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.

If you enjoyed reading this article, please click “Like” and share it on your social networks. This is the only way I can know you appreciated it.

Understanding digestion

There are four things about digestion that I believe to be essential to understand, remember, and always keep in mind. The first is that although the environment of the stomach can be, and is generally at least mildly acidic, the intestines must be alkaline. The second is that the level of acidity inside the stomach depends on what is in it: it is in response to whatever comes into the stomach that specialised cells of its lining secrete hydrochloric acid in greater or lesser amounts. The third is that only protein requires a highly acidic environment to be properly broken down into the amino acids that make up protein before moving on into the small intestine; fats and carbohydrates neither require nor stimulate the secretion of acid in the stomach because they are broken down in the alkaline environment of the intestine. And the fourth is that water is totally crucial to the proper function of all digestive organs, and to the whole process of digestion from start to finish.

Because proteins are so hard to break down, they must remain in a highly acidic environment in the stomach for about 3 hours before the resulting chyme should be, can be, and is normally transferred to the small intestine. (Obviously, the time depends on the amount.) And the more acidic the environment of the stomach, the better it is for the breakdown of protein, but also to protect the organism by destroying pathogenic bacteria that could have come with the protein, as is presumably often the case in the wild.

In addition to the hydrochloric acid secreted by the stomach, protein-digesting enzymes (proteases) like pepsin are also secreted by the stomach when it contains protein. Moreover, the acid activates the inactive forms of the enzymes prorennin and pepsinogen into their active forms: rennin is necessary for digesting milk protein, and pepsin breaks down the proteins into polypeptides. It is very important to remember that the stomach has cells that sense what nutrients are present, so that it knows what and how much to secrete for their digestion.

Many people suffer simultaneously from amino acid deficiency, and the consequences of putrefaction of undigested protein in the intestine, even though they eat plenty, if not too much protein, because their stomach does not produce the amount of hydrochloric acid that is needed for proper protein breakdown. In fact, this is very common in older people, but it is also a problem in the middle aged and even in young adults. This problem can be partially remedied by taking hydrochloric acid supplements with protein meals, an approach that works very well for the elderly, but addressing the fundamental issues that lead to digestive dysfunction is obviously most important. The digestion of fats and carbohydrates is entirely different.

Simple carbohydrates eaten on an empty stomach will move out of it and into the intestine in a matter of minutes. This is why blood sugar levels go up almost instantly when we eat or drink simple carbs like whole fruit or fruit juice. Starchy carbohydrates begin to be broken down into sugar when they come into contact with those enzymes in the mouth whose purpose it is to do this (primarily amylase), and will be broken down completely over the course of a few hours, not in the stomach, but in the small intestine.

The same goes for fat: fat or oil by itself eaten on an empty stomach will swiftly move to the small intestine as it does not need an acidic environment, and thus simply does not need to stay in the stomach. But unlike carbohydrates, fats need to first be emulsified into droplets that can mix in the watery environment of the small intestine. This is done by the bile produced by the liver, but stored and secreted by the gall bladder into the small intestine. The emulsified triglycerides are then broken apart by pancreatic lipase that separates the glycerol backbone from the three fatty acids. The free fatty acids are absorbed in the small intestine and into the bloodstream by passive diffusion (as is water).

Another important difference between the digestion of carbohydrates and fats is that while it is no problem at all for fat to sit in the stomach for hours, together with the protein being broken down by the acidic chyme, carbohydrates, and especially simple carbs, start to ferment very quickly if they do not move out of the stomach. This is what gives rise to the characteristic bloating that we feel when we eat simple carbs together with other foods, but especially when combined with any kind of protein, the best example of which is having sweet things either with or after a large meal that typically contains plenty of protein, such as the terrible habit of having fruit after the meal, as is done in most western countries, as opposed to the much wiser habit of eating the fruit as a starter, before the meal, as is done in some other cultures. Bloating, burps, gas, stomach aches, etc, as well as really bad digestion followed by really poor absorption all result from the fermentation of the simple carbs that remain in the stomach for longer than a few minutes, as they normally would, before passing to the small intestine, as well as the incompatibility of various digestive enzymes, each with its own specific nutrient to break down, released into the intestine by the pancreas, all trying to do their work, but clashing against one other in the process.

Therefore, to properly digest protein there should be no simple or starchy carbohydrates in the stomach for the entire breakdown process that lasts about 3-4 hours for a normal (smallish) meal. In addition, there should not be any alkalising liquids like alkaline water, sodium bicarbonate water, lemon water, or green juice in the stomach, because they will work to neutralise the acid needed to break down the protein, and thus cause bad digestion and stomach aches. You can try any of the combinations described here if you want evidence through personal experience, but I’m sure you have experienced most of them at various times, although most probably unaware of it. I guarantee that it works in exactly the same way for everyone, even if some are definitely more sensitive than others.

In case you don’t know or don’t remember from other articles, I think no one should consume simple or starchy insulin-stimulating carbohydrates because their consumption in any amount inevitably damages body and health in any one of several very predictable ways. The reason why I am emphasising these points about carbohydrate digestion is not only because the majority of people in the world get most of their calories from insulin-stimulating carbohydrates, but also because these carbohydrates are most disruptive to digestive health in many more ways than we tend to know or consider.

I have written recently in the article Detoxification about the disastrous consequences on the digestive system of a diet consisting mostly of simple or starchy carbohydrates, all of which are caused by chronic acidosis of the intestine. To recover from or avoid these digestive disorders and the diseases that result from them, it is of paramount importance to, on the one hand, eliminate these acid-forming sugars and starches, and on the other, alkalise as much as we can the intestinal tracts on a continual basis, day after day, and year after year.

The natural consequence of these facts and considerations is that the most healing and health-promoting of diets is one that consists primarily of alkalising drinks and foods—alkaline water, green juices, lemon water, and green and leafy vegetables—and in which energy needs are covered by the best fats—coconut oil, raw grass-fed butter, wild fish and meats, and whole, soaked nuts and seeds—with protein consumption kept to the essential minimum based on individual needs.

