In an effort to answer this question, Dr. James Anderson, renowned diabetologist, decided to feed healthy young men two pounds of sugar a day and check for signs of diabetes. Thirteen weeks into the study there were still no signs of diabetes.1 “I thought diabetes was too much sugar in the blood and urine,” you may be thinking.
Recent research has confirmed the real culprit—fat. People on a low fat diet, (10-15% of calories), where the fat comes from a vegetable source, have a relatively low risk of getting diabetes. On the other hand, people eating 46% of their calories as fat have a 40% higher risk of diabetes. Certain fats are especially dangerous. Just 3% of calories coming from trans-fat will raise the risk of diabetes by 44% , and 270 mg of cholesterol, little more that that found in one egg, will increase the risk by 60%. If the majority of fat in the diet, (36% of calories), comes from saturated fat (usually animal sources) the risk of diabetes goes up to 64%.2 Animal studies have shown that increasing the fat intake to 65% of calories increases the incidence of diabetes by 350%.3 Fat makes a difference!
Cooking oils are highly processed, using manufacturing methods that are destructive to oil molecules. These practices are utilized primarily to lengthen and stabilize the shelf life of oils. Because many people are unaware of the methods used to make these oils, I thought I would offer an explanation of the cooking oil industry's manufacturing secrets.
After oils are pressed or solvent extracted from seeds and nuts, they are degummed, refined, bleached, and deodorized. The result is known as an RBD (refined, bleached, deodorized oil) and these oils, as a result, become colorless, odorless, and tasteless. Sellers recommend these oils for salads, baking, and frying.
What many people don't know is that valuable 'minor ingredients' including antioxidants, phytosterols, chlorophyll, flavor molecules, color molecules, lecithin, and other oil-soluble beneficial molecules are removed during refining process.
One very basic difference between our way of looking at vegetable oils and the industrial oil technician's viewpoint should be understood. When he sees dark color, it represents the presence of "impurities"—material that prevents the oil from being light colored, odorless and bland in taste. From our viewpoint, those "impurities" look desirable—the things which impart color, odor and flavor are NUTRIENTS. It is both tragic and ironic that the removal of nutrients should be equated with "purity". Tragic because if those nutrients were present they would contribute to the health of the consumer. Ironic because establishing the desired "purity" really results in producing poor quality food.
Dr Budwig discovered that when unsaturated fats have been chemically treated that their unsaturated qualities are destroyed and the field of electrons removed. This Commercial Processing of fats destroys the field of electrons that the cell membranes (60-75 trillion cells) in our bodies must have to function properly.
When Dr. John McDougall finished his formal medical education, he set up a practice on the Hawaiian island of Oahu. He began writing books about nutrition and health and established a national reputation. In the mid-1980s John was contacted by St. Helena Hospital in Napa Valle, California, and asked if he would accept a position running its health center. The hospital was a Seventh-day Adventist Hospital; the Seventh-day Adventists encourage followers to eat a vegetarian diet ( even though they consume higher-than-average amounts of dairy products). It was an opportunity too good to pass up, and John left Hawaii and headed for California.
John had a good home at St. Helena for a number of years. He taught nutrition and used nutrition to treat sick patients, which he did with fantastic success. He treated over 2,000 very sick patients, and over the course of sixteen years, he has never been sued or even had a letter of complaint. Perhaps more importantly, John saw these patients get well. Throughout this time, he continued his publishing activity maintaining a national reputation. But as time passed, he realized that things weren’t quite the same as when first arrived. His discontent was growing. Of those later years he says “I just didn’t think I was going anyplace. The program had 150 or 170 people a year and that was it. Never grew. Wasn’t getting any support from the hospital and we had gone through a lot of administrators.”
There is NO OPTION on this. You must boycott ALL cellular and wireless technology, including phones and laptops.
WiFi Report -
Humanity At The Brink
By Barrie Trower
With Deference to all Scientists: this Research Report has been written for all students and non-scientists to understand.
As stated by University Researchers, Government Scientists and International Scientific Advisors; a minimum of 57.7% of schoolgirls exposed to low-level microwave radiation (Wi-fi) are at risk of suffering stillbirth, foetal abnormalities or genetically damaged children, when they give birth. Any genetic damage may pass to successive generations.
Autoimmune diseases affect 23.5 million Americans, and that number is rising. Autoimmune diseases are one of the top ten leading causes of death for women under the age of 64.1 In autoimmune diseases, the body undergoes an inappropriate immune response that causes excessive inflammation that becomes destructive to the body.
Psoriasis is a chronic inflammatory skin condition — the most prevalent autoimmune disease in the U.S. affecting about 7.5 million Americans; and it is much more than a cosmetic concern.2 Depending on the severity of psoriasis, it can also cause skin cracking and bleeding, pain, and a significant disruption of quality of life. In addition, psoriasis is associated with increased cardiovascular risk.3-5 Even mild psoriasis may increase the risk of heart attack by up to 29%.6 The chronic inflammation characteristic of psoriasis (and other autoimmune diseases such as rheumatoid arthritis and lupus) puts patients at risk.7, 8 In addition to cardiovascular disease, psoriasis patients are also more likely to suffer from insulin resistance, depression, cancer, osteoporosis, and liver disease — also likely due to chronic inflammation.9-11