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Category: Food Facts - Organic Lifestyle Magazine Category: Food Facts - Organic Lifestyle Magazine

GMO Potatoes Are Here – How To Avoid Them

The genetically modified Innate potato was approved by the USDA in 2014. The “Innate” potato is a group of potato varieties that have had the same genetic alterations applied using a new form of genetic engineering known as RNA interference (RNAi). Five different potato varieties have been transformed, including the Ranger Russet, Russet Burbank, and Atlantic potatoes. Simplot also has two proprietary varieties. Simplot has designed the potato to reduce spotting, browning, and bruising by lowering certain enzymes and to reduce the amount of asparagine, a naturally occurring chemical that converts to acrylamide under heat, which is believed to be a cancer-causing carcinogen.

Simplot has also received approval for two other genetically modified (GMO) potato varieties which are resistant to late blight, the disease that caused the Irish potato famine. They also last longer in storage. As far as we know, the only GMO potatoes being sold for consumption are under the label “White Russet.” The Non-GMO Project is now classifying the Russet potato as “high risk.”

The potato has been added to the High-Risk list of the Non-GMO Project Standard because a GMO potato variety is now “widely commercially available” in the United States. To determine when a crop needs to be moved from the Monitored-Risk list to the High-Risk list, the Project uses an established set of criteria related to the likelihood of GMO contamination in the conventional and non-GMO supply chain. As a result of today’s move, products made with potato will now be subject to extra scrutiny before they can become Non-GMO Project Verified.” – The Non-GMO Project

Recommended: How To Heal Your Gut

How To Avoid the White Russet GMO Potato

For starters, avoid any potatoes labeled as “White Russet.” For now, in the produce section, they are being sold in  a bag labeled “White Russet Potatoes.” If history has taught us anything, contamination is likely to be an issue soon, so it may be best to avoid russet potatoes altogether unless they are organic or of the red russet variety. Another option is to check for spots. From the outside, these genetically modified potatoes look similar to their russet non-GMO counterpart except the White Russet should not have any of the common spottings you would see on a russet potato. If peeled or cut in half, a non-GMO Russet potato will begin to develop browning and dark spots within a minute or two. See the video below:

Related: How To Avoid GMO Apples

An easy way to avoid GMO potatoes is to make sure they are organic. This also ensures that your potatoes won’t be grown with as many pesticides, herbicides, or fungicides. Irradiation techniques are also not allowed with organic crops either.

Avoid processed foods with potato ingredients like frozen dinners with potatoes, powdered potatoes, canned soups with potatoes, and potato chips, unless the foods are labeled non-GMO. Of course, we also recommend avoiding processed foods, but if you must, buy organic or at least non-GMO.

Avoid russet potatoes when eating out unless you can get assurances that the potatoes used are non-GMO. We also recommend eating more sweet potatoes and growing your own potatoes. Also, check out How to Avoid GMOs in 2018 – And Everything Else You Should Know About Genetic Engineering.




Bees Benefit From Sunflower Pollen, Says New Study

It’s about time the bees get some good news! A new study finds that sunflower pollen can lower the rates of certain infections in two different kinds of bees, the bumblebee and the European honeybee. The pollen lowered the rates of Crithidia bombi (a particular pathogen) infection in bumble bees (Bombus impatiens) and also reduced another pathogen, Nosema ceranae, of the European honey bee (Apis mellifera). Bumblebees who consumed sunflower pollen also produced more eggs, larvae, and had a higher probability of pupating. Rebecca Irwin is a professor of applied ecology at NC State and one of the senior co-authors of the study.

We’ve tried other monofloral pollens, or pollens coming from one flower, but we seem to have hit the jackpot with sunflower pollen…None of the others we’ve studied have had this consistent positive effect on bumble bee health.”

Bad News for Bees

The bee crisis has been in headlines more than ever lately. Neonicotinoids, a class of pesticides acknowledged as particularly toxic to bees, damage bee’s immune systems, promote disorientation, disrupt gut microbes, and shorten their life cycles. Recent studies have also found that the problem may be more serious than previously thought. Bees can develop a preference for pesticides. These agricultural chemicals are also impairing bees’ ability to remember and learn things.

