It isn't a secret that medicine has many weapons to treat disease symptoms, but it does not seem to be putting the same effort into disease prevention or finding the cause of a disease.
Having witnessed the epidemic of obesity, diabetes and other chronic diseases in the last 25 to 30 years, it is obvious that what we have been doing, hasn't been working.
It is getting more and more difficult for me to avoid the conclusion that the "Nutritional Guidelines for Americans", which have not changed significantly for the last 25 years, are probably one of the most significant causes of this epidemic. The misinformation that these guidelines embrace has become institutionalized. Comparing the first guidelines that came out in 1980 with the most recent 2005 guidelines do not indicate any awareness of the large amount of nutritional science discovered during this period.
These guidelines have no reference or apparent awareness of the new nutritional science of glycobiology, the metabolic syndrome concept of elevated insulin levels, or the need for healthy fats. The guidelines urge us to keep fat intake between 20 to 25 % of calories and suggest that most of these calories come from vegetable oils. This causes a further imbalance of the ratio of omega 3 and omega 6 oils. The ratio should be closer to 1:1 rather than a 30:1 ratio in the typical American diet. The guidelines also suggest keeping saturated fats at 10 % or below. Our cells need saturated fatty acids for cellular integrity and total intake of good fats in our diet should be closer to 40%.
When the guidelines first suggested low saturated fats, foods did not taste as good and sugars were added to prepared foods to make them more palatable. These added carbohydrates were a significant factor in increasing total calories and elevated fasting insulin levels, which define the metabolic syndrome.
It is under these guidelines that we have had a progression and worsening of our obesity and chronic disease epidemic over the last 25 years.
The excito-toxins, aspartate and glutamate, (Including hydrolyzed vegetable proteins) also increase our insulin levels, because they stimulate cell receptors on the pancreas gland. The FDA has allowed these toxins to be in our food supply. I have checked for these ingredients and found significant amounts in school lunch programs. They are taste enhancers; needed because good saturated fats, that make food tasty, have to be kept at or below 15 % in school lunch programs. Since they stimulate insulin production, it is a part of the problem of childhood obesity.
It is hard to believe that we are continuing to get this institutional misinformation mandated for use in our schools. We will not get at the cause of our problem until we challenge the system.
Thirty years of treating the symptoms, and not changing the nutritional cause of these problems, will continue to lead us down the same failed path. - Walther Meyer MD
The presentation below will give you the knowledge and information you need to re-assume control of you health.
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