Brain damage is often a result of unnecessary stress and exposure to air pollutants.
You might reconsider the consequence of these seemingly innocuous habits when you learn how they can inhibit neurological function and cause the brain to age.
Remember, for the most part, your comfort zone isn’t doing you any favours. Break away from your normal routine and explore, write, create and travel. Try new things that stimulate the senses. Learning new skills keeps your brain young, and should be a priority at every age.
2. Skipping Breakfast
Not eating breakfast can lead to lower blood sugar levels, which ultimately deprives your brain of nutrients. If your brain isn’t given sufficient nutrition, it begins to degenerate. Eat a healthy, filling breakfast high in protein.
Smoking cigarettes can cause obstruction of blood flow to the brain, and also can lead to escape of blood into brain tissue. Smoking can cause brain cells to shrink, and has been linked to Alzheimer’s disease, strokes,
4. Eating Sugar
Eating sugar triggers inflammatory responses throughout the body, which ultimately stresses and ages cells. This can effect “from cognitive function to psychological wellbeing”. Sugar also has been linked to depression and anxiety.
5. Sleep Deprivation
When you’ve chronically been deprived of sleep, the brain is forced to emit stress responses which inflame and incite brain degeneration. Not sleeping naturally induces bad moods, lethargy and leads to depression and weight gain due to cortisol production. If you are in this habit currently, you may not realize it, but once you have a little sleep, you will soon notice the positive effect it has on your brain.
6. Covering Head While Sleeping
If you’re dependent on sleeping with a blanket covering your head then you might want to reconsider. The more ventilation, the better, because you want to be exposed to oxygen. Allow the body and mind to breathe in fresh air— the fresher the better. Open the windows, use fans, light incense, herbs, or aromatherapy.
When you overindulge on food, the body can become overloaded by the refined sugars and fats, and release stress responses as a result. These types of foods also clog arteries, which can lead to blockages in the brain.
8. Avoiding Change/ Not Speaking
The brain craves intellectual stimulation. Spend time with people who challenge your traditional patterns of thinking. The brain can get into ruts of small-minded thinking, which ultimately inhibit growth. This is how evolution is able to take place, by developing adaptation to our respective environments. Humans need to express themselves verbally and spend time with people who are different from themselves.
Some citifies (sic)experience more air pollution because they use wood-burning stoves or burn carbon in electricity production. You can look up the air quality index in your area, here.
10. Not resting the brain.
The brain functions like a muscle, and therefore it needs to be rested in order for exercise to be integrated. When the brain experiences the type of relaxation induced by meditation, it clears passages and triggers change on a deep level. This improves cognitive functions. Most daily actions are taking place on a superficial level, which produces a natural anxiety in most people, which is an unhealthy habit. Meditation helps inhibit this type of hyperactivity, stressful mode of the brain.
The U.S. spends more than $1 trillion each year fighting the damaging health effects of sugar, which includes obesity, diabetes, heart disease, and cancer
Obesity is responsible for an estimated 500,000 cancer cases worldwide each year
Both sugar and overeating in general cause mitochondrial dysfunction, which can lead to DNA damage and result in cancer
According to the Credit Suisse Research Institute’s 2013 study1 “Sugar: Consumption at a Crossroads,” as much as 40 percent of US healthcare expenditures are for diseases directly related to the overconsumption of sugar.
Incredibly, we spend more than $1 trillion each year fighting the damaging health effects of sugar, which runs the gamut from obesity and diabetes, to heart disease and cancer.
The fact that sugar and obesity are linked to an increased risk of cancer is now becoming well-recognized. According to a report2 on the global cancer burden, published in 2014, obesity is responsible for an estimated 500,000 cancer cases worldwide each year.
Nearly two-thirds of obesity-related cancers — which include colon, rectum, ovary, and womb cancers — occur in North America and Europe.3 A more recent British report estimates obesity may result in an additional 670,000 cancer cases in the UK alone over the next 20 years.
According to BBC News,4 the Cancer Research UK and the UK Health Forum report are calling for a ban on junk food ads aired before 9pm to address out of control rise in obesity and obesity-related diseases.
Meanwhile, a German investigation into diet-induced diseases and related treatment costs reveal that sugar-induced oral disease represents the greatest chunk of that nation’s health care costs.
“… [T]he substantial impact of sugar consumption found in the study was mainly due to the costs of treating caries and other diseases of the hard tissue of teeth, hypertensive and cardiovascular diseases, diabetes mellitus, rectal and colon cancer, as well as chronic kidney disease.”
Since sugar is not our ideal fuel, it burns dirty with far more reactive oxygen species than fat, which generates far more free radicals which in turn causes mitochondrial and nuclear DNA damage along with cell membrane and protein impairment.
Research6 has also shown that chronic overeating in general has a similar effect. Most people who overeat also tend to eat a lot of sugar-laden foods — a double-whammy in terms of cancer risk.
Chronic overeating places stress on the endoplasmic reticulum (ER), the membranous network found inside the mitochondria of your cells. When the ER receives more nutrients than it can process, it signals the cell to dampen the sensitivity of the insulin receptors on the surface of the cell.
Thus continuously eating more than your body really needs promotes insulin resistance by the mere fact that your cells are stressed by the work placed on them by the excess nutrients. Insulin resistance in turn is at the heart of most chronic disease, including cancer.
High-Fructose Corn Syrup Primary Culprit in Cancer
This also helps explain why intermittent fasting (as well as other forms of calorie restriction) is so effective for reversing insulin resistance, reducing your risk of cancer, and increasing longevity.
Obesity, caused by a combination of eating too much refined fructose/sugar and rarely if ever fasting, may also promote cancer via other mechanisms, including chronic inflammation and elevated production of certain hormones, such as estrogen, which is associated with an increased risk for breast cancer.
