Arthritis and Sugar
The whole vitamin spectrum must be used when nutrition has broken down so severely. Aspects of our diets must change.
When we eat sugar our blood sugar level rises fast and we feel full of energy which is why we like it. Another gland, the pancreas, is alerted and insulin is released to take the sugar and store it.
When we eat sugar frequently, our pancreas becomes trigger happy and takes out too much at a time. We then have low blood sugar, or hypoglaecemia. The adrenals are alerted and we go into stress reation.
Calcium is taken from our bones. So when we eat sugar we can make holes in our bones, not just in our teeth.
Comments (0) 08.01.2007. 19:53
Carbohydrates
One lifelong student of nutrition who restored many sufferers to health had this to say: "Too much food improves neither health nor efficiency, but, on the contrary, leads to premature old age and illness."
He was referring particularly to the fact that because of its poor nutritional value over-consumption of food had become a habit amongst the majority of people in the developed parts of the world, especially in the West.
These bad habits are further encouraged by debasing taste buds with sugar, synthetic flavourings, salt or other seasoned foods, all in excessive quantities.
All white sugar and white flour products have been robbed of most of their nutritive values. The best carbohydrates are found chiefly in wholegrain cereals (including wholemeal flour and brown rice), fresh fruits and vegetables, honey, molasses or dark brown sugar.
Comments (0) 08.01.2007. 16:46
Essential Fatty Acids
Every fat or oil contains fatty acids, of which eight are known to be essential for the proper functioning of the body.
One of the secrets of good nutrition consists in combining these eight E.F.A.s at the same time, since most proteins are deficient in at least one or two of them.
Comments (0) 08.01.2007. 16:45
Fats
Anything relating to the consumption of fats is at present an extremely controversial subject about which hardly any two "`authorities" will agree.
The only safe rule for anyone is to eat only the lean parts of meat, to avoid deep-fried foods of all kinds, to avoid lard, pastries and rich puddings, to use limited quantities of butter and cream and to concentrate on the margarines which claim to be "cholesterol-free".
However, even some of these may be suspect because of the processing methods used in their manufacture. Moderate quantities again must be the answer to this problem.
One reason why arthritics should try to avoid the build-up of cholesterol in their veins and arteries is not only to decrease the possibility of coronaries or strokes but because this build-up will inhibit the circulation of the blood, which could be in itself one of the causes of arthritis, particularly when the muscles are affected.
Although it is as well to avoid certain fats and to consume others in limited quantities, investigators have discovered that in many primitive societies people can use large quantities of animal fats daily yet remain free from excess cholesterol until they begin to include in their diet relatively large proportions of "civilized" food, i.e., white sugar, white flour and other devitalized carbohydrates.
Comments (0) 08.01.2007. 16:44
Proteins
The amount of protein required each day per person has long been in dispute, but some of the best authorities have now come round to the view that the tendency in the developed countries has been to use quantities far in excess of the requirements of the body.
This would particularly be the case for arthritics, since nearly all proteins, whether of animal or vegetable origin, are acid-producing, with the possible exception of the green-leaf proteins.
Therefore the safest and best course is to limit the consumption of meat to one small portion daily, and when using vegetable proteins such as beans, again to take very little at a time.
The same, caution should be used with eggs, cheese, and other dairy products.
Nuts and seeds are other good sources of protein, but here again care should be taken as to quantity.
It has now been recognized by some of those who have delved deeply into the field of nutrition that green-leaf and whole grain proteins can be rated as valuable foods, particularly if they are properly combined with other proteins so that "complete" usable protein results.
Comments (0) 08.01.2007. 16:43