Tag Archives: glucose

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. It’s 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 has been sprayed on your food or on feed for feed lots 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 you 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 say 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 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 Type of Heart Disease Curable of Just Treatable?

Can Your Type of Heart Disease be Cured or Just Treated?

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. From atherosclerosis and other heart related diseases, I’ll reserve this notice for that purpose only. All cancer reports will be located on the cancer page.  Dementia will be on 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 you 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!

Listed below from PubMed or PMC or the FDA are reports of studies done on the effects of glycation and its influence in any CVD or disease influenced by inflammation, which is a direct cause of glycation.

Advanced glycation endproducts induce apoptosis of endothelial progenitor cells by activating receptor RAGE and NADPH oxidase/JNK signaling axis.

Elevated levels of advanced glycation endproducts (AGEs) is an important risk factor for atherosclerosis. Dysfunction of endothelial progenitor cells (EPCs), which is essential for re-endothelialization and neovascularization, is a hallmark of atherosclerosis. However, it remains unclear whether and how AGEs acts on EPCs to promote pathogenesis of atherosclerosis. In this study, EPCs were exposed to different concentrations of AGEs. The expression of NADPH and Rac1 was measured to investigate the involvement of NADPH oxidase pathway. ROS was examined to indicate the level of oxidative stress in EPCs. Total JNK and p-JNK were determined by Western blotting. Cell apoptosis was evaluated by both TUNEL staining and flow cytometry. Cell proliferation was measured by (3)H thymidine uptake. The results showed that treatment of EPCs with AGEs increased the levels of ROS in EPCs. Mechanistically, AGEs increased the activity of NADPH oxidase and the expression of Rac1, a major component of NADPH. Importantly, treatment of EPCs with AGEs activated the JNK signaling pathway, which was closely associated with cell apoptosis and inhibition of proliferation. Our results suggest that the RAGE activation by AGEs in EPCs upregulates intracellular ROS levels, which contributes to increased activity of NADPH oxidase and expression of Rac1, thus promoting cellular apoptosis and inhibiting proliferation. Mechanistically, AGEs binding to the receptor RAGE in EPCs is associated with hyperactivity of JNK signaling pathway, which is downstream of ROS. Our findings suggest that dysregulation of the AGEs/RAGE axis in EPCs may promote atherosclerosis and identify the NADPH/ROS/JNK signaling axis as a potential target for therapeutic intervention.

With the list growing past 17,729 studies on the effects of glycation, I think this message about the process of glycation should be wider known. This is the basis of all modern disease. Why has it been kept hidden? Is it due to industrial concerns? What would happen if you wiped 98% of all illness?

This report dictates how the modification of proteins (glycation) is involved in atherosclerosis. Is this the smoking gun that carbs are dangerous foods to eat? Even though this report is from Dec 2016, it only says, again, what hundreds if not thousands of other reports dictate. They all dictate glycation is dangerous. What causes glycation should be avoided at all costs, to ensure optimal health.

Post-translational modification of proteins imparts diversity to protein functions. The process of glycation represents a complex set of pathways that mediates advanced glycation endproduct (AGE) formation, detoxification, intracellular disposition, extracellular release, and induction of signal transduction. These processes modulate the response to hyperglycemia, obesity, aging, inflammation, and renal failure, in which AGE formation and accumulation is facilitated. It has been shown that endogenous anti-AGE protective mechanisms are thwarted in chronic disease, thereby amplifying accumulation and detrimental cellular actions of these species. Atop these considerations, receptor for advanced glycation endproducts (RAGE)-mediated pathways down regulate expression and activity of the key anti-AGE detoxification enzyme, glyoxalase-1 (GLO1), thereby setting in motion an interminable feed-forward loop in which AGE-mediated cellular perturbation is not readily extinguished. In this review, we consider recent work in the field highlighting roles for glycation in obesity and atherosclerosis and discuss emerging strategies to block the adverse consequences of AGEs. This article is part of a Special Issue entitled: The role of post-translational protein modifications on heart and vascular metabolism edited by Jason R.B. Dyck & Jan F.C. Glatz.

This is the smoking gun that proves what glucose consumption does to the body in the form of atherosclerosis. How long before the FDA or the USDA will admit that this is what happens after ingesting grains? Will the Heart Association say anything about this? What about the American Diabetic Association? I wonder if this news will reach any regulatory agency. My guess is if Monsanto has anything to say about it, they’ll say “where’s the money in it.”

This report from Aug 1 1989, reveals how aware we were then, that glycation is a damaging process that is caused by excess glucose in your system. One would think that 27 and a half years would be long enough to reveal this information. Apparently, it isn’t.

We studied 11 diabetic patients, all of whom had severe atherothrombotic disease, and 11 normal controls. Overall glycation was assessed by the extent of incorporation of [3H]-NaBH4 into fructosyl lysine separated from whole platelet proteins following amino acid analysis. Fructosyl lysine represented 5.7% +/- 1.0 S.D. of the total radioactivity in the normal whole platelet samples. Increased glycation was observed in platelets from 5 of the 11 diabetics. Platelet glycation did not correlate with glycation of hemoglobin or albumin. The pattern of glycation of various platelet proteins in whole platelets, as determined by the incorporation of [3H]-NaBH4 into electrophoretically separated proteins did not display selectivity, although myosin and glycoproteins IIb and IIIa showed relatively increased levels of [3H]-NaBH4 incorporation. Artificially glycated platelet membranes exhibited glycation mainly in proteins corresponding to the electrophoretic mobility of myosin, glycoproteins IIb and IIIa.

The previous report was published in 1989 yet have you heard anything about it? Didn’t they have idea, at that time, what carbs were doing to the body, when ingested? I guess they needed more studies. Over 17,000 of them have been filed as of yet. Why has it taken until 2010 to learn any of this? Even today, they still are reluctant to admit such, that carbs are dangerous foods to be eating.

  • Advancedglycation end products: An emerging biomarker for adverse outcome in patients with peripheral artery disease.

Patients with peripheral artery disease (PAD) suffer from widespread atherosclerosis. Partly due to the growing awareness of cardiovascular disease, the incidence of PAD has increased considerably during the past decade. It is anticipated that algorithms to identify high risk patients for cardiovascular events require being updated, making use of novel biomarkers. Advanced glycation end products (AGEs) are moieties formed non-enzymatically on long-lived proteins under influence of glycemic and oxidative stress reactions. We elaborate about the formation and effects of AGEs, and the methods to measure AGEs. Several studies have been performed with AGEs in PAD. In this review, we evaluate the emerging evidence of AGEs as a clinical biomarker for patients with PAD.

Peripheral Artery disease is often the start of Atherosclerosis and all CVDs. They are a direct cause of glycation. Glycation is controllable by controlling the amount of carbs you put in your mouth every time you eat.

This following study shows how your body reacts to the glucose infusion by sending out macrophages to counteract the damage presented by the glucose. The modified LDL particles are the glycated endproducts of what happens to your cholesterol with glucose in your system.

How do macrophages sense modified low-density lipoproteins?

Abstract

In atherosclerosis, serum lipoproteins undergo various chemical modifications that impair their normal function. Modification of low density lipoprotein (LDL) such as oxidation, glycation, carbamylation, glucooxidation, etc. makes LDL particles more proatherogenic. Macrophages are responsible for clearance of modified LDL to prevent cytotoxicity, tissue injury, inflammation, and metabolic disturbances. They develop an advanced sensing arsenal composed of various pattern recognition receptors (PRRs) capable of recognizing and binding foreign or altered-self targets for further inactivation and degradation. Modified LDL can be sensed and taken up by macrophages with a battery of scavenger receptors (SRs), of which SR-A1, CD36, and LOX1 play a major role. However, in atherosclerosis, lipid balance is deregulated that induces inability of macrophages to completely recycle modified LDL and leads to lipid deposition and transformation of macrophages to foam cells. SRs also mediate various pathogenic effects of modified LDL on macrophages through activation of the intracellular signaling network. Other PRRs such Toll-like receptors can also interact with modified LDL and mediate their effects independently or in cooperation with SRs.

What you should think about, is what would happen if the glucose weren’t there. The cholesterol can do what it’s supposed to do, feed your body.

From Dec 2016, Coronary Heart Disease and Ischemic stroke are shown to be influenced by another RAGE Gly82ser. How many more of these do they have to find before they realize that you can prevent this by keeping carbs out of the diet?

Association of RAGE gene Gly82Ser polymorphism with coronary artery disease and ischemic stroke: A systematic review and meta-analysis.

Abstract

BACKGROUND:

The receptor for advanced glycosylation end products (RAGE) has been widely linked to diabetic atherosclerosis, but its effects on coronary artery disease (CAD) and ischemic stroke (IS) remain controversial. The Gly82Ser polymorphism is located in the ligand-binding V domain of RAGE, suggesting a possible influence of this variant on RAGE function. The aim of the present study is to clarify the association between the RAGE Gly82Ser polymorphism and susceptibility to CAD and IS.

