Nutrition
Discussion Based on Physiology:
Why are we all so sick?
The principal causes of
unbalance in today’s human being has to do with the ever increasing toxicity of
modern life, high levels of stress and the large amount of poor, or just plain
false nutritional information published by commercial interests which is fed
through the media.
Problem No. 1: We Eat Contrary to our Design. The original nutritional design of the human body
is based on a fresh, 75% vegetarian diet, which did not include any concentrated
carbohydrates such as grains or sugars. If we study the physiology texts we
discover that the body has 5 mechanisms at its disposal to make or raise blood
sugar, since the brain and cell mitochondria require a regular sugar supply for
optimal function and only one mechanism to decrease the amount of sugars in the
blood: Insulin, which is produced by the pancreas. Given today’s high carb
diets, we should have been made the other way around, 5 mechanisms to lower
sugar levels, and 1 to elevate them.
With today’s eating
habits, average blood sugar levels are consistently on the high side, requiring
constant down-regulation. When sugar levels reach a certain point, the pancreas
responds immediately by excreting insulin into the bloodstream. The liver
responds to this insulin surge by extracting sugar from the blood and storing
it in the tissues for later use. As tissues have a limited storage capacity,
once it is reached, other mechanisms go into action to bring sugar levels down
to balance. There is a lot of controversy in the texts about the exact method
used by the body for this alternate regulation, but for simplicity’s sake,
let’s just say that once tissue sugar storage capacity has been reached, the
liver switches to a second function called de novo lipogenesis, which is basically the conversion of
sugars to fats.
With the incredibly high
levels of carbohydrates in today’s diet it’s no surprise that the average body
weight of the population is escalating exponentially. Besides obesity, this constant
conversion of sugars to fats also throws cholesterols out of balance, by
raising LDL and triglycerides and lowering HDL. The results are the so called
high cholesterol, fatty livers, reduced detoxification capacity and
cardiovascular problems.
Additionally, with
consistently high insulin levels (Hyperinsulimia),
receptor site sensitivity is greatly reduced, causing the pancreas to excrete
ever increasing quantities of this hormone trying to down-regulate sugar
levels. The results are capillary fragility, atherosclerosis, mineral
deficiencies (particularly magnesium), anxiety, inflammatory states and type II
diabetes due to pancreatic fatigue.
Problem No. 2: Excessive
tissue acidity caused by an over-acidic diet. In the process of normal metabolism, the body produces a variety of
acids; for example, carbonic acid during respiration, lactic acid in the
muscles when exercising and several others in the process of digestion,
detoxification, etc. This creates an acidic load that must be neutralized somehow
before it reaches the elimination system, to avoid burning the large intestine
and urinary tract. In order to do this, the body uses sodium bicarbonate which
is produced mainly by the pancreas.
Sodium
bicarbonate is composed of carbon and organic sodium. Carbon is abundant in
organic chemistry, but organic sodium is obtained almost exclusively from
vegetables and in smaller proportion from certain fruits. Inorganic sodium, as
in salt, has a very poor absorption rate and is therefore not a good source of
sodium for acid neutralization purposes. If the body lacks an abundant supply
of organic sodium, it starts by robbing sodium from the bile, setting up the
perfect environment for gallstones, and from the stomach lining, increasing the
probability of ulcers. If the acidity levels are excessive, the only plausible
solution is to start robbing other alkaline minerals from the body’s reserves,
in particular calcium from the bone mass. It is no surprise that osteoporosis,
along with arthritic conditions are so rampant today with our highly acidic
lifestyles. The most acidic foods are sodas, sugar (including alcohol), coffee,
pasteurized dairy, meats and grains.
Again,
to insure an adequate supply of organic sodium, the 75% vegetarian diet
mentioned earlier starts to make all kinds of sense.
Problem No. 3: Candida
Albicans. Candida
Albicans is a part of a healthy, normal bowel flora. There are over 500 species
of bacteria and other pathogens that form an integral part of our intestines,
which serve a variety of purposes, among others, to form part of our immunity,
extraction of vitamins from foods at different stages, waste deodorizing, etc.
In a healthy intestine, candida is kept under control and maintained at no more
that 30% of its potential growth. This control is enforced by several
beneficial bacteria like Lactobacillus Acidophilus, popularly known for its use
in the preparation of yogurt. As
powerful as these beneficial bacteria can be, they are also somewhat delicate
and can easily be thrown out of balance with the onslaughts of modern day life and
its host of chemicals we ingest. Antibiotics are by far the biggest offenders. It’s
not enough that we are prescribed increasingly powerful antibiotics for today’s
infections; the indiscriminate and hidden use of antibiotics in the food
industry is a common occurrence.
