- “Nutrition is a personal matter, as personal as your diary or income-tax report. Your nutrition can determine how you look, act, and feel; whether you are grouchy or cheerful, homely or beautiful, physiologically and even psychologically young or old; whether you think clearly or are confused, enjoy your work or make it a drudgery, increase your earning power or stay in an economic rut. The foods you eat can make the difference between your day ending with freshness which lets you enjoy a delightful evening or with exhaustion which forces you to bed with the chickens. To a considerable degree, your nutrition can give you a coddled-egg personality or make you a human dynamo. In short, it can determine your zest for life, the good you put into it, and the fulfillment you get from it.” Adelle Davis, Lets Eat Right To Keep Fit (1954)
- “You determine how you will feel throughout each day by the type of breakfast you eat. You can produce inefficiency in yourself by eating too little food or too much of the wrong kind of food. Your breakfast establishes how readily your body can produce energy that day or, more specifically, the amount of sugar in your blood. Your energy production which corresponds to the quality of sugar available, determines how you think, act, and feel. Energy is produced in your body by the burning (oxidizing) of sugar alone or sugar and fat together. Only when the blood plasma contains adequate amounts of sugar can each cell select the quantity it needs. The amount of sugar in the blood is an index of the quantity available to each cell.
Thousands of blood analyses have shown that a normal person who has not eaten for 12 hours has 80 to 120 milligrams of sugar in about 1/2 cup (100 cc.) of blood. This figure, known as the fasting blood sugar, depends on the kind and amount of food eaten at the previous meal. The average is 90 to 95 milligrams. At this point energy is rather well produced. As the supply of blood sugar is used, energy is produced less readily, and lassitude sets in. When the sugar falls to about 70 milligrams, hunger is experienced, and lassitude gradually becomes fatigue. If the blood sugar drops to about 65 milligrams, a craving for sweets is often noticed and/or “growling” in the intestines. A continued drop is the sugar supply causes fatigue to become exhaustion. Headaches, weakness, and wobbliness often occur; palpitations of the heart may be noticeable; the legs may suddenly give way; nausea and even vomiting are often experienced.
The cells of the nerves and brain can produce their energy only from sugar, never from fat by itself or protein. Even when the amount of sugar available to the cells decreases only slightly, thinking becomes slowed and confused, and nerves become tense. The person whose blood sugar falls below normal becomes aggressively more irritable, grouchy, moody, depressed, and uncooperative. Since the brain derives its energy only from sugar, blackouts or fainting may occur if the supply drops dangerously low.
On the other hand, if your food intake is sufficiently adequate to cause your sugar to increase above the fasting level, energy is easily produced; you feel wonderful and full of drive. Your thinking is quick and clear. You have no desire to eat; sweets seem distasteful. Your disposition is at its best, your attitude gracious, cheerful, and co-operative. At this level, life is good.” Adelle Davis, Lets Eat Right To Keep Fit (1954)
- “Judging by present and past statements of the American Dietetic Association, I think some kind of institutional brain defect might account for their recommendations. Although the dietetic association now feebly acknowledges that sugars don’t raise the blood sugar more quickly than starches do, they can’t get away from their absurd old recommendations, which were never scientifically justified: “Eat more starches, such as bread, cereal, and starchy vegetables–6 servings a day or more. Start the day with cold (dry) cereal with nonfat/skim milk or a bagel with one teaspoon of jelly/jam. Put starch center stage–pasta with tomato sauce, baked potato with chili, rice and stir-fried beef and vegetables. Add cooked black beans, corn, or garbanzo beans (chickpeas) to salads or casseroles.”
The Dietetic Association’s association with General Mills, the breakfast cereal empire, (and Kellog, Nabisco, and many other food industry giants) might have something to do with their starchy opinions. Starch-grain embolisms can cause brain damage, but major money can also make people say stupid things.
