Tag Archives: leptin

Calories

Calories, Do You Worry About Them?

Calories, do you worry about how many you eat? If you do, you’re not alone. A lot people do the very same thing, they count their calories. If you’re one of those who do, I have a suggestion for you. To help make your job easier and you healthier; it’s not how many calories you eat, that’s important. What’s important is where the calories come from.

Calories are essential to survive, so they’re absolutely necessary and yes if you eat more, you weigh more. If you eat less, of course you weigh less. That does make eating fewer calories crucial yet eating less to control them can be very difficult at the least, if you’re on a carb diet. The simple reason to this is because carbs makes you hungry. They create and maintain a hunger cycle that you have no control over, without removing them. That makes, where you get your calories from, more important than how many you eat.

Are the calories you get from the food you eat most from carbohydrates, or are they calories from protein and fat? If you’re eating calories from carbohydrates, under the guise of healthy energy, you’re allowing those carbs to make the fat that your body needs to use for that energy. If you’re getting your calories from fat and protein, you’re feeding your body exactly what it needs to survive and thrive. Eating fats and protein also allows your body to heal itself from virtually anything. There is very little our bodies cannot heal from, as long as they don’t have the influence of the glycation that’s the result of carbohydrates contaminating their systems. That means if your body needs glucose, let it make its own.

Whatever glucose you can get from carbs, your body can supply, on its own. When your brain (which is the only part of your body that uses glucose) needs glucose, it can supply the brain with all it needs through a process of gluconeogenesis. Your body reformulates the glycogen in your body to pull glycose out of it to use whenever the brain needs the glucose. (Remember, glycose used to be the name for glucose.)The interesting thing about this little known fact is that your body makes this glucose, regardless of how much you already have in your body from the carbs you eat.

This all points to the fact that your body will make the nutrients it needs, provided you feed it the proper foods to begin with and carbs are not in that group. Carbs make your body make its own fat. It makes that fat out of the carbs you eat with the hormone insulin. (That’s an enzyme you don’t want to be inhibited.) A healthier way to live is to allow your body to make its own glucose instead of fat. This does wonders for the body. As long as you eat enough protein to compensate for the loss in muscle tissue from gluconeogenesis, you’ll never lose vital muscle tissue.

This is why long fasts help you lose so much weight. After your body uses up its own fat to fuel your body, it resets your body to produce growth hormones that not only help keep you thinner; they keep you healthier by repairing your systems for you (usually without the need for medication).

It does this by changing your hormones. The way in which many hormones work are affected by eliminating carbs from the diet. Insulin is soon replaced by glucagon which regulates the gluconeogenesis that takes place in your body whenever it needs glucose. This hormone regulates how fat is burned in your body, where as insulin controls how fat is stored in your body. As long as you’re eating carbs you’re creating insulin and it’s instructing all the fat you’re making to be stored, instead of to be used. When you remove the carbs from your body; your body changes, from increasing its production of insulin to increasing the production of glucagon which in turn ramps up the burning of your fat. This is why keto diets work so good. It’s also why carb diets work so bad.

That means when you continue a diet of carbs, you’re forcing your body to make its own fat out of those carbs and this is where your problem lies. The fat your body turns the glucose into, is not a clean burning fat. It’s a dirty fat at best. It leaves glycated residue wherever it’s burned. That in turn gums up your cells…all of them, including your brain cells, your heart cells, your kidney cells, liver cells, every cell that blood flows through including the blood vessels they flow through. This is the true danger in carbohydrate consumption. This danger has been magnified by glyphosate herbicide with its enzyme inhibiting chemicals.

Some of the enzymes that get affected are enzymes that influence behavior. Some of these behavioral enzymes influence your appetite, as well as digestion, making this enzyme inhibitor responsible for more of your hunger and less of your nutrition. (It could actually detract from your nutrition.)

Could that be why Monsanto is so vehement about their product being safe? They must know, cutting the use of enzyme inhibitors in crops will cut down on the need for medication for the changes those enzyme inhibitors impose on the body when they’re consumed by an unsuspecting public. If news like that were to leak out to the world, what do you think that would to the profits of the pharmaceutical corporations they used to own? What would happen to the profits of the food producers that depend on the grain industry to provide them with their flour? Don’t you think that would have a major influence on them, if everyone knew that it was actually all of the grain products that Monsanto is responsible for that is making them need the very medications that Monsanto’s old pharmaceutical companies make?

I’m sure the pharmaceutical companies are still customers of Monsanto chemical division now, buying the same enzyme inhibitors to use in heart medication as well as many cancer medications. This is a practice that will only lead only to more and more drug need by their consumers and this is how you get hooked. If you eat grains in any form you’re one of their consumers.

This is what happened to my mother and continues to happen to over 20,000 mothers every day. This vicious cycle is courtesy of Monsanto’s crop seed companies, Monsanto’s herbicide companies through the production of Roundup, and what used to be Monsanto’s corporate partner, Pharmacia.

Cutting down on the use of these herbicides will also cut down on the need to use these same chemicals they need to produce the glyphosate, to make those heart medicines and this is the doom they’ve condemned our society to . Their greed is more important to them than the health and safety of all America. Their glyphosate ensures this for Monsanto even after their patent expired. It also ensures that America is not free, but still under the control of this industry and Monsanto. (It has something to do about the hunger cycle,)

According to Wikipedia; Glyphosate kills plants by interfering with the synthesis of the aromatic amino acids phenylalaninetyrosine, and tryptophan. It does this by inhibiting the enzyme 5-enolpyruvylshikimate-3-phosphate synthase (EPSPS), which catalyzes the reaction of shikimate-3-phosphate (S3P) and phosphoenolpyruvate to form 5-enolpyruvyl-shikimate-3-phosphate (EPSP). Glyphosate is absorbed through foliage and minimally through roots, meaning that it is only effective on actively growing plants and cannot prevent seeds from germinating. After application, glyphosate is readily transported around the plant to growing roots and leaves and this systemic activity is important for its effectiveness. Inhibiting the enzyme causes shikimate to accumulate in plant tissues and diverts energy and resources away from other processes. While growth stops within hours of application, it takes several days for the leaves to begin turning yellow.

This makes your body waste a lot more energy, converting those carbs into fat, so it can use them. If you feed your body fat in the first place, you don’t need to convert anything as the fat is “ready to use”. This last little factor is what’s important to know, because it doesn’t require your body to make fat out of the sugar. This is what drains your pancreas from its supply of insulin. It also glycates your blood and it’s this glycation, that leads to more modern disease than any other one thing. If you can control glycation, you control all inflammation. Controlling all inflammation means that you’re controlling all modern diseases created by inflammation.

This fact combined with the fact that Roundup affects the enzymes phenylalaninetyrosine, and tryptophan, means that they’re also affecting your hunger patterns and your digestion. That creates a double dipper for the food industry and pharmaceutical industry. And they do this legally, thanks to a patent law from 1954 and a ruling from an old Monsanto lawyer saying that modifying seeds for any purpose, are legal. I’m sure they did’t realize the consequences at the time, their actions would have on humanity.

