You may wish to check out the July 23, 2014 Sacramento Bee article by Robert Lustig and Michael Goran in the Viepoints section: "Viewpoints: Don't believe industry-paid 'experts' on soda and diabetes," As directors of major obesity and diabetes research programs at the University of Southern California and the University of California, San Francisco, who don’t take industry money, these two experts wrote the "special to the Bee" article to set the record straight regarding the soda and other sugary or syrupy beverage industry’s aggressive efforts to recruit quasi-nutritionists to promote their ridiculous and scientifically disproven arguments – for example, that eating fruit has the same effect on the human body as drinking a soda. The quasi-nutritionist label is stated in that viewpoint article. What those experts are talking about is the practice of paying academics to be spokespersons for the soda industry or for various trade groups representing the food and beverage industry.
Robert Lustig is a professor of pediatrics and director of the Weight Assessment for Teen and Child Health program at the University of California, San Francisco. Michael Goran is a professor of preventive medicine and pediatrics who holds an endowed chair in childhood obesity and diabetes at Keck School of Medicine, University of Southern California."
Lustig and Goran also give an example, James Rippe of the University of Central Florida, who was paid $500,000 a year by the Corn Refiners Association to publish commentaries in newspapers and academic journals
Does the notion remind you of the late 1940s through the1950s TV ads for cigarettes whereby the tobacco industry's giant corporations paid doctors and other “experts” to promote cigarettes? Check out the You Tube video, "Unbelievable: doctors recommend smoking ! 60 years ago." Today, it's more like energy drinks, sugary sodas, corn syrup sweeteners in processed foods and drinks, processed foods, some cereals and cakes, certain snacks, chips, or crisps, and other foods that some people call unhealthier nutrition choices, various deep-fried foods, subsidized cheap foods, fast-foods, or even junk foods.
In the Sacramento Bee article, Lustig and Goran discuss how such a practice is becoming endemic. Those two experts mention an article written this month by Liz Applegate, a UC Davis lecturer and American Beverage Association adviser, that's published an op-ed in The Sacramento Bee (what Lustig and Goran describe as parroting industry talking points).
The two experts state that not only do beverage companies spend billions to deceptively market their products, they also spend millions commissioning biased research and paying “scientific advisers”
The issue is that a calorie is not a calorie, and sugar is not sugar. Eating an apple really is different than eating a spoon of sugar or fructose. And drinking corn syrup or sugary water really is different than drinking pureed vegetables in a smoothie to which a few mango chunks are added to disguise the taste of all that spinach, cucumbers, and zucchini flavored with a spoon of unsweetened cocoa powder. In other words, a balanced diet is not a cup of water flavored with sugar, food coloring, and a bit of juice without the pulp of any given fruit or vegetable.
What Lustig and Goran explain in their article is that more than 20 years of peer-reviewed scientific research has pinpointed sugary drinks (whether sweetened with sucrose or high fructose corn syrup) as a primary contributor to Type 2 diabetes, especially in children. While we would all agree that there are other contributors, added sugars in beverages has emerged as the leading – and most preventable – risk factor, they write.
What's going to happen when the conventions that dietitians attend have most of the vendors representing the fast-food or soda industries? You have a scenario between 1970 and the present where the U.S. diabetes rates have more than tripled. Lustig and Goran give some statistics: Currently one-quarter of teens have diabetes or prediabetes, twice the rate of just 10 years ago. It’s no coincidence that two-thirds of teens have a soda, energy or sports drink every day, they state in their article.
Excellent references in the article are given to read more about the relationship between sugary drinks and fatty liver disease or insulin resistance, two contributors to the development of Type 2 diabetes.
Drinking a soda a day for six months increases liver fat by almost 150 percent. In just eight weeks, the consumption of fructose-based beverages increases insulin resistance by 17 percent. A study conducted by the U.S. Centers for Disease Control and Prevention and published in JAMA Internal Medicine found that drinking two or more sugary drinks daily triples the risk of death from heart attack (independent of weight or calories), Lustig and Goran write in their article.
