Carbohydrates Rather than Fat Are Harming Our Health

Today’s Leading Opinions Deal More in “Beliefs” Rather Than Scientific “Facts”

Eating carb-containing foods in large quantities is actually hazardous to your health. These scientific truths were uncovered in 1987 with the introduction of the Glycation Theory of Disease.

This was about 30 years after cholesterol and fat were blamed for heart disease and other diseases. That was a major blunder.

Here, in the 21st century, the dangers of this food becomes apparent:

• carbs digest and become glucose or blood sugar
• the outcome of glucose pouring into the blood is that the body rapidly converts glucose to body fat
• obesity continues to grow and is tied tightly to an ever-increasing intake of carbohydrates
• medical and health authorities shouted down Dr. Robert Atkins

Recent research since 2002 confirms the optimizing effects of the low-carb lifesyle:

• Dr. Atkins made many mistakes in his understanding of carbohydrate metabolism but knew they were bad
• the limited view that carbs were only implicated in weight control obscured many other dangers
• it’s only now that we’re learning that carbs increase cholesterol
• fat eating, in a carb-restricted diet, lowers cholesterol

We Need to Watch Our Carbohydrate Intake

Today, people talk about “good” carbs and “bad” carbs: refined vs. unrefined. All carbs are the same; they all digest to glucose and it’s the glucose that’s the bad actor because it binds to tissue proteins and becoming a glycated protein.

This is where the trouble begins as one glycated protein binds to another and your body’s tissues are glued together. All diseases of aging, all degenerative diseases arise from this glycation process.

Be very careful about your carbohydrate intake.

Carbohydrates are the Cause of Most Diseases via Glycation

It Turns Out that Many Degenerative Diseases Are Caused by Carbohydrates: Are You Surprised?

Since 1987 and the release of the Glycation Theory of Aging, there are now many published papers that describe the damaging effects of glucose-derived glycation end products:

• diabetes
• obesity
• heart disease
• even osteoporosis
• neurological diseases including bi-polar disorder, alzheimer’s disease, and parkinsons and many others
• aging skin and all body proteins

Glycated Proteins: 5,000 Plus Medical Research Papers Published Since 1984

I Rarely Find Anyone, Lay Public, Medical Doctor, or Scientist Who Has Ever Heard About Glycated Proteins

Why? Because everyone is still stuck on fat and cholesterol.

My mission: to teach you about glycated proteins that arise when a glucose molecule attaches itself to your body’s structural proteins including your DNA and RNA.

Forget cholesterol, that’s old news.

Since the collective wisdom and thinking process ended when cholesterol got blamed for heart disease and other diseases, looking at other possibilities stopped.

Even though all these papers have been published, our policy wonks fail to look at the data.

Diabetes Free Mini-Course

I’ve Written a 4 Part Mini-Course About Diabetes and Include Content Never Before Available

The Medical Establishment has been unable to do anything about the epidemic rise in diabetes.

Projections suggest that 30 Million people will receive a diagnosis of diabetes by 2020. Read more

Glycation: the Cause of Most Degenerative Diseases

Glycation is a Major Killer

Harman’s Free Radical Theory of Aging was the early belief as to the causes of aging.

But the newest theory presented in the mid-1980’s was Dr. Anthony Cerami’s Theory on Glycated Proteins and their effect on aging.

Diabetes is a model of rapid aging. The normal aging process that occurs in non-diabetics accelerates when a person is diabetic. Dr. Cerami focused his initial work on this disease.

Few People Have Heard Anything About Gycation

Dr. Cerami wrote:

“As people age, their cells and tissues change in ways that lead to the body’s decline and death. The cells become less efficient and less able to replace damaged materials.

At the same time, tissues stiffen. For example, the lungs and the heart muscle expand less successfully, the blood vessels become increasingly rigid and the ligaments and tendons tighten.

Older people are more likely to develop cataracts, atherosclerosis, and cancer, among other disorders.

Few investigators would attribute such diverse effects to a single cause.”

