Monthly Archives: January 2017

WHAT MEDIEVAL MONKS CAN TEACH US ABOUT DIET

The say that those who do not learn the lessons of the past are bound to repeat its mistakes. So, here’s a lesson from ten centuries ago.
Researchers examined 100 skeletons from the 11th to the 16th centuries from three abbeys in the vicinity of London. They compared them to the remains of 200 secular Londoners of similar ages. What they found was that the monks had higher rates of thickening bone and certain patterns of ossification that are hallmarks of severe obesity.
They also showed higher rates of arthritis and other joint-related problems. Using written records of menus and food shopping lists to calculate the average monk’s diet, it is estimated that they consumed a staggering 6,000 calories a day.
So, why were so many of these individuals obese when there was almost no signs of obesity in the general population at that time? Historians who studied the lifestyle of medieval monks found that they heavily relied on food as their source of pleasure. The abbeys were highly political places with few amusements allowed. As a result, food was one of the few pleasures permitted in the abbeys. They did not exercise, interact with nature, partake in new activities, work in enriched environments, or share love and compassion. In reality, they didn’t do any of the things that are essential for endorphin release and our well-being.
There are lessons to be learned from reviewing the past and relating that to present day circumstances. People today who are separated from others and from nature by technology, who do not work in enriched environments or partake in new activities, are just as dependent upon food as the monks were ten centuries ago. We would do well to compare and consider the effects of relying on food as our sole source of satisfaction.
Solution:
We need to become less dependent on food for our sense of self-gratification. We can do this by regularly engaging in new activities: Take a class in pottery, painting, economics, a foreign language. Return to nature. Nature is never depressed. One can go into a natural setting as an observer – remain detached and leave quickly, or become a part of nature through interaction – touching. Social Integration. The more ways you are integrated into society, the more endorphins get released, making you less for dependent. Contact: Call or write to several people each day. Pick up the phone, call a friend and tell them how much you care about them, how much you appreciate them. Volunteer work: Join a group – neighborhood organizations; give comfort to those in a home for the aged. Religious connection: People who have religious connections that are fulfilling also have a health advantage. Sharing: Long-term committed relationships, whether platonic or sexual, reduce by 50% the risk of premature death and disability. Making Friends: Have someone – other than your mate – who is genuinely interested in you… who will empathize with you … and listen to you and your troubles anytime. Support Group: This is the most important one of all in this category. Get together with others at work, in your neighborhood, at church, in class; others who may be struggling with their weight as you are. Diversify: It’s important not to focus on only one or two areas of intent. All of us need variety in our lives, so that if one interest area becomes stressful or goes sour, there will be others that are doing well and can take up the slack.