One of the enzymes affected in your body is Phenylalanine, is a precursor for tyrosine; the monoamine neurotransmittersdopaminenorepinephrine  (noradrenaline), and epinephrine (adrenaline); and the skin pigment melanin. Affecting the phenylalanine is going to affect how your other hormones work that are influenced by these enzymes. Tryptophan is an enzyme that influences your hunger by influencing enzymes that affect hormones that are influenced by what you eat. This is why your hunger is greater now than it ever was in the past and this is why the obesity epidemic, diabetes epidemic, CVD epidemic, cancer epidemic and dementia epidemics have worsened alongside the increase of glyphosate sprayed on American crops.

That means you must get your calories from healthy fats and protein. These are the foods your body prefers. It can live on carbs but carbs are only supposed to be used in times when we can’t get the protein or fat. The healthiest fats to partake of are MCT fats, Medium Chain Triglycerides. They’ll balance your cholesterol which is much healthier than just lowering it. Balancing is will actually lower your LDL by increasing your HDL. It’s the HDL that cleans out your cells of the spent LDL that’s been fed into it. If your body can’t clean out the burned LDL out of your cells, the LDL backs up in your blood increasing your overall cholesterol. What’s worse? If you accumulated this LDL from eating carbs, it’s dirty LDL, which is going to leave a residue inside your cells and this is what turns carbs into poison. That residue is what leads to all the modern diseases known to man. If you can cut down on that residue, you can control all disease.

Protein and fat have been the basis of our diet as far back as our species dates. We’re not going to change that overnight by converting to a diet of carbs. That’s insanity in my opinion. Homo Sapiens went through well over 100,000 years eating protein and fat supplementing it with carbs. Today, the basis of our diet is carbs and we supplement it with protein and fat. This practice urged on by a grain industry that’s interested only in profits and not public health, has proven deadly for all Americans. Since the expansion of the use of Roundup, this practice has become the deadliest practice that anyone can take part in. Not even the extensive exercise our ancestors had from running all the time could have saved them from the ravages of this weed killer.

This weed killer has turned into a people killer, through its enzyme inhibiting functions and this is something Monsanto continues to deny. (They’ve made lying to the public legal, with their placements in the USDA, FDA, EPA and probably the CDC all to ensure their success in carrying out that grandiose ruse that grains are healthy to eat and that you need to eat more of them. Hold on to that thought because we’re going to look into why they’re pushing this on the public like they are.

Thousands of years ago in our Paleolithic state, we were primarily carnivores. Just like bears we developed the ability to digest plant food making us omnivorous instead of just carnivorous. However, eating carbohydrates has its bad side, and it’s called glycation. Protein can’t create glycation. Fat can’t create glycation. They both need the glucose to do that. That makes glucose a natural poison that we’ve been eating for over 10,000 years, only to be ramped up in the last 50 years or so to where the proliferation of its use is now sending hoards of people to their premature deaths. It’s also making these same people very sick for extended periods of time before they die. It also makes people sick while they continue to eat, what now are really dirty carbs, due to the glyphosate herbicide sprayed on them as many as four times before they reach your table. Think about that for a minute.

The bread you make your sandwich with has been poisoned, right under your nose without your consent, or knowledge, which forces you to need the pharmaceuticals that this same company produces. Who knew that this addiction that’s been forced upon you claims your health with every bite you take? You should know what addiction this is, by now and what you can do about it. What they’re selling as safe has escalated death rates from diabetes to brain cancer, from Alzheimer’s to atherosclerosis, all evidenced by the rise in cancer rates in the farmers that use this weed killer.

It’s also evidenced by the rise in autism since the start of spraying, 40 years ago. Autism rates climbed steadily for 15 – 20 years from the early 70’s, when they started using glyphosate, until they too, skyrocketed in the 90’s, when glyphosate usage multiplied. Now glyphosate is at an all time high with every rate of modern disease at an all time high as well. Yet Monsanto and its industry refuse to acknowledge the true damage they’re doing to our society. It’s their greed that’s driving every pandemic known to modern man. From destroying our health to destroying the environment, Monsanto is leaving quite possibly the largest footprint on our ecosystem, medical system, pharmaceutical system as well as our agricultural system, . They have industrialized legal covert terrorism on an unsuspecting public, by saturating our diets with poisonous food, without telling us. What they should have shared with us, was that they were using us as guinea pigs, for their experiment on the impact glyphosate has on human physiology.

Their experiment has been disastrous for the American people, as well as the world, as glyphosate is breaking records in sales every year, especially since the patent expired 16 years ago. But this isn’t supposed to be about glyphosate. This is about the calories you eat and where you get them from. The glyphosate sprayed grains just tells you, not to get your carbs from that source as that source is now tainted, severely.

Do you get them from dirty sources like carbs or do you get them from efficient foods like protein and fats? Remember where I said that a gram of sugar has 4 calories and that a gram of fat has 9 calories? That only points to the fact that fat is 225% more efficient as a food source. (This is something Monsanto has lied to you, for about 30 years .) With fat being that much more efficient than sugar, it’s no wonder that it’s that much healthier.

Eating the proper fats feeds your body exactly what it’s been running on ever since we’ve been running as a species. A running we did in our Paleolithic years. We ran all day long, either hunting food, tracking down food, or just running down our food. The funny thing about this is, they were all running on empty stomachs, all day long, and not running out of energy. They could only do this by not eating many carbs. Their bodies had to run on ketones and fat, ramped up by adiponectin and other hormones in their bodies that set their brains to grow.

It was this constant practice of exercising every day that made their bodies produce the hormones that allowed them to advance faster than the other species. It was our ability to sweat and cool our bodies that allowed our ancestors to run down their game to feed their families. It was this kind of diet that our bodies ate for 1,000’s of years. Not until the last 60 years or so did we become sedentary and start eating more of what used to take us a half a day of gathering to eat. Most people now get their calories without the gathering or the hunting or the running so they never burn up those calories. They store them. This is the nature of a carbohydrate diet. The same hormone (insulin) instructs the fat it just made to store itself as visceral fat around your midsection until you need it. Your problem is, you seldom need it so it stays as fat.

The bad thing about that is that this fat you just made out of your carbs is going to demand more fat to join it. Fat in your body shuts down the action of leptin, the satiety hormone. When this hormone isn’t working right to tell you when to put down your spoon, it‘s demanding that your body consume more carbs to satisfy it. This leptin resistance leads directly to you needing to eat more and more, just to produce enough leptin to satisfy your addiction. And this is precisely why you should get your calories from protein and a much more efficient fat, rather than carbs.  This is metabolic syndrome, a precursor to diabetes. This is why the keto diet is taking off so much. It’s not only a fat burning diet, it’s a brain growing, muscle growing diet that truly gives you the best body and brain you can have.

You’re probably asking, what kind of fat is good to eat? I’ve always been told that fat is bad. Until I learned that it isn’t at all. It’s healthy. Actually, it’s very healthy. The industry that told you it was bad had an interest in selling you that idea so you would eat more carbs. They even recommended for you to eat them over the fat. That’s because the grain industry is behind the recommendations for what you eat and they’re interest is in supplying more grains for you to consume.

