On a practical basis, religion, language and food preparations are strongly
conserved in most cultures. The almost universal human experience of
too rapid a mobilization of glucose from our food to result in
too high a blood glucose and insulin that then leads to both insulin
resistance and the nexus to diabetes as well as the strong activation
of TOR gene that misdirects cellular activity toward cell divisions
that are not possible. This was almost certainly caused by the historical
acquisition of fire cooking methods that drastically alter the generation
of simple sugars from various complex carbohydrate rich tubers and later
grains. This allowed humans to exercise their craving for sweets(simple
sugars), despite the severe shortage of such simple sugar sources in
the environment (wild fruits are much less sweet than human selected
domesticated varieties and honey was not as easily found or made off
with). It seems clear that the rapid
reward of rapidly rising blood glucose with the feeling of being well
fed has interfered with understanding subsequent more gradual development
of negative consequences. This would explain why
people rarely have employed methods to slow delivery of glucose with
What it does not explain is the absence of intellectual analysis and strong recommendations for altered behavior among the scientific establishment. Scientists are profoundly aware of the very bad longer term health consequences of rapid meal related blood sugar rises. All that was required to solve this problem was this "incomplete cooking of whole grains and incomplete mastication" to profoundly slow and prolong the rates of delivery to our blood. Naturally this only works with highly dense packed whole grains as it is much less effective with other processed (more readily available ) forms of carbohydrate. Thus, our heavy cultural preference for processed carbohydrates (rapid glucose highs) prevented clear sighted approaches to this problem. Dr. Jennie Brand-Miller of the University of Sydney has long sought to disseminate important information about the benefits of shifting diet toward low glycemic index foods that clearly lower these unwise rapid elevations of blood sugar and the long term ensuing disease states. This work should be justly recognized as first rate science and first rate preventive health. Studies under her direction have established data on much longer periods of satisfaction by using whole grains to generate slow long term delivery of glucose to the blood stream. I only found out these earlier findings after analyzing and formulating my own method to accomplishing this same task. My interests were to keep insulin levels low to keep the Insulin driven TOR gene activation levels low for a Longer Healthy Life. This may well turn out to be a major improvement leading to Longer Healthy Life and profound postponement of the age related diseases. If Insulin driven TOR gene activation is the underlying control over the intrinsic rate of aging, then a drastic lowering of glucose/insulin elevations by this VERY LOW GI technique may be another mechanism of life extension. Additional to this is the high glucose rapid intakes that increase the likelihood of repeated period of 'yo yo' satisfaction and then compelling hunger in a typical high glycemic meal that leads to over consumption of food, obesity, accumulation of "in the belly fat" and then increased systemic inflammation that drive all the diseases of age and is a detour from normal aging to a rapid age associated death that afflicts almost all people who have the resources to over eat. This slow delivery of carbohydrates may even be an underlying casual factor in Calorie Restriction life extension due to the prolonged stomach dwell and transit times and slower rate of absorption. The profoundly lower blood glucose/insulin and consequent TOR levels during the fasting period may still be required to gain the profound benefits of altering intrinsic rates of aging and also the autophagy. Much more work will be required to determine these relationships, but a VERY LOW Glycemic Index (SEE DIET Section for GLYCEMIC INDEX) process shows every indication of affecting the intrinsic rate of aging that would postpone the age associated diseases which are a hallmark of this Calorie Restriction slow intrinsic rate of aging.
Sometimes, good science is very slow
to solve simple problems that lead to grave health consequences. I suspect
this is due to the overwhelming predominance of our "stupid"
emphasis on maximal profit extraction via a not very good treatment
modality. We need to turn from a "treatment
mainly" model to a "prevention
mainly" model and from a "prevention
model" to an understanding of "the
causes of aging model"
. As each of you know right now, this will step on the toes
of powerful interests that have economically vested
desires to see a continuation of the present profitable
but failing "medical
We will cover this in more detail in the MED
CRITIQUE section. I have been astonished
to learn how little the scientific community has systemically thought
this through. Science is not about just personal professional advancement
or seeking to align with well paying interests, its about benefit to
the species and the maintenance of a viable
What are the Downsides to Only Partially Cooking Grains ?
