Treating arthritis II: cleansing, nourishing and rebuilding

Preventing arthritis is easy. Unfortunately, everything everyone does, or almost, promotes arthritis. But not just arthritis, all inflammatory degenerative conditions. The amazing thing is that what must be done to prevent any of them is quite well known. We have covered a lot of material relating to this already, and it was made clear at the start of Treating arthritis I, that natural healing, even when motivated by the healing of a particular condition, is done through healing the entire organism—all cells, all tissues, all organs, all parts—all at once. Therefore, we could just as well entitle this article “treating arthritis and all other inflammatory degenerative disease conditions” because the approach is fundamentally always the same.

Treating arthritis after it has already developed is not as easy as preventing it, but the extent to which it can be reversed and cured depends firstly on our own dedication and determination, and secondly on the state of the body and amount of damage it has sustained. The first article on arthritis was posted a while back. Its writing was motivated by my wish to help a friend who suffers from a highly debilitating form of arthritis for which conventional approaches are mostly inadequate—as inadequate as they are for all other degenerative chronic conditions.

It is useful for me to know that even if these efforts of were in vain in the sense that they were not acknowledged and didn’t motivate in them to make the recommended changes in lifestyle and diet, the article must have made some difference to some people because it has at this point been viewed more than 4600 times, and is the most viewed of all the posts on the blog after the Welcome page. If you are among the millions of people who suffer from arthritis, and also happens to be one of those who read Treating arthritis I, I hope you found it useful, and you are most welcome to let me and every other reader know how.

There is an obvious difficulty in overcoming any state of disease, especially one like arthritis. It is that everything about our success depends on our efforts to foster and nurture the conditions under which the organism can heal and repair itself. This is the only way to regain health. I want to emphasise this more explicitly:

It is only by creating, fostering and maintaining the biochemical, hormonal and physiological conditions under which the organism has the ability to clean, repair and rebuild its cells, tissues and organs that disease conditions—no matter what they are—can be prevented, overcome, reversed and recovered from. What we are required to do is provide the organism what it needs to do this.

The fundamental elements we concentrated on in the first part were: hydration, alkalisation, and magnesium. As was underlined, these are essential for everyone, but primordial for arthritis relief. The detailed recommendations were intended to help establish good habits. Their essence should be understood as follows.

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Illustration of painful, inflamed, arthritic joints. (Image taken from Everyday Health)

Every day, from the moment you get out of bed, your primary concern should be to hydrate and alkalise. This is particularly important in the morning and the first part of the day. There is a natural daily cycle governed by the circadian rhythm which controls all processes in the organism by a delicate balance of a vast number of different hormones. A good example relating to the hydration-dehydration cycle, is that the hormone calcitonin whose role is to put calcium from the bloodstream into bones and teeth, is active at night as dehydration sets in: as the water content of the blood decreases, the kidneys release renin and angiotensin, calcitonin is activated, and can thus do its work for fixing calcium where it is needed, subject to adequate amounts of the all-important fat-soluble vitamins D and K2. There are surely many more hormonal processes that depend on the diurnal cycle than those we currently know of. The point to remember is that we have to make hydration and alkalisation a priority in our life, and repeat this every day, while allowing dehydration during the night by typically having our last drink of water between 19 and 20 hours and nothing else until the morning.

Hydration and alkalisation are most effectively done when there is no food in the stomach, and both depend critically on maintaining a balanced intake of water and unrefined salt. An easy way to keep track of both and ensure optimal balance, is to prepare capsules filled with unrefined sea salt, taking one capsule for every half liter of water tea or green juice. This is particularly useful when doing a cleanse. In normal circumstances, it can also easily be achieved by having watery veggies like cucumber, celery or kohlrabi with liberal amounts of salt a couple of times a day. It is ideal to finish drinking about 30-45 minute before eating and not drink for two to three hours after. This leads to a natural rhythm of drinking, waiting, eating, waiting, and repeating this pattern throughout the day.

As this is so, it is easiest to hydrate and alkalise thoroughly each day by adopting a regime based on having only one big meal in the late afternoon or early evening, leaving the rest of the day before that to focus on these crucial aspects of our optimal health without the constraints of the timing surrounding eating. Snacking on raw veggies and salt is perfect and can be done at any time regardless of drinking, because it is also a kind of drinking: watery veggies are basically water with minerals, enzymes, phytonutrients and some fibre. Intermittent fasting, as is called, has many metabolic and physiological benefits not least of which is natural detoxification.

We have looked at some of the key aspects of this practice in The crux of the intermittent fasting, and I plan to deepen this investigation in the future, but maybe the most useful consequence of it, which should also come across as a rather obvious, is that if the body is getting food of any kind that requires processing, then it will immediately engage in doing just that: processing it to extract what it can from it.

Food processing is prioritised and mobilises much of the body’s energy and resources: blood supply (directed to the stomach), secretions from the digestive organs (acid and enzymes from the stomach; insulin, bicarbonate and more digestive enzymes from the pancreas; and bile produced by the liver and stored in the gallbladder), active transport across the intestinal wall into the bloodstream, increased workload on kidneys and liver in filtering metabolic wastes out of the blood, and although you don’t feel it, you can be sure that this does indeed require a lot of energy and bodily resources.

Allowing the body to rest from all this food processing related physiological activity leaves all this energy for other tasks which generally fall in the category of “clean and repair”. This is the natural detoxification that the body desperately needs to engage in as often and regularly as possible but unfortunately cannot because we are, from the time we wake up to the time we go to bed, almost constantly eating. As soon as we take the foot off the gas pedal and give the system a much-needed break from food processing, the organism immediately begins to clean and repair itself. This is why fasting is so good.

Now, if you, in addition to that, provide the organism with a supply of vital nutrients—enzymes, vitamins, minerals—in a form that requires no digestion and is immediately absorbable from the intestines into the bloodstream in the form of vegetable juices, this becomes an amazing way to bring about self-healing in what will indeed look like a most miraculous manner depending on how sick we are at the onset. This is what happens during a juice fast or cleanse, and although fasting has been practiced for centuries, and juice fasting for many decades, both with awe-inspiring results, one recent and vocal advocate of juicing cleanses for healing is the Englishman Jason Vale who runs the Juicy Oasis retreat and healing centre in Portugal (see Superjuice Me on FMTV).

Arthritis sufferers would do extremely well to consider doing such a juice fast as well as adopting intermittent fasting as a long-term daily practice. These measures—in and of themselves—could resolve the problem permanently in a relatively brief period of time.

The importance of magnesium was also emphasised in Treating arthritis I. The best is to have baths with one cup of nigari and one cup of baking soda at least once a week (a couple of times is great, and in some circumstances you may want or need to have them every other day). We should soak the whole body for 45–60 minutes. Magnesium oil, a saturated solution of nigari in water, is also very effective. Putting it on the skin of the arms, upper back and neck, chest and belly, legs and bum, avoiding sensitive skin of the armpits and genital area, and leaving it at least 30 minutes before showering. It can work wonders to loosen tight, achy or cramping muscles, and will often do this quickly from the first application. It doesn’t need to be done every day, but it can for several months without risking overwhelming the system with too much magnesium. Oral supplementation with liposomal (fat-bound) magnesium is also a very good idea.

Once we have understood the importance of these elements of health, healing and recovery that are hydration, alkalisation, magnesium, juicing green vegetables and intermittent fasting, and incorporated them into our life as fundamental pillars of optimal health, then we can and must turn to the question of what to eat when we do eat.

When we consider what to eat from the perspective of eating to most effectively promote health, the considerations can be very different from what they might be were we to take any other point of view as to our primary motivation. For optimal health, the first and foremost important consideration is the old and well-known principle first do no harm. This means what it says, but more explicitly means to not eat anything that has or may have detrimental effects on the organism. Using “has” implies negative effects have been identified and demonstrated to a lesser or greater extent, whereas “may have” means that even though there may be little, inconclusive or no evidence, there are nevertheless reasons to be skeptical or at least cautious about its safety or health benefits. Simple examples include cigarette smoke that is well established to have multiple negative impacts on our health, and industrial pesticides demonstrated to be endocrine disruptors or neurotoxic: a new brand of cigarettes or a new yet untested agricultural pesticide should therefore also be considered as potentially harmful. This is just common sense.

Following this principle encourages us to eliminate industrial chemicals and additives from our food and drink, but also from our cleaning and body care products. This can sound as an obvious and simple first step, but it is not so easy nor so simple without considerable care and attention to detail. Moreover, it also implies, right from the start, no industrially processed products of any kind, and that is a major step for most people given the state of affairs and average dietary regime of the bulk of the population in industrialised countries.

