Sugar Blues: Alcoholism, Diabetes and Hypoglycemia
Alcoholism, Diabetes and Hypoglycemia can be cured.
A discussion on the Soil and Health Yahoo group centered on the subject of alcoholism and also touched the need and desire to have a glass or two of beer or something distilled from time to time.
"Alcoholism is based in hypoglycemia," said Philip N. Ledoux*, adding: "there is no profit in the cure so, when people did discover the problems triggered by hypoglycemia, the medicos devised all kinds of medicines and false science which is still around. Once hypoglycemia enters the family tree it seems to never go away. If you really understand hypoglycemia, and then abstain from all concentrated and artificial sugars (even stevia) and carbohydrates that convert into sugars (fine grind is the problem), then you can control the hypoglycemia and usually cure any associated disease."
There was a lot of interest in the subject of balancing one's sugar intake, so Philip wrote up for the list his experience and the results of his research. The messages were very interesting to read and I believe that many of you may want to see and perhaps even pass them on, so I asked if I could post them in an article.
This information really should be required reading in nutrition class (what ... there is no such thing in school?) and it's the kind of advice we secretly hope our doctor might give us instead of a prescription. There are even a number of recipes at the end which, while avoiding concentrated sugars, still make for delicious treats. So - good reading and, in case you or your soul mate are good at cooking and baking, bon appetit!
*About the author, by the author
I was born in 1931 in a medium sized town where local farmers produced 90% of all the foods consumed. Other than the typical childhood wonderments my real memories started after my father bought his farm; and the memories that I'll never forget are my father sitting in his favorite rocking chair, wrapped in a blanket besides the kitchen wood stove, trying to cough up his toe-nails during an asthma attack (at least that was my mother's quite accurate description). And what made a stronger impression was the fact that he had been a blacksmith and was as strong as 3 men, and so sick he couldn't put a stick of wood into the stove to keep himself warm!
My father's dream in life had been to be a veterinarian, but missing school half the time from sickness and extra farm chores and being a dyslectic prevented the dream from becoming a reality. Quite naturally he infected me with the desire, and I too studied earnestly to be able to get into a university to study animal medicine. As the years passed, my father's "sickness" spoke to me in a way; it would take as many years to become a medical doctor as to become a veterinarian, and I just might be able to solve the riddle of my father's asthma. So, gradually I became human medicine oriented rather an animal related.
I did get to our state university as a pre-med student. So many of the business gurus preach "location," "location," but in my case it was "time," "time." The first GI bill was ending soon, and veterans were making certain they didn't lose out. To be able to take a med school entrance exam one had to have a 95% grade point average! My 92% could never cut the mustard, so I only have one year pre-med behind me. It was a blessing in disguise, because I didn't become brainwashed in allopathic medicine, yet I was able to read the cutting edge news in medicine and understand it; and the desire to help others never diminished.
In later years I took homeopathic and natural healing correspondence courses, and read the books by the greats in natural healing. Sadly, I learned the cure to my father's asthma 2 years after he died; but that in a way has prevented me from forgetting the cure. My first wife was left in labor for 32 hours which triggered acute hypoglycemia; but it would be 10 more years before I would even know how to spell the word say nothing about understanding it. She was a text-book exaggeration of every symptom that hypoglycemia exhibits. If it were not for her, you would not be reading this series about hypoglycemia, its curses and cure. I'm only the observer, she was the teacher.
Hopefully this series will lead you out of the bewildering maze of hypoglycemia, which we are all in; and yes there is a cure for it.
Philip N. Ledoux
Claremont, N. H. 03743
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Sugar Blues: Alcoholism, Diabetes and Hypoglycemia
by Philip N. Ledoux
Part 1: The reason for hypoglycemia and diabetes
I personally believe that we are taught to rely too heavily on "diets," recipes, and formulas. When my mother taught me how to cook (age 10?) she emphasized that a recipe was only a guide. If we have a surplus of eggs, use 2 or 3 when it calls for 1; use milk when it calls for water (we were dairy farmers), and so on. Likewise, when you understand the cause of "diseases" you should be able to figure out how to cure them, recipes aren't needed.
The label "hypoglycemia" is about as poor a label as could have been applied. Yes, you are exactly correct John in saying "too little" blood sugar, but that comes from the label. It really is "out of whack, blood sugar dynamics" but what professional would use that kind of label? To get my children to understand and be interested in our inherited problem I would tell them: if it wasn't for our kind of people, civilization would never have developed. I'll admit I was stretching it a bit, but there is a germ of truth in it. All of us who are hypoglycemics developed the ability to store excess sugars rather than depend on a constant source of sugars; thusly our ancestors were able to survive the lean periods, we drew from our sugar reserves. And that isn't exactly correct, excess sugars as blood sugar (which is water soluble sugar) converts into non-water soluble sugar (glucose into gluconase) which is stored in the liver, muscles and elsewhere. When the liver gets full, this excess is then converted into body fat. In the survival part, the body fat is reconverted into blood sugar with a 75% efficiency.
Like so many traits of human adaptation for survival, these become a double edged sword in civilization; especially so in industrialization, but visible in history way, way back. In a primitive world, the only excess sugars we got into were finding a "bee tree" and gorging on the honey. We had one hell of a sugar hangover, we got over it and life continued onward in the slow lane again. The body was able to handle that "occasional" whack. Today, every time we open our mouths, we give the body a great big whack.
Boiled down to its simplest: There is a normal range for blood sugar to operate within, which varies somewhat from individual to individual. When we get into "sugars," the brain senses this "too much" at the top of the normal range and orders insulin to be produced. Sugars start to be stored. When blood sugar reaches the bottom of the normal range, the brain uses the "turn on to turn off" method which is widely used in all types of industrial controls. In this case the brain says to the adrenal cortex to produce its special enzyme which in turn turns off the insulin production by the pancreas. Sadly, no "feedback" about accomplishment is included in the body's operations. As we developed way back when, no feed back was needed, everything was simple.
As long as we still only got into the sugars on religious feasts and weddings, we developed the sugar hangover, sobered up and continued on OK. It was in the 19th Century that the average person was able to live it up in the sugars like the rich; and there started our demise. As long as we could only afford coarse ground grains (carbohydrates) and sugars as nature made them as an apple, fig, etc. there was enough bulk that it was impossible to eat too much sugars (or converted sugars) to get the sugar hangover. "Sugar Blues" by Dufty does an excellent job of developing the sugar story over the centuries, and it is most interesting reading. It wasn't until the mid 1920ies that hypoglycemia was discovered. It has been around since the days of the early Greeks! But the mechanism hadn't been identified. Hippocrates defined the symptoms of diabetes, and you cannot become a diabetic unless you have first become a severe hypoglycemic; so the ancients knew the end of the line problems, but not the real culprit.
