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Diabetes Diet



Diabetes Diet

V

A Diet for Those Who Wish to Eliminate Diabetes,

Heart Disease, and Cancer.

Also Included is a Diabetes Diet for Cats and Dogs

BONUS EDITION

Prevent Cancer Today—FDA Letter Enclosed

Proving Cancer Can Be Prevented Close To 100% Of

The Time

www.DiabetesDiet.me

1.888.95.Cures



Copyright © 2011 by Virginia Swanson.

Library of Congress Control Number: 2010917229ISBN: Hardcover 978-1-4568-1902-6

Softcover 978-1-4568-1901-9Ebook 978-1-4568-1903-3

All rights reserved.No part of this book may be reproduced or transmitted in any form, nor by any means,

without explicit written permission from the author.

The information provided herein should not be construed as a health care diagnosis,treatment regimen, or any other prescribed health care advice or instruction. Thisinformation is not intended or implied to be a substitute for professional medical advice,

diagnosis, or treatment. The information is provided with the understanding that theauthor does not engage in the practice of medicine or any other health care professionand does not enter into a health care practitioner/patient relationship with its readers.This book is not intended to provide specific medical advice. The author does not adviseor recommend to its readers treatment or action with regard to matters relating totheir health or well-being other than to suggest that readers consult appropriate healthcare professionals in such matters. All content contained in this book is for generalinformation and educational purposes only. Please consult with your health practitionerbefore considering any therapy or therapy protocol. Please consult with your physician,pharmacist, or health care provider before taking home remedies, supplements, or any treatment suggested in this book. The information and opinions provided herein arebelieved to be accurate and sound at the time of publication, based on the best judgment available to the author. However, readers who rely on information in this publication toreplace the advice of health care professionals or who fail to consult with health careprofessionals assume all risks of such conduct. The author is not responsible for errorsor omissions. The author specifically disclaims all responsibility for any liability, loss, orrisk, personal or otherwise, which is incurred as a consequence, directly or indirectly, of the use and application of any of the material in this publication.

This book was printed in the United States of America.

DiabetesDiet is a Registered Trademark.

To order additional copies of this book, contact:

Xlibris Corporation

1-888-795-4274

www.Xlibris.com

[email protected]

Or Contact Diabetes Diet

1.888.95.Cures (28737)

www.DiabetesDiet.me

[email protected]



Contents

Chapter 1Understanding Diabetes ............................................................ 1

What Is Type 2 Diabetes and When Did It Begin? ................... 1 What Is Insulin and How Does It Work? ................................... 2 What Causes Diabetes? ............................................................... 3 What is Blood and How Does It Work? ..................................... 7

Chapter 2Cholesterol and Heart Disease ................................................ 12Cholesterol Facts ...................................................................... 12

How Did I Get High Cholesterol? ........................................... 22 America’s Heart Disease Burden ............................................. 24 What Causes Heart Disease? Inflammation. ...........................27 What Are The Main Causes of Arterial Inflammation? ......... 30 What Reduces or Eliminates Artery Damageand Buildup of Plaque? ........................................................... 30Cholesterol Myths and Theories ............................................. 31

What Causes Kidney Failure .................................................... 41

Chapter 3How Do I Read The FDA Food Label? ................................... 43Polyunsaturated Fatty Acids ..................................................... 44Monounsaturated Fatty Acids .................................................. 45Maximum Heat (Smoke Point) For Cooking Oils/Fats ........ 47

Chapter 4

Trans Fat ...................................................................................49Diabetes and Trans Fats ........................................................... 49

What Happens When Trans Fat Surrounds Our Cells? ......... 50Cold and Expeller Pressed Oils ............................................... 52



How Do Trans-Fatty Acids (Trans-Fat) CauseType 2 Diabetes? ....................................................................... 57Is Hydrogenated Trans Fat Really That Bad? ......................... 63

What Effect Do Trans Fatty Acids Have On A Human Body? ...... 64

Chapter 5Benefits of Coconut ................................................................. 72Coconut Oil as Saturated Fat...................................................72Benefits of Coconut ................................................................. 75How To Make Coconut Milk ...................................................78Coconut In Traditional Medicine ........................................... 78Coconut In Modern Medicine ................................................79

Chapter 6Hazards of Soy .......................................................................... 82

Chapter 7Omega 3, 6 and 9 ..................................................................... 88

Chapter 8Hazards of Canola Oil .............................................................. 91

Chapter 9Pet Diabetes ..............................................................................98Oils .......................................................................................... 101

Chapter 10How Do I Eliminate Diabetes For Good? ............................. 103Is There a Way to Expedite the Removal of HydrogenatedOils from My Body? YES .......................................................... 106Omega-3 and Omega-6 .......................................................... 107

Acid ......................................................................................... 108Lemon Cleanse And The Pancreas ....................................... 109

Chapter 11Pancreatitis Is Dangerous ...................................................... 117Symptoms................................................................................ 117Diagnosis ................................................................................. 118Treatment: .............................................................................. 119



Complications:........................................................................ 119 What is Chronic Pancreatitis? ................................................ 120

Chapter 12Supplements & Exercise ........................................................124

Chapter 13Food Grade Hydrogen Peroxide H

2O

2................................. 126

What is Food-Grade Hydrogen Peroxide? ............................126How Do I Take Food-Grade Hydrogen Peroxide Safely? ...... 128Benefits of Using Food-Grade Hydrogen Peroxide (H

2

O2

) .... 129Hydrogen Peroxide Treatments ............................................ 131Making and Using 3.5% Solution of H

2O

2...........................136

Chapter 14Cancer Connection ................................................................ 137How B-17 Works ..................................................................... 139Non Cancerous Cells and Cancerous Cells .......................... 140

Chapter 15Heart and Vein Cleaners........................................................ 144

Chapter 16 Adrenal Function ................................................................... 147

Chapter 17

Synthetic and Animal Insulin ................................................ 151Sugar Substitutes .................................................................... 153

Chapter 18Health Tips ............................................................................. 154

Acetaminophen Warning ...................................................... 154Cancer Tip .............................................................................. 156Degenerative Bone Disease ................................................... 156

Gallstones and Kidney Stone Tip .......................................... 156Gout Tip ................................................................................. 156High Blood Pressure and High Cholesterol Tip .................. 156Lower Back Pain In The Morning.........................................157Magnesium Tip ...................................................................... 158



Muscle Pain Tip ...................................................................... 158Perfect Health Tip ................................................................. 158Ridges on Nail Tips ................................................................ 159

Stomach Acid Tip ................................................................... 159

FDA Letter .................................................................................... 160

Glossary of Terms ......................................................................... 163

Index ............................................................................................. 169



Thank you for purchasing Diabetes Diet.

Diabetes Diet is not just for those who have diabetes. It can be usedby anyone who wants to prevent or cure diabetes, heart disease,and cancer.

For those of you who have diabetes, this book will provide anexplanation on how you most likely developed the disease and easy to follow steps to eliminate diabetes from your life forever!

Diabetes is fairly simple to eliminate once you understand how youcontracted it. This book will shock and excite you. You will finally understand why you could not lose weight even after eating all of

those low-fat foods. You will also learn how to prevent or eliminateheart disease and cancer.

I have included a special diet section just for your pets. Dogs andcats have been developing diabetes and cancer at alarming rates.My vet recently disclosed to me that out of every ten pets she seesat least one of them has diabetes, cancer or both.

Prior to starting this program, my sugar levels were over 380. Two weekslater, my sugar levels returned to normal. Two years later my sugarlevels are still normal. You may not have the dramatic results I had,but if you commit to making a few small changes in your life, you willchange the direction of your health and life forever. I guarantee it!



I would like to dedicate this book to my Grand Mother, My Father Charles and to all who have fought the diabetes battle.

I would also like to thank my Mother Dee, my God Mother Jeanne, my sister Beth and Jana for all their love and support.

Love You All . . . Virginia



Chapter 1Understanding Diabetes

Approximately 1.6 million new cases of diabetes are diagnosedeach year in the United States. Each year that number continuesto rise sharply. Today the vast and growing number of peoplein the United States with pre-diabetes is 40 million and those

with Type 2 diabetes is 23.6 million!!! That is over 30% of ourpopulation. Diabetes is one of our nation’s most expensive diseasescosting us over $218 billion each year! http://www.diabetes.org/diabetes-basics/diabetes-statistics/

What Is Type 2 Diabetes and When Did It Begin?

Diabetes mellitus often referred to as type 2 diabetes is acondition in which a person has a high blood sugar (glucose) level.It is usually caused by the body either not producing enough insulinor because body cells are not properly responding to the insulinthat is produced.

The earliest records of type 2 diabetes started around the late1930s to the early 1940s. Coincidently, this was approximately ten

years after Procter & Gamble introduced the first hydrogenatedcooking and corn oils. Their names were Crisco and Mazola.

The emergence of the new type 2 diabetes disease looked very much like diabetes, acted like diabetes, but was not caused by a

“deficiency” of insulin.

At the time, the medical profession could not understand what had caused this new disease to appear so suddenly. After years of



2 Diabetes Diet

research, physicians began to discover that people were producingenough insulin, but the insulin produced was not effective inreducing glucose levels in the blood. The phenomena for the insulin

resistance could not be determined by the medical community.They named the new disease non-insulin dependent diabetes, ortype 2 diabetes.

Type II, or type 2, diabetes is one of the rare diseases that is not caused by a microbe or impurities in vaccinations.

What Is Insulin and How Does It Work?

Insulin is a hormone that is central to regulating energy andglucose metabolism in the body. Insulin causes cells in the liver,muscle, and fat tissues to absorb glucose from the blood, storing it as glycogen in the liver and muscle. Insulin stops the use of fat asan energy source . When insulin levels are low the body begins

to use stored fat as an energy source☺

.

High blood sugar levels sore when your body is unable toproduce enough insulin to store the carbohydrates (sugar) youhave consumed into the cells. Over a period of time, constant over consumption of carbohydrates cause high sugar levels.These constant high sugar levels stress the body and organsleading to gland and organ damage. The disease accelerates

over one’s lifetime.

Insulin is responsible for breaking down carbohydrates intosugar for cells (trigycerides). So the more carbohydrates you eat the more insulin is produced. That is why it is very important toeat more protein and short to medium chain fats as opposed tocarbohydrates. Proteins and short to medium chain fats motivate

your body to produce less insulin and burn body fat.



3Understanding Diabetes

What Causes Diabetes?

You might ask yourself, how did I

contract type 2 diabetes? The answer is very simple. Overtime, you consumed excessiveamounts of processed foods that containedtrans (hydrogenated) fats and chemically altered flour.

What? I thought sugar caused diabetes.No, sugar does not cause diabetes, but it can escalate the disease.

What? I thought I had diabetes becausemy pancreas was not functioning properly. That probably is true,but the real question here is why isn’t your pancreas functioningproperly? The main reason a pancreas stops functioning properly is the result of a domino effect that is created by trans fats

surrounding your cells.

Recently, it has been discovered that the chemical Alloxan which is found in white and enriched wheat bread can cause andaccelerate diabetes.

In most cases type 2 diabetes is NOT caused by genetics. Type 2diabetes begins and ends with diet.

Doctors use the genetics excuse a lot because they simply donot have or want to take the time to help cure their patients. Most doctors spend about 10 minutes with each patient. Hardly enoughtime to diagnosis or treat a problem. For most it is easier and moreprofitable to write a subscription.

Inside the pancreas, beta cells make the hormone insulin. With

each meal, beta cells release insulin to help the body use or store



4 Diabetes Diet

the blood glucose it gets from food. If your pancreas produces littleto no insulin, you are considered a type 1 diabetic. This is causedby your immune system or some other factor destroying the insulin

producing beta cells of the pancreas. The chemical alloxan foundin all white and enriched wheat flour destroy the beta cells in yourpancreas. It is important to avoid any kind of white or enriched

wheat flour. Type 2 diabetes occurs when your body does not respond to the insulin produced (insulin resistance). The mainreason for this would be cells having a trans fat cell wall instead of a cholesterol wall. When cells have a trans fat cell wall the blood isunable to inject the proper amounts of nutrients and oxygen intothat cell. We will talk more about this later in the book.

Too much sugar in your blood causes a great strain and damageto glands and organs. As a result of prolonged sugar exposure, thepancreas, glands and organs will begin to malfunction.

The pancreas regulates blood sugar levels, ensuring they are

neither too high nor too low. Poor health in organs or glands, suchas the liver, thyroid, and adrenals, can also contribute to blood sugarproblems. The main reason for the lowered state of health in thepancreas and other organs are attributed to poor diet, low levelsof specific nutrients, or genetic problems.

Again, the main reason people contract type 2 diabetes is becausetheir cells cannot accept nutrients and oxygen mainly due to trans

fats surrounding their cells. This “trans plastic” shield around thecell prevents nutrients and oxygen from penetrating the cell wherethey are needed. This inability to deposit nutrients into the cellkeeps a large amount of glucose in the bloodstream.

The key to removing this extra sugar out of your bloodstream forgood is simply this: Remove excess sugar, white or enriched wheat flour and trans fats out of your life forever. This can be accomplished

through diet, supplements, and exercise. The maximum sugarintake for a healthy person is 50 grams a day. That means if youdrink one 12 oz sugar soda you have ingested all the sugar you canhave for that day.




If you are over 40 or overweight, you should be tested for diabetes.Local stores sell home diabetes testing kits for about $20.

White or Enriched Wheat Bread

Almost all baked goods are made with bad flour, bad oils, toxicingredients or a combination of all three.

Bad oils include all poly-unsaturated oils and most mono-unsaturated oils. The reason they are considered bad oilsis due to their inability to handle heat. Almost ALL oils madein the United States are processed at very high heat levels. Most heat processing levels exceed 400 degrees! Under US law thereare NO heat guidelines for using the term “cold pressed” on aproduct. Unless a product specifically states what temperature it

was processed at you can rest assured it was processed at a VERY high temperature. The higher the processing temperature thehigher the oil yield. Heating poly or mono-unsaturated fats at high

temperatures turn them into toxic oils. Good oils include saturatedoils (fats) which, by their very nature, are heat stable. Take the guess work out of baked goods. Buy only those products that are made with saturated fats like butter, coconut oil or palm oil.

Wheat flour is turned white by bleaching the flour using Chlorinegas. Enriched wheat bread uses this same process. The problem

with this procedure is a toxic chemical is produced called alloxan.

Alloxan is a byproduct that remains in the flour.

When you consume bleached or enriched flour you areconsuming the toxic chemical alloxan. Once alloxan is ingested it immediately begins to destroy the beta cells in your pancreas.

Remember, the pancreas is responsible for making insulin! Alloxan can induce or accelerate diabetes.

Alloxan is used by many scientist to induce diabetes in labanimals because it destroys the insulin-producing function of thepancreas, allowing glucose levels to shoot sky-high. Unlike the liver,



6 Diabetes Diet

the pancreas does not heal itself. Therefore, white and enriched wheat flour are very important foods to avoid. (Alloxan is a toxicglucose analogue, which selectively destroys insulin-producing cells

in the pancreas when administered to rodents and many otheranimal species.) Source Wikipedia. http://www.organicconsumers.org/ foodsafety/alloxan061605.cfm

If that isn’t bad enough, most white and enriched wheat breadare made with hydrogenated oils, canola oil and/or soy productsor a combination of these bad oils and toxic ingredients.

Most refined grains are enriched. Enriched means that certainB vitamins (thiamin, riboflavin, niacin, folic acid), and iron areadded back after chlorine gas processing. Fiber is not added backto enriched grains. Do not each ANY white or enriched wheat flourfood products!!! Some food products are made from a mixtureof whole grains and refined grains. These products should alsobe avoided.

WARNING: Eli Lilly paid over a billion dollars in a drug lawsuit that caused diabetes and even death. The name of the drug wasZyprexa. Unlike your liver, once your pancreas is damaged it does not regenerate itself . If it gets damaged, diabetes is very likely. Be

very careful of the prescription drugs you take. If they list anythingabout the pancreas among the side effects or warnings, that meansit can damage the pancreas and ultimately cause diabetes.

WARNING: European regulators ordered the diabetes drug Avandiaoff the market and the Food and Drug Administration placedstringent restrictions on its use in the United States, saying heart attack risks associated with the former blockbuster are too great asafety concern to continue its use for most people.

In simultaneous news briefings, the European Medicines

Agency and the U.S. Food and Drug Administration announcedtheir long-awaited decisions on the fate of GlaxoSmithKline’scontroversial drug. The European regulator said it would remove

Avandia off the market.




The FDA said new patients will be able to get a prescription for Avandia, but only if they can’t control their blood sugar with othermedications. Doctors will have to document that their patients are

eligible to receive the drug and have been briefed on its risks. FDA expects the restricted plan “will limit use of Avandia significantly.”By MATTHEW PERRONE, (AP Health Writer Matthew Perrone,

Ap Health Writer—9/23/2010)

What is Blood and How Does It Work?

The blood that f lowsthrough your veins and arteriesis called whole blood. Wholeblood contains three typesof blood cells. They are redblood cells, white blood cellsand platelets. Blood cells travelthrough the circulatory system

suspended in a yellowish fluidcalled plasma . Plasma is 90% water and contains nutrients, proteins,hormones, and waste products. Whole blood is a mixture of bloodcells and plasma.

Red Blood Cells

Red blood cells (RBC’s) are shaped like slightly indented, flattened

disks. RBC’s contain an iron-rich protein called hemoglobin. Bloodgets its bright red color when the hemoglobin in the RBC’s pickup oxygen in the lungs. As the blood travels through the body, thehemoglobin releases oxygen to the tissues. (Sick blood is dark incolor. Healthy blood is bright red in color.) The body contains moreRBC’s than any other type of cell. Each RBC has a life span of about 4 months. Each day, your body produces new RBC’s to replace thosethat die or are lost from the body do to cuts or abrasions.

As RBC’s move through your veins and into the tiny capillaries,the space they have to move through gets very small. In fact, thediameter of the capillaries can get so small that even the RBC’s have



8 Diabetes Diet

to pass through these capillaries in single file (one at a time)! It is very important for the RBC’s to be able to flow easily and quickly throughout your body.

Each RBC has a negative charge on the outside of the cell.This charge allows them to remain separate from each other. Yourcells work very similar to the way a magnet works when you try topush the negative ends together. They resist each other and stay apart.

Acid in the body interferes with this function. Acid actually stripsaway the negative charge from the RBC’s allowing them to clumptogether. (Trans fat also strips the negative charge). When redblood cells clump together it makes it harder for them to flow easily through the bloodstream. It also makes it impossible for them tomove freely through those small capillaries. That means less oxygenand nutrients flow to the capillary cells.

Blood cells that clump together can cause blood clots andblockages in the arteries. When cells are 35% deficient in oxygen cancer can form. Acid also weakens RBC’s. When the RBC’s beginto die they release more acid into your body.

It is very important to have your body PH balanced. Diseasecannot grow in a PH balanced body. Magnesium, calcium andpotassium are the highest in alkalinity. If you have a lot of acid,

these supplements are a must!

White Blood Cells

White blood cells (WBC’s) are an important part of the body’ssystem for defending itself against infection. They can move in andout of the bloodstream to reach affected tissues. Blood containsfar fewer white blood cells than red cells, although the body can

increase production of WBC’s to fight infection. There are severaltypes of white blood cells. Their life spans vary from a few days toa few months. New cells are constantly being formed in the bonemarrow. Several different parts of blood are involved in fightinginfection. White blood cells called granulocytes and lymphocytes




travel along the walls of blood vessels. They fight germs such asbacteria and viruses, and may also attempt to destroy cells that have become infected.

Certain types of WBCs produce antibodies, special proteins that recognize foreign materials and help the body destroy or neutralizethem. A person that has an infection will often have a higher whitecell count than when he or she is well. When a person has aninfection, more WBCs are produced. They enter the bloodstreamto battle that infection. After the body has fought off infections,lymphocytes “remember” how to make the specific antibodies that

will quickly attack the same germ if it enters the body again.

Platelets

Platelets, also called thrombocytes, are tiny oval-shaped cellsmade in the bone marrow. They help in the clotting process. Whena blood vessel breaks, platelets gather in the area and help seal off

the leak. Platelets survive only about nine days in the bloodstreamand are constantly being replaced by new cells.

Blood also contains important proteins called clotting factors, which are critical to the clotting process. Although platelets alonecan plug small blood vessel leaks and temporarily stop or slow bleeding, the action of clotting factors is needed to produce astrong, stable clot.

Platelets and clotting factors work together to form solid lumpsto seal leaks, wounds, cuts, and scratches and to prevent bleedinginside and on the surfaces of our bodies. The process of clotting islike a puzzle with interlocking parts. When the last part is in place,the clot occurs.

Let’s Discuss The Cell Wall Function and Structure

Cholesterol is a lipid in the human cell wall. (Cholesterol is a good thing .) The cholesterol in each one of your cells forms a hydrophobicbond within the cell wall. The definition of hydrophobic is “fear of

water.” This is a simple yet effect way to describe this function of our



10 Diabetes Diet

cells. It simply means we will not melt or fall apart when we take ashower or bath. Our cells resist water. Without this resistance, we

would be water-soluble and would dissolve in the rain.

Human Cell Wall Structure

The plasma membrane is made of two layers of phospholipids.The membrane has many proteins embedded in it. The plasmamembrane regulates what enters and what leaves the cell. Many

molecules cross the cell membrane by diffusion and osmosis. Theplasma membrane, shown above, forms the outer boundary of acell. The membrane protects the contents of the cell and containsstructures necessary for cell survival, including channels to movesubstances in and out of the cell, antigens, and proteins.

Fats are almost entirely carbon (C) and hydrogen (H) with very little oxygen (O). The “Phospho-lipids” that make up the cell walls

also contain phosphorus (P) and usually some nitrogen (N).

The cell theory leads to two very important generalities about cells and life as a whole:

1. Cells are alive. The individual cells of your organs are just as “alive” as you are, even though they cannot liveindependently. This means cells can take energy (which,

depending on the cell type, can be in the form of light, sugar,or other compounds) and building materials (proteins,carbohydrates and fats), and use these to repair themselvesand make new generations of cells (reproduction).




2. The characteristics and needs of an organism are, in reality,the characteristics and needs of the cells that make up theorganism. For example, you need water because your cells

need water.

Most of the activities of cell repair, reproduction, etc., arecarried out through the production of proteins. Proteins are largemolecules that are made by specific organelles within the cell.

Cytology is the study of cells, and cytologists are scientists that study cells. Cytologists have discovered that all cells are similar.They are all composed chiefly of molecules containing carbon,hydrogen, oxygen, nitrogen, phosphorus, and sulfur. Althoughmany nonliving structures contain these elements, cells are different in their organization and maintenance of a boundary, their ability to regulate their own activity and their controlled metabolism.

All cells contain three basic features

1. A plasma membrane consists of a phospholipid bilayer, whichis a fatty membrane that houses the cell. This membranecontains several structures that allow the cell to performnecessary tasks. An example would be channels that allow substances to move in and out of the cell, antigens that allow the cell to be recognized by other cells, and proteins that allow cells to attach to each other.

2. A cytoplasm containing cytosol and organelles. Cytosol isa fluid consisting mostly of water and dissolved nutrients,

wastes, ions, proteins, and other molecules. Organelles aresmall structures suspended in the cytosol. The organellescarry out the basic functions of the cell, includingreproduction, metabolism, and protein synthesis.

3. Genetic material (DNA and RNA), which carries theinstructions for the production of proteins.



Chapter 2Cholesterol and Heart Disease

Cholesterol Facts

Cholesterol is vital to the body. The liver produces approximately 100g of cholesterol each day which is needed to build and maintain a healthy body. 80g of cholesterol your liver produces becomes bilesalts. These bile salts are used to digest fat. The other 25g of neededcholesterol comes from our diet. Twenty-five percent of our total cholesterol is in the brain. The highest concentration is found in

the connections between nerve cells and myelin which protects thebrain and nerve tissue.

s #HOLESTEROL is in all cell membranes and stored in adiposetissue (fat).

s (UMAN breast milk is high in cholesterol because of thedeveloping brain and eyes of an infant, which require largeamounts of cholesterol.

s #HOLESTEROL is the main ingredient in bile, which is anemulsifier necessary for digesting and metabolizing dietary fat. Bile is the only way cholesterol leaves the body and ismade and excreted at the direction of the liver.

s #HOLESTEROL is a powerful antioxidant that prevents cancer andslows aging by providing protection from free-radical damage.

s #HOLESTEROLprovides structural support for the cells of the body.s #HOLESTEROL is the raw material needed by the body to

produce vitamin D and hormones. (Most diabetics aredeficient in this vitamin)

s #HOLESTEROL is structural glue used by the body to repairlesions and fissures (caused by inflammation, nutritionaldeficiency and toxins) in coronary arteries.



13Cholesterol and Heart Disease

s %VENATAVERYHIGHDIETARYCHOLESTEROL intake, the fractionabsorbed decreases, tending to limit absorption as the body keeps levels in balance by circulating blood cholesterol back

to the liver.

Cholesterol is composed of a sterol, or high molecular weight alcohol; fat; and fat soluble vitamins, which are bundled togetherinto lipoproteins. Lipoproteins are “transport vehicles” for fat and cholesterol in the body that travel in the blood and vary in size.

Listed in order from the largest to smallest are lipoproteins with “transport vehicle” equivalents:

s Chylomicrons—Are made in the gut, they transport dietary fat reassembled and sent out from the intestinal wall.

s Very low-density lipoprotein (VLDL)—Made in liver, they transport liver-made fat and cholesterol throughout the body.

s Low-density lipoprotein (LDL)—Main transporter of

cholesterol throughout the body. Once the triglycerides havebeen deposited into the cells, VLDL then turns into LDL.s High-density lipoprotein (HDL)—Secreted by the liver

separately, transporting loose cholesterol “LDL’s” back tothe liver for recycling.

Carbohydrates and vegetable oils cause the body to manufacturelarge amounts of triglycerides. Triglycerides then cause your body to

produce VLDL’s, the liver-made fat, needed to carry and distributetriglycerides throughout the bloodstream. As the VLDL’s flow through your bloodstream they deposit their triglyceride load. Oncethe VLDL’s have unloaded all the triglycerides they turn into LDL’s(low density lipoprotein). The LDL’s then return to the liver or areeliminated with the stool.

LDL’s (bad cholesterol) in and of themselves are not actually

bad. LDL’s are responsible for transporting cholesterol from theliver and small intestine to the body’s tissues. Cholesterol can travelrepeatedly throughout the body from the liver to the gut and backto the liver. Cholesterol that is not recycled during absorptionis eliminated with the stool. Therefore, it is believed that the



14 Diabetes Diet

main function of the entero-hepatic cycle is to eliminate excesscholesterol. Oxidized LDL cholesterol is quickly eliminated fromthe body. Oxidized LDL does not cause heart disease but can cause

blood to clot. Toxins and air pollution cause inflammation whichultimately causes heart disease.

HDL’s pick up loose cholesterol from dead cells and transport them back to the liver. This removes excess cholesterol out of theblood stream. The problem is when there are not enough HDL’s theloose cholesterol from dead cells accumulate in the blood streamuntil more HDL’s arrive.

High LDL’s do NOT cause heart disease. Heart disease is causedby inflammation which is caused by oxygen free radicals (ROS)reactive oxygen species. Free radicals create inflammation anddamage to arteries. Arteries are the ONLY area where plaque forms.It is also the only area exposed to large amounts of oxygen. Veinscarry very small amounts of oxygen throughout the body. I will

discuss this more later in this chapter.

Oils and fats like coconut oil, cocoa butter, milk and meat actually lower triglyceride levels. Cocoa butter is unusual in that it is composed of only a few triglycerides. Few triglycerides and heat stability makes Cocoa Butter an excellent oil choice.

Some believe that high triglyceride and low HDL (good

cholesterol) numbers indicate the strongest risk factor forheart disease. I disagree. ALL heart disease is initially caused by inflammation. If you had no inflammation, you would never haveheart disease.

Cholesterol is a small factor in building plaque. Plaque beginsonce the artery is damaged by inflammation in the form of toxinsbrought in either by the air you breath or the food you eat or drink.

First scar tissue forms. Then plaque begins to build on the arterialscar tissue. Plaque is made up of calcium, fat, cellular waste, badcholesterol (LDL), and fibrin a material involved in blood clotting(unfermented soy products cause large amounts of fibrin to form




which increase plaque deposits and blood clots). Plaque does NOTform in healthy arteries.

Research has shown that people who die of heart disease havelow or average blood cholesterol. Despite the abundance of previousand ongoing scientific studies, there is NO evidence linking a diet high in saturated fats and high blood cholesterol levels to coronary heart disease.

Contrary to popular belief, ALL heart disease is caused by inflammation NOT high cholesterol levels. Nearly three-quartersof the fat that accumulates in your arteries is unsaturated fat. Thisis mainly due to the inflammation caused by trans and unsaturatedfats in your body. Saturated fats do NOT cause inflammation in thebody. Source: Mente A, et al. A Systematic Review of the EvidenceSupporting a Causal Link Between Dietary Factors and Coronary Heart Disease. Arch Intern Med. 2009;169(7):659-669. http://

www.drbriffa.com/2009/04/17/no-evidence-that-saturated-fat-

causesheart-disease-its-official/

What happens when you eat a “high cholesterol” meal rich in saturated fats versus eating a “high carbohydrate” meal low in saturated fats?

Steak and Eggs: The fat and protein begin to separate in thestomach and ultimately become gut-assembled dietary fat, releasing

chylomicrons into the bloodstream via the lymph, traveling untilthey release fat to the cells, shrink, and disappear; they are cleared from circulation within two to three hours.

Cereal and skim milk: Glucose from the carbohydrates are sent directly into the blood and may be used in the short term for energy.

After a short delay, the liver starts converting excess carbohydrateinto the body-made fat called triglyceride. The liver then bundles

triglycerides (liver-made fat) with cholesterol and protein, sendingit out into the bloodstream as VLDL, the second largest lipoproteinand main transporter of liver-made fat, which can go on for several hours after a meal, unloading its triglycerides into the body.



16 Diabetes Diet

As you can clearly see, metabolism is very different betweena “high cholesterol, saturated fat” meal and a low-saturated-fat,high-carbohydrate meal.

The body prefers fat as its main source of fuel. Saturated fats from animal and tropical plant sources provide a concentrated source of energy that is efficiently utilized by the body.

Saturated fats are

s MODULATORS OFGENETIC REGULATION prevent cancer, act ascarriers of fat soluble vitamins A, D, E, and K and mineralabsorption as well as numerous other biological processes

s THE main source of fuel for your heart and are also used asa source of fuel during energy expenditure. (The heart is the only organ that doesn’t get cancer.)

s USEFULantiviral agents (caprylic acid)s EFFECTIVEASanticaries, antiplaque and antifungal agents (lauric

acid)s actually lower cholesterol levels (palmitic and stearic acids)

Eight of the most common saturated fats and their sources are as follows:

s "UTYRIC—milk fat of ruminants—butters #APROIC—milk fat

s #APRYLIC—animal fat, plant fat, milk, and some seedss #APRIC—milk and some seed fatss ,AURIC—palm kernel, coconut, human breast milks -YRISTIC—milk and dairy productss 0ALMITIC—animal, plants, and microorganisms—meat and

palm oils 3TEARIC—animals, plants, meat, and cocoa butter

Fat that occurs naturally in tissue contains varying proportionsof saturated fat. Examples of foods containing a high proportion of saturated fat include dairy products like milk, cream, cheese, butter,and ghee; animal fats such as suet, tallow, lard, and fatty meat; andplant oils like coconut oil, palm kernel oil, palm oil, and chocolate.




Oils that are high in saturated fats, like palm oil, coconut oil,tallow or lard, can withstand extreme heat [of 350°F-485°F] (180-252degrees C) and are resistant to oxidation [turning toxic and/or

into a trans fat]. Remember toxins cause inflammation in the body which ultimately causes heart (artery) disease.

A 2001 parallel review of 20-year dietary fat studies in the UnitedKingdom, the United States of America and Spain concluded that

polyunsaturated vegetable oils like soy, canola, sunflower and corn degrade easily to toxic compounds and turn into trans fat when heated. Prolonged consumption of trans fat-laden oxidized oils can lead to many diseases including heart disease, diabetes and cancer.

Scientists questioned global health authorities’ willfulrecommendation of including large amounts of polyunsaturatedfats into the human diet without accompanying (warning labels)measures to ensure the protection of these fatty acids against heat and oxidative-degradation. (Wikipedia )

With all of this information on how good saturated fats are for you and how bad polyunsaturated fats are, isn’t it time we finally understand that low-fat (polyunsaturated fat) and high carbohydrate diets are unhealthy and therefore bad for us. Source:(Janet Stuck, ND, CNC, MH, CNHP on July 16, 2010 http://liberationwellnessblog.com/2010/07/16/cholesterol).

Controlling Cholesterol and Triglycerides . . . What Your Doctor Doesn’t Tell You! Read this great report by Dr. K. Steven Whiting. Click on this link: http://www.healthyinformation.com/Cholesterol.pdf.

LDL and Oxidized LDL In Heart Disease

Many claim high cholesterol (LDL) is caused by a defective livermaking too much cholesterol (LDL). If that is true then why doesn’t

the defect show up in liver tests? The reason it does not show up inliver tests is because the liver is working correctly when it respondsto needs of the body by raising cholesterol (LDL). High cholesterolis a symptom of a diet high in triglycerides (carbohydrates andsugar), not an illness.



