest tested dose) and 52.8 mg protein for allergic adults. Scibilia et al. (2006) reported that 2 of 13 responders reacted to the lowest dose of wheat flour tested (100 mg of a mix of bread and durum flour, approximately 15 mg protein) in DBPCFCs. In total, 31% of the patients who reacted did so to challenge doses less than or equal to 240 mg of wheat protein.” Approaches to Establish Thresholds for Major Food Allergens My question how many people eat this amount? Most people eat around 150mg of wheat products in a day, not enough to express symptoms of celiac disease, but enough to do unnoticed damage.
  5. “The foods of concern for individuals with, or susceptible to, celiac disease are the cereal grains that contain the storage proteins prolamin and glutelin (commonly referred to as glutens in wheat), including all varieties of wheat (e.g., durum, spelt, kamut), barley (where the storage proteins are called hordiens), rye (where the storage proteins are called secalins), and their cross-bred hybrids (such as triticale). The proportion of individuals with celiac disease that are also sensitive to the storage proteins in oats (avenins) has not been determined but is likely to be less than 1% (Kelly, 2005).”
  6. “The clinical manifestations of celiac disease are highly variable in character and severity. The reasons for this diversity are unknown but may depend on the age and immunological status of the individual, the amount, duration, or timing of exposure to gluten, and the specific area and extent of the gastrointestinal tract involved by disease (Dewar et al., 2004). These clinical manifestations can be divided into gastrointestinal, or “classic,” and non-gastrointestinal manifestations. Gastrointestinal manifestations usually present in children 4 to 24 months old and include abdominal pain and cramping, bloating, recurrent or chronic diarrhea in association with weight loss, poor growth, nutrient deficiency, and (in rare cases) a life-threatening metabolic emergency termed celiac crisis, characterized by hypokalemia and acidosis secondary to profuse diarrhea (Farrell and Kelly, 2002; Baranwal et al., 2003). Non-gastrointestinal manifestations are more insidious and highly variable and are the common presenting signs in older children and adults. These manifestations are frequently the result of long-term nutrient malabsorption, including iron deficiency anemia, short stature, delayed puberty, infertility, and osteoporosis or osteopenia (Fasano, 2003). In children, progressive malabsorption of nutrients may lead to growth, developmental, or neurological delays (Catassi and Fasano, 2004). Extra-intestinal manifestations such as dermatitis herpetiformis, hepatitis, peripheral neuropathy, ataxia, and epilepsy have also been associated with celiac disease (Fasano and Catassi, 2001). Individuals with untreated celiac disease are also at increased risk for potentially serious medical conditions, such as other autoimmune diseases (e.g., Type I diabetes mellitus) and intestinal cancers associated with high mortality (Farrell and Kelly, 2002; Peters et al., 2003; Catassi et al., 2002). For example, individuals with celiac disease have an 80-fold greater risk of developing adenocarcinoma of the small intestine, a greater than two-fold increased risk for intestinal or extra intestinal lymphomas (Green and Jabri, 2003) and a 20-fold greater risk of developing enteropathy-associated T cell lymphoma (EATL) (Catassi et al.,”
  7. “There is no standard protocol for gluten challenges, and challenge studies have varied greatly in amount and duration of gluten exposure. Although some studies have been designed to determine the acute effects (i.e., after 4 hours) of exposure to gluten (Sturgesset al., 1994; Ciclitiraet al., 1984), most challenges consist of an open challenge to a fixed or incremental dose of daily gluten over a minimum period of 4 weeks. Many challenge studies use a high exposure (≥ 10 g/day) to gluten, because this is believed to shorten time to disease confirmation or relapse and, therefore, to minimize discomfort to subjects (Rolles and McNeish, 1976). However, some studies have shown that low daily exposures to gluten also can elicit a disease response (Catassi et al., 1993; Laurin et al., 2002; Hamilton and McNeill, 1972).”      
  8. “At this time there is no correlative information on the efficacy of using these tests to predict or help prevent adverse effects in individuals with celiac disease.”
  9. “Although gluten-free diets are considered the only effective treatment for individuals with celiac disease, it has been recognized that it is difficult, if not impossible, to maintain a diet that is completely devoid of gluten (Collinet al., 2004). Therefore, several attempts have been made to define gluten-free in regulatory contexts. Efforts by the Codex Alimentarius to define an international standard for “gluten-free” labeling date back to 1981. At that time, due to the lack of sensitive, specific analytical methods, a threshold value of 0.05 g nitrogen per 100 g dry matter was set for wheat starch, on the assumption that wheat protein would be the only source of nitrogen in starch (Codex Standard 118-1981). The Codex Committee on Nutrition and Foods for Special Dietary Uses is developing a revised standard. The current draft proposal would define three categories of gluten-free foods: processed foods that are naturally “gluten-free” (≤ 20 ppm of gluten), products that had been rendered “gluten-free” by processing (≤ 200 ppm), and any mixture of the two (≤ 200 ppm). The Australia New Zealand Food Agency (ANZFA) defines gluten to mean “the main protein in wheat, rye, oats, barley, triticale and spelt relevant to the medical conditions, Coeliac disease and dermatitis hepetiformis.” ANZFA recognizes two classes of foods, gluten-free foods (” …no detectable gluten”) and low-gluten foods (” …no more than 20 mg gluten per 100 gm of the food”) (ANZFA Food Code Standard 1.2.8). The Canadian standard for “gluten-free” is more general, simply stating that “No person shall label, package, sell or advertise a food in a manner likely to create an impression that it is a “gluten-free” food unless the food does not contain wheat, including spelt and kamut, or oats, barley, rye, triticale or any part thereof” (Canadian Food and Drugs Act Regulation B.24.018).”     Approaches to Establish Thresholds for Major Food Allergens and for Gluten in Food. III, IV, V.Now that you know what grains this involves you can get an idea of what not to eat.
  10. ”Like food allergies, celiac disease affects only a small proportion of the U.S. population (estimated at 1%, 3.1 million) (NIH, 2004). Susceptibility to celiac disease is genetically determined and is linked to the presence of the DQ2 or DQ8 HLA alleles. However, carrying these alleles does not necessarily lead to celiac disease. Both acute and chronic morbidity have been well documented for individuals with symptomatic celiac disease. A gluten-free diet has been shown to greatly reduce the risk for cancer and overall mortality for these individuals. The potential benefit of a gluten-free diet has not been established for individuals with silent or latent celiac disease.”

I submit that this is a disease of a much grander scale, meaning a lot more people suffer from it than what’s reported, as far too often this disease goes completely unrecognized and thus undiagnosed. I hear complaints from many carboholics about many of the disorders at the top of this list. That tells me that they each have an allergic intolerance to gluten and they don’t even know it.  Because of its addictive nature, they’ll never know it, unless they can give it up.

The above paragraphs apply to those with celiac disease, yet I contend that everyone experience some of the above reactions to some degree. This happens even more so if you consume more of their products. I thought I could eat this food for 58 years until I learned that I had allergies to it. Now I know that I have allergic intolerances to this food. It presents itself every time I try to eat it again.

My guess is 90% of the population is exactly the same as I am, allergic to the protein in gluten. I contend that the obesity and diabetes rates that exist today confirm this. The death rates of all the diseases caused by gluten prove it. That forces me to ask, with all the evidence available in your archives, why doesn’t this food require a warning?

This is what the FDA claims they’re concerned about;

“In 21 Code of Federal Regulations (CFR) part 117 (part 117), we have established our regulation entitled “Current Good Manufacturing Practice, Hazard Analysis, and Risk Based Preventive Controls for Human Food.” We published the final rule establishing part 117 in the Federal Register of September 17, 2015 (80 FR 55908). Part 117 establishes requirements for current good manufacturing practice for human food (CGMPs), for hazard analysis and risk-based preventive controls for human food (PCHF), and related requirements.”

After reviewing over half of the documents available and an examination of all the titles of the documents, I see nothing that bans the inclusion of any of these dangerous foods in our food products made for public consumption (processed foods, including bread). It seems their interest lies only in compliance with the labeling of the product. They want to make sure that a package that’s sold as gluten-free has to have less than 20ppm gluten in the product.

They don’t even feel that it’s important enough to warn you that a product contains gluten, yet they don’t feel it important enough to warn you of the dangers of gluten on the package like they do with the dangers of cigarettes. They recognize the danger of tobacco, why can’t they recognize the dangers of gluten and wheat? It seems that they’re content with simply warning you how much a product is gluten-free, but not how much gluten it has in it as if it does no harm at all. “C’MON MAN.” I have access to the same studies they have. They’re all located at PUBMED.COM and they all explain the dangers this food presents. If I can learn about what this food does, they have to know. Why are they so willing to ignore it? Why are they so willing to treat this food as though there’s nothing wrong with it.

The first page of studies I opened brought me to this study, the twelfth study out of 1797 studies on the list and reveals the dangers of just breathing the dust from these cereal grains. The grain induced asthma which affects those who work in the various fields in the grain industry, as stated by the Allergy, Asthma & Immunology Research:

“Asthma caused by allergy to proteins from cereal grains is one of the most common types of occupational asthma (OA) and its prevalence does not seem to be declining.1 The main professions affected are: bakers, confectioners, pastry factory workers, millers, farmers, and cereal handlers. Although wheat is the most commonly involved cereal, other grains (e.g. rye, barley, rice) also play a role. In addition, flour from other sources (e.g. soya, lupin), pests, and several flour additives used in the baking industry to improve fermentation and elasticity of the dough, as well as to improve storage of the bread, may also give rise to IgE-mediated allergy.”  “This disorder has been classically considered a form of allergic asthma mediated by IgE antibodies specific to cereal flour antigens, mainly wheat, rye and barley,”

In the tenth study the on the list published, in July 2009, it’s been found that the globulins in wheat can cause type 1 diabetes. T1D is an autoimmune disorder that was thought to have no cause. At least, all the studies I’ve looked at didn’t reveal this. According to BioMed Central;

“Taken together, the results indicate that a diverse group of globulins exists in wheat, some of which could be associated with the pathogenesis of T1D in some susceptible individuals.Taken together, the results indicate that a diverse group of globulins exists in wheat, some of which could be associated with the pathogenesis of T1D in some susceptible individuals. These data expand our knowledge of specific wheat globulins and will enable further elucidation of their role in wheat biology and human health.

I have read elsewhere that it might be thought that an allergen might trigger an autoimmune response that shuts down the hormones that trigger insulin manufacture in the pancreas. It appears that this is that finding. Wheat can be responsible for type 1 diabetes. Have you seen any warnings for that? I haven’t. Have any been issued? I haven’t seen them. Why haven’t they been issued? How many parents have fed their kids bread to find out that their children are diabetic because of this auto-immune disorder? Why is bread still considered by so many to be a necessity of life?  It doesn’t appear so. It appears more likely to be a destroyer of life.