Here is the mechanics of the problem: Mother nature puts bulk into her sugars, only the date has too much sugar per bulk, but mankind likes to improve on mother nature, is addicted to sweetness and thusly concentrates natural sugars by juicing (cider) or concentrating (maple syrup) or going to the ultimate of 99% "pure" as in table sugar. Basically, in a normal diet, every time we open our mouths, we intake too much sugar; the sugar storing cycle is triggered. So far so good. The next step is the weak link. Once the sugar storing cycle is started (insulin production) it has to be turned off by the adrenal cortex, and therein lies the secret. The adrenal glands are "emergency only" type glands. The using of adrenalin should be only once a week. Run across the bull pasture today, and when you feel bull breath down your neck, you'll spurt ahead safely and jump the 10 foot fence. Do not try a repeat for a whole week, because in all cases the bull will win. So, the point I'm making is that the adrenals are not "many times a day" glands, they are once or twice a week glands, and yet they are asked to turn off the sugar storing cycle every time we eat something!
Is it any wonder that we become diabetics when we are 40 or 50 or even as teenagers today? Gradually, the adrenal cortex cannot totally turn off the insulin production, thus there is a continual ongoing production of insulin, and with time more and more insulin is not turned off. Eventually the pancreas is worn down and the doctor tells us the bad news: You are now a diabetic.
Until we become that diabetic, there are all kinds of horror stories that intervene; that was the living hell I referred to in my original post. I will return to that in a later message; I am trying to cover the overall picture today.
The cure for simple diabetes (Diabetes I) and hypoglycemia is identical, give the pancreas a rest. It has 5 other jobs to do besides producing insulin! The obvious solution is to eat in such a way that the adrenals are not asked to turn off the sugar storing mechanism; in other words eat in such a way that there are no real excess sugars needing to be stored. It is much easier to say simply: Eat everything RAW. That will do it; but that is a tough sell no matter how good a salesman you are! Usually people start by eliminating all the obvious sugars from their diet. I started by stopping to buy granulated sugar. Those corn flakes went down hard at first; but I eventually acclimatized. The sad part was that bagged sugar reduced my sugar intake by about 10% maybe less. The corn flakes alone have 20% sugar in them! And because of "grandfather" laws, that sugar did not need to be included in the label. The SOB part of the sugars is that they are included in EVERYTHING! Start reading labels (after learning the 25 various names sugar is disguised under) and you'll start to cry: there isn't anything left to eat! Yes you are correct, but not entirely so.
In general as you shop in a supermarket, everything "in the middle" has at least a 5 year shelf-life and is highly profitable and usually is highly sugared or converts too fast into sugars; yet this is the foods that get us into trouble. There are a few exceptions. Basically the perimeter of the supermarket is where we can eat (with caution). Before my drastic diet changes, an apple was an apple; after I could tell you blindfolded what kind of an apple I was eating. Yes the taste sensitivity returns and becomes that dramatic.
The carbohydrates give us problems because carbohydrates (grains) are a 12 carbon molecule which converts into a 6 carbon sugar molecule. A pouch of grain nibbled on all day out hunting will never get us into trouble. The rate of conversion never triggers the sugar storage mechanism. The problem comes from the miller, the guy who grinds the grains. Except in a farm animal supply house, all our grains are ground so fine that in digestion they convert instantly into sugars! If you understand the preceding, then you should be able to understand this dietary horror. There is absolutely nothing in the crackers, breads and pitas that will not create a problem for us. You have to buy the grain seeds, hand grind (be careful you can easily grind too fine, the equipment is made to grind fine) or blender grind. Something half way between cracked corn and edible is about right.
Hopefully I've given a broad enough over-view that you can put your thinking cap on and figure out many a solution, create many a recipe (reverse engineer modern recipes) and come up with clever smoothies and the like.
Diabetes II is another poorly labeled problem, which because of its label will prevent professionals and laymen from understanding the problem. It IS a case of too much blood sugar; but it is caused by the cells not being able to uptake the available sugar. It is caused by processed oils and fats which change cell structure. Elimination of the cause is the solution.
Part 2: Blood sugar out of whack
This is part #2 of probably 5 parts about hypoglycemia. It is something that is quite easy to understand, which responses indicate, but it is too lengthy to put into one post.
Our mental responses to the world around us are highly robotic; this is a slight exaggeration but I'm certain that you'll agree with me when you understand the big picture. The brain functions basically on blood sugar and glutamic acid; yes there are over 100 identified chemicals needed and/or generated within the brain, yet most of those are combinants and/or re-re-re combinants of blood sugar and glutamic acid. Either one being low, the brain will disfunction, just like an automobile engine will knock and sputter when the carburetor is adjusted too lean. The terrible part of human nature is usually caused by too little blood sugar reaching the brain; and usually the alcoholic stupidness comes from too little glutamic acid reaching the brain. There is an interaction where the excess of one will balance the shortage of the other; and dopamine, serotonin and other chemistry is involved, these I am omitting for an overall understanding.
Picture a thermometer that changes color as the indicator liquid rises in the tube. Let's divide that into approximately 5 divisions which can be equal, proportional or exponential; just as long as there are 5 divisions and the color starts out white, changes to yellow, orange, red and purple as it passes into each of the divisions. This is almost equivalent to a brix indicator, the amount of sugar concentration in a batch of grapes or fruit slurry. Let's start at the top, the purple range. This indicates too much blood sugar concentration, this is the diabetic whom the doctor worries more about than the diabetic worries about himself; an upper range called euphoria. If it gets too concentrated the person goes into a diabetic coma which if not immediately treated can result in death. As indicated in the first post, the pancreas is worn out and is not producing insulin, thusly the excess sugar is not being stored.
In the "red range" the blood is normal. We think, act and respond to life normally. When blood sugar rises beyond the upper boundary the sugar storage mechanism kicks in. We are neither euphoric nor depressed. We are able to handle anything that comes our way. When the sugar storage mechanisms gets to the lower limits, the sugar storage shut off mechanism starts up – the adrenal cortex shuts down the pancreas' production of insulin.
If blood sugar gets below this normal range into what I mythically call the orange zone, here start the horrors of hypoglycemia; for some people it is minor, for most it is terrible and for a few it is a horror story. This range comes about because the adrenal cortex is
overworked and as a result the pancreas is not entirely shut off its insulin production, and with time the amount of "non-shut-off" insulin becomes greater and greater, which gets us into the lower and lower overstored limits of this "orange zone" or too low blood sugar.
The first symptom is accident proneness. The brain is just a little short on blood sugar and is not making solid connections that shows up as accident prone events. The dropping of a dish, the crochet needle doesn't seem to want to cooperate, you step on other's toes physically and so on. Sort of the petty annoyances type of things. As blood sugar continues to drop, we see the bad side of personalities coming forward. The bad-mouthing teen, mother shouting at minor events, father hitting his thumb with a hammer and not lightly either, parking lot accidents, close calls on the road driving, etc.
As blood sugar continues to drop, we get into the real serious problems which we turn to the psychiatrists for help. The unseen fears, the phrenias, the genuine psychotic; yet all this is due to lack of blood sugar within the brain, and the brain is really disfunctioning! The experiment has been done decade after decade with the same results (until chemistry took over in the 1980ies); remove the man-made sugars from the asylum inmates, remove the sugared drinks, remove the sweet treats they all crave, and 75% of them are cured! Of the remainder, 75% improve dramatically and the rest are the real mentally sick ones. It is amazing how simple all of this really is and probably the simplicity of it keeps the professionals in ignorance.