We
hear almost daily in the news about the massive use of antibiotics for
livestock, pork and chicken raised for human consumption, which is a necessity
to avoid disease in these factory farms. These antibiotics remain in the meat
of these animals and eventually end up in some proportion in our intestines,
destroying beneficial bacteria. What is not common knowledge is that almost
100% of the canned goods and a good portion of the packaged meats and other
products are packed with sodium erithrosorbate (an
antibiotic), as a preservative.
If
the above wasn’t enough, the intestinal flora is also sensitive to chlorine,
birth control pills, coffee, other chemicals, sugars, refined carbohydrates and
high stress levels, integral components of modern day life. Without the
protection of the beneficial bacteria, fungus such as candida is free to grow
without impediment. Antibiotics, being candida’s cousin doesn’t harm it at all,
and sugar, refined flours, beer and other alcohol are its favorite food which
promotes their growth. Sugar=fermentation=fungus, end of story.
As
this fungus takes hold and grows, it eventually throws roots which perforate
the bowel, now being free to populate the entire body, which is commonly known
as systemic candidiasis. If you search the internet for candida or candidiasis,
you will find an unending list of symptomology these critters can produce.
Chronic fatigue, dandruff, vaginal infections, all kinds of skin conditions and
ulcerations, etc.., are some of the more common ones and probably most symptoms
of the majority of today’s maladies will appear on this list as well. Like any
good parasite, fungus eats our food, which is only a fraction of the problem.
The worst part is that it also must eliminate wastes called mycotoxins, which
are extremely toxic and the source of the long list of problems it can cause.
Problem No. 4: Food Intolerances. Food intolerances happen
when our pancreas is deficient in a certain type of enzyme. Enzymes help
breakdown our food into their nutritional components: sacarides, amino acids, lipoproteins,
etc. When food is only partially digested it can cause a variety of unwanted results,
ranging from immune reactions and intestinal problems, to weight gain,
inflammation, skin problems, hyperactivity, mental problems and insufficiency
of certain organs or glands.
Symptoms
of intolerances are light at first and tend to be ignored or blamed on
excessive food or some bug. Since the effects are cumulative, after a while, it
is hard to ignore that we have a problem that just won’t go away.
Unlike
allergies, where ingestion of the offending food causes a violent and immediate
reaction, intolerances can take months or years to show their effects. The two
most common food intolerances are gluten and pasteurized milk.
Gluten
is one of the protein components of wheat, barley and a few other grains. It is
also found in many grain based products such as breads, pasta, beer, whiskey,
vodka, flour tortillas, cookies, cakes, pastries, etc. Soy sauce is fermented
with wheat and a wide variety of commercial products contain wheat proteins and
by-products. Since gluten is very cheap and sticky in nature, it is often used
to thicken or give consistency to many products such as pressed meats,
sausages, nutritional drinks, sauces, soups and spreads. Also, any product with
malt or referred to as malted is very likely to contain gluten. Of all food
intolerances, gluten is the one that is the most harmful and leaves more accumulated
toxins. For a detailed list of products that contain or may contain gluten,
see: http://www.spiritcentral.net/gluten.doc
. Even though oats are listed as a suspect grain in this list, most people do
not have a problem with oats.
Pasteurized
milk is the second greatest offender in this category; however, cheese and
yogurt are usually not included in this group as they are partially digested
products. Butter and cream are also well tolerated because they are mostly fat.
Lactose
is not the only component of milk which produces the intolerance. Casein and
other milk proteins are also an integral part of the picture of milk
intolerance. The problem is aggravated because of the modern practice of pasteurization
and homogenization, since the high temperatures in these processes alter the
integrity of the proteins, making them a lot harder to digest. Puddings, flan,
ice cream and other similar products made with milk usually end up causing the
same problems and should therefore also be avoided when intolerant to milk.
The
only effective way to undo the effects of food intolerances is to completely
avoid the ingestion of the offensive food. It is not enough to reduce
consumption, as experience has shown that even drastic reduction only produces
minor improvements, while total avoidance produces incredible results.
As
you can see, balanced nutrition, low in concentrated carbs/sugars and high in
vegetation not only maintains our youthful figures, but is also an essential
step if you want to live a healthy, vibrant life and avoid the plague of modern
day disease.