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Statins Do Not Prevent Heart Disease—Heart Disease Is Not Prevented By Lowering LDL/Cholesterol Levels

On TV Crestor now states at the end of their ad “Crestor hasNOT been shown to reduce the incidence of heart disease or heart attacks.”

Cholesterol-lowering measures in the United States have createda $60 billion dollar per year cholesterol-lowering (statin drugs)industry. Statins are more profitable than any other drug on themarket. They are also the least effective drug on the market. Each

year the percentage of people with heart disease increases. Thestatin drug industry’s attempt to lower heart disease through statindrugs have failed miserably.

To maintain a healthy body, you need an average of 25g of saturated fats, no more than 11 g of monounsaturated fats, and 0g of polyunsaturated fats each day.

NNT: Stains Help Only 1 Out Of 100 People. That is 1%.

The NNT (Number Needed to Treat) of a prescription druggives an enormously better perspective on the effectiveness of adrug. NNT is the number of people needed to take the drug for1 person to benefit from the drug. For every 11 persons taking anantibiotic 10 will benefit. To get the NNT divide the number of

people taking the drug (11) and the number people who benefitedfrom the drug (10) by the number of people who benefited fromthe drug (10). So mathematically we’ll have 1.1 (11÷10) persons onthe drug and 1 (10÷10) person who benefited from the drug. So it takes 1.1 persons on an antibiotic for 1 person to benefit from anantibiotic meaning 1.1 is the NNT for antibiotics. That means 90%of all people taking an antibiotic will benefit from the drug.

Determining NNT for antibiotics is easy because you are tryingto fix a problem and you can see whether the problem was fixed.

With a vaccine, you’re trying to prevent a problem and if everyonein the trial is exposed to the virus after being vaccinated, you’llknow the effectiveness with certainty.




Statins are used to try to prevent heart events by reducing bloodlevel of cholesterol (LDL). Statins do lower cholesterol. Statinsprobably lower cholesterol level for 100% of the people who take

a statin. But compared to a placebo over a 3 year period, only 1%fewer people suffered a heart related event when taking a statincompared to those taking a placebo. How is this not proof that highcholesterol in the blood doesn’t cause heart disease?

The NNT for statins isn’t calculated directly as with antibioticsand vaccines but compared to a placebo. Statins have an NNT of 100;for every 100 people taking a statin, only 1 person will benefit. That means only 1% of all those taking statin drugs will have a benefit.

One way statin drugs are advertised to steer clear of their NNT numberis by claiming a high percent drop in risk between low numbers.

For example, one television ad says, “Lipitor reduces the risk of heart attack by 36% in patients with multiple risk factors for heart

disease.” In the prescribing information insert in the box you’ll findthe advertised “36%” and the numbers needed to determine the NNT.This is VERY misleading to the public who do not understand how Lipitor calculated that number. It makes the average person think that they will have a 36% risk reduction when in fact that is not true unlessthat person has all the risk factors used to calculate the 36%.

You may not want to read how they came up with this 36% number

because it is very confusing to say the least. For those of you whoare number savvy here it is:

In a study of statins, including Lipitor, (ASCOT) over a 3 yearperiod, of the 5168 people taking the statin there were 100 heart related events (60 heart events + 40 deaths). Of the 5,137 peopletaking the placebo there were 154 heart related events (108 heart events and 46 deaths). So where might have the “36%” in their ad

have come from?

100 heart related events did occur when taking the statin ÷ 5168people taking the statin = 1.9 % of the time a heart related event did occur when taking the statin.



20 Diabetes Diet

154 heart related events did occur when taking the placebo ÷5137 people taking the placebo = 3% of the time a heart relatedevent did occur when taking the placebo.

A drop from the low number 3% to the lower number 1.9%is sort of mathematically a 36% drop (3% minus 1.9%) ÷ 3% =36%). This is nonsense mathematics by taking percent differencebetween small numbers. The difference between 3% and 1.9%(3% minus 1.9%) is only 1.1%. If 1.9% of those taking the statindid have a heart related event, then 98.1% didn’t have a heart related event. If 3% of those taking the placebo did have a heart related event, then 97% didn’t have a heart related event. Anincrease from 97% to 98.1% ((98.1% minus 97%) ÷ 97%) is anincrease of only 1.134%, meaning statins increased the numberof people who didn’t have a heart related event by only 1.134%.36% is not 1.134%. So the real number of people helped by theLipitor statin is only 1.134% NOT the 36% claimed. Their mathis plain nonsense.

Isn’t the goal to get better? Were there any measures showingimproved heath with statin? Stains did raise HDL a little. The oneperson in a hundred statins did help was probably due to statinsraising HDL a little.

Niacin is very cheap and raises HDL at least 5 times more thanstatins without the long list of harmful side effects. The recommended

dosage is 1500mg time released Niacin once a day. When HDL ishigh enough, HDL will remove plaque from arteries, improvinghealth. Lemon also works fast to dissolve plaque. Consider spending

your statin money on better quality food and supplements that raise HDL, and pocket the rest for fun activities. NNT Tip From Dr. Jerome Hoffman http://www.businessweek.com/magazine/content/08_04/ b4068052092994.htm

Statin drugs reduce inflammation. They also reduce the liver’sproduction of coenzyme Q10 (CoQ10), which is vital for the properfunction of the heart and other muscles. Statins also interfere with theabsorption of vitamins A, D, E and K and calcium. Statin drugs have also




been found to reduce muscle mass and cause diabetes. Recent studieshave shown statin drugs cause cancer in humans and laboratory animals.Normal cholesterol levels are between 180 and 220. 240 or more is

considered high. Normal triglyceride levels are between 35 to 130.

The herb dandelion is good for liver health. You can buy this asa pill or a tea.

Heart Disease And The Connection Between Statins AndRepeat Visits

According to the Mayo Clinic, “You should fast for 9 to 12 hours beforetaking a cholesterol or a triglyceride test. You can drink water in the timeleading up to the test, but avoid coffee, tea and other beverages.”

s #HOLESTEROL ,$,#HANGES/VERNIGHT Source: http://sci.tech-archive.net/Archive/sci.med.cardiology/2005-08/msg00600.html

s #ALCULATED,$,)NVALID7HEN.OT&ASTING (nih.gov) Source:

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2459246/ s #HOLESTEROL4ESTINGSource: http://www.mayoclinic.com/health/ cholesterol-test/MY00500/DSECTION=how-you-prepare

s 4RIGLYCERIDE4ESTINGSource: http://www.mayoclinic.com/ health/triglycerides/CL00015

s 2ESEARCHERS 3UGGEST"LOOD ,IPIDS0LAY +EY2OLE )NImmune Defense Source: http://qjmed.oxfordjournals.org/ content/96/12/927.full?ijkey=172mwKXqzgmtE&keytype=ref

Cholesterol and LDL Necessary For Normal Health

Often cholesterol is written about without mentioning if the writer is referring to LDL or HDL. HDL contains little cholesterol.Cholesterol in writing almost always refers to LDL. Medicalpropaganda managed to name LDL “bad cholesterol” and claimthat the reason for high cholesterol is the liver creating too much

LDL. Cholesterol does not circulate in the blood on its own. LDLcarries cholesterol to cells for making hormones, vitamin D, bile,cell membranes, and even brain tissue. The unused cholesterol iscycled back to the liver. So LDL is not bad.



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How Did I Get High Cholesterol?

Great question! If you ask your doctor he or she will tell you that

you inherited it. In most cases this statement is not true.

High cholesterol begins by eating foods that cause high amountsof triglycerides. These foods include carbohydrates, poly-unsaturatedand trans-fats. Trans and poly-unsaturated fats (long chain fatty acids) can oxidize (LDL) cholesterol causing blood platelets to sticktogether. They also cause inflammation which can then cause tiny tears in the arteries beginning the heart disease process. They alsocause Vitamin E deficiencies and damage the thyroid gland.

Trans-fats are used by the body for cell wall construction. Thebody cannot tell the difference between trans-fat and cholesterol.This turns the cell wall into a plastic shield that rejects almost all nutrients and oxygen. This is VERY dangerous to your body because your body cells begin to die creating acid which then

creates inflammation (heart disease). The damaged cholesteroland clumped blood (dying blood cells) begin to accumulate in theblood stream raising cholesterol and inflammation levels.

Polyunsaturated fats should be avoided. The exception tothis rule would be flax seed oil. Flax seed oil is high in omega3 which counteracts any negatives from the polyunsaturated fat classification.

All fats consist of carbon chains of fatty acids. These fatty acids arelinked together by “double bonds.” The monounsaturated fats arelinked by a single double bond, they are called, “mono.” These linksare stable and are therefore not highly reactive within the body.

Polyunsaturated fats are linked together by multiple double bonds,they are called, “poly.” This means that the chains are less stable and

could react within the tissues of the body like free radicals.

The reason polyunsaturated fats are so dangerous is because they are unstable. Once in the body, they are highly reactive within thecell. The effect it has on cells is like the oxidizing effect oxygen has




upon metal, when it turns it into rust. Polyunsaturated fats oxidizecausing the platelets of the blood to stick together.

They have been characterized as “marauders” in the body forthey attack cell membranes and red blood cells and cause damagein DNA/RNA strands, thus triggering mutations in tissue, blood

vessels and skin. Free radical damage to the skin causes wrinkles andpremature aging; free radical damage to the tissues and organs setsthe stage for tumors; free radical damage in the blood vessels initiatesthe buildup of plaque. http://www.aspartame.ca/page_oho1.htm

Poly-unsaturated and trans-fats cause inflammation. They alsocause plaque buildup, damage to arteries, clump blood and hardenthe arterial walls. This ultimately hinders blood flow causing highblood pressure and increases (LDL) cholesterol levels.

HDL (good cholesterol) is responsible for returning any unusedcholesterol back to the liver. HDL works like a mop in that it helps to

extract excess cholesterol deposited in blood vessel walls and deliverit back to the liver for elimination through the gastrointestinaltract. When your HDL levels are low there are not enough workers(HDLs) to bring the excess cholesterol back to your liver. The result is more cholesterol stays in your blood stream.

Conclusion:

The main cause of high cholesterol is too many triglycerides,poly-unsaturated and trans-fats in your diet. If you were tosubstantially reduce or eliminate carbohydrates, poly-unsaturatedfats and trans-fats out of your diet your cholesterol levels woulddrop dramatically and in most cases return to normal.

Another easy way to lower cholesterol is to get at least a 1/2 anhour of sunlight every day. Sunlight lowers cholesterol by converting

it into Vitamin D.

Dr Mary Enig states: “Excess consumption of polyunsaturated oils has been shown to contribute to a large number of disease conditions including increased cancer and heart disease; immune system dysfunction; damage



24 Diabetes Diet

to the liver, reproductive organs and lungs; digestive disorders; depressed learning ability; impaired growth; and weight gain.” http://www.aspartame.ca/page_oho1.htm

French researchers found that “the incidence of cancer began to climb steadily as cholesterol values fell below 200 mg/dl. “Data suggests that for people without heart disease only 1 in 100 is likely to benefit from taking statin drugs” according to http://www.medkb.com/Uwe/Forum.aspx/alternative/29253/Do-Cholesterol-Drugs-Do-Any- Good-BusinessWeek-cover-story

America’s Heart Disease Burden

s )NPEOPLEDIEDOFHEARTDISEASE(EARTDISEASEcaused 34.3% of deaths—more than one in every three—inthe United States. In 2010, that number rose to 44%.

s (EARTDISEASEISTHELEADINGCAUSEOFDEATHFORBOTHMENANDWOMENHalf of the deaths due to heart disease in 2006 were women.

s )NPEOPLEDIEDFROMCORONARYHEARTDISEASE. Coronary heart disease is the most common type of heart disease.s %VERYYEARABOUT!MERICANSHAVETHEIRlRSTHEART

attack. Another 470,000 who have already had one or moreheart attacks have another attack.

s )NHEARTDISEASECOSTTHE5NITED3TATESBILLIONIn 2008, heart disease cost the United States is $448.5billion. In 2010, heart disease cost the United States $503

billion. That is a 25 percent jump in just 4 short years!These totals are the estimated direct and indirect cost of cardiovascular disease which includes, cost of healthcare services, medications, and lost productivity. (http://

www.silverbook.org/browse.php?id=38) and (http:// www.cdc.gov/heartdisease/facts.htm)

In 2010, heart disease has almost doubled since 2006. Now

50% of all people in the United States have cardiovascular disease (CVD) according to Lloyd-Jones, D.; Adams, R. J.; Brown, T. M.;et al. in the report “Heart Disease” from the journal Circulation on 2010 (http://circ.ahajournals.org/content/early/2008/12/15/ CIRCULATIONAHA.108.191261.full.pdf).




Estimates for the year 2006 are that 81,100,000 people in the UnitedStates have one or more forms of cardiovascular disease (CVD).

s (IGHBLOODPRESSUREs #ORONARYHEARTDISEASE

s -YOCARDIAL INFARCTIONMIhO+!2DEAL IN&!2+SHUN(acute heart attack)—8,500,000.

s !NGINA PECTORIS!.JIHNAHOR AN*)NAH0%+TORIS(chest pain or discomfort caused by reduced blood supply to the heart muscle)—10,200,000.

s 3TROKEs (EART&AILURE

Cardiovascular diseases

s #LAIMEDLIVESINlNALMORTALITYPERCENTof all deaths or 1 of every 2.9 deaths).

s /THERlNALMORTALITYTOTALCANCER 559,888; accidents121,599; HIV (AIDS) 12,113.s /VER!MERICANSKILLEDBY#6$ in 2006 were under

age 65.s lNALDEATHRATESFROM#6$ were 306.6 for white males

and 422.8 for black males; for white females 215.5 and forblack females 298.2. (Death rates are per 100,000 population.The rates listed use the year 2000 standard U.S. population

as the base for age adjustment.)s &ROM TODEATH RATES FROM#6$ declined 29.2

percent.s )N THE SAMEYEARPERIOD THEACTUALNUMBEROFDEATHS

declined 12.9 percent.

Coronary heart disease

Coronary heart disease is caused by atherosclerosis(ath“er-o-skleh-RO’sis), the narrowing of the coronary arteries dueto fatty build ups of plaque. It’s likely to produce angina pectoris(chest pain), heart attack or both.



26 Diabetes Diet

s #ORONARYHEARTDISEASECAUSEDDEATHSINANDis the single leading cause of death in America today.

s PEOPLEALIVETODAYHAVEAHISTORYOFHEARTATTACK

angina pectoris or both. This is about 9,200,000 males and8,400,000 females.

s 4HISYEARANESTIMATEDMILLION!MERICANSWILLHAVEAnew or recurrent coronary attack.

s 4HERE ARE ABOUT%-3ASSESSED OUTOFHOSPITALcardiac arrests annually in the United States.

s &ROMTO THEDEATHRATE FROM CORONARY HEARTdisease declined 36.4 percent.

s )N CORONARYHEART DISEASE death rates per 100,000people were 176.3 for white males and 206.4 for black males;and 101.5 for white females and 130.0 for black females.(Death rates are per 100,000 population. The rates use the

year 2000 standard population for age adjustment.)

Mortality —The total number of deaths from a given disease in a

population during a specific interval of time, usually a year.

Prevalence—The total number of cases of a given disease existingin a population at a specific point in time.

http://www.americanheart.org/downloadable/heart/1265665152970DS- 3241%20HeartStrokeUpdate_2010.pdf http://www.americanheart.org/presenter.jhtml?identifier=4478

5 Warning Signs Of A Heart Attack

1. Neck pain: You will feel like you pulled a muscle in your neck.2. Sexual problems: You will have a hard time keeping an

erection.3. Dizziness, lighthead, fainting, or shortness of breath: These

are all signs that you are not getting enough oxygen.

4. Indigestion, nausea or heartburn, over-fullness or choking: If this is an isolation incident then you have nothing to worry about. If you experience these symptoms for more than 2

weeks you may be getting ready for a heart attack.5. Jaw and ear pain: Ongoing pain in the jaw or ear area can

signal an impending heart attack.




Current statistical fact sheet issued in 2011. http://circ.ahajournals.org/content/123/4/e18.figures-only

One of the healthiest ways to lower cholesterol levels is to drinkmore water. Water hydrates the body, flushing out impurities,

toxins, sugar, and fats. A good rule of thumb is to drink half yourbody weight in ounces. An example would be if you weight 200lbs

you would drink 100 ounces of water each day. This would be theminimum amount required to keep your body properly hydrated.

What Causes Heart Disease? Inflammation.

What causes inflammation of the arteries? The foods we eat

including trans and poly-unsaturated fats, bacteria (such asChlamydia), fungal (like Aspergillus), uric acid, air pollution andtoxic substances.



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Once a tear or sore occurs in an artery wall the body immediately begins the repair process. Scar tissue forms creating little hooksthat plaque can then attach to. Plaque is the main cause of artery

blockage. It is imperative that we kill these bad bacteria and fungalinfections and not ingest any known toxins (A toxin example wouldbe canola oil or any unfermented soy products). It is important tokeep bad bacteria, fungal infections and toxins from entering theblood stream. If our arteries do not become inflamed there will beno plaque build up. Plaque does not stick to healthy arteries.

Soft and hard plaque can be safely dissolved by drinking 1ozof fresh squeezed lemon juice and 8oz of purified or distilled

water add 1 teaspoon of blue agave to sweeten the drink. Drink15 to 30 minutes prior to breakfast. It takes about 2 to 3 monthsfor the plaque in the arteries to be removed. Make sure you rinse

your mouth out with water or brush your teeth after drinking thelemonaid. This will eliminate the chance of enamel damage. Thelemon drink also kills bad fungal and bad bacteria including e coli

that may be hiding out in the body. Some bacteria’s can remaindormant in the body for more than 20 years before they attack.It is very important to eliminate ALL bad bacteria in one’s body.Lemon juice is an easy, safe and effective way to eliminate plaqueand bad bacteria, fungal infections, uric acid and toxins from yourbody. Lemon juice contains less acid than your stomach. Take 1 baby aspirin each day for extra protection. Source: Dr. David Holland,MD http://www.thinkfungus.com/public/127.cfm?sd=21

Remember inflammation is a sign of infection. Most infectionsare bacterial or fungal. You must eliminate infection (inflammation)if you want to have healthy arteries.

The number one cause of arterial inflammation (vasculitis) isautoimmune disease. There are many autoimmune diseases likebehcet’s, lupus, crohn’s, sclerosis, rheumatoid arthritis, wegener’s,

scleroderma, etc., etc. The main causes of autoimmune system diseaseis a high level of uric acid in the body, bad bacteria, bad fungal ortoxic substances like lead, fluoride or meat growth hormones. Highlevels of uric acid cause swelling and inflammation. Drinking 1oz of fresh lemon added to 8 oz of purified water or drinking 2 tablespoons




of 100% Real Cherry juice each day is an easy way to eliminate uricacid from your body and it tastes great! Purchase the Cherry juiceit at your local health food store or at www.vitacost.com .

Plaque is made from calcium, fat, cholesterol, cellular waste, andfibrin (unfermented soy products cause large amounts of fibrin toform) which is a material involved in blood clotting. In response toplaque build-up, cells in your artery walls multiply and secrete additionalsubstances that can worsen the state of clogged arteries. Plaque buildupis mainly caused from the endothelial lining or the inner arterial wallgetting damaged by inflammation. Plaque does not stick to healthy arteries. As plaque deposits build, a condition called atherosclerosisresults. This condition causes the arteries to narrow and harden. Plaquecan break off blocking an artery. This can cause a heart attack.

Plaque or blood clots can also cause a stroke. There are twobasic types of strokes. One is called an Ischemic stroke. The otheris called a Hemorrhagic stroke.

There are two kinds of Ischemic strokes. The first one is calleda Thrombotic stroke which occurs when a blood clot forms inone of the arteries that supplies blood to your brain. This processusually happens to arteries in the neck or brain. The second one iscalled an Embolic stroke. Embolic strokes occur when a blood clot or other debris forms in an artery away from the brain and is thentransported to block narrower brain arteries.

There are two kinds of Hemorrhagic stroke. The first one iscalled an Intracerebral hemorrhage. This is when a blood vessel

which includes arteries, veins and capillaries, in your brain burstsand spills into the surrounding brain tissue, damaging cells. Thesecond one is called a Subarachnoid hemorrhage. This is whenbleeding starts in an artery on or near the surface of the brain andspreads into the space between the surface of your brain and the

skull. This type of stroke usually causes a severe headache.

The reason a baby aspirin works so well in preventing heart disease is because it is an antifungal (kills 221 strains), it is ananti-inflammatory as well as a blood thinner. Cholesterol medication



30 Diabetes Diet

(statins) do protect against heart disease because they contain ananti-inflammatory agent. The problem is statins come with a wholelist of health warnings. One of these warnings is that they can cause

diabetes. Baby aspirin has the same benefits as statins, costs less anddoes not carry the long list of health warnings. Source: http://articles.mercola.com/sites/articles/archive/2005/05/28/cholesterol-heart.aspx

Ron Krauss published a paper in the Articles in Press sectionof the American Journal of Clinical Nutrition (AJCN ) stating there isno evidence that saturated fat intake increases the risk for heart disease. The paper is titled Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease. It is a compilation of numerous studies looking at the relationshipbetween saturated fat intake and developing heart disease.

What are the main causes of arterial inflammation(artery tissue damage)?

1. Trans Fats2. Poly-Unsaturated Fats/Oils (except flax-seed oil)3. Refined Sugar (white sugar or corn syrup)4. White or Enriched Wheat flour5. Heavy Metals (any fish product and body building drinks)6. Pesticides (Canola Oil)7. Poisonous Chemicals (arsenic in drinking water and body

building drinks)

8. Plastic9. Deficiencies in Magnesium, Zinc or Chromium10. Adrenal Gland Not Functioning Properly (see the easy

adrenal test in this book)11. Air Pollution12. Uric Acid

Eliminate all of these items or issues as soon as possible.

What reduces or eliminates artery damage andbuildup of plaque?

1. Fresh Lemon Juice—Dissolves plaque, kills bacteria, buildsbone, eliminates uric acid and ulcers. Reduces inflammation.




2. Baby Aspirin—Reduces inflammation and thins out bloodclots throughout the body.

3. Garlic—Reduces LDL (bad cholesterol), raises HDL (good

cholesterol). Increases flexibility of blood vessels and killsbacteria.

4. Food Grade Hydrogen Peroxide (H2O

2)—Kills bacteria,

dissolves blood clots and plaque. Is the same chemical(H

2O

2) our body uses to fight disease.

5. Vitamin B Complex—Reduces inflammation on all levels. Also reduces stress

6. Vitamins C, A and E—Reduce free radical damage andoxidized cholesterol. Anti-inflammatory.

7. L-Carnitine—Reduces inflammation, softens hard veins andarteries. Strengthens heart muscle.

8. Magnesium—Increases integrity of artery walls. Repairs nervefunction.

9. Collagen (1, 3 and 2)—Rebuilds and strengthens every part of the body.

10. Flax Seed Oil—Significantly reduces irregular heartbeat,prevents blood clots, reduces inflammation.11. Nattokinase (fermented soy pill)—Reduces inflammation in

artery lining, clears plaque, increases flexibility in arteries.12. Air Purifier13. Oxygen Machine (If possible)

ALL of these should be added to your diet immediately.

Conclusion:

Saturated fat intake and cholesterol do NOT cause heart disease!Inflammation is the cause of ALL heart disease.

Cholesterol Myths and Theorys:

Dietary intake of cholesterol has no impact on the level of cholesterol in your blood. If we look at two major long-term studies,Framingham and Tecumseh, it is clear that those who ate the most cholesterol had exactly the same level of cholesterol in their bloodas those who ate the least cholesterol.



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Source: http://www.thincs.org/Malcolm.choltheory.htm

“There’s no connection whatsoever between cholesterol in

food and cholesterol in blood. And we’ve known that allalong. Cholesterol in the diet doesn’t matter at all unless

you happen to be a chicken or a rabbit.” Ancel Keys, Ph.D.,professor emeritus at the University of Minnesota 1997.

“In Framingham, Massachusetts, the more saturated fat

one ate, the more cholesterol one ate, the more caloriesone ate, the lower people’s serum cholesterol . . . we foundthat the people who ate the most cholesterol, ate the most saturated fat, ate the most calories weighed the least and

were the most physically active.” Dr William Castelli 1992

(Director of the Framingham study)

At what point does a saturated fat turn into cholesterol? Theanswer is simple, it doesn’t. It is impossible to make cholesterol out

of saturated fat. Cholesterol, when it is made in the liver, starts out as a substance called Acteyl-co A. This is not a fat; it is nothing likea fat. It has several nitrogen atoms in it, and nitrogen comes fromprotein. Saturated fat and cholesterol are completely unrelatedchemically, cholesterol is not made from fats. So how would eatingsaturated fats or any kind of fats increase cholesterol production inthe liver? The answer is they don’t because they can’t.

Fact one: The liver does not use fats, saturated or otherwise tomake cholesterol

Fact two: The liver does not make LDL, it makes VLDLFact three: VLDL is converted into LDL through triglyceride lossFact four: VLDL levels and LDL levels are totally unrelated

Saturated fat intake has no impact on LDL levels

A Raised LDL Level Has No Impact On Heart Disease:

Having previously demonstrated that neither cholesterol, norsaturated fat consumption, can have any impact on LDL levels. Inow intend to make it clear that a raised LDL level has no impact on coronary heart disease (CHD).




As most of you probably know, current thinking in CHD is that when the level of Low Density Lipoprotein (LDL) is raised, LDLstravel through the artery wall and form a big lumpy cholesterol

deposit (‘plaques’) that narrow the arteries. Cholesterol is foundin plaques because LDL contains a lot of cholesterol.

As these plaques get bigger they narrow the artery so much that blood flow is obstructed causing symptoms such as angina. Finally a plaque may burst, causing a blood clot to form over the rupturedarea. This blocks the artery completely and results in a myocardialinfarction results, which may or may not kill you.

I agree with this basic mechanism underlying CHD, but there arehundreds of problems with the idea that a raised LDL is the cause.

Let’s just concentrate on three:

1. People with normal and even low LDL levels develop plaque

and die from Coronary Heart Disease. Which means heart disease can occur when LDL levels are high, average or low.2. LDL can’t get through the lining of the artery wall.3. Plaque distribution.

Plaques are discreet ‘lesions’ in the artery wall, they are not present everywhere in all artery walls. So, if LDL ‘leaks’ throughthe arteries when the concentration is raised, then it should leak

through all artery walls everywhere, and what we should see,therefore, is thickened artery walls full of LDL everywhere, whichis exactly what we don’t see.

To use an analogy, if you lie in the sun for too long, all of your body will become sunburned, not just a few bits here and there. But we areexpected to believe that, if you bathe the artery wall in a high level of LDL, it will only leak through in a few discreet areas. Hmmmmm?

I think I know what you are thinking at this point. You arethinking, obviously you need to damage the artery wall, in discreet areas, to get LDL through . . . Exactly. So, the underlying processthat starts a plaque is damage to the endothelium by inflammation.Of course it is; there is no other possible explanation.



34 Diabetes Diet

But, to admit this, is to admit that LDL has nothing whatsoeverto do with causing atherosclerotic plaques, because LDL doesn’t damage the endothelium.

Faced with this major, insurmountable problem, the entirediet-heart/cholesterol/LDL hypothesis collapses into a large pileof dust.

The next theory states CHD is caused by oxidized LDL.

The belief is once LDL is oxidised, it binds to the Lox-I receptor.It is then transported into—then through—the endothelium andinto the artery wall. At which point, white blood cells, designed toget rid of all nasty substances in the body, attack, engulf and try toclear away all of the oxidised LDL molecules.

But these white cells have no means to tell them to stop engulfingoxidised LDL, allegedly, so they just get bigger and bigger until

they explode, releasing a horrible goo of dead white blood cells,bits of LDL, cholesterol and triglyerides etc. into the artery wall.Once you have enough exploding white blood cells, the lump of goo becomes big enough to start an atherosclerotic plaque. Andthat is why oxidised LDL is such a bad thing, and why anti-oxidantsare protective.

There are so many problems with this proposed mechanism of

action that it is almost impossible to know where to start. Perhapsthe best place to start is with a previous example.

If there are receptors for oxidised LDL on endothelial cells, thenoxidised LDL will be absorbed through all artery walls everywhere,and therefore we would not see discrete plaques forming, just general thickening of all artery wall as they fill up with the residualgoo from exploding white blood cells. But we do see discreet

plaques. Therefore the hypothesis is wrong as it does not matchthe observed disease process.

Once again, as with almost every part of the diet-heart/cholesterolhypothesis, when you start to examine the facts objectively, the




whole theory disintegrates. There is no way that LDL, oxidised orotherwise, can ‘cause’ CHD, and here are a few more facts to backthis up.

Framingham first:

There is a direct association between falling cholesterollevels over the first 14 years and mortality over thefollowing 18 years (11% overall and 14% CVD death rate

increase per 1 mg/dL per year drop in cholesterol levels). Anderson KM JAMA 1987

In Framingham therefore, as LDL/cholesterol levels fell, CHDrates went up.

Then Honolulu:

‘Our data accord with previous findings of increased

mortality in elderly people with low serum cholesterol,and show that long-term persistence of low cholesterolconcentration actually increases the risk of death. Thus,

the earlier that patients start to have lower cholesterolconcentrations, the greater the risk of death.’ Lancet

Aug 2001

In Honolulu, the lower the LDL/cholesterol, the greater the

risk of dying—of everything, including CHD.

Then Russia:

The main author of the report on this study was Shestov, of theInstitute of Experimental Medicine, Russian Academy of MedicalSciences, St. Petersburg. And the main conclusion of this study wasas follows:

‘The results disclose a sizeable subset of hypocholes-terolemicsin this population at increased risk of cardiac deathassociated with lifestyle characteristics.’ Russian LipidResearch Clinics Prevalence Follow-up Study Shestov



36 Diabetes Diet

In Russian, a greater risk of death from heart disease in those with low blood LDL/cholesterol levels

Then Japan:

Between 1980 and 1989, age-adjusted total serum cholesterollevels increased from 4.84 to 5.22 for men and from 4.91to 5.24 mmol/l for women. Prevalence of age-adjustedhypercholesterolaemia of > or = 5.68 mmol/l increased

from 15.8% to 29.4% for men and from 18.4% to 30.6%for women . . . . Considerable increases in total serumcholesterol levels do not offer an explanation of the recent decline in mortality from coronary heart disease in Japan.’Okayama A, Marmot MG Int J Epidemiol Dec 1993

In Japan, as cholesterol/LDL levels went up, death rates fromCHD went down.

How much more evidence would you like? Perhaps anotherstudy from the USA?

‘Kummerow and colleagues from the UI and Carle

Foundation Hospital in Urbana, Ill., studied 1,200 patients who were cardiac-catheterized. Sixty-three percent hadat least 70 percent of their arteries blocked—enoughto warrant bypass surgery. Of the 506 men who had a

bypass, only 71 (14 percent) had plasma cholesterol levelsabove 240 (6.2mmol/l); 50 percent had levels below 200(5.2mmol/l). Thirty-two percent of the 244 women whohad bypass surgery had levels above 240 (6.2mmol/l); 34percent were below 200 (5.2mmol/l) . . .

. . . a 3-to-1 ratio of LDL (bad cholesterol) to HDL

(good cholesterol) is a low heart-disease risk? with a total

cholesterol of less than 200 (5.2mmol/l) being the most desirable. However, in this study, Kummerow noted, 51percent of the catheterized men had levels below 200(5.2mmol/l) but needed a bypass.’ Paper by Kummerow

Atherosclerosis March 2001




In this study, the majority of men who needed a bypass hadcholesterol levels below 5.2mmol/l.

These were not small studies, with surrogate end-points. These were large studies done on thousands of people. They measureddeath rates and blockages in coronary arteries, which are ‘hard’end-points. They include Framingham—the study that is used toset the CHD prevention guidelines! And they all demonstrate very clearly that the rate of CHD has nothing whatever to do with thelevel of LDL/cholesterol in your bloodstream.

These studies were also published in journals as prestigious as theLancet, Atherosclerosis and JAMA. This is not wacky, fringe research,carried out by people with a distrust of mainstream medicine. Thisis as mainstream and conventional as it gets, and all of this researchutterly and completely contradicts the current cholesterol/LDLtheory of CHD. For some strange reason this research doesn’t get alot of publicity. Source: http://www.thincs.org/Malcolm.choltheory.htm

High LDL’s do not cause heart disease. Heart disease is causedby inflammation.

We still have one burning question. What causes inflammationin the arteries and not in the veins? What element do arteries get that veins don’t? The answer is easy, it is oxygen.

Let me explain:

There are 2 factors at work when it comes to heart disease. The first factor is inflammation. Inflammation of the arteries is mainly causedby air pollution and toxins. The second factor of heart disease is theplaque buildup that occurs when the artery has suffered damage.

The first issue is difficult to fix if you have a job that requires you

to be outdoors. If you have a job indoors this issue can be very easy to fix. The first thing you will want to do is purchase a very good airpurifier. Make sure to keep it on when you are in your office. Makesure you do regular maintenance to keep it running at its optimalperformance level. Do the same thing in your home. You may have



38 Diabetes Diet

to buy 2 or 3 units to cover your house. You may also want to invest in an oxygen machine. This will add more oxygen to the air youbreath. Taking these steps to protect the air you breath will help

stop the majority of inflammation before it starts.