As blood sugar continues to be overstored, we come into the "yellow zone." This is where suicide rears its ugly head. The body seems to figure that everything is hopeless therefore we might as well terminate it all. The principle of crisis lines, etc. is the fact that as long as the suicide victim is talking they will not commit the act, and hopefully the victim can be talked into logic and eventually pass through the crisis. Every peace officer, sheriff and EMT should be thoroughly grounded in blood sugar mechanics as relates to suicide; yet most of them are entirely ignorant. (I've volunteered to educate but the events are always cancelled well in advance.)
Hopefully readers will never be confronted with a suicide event, it aint fun by any means. I've taken a daughter through a dozen or more of those events a few of which ended in the hospital; does that qualify me to offer advice? In a family or group situation, the victim will usually give clues that they need help. They are easily missed the first time, but one quickly learns the clues. "Daddy, what does `Decon' do if you take it by mistake?" "How much lye does it take before you upchuck?" and many a variation lesser or greater. Always assume the worst, and take action. If you are certain nothing has been ingested, then start talking; as stated before, as long as the victim is talking, they will not do the doing.
There are a few hidden factors in all this. Obviously blood sugar needs to be brought up into the normal range somehow. The first reaction is to give the victim a candy bar. That works (but only temporarily); blood sugar will quickly rise, the helper feels elated and successful and leaves. But the excess sugars start that horrible yo-yoing process and blood sugar again plummets back into the suicide range where they will probably do the job much to the confusion of the helper who left not more than half an hour before it was done!
The proper way is to gradually bring up blood sugar levels into the normal range. Fruit has the required bulk to not be consumed in too great a quantity; but most victims do not want to genuine eat anything (sometimes you are lucky and they will eat with you); the next best thing is genuine fruit juices, check the label like a lawyer for no sugars of any kind as an additive. Dilute that 2 to 3 water to 1 juice to keep the concentration down where it doesn't trigger the yo-yoing effect. From experience be prepared to talk for another 2 to 3 hours as you sip and they sip and you and they talk and talk. Gradually you'll hear less and less about how badly the world sucks, and eventually you'll recognize normalcy. At that point you can safely leave, but it is a good idea to stick around long enough to make certain that blood sugar doesn't again drop. Usually the victim will go into a deep sleep when normalcy has arrived, and will sleep for 6 to 12 hours (nothing is guaranteed).
In some cases the victim is not clever enough to actually accomplish a suicide or they physically are too weak, or for some the drop in blood sugar is so fast through this phase that they do not have enough time to think it over. The next step is the last emergency back up to keep life going. This is probably the dividing line between dangerously low blood sugar (yellow zone) and no blood sugar (the white zone) where life ceases because there is no sugar to keep the heart beating, the brain functioning and the lungs operating.
This emergency system is the release of adrenalin which will milk the very last of stored sugars to keep the body functioning; this is the sailor at sea on a raft for 40 days. The adrenalin is a salvation yet it can kill in the wrong circumstances. If you are that sailor, suddenly all that water out there is drinkable (adrenalin blanking rationality) and you then kill yourself by drinking salt water! The Navy spends a small fortune on hammering into your brain the fact that no matter what it appears to be salt water is not for drinking! And they hammer that into you every day for 3 or more months. You can't leave basic training without knowing to your dying day that salt water is not for drinking. The release of adrenalin releases all stored sugars, BUT it also blanks rationality. This is how a spouse can be beat up physically tonight and tomorrow the perpetrator of the crime cannot ever remember doing it.
As you should be able to see, we are not truly robots, but our responses to the world are under the control of how lack of blood sugar controls brain function. And it does explain the mystery of how a man can "lie" about never beating up his wife in a court of law.
If my wife had not been a text book example of all the above in the extreme, I would never have been able to comprehend it all and share it with others! Luckily for me, it all happened in "slow motion" and repeated consistently week after week for 20 years. After somewhere between the 50th and 100th repeat it finally sunk in and I could understand it clearly. Monday the clergyman would visit bringing candy treats she always asked for (he had been explained "all the above" yet ignored it all). Tuesday, she was on a sugar high, almost euphoric, happy, nothing the matter with the world. Wednesday she was getting witchy, grumpy dissatisfied. Thursday she was hallucinating, actually baying at the moon or at something, really out of her mind.
Suicide was showing up as "Life isn't worth living with you." (She was physically very weak thusly no suicide.) Friday she was totally exhausted. Saturday she was slowly recuperating, and Sunday she was her normal self again. The clergyman's excuse was that whenever he visited her, she was always acting normal, although he never took me up on the request to visit on Monday AND Thursday. If it hadn't been for a breakthrough in understanding for me, I would have gone crazy under the strain. Once a person can understand the causes, usually they can handle the resulting stresses. Actually my wife is the hero in all this because without her living the horrors of hypoglycemia, none of us would have a clue.
Part 3: The plight of the alcoholic
There are many ways to create an alcoholic; I will describe the classical example. When using the SAD diet (Standard American Diet) or modern equivalents, at mealtime and after, the blood-brain-barrier acts like a plugged sieve to glutamic acid. (For those not familiar, glutamic acid is one of nature's building blocks.) As described previously, the brain functions basically on blood sugar and glutamic acid, either one low, and brain functions are impaired, the severity depending on the amount of shortage. If there is alcohol in the brain, it will literally pull the glutamic acid through the "plugged" blood-brain-barrier! With a few repeat performances, the brain quickly learns to ask for alcohol when glutamic acid is needed; this is the compulsion in alcoholism.
Doctor Beck found that by applying certain frequencies (I do not know the frequencies) to the mastoid sinuses (just behind the ears) that all cases of addiction could be cured by twice daily treatments for less than a week; and in cases of acute, life-threatening addiction that a single treatment would take the person out of the critical state. After the preliminary research work and data were collected, etc. Dr. Beck decided to be a salesman of the device - who was better equipped to sell such a simple device than the inventor? For months and months he had zilch results in sales as he traveled from addiction center to drying out tank to hospitals. One day a drying out tank director gave him the proper clues to put everything into perspective. He explained to Dr. Beck: Why should I be interested in curing my patients? 75% of them return regularly; if it were not for the repeat factor, I'd be out of a business!
Another researcher in the building blocks of life, had a genuine alcoholic wife who had never held a job in her total life. He was experimenting with glutamic acid, creating alcoholic rats and then trying to cure them. Glutamic acid was consistently changing his alcoholic rats into sober, normal acting rats. On a hunch, he took some glutamic acid home, mixed it in his wife's orange juice every morning (unknown to her); two weeks later she went out and found a paying job all on her own!
