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Archive for February, 2012

Is Alzheimer’s Disease Preventable?

Tuesday, February 28th, 2012

Alzheimer’s Disease is the heartbreaking incurable disease that results in aggressive memory loss and dementia.  Alzheimer’s Disease ends in death approximately 8 years after diagnosis.  It is estimated to triple over the next forty years.  At this time the greatest number of institutional patients in the United States are Alzheimer’s patients.  This horrid disease doesn’t stop at memory loss.  Symptoms include physical coordination loss, bowel, urinary control loss, and personality changes.  Alzheimer’s Disease is more common in Western societies than everywhere else.  I see many of these individuals in my professional capacity.  It breaks my heart to see these bright vibrant individuals decline to an empty shell.

At this point, it is theorized that our diet is the main cause.  The Western Diet with it’s high sugar, highly refined carbohydrates,and high amount of animal fats compounded with low intake of alkaline vegetables and fruits, not only puts the body completely out of balance but it also places toxins in the body.  These toxins cause a constant crisis within the body.  It is little wonder that the United States has so many Alzheimer’s patients.

With the cause supposedly known, doing the reverse should theoretically stop or postpone the onset of Alzheimer’s.  Simple healthy diet changes should stop or prevent Alzheimer’s Disease.  The hard part in this society is stick to a well-balanced healthy diet with so many temptations out there.

Why Wheat Can Harm Us. Part 3 Profits

Sunday, February 12th, 2012

Profits drive many industries in the United States.  The food industry is a profit industry.  This industry at times have ignored health concerns over profit margin.  One example is the use of partial-hydrogenated vegetable oils, another is the way packaged cereals are produced.  Many dry cereals are produced by a process called “extrusion”.  Grains are put into a machine call an “extruder”.  This machine forces the grains out of a hole at high temperature and pressure.  This process turns the grains into different shapes.  Then a blade slices off each shape.  The shapes are then sprayed with a coating of oil and sugar to make the cereal milk proof.  Most of the nutrients are destroyed during this process, so the cereal has to be fortified.  This is a cost cutting process.

Prior to the 1940′s ,most wheat that was used was a hard wheat or “red” wheat.  In the late 1930s a different type of wheat was introduced into the United States.  This wheat was considered as a “soft” variety.  This wheat originating from Europe, had a higher protein (gluten) content.  This type of wheat caused the breads to rise higher, the biscuits were fluffier, etc.  At first it was harder and more expensive to obtain this flour.  But as time went on this flour became the norm.  After WWII, the consumption of wheat increased.  With fast food restaurants industry emerging, by the 1970′s wheat in the form of hamburgers, muffins, donuts, and hot dogs was the single most food consumed.

Gluten problems started increasing by the 1990′s.  In a study done with service men, the difference in the amount of gluten-intolerance cases increased 4 fold between 1954 and 2008.  Diseases such as diabetes, obesity, mental health, and vascular problems have all increased proportionately with the amount of wheat being consumed.  In the 1940s wheat and grains were 20% of a meal, now wheat is about 80% of the meal.  The U.S. Department of Agriculture suggests that we eat bread only from whole grains.  But with only the ”soft” wheat the major flour available, how is that possible? 

One final note, the food industry is finally understanding the need for gluten-free foods and cereals.  It is of course making a good profit.

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