Brain – Triad Of Health

The Shocking Truth About Gluten That Has Been Kept a Secret From You

ilyams38@gmail.com — Sat, 28 Nov 2020 23:28:17 +0000

The shocking truth about Gluten that has been kept a secret from you may also be keeping you sick. Or, rather, I should say, — the misinformation campaigns about gluten have misled you in such a way that may not necessarily be in your best interest.

Much of the information here comes from Mary Frost’s book, Back to the Basics of Human Health and also Judith DeCava’s book, The Real Truth about Vitamins and Antioxidants.

Most people have been INCORRECTLY led to believe that gluten is an evil substance that does nothing but cause health problems like skin diseases, Chrone’s Disease, rheumatoid arthritis, high blood pressure and all sorts of terrible health problems. While there is “some” truth in this, it is very misleading. MOST people are sensitive to or allergic to wheat, but this does NOT necessarily mean that these same people are sensitive to or allergic to gluten in all of its forms. The problem with most wheat is that it has been processed and is mostly deficient of nutritional value. In fact, a great deal of wheat is genetically modified which means that it contains foreign proteins not found anywhere on this planet or any other known planet. These foreign proteins cause a huge number of health problems because they are completely foreign and unknown to the human body so your body does not know what to do with those foreign proteins. They have side effects and make you sick.

What most people do not realize is that the WHEAT GERM is loaded with all sorts of nutrients and also contains traces of gluten. The wheat germ is a whole food that contains tons of nutrients with a variety of health benefits. For example, just one of the nutrients found in wheat germ is vitamin E complex. Vitamin E complex is NOT just the isolated gamma and delta tocopherol— a substances which quickly causes fat imbalances that can lead to heart conditions and visual difficulties. Vitamin E complex is compcomposed of lipositols, E2, E3, F2, Xanthine, F1, a wide variety of phytonutrients, enzymes and co-enzyme Q-10, selenium, delta tocopherol, gamma tocopherol, beta tocopherol, and alpha tocopherol. This is just 1 ingredient of about 100 different things found in the wheat germ.

Many people are worried about having a “gluten attack” or a gluten allergy without really understanding what it is that could cause such an “attack” or “allergy”. Gluten in very small amounts is not only safe but a nutrient found in many Whole Foods. However, this same substance is also usually attached to other particles which make up “gluteomorphins.” Gluteomorphins are incredibly dangerous and harmful. Gluteomorphins are the morphine substances, opiates, that stimulate the brain in the exact same way that opium does while creating a very powerful addiction. This is not such a good thing. However, small amounts of many substances can be helpful. Wheat germ contains iron and zinc and vitamin E and many other nutrients so it has tremendous health benefits and can decrease a person’s sensitivity to wheat and gluten even though it contains traces of gluten. Because the form that the gluten is in is safe and very beneficial to the body, it is a lot like the benefit of a homeopathic remedy. You expose yourself to very small amounts of the gluten (which is normally harmful) and because there are so many nutrients naturally found in the wheat germ it decreases one’s sensitivity to gluten. Giving a person large amounts of gluten or whole wheat or rye or oats does just the opposite of giving them wheat germ. It is exposing then to LARGE amounts of the gluten exorphins which then leads to an allergic response in nearly everyone who consumes them over a long period of time.

Do not be fooled.

Plenty of people will tell you, “I am not sensitive to wheat. I don’t have any allergic response to wheat.” And, meanwhile, they suffer from high blood pressure or skin conditions or arthritis or joint aches and pains or foggy thinking or regular fungal infections or some other symptom that is a result of the gluten allergic response.

Why Natural Food Complexes Faded from View

When vitamins were discovered, they were discovered in foods. When foods were studied, a lot was learned. In fact, in the studies that showed that vitamins really do work, a food-source nutrient (such as wheat germ oil) as used. In studies showing that vitamins don’t work, a synthetic (such as an alpha tocopherol vitamin E) was always used.

Since food nutrients tend to vary, they were difficult for an agency like the FDA to control. But synthetically isolated vitamins were easy to standardize and control. The measurements of milligrams or micrograms as “standards” of effectiveness were based on animal tests using isolated vitamin fractions, not foods.

Over the last 60 years conventional medicine has evolved into a tight-knit profession that largely ignores the downturn in the nutrient quality of our foods. The early nutritionists understood that these nutritionally deficient and dead foods were the main cause of disease through cellular malnutrition. But this line of thinking has been left out of conventional medicine. In her book, The Real Truth About Vitamins and Antioxidants, noted nutritional author Judith DeCava makes some important points.