Water is exceedingly important for digestion, and I have written about this in Why we should drink water before meals. The two most crucial roles of water in the digestive process are: First, to provide the stomach the level of hydration needed to make, maintain and adjust the thickness and consistency of both the layer of mucus that protects the lining of the stomach from the corrosive acidic secretion required for the breakdown of protein, and for of the chyme itself during the initial phases of digestion when it is churned by the stomach. Second, to provide the pancreas the required hydration for it to be able to produce the all-important pancreatic fluid (bicarbonate solution) whose purpose is to neutralise the acidic chyme once it is transferred from the stomach to the small intestine, as well as to carry the enzymes produced by the pancreas to break down those foods that do not themselves carry and provide the enzymes needed for their proper digestion.

As is always the case for everything that relates to health, we can only truly understand by understanding the physiology—how things work. The digestive system is the one around which all other systems are arranged because the health and survival of the organism as a whole depends entirely on it. And the key to optimal digestion and health is the understanding that the stomach only needs to be acidic when there is protein in it, the intestine must always be alkaline, and the digestive system as a whole always requires a good supply of water.

Therefore, we should aim primarily to alkalise and hydrate by drinking lots of alkaline mineral and chlorophyll rich drinks together with liberal but appropriate amounts of unrefined sea salt (see How much salt, how much water, and our amazing kidneys); consume plenty of fat; always consume protein either by itself, with fat or with green vegetables, but never with simple or starchy carbohydrates; if you eat simple carbs such as sweet fruit, make sure you eat it by itself on an empty stomach; and always make sure that when you eat protein, the environment of the stomach is kept acidic, and thus do not have any alkalising liquids for at least 60 minutes before and 3 hours after the protein meal, but also make sure to have at least half a litre of plain water, at least half an hour before eating.

Keeping to these simple principles will ensure optimal digestion, optimal digestive health, and optimal overall health, day and day, and year after year, throughout life, from childhood to old age.

If you enjoyed reading this article, please click “Like” and share it on your social networks. This is the only way I can know you appreciated it.

Six eggs per day for six days: cholesterol?

In What about cholesterol we saw how important cholesterol is for so many essential bodily functions and in so many important ways, that there should never have been a shadow of a doubt in anyone’s mind that cholesterol is anything but essential and vital to our health and our life. And that, therefore, it is ridiculous to even have to say that cholesterol is good for us. However, it is more than completely absurd, non-sensical, and outright dangerous to claim that it is bad for us. Let me assume you are now well convinced of this.

There is something we didn’t go into that relates to the fact that we’ve been told—and continue to be told—that we should minimise our intake of dietary cholesterol. The crazy thing about that recommendation is that the amount needed by the body of this vital substance depends solely on the body’s needs for it. And thus, the normally functioning liver, supplied with adequate amounts of the essential building blocks, produces cholesterol in the amount that is necessary for proper bodily function—whatever that amount happens to be at a particular time. What this means is that in a healthy individual, the amount of cholesterol you eat should not really affect the amount of cholesterol in the blood, estimated by the concentration of the lipoproteins that transport it to and from tissues.

Even though this obvious consequence of considering the body’s physiological function should just be accepted as a plain fact, unfortunately, most people—including health professionals—don’t. We continue to believe that cholesterol is bad, and we continue to try to minimise dietary cholesterol in order to lower lipoprotein concentrations, completely ignoring the fact that cholesterol and lipoprotein production is an exceedingly refined and well regulated mechanism that responds directly to the body’s needs.

It is certainly possible that if dietary cholesterol intake decreases, the liver produces more, and if dietary cholesterol intake increases, then the liver produces less; to what extent certainly depends on the physiological circumstances, and specific needs for cholesterol depend on many factors, all related to the state of the body. But it is pretty well established that the body produces more or less the same amount of cholesterol regardless of the dietary cholesterol intake because it much prefers to use the kind of cholesterol the liver produces, which is free or un-esterified cholesterol, rather than having to de-esterify the dietary cholesterol that comes primarily as cholesterol ester. Therefore, much of the dietary cholesterol is used in bile and excreted through the intestines.

For a lot more details, you can check out Peter Attia’s essential points to remember on his series The straight dope on cholesterol, even if I don’t really agree with the points linking LDL with atherosclerosis, simply because lipoprotein concentration, particle number, size distribution and everything else are all secondary or even further removed consequences of other dietary and metabolic factors upstream. In fact, I believe we should not even have started measuring lipoprotein concentrations and cholesterol in the first place. What we should have always focused on are uric acid levels and tracers of inflammation. And on another note, Peter is categorical that dietary cholesterol is not absorbed and all excreted. However, a couple of review papers I read about lipid absorption state that about 50% of intestinal cholesterol is, in fact, absorbed. The truth is that it is almost certainly dependent on a whole slew of factors and that, as for all things, the body absorbs and excretes in accord with its needs.

A viral infection, for example, will generally lead to the increase of lipoprotein concentration because these are the molecules that can most effectively gobble up and destroy viruses. Dehydration leads to a scarcity of water at the cellular level. As a consequence, each cell’s survival relies on producing more cholesterol in order to more effectively seal in the precious water it depends on for life that appears to be so scarce. Hence, dehydration also leads to higher cholesterol. A diet high in sugar—simple and starchy carbohydrates—naturally leads to a much greater amount of damage to cells and tissues throughout the body, but especially to the blood vessels themselves, from the highly damaging presence of insulin, the result of glycation of proteins and fats by higher concentrations of circulating glucose, and several other related factors. To repair the damaged cells, cholesterol is needed, and thus, in this case also, lipoprotein concentrations rise accordingly.

