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• April 21, 2017   |  

Let Us Face the Music

Let Us Face the Music

 

by Josef Arnould, D.C.

The types of foods we eat today—and have been eating in great quantities for the past 60 years—are, by far, the major reason why so many of us have gained large amounts of unwanted body fat and/or become diabetic during this era. Not questioning it, we accepted dietary advice from paid-off researchers, governmental agencies, and industrial organizations we assumed were motivated primarily to help us become leaner and healthier and to enable us “to enjoy life, liberty, and the pursuit of happiness.”

We assumed wrong.

In the last 50 years of the 20th Century, most of the individuals and groups who were advising us held—and those surviving still hold—their own self-interests as paramount. They exploited us. In fact, as several independent researchers of the 21st Century have documented, the financial success for many of these individuals and groups was and is directly proportional to the percentages of us who are obese, diabetic, and/or otherwise disabled by eating foods that make us their dependents, their obedient colonists. These Exploiters have absolutely no financial incentive to see more of us become leaner and healthier. They thrive on the status quo. They continue to spew their propaganda to keep us colonized by obesity, diabetes, and addiction to the foods and drugs from which they profit profusely. Unfortunately, far too many Americans continue to follow the dietary recommendations of the 20th Century. Because the Exploiters smothered us with their corrupt dietary advice so relentlessly for so long, many of us simply cannot let go of that bad advice.

The time is now to face the music, to liberate ourselves from oppression by misinformation and to reclaim our right to health freedom. Several honest researchers of the 21st Century have given us the democratic armaments to do this, to revolt against those who have taken advantage of our trust, our good will, and our passive acceptance of information we should have studied and questioned thoughtfully in the past. If you listen carefully, in the distance you can hear the fife and drum corps beginning their march.

Our first volley of fire in the revolt against colonization by obesity, diabetes, and other diet-induced diseases is to shoot down the most damaging dietary advice myth of the 20th Century—that we should eat large quantities of “whole healthy grains.” How can we even question the truth of this phrase? Were we not advised by the United States Department of Agriculture in their Great Holy Food Pyramid of 1992 to eat 7 to 13 servings of whole grain foods every day? If ever there were a dietary recommendation to gain fat weight, this was—and is today, 25 years later—it.

Let us consider just some of the facts uncovered by the independent researchers of the 21st Century who have dared to speak and write about the reasons behind and the devastating health consequences of  the dietary advice we were given in the last half of the 20th Century. Without raising a peep, most Americans accepted that advice. Obediently, from 1961 to 2001 we increased our consumption of grains by 30%. Coincidentally, during the same period, the rate of obesity in the U.S. rose from 14% to 33%. Did anyone stop to ask why the USDA, a department that develops and protects the interests of the agricultural industries, was given the right and almost exclusive responsibility to advise Americans about the specific foods we should eat? We should have questioned the reliability of that advice then. But, we did not. Now, finally, some of us are beginning to realize we cannot make such a mistake again.

Today, more than 50% of the calories we consume come from grain-based foodstuffs, primarily wheat, corn, rice, and oats. If we are considering dietary causes of obesity, does it not seem logical that we should consider first the foods from which we ingest the most calories? And yet, we have been bludgeoned so frequently for so many years with the mythical phrase “Eating grains is good for us” that we dismiss—without careful consideration—any claim they are detrimental to our health. Many of us have been trying for years to lose unwanted body fat. Despite evidence to the contrary, in the back of our minds, we tell ourselves, “It can’t be the grains, they are good for us.” Or, “Look how many bakeries there are, and how big the bread and cereal aisles are in the supermarkets. It couldn’t be possible that all that food is bad for us.” Or, “Most of the foods I eat come from grains. I could not possibly survive if I stopped eating them entirely.”

It is time for all of us to take our little fingers away from our closed eyelids and remove our thumbs from our ear canals. The sounds of the fife and drum corps are becoming louder. As just one example of how grains can cause us to pack on pounds of fat and to damage our health in many other ways, let us consider the physiological effects on our bodies when we humans eat of just one type of grain—wheat-based foodstuffs.

Whole wheat bread has a glycemic index of 72, which is very high, higher than pure white table sugar. Could eating bread increase our risk of developing Type II diabetes? Are there any other potential negative consequences that can occur as a result of eating wheat-based foods? These are just two examples of the types of questions we should be willing to ask of any recommended food.