Later they found out that a diet of fat won’t lead you to any drug use. That’s reserved for the carb diet and that may have been why this industry dissuaded everyone from consuming a diet of fat. Just like the sugar industry the grain industry has been lying to the public for greater than 60 years about the safety in eating their food. Now, they’ve amplified its danger by dousing it with more and more glyphosate right up until two weeks before harvest. How safe do you really think that makes the food you eat?

Remember the thought I asked you to hold on to earlier in this article, why Monsanto has been pushing the idea that grains are healthy to eat? The answer to that question, is because this is crop that can be marketed to farmers as making them more money by producing more crop. Yet they need to spread more Roundup, to do this, according to Monsanto. (This is something many farmers don’t agree with and are actively trying to resist. Monsanto’s push to own every farmer on North American soil has taken many of these farmers to court where Monsanto has tied them up for years at a time, often, to get them to use their own gmo seed.) This includes Canada where a majority of canola is grown, which happens to be another Monsanto glyphosated crop. This is another one that they like to spray with Roundup right before harvesting to save the lower oil pods that drop off the crop and shatter losing much of the valuable canola oil. (For the farmer it’s Roundup to the rescue. For the consumer it’s Roundup to the dinner table where it can continue it enzyme inhibiting actions in the bodies of your family.

Right after Monsanto patented their first seed in 1980, they purchased GD Searle chemicals, makes of NutraSweet in 1985. This was about 14 years after they patented Roundup. (They probably patented the glycation of America.) Their Roundup has done a bang-up job of bringing the senescence of glyphosate to humans. Roundup is advertised as working through senescence, on how it kills weeds. That senescence is rubbing off on our population. It was 7 years after they patented seeds that they patented Celebrex setting themselves up to be a provider of foods that require an early departure to drugs and a never ending cycle that never lets up until a premature death.

This current cycle of disease, disorder and death can be tracked back to 1954 and the the plant act. That’s when they made it legal to patent seeds, later leading to genetic modifying of crop seed, later leading to genetically modifying crop seed to survive multiple uses of an enzyme inhibiting herbicide that induces senescence in humans. This is the genetic modifying of humans by modifying their food. This food that gets modified just happens to be an addictive food that’s been made more addictive by its modifying. If this isn’t criminal, I don’t know what is.

To prevent your premature death, look to make fat and protein the core of your diet. You don’t have to eat nearly as much, or as often, as it’s that dreaded hunger cycle that never appears in the keto diet. That’s because the arguably worst manifestation of a carbohydrate diet, is the hunger cycle that’s tied to it. I don’t know anyone who would want that. Especially when that hunger gets magnified by what’s been sprayed on it multiple times.

It’s clear to me that the more glyphosate that Monsanto sells, the more disease the public is going to fight. From autism to Alzheimer’s, all modern diseases have increased right alongside the increase of glyphosate usage. The only blessing here is that we don’t have to eat it. We can say no to glyphosate by not eating any grains, including sugar.

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.

Carbs and Dementia

Carbs and Dementia

It’s well documented how much of a pandemic
obesity has become, worldwide. It’s becoming evident that this pandemic of obesity is leading directly into a pandemic of brain damage and dementia. Obesity, after all, leads directly to dementia. Don’t believe me? I’ll show you how and why this disease
acts like it has a mind of it’s own, controlling you to do what it wants.

It’s in the way it influences your hormones, as it uses them to control you, without you even suspecting it.

Dementia is, after all, type 3 diabetes.

If you’re type 2 diabetic now and you don’t change your eating habits, you stand a 100% chance of  becoming type 3 diabetic. I can say this confidently because you don’t have to be type 2 diabetic, to get type 3 diabetes, dementia. This is shown in the number of Alzheimer’s patients now in existence. That population is growing exponentially while the diabetic population just multiplies in  numbers. Diabetes just has a tendency to hasten the arrival of type 3 diabetes.

If we’re to going stop this epidemic of dementia that’s starting to cripple our population. We need to take drastic measures and the sooner we do so, the better our chance of survival. We have to slow the progression, where it starts, in what we eat. Thus, the reason for this post.

Alzheimer’s Disease

In most cases type 3 diabetes manifests itself in the disorder of Alzheimer’s disease. I know that not everyone who has Alzheimer’s disease has had type 2 diabetes, yet everyone who is type 2 diabetic will lose brain function. That science can’t be changed. The only thing that can stop that runaway train is to stop feeding it.  You must stop feeding carbohydrates into the fat factory that’s responsible for it. Carbs are the only thing that can generate fat inside your body. It’s this body fat, where the visceral fat lies that generates all the hormones and adipokines that dictate what this fat is going to do to your body. And it does plenty, all in the form of damage, damage to every system in your body as well as your brain. The more fat you have, the more damage it does to your body.

Fat creates hormones and adipokines that wreak havoc in your body.

The very first thing fat does, is to generate more fat through the use of the hormones that it produces, mainly leptin, along with Apelin and Chemerin, and it uses 100’s of other adipokines to wreak havoc throughout your entire body, including your brain. These hormones block receptors in the brain that influence behavior. They force us to continue to feed fuel to the cycle unknowingly. I call this our fat factory. This is called also addiction and this is how the addiction of the fat factory works.

By blocking receptor neurons in the brain, the neuropeptides that signal our bodies to stop eating, can’t do their job and tell us to stop eating. This is truly being controlled by your hormones. The pity of this cycle is, the larger you are, the more you experience it. It’s a cycle that feeds itself and it’s science you can’t change, without turning off the spigot.

It seems that this fat has become a self feeding disease, of it’s own. I’ve noticed that the worse you have the disease, the harder it is to kick. But it’s also even more crucial to kick at that point, because it’s already at the point of no return. Unless drastic measures are taken, a life of forgetfulness and lost memories is right around the corner, if it isn’t happening already? When was the last time you lost your keys or couldn’t remember someone’s name?

Fat, another organ

Even though obesity, excess fat,  is considered to be a disease by many, fat is considered by many professionals to be another internal organ. It’s an organ with its own mind, a mind to keep growing. It’s also one of the few organs that can grow in size, and when it does, it multiplies the hormones’ and adipokines‘ effects on our bodies. And it modifies it exponentially, which isn’t pretty.

Dictionary.com defines an organ as; Biology. a grouping of tissues into a distinct structure, as a heart or kidney in animals or a leaf or stamen in plants, that performs specialized task.”  

By strict definition, fat follows that description. It is a group of tissues in a distinct structure, that performs a specialized task. In this case it performs many tasks, so many that it’s mind boggling. This one organ creates more cytokines and hormones than any other organ in the body. That means that fat is one organ in our bodies, that either controls us, or that we control it. When I talk about controlling us, I’m talking about control of our hormones which in turn controls our emotions. It also means that this one organ is responsible for more illness and disease than anything else in our entire bodies.

This is exactly why it’s so bad, the worst of these adipokines are cell signaling proteins that trigger hosts of illnesses and diseases. These diseases range from multiple cancers to multiple CVDs, which we’ll talk about later. The fat creates the bad cytokines that muck up your system. They create the adipokines that instruct your cells to turn into amyloid plaque. Amyloids are the foundation of an armlong list of disorders, many cancers including breast cancer, colorectal cancer, stomach cancer, pancreatic cancer, liver cancer, and on and on. This isn’t even mentioning the mental disorders that come with amyloids. That list is even longer. The devastating effects that these hormones and adipokines have on your body, because of fat in your body, are truly astounding.

