Wrestling with the Errors of Our Teachers

I purchased a bottle of Solgar's Vitamin E 400 IU, 250 count soft gels.  It is a brand that I've trusted through the years, in part to the influence of a "friend" who touted the virtues of vitamins in general.  I am beginning to realize that vitamins extracted from their food source are not the best source of nutrition or supplementation.  I've believed that with vitamins I will get extra amounts of life-sustaining nutrients.  Maybe, but at a price, and I don't mean the sticker price on the bottle.  No, I mean a chemical price.  It's not a little upsetting, too, that guys like Dr. Mercola and Mike Adams make their living off of certain vitamins for this condition or that complex.  People only want to feel better.  They want heightened performance, better thinking, more flexibility, greater range all in the service of greater productivity.  And vitamins have been sold as the ticket on that train.  Well, they're wrong.  

Back to the Solgar Vitamin E, I called Solgar to ask if their product contained any soy.  The noise about soy is bad from a nutritional standpoint.  It negatively affects sex hormones--testosterone and estrogen.  Anyway, the operator at Solgar, who asked for the bar code number on my bottle (maybe as a way to track me as a customer), told me this: that Solger vitamin E contains:

highly refined soy that removes the protein from the soy,

hinting that the protein is the allergen that causes the hormonal alterations. 

I'm not the most qualified to evaluate a nutrient but I am getting there.  So far, I haven't committed to supplements long-term; as yet, I don't have the discipline or the desire for a long-term commitment.  At some point, I just get tired of taking pills.  I want to believe in the benefits of Vitamin E because I have experienced benefits.  All it took me was one incident to convince me of the miracles of vitamin E.   I had a tiny wound on my wrist years ago.  It was healing but slowly.  So I took a Vitamin E capsule and broke it open and spread the oil from inside the capsules on top of the wound, saturating it in vitamin E.   Though the results weren't immediate, within a day or two my skin became smooth with the wound's scar having dissolved almost 50%.  I could not believe my eyes.  I'd heard of the benefits of Vitamin E, but it is another thing to see them.  

A friend of mine takes a lot of Vitamin E, probably up to or more than 1,600 IU per day.  When recommendations came out about 8 years ago that 400 IU was now the preferred dose, a point that I shared with him, he almost went ballistic, insisting that high doses were the way to go.  He is and was an admirer of Linus Pauling, who advocated high doses of vitamins to treat chronic conditions.  Art Robinson proved Pauling was wrong on the point of mega dosing being an effective way to treat cancer.  But who knows?  Maybe my friend who takes 1,600 IU of Vitamin E experiences great relief, maybe even a sedating relief from internal pain.  I don't know.  I didn't want to press him.  His health is his business; his and the writers he consults and trusts.

Bromelain has been shown to reduce scarring.

For the overall health of your skin, B3 is the preferred nutrient. 

Dr. Natasha Campbell-McBride on Fermented Foods: "Lactic Acid . . . Is One of the Most Powerful Antiseptics."

This was interesting.  Dr. Natasha Campbell-McBride asserts that what is going on in multiple sclerosis is your body's own immune system trying to purge the mercury and lead that has embedded itself inside your fatty tissue along the nerves, your myelin sheath, and in your muscles.  She makes a compelling case for the benefits of yogurt and other fermented foods.  

She explains how the fermentation process in foods works to our benefit:

Mother Nature is extremely wise and extremely kind. It populated all organic fruit and vegetables, the dust on our soils, and all plant matter with Lactobacilli. The fresh cabbage leaves, if it’s organically grown (not the one from chemical farming), will be covered in Lactobacilli—lacto-fermenting bacteria. You don’t need to add anything. You just chop it up. Add some salt in the initial stages. (The salt is added in the initial stage in order to stop putrefactive bacteria from multiplying.) Then as the Lactobacillus stop working and start multiplying, they produce lactic acid. That’s why they’re called Lactobacillus. That’s just lactic acid.

If you look at the research in lactic acid, it is one of the most powerful antiseptics. It kills off lots and lots of bacteria.... So as the lactic acid starts producing, it will kill off all those putrefactive and pathogenic microbes and preserve the food. It’s a great preservative... A good batch of sauerkraut can keep for five to six years without spoiling or rotting, as long as it is covered by its own juice.

Read More: Bypass Surgery to Cholesterol to Vitamin C.

". . . un-adultered animal fats are essential and health-friendly. "

1.  Bypassing Bypass Surgery Elmer Cranton MD.

2.  If you have had root canal therapy, please read Root Canal Coverup by George F. Meinig DDS

3.  Detox with Oral Chelation by Garry Gordon MD. Gordon is a genius. Check his website--a vast treasure trove of information.

4.  Fats and Cholesterol are Good for You Uffe Rasvnskov MD PhD, a Danish doctor who is a genius.

5.  Trick and Treat by Barry Groves and Life Without Bread by Christian Allan PhD and Wolfgang Lutz, MG (German doctor) are excellent reads that document and explain why conventional "healthy-eating" advice is bad for you, and why un-adultered animal fats are essential and health-friendly. Really important fascinating stuff in depth and length.

6.  The Sinatra Solution: Metabolic Cardiology by Steven Sinatra, MD with an introduction by James C. Roberts explains how to use Co-enzyme Q10, Ribose, Magnesium and Carnitine to replenish heart energy immediately, including lots of other helpful information.

