Ive got a few years of medicine under my belt ..about 60 years as a matter of fact..in both Western and Eastern medicine. I helped cure a brittle diabetic by prescribing pure maple syrup to him instead of the aspartamme he was using…it brought his blood sugar down by 50%. He craved sweets and was using aspartame. Pure Maple syrup and pure undiluted raw honey are two of the most nutrient dense foods left. When the body craves sweets its looking for the nutrients which were associated with that flavor before industrialization created white sugar and molasses in the 19th Century and it was all downhill from their. Usually The more nutritionally deficient a person is the more they crave sweets. Most full sweet foods are loaded with vitamins and minerals but feed that person some empty calories like aspartame and their craving gets worse!!
Great! But there are many other food additives and ingredients that are suspect: MSG, bioengineered anything, GMO’s, natural flavors, non sugar sweeteners linked to cancer, preservatives, excessive sodium, and mysterious chemicals. Thanks for starting the revolution. I would look to what Europe allows or bans for various food products.
For example, our bread has changed over the years (GMO wheat is common) and when people travel in Europe they always mention how good the bread is, but they also lost weight eating tons of bread and pasta. This is worthy of investigation with the diabetes/obesity crises in the USA.
Thank you!! At some point perhaps processed foods will become unpalatable and we'll be glad regenerative farmers have restored nutrition and thus taste to fresh foods.
Correction: its not “sugar” which is the problem unless too much is consumed! Its REFINED WHITE SUGAR and “sugar substitutes” like high fructose corn syrup and artificial sweetners like aspartame and Splenda! High nutrient dense sweetners like honey and maple syrup and even unrefined cane sugar actually are good for the body and supply, the nutrients, the body is looking for when it craves sweet!
I agree. I always find it a bit intrigiung when the body´s metabolism is running on glucose for energy that "sugar" is the culprit. And I do not mean any kind of overconsumption or whatever it is they put in junk food.
Besides plant based doctors like John McDougall argue that too much fat and not sugar is the cause of diabetes.
As much as I appreciate Kennedy´s efforts, he is not a nutritionist. And, yes, I know it gets difficult there as well with all those diverging perspectives.
Oh please "he's not a nutritionist" neither am I but I read enough to know more than some doctors so stop with that lame argument. Bravo Bobby keep it up
Please address the toxins being sprayed over our heads every day. Nothing is organic under a toxic sky. All other discussions are moot if everything is being poisoned from above
Yes, the food dyes are a start. I agree with you on eliminating poisons in the sky but what about those going into bodies (especially children) through a needle? That needs to be addressed next.
"Popular" or "commonly used". There are two meanings to the word popular. We really don't need to drink blue (or other colors) drinks or consume fluorescent colored poison.
Are we really the richest country on earth, or the poorest? My point is, when going into any supermarket I am suspicious of “everything”, even the organic section because big ag has forced USDA to change regulatory rules allowing more pesticides. We live in a country where we can have little confidence in the food stuffs, in which we hope to find nutritional value. This is truly a dystopian nightmare.
Looking to the European rules makes sense only to the extent in the areas where food quality remains better than that of the USA. That is the current situation for the most part, but there are indicators that it might not stay that way with the leadership in power. I hope I'm wrong.
European bread is so good because mostly it is organic, non-bromated, and made mostly with a few pure ingredients. We are getting sick not only from glysophate on the bread grain, but from the toxic bromides added to the pre-prepared bread mixes and so forth. We need to ban bromide in the bread and if they need to add a halogen, the bread and bakery industry should return back to using iodine as it did 30-40 years ago before we had so much thyroid problems and cancers in the USA.
The amount of sugar in Italian candy, sweets, cakes, sweet breads is just enough to give the lightest amount of sugar that tastes good.
Why is an outright sugar ban impossible? Sugar was probably on the original gras list of historical use in food.
Sugar is in practically every product that is processed even the slightest. I believe that over 20 carbs starts pushing the blood sugar up too much. The added sugar should be limited to 1/4 of 20, or 5 g carbs, and combined carbs should not exceed 10 per serving unless natural carbs exceeds 10g. In other words, we could limit added sugar to 5 g Carbs per serving, but adding those 5 grams carbs can't exceed 10 grams carbs per serving, which means the amount of added sugar should back down to a lower number in favor of natural carbs when the natural carbs are higher. That's my idea of a decent drink requirement as well as candy and other sweets and for anything. It could be revisisted in the future to lower it more than that. Diabetes is definitely caused by over 20 carbs per serving, and maybe even lower than that. When you go over 20 carbs in a meal, that's when the blood sugar starts to take off.
Ive got a few years of medicine under my belt ..about 60 years as a matter of fact..in both Western and Eastern medicine. I helped cure a brittle diabetic by prescribing pure maple syrup to him instead of the aspartamme he was using…it brought his blood sugar down by 50%. He craved sweets and was using aspartame. Pure Maple syrup and pure undiluted raw honey are two of the most nutrient dense foods left. When the body craves sweets its looking for the nutrients which were associated with that flavor before industrialization created white sugar and molasses in the 19th Century and it was all downhill from their. Usually The more nutritionally deficient a person is the more they crave sweets. Most full sweet foods are loaded with vitamins and minerals but feed that person some empty calories like aspartame and their craving gets worse!!
Thank you for your contribution Doctor, we need more physicians speaking out.
Great! But there are many other food additives and ingredients that are suspect: MSG, bioengineered anything, GMO’s, natural flavors, non sugar sweeteners linked to cancer, preservatives, excessive sodium, and mysterious chemicals. Thanks for starting the revolution. I would look to what Europe allows or bans for various food products.
