Oct
01
2016

Sugar Can Cause Heart Attacks

Recently an online medical journal article from JAMA has revealed that sugar can cause heart attacks. As the Guardian reports, this analysis of influence peddling of the sugar industry going back 60 years has had far-reaching effects by confusing the public and policy makers in the US and around the world. At the same time the interference of the sugar industry was protecting its own interests. It increased sugar sales, but made people sick with obesity, diabetes and cardiovascular disease. This story is similar to the tobacco industry that was able for years to cover up that cigarette smoke is causing heart attacks and lung cancer.

Denying that sugar can cause heart attacks

When the English physiologist John Yadkin noted in the 1960’s that sugar was elevating cholesterol and triglycerides, the sugar industry was panicking. Something had to be done to stop this new research. As we can read in the online JAMA review the Sugar Research Foundation (SRF) had 319 correspondences (1551 pages) with Roger Adams. He was a professor who served on the SRF’s scientific advisory board (SAB) from 1959 to 1971. Another piece of evidence of influence peddling came from a review of correspondence between the SRF and D. Mark Hegsted. He was professor of nutrition at the Harvard School of Public Health. At the same time he was co director of the SRF’s first coronary heart disease research project. This took place from 1965 to 1966. There are 27 documents totaling 31 pages in the Harvard medical Library. It is clear from this correspondence that the SRF was looking for a way to undermine the new research findings of negative effects of sugar. The SRF was looking for a way to confirm that fat reduction would be beneficial for patients. This way many people would be put on a low fat diet, which in turn would ensure continuing and rising sales of sugar.

New evidence that sugar can cause heart attacks

New research came out by D. Mark Hegsted in the Annals of Internal Medicine in June 1965. It linked sugar consumption to cardiovascular disease. It noted that blood sugar levels were a better predictor of hardening of arteries than cholesterol levels or high blood pressure. Another paper stated that it was sugar rather than starches causing high triglycerides in the blood. He hypothesized that “perhaps fructose, a constituent of sucrose but not of starch, was the agent mainly responsible.” An editorial in the same publication noted that these new findings corroborated Dr. Yudkin’s previous research that sugar could cause heart attacks.

The sugar industry was very concerned about these studies. If publicized widely, it would have the capacity to lower sugar sales.

Sugar can cause heart attacks, but review paper ignores this

On July 1, 1965, the SRF’s Hickson visited D. Mark Hegsted to discuss his publication. He wanted him to be part of an extensive literature review that would show that it was too much saturated fat that was the cause of high cholesterol and triglycerides, not sugar. It also should state that a lowering of fat content from 40% to 20% was necessary and that polyunsaturated fatty acids should be used to replace much of the fat. The fact that the food industry would quietly increase sugar content in processed foods was not mentioned. The review paper was called “Project 226”. It resulted in a 2-part literature review by McGandy, Hegsted, and Stare. It was entitled “Dietary Fats, Carbohydrates and Atherosclerotic Disease,” and was published in the New England Journal of Medicine (NEJM) in 1967. Industry and non-industry funding of the review authors’ experimental research was disclosed. However, the funding by the Sugar Research Foundation was omitted. The authors of the study received handsome amounts of money from the SRF for their efforts. The story that was fabricated is all too well known, but false. It claimed that the medical literature would have shown that a reduction of saturated fat intake would lower cholesterol. It ignored triglyceride levels and stated that only cholesterol levels were significant with respect to coronary artery hardening. It also stated that replacement of saturated fat with polyunsaturated fatty acids like corn oil would also be beneficial in reducing heart attack rates.

Effect of the literature review on heart attack rates

Sadly the NEJM literature review has resulted in government policy for decades where the gospel was preached that a low fat diet would prevent heart attacks. The food industry has prepared processed foods, all low in fats and high in sugar that were supposed to he healthy. But the extra sugar made people fat, it did not decrease heart attack rates, but made them more frequent. Strokes were also on the rise and diabetes has become rampant. The reliance on corn oil has introduced another problem: omega-6 fatty acids are now consumed at an alarming rate. Corn oil has a 1:59 ratio for omega-3 to omega-6 fatty acids.

This means that corn oil contributes to the lack of omega-3 fatty acids in our food. When the ratio of omega-3 to omega-6 fatty acids falls below 1:3 or 1:4 the metabolism changes towards inflammation as the arachidonic acid system switches toward inflammation. Cardiologists have pinpointed inflammation as an important cause of hardening of arteries. Fish oil, a rich source of omega-3 fatty acids helps to prevent hard attacks and strokes.

The end result of the confusion regarding fat, sugar and heart attacks caused by the biased literature review meant misery, suffering and death for many for decades. But recently there has been a renaissance of Dr. John Yadkin’s research: Now it is clear what sugar is doing and how it affects our health.

How sugar can cause heart attacks and more

It is clear that sugary soda has detrimental effects on us: as little as one or two cans of sugary soda drinks per day lead to

  • 26 percent greater risk of developing type 2 diabetes,
  • A 35 percent greater risk of heart attack or fatal heart disease, and
  • A 16 percent increased risk of stroke.

Dr. Frank Hu has participated in a study that spanned over 24 to 30 years and examined the replacement of saturated fat with polyunsaturated fatty acids (PUFA), monounsaturated fatty acids and whole grain carbohydrates. The study involved 84,628 women (Nurses’ Health Study, 1980 to 2010), and 42,908 men (Health Professionals Follow-up Study, 1986 to 2010). The diet was assessed with detailed questionnaires every 4 years. 7,667 cases of cardiovascular disease (CHD) occurred during the long observation times. Compared to controls that did not change their diet with respect to saturated fatty acid intake, those who replaced with PUFA had 25% less CHD, those who replaced with monounsaturated fatty acids had 15% less CHD and those who replaced saturated fatty intake with whole grains had 9% less CHD. In contrast, a subgroup that had replaced saturated fatty acid intake with carbohydrates from refined starches/added sugars ended up with a 10% increase of CHD.

We know now that sugar can increase cholesterol and triglycerides as Dr. John Yadkin has said in the 1960’s.

We also know that sugar can cause arthritis when combined with low omega-3 fatty acids and high omega-6 fatty acids. In the 1950’s Dan Dale Alexander wrote a book called “Arthritis and common sense”. The medical establishment did not accept that simple remedy and Dan Dale Alexander was classified as a “quack”. However, Dr. Mirkin describes a study from Berlin that later confirmed that Dan Dale Alexander’s observation was correct: an emulsion made by shaking orange juice with cod liver oil and taken three times per day on an empty stomach would indeed improve osteoarthritis.

High glycemic foods (sugar, starchy foods) were associated with breast cancer, colorectal cancer and endometrial cancer. The majority of trials showed this association although not all. The more obese patients were, the more pronounced the insulin resistance was and the more the relationship to these cancers became apparent. A diet that is high in starchy foods like potatoes, rice and bread is causing pancreatic cancer as was shown by researchers at the Dana-Faber Cancer Institute, Brigham and Women’s Hospital and Harvard School of Public Health.

Sugar Can Cause Heart Attacks

Sugar Can Cause Heart Attacks

Conclusion

The low fat/ high glycemic diet was a fad-diet based on fictitious science, sponsored by the sugar industry. In a way it became a human experiment and resulted in 60 years of suffering to show that this diet did not work. It caused the obesity wave, a wave of heart attacks, strokes and cancer, all caused by too much sugar in the diet. Associated with this are the consumption of processed foods with too much sugar and an abundance of omega-6 fatty acids causing inflammation and hardening of the arteries.

We finally know that sugar raises cholesterol (LDL cholesterol in particular) and triglycerides. This leads to fat deposits and hardening of the arteries resulting in strokes and heart attacks. Remove refined sugar, limit your starchy food intake and eat fish as a source of omega-3 fatty acids. Feast on vegetables, salads and have some nuts as another source of omega-3 fatty acids and you are well on your way to preventing heart attacks, strokes and many cancers. After reading all the facts it does no longer make sense to be a victim of the sugar industry and the associated health risks.

