Caffeine:
(also see Diabetes)
Calcium: (also see Vitamins
or Osteoporosis)
Calorie: (also see Sugar,
Carbohydrates or Fat)
Cancer
Carbohydrates: (also see
Glucogenesis, Pancreas
or Sugar)
Celiac Disease
Cells: (also see Disease
or Essential Fatty Acids)
Cellulite: (also see
Essential Fatty Acids)
Cholesterol
Colloidal Minerals: (als
see Minerals)
Caffeine:
Diabetes - Warning to diabetics:
Caffeine blocks blood sugar levels.
Most doctors feel that diabetics can drink coffee safely, but a recent
report from the Netherlands shows that caffeine in coffee raises blood
sugar levels.
Diabetics suffer blindness, deafness, heart attacks, strokes, kidney
failure, burning foot syndrome and many other serious side effects,
and all are caused by a high-rise in blood sugar after meals. Anything
that raises blood sugar levels too high increases cell damage in diabetics.
This study shows that caffeine raises blood sugar levels by causing
the body to put out large amounts of adrenalin that makes cells less
responsive to insulin.
When caffeine was removed from the coffee, blood sugar levels did
not rise higher than normal. On the basis of this study, diabetics
should drink decaffeinated coffee (though decaf is very processed
and isn’t really too good for you either), rather than with
caffeine, in addition to severely restricting sugar-added foods; bakery
products, pastas, fruit juices and they should eat root vegetables
and fruits (higher carb foods) only with meals.
Caffeine can decrease insulin sensitivity in humans. Reference:
Diabetes Care, 2002, Vol 25, Iss 2, pp 364-369. GB Keijzers, BE DeGalan,
CJ Tack, P Smits. Smits P, Univ Nijmegen, Med Ctr, Dept Pharmacol
Toxicol 233, POB 9101, NL-6500 HB Nijmegen, NETHERLANDS.
Calcium: (also see Osteoporosis)
In cases of osteoporosis, the contributing factor is a lack of protein
as a binding agent; lack of calcium is not the cause. The
Textbook of Medical Physiology states “protein functions
in the brush borders of these cells to transport calcium to the cell
cytoplasm…The rate of calcium absorption seems to be directly
proportional to the quantity of this calcium-binding protein.”
Calorie:
There are 2 ways to lose and/or not gain weight, either the low-calorie
way or the low-carb way.
Low-calorie
- Starvation dieting (deprives the body of essential nutrients, good
oils and natural fats)
- Gain weight easier, faster (body goes into starvation mode, gains
to protect itself)
- Weight is harder to lose (body holds on to weight to protect itself)
- Possible physical damage due to resulting ill health
- Feeling deprived may lead to sugar dependence and eating disorders
Note: Carbohydrates contain 4 calories per gram
Fats contain 9 calories per gram
Therefore, a low carb/high protein and fat diet is NOT
a low calorie diet!
Low-carbohydrate
- Solves nutritional deficiency (provides nutrients - essential oils
and natural fats)
- Provides body with desired fuel (natural fats/and essential protein)
- Lose weight healthily (less processed foods, more organic and natural
foods, more essential protein and natural fats, which aid the body
in regeneration and goes to body structure – not body-fat)
- Keep it off (turns your body to a fat burning machine rather than
a fat storage machine)
Millions of chemical processes take place in the
body daily for which the body requires energy. In addition to the
energy needed for these complicated processes, the body needs energy
for daily activities. Fuel for energy is derived both from food and
stored body fat. The minimum daily requirement of calories is 1360
for a woman and 1750 for a man. This is the Basal Metabolic Rate (BMR).
This is only the energy required if you were to sleep all day. In
order to have enough calories for physical activity a woman would
need 2000 and a man 2500. Reducing food intake below these levels
will inevitably result in weight loss, but it is an unhealthy way
to diet. A low calorie diet will change the metabolic rate, which
causes the body to gain weight more easily. This is why eating low-calorie
is considered a starvation diet.
The reason the body puts weight on easier after eating this way is
because a low calorie diet deprives the body of important nutrients,
namely essential oils and natural fats. In other words the body thinks
it’s starving and holds on to fat for it’s own protection.
Missing these nutrients also makes the body more vulnerable to medical
disorders and disease because essential oils and natural fats provide
nutrition from the cellular level up.