It’s Only Recently that the Hazardous Biological Effects of Glycation Have Been Understood

Food chemists from 100 years ago understood the process by which glucose binds to proteins, but biologists were unaware of this process and how it would contribute to disease development.

The chemical reaction was known as the Maillard or browning reaction, the same way meat browns when cooked.

• glycated proteins cause the vast majority of degenerative diseases
• glucose or blood sugar is the offending agent
• diets high in carbohydrates are dangerous
• glucose from carbohydrates binds to tissue proteins, gluing them together
• glucose binds non-enzymatically in a hap-hazard way
• one glycated protein binds to the one next to it and a chain reaction forms

Glucose Also Binds to RNA/DNA, Your Organs, and Blood Vessels

We are all made of proteins that provide our structure and glucose attacks all of them: brain, skin, eyes, organs; everything.

The Medical Establishment is hardly aware of this condition. Patients are encouraged to eat carbohydrates that yield glucose upon digestion. Talk about a dangerous way to eat. Eat fat and reduce carbohydrates.

The focus is still on fat. Fat was never the problem, it was always carbohydrates.

Now, the degenerative diseases are increasing exponentially with the rise in carbohydrate intake.

• arthritis
• heart disease
• genetic problems
• diabetes
• heart and blood vessels
• repair and maintenance mechanisms wear and tear
• eyes become damaged
• skin loses its elasticity
• brain tissue deteriorates
• the list of problems caused by glycation is very long and scary

You Can Avoid Glycation by Consuming a Low- or Carbohydrate-Restricted Diet

Thousands of studies prove that glucose isn’t the inert, non-reactive, non-dangerous substance that most biologists believed it was for the last century.

We consume lots of glucose and we’re constantly building the deadly, irreversible glycated protiens driving us to premature disease and death.
This data shows that glucose and glucose-derived glycated proteins are involved in and speed-up the aging process in all individuals.

Glycation is the main reason that I advocate a low- or restricted-carbohydrate diet.

It Makes NO Difference if the Carbs are Processed, Such as White Flour, or Unprocessed Foods Such as Whole Grains

All carbs digest to glucose and fructose, or fruit sugar, is more dangerous than glucose.
You should reduce your carbohydrate intake to maintain good health and slow the aging process.

My books describe glycation in detail and outline the hazards of carbohydrates. They also show how to correctly follow a low-carb diet. The popular Atkins’s program is full of flaws — learn how to eat healthy, stay away from dietetic and medical advice about what to eat. They’ll still living as if it’s the early twentieth century.

The Cause of Diabetes is Carbohydrate Over-Consumption

Now, that’s an Earth-Shattering Statement that’ll Rock the Medical Establishment

What’s the cause of diabetes?

It’s still a seeming mystery even eighty years after insulin was discovered.

Diabetes is characterized by a physiological state in which the body’s whole metabolism becomes deranged and out of control. Researchers still grapple with the enormous complexity of this disease.

Obesity and diabetes are tightly associated and obesity is just as complex in it’s causes as is diabetes. But, obesity has only one cause and the solution is a simple one. Does that mean that the solution to the cause of diabetes may also be simple?

Hmm….

The Primary Fuels for the Body’s Cells are Sugar and Fat

Is the Use of These Fuels Related in the Cause of Diabetes?

Blood sugar (glucose) control has been and is the primary medical treatment for the cause of diabetes. The use of blood sugar lowering drugs is the focal point of diabetic control.

High blood sugar is what leads to a diagnosis of  Type 2 diabetes.

What has also been known is that there’s a serious disturbance in the body’s handling of fat:

• free fatty acid levels increase
• triglyceride levels increase
• there’s an excessive increase in body fat accumulation in various tissues including muscle

What’s unclear is whether the breakdown in the body’s handling of fat is a result of the diabetic state OR is it actually a primary cause of diabetes?

Improper Fat Handling is Actually the Cause of Diabetes

Why? A diet high in carbohydrates (typical diet for most of us) profoundly disturbs the way the body handles its fat fuel!