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Aug
20
2016

New FDA Food Guidelines

A recent news release describes 2016 new FDA food guidelines. In it double the amount of seafood (fish and shellfish) is recommended as well as a cut in saturated fat and in sugar. Coffee, which was labeled a culprit in the past is now recommended to a total of 400 mg of caffeine per day as it is heart protective. Cholesterol is no longer considered an enemy, but sugar, saturated fats and trans fats are.

Here is a breakdown of what each of these recommendations means.

New FDA food guidelines regarding increasing fish and shellfish

The anti-inflammatory effects of omega-3 fatty acids have finally entered the recommended diet plan of the FDA. This reflects the nutritional research over the last few decades that noticed a longer life expectancy for people who eat more seafood and less red meat.

The only problem with seafood can be its mercury contamination. The higher predator fish are in the food chain, the more contaminated fish meat is. This is the reason that tuna fish is not recommended as a food source, as it is very high in mercury. An exception is canned tuna as it has been washed and some of the mercury got lost in the food processing. Wild salmon, sardines and oysters are low in mercury and good sources of omega-3 oils.

New FDA food guidelines regarding reduction of saturated fat

It is now recommended that saturated fat should be reduced to 10% of the total daily caloric intake. This is not undisputed as some studies show that saturated fat may not be involved in the production of hardening of the arteries. Other studies have shown that breast cancer is more common when more saturated fat is consumed.

When the news came out in the 1980’s that saturated fats would be bad for arteries, there was a switch to polyunsaturated acids: safflower oil, canola oil, sunflower seed oil, corn oil and soybean oil or grapeseed oil.

However, the irony is that these vegetable oils were highly unstable and led to oxidation causing heart disease and cancer.

In contrast olive oil is a much more stable oil and has been associated with longer lives in the Mediterranean. Similarly, coconut oil is also more stable and is recommended for cooking as well.

New FDA food guidelines regarding protective effect of coffee

In the past few years many studies have shown the coffee consumption prolongs life. The FDA has now officially recognized these studies and recommends that consumption of up to 400 mg caffeine will help promote health. On the other hand the FDA also recommends that those who do not drink coffee, should not change their lifestyle just because of these recommendations.

New FDA food guidelines regarding sugar reduction

An entirely new recommendation of the FDA is that sugar should be reduced in anybody’s diet. The FDA explains that sugar is contained in too many processed foods, is added in drinks like coffee, fruit juices, food items like muffins and cakes.

In the past decades it has become clear that sugar much more so than fat is the culprit, when it comes to hardening of arteries. Sugar gets metabolized in the liver, triglycerides and LDL cholesterol are increased and this gets deposited into arteries and fatty tissue. In this context it makes sense that the FDA now recommends a reduction of sugar intake.

 New FDA food guidelines regarding cholesterol

In the past it was thought that cholesterol in meat would be the cause of high cholesterol in the blood. This was an oversimplification. We now know that only a small portion of the blood cholesterol comes from food sources, so that cholesterol from food sources is now no longer thought to be of importance with regard to risks for heart attacks and strokes. Instead it is sugar and too many starchy foods (Bread, pasta, pizza, muffins, cakes cookies) that get broken down into sugar, which accounts for high cholesterol by being metabolized in the liver into LDL cholesterol and triglycerides.

New FDA Food Guidelines

New FDA Food Guidelines

Conclusion

The new food guide by the FDA has fundamentally changed the previous recommendations based on newer nutritional studies. Now fish and shellfish should be doubled compared to previous recommendations. Coffee is no longer the enemy, but your friend. Sugar and starch over consumption is to be avoided, as this can raise cholesterol and triglyceride levels. Eat more vegetables and fruit. These recommendations closely resemble a Mediterranean diet, which has been shown to prolong life in several studies. Abandon the American Standard diet with hamburgers, processed foods and sugary drinks. Pay attention to the FDA food recommendations!

Sep
12
2015

Ageless Aging

We have been exposed to a lot of clichés about aging, which makes it more difficult to dispel rumors and to clearly focus on what can and what cannot postpone aging and the associated disabilities. Here I will attempt to summarize what is known about this topic.

The American Academy of Anti-Aging Medicine (also known as A4M) has published a book where all of this is discussed in detail (Ref.1). But there are yearly conferences as well in Las Vegas and other places where further details regarding anti-aging are discussed. Since 2009 I have been attending the conferences in Las Vegas regularly every year.

Based on this knowledge let me start by reviewing the tools of anti-aging that can be used to slow down the process of aging significantly.

  1. Mitochondria

At the center of anti-aging is the preservation and metabolic optimization of the mitochondria. Each of our cells contains little particles called mitochondria, which is where our energy metabolism takes place. Mitochondria function like mini-batteries.

The citric acid cycle builds up ATP, which is subsequently hydrolyzed into ADP and orthophosphate releasing energy for cell metabolism.

Old people who shuffle when they walk and have difficulties climbing stairs have lost significant amounts of mitochondria and simply run out of energy. The key to prevent this from happening is to preserve our mitochondria. We inherited them from our mother, because only the head of the sperm, which does not contain mitochondria entered the ovum when the egg cell that was destined to become you was fertilized. Subsequently the mitochondria from mother’s egg have provided all of the mitochondria in the cells of our body.

  1. Preserving mitochondria

There are supplements that specifically preserve mitochondria: PQQ (=Pyrroloquinoline quinone) helps mitochondria to multiply. A typical dose to take every day is 20 mg. Mitochondrial aging is slowed down by ubiquinol (=Co-Q-10, 400 mg per day is a dose that I recommend). Co-Q-10 repairs DNA damage to your mitochondria.

There are simple lifestyle changes that you can make: eat less calories as this will stimulate SIRT1 genes, which in turn stimulate your cell metabolism including the mitochondria.

Resveratrol, the supplement from red grape skin can also stimulate your mitochondria metabolism. 300 to 500 mg of trans-Resveratrol once daily is a good dose.

Build in regular exercise into your day – and I mean every day– as this will also stimulate your mitochondria to multiply similar to the effects of PQQ. Lipoic acid is an anti-oxidant that counters the slow-down of mitochondrial metabolism. I recommend 300 mg per day.

L-arginine is an amino acid that is a precursor of nitric oxide (NO). Red beet is a rich source of nitric oxide, which is directly released into your system. There are also commercial products for NO. This keeps the arteries open, prevents high blood pressure and also hardening of the arteries and has a direct effect on preserving mitochondria.

Researchers from the McKusick-Nathans Institute of Genetic Medicine of the Johns Hopkins University School of Medicine in Baltimore, MD found that mitochondrial DNA content varies according to age (less mitochondrial DNA in older age), sex (yes, women have more than men) and mitochondrial DNA; it even has an inverse relationship to frailty and a direct relationship to life expectancy. This paper was published in February of 2015.

Each mitochondrion has its own mitochondrial DNA contained in 2 to 10 small circular chromosomes that regulate the 37 genes necessary for normal mitochondrial function.

In multi ethnic groups it was apparent that mitochondrial DNA content was dictated by the age of a person.

Frailty was defined as a person who had aging symptoms including weakness, a lack of energy compared to the past, activity levels that were much lower than before and loss of weight. When persons with frailty as defined by these criteria were identified, they were found to have 9% less mitochondrial DNA than nonfrail study participants.

Another subgroup were white participants; when their bottom mitochondrial DNA content was compared to the top mitochondrial DNA content, the researchers found that frailty was 31% more common in the bottom DNA content group. This means that white people are more prone to frailty and they should take steps early on to prevent this from happening.

  1. Slowing down hardening of our arteries

It makes sense that young people who do not have signs of hardening of their arteries have better blood supply to their cells and thus supply their mitochondria with more oxygen and nutrients than frail, older people. The same is true for people who exercise regularly.

Vitamin D and vitamin K2 have been shown to lower calcium in the blood vessels and to retain calcium in the bone preventing osteoporosis. This is particularly useful in postmenopausal women. This October 2014 publication mentions that apart from vitamin D and vitamin K2 resveratrol and inositol are additional factors helping to prevent heart disease and osteoporosis.

This September 2013 publication confirms that a deficiency for vitamin K2 is common in the general population. This deficiency leads to osteoporosis and calcification of the arterial wall and causes heart attacks, strokes and bone fractures. Supplementation with vitamin K2 at 200 micrograms per day every day is recommended to prevent this from occurring.

