About Food and Tooth Decay

Science also proves that Colleen’s children’s teeth issues are also caused by inadequate protein.
Dr. Weston Price found that those whose diets consisted largely of grains and legumes had
far more dental problems than those living primarily on meats and fish. A more recent study
by Dr. Emmanuel Cheraskin backs this up. This doctor devoted 50 years of his life to natural
health practice and research. His study, which surveyed 1040 dentists and their wives, revealed
that those with the fewest problems and diseases had the most protein in their diets.
The myth that Colleen, and many of us have believed, that high protein diets will lead to
calcium loss and consequently bone and teeth loss, is not backed up by science or anthropo-
logical surveys. The only studies that showed any evidence of that being a problem involved
test tubes where proteins were isolated as amino acids, rather than in whole form. Meat and
other dairy products in their whole food state are naturally enriched with high vitamin D and
A levels. They do not leach nutrients from the body, but rather, add a layer of protection to
bones and teeth.

Mops and Brooms or Bricks and Mortar?

Colleen’s raw diet made her feel great for a while because she dropped the white processed food
she’d been formerly eating and added a lot more vegetables. This helped to cleanse her body
from the toxins she had consumed during her life. Yet, it wasn’t long before her body became
depleted of the protein it needed to build and sustain her against the daily wear and tear of life.
Raw juices and foods sweep out debris, but they are not the building blocks that our bodies
require for long term battle against the elements.
Colleen’s distended stomach and constant bloat is due to living on an herbivore diet with-
out the four stomachs needed to digest this constant barrage of roughage. She keeps brooming
out her intestines when they actually need a break from all this spring cleaning. Meat eating
mammals (humans included), all contain hydrochloric acid in their stomachs. Herbivore
mammals do not have this acid. There is no need for it since its purpose is to digest animal
foods. We need this acid, we are actually born with a small amount of it in our stomachs. It
increases quickly as we grow and we are usually able to maintain healthy levels of it all our lives.
However, it can be completely depleted after years of trying to live like an herbivore. The body
stops making it if it no longer has to digest animal foods. This causes major digestive problems
since it’s a natural component of the human digestive process.

Splat!

Constant roughage and a decline of hydrochloric acid can be a setup for strange bowel habits.
Colleen is under the impression from reading material by her raw gurus that she should be
able to evacuate her bowels after each meal. This is happening to her, but there is now no form
to her bowel movements. Instead, they splat several times a day. Colleen has been persuaded
by her reading that this is great. It keeps her body clean she’s told. Sometimes, at night, she
even takes this a step further and gives herself coffee or salt water enemas. Purge, purify—then
purge, purge, and purify some more. This is the raw food mantra. Vegetable matter is thought
to keep the body clean; meat is thought to dirty it up. In reality, it is a more natural and healthy
occurrence to have one or two well formed bowel movements per day than this constant drop-
ping of waste products.
In a paper titled The Myths and Truths about Beef, the authors, Sally Fallon and Mary Enig
write: “Meat does not putrefy in the gut. Humans are admirably equipped to digest meat. That
is the main job of the human stomach, which unlike the stomach of the cow or rabbit, contains
millions of cells that secrete hydrochloric acid. Our intestinal tract is much shorter than that
of the vegetarian animals, but somewhat longer that of purely carnivorous animals. Man is an
omnivore with teeth, stomach, intestines, and bowel all designed to handle both animal and
plant foods.”
Colleen’s body is now becoming mineral deficient, as a largely vegetarian diet lacks the fat
soluble catalyst need for mineral absorption. A teaspoon or two of butter or two would help
her absorb more minerals from the vegetables she eats, but how to convince her of that?

Living Enzymes

Colleen sticks to eating as “high raw” as she can to get all the living enzymes that raw food
offers. If she could only let go of her “no animal product” idealism, she could add even more
enzymes to her diet in the form of cultured dairy. Fermented dairy products like yogurt and
kefir have more enzymes than even a raw salad. A raw salad has enough enzymes to help digest
one meal. Fermented dairy has an abundance of enzymes that not only facilitate digestion, but
are utilized for other non-digestive metabolic purposes such as detoxification and proper func-
tioning of the endocrine glands and other vital organs. Colleen is correct in her thinking that
life-giving enzymes are the catalyst for robust health, but she needs to become aware of better
options that are more powerful enzyme boosters.

