Problem No. 1: We Eat Contrary to our Design. The original nutritional design of the human body is based on a fresh, 75% vegetarian diet, which did not include any concentrated carbohydrates such as grains or sugars. If we study the physiology texts we discover that the body has 5 mechanisms at its disposal to make or raise blood sugar, since the brain and cell mitochondria require a regular sugar supply for optimal function and only one mechanism to decrease the amount of sugars in the blood: Insulin, which is produced by the pancreas. Given today’s high carb diets, we should have been made the other way around, 5 mechanisms to lower sugar levels, and 1 to elevate them.
With today’s eating habits, average blood sugar levels are consistently on the high side, requiring constant down-regulation. When sugar levels reach a certain point, the pancreas responds immediately by excreting insulin into the bloodstream. The liver responds to this insulin surge by extracting sugar from the blood and storing it in the tissues for later use. As tissues have a limited storage capacity, once it is reached, other mechanisms go into action to bring sugar levels down to balance. There is a lot of controversy in the texts about the exact method used by the body for this alternate regulation, but for simplicity’s sake, let’s just say that once tissue sugar storage capacity has been reached, the liver switches to a second function called de novo lipogenesis, which is basically the conversion of sugars to fats.
With the incredibly high levels of carbohydrates in today’s diet it’s no surprise that the average body weight of the population is escalating exponentially. Besides obesity, this constant conversion of sugars to fats also throws cholesterols out of balance, by raising LDL and triglycerides and lowering HDL. The results are the so called high cholesterol, fatty livers, reduced detoxification capacity and cardiovascular problems.
Additionally, with consistently high insulin levels (Hyperinsulimia), receptor site sensitivity is greatly reduced, causing the pancreas to excrete ever increasing quantities of this hormone trying to down-regulate sugar levels. The results are capillary fragility, atherosclerosis, mineral deficiencies (particularly magnesium), anxiety, inflammatory states and type II diabetes due to pancreatic fatigue.
Problem No. 2: Excessive tissue acidity caused by an over-acidic diet. In the process of normal metabolism, the body produces a variety of acids; for example, carbonic acid during respiration, lactic acid in the muscles when exercising and several others in the process of digestion, detoxification, etc. This creates an acidic load that must be neutralized somehow before it reaches the elimination system, to avoid burning the large intestine and urinary tract. In order to do this, the body uses sodium bicarbonate which is produced mainly by the pancreas.
Sodium bicarbonate is composed of carbon and organic sodium. Carbon is abundant in organic chemistry, but organic sodium is obtained almost exclusively from vegetables and in smaller proportion from certain fruits. Inorganic sodium, as in salt, has a very poor absorption rate and is therefore not a good source of sodium for acid neutralization purposes. If the body lacks an abundant supply of organic sodium, it starts by robbing sodium from the bile, setting up the perfect environment for gallstones, and from the stomach lining, increasing the probability of ulcers. If the acidity levels are excessive, the only plausible solution is to start robbing other alkaline minerals from the body’s reserves, in particular calcium from the bone mass. It is no surprise that osteoporosis, along with arthritic conditions are so rampant today with our highly acidic lifestyles. The most acidic foods are sodas, sugar (including alcohol), coffee, pasteurized dairy, meats and grains.
Again, to insure an adequate supply of organic sodium, the 75% vegetarian diet mentioned earlier starts to make all kinds of sense.
Problem No. 3: Candida Albicans. Candida Albicans is a part of a healthy, normal bowel flora. There are over 500 species of bacteria and other pathogens that form an integral part of our intestines, which serve a variety of purposes, among others, to form part of our immunity, extraction of vitamins from foods at different stages, waste deodorizing, etc. In a healthy intestine, candida is kept under control and maintained at no more that 30% of its potential growth. This control is enforced by several beneficial bacteria like Lactobacillus Acidophilus, popularly known for its use in the preparation of yogurt. As powerful as these beneficial bacteria can be, they are also somewhat delicate and can easily be thrown out of balance with the onslaughts of modern day life and its host of chemicals we ingest. Antibiotics are by far the biggest offenders. It’s not enough that we are prescribed increasingly powerful antibiotics for today’s infections; the indiscriminate and hidden use of antibiotics in the food industry is a common occurrence.