This is what I’m concerned about;

47,397 deaths daily from CVDs

47,397 people died each day, worldwide, from cardiovascular disease in 2013.  That breaks down to over 1800 Americans that died every day from cardiovascular disease in 2013. That’s 17.3 million annually, worldwide. That was up from 12.3 million (25.8%) in 1990According to Wikipedia“Coronary artery disease and stroke account for 80% of CVD deaths in males and 75% of CVD deaths in females.[1] Most cardiovascular disease affects older adults. In the United States, 11% of people between 20 and 40 have CVD, while 37% between 40 and 60, 71% of people between 60 and 80, and 85% of people over 80 have CVD.[10] The average age of death from coronary artery disease in the developed world is around 80 while it is around 68 in the developing world.” This rate is increasing each year by

This points to the fact the this food which is eaten on a daily basis does so little damage incrementally to the consumer that it’s never noticed until it’s too late. The disease has already manifested itself and the price is now being paid for a lifetime of consumption. The question I keep asking myself is why does this have to keep happening? Why hasn’t the FDA warned us about the dangers of this food? They have access to all of the same reports that I do, yet they still refuse to acknowledge that this food is dangerous.

Does their interest lie elsewhere? Is there corporate influence involved with this like there was with sugar?

The sugar industry actively took steps for years to influence public’s perception of the nutritional value of their product, when they clearly knew of the dangers it posed. “Food companies have spent billions of dollars to cover up the link between sugar consumption and health problems. That’s the conclusion of a new report from the Center for Science and Democracy at the Union of Concerned Scientists (UCS).”

According to The Guardian;

Sugar lobby paid scientists to blur sugar’s role in heart disease – report

“New report highlights battle by the industry to counter sugar’s negative health effects, and the cushy relationship between food companies and researchers”. ” Influential research that downplayed the role of sugar in heart disease in the 1960s was paid for by the sugar industry, according to a report released on Monday.

These actions are responsible for more deaths than all the world wars combined. Their actions have killed, hurt or harmed more than 500,000,000 people in the last 30 years alone. (At 17.3 million for heart disease alone, 500 million is a lowball estimate for death coming from cancer and dementia as well.) All total, the death rate for ECC is over 24,000,000 each year. That’s over 65,753 deaths each day, simply from excessive carbohydrate consumption. (Remember carbs = sugar.)

With backing from a sugar lobby, scientists promoted dietary fat as the cause of coronary heart disease instead of sugar, according to a historical document review published in JAMA Internal MedicineThis was criminal, yet nothing was done about it.

Though the review is nearly 50 years old, it also showcases a decades-long battle by the sugar industry to counter the product’s negative health effects. Why isn’t this agency being held accountable?

The findings come from documents recently found by a researcher at the University of San Francisco, which show that scientists at the Sugar Research Foundation (SRF), known today as the Sugar Association, paid scientists to do a 1967 literature review that overlooked the role of sugar in heart disease. Wasn’t that a clear case of bribery that should have been prosecuted?

SRF set an objective for the review, funded it and reviewed drafts before it was published in the New England Journal of Medicine, which did not require conflict of interest disclosure until 1984. The three Harvard scientists who wrote the review made what would be $50,000 in today’s dollars from the review. Because of this bribery, over 500,000,000 have suffered from this diseases that sugar is responsible for. From diabetes to heart disease to arthritis to cancer to…you should know the list by now.

“Marion Nestle, a nutrition, food studies and public health professor at New York University, said the food industry continues to influence nutrition science, in an editorial published alongside the JAMA report When will it stop? Never, until we let this industry know that we won’t accept their definition of healthy food and stop buying their versions of it.

 “Today, it is almost impossible to keep up with the range of food companies sponsoring research – from makers of the most highly processed foods, drinks, and supplements to producers of dairy foods, meats, fruits, and nuts – typically yielding results favorable to the sponsor’s interests,” Nestle said. “Food company sponsorship, whether or not intentionally manipulative, undermines public trust in nutrition science, contributes to public confusion about what to eat, and compromises Dietary Guidelines in ways that are not in the best interest of public health.”

The cushy relationship between food companies and researcher has been captured in recent investigations by the Associated Press and New York Times.The AP revealed in June that candy trade groups were funding research into sweets. And in 2015, the New York Times showed how Coca-Cola has funded millions in research to downplay the link between sugary beverages and obesity.

The Sugar Association said in a statement that SRF “should have exercised greater transparency” in its research, but also accused the study authors of having an “anti-sugar narrative”.

“We question this author’s continued attempts to reframe historical occurrences to conveniently align with the currently trending anti-sugar narrative, particularly when the last several decades of research have concluded that sugar does not have a unique role in heart disease,” the Sugar Association said. “Most concerning is the growing use of headline-baiting articles to trump quality scientific research – we’re disappointed to see a journal of JAMA’s stature being drawn into this trend.”

The findings were based on documents found by Cristin Kearns, a postdoctoral fellow at UCSF, in library archives.

The scientists and executives involved are no longer alive.

In recent years, the link between fat and heart disease has become a more contentious topic – a 2010 review of scientific studies of fat in the American Journal of Clinical Nutrition found that “there is no convincing evidence that saturated fat causes heart disease”. The role of sugar in heart disease is still being debated.”

Even according to Mother Jones“The industry’s tactics—similar to those used by Big Tobacco in downplaying the adverse health effects of smoking—were explored by Gary Taubes and Cristin Kearns Couzens in the 2012 Mother Jones investigation “Big Sugar’s Sweet Little Lies.” But this latest report draws on some newly released documents submitted as evidence in a recent federal court case involving the two biggest players in the sweetener industry: the Sugar Association and the Corn Refiners Association (the trade group for manufacturers of high fructose corn syrup). ”

The evidence is piling up.

The FDA can’t hide their complicity much longer.

Even according to Mother Jones“The industry’s tactics—similar to those used by Big Tobacco in downplaying the adverse health effects of smoking—were explored by Gary Taubes and Cristin Kearns Couzens in the 2012 Mother Jones investigation “Big Sugar’s Sweet Little Lies.” But this latest report draws on some newly released documents submitted as evidence in a recent federal court case involving the two biggest players in the sweetener industry: the Sugar Association and the Corn Refiners Association (the trade group for manufacturers of high fructose corn syrup). ”

“Obesity and diabetes mellitus are often linked to cardiovascular disease,[53] as are a history of chronic kidney disease and hypercholesterolemia.[54] In fact, cardiovascular disease is the most life-threatening of the diabetic complications and diabetics are two- to four-fold more likely to die of cardiovascular-related causes than nondiabetics.”

According to the World Heart Association ;

“Up to 90% of cardiovascular disease may be preventable if established risk factors are avoided.[65]“ Their goal is 25 by 25. “25×25, achieving a 25% relative reduction in overall mortality from cardiovascular disease, cancer, diabetes or chronic respiratory disease by 2025. In September 2011, the United Nations held a High-Level Meeting in New York on the subject of NCDs, including cardiovascular disease (CVD), cancers, diabetes and chronic respiratory diseases.“

They’re actively taking steps to lower the death rate of CVDs by recommending everyone to eat right, quit smoking, and exercise, all of which will lower this number one killer of people. Eating right, in my opinion, is by far the best way to combat CVDs, diabetes, obesity, hypertension, high cholesterol (which is really a problem of unbalanced cholesterol), arthritis and worst of all, dementia and Alzheimer disease.

In all of my research, I can’t find anything that says to limit the use of bread and starchy carbohydrates made from grains. Yet all research I’ve looked at from PubMed and even the FDA show that this food does cause these disorders. Every time I look at the data, I’m forced to ask myself, why hasn’t’ the FDA, WHA, or the ADA condemned this food? These agencies have to know what’s going on, yet they refuse to act. Who is blocking this action?

After researching my book It’s Time For A Cure, I’ve learned that this food is at the base of all of the diseases listed above, forcing me to ask, why hasn’t the FDA or the WHF warned us of this food. The only reason I can come up with is that it is being protected from prosecution by the industry that provides the crop seed for the farmer as well as the drugs to combat the arthritis caused by what their seed grows into.

From PubMed’s study; Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes: “Wheat is unique among the edible grains because wheat flour has the protein complex called “gluten” that can be formed into dough with the rheological properties required for the production of leavened bread [9]. The rheological properties of gluten are needed not only for bread production, but also in the wider range of foods that can only be made from wheat, viz., noodles, pasta, pocket breads, pastries, cookies, and other products [10]. The gluten proteins consist of monomeric gliadins and polymeric glutenins. Glutenins and gliadins are recognized as the major wheat storage proteins, constituting about 75–85% of the total grain proteins with a ratio of about 1:1 in common or bread wheat [3,11] and they tend to be rich in asparagine, glutamine, arginine or proline [12] but very low in nutritionally important amino acids lysine, tryptophan and methionine [13].”

“Very low in nutritionally important amino acids” interests me. Amino acids are proteins. When you take away the protein, you’re left with little else but carbohydrates. This fact combined with the fact that gliadins have been shown to provoke the body to release anti-gliadin antibodies, which also have been shown to have the ability to attach themselves to Purkinje cells in the cerebellum, make this food suspect, at the least.

When an anti-gliadin antibody attaches itself to a cell in the cerebellum, the brain renders that cell useless and discards it. Although many parts of your brain can grow new cells to replace discarded cells, this area of the brain can’t. That means whenever an anti-gliadin antibody attaches itself to a Purkinje cell, that part of the brain never comes back. Yes, that does mean brain damage for those who release these anti-gliadin antibodies.

The question this brings up is how many of us release these antibodies? Judging from the amount of Alzheimer’s disease invading the civilized world, I would say a majority of people display this form of intolerance….a rather large majority.  The next question this congers is, am I one of them? Are you one of them? I found out that I am. Have you yet?

42,657 deaths worldwide from cardiovascular disease

Heart disease kills more people every year than any other single cause. Over 42,000 people die from this disease and every day and the only reason it exists is the high amount of sugar we put into our bodies. It brings about the glycation ECC is responsible for and it’s this glycation that is responsible 42,000 deaths from cardiovascular disease every day.

But that’s not all it is responsible for. We have to look at Alzheimer’s disease and dementia. We have to consider cancer, and we have to worry about the amount of high blood pressure and high cholesterol ECC is responsible for. All of these disorders are money producing the diseases that this industry generates, simply for the sake of profit. It’s this profit that is killing everyone

13,698 daily deaths globally from Alzheimer disease

13.698 die each day, worldwide, due to Alzheimer disease alone. That amounts to over 500 deaths daily in the US alone, which means that at least 20 people in this country will die this hour alone, due to Alzheimer disease. Nothing contributes to Alzheimer disease as much as bread consumption. It’s the starchy carbs that break down to glucose, and it’s the glucose that glycates the cholesterol and protein that builds up the plaque and inflammation in your blood that leads to Alzheimer disease, cancer, arthritis, Atherosclerosis as well as most all other CVDs, as well as hypertension and high cholesterol.