Missing Food Group

Colleen doesn’t realize, but she has a protein deficiency. Without adequate protein, our bodies
start to age at a faster rate. Our muscles, organs, bones, cartilage, skin, and the antibodies that
guard us from disease are all made of protein. Without sufficient protein, none of these can
repair themselves, and they decline into cellular breakdown.
Chronic, low-grade, long-term protein starvation leads to a loss of face and body skin
tone. Women notice their breasts beginning to sag faster. Their posture starts to stoop. But, she
could change the way she looks and feels beginning with her next meal. With the addition of
animal protein, she would begin to notice a visible lifting and toning of her skin on her face
and body.
Colleen would argue that she gets plenty of protein. On a rare cooked meal, she combines
rice and beans to try to make a complete protein. She makes lots of nut pates, and what about
all the sprouted seeds in her diet? The problem with being mostly vegetarian or worse, even
vegan, makes getting adequate protein a complicated affair. Animal protein is the only reli-
able source that contains all the essential amino acids. If our body does not have complete
availability at all times to the full range of these amino acids needed for cellular repair, it
deteriorates.
Carnitine, a potent antioxidant and cell rejuvenator, as well as taurine, are only found in
animal sources. There are some amino acids that are critical for the brain and nervous system
that are found most abundantly in eggs and meat. These are the sulfur containing amino acids, methionine and cysteine. Additionally, animal sources are our only dietary means for Vitamin
A and D, and the newly discovered X factor (a protector against the ravages of toxins). Without
these, hormones will become unbalanced and depleted.
Meat is not usually looked upon as a health food. That’s a false perception, because meat
contains all the necessary amino acids needed for life, all the essential fats, and 12 of the 13
essential vitamins in large quantities. Vitamin C is the one vitamin that is scarce in meat, but it
abounds abundantly in leafy greens, the perfect companions to meat. Meat and greens comple-
ment one another completely.
In his book, Slimmer, Younger, Stronger, the author Sam Varner, who was former trainer of
the U.S. Olympic team, talks from his experience about the importance of animal protein. He
followed a strict vegan program for two years and did not notice any decline in health.
During his first year of coaching with the U.S. ski team, he had the opportunity to par-
ticipate in a protein study with some of the Olympic athletes. The study measured nitrogen
balance in the body. This determined if the athletes were consuming enough protein for their
activity level. Mr. Varner was sure his results would prove his vegan diet to be superior. To his
complete surprise, the tests showed he was in a negative nitrogen balance, meaning he was not
consuming enough protein. A prolonged negative nitrogen balance is very harmful. It has been
observed in almost every disease state. Sam Varner promptly changed his diet to include some
animal products.