One intrinsic component of all wheat-based foodstuffs is Amylopectin A, a highly concentrated carbohydrate responsible for germinating wheat seeds. In the human GI tract, Amylopectin A is broken down and absorbed rapidly, causing our blood sugar levels to rise quickly. Any food or substance that escalates blood sugar levels rapidly, triggers the release of the hormone insulin, which removes glucose from the blood stream and attempts to infuse it into our muscle cells and fat cells, if said cells are open to receiving such immigrants. Whatever glucose our cells resist accepting, insulin then directs to the liver, where a process of converting the excess glucose into fat is initiated. In addition to these actions, the release of insulin also inhibits the release of two other hormones, glucagon and leptin, that help us to not overeat and to burn stored body fat for energy. In sum, insulin promotes fat storage and prevents fat cell breakdown. Therefore, any foods that raise our blood sugar levels rapidly cause us to gain body fat. Wheat-based foodstuffs—breads, bagels, biscuits, crackers, croutons, muffins, et cetera—make us fat.

A second intrinsic component of modern wheat, including organic wheat, is Wheat Germ Agglutinin (WGA), a protein which is almost indigestible in the human GI tract.  Significant amounts of this protein accumulate in the small intestine where they putrefy and cause structural damage to the microvillae—the minute, hair-like structures through which nutrients from our foods are absorbed into the blood stream. Incompletely digested WGA damages also the tight junctions—the connective tissue between the cells in the walls of the small intestine. Thus, rotting WGA changes the permeability of the small intestine and allows proteins and other partially digested foods to leak into the bloodstream. This condition is known as Leaky Gut Syndrome, which leads inevitably to autoimmune diseases, allergic reactions, addictions, and AGES, Advanced Glycation End Productions. This last disorder is the irreversible accumulation of abnormal proteins in the tissues throughout our bodies, in our brains, our blood vessels, our joints, our eyes. As an example of how detrimental AGES can be, they are found in very high levels on autopsies of the brains of  individuals who, prior to death, were diagnosed with Alzheimer’s Disease.

A third major intrinsic component of wheat foodstuffs is the protein gluten and one of its most prominent elements, the protein gliadin. If these proteins leak into the bloodstream, as they do in Leaky Gut Syndrome, they cause severe health consequences. Gluten triggers allergic reactions, potentially fatal to individuals who are particularly sensitive to it. Just as seriously, once the protein gliadin gains abnormal access to the bloodstream, it is capable of crossing the blood-brain barrier and binding with opiate receptors. Gliadin is largely responsible for making wheat-eating so compulsive. Once we eat one bagel, we want to eat another so we can experience the opiate-like pleasure again; and then we want another….

Alpha-Amylase Inhibitors are a fourth intrinsic component of modern wheat. By selective breeding, x-ray and gamma ray exposure, and chemical treatments, etc., agricultural technicians have created strains of wheat that are highly resistant to mold, fungus, insects, and other factors that diminish per-acre yield. Unfortunately, these pest-resistant characteristics of modern wheat make it hyper-allergenic for many human beings. As an example, some athletes may experience WDEIA—Wheat-Derived Exercise-Induced Anaphylaxis—a potentially fatal reaction brought on by the combination of wheat consumption and exercise.

Phytates are a fifth intrinsic component of modern wheat and other grains. Phytates are the storage form of phosphorus in the fiber of grains and beans. In the human GI tract, the fiber in wheat binds with two essential minerals, iron and zinc, causing us to excrete these elements rather than to absorb them. How big a deal is this? Worldwide, the third leading cause of disability is anemia, most commonly caused by iron deficiency. We need fiber in our diets for good digestive function. But why not get that fiber from vegetables rather than from mineral-robbing wheat?

The whistles of the fifes and the beats of the drums are even louder now. Members of the marching corps are stomping over the bloated carcass of the tired old “whole-healthy-grain” myth. Grains are the fossil fuels of the human diet. If we consume them, our bodies will run on them, just as we can heat homes by burning coal in an open pit in the basement. The smoke and creosote from the consumption and combustion of grain-based foodstuffs have been choking us for decades, just as surely as they have been stuffing us. The time is now, at last, to release our minds and our bodies from the haze and mirrors of the “whole-healthy-grain” myth.  Through the thick fog of deceit, the music of the 21st Century revolutionary band has come to lead us away from the colonizing dietary myths of the 20th Century.

Admitting that many foods which dominated our diets for more than 60 years are toxic is the first crucial step toward reclaiming our health freedom. Eliminating toxins alone, however, is not enough. Our next step must be to replace the pathogenic foodstuffs in our old diets with foods that supply our bodies with the nutrients we need to perform with excellence all the tasks of our daily lives. Therefore, our new diets will include many traditional foods—such as eggs or butter—which our ancestors ate, but which we were persuaded to avoid during the Big Grain/Big Sugar/Low-fat Era, from 1955 to 2015. In addition, our new diets may include several foods of which many of us many have not been aware previously, such as bone broth or vegetables such as mizuna or dandelion greens.