Body Fat production depends on Glucose

Now I know that glucose not only creates fat, the fat it creates, creates in turn, hormones and adipokines that trigger the inflammation and cell degradation associated with cancer and CVDs and worse of all brain loss. This fat factory is wasting away your brains and taking with it all of your mental faculties and dignity.

But it’s not only the fat factory that’s destroying our brains. It’s the gliadin that you eat every time you eat gluten. Your body can have this auto-immune response to gliadin, by sending out anti-gliadin antibodies that have the ability to attach themselves to purkinje cells in your cerebellum as explained by Dr Davis;. “The antigliadin antibodies triggered by gluten can bind to Purkinje cells of the brain, cells unique to the cerebellum. Brain tissue such as Purkinje cells do not have the capacity to regenerate: Once damaged, cerebellar Purkinje cells are gone . . . forever.” Doesn’t that say brain damage?

Only by taking abrupt action immediately, are you going to interrupt the production of these hormones that the fat factory is producing. And it’s producing these hormones so it can continue to enlarge itself in a vicious cycle. The only  way to stop this cycle at this point, is to stop the fuel that feeds it, carbohydrates.

I’m sorry, but there’s no way around it. Not even you can change science. Unless you shut off the spigot of inflammation that you’re pouring into your body, every time you eat carbs, you’re going to feed the the fat that feeds the inflammation that causes all the disorders and disease listed in Carbs, The New Death Sentence, (15 of them, for starters).

A search of Obesity and brain size at NIH’s PMC site brought up over 1200 studies done on obesity and brain size. One in particular that I looked at, showed the influence leptin has on the brain and it’s ability to regulate energy in the body. Leptin is one of hundreds of hormones and adipokines (cell signaling proteins), that’s manufactured in your body fat.

According the study on Obesity and Dementia; “Within the brain, leptin regulates energy intake” “Leptin inhibits the expression of orexigenic neuropeptides and stimulates the expression of anorexigenic neuropeptides, which results in inhibition of energy intake (Jequier, 2002).”

That explains why those on a diet high in carbs (which is the only thing that can make people fat), run out of energy so much, and need to refuel every two hours or so. It’s the leptin expressing itself in the brain that inhibits the signals that tell us if we have energy or not and if we need to eat or not. And this is where the problem multiplies. Since leptin is formed in the fat around our body, it tells our brain that our body it needs more (fat) by blocking these signals. So what do we do? We eat more, to feed that need. This is leptin resistance, the leptin blocking those receptors in our brain that tell us that we don’t need to eat and have enough energy. It’s this leptin resistance that gives fat a mind of its own and allows it to work within us without our permission. That to me is unadulterated robbery of our senses and emotions.

If you don’t have the ability to fight your hormones (leptin in this case) and resist this basic expression of survival, hunger, you’re doomed to everything listed in Carbs, The New Death Sentence. That is what makes carbs so addictive and dangerous and why their continuance must be curbed.

“It is known that adipokines, secretory products of adipose tissue such as leptin, interact directly with specific nuclei in certain areas of the brain such as the hippocampus. This results in regulation of not only feeding behavior, but also neurodegeneration, synaptic plasticity, neurogenesis and memory consolidation (Doherty, 2011).” Are you starting to get the picture? Leptin isn’t your friend.

The Dangers of Leptin

Wikipedia says that the first adipokine, leptin was discovered in 1994 and since then 100’s have been discovered. Isn’t that disturbing? Fat that we make from glucose manufacturers hosts of hormones that are wreaking havoc on our bodies.

That means with the carbs we eat, we’re making fat, a fat that grows hormones that have cell signaling proteins that control hunger, energy expenditure and fat oxidation, blood pressure, glucose uptake and insulin resistance just to begin with. I didn’t even make it half way through all the cell signaling proteins that were listed. The others that I did check all triggered a disorder or inflammation somewhere in the body. Many of them are associated with more than half of the known cancers, a multitude of heart diseases and every form of dementia known to man.

Leptin only plays a small part in the assault that our hormones throw at us. Adiponectin plays just as important role. As does Apelinchemerin, and 6 other hormones that they’ve found so far. And they finding more. All these hormones are adipokines and are manufactured in adipose tissue or fat. The other six adipokines listed on Wikipedia that I didn’t list here are all associated with inflammation and the oxidative stress that’s associated almost all cancers, most heart diseases and all brain damage that’s not caused by concussions and blunt force trauma.

If leptin plays a part in neurodegeneration, synaptic plasticity, neurogenesis and memory consolidation, doesn’t it make sense that it’s the creation of leptin that we need to control, to stem its influence in our bodies. If we’re to control the amount of leptin in our bodies, and leptin is made in adipose tissue (fat), then we need to control the amount of fat in our bodies. The only thing that controls the amount of fat that goes into our bodies is the amount of glucose that we feed it. We know that the glucose is controlled by the amount of carbs we put in our bodies, so it’s easy to understand why we need to curb the carbs.

You can’t change the science. Glucose in the body creates fat. Fat creates leptin. The more leptin you have in your body, the more resistant you become to it and the more it needs to feed itself. It’s a cycle that keeps feeding itself again and again and again until you’re hungry 10 minutes right after you finished a big meal. I can remember times after a big spaghetti dinner when I was foraging though the cabinets and refrigerator, looking for something else to eat, on a full stomach. When I think about that now, I think, how sick could I have been to be expressing that kind of behavior? Then I think, I was a kid then, I was only eating what was fed to me. Here’s the scary part, I was eating exactly what the ADA was telling me I should eat. That’s exactly what you’re doing right now, following the dietary guidelines that you grew up with. How could they have gotten it so wrong?

Fortunately. I can only remember those times now, as I don’t get hungry much anymore. (Another advantage of being thin, and on a ketogenic diet.) Leptin doesn’t control anything in my body. I don’t have that much leptin in my body to control my urges and my energy. With a body fat ratio of 16 %, my body isn’t ever going to make enough leptin to create any problems in my body, provided that I don’t feed it what it wants, carbohydrates. This is what make it so easy now to fast.

The Benefit of Adiponectin

This is where Adiponectin  plays its role. “Adiponectin is a protein hormone that modulates a number of metabolic processes, including glucose regulation and fatty acid oxidation.[3]

It’s adiponectin that not only dictates how glucose is turned into fat, it controls how the fat is burned in the body, and this is where it gets real interesting. Higher levels of adiponectin in the body allow the body to generate more energy from a smaller amount of fat, making adiponectin crucial for maximum energy output with minimal intake of food. That is why Dr Miller says that people on low carb diets have more energy.