According to recent research,7,8 from the University of Texas MD Anderson Cancer Center, refined sugar not only significantly increases your risk of breast cancer, it also raises your risk of tumors spreading to other organs.
Moreover, this study found that it was primarily the refined fructose in high-fructose corn syrup, found in most processed foods and beverages that was responsible for the breast tumors and the metastasis.
Without Sugar, Cancer Cannot Thrive
One of the most powerful strategies I know of to avoid and/or treat cancer is to starve the cancer cells by depriving them of their food source, which is primarily sugar and excessive protein.
Unlike all the other cells in your body, which can burn carbs or fat for fuel, cancer cells have lost that metabolic flexibility and can only thrive if there enough sugar present.
German cancer researcher Dr. Otto Warburg was actually given a Nobel Prize in 1931 for discovering this. Sadly very few experts have embraced his metabolic theory of cancer, but have embraced the nuclear genetic theory that is a downstream side effect of mitochondrial dysfunction.
Make no mistake about it, the FIRST thing you want to do if you want to avoid or treat cancer if you have insulin or leptin resistance (which 85 percent of people do) is to cut out all forms of sugar/fructose and grain carbs from your diet, in order to optimize the signaling pathways that contribute to malignant transformation.
Reduce Your Fructose and Non-Fiber Carb Intake
I recommend reducing your total fructose intake to a maximum of 25 grams/day, from all sources, including fruit. If you are insulin resistant, you’d do well to make your upper limit 15 grams/day.
Cancer patients would likely be best served by even stricter limits. For a more detailed discussion please review my interview with Professor Thomas Seyfried, who is one of the leading cancer pioneer researchers in promoting how to treat cancer nutritionally. I personally believe that most would benefit from reducing all non-fiber carbs (total carbs minus fiber), not just fructose, to less than 100 grams per day.
I typically keep mine around 50 to 60 grams every day.
The easiest way to dramatically cut down on your sugar and fructose consumption is to switch to REAL foods, as most of the added sugar you end up with comes from processed fare, not from adding a teaspoon of sugar to your tea or coffee. But there are other ways to cut down well. This includes:
Cutting back on the amount of sugar you personally add to your food and drink
Using fresh fruit in lieu of canned fruit or sugar for meals or recipes calling for a bit of sweetness
Using spices instead of sugar to add flavor to your meal
Signs of Progress, But Dietary Guidelines Are Still Flawed
The excess consumption of sugar in the U.S. can be directly traced to flawed dietary guidelines and misplaced agricultural subsidies. Progress is being made however, with the 2015 to 2020 U.S. dietary guidelines9 now recommending limiting your sugar intake to a maximum of 10 percent of your daily calories.10Google Trends11 also reveal that more people are now concerned with low-sugar diets than low-fat diets.
Unfortunately, the dietary guidelines still suggest limiting saturated fat to 10 percent of calories, which is likely far too low for most people. Tragically, it also makes no distinction between healthy saturated fats and decidedly unhealthy trans fats. Saturated fats are actually very important for optimal health, and those with insulin/leptin resistance may need upwards of 50 to 80 percent of their daily calories from healthy fat.
Trans fats, on the other hand, have no redeeming health value, and the evidence suggests there’s no safe limit for trans fats. Besides that glaring flaw, the conundrum with the new guidelines is that both sugar and fat should be limited to 10 percent each of daily calories.
This completely ignores the fact that as you cut out sugar (carbs), you need to replace that lost energy with something else, and that something else is healthy fat, such as that found in avocado, organic seeds and nuts, raw organic butter, cheese, and coconut oil, just to name a few.
They do get a number of things right though. In addition to the recommendation to limit sugar, the limits for dietary cholesterol have been removed, giving the thumbs up for eggs and other cholesterol-rich foods. They also note that most Americans need to reduce the amount of red meat consumed.
As I’ve discussed before, the risks of eating too much protein include an increased risk for cancer, as it can have a stimulating effect on the mTOR pathway, which plays an important role in many diseases, including cancer.
When you reduce protein to just what your body needs, mTOR remains inhibited, which helps minimize your chances of cancer growth. As a general rule, I recommend limiting your protein to one-half gram of protein per pound of lean body mass, which for most people amounts to 40 to 70 grams of protein a day.
U.S. Government Has Long Encouraged Sugar Consumption
With one food — sugar — causing such pervasive health problems and so much national expense (again, about $1 trillion per year!), U.S. regulators would do well by encouraging lower sugar consumption. Yet they don’t. The new dietary guidelines are one step in the right direction, but to really get to the root of the obesity problem, they also need to rethink sugar and corn subsidies.12
Current farm subsidies bring you high-fructose corn syrup (HFCS), fast food, junk food, corn-fed beef from concentrated animal feeding operations (CAFOs), monoculture, and a host of other contributors to our unhealthy contemporary diet. Both the sugar and corn industry (from which you get high fructose corn syrup) are heavily subsidized by taxpayers. Moreover, as noted by The Washington Post last year:13
“The [sugar] industry used to boast that its government protection does not cost taxpayers anything directly, but that claim has been exploded due to recent market developments that forced the federal government to, in effect, buy up tons and tons of sugar and sell it to ethanol refiners at a loss — so as to prop up prices. Taxpayers took a hit of some $258 million in fiscal 2014.”
Billions of dollars go to corn farmers who have driven down the price of corn so deeply that HFCS is now the number one source of calories in the standard American diet, simply because it’s so cheap. Meanwhile, very few farm subsidies are being doled out to the farmers who grow your produce.
Between 1995 and 2012, the amount gifted to corn growers was $84,427,099,356. Compare this with the amount that went to apple growers: $242,064,005.14 In a 2012 report entitled “Apples to Twinkies,” it was determined that each year your tax dollars (in the form of subsidies) would allow you to buy 19 Twinkies but less than a quarter of one red delicious apple.