To protect seeds before they sprout, biologically important minerals (Magnesium ,Calcium, Zinc, Iron, Copper, & Manganese etc.) in seeds are complexes with the principal form of phosphate storage used in plants. This is a poly-hydroxyphosphate compounds called inositol hexakisphosphate (abbreviated IP6, with IP5 and IP4 also occurring due to 5 and 4 phosphates rather than 6 on this same molecule). This IP6 family is also called "phytates". Minerasl complexed to phytates are unavailable to absorption by our bodies. When you only modestly cook the grains or just slightly heat them, or even just soak in water, these phytates continue to bind the biologically important minerals. This situation would by itself result in mineral deficiency if this was our only source of minerals (as it is for many third world people). There are three simple solutions to this problem of mineral release:
1. Supplement with a multi-mineral capsule to insure we have enough minerals. I do this normally to ensure that I am getting enough minerals. Many to most people already do this with a multivitamin and mineral supplement.
2. Ensure that you have a healthy functional gut flora (beneficial bacterial in the form of probiotics) that will partially destroy phytates by producing the enzyme phytase and thus release the minerals so you can absorb them.
3. Supplement the diet with a phytase enzyme containing supplement that breaks up the phytate and releases the minerals and phosphate for absorption.
The best solution is to do both 1 & 2, as we probably don't need #3 - but can always use it.
Phytates are not a major problem as it has become clear that phytates are one of our strongest protections against colon cancer and are neuroprotective as well as immune stimulating. Another high protection against colon cancer is the high molecular weight darkly colored typically berry source proanthocyanidins that are not disassembled back to flavonoid type antioxidants until located in the colon. Phytates and proanthocyanidins are part of the general balance in protective plant compounds that modulate activation events for plants and also for the animal consuming them. Phytates can be mostly destroyed by prolonged boiling of grains, however, this would reverse the very "slow delivery of glucose " benefit and lead to a much higher short term surge in blood glucose and a following insulin spike as we already experience in our rapid delivery of HIGH Glycemic Index foods now.
Ruminant mammals like cows and sheep have bacteria that hydrolyze phytates in their more anaerobic (lacking oxygen) gut system. Non-ruminant mammals (humans are also non-ruminant mammals), like pigs and fowl (birds) are routinely fed phytate rich soybean and less phytate rich grain feeds. These animals routinely excrete most of these phytates intact as they have other sources of minerals and phosphate in their diet. This would be much like what humans would experience if we were to use the very slow delivery of glucose by this technique. With the mineral supplement and probiotic bacteria, there is no reason to expect any nutritional problems. The only major ecological problem in this case would be a very phosphate rich excrement that could lead to some high phosphate related eutrophication . Eutrophication is aqueous system excess nutrient (phaophate) driven overgrowth of photosynthetic bacteria the use up all the oxygen until their populations crash.This using up of the available oxygen makes this a dead area for animals that require oxygen. This would result from leaching higher phosphate levels into the ocean. This human sewage contribution is rather unimportant relative to the magnitude of agricultural and animal wastes that are already draining into the oceans. Our major problem is to find safe ways to use our waste streams for the benefit of ourselves and the the healthy biology of our planet. This will almost certainly be via biological interactions, not stupid blunt chemistry of poisons. By biological interactions, I mean a system where cycles of one groups waste products become the needed nutrients of another groups metabolism. The easiest example of this is the production of primary food (carbohydrates and proteins by plants) that are only partially consumed by animals (so plants continue to live and produce more). The animals burn this food and produce wastes that provide excellent fertilizer for plants. This natural balancing biological "cycle" system is very far from our mono crop GM farming where the whole soil and other plants and insects are merely destroyed to allow the GM plant to grow in partially sterilized soil. Health soil is rich in biological life that contributes to the ability of the plant to grow. Franken food (GM food) is making a Frankenstein environment of our earth. More on this in the DON'Ts section.
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