Lactose: (see Milk or Enzymes)
Lactose is milk sugar. The pasteurization process destroys the enzyme
lactase, which is needed to digest lactose.
Margarine
eaters have twice the rate of heart disease as butter eaters.
Click
Here for Reference
Margarine
Metabolism
Milk: (also see Lactose
or Enzymes)
Minerals
Monosaccharides
Muscle
Margarine: (also see Trans-fats)
Margarine
a low-grade plastic:
A plastics engineer would call margarine "plastic food," -
meaning that margarine's molecular structure resembles a low-grade plastic.
Reference: Peak Performance, Radiant Health: Moving
Beyond the Zone, Noble Publishing, 2001, page 190.
Margarine
and trans-fats:
Margarine contains a tremendous amount of harmful distorted EFAs called
trans-fatty acids. Reference: Fats That Heal, Fats
That Kill, pages 103, 105.
Margarine
and heart disease:
Margarine eaters have twice the rate of heart disease as butter eaters.
Reference: Nutrition Week 3/22/91 21:12.
Hydrogenation
is the chemical addition of hydrogen to another chemical. When applied
to oils, the process turns the healthy essential oils into dangerous
trans fatty acids, which are unhealthy for humans. References: Fats
that Heal Fats that Kill, Udo Erasmus, Published by Alive Books, Burnaby,
BC, Canada, 01 January, 1999, ISBN: 0920470386,1-800-661-0303.
Trans-fats
produced by hydrogenation:
The process of hydrogenation requires a metal catalyst, like nickel,
and is stopped when the margarine looks butter-like, without regard
to the "unnatural" fat by-products, which have been produced
(1). These by-products include trans fatty acids, lipid peroxides and
other potentially toxic compounds. Some large studies have been published,
which suggest that ingestion of trans fatty acids are considered a risk
factor for heart disease (2). Trans fatty acids can also block
the body’s ability to use EFAs in the production of eicosanoids
and they may lessen the transfer of the life giving nutrient, oxygen,
across cell membranes (3).
References:
1. Erasmus U. Fats and Oils. Alive Books, Vancouver, Canada, pp
84-89, 1986.
2. Mensink RP, Katan MB. Effect of dietary trans fatty acids on
high-density and low-density lipoprotein cholesterol levels in healthy
subjects. N Eng J Med 323:439-445, 1990.
3. Kinsella JE, et al. Metabolism of trans fatty acids with emphasis
on the effects of trans, trans-octadecadienoate on lipid composition,
essential fatty acids and prostaglandins - an overview. Am J Clin
Nutri 34:2307-2318, 1981.
Metabolism:
Protein vs carbs:
When you eat your metabolic rate increases, more or less, depending
on the type of food you’ve eaten. Protein and natural fat raises
the metabolic rate 30% above normal for 3 to 12 hours. A high carbohydrate
meal raises the rate only about 4%.
Eating carbohydrates slows metabolism, while fat and protein digestion
increase metabolism. Reference: Textbook of Medical
Physiology, pg. 908, Arthur C. Guyton, John E. Hall, W B Saunders Co.,
January 15, 1996, ISBN: 0721659446.
(When eating a high carb meal) Insulin levels will reach 10-25 times
above normal to get rid of the excess glucose (sugar), and continue
to stay elevated even 2 to 3 hours after the time carbohydrates are
eaten. Reference: Textbook of Medical Physiology.
pg. 977, Arthur C. Guyton, John E. Hall, W B Saunders Co., January 15,
1996, ISBN: 0721659446.
Carbs stop body fat burning:
Eating (carbs) causes an insulin response, which lasts 2-3 hours. Insulin
tells your body not to burn stored body-fat. This is why eating 4-6
meals a day (especially so many meals containing even a small amount
of carbohydrates) is not going to help you lose weight. Reference:
Textbook of Medical Physiology, pg. 936, Arthur C. Guyton, John E. Hall,
W B Saunders Co., January 15, 1996, ISBN: 0721659446.
Milk: (see
Enzymes or Lactose)
Cows milk must be pasteurized in order to kill bad bacteria, but this
process also causes the enzymes needed to digest the milk to be destroyed.
