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Interesting Information: New Breakthrough: Roundup DOES Harm Humans

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Interesting Information:  January 21, 2013

New Breakthrough:  Roundup® DOES Harm Humans

 

Roundup®, which is mostly the chemical glyphosate, is “the most popular herbicide used on the planet,” according to Stephanie Seneff, PhD, in “Roundup®:  The `Nontoxic’ Chemical that May Be Destroying our Health,” Wise Traditions, Fall 2013, 30-38.

Roundup® is produced by Monsanto (it went off patent in 2000), and Monsanto has claimed that Roundup® is nontoxic for humans–even though glyphosate is “an established endocrine disruptor.”

Yet, there are many real-world examples of people sickened in all kinds of ways by exposure to Roundup.   But up to now, that I know of, there’s not be an explanation for HOW glyphosate affects humans that can stand up to industry’s insistence on using it.

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The “nontoxic for humans” argument is that glyphosate kills weeds by “interfering with what is called the shikimate pathway–which is “essential in plants for the synthesis of a class of amino acids called the `aromatics.’ ”

The shikimate pathway is “nonexistent in any mammalian cell.”

BUT, BUT, BUT…AND HERE’S THE BREAKTHROUGH–“all of the microbes that take up residence in our digestive tract do have this shikimate pathway, and exposure to glyphosate…will cause them serious stress as a consequence.”

And, hopefully, each of you has become aware of the rapidly increasing knowledge of how important these gut “flora and fauna” are to human health.  And, how, if the opportunistic microbes get out of balance in our systems (sugar), they can be a real wrecking crew to your health.  This knowledge is the basis of Natasha Campbell-McBride’s work with the GAPS (Gut and Psychology Syndrome).

Studies have shown that glyphosate disrupts the gut bacteria in chickens, cows, and pigs, causing inflammation in the gut along with an overgrowth of pathogenic forms and concurrent loss of beneficial bacteria.  It is now becoming apparent that our gut bacteria, which outnumber our own cells by a factor of ten to one, play many important roles in supplying nutrients and protecting us from toxins.  There’s also an intricate connection between the gut and the brain, such that an unhealthy digestive system translates into pathologies in the brain.

AND we are NOT healthy in America–likely at least in part because we–unlike western Europe–are awash with chemicals like glyphosate.

Despite spending nearly two and a half times as much on health care as our peer nations, the U.S. lags behind many of these other nations in basic metrics like infant mortality and life expectancy.  The most recent figures for infant mortality place the U.S. at number forty-six, behind Cuba and Guam.  Clearly we are doing something wrong, and our wholesale embrace of GMOs is an obvious candidate.

Autism used to be rare, affecting one in ten thousand children.  The latest numbers put out by the CDC in March 2013, show one in fifty.  This is an alarming number, and, what is even more alarming is how quickly the number has been rising in recent years.

Ninety percent of the GMO crops (GMO corn, soy, cotton, sugar beets, and canola) are engineered to be “Roundup Ready,” which means that they can be sprayed with Roundup and they will happily soak it up into their tissues.  The practice of “desiccating”crops like wheat and sugar cane just before the harvest by spraying them with Roundup is also becoming more and more popular as a way to reduce the amount of vegetation that needs to be cleared in preparation for planting next year’s crop.  These two changes in agricultural practices almost certainly mean that Roundup is entering our food supply in record amounts.

Here’s more on the mechanics of why the shikimate pathway in our gut microbes affect us, but it’s not the whole description Seneff discusses as it is complex and too long to synthesize here:

Plants and microbes use the shikimate pathway to produce the aromatic amino acids, tryptophan, tyrosine and phenylalanine.  Because they don’t have this pathway, mammals can’t produce these essential nutrients, and therefore we depend on plants and microbes to provide them for us.  So it is logical that glyphosate, by interfering with this pathway, would lead to a deficiency in these nutrients.  Tryptophan is the sole precursor to serotonin, and serotonin deficiency is implicated in a litany of diseases and conditions that are prevalent today, including autism, obesity, Alzheimer’s disease, depression, suicide, and homicidal behavior.  Serotonin is an appetite suppressant so it’s hard not to overeat when it is in short supply.