Recommended: Foods Most Likely to Contain Glyphosate

Benefits of Sunflowers

While sunflower pollen won’t be able to address the harm bees suffer from pesticides, the flower can still provide protection from certain infection.

Sunflower seeds have a plethora of nutrients, especially vitamin E. That might hold the key to sunflower’s ability to help the bees fight off disease. Vitamin E is a great source of antioxidants, has anti-inflammatory properties, contains zinc for the immune system, and have even been shown to fight infections in human infants. A vitamin E deficiency can lead to neurological issues like balance problems and lack of coordination. These neurological problems also sound like things bees experience when they’re repeatedly exposed to sunflower seeds. Could vitamin E, through sunflower seeds, do even more for the bees?

As They Go, So Do We

Bees are crucial to our food supply. Thirty-five percent of the world’s crops depend on pollinators like bees. The bees needed for that are disappearing at a rapid rate. A survey of beekeepers found that 33 percent of their bees died in 2016 and 2017. Our food system depends on them. The discovery of sunflower pollen as a potential support for bees is a step in repairing the massive damage inflicted on these insects.

Recommended: How to Detox From Plastics and Other Endocrine Disruptors

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Nitrates from Cured Meat Have Been Linked to Mania in New Study

No one mistakes hot dogs for health food, but a new study published in Molecular Psychiatry suggests that they might be even worse for you than previously thought, linking hot dog, beef jerky, salami, and processed meats to mania. Examining 1,101 individuals, researchers at Johns Hopkins noticed that the subjects who had been hospitalized for mania were 3.5 times more likely to have consumed cured meats. The same outcome did not occur with other untreated meats or fish. Researchers then fed rats nitrates in a dose equivalent to what a human would eat in a hot dog or beef jerky. The second part of the study confirmed that nitrates negatively impact gut bacteria and the brain. Dr. Robert Yolken, the lead author of the study and professor of neurovirology in pediatrics at the Johns Hopkins University School of Medicine, says,

We looked at a number of different dietary exposures and cured meat really stood out. It wasn’t just that people with mania have an abnormal diet…There’s growing evidence that germs in the intestines can influence the brain…And this work on nitrates opens the door for future studies on how that may be happening.”

Related: How Farmed Fish Degrades Our Health and the Environment – Better Options Included

Needed Nitrates

This is not the first time nitrates have been mentioned in conjunction with serious health issues. Past studies have linked the compound with early death, an increased risk of cancer, and male infertility.

Nitrates are more complicated than that, though. Once they’re ingested, they’re turned to nitrites by your oral bacteria. From there these nitrites turn into nitric oxide or N-nitroso compounds. Nitric oxide is a free radical, protecting cell mitochondria, and relaxing blood vessels. Plants like celery, spinach, lettuce, onions, broccoli, and peas are excellent sources of naturally occurring nitrates that don’t turn into carcinogenic N-nitroso compounds, which are carcinogenic. This is because plants are excellent sources of vitamin c and polyphenols, which keep those compounds from forming.

Naughty Nitrates

Meat, on the other hand, has all the conditions needed for nitrites to turn into carcinogenic N-nitroso. There are no anti-oxidants or polyphenols. Meat also has higher quantities of protein and heme. Heme is an iron-containing compound found in hemoglobin and has been in the news recently as the ingredient responsible for the Impossible Burger’s meaty flavor.

Processed meats have nitrites added as a preservative and a coloring. They’re responsible for that pink color you see in so many lunch meats. The World Health Organization has classified processed meats as carcinogenic to humans since 2015. Cooking (especially over high heat) makes the numbers of carcinogenic chemicals worse, making hot dogs the worst (seriously, though, the worst).

Gut-Brain Connection

These researchers found a link between human mental illness and a food group. Then they manufactured the same conditions in rats to find an even deeper connection and a greater risk of long-term health conditions.

Related: Sugar Leads to Depression – World’s First Trial Proves Gut and Brain are Linked (Protocol Included)

Much has been made of our increasing mental issues. Mania is most commonly associated with bipolar disorder, and diagnoses of that disorder have been on the rise for over a decade. Young people have been hit especially hard. Yet the exact cause of that is unknown.