11,232 deaths daily from cancer worldwide

11,232 people die every day globally due to some form of cancer and with all the evidence available that wheat contributes to the spread of multiple forms of cancer, why hasn’t the FDA made any statements about the dangers this food presents to the human body. Evidence shows these devastating effects going back to the bones of earliest cavemen that have been discovered.

I recently watched a Nova program on a 5,000-year-old iceman mummy that had been frozen in an ice flow until he was discovered in 1991. They found remnants of einkorn wheat in his upper digestive tract suggesting his last meal was bread made from the flour of einkorn wheat. His bones also showed “disease of a modern lifestyle”, as they like to call it. What is this disease of a modern lifestyle? Arthritis. This is evidence of the glycation that occurred in this man from eating the carb-loaded bread made from einkorn wheat. Even as difficult as it was to digest einkorn wheat at that time, due to its fibrous nature, it still did the same damage then, that it does today to everyone who continues to eat this food.

Copied from NOVA on PBS concerning a 5,000-year-old frozen mummy ;

“Oeggl reconstructed the Iceman’s last meal from his microscopic analysis of a tiny sample removed from the mummy’s transverse colon, the part of the intestine just beyond the stomach. When the Iceman was discovered in 1991, x-rays and CAT-scans of the corpse revealed that his internal organs had shrunken so drastically in the 5,300 years in the glacier that Dr. Dieter Zur Nedden, the radiologist who examined the images, could barely distinguish them. Instead of filling the chest cavity with their billowy white form, the lungs looked like wisps of clouds.

But at the top of the colon, Zur Nedden made out a slight bulge, which the radiologist suspected was a clump of half-processed food. The progress of the food indicated that the Iceman had last eaten about eight hours before he died, possibly of hypothermia, on the Hauslabjoch pass, which cuts over the main Alpine ridge dividing Austria from Italy at 10,500 feet above sea level.

Not until several years after the discovery did the Innsbruck scientists finally cut a hole into the mummy, insert an endoscope, and snip out about .004 ounces from the colon. Dr. Werner Platzer, the University of Innsbruck anatomist then in charge of research on the corpse, gave .0016 ounces milligrams of the material to Oeggl, who had already been studying the rich botanical finds from the site.

Pollen provided a snapshot of the environment the Iceman was exposed to in the hours before his death

Oeggl’s sample was barely the size of his little fingernail. Under the microscope, he quickly identified the flake-like, semi-digested material that made up the bulk of the sample as einkorn, the most important wheat of the Neolithic, the period of prehistory in which people lived in semi-permanent settlements and survived by agriculture and keeping animals. The discovery of einkorn, which does not occur naturally in Europe, in the Iceman’s intestinal tract suggested that he had contact with an agricultural community. The dominance of bran in the sample led Oeggl to believe that the wheat had been finely ground into meal and made into bread, rather than eaten as a porridge, where the grains would have been eaten whole and found in larger pieces in the colon. But the bread would have been little like modern breads. In order to get bread to rise when yeast is added, the wheat grains must contain a high level of gluten, which lends the dough a durable elasticity and therefore holds the pockets of air. Einkorn has low levels of gluten, so the bread made with it was probably hard, somewhat like a cracker, and rather tough on the teeth.

Using an electron microscope Oeggl also spotted tiny particles of charcoal attached to the bran, probably remnants of the baking process on a hot rock, or next to a fire. In addition to the einkorn, the cells of at least one other plant, possibly some herb, were present in the sample, and Oeggl concluded that they, too, had been part of his meal. He also found a tiny muscle fiber and a burned bit of bone, evidence that the Iceman might also have eaten a meat. What kind of meat Oeggl cannot yet say, nor can he determine how much of the meal the sample represented.

Not everything passing through the Iceman’s gut had been swallowed intentionally, or was even desirable. Oeggl also found the eggs of the human whipworm. Many people alive today who do not live in areas with flush toilets also carry the worm, which can cause unpleasant symptoms like stomach ache and diarrhea, or even lead to malnutrition. The scientists have no way of knowing whether the Iceman had any such complaints.

Scientists may never know what prompted the Iceman to leave the relatively hospitable valley with no water or food to speak of

The sample also contained many different varieties of pollen, whose strange and beautiful forms Oeggl saw under the electron microscope. Though some peoples are known to eat pollen, Oeggl believed that the quantity in his colon was too small to represent a meal. Instead, the pollen accidentally ended up in the man’s stomach because they either had landed in food or water he ingested, or were inhaled and became trapped in saliva which he then swallowed. Scientists had long wondered where the Iceman was coming from and where he was headed, but until the discovery of the pollen inside the corpse, no scientist had any convincing documentation for his last day. But the pollen provided a snapshot of the environment the Iceman was exposed to in the hours before his death.

The majority of the pollen came from the hop hornbeam tree, which grows in a warm environment. As soon as Oeggl recognized it under his microscope lens, he not only knew which side of the mountain the Iceman had been on shortly before his death but also the season in which he died. The hop hornbeam tree blooms between March and June, and because the sperm inside the pollen grain, which normally decays after a short exposure to air or water, was still intact, Oeggl believed it had to have been absorbed relatively soon after its release from the tree. The nearest stands of that tree could have grown to the south of the Hauslabjoch, at least five or six hours away by foot. The high valleys to the north are just too cold to sustain it.

The pollen of this particular tree was, therefore, one key to understanding the Iceman’s last hours. It meant that the Iceman was almost certainly in the valley within half a day of his death. Previously scientists had speculated that the Iceman had died in the late summer when he was surprised by an early storm while trying to cross the pass.

Oeggl readily acknowledges that scientists may never know what prompted the Iceman to leave the relatively hospitable valley with no water or food to speak of (a single sloe berry was found with his remains) and try to cross the mountain at a time of year when several feet of snow easily could have obscured the topography of the steep and rocky Alpine ridge. But his own interest in the Iceman’s demise is not yet exhausted. He expects that his meticulous analysis of the botanical and archaeological material recovered from the bottom of the shallow in which the man died will soon reveal more details about the circumstances of the Iceman’s death.

This feature originally appeared on the site for the NOVA program Ice Mummies.”

Although not shown in this excerpt, the Iceman did show signs of modern day disease in his bones. it was evident mostly around his joints in the form of arthritis. This arthritis is directly due to his diet of einkorn wheat. As it does now, in glycating all cholesterol it comes in contact with causing arthritis, it did so then. It just did it slower, due to the indigestibility of the einkorn wheat, but it occurred never-the-less.

The damage it did at that time was much less than what it does now, due to the lack of fiber it has in today’s strains of wheat, mostly the bread wheat made of Triticum aestivum, and spelt, durum, and emmer, as well. Even though arthritis seldom kills its victim, the damage it does doesn’t go away, ever. It’s stuck to you like paint on a wall and you can’t scrape it off. Most wheat today has more gluten protein than its ever had in its history, making it gluier and stickier, which make it that much more dangerous, as this is what builds up the plaque in your system and you already know what damage plaque does.

Perhaps the biggest question this brings up is, with all of this information available for this many years, why hasn’t the FDA warned us that this food has these capabilities to do this kind of damage to the human body. Should the public be able to make an informed decision as to whether or not to continue to eat this food? Or should the FDA continue to ignore the evidence and fail to even let the public know what this food does? The question I want to ask, was there outside influence in their decision to not expose this information?

Someone is trying to hide this information. They’re want to leave it up to an uneducated public to automatically know what these studies have shown. In whose best interest would it be to keep this information hidden? Whose business would hurt the most if bread and corn and wheat products all of a sudden became taboo?  The grain industry?  Monsanto? The more I look into this, the more it spells out cover-up and because this is how the FDA treats this, it instills a lot of fear in me as to how healthy the rest of our food supply is.

The FDA has to know of the damage these grains do to the body when ingested, so why do they allow these industries continue to peddle their wares as if they’re healthy?

The Iowa Corn Fed Beef Ruse

Food, Inc. is a 2008 American documentary film directed by filmmaker Robert Kenner.[4] The Academy Award-nominated film examines corporate farming in the United States, concluding that agribusiness produces food that is unhealthy, in a way that is environmentally harmful and abusive of both animals and employees. The film is narrated by Michael Pollan and Eric Schlosser.[5][6]

The film received positive responses and was nominated for several awards, including the Academy Award and the Independent Spirit Awards in 2009, both for Best Documentary Feature.

The film’s first segment examines the industrial production of meat (chicken, beef, and pork), calling it inhumane and economically and environmentally unsustainable. The second segment looks at the industrial production of grains and vegetables (primarily corn and soy beans), again labeling this economically and environmentally unsustainable. The film’s third and final segment is about the economic and legal power, such as food labeling regulations, of the major food companies, the profits of which are based on supplying cheap but contaminated food, the heavy use of petroleum-based chemicals (largely pesticides and fertilizers), and the promotion of unhealthy food consumption habits by the American public.[4][7] It shows companies like Wal-Mart transitioning towards organic foods as that industry is booming in the recent health movement.

Monsanto, the USDA and the FDA

Food, Inc is an eye-opening documentary that deals with the agricultural industry’s influence in the USDA and the FDA, concentrating on the meat packing industry’s influence. In 2008 the Chief of Staff for the USDA was a former chief lobbyist for the beef industry. The head of the FDA was a former executive vice president for the national food processors Association. A majority of the staff at both the FDA and the USDA came from Monsanto or its subsidiaries, posing clear conflicts of interests when it comes to protecting consumers. These industries of Monsanto, the USDA and the FDA are responsible for more death and disease than all violence, which includes war and crime, as well as automobile accidents, all other addictions, including heroin, amphetamines and alcohol.

These industries and agencies are directly responsible for over 43,000,000 deaths each and every year.  That total continues to climb and it will continue until everyone decides that it’s time for a cure.

Decisions have been made in the past that clearly benefited industry while presenting clear dangers to humans. By not only allowing contaminated the food with worthless nutrition values or food contaminated by bacteria to sneak into our food supply but by polluting our rivers and lakes in the process as well, with contaminated groundwater from runoff from chemical fertilizers, pesticides and herbicides.

This is just a taste of how unsustainable this is and it all starts with the grain industry, and our insatiable appetites for high sugar food, which is all forced upon us by this industry, the corn producers, wheat growers, and the crop seed companies owned by Monsanto, Novartis, Syngenta, Bayer et al.. Because their food requires treatment with medications that this industry controls, they have full control over what happens inside your body when you bend to their will and buy their products.

The grain industry in Iowa promoted the Iowa corn-fed beef, to sell more corn, their largest industry. This had multiple, unforeseen consequences that not only damaged our food supply, but it polluted our resources more than what could have ever been foreseen. Because of our propensity to feed our addiction to sugar, the products that this industry has devised to get us to eat more of their junk food, are putting everyone who is suckered into this cycle, in the hospital with serious disorders. These disorders range from arthritis to cancer to HBP to CVDs and much more.