CONCLUSIONS:

The current meta-analysis suggests that the RAGE Gly82Ser polymorphism is associated with an increased risk of CAD and IS, especially in the Chinese population. However, better-designed studies with larger sample sizes are needed to validate the results.

The following report submitted Sep 31, 2011 shows the influence of RAGE in VRD ;

RAGE-dependent activation of the onco-protein Pim1 plays a critical role in systemic vascular remodeling processes.

Abstract

OBJECTIVE:

Vascular remodeling diseases (VRD) are mainly characterized by inflammation and a vascular smooth muscle cells (VSMCs) proproliferative and anti-apoptotic phenotype. Recently, the activation of the advanced glycation endproducts receptor (RAGE) has been shown to promote VSMC proliferation and resistance to apoptosis in VRD in a signal transducer and activator of transcription (STAT)3-dependant manner. Interestingly, we previously described in both cancer and VRD that the sustainability of this proproliferative and antiapoptotic phenotype requires activation of the transcription factor NFAT (nuclear factor of activated T-cells). In cancer, NFAT activation is dependent of the oncoprotein provirus integration site for Moloney murine leukemia virus (Pim1), which is regulated by STAT3 and activated in VRD. Therefore, we hypothesized that RAGE/STAT3 activation in VSMC activates Pim1, promoting NFAT and thus VSMC proliferation and resistance to apoptosis. Methods/Results- In vitro, freshly isolated human carotid VSMCs exposed to RAGE activator Nε-(carboxymethyl)lysine (CML) for 48 hours had (1) activated STAT3 (increased P-STAT3/STAT3 ratio and P-STAT3 nuclear translocation); (2) increased STAT3-dependent Pim1 expression resulting in NFATc1 activation; and (3) increased Pim1/NFAT-dependent VSMC proliferation (PCNA, Ki67) and resistance to mitochondrial-dependent apoptosis (TMRM, Annexin V, TUNEL). Similarly to RAGE inhibition (small interfering RNA [siRNA]), Pim1, STAT3 and NFATc1 inhibition (siRNA) reversed these abnormalities in human carotid VSMC. Moreover, carotid artery VSMCs isolated from Pim1 knockout mice were resistant to CML-induced VSMC proliferation and resistance to apoptosis. In vivo, RAGE inhibition decreases STAT3/Pim1/NFAT activation, reversing vascular remodeling in the rat carotid artery-injured model.

CONCLUSIONS:

RAGE activation accounts for many features of VRD including VSMC proliferation and resistance to apoptosis by the activation of STAT3/Pim1/NFAT axis. Molecules aimed to inhibit RAGE could be of a great therapeutic interest for the treatment of VRD.

Advanced glycation end products increase lipids accumulation in macrophages through upregulation of receptor of advanced glycation end products: increasing uptake, esterification and decreasing efflux of cholesterol.

Advanced glycation end products increase lipids accumulation in macrophages through upregulation of receptor of advanced glycation end products: increasing uptake, esterification and decreasing efflux of cholesterol.

BACKGROUND:

Previous reports have suggested that advanced glycation end products (AGEs) participate in the pathogenesis of diabetic macroangiopathy. Our previous study have found that AGEs can increase the lipid droplets accumulation in aortas of diabetic rats, but the current understanding of the mechanisms remains incomplete by which AGEs affect lipids accumulation in macrophages and accelerate atherosclerosis. In this study, we investigated the role of AGEs on lipids accumulation in macrophages and the possible molecular mechanisms including cholesterol influx, esterification and efflux of macrophages.

METHODS:

THP-1 cells were incubated with PMA to differentiate to be macrophages which were treated with AGEs in the concentration of 300 μg/ml and 600 μg/ml with or without anti-RAGE (receptor for AGEs) antibody and then stimulated by oxidized-LDL (oxLDL) or Dil-oxLDL. Lipids accumulation was examined by oil red staining. The cholesterol uptake, esterification and efflux were detected respectively by fluorescence microscope, enzymatic assay kit and fluorescence microplate. Quantitative RT-PCR and Western blot were used to measure expression of the moleculars involved in cholesterol uptake, synthesis/esterification and efflux.

RESULTS:

AGEs increased lipids accumulation in macrophages in a concentration-dependent manner. 600 μg/ml AGEs obviously unregulated oxLDL uptake, increased levels of cholesterol ester in macrophages, and decreased the HDL-mediated cholesterol efflux by regulating the main molecular expression including CD36, Scavenger receptors (SR) A2, HMG-CoA reductase (HMGCR), ACAT1 and ATP-binding cassette transporter G1 (ABCG1). The changes above were inversed when the cells were pretreated with anti-RAGE antibody.

CONCLUSIONS:

The current study suggest that AGEs can increase lipids accumulation in macrophages by regulating cholesterol uptake, esterification and efflux mainly through binding with RAGE, which provide a deep understanding of mechanisms how AGEs accelerating diabetic atherogenesis.

This is the proof that AGEs inhibit proper cell nutrition by preventing the flow of cholesterol into the cell. This allows accumulation of LDL particles in your blood. Usually with a carbohydrate diet, those LDL particles are going to be ApoB particles and those are the most proliferate in all disease. Again, this is something you have full control over, as you don’t have to eat this food. There are plenty of healthier alternatives.

The next study details how glycol-AGEs work their way into the cellular wall of your arteries creating Atherosclerosis. What you should think about is, could this happen without glucose in your system? Can you live without glucose? If you answered YES to both of those questions, you’re on your way to a healthier body.

Glycolaldehyde-derived advanced glycation end products (glycol-AGEs)-induced vascular smooth muscle cell dysfunction is regulated by the AGES-receptor (RAGE) axis in endothelium.

Advanced glycation end-products (AGEs) are involved in the development of vascular smooth muscle cell (VSMC) dysfunction and the progression of atherosclerosis. However, AGEs may indirectly affect VSMCs via AGEs-induced signal transduction between monocytes and human umbilical endothelial cells (HUVECs), rather than having a direct influence. This study was designed to elucidate the signaling pathway underlying AGEs-RAGE axis influence on VSMC dysfunction using a co-culture system with monocytes, HUVECs and VSMCs. AGEs stimulated production of reactive oxygen species and pro-inflammatory mediators such as tumor necrosis factor-α and interleukin-1β via extracellular-signal-regulated kinases phosphorylation and nuclear factor-κB activation in HUVECs. It was observed that AGEs-induced pro-inflammatory cytokines increase VSMC proliferation, inflammation and vascular remodeling in the co-culture system. This result implies that RAGE plays a role in AGEs-induced VSMC dysfunction. We suggest that the regulation of signal transduction via the AGEs-RAGE axis in the endothelium can be a therapeutic target for preventing atherosclerosis.

Do you have any idea of how to regulate the transduction of AGEs? It’s simple, go keto. Will an industry that depends on your illness, tell you that? I seriously doubt it. Since it’s this industry that regulates the regulatory agencies, I doubt that you’ll ever hear it from them. That’s why it’s so important to follow your own advice to stay healthy, stay away from unhealthy substances. Now you know how unhealthy glucose is, simply due to its glycative effects.

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 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.

 

 

 

 

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. Our food supply has been hijacked by the same industry that treats you for the illness their food supplies. Granted the health care 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 the 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 sell.

 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 alters 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 though 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 your 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 you 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 blood stream, 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 prove 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 hormone 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 return other emotional control you’d thought you’d lost years ago. The control you lost was a relinquish 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 in 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 to 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 over come 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 our 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 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 :(

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 from the truth of what gluten does.

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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 contain less than 20 ppm of gluten. It seems their concern is more with labelling 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 to 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 it the food industry allow 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 have 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 flourchallenges 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 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 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.

This actions are responsible for more deaths that 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 chronickidney disease and hypercholesterolaemia.[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 look 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 dadeaths 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 of today’s wheat 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 filmmakerRobert 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 Awardsin 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, emphetimines 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 ground water 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 up by this industry, the corn producers, wheat growers, and the crop seed companies owned by Monsanto, Novartis, Syngenta, Bayer et al.. Because there food require 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’tt. 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 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.

Why I Stay in Ketosis.

Why I Stay in Ketosis.

Ketosis refers to acids in the body that are derived and used while in a state of low glucose in the blood. Because my body has been in a state of ketosis for the last 3 years, I feel qualified to speak about this lifestyle. I call it a lifestyle because it really is. It’s a lifestyle completely different from the lifestyle of a carboholic. Carboholics close-up-fast-food-snacks-behind-no-symbol-low-carb-diet-fattening-unhealthy-eating-concept-deep-fried-squid-rings-french-65973872require food every other hour or so, it’s the law of glucose consumption, appetite follows glucose levels in the blood. It’s that simple, blood sugar levels raise and satiety sets in, releasing hormones controlling feel-good emotions influencing behavior, sometimes unrecognizable behavior. But, that usually happens when the blood sugars fall again after a couple hours releasing hormones of hunger, need and want. These hormones are completely different than the satiety hormones and have much different affects on the body.