A low calorie diet typically consists of a high intake of carbohydrates
and very little natural fat. Carbohydrates provide instant energy
that converts to body fat if not used immediately. Dietary fat also
provides instant energy that won’t convert to excess body fat
Eating natural fats and burning stored body fat provides 2.5 times
more energy than carbohydrate eating. The energy from natural fats
is longer sustained and won’t result in a “low”
as with sugar.
Disproves the calorie theory: References: Molecular Biology of
the Cell, Bruce Alberts, Dennis Bray, Julian Lewis, Martin Raff, ke
Roberts, Keith Roberts, James D. Watson, Garland Pub, March,
1994, ISBN: 0815316194. Textbook of Medical Physiology, Basic
Medical Biochemistry: A Clinical Approach, Dawn B. Marks, Allan D.
Marks, Colleen M. Smith, Lippincott, Williams & Wilkins, August,
1996, ISBN: 068305595X, and The Essentials of Biochemistry (Essentials), Jay
M. Templin, Research & Education Assn, 1998, ISBN: 0878910735
Low Insulin Not Calorie Restriction Lengthens Your Life. A lean body
devoid of fat may be more significant in determining life span than
a calorie-restricted diet, according to a new study of genetically
altered mice. The mice in the study were able to eat whatever they
wanted and still stay slim because their fat tissue had been altered
so it could not respond to the hormone insulin. Insulin helps to move
sugar from the blood into the body’s cells and also helps fat
cells to store fat. Researchers altered the insulin receptor gene
in the fat cells of lab mice, and since insulin is needed to help
cells store fat the mice had less fat and were protected against obesity.
The altered mice ate 55 percent more food per gram of body weight
than normal mice, yet had 70 percent less body fat by the time they
reached 3 months of age. Moreover, the altered mice lived 18 percent
longer than normal mice, and after three years all of the normal mice
had died, but one-quarter of the altered mice were still alive. References:
Science, Bluher M, Kahn BB, Kahn CR., January 24, 2003;299:572-574
Cancer: (see Essential
Fatty Acids)
“The prime cause of cancer is the replacement of the respiration
of oxygen in normal body cells by a fermentation of sugar.”
Decreasing oxygen just 35% encourages the growth of cancer. EFAs
are directly involved with oxygen transfer throughout the body. Shortages
of EFAs reduce oxygen transfer. References: 1966 Lindau Nobel-Laureates
Conference: Germany, Presented by Otto Warburg, Nobel Prizewinner.
Breast cancer risk is not reduced by high intake of fruits and vegetables.
References: Journal of American Medical Association, 285:769-776,
799-801.
Tumors need large amounts of glucose (sugar) to grow.
References: Fried, RC, Mullen, J, Stein, TP, et al. The effects
of glucose and amino acids on tumor and host DNA synthesis. J. Surg.
Res.. 1985;39:461-9.
Carbohydrates: (see Sugar
or Glucogenesis)
Excess carbohydrates (more than a mere 4 ounces a day) prevent the
body from burning fat, and increase stored body fat. References:
Textbook of Medical Physiology, pgs. 869, 871, 936; Basic Medical
Biochemistry—A Clinical Approach, pgs. 24, 394.
“Carbohydrate: General term for sugars and
related compounds,…” Reference: Molecular Biology
of the Cell, Bruce Alberts, Dennis Bray, Julian Lewis, Martin
Raff, ke Roberts, Keith Roberts, James D. Watson, Garland Pub, March,
1994, ISBN: 0815316194
“Specific sugars are not required in the diet. Glucose can be
synthesized from certain amino acids found in dietary protein.”
Reference: Basic Medical Biochemistry: A Clinical Approach, pg.
24, 394. Dawn B. Marks, Allan D. Marks, Colleen M. Smith, Lippincott,
Williams & Wilkins, August, 1996, ISBN: 068305595X
Elevated blood sugar levels [generated from eating
Carbohydrates] causes blood clotting, which blocks arteries. Reference:
Journal of American Medical Association; 2000; 283:221-228. Mail Inquiries:
Unified Service Center, American Medical Association, PO Box 10946,
Chicago, IL 60610-0946.
Complex carbohydrates cause as much Insulin (see Pancreas:) release
as simple carbohydrates.In other words, the body doesn’t discriminate
between the sugar in soda and the sugar a banana, or the sugar in
candy and the sugar in bread. Reference: Textbook of Medical Physiology,
Arthur C. Guyton, John E. Hall, W B Saunders Co., January 15, 1996,
ISBN: 0721659446.
Virtually no carbohydrates are necessary to maintain healthy eating.