The other main cause of inflammation include toxins like transfats, poly-unsaturated fats/oils (except flax-seed oil), refined sugar(white sugar or corn syrup), white or enriched wheat flour, heavy metals, any fish product, most body building drinks, pesticides likecanola oil and soy oil, poisonous chemicals (arsenic in drinking

water, apple juice and body building drinks), fluoride, plastic,deficiencies in magnesium, zinc or chromium, uric acid, and theadrenal gland not functioning properly (see the easy adrenal test I have included in this book). Eliminate all of these items or issuesas soon as possible.

The second issue is a little more complicated. Plaque that accumulateson the inner walls of your arteries is made from various substances that

circulate in your blood. These include calcium, fat, cholesterol, cellular waste, and fibrin a material involved in blood clotting (excessive fibrinis mainly caused by the consumption of soy products).

In response to plaque build-up, cells in your artery walls multiply and secrete additional substances that can worsen the state of clogged arteries. To reduce or eliminate the buildup of plaque in

your arteries it is important to include items like lemon, baby aspirin,

coconut products, nattokinase and other vein clearing items I havelisted in the section “What reduces or eliminates artery damageand buildup plaque?”

Veins and Cholesterol

The amount of cholesterol that passes through veins is equal tothe amount of cholesterol that passes through arteries. Cholesterol

is measured using blood taken from a vein in your arm. People with clogged arteries don’t have clogged veins because veins don’t develop plaque, even though veins and arteries are made of thesame types of tissues. Proof of this is that in bypass surgery surgeonsremove the clogged artery and put in a vein. If cholesterol was the




cause of plaque in arteries, then cholesterol would also cause plaqueto build up in veins. Source: http://www.actualcures.com/heart-disease- cholesterol-doesnt-cause-plaque-buildup/

When surgeons use veins in bypass surgery, for many the veinsused as arteries begin to fill with plaque just like arteries. Veins as

veins don’t develop plaque, veins used as arteries, for many developplaque. Some say plaque builds in arteries and not veins becausearteries experience more stress from the constant momentary expanding of arteries caused by bulges of blood from the heart passing through arteries. This sounds good, and it’s true, but if the question is about high cholesterol, answering with a statement about high blood pressure is a diversion tactic designed to draw attention away from cholesterol’s complete lack of affect on veins.High blood pressure is not high cholesterol.

Let me explain why veins don’t have plaque?

The free radical form (toxins) of oxygen is the most destructivefree radical and the most abundant. Free radicals (toxins) joined with oxygen are a natural part of nature. For most of us the air we breath is not clean. There are too many free radicals (poisonsubstances) in the oxygen of polluted air. Vein blood carries muchless oxygen (less toxins) than arteries do. Veins have very few freeradicals of oxygen which means few injuries occur to veins. Wheninjuries occur to arteries the body makes plaque (white blood cells)

to repair injuries. Continuous injuries require continuous repairs.Inflammation of the arteries is the cause of heart disease.

Another reason why plaque does not build up in veins is becausethe wear and tear from normal blood pressure and high bloodpressure doesn’t reach veins. This strong blood pressure can be

very hard on arteries causing them to weaken. L-Carnitine is a very important element to keep arteries strong and flexible.

“Oxidative stress” and “reactive oxygen species” (ROS) are commonterms for free radicals of oxygen. According to the USDA, “Oxidativestress has been associated with the development of many chronicdiseases, including cancer and heart disease. Reactive oxygen species



40 Diabetes Diet

(ROS), the main products of oxidative stress, can damage biologicalmolecules such as proteins, lipids and DNA.” That would include theprotein, DNA, and lipids that make up the cell membrane (cell wall)

of the endothelial cell lining of the interior wall of arteries.

Oxidative Free Radical Damage are free radicals, also calledreactive oxygen species (ROS), are highly unstable molecularfragments. Both are of internal and external origin. They areconstantly being released in the body, whenever we are exposed toharmful dietary and environmental factors which include:

s DRUGSOFALLKINDSs CHEMICALSPESTICIDESHERBICIDESINSECTICIDESETCs PROCESSEDANDIRRADIATEDFOODSs FOODADDITIVESANDPRESERVATIVESs ARTIlCIALFOODCOLOURINGSs AIRPOLLUTIONSMOGs POLYUNSATURATEDLONGCHAINFATTYACIDSLIKEVEGETABLEOILS

and rancid oils like canolas TAPWATERs TOBACCOs EXCESSIVESTRESSPROLONGEDSTRESSETC

The more free radicals are created in the body, the more damage isdone on the cellular level due to a multitude of spark like reactions.

Many free radicals, such as viscious free hydroxy radicals, are asevere threat to our system as they attack:

s CELLULARMEMBRANESANDTISSUESINTHEBODY s OURGENETICMATERIALMAINLY$.!s PROTEINSANDENZYMESANDs POLYUNSATURATEDFATTYACIDSTHUSHEIGHTENINGTHEINmAMMATORY

processes in the cells.

To make things worse, extensive free radical damage generatesother, even more destructive free radicals, creating a vicious cycle.Source: http://www.full-health.com/partthreeA.htm




It is very important to get a pure source of oxygen because most of the air we breath is polluted. Also our oxygen levels have beendecreasing every year. Right now we get about 21% oxygen in every

breath we take. Just a few short years ago our oxygen level was at 30% with a lot less pollution. The 21% oxygen level would be fineif it wasn’t polluted.

If you live in a smoggy area like Los Angeles invest in an oxygenmachine, a very good air purifier or both. You can purchase anoxygen machine for around $500 to $800 dollars. I put mine onabout 2 hours before I go to bed this allows the oxygen to saturatethe room. I sleep great and wake up energized. I also have an airpurifier I keep on 24/7. Check out this website for an explanationof poisons found in the air we breath both inside and outside. http:// www.solcomhouse.com/airpollution.htm

Bad news. At the beginning of 2011 the U.S. Government changed the laws regarding the purchase of oxygen machines.

Before 2011 you did not need a prescription to purchase an oxygenmachine. Now a prescription is required.

What Causes Kidney Failure

There are 3 main causes of kidney failure.

1. Most kidney failure is caused by uncontrolled blood glucose

and chronic high insulin levels. High glucose levels damagefine capillaries in the kidneys. It causes an increasedpermeability which then causes the capillaries to leak andultimately fail to perform their filtering action. Most believedamage to these fine capillaries is irreversible.

2. High levels of protein result in high levels of ammonia whichdamage fine capillaries in the kidneys. That is why many

people who take insulin or those with high protein dietseventually suffer from kidney failure. It is VERY important to maintain a balanced diet. Diabetes Diet provides you withthe information needed to balance your diet properly.



42 Diabetes Diet

3. Another leading cause of kidney failure is blood clots in therenal vein. Inflammation and soy are the main reasons forthe increase of blood clots in the body. (Read the section

on soy for details) Today soy is found in almost all foodproducts. It is very important to eliminate ALL unfermentedsoy products from your diet. The only safe fermented soy products on the market are tempeh, natto, pickled tofu(tofu cheese), miso soup and soy sauce. Soy consumptioncan cause heart attacks, stroke and increase blood clots in

just a few short months. In children and pets, soy can bedangerous and even deadly.



Chapter 3How Do I Read The FDA Food Label?

Total Fat on the FDA Food Label representsthe amount of fat in oneserving of the product.

The total fat numbercomes from four fat sources:

1. Saturated Fat 2. Trans Fat 3. Monounsaturated Fat 4. Polyunsaturated Fat

Note: Manufacturers arerequired to list saturated

fat and trans fat assubcategories of total fat.They can voluntarily list monounsaturated fat and polyunsaturated(bad) fat. Polyunsaturated fat is never or rarely listed.

In the label example above there are 11 grams of total fat in oneserving of this product.

6 grams = saturated fat 0 grams = trans fat



44 Diabetes Diet

The remaining 5g of fat is most likely polyunsaturated fats.If any of the remaining 5g of fat were monounsaturated fat themanufacturer would have listed them under the total fat category as

“Monounsaturated Fat”. Most manufacturers will list monounsaturatedfats on food labels because they are considered to be “good fats”.

The listing on the food label would look like this

Total Fat 11g

Saturated Fat 6gTans Fat 0gMonounsaturated Fat 5g

Polyunsaturated Fatty Acids

Have two or more double bonds. There is a bend or kink at each

double bond. These fatty acids do not pack together easily and tendto be liquid at cool temperatures. Polyunsaturated oils are very fragile. They tend to develop harmful free radicals and turn into a trans fat when subjected to low levels of heat and oxygen.

Most people think that vegetable oil is good for them. Nothingcould be further from the truth.

Soybean oil, corn, safflower oil, cottonseed oil, sunflower oil areall examples of long chain fatty acids “polyunsaturated oils”. They tend to lower good HDL cholesterol levels in your body. Flax seedoil is classified as a polyunsaturated fat, however it does not haveharmful effects when consumed in a 3 to 1 ratio in cold form. If heated, the above warning statement would apply. Try to eliminateall polyunsaturated fats from your diet.

Most nuts are high in polyunsaturated fats. It is best not to eat morethan a small handful of roasted nuts each day. Due to natural enzymeinhibitors it is best to avoid all raw nuts unless they are sprouted.



45How Do I Read The FDA Food Label?

As soon as a polyunsaturated fat enters the body, it is exposed totemperatures high enough to cause a toxic decomposition. This isespecially true when combined with a continuous supply of oxygen

and catalysts such as iron. Although polyunsaturated fats can damageevery part of the body, the endocrine system, especially the thyroid,is particularly damaged. Polyunsaturated fats have been found toinitiate and promote cancer (http://www.thescreamonline.com/essays/essays5-1/vegoil.html)

Coffee is naturally high in polyunsaturated fats. One way to avoidconsuming this bad oil is to use a paper filter when brewing. Thisone step will remove the majority of bad oil from your brew.

Polyunsaturated fat food list: http://nutritiondata.self.com/foods-000047000000000000000.html

Monounsaturated Fatty Acids

Are chains of carbon atoms that have one double bond betweentwo carbons and therefore lack two hydrogens. Normally they range from sixteen to twenty-two carbons. They have a kink orbend at the position of the double bond so the molecules do not pack together as easily as in saturated fatty acids. Monounsaturatedoils tend to be liquid at room temperature but become solid whenrefrigerated. Olive oil, grape seed oil, and peanut oil are classifiedas monounsaturated oils. The most common monounsaturated fatty

acids are palmitoleic (sixteen carbons), oleic (eighteen carbons),and erucic (twenty-two carbons). Monounsaturated oils are relatively stable and can be used for low-heat cooking. In small quantities,they tend to lower the bad LDL cholesterol.

The only fats or oils you should be eating are butter, coconut oil, palm oil, palm kernel oil, cocoa butter, cocoa oil, and shea nut oil for heat cooking and Italian extra-virgin olive oil, cold pressed

grape seed oil, and cold pressed flaxseed oil, and all of the aboveoils listed for cold foods. What really matters is the type of fat youeat. Not the quantity.



46 Diabetes Diet

When purchasing cold pressed oils in the U.S.A. make sure theproduct lists the maximum temperature used in processing the oil.

According to a 1998 report, mice fed a diet containingmonounsaturated fats were more likely to developatherosclerosis than mice fed a diet containing saturatedfat. In fact, the mice fed monounsaturated fats were evenmore prone to heart disease than those fed polyunsaturatedfatty acids. (http://www.westonaprice.org/know-your-

fats/559-the-great-con-ola.html)

Monounsaturated fat food list: http://nutritiondata.self.com/foods-000032000000000000000.html

VERY IMPORTANT

Large amounts of polyunsaturated or monounsaturated fats arenot good for you. Try to eliminate polyunsaturated fats from your

diet. Also limit the intake of monounsaturated fats to 10% of yourtotal fat intake. The other 80% to 90% of fat intake should comefrom saturated fats. It is best to eat only short to medium chainfatty acids.

There is no way of knowing what temperature the foodmanufacturer used to cook a product. If the oils used were

polyunsaturated fats, then the oil in that product has turned into

a toxic oil with free radicals. It may also have oxidized into a transfat.

Another issue is that most vegetable oils are processed using the poison hexane. Small amounts of this poison get transferred into thefinished oil product which is then used by the food manufacturer.

Hexane is a hydrocarbon solvent (a dry-cleaning solvent) with

carcinogen properties. “Carcinogen is any substance, radionuclideor radiation, that is an agent directly involved in causing cancer”(http://en.wikipedia.org/wiki/Carcinogenic).



47How Do I Read The FDA Food Label?

The terms cold pressed and expeller pressed no longer meananything in the United States. The U.S. government allowsheat-deodorized, high-pressured, squeezed vegetable oil to be

labeled as expeller pressed or cold pressed. In the United States,cold and expeller-pressed oil labeling is not regulated. That means that all unstable, long chain fatty acids which include all

vegetable oils are now toxic oils waiting to wreak havoc on yourbody.

In the United States, cold and expeller-pressed oils are usually deodorized using temperatures of up to 470°F for over an hour.

At 470°F you can rest assured all poly and mono saturated fat oilshave been turned into a toxic trans fat. The nutrients have beencompletely destroyed, and their molecular characteristics havechanged forever. This means that you could actually be buying atoxic and/or trans fat product unless the product you are buyingspecifically states it is unrefined cold pressed at a temperaturebelow 120°F or unrefined expeller pressed at a temperature below

210°F.

Maximum Heat (Smoke Point) For Cooking Oils/Fats

Here are the smoke points for most cooking oils. If you click onthis link, there is an easy calculator for temperature conversions:http://walking.about.com/library/cal/uctemp.htm.

Celsius is roughly half the Fahrenheit temperature. An example is102°C = 200°F.

Beef tallow 400°F/204°C (heat-stable good fat)Butter 350°F/177°C (heat-stable good fat)Clarified butter 485°F/252° C (heat-stable good fat)Chicken fat 375°F/191°C (heat-stable good fat)Coconut oil:

Unrefined 350°F/177°C (heat-stable good fat)Refined 450°F/232°C (heat-stable good fat)

Duck and goose fat 375°F/191°C (heat-stable good fat)



48 Diabetes Diet

Ghee (Indian butter) 485°F/252°C (heat-stable good fat)Lard 370°F/188°C (heat-stable good fat)Olive oil:

Unrefined 320°F/160°CExtra-virgin 375°F/191°C

Virgin 420°F/216°CPomace oil 460°F/238°CPalm oil 455°F/235°C (heat-stable good fat)Palm kernel oil 455°F/235°C (heat-stable good fat)

Conclusion: A company using polyunsaturated or monounsat-urated fats/oils for baking or frying may have turned them intotrans fat! There is no way for you to know what temperature they used to produce the food product. Your best line of defense is tobuy only products that have heat-stable oils in them. These fats/oils include butter, coconut oil, palm oil, palm kernel oil, cocoabutter/oil, and shea nut oil. This is the only real way to protect

yourself against hidden newly created trans fats or free radicals.



Chapter 4Trans Fat

Diabetes and Trans Fats

Type II, or type 2, diabetes is one of the rare diseases that is not caused by a microbe or impurities in vaccinations. It is

caused by our diet of “bad fats” and the lack of “good fats.” These samebad fats (trans andpolyunsaturated fats)cause heart disease, organ malfunction or disease, cancer, high bloodpressure, eye disease, kidney disease, nerve damage, periodontal

disease, depression, organ failure, and the list goes on and on.

The medical community has little to no interest in determining what causes diabetes. They also claim that type 2 diabetes causesheart disease. This is partially true, but most of their statisticalcorrelation is caused by the fact that both of them are caused by the same thing—bad fats and bad food.

If a diabetic would stop eating trans-fatty acids and polyunsaturatedfats and incorporate short and medium chain fatty acids, theirdiabetes would begin to reverse. The bad cells (i.e., the ones withrigid fats on them) would die and they would be replaced by new cells made of good fats (assuming there were good fats in your



50 Diabetes Diet

diet). This process would take approximately four to eight monthsdepending on the continued bad-fat consumption.

An easy way to excelerate the healing process would be to avoidall bad fats and increase good fat consumption as well as eliminatingall white and enriched wheat bread.

By adding a few healing supplements to your diet, a small amount of exercise and changing some food choices, type 2 diabetes is very easy to eliminate. If you follow the easy guidelines outlined in thisbook, you should be diabetes free in approximately one to fourmonths. For those who have had prolonged diabetes it can take upto a year to rebuild damaged organs.

It is absolutely critical to avoid all trans-fatty acids, polyunsaturated fats, hydrogenated oils, partially hydrogenated oils, canola oil, any margarine, and all other “bad fats” like the plague! They are poison to your body!

The only fats or oils you should be eating are butter, coconut oil,palm oil, palm kernel oil, cocoa butter, cocoa oil, and shea nut oil forheat cooking and Italian extra-virgin olive oil, cold pressed grape seedoil, and cold pressed flaxseed oil, and all of the above oils listed for coldfoods. What really matters is the type of fat you eat. Not the quantity.

Do not heat any oil near its maximum heat level, or it can turn

toxic and/or into a trans fat. Make sure you read what the maximumheat level is listed on the bottle. Most oils cannot be heated above350°F. Each notch on your stove is approximately 10 degrees.Number 1 is usually 140°F. You can check the temperature of yourstove by using water in a pan and a temperature gage.

The body cannot get glucose, oxygen, and nutrients inside cellsthat are surrounded by DuPont.

What Happens When Trans Fat Surrounds Our Cells?

When trans fat surrounds a cell, nutrients and oxygen have a very hard time penetrating the cell wall.



51Trans Fat

V Most diets in America lack “good” fats, which include short and medium chain fatty acids. Short and medium chain fatty acids are typically classified as saturated fats. Our diets mainly

consist of unstable vegetable and man-made oils known astrans fats or partially hydrogenated oils.

Trans fats or partially hydrogenated oils are very much likecholesterol. Our bodies cannot tell the difference betweenthem and the good fats. These bad oils get into our cell wallsand destroy the negative electrical charge. Our cells have anexterior negative charge which keeps them away from eachother. Without this charge, our cells start to suffocate andstick together forming blood clots, disease and inflammation.

Without the proper amount of oxygen (over 70%), theonly way a cell can replicate is anaerobically. So now theoxygen-starved cell has turned into a bacteria. Anaerobic is afancy name for bacteria. Anaerobic means “without air.”

A normal healthy cell burns oxygen and glucose (blood sugar) forenergy and releases carbon dioxide. The healthy cell is functioningaerobically in the presence of sufficient oxygen. No anaerobic(cancer, Epstein-Barr, herpes, mono, genital warts, etc.) canflourish, replicate or even survive in an oxygen-rich environment.Oxygen starved cells (65% or less) can turn cancerous.

V Trans fats or partially hydrogenated oils are very tough oils

with a shelf life of twenty years. They impede the processof cellular exchange, which means they hinder the processof allowing nutrition in and waste out.

V Trans fat is one of the main causes of type II diabetes. Ourbodies cannot tell the difference between cholesterol andtrans fat. When trans fat is consumed it is used by the body for cell wall construction. Trans fat cell walls are ridge and

allow only a very small amount of oxygen and nutrients toenter the cell.

V The large glucose molecules cannot penetrate the ridgedtrans fat cell wall so they end up staying in the bloodstream.



52 Diabetes Diet

Over time the body stores the excess glucose as triglyceridein fat cells.

Most diets call for low fat products. These low fat products contain mainly bad fats which include trans andpolyunsaturated fats. This type of diet causes and acceleratesinflammation and disease.

Cold and Expeller Pressed Oils

Natural oils crushed from seeds using the hydraulic action of an expeller press are called cold or expeller-pressed oils. Cold andexpeller pressing yields less oil than chemical extraction. Usually cold and expeller-pressed oils yield about 50 percent to 70 percent oil. Cold and expeller-pressed oils are usually more expensive thanconventionally processed oils. Cold pressing usually generates heat in the range of 80°F to 120°F and expeller pressed in the range of 140°F to 210°F.

The terms cold pressed and expeller pressed no longer meananything in the United States. The U.S. government allows heat-deodorized, high-pressured, squeezed vegetable oil to be labeled as expeller pressed or cold pressed. In the United States, cold and expeller-pressed oil labeling is not regulated. That meansthat all unstable, long chain fatty acids which include all vegetableoils are now toxic oils waiting to wreak havoc on your body.

In the United States, cold and expeller-pressed oils are usually deodorized using temperatures of up to 470°F for over an hour. At 470°F you can rest assured all poly and mono saturated fat oils havebeen turned into a toxic trans fat. The nutrients have been completely destroyed, and their molecular characteristics have changed forever.This means that you could actually be buying a toxic and/or transfat product unless the product you are buying specifically states it is

unrefined cold pressed at a temperature below 120°F or unrefinedexpeller pressed at a temperature below 210°F.

Hydrogenation can occur naturally if there is oxygen in the presence of high heat over a prolong period of time. Oil, oxygen



53Trans Fat

and heat is all you need to create a trans fat! It is converted through oxidation.

This is a perfect example of the FDA and the food industry creating confusion by misleading the public into thinking they are buying one thing (cold or expeller pressed as defined above)

when in reality they are buying a toxic, high heat processed andpossibly trans-fat oil. This is obviously a totally different product!It’s a killer!

A 2001 parallel review of 20-year dietary fat studies in theUnited Kingdom, the United States of America, and Spainfound that polyunsaturated oils like soy, canola, sunflower,and corn oil degrade easily to toxic compounds whenheated. http://onlinelibrary.wiley.com/doi/10.1111/j.1745-

4506.2001.tb00028.x/abstract

One of the only countries to regulate the cold pressed-label is Italy!

Under Italian law, cold pressed means “temperatures below 120°F.” Spectrum oils state they follow Italian cold-pressed temperatures. Always check. When purchasing olive oil, try to buy only importedItalian olive oil because it is cold processed by Italian law.

When purchasing cold or expeller-pressed oils, make sure the label says cold pressed under 120°F or expeller pressed under 210°F. These oils are mainly found in health food stores. Make sure your

olive oil says “Italian olive oil”; otherwise, you could be buying a toxic trans-fat oil.

What’s Wrong with Heating Oils?

Toxins and trans-fats can be created when oil is heated near itssmoke point or is heated (even at low heat) for a long period of time.Heating an unstable oil in the presence of oxygen starts a process

called oxidation. It forces carbon atoms that typically join to other carbon atoms to join with hydrogen atoms instead. This turns the oilinto a toxic trans-fat! Poly-unsaturated and mono-unsaturated oils areespecially in danger of turning into toxic trans-fats when heated.



54 Diabetes Diet

What fats can be safely heated?

Heat stable oils like short to medium chain fatty acids (saturated

fats) can be safely heated. These fats include butter, tropical fats like coconut oil, palm oil, palm kernel oil, cocoa oil, and shea nut oil.

These oils are also good to bake with because they are heat stable. The saturated fatty acids contained in heat stable fats and oils areinert making them heat stable. Heat does not destroy them in thesame way it destroys poly and mono-unsaturated fats.

The two factors that affect heat tolerance are smoking point and oxidation.

Smoking point is the temperature at which the oil begins tosmoke. It’s also the point the oil starts to break down chemically.

You never want to heat an oil close to its smoke point.

Oxidation happens at a much lower temperature than thesmoke point. Oxidation is dangerous because the advanced lipidperoxidation end-products it creates wreak havoc inside the body.These products have been shown to accumulate with aging andcause problems such as inflammation and liver spots on the skin(http://inhumanexperiment.blogspot.com/2009/08/7-types-of-aging-damage-that-end-up.html).

Advanced lipid peroxidation end-products explained. Click here:http://onlinelibrary.wiley.com/doi/10.1038/sj.bjp.0707395/full.

So which oils are most susceptible to oxidation? Polyunsaturatedfats. In fact, polyunsaturated fatty acids (or PUFAs) tolerate heat very poorly. Not only do they oxidize when you heat them they can alsooxidize in your body from your natural body heat. On the other hand,monounsaturated fats are much more resistant to oxidation than

polyunsaturated fats. Saturated fats are the most resistant to heat .

Do not use oils high in polyunsaturated fatty acids for cookingas they can undergo lipid peroxidation inside the body. Do not eat



55Trans Fat

polyunsaturated oils. Body heat alone can turn polyunsaturatedoils toxic.

The table above shows the relative percentages of saturated(SA), monounsaturated (MUFA) and polyunsaturated fatty acids

(PUFA) in various cooking oils and fats (data from U.S. and Finnishfood databases). They are in a decreasing order of PUFA content,meaning that the oils most suitable for cooking are on the left andthe least suitable oils are on the right.

As you can see, coconut oil has the highest SA content andthe lowest PUFA content of all oils, making it very resistant to oxidation. Ghee and butter also have very little PUFA

and lots of saturated fat. Based on this, butter is actually one of the best choices for cooking, although the high

AGE content of butter and its tendency to brown quickly suggest to me that perhaps ghee is a better option. Thereason might be that butter also contains some proteinand a small amount of carbohydrates.

Palm oil and lard are somewhat lower in saturated fat than the

first three, but since their MUFA content is quite high, they stillmake good choices for cooking. The rest to the right of these fiveshould not be used for cooking. Canola oil, Peanut oil, Rapeseedoil, Sesame oil and Corn oil are all high in polyunsaturates, makingthem prone to lipid peroxidation.



56 Diabetes Diet

Olive oil is a mixture of all 3 fats. 77% of olive oil is monounsaturatedfat, 14% is saturated fat and the remaining 9% is polyunsaturatedfat. So technically it is considered a monounsaturated fat.

What are the best oils to use for cooking? For sautéing andcooking at light to medium temperatures, my choice would be theones on the left of the above graph: coconut oil, ghee, butter, palmoil, and lard. If you stay below 340°F , you’re in pretty safe waters interms of oxidation, regardless of which one of them you choose.

At the EHU-UPV (University of the Basque Country)Pharmacy Faculty they have been studying the process of the oxidative degradation. Research began with oils, giventhat these are exclusively (99 %) made up of lipids while,in subsequent stages, the study was extended to other foods

prone to undergoing processes of oxidative degradation.

Processes of oxidative degradation

Researchers investigated processes of oxidativedegradation—notably caused at 158°F with ventilation—of a broad group of oils with very wide-ranging compositions.

Another degradation process studied was that which iscaused by microwave action that does not heat greaterthan a temperature of 374°F .

In both processes deterioration of the oils takes place.

In the first type of process (158°F with ventilation)hydroperoxides are first produced and subsequently aldehydes. In the second kind of process (microwave) it isbasically aldehydes produced. It has to be pointed out that both the oxidative conditions and the composition of theoil determined the velocity of the degradation and both the

nature and concentration of the compounds produced.

These studies have shown, for the first time, that degradation of lipids in foods can produce toxicoxygenated aldehydes. These compounds, well-knownin medical studies for their geno—and cytotoxic activity,

considered as markers of oxidative stress in cells as wellas being causal agents of degenerative illnesses, had not



57Trans Fat

previously been detected in foodstuffs. (http://www.sciencedaily.com/releases/2005/06/050617065306.htm)

Tropical oils (coconut oil and palm oil) got a bad rap forincreasing cholesterol and triglyceride levels that supposedly causecardiovascular disease. It is impossible for a saturated fat to turninto cholesterol! Tropical oils have been shown in several studiesto decrease cholesterol levels. Raw tropical oils are rich sources of

vitamin E and tocotrienols, which help protect arteries from damageleading to cardiovascular disease.

The best oil to use in cold form is Barlean’s flaxseed oil. Flaxseedoil is the richest source of omega-3.

It is best to use only butter, coconut oil, palm oil, palm kernel oil, cocoa oil, and shea nut oil for heat cooking and Italian olive oil, cold pressed grape seed oil and flaxseed oil, and all of the above

oils listed for cold foods. Eat only products that contain these oils. If there are any other oils listed or the word hydrogenated do not eat that product! Try to eat organic butter when possible.

How Do Trans-Fatty Acids (Trans-Fat) Cause Type 2 Diabetes?

The body makes protein from normal amino acids. Normal meaning

amino acids the body is genetically used to. Properly structured proteinis needed for insulin to be effective in reducing sugar in the blood.Protein is also derived from fats. By consuming “abnormally changed”molecular fatty acids, “abnormal” proteins are produced by the body.

These abnormal proteins cannot properly synthesize insulin inits metabolic state. The insulin eventually becomes ineffective inreducing sugar in the bloodstream. Hyperinsulinemia is the end

result (type 2 diabetes). The body continues to produce more andmore insulin to control sugar while at the same time becomingmore ineffective in controlling blood-sugar levels.

This process has been directly linked to prostaglandins.Prostaglandins are made from essential fatty acids. Research done at the



58 Diabetes Diet

Division of Science, Northeast Missouri State University has shown that the central mechanism for pancreatic-insulin production is mediatedby prostaglandins. It is not an autonomic response as once thought.

Autonomic means that which a normal body responds to or makes.

These findings were also confirmed by other research studies inGermany, the Massachusetts General Hospital, Boston, and by about half a dozen other researchers. Included in some of the research

was an in-depth study of the roles of naturally occurring, properly structured essential fatty acids and how they interrelate in makingnot only the correct amount of insulin but also most importantly its effectiveness in the bloodstream in reducing blood sugar.

Dr. Holman and his colleagues at the Hormel Institute at the University of Minnesota have shown that trans—fatty acids disrupt cellular function. They affect many enzymes such as thedelta-6 desaturase and consequently interfere with the necessary conversions of both the omega-6 and the omega-3 essential fatty

acids to their elongated forms. They consequently escalate theadverse effects of essential-fatty-acid deficiency.

Dr. Lenore Kohlmeier in Finland completed a study on sevenhundred women, (three hundred of them had breast cancer). Thestudy included the analysis of the tissue fat cells of the women. Dr.Kohlmeier issued this statement: “Women who have higher storesof trans fatty acids have a 1.4 times, (approximately 55%) higher

risk of developing breast cancer.”

What Is Hydrogenated Trans Fat?

Hydrogenation adds hydrogen atoms to cis unsaturated fats,eliminating the double bonds. However, partial hydrogenationconverts a part of cis isomers into trans unsaturated fats instead of

hydrogenating them completely. The addition of hydrogen to themolecule of an unsaturated oil or fat makes it solid. Some foodprocessing companies are adding hydrogenation to saturated fats.Make sure you read the label carefully. If it says hydrogenated orpartially hydrogenated coconut oil, palm oil, ect., do not buy that



59Trans Fat

product. Even though coconut oil and palm oil are good oils whenthe food processor hydrogenates them the oil it is turned into atrans fat.

What is Trans Fat?

Trans fat is a specific type of fat formed when liquid fats are madeinto solid fats by the addition of hydrogen atoms in a process knownas hydrogenation. Trans fat was originally added to foods to increasethe shelf life. Trans fat does not stand for “transformed fat.” Trans means “across from each other,” so trans fat actually means the twohydrogen atoms are across from each other.

Trans fats are usually mono-unsaturated or poly-unsaturatedfats, but are usually not saturated fats unless the manufacturer addshydrogen to the saturated fat.

What Is a Trans-Fatty Acid?

Trans-fatty acid is just another name for trans fat. Trans-fat is made through the chemical process of hydrogenating oils.Hydrogenation solidifies liquid oils and increases the shelf life andthe flavor stability of oils and foods that contain them. Trans fat isfound in vegetable shortenings and in some margarines, crackers,cookies, snack foods, and other foods.

The U.S. government’s recommendation for trans fatty acids is“keep trans fatty acid consumption as low as possible” (http://www.health.gov/dietaryguidelines/dga2005/document/html/chapter6.htm ).

The above three definitions are all referring to the same thing “Trans Fats”!

Poison in Our Diet

Why shouldn’t we consume partially hydrogenated fats or oils?Because according to the definition of poison , partially hydrogenatedfats and oils are poisons. Dorland’s Medical Dictionary defines poison as “any substance which, when relatively small amounts are ingested . . .



60 Diabetes Diet

has chemical action that may cause damage to structure or disturbance of function, producing symptomatology, illness, or death.”

Partially hydrogenated oils and trans fats by their very natureare poisonous to the human body. Partially hydrogenated fats oroils are processed versions of naturally occurring fats and oils. Innature, most dietary fats and oils exist in a structural form that iscalled the cis form.

When these natural cis form fats are processed by bubblinghydrogen gas through them at high temperatures; they becomepartially hydrogenated, which changes their structure to the transform. The natural cis fat has a bend. The processed trans fat is astraight molecule.

This difference in cis’s and trans’s shape is of major significance. When eaten, the fats and oils are incorporated into cell membranes,altering the composition of these delicate structures. When they

interact with normal fat metabolism, they disturb the cell functionin a very harmful way.

Therefore, these substances meet the definition of poison because they “cause damage to structure or disturbance of function,

producing symptomatology, illness, or death.” Trans fats interfere with important, normal functions by inhibiting enzymes that arenecessary for the body’s normal metabolism of fats. They can

damage the body for years.

When you eat normal cis fats, the body metabolizes half of themin eighteen days. When you eat hydrogenated/trans fats, the body metabolizes half of them in fifty-one days. This means that half of the hydrogenated/trans fats you eat today will still be inhibitingessential enzyme systems in your body fifty one days from now.