Although the fact that the amount of dietary cholesterol does not affect blood lipoprotein concentrations much is not debated by people in-the-know about issues pertaining to cholesterol, I just wanted to see this for myself what would happen. So, I devised a simple self-experiment: compare the lipoprotein concentrations in my blood when following my low-card, high-fat, high-nutrient diet, to those after eating 6 eggs per day for 6 days in a rowwhere I basically just added to my diet more eggs, usually raw in smoothies. That’s a lot of eggs… But before I present the results, I think it’s important to go through a few numbers relevant to this discussion.

lotsofeggs

Eggs: An average organic egg of 50 g supplies 70 calories, and contains 5 g of fat (all in the yolk), 6 g of protein (all in the egg white), less than 0.5 g of carbohydrates and 215 mg of cholesterol. This means that 6 eggs supply a total of 1300 mg of cholesterol. For me, 6 eggs per day is 3 times my usual consumption of 2 eggs per day on average—a 300% increase.

Blood volume: The blood in our body accounts for about 7% of its mass (Ref). For a weight of 100 kg, there is 7 kg of blood (about 7 litres); if you weight 50 kg, then there is 3.5 kg of blood or about 3.5 litres. And therefore, for a 57-58 kg person like me, this makes almost exactly 4 kg, and thus about 4 litres or 40 decilitres.

Lipoproteins: Cholesterol is not water-soluble, and thus has to be transported by lipoproteins. Different lipoproteins carry a different amount of cholesterol. The bulk of it, however, is found in LDL and HDL molecules. The percentage of cholesterol by weight in LDL is about 40%, and in HDL it is between 20 and 35% (Ref). To keep our calculation simple, we’ll take this to mean that LDL is half cholesterol by weight, and HDL is one quarter cholesterol.

Here are the results of the blood tests from December 16 and 22, 2011, both taken in the late afternoon after nearly 24 hours of fasting (I do this every week, so it was nothing unusual). And please don’t worry about the boldface: it appears automatically if the numbers are not in the “recommended” range, which for cholesterol is below 200 and for glucose 65-110 mg/dL. And don’t worry about the spelling: it’s spanish because I live in Spain.

Now, looking at the results, can you guess which one is which: which is the result of the blood test before one week of 6 eggs per day, and which one is after?

The answer is that the first table is from the blood test done on Dec 16, and the second table is from the blood test done on Dec 22:

After one week of eating 6 eggs per day, the LDL decreased from 110 to 95 mg/dL, the HDL increased from 106 to 112 mg/dL, the “total cholesterol” decreased from 224 to 213, and the triglycerides decreased from 41 to 29 mg/dL.

About the lipoprotein concentrations, you may recall from this graph I linked to in my first post on cholesterol, and in which was compiled all the available data found by its author, that included mortality rates and what is referred to as “total cholesterol” (but is in fact total lipoproteins), the ideal range for which is labelled “Colesterol total” in the above test results is 200-240 mg/dL, and the minimum all-cause mortality is found for concentrations of 220 mg/dL. That’s right where my numbers happen to be.

As for the glucose, well, you already know I try to keep it as low as possible, and by the way, I had no signs of hypoglycemia when my blood glucose was 60 mg/dL. In fact, I never do, even during three-day fasts, cycling to and from work, and doing resistance training at lunchtime. This demonstrates that the state of hypoglycemia can not be defined by a fixed threshold of glucose concentration below which we are considered to be in that state, but rather is based upon the individual’s metabolic function. This should be obvious since some people feel the consequence of hypoglycemia quite regularly and at glucose levels that would be exceptionally high for others, who on the contrary never feel them, simply because their metabolism has been trained to use fats for the body’s energy needs efficiently, and in fact, almost exclusively—to function in ketosis—as is my case. I plan to revisit this topic in greater detail in the future. But for now, let’s come back to the blood test results.

Firstly, we see that the sum of LDL and HDL compared to the “total cholesterol” is 216 vs. 224 (Dec 16) and 207 vs. 213 (Dec 22). This tells us that the VLDL (very low density lipoproteins) and CM (chylomicrons) together account for 8 mg/dL on Dec 16, and 6 mg/dL on Dec 22. They are, and we’ll not discuss these lipoproteins any further in this post.

Secondly, we note that the small difference in the very low concentrations of triglycerides (three fatty acids attached to a glycerol backbone), considered to be “normal” up to 150 mg/dL, mirrors the small difference in the lipoproteins that carry most of the triglycerides: the CM (90% triglycerides) and VLDL (62% triglycerides). Low triglyceride levels with low glucose and insulin levels equate to efficient metabolic use of fats.

And thirdly, we find that for 4 litres of blood, if we assume simple rounded figures of 100 mg/dL of LDL and 100 mg/dL of HDL, the total amount of cholesterol being carried around in the bloodstream is about 3000 mg: 40 dL*(50%*100 mg/dL + 25%*100 mg/dL). This is just 3 grams in the entire blood supply for a body weight of 58 kg! And an additional 1300 mg of cholesterol per day—almost half of the cholesterol in the bloodstream—from eating 6 eggs, and this for 6 consecutive days that supplied a total of 7800 mg of cholesterol, did not affect the lipoprotein concentration.

This leads us back to the hypothesis presented in the first paragraphs: the amount of cholesterol you eat should not really affect the amount of cholesterol in the blood. And although a quick experiment on a single person is far from being definitive proof of anything, this one clearly indicates, at least for me, that increasing intake of dietary cholesterol by an amount that is close to half of the total cholesterol circulating in the bloodstream, and doing this each day for 6 days in a row, does not raise lipoprotein concentrations (in this case, they went down slightly) when comparing the values measured at the same time in the late afternoon after a 24 hour fast once at the start of the week and 7 days later.

Furthermore, based on the sensible assumption that cholesterol synthesis by the liver is a response to the body’s needs, but also ability to manufacture it, if absorption of intestinal cholesterol is not nil but varies depending on the body’s needs, then supplying more dietary cholesterol may help ease the requirements on the liver for manufacturing the quantities needed. Therefore, this “help” to the liver can only be viewed as favourable considering the extreme importance of this organ for good health. It could also be that most or even all the additional dietary cholesterol was simply excreted in the stools. But in any case, it is absolutely certain that eating this huge amount of cholesterol every day did not affect lipoprotein concentrations in the blood after the period of fasting.

