Thursday, July 30, 2009
Wednesday, July 29, 2009
Dr. Young's Foundational Theory
Dr. Robert O. Young's fundamental theory is that the human body is alkaline by design and acidic by function and that there is only one sickness, one disease, and one treatment. [RfC5 1][RfC5 2]
Dr. Young claims that this one sickness and one disease is the over-acidification of the blood and then tissues due to an inverted way of living, eating, and thinking.[RfC5 3]
Dr. Young also believes that hereditary factors and contagious microorganisms or germs are not the cause or source of the one disease but contribute to environmental, dietary, and metabolic acid, which he claims, is the source and cause of the one disease.[RfC5 4]
Dr. Young claims that the one treatment is to maintain the alkaline design of the body through an alkaline lifestyle and diet.[RfC5 1]
Dr. Young's belief is that in the small intestine liquid food is biologically transformed into stem cells and then into erythroblasts and finally into the erythrocytes, or red blood cells.[RfC5 5][RfC5 6]
Dr. Young believes that the quality of red blood cells produced depends upon the pH of the foods and liquids taken into the body.[RfC5 5] Furthermore, he suggests that red blood cells transform into heart, liver, and brain cells, giving their initial conception stage in the small intestine great importance.[RfC5 5]
It is upon these premises that Young bases his alkaline protocol in the pH Miracle books. The alkaline protocol described in Young's books recommends a low-stress lifestyle and a high-water content, high chlorophyll, plant-based diet including uncooked green vegetables and grasses, soaked nuts, sprouted seeds, un-fermented soy, polyunsaturated fats, cold-pressed oils, unprocessed salts, and low-sugar fruits such as avocados, tomatoes, cucumbers, and bell peppers.[RfC5 7] Foods and liquids the alkaline protocol states should be used in moderation are high-carbohydrate vegetables such as potatoes, some grains, and fresh fish. [RfC5 8]
The "acidic" foods and liquids Young claims should be abstained from are natural or artificial sugar, pork, red meat, shellfish, eggs, dairy, processed and refined foods, cooked foods, yeast products, fermented foods, algaes, mushrooms, stored grains, artificial sweeteners, high-sugar fruit, alcohol, coffee, chocolate, black tea, caned foods, and sodas.[RfC5 8]
Dr. Young claims that unless the body is able to eliminate excess acidity through respiration, perspiration, defecation and urination, or buffer excess acidity with alkaline minerals such as sodium, magnesium, potassium and calcium bicarbonate, the body will become sick and decompose.[RfC5 6]
Dr. Young claims that weight gain, water retention, cholesterol, calcium stones, and tumors are all life saving mechanisms the body uses to store and deal with excess acidity in the body.[RfC5 6]
It is common in Young's writings for him to explain these theories using a "fish tank" metaphor in which he compares the environment of the human body to the environment of a fish tank.[RfC5 9][RfC5 10]
Many Individuals who have adopted Young's alkaline protocol claim it was a factor in helping them overcome their sickness and dis-ease.[RfC5 1][RfC5 11][RfC5 12][RfC5 10]
1. ^ a b c "In Search for Alternative...". WCMessenger. http://www.wcmessenger.com/holistic/part_two.shtml. Retrieved on Jul, 2009.
2. ^ Canada Consumer Health
3. ^ Young's Blog
4. ^ Young, Robert (2001). Sick and Tired. pp. 27-28,66-67,205,248. ISBN 1-58054-030-9. http://books.google.com/books?id=I8sL16sztrAC&printsec=frontcover&dq=Sick+and+Tired.
5. ^ a b c Young, Robert (2002). The pH Miracle. pp. 38-48. ISBN 0-446-52809-9. http://books.google.com/books?id=vZ07PgAACAAJ&dq=pH+Miracle.
6. ^ a b c Young's Blog2
7. ^ Young, Robert (2002). The pH Miracle. pp. 37,41,50-80. ISBN 0-446-52809-9. http://books.google.com/books?id=vZ07PgAACAAJ&dq=pH+Miracle.
8. ^ a b Young, Robert (2002). The pH Miracle. pp. 58,81-91. ISBN 0-446-52809-9. http://books.google.com/books?id=vZ07PgAACAAJ&dq=pH+Miracle.
9. ^ "Authors Say Key to Health is in the Blood". Arizona Tribune. May 30, 2002. http://archive.aztrib.com/Default/Scripting/ArticleWin.asp?From=Search&Key=ATribuneL%2F2002%2F05%2F30%2F1%2FAr00102.xml&CollName=EVT_Archive_ATribuneL&DOCID=1198&Keyword=(pH~+and+Miracle~)&skin=EVTA&AppName=2&ViewMode=GIF. Retrieved on Apr 01, 2009.
10. ^ a b Karr, Chris (2007). Crazy Sexy Cancer. pp. 129. ISBN 978-1-59921-231-9. http://books.google.com/books?id=xym9HByBEmkC&dq=Crazy+Sexy+cancer&printsec=frontcover&source=bl&ots=48dLke4Yrr&sig=gNAYuLeZesJ1SIaA_cBvMbjvhFg&hl=en&ei=dogESu7TIozyMpqZ1KID&sa=X&oi=book_result&ct=result&resnum=6.
11. ^ Cancer Angel
12. ^ Stephenson, Sean (2009). Get Off Your But. pp. vii, 106-107. ISBN 978-0-470-39993-4. http://books.google.com/books?id=J-FvUPWt0VwC&pg=PT30&dq=Get+off+you+but+sean+Stephenson.
Dr. Young claims that this one sickness and one disease is the over-acidification of the blood and then tissues due to an inverted way of living, eating, and thinking.[RfC5 3]
Dr. Young also believes that hereditary factors and contagious microorganisms or germs are not the cause or source of the one disease but contribute to environmental, dietary, and metabolic acid, which he claims, is the source and cause of the one disease.[RfC5 4]
Dr. Young claims that the one treatment is to maintain the alkaline design of the body through an alkaline lifestyle and diet.[RfC5 1]
Dr. Young's belief is that in the small intestine liquid food is biologically transformed into stem cells and then into erythroblasts and finally into the erythrocytes, or red blood cells.[RfC5 5][RfC5 6]
Dr. Young believes that the quality of red blood cells produced depends upon the pH of the foods and liquids taken into the body.[RfC5 5] Furthermore, he suggests that red blood cells transform into heart, liver, and brain cells, giving their initial conception stage in the small intestine great importance.[RfC5 5]
It is upon these premises that Young bases his alkaline protocol in the pH Miracle books. The alkaline protocol described in Young's books recommends a low-stress lifestyle and a high-water content, high chlorophyll, plant-based diet including uncooked green vegetables and grasses, soaked nuts, sprouted seeds, un-fermented soy, polyunsaturated fats, cold-pressed oils, unprocessed salts, and low-sugar fruits such as avocados, tomatoes, cucumbers, and bell peppers.[RfC5 7] Foods and liquids the alkaline protocol states should be used in moderation are high-carbohydrate vegetables such as potatoes, some grains, and fresh fish. [RfC5 8]
The "acidic" foods and liquids Young claims should be abstained from are natural or artificial sugar, pork, red meat, shellfish, eggs, dairy, processed and refined foods, cooked foods, yeast products, fermented foods, algaes, mushrooms, stored grains, artificial sweeteners, high-sugar fruit, alcohol, coffee, chocolate, black tea, caned foods, and sodas.[RfC5 8]
Dr. Young claims that unless the body is able to eliminate excess acidity through respiration, perspiration, defecation and urination, or buffer excess acidity with alkaline minerals such as sodium, magnesium, potassium and calcium bicarbonate, the body will become sick and decompose.[RfC5 6]
Dr. Young claims that weight gain, water retention, cholesterol, calcium stones, and tumors are all life saving mechanisms the body uses to store and deal with excess acidity in the body.[RfC5 6]
It is common in Young's writings for him to explain these theories using a "fish tank" metaphor in which he compares the environment of the human body to the environment of a fish tank.[RfC5 9][RfC5 10]
Many Individuals who have adopted Young's alkaline protocol claim it was a factor in helping them overcome their sickness and dis-ease.[RfC5 1][RfC5 11][RfC5 12][RfC5 10]
1. ^ a b c "In Search for Alternative...". WCMessenger. http://www.wcmessenger.com/holistic/part_two.shtml. Retrieved on Jul, 2009.
2. ^ Canada Consumer Health
3. ^ Young's Blog
4. ^ Young, Robert (2001). Sick and Tired. pp. 27-28,66-67,205,248. ISBN 1-58054-030-9. http://books.google.com/books?id=I8sL16sztrAC&printsec=frontcover&dq=Sick+and+Tired.
5. ^ a b c Young, Robert (2002). The pH Miracle. pp. 38-48. ISBN 0-446-52809-9. http://books.google.com/books?id=vZ07PgAACAAJ&dq=pH+Miracle.
6. ^ a b c Young's Blog2
7. ^ Young, Robert (2002). The pH Miracle. pp. 37,41,50-80. ISBN 0-446-52809-9. http://books.google.com/books?id=vZ07PgAACAAJ&dq=pH+Miracle.
8. ^ a b Young, Robert (2002). The pH Miracle. pp. 58,81-91. ISBN 0-446-52809-9. http://books.google.com/books?id=vZ07PgAACAAJ&dq=pH+Miracle.
9. ^ "Authors Say Key to Health is in the Blood". Arizona Tribune. May 30, 2002. http://archive.aztrib.com/Default/Scripting/ArticleWin.asp?From=Search&Key=ATribuneL%2F2002%2F05%2F30%2F1%2FAr00102.xml&CollName=EVT_Archive_ATribuneL&DOCID=1198&Keyword=(pH~+and+Miracle~)&skin=EVTA&AppName=2&ViewMode=GIF. Retrieved on Apr 01, 2009.
10. ^ a b Karr, Chris (2007). Crazy Sexy Cancer. pp. 129. ISBN 978-1-59921-231-9. http://books.google.com/books?id=xym9HByBEmkC&dq=Crazy+Sexy+cancer&printsec=frontcover&source=bl&ots=48dLke4Yrr&sig=gNAYuLeZesJ1SIaA_cBvMbjvhFg&hl=en&ei=dogESu7TIozyMpqZ1KID&sa=X&oi=book_result&ct=result&resnum=6.
11. ^ Cancer Angel
12. ^ Stephenson, Sean (2009). Get Off Your But. pp. vii, 106-107. ISBN 978-0-470-39993-4. http://books.google.com/books?id=J-FvUPWt0VwC&pg=PT30&dq=Get+off+you+but+sean+Stephenson.
Once again.. medical (pharmaceutical) research concentrates on the wrong thing.....
The appended article is "classic"... AND.... interesting at the same time. First, it is a "classic" example of modern medical "science" concentrating on relieving "symptoms" instead of treating the underlying causes of dis-ease symptom sets.
Second, the article gives us a further clue as to why / how foreign cholesterol and animal proteins may be behind both the current obesity AND diabetic epidemics...that is, an excessive immune response to foreign animal proteins!
The live and dried blood of people who eat beef contains "beef antibodies". I ask you, "Why would you want your blood to have antibodies to the foreign proteins of beef?" Or pork, or chicken, Or fish?
The appended article indicates that Mast Cells are far more abundant in the stored "fat" of obese and diabetic humans and mice, than they are in the fat tissue of individuals of normal weight. This accumulation of Mast Cells suggests that both obesity and diabetes are acidic conditions that activates an autoimmune "symptom sets" directly resulting from high level, long term, and continuous insult, and resulting immune stimulus, from foreign toxic animal proteins? This continuous foreign toxic animal protein insult would also tend to overstimulate and deplete the immune system, causing it to become less able to deal with other insults to the body, which could then result in a whole host of dis-eases, disproportionately effecting patients already experiencing diabetes and obesity. It would be a vicious cycle, spiraling into a complete collapse of the immune system from excessive, long term immune system over-stimulation and the resulting acidic tissue inflammation.
The appended article states, "...diabetes is an autoimmune disease in which the immune system attacks the pancreas, destroying its ability to produce insulin." (emphasis added). The key word is "attacks"... as in "causes" inflammation. The progress of dis-ease would be the same in both Type 1 and Type 2 diabetes. In both, the tissues are first inflamed and then rendered unable to function normally. This supports my discovery that, with proper diet, Type 1 diabetics CAN regrow and/or restore function to, Langerhans Islet Cells in the pancreas, previously thought impossible. If you withdraw the foreign toxic animal proteins and the resulting excessive, cumulative immune responses to those proteins, function will be restored to a wide range of cells and tissues, which have become inflamed or over-acidic and incapable of functioning normally in the presence of excess antibodies and mast cells.
The missed opportunity in this article is contained in the question raised by the article: " ...by regulating mast cells, could we then control the obesity and diabetic symptoms?" The answer is "yes", but rather than employing acidic anti-inflammatory agents, why not simply reduce the level of mast cells by removing the underlying cause of the excessive number of mast cells through an alkalizing lifestyle and diet? The correct response would be to......stop eating the foreign toxic animal protein, which is causing excess tissue acidity and then the activation of the immune response in the first place!?
Just another good reason to give up toxic acidic animal proteins and replace them with plant proteins that do not cause excess acidity and the activation of the immune system.
My recommendation for non-toxic plant protein would be hemp protein. To learn more about the benefits of hemp protein go to:
http://www.phmiracleliving.com/p-401-young-phorever-hemph-profi.aspx
-------------Appended Article---------------------
Medical Breakthroughsl LOGO.gif
Allergy Drugs Fight Obesity and Diabetes in Mice
(Ivanhoe Newswire) — Crack open the latest medical textbook to the chapter on type 2 diabetes and you'll be hard pressed to find the term "immunology" anywhere. Metabolic conditions and immunologic conditions are, with a few exceptions, thought to be distant cousins. Recent studies, however, two of which are from Harvard Medical School researchers, have linked type 2 diabetes with immunology in a way that might persuade researchers to start viewing them as siblings.
Type 1 and type 2 diabetes both involve abnormalities in the insulin-producing beta cells of the pancreas, but their root causes are completely different. Type 1 diabetes is an autoimmune disease in which the immune system attacks the pancreas, destroying its ability to produce insulin. Type 2 diabetes is a strictly metabolic condition in which cells grow increasingly deaf to insulin signals and thus lose their ability to metabolize glucose. In both cases, blood glucose levels rise, sometimes to fatal levels.
Researchers used two common over-the-counter allergy medications to reduce both obesity and type 2 diabetes in mice. The medications, called Zaditor and cromolyn, stabilize a population of inflammatory immune cells called mast cells.
The Harvard researchers assert that it is becoming increasingly clear that we should also think of type 2 diabetes in the context of immune function.
Guo-Ping Shi, biochemist from the Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, began to suspect such a connection when, in a previous study, he found mast cells present in a variety of inflammatory vascular diseases.
Mast cells are immune cells that facilitate healing in wounded tissue by increasing blood flow to the site. In certain conditions, however, mast cells build up to levels far beyond what the body needs. When this happens, these cells become unstable and eventually, like punctured trash bags, leak molecular "garbage" into the tissue. This results in chronic inflammation that can cause asthma and certain allergies.
As Shi and postdoctoral research fellow Jian Liu discovered, mast cells were far more abundant in fat tissue of obese and diabetic humans and mice than they were in fat tissue from individuals of normal weight. This led to the obvious question, by regulating mast cells, could we then control the obesity and diabetic symptoms?
To find out, Shi and colleagues took a group of obese and diabetic mice and, for a period of two months, treated them with either Zaditor or cromolyn.
The mice were divided into four groups. The first was the control group. The second group was simply switched to a healthy diet. The third was given cromolyn or Zaditor. And the fourth group was given the drug and switched to a healthy diet.
While symptoms of the second “healthy diet” group improved moderately, the third “allergy medicine” group demonstrated dramatic improvements in both body weight and diabetes. The fourth group exhibited nearly 100 percent recovery in all areas.
To bolster these findings, Shi and colleagues then took a group of mice whose ability to produce mast cells was genetically impaired. Despite three months of a diet rich in sugar and fat, these mice neither became obese nor developed diabetes. "The best thing about these drugs is that we know it's safe for people," said Shi. "The remaining question now is: Will this also work for people?" Shi now intends to test both cromolyn and Zaditor on obese and diabetic non-human primates.