This is clearly a case where this self-policing doesn’t work. It’s killing Americans right now because it doesn’t. Evidence can be seen in the number of heart disease deaths, cancer deaths, Alzheimer’s deaths, not to mention all the pain, discomfort, and drug abuse caused by the pain. Although this is nice for the profits Monsanto, Syngenta and Bayer who also make drugs that treat the diseases there foods cause, it’s leading our country down a path of destruction that we’ll never recover from if we keep eating the food they advertise. They are playing on the addiction that they’ve inflicted upon the American people as well as the world to pad their profits and boost the influence.

This industry makes sure that sugar gets into baby food, to make sure that every baby who eats it becomes addicted to it, making them lifetime users of their poison. This unwilling addiction to sugar has brought this industry to a level of evil that’s never been seen in any industry. This industry is so intent on keeping us addicted to its lure, simply to increase your profits, that they are now responsible for over 65,753 deaths, worldwide daily. Yes, I said 65,753 deaths daily. If this doesn’t bother you, then you have no conscience. Yes, this is something to be appalled about and appalled I am and you should be too. This is simply more proof that it’s time for a cure.

50,000 food safety inspections in 1972 to just over nine thousand of them in 2008, the FDA is failing us big time. This is directly related to departmental cutbacks reducing the number of agents available to do the inspections. This is how conservative politicians think this industry and all other industries should police themselves. It would be nice if corporate America but was concerned about more than just their profits, but unfortunately the bottom line is what wins here and the bottom line is greed.

If the FDA can allow a food this dangerous through its monitoring, I’m afraid to even think about what else has snuck through?  The beef industry is already displayed their contempt for regulation through the mass production of beef that their industry is gone last 50 years

Couldn’t this dispute, at least, be closed that wheat can kill? What I would rather ask, was there outside influence in their decision to not issue any warnings? It was recently revealed that the sugar industry took steps to cover up the reports of damage that their food offered, so why wouldn’t it make sense that this closely related industry, the grain industry, would take those same steps to cover up the same information about what their foods provided?

Was this another case of the industry policing itself and its watchdog, as well? Does this make a solid argument for self-policing for corporate entities instead of government regulations? Our health is at stake here and we’ve allowed the FDA to escape judgment. That in my estimation is borderline criminal. 2893 deaths nationally, each day from CVDs, cancer, and Alzheimer disease combined. All three of these disorders are directly due to ECC, excessive carbohydrate consumption, which can be controlled. That’s enough people to wipe out 4 towns, the same size I grew up in. That’s unconscionable and we let it happen. Is that a shame on us for allowing it to happen?

We have direct control of these disorders. We don’t have to let this continue, but we do, simply to feed our addiction. We have a societal addiction to glucose because it’s not just sugar, it’s what breaks down to glucose, and that includes not only sugar but all carbohydrates that break down to their most basic molecule, glucose. It’s our addiction to this glucose that clouds our judgment, masks our emotions, and controls our desires by gumming up the neurons in our brains every time we eat this food. This is what exactly makes it addictive and hands total control over to the glucose, every time we eat it.

Yes, we do have full control over this, and we can stop it, but we have to stop the celebration of our addiction, to stop the addiction itself. To do that we need to instill taxes on the damage it’s doing when you eat this food. It’s time to hit abusers in the pocket book where it hurts the most. This has been successful with cigarettes, why can’t we make it just as successful with glucose? Why can’t we add a glucose tax to sugary drinks and bread and pasta products? These are the products that do the most damage, outside of alcohol which already has its own tax. Why shouldn’t these products have a tax also? When people start to see the real expense in their pocketbooks, they can then equate that expense to the real expense of the devastating effects this food has, that leads to cancer, heart disease, diabetes and dementia. This may be the only manner in which this addiction can be curbed.

Weight Loss – Thoughts From My Own Journey In Abstaining From Wheat

Weight Loss –

Thoughts From My Own Journey In Abstaining From Wheat

Eight years and 60 lbs ago, I decided after looking at my driver’s license picture, that I had to make some changes in the form of weight loss or  I was going to die much sooner than I had planned to.  I knew that I had to get back to where I used to be, twenty years ago when I weighed 155lbs. It seems that all of a sudden, I turned into a very “cheeky fellow”. I mean that my cheeks looked like they belonged to chipmunks. Problem was, they had nothing in them…except fat. I had become very comfortable eating every kind of pastry, pasta and bread that I could find, thinking that it was all healthy for me and wasn’t affecting my weight in the slightest. Boy, was I wrong!

 : man sees possibilities in mirror Stock Photo

Fortunately for me, a farmer’s market opened up by me, that carried a lot of bulk foods. This allowed me to cut down or even stop eating processed foods and concentrate more on preparing everything for myself. I soon learned the best way to lose weight for me was to limit my intake of breads (which I love) and grain-based snack foods and eat more fruits and vegetables, not only for meals but for snacks between meals.

I’m one of those that believes that fruits and vegetables should be at the bottom of the old food pyramid that I followed growing up. instead of grains because it’s the fruits and vegetables that are really the most nutritious. Now don’t get me wrong. I didn’t say to stop eating breads, I’m just saying that you should limit your intake. But I am saying that you should stop eating all snacks made out of grains, especially wheat.

For me, the ratio was directly proportional, the more fruit and vegetables I ate, the more weight I lost. The more bread and snacks I ate, the more weight I gained. For me it was easy, just cut out all the bread and snacks and eat only fruits and vegetables.

That worked until I became anemic and had to start taking B-12 tablets. That was when I decided to put meat back into my diet and with meat came the grains in the form of breads, pastas, and cereals. After the meat and grains came the weight. I say this to point out the fact that balance is what’s most important, for when I became anemic, I was 10 lbs under my optimal weight after losing close to 50 lbs. I lost it by eating nothing but fruits and vegetables and in doing that I lost the balance. I may have lost some weight but I lost some of my health also.

Now I make sure that I have more meat in my diet by having at least one serving each day and I try to control the number of breads, pastas and cereals so I can maintain a weight that’s optimal for me. But then, even though exercise has always been a part of my daily routine, it’s the food side of the equation that I’m dwelling on with this post.

Balance is the optimal expression here. We just need to make sure that our balance should tip to the fruit and vegetable side of the plate. Changing snack food to fruits and nuts instead of grain products like pastries and cookies might be the most important change that I’ve made. Although I haven’t tried the Fat Burning Brownies or the Guilt Free Chocolate yet, I still have a yen to do so. I’ll keep you posted on the success they have with my weight loss program.

Although I haven’t tried the Fat Burning Brownies or the Guilt Free Chocolate yet, I’m almost sorry to say that I never will as I have learned that there’s something to the claim that Dr. William Davis made in his book Wheat Belly, because I’ve broken my addiction to breads and pastas and I’ve dropped another 5 lbs. Best thing yet? It’s still off after 1 month, so I would highly recommend that you read Wheat Belly by Dr. William Davis. It’s an eye-opening book in which Dr. Davis claims that wheat should be called “Frankenwheat” due to it addictive nature as well as the lack of nutrition that it now has due to genetic engineering, simply to get more crop out of an acre of ground. I said goodbye to wheat. You should try if you think you can? Because of its addictive nature, I can guarantee you that it’ll be tougher than you think, but the rewards for doing so far outweigh the consequences of not doing so.

After trying to eliminate all wheat from my diet, I was able to eliminate 98% of it. Not until trying to eliminate it all did I ever realized how prevalent it is in our daily diet. It’s no wonder we’re so overweight. Wheat products are everywhere you turn in the grocery store. Every Restaurant serves some form of it. It’s the next thing closest to impossible to get away from. But since trying to do exactly that 1 month ago, I’ve lost another 5 lbs. to where I’m only 5 lbs away from my optimum weight for my height, with my BMI being 1/10th of a point from being excellent (20.1) for my age. I had an idea that it was the bread that wasn’t letting me get past the point I was at, but I had little idea how much they were hindering me. Since I’ve all but stopped them completely, my moods have stabilized and I’m not so quick to anger, probably because my blood sugars are staying on a more even level. I’ve replaced the bread with more nutritious foods (fruits and vegetables) which have far more micro-nutrients in them than what the bread has. This one little change has perhaps had more influence on my life and interaction with people than almost anything else. The breads weren’t just hurting my body, but they were hurting my brain as well.

I’m doing my best to stay off the grain products and it’s going well except for a few crackers once in a while. If I’m not careful though, my old addiction will kick in and I’ll end up gorging out on not just crackers, but any or all grain products like pastries, pasta, and bread as well as the worst of them all, cookies and donuts. There’s so many of them out there and they’re so easy to consume, it’s like it’s a conspiracy to keep me eating that which is least healthiest for me. I almost feel like a rebel trying to break away from this crap but this is something I feel good about rebelling against. After falling back to my old addiction and increasing my bread intake, I managed to put on 5 lbs. but fortunately, taking it back off was as easy as stopping the grain intake, because it came right back off within a week after I cut back. Since then, I’ve stayed off of it and managed to lose another 3 lbs. I’m now within 2 lbs of my target weight. This was a weight I never thought I could achieve and I’m only 2 lbs away bringing me to this conclusion, grain products offer too little nourishment for the amount of weight gain they bring. They’re too heavy on the simple starches that add weight and too light on the complex carbohydrates that have the micro-nutrients that give me the nutrition I need. This throws the balance too far away from healthy for me.

It’s been about 3 months since I decided to quit eating bread products, for all intents and purposes. But it’s impossible to do away with altogether. I see now how this could be the biggest crisis in America, since the Cold War, the assumption that bread products of all kinds are somehow good for us. Since I cut back on my intake of bread three months ago, I’ve lost another 12 lbs and am now below my ideal weight by 2 lbs. The beauty of it is, I know my weight is going to stay here as long as I control the number of bread products that I put in my mouth to eat. The fewer grain products I eat the easier it is to lose weight. If I want to maintain my weight I include a little bit of them in my diet. If I want to lose weight I eat fewer grains (breads, cakes, pastries, Danish, pasta, noodles, rice & rice dishes, cereal, granola, popcorn, etc). I have to admit that going without eating all of the products listed is the next thing closest to impossible, but if I control the intake of those products, I control my weight.