Since adiponectin is made in adipose tissue like all other adipokines, one would think that having a lot of fat would create a lot of adiponectin, when actually, we create just as much of it if not more when we don’t have the fat stores in out bodies. Our bodies use fat in our bones to create adiponectin. Actually, Levels of the hormone are inversely correlated with body fat percentage in adults [5]  “Contrary to expectations, despite being produced in adipose tissue, adiponectin was found to be decreased in obesity.[3][5][15]

“The hormone plays a role in the suppression of the metabolic derangements that may result in type 2 diabetes,[5] obesity,atherosclerosis,[3] non-alcoholic fatty liver disease (NAFLD) and an independent risk factor for metabolic syndrome.[9] 

So, how do we increase this hormone? Since levels of the hormone are inversely correlated with body fat percentage, the more fat we have the less adiponectin we have in our systems. This in itself, leads to more obesity, more diabetes and everything that comes along with that.

Again According to Wikipedia;

Weight reduction significantly increases circulating levels.[11]” “A low level of adiponectin is an independent risk factor for developing:

That means to avoid low levels of adiponectin in your body, weight loss is crucial. This places more importance in calorie restriction. But there’s good news for those carboholics who have trouble restricting their calories,   “…omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have shown increased plasma adiponectin.[28] Curcumin, capsaicin, gingerol, and catechins have also been found to increase adiponectin expression.[29]

The most optimum way of reducing calorie intake is fasting. Most every religious practice have some form of fasting within is practice, with the exception of Christianity. When Christians get together, it’s usually in the form of a pot luck meal. Christians love to eat. But even Jesus fasted for 40 days and nights. Is it any wonder that Jesus was so smart?

Fasting not only effects your hormones, it has multiple, other effects on the body that are all wondrous. Fasting brings with it, important benefits to the health of your brain.

  • It increases BDNF in your brain. This is what enables your brain to grow.
  • It’s ramps up the expression of Nrf2 in your genes and that can boost your anti-oxidants exponentially. ramping up your immune system and keeping your healthier than any medicine can.

So, it not only boosts brain growth, it boosts anti-oxidant production which keeps you healthier by being better able to fight off illness and disease.

Fasting conjures up images of starvation, though. This may be true is you are one of those unfortunate individuals who is still stuck on a carbohydrate diet. On a carbohydrate diet, fasting is next to impossible. At the least, it’s very difficult and involves a massive amount of discomfort.

The best way to avoid this discomfort
is to convert your diet to a low carb diet,

preferably a diet without any carbs.

This is where a fat tax might be a good idea. Tax carbohydrates by the amount of fat they create, which is influenced directly by their place on the glycemic index. This would force the population to cut back on their intake of this dangerous food. It might also help to pay for all the medical needs that carboholics are going to need, if they continue to consume these killing field grains.

We as a population have to do something to correct this aberration to our diet. This food is killing us painfully, expensively and indiscriminately. As a society, we can’t allow this to continue unabated, as it has, for the last 60 years.

It’s Time For A Cure,

Curb Your Carbs

 

The Payoff of Life Without Carbs.

The Payoff of Life Without Carbs.

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How often have you ever felt like you just couldn’t control yourself? How many times have you ever felt like someone or something  else was pulling your strings? How often have you ever felt like your emotions and decisions were under the control of someone or something else? How comfortable did it make you feel? You knew you shouldn’t be feeling this way, but you just couldn’t help it. It’s like you’re almost you were being forced to do something you know that you shouldn’t be doing.
hormones-influencing-moods-behavior-34340251You’re not alone. This happens to almost everybody (except for those on a low carbohydrate diet). It’s the nature of addiction. When this happens, that’s your hormones talking to you. Your hormones are the governing agents in your body. Beside dictating almost every function in your body, they dictate when you’re hungry and when your not. They also dictate how much to eat and when to stop. Being a high carbohydrate diet turns control of your hormones over to the food you’re eating instead of keeping it under your control.

time-to-think-creative-brain-idea-concept-background-flat-design-perfect-poster-flyer-presentation-brochure-vector-45489158This is the biggest benefit of living a life without carbs’ influence on your body. It begins to manifest itself when hormones come back under your control and not that of your high carbohydrate diet.
Once carbs are out of the equation, and no longer influencing your hunger hormones (Leptin and Ghrelin), that leaves the door open, for you to control your own hormones and thereby control how these hormones work within your body. The two most important hormones, as far as hunger and your body mass are concerned, are Leptin and Ghrelin.

hormones-list-ghrh-papers-tablet-words-growth-hormone-releasing-hormone-medical-concept-55856070Leptin and Ghrelin are the two hormones that regulate your digestive system, by telling you when you’re hungry and when you’re not, so that’s what we’re going to look at in this post.

According to Nora T. Gedgaudas, an acclaimed nutritional therapist, “Leptin essentially controls mammalian metabolism.”Leptin decides whether to make us hungry and store more fat or to burn fat. When your stomach is full, fat cells release leptin to tell your brain to stop eating. This is your body’s brake for the fork to mouth syndrome. Dr Perlmutter goes on to say in Grain Brain that “millions of Americans qualify as bona fide members of the leptin-resistant club. It’s practically a given if you’ve been eating a high carb diet and don’t sleep well. A few of the signs of leptin resistance; being overweight, unable to lose weight and keep it off, constantly craving comfort foods, fatigue after meals, feeling hungry all the time or at odd hours of the night, desire to snack right after a meal, problems sleeping to name a few. For the complete list, read Grain Brain. Leptin resistance is not a condition to strive for. Its leptin resistance that leads to overeating and it’s a very common condition while on a high carbohydrate diet.

Leptin is the hormone that tells you when to stop eating. It’s called the satiety hormone, but that’s not what’s interesting about Leptin. What’s interesting about Leptin is that it’s created  by your body fat. That means, the more body fat you have, the more Leptin you’ll have. The more Leptin you have, the more resistant to it’s charm you become, meaning that you become Leptin resistant. This means that you eat more food because your hunger takes longer to satiate. This in turn will turn you insulin resistant and that, you don’t want. That’s type two diabetes and it’s bad news.

According to Wikipedia; “Although leptin reduces appetite as a circulating signal, obese individuals generally exhibit a higher circulating concentration of leptin than normal weight individuals due to their higher percentage body fat.[9] These people show resistance to leptin, similar to resistance of insulin in type 2 diabetes, with the elevated levels failing to control hunger and modulate their weight. “

It’s this Leptin resistance that gives control of your hormones over to the foods your eat most, high carbohydrate wheat and grains.

It’s this cycle of carb-fat-hormone control that causes obesity, diabetes and the myriad of other illnesses and diseases that come this high carb diet.  It starts with the plaque that the combination of glucoses and fat , cholesterol and protein have when they combine in your blood stream. There are several kinds of plaque that all have damaging effects on the body and it starts with excess glucose in your blood.

It’s this cycle also, that contributes more than anything else, to a smaller brain, Studies have shown that obese people have smaller brains than normal weight people. These studies have also shown that the fatter you are, the smaller your brain is likelier to be.

Although that doesn’t, in itself, explain why your brain shrinks when you’re fat. How you metabolize carbs explains how that  happens along with the effect of the excess sugar in your blood stream. When sugar meets fat, cholesterol and protein in the blood stream, the sugar glycates the fat, cholesterol and proteins in your blood, turning them into plaques. It’s these plaques that gums up your arteries as well as your brain, therein shrinking its capabilities. On top of that, the gliadin that’s in the gluten, that’s in many grains, has the capability of causing brain damage itself, by forcing your body to create anti-gliadin antibodies, which in turn can attach themselves to purkinje cells in your cerebellum enabling that cell useless, which is then discarded by the brain. Hence, brain damage and smaller brain from eating wheat and grain based products.