The term partially hydrogenated means that hydrogen gas has beenbubbled up into an oil to increase its degree of saturation and shelf life. The process of hydrogenation causes several chemical changes tooccur in the oil. One of these changes is the creation of trans fat.



61Trans Fat

These bad fats can also leak into body organs and tissues and canstay in those organs and tissues for months or even years.

There are some naturally occurring trans fats in some foods, but not nearly as much as we get from un-natural partially hydrogenatedoils. Many of us eat about 20 g of un-natural trans fat per day solely from consumption of these bad oils. Remember the recommendamount of un-natural trans fat is zero ! From natural foods, we wouldonly get a few grams of natural trans fat.

Small amounts of trans fats occur naturally in some meat anddairy products, including beef, lamb, and butterfat. It has never been

proven that these naturally occurring trans fats have the same badeffects on the body as manufactured un-natural trans fats.

A food product and the food label can claim “Zero Grams of Trans Fat” and/or “Trans Fat Free” if they have less than 0.5 g of trans fats per serving size, even if there is partially hydrogenated oil

(trans fat) in the product. According to U.S. law, a product is legally considered “trans fat free” as long as there is less than 0.5 g of transfat per serving size. When you take into account the fact that foodmanufacturers can designate their serving sizes however they want to, you begin to see the meaninglessness of these labels.

Read the Ingredients List!

If you see the words shortening, hydrogenated, or partially hydrogenated, anything on the label besides butter, coconut oil, palm oil, palm kernel oil, cocoa oil, and shea nut oil, do not purchase that product. Manufacturers are very sneaky. If you see the words hydro, partially hydrogenated, and/or hydrogenated, evenif it is with a good oil name, do not buy that product! It contains toxic trans fats even if the packaging label claims there are zero. Hydrogenation creates BAD trans fats. End of story!

An easy way to determine if a product contains poly-unsaturatedor mono-unsaturated fat is to read the food label. If the food labelstates that the Total fat content is 11g and the Saturated fat content



62 Diabetes Diet

is 2g then the remaining 9g of fat is either poly-unsaturated ormono-unsaturated fat.

If any of the remaining 9g were mono-unsaturated fat the foodlabel would state it as a subcategory because mono-saturated fatsare considered to be a good fat.

The listing on the food label would then look like this

Total Fat 11g

Saturated Fat 2gTans Fat 0gMonounsaturated Fat 3g

In the example above, if the food label stated the Total fat content as 11g, the Saturated fat content as 2g, and the Mono-unsaturatedfat content as 3g then the remaining 6g of fat content would be

Poly-unsaturated fat.

This example illustrates a product you would NOT want topurchase. Try to purchase products where the saturated fat number is close to the total fat number. That is the easiest way tokeep your intake of poly-unsaturated and trans fat at zero. Keeppoly-unsaturated fat intake as close to zero as possible. Do not eat more than 10g of mono-saturated fats per day. Trans fat should never

be consumed under any circumstance. It is poison to your body.

History of Hydrogenated Oil Known as Trans Fat or Trans-Fatty Acids

In 1911, Mazola oil introduced a salad and cooking corn oil. In1914, most companies removed animal fats in the oils produced andstarted using only refined vegetable oil. After 1914, hydrogenated

oils and fats came onto the market. By 1957, margarine sales werehigher than butter sales.



63Trans Fat

Is Hydrogenated Trans Fat Really That Bad?

During the late 1930s and early 1940s, when trans fat was being

used by many people, there was a dramatic increase in diabetes,heart disease, and cancer.

According to Dr. Erasmus, 15% of the population in 1900 diedfrom heart disease. Today 44% die from heart disease. In 1900, 3percent died from cancer. Today, 23% die from cancer. That means67% of our population will die from either heart disease or cancer!That is an epidemic worse than the black death!

In 2007, 81 million people were either type 2 diabetic or prediabetic! That was 30% of the U.S. population. In 2010, that number has jumped to over 100 million. http://www.diabetes.org/diabetes-basics/diabetes-statistics/

On Tuesday, October 20, 1998, Oprah Winfrey’s show with

Dr. Bob Arnot and other researchers commented about the linkbetween hydrogenated oils and breast cancer. Studies show thereis a 40% increase in breast cancer in women eating hydrogenatedoils. They also presented evidence concerning how adding essentialfatty acids to your diet reduces tumors by 50%.

Hydrogenated oils and the resulting trans-fatty acids are silent killers. Research studies show conclusively that they cause type 2

diabetes or hyperinsulinemia. Hyperinsulinemia is a disease whichcan eventually burn out the pancreas and cause insulin-dependent diabetes. These changed molecular oils dramatically increase therisk of coronary heart disease, breast cancer, other types of cancers,and autoimmune diseases.

Dr. Martin Katahn from Holland found that trans-fatty acids lower the lipoprotein HDL, the good cholesterol, and

raises the lipoprotein LDL, which is the bad cholesterol.Dr. Walter Willett, chairman of nutrition at Harvard Medical,has published a paper on a fourteen-year study involvingeighty-five thousand nurses. It clearly shows that people consumingthe most trans-fatty acids have the highest rate of heart disease.



64 Diabetes Diet

Other researchers such as Dr. Henry Blackburn, professor at theUniversity of Minnesota and Dr. William Castelli, director of theFramingham cardiovascular institute have found the same findings.

Edward Siguel, MD, PhD, an award-winning researcher, found adefinite “correlation” between hydrogenated trans-fatty acids andheart disease. Furthermore, his study found that people with thelowest trans-fatty acids had the lowest rate of heart disease.

The latest findings from Harvard researchers published in November 1997 state, “It’s not the level of or amount of fat intake that increases heart attacks and heart disease, but the type of fats consumed, especially trans fatty acids.”

Trans-fatty acids alter the normal “transport” of minerals andother nutrients across cell membranes. It weakens the protective“structure” and “function” of the cell.

What Effect Do Trans Fatty Acids Have On A Human Body? Here are just a few . . . Get Ready ☺

1. Lowers the “good” HDL cholesterol and raises the “bad”LDL cholesterol (hypercholesterolemia, or high cholesterolor triglycerides), is an early warning sign that you will soondevelop hyperinsulinemia (diabetes)

2. Increases blood-sugar levels causing diabetes

3. Causes heart disease, clogs artery walls, and promotesatherosclerosis

4. Accelerates hardening of the arteries (trans-fatty acidmatches the same molecular structure of stearic acid, whichis a hardening agent used in candles)

5. Heart arrhythmias6. Increase in all forms of cancer in women and men7. Creates symptoms of emphysema

8. Causes respiratory illness and/or distress9. Anemia10. Constipation11. Excess acid and acid reflux12. Irritability



65Trans Fat

13. Blindness or loss of vision14. Tremors and/or shaking15. Palsy

16. Lack of coordination17. Slurred speech18. Memory problems19. Blurred vision20. Disruption to the central nervous system21. Anemia22. Low birth weights in infants23. Urination problems24. Numbness and tingling in the extremities25. Raises the atherogenic lipoprotein in humans (particles in

atherosclerosis)26. Raises total serum-cholesterol levels27. Lowers essential fatty acids and the amount of cream and

the quality of breast milk28. Affects immune response by lowering efficiency of B-cell

response and increasing proliferation of T cells29. Decreases levels of testosterone in males30. Increases level of abnormal sperm31. Depletes vitamin E32. Adversely affect enzyme that metabolize chemical carcinogens

and drugs33. Disrupts physiological properties of biological membranes,

including measurements of membrane transport and

membrane fluidity 34. Causes alterations in adipose cell size, cell number, lipid

class, and fatty-acid composition35. Adversely interacts with conversion of plant omega-3 fatty

acids to elongated omega-3 tissue fatty acids;36. Escalates adverse effects of essential-fatty-acid deficiency;37. Increases free-radical formation38. Interferes with the cell’s ability to absorb nutrients and oxygen

39. Accelerates tumor growth40. Interferes with the absorption of essential fatty acids and DHA 41. Impairs brain function and damages brain cells42. Impairs immune system function43. Promotes attention deficit hyperactivity disorder (ADHD)



66 Diabetes Diet

44. Impairs development of the brains of fetuses45. Causes gallbladder disease46. Causes liver disease

47. Clogs blood, makes blood cells stick together48. Blocks the body’s creation of natural pain-reducing

hormones (eicosanoids)49. Causes the creation of free radicals that promote

inflammation50. Creates nutritional deficiencies of healthy oils and essential

fatty acids (EFAs)51. Promotes cystic fibrosis52. Cause gum disease and rotten teeth53. Lowers tissue oxygen intake54. Causes infertility 55. Directly damages blood vessels56. Weakens cell walls and compromises cellular structure57. Causes dandruff and acne

Recent studies show that as little as 4 percent of these trans-fatty acids can cause the above-mentioned disease processes.

Farmers Won’t Feed Their Hogs Hydrogenated Oiled Foods

Dr. Russell Jaffe, MD, a noted medical researcher stumbledacross the fact that hog farmers wouldn’t feed trans fatty

acids foods, or hydrogenated oiled foods to their pigs. Thereason is their hogs would die. When Dr. Jaffe contacted

the U.S. Department of Agriculture concerning this, they admitted they had known about it but that it was not intheir jurisdiction. When he contacted the Federal Drug

Administration, they simply said they didn’t have the timeto investigate it. Isn’t the FDA is suppose to be protecting

consumers from toxic foods?

Jaffe, Russell, M.D., Lipids (audiotape), 1992.

Dr. Jaffe also published a report finding that cottonseed oil contains fatty acids similar to thosepresent in rape seed (canola). Rape seed (canola)



67Trans Fat

oil was taken off the market. It caused severe illnessand in some instances deaths because of its’ toxic fatty acids to humans, dogs and pigs. There are some fatty

acids in some plants that are very toxic to the humanbody. Dr. Jaffe found that when cottonseed oil ishydrogenated, not only does it change the molecularstructure of this already toxic fatty acid, but it doublesthe toxicity to the human body. Hydrogenated, orpartially hydrogenated cottonseed oil is used by many food chains in frying french fries and other friedgoods. Most processed nuts and bakery goods containthem. Jaffe, Russell, M.D., Lipids (audiotape), 1992.(http://www.mujeresholisticas.com/art63e.html.)

Quoting from Dr. Jaffe’s Information Handbook,

“Trans” fatty acids are handled by the body as saturated fatsbut are more harmful. They are not normal components

of tissues. They cross the placenta and are stored in fetaltissue, causing long-term problems with cell membranefunction. “Trans” fats (hydrogenated oils) also interfere

with liver enzyme function and have been associated with elevated cholesterol levels. They have a negativeeffect on immune function and a promotional effect onspecific kinds of tumors. Trans fatty acids also contributeto essential fatty acid deficiency because they inhibit

biological function of the cell membranes and blockthe natural biochemical pathways which regulate allhuman functions (the prostaglandins). These effectshave prompted the U.S. Food and Drug Administrationto call for additional studies on their effects. Britain andCanada have already mandated re-labeling hydrogenated

margarines and oils as distinctly different from “cis” oils[that are of the molecular form usually found in nature.]

If hydrogenation were introduced for approval today it is most probable that it would not be permitted. (HealthStudies Collegium, Information Handbook for use with your Immune Enhancement Program , Eleventh Edition, Activity

Appendix 11: 73, 1990)



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On July 10, 2002, the United States National Academy of Sciences basically agreed and said there is “no safe level” of trans-fatty acids in the American diet . The primary source of trans-fatty acids in

our diet is the hydrogenated vegetable oils found in almost all of our foods.

The FDA refuses to ban un-natural trans fats because it says there are some natural trans fat naturally found in some foods, and because of this fact they will not ban them!

Small amounts of trans fats occur naturally in some meat and dairy products, including beef, lamb, and butterfat. It hasnever been proven that these naturally occurring trans fats have thesame bad effects on cholesterol levels as trans fats that have beenindustrially manufactured.

Frank Sacks, MD, and Karin Michels, MS, MPH, of the Harvard

Schools of Public Health issued a statement in February 1995 in the New England Journal of Medicine . He stated, “American food manufacturersare still manipulating our foods in a way that current scientific researchshows that trans fatty acids ‘compromise’ health. Furthermore, the lack of information on trans-fatty acids on food labels does not allow one to make an informed decision or choice.”

It is very important that you read the labels on all foods and

spices you buy. You’ll be lucky to find anything that doesn’t have hydrogenated oils. Most breads, chips, crackers, cookies, saladdressings and mayo have bad fats. Bakery items, especially those that are fried like doughnuts, are loaded with these deadly oils. The best place to find good foods made with good fat is your local health foodstore. You can also buy good foods made with good oils online. Whenpurchasing bread products buy only foods made with whole grains.

Connection between cancer and trans fats. The connectionbetween cancer and trans-fatty acids has been known since 1949.Nobel Prize winner V. Euler, of Stockholm, a cancer researcher, andhis associates wrote and published a book in 1949 in which they concluded that if the numerous and diverse symptoms associated



69Trans Fat

with various types of cancer were reduced to one commondenominator, it would be that “the fat lacks the ability to integrate inthe living tissue.” Trans-fatty acid is the name of the fat that cannot

integrate in living tissue. It is bad fat.

Zero trans fat does not mean zero! The Food and Drug Administration (FDA) now requires that the nutrition facts panel list the amount of trans fat in a serving of food if a serving contains 0.5 gor more of trans-fatty acids. This is listed on the line below the listing of saturated fat. There is no daily value for trans fat. Instead, the Instituteof Medicine recommends we keep our intake of trans fats to zero.

The food manufacturer must list partially hydrogenated oils inthe ingredient list and specify the type of oil (for instance, “partially hydrogenated soybean oil”). If the manufacturer uses different oils,depending on supply and cost, then the notation may be “partially hydrogenated vegetable oil (cottonseed, soybean, or peanut),”depending on the oils used.

Is there a conspiracy to eliminate natural fats from our diet in favor of artificial hydrogenated fats? Several people think so. Read http://www.heall.com/body/healthupdates/food/hydrogenatedfat.html.

My Trans-Fat Stories

Some friends and I decided to dine at Carinos’ restaurant. Thisis a very nice Italian restaurant. They have nice green bottles ontheir tables with what appears to be olive oil in them. I asked the

waiter what kind of olive oil was in the green bottle. He told me it was not olive oil that it was vegetable oil. He also went on to statethat Carinos’ did not have any olive oil in the whole restaurant. Hetold me they used vegetable oil. I could not believe my ears.

Outback gives you pumpernickel bread and what appears to bebutter. The butter is actually a mixture of margarine, butter, and whip cream. Trans fat! A lot of restaurants have their sauces, gravies,salad dressings and even whole meals pre-made and shipped to thedifferent locations. Many managers don’t even know what oils oringredients are in the pre-made foods they serve.



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The reason I am telling you these two stories is to show you how important it is to ask what your food is made with when you are diningout. Don’t assume the food you are eating is prepared with olive oil or

butter. Most restaurants use canola, vegetable, and/or soy oil. Alwaysask! Most restaurants can cook your food with butter, wine, beef,chicken, or vegetable stock instead of oil. Bring your own salad dressing.That way you know what you are eating. It is important to think about and plan how you are going to protect yourself when dining out.

So Once Again, What Good Oils Are Safe To Cook With And Eat?

Hot Food Preparation: Cold Food Preparation:

1. Butter 1. Butter2. Coconut Oil 2. Coconut Oil3. Palm Oil 3. Palm Oil4. Palm Kernel Oil 4. Palm Kernel Oil

5. Cocoa Oil 5. Cocoa Oil6. Shea Nut Oil 6. Shea Nut Oil7. Grape Seed Oil (cold pressed)8. Italian Olive Oil9. Flax Seed Oil

Do not cook any oil past the temperature listed on the bottle. Low heat on your cook top starts at around 140°F with each number

increasing the temperature by about 10°F. High (number 10) is about 240°F. If you want to test your stove temperatures, take a pan of

water and put it on low for ten minutes then put a temperature gage in the water. That is really the only way to know what your stove dial temperatures are. Oven temperatures are Fahrenheit not Celsius.

Is “light” olive oil okay? No! Light olive oil is a low-grade material that sometimes has a rancid smell. It should never be consumed.

The only way to guard against eating bad unsaturated vegetablefat or trans fat is to read the ingredients on the product. If it listsany other oil besides butter, coconut oil, palm oil, lard, palm kernel



71Trans Fat

oil, cocoa oil, and/or shea nut oil do not buy the product. These are the main fats/oils that are stable during heat processing.

Understanding Short, Medium and Long Chain Fatty Acids

Short and medium chain fatty acids cause the least amount of acidin the body which in turn causes the least amount of inflammation.They are easy to digest and absorb. Short and medium chain fatty acids, are taken up directly to the liver through the portal veinduring lipid digestion. Some foods that have short or medium chainfatty acids include coconut oil, coconut water, coconut meat, palmkernel oil, milk, cheese, butter, high fiber foods (whole grains) andbreast milk. Short and medium chain fatty acids encourage the body to produce good cholesterol. HDL triglycerides (good cholesterol)is a protein that does not come from food. The body makes it.

Long chain fatty acids cause the most amount of acid in the body which in turn causes inflammation. Some foods that have long chain

fatty acids are all vegetable oils, most animal fats and fish. They areharder for the body to digest. Natural animal long chain fatty acidsare not as bad as processed long chain oils.

Some people with no gall bladder, pancreatic, liver or intestinaldiseases may be unable to digest long chain fatty acids. Long-chaintriglycerides and very long-chained triglycerides require the actionof pancreatic enzymes and bile salts for digestion. Long chain

fatty acids enter the blood first at the subclavian vein. They arethen absorbed into your intestinal wall where they are mixed withcholesterol and protein to form triglyceride-rich lipoproteins calledchylomicrons . Chylomicrons are discharged into your bloodstreamand transformed into low-density lipoproteins (LDL) cholesterol.During circulation, small particles of fat are released from thechylomicrons into your bloodstream. This is the source of the fat that accumulates in fat cells, making you fat.

Try to limit your intake of long chain fatty acids and add morefoods with short or medium chain fatty acids to your diet.



Chapter 5Benefits of Coconut

Coconut Oil as Saturated Fat

Coconut oil is good to cook with at high temperatures.The idea that coconut oilis bad for you is due to a

misguided association asa saturated fat. Dietary guidelines do not distinguish between different kinds of saturated fats and insist that all saturated fats are harmful. This is not just misleading, it is a lie. Leading scientists now recognize that

just as there is good cholesterol, there are also good saturated fats.

By stimulating metabolism,coconut is unique in its ability to prevent weight gain and/or cure obesity. It is quickly metabolized and functions insome ways as an antioxidant.In other words, it is a miraclefood.

Coconut oil, coconut meat and coconut water are a short to medium length saturated fat. The short and medium chaintriglycerides get converted by the liver into ketone bodies. Once



73Benefits of Coconut

coconut is turned into ketones it can NEVER be turned back intoa saturated fat! Awesome! Coconut oil, meat and water does NOTmake you fat and is NOT a factor in heart disease because the liver

turns it into ketones.

Consumption of coconut oil, meat or water puts the body intoketoses. Ketoses means your body is now using fat reserves whichin turn sheds those extra pounds. The recommended amount of coconut oil, meat or water per day is 2 tablespoons. If you areconsuming coconut oil you may want to start off with one tablespoonand work your way up to two. Coconut oil can be heated into a liquidform. Heating the coconut oil makes it easy to add to coffee or hot cereal. Purchase a ketostix kit to track your progress.

Coconut oil is also used in the reversal of Alzheimer’s disease.Read this website www.coconutresearchcenter.org

Ketones are used by our bodies for energy. The heart, outer part

of the kidneys and brain prefer ketones. Some parts of the brainrequire ketones as a source of energy.

Fats are classified as short, medium, or long chain based on thenumber of carbon molecules they contain. Nearly two-thirds of thesaturated fat in coconut oil consists of medium-chain fatty acids.

When we eat long-chain fatty acids, they must be emulsified by bilesalts in the small intestine before they can be absorbed into our body.

Short and medium chain fatty acids, such as those in coconut meat,oil, water and milk, are absorbed directly through the portal vein tothe liver, where they are immediately available to the body. In other

words, most of the saturated fat in coconut is easily digestible andconverted into quick energy. These types of fatty acids do not causeobesity because they are immediately used by the body in the formof ketones. They have no opportunity to be stored as fat.

What are saturated fatty acids? They are chains of carbon atomsthat have hydrogen filling every bond. In foods, they normally rangein length from four to twenty-two carbons. Because of their straight configuration, saturated fatty acids pack together easily and tend



74 Diabetes Diet

to be solid at room temperature. Butter, tallow, suet, palm oil, andcoconut oil are classified as saturated fats because they contain apreponderance of saturated fatty acids. Saturated fats are stable

and do not become rancid when subjected to heat. They tend tolower LDL cholesterol.

Medium to long chain (fatty acids) saturated fats are primarily found in animal products like cheese, whole milk, cream, beef, pork,ham, and veal. Saturated fats are essential for normal cells because

your cell walls are made from cholesterol. Remember artery damage is caused by inflammation which is caused by unsaturated fats . No one has ever found saturated fats to cause artery damage!

Heart disease is caused by atherosclerosis (hardening of thearteries) which is manifest by the formation of plaque in the

arteries. Atherosclerosis initially develops as a result of injury to the inner lining of the arterial wall. The injury can be theresult of a number of factors such as toxins, free radicals

(trans fats), unsaturated fats, viruses and/or bacteria. If the cause of the injury is not removed further damage may result. As long as irritation and inflammation persist scar

tissue will continue to develop in the artery wall.

Special blood clotting proteins called platelets circulatefreely in the blood. Whenever they encounter an injury,they become sticky and adhere to each other and to the

damaged tissue acting somewhat like a bandage to facilitatehealing. This is how blood clots are formed. Injury fromany source triggers platelets to clump together or clot andarterial cells to release protein growth factors that stimulategrowth of the muscle cells within the artery walls. A complexmixture of scar tissue, platelets, calcium, cholesterol, and

triglycerides are incorporated into the site to heal theinjury. This mass of tissue forms arterial plaque. When

this process occurs in the coronary artery, which feeds theheart, it is referred to as coronary heart disease—the most common cause of death in the United States. (http://www.

coconutresearchcenter.org/article10132.htm)




Benefits of Coconut

Nearly 50% of the fatty acid in natural coconut meat, water, milk

and oil is lauric acid, which converts to the fatty acid monolaurinin the body. Monolaurin has adverse effects on a variety of micro-organisms including bacteria, yeast, fungi, and enveloped

viruses. Monolaurin destroys the lipid membrane of viruseslike HIV, measles, Herpes simplex virus (HSV-1), influenza andcytomegalovirus (CMV). In addition, the natural fatty acids foundin virgin coconut oil is excellent for dry skin. Coconut milk hasanti-bacterial, anti-microbial, anti-fungal and anti-viral properties.Lauric acid is a main component of human breast milk and helpsprotect children from illness during infancy.

Capric acid, which comprises another 7% of coconut oil fat content, also stimulates anti-microbial activity.

In other words not only does coconut not cause heart disease,

it helps fight heart disease by killing the bacteria that causearterial damage. Coconut fats are digested more easily and utilizeddifferently by the body than other fats. To quote Dr. Mary Enig:“The research over four decades concerning coconut oil in diet and heart disease is quite clear: coconut oil has been shown tobe beneficial.”

The saturated fat in coconut is a “functional food,” defined

as a food that “provides a health benefit over and beyond thebasic nutrients. It is an immune-system enhancer. (http://www.coconutoil.com/coconut_oil_21st_century.htm)

The short to medium chain saturated fats found in coconut meat, water, milk and oil do not clog arteries, nor do they cause heart disease. Instead, the short to medium chain saturated fats convert into (ketones) energy. They do not store as fat. This enables the

body to metabolize coconut fat more efficiently.

Natural coconut oil (not hydrogenated coconut oil) is oftenfound in processed foods. Studies have shown that this uniquely



76 Diabetes Diet

curative oil actually has innumerable health benefits ranging fromdisease prevention to anti-aging. Read the very informative book titled: The Healing Miracles Of Coconut Oil by Bruce Fife to learn more about

the supreme health benefits of natural coconut oil.

Contrary to popular opinion, saturated fats, especially thosefound in coconut oil, are not harmful to health, but are important nutrition ( S. O’Keefe and others, “Levels of Trans GeometricalIsomers of Essential Fatty Acids in Some Unhydrogenated U.S.

Vegetable Oils,” Journal of Food Lipids, 1994;1:165-176). As anexample, there are no trans isomers in unrefined coconut butter.

In general, tropical oils are much more healthful than oilsproduced in a cold climate. This is because tropical plants live at a temperature that is close to our own natural body temperature.Tropical oils are stable at high temperatures. When we eat tropicaloils, they don’t get rancid in our tissues as the cold-climate seed oils,such as corn oil, safflower oil, and soy oil, do. [R.B. Wolf, J. Am. Oil

Chem. Soc. 59, 230, 1982; R. Wolfe, Chem 121, Univ. of Oregon,1986.] (http://raypeat.com/articles/articles/unsaturated-oils.shtml )

When added to a balanced diet, coconut lowers cholesterol levels.It also raises thyroid function. The increase in thyroid function andmetabolic rate explains why people who regularly eat coconut meat,

water, milk or oil are lean and remarkably free of heart disease andcancer. Thyroid disorders can have a major impact on glucose control,

and untreated thyroid disorders can affect how diabetes is managed.

Coconut meat, water, milk and oil are full of health benefits.Coconut contains calcium, potassium, chloride, vitamin A, and

vitamin E. It also helps to reduce blood pressure, cleans arteries,reduce blood sugar levels, improves dental health, prevent cancersof the body, wards off degenerative diseases such as premature aging,sagging of the skin, wrinkling, vision, and bone problems. It also

can be rubbed on the skin, and can be used for hair care.

Coconut meat, water, milk and oil contain lauric acid. Lauricacid helps to keep arteries and the heart clean and healthy.Coconut contains good short to medium chain saturated fats. The




presence of lauric acid and other beneficial acids in coconut milk,meat, water and oil make it a perfect choice to fight heart diseaseand atherosclerosis. Coconut meat, water, milk and oil have the

health benefit of boosting the entire immune system. It also fightsoff bacteria and germs. Coconut has antibacterial, antimicrobial,antifungal, and antiviral properties.

Coconut can be used to strengthen the immune system by gettingrid of stomach bacteria, the flu, colds, sore throats, and many other illnesses. Use coconut meat, water, milk or oil in salads andsauces. There are several kinds of antioxidants found in coconut.

Antioxidants help the body to scavenge dangerous free radicals that can degenerate the cells of the body.

Coconut also promotes weight loss. The saturated fat in coconut consists of short and medium chain fatty acids, which the body promptly converts into energy. So although it is high in saturatedfat, coconut actually helps you to lose weight! (The long chain oils

are the bad ones.)

Coconut also aids in digestion. It contains beneficial substancesthat allow the stomach to digest food properly. Coconut isantibacterial. It kills the bad bacteria in the stomach that interferes

with proper digestion. Coconut is also a great alternative to milkproducts. If you are lactose intolerant, coconut milk or coconut

water is your answer. Coconut milk and water can help you with a

wide range of illnesses. You can buy coconut milk at the store but fresh coconut is always better. Any coconut is better than no coconut.

Add coconut to your diet today!

Coconut meat, water, milk or oil is also good for cats and dogs. Iuse a drill to make a hole in the coconut eye then I pour the coconut

water into a measuring cup and then divide it between my pets andmy family. Always taste the coconut water before giving it to your

pets or family. If it taste sour throw it out. If you want to get thefull benefits of the coconut water drink it right away because thefresh enzymes live for about 10 minutes. A good rule of thumb forpeople is to drink one cup a day or eat 2 tablespoons of the coconut meat. A good rule of thumb for pets is for every 20 lbs give 1/4 of



78 Diabetes Diet

a cup of coconut water or add 1 tablespoon of ground up coconut meat in their meal. Coconut not only regulates their stool—it killsbacteria, parasites, worms and reduces inflammation.

WARNING: If the coconut milk tastes sour throw it out and opena new coconut.

How To Make Coconut Milk

Once you have extracted the coconut water take the coconut andlocate some concrete. Place the coconut about 1 to 2 feet above theconcrete and throw it onto the concrete. Do this a few times untilthe coconut has cracked into at least 2 to 3 pieces. Bring the piecesback into the house and rinse them off. Get a very dull kitchen knife(or buy a special coconut extractor at www.thecoconuttool.com ) andbegin going around the edges. Keep moving the knife around theedges until the coconut meat pops out of the shell. There will besome brown fiber on the meat this is fine to eat. Cut the coconut

up into small pieces. Put about 1 cup in your blender with purifiedhot water (not boiling) just covering the pieces. Blend on high for1 minute. You can either strain the milk from the meat and drink it or store it in the refrigerator. You could keep the milk and coconut meat together and use it for cooking. You can also add this blendto your pet’s meals. I usually mix in one heaping tablespoon intothe pet’s meal. It makes the pets stool perfect.

If you are lactose intolerant you can use coconut milk insteadof regular milk for cereals and cooking. It is a perfect substitutefor milk.

Coconut milk and blended meat is also great in rice dishes andsauces. Enjoy!

Coconut In Traditional Medicine

People from many diverse cultures have revered the coconut as a valuable source of both food and medicine. Wherever the coconut palm grows, people have learned of its importance as an effective




medicine. For thousands of years coconut products have held arespected and valuable place in local medicine.

In traditional medicine around the world coconut is used to treat a wide variety of health problems including the following: abscesses,asthma, baldness, bronchitis, bruises, burns, colds, constipation,cough, dropsy, dysentery, earache, fever, flu, gingivitis, gonorrhea,irregular or painful menstruation, jaundice, kidney stones, lice,malnutrition, nausea, rash, scabies, scurvy, skin infections, sorethroat, swelling, syphilis, toothache, tuberculosis, tumors, typhoid,ulcers, upset stomach, weakness, and wounds. Source: http://www.coconutresearchcenter.org/

Coconut In Modern Medicine

Modern medical science is now confirming the use of coconut in treating many of the above conditions. Published studies inmedical journals show that coconut, in one form or another, may

provide a wide range of health benefits. Source: http://www.coconutresearchcenter.org/

Some of these are summarized below:

s +ILLSVIRUSESTHATCAUSEINmUENZAHERPESMEASLESHEPATITISC, SARS, AIDS, and other illnesses.

s +ILLSBACTERIA THAT CAUSEULCERS THROAT INFECTIONSURINARY

tract infections, gum disease and cavities, pneumonia, andgonorrhea, and other diseases.

s +ILLS FUNGIANDYEASTS THAT CAUSECANDIDIASIS RINGWORMathlete’s foot, thrush, diaper rash, and other infections.

s %XPELSORKILLSTAPEWORMSLICEGIARDIAANDOTHERPARASITESs 0ROVIDESANUTRITIONALSOURCEOFQUICKENERGYs "OOSTS ENERGY ANDENDURANCE ENHANCINGPHYSICAL AND

athletic performance.

s )MPROVES DIGESTIONANDABSORPTION OF OTHERNUTRIENTSincluding vitamins, minerals, and amino acids.

s )MPROVESINSULINSECRETIONANDUTILIZATIONOFBLOODGLUCOSEs 2ELIEVESSTRESSONPANCREASANDENZYMESYSTEMSOFTHEBODY



80 Diabetes Diet

s 2EDUCESSYMPTOMSASSOCIATEDWITHPANCREATITISs (ELPSRELIEVESYMPTOMSANDREDUCEHEALTHRISKSASSOCIATED

with diabetes.

s 2EDUCESPROBLEMSASSOCIATEDWITHMALABSORPTIONSYNDROMEand cystic fibrosis.

s )MPROVESCALCIUMANDMAGNESIUMABSORPTIONANDSUPPORTSthe development of strong bones and teeth.

s (ELPSPROTECTAGAINSTOSTEOPOROSISs (ELPSRELIEVESYMPTOMSASSOCIATEDWITHGALLBLADDERDISEASEs 2ELIEVESSYMPTOMSASSOCIATEDWITH#ROHNSDISEASEULCERATIVE

colitis, and stomach ulcers.s )MPROVESDIGESTIONANDBOWELFUNCTIONs 2ELIEVESPAINANDIRRITATIONCAUSEDBYHEMORRHOIDSs 2EDUCESINmAMMATIONs 3UPPORTSTISSUEHEALINGANDREPAIRs 3UPPORTSANDAIDSIMMUNESYSTEMFUNCTIONs (ELPSPROTECTTHEBODYFROMBREASTCOLONANDOTHERCANCERSs )MPROVESCHOLESTEROLRATIOREDUCINGRISKOFHEARTDISEASE

s 0ROTECTSARTERIESFROMINJURYTHATCAUSESATHEROSCLEROSISANDthus protects against heart disease.s (ELPSPREVENTPERIODONTALDISEASEANDTOOTHDECAYs &UNCTIONSASAPROTECTIVEANTIOXIDANTs (ELPSTOPROTECTTHEBODYFROMHARMFULFREERADICALSTHAT

promote premature aging and degenerative disease.s $OESNOTDEPLETETHEBODYSANTIOXIDANTRESERVESLIKEOTHER

oils do.

s )MPROVESUTILIZATIONOFESSENTIALFATTYACIDSANDPROTECTSTHEMfrom oxidation.

s (ELPSRELIEVESYMPTOMSASSOCIATEDWITHCHRONICFATIGUESYNDROMEs 2ELIEVES SYMPTOMS ASSOCIATED WITH BENIGN PROSTATIC

hyperplasia (prostate enlargement).s 2EDUCESEPILEPTICSEIZURESs (ELPSPROTECTAGAINSTKIDNEYDISEASEANDBLADDERINFECTIONSs $ISSOLVESKIDNEYSTONES

s (ELPSPREVENTLIVERDISEASEs )SLOWERINCALORIESTHANALLOTHERFATSs 3UPPORTSTHYROIDFUNCTIONs 0ROMOTESLOSSOFEXCESSWEIGHTBYINCREASINGMETABOLICRATE




s )SUTILIZEDBYTHEBODYTOPRODUCEENERGYINPREFERENCETObeing stored as body fat like other dietary fats.

s (ELPSPREVENTOBESITYANDOVERWEIGHTPROBLEMS

s !PPLIEDTOPICALLYHELPSTOFORMACHEMICALBARRIERONTHEskin to ward of infection.

s 2EDUCESSYMPTOMSASSOCIATEDTHEPSORIASISECZEMAANDDERMATITISs 3UPPORTSTHENATURALCHEMICALBALANCEOFTHESKINs 3OFTENSSKINANDHELPSRELIEVEDRYNESSANDmAKINGs 0REVENTSWRINKLESSAGGINGSKINANDAGESPOTSs 0ROMOTESHEALTHYLOOKINGHAIRANDCOMPLEXIONs 0ROVIDESPROTECTION FROMDAMAGING EFFECTSOFULTRAVIOLET

radiation from the sun.s (ELPSCONTROLDANDRUFFs $OESNOTFORMHARMFULBYPRODUCTSWHENHEATEDTONORMAL

cooking temperature like other vegetable oils do.s (ASNOHARMFULORDISCOMFORTINGSIDEEFFECTSs )SCOMPLETELYNONTOXICTOHUMANS



Chapter 6Hazards of Soy

Health Hazards of Soy

I thought soybean products and soy oil were good for me. No,nothing could be further from the truth. All unfermented soybeanoil and soybean products are poisonous to your body (http://www.naturalhealthstrategies.com/dangers-of-soy.html).