7.  Stop America's Number One Killer by Thomas E. Levy MD, JD explains how to use vitamin C to restore arterial health, stabilize threatening vulnerable plaques and greatly improve angina. It's based on established facts about biochemistry backed by literally thousands of studies, a hundred or so of which he cites through 62 pages of bibliography.

PYRUVATE PROTECTS YOUR BRAIN AGAINST MSG AND GLUTAMATE

Blaylock on the Poisonous Effects of MSG

See the article to the above picture.  Here is one quote from that article:

Burger King, McDonald's, Wendy's, Taco Bell, every restaurant--even the sit-down eateries like TGIF, Chili's, Applebee's, and Denny's--use MSG in abundance.  Kentucky Fried Chicken seemed to be the WORST offender: MSG was in every chicken dish, salad dressing and gravy.  No wonder I loved to eat that coating on the skin--their secret spice was MSG!

So why is MSG in so many of the foods we eat?  Is it a preservative or a vitamin? 

Okay, that question seems a bit naive.  MSG is a neurotoxin.  Every time I've consumed MSG, it has been unknowingly, and anytime that I have consumed it, I have grown debilitatingly weak.  I've seen the same symptoms in coworkers and friends.  It has only a debilitating effect on them, nowhere in sight have I ever witnessed an invigorating effect.  So, no, MSG is no vitamin.  It is used to preserve meats.  So if you eat a meat dish in a restaurant, just be forewarned.  It's not a guarantee that you'll get MSG, for many restaurants source their meats locally.  But those who source their meats from out of state or out of the country, then be forewarned.

Not according to my friend John Erb.  In his book, The Slow Poisoning of America, he said that MSG is added to food for the addictive effect it has on the human body.  Even the propaganda website sponsored by the food manufacturers lobby group supporting MSG explains that the reason they add it to food is to make people eat more.  A study of the elderly showed that older people eat more of the foods that it is added to.  The Glutamate Association lobbying group says eating more is a benefit to the elderly, but what does it do to the rest of us?

"For the addictive effect it has on the human body"?  Who is addicted to weakness?  That statement doesn't sound like the speaker knows that much about MSG, let me tell you.  

Let me add, too, that a friend of mine used to work in a Chinese restaurant where customers would complain about MSG in the food.  The owner told this friend to tell the [American] customers that he didn't use any MSG. But he did.  The owner was lying.  Deliberately.  You eat out, you take your life into your hands.  

In addition, NCBI states that MSG 

Beside its flavour enhancing effects, MSG has been associated with various forms of toxicity (Figure 1(Fig. 1)). MSG has been linked with obesity, metabolic disorders, Chinese Restaurant Syndrome, neurotoxic effects and detrimental effects on the reproductive organs.

MSG causes reproductive problems?  Oh, boy. 

That same NCBI article states that MSG toxicity leads to DIFFERENT disorders, which means that there's no single disorder that one can look out for.  That also means that you can develop a disorder and not necessarily point to what the heck caused it, though you should always be able to point to what you recently ate in the day or the day before.  This was interesting

MSG acts on the glutamate receptors and releases neurotransmitters which play a vital role in normal physiological as well as pathological processes. 

That sounds risky, and it is.  But it gets worse.  

Animal studies have demonstrated that neonatal MSG consumption sets a precedent for the development of obesity later on.

Obesity?  So, tell me again, from a consumer's standpoint, where is the upside to consuming MSG?  This is dangerous stuff, and I don't think that anyone would knowingly consume this compound, which is why manufacturers of the stuff go to great lengths to rename, and effectively hide it from consumers by calling it by some other name. 

I wanted to cite a portion of this interview by Mike Adams, the Health Ranger, with Dr. Russell Blaylock on the effects of MSG and what you can do to protect yourself before and after consuming it.  

Pyruvate also protects your brain against glutamate.

Health Ranger: Oh really. Pyruvate, which, any mineral bound in pyruvate form?

Dr. Blaylock: Magnesium or calcium, it doesn't matter, it's the pyruvate that protects you. Pyruvate's used in the Krebs cycle to produce energy. When you produce energy in the brain, it protects the brain against excitotoxicity. And it's an antioxidant.

Health Ranger: Now you're getting me fascinated, I'm going to ask you one more question, sorry. People often ask me what is the defense against high glutamate foods. For example, if they know they're going out to eat, with a social group let's say, they know they're going to get some MSG in the soup or whatever, can they take something beforehand to reduce the effects of MSG?

Dr. Blaylock: Well there are several things. One of the most important is magnesium. One of the most prominent glutamate receptors, one of the regulators of its overactivity is magnesium. So, people who have low magnesium, that eat soup for instance with MSG in it, they'll have a terrible headache, terrible response to the glutamate. If they have a higher magnesium level, if they take magnesium supplements, then get their brain levels up higher, they're much more resistant to the toxicity. Also, curcumin, all your antioxidants, vitamin E, vitamin C. These things protect against glutamate's excitotoxicity in the brain and its toxic response. And the pyruvate.

Sugar: What Is It Good For?

Still enjoying that piece of cake, that 1 chocolate donut, that mini-sized Snickers, that delicious lemon-lime tart?  Exercise a little caution.  Here is what sugar does.