Dr William Davis in Wheat Belly, says: “The antigliadin antibodies triggered by gluten can bind to Purkinje cells of the brain, cells unique to the cerebellum. Brain tissue such as Purkinje cells do not have the capacity to regenerate: Once damaged, cerebellar Purkinje cells are gone . . . forever.

Ghrelin, on the other hand, is the hormone that signals your brain that you’re hungry. According to Dr Perlmutter, Ghrelin is the yin to leptin’s yang. This hormone is secreted by the stomach when it’s empty and increases your appetite. As much as leptin tells you to stop eating, Ghrelin is the one that tells your, brain it’s time to eat.

Ghrelin is first and foremost a growth hormone, as well as a hunger hormone, but it also serves many other functions. These functions include, but are certainly not limited to, the following attributes (according to Wikipedia);

  • “Ghrelin promotes intestinal cell proliferation and inhibits apoptosis during inflammatory states and oxidative stress.[49][50] It also suppresses pro-inflammatory mechanisms and augments anti-inflammatory mechanisms, thus creating a possibility of its therapeutic use in various gastrointestinal inflammatory conditions, including colitis, ischemia reperfusion injury, and sepsis.[51][52] Animal models of colitis, ischemia reperfusion, and sepsis-related gut dysfunction have been shown to benefit from therapeutic doses of ghrelin.[51][52] It has also been shown to have regenerative capacity and is beneficial in mucosal injury to the stomach.[53]
  • “The hippocampus plays a significant role in neurotrophy: the cognitive adaptation to changing environments and the process of learning[58][59] and it is a potent stimulator of growth hormone.[11] Animal models indicate that ghrelin may enter the hippocampus from the bloodstream, altering nerve-cell connections, and so altering learning and memory. It is suggested that learning may be best during the day and when the stomach is empty, since ghrelin levels are higher at these times. A similar effect on human memory performance is possible.[58]
  • “Although the vast majority of neurons in the mammalian brain are formed prenatally, parts of the adult brain (for example, the hippocampus) retain the ability to grow new neurons from neural stem cells,[citation needed] a process known as neurogenesis. Neurotrophins are chemicals that help to stimulate and control neurogenesis.”

Looking at the attributes above, Ghrelin not only supports anti-inflammatory mechanisms, but it’s this last attribute that sets it apart from all the other benefits that this diet provides, as it promotes neurotrophins in the brain which in turn help the brain to produce new cells. In other words it makes the brain grow. That means that going hungry turns on factors in your brain that actually make it grow. BDNF is just one of these neurotrophins that I talk about on the MY Life Without Carbs page. There are a few others you can find out about at the previous link.

hormones-list-ghrh-papers-tablet-words-growth-hormone-releasing-hormone-medical-concept-55856070So Ghrelin not only tells when to eat, it also inhibits cell death, it helps control pain and disease by controlling anti-inflammatory mechanisms as well as encouraging our brain to grow by encouraging neurogenesis, the growth of new brain cells. It’s this one factor that intrigues me the most. This means that I can grow new brain cells, something that I thought was lost 30 years ago after my severe closed head injury. I didn’t used to think that brain cells couldn’t grow back, when in all actuality, they’re growing all the time, through neurogenesis, (at least for those who want them to grow).

The question, therein lies, how do we encourage this neurogenesis? I hinted to that in the previous paragraphs and Ghrelin plays an important role in it. But something else just as important, influences brain growth, and that’s exercise.

fast-brain-memory-training-concept-as-human-thinking-organ-legs-running-track-as-health-care-symbol-51796300

Our ancestors ran for their food in primitive times as well as ran for their lives. It was this action (exercise) that allowed our brains to grow as large as they dud. We could not only run hungry, we could run longer and harder because of the diet we were on, as a species at that time (carbs weren’t part of our diet at then). But they are now. What’s worse? They’re in our diet in abundance. And what’s even, worser yet, is that we live a sedentary life style, and it’s this life style coupled with an insatiable appetite for high carbohydrate foods that’s causing this obesity epidemic as well as diabetes epidemic, cancer epidemic, gastro-intestinal epidemic, heart disease epidemic, and that of all of the other diseases that go with it. This to me is the most ablolute worst thing that this food is doing to our society, it’s making us dumber.

High carbohydrate diet + sedentary life style = obesity, smaller
brain, disease and death.gallery-thumbnails

Low carb diet + exercise = longer life, bigger, smarter brain and better immunity to fight off illness and disease.

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This one attribute, in my estimation, is the most important attribute of eating a low carb diet. Dr Perlmutter puts it this way, the fatter you are the smaller your brain. And what we’ve just looked at proves that. It also proves that the thinner you are the larger your brain is likely to be.

To me, that says, those who can’t break their addiction to the carbohydrate curse, are destined to be dumber than those who can break this addiction. The writing of this entire blog in the last three weeks, has proven this fact to me, that it is possible to expand our brains as well as the capabilities of our brains. Thank you Dr. Perlmutter for helping me to realize and understand this. And with this blog, compared to the length of time it took me to write my short bio, I think I’ve proven that.

Studies have shown that calorie restriction in the elderly has improved their memories, as evidenced by this study; A. V. Witte, et al., “Caloric Restriction Improves Memory in Elderly Humans,” Proceedings of the National Academy of Sciences 106, no. 4 (January 27, 2009): 1255–60, The gene that turns on BDNF is activated by a variety of lifestyle habits, including physical exercise, caloric restriction, following a ketogenic diet, and the addition of certain nutrients like curcumin and the omega-3 fat DHA. According to Dr Perlmutter, exercise as well as calorie restriction creates BDNF (Brain Derived Neurotrophic Factor). BDNF is a protein that actually builds new neurons in your brain and makes them work together, by setting them up in neuro networks. It also works well protecting existing neurons, as evidence by the study above. It’s more influential in building your brain, than anything else and it’s difficult for an obese person to manufacture.

This is what Dr Perlmutter talks about, when he mentions that you can control this neurogenesis (brain growth),  He explains in his book Grain Brain;

“The process, as one might expect, is controlled by our DNA. Specifically, a gene located on chromosome 11 codes for the production of a protein called “brain-derived neurotrophic factor,” or BDNF. BDNF plays a key role in creating new neurons. But beyond its role in neurogenesis, BDNF protects existing neurons, ensuring their survivability while encouraging synapse formation, the connection of one neuron to another—a process vital for thinking, learning, and higher levels of brain function. Studies have demonstrated decreased levels of BDNF in Alzheimer’s patients, which, based on an understanding of how BDNF works, should not come as a surprise.  What is perhaps more surprising is the association of BDNF with a variety of neurological conditions, including epilepsy, anorexia nervosa, depression, schizophrenia, and obsessive-compulsive disorder. We now have a firm understanding of the factors that influence our DNA to produce BDNF. And fortunately, these factors are mostly under our direct control. The gene that turns on BDNF is activated by a variety of lifestyle habits, including physical exercise, caloric restriction, following a ketogenic diet, and the addition of certain nutrients like curcumin and the omega-3 fat DHA.”

