Thursday, October 20, 2011

Low magnesium causes inflammation: Magnesium Research

Magnesium Research:

To evaluate the association between severe hypomagnesemia and the low-grade inflammatory response in subjects with metabolic syndrome (MetS), ninety-eight individuals with new diagnosis of MetS were enrolled in a cross-sectional study.

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Results of this study show that, in subjects with Metabolic Syndrome, severe hypomagnesemia, but not hypomagnesemia, is associated with elevated concentrations of CRP and TNF-α. (inflammation, which can lead to heart disease and other maladies.

Wednesday, October 19, 2011

Can ghosts help you win the lottery?

My friend Andy is trying to answer this question on his blog, http://ghostlotto.blogspot.com/. He uses a ghost box, especially tuned to communicate with the other side, and asks the ghosts which lotto numbers will win the lottery that night. He posts videos of the sessions with the ghost box, and info about the lottery as well. Great stuff!http://www.blogger.com/img/blank.gif

Evolutionary Discordance of Grains/Legumes in Diet - PART B

Evolutionary Discordance of Grains/Legumes in Diet - PART B

Up to this point, we have only briefly touched upon the role cereal grains have in inducing autoimmune disease (except for a brief look at celiac disease). There is substantial evidence (both epidemiological and clinical) showing the role cereal grains may play in the etiology of such diverse autoimmune diseases as multiple sclerosis (MS), insulin-dependent diabetes mellitus (IDDM), rheumatoid arthritis, sjogrens syndrome, dermatitis herpetiformis, and IgA nephropathy.

Although this proposal may at first seem preposterous, there is strong data to suggest that cereal grains may be involved in all of these diseases through a process of molecular mimicry whereby certain amino acid sequences within specific polypeptides of the gramineae family are homologous to (have the same structural form as) a variety of amino acid sequences in mammalian tissue. These homologous amino-acid (AA) sequences can ultimately confuse our immune systems so that it becomes difficult to recognize "self" from "non-self." When this happens, T-cells, among other immune-system components, launch an autoimmune attack upon a body tissue with AA sequences similar to that of the dietary antigen.

It seems that grass seeds (gramineae) have evolved these proteins with similarity to mammalian tissue to protect themselves from predation by mammals, vertebrates, and even insects. This evolutionary strategy of molecular mimicry to deter predation or to exploit another organism has apparently been with us for hundreds of millions of years and is a quite common evolutionary strategy for viruses and bacteria. It has only been realized since about the mid-1980s [Oldstone 1987] that viruses and bacteria are quite likely to be involved in autoimmune diseases through the process of molecular mimicry. Our research group has put together a review paper compiling the evidence (and the evidence is extensive) implicating cereal grains in the autoimmune process, and with a little bit of luck it should be published during 1998. [Editorial note as of June 1999: The paper has now been published; the citation is: Cordain L (1999) "Cereal grains: humanity's double-edged sword." World Review of Nutrition and Dietetics, vol. 84, pp. 19-73.]

Without the evolutionary template and without the evidence provided us by the anthropological community showing that cereal grains were not part of the human dietary experience, the idea that cereal grains had anything to do with autoimmune disease would probably have never occurred to us. This new electronic medium has allowed instant cross-fertilization of disciplines which probably would have rarely occurred as recently as five years ago.

A fresh approach - Diet for autistics - brisbanetimes.com.au

A fresh approach - Diet - Life & Style Home - brisbanetimes.com.au:

Simply put, the rationale is that, to differing degrees, children lack the intestinal bacteria (perhaps due to hereditary factors, perhaps antibiotics, perhaps both) and enzymes needed to digest food, absorb nutrients and eliminate toxins, particularly casein and gluten, which break down in the gut into compounds with "opiate agonist" (or drug-like) properties.

Children with autism are said to have "abnormal leakage" from the gut, allowing these substances to pass into the central nervous system and disrupt brain function - in effect fog up the brain, because they mimic the effects of endorphins.

The "cellular malnutrition" throughout the body that also results from this gut dysfunction in a child is exacerbated if the diet includes processed food with additives, preservatives, emulsifiers and too much sugar.

Why the Low Carb Diet is Best - Diabetes Health

Why the Low Carb Diet is Best - Diabetes Health


Virtually the entire evolution of mankind occurred when our ancestors were hunter-gatherers, well before the inventions of agriculture and animal husbandry. (2) These people had scarcely any access to dietary carbohydrate and certainly no access to animal milk, cereal grains, whole-grain and refined breads, refined sugars, and sweet fruits. They ate almost exclusively lean meat and fish, plus small amounts of leafy and other low carbohydrate vegetables. Some humans, such as Eskimos, consumed only fat and protein. Our pre-agriculture ancestors frequently had violent deaths, but no coronary, kidney, or arterial disease, no tooth decay, and no diabetes.

By 1969, when I first began to measure my own blood sugars, I was already suffering from about 15 major and minor long-term complications of diabetes, thanks to the low fat, high carbohydrate diet I had been following for 23 years. By about this time, scientific studies of animals had demonstrated the prevention and even reversal of many diabetic complications by blood sugar normalization.

I soon discovered that even multiple daily insulin injections (basal/bolus dosing) would not achieve anything close to steady normal blood sugars. It was not until I lowered my carbohydrate consumption to a daily total of 30 grams (mostly from leafy and cruciferous vegetables) that things fell into place. Today my A1c is 4.5% (normal is 4.2-4.6%), and my target blood sugar is 83 mg/dl (about mid-normal for young non-diabetic adults).

Wheat Belly- interesting new book is out

Wheat Belly -- The Toll of Hubris on Human Health


Dr. William Davis, Milwaukee-based "preventive cardiologist" and Medical Director ohttp://www.blogger.com/img/blank.giff the Track Your Plaque program, argues in his new book, Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health, that "somewhere along the way during wheat's history, perhaps five thousand years ago but more likely fifty years ago, wheat changed." And not for the better.

William Davis, MD, hosted at The Wheat Belly Blog

According to Dr. Davis, the introduction of mutant, high-yield dwarf wheat in the 1960s and the misguided national crusade against fat and cholesterol that caught steam in the 1980s have conspired together as a disastrous duo to produce an epidemic of obesity and heart disease, leaving not even the contours of our skin or the hairs on our heads untouched. Indeed, Dr. Davis argues, this mutant monster we call wheat is day by day acidifying our bones, crinkling our skin, turning our blood vessels into sugar cubes, turning our faces into bagels, and turning our brains into mush.

Dr. Davis's central thesis is that modern wheat is uniquely able to spike our blood sugar with its high-glycemic carbohydrate and to stimulate our appetite with the drug-like digestive byproducts of its gluten proteins. As a result, we get fat. And not just any fat — belly fat. "I'd go so far as saying," he writes, "that overly enthusiastic wheat consumption is the main cause of the obesity and diabetes crisis in the United States" (p. 56, his italics). Abdominal obesity brings home a host of inflammatory factors to roost, causing insulin resistance and the production of small, dense LDL particles prone to oxidation and glycation. The high blood sugar and insulin levels further contribute to acne, hair loss, and the formation of advanced glycation endproducts (AGEs) that accelerate the aging process.