Are your kids drinking sodas or sugary juices and other sweet beverages containing an enormous amount of sugar (equivalent to 16 teaspoons per 20 ounces), contributing to weight gain, which is tied to diabetes? Or are you putting several vegetables in a blender and emulsifying the vegetables with water to make a cool, soothing drink such as cucumber, spinach, avocado, and celery or squash?
Lustig and Goran mention that sugary drink don't have dense nutrition for example, proteins, fats, or fiber. If you make a smoothie with vegetables, at least you're getting the fiber. You can add flaxseed meal for some omega-3 fats or a peeled avocado. If you need to sweeten a beverage, put a cored apple in the blender with liquid or a few mango chunks or other fruit so you have some fiber. The body absorbs sugar more slowly when you have fiber. On the other hand, Lustig and Goran note that soft drinks lead to massive spikes in both glucose and fructose, the two sugars that make up sucrose and high fructose corn syrup.
What you don't want to end up with are high insulin levels in the blood. If you keep getting sugar surges in your bloodstream, the pancreas secretes high levels of insulin. That can lead to all types of symptoms, including low blood sugar and insulin resistance and eventually metabolic syndrome. Lustig and Goran write that all this excess fructose is converted into fat by the liver, similar to how alcohol is metabolized. Fatty liver increases insulin resistance and inflammation, which in turn force the pancreas to produce even more insulin. Over time, the pancreas becomes exhausted and wears out, leading to diabetes.
They also state that apples are not as harmful as drinking soda. Some people even bake cakes using sodas as sweeteners. For example, see the recipe for coca cola cake, "Coca-Cola Cake Recipe - The Coca-Cola Company." An alternative sweetener might be to grind up (in your blender) whole apples with the seeds removed and use the unsweetened apple sauce as a sweetener instead of sugar, soda, or syrups.
Since a soda has roughly three times more sugar, and since soda has no nutrients to be digested, it's absorbed immediately, spiking insulin and fattening up the liver, writes Lustig and Goran. You could sweeten anything from a smoothie to a cake, a salad or a dessert using an apple, since the apple has fiber. When you eat the fiber that comes with the whole fruit, the sugar and fructose that's naturally in the apple is absorbed more slowly. It's easier on your liver.
Why such an article appears in the Sacramento Bee is to open the general consumer's eyes to beverage industry propaganda. It's the rare shopper who knows where to look in medical and scientific journals for articles. So the average shopper relies on mainstream media news about what's healthy to eat or listens to various experts. But what can the average shopper do when some experts are paid by the industries that make sugar drinks or foods? Not enough people are knowledgeable enough or if they are, even have the time to read articles in medical journals. The technical language of hard science is a stumbling block for those who never had to read scientific journals.
Most people rely on newspapers or TV programs to discuss California’s bad health and rising health care costs
And people often are hooked on the taste of sugar. The point that a lot of dietitians and nutrition communicators want the public to know is that the beverage industry and the fast food industry, among other major manufacturers of processed foods may be paying off scientists to inform the public that the type of processed foods or beverages are healthy unless consumed in excess. What Lustig and Goran have communicated to the average reader is that they need to learn the truth about the harmful effects of sugary drinks. Communication about food also extends to knowing the truth about a whole lot of other processed foods, from where your food originates, how it's prepared, and what's in it. The same knowledge also applies to supplements and anything else you put in your body. You need to customize and tailor what you eat to your body's requirements for health.
You also may wish to check out the Facebook site, "Dietitians for Professional Integrity." You can get a handle on the varying opinions of experts in the field of nutrition and how they react to a variety of situations. They're a group of concerned dietetics professionals looking to advance the dietetic profession and credential through advocating for greater financial transparency and ethical sponsorships within the Academy of Nutrition and Dietetics. Check out their website which informs you about who they are and why they don't think Coca-Cola, PepsiCo, Kellogg's, and other Big Food giants should sponsor the country's largest nutrition organization.
The efforts of the group, Dietitians for Professional Integrity efforts are guided by professional integrity, says their website. They believe the American public deserves nutrition information that is not tainted by food industry interests. Those of us who co-founded Dietitians for Professional Integrity are nutrition experts first and foremost. Their website states that they went to school to help people achieve better health through food, not to help multinational food companies sell more unhealthy products.