  1. Sugar and starchy foods

You need to understand that starchy foods equal sugar, once digested. As a result a refined cereal breakfast=sugar, pasta=sugar, bread=sugar, donuts=sugar, potatoes=sugar and so on. It has to do with the glycemic load. When you cut out sugar and starchy foods (meaning that the glycemic index of the foods you eat is below 50) you will shed 30 to 50 pounds of weight within 3 to 5 months, if you are overweight or obese. You will feel a lot more energy. Your blood vessels will be cleaned out as the oxidized LDL cholesterol will disappear and the HDL cholesterol will mop up what cholesterol deposits were there before.

It is certainly good for you, if you are not into the sugar and candy stuff, but the seemingly harmless pizza and all the other starchy foods mentioned above are of concern as well. All of the high -glycemic carbs stimulate the pancreas to produce insulin. This in turn produces inflammation in tissues including the brain. Alzheimer’s disease is one of the complications of this.

Where does this leave us? For decades we have been told that saturated fats and cholesterol in our diet were the culprits and we replaced them with sugar that is part of a low-fat diet. We need to pay attention to the glycemic index and cut out high glycemic foods. However, it is OK to eat some carbs from the medium glycemic food list and most of our carbs from the low glycemic food list. With regard to fat it is important to consume only the healthy fats like olive oil, coconut oil and omega-3 fatty acids. As you make these adjustments to your life style you will also prevent many cancers, as you normalize the body’s metabolism and help prevent chronic inflammation, which can cause arthritis and cancer. Finally, pay attention to stress management. The body and the mind work together. Uncontrolled stress leads to heart attacks and strokes.

  1. Cut down on processed foods

Processed foods contain the wrong type of vegetable oils that are composed of omega-6 fatty acids. This disbalances the ratio of omega-6 fatty acid versus omega-3 fatty acids. This is typical for all the processed foods, but also fast food places in the industrialized world. The consequence of this disbalance is the formation of arachidonic acid and inflammation of tissues. This causes high blood pressure from inflammation of the arteries, arthritis from inflammation in the joints and can irritate the immune system to the point of causing autoimmune diseases. The end result after decades of exposure to a surplus of omega-6 fatty acids are disabilities from end stage arthritis, as well as heart attacks and strokes from inflammation of the arteries due to the hardening of the arteries.

The remedy for this is to cut out all processed food and stick to the basics of preparing your own food from healthy ingredients with no food preservatives.

Use olive oil for salads and coconut oil for cooking. Take omega-3 supplements to restore the omega-6/omega-3 fatty acid balance.

  1. Replace hormones with bioidentical ones

When I watch postmenopausal women, many look prematurely aged with sagging skin in their faces. Had they replaced their missing hormones when they entered menopause, the bioidentical hormones used for replacement therapy would have helped their skin to remain younger looking, hardening of the arteries would have been postponed and osteoporosis in the bones would also have been prevented.

With men it is now known that testosterone is vital for prevention of prostate cancer, but it is also important to prevent heart attacks, strokes and dementia as they age.

I would recommend that you see a naturopath or an anti-aging physician to have your hormones checked and if necessary start replacement with bioidentical hormones.

Ageless Aging

Ageless Aging

Conclusion

Slowing down aging and avoiding disabilities from aging are now a possibility, if we manage our lives in a way that the biochemistry of our bodies remains the same and our mitochondria continue to function, even when we get older. I discussed the details of how to do that above. I have also written a book on the subject of anti-aging, which deals with these topics in more detail.

I hope that you incorporate at least some of these steps in your life to prevent suffering from disabilities as you age and to avoid premature aging.

References:

Ref.1: Ronald Klatz, MD, DO and Robert Goldman, MD, PhD, DO, FAASP, Executive Editors: “Encyclopedia of Clinical Anti-Aging Medicine & Regenerative Biomedical Technologies”. American Academy of Anti-Aging Medicine, Chicago, IL, USA, 2012.

Aug
07
2015

Sugar As White Death

Sugar is causing disability and mortality to a much higher degree than most people are aware of: a recent study pointed out that worldwide 184,000 deaths per year are attributable to sugar-sweetened beverage consumption; among those there are 133,000 deaths from diabetes, 45,000 deaths from cardiovascular disease and 6,450 deaths from cancers. Those people who developed disabilities from strokes, heart attacks, osteoporosis and severe arthritis measured 8.5 million disability-adjusted life years throughout the world and were related to sugar-sweetened beverages. 4.5% of these were from diabetes that was related to sugar-sweetened beverages.

These statistics are only regarding sugar-sweetened beverages! This does not take into account mortality from sugar in processed foods, in cookies, cakes and candies. It also does not take into account starchy foods like pasta, bread, bagels, white rice etc. that are all digested by amylase in the mouth and in the gut to turn into sugar within half an hour of ingesting them.

In the following I like to give an overview of what sugar does to our system.

History of sugar production

The initial production of refined sugar was developed in India as this review of the history of sugar shows.

In Great Britain the consumption of sugar was 4 pounds per person per year in 1700; it rose to 18 pounds per year in 1800, to 36 pounds per year by 1850 and over 100 pounds per year by the twentieth century. Similar figures are true for the US and in all developed countries. In 1747 the German chemist Andreas Marggraf identified sucrose in beet root. Since then technology was developed to extract sugar from the beet root, which was cheaper to do than extracting it from sugar cane. Both methods are in use today. In addition high-fructose corn syrup has been developed in 1970 and it replaces sugar in many uses, for instance in soft drinks and in processed foods.

Overall we are exposed to sugar in all disguises, such as sugar-sweetened beverages, candies, sweetened yogurt that is sold as “healthy”, power bars that are sugar laden and many more.

Effect of sugar on our bodies

1. Diabetes

As already pointed out above the average sugar consumption has increased from 4 pounds per person in 1700 to above 100 pounds per person in our time. Our poor pancreas has to cope with this additional burden of sugar and if it can’t, we get diabetes. The CDC says that in 2008 there were 8 cases of new type 2 diabetes cases per 1000 people in the US. The CDC projects that in 2050 this number will likely increase to 15 new cases of type 2 diabetes per 1000 people.

This shows you that the capacity of the human pancreas is limited. There is a breaking point regarding our insulin production. The insulin production has a limit, because the insulin producing cells in the pancreas can only produce a limited amount of this sugar-clearing hormone. When this point is reached the person is said to have developed diabetes. Diabetes causes heart attacks, strokes, kidney failure, blindness and circulation problems in the legs leading to amputations.

2. Cardiovascular disease

Diabetes is not the only problem that sugar causes. Our cardiovascular system is suffering because sugar makes the liver produce more LDL cholesterol that gets oxidized by sugar; the triglycerides are rising as well with continued sugar intake and with too much sugar intake there is excessive weight accumulation causing type 2 diabetes. This leads to more lipids in the arterial walls, called arteriosclerosis. The end results are heart attacks and strokes.

3. Cancer

It may not be obvious how sugar intake can lead to cancer. But sugar has been found to oxidize tissues and in the process produce dangerous free radicals. This causes chronic inflammation leading to mutations in the DNA of cells and weakening of the immune system. This will in time lead to cancer. Many cancer researchers have investigated this in detail in the last decades. I reviewed this in this blog, if you would like more information about it.

4. Brain atrophy and Alzheimer’s disease

Sugar overconsumption has been found to be one important factor in the development of Alzheimer’s disease, which is associated with the development of brain atrophy. Brain atrophy is just the mirror lesion in the brain that comes from hardening of the arteries. Brain atrophy develops when not enough nutrients and oxygen reach your brain cells. Part of the brain surface dies off and memory cells are lost. The end result is dementia or Alzheimer’s. Read more about this here.

5. Arthritis can come from sugar overconsumption

As I have summarized in this blog arthritis often is due to over consumption of processed foods including sugar products.

As I am explaining in this blog Dr. Hoffer has developed a simple supplementation for arthritis that will reverse the metabolic changes that are associated with arthritis. But you must switch to a Mediterranean diet without sugar and starchy foods, if you want to experience relief from your arthritis symptoms.

