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9/25/19                                                                                          PUBLIC ENEMIES                                           

 

MOST HEALTH PROBLEMS START FROM THE SAME COMBINATION OF TRIGGERS.  THESE ARE THE THINGS THAT BY VOLUME AND FREQUENCY ARE THE LEADING CAUSES OF MANY COMMON DISEASES. I CALL THEM PUBLIC ENEMIES 1,2 & 3. AVOID THEM AND

DISEASES DON’T START. ELIMINATE THEM AND THE DISEASES REVERSE. IT IS REALLY THAT SIMPLE.

 

 

 

 

 

 

 

 

CONSUMPTION OF POLYUNSATURATED FATS (PUF), SUGAR & ALCOHOL AND ENDOTOXINS INITIATE A PREDICTABLE AND MEASURABLE CASCADE OF METABOLIC EVENTS WHICH ARE SHOWN IN THIS BUSY DIAGRAM. IT IS A COMPLEX WEAVE OF BIOLOGY AND BIOCHEMISTRY. CONSIDERATION OF CALORIES IS LARGELY IRRELEVANT. THE FOCUS SHOULD BE ON MICRONUTRIENTS AND FIBER. THIS SHORT LIST OF TOXIC FOODS CAUSE:

1. LEAKY GUT.

2. INCREASED GENERALIZED INFLAMMATION AND C-REACTIVE PROTEIN, THE LATTER WHICH WE CAN MEASURE. CRP IS KNOWN TO CORRELATE WITH VASCULAR DISEASE RISK AMONG OTHER ILLNESSES.

3. INCREASED DEPOSITION OF FAT IN THE LIVER WHICH CAN LEAD TO IMPAIRED LIVER FUNCTION AND EVENTUAL CIRRHOSIS.

4. INSULIN RESISTANCE WHICH WE CAN QUANTIFY WITH A FASTING INSULIN LEVEL.  THIS IDENTIFIES THE DEGREE OF METABOLIC SYNDROME AND THE TRAJECTORY TO FULL BLOWN DIABETES.

5. INCREASED PRODUCTION OF TRIGLYCERIDES AND VERY LOW-DENSITY LIPOPROTEINS (VLDL) AS WELL AS DECREASED PRODUCTION OF HDL (GOOD CHOLESTEROL), ALL OF WHICH ARE ASSOCIATED WITH VASCULAR DISEASE RISK.

 

PUBLIC ENEMY #1.  POLYUNSATURATED FATS (PUF).  PUF ARE THE UNHEALTHY OMEGA 6 OILS. 

 

 

 

 

50 YEARS AGO, PEOPLES’ RATIO OF OMEGA 6’s TO OMEGA 3’s WAS IN BALANCE AS NATURE INTENDED, AT A RATIO OF ABOUT 1:1.   NOW IT IS 17:1. WHY? BECAUSE OMEGA 6 FATS ARE EVERYWHERE! AT HOME WE MAY BE USING CANOLA OR CORN OIL.  EVERY PROCESSED SNACK IS MADE WITH PUF. HOW ABOUT KFC, FRENCH FRIES, ONION RINGS AND OTHER FAST FOODS?  NOT ONLY ARE YOU CONSUMING OMEGA 6 OILS, BUT THESE ARE BEING USED AND RE-USED 100 TIMES AT HIGH TEMPERATURES WHICH CAUSES HUGE AMOUNTS OXIDATIVE STRESS. LET’S NOT FORGET THAT SWEETS LIKE DONUTS, MUFFINS, COOKIES AND POP TARTS ARE ALL MADE WITH POLYUNSATURATED FATS.

WHAT ARE THE HEALTHIER CHOICES:  OLIVE OIL, AVOCADO OIL, GRASS FED BUTTER, EVEN LARD FOR HIGHER TEMPERATURE COOKING.  WE CAN ALSO FIND HEALTHY FATS IN WHOLE VEGETABLE PRODUCTS LIKE NUTS, AVOCADO, SEEDS AND OLIVES, TO NAME A FEW.

 

PUBLIC ENEMY #2: SUGAR AND ALCOHOL.

 

FIRST, I WANT TO EXPLAIN SUGAR.

TABLE SUGAR AND BASICALLY EVERYTHING SWEET, IS MADE OF ONE MOLECULE OF GLUCOSE AND ONE MOLECULE OF FRUCTOSE. TOO MUCH GLUCOSE WILL RAISE INSULIN AND MAKE YOU GAIN WEIGHT BUT WILL NOT MAKE YOU SICK.  CARBOHYDRATES, LIKE POTATOES AND RICE FOR EXAMPLE, ARE COMPOSED OF CHAINS OF GLUCOSE. ON THE OTHER HAND, FRUCTOSE IS TOXIC AND IS METABOLIZED MUCH LIKE ALCOHOL. IN THE PROCESS, WE CREATE ALL OF THE NEGATIVE METABOLIC EFFECTS IDENTIFIED PREVIOUSLY. SUGAR ALSO RAISES INSULIN LEVELS AND AS LONG AS OUR INSULIN LEVEL IS UP, WE ARE IN FAT STORING MODE. 