From DeCava…. “Medical schools in this country are now standardized (if not homogenized) and no matter what medical school one attends, one gets essentially the same instruction”

“In 1991 only 22 out of the entire 127 accredited U.S. medical schools required a single course in nutrition, which only 5% of the medical students actually took. Patients look to doctors for all kinds of advice and, though ill-prepared to offer advice in some areas, doctors seem to believe that they have a sort of supremacy to lend their expertise in areas of medicine for which they have received no training, “as in nutrition, leading them to discount ideas and even valid research.”

“From World War II onward, nutritional information has been based on research studies funded by the interests of the pharmaceutical companies which, (and this might surprise you) are the manufacturers of all crystalline and synthetic vitamins. “A few large pharmaceutical corporations such as Merck and Hoffman-LaRoche produce the crystalline-pure vitamin fractions used in virtually all nutritional supplements whether found in a drug store, health food store, or doctor’s or nutritionist’s office. Whole food complexes are just not as profitable.” Most vitamin fractions can be produced for pennies and sold for a few dollars and up. The profits are immense.

“Established medicine has based itself around the use of a large number of chemical substances (drugs), which appear to bring relief from specific symptoms. Synthetic vitamins, which have drug-like effects, are the only vitamins accepted by the majority of the medical profession… when vitamins are accepted at all.

Let’s talk about Vitamin E for a minute….. Remember, vitamin E Complex is just one of the components of wheat germ.

Why are Natural Complexes So Important?

“Wheat germ is a whole food complex. Vitamins are “groups of chemically related compounds.” In the case of vitamin C there is a single part identified as the organic nutrient, i.e., ascorbic acid as vitamin C. But there are enzymes, co-enzymes, antioxidants, trace elements, activators, and other unknown factors that enable the vitamin to get into biochemical operation. (See diagrams on the previous page.) In other words, ascorbic acid is only a part of the vitamin C complex. It is not, all by itself, vitamin C.”

“With foods and food concentrates—-containing whole nutritional complexes—-the body can choose its needs for assimilation and excrete what it does not need; this is called ‘selective absorption.’ On the other hand, with fractionated or isolated and/or synthetic vitamins, there is no choice; the body must handle the chemical imbalances and toxic overdose.”

“The natural vitamin complex of foods cannot be taken apart and reassembled and be expected to work the way it did before. It’s not like a car or a watch; it’s alive. In fact, when it’s taken apart it won’t work at all. Yet this is exactly what has been done to produce crystalline or synthetic vitamins.”

The “scientific method” then takes these dead and inert vitamins and develops trials or experiments with them. DeCava sees this as unfortunate: “Synthetic, fractionated, crystalline-pure vitamins are not whole, natural compounds; they are not food which human systems can utilize as nutrients, with which human systems are familiar, and which will not disrupt normal biochemistry. How could any scientist say that the body does not know the difference between natural and synthetic vitamins?”

What has happened is that “true science is now judged on the basis of an experimental method which measures, classifies, and duplicates reactions and effects of single chemicals. This rules out testing natural vitamin complexes.” People do not understand that the rules and parameters for testing vitamins from the 1960s on pretty much eliminate the use of any natural food-based products. What have been used in “vitamin” tests are micro-parts of oils and coal tar that can be patented. You can’t patent wheat germ oil or liver or yeast and make enormous profits.

Avoid Toxic Vitamins

Vitamin E is Different than Vitamin E Complex

VITAMIN E IS BEST IN ITS WHOLE FORM

The Tocopherols are frequently separated from the whole E complex by the use of chemicals or they are synthesized from chemicals. They are then labeled “Vitamin E as D-Alpha Tocopherol or D-Alpha Succinate.” For this product to work, it must use your body’s reserves of the other parts of the vitamin complex. In other words, taking vitamins with vitamin E as D-Alpha Tocopherol drains your body’s reserves and actually creates an E deficiency with all of the harm that accompanies that. With whole food supplements this doesn’t happen.

The Vitamin C Complex is NOT just Ascorbic Acid.

Vitamin C Complex Chemical Breakdown is VERY DIFFERENT than Ascorbic Acid which is just a small part of the Vit. C Complex.