Animal Protein is Slimming

Colleen believes her mostly raw, high vegetable diet is the only effective way to remain slim.
She dropped 20 pounds when she eliminated meat from her diet, and she does not want it
back. She doesn’t realize that adding protein in the form of animal products would be a better
and easier way to manage her weight and keep her middle from protruding. Eating protein,
especially animal protein, can boost the metabolism by as much as 25 percent. A recent 2011
study cited in the Journal of Nutrition reveals the body expends 25 times more energy digesting
protein, such as chicken and low-fat dairy, than it does digesting carbs, or even fat. According
to this study, women on a protein rich plan lose up to 21 percent more weight and 21 percent
more belly fat than women on higher carb plans.
The animal foods in Colleen’s previous diet were unlikely the reason for her excess weight.
The real culprits were the processed grains and “Chips ‘n’ Dip” diet she used to eat. When
people eliminate meat and dairy from their diet, they usually also eliminate foods like white
buns and fries that accompany burgers, white toast that often accompany eggs, and sugar that
most yogurts and ice-cream contain. They start eating more vegetables, fruits, and whole grains
in place of these items and attribute their weight loss and improved health to the elimination of animal foods. They don’t realize it’s the diminished amount of refined, carby junk that is the
real reason. Another recent study by Korean researchers found that dieting adults who ate more
protein lost about two more pounds of pure belly fat than those who ate less protein and more
carbs. It’s hard to argue with such results.
Unknown to Colleen, despite all her tiresome effort in keeping up her diet, she has a lot in
common with Whole Grain Jane and Drive Thru Sue. She has a glucose and fructose rich diet
with all her dried and fresh fruit and large amounts of carrot juice. In addition, the only way
she can get her protein is through protein sources that are in carbohydrate form.
Colleen’s concentrated servings of grains and legumes are wreaking more havoc with her
insulin levels. She could enjoy them in moderate amounts, but trying to make them a full
protein source creates a monster. She would need to stuff herself with seven packed cups of
brown rice to get the protein content of one puny chicken breast. She would have to eat two
packed cups of beans to get the same amount of protein. And then she has to mix beans and
rice together at every meal to ensure she is getting a complete protein serving. She needs at least
this much protein at each meal for daily requirements. Can you imagine having to eat all that?
Having to do this on a daily basis, Colleen would only be rewarded with a belly full of bloat,
incomplete essential amino acids, and rising insulin levels.
Trying to get her protein through nuts and seeds also poses problems because these are
highly concentrated foods, containing both fat and a small amount of carbs. Used as an addi-
tional source of protein in smaller portions, nuts and seeds are hugely beneficial. But, making
a full meal of them can be fattening, especially when they are paired with other carbohydrates.

Lusterless Skin
Dr. Perricone, a renowned anti-aging dermatologist and author #1 best selling, The Perricone
Prescription says, “Eating diets heavy in carbs to achieve your necessary protein affects the col-
lagen fibers of the skin. Diets heavy in carbs create a highly visible, inflammatory effect of the
face and the body. This is particularly apparent in my vegetarian patients who often appear
years older than they actually are. Their skin sags more and their skin color tends to be dull,
rather than rosy.”

A Heart at Risk
Colleen believes that meat leads to heart disease. But, scientific research like a 1986 study cited
in the Canadian Medical Association Journal indicates that inadequate protein, i.e. vegetarian-
ism, leads to loss of myocardial muscle and may therefore contribute to heart disease.

Heavy Equipment Required Raw Green Colleen

Heavy Equipment Required
Much of Colleen’s time is taken up with sprouting, juicing, dehydrating, and all the extra prep
her meals require. Of course, she has to wash the juicer after each quart of juice, which only
takes four times as long as it does to assemble it. Try that three times a day!
She eats neither meat nor dairy, consuming mainly live plant foods. Salads, nuts and seeds,
superfood smoothies, fruits, dehydrated crackers, and occasional lentil soups, baked potatoes, and brown rice make up her diet. She shares some similarities to our first friend, Jane, in that
she likes to snack on a lot of dried fruit. She’s a whiz at making tasty balls from coconut butter,
nuts, seeds, raw honey, and yes, more dried fruit.

 She Doesn’t Give Up

Her husband misses hearty hot meals at suppertime, but since he gets to eat whatever he wants
at work for lunch, he tolerates the night time meal, which he affectionately calls “rabbit food.”
Concerned friends and relatives make comments that their children are too thin, but Colleen
brushes them off thinking that with all the childhood obesity today, it is a good thing her
children are not headed in that direction. She firmly believes the human body is not supposed
to carry any extra fat. Her diet gurus assure her that one can get sufficient calcium from dark
green leafy vegetables and carrot juice. They tell her that nuts, seeds, and sprouts provide suf-
ficient protein for anybody.
The first couple of years eating this way, Colleen was over the moon with the changes she
noticed on this diet. Her allergies left, she shed 20 pounds, gained abundant energy, and tried to
convert anybody who would listen to her predominantly raw way of life. She became free of breast
lumps since starting her extreme diet. The next two years were not quite as joyous. Strangely, her
energy levels no longer bubbled over, but she put her tiredness down to the fact that this diet
required so much work. She hung in there, determined this was best for her and her family.
In her fourth year of eating a predominantly raw diet, Colleen became pregnant. She strug-
gled with low energy, but did not sway from her ideals. She gained less than 15 pounds which
her midwife thought was not near enough, but she was rewarded with a healthy 7 1⁄2 lb. baby
boy. She felt relieved and justified. All those people who said she needed dairy and meat were
wrong. Weren’t they?