Autism is associated with two comorbidities that may yield hints as to its underlying etiology:  disrupted gut bacteria and impaired sulfur metabolism.  A characteristic feature of children with autism is an overgrowth of pathogenic bacteria in the gut, which can lead to neurological defects arising from exposure of the brain to toxins produced by these bacteria.

Two pathogens exist in our gut, and they can play a beneficial role if kept under control by other microbes:  Clostridia difficile and Pseudomonas aeruginosa.  (Both are “causing a major crisis in hospitals in the U.S. and elsewhere due to their increased prevalence and multiple antibiotic resistance.)  Pseudomonas aeruginosa can metabolize glyphosate.  BUT, formaldehyde, “a known carcinogen and neurotoxin,” is the by-product.  Clostridia diff. is a yeast pathogen that thrives on sugar.  It can punch holes in your gut that let food particles escape into the bloodstream which, in turn, cause all sorts of food allergies and autoimmune problems.  BUT, in terms of autism, Seneff has a long, involved explanation of how this pathogen is connected to sulfate transport and autism.

So, what can you do?

Eat organic foods.  Refuse to buy industrially grown, poisoned, monocrop, and/or GMO foods.  Insist on labeling of GMO foods.  And tell people who question WHY, what’s at stake.

And you can also tell them that chronic illnesses are incredibly, incredibly expensive.

Dr. Seneff works at the intersection of technology and biology.  She is a Senior Research Scientist at MITs Computer Science and Artificial Intelligence Laboratory.  She has a Bachelor’s degree from MIT in biology with a minor in food and nutrition, and her PhD from MIT is in computer science.  She has done groundbreaking work with the importance of sulfur in foods humans eat–and sulfur has seriously diminished with industrially grown produce.

Here’s her heavily researched article in total–where you can see all her citations:

Roundup: The “Nontoxic” Chemical that May Be Destroying our Health – Weston A Price Foundation.

Interesting Information: Food is the Best Medicine – YouTube

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Interesting Information:  September 25, 2013

Friends sent me this video of Dr. Natasha Campbell-McBride, who is a Russian/British neurosurgeon and nutritionist who is on the cutting edge of understanding the importance of the relationship of gut integrity to being healthy.  I’ve written about her GAPS work many times on this blog.  She is a heroine of mine.

Get a cup of coffee or tea, pull up a chair, and treat yourself to 45 minutes or so of real wisdom.  This woman cured her child of autism and has a clinical practice in Britain where she has cured so many people sick with neurological diseases or food allergies.

There are other, longer videos of her speaking on utube if you want to go further, for longer.  But this video is a very good start if this topic is new to you or if she is new to you.

Enjoy!

Food is the Best Medicine – YouTube.

Written by louisaenright

September 25, 2013 at 5:04 pm

Mainely Tipping Points Essay 43: Part III: Paleo Diet: What’s Wrong With Legumes?

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Mainely Tipping Points Essay 43:  November 16, 2012

Paleo Diet, Part III:  What’s Wrong With Legumes?

 

To recap from Parts I and II, Paleo Diet advocates argue that humans are genetically wired to eat meat, foraged vegetables, fruits, nuts, and seeds.  Paleo peoples, they argue, did not eat grains, legumes, or dairy and were superbly healthy.

 But, what’s wrong with beans and peanuts, also known as legumes?

 Rob Wolf, in “The Paleo Solution,” puts it simply:  “dairy and legumes have problems similar to grains:  gut irritating proteins, antinutrients…protease inhibitors, and inflammation.”  Antinutrients, like phytates, bind to metal ions, like magnesium, zinc, iron, calcium, and copper, which make them unavailable for absorption by our bodies.  Protease inhibitors prevent the breakdown of proteins which means your body cannot “effectively digest the protein in your meal” (98-99, 93).  In other words, antinutrients and protease inhibitors cause malabsorption and disease.    