According to PubMed, on the subject of ketosis;

“Hunger and satiety are two important mechanisms involved in body weight regulation. Even though humans can regulate food intake by will, there are systems within the central nervous system (CNS) that regulate food intake and energy expenditure. This complex network, whose control center is spread over different brain areas, receives information from adipose tissue, the gastrointestinal tract (GIT), and from blood and peripheral sensory receptors. The actions of the brain’s hunger/satiety centers are influenced by nutrients, hormones and other signaling molecules. Ketone bodies are the major source of energy in the periods of fasting and/or carbohydrate shortage and might play a role in food intake control.” hormones-list-ghrh-papers-tablet-words-growth-hormone-releasing-hormone-medical-concept-55856070

They go on to say; “Glucose also exerts a hormonal-like action on neurons; electrophysiological recordings demonstrated, for example, that hypoglycemia activates growth hormone-releasing hormone (GHRH) neurons, suggesting a mechanistic link between low blood glucose levels and growth hormone release (Stanley et al., 2013).”

This is where carboholics cannot have the advantages that being in a state of nutritional ketosis has. Those who chose to live in a state of ketosis) aren’t controlled by their hormones, so they don’t have to follow any hunger cycle. They’re in full control of their hormones. With hormones being the primary driver of appetite (leptin), they influence your appetite more than anything and are able to alter you ability to discern whether you  need to eat or not. It’s called leptin resistance and we’ll get deeper into that later.

This also means that these  hormones are in control of your emotions, because of that. I know that it doesn’t sound like it’s that big of a deal, but it’s more important than you ever could imagine. As I explained in Why the addiction is so hard to break and it has to do with how your hormones control your actions without you realizing it..

First, let’s look at the state of ketosis, as explained in Wikipedia;

Ketosis /kᵻˈtoʊsᵻs/ is a metabolic state in which most of the body’s energy supply comes from ketone bodies in the blood, in contrast to a state of glycolysis in which blood glucose provides most of the energy. Ketosis is similar to a condition called ketoacidosis, in that both cause a side effect known to laypeople as acetone breath.”

“Longer-term ketosis may result from fasting or staying on a low-carbohydrate diet, and deliberately induced ketosis serves as a medical intervention for various conditions, such as intractable epilepsy, and the various types of diabetes.[6] In glycolysis, higher levels of insulin promote storage of body fat and block release of fat from adipose tissues, while in ketosis, fat reserves are readily released and consumed.[5][7] For this reason, ketosis is sometimes referred to as the body’s “fat burning” mode.[8]

This biggest problem with being in a state of ketosis is that it is often confused with ketoacidosis, which has nothing to do with being in a state of nutritional ketosis. Ketoacidosis is a state of extreme ketosis that can only happen to type 1 diabetics because their pancreas is incapable of secreting enough insulin to handle even a small amount of glucose in the system. Because of this the liver of type 1 diabetics secretes more ketones than what the body needs to operate.  Again Wikipedia says;

“Ketosis is deliberately induced by use of a ketogenic diet as a medical intervention in cases of intractable epilepsy.[12] Other uses of low-carbohydrate diets remain controversial.[15][16] Induced ketosis or low-carbohydrate diet terms have very wide interpretation. Therefore, Stephen S. Phinney and Jeff S. Volek coined the term “nutritional ketosis” to avoid the confusion.[17]

Although I appreciate ketosis as being a “fat burning” mode, it’s the other benefits that I appreciate more. Benefits like less pain, no headaches, no stomachaches, far more energy than what I’ve ever had, ability to get more work done, as I don’t have to stop all the time to eat and although I do eat at my desk, I’m usually at my desk 16-18 hours out of the day, except on therapy days. I take 3 hours, 3 days a week for therapy. My therapy is exercise. My brain needs it, but my body benefits.

Ketoacidosis is a metabolic state associated with high concentrations of ketone bodies, formed by the breakdown of fatty acids and the deamination of amino acids. Ketoacidosis is most common in untreated type 1 diabetes mellitus, when the liver breaks down fat and proteins in response to a perceived need for respiratory substrate. Prolonged alcoholism may lead to alcoholic ketoacidosis. “

“In diabetic ketoacidosis, a high concentration of ketone bodies is usually accompanied by insulin deficiency, hyperglycemia, and dehydration. Particularly in type 1 diabetics the lack of insulin in the bloodstream prevents glucose absorption, thereby inhibiting the production of oxaloacetate (a crucial precursor to the β-oxidation of fatty acids) through reduced levels of pyruvate (a byproduct of glycolysis), and can cause unchecked ketone body production (through fatty acid metabolism) potentially leading to dangerous glucose and ketone levels in the blood. Hyperglycemia results in glucose overloading the kidneys and spilling into the urine (transport maximum for glucose is exceeded). Dehydration results following the osmotic movement of water into urine. (Osmotic diuresis), exacerbates the acidosis.”

I bring this up to make the point that nutritional ketosis is not ketoacidosis. It’s far from it. According to Wikipedia again, “Normal serum reference ranges for ketone bodies are 0.5–3.0 mg/dL, equivalent to 0.05–0.29 mmol/L.[23]

In ketosis, the levels range from 3 – 6 mg/dL. Ketoacidosis requires a level of 15 – 25 mg/dL, more the three times the levels needed for ketosis, making it virtually impossible for anyone to go into ketoacidosis if you’re not a type 1 diabetic. Type 1 diabetics are required to make sure their bodies don’t produce many ketones because of the risk of ketoacidosis.

Remaining in a state of ketosis, on the other hand, has allowed my body to regain that which was lost 31 years ago in a car accident that left me severely disabled because of a severe closed head injury, (It was the two strokes that were the most devastating.)

Probably the first and foremost reason I choose to remain on this diet, is explained by my lack of need for any of these diabetes medications. I just can’t afford them or the side effects that they carry with them;

  1. insulin
  2. exenatide
  3. liraglutide
  4. pramlintide
  5. Biguanides
  6. metformin
  7. PhenforminPhenformin (DBI) was used from 1960s through 1980s, but was withdrawn due to lactic acidosis risk.[4]
  8. Buformin – also was withdrawn due to lactic acidosis risk.[5]
  9. Thiazolidinediones;
  1. Rosiglitazone – (Avandia): the European Medicines Agency recommended in September 2010 that it be suspended from the EU market due to elevated cardiovascular risks.[7]
  2. Pioglitazone
  3. Troglitazone – (Rezulin): used in 1990s, withdrawn due to hepatitis and liver damage risk[8]
  4.  Peptide analogs;

Secretagogues;          First-generation agents

  1. tolbutamide
  2. acetohexamide
  3. tolazamide
  4. chlorpropamide

Second-generation agents;

  1. glipizide
  2. glyburide or glibenclamide
  3. glimepiride
  4. gliclazide
  5. gliquidone
  6. Meglitinides
  7. repaglinide
  8. nateglinide
  1. Alpha-glucosidase inhibitors
    1. miglitol
    2. acarbose
    3. voglibose
  1. Injectable Amylin analogues
    1. Amylin
    2. pramlintide
  2. SGLT-2 inhibitors

Common generic names for many of these medicines are from Wikipedia;

Many anti-diabetes drugs are available as generics. These include:[35]

No generics are available for dipeptidyl peptidase-4 inhibitors (Januvia, Onglyza) and other combinations.
The above medications are used for diabetes alone. This small list is quite possibly the smallest list that one will need to choose from with a continued diet of carbohydrates. Larger lists exist for heart disease, cancer, high blood pressure, high cholesterol, arthritis, and dementia. That only covers the prescription medication. For OCD medication, you have to consider NSAIDs, the most used pain relievers all carrying more side effects to create more need for further medication. And don’t forget Tylenol. How many problems does that drug have with liver toxicity? It’s been responsible for a few deaths. Then we have to look at the Antacids and all the stomach medicine that’s on the shelf. There are plenty of them and I can honestly tell you right now that 90% of these medications are not necessary unless you’re on a carbohydrate diet. I haven’t used any of these medications in 3 years, since I gave up the bread and carbs. I used to have two or three volumes of drug catalogs full of pharmaceuticals that are needed to treat all of the diseases that are caused by the consumption of grains, from diabetes to dementia to heart disease and cancer. My first post lists all of those.

I refuse to take any of these drugs anymore because all of them carry side effects, some major, some minor. Whether the side effects are major or minor, I don’t want to experience any of them. I’ve had my fill of side effects, especially the ones that make my health worse, which is where most of these side effects should be classified. After living for twenty years needing to take massive amounts of opioids for my chronic severe pain, diuretics for my high blood pressure, anti-depressants for the pain, and living with the side effects of not only the opioids, but every other drug they had me on, all twelve of them. I’m fed up with it. I’m not going to take it anymore. And I was only up to twelve medications. I have a friend who’s on this diet, who’s lowered his needs to thirteen daily medications from twenty-three. How many meds do you take everyday?