Assuming you are reading this because you are already on the lookout for better ways of doing things, as well as already feeding yourself with real food, this is not such a big deal. And in practice, it means this: buy and eat only whole organically grown or raised food, use only the simplest and most benign organic cleaning and body care products, drink the highest quality filtered or natural spring or mineral water that is certified to be free of known major and minor pollutants, and take only the highest quality supplements. Doing only this ensures an already excellent base for a healthy lifestyle, and it is already enough to avoid and prevent a lot of potential health disorders.

It is, however, not enough if our goal it to be optimally healthy, never have any health disorders at all, and live strong and vibrant to 100, 120 or 140 years of age. It is, also, not enough if we are trying to stop progression, reverse already existing damage, and eventually recover from our own arthritic condition that may have been causing us pain for years or decades. In either case, we need to go further.

The statement in the opening paragraph about the universality of the natural healing approach to treatment and prevention of disease conditions is here both appropriate and necessary to emphasise:

the most fundamental characteristic of but also driver in progressively worsening arthritis symptoms and degeneration is chronic systemic inflammation;

the most fundamental characteristic of but also driver in progressively worsening cardiovascular heart disease symptoms and degeneration is chronic systemic inflammation;

the most fundamental characteristic of but also driver in progressively worsening cardiovascular brain disease symptoms and degeneration is chronic systemic inflammation;

the most fundamental characteristic of but also driver in progressively worsening Alzheimer’s disease symptoms and degeneration is chronic systemic inflammation;

the most fundamental characteristic of but also driver in progressively worsening multiple sclerosis symptoms and degeneration is chronic systemic inflammation;

the most fundamental characteristic of but also driver in progressively worsening Crohn’s disease symptoms and degeneration is chronic systemic inflammation;

and, of course, the most fundamental characteristic of but also driver in progressively worsening type II diabetes symptoms and degeneration is also chronic systemic inflammation,

even if we know that the root cause of this diabetes is chronically elevated glucose and insulin levels, that this leads to systemic inflammation, which in turn leads to the pathological symptoms and degeneration, something that is underlined by the fact that diabetics suffer all other chronic diseases listed above 200-400% more than non-diabetics.

This was a forceful, repetitive, heavy-handed way to express and highlight this fundamental characteristic that is shared by so many disease conditions. But it is, I think objectively, the most important point to have in mind when our intention is to really understand health and to be ourselves, at all levels, an expression and embodiment of health. Because whether it is inflammation in the joints as in arthritis, in the arteries supplying the heart or brain as in cardiovascular disease, in the brain itself as in Alzheimer’s disease, in the nerves throughout the body as in multiple sclerosis, in the lining of the gut as in Crohn’s disease, or basically everywhere in the body as for diabetes, this inflammation—in all cases—is chronic and systemic. Hence, it is this which must be addressed and corrected, and it is addressed and corrected in exactly the same way in every case.

Taking into account differences and thus tuning the treatment, especially in what concerns reversing and repairing existing damage, is important. But it is definitely secondary with respect to the root cause of degeneration that is systemic inflammation. And even these differences whose importance varies depending on the specificity of the condition we aim to address, all of them—when working with natural, nutrition-based medicine—are useful and health-promoting for all conditions: none are detrimental to the treatment of any other specific disease.

For example, supplementing with organic silicic acid, collagen, vitamin C, and vitamin D is essential for repairing and rebuilding cartilage and soft tissues, and thus essential in the treatment of arthritis. It is, however, greatly beneficial for everyone to supplement with these micronutrients because all will benefit from it. It is essential to supplement with and maintain very high levels of vitamin B12 (>1200 pg/ml) when treating multiple sclerosis or Parkinson’s disease, but it is excellent for everyone to do the same. It is essential to supplement with L-Carnosine when treating Crohn’s disease because it is particularly useful for healing the lining of the gut. But it is also very beneficial for everybody to take because it helps to stop and repair the damage caused by glycation, which affects everyone to a greater or lesser extent depending on circulating glucose and insulin concentrations.

And thus, the first principle is to eliminate from our life what causes inflammation: everything that triggers an inflammatory reaction in the body. This obviously includes all allergens which, even if there are some well-known foods that have been recognised as causing allergic reactions, mild or severe, in a large fraction of the population, and could, therefore, be eliminated from our diet directly in order to minimise unnecessary exposure to potentially harmful substances, it is nevertheless ultimately an individual assessment and testing of food intolerance that is needed.

The foods most likely to cause an inflammatory immune system response are gluten-containing grain products and animal milk products. Estimates of intolerance for these two classes of foods—grains and dairy—range between 50 and 75% in most countries, although evolutionary adaptations can have an important effect. Good examples are the indigenous Swiss mountain dwellers and the African nomadic tribe called Masai, who, by consuming most of their daily calories from milk and milk products for thousands of years, have developed the genetic adaptations for the immune system to tolerate the proteins in milk that cause mild to severe allergic reaction in close to 75% of the world’s population, with the most extreme proportions of 90-95\% in the Chinese and other Asian populations that have never, throughout their history, consumed milk products.

The other two classes of foods that are established as inflammatory—highly inflammatory—even if they rarely cause intolerance or allergic reactions, are insulin-stimulating carbohydrates and omega-6 fats. In the case of these substances, it is not inflammation triggered by a reaction to them of the immune system. Rather, they themselves trigger inflammatory biochemical pathways: several hundred inflammatory pathways! These foods should therefore be eliminated from the diet: all simple and starchy carbohydrates, and all vegetable oils. Nuts and seeds, which contain omega-6 oils, can be had whole in small quantities. Olive oil is mono-unsaturated and is the best vegetable oil to use for salads. No omega-6 rich vegetable oil should be used.

I don’t think it’s necessary nor useful to discuss the inflammatory effects of industrial chemicals because we already know that they only cause harm and should be eliminated from our food supply, avoided at all costs in all their other forms by everyone who is even superficially concerned with their health.

This is our first conclusion: to minimise inflammation, it is essential to eliminate inflammatory foods; and the most inflammatory classes of foods are dairy, grains, insulin-stimulating carbohydrates and omega-6 oils. To overcome or prevent inflammatory disease conditions, arthritis but also all others, we have to stop eating these foods. It is as simple as that. And although it is true that we could potentially supplement with adequate types and amounts of enzymes to try to ensure that all types of proteins found in these foods are actually broken down properly during digestion in order to avoid triggering an immune response, it does seem silly to eat or drink something that we know cannot be metabolised correctly and which is, for this reason, harmful to the organism, but still try to mitigate the harm it causes by taking a supplement of those enzymes needed to digest it that do exist even if our body’s genetic and evolutionary makeup doesn’t produce. This reflection applies to dairy and grain proteins to which we are intolerant. It doesn’t apply to insulin-stimulating carbohydrates or omega-6 fats, because these seldom cause allergic reactions in people, but are nevertheless universally inflammatory.

The second principle is to consume anti-inflammatory foods. It should not be a surprise to find out that the most anti-inflammatory foods (think of them as soothing to the body), also tend to be the most alkalising: raw, green, chlorophyl-rich plant foods, and especially green vegetable juices. The most anti-inflammatory and anti-oxidant fat is the miraculously beneficial, highly saturated (96%), and medium chain triglyceride-rich (50%) coconut oil. Hence, without any additional considerations, we already know that an optimally anti-inflammatory and healing diet should be based on mostly raw vegetables and salads, in particular green ones, green juices, and lots of coconut oil from all coconut products.

Also not surprisingly, we can have as much of these nutrient-rich foods as we want, and the more the better. This, it turns out, is an extremely useful selection criterion to determine the level to which something can be good or bad: how much of it we can eat, and what are the consequences, if any, of having increasingly larger quantities; is there an upper limit in the sense that above a certain amount we can expect negative consequences, or is there only a lower limit below which therapeutic value is not noticeable? For what concerns green juices, greens and coconut oil, I would say that there are only lower limits to the minimum we should all intake in order to be perfectly healthy, and no upper limits within what can be considered reasonable through the body’s auto-regulation mechanisms of satiety and digestive function.

For instance, we can drink a 250 or 500 ml of green juice, and that’s great. We can drink 1000 ml and that’s much better. We can drink two or three litres of green juice per day, and that is truly amazingly therapeutic, something that would be done during a juice cleanse. For coconut oil and milk, we can have one or two tablespoons per day, and that’s really good (apparently enough to slow down cerebral degeneration). We can have five to seven tablespoons per day, and that’s far better (apparently enough to reverse early stage dementia and Alzheimer’s). We can have as much as 200 or 300 ml (between 13 and 20 tbsp) of oil per day, and that’s better still. In the case of coconut oil and milk, eating such large quantities amounts to a lot of calories, all from fat which makes us feel really full and not willing to eat anything. This is the body’s natural hormonal messaging system to prevent over-eating and it works perfectly well in this case. It also works well for protein. Only for sugars and starches does it not work so well because we evolved having very few carbohydrates and thus didn’t have to develop the mechanism to avoid overeating them—what pretty much the whole world is doing nowadays.