6. Low fat diet not helpful to reduce heart attack rates

As I pointed out before the low fat diet that was popular in the 1980’s until the early 2000’s did not help reducing heart attacks.

The low fat diet was laden with sugar, meaning that it was a low fat, high carb diet, and all of the problems I described above with weight gain, high LDL, high triglycerides and the development of diabetes caused more heart attacks and strokes. The real solution to preventing obesity and lowering heart attacks and strokes is to use a low carb/low to medium fat diet like the Mediterranean diet.

7. We need our muscles in older age

When we eat too many carbs from chocolate, candy, donuts and pasta there is not enough quality protein in our food to feed our muscles. If this is combined with a lack of exercise we are in double trouble of having flaccid muscles. This leads to falls and fractures, but is entirely preventable by eating a proper diet and exercising regularly.

8. ADHD can be fuelled by sugar

I have reviewed ADHD (attention deficit hyperactivity disorder) and mentioned that sugar and gluten sensitivity may be part of the problem. It is important to sort out nutritional factors by going through an elimination diet. Often our Western style diet (sugar and fat rich) is making things worse for the child with ADHD.

Apart from other measures avoiding sugar is very important for the ADHD patient.

9. Chronic inflammation

What causes chronic inflammation in the body and is responsible for both hardening of the arteries as well as arthritis? If you guessed sugar intake, you guessed right. I explained this in detail in this blog.

This concept is one of the biggest new things in the 21st century. The research goes back to the mid-nineties and culminated in the detection of an inflammatory marker, the C-reactive protein (CRP). The CRP level can now be used as a readily available blood test to detect inflammation in the body. Often this test will be positive in patients with arthritis, autoimmune diseases and cancer.

10. Obesity

Processed food contains wheat and sugar. The problem is that the high gliadin concentration in the Clearfield variety of wheat makes people addicted to food and sugar makes them gain weight. This is the cause of the obesity and diabetes wave. The remedy is to cut out all wheat and sugar as well as starchy foods. Switch to a Mediterranean diet without sugar and starchy foods.

11. Pimples and acne

Who would have thought that acne could come from a combination of sugar and milk products? Careful epidemiological studies have shown that in some regions of Africa, Brazil and Japan teenagers who eat the local food do not get acne, but when they switch to a Western style diet they come down with acne.

12. Tooth decay from too much sugar

Gum infections and severe tooth decay were found in the 1990’s to cause inflammation in the blood, which can be measured by using the C-reactive protein (CRP). Streptococcus viridans, a bacterium that populates gums and teeth can cause subacute endocarditis, a dangerous infectious disease of the heart valves, which can be responsible for sudden death in younger persons. There are other bacteria in the mouth that feed on sugar that we eat, particularly if we do not brush and floss our teeth regularly. This means there is double trouble: Sugar causes cavities and gum disease, but also causes heart attacks and heart valve infections.

Sugar As White Death

Sugar As White Death

Conclusion

When you consider how many organ systems are affected by sugar and starchy food consumption it is no wonder that people say that they feel better when they switch from the standard American diet to a Mediterranean type diet. We do not really want to buy a heart attack, a stroke, diabetes and Alzheimer’s disease when we go to the grocery store. But this is what you get in time when you buy the starchy foods and sugar containing processed foods that are in the center part of the grocery store. When I go shopping I always eye the groceries of my neighbor before or after me. Sometimes it is scary to look at the content of some of the shopping wagons. There is bread, potato chips, pretzels, chocolate bars, cookies, and the whole lineup that is really rich in sugar. Healthy yoghurt mixed with sugar has become unhealthy, granola is loaded with honey or maple syrup, jams contain 50% sugar, and on and on it goes. It is sobering to see how illness and disability is for sale, one shopping at a time. The reassuring truth is that you have choices!

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Jun
06
2015

The “Macaroni And Cheese” Myth

There is hardly a child that did not go through the macaroni and cheese phase. Now the maker of the Kraft’s dinner is in the news for their plan of removing artificial coloring and artificial flavors. This in itself is a positive step in the right direction. Although Kraft’s is painting the positive image of being concerned about the food quality for children, I think that the trigger for the change lies in the downward spiral of the sales of junk foods. Kraft’s is not alone with this. McDonald’s has been in the news having to close down franchises and losing business to Chipotle.

Chipotle has a slogan: “whole or nothing”, meaning whole foods, no antibiotics in their meats, everything fresh.

There also has been pressure from the informed consumer. Kraft’s probably responded to the Change.org petition where 365,000 signatures were collected asking Kraft’s to remove dyes from macaroni and cheese.

Kraft did some research and found that it was indeed possible to keep the taste the same, while improving food quality by replacing food coloring with paprika, annatto and turmeric.

Food value of macaroni and cheese

So, let’s assume that this switch will be successful, which itself is positive. But what are kids actually eating? Are noodles (essentially a form of pasta) and processed cheese healthy? What about missing protein, vitamins, vegetables and lettuce?

Macaroni

I have explained before that starchy food is essentially the same as sugar. Would you say that sugar is healthy? No, because it oxidizes LDL cholesterol causing hardening of arteries leading to inflammation in the body and causing the pancreas to produce a whole load of insulin leading to hyperinsulinism with reactive hypoglycemia. This also undermines adrenal gland function causing adrenal fatigue.

Cheese

Since 1993 it is legal for the dairy industry in the US to use bovine growth hormone from Monsanto. And, yes, it is contained in processed cheese that finds its way into the cheese portion of macaroni and cheese. In Canada or Europe cheese does not contain bovine growth hormone, as it is illegal.

Here is a link that states that bovine growth hormone from dairy in the US is one of the causes of breast cancer. Now the Kraft’s macaroni and cheese story takes on a completely different twist: the longer you are exposed to this weak carcinogenic effect of cheese (due to rBGH or rBST) the higher the likelihood of developing breast cancer in girls later in life. In boys a similar glandular tissue is the prostate gland and prostate cancer in older men is common. According to the American Cancer Society research has already shown a connection between rBGH/rBST and prostate cancer later in life. I find the increased risk of breast and prostate cancer in the US concerning. However, starchy foods (the macaroni part of macaroni and cheese) are known to cause cancer of any kind because of the insulin response. So, macaroni and cheese is not an appropriate, healthy food.

Missing vegetables and salad

We need the vitamins from vegetables and salads to counter any effect of the carcinogenic effects of macaroni and cheese. Don’t stop at the pasta aisle of the supermarket.

You will need to pick up some vegetables before you go home. Often kids are reluctant to consume vegetables. One alternative is to run green leaf vegetables through the blender, add an orange and a piece of banana for better flavor and offer it as a smoothie drink.

What does this do? It adds Vitamin A, Vitamin C, beta-carotene, calcium, folate, fiber, phytonutrients and antioxidants.

Organic food

Despite the effort of changing macaroni and cheese and skipping artificial colors and flavoring substances, it does not measure up as a healthy food. Introduce new options that pack more flavor than any bland pasta product. Shop for organic food to avoid traces of pesticides and herbicides. Get used to the flavor of a Mediterranean diet without starchy foods or sugar. This diet has been associated with a long life and less disabilities in old age. So, replace the macaroni with a piece of chicken or lean grass-fed beef. Replace the cheese with vegetables. Buy an imported cheese (Parmigiano or cheddar, either organic or imported from Canada or a European country), which can be used over the vegetables. And –voila! – You got another meal, not macaroni and cheese!

The "Macaroni And Cheese" Myth

The “Macaroni And Cheese” Myth

Reasoning

It seems that concentrating solely on changing coloring and food additives, we lost our vision of what healthy food really is. We get so worked up about the old, familiar tastes, even calling it “comfort food”, that we do not care any more about the quality of our food. This should be something, which the consumer is entitled to have, and it should not be left to the maneuvering of the food industry. We need to take the control of our kitchen back into our own hands. Dr. Victoria Maizes, executive director of the University of Arizona Center for Integrative Medicine and a professor of medicine and public health, asked a simple question: “What’s wrong with Girl Scout cookies?” In this article she explains her concern about GMO, sugar and trans fats in the cookies Girl Scouts sell. She makes the link between cookie consumption and obesity, cardiovascular disease and cancer. You may not know all the intricacies of the human body, but whatever food you decide to swallow will decide which way your metabolism goes. Do you want to become hypoglycemic, diabetic or do you just want your metabolism to stay normal?