With all of this in mind, while IgE allergic responses are rare, there are some people that have an IgE allergic response to wheat. These people should not have ANY exposure to gluten at all. Just because someone has Rheumatoid Arthritis does not mean that they have an IgE reaction to wheat or gluten. Just because someone has Crohn’s disease does not mean that they have an IgE allergic response to gluten. Just because someone has Celiac Disease does not mean that they have an IgE allergic response to gluten although they may. One of the best things for some of my patients with Rheumatoid Arthritis is to give them Wheat Germ in the proper form. Wheat Germ has traces of gluten in it.

Most wheat on the market today has been refined. Whole Wheat Kernels are composed of the bran, starch, and germ. The wheat bran and the wheat germ has all of the nutritional value. The wheat starch is essentially sugar and empty calories without any nutritional benefit. The refining process causes the nutrient rich bran and germ to be removed, resulting in primarily empty, processed starch (flour). Processed flour is often bleached to improve appearance and texture of consumer goods. Bleached flour is enriched by adding in a few isolated B vitamins and iron in an attempt to replace what has been removed. Nutrient-deficient consumer goods with long shelf lives are the final result of this process. As mentioned above, much of the wheat has been genetically modified. The most consumed food in America is refined wheat. Refined wheat is wheat that has lost the bran and germ during refining / processing. Nearly ALL of the nutrients found in wheat are found in the wheat’s bran and germ. Just a FEW of those nutrients are listed here below:

protein
sugar
fiber
saturated fatty acids
monounsaturated fatty acids
polyunsaturated fatty acids
calcium
copper
iron
magnesium
phosphorus
potassium
selenium
sodium
zinc
Vitamin A
Vitamin C
Vitamin B6
Vitamin B12
Vitamin E
folate
vitamin K
niacin
riboflavin
thiamin
carotene
lutein and zeaxanthin
phytonutrients such as:
- lignans
- phytoestrogens
- phenolic compounds
- tocotrienols

…and many, many, many many other nutrients and cofactors and phytochemicals.

It is all of this processing and manipulation of what was once the Whole Wheat Kernel from Einkorn that causes most people to have all of the allergies that they do to wheat. These allergies, for the most part, are IgG and IgA allergies. This means that the allergic response can develop over time and the research has clearly shown that ONE SINGLE ALLERGIC EPISODE CAN LAST UP TO 6 MONTHS. Once a person has been exposed to and developed an allergy to Genetically Modified wheat, then they will often have an allergy to organic wheat as well because their body confuses the 2 and is now highly sensitive (allergic) to the wheat substance whether it is organic or not.

Functional Medicine and the Benefits of Red Wine Polyphenols and Protein

ilyams38@gmail.com — Sat, 28 Dec 2019 04:06:01 +0000

In these videos below from our recent trip to Argentina, you can learn more about the benefits of red meat and also red wine polyphenols. Both things are red.

Vegetarianism has become quite popular and trendy in recent years but the truth about vegetarianism is that it may not be nearly as safe as once thought. To learn more about the dangers of vegan and vegetarian diets, please follow this link.

If we want to be healthy, we need to have a good source of protein. All of the cells of our body are made out of protein. ALL. OF. THEM. Yes, all of them. Every single cell in the human body has a phospholipid membrane that surrounds the cell that is made of protein and fat. The fatty substance is nearly identical to cholesterol and the protein part of it is rather high in nitrogen and carbon and sulfur. The word protein comes from the Latin word “Proteus” which means “of utmost importance.” If protein is crucial to human health and the majority of our hormones are made from protein and ALL of our enzymes are made of protein that allow for proper cellular reactions and ALL of our neurotransmitters are made of protein then I suppose protein must be very important. One of the best ways to digest, absorb and make protein available to your body on a cellular level is to eat a sufficient amount of protein that is relatively high quality. Two of the best sources of protein are fish and red meat. Red meat has plenty of iron which helps with the prevention of anemia and fish has plenty of iodine and Omega 3 Fatty Acids that prevent thyroid disease and inflammation. How can you go wrong with preventing anemia, thyroid disease and inflammation. Both thyroid disease and inflammation have now become epidemics in our society.