Soda labeling bill
You may wish to check out the July 2, 2014 special to the Sacramento Bee article by Liz Applegate, "Viewpoints: Soda labeling bill is based on misleading statements." The problem for the average low-income stay-at-home mom reading this piece is that the average consumer (who's not paid by anyone from the beverage industries or from the universities or by the health-related industries) sees that the piece in the Viewpoints section of the Sacramento Bee is written by a paid adviser to the American Beverage Association who also happens to be director of sports nutrition at the University of California, Davis. The American Beverage Association represents the non-alcoholic, refreshment beverage industry.
Notice how few articles tell readers from all walks of life to drink clean, filtered water and eat a balanced amount of fiber in your food instead of wolfing down sweetened soda or juices. Ah, but the beverage associations of any type want to sell you more refreshments.
Follow the money. If something safe to eat is free or close to being free, usually you won't find such thirst quenchers represented at conventions targeting nutrition experts. Sugary sodas are subsidized just like fatty, salt chips. They're cheaper than many types of fresh produce and are eaten for breakfast or snacks by many children, especially kids from low-income families. Often soda and chips may cost less than a head of broccoli. Or a burger and soda from a fast-food eatery may be cheaper and fill up a kid quicker than buying one item, such as a vegetable or fruit from a supermarket. Some of the healthiest foods aren't subsidized by the government or by the huge food manufacturers.
Notice how so many of the cheaper foods such as processed cereals with sugar or syrups are filling up people, including kids quicker than a bowl of organic apples, for example? Sodas are cheaper than many drinks with no added sweeteners. Worse yet, some people are buying powdered caffeine online and adding it to sodas instead of getting energy from healthy foods.
The article in the Sacramento Bee refers to what's in soda pop as liquid sugar. Is it really liquid sugar or fructose, here in most of the sodas sold locally? But in the USA, sugar is expensive. So high fructose corn syrup is used in most soda pop, compared to where sugar is cheaper, such as in Mexico. See, "High Fructose Corn Syrup Fuelling Type 2 Diabetes Epidemic." Fructose can make you hungrier, so you eat more, whereas sugar can make you feel full sooner.
Remember that wealthy manufacturers who make soda can afford to hire experts in the field of nutrition to make sure there are plenty of scientific articles to quote that don't prove anything bad about liquid sugar, high fructose corn syrup, or any other kind of sugar or sweetener used by any given part of the huge beverage industry because manufacturers don't want to lose their income, and what they want is to make sure customers feel it's fine to drink their products.
You also may find similar situations with big pharmaceutical corporations, and big medicine. If you're healthy, you won't see your doctor often enough and income could drop if too many people don't need to buy prescription drugs, get surgery, or do anything else that reduces the income of physicians. Just attend the conventions of various dietetics associations. Who are the exhibitors? They're the largest food and beverage manufacturers. See, "Why are Nutritionists Sponsored by Junk Food Companies?" and "Is The Dietitians’ Trade Group in Bed with the Junk Food," Or see the International Business Times article, "Nutrition Industry Sold Out To Coca-Cola, PepsiCo, Kellogg Hershey, and other Junk food Giants, Registered Dietitians Say." You also may wish to check out, "Junk Food Companies Sponsoring Nutrition Education." Of course, everybody has an opinion. Sometimes beverage giants sponsor a slew of accredited continuing education programs for registered dietitians, or RDs.
And if a consumer who has no training in nutrition wants to know, studies often will be labeled as flawed, but the consumer will find it difficult to have someone explain to the average newspaper reader why one professional thinks a study done by another professional is flawed. Everyone has a right to his or her opinion, especially when politics also is on the table, and voters want to know what can be understood.
One of the big issues is how fructose compared to table sugar affects your body
You might find noteworthy the book, Your Body Is Your Best Doctor by Melvin Page D.D.S., H. Leon Abrams Jr., page 196. Dr. Page found that the ideal ratio of calcium to phosphorus in your body for ideal health should be around 2 1/2/:1. When you eat candy, drink sugary soda, or consume "liquid sugar" or sugar as evaporated granules or juice, that ratio of calcium to phosphorus gets unbalanced, which can lead to tooth neck disease, or as dentists remind their patients, tooth decay, dental caries, or cavities, different words for the same problem.