Tiny Seeds of Doubt

For the first time Colleen wonders if she is making the wisest nutritional choices for herself
and her family. These seeds of doubt are worrisome since she has been fully persuaded for so
long that nothing could be superior to her pure way of eating. It requires much self-denial,
work, and determination. She is sure it is the pinnacle of all dietary lifestyles, and there could
be nothing wiser or better. She cannot see herself going back to the Standard American Diet
she used to live on.
However, now her baby is a year and a half, and Colleen feels a pit in her stomach when
she looks inside his mouth and sees his narrow looking, brown stained teeth. Why are they like
this when all her other children were blessed with strong pearly whites? Surely it couldn’t be
the pure, life-giving diet she lived on while she was pregnant?

Last week, she took her children to the dentist and was aghast to hear that her youngest
already had cavities in his new teeth. “Have you given him juice bottles or allowed him to
sleep with a bottle in his mouth?” she was asked. “Never!” she’d answered. “He was exclusively
breastfed.”
What left her feeling even more defeated was when she was told some of her other children
would need fillings for cavities. Why, when they had started out with such healthy teeth? Cavi-
ties had never been a problem before this change to a more raw diet. It’s not like she allowed
them to eat candy or drink soda. Hey, they had baby carrots, fruit, and nuts for snacks. They
also had regular brushing habits.
Colleen’s idealistic world is beginning to crumble. Not only are her children showing signs
of deficiencies, but now she has some concerns about herself. She’s losing muscle tone, even
though she walks a good hour every day. She’s noticing more cellulite, even on her arms, which
she can’t understand. While she could still be considered thin, her figure has changed. Her
scales don’t reflect any weight gain, but her stomach seems to be protruding. She knows she’s
slouching more, and that doesn’t help the look of her figure, but she can’t work out why she
looks three months pregnant when she’s not.

A Clean Slate About Food

The good news is that Sue has not been indoctrinated with too many food theories that are going to be hard to shake. She has tried to eat less to lose weight, but that seldom works for long. If she ends up joining a weight loss program, counts her calories along with fat grams, and slims down for a little while, it’s not likely to be a long term solution. Never feeling fully satisfied will bite her in the end. She will more than likely get sick of being constantly hungry
and go back to Pizza Palace Buffet to get a fix. Nor will joining a weight loss club or ordering their expensive diet meals help to nourish the rest of her family. They’ll still be eating boxed mac and cheese while she eats her own tinier boxed meal. Boxes everywhere, and who can get full on those puny meals?
The timing is perfect now for Sue to make lasting changes. She still has an open mind. She can easily learn new food lessons, tips, and tricks. The simplicity of these truths will make sense to her because they are not extreme. Once she understands how the foods she currently chooses on a daily basis destroy her figure and health, and learns how to wisely replace them, she will have direction.

She’ll have a foundation to build good health precepts, layer upon layer, for herand her family. Not only will she change her own health, but she’ll break the cycle of the “junk food mothering” she grew up with. Her children will have a head start at finding lasting health and be able to pass this down to their own offspring.
Sue is not likely to change into a Granola Mom. In fact, she doesn’t have to become the Granola Mom type. Don’t worry, Sue, you don’t have to transform yourself into the woman who takes recycled organic cloth grocery bags to the co-op and sings “Kumbaya” with your children in the big white van on the way home, all the while crunching on carrot sticks. But, you can learn simple, whole food cooking little by little and even find enjoyment in it.
Sue can take small steps toward getting her life back, rather than staying stagnant and floundering around in confusion. A few simple changes is all it’s going to take. A few new habits to replace old harmful ones, and her family, along with her figure, can take on a new healthier path.