What I would like to do is to evaluate dietary cholesterol absorption on me, a 40-year old man in excellent health, by adopting an extreme diet of eating only eggs and water (this will remove the influence of other foods and nutrients and therefore reduce significantly the number of variables that can influence cholesterol synthesis and absorption), and take minimal blood samples at regular time intervals such as every hour or every couple of hours. By evaluating the changes in cholesterol transporters we would be able to estimate how much is absorbed because we know that lipids from the intestines are transported to the blood mostly by CM and VLDL, whereas HDL and LDL are mostly responsible for transport to and from the liver.

In any case, as we have seen here, but also as I mentioned in my opening sentences that we have known for a rather long time, dietary cholesterol does not influence blood cholesterol much. So please, when you hear someone say that we should avoid eating too much cholesterol because they have “high cholesterol”, you don’t need to say anything if you don’t want to, but remember at least this: cholesterol is so important and so good for us, that the liver and cells themselves will always do everything to supply the all the cholesterol that is needed, whatever that is at a particular time, and no matter how little or how much we get from our food. And maybe it is even the case that eating more cholesterol actually helps the liver and cells meet the body’s continuous demands throughout the day and night of this vital substance.

Healthy and lucid from childhood to old age

So you’ve been around for 70 years, and you’re still well enough to read this. Have you actually made it past 75, 80 or even 85? This is really great! Through a combination of different factors, various reasons, personal habits and choices, you have made this far.

Maybe because of your genetic makeup: Your parents and grand-parents all lived well into their 80’s or 90’s by following a kind of innate, traditional wisdom based on the understanding that we really are what we eat, in a very real sense, and you’ve done more or less the same, following in their footsteps.

Maybe because you have always been moderate in your eating habits: You’ve never been overweight; you’ve never eaten much sweets or deserts; you’ve never eaten much preserved meats and canned foods; you’ve never drank much alcohol; you’ve never drank sweetened soft drinks, juice or milk—mostly just water, always paying attention not to drink too much coffee or strongly caffeinated tea.

Maybe you have made it this far because you have also been moderately active throughout your life, never exercising too much or too intensely, but always quite regularly: Walking; doing light exercises for your joints (rotations of the arms for your shoulders, stretches for your neck and back, and exercises for your knees); riding a bike a couple times a week in the good season, not getting off the bike but instead riding up those hills; maybe you went skiing a week or two most years; went for long walks or even hikes in the mountains during holidays; or did a little swimming in the sea or in lakes when the occasion presented itself.

The golden middleas my grand-father called it: everything is moderation. And he almost made it to 90 years of age! But no matter what the reason is, it is truly wonderful that you have indeed made it this far. Then again, you might be young or middle aged, but interested—maybe somewhat, maybe highly, but nonetheless interested—in being healthy and lucid for as long as possible, and hopefully well into your old age.

Either way, young or old, you live in this modern world like most of us. You live in a city, you drive a car, you work in an office, you fly or flew often on business trips, maybe even several times per week. You eat meat and fish; bread, potatoes, rice and pasta; fruits and vegetables, all from the supermarket.  And so you have, throughout your life, been continuously exposed to increasing amounts of chemicals, heavy metals and various other toxins in our environment, most of which have been accumulating in your tissues. You live in the modern world like most of us, and so you have taken medication on various occasions during your life: antibiotics a few times, maybe some pain killers, maybe some sleeping pills, maybe simple anti-histamines when you had a cold. Maybe you are and have even been taking medication on a daily basis for some “minor” but “chronic” condition.

You live in this modern world and so you have been told to drink plenty of fluids and that salt is bad and should be avoided. You’ve been told that fat in general, but especially saturated fats and cholesterol, are bad because they cause heart disease: they cause your arteries to clog up with fatty plaques that eventually block them to give you a heart attack. You’ve been told to avoid them as much as you can, and instead to consume polyunsaturated vegetable oils, plenty of whole grains and cereal products, legumes, plenty of fruits and vegetables, and so you have done that: you have decreased or almost eliminated your intake of butter, eggs, fatty cheese, fatty yoghurt, red meat—never ever eating the fatty trimmings, and also of the fatty skin on chicken or fish.

Consequently, you have increased your intake of morning cereal—but only sugar-free whole grain cereal like muesli; increased your intake of bread—but usually whole grain bread; increased your intake of rice—but usually brown rice; increased your intake of pasta—but usually also whole grain pasta; and increased you intake of potatoes—but never fried, only baked, steamed or boiled potatoes.

Maybe your total lipoprotein levels are around 220 or 240 mg/dl, and you have been told that this is too high, and for this reason you have tried to further reduce your fat intake, and are even taking statins or other cholesterol-lowering drugs, every day, just like hundreds of millions of other people in this modern world.

Unfortunately, you have not been told that you should be drinking water; not fluids in general, and that there are many reasons water, ageing and disease are intimately connected—the lack of water, that is. In addition to that, you have not been told that it is not enough to drink some water sometimes: it is essential to drink water before meals. Unfortunately, you have not been told that sodium is one of the most important minerals for health: why else would the kidneys, without which we cannot live for more than a few days, go to such great lengths to prevent its excretion in the urine, and keep it in the blood if it wasn’t? But even more unfortunately, you have not been told that minerals in general, are essential for health, and that unrefined sea salt contains all naturally occurring trace minerals is proportions that closely match those of several of our bodily fluids. And that furthermore, proper bodily function depends intimately on the balance of the minerals available, and that our salt-phobic and calcium-phillic society has led to most of us becoming completely over-calcified while growing more and more deficient in the rest of the trace minerals, and in particular magnesium. The link between generalised magnesium deficiency and minerals, ageing and disease are now everywhere painfully obvious.