ARTIFICIAL SWEETENERS EXPOSED: THERE’S ONE THAT’S GOOD FOR YOU

I was out to dinner the other night with friends and one of the women at the table, who was in superb shape ordered coffee for dessert. Seeing only regular sugar on the table, she asked our waiter to bring over some artificial sugar. When she reached nonchalantly for one of the three available, I asked her if she thought there was a difference between the three. She felt they were all the same. Well, I knew that wasn’t true, but a didn’t have all my facts available to make a good argument at that moment. So, as soon as I got home, I opened up my books and articles applying to the subject. Here is what I came up with.
People have been led to believe that using artificial sweeteners saves them from the negative effects of regular sugar. Well, here’s the bad news:
According to Dr. Alan Hirsch, M.D., a neurologist and founder of the Smell and Taste Treatment and Research Foundation, in Chicago, artificial sweeteners trick your body into thinking that you are eating regular sugar, and actually results in increased release of insulin into your bloodstream. This in turn causes your blood sugar levels to drop, which then triggers your appetite, tricking you into feeling hungry and resulting in overeating.
Further, and even more disturbing, is the connection between arterial sweetener and Alzheimer’s. First a little background. The first man-made excitotoxin was synthesized from seaweed. This became known as monosodium glutamate, or MSG. Since 1940, the amount of MSG added to prepared foods has doubled each decade.
By the early 1940’s, it was known that glutamate and aspartate were two of the most common transmitter chemicals in the brain. Also, that when their concentrations rise above critical levels, they become deadly toxins to the neurons containing glutamate receptors. Even smaller doses can damage these neurons without actually killing them. Today there are a large number of foods that contain excitotoxins. Identification becomes complicated due to the many names used to disguise these dangerous substances: MSG, hydrolyzed vegetable protein (which contains three excitotoxins and MSG), caseinate, beef or chicken broth, natural flavorings, aspartate (the main ingredient in NutraSweet), many spices, and cysteine.
Brain cells are maintained through carefully balanced chemical reactions. As we . mentioned previously, the two key neurotransmitters involved in the regulatory process are glutamate and aspartame. Their function is to stimulate neurons to grow. Greater amounts of these neurotransmitters are shown to kill those same brain cells.
The blood brain barrier in children is not fully formed; therefore, the risk of toxins entering their brain is highest during this period. In our modern society, it is also the time when young people ingest the most excitotoxins. And a diet high in simple sugars causes periods of hypoglycemia – opening the blood brain barrier – that then enables excitotoxins to enter the brain. These products precipitate hypoglycemia and nutritional deficiencies. This early damage leaves them highly vulnerable as they get older, greatly increasing the chances of neuro- degenerative disease. When excitotoxins are introduced into the body in liquid form (children drink an average of six sodas a day containing either aspartame or sugar), they penetrate the brain more quickly and completely than in solid form.
From the time aspartame was approved for public consumption in 1981 until 1990, brain tumors in people over the age of 65 increased 67%. We ingest, on the average, over 50% of our calories from foods loaded with excitotoxins. A healthy alternative is Naturlose. Naturlose is the brand name for tagatose, a naturally occurring ketose that is found in some dairy products and other foods. It has been patented as a low-calorie, full-bulk sweetener, and also the process to make it starting from whey, a dairy by-product. Naturlose has been determined to be a Generally Recognized As Safe (GRAS) substance in the U.S., with the FDA permitting its use in foods and beverages. Naturlose has also been determined GRAS for use in cosmetics and toothpastes, and in drugs.
Naturlose can currently be used as a sweetener in toothpaste, mouthwash, and other cosmetics, and can also be used as an excipient (non-active ingredient) in over-the-counter and prescription medications.
Naturlose. Quick Facts:
• The taste of sugar – far better than any low-calorie sweetener. Taste tests show
• that you can’t tell the difference between Naturlose and table sugar.
• No aftertaste like some other bulk sweeteners or high intensity sweeteners.
• Naturlose is 92% as sweet as table sugar.
• Unlike other sweeteners that require special tricks for baking, Naturlose browns » and bakes.
– Naturlose has anti-plaque, anti-biofilm, anti-halitosis, and non-cariogenic
• properties. It does not cause cavities and does not promote tooth decay – so
• dentists encourage its use.
• Naturlose doesn’t cause glucose spikes, so no sugar rush or sugar crash occurs
• Naturlose is a prebiotic – promoting general gut health by promoting healthy
– bacteria and inhibiting dangerous ones.

Benefits Of Naturlose:

• Weight Loss at Healthy Rate
– Diabetes (safe and beneficial for diabetics)
• Anti-hyperglycemic
– Anti-plaque, Non-cariogenic, and Anti-halitosis
• Prebiotic
• Fights Colon Cancer
• Anti-Biofilm
• Increases Beneficial HDL-cholesterol

Naturlose & Obesity. According to the American Obesity Association , approximately 127 million adults in the U.S. are overweight, 60 million obese, and 9 million severely obese. Obesity is linked to the following diseases: high blood pressure, type 2 diabetes, heart disease, stroke, gall bladder disease and cancer of the breast, prostate and colon.
Naturlose can become a vital tool in the fight against obesity. Studies show that Naturlose promotes weight loss when incorporated into a routine diet. Human clinical trials conducted on patients with type 2 diabetes and normal persons – at the Department of Endocrinology at the University of Maryland School of Medicine – showed that both the type 2 diabetics and normal subjects receiving the daily regimen of Naturlose (tagatose) for 12 months, gradually and consistently lost weight at medically desirable rates. BioSpherix is in the process of investigating Naturlose in various products and formulations to combat weight gain and diseases connected to obesity.

FRUITS: ARE THEY REALLY GOOD FOR YOU?