SOURCE: Nature Medicine, July 26, 2009
Reference: http://www.ivanhoe.com/channels/p_channelstory.cfm?storyid=21970
Second, the article gives us a further clue as to why / how foreign cholesterol and animal proteins may be behind both the current obesity AND diabetic epidemics...that is, an excessive immune response to foreign animal proteins!
The live and dried blood of people who eat beef contains "beef antibodies". I ask you, "Why would you want your blood to have antibodies to the foreign proteins of beef?" Or pork, or chicken, Or fish?
The appended article indicates that Mast Cells are far more abundant in the stored "fat" of obese and diabetic humans and mice, than they are in the fat tissue of individuals of normal weight. This accumulation of Mast Cells suggests that both obesity and diabetes are acidic conditions that activates an autoimmune "symptom sets" directly resulting from high level, long term, and continuous insult, and resulting immune stimulus, from foreign toxic animal proteins? This continuous foreign toxic animal protein insult would also tend to overstimulate and deplete the immune system, causing it to become less able to deal with other insults to the body, which could then result in a whole host of dis-eases, disproportionately effecting patients already experiencing diabetes and obesity. It would be a vicious cycle, spiraling into a complete collapse of the immune system from excessive, long term immune system over-stimulation and the resulting acidic tissue inflammation.
The appended article states, "...diabetes is an autoimmune disease in which the immune system attacks the pancreas, destroying its ability to produce insulin." (emphasis added). The key word is "attacks"... as in "causes" inflammation. The progress of dis-ease would be the same in both Type 1 and Type 2 diabetes. In both, the tissues are first inflamed and then rendered unable to function normally. This supports my discovery that, with proper diet, Type 1 diabetics CAN regrow and/or restore function to, Langerhans Islet Cells in the pancreas, previously thought impossible. If you withdraw the foreign toxic animal proteins and the resulting excessive, cumulative immune responses to those proteins, function will be restored to a wide range of cells and tissues, which have become inflamed or over-acidic and incapable of functioning normally in the presence of excess antibodies and mast cells.
The missed opportunity in this article is contained in the question raised by the article: " ...by regulating mast cells, could we then control the obesity and diabetic symptoms?" The answer is "yes", but rather than employing acidic anti-inflammatory agents, why not simply reduce the level of mast cells by removing the underlying cause of the excessive number of mast cells through an alkalizing lifestyle and diet? The correct response would be to......stop eating the foreign toxic animal protein, which is causing excess tissue acidity and then the activation of the immune response in the first place!?
Just another good reason to give up toxic acidic animal proteins and replace them with plant proteins that do not cause excess acidity and the activation of the immune system.
My recommendation for non-toxic plant protein would be hemp protein. To learn more about the benefits of hemp protein go to:
http://www.phmiracleliving.com/p-401-young-phorever-hemph-profi.aspx
-------------Appended Article---------------------
Medical Breakthroughsl LOGO.gif
Allergy Drugs Fight Obesity and Diabetes in Mice
(Ivanhoe Newswire) — Crack open the latest medical textbook to the chapter on type 2 diabetes and you'll be hard pressed to find the term "immunology" anywhere. Metabolic conditions and immunologic conditions are, with a few exceptions, thought to be distant cousins. Recent studies, however, two of which are from Harvard Medical School researchers, have linked type 2 diabetes with immunology in a way that might persuade researchers to start viewing them as siblings.
Type 1 and type 2 diabetes both involve abnormalities in the insulin-producing beta cells of the pancreas, but their root causes are completely different. Type 1 diabetes is an autoimmune disease in which the immune system attacks the pancreas, destroying its ability to produce insulin. Type 2 diabetes is a strictly metabolic condition in which cells grow increasingly deaf to insulin signals and thus lose their ability to metabolize glucose. In both cases, blood glucose levels rise, sometimes to fatal levels.
Researchers used two common over-the-counter allergy medications to reduce both obesity and type 2 diabetes in mice. The medications, called Zaditor and cromolyn, stabilize a population of inflammatory immune cells called mast cells.
The Harvard researchers assert that it is becoming increasingly clear that we should also think of type 2 diabetes in the context of immune function.
Guo-Ping Shi, biochemist from the Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, began to suspect such a connection when, in a previous study, he found mast cells present in a variety of inflammatory vascular diseases.
Mast cells are immune cells that facilitate healing in wounded tissue by increasing blood flow to the site. In certain conditions, however, mast cells build up to levels far beyond what the body needs. When this happens, these cells become unstable and eventually, like punctured trash bags, leak molecular "garbage" into the tissue. This results in chronic inflammation that can cause asthma and certain allergies.
As Shi and postdoctoral research fellow Jian Liu discovered, mast cells were far more abundant in fat tissue of obese and diabetic humans and mice than they were in fat tissue from individuals of normal weight. This led to the obvious question, by regulating mast cells, could we then control the obesity and diabetic symptoms?
To find out, Shi and colleagues took a group of obese and diabetic mice and, for a period of two months, treated them with either Zaditor or cromolyn.
The mice were divided into four groups. The first was the control group. The second group was simply switched to a healthy diet. The third was given cromolyn or Zaditor. And the fourth group was given the drug and switched to a healthy diet.
While symptoms of the second “healthy diet” group improved moderately, the third “allergy medicine” group demonstrated dramatic improvements in both body weight and diabetes. The fourth group exhibited nearly 100 percent recovery in all areas.
To bolster these findings, Shi and colleagues then took a group of mice whose ability to produce mast cells was genetically impaired. Despite three months of a diet rich in sugar and fat, these mice neither became obese nor developed diabetes. "The best thing about these drugs is that we know it's safe for people," said Shi. "The remaining question now is: Will this also work for people?" Shi now intends to test both cromolyn and Zaditor on obese and diabetic non-human primates.
SOURCE: Nature Medicine, July 26, 2009
Reference: http://www.ivanhoe.com/channels/p_channelstory.cfm?storyid=21970
Tuesday, July 28, 2009
The Diet-Heart Hypothesis: Subdividing Lipoproteins
Two posts ago, we made the rounds of the commonly measured blood lipids (total cholesterol, LDL, HDL, triglycerides) and how they associate with cardiac risk. It's important to keep in mind that many things associate with cardiac risk, not just blood lipids. For example, men with low serum vitamin D are at a 2.4-fold greater risk of heart attack than men with higher D levels. That alone is roughly equivalent to the predictive power of the blood lipids you get measured at the doctor's office. Coronary calcium scans (a measure of blood vessel calcification) also associate with cardiac risk better than the most commonly measured blood lipids.
Lipoproteins Can be Subdivided into Several Subcategories
In the continual search for better measures of cardiac risk, researchers in the 1980s decided to break down lipoprotein particles into sub-categories. One of these researchers is Dr. Ronald M. Krauss. Krauss published extensively on the association between lipoprotein size and cardiac risk, eventually concluding (source):
Krauss and his colleagues went on to hypothesize that sdLDL promotes atherosclerosis because of its ability to penetrate the artery wall more easily than large LDL. He and others subsequently showed that sdLDL are also more prone to oxidation than large LDL (1, 2).
Diet Affects LDL Subcategories
The next step in Krauss's research was to see how diet affects lipoprotein patterns. In 1994, he published a study comparing the effects of a low-fat (24%), high-carbohydrate (56%) diet to a "high-fat" (46%), "low-carbohydrate" (34%) diet on lipoprotein patterns. The high-fat diet also happened to be high in saturated fat-- 18% of calories. He found that (quote source):
Krauss then specifically explored the effect of saturated fat on LDL size (free full text). He re-analyzed the data from the study above, and found that:
Krauss also tested the effect of his dietary intervention on HDL. Several studies have found that the largest HDL particles, HDL2b, associate most strongly with HDL's protective effects (more HDL2b = fewer heart attacks). Compared to the diet high in total fat and saturated fat, the low-fat diet decreased HDL2b significantly. A separate study found that the effect persists at one year. Berglund et al. independently confirmed the finding using the low-fat American Heart Association diet in men and women of diverse racial backgrounds. Here's what they had to say about it:
Wrapping it Up
Contrary to the simplistic idea that saturated fat increases LDL and thus cardiac risk, total fat and saturated fat have a complex influence on blood lipids, the net effect of which is unclear, but is associated with a lower risk of heart attacks. These blood lipid changes persist for at least one year, so they may represent a long-term effect. It's important to remember that the primary sources of carbohydrate in the modern Western diet are wheat and sugar. Are the blood lipid patterns that associate with heart attack risk in Western countries partially acting as markers of wheat and sugar intake?
* This is why you may read that small, dense LDL is not an "independent predictor" of heart attack risk. Since it travels along with a particular pattern of HDL and triglycerides, in most studies it does not give information on cardiac risk beyond what you can get by measuring other lipoproteins.
Lipoproteins Can be Subdivided into Several Subcategories
In the continual search for better measures of cardiac risk, researchers in the 1980s decided to break down lipoprotein particles into sub-categories. One of these researchers is Dr. Ronald M. Krauss. Krauss published extensively on the association between lipoprotein size and cardiac risk, eventually concluding (source):
The plasma lipoprotein profile accompanying a preponderance of small, dense LDL particles (specifically LDL-III) is associated with up to a threefold increase in the susceptibility of developing [coronary artery disease]. This has been demonstrated in case-control studies of myocardial infarction and angiographically documented coronary disease.Krauss found that small, dense LDL (sdLDL) doesn't travel alone: it typically comes along with low HDL and high triglycerides*. He called this combination of factors "lipoprotein pattern B"; its opposite is "lipoprotein pattern A": large, buoyant LDL, high HDL and low triglycerides. Incidentally, low HDL and high triglycerides are hallmarks of the metabolic syndrome, the quintessential modern metabolic disorder.
Krauss and his colleagues went on to hypothesize that sdLDL promotes atherosclerosis because of its ability to penetrate the artery wall more easily than large LDL. He and others subsequently showed that sdLDL are also more prone to oxidation than large LDL (1, 2).
Diet Affects LDL Subcategories
The next step in Krauss's research was to see how diet affects lipoprotein patterns. In 1994, he published a study comparing the effects of a low-fat (24%), high-carbohydrate (56%) diet to a "high-fat" (46%), "low-carbohydrate" (34%) diet on lipoprotein patterns. The high-fat diet also happened to be high in saturated fat-- 18% of calories. He found that (quote source):
Out of the 87 men with pattern A on the high-fat diet, 36 converted to pattern B on the low-fat diet... Taken together, these results indicate that in the majority of men, the reduction in LDL cholesterol seen on a low-fat, high-carbohydrate diet is mainly because of a shift from larger, more cholesterol-enriched LDL to smaller, cholesterol-depleted LDL [sdLDL].In other words, in the majority of people, high-carbohydrate diets lower LDL cholesterol not by decreasing LDL particle count (which might be good), but by decreasing LDL size and increasing sdLDL (probably not good). This has been shown repeatedly, including with a 10% fat diet and in children. However, in people who already exhibit pattern B, reducing fat does reduce LDL particle number. Keep in mind that the majority of carbohydrate in modern America comes from wheat and sugar.
Krauss then specifically explored the effect of saturated fat on LDL size (free full text). He re-analyzed the data from the study above, and found that:
In summary, the present study showed that changes in dietary saturated fat are associated with changes in LDL subclasses in healthy men. An increase in saturated fat, and in particular, myristic acid [as well as palmitic acid], was associated with increases in larger LDL particles (and decreases in smaller LDL particles). LDL particle diameter and peak flotation rate [density] were also positively associated with saturated fat, indicating shifts in LDL-particle distribution toward larger, cholesterol-enriched LDL.Participants who ate the most saturated fat had the largest LDL, and vice versa. Kudos to Dr. Krauss for publishing these provocative data. It's not an isolated finding. He noted in 1994 that:
Cross-sectional population analyses have suggested an association between reduced LDL particle size and relatively reduced dietary animal-fat intake, and increased consumption of carbohydrates.Diet Affects HDL Subcategories
Krauss also tested the effect of his dietary intervention on HDL. Several studies have found that the largest HDL particles, HDL2b, associate most strongly with HDL's protective effects (more HDL2b = fewer heart attacks). Compared to the diet high in total fat and saturated fat, the low-fat diet decreased HDL2b significantly. A separate study found that the effect persists at one year. Berglund et al. independently confirmed the finding using the low-fat American Heart Association diet in men and women of diverse racial backgrounds. Here's what they had to say about it:
The results indicate that dietary changes suggested to be prudent for a large segment of the population will primarily affect [i.e., reduce] the concentrations of the most prominent antiatherogenic [anti-heart attack] HDL subpopulation.Saturated and omega-3 fats selectively increase large HDL. Dr. B. G. of Animal Pharm has written about this a number of times.
Wrapping it Up
Contrary to the simplistic idea that saturated fat increases LDL and thus cardiac risk, total fat and saturated fat have a complex influence on blood lipids, the net effect of which is unclear, but is associated with a lower risk of heart attacks. These blood lipid changes persist for at least one year, so they may represent a long-term effect. It's important to remember that the primary sources of carbohydrate in the modern Western diet are wheat and sugar. Are the blood lipid patterns that associate with heart attack risk in Western countries partially acting as markers of wheat and sugar intake?
* This is why you may read that small, dense LDL is not an "independent predictor" of heart attack risk. Since it travels along with a particular pattern of HDL and triglycerides, in most studies it does not give information on cardiac risk beyond what you can get by measuring other lipoproteins.
Life and Death Is In The Blood!
What's Blood Got To Do With It? Everything!
The first writing of embryology, cellular microbiology and biological transformation/pleomorphism is found in the Old Testament: 'For the Life of All Flesh Is the Blood'(Leviticus 17:14)
After one of my scientific lectures, in Boston, MA., on biological transformation and the importance of keeping the extracellular fluids of the blood clean and alkaline at 7.365, I was given this note from one of the attendees:
Dear Dr. Young,
Last night when I got to my room I went to read my Bible and it opened first and directly to the following scripture; 'For I will cleanse their Blood that I have not cleansed; for the Lord dwelleth in Zion.' (Joel O.T.) I was amazed!
God is so Good!
Shelley Goldberg
==============================================================
The statement that the people who make up a nation or a race are imperfect is no more true than a pile of lumber is imperfect. It is the carpenters business to take the lumber which is perfect and build a beautiful house. So it is with the spiritual man, to take the perfect materials that are everywhere in this present world and build by the perfect law of chemistry and biology, a perfected, harmonious human being. And with this material, apply the same laws to build a perfect society.
I perceive from twenty-five years of blood research that the blood is the basic material of which the human body is continually being created or formed. I have referred to the red blood cell as the foundational stem cell. As is the blood, so is the body. Why? Because body cells are created from blood - the red blood cells.
Continuing with this thought, I also perceive, so is the body, so is the brain. And, as is the brain, so is the quality of thought. As a man or woman buildeth, so is he or she. And as a man or woman IS, so thinks he or she.
Solomon's temple is an allegory of a man or woman's temple -- the human body. This house is built without a sound of a saw or hammer. And the quality of that temple is dependent upon the quality of the food, drink, and thought one puts into it. The saying 'you are what you eat' or 'you are what you think' is at the foundation of organized earthly matter.
(Learn more what to eat and drink at our next pH Miracle Retreat:
http://www.phmiracleliving.com/c-28-Retreats.aspx
Your body is the temple of the living God. But man, blinded by selfishness and pride, searches here and there. Scours the heavens with his telescope, digs deep into the earth, and dives into the ocean's depths, in a vain search for the 'Elixir of Life' that may be found between the soles of his feet and the crown of his head.
Our human body is a miracle of organization. No work of man can compare with it in accuracy of its process and the simplicity of its law. This law is the law of the universe, the law of opposites or opposition - and there needs to be opposition in all things that we might learn by our experience. So we can understand cold by experiencing hot or health when we experience sickness or dis-ease.
As I perceive the complexity of the human body I realize this: at maturity, the human skeleton contains about 165 bones, so delicately and perfectly adjusted.
The muscles are about 500 in number.
The length of the alimentary canal is 32 feet long.
The amount of blood in an average adult is 5 liters weighing over 30 pounds or one-fifth of the total body weight and is a living flowing organ. There is over 3 million red blood cells made every second and 11 million body cells made from blood per second.
The heart is six inches in length and four inches in diameter, and beats seventy times per minute, 4200 times per hour, 100,800 per day and 36,720,000 per year. At each beat, two and one-half ounces of blood are thrown out of it, 175 ounces per minute, 656 pounds per hour, or about 8 tons per day.
All the blood in the body passes through the heart every three minutes. And during seventy years it lifts 270,000,000 tons of blood.