 

Nora T. Gedgaudas, C.N.S., C.N.T., in “Grains:  Are They Really a Health Food?:  Adverse Effects of Gluten Grains” (“Well Being Journal,” May/June 2012), notes that “legumes typically contain 60 percent starch and only relatively small amounts of incomplete protein, and they also contain potent protease inhibitors, which can damage one’s ability to properly digest and use dietary protein and can also potentially damage the pancreas over time, when one is overly dependent on them as a source of calories.”  (Gedgaudas’ web site is http://www.primalbody-primalmind.com.) 

 William Davis, MD, in “Wheat Belly,” notes that the carbohydrate in legumes contains amylopectin C, which is the least digestible of the amylopectins—which leads to the chant “Beans, beans, they’re good for your heart, the more you eat ‘em, the more you…”.  Yet, the reality of the indigestible matter is not so funny:  “undigested amylopectin makes its way to the colon, whereupon the symbiotic bacteria happily dwelling there feast on the undigested starches and generate gases such as nitrogen and hydrogen, making the sugars unavailable for you to digest” (33).

 Davis goes on to note that amylopectin B is “the form found in bananas and potatoes and, while more digestible than bean amylopectin C, still resists digestion to some degree.  Remember that wheat has amylopectin A, which is the most digestible form of the amlopectins and, thus, can raise blood sugars more than eating a sugar-sweetened soda or a sugary candy bar.  The lesson here is that “not all complex carbohydrates are created equal….”   And Davis cautions that as the carbohydrate load of legumes “can be excessive if consumed in large quantities,” it’s best to limit servings to about a ½ cup size (33, 213). 

 Wolf is less compromising when it comes to combining plant-based foods, like beans and rice, to obtain essential amino acids—which we must eat as we cannot make them on our own.  The eight essential amino acids are “plentiful in animal sources and lacking to various degrees in plant sources.”  Wolf notes that “many agricultural societies found that certain combinations (like beans and rice) can prevent protein malnutrition.”  But, relying on the work of anthropologists who have compared them, Wolf notes that “most vegetarian societies…are less healthy than hunter-gathers and pastoralists.”  That’s because “plant sources of protein, even when combined to provide all the essential amino acids, are far too heavy in carbohydrate, irritate the gut, and steal vitamins and minerals from the body via anti-nutrients.”  Wolfs’ final assessment:  “Beans and rice, nuts and seeds, are what I call “Third World proteins.’  They will keep you alive, they will not allow you to thrive” (208-209).

 Wolf cautions that unless you are lean and healthy, don’t eat fruit.  He adds, further, that “there is no nutrient in fruit that is not available in veggies, and fruit may have too many carbs for you” (214)

 Dr.  Natasha Campbell-McBride expanded on the 1950s Specific Carbohydrate Diet (SCD) of Dr. Sidney Valentine Haas and created the “Gut and Psychology Syndrome” (GAPS) diet.  (That history is in my Mainely Tipping Points Essay 31 on my blog:  https://louisaenright.wordpress.com.)  Haas recognized the connections between diet and disease, especially in the debilitating digestive disorders, and put patients on a diet that eliminated dairy, grains, legumes, and starchy vegetables, like potatoes.  (Dairy is slowly added back after healing has started, beginning with cultured forms, like yogurt.  But, some patients are not able to tolerate dairy permanently.)  Haas’s SCD diet emphasized bone broths, meat stews that included animal fat, vegetables, and some fruits.  The results were, and are, amazing. 

 Dr. Campbell-McBride was one of many now, like Wolf and Davis, who made the further connection that too many starchy carbohydrates foment conditions in the gut that allow out-of-control yeasts to degrade the gut lining—which allows food particles to escape into the blood stream and trigger autoimmune reactions.  Campbell-McBride is one of the first to realize that these out-of-control yeast populations produce toxins that affect the brain and create problematic behavior.  Conditions like autism, for instance, might not really be autism, but effects of inappropriate diet and malfunctioning body systems. 

