Best Treatment for Obesity, Diabetes & Cancer

 Dr. Jason Fung MD, nephrologist (kidney specialist), covers a lot of ground in this very informative interview. Well worth your time.

How To Decrease the Risk of Developing Cancer

 

I like  the videos done by Plant Based Science London -- they are well done, brief, and to the point.

Why Your New Year’s Diet Is Doomed - NY Times

 I'm going to copy paste this article written by Mark Bittman because the NY Times is behind a paywall, and the topic is critically important.

Nearly all of us will fail at our annual round of New Year’s resolutions, which historically are led by eating better and losing weight.

But the struggle for your health is not a battle between you and the scale, or you and the brownies. Excessive weight is a symptom — not one of laziness, stupidity or a lack of discipline but of a food system that thrives on pushing junk. The struggle is really between you and the Big Food marketers that sell you that junk — their most profitable products — and politicians who enable them.

The war began in earnest in the second half of the 20th century with the development of what we now call ultra-processed foods: new creations that are stripped of nutrients and combined with sugars and artificial ingredients. These are products that, as the Brazilian scientist Carlos Monteiro and his colleagues say, contain ingredients that are “never or rarely used in kitchens.”

The development of these products wasn’t inevitable, and it certainly wasn’t “progress.” But it was made super-profitable by a combination of a surplus of grains, advanced manufacturing techniques, a retail system that made shelf life a higher priority than quality or nutrition, and a general failure to limit corporate consolidation. The dominance of ultra-processed foods took hold during the ’70s, when the gradual piling on of work and the resulting lack of personal time made real home cooking difficult or impossible for many people.

Now, more than half of our total calories come from ultra-processed foods, and our ancestors, no matter where they’re from, would not recognize our diet. In the last quarter of the 20th century, the number of calories consumed in snacks nearly doubled. We tend to blame fast-food restaurants for our poor eating habits, but much of what’s now consumed at home is ultra-processed food. The result has been an average weight gain for adults of more than 24 pounds between 1960 and 2002, and an epidemic of chronic disease.

In short, most of us are overweight, and losing that weight is so difficult because we’re set up to eat too much food that’s high in calories and bereft of nutrients. The new diet is believed to cause chronic disease, led by insulin resistance, which in turn causes Type 2 diabetes, a precursor to a variety of cardiovascular diseases.

Most people in the United States have at least one chronic disease (nearly half have two), and those diseases are responsible for about 70 percent of all deaths — more than 1.7 million per year. They’re not only our leading killers (Covid-19 pales by comparison); they’ve also shortened our average life span. Meanwhile, the dominant food corporations are happily spreading this deadly diet globally.

To say the deck is stacked against those trying to fight these trends is an understatement: Just as casinos are designed for gamblers to lose, the food system evolved to become a carefully engineered con to coerce us to eat the stuff that is at once most profitable for the food industry and worst for our health. There are winners and losers here.

The playbook for much of the junk-food marketing is similar to what the tobacco industry used for decades: advertising strategies focused on young people, a shirking of responsibility for poisoning entire populations, and an emphasis on individuals’ responsibility for their own health.

Unfortunately, ultra-processed foods aren’t as readily condemned as tobacco. While we know that nicotine is addictive and that cigarettes deliver a range of carcinogens, there are many ways (yet no single way) that the standard American diet increases the risk of other causes of premature death. The interactions among calorie intake, exercise, fat accumulation, insulin resistance and genetic background, along with other environmental factors that cause diet-related diseases (such as stress and generational poverty), are variable and complicated.

What is indisputable is that a better diet leads to better health. And most people know that a “good” diet is one that cuts back on ultra-processed foods and substitutes relatively unprocessed plant foods. (You can tinker at the margins, but it’s pretty much that simple.) On this, all responsible global experts agree.

But knowledge and sound advice aren’t enough: When most choices are destructive, it’s hard to choose wisely. And between your knowledge and the execution of your wishes stands a $14 billion food advertising budget, the vast majority of which promotes fast food, sugary drinks, candy and unhealthy snacks. (The total budget of the federal Centers for Disease Control and Prevention for “chronic disease prevention and health promotion” is less than $1 billion.) Thus, the failed New Year’s resolutions.

Healthy food exists, of course, but it’s overwhelmingly marketed to a specific demographic: wealthier, often white people, almost always adults. Children, poorer whites and especially people of color are the primary targets of ultra-processed-food sales.

There are five fast-food restaurants for every supermarket in the United States, and they’re found more in poor areas than in wealthy ones. So-called food deserts — areas where healthy and affordable food choices are nil — are better labeled as areas of food apartheid and are found more often in poor areas, especially those whose residents are people of color. It’s money that brings supermarkets and good food options to a neighborhood, and even bringing a new grocery store to a lower-income neighborhood doesn’t improve things much if people’s incomes remain low.

The primary determinant of the quality of diet is income, not ignorance, intelligence or will. With 12 percent of Americans going hungry, and millions of households with children uncertain that they’ll be able to feed their kids, the “choice” is often between eating processed food and not eating at all. With each passing generation, unhealthful diets become more normalized. Food preferences begin to be shaped in utero. One study found that mothers with varied diets who breastfeed and wean their children with normal food create much different eaters than mothers with standard American diets who rely on formula and baby food. When we began to feed our children as marketers dictated, pushing the gloss of “convenience” and “modernity,” the cycle spiraled out of control.