Conclusion

Macaroni and cheese is a topic that leads to a discussion of what quality nutrition should be in general. The gold standard is a Mediterranean diet, as this is associated with longevity. At the same time it is tasty. Adults need to be aware of the side effects of junk food that I mentioned above. Despite advertisements otherwise, macaroni and cheese is not a quality food as it is deficient in vital nutrients, such as quality protein, minerals and vitamins.

May
09
2015

Radiation From Fukushima Less Than Expected

I have blogged about the fallout from the Fukushima disaster in Japan before. At that time it appeared that the levels of radiation expected to be found on the West coast of North America around 2015 would likely be high. It did take all that time for the water with the radioactive contamination to arrive on the Western shores of North America.

The predictions were based on the known water currents in the Pacific Ocean and the amount of radioactive pollutants released. With that data it was extrapolated what would happen in the future. The future is here; we just heard about reports that the polluted water has arrived.

Direct measurements of the radioactivity of the nuclear isotope composition in the water showed that the concentration is much lower than previously assumed. So, you can swim in the ocean of the West Coast of the US and Canada and walk on the beach. The scientists who did the present calculations pointed out that an exposure to the radioactively contaminated water by swimming in the ocean for 6 hours for 7 days per week continuously for a period of one year would give you a radiation exposure 1000 times less than that of a dental X-ray. Here is a video that puts things into perspective (look at the video located on top of the page).

I highly recommend watching this. It sums up how the Fukushima disaster has affected marine life, but that the West coast of the US and Canada does not seem to be in danger of highly toxic levels of nuclear isotopes.

Why should we trust these measurements?

You may ask yourself: why should I trust these measurements? As pointed out in my previous blog, there were a number of radioactive elements released into the atmosphere and into the Pacific Ocean. Cesium-137 and Cesium-134 are both part of the Fukushima incident. They have now been measured to be present in higher than previous concentrations at the coast of British Columbia. Cesium-134 has a much shorter half-life and can therefore only come from Fukushima. But Cesium-137 that has a half-life of 30 years was also increased to a higher than previous level because of the Fukushima disaster. Underwater nuclear weapons tests in the 1940’s to early 1990 before the Comprehensive Test Ban Treaty was enacted caused the previous baseline of Cesium-137 levels in the ocean. Fortunately only about 25% to 30% of the original accumulated load of radioactivity was left before Fukushima added more Cesium-137. The other nucleotides Iodine-131, Plutonium-238 and 239, Strontium-89 and 90 and Uranium-234 and 238 are also helping scientists to sort out the contribution of radioactive pollution from Fukushima when compared to the baseline before.

Why it matters what you eat

You may think that you are completely safe now that we have such good news about radiation associated with the Fukushima disaster. Not quite so. Any source of radiation, which includes traveling by plane, getting mammograms in women, getting CT scans, lung X-rays, dental X-rays etc. has an effect on your system. It causes an inflammatory response, which is made worse by sugar and starchy foods. Sugar and starchy foods have been known for some time to oxidize LDL cholesterol, which in turn causes inflammation in your arteries and travels through your whole body including your brain. Even Alzheimer’s disease is an inflammatory brain disease, partially caused by overconsumption of sugar and starchy foods. Now add to this radioactivity exposure, which causes a strong inflammatory process in your body from free radicals that circulate in your blood. As a result the problem with the background radiation being a bit higher than what it was before is also the oxidative stress from sugar and starchy foods causing more inflammation within the body. We need to remember that the victims of Nagasaki, Japan were the ones that did not follow the dietary advise of Dr. Akizuki. He had ordered a strict vegetarian diet, which consisted of uncontaminated brown rice, fermented foods, sea algae and vegetables. Dr. Akizuki did not allow sweets of any kind. Salt was allowed as the main condiment. Everybody was fed at least one helping of a soup with fermented soy and seaweed in it (wakame miso soup).

It was this regimen that helped tone down inflammation in the body. It countered the negative effects of the radiation of the atom bomb.

Other causes of radiation

We are exposed to the leftover of 25% of the nuclear experiments from the nuclear bomb testing (the Leftover radioactive Cesium-137 mentioned above). In addition background radiation from sunbursts and cosmic radiation have to be absorbed by our system. As the radiation fuels inflammation, we cannot afford to continue to indulge in sugar and starchy foods that lead to hyperinsulinism, inflammation and oxidation of LDL cholesterol. If we cast all caution to the wind, we will get degenerative diseases like arthritis, inflammation of the lining of the arteries leading to high blood pressure, heart attacks and strokes. Obesity and diabetes will also undermine our health. All of this leads to disabilities and premature deaths.

Radiation From Fukushima Less Than Expected

Radiation From Fukushima Less Than Expected

Conclusion

I am glad that the Fukushima news are a lot better than anticipated for the West Coast of the US and Canada. However, we should not forget that, like the burden of radiation, certain foods (sugar, high fructose corn syrup and starch) also cause inflammation in our system. We need to remember how effective Dr. Akizuki’s diet was back in 1945 protecting those who were in immediate proximity to the atom bomb in Japan.

Today we should consume a Mediterranean diet, which is also full of antioxidants and is thought of to be anti-inflammatory.

We can also take antioxidant vitamins like vitamin C, glutathione, fish oil and others that will protect us from anything that oxidizes LDL cholesterol or produces free radicals. Common sense needs to prevail. Radiation is a burden that fuels inflammation in our bodies, but dietary measures can greatly contribute to keeping us out of trouble. Vitamin supplements in general help with their anti-oxidant effects to protect your vital organs (heart, kidneys, brain, lungs, liver, bone marrow). I have discussed this in detail under this link. Note that I am recommending Io-Plex SR, which is an iodine supplement to be taken twice per day to protect you from fluoride, bromide and chlorine pollution. It will also protect the iodine receptors in your body from traces of radioactive salts in fish, sea water and the environment.

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Mar
07
2015

Drink Your Coffee, But…

I have blogged about coffee drinking several times in the past. Coffee consumption and health benefits have become a news item again because of yet another study. The recent media reports are based on a South Korean study that involved 25,138 men and women with a mean age of 41.3 years.

Here I like to concentrate on aspects regarding coffee consumption that are often lost in the media when studies regarding coffee consumption are discussed. I will break it down into points and then conclude at the end with my recommendations.

1. Calcification of coronary arteries and osteoporosis

The South Korean study published online on March 2, 2015 showed that with up to 4 cups of coffee there was a direct linear relationship between consumption of coffee and prevention of heart attacks. Coronary artery calcium (CAC) deposits were measured by a CAT scan as they are known to be a good measure for a future risk of heart attacks. Less than 1 cup of coffee per day resulted in a 23% reduction of CAC in the coronary arteries compared to controls without coffee consumption. 1 to 2 cups of coffee reduced CAC’s (meaning the risk of heart attack rates) by 34%, while 3 to 4 cups prevented CAC’s and thus heart attacks by 41%. The fun stops at 5 cups of coffee per day as only 19% of CAC’s (heart attacks) were saved. Clearly there is something in coffee that shows detrimental effects, if the dosage is too high.

In the past there was a question as to whether coffee consumption would lead to osteoporosis in women. However, a study showed that there was no correlation between coffee consumption and osteoporosis.

Other studies have clarified this and found that vitamin D3 and K2 are important to remove calcium from the arterial wall and transport calcium into the bone and deposit it there. Vitamin D3 and vitamin K2 seem to override all the other nutrients when it comes to osteoporosis prevention. The other factor in older women is hormone deficiency as they age necessitating bioidentical hormone replacement in addition to vitamin K2 and vitamin D3 to prevent osteoporosis.

2. Whether or not you put sugar into your coffee

is an important question. This is routinely done in Germany where I grew up. The addition of sugar changes the entire game plan, as it is sugar that oxidizes LDL cholesterol, which is directly deposited under the arterial walls. This is the root cause of hardening of the arteries. Coffee alone is beneficial; coffee with sugar is not. I use a tiny amount of KAL Stevia (which does not have the bitter aftertaste) instead of sugar to sweeten my coffee. This sweetens it to the equivalent taste of sugar, but without the detrimental oxidizing effect of sugar. Somebody like me who was conditioned to eat sugar from childhood on in Germany has been left with a “sweet tooth”; so I need to have this tiny bit of stevia as a crutch. Purists may disagree with me. Keep in mind that the Korean study was done without sugar.