 Sally Fallon Morell and Mary G. Enig, Ph. D. of The Weston A. Price Foundation (WAPF) hold a place in their 1999 “Nourishing Traditions,” for most legumes—if properly soaked and cooked so that phytic acid and enzyme inhibitors are destroyed and difficult-to-digest complex sugars are made more digestible and if legumes are cooked and eaten with at least small amounts of animal protein and animal fat. 

 Morell and Enig write that soybeans, however, should only be eaten sparingly and only after fermentation into miso, tempeh, and natto because the chemical package in soy is so powerful and so dangerous (495-496).  A  commercial method has never been fully developed that renders soy completely safe.  But, more on soy in Mainely Tipping Points 44 .  (Note that tofu is not a fermented soy food.) 

 Morell and Enig are careful to caution that “vegetable protein alone cannot sustain healthy life because it does not contain enough of all of the amino acids that are essential.”  Indeed, “most all plants lack methionine, one of the essential amino acids” (495-496).  Further, both Morell and Enig have made clear repeatedly in the WAPF journal “Wise Traditions” that the current government support for plant-based diets is dangerous and unscientific.          

 In the end, what Paleo diet advocates are asking is why, in the first place eat foods with such high carbohydrate loads, inferior protein, and so many dangerous chemicals —especially when a diet of meat, vegetables, fruits, nuts, and seeds supplies nutrients in dense, safe, satisfying forms. 

 This Paleo question is especially good to contemplate if one is overweight and experiencing the attendant health issues that accompany that condition and are trying to make changes.  Or, if one has ongoing digestive disorders which really must be addressed. 

 

Books: Internal Bliss

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Books:  October 12, 2011

Internal Bliss

The GAPS folks–Gut and Psychology Syndrome–have a cookbook out that helps those needing the GAPS diet–which is likely most of us these days–learn how to cook without using grains, sugars, and starchy vegetables.  You can order the main GAPS book and this new cookbook together on the GAPS diet web site:  http://www.gapsdiet.com/.  Or, you can order the cookbook alone.  The original GAPS book also has a lot of menus and recipes.  The main GAPS web site, which deals more with the GAPS problem at large, is  http://gaps.me.

I have written about the GAPS history and program in Mainely Tipping Points Essays 31 and 32, available on this blog.

Written by louisaenright

October 12, 2011 at 5:11 pm

Mainely Tipping Points 32: Fiber Menace

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Tipping Points 32:  Fiber Menace

FIBER MENACE

One of the most striking things I’ve discovered while researching food and health issues over the past few years is how often strong personalities (usually males with a fervent belief system and either money or political power) drastically change what we think is healthy to eat.  Science refuting belief is ignored, obfuscated, or denied.  And, when industry becomes involved, the changes are permanently cemented into cultural truth.  Such is the case with our current practice of overeating fiber.   

Konstantin Monastyrsky, in FIBER MENACE:  THE TRUTH ABOUT FIBER’S ROLE IN DIET FAILURE, CONSTIPATION, HEMORRHOIDS, IRRITABLE BOWEL SYNDROME, ULCERATIVE COLITIS, CHROHN’S DISEASE, AND COLON CANCER (2008), identifyies Sylvester Graham (1794-1851) and John Harvey Kellogg (1852-1943) as agents of dietary change.  Graham, a Presbyterian minister who undoubtedly held the anti-body dictates of Calvinism, “prescribed a high-fiber vegetarian diet” to control lust” (1).  Graham believed men should not have sex until after they were 30 and then only once a month.  He believed white bread caused constipation and recommended “Graham” flour made from coarsely ground wheat.  Graham died alone, and Monastyrsky notes that Graham’s “abrasive, irritable personality” was likely a “manifestation of acute protein deficiency and unstable blood sugar” (1-2).