There can be little doubt that the U.S. government’s decision to subsidize junk food ingredients rather than real food, such as fresh produce, plays a major role in American’s eating habits, since people will typically eat that which is available and that which they can afford.
At present, most Americans spend upwards of 90 percent of their food budgets on processed foods, which are typically loaded with added sugars/fructose, and offer little in terms of nutritional value. Obesity is a result of such eating habits, and making real food more readily available at lower prices could go a long way toward reversing this trend.
Study: Reducing Sugar Content and Taxing Soda May Greatly Reduce Obesity
The suggestion of a soda tax has been flouted for a number of years now, both in the U.S. and Great Britain,15 and elsewhere. The vast majority have failed due to intensive lobbying and local anti-tax campaigns by the sugar industry. It did succeed in one place however. In Mexico, where a 10 percent tax on sugary beverages was enacted as of January 1, 2014, sales of such beverages shrunk by 12 percent in one year.16 As reported by Newsweek,17
“The decline in consumption was greatest amongst those who earned the least, and appears to be going up over time as people’s habits change … Frank Chaloupka, an economist at the University of Illinois at Chicago who wasn’t involved in the study, says that the tax ought to be applied elsewhere, and would improve health by encouraging a lower consumption of sugar.
‘I think sugary beverage taxes should be an important part of a comprehensive approach to promoting healthier diets and reducing obesity,’ he says. ‘The experiences in Mexico are demonstrating their effectiveness in altering consumer behavior, which will almost certainly eventually show up” as a decline in obesity, he adds.'”
Other investigations suggest simply lowering the sugar content of sodas may do the trick. A British study,18 which assessed the potential health benefits of gradually lowering sugar content in beverages over a 5-year period, suggests such a strategy might prevent 1 million cases of obesity over 20 years.
While the impact on any given individual would be quite small, reducing the average person’s calorie consumption by a mere 38 calories a day by the end of the 5th year (equating to a weight loss of just 1.2 pounds), the grand societal effect could still be pronounced.
By reducing people’s weight even slightly, an estimated 274,000 to 309,000 cases of type 2 diabetes could be prevented over the following two decades. Still, when you consider that the sugar and corn industries are fighting to receive the largest subsidies and market share to give you cancer, it would make sense to stop subsidizing sugar and corn before you start taxing sugary products.
Cancer Screening Does Not Save Lives
Cancer screening is conventionally touted as being an important part of “cancer prevention,” even though it does no such thing. Now, researchers question the validity of public service announcements claiming that “cancer screening saves lives.” According to a recent analysis,19 it’s “unclear” whether screening actually saves lives, and the researchers warn that claiming it does is “misleading.”
“The problem, they say, is that the ubiquitous adage is based on the fact that deaths from the target disease may decline but fails to take into account deaths linked to factors related to the screening itself. Sure, screening for prostate cancer might reduce the incidence of death from that specific disease, but does it reduce overall mortality for the person who got the screening? Maybe not.
For example, prostate cancer screening is known to return ‘numerous’ false positives … and contributes to over 1 million prostate biopsies a year. The procedure is ‘associated with serious harms, including admission to hospital and death.’ What’s more, men diagnosed with prostate cancer are ‘more likely to have a heart attack or commit suicide in the year after diagnosis’ … In both cases, the deaths aren’t due to the cancer itself but rather are linked to the screening.”
The same goes for breast cancer screening and colorectal cancer screening:
• 60 percent of women who undergo regular mammography screening for 10 years receive a false positive at some point, leading to unnecessary distress and treatment, which can have serious side effects. Studies have also shown that routine mammograms have no effect on death rates.
“[T]hese tests avert just 1 breast cancer death for every 1,000 women screened. ‘There used to be ads saying if a woman hadn’t had a mammogram, she needed more than her breasts examined,’ Prasad said. ‘The fact that the medical profession promoted screening so strongly, when it was always a balancing act, when it was always a personal choice, is really shameful.'”
• A study22 looking at colorectal cancer screening found 128 cancer deaths among every 10,000 people who received screening, compared to 192 cancer deaths among every 10,000 individuals who didn’t get screened.
While there were fewer cancer deaths among those screened, this link completely disappeared when they looked at all-cause mortality. When death from all causes was included, there was no meaningful difference between the two groups.
It’s Time to Change the Discussion About Cancer Screening
According to the authors, in order to determine whether cancer screening truly saves lives, “statistically robust studies based on millions of people are needed.” This would be a costly venture, they admit, “but no more so than supporting mass population screening programs with unproven benefits.”
In an accompanying editorial,23 Gerd Gigerenzer, director of the Max Planck Institute for Human Development notes that:
“Rather than pouring resources into ‘megatrials’ with a small chance of detecting a minimal overall mortality reduction, at the additional cost of harming large numbers of patients, we should invest in transparent information in the first place. It is time to change communication about cancer screening from dodgy persuasion into something straightforward.”
To do so, she suggests patients should be given pamphlets with fact boxes that clearly present the available data, such as the Risk Literacy fact sheet for mammography below,24 which shows that while mammograms reduce cancer specific mortality in 1 out of 1,000 women, this difference is not reflected in overall mortality.
And, that as many as 10 women out of 1,000 women screened will undergo unnecessary breast removal as a result of a false positive.
Presented with such data, patients would be better able to make a personal decision about whether or not screening in their particular instance might be worth the risk. She also notes that while some may benefit from screening, doctors should not overstate the value of the tests. In an email to Reuters, Gigerenzer says:
“The take-home message is after decades of research we have not found clear evidence that screening saves lives, but clear evidence that screening harms many.”
Cancer Prevention Begins with Your Lifestyle Choices
Cancer screening is portrayed as the best form of “prevention” you can get against various forms of cancer. But early diagnosis is not the same as prevention. And cancer screening that does more harm than good can hardly qualify as the best you can hope for … I believe the vast majority of all cancers could be prevented by strictly applying basic, common-sense healthy lifestyle strategies, which includes the following:
Eat REAL food; avoid processed foods and sugars, especially processed fructose
All forms of sugar are detrimental to health in general and promote cancer. Fructose, however, is clearly one of the most harmful and should be avoided as much as possible.