Most nuts and seeds can be considered as superfoods because of they are very concentrated sources of minerals, antioxidants, unique phytonutrients, vitamins, as well as fat and protein. Because they are seeds, they also have anti-nutrient—phytates and enzyme inhibitors—without which they would not keep for months on end as they do, and would spoil much more quickly. These are not as strong as they are in cereal grains, which have can keep for thousands of years, as they have in some pyramids, and then sprout after soaking in water for a while. This is nature’s very clever way to ensure dry seeds retain the nutrients needed to grow the plant when the conditions are suitable. But it implies that we must do something to them before we can consume them and know that they are wholly beneficial and health-promoting rather than only partially so.

The solution is simple: soak the dry seeds or nuts in water for 24 hours to hydrate them and activate the biological mechanisms responsible for sprouting—to get the seed ready to produce a new plant by making inactive the enzyme inhibitors and phytates—and making all of its nutrients fully available. Soaked nuts and seeds can definitely be eaten hydrated, and are much more filling that way because they hold as much water as their dry weight (they double in weight and volume when fully hydrated), but they can also be dehydrated after having soaked for 24 hours, and be preserved for much longer than the couple of days they can in the fridge before going bad when hydrated. This is what I do at home: 24 hours of soaking with rinsing and changing of the water a couple of times in between, and 24-36 hours of drying in the dehydrator at 45 C to keep all enzymes alive.

Roasting or otherwise heating the nut or seed also neutralises the anti nutrients, but this also destroys the enzymes, making it a dead food that will require the pancreas to produce the necessary enzymes for digestion, as well as cause digestive stress and acidification. Nonetheless, roasted nuts are nutritious and delicious, and thus great to have once in a while. Either way, sprouted or not, nuts and seeds are by their nature nutrient-rich concentrated food and should generally only be had in relatively small quantities (a handful or two). Doing this will also prevent excessive intake of omega-6 fats that make up about 50% of their weight, even if whole nuts and seeds have their own anti-oxidants that give additional protection from free-radicals in the body.

Having a somewhat different status as food, but being naturally most anti-inflammatory, are the trio of ginger, turmeric and garlic. Some may have difficulty digesting garlic (as is the case with onions as well), but ginger and turmeric are generally very easy to digest and actually digestive aids. It is important in the treatment of arthritis to consume them often, even daily, and in liberal amounts. Ginger is very easy to have in relatively large quantity by cold press juicing it in your daily green juice (that’s what we do), which guarantees you a good therapeutic amount on a daily basis. For turmeric, it is also possibly to find it fresh in some places, but it stains everything that it comes in contact with. Mostly for this reason, we take it in capsules, where it can even be concentrated further to be more potent still. The beneficial compounds in turmeric are most effectively absorbed when taken with plenty of fat (coconut fat is perfect).

Animal protein other than from dairy—eggs, meat and fish—is important for the body but also highly acidifying and therefore inflammatory. In addition, the proteins need to be completely broken down first by the acidic gastric juices in the stomach and then by the digestive enzymes in the intestines in order for the amino acids of which they are made to be available to the brain and other organs, but also prevent partially digested proteins from finding their way into the bloodstream and causing additional inflammatory immune responses.

Therefore, we have to eat only small quantities of the highest quality grass-fed or wild caught animal products, give the organism plenty of time to cleanse the metabolic byproducts of their digestion, and, I recommend, supplement with digestive enzymes when eating animal foods. In fact, I recommend taking digestive enzymes whenever you eat cooked foods: we do not want to get anywhere close to exhausting the pancreas’ enzyme-producing potential, because enzymes are far more important for all other molecular repair and rebuild processes than they are for digesting cooked food, and we need to keep them for these purposes if we aim to live healthy for a long time.

This is our second conclusion: to minimise inflammation and maximise repairing and rebuilding of damaged tissues, it is essential to consume the most powerfully anti-inflammatory, nutrient-dense and anti-oxidant foods. The diet should therefore be mostly raw, primarily green vegetables, green juices, special anti-inflammatory foods such as ginger, turmeric and garlic, unlimited amounts of coconut products rich in coconut oil, some sprouted nuts and seeds, and small amounts of clean animal flesh products accompanied with plenty of time for metabolic cleansing on a continual basis. The supplements most important in treating and reversing arthritis are organic silica, collagen complex (Reverse Aging), whole food vitamin C (from The Synergy Company), magnesium (L-Threonate; both from Mercola), B12 (Thorne), the fat soluble vitamins A-D-K (DaVinci), turmeric extract (Organic India and Gaia Herbs), niacinamide (Thorne), and the universally needed but universally deficient iodine (in Lugol’s solution). In addition, it may be really beneficial to take high doses (50000 IU/day) of vitamin D3 for at least three and maybe up to six months or more, in order to set the body on its course to intensive healing and recovery from years of arthritic degeneration. This has been found to be very effective in some people. Supplementing with proteolytic enzymes is also very important to accelerate healing and repair of damaged tissues.

Incorporating these principles and specific recommendations into one’s life, not as a special diet, but as a comprehensive way of taking care of this amazing organism that is the human body mind, will not only treat, reverse and cure arthritis to the greatest extent, and maybe even completely depending on the level of degeneration, but will do the same for all inflammatory conditions, which underlie all degenerative diseases. In addition, the immune system will grow to be so strong that no infectious diseases will be able to take hold or develop within your body: never get a cold, never get a flu, never catch anything at all.

Finally, there are two crucially important factors which are not related to diet, and that in many ways can overshadow all other efforts to heal and remain in optimal health: lack of sleep and psychological/emotional stress. They are more than important: they are foundational. Without good sleep and minimal stress it is impossible to become and remain vibrantly healthy, no matter what else we do or don’t do.

This shouldn’t be understood to mean that if we don’t sleep well or are overstressed there is no point doing anything else. On the contrary! It is all that much more important to do everything else we can. However, it means that if we are already doing everything else, then without correcting the conditions causing us stress and preventing us to get enough restful sleep, we will never reach our optimal health potential.

Having said that, you can be sure that they go hand in hand: optimal nutrition and biochemistry promote less stress and better sleep; better sleep and less stress promote more balanced biochemistry, digestion, cleansing, and cellular rebuilding and repairing. They are the two sides of the same coin, one that is measurelessly priceless: optimal health.

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Reversing diabetes: understanding the process

The fundamental problem, the cause of all the complications associated with diabetes, is the chronically elevated glucose and insulin levels. Independently of the fact that each individual, each one of us, has a different tolerance to carbohydrates, a different metabolic response to the presence of glucose and insulin in the blood, there are basically only two ways that blood glucose can be elevated: the first is by the consumption of sugar or starch that finds its way into the bloodstream through the intestinal wall; the second is by the stimulation by stress hormones of liver glucose production whereby the glycogen reserves are broken down and the resulting glucose released into the blood. Therefore, in order to most effectively bring down chronically elevated blood sugar levels, it is essential to eliminate insulin-stimulating carbohydrates, but it is also essential to eliminate chronic stress.

The sugar

The vast majority of the millions of type II diabetics that constitute the body of what is now generally considered to be a diabetes epidemic in many western countries, have developed the condition primarily from the consumption of dietary insulin-stimulating carbohydrates, from eating high-sugar and high-starch diets over the course of decades. The process of growing insulin resistance due to chronic consumption of carbohydrates is described in several other posts (like, for example, We were never meant to eat simple or starchy carbohydrates, A diabetic’s meal on Air France, and Cure diabetes in a matter of weeks). It is for this reason that the same vast majority of type II diabetics responds extremely well to the elimination of these carbohydrates from their diet, whereupon glucose levels drops, insulin levels drop, the cells gradually regain insulin sensitivity, and the tissues and organs gradually recover from years or decades of the toxic environment created by continuously being exposed both to glucose and insulin. Naturally, the recovery process depends intimately on how long and how bad things were before implementing these dietary changes, but it happens in more or less the same way in every person.

The stress

The tendency, in many western societies, especially in North America, to create and generate in all sorts of ways very high levels of stress in most spheres of activities in our life, and, unfortunately, also thrive on this stress, often for years or even decades, in order to be highly productive, successful, and therefore important, or at least, make ourselves feel and believe that we are, is extremely bad. This, compounded with the fact that most of our standard western diets are very high in insulin-stimulating carbohydrates, makes the evolution towards of type II diabetes faster, more pronounced, and much more harmful. As a consequence, there is without a doubt a non-negligible fraction of diabetics that suffer from both a high intake of sugary and starchy foods, as well as high stress levels.