This is to the point where it’s almost unbelievable except for the fact that I’m living it. And experiencing it! 4 Months and counting, with reduced grains and no wheat.  An additional 18 lbs and holding. My weight is at a 27 year low. The last time it was this low, I was recovering from being in a coma for a month. This weight loss that I’ve experienced just from cutting back on grains and eliminating wheat and anything that contains any portion of wheat, has manifested multiple other blessings on my body, brain and behavior. One of the biggest blessings is I’m not hungry all of the time. It’s becoming almost too easy to ignore my stomach, which is something I’ve never been able to do. That’s alright because now I can eat more than I ever used to eat and I still lose weight.  Although I may be to my ideal weight now, as my weight has stayed the same for about a week.  The benefits though don’t stop with my reduced weight. They go much farther than that. I don’t feel the pain of arthritis as much, my stomach doesn’t act up as much, my thinking is much, much clearer. That’s probably due to the more stable glucose levels in my blood. This book, Wheat Belly, has truly changed my life. If you were smart, you’d let it change yours too.

In my continuing chronicle of my abstinence from wheat, it’s been about 4 1/2 months, my weight has hit a 28 year low and I’ve been accused of turning skinny. It may be time to reintroduce wheat back into my diet and I would except for the few times that I’ve tried it already. When I did add wheat back into my diet, problems started to arise that essentially reminded me of why it was such a good idea to quit, such as my joints would start hurting again, I’d start itching usually about 5-10 minutes after I ingested the bread or cracker. So now that I’ve found out that I indeed to have an intolerance to wheat, I’m in the search for products of this nature that won’t contain any wheat within them. This is a challenge that I didn’t expect to run into, finding bread and crackers that don’t have any wheat flour contained within them. I know enough to look for gluten-free products but half of the problem is that the fillers they use for the gluten are more fattening than the gluten itself. But it’s not just the gluten that bothers me, it the gliadin, the part responsible for aggravating any arthritis you might have in your body as well as damaging your brain cells beyond repair. It turns out then, that it seems to be a really good idea to give up the wheat products for more reasons than just the weight loss. By quitting the wheat, I’m saving my brain as well as my body. I would have never guessed that in a million years, that such a simple product as bread or pasta, could cause so many problems in our bodies or our brains. My next read is to learn more precisely what grains, in general, are doing to our brains by reading Grain Brain by Dr. Perlmutter.

I’m now about 6 months into my new life without wheat or now, without any grains. After reading Grain Brain, all carbohydrates have been reduced with the exception of green vegetables and fruits in limited amounts. My weight is hovering around 15 lbs lower than my ultimate dream weight, a weight that I never thought I could achieve. It’s amazing how just giving up one kind of food source could have such an impact on one’s health. It’s amazing how much better life is overall now. The arthritis that’s plagued my back for 30 years has reduced in severity to less than half as bad as it was when I was eating them. I’m doing things I haven’t been able to do for more than 30 years. My thinking is clearer. My emotions have evened out from not having the highs and lows from changes in my blood glucose. It’s almost unbelievable how much better I feel…and all from eating no more grains. What a Deal!! And I thought Wheat Belly changed my life. That impact is insignificant compared to what I’ve learned from Grain Brain.

Two weeks later and I’m still losing weight, to the point that I’m at the lowest weight I’ve seen in 30 years. My total weight loss is now over 60 lbs and again I’m being accused of being too skinny. I remember being accused of that in high school. All of this is the result of a high fat, low or no carb diet. I have to admit that it wasn’t easy but it was well worth it and after I broke the addiction of the wheat and grains, the pounds kept melting off effortlessly. And now that I’ve been off of them for 6 months, I can’t go back to eating them, for all the problems that they create, so I”m pretty much guaranteed that I’m not going to put the weight back on.

This is the really interesting part, according to Dr. Perlmutter in his book, Grain Brain, your body creates certain hormones that strengthen and build your brain when you’re thinner and when you fast without food. This seems to be the case for me as it’s much easier to finish my crossword puzzles now. What a deal…weight loss combined with loss of arthritis pain and a more balanced emotional state and best of all a lot more brain power. I couldn’t have bargained for anything better.

4 months later and my weight seems to have leveled out at 55  pounds lower than it was at my heaviest, 210 lbs. For the last 3 months, my weight has been right around 155lbs, which is exactly 10 lbs heavier than when I was 28yrs old. Ever since adapting to a high fat, low-no carb diet, I can’t seem to put on weight, even though I’m eating more. Maybe it just seems like I’m eating more because I’m eating more often, sometimes 6 times a day. I’m still adjusting to how easy it is to do everything again. Little things like getting up and down have become so easy again, I can either sit on the floor a or stand up from the floor without the use of my hands and if that doesn’t sound like too much, you should try it sometime. It’s something I haven’t been able to do for over 30 years. My arthritis has diminished tremendously to where many of the pains are just nuisance pains. My stomach never gets upset anymore and I don’t seem to get headaches anymore. It’s turned out that this decision to quit eating cereal grains has been the healthiest decision I’ve ever made.

8 months and I bet you’re all waiting to see if I’ve put back on my weight or not. You want to see if this change is permanent or not.  My weight has increased back to 160 lbs, but I’m eating a lot more since I’ve been finding more and more foods to eat that don’t have any grains in them and since my weight is still 15 lbs below what my weight should be for my height, I’m quite happy staying slender. I actually have a “sculpted body” now. I’ve never had a sculpted body. Even when I was 28 and had a somewhat sculpted body, my legs were too skinny because I couldn’t get over 154 lbs in all my attempts to gain weight. It wasn’t until I turned 35 that my weight started to climb. By the time I was 40 it had reached 190 lbs and hit 210 lbs when I turned 53 so needless to say it feels so good to be back down to my normal weight, 160. I just wish I could have had this body when I was 28. The legs may be a little thin yet, but they’re not skinny.

As far as my other health is concerned, my arthritis has cleared up, I don’t have any stomach problems anymore and my thinking is as clear as it’s ever been. This abstinence from grains has taught me that grains truly are dangerous foods for the human body.

It’s now been close to a year since my decision to quit wheat and grains, and with the exception of my lower back where there exists degenerative disc disease, my health hasn’t been better and my weight has stayed at 160 lbs. For my height, that is 15 lbs below my optimum weight, but I’m feeling much better keeping it lower. It’s a lot easier to get up and down now, almost as easy as when I was a kid. From a weight of 210 lbs 7 years ago to 184 a year ago to 160 now, it’s become apparent that the true key to weight loss was the disappearance of wheat and grains from my diet. It’s also a lot more fun to eat fat again.

Close to 2 years have passed since I originally gave up the grain. I’ve stayed off the grains but my diet has incorporated more fat to compensate for the loss of calories from the high carbohydrate grains. I’ve even taken to taking a sip of coconut oil every once in a while, simply because it tastes good. My weight fluctuates now, between 155 and 160, usually staying closer to 155 most of the time. There are times, however, when I eat too much and when I do that my weight goes up simply because of the amount of food I ate. But then, it always drops back down the next day. It feels so much better being at a weight that I was trying to achieve 35 years ago when I was in my mid-twenties. Back then, I was trying to gain weight, because everybody considered me skinny. After I hit 35, the weight really came on, so much so, that I couldn’t get it back off. Not until I gave up what was keeping that weight on me, the high carbohydrate foods, that are mostly found in grain foods, like bread, cereal, pasta and pastries. High carbohydrate food includes foods with sugar and sweeteners in them, as well, for new studies have shown that diet sodas don’t help anyone keep their weight down. The artificial sweeteners, it seems, trick the body into wanting more, which can be deadly, if you’re already overweight.

I learned that eating fat, doesn’t make you fat. What makes you fat is eating carbs. 

It all has to do with the way your body metabolizes carbs. You can know this by reading Grain Brain by Dr. David Perlmutter, or Wheat Belly by Dr. William Davis. They’ll both tell you just how devastating this food source can be. And it can be pretty devastating.

After I learned that 1 gram of glucose, (the fuel of carbs) has 4 calories, as opposed to the 9 calories of fuel in each gram of fat, it occurred to me that fat is a much more efficient fuel than the glucose is. That means that you don’t have to eat nearly as much if you’re on a diet that uses healthy fats and protein instead of a diet that uses high carbohydrate food. Actually, you can get all the nutrition out of half of the high-fat foods as what you get out of a high carbohydrate food. I’ve been told that the diet I’m on now is actually a ketogenic diet. Ketogenic diets are usually used for people fighting illness or disease. What I’ve really learned is that Ketogenic diets are for healthy people and anybody who wants to be healthy, because our bodies, genetically, have not advanced enough through evolution to handle the extreme load of glucose that carbs put into the body. I’ve learned that carbs, especially too many of them can be deadly, simply because of the amount of illness and disease they cause, like diabetes, arthritis, cancer, high blood pressure, heart disease, and too many more that room prohibits me from listing them.

Suffice it to say, carbs are bad food to eat. If you switch to a Ketogenic diet and allow your body to go into ketosis, you’ll find that your energy reserves rise dramatically, as well as a return to your previous healthy state when you were younger. For me, it was 40 years younger. You should try it. I can absolutely guarantee that you will like it.

Now, it’s been 28 months since I’ve gone “carb free” and what a trip its been. My weight is still 154 right now. sometimes it fluctuates up to 156 or down to 152, but it’s always in that range, 20+ lbs lower than my prescribed weight. My pain is reduced. The inflammation throughout my entire body is reduced. My headaches are non-existent. I have less mucus in my sinuses. I sweat less because of the lack of fat on my body. My arthritis doesn’t bother me nearly as much. I don’t have stomach problems anymore, ever. Most importantly, I have more energy, a lot more energy and I’m not hungry half the time.  When I am hungry, it’s easy to ignore. This is true bliss. My blood pressure last time I checked it, was 115/60. It’s never been that low. It’s always been in the 130/80 range to 140 /90 range, while at rest. This lack of carbs in my diet has lowered my blood pressure, lowered my blood glucose, balanced my cholesterol, (To those uneducated about cholesterol, I lowered my LDL Cholesterol that’s the bad stuff.) To learn exactly what this transformation has done to my life, visit Carbs, My Life Without Them.

With fat being 225% more efficient than carbs, why would anyone in their right mind ever return to carbs? I love eating fat, to not be fat.

One thing I refuse to do, is to give in to the food/pharmaceutical industrial complex. I will not play their game and fall into their trap, the trap of eating their food, then having to buy their drugs to cure the illness their food causes. My mama didn’t raise a sucker. 

Less than two months later on 3/20/16, my book has been published for two weeks. I have 3 proofs with another 2 on the way. It’s Time For A Cure is available on Amazon.com in color, and Its’ Time To Curb Your Carbs to Save Your Life And Keep Your Dignity and still my weight loss remains permanent.

Carbs and Arthritis

Carbs and Arthritis

Do carbs create arthritis?
Uh…..Yep!  
You Bet!!

Nothing else in the body creates inflammation, more than carbohydrates in our diet and arthritis is a disease of inflammation.

Carbs are the foundation of inflammation. They are the sole internal source of inflammation. Inflammation wouldn’t even exist  (except for external injuries) without carbohydrates.

