Category Archives: General

Sugar Damage and Dementia

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A normal brain requires reliable supplies of fatty nutrients supplied by the liver as LDL. LDLs are fatty packets of nutrients travelling in the blood to feed the brain and other organs.  LDL receptors on the organs recognise the LDL packets and absorb them. The ‘empty packets’ (HDL), carrying waste for recycling, return to the liver via the blood stream.
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Over time sugars damage the LDL labels, and thus stop the nutrients from being recognised by the brain’s LDL receptors. Consequently LDL stays in the blood and less HDL packets are produced.  This raised LDL. and lower HDL. is associated with poor health. The cause is sugar-damage. image

Sugar damage causes the brain to be starved of vital fat and cholesterol.

Treatments which lower ‘LDL cholesterol’ do not help. They further deprive the brain of LDL, The brain and other organs become starved of fatty nutrients. Meanwhile, any excess dietary sugars (fructose & glucose) become the cause many ‘diabetes associated’ illnesses.

Fructose, which is increasingly being added to food products, is the new problem sugar. It is more reactive and 10 times more damaging than glucose.

The vital fatty nutrients in LDL are falsely called ‘Bad Cholesterol’.

Raised blood lipids (LDL) are a symptom, and again the cause is sugar-damage.

Is it any wonder that years of the dogmatic policy of ‘Cholesterol Reduction’ have failed to deliver health benefits, and is fraught with problems such as muscle wastage, diabetes and dementia?

The above is a very simplified overview of our paper. If you click on this link you can read our full paper, as published in the Archives of Medical Science.

Click here for our Dementia Paper

(These are ‘free access’ publications)

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isomorphismes:

John Bonner’s slime mould movies (por princetonuniversity)

  • some slimes altruistically sacrifice themselves,
  • the individuals communicate based on micro rules to make a macro (emergent) decision “together”, yet without a central planning slime
  • the slimes move around (like animals), yet also form a “stem” and grow upwards (like plants), yet also shoot spores out of the top (like fungi).

Quantum entangled scentience. All life is one with all matter. Just a thought!

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bpod-mrc:

22 May 2013

Keeping in Shape

Stretch your skin and it springs back to shape – a property also possessed by the lining of your throat, inner ear, blood vessels and many other body parts. This springy tension is due to each surface cell having a tiny belt, formed by the proteins myosin and actin, wrapped around it, rather like an elastic band. Scientists have discovered that these belts are interlinked so that their stretching and squeezing actions spread like waves through the millions of cells, controlling the shape and movement of the surface (epithelial) tissue. Pictured (bottom) is a normal arrangement of surface cells of a rat’s intestine, with actin stained red and cell boundaries green. When myosin is chemically deactivated, the protein belts stop working, causing the cells to drift apart (top).

Written by Mick Warwicker

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Published in Current Biology 23(8): 731-736

Source: bpod.mrc.ac.uk

The Vital Role of Cholesterol in Our Bodies

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We make a few grams of cholesterol in our bodies everyday. Not because it’s dangerous but because it’s vital. Cholesterol reduction is driven by orthodoxy, dogma and money. A few researchers have tried to blow the whistle on this madness but being scientific and truthful is not enough.

Key Fact 1:  In the cell there needs to be one molecule of cholesterol for every 4 molecules of lipid.  A small reduction will prevent cells taking in and releasing vital nutrients and messages. (reference 1)

Key Fact 2: Reducing the cholesterol in the cell wall makes them leaky, saggy and weak. (reference 2)

Every year Cholesterol Reduction is worth tens of billions of dollars to the food and drugs industries and it can kill. I ask is it worth it?

Reference Links

(reference 1)

Xia F, Xie L, Mihic A, et al. Inhibition of cholesterol biosynthesis impairs insulin secretion and voltage-gated calcium channel function in pancreatic beta-cells. Endocrinology 2008; 149: 5136-45.

(reference 2)

T.H. Haines ‘Do Sterols reduce leaks in Bilipid layers?’ Progress in Lipid Research 40 (2001) 299–324

Our research review Cholesterol Lowering Therapy  is available free in the Archives of Medical Science on this link

Acknowledgements

Dr Luca Mascitelli

Dr Duane Graveline

and members of ‘The International Network of Cholesterol Skeptics’

Link

Quote from Chris Kresser

The healthy user bias is the scientific way of explaining the phenomenon I described above, where people that engage in one behavior that is perceived as healthy (whether it is or not) are more likely to engage in other behaviors that are healthy. (7, 8) Of course the flip-side is also true: those that engage in behaviors perceived to be unhealthy are more likely to engage in other unhealthy behaviors. The healthy user bias is one of the main reasons it’s so difficult to infer causality from epidemiological relationships. For example, say a study shows that eating processed meats like bacon and hot dogs increases your risk of heart disease. (9) Let’s also say, as the healthy user bias predicts, that those who eat more bacon and hot dogs also eat a lot more refined flour (hot dog and hamburger buns), sugar and industrial seed oils, and a lot less fresh fruits, vegetables and soluble fiber. They also drink and smoke more, exercise less and generally do not take care of themselves very well. How do we know, then, that it’s the processed meat that is increasing the risk of heart disease rather than these other things—or perhaps some combination of these other things and the processed meat? The answer is, we don’t. Good studies attempt to control for some of these confounding factors, but inevitably some will not be controlled for. And one of the most important potential confounding factors that is never controlled for is the gut microbiome.

Red Meat: Another Red Herring?

Link

Victoria Lambert in The Telegraph

Like it or lump it, few of us get through the day without adding sugar to our daily diet. We are a Pavlovian population made up of sugar, treacle and toffee addicts, drawn to the taste of sweetness like bees to honey. So ingrained is our desire that even writing about sugar now is sending my salivary glands into overdrive as my brain reacts to the very thought of it, whizzing neurotransmitters around to prepare my body for some serious glucose action. Perhaps you, while reading this, are reaching – almost unwittingly – for a chocolate Hobnob?

But that’s not a problem, is it? We could stop and eat a piece of cheese instead – any time we wanted. Or could we?

Maybe not. It seems that our desire to load up with sugar regularly may not be the cheeky reward-cum-energy boost we think it is. Increasingly, experts believe we can be truly addicted to sugar. French scientists in Bordeaux reported that in animal trials, rats chose sugar over cocaine (even when they were addicted to cocaine), and speculated that no mammals’ sweet receptors are naturally adapted to the high concentrations of sweet tastes on offer in modern times. They worried, in a paper published in 2007, that the intense stimulation of these receptors by our typical 21st-century sugar-rich diets must generate a supra-normal reward signal in the brain, with the potential to override self-control mechanisms and thus to lead to addiction.

So if you feel like you are craving a chocolatey treat, that craving is more than just a figure of speech. You may be one of the world’s most common dependants: a sugar addict.

Sweet poison: why sugar is ruining our health