The Chinese did not eat unfermented soybeans as they did

other legumes such as lentils. Soybeans contain large quantitiesof natural toxins or “antinutrients.” First among them are potent enzyme inhibitors that block the action of trypsin and other enzymesneeded for protein digestion. These inhibitors are tightly foldedlarge proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced proteindigestion, and chronic deficiencies in amino-acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and

pathological conditions of the pancreas, including cancer. Moreinfo at http://www.westonaprice.org/soy-alert.html.

Ninety-nine percent of soy is genetically modified, and has one of the highest percentages of contamination by pesticides of any of ourfoods (http://www.mercola.com/article/soy/avoid_soy.htm).

From soy oil, soy lecithin, tofu and tacos, burgers, and bread,

soy products are in just about everything you eat. Those who drinksoy milk or eat unfermented soy products run the risk of increaseddental cavities and infection due to calcium loss, anemia due toiron loss, thyroid dysfunction and thyroid cancer due to iodine loss,formation of blood clots, breast cancer, sexual and brain dysfunction



83Hazards of Soy

due to zinc loss. Soy usage is particularly dangerous for children and pregnant mothers (http://www.soyonlineservice.co.nz/).

Researchers at Cornell University Medical College said that children who got soy formula were more likely to develop thyroid disease and that twice as many diabetic children had received soy formula in infancy as compared to non-diabetic children. In fact, in other countries such as Switzerland,England, Australia and New Zealand, public health officials

recommend highly restricted medically monitored use of soy for babies and for pregnant women. Dr. Mercola—“Soy formula is one of the worst foods that you could feed yourchild. Not only does it have profoundly adverse hormonaleffects as discussed above, but it also has over 1000%

more aluminum than conventional milk based formulas.”(http://www.shirleys-wellness-cafe.com/soy.htm)

Soybeans contain a large number of dangerous

substances:s /NEOFTHEMISPHYTICACID, also called phytates. This organic

acid is present in the bran or hulls of all seeds and legumes,but none have the high level of phytates that soybeans do.These acids block the body’s uptake of essential mineralslike calcium, magnesium, iron and especially zinc. Addingto the high-phytate problem, soybeans are very resistant to

phytate reducing techniques, like long, slow cooking.

s 3OYBEANS ALSO CONTAINPOTENT ENZYME INHIBITORS4HESEinhibitors block uptake of trypsin and other enzymes that the body needs for protein digestion. Normal cooking doesnot deactivate these harmful “antinutrients,” that can causeserious gastric distress, reduced protein digestion and canlead to chronic deficiencies in amino acid uptake.

s "EYONDTHESESOYBEANSALSOCONTAINHEMAGGLUTININ, a clot promoting substance that causes red blood cells to clump together. These clustered blood cells are unable to properly absorb oxygen for distribution to the body’s tissues, and cannot



84 Diabetes Diet

help in maintaining good cardiac health. Hemagglutinin andtrypsin inhibitors are both “growth depressant” substances.

Although the act of fermenting soybeans does deactivate

both trypsin inhibitors and hemagglutinin, precipitationand cooking do not. Even though these enzyme inhibitorsare reduced in levels within precipitated soy products liketofu, they are not altogether eliminated.

Only after a long period of fermentation, usually at least 7days, (as in the creation of miso or tempeh) are the phytate and“antinutrient” levels of soybeans reduced, making their nourishment available to the human digestive system.

Soy also contains goitrogens—substances that depress thyroid function (the first step to diabetes) (http://www.mercola.com/article/soy/avoid_soy.htm?aid=CD12).

Phytoestrogens: Panacea or Poison?

The male species of tropical birds carries the drabplumage of the female at birth and “colors up” at maturity,somewhere between nine and 24 months.

In 1991, Richard and Valerie James, bird breeders in Whangerai, New Zealand, purchased a new kind of feed fortheir birds—one based largely on soy protein. When soy-based

feed was used, their birds ‘colored up’ after just a few months.In fact, one bird-food manufacturer claimed that this early

development was an advantage imparted by the feed.

A 1992 ad for Roudybush feed formula showed a pictureof the male crimson rosella, an Australian parrot that acquires beautiful red plumage at 18 to 24 months, already brightly colored at 11 weeks old.

Unfortunately, in the ensuing years, there was decreasedfertility in the birds, with precocious maturation,deformed, stunted and stillborn babies, and premature



85Hazards of Soy

deaths, especially among females, with the result that thetotal population in the aviaries went into steady decline.

The birds suffered beak and bone deformities, goiter,immune system disorders and pathological, aggressivebehavior. Autopsy revealed digestive organs in a state of disintegration. The list of problems corresponded withmany of the problems the Jameses had encountered in theirtwo children, who had been fed soy-based infant formula.

Startled, aghast, angry, the Jameses hired toxicologist MikeFitzpatrick. PhD, to investigate further. Dr Fitzpatrick’sliterature review uncovered evidence that soy consumptionhas been linked to numerous disorders, includinginfertility, increased cancer and infantile leukemia; and,

in studies dating back to the 1950s,48 that genistein insoy causes endocrine disruption in animals. (http://www.mercola.com/article/soy/avoid_soy2.htm)

A Summary of the Dangers of Soy

o Anemiao Asthmao Autism In Unborn Or Young Childreno Autoimmune Diseases

o Behavioral Problemso Blood Clots Clustero Brain Damageo Breast Cancero Brittle Nailso Bones and Joints Soreo Chronic Fatigueo Depression

o Diabetes Type 1 and Type 2o Eczemao Endocrine Disruptoro Fibrins In Bloodo Gout



86 Diabetes Diet

o Heart Arrhythmiao Heart or Liver Diseaseo Hyperactivity

o Infertility/Reproductive Problemso Irritable Bowel Syndromeo Kidney Stoneso Learning Disabilities/ADD/ADHDo Low Blood Pressureo Memory Losso Pancreatic Disorderso Pregnancy Dangerso Premature or Delayed Puberty o Rheumatoid Arthritiso Thyroid Conditions:

▪ Auto-Immune Thyroid Disorders (Graves’ or Hashimoto’sDisease)

▪ Goiter▪ Hypothyroidism

▪ Hyperthyroidism▪ Thyroid Nodules▪ Thyroid Cancer▪ Other thyroid disorders

o Uterine Cancero Weight Gain

s 3OYBEANSANDSOYPRODUCTSCONTAINHIGHLEVELSOFPHYTICACIDWHICH

inhibits assimilation of calcium, magnesium, copper, iron, and zinc.s 3OAKINGSPROUTINGANDLONGSLOWCOOKINGDONOTNEUTRALIZE

phytic acid.s $IETSHIGH INPHYTIC ACID HAVE BEEN SHOWNTO CAUSEGROWTH

problems in children.s 4RYPSININHIBITORSINSOY INTERFEREWITHPROTEINDIGESTIONAND

may cause pancreatic disorders.s 4ESTANIMALSSHOWEDSTUNTEDGROWTHWHENFEDTRYPSININHIBITORS

from soy.s 4HEPLANTESTROGENSFOUNDINSOYCALLEDPHYTOESTROGENSDISRUPT

endocrine function, that is, the proper functioning of theglands that produce hormones, and have the potential to causeinfertility as well as to promote breast cancer in adult women.



87Hazards of Soy

s (YPOTHYROIDISM AND THYROIDCANCERMAYBE CAUSED BY SOYphytoestrogens.

s )NFANTSOYFORMULAHASBEENLINKEDTOAUTOIMMUNETHYROIDDISEASE

s 3OYHASBEENFOUNDTOINCREASETHEBODYSNEEDFORVITAMIN"and vitamin D.

s &RAGILESOYPROTEINSAREEXPOSEDTOHIGH TEMPERATURESDURINGprocessing in order to make soy protein isolate and textured

vegetable protein, making them unsuitable for human digestion.s 4HISSAMEPROCESSRESULTSINTHEFORMATIONOFTOXICLYSINOALANINE

and highly carcinogenic nitrosamines.s -3'ALSOCALLEDFREEGLUTAMICACIDAPOTENTNEUROTOXINIS

formed during soy food processing. Many soy products haveextra MSG added as well.

s 3OY FOODSCONTAINELEVATED LEVELSOF TOXIC ALUMINUMWHICHnegatively effects the nervous system the kidneys and has beenimplicated in the onset of Alzheimer’s.

s ,ISTOFSTUDIESFROMSHOWINGEFFECTSOFSOYHTTPWWW westonaprice.org/soy-alert/studies-showing-adverse-effects-of-soy

Conclusion. Do not eat any kind of unfermented soy product. Theonly safe soybean products include fermented soy sauce, fermentedmiso soup, and fermented soybean pills that are called nattokinase!Fermentation for a long period is the only process that reducesphytates (organic acid) in soy.

Safety Ratings for Hundreds of Food Additives: http://www.cspinet.

org/reports/chemcuisine.htm

WARNING:

If you are pregnant or breast feeding DO NOT CONSUME ANY SOY PRODUCT. Soy can travel through your body or breast milkinto your baby’s small tender body. Soy can cause brain damage,down syndrome and/or autism in babies or young children! Why

is there such an epidemic of autism? I will tell you, it is directly linked to soy consumption. If you love your children remove allsoy products from their diets immediately. Almost all baby formulacontains soy. Do not give any soy product to your child.



Chapter 7Omega 3, 6 and 9

OMEGA 3, 6, and 9

Omega-3 fatty acids have the first double bond at the third carbon.The most common omega-3 fatty acid is the EFA alpha-linolenicacid. The consensus among lipid experts is that the American diet is too high in omega-6 fatty acids and lacking in omega-3 fatty acids(which are found flaxseed, flaxseed oil, and meal, hempseed oil,hempseeds, walnuts, pumpkin seeds, Brazil nuts, sesame seeds,

avocados, kale, spinach, organ meats, wild fish, pasteurized egg yolks, organic dark leafy green vegetables and shrimp). A surfeit of omega-6 fatty acids and deficiency in omega-3 fatty acids has beenshown to depress immune system function, contribute to weight gain, and cause inflammation. It is important to take omega-3 and 6 in a three to one ratio. One tablespoon of flaxseed oil is the daily recommended dose. You can put it on cereal, salads, potatoes, just about any food you like.

Raw nuts are viewed as a nutritious, high protein food. Theproblem with raw nuts is they naturally contain enzyme inhibitors

which help to protect the seed and keep it from germinating tooearly or dying. When these enzyme inhibitors enter our body, they neutralize the enzymes our bodies use to control inflammation andaid in digestion. In fact, eating raw nuts can cause the pancreas toswell. This is not good news for those who are fighting diabetes.

There are only two ways to destroy these natural enzyme inhibitors:Number one is to roast the nuts. Eating roasted nuts will give youthe beneficial protein but not the omega 3. Number two is to sprout the nuts. Sprouting keeps the beneficial protein, enzymes and



89Omega 3, 6 and 9

omega 3 intact. Sprouting nuts are the healthiest way to eat nuts.Eating small amounts of roasted nuts every now and then is okay.

Just don’t make it a habit.

Foods high in omega-3 should never be used for cooking. Fish oil in fish is protected from oxidation by being surrounded by tissue that protects it when raw. Mild cooking such as poaching, baking quickly or microwaving does not release the oil. If you fry it or cook it for a long time or on high heat the omega-3 oil will oxidize which means it will turn toxic. Omega 3 rich foods include flaxseed oil,

walnuts, salmon, sardines, halibut, shrimp, snapper and scallops. Here is a complete list of foods high in omega-3. http://www.whfoods.com/genpage.php?tname=nutrient&dbid=84

An ideal way to take flaxseed oil is to buy a bottle of Barlean’s flaxseed oil. Keep the bottle of flax seed oil in the refrigerator. When you are ready to eat, shake the bottle and then pour a little oil ontoa spoon. Put it directly into your mouth or in some food. Evening

primrose oil capsules are also good, but much more expensive andunnecessary if you have flaxseed oil.

Omega-6 fatty acids. Have the first double bond at the sixthcarbon from the end of the fatty acid chain. The most commonomega-6 fatty acid is linoleic acid, which is called an essential fatty acid because your body cannot make it. Omega-6 foods include flaxseed, flaxseed oil, and meal, hempseed oil, hempseeds, grape

seed oil, pumpkin seeds, pine nuts, pistachio nuts, sunflowerseeds(raw), olive oil, olives, borage oil, evening primrose oil, blackcurrant seed oil, chestnut oil, and chicken.

Omega-9 (oleic acid). Omega-9 is essential but is not technically an essential fatty acid because the human body can manufacturea small amount of it. Mono-unsaturated oleic acid lowers heart attack risk and arteriosclerosis and aids in cancer prevention. It is

found in olive oil (extra-virgin or virgin), olives, avocados, almonds,peanuts, sesame oil, pecans, pistachio nuts, cashews, hazelnuts, andmacadamia nuts. One teaspoon of extra-virgin olive oil per day should provide sufficient oleic acid for adults.



90 Diabetes Diet

Keep in mind that high heat, light, and oxygen destroy essentialfatty acids, so when consuming foods for their EFA content, try toavoid cooked or heated forms.

For example, flax seed oil is better than roasted flax seeds. Do not useflaxseed oil for cooking. Whole flaxseeds are usually passed throughthe intestine, absorbing only water and not yielding much oil.

Do not use large amounts of flaxseed meal as it containsphytoestrogens. Flaxseed oil is much lower in phytoestrogens. Whencooking if a recipe calls for flaxseed oil, vegetable oil or shortening,replace it with half as much coconut oil, and a very small pinch of salt. This is an excellent alternative that will usually give the sameresult. Butter or coconut oil are better oils to use for cooking asthey are heat stable.



Chapter 8Hazards of Canola Oil

The Facts of Canola Oil

The public is being flooded withmisinformation by the processed foodcompanies, the food oil industry andarticles. Here are the facts on canola oil.

The processing of canola oil and oxidation

of the poly-unsaturated component of canola oil is what makes it unhealthy for human consumption. That’s the real issue!

The largest problem with highly processed, refined vegetable oils such as corn and canola oil, is the poly-unsaturated component of the oil is highly unstable under heat, light and pressure. This refining

process heavily oxidizes the poly-unsaturated oil which increasesfree radicals. The result of all of this refining and processing areoils that are highly inflammatory to your body.

Canola oil is highly unsaturated, as much as 93 percent. Highly unsaturated oils turn toxic when they are exposed to oxygen, light and/or are heated at high temperatures. Upon consumption, thesetoxic oils cause free-radical generation in the body. Free radicals

damage the cells, veins, and organs of the body, causing chronicdiseases such as diabetes, cancer, heart disease, arthritis, weight gain, degenerative diseases, autoimmune diseases, eye damage andmany other diseases.



92 Diabetes Diet

I thought canola oil was a good source of mono-unsaturated fat like olive oil and therefore not harmful? Mono-unsaturatedfatty acids in small amounts are not harmful. Mono-unsaturated

fats in large amounts create imbalances on the cellular level that can inhibit prostaglandin production. Canola oil has considerably more poly-unsaturated fat than olive oil. Another factor is olive oilcontains more saturated fats than canola oil, making it a more heat stable oil. Therefore olive oil is a far superior oil.

Relying on high levels of mono-unsaturated fatty acids for the majority of fat calories actually contributes to heart disease.Saturated fats like coconut oil are a better choice.

In 2010, a meta-analysis of prospective cohort studiesincluding 348,000 subjects found no statistically significant relationship between cardiovascular disease and saturated fat. (http://en.wikipedia.org/wiki/Saturated_fat)

On the summary page, canola oil is considered slightly toxic.

Basic Chemical Information for Canola oil. For detailed chemical information see the chemical detail page.

Basic Identification Information About This Chemical

Chemical Name CAS Number

U.S. EPA PC Code CA DPR Chem Code Use Type Chem Class

Canola oil120962-03-0

0113325332Insecticide, Adjuvant Oil—vegetable

http://www.pesticideinfo.org/Detail_Poisoning.jsp?Rec_Id=PC36208

Canola oil chemical classification is vegetable oils. It is classified

as an insecticide. It is used to smother insects.

In ancient times, Rapeseed was used as a source of oil because it is easily extracted from the seed. In China and India, rapeseed oil



93Hazards of Canola Oil

was provided to the public by peddlers operating small stone pressesthat press out the oil at low temperatures (unprocessed oil) .

Current canola oil processing. Canola oil is removed from therapeseed (LEAR) plant using a combination of high temperature(470°F) mechanical pressing and solvent extraction (hexane).Traces of hexane remain in the oil, even after considerable refining.The oil then goes through the process of caustic refining, bleaching,and degumming. All of these processes are done at very hightemperatures and the chemicals are of questionable safety. Theoil must then be deodorized. The standard deodorization processdestroys a large portion of the omega-3 fatty acids by turning theminto poisonous toxins.

Hexane is a hydrocarbon solvent (a dry-cleaning solvent) withcarcinogen properties. Carcinogen is any substance, radionuclideor radiation, that is an agent directly involved in causing cancer.http://en.wikipedia.org/wiki/Carcinogenic

Hexane extraction. Almost all vegetable oils are extracted fromseeds using a petroleum product called hexane. Manufacturerslike hexane because it is highly efficient, pulling almost 100percent of the oil from seed. Most of the hexane evaporates duringprocessing, so the FDA does not require it to be declared on thelabel. The danger is that some hexane chemical residue remains inthe vegetable oil. Hexane is a poison that is absorbed by the body

through the ingestion of vegetable oil. Hexane is a poison and should not be consumed at any level!

As reported in Acres U.S.A. on March 2001 ( one of the most respected agriculture journals in America), one study indicated that canola oil (which the industry calls heart-healthy) actually createsa deficiency of vitamin E, which, as many of us know, is essential toour cardiovascular health.

Health problems caused by canola oil: Symptoms of emphysema,respiratory illness and/or distress, anemia, constipation, irritability,and blindness in animals and humans, tremors, shaking, palsy, lackof coordination, slurred speech, memory problems, blurred vision,



94 Diabetes Diet

glaucoma, deterioration of the optic nerve, loss of vision, disruptionof the central nervous system, anemia, increased incidence of heart disease and cancer, low birth weights in infants and irritability,

problems with urination, numbness and tingling in the extremities,and heart arrhythmias were cleared up when canola was removedfrom subjects’ diet. Read this: http://www.mayanmajix.com/art1091.html.

Canola has also been shown to cause lung cancer (Wall Street Journal, June 7, 1995). Hemagglutinins, substances that promote bloodclotting and depress growth, are found in the protein portion of the seed, and traces are in rapeseed and canola oil.

Additional health problems. Loss of vision is a known side effect of canola oil, which antagonizes the central and peripheral nervoussystems worse than processed soybean oil. The deterioration cantake years. Canola oil also causes emphysema, respiratory distress,anemia, constipation, irritability, and blindness in animals and

humans. Canola oil was used in animal feeds in England and Europebetween 1986 and 1991 when it was thrown out. You may rememberreading about the cows, pigs and sheep that went blind, lost theirminds, attacked people, and had to be shot. This was directly linkedto canola oil consumption.

According to experts, glaucoma is caused by a deficiency of oxygen and blood flow. These blood-corpuscle clusters cannot

squeeze through the extremely tiny capillaries in the posterior of the eye, so it cannot deliver oxygen to the mitochondria. Trans fats,mono-unsaturated and poly-unsaturated fats increase this problem.They can lead to retinitis and macular degeneration.

Death of the mitochondria in the cells in the posterior of the eye is due to oxygen starvation, sodium toxicity, and waste accumulation. When the mitochondria die, the cells die and the

posterior eye tissues deteriorate.

Canola oil, used for stir-frying in China, was found to emit cancer-causing chemicals. “Canola oil smoke causes lung cancer”(Wall Street Journal, June 7, 1995).




In 1996, the Japanese announced a study wherein a specialcanola-oil diet had actually killed laboratory animals.

The FDA prohibits Canola oil from being used in infant formula. Why would the FDA do that if there was no danger in the oil?

Canola oil is also high in glycosides. Glycosides cause seriousproblems by blocking enzyme function and depriving us of ourlife force. Glycosides interfere with the biochemistry of humansand animals. Their presence in rattlesnake venom inhibits muscleenzymes and cause immobilization of the victim. These chemically altered food oils like soybean oil, canola, and corn oil also containglycosides which depress the immune system by causing the Tcells to malfunction. These oils alter the bioelectric “terrain” andpromote disease.

The alcohols and glycosides in canola and soybean oil shut down our immune system. Canola alcohols and glycosides are very

reactive. They are as toxic as fermented alcohols, but their effectsmanifest differently. The damage can take years to show up (http:// www.creationsmagazine.com/articles/C126/Horowitz.html).

Reacting to this unpublished, but verified and startlinginformation, a duplicate study was conducted by Canadian scientistsusing piglets and a canola oil-based milk-replacer diet. In the secondstudy, published in Nutrition Research on 1997, the researchers

verified that canola oil somehow depleted the piglets of vitaminE to a dangerously low level (“Additional Vitamin E Required inMilk-Replacer Diets that Contain Canola Oil,” Nutrition Research, 1997;17(2):259-269).

Vitamin E protects cell membranes against free-radical damageand is vital to a healthy cardiovascular system. In a 1998 paper, thesame research group reported that piglets fed canola oil suffered

from a decrease in platelet count and an increase in platelet size(J. K. Kramer and others, “Hematological and Lipid Changes inNewborn Piglets Fed Milk-Replacer Diets Containing Erucic Acid,”Lipids, January 1998;33(1):1-10). Bleeding time was longer in pigletsfed canola oil. These changes were mitigated by the addition of



96 Diabetes Diet

saturated fatty acids from either cocoa butter or coconut oil to thepiglets’ diet. These results were confirmed in another study a yearlater. Canola oil was found to suppress the normal developmental

increase in platelet count (S. M. Iunis and R. A. Dyer, “Dietary CanolaOil Alters Hematological Indices and Blood Lipids in NeonatalPiglets Fed Formula,” Journal of Nutrition, July 1999; 129 (7):1261-8). Researchers had no idea why canola oil depleted vitamin E in thepiglets. They reported that the other vegetable oils used in the study did not appear to cause any vitamin E depletion in the piglets.

Studies carried out at the Health Research and Toxicology Research divisions in Ottawa, Canada, discovered that rats bred tohave high blood pressure and proneness to stroke had shortenedlife spans when fed canola oil as the sole source of fat (W. M. N.Ratnayake and others, “Influence of Sources of Dietary Oils onthe Life Span of Stroke-Prone Spontaneously Hypertensive Rats,”Lipids, 2000;35(4): 409-420). The results of a later study suggestedthat the culprit was the sterol compounds in the oil, which “make

the cell membrane more rigid” and contribute to the shortenedlife span of the animals ( M. N. Wallsundera and others, “VegetableOils High in Phytosterols Make Erythrocytes Less Deformable andShorten the Life Span of Stroke-Prone Spontaneously HypertensiveRats,” Journal of the American Society for Nutritional Sciences, May 2000;130(5):1166-78).

Any “food” substance that depletes vitamin E rapidly is extremely

dangerous. Vitamin E is absolutely essential to human health. It is critically necessary in the body when processed fats are eaten;because tocopherols control the lipid peroxidation that resultsin dangerous free-radical activity, which in turn causes lesions inarteries and other problems. Canola oil rapidly depletes vitamin E in the body.

Conclusion

Canola oil is poisonous and should not be consumed under any circumstances! It contains the poison hexane. Not only does it cause fibrotic lesions of the heart, it also causes vitamin E deficiency. This

vitamin deficiency changes blood platelets and shortens life. The




alcohols and glycosides in canola and soybean oil shut down our immune system. It is an acetylcholinesterase inhibitor damaging the function of nerve fibers so that muscles do not respond properly.

Furthermore, it seems to retard growth, which is why the FDA does not allow the use of canola oil in infant formula (Federal Register, 1985). It is classified as a toxic substance.



Chapter 9Pet Diabetes

Did you know that one in five cats or dogs (20 percent) now have diabetes or is pre-diabetic? Isn’t that shocking?

I immediately got our dog food and snacks out and startedreading the ingredients. I was amazed to find almost every product had trans fats, hydrogenated fats, soy, and/or canola oil in them.Even the so-called natural dog foods had these bad oils in them.

As you can imagine, I was horrified, especially given the fact that

small animals like pigs were used for testing canola oil and died. Which means you may be killing your small family member without even knowing it. Unfermented soy products are poisonous to dogsand cats.

Make sure you throw out any dog or cat food or treats that have any meat by-products or any bad oils in it. These can kill your pet fast. Also,do not give your dog or cat bones. Even if you cook bones they can

still have bacteria in the bone and marrow. Also, tiny bone fragmentscan get stuck in their intestines causing a horrible death.

Animal by-products are biodegradable wastes consistingof animal carcases, parts of animal carcases, productsof animal origin which are not intended for humanconsumption, includes catering waste (all waste food fromrestaurants, catering facilities, central kitchens, slaughter

houses and household kitchens). (http://en.wikipedia.org/wiki/Animal_by-products)

Slaughter houses frequently kill animals with cancer and variousother diseases which can then be passed onto your pet.



99Pet Diabetes

Another issue is too many grains and not enough meat and goodsaturated fats in your pets’ diet. Dogs and cats are carnivorous, whichmeans their natural diet is meat and vegetables. Wild dogs and cats

will rarely eat grains. They will eat meat and vegetables first. Thisnatural diet is important to use for your pets. Cats need a ratio of 60 percent meat and 40 percent veggies. Dogs need a ratio of 40

percent meat, 50 percent veggies, and 10 percent whole grains.

Dog and cat food companies put way too many grains in the foodsand treats they produce and not enough meat and vegetables. Thenthey top it off with unhealthy oils and added sugar. The result of this horrible diet is type 2 diabetes for your pet, poor overall health,and various diseases.

Many owners of dogs and cats have cured their pet’s diabetesthrough a change in their diet. If you cannot find dog food withmainly meat and vegetables and a small amount of barley, rolled oats,or whole wheat, you may want to considerer using this dog/cat food

recipe. In three months your dog or cat should be free of diabetes.

Use a 5 lb. whole chicken or turkey. Make sure to include thegiblets (organs). Pilgrim’s or Tyson’s are good organic brands.Organs are very important for organ health. Try to use only organicmeat and vegetables. If your dog does not have diabetes or becomescured, you can modify the recipe by adding lean beef or boiledchicken livers to their meal. For dogs, add whole barley and rolled

oats. Do not add barley and oats if the food is for your cat.

2 cups whole barley

1 ½ cups of rolled oats

½ cup fresh chopped

garlic

2 cups green peas

3 cups chopped

carrots

1 cup chopped sweet

potato

1 cup chopped zucchini

1 ½ cups chopped celery

1 cup chopped yellow

squash

1 cup chopped green

beans

2 tablespoon dried

rosemary

2 tablespoon parsley

2 tablespoon kelp—high

in potassium

1 gallon distilled or

purified water



100 Diabetes Diet

Bring mixture to a boil, then turn heat down to low and cook for2 to 2 ½ hours. Remove chicken or turkey and let it cool for a few minutes. Separate the meat from the bones. Put the meat back into

the pet food mixture and throw the bones out. Cook for anotherfifteen minutes; let mixture cool for about a half hour.

Add the contents of 8 capsules of Dr. Ron’s Ultra-Pure organdelight into the mixture or 16 if your meat did not come withorgans. You can purchase it at this website: http://www.drrons.com/additive-free-supplements-product-list-M-Z.htm. Phone is1-877-472-8701. Or purchase it at the health food store. This willgive the necessary added organic organs to the mix.

Put mixture into a food processor and blend. Refrigerate what you will need for three days and freeze the rest of the mixture.

For every 20 lb. of dog or cat, feed 2 to 3 cups a day. Optionally,put 1 teaspoon of finely chopped parsley on top of meal, small

amount of diced sirloin steak or sweet potato. For 10 lb. or under,1 to 1 ½ cups per day. Mix ¼ teaspoon of Barnum’s flaxseed oilprior to serving. (Never heat flaxseed oil) Puppies and kittens caneat this too!

To keep your pets from getting cancer, give them a small amount of alfalfa sprouts daily. Alfalfa has a large amount of B17 in it.

Another dog and cat cancer prevention alternative is VitaminB-17 pills also referred to as Amygdalin. One 100mg pill for every 30 lbs. You can either sprinkle the contents on your dogs food orgive them the capsule wrapped in meat or cheese. One 100mg pillis equivalent to 3 apricot seeds. It is best not to give apricot seeds to

your pets because of the possibility of poisoning from the raw seed. You can purchase this product at www.apricotpower.com

For extra calcium, grind up organic cooked eggshells to a finepowder. Give a half teaspoon of fine powder a day. Dogs and catsalso need extra Vitamin C. It is important that you use only Ester-Cfor your pets. Ester-C is very mild on the stomach. For every 10 lbsgive 100 mg of Ester-C daily. Split the Ester-C up in their meals so



101Pet Diabetes

that they will eat it or wrap it in their favorite treat. Build up to therecommended dosage slowly so that your pet does not get loosestools. The website www.vitacost.com sells some very good dog and

cat multivitamins called Pet Naturals at a good price.

Another good tip is to give your dog a little pineapple. Pineapple,ripe and juicy, hydrates the body, destroys worms, and alleviatesdiarrhea. It also is a digestive aid.

Oils

Do not give a diabetic dog fish oil. Fish oil tends to raiseinsulin levels in humans and pets and is full of poison. A better oilto give is Barnum’s flaxseed oil. Pour or mix one small squirt intheir food at each meal. Flaxseed oil is good for the heart, lowerscholesterol, lowers blood pressure, aids in the control of diabetes,and helps prevent cellular damage. It is also good for their skin,paws, fur, and overall health. Never heat flax oil. Most fish oil pills

contain arsenic, mercury, cadmium, lead, and dioxins. Poison! Readthis: http://www.new-omega-3.

You could use coconut oil or olive oil, but flaxseed oil is a better choice. Never give your dog or cat bad oils.

Snacks for diabetic dogs include organic yogurt, sweet potato,organic cottage cheese, organic cheese, organic cooked eggs, one

small melon ball, apples, pineapple, fresh coconut and all kinds of nonhormonal lean meat (like sirloin steak), canned pumpkin orfresh pureed pumpkin, and any other vegetable your dog or cat likes. Stay away from broccoli, cabbage, cauliflower, and brusselssprouts as the high sulfur content causes gas.

Make sure you have a good pet multivitamin (you can buy this at www.vitacost.com). Standard Process has a whole body pet

supplement. Use the standard process supplement in addition to your normal pet multivitamin. You can purchase it here: http://shop.vitadocs.com/shop/pets_-_canine_formulas/standard_process_-_canine_whole_body_support_100g/.



102 Diabetes Diet

Foods that are poisonous to dogs include chocolate, onions,grapes, raspberries, strawberries, blueberries, boysenberries, raisins,most fruit seeds, tuna, macadamia nuts, pistachios, potato peelings,

green potatoes, rhubarb leaves, green parts of a tomatoes, yeast dough, coffee, coffee grounds, tea, soft drinks, beer, wine or any kind of alcohol, human vitamins, spoiled food, persimmons, raw eggs, raw meat, fat trimmings from meat, raw fish, salt, bakingsoda or powder, mushrooms, sugar-free foods that contain xylitol,nutmeg, baby food, cat food, and avocado should not be fed to adog. Bones and corncobs should never be given to your dog orcat because they can splinter and cause laceration of the digestivesystem and/or become lodged in your pet’s throat.