In the extreme, however, it is definitely possible to develop diabetes uniquely or primarily due to chronically high levels of stress. The most important, and indeed, very important difference between elevating blood sugar through diet or as a consequence of stress hormones, is that the former is naturally corrected by the secretion of insulin, which helps put aways the sugar either as glycogen or as fat, whereas the latter, the presence of high levels of stress hormones, simultaneously induces insulin resistance in order to keep the glucose in circulation as long as possible. This makes perfect sense from an evolutionary standpoint because under stress, under a fight or flight situation, we need lots of glucose in the blood and we want it to stay there to allow us to respond physically to whatever needs to be done: to run, jump, climb, fight, survive. The problem is that our high levels of stress are not only chronic, but they are not associated with a situation in which we need to have access to high levels of sugar in the blood in order to respond to the stressor physically with our muscles. And so, glucose remains high and circulates, insulin remains high but is not effective, and from this, all our blood vessels, tissues and organs get damaged: glycated from the glucose, oxidised from the free radicals, and literally corroded by the insulin.

This clearly implies that chronically high levels of stress are far worse than a high carbohydrate diet, and explains in no uncertain terms why high-stress professionals—even low-carb eaters—can not only suffer from chronically elevated blood sugar levels and the full array of damaging consequences, but also develop diabetes, and almost inevitably, heart and artery disease, because they all come from the same place: high stress leads to high levels of cortisol and other stress hormones; high levels of stress hormones lead to high glucose and insulin resistance no matter what is eaten because it comes from the liver; high glucose levels and insulin resistance leads to artery disease which leads to heart disease, and it also leads to type II diabetes. This is why, for those high work volume and high stress high-strung high-achievers, it is essential to eliminate all insulin-stimulating carbohydrates, but it is crucial to significantly reduce, and ideally, eliminate chronic stress. (We have looked at many of the physiological effects of stress in The kidney: evolutionary marvel and in At the heart of heart disease.)

The physiological consequences

As every diabetic knows, or at least should know, the consequences or complications associated with the condition of diabetes are horrific. What is very unfortunate is that it appears as though many doctors do not understand the biochemical and physiological connections and chains of  reactions and responses that develop and grow more sever over time as a consequence of the underlying chronically elevated blood sugar and insulin levels (as you may remember from your reading of Why do diabetics have high blood pressure?). What happens in the body when levels of blood sugar and insulin resistance stay high? Let’s follow this through:

High blood pressure, atherosclerosis and heart disease

The most immediate consequences are the rise in blood pressure and increased damage to blood vessels from glycation: the elevated levels of glucose that the kidneys have evolved to keep in circulation causes a rise in osmolarity (blood concentration), which the kidneys try to counter by retaining water in order to keep the blood from getting too concentrated. Since blood pressure is mostly a function of the amount of water in the blood, this causes the pressure to rise. Because glucose is meant to remain in minimal circulating concentrations or otherwise be quickly cleared from the bloodstream by pancreatic insulin shuttling it into cells, long-lasting elevated sugar concentration leads to the glycation of tissues, which is the damage of protein or fatty structures of the cells due to the glucose molecules “sticking” in the wrong places and in the wrong way. This, in combination with the higher blood pressure, is the perfect recipe for much increased damage to the blood vessels, especially the large arteries in which the pressure is greatest, the increased production of cholesterol and lipoproteins for cholesterol transport and damage repair, and the consequent plaque buildup termed atherosclerosis, which eventually (sooner than later) leads to artery disease, heart disease, and heart attacks from the occlusion of vessels bringing blood to the heart muscle (the coronary arteries).

Kidney disease

Even though it is the kidney that regulates the blood pressure and retains water in order to keep the blood from getting too concentrated with the increasing concentration of glucose, the higher blood pressure puts great strain on all of its micro filtering units, the nephrons, whose function is to filter out acidic metabolic waste from the bloodstream and get rid of it through the urine. The nephron works optimally under optimal conditions, but optimal for it, which means ideal blood pressure: not too low, but especially, not too high. It’s a self-regulating system in that if we are relaxed and at rest, then breathing is slow, heart beat is slow, blood circulation is slow, blood pressure is low and the kidneys are under little strain. As we get moving, through exercise, for example, then breathing is faster, heart beat is faster, blood flow is faster, blood pressure is higher, and the kidneys filter a larger volume of blood per second in order to eliminate as much of the acid that is building up from the activity and that needs to be eliminated in order for the muscles to continue working in ideal conditions.

With chronically high blood pressure, the kidneys are continually under stress and the nephrons get damaged. However, because there are millions of nephrons in each of the two kidneys, and it has been estimated that we can live with only 1/3 of the nephrons in only one of the two kidneys, this problem of the gradual deterioration of kidney function is not really considered as a big issue until the kidneys fail (or little time before), at which point it is far too late, and the situation is irreversible.

In addition, insulin resistance—to any degree—promotes the break down of muscle tissue, because as soon as sugar levels drop after a few hours after a meal or snack, during the night is the most apt example, since the cells cannot use fats for energy, the muscle tissue is broken down and constituents of its proteins made into glucose. This leads to chronically high levels of circulating creatinine that, as a metabolic waste product, must also be filtered out and eliminated by the kidneys. This happens in everyone with insulin resistance, and the amount of muscle breakdown is a function of the degree of insulin resistance. In the case of extreme insulin resistance as is seen in type II diabetics, the process is far more pronounced. The excessive stress on the kidneys inevitably leads to deterioration, nephron dysfunction, and eventually to failure. (You can read more about kidney function in The kidney evolutionary marvel.)

What makes things even worse is that most diabetics/heart disease sufferers have elevated lipoprotein (and cholesterol) levels due to the excessive inflammation and speed at which tissue damage is taking place in the blood vessels and all over the body. This, as you all know, has been wrongly interpreted and widely promoted as a major risk factor for heart attacks. The “treatment” of choice for these patients are a lifelong prescription for statin drugs. Very unfortunately, not only do statin drugs not confer any health or longevity benefits, but they accelerate the speed at which muscle breaks down, causing even greater amounts of creatinine to make its way into the bloodstream, and thus creating a heavy additional load on the kidneys. Is it any wonder that the rise in kidney disease closely reflects the rise in diabetes but also in statin consumption? If you’ve been taking statins, don’t get overly worried: physiological degradation is a slow process, and it is rarely too late to make the intelligent choices and changes that will help stop and reverse the disease process, and in time allow the body to heal itself.

Systemic acidosis

The way in which the kidney regulates blood pressure upwards is by secreting different hormones that prevent water from being eliminated, that thicken the blood, and that contract the blood vessels. In most people, the majority of which is chronically dehydrated, there is already a shortage of water and therefore a dehydration response by the kidneys; the elevated sugar concentration makes this far worse, of course. And under dehydration conditions, the means by which the kidney can retain even more water, as much water as it can, is by increasing the concentration gradient in the interstitial medium through which the nephron passes in order to pull as much water out of the filtrate as possible.

Increasing the concentration gradient is done by keeping and concentrating sodium and uric acid. It is more important to retain water than to eliminate uric acid, because water is primordially important for all body functions. Consequently, urea and uric acid levels rise, gradually but consistently over time. Because acid cannot accumulate in the blood, whose pH must absolutely be kept pretty much exactly at 7.4 (7.35-7.45), but because, at the same time, it cannot be eliminated by the kidneys under the given circumstances, it is stored away in the tissues all over the body: joints, ligaments, tendons, muscles and organs. Chronically high levels of uric acid in the blood lead to the condition known as gout. The buildup of acid in the tissues leads to pain, inflammation, arthritis, cartilage breakdown, bone demineralisation and osteoporosis, and a slew of other undesirable consequences, including increased susceptibility to all forms of infections: yeast, viral and bacterial, and severely depressed immunity. (You can read more about acidosis and alkalisation in A green healing protocol, Detoxification, and Such a simple and yet powerful natural anti-inflammatory.)

Maybe the most critical point about acidosis in how it relates to diabetes is that the pancreas and its precious beta cells, those that produce the insulin, are extremely sensitive to pH, and simply cannot function when the blood and cellular environment is acidic. The cells simply stop functioning because of the overload of acid that is not excreted and not neutralised. This makes the pancreas more and more dysfunctional over time, and eventually leads to exhaustion and the complete inability to secrete insulin or do any of the other functions that it is intended to perform. Something very similar happens in the liver, and, in fact, everywhere else, when chronic acidosis defines the internal environment of the body.