Kellogg, writes Monastyrsky, was a prominent physician, a celebrated surgeon, a successful entrepreneur, an author, a charitable man, and a health reformer.  Kellogg had a profound impact on the American diet since “he had the resources, the forum, the charisma, the conviction, and the authority to deliver his message over a long, long period of time and to lots and lots of people” (2).  Kellogg, like Graham, was obsessed with chastity and constipation.  He “never made love to his wife.”  To remedy masturbation, he “advocated circumcision without anesthetic for boys and mutilation of the clitoris with carbolic acid for girls.”  He believed constipation caused sexual desire as impacted stools stimulated the prostate gland or the vagina.  He proscribed a coarse vegetarian diet and bran and paraffin oil with every meal—which caused constant anal leakage along with the “decline of libido, functional impotence, and infertility” due to protein deficiencies.  Since he lived to be 91, Kellogg was likely “a typical hypocrite, who didn’t practice what he preached, sex or no sex” (2).

Kellogg’s namesake company is “still minting a fortune by peddling…sugared breakfast cereals fortified with fiber.”  In 2004 alone, the Kellogg Company spent over $3.5 billion just on ` promotional expenditures,’ “ so “no wonder fiber is still on everyone’s mind and in everyone’s stools….” (3).  And so, writes Monastyrsky, “if you believe that the introduction of fiber into the American diet came about as a result of thorough academic research, methodical clinical investigation, and penetrating peer reviews…it didn’t.  It’s actually based on profane sacrilege, fanatical misogynism, medieval prudishness, common quackery, crass commercialism, incomprehensible medical incompetence, and by the legal standards of today, negligence and malpractice” (3). 

There is, writes Monastyrsky, no scientific proof that high-fiber diets are healthy or aid constipation (13).  And a major text for gastroenterologists (ROME II) notes that “`there is little or no relationship between dietary fiber intake and whole gut transit time’ “ (114-115).

Indeed, there are reams of studies demonstrating that anything but “minor quantities of fiber from natural, unprocessed food” upsets the whole digestive chain in ways that leads to the problems listed in FIBER MENACE’s title (13).  Worse, many reputable studies show that high-fiber diets do not provide protection from the second largest cancer killer in the U.S.–colon cancer–and are probably a cause of it–information which has been largely ignored (180-187).  And, studies show that “carbohydrate intake…[is] positively associated with breast cancer risk.”  Yet, health authorities continue to insist that we eat more fiber, avoid meat and animal fat, eat more fruits and vegetables, and drink a lot of water (185).     

But, let’s back up for a moment.  Monastyrsky received medical training and a  pharmacology degree (1977) in Russia (Ukraine) before emigrating to the U.S. in 1978, where he embarked on a very successful career in technology, primarily on Wall Street.  Then, after years of eating a high-fiber vegetarian diet, he became very ill with diabetes, irritable bowel syndrome, constipation, hemorrhoidal disease, and anal fissures.  He returned to his medical training and research skills to heal himself and  learned that his life-threatening condition often takes decades to develop. 

According to Monastyrsky’s web site (www.gutsense.org), he is a certified nutritional consultant and an expert in forensic nutrition, a new field of science that investigates the connection between supposedly healthy foods and nutrition-related disorders, such as diabetes and obesity.  Treatment is through nutritional intervention.  He’s written two best-selling books in Russian and FIBER MENACE and GUT SENSE in English.  His work is highly respected by the Weston A. Price Foundation and is a fit with other work denouncing the overeating of carbs, the loss or lack of gut flora and fauna (disbacteriosis), and the need to eat nutrient-dense foods for health—such as Dr. Natasha Campbell-McBride’s GUT AND PSYCHOLOGY SYNDROME and Gary Taubes’ WHY WE GET FAT.

Monastyrsky explains the “evolutionary functions of each digestive organ” and notes that each organ specializes in a specific food group.  The mouth macerates and masticates flesh for we are “canine-wielding predators”; the stomach ferments and digests proteins; the duodenum (the first section of the small intestine) mixes chyme (a thick liquid without any solids that arrives from the stomach) with enzymes and absorbs water; the gallbladder uses bile to break down and assimilate fats; the jejunum and ileum (the last two sections of the small intestine) complete digestion of proteins, fats, and carbohydrates and absorb “their basic components (amino acids, fattly; acids, monosaccharides); and the large intestine recovers remaining water, nutrients and electrolytes, converts “liquid chyme to semi-solid stools,” and expels them (8-9). 