Reduce non-fiber carbs but have large volumes of fresh organic veggies along with loads of fat from high quality sources such as avocados, raw butter, seeds, nuts, and raw cacao nibs.
Stop eating AT LEAST three hours before going to bed
There is quite compelling evidence showing that when you supply fuel to the mitochondria in your cells at a time when they don’t need it, they will leak a large number of electrons that will liberate reactive oxygen species (free radicals), which damage mitochondrial and eventually nuclear DNA.
There is also evidence to indicate that cancer cells uniformly have damaged mitochondria, so the last thing you want to do is eat before you go to bed. Personally I strive for 6 hours of fasting before bedtime.
Optimize your vitamin D
Vitamin D influences virtually every cell in your body and is one of nature’s most potent cancer fighters. Vitamin D is actually able to enter cancer cells and trigger apoptosis (cell death).
If you have cancer, your vitamin D level should be between 70 to 100 ng/ml. Vitamin D works synergistically with every cancer treatment I’m aware of, with no adverse effects.
Limit your protein
Newer research has emphasized the importance of the mTOR pathways. When these are active, cancer growth is accelerated.
To quiet this pathway, I believe it may be wise to limit your protein to one gram of protein per kilogram of lean body mass, or roughly a bit less than half a gram of protein per every pound of lean body weight.
That is roughly 40 to 70 grams per day for most. It would be unusual for most to need more than this.
Avoid unfermented soy products
Unfermented soy is high in plant estrogens, or phytoestrogens, also known as isoflavones. In some studies, soy appears to work in concert with human estrogen to increase breast cell proliferation, which increases the chances for mutations and cancerous cells.
Improve your insulin and leptin receptor sensitivity
One of the primary reasons exercise works to lower your cancer risk is because it drives your insulin levels down, and controlling your insulin levels is one of the most powerful ways to reduce your cancer risks.
It’s also been suggested that apoptosis (programmed cell death) is triggered by exercise, causing cancer cells to die.
Studies have also found that the number of tumors decrease along with body fat, which may be an additional factor.
This is because exercise helps lower your estrogen levels, which explains why exercise appears to be particularly potent against breast cancer.
Finally, exercise increases mitochondrial biogenesis, which is essential to fight cancer.
Maintain a healthy body weight
This will come naturally when you begin eating right for your nutritional type and exercising. It’s important to lose excess body fat because fat produces estrogen.
Drink a pint to a quart of organic green vegetable juice daily
This is the active ingredient in turmeric and in high concentrations can be very useful adjunct in the treatment of cancer.
For example, it has demonstrated major therapeutic potential in preventing breast cancer metastasis.25
It’s important to know that curcumin is generally not absorbed that well, so I’ve provided several absorption tips here.
Avoid drinking alcohol
At minimum, limit your alcoholic drinks to one per day.
Avoid electromagnetic fields as much as possible
Even electric blankets can increase your cancer risk.
Avoid synthetic hormone replacement therapy, especially if you have risk factors for breast cancer
Breast cancer is an estrogen-related cancer, and according to a study published in the Journal of the National Cancer Institute, breast cancer rates for women dropped in tandem with decreased use of hormone replacement therapy.
(There are similar risks for younger women who use oral contraceptives. Birth control pills, which are also comprised of synthetic hormones, have been linked to cervical and breast cancers.)
If you are experiencing excessive menopausal symptoms, you may want to consider bioidentical hormone replacement therapy instead, which uses hormones that are molecularly identical to the ones your body produces and do not wreak havoc on your system. This is a much safer alternative.
Avoid BPA, phthalates and other xenoestrogens
These are estrogen-like compounds that have been linked to increased breast cancer risk.
Make sure you’re not iodine deficient
There’s compelling evidence linking iodine deficiency with certain forms of cancer. Dr. David Brownstein,26 author of the book “Iodine: Why You Need it, Why You Can’t Live Without it,” is a proponent of iodine for breast cancer.
It actually has potent anticancer properties and has been shown to cause cell death in breast and thyroid cancer cells.
For more information, I recommend reading Dr. Brownstein’s book. I have been researching iodine for some time ever since I interviewed Dr. Brownstein as I do believe that the bulk of what he states is spot on.
However, I am not convinced that his dosage recommendations are ideal. I believe they are 5 to 6 times higher than optimal.
Avoid charring your meats
Charcoal or flame broiled meat is linked with increased breast cancer risk. Acrylamide — a carcinogen created when starchy foods are baked, roasted or fried — has been found to increase cancer risk as well.
“If you are 40 years old now, you’d have to eat even less and exercise more than if you were a 40 year old in 1971, to prevent gaining weight.”
“Experts report that up to 25 percent of people who take antidepressants can expect to put on an extra 10 pounds or more.” (source)
“The medical profession is being bought by the pharmaceutical industry, not only in terms of the practice of medicine, but also in terms of teaching and research. The academic institutions of this country are allowing themselves to be the paid agents of the pharmaceutical industry. I think it’s disgraceful.” – (source)(source) Arnold Seymour Relman (1923-2014), Harvard Professor of Medicine and Former Editor-in-Chief of the New England Medical Journal
Please keep in mind, we are raising awareness here about obesity and why it can be harmful to your health. We believe addressing core issues around weight challenges is a key solution here.
In order to do this they evaluated dietary data of approximately 40,000 Americans between 1971 and 2008, as well as exercise data of approximately 15,000 individuals between 1998 and 2006. They found that when all three factors were equal, a person in 2006 would still have a body mass index that was approximately 10 percent higher than that of a person eight years prior. This means that a person eating the same amount of macronutrients, like fat and protein, eating the same amount of calories and exercising the same amount as a person did in 1988 (of the same age), would still be heavier today.