The lungs contain about one gallon of air at their usual degree of inflation. We breath, on an average, 1200 breaths per hour and inhale 600 gallons of air, or 24,000 gallons daily. The aggregate surface of air-cells of the lungs exceed 20,000 square inches, an area nearly equal to that of a room twelve feet square.
The average weight of the brain of an adult is three pounds, eight ounces. The average female brain is two pounds, four ounces. The convolutions of a woman's brain cells and tissues are finer and more delicate in fiber and mechanism, which evidently accounts for the intuition of women. It would appear that the difference in the convolutions and fineness of tissue in the brain matter is responsible for the degrees of consciousness called reason and intuition.
The nerves are all connected with the brain directly, or by the spinal marrow, but nerves receive their sustenance from the blood, and their motive power from the solar plexus dynamic. The nerves, together with the branches and minute ramifications, probably exceed ten million in numbers.
The skin is composed of three layers, and varies from one-eight to one-quarter of an inch in thickness. The average area of skin is estimated to be about 2,000 square inches. The atmospheric pressure, being fourteen pounds to the square inch, a person of medium size is subject to a pressure of 40,000 pounds. Each square inch of skin contains 3,500 sweat tubes, or perspiratory pores (each of which may be likened to a little drain tile) one-fourth of an inch in length, making an aggregate length of the entire surface of the body 201,166 feet, or a tube for draining the body nearly forty miles in length.
Our body takes in an average of five and a half pounds of food and drink each day, which amounts to one ton of solid and liquid nourishment annually. So in seventy years a man or woman eats and drinks 1000 times his or her weight.
There is not known in all the realms of architecture or mechanics one little device which is not found in the human organism.
The pulley, the lever, the inclined plane, the hinge, the 'universal joint,' tubes and trapdoors, the scissors, grindstone, whip, arch, girders, filters, valves, bellows, pump, camera, harp, irrigation plant, telegraph and telephone systems. All these and a hundred other devices which man thinks he has invented, but which have only been telegraphed to the brain from the Solar Plexus and crudely copied or manifested on the objective canvas.
No waterway on earth is so complete or so populous as that wonderful 'river of life', the blood stream. It has been said that 'all roads lead to Rome.' I have discovered that all roads of real knowledge lead to the 'river of life' -- the blood.
The blood is an epitome of the universe. When man turns the mighty searching's of reason and investigation within the 'river of life' of the blood, a new heaven and earth will appear.
While I have theorized that all body cells are made by the transformation of blood. It is also true that blood is made from the food and supplements that we eat and the liquids that we drink. The foods and the liquids that we eat and drink are set free by the process of transformation called digestion and carried into the circulation through the delicate villi and microvilli of the small intestine. The villi and microvilli are analogous to the roots of a tree or plant with the same biological purpose - to make stem cells.
Air breathed into the lungs enters into the arteries and chemically unites with the minerals and living anatomical elements of the blood stream, and by a wonderful transformation creates blood, known as 'hematopoiesis', which then through transformation creates flesh, bone, muscle, nerves, organs, hair, nails, etc.
The quality of the food we eat and the supplements we take and the liquids we drink determines the quality of the blood. As is the blood, so is the body - so is the body, so is the brain - as is the brain, so is the quality of thought.
As a man or woman buildeth, so is he or she. And as a man or woman IS, so thinks he or she.
Through my research I have found that the best way to build healthy blood is with green foods, green drinks and polyunsaturated fats.
(Learn more about building healthy blood at:
www.phmiracleliving.com
In the words of Walt Whitman: 'I loaf and invite my soul; I lean and loaf at my ease, observing a spear of summer grass. Clear and sweet is my soul, and clear and sweet is all that is not my soul.'
'Welcome every organ and attribute of me, and of any man hearty and clean, not an inch, not a particle of an inch, is vile, and none shall be less familiar than the rest.'
'Divine am I, inside and out, and I make holy whatever I touch or am touched from.'
'I say no man has ever yet been half devout enough; none has ever yet adored or worshipped half enough; none has begun to think how divine he himself is, and how certain the future is.'
Everyday the body works extremely hard to keep the 'river of life', the fluids of the blood at a delicate pH balance of 7.365. Any variation from this delicate pH balance the body goes into preservation mode to protect and maintain the integrity of this fluid at 7.365. If the pH of the blood is higher then 7.365 this indicates a state of acidosis in the tissues as the body is attempting to maintain the pH balance of the blood. If the blood pH drops below 7.365 then the buffering system is either depleted or struggling and the acids are in the blood indicating a more serious acidic or degenerative condition. The body will do everything it can to maintain the blood pH at the expense of other organs and organ systems.
One of the major buffers of the blood is fat and especially the electron rich polyunsaturated fats found in the blood and body cells. Fats are used to buffer acids for the purpose of maintaining the plasma or extracellular pH at 7.365. These fats bound to acids are then eliminate or stored away from the organs and organ systems that sustain life.
When the diet is over-acidic this can draw down or use up the essential fats both in the cells and in the extracellular fluids causing a fatty acid deficiency leading to poor bi-lipid membranes or weak blood and body cells and many associated symptomologies such as anemia (low concentrations of iron which acts as the oxygen carrier of the red blood cell), anisocytosis (irregular and unhealthy blood cells), rouleau (when the blood cells chain together causing oxygen deprivation from poor ciriculation), disseminated vascular coagulation (when the blood begins to clot prematurely and thicken. This causes high blood pressure), and cellular breakdown leading to major disorders.
I have studied live and dried blood for over twenty-five years. I utilize a high powered phase contrast and bright field light microscope to view a drop of blood from a client's fingertip, obtained with a sterile lancet. The purpose is to examine the structure of the blood cells and plasma fluid, to determine the relative level of cellular health and cleanliness, and to view areas of balance and imbalance suggested by the blood picture. I use live blood analysis to evaluate the internal biochemical internal environment referred to as the biological terrain to see whether or not it is dirty or clean and the strength and weakness of the red and white blood cells.
Healthy blood under live blood cell analysis shows a clean internal environment and unhealthy blood shows a dirty internal environment full of yeast, bacteria and damaged blood cells with a high white count trying to clean up the cellular debris from an over-acid lifestyle and diet.
(Learn more or attend our next microscopy course at:
http://www.phmiracleliving.com/t-MICROSCOPY-COURSE.aspx
Where standard laboratory blood tests are generally quantitative (how many cells are there?), live and dried blood cell analysis is qualitative (what is the condition of the cells?).
Standard laboratory tests are often used as pre and post studies to live blood cell analysis because there is correlative value in knowing both the quantity and quality of the client's blood cells.
Viewing live blood under a microscope is probably as old as the microscope itself. But it was the work of European scientists Dr. Antoine Bechamp and Dr. Gunther Enderlein in the mid-19th and early 20th Centuries that would advance the use of the microscope, challenge the medical establishment of the day and propose new ways of interpreting what was being viewed in blood.
Other microscopists included noted physiologist, Dr. Claude Bernard, who coined the term 'internal milieu,' 'Germ Theory' advocate Louis Pasteur, Californian Dr. Virginia Livingston Wheeler and Canadian scientist Gaston Naessens.
In the 1920s European medical practitioners added another twist to unconventional microscopy when they began looking at dried blood samples, later called the Oxidative Stress Test. A glass microscope slide is dabbed onto a bead of blood on the finger in sequence several times, resulting in a slide with 8 individual drops of blood pressed upon the slide and allowed to air dry.
The resulting clotting patterns seen in the dry blood under the bright field microscopy format reveal a characteristic 'footprint' which can be seen in similar cases and, thus, are predictive of certain generalized pathologies. For instance, cases of advanced degenerative disease show very poor clotting, minimal fibrin formation with many white 'puddles' disseminated throughout the sample. A healthy control subject's blood shows a tight, fibrin rich clotting pattern with no white polymerized protein puddles.
In the 1930s, the head of surgery at Massachusetts General Hospital, Dr. H.L. Bowlen, MD, introduced the dry blood test to America. Dr. Bowlen learned the dry test from President Dwight D. Eisenhower's physicians, Drs. Heitlan and LaGarde. In the 1970s, one of Heitlan-LaGarde's students, Dr. Robert Bradford of the American Biologics Hospital in Mexico, began teaching other practitioners including Dr. Robert O. Young over 25 years ago. So now there is over 70 years of dry blood testing data by hundreds of health care practitioners worldwide.
(Leran more or attend our next microscopy course:
http://www.phmiracleliving.com/t-MICROSCOPY-COURSE.aspx
One of the most significant theories I can share with you is the primary site where hematopoiesis or red blood cell production takes place - and that is in the intestinal crypts of the small intestine. It is in the intestinal crypts that liquidfied food is biologically transformed into the erythroblast and then into the primary cell the erythrocyte or the red blood cell. It is through this understanding that you will come to understand the importance of this article heading, 'what does blood have to do with it?'
It has everything to do with it!
The red blood cell is the primary cell that becomes a bone cell, a muscle cell, a heart cell, a liver cell when needed. The quality of the blood determines the quality of the body cells and the quality of the blood is determined by what you eat, what you drink and what you think!
So if you are eating proton-rich acidic foods and drinks you will have weak blood cells and eventually weak body cells. All major disorders are a result of weak blood and weak blood is a result of the lack of electron-rich alkaline food and drink.
(To learn more about alkaline and acid foods go to:
http://www.phmiracleliving.com/t-approach.aspx
In 1952, four physiologists, Drs. Donn, Cunningham, Sabin and Jordon performed a two-week starvation experiment using chickens and doves. They found that the red blood cell production was from the bone marrow.
When fasting or starving, the cells of the bone marrow, adipose tissue, muscular tissue and liver tissue transform into red blood cells. The process always begins with the bone even when the bowels are congested or in the case of the condition of ciliac sprue when there is damage to the intestinal villus.
In spite of what the four physiologists discovered, the primary site of normal blood production originates in the intestinal crypts. When we are congested in the bowel from eating proton-rich acidic foods the production of the red blood cells stops in the intestine and the body cells transform reversely to the red blood cells in order to keep constant the amount of red blood cells at 5 million red blood cells per cubic millimeter.
This is the reason folks on high protein diets like Atkins and the South Beach diets lose weight. They are wasting their body cells away to make red blood cells at the expense of their health while they are congested in the bowels with morbid undigested animal matter!
Rabbits have 5.5 million to 6 million red blood cells. If they are fed nothing they will die in 2 to 3 weeks. Now, I have never heard of obese rabbits nor I have I heard of rabbits dieing of cancer let alone having reproductive challenges. However, the amount of red blood cells rarely decreases to less than 3 million.
Why does the rabbit keep a constant amount of red blood cells with out producing them physiologically? The reason is the same as in humans. Body cells are reversed transformed into red blood cells. Therefore, such rabbits and even humans will show empty body cells after autopsy.
For example, the liver will retain its shape but its cytoplasm will have vanished. The cells of all organs of the rabbit or the human - dead from starvation - reveal considerable damage. The cells of the liver, kidney, and even the brain become porous. This is caused, as I have said before, from the reverse transformation of the body cells. Through this reverse transformation our body organs can function with a minimum amount of red blood cells until the very end of life.
Current medical science distinguishes between the red blood cells and the tissues or body cells. In reality, they are related to each other and can be transformed - one to another - in both directions. This is what I have termed biological transformation or pleomorphism and is currently not accepted by current medical savants!
When a person is eating electron-rich alkaline food and drink they are building healthy red blood cells and healthy body cells. The body stays energetic and at a healthy weight. When the bowels become congested or damaged from proton-rich acidic food, red blood cell production is impaired and body cells are reversed transformed into red blood cells.
Understanding that red blood cells not only deliver oxygen and remove cellular acidic wastes but they are the primary foundational stem cells for creating new bone, muscle, and nerve cells, etc.
(Learn more about electron rich living alkalizing foods at one of our 3-Day Retreats:
http://www.phmiracleliving.com/c-28-Retreats.aspx
All current diets put your red blood cells at risk and will eventually lead to cellular breakdown and major sickness and dis-ease, hopefully later than sooner.
Since 1952, medical science has deducted that red blood cells in humans is made in the red marrow of the bone. This is true and only true when one is starving t death. When the body is starving body cells transform back to red blood cells in order to maintain the balance of human blood at an ideal 5 million red blood cells per cubic millimeter.
When one is not eating right you lose weight by wasting body cells that are biological transformed to red blood cells. When one is congested in the bowel from eating proton-rich acidic foods and drinks the body begins to waste body cells to make new red blood cells.
This is why the scripture in Leviticus is so important to understand!
It describes the biology of the human cell. And I repeat, 'The life of all flesh is the blood.' This scripture does not say, 'The life of all flesh is in the blood.' No, flesh is blood and blood is flesh and the quality of the flesh is determined by what you eat, drink and even think!
So, as they say in the computer world, 'garbage in garbage out.' This is why ALL diets will eventually fail you because they do NOT address the significance of the red blood cell and the foods, drinks and thoughts that will build healthy blood that in turn will build a healthy energetic body that is neither underweight or overweight - but perfect weight!
Learn and understand the 7 steps to your ideal healthy body weight at one of our pH Miracle Living Retreats:
http://www.phmiracleliving.com/p-298-the-ph-miracle-for-weight-loss.aspx
The first writing of embryology, cellular microbiology and biological transformation/pleomorphism is found in the Old Testament: 'For the Life of All Flesh Is the Blood'(Leviticus 17:14)
After one of my scientific lectures, in Boston, MA., on biological transformation and the importance of keeping the extracellular fluids of the blood clean and alkaline at 7.365, I was given this note from one of the attendees:
Dear Dr. Young,
Last night when I got to my room I went to read my Bible and it opened first and directly to the following scripture; 'For I will cleanse their Blood that I have not cleansed; for the Lord dwelleth in Zion.' (Joel O.T.) I was amazed!
God is so Good!
Shelley Goldberg
==============================================================
The statement that the people who make up a nation or a race are imperfect is no more true than a pile of lumber is imperfect. It is the carpenters business to take the lumber which is perfect and build a beautiful house. So it is with the spiritual man, to take the perfect materials that are everywhere in this present world and build by the perfect law of chemistry and biology, a perfected, harmonious human being. And with this material, apply the same laws to build a perfect society.
I perceive from twenty-five years of blood research that the blood is the basic material of which the human body is continually being created or formed. I have referred to the red blood cell as the foundational stem cell. As is the blood, so is the body. Why? Because body cells are created from blood - the red blood cells.
Continuing with this thought, I also perceive, so is the body, so is the brain. And, as is the brain, so is the quality of thought. As a man or woman buildeth, so is he or she. And as a man or woman IS, so thinks he or she.
Solomon's temple is an allegory of a man or woman's temple -- the human body. This house is built without a sound of a saw or hammer. And the quality of that temple is dependent upon the quality of the food, drink, and thought one puts into it. The saying 'you are what you eat' or 'you are what you think' is at the foundation of organized earthly matter.
(Learn more what to eat and drink at our next pH Miracle Retreat:
http://www.phmiracleliving.com/c-28-Retreats.aspx
Your body is the temple of the living God. But man, blinded by selfishness and pride, searches here and there. Scours the heavens with his telescope, digs deep into the earth, and dives into the ocean's depths, in a vain search for the 'Elixir of Life' that may be found between the soles of his feet and the crown of his head.
Our human body is a miracle of organization. No work of man can compare with it in accuracy of its process and the simplicity of its law. This law is the law of the universe, the law of opposites or opposition - and there needs to be opposition in all things that we might learn by our experience. So we can understand cold by experiencing hot or health when we experience sickness or dis-ease.
As I perceive the complexity of the human body I realize this: at maturity, the human skeleton contains about 165 bones, so delicately and perfectly adjusted.
The muscles are about 500 in number.
The length of the alimentary canal is 32 feet long.
The amount of blood in an average adult is 5 liters weighing over 30 pounds or one-fifth of the total body weight and is a living flowing organ. There is over 3 million red blood cells made every second and 11 million body cells made from blood per second.
The heart is six inches in length and four inches in diameter, and beats seventy times per minute, 4200 times per hour, 100,800 per day and 36,720,000 per year. At each beat, two and one-half ounces of blood are thrown out of it, 175 ounces per minute, 656 pounds per hour, or about 8 tons per day.
All the blood in the body passes through the heart every three minutes. And during seventy years it lifts 270,000,000 tons of blood.