If this process is disturbed by an overabundance of indigestible fiber, the system struggles.  Malabsorption, where needed nutrients are not absorbed, occurs, which leads to malnutrition and disease.  Constipation and/or diarrhea occur, as does bloating and gas.  The stretched digestive system—a condition worsened by drinking water that makes fiber swell–begins to need more and more fiber to function.  The delicate tissues of the normally narrow anal canal are torn and scarred by too-large stools.  The lack of appropriate fats further compounds these disease conditions by causing stool impaction.  Intestines “bloated from inflammatory diseases caused by indigestible fiber” create hernias (28).       

Monastyrsky warns that a lot of fiber is hidden in fake processed foods under obscure names, like “cellulose, B-glucans, pectin, guar gum, cellulose gum, carrageen, agar-agar, hemicellulose, inulin, lignin, oligofructose, fructooligosaccharides, polydextrose, polylos, psyllium, resistant dextrin, resistant starch, and others.”  These factory made ingredients are derived from wood pulp, cotton, seaweed, husks, skins, seeds, tubers, and selected high-yield plants that aren’t suitable for human  consumption without extra processing” (18). 

So, what constitutes constipation?  Monastyrsky notes that mainstream medicine does not recognize constipation as the very serious condition that it is until it is too late and more extreme digestive conditions have developed.  If you’re not experiencing twice-daily easy and complete stools–Monastyrsky describes in detail what a healthy stool should look like using the UK’s Bristol Stool Form Scale—you might want to read FIBER MENACE. 

WARNING:  Monastyrsky warns that one must wean off fiber very gently or one will set off unintended consequences, like increased constipation.  To heal a damaged digestive tract, the GAPS diet, from GUT AND PSYCHOLOGY SYNDROME, is excellent—www.gapsdiet.com. 

 

Turkey Tracks: Juicing

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Turkey Tracks:  May 27, 2011

Juicing

My niece, Lauren Howser Black, is starting to experiment with juicing–which she shared on Facebook.

I am trying to figure out juicing myself and am slowly coming to some conclusions.

First, all food is made up of three ingredients:  protein, fat, and carbohydrates.  Protein and fat are the building blocks of the body.  They are absolutely necessary for ideal  human health.  Carbohydrates are, apparently, not, since one can get every single nutrient, vitamin, enzyme, etc., one needs from meat alone.  (This information comes most recently from Gary Taubes in WHY WE GET FAT–which I covered in Tipping Points Essays 29 and 30.)

We eat carbs to give ourselves energy.  And, they taste really good for the most part as most are yummy fruits and vegetables.  But, the plant kingdom has been vastly misunderstood for some time.  Plants are chemically based, and they can pack a powerful punch.  For instance, all the major drugs that really work come from plants.  And, plants have chemicals that are absolutely addictive for humans.  Sugar and grains are an example.

Second, humans do not handle cellulose well at all.  Unlike cows, we don’t have four stomachs full of bacteria specifically meant to break down cellulose, in the form of grass.  Our system is much closer to dogs.  We have a single stomach, longer intestines, and bacteria specializing in processing meat and fats.  When we overload them with cellulose, we set up gut conditions that make us sick since all that bulk in the gut, according to Dr. Natasha Campbell-McBride, who wrote GUT AND PSYCHOLOGY SYNDROME, starts preventing the absorption of the good nutrients we need.

Third, humans really do not handle sugars well at all.  Sugars of all kinds throw off the delicate balance of our digestive system–which, in turn, causes the host of chronic diseases associated with people who have settled in one place and are growing, particularly, grains.  You’ll recognize some on the following list:  arthritis, diabetes, hypertension, heart disease, stroke, depression, schizophrenia, and cancer.   Autoimmune and inflammatory conditions abound.  These all appear alongside developmental degradation, like crooked teeth and bad eyesight.  Hunter-gatherers and nomad herders, on the other hand, have been and are (yes there are still some in the world) disease free.  [This kind of assessment is widely discussed.  Here, I’m using Lierre Keith’s recounting of this history in THE VEGETARIAN MYTH (139+).  She is, in turn, drawing on the work of Dr. Loren Cordain, who has worked extensively with archeological evidence of what earlier people ate and how it affected their bodies.]