However, not enough attention has been paid to how crucial the gut-brain connection is. The enteric nervous system controls the function of the gastrointestinal tract and has been referred to as the second brain. It follows that what you fuel the gut with profoundly affects both brains. We are losing our the diversity of our gut bacteria at an alarming rate. We are beginning to see what happens when those microbes are permanently lost.

Related: Does Meat Cause Cancer? Yes and no…

How can we take care of this world, of anything else when we’re constantly on the verge of losing control of our own sanity? We often hear about mental health coping strategies or mental health tools for dealing with situations. Why is diet not one of those tools, indeed the very foundation? The gut dictates brain function. What does your brain food look like?

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FDA Commissioner to Issue New Non-Dairy Milk Guidelines

For those of us who have been confused as to whether or not almond milk contains actual milk, the Food and Drug Administration under Trump’s leadership is here to help. According to the FDA commissioner, Scott Gottlieb, the agency is planning on announcing a new guidance on the proper use of the term milk. In his own words,

If you look at our standard of identity—there is a reference somewhere in the standard of identity to a lactating animal…And, you know, an almond doesn’t lactate, I will confess.”

If only all confessions were obtained so easily!

Standard of Identity

So what is standard of identity? These are regulations set by the FDA that dictate what a food is, may be called, and the ingredients that must be used, may be used, or must be listed on the label. Standards of identity don’t actually have anything to do with the quality of a product, though they do help protect against fraudulent versions of a product.

A great example of the standard of identity laws at work is Kraft Singles. These marvels of engineering are legally not allowed to be called cheese, as they are not made with at least 51 percent real cheese. Until 2002, Kraft Foods labeled them as Kraft Singles Pasteurized Prepared Cheese Food until that name also ran afoul of the FDA standard of identity for cheese food due to the inclusion of milk protein isolates. They are now sold under the name Pasteurized Prepared Cheese Product.

Related: Homemade Vegan Nut Milk Recipes

Vegan Disruptions

There is a benefit to being able to set standards for what a product is. No one wants to bring home a package labeled cheese and open it to find Kraft Singles (cheap shot…sorry). But the way we eat has evolved rapidly, and what seemed ridiculous twenty years ago is now a worldwide phenomenon followed by more than a million people in the United States. When the FDA set into place the standards of identity, they did not forsee veganism.

The most notable disruption of these standards as of writing this occurred in 2014. Scrappy startup Hampton Creek, makers of popular vegan mayo Just Mayo, was reprimanded by the FDA for violating the mayonnaise standard of identity. Those circumstances are markedly different than these, as the FDA has not singled out a single specific company (likely because large businesses like Unilever haven’t complained this time).

There is still an important parallel between the two cases. Both of these products, vegan mayonnaise and non-dairy milk, threaten animal product industries struggling to cope with modern societies desire for plant-based foods and the fallout from their own unsustainable practices. In 2014, Just Mayo inadvertently capitalized on an egg industry reeling from an avian flu season that claimed nearly 40 million chickens. Meanwhile, a dairy industry in decline has been complaining about the use of the word milk since 2017, going so far as to recruit thirty-two members of Congress to advocate for them. In both of these cases, it appears that business is asking the government to step in and deal with this disruption for them.

Well Established Relationships

Based on the folksy, vaguely patronizing soundbite from the commissioner, it seems likely the FDA will come down on the side of the dairy industry. This is to be expected, though. The Trump Administration has proven itself to be extremely friendly to big business.

Gottlieb has been publically approving of big business friendly moves in the past. When the USDA moved its branch of the Codex Alimentarius Commission, a collaboration of more than 180 countries responsible for international food safety standards, he was among those to publically congratulate USDA head Sonny Perdue. While it might sound like a great idea to have the U.S. Codex Office housed at the USDA, that move leaves the national positions on food safety open to manipulation by big food producers. Internationally, this causes the rest of the world to become increasingly mistrustful of our science and safety regulations as well as our ractopamine-laced pigs and chlorine-washed chickens.