3. What’s the difference between real and decaffeinated coffee?

The recent study showed that you need to drink the real thing (caffeinated coffee), if you want to reduce your risk to get the dreaded pigmented skin cancer, melanoma. Decaffeinated coffee did not have this melanoma protective effect. This points to the fact that there are several substances in real coffee and decaffeinated coffee that have different effects. Ref. 2 shows that there was a clear reduction in the risk of developing type 2 diabetes in people who drank either coffee, decaffeinated coffee or tea. Unfortunately many studies do not distinguish clearly between caffeinated coffee and decaf coffee.

4. Micronutrient components of coffee

As this link shows there are many micronutrient components in coffee such as caffeine, diterpenes, chlorogenic acids, and melanoidins. There is about 100 mg of caffeine contained in a tall (240 ml) Starbucks cup of coffee. This will stimulate the nervous system and your adrenal glands getting that energy rush.

Diterpenes consisting mainly of cafestol and kahweol are substances that have been found to increase the LDL cholesterol. The fact that we are dealing with a concoction of mostly beneficial, but also some less beneficial micronutrients in coffee is responsible for the lower beneficial effect of 5 cups of coffee mentioned in the South Korean study. Filtered coffee seems to largely remove these undesirable substances.

This link explains more details about the micronutrients in coffee.

5. Clinical conditions that are partially prevented by coffee consumption

The last link mentioned a study where a large group of people were followed and monitored for Parkinson’s disease. Those who had consumed only 1 cup of coffee per day were compared to controls without coffee consumption. This one cup of coffee per day prevented Parkinson’s disease by 40 to 60%. Similarly, in a study that investigated prevention of type 2 diabetes 4 to 6 cups of coffee per day prevented 28% of type 2 diabetes. In postmenopausal women decaf coffee was also significantly effective in reducing the risk to develop diabetes.

The Linus Pauling Institute link summarized that there were several studies that showed that colorectal cancer could be partially prevented by consuming real coffee (4 or more cups), which lowered the risk by 24% compared to non-coffee drinkers. Another study noticed that 1 to 2 cups per day of decaf coffee reduced the risk for colorectal cancer by 48%.

Cirrhosis of the liver, often due to excessive alcohol use can be prevented by 40% when at least 2 cups of coffee were consumed. More astounding than that is that the risk of death from liver cancer can be reduced by 50% when at least 1 cup of coffee was consumed compared to those who never consumed coffee.

However, liver and colon cancer are not the only ones that can be prevented to a large extent by drinking coffee. Breast cancer, prostate cancer, endometrial cancer, uterine cancer, oral cancer, brain cancer and lung cancer can also be significantly prevented by a regular cup of coffee. As there is a risk of increasing miscarriages in pregnant women, it is best not to consume coffee during pregnancy or at the most limit it to one cup per day. Also, nursing mothers should avoid coffee (even decaffeinated coffee) as caffeine gets transmitted into mother’s milk.

People with high blood pressure may be better off to not drink coffee or to drink decaf coffee, because caffeine has been shown to elevate blood pressure substantially.

6. What are the risks of drinking coffee?

Seeing that coffee is an effective drug-like compound with many benefits, it is worthwhile asking the question: what are the side effects of coffee consumption? There are people who are very sensitive to caffeine. They get over stimulated and experience heart palpitations, a lack of sleep and anxiety. They should refrain from coffee. They may even be over sensitive to decaffeinated coffee that still contains about 3% of caffeine. People with rheumatoid arthritis have been shown to deteriorate with coffee consumption, making this another subgroup of people who should stay away from coffee.

7. What is the process of decaffeinating coffee?

Essentially there are 4 processes of decaffeination that have been developed over time. As this link shows, all of the decaffeination processes are done with the green coffee beans. There are two solvent-based processes and two non-solvent based processes. The latter two are the healthiest: the Swiss water process and the carbon dioxide process. The problems with the older solvent-based processes are the chemicals used to extract the caffeine. They can be harmful to the body.

Organic decaffeinated coffees are manufactured with the environment-friendly Swiss water process.

Drink Your Coffee, But…

Drink Your Coffee, But…

Conclusion

There are some people who simply are too sensitive to caffeine. They should refrain from drinking coffee. Pregnant women and nursing mothers should either severely reduce coffee consumption to one cup per day or refrain from coffee altogether. Those with high blood pressure and rheumatoid arthritis patients better refrain from drinking coffee as well. The majority of us will benefit from coffee consumption, if this is your taste. You may prefer green tea or Oolong tea instead. As I explained above there is compelling evidence in the literature that many cancers, heart attacks, strokes and diabetes can be partially prevented by regular coffee consumption. Decaffeinated coffee can prevent type 2 diabetes to some extent and colorectal cancer as well. The majority of evidence shows that coffee drinking is healthy. So, go ahead and enjoy!

References:

Ref. 1: Ding, Ming; Bhupathiraju, Shilpa N; Satija, Ambika; van Dam, Rob M; Hu, Frank B. “Long-term coffee consumption and risk of cardiovascular disease: a systematic review and a dose-response meta-analysis of prospective cohort studies.” Circulation – February 11, 2014; 129 (6); 643-59.

Ref. 2: Huxley R, Lee CM, Barzi F, Timmermeister L, Czernichow S, Perkovic V, Grobbee DE, Batty D, Woodward M. “Coffee, decaffeinated coffee, and tea consumption in relation to incident type 2 diabetes mellitus: a systematic review with meta-analysis.” Arch. Intern. Med. – December 14, 2009; 169 (22); 2053-63

Jan
04
2015

Lifestyle Has Profound Changes On Our System

Dr. David Katz delivered a keynote address at the 22nd Annual World Congress on Anti-Aging Medicine in Las Vegas Dec. 10-14, 2014 entitled “Integrative Medicine: A Bridge Over Healthcare’s Troubled Waters”.

He started the 1 hour talk with showing a slide of six blind men and the elephant. He concluded that each of the blind men saw only one aspect of the elephant, but no one saw the true elephant. With healthcare it is a bit like that.

Dr. McGinnis et al. in 1993 published the “Actual causes of death in the United States”.

Ten factors were responsible for chronic disease, but the first three things on McGinnis list were the most important ones: tobacco use, diet and lack of exercise.

Mokdad in 2004 noted that the revised list of “Actual causes of death in the United States”: no longer contained tobacco as number one.

Ford et al. in 2009 stated: “Healthy living is the best revenge…Nutrition-Potsdam study

Although there is no magic pill for reducing disease, lifestyle is exactly “the magic pill” that reduces mortality by 80%.

Fastforward to 2014: Akkeson et al.came to the same conclusion when examining what would be able to prevent heart attacks. They stated that LIFESTYLE is what matters.

We live in the “epigenetic age: dinner is destiny!” With this Dr. Katz meant to say that our genes get switched on and off depending on what we put into our mouths. This determines whether we live shorter or longer lives.

He went on to say: “Feet (exercise), forks (diet), fingers (cigarettes) are what matters.” Oncogenes can get turned off in prostate cancer with the help of exercise, the right food intake and quitting to smoke.

Dr. Katz mentioned the book by Michael Moss “Salt, sugar, fat”, which made it to the cover story of Time Magazine in 2013. In it is described how the food industry employs PhD’s to include agents in processed foods to ensure that consumers get addicted to the food products. Food addiction leads to obesity; the CDC statistics show that it is effective! We have put up with this for far too long. There are differences of obesity rates between countries, here Canadian and US statistics shown.

Dr. Katz asked the audience to raise up their hands, if they had a person close to them die of cancer, a heart attack or a stroke. Almost all of the more than 500 participants in the Hall raised their hands.