Also make sure you do not have any poisonous plants in or out of your house. Here are the lists:

Dog: http://www.dogpack.com/health/poisonplants.htm Cat: http://www.cfainc.org/articles/plants.html

Anytime a pet throws up it is a serious condition. They can get dehydrated very fast. Take their temperature right away. It shouldbe between 100 and 102.5. If your pet throws up for more than 3hours, take them to the vet immediately. If you wait your pet coulddie from dehydration even if they are drinking water.

A good plaque and tarter remover is PetzLife Oral Care Spray.

Look for it at your local pet store or online.

My dog had a chronic cough for over 6 months. The vet said hehad allergies. The vet recommended a steroid and antihistamine.That worked for a few days and then his cough returned. The vet then recommended antibiotics which made his cough much worse.First begin by removing ALL rawhide chews. These cause a lot of dogs to have chronic coughing. If the couch persists try a product

from Pet Alive called Respo-K and KC-Defense. The website is http:// www.nativeremedies.com/petalive/ or call them at 1.877.289.1235 Ihighly recommend this company for any of your pet’s ailments. If that doesn’t work try some children’s Benadryl. Dosage is 4ml forevery 15lbs.



Chapter 10How Do I Eliminate Diabetes For Good?

Let’s First Start with Your Diet

To eliminate type 2 diabetes forever, follow these ten steps:

Remember what really matters is the type of fat you eat, not the amount!

Step # 1: Eliminate all unfermentedsoy products, trans fats, canola oil, vegetable oil, hydrogenated, andpartially hydrogenated oil out of your diet. Use only coconut oil,palm oil, butter, palm kernel oil, cocoa oil, and shea nut oil forheat cooking and Italian extra virgin olive oil, flaxseed oil, grapeseed oil, and all of the above oils listed for cold foods. Try to buy unrefined cold-pressed oils/fats. Italian olive oil is cold pressed by

Italian law.

Step # 2: Cut out all refined sugar including corn syrup. Do not substitute it with sugar substitutes as this will only damage yourbody further. A good alternative to refined sugar is blue agave. It is sweet and natural and is only an 11 on the glycemic index scale.Do not use stevia as this can increase your sugar levels. Try to keep

your sugar intake to no more than 50 grams a day. Check the sugar

grams on the food label.

Step # 3: Cut down on coffee. If you must drink coffee, make sure you use a paper filter. This will remove the majority of bad oils andchemicals. Use real cream (whipping cream) and make sure you



104 Diabetes Diet

use real organic half-and-half; make sure there are no bad oils inthe half-and-half. Do not use any powdered creams. Three cups of coffee a day is fine. Try to drink one gallon of purified or distilled

water a day. (Do not drink spring water as it is not purified. It’s just like drinking tap water.)

Step # 4: Drink at least one cup of green or hibiscus tea each day.This has been proven to lower blood-sugar levels by 30 percent.Other good sugar-lowering teas are burdock root, hawthorn berries,and bilberry. You can purchase these at www.vitacost.com. Thebrand I buy is Alvita or Tazo. Try not to drink alcohol until yoursugar levels are normal.

Step # 5: Eat protein with vegetables. Eat carbohydrates with vegetables. Make sure you wait two hours before switching. Thegood news is you can eat as much as you want. There is no limit.

You will lose weight, lower your sugar levels, and get healthy. Thereare only two rules. The first is you must only eat whole grains or

plants as your carbohydrates. The second is do not eat fatty meat like sausage, brisket, or ribs. Any fruit (except bananas and grapes)can be eaten fifteen minutes before meals or two hours after meals.Once your sugar level is normal, you can modify your diet. Eating

wrong combinations of food can also cause excess acid in yourbody. If you have acid take acidophilus pearls, calcium and/ormagnesium. Also modify your diet to eat only protein with vegetablesand carbohydrates with vegetables. The maximum number of

carbohydrates a person should consume each day is 75g to 100g.

Step # 6: When making food choices make sure they are real foods. Donot eat any processed foods like chicken nuggets. Do not eat restaurant oils. Most use soy or vegetable oil. Try to avoid white potatoes. Makesure any pasta, cereal and/or bread is made only from whole grains. Nosemolina. Do not eat any white or enriched wheat flour products.

Step # 7: Protein should be the first thing you eat in the morning. Thisis important because it sets your sugar levels to low for the rest of theday. Eating carbohydrates first in the morning sets your sugar levelsto high for the rest of the day. Just a small piece of meat will work.

Wait one half an hour and then eat your normal breakfast. Do not



106 Diabetes Diet

Many cows suffer terrible side effects from hormones and drugsand then are forced to continue milk production. They are thengiven antibiotics to treat the illnesses caused by these hormones,

which are transferred into the milk you drink. Growth hormoneshave been banned in Europe and Canada. Natural means that noadded color or fillers were used but it does not mean it is organic or hormone free. Buyer, beware!

Homemade Mayonnaise Recipe

s LARGEEGGYOLKSs TABLESPOONSOFFRESHLEMONJUICEORAPPLECIDERVINEGARs TEASPOONDRYMUSTARDOPTIONALs TEASPOONSALT s TEASPOONWHITEPEPPERs TOTABLESPOONSOF"LUE!GAVE

Whisk above ingredients together, then add 1 cup Italian extra-virgin

olive oil, grape seed or flaxseed oil. Whisk oil in drop by drop.

If you do not want to make your own mayonnaise a good oneon the market is made from Walden Farms. Make sure you checkall ingredients of any product you purchase.

Is There a Way to Expedite the Removal of Hydrogenated Oils from My Body? YES

1. Modify your diet.2. Stop eating foods with trans fats, soy products, and/or bad oils.3. Drink more fluids. Drink half of your body weight in ounces of

purified or distilled water each day. An example would be if you weigh 200lbs you would drink 100 ounces of purified water.

4. Drink the H2O

2(food-grade hydrogen peroxide) diluted

mixture each morning. Mix 4 drops of pure H2O

2into 8 oz

of purified or distilled water and drink. Do not eat 3 hoursbefore or 1 hour after drinking this mixture. Throughout the day spray 5 to 10 sprays of the diluted H

2O

2version

in your mouth every four hours. This will help build theoxygen levels in your body while it eliminates bacteria and



107How Do I Eliminate Diabetes For Good?

toxins. (Benefits and instructions are below) You can buy this product at http://www.Pureh2o2ForHealth.com; theirphone number is 1.352.563.5400. You may also be able to

find it at your local health food store.5. Drink one ounce of fresh lemon juice mixed with 8 ounces of

purified water 15 minutes before you eat in the morning.

Omega-3 and Omega-6

It is very important that you take significantly more omega-3 thanomega-6. It is important to monitor both items in your diet andsupplements. A person’s diet generally contains more omega-6 thanomega-3. When you buy an omega-3 supplement, make sure it hasa ratio of at least 3:1 of omega-3 to omega-6. Barlean’s Flax seedoil is the one I recommend. Always take omega-3 and omega-6 in athree to one ratio. That means if you take 300 mg of omega-3, you

would take 100 mg of omega-6.

Foods highest in total omega-3 fatty acids are found here: http:// nutritiondata.self.com/foods-000140000000000000000.html.

Foods highest in total omega-6 fatty acids are found here: http:// nutr i t iondata.se l f .com/foods -011141000000000000000-w.html?maxCount=16.

Stop right now and go through all of your

food in your pantry and your refrigerator. Throw out any product or spice that is made with any typeof bad oil or soy product. If no bad oils are listed,

you can keep the product.



108 Diabetes Diet

Acid

What causes acid in the

body? Acid is caused by eatingfoods that have high acid levelsand/or from dying cells in

your body. To keep a balancedph level in your body eat foodsand take supplements that

are high in alkalinity. Magnesium, calcium, and potassium arethe supplements highest in alkalinity. A pH-balanced body is very important. Excessive acid in the body causes inflammation anddisease. I highly recommend that you purchase some pH salivastrips so that you can test the pH balance of your body on a regularbasis. Go to this website for a list: http://www.alkalizeforhealth.net/salivaphtest.htm.

Strongly AcidMinimize

Mild Acid

No more than20%

Mild AlkalineUnlimited

Strongly

AlkalineSupplements

meat grains fruits calcium

fish beans vegetables magnesium

eggs nuts berries potassium

hard cheesemilk, yogurt,

soft curdsbroccoli,spinach

It is the sulfur in the concentrated protein of meat, fish, eggs and hard cheese, and phosphorous in meat and soft drinks that makes these foods so acidic.

Read this http://www.consumerhealth.org/articles/display.cfm? ID=19990303223214

An acidic ph can occur from an acid-forming diet, emotionalstress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients. The body will try to compensate for acidic ph by using alkaline minerals. This means




your body will pull calcium and magnesium of your bones and body to neutralize the acid. If your diet does not contain enough mineralsto compensate, a build up of acid in the cells will occur. (http://

www.trans4mind.com/nutrition/pH.html)

Excessive Acid Can Cause

Acceleration of freeradical damage

Aching muscles and

lactic acid buildupBladder conditionsCardiovascular

damageCracks at the corners of

the lipsDepressive tendencies

Dry skin

Easily stressedExcess stomach acidGastritisHair looks dull, has

split ends, Hairfalling out

Headaches

Hormonal problems

Immune deficiency Inflamed or sensitive

gumsInflammation of the

corneas and eyelids Weight gain, obesity

and diabetesKidney stonesLack of energy and

fatigue

Leg cramps andspasms Loose andpainful teeth

Loss of drive, joy, andenthusiasm

Low energy and

chronic fatigue

Premature agingLower body

temperature

Mouth and stomachulcers

Nails are thin and split easily

Osteoporosis and joint pain

Pale complexionSkin easily irritated

Slow digestion andelimination

Tendency to get

infections Yeast/fungal

overgrowth

One function of the kidneys is to separate the alkalinity fromthe acid. The acid then goes out of the body through the urine.

Alkalinity is bound by calcium, magnesium and potassium and isthen cycled back into the blood to neutralize acidity in the bloodand tissues. If a body is overly acidic, the liver, kidneys and bladderbecome stressed. As a result the body runs out of alkaline reservesthat are needed to bind the acids.

Lemon Cleanse And The Pancreas

If you want to eliminate diabetes from your life forever you willneed to participate in a lemon cleanse. Fresh lemon juice dissolves



110 Diabetes Diet

artery plaque, kills bacteria, dissolves stones from your gallbladder,pancreas and kidneys. Many of those who have diabetes havemalfunctioning organs due to bad food choices.

Diabetics usually have gallbladder and pancreatic stones that cause the pancreas to malfunction or become inflamed. Thepancreas is the main organ that regulates insulin in the body.Lemon is one of the only ways to eliminate stones from your body

without surgery.

Some of us may say “I don’t think I have any gallstones”. My answer to that is “If you have a gallbladder you have gallstones”.

There are 2 main cause of gallstones:

s 3TONESTHATAREMADEOUTOFCHOLESTEROLARETHEMOSTCOMMONtype. “Cholesterol gallstones” have nothing to do with thecholesterol levels in the blood.

s 3TONESMADEFROMTOOMUCHBILIRUBININTHEBILE"ILEISALIQUIDmade in the liver that helps the body digest fats. Bile is madeup of water, cholesterol, bile salts, and other chemicals, suchas bilirubin. These gallstones are called “pigment stones”.

Bilirubin is a brownish yellow substance found in bile. It isproduced when the liver breaks down old red blood cells. Bilirubinis then removed from the body through the gallbladder and then to

the intestines. Bilirubin is what gives stool (feces) its normal browncolor. Total and direct bilirubin tests are used to measure, screenfor or to monitor liver, pancreas or gallbladder problems.

The pancreas is a vital organ in the human body. The pancreassecretes digestive juices, or enzymes, into the duodenum through atube called the pancreatic duct. Pancreatic enzymes join with bile, aliquid produced in the liver and stored in the gallbladder to digest

food. The pancreas also releases the hormones insulin, somatostatinand glucagon into the bloodstream. These hormones help the body regulate the glucose it takes from food for energy. Pancreatic juice isa digestive aid that is passed into the digestive tract to help with thebreaking down of proteins, fats and carbohydrates. The pancreas is




situated in the abdominal cavity and sits below the stomach. Becauseit is vital in digestion, blockage, injury or infection of the pancreasis extremely dangerous and must be attended to immediately.

Once damaged the pancreas cannot regenerate itself like the liver. It is very important to protect your pancreas and cleanse it regularly.

The most common cause of pancreatitis is the presence of gallstones. Gallstones are small pebble like substances that aremade of hardened bile. They can cause inflammation in thepancreas as they pass through the common bile duct. Other causesof pancreatitis include abdominal trauma, medications, infections,tumors, and genetic abnormalities of the pancreas.

Source: http://digestive.niddk.nih.gov/ddiseases/pubs/pancreatitis/

There is no test to determine if stones are beginning to block the

pancreas duct. You may show lower levels of B6 in your body whenpancreas function is inhibited by more than 80%. At this point youare in danger of pancreatitis and may have to have surgery. If youare a diabetic you most likely already have stones in your pancreasduct. It is very important to eliminate all stones out of your body.



112 Diabetes Diet

There are many tests that can check the function of the pancreasapart from a simple blood test. Fecal matter can be tested for adigestive enzyme known as elastase. Other testing would be to

visually check the pancreas by ultrasound to determine if thereis any inflammation or change in the size of the pancreas. Theultrasound can also reveal a problem of fluid accumulation aroundthe pancreas.

Pancreatitis is caused from gallstones that form from a buildupof material within the gallbladder. These gallstones then block thepancreatic duct, trapping digestive juices inside the pancreas. Whenpancreatic tissue is destroyed in prolonged (acute) pancreatitis andthe insulin-producing cells of the pancreas, called beta cells havebeen damaged, diabetes may develop.

PERFECT HEALTH DAILY LEMON CLEANSE:

I recommend mixing 1 oz fresh squeezed lemon juice, 1

tablespoon of blue agave or molasses and 8 oz of room temperature purified or distilled water. Drink this 1/2 hour to 1 hour beforebreakfast. Do this for at least 2 to 3 months. To stay healthy, dothis cleanse every morning for the rest of your life. It is the singlebest thing you can do for overall health. Do not save extra lemon

juice as the live enzymes die approximately 10 minutes after the juice is extracted from the fruit. Some people like to add a pinchof cayenne pepper.

Never drink straight lemon juice as it can erode the enamel on your teeth. Enamel does not grow back so the damage caused wouldbe permanent. After you drink the lemonade rinse your mouth out

with water or brush your teeth. This will protect your teeth against enamel damage.

If you want a fast cleanse, you can drink this mixture all day while

fasting. This one day fast will give you a quick effective cleanse. Thinskinned lemons like Meyer lemons are the best ones to buy if youcan find them. The best way to get Meyer lemons is to grow yourour tree. Grocery stores do not usually carry Meyer lemons becausethey are easily damaged.




Some people use a harsh lemon cleanse using olive oil, lemonand coke. I do not recommend this cleanse.

Gallstones form when bile hardens in the gallbladder. When thegallbladder is removed no more stones can form.

Someone might say, “I don’t have a gallbladder, do I still needthe lemon cleanse?” Yes! This cleanse is especially important forthose who do not have a gallbladder because you have already had aproblem with stones. There may be residual stones or calcium depositsleft over from the surgery. The lemon cleanse will clean out yourpancreas, liver, blood and other vital organs. It is like giving your body a fuel injection cleaning. It is part of normal body maintenance.

LEMON JUICE BENEFITS

Lemon juice stimulates the liver to produce additional bile.Sufferers of chronic rheumatism and gout will benefit by taking

lemon juice because it dissolves uric acid and other poisons. It liquefies bile and can be used in cases of malaria. It also benefitsthose who have a tendency to bleed, uterine hemorrhages, etc.;rickets and tuberculosis. In pregnancy, it helps to build bone inthe child. Lemon contains certain elements which help to buildand keep a body system healthy. As a food, the potassium content nourishes the brain and nerve cells. The calcium in lemon alsohelps to build healthy bones and teeth.

The magnesium and calcium in lemon juice, plays an important part in the formation of albumen in the blood. The average lemon containspotassium 48.3, calcium 29.9, phosphorus 11.1, magnesium 4.4.

Benefits of Lemon Juice

s Cure or prevent diabetes

s ,OWERCHOLESTEROLLEVELSs ,OWERTRIGLYCERIDELEVELSs %LIMINATEALLSTONESINCLUDEGALLBLADDERPANCREASANDKIDNEY

stoness !IDSINDIGESTION



114 Diabetes Diet

s +ILLPARASITESs +ILLSHARMFULBACTERIAINCLUDINGECOLIs #URESCONSTIPATION

s "UILDSORREBUILDSHEALTHYBONESANDTEETHs 0(BALANCEYOURBODY s &IGHTSINFECTIONs (ELPSTOELIMINATEARTHRITISANDRHEUMATISMs (ELPSELIMINATEASTHMAORBREATHINGDISORDERSs (ELPSTOELIMINATEmUSYMPTOMSs %LIMINATESDIGESTIVEPROBLEMSs 2EDUCESGASANDHEARTBURNs %NHANCESPRODUCTIONOFBILEDIGESTIVEENZYMESs (ELPSELIMINATENAUSEAs #AUSESRAPIDHEALINGs #ANHEALEXTERIORANDINTERIORCUTSANDWOUNDSs #LEARSSKINOFACNEANDBLACKHEADSs 2EDUCESSCARSANDWRINKLESs 2EMOVESTOXINSFROMTHEBODYANDBLOOD

s 2EMOVESDARKENEDSKINAREASs "ALANCESBODYWEIGHT s 2EDUCESMENTALSTRESSANDDEPRESSIONs 2EDUCESDIZZINESSs "UILDSCENTRALNERVOUSSYSTEMs 3TOPSINTERNALBLEEDINGs 2ESPIRATORYDISORDERSs #HOLERAORMALARIACANBETREATEDWITHLEMONJUICEASITACTS

as a blood purifiers %LIMINATESTHERISKOFSTROKEANDANEURISMs (ELPSELIMINATESDENTALPROBLEMSINCLUDINGGUMDISEASEs &ORMSURINARYCITRATEWHICHPREVENTS THE FORMATIONOF

crystals so the gallbladder, pancreas and kidney stonescannot develop

s %LIMINATESDANDRUFFANDSCALPPROBLEMSs %LIMINATECORNSANDBUNIONS

s !NTIINmAMMATORY AGENT IN ORGANS ANDTHROUGHOUT THEbody

s "UILDSTHEIMMUNESYSTEMs #LEANSESORGANSSTOMACHANDBLOODs #ANAIDINAHIGHTEMPERATURESBYBREAKINGTHEFEVER




s "UILDBONESOFUNBORNCHILDs ,EMONHELPSOXYGENANDCALCIUM IN THE LIVERBECAUSEIT

regulates blood carbohydrate levels which affect the blood

oxygen levelss $ISSOLVESCALCIUMDEPOSITS4HISSTOPSANDREVERSESHARDENING

of the arteries, citric acid is a safe and effective way to reversethis degenerative disease. It also tones up all arteries.

s (EALSSTOMACHULCERS4AKEONETOTWOTABLESPOONSOF!LOE Vera Gel before the lemon water

s %LIMINATESBADBREATHs )MPROVESEYESIGHT s %LIMINATESERECTILEDYSFUNCTIONs %LIMINATESURICACID

How Does Lemon Work?

The energy you get from your food comes from the atoms andmolecules of energy in your food. A reaction takes place as cationic

food enters the digestive tract and encounters anionic digestiveenzymes. An ion is part of a molecule con-atom or a group of atomsthat carry an electrical charge. Ions which carry positive chargesare “cations.” Lemons are considered to be anionic, having moreelectrons (negatively charged ions) of energy as compared tocations (positively charged ions) in their atomic structure. Saliva,hydrochloric acid, bile and the stomach’s other digestive juices arealso anionic. Lemon is one of the only foods on the planet that has

more anions than cations in its atomic structure.

Conclusion:

Try to drink fresh squeezed lemon juice every morning beforeeating. Organ stones and plaque are mainly composed of hardenedcalcium (calcium bilirubinate). Fresh lemon juice dissolves thehard calcium part of arterial plaque build-up allowing the plaque to

disintegrate. The juice should be ingested approximately 15 to 30minutes before meals. This will allow the juice to circulate throughthe blood stream in the highest concentration possible. Lemon juicedissolves hardened calcium deposits therefore it dissolves plaque,kidney stones, gallbladder stones and pancreas stones.



116 Diabetes Diet

Lemon juice does not pull or dissolve bone calcium in fact thecitrate calcium found in lemons actually builds health bones.

CITRUS WARNING:

As a precaution, always wash your mouth out with water afterdrinking or eating lemon or limes. Some like to brush their teeth.Lemon has the ability to eat the enamel off your teeth if it is not

washed off within a very short period of time. So take the extra stepto protect your teeth.

The diluted version of lemon (1oz lemon juice to 8oz water)should not hurt your teeth but it is better to be safe than sorry.



Chapter 11Pancreatitis Is Dangerous

What is pancreatitis?

Pancreatitis is inflammation of the pancreas caused by thepresence of gallstones. Acute pancreatitis can occur within hoursor as long as 2 days after consuming alcohol. Other causes of acutepancreatitis include abdominal trauma, medications, infections,tumors, and genetic abnormalities of the pancreas.

Symptoms

Acute pancreatitis usually begins with gradual or sudden pain inthe upper abdomen that sometimes extends through the back. Thepain may be mild at first and feel worse after eating. But the painis often severe and may become constant and last for several days.

A person with acute pancreatitis usually looks and feels very ill andneeds immediate medical attention. Other symptoms may include:

s ASWOLLENANDTENDERABDOMENs NAUSEAANDVOMITINGs FEVERs ARAPIDPULSE

Severe acute pancreatitis may cause dehydration and low bloodpressure. The heart, lungs, or kidneys can fail. If bleeding occursin the pancreas, shock and even death may follow.

It is important to eliminate stones from your gallbladder and pancreas so that pancreas damage does not occur. Your pancreas isa very fragile organ that can be damaged easily. The lemon cleanse

will keep gallstones from blocking the pancreatic duct.



118 Diabetes Diet

Diagnosis

During acute pancreatitis, the blood contains at least three

times the normal amount of amylase and lipase, digestive enzymesformed in the pancreas. Changes may also occur in other body chemicals such as glucose, calcium, magnesium, sodium, potassium,and bicarbonate. After the person’s condition improves, the levelsusually return to normal.

Diagnosing acute pancreatitis is often difficult because of thedeep location of the pancreas. The doctor will likely order one ormore of the following tests:

s Abdominal ultrasound. Sound waves are sent toward thepancreas through a handheld device that a technician glidesover the abdomen. The sound waves bounce off the pancreas,gallbladder, liver, and other organs, and their echoes makeelectrical impulses that create a picture called a sonogram on a

video monitor. If gallstones are causing inflammation, the sound waves will also bounce off them, showing their location.s Computerized tomography (CT) scan. The CT scan is a

noninvasive x-ray that produces three dimensional picturesof parts of the body. The person lies on a table that slidesinto a donut-shaped machine. The test may show gallstonesand the extent of damage to the pancreas.

s Endoscopic ultrasound (EUS). After spraying a solution to

numb the patient’s throat, the doctor inserts an endoscopea thin, flexible, lighted tube down the throat, through thestomach, and into the small intestine. The doctor turnson an ultrasound attachment to the scope that producessound waves to create visual images of the pancreas andbile ducts.

s Magnetic resonance cholangiopancreatography (MRCP). MRCP uses magnetic resonance imaging, a noninvasive test

that produces cross section images of parts of the body. Afterbeing lightly sedated, the patient lies in a cylinder-like tubefor the test. The technician injects dye into the patient’s veinsthat helps show the pancreas, gallbladder, and pancreaticand bile ducts.



119Pancreatitis Is Dangerous

Treatment:

Treatment for acute pancreatitis requires a few days’ stay in the

hospital for intravenous (IV) fluids, antibiotics, and medication torelieve pain. The person cannot eat or drink so the pancreas canrest. If vomiting occurs, a tube may be placed through the nose andinto the stomach to remove fluid and air.

Unless complications arise, acute pancreatitis usually resolves in a few days. In severe cases, the person may require nasogastric feeding a specialliquid given in a long, thin tube inserted through the nose and throat and into the stomach for several weeks while the pancreas heals.

Before leaving the hospital, the person will be advised not tosmoke, drink alcoholic beverages, or eat fatty meals. In some cases,the cause of the pancreatitis is clear, but in others, more tests areneeded after the person is discharged and the pancreas is healed.

Complications:Gallstones that cause acute pancreatitis require surgical

removal of the stones and the gallbladder. If the pancreatitis ismild, gallbladder removal called cholecystectomy may proceed

while the person is in the hospital. If the pancreatitis is severe,gallstones may be removed using therapeutic endoscopic retrogradecholangiopancreatography (ERCP) a specialized technique

used to view the pancreas, gallbladder, and bile ducts and treat complications of acute and chronic pancreatitis.

If an infection develops, ERCP or surgery may be needed todrain the infected area, also called an abscess. Exploratory surgery may also be necessary to find the source of any bleeding, to ruleout conditions that resemble pancreatitis, or to remove severely damaged pancreatic tissue.

Pseudocysts accumulations of fluid and tissue debris that may develop in the pancreas can be drained using ERCP or EUS. If pseudocysts are left untreated, enzymes and toxins can enter thebloodstream and affect the heart, lungs, kidneys, or other organs.



120 Diabetes Diet

Acute pancreatitis sometimes causes kidney failure. People withkidney failure need blood-cleansing treatments called dialysis or akidney transplant.

In rare cases, acute pancreatitis can cause breathing problems.Hypoxia, a condition that occurs when body cells and tissues do not get enough oxygen, can develop. Doctors treat hypoxia by giving oxygento the patient. Some people still experience lung failure even withoxygen and require a respirator for a while to help them breathe.

What is chronic pancreatitis?

Chronic pancreatitis is inflammation of the pancreas that does not heal or improve. It may get worse over time and leadto permanent pancreas damage. Chronic pancreatitis, like acutepancreatitis, occurs when digestive enzymes attack the pancreas andnearby tissues, causing episodes of pain. Chronic pancreatitis oftendevelops in people who are between the ages of 30 and 40.

The chronic form of pancreatitis can be triggered by one acuteattack that damages the pancreatic duct. The damaged duct causesthe pancreas to become inflamed. Scar tissue develops and thepancreas is slowly destroyed.

Other causes of chronic pancreatitis are

s UNHEALTHYDIETTHATINCLUDESPOLYUNSATURATEDANDTRANSFATSs CYSTIClBROSISTHEMOSTCOMMONINHERITEDDISORDERLEADING

to chronic pancreatitiss HYPERCALCEMIAHIGHLEVELSOFCALCIUMINTHEBLOODs HYPERLIPIDEMIAORHYPERTRIGLYCERIDEMIAHIGHLEVELSOFBLOODFATSs SOMEPRESCRIPTIONMEDICINESIFYOURMEDICINELISTSTHEWORDPANCREAS

anywhere in the warning section do NOT take that drug)s CERTAINAUTOIMMUNECONDITIONS

s ALCOHOLUSEs UNKNOWNCAUSES

Hereditary pancreatitis can strike a person younger than age 30.It might not be diagnosed for several years. Episodes of abdominal




pain and diarrhea lasting several days come and go over time andcan progress to chronic pancreatitis. A diagnosis of hereditary pancreatitis is likely if the person has two or more family members

with pancreatitis in more than one generation.

Symptoms:

Most people with chronic pancreatitis experience upperabdominal pain, although some people have no pain at all. Thepain may spread to the back, feel worse when eating or drinking,and become constant and disabling. In some cases, abdominal paingoes away as the condition worsens, most likely because the pancreasis no longer making digestive enzymes. Other symptoms include:

s NAUSEAs VOMITINGs WEIGHTLOSSs DIARRHEA

s OILYSTOOLS

People with chronic pancreatitis often lose weight, even whentheir appetite and eating habits are normal. The weight loss occursbecause the body does not secrete enough pancreatic enzymes todigest food, so nutrients are not absorbed normally. Poor digestionleads to malnutrition due to excretion of fat in the stool.

Diagnosis:

Chronic pancreatitis is often confused with acute pancreatitisbecause the symptoms are similar. As with acute pancreatitis,the doctor will conduct a thorough medical history and physicalexamination. Blood tests may help the doctor know if the pancreas isstill making enough digestive enzymes, but sometimes these enzymesappear normal even though the person has chronic pancreatitis.

In more advanced stages of pancreatitis, when malabsorption anddiabetes can occur, the doctor may order blood, urine, and stool teststo help diagnose chronic pancreatitis and monitor its progression.



122 Diabetes Diet

After ordering x-rays of the abdomen, the doctor will conduct oneor more of the tests used to diagnose acute pancreatitis—abdominalultrasound, CT scan, EUS, and MRCP.

Treatment:

Begin the one day fast lemon cleanse immediately. If you donot get relief within a day or two contact your doctor. If you start to feel better in a day or two then you caught it in time. Also begintaking Nutri-West Core Level Pancreas supplement. This will helpto expedite the healing of your pancreas.

Treatment for chronic pancreatitis may require hospitalizationfor pain management, IV hydration, and nutritional support.Nasogastric feedings may be necessary for several weeks if the personcontinues to lose weight.

When a normal diet is resumed, the doctor may prescribe digestive

or pancreatic enzymes if the pancreas does not secrete enough of its own. The enzymes should be taken with every meal to help theperson digest food and regain some weight. The next step is toplan a nutritious diet that is low in fat and includes small, frequent nutritious meals. Use our DiabetesDiet® guidelines in developingmeal plans. Drinking plenty of fluids and limiting caffeinatedbeverages is also important.

People with chronic pancreatitis are strongly advised not tosmoke or consume any alcoholic beverages, even if the pancreatitisis mild or in the early stages.

Complications:

People with chronic pancreatitis who continue to consumelarge amounts of alcohol may develop sudden bouts of severe

abdominal pain. Chronic pancreatitis can lead to calcification of thepancreas, which means the pancreatic tissue hardens from depositsof insoluble calcium salts. Surgery may be necessary to remove that part of the pancreas.




Points To Remember:

s 0ANCREATITIS IS INFLAMMATION OF THEPANCREAS CAUSING

digestive enzymes to become active inside the pancreas anddamage pancreatic tissue.

s 0ANCREATITISISEITHERACUTEORCHRONICs 4HEMAINCAUSEOFPANCREATITISAREGALLSTONESORHEAVYALCOHOL

use.s 3YMPTOMSOF ACUTEPANCREATITIS INCLUDEABDOMINALPAIN

nausea, vomiting, fever, and a rapid pulse.s 4REATMENT FOR ACUTEPANCREATITIS INCLUDES INTRAVENOUS

(IV) fluids, antibiotics, and pain medications. Surgery issometimes needed to treat complications.

s !CUTEPANCREATITISCANBECOMECHRONICIFPANCREATICTISSUEis permanently destroyed and scarring develops.

s 3YMPTOMSOFCHRONICPANCREATITISINCLUDEABDOMINALPAINnausea, vomiting, weight loss, diarrhea, and oily stools.

s 4REATMENTFORCHRONICPANCREATITISMAYINVOLVELEMONJUICE

nutritious diet; and enzyme supplements.

Source: http://digestive.niddk.nih.gov/ddiseases/pubs/pancreatitis/



Chapter 12Supplements & Exercise

Supplements

If you are on medication, you may want to ask your doctor if you can take these supplements. It’s better to be safe than sorry.If you can’t take all of them maybe you can take some of them toimprove your health. This is the combination I used to eliminatemy diabetes. Wait for your glucose levels to drop before you makeany adjustments to your medication. Items 1, 2, 6, 11, and 12 are

extremely important for your healing.

Take These Supplements Daily:

1. Himalaya Gymnema 150mg gymnema leaf and 550mg of gymnema stem. Take 2 pills. One in the morning and oneat night. You can purchase this at www.vitacost.com

2. Biotin 2 mg—NSI Purchase this at www.vitacost.com 5000 mcg

(4 pills)3. CoQ10 200 mg—NSI4. Magnesium 1000 mg5. Healthy Blood Sugar 2 pills or 4 pills if you do not take #1

Gymnema supplement—NSI6. Adrenal Health 1 pill—GAIA Herbs Purchase this at www.

gaiaherbs.com 7. Salacia Oblonga 500 mg—NSI

8. DHEA 25 mg9. Garlicin 1 pill (350 mg)—Nature’s Way 10. Zinc 30 mg11. Core Level Pancreas 1 pill—Nutri-West—Purchase at

1.800.283.2833 or go to their website at www.totalhealthdiscount.com



125Supplements & Exercise

12. Core Level Kidney 1 pill—Nutri-West 13. Calcium Citrate 1200 mg (Do not take more than 500mg

at a time. Your body can not absorb more than 500 mg of

calcium at a time)14. Ultra B Stress Formula 1 pill—NSI15. Diabetic Multi Vitamin 1 pill—Nature’s Way 16. Liquid L-Carnitine 1 Tablespoon (1100 mg)—NSI (or you

can purchase this in pill form)17. Dandelion Root 1 pill (1,620 mg)—Nature’s Way 18. Cinnamon 2000 mg19. GTF Chromium 400 mcg

3 cups of Hibiscus Tea each day can lower sugar levels up to 30%.Green tea is also good for lowering sugar levels.