I live by the theory that if the meds aren’t needed in the first place, my health is going to be that much better. That is why I removed everything from my diet that I could, that is responsible for these horrendous diseases, requiring the need for these medications. The one thread I found that ties 90% of all cancers (even lung cancer), 90% of all heart diseases, and 99.9 % of all dementia, all arthritis, all headaches, and almost all stomachaches together is one substance that can be removed from the diet without any severe side effects. I shouldn’t need to tell you what that substance is by now. You should know. You eat it every day. You live with the effects of addiction. Pain always comes with addiction.

You eat it every morning, either in your coffee as creamer, in the toast you have, or the cereal you consume. You have it every lunch with your sandwich or burrito and with every dinner with your rolls. I have known several families that would just put a plate of bread on the table every evening. This is the display of addiction, a full out need to satisfy the taste buds by dumping more and more sugar in the body, usually in the form of starchy carbs.

The sad part of this whole argument is that I’ve only covered drugs for diabetes so far. I haven’t even touched on drugs for heart disease, cancer, arthritis, high blood pressure, high cholesterol (probably the most dangerous), chronic pain, hyperlipidemia, obesity, etc, etc. How many side effects do think all these drugs can cause? How many more avenues can this create to develop new drugs to spring upon a mindless public clamoring for the newest relief for their pain?

All of this consumption of the grain industry’s products is what’s driving the pharmaceutical industry today, tomorrow, next year, and for the next 500 and beyond. If we don’t put and end to this now, our society is doomed to suffer the consequences of their carbohydrate addiction, a diet they’re not responsible for. The greed of the grain industry combined with the ambition of the pharmaceutical industry, has made us all carboholic slaves to the desires these industries. For me, it’s scary how much power we’ve given these industries, simply because we listen to their advertising. Those who listen to their advertising, and are influenced by it, fall prey to that influence and become their slaves for life or until they quit consuming the grains. There’s very little difference than that of alcoholism.

Anyone who can’t control their emotions entirely by themselves is a slave to their own hormones. Every carboholic is a slave to their emotions and therefore a slave to these industries. The emotions I’m speaking about here are hunger and satiety. You may not classify these emotions, but I submit that they actually are. Satiety is defined as the state of being satisfied. If that is not an emotion, as it expresses feelings of calmness and security, I don’t know what is. Hunger, on the other hand, is defined as a strong desire. Is not that an emotion? These emotions are control by both leptin and Ghrelin, which in turn are controlled by the grain industry, more than anything else. I refuse to take part in this trap anymore.

With emotions being controlled by our hormonal balance like this, how could the influence of anything that modifies that balance, not have an effect on our behavior? It has to. When you combine the drive of an addiction (which is what we’re talking about) with the advertisements promoting that addiction, how can it not have an effect on our health and ultimately our society? That is why I make the statement that this cycle has to change. If it doesn’t cease, our health as a society, will never get better.

Let’s go back to addiction, though, for I’m sure you don’t consider this an addiction. I understand, few caught in an addiction can recognize that addiction when they’re feeding it because the addiction has ways of hiding it. You can ask anyone who has to have at least one beer a day. They’re not addicted to their beer, as far as they’re concerned, yet they have to have it. And often they don’t even drink more than just one. But they still have to have that one. That is what makes it an addiction. The body can and does live much better without beer, so it’s not a substance the body requires to survive. Yet the beer drinker needs that daily beer to satisfy their addiction. To go without, many times causes more problems because of the work your hormones are doing on your emotions and worse yet your actions by controlling how receptors work in your brain. That makes it a natural thing that you need to do, and not an addiction, to appease that desire to drink the beer. This is  how addiction works and it happens to carboholics too. I know I am a carboholic. The desire for sweets is still with me. It’s a last refuge of my addiction. It’s something that I get to fight for the rest of my life.

When I think about this I get angry, for I never asked for this nor could I ever wish for it, or wish it upon anyone else. Yet, there is an industry that is committed to not only continuing this pattern, they’re goal is to increase its scope. You can see this in all the advertising.

What do you think they’re advertising when they show you feel good commercials for their soft drinks, fruit drinks, cereals, breads, pastas, pastries, candy, etc, etc? They’re using your emotions to control your behavior. That’s because they can. They already control your hormones and it’s your hormones that control your emotions. Is it any wonder that so many are addicted?

In my estimation, this is criminal behavior. It’s criminal behavior being done on an industrial level. That is why I posted yesterday’s post on our celebration of addiction. They do this because they know that we are addicted by our rate of consumption of their wares. They also know that with their lobbying power, they can get away with virtually anything. It’s kind of the same situation as that of the military industrial complex. They support congressmen and senators in every state and district, securing their interests, with this influence.

And we allow it to happen, for which we should be ashamed. I am.

Bread, The Staff of Death

Bread, The Staff of Death

I know that bread is supposed to be the staff of life. I know that’s what the Bible tells us. So does the Torah, and the Quran. That’s because these groups of people have been eating this substance longer than anyone else in the world. Wheat has long been a staple for western Asians and Europeans and now, Americans. It’s grown out of our cradle of civilization and we’ve grown addicted to it right out of our cradles.

Bread has been with us for more than our lifetimes and that is part of what makes it so dangerous now. Because we all grew up with it, we’ve been addicted to it all of our lives, making it more difficult to break from, than any other addiction. Because it’s such an integral part of our society, that makes it even harder to conquer.

But conquer it we must if we’re to save our society from all of the illness and disease we’re fighting right now and advance to the stars and find other planets to live on. We all know that this planet is getting too small for our expanding population and if we’re to survive as a species, we need to find alternatives for everything destructive that we have allowed to creep into into our lives.

Unfortunately, that includes bread, the staff of life. What used to be the staff of life is now the staff of death. This is mostly due to the genetic modifying that has taken place in our growing fields. With the introduction of GMO crop seed, it’s changed the face of our diet, worldwide. Even though these new crops are able to feed millions of more people, they’re doing it, at what cost? Of the millions of people it’s feeding, it’s them feeding them disease and death, due to the massive amount of glucose being introduced into everybody who eats it. This glucose is basically glue. That’s what gluten means in Latin and it’s this stuff that is gumming up everyone’s body that eats this glue. Gluten, after all, is the basis of most grains. In wheat, it’s particularly bad, because of its contents are of amylose and amylopectin, the foundation of amyloid plaque, which is the foundation of more disease than any other kind of plaque.

What started out as a way to feed the masses and try to stave off starvation, became deadlier than  5 nuclear bombs. People every, are dying from digesting this food. But, that’s not the saddest part of this story. Everyone dying is dying without any dignity because of what this food does to your brain. It eats it up and there’s nothing you can do about it, unless you shut it off at the spigot.

Bread eats up your brain in multiple ways, starting with the gliadin in gluten. Gliadin has the ability to make your body send out anti-gliadin antibodies which have the ability to eat up brain cells in your cerebellum. That spells brain damage and there’s nothing you can do about it, if you eat bread. The more bread you eat, the more brain you lose. It’s that simple. I’m sorry, but that’s the story. You can’t change it unless you stop the consumption of it.

Bread has always had a capability to do this, just not to the extent, it does so today. Bread has always eaten up our brains, but past varieties of wheat were not nearly as destructive as they are today, with the emergence of GMOs.

This is what makes bread so dangerous today. The high glucose content of bread not only feeds your brain these anti-gliadin antibodies, the amylose and amylopectin found in the gluten of wheat, contribute to amyloid plaque, which is the foundation of more illnesses and diseases that any other single substance we electively put in our bodies (even cigarette smoke).

Addiction Promoted by Grain Industry

Because the industry, in trying to make a buck, has addicted our entire society to this substance, our entire society has an enormous addiction to fight. And fight it we must. If we don’t fight it, a world of hurt lies directly in our path.

The world of hurt includes, a multitude of cardiovascular diseases, most cancers, almost all digestive disorders, 98% all brain disorders, and continued addiction to keep feeding these diseases. This, in my opinion, is the biggest and worst crime ever committed on the American public and the world. It has to stop and the quicker it happens, the better for our society.

I mentioned above that we need to conquer it to go to the stars. You’re probably wondering why I mentioned this. (Bravo to those who already know.) We cannot go to the stars on a carbohydrate diet. A carb diet requires too much food to sustain it, to give us the ability to exist in space where we won’t be able to grow food for centuries to come. That means that we need another food source other than carbs and guess what? Using fat in the diet to sustain us, is the only way our species will thrive in the stars. Here’s the key, our diet must not rely on carbs in space. It’s just requires too much food to be sustainable.

Carbs require you to replenish your reserves every couple hours or so and that kind of sustenance will not work in space. We’ll be required to go longer lengths of time between meals and that means we must make every meal last that much longer, if we’re to travel to the stars. To me it’s simple.