Inflammation is caused by glucose and cholesterol coming together and glycating. It happens because of the massive amounts of glucose in the blood. Fat, by itself,  doesn’t cause inflammation. It needs glucose to do that. Protein, by itself, doesn’t cause inflammation. It needs glucose to do so, also.

That makes glucose, the bad actor in this drama, the drama of inflammation in the body and how it’s made. Every manifestation has an equation or a set amount of variables that make up that which is being manifested.

With that said, we’re going to look at the variables that make up the equation of arthritis, the variables that cause inflammation in the body, because after all, arthritis is a disease of inflammation.

Arthritis is the expression of inflammation in the body and it shows up mostly in the joints, first, where movement takes place. That’s because this is where the macrophages get deposited because this is where the blood flows.

There’s another expression of inflammation the body and it’s called a common cold. The funny thing about inflammation is that because it exists everywhere the blood flows, it affects every system in the body. A common cold, for example, expresses itself with inflammation in the sinuses. I know that this may be hard to believe, but if you remove the instigator of inflammation, carbohydrates, a common cold becomes much easier to endure. Actually, common colds are not experienced in people on a ketogenic diet nearly as much s much as they are in carbolic, those on a carbohydrate diet. This is because of the amount of inflammation that carbs cause. Viruses may play a part in the spread of a common cold, but without the glucose in the system, the expression of inflammation can’t take place.  Unfortunately, this can only be proven by elimination carbs from the diet, completely.

It’s basically the same with arthritis, because blood flows throughout the entire body and the inflammation exists in the blood, The inflammation is going to affect every system that blood flows through, including the joints of all limbs.

Before we can continue with arthritis, started we need to know what Wikipedia says about it;

“Arthritis (from Greek arthro-, joint + -itis, inflammation; plural: arthritides) is a form of joint disorder that involves inflammation in one or more joints.[1][2] There are over 100 different forms of arthritis.[3][4] The most common form of arthritis is osteoarthritis (degenerative joint disease), a result of trauma to the joint, infection of the joint, or age. Other arthritis forms are rheumatoid arthritis, psoriatic arthritis, and related autoimmune diseases. Septic arthritis is caused by joint infection.”

If the definition of arthritis is joint inflammation, We already know where inflammation comes from, and it comes from carbohydrates, as explained in Carbs, the New Death SentenceThat makes glucose the bad actor here because without the free glucose roaming through your blood, inflammation wouldn’t exist.

It’s glucose that glycates the unused proteins and fats, by attaching themselves to these cells. The glucose is looking for insulin to turn itself into fat so it can join one of the LDL particles in your blood. if it finds a protein particle or cholesterol particle (almost always LDL particles) to attach itself to, it’ll do so, and this is where the problem of inflammation begins. When this happens, the glucose glycates the cholesterol or protein and its these misshaped proteins and glycated cholesterol that forms plaque and creates inflammation.

This is where I think it gets really interesting, if the lipid that makes up the particle comes from carbohydrates, it attaches itself to an apolipoprotein B and forms LDL cholesterol to be used as fuel for the body.

If the lipid comes from fat, it associates with apolipoprotein A, the foundation of high-density particles or HDL cholesterol. Learn how the HDL and LDL work in your body by reading The value of balancing your cholesterol and The foundations of LDL cholesterol, apolipoprotein B.

It’s the LDL particles that cause most of the damage because of their loose form. Hence the name, low-density lipoprotein. These glycated particles are at the base of over half of all cancers, CVDs, brain damage and arthritis.

According to Wikipedia, “Arthritis is predominantly a disease of the elderly, but children can also be affected by the disease. More than 70% of individuals in North America affected by arthritis are over the age of 65″

This tells me that arthritis is going to happen to everyone on a carbohydrate diet, regardless of how many carbs they consume each day. Remember that 90% of the population is gluten sensitive. This is something that can only be reversed by the industry that feeds us. As long as we have to eat the food they provide us and encourage us to eat, this problem will not subside. It’s in the science, the science of inflammation.

That explains why our addiction to these vile substances must come to an end.
As a society, we need to change this pattern.

The problem of arthritis goes deeper than just inflammation, though, it rides on the amount of vitamin D in the system, as well. vitamin D is crucial to the transport of cholesterol into the cells, so it can be used.

Again, according to Wikipedia;

“Vitamin D refers to a group of fat-soluble secosteroids responsible for enhancing intestinal absorption of calcium, iron, magnesium, phosphate, and zinc. In humans, the most important compounds in this group are vitamin D3 (also known as cholecalciferol) and vitamin D2 (ergocalciferol).[1]

Vitamin D deficiency is more common in people with rheumatoid arthritis than in the general population.[36][37] However, whether vitamin D deficiency is a cause or a consequence of the disease remains unclear.[38] 1α,25-dihydroxyvitamin D3 (1,25D), an active metabolite of vitamin D, affects bone metabolism indirectly through control of calcium and phosphate homeostasis. Interaction between 1,25D and the vitamin D receptor (VDR) affects the production of RANKL and delays osteoclastogenesis.[39] Some trials have found a decreased risk for RA with vitamin D supplementation while others have not.[37]

If Rheumatoid arthritis sufferers have a deficiency of vitamin D in their bodies, that tells me that vitamin D helps to control the expression of Rheumatoid arthritis by allowing the cholesterol particle admittance into the cell so it can be used. (No conductor, no admittance.)

This action prevents the cholesterol from becoming glycated and turned into inflammation because with lower levels of vitamin D in the body, the arthritis is more prevalent. That tells me why lower levels of vitamin D increases Rheumatoid Arthritis. It’s the one-two punch that hits everyone with arthritis; carbs raise LDL particles, raising total cholesterol throwing up flags that cholesterol must be lowered. when that’s the worst thing you can do. Your cholesterol doesn’t need to be lowered (that leads to disease), it needs to be balanced, so you can continue to use your cholesterol to feed your cells the nutrients they need to function properly. See the value of balancing your cholesterol to learn how to balance yours.

Most vitamin D is produced in our skin by ultraviolet rays acting on cholesterol;

“Vitamin D3 is produced photochemically from 7-dehydrocholesterol in the skin of most vertebrate animals, including humans.[106] The precursor of vitamin D3, 7-dehydrocholesterol is produced in relatively large quantities. 7-Dehydrocholesterol reacts with UVB light at wavelengths between 270 and 300 nm, with peak synthesis occurring between 295 and 297 nm.[107] These wavelengths are present in sunlight, as well as in the light emitted by the UV lamps in tanning beds (which produce ultraviolet primarily in the UVA spectrum but typically produce 4% to 10% of the total UV emissions as UVB). Exposure to light through windows is insufficient because glass almost completely blocks UVB light.[108][109]

With vitamin D actually being a fat, in the body, as it comes from cholesterol and cholesterol is made up of lipids, that makes me wonder if it comes from digested fats or ingested fats. A look at 7-dehydrocholesterol revealed nothing as to where it comes from, so I have to be content just knowing it’s a lipid.

Being a lipid gives it access to the cellular structure of all organs, including the skin, bones, and most importantly, your brain. 

This places the importance of vitamin D even higher than what I thought before. Vitamin D is a fat that delivers calcium to your bones, making it that important to bone growth and structure. Yet it’s also important in your brain, where it acts as a conductor for cell signaling proteins, cytokines and adipokines and hormones.

According to Pubmed;
“Vitamin D receptor in the brain

It should be noted that 1,25(OH)2D signaling is conducted through the VDR, which shares its structural characteristics with the broader nuclear steroid receptor family.11 In 1992, Sutherland et al12 provided the first evidence that the VDR is expressed in the human brain. Using radiolabeled complementary deoxyribonucleic acid probes, the authors showed that VDR messenger ribonucleic acid is expressed in the postmortem brains of patients with AD or Huntington’s disease. In a landmark study, Eyles et al13 described that both the VDR and CYP27B1 are widespread in important regions of the human brain including the hippocampus, which is particularly affected by neurodegenerative disorders.1417 Furthermore, the VDR is also expressed in the prefrontal cortex, cingulate gyrus, basal forebrain, caudate/putamen, thalamus, substantia nigra, lateral geniculate nuclei, hypothalamus, and cerebellum.18 Importantly, VDR gene polymorphisms are associated with cognitive decline,19,20 AD,2124 Parkinson’s disease,2529 and multiple sclerosis.30

Showing how important vitamin D is in the brain, it’s become evident that it’s as important as the cell signaling can’t take place efficiently without it, as it’s the conductor. Without enough vitamin D in your system, the conduction is going to be poor, at best. Could it be that this is where cell degradation begins, and inflammation introduces its ugly face? Whether or not it is, we know that vitamin D is crucial for hormones and cell signaling proteins to get their signals through the cell membrane, as that’s what conductors do, they transmit signals.

That tells me, if the pathway is blocked, due to vitamin D deficiency, the cells can’t perform their intended function, because their fuel, lipoproteins can’t get through the cells, due to the lack of a conductor, vitamin D, so they’re left floating around in the blood waiting to be used.

This is where the problem begins because there’s also massive amounts of glucose floating in the blood, waiting to be turned into fat, This gives us the equation that nobody wants, Glucose + cholesterol =  glycation. Glycation is the start is the start of inflammation.

According to PubMed; “Vitamin D lipid-lowering effects appear limited to statin-treated patients and are likely due to decreased cholesterol absorption.” Cholesterol plays a much bigger part in this play than what seemed apparent a few minutes ago. If statin drugs lower total cholesterol and vitamin D, I can only imagine what damage that is reeking on the bodies of those who are condemned to use them. That tells me that those on statin drugs are condemned to more inflammation, more disease, and more arthritis, can this be true?

This is exactly why it’s so important to balance your cholesterol instead of just lowering it. The value of balancing cholesterol tells us that raising HDL cholesterol will help lower LDL cholesterol and control the inflammation by limiting the source of the inflammation, LDL cholesterol. Knowing that raising HDL particles can lower LDL particles help makes it easier to lower LDL particles. Fewer LDL particles in the blood lowers inflammation lessening the effects of arthritis in the body.

Now that we know that, We also know that lowering carb intake lowers LDL cholesterol as it’s carbs that create LDL cholesterol. So curbing carbs, even though it can’t restore, immediately, the damage that’s already been done, it can reverse its current effects, and in the future work to restore at least some of the damage. But it can only restore that which isn’t already too far damaged.

This forces me again to ask, why is this food even on our grocery shelves and why doesn’t it come with a warning?

IT’S TIME FOR A CURE!

 

Carbs, The Newly Discovered Death Sentence

The Newly Discovered Death Sentence of Starches & Carbohydrates

Baguette With Cereals Stock PhotoI know you’ve been told that you need your carbs, that they’re healthy for you and that they must make up a major part of your diet. How long have they been at the bottom of our food pyramid, telling us,
they should make up the largest portion of our meals? How long have we been heeding this messagePopcorn Stock Photo? I’ve been doing it all my life. Haven’t you?