Glucose is made from your body fat combined with amino acids from
protein. Reference: Basic Medical Biochemistry: A Clinical
Approach, pages 28-29, 394, 428. Dawn B. Marks, Allan D. Marks, Colleen
M. Smith, Lippincott, Williams & Wilkins, August, 1996, ISBN: 068305595X
Sugar [carbohydrate] stops body from producing growth hormone. Reference:
Basic Medical Biochemistry: A Clinical Approach, pg. 702. Dawn B.
Marks, Allan D. Marks, Colleen M. Smith, Lippincott, Williams &
Wilkins, August, 1996, ISBN: 068305595X
Carbohydrates are not the “feel good fix”; moods not improved
by eating carbohydrates: “Psychological and metabolic responses
of carbohydrate-craving obese patients to carbohydrate: fat, and protein
rich meals.” Reference: International Journal of Obesity
and Related Metabolic Disorders, Oct. 21, 1997; (10):860-864, International
Association for the Study of Obesity/Stockton Press, ISSN: 0307-0565,
Department of Physiology and Pharmacology, University of Nottingham
Medical School, Nottingham NG7 2UH, UK
Celiac Disease:
Involves damage to the gut wall, which makes for problems absorbing
certain nutrients, such as iron, calcium and vitamin D. As a result,
you are more likely to develop conditions such as osteoporosis, Crohn’s
disease, allergies, asthma, sperm abnormalities, vasculitis, rheumatoid
arthritis, hyperthyroidism and anemia, as well as a range of gastrointestinal
problems.
Gluten sensitivity (GS) may be at the root of a proportion of cases
of cancer, auto-immune disorders, neurological and psychiatric conditions
and liver disease. The implication is that the heavily wheat-based
western diet - bread, cereals, pastries, pasta – may actually
be making millions of people ill.
The immune reaction to gluten that damages the gut in CD may also
cause problems almost anywhere else in the body. The evidence for
this is a test involving a protein found in gluten called gliadin.
When the body has an immune reaction, it makes antibodies. The test
for anti-gliadin antibodies is known as AGA and people who test positive
to AGA often have no sign of gut damage.
In fact, according to Dr Alessio Fasano, who carried out the University
of Maryland research, "Worldwide, CD 'out of the intestine' is
15 times more frequent than CD 'in the intestine'." Braly estimates
that between 10% and 15% of the US and Canadian populations have anti-gliadin
antibodies, putting them at risk of conditions as varied as psoriasis,
multiple sclerosis, jaundice, IBS (Irritable Bowl Syndrome) and eczema.
Reference: Dangerous Grains: Why Gluten Cereal Grains May Be Hazardous
to Your Health, James Braly M.D., Ron Hoggan M.A., Penguin Putnam,
Inc., 2002, ISBN 1058333-129-8.
Reference: The Guardian, September 17, 2002
Cells:
The key to every biological problem must finally be sought in the
cell (see Disease and Cancer).
Reference: Molecular Biology of the Cell. Bruce Alberts, Dennis Bray,
Julian Lewis, Martin Raff, ke Roberts, Keith Roberts, James D. Watson,
Garland Pub, March, 1994, ISBN: 0815316194
Essential Fatty Acids help
form the membrane barrier that surrounds our cells and intercellular
factories. They determine fluidity and chemical reactivity of membranes.
Reference: Horrobin DF, Proatagl Leukotr Ess Fatty Acids, 1995;
385-96, Bagley JS, et al Chest 1991, 100:82S-8S.
All cells, regardless of specialized function, oxidize fuels. Reference:
The Essentials of Biochemistry, pg. 7., Jay M. Templin, Research &
Education Assn, 1998, ISBN: 0878910735
Cellulite: (see Essential
Fatty Acids)
Current Theories About Cellulite:
Theory 1:
Cellulite is thought to be an unnatural condition created by your
body as a result of storing an overabundance of sugar—which
turns to body-fat. The process that is thought to create cellulite
is called “glycosylation.” In this process, materials
resulting from the digestion of the excess carbohydrates cause the
proteins under the skin to stick together. When your body doesn’t
get essential , your cells will use distorted oils (trans fats) in
their place, and that makes for distorted cells. These cells, in effect,
become magnetized and are drawn to each other or repelled. This is
what is thought to cause that ripple effect. With healthy EFAs back
in your cells, the appearance of cellulite may be greatly reduced.