Unfortunately—and indeed very sadly—you have not been told that cholesterol is absolutely vital for life and good health: that it forms the membrane of every single cell in your body and in that of every animal, that your entire nervous system and especially your brain are built using cholesterol and depend intimately on the availability of plenty of cholesterol, that your hormonal system relies completely on cholesterol for building hormones, and that your best defences against infectious and inflammatory pathogens are in fact the lipoproteins carrying around the precious cholesterol throughout your body. You have not been told that cholesterol is so important that it is manufactured continuously by our liver to keep up with the body’s needs, and that therefore, the cholesterol we eat does not in any ways raise lipoprotein concentrations. You have not been told that in addition to cholesterol, fat is also essential for building hormones, essential for absorbing minerals from the intestines into our bloodstream, essential for the binding of these minerals into the bones and teeth, essential for energy production in every cell of our body.

Furthermore, you have not been told that saturated fats like those found in animal products and coconut oil are molecularly stable, whereas unsaturated and particularly polyunsaturated oils such as those that make up all vegetable oils are molecularly unstable, some more than others, for the double bonds between carbon atoms in the chain that forms the fat molecule are weak and readily broken to permit some other unstable molecule seeking a free electron to attach in order to make the final molecular configuration stable. But that those unstable compounds are actually scavenging around for any electron to bind to, and unfortunately most of the time if not always, these free-radicals will attach themselves to healthy tissue without proper enzymatic action to guide them in the proper place and position, thus damaging our tissues.

In fact, you have not been told that all large studies that have been conducted to evaluate the “health-promoting” properties of polyunsaturated fats have not only failed to do so, but instead have shown that the more polyunsaturated oils we consume, the more atherosclerotic plaques develop in our arteries, and therefore the more likely we are to suffer a heart attack or stroke. And that on the contrary, the more saturated fats we consume, the less plaques we have, and consequently, the less likely we are to have a heart attack or a stroke (see any of the books about cholesterol in Further readings).

You have not been told, that for millions of years our species has evolved consuming most of its calories in the form of saturated fats from meat and animal products—in some cases exclusively from these, from coconut and palm oil (where these grow), and to a much lesser extent from polyunsaturated fats, and this only in whole foods such as fish, nuts and seeds—never concentrated into vegetable oils.

Unfortunately—and indeed very sadly—you have not been told that we were never meant to eat simple or starchy carbohydrates: that eating such carbohydrates always triggers the pancreas to secrete insulin in order to clear the bloodstream of the damaging glucose in circulation, that chronically elevated glucose levels lead to chronically elevated insulin levels that in turn lead to insulin resistance—first in our muscles, then in our liver, and finally in our fat cells—which leads to type II diabetes, to heart disease from the buildup of plaque in the coronary arteries and vessels, and to Alzheimer’s and cognitive degradation from the buildup of plaque in the cerebral arteries and vessels.

Unfortunately—and indeed very sadly—you have not been told and have not considered that all the multitude of chemicals and heavy metals that we are exposed to in the medications we take, in the air we breathe, in the water we drink, in the food we eat, in the soaps and shampoos we use, and in the household products we employ to keep our house sparkling clean and bacteria-free, accumulate in our bodies. They accumulate in our fat cells, in our tissues, in our organs, in our brains. They burden, disrupt and damage our digestive system, our immune system, our hormonal system, our organs, tissues and cells. Sometimes they reach such concentrations that we become gravely ill, but none of the doctors we visit in seeking a solution and relief understand why. Most often, however, we don’t get gravely ill but instead start developing different kinds of little problems: we get colds more often and take longer to recover, we get mild but regular digestive upsets that we can’t explain and that seem to get worse with time, we get headaches and have trouble sleeping, we feel depressed, tired, alone, helpless, not acutely but enough to disturb us enough that we notice it.

Finally, and maybe most importantly, you have not been told how truly essential vitamin B12 really is, but how, for a variety of different reasons, blood concentrations B12 decrease with age, and eventually dwindle to very low levels. That B12 is essential most crucially to preserve the myelin sheath that covers all of our nerves healthy, and thus crucially important for everything that takes place throughout the nervous system, which means, everything in the body and brain. Levels of B12 should never go below 450 pg/ml, and ideally should be maintained at 800 pg/ml throughout life, from childhood to old age hood.

Can we do anything about all this?

The most fundamental point to understand is that everything about your health depends on the state of health of your digestive system. All absorption of nutrients and elimination of waste happens in the digestive system. Since our health depends on proper absorption and efficient elimination, the digestive system should be our first as well as our main concern.

The first step is to rebuild and establish a healthy intestinal flora of beneficial bacteria (breakdown and absorption), and at the same time begin to detoxify the body and clean out the intestines (elimination). This is done by taking high quality probiotics to supply beneficial bacteria on a daily basis, high quality chlorella to both supply a lot of micronutrients and pull out heavy metals, and water-soluble fibre like psyllium husks to clean out the intestines by pushing out toxins and waste products. If you are not already taking these, read Probiotics, chlorella and psyllium husks.

The second step is by far the most important, and in fact, crucial dietary change necessary to achieve optimal metabolic health. It is to eliminate simple and starchy carbohydrates from you diet, and replace them with more raw vegetables—especially green and leafy salads and colourful vegetables such as red and yellow peppers, more nuts and seeds—especially raw and soaked, more good and efficiently absorbed protein—especially eggs, fish and raw cheeses, and much more saturated fats—especially coconut oil (at least 3 tablespoons per day) and butter. Doing this is  essential for the systemic detoxification, rebuilding and then maintaining a healthy digestive system. Everything should be organic: you obviously don’t want to be adding to your toxic load while trying to detoxify.

And the third step is to supplement our now-excellent, health-promoting diet with a few essential and very important nutrients that are, for most of us, difficult to obtain. The only such supplements that I believe to be essential, and that my family and I take daily, are: Vitamin B12 and vitamin D3—the most important supplements to take for overall health, but in which we are almost all deficient; Krill oil—a high-quality, animal-based omega-3 fat with its own natural anti-oxidants, highly absorbable, and particularly important for proper brain function; Ubiquinol—the reduced and thus useable form of coenzyme Q10, critical for cellular energy production, and a powerful lipid-soluble anti-oxidant that protects our cells from oxidative damage, but both of whose synthesis as CoQ10 and conversion from CoQ10 to ubiquinol drop dramatically after about age 30-40; Vitamin K2—essential for healthy bones but very hard to get other than from fermented foods, which we typically eat little of.