Pancreatic exhaustion

The distinction between type I and type II diabetes is usually highlighted by calling the first insulin-dependent diabetes, and the second insulin-resistant diabetes. Type I diabetics are usually identified and diagnosed as children or young adults because their pancreas does not produce insulin, and are then “treated” by having to inject themselves insulin after they eat for the rest of their lives. Naturally, over time, from the continual and usually excessive exposure to insulin, their cells become insulin-resistant, and they subsequently develop all the same problems as type II diabetics, whose condition is, in a way, exactly the opposite, in the sense that they suffer from chronic hyper-insulinemia, because their pancreas that senses the elevated glucose concentration in circulation, produces more insulin in order to clear it out and store it away. The problem is that the cells are not sensitive to the presence of insulin, and therefore do not take in the sugar. The pancreas is then forced to produce and secrete more insulin, and on it goes. Amazingly, type II diabetics are also “treated” by insulin injections, which increase insulin levels even more, and increase insulin resistance even more, obviously making the situation far worse. Eventually, the pancreas of the type II diabetic gets completely exhausted, and loses the ability to manufacture and secrete insulin. At this point, the type II becomes a kind of type I. Interesting how this goes, isn’t it.

The pancreas’ main function is not to secrete insulin, even though in our diabetic-centric worldview it is certainly considered as such. This is one of its functions, but not the most important. By far the most essential is the production and secretion of enzymes, the specialised proteins that break down foods but also do everything else that needs to be done, especially tissue building and repair throughout the body. The third essential function of the pancreas is the concentration and secretion of sodium bicarbonate in the small intestine following the movement of the pre-digested chyme from the stomach into the small intestine. This is also extremely important because all absorption and digestion in the intestine must take place in an alkaline environment, compared to the acidic environment required in the stomach when protein is present. Pancreatic exhaustion from the over-production of insulin for years on end, therefore spells disaster on many more fronts than just insulin and glucose metabolism. It spells disaster for all digestion and absorption processes, and all enzyme regulated activities, which basically means everything, really. This is very serious.

Liver dysfunction

The liver does an amazing amount of vital work, most of it incredibly complex. This includes filtering the blood from all sorts of toxins, both biological and chemical in nature, and breaking those down for elimination; it includes the manufacture of cholesterol and lipoproteins, vital for survival, but the details of which are so intricate that they are still not completely understood after a century of study; it includes the transformation of excess glucose into glycogen and into fat for storage; and in includes the manufacture of glucose from liver-stored glycogen to continually adjust the levels of glucose in the circulation depending on the body’s needs, or more specifically, on the hormonal and biochemical environment. The distinction may appear subtle, but it is quite important in the sense that it is really the hormones and biochemistry of the blood that regulates the function of most tissues and organs, especially those of the vital glands like the liver, pancreas and adrenals, and there is hardly anything more disruptive and unbalancing to the hormonal and biochemical makeup than chronically elevated glucose, stress hormones and acid levels.

Under such conditions, the liver must manufacture an inordinate amount of glucose from the glycogen stores that it itself must also replenish, but also from the broken down muscle tissue. At the same time it converts as much as it can of the glucose into fat for storage, but unfortunately, insulin resistance makes it impossible for the triglycerides to be used, and they are therefore left in circulation for longer than they should before eventually being stored in our fat cells. To top up the list, the free-radical and glycation damage to the vessels and tissues require the liver to also manufacture an inordinate amount of cholesterol and lipoproteins in an attempt to repair these damaged cells, which is no small feat, (you can read more about cholesterol and lipoproteins in But what about cholesterol? and in Six eggs per day for six days: cholesterol?). All of these processes are perfectly natural. However, they are not meant to be running in overdrive for years on end. It is no surprise then that imposing upon the liver to cope with this, eventually leads to dysfunction, deterioration, exhaustion and failure.

Towards a working solution

This is definitely not the end of the list of the complications and physiological consequences that develop from chronically high circulating glucose and insulin levels, but they are some of the most important. Also, it is essential to understand the process by which these consequences first arise and then grow in severity and into the disease process over time. It is, however, infinitely more useful to know what to do in order to maintain a biochemical and hormonal environment in which none of these various dysfunctions and complications can arise if they haven’t yet, or how they can be stopped and reversed if they have.

It shouldn’t be surprising that these are the same, and that they are keys to any optimal health plan, simply because the cells, tissues and organs that make up the human body function, or rather, should function in the pretty much the same way in everyone, allowing for small differences in some of the details. For example, the fact that different people have different tolerances to carbohydrates does not change anything to the consequences of chronically elevated glucose levels on physiological function. It only changes the details relating to the thresholds and time scales involved in developing the same problems. The same goes for vitamin D: the fact that different people require different amounts of vitamin D in order to remain healthy does not in the least alter the basic fact that virtually all complex living creatures depend on it for life. So, yes, everyone is different, but, at the same time, everyone is the same.

No sugars, no starches, no dairy

The first step to take is to eliminate from the diet foods that cause glucose and insulin levels to rise. For this, we must

  1. Eliminate all simple sugars: that’s basically anything that tastes sweet, including sweet fruit, because all simple sugars will elevate blood glucose levels almost immediately after consumption;
  2. Eliminate all starchy carbohydrates: that’s all grains and grain products (at least 90% carb), beans (typically more than 70% carb), potatoes (virtually 100% carb), and other starchy veggies like sweet potatoes, yams, taro, etc, because the starches they contain are broken down to glucose by enzymes in the digestion process; but also sweet root vegetables like carrots and beets, which are just full of simple sugars (you’ll know this if you’ve ever had carrot or beet juice?)
  3. Eliminate dairy: that’s all milk products, which, even those low in sugars like hard cheeses, cause a rise in insulin levels. Besides, most people are allergic or intolerant to dairy products, whether they are aware of it or not.

And aside from just glucose and insulin levels, as we discussed in At the heart of heart disease, insulin-stimulating carbohydrates are highly inflammatory, triggering more than 300 inflammatory pathways. So, excluding them from our diet not only brings about plenty of positive metabolic and physiological changes, but it is, as far as I am concerned, a requirement to make those positive changes happen.

Drop the stress

For those people to whom we referred to earlier that suffer mostly from the chronically elevated stress hormone levels, it is crucial to eliminate the causes of stress, ensure long hours of high quality sleep, and incorporate exercise and activities that effectively reduce stress levels, as well as supplements that can help with that. Obviously, the most important sources of stress for most professionals are psychological ones. But what is also well established is that the level of stress that is experienced (i.e., the amount of stress hormones secreted and in circulation) depends entirely on each person’s outlook and attitude. Therefore, it is this—the attitude and outlook—that are the most influential factors in generating or relieving stress on a daily basis.

Having said this, it is also obvious that going to a remote holiday house on sandy beach without access to phone or internet communications, and making a point of simply relaxing, going for walks, swimming in the sea, reading good books, watching good films, taking naps, eating healthfully and sleeping long and soundly every night, is inherently far more conducive to eliminating stress than the usual school year and work day conditions. What we must find a way to do is to function well in all circumstances with minimal stress, and most importantly, without chronic stress. It is chronic stress that is the problem; not relatively short periods of high stress. And stress, it shouldn’t be surprising, is also happens to be extremely acidifying (haven’t you ever noticed the strong, acidic smell of underarm stress sweat?).

Very helpful in this is taking Tulsi in the morning and at lunchtime (only during the day), and valerian root before bed. But exercise, conscious relaxation, and modifying outlook and attitude towards a more open and relaxed position are definitely most important.

Lower blood pressure

Lowering glucose levels will automatically lower blood pressure. Lowering stress will also automatically lower blood pressure. Biochemically though, the most important muscle relaxant—and this most definitely applies to the smooth muscle cells that line the blood vessels—is magnesium. Therefore, magnesium baths, oil and oral supplementation is essential. On the other hand, calcium is contractile and unfortunately, much more present in the foods we eat. Therefore, most of us are magnesium deficient but also over-calcified. Hence, minimising calcium intake is also very important. (You can read more about these topics in Minerals and bones, calcium and heart attacks, and in Why you should start taking magnesium today.)

Proper mineral balance, especially sodium and chloride, are essential for blood pressure regulation. Eating plenty of unrefined sea salt with meals (and with drinks) is also crucial. Naturally, we seek balance, and salt intake has to be balanced with water intake, and this leads to optimal kidney function. (You can read more about water, salt and physiological function in How much salt, how much water and our amazing kidneys, Why we should drink water before meals, and in Water, ageing and disease)

Support the kidneys

The kidneys want to maintain optimal blood pressure; regulate water, sodium and mineral content of the blood; and clear out metabolic wastes, mostly uric acid. To have them do what they are trying to do as best they can, we must very simply provide plenty of water, plenty of unrefined salt rich in sodium and all the other essential minerals, plenty of alkalising sources in drink and food, minimise glucose levels and minimise creatinine levels. The importance of alkalising the body intensely at first and continuously thereafter cannot be overstated with regards to the proper function of all the vital organs discussed here, and everything else really: every cellular process and every enzymatic action; everything depends on this.