“Our study results suggest that if you are 40 years old now, you’d have to eat even less and exercise more than if you were a 40 year old in 1971, to prevent gaining weight. . . . [and[ it also indicates there may be other specific changes contributing to the rise in obesity beyond just diet and exercise.” (source)
A press release from York university points out how weight management is much more complex than the average person realizes. According to the lead author of the study, Professor Jennifer Kuk, it is “actually much more complex than just ‘energy in’ versus ‘energy out.’ That’s similar to saying your investment account balance is simply your deposits subtracting your withdrawals and not accounting for all the other things that affect your balance like stock market fluctuations, bank fees or currency exchange rates.”
Kuk explains how our body weight is impacted by our lifestyle and environment, and lists a number of reasons why “ultimately, maintaining a healthy body weight is now more challenging than ever.”
Studies like this are important, especially given the fact that the past several decades have seen a very dramatic increase in the prevalence of obesity in both developed and developing nations.
Although Professor Kuk and her colleagues did not come to any firm conclusions, they did suggest some possible contributing factors we might want to take a look at.
Pharmaceutical Prescription Drugs
“Additional novel factors that may be contributing to the obesity epidemic include increases in pharmaceutical prescriptions associated with weight gain, higher maternal age, reduction in variability of ambient temperature, decreased prevalence of smoking, inadequate amount of sleep and low calcium.” (source, pg 8)
Experts report that up to 25 percent of people who take antidepressants can expect to put on an extra 10 pounds or more. (source)
It’s no secret that prescription drug use has been associated with weight gain and other unhealthy side effects. Despite the fact that governments around the world market them as completely safe, death by medicine is a 21st century epidemic. You might not know it, but prescription drugs actually kill far more people than do illegal drugs.
In June 2010, a report published in the Journal of General Internal Medicine found that of 62 million death certificates, almost a quarter of a million deaths were labelled as having occurred in a hospital setting due to medication errors. Approximately half a million preventable medication-related adverse events occur in the U.S. every year.
The latest example of this comes from an independent review that found that the commonly prescribed antidepressant drug Paxil (paroxetine) is not safe for teenagers, despite the fact that a large amount of literature already previously suggested this. The 2001 drug trial that took place, funded by GlaxoSmithKline, found that these drugs were completely safe, and used that ‘science’ to market Paxil as safe for teenagers. You can read more about that here.
All this is because prescription drugs really aren’t as safe as they are marketed to be, and alternative means for medicating oneself are not even made known to the patient or studied by most doctors. If it isn’t a pharmaceutical grade, manufactured, chemical based drug, it is most often ignored.
“The medical profession is being bought by the pharmaceutical industry, not only in terms of the practice of medicine, but also in terms of teaching and research. The academic institutions of this country are allowing themselves to be the paid agents of the pharmaceutical industry. I think it’s disgraceful.” – (source)(source) Arnold Seymour Relman (1923-2014), Harvard Professor of Medicine and Former Editor-in-Chief of the New England Medical Journal
So when it comes to these prescription drugs, there is a lot more to look out for than just weight gain, and it’s important to take all these factors into consideration when looking honestly at our health.
“Recent studies have observed that persistent organic pollutants, chemicals that can be found in food and everyday products, are associated with higher BMI and waist circumference and may be partially attributable to the rise in obesity rates. As well, the majority of agricultural beef cattle are given exogenous sex steroids in order to increase weight gain and feeding efficiency. Although there are concerns that this may influence human health, more research in this area is needed.” (source, pg 8)
Many common household products contain endocrine disruptors, some of which are structurally similar to hormones such as estrogen and therefore can affect a person’s normal bodily functions. Examples include bisphenol-A (BPA), PCBs, phthalates, triclosan, agricultural pesticides, and fire retardants.
Research also suggests that antibiotic-ridden meat has the same weight gaining effect on humans who consume it as it does on animals.
Billions of pounds of chemicals are sprayed in the United States alone every single year. Recent studies have shown how several of these chemicals, like Glyphosate (active ingredient in Monsanto’s RoundUp Herbicide), are detrimental to human health, so it comes as no surprise that they could be considered a factor for weight gain.
May, 3 2017 “People have told me what I do is dangerous. They have walked away from me at meetings,” says David Unwin, a doctor practising in Southport, UK. Unwin suggests to his patients with type 2 diabetes or who want to lose weight that they do the opposite of what official health advice recommends. He advises them to stop counting calories, eat high-fat foods — including saturated fats — and avoid carbohydrates, namely sugar and starch. Telling people to avoid sugar is uncontroversial; the rest is medical heresy.
But crazy as it sounds, Unwin has found that most of his diabetes patients who follow this advice are getting their blood sugar back under control, and that some are coming off medication they have relied on for years. Those who are overweight are slimming down.
This might seem like just another controversial fad diet, but a growing number of researchers, doctors and nutritionists around the world are backing it, and reporting their findings in peer-reviewed medical journals. Last month, the National Obesity Forum, a UK body for health professionals involved in weight management, made headlines when it overhauled its advice, telling people to ditch calorie-counting, low-fat foods and carbs in favour of fats.
The recommendations provoked a furious backlash from mainstream scientists and dieticians, but they should concern us all. If the advice is to be believed, starchy food isn’t just bad for diabetes, it makes us fat and causes heart attacks. This is analogous to finding that smoking protects people from lung cancer, says David Haslam, an obesity specialist at the Lister Hospital in Stevenage, UK, and head of the National Obesity Forum. “It is terrible,” he says. “We have let people down.”