Reference: Nourishing Traditions: The Cookbook that
Challenges Politically Correct Nutrition and the Diet Dictocrats., Sally
Fallon, Mary G. Enig PhD., NewTrends Publishing, Inc., 01
October, 1999, ISBN: 0967089735 (877) 707-1776.
[Theory: This may contribute to lactose intolerance.]
Homogenized Milk:
The homogenization process whips up fat molecules at a very high speed,
pulverizing them into micro-globules so they don’t float to the
top. The mixture is then forced with enormous pressure through filters.
These filters control the amount of fat that gets through in a certain
volume of liquid. This is how the different percentages of milk fat
are obtained, 2%, 1% etc. This extends shelf life and provides the seller
with a label that leads us to believe that a lower percentage of milk
fat is healthier for us.
Milk acid Xanthine Oxidase and arterial damage:
Milk fat contains acid molecules called Xanthine Oxidase. This acid
is not naturally able to enter the bloodstream, but because of the homogenization
process, this acid leaks out of the intestine by way of the micro-globules
and gets into the bloodstream. It actually acts like battery acid to
artery walls. The body then produces cholesterol and other components
to sheath the artery wall in an attempt to protect it from the milk
acid. Reference: Milk, Does It Really Do A Body Good?
chapter 9, Dr. Jay Gordon In August 2000, the American Academy of Pediatrics.
Plasmalogen
in the arterial wall acts like a glue that holds cells together. Homogenization
assists XO's attack on plasmalogen by surrounding XO with a thin layer
of fat. This also lets the XO ino the lymph system - the center of the
body's defense and immune system. Thus, the XO does other damage, too.
Reference: Peak Performance, Radiant Health, Moving
Beyond the Zone, Brian Peskin, Noble Publishing, 2001. (out of print).
Addictive
properties of Milk:
Digestion of certain dietary proteins, including casein from milk and
gluten from wheat - both significant sources of carbohydrates - produce
opiate-like substances and activities in cell receptors. These substances
are called "exorphins." Reference: Zioudrou
C, et. al, "Opioid peptides derived from food proteins: the exorphins"
Journal of Biological Chemistry, 1979, 254:2446-2449. & "Food
Peptides - A New Class of Hormones?" Journal of the American Medical
Association, May 7, 1982, Vol. 247, No. 17, pages 2379-2380.
In 1991,
the journal Endocrinological Regulation published an article by H. Teschemacher
and G. Koch titled "Opioids in milk." It stated that various
opiod-receptor substances were found; including the one for morphine.
Reference: "Opoids in milk," by H. Techemacher
adn G. Koch, Endocrinological Regulation 25(3) (Sep 1991): 147-150.
Minerals:
Click here for Visual
Aid
Minerals are non-protein co-factors that allow enzymes to work. Reference:
Basic Medical Biochemistry: A Clinical Approach, pg. 109. Dawn B. Marks,
Allan D. Marks, Colleen M. Smith, Lippincott, Williams & Wilkins,
August, 1996, ISBN: 068305595X
Truly-chelated
minerals:
Minerals need to be properly chelated, that is, chemically linked to
an amino acid. Reference: Albion Research Notes -
A Compilation of Vital Research Updates on Health nutrition, Albion
Laboratories, Clearfield, UT, Volume 6, No. 2, June 1997.
Colloidal
minerals not used:
Colloids [including colloidal minerals] are held in vascular blood system
[not used at the cellular level]. Reference: Body
Fluids and Electrolytes, pgs: 62-63.
Digestion must be bypassed for maximum mineral effectiveness.
This requires the following conditions:
• Smallness in size (colloidal minerals are too large)
• PH-stable in a very acidic environment
• Form compatible with how your body assimilates food. (Naturally
truly-chelated = tied to amino acids)
Unfortunately colloidal mineral solutions don't hold up in these critical
areas. Colloidal minerals aren't even "dissolved." They are
in suspension.