Rejuvenate the pancreas

The pancreas senses and responds to glucose in the blood by manufacturing and secreting insulin. It responds to the movement of food from the stomach to the intestines by manufacturing and secreting sodium bicarbonate and digestive enzymes. To rejuvenate the pancreas, we need to not only give it a break, but help it recover. For this, we need to minimise glucose levels in the blood, and thereby minimise the need for it to manufacture insulin; maximise intake of enzymes to minimise the need for it to produce them; and, especially in light of what we discussed under acidosis, we need to maximise alkalisation, including through oral and transdermal absorption of sodium bicarbonate and magnesium chloride, with a focus on chlorophyl and chlorophyl-rich foods and drinks.

Cleanse the liver

The liver’s most taxing function is the breakdown of toxins (all substances foreign and dangerous to the body). Another taxing function of the liver is the manufacture and recycling of cholesterol and lipoproteins that, as we said earlier, are in production overdrive because of the excessively fast free-radical and glycation damage to the lining of the blood vessels, as well as the damage these cause everywhere else in the tissues of the body, accompanied by the chronic systemic inflammation this leads to (you can read more about systemic inflammation in Treating Arthritis and At the heart of heart disease.)

To help the liver, we must therefore first stop ingesting chemically manufactured medications, and we must eliminate sources of toxins and chemicals from the things we eat and drink; from the air we breathe, especially from those toxic cleaning products we use; and from all the chemicals we absorb through the skin in soaps, shampoos, lotions and creams. Second, we eat and drink to minimise inflammation and internal tissue damage, therefore minimising the strain of excessive manufacture of cholesterol and lipoproteins. And third, we must take regular toxin cleansing and alkalising baths with sodium bicarbonate and magnesium chloride. This simple therapy is the most effective means of detoxifying the body from chemicals and toxins or all kinds, including the most notorious radioactive isotopes that can make their way into our bodies from nuclear weapons, spills and power plant accidents through the air, water and food. Here again, chlorophyl and chlorophyl-rich foods and drinks are essential.

In conclusion

The basic conclusion is the same as what we have come to whenever we discussed type II diabetes: while it is a devastatingly damaging condition that affects every metabolic and physiological function of the body, it is incredibly easy to prevent, and even after many years of deterioration for the diabetic sufferer, it is relatively easy to reverse the condition and cure the disease, including the beta cells of the pancreas, by understanding the disease process thoroughly, and by adopting an appropriate healing protocol. Here, we have detailed several of the key problems or complications that stem from chronically elevated glucose and insulin levels, with specific discussion of the ensuing dysfunction in some vital organs, and highlighting the crucial importance of considering the effect of stress in addition to the effects of dietary insulin-stimulating carbohydrates.

You might have noticed that a discussion revolving around overweight, obesity and fat metabolism is missing, maybe conspicuously so. This is not an oversight, but a conscious move towards a focus on the underlying causes of the metabolic, hormonal and physiological natures of the disorder instead of the superficial and rather inconsequential repercussions of it that take expression in the form of excess body fat. The only point I want to mention about this is that by correcting the causes of the disorder, excess body fat stores will melt away on their own. Some help from supplements and hormonal manipulation through diet and timing here and there will be useful. But, the point remains that if the body is in optimal biochemical balance, then physiological and metabolic functions will also be optimal, and no excess body fat will remain, no matter how young or old we are, and no matter what our genetic makeup happens to be.

The overview of the basic strategy for preventing and overcoming diabetes should make it clear that what it implies, although in some aspects quite specific and targeted, is very simple in that it relies mostly on drinking clean water, eating unrefined salt and clean foods, especially those that are chlorophyl-rich, eliminating damaging foods, chemicals and toxins, alkalising and detoxifying with sodium bicarbonate and magnesium chloride, and finally, using a number of important supplements to correct deficiencies and restore optimal biochemical balance. In a subsequent post we will formulate a detailed programme that incorporates all of the elements and strategies discussed here in general terms, together with some additional considerations about details like the timing and amount of food, drink, exercise and supplements.

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Such a simple and yet powerful natural anti-inflammatory

He knocks at the door, walks in to my office, and, barely capable of holding back his excitement and enthusiasm, says: “It’s amazing! The pain is completely gone! It’s just been six days since I started, and the pain is gone! I can’t believe it! It’s like a miracle!” I was very happy for him. “I’m glad to hear that”, I said, “and although it may seem like a miracle to you, it makes perfect sense to me. In fact, I would have been surprised if it hadn’t worked.”

About a month before that, we crossed paths in the bathroom. He was wearing a plastic and neoprene brace on one of his wrists. I had never seen him wearing it, and so I asked what had happened. He told me that about three years ago, he had injured his wrist and that it had never healed properly. Sometimes it hurt more, sometime less, but that it had been particularly uncomfortable for about a week, especially typing at the computer most of the day. He said physicians had prescribed anti-inflammatories of various kinds, and at different times, but none had helped in allowing the wrist to heal or making the uncomfortable pain and stiffness go away.

We hadn’t really talked much before that, him and I, and he said, rather jokingly: “Do you know what to do to help it heal?” To his surprise, I think, I said: “Of course I do!”, and then laughed, partly because it was a little funny to say that, but also to break the ice between us. This is what I then went on to say:

“Chronic pain like that, especially in or near a joint, is usually caused by the an excess of uric acid stored in the tissues. Uric acid is the primary metabolic waste excreted in the urine by the kidneys. Since most of us are deeply and chronically dehydrated, the blood becomes saturated with acid that cannot be eliminated in the urine because of the lack of water (and/or salt). But since blood pH cannot be allowed to drop, the acid is pulled out of the blood and stored in the tissues. Over time, all the tissues of the body become acidic. This makes us more susceptible to ailments and injuries of all kinds, and when something happens to cause damage to a soft tissue, like a sprain, for example, the injury does not heal, or takes an excessively long time to do so.”

“What do I need to do?”, he asked. “Do you drink water?”, “Very little: I have a small glass once in a while, with lunch, for example, but I hardly ever drink water, really.” “Well, you have a big part of your answer right here. You absolutely need to drink water. Otherwise, the kidneys cannot eliminate metabolic acids.”, I said.

“From now on, this is what you will do, every day: When you get up in the morning, drink half a litre of plain water. Thirty minutes before lunch, drink half a litre; and thirty minutes before supper, drink half a litre. That makes a total of one and a half litres of water, always on an empty stomach to ensure maximum hydration, and always about thirty minutes before meals to ensure good digestion.”

“Now, in addition to that, which is really the strict minimum amount of water anyone should drink, you will have to, and this is very important, drink one liter of water with the juice of two lemons, a teaspoon of unrefined sea salt, and a little bit of stevia to sweeten. You will do this either late morning, at least an hour before lunch, or late afternoon, at least one hour before supper. It is very important that you drink this lemon water on a completely empty stomach and wait about an hour before eating anything.”

“Doing this will hydrate the digestive system, the blood and the tissues; the lemon water with salt on an empty stomach will, in addition, alkalise the blood, and thus allow the tissues to release the stored acid back into the bloodstream; and these together will allow the kidneys to eliminate this accumulation of metabolic acid each time you pee. In a relatively short amount of time, your wrist will feel better, but everything else in the body will function a lot better as well. Inflammation is not localised; it is systemic. And to get rid of it, we need to get rid of it everywhere.”

“OK. I’ll do it.”, he said, “This is more water than I have ever drank in my life, and I don’t know if I’ll be able to actually drink that much, but I’ll try, and I’ll let you know.” One month later, exactly one week after he did start to drink more water and the lemon water with salt, the chronic pain he had in the wrist, the chronic pain he had had for about three years after the initial injury, the chronic pain for which he had been prescribed and taken a variety of different anti-inflammatory medications, and none of which had worked to help heal the injury, the chronic and long-standing pain was gone. It was completely gone, and it felt like a miracle to him; we can understand why.

I start every day with half a litre of plain water, at least. I usually drink a total of about one litre over the course of about 2 hours. About 1.5 hours later, around 10:00, I make myself a lemonade with one lemon, half a teaspoon of salt and a little stevia in a little more than half a litre (about 650 ml) of water. I drink it relatively quickly and then always rinse the mouth well with plain water in order to avoid any issue relating to the mild citric acid damaging the enamel of the teeth.

