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The most up to date collection of scientifically based health facts.
Includes simple to understand definitions and complete references


 

G

Genetic Modification
Glucogenesis: (also see Carbohydrates)
Glucose
Gluten

Gout
Grains: (also see Food Additives)


Genetic Modification
:
 
Intestinal changes found in rats caused by eating GM potatoes. Reference: Scientist Arpad Pusztai, Rowett Research Institute in Aberdeen UK
 
rbGH genetically engineered bovine growth hormone. This hormone is given to cows to increase the volume of milk they produce. Reference: Milk The Deadly Poison, Robert Cohen, Argus Publishing Inc., 301 Sylvan Ave., Englewood Cliffs N.J. 07632, ISBN: 0965919609, Dairy Education Board

Many are not aware that genetically modified food is funded by drug companies like Pharmacia and large, well-known corporations such as tobacco giant Phillip Morris, which owns Kraft Foods. Concern over the use of these altered foods has grown among many well-respected scientists, as the effects of such foods are virtually unknown. Reference: ©Copyright Dr. Joseph Mercola, 2003. All Rights Reserved. www.mercola.com
 
Glucogenesis:
 
Glucogenesis is the production of glucose in the liver from non-carbohydrate precursors such as glycogenic amino acids.
 
(see Carbohydrates
In other words: the formation of carbohydrates from protein and fats. With the glycerol portion of fat, the majority of amino acids (from proteins) can be easily converted into carbohydrates. Reference: Textbook of Medical Physiology, pg. 863, Arthur C. Guyton, John E. Hall, W B Saunders Co., January 15, 1996, ISBN: 0721659446.
 
This is why there is no biological need for carbohydrates. The body will make the glucose (sugar) it needs from protein and natural fat, but the body can only store body fat from protein and natural fat when consumed along with a high carbohydrate diet. This is why minimal carbohydrates are recommended when attempting to lose excess body fat 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

Glucose:

Glucose is NOT the body’s preferred energy source; fatty acids are. Reference: Basic Medical Biochemistry: A Clinical Approach, pgs: 29, 145, 203, 272, 357. Dawn B. Marks, Allan D. Marks, Colleen M. Smith, Lippincott, Williams & Wilkins, August, 1996, ISBN: 068305595X

Gluten:

Gluten is a protein found found in wheat, rye and barley. Reference: Archives of Internal Medicine 2003;163:286-292.

Are you gluten sensitive?
If you suffer from any of the following, the possibility that you are gluten sensitive may be worth investigating.

- Upper respiratory tract problems such as sinusitis, "allergies", "glue ear"
-Symptoms related to mal absorption of nutrients such as anemia and fatigue (lack of iron or folic acid), osteoporosis, insomnia (lack of calcium)
-Bowel complaints: diarrhea, constipation, bloating and distention, spastic colon, Crohn's disease, diverticulitis
-Autoimmune problems: rheumatoid arthritis, bursitis, Crohn's disease
-Diseases of the nervous system: motor neuron disease, certain forms of epilepsy
-Mental problems: depression, behavioral difficulties, ME, ADD
Reference: The Guardian, September 17, 2002
 
Gout:
 
Gout results from deposits of needle-like crystals of uric acid in the connective tissue, joint spaces, or both. These deposits lead to inflammatory arthritis, which causes swelling, redness, heat, pain, and stiffness in the joints.
 
Foods to minimize while suffering gout (purine rich foods):
 
Anchoves                   Liver
Asparagus                  Meat gravies/broth
Crab                           Mushrooms
Fish roe                      Mussels
Herring                       Peas
Beans                         Sardines
 
Drugs and supplements that can contribute to Gout:
 
Diuretics                     Cyclosporine (used to help avoid rejection of transplants)
Aspirin                        Levodopa (in treatment of Parkinson’s Disease)
Niacin 
 
Grains: (see Gluten, Fiber and Food Additives)
 
Bran is the chaff from the wheat. It was once considered a waste product. Bran is mostly non-digestible by humans and irritating to soft tissues. Bran, as with other grains, can create dependency.
 
Wheat and Milk: block the conversion of EFAs: to PGs (Prostaglandins:). Reference: Colquhoun I, Bunday S. A lack of Essential Fatty Acids as a Possible cause of Hyperactivity in Children. Medical Hypotheses 7: 673, 1981.

 

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