But what if what you’ve been told was wrong?

What if we don’t need them in the quantities we’ve been told to eat them? gallery-thumbnailsCan you eat too many of them? Who doesn’t? It’s easy to do. That’s due to their addictive nature. We’ll get deeper into that, later.

What if you don’t need carbohydrates at all?
Can you live without them?
Can you live without them and still be healthy?

The question I would rather ask, if you can be healthier without them, wouldn’t you want to be?

danger-overeating-grim-reaper-touches-obese-man-eating-big-burger-vector-illustration-41031546==========health-care-diabetes-info-text-23318754

ABSOLUTELY!

I can tell you right now, you can actually live healthier without them. I can tell you that you can live much easier without them. I can tell you that I live with less pain without them and you too can live with less pain without them. I can tell you that you’ll have fewer headaches without them, I don’t have headaches anymore. I can tell you that you that you won’t have intestinal problems anymore and i can tell you that you can save your brain and make it smarter, without them. Does this mean that you were lied to in the past, when you were told that they had to be the largest portion of your diet? to eat them in excess? Examine the evidence, analyze and assess the information, then you be the judge.

You Do Not Need Carbohydrates. 

At least, you don’t need them in the amounts that people everywhere are eating them. By everywhere, I mean everywhere. No place can be found where carbs are not a major part of the diet. To narrow down the problem with carbs, this post and entire site, in general, deals entirely with the high starchy carbs you find in all cereal grains, primarily wheat, barley, and rye because of the gluten that comes with it. But that’s only part of it, which we’ll talk about later in greater detail, because when you ingest gluten, you also eat gliadin. This is the part of wheat that can cause brain damage. That’s something else that we’ll talk about later, in greater detail when we look at how carbs have the capacity to shrink your brain.

But we should start with why you should limit your carbohydrate intake to as little as possible. For starters,  to ensure yourself better health, lower weight and most importantly, less illness and disease throughout your life. Secondly, to reduce your pain levels by reducing inflammation. Thirdly,  to reduce headaches of any nature. and fourthly, to get better sleep. The full gamut of benefits is really much greater and is covered on the benefits posts of a Life Without Carbs and My Life Without Carbs.

Because your body can’t burn carbohydrates (sugars), it has to turn them into fat, so they can use for fuel. Your body burns fat, not carbs. It actually likes fat so much, it would much rather have it spoon fed to it rather than make its own. The problem with using carbs to supply your fat, is that the fat it turns into, is not a good fat. Because carbs need insulin to be turned into fat, the insulin instructs that fat to go to storage, so all of it gets stored, instead of being used, and this is where the problem begins. It’s the consumption of this starchy food that leads to the massive amounts of weight gain that everyone who eats it, experiences. But then, most of you already know this. It’s just impossible to quit eating it, because of its addictive nature.

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A Simple Decision Can Change Your Health Forever
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Stop Eating Bread
Time for a disclaimer;

Not all people are subject to this weight gain from cereal grains, only about 90% of us are. That means, about 10% of the population have no intolerances to wheat, gluten or any of the components that come with it. That also means that for 90% of us, we do have an intolerance to it. That means, for 90% of us, we express an allergic reaction to it. The problem with that is, the allergic reaction we experience is weight gain, and this ‘expansion‘ happens, whether it’s wanted or not. Anyone of us who has any kind of an intolerance to wheat, gluten or any other components of this grain will express this ‘expansion’, when we eat it.

Whether you want to accept it or not, carbs are dangerous.

I know you probably don’t want to accept this but bear with me, it’s necessary for you to know what you’re putting in your body and what’s it’s doing to you. Even the smallest amount causes your body distress. This is why we shouldn’t be eating this food, to begin with, remember, (bread = carbs = disease = death);

For the short list, Carbs are responsible for;
  1. Primary Cause of type 2 diabetes 
  2. Primary Cause of Celiac Disease 
  3. Primary Cause of headaches
  4. Primary Cause of Peripheral Neuropathy
  5. Primary Cause of dementia and brain damage (type 3 diabetes)
  6. Primary Cause of heart disease
  7. Contribute to a multitude of gastrointestinal disorders
  8. Are the major contributor to more than half of all cancers
  9. Are the primary cause of LDL particles (“bad” cholesterol)
  10. Primary Cause of Epileptic Seizures
  11. Primary Contributor to Arthritis 
  12. Addictive Nature Making Them as 
  13. Deadly as Heroin, Cocaine, Tobacco and Alcohol.
  14. Primary Thief of Emotional Control
  15. Primary Cause of Of Tooth Decay
  16. Primary Cause of cause of aging
This can be validated by reading Wheat Belly and Grain Brain. Both of these publications will fully explain what these carbs do to you as well as how they do it. (Which is also covered in the rest of the posts on this site) Let’s take a closer look, right now, at the above manifestations that can and do occur from ingesting this food.
  • Type 2 diabetes is caused primarily by obesity and carbs play a
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    Is Diabetes Your Goal?

    major role in obesity. Carbs cause diabetes because of their need for insulin to be turned into fat so the body can use it. This is the beginning of a downhill spiral that forces the body to make adjustments that it would never have to do, if it were on a diet of protein and fats instead of carbohydrates. Because carbs have to be broken down to their most basic sugar, glucose to be used as a fuel, the glucose flows through your bloodstream before it can be metabolized on a cellular level, to be used for that fuel. Glucose needs insulin, to be turned into fat to be digested, to use for energy. Glucose cannot enter the cell without insulin to turn it into fat. The problem is, most of the glucose, after it gets turned into fat, it gets stored as fat in any one of the multitude of fat cells on your body. This takes place in the visceral fat (fat around the internal organs) first and foremost, where it’s the most dangerous. The more carbs you eat, the more insulin your body needs to metabolize those carbs and with a body full of sugar (carbs), you need a lot of insulin to turn all those sugars into fat. After processing a diet full of high carbohydrate food over your lifetime, your body starts to have problems, manufacturing enough insulin, so you can continue to digest the carbs you continue to eat. Because your insulin production can’t keep up with your carb intake, the sugar doesn’t get turned into fat and stays in your bloodstream as sugar. It begins to build up in your blood system and you become diabetic. Hence the name insulin-dependent diabetes or type two diabetes. Remove the carbs, remove the excess blood glucose. If you remove the glucose from the equation, you remove diabetes. If you take away the carbs, you take away the obesity and excess glucose. Can it really be that simple? Duh!