Related: Best Cooking Oils – Health benefits, Smoke Point, Which to Use and Avoid

International Agreement

But international food governing bodies are in agreement with the dairy farmers here. In fact, the EU ruled that items labeled milk, butter, cheese, cream, and yogurt must contain animal milk. A label clarifying the products plant-based origins will no longer suffice. Except for coconut milk…and almond milk…and cream filled sweets. There is also room for exceptions to the rules.

It feels almost like a punishment for soy and vegetable products clearly labeled tofu butter and veggie cheese. Will the person purchasing these products be disappointed there is no milk or butter? They clearly don’t mind the tofu or veggie part.

Related: Hellmann’s Vs. Just Mayo – The Very Interesting Battle Within the Mayo Industry

At the same time, not everyone is informed when it comes to non-dairy alternatives. Soy milk and vegetable cheese are also fundamentally different from dairy milk and cheese, and that separation could have unintended benefits for vegan and non-dairy products. The EU no longer accepts certain animal products from the U.S. due to our lax animal welfare standards. Perhaps the FDA, in their desire to appease the dairy board and catch up with other worldwide legislation, are doing vegan companies an early favor.

Who Is Confused Here?

Vegan alternatives are everywhere. Removing the word milk from non-dairy alternatives won’t change the growing demand for them.

Here’s the biggest question. How are these products supposed to be labeled, and should their non-vegan counterparts be anywhere near that decision?

The real problem here is not the label.

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FDA Considering Rule that Nut Milks Can No Longer Be Called “Milk”

The FDA is considering restricting the use of the word “milk” to mammal’s milk. This would non-dairy milks like soy, almond, hemp, and coconut milk producers from referring to their products as “milk.” The National Milk Producers Federation has been asking the FDA to end the use of the word “milk” in non-dairy milk products since 2000, according to AP.

Mammals produce milk, plants don’t.” – Jim Mulhern, president of the National Milk Producers Federation

Related: Homemade Vegan Nut Milk Recipes

According to PBS, FDA Commissioner Scott Gottieb says that if the FDA decides to end the use of the word “milk” by non-dairy milks, the FDA, in about a year, will probably start by notifying non-dairy milk companies of the possible change and seek public input. Scott also says that the FDA would likely face lawsuits from the non-dairy industries, and adds that the dictionary definition of milk does include milk produced from nuts.

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Gluten Intolerance, Wheat Allergies, and Celiac Disease – It’s More Complicated Than You Think

Is “gluten free” a fad? No, it’s going to be a thing for as long as we are producing wheat and bread the way we’re doing it. A lot has changed in the bread industry – it’s not just one thing.

People often comment about how bread didn’t cause problems with our health before GMOs and Roundup were prevalent in our food supply. Our farming practices have changed, and fairly recently, wheat has started being sprayed with Roundup. The newest speculation is that wheat is not the problem – that the problem is glyphosate, the active ingredient in Roundup. People also often suspect that wheat has been genetically modified. And, of course, there are those who believe the whole gluten-elimination thing is ridiculous and that most people are jumping on the gluten-free bandwagon because it’s trendy.

Related: How to Eliminate IBS, IBD, Leaky Gut

In my experience, if one suffers from a chronic illness of any kind, they must remove gluten from their diet in order to get well. I have yet to see an exception. So what’s the problem? Is it the glyphosate or the wheat or something else? The truth is it’s not just one thing. Everyone would already know this if most humans weren’t so bad at thinking in terms of systems. We tend to think linearly and look for singular cause and effects, but rarely if ever are complex problems solved by such simplistic thinking. There are multiple reasons one gets sick, with a cold or a chronic disease, just like there are multiple reasons why our planet’s ecosystem is changing. This is why you can’t blame the rise of autism on just glyphosate, or GMOs, or increased vaccinations, or diminishing food quality, or environmental degradation – they all correlate, it’s all of the above.

Related: Best Supplements To Kill Candida and Everything Else You Ever Wanted To Know About Fungal Infections

There is a very complex system that is causing the decline of American health, and it’s not just the bread. And yes, our health is in decline. If you doubt that…here, google it and take your pick. Our lifespan is actually decreasing.