Definition of a Colloid – Suspended
in liquid. This has nothing to do with the efficiency of absorption
by the body it just means that the mineral or silver is “floating
in liquid”.
Most beneficial
nutritional substances must be coupled with a protein or amino acid
(naturally chelated) to enter our body’s cells. Reference:
The Physiology Coloring Book, plate 75., Wynn Kapit, Robert Macey,
Esmail Meisami, Benjamin/Cummings, 15 January, 2000, ISBN: 0321036638
WARNING:
Colloidal Silver can cause an incurable disease called, Argyria. - a
permanent, irreversible skin discoloration caused by the ingestion of
silver. The longer you take these kinds of silver supplements, the more
likely you'll develop this disease.
Iron
and other minerals are not available through plant sources:
Plants contain
phytates, which bio chemically lock up minerals in plant fiber,
rendering them unusable. This makes minerals as well as fiber
unusable by human cells. In the Journal of Clinical
Nutrition, 2000, it was reported that, "women
eating the most fiber and the lowest amount of fat had 20%
lower calcium retention."
Minerals
and food additives:
Frequent consumption of foods containing artificial flavors, colors,
MSG, and other additives can diminish the effectiveness of the immune
system without the aid of minerals. And though the body can synthesize
some vitamins, it cannot manufacture a single mineral. Reference:
Earl Mindell, Hester Mundis. Earl Mindell's Vitamin Bible. (New York,
NY: Warner Books) 1985.
Minerals and vitamins:
Minerals and vitamins are coenzymes, which means they need each other
in order to work properly. When you get minerals and vitamins in the
proper ratio and in the best bio available form, your complicated life
processes can work up to a million times more efficiently. Reference:
Enzymes, D.A. Lopez, M.D., R.M. Williams, M.D., Ph.D., K. Miehike, M.D.,
published by the Neville Press, Munich, Germany, 1994.
Minerals
missing in modern foods:
Our soils are depleted of organic matter and trace minerals. Every time
a crop is harvested, organic matter and trace minerals are removed from
the soil. Synthetic fertilizers do little or nothing to replenish these
depleting materials. Most artificial fertilizers have no organic matter,
humus, organic acids, microbes or sugars. They also rarely contain any
aluminum, boron, calcium, carbon, cobalt, copper, iodine, krypton, manganese,
mercury, molybdenum, nickel, silicon, tin, titanium, zinc or zirconium.
Reference: The Natural Way - Just Say No To Artificial
Fertilizers And Scalping, The Dallas Morning News, Friday March 7, 1997,
Howard Garrett.
The
data available on the subject of soil depletion and animal deterioration
are so voluminous that it would require a volume to present them adequately.
When we realize the quantities of many of the minerals which must enter
into the composition of the bodies of human beings and other animals,
we appreciate the difficulty of providing in pasture and agriculture
soils a concentration of these minerals sufficient to supply the needs
for plant growth and food production. Reference:
Nutrition and Physical Degeneration, by Weston A. Price, McGraw Hill
- NTC; 15th edition (June 2003) ISBN: 0879838167. (out of print).
Monosaccharides:
(also see Sugar)
Dietary sugars:
These sugars are the “code” by which the body communicates
at a cellular level. These sugars are nonessential (the body makes them).Essential
Fatty Acids: are the nutrients for healthy cells. The essential EFAs:
“parent” omegas 6 & 3 must come in food because the
body does not make them. Reference: Biochemistry
and Disease, Basic Medical Biochemistry Fatty Acid Trafficking and Transcriptional
Control of Genes Regulating Fatty Acid Transport and Metabolism.
Muscle:
Adding extra glucose [sugar] to muscle will not make it work faster.
Reference: Nutrition for Fitness and Sport, pg. 95., Melvin
H. Williams, WCB/McGraw-Hill, January 1995, ISBN: 0697101452
Protein
used by body:
Following the ingestion of a high protein meal 60%-70% of protein eaten
is used to fuel energy of digestion, only 30%-40% is left for body structure
— like muscles — and system function — like enzyme
production. References: Biochemistry, Donald Voet
& Judith Voet, New York, 1999, pg. 660.