Food Categories
Proteins: Try to find the healthiest options of meat
available, i.e. free range, antibiotic free and/or organic, whenever possible.
Eggs for most people are an excellent source of protein. Eat free range,
fertile organic eggs only and the whole egg. The lecithin in the yolk is
essential to lower blood fat and improves liver and brain function. Eat fatty
fish (sockeye salmon, tuna, mackerel, herring, etc...) several times a week for
beneficial Omega 3’s.
Vegetables: Eat more, more, more!!
The ideal diet is 75% vegetables – 25% everything else. This keeps your mineral
reserves up and keeps you from becoming over-acidic. The quality of your
produce (fresh and organic preferred) is critical. Raw is preferred with
lightly steamed or sautéed as your second choice for all vegetables. Use only
lard, butter, clarified butter (ghee) or coconut oil to sauté. Do not make
salads your only choice for veggies.
Fruits: Most people wrongly try
to drink their fruits. Fruit juice is loaded with the simple sugar fructose,
which is shunted into forming triglycerides and ultimately stored as fat.
Without the fiber in the fruit, juice sends a rapid burst of fructose into the
blood stream. When you do eat fruit, eat it in moderation and only eat one type
of fruit at a time on an empty stomach (fruit, during or after a meal ferments
in the stomach causing gas, heartburn, etc…); second, avoid the sweetest fruits/tropical
fruits, except papaya, which is very rich in digestive enzymes (fruits from
colder climates are preferred); and third, eat only the highest quality, fresh
and organic when possible.
Carbohydrates: Overall, eat
vegetables as your carbohydrate choice (except NO potatoes which convert almost
instantly to sugar) and limit grains (even the whole grains can be trouble).
Absolutely stay away from refined sugar, breads, muffins, cookies, candies,
crackers, pastas, potatoes, white rice and baked goods.
Wheat and Grains: The two
predominantly used grains (barley and wheat) are genetically engineered and
have five times the gluten content and only 1/3 of the protein content of the
original form which they were derived. This high gluten content is to blame for
many patients’ allergic reactions. Chemicals naturally found in certain grains,
lack of the appropriate enzymes, and the carbohydrate content of grains make
them a source of trouble for many individuals. Our opinion at this time is to
minimize all grains.
Sweeteners: Use only a small amount
of Stevia or Xylitol as sweetener. Absolutely NO Splenda, NutraSweet, corn
syrup, table sugar or any ingredient that ends with “ose”
(fructose, sucrose, dextrose, maltose, etc..).
Fats: Use olive oil
(cold-pressed, extra virgin), walnut oil, flax seed and grape seed oils. These
are actually beneficial, as long as they are cold-pressed and fresh and never
used for cooking. When cooking, use only pig lard (not vegetable type like
Crisco), coconut oil, butter and ghee — they are the only fats safe to cook
with. Avoid all hydrogenated and partially hydrogenated fats and trans-fats
(by-products of heating vegetable oils). They are poisons to your system! Never
eat margarine again! Also avoid peanut butter. Eat all the avocados and raw
nuts (pre-soaked) you desire.
If
you think eating fat will make you fat or give you high cholesterol, think
again, it is the excess carbs and sugars that cause these problems. In
addition, fats are used not only for energy, but also for building the membrane
around every single cell in your body. Fats also play a role in the formation
of hormones, which of course make you feel and function well. It is far worse
to be hormone-depleted from a low fat diet than it is to overeat fat.
Milk Products: Avoiding diary
will make it much easier for you to attain your optimal level of health and
hormonal balance. Raw butter, cream and unsweetened yogurt and kefir (liquid
yogurt), however, are excellent sources of essential nutrients and vitamins.
While soy milk and rice milk sound like healthy
alternatives, they really are highly-processed and indigestible foods that are
primarily simple carbohydrates. Coffee-Mate, Mocha Mixer, and other dairy
substitutes are highly-processed, nutrient-depleted products that honestly
should not be considered a food.
Liquids: Water is best, minimum
½ your weight in ounces a day, and herbal tea. Eliminate all soda. No coffees
until you are fully recovered, if then. Fruit
juices are forbidden because of their high fructose content and dumping of
sugar into the blood stream. An occasional glass of vegetable juice with a meal
is probably okay, BUT water really is best. Really limit alcohol and eliminate
all beer. Remember alcohol is basically pure sugar ferment. And, get rid of
soft-drinks or flavored water. The most important life-giving substance in the
body is water. Drink ½ your weight in ounces of water per day in 4-5 oz
increments every forty five minutes to an hour. Take fluids an hour before or
after meals, as it dilutes digestive enzymes.