For decades, standard dietary advice has been to shun fat and fill up on starchy food like bread, potatoes and rice. We are told this is good for our waistlines and our hearts, and is especially important for anyone with diabetes. Guidelines in the UK, the US and Australia, for instance, tell people to fill around a third of their plates with starchy food. When the UK government agency Public Health England revamped its “Eat Well Plate” earlier this year, it cut added fats (such as oils and spreads) down to a mere 1 percent of the recommended food intake.
Fat first came under suspicion when research early last century found that the arterial plaques that can lead to a heart attack contain the fatty compound cholesterol. Then came several studies showing that heart attack rates were higher in countries where people ate more fat, especially saturated fat from meat and dairy foods. Fat was also deemed the enemy of people wanting to stay slim, since it has over twice the calories, gram for gram, as carbohydrates and protein.
A high-fat diet could also be concealing other aspects of lifestyle or diet, such as too much sugar or a lack of exercise, which may be the real culprits for heart problems.
It also seems fat is a more diverse food group than it first appeared. Oils from plants tend to be unsaturated fats, liquid at room temperature; we thought of these as “good”, unlike saturated fat, mostly found in meat and dairy products and solid at room temperature. But recent studies suggest that dairy fats, which are saturated, do seem to protect people from type 2 diabetes and heart disease.
The role of insulin resistance, the key problem in diabetes, also seems to be a bigger player in heart problems than we thought. One recent study found it is a bigger heart attack risk factor for men than high blood pressure, high cholesterol and being overweight. “We have been focusing on the wrong things,” says Aseem Malhotra, a cardiologist at the Lister Hospital, who is a vocal advocate of low-carbing.
Marijuana might have earned a reputation for giving people “the munchies”, driving them to crave snack foods while under the influence, but a new study shows that the drug could actually be a surprisingly effective way to help combat the obesity epidemic that is killing Americans.
Hemp may also offer benefits that can help support your health, and hemp-derived CBD oil is becoming especially popular. That’s why the Health Ranger’s independent, ISO-certified lab, CWC Labs, has developed a state-of-the-art methodology for verifying the oil’s CBD content to help ensure your products are trustworthy and totally authentic.
Of course, the benefits of marijuana simply cannot be understated; science continues to prove that this particular plant is truly something special.
A study published in the Journal of Mental Health Policy and Economics shows that regular marijuana users actually have a lower Body Mass Index (BMI) than those who do not use the drug. For the study, researchers from the University of Miami examined data from the National Longitudinal Survey of Adolescent Health. They found that women who used marijuana on a daily basis had a 3.1 percent lower BMI and male users had a 2.7 percent lower BMI than those who do not use marijuana.
This study is not the first one to find such a link. A study published in the American Journal of Medicine in 2013 uncovered how marijuana manipulates the body’s insulin production, transforming the metabolism into a well-oiled machine of sorts to keep obesity at bay. The researchers from the University of Nebraska College of Medicine, Omaha, and the Harvard School of Public Health found that current marijuana use was linked to fasting insulin levels that were 16 percent lower. They also discovered significant associations between the use of marijuana and a smaller waist circumference.
Study after study shows link between marijuana use, lower BMI
This is also corroborated by a study that was published in the journal Obesity. The study, which involved more than 700 adults who took part in the Nunavik Inuit Health Survey, revealed that those who smoked marijuana had lower BMI scores than those who did not, and they also had a lower risk of developing diabetes.
States with medical marijuana laws note drops in obesity
Lending further credence to this theory is the fact that some of the nation’s lowest obesity rates can be found in the District of Columbia and Colorado – both of which happen to be places where marijuana use is legal.
A study out of Cornell University and the San Diego State University discovered that passing a medical marijuana law in a state is associated with a drop in the probability of obesity that ranges from 2 to 6 percent, and this effect is believed to be even larger in the long term. This finding held after controlling for economic and social factors, food prices, and policy differences.
This could be due in part to the fact that many medical marijuana prescriptions are written for managing chronic pain. It stands to reason, therefore, that people who were once hampered by pain will become more active once it has been dealt with.
Another issue that could be at play here is a bit of a substitution effect. The passage of medical marijuana laws has been shown to lead to a 3.1 percent drop in the probability of alcohol consumption and a 4.8 percent drop in the probability of binge drinking, which means some people might be skipping calorie-packed alcoholic drinks in favor of marijuana to help them unwind and relax. Those who do partake and find themselves getting hungry should make sure they stick to clean food if they want to maintain good health.
Of course, cannabis will have to be legalized throughout the nation before it can make serious inroads in America’s weight problem. Some states have made it legal to use marijuana for medical and recreational purposes, but not every state has gotten on board and some show no signs of following suit. However, with data from the Centers for Disease Control and Prevention showing that more than 70 percent of American adults are overweight or obese, these states might want to start taking a closer look at the body of research on marijuana use and obesity.
Unhealthy food concept – sugar in carbonated drinks. High amount of sugar in beverages
Photo Credit: Evan Lorne/Shutterstock
It’s no news flash that corporations make money selling products that turn out to be harmful to public health, or that these corporations not only oppose government regulation but support biased scientific research that creates confusion about the harm their products are causing. The story is often the same: A company knew its product caused harm; it covered up the truth, and promoted false science in its own defense.
We’re well aware of this pattern when it comes to Phillip Morris and cigarettes. We’re now learning of a similar pattern with Exxon-Mobil, which knew about global warming but promoted and supported the research of climate change deniers in order to ward off attempts to regulate fossil fuel extraction and production.
Greed and narrow self-interest have regularly corrupted science. Why should the food industry be any different?
It’s not. The culprit this time is sugar, and the companies like Nestle, Hershey’s and General Mills that make and sell it. A huge array of common foodstuffs contain either sugar or high-fructose corn syrup (HFCS), from pretzels and bread to barbecue sauce and cigarettes (yes, cigarettes). Americans eat approximately 130 pounds of sugar per person per year.