If you browse the over-the-counter section of supplements in a pharmacy or health food store, you will find many "L-somethings"; the "L-" translates: "one step chemically removed from." L-Glutamine is one of those supplements, it is one step removed from being Glutamic Acid. If the alcoholic takes L-Glutamine, it will pass through the blood-brain-barrier under any and all conditions; once within the brain, it is converted into Glutamic Acid. It has been so long since I've purchased the supplement for my family that I've forgotten the amount in a standard tablet; it is either 50 mg or 500 mg. In this case too much is not a really good thing. Usually one tablet per day is enough to do the job. If the addiction is severe you may need to double the amount and take it twice a day, but once symptoms abate, cut down to the recommended dosages quickly.
One time I was remodeling completely a 6 apartment house. When I completed the first apartment, a young man who had just got out of a drying out tank moved in. We talked often, liked each other and sort of became friends. After some months the young man confided in me that he had started drinking again. I bought some L-Glutamine for him, explained the whys and wherefores and hoped for the best. About a month later he told me that whatever that stuff was that I had given him, it really did work. Last night his buddies came over and they brought the booze with them. He explained that it was the first time he had ever been able to sit down and enjoy a drink without needing to finish bottle or the case. From this person and others I've had feedback from I've concluded that alcoholics will take L-Glutamine as recommended without objections, but for some unknown reason, they will never buy it on their own. Someone has to supply it to them, and check on the need for replenishment.
Like so many things in the natural food, natural curing arena, when the basics are taken care of the cure rate is 75%, and most of the others are improved dramatically. I've found that if you take the time to explain why and how L-Glutamine works to the alcoholic, they are willing to give it a try. Should you do this for a person, first be prepared to supply the supplement for years to come and you'll have to check to see when the next bottle is needed. It is not fair to give the alcoholic a solution that only lasts as long as the first "gift bottle" and then the person falls back into alcoholism.
Part 4: Learning difficulties and related problems
I can remember a late afternoon conference with my daughter's 5th grade teacher. We seriously discussed her erratic learning progress. The principal wanted to place my daughter in the disabled learning class, and the teacher and I both felt that it wasn't a disability per se, it was something that came and went and seemed to lack predictability. She could learn as well or better than the average student, and then all of a sudden, nothing "stuck" in the mind, it would evaporate as fast as it was learned. What a puzzle! I remember some years later, after I understood hypoglycemia, that I was giving the school authorities all the genuine clues that should have led to a solution, yet everyone was as much in the dark about it as I was. One of the clues I remarked about every time "officialdom" and I discussed my daughter's problems was the fact that if after our evening meal, I left the dishes for later and helped my daughter with homework, I was nothing more than a cheering section or observer. If we waited an hour after the meal I could repeat the principle, fact or whatever a dozen times and it was as though I had never said a word!
There was the clue! If you missed it, I'll try to analyze it to make it clearer. Remember the principle that if blood sugar or glutamic acid was low, the brain would misfire? The brain was lacking fuel to function properly. Obviously our meal consisted of lots of sugars, most of them hidden, much from overly refined carbohydrates (grains) converting into sugars instantly via digestion. That gave extra fuel to the brain, and if we did "homework" immediately after eating, homework was a snap. In my daughter's case (remember the time factor varies among individuals) the sugar storing mechanism had kicked in and was way overstored (no shut-off or only partially effective shut-off) by the time I'd get around to helping an hour after eating. Blood sugar had been so over-stored that it was impossible for her to learn anything!
Some years later when she was in the 7th grade I had finally put it all together and had a few more clues. If during the school day someone shared something with sugar in it with my daughter, within an hour she was a hopeless case (learning-wise, never a behavioral problem). The morning session would be "flawless" and the afternoon session would be a disaster. She was fluctuating between being a B to A student and within a few hours was a D as in Disaster. If I could somehow manage to keep her out of the sugars, she ran consistently As and Bs. If someone gave her a piece of gum, within an hour she was a D! The dynamics of hypoglycemia – too much, too little dynamics of blood sugar. The label implies "too little" and masks this yo-yoing dynamics of blood sugar, which directly affects brain functioning.
Armed with all this I proudly made an appointment with the school system psychiatrist, explained the discovery and how the dynamics of hypoglycemia were evident. His reply to me was: "When you can keep her marks in the As and Bs for a total school year, come back and see me, I'm interested; otherwise, don't bother me." Hmm? How in the hell was I going to keep my hand over her mouth all school year long? A rather impossible assignment. I was pissed and I think I expanded the psychiatrist's vocabulary extensively as I borrowed words from my sailor days.
My father was the 5th generation in a continuous string of asthmatics who in later life became diabetics. That made my daughter the 7th generation hypoglycemic. You cannot have an asthma attack until blood sugar falls low enough (inadequate water intake also is involved). But my father was also a dyslectic; that strange mental problem where within a page "to" becomes "ot," "aid" becomes "dai" and so on. Because I lived with him and knew him well, and combining that with my understanding of hypoglycemia, there has to be a connection between dyslexia and brain disfunction via too little blood sugar (from overstoring dynamics).
Sadly, whenever you hear mention of mental problems, be they minor or major, you can bet that hypoglycemia's overstoring of sugars is involved. The only difference between you and I "sane" people and the "crazies" is the recovery time from overstored blood sugar creating "craziness" to go back to blood sugar "normality." Some people recover within an hour, others overnight, the "crazy" take several days to over a week to get blood sugar back up to normal and recover from their "attacks." I hate to admit it, but I've been in that irrational phase many a time; my recovery time was fast enough to not get into trouble; and I'll bet you a dollar to a donut that if you carefully review your own life, you'll find that you yourself have been there too; usually in the evening.
The sugar storing mechanism does not fully develop until around puberty. One might in all honesty ask – what does nature do before that? Before that nature asked the young body to burn off the excess sugars. A classic example is to simply observe an elementary school as the children burst through the doors on their mid-morning play period. Zoom, Zipp, Zagg almost the total period they are out of the building! They are burning off the excess sugars. If you are a teacher, you can see it building up in students as they get the itchy-pants syndrome, and when the sugar level builds up too much, they start darting around the room, or as much as you allow them. Then all of a sudden the girls quiet down (as they progress through the grades) and start to become fat; that indicates the sugar storing mechanism has started to function, and there being so much sugar in the diet, it is converting to body fat. A year or two later, the boys start calming down, the sugars are being stored, no need to burn it off.
What I observe about school from reading extensively makes me cry. The class cut-up and the difficult to manage student has a problem with excess sugars; mother nature is trying to get him/her to burn off the excess sugars! And the chosen solution is to prescribe Ritilin or other brain-poisons. What a stupid, bas-awkward way to solve problems. When I taught classes of adult sailors in the Navy, if the class was getting sleepy or whatever, I'd have them quietly (we got along well) so I wouldn't get into trouble go outside and run around the building 2 or 3 times. Obviously I didn't have any sugar related problems per se in my classrooms; but couldn't that be applied to modern schools? If not having the cut-up run around the building, have him/her run a treadmill in the back of the classroom? To be honest, I'm glad I'm not raising children in this current day and age! No wonder today's mothers look worn-out before their time.