“The Succinct, Strength for Life®, Every-Single-Day, Eating-for-Well-Being Guide” is attached below. It has been created as an abbreviated way to help all of us begin to determine which types of foods we should add to our diets and which types of foods we should avoid. As you study the guide, however, please keep in mind that this is an attempt to summarize an ideal diet, based upon the recommendations of the leading independent nutritional researchers of the 21st Century. We do not have to begin immediately to eat every food in Section A, the Essentials, to achieve better health. Likewise, at first, most of us may not be able to able to avoid completely every toxic foodstuff in Section C, the Toxins. In other words, do not try to implement instantaneously all the changes recommended in the Guide. Instead, transform your eating habits incrementally. In the first week, choose one food in Section A that you have not been eating and try adding it to your diet. During the next week, select one class of toxic foods from Section C—such as wheat-based foodstuffs— and eliminate that type of food from your diet. If you introduce new foods into your diet in this manner, your gastrointestinal system will have ample time to adjust gradually.  Removing toxic foods that disrupt your GI tract will also contribute to a smooth transition to a calmer and more pleasing state of digestive health. Gradually, you will develop your own guide to the foods that help you achieve maximal personal health freedom. You will have replaced the chaos and cacophony of 20th Century dietary misinformation with personal nutritional harmony that you will swear must have been orchestrated by Mozart.

The Succinct, Strength for Life®,

 Every-Single-Day, Eating-for-Well-Being Guide

 

What We Must Eat and Drink: the Essentials

Eat 7-10 servings of fresh, organic vegetables, including:

a. a large salad with raw, leafy green, and brightly colored vegetables;

b. at least one full cup of lightly cooked vegetables and/or soup;

c. at least two ounces of fermented vegetables, such as sauerkraut.

 

Eat several servings of organic and/or pastured-raised fats, including:

a. at least two tablespoons each of coconut and olive oils; and

b. at least 2-4 ounces of raw seeds, nuts, and/or avocado; or

c. 1-2 tablespoons of butter on veggies or heavy cream in coffee/tea.

 

Eat 2-4 small/moderate portions of organic/pasture-raised proteins, such as:

a. two to three eggs, if you are an ova-lactivore or omnivore;

b. several servings of raw nuts and seeds, more if you are a vegan;

c. one serving of bone, meat, or fish protein, if you are an omnivore.

 

Drink at least three pints of pure water—one pint between all meals.

Drink at least two servings nutritional beverages, such as:

a. 1-2 cups of bone broth, if you are an omnivore; or

b. 1-2 cups of a high-mineral vegetable broth or drink;

c. 8-16 ounces of a nutritional smoothie, especially post-exercise;

d. home-made vegetable-rich and/or bone-broth-based        

What We May Eat or Drink: the Optionals

1-2 servings of a low-sugar fruit, such as berries, or ½ of a small apple;

1-2 cups coffee, tea, or kombucha; and 3-6 ounces of organic red wine;

1-4 ounces of pasture-raised cheese, sour cream, or whole-milk yogurt;

1-2 ounces of an organic chocolate bar, at least 80% cacao and low-sugar;

2-4 ounces of cooked quinoa, fermented organic soy, or baked sweet potato,

  and, once per week, a “goof” (e.g., ice cream at your favorite parlor).   

What We Must Eliminate: the Toxins

All processed, non-organic, synthetically sweetened, flavored, colored, and preserved, or genetically modified foods, including but not limited to:

      a.any industrial foodstuffs derived from plants treated with herbicides, pesticides, fungicides, or chemical fertilizers;  

      b. any foods from animals treated with anti-biotics or growth stimulants, or fed chemically raised grains or other toxins;

All grain-based foodstuffs, including: breads, pasta, cereals, oatmeal, bagels, granola, crackers, cookies, pizza, muffins, scones, pies, cakes;

All sugar-intense or artificially sweetened:  beverages—such as, fruit juices, soda, and sweetened teas, coffees, or sports drinks; or solid foods—such as, candies, cookies, pastries, low-fat and nonfat dairy products, or foodstuffs sweetened with high-fructose corn syrup and facsimiles;

All high-starch pseudo-vegetable foods, such as: corn, potatoes, chips, most beans, French fries, popcorn, and other industrial snack “foods”.

All foods containing industrial, high Omega-6, pseudo-vegetable oils, such as: corn, soybean, cottonseed, canola, peanut, safflower, sunflower, etc.

As much as possible, any foods or drinks that cause GI distress, such as gas or bloating, or are sold in metal cans, plastic bags, or plastic containers.

 

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