Then, I slowly drink my daily green juice over the course of about one hour. Around 12:00 I have another half litre of water, plain or with chlorella or evaporated green juice powder, salt and stevia. I eat around 14:00. For lunch I usually have my coconut milk pudding, but sometimes have a big green salad with some grilled fish at the canteen (once or twice a week).

After lunch, I wait at least two and usually three hours before drinking again, depending on what I ate, (high protein or not). I will usually have a good three quarters of a litre of plain water around 17:00. Then, around 18:00-18:30, I will prepare myself another lemonade with the juice of one lemon, half a teaspoon of unrefined salt and some stevia in a little over half a litre of water. I rinse the mouth with plain water, and usually leave work to ride back home on the bike. When I get there, I drink half a litre of plain water. We have supper about 30-45 minutes later. I usually don’t drink anything more after supper, except for a small glass before bed sometimes.

That’s it: lots of water, lots of salt, lots of lemon water, lots of green juices. A wonderfully simple, effective and powerful natural anti-inflammatory combination for you, your parents, your children, and everyone everywhere. I’ll be happy to hear from you if you want to share a personal story or experience that relates to this.

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Treating arthritis I: super-hydration, alkalisation and magnesium

This is entitled Treating arthritis I, because I want to highlight that it is the first phase of what I think is of the most fundamental importance for people suffering from any form of arthritis. It should really be entitled Treating and preventing any and all disease conditions in everyone I, because these measures are truly fundamental to optimal health in all respects and for everyone throughout life. So even if you don’t have arthritis, you should read on.

This first phase should be viewed as one during which you train yourself to acquire new habits. It is not a treatment per se, but rather a prescription for the basis of a new daily rhythm where hydrating and cleansing the body are of the most fundamental importance. In the end, it is really very easy and very simple. It’s just that we need to get used to it.

Arthritis is a word that means joint (arthro) inflammation (itis). There are tons of different types of arthritis (in the hundreds), but all of them are manifestations of the same thing in different joints and somewhat different ways. And the symptoms: the stiffness, the breakdown of cartilage and other tissues, the ossification or rather calcification, the crippling pain, are all related to the inflammation. But what if there were no inflammation? Would there be no arthritis?

what-arthritis-pain-feels-like-722x406

Illustration of painful, inflamed, arthritic joints. (Image taken from Everyday Health)

Without inflammation there is no tendonitis where a tendon gets inflamed like in the well known tennis elbow. Without inflammation of the lining of the arteries there is no plaque and no atherosclerosis, and thus no heart disease and no stroke. Without inflammation there is no Multiple Sclerosis (MS), the inflammation of the myelin sheath that covers nerves, and no Crohn’s disease either, inflammation in the gut. We could go on and on like this because inflammation is at the heart of almost every single ailment from which we suffer. The reason is simple: inflammation is the body’s way of responding to injury in our tissues.

We sprain an ankle and it swells up by the inflammation that follows the partial tearing of ligament and tendon: this is essential for bringing plenty of blood carrying all the specialised molecules and nutrients necessary to repair the injured tissues. What is the best course of action? Just rest and allow the ankle to heal. The more we use it, the slower the healing will be, the longer the inflammation will last, and the more we will increase the chances of causing some more serious or even permanent damage to these fragile tissues. Without the body’s inflammatory response mechanisms, healing would be impossible.

In fact, repair and growth would also be impossible; muscle growth would be impossible. The process is rather simple: stress and tear (injury) followed by inflammation and repair or growth. This applies to body builders who develop enormous muscle mass over years of intense daily workouts, but it also applies to a baby’s legs kicking and tiny hands squeezing your index finger tightly. It applies to their learning to hold their head up and pulling themselves to their feet with the edge of the sofa to then take those first few steps. It applies to me, to you and to every animal. So, once again: repair and growth of tissue depends on the body’s inflammatory response mechanisms. In a well-functioning metabolism, this process takes place continuously in a daily cycle regulated by activity during the day and rest during the night: stress, tear and injury to tissues during activity; repair, growth and cleaning during the night.

Difficulties arise when inflammation becomes chronic. Either a low-grade inflammation that we can ignore completely and go about our business until it manifests in the form of a serious health concern, or a sustained,  sub-acute state of inflammation that does indeed make it difficult to go about our business, but that we can nonetheless learn to ignore or cope with hoping that it will eventually disappear. Unfortunately, this is how it is for most of us to a greater or lesser extent, whether we are aware of it or not. If it weren’t the case, there wouldn’t be hundreds of millions of people suffering from arthritis the world over, and atherosclerosis-caused heart attacks and strokes would not be claiming the lives of more than one quarter of the population of industrialised countries.

As an aside, for those of you who are interested in measurements and quantifiable effects, among the best markers of chronic inflammation are C-Reactive Protein (hsCRP) and Interleukin-6 (IL-6). The number of white blood cells relate to immune response, and if elevated mean the body is fighting something. Elevated concentrations of Ferritin and Homocysteine (HcY) are also associated with chronic inflammation much elevated risks of heart attack and stroke. You can easily get a blood test to check those numbers among other important ones (see Blood analysis: important numbers).

So what is it that causes a person to develop arthritis at 50 or even 40 years of age, while another person only begins to have mild signs of it at 80? What is it that causes a teenager to develop the crippling Rheumatoid Arthritis (RA) at 16, while none of her friends do? Why does only 1 in 400 develop Ankylosing Spondylitis (AS) or bamboo spine, characterised by the chronic inflammation of the spine, the ossification and gradual fusion of the vertebrae? Who knows?

But, for example, approximately 90% of AS patients express the HLA-B27 genotype and exhibit the HLA-B27 antigen, which is also expressed by Klebsiella bacteria. Could it be the bacteria that causes the damage and injury to spinal tissues and structure, which then follows by inflammation that over time becomes chronic, and since the bacteria remains and continues its damaging activities, the inflammation continues to grow together with all the awful symptoms? Maybe. The debilitating effects of certain bacteria and viruses such as Epstein Barr or HPV for example, that persist in the bloodstream over years and decades, are well known. And the chronic inflammation that results of the activity of infectious agents such as these is also a well established effect, even claimed by some to be among the primary causes of arterial disease (see Fat and Cholesterol are Good for You in the Bibliography page.

But whether it is AS or arterial disease, MS or tendonitis, what is common to all is inflammation, and what needs to be addressed are the causes of the inflammation, not the inflammation itself, which is what we do with anti-inflammatory medication. The inflammation is the body’s response to the injury. What we need to do is find and stop the process causing damage and injury to our tissues, and once the tissues have healed, the inflammation will disappear of itself.

There are many things that cause injury to our tissues, and we will look at all the most important ones in greater detail in subsequent posts, but it is fundamental to address first order issues first. Among the most fundamental issues of all are therefore those with which we concern ourselves in the first phase of treatment:  super-hydration, alkalisation and magnesium. But the truth is that these fundamental elements are what everyone concerned with optimising their health should actually concern themselves with first, before everything else.

Super-hydration

Chronic dehydration is at the root of so many health problems that it is hard to know where to begin. I’ve written a few posts on the importance of water that you can identify by their title. If you’ve read them and want to know more, you should read Your Body’s Many Cries for Water (see Bibliography). In relation to arthritis, however, water is not only the primary means to reduce inflammation of stressed cells and tissues, but it is also what gives our cartilage suppleness and flexibility.

Cartilage a very simple tissue. It is water, 85% in healthy cartilage, down to 70% or less in compromised cartilage and in most older people, held within a matrix of collagen and other proteins that consists of a single type of cell called chondrocyte. These cells have very special electrical properties that give cartilage its amazing resistance to friction and pressure. Without sufficient water, however, the chondrocytes cannot work correctly, cartilage dries out and breaks down, and calcification grows.

What is totally under-appreciated is that because cartilage does not have a blood supply, nerves or lymphatic system, water makes it into the cartilage through the porous end of the bone to which it is stuck, and the only way water can make it into the bone in order to get to that porous end to which the cartilage is attached is through the blood that makes it into the bone.

Since there is, within the body’s functions, a definite hierarchy in water usage in which the digestive system is naturally the first served since it is through it that water enters, even the mildest dehydration can be felt in the function of the most water-sensitive tissues like those of the lungs (90% water) and muscles (85% water), (something any athlete who has drank alcohol the night before a race or even training run or ride will have noticed), it is unfortunately often the cartilage that suffer the most.

Dehydration will make it such that the soft conjunctive tissues at the ends of our bones, in every joint, and that allow us to move will not get the water supply they need to remain well hydrated, supple and flexible. This is really the most important point to remember. What is also highly under-appreciated is the vital importance of silica in the form of silicic acid in the growth, maintenance, repair and regeneration of all connective tissues, including and maybe especially bones and cartilage (here is a good article about it). Silicic acid should therefore be included in all arthritis treatment programmes.

