How to become diabetic

 

Dr. Davis
Wheat Belly Blog
Mon, 28 Apr 2014 08:18 CDT

It’s so easy, anyone can do it! 

“After a number of years of diabetes, think how much more you can contribute to the nation’s economic success when you need a heart catheterization, stents, or bypass surgery, carotid artery surgery, stents in your femoral arteries, hemodialysis, and foot amputations?”

Becoming diabetic and proudly having to finger stick your way to blood sugar control is patriotic, as it builds revenues for Big Pharma. What better way to support your country than to help successful industries grow larger, increase shareholder value, and increase the salary and perks for hard working executives? 

So if you want to join the growing ranks of people who are becoming diabetic, now the largest epidemic of chronic disease ever witnessed in the history of the world, here’s what you do: 

 Cut your fat intake – Because it leaves you unsatiated and hungry, you will be left with cravings and the loss of resolve to consume healthy foods, making those chips and cookies irresistible. Celebrate with Frito Lay and Oreos! 

 Consume high-glycemic index foods – By “high,” I mean any food with a greater than zero or single-digit glycemic index, such as grains and sugars. Also eat more “low-” and “moderate-” glycemic index foods, because they raise your blood sugar to high levels, too!

 Consume modern wheat – Because the gliadin protein yields opiate peptides that stimulate appetite and increase calorie intake by 400 calories per day, every day, making you want more to eat all throughout the day, paving the road to a wonderful and proud collection of visceral fat. 

– Listen to your doctor’s advice to not supplement vitamin D or supplement at low-dose and be content with a 25-hydroxy vitamin D level of 30 ng/ml, the level you would have with minimal sun exposure and no consumption of animal organs. Ignore the fact that healthy, young, sun-exposed people typically have 25-hydroxy vitamin D levels of 70, 80, or 90 ng/ml. And ask your doctor to take the less effective, non-human form of vitamin D available by prescription! 

– Give into the joint pain, lethargy, and depression caused by grains. This allows insulin resistance to gain a foothold, sending up blood sugars. And, anyway, think of all the TV you can catch up on not having to worry about exercising. 

– Eat processed foods made with grains and sugars, also filled with herbicides like glyphosate and imizamox, that causechanges in bowel flora. Cut back on those healthy Lactobacillus and Bifidobacteria species and give equal time to E. Coli , maybe even Clostridium difficile! 

– Eat gluten-free foods made with cornstarch, tapioca starch, rice flour, and potato flour, since they have the highest glycemic indexes of all foods – there’s nothing higher! Your doctor will be shocked at how high your HbA1c can go just by following this simple strategy. Gluten-free foods might even earn you your very own insulin pump! 

You’ll know when you’ve succeeded when you have to shop for larger and larger pants and dress sizes and, best of all, your doctor feels good about himself because he is able to do his job and hand out more prescriptions to treat your high blood sugars, high blood pressure, joint pains, skin rashes, acid reflux, and high cholesterol. Maybe he will even have to put you on antidepressants! Think how much you will add to the bottom line of your friendly neighborhood pharmacy alone. 

You can find a number of roadmaps to accomplish this lifestyle. One way would be to not read nasty books like Wheat Belly that could actually harm the profit making potential of grains and drugs. Another way would be to just follow the advice of the American Diabetes Association and all their friendly supporters in the drug and processed food industry. 

After a number of years of diabetes, think how much more you can contribute to the nation’s economic success when you need a heart catheterization, stents, or bypass surgery, carotid artery surgery, stents in your femoral arteries, hemodialysis, and foot amputations? Your doctor is happy, high-fiving you for all the terrific fees you generate, the hospital adds your name to its mailing list to keep up-to-date on all its new services, while dietitians congratulate you on how well you adhere to their low-fat, grain-based advice. 

See how easy it is?

Why real salt is so important

Beverly Meyer
Primal Docs
Tue, 29 Apr 2014 02:22 CDT

One of the diet rules we all “know” is that salt is bad for us. So why is real salt so important? Can it be a key to health recovery? 

Salt was one of the earliest trade items and helped establish trade routes and villages all over the world. It was often used as money. 

Salt was traditionally used to preserve food. It’s value was in allowing meats and vegetables to be salted and stored for later consumption, a huge advantage over having to hunt and gather fresh food all the time. Neanderthals mined salt, as well as ancient Chinese. 

Real salt is the dried mineral residue from clean ocean waters. There are deep salt deposits on most continents where oceans dried up eons ago and left huge salt deposits behind. There are also natural salt springs that come out of the earth, and the water is collected and evaporated. Both salt mines and salt springs were important in establishing trade centers. 

The way to collect fresh “new” salt is to evaporate ocean water from a clean area of the ocean. Sea water is collected in everything from clay pans to vast wooden deck enclosures, where it is repeatedly turned and left to dry by the heat of the sun. 

Variances in local minerals, clays and water composition give rise to different colors and flavors of salt. The famous Himalayan Salt (yes, from high up in the Himalayan Mountains!) is pink. You can find gray, black, and red salt too. 