The sad part about life is that because of the foods available and the mal-education about nutrition, we are all hypoglycemics. No need to take the fasting glucose test; we are all hypoglycemics; besides, the charts that the doctors use are all way off and the tests often are not administered correctly! The solution ends up being self-education. Hopefully this series is starting you on such a journey.
Obviously no one has all the answers, and I am no exception. Way back in recent medical history someone took a wrong turn, and nobody is admitting to it. We as individuals have to find our way back individually. We meet some badly battle damaged hulks along the way, but when we finally get back on the right track, our bodies start the normal rebuilding process.
Part 5: How to start the cure
In the three preceding presentations we covered the mechanics, the horrors of and associated alcoholism as relating to diabetes and hypoglycemia. I will attempt in this presentation to explain curing the problem.
I was given a copy of a privately researched manual about cancer by the researcher himself. In this great tome, he mentioned a doctor from New Hampshire who had the honor of having our state legislature place a law on the books that he had to charge for his services rendered. Apparently in those days giving health services away free was considered anathema, treason or worse. And just as today, this doctor was having results, cures, people were hunting for him, yet mainstream was offering apologies.
Nothing has changed through the centuries; in an "empire mentality" anything that does not translate into profits is ignored, denigrated and thrown into the dust-bin. The facts are that a cure does exist for diabetes and hypoglycemia but there is no profit in the cure. Don't expect to see the cure in any major media. Hippocrates describes diabetes as well as ancient Egyptian texts; yet it wasn't until the teens and twenties of the Twentieth Century that cause and effect were put together. In the American North, sugared drinks were only consumed during hot weather, but in the American South, they were used year-`round. A few observant Southern doctors started following up on
the symptoms. I wish I could give credit to those pioneers, but memory fails me. As I mentioned before, my wife was going through all the classical symptoms of acute hypoglycemia and life had become a living hell when the book "Low Blood Sugar and You" by Carlton Fredericks was loaned to me. Every page I turned here Fredericks was talking to me, moi! The book is still findable through internet booksellers. Some editions are better than others, but all editions are excellent when you are in the jungles of hypoglycemia.
The weak-link that gets us into trouble is the sugar-storing-shut-off-mechanism the adrenal cortex. First we need to repair this gland, and the pancreas which is basically producing insulin constantly so that it too is worn out. If we can somehow adjust our eating habits to prevent the need for sugar-storage, then the shut-off weak-link will be avoided and therefore gradually self-repair. In the case of the pancreas, it has many jobs to do, therefore if all those jobs were lightened, it would help the pancreas to self-heal. Lighten the load of "fats" because the pancreas regulates that; obviously avoid sugar storing; these are the easier to remove "loads."
The old rule of thumb is helpful here, Mother Nature builds bulk into her sugars, as a result, man cannot ingest more sugars than he can handle with the exception of the date (one per day). Bees make honey, which can be a two-edged sword; remember it is a concentrated sugar, and has to be respected as such. This brings up a health link that is necessary to comprehend. When we consume "table sugar," which is 99.9% "pure" the body has to rebuild these sugar molecules back to their original condition before they are usable by the body; therefore the body takes out of reserves all the minerals, vitamins and nutrients that were removed in the sugar concentration process! That is one hell-of-a-load placed on the body.
In farm country where a fair diet still exists, if you place just a bit of a piece of block sugar under the tongue, children that could do 15 to 20 pushups or chinups will have difficulty doing 2. You are observing the amount of energy required by the body to rebuild that small amount of sugar! By using honey, we avoid that "rebuilding." Use 1/2 the sugar in a recipe with honey, and as your family adjusts, keep cutting down on the amount. My mother "cooked" me back to health, and used this principle about honey. Within 3 months she had cut back from 1/2 cup of honey in a recipe to 1/8 teaspoon!
Another factor that needs consideration: The brain is supposed to monitor 20 odd elements within the circulating blood to regulate the body. In the case of sugar, every time insulin was needed to store sugars, the brain noted that strong sweetness on the tongue preceded the need for insulin, like Pavlov's dogs salivating at the ring of a bell, the brain shifts to monitoring sweetness on the tongue as the trigger and amount of insulin needed to store the sugars. In today's world we are in do-do up to our eyebrows because of this. ANYTHING that has sweetness will trigger insulin production whether there are circulating sugars needing storing or not. Therefore all artificial sweeteners are verboten, out, not to be used. I even question the use of Stevia because it is 100 times sweeter than sugar; that means that a gigantic amount of insulin is demanded when the tongue senses Stevia; which could take the person into the "horrors of hypoglycemia" stage quickly. I've been 30 years on a "zero sugar" diet and my brain still monitors the tongue for sweetness!
Much of this has been learned by trial and error, mostly error which makes it impossible to forget. My first step to curing my hypoglycemia was removing all man-concentrated sugars from my diet. (I wanted to test the concept to make certain I wouldn't damage my wife when I attempted to apply it to her diet.) 10 days later, I woke up for the first time in 10 years genuinely rested; in retrospect, the body was finally able to manufacture real blood. There is a ray of hope in all this because of the little known schedule that the body uses to rebuild itself. The stomach lining is replaced completely every 5 days; the blood is completely replaced every 10 days. Every major organ is completely replaced every 3 months! Imagine that. How many new hearts have you had since you were born? It may take more than one 3 month cycle to completely repair past damage to adrenals and pancreas, but you should experience observable improvements within 3 months if you religiously apply the principles I've tried to outline. Ah, yes, the complete skeleton is replaced every 3 years and all the nerves are replaced every 4 years.
Did I cure my hypoglycemia via diet? I would "catch" poison ivy so badly that I've been hospitalized 4 times with the *^#* stuff. On a Boy Scout overnighter (my boy) I got into the poison oak – worse case the skin specialist had seen in 35 years of practice. One year after I made my drastic dietary changes, I accidentally got into the poison ivy with a power trimmer. When I mistakenly used a towel over again, I had to get medical help. Three years later I again got into the poison ivy and all I got was some minor redness and some itching; a far cry from hands the size of catcher's mitts as a boy. So, if you care to argue the point, I'm not technically cured, but I consider myself cured because of the dramatic changes in reaction to the blasted weed.
It is said that hypoglycemia is the root cause of all the diseases of civilization; Fredericks has quite an impressive list. Cure the hypoglycemia and you cure the disease that affects you. It is slightly a case of which came first the chicken or the egg; the ingesting of man-concentrated-sugars results in hypoglycemia, but it also changes the body's chemistry to acidic which creates fertile ground for the diseases of civilization. Many a person has attacked their health problems by removing the sugars to stop a disease. Regardless how it is approached, we all end up in the same "back forty" doing the same things, but for different reasons, and humorously actually doing the same identical basic things.
I am often challenged about my "zero sugar" diet. If we were living back in the 1800s, we could "cut back" and succeed. In today's world, sugars are hidden in everything! There is no way to actually "cut back" because of this pervasiveness. If we go "zero sugar" (meaning no man-concentrated-sugars), most likely we still haven't removed all the hidden sugars, so in reality we really are doing a "cut back."