The lungs contain about one gallon of air at their usual degree of inflation. We breath, on an average, 1200 breaths per hour and inhale 600 gallons of air, or 24,000 gallons daily. The aggregate surface of air-cells of the lungs exceed 20,000 square inches, an area nearly equal to that of a room twelve feet square.
The average weight of the brain of an adult is three pounds, eight ounces. The average female brain is two pounds, four ounces. The convolutions of a woman's brain cells and tissues are finer and more delicate in fiber and mechanism, which evidently accounts for the intuition of women. It would appear that the difference in the convolutions and fineness of tissue in the brain matter is responsible for the degrees of consciousness called reason and intuition.
The nerves are all connected with the brain directly, or by the spinal marrow, but nerves receive their sustenance from the blood, and their motive power from the solar plexus dynamic. The nerves, together with the branches and minute ramifications, probably exceed ten million in numbers.
The skin is composed of three layers, and varies from one-eight to one-quarter of an inch in thickness. The average area of skin is estimated to be about 2,000 square inches. The atmospheric pressure, being fourteen pounds to the square inch, a person of medium size is subject to a pressure of 40,000 pounds. Each square inch of skin contains 3,500 sweat tubes, or perspiratory pores (each of which may be likened to a little drain tile) one-fourth of an inch in length, making an aggregate length of the entire surface of the body 201,166 feet, or a tube for draining the body nearly forty miles in length.
Our body takes in an average of five and a half pounds of food and drink each day, which amounts to one ton of solid and liquid nourishment annually. So in seventy years a man or woman eats and drinks 1000 times his or her weight.
There is not known in all the realms of architecture or mechanics one little device which is not found in the human organism.
The pulley, the lever, the inclined plane, the hinge, the 'universal joint,' tubes and trapdoors, the scissors, grindstone, whip, arch, girders, filters, valves, bellows, pump, camera, harp, irrigation plant, telegraph and telephone systems. All these and a hundred other devices which man thinks he has invented, but which have only been telegraphed to the brain from the Solar Plexus and crudely copied or manifested on the objective canvas.
No waterway on earth is so complete or so populous as that wonderful 'river of life', the blood stream. It has been said that 'all roads lead to Rome.' I have discovered that all roads of real knowledge lead to the 'river of life' -- the blood.
The blood is an epitome of the universe. When man turns the mighty searching's of reason and investigation within the 'river of life' of the blood, a new heaven and earth will appear.
While I have theorized that all body cells are made by the transformation of blood. It is also true that blood is made from the food and supplements that we eat and the liquids that we drink. The foods and the liquids that we eat and drink are set free by the process of transformation called digestion and carried into the circulation through the delicate villi and microvilli of the small intestine. The villi and microvilli are analogous to the roots of a tree or plant with the same biological purpose - to make stem cells.
Air breathed into the lungs enters into the arteries and chemically unites with the minerals and living anatomical elements of the blood stream, and by a wonderful transformation creates blood, known as 'hematopoiesis', which then through transformation creates flesh, bone, muscle, nerves, organs, hair, nails, etc.
The quality of the food we eat and the supplements we take and the liquids we drink determines the quality of the blood. As is the blood, so is the body - so is the body, so is the brain - as is the brain, so is the quality of thought.
As a man or woman buildeth, so is he or she. And as a man or woman IS, so thinks he or she.
Through my research I have found that the best way to build healthy blood is with green foods, green drinks and polyunsaturated fats.
(Learn more about building healthy blood at:
www.phmiracleliving.com
In the words of Walt Whitman: 'I loaf and invite my soul; I lean and loaf at my ease, observing a spear of summer grass. Clear and sweet is my soul, and clear and sweet is all that is not my soul.'
'Welcome every organ and attribute of me, and of any man hearty and clean, not an inch, not a particle of an inch, is vile, and none shall be less familiar than the rest.'
'Divine am I, inside and out, and I make holy whatever I touch or am touched from.'
'I say no man has ever yet been half devout enough; none has ever yet adored or worshipped half enough; none has begun to think how divine he himself is, and how certain the future is.'
Everyday the body works extremely hard to keep the 'river of life', the fluids of the blood at a delicate pH balance of 7.365. Any variation from this delicate pH balance the body goes into preservation mode to protect and maintain the integrity of this fluid at 7.365. If the pH of the blood is higher then 7.365 this indicates a state of acidosis in the tissues as the body is attempting to maintain the pH balance of the blood. If the blood pH drops below 7.365 then the buffering system is either depleted or struggling and the acids are in the blood indicating a more serious acidic or degenerative condition. The body will do everything it can to maintain the blood pH at the expense of other organs and organ systems.
One of the major buffers of the blood is fat and especially the electron rich polyunsaturated fats found in the blood and body cells. Fats are used to buffer acids for the purpose of maintaining the plasma or extracellular pH at 7.365. These fats bound to acids are then eliminate or stored away from the organs and organ systems that sustain life.
When the diet is over-acidic this can draw down or use up the essential fats both in the cells and in the extracellular fluids causing a fatty acid deficiency leading to poor bi-lipid membranes or weak blood and body cells and many associated symptomologies such as anemia (low concentrations of iron which acts as the oxygen carrier of the red blood cell), anisocytosis (irregular and unhealthy blood cells), rouleau (when the blood cells chain together causing oxygen deprivation from poor ciriculation), disseminated vascular coagulation (when the blood begins to clot prematurely and thicken. This causes high blood pressure), and cellular breakdown leading to major disorders.
I have studied live and dried blood for over twenty-five years. I utilize a high powered phase contrast and bright field light microscope to view a drop of blood from a client's fingertip, obtained with a sterile lancet. The purpose is to examine the structure of the blood cells and plasma fluid, to determine the relative level of cellular health and cleanliness, and to view areas of balance and imbalance suggested by the blood picture. I use live blood analysis to evaluate the internal biochemical internal environment referred to as the biological terrain to see whether or not it is dirty or clean and the strength and weakness of the red and white blood cells.
Healthy blood under live blood cell analysis shows a clean internal environment and unhealthy blood shows a dirty internal environment full of yeast, bacteria and damaged blood cells with a high white count trying to clean up the cellular debris from an over-acid lifestyle and diet.
(Learn more or attend our next microscopy course at:
http://www.phmiracleliving.com/t-MICROSCOPY-COURSE.aspx
Where standard laboratory blood tests are generally quantitative (how many cells are there?), live and dried blood cell analysis is qualitative (what is the condition of the cells?).
Standard laboratory tests are often used as pre and post studies to live blood cell analysis because there is correlative value in knowing both the quantity and quality of the client's blood cells.
Viewing live blood under a microscope is probably as old as the microscope itself. But it was the work of European scientists Dr. Antoine Bechamp and Dr. Gunther Enderlein in the mid-19th and early 20th Centuries that would advance the use of the microscope, challenge the medical establishment of the day and propose new ways of interpreting what was being viewed in blood.
Other microscopists included noted physiologist, Dr. Claude Bernard, who coined the term 'internal milieu,' 'Germ Theory' advocate Louis Pasteur, Californian Dr. Virginia Livingston Wheeler and Canadian scientist Gaston Naessens.
In the 1920s European medical practitioners added another twist to unconventional microscopy when they began looking at dried blood samples, later called the Oxidative Stress Test. A glass microscope slide is dabbed onto a bead of blood on the finger in sequence several times, resulting in a slide with 8 individual drops of blood pressed upon the slide and allowed to air dry.
The resulting clotting patterns seen in the dry blood under the bright field microscopy format reveal a characteristic 'footprint' which can be seen in similar cases and, thus, are predictive of certain generalized pathologies. For instance, cases of advanced degenerative disease show very poor clotting, minimal fibrin formation with many white 'puddles' disseminated throughout the sample. A healthy control subject's blood shows a tight, fibrin rich clotting pattern with no white polymerized protein puddles.
In the 1930s, the head of surgery at Massachusetts General Hospital, Dr. H.L. Bowlen, MD, introduced the dry blood test to America. Dr. Bowlen learned the dry test from President Dwight D. Eisenhower's physicians, Drs. Heitlan and LaGarde. In the 1970s, one of Heitlan-LaGarde's students, Dr. Robert Bradford of the American Biologics Hospital in Mexico, began teaching other practitioners including Dr. Robert O. Young over 25 years ago. So now there is over 70 years of dry blood testing data by hundreds of health care practitioners worldwide.
(Leran more or attend our next microscopy course:
http://www.phmiracleliving.com/t-MICROSCOPY-COURSE.aspx
One of the most significant theories I can share with you is the primary site where hematopoiesis or red blood cell production takes place - and that is in the intestinal crypts of the small intestine. It is in the intestinal crypts that liquidfied food is biologically transformed into the erythroblast and then into the primary cell the erythrocyte or the red blood cell. It is through this understanding that you will come to understand the importance of this article heading, 'what does blood have to do with it?'
It has everything to do with it!
The red blood cell is the primary cell that becomes a bone cell, a muscle cell, a heart cell, a liver cell when needed. The quality of the blood determines the quality of the body cells and the quality of the blood is determined by what you eat, what you drink and what you think!
So if you are eating proton-rich acidic foods and drinks you will have weak blood cells and eventually weak body cells. All major disorders are a result of weak blood and weak blood is a result of the lack of electron-rich alkaline food and drink.
(To learn more about alkaline and acid foods go to:
http://www.phmiracleliving.com/t-approach.aspx
In 1952, four physiologists, Drs. Donn, Cunningham, Sabin and Jordon performed a two-week starvation experiment using chickens and doves. They found that the red blood cell production was from the bone marrow.
When fasting or starving, the cells of the bone marrow, adipose tissue, muscular tissue and liver tissue transform into red blood cells. The process always begins with the bone even when the bowels are congested or in the case of the condition of ciliac sprue when there is damage to the intestinal villus.
In spite of what the four physiologists discovered, the primary site of normal blood production originates in the intestinal crypts. When we are congested in the bowel from eating proton-rich acidic foods the production of the red blood cells stops in the intestine and the body cells transform reversely to the red blood cells in order to keep constant the amount of red blood cells at 5 million red blood cells per cubic millimeter.
This is the reason folks on high protein diets like Atkins and the South Beach diets lose weight. They are wasting their body cells away to make red blood cells at the expense of their health while they are congested in the bowels with morbid undigested animal matter!
Rabbits have 5.5 million to 6 million red blood cells. If they are fed nothing they will die in 2 to 3 weeks. Now, I have never heard of obese rabbits nor I have I heard of rabbits dieing of cancer let alone having reproductive challenges. However, the amount of red blood cells rarely decreases to less than 3 million.
Why does the rabbit keep a constant amount of red blood cells with out producing them physiologically? The reason is the same as in humans. Body cells are reversed transformed into red blood cells. Therefore, such rabbits and even humans will show empty body cells after autopsy.
For example, the liver will retain its shape but its cytoplasm will have vanished. The cells of all organs of the rabbit or the human - dead from starvation - reveal considerable damage. The cells of the liver, kidney, and even the brain become porous. This is caused, as I have said before, from the reverse transformation of the body cells. Through this reverse transformation our body organs can function with a minimum amount of red blood cells until the very end of life.
Current medical science distinguishes between the red blood cells and the tissues or body cells. In reality, they are related to each other and can be transformed - one to another - in both directions. This is what I have termed biological transformation or pleomorphism and is currently not accepted by current medical savants!
When a person is eating electron-rich alkaline food and drink they are building healthy red blood cells and healthy body cells. The body stays energetic and at a healthy weight. When the bowels become congested or damaged from proton-rich acidic food, red blood cell production is impaired and body cells are reversed transformed into red blood cells.
Understanding that red blood cells not only deliver oxygen and remove cellular acidic wastes but they are the primary foundational stem cells for creating new bone, muscle, and nerve cells, etc.
(Learn more about electron rich living alkalizing foods at one of our 3-Day Retreats:
http://www.phmiracleliving.com/c-28-Retreats.aspx
All current diets put your red blood cells at risk and will eventually lead to cellular breakdown and major sickness and dis-ease, hopefully later than sooner.
Since 1952, medical science has deducted that red blood cells in humans is made in the red marrow of the bone. This is true and only true when one is starving t death. When the body is starving body cells transform back to red blood cells in order to maintain the balance of human blood at an ideal 5 million red blood cells per cubic millimeter.
When one is not eating right you lose weight by wasting body cells that are biological transformed to red blood cells. When one is congested in the bowel from eating proton-rich acidic foods and drinks the body begins to waste body cells to make new red blood cells.
This is why the scripture in Leviticus is so important to understand!
It describes the biology of the human cell. And I repeat, 'The life of all flesh is the blood.' This scripture does not say, 'The life of all flesh is in the blood.' No, flesh is blood and blood is flesh and the quality of the flesh is determined by what you eat, drink and even think!
So, as they say in the computer world, 'garbage in garbage out.' This is why ALL diets will eventually fail you because they do NOT address the significance of the red blood cell and the foods, drinks and thoughts that will build healthy blood that in turn will build a healthy energetic body that is neither underweight or overweight - but perfect weight!
Learn and understand the 7 steps to your ideal healthy body weight at one of our pH Miracle Living Retreats:
http://www.phmiracleliving.com/p-298-the-ph-miracle-for-weight-loss.aspx
Cell Phones May Be Harmful To Good Health
Cell-phone use puts the lives of millions of Americans — and perhaps billions worldwide — at risk in a variety of ways, from cancer to road safety.
Although some dispute findings of a variety of studies, here are nine ways cell phones might influence your health in a negative way:
1) Brain tumors. Although the Food and Drug Administration says cell phones aren’t a cancer risk, some experts point to research that indicates a link between cell phones and three types of tumors: glioma (the type Senator Kennedy has); cancer of a salivary gland near the ear called the parotid; and acoustic neuroma, which is a tumor found near the ear. An Israeli study found a 58 percent increase in risk for parotid tumors among people who relied heavily on their cell phones. And a Swedish study found the risk for glioma and acoustic neuroma doubled after ten years of heavy use.
2) Fertility. A study found that men who used cell phones for an hour a day had lower sperm quality, and those who use their cell phones for more than four hours a day had the lowest quality of sperm.
3) Insomnia. A recent study found that talking on a cell phone for 30 minutes doubled the time it took for a person to fall asleep.
4) Blackberry Thumb. Sending too many text messages can cause sore thumbs.
5) Mobile Phone Dermatitis. Some cell phones contain nickel, a common allergen that can cause an acidic red, itchy rash.
6) The Dirty Doctor. Studies showed that 94.5 percent of doctors’ cell phones were contaminated by at least one type of bacteria, including MRSA “superbugs” — those resistant to antibiotics.
7) Driving Hazards. Researchers have found that talking on a cell phone — or even just listening — reduced brain activity that should have been focused on driving by 37 percent. Hands-free devices don’t help. Using a cell phone increases the odds of having an accident by 400 percent, studies show.
8) Talking and walking. Children not only are more likely to be injured crossing the street if they’re talking on a cell phone but also more likely to be hurt in other ways. A 15-year-old recently fell into an open manhole cover while texting.
9) Hearing. Millions of people store their favorite music on their mobile phones. Some MP3-enabled devices are capable of an ear-bursting 100 decibels, the same range as blenders, power mowers, and motorcycles.
10) Cell phones emit harmful radiation ranging from 5 milligause to over 100 milligause. The EPA has declared any radiation over 3 milligause is cancer causing.
According to Dr. Robert O. Young, Director of Research at the pH Miracle Living Center, "the magnetic fields in all cell phones emit frequencies that are harmful to health and cancerous causing. This form of invisible acidic pollution emitted by cell phones is the single most dangerous toxin ever invented by man! The use of cellular technology will be considered in the near future as toxic and harmful to health as cigarette smoking."
Learn how to protect yourself against the dangers of acidic electrical/magnetic frequencies at:
http://www.phmiracleliving.com/p-233-q-link-classic-pendant.aspx
Although some dispute findings of a variety of studies, here are nine ways cell phones might influence your health in a negative way:
1) Brain tumors. Although the Food and Drug Administration says cell phones aren’t a cancer risk, some experts point to research that indicates a link between cell phones and three types of tumors: glioma (the type Senator Kennedy has); cancer of a salivary gland near the ear called the parotid; and acoustic neuroma, which is a tumor found near the ear. An Israeli study found a 58 percent increase in risk for parotid tumors among people who relied heavily on their cell phones. And a Swedish study found the risk for glioma and acoustic neuroma doubled after ten years of heavy use.