Prehistoric peoples didn't drink liquid sugars. When they consumed fructose, it was in a piece of fruit mixed in a specific ratio with sucrose (sugar). The whole fruit contained fiber because prehistoric people didn't have juicers to take out the sugary water and leave the pulp behind. What gave prehistoric peoples tooth decay was eating acorns. See, "Paleo diet rotted the teeth of cave people eating acorn patties."
You can check out the abstract of the study published January 6, 2014 online in the journal Proceedings of the National Academy of Sciences,"Earliest evidence for caries and exploitation of starchy plant foods in Pleistocene hunter-gatherers from Morocco." You can't say fructose and liquefied table sugar affect the kidneys, blood, body, triglycerides, and various other organs in the exact same way. See, "They Say it's Safe - But it's Unknowingly Destroying Your Liver," and "Diet Soda, Aspartame Shown to Destroy Kidney Function." Or check out, "The Effects of Carbonated Beverages on Kidneys."
You also might be interested in studies such as, ""Journal of the American Society of Nephrology"; The Effect of Fructose on Renal Biology and Disease; Richard J. Johnson et al.; December 2010," or "American Journal of Clinical Nutrition"; Potential Role Of Sugar (Fructose) in the Epidemic Of Hypertension."
What happens when sugar in any form is consumed is that your bloodstream's supposedly balanced ratio of calcium to phosphorus can become unbalanced, for example, by eating some sugary candy or drinking soda
Way back in 1937, Dr. Westin Price, DDS wrote a book called Nutrition and Physical Degeneration. The book is in print currently, but not too many professionals treating tooth decay or various degenerative problems possibly related to diet have read it.
Dr. Westin Price, DDS inspired Dr. Page, as Dr. Price believed that an unbalanced ratio of calcium to phosphorous in your body led to a variety of degenerative diseases including some of the chronic diseases and also tooth decay, tooth infection, and inflammation. Basically, Dr. Page found that the ideal ratio of calcium to phosphorus in your body for ideal health should be around 2 1/2/:1.
This ratio was then used by Dr. Page to determine the correct nutritional diet and/or supplements dosages in order to balance the chemistry of your body. That's how nutrition and endocrinology becomes linked, by using nutrition to help balance the chemistry of your body.
Foods that lessen the risk of tooth decay
Foods that lessen the risk of tooth decay are foods that help balance the calcium to phosphorous ratio in your blood stream. When it comes to your balanced calcium-phosphorous ratio, it's about 8.75 mg of calcium per 100 cc of blood to 3.5 mg of phosphorous per 100 cc of blood, with normal sugar levels that is more likely to create immunity to tooth decay in most people, according to the book, Your Body Is Your Best Doctor by Melvin Page D.D.S., H. Leon Abrams Jr., page 196.
Often foods that help protect against cancer also work on the thyroid in various ways. In light of this research on chemopreventive foods at UC Davis and other universities, the American Cancer Society recommends consuming broccoli as part of a balanced diet that includes foods from a variety of plant sources.
What's being studied locally about nutrition in the Sacramento and Davis areas? The University of California is studying dairy products and health. See the article, Dairy ingredients embody functionality: a question and answer exchange on concentrated and dried dairy ingredients.
Explaining dental-self sufficiency research by consumers
Some urban neighborhoods of Sacramento County such as Arden Arcade or Citrus Heights have dentists located every few blocks. But dental self sufficiency is a nutrition-based issue that begins in your home.
You don't want calcium from your teeth stuffing up your arteries or calcifying your glands. Worse yet, when minerals are pulled from your teeth, you get tooth decay and gum disease. The root cause of tooth decay and gum disease are the high blood sugar spikes.
Those in turn lead to the loss of calcium from your teeth, loss of enamel, and gum infections/gum disease. You can check out the studies on this. See the book, Your Body is Your Best Doctor, by M. Page and L. Abrams. New Canaan: Keats Publishing, Inc. 1972:188. Dr. Melvin Page, D.D.S. developed a system of body measurements to determine one's inherited glandular pattern.