In addition to these, we usually always take Astaxanthin and turmeric—very powerful antioxidants with amazing general and specific anti-ageing health benefits, and also sometimes take a whole-foods-multi—basically dehydrated vegetables and berries made into a powder and compressed into a pill for extra micronutrients. (You can read about all of these supplements on Wikipedia or any other page you will find by doing an internet search.)

I tend to buy our supplements from Dr Joseph Mercola, (whose website also provides a lot of info about these and other supplements, as well as about a multitude of other health-related issues and conditions), because I trust that his are among if not the best on the market: there’s really no point in buying cheap supplements at the pharmacy, and risking doing yourself more harm than good, as would happen with a rancid omega-3 supplement, or a synthetic Vitamin D, for example.

Staying healthy and lucid is, in reality, quite easy and simple. Unfortunately, most of us, including, and maybe especially our medical doctors, just don’t know how. And so, medical diagnostic and high-tech treatment technologies continue to improve and develop, and medical expenditures continue to rise throughout the modern world, but we are sicker than ever: more obesity, more diabetes, more strokes, more heart attacks, more cancers, more Alzheimer’s, more leaky guts, more ulcers, more liver failures, more kidney failures, and on and on. There is more disease, more pain, more suffering and more premature deaths. And all of it is completely unnecessary and avoidable by such simple and inexpensive means as those outlined herein. The only critical point is that only you can do it; nobody else can do it for you.

We were never meant to eat simple or starchy carbohydrates

The transition between hunting-gathering and farming took place over a period of about 1000 years between 11000 and 10000 years ago in the Fertile Crescent, a crescent-like shape of land that stretches across parts of Israel, Lebanon, Jordan, Syria, Iran and Iraq. The first people to settle were hunter-gatherers that built villages in places they found provided enough food to sustain them without having to move around. At first, these were “seasonal” villages located in different areas, to which they returned in a seasonal cycle. Finding ways to store the grain from the large seeded grasses like barley and emmer wheat growing wild but in large quantities, allowed them to settle permanently. This most likely led to a rapid growth of the population, that was matched with a proportionally rapid growth in the demand for food. The response was the development of agriculture.

The gradual decimation of the wild game over the course of about 2000 years led to the domestication of the most easily domesticable, large mammals to inhabit the region, the sheep, goat and pig, all about 8000 years ago, followed by the cow about 6000 years ago. It is very interesting and important to point out, from an anthropological point of view, that the Fertile Crescent—the seat of civilisation—is the region in the world where there were the greatest number of large-seeded grasses, as well as the greatest number of large, easily domesticable animals, by far.

The cultivation of cereal crops allowed our ancestors, some 10000 years ago, to have, for the first time in our evolutionary history, enough spare time to develop tools and technologies, as well as arts and music. For the first time in evolutionary history, a handful of people could sow, tend to, and harvest enough cereal grain to feed hundreds or even thousands of people who were, therefore, free to do a multitude of other things. Without agriculture and this shift from the hunter-gatherer lifestyle of spending most of our waking hours hunting and rummaging around looking for food, we would not have developed much of anything because we simply never would have had the time to do so.

Now, although it is well known to most anthropologists, it is not a well appreciated fact that the cultivation and eating of cereal crops as an important source of calories, is possibly the most negatively impacting evolutionary mistake to have been made in regards to the health and robustness of our species as a whole. There was, indeed, plenty of free time, and we did develop technologies extremely quickly considering how slowly things had changed before then. But the price to pay was high.

Within as little as one or two generations, our powerful stature shrank markedly, our strong teeth rotted, our massive bones became thin and brittle, our thick hair grew thin and fell out at an early age. In fact, evidence indicates that while our hunter-gatherer ancestors were tall, strong, robust, with hard teeth and bones, and apparently healthy to their death—usually of a violent nature instead of progressive degradation through “ageing” as later became the norm, our oldest cereal-eating ancestors in contrast, were the exact opposite: small, weak, fragile, with rotten teeth, and advanced osteoporosis in their bones at the time of their death in their early 50’s. (For a lot more details about all the points discussed up to here, I strongly recommend Jared Diamond’s fascinating books: The Third Chimpanzee; Guns, Germs and Steel; and Collapse).

Today, at the beginning of the 21st century some 10000 years later, we know exactly why we were never meant to consume carbohydrates on a regular basis, let alone in large quantities as we do today, such that they provide a significant part of our daily calories—sometimes even the majority! We know exactly why because we have pretty clearly understood the primary effect of phytic acids or phytates, the importance of dietary fats, and the insulin mechanism.

Phytates are compounds that exist in all grains and legumes—where they are found in the greatest concentration—as well as in all nuts and seeds. Some animals like rats, for example, have evolved the necessary digestive mechanisms to break down phytates, but humans have not. The consequence is these bind to minerals in the gut and in so doing prevent their absorption into the bloodstream. The regular consumption of grains and legumes—and we believe that many of our first agrarian ancestors lived almost exclusively from grains—leads to severe mineral deficiencies that result in demineralisation of the teeth and bones, exactly as is seen in the remains of these ancestors.

Moreover, any diet consisting primarily of grains (and legumes) as was theirs, will also inevitably be extremely deficient in fat, that is now know to be essential for the proper function of every cell, tissue and organ in the body (especially the brain), but also crucial in the absorption of minerals. So, the combination of a high concentration of phytates together with an almost complete absence of fat, made for an extremely effective demineralisation, which is indeed seen in the smaller statures, weakened bones and teeth, and considerably shortened lifespan of our agrarian ancestors. This obviously still applies today: the more phytates, the faster the demineralisation; and the less fat; the faster the demineralisation.