Since the 2002 explosion in interest about the low-carbohydrate diet (by the people and by scientists) amazing new information has evolved over the healthful effects of carbohydrate restriction.

It was always just stated that fat was bad and carbohydrates were good. Believe it or not, few ever relied on the scientific facts when making this statement.

Although the medical establishment continues to condemn the low-carbohydrate diet, the cracks in the dam are going to make their position obsolete.

Researchers have found that:

• the low-carbohydrate diet improves sugar control and fat control even if no weight loss occurs — that’s crazy
• risk factors for heart disease and other diseases decrease better on a low-carb diet than a low-fat diet — that’s crazier yet!
• but you can lose weight more easily with low-carb because this diet style causes people to automatically eat 500-1,000 less calories each day with no effort on their part — how crazy is that?

Here’s Why the Magic of the Low-Carbohydrate Diet Works

When cell enzymes, which process fuel, are exposed to carbohydrates, there are several major changes that occur:

• the primary enzyme responsible for converting carbohydrate into fat (did you know that carbohydrates convert to fat?) increases in quantity and in its rate of action
• it converts carbohydrates into fat and this new fat stores in the body’s fat tissues and in muscle as well
• carbohydrates derange the action of many fuel use-based enzymes and fat-handling breaks down and sugar control gets all whacked out
• the sugar problem, then, comes after fat metabolism breaks down
• this is the primary breakdown arising from eating a high-carb diet
• unfortunately, there are very few researchers and far fewer medical clinicians who understand these biochemical pathways

What’s Causing the Rapid Rate of Increase in Type 2 Diabetes?

Our modern diet of a high intake in carbohydrates and our inactive lifestyle work in combo to drive the ever-increasing rise of obesity and type 2 diabetes.

If people would eat fewer calories and increase their physical activity level, this could lead to a reversal of some of the damaging events.

Compliance to this combination has proven to be extremely difficult:

• eating high-carbohydrate diets turns on fat-making from carbohydrates
• fuel levels in the blood decrease and as this new fat stores then hunger sets it because there’s little fuel in the blood
• insulin’s primary job is to control the release of fat from the fat cell
• carbohydrates increase insulin release and two things happen: 1) more fat is made from carbohydrates and 2) fat stays locked in the fat cells
• this deadly scenario plays around the clock as the body is driven into a storage mode
• there’s only one way out: carbohydrate restriction

There’s One Researcher Who Understands the Facts Described Above — In Fact, He Discovered Them But, He Advocates the Use of Drugs to Increase Fat-Burning in the Body’s Tissues

The belief that fat is bad and carbohydrates are good taints the research projects of most scientists. That’s what happened to the man who was a leading diabetes worker, Dr. J. Denis McGarry.

He found that it was the inability to burn fat that was leading to the diabetes epidemic. But he died before he had a chance to really figure out that the diet approach was the way to increase fat-burning, not drugs.

Because our researchers have been held captive by their love of and their passion for what they believe is the health-giving nature of carbohydrates (and the supposed hazards of fat), the vast majority have never studied fat metabolism.

I did, in fact I got a PhD in fuel metabolism.

Now, I know when you eat more fat and restrict carbohydrates, fat-burning increases within a matter of hours in all the body’s tissues.

In fact, in about two weeks, the brain and central nervous system will receive 75% of their fuel from a form of fat called ketone bodies.

This is just what we want — no drugs involved:

• you’ll lose weight
• your health will improve
• your energy will go through the roof because fat is the body’s primary fuel
• you’ll exercise more using a variety of styles including walking, resistance training, and the newest and one of the most powerful forms of exercise — vibration training
• what I’m teaching you are the Ultimate Diet Secrets

So, I’ve now shown that the primary cause of diabetes is a too high intake of carbohydrates which is also responsible for causing you to eat too many calories.

My Ultimate Diet Secrets lite book teaches the whole process of weight control including diet and my Net Carb Scam is a book about diet — everything you need to know about what food to eat — nothing else out there has ever looked at the science of eating as this book does. You’ll realize that when you see the science references I list (if references float your boat).