Eating a quarter pound of candy (chocolates made with sugar) can make your phosphorous levels shoot up and out of balance with calcium
Simply eating a quarter pound of candy (chocolates made with sugar) may make your phosphorous levels shoot up after less than two hours and out of balance with your calcium levels, possibly putting you in harm's way of tooth decay. You see, tooth decay probably isn't going to happen when your diet keeps your phosphorous to calcium ratio in balance. But first you have to be aware of what that ratio is.
It has been found that a constant ratio of calcium and phosphorous (10-4) in your blood plasma is the optimum requirement for adults. There's a higher and varying level of phosphorous requirement for growing children. And there's a lower (but still proportional levels) of calcium to phosphorous being required when you're in your older years. Whether you get tooth decay or not depends upon a certain proportion of calcium and phosphorous in your blood.
Scientists still don't know what the ratio might be for manufacturing bone, but as far as tooth decay prevention, if you have a certain ratio of calcium to phosphorous in your blood, you may become immune to tooth decay, probably, according to Dr. Page's book, which was inspired by the books written by Weston A. Price, DDS, in the 1930s.
Also decalcification of your teeth happens when there's a mineral imbalance in your saliva. And repeated tests have long proven that a mineral imbalance in your saliva is a reflection of your calcium-to-phosphorous ratio. When the calcium-phosphorous ratio is imbalanced in your blood, your salivary secretions are no longer acid, and erosion of your teeth stops happening.
The goal is to correct body chemistry through nutrition. For further information, see the book Your Body is Your Best Doctor, by Melvin E. Page, DDS and H. Leon Abrams, Jr. (Pages 194-200 are especially important as far as explaining how nutrition helps to prevent tooth decay.) Dr. Page made these discoveries more than 40 years ago.
Nutrition is linked to endocrinology
Why hasn't your dentist handed you a diet sheet about nutrition and endocrinology today? Could it be because of lack of training as a holistic dentist schooled in nutritional endocrinology? Or if no one has cavities anymore, would the only business that might arrive are people with teeth in which the nerve has died, those with gum disease, and cosmetic work?
Concepts such as inflammation in a tooth joint, known as pyorrhea is related to inflammation in a joint known as arthritis. It is about these parallels that holistic dentistry researches. Yet with the type of diet most people eat by habit, introduced in early childhood (such as sugary cereals) cavities and plaque may grow from the inside out.
Some holistic dentists follow the teachings of Dr. Melvin E. Page, who is co-author of the book, Your Body is Your Best Doctor. If your holistic dentist is using the teachings found by numerous holistic dentists in the field of nutritional endocrinology, then your holistic dentist will probably tell you that it's the ratio of calcium to phosphorous in your body that probably determines whether or not you'll get tooth decay.
Also body measurement was used. For example the length and circumference of your lower leg and lower arm. The lower limbs were measured to determine inherited glandular patterns in your body. This happened many years before the concept of tailoring your diet to your genes became popular. In those days the balancing focused on your body chemistry and endocrinology.
The idea was that slight glandular imbalances may lead to degenerative diseases. And nutrition can help to bring back balance in the chemistry in your body. For example, too much calcium in your blood may lead to too much tartar or plaque accumulating on your teeth.
Too much acid in your mouth, and you have tooth decay. Too much alkaline in your mouth, and you have gum disease. To rebalance your body chemistry in various parts of your body from your calcified pineal gland to your constant tooth decay required changing your diet. Sometimes the culprit was drinking too much milk. Or perhaps your teeth have been ruined by too much sugar.
Did you ever take your family to a local holistic dentist who is trained in nutritional endocrinology? If so, you'll probably get a diet to follow after your calcium-to-phosphorus ratio has been measured with a blood test. Check out the various directories online of holistic dentists. Pick your home town and state and look up lists of holistic dentists in your area of the nation. But generally, dentists don't give people blood tests to see whether they have an imbalance in their body chemistry as far as the calcium to phosphorous ratio, which is important in whether your teeth are relatively immune to tooth decay or not.