Finally, insulin is a hormone secreted by the pancreas. There is always a certain concentration of glucose in the blood, and there is also always a certain concentration of insulin. If there isn’t a major metabolic disorder, then the higher the glucose concentration, the higher the insulin concentration. And conversely, the lower the glucose concentration, the lower the insulin concentration. But since the body is programmed to always keep glucose concentrations to a minimum, as soon as there is a simple carbohydrate in our mouth, insulin is secreted into the bloodstream. As the glucose—either from the simple carbohydrates or from the breakdown of starches—enters the bloodstream through the intestinal wall, and as its concentration continues to rise, the pancreas continues to secrete insulin to match the concentration of glucose; but always a little more, just to be on the safe side.

Why? If glucose were good for us, then why should we have this highly sensitive mechanism to always try to get rid of it?

Insulin’s primary role is storage of “excess” nutrients, and regulation of fat storage and fat burning: when insulin is high, there is fat storage; when insulin is low, there is fat burning. It’s very simple. This, in turn, means that insulin is the primary regulator of energy balance, and therefore of metabolism. From an evolutionary perspective, the importance of insulin is perfectly clear. Firstly, it is a mechanism that is common to almost if not all living creatures, from the simplest to the most complex, because all living creatures depend for their survival on a mechanism that allows them to store nutrients when they are available for consumption but not needed by their metabolism, in order to live through periods where food is not available. This is why the role of insulin is so fundamental and why it is a master hormone around which most others adjust themselves. But when glucose levels are higher than a minimum functional threshold, what insulin is trying to do, in fact, is to clear away the glucose circulating in our bloodstream.

Why? Because the body simply does not want large amounts of glucose in circulation. In fact, it wants blood glucose to be low, very low, as low as possible. And beyond this very low threshold of glucose concentration between 60 and 80 mg/dl, it always tries to store it away, to clear it from the bloodstream, to make it go away. It tries to store as much as possible in the muscles and the liver as glycogen, and converts the rest to fat stored away in fat cells. That the body does not want glucose in circulation is most certainly related to the fact that the insulin mechanism even exists: very small amounts of glucose in the bloodstream is essential for life, but large amounts of glucose in the bloodstream is toxic. And all simple and starchy carbohydrates stimulate the secretion of insulin from the pancreas.

Keep in mind that the presence of insulin promotes the storage of glucose, but also of proteins as well as fats. Once more, its role is to store away and deplete the “excess” nutrients in the bloodstream for later times of food scarcity. Once the insulin molecule has delivered its load (glucose, protein or fat) through the receptor on the cell, it can either be released back into circulation or degraded by the cell. Degradation of circulating insulin is done by the liver and kidneys, and a single molecule will circulate for about 1 hour from the time it was released into the bloodstream by the pancreas until it is broken down.

It is important to add that stress stimulates the secretion of stress hormones that in turn stimulates the release from and production of glucose by the liver, just in case we need to sprint or jump on someone to save ourselves. Obviously, the presence of glucose—now not from ingested carbohydrates but from the liver itself—will trigger the secretion of insulin in exactly the same way as if we had eaten sugar. This means that stress mimics the physiological effects of a high sugar diet. And that’s not good. In fact, it’s pretty bad.

Chronically elevated glucose levels lead to chronically elevated insulin levels. And this is much worse. Like for any kind of messenger mechanism—as is insulin, if there are too many messengers repeating the same message over and over again, very soon they are not heard well because their efforts at passing on the message becomes more like background noise. Frustrated that they are not taken seriously, the messengers seek reinforcements in numbers to be able to pass on their message more forcefully. This, however, leads to even more annoyance on the part of the listeners—the message recipients—that now start to simply ignore the message and the messengers. This process continues to gradually escalate up to the point where the terrain is completely flooded by messengers yelling the same thing, but there is no one at all that is listening because they have insulated their windows and doors, and closed them tightly shut.

Here, the messengers are the insulin hormone molecules secreted by the pancreas and coursing throughout the body in our veins and arteries; the message recipients are our cells: muscle tissue, liver and fat cells; and the message itself is “Take this sugar from the bloodstream, and store it away. We don’t want this stuff circulating around.” The desensitisation—the not-listening—to different, progressively higher degrees with time, is called insulin resistance. Finally, the complete ignoring by the cells of the message and the messengers is called type II diabetes.

Furthermore, insulin resistance—not in the muscle, liver and fats cells, but in the brain cells—clearly leads to neurological degradation identified as cognitive impairment, dementia, Alzheimer’s or whatever other terms are used. Because beyond the fact that type II diabetes and Alzheimer’s disease are both increasing together at an alarming rate in the US and other western countries, and beyond the fact that diabetics are at least twice as likely to develop Alzheimer’s compared to non-diabetics, the basic condition of insulin resistance inevitably leads to chronically elevated glucose concentrations simply because the cells do not allow the glucose to enter. And it is well known that glucose in the blood simply and straight forwardly damages to the lining of the blood vessels, which then leads to plaque formation—the body’s repair mechanism for the damaged cells underneath. Thus, as are the coronary arteries of advanced atherosclerotic heart disease sufferers (and diabetics): riddled with plaques, so are the arteries and blood vessels in the brains of Alzheimer’s sufferers (and diabetics).

Now, although many claim that these and other issues related to the development of Alzheimer’s disease and other kinds of neurological degradation are still relatively poorly understood, as far as I’m concerned, it’s all the evidence I need: Do you want the vessels supplying blood to the brain fill up with plaque in response to the damage caused by glucose circulating in the bloodstream? Do you want the coronary arteries fill up with plaque in response from the damage caused by glucose circulating in the bloodstream? I certainly don’t. How could anyone?

What do we need to do? Very simple: just eliminate  simple and starchy carbohydrates from the diet. Concentrate on eating a lot of green vegetables, tons of green leafy salad greens; plenty of fat from coconut milk, coconut oil, nuts and seed of all kinds; and a little animal protein from eggs, raw cheese, wild fish and meat (if you chose to do so). Blood sugar will drop to its minimum, insulin will follow suit, and the body’s own repair and maintenance mechanisms will clear out the plaques, repair damaged tissues, degraded unneeded scar tissues and small tumours and recycle these proteins into useful muscle tissue, and many, many more amazing things will happen to the body that it will gradually look and feel younger and stronger as time passes. Sounds too good to be true? Just try it, and you’ll see for yourself. I guarantee it.