This is where it really gets good. You begin to experience the full effect of what exercise, combined with calorie restriction and a ketogenic diet, can do for you.

You get a fully charged immune system that keeps you healthy, wealthy and disease free.

Dr Perlmutter goes on to say in Grain Brain;

“Fortunately, and as one would expect, human physiology has developed its own biochemistry to create more protective antioxidants during times of high oxidative stress. Far from being entirely dependent on external food sources of antioxidants, our cells have their own innate ability to generate antioxidant enzymes on demand. High levels of free radicals turn on a specific protein in the nucleus called Nrf2, which essentially opens the door for the production of a vast array of not only our body’s most important antioxidants, but also detoxification enzymes. So if excessive free radicals induce better antioxidant production through this pathway, then the next obvious question is, what else activates Nrf2?”

“Now this is where the story gets really exciting. New research has identified a variety of modifiable factors that can turn on the Nrf2 switch, activating genes that can produce powerful antioxidants and detoxification enzymes. Vanderbilt University’s Dr. Ling Gao has found that when the omega-3 fats EPA and DHA are oxidized, they significantly activate the Nrf2 pathway. For years researchers have noted decreased levels of free radical damage in individuals who consume fish oil (the source of EPA and DHA), but with this new research, the relationship between fish oil and antioxidant protection is now clear. As Dr. Gao reported, “Our data support the hypothesis that the formation of… compounds generated from oxidation of EPA and DHA in vivo can reach concentrations high enough to induce Nrf2-based antioxidant and… detoxification defense systems.” “Not surprisingly, calorie restriction also has been demonstrated in a variety of laboratory models to induce Nrf2 activation”.

“Several natural compounds that turn on antioxidant and detoxification pathways through activation of the Nrf2 system have been identified. Among these are curcumin from turmeric, green tea extract, silymarin (milk thistle), bacopa extract, DHA, sulforaphane (contained in broccoli), and ashwagandha. Each of these substances is effective in turning on the body’s innate production of key antioxidants, including glutathione. And if none of these compounds sounds like something you’re used to having daily in your diet, then you’ll be happy to know that coffee is one of the most powerful Nrf2 activators in nature. Several molecules in coffee, some of which are partly present in the raw material while others are generated during the roasting process, are responsible for this positive effect.”

” Aside from antioxidant function, activation of the Nrf2 pathway turns on the genes to produce a vast array of protective chemicals that further support the body’s detoxification pathways while dampening inflammation—all good things for brain health.”

When calories are reduced in the diets of laboratory animals, they not only live longer (likely as a result of increased antioxidant protection), but also become remarkably resistant to the development of several cancers.”

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We all know that exercise is good for you, but did you know before today that it helps to grow your brain cells? What you probably didn’t know, was that, hunger can produce similar results in helping your brain to generate new brain cells. This to me is what’s so exiting. Just by going hungry, I’m encouraging my brain to generate new brain cells, as well as encouraging my body to easier fight illness and disease by boosting my immune system, by boosting my anti-oxidants exponentially. WOW! How good can this be? All I have to do is to stop eating the foods that cause this kind of behavior in my body,

  1. go hungry once in a while
  2. exercise
  3. eat  ketogenic diet with “certain nutrients like coconut oil, circumin and the omega-3 fat DHA”

and I can be rid of the worry of most everything listed in my first post, Carbs, The Newly Discovered Death Sentence.

If that’s not good news, I don’t know what is.

Carbs, Why The Addiction Is So Hard To Break

Why The Addiction Is So Hard To Break

stock-photo-36814596-addictionThe biggest piece of the puzzle, that influences our motivations to keep this addiction, keeps us also, from enjoying freedom from the ravages, of this devious destroyer of energy, emotional control, senses, health, wealth, sensibility, sanity, and ultimately life. And it is, why is this addiction so hard to break? And believe me, it’s a hard piece to place. I think simply because there are so many facets to this piece. That is what we’re going to look at in this post.

It starts with the way it effects our blood sugar again. Sugar satiates the body quicker than any other food because of the effect it has on our blood glucose. It’s the raising of the glucose that releases a feel good neurotransmitter, serotonin that tells your body to relax and feel safe.

According to Wikipedia; “Serotonin (/ˌsɛrɵˈtnɨn/, /ˌsɪr/) or 5-hydroxytryptamine (5-HT) is a monoamine neurotransmitter. Biochemically derived from tryptophan, serotonin is primarily found in the gastrointestinal tract (GI tract), blood platelets, and the central nervous system (CNS) of animals, including humans. It is popularly thought to be a contributor to feelings of well-being and happiness.[6]

It’s this contribution of serotonin to our feelings of well being and happiness, that make us behave either rationally, or irrationally. It’s this one little factor, in my estimation, that is where many of our problems begin. Because of the outside influence on our emotions and feelings of well being and happiness, from fluctuating glucose levels in the blood, we no longer have full control over them. The drop in serotonin, is responsible for making us act differently when our glucose levels are low, rather than when our glucose levels are high. This is what causes more irrational behavior than anything else, other than maybe, chemicals in our environment and food supply. On second thought, it has to be the biggest contributor, because I’m still subject to pollutants in the environment and food supply,  but I’m not subject to the effects of glucose in my system effecting my serotonin levels. My emotions are much more rational than what they were, when I was on a carbohydrate diet. Fluctuating serotonin in my system seldom happens because glucose is not present, to make those serotonin levels fluctuate. My MTC keto diet doesn’t alter my emotions and feelings of well being, because of the lack of glucose, it allows in my diet, to put into my system. Fact is, it allows very little glucose to get into my blood because of the lack of carbohydrates, in this diet.

Because of that, my emotions don’t fluctuate as much as they used to, when I was on a carbohydrate diet. This in turn, means that every thought, every action, everything I speak, is done more rationally, than if I were still on a carbohydrate diet of any sort. This would not be possible if my body weren’t in a state of ketosis. (Thank you, Dr Perlmutter!) You don’t have to take my word, alone, you can ask anybody who ‘s body is in a state of ketosis. They’ll tell you the same thing, That their emotional control has developed far more, than it ever did, as a carboholic.

I theorize that serotonin plays a major part not only in our emotions, but in our desires, also. It has to. If it can influence our emotions, how can it not influence our desires? It’s this influence to our desires that influences our behavior. If carbs influence the amount of serotonin in our systems, wouldn’t carbs then, influence our desires, and behavior? With all this outside influence in our behavior, wouldn’t it make sense, that this outside influence, also plays a major role, in the behavior of everyone in the world? It has to. Doesn’t it make sense, then, if you were to reduce the outside influence in our behavior, everybody would be able to think more rationally. Wouldn’t more rational thinking  throughout the world lead to less violent destruction, and war, worldwide?

But that still doesn’t say enough about why it’s so hard to break this addiction. That’s just the biggest, most important reason. We need to look at, as many reason as we can, to help, as many people as we can, break this deadly cycle of carbolism.