What’s the difference between Gluten Intolerance, Wheat Allergies, and Celiac Disease

Conventional medicine states that celiac disease and non-celiac gluten sensitivity have a lot of symptoms in common but identifies a key difference. Non-celiac gluten sensitivity is not a genetic disease and does not cause an autoimmune reaction, and celiac disease is a genetic autoimmune disease. A wheat allergy is an allergic reaction to any of the hundreds of proteins in wheat. Gluten intolerance used to be a catch-all phrase for any problem with eating gluten, but now it’s being relegated to mean Non-celiac gluten sensitivity.

Non-celiac Gluten Sensitivity

Non-celiac gluten sensitivity is believed to be the most prevalent of the gluten-related disorders, but it’s not as well defined as the other two. It’s not an autoimmune reaction nor is it an allergic reaction. There are no tests or biomarkers to identify this disorder. Other components of gluten-grains may be causing symptoms. In order for non-celiac gluten sensitivity to be diagnosed, a doctor will rule out celiac disease and wheat allergies or other possible causes of the symptoms first.

Common Symptoms for Non-celiac Gluten Sensitivity

  • Fatigue
  • Mental fatigue, aka “brain fog”
  • Headaches
  • Migraines
  • Bone or joint pain
  • Gastrointestinal distress
    • Gas
    • Bloating
    • Cramping
    • Indigestion
    • Abdominal pain
    • Diarrhea
    • Constipation

It’s said that individuals with gluten sensitivity do not experience damage to the small intestine or develop tissue transglutaminase antibodies like they do with celiac disease. Non-celiac gluten sensitivity has been linked to a variety of health problems including, diabetes, allergies, autism spectrum disorders, and much more.

Related: How to Avoid GMOs in 2018 – And Everything Else You Should Know About Genetic Engineering

Gastroenterologists looking for celiac disease typically test for a few specific antibodies, and if found, they do an intestinal biopsy to determine if tissue damage is present. Chris Kresser addresses the issue with this kind of testing in 3 Reasons Gluten Intolerance May Be More Serious Than Celiac Disease, which I highly recommend reading. He states:

According to some estimates, for every diagnosed case of celiac disease (CD), there are 6.4 undiagnosed cases that remain undiagnosed—the majority of which are atypical or “silent” forms with no damage to the gut. (1) This silent form of CD is far from harmless; it is associated with a nearly fourfold increase in the risk of death. (2)

I believe that patients with NCGS are even more likely than patients with CD to go undiagnosed. Most gastroenterologists today know how to screen for celiac disease. They will typically test for antibodies to antibodies to alpha gliadin, transglutaminase-2, deamidated gliadin, and endomysium, and if positive do a biopsy to determine if tissue damage is present.

However, we now know that people can (and do) react to several other components of wheat above and beyond alpha gliadin, the component that is implicated in CD. These include other epitopes of gliadin (beta, gamma, omega), glutenin, wheat germ agglutinin (WGA), gluteomorphin, and deamidated gliadin. What’s more, people can react to other types of tissue transglutaminase, including type 3—primarily found in the skin—and type 6—primarily found in the brain. (345678)

Celiac Disease

Celiac disease is considered a genetic, autoimmune disorder. Ninety-eight percent of people with celiac disease carry one or both of two very specific genes, HLA DQ2 and DQ8. On the other hand, so does up to 25-30% of the general population. Carrying one or both of these genes does not mean you have celiac disease nor does it mean you will develop it. Doctors often use gene testing to rule out celiac disease, but there are some cases where people who do not have either of the genes still tested out to have celiac disease.

Though celiac disease is said to be genetic, genes cause predispositions and our diet and environment adjust our genes. Environment can alter gene activity without changing the DNA sequence. This is called gene expression. I also believe that the environment and diet can actually alter the DNA sequence, but from what I’m seeing, current science doesn’t agree with me on this. Regardless, how your genes affect you is altered by our diet and our environment, and those traits can be passed down to our offspring as well. In other words, a predisposition to celiac disease may be hereditary, but whether or not we have celiac disease could depend on our genetic health, which depends on our overall health, which depends on our lifestyle. And this can all be traced to gut health – you cannot have a healthy gut without a healthy lifestyle, and our gut health is something most of us have complete control over.