Starting with the insulin industry, a culture of diabetes and sugar has been fabulized and expanded and modified as new commercial industries found ways to profit from it. Seed oils, fish oils, breakfast cereals, soybean products, and other things that were never eaten by any animal in millions of years of evolution have become commonplace as “foods,” even as “health foods.”” Raymond Peat, PhD, Glycemia, starch, and sugar in context
- When sugar (or starch) is turned into fat, the fats will be either saturated, or in the series derived from omega -9 monounsaturated fatty acids. When sugar isn’t available in the diet, stored glycogen will provide some glucose (usually for a few hours, up to a day), but as that is depleted, protein will be metabolized to provide sugar. If protein is eaten without carbohydrate, it will stimulate insulin secretion, lowering blood sugar and activating the stress response, leading to the secretion of adrenalin, cortisol, growth hormone, prolactin, and other hormones. The adrenalin will mobilize glycogen from the liver, and (along with other hormones) will mobilize fatty acids, mainly from fat cells. Cortisol will activate the conversion of protein to amino acids, and then to fat and sugar, for use as energy. (If the diet doesn’t contain enough protein to maintain the essential organs, especially the heart, lungs, and brain, they are supplied with protein from the skeletal muscles. Because of the amino acid composition of the muscle proteins, their destruction stimulates the formation of additional cortisol, to accelerate the movement of amino acids from the less important tissues to the essential ones.)” Raymond Peat, PhD, Glycemia, starch, and sugar in context
- “The foods highest in phosphate, relative to calcium, are cereals, legumes, meats, and fish. Many prepared foods contain added phosphate. Foods with a higher, safe ratio of calcium to phosphate are leaves, such as kale, turnip greens, and beet greens, and many fruits, milk, and cheese.” Raymond Peat, PhD
- “When the idea of “glycemic index” was being popularized by dietitians, it was already known that starch, consisting of chains of glucose molecules, had a much higher index than fructose and sucrose. The more rapid appearance of glucose in the blood stimulates more insulin, and insulin stimulates fat synthesis, when there is more glucose than can be oxidized immediately. If starch or glucose is eaten at the same time as polyunsaturated fats, which inhibit its oxidation, it will produce more fat. Many animal experiments show this, even when they are intending to show the dangers of fructose and sucrose.” Raymond Peat, PhD, Sugar issues
- “But in energy-deprived humans, increases of adrenaline oppose the hibernation reaction, alter energy production and the ability to relax, and to sleep deeply and with restorative effect.” Raymond Peat, PhD, Thyroid, insomnia, and the insanities: Commonalities in disease
- “Yes. The first thing when your blood sugar falls because your liver hasn’t stored enough glycogen to turn into glucose, the first reaction is for adrenaline to increase to try to squeeze more glycogen into your circulation, for your brain primarily. And when the glycogen is absolutely gone, the adrenaline keeps activating the breakdown of fat and provides increased amounts of circulating fats to make up for the lack of sugar. But, after the fat becomes a source of energy, your cells still need some sugar to maintain their basic processes, and so they turn protein into sugar. And to do that, they increase cortisol, which breaks down gland (thymus is the first to go). And the cortisol will eat up your muscle and skin and immune system pretty quickly to feed your heart, lungs and brain, to keep them alive. So every time your blood sugar falls, you’re shifting over to fat metabolism and breaking down protein, so that your muscles are one of the places that store glycogen. So as your muscles get smaller, then more burden is put on your liver to keep your blood sugar steady and that makes your liver progressively suffer, and eventually it gets to the point that your brain isn’t getting either the right energy or the right kind of energy. One of the things that happens with aging, is that we progressively, from the time we are born, at birth, we’re very highly saturated in our fats, because they’ve been formed from glucose in utero. And we can only make saturated, mono-unsaturated and omega-9 unsaturated fats when we’re supplied with either sugar or protein. But once we start eating in the ordinary environment, our tissues start loading up on the polyunsaturateds from the environment. By the time a person is 40, the brain is pretty full of either the arachadonic acid series or, if they have eaten a lot of fish, there will be mostly the long highly unsaturated fats, mostly the DHA type of fish-oil derived omega-3 fats. And even with a pretty average diet, the old person’s brain is very highly biased towards the DHA type fats. And if you look at Parkinson’s Disease, their favorite genetic protein — that some people like to say is the cause of Parkinson’s Disease, synuclein — is the Parkinson’s equivalent of the glutamine repeat of Huntington’s, or the amyloid, or tau fibrils of Alzheimer’s Disease. Each disease tends to have its own protein