2) Fertility. A study found that men who used cell phones for an hour a day had lower sperm quality, and those who use their cell phones for more than four hours a day had the lowest quality of sperm.
3) Insomnia. A recent study found that talking on a cell phone for 30 minutes doubled the time it took for a person to fall asleep.
4) Blackberry Thumb. Sending too many text messages can cause sore thumbs.
5) Mobile Phone Dermatitis. Some cell phones contain nickel, a common allergen that can cause an acidic red, itchy rash.
6) The Dirty Doctor. Studies showed that 94.5 percent of doctors’ cell phones were contaminated by at least one type of bacteria, including MRSA “superbugs” — those resistant to antibiotics.
7) Driving Hazards. Researchers have found that talking on a cell phone — or even just listening — reduced brain activity that should have been focused on driving by 37 percent. Hands-free devices don’t help. Using a cell phone increases the odds of having an accident by 400 percent, studies show.
8) Talking and walking. Children not only are more likely to be injured crossing the street if they’re talking on a cell phone but also more likely to be hurt in other ways. A 15-year-old recently fell into an open manhole cover while texting.
9) Hearing. Millions of people store their favorite music on their mobile phones. Some MP3-enabled devices are capable of an ear-bursting 100 decibels, the same range as blenders, power mowers, and motorcycles.
10) Cell phones emit harmful radiation ranging from 5 milligause to over 100 milligause. The EPA has declared any radiation over 3 milligause is cancer causing.
According to Dr. Robert O. Young, Director of Research at the pH Miracle Living Center, "the magnetic fields in all cell phones emit frequencies that are harmful to health and cancerous causing. This form of invisible acidic pollution emitted by cell phones is the single most dangerous toxin ever invented by man! The use of cellular technology will be considered in the near future as toxic and harmful to health as cigarette smoking."
Learn how to protect yourself against the dangers of acidic electrical/magnetic frequencies at:
http://www.phmiracleliving.com/p-233-q-link-classic-pendant.aspx
Monday, July 27, 2009
Medicinal uses of Taraxacum officinale
Taraxacum officinale ( Dandelion ) as it is better known is a bitter sweet, cooling herb that has diuretic, laxative, and anti-rheumatic effects, it stimulates liver function, improves digestion, and reduces swelling and inflammation.Medicinal uses include, internally for gall bladder and urinary disorders, gallstones, jaundice, cirrhosis, dyspepsia with constipation, oedema associated with high blood pressure and heart weakness, chronic joint and skin complaints, gout, eczema, psoriasis, and acne.
Internally it is used in Chinese medicine for breast and lung tumours, mastitis, abscesses, hepatitis, and urinary tract infections. Externally for snake bite.
Saturday, July 25, 2009
MRFIT Mortality
The Multiple Risk Factor Intervention trial was a very large controlled diet trial conducted in the 1980s. It involved an initial phase in which investigators screened over 350,000 men age 35-57 for cardiovascular risk factors including total blood cholesterol. 12,866 participants with major cardiovascular risk factors were selected for the diet intervention trial, while the rest were followed for six years. I discussed the intervention trial here.
During the six years of the observational arm of MRFIT, investigators kept track of deaths in the patients they had screened. They compared the occurrence of deaths from multiple causes to the blood cholesterol values they had measured at the beginning of the study. Here's a graph of the results (source):
Click on the graph for a larger image. Coronary heart disease does indeed rise with increasing total cholesterol in American men of this age group. But total mortality is nearly as high at low cholesterol levels as at high cholesterol levels. What accounts for the increase in mortality at low cholesterol levels, if not coronary heart disease? Stroke is part of the explanation. It was twice as prevalent in the lowest-cholesterol group as it was in other participants. But that hardly explains the large increase in mortality.
Possible explanations from other studies include higher cancer rates and higher rates of accidents and suicide. But the study didn't provide those statistics so I'm only guessing.
The MRFIT study cannot be replicated, because it was conducted at a time when fewer people were taking cholesterol-lowering drugs. In 2009, a 50-year old whose doctor discovers he has high cholesterol will likely be prescribed a statin, after which he will probably no longer have high cholesterol. This will confound studies examining the association between blood cholesterol and disease outcomes.
Thanks to The Great Cholesterol Con by Anthony Colpo for the MRFIT reference.
During the six years of the observational arm of MRFIT, investigators kept track of deaths in the patients they had screened. They compared the occurrence of deaths from multiple causes to the blood cholesterol values they had measured at the beginning of the study. Here's a graph of the results (source):
Click on the graph for a larger image. Coronary heart disease does indeed rise with increasing total cholesterol in American men of this age group. But total mortality is nearly as high at low cholesterol levels as at high cholesterol levels. What accounts for the increase in mortality at low cholesterol levels, if not coronary heart disease? Stroke is part of the explanation. It was twice as prevalent in the lowest-cholesterol group as it was in other participants. But that hardly explains the large increase in mortality.
Possible explanations from other studies include higher cancer rates and higher rates of accidents and suicide. But the study didn't provide those statistics so I'm only guessing.
The MRFIT study cannot be replicated, because it was conducted at a time when fewer people were taking cholesterol-lowering drugs. In 2009, a 50-year old whose doctor discovers he has high cholesterol will likely be prescribed a statin, after which he will probably no longer have high cholesterol. This will confound studies examining the association between blood cholesterol and disease outcomes.
Thanks to The Great Cholesterol Con by Anthony Colpo for the MRFIT reference.
My own experience in curing illness, infection and viruses.
I am posting this blog not to promote my own blog but as information on my own experiences with regard to illness, disease, infections and viruses.If you have been following my blog you may be aware of the confidence I have in high doses of vitamin c. The recommended dosage of vitamin c in the UK for a healthy adult is 60mg, which I regard as far too low. I usually take 500mg per day as a supplement to maintain good health, however if I feel unwell I will up this amount until I feel better.
Now I am not a doctor, so please seek advice before taking high doses of vitamin c. You may find the following story interesting.
Last Thursday I felt very tired and had just started with a sore throat I had already taken my daily dose of vitamin c (500mg), I then took another 1,000mg, however by lunch time I was feeling very hot, as if I had a temperature. I was feeling quite unwell so I took another 2,000mg of vitamin c and had to take to my bed. By the evening I took a further 2,000mg of vitamin c, and then went to bed again.
By the next morning I was feeling fine, no sore throat or temperature, and I was not feeling tired. This may have happened anyway, however it is not the first time this has happened,and my own opinion is that the high dosage of vitamin c is boosting my immune system and fights of the illness very quickly.
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Friday, July 24, 2009
High Dosage Vitamin D3 In The Prevention of Dis-ease
Scientific evidence shows vitamin D may go beyond its traditionally known role in maintaining bone integrity, according to new research presented at the Institute of Food Technologists Annual Meeting and Food Expo® earlier this month. It may play a role in preventing autoimmune dis-eases or over-acid tissue conditions such as multiple sclerosis and rheumatoid arthritis, some types of cancerous conditions such as breast, ovarian, colorectal and prostate.
Advancing technologies to add vitamin D to natural foods create offerings that provide excellent sources of both vitamin D and calcium which can help consumers achieve dietary adequacy of these largely under-consumed nutrients.
Recent headlines tout vitamin D as the new wonder supplement, with claims ranging from its ability to reduce cancer risk to its link to cognitive function in older men. While studies show connections exist, experts debate the amount of vitamin D necessary for optimal health, however.
“Low vitamin D status is linked to a number of different conditions,” said James C. Fleet, Ph.D. professor in the department of foods and nutrition at Purdue University. “These include certain cancers, muscle weakness and types I and II diabetes—possibly even schizophrenia and multiple sclerosis.”
Muscle weakness in cases of low levels of vitamin D may be explained by muscle's low levels of vitamin D receptors. "Studies with mice show that without vitamin D receptors, cells can't absorb the vitamin," said Dr. Fleet. "Research also shows a correlation between high vitamin D status and improved lower body muscle function in men and women over 60 years old."
Studies also show a decrease in colon cancer with an increase in vitamin D status, and it seems protective against other acidic cancerous risks as well. "One theory is that vitamin D may indirectly inhibit pro-cancer pathways," said Fleet. "The question is finding the protective level, which remains under some debate."
Although it remains controversial, 30 nanograms/milliliter (ng/mL) of vitamin D is associated with fewer fractures and falls, according to Karen Hansen, assistant professor of medicine within the rheumatology section at the University of Wisconsin. "Vitamin D deficiency causes osteoporosis by triggering decreased calcium absorption, secondary hyperparathyroidism, increased bone resorption and decreased bone mineral density." Study variables and inconsistencies make further studies necessary. Currently, 700 to 800 International Units (IU) of vitamin D a day seems most effective.
According to Dr. Robert O. Young, Director of Research at the pH Miracle Living center, "recommendations for an "adequate intake" of vitamin D should be at 50,000 IU's for maintanance and 100,000 IU's in any acute or chronic condition, including diabetes, MS, heart dis-ease and cancerous conditions."
To order Dr. Young's first high dosage natural Vitamin D3 go to:
http://www.phmiracleliving.com/p-404-ph-d3.aspx
Advancing technologies to add vitamin D to natural foods create offerings that provide excellent sources of both vitamin D and calcium which can help consumers achieve dietary adequacy of these largely under-consumed nutrients.
Recent headlines tout vitamin D as the new wonder supplement, with claims ranging from its ability to reduce cancer risk to its link to cognitive function in older men. While studies show connections exist, experts debate the amount of vitamin D necessary for optimal health, however.
“Low vitamin D status is linked to a number of different conditions,” said James C. Fleet, Ph.D. professor in the department of foods and nutrition at Purdue University. “These include certain cancers, muscle weakness and types I and II diabetes—possibly even schizophrenia and multiple sclerosis.”
Muscle weakness in cases of low levels of vitamin D may be explained by muscle's low levels of vitamin D receptors. "Studies with mice show that without vitamin D receptors, cells can't absorb the vitamin," said Dr. Fleet. "Research also shows a correlation between high vitamin D status and improved lower body muscle function in men and women over 60 years old."
Studies also show a decrease in colon cancer with an increase in vitamin D status, and it seems protective against other acidic cancerous risks as well. "One theory is that vitamin D may indirectly inhibit pro-cancer pathways," said Fleet. "The question is finding the protective level, which remains under some debate."
Although it remains controversial, 30 nanograms/milliliter (ng/mL) of vitamin D is associated with fewer fractures and falls, according to Karen Hansen, assistant professor of medicine within the rheumatology section at the University of Wisconsin. "Vitamin D deficiency causes osteoporosis by triggering decreased calcium absorption, secondary hyperparathyroidism, increased bone resorption and decreased bone mineral density." Study variables and inconsistencies make further studies necessary. Currently, 700 to 800 International Units (IU) of vitamin D a day seems most effective.
According to Dr. Robert O. Young, Director of Research at the pH Miracle Living center, "recommendations for an "adequate intake" of vitamin D should be at 50,000 IU's for maintanance and 100,000 IU's in any acute or chronic condition, including diabetes, MS, heart dis-ease and cancerous conditions."
To order Dr. Young's first high dosage natural Vitamin D3 go to:
http://www.phmiracleliving.com/p-404-ph-d3.aspx
Green Tea is Acidic and May Cause Bladder Cancer
Does drinking green tea really help prevent or cure cancer? The answer is still NO, according to a review of 51 previous studies done over two decades.
The review, published online in The Cochrane Database of Systematic Reviews, found that green tea may offer some help against liver cancer, breast cancer and, in men, prostate cancer, but consumption may actually increase one's chances of developing urinary bladder cancer. Conflicting evidence was found in the case of gastrointestinal (esophagus, colon or pancreas) cancers, though the authors noted "limited moderate to strong evidence" of green tea protecting against lung, pancreatic and colorectal cancer."
According to Dr. Robert O. Young, Director of Research at the pH Miracle Living Center, "green tea is acidic and will contribute to the dietary acid and metabolic loads in the tissue causing a cancerous condition or making a cancerous condition worse."
"Despite the large number of included studies, the jury still seems to be out on the question of whether green tea can in fact prevent the development of various cancer types," lead review author Katja Boehm, a member of the Unconventional and Complementary Methods in Oncology Study Group in Nuremburg, Germany, said in a news release issued by the journal's publisher, The Cochrane Collaboration.
The researchers reviewed studies involving more than 1.6 million people in Asia, where green tea consumption is a regular habit. Boehm said that variables in how much green tea people drink and how different cancers grow makes it difficult to find a conclusive relationship about whether green tea helps prevent cancer.
Dr. Young states, "cancer is not a cell but a liquid acid from diet, environment and/or metabolism that breaks down cell via fermentation. To drink acidic drinks like coffee,alcohol or tea, including green tea will only increase tissue acidosis leading to all cancerous conditions. The best advise I can give to prevent any cancerous condition is to eliminate all contributing acidic foods and drinks, including black and green tea."
The review, published online in The Cochrane Database of Systematic Reviews, found that green tea may offer some help against liver cancer, breast cancer and, in men, prostate cancer, but consumption may actually increase one's chances of developing urinary bladder cancer. Conflicting evidence was found in the case of gastrointestinal (esophagus, colon or pancreas) cancers, though the authors noted "limited moderate to strong evidence" of green tea protecting against lung, pancreatic and colorectal cancer."
According to Dr. Robert O. Young, Director of Research at the pH Miracle Living Center, "green tea is acidic and will contribute to the dietary acid and metabolic loads in the tissue causing a cancerous condition or making a cancerous condition worse."
"Despite the large number of included studies, the jury still seems to be out on the question of whether green tea can in fact prevent the development of various cancer types," lead review author Katja Boehm, a member of the Unconventional and Complementary Methods in Oncology Study Group in Nuremburg, Germany, said in a news release issued by the journal's publisher, The Cochrane Collaboration.
The researchers reviewed studies involving more than 1.6 million people in Asia, where green tea consumption is a regular habit. Boehm said that variables in how much green tea people drink and how different cancers grow makes it difficult to find a conclusive relationship about whether green tea helps prevent cancer.
Dr. Young states, "cancer is not a cell but a liquid acid from diet, environment and/or metabolism that breaks down cell via fermentation. To drink acidic drinks like coffee,alcohol or tea, including green tea will only increase tissue acidosis leading to all cancerous conditions. The best advise I can give to prevent any cancerous condition is to eliminate all contributing acidic foods and drinks, including black and green tea."
Thursday, July 23, 2009
The Diet-Heart Hypothesis: A Little Perspective
Now that we've seen that the first half of the diet-heart hypothesis-- that dietary saturated fat and cholesterol elevate serum cholesterol and low-density lipoprotein (LDL)-- is false, let's take a look at the second half. This is the idea that elevated serum cholesterol causes cardiovascular disease, also called the "lipid hypothesis".
Heart Attack Mortality vs. Total Mortality
We've been sternly warned that high serum cholesterol leads to heart attacks and that it should be reduced by any means necessary, including powerful cholesterol-lowering drugs. We've been assailed by scientific articles and media reports showing associations between cholesterol and heart disease. What I'm going to show you is a single graph that puts this whole issue into perspective.
The following is drawn from the Framingham Heart study (via the book Prevention of Coronary Heart Disease, by Dr. Harumi Okuyama et al.), which is one of the longest-running observational studies ever conducted. The study subjects are fairly representative of the general population, although less racially diverse (largely Caucasian). The graph is of total mortality (vertical axis) by total cholesterol level (horizontal axis), for different age groups:
If you're 80 or older, and you have low cholesterol, it's time to get your affairs in order. Between the age of 50 and 80, when most heart attacks occur, there's no association between cholesterol level and total mortality. At age 50 and below, men with higher cholesterol die more often. In the youngest age group, the percent increase in mortality between low and high cholesterol is fairly large, but the absolute risk of death at that age is still low. There is no positive association between total cholesterol and mortality in women at any age, only a negative association in the oldest age group.
Here's more data from the Framingham study, this time heart attack deaths rather than total mortality (from the book Prevention of Coronary Heart Disease, by Dr. Harumi Okuyama et al.):
Up to age 47, men with higher cholesterol have more heart attacks. At ages above 47, cholesterol does not associate with heart attacks or total mortality. Since the frequency of heart attacks and total mortality are low before the age of 47, it follows that total cholesterol isn't a great predictor of heart attacks in the general population.
These findings are consistent with other studies that looked at the relationship between total cholesterol and heart attacks in Western populations. For example, the observational arm of the massive MRFIT study found that higher cholesterol predicted a higher risk of heart attack in men age 35-57, but total mortality was highest both at low and high cholesterol levels. The "ideal" cholesterol range for total mortality was between 140 and 260 mg/dL (reference). Quite a range. That encompasses the large majority of the American public.
