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Idaho leads world in "Fat Pill" production
(Aug 25, 2006)
Boise, ID – Shh, shut up, gather ‘round, listen up girl friends. If the
U.S. government applied the same rules to the potato industry that they do
to the tobacco industry, the label on a sack of Idaho’s Russets would read,
“Caution: This product is hazardous to your
health. Known to cause huge insulin increases resulting in death from high
cholesterol, arteriosclerosis, diabetes, and heart attack.”
Of course, as a Libertarian, I am not suggesting the government add the
above label to Idaho’s “Famous Potatoes.” In fact, for individual rights,
free market, and the Trophoblast Theory of Cancer reasons too lengthy to go
into here, the government should remove their caution labels from tobacco.
(Note: For example, Superman (the actor’s) wife, who never smoked a day in
her life, died of lung cancer last year. If she, a non-smoker, died
of lung cancer without smoking, how does one prove that smokers who
died of lung cancer didn’t die of the same “mysterious” cancer trigger that
she died from instead of from tobacco? See Prof John Beard’s work in
Embryology, Edinburgh University, circa 1900, which shows that unless a
diploid totipotent cell already exists at the cancer site (some 28% miss
their naturally-targeted gonads during fetus development), it is
biologically impossible for tobacco (or ultraviolet light or asbestos) to
“trigger” the meiotic meiosis cell reduction to the trophoblast level.
digress. Back to the scene of the crime: heart attacks, diabetes,
arteriosclerosis, and obesity caused by a high-carb, low-fat, low-protein
In the NY Times bestseller, Protein Power, by Drs. Michael and Mary
Eades who have treated thousands of patients, they say in their chapter
titled “Cholesterol Madness:”
America people have become accustomed to thinking of cholesterol as an evil
destroyer of health. The average American is not even sure what cholesterol
is exactly; only that it’s “fat in your blood” and “it’s dangerous.” In
fact, nothing could be further from the truth: cholesterol is absolutely
essential for life, and falling levels of cholesterol are a grave sign,
often a marker for cancer.
Cholesterol isn’t even really a fat; it’s a pearly white waxy alcohol with a
soapy feel. Every cell in your body requires cholesterol to maintain the
structural integrity of its cell membrane, to control the flow of water and
nutrients into the cell and waste products out. Your nerves and your brain
require cholesterol for normal electrical signal transmission.
uses the cholesterol molecule as a building block for many important
hormones: the sex hormones (estrogen and testosterone) and your body’s
natural steroid, hydrocortisol.
Cholesterol in the bile your liver makes, aids in the digestion of fatty
food and helps you absorb fat-soluble vitamins A, D, E, and K from food.
Cholesterol gives your skin the ability to shed water.
in your body can make it. In fact, only about 20 percent of the cholesterol
in your blood comes from your diet. Your body (primarily your liver) makes
the vast majority (80 percent). To ensure your cells always have plenty, if
there’s not enough coming in, the cells pick up the slack and make more.
That’s why simply cutting back on dietary cholesterol often doesn’t cause
much of an improvement in blood cholesterol levels.
standard low-fat diet approach to treating cholesterol actually causes the
cells of your body to have to make more cholesterol for vital functions.
Control over how much the cells make lies within the cells themselves. When
the supply in the cell runs low, the cell can either make more cholesterol
or send messengers to the surface of the cell to collect some from the
plays a key role here: it revs up the cells’ cholesterol-manufacturing
machinery, building up a surplus within the cell, making it unnecessary for
the cell to retrieve any from the bloodstream, and thereby allowing excess
cholesterol to build up in the blood.
a diet that reduces insulin levels (high protein, low carbohydrate), you
reduce the signal telling the cells to make cholesterol; they must harvest
it from the blood to have enough, and your blood cholesterol levels –
especially the “bad” LDL – fall rapidly. Even while eating a diet that
contains red meat, egg yolk, cheese, butter, and cream, as long as you
control your insulin output, your cholesterol will remain in the healthy
180-200 mg/dl range with the LDL/HDL ratio under 3. And the extra dietary
fat will actually raise the HDL – “good” cholesterol – level in your blood.”