How do we super-hydrate? By drinking more, as much as possible on an empty stomach, and balancing water with salt intake. You should read How much salt, how much water, and our amazing kidneys, and make sure you understand the importance of a plentiful intake of water, an adequate intake of salt, and the crucial balance of these for optimal cellular hydration and function. Detailed recommendations are given below.

Alkalisation

Chronic acidosis, some would argue, is not only at the root of innumerable health complaints and problems, but that it actually is the root of all health disorders. The reading of Sick and Tired, The pH Miracle and Alkalise or Die is, I  believe, enough to convince most readers that that premise is in fact true. Not surprisingly though, it is not possible to alkalise bodily tissues without optimal hydration. And so we immediately understand that chronic dehydration is the primary cause of chronic and ever increasing tissue acidosis. Therefore we address both simultaneously, and in fact, cannot do otherwise.

Briefly, what is essential to understand is that healthy cells thrive in an alkaline environment, and indeed require an alkaline environment to thrive. Conversely, pathogens such as moulds, yeasts, fungi, viruses and bacteria thrive in acidic environments. Healthy cells thrive in well oxygenated aerobic environments, whereas pathogens thrive in anaerobic environments deprived of oxygen. Since this is so, we can say, crudely speaking, that if the tissues and inner environment of the body—its terrain—is alkaline, then pathogens cannot take hold nor develop nor evolve nor survive in it. On the other hand, if the body’s terrain is acidic, then they thrive, proliferate, and overtake it, sometimes slowly and gradually, but sometimes quickly and suddenly, causing sickness and disease.

Everything that we eat and drink has an effect that is either alkalising, acidifying or neutral. This is after digestion, and has little to do with taste. All sweet tasting foods or drinks that contain sugars, for instance, are acidifying. I will write quite a lot more about pH and alkalisation in future posts. For now, we are concerned with alkalising through super-hydration, and this involves drinking alkaline water and green drinks. By the end of phase I, drinking your 2 litres of alkaline water and 2 litres of super-alkalizing green juice should be as second nature to you as brushing the teeth before bed.

Magnesium

As I attempted to express and make evident the importance of magnesium for every cell and cellular process in the body in Why you should start taking magnesium today, and thus show that we all need to take plenty of magnesium daily in order to both attain and maintain optimal health, for someone suffering from arthritis it is extremely important, it is crucial. And the reason is very simple: arthritis is characterised by inflammation, stiffening and calcification. They come together, of course, and it is useless to even wonder if one comes before another. Regardless, the best, most effective, most proven treatment or antidote for inflammation, stiffening and calcification is magnesium.

Magnesium, injected directly into the bloodstream, can almost miraculously stop spasms and convulsions of muscle fibres, and release, practically instantaneously, even the most extreme muscular contraction associated with shock, heart attack and stroke. This is used routinely and very effectively in birthing wards and surgery rooms. Magnesium is the only ion that can prevent calcium from entering and flooding a cell, thereby causing it to die, and magnesium is the best at dissolving non-ionic calcium—the one that deposits throughout the body in tissues and arteries, and over bone, cartilage, tendons and ligaments—and allowing all this excess calcium to be excreted: precisely what we must do in treating arthritis.

In addition, magnesium is very effective at chelating (pulling out) both toxic heavy metals like mercury and persistent chemicals that bio-accumulate in blood, brain and other tissues. For too many unfortunately unsuspecting people, heavy metal toxicity is the cause of a plethora of various symptoms, wide-ranging in nature, hard to understand or associate with some known and easily identifiable condition, but that cause them often immense discomfort up to complete disability.

Putting all of this into practice

When you get up in the morning, you go to the bathroom, undress and spray or spread on your legs, arms chest and belly, neck and shoulders, the 20% magnesium chloride solution (4 teaspoons of nigari with 80 ml of water for a total of 20 g in 100 ml of solution). You wash your hands and face well, put your PJs back on, and head to the kitchen to prepare your water and green drinks for the day.

Line up three wide-mouth 1 litre Nalgene bottles. In each one put: 5 drops of alkalising and purifying concentrate (e.g. Dr. Young’s puripHy) and 10 drops of concentrated liquid trace minerals (e.g. Concentrace).

In the first bottle, add 50 ml of the 2% solution of magnesium chloride (made with 4 teaspoons of nigari dissolved in 1 litre of water), 50 ml of aloe vera juice, 20 ml of liquid silicic acid, fill it up with high quality filtered water, shake well to mix, and take your first glass with 1 capsule of Mercola’s Complete Probiotics. You should drink this first litre over the course of about 30 minutes, taking the third or fourth glass with an added 1-2 teaspoons of psyllium husks. (The aloe vera and psyllium husks are to help cleanse the intestines over time.)

In the second and third bottles, add a heaping teaspoon of green juice powder (e.g., Vitamineral Green by HealthForce), 1/2 to 1 teaspoon of fine, grey, unrefined sea salt, 1/4 teaspoon of finely ground Ceylon cinnamon, a heaping mini-spoonful of stevia extract powder and a single drop of either orange, lemon or grapefruit high quality, organic, food-grade essential oil. Shake well. One of them you will drink between about 10:00 and 12:00, the other between 15:30 and 17:30. Shake every time you serve yourself a glass or drink directly from the bottle to stir up the solutes in the water. You should take these two bottles with you to work and/or keep them in the fridge until needed: the drink is really nice when it’s cool.

Now that the magnesium has been absorbed through the skin—this takes around 30 minutes, you can go have a shower to rinse off the slight salty residue that feels like when you let sea water dry on your skin without rinsing it off. You should wait at least 30 minutes after you have finished your first litre of water before you eat anything.

By about 10 or 10:30, depending on when you finished breakfast, you should start to drink your first litre of green drink and continue until about 12:00 or 12:30. Make sure you finish drinking 30-45 minutes before you eat. Wait at least couple of hours after eating. Then start drinking the second litre of green drink by about 15:30 or 16:00 until about 17:30 or 18:00. Again, make sure you stop drinking always at least 30 minutes before eating. Depending on when you eat dinner, you should drink a half litre of plain water 30 minutes before the meal. The general rules for drinking you should follow are: 1) always drink at least 500 ml up to 30 minutes before eating, and 2) do not drink during or within 2 hours after the meal.

Before going to bed, take a small glass of water with 50 ml of 2% magnesium chloride solution. And that’s it for the day. And tomorrow and the next day and the day after that, keeping to this schedule, until it becomes perfectly natural and customary. After four weeks, you should do another blood test and see how the numbers compare to those before starting. In addition, if you are interested in this from the scientific standpoint, or just curious, or both, you should get Doppler imaging of your coronary and cerebral arteries, as well as an MRI of the joints in your body, including the spine, before you start and at then end of every phase. It will also be extremely informative to test and record the pH of at least your first urine every morning; any additional urine pH readings will be very useful and tracing the progress of the gradual de-acidification of your tissues and the days and the weeks progress. And finally, the transdermal magnesium therapy (putting the 20% solution on your skin), should last 6-8 weeks. By that time, you intracellular magnesium stores should have been replenished. We continue taking the 2% solution indefinitely, and use transdermal magnesium once in a while (once or twice per week).

The great advantage of the transdermal magnesium is that almost all of it is absorbed into your tissues and bloodstream. The oral magnesium is absorbed a level between 25 and 50%, and this depends primarily on the amount of magnesium in the blood when you take it. This is why it is very important to take it first thing in the morning when magnesium is at its lowest, and then in the latter half of the afternoon and before bed, those times when concentrations are lowest. You don’t have to worry about too much magnesium because any excess will be excrete in the urine and faeces.

You should just worry about not enough: that’s the real problem. Incidentally, the fact that almost all the magnesium that you put on your skin is absorbed underlines the importance of carefully choosing what we put on our skin. Because in the same way, anything we put on it will be absorbed into our system. So putting coconut and almond oil is just as good for our skin and our health, as it is bad to put on creams and lotions with synthetic chemicals and compounds that all make their way into our blood. General rule: if you cannot eat it, don’t put it on your skin.

Update: read these Updated recommendations for magnesium supplementation.

That’s it for the first phase: mostly drinking a lot more than you used to, with a few special tweaks to what and when you drink. I haven’t mentioned anything about food even though you can obviously know from the rest of the articles on the blog that this will come in time: in the second phase. We first deal with the first order terms, then the second order terms, and after that with the third and fourth order terms. That’s very important to grasp: what has the most and what has the least impact and thus importance.

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