Leading the charge against the ideologies pushed by this powerful industry is science writer Gary Taubes, whose new book, The Case Against Sugar is the most comprehensive account to date of the politics and science behind sugar, a substance that, according to Taubes, is “the principal cause of the chronic diseases that are most likely to kill us, or at least accelerate our demise, in the 21st century.” Taubes is a passionate partisan. As he says in his foreword, “If this were a criminal case, The Case Against Sugar would be the argument for the prosecution.”
Taubes is a historian of science, delving into scientific debates that are centuries old. Debates about the health hazards of sugar are simply another example of the ways that science can be politicized, pressed into the service of special interests. Science, after all, once “proved” that African Americans didn’t feel pain as much as whites, that women couldn’t think well with the left sides of their brains, and that intelligence was based primarily in genetics and not social conditions. That we now know better is not only the result of better science, but of social movements that challenged traditional prejudices and orthodoxies in all areas of culture, including science.
Taubes’ book should be required reading for anyone alarmed by the fact that at least one in three adult Americans is obese, two-thirds are overweight and one in seven is diabetic. Brick by brick, Taubes carefully builds his case that sugar consumption is the primary cause of these conditions. And since some of the metabolic dynamics that promote the development of obesity and diabetes are also now linked to gout, cancer, Alzheimer’s, and heart disease, the conclusion that sugar is the great public health hazard of our times is hard to deny.
Not that the sugar industry hasn’t tried hard to deny it. Big Sugar had to fight off attempts to discourage sugar consumption in the 1940s (war-time rationing) and the 1950s (Eisenhower publicly declared sugar to be dangerous to heart health). Its first gambit—one seen even today—was to counter warnings about the role of sugar in obesity by arguing that sugar was merely “empty calories” and that people got fat because they consumed too many calories or burned too few—the “sloth and gluttony” defense. Overweight people were to blame, not the content of their diets.
Then, in the 1960s, when Big Sugar’s market share was threatened by diet drinks, sugar companies and their trade groups and PR consultants spent over $4 million in today’s dollars supporting and publicizing bogus research to get the FDA to rule that sugar substitutes like saccharin and cyclamates caused cancer and should be taken off the market. (Cyclamates were “found” to cause bladder cancer in some male rats. Unfortunately, the amounts needed to do so were equivalent to a human drinking 550 cans of Fresca daily!)
More recently, Big Sugar has funded and publicized the ill-founded conclusion of some scientists that saturated fats, not sugar or carbohydrates, are the primary culprit behind the growing incidence of obesity and heart disease in America, as well as other societies that have been westernized over time. An either/or thinking has been encouraged. If it’s fat, it can’t be sugar, and vice-versa.
Taubes reviews the many ways these scientific controversies were fought in academic journals and conferences, before government agencies and congressional committees, and in slick advertising campaigns. Each challenge to sugar consumption was met with swift counterpunches by Big Sugar. Millions of dollars have been spent co-opting university professors and researchers with generous grants and by funding political campaigns opposing attempts to regulate the size of soft drinks or tax the profits of their manufacturers (Coca-Cola and Pepsi, who else?).
Taubes systematically dismantles the scientific claims of pro-sugar advocates, displaying an impressive understanding of nutrition and biochemistry. Two examples will suffice: First, the false but seemingly commonsensical claim by the sugar industry that obesity is caused by ingesting more calories than what is spent in physical activity. The axiom, “whatever you eat you have to burn off” misses the crucial point that all calories are not alike. The specific biochemical and physiological effects of the fructose that comprises half of both white sugar and high-fructose corn syrup guarantees fat accumulation and retention by complicated reactions in the liver, pancreas and brain that are specific to fructose. Among these reactions is the stimulation of high levels of insulin in our bodies leading to type-II diabetes, obesity and hypertension. The insulin triggered by dietary sugars directs fat cells to store fat, increases the production of LDL—the so-called “bad cholesterol”—and causes the brain to ignore signals of satiety.
Further, as Taubes and others such as pediatric endocrinologist Robert Luskin at UCSF, point out, it is almost impossible to burn enough calories through exercise to work off any significant number of calories, and research has shown that exercise is a poor means to lose weight anyway (it’s good for our brains and muscles, but not for significant weight loss). But by blaming people who are fat for their sloth and gluttony, the sugar industry lets itself off the hook. One wonders if the industry uses this blame-the-victim approach to explain away the rise in obesity of 6-month-old babies. The answer is likely to be found in the sugar content of many brands of baby formula.
Taubes further takes down the sugar industry’s focus on the dangers of saturated fats. He critically examines the low-fat, high-carb recommendations that exploded on the American diet scene in the early 1980s (think “carbo loading” before strenuous exercise or Nabisco’s low-fat, high-carbohydrate Snackwells cookies). The leading expert on nutrition in post-WWII America—and leading proponent of the fats-are-bad-but-sugar-is-harmless paradigm—was University of Minnesota epidemiologist Ancel Keys. His “Seven Countries Study” went a long way to convincing nutritionists and the public that saturated fat, not sugars, caused heart disease.
Keys compared heart-disease rates with diet in 16 populations in Italy, Yugoslavia, Greece, Finland, the Netherlands, Japan and the United States, and sure enough, found a significant correlation between the fat content of the typical diet in these populations and the incidence of cardiovascular disease. Japan and Italy had the lowest rates of heart disease, yet their citizens consumed a large amount of complex carbohydrates—starch—in the form of rice and pasta noodles, and thus, Keys and others argued, carbohydrates couldn’t be the problem. The problem, as Taubes points out, is that people in Japan and Italy also consumed extremely low levels of fructose as well as fat, but Keys neglected to study that particular factor.
There is abundant evidence that fructose is fattening and that diets restricting it have produced the highest average weight loss. But as long as the sugar industry and its scientific and political allies keep shouting “saturated fats!” attention is pulled away from the powerful pathogenic effects of sugars. And that’s no accident. When proof is lacking, the aim is to sow confusion.
