29 July, 2009

Proved Right Again, By Research.

UPDATE:
Here's another article pointing to inflammation as a cause of illness, but this time mental illness. And I don't mean in a roundabout namby-pamby indirect way, either.  This is BAM! direct.  Read the article.

I am always so goddam proud when science backs up my hypotheses.  I mentioned briefly in The Body Friendly Zen Cookbook that I figured that a lot of the damage to our bodies is caused by cellular inflammatory disorders of one kind or another, and here's one that's now being laid right on that very doorstep.

I've had this inkling you see, from reading lots online, that oxidants and other irritants cause inflammation at the cellular level.  These irritants include many of the food additives that are put into our processed foods.  makes sense doesn't it?  An ingredient meant to irritate minced beef into retaining its red colour has got to also irritate your body when you ingest it.  We're made of damn meat...

When the cells are inflamed, there's an increase in "noise" which makes the signals the cells are supposed to react to, harder for the cells to detect.  You can drown out a quite sensible and loud conversation with around half the sound power of white noise, very effectively.  And cells are much simpler things than we are, they can't adapt their sensing to a noisier environment.  So they start no longer seeing the signals that are meant to regulate them.

One of the signals that gets drowned out is the sugar/insulin signal.  Imagine dabbing peroxide bleach on a spot over and over, several times a day, for several years.  Do you reckon you might have a rew raw patch in that spot?  Hell yeah!  Would you do that to yourself/  Probably not.  Yet millions of people every day consume white sugar that has been bleached white with far unfriendlier substances than peroxide...

Here's the real kicker, as far as I'm concerned - when your body gets a free source of carbs such as white sugar, guess where that goes?  Yep, right to storage in your body fat...

I know that the "respected medical and scientific comunity" out there will holler about woo, they'll decline to study something so wild and unfounded, because dammit there's a way to do things and having idea from the laiety is not the way!  Which is a great pity because in the meanwhile people will in increasing numbers die of diabetes, of cancers, and immune diseases while someone somewhere one day decides to put in process the 'porper way" to "do science" and by then it'll be too late for several million souls.

I'm going to bold this.  If you take home one lesson from this article, let it be this:


Food from large food manufacturers, even and especially the "healthy alternative" ones, are pumped out in more kilotons than fell on Hiroshima and Nagasaki, and produced as cheaply as possible, and they aren't formulated to be 100% safe, they are formulated not to spoil and thus cost the manufacturer returns.  

Lastly, remember what I said about the inflammation in cells causing mis-signalling, and then you have to realise that we're actually built around a very complex feedback network of very small signals.  If you want a demonstration of that, just mess your microscopic signals up with a really good getting drunk and subsequent hangover, then imagine if the drunk and the hangover was to last a lifetime...

Cancer cells are similarly miscommunicating about where growth ought to stop...

And we should be communicatiing VERY clearly with food manufacturers who put into their foods additives which are banned across whole continents just so they can stretch a product to make a few tenths of a cent per gram, or to last longer on the shelves so they can ship it farther and cover more markets with it.

In the meantime I'm just going to say to you to avoid white sugar, white bread, overly white salt, the additives that start with an E on most foodstuff in supermarkets, and too much animal fat, because just like us, they concentrate their poisons and irritants that are in their foods, in the fat and organs first.

That happens with us too, of course.  Fatty liver from eating too much inflamed fat which then has to be gall-dissolved and filtered, leaving all the adulterated fat nodules behind to form the liver-kiling specks.  Kidneys failing from trying to pass poisons that are designed to irritate meat, which the kidney is made out of.  And bowels and colons that spend most of their lives in contact with a colour / irritant made from a crushed insect that uses that irritant as a weapon, suddenly developing the cancer that the weapon grade irritant was supposed to cause...

The second take-home from this article is - your body has a remarkable amount of capacity to recover.  If you give it a chance.  Stop eating production line white bread, switch your white sugar for raw sugar, avoid any processed item that has more numerical ingredients than real ones, eat clean fresh vegetables that are in season (but there are exceptions, see my book) and remember that if you remove the irritation source, that will make a huge difference.  If you also learn how to deal with ALL the natural foods our bodies have evolved to, then your body is right in its comfort zone and will function at its most efficient - and you'll get that in health and energy.  




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