Being on a MTC ketogenic diet myself, I now know the diet, that will sustain us in our travels to the stars and it’s not a carbohydrate diet. If’ we remain resigned to our carbohydrate diet, we’ll also have to take massive amounts of medications to the stars with us to combat all the disorders and diseases that these carbs are responsible for. That to me is not sustainable. Medications always bring with them, side effects. Medications don’t usually cure a disease as much as they just make the symptoms of the disease tolerable. In space, we’ll require the ability to cure diseases, not just treat them. Treatment is only for those who wish to continues taking medications. That is totally unsustainable in space.

If we’re to move to the stars, we have to do it without a carbohydrate diet. It’s that simple. To me, it’s time for a cure and you can’t find it with medication. The only way it can only be done, is through diet. Just say no to glucose. Just say no to bread, what used to be our staff of life, has become our staff of death.

It’s become apparent to me that our society is more concerned with profits than they are with health. This love affair with profits is what’s costing our society it’s health as a society and costing everyone within our society, dearly….quite often to the point of sacrificing lives for the sake of addiction and profits.

Carbs and Arthritis

Carbs and Arthritis

Carbs cause 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 take 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 effects 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 carbolics, 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 effect 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 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 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 an 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 cam’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 Foundation of LDL Cholesterol

Carbs, The Foundation of LDL Cholesterol

Hopefully, by now, we’re comfortable with cholesterol and its importance in the body. What we shouldn’t be comfortable with is the presence of LDL cholesterol in the body and where it comes from. If you haven’t read The value of balancing your cholesterol, you might want to read that first.

LDL cholesterolIn my search to find where fat production starts in the body, what I’ve found, when it comes to LDL, tells me to be aware of Apolipoprotein_B. But before we can look at Apolipoprotein B we need to know what these apolipoproteins are.

Apolipoproteins are the foundation of all lipoproteins.

“Apolipoproteins are proteins that bind lipids (oil-soluble substances such as fat and cholesterol) to form lipoproteins. They transport the lipids through the lymphatic and circulatory systems.:

This is the start of cholesterol, these dictate how cholesterol is carried in your blood stream. They’re the foundation for HDL particles as well as LDL particles and they also dictate how the cholesterol is going to perform in your body. Here is where it gets interesting, because it’s what kind of cholesterol they’re going to make, that dictates how they are classified . Apolipoproteins are protein cells that bind your fats cells into particles, either high density or low density.

“There are two major types of apolipoproteins. Apolipoproteins B form low-density lipoprotein (“bad cholesterol”) particles. These proteins have mostly beta-sheet structure and associate with lipid droplets irreversibly. Most of the other apolipoproteins form high-density lipoprotein (“good cholesterol”) particles. These proteins consist of alpha-helices and associate with lipid droplets reversibly. During binding to the lipid particles these proteins change their three-dimensional structure. There are also intermediate-density lipoproteins formed by Apolipoprotein E.” These are turned into VLDL.

“The lipid components of lipoproteins are insoluble in water. However, because of their detergent-like (amphipathic) properties, apolipoproteins and other amphipathic molecules (such as phospholipids) can surround the lipids, creating the lipoprotein particle that is itself water-soluble, and can thus be carried through water-based circulation (i.e., bloodlymph).”

These amphipathic or amphiphilic properties tell me why we lose weight when we exercise. Fats are water soluble in the body and the body disposes of fats by using them for energy and disposing of them with HDL particles, to be cleaned out in the liver. I think of the HDL particles as cell scrubbers, cleaning out all the used fats and dirt (foreign contents) any LDL particles might carry into the cell.

Since LDL particles are so much larger than the HDL particles and aren’t as tightly bound, so they tend to let other debris in the blood stream drift in and out the particle. This is where these particles get glycated by the excess glucose in the system. Without the glucose, nothing happens to the cholesterol except that it gets to do its job, fuel the body, create hormones, make vitamin D. But then, usually when there’s no glucose in the system, there’s fewer LDL particles and more HDL particles (the ones that are hard to glycate). This lowers the rate of glycation because of the higher concentration of the HDL particles.

This is how the body disposes of used fats, with HDL particles. It’s the LDL particles that feed the fats into the cells, and it appears that this is where the problem with Apolipoprotein B, comes into play. Apolipoprotein B is sometimes a dirty or glycated protein, meaning that it’s bent, so that it can’t be used properly. This is when glucose attacks the lipid before it can be used as fuel. It’s the beginning of plaque, and it’s plaque that’s at the base of over one half of all cancers, cardiovascular diseases, and all brain diseases, like Alzheimer’s disease, Parkinson’s disease, and dementia.

“There are six classes of apolipoproteins and several sub-classes:” All are HDL building apolipoproteins except for Apolipoprotein B, E and L. They’re the ones that build LDL, with B being the one that is the genesis for so many ailments and diseases.

Most apolipoproteins are made in the intestine, however the Apolipoprotein B is formed in the liver.

I have to wonder if this is where its problems begin. This is why Apolipoprotein B is the basis for so many diseases? Knowing that ApoB is responsible for LDL cholesterol particles tell me why ApoB is responsible for all the disease it causes. It’s that they’re more easily invaded by glucose and that is what glycates the cholesterol, and that is where most of the problems with disease begin.

There are six apolipoproteins

“Exchangeable apolipoproteins (apoA, apoC and apoE) have the same genomic structure and are members of a multi-gene family that probably evolved from a common ancestral gene. ApoA1 and ApoA4 are part of the APOA1/C3/A4/A5 gene cluster on chromosome 11.[3]

“Hundreds of genetic polymorphisms of the apolipoproteins have been described, and many of them alter their structure and function.”

“In particular, apoA1 is the major protein component of high-density lipoproteins; apoA4 is thought to act primarily in intestinal lipid absorption.” That tells me that Apolipoprotein A is manufactured in the intestine. This is where fats are digested, the small intestine. That also tells me that the Apolipoprotein B is formed in the liver, the organ that filters the blood.

Apolipoprotein synthesis in the intestine is regulated principally by the fat content of the diet.
“Apolipoprotein synthesis in the liver is controlled by a host of factors,

including dietary composition, hormones (insulinglucagonthyroxin,estrogensandrogens), alcohol intake, and various drugs (statinsniacin, and fibric acids). Apo B is an integral apoprotein whereas the others are peripheral apoproteins.”

It appears that the foundation of HDL type cholesterol particles or Apolipoproteins A, C, D, and H come from the fat you eat, whereas the foundation of LDL type of particles (Apolipoprotein B), comes from many sources, as it’s made in the liver. Maybe it’s polluted Ribosomes that make the protein calls, since they’re made in the liver, than in the intestine, like the Apolipoprotein A. Because the liver cleans all the toxins out of the blood, maybe some of the toxins get deposited in some of the Ribosomes the liver manufactures for protein. I don’t know if this is the start of “bad cholesterol” or not, but that’s not the point. The point is that there are too many variables in the manufacture of Apolipoprotein B, from dietary choices to alcohol consumption to hormones and drugs that you take, to make it a steady source of reliable apolipoproteins for consistently healthy cholesterol, thus, “Bad Cholesterol”. This is why, when it comes to LDL, what I have discovered tells me to be aware of Apolipoprotein B and what creates it. So, what does create Apolipoprotein B?

The biggest factor in regulating Apolipoprotein B, it dietary choices, including alcohol consumption. This would entail all consumption of sugars, since we know that fats are responsible for Apolipoprotein A,C,E and H. Since there are only three basic food groups, fats, proteins and carbohydrates, we know that fats are good because they create Apolipoprotein A, proteins are good because they are the basic building blocks or our bodies, leaving sugars or carbohydrates to create Apolipoprotein B….the foundation of most diseases.

Apolipoprotein B and

LDL cholesterol tell me

why it’s so important to 

Stay Away From Sugar

Dietary choices and Alcohol consumption both have to deal with sugar in the diet, because the fats in your diet go to make the foundation of HDL particles. It’s the sugar in the diet, or the carbs in the diet that make up the Ribosomes that make the proteins that are the foundation of LDL particles. Put plainly, carbs create LDL particles, fat creates HDL particles. That explains why the LDL is so dangerous, its base proteins are apolipoproteins made in an organ that filters blood for the body. As explained by Wikipedia;

“Apo lipoprotein B (ApoB) is a protein that in humans is encoded by the APOB gene. “Apo lipoprotein B is the primary apolipoprotein of chylomicronsVLDLIDL, and LDL particles (LDL – known commonly by the misnomer “bad cholesterol” when in reference to both heart disease and vascular disease in general), which is responsible for carrying fat molecules (lipids), including cholesterol, around the body (within the water outside cells) to all cells within all tissues. While all the functional roles of ApoB within the LDL (and all larger) particles remains somewhat unclear, it is the primary organizing protein (of the entire complex shell enclosing/carrying fat molecules within) component of the particles and is absolutely required for the formation of these particles. What is also clear is that the ApoB on the LDL particle acts as a ligand for LDL receptors in various cells throughout the body (i.e., less formally, ApoB indicates fat carrying particles are ready to enter any cells with ApoB receptors and deliver fats carried within into the cells).”