For 700,000 years before the Egyptians, humans evolved eating a diet high in
protein: meat, nuts, berries, and fat. When farming was discovered and
humans switched to an agricultural diet high in carbohydrates – wheat,
barley, potatoes, carrots, corn, sugar, raisins, bread – our insulin
sky-rocketed and our health plummeted.
As Drs. Michael and Mary Eades state in their chapter, “Overcoming the
Curse of the Mummies:”
nutritional wisdom would predict that the diet of the ancient Egyptians –
high in complex carbohydrates, low in fat, no refined sugar, almost no red
meat – should have brought health, fitness, and longevity to the Egyptians
of old. But it didn’t.
Translations of the ancient Egyptian papyrus writings and modern examination
of their mummified remains by pathologists tell us quite a different tale.
The evidence speaks of a people afflicted with rotten teeth and severe
atherosclerosis, suffering from elevated blood pressure and dying in their
thirties with heart attacks. And contrary to the paintings of the willowy
svelte figures in pleated linen that adorned their tomb walls, the large
skin folds of the mummies tell us that their ancient low-fat,
high-carbohydrate diet left them obese as well.”
If this indictment of today’s prevailing – and erroneous -- nutritional
advice to eat a diet of low-fat and high-carbohydrate wasn’t bad enough, the
medical and pharmaceutical industries are now pushing chemicals that
interfere with the body’s natural and necessary production of cholesterol in
the cell. After failing to bring your insulin-induced high cholesterol
level down with bad nutritional advice, many doctors then place their
patients on drugs such as Lipitor that interfere with the statins, which
participate in the cell’s normal production of cholesterol. This does not
solve the initial problem – which was eating too many carbohydrates -- and
will cause other new problems. But it sells a lot of pills. Billions of
dollars worth per year.
The problem is: excess carbohydrates increases blood sugar, which increases
excess insulin, which triggers excess cholesterol and the storage cycle
leading to fat accumulation and smooth muscle that hardens the linings of
the arteries, and therein lies the problem. The simple solution is: stop
eating a diet high in carbohydrates and low in fat and protein. Beef: it’s
what’s for dinner. And eggs, chicken, fish, nuts, berries, cheese, butter,
and green leafy veggies and broccoli. Cut the grains, white bread, carrots,
potatoes, pizza, cakes, cookies, doughnuts, sugar, and Twinkies. Watch your
cholesterol drop in half within two weeks.
How long have we known about this? In 1825, the Frenchman Jean-Anthelme
Brillat-Savarin published an essay entitled “Preventative or Curative
Treatment of Obesity” in his book The Physiology of Taste in
which he stated: “Now, an anti-fat
Diet is based on the commonest and most active cause of obesity, since, as
it has already been clearly shown, it is only because of grains and starches
that fatty congestion can occur, as much in a man as in the animals:…”
Hey, what do we feed cattle to bring them to market? Corn. Grains. In
1862, William Banting, a London undertaker, was so obese he couldn’t walk
down the stairs or tie his shoestrings. After going on his
doctor-recommended diet of low carbs and high protein, he lost a pound a
week until he reached his normal weight, was able to walk and easily bend
over, and was so excited that he published 2,500 copies of his Letter on
Corpulence, describing his diet. He lived until age 81 and his diet
plan was so widely read that dieting itself became known as “banting.” In
1931, Vance Thompson published a low-carb book called Eat and Grow Thin,
which went through 112 printings.
Unfortunately, since 1988 when America’s Surgeon General pushed the U.S.
program of low-fat and high-carb nutrition, the medical and food industry
raced toward zero-fat everything. The result: increased high blood
pressure, arteriosclerosis, diabetes and heart attacks, even in young
children. There is no excuse for doctors to not know this important
information. Hopefully, more medical nutritionists will read Drs. Michael
and Mary Eades’ bibliographies in their book, Protein Power.
This brings us to Idaho, which recently hosted the World Potato Congress.
Since Idaho is the leading producer of potatoes in the world (high
carbohydrates), and the average American’s deadly diet consists of a high
dose of carbohydrates relative to protein and fat, perhaps Idaho’s state
motto should change from “Famous Potatoes” to “Famous Heart Attacks R Us.” –
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