Given this information, one might avoid all carbs.  I think that would be hard, and most hunter-gatherers and nomadic herders foraged for greens, tubers, seasonal fruits (which were much less sweet than our fruit today), and the like.  Plus, we are surrounded with eye-catching produce all year around.   AND, one has to consider, also, that juicing has long had a place in healing circles.  Maybe it works to detoxify the body–short term–but long-term health requires nutrient dense foods.  Vegetables are not nutrient dense.  Period.

Dr. Natasha Campbell-McBride absolutely holds a place for juicing in the GAPS diet.  (I wrote about GAPS in Tipping Points 31.)  But, she is dealing with a population of sick people (autism, in particular) who have significant gut issues.  (There is a growing recognition that autism almost always has a particular profile of an impaired digestive system AND that autistic people crave carbohydrates and have very limited diets.)  I know I have a gut issue–it was the root cause of my food allergy issues.  I suspect most Americans today do, given all the grains, other carbs, processed food, and chemicals they’re eating.

Dr. Max Gerson was one of the pioneers of healing the body through, among other practices, juicing.  But, he also used infusions of raw liver as well.

Dr. Joseph Mercola, who has an interesting web page and who wrote THE NO-GRAIN DIET, juices–but mostly green vegetables.

So, how to think about this issue?

It’s pretty clear that fruit juices are really high in sugar and offer a terrible jolt to the system.  Fructose sugars are particularly difficult for the body to handle and cause elevated insulin levels.  No one should ever drink commercial fruit juices.  If one is struggling with obesity, too much fructose can and does lead straight down a road that has stops at diabetes, metabolic syndrome, and so on.  But, what about vegetable juices?

I have a Vita-Mix, which pulverizes whatever goes in, so I have to think about all the added cellulose as well.  I’ve decided I need to strain whatever I am going to mix up.

Let’s start with a seemingly balanced approach.  Campbell-McBride says juicing is a great way to get nutrients without all the cellulose.  She advocates about a 50-50 ration of fruits to vegetables.  The sweet in the fruits make the good of the vegetables drinkable–especially for picky eaters.  And, the GAPS work shows that some fruits help heal the gut.  She  recommends two cups of juice a day total.  Here are some of her suggestions:

Pineapple, carrot, and a little bit of beetroot (5%  total) in the morning prepares the digestive system for the coming meals.

Carrot, apple, celery, and beetroot cleanses the liver.

Green juices from leafy veggies (spinach, lettuce, parsley, dill, carrot, and beet tops) with some tomatoe and lemon chelate heavy metals and provide magnesium and iron.

Here’s a list of vegetables she uses:  carrot, beetroot (5% of mixture only), celery, cabbage, lettuce, greens (spinach, parsley, dill, basil, fresh nettle leaves, beet tops, carrot tops, white and red cabbage)

And, her list of fruits comes from the GAPS approved fruits.  She also really likes black elderberry as an immune builder.

The Green Approach.  Dr. Mercola does not permit fruit juice because of the elevated levels of sugar.  I’m not sure I see the difference between eating an apple and juicing it, however, especially since I have this new sensibility about all the cellulose in the apple itself.  Anyway, his juicing is confined to green vegetables.  He avoids carrots, beets, and squashes.

Here’s his beginner green drink:  2 stalks of celery, 1 cucumber, 2 stalks of fennel.

He recommends starting with 1 or 2 ounces and adding to that until you are drinking 12 ounces at a time.

He recommends mixing mild greens (lettuces, but not iceberg; endive, escarole, spinach, cabbage) with stronger veggies (kale, collard, dandelion greens, mustard greens), and adding herbs, eggs (1 to 4), and some flavorings (1 Tablespoon coconut that is whole fresh grated or unsweetened dry from a health food store, 1 Tablespoon fresh cranberries, 1/2 lemon, 1 inch ginger root).