The National Institute of Health says about Apolipoprotein B;

“Apolipoprotein (apo) B represents most of the protein content in LDL and is also present in intermediate-density lipoproteins (IDL) and VLDL. ApoA-I is the principal apolipoprotein in HDL. Both apolipoproteins, therefore, separately provide information for detecting high-risk individuals. ApoA-I is also believed to be a more reliable parameter for measuring HDL than cholesterol content since it is not subject to variation. Therefore, the apoB/apoA-I ratio is also highly valuable for detecting atherogenic risk, and there is currently sufficient evidence to demonstrate that it is better for estimating vascular risk than the total/HDL cholesterol ratio.1114 The apoB/apoA-I ratio was stronger than the total cholesterol/HDL cholesterol and LDL/HDL cholesterol ratios in predicting risk.11 ” Are you beginning to see the value of balance, in your cholesterol?

“This ratio reflects the balance between two completely opposite processes (Figure 1): transport of cholesterol to peripheral tissues, with its subsequent arterial internalization, and reverse transport to the liver.15 Figure 2shows that the greater the apoB/apoA-I ratio, the larger will be the amount of cholesterol from atherogenic lipoproteins circulating through the plasma compartment and likely to induce endothelial dysfunction and trigger the atherogenic process. On the other hand, a lower apoB/apoA-I ratio will lead to less vascular aggression by plasma cholesterol and increased and more effective reverse transport of cholesterol, as well as other beneficial effects, thereby reducing the risk of cardiovascular disease.”

Wikipedia continues to state;

“Through mechanisms only partially understood, high levels of ApoB, especially associated with the higher LDL particle concentrations, are the primary driver of plaques that cause vascular disease (atherosclerosis), commonly first becoming obviously symptomatic as heart diseasestroke & many other body wide complications after decades of progression. There is considerable evidence that concentrations of ApoB[1][2] and especially the NMR assay[3] (specific for LDL-particle concentrations) are superior indicators of vascular/heart disease driving physiology than either total cholesterol or LDL-cholesterol (as long promoted by the NIH starting in the early 1970s). However, primarily for historic cost/complexity reasons, cholesterol, and estimated LDL-cholesterol by calculation, remains the most commonly promoted lipid test for the risk factor of atherosclerosis. ApoB is routinely measured using immunoassays such as ELISA or nephelometry. Refined and automated NMR methods allow measurement distinctions between the many different ApoB particles.”

“High levels of ApoB are related to heart disease.

Hypobetalipoproteinemia is a genetic disorder that can be caused by a mutation in the ApoB gene, APOB. Abetalipoproteinaemia is usually caused by a mutation in the MTP gene, MTP.
Mutations in gene APOB100 can also cause familial hypercholesterolemia, a hereditary (autosomal dominant) form of metabolic disorder Hypercholesterolemia.”

“Overproduction of apolipoprotein B can result in lipid-induced endoplasmic reticulum stress and insulin resistance in the liver.[8]

“Mice overexpressing mApoB have increased levels of LDL “bad cholesterol” and decreased levels of HDL “good cholesterol”.[4] Mice containing only one functional copy of the mApoB gene show the opposite effect, being resistant to hypercholesterolemia. Mice containing no functional copies of the gene are not viable.[5]

It is well established that ApoB100 levels are associated with coronary heart disease, and are even a better predictor of it than is LDL level. A naive way of explaining this observation is to use the idea that ApoB100 reflects lipoprotein particle number (independent of their cholesterol content). In this way, one can infer that the number of ApoB100-containing lipoprotein particles is a determinant of atherosclerosis and heart disease.”

“ApoB100 is found in lipoproteins originating from the liver (VLDLIDLLDL[9]). Importantly, there is one ApoB100 molecule per hepatic-derived lipoprotein. Hence, using that fact, one can quantify the number of lipoprotein particles by noting the total ApoB100 concentration in the circulation. Since there is one and only one ApoB100 per particle, the number of particles is reflected by the ApoB100 concentration. The same technique can be applied to individual lipoprotein classes (e.g. LDL) and thereby enable one to count them as well.”

This tells me that it’s not the amount of cholesterol in your body that’s important. It’s the number of ApoB100 lipoproteins floating around regardless of how much cholesterol is in each individual LDL particle, that’s important. So, what do I need to look out for to keep from building this ApoB100, in my system? What causes ApoB?

“Apolipoproteins are of great physiological importance and are associated with different diseases such as dyslipidemia, cardiovascular and neurodegenerative diseases. Apolipoproteins have therefore emerged as key risk markers and important research targets yet the function of apolipoproteins has not been fully elucidated.” That’s according to Mabtech, they go on to say, “Apolipoproteins are proteins that bind hydrophobic lipids in the blood and help solubilize them. Together with phospholipids, apolipoproteins form lipoprotein particles into which different lipids can be packed. Apolipoproteins have pivotal functions as structural components in lipoprotein particles, ligands to receptors and co-factors to enzymes. Lipoprotein particles are necessary for transportation of lipids used for energy supply and for synthesis of hormones, vitamins and bile acids. ApoB and apoE are important in the transport of dietary and endogenous lipids to peripheral tissues for energy supply, whereas apoA1 is crucial for the returning of excess cholesterol from peripheral tissues back to the liver. Apolipoproteins such as apoE and apoJ are also important for the transportation of lipids in the brain.”

They also added; “There are two major types of apolipoproteins: non-exchangeable and exchangeable. Apolipoprotein B (apoB) is non-exchangeable and anchored in the lipoprotein particle whereas apolipoproteins A, E, D, J and H are exchangeable and can be transferred between different lipoprotein particles. ApoA1 and apoB represent the main protein components of HDL and LDL, respectively.”

With all the different kinds of cholesterol, just lowering it seems to me, to be a little counterproductive. There are just too many good uses for cholesterol to just lower it. In my opinion, that’s like signing your death warrant. One would think that concentrating of the cause of LDL particles would be much more productive than focusing on lowering LDL cholesterol after its arrival.

In conclusion,
  • Apolipoprotein A,C, D, E, H, L – the genesis of HDL, healthy cholesterol, comes from fats
  • Apolipoprotein B – the foundation of LDL cholesterol, comes from primarily carbs, and cause too many diseases to list

All cholesterol is so important for fat transportation in our bodies as well as hormone balance, vitamin D production and removing fats from the body, my question is, why would anyone in their right mind, want to lower it when a good balance of cholesterol is so much more important.

Again, I have to thank WIkipedia for their extensive help in putting together this post, Their entries are in quotations marks. I also have an entry directly from the NIH  National Library of Medicine website, PubMed. A lot of what is on Wikipedia, has shown to be the same as that on PubMed.

Carbs, Are You Following The Glycemic Index?

Carbs, The Reason For The Glycemic Index?

close-up-fast-food-snacks-behind-no-symbol-low-carb-diet-fattening-unhealthy-eating-concept-deep-fried-squid-rings-french-65973872Now that we know what this supposedly “healthy” food staple has been doing for us as well as what it’s doing to us, how is this information going to help us, if we don’t know what kind of foods they’re actually coming from. That’s what we’re going to talk about here. What can I eat? What effect will this have on my body? How is this food going to affect my glycemic index load? Where do these foods lie on the glycemic index? What can I eat and what effect will that have on my body?

Bcoke & Pepsi cansefore we can start on the foods that are good for us and the ones that aren’t, we have to talk about the effect these foods have on the Glycemic Index, and how that impacts what kind of affect they have on your body. First thing you should know is that foods that are lower on the glycemic index are much healthier than those that are higher on the index.

Stop DiabetesThis is due to the amount of sugars that are present in the food, that influence your blood glucose, making necessary the production of insulin in your body. Insulin is what you need to digest those sugars, to turn them into a fuel that your body can use, fat. The higher the food is on the glycemic index, the more insulin it needs to be digested and hence because it need more insulin, that means it going to create more fat. This is your body’s Fat Factory and it’s carbohydrates, that turn it on.

The Glycemic Index is your best guide to what’s going to increase your fat, by increasing your blood glucose.

This is how it works; It’s the insulin that turns carbohydrates into fat, so it can be burned and used by the body. The more carbohydrates you feed yourself, the more sugar you’re feeding the Fat Factory and the more glucose you’re pouring into your system, requiring your pancreas to crank out more insulin to digest those carbohydrates. Because, carbs aren’t fully digested in your intestines, they’re simply broken down into sugars to be metabolized cellularly with insulin. The more glucose you have in your system, the more insulin your body needs to turn all that glucose into fat. The more insulin you need to digest your carbs, year after year, the more this puts your pancreas into a mode that keeps generating insulin and after a while you body becomes adjusted to the excessive amounts of insulin in your system to digest the excessive amounts of carbs in your system and you body becomes insulin resistant. This is type 2 diabetes and it’s deadly. This is what leads to four of the deadliest of cancers, most of all cardiovascular diseases (which are the number one killer or all diseases), all Alzheimer’s disease as well as most all brain disorders. It also plays a major role in many emotional disorders. This is why it’s so important to control the intake of sugars into your body and carbohydrates are sugars.