Fructose is the toxic culprit in Taubes’ book. Fructose is metabolized in the liver and creates numerous pathways to disease, including obesity, diabetes and hypertension. In his concluding chapters, Taubes also includes cancer and Alzheimer’s disease as possible long-term outcomes of chronic fructose use. He cites and analyzes multiple studies showing the appearance of these illnesses in cultures that become westernized—a process that invariably involves dramatic and sudden increases in sugar consumption.
The chronicity of the diseases and the various long-term effects of what partisans like Taubes or Robert Luskin believe is a poison makes simple cause-and-effect relationships difficult to establish with 100 percent validity. What most lay people know is that sugar can be addictive (it appears to activate the same pleasure centers in the brain as cocaine) and it’s in almost everything we eat, from sugary drinks like Coca-Cola and Pepsi to infant formula. And like cigarettes, these products are marketed heavily to young people and in poor communities.
If Taubes likens his book to a legal brief against sugar, it’s hard for readers not to return a guilty verdict. He presents enough evidence to persuade readers that major government-funded longitudinal research is needed. But in the meantime, the documented risks of sugar are great enough and the potential dangers dire enough, to support making sugar a public health issue, much like alcohol and cigarettes. And that means pressuring government to regulate its use.
Michael Bader is a psychologist and psychoanalyst in San Francisco. He is the author of “More Than Bread and Butter: A Psychologist Speaks to Progressives About What People Really Need in Order to Win and Change the World” (Blurb, 2015).
The Reason Europeans Are Thinner – They Focus On The Pleasure of Eating
The rapid rise in portion sizes in the west has gone hand in hand with rising rates of obesity. No country in the world has the quantity of fast food outlets with the diversity of portions sizes as the United States. To curb supersizing, governments and public health institutions have advocated portion size limits and health warnings, but they have had limited success. Many European nations can teach the west a thing or two about eating. They pursue cuisine which is full of flavor and high in satisfaction. They don’t believe in low-fat, low-carb, low-taste, or low-calorie, but they do believe in enjoying their food, taking the time to eat at the table, knowing when to stop eating and educating their children about food.
Overall calories, the types of foods we eat, decreased expenditure and an loss of self-integrity are the biggest contributors to plus-sized cultures. Due the nature of our metabolic inefficiency, more people than ever before have tremendous challenges in losing weight and keeping it off. Consumers feel they are being infantilized and food marketers feel they’re being squeezed as they typically extract higher profits from bigger portions.
But new research has found that people can be encouraged to choose smaller, healthier portions, without compromising on enjoyment. In their article, published in the Journal of Marketing Research, Pierre Chandon, the L’Oreal Chaired Professor of Marketing, Innovation and Creativity at INSEAD and Yann Cornil, Assistant Professor of the Sauder School of Business, University of British Columbia, find that people will choose smaller portions of chocolate cake when they are asked to vividly imagine the multisensory pleasure (taste, smell, texture) of similar desserts.
Eating great food — no matter how simple or how elaborate — is one of life’s great pleasures. It’s rare to see people eating while walking or shopping in France or Italy. There are no cup holders on caddies, or even in most cars. You eat at the table, not in front of the TV or computer screen, then you leave the table and do something else. When eating at restaurants, Europeans are never asked by their servers “are you done with that?” because the meal is a pleasure, not a task.
When people eat anywhere in the house, other activities they do while eating will often trigger a signal in the brain to start eating. Many Americans eat while watching TV, or just start snacking. Confining all eating to the kitchen can put a dent in that.
How can focusing on the pleasure of food make people want smaller portions? When it comes to eating, pleasure is inversely related to size. It is at its maximum in the first few bites of the food. Each additional bite becomes then less enjoyable and it is the last bite which determines the overall impression of how much we enjoyed the food. When people choose portions based on value for money, or the fear of being hungry, they end up choosing one of today’s supersized portions which are just not that enjoyable to eat toward the end.
Cornil and Chandon also show that unlike health warnings, this multisensory imagery does not reduce expected eating enjoyment or willingness to pay for the food. In fact, “focusing on the pleasure of eating, rather than value for money, health, or hunger, makes people happier to pay more for less food,” said Chandon.
Cornil and Chandon conducted five different experiments using different groups such as French schoolchildren, adult Americans and young Parisian women. In the first study, 42 French schoolchildren were asked to imagine — incorporating their five senses — the pleasure of eating familiar desserts and were then asked to choose portions of brownies. They naturally chose portions of brownies that were two sizes smaller than the portions chosen by children in a control condition.
In another experiment, Cornil and Chandon imitated high end restaurants by describing a regular chocolate cake as smelling of “roasted coffee” with “aromas of honey and vanilla” with an “aftertaste of blackberry”. This vivid description made 190 adult Americans choose a smaller portion compared to a control condition where the cake was simply described as “chocolate cake”. The study also had a third condition, in which people were told about the calorie and fat content of each cake portion. This nutrition information also led people to choose a smaller portion, but at a cost: It reduced the amount that people were willing to pay for the cake by about $1 compared to the multisensory condition.
A third study showed that people underestimated how much they will enjoy eating small portions of chocolate brownies. They expected to enjoy small portions less than larger ones, when actually both were enjoyed equally. This mistake was eliminated by multisensory imagery, which made people better forecasters of their own future eating enjoyment.
In Europe, you won’t find many all-you-can-eat feasts, such as buffets, tailgate parties and unlimited pasta and dessert bars, where it’s easy for the calories to add up quickly. They realize that they will get to eat again in a few hours. They usually stop when they’re 80% full and don’t continue to gorge when they’re full if and when they ever get there.
“Having more descriptive menus or product labels that encourage customers to use their senses can lead to positive outcomes for consumer satisfaction and health, but also for profits,” said Cornil. “This could make for a more sustainable food industry, which struggles to grow in the face of today’s obesity epidemic.”