Baby-Steps
Sue can turn her racing blood sugar levels around with a little basic knowledge. She doesn’t need to become a gourmet chef and spend hours in the kitchen. Instead, she will learn how to make quick prep meals that are centered around healthy protein forms, rather than relying on fast food chicken nuggets or frozen, breaded chicken nuggets. Sue will learn to use the crock-pot for easy and nourishing evening meals that will help draw the family together, settle her children, and bring their minds and bodies sustenance. Her husband and children will think she’s become a fantastic cook, and she will experience great satisfaction watching them eat healthier foods with little effort on her part. She needs to include more life-giving enzymes in her diet in the form of raw foods. She’ll feel so much better when her diet no longer consists of dead foods. The addition of speedy, no fuss salads with a sprinkle or two of flax or chia seeds, and a handful of low glycemic fruits like berries will help cleanse her body and help her go poopy. Yay! These are easy additions, no rocket science required.
Creamy and quick protein-based smoothies in the morning will only take as much time as toasting a pop tart, but will help change her body from the inside out. They’ll be just like a thick shake, filling and full of fiber, which will only benefit her more in the bathroom depart-ment, and will work with her “on the go” lifestyle. Or, if she prefers, she could eat our Muffin in a Mug for breakfast (Morning Meals, Chapter 18). Who doesn’t love a big chocolate muffin for breakfast? Or, maybe she’ll prefer a cinnamon muffin with a pat of butter. This muffin has ample protein, is full of fiber, and most importantly, is absolutely delicious. Sue will love the fact that she can easily make it from start to finish within three minutes. Even the most inept person in the kitchen can master this recipe.
Switching to whole grains in smaller quantities in place of the white burger buns, boxed cereals, and crackers, will lower her surging insulin problem and again add more fiber. She’ll finally throw the laxatives away. She can add a natural magnesium supplement before bed each night which will help her nerve health and give added assurance for regularity in the morning.

Sue can take delicious and filling sandwiches with her when she goes out. She’ll still be able to eat them with her favorite fillings such as deli meats, chicken, or egg salad. She’ll just change her bread casings to smarter choices that are much easier on her blood sugar. No, she’s not going to eat potato chips or pretzels with her sandwiches anymore, but she can get clued in to other great snacky sides that are just as delicious and give her that crunch fix she craves.
She’s not the type to make her own bread. She has no desire to knead dough and grind her own wheat, but not to worry, there are some wise options at her local grocery store we’ll steer her toward that won’t cause the usual blood sugar spike in her body. She’ll learn the brands that will help her stay slim. Our Trim Healthy Pan Bread recipe (Muffins, Breads, and Pizza Crusts, Chapter 19), is so quick and easy. Sue might find herself becoming such a pro at making them that she will prefer them to buying store specialty items.
But, knowing our Sue, she won’t want to make her lunch every day. Life gets crazily busy sometimes. Yep, she can still drive through while she’s out and about. We’ll teach her how to do it right in later chapters. She’ll just have to make some little changes in how she orders her lunch in order to fill up without carbing up.

Eating Less No Longer Works

Sue developed a bit of a weight problem in her teens, but was able to keep it from getting
out of hand by skipping meals. That may have worked in her teenage years, but it is making
things worse now. Her weight has become more and more of a problem in the years since being
married. Her metabolism has slowed down due to the habit of skipping meals. Now, it seems
anything she eats goes to her hips, belly, and thighs.
She has always wondered why she is overweight when she actually eats less than many other
people she knows. She’s not a big breakfast person, aside from the occasional bowl of cereal,
quick pop tart or a cup of coffee. She is still in the habit of skipping meals, mostly breakfast
and sometimes lunch, but that causes her to eat most of her calories at night. This is when the
munchies occur and she reaches for the Doritos or her children’s goldfish crackers. Her appetite
wakes up for pizza. They order in pizzas a couple of nights a week, or go out as a family to the
pizza buffet in their area. It’s not like Sue pigs out. She usually never eats more than two to
three pieces of pizza, but she always washes them down with a refill of coke.