So, what should we be eating and what shouldn’t we be eating?

Starchy carbs are the foods that occupy the highest slots on the glycemic index, with the exception of alcohol and beer, and potatoes and parsnips which are also very high on the index. Beer is one of two things that can raise your blood sugar more than pure glucose, which is what the index is based on.

According to Wikipedia;

“The glycemic index or glycaemic index (GI) is a number associated with a particular type of food that indicates the food’s effect on a person’s blood glucose (also called blood sugar) level. A value of 100 represents the standard, an equivalent amount of pure glucose.[1]

The GI represents the total rise in a person’s blood sugar level following consumption of the food; it may or may not represent the rapidity of the rise in blood sugar. The steepness of the rise can be influenced by a number of other factors, such as the quantity of fat eaten with the food. The GI is useful for understanding how the body breaks down carbohydrates[2] and only takes into account the available carbohydrate (total carbohydrate minus fiber) in a food. Although the food may contain fats and other components that contribute to the total rise in blood sugar, these effects are not reflected in the GI.”

“The glycemic index is usually applied in the context of the quantity of the food and the amount of carbohydrate in the food that is actually consumed. A related measure, the glycemic load (GL), factors this in by multiplying the glycemic index of the food in question by the carbohydrate content of the actual serving. Watermelon has a high glycemic index, but a low glycemic load for the quantity typically consumed. Fructose, by contrast, has a low glycemic index, but can have a high glycemic load if a large quantity is consumed.”

“Glycemic load is based on the glycemic index (GI), and is calculated by multiplying the grams of available carbohydrate in the food times the food’s GI and then dividing by 100. Glycemic load estimates the impact of carbohydrate consumption using the glycemic index while taking into account the amount of carbohydrate that is consumed. GL is a GI-weighted measure of carbohydrate content. For instance, watermelon has a high GI, but a typical serving of watermelon does not contain much carbohydrate, so the glycemic load of eating it is low. Whereas glycemic index is defined for each type of food, glycemic load can be calculated for any size serving of a food, an entire meal, or an entire day’s meals.”

I copied the above 4 paragraphs from Wikipedia for a reason, as important as the glycemic index is, it’s the glycemic load that’s more important, because this is what dictates how much insulin your body is going to need to digest all the carbohydrates you eat. It also tells you how much fat that food is going to create when you eat it. The only thing that creates fat in your body is carbohydrates and how much they create can be seen by how high a food is on the glycemic index. The higher a food is on the glycemic index, the more fattening it is. It’s that simple.

If it’s glucose in the system that leads to fat on the body, what does that tell us? To stay away from foods that raise the glucose levels in your blood. When you look at all the foods on the glycemic index, you’ll see all the starchy foods that are grain based, at the highest levels of the glycemic index. This one factor should tell you to stay away from those foods. Problem is those foods are the ones that are most addictive, simply because of the amount of sugar (carbs) in them.

The first thing you need to recognize is that carbohydrates are not nutrition, by themselves. They simply offer a path to get that nutrition into your body. Carbohydrates are complex sugars that are turned into fat, the kind of fat, you body doesn’t use that much. When you eat fruits and vegetables, you’re eating carbohydrates, but the trade off of the nutrition you’re getting with the small amount of sugar that comes with it, makes it worth the trade off.

That means you need to weigh the nutrition you’re getting from the food against the number of empty starchy carbs that you’re putting into that same system. Does this food offer enough nutrition for all the carbs you’re getting out of it? If so, is it worth the tradeoff?

This is where grains based foods fall short. None of them have enough nutrition to counterbalance the amount of carbs they put into your system. The sugar overload is just too much. This is because of their easily digestible fiberless carbohydrates that are made from flour and sugar. Despite what others say, any food that’s made out of whole wheat has hardly any fiber that’s worth anything. What fiber it had was lost as soon as it was milled into flour and it’s the flour that you need to make any bread product, like pastries, pasta, cereals, tortillas, crackers, cookies, cakes. Without milling the flour, the grain can’t be used to make any of the comfort foods that everyone loves to eat so much. This is what makes the food so satiating or satisfying, the amount of sugar it immediately dumps into your body to create more fat. This is also what makes it addictive, but then, you know that by now. For ideas of how to eliminate this from your diet, see Carbs, How To Cut Back.

Quite possibly the most important carbs to avoid are the ones you drink. The ones that come from sodas, fruits drinks and juices and worst of all alcohol, especially grain alcohol should be avoided at all costs. Rule # 1 when it comes to cutting your carbs, is to stop drinking your calories. Those calories are truly worthless calories and should be the first to be removed from your diet.

Too often though, these carbs are the most addictive making them the hardest to stop. We all know how addictive alcohol is. Where does most drinkable alcohol come from? Carbohydrates, like fruit and grains. Both make ethanol, ethyl alcohol, which is the predominant alcohol in alcoholic beverages” This means that they are concentrated sugars, waiting to create fat in your Fat Factory. Obviously, this is a whole other world to the sins of sugar. That’s why drinking your calories, should be at the top of your list, NOT TO DO.

What to do? If you have to have something sweet, don’t use artificial sweeteners, as many of those are more fattening that sugar itself or they carry implications of causing cancer. I use Stevia. It’s natural and it’s very sweet. Too much of it though, can be bitter. As well as being completely natural, it has 0 calories, nor is it linked to cancer in any way, shape or form. I sweeten my green tea with it. (I still haven’t been able to drink my tea without it or lemon juice.) I also sweeten my hot chocolate with it.

Cheese Please

If you’re not lactose intolerant, dairy products are a great source of protein. If you are lactose intolerant, you can still enjoy some cheeses, as they also make an excellent source of protein (clean protein if it comes from grass fed cows). I’ve known a lot of lactose intolerant people who ate cheese, yogurt, cottage cheese and sour cream without any problems. All of those are good sources of protein.

I can see where that might raise concerns for someone who it lactose intolerant, but “ripened cheeses like Cheddar contain only about 5% of the lactose found in whole milk,  and aged cheeses contain almost none. Wikipedia also says about the lactose in cheese, “Cheese is often avoided by those who are lactose intolerant, but ripened cheeses like Cheddar contain only about 5% of the lactose found in whole milk, and aged cheeses contain almost none.[34]

Nevertheless, people with severe lactose intolerance should avoid eating dairy cheese. As a natural product, the same kind of cheese may contain different amounts of lactose on different occasions, causing unexpected painful reactions. Yet, I had a friend who was lactose intolerant and loved to eat cheese. According to Wikipedia, “For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling.”

Dr Perlmutter has a number of lactose intolerant patients whose symptoms cleared up, simply by stopping their consumption of wheat. What was thought to be lactose intolerance was actually gluten intolerance. Because once the gluten was removed from the diet, lactose could be re-introduced again back into the diet with no severe reactions. No other doctor, at the time though, thought that something made from a staple food such as bread could ever cause something so bad – gluten intolerance. I guess they never read any of the studies. They all thought that the only gluten intolerance, was that of celiac disease. little did they know that 90% of the population have some sort of intolerance to gluten. I happen to be one of those people. If you’re over weight, you are too.

What I eat most of, myself, are raw nuts. They’re super high in clean protein and fats making them very nutritious calories to use to fuel my body. I say clean protein, because wheat has protein also, but it’s not clean. It’s a very dirty protein, as it comes with carbohydrates and carbohydrates are the bane of healthy protein because they have a tendency to bend the protein into misshaped amyloids, which are the basis of the deadliest of diseases, both cancer and heart disease. And that’s not to mention what it does to the brain. Amyloid plaque is associated with half of the cancers and Atheroma plaque is the biggest player in cardiovascular diseases. And these are only two of the 4 different kinds of plaque caused by this food. That, to me is the definition of dirty protein, especially when you look at what it does to the body.

When people ask me, what exactly I do eat? I say everything but grains and high starch foods, which actually includes more than grains. It includes potatoes, parsnips and even sweet potatoes. It doesn’t include yams, though. They’re tubers and have a lot more fiber than potatoes and sweet potatoes, making them much more difficult to digest quickly. Because of their fiber, they’re actually digested slowly making their glycemic load much lower than their glycemic index number which is still low.

When I stopped my bread ingestion, I replaced those lost calories in my diet with a lot of yams. They’re high in beta-carotene and they taste great. I got in the habit of carrying a baked yam with me, just so I had it to gnaw on, whenever I was hungry.

You basically can’t go wrong eating those truly high fiber carbohydrates. Almost all vegetables are excellent sources of nutrition. The nutrition to carb ratio is worth the trade off because the carbs are so slow to digest, lessening their impact on the blood glucose. I say almost, because some vegetables are primarily starch and have little nutritional benefit for the body. Potatoes and parsnips fall into this category.

