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Bill Sardi
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Posted February 23, 2014: by Bill Sardi
In the relentless pursuit of competing on price for the food consumers’ dollar, food producers are not only ruining the taste and palatability of foods but also our health.
Take for example the current gluten-free craze. Where did this emanate from? Some say it is the hybridization of wheat.
More than $10 billion of gluten-free products were sold last year, according to a report in the New York Times. But there are only 1.8 million Americans who have celiac disease where the immune system attacks the small intestine and another 18 million people (~6% of the population) who are gluten sensitive.
The true celiacs might want to check their vitamin C intake levels. That might be the origin of their problems. As for the rest of us, should we be searching for gluten-free products before gluten sensitivity sets in?
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Posted January 5, 2014: by Bill Sardi
Digestive tract problems are many and they may be difficult to sort out, even by well-trained doctors.
Some individuals may simultaneously suffer from bloating due to lactose (milk) intolerance, heartburn from thick sludgy bile, indigestion from lack of stomach acid caused by Helicobacter pylori infection and also have overgrowth of yeast (Candida albicans).
Symptoms of these maladies are often common and overlapping, making it even more difficult to determine their cause and cure. Different digestive tract maladies produce similar cross-over symptoms, such as heartburn, bloating, nausea, tummy pain, stomach fullness, etc.
The following is a checklist of digestive tract problems, their common symptoms and online links provided for checking up on natural home remedies.
Posted in Diet, Dietary Supplements, Vitamins ; No Comments »
Posted October 13, 2013: by Bill Sardi
I’ve been saying for a long time now that US Department of Agriculture food inspectors are too cozy with food producers and for financial reasons are permitting unclean meat products to enter the nation’s food chain, all the while blaming consumers for not cooking meat long enough.
So now we read of a Salmonella outbreak with Foster Farms chicken, a contamination that had been going on since March 2013 and had hospitalized an unusually high percentage of consumers.
Posted in Diet, Germs ; No Comments »
Posted May 20, 2013: by Bill Sardi
An article in The New York Times asks why immigrants come to the United States and their health falls apart thereafter and they live shorter lives. The NY Times report says the longer immigrants live in the US the worse their rates of heart disease, high blood pressure and diabetes.
Why does life in the United States — despite its sophisticated health care system and high per capita wages — lead to worse health?
Smoking, drinking, high-calorie diets are blamed. But that doesn’t precisely identify what items in the food chain promote obesity and chronic disease.
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Posted February 19, 2013: by Bill Sardi
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Posted June 25, 2012: by Bill Sardi
Strikingly, a report published in The New England Journal of Medicine indicates a significant number of obese patients undergoing gastric bypass surgery are free of diabetes a year following their operation.
Another recent study reveals gastric bypass surgery surprisingly prolongs remission from diabetes. Better than 4 of 10 patients undergoing gastric bypass had no need for anti-diabetic medication and exhibited improved blood sugar control numbers (hemoglobin A1c under 5.7% and fasting blood sugar under 100 milligrams per deciliter of blood) over a year after surgery.
Posted in Diet, Health Care System, Modern Medicine ; No Comments »
Posted November 21, 2011: by Bill Sardi
Western processed food diets produce many imbalances that promote chronic disease and premature death. This is well documented in the medical literature. At the risk of oversimplification, a list of these imbalances can be summarized in a chart (below). It is worthwhile to evaluate these major imbalances as a whole rather than individually and to compare them against the Mediterranean diet.
Posted in Diet, Dietary Supplements ; No Comments »
Posted August 5, 2011: by admin
One can view the cozy relationship between government and industry in the recent overdue disclosure by the US Department of Agriculture that a major supplier of turkey meat was the source of Salmonella infections that have sickened 76 Americans and killed one. The meat itself was produced and shipped begnning in February 2011. Pressure had been building on USDA to identify the source of the contaminated meat, and after 1 death had been reported, USDA said it would identify the source “very soon.”
The outbreak began in March of 2011 but the source was not identified till 6 months later and then the USDA announced a recall of 36 million pounds of turkey meat, but only after 1 death had finally been reported. Effectively, there is likely to be little economic consequences for the supplier, only public embarrassment, because most of the contaminated meat has likely been cooked and consumed.
Posted in Diet, Germs ; No Comments »
Posted May 8, 2011: by Bill Sardi
Ever wonder how Americans went from being lean without going to the gym to a prevailing obese society in just three or four decades?
Few Americans recognize the population is being re-programmed metabolically to be fat. It’s like Americans are a bunch of lab rats being programmed to overeat.
Actually, biologists have an experiment where they use bisphenol A, an endocrine gland disruptor, to breed rodents who eat all day and end up looking like bowling balls. Biologists now call chemical like bisphenol A obesogens. Exposure to bisphenol A can affect future generations of Americans who never consumed this molecule. Bisphenol A can re-program humans to overeat.
Posted in Diet ; 1 Comment »
Posted May 4, 2011: by Bill Sardi
American medicine is trying to be science based. So what does it do when the latest science disagrees with a modern dogma – that too much salt is not good for you?
According to the latest authoritative report, published in the most recent issue of the Journal of the American Medical Association, the less salt people consumed the more likely there were to die of heart disease.
More specifically, those people who consumed 2.5 grams (2500 milligrams, or about a teaspoon) of salt were more likely to die than people who consumed 6.0 grams of salt (6000 mg, or a little less than a level tablespoon).
Blood pressure did rise in the high-salt group, but not much – systolic blood pressure increased by just 1.71 points (systolic pressure is the 1st blood pressure number) for every 2.5 grams increase in sodium consumption per day. But that certainly can’t be called hypertension (high blood pressure). Among 2096 participants followed up for 6.5 years, the risk of hypertension did not increase with increasing salt intake.
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