Missing Fruits and Veggies

Aside from the odd banana, or the lettuce that accompanies a fast food hamburger, fruits and
vegetables are quite rare in her diet. Sue never developed a taste for them. This makes her bath-
room visits for number two infrequent and painful. It’s quite common for Sue to go two to
three days without being able to have a bowel movement. It is annoying to feel constipated all
the time, but she has lived with it for so long that not eliminating for days is quite normal for
her. She often has to resort to laxatives to find relief.
Occasionally, Sue attempts to eat more healthily by opening a can of vegetable soup
and throws in some fat-free oyster crackers. She even buys V8 juice now and then because
she half believes the advertising that says it counts for a full serving of vegetables. She keeps
orange juice in the fridge and tries to remember to have a glass or two for her fruit quota
every other day or so. She’ll eat a banana so they don’t go bad when she buys them, but fruit
is not her thing.

That Lovin’ Feeling—It’s Gone, Gone, Gone!

Sue may put on a happy face, but her diet is contributing to problems in her marriage. Although
her husband eats similar food and much more of it, he doesn’t struggle with his weight. Sue
is frustrated with her own accumulating pounds and is more and more uncomfortable with
intimacy in the bedroom. Her husband takes this as a lack of interest, and though it may be
true, Sue’s reluctance is more to do with her insecurity. She doesn’t feel sexy and she purpose-
fully sabotages intimate opportunities with her husband, blaming her indifference on fatigue
and too much to do. She hasn’t pulled out that lacy black teddy in a couple of years now. Sue’s
attitude to her sex life lately is “lights out, let’s get this over with.” She doesn’t actually say that,
but her body language speaks loudly.
Frequent headaches drag her down. A mild case of adult acne has set in, and this only adds
to her insecurity. Heartburn is also a problem. She carries Tums in her purse and uses them
frequently.
Her doctor has given her a prescription for depression, but she doesn’t like taking it. While
it numbs her despair, it also makes her feel numb in many other ways, and her husband notices
the depression meds make her lagging libido even worse.

I Spy the Insulin Truck Again

Sue knows that sugary foods are “bad.” Everyone has heard that, but she is probably not aware
that white bread and crackers are the same as sugar in her body. Even her glasses of orange
juice and V8 are basically sugar in a cup. The packaged foods with all their additives, dyes,
preservatives, and excess sodium are not doing Sue any good, but her real problem is sugar in
all its deceptive forms. She’s not eating cakes all day, maybe a candy bar now and then, but the
refined grains in her “get-n-go” diet are the major cause for her expanding waistline. She’d be
surprised that the breading on her chicken nuggets, the pastry in her pop tart, the flakes in her
Special K cereal are all sugar in her body. All these foods cause a higher level of glucose in her
bloodstream than is optimum for lifelong weight control. The double whammy is that there
is very little fiber in her diet to slow the rise of her blood sugar to anything other than a speed
racer level.

Her Drinks Drag Her Down

A lot of Sue’s excess insulin problems stem from her drinks. Carbohydrates in liquid form
are the worst offenders. They rush straight into the blood stream causing the most rapid and
dangerous spikes! Sue, like a large chunk of U.S. population, is getting fatter more from her
beverages than even her food. Those drinks may even be labeled “fat free,” but as we learned

in Whole Grain Jane’s case, it is all about sugar levels in the blood stream, not necessarily fat.
In goes the soda or juice. Bam! Out surges the insulin to take care of the high glucose. Insu-
lin knows where to put its load from constant, forced habit—right in her fat cells. Goodbye,
youthful figure!
But there’s hope. Sue can learn many delicious alternative drink choices to sugar laden soda
that will contribute to a beautiful waistline and healthy skin. They will help purge her body
from the onslaught of chemicals she has ingested over the years. They’ll even taste good, we
promise.