Plaque buildup comes from too much calcium floating around in your bloodstream instead of going into your bones and teeth
Did you know that plaque buildup on your teeth comes from too much calcium floating around in your bloodstream? And tooth decay may be caused by another chemical imbalance in the calcium to phosphorus ratio in your bloodstream. On the other hand, Sacramento and Davis researchers study milk proteins for health benefits.
For example, milk proteins and peptides are being used and studied in health-related products globally. According to Bruce German at UC Davis, noted in the article, Dairy ingredients embody functionality: a question and answer exchange on concentrated and dried dairy ingredients, there are a number of milk proteins and peptides currently being used in health-related products throughout the world. Several companies are utilizing certain peptides from bovine casein and whey protein fractions to lower blood pressure.
Lactoferrin is being used as an antimicrobial. Casein-glycomacropeptide (CGMP), the kappa-casein peptide released during cheesemaking, offers functionality for protecting teeth from cavities.
Casein phosphoproteins have the ability to remineralize teeth
Casein phosphoproteins have been discovered to have similar dental protective properties as CGMP but with the added ability to remineralize teeth. Milk basic proteins, a crude mixture of proteins from whey, have been shown in studies in Japan to protect adults from bone loss. And, finally, whey proteins have become the darlings of the body building set for their muscle building properties. But some people can't handle the milk sugars.
See the study, "A geographic approach to senile cataracts: possible links with milk consumption, lactase activity, and galactose metabolism," Simoons FJ. Dig Dis Sci. 1982 Mar; 27(3):257-64. Also, check out the video, Dairy Galactose in Milk and Cataracts etc - YouTube and the site, Vegetarian - Too much milk could cause cataracts.
Did you know that dental plaque buildup comes from too high a level of calcium in your blood instead of in your bones? The too-high level of calcium in your blood often comes from cooked, high-heated animal proteins that are not fully digested, sometimes because you lack enough digestive enzymes to fully digest the cooked animal proteins. And the older you get, the less digestive enzymes are available to fully digest cooked animal proteins.
When your body chemistry is not in the proper ratio of calcium to phosphorus, plaque quickly builds up on your teeth. What follows is that the calcium deposits on your teeth keep growing because the particular form of calcium in your diet is not able to be absorbed by your body.
Basically, doctor Page found that a disturbance in the ratio of calcium to phosphorus is the cause of tooth decay, according to the book, Your Body is Your Best Doctor. It is also mentioned in chapter 3, page 28 of the book, Cure Tooth Decay, by Ramiel Nagel.
According to Dr. Page, a ratio of 8.75 mg of calcium per 100cc of blood, and 3.5mg of phosphorus per 100cc of blood, with normal blood sugar levels, creates "immunity to tooth decay," according to page 196 of the book, Your Body is Your Best Doctor,1972.
What happens when calcium is not able to be absorbed, oozes out as plaque along the gum line of your teeth and attracts bacteria?
You need a healthy blood sugar level, which is 85 mg per 100 cc of blood. Check out the book, The Hormone Mess and How to Fix It, by R. Forbes, 2004:7. Also see, The Hormone Mess and How to Fix It (Open Library).
As more and more calcium in your body is not able to be absorbed, the calcium pouring into your bloodstream also keeps building up. This means that plaque by itself is not the cause of your gum disease. It's the excess calcium, unable to be absorbed, building up in your blood and oozing out onto your teeth at the gum line that's causing the problem.
To fix the problem, you can use diet changes to normalize your body's internal chemistry. Diet changes mean cutting out excess sugar, and whole grains not fermented or prepared in such a way that the phytic acids in the grain isn't pulling out the minerals in your body such as magnesium and calcium.
You don't want to use diet to pull out the minerals in your bones because then those minerals pour into your bloodstream. You don't want all that excess calcium in your bloodstream and arteries or organs. You want calcium and other minerals in your bones and teeth and not along the gum line as plaque.
Also environmental toxins and even excess stress can upset your body's chemistry. You can find a lot of information pertaining to restoring the balance in these three books, Your Body is Your Best Doctor, Cure Tooth Decay: Remineralize Cavities and Repair Your Teeth Naturally with Good Food [Second Edition], and Nutrition and Physical Degeneration.