Lifestyle Has Profound Changes On Our System

Lifestyle Has Profound Changes On Our System

So what is the ONE thing that can fix everything? He answered this rhetoric question by saying that there is no one thing that fixes everything. But we can start at a young age by educating our children. Dr. Katz has started a program for school kids called “ABC for fitness for kids” to prevent obesity. The program teaches children healthful food choices. Many of these can also be found on YouTube (Dr. Katz:“kids speak YouTube”). Dr. Katz commented that a website, NuVal uses a nutritional value rating system to monitor food quality and manufacturers have improved the content of their products because the composition of their products were displayed on that website. We need to be vigilant and read labels.

But we can only change one thing at a time, like we walk one step at a time on a spiral staircase to get to the next floor. We ask ourselves about our lifestyle: what is the first thing to fix? We fix this point (like exercise more), then we fix the second (adopt a Mediterranean diet), the third (take specific vitamins and supplements) and so on; in other words we approach one thing at a time. Integrative medicine, the fusion of conventional and non-conventional medicine, can help to solve problems one step at a time. Despite a bias in the North American medical literature saying that CoQ10 was “useless”, the European Heart Journal reported in 2013 that CoQ10 decreases all-cause-mortality in patients with heart disease. Here is a link to a more recent article (Dec. 2014) regarding a two year trial with congestive heart failure patients taking only 100 mg of CoQ-10 three times daily that found that all-cause-mortality was reduced significantly.

There is a new wave going around the United States: It is the idea to copy the lifestyle of the blue zones around the world. Blue zones are areas in the world where the life expectancy is 100 years or more. This link leads you to a video about blue zones that is worth watching.

It explains how Blue Zones are being established all around America. Dr. Katz explained that lifestyle is the medicine and the environment is the spoon. In Blue Zones the environment is such that you are positively influenced by people who live long, healthy lives. They spoon it to you non-verbally by their example. Organic vegetables in stores are cheaper in Blue Zones, so it is easier to eat more of them; people socialize more with each other, they exercise more and dance. This is what people do who live longer than 100 years. In other words, you change the culture, you change your lifestyle, you exercise more, you stop smoking, you eat healthy and you live longer.

Dr. Katz ended his lecture with the image of you walking along and coming to a fork. To go further you must decide to go on the pathway to your right or on the pathway to the left. You turn on the right pathway by deciding to adopt the principles of the Blue Zones; you make the decision to want to turn older than 100 years and keep your vitality until it is time for you to pass on. In the meantime you enjoy every day, you are not disabled and your mind and body stay healthy. The other pathway was the one that the majority of the industrialized Western nations has taken in the last few decades. Which path will it be that you decide to take?

Conclusion

At the conference Dr Katz and a number of other speakers pointed out how powerful lifestyle is for our body functions. Other speakers stressed the importance of telomeres, the caps of the chromosomes, which comprise the end of the double stranded DNA. With every cell division our telomeres shorten. Stem cells also have telomeres, but they are on average longer than the somatic dells. It probably is like this to be able for stem cells to replace the aging somatic cells.

The new logic of a healthy lifestyle is: a healthy lifestyle causes healthy telomeres of somatic cells and of stem cells; this causes health until a ripe old age. I will be blogging about some of the other key talks of the conference in the near future to clarify this point further.

Nov
25
2014

Gluten Intolerance Or Food Sensitivities?

A report about gluten free food is circulating in the media based on this publication. It points out that gluten-free food is not as healthy as the companies want you to believe it to be.

Wheat is the source of gluten, so rice, potato, corn and sugar are used to replace wheat. Corn is deficient in niacin leading to B3 deficiency; and the amino acids lysine and tryptophan (missing in corn) are needed for production of serotonin in the brain, which prevents you from getting depressed.

The reference cited above points out that rice can be contaminated with arsenic, which is a toxin.

Gluten-free food is a special form of processed food. Any processed food is not as good as natural food that you buy from the periphery of the grocery store.

So, what do we know about gluten sensitivity?

Causes of increased diagnosis of gluten sensitivity

Only 1% of people are gluten sensitive at this point. Just 30 years ago this number was 0.025%. 10 years ago 0.04% of people were thought to have gluten sensitivity. The difference may be due to improved sensitivity of the testing methods. But another factor is the new wheat, called Clearfield wheat, which was obtained through chemically forced hybridization of wheat resulting in significant genetic modifications from the original wheat. This type of wheat is now grown all over the world. As I explain in this blog Clearfield wheat has a significantly higher percentage of gluten, which likely contributes to the increased gluten sensitivity in the population at large and particularly among patients with irritable bowel syndrome (IBS).

Irritable bowel syndrome and other food sensitivities

According to Ref. 1 among patients with irritable bowel syndrome (IBS) 4 to 5% have true gluten intolerance (celiac disease). In the general population (without IBS) the gluten sensitivity percentage is less than ¼ of that. On the other hand lactose intolerance in the US is found in 25% of all adults and in 35% to 45% of IBS patients. Another common food sensitivity is fructose and sorbitol intolerance, which occurs in about 40% of patients with IBS and about the same percentage in non-IBS controls. This means that if you leave out sorbitol and fructose, about 40% of people will find relief from abdominal cramps or bloating. A common item that people chew on, according to Ref.1 is sorbitol-containing chewing gum. If this type of chewing gum is eliminated, 40% of people will feel better in their gut. So, keep in mind that the majority of people with food sensitivities do not have gluten sensitivity, but lactose intolerance and allergies to fructose and sorbitol.

Other manifestations of celiac disease

Celiac disease is not only a disease that manifests itself in a skin rash (as originally described in celiac patients). It is responsible for a significant amount of ADHD (attention deficit hyperactivity syndrome) or ADD (attention deficit syndrome) and can even cause Parkinson’s disease. It stands to reason that these conditions can be improved with an appropriate diet.

 

Gluten Intolerance Or Food Sensitivities?

Gluten Intolerance Or Food Sensitivities?

Gluten-free foods often contain problematic replacements

When you go to a grocery store or health food store and look at their gluten free shelves, they offer you an array of products like gluten-free bread and bakery items, cereals, cookies, pastas and many other processed foods. As explained above wheat is the main source of gluten and when you replace it, the substitutes are rice, tapioca starch, quinoa, potato, corn and sugar. We already pointed out some deficiencies of corn. There are also concerns of toxicities as in rice, particularly if it comes from imported material (arsenic). As the majority of people with food sensitivities are allergic to milk sugar (lactose), fructose and sorbitol, these items have to be screened carefully by reading all of the details on the food labels of the products. If you suspect other food allergies, see your primary care physician doctor for testing to these allergens and also have several of the gluten sensitivity tests done. If the gluten sensitivity tests are all negative, you only need to pay attention to milk sugar, fructose and sorbitol, particularly, if you have been diagnosed with IBS.

Hidden sugar and starch content of gluten-free food

What has not been mentioned so far is the sugar and starch content, which eventually leads to higher calories. Sugar is easy to spot on the food label as this is usually listed clearly. I stopped buying dark chocolate, even the 85% variety as they are selling me 10 grams of sugar in a 40 gram helping (25% of sugar). All the health benefits are no longer applicable when you consume that much sugar with a supposedly healthy food item. So add up the sugar you are getting and add up the calories you are seeing listed. Usually, if the sugar content is high, the calories are high.

As an example, when you research on Google regarding gluten-free corn chips, the food content of a typical product is listed as follows: 12 chips (28 g) contain 0 g glucose, 7 g fat, 14 g carbohydrate, 4 g protein, 100 mg sodium and 250 mg of potassium. It also lists that the total calories are 140, of which fat contributed to it 60 calories. 78% of the 80 calories left (namely 62.4 calories) came from the carbohydrate (starch in corn) and 22% of the remaining calories were protein derived (this I had to calculate). As the stomach digests the corn chips within half an hour into sugar, you really have eaten 62.4 calories from sugar. The Internet tells you that 2.3 g of sugar from a sugar cube are the equivalent of 9 calories. Our “sugar math” can be completed by doing this: 62.4 / 9 x 2.3 g = 15.94 or 16 grams of sugar. So, the food industry actually lied to you by saying that there was 0 g sugar in the 12 corn chips. What happened is that your body digested the 14 grams of carbohydrates and converted it into sugar, which was absorbed into your blood stream. Your pancreas could tell you a story, because it had to produce insulin to keep your blood sugar level in balance!