The Association Between Blood Cholesterol and Heart Attacks is Not Universal
The association between total cholesterol and heart attacks has generally not been observed in Japanese studies that did not pre-select for participants with cardiovascular risk factors (Prevention of Coronary Heart Disease, by Dr. Harumi Okuyama et al.). They also aren't observed on Kitava, where no one seems to have heart attacks or stroke regardless of cholesterol. This suggests that total blood cholesterol as a marker of heart attack risk is not universal. I suspect it would not necessarily apply to someone eating an atypical diet.
Subdividing Cholesterol into Different Lipoprotein Particles Improves its Predictive Value
So far, this probably hasn't shocked anyone. Even entrenched proponents of the lipid hypothesis admit that total cholesterol isn't a great marker. Researchers long ago sliced up total cholesterol into several more specific categories, the most discussed being low-density lipoprotein (LDL) and high-density lipoprotein (HDL). These are tiny fatty droplets containing fats, cholesterol and proteins. They transport cholesterol, fats, and fat-soluble vitamins between tissues via the blood.
The LDL and HDL numbers you get back from the doctor's office typically refer to the amount of cholesterol contained in LDL or HDL per unit blood serum, but you can get the actual particle number measured as well. One can also measure the level of triglyceride (a type of fat) in the blood. Triglycerides are absorbed from the digestive tract and manufactured by the liver in response to carbohydrate, then sent to other organs via lipoproteins.
The level of LDL in the blood gives a better approximation of heart attack risk than total cholesterol. If you're living the average Western lifestyle and you have high LDL, your risk of heart attack is up to twice the risk of someone who has low LDL. LDL particle number has more predictive value than LDL cholesterol concentration. The latter is what's typically measured at the doctor's office. For example, in the EPIC-Norfolk study (free full text), patients with high LDL cholesterol concentration had a 73% higher risk of heart attack than patients with low LDL. Participants with high LDL particle number had exactly twice the risk of those with low LDL number. We'll get back to this phenomenon in a future post.
In the same study, participants with low HDL had twice the heart attack risk of participants with high HDL. That's why HDL is called "good cholesterol". This finding is fairly consistent throughout the medical literature. HDL is probably the main reason why total cholesterol doesn't associate very tightly with heart attack risk. High total cholesterol doesn't tell you if you have high LDL, high HDL or both (LDL and HDL are the predominant cholesterol-carrying lipoproteins). Also from the EPIC-Norfolk study, participants with high triglycerides had twice the risk of heart attack as participants with low triglycerides. Triglycerides and HDL are inversely related to one another, that is, if a person has high HDL, they're likely to have low triglycerides, and vice versa. This has also been consistent between studies.
Together, this suggests that the commonly measured lipoprotein pattern that associates most tightly with heart attack risk in typical Western populations is high LDL (particularly LDL particle number), low HDL and high triglycerides.
In the next post, I'll slice up the lipoproteins even further and comment on their association with cardiovascular disease. I'll also begin to delve into how diet affects the lipoproteins.
Heart Attack Mortality vs. Total Mortality
We've been sternly warned that high serum cholesterol leads to heart attacks and that it should be reduced by any means necessary, including powerful cholesterol-lowering drugs. We've been assailed by scientific articles and media reports showing associations between cholesterol and heart disease. What I'm going to show you is a single graph that puts this whole issue into perspective.
The following is drawn from the Framingham Heart study (via the book Prevention of Coronary Heart Disease, by Dr. Harumi Okuyama et al.), which is one of the longest-running observational studies ever conducted. The study subjects are fairly representative of the general population, although less racially diverse (largely Caucasian). The graph is of total mortality (vertical axis) by total cholesterol level (horizontal axis), for different age groups:
If you're 80 or older, and you have low cholesterol, it's time to get your affairs in order. Between the age of 50 and 80, when most heart attacks occur, there's no association between cholesterol level and total mortality. At age 50 and below, men with higher cholesterol die more often. In the youngest age group, the percent increase in mortality between low and high cholesterol is fairly large, but the absolute risk of death at that age is still low. There is no positive association between total cholesterol and mortality in women at any age, only a negative association in the oldest age group. Here's more data from the Framingham study, this time heart attack deaths rather than total mortality (from the book Prevention of Coronary Heart Disease, by Dr. Harumi Okuyama et al.):
Up to age 47, men with higher cholesterol have more heart attacks. At ages above 47, cholesterol does not associate with heart attacks or total mortality. Since the frequency of heart attacks and total mortality are low before the age of 47, it follows that total cholesterol isn't a great predictor of heart attacks in the general population. These findings are consistent with other studies that looked at the relationship between total cholesterol and heart attacks in Western populations. For example, the observational arm of the massive MRFIT study found that higher cholesterol predicted a higher risk of heart attack in men age 35-57, but total mortality was highest both at low and high cholesterol levels. The "ideal" cholesterol range for total mortality was between 140 and 260 mg/dL (reference). Quite a range. That encompasses the large majority of the American public.
The Association Between Blood Cholesterol and Heart Attacks is Not Universal
The association between total cholesterol and heart attacks has generally not been observed in Japanese studies that did not pre-select for participants with cardiovascular risk factors (Prevention of Coronary Heart Disease, by Dr. Harumi Okuyama et al.). They also aren't observed on Kitava, where no one seems to have heart attacks or stroke regardless of cholesterol. This suggests that total blood cholesterol as a marker of heart attack risk is not universal. I suspect it would not necessarily apply to someone eating an atypical diet.
Subdividing Cholesterol into Different Lipoprotein Particles Improves its Predictive Value
So far, this probably hasn't shocked anyone. Even entrenched proponents of the lipid hypothesis admit that total cholesterol isn't a great marker. Researchers long ago sliced up total cholesterol into several more specific categories, the most discussed being low-density lipoprotein (LDL) and high-density lipoprotein (HDL). These are tiny fatty droplets containing fats, cholesterol and proteins. They transport cholesterol, fats, and fat-soluble vitamins between tissues via the blood.
The LDL and HDL numbers you get back from the doctor's office typically refer to the amount of cholesterol contained in LDL or HDL per unit blood serum, but you can get the actual particle number measured as well. One can also measure the level of triglyceride (a type of fat) in the blood. Triglycerides are absorbed from the digestive tract and manufactured by the liver in response to carbohydrate, then sent to other organs via lipoproteins.
The level of LDL in the blood gives a better approximation of heart attack risk than total cholesterol. If you're living the average Western lifestyle and you have high LDL, your risk of heart attack is up to twice the risk of someone who has low LDL. LDL particle number has more predictive value than LDL cholesterol concentration. The latter is what's typically measured at the doctor's office. For example, in the EPIC-Norfolk study (free full text), patients with high LDL cholesterol concentration had a 73% higher risk of heart attack than patients with low LDL. Participants with high LDL particle number had exactly twice the risk of those with low LDL number. We'll get back to this phenomenon in a future post.
In the same study, participants with low HDL had twice the heart attack risk of participants with high HDL. That's why HDL is called "good cholesterol". This finding is fairly consistent throughout the medical literature. HDL is probably the main reason why total cholesterol doesn't associate very tightly with heart attack risk. High total cholesterol doesn't tell you if you have high LDL, high HDL or both (LDL and HDL are the predominant cholesterol-carrying lipoproteins). Also from the EPIC-Norfolk study, participants with high triglycerides had twice the risk of heart attack as participants with low triglycerides. Triglycerides and HDL are inversely related to one another, that is, if a person has high HDL, they're likely to have low triglycerides, and vice versa. This has also been consistent between studies.
Together, this suggests that the commonly measured lipoprotein pattern that associates most tightly with heart attack risk in typical Western populations is high LDL (particularly LDL particle number), low HDL and high triglycerides.
In the next post, I'll slice up the lipoproteins even further and comment on their association with cardiovascular disease. I'll also begin to delve into how diet affects the lipoproteins.
Wednesday, July 22, 2009
The Doc Broc or Popeye Effect
We know that Doc Broc, the King of the Garden or the sailor man get their celebrated muscle strength from broccoli or spinach.
Now research from Tufts University suggests that green foods like spinach (along with other veggies and fruit) may be helping them build stronger bones, too.
The reason involves the body's acid/alkaline chemical balance. As you get older, your kidneys don't excrete dietary and/or metabolic acids as efficiently, so bones release alkaline buffering substances, as well as calcium, to restore the alkaline design of the body fluids. When you eat green electron rich alkaline produce, your body creates sodium and potassium bicarbonate, two compounds that counteract the high acid levels - so calcium is more likely to stay put, keeping bones stronger and lowering your risk of fracture or dis-ease conditions such as osteoarthritis or osteoporosis.
That is why I recommend drinking as least 4 liters of electron rich alkaline Doc Broc Power Plants every day.
To learn more or to order your Doc Broc Power Plants go to:
http://www.phmiracleliving.com/p-378-doc-brocs-power-plants.aspx
Resources:
The pH Miracle
The pH Miracle for Weight Loss
Good Health Nutrition News
Good Housekeeping
June 2009
Now research from Tufts University suggests that green foods like spinach (along with other veggies and fruit) may be helping them build stronger bones, too.
The reason involves the body's acid/alkaline chemical balance. As you get older, your kidneys don't excrete dietary and/or metabolic acids as efficiently, so bones release alkaline buffering substances, as well as calcium, to restore the alkaline design of the body fluids. When you eat green electron rich alkaline produce, your body creates sodium and potassium bicarbonate, two compounds that counteract the high acid levels - so calcium is more likely to stay put, keeping bones stronger and lowering your risk of fracture or dis-ease conditions such as osteoarthritis or osteoporosis.
That is why I recommend drinking as least 4 liters of electron rich alkaline Doc Broc Power Plants every day.
To learn more or to order your Doc Broc Power Plants go to:
http://www.phmiracleliving.com/p-378-doc-brocs-power-plants.aspx
Resources:
The pH Miracle
The pH Miracle for Weight Loss
Good Health Nutrition News
Good Housekeeping
June 2009
Twenty-Five Sceintific Points In Understanding Dr. Young's New Biology
The following scientific discourse are twenty-five important points to understand concerning the creation of sodium bicarbonate (NaHCO3) and hydrochloric acid (HCL) in the stomach lining, the ingestion of protein and sugar and how acid/alkaline biochemistry, physiology, and anatomy relate to health, sickness, and disease.
Unfortunately, contemporary medical doctors and scientists as well as alternative health practitioners do not understand how acid/base are created in the body and the onset of latent tissue acidosis in the colloidal connective tissue or the "Schade". Welcome to the 21st century and Dr. Young's "New Biology."
How is acid/base created in the body?
1) The parietal or cover cells of the stomach split the sodium chloride of the blood. The sodium is used to bind with water and carbon dioxide to form the alkaline salt, sodium bicarbonate or NaHCO3. The biochemistry is: H20 + CO2 + NaCl = NaHCO3 + HCL.
2) For each molecule of sodium bicarbonate (NaHCO3) made, a molecule of hydrochloric acid (HCL) is made and secreted into the digestive system - specifically, the stomach (the gastric pits in the stomach) - to be eliminated.
3) The chloride ion from the sodium chloride (salt) binds to an acid or proton forming HCL as a waste product of sodium bicarbonate production.
4) When large amounts of acids, including HCL, enter the stomach from a rich protein meal, acid is withdrawn from the acid-base household. The organism would die if the resulting alkalosis - or NaHCO3 (base flood) or base surplus - created by the stomach was not taken up by the alkalophile glands that need these quick bases in order to build up their strong sodium bicarbonate secretions. These glands and organs are the stomach, pancreas, Brunner's glands (between the pylorus and the junctions of the bile and pancreatic ducts), Lieberkuhn's glands in the liver and its bile with its strong acid binding capabilities which it has to produce.
5) When a rich protein and carbohydrate meal is ingested, the stomach begins to manufacture and secrete sodium bicarbonate (NHCO3) to alkalize the acids from the food ingested. This causes a loss in the alkaline reserves and an increase in acid and/or HCL found in the gastric pits of the stomach. These acids and/or HCL are taken up by the blood which lowers blood plasma pH. The blood eliminates this increase in gastrointestinal acid by throwing it off into the Pishinger's spaces.
6) The space enclosed by these finer and finer fibers is called the Pishinger's space, or the extracellular space that contains the fluids that bath and feed each and every cell while carrying away the waste from those same cells. There is no mention of this organ in American physiology text books. There is mention of the extracellular space but not of any organ that stores acids from metabolism and diet, like the kidney. I call this organ the "pre-kidney."
7) After a rich protein or sugary meal, the urine pH becomes alkaline. Protein and sugar nourishment then react in acidic fashion in the organism by the production of sulfuric, phosporhoric, nitric, uric, lactic, and acetylaldehyde acids, respectively, but also through the formation and excretion of base in the urine. This is a double loss of bases.
8) During heavy exercise, if the the resulting lactic acid was not adsorbed by the collagen fibers, the specific acid catchers of the body, the organism would die. The total collection of these fibers is the largest organ of the body called SCHADE, the colloidal connective tissue organ. NO liquid exchange occurs between the blood and the parenchyma cells, or in reverse, unless it passes through this connective tissue organ. This organ connects and holds everything in our bodies in place. This organ is composed of ligaments, tendons, sinew, and the finer fibers that become the scaffolding that holds every single cell in our bodies in place. When acids are stored in this organ, which includes the muscles, inflammation and pain develop.
That is why I have stated, "acid is pain and pain is acid." You cannot have one without the other. This is the beginning of latent tissue acidosis.
9) The more acidity, the more that acids are adsorbed into the the collagen fibers to be neutralized and the less sodium bicarbonate or NaHCO3 that is taken up by the alkalophile glands. The larger the potential difference between the adsorbed acids and the amount of NaHCO3 generated with each meal, the more or less alkaline are the alkalophile glands like the pancreas, gallbladder, pylorus glands, blood, etc. The acid binding power of the connective tissue, the blood, and the alkalophile glands depends on its alkali reserve, which can be determined through blood, urine, and saliva pH, including live and dried blood analysis as taught by Dr. Robert O. Young.
10) The iso-structure of the blood maintains the pH of the blood by pushing off the acids into the connective tissue. The blood gives to the urine the same amount of acid that it receives from the tissues and liver so it can retain its iso-form. A base deficiency is always related to the deterioration of the deposit ability of the connective tissues. As long as the iso-structure of the blood is maintained, the urine - which originates from the blood - remains a faithful reflected image of the acid-base regulation, not of the blood, but of the tissues. The urine therefore is an excretion product of the tissues, not the blood. So when you are testing the pH of the urine, you are testing the pH of the tissues.
11) A latent "acidosis" is the condition that exists when there are not enough bases in the alkalophile glands because they have been used up in the process of neutralizing the acids adsorbed to the collagen fibers. This leads to compensated "acidosis." This means the blood pH has not changed but other body systems have changed. This can then lead to decompensated "acidosis" where the alkaline reserves of the blood are used up and the pH of the blood is altered. Decompensated "acidosis" can be determined by testing the blood pH, urine pH and the saliva pH. The decrease in the alkaline reserves in the body occurs because of hyper-proteinization, (eating steak!)or too much protein, and hyper-carbonization, or too much sugar. This is why 80 to 90 year old folks are all shrunk up and look like prunes. They have very little or no alkaline reserves in their alkalophile glands. When all the alkaline minerals are gone, so are you and your battery runs down. The charge of your cellular battery can be measured testing the ORP or the oxidative reduction potential of the blood using an ORP meter. As you become more acidic this energy potential or ORP decreases.
12) If there is not enough base left over after a protein or surgary meal, or enough base to neutralize and clear the acids stored in the connective tissues, a relative base deficiency develops which leads to latent tissue acidosis. When this happens the liver and pancreas are deficient of adequate alkaline juices to ensure proper alkalization of the food in your stomach and small intestine.
13) Digestion or alkalization cannot proceed without enough of these alkaline juices for the liver and pancreas, etc., and so the stomach has to produce more acid in order to make enough base, ad nauseam, and one can develop indigestion, nausea, acid reflux, GERD, ulcers, esophageal cancer and stomach cancer. All of these symptoms are not the result of too much acid. On the contrary, it is the result of too little base!