Two more important reason are two hormones that regulate your whole digestive system, leptin and ghrelin. Which more than anything else are regulated by your sleep (hope yours isn’t interrupted). High carb diets are known for inadequate sleep, affecting how these hormones impact your diet.

According to Nora T. Gedgaudas, an acclaimed nutritional therapist, “Leptin essentially controls mammalian metabolism.”Leptin decides whether to make us hungry and store more fat or to burn fat. When your stomach is full, fat cells release leptin to tell your brain to stop eating. This is your body’s brake for the fork to mouth syndrome. Dr Perlmutter goes on to say in Grain Brain that “millions of Americans qualify as bona fide members of the leptin-resistant club. It’s practically a given if you’ve been eating a high carb diet and don’t sleep well. A few of the signs of leptin resistance; being overweight, unable to lose weight and keep it off, constantly craving comfort foods, fatigue after meals, feeling hungry all the time or at odd hours of the night, desire to snack right after a meal, problems sleeping to name a few. For the complete list, read Grain Brain. Leptin resistance is not a condition to strive for. It’s leptin resistance that leads to overeating. Ghrelin resistance, on the other hand, would be better suited for weight loss, as ghrelin is leptin’s opposite in that ghrelin is the hormone that tells you you’re hungry, but ghrelin resistance is impossible on a carbohydrate diet.

According to Dr Perlmutter, ghrelin is the yin to leptin’s yang. This hormone is secreted by the stomach when it’s empty and increases your appetite. As much as leptin tells you to stop eating, ghrelin is the one that tells your, brain it’s time to eat. And it too, is regulated by your sleep. If your sleep is inadequate, you can count on your ghrelin levels to soar, increasing your appetite for more high carb food. This is all part of a cycle that just feeds itself into a larger cycle of high blood sugar, inflammation and disease. Without control of these two hormones, controlling your appetite is going to be next to impossible, if not completely impossible. It’s virtually impossible to control these hormones while on a high carbohydrate diet. The entire ghrelin system (dAG, AG, GHSR and GOAT) has a gluco-regulatory action.[57]”  This means that your glucose levels in your blood stream regulate your hunger. This can be a huge disadvantage when trying to lose weight on a carbohydrate diet. “Circulating ghrelin concentrations rise before eating and fall afterward, more strongly in response to protein and carbohydrate than to lipids.[20]”

In other words ghrelin is activated more by carbohydrates than fats.  This means that a diet high in fats is a lot easier to build up a resistance to ghrelin and make it easier to  control hunger, than a diet high in carbohydrates.

This is where the real benefit of a low carbohydrate diet begins to manifest itself. That benefit, is a more productive brain. (This is something I’ve been proving to myself for the last three weeks, in writing this blog.) Because my body and brain runs on ketones instead of carbohydrates, my brain isn’t subject to the ups and downs of my blood glucose, mostly because there aren’t highs and lows in my blood glucose (something that only happens on a carbohydrate diet).

Carbolism is like any other addiction, only worse, because we were all sold this bill of goods, that, “this is wholesome, healthy food you should be eating”. So, we ate it. and we ate a lot of it. We based our diet on it. We still eat it. We consume more bread products in our diet than anything else, because we were told to. We’ll continue to eat it, until everyone realizes, how dangerous, this food really is. This addiction we’ve thought for years, even in the medical community, was really supposed to be healthy for us. The problem is, it isn’t. It hasn’t been healthy for us, for the last 30 years, at least. Since genetic modification has worked its way into our food supply, studies have shown major changes in our health. Studies have shown an increase in brain degenerative diseases, about the same time that genetically modified grain, slipped into our diet. Alzheimer’s has grown exponentially in the last 30 years, and many scientist, are still trying to understand why. There were also, studies showing increases in diabetes and obesity, increase in cancer, increase in cardiovascular disease and digestive disorders. And, most of this was done under our noses, without us even knowing about it. Shame on us. For the last 30 or so years, this food has been unhealthy for us, but because of the influence that this food has on our serotonin levels, and hormone levels, (ghrelin & leptin), we’ve allowed ourselves to get and continue to be addicted to it.

It’s this continuation of addiction, throughout our society, that makes it so hard to break, our individual addiction to it. It’s the continuation of all the advertising telling to us that we should still be eating this pseudo food, that’s driving this addiction. What drives all of the advertising, is corporate power, simply trying to make as much money as they possibly can for their stockholders.

This is where the difficulty in breaking the addiction, begins, at the corporate level. Because advertising influences our choices so much, corporate America exerts enormous amounts of control over us. With the introduction of sugar into our diet, it makes it even easier, for them to accomplish this.

What does everyone do on Thanksgiving day? What do you do?

If you’re like everyone else, you sit and watch football, the biggest advertising venue in our society, is football. What do you do while you’re watching the football games on TV? If you’re like everyone else, you’re eating chips of some sort, and drinking soda or beer. This is when your blood glucose levels are at their highest, making your serotonin levels also at their highest, influencing a major portion of your behavior. You’re feeling good. You see the advertising, you may be even ingesting the same thing you’re seeing the advertising for. How do you think this is going to make you feel? What do you think it’s going to make you believe? That these substances are good for you? That you should be ingesting them? Naturally! this is how everyone feels. it’s because of that glucose in everyone’s systems’ influencing their thoughts, emotions and  behavior. Is it any wonder that they’re addicted? This is how corporate America controls our emotions, thoughts and behavior.  Remove the carbs, remove the addiction. The problem here, is that you have to break the addiction, it’s that crucial.

Corporations realize this. They don’t want you to break your addiction. They do everything in their power, to keep you addicted. They have to. It’s in their best interest to keep their stockholders happy, and the only way to do that, is to be making money, and lots of it for higher returns in the stock market. It’s the nature of business. Not even knowing that they are killing their customers is enough to influence them into thinking that this is a downhill road that they’re on. This road is so steep, that it can lead, ultimately, to death of our society.

This is why corporations need to realize that they’re killing their customers and in doing so, they’re harming the rest of society. That they’re making all of their customers diabetic and sick, simply because of the excess sugar in their products which they put in, because it satiates so fast. People who ingest their products, like them immediately, making them return customers for life, or, at least, until the next best thing comes along to satiate the appetite. This behavior is completely understandable on a carbohydrate diet, which is ever so prevalent, in a all parts of the world.

 Anyone who’s broken this addiction to the carbohydrate diet and has allowed their body to go into ketosis, knows exactly what I’m talking about. Since they’ve broken the addiction of the fluctuating glucose in their bodies, their serotonin levels don’t fluctuate as much, and thus their thoughts, emotions and behavior isn’t influenced as much as that of someone on a carbohydrate diet. Their thinking is much more rational. Their thinking will never be influence by their diet, simply because of the lack of carbs in it.

Because their bodies are able to go into ketosis, it allows all the magic to happen. If you were to ask anybody who’s been on this diet for at least a year, they will confirm everything I’ve said in these posts. If they have other opinions, it’s usually because the addiction is still talking. I understand how hard it is to break.

The question I keep asking myself, is why do so many people have so much trouble recognizing, accepting, and ultimately breaking this addiction? The reason is something big business, won’t like to hear. But they need to.