that goes haywire. In the case of Parkinson’s, it’s the alpha-synuclein . And DHA, the fish type of unsaturated fat, causes the synuclein protein to change to its toxic form that appears in Parkinson’s Disease. And saturated fats can protect against that. in Parkinson’s you can see the role of fat, inclining the brain towards that degenerative change in the protein. And since pretty much everyone in the environment accumulates these highly unsaturated fats, especially in their brain, but in all tissues with aging, by the time you’re 30 or 40, you become more and more susceptible to all of the degenerative, inflammatory diseases, very much in proportion to the unsaturated fats. And you can find the breakdown products corresponding to the seriousness of Alzheimer’s Disease or Huntington’s or Multiple Sclerosis. The specific breakdown products, such as acrolein, which comes largely from the omega-3 fats, the various reactive break-down products show that these unstable fats are breaking down at an increased rate in the degenerative brain conditions.” Raymond Peat, PhD, Autoimmune and Movement Disorders Interview Transcription
- “The ratio of calcium to phosphate is very important; that’s why milk and cheese are so valuable for weight loss, or for preventing weight gain. For people who aren’t very active, low fat milk and cheese are better, because the extra fat calories aren’t needed.” Raymond Peat, PhD, Calcium to Phosphorus Ratio of Vegetables and Fruits by Rob Turner, Functional Performance Systems
- “The foods highest in phosphate, relative to calcium, are cereals, legumes, meats, and fish. Many prepared foods contain added phosphate. Foods with a higher, safe ratio of calcium to phosphate are leaves, such as kale, turnip greens, and beet greens, and many fruits, milk, and cheese.” Raymond Peat, PhD, Calcium to Phosphorus Ratio of Vegetables and Fruits by Rob Turner
- “Recent publication are showing that excess phosphate can increase inflammation, tissue atrophy, calcification of blood vessels, cancer, dementia, and, in general, the processes of aging.” Raymond Peat, PhD, Phosphate, activation, and aging
- “More on Keto…..To me this diet is just a 1-way ticket to living in survival mode, a sympathetic stressed state and hypothyroidism. The stigma is that carbohydrates cause diabetes, weight gain and they are the devil. Unfortunately that is so far from the truth…its all about how they are being used and the body we are putting them into. What is your history? What kind of carbs are you eating? How often are you eating them? What are you eating them with? What is the balance of P and F in relation to the carbs you are taking in? Are you adding them back in after not eating them for a long time? Have you over indulged in them? Are you living in a stressed state, have a suppressed immune system, etc which alters how you break them down, etc? There are so many reasons we have think about before we blame carbohydrates.
Do I agree that maybe some of us need to cut back on OR cut out carbohydrates such as donuts, cake, pizza, bread, pasta, grains, candies and eating out…FOR SURE! Are things like fruits and starches (roots and squashes) bad for you….definitely NOT!
We need stored glucose for many reasons: an important source of energy that is needed by ALL cells and ALL organs in our body such as muscles and brain, assist with the conversion of thyroid (T4->T3 in the liver, assists with energy for a growing fetus, helps us with over all energy, prevents crashes, prevents anxiety, regulates sleep…among the 100 important qualities of glucose in the body. Yes some organs use protein and fat for energy at times, but it is NOT our primary source of energy.
Here is the thing…when you go on a very low carbohydrate diet, you remove all grains, as well as most fruits and starchy vegetables. Removing the damaging refined grains can explain the initial weight loss and health boosts often seen on a low carb diet. But major changes in carbohydrate consumption will affect thyroid hormones. You prevent the storage of glycogen in the liver, the conversion of thyroid hormone thus creating the illusion of hypothyroidism….and not to mention now you do not have thyroid hormone for cellular energy production so all organs cannot do what they want to do, are designed to do, etc.” EastWest Healing
- If we are consuming foods the body cannot break down, whether it due to low digestive juices or because we are eating foods we humans were not designed to eat, what is going to happen?
Bloating, gas, constipation, diarrhea, abdominal pain, fatigue, vitamin and mineral deficiencies…anyone familiar with these symptoms?
Foods such as grains, beans, an excessive consumption of cruciferous veggies and leafy greens (particularly raw), lentils, breads, nuts and seeds, and alcohol are some of your leading offenders when it comes to foods responsible for increased bacterial overgrowth in the gut. This is where the whole question of “what’s healthy?” can get very obscured.
Prepared properly, and in a body with optimal digestive function, these foods might not be such huge offenders, but in a body with compromised digestion these foods are facilitating chronic inflammation and metabolic destruction.” EastWest Healing, SIBO – Small Intestinal Bacterial Overgrowth