14) The stomach is NOT an organ of digestion as currently taught in ALL biology and medical texts, BUT an organ of contribution or deposit. It's function is to deposit alkaline juices to the stomach to alkalize the food and to the blood to carry to the alklophile glands!!!!
15) There is a daily rhythm to this acid base ebb and flow of the fluids of the body. The stored acids are mobilized from the connective tissues and Pishinger's spaces while we sleep.
These acids reach their maximum (base tide) concentration in this fluid, and thereby the urine (around 2 a.m. is the most acidic). The acid content of the urine directly reflects the acid content of the fluid in the Pishinger's spaces, the extracellular fluid compartments of the body. On the other hand, the Pishinger's spaces become most alkaline around 2 p.m. (the base flood) as then the most sodium bicarbonate (NaHCO3) is being generated by the cover cells of the stomach to alkalize the food and drink we have ingested.
16) If your urine is not alkaline by 2 p.m. you are definitely in an ACIDIC condition and lacking in alkaline reserves. The pH of the urine should run between 6.8 and 8.4.
17) After a high protein meal, the free acids formed such as sulfuric, phosphoric, uric, and nitric acids stick to the collagen fibers to remove them from the blood and protect the delicate pH of 7.365. The H+ or proton ions from these acids are neutralized by the next base flood, the sodium bicarbonate produced after the meal. The H+ or proton ion combines with the carbonate or HCO3, converts to carbonic acid, H2CO3, which converts to CO2 and H2O. The sulfuric and other acids from proteins are neutralized as follows where the HR represents any acid with the R as its acid radical (SO4, PO4, or NO3) HR + NaHCO3 <=> H2O + NaR (Ca, Mg, K)+ CO2.
18) Medical doctors and savants do not recognize latent tissue acidosis. They recognize compensated acidosis and decompensated acidosis. In compensated acidosis, breathing increases in order to blow off more carbonic acid which decreases PCO2 because of the lowered carbonate or HCO3. When the breathing rate can no longer get any faster and when the kidneys can no longer increase its' function to keep up with the acid load, then the blood pH starts to change from a pH of 7.365 to 7.3 then to 7.2. At a blood pH of 6.95 the heart relaxes and the client goes into a coma or dies.
19) Metabolism of a normal adult diet results in the generation of 50 to 100 meq of H+ or proton per day, which must be excreted if the urine acid-base balance is to be maintained. A meq is a milliequivalent which is an expression of concentration of substance per liter of solution, calculated by dividing the concentration in milligrams per 100 milliliters by the molecular weight. This process involves two basis steps; 1) the reabsorption of the filtered sodium bicarbonate or NaHCO3 and, 2) excretion of the 50 to 100 meq of H+ or proton produced each day by the formation of titratable acidity and NH4+ or ammonium. Both steps involve H+ or proton secretion from the cells of the kidney into the urine.
20) Sodium bicarbonate (NaHCO3) must be reabsorbed into the blood stream, since the loss of NaHCO3 will increase the net acid load and lower the plasma NaHCO3 concentration. The loss of NaHCO3 in the urine is equivalent to the addition of H+ to the body since both are derived from the dissociation of H2CO3 or carbonic acid.
21) The biochemistry is: CO2 + H2O = H2CO3 = HCO3 + H+. The normal subject must reabsorb 4300 meq of NaHCO3 each day! The secreted H+ or proton ions are generated within the kidney cells from the dissociation of H2O or water. This process also results in the equimolar production OH- or hydroxyl ions. The OH- ions bind to the active zinc-containing site of the intracellular carbonic anhydrase; they then combine with CO2 to form HCO3- ions which are released back into the kidney cells and returned to the systemic circulation. Second, the dietary acid load is excreted by the secretion of H+ or proton ions from the kidney cells into the urine. These H+ or proton ions can do one of two things: the H+ or proton ions can be combined with the urinary buffers, particularly HPO4, in a process called titratable acidity (The biochemistry is: H+ + HPO4 = H2PO4), or the phosphate buffering system or the H+ or proton ions can combine with ammonia (NH3) to form ammonium as follows:
NH3 + H+ = NH4.
22) This ammonia is trapped and concentrated in the kidney as ammonium which is then excreted in the urine.
23) In response to acid load, 36% of the H+ or proton goes intracellular in exchange for the release of Na+ (sodium) into the blood stream. 15% of the acid goes intracellular in exchange for K+ (potassium) - common in diabetics. 6% of the H+ or proton or acid goes directly into the cell to be buffered by intracellular processes. 43% is buffered extracellularly as NaHCO3- or sodium bicarbonate combining with H+ or proton to form H2CO3 or carbonic acid which breaks down to CO2 or carbon dioxide to be released by the lungs. 10% of CO2 or carbon dioxide is excreted through the lungs and 90% is used by the body to reabsorb alkaline minerals and make sodium bicarbonate.
The biochemistry is: CO2 + H2O = H2CO3 = HCO3 + H+.
24) Of all the ways the body can buffer metabolic and dietary acids, the excretion of protein (the eating of steak) generated acid residues is the only process that does not add sodium bicarbonate back into blood circulation. This creates a loss of bases which is the forerunner of all sickness and disease. In the long run, the only way to replace these lost bases is by eating more alkaline electron-rich green foods and long-chain polyunsaturated fats. A cucumber a day keeps the doctor away - an apple creates more acid, leading to latent tissue acidosis.
25) The Human Body is an acid producing organism by function. Yet, it is an alkaline organism by design. Eating animal protein and sugar are deadly acidic choices - unless you want to be increasingly sick, tired and fat over time.
Bottom line - the pH Miracle Lifestyle and Diet is a program focuses on the foundational principal that the body is alkaline by design and yet acidic by function. This make this program the ultimate program for preventing and reversing aging and the onset of sickness and dis-ease. I would say that the pH Miracle Lifestyle and Diet is the diet for immortality.
Please remember this very important truth, hydrochloric acid is not the cause of digestion but the result of digestion. Start alkalizing today and begin improving the quality and quantity of your life today.
To learn more about the pH Miracle Lifestyle and Diet go to:
www.phmiracleliving.com and www.articlesofhealth.blogspot.com
Unfortunately, contemporary medical doctors and scientists as well as alternative health practitioners do not understand how acid/base are created in the body and the onset of latent tissue acidosis in the colloidal connective tissue or the "Schade". Welcome to the 21st century and Dr. Young's "New Biology."
How is acid/base created in the body?
1) The parietal or cover cells of the stomach split the sodium chloride of the blood. The sodium is used to bind with water and carbon dioxide to form the alkaline salt, sodium bicarbonate or NaHCO3. The biochemistry is: H20 + CO2 + NaCl = NaHCO3 + HCL.
2) For each molecule of sodium bicarbonate (NaHCO3) made, a molecule of hydrochloric acid (HCL) is made and secreted into the digestive system - specifically, the stomach (the gastric pits in the stomach) - to be eliminated.
3) The chloride ion from the sodium chloride (salt) binds to an acid or proton forming HCL as a waste product of sodium bicarbonate production.
4) When large amounts of acids, including HCL, enter the stomach from a rich protein meal, acid is withdrawn from the acid-base household. The organism would die if the resulting alkalosis - or NaHCO3 (base flood) or base surplus - created by the stomach was not taken up by the alkalophile glands that need these quick bases in order to build up their strong sodium bicarbonate secretions. These glands and organs are the stomach, pancreas, Brunner's glands (between the pylorus and the junctions of the bile and pancreatic ducts), Lieberkuhn's glands in the liver and its bile with its strong acid binding capabilities which it has to produce.
5) When a rich protein and carbohydrate meal is ingested, the stomach begins to manufacture and secrete sodium bicarbonate (NHCO3) to alkalize the acids from the food ingested. This causes a loss in the alkaline reserves and an increase in acid and/or HCL found in the gastric pits of the stomach. These acids and/or HCL are taken up by the blood which lowers blood plasma pH. The blood eliminates this increase in gastrointestinal acid by throwing it off into the Pishinger's spaces.
6) The space enclosed by these finer and finer fibers is called the Pishinger's space, or the extracellular space that contains the fluids that bath and feed each and every cell while carrying away the waste from those same cells. There is no mention of this organ in American physiology text books. There is mention of the extracellular space but not of any organ that stores acids from metabolism and diet, like the kidney. I call this organ the "pre-kidney."
7) After a rich protein or sugary meal, the urine pH becomes alkaline. Protein and sugar nourishment then react in acidic fashion in the organism by the production of sulfuric, phosporhoric, nitric, uric, lactic, and acetylaldehyde acids, respectively, but also through the formation and excretion of base in the urine. This is a double loss of bases.
8) During heavy exercise, if the the resulting lactic acid was not adsorbed by the collagen fibers, the specific acid catchers of the body, the organism would die. The total collection of these fibers is the largest organ of the body called SCHADE, the colloidal connective tissue organ. NO liquid exchange occurs between the blood and the parenchyma cells, or in reverse, unless it passes through this connective tissue organ. This organ connects and holds everything in our bodies in place. This organ is composed of ligaments, tendons, sinew, and the finer fibers that become the scaffolding that holds every single cell in our bodies in place. When acids are stored in this organ, which includes the muscles, inflammation and pain develop.
That is why I have stated, "acid is pain and pain is acid." You cannot have one without the other. This is the beginning of latent tissue acidosis.
9) The more acidity, the more that acids are adsorbed into the the collagen fibers to be neutralized and the less sodium bicarbonate or NaHCO3 that is taken up by the alkalophile glands. The larger the potential difference between the adsorbed acids and the amount of NaHCO3 generated with each meal, the more or less alkaline are the alkalophile glands like the pancreas, gallbladder, pylorus glands, blood, etc. The acid binding power of the connective tissue, the blood, and the alkalophile glands depends on its alkali reserve, which can be determined through blood, urine, and saliva pH, including live and dried blood analysis as taught by Dr. Robert O. Young.
10) The iso-structure of the blood maintains the pH of the blood by pushing off the acids into the connective tissue. The blood gives to the urine the same amount of acid that it receives from the tissues and liver so it can retain its iso-form. A base deficiency is always related to the deterioration of the deposit ability of the connective tissues. As long as the iso-structure of the blood is maintained, the urine - which originates from the blood - remains a faithful reflected image of the acid-base regulation, not of the blood, but of the tissues. The urine therefore is an excretion product of the tissues, not the blood. So when you are testing the pH of the urine, you are testing the pH of the tissues.
11) A latent "acidosis" is the condition that exists when there are not enough bases in the alkalophile glands because they have been used up in the process of neutralizing the acids adsorbed to the collagen fibers. This leads to compensated "acidosis." This means the blood pH has not changed but other body systems have changed. This can then lead to decompensated "acidosis" where the alkaline reserves of the blood are used up and the pH of the blood is altered. Decompensated "acidosis" can be determined by testing the blood pH, urine pH and the saliva pH. The decrease in the alkaline reserves in the body occurs because of hyper-proteinization, (eating steak!)or too much protein, and hyper-carbonization, or too much sugar. This is why 80 to 90 year old folks are all shrunk up and look like prunes. They have very little or no alkaline reserves in their alkalophile glands. When all the alkaline minerals are gone, so are you and your battery runs down. The charge of your cellular battery can be measured testing the ORP or the oxidative reduction potential of the blood using an ORP meter. As you become more acidic this energy potential or ORP decreases.
12) If there is not enough base left over after a protein or surgary meal, or enough base to neutralize and clear the acids stored in the connective tissues, a relative base deficiency develops which leads to latent tissue acidosis. When this happens the liver and pancreas are deficient of adequate alkaline juices to ensure proper alkalization of the food in your stomach and small intestine.
13) Digestion or alkalization cannot proceed without enough of these alkaline juices for the liver and pancreas, etc., and so the stomach has to produce more acid in order to make enough base, ad nauseam, and one can develop indigestion, nausea, acid reflux, GERD, ulcers, esophageal cancer and stomach cancer. All of these symptoms are not the result of too much acid. On the contrary, it is the result of too little base!
14) The stomach is NOT an organ of digestion as currently taught in ALL biology and medical texts, BUT an organ of contribution or deposit. It's function is to deposit alkaline juices to the stomach to alkalize the food and to the blood to carry to the alklophile glands!!!!
15) There is a daily rhythm to this acid base ebb and flow of the fluids of the body. The stored acids are mobilized from the connective tissues and Pishinger's spaces while we sleep.
These acids reach their maximum (base tide) concentration in this fluid, and thereby the urine (around 2 a.m. is the most acidic). The acid content of the urine directly reflects the acid content of the fluid in the Pishinger's spaces, the extracellular fluid compartments of the body. On the other hand, the Pishinger's spaces become most alkaline around 2 p.m. (the base flood) as then the most sodium bicarbonate (NaHCO3) is being generated by the cover cells of the stomach to alkalize the food and drink we have ingested.
16) If your urine is not alkaline by 2 p.m. you are definitely in an ACIDIC condition and lacking in alkaline reserves. The pH of the urine should run between 6.8 and 8.4.
17) After a high protein meal, the free acids formed such as sulfuric, phosphoric, uric, and nitric acids stick to the collagen fibers to remove them from the blood and protect the delicate pH of 7.365. The H+ or proton ions from these acids are neutralized by the next base flood, the sodium bicarbonate produced after the meal. The H+ or proton ion combines with the carbonate or HCO3, converts to carbonic acid, H2CO3, which converts to CO2 and H2O. The sulfuric and other acids from proteins are neutralized as follows where the HR represents any acid with the R as its acid radical (SO4, PO4, or NO3) HR + NaHCO3 <=> H2O + NaR (Ca, Mg, K)+ CO2.
18) Medical doctors and savants do not recognize latent tissue acidosis. They recognize compensated acidosis and decompensated acidosis. In compensated acidosis, breathing increases in order to blow off more carbonic acid which decreases PCO2 because of the lowered carbonate or HCO3. When the breathing rate can no longer get any faster and when the kidneys can no longer increase its' function to keep up with the acid load, then the blood pH starts to change from a pH of 7.365 to 7.3 then to 7.2. At a blood pH of 6.95 the heart relaxes and the client goes into a coma or dies.
19) Metabolism of a normal adult diet results in the generation of 50 to 100 meq of H+ or proton per day, which must be excreted if the urine acid-base balance is to be maintained. A meq is a milliequivalent which is an expression of concentration of substance per liter of solution, calculated by dividing the concentration in milligrams per 100 milliliters by the molecular weight. This process involves two basis steps; 1) the reabsorption of the filtered sodium bicarbonate or NaHCO3 and, 2) excretion of the 50 to 100 meq of H+ or proton produced each day by the formation of titratable acidity and NH4+ or ammonium. Both steps involve H+ or proton secretion from the cells of the kidney into the urine.
20) Sodium bicarbonate (NaHCO3) must be reabsorbed into the blood stream, since the loss of NaHCO3 will increase the net acid load and lower the plasma NaHCO3 concentration. The loss of NaHCO3 in the urine is equivalent to the addition of H+ to the body since both are derived from the dissociation of H2CO3 or carbonic acid.
21) The biochemistry is: CO2 + H2O = H2CO3 = HCO3 + H+. The normal subject must reabsorb 4300 meq of NaHCO3 each day! The secreted H+ or proton ions are generated within the kidney cells from the dissociation of H2O or water. This process also results in the equimolar production OH- or hydroxyl ions. The OH- ions bind to the active zinc-containing site of the intracellular carbonic anhydrase; they then combine with CO2 to form HCO3- ions which are released back into the kidney cells and returned to the systemic circulation. Second, the dietary acid load is excreted by the secretion of H+ or proton ions from the kidney cells into the urine. These H+ or proton ions can do one of two things: the H+ or proton ions can be combined with the urinary buffers, particularly HPO4, in a process called titratable acidity (The biochemistry is: H+ + HPO4 = H2PO4), or the phosphate buffering system or the H+ or proton ions can combine with ammonia (NH3) to form ammonium as follows:
NH3 + H+ = NH4.
22) This ammonia is trapped and concentrated in the kidney as ammonium which is then excreted in the urine.
23) In response to acid load, 36% of the H+ or proton goes intracellular in exchange for the release of Na+ (sodium) into the blood stream. 15% of the acid goes intracellular in exchange for K+ (potassium) - common in diabetics. 6% of the H+ or proton or acid goes directly into the cell to be buffered by intracellular processes. 43% is buffered extracellularly as NaHCO3- or sodium bicarbonate combining with H+ or proton to form H2CO3 or carbonic acid which breaks down to CO2 or carbon dioxide to be released by the lungs. 10% of CO2 or carbon dioxide is excreted through the lungs and 90% is used by the body to reabsorb alkaline minerals and make sodium bicarbonate.
