In many ways you have become more easily tantalized and deceived by information that isn't completely deciphered or even proven yet.
Can you remember when doctors endorsed smoking cigarettes one time, but this same kind of insane ignorance is happening on a much subtler level in the world of dieting. And this continues sadly to this very day. In the 1900's the typical person living in a city had about 2900 calories per day and of that 40 percent consisted of equal parts of saturated and unsaturated fat.
Their diet was made up of eggs, meats, butter, grains and seasonable fruits and vegetables. Few of them were overweight, and then the most common cause of death was either pneumonia, tuberculosis, diarrhea and enteritis.
At the turn of the twentieth century most people were beginning to use vegetable oils instead of butter, prompting food manufacturers to create hardened oils through the hydrogenated process so they looked like butter.
By 1950 we had gone from eating about 18 pounds of butter and under three pounds of vegetable oil each year to just over ten pounds of butter and more than ten pounds of vegetable oil.
Margarine was also gaining popularity in our diets. By the turn of the century people used only two pounds per year, but by mid century, people were eating around eight pounds.
Why are we seeing such a rise in heart disease and coronary artery disease? Why are we seeing such an epidemic in diabetes and obesity especially in our young children?
Dr. Donald W. Miller, cardiac surgeon and professor at the University of Washington, stated it perfectly in his 2010 essay entitled " Health of a Low-Carbohydrate, High-Saturated-Fat Diet" " The sixty-year rein of the low-fat, high-carbohydrate diet will end. This will happen when the health-destroying effects of excess carbohydrates in the diet become more widely recognized and the healthy benefits of saturated fats are better appreciated."
Dr. George Mann, a researcher with the Framingham
Heart Study stated on record: "The diet heart hypothesis that suggests that intake of fat or cholesterol cause heart disease has been repeatedly shown to be wrong, and yet, for complicated reasons of pride, profit, and prejudice, the hypothesis continues to be exploited by scientists, fund-raising enterprise, food companies, and even governmental agencies. The public is being deceived by the greatest health scam of the century."
For the greater part of the past 2.6 million years, our ancestors' diets consisted of wild game, seasonal plants and vegetables,
with the occasional berries.
Today our diets consist manly on grains and carbohydrates - many of which contain gluten.
One of the main reasons why consuming so many grains and carbs can be so harmful to your health is that they raise blood sugar in ways other foods, such as meat, fish, poultry, and vegetables, do not.
The glycemic index (GI), is a numerical rating that reflects a measure of how quickly blood sugar levels rise after eating a
certain type of food.
The glycemic index encompasses a scale of 0 to 100, with higher values given to foods that cause the most rapid rise in blood
sugar.
Pure glucose, which has a GI of 100 is considered to be the reference point.
For example: sugar (GI = 68), candy bar (GI = 55), banana (GI = 54) and whole-wheat bread has the most with (GI = 71) which is on par with white.
We've known for more than 30 years that wheat increases blood sugar more than table sugar and it is a fact that few foods
produce as much of a surge in blood glucose as those made with wheat.
Blood sugar balance, gluten sensitivity, and inflammation has to revolve around the impact carbohydrates have on your body and your brain.
When you consume too many carbs, you eat less fat which is the very thing your brain needs to be healthy.
"No diet will remove all the fat from your body because the brain is entirely fat. Without a brain you might look good, but all you could do is run for public office."
- George Bernard Shaw
People who were economically disadvantaged throughout life were more likely to smoke, be obese, and have poor diets and the like. In an earlier study by epidemiologist Dr. Ralph R. Frerichs, focusing specifically on the socioeconomic divide in the city of Los Angeles, CA, found that the death rate from heart disease was 40 percent higher for poor men over all than for wealthier ones. Given our original thesis to consider a link from the social system itself to the prevalence of disease and their associated risk factors, we need to consider the direct relationship of stress & purchasing power.
Beginning with the latter, which is more simple, clearly poor health habits occur in lower income environments due to the lack of funds for better nutrition, For example, many of the high fat, high sodium risk factor foods leading to heart disease tend to be the most inexpensive food found in stores. It is worth noting that our socioeconomic model produces goods based upon the purchasing power of targeted demographics. The decision to produce poor quality food goods is made for the interest of profit and since the vast majority of the planet is relatively poor, it is no surprise that in order to meet that market, quality must be reduced to allow for competitive buying.
In other words, there is a market for each social class and naturally the lower the class, the lower the quality. This reality is an example of a direct social system link to causality for heart disease. While education about the difference between quality food products could help the decision process of a poor person to eat better, the financial restrictions inherent to their condition could easily make that decision difficult if not impossible as, again, such goods are more expensive on average.
In an age where food production and human nutrition is a well understood scientific phenomenon as far as what works and what doesn’t - what is healthy and what isn't on the whole - we have to wonder why the abundance of deliberately unhealthy foods and detrimental industrial methods exist at all. The reasoning is that human health is not the pursuit of industrial food production and never has been due to the isolated interest to generate income.
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Antioxidants Combat Disease
The amount of evidence available now is overwhelming on the benefits of antioxidants to prevent and even reverse many kinds of cancer. Excess amounts of oxidation which cause many degenerative diseases such as heart disease, cancer, atherosclerosis, diabetes, liver and lung disorders, cataracts and even brain disorders.
The major antioxidants and their co-factors that have been very effective in inhibiting a great number of diseases and have also been beneficial in improving performance and vitality in healthy people are:
Vitamin C as; ascorbic acid, calcium ascorbate, magnesium ascorbate, ascorbyl palmitate, Vitamin E as; tocopherol complex,
d-alpha tocopheryl succinate, Vitamin A (palmitate), Beta carotene (a safe source of vitamin A), L-glutathione, N-acetyl cysteine, Zinc (picolinate), Selenium as; selenomethionine, sodium selenite,
Co-Enzyme Q10.
