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1. Do you remember the Zika virus?
2. Eating too Many Carbs - A Simple Yet Effective Way To Normalize Blood Sugar & Insulin Spikes After Eating a High Carbohydrate Meal
3. Another Toxin that Causes Neuropathy - Food Toxins
4. B1 Deficiency

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Do you remember the Zika virus?

I came across my blog Posted on March 4, 2016 The Zika virus had just been announced. I thought this post was relevant, so repeat it here.

We now have another threat to our health in the term of another threatened “pandemic”. This has been going on since the “bird flu”. I believe we are supposed to get very afraid and run out to our medical doctor and get a vaccine.  At least that is how it appears.

I remember the dreaded “swine flu” which didn’t sound serous enough so they renamed it H2N1. or some combination of letters and numbers. Now, this was all so "bad" that when the news heard that someone in LA had it, they rushed out to the Valley to interview the boy. They couldn’t find him.  (I heard this report on the radio news station).

They finally located him in his backyard where he had a batting cage set up (he was practicing his swing).  They asked him what it was like?   He said – “it’s the flu”.  No big deal.

Okay, so now we have the Zika Virus.  Call to arms, delegate our taxes to develop a vaccine.   Of course, this time, since some people get this virus and don’t even have symptoms, the target is the unborn child.

What is the truth? (I did have an article link but it has since been taken down)

Update: 2020, A pandemic was announced. We know the rest.

Actually, since virus after virus was announced with dread, why didn't any of the experts start telling people to change their diet (after all the bubonic plague was preceeded with a famine where the entire diet was composed of refined carbs or grain products) or tell us what the body needs to build a healthy immune system that would devour any microbe and guard against any future infections from the same virus.

Here is information about this so you can build health.

A Healthy Immune System - the Ultimate Protection

Eating too Many Carbs - A Simple Yet Effective Way To Normalize Blood Sugar & Insulin Spikes After Eating a High Carbohydrate Meal

This information is offered as a solution for those times when a diabetic, because of social reasons, a party, or special occasion, will be eating more carbohydrates than would normally be eaten.

A study done in Sweden in 2001 showed that blood sugar spikes were held in check when pickles preserved in vinegar were consumed immediately after a high-carbohydrate breakfast. Earlier Swedish research indicated that vinegar might help control blood sugar spikes.

In his book The Diabetes Improvement Program, Patrick Quillin, Ph.D., states the following:

“Real vinegar has not been filtered or pasteurized, and is rich in organic acids, pectin (soluble fiber), and acetic acid, all of which help to slow down the emptying of the stomach. This simple ‘detour’ for the digestion of food creates a slowdown in dumping glucose into the bloodstream. A meal with 2 tablespoons of vinegar can slow gastric emptying rate by 30% and drop blood glucose peaks by 30%.”

“Recipes for salad dressing with flax oil and vinegar not only taste great but can dramatically improve overall health by lowering rises in blood glucose. Red wine vinegar works best at this.”

As a result of the earlier research, Carol S. Johnston, Ph.D., from the Department of Nutrition at Arizona State University, created a study to put vinegar to the test on three groups of subjects: ten type 2 diabetics, 11 subjects who showed symptoms of pre-diabetic insulin resistance, and eight subjects with normal insulin sensitivity. None of the subjects were taking any diabetes medications.

Subjects were randomly assigned to consume the apple cider vinegar or a placebo drink. Two minutes later, each subject ate a meal consisting of a white bagel with butter and a glass of orange juice, containing approximately 90 grams of total carbohydrates. Blood samples were collected before the meal, and 30 minutes and 60 minutes after the meal.

Dr. Johnston and her team reported several significant results:

• Each of the three groups had improved glucose and insulin profiles following meals that started with the vinegar drink
• In subjects with type 2 diabetes who drank vinegar, blood glucose levels were cut by about 25 percent compared to diabetics who drank placebo
• In subjects with pre-diabetic conditions (insulin resistant) who drank vinegar,blood glucose levels were cut by nearly HALF compared to pre-diabetics who drank placebo

And here's the most surprising result: Pre-diabetic subjects (insulin resistant) who drank vinegar actually had lower blood glucose levels than subjects with normal insulin sensitivity who also drank vinegar.

Dr. Johnston notes that vinegar dietary supplements may not be useful for managing glucose and insulin spikes associated with meals as they don't contain acetic acid [ acetic acid: a colorless acid with a pungent odor that is the main component of vinegar ] — the key ingredient she feels is responsible for vinegar's effectiveness.

Apple cider vinegar is another vinegar that works well. It is recommended that the typical apple cider vinegar product carried by large grocery chains carry be avoided. Instead, look for raw, unfiltered, unpasteurized apple cider vinegar, usually available at many health food stores.