According to all of the research done on the Masai and Samburu of East Africa who eat mainly animal protein and very little vegetables; high levels of protein and even cholesterol is one of the best ways to establish good heart health. More cholesterol research has been done on the Samburu and Masai tribes in East Africa than on any other group of people. The research is very conclusive. Huge amounts of protein with very little vegetables is excellent for the heart and allows the heart muscle to be strong and thick. The large amounts of fat in the meat are also very helpful to allow for a healthy heart. Of course, I am summarizing and simplifying the research, but I think that you get the point. If you would like to learn more about this research, I would suggest the book The Great Cholestrol Myth by Jonny Boden, PH.D., C.N.S. and Stephen Sinatra, M.D., F.A.C.C. and also Cholesterol Facts and Fantasies by Judith A. DeCava, CNC, LNC

Low cholesterol leads to fatigue, obesity, nervous and emotional disturbances, depression, indigestion, impotency, PMS, high blood pressure, fluid imbalances, malnutrition.

In Cholesterol Facts and Fantasies, Decava explains how essential and non-detrimental cholesterol really is. and that low cholesterol leads to fatigue, obesity, nervous and emotional disturbances, digestive difficulties, impotency or inability to conceive or complete pregnancy, PMS, masculinization of women, femininity in men, fluid imbalances, nutritional deficiencies, etc.

The Great Cholesterol Myth reveals how low cholesterol levels will actually lead to depression and thinking difficulties and even suicide if left unchecked. The information about the Masai and Samburu comes from this book. He reveals that inflammation and increased triglycerides are the real health culprits, while high cholesterol is actually associated with a longer and healthier life.

Red wine consumption has also been associated with good heart health because red wine contains red wine polyphenols – antioxidants that improve vascular health and function. Does this mean that Triad Of Health Family Healing Center endorses regular red wine consumption? No, it does not. But it is interesting to note the benefits of certain types of wine. These same polyphenols sometimes called resveratrol can also be found in even higher concentrations in Japanese Knott Weed. Let’s watch the video:

We help with heart health and cholesterol and all of the things that have been discussed here at Triad Of Health Family Healing Center. If you know someone who you think would benefit from this information, make sure to share it with them using the social media icons below. Please like our Facebook page and follow us on Instagram and definitely subscribe to our Youtube channel. Thanks for reading and following our blog. Also, feel free to comment below or ask a question if you have one.

San Rafael Chiropractor and Thyroid Expert Explains how to Treat Parasites

ilyams38@gmail.com — Wed, 08 May 2019 14:27:30 +0000

In order to effectively diagnose and treat a parasite there are a number of things needed. The first thing discussed in this video that is needed to diagnose and treat parasites is to get the static out of the nervous system. There are a number of ways that this can be done. For example, there may be an energetic / chemical imbalance that can be improved upon with homeopathy; or there may be bones that are out of alignment that are interfering with nerves and those nerves would need to be re-aligned; or there may be an emotional imbalance that needs to be addressed.

Parasites can be anywhere in the body and nearly anything can cause the parasite to persist in the body. For example, the parasite could be in the liver, spleen, kidneys, heart, brain, pancreas, small intestine, large intestine, skin, muscle, fatty tissue, blood or another organ or gland or in the gums or just about anywhere in the body. So how do you figure out where the parasite is? You have to ask. You have to ask the patient’s body.

Thoughts are very powerful and they can have a dramatic effect on parasites. We can say that this is a mental / emotional cause of parasites.

Dr. Skolnikoff explains that John Diamond M.D.’s idea of “The Body Doesn’t Lie” may not necessarily be true. He goes on to say that the body does indeed lie. It is the Master Practitioner who is able to discover whether the body is lying or not lying. The most effective way to determine if the body is lying or not is to balance the body well enough to establish clear communication with that person’s body on a very deep level. The more clear the communication (that allows for an accurate diagnosis and treatment), the more effective the treatment.

In this video below we can learn quite a bit about the art and science of chiropractic. Chiropractic is based upon the sound sciences of human anatomy, functional anatomy and biomechanics, neurology, biochemistry, nutrition, physiology, histology, immunology and all of the basic sciences. These are the same basic sciences taught in medical school.

The brain can be thought of as a master biocomputer. Many of the messages that come from and go to our nerves are processed by the brain and spinal cord. Bones in the spine that are out of alignment can have a dramatic effect on our nervous system. The messages that come from and go to our nerves can become mixed up and jumbled due to the bones that are out of alignment. Chiropractors call the bones that are out of alignment “subluxations.”

https://youtu.be/tPnlbrrPK4s

San Rafael Chiropractor and Thyroid Expert Explains how to Treat Parasites

ilyams38@gmail.com — Sun, 06 Jan 2019 10:49:04 +0000

Thoughts are very powerful and they can have a dramatic effect on parasites. We can say that this is a mental / emotional cause of parasites.