You may wonder how I solved the dark chocolate problem, which by the way would double as a gluten-free food: You buy 100 % unsweetened Baker’s chocolate (0 g sugar on the label) and liquefy it in a little bowl in a pot with hot water. Add a tiny bit of stevia sweetener and add a tiny bit of vanilla extract into the well-stirred chocolate liquid. Prepare a form out of aluminum foil with a rim. Pour the content carefully into this (watch it, hot!) and let it sit to cool down. When it is at room temperature, cut into smaller pieces, which you keep in a glass jar. This is 100% gluten-free chocolate, 100% chocolate and 100% healthy.

Conclusion

Not all is well in the gluten grocery row of your friendly super market. There are problems in that 20 to 25% of people believe they may have gluten sensitivity when in reality only 1% have it. But the majority of people have not done a gluten-screening test, which would confirm that they have indeed celiac disease. As pointed out above, it is much more likely that a food sensitivity may be caused by another offending agent rather than gluten (milk sugar, fructose and sorbitol). Avoiding the offending food components is the treatment protocol.

Those who take in gluten-free food will expose themselves to unnecessary toxins, to extra sugar leading to obesity and metabolic syndrome that leads to premature heart attacks and strokes. For those who do need to be on a strict gluten-free diet, they can safely do so by following a strict gluten free diet at home (preparing your own meals from healthy ingredients), preferably with organic foods. There are many websites that you can find online that have meal suggestions.

More information about celiac disease.

References:

1. Rakel: Integrative Medicine, 3rd ed. Patrick J. Hanaway, MD: “Chapter40: Irritable Bowel Syndrome. Integrative Therapy”. Copyright 2012 Saunders, An Imprint of Elsevier

Last edited Nov. 25, 2014

Oct
04
2014

The Problem Are Sugar And Starchy Foods

Fareed Zacharia interviewed Chief Medical Correspondent Sanjay Gupta on CNN on Sept. 10, 2014 regarding why sugar is worse than fat.

I like to explain why it is important to rethink the issues of fat, cholesterol, sugar, starchy foods, longevity, prevention of cardiovascular diseases (strokes, heart attacks) and cancer.

I have blogged about this many times before, but perhaps an overview regarding these issues would be in order.

The Framingham Heart Study indicated first that too much cholesterol in our system was a problem leading to heart attacks and strokes (Ref. 3). As more research was done, the reasons for this have become clearer.

1.Liver metabolism

The liver plays a major role in the metabolism of glucose. Digestion of refined starchy foods starts in the mouth where amylase from the saliva digests the surface of the pasta or white bread you eat. The stomach carries on with this process and the job is finished in the small intestine with the help of pancreatic enzymes (Ref.1). This digestive process is so efficient that within 20 to 30 minutes all of the refined carbs from pasta, donuts and bread appear as sugar in the blood stream. The portal vein system that collects the nutrients from the gut delivers all sugar straight to the liver where it is reassembled into glucagon as the storage form in the liver and skeletal muscles. This would all be good, would we have periods of fasting in between our sugar consumption. Periods of famine are no longer part of modern civilization, but consumerism is. Most of the processed food contains sugar and this leads to excess sugar uptake, which has to be processed by our liver. The end result is production of LDL cholesterol, oxidization of LDL cholesterol by sugar and in the process the production of VLDL (=very low-density lipoproteins) that leads directly to deposits in the arterial walls and clogging of arteries. Triglycerides are also produced, which leads to fat deposits (the cause of the obesity wave all around us).

2. Where does the fat that we see around us come from?

In the past we thought that it was from too much saturated fat and cholesterol in the food that would have caused the accumulation of fat and cholesterol in the body. Now we know that this was an over-simplification. In fact more cholesterol and fat comes from metabolized sugar and with a slight time delay also from starchy foods.

Sugar and starchy foods (like pasta, white rice, white bread, potatoes, grapes, honey etc.) get metabolized by your liver into LDL cholesterol, triglycerides, and fat. This does not mean that you should not pay attention to the total fat content and the quality of fats you eat.

3. The finer points about subfractions of cholesterol

You have heard many times about the good (HDL) and the bad (LDL) cholesterol. Sugar and refined starches do not only lead to the production of LDL cholesterol, but also to oxidized LDL cholesterol, which is very aggressive (VLDL=very low-density lipoproteins) leading directly to deposits in the arterial walls and to clogging of arteries. Your doctor can order a detailed lipid profile test, if you belong into a higher risk group to determine your VLDL level.

It may surprise you to read that many of the foods that were demonized in the past 2 to 3 decades like whole eggs; unprocessed grass-fed red meat, coconut oil etc. are now seen to be good for you.

But there are provisos: supplement with molecularly distilled omega-3 fatty acids, have enough vitamin D3, vitamin K2 and calcium in your diet or supplement with these. This will make sure that calcium will leave the blood stream (not lead to arteriosclerosis) and enter into the bones where it is needed for healthy bone structure. The anti-inflammatory effect of vitamin D3 and of the omega-3 fatty acids will prevent arthritis, strokes, heart attacks and cancer.

The Problem Are Sugar And Starchy Foods

The Problem Are Sugar And Starchy Foods

4. Four major conditions causing heart attacks and strokes

According to Ref. 2 only 4 conditions have been proven over the years to lead to serious hardening of arteries causing strokes and heart attacks: dyslipidemia (high triglycerides, high LDL cholesterol and VLDL), hypertension, cigarette smoking, and/or diabetes (Ref. 3). What has not been appreciated until recently is the fact that sugar and refined starchy foods metabolized by the liver are the culprits in causing plaque in arteries as the oxidized LDL cholesterol is aggressively invading the arterial wall and is inflammatory. A total cholesterol level greater than 5.2 mmol/L (200 mg/dL) has been shown to be associated with increased heart attacks and strokes. Ref. 2 also points out that dietary changes; days of fasting and weight loss have all been shown to stabilize and reduce plaque lesions and reduce heart attacks and strokes. It is the rupture of unstable plaques that lead to attraction of platelets and thrombus formation. It is this localized thrombosis that leads to the closure of coronary arteries or brain vessels causing heart attacks and strokes. According to Ref. 2 there are 9 factors that determine whether we get a stoke or heart attack, the four factors mentioned above (dyslipidemia, hypertension, cigarette smoking, diabetes) and abdominal obesity, lack of physical activity, low daily fruit and vegetable consumption, alcohol overconsumption, and a psychosocial risk. This latter factor includes any kind of chronic stress like interpersonal stress at work or home, depression, financial stress, major life events like marriage, death, divorce, and lack of control. Counseling is useful for support regarding psychosocial risk factors. It is significant to note that according to Ref. 2 several studies have shown that 90% of heart attacks and strokes can be prevented by paying attention to these 9 risk factors. Managing stress effectively and seeking professional help for psychosocial difficulties as well as avoiding the  physical health risks will contribute to good allover health.

Conclusion

Where does this leave us? For decades we have been told that saturated fats and cholesterol in our diet were the culprits and we replaced them with sugar that is part of a low-fat diet. We need to pay attention to the glycemic index and cut out high glycemic foods. However, it is OK to eat some carbs from the medium glycemic food list and most of our carbs from the low glycemic food list. With regard to fat it is important to consume only the healthy fats including omega-3 fatty acids. By taking care of the 4 major causes of heart attacks and strokes and also attending to the additional minor contributors mentioned above you will be able to eliminate 90% of the cardiovascular events. As you change these things you will also prevent many cancers as you changed the body metabolism and chronic inflammation has been taken care of as well as I pointed out in several blogs before. Finally, pay attention to stress management. The body and mind work together.

I have discussed all of these items in detail in my book as well (Ref. 3).

More information on high density and low density carbs: http://nethealthbook.com/health-nutrition-and-fitness/nutrition/carbohydrates/

References:

1.Townsend: Sabiston Textbook of Surgery, 19th ed.,Copyright 2012 Saunders.

2.Melmed: Williams Textbook of Endocrinology, 12th ed.,Copyright 2011 Saunders.

3. Dr. R. Schilling: “A Survivor’s Guide to Successful Aging“. Paperback through Amazon.com, 2014.

Last edited Nov. 8, 2014

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