Diet debates getting out of control? Let's call a truce and end the food fights

Saturday, April 26, 2014 by: Paul Fassa
Tags: food fights, metabolic type, Ayurvedic medicine

(NaturalNews) There has been quite a bit of proselytizing of different diet types, resulting in some serious online arguing. Obviously, some thrive on these diets, or they wouldn't be so fanatical. Yet there are those whose health worsens with the same diet. Truth is, no one diet type fits all.

Dr. William Donald Kelley realized that not everyone could fare well on his vegetarian approach for the food foundation of his metabolic proteolytic enzyme therapy. So he developed metabolic typing, which Dr. Nicholas Gonzalez continues using in NYC today (http://www.naturalnews.com).

Ayurvedic practitioners are renowned for determining exactly what constitutes an appropriately healthy diet for anyone after assessing one's physiological and psychological traits.

Without the guidance of an Ayurveda practitioner's centuries-old dietary science or any other modern metabolic typing system (sources below), we're left to our own intuition, research or trial and error.

Tips that apply to anyone who eats for a living

Just as many decry dairy without looking into how raw dairy products could be beneficial even as pasteurized milk causes problems, there are those who insist that everyone stay away from grains of all types all the time without fully examining the issue. The difference between healthy grains and unhealthy grains is ignored.

Processed grains are synthetically bleached to create white flour instead of allowing the sun to bleach them. A byproduct of synthetic bleaching, never included as an ingredient, is alloxan, which is used to induce diabetes in lab rats!

But if you look for it, unbleached white flour is available. Even before bleaching, Big Ag's harvesting and storing procedures for large-scale commercial grain distribution are littered with toxic practices (http://www.naturalnews.com).

The wheat of decades ago has been hybridized botanically over generations to produce a less-nutritious wheat that's more pliable for high-volume industrial baking efficiency. This has transformed wheat from 5% gluten during the earlier 20th century to over 50% gluten today.

Many with gluten sensitivity issues who suffer from celiac disease, irritable bowel syndrome and other gastrointestinal inflammatory conditions feel that they must avoid almost all grains. But many gluten-free products are fraught with unhealthy additives and sugars to make them more palatable, just like fat-free dairy products are loaded with unhealthy carrageenan and aspartame.

Studies have supported the notion that high-glycemic diets from processed carbohydrates and trans-fatty acid oils bring on diabetes type 2 and greatly increase risk factors for dementia, including the dreaded Alzheimer's disease.

A dietary solution for preventing dementia is to decrease carbs, especially processed carbs, and increase healthy fats, such as coconut oil, cold-pressed olive oil, organic whole butters, fatty fish and dairy or meat from humanely treated, grass-fed farm animals.

But one can have one's cake and eat it too by selectively choosing breads or baked goods made with sprouted grains or fermented with sourdough (seasoned for at least 8 hours) and baked without thyroid-iodine-blocking bromides.

Ezekiel sprouted breads are made with sprouted grains. Sprouting virtually converts grains into vegetables. There are some bakeries that deliver these as well. Searching for bromide-free sourdough breads with unbleached flour, sprouted grain products or wheat grain alternatives takes some discrimination and due diligence.

Other than obtaining your individual metabolic profile, one tip is to cut out all grains temporarily, restart with the healthier choices described here and observe your own reactions. This can be done with other foods as well.

But everyone will benefit immediately by avoiding the processed grains, refined sugars and hydrogenated oils that are so prevalent in today's processed food supply, including many gluten-free and fat-free diet products.

Sources for this article include:

Online test to determine your metabolic type:
https://www.metabolictypingonline.com

Index of metabolic typing practitioners available for consultation:
http://www.mt-advisors.info

http://www.dr-gonzalez.com

http://www.naturalnews.com

http://www.naturalnews.com

http://science.naturalnews.com

About the author:
Paul Fassa is dedicated to warning others about the current corruption of food and medicine and guiding them towards direction for better health with no restrictions on health freedom.

You can check out his many non-compromising cutting edge, non-fluff articles here https://www.naturalnews.com/Author712.html

And you can visit his blog at http://healthmaven.blogspot.com