Hmmmm.   I’d have to work up to liking these green mixtures.  But, it’s something about which to think.  I would caution that spinach and chard have high levels of oxalates which can give you kidney stones if eaten in excess.   Also, I really like the cookbook THE GARDEN OF EATING, Rachel Albert-Matesz and Don Matesz.  She has a few juiced drinks as well, but has a Vita-Mix and one eats everything.

CAUTION:  YOU MUST USE ORGANIC PRODUCE!  If you want to be healthy, you cannot consider eating anything that is full of poisons.  Juicing for health when you’re using a tainted food defeats your whole purpose.  The Environmental Working Group now has a web site listing what poisons are on our foods:  http://www.whatsonmyfood.org/

I juiced a mixture of fruits and veggies today, and we drank it for lunch.  I used too many fruits.  It was sweet and good, but I had a headache an hour later.  I think for the moment I’m going to stick with my homemade yogurt, egg, coconut oil, fruit smoothies for the moment, with more limited fruit included.  And, a tonic of raw eggs, lemon juice, and honey.  Maybe I’ll play around with Mercolas more green suggestions.  But, we eat so many fresh, locally grown greens and bone-broth soups, that maybe I don’t need the juicing thing.   I am worried about too much fruit and weight loss, which I need to do.  Hey!  I just read that cinnamon is MAGIC for getting tired, insulin-resistant cells to give up fat.  Will add it to my smoothie in the morning.  I do like Campbell-McBride’s suggestions–just have to curb the urge to put in more fruit.

Turkey Tracks: Elaine Gottschall’s Muffins

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Turkey Tracks:  January 9, 2011

Elaine Gottschall’s Muffins

Since reading about the 1980 USDA food guide that changed the scientifically recommended guidelines for grains from 2 to 3 servings to 9 to 11 servings AND since realizing that my own food allergy problems are related to gut dysfunction, I censor grains in my diet.  I wrote about this USDA debacle in some of my Mainly Tipping Points essays which I have posted on this blog.  Along the way, other reading showed me a whole new way to get a bread-like product with ground nut “flours.”   

In the 1950s, Elaine Gottschall was, at first, a lay person with a seriously ill child when she discovered Dr. Sidney Haas’s work on gut dysfunction in the 1950s.  She adopted his Specific Carbohydrate Diet, now called the GAPS diet (Gut and Psychology Syndrome), and cured her child.  Dr. Natasha Campbell-McBride, among others, has discovered the connection with gut dysfunction and neurological disorders, like autism, ADD, ADHD, dyspraxia, dyslexia, depression, and schizophrenia, and is having a lot of success helping those impacted.  Dr. Joseph Mercola has a book called the NO GRAIN DIET.   

Anyway, this nut-muffin or nut bread recipe is from Gottschall’s book BREAKING THE VICIOUS CYCLE.  It’s delicious and very filling.   Two of these muffins hold me for hours. 

Use organic nuts if you can.  AND, you REALLY DO NEED paper muffin cups.  (Don’t use foil as it will be aluminum toxic.)  The recipe makes about a dozen muffins–more if you add bulky items like banana.

2 1/2 cups ground nuts.  (You can buy nuts already ground at co-ops and stores specializing in nutrient-dense whole foods.) 

 1/4 cup melted butter, or yogurt, or small amount of fruit juice, or pure apple butter (enough to moisten well)

1/2 cup (or less) honey

1/2 tsp. baking soda

1/8 tsp. salt

3 eggs

Additions:  1/3 cup dried fruit, and/or grated lemon/orange rind, and/or flavoring (almond, vanilla).  Fresh blueberries are nice.  For a banana version, add two mashed, ripe bananas and an extra egg.  For coconut, add dried/unsweetened coconut for part of the flour.

For nut bread, add one extra egg (4 eggs) and put into well-greased 1-quart baking dish.

Mix all together and bake at 375 degrees for 15-20 minutes. 

Gottschall’s book has many good recipes.  But, she wrote it at a time when we did not know how dangerous artificial sweeteners are.  Don’t use them.  Some of my essays cover artificial sweeteners as well.