Why we should drink water before meals

We all need to drink at least about two litres of water every day. Not juice, not sodas, not coffee, not tea: plain water. None of these other liquids have the properties of water, nor do they have the desirable effects of water on the body. Most of us don’t however, and so we are chronically dehydrated. Whether it is 75% or as high as 90%, it is evident that a very large portion of the population is chronically dehydrated.

The digestive system can be viewed as the most fundamental because everything used to sustain life in the body goes through it. In a very real sense, we are a digestive system, supplemented by a central nervous system and refined sense organs to allow us to devise ways to get food (and avoid being eaten), coupled to a refined locomotor system to allow us to gather the food (and run away when it is needed). Since every component of every cell in the body is made from the nutrients in our food, it is obvious that everything in the body depends on the digestive system. And for the digestive system, the single-most important element is the presence of ample amounts of water.

As soon as we even think about eating, the digestive system starts to get ready. The pancreas secretes a little jolt of insulin just in case carbohydrates come in, and the stomach starts to produce the highly acidic digestive gastric juice (pH of 1-2). This gastric juice is composed of only a little bit (0.5%) of hydrochloric acid (HCl) and a lot of salt, both sodium chloride (NaCl) and potassium chloride (KCl). The stomach has sensor cells to know exactly how much protein, fat and carbohydrates are present at any given time, and thus can adjust the production and composition of the gastric juice.

Although present in very small amounts, the hydrochloric acid is the essential compound for activating the enzymes responsible for breaking down protein, which is its main purpose because both fats and carbohydrates are mostly broken down in the intestine. But to make it to the stomach without causing any damage along the way, the two constituents of this highly corrosive acid, the hydrogen (H) and the chlorine ions (Cl), are produced separately and transported to the inside of the stomach where they combine to form the acid.

The delicate lining of the stomach with all its different kinds of highly specialised cells, is protected from the acidic gastric juice by an alkaline layer of mucus. This mucus is between 90 and 98% water, with some binding molecules and a few other components. It can be regarded as a blanket of water whose primary role in the stomach is to protect its lining from the gastric acid. The very thin mucosa that produces and maintains the mucus layer, also secretes sodium bicarbonate that sits in it, and neutralises the acid upon contact when it penetrates the layer, leaving only sodium chloride (salt), water and carbon dioxide. The neutralisation reaction is simple: HCl + NaHCO3 -> NaCl + H2O + CO2.

As we get progressively more dehydrated, not only are the stomach cells incapable of releasing adequate amounts of water into the stomach in order to allow for the proper mixing of the food and acid into chyme with the optimal consistency, but the thickness of the protective mucus layer decreases, thus allowing the acidic contents to damage the fragile lining. This is what eventually leads to stomach ulcers, according to a well known specialist in the matter, Dr Batmanghelidj, author of Your Body’s Many Cries for Water.

The contents of the stomach are churned and blended between one and three hours depending on the amount and composition, until the chyme is liquified and smooth, at which point it is poured into the duodenum, the first part of the small intestine. It is in the small intestine that the real work of the break down and absorption of nutrients into the bloodstream takes place over a period of about 24 hours. The sensor cells in the duodenum will immediately determine the pH and composition of the chyme in order to send the messenger hormones to the pancreas to secrete the right amount of the alkaline, watery sodium bicarbonate solution necessary to neutralize the acid, and to the liver to secrete the right amount of bile needed for the breakdown of fats.

And even though the pancreas is known primarily for its role in producing and secreting insulin needed to clear the bloodstream of sugar, it is arguably its role in secreting this alkaline solution that is the most important. Indeed, as the duodenum does not have a protective layer of mucus as the stomach, it is this sodium bicarbonate solution that protects it and the rest of the small intestine from the devastating effects that the highly acidic chyme can have on it.

However, just as even partial dehydration causes the protective mucus layer in the stomach to dry out and shrink, making it permeable to the gastric acid that eats away at the delicate soft tissues, dehydration also causes the pancreas to be unable to secrete as much of the watery sodium bicarbonate solution as is required to fully neutralise the acidic chyme that, therefore, also damages the intestine. In fact, that there are several times more cases of duodenal as there are stomach ulcers attests to the reality that the lining of the intestine is all that much more fragile as it is unprotected and thus directly exposed to the excessively acidic chyme.

Therefore, water is of the utmost importance in protecting the lining of the stomach and intestine from the acid required for the break down of proteins into amino acids. Water is of the utmost importance for proper digestion and absorption of the nutrients in the food. And hence, water is of the utmost importance in maintaining a healthy digestive system meal after meal, day after day, and year after year throughout our life.

We must make sure that the body and digestive system are properly hydrated before eating. And for this, all we need to do is drink half a litre of plain water 30 minutes before meals, and not drink during nor after the meal for two to four hours.

Drinking during or soon after a meal will only dilute the chyme, making it excessively watery. This will not lower the pH, because water does not neutralise acid. It is best to ensure proper hydration prior to the start of the digestive process, providing the water necessary for the mucosa and pancreas to function optimally, and allow the stomach to adjust the water content of the chyme on its own. I personally usually wait two hours after a snack or small meal, and at least three to four hours after a large meal.

The time needed for the chyme to leave the stomach through the pyloric sphincter and enter the duodenum depends on its amount and composition. For example, fruit or any other food consisting mostly of simple sugars eaten on an empty stomach will make it into the intestine, and the sugar into the blood, in a matter of minutes: Since there is no protein, no acid is required for its breakdown in the stomach; and since there is no fat, no bile is required to break it down in the intestine.

Naturally, the time needed for the stomach to process a small meal will be less than that needed to process a large meal of more or less equal composition. In fact, given that our stomach is a very small pouch with an empty volume of about 50 ml, and a full volume of about 1 litre (up to a max of 2-3 litres when it is really extended),  the time needed for large meals increases substantially and disproportionately compared to smaller meals.