 

 

 

 

 

 

 

 

 

 

 

 

BE AWARE!  NUTRITION LABELS ARE TRICKY. THIS IS HOW THE FOOD INDUSTRY CONFOUNDS US SO THAT WE CAN’T REALLY UNDERSTAND WHAT WE ARE CONSUMING AND HOW MUCH IS OF IT IS SUGAR. REMEMBER TO LOOK FOR ADDED SUGAR ON THE NUTRITION LABEL. WHEN YOU LOOK AT THE ADDED SUGAR LINE, KEEP THIS IN MIND, 4 G SUGAR + 1 TEASPOON.

ABOVE YOU SEE SOME COMMONLY CONSUMED PRODUCTS. SOME ARE CONSIDERED HEALTHY AND OTHERS NOT, BUT LOOK AT THE SUGAR CONTENT. NEXT TIME YOU WANT TO GET A CARAMEL MACCHIATO, REMEMBER THAT IT HAS ~ 11 TEASPOONS OF SUGAR IN THAT CUP! YOU MAY DECIDE TO RECONSIDER.

SO, WHAT ABOUT ALCOHOL? THE FACT OF THE MATTER IS, TO OUR METABOLISM SUGAR AND ALCOHOL ARE THE SAME.

-ALCOHOL INCREASES INSULIN PRODUCTION WHICH LEADS TO WEIGHT GAIN, FATTY LIVER, ELEVATED BLOOD PRESSURE, GENERALIZED INFLAMMATION AND DIABETES.

-ALCOHOL INCREASES URIC ACID PRODUCTION.  THAT CAUSES GOUT.

-URIC ACID AND INSULIN DIRECTLY INCREASE BLOOD PRESSURE WHICH LEADS TO HYPERTENSION.

-ALCOHOL METABOLISM PRODUCES REACTIVE OXYGEN SPECIES THAT CONTRIBUTE TO INFLAMMATION.

SO, WHAT TO DO?  UNDERSTAND THE FACTS AND CHOOSE WISELY.

 

LAST BUT NOT LEAST WE HAVE PUBLIC ENEMY #3 WHICH ARE THE ENDOTOXINS COMING FROM OUR DIET.  

 

 

 

 

A LARGE FRACTION OF ENDOTOXINS COME FROM LIPOPOLYSACCHARIDES (LPS) WHICH COME WITH OUR PROCESSED ANIMAL PRODUCTS LIKE MEAT, EGGS, FISH, MILK. LPS ARE ON THE SURFACE OF THE BACTERIA AND COOKING WILL KILL THE BACTERIA BUT DOES NOT DESTROY THE LPS WHICH REMAINS. THEY THEN CAN PASS THROUGH A LEAKY GUT LINING. THIS CAUSES INFLAMMATION BECAUSE OUR BODY RECOGNIZES LPSs AS FOREIGN.

GLUTEN IS ANOTHER HIGHLY INFLAMMATORY GROUP OF PROTEINS FOUND IN WHEAT, BARLEY AND RYE PRODUCTS. THEY DON’T REQUIRE A LEAKY GUT TO CAUSE PROBLEMS BECAUSE GLUTEN IS TRANSPORTED ACROSS THE GUT CELL MEMBRANE.   THEREFORE, YOU DON’T NEED TO HAVE CELIAC SPRUE TO HAVE SYMPTOMS RELATED TO GLUTEN. SOME PEOPLE SIMPLY FEEL BETTER, LESS BLOATED AND SWOLLEN WHEN THEY AVOID PROCESSED WHEAT PRODUCTS.  ADDITIONALLY, THE PROCESSED GLUTEN CONTAINING PRODUCTS ARE GENERALLY LOW IN FIBER AND MICRONUTRIENTS AND ARE NOT REALLY ADDING NUTRITIONAL VALUE.

 

 

 

 

IN SUMMARY, HERE WE HAVE REVIEWED LOTS OF REASONS TO RESIST THE TEMPTATIONS OF THE FAST FOOD AND PROCESSED FOOD INDUSTRIES' BILLION DOLLAR ADVERTISEMENT CAMPAIGNS DESIGNED TO LURE US ONTO THE ROAD TO ILLNESS.  WALK AWAY FROM THE DARK SIDE AND EAT A DIET FULL OF YUMMY, COLORFUL, NUTRITIOUS, WHOLE FOODS THAT WILL SUPPORT YOUR WHOLE BODY AND HELP YOU MAINTAIN GOOD METABOLIC HEALTH. THIS WAY, YOU TOO CAN THINK OUTSIDE THE PILL.

                                                                                   THANK YOU!

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PROCESSED POLYUNSATURATED FATS

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