Healthy Eating: It’s Time for a Revolution

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What is Healthy Eating?

How is it that the vast majority of people are talking about a form of eating called Healthy Eating? It’s a universal expression echoed by almost everyone. The idea has rolled over the population like a massive juggernaut.

The definition is pretty much the same regardless of the source:

• the government
• individuals
• dietitians
• doctors
• universities
• groups and organizations

They all preach basically the same approach. Healthy eating is a diet that is:

• low in fat
• angled toward vegetarianism
• high in grains, fruits, and vegetables
• if meat is included it must be lean
• reduce the intake of junk food including sugar

The main scourge of healthy eating say the proponenets would be the consumption of animal fat, particularly saturated animal fat.

How is it that the healthy eating diet evolved? We’re told that science has proven that fat is bad for us; that fat and cholesterol are the primary cause of heart disease.

The media leads in the distribution of these healthy eating messages. All the celebrities champion the healthy eating mantra. We’re told by celebrity Drs., such as Dr. Oz, what healthy eating is all about: eat broccoli every day. Dr. Oz is a surgeon as I understand it and I wonder when he ever had the time to truly search the studies on nutritional biochemistry.

Worse yet, if even he did, studies are often biased, misinterpreted, nnd accepted for publication only if they meet the requirements of a particular belief system such as fat and cholesterol cause heart disease.

This is exactly what happened during the last sixty years. Our healthy eating of today grew from a belief system, from an agenda, and much like a disease, it infested our society, our culture, and the world’s culture until it became one of the most powerful dogmas in all of dietary history.

Two million years of nutritional anthropology was just trashed to create the notion of modern-day healthy eating. We can’t afford 100 years of so-called science to quash 2,000,000 years of human experience.

Plus, the science is clear and has been so for more than fifty years, it’s just that few read the real science and allowed belief systems to rule the day.

Since the popularity of a carbohydrate-restricted diet soared in 2002, a group or researchers has show that it is far superior to the low-fat diet and prevents or eliminates many degenerative disease states.

The Revolution is upon us but the Establishment will not cave because it must defend its belief systems. Thomas Kuhn showed this in his book The Structure of Scientific Revolution. There he spelled out how futile it is to ask science to look at new ideas.

This Revolution must be led by the people, people who really care about their health and don’t want to any longer be held captive by the Establishment.

What’s the Outcome of Consuming this Dietary Regimen?

Diseases of civilization are rampant:

• diabetes
• osteoporosis
• heart disease
• cancer
• neurological disorders
• inflammatory diseases
• obesity

The list is far longer, yet on and on we go, allowing the medical establishment to look for the causes of these diseases as if we did not already know the answers. But no one wants to change their thinking because they say it’s already figured out.

The experts’ heads are stuck in the sand.

Here’s a term everyone must become familiar with: Glycation. This is the primary cause of all of these diseases, not fat and cholesterol. I’ve written about it on this site and it’s my goal to help people realize that they are killing themselves by consuming a high carbohydrate diet.

And this includes all the “healthy” whole grains, fruits, and many vegetables that people consume everyday.

People, come to understand the facts and save yourself from the carbohydrate scourge. I’m ushering in a new era that places the blame for many diseases on the healthy eating regimen that exists today. The emphasis was that carbs were involved in obesity, not disease. I want to change this and shift the focus to diseases cauaed by consuming carbohydrates, even so-called “healthy” carbohydrates such as fruit.

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.

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.