We hear almost daily in the news about the massive use of antibiotics for livestock, pork and chicken raised for human consumption, which is a necessity to avoid disease in these factory farms. These antibiotics remain in the meat of these animals and eventually end up in some proportion in our intestines, destroying beneficial bacteria. What is not common knowledge is that almost 100% of the canned goods and a good portion of the packaged meats and other products are packed with sodium erithrosorbate (an antibiotic), as a preservative.
If the above wasn’t enough, the intestinal flora is also sensitive to chlorine, birth control pills, coffee, other chemicals, sugars, refined carbohydrates and high stress levels, integral components of modern day life. Without the protection of the beneficial bacteria, fungus such as candida is free to grow without impediment. Antibiotics, being candida’s cousin doesn’t harm it at all, and sugar, refined flours, beer and other alcohol are its favorite food which promotes their growth. Sugar=fermentation=fungus, end of story.
As this fungus takes hold and grows, it eventually throws roots which perforate the bowel, now being free to populate the entire body, which is commonly known as systemic candidiasis. If you search the internet for candida or candidiasis, you will find an unending list of symptomology these critters can produce. Chronic fatigue, dandruff, vaginal infections, all kinds of skin conditions and ulcerations, etc.., are some of the more common ones and probably most symptoms of the majority of today’s maladies will appear on this list as well. Like any good parasite, fungus eats our food, which is only a fraction of the problem. The worst part is that it also must eliminate wastes called mycotoxins, which are extremely toxic and the source of the long list of problems it can cause.
Problem No. 4: Food Intolerances. Food intolerances happen when our pancreas is deficient in a certain type of enzyme. Enzymes help breakdown our food into their nutritional components: sacarides, amino acids, lipoproteins, etc. When food is only partially digested it can cause a variety of unwanted results, ranging from immune reactions and intestinal problems, to weight gain, inflammation, skin problems, hyperactivity, mental problems and insufficiency of certain organs or glands.
Symptoms of intolerances are light at first and tend to be ignored or blamed on excessive food or some bug. Since the effects are cumulative, after a while, it is hard to ignore that we have a problem that just won’t go away.
Unlike allergies, where ingestion of the offending food causes a violent and immediate reaction, intolerances can take months or years to show their effects. The two most common food intolerances are gluten and pasteurized milk.
Gluten is one of the protein components of wheat, barley and a few other grains. It is also found in many grain based products such as breads, pasta, beer, whiskey, vodka, flour tortillas, cookies, cakes, pastries, etc. Soy sauce is fermented with wheat and a wide variety of commercial products contain wheat proteins and by-products. head soccer hacks Since gluten is very cheap and sticky in nature, it is often used to thicken or give consistency to many products such as pressed meats, sausages, nutritional drinks, sauces, soups and spreads. Also, any product with malt or referred to as malted is very likely to contain gluten. Of all food intolerances, gluten is the one that is the most harmful and leaves more accumulated toxins. For a detailed list of products that contain or may contain gluten, see: . Even though oats are listed as a suspect grain in this list, most people do not have a problem with oats.
Pasteurized milk is the second greatest offender in this category; however, cheese and yogurt are usually not included in this group as they are partially digested products. Butter and cream are also well tolerated because they are mostly fat.
Lactose is not the only component of milk which produces the intolerance. Casein and other milk proteins are also an integral part of the picture of milk intolerance. The problem is aggravated because of the modern practice of pasteurization and homogenization, since the high temperatures in these processes alter the integrity of the proteins, making them a lot harder to digest. Puddings, flan, ice cream and other similar products made with milk usually end up causing the same problems and should therefore also be avoided when intolerant to milk.
The only effective way check more to undo the effects of food intolerances is to completely avoid the ingestion of the offensive food. It is not enough to reduce consumption, as experience has shown that even drastic reduction only produces minor improvements, while total avoidance produces incredible results.
As you can see, balanced nutrition, low in concentrated carbs/sugars and high in vegetation not only maintains our youthful figures, but is also an essential step if you want to live a healthy, vibrant life and avoid the plague of modern day disease.