Most of these vitamins and tea can be purchased online at www.vitacost.com or you can call them at 1.800.793.2601 we have found that they have the best prices.

NOTE: Digestive enzymes are also very important to your health. We recommend probably the best one on the market. It is producedby The College Health Stores (817) 594-0705 It is called Solo-Zyme.Two pills per day is all you need. Each tablet contains 83,700Cymotrypsin, 218,000 Amylase, 34,900 Lipase, 180,400 Proteaseand 264,000 Trypsin.

Exercise

It is important that you exercise for fifteen minutes at least two times a week. This can be a walk, bike ride, or swimming. Any aerobic exercise will do.



Chapter 13Food Grade Hydrogen Peroxide H

2 O

2

Food-Grade Hydrogen Peroxide

In my opinion this is a miracle substance. It accelerates the healing process by eliminatingbad fat cells, reducing inflammation andeliminating plaque. If you would like totry it, you can purchase it at http://www. pureh2o2forhealth.com/

What is Food-Grade Hydrogen Peroxide?

Food-grade hydrogen peroxide (H2O

2)

is simply water with an extra oxygen atomattached (H

2O+O). Hydrogen peroxide

therapy consists of methods using the extra

oxygen molecule in hydrogen peroxide to target bacteria, viruses,and other toxins in your body.

Many people mistakenly assume that hydrogen peroxide is aman-made chemical. In reality, it is a natural occurring substance.Did you ever wonder why your yard looks so green and beautifulafter a heavy rain? Ozone (O

3), which is formed in the upper

atmosphere (think ozone layer), is heavier than oxygen and thus

migrates downward.

As the water vapors pass through the clouds, it turns intohydrogen peroxide. If it is not destroyed by pollution in the loweratmosphere, it will reach the ground through rain and snow, thereby



127Food Grade Hydrogen Peroxide H2O

2

oxygenating the earth. Have you ever noticed how green your grassis after a rainstorm? Have you ever enjoyed the clean fresh smell inthe air after a heavy rainstorm? These are some of the benefits from

the hydrogen peroxide substance present in rainwater.

Hydrogen Peroxide Is a Part of Normal Metabolism

Your body produces it constantly. There are units in certain whiteblood cells called peroxisomes, which produce H

2O

2. These white

cells then engulf bacteria that cause disease and mix them together with these peroxisomes. They both then disappear as the singlet oxygen when H2O2 destroys the bacteria or virus. This happensnaturally, without any help from outside sources of hydrogenperoxide. By the time an infective disease becomes obvious to you,the hydrogen peroxide defense mechanism in your body has already been overwhelmed by the number of viruses or bacteria involved,and your immune system is now in its secondary line of defense.

Do You Know How Your White Cells Kill Invading Germs?

White blood cells produce hydrogen peroxide. It’s your body’scounter-infection task force. It is your body’s first and best defenseagainst infection. H

2O

2kills bacteria, viruses, yeast, parasites, and

any other infection.

Most of us started on hydrogen peroxide shortly after birth.

A mother’s milk contains high amounts of H2O2, the amount contained in the mother’s first milk (colostrum) is even higher.The bottled version of the H

2O

2is one of the few simple miracle

substances still available to the public.

The second benefit of hydrogen peroxide is that it provides a singleoxygen that oxidizes waste products and toxins. The kidneys andliver can then easily dispose of them. It doubles the rate of enzymatic

metabolism in the mitochondria within each cell. This allows the body to cleanse itself of toxins and still have plenty of energy left over forlife. This increase in metabolism accounts for some of the antibacterial,antifungal, and antiviral effects of hydrogen peroxide.



128 Diabetes Diet

H2O

2kills and severely inhibits the growth of anaerobic organisms

(bacteria and viruses). This action is immediate upon contact with the anaerobic organism. Anaerobic bacteria (bad bacteria)

are pathogens, the organisms that cause disease. All viruses are anaerobic. Aerobic bacteria (good bacteria) is a bacteria that burnsoxygen for fuel and leaves carbon dioxide as a byproduct. Thehuman intestine has friendly bacteria that aid indigestion. Thesefriendly bacteria thrive in the presence of hydrogen peroxide.

Bacteria can cause arteria l damage (http://www.coconutresearchcenter.org/article10132.htm). Our bodies createand use hydrogen peroxide free radicals to destroy harmful bacteria,

viruses, and fungi. In fact, the white cells, which are responsible forfighting infection and foreign invaders in the body, make hydrogenperoxide and use it to oxidize the infection. The intense bubbling

you see when hydrogen peroxide comes in contact with a cut or wound is the oxygen being released and bacteria being destroyed.The ability of our cells to produce hydrogen peroxide is essential for

life. H2O2 is not some undesirable by-product or toxin, but insteada basic requirement for our bodies health.

How Do I Take Food-Grade Hydrogen Peroxide Safely?

Food-grade hydrogen peroxide can be a great addition to yourhealth regiment. Start off with 3 drops full strength in an 8 oz. glassof purified or distilled water first thing in the morning. You can

always increase the amount of drops you put in your glass over aperiod of time up to 25 drops per glass. Do not eat for three hoursprior or one hour after taking the mixture.

Another way to add H2O

2to your diet is to mix 1 oz. pure H

2O

2

to 11 oz. of purified or distilled water. This will make a 3.5 percent diluted product. Spray the diluted H

2O

2in your mouth five to ten

sprays every four hours. You may want to drink a bit of water after

you spray the diluted solution in your mouth. Food-grade hydrogenperoxide (H

2O

2) is perfectly safe as long as you dilute it. Never put

full-strength 35 percent food-grade peroxide in your mouth as it can cause death!




2

If you take omega-3 oil (flax or other product), vitamin C,and/or iron, take these supplements in the evening with yourmeal as these can cause stomach problems when taken with H

2O

2.

For more information about this incredible product, go to www.alkalizeforhealth.net/oxygen.

Benefits of Using Food-Grade Hydrogen Peroxide (H

2O

2)

Allergies, headaches Altitude sickness, herpes simplex Alzheimer’s, herpes zoster Alzheimer’s disease symptoms reversed Anemia, HIV infection Arrhythmia, influenza Asthma, insect bitesBacterial infections, liver cirrhosisBronchitis, lupus erythematosus

Cancer, multiple sclerosisCandida, parasitic infectionsCardiovascular disease, ParkinsonismCerebrovascular disease, periodontal diseaseChronic fatigue syndrome overcomeChronic pain, prostatitisClears the lungs—in cases of emphysema, by producing oxygen

bubbles in the alveoli (tiny air sacs in the lungs), literally

lifting the mucus deposits up so they can be coughed out Cold extremities warmedCommon cold / fluCosmetic changes, including skin clears, more lustrous hair,

added eye sparkle, stronger unsplit nails, better skin color,fewer visible wrinkles, and a more youthful appearance

Diabetes type 2, rheumatoid ArthritisDiabetic gangrene, shingles

Diabetic retinopathy, sinusitisDigestion problems, sore throat Dissolve cholesterol and calcium depositsEpstein-Barr infection, ulcersEmphysema, viral infections



130 Diabetes Diet

Enhanced sensory input—better sight, hearing, tasteFewer aches and pains, arthritic and otherwiseFewer excessive heart contractions

Food allergies wartsFungal infectionsGangreneGingivitisHair loss stopped and reversedHerpesImproved psychological and emotional statusInfluenzaLess reliance on pain medicationLessened varicose vein pigmentationLightened age spotsLowered insulin requirements in diabeticsLowered blood-cholesterol levelsMemory and mental concentration improvedNormalization of cardiac arrhythmias

Normalized weight Postcataract surgery vision loss restoredReduced high blood pressureReduced need for diureticsReduction of liver-produced cholesterolReduction in allergic symptomsRelief from leg muscle crampsReversal of impotence

Sinus infection Vascular disorders Viral infections Yeast infectionMany other illnesses that are not listed here

In addition, hydrogen peroxide benefits those with asthma,leukemia, multiple sclerosis, degenerative spinal disc disease,

blood clots, and high blood pressure. It is particularly effective withdissolving lung blood clots, eliminating or reducing asthma, arthritis,and back disorders. This can result in lessening or disappearance of angina, leg pain, and transient ischemic attacks to the brain, which




2

cause dizziness. It also can help reverse some of the damage left over by a stroke if treatment is instituted early enough.

Hydrogen peroxide also has been found to dissolve cholesteroland calcium deposits associated with atherosclerosis. Research inthe 1960s at Baylor University showed conclusively that intra-arterialhydrogen peroxide dissolves plaque in large arteries.

H2O

2makes a wonderful complement to ethylinediamintetraacetic

acid (EDTA) in the treatment of vascular disease. EDTA has beenshown to clear small vessels and create collateral circulation aroundlarge vessel blockages. This combination is called chelox therapy.

Chelox (chelation) therapy is an effective way for anyone withatherosclerosis severe enough to require bypass surgery to avoidthe surgery. Over the past few years, millions of people with severearterial blockages have been able to avoid bypass surgery. Unlikebypass surgery, not a single fatality has been attributed to the

properly administered procedure. Patients have gone on to livetheir lives without painful heart surgery.

The treatment requires multiple infusions of an EDTA solution(ethylinediaminetetraacetic acid) over a 3 to 4 hour period. TheEDTA collects the calcium particles in the veins and carries them out of the body via the kidneys. This process can take several months, but theresult is improved circulation and no heart surgery. Most people feel

better after their very first chelation. The downside is your insurancecompany may not pay for it. Many hospitals offer this treatment.

Hydrogen Peroxide Treatments

H2O

2works against all anaerobic (bad bacteria) organisms.

Changes in your CO2level may suggest that you are losing or retaining

fluid, which causes an imbalance in your body’s electrolytes. CO2levels

in the blood are influenced by kidney and lung function. The kidneysare mainly responsible for maintaining the normal bicarbonate levels.The normal range is 20-29 mEq/L (milliequivalent per liter).



132 Diabetes Diet

Lower-than-normal levels may be due to the following:s !DDISONSDISEASEs $IARRHEA

s %THYLENEGLYCOLPOISONINGs +ETOACIDOSISs +IDNEYDISEASEs ,ACTICACIDOSISs -ETABOLICACIDOSISs -ETHANOLPOISONINGs 3ALICYLATETOXICITYSUCHASASPIRINOVERDOSE

Higher-than-normal levels may be due to the following:s "REATHINGDISORDERSs #USHINGSSYNDROMEs %XCESSIVEVOMITINGs (YPERALDOSTERONISM

The following conditions may also alter bicarbonate levels:

s !LKALOSISs $ELIRIUMs $EMENTIAs 2ENALTUBULARACIDOSISDISTALs 2ENALTUBULARACIDOSISPROXIMAL

H2O

2is a natural substance that can kill many “incurable” viruses.

It is a compound that fights cancer and heart disease.

Why aren’t doctors using this type of treatment?

Some doctors are using it. There are many doctors and hospitalsthat use this type of therapy. Check online for chelox (chelation)therapy. You can also call your doctor or local hospital.

35 Percent Food-Grade H2O

2 Must Be

1. handled carefully. (Direct contact will burn the skin.Immediate flushing with water is recommended.)

2. diluted properly before use.



134 Diabetes Diet

go at a slower pace can expect to progress more slowly. This programis not carved in stone and can be changed to fit each person’s needs.Those who have had transplants should not undertake an H

2O

2

program. H2O2 stimulates the immune system and could possibly cause a rejection of the organ. Do not take omega-3 (flax oil), vitamin C, or iron while you are doing this program.

DAY

NUMBER OF DROPS/TIMES PER

DAY

DAY


DAY

DAY


DAY

1 3/3 7 9/3 13 20/3

2 4/3 8 10/3 14 22/3

3 5/3 9 12/3 15 24/3

4 6/3 10 14/3 16 25/3

5 7/3 11 16/3

6 8/3 12 18/3

Maintenance Dosage

In most situations after the above 21 day program, the amount of H

2O

2can be tapered off gradually:

25 drops once every other day for 1 week25 drops once every third day for 2 weeks

25 drops once every fourth day for 3 weeks

This can then be reduced to between 5 and 15 drops per weekbased on how one feels. Those with more serious problems willoften benefit from staying on 25 drops three times a day for oneto three weeks, then tapering down to 25 drops two times daily until the problem is resolved (may take up to 6 months). Those

with chronic systemic Candidiasis may need to start with 1 drop

three times a day, then 2 drops three times a day before startingthe above schedule. It is important that H

2O

2 be taken on an

empty stomach. This is best accomplished by taking it either onehour before meals or two ½ hours after meals. If there is food inthe stomach, the reaction of H

2O

2on any bacteria present may




2

cause excess foaming, indigestion, and possibly even vomiting. Additionally, some animal research indicates that when H

2O

2

given orally combines with iron and small amounts of vitamin C

in the stomach, hydroxyl radicals are created (J Inorg Biochem89; 35(1):55-69).

The bleach-like aftertaste of H2O

2can be lessened by chewing

sugar-free gum. Some individuals taking H2O

2immediately before

bedtime have a difficult time getting to sleep because oxygen isbeing infused into their cells. The oral dosage schedule is basically the same for all conditions. (David G. Williams, “HydrogenPeroxide—Curse or Cure?”) http://educate-yourself.org/cancer/benefitsofhydrogenperozide17jul03.shtml

There Are Several Points to Keep in Mind

Some individuals experience an upset stomach. If this occurs,do not stop the program. Reduce your current dosage level until

the problem stops. Some people have been able to stop the nauseaby taking three or four lecithin capsules at the same time they takethe H

2O

2.

During the program, you may experience some healing pain. Asthe dead bacteria and toxins are released from your body, it may temporarily exceed your body’s capacity to eliminate them. (Thismay cause nausea.)

Detoxification sometimes can feel worse than the disease. Youmay get headaches, feel fatigued, be grouchy, get insomnia ordiarrhea, get skin sores, have cold or flu-like symptoms, feel nausea,and/or have body pains. This may last for a few days. If you get any of these reactions, you may want to reduce the amount of drops youare ingesting. Once you feel better, resume your normal dose.

Make sure you take vitamin E and Acidophilus Pearls with meals.These can make the oxygen therapy more effective. The acidophiluspearls will help re-establish the beneficial bacterial flora in thelower bowel. Vitamin E and acidophilus pearls will also help in theinternal production of hydrogen peroxide.



136 Diabetes Diet

Making and Using 3.5% Solution of H2O

2

A 3.5 percent solution can be made quite easily by first pouring 1

oz. of 35 percent H2O2 into a glass jar. To this, add 11 oz. of purifiedor distilled water. This will make 12 oz. of 3.5 percent H

2O

2. The

3.5 percent H2O

2has a variety of medicinal uses. Once you have

diluted it, you can use the diluted mixture for the following:

A. Three tablespoons mixed with a quart of non-chlorinated water makes a good enema or douche formula.

B. It can be used as a mouthwash. Put about ½ oz in your mouthand swish it around for a few seconds then spit it out. Yourmouth will be foaming for a minute or two just spit out thefoam as it appears. This will help get rid of gingivitis andtooth infections. Mix it with baking soda for toothpaste. Youcan also rinse your mouth out at night. This will whiten yourteeth and get rid of gum disease. Do not eat or drink for at

least 20 minutes after mouthwash. Brush your teeth up anddown with a sonic brush after the 20 minutes. This will helpremove any loose plaque.

C. It can be used as a foot bath for athlete’s foot. (Diabetics havefound relief from circulation problems by soaking their feet in 1 pt. of 3.5 percent peroxide mixed with 1 gal. of warmnon-chlorinated water for thirty minutes nightly.)

D. A tablespoon added to 1 cup of distilled water can be used asa nasal spray. Depending on the degree of sinus involvement,one will have to adjust the amount of peroxide used. Somehave used it at the full 3.5 percent diluted strength.

E. It can be added to your pet’s drinking water at the rateof 1oz of diluted (3.5%) H

2O

2to one quart of purified or

distilled water. NEVER give H2O2 to an epileptic pet. Sickcattle reportedly benefit from 1 pt. (of 3.5 percent) to each5 gal. of water.



Chapter 14Cancer Connection

Cancer Connection

In 2009, the National Institutes of Health estimated the 2008 overallannual costs of cancer were over $228.1 billion. That is almost doublethe cost in 2005. Today everyone from “Pink” to “The Cure” seem to becashing in on the “The Cancer Cure”. The problem is they are NOTteaching people how to prevent and cure cancer. In this chapter, I

will teach you how to protect yourself from this horrible disease. You

will finally be free from the fear of cancer forever!

According to the American Cancer Society, over 2.4 million new cases of cancer were diagnosed in 2008. This number includes all typesof cancer including skin cancer (ACS, Cancer Facts & Figures 2008).

Connection between Cancer and Trans-Fats: The connectionbetween cancer and trans fatty acids has been known since 1949.

Nobel Prize winner, V. Euler of Stockholm, a cancer researcher, andhis associates, wrote and published a book in 1949 in which they concluded that if the numerous and diverse symptoms associated

with various types of cancer were reduced to one commondenominator, it would be that “the fat lacks the ability to integrate inthe living tissue.” Trans-fatty acid is the name of the fat that cannot integrate in living tissue. It is bad fat.

Would you be surprised if I told you that you had cancer cellsin your body right now? This is absolutely true. All of us have cellsthat can turn cancerous at any time. It is very important that wetake the necessary steps to prevent cancer. I will teach you how toprevent cancer for the rest of your life.



139Cancer Connection

How B-17 Works

If you click on the below link, you will find the enclosed FDA letter. It is also attached at the end of this book. On page 2, thefourth point down the FDA clearly states:

Of those who presently are healthy with no clinical cancer at all, close to 100% (One Hundred Percent) can

expect to be free from cancer as long as they routinely obtain adequate amounts of vitamin B17 and presuming they are not subjected to an unnatural exposure to carcinogenic agents such as massive radiation. (http://

www.fda.gov/downloads/ICECI/EnforcementActions/ WarningLetters/1998/UCM066877.pdf)

What? Did the FDA just say that close to 100 percent of all people

could remain cancer free just by adding B17 to their diets? OMG! Why isn’t the whole world yelling this from the rooftops? Goodquestion. I am!



140 Diabetes Diet

You can get vitamin B17 through apricot seeds, alfalfa sprouts,millet, and many other foods (http://www.vitaminb17.org/foods.htm). Apricot seeds have the highest amount of B17. The way I take

them each day is I grind them up to a fine powder in a coffee grinder.Then I add 1 tablespoon of the apricot powder to 8 oz. of milk and abanana in a blender. I blend the mixture and drink it. You can addstrawberries or whatever you like to the smoothie. It is delicious.

Another way is to buy gel capsules (from www.vitacost.com ) and fillthem with the ground up apricot seeds. You will need to take eight a day that equals 1 tablespoon, which is about fifteen apricot seeds.This is the recommended dosage to prevent cancer. If you have hadcancer in the past you will want to at least double that dosage.

For those of you who have a hard time taking the apricot seeds, agood alternative is the (B-17) laetrile pills. They do not work as wellas the apricot seeds, but are a good alternative source of B-17. One100 mg pill of B-17 is equal to three apricot seeds. So a person without cancer would want to take 500mg per day. Personally, I have found that

the apricot seeds are cheaper and more effective. I have been takingthem for about three years.

When you first start taking B17, you may get headaches and youmay breakout with some sores. This is the normal detoxifying process.

Just hang in there; the headaches and sores will go away soon.

Non Cancerous Cells and Cancerous Cells

A normal healthy cell burns oxygen and glucose (blood sugar) forenergy and releases carbon dioxide. This healthy cell is functioningaerobically in the presence of sufficient oxygen. No anaerobic cell(cancer, Epstein Barr, herpes, mono, genital warts, etc.) can flourish, replicate, or even survive in this oxygen-rich environment.

An unhealthy or diseased cell is lacking sufficient oxygen but

will still produce energy by burning mainly glucose. This is very inefficient and a severe drain on the body. This energy burningprocess (sugar fermentation) releases mainly lactic acid and carbon monoxide instead of carbon dioxide.




This cell is functioning anaerobically (that means little to nooxygen is present.) Cancer, viral diseases, etc., flourish in this low ph, little to no oxygen environment. Anaerobic cells must work

harder than aerobic cells to produce energy from the glucose they metabolize. Therefore, anaerobic cells burn much more glucose toproduce the same amount of energy as aerobic (healthy cells).

Cancer cells exhibit this anaerobic mode of metabolism whichincludes, no to low amounts of oxygen, high glucose consumption,carbon monoxide and high lactic acid production. Cancer cells thrive in this high sugar, no to low oxygen environment but cannot exist in the opposite condition of high oxygen levels, low sugar mode of healthy cells.

Dr. Otto Warburg, was a biochemist in cancer research. He wonthe Nobel Prize in Medicine for proving that a cancer cell cannot exist in an oxidizing, healthy cell. Dr. Warburg was the directorof the Max Planck Institute for Cell Physiology in Germany. In

“The Prime Cause and Prevention of Cancer” 1967, Dr. Warburg proposed that normalizing the metabolism of cancer cells was thekey to effective cancer treatment and the means to accomplishthis was to increase the oxygen content of the cells. Source: http:// healingtools.tripod.com/primecause1.html and http://healingtools.tripod.com/primecause2.html

Dr. Warburg stated that as the first priority of treatment, “—all

growing body cells be saturated with oxygen” and the second priority was to avoid further exposure to toxins. There are many causes of cancer, but there is only one prime cause . . . The lack of oxygen at the cellular level.

Dr. Warburg’s second priority to avoid further exposure to toxinsis more difficult. We are exposed to toxins every day in the food

we eat, water we drink and air we breathe. Every foreign invader

that enters the body must be oxidized to pass through the body.This uses valuable oxygen resources. Oxygen that is needed forproper functioning. The more toxins that are in the body theless oxygen there is for normal body functioning. Toxins suck the



142 Diabetes Diet

oxygen right out of our bodies. (http://www.balancedforhealth.com/causeofcancer.htm)

These toxins include but are not limited to processed foods andpreservatives, food dyes, hydrogenated and partially hydrogenatedfoods, soy products, canola oil, vegetables oils (most turn rancidalmost immediately upon ingestion), polluted water, chlorine,fluoride, lead, aluminum, mercury poisoning from fish products,polluted air, smoking, excessive alcohol consumption, vitamindeficiencies, pesticides, bleaching of napkins, toilet paper, excessiveconsumption of monounsaturated and polyunsaturated fats, etc.Toxins take a large amount of our available oxygen.

It is important that we add more oxygen into our lives andeliminate as many toxins as possible. I am not saying to change your

whole way of living, just make different choices in what you allow to enter your body. Oxygen can be added into your body through many sources including an oxygen machine, food-grade hydrogen

peroxide (H2O2), and/or milk of magnesia.

Oxygen deficiency plays an important part in cellularcontamination. Oxygen is a powerful detoxifier, and when itsquantity is deficient, toxins begin to devastate body functions anddeplete the body of life-giving energy. Without oxygen, there can be no nourishment. Without nourishment, no heat and no energy can be created and the body cannot purify itself (http://www.

balancedforhealth.com/causeofcancer.htm).

Oxygen, in any form, is not patentable. In other words, there is no big money in oxygen treatment!

MediZone International, a Canadian based company, has applied tothe FDA to commence studies on the effects of increased oxygenationon viruses. They specifically mention AIDS, hepatitis, and herpes. At

the same time, they are applying to patent a procedure whereby they can purify blood through a thin film ozone process. Studies startedin Italy early in 1998. This company proves the same thing Dr. Otto Warburg proved in the 1930s—increased oxygenation kills viruses .




I found one patent: http://www.oxygentherapyexperts.com/oxyfiles/oxy00440.html.

References: Prepatent: http://www.oxygenhealth.com/oxyfiles/OXY00605.HTM

2010 update: http://biz.yahoo.com/e/100811/mzei.ob10-q.html Article: http://www.fourwinds10.com/siterun_data/health/holistic_alternative_medicine/news.php?q=1199157545

Dr. Parris Kidd has stated: “Oxygen plays a pivotal role in theproper functioning of the immune system; i.e. resistance to disease,bacterial, and viruses.”

Dr. Stephen Levine stated: “We can look at oxygen deficiency asthe single greatest cause of all disease.” Thus, the development of a shortage of oxygen in the blood could very well be the startingpoint for the loss of the immune system and the beginning of feared

health problems such as cancer, leukemia, AIDS, candida, seizures,and nerve deterioration.

Dr. Freibott explains why oxygen and oxidation is so vital: “It isthe lack of oxygen in proper amounts in the system that preventsoxidation and oxygenation, which energizes the cells to biologicalregeneration. These processes are the foundation of life and death.If the normal environment of the cell can be maintained, it will

not lose its growth and reproduction potential. Sub-oxygen createssub-oxidation.”



Chapter 15Heart and Vein Cleaners

Aspirin can reduce the risk of heart attack by up to 50%. Dosage is 80 mg (one baby aspirin) per day. Aspirin reduces inflammationin arteries and works as a blood thinner.

Chromium is essential for the metabolism of carbohydrates. It also helps regulate the metabolism of our blood sugar. Otherbenefits include controlling fat and cholesterol levels in theblood. If adequate amounts are provided to the body, it can help

to prevent hypertension or high blood pressure. Dosage is 500to 1,000 mcg per day.

Coenzyme Q10 (CoQ10) is the energy generator of all cells, it enhances the heart’s pumping ability. Caution: CoQ10 may decrease the effectiveness of blood-thinning medication. Dosageis 200 mg per day. Satin drugs (cholesterol medication) eliminateCoQ10 from the body.

Folic acid is a B vitamin that helps prevent the formation of homocysteine, an amino acid that damages artery linings. Dosageis 400 mcg per day.

Food Grade H2O

2helps separate blood clots so that the blood flows

smoothly. Destroys bacteria that cause vein lesions. Oxygenates cells.

Hawthorn is an herb that strengthens heart contractions andreduces blood pressure by relaxing blood vessels. Caution: Don’t use hawthorn if you have low blood pressure. Dosage is 160 to900 mg per day.



145Heart and Vein Cleaners

L-carnitine improves mental performance, helps to slow downthe aging process, reduces feelings of hunger and weakness,helps to avoid deficiency of protein or amino acids in the diet,

improves fat oxidation by efficient energy release obtained fromburning fat, is used as a treatment for intermittent claudication,decreases symptoms of depression, helps in preventing cataracts,is used to prevent and treat patients with kidney disease, helpsthose on dialysis, transfers long-chain fatty acids, triglyceridesinto mitochondria (a cell’s energy powerhouse), where they may be oxidized to produce energy, helps to stop heart diseaseincluding congestive heart failure (CHF), lowers high cholesterol,and intermittent claudication. Dosage is 1,500 to 3,000 mgper day.

Lemon dissolves and clears plaque in arteries.

Magnesium regulates blood pressure and heart rate. It alsoeliminates acid from the body. Caution: Don’t take magnesium

if your blood pressure is low. Dosage is 400 to 500 mg per day.

Nattokinase works by preventing blood clots from forming. It dissolves existing blood clots; dissolves fibrin; enhances thebody’s production of plasmin and other clot-dissolving agents,including urokinase; inhibits ACE (angiotensin-convertingenzyme), producing a lowering effect on blood pressure; helpsprevent hardening of arteries; helps stop cerebral hemorrhage

or infarction; reduces or eliminates hemorrhoids and varicose veins, senile dementia, diabetes, fibromyalgia, muscle spasms;promotes fast healing; stops chronic inflammation. In additionto its plasmin-like properties, it also enhances the body’s ownproduction of plasmin. (Blood clots or thrombi form whenstrands of protein called fibrin accumulate in blood vessels.)Dosage is 2000 fu per day.

Niacin works by increasing HDL “good cholesterol” and reducingLDL “bad cholesterol”. Dosage is 3000 mg time release per day.Source Naturals sells a good product. If you develop flushing ordiarrhea reduce your dosage.



146 Diabetes Diet

Omega-3 fatty acids is found in flaxseed oil, increase HDL (good)cholesterol, decrease LDL (bad) cholesterol and triglycerides,reduce the risk for arrhythmia (abnormal heartbeat), also help

to reduce blood pressure. Dosage is 1 tablespoon of flaxseedoil per day.

Vitamin B12 inhibits harmful homocysteine formation (see above).Dosage is 500 to 1,000 mcg per day.

Vitamin B6 helps the brain function and helps the body convert protein to energy. Dosage is 400 to 500 mg per day.

Vitamin D3 helps prevent inflammation, reduces heart attack andstroke risk in people with high blood pressure. Also helps toprotect against heart failure. Dosage is 400 to 800 IU per day.

Vitamin E is a powerful antioxidant. It neutralizes free radicals inthe body that cause tissue and cellular damage. Vitamin E also

contributes to a healthy circulatory system and aids in properblood clotting and improves wound healing. Dosage is 400 IUper day.



Chapter 16 Adrenal Function

Adrenal Function

A simple test for adrenal function. Look into a mirror. Take alight and shine it into the side of your eye. The black pupil in youreye will go small; keep shining it. If the black pupil starts to get larger, you more than likely have an adrenal problem. If it stayssmall, more than likely, your adrenal gland is functioning properly.Gaia Herbs Extra Strength Adrenal Health is a good product for

adrenal health. Dosage is 2 pills per day.

Adrenal glands (also known as suprarenal glands) arethe triangular-shaped endocrine glands that sit on top

of the kidneys. They are mainly responsible for releasinghormones in conjunction with stress through the synthesisof corticosteroids and catecholamines, including cortisoland adrenaline (epinephrine), respectively. (Wikipedia )

They have two parts: the cortex and the medulla. The cortexis the outer wrapping of the gland. It produces cortisol, whichis a powerful anti-inflammatory hormone. Cortisol controlsinflammation. Cortisol levels in the body affect thyroid function,high blood pressure, sugar levels, diabetes, weight gain, light headedness, allergies, wound healing, asthma, arthritis and lupus,

just to name a few.

The medulla, which is the inner part, pours out epinephrine(adrenaline) and norepinephrine (stress hormone). Thesehormones speed up the body’s metabolism in order to help us tocope with stress. These are two of the most important hormones in



149 Adrenal Function

blackstrap molasses, sunflower seeds, whole grains, almonds, pecans,hazelnuts, oats, brown rice, millet, white and red beans, wild rice,beet greens, lentils, lima beans, and peaches.

How can I improve my thyroid function? Take 1 tablespoon of flaxseed oil each day, and eat potassium-rich foods. Healthy (good)fats are great for the thyroid. Drink coconut milk, eat coconut meat (the white part) and take flaxseed oil each day to help boost yourhealth and metabolism. Kelp is an excellent source of potassium.

You can fill up an empty vitamin gel capsule with kelp. One pill a day is all you will need. Or if you prefer, sprinkle a little on your food.

Potassium Content of Selected Foods

Milligrams (mg) per 100 g edible portion (100 g = 3.5 oz)

Dulse 8,060 mg Spinach 470 mg

Kelp 5,273 mg English walnuts 450 mg

Sunflower seeds 920 mg Millet 430 mg

Wheat germ 827 mg Beans, cooked 416 mg

Almonds 773 mg Mushrooms 414 mg

Raisins 763 mg Potato with skin 407 mg

Parsley 727 mg Broccoli 382 mg

Brazil nuts 715 mg Kale 378 mg

Peanuts 674 mg Bananas 370 mg

Dates 648 mg Meats 370 mg

Figs, dried 640 mg Winter squash 369 mg

Avocados 604 mg Chicken 366 mg

Pecans 603 mg Carrots 341 mg

Yams 600 mg Celery 341 mg

Swiss chard 550 mg Radishes 322 mgSoybeans, cooked 540 mg

Garlic 529 mg



Chapter 17Synthetic and Animal Insulin

Animal Insulin

For years, the insulin used by people with diabetes was producedfrom the pancreases of pigs and cows. Synthetic human insulinderived from genetically engineered bacteria first became availablein the 1980s, Today, all insulin available in the United States ismanufactured in a laboratory. The development of synthetic humaninsulin was good for those who were allergic to animal insulin.

Most people found it easier to manage their diabetes using animalinsulin.

Synthetic Insulin

For many years, there were only two companies that made all theinsulin sold in the United States for humans, cats, dogs, and otheranimals. Their names are Eli Lilly and Novo Nordisk. Now there

are many other companies making generic insulin. Always ask yourpharmacist what lab your insulin is coming from. Some genericinsulin has been shown to promote cancer growth (http://www.naturalnews.com/027671_diabetes_drugs_cancer.html).

Diabetics Not Told of Synthetic Insulin Risk

The majority of people who take synthetic insulin have a very hard

time controlling their insulin levels and can easily lapse into a coma. Iknow this firsthand as my grandmother had several insulin related “coma”attacks before she finally died from one. She was a Type 2 diabetic.