Related: Gluten, Candida, Leaky Gut Syndrome, and Autoimmune Diseases

Common Symptoms of Celiac Disease

  • Fatigue
  • Mental fatigue, aka “brain fog”
  • Headaches
  • Migraines
  • Bone or joint pain
  • Gastrointestinal distress
    • Gas
    • Bloating
    • Cramping
    • Indigestion
    • Abdominal pain
    • Diarrhea
    • Constipation
  • Arthritis
  • Dermatitis
  • Eczema
  • Osteoporosis
  • Liver disorders
  • Depression or anxiety
  • Peripheral neuropathy
  • Seizures
  • Migraines
  • Irregular menstruation
  • Miscarriages
  • Canker sores

Doctors believe that in order to develop the disease, a person needs to have the genetic predisposition while they are consuming gluten and to subsequently have the disease activated. Activation triggers are said to potentially be stress, trauma, and viral infections. I contend that vaccines and antibiotics are the two most common triggers for the disease. Damaging the gut is what leads to problems with wheat, but we’ll get more into that below.

Wheat Allergies

Celiac disease and non-celiac gluten sensitivity have many symptoms in common, but wheat allergies are often much more distinctive. Symptoms include itching, hives, or anaphylaxis which is a life-threatening reaction. A wheat allergy is an immune reaction to any of the hundreds of proteins in wheat. It is possible for a person to be allergic to wheat and to have non-celiac gluten sensitivity or celiac disease at the same time.

What About Roundup?

Monsanto introduced glyphosate under the trade name Roundup in 1974 shortly after DDT was banned. It wasn’t used very much until the late 1990s when Monsanto genetically engineered seeds to withstand high doses of Roundup, and the product took off. Eager to sell more of its flagship herbicide, Monsanto has encouraged farmers to use their glyphosate as a desiccant. Wheat can be harvested quicker and easier if you dry it all out ahead of time with Roundup. It’s also used in this way on wheat, barley, oats, canola, flax, peas, lentils, soybeans, dry beans, and sugar cane.

Studies have concluded that chronically ill people have higher levels of glyphosate in their bodies. Glyphosate has been attributed to an increased prevalence of most of our common chronic conditions including, but not limited to ADHD, Alzheimer’s, birth defects, autism, cancer, kidney disorder, irritable bowel syndrome, Parkinson’s disease, depression, diabetes, heart disease, thyroid disorders, liver disorders, multiple sclerosis, reproductive issues, adrenal failure, obesity, asthma, and of course, celiac disease.

It’s not hard to understand why. Glyphosate is poison and so are the other ingredients in Roundup. People have to wear protective gear to apply the product. It is designed to kill. It kills plants by preventing them from making certain proteins. Just imagine what that does to one’s gut ecology.

How Wheat Has Changed

The wheat we have now is very different from what our ancestors consumed. Modern dwarf wheat is hybridized. That isn’t a GMO, but the genes of our wheat plant have certainly been modified to grow faster, and to be more resilient. We used to eat wheat called einkorn, which was actually one of the very first grains we humans cultivated more than 10,000 years ago. When you read in the Bible about how we should eat bread, this is the wheat it refers to.

There is a lot more gluten in modern wheat than there is in einkorn, and the gluten that einkorn wheat does contain is different. Einkorn also has 15 percent less starch and 30 percent more protein. Modern wheat has a lower nutrient content and a different protein structure. In fact, many with celiac and gluten intolerance report being able to eat einkorn without issue.

Also, that blood sugar spike experienced after eating bread does not happen with einkorn.