  • They cause headaches Dr. Perlmutter, in his book, Grain Brain, takes 12 pages to explain how headaches are caused by carbohydrates, wheat and gluten in particular. As Dr. Perlmutter is a board-certified neurologist and a nutritionist, I trust him. Wouldn’t you? Shouldn’t you?
  • Peripheral Neuropathy  Peripheral neuropathy (PN) is damage to or disease affecting nerves, which may impair sensation, movement, gland or organ function, or other aspects of health, depending on the type of nerve affected. Wikipedia says, It is important to recognize that glucose levels in the blood may spike to nerve-damaging levels after eating, even though fasting blood sugar levels and average blood glucose levels may still remain below normal levels (currently they typically are considered below 100 mg/dL for fasting blood plasma and 6.0% for HGBA1c, the test commonly used to measure average blood glucose levels over an extended period). Studies have shown that many of the cases of peripheral small fiber neuropathy with typical symptoms of tingling, pain, and loss of sensation in the feet and hands are due to glucose intolerance before a diagnosis of diabetes or pre-diabetes. Such damage often is reversible, particularly in the early stages, with changes in diet, exercise, and weight loss.”  According to Dr. Davis, “A common cause of peripheral neuropathy is diabetes. High blood sugars occurring repeatedly over several years damage the nerves in the legs, causing reduced sensation (thus allowing a diabetic to step on a thumbtack without knowing it), diminished control over blood pressure and heart rate, and sluggish emptying of the stomach (diabetic gastroparesis), among other manifestations of a nervous system gone haywire.” He goes on to say, “Of 35 gluten-sensitive patients with peripheral neuropathy who were tested positive for the antigliadin antibody, the twenty-five participants on a wheat- and gluten-free diet improved over one year, while the ten control participants who did not remove wheat and gluten deteriorated.” and ” Formal studies of nerve conduction gluten-consuming group were also performed, demonstrating improved nerve conduction in the wheat- and gluten-free group, and deterioration in the wheat- and gluten-consuming group.”
  • Celiac disease Celiac disease is caused by a reaction to gliadin, a prolamin (gluten protein) found in wheat, and similar proteins found in the crops of the tribe Triticeae (which includes other common grains such as barley and rye).[3]  Gluten—which is Latin for “glue”—is a protein composite that acts as an adhesive material, binding flour together to make bread products, including crackers, baked goods, pasta and pizza dough. It’s this dough that likes to gum things up. Remember the last time you pigged out on pizza? Remember the indigestion? You think, that came from the sauce? Think again.
  • Dementia and Brain Damage   Wheat is associated with dementia and brain dysfunction, triggering an immune stock-photo-44379182-alzheimer-s-word-cloudresponse that infiltrates memory and mind. Dr. William Davis explains it best in his best seller, Wheat Belly, “In one particularly disturbing Mayo Clinic study of thirteen patients with the recent diagnosis of celiac disease, dementia was also diagnosed. Of those thirteen, frontal lobe biopsy (yes, brain biopsy) or postmortem examination of the brain failed to identify any other pathology beyond that associated with wheat gluten exposure. Prior to death or biopsy, the most common symptoms were memory loss, the inability to perform simple arithmetic, confusion, and change in personality. Of the thirteen, nine died due to progressive impairment of brain function.” Yes, you read that right: fatal dementia from wheat ingestion. Dr Perlmutter explains it in more detail in Grain Brain. If you want to join all the other seniors who are all losing their minds to Alzheimer’s disease or dementia of any sort, all you have to do is to continue to eat your bread, pasta, crackers, pancakes, donuts, tortillas and other wheat products and you’ll be right there with everyone else. When was the last 36717144-a-depress-senior-person-with-wood-backgroundtime you misplaced your keys or forgot something? But look on the bright side of it, if you want to keep eating your donuts, you can, as long as you don’t mind that you won’t get to bathe yourself after a while, because you’ll soon have it done for you. I talk more about why this happens.
  • Heart disease (cardiovascular disease) has too many risk factors to list here, because there are many kinds of cardiovascular disease, but one of the biggest of concern, is the excess sugar in the blood (diabetes), as well obesity (excess weight the body need to supply blood to), as well as the high blood pressure and the  high Heart With Stethoscope And Money Stock Photoamount of plaque in the blood due to the glycation of cholesterol thanks to the extra sugar in the blood.  It is estimated that 90% of Heart disease is preventable.[3]  All the causes listed here are caused by eating wheat. Life Insurance agents have to ask 4 times the standard premium to submit an application for a policy on anyone who had both diabetes and high blood pressure, because of the high underwriting risk. If they want a policy, they have to pay 4 times the standard premium because of their condition. And the condition is preventable. What’s keeping you from declaring your independence?
  • Gastrointestinal disorders by gumming up your digestive system with the gluten that comes with all wheat, especially the high gluten bread and pizza dough. All this glue sticks to the walls of your intestines blocking the digestion of other foods as well as itself. Everyone I know who loves to consume their daily pastries, pasta, biscuits, rolls and crackers, already know about the cramps that build up in their stomachs, due to the amount of undigested food that can’t get through the glue to get digested. This gluten, that’s in wheat, barley, spelt, rye and almost every other variant of wheat, is the substance that causes all the damage to your digestive tract. This glue plays a major role in acid indigestion, acid reflux, heartburn, constipation, nausea, and even general stomach upset.  With 10 different disorders of the digestive tract, gluten plays a gumming role in each one of them. You know the gas and bloating you get, sometimes after a meal? Guess what? Yeah, the major cause of that can be tracked to starchy carbs. And it’s not even included in the above list. I can’t help but wonder why people continue to eat this pseudo-food. I keep finding OTC medicine, that I’ve been purchasing over the years, just to combat; excess gas and bloating, acid indigestion, acid reflux, nausea, constipation, diarrhea, worse yet ulcers. All of these manifestations could be curbed with the reduction of wheat and grains in our diets. That gurgling you just heard from your stomach, was that your stomach telling you to get your act together, and stop the carb intake?
  • Cancer gets its assist from the excess sugar that’s continuously circulating in your blood. It keeps your ph levels in an acidic range which is an invitation to illness and disease. Acidosis is not something you want to have to deal with, with all the problems that it can produce. “Healthy human-arterial blood pH varies between 7.35 and 7.45. Changes in the pH of arterial blood (and therefore the extracellular fluid) outside this range result in irreversible cell damage.[1]Cancer loves it when your blood ph levels go into acidosis from the amount of sugar, carbs dump into your blood. This is what leaves your body open for attack, from a multitude of illnesses and diseases, cancer only being one of them. A more complicated explanation of how carbs cause cancer is in the post about the Diseases Caused By Plaque. Again, if cancer gets an assist from carbs, doesn’t it make sense that if you took away the carbs, you’d, at the least, hamper the disease’s, progression, if not stop it altogether. Can it be that simple? Can you give me a reason not try it and find out?
  • Epilepsy Illness Means Poor Health And AfflictionsEpileptic seizures A peculiar syndrome of temporal lobe seizures unresponsive to seizure medications and triggered by
    calcium deposition in a part of the temporal lobe called the hippocampus (responsible for forming new memories) has been associated with both celiac disease and gluten sensitivity (positive antigliadin antibodies and HLA markers without intestinal disease).
  • Old Man With Walking Stick Showing Aged 3d Character Stock PhotoArthritis is a disease of inflammation, which is aggravated by wheat more than anything else, because of the amount of sugar it dumps into the bloodstream. Few other sources of sugar are higher than bread and wheat products. Not even table sugar itself. Arthritis is caused by inflammation. Inflammation is influenced by the amount of glucose in your blood, which is influenced by the number of carbs you eat. Again, can it be that simple? Remove the carbs and you can ease, if not eliminate, it’s influence on Arthritis.
  • Addiction According to Dr. Davis, “There is no doubt: For some people, wheat is addictive.” It has to do with the effect it has on our neurotransmitters and neuropeptides,Phrase "addicted To Sugar" Made Of Red Sugary Candies Stock Photo primarily Serotonin and Endorphins. “Endorphins (“endogenous morphine”) are endogenous opioid neuropeptides.” They’re the feel-good neuropeptides. This is the same neuropeptide that’s activated by alcohol, tobacco, heroin, cocaine, marijuana and all other substances of an addictive nature, that give you the ‘morphine‘ feeling. When was the last time, you had to have something to eat? What was it, you hungered for? How long was it before you had eaten the previous time? How long can you go without eating? I often go 18 hours a day eating enough for 1 snack, because of my keto diet. Can you?
  • Emotional Distress and Disorder takes place every time you ingest this food, in any form, it’s ingested, this is directly due to the to the fluctuations in your blood glucose, caused by the consumption of wheat and grain foods. Blood sugars go up, moods rise. blood sugars go down, moods depress. It’s that simple. The point I want to bring up, is it’s the rise and fall of your blood sugars that have the biggest impact on your emotional status and hence your emotional health. This in itself leads to behavior that, many times, should never occur in the first place. And it would never occur in the first place, if it weren’t for the abundance of this food in our diet. Behavior like violence, propagated by anger and antagonism. Both of these emotions are influenced as much, if not more than anything else, by the foods we eat. I submit that these fluctuations in emotional levels, are due to the changes in blood glucose, in all who eat this food, and all have been influenced by it. If you remove the wheat and grains, you remove the influence. If you remove the influence, you can easier retain your senses. It’s that simple. Behavior driven by fear, is quite possibly the biggest danger our society faces, and this food source is a major cause of driving this behavior, because of it’s palatable nature. Sugar tastes good. People love to ear it. Mass consumption of it alters the emotional status of everyone who eats it, when their blood sugars fluctuate. It’s these fluctuations that cause a large majority of the abhorrent behavior that pervades society everywhere. It’s these fluctuations combined with the influence of mass media that are driving most of the terrorism in the world today. This theft of your emotional control, is what makes you a slave to corporate influence and subject to their desires, not your desires. How long do you want to keep your mental faculties?
  • They Rob You Of Your Teeth Ask any archaeologist, The appearance of rotten teeth marked the beginning of the agricultural age in our ancient history. It moved us from being hunter-gatherers to farmers. Even though this transition was one of the first moves into civilization, It also served to introduce our bodies to the ravages of carbohydrate nutrition. Fortunately, for our ancestor’s sake, it wasn’t as dangerous then, as it is, now. It hadn’t been genetically modified.  The wheat that was grown at that time was unmodified einkorn. It didn’t rob us of our senses, then, because it didn’t fluctuate blood sugars to the extent, that all wheat and grain products it does today. Whatever was eaten had 100 times the fiber in it to slow down the absorption of sugars into the system, fluctuating the blood glucose, in the massive ways they do today. Hence, they didn’t cause the diseases, then, that it causes today. I submit, that it this sudden fluctuation in sugars, that is causing 88% of all illnesses and diseases, that we have to deal with in our modern society. That, in itself, makes us victims of our own advancement, going back to the start of civilization. But, that’s only looking at the past, at the reason why we’re ingesting this food that ruins our teeth. Now, for why it does that. Most of you already know why. It can be summed up in one word, sugar. Sugar rots teeth. Not meat, not cheese, not eggs, not fat, nothing that we consume rots teeth like carbohydrates do. The gluten that we love so much, makes it stick to our teeth, and this is where it begins to do its damage. The sugars work there way into the enamel of your teeth and the decay begins. You brush it away, you floss it away, and you do the best you very can, to keep your teeth as clean as possible. And when you make it to your 75 birthday, you pat yourself on the back, for still having all of your teeth. Or, do you? Have there been times when you couldn’t brush and floss? Do you brush every time you take a sip of a sweet drink or a drink of alcohol? All the sugar contained in those liquids, swirls around your mouth for hours and hours, working on decaying your teeth. Remove the sugar, remove the decay. It’s that simple.
  • Carbs are the root cause of aging due to the AGEs that they cause. This factor is at the root of so many disorders and diseases, that it deserves a blog of its own. Read it here

With all of these ailments, illnesses, diseases, disorders, afflictions, and discomfort being caused by these carbs,cropped-time-cure-clock-prevent-disease-sickness-illness-medical-r-words-face-to-illustrate-fundraising-research-to-find-52768147.jpg

The questions I keep asking myself,

Who in their right mind would ever agree to submit themselves to this torture, by eating them?

Those who don’t know that they do!

Most of us know that sugar is bad for us, but what too many don’t want to fully recognize, is that carbs are sugar. With bread being the most popular carb we eat, every time we eat bread, we know that we’re eating carbs, but we don’t want to equate those carbs with sugar, while in all actuality they are. If Sugar Kills, Carbs Kill.

We know that Sugar Kills, but we don’t want to listen to that song because of our addiction to it.

All of the manifestations listed above have been documented in several publications, but they’ve seldom been presented for review and examination, to the medical community. Not until Dr’s Davis’ and Perlmutter’s books, Wheat Belly and  Grain Brain, came forth to warn us about the atrocities this supposedly nutritious food has been doing to us, did we even know we were eating something that is so poisonous (at least to the 90% of us, who are allergic to it).

This, in my estimation, is the biggest problem. Most people are allergic to it. I estimate that more than 90% of the population have some sort of intolerance to wheat, gluten or the gliadin that’s in the wheat. That says, that more than 90% of the people are allergic to bread, pasta, crackers, cereals like Wheaties, Wheat Germ, or Special K (to name just a few), any breaded chicken, shrimp, veal, all breaded fried appetizers, all pastries, all nutrition bars, all cereal bars, anything that has any percentage of wheat or wheat substance in it. The list is too long, even for the length of this post. The question this begs, is why is this food still advertised as being healthy?

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If 90% of the population, (as I speculate) are allergic to wheat, that explains the claim that I made at the beginning of this post,

You Do Not Need Carbohydrates.

If you’re one of the 90% who is allergic to them, you’d be much better off without them. With as many problems as this food brings with it, it makes absolutely no sense to continue eating it except to feed your addiction. So this brings us to our next problem, getting off of our addiction to them.

The question is then, how do we stop eating them? How do we get this food that’s been such an important part of our diet since time immemorial, out of our diet? For that, you’ll have to continue on to Carbs, how to cut back.”

If anybody feels that any of these conclusions are nothing more than opinion, my challenge to you is, prove me wrong. I invite you to research any and all statements, facts, data of any sort, or links, that I’ve provided in these posts, to invalidate anything. I’ll even go to the extent to challenge anyone to prove me wrong, in any of my statements. It will generate a good civil discussion, and that’s something I can look forward to, anytime.

My sincere wish, is that everyone who reads these pages verifies and validates what they read. Only then will they know that the information contained within this site is 100% valid. Maybe then, all who read this, will change their behavior and in turn, change the behavior of the whole world.

My challenge to you, is to give a low carb diet a try, for 2 months. If you don’t see any benefit after just 2 months, of abstinence, go back to your high carb diet. But please, prepare yourself to suffer the consequences. You must have given it an honest try, and not cheated at all, for this to work. Any deviation, will not let your body go into ketosis and that’s what’s important.  You have to look at it like your life depends on it, because, it does.

If You Like Bread, You’re As Well As Dead,

Unless Your Change Your Eating Habits

Don’t Fall For Their Ruse