How devitalized grains increase certain deadly diseases

Without alarming you unnecessarily, allow me to cite a few pertinent facts and figures about the unholy relationship between devitalized grains and the rise of certain deadly diseases. Dr. Haven Emerson of Columbia University points out that since the grains were first milled (that is, since the protein, minerals, and vitamins were extracted from the wheat), diabetes has increased by 1,150 percent! Corresponding increases have also been seen in heart disease, kidney disease and cancer. High blood pressure has increased by 250 percent in the past decade. Anemia and appendicitis have also increased at an alarming rate. These are diseases that were completely unknown to primitive peoples who used only unground grains rich in all vitamins of the B complex group. Even among our own country’s Latter-day Saints (Mormons), who are taught to adhere to healthy, health-promoting diets, there are far fewer deaths from these severe deficiency diseases than among a comparable group of people elsewhere in the country as a whole. There is good scientific reason to believe that too much starch in the diet helps build up those unwanted deposits of cholesterol in the arteries, making them harden and brittle to the point

where a fracture causes a fatal heart attack or cerebral hemorrhage.

Heavy starch eaters are also more prone to sinus and respiratory infections than those who limit their carbohydrate intake to the sugars and starches found in natural foods (fruits, vegetables, milk, and whole grains) and build their meals around high protein. Many people who attended my lectures have told me that all their asthma symptoms disappeared after they cut white sugar from their diet and replaced honey and fruit juices as sweeteners. One woman, whose life had been made miserable by one sinus attack after another for years, experienced complete relief from this painful infection after cutting all artificial carbohydrates from her diet. You couldn’t bribe this woman into eating white bread, white rice, macaroni, or white sugar again. She also noticed that since she was off white bread, her long-standing heartburn after a meal had disappeared.

Constipation, a common symptom of digestive disorders, is another universal ailment that can be traced directly to starchy diets. The same goes for gas in the gut and belching, which are uncomfortable manifestations of undigested starches fermenting in the digestive tract. Cancer, a dreaded word at any age and especially after forty, has quite certainly been linked to carbohydrate overconsumption. Chronic irritations and other causes of cancer are less likely to induce riotous malignancies if the body is not overfed with carbohydrate-rich foods. This was proven several years ago at the McArdle Memorial Laboratory for Cancer Research, University of Wisconsin, and at Michael Reese Hospital in Chicago. A yellow chemical called benzpyrene, known to cause skin cancer, was tested on 100 laboratory animals. Seventy-two of them developed cancer within six months — and these 72 were the ones who intentionally consumed 40 percent more calories (in starchy foods) than needed for proper nutrition. The diets of the other animals, which proved highly resistant to cancer, contained a full amount of protein foods, but had no more than half the total calories of the starchy diets, given the animals that developed cancer. The same experiment was repeated many times – and always with the same results: the group of animals that received fewer carbohydrates developed the least number of cancers.

However, this does not mean that every person with cancer can cure themselves by reducing the amount of starchy foods in their diet. Unfortunately it doesn’t work that way yet. But the message that can be gleaned from this research is that limiting the amount of starchy foods in the diet is a possible insurance policy against developing cancer. Here’s the scientific reasoning behind the results of this cancer study: Biologists have good reason to believe that cancer begins with the formation of a single cell that is abnormal because it lacks normal protein, or because of a hormone imbalance, plus other reasons not fully investigated. During the so-called ‘critical’ period of cancer development (which immediately precedes the stage at which the disease can be detected by the patient or doctor), the cancer cells must compete with normal body cells for nutrition. If there is only enough food for the normal cells, the cancer cells will starve.

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This is true because at the beginning of the critical period, the cancer cells have not yet had time to establish their own direct blood supply, as they did during the final or advancing period. Because they cannot get food directly from their own blood supply, cancer cells must compete with healthy cells for the nutrition present in fluids carried by the bloodstream to the tissues. At this stage of cancer, the normal cells have a better chance of survival because they are still the most powerful cells. The growth requirements for abnormal or cancerous cells are very different from those of healthy cells. For this reason, any nutrition present will be immediately absorbed by the normal body cells, causing the cancer cells to either starve because there is no excess food to thrive because more food was absorbed by the body than needed.

If there is no excess nutrition, cancer cells must starve and die. But when there is an overabundance of body sugars in the tissue fluids, derived from too much starch in the diet, cancer cells are assured of all the nutrition they need to grow and thrive. And so the abnormal growth continues to its third and final stage. It is known that cancer is more common in people with a high-carbohydrate diet. Among the Navajo and Hopi Indians of our Southwest, only 36 cases of cancer were found in 30,000 hospitalized patients. But about 1,800 cases of cancer would have been detected among the same number of whites. Why would these Indians have such a strong resistance to cancer? Diet seems to be the solution. These tribes do not overeat. In fact, their diet seems extremely deficient to us. In addition, the Navajo and Hopi Indians are protein eaters, consuming very few carbohydrates. Draw your own conclusions. I have singled out these ailments and diseases – heart problems, hardening of the arteries, respiratory infections, constipation, indigestion and cancer – because they are commonly associated with the over forty age group. I need not emphasize that all these diseases and ailments are destroyers and killers in one way or another. Even those not usually considered “fatal” can destroy your hold on youth, reducing your physical vitality and mental alertness almost to the point of disappearance.

It would be tragic if you had to depend on white bread, refined sugar, macaroni, rice and rich desserts to keep from starving. In that case, no one can rebuke you for filling your stomach with this potentially dangerous food. But to deliberately destroy your youth and shorten your life because of an acquired habit of starches and sugar after telling you all the facts about this saboteur food is a way to prove that you want to grow old prematurely and don’t care what happens there with your precious body. Are the taste pleasures you get from these starchy foods worth the high cost to your health and good looks? Therefore, think carefully about your eating habits.