So I conducted a simple experiment on myself. On an empty stomach, I ate 4 oz of einkorn bread. On another occasion I ate 4 oz of bread that dietitian, Margaret Pfeiffer, made with whole wheat flour bought at the grocery store. Both flours were finely ground and nothing was added beyond water, yeast, olive oil, and a touch of salt.” – Einkorn and blood sugar

“Ancient wheat diets caused a downregulation of key regulatory genes involved in glucose and fat metabolism, equivalent to a prevention or delay of diabetes development. Spelt and rye induced a low acute glycemic response compared to wheat.” – NCBI

How Bread Making Has Changed

Most commercial bread contains bromides, added starches, refined sugars, added gluten (vital wheat gluten), preservatives, artificial flavorings, leveling agents, and stabilizers. Potassium bromate is an additive used in commercial bread and baked goods that make the products lighter and fluffier. Bromines are part of the halide family, a group of elements that includes fluorine, chlorine, and iodine, which are all endocrine disruptors that cause digestive issues and a host of other health problems.

Related: Sugar Leads to Depression – World’s First Trial Proves Gut and Brain are Linked (Protocol Included)

Baking Soda, baking powder, and cream of tartar are often used in place of yeast or in addition to rapid rise yeast to make the bread rise quickly and more uniformly. Modern bread rises for a couple of hours or less, whereas homemade bread traditionally takes at least 12 hours to rise. I got curious about the difference between baking soda and baking powder, and I thought you might be as well, hence the video below.

Traditional bread recipes typically utilized a few common ingredients including flour, yeast, salt, water, a sweetener, and some spices or herbs.

Related: Holistic Guide to Healing the Endocrine System and Balancing Our Hormones

Refined flours started to be widely used around 1880 which caused worldwide epidemics of pellagra and beriberi. Refining the flours removes bran and germ which increases shelf life. It also removed the B vitamins. Previous iterations of bread did use bolted or sifted flour which did refine the wheat somewhat, but it didn’t remove all of the bran, germ, and endosperm, and that flour was never bleached.

Bread with Whole Grains that are gently stone ground just before mixing the dough and then allowed to ferment slowly and naturally, in other words — authentic sourdough. That’s how the Egyptians made it 6,000 years ago.”

Bread was fundamentally redesigned. Refined flours, large quantities of commercial yeast, and a combination of additives and intense energy created the modern industrial bread. Fast mixing, fast rise, fast baking. Industrial bread is made far too fast.” –  Mario Repetto

How Our Gut Biology Has Changed

We keep eating more and more sugar. In the early 1700s, the average sugar consumption was about 4 pounds a year. By 1800 we were at 18 pounds a year. By 1900 we were up to 60 pounds of sugar a year. Today the average American consumes between 130 and 150 pounds of sugar every year.

Sugar feeds pathogens. Our healthiest gut bacteria like the healthiest foods: vegetables and herbs. Nature wouldn’t work any other way; how could it? You’re probably thinking, “What about fruit?” We don’t eat the fruit we used to eat. Like wheat, our fruit has been radically altered through hybridization. But that’s another article (I’m working on it). For now, just Google “wild banana” or “what watermelon used to look like“.

We get way more sugar than our ancestors got even if we cut out refined foods. This causes an abundance of Candida. I believe Candida is prevalent in every single person with chronic illness. Everyone has yeast but when yeast is left unchecked they turn into pathogenic fungi. Tests for Candida aren’t accurate. Candida, when in it’s in the virulent fungal form, will make the gut more permeable. When this happens food proteins are absorbed into the body before they are digested. This causes allergies. This is one of the main causes of allergies, but there are others at play as well. In my experience, every single person who has cut refined sugar out of their lives and decreased their body’s Candida was able to rid themselves of seasonal, environmental, and food allergies. Every single time!

In addition to that, a study published in The Lancet showed that the candida protein HWP-1 is similar in structure to gluten.

A candida infection in the gut can cause an immune system reaction to HWP-1, which then stimulates an allergic reaction to the gluten in wheat and other grains and may trigger celiac disease in genetically susceptible people.” – Leyla Muedin, RD

Wheat proteins can also cause an immune response against the thyroid.

An obvious explanation is that the initial attack on the thyroid by anti-tTG autoantibodies of celiac leads to thyroid inflammation and presentation of TPO, with a second round of autoantibodies produced to TPO resulting in Hashimoto’s Thyroiditis.” – Dr. Art Ayers

Celiac disease and hypothyroidism beget more chronic autoimmune issues. Allergies lead to autoimmune disease. Allergies lead to chronic health issues. Medical science has established this. Medical science is just starting to understand the fact that a permeable gut causes allergies. Science also has established that an abundance of Candida causes a permeable gut. What they haven’t figured out yet is just how prevalent the permeable gut issue really is. But the bottom line is that our poor diet leads to allergies and almost all that commonly ails us.