The brain can be thought of as a mater biocomputer. Many of the messages that come from and go to our nerves are processed by the brain and spinal cord. Bones in the spine that are out of alignment can have a dramatic effect on our nervous system. The messages that come from and go to our nerves can become mixed up and jumbled due to the bones that are out of alignment. Chiropractors call the bones out of alignment “subluxations.”

https://youtu.be/tPnlbrrPK4s

WHERE IS THE BEEF?

ilyams38@gmail.com — Thu, 24 Oct 2013 10:19:03 +0000

Where is the Beef?

Where is the Fish?

Speaking Spanglish, I said to the lady behind the counter at Taqueria San Jose, “I want the steak fajitas, por favor. No crema, no queso, no frijoles, no arroz, no corn. Solamente carne asada, aguacate, salsa, lettuce y cebollas. Gracias.” I wanted beef fajitas with onions, lettuce, tomatoes, bell peppers, salsa, avocado and cilantro, with no sour cream, no cheese, no beans or rice or corn. That was it. She looked at me like I was crazy and said, “No beans? No rice? No sour cream? No cheese?

No tortillas?!” It did not seem relevant for me to add that I am a doctor who helps chronically ill people who have usually been to more than 8 or 10 other health care providers before nearly giving up hope and coming to see me.

Much of the information in this article has come from Noel Thomas, N.D.’s research paper, Separating the Wheat from the Chaff.

Human genetic code and dietary habits have evolved simultaneously over the last 2 million years. Only in the last few thousand years have humans been consuming grains with any regularity. Our reliance on grains has occurred too recently on an evolutionary time-scale
for our genetic code to adapt to such a fundamental change, and thus, our health has suffered.

Archaeological records display a decline in human health as grain use emerged and replaced other foods. A look at societies consuming the diets of ancient pre-agricultural ancestors reveals superior immunity to infections, chronic disease and mental illness compared to modern cultures. The invention of mechanized grain mills and automated sifting devices in the latter part of the 19th century further worsened human health by altering the nutritional characteristics of grain.

Cereal grains contain a number of anti-nutrients that contribute to health problems such as impaired mineral absorption, digestive dysfunction, leaky gut, inflammation, and cancer. There is no debate that grains offer inexpensive caloric value and provide convenience as a non-perishable and storable food. However, the predominance of grain-based foods in modern diets is costing us our health. It is recognized that human dependence on grains has created a world situation in which significant health degradation, economic disparity, class divisions, warfare and environmental insults are some of the negative consequences. Some of the results of our reliance on agriculture are over-population, starvation, and ecological destruction due to mono-crop production. In this sense, our reliance on agricultural products is counter to evolutionary survival. An attempt to understand the impact of grains on human health provides an important and revolutionary perspective. Individual choices for our health, and our families’ well being is linked to all of society’s survival. Our pre-grain ancestors were not afflicted with diseases caused by grains such as osteoporosis, gastrointestinal dysfunction, thyroid disorders, diabetes and heart disease, to name a few. The introduction of stone tools in the archaeological record was considered the initiation of our human ancestors’ consumption of larger quantities of meat and fat. The tools date back to more than 2.5 million years ago. Much of human evolution occurred during a series of ice ages. Around 90-95% of the last 500,000 years have been glacial periods. Therefore, grain, plant matter and fruit would not have been available for most human groups in any significant quantity during our evolution. The enlargement of the human brain and the development of our unique digestive tract were only made possible by relying on high-energy and nutrient dense foods: fat and protein. These foods preferentially formed the bulk of most human diets, and these diets did not change significantly until just a few thousand years ago. Currently, many people mistakenly feel that eating large quantities of meat is not good for them because they are not able to digest and absorb the meat due to a zinc deficiency and so they do not feel good when they eat it. Zinc is found in red meat, oysters, and dark poultry. Phytates, compounds found in whole grain breads, cereals and legumes inhibit zinc absorption, which leads to lower protein absorption. To test the consequences of a shift to animal protein in your diet I would recommend to each of you, The Protein Challenge: Here is how it goes; cut out grains, nuts, seeds, beans, spicy foods, complex carbohydrates, juices and processed sugars for 6 weeks. During those 6 weeks eat animal protein every hour that you’re awake even if you aren’t hungry. Eat meat or fish (even better) and vegetables for each meal. At the end of 6 weeks, you’ll be surprised how you feel.