To make a quantity of your own salad dressing just mix one part oil (or water) to two parts vinegar. Condiments such as garlic and/or onion powder, salt and pepper, should be added to taste.

Another Toxin that Causes Neuropathy - Food Toxins

Foods have additives that can also cause nerve damage. 

Food additives trick your tongue into thinking that it is getting something nutritious when it is getting nothing at all except some very toxic substances.

Following the Second World War, food companies discovered monosodium glutamate (MSG), a food ingredient the Japanese had invented in 1908 to enhance food flavors.

Unfortunately, MSG is extremely toxic, especially to your nervous system.

The fast-food industry could not exist without MSG and other artificial meat flavors to make their sauces and spice mixes. The sauces in processed foods are basically MSG, water, thickeners, and some caramel coloring.

MSG tricks your tongue into thinking that it is getting something nutritious when it is getting nothing at all except some very toxic substances.

Almost all canned soups and stews contain MSG. Salad dressings, Worcestershire sauce, rice mixes, dehydrated soups, all of these as well as anything that has a meat-like taste has MSG in it.

Most processed vegetarian foods contain these flavorings. The list of ingredients in vegetarian hamburgers, hot dogs, bacon, baloney, etc., often includes “hydrolyzed protein” (another name for MSG) and other "natural" flavorings. Almost all soy-based foods contain large amounts of MSG.

In 1957 scientists found that mice became blind and obese when given MSG. In 1969, MSG was found to cause damage in specific regions of the brain. Subsequent studies confirmed this.

MSG is a substance that has a toxic effect on nerves and the nervous system that causes a wide range of reactions, from temporary headaches to permanent brain damage.

We are experiencing today a huge increase in Alzheimer's, brain cancer, seizures, multiple sclerosis, and diseases of the nervous system. One of the chief contributors is these flavorings in our food. Ninety-five percent of processed foods contain MSG!

In the late 1950’s it was added to baby food. After some congressional hearings on this subject, the baby food manufacturers stated they had taken it out of the baby food, but they didn't really remove it. They just called it by another name - “hydrolyzed protein”!

Anything that you buy that says "spices" or "natural flavors" contain MSG. The food industry avoids putting MSG on the label by putting MSG in spice mixes. Legally, if the mix is less than 50% MSG, manufacturers don't have to put it on the label.

The phrase "No MSG" on food labels has virtually disappeared. That's because MSG is in all the spice mixes.

This substance is so harmful to your body that you want to avoid all foods containing MSG!

To do this successfully you must take the time when shopping to read the ingredients labels on the foods you buy!

To help you to determine what foods actually contain MSG we have compiled a list of ingredients (in alphabetical order) that ALWAYS contain MSG!

Autolyzed plant protein
Autolyzed yeast
Calcium caseinate
Gelatin
Glutamate Textured protein
Glutamic acid
Hydrolyzed Plant Protein (HPP)
(any protein that is hydrolyzed)
Hydrolyzed protein
Hydrolyzed Vegetable Protein (HVP)
Monopotassium glutamate
Monosodium glutamate
MSG
Natural flavors
Sodium caseinate
Spices
Textured protein
Yeast extract
Yeast food
Yeast food nutrient

Terms that frequently indicate hidden MSG additives

Malt extract
Bouillon
Broth
Stock
Flavoring
Natural Flavoring
Natural Beef or Chicken Flavoring
Seasoning
Spices

Additives that may contain MSG or excitotoxins

Carrageenan
Enzymes
Soy Protein Concentrate
Soy Protein Isolate
Whey Protein Concentrate
Protease enzymes of various sources can release excitotoxin amino acids from food proteins.

By eliminating as much MSG as possible from your diet, it will result in greatly improved health for you and your family, both now and in the future!

More information about Toxins and Neuropathy

Remember some Neuropathy can have more than one cause and can be cummulative. Here are Causes and Risk Factors of Neuropathy

B1 Deficiency

Vitamin B1 (thiamine) is used by nearly all your cells, metabolizing the carbohydrates and lipids in the foods you eat, helping to convert food into energy and boosting the flow of electrolytes in and out of your nerves and muscles.

Thiamine is important for healthy immune function, and may actually be crucial to protect against infectious respiratory illnesses such as COVID-19

While thiamine deficiency is often the result of alcohol misuse, chronic infections, poor nutrition and/or malabsorption, recent research suggests vitamin B1 has dramatically declined throughout the food chain in recent years

The transfer of thiamine up the food chain may be blocked by a number of factors, including the overabundance of thiaminase, an enzyme that destroys thiamine. Thiaminase is naturally present in certain microorganisms, plants and fish that have adapted to use it to their advantage.

To read the full article B1 Deficiency

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