The biochemistry is: CO2 + H2O = H2CO3 = HCO3 + H+.
24) Of all the ways the body can buffer metabolic and dietary acids, the excretion of protein (the eating of steak) generated acid residues is the only process that does not add sodium bicarbonate back into blood circulation. This creates a loss of bases which is the forerunner of all sickness and disease. In the long run, the only way to replace these lost bases is by eating more alkaline electron-rich green foods and long-chain polyunsaturated fats. A cucumber a day keeps the doctor away - an apple creates more acid, leading to latent tissue acidosis.
25) The Human Body is an acid producing organism by function. Yet, it is an alkaline organism by design. Eating animal protein and sugar are deadly acidic choices - unless you want to be increasingly sick, tired and fat over time.
Bottom line - the pH Miracle Lifestyle and Diet is a program focuses on the foundational principal that the body is alkaline by design and yet acidic by function. This make this program the ultimate program for preventing and reversing aging and the onset of sickness and dis-ease. I would say that the pH Miracle Lifestyle and Diet is the diet for immortality.
Please remember this very important truth, hydrochloric acid is not the cause of digestion but the result of digestion. Start alkalizing today and begin improving the quality and quantity of your life today.
To learn more about the pH Miracle Lifestyle and Diet go to:
www.phmiracleliving.com and www.articlesofhealth.blogspot.com
Tuesday, July 21, 2009
More ways to protect yourself from swine flu
Well before we start please don't kiss any pigs!. There is no chance for this young man in the above image, or is it a new cure?Doctors’ surgeries are reporting a huge increase in the number of cases of Swine flu. But put these numbers into perspective, millions of people who will probably get swine flu, most will only experience mild symptoms, so dont panic.
Here is what you can do to help protect yourself. The most important thing is to make sure your immune system is in top condition. You can improve its condition by eating the following foods: Shellfish,chicken,liver,oily fish,wheatgerm,high antioxidant vegetables and fruit such as oranges, carrots, and sweet potato, yogurt, sunflower seeds and seaweed.
The best supplements to use are vitamin c, ensure that you are using a good brand name, and that is 1000mg.
The trace element Zinc has been found to boost natural immunity against disease, and also aids the excretion of of toxic cadmium found in cigarette smoke.
Garlic too can help boost the immune system, it contains a potent sulpher compound Allicin. In cream form Allicin was used in clinical trials, and found to kill the so-called super bug (MRSA), which is resistant to antibiotics.
Other help for the immune system is to make sure you stay hydrated, and drink enough water. Get plenty of rest. Try to reduce contact with substances that increase the load on the bodies defences such as tobacco smoke, car fumes, and excess alcohol.
If you catch flu stay at home and rest. Drink plenty of fluids and take paracetamol. If you cannot eat, try chicken soup it is known to be quite good if not feeling well.
Monday, July 20, 2009
The Diet-Heart Hypothesis: Stuck at the Starting Gate
The diet-heart hypothesis is the idea that (1) dietary saturated fat, and in some versions, dietary cholesterol, raise blood cholesterol in humans and (2) therefore contribute to the risk of heart attack.
I'm not going to spend a lot of time on the theory in relation to dietary cholesterol because there really isn't much evidence to debunk in humans. As far as I can tell, most diet-health researchers don't take this theory seriously anymore because the evidence has simply failed to materialize. Dr. Walter Willett doesn't believe it, and even Dr. Ancel Keys didn't believe it. Here's a graph from the Framingham Heart study (via the book Prevention of Coronary Heart Disease, by Dr. Harumi Okuyama et al.) to drive home the point. Eggs are the most concentrated source of cholesterol in the American diet. In this graph, the "low" group ate 0-2 eggs per week, the "medium" group ate 3-7, and the "high" group ate 7-14 (click for larger image):
The distribution of blood cholesterol levels between the three groups was virtually identical. The study also found no association between egg consumption and heart attack risk. Dietary cholesterol does not raise serum cholesterol in the long term, because humans are adapted to eating cholesterol. We simply adjust our own cholesterol metabolism to compensate when the amount in the diet increases, like dogs. Rabbits don't have that feedback mechanism because their natural diet doesn't include cholesterol, so feeding them dietary cholesterol increases blood cholesterol and causes vascular pathology.
The first half of the diet-heart hypothesis states that eating saturated fat raises blood cholesterol. This has been accepted without much challenge by mainstream diet-health authorities for nearly half a century. In 1957, Dr. Ancel Keys proposed a formula (Lancet 2:1959. 1957) to predict changes in total cholesterol based on the amount of saturated and polyunsaturated fat in the diet. This formula, based primarily on short-term trials from the 1950s, stated that saturated fat is the primary dietary influence on blood cholesterol.
According to Keys' interpretation of the trials, saturated fat raised, and to a lesser extent polyunsaturated fat lowered, blood cholesterol. But there were serious flaws in the data from the very beginning, which were pointed out in this searing 1973 literature review in the American Journal of Clinical Nutrition (free full text).
The main problem is that the controlled trials typically compared saturated fats to omega-6 linoleic acid (LA)-rich vegetable oils, and when serum cholesterol was higher in the saturated fat group, this was most often attributed to the saturated fat raising blood cholesterol rather than the LA lowering it. When a diet high in saturated fat was compared to the basal diet without changing LA, often no significant increase in blood cholesterol was observed. Studies claiming to show a cholesterol-raising effect of saturated fat often introduced it after an induction period rich in LA. Thus, the effect may have more to do with LA lowering blood cholesterol than saturated fat raising it. This is not at all what I was expecting to find when I began looking through the short-term trials.
I recently read a 2003 study that addresses this point directly. Muller et al. (free full text) compared the effects of three controlled diets on the blood cholesterol of 25 healthy women. The diets were:
Among the many other studies I examined, I found an apparently well-controlled counterexample: Arterioscler. Thromb. Vasc. Biol. 18:441. 1988. In this 8-week study, increasing saturated fat (at the expense of carbohydrate and with LA constant) increased total cholesterol and LDL, while also increasing HDL, and decreasing Lp(a) and triglycerides (the latter three changes are thought to be protective). Decreasing saturated fat from 15% to 6% of calories (drastic), reduced total cholesterol by 9% and LDL by 11% (calculated by the Friedewald equation). The variation between trials may have to do with the specific saturated fatty acids used in each trial, their duration, or some other unknown confounder.
Reading through the short-term controlled trials, I was struck by the variability and lack of agreement between them. Some of this was probably due to a lack of control over variables and non-optimal study design. But if saturated fat has a dominant effect on serum cholesterol in the short term, it should be readily and consistently demonstrable. It clearly is not.
The long-term data are also not kind to the diet-heart hypothesis. Reducing saturated fat while greatly increasing LA certainly does lower blood cholesterol substantially. This was the finding in the well-controlled Minnesota Coronary Survey trial, for example (14% reduction). But in other cases where LA intake changed less, such as MRFIT, the Women's Health Initiative Diet Modification trial and the Lyon Diet-Heart trial, reducing saturated fat intake had little or no effect on total cholesterol or LDL (0-3% reduction). This generally dumbfounded the investigators. The small changes that did occur could easily have been due to other factors, such as increased fiber and phytosterols, since these were multiple-factor interventions.
Another blow to the idea that saturated fat raises cholesterol in the long term comes from observational studies. Here's a graph of data from the Health Professionals Follow-up study, which followed 43,757 health professionals for 6 years (via the book Prevention of Coronary Heart Disease by Dr. Harumi Okuyama et al.):
What this graph shows is that at a relatively constant LA intake, neither saturated fat intake nor the ratio of LA to saturated fat were related to blood cholesterol in freely living subjects. This was true across a wide range of saturated fat intakes (7-15%). If we can't even find a consistent association between dietary saturated fat and blood cholesterol in observational studies, how can we claim that saturated fat is a dominant influence on blood cholesterol?
There's more. If saturated fat were important in determining the amount of blood cholesterol in the long term, you'd expect populations who eat the most saturated fat to have high blood cholesterol levels. But that's not at all the case. The Masai traditionally get almost 2/3 of their calories from milk fat, half of which is saturated. In 1964, Dr. George V. Mann published a paper showing that traditional Masai warriors eating nothing but very fatty milk, blood and meat had an average cholesterol of 115 mg/dL in the 20-24 year age group. For comparison, he published values for American men in the same age range: 198 mg/dL (J. Atherosclerosis Res. 4:289. 1964). Apparently, eating three times the saturated animal fat and several times the cholesterol of the average American wasn't enough to elevate their blood cholesterol. What does elevate the cholesterol of a Masai man? Junk food.
Now let's swim over to the island of Tokelau, where the traditional diet includes nearly 50% of calories from saturated fat from coconut. This is the highest saturated fat intake of any population I'm aware of. How's their cholesterol? Men in the age group 20-24 had a concentration of 168 mg/dL in 1976, which was lower than Americans in the same age group despite a four-fold higher saturated fat intake. Tokelauans who migrated to New Zealand, eating half the saturated fat of their island relatives, had a total cholesterol of 191 mg/dL in the same age group and time period, and substantially higher LDL (J. Chron. Dis. 34:45. 1981). Sucrose consumption was 2% on Tokelau and 13% in New Zealand. Saturated fat seems to take a backseat to some other diet/lifestyle factor(s). Body fatness and excess calorie intake are good candidates, since they influence circulating lipoproteins.
I have to conclude that if saturated fat influences total cholesterol or LDL concentration at all, the effect is modest and is secondary to other factors.
I'm not going to spend a lot of time on the theory in relation to dietary cholesterol because there really isn't much evidence to debunk in humans. As far as I can tell, most diet-health researchers don't take this theory seriously anymore because the evidence has simply failed to materialize. Dr. Walter Willett doesn't believe it, and even Dr. Ancel Keys didn't believe it. Here's a graph from the Framingham Heart study (via the book Prevention of Coronary Heart Disease, by Dr. Harumi Okuyama et al.) to drive home the point. Eggs are the most concentrated source of cholesterol in the American diet. In this graph, the "low" group ate 0-2 eggs per week, the "medium" group ate 3-7, and the "high" group ate 7-14 (click for larger image):
The distribution of blood cholesterol levels between the three groups was virtually identical. The study also found no association between egg consumption and heart attack risk. Dietary cholesterol does not raise serum cholesterol in the long term, because humans are adapted to eating cholesterol. We simply adjust our own cholesterol metabolism to compensate when the amount in the diet increases, like dogs. Rabbits don't have that feedback mechanism because their natural diet doesn't include cholesterol, so feeding them dietary cholesterol increases blood cholesterol and causes vascular pathology. The first half of the diet-heart hypothesis states that eating saturated fat raises blood cholesterol. This has been accepted without much challenge by mainstream diet-health authorities for nearly half a century. In 1957, Dr. Ancel Keys proposed a formula (Lancet 2:1959. 1957) to predict changes in total cholesterol based on the amount of saturated and polyunsaturated fat in the diet. This formula, based primarily on short-term trials from the 1950s, stated that saturated fat is the primary dietary influence on blood cholesterol.
According to Keys' interpretation of the trials, saturated fat raised, and to a lesser extent polyunsaturated fat lowered, blood cholesterol. But there were serious flaws in the data from the very beginning, which were pointed out in this searing 1973 literature review in the American Journal of Clinical Nutrition (free full text).
The main problem is that the controlled trials typically compared saturated fats to omega-6 linoleic acid (LA)-rich vegetable oils, and when serum cholesterol was higher in the saturated fat group, this was most often attributed to the saturated fat raising blood cholesterol rather than the LA lowering it. When a diet high in saturated fat was compared to the basal diet without changing LA, often no significant increase in blood cholesterol was observed. Studies claiming to show a cholesterol-raising effect of saturated fat often introduced it after an induction period rich in LA. Thus, the effect may have more to do with LA lowering blood cholesterol than saturated fat raising it. This is not at all what I was expecting to find when I began looking through the short-term trials.
I recently read a 2003 study that addresses this point directly. Muller et al. (free full text) compared the effects of three controlled diets on the blood cholesterol of 25 healthy women. The diets were:
- High in saturated fat from coconut, low in LA
- Same as #1, with half the saturated fat replaced by carbohydrate
- Low in saturated fat, high in LA, with the same total fat as in #1
The most important finding of this study was that lowering total saturated fat in the form of coconut oil, from 22.7 to 10.5 E% without change in the P/S ratio [polyunsaturated to saturated ratio], did not lower total or LDL cholesterol, but significantly reduced HDL cholesterol.I don't claim that this one study settles the question, but does illustrate that saturated fat does not have a large and consistently detectable effect on total or LDL cholesterol.
Among the many other studies I examined, I found an apparently well-controlled counterexample: Arterioscler. Thromb. Vasc. Biol. 18:441. 1988. In this 8-week study, increasing saturated fat (at the expense of carbohydrate and with LA constant) increased total cholesterol and LDL, while also increasing HDL, and decreasing Lp(a) and triglycerides (the latter three changes are thought to be protective). Decreasing saturated fat from 15% to 6% of calories (drastic), reduced total cholesterol by 9% and LDL by 11% (calculated by the Friedewald equation). The variation between trials may have to do with the specific saturated fatty acids used in each trial, their duration, or some other unknown confounder.
Reading through the short-term controlled trials, I was struck by the variability and lack of agreement between them. Some of this was probably due to a lack of control over variables and non-optimal study design. But if saturated fat has a dominant effect on serum cholesterol in the short term, it should be readily and consistently demonstrable. It clearly is not.
The long-term data are also not kind to the diet-heart hypothesis. Reducing saturated fat while greatly increasing LA certainly does lower blood cholesterol substantially. This was the finding in the well-controlled Minnesota Coronary Survey trial, for example (14% reduction). But in other cases where LA intake changed less, such as MRFIT, the Women's Health Initiative Diet Modification trial and the Lyon Diet-Heart trial, reducing saturated fat intake had little or no effect on total cholesterol or LDL (0-3% reduction). This generally dumbfounded the investigators. The small changes that did occur could easily have been due to other factors, such as increased fiber and phytosterols, since these were multiple-factor interventions.
Another blow to the idea that saturated fat raises cholesterol in the long term comes from observational studies. Here's a graph of data from the Health Professionals Follow-up study, which followed 43,757 health professionals for 6 years (via the book Prevention of Coronary Heart Disease by Dr. Harumi Okuyama et al.):
What this graph shows is that at a relatively constant LA intake, neither saturated fat intake nor the ratio of LA to saturated fat were related to blood cholesterol in freely living subjects. This was true across a wide range of saturated fat intakes (7-15%). If we can't even find a consistent association between dietary saturated fat and blood cholesterol in observational studies, how can we claim that saturated fat is a dominant influence on blood cholesterol? There's more. If saturated fat were important in determining the amount of blood cholesterol in the long term, you'd expect populations who eat the most saturated fat to have high blood cholesterol levels. But that's not at all the case. The Masai traditionally get almost 2/3 of their calories from milk fat, half of which is saturated. In 1964, Dr. George V. Mann published a paper showing that traditional Masai warriors eating nothing but very fatty milk, blood and meat had an average cholesterol of 115 mg/dL in the 20-24 year age group. For comparison, he published values for American men in the same age range: 198 mg/dL (J. Atherosclerosis Res. 4:289. 1964). Apparently, eating three times the saturated animal fat and several times the cholesterol of the average American wasn't enough to elevate their blood cholesterol. What does elevate the cholesterol of a Masai man? Junk food.
Now let's swim over to the island of Tokelau, where the traditional diet includes nearly 50% of calories from saturated fat from coconut. This is the highest saturated fat intake of any population I'm aware of. How's their cholesterol? Men in the age group 20-24 had a concentration of 168 mg/dL in 1976, which was lower than Americans in the same age group despite a four-fold higher saturated fat intake. Tokelauans who migrated to New Zealand, eating half the saturated fat of their island relatives, had a total cholesterol of 191 mg/dL in the same age group and time period, and substantially higher LDL (J. Chron. Dis. 34:45. 1981). Sucrose consumption was 2% on Tokelau and 13% in New Zealand. Saturated fat seems to take a backseat to some other diet/lifestyle factor(s). Body fatness and excess calorie intake are good candidates, since they influence circulating lipoproteins.
I have to conclude that if saturated fat influences total cholesterol or LDL concentration at all, the effect is modest and is secondary to other factors.
