• Give Us This Day Our Daily Bread, With Added Bran, Please

    Posted March 3, 2010: by Bill Sardi

    In the war against expanding waistlines, the mistaken guilt trip is that somehow Americans began overeating in unison, sometime in the early 1970s, and began to suffer the obvious consequences. The improbability of this social origin of the diabesity epidemic suggests the satiation point (amount of food to satisfy hunger) was somehow turned off or delayed in the population at large by hidden changes in the American diet rather than a mass gluttonous overeating phenomenon.

    The introduction of high-fructose corn syrup at about the same time obesity rates began to rise in America has drawn considerable attention. But there was also another hidden pernicious change in the American food supply in the early 1970s. Dieticians promoted the idea of fortifying foods with a highly absorbable form of iron while Americans were consuming more refined grains rather than whole grains. The provision of a critical bran molecule, IP6 phytate, required for the control of iron, was reduced, mainly via the consumption of white rather than whole grain bread.

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    Posted February 1, 2005: by Bill Sardi

    Part I: Not Milk!

    It’s a stealth bacterium, undetectable by most modern laboratory methods.

    It has infected more than 40% of dairy herds in the US and reduced their milk production by 4 percent. It’s now positively linked to inflammatory bowel disease (known as Crohn’s disease) that infects 500,000 Americans and is a probable cause of irritable bowel syndrome (chronic diarrhea, also known as colitis) that afflicts many more.

    The germ involved is mycobacterium paratuberculosis (PARA-TB), a stealth bacterium that emanates from cattle herds and eludes detection and destruction.

    Due to changes over many years in the feeding of cattle (they are now grain fed rather than grass fed), the digestive system of milk cows is less acidic and 40% or more of dairy herds are infected with PARA-TB, as well as many other forms of bacteria such as E. coli, Salmonella and Campylobacter. The overall bacteria load of raw milk is much higher than decades ago.

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