Suggestions

If you have a healthy gut, make your own sourdough bread using heirloom wheat and the old-school practices. If you have any chronic illness, then you do not have a healthy gut. Here’s how you fix it. If you’re not well, wait until you get well before consuming any kind of bread. And don’t think of old-fashioned bread as healthy. Vegetables are healthy. Bread is at its best a neutral food with some health benefits and easy calories that can help sustain life like brown rice and millet. Vegetables and herbs heal the body.

Obviously, stay the heck away from poisons! Glyphosate is a cocktail of poisons. Science has firmly established this. And avoid GMOs as well. They weren’t designed with our health in mind, they were designed for profit, and in most cases, to sell more Roundup.

The hard truth is that letting companies cook your food for you leads to poor health. People often ask me, “If you can cure cancer why aren’t you rich?” If I could cure cancer and figure out how to do it while still eating refined, prepackaged, and processed foods that we humans have grown accustomed to, I would be rich. But people would rather die for convenience food than give it up. Obviously. We see this everywhere.

Being well long-term means preparing all your own food yourself the right way, or being rich and hiring someone else to do it. There is no shortcut. Certainly not with bread.

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Can Eggs Actually Lower Risk of Heart Disease?

Chinese researchers examined survey data on 461,213 adults with an average age of 51 years old. None had a history of heart disease when they first joined the study. 83,977 of them developed heart disease or had a heart attack or stroke. Of those, 9,985 died of heart disease or stroke. More than half of the participants were followed for nine years or more. The average egg consumption among participants was half an egg daily. About 9 percent avoided eggs altogether and 13 percent consumed about one egg every day. The study found that people who typically eat an egg every day were less likely to have a heart attack or a stroke compared to those who didn’t eat eggs at all.

Things to keep in mind:

  • This study was an observational study using a questionnaire, so you can’t make a definitive cause and effect conclusion
  • Chinese who consume more eggs tend to be of a higher social class

Another recent study touting the benefits of egg consumption comes from the American Journal of Clinical Nutrition. This study concluded that there is no risk from eating up to twelve eggs a week.

Related: Stop Eating Like That and Start Eating Like This – Your Guide to Homeostasis Through Diet

In this study, researchers recruited 128 participants. They were split into two groups. In the first group, they were instructed to consume two eggs per week, while the other half was instructed to eat 12 eggs per week.

Then, for three months, the participants were put on a diet designed for weight loss. At this time they were told to omit saturated fats and instead to consume monounsaturated and polyunsaturated fats. However, the egg consumption was not changed. Throughout the study participant’s blood pressure, blood sugar, and cholesterol were monitored. In the end, volunteers went through multiple tests to see if the cardiovascular system was affected.

The study found that participants’ heart health stayed pretty much the same.

Things to keep in mind:

  • The “low egg” group ate more meat to make up for eating fewer eggs
  • The Australian Egg Corporation funded the study
Related: What Causes Chronic Inflammation, and How To Stop It For Good

Our Take on Eggs

Eggs are very high in dietary cholesterol, but they are low in saturated fat. High cholesterol in the blood restricts blood flow to our blood vessels. Eating cholesterol-rich foods can raise cholesterol levels in the blood, but not very much. New research is showing that cholesterol-rich foods do not significantly raise cholesterol, and the rise is not sustained. Saturated fats are not the problem either. The truth is, trans-fats and refined sugars raise cholesterol levels radically more than dietary cholesterol does, and lead to heart disease and pretty much every other common chronic ailment. No studies have shown that cholesterol consumption increase risk of disease. Also, while eggs raise LDL cholesterol, also stupidly known as “bad cholesterol,” but eggs also increase levels of HDL, which is also known as “good cholesterol.”

Regardless of where you stand on eggs, if you choose to eat eggs, make sure you’re getting them from a small farm from free-range chickens. The best, most nutritious eggs have yolks should be more orange than yellow.

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