Part 6: Sugar and Salt
This presentation will try to tie all the loose ends together and add a few related hidden factors to help cure hypoglycemia and diabetes. As pointed out before, the actual cure is to take off the overloads on the adrenal cortex and the pancreas by removing sugars from the diet and including sugars with mother nature's built-in-bulk; by so doing, the organs will self-repair themselves.
Man's natural survival instincts turns into a self-destructive mechanism because in an industrial society (as well as world-wide today) we are able to live as the kings of yore who were filling their sweet tooth and eating nicely refined flour products and who actually were the ones to support and subsidize the medical establishment through all these millennia. It was only the super rich who could afford the foods that killed; the average man had to eat black rye bread with butter for a spread, all considered poor man's food, yet it fed the body "kingly."
Thomas Parr: At the age of 122, his first wife having died, he married again. His vigor seems to have been unimpaired, and when 130 years old he is said to have threshed corn. In 1635 his fame reached the ears of Thomas Howard, 2nd earl of Arundel, who resolved to exhibit him at court, and had him conveyed to London in a specially constructed litter. Here he was presented to King Charles I. When he died, Dr. William Harvey (discoverer of blood circulation) did the autopsy. Partly, the death was attributed to the rich foods from the king's table. And partly due to the poor air in London compared to the clean air of Salop, his hometown. There is much controversy about Mr. Parr, which you will find on an internet search; the point I'm trying to make is the rich foods of the king's table contributed to a person's death who was accustomed to "real food."
As long as we got into the concentrated sugars and refined carbohydrates (grains) at seasonal religious feasts, weddings and occasional community celebrations, we merely had a sugar hang-over to accommodate and our bodies recovered with not enough damage to start diseases. Kings celebrated weekly and daily, they along with the king's "court" and later the super-rich developed the diseases of civilization. As we look at the paintings of the old masters, you can see the hypoglycemics who are diabetics "in training." The old diets were rich in fats, which if heavily consumed (without modern processing) gave that "pleasantly plump" look that the old masters did a superb job of depicting. But if you look closely, you'll recognize the person who is able to afford the "sweets," the honey dipped goodies and the fine grind pastry products, which converted finally into body fat. These people are too fat, way beyond "pleasantly plump." Another clue is an easily outlined colon (large intestine). The grind on their grains was too fine, the peristaltic action couldn't grip the too small particles which in turn became stagnant and gripped the lining of the colon, growing in diameter year after year with stagnant rotting food. All signs that the person is a hypoglycemic and will develop into a diabetic, and several examples have proven to be exactly that with historical investigation. So, basically since the mid to late 18th Century "western" man has been able to afford the foods that destroy him, gradually but surely. And in the 20th Century the industrial nations sold this "diet" to the total world, even to the primitives who quickly succumb to the diseases it develops.
We read and hear much about there being too much salt in our diets, which is true. If we used genuine, air-dried sea-salt, it would contain the full spectrum of minerals needed by our bodies and being full spectrum actually becomes self-regulating. Our problem is that the foxes who were guarding the chicken coop were asked to set the operating rules of the chicken coop; it was the salt industry who was asked to write the standards for "salt." Processing the minerals out of any kind of salt is a highly lucrative business. The easy to extract minerals are used in munitions manufacture and pyrotechnics, whose industry is willing to pay top dollar. Yet those are exactly the minerals the body needs to regulate itself with! So, we are kind of in one of those damned-if-I-do and damned-if-I-don't situations; we have used table salt standardized to 2% mineral content for so many generations, that few people know anything about genuine sea-salt! This "lop-sided" table salt gets us into all kinds of health problems, which I am not including here.
There is a company that sells "Mediterranean Sea Salt"; sounds good, is good and tastes much better than regular table sugar. Yet there is a truthful-lie on the container! "Washed for your protection." Many was the time I bought it, took it home, used it and it never sunk in as to the real meaning of "washed for your protection." Why would someone go to all the trouble of washing salt that is made by using wind and sunshine to evaporate the original water that carried the salt? Wasn't it clean to start with, and if not, how is washing going to clean it? It is nothing more than Madison Avenue hype to hide the fact that the profitable minerals have been removed (which is a washing process), and turn it into an advertising asset of "FOR YOUR PROTECTION."
Who would ever suspect "iodized salt" to be a source of hidden sugars? I was as surprised as you when I found that out! The salt industry starts out with 2% mineral salt (the legal parameters for table salt) and coats it with some type of consumable iodine. So far, so good; the problem is that this is a very volatile compound and will evaporate in storage. The solution is to coat all this with sugar. Now the sugar prevents the evaporation of the iodine, but the end product contains more sugar than salt. Hmmm? The secret is to buy sea-salt which contains iodine which is an integral mix in the 70-
some-odd minerals found in sun-wind-evaporated* sea-water. It is the same problem/principle of the miller who removes all the really needed vitamins, enzymes, etc. from grains to make them storable, and then adds artificial vitamins for advertising purposes. (*evaporated sea water is a man-forced evaporation process which kills the living properties of sea-water-salt. Use only sun-dried-wind-evaporated sea-water-salt.)
Anything that tastes sweet, can be enhanced by adding salt. That is one of the strange results of taste-bud-chemistry. ALSO anything that tastes salty can be enhanced by adding sugar! Those of us hypoglycemics who eliminate all the sugars from our diet "win by default" by eliminating excess salts from our diets thusly avoiding the diseases caused by salts. And likewise, those who cut out the salt, eliminate the sugars as well and avoid the horrors of hypoglycemia and eventually diabetes (not 100% but try to understand the larger picture).
The simplest, easiest way that uses the least number of rules is to switch to a RAW diet. No need to enumerate all the don't and do-nots. Mother nature builds bulk into her sugars and if we eat her foods as she made them, we cannot ingest "too much" sugar; the yo-yoing of hypoglycemia (blood sugar dance up and down) is prevented. The stomach is the limiting factor, and in fact you cannot "stuff" yourself with enough natural sugars to get into trouble. Squeeze the orange, press the apple for cider, boil maple sap, and you have concentrated mother nature's sugars to the point of easily over-consumed which results in hypoglycemia and finally diabetes. "You cannot become a diabetic without first becoming a severe hypoglycemic." (As written previously, the exception is the date, limit of one per day.) Some people swear by all raw, others swear at all raw; it can be a real life-saver if you are a hypoglycemic trying to make a dietary change. Under normal circumstances you'll have enough time to study, read and think it over while eating raw, and later make adjustments you decide are needed by your body. Each ethnic group developed dietary adaptations that are tabulated in medical tomes; but because of so much inter-racial mixing, few if any of the old rules apply; you have to check, try and self-experiment on yourself. That in itself is not really dangerous if tried cautiously, carefully and with a large dose of common sense.
A simple rule of thumb: how many oranges can you eat in "one sitting"? The extracted juice of that many oranges is the limit of juice you can consume every 2 to 4 hours. Same rule for any of the fruits. And that doesn't mean a glass of orange juice, followed by a glass of apple juice, followed by a glass of peach juice, etc. The usual limit is around one glass, and one of those every 2 to 4 hours.