Reference: www.foodtruths.com
Theory 2:
Cellulite is formed when connective tissues beneath the skin that
shape the fat become weak and deformed. This connective tissue acts
as an anchor between the muscles and the skin, it also forms the chambers
that hold the Scarpus Fascia (body fat that lies beneath the skin).
When the connective tissues become weak, then the Scarpus Fascia bulges
upward and causes an uneven appearance in the skin. Reference:
www.spitza.com
Cellulose: (also see Food
Additives)
Cellulose ["wood" fiber] cannot be digested by humans. Reference:
The Essentials of Biochemistry (Essentials), pg. 185. Jay M. Templin,
Research & Education Assn, 1998, ISBN: 0878910735
Cholesterol: (also see Insulin
and Carbohydrates)
Click here for
a Visual Aid
"Chol" = bile and "Sterol" = steroid
Cholesterol is actually a steroid. Steroids belong to a large and
varied group of chemical compounds that are naturally produced by
the body. Cholesterol is the most abundant steroid and it is used
as building blocks for cell membranes, maintaining healthy cells,
as an aid to digestion and in the manufacture of sexual hormones.
Reference: Michael W. King, PhD / IU School of Medicine.
Click here for Visual
Aid
LDL occurs naturally in the body and is essential for bodily functions
vital for life. Only 20% of blood cholesterol is derived through diet.60-70%
of all blood cholesterol comes from production by the liver, not from
pre-formed cholesterol in the foods. Reference: Turley, S.D. and
Dietschy, J.M. "The Metabolism and Excretion of Cholesterol by
the Liver," in The Liver: Biology and Pathology, pp. 617-642,
ed. By I.M. Arias Raven Press, N.Y. 1988.
LDL is also vital because it transports essential fatty
acids into the cells.
Triglycerides of VLDL (a form of LDL, often labeled as “bad”)
are produced mainly from dietary carbohydrates (not dietary fat!).
Reference: Basic Medical Biochemistry: A Clinical Approach, pgs.
25-26, 512. Dawn B. Marks, Allan D. Marks, Colleen M. Smith, Lippincott,
Williams & Wilkins, August, 1996, ISBN: 068305595X
Polyunsaturated fats naturally support healthy blood
cholesterol levels. Reference: Textbook of Medical Physiology,
pg. 873, Arthur C. Guyton, John E. Hall, W B Saunders Co., January
15, 1996, ISBN: 0721659446.
• No clear correlation between serum [blood] cholesterol levels
and the nature and extent of arteriosclerosis [heart] disease.
• Cholesterol levels in and of themselves are meaningless.
• 1,700 patients with heart disease analyzed clearly show more
heart-related disease with cholesterol between 1 and 250 than between
300 and 400 or higher! (an inverse correlation)
Reference: Journal of American Medical Association: Vol. 189,
No. 9, Aug. 31, 1964
EFA deficiency causes defective cholesterol and phospholipid structure
– the real reason for misunderstanding cholesterol LDL.
The body regulates dietary sugar, but there is no regulator
in the body for dietary cholesterol. What do you think this means?
Cholesterol is essential for life. Over 90% of cholesterol is found
in the body cells, where it gives integrity to the cell structure
and regulates the two-way flow of nutrients and waste products. Reference:
Textbook of Medical Physiology, pg. 872-873, Arthur C. Guyton, John
E. Hall, W B Saunders Co., January 15, 1996, ISBN: 0721659446.
Reference: Elisabeth Schafer, Ph.D., Extension Nutrition Specialist
Diane Nelson, Extension Communications Specialist Iowa State University,
Reference: The Consumer's Good Chemical Guide by John Emsley (Science
Writer in residence at Imperial College of Science, Technology and
Medicine, London), ISBN 0-552-14435-5, Corgi 1996.
Cholesterol necessary for lipid bi-layer of cells.
Reference: Molecular Biology of the Cell, pg. 481., Bruce
Alberts, Dennis Bray, Julian Lewis, Martin Raff, ke Roberts, Keith
Roberts, James D. Watson, Garland Pub, March, 1994, ISBN: 0815316194
Cholesterol is also the material from which the body makes several
important hormones – the adrenal hormones (involved in sugar
metabolism, fluid balance, the maintenance of blood pressure, and
the preparation of the body for stress) and the male and female sex
hormones, testosterone and estrogen. In addition, cholesterol is essential
for the normal growth and repair of body tissue. Reference: The
Consumer's Good Chemical Guide by John Emsley (Science Writer in residence
at Imperial College of Science, Technology and Medicine, London),
ISBN 0-552-14435-5, Corgi 1996.