152 Diabetes Diet

This report states that in many cases where the patient hadcomplained to their doctor, the patient felt his fears and complaints

were ignored. Scource: http://members.tripod.com/diabetics_

world/BDA_Human_Animal_Coverup.htm

s 4HESINGLEMOSTIMPORTANTCOMPLAINTWASTHESUDDENONSETof comas.

s !SECONDPROBLEMWASPERSONALITYCHANGESMOSTLYNOTICEDby partners and colleagues.

s !THIRDANDOFGREATCONCERN TO THEASSOCIATIONWASAbreakdown in relationship between the diabetics whomanage their illness and the professionals who advise themand prescribe their insulin.

s 4HEREWASALSOSTRONGEVIDENCETHATTHEPROBLEMSWEREREVERSIBLEs /NElFTHOFTHEPATIENTSINTHESURVEYSWITCHEDBACKTOANIMAL

insulin. Of these only 1% said there was no improvement when they returned to animal insulin. 99% had improvement with animal insulin. Many doctors refused to change them

back or told them erroneously there was no longer an animalalternative.s h#ORRESPONDENTS REPORTED THECONSEQUENCESOF LOSS OF

control of the diabetes, deterioration in general health oraccidents meant increased dependence on others and lossof confidence about controlling the diabetes so that there

was fear of going out alone, going to bed or driving.”

If you are taking synthetic insulin, you may want to switch to animal insulin until you have completely eliminated diabetes from

your life. Consult your doctor.



153Synthetic and Animal Insulin

Sugar Substitutes

Aspartame. Better known by the brand names Equal and NutraSweet,

is an artificial sweetener found in many foods and beverages.It’s roughly two hundred times sweeter than sugar, low in calories,and does not promote tooth decay. Read this article: http://www.sweetpoison.com/aspartame-side-effects.html. Do not eat this sugarsubstitute under any circumstances.

Do not use any synthetic sugar substitutes. Examples are dextrose,maltodextrin, sucralose, and/or saccharin. Read this article: http://

www.womentowomen.com/healthyweight/splenda.aspx.

Stevia. Natural stevia sweeteners are generally derived fromthe leaves of Stevia rebaudiana, a plant native to South and Central

America. The extract of this plant produces a unique taste that is upto three hundred times sweeter than sugar, although some productsmay have a slightly bitter flavor. May increase sugar levels.

Xylitol. Found naturally in some fruits and vegetables, xylitol is asugar alcohol commonly used in sugar-free gum and candies. Xylitoltastes very similar to sugar and can be used to sweeten beverages,baked goods, and other foods. It has also been shown to reducetooth decay. Xylitol is very toxic to dogs. I do not recommend thissugar substitute unless you are chewing gum.

Honey. Is high in calories and can make sugar levels spike. I donot recommend this as a sugar substitute.

Blue Agave. This naturally sweet substance comes from the agaveplant. It has a number 11 score on the glycemic index.

In my opinion, Blue Agave is the best sugar substitute.



Chapter 18Health Tips

Acetaminophen Warning

Paracetamol is the key ingredient in many drugs. It isabbreviated APAP. It is widely used for the relief of pain, fever, andheadaches. Unlike the painkillers aspirin and ibuprofen, it is not an anti-inflammatory drug.

Overdoses of acetaminophen can cause liver damage which can

lead to death. While thought of as safe at recommended doses,in some individuals, a normal dose can cause death through liverfailure. The risk is worsened by those who ingest alcohol, statin(cholesterol) drugs and/or other liver stressors.

Acetaminophen toxicity is the number one cause of acuteliver failure in the Western world. It also accounts for most drugoverdoses in the United States. Once again the FDA is ignoring a

very serious health threat.

Here are some of the drugs that contain acetaminophen: Abenol, Abensanil, Acamol, Accu-Tap, Acephen, Aceta, Acetagesic, Acetalgin, Actamin, Actimol, Actifed, Actamin, Algotropyl, Allay, Allerest, Alpiny, Alpinyl, Alvedon, Amacodone, Amadil, Aminofen, Anacin, Anacin-3, Anaflon, Anapap, Anelix, Anexsia, Anhiba, Anodynos, Anolor, Anoquan, Apacet, Apadon, Apamid, Apamide,

APAP w/Codeine, Apo-acetaminophen, Arthritis Pain Formula, Aspirin Free Anacin, Aspirin-Free Bayer, Aspirin Free PainRelief, Atasol, Axocet, Bayer Select, Bancap, Banesin, Benadryl,Ben-u-ron, Bickie-mol, Biogesic, Bucet, Bupap, Butapap, Calpol,Capital w/Codeine, Captin, Cepacol, Cetadol, Clixodyne, CoGesic,



155Health Tips

Conacetol, Contac, Coricidin, Crocin, Dafalgan, Dapa, Darvocet,Datril, DayQuil, Depon, DHC Plus, Di-Gesic, Dimetapp, Dimindol,Dirox, Disprol, Dolacet, Dolene AP-65, Doliprane, Dolo, Dolprone,

Dristan, Drixoral Plus, Dularin, Duradrin, Duradyne, Dymadon,Dynafed, Dypap, Elixir, Elixodyne, Endocet, Endolor, Enelfa,Eneril, Esgic, Eu-Med, Excedrin, Exdol, Febridol, Febrilix, Febrinol,Febro-Gesic, Febrolin, Femcet, Fendon, Fevor, Finimal, Feverall,Few Drops, Fibi, Fibi plus, Fioricet, Formula 44, Gelocatil, Gelpirin,Genapap, Genebs, Goody’s, Hedex, Homoolan, Hycotab, Hydrocet,Hydrogesic, Hy-Phen, I.D.A., Injectapap, Janupap, Korum, Lekadol,LemSip, Lestemp, Liquagesic, Liquiprin, Lonarid, Lorcet, Lortab,Lupocet, Lyteca, Mapap, Margesic, Maranox, Medigesic Plus,Momentum, Multin, Midol, Milidon, Naldegesic, NAPA, Napafen,Napap, Naprinol, Nealgyl, Nebs, Neopap, Neotrend, Nobedon,Norcet, Norco, Ny-Quil, Oraphen-PD, Ornex, Ortensan, Oxycet,Pacemo, Painex, Paldesic, Pamprin, Panado, Panadol, Panaleve,Panlor, Panamax, Panasorb, Panets, Panex, Panodil, Panofen,Papa-Deine, Paracet, Parol, Paracetamol, Paracetamolo, Parcetanol,

Parapan, Paraspen, Parelan, Paratabs, Paralen, Parmol, Pasolind,Pedric, Percocet, Percogesic, Phenaphen, Phendon, Phrenilin,Plicet, Premsyn PMS, Prompt, Propacet 100, Proval #3, PyongSuCetamol, Pyregesic-C, Pyrinazine, Redutemp, Repan, Rivalgyl,Robigesic, Robitussin, Rounox, Roxicet, Roxilox, Salzone, SK-Apap,St. Joseph Aspirin-Free, St. Joseph Cold Tablets for Children, St.

Joseph Fever Reducer, Sedapap, Servigesic, Silapap, Sinarest,Sine-Off, Singlet, Sinutab, Snaplets-FR, Sominex, Stagesic,

Sudafed, Supac, Suppap, Synalgos, Tachipirina, Talacen, Tamen,Tapanol, Tabalgin, Tapar, Tavist, Temlo, Tempanal, Tempra,Tencon, TGesic, TheraFlu, Tibinide, Tibizide, Tisin, Tisiodrazida,Tizide, Tralgon, Triad, Triaminic, Triaprin, Tussapap, Tycolet,Tylenol products, Tylox, Uphamol, Ultracet, Valadol, Valgesic,

Valorin, Vanquish, Vicks, Vicodin, Wygesic, Xcel, Zebutal, Zerlor,Zicam, Zydone.

Don’t take a chance on ingesting these products. To avoid liverdamage, stop all use of these products immediately. (http://www.jci.org/ articles/view/35958 and http://www.emaxhealth.com/1020/82/32035/acetaminophen-may-carry-strong-warning.html)



157Health Tips

it 15 to 30 minutes before breakfast. Lemonaid is made by mixing1oz of fresh sqeezed lemon with 8oz of purified water. Sweeten totaste. Rinse mouth out with water after drinking. This will protect

the enamel on your teeth.

This blood pressure and cholesterol tonic is used to dissolvecholesterol out of your clogged arteries in just days or weeks. It is called Cardio Vital Plus. For more information or to order, callBiowell at 1-800-877-2434.

Food grade hydrogen peroxide H2

O2

dissolves blood clots. It isespecially effective in dissolving lung blood clots. I know this first handas my sister had two large blood clots in her lungs. Her doctors put heron Coumadin (a very dangerous drug) and said to hope for the best.Coumadin is supposed to stop future clots from forming but does NOT get rid of the ones you have. The doctors told her it would be at least six months before the large blood clots in her lungs would dissolved.My sister started taking a mixture of 3 drops of pure strength H

2O

2in

8 oz. of distilled water in the morning. After two weeks of taking theH2O

2mixture, she had another x-ray of her lungs. The large blood

clots that were in her lungs miraculously disappeared. The doctorscould not believe their eyes and did all kinds of tests trying to find theblood clots. They finally told my sister it was their opinion the bloodclots had dissolved. It’s been over 6 months since then, and my sisteris doing great! No more coumadin and no more blood clots.

Another good product is nattokinase. Nattokinase is a fermented(good) soy product. It will begin scrubbing away dangerous blood clotsin as little as two hours. It clears arteries fast and improves circulation.It can lower blood pressure by 10 to 20 percent in two weeks. Makesure to get the one made from fermented soybeans. You can buy this at

Vitacost.com for about $12. Never ingest any unfermented soy product (http://www.hecgroup.com/english/products/nattokinase.html)!

Lower Back Pain In The Morning

This can be caused by sugar level fluctuations, kidney and/orliver strain. Take one 1,620 mg Natures Way dandelion root capsuleper day. This should eliminate your morning lower back pain.



158 Diabetes Diet

Magnesium Tip

Did you know if you added 500 mg of magnesium to your diet each

day, you could reduce or eliminate many health problems present and future? Magnesium can regulate blood pressure, sugar levels,neutralize acid, strengthen bones, and eliminate migraines.

Muscle Pain Tip

Genacol Instant is a great product to use on muscle pain. Just rubit on, and the pain disappears almost immediately. You can order

it at www.healthquestusa.com or call them at 1.800.577.3729.

Another way to relieve muscle pain is to add 1 to 2 cups of EpsomSalts to your bath water. Soak for at least 30 minutes.

If you suffer from muscle cramps take 2000mg of magnesiumand 1400mg of calcium each day. Taking magnesium and calciumin a 3 to 2 ratio eliminates most muscle cramps.

Perfect Health Tip

The Aqua-Chi machine is amazing. Everyone I know who hasused this machine is now completely pain free. Click on this link now http://www.aquachifootbath.com/index.htm Read about this amazingproduct. Do not buy this product if you have had an organ transplant. BioEnergiser is a good alternative if you need one that is cheaper.

Make sure you take extra calcium and magnesium when usingthis product. One of the only downsides to this machine is that it does pull small amounts of calcium and magnesium out of yourbody. This is due to the fact that lead deposits itself in bones. As themachine pulls the lead from your bones small amounts of attachedcalcium and magnesium come out with the lead. If you take a littleextra calcium and magnesium you will be fine. People over 40

should take 1200mg of calcium and 1500mg of magnesium.

I had hip pain for over five years. I started using the Aqua-Chi,and after two uses, my hip pain disappeared. I stopped using themachine for two months, and my hip pain returned. As soon as I



159Health Tips

resumed using the Aqua-Chi, the pain went away. This product inmy opinion is absolutely amazing!

Ridges on Nail Tips

This is caused by a vitamin B deficiency. Buy NSI Ultra B toeliminate nail ridges.

Stomach Acid Tip

It is VERY important to eliminate all excess acid in your body. Excessacid is very destructive and must be dealt with immediately. One glassof fresh coconut milk a day will eliminate almost all gas (acid).

Acidophilus is also very important to take every day. A good oneis called Probiotic Acidophilus by American Health. It can be foundin the refrigerator at the health section of a store. If you cannot locate this product try to find an acidophilus with many strains (at

least 3) and billions of organisms.

While at the office or on the road, papaya pills or dehydratedapple slices are easy to carry and eliminate acid fast.

If you eat just one peeled Fuji or Gala apple each day, you cangreatly reduce and/or eliminate stomach acid. If you have a badcase of acid, you may want to eat more than one apple a day and

drink at least 1 glass of fresh coconut milk.

A good rule of thumb is when you feel acid in your stomach,drink fresh coconut milk or eat an apple.

Add apples to your meal. This small little step can help eliminateacid before it starts.

If you have problems with acid when you lay down, drink coconut milk or eat one or two pieces of Fuji of Gala apple before going tobed. This will greatly reduce or eliminate your acid.

Also take calcium, magnesium, and potassium supplements eachday. These foods and supplements neutralize acid fast!



160 Diabetes Diet



161Health Tips



162 Diabetes Diet



Glossary of Terms

From Wikipedia

Cellulose Gel is made of the same ingredient as cellulose gum. It is made from the cellulose of plants usually wood pulp or cotton. It mimics fat but your body does not absorb it. It helps to stabilize foodsso they do not separate. It is mainly used in low fat foods. As cellulosegum passes through the human’s digestive system intact it providesno negative side effects, it can be considered completely safe.

Desaturase is an enzyme that removes two hydrogen atoms froman organic compound, creating a carbon/carbon double bond.

Desaturases are classified as:

s DELTAINDICATINGTHATTHEDOUBLEBONDISCREATEDATAlXEDposition from the carboxyl group of a fatty acid (for example,Δ9desaturase creates a double bond at the 9th position fromthe carboxyl end).

s OMEGAEGω3desaturase)—indicating the double bondis created between the third and fourth carbon from the

methyl end of the fatty acid.

In the biosynthesis of essential fatty acids, an elongase alternates with different desaturases (for example, Δ6desaturase) repeatedly inserting an ethyl group, then forming a double bond.

Dihomo-γ-linolenic acid (DGLA ) is a 20-carbon ω-6 fatty acid.In physiological literature, it is given the name 20:3 (ω-6). DGLA

is a carboxylic acid with a 20-carbon chain and three cis doublebonds; the first double bond is located at the sixth carbon fromthe omega end. DGLA is the elongation product of y-linolenicacid (GLA; 18:3, ω-6). GLA, in turn, is a de-saturation product of linoleum acid (18:2, ω-6).



164 Diabetes Diet

Dimethyl sulfoxide (DMSO) is the organ sulfur compound withthe formula (CH

3)

2SO. This colorless liquid is an important polar

aprotic solvent that dissolves both polar and non-polar compounds

and is miscible in a wide range of organic solvents as well as water.It has a distinctive property of penetrating the skin very readily, sothat one may taste it soon after it comes into contact with the skin.Its taste has been described as oyster—or garlic-like.

Dismutation ( plural dismutations ) (biochemistry) A disproportionation reaction, especially in a biological context,in which oxidized and reduced forms of a chemical species areproduced simultaneously.

Diuresis may refer to:

s 5RINEPRODUCTIONASANASPECTOFmUIDBALANCEs %XCESSIVEURINEPRODUCTIONSEEPOLYURIA

Eicosanoids are signaling molecules made by oxidation of twenty-carbon essential fatty acids, (EFAs). They exert complexcontrol over many bodily systems, mainly in inflammation orimmunity, and as messengers in the central nervous system. Thenetworks of controls that depend upon eicosanoids are among themost complex in the human body.

Eicosanoids derive from either omega-3 (ω-3) or omega-6 (ω-6)

EFAs. The ω-6 eicosanoids are generally pro-inflammatory; ω-3’s aremuch less so. The amounts and balance of these fats in a person’sdiet will affect the body’s eicosanoid-controlled functions, witheffects on cardiovascular disease, triglycerides, blood pressure, andarthritis. Anti-inflammatory drugs such as aspirin and other NSAIDsact by downregulating eicosanoid synthesis. There are four familiesof eicosanoids—the prostaglandins, protacyclins, the thromboxanesand the leukotrienes. For each, there are two or three separate series,

derived either from anω-3 orω-6 EFA. These series’ different activitieslargely explain the health effects of ω-3 and ω-6 fats.[1][2]



165Glossary of Terms

Hyperinsulinemia , or hyperinsulinaemia is a condition whichthere is excess levels of insulin circulating in the blood than expectedrelative to the level of glucose.

Linoleic acid (LA) is an unsaturated omega-6 fatty acid. It is acolorless liquid at room temperature. In physiological literature,it is called 18:2(n-6). Chemically, linoleic acid is a carboxylic acid

with an 18-carbon chain and two cis double bonds; the first doublebond is located at the sixth carbon from the omega end.

Linoleic acid is one of two essential fatty acids that humans andother animals must ingest for good health because the body requiresthem for various biological processes, but cannot synthesize themfrom other food components.[3] The word linoleic comes from theGreek word linon (flax). Oleic means of, relating to, or derived from oil or olive or of or relating to oleic acid since removing the omega-6 doublebond produces oleic acid.

Lipid peroxidation: refers to the oxidative degradation of lipids.It is the process whereby free radicals “steal” electrons from thelipids in cell membranes, resulting in cell damage. This processproceeds by a free radical chain reaction mechanism. It most oftenaffects polyunsaturated fatty acids, because they contain multipledouble bonds in between which lie methylene—CH2—groups that possess especially reactive hydrogens. As with any radical reactionthe reaction consists of three major steps: initiation, propagation

and termination.

Norepinephrine (INN) (abbreviatednorepi orNE) ornoradrenaline (BAN) (abbreviated NA or NAd) is a catecholamine with multipleroles including as a hormone and a neurotransmitter.[2]

As a stress hormone, norepinephrine affects parts of thebrain where attention and responding actions are controlled.

Along with epinephrine, norepinephrine also underlies thefight-or-flight response, directly increasing heart rate, triggeringthe release of glucose from energy stores, and increasing bloodflow to skeletal muscle. Norepinephrine can also suppress



166 Diabetes Diet

neuroinflammation when released diffusely in the brain fromthe locus ceruleus.[3]

When norepinephrine acts as a drug it increases blood pressureby increasing vascular tone through α-adrenergic receptoractivation. The resulting increase in vascular resistance triggers acompensatory reflex that overcomes its direct stimulatory effectson the heart, called the baroreceptor reflex, which results in adrop in heart rate called reflex bradycardia.

Oxidative Stress represents an imbalance between the productionand manifestation of reactive oxygen species and a biologicalsystem’s ability to readily detoxify the reactive intermediates or torepair the resulting damage. Source: Wikipedia

Pentanoic acid or Valeric acid, is a straight-chain alkylcarboxylic acid with the chemical formula C

5H

10O

2. Like other

low-molecular-weight carboxylic acids, it has a very unpleasant

odor. It is found naturally in the perennial flowering plant valerian(Valeriana officinalis ), from which it gets its name. Its primary useis in the synthesis of its esters. Volatile esters of valeric acid tend tohave pleasant odors and are used in perfumes and cosmetics. Ethyl

valerate and pentyl valerate are used as food additives because of their fruity flavors.

Valeric acid has a similar structure to both GHB and the

neurotransmitter GABA. It differs from valproic acid simply by lacking a 3-carbon side chain.

Peroxidation (lipid) refers to the oxidative degradation of lipids.It is the process whereby free radicals “steal” electrons from thelipids in cell membranes, resulting in cell damage. This processproceeds by a free radical chain reaction mechanism. It most oftenaffects polyunsaturated fatty acids, because they contain multiple

double bonds in between which lie methylene—CH2—groups that possess especially reactive hydrogens. As with any radical reactionthe reaction consists of three major steps: initiation, propagationand termination.



167Glossary of Terms

Stearic acid (first syllable pronounced either steer or stair ) or 18:0 is a saturated fatty acid with the formal IUPAC name octadecanoic acid. It is a waxy solid, and its chemical formula is C

18H

36O

2, or

CH3(CH2)16COOH. Its name comes from the Greek word stéar (genitive: stéatos ), which means tallow. The salts and esters of stearicacid are called stearates.

Tocopherols (or TCP) are a class of chemical compoundsof which many have vitamin E activity. It is a series of organiccompounds consisting of various methylated phenols. Because the

vitamin activity was first identified in 1936 from a dietary fertility factor in rats, it was given the name “tocopherol” from the Greek

words “τόκος” [birth], and “φέρειν”, [to bear or carry] meaningin sum “to carry a pregnancy,” with the ending “-ol” signifyingits status as a chemical alcohol. alpha -Tocopherol is the mainsource found in supplements and in the European diet,[citation needed ] while gamma -tocopherol is the most common form inthe American diet.[1] The compound α-tocopherol, a common

form of tocopherol added to food products, is denoted by the Enumber E307. Tocotrienols, which are related compounds, alsohave vitamin E activity. All of these various derivatives with vitaminactivity may correctly be referred to as “vitamin E.” Tocopherolsand tocotrienols are fat-soluble antioxidants but also seem to havemany other functions in the body.

-builds-muscle-cholesterol-and-the-big-fat-lie/ and Stroke Statistics—2010 Update:

A Report from the American Heart Association Statistics Committee and StrokeStatistics Subcommittee.com/side-effects-fish-oil.html.htm



Index

A

abdominal ultrasound, 118, 122acetaminophen, 154

acetylcholinesterase inhibitor, 97acid, 64, 104, 109, 167causes, 108interference with RBC function,

8stomach, 159

acidophilus pearls, 104, 135Acres U.S.A., 93adrenal

function, 147–48glands, 147–48

advanced lipid peroxidation end-product (ALE), 54

agave, 153 American Cancer Society, 137American Journal of Clinical

Nutrition (AJCN ), 30amino acids, 57, 144–45anaerobic

cells, 140–41diseases, 138meaning, 51metabolism, 141organisms, 51, 128, 131

antibodies, 9

antinutrients, 82–83apricot seeds, 100, 138, 140aqua-Chi, 158–59

Arnot, Bob, 63arteries, 57, 96

accumulation of fats, 15, 75,157

blockages, 8blood in, 7

clearing of, 157hardening of, 64, 74, 145 See also atherosclerosis

lesions in, 12, 96aspartame, 153atherosclerosis, 25, 29, 74. See also

arteries, hardening of autoimmune diseases, 28autonomic response, 58

Avandia, 6–7

B

baby aspirin, 29–31, 144bacteria

aerobic organism, 128anaerobic organism, 51, 128,

138bone and marrow, 98hydrogen peroxide treatment,

126–27, 134insulin derived from, 151stomach, 77

bad cholesterol. See cholesterol,low-density lipoprotein

(LDL)beta cells, 3–5, 112bile, 110–11, 113–15, 118–19bilirubin, 110bleached, 5



170 Diabetes Diet

blood, whole, 7blood cells

platelet, 7, 95–96

appearance and function, 9effect of canola oil to, 95effect of vitamin E deficiency to, 96

reaction to cell injury, 74red (RBC)

effect of soybeans to, 83negative charge on, 8structure and function, 7

white (WBC), 9antibody production, 9function, 8

blood-sugar. See glucose, bloodbread, enriched wheat, 6

C

calciumalkalinity of, 8, 108–9blocked uptake of, 83deposits, 113, 129, 131interference in absorption, 20loss of, 82sources of, 76, 100, 148supplement, 125

cancer, ixbreast, 58, 63, 82, 105cells, 138, 140–41connection with trans fats, 63,

68, 137link to canola oil, 94link to oxygen deficiency, 138,

141

link to trans fat, 64in pets, 100prevention of, 12, 16, 76, 89prime cause, 138, 141statistics, 137

thyroid, 82canola oil

ancient processing of, 92

basic chemical information, 92current processing, 93depletion of vitamin E, 95effects on immune system, 95,

97facts, 91health problems caused by,

93–94high glycoside level, 95

capillaries, 7–8, 29, 41, 94capric acid, 75carbohydrate, 15–17carbon dioxide (CO

2), 131

carcinogen, 46, 93cardiovascular disease (CVD), 24,

57, 92, 129, 164cell

basic features, 11theory, 10wall, 9–11, 50

function, 9–10structure, 11trans-fatty acids, 4

Celsius, 47, 70chelox therapy, 131

chloride, 76cholesterol

cell wall lipid, 4, 9composition, 13functions, 12high-density lipoprotein (HDL),

13–14, 44, 63–64, 146, 148low-density lipoprotein (LDL),

13, 45, 63–64, 146, 148lowering measures, 16, 23, 27,

76, 101, 130, 157normal levels, 21



171Index

very low-density lipoprotein(VLDL), 13

chromium, 30, 38, 144

chronic pancreatitis, 119–23causes of, 120complications from, 122diagnosis of, 121symptoms of, 121treatment of, 122

chylomicrons, 13, 15, 71cis, 58, 60, 67, 163clotting factors, 9coconut oil

benefits of, 76for cooking, 72in eliminating diabetes type 2, 103functional food, 75in lowering cholesterol levels, 76maximum point of, 47as source of saturated fat, 16, 55,

73–74, 92coenzyme Q10 (CoQ10), 20, 144computerized tomography (CT)

scan, 118Controlling Cholesterol and

Triglycerides . . . What Your Doctor Doesn’t Tell You! (Whiting), 17

cooking oils, 55examples of maximum heat

levels, 47heat-stable, 48safely heated, 70

cytology, 11cytoplasm, 11cytosol, 11

D

detoxification, 135diabetes mellitus

in pets, 98dog/cat food recipe for,99–100

snacks, 101type 1, 4type 2

beginning, 1causes, 2, 4, 49, 57causes of, 63steps in elimination of, 50,103, 105

testing, 5

E

elastase, 112endoscopic retrograde

cholangiopancreatography (ERCP), 119

endoscopic ultrasound (EUS),

118–19, 122enzyme inhibitors, 82–84, 88Erasmus (researcher), 63ethylinediamintetraacetic acid

(EDTA), 131exercise, 4, 50, 105, 125, 148

F

Fahrenheit, 47, 70fat, energy source, 2fatty acids, 14–15, 17, 22, 44, 52, 64,

66–67, 73–75, 145–46, 163–64on FDA food label, 43monounsaturated (MUFA), 18,

43, 45–46, 48, 54–55, 89, 92,

94, 142food list, 46structure, 44

polyunsaturated (PUFA), 17, 43–46,48, 50, 53–55, 91–92, 94, 142



172 Diabetes Diet

heat tolerance, 54saturated (SA), 5, 15–18, 30, 32,

43–46, 51, 54–59, 62, 67, 69,

72–77, 92, 96, 99in American diet, 51in coconut oil, 16, 55, 72–74,92

common examples andsources, 16, 74

heat tolerance, 54link to heart disease, 15structure and functions, 16, 73

transcell wall, 50effects on human body, 3, 64,106

history of, 62hydrogenated, 58link to cancer, 58, 63, 68, 137poison, 59

recommended amount, 61result of oxidation, 17, 48sources of, 61, 68

FDA. See U.S. Food and Drug Administration (FDA)

Fife, Bruce Healing Miracles of Coconut Oil,

The , 76

fish oil, 89, 101, 105Fitzpatrick, Mike, 85flaxseed oil, 45, 57, 88–90, 100–

101, 103, 106, 146, 149folic acid, 6, 144food, poisonous to dogs, 102free radicals, 14, 22, 39–40, 44, 46,

48, 66, 74, 80, 128, 146

Freibott (doctor), 143

G

gallstones, 110–13, 117–19, 123, 156

causes of, 110 See also pancreatitisglucose

blood, 4in diabetes mellitus type 2, 1high levels, 64lowering measures, 103low levels, 148metabolism, 141regulation of, 4, 57, 76

metabolism, 2goitrogens, 84good cholesterol. See cholesterol,

high-density lipoprotein(HDL)

gout health tip, 156granulocytes, 8

H

hawthorn, 104, 144Healing Miracles of Coconut Oil, The

(Fife), 76heart and vein cleaners, 144heart disease, ix

causes of, 17, 49, 64, 74, 91–92coronary, 15, 24, 63, 74correlation between trans fats,

64prevention of, 75–77, 132risk factors of, 14, 46, 94statistics, 63

heating oils, 53heat tolerance, 54hemagglutinin, 83–84, 94hemoglobin, 7

hereditary pancreatitis, 120hexane

extraction of, 93as a poison, 46, 93, 96properties of, 46, 93



173Index

high-density lipoprotein (HDL).See under cholesterol

Holman (researcher), 58

honey, 153hydrogenated fat. See trans-fatty acids

hydrogen peroxide (H2O

2)

defense mechanism, 127dissolving blood clots, 157eliminating diabetes mellitus

type 2, 105food grade, 126, 128–29, 142

3 percent solution, 13635 percent solution, 132benefits of, 129–30maintenance dosage, 134safe use, 128suggested protocol, 133treatments, 131

production of, 127

hydrophobic bond, 9hypercholesterolemia, 64hyperinsulinemia, 57, 63–64, 165hypertension

in diabetes, 49effect of cortisol, 147–48health tip, 156prevention of, 144

reduction of, 130result of canola oil, 96

I

inflammation, 28arterial, 28

See also infection

ingredients list, 61insulin, 1–5, 41, 57–58, 63, 101,

110, 130, 151–52, 165animal, 151–52nature and mechanism, 2

production of, 3synthetic, 151–52

J

Jaffe, Russell, 66 James, Richard, 84 James, Valerie, 84

K

Katahn, Martin, 63Kidd, Parris, 143kidneys, 41, 73, 87, 109–10, 117,

119, 127, 131, 147, 157Kohlmeier, Lenore, 58Krauss, Rin, 30

L

lauric acid, 16, 75–77L-carnitine, 31, 39, 145lemon cleanse, 109, 113, 117. See

also pancreaslemon cleanse recipe, 112lemon juice, 28, 113–16

benefits of, 113efficacy of, 115

Levine, Stephen, 143liver, 2, 4–6, 12–15, 17, 20–21, 23–

24, 32, 54, 66–67, 71–73, 109–11, 113, 115, 129–30, 154–55

low-density lipoprotein (LDL). See under cholesterol

lymphocytes, 9

M

magnesium, 8, 30–31, 38, 83, 86,104, 108–9, 113, 118, 124,145, 148, 158–59



174 Diabetes Diet

magnetic resonancecholangiopancreatography (MRCP), 118

maximum heat level, 50, 54of cooking oils, 47Mazola, 1, 62monolaurin, 75muscle pain, health tips for, 158

N

nail, 159nattokinase, 87

dissolving blood clots, 157mechanism of action, 145

noninsulin-dependent diabetes.See diabetes mellitus, type 2

Northeast Missouri StateUniversity, 58

Nuts, 44, 89, 159

O

oil, cold and expeller-pressed, 47,53, 70, 103

olive oil, Italian, 53, 57, 70, 103omega-3, 57–58, 65, 88–89, 93,

101, 105, 107, 129, 134, 164

omega-6, 58, 88–89, 105, 107, 164omega-9 (oleic acid), 89oxidation, 17, 53–56, 80, 89, 91,

143, 145, 164oxygen therapy, 135, 138, 141

P

pancreas, 3–6, 63, 79, 82, 88, 109–15, 117–24, 151

pancreatic juice, 110pancreatitis, 111–12, 117–23

complications from, 119

diagnosis of, 118symptoms of, 117treatment of, 119

See also chronic pancreatitis;hereditary pancreatitisparacetamol, 154–55peroxisomes, 127phospholipids, 10–11phytic acid, 83, 86–87phytoestrogens, 84, 86, 90plaque, 28–29, 115plasma, 7, 10–11plasma membrane. See cell, wallpoison, 41, 46, 50, 59–60, 62, 84,

93, 96, 101, 105, 113potassium, 76, 99, 108

alkalinity of, 8content of selected foods, 149–

50recommended dietary intake of,

148Procter & Gamble, 1prostaglandins, 57–58, 67, 164protein, 7, 11, 15, 55, 57, 74, 82–

84, 94, 104–5, 108, 145–46

R

RBC. See blood cell, red (RBC)recipe

dog/cat food, 99–100lemon cleanse, 112

S

saturated fat, 16, 30–32, 43–44,

46–47, 52, 55–57, 59, 61–62,69, 72–73, 75, 77, 92

see cholesterol, low-density lipoprotein (LDL), 63, 148



175Index

Siguel, Edward, 64smoke point. See maximum heat,

47, 53–54

soybean oil, 44, 69, 95, 97effects on immune system, 95,97

soybeans, dangerous substancesin, 83

statin drugs, 18–21, 24statins, 18–21, 30, 154stevia, 103, 153sugar substitutes, 103, 153suprarenal glands. See adrenal

glands

T

thrombocytes. See blood cells,platelet

thyroid, 4, 45, 76, 82–84, 147–49

tocotrienols, 57, 167toxins, 12, 14, 27–28, 37–39, 53,

74, 82, 93, 119, 126–28, 135,138, 141–42

trans fatty acids. See under fatty acids

triglycerides. See fatty acidstropical oils, 57, 76

trypsin, 82–84, 125

U

U.S. Department of Agriculture,66

U.S. Food and Drug Administration (FDA), 6–7,43, 53, 66–69, 93, 95, 97, 105,

139, 142, 154food label, 43

V

very low-density lipoprotein(VLDL). See under cholesterol

vitaminA, 76, 148B6, 146B12, 146B17, 100, 138–40

sources of, 140D, 12, 21, 87E, 57, 65, 76, 93, 95–96, 135,

146, 167K, 16, 20

W

Warburg, Otto, 141–42 WBC. See blood cell, white (WBC) Whiting, K. Steven, 17 Controlling Cholesterol and

Triglycerides . . . What Your

Doctor Doesn’t Tell You! , 17 Willett, Walter, 63

X

xylitol, 102, 153



I hope you enjoyed this book and I pray that you will have perfect health in a perfect way.

May God Richly Bless You!

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