For example, our bread has changed over the years (GMO wheat is common) and when people travel in Europe they always mention how good the bread is, but they also lost weight eating tons of bread and pasta. This is worthy of investigation with the diabetes/obesity crises in the USA.
Most American wheat is based on a varietal that is hardy and insect resistant so you can imagine what it does to your gut
The most important component in hybridized wheat to point out is the fact that the gluten is many times old world varieties. Yield per acre.
Almost all is tainted with Glyphosate used not just as a weed killer but also to dessicate the crop.
No need to imagine... malignancy the result.
I forgot to mention GMO Soy is in practically everything, one friend’s oncologist told her to avoid soy but it is in many of our standard foods....
Soy is not the demon, its GMO glyphosate that is the issue.
Oncologists also have zero training in nutrition...
Thank you!! At some point perhaps processed foods will become unpalatable and we'll be glad regenerative farmers have restored nutrition and thus taste to fresh foods.
A serious win in this excellent report.
We will see if the arm twisting exposure is enough to convince the crooks
to stop adding toxic coloring.
Collaborations are like this.
Correction: its not “sugar” which is the problem unless too much is consumed! Its REFINED WHITE SUGAR and “sugar substitutes” like high fructose corn syrup and artificial sweetners like aspartame and Splenda! High nutrient dense sweetners like honey and maple syrup and even unrefined cane sugar actually are good for the body and supply, the nutrients, the body is looking for when it craves sweet!
The NYT's is soft pedaling 10%
Honey and Maple Syrup are both known to accelerate dental decay.
Maple Syrup is probably the most "cooked" of any sweetener.
Honey is typically as refined as white suger.
Unprocessed honey with comb is frequency rich...
The synthetic sweeteners are pure poison.
I agree. I always find it a bit intrigiung when the body´s metabolism is running on glucose for energy that "sugar" is the culprit. And I do not mean any kind of overconsumption or whatever it is they put in junk food.
Besides plant based doctors like John McDougall argue that too much fat and not sugar is the cause of diabetes.
https://www.drmcdougall.com/education/lectures-all/john-mcdougall-md-cure-your-diabetes-with-these-simple-changes/
As much as I appreciate Kennedy´s efforts, he is not a nutritionist. And, yes, I know it gets difficult there as well with all those diverging perspectives.
Oh please "he's not a nutritionist" neither am I but I read enough to know more than some doctors so stop with that lame argument. Bravo Bobby keep it up
RFK Jr is cleaning the rats out first…about 20,000 of them ti be exact.. the scope of his “job” is mind blowing!!
The late great Dr. McDougal produced volumes of renegade Medical Doctor exposes.
He also was not a nutritionist, a low level degree.
While we are at it, the time is ripe to rediscover the Cause of Health.
That would be novel.
Did you know the mob controls a lot of olive oil imports and cuts the oil with seed oils(or worse!!!)
https://bangersandballs.co/debunking-myths/olive-oil-and-the-mafia/
https://www.forbes.com/sites/ceciliarodriguez/2016/02/10/the-olive-oil-scam-if-80-is-fake-why-do-you-keep-buying-it/
You should only buy US olive oil
The best olive oil comes from thousands of year old trees in Greece.
Pointing out the adulteration is very useful.
The idea that adulteration would not happen in the US, that would be nice
if only it were true.
Please address the toxins being sprayed over our heads every day. Nothing is organic under a toxic sky. All other discussions are moot if everything is being poisoned from above
Secretary Kennedy is on it! Just remember, things take time and stay positive when it comes to Kennedy. Thx.
Yes, the food dyes are a start. I agree with you on eliminating poisons in the sky but what about those going into bodies (especially children) through a needle? That needs to be addressed next.
"Popular" or "commonly used". There are two meanings to the word popular. We really don't need to drink blue (or other colors) drinks or consume fluorescent colored poison.
Great news!
Are we really the richest country on earth, or the poorest? My point is, when going into any supermarket I am suspicious of “everything”, even the organic section because big ag has forced USDA to change regulatory rules allowing more pesticides. We live in a country where we can have little confidence in the food stuffs, in which we hope to find nutritional value. This is truly a dystopian nightmare.
Looking to the European rules makes sense only to the extent in the areas where food quality remains better than that of the USA. That is the current situation for the most part, but there are indicators that it might not stay that way with the leadership in power. I hope I'm wrong.
European bread is so good because mostly it is organic, non-bromated, and made mostly with a few pure ingredients. We are getting sick not only from glysophate on the bread grain, but from the toxic bromides added to the pre-prepared bread mixes and so forth. We need to ban bromide in the bread and if they need to add a halogen, the bread and bakery industry should return back to using iodine as it did 30-40 years ago before we had so much thyroid problems and cancers in the USA.
The amount of sugar in Italian candy, sweets, cakes, sweet breads is just enough to give the lightest amount of sugar that tastes good.
Why is an outright sugar ban impossible? Sugar was probably on the original gras list of historical use in food.
Sugar is in practically every product that is processed even the slightest. I believe that over 20 carbs starts pushing the blood sugar up too much. The added sugar should be limited to 1/4 of 20, or 5 g carbs, and combined carbs should not exceed 10 per serving unless natural carbs exceeds 10g. In other words, we could limit added sugar to 5 g Carbs per serving, but adding those 5 grams carbs can't exceed 10 grams carbs per serving, which means the amount of added sugar should back down to a lower number in favor of natural carbs when the natural carbs are higher. That's my idea of a decent drink requirement as well as candy and other sweets and for anything. It could be revisisted in the future to lower it more than that. Diabetes is definitely caused by over 20 carbs per serving, and maybe even lower than that. When you go over 20 carbs in a meal, that's when the blood sugar starts to take off.
About time!
Sugar is poison... delicious poison.