Can fat-soluble vitamins from your food perhaps make your teeth virtually immune to decay?
Some dentists believe that it only takes a 25% imbalance of your body's chemistry for tooth decay to begin. The biochemical cause of tooth decay is related to nutrition. In fact the biochemistry shows that tooth decay may be caused by a "disturbance in the ratio of calcium to phosphorus" in your bloodstream.
There's a difference between articles touting dairy products online and articles online warning of the dangers of homogenized and heated dairy products. So where can you go for factual information online? You might start with looking for what really causes tooth decay that's related to nutrition.
You might start with looking at what foods cause imbalances in your blood. Basically, a type of imbalance that may lead to tooth decay and gum disease might begin when you have lots of blood sugar/blood glucose level spikes. When you eat simple carbohydrates that cause these blood sugar spikes, not only are you on the road to insulin resistance and pre-diabetes possibilities, but what happens is that minerals are pulled out of your bones and deposited in your blood, arteries, and organs.
You want calcium in your bones, not in your arteries or blood. Check your blood calcium levels. Is your LDL cholesterol high and your HDL low? You can keep those blood sugar spikes in check by not eating foods that hit your body with sugary highs.
The healthy blood sugar level is 85 mg per 100cc of blood. So basically, you don't want your levels of calcium or phosphorus to 'deviate' from healthy levels. According to Dr. Page's book, if you are not in the proportion of 2.5 parts calcium to one part phosphorus, those minerals come right out of your teeth and bones and end up in your blood, organs, and arteries.
He measured thousands of patients and correlated various glandular patterns with different degenerative diseases. The deviations from an ideal glandular pattern were not gross abnormalities that you would find in endocrinology text books, but slight deviations that nevertheless make significant effects on one's health.
Doctors looked at diseases associated with various glandular patterns
You also could check out the book, Degeneration Regeneration. Doctors looked at diseases associated with various glandular patterns. Interestingly, the book also deals with personality traits that may be associated with the different patterns. Check out the doctor's (dentist's) diet for health. After 40 years, this diet has stood steady.
Tooth decay is a nutrition-based issue. So is gum disease, regardless of your genetics. To bring those minerals back into your teeth before they decay too far and before gum disease loosens your teeth, it's your diet that helps to bring back the minerals. Look at your hormones.
You need to use nutrition to balance your thyroid, pituitary, and other glands. Work with foods that make your glands healthier and your blood less a high tide of sugar spikes.
Eat foods that help you get those fat-soluble vitamins back into your body in normal amounts. Make sure you're consuming enough of vitamins A,D3,E and K-2 (mk-7). You might also check out Blue Ice (tm) fermented cod liver oil--full spectrum vitamin D, and X-Factor Gold (tm) high vitamin butter oil- D3.
You can look at the website on these products which explains why 'fermented' oil is used and how it was used historically. See the sites for more information on the following topics: High Vitamin Butter Oil, Blue Ice X-Factor Gold, and Green Pasture's Blue Ice Raw Fermented Cod Liver Oil - Live Superfoods. But the question an average consumer might ask is how do you know whether or not you need your fish oil fermented if what you're looking for are a source of omega-3 fatty acids, or should you be looking for something else from fat-soluble sources or fatty acids in foods?
Coconut water and sports drinks
According to an August 2, 2010 article in Mother Jones magazine, Liz Applegate, director of sports nutrition at UC Davis reports that "coconut water isn't ideal for prolonged bouts of physical activity because unlike sports drinks, coconut water is heavy on potassium and light on sodium, which you lose more of through sweat." For further information, see the article in Mother Jones magazine, Is coconut water really better than sports drinks?
In the Sacramento area, UC Davis studies the health benefits of a variety of foods. Check out the latest database at UC Davis on Produce Safety. University of California Davis Center for Produce Study is seeking to include in its database studies published within the past five years (with older studies added when deemed relevant) as well as relevant studies in progress.
The CPS database consults a wide range of sources to identify publicly-funded research from around the world. U.S. sources include USDA, FDA, UC-ANR, and ARS. Investigators funded by CPS have also been valuable resources.