“Bad cholesterol” [LDL] produced from
carbohydrates. Reference: Basic Medical Biochemistry: A Clinical
Approach, pgs: 25-26, 512. Dawn B. Marks, Allan D. Marks, Colleen
M. Smith, Lippincott, Williams & Wilkins, August, 1996, ISBN: 068305595X
Cholesterol not as significant compared to triglycerides [70% increased
risk – independent of cholesterol] Reference: Grossman on
Circulation 2000; 101:2777-2782, Gordon Grossman, Cowles
Business Media, August 2000, ISBN: 0918110297
Insulin production, a response to consuming carbohydrate, raises cholesterol
levels. Reference: Basic Medical Biochemistry: A Clinical Approach,
pgs: 475, 566. Dawn B. Marks, Allan D. Marks, Colleen M. Smith, Lippincott,
Williams & Wilkins, August, 1996, ISBN: 068305595X
“HDL/LDL ratio does not improve when saturated fat is replaced
by carbohydrate. Low-fat diet has been considerably less effective
in lowering total or LDL cholesterol than predicted.” Reference:
Journal of Cardiovascular Risk; No. 1, June 1994. Rapid Science Publishers,
ISSN: 1350-6277, Antonio M. Gotto, Editor, Cornell University Medical
College, Ithaca, NY
Framingham Heart Study: “The more saturated fat one ate, the
more cholesterol one ate, the more calories one ate, the lower the
person’s serum cholesterol. The opposite [of what we have been
told]…” Reference: William Castelli, MD, Framingham
Heart Study, Archives of Internal Medicine; Vol. 152, July 1992.
Dietary [from food] cholesterol insignificant. "With even a 30%
fat diet, increasing dietary cholesterol from 319 mg to 941mg per
day [close to a 300% increase], the blood
LDL only increased a mere 6% [6 points]!" Reference: Metabolism
2001 May;50(5):594-597
Cholesterol is not the cause of arterial damage, it is
only there to repair and protect the arteries from further damage.
The most probable causes of arterial damage are:
- High
levels of insulin in the blood damages artery walls
- Insufficient
EFAs compromises arterial health and integrity
- Insufficient
ketone production negatively affects arterial health
- Xanthine
Oxidase* from homogenized milk damages arteries
- Toxins
and chemicals in our environment.
*Xanthine Oxidase (see Milk:)
is an acid found in milk fat which in it’s normal state (pre-homogenized)
cannot get into the bloodstream because the molecules are too large.
Once homogenized, these molecules are made small enough to leak out
of the intestine and get into the arteries where it acts like battery
acid to the tissues. The body then produces cholesterol (along with
other compounds) in order to protect and heal the damage.
NOTE: Current Studies are being done to determine whether cholesterol
is produced by cells at the site of damage, rather than being sent
to the site by the body in the circulating blood. “Since nearly
every cell of the body produces cholesterol, which is a vital precursor
of bile to digest our food and of sex hormones, it well may be that
the cholesterol does not come from the circulating blood... but from
the very cells at the point of injury to the intima*.” Reference: Super-Nutrition
for Healthy Hearts, Dr. Richard Passwater,. If this is proven
to be the case, all claims that dietary cholesterol contributes to
arterial clogs would be completely disproved (comment added).
“Saturated fat and cholesterol in the diet are not the cause
of coronary heart disease. That myth is the greatest ‘scientific’
deception of the century, and perhaps any century.”Reference:
Quote: George V. Mann, M.D. (1991), Professor of Biochemistry and
Medicine – Vanderbilt University.
*Intima:The innermost membrane of an organ or part, especially the
inner lining of a lymphatic vessel, an artery, or a vein.
Colloidal Minerals: (also see Minerals)
Colloid means suspended in liquid. It has nothing to do with the efficiency
of absorption into the body or the nutritional value.
It is important to keep in mind that nutrients need to
be accessible at the cellular level. Simply because something dissolves
in liquid, doesn't mean it's bio-available to us!
Colloids [including colloidal minerals] are held in vascular blood
system [not used at the cellular level]. Reference: Body Fluids
and Electrolytes, pgs: 62-63. Norma J. Weldy, Mosby-Year Book, November
1991, ISBN: 0801654017
Return to Top
The information on this website and
it's conclusions have not been evaluated by the Food and Drug Administration.
Nothing herein is intended to diagnose, treat, cure, or prevent any
disease.