Only good policy can rescue us, but government has largely been a part of this problem, embracing the interests of agribusiness, food processors, marketers and retailers. The weight that our society really needs to shed is the shame we allow ourselves to feel for a problem we didn’t create. Or, to put it more bluntly, the dead weight of the profiteers who poison us, and of the plutocrats who abet them.

Mark Bittman, a former food columnist for The Times, is the writer of the forthcoming “Animal, Vegetable, Junk” and is on the faculty of the Mailman School of Public Health at Columbia.

Narcissism - The Undoing of Our Species?

 A Psychiatrist speaking about malignant narcissism in the context of Trump's intractable malignant narcissism. He doesn't mention Trump by name, but psychologically aware people have been forced to contemplate the painfully obvious cult-like adulation of Trump by approximately half the population in this country.

It's been frustrating, and very difficult to understand. Perhaps this brief 10 minute contemplation will shed light on the dangerous phenomenon of malignant narcissism.

https://youtu.be/x3zaA6BA_ls

A Rational Conversation About the Costs of Pandemic Policy

 

The Critical Senses

Let's start by establishing that our senses were "built" in prehistoric times. Anatomically "modern" senses arrived with anatomically modern humans, some 100,000 years ago. Compare that with the advent of sensory technology, the first lenses were invented about 700 years ago, the first microphones about 175 years ago. Does that mean "nature technology" is way way ahead of homo sapient technology? Yep.

It's interesting that our more critical senses are clustered in a tight group on our head. Look in a mirror sometime and notice that the distance from the eyes to the nostrils is only about 2-3 inches, with the ears right in the center of that narrow range. And all are extremely close to the brain. I think Wall Street would call that a high frequency collocated server lol. And Daniel Kahneman would call it "thinking fast". Which simply means it's an eternity in survival terms before conscious thought occurs in a danger situation, meanwhile our senses, brain, and nervous system automatically leap into defensive action in "nano" seconds.

So it's not a leap to say the primary function of our senses is survival. Romance, art, and beauty come after we can begin to relax a little on the survival front, and the senses are involved in those lovely things too.

But what does any of this have to do with traveling the health highway? Well, assuming you're not about to be food for a predator, the next order of business is to make sure you don't put a toxin in your mouth and swallow. Our sense of taste and smell are excellent in the discrimination between toxin and nutrient.

Or at least they used to be. These days more people die from the consumption of toxic substances than any other reason. Even during the Covid-19 pandemic? Yep, as of this writing, about one year into the pandemic, according to the CDC, 317,000 Americans have died of Covid-19 infection. And 655,00 die every year of heart disease on a continuing rolling basis, year after year. And the number increases every year.

So what happened? When and why did our senses suddenly stop working? Well actually they didn't, but (so called) "food science" discovered you can make a shit load more money selling Mars Bars than food fit for human consumption. It turns out our anatomically modern instinctual blueprint, also 100,000 years old, combined with our senses, are easily fooled into "fast" thinking that toxins are food.

Why is that? Well it's actually very simple, in nature, 100,000 years ago, calories were scarce, and we had to hunt and gather them in wild conditions. (Whole Foods Market came later:) So when we found them we were happy to live another day, and ate until we were satisfied. If we ate "modern" industrial "food like" substances until satisfied we would have, well, exactly what we do have now, the vast majority of "modern" humans being diseased, crippled, and killed by toxic "food like" substances.

Now use this search term in google: "when did medical science recognize heart disease is a diet caused condition?" Crickets. It hasn't happened yet.

Instead we are lulled into thinking stents, statins, beta blockers, vasodilators, and bypass surgery is going to fix us up. It doesn't. At best these slow progression a bit, they certainly don't halt progression. And the dirty little secret is that a simple change of diet reverses heart disease. Let me say that again in case you missed it: reverses heart disease. And if that weren't news worthy enough, the same diet reverses a number of other diseases also, most notably diabetes, which is responsible for 1.6 million deaths yearly. In addition, this diet reduces likelihood of the many cancers by significant levels, and significantly improves or reverses the many autoimmune conditions.

What is this magic diet? Well, it's the one promoted and taught by an activist group in Washington DC called "The Physicians Committee for Responsible Medicine". These are doctors, clinicians, and researchers fighting an uphill battle against the corrupt and corrosive forces generating huge (and I do mean huge) profits on the development and production of all these "senses fooling" toxic substances, and all the medications, treatments, and procedures that do little to nothing to heal diseases caused by said substances.

Look up PCRM, they are not hard to find:

Physicians Committee for Responsible Medicine

I also want to thank all the other teachers and promoters of what I have come to call The Disease Reversal Diet, fighting the good fight, boots on the ground, one audience, one individual at a time. In particular my primary mentor Dr. Douglas Graham.

Prevention and Reversal of Cancer

Chris Wark is the indefatigable cancer warrior. He works tirelessly to bring to his readers the exponentially increasing level of disease research focused on the efficacies of a whole food plant based diet.

And here he goes again, speaking with Wamidh H. Talib, PhD, a Professor of Cancer Biology at Applied Science Private University in Amman, Jordan.

Enjoy.

The Study

https://www.researchgate.net/publication/318233593_Consumption_of_garlic_and_lemon_aqueous_extracts_combination_reduce_tumor_burden_by_angiogenesis_inhibition_apoptosis_induction_and_immune_system_modulation

The garlic lemon juice recipe 

https://www.chrisbeatcancer.com/the-anticancer-power-of-lemon-and-garlic-extracts/

The interview with Researcher Dr. Wamidh Talib

https://youtu.be/FENd_tMNuQY