Industrial uses of salt 

Modern salt is manufactured primarily for industrial uses. Purified sodium chloride is both a by-product of industry and a component of manufacturing. Only about 5 or 10% of commercial salt is sold as edible salt (such as Morton’s). This sodium chloride is the “salt” that is dangerous. It has been highly heated in its manufacturing and purification process, and has been chemically treated to remove “impurities” – i.e., all the other minerals. 

Morton’s and other sodium chloride products have added ingredients to make the salt flow. (When it rains, it pours!) These contain aluminum and other toxic chemicals. 

Real, evaporated, solar salt is a mineral tonic, containing every mineral on the planet. It contains all the electrolytes. It has never been heated, except by the sun. Animals have a strong instinct for salt and will eagerly locate and crowd around salt licks. 

Commercial salt contains only purified sodium chloride plus the flowing agents, and added iodine. The sodium and the chloride are bonded into one molecule by the high heat purification process. Real salt, dried by the sun’s heat, does not fuse minerals together. They remain in their loose covalent state found in the ocean. 

When does salt need to be eliminated or reduced? 

Since we cannot “digest” fused commercial salt minerals, it is toxic to us, and our bodies will intuitively hold extra water in our veins to dilute it. This is the theory behind diuretics for high blood pressure. Force the body to urinate away that pesky extra water, and the heart won’t have to pump so hard to move the blood around. And, we are told to stop eating all salt. 

Studies show that only 1/3 to 1/2 of hypertensives are salt sensitive and would benefit in any way from reducing sodium. There is no test for this, so doctors just tell all patients to stop all salt. But it’s the commercial toxic salt that we cannot break down. Change from proccessed salt to real salt and it should help your high blood pressure. 

Salt contains important minerals for the adrenal glands and all their many functions. One of the first things I do with new client is put them on Premier Research Labs Pink Salt – a blend of Hawaiian and Mediterranean sun-dried salts. I do this for two reasons. First, to encourage them to get rid of other toxic salt in the home, including bouillon cubes and seasoning mixes. Secondly, to get some real salt in to feed those weak adrenals. 

Vegan to carnivore: why those on a plant-based diet are turning over a new leaf



Well + Good NYC
Mon, 21 Apr 2014 08:33 CDT

For five years, Claire Murray was a vegetarian, confident in her belief that she needed fruit, veggies, and whole foods for nourishment – and nothing more. But 18 months ago, as she struggled with bad eczema and difficulty concentrating, the Aussie naturopath had to cop to a hard truth: meat-free living wasn’t working for her. 

“I was confused as to why I wasn’t a beaming, radiant goddess bursting with health,” says the 23-year-old. When she switched to a Paleo diet, Murray says, she felt her energy levels increase. 

She’s not alone. Whether you chalk it up to the popularity of the Paleo Diet and CrossFitor the availability of better, grass-fed meat choices, many wellness experts are noticing a major return-to-meat moment. 

“We’re in the early stages of a trend,” says nutritionist Dana James, MS, founder of Food Coach. She’s seen plenty of women who went plant-based to feel better in their bodies, but “as they tuned in two to three years later, they realized, ‘Maybe that was more than what I needed to let go.'” 

© Dana James
Nutritionist Dana James is seeing more clients go back to meat, she says.

“Vegan with a side of Paleo” 

New Jersey-based physician’s assistant, Megan McGrane, 29, recently went from vegan to carnivore for health reasons, having grappled with autoimmune disorders for years. “I was like, ‘I’m in my twenties, and I feel crummy every daywhen I wake up,'” McGrane says. 

After seeing integrative guru Frank Lipman, MD, and completing his two-week cleanse (which allows certain types of organic, free-range animal protein), McGrane made the switch, full-time, to what she calls “vegan with a side of Paleo” – Bulletproof coffee in the morning, a huge salad with chicken for lunch, and a small serving of high-quality animal protein with a sweet potato or roasted root vegetables for dinner. She feels great, though the change has been a bit of a culture clash. 

“I’m a big yoga person,” McGrane says. “The stereotype of Paleo is Crossfit. It’s kind of a funny mix when you’re sitting in the yoga studio and topics come up like, ‘Oh, did you see the Instagram of my bison burger?'” 

Why the return to meat? 

Experts agree that hardcore workout is a big reason behind the trend. “Most CrossFit gyms recommend a Paleo lifestyle,” says nutritionist Amy Shapiro, RD, founder of Real Nutrition. While it’s certainly not a requirement to join a box, CrossFit diehards tend to become a part of the tight-knit community and culture in a way that doesn’t happen with other workouts. And who wants to be the only one ordering a post-WOD lentil burger? 

Plus, the fact that grass-fed and organic meat are “gaining recognition” takes some of the guilt off of those whose main goal is to eat consciously, vegan or otherwise. 

But topping the list of meat-free-eaters’ complaints are health and digestive issues, particularly among those filling their plates with hard-to-break-down raw veggies. Nutritionist James has also seen mood issues, from too little protein and too few brain-boosting amino acids. 

For her part, Murray says switching from no-meat to Paleo (with a focus on veggies) has generated its share of blank stares and eye-rolls, but her increased energy is all the defense she needs. “I didn’t do it to jump on a trendy bandwagon,” she says. “I did it to eat medicinally, for my health.”