If you’re not a vegetarian, meats are excellent sources of clean protein, as most meats have more iron in them than other sources of protein. Eggs are another excellent source of protein and vitamins and minerals, all essential to your health. Dr Perlmutter likes to remind us of the old egg commercials of the Incredible, Edible Egg. I still remember the jingle. Eggs are an excellent source of protein and cholesterol. Remember, cholesterol is your friend. Your brain uses cholesterol. Your body uses cholesterol. Your immune system uses cholesterol. There are only a few parts of your body where it isn’t important.

What should you fear while choosing your foods? Fear the substance that glycates cholesterol, glucose. It’s glucose in the system that gums it up and keeps it from running efficiently. You might find after you cease you intake of wheat and grain products that your options to eat other foods that used to be off limits to you, may be more easier to eat, now. It’s happened for a lot of other people, who’s to say it can’t happen to you? The  important thing is to keep track of what you eat and where if falls on the glycemic index.

Curbing Carbs for Diabetes Control

Curbing Carbs for Diabetes Control

As carbs are the major influence in type 2 diabetes, this post deals entirely with type 2 diabetes.health-care-diabetes-info-text-23318754

Diabetes is due to either the pancreas not producing enough insulin or the cells of the body not responding properly to the insulin produced.[5] There are three main types of diabetes mellitus:

  • Type 1 DM results from the pancreas’s failure to produce enough insulin. This form was previously referred to as “insulin-dependent diabetes mellitus” (IDDM) or “juvenile diabetes”. The cause is unknown.[3]It’s thought that glucose may trigger an auto-immune response that tells the pancreas to not produce insulin, but this was only theory when I last checked.
  • Type 2 DM begins with insulin resistance, a condition in which cells fail to respond to insulin properly.[3] As the disease progresses a lack of insulin may also develop.[6] This form was previously referred to as “non insulin-dependent diabetes mellitus” (NIDDM) or “adult-onset diabetes”. The primary cause is excessive body weight and not enough exercise.[3]
  • Gestational diabetes is the third main form and occurs when pregnant women without a previous history of diabetes develop high blood-sugar levels.[3]

Only because of the extra glucose in the blood stream, is type 2 diabetes called diabetes called diabetes. In all actuality,  is the result of carbohydrate overload, and should be called carbolism. I call it carbolism, simply because of its addictive nature, and how it acts upon the body in the same that alcohol does. Alcohol is, after all, a carbohydrate. As this post is only concerned with type 2 diabetes, gestational diabetes isn’t even looked at in this article.

As described on the Carbs, The Newly Found Death Sentence;

  • Diabetic Lancet Device In Hand Stock Photo
    Is Diabetes Your Goal?

    Type 2 diabetes is caused primarily by carrying extra fat on the body and carbs play a major part in that. 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 blood stream 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 blood stream 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 the diabetes. If you take away the carbs, you take away the obesity and excess glucose. Can it really be that simple? Duh!

Insulin induces HMG-CoA reductase activity, whereas glucagon diminishes HMG-CoA reductase activity.[42] While glucagon production is stimulated by dietary protein ingestion, insulin production is stimulated by dietary carbohydrate ingestion. The rise of insulin is, in general, determined by the digestion of carbohydrates into glucose and subsequent increase in serum glucose levels. In non-diabetics, glucagon levels are very low when insulin levels are high; however, those who have become diabetic no longer suppress glucagon output after eating.”

I would have used a better choice of words, when describing “the digestion of carbohydrates into glucose”, I would have said, “breakdown of carbohydrates into glucose”, as the glucose at this point isn’t digested. It’s just broken down. It doesn’t get digested. Not until it can find a little hormone known as insulin, can it get digested. If it can’t find any insulin, it continues to float around in your blood stream as glucose, looking for something to attach to.

This is why this disorder is called type 2 diabetes and it has little to do with type 1 diabetes except that it allows glucose to continue to flow in you blood with being turned into fat  Type 1 diabetes is an auto-immune disease that shuts down the manufacture of insulin by the pancreas by destroying the cells where insulin is produced.

The fact that carbs are the major cause of type 2 diabetes, should be a warning to all who continue to eat this food. But what should alarm everyone, is what the excess glucose does, that carbs put into your system, because it’s this excess glucose that’s so deadly.

Glucose and cholesterol are the basic building blocks of plaque buildup in your system and it’s this plaque, that kills.

Cholesterol is formed by lipids (fat) clinging  around protein cells called apolipoproteins. They come basically in two forms that make up high density and low density particles, the foundation of cholesterol in your blood. You can read about that on the page about The Foundation of LDL Cholesterol; apolipoprotein B.

It’s excess fat in our bodies that form excess cholesterol in our bodies by providing the fat to be formed into cholesterol, and it’s this excess cholesterol in the form of LDL particles that drives fuel necessary to manifest any one of a multitude of illnesses, disorders, and diseases.

When you combine these two destructive forces of glucose and fat in the body, it’s like two weather systems colliding. Havoc ensues. 

Plaque is by far the worst manifestation of diabetes and a carbohydrate diet. It happens when glucose molecules combine with fat, cholesterol or protein molecules, before they can be utilized by your cells, and displays the true destructive force of glucose on your body.

According to Wikipedia, there are seven different kinds of plaque, AmyloidAtheromaDental plaqueMucoid plaquePleural plaqueSenile plaquesViral plaque. We’re going to look at only 4 of these though.

By far the worst of the plaques caused by digesting wheat and gluten is amyloid plaque, because of all the diseases it has a role in. According to Wikipedia;

  1. Amyloids are insoluble fibrous protein aggregates sharing specific structural traits. They are insoluble and arise from at least 18 inappropriately folded versions of proteins and polypeptides present naturally in the body.[1] These misfolded structures alter their proper configuration such that they erroneously interact with one another or other cell components forming insoluble fibrils. They have been associated with the pathology of more than 20 serious human diseases in that abnormal accumulation of amyloid fibrils in organs may lead to amyloidosis, and may play a role in various neurodegenerative disorders.[2]” The list of diseases caused by amyloid plaque is quite extensive, ranging from Alzheimer’s disease to Diabetes, Parkinson’s and Huntington’s diseases and more. the list on Wikipedia is 21 diseases and disorders or conditions associated with amyloid plaque. In my opinion, amyloid plaque is caused by the digestion of gluten from any source, whether it be wheat, barley or rye. Wikipedia says; “Studies have shown that amyloid deposition is associated with mitochondrial dysfunction and a resulting generation of reactive oxygen species (ROS), which can initiate a signalling pathway leading to apoptosis.[46]” In short amyloid plaque is caused by oxidative stress and cell death, both of which are caused by consumption of gluten and other high starch foods.
  2. Atheromatous Plaques are basically plaques from fats and is the type of plaque that clogs up your artery walls. This is the type of plaque that causes atherosclerosis and leads to heart and cardio vascular disease.
  3. Dental plaque is caused by the excessive amount of sugar on the teeth, creating bacteria, causing decay. (Remember, carbs = sugar.)
  4. Senile plaques (also known as neuritic plaques, senile druse and brain druse) are extracellular deposits of amyloid beta in the grey matter of the brain.[1][2]” 

They cause Alzheimer’s disease and dementia, and play a role in most every other cognitive disorder due to the way this plaque gums of the neurons in your brain.

This is why Type 3 diabetes is considered dementia or brain damage and this is the major reason you don’t want to play around with type 2 diabetes, the next step is loss of your senses, and you won’t even know it, as you won’t realize it as it happens.

Sugar and fat are what cause the plaque buildup

You need both glucose and lipids flowing through your body to create plaque. The glucose attaches itself to a lipid (fat) molecule that has yet to be utilized for energy, and glycates that lipid molecule. The lipids in this case are LDL cholesterol. Low density lipoproteins particles.

Because they float around in such loose form, they’re easily attacked by any free flowing glucose in the system. This is the doom of maintaining  a high amount of glucose in the body.

This is the beginning of plaque. Multiply this by the amount of carbohydrates your ingest everyday. The result is exponentially worse than you would ever want to believe.

So, how do you stop the diabetes? It’s actually a simple decision, stop eating foods that contain wheat. The problem is that following through on this decision, is it’s the hardest thing you’ll ever have to achieve. The biggest problem is that the worse your addiction is, the harder it is to break the addiction, but also, the more important it is to break the addiction. This could be the worst concern with carbohydrate addiction, there are different degrees of addiction, unlike that of heroin, cocaine and alcohol. This problem manifests itself when trying to cut back as the greater your addiction is, the harder it will be to eliminate this food from your diet. But, it’s essential that you eliminate it, because if you don’t, the world of hurt described on Carbs, The Newly Found Death Sentence, will follow you until you either die or quit eating that which causes it.

The easiest path to this goal is explained at Carbs, How To Cut Back.