I'm often questioned about "carbohydrates." Carbohydrates are basically 12 carbon molecules. In digestion, these break down into 6 carbon molecules with we know as sugars. All this at about a 75% efficiency. If we ate our grains whole (minus the beard) we would get all the nutrition within the grains, and they would convert into sugars quite slowly, because of the time required to chew the grains. Aborigines take a pouch of seeds with them on the hunt, which they chew all day long, more like our "nibbling." This gives them a regular, steady, slow conversion into sugar energy.
This presentation is getting a tad long; I will include grain-recipes in the next presentation.
Part 7: Wheat grass and 'the staff of life'
Hopefully this is the last of these presentations. To be able to pass formulas and recipes down the internet formatting can be a big problem. Hopefully the included recipes are not distorted, but it required making very lengthy files. Actually this presentation comes in 3 parts: #6 the text and #7 and #8 the recipes.
Luckily the Almighty led me through the Economic Maze and the Health Maze all at the same time; and as you might guess I was a screaming, hollering and objecting all the way, and when it was all done, I realized: wow! It's that simple. Just as all the parts of the human body all work together, all affect one another, nothing is isolated; this earth is likewise interacting; economics, health, the environment are all linked together and each part affects all the others parts. With the perspective of age (getting ready to start on decade number eight), I can see TPTB through all the millennia pointing the sheeple in the wrong direction to the gain of the leadership. An excellent example is "the staff of life."
In the Garden, we ate raw; in fact the excellent Canadian health researcher Toby stated flatly (after 35 years of research): the mandate in the Garden of Eden was: "DO NOT cook your food." A teenager by the name of Edmund Bordeaux Szekely was allowed to study in the Vatican Archives because of his unusual translating abilities. In the oldest of texts he read it was stated that the best food for man was Wheat Grass (and its juice). Ann Wigmore rediscovered the same mind boggling facts. When people eat correctly, their minds cannot be brainwashed, which results in big problems for TPTB. A "newer, better method of eating" is preached, and within 3 generations, nobody can remember a thing about Wheat Grass. The sheeple were taught that grinding the wheat into grain created "the staff of life" and thusly nobody suspected a thing. How far back does cooking your foods go? And how far back are there references to "the staff of life"? And whom ever has heard about Wheat Grass as being the perfect food for humans? Mankind has certainly been led vastly astray from the truth, hasn't he?
Szekely also discovered the mandates on how to "cook." Flat stones absorbed the heat of the sun (nothing concentrated); on this was spread the "flat bread" batter and molded into medium wide strips. The batter was placed on the stones at sunrise, turned over at mid-day and removed at sundown. A far cry from what we understand as "cooking."
This is the ideal we should be trying to achieve. Living in a most imperfect information dissemination world, I have tried to come to an acceptable inbetween point of idealism and practicality. The majority of people will not give up cooked food, it actually is addictive. One of the worst foods we have available to us is the concoction called bread. (Before the critics start throwing stones, remember I was a maintenance man in a large bakery for 6 years. I got to know the process from one end to the other quite well, and picked up quite a few secrets along the way.) The only method I know of to eat nutritious bread is to make your own, and as you'll see it is quite simple to make. No kneading, no waiting for the batter to rise; real simplicity.
As I stated in previous presentations, the miller grinds the grain too fine; in digestion it converts into instant sugars. It doesn't taste sweet by any means, yet it is "pure sugar" when it exits the stomach! Ann Wigmore tells of making rye bread as a young girl. They took the rye shooks out of storage in the barn, threshed the heads (removed the rye seeds), ground that by hand, added chopped straw, added fresh goat's milk, made a mix of it all and baked it in a brick oven once a week. That was the staple food for all meals. Can you imagine anyone chewing on straw filled bread today? Heavens to Betsy. And yet those people were exceedingly healthy eating that stuff !! Plus grinding grain by hand isn't something a young girl would enjoy, so the kernels of rye must have been very coarse!
To handle the carbohydrates (we get them mainly as grains) we need to use them "coarse ground." Somewhere between cracked corn and goat feed. When you start with those ingredients, it is impossible to get anything "light"; you can use helium and it still will not rise! The solution is to use "quick breads" as the end product; they are moist, and if you let them set overnight after baking, the broken seeds will absorb enough moisture to make them chewable. The nice part about quick breads is that they are quick and easy to make. The difficult part is to get the family's thinking adjusted to understand that these quick breads are good for them and tasty as well. Most people recognize an adaptation of this kind of bread as "banana bread." My family raved about my quick breads until they saw one made. It was the same story as my out of this world natural peanut that I bought at the health food store. How do you get teens to take supplements, especially brewer's yeast? I'd beat in as much brewer's yeast into natural peanut butter as I could get in. Natural peanut butter is a tad on the runny side; the commercials create spreadability by adding 50% or more sugar. You can avoid the hidden sugars in peanut butter and create spreadability by using my brewer's yeast secret. All went well for 8 years until one late evening, I was caught in the act of making "perfect peanut butter." From that day on I ate the peanut butter alone; my 8 years of luck had run dry.
The best quick bread to start with is banana bread, because of its natural sweetness and the minimum ingredients needed. Sadly, the commercials have taught us how to desire green fruit; 90% of the peaches on the market could have been used by David to kill Goliath with; check and see if I'm not in the ball-park. The way we've been taught to eat bananas, they are pure starch. When black spots develop inside the skins, those spots are pure sugar. If there is a bruise, that will turn into a pure sugar "damage." We buy fruit for the sugars they contain, and then we cut out and throw away all the sugars that develop. Strange this conditioning of human nature isn't it? A banana isn't ready to make bread with until it has black spots all over the outside and much of it spotted on the inside. Actually I wait until the lady of the house demands that I throw out the rotten bananas; then they are ready to make bread with. Even if they are "runny" they are not rotten and are pure sugar. And that is the stage that makes good banana bread. I'm not trying to create humor, that is actually how I do it. You can use any grain seed for the flour. I could only afford a blender to grind my grains. You need a cup to 2 cups for a blender to grind. Keep close tabs on the process, because you only want 1/4 or less finely ground; you want most of it coarse and even some grains not broken. If you have a hand grinder or a stone grinder, adjust them to get a coarse end product.
As a general rule of thumb, you use an egg to bind pastry products together. More eggs, the more the binding. For starters, use a "few" eggs; with experience you'll be able to eliminate even those if you desire. So, all you need are yucky bananas, some coarse home ground grains and an egg or three. The bananas supply the liquids needed. You start with the ground grain in a bowl, mix in the eggs, then start beating in the yucky, yummy bananas until you arrive at a sloppy batter. Put into pans, put into a preheated oven, and patiently wait. IF your batter seems too coarse, mix in some blender ground rolled oats, add more bananas if needed. It will take a little experimenting, to get started; the object is to use coarse ground grains. Many people have problems with grains because of the fine grind, but if you switch to making your own, and as quick breads, the coarseness acts like a time-release capsule; which usually gets around the basic problem (no guarantees). When the quick breads are cooked, loosen them from the pans, but let them set overnight; during the night the grains will continue to absorb moisture and will then be comfortably chewable. With a little variation, you can make this basic recipe into dozens of variations.