Do not be fooled. Sugar by any other name is sugar. Compound sugars are one small step away from simple sugar. The body reacts almost exactly the same to compound sugar as it does to simple sugar. There is no such thing as healthy sugar. All foods are broken down in glucose. Beyond a few pieces of in-season, non- hybridized*, grown in its own root system** – fruit per day, you do not need any extra sugar. It is hype, advertising, and false beliefs instilled by the mass marketers.
*Definition.
The process of hybridization has been in use since the 1960s. To better suit American tastes, growers breed fruits so they contain twice the sugar and half the fiber as their ancestors.
**Definition
Most fruit is not grown in their own root system, but hydroponically. This means the fruit is not absorbing the nutrients from the soil as they did for millennia. Unless it’s organically grown in its own root system, you are eating a sugar ball with little nutrients. When you eat a food devoid of nutrients, your body must use its store of nutrients to break down the food, thereby not having those nutrients available for other vital needs.
Sugars are generally classified as either simple or compound. Simple sugars have one molecule called a monosaccharide. Compound sugars consist of more than one molecule.
Composition of simple sugars
1 ) Disaccharides have two molecules.
2) Trisaccharides have three molecules
3) Oligosaccharides have up to 6 monosaccharide molecules.
Oligosaccharides are found mainly in breast milk and plants. These coat the mucus membranes and are present in saliva. By linking monosaccharide molecules together, sometimes in the hundreds and thousands, a very large molecule is formed called a polysaccharide.
Compound sugars include:
1 ) Lactose (glucose and galactose) is also known as “milk sugar.”
2) Lactulose (galactose and fructose) is not found in nature, but is manufactured.
3) Maltose (two molecules of glucose) is also known as malt sugar found in malt, grains, and fruits.
4) Sucrose (glucose and fructose) is found in sugar cane, sugar beets, and maple syrup.
Starch and glycogen are polysaccharide molecules stored in the liver to be used as fuel when the need arises. Cellulose is another polysaccharide molecule that cannot be digested by humans because they do not have the necessary enzyme to do so.
Simple sugars save the body the extra step of breaking down a compound sugar. Some simple sugars can be found in the following:
I ) Galactose comes from plants.
2) Glucose is the type measured in the blood and commonly called dextrose on labels. It is found in fruits and honey.
3) Mannose comes from the manna ash tree and is always converted into mannitol, a sugar alcohol, by the body before use.
4) Acesulfame – an artificial sweetener
5) Alitarne – an artificial sweetener
6) Aspartame – an artificial sweetener
7) Classification of Carbohydrates – a listing of the classification of carbohydrates
8) Fructose – the sugar formed in fruit
9) Lactose – the sugar formed in milk
10) Molasses – definition and types
11) Stevia – describes a natural sweetener that has been available for centuries
12) Sugar Alcohols – the characteristics and the problems of these sweeteners
13) Tagatose – an artificial sweetener

THE DARK SIDE OF MILK

New research by Dr. Alan Hirsch, M.D., a neurologist and founder of the Smell and Taste Treatment and Research Foundation, in Chicago. Dr. Hirsch has uncovered some amazing facts. He explains that the taste and smell of the foods we eat can effectively turn off or on the appetite center in the brain. His research showed that certain smells caused overweight people to reduce their cravings, and therefore eat less. He found that foods cooked with aromatic ingredients like garlic, onions, herbs and spices satisfy the appetite more completely.
So, you ask, how does that apply to milk? According to Dr. Hirsch, milk is so bland that the satiety center in the brain doesn’t respond to it the same way it does other foods. As a result, people tend to drink excessive amounts of milk. Just a single cup of whole milk contains 150 calories. A glass of milk contains at least two cups: that’s 300 calories a glass, the equivalent of a small meal that won’t even register on your appetite center. Further, milk is one of the most allergy-producing substances on earth. Everyone has a lactose intolerance – the only variance is the degree of intolerance – because, as we age, we produce less of the enzyme lactase, which is needed to digest lactose – the type of sugar in milk. 80% of the people in the world has a lactose intolerance. Lactose, is a from of sugar in milk that triggers an insulin reaction.
Fact: through eight million years of evolution, man did not consume milk. Milk only became available with the domestication of cattle 10,000 years ago. But no other mammal drinks the milk of a different species. The milk of herbivores (cows and goats) is designed for an entirely different digestive system than ours. Drinking low fat or skim milk does not help. It is the sugars and foreign proteins in milk that are the real danger. The fat actually inhibits the absorption of these sugars and proteins.
We must be aware there are good and bad sources of calcium. Milk is among the top three foods causing allergies (the others being grains such as wheat and corn, and peanuts). Dr. Neal Barnard. Problems in children: can cause diabetes and anemia. Problems in adults: Potential for arthritis, anemia, infertility in women and cancer. Skim or non-fat milk contains sugar in the form of lactose, which causes an insulin spike, setting off the appetite control center in the brain. The more milk you drink, the greater the risk. Milk drinkers are prone to osteoporosis. This is because excess consumption of calcium from milk causes a deficiency of magnesium in the body, resulting in a loss of bone density later in life. This does not occur when gaining calcium from leafy green vegetables because the vegetables have a much higher ratio of magnesium to calcium Solution: Soymilk. Soymilk contains no dairy, but is high in calcium and protein and low in saturated fat.