Nuts: Good source of proteins and essential fats. Use raw
nuts soaked in salt water 4-5 hours before use. Soaking turns on the enzymes
and eliminates phytins which block absorption of several minerals in the body.
Once soaked, they can be air dried and stored in the refrigerator. Do no eat
peanuts, pistachios or cashews as they tend to accumulate fungus.
Chemistry
Balancing Food Plan for Ideal Weight and Candida Elimination
Allowed
foods for the next 30-60 days are as follows:
Fruits: Granny Smith
apples, berries (except strawberries), papaya and grapefruit. Fruits should
only be eaten on an empty stomach, before or at least 2 hours after a meal.
Fruit Juices: none.
Nuts: raw, except
peanuts, pistachios and cashews provided they are soaked in salt water for 4-5
hours before eaten. They can be ground and mixed with plain yogurt and stevia
for a granola type meal.
Dairy: butter, cream,
cream or panela cheese, and organic yogurt. No milk or other cheeses.
Proteins: Meat, fish,
shrimp and other seafood and eggs; quality hams. No soy unless a small amount
of tofu.
Vegetables: all except corn,
mushrooms, beans, lentils, potatoes and yams.
Dressings: Mayonnaise,
Mustard or fresh Salsa. Mole is OK, unless you have gluten intolerance.
Drinks: Pure water and
herbal decaffeinated teas. Also vegetable juices are allowed.
Fats: Pig lard, butter
or ghee for cooking and olive oil for other uses.
NO Breads, cookies,
crackers, or pastries.
NO rice or pastas. NO Tortillas, tamales, chips, or popcorn.
NO
Sugar,
syrups, honey and derivatives or artificial sweeteners, except Stevia or
Xylitol.
NO Yeast or breaded
products.
To eliminate Candida more effectivelyà 1 Tbsp. of Bragg’s Apple Cider Vinegar in 8 oz. of water, 3-5 min.
before meals; can be sweetened with Stevia or Xylitol if needed.
Important Notes:
For maximum results, follow
this Food Plan exactly as it is written. 95% adherence will only produce from
10-30% results, while 100% compliance will produce results that will amaze you.
This is not a
“Diet” but more a manner of eating that is more consistent with the original
design of the human body.
It is common to go
through some form of detox symptoms in the first few days of going through this
plan. Usually mild, but can be severe for short intervals in people with high
candida counts.
It is also common
for people to loose weight on this plan beyond what is esthetically pleasing.
This is due to the body dumping accumulated toxins. Once the dumping has
reached a tolerable level, the weight will come back to ideal body weight, but with
healthy, instead of toxic tissue.
Each of your
meals must include some protein. The easiest sources are meat, fish,
poultry or eggs. (Count 2 eggs as equal to 3 oz.) Vegetarians must combine
proteins carefully and consistently using a different calculation. An easy way
to calculate the amount of protein you need is to divide your ideal body weight
by 15 to get the number of ounces of protein to be consumed per day. This is
not a “high protein diet.” Like many people, you already eat this much protein
during a day, but you eat it mostly in one or two meals instead of spreading it
out evenly over three to five meals. If you are more physically active, eat
more protein.
90 lb. IBW
= 6 ounces a day or 1 3/4 - 2 ounces of protein per serving.
150 lb. IBW = 10 ounces a day or 3 - 3 1/3 ounces
of protein per serving.
195 lb. IBW = 13 ounces a day or 4 - 4 1/3 ounces
of protein per serving.
Remember these are
ounce of protein, not ounces of food which contains protein. Be sure to
consider that even vegetables contain some protein content, which should be
considered when figuring total protein content.
Protein Content of Foods
Eggs (
2 medium ) ½
ounce or 12 grams
Milk (
1 glass ) ¼
ounce or 6 grams
Fish (100g or 3.5 ounces) about 1 ounce or 21 grams
Cheese (100g or 3.5 ounces) about
1 ounce or 25 grams
Steak (100g or 3.5 ounces) about
1 ounce or 28 grams
Chicken (100g or 3.5 ounces) about
1 ounce or 25 grams
Other Meats (100g o 3.5 ounces) about 1 ounce or 25 grams