Sadly today, milk is no longer milk, water is no longer water, and the list goes on. Most of the people reading this have been trying to solve these problems. I cry for the city dweller who is trapped with what is available. But even there, by applying the principles I've put forth in this series, personal health can be greatly improved.
What about "whole wheat bread," "stone ground bread," etc.? All breads start as two tons of white bread batter; everything. This is then adapted into anything the customer might desire. Whole wheat? Add 200 pounds of cracked wheat, enough to get several grains into one slice of bread; add 5 to 15 gallons of carmel (the amount is determined by the final color desired), and voila, the package proudly announces that you are eating 100% whole wheat bread. Hmm? Use just a bit of imagination and you can guess how those other kinds are made; remember to start with 2 tons of white bread mix. Aren't we gullible?
When blender grinding grains, use a glass bowl blender. I started out using a nice plastic bowl blender I had. One day I put in 2 cups of grain and when I dumped it out I had about 1/2 cup of chopped seeds? The friction of many grindings has ripped a hole in the plastic bowl; what a mess to clean up. That's how I've learned so many little secrets to pass on.
I mention using rolled oats in many recipes. Way back when, when I was learning all this I read some guru who said "mankind has learned how to ruin every grain there is except the oat." Well, I've since figured out how mankind ruined even that: "instant" oatmeal; avoid that one and anything "instant." Otherwise oats will cover a multitude of culinary sins. My daughters used to make a crust from blender ground rolled-oats, add the trimmings and came up with a decent home-made-nutritious pizza.
One last word of caution. One reader commented that she was going to take a copy of this complete series and send it to school with her daughter to share with her nutrition instructor. My serious caution is: prepare the child/youngster/teen to have total rejection. Teachers can loose their credentials instantly if they approve anything not pre-approved by administration. All this health information is officially considered heretical, even though you and I might think of it as common sense. My cautioning is serious because of family events. One of my daughters was sharing my research work at school (many a moon ago and unknown to me); she was able to handle the peer rejection, but when her teachers attacked her verbally, she had a nervous breakdown. I wouldn't wish the whirlpool that developed on anyone!
Actually all of health is very simple, but it takes a certain mind-set to recognize the simplicity. We are taught to think complexly; that is a hindrance. I hope this series has helped people solve more than just hypoglycemia and diabetes.
Part 8: ALL NATURAL RECIPES
NEW ENGLAND MAYONNAISE
2 tablespoons honey
1 teaspoon sea salt
1 teaspoon vinegar
1 teaspoon mustard (substitute: mustard spread)
6 teaspoons lemon juice
1 1/2 cups vegetable oil
1/4 teaspoon pepper
Place all ingredients (reserve 1 cup of oil) into mixer bowl or blender container. Mix or blend at high speed. Slowly add remaining oil. If mixture doesn't want to thicken, add more lemon juice. Reconstituted lemon juice gives more consistent results. Old, opened reconstituted lemon juice often will not work. If mixing by hand, place total contents into bowl, must continuously beat until thickened.
If using a blender place all ingredients in container with only 1/2 cup of oil. Start blending. Should thicken quickly. Then add a very fine stream of oil from container. When mixture `gulps' this is all oil it will take. With this method no need to measure oil.
1/3 cup honey
1 cup rolled oats
1/3 cup soft butter
3/4 teaspoon cinnemon
1/2 cup oat flour *
3/4 teaspoon nutmeg
4 large sliced, peeled apples
* Blender grind rolled oats
Cream honey and butter. Add dry ingredients and blend until crumbly. Spread mixture over apples and bake at 350 degrees F. 30-35 minutes. Serve warm with whipped cream.
(If eliminating sugars from diet, cream can be used in moderation. It is the sugars that convert into body fat.)
CHICKEN CASSEROLE WITH APPLES AND CHEESE
5 tablespoons butter
1/4 teaspoon pepper
3 medium cooking apples cored & sliced (3 cups)
1 cup shredded swiss cheese
1/2 cup grated parmesan cheese
2 large onions, thinly sliced
1/4 cup unseasoned bread crumbs
3 boneless chicken
1/2 teaspoon crumbled leaf thyme
1 teaspoon salt
2 tablespoons apple cider
Preheat oven 350 degrees F. Coat a 6 cup oval or rectangular baking dish with 1 tablespoon of the butter. Saute apples and onions in remaining butter in large skillet 'till very tender, about 10 minutes Do not brown. Spoon evenly into prepared baking dish. Rub chicken breasts with salt and pepper. Arrange down center of apple mixture overlapping slightly. Combine swiss cheese, parmesan cheese, bread crumbs and thyme in medium size bowl. Sprinkle evenly over chicken and apply mixture. Drizzle cider over all. Bake 35 minutes or until cheese mixture is golden brown and chicken is tender.
EMERALD ISLE MOULD
1 package Knox gelatin *
3/4 cup grapefruit juice
3 tablespoon lemon juice
3 oz. package cream cheese
1 cup water room temperature
Over medium heat blend gelatin, lemon juice and water, add grapefruit juice. Gradually add to softened cream cheese, mixing well until well blended. Pour into 1 1/2 quart mould. Chill until firm.
* unflavored, unsugared plain gelatine
* * * * * * *
1 package Knox gelatin
1 cup grapefruit sections
1 cup water
1 cup diced apples
1 cup ginger ale
1/4 cup chopped nuts
3 tablespoon lemon juice
Over medium heat, blend gelatin, lemon juice and water. Add ginger ale. Chill until slightly thickened. Fold in fruit and nuts. Pour over moulded gelatin. Chill until firm. Unmould on lettuce.
APPLE WALNUT BROWNIES
1/2 cup butter
1/4 teaspoon salt
1 oz. carob (powder or chips) (it's a chocolate substitute)
1 teaspoon vanilla
1 cup chopped nuts
1/2 cup honey
1 cup blender ground rolled oats
1 1/2 cups finely chopped peeled apples
Beat eggs until light and lemon colored; add honey gradually while continuing to beat. Melt butter and carob together over low heat, stir in the eggs and honey mixture. Beat for one minute. Mix oat flour and salt; stir into carob mixture. Add nuts, apples & vanilla. Spoon into greased 8 inch square baking pan. Bake in 350 degree F. oven 35-40 minutes or until done.
(Quantity of apples may be increased and honey decreased.) (Apples may be 'chopped' in a food processor, skins and all.)
16 oz. pork sausage meat
2 medium apples, cut in wedges
1 (16 oz.) can whole potatoes, drained & halved
1/2 teaspoon salt
1/2 teaspoon sage
Pepper to taste
posted by Sepp Hasslberger on Thursday June 5 2008
updated on Wednesday June 18 2008
URL of this article:
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