 

Watch for Phytates

Grains contain phytates that bind with minerals in Jane’s body and leech them out in her
urine. Many people on high grain diets become mineral deficient. This shows up as dull, lifeless
hair and skin and lack of energy—the regular blahs. Excess carbs increase the depletion of B
vitamins causing lack of energy, shorter temper, and bloating. Some of Jane’s belly bloat is not
only due to the overgrowth of yeast and sugar in her digestive system from excess grain, but
also from the difficulty she has in digesting the un-soaked grains.
We’re not saying you have to soak every grain or bean you eat. You do not need to worry
about lentils and millet as they are lower in phytates. Oats are one of the highest in phytates, so
we do suggest soaking them. But, don’t beat yourself up. We’re all busy women. It’s unrealistic to
always remember to soak grains. Poor Jane would need pots and pans of soaking grain covering
all her kitchen counters to eradicate the phytates that are robbing her of her vitality and energy.
When grains are reduced to a health promoting portion of the diet, this problem is no longer
overwhelming. We’ll be honest. Serene soaks. Pearl usually forgets, or doesn’t bother about it.
Soy, Goodie or Baddie?
Soy is not doing Jane any favors either. All the soy in Jane’s diet which she believes to be so
health promoting could be a problem. A little tofu here and there doesn’t hurt too much, but soy beans have some of the highest phytate levels. Her daily soy milk on her cereal is not
only too high in sugars, because it has been pre-sweetened, but because it is full of phytates,
which cause a large mineral leech for Jane’s body. Soy’s effect on estrogen levels in the body
is not completely understood, but it has been shown to be a powerful aromatase stimulator.
That means it is an enzyme that converts testosterone into estrogen. Dr. Russell Blaylock, a
neuroscientist and widely read author, says in an interview in the book Knockout by Suzanne
Somers: “We know that breast cancers produce a lot of aromatase and things that stimulate a
breast cancer also stimulate aromatase . . . Soy massively increases aromatase, so that’s a reason
not to consume soy.”
Dr. Blaylock goes on to explain that soy has very high concentrations of fluoride, manga-
nese, and glutamate. He says, “We know that manganese, fluoride, and glutamate are terrible
brain toxins and in my neuroscience journal, it shows that giving soy formula to children is
associated with Parkinson’s because of the manganese. Women have been lulled into thinking
that eating and drinking all this soy is good for them, but it is loaded with manganese, which
is a powerful brain toxin and has been shown to cause brain atrophy.”
Dr. Blaylock points out that most soy is genetically modified. There is increased evidence
that GMO foods induce sterility. He cautions that young women who consume a lot of soy
may find that they have trouble getting pregnant.
In order to keep a well functioning metabolism, Jane should worry less about fat in her
food and consider her thyroid. There are serious questions about soy’s impact on thyroid.
A 1991 Japanese study found that soy consumption can suppress thyroid function and
cause goiters in healthy people, especially in elderly subjects. European researchers found in
one study that even a week of consuming unprocessed boiled natural soybeans caused changes
to thyroid levels.
Czech researchers, in a 2006 study that examined thyroid hormones and thyroid antibod-
ies, found that even small differences in soy phytoestrogen intake can influence thyroid func-
tion, especially in those who are deficient in iodine. In 2004, researchers carried out a study
at the Department of Pediatrics at Northwestern University Medical School. The study, published
in Arch Dis Child, found that babies fed soy formula had a long lasting increase in their TSH
(Thyroid Stimulating Hormone) levels. An increase means the thyroid is becoming hypo or
less efficient. In a 1997 study published in the journal of Biochemical Pharmacology research-
ers concluded, “It was observed that an extract of soybeans contains compounds that inhibit
thyroid peroxidase catalyzed reactions essential to thyroid hormone synthesis.”
It’s not our aim to march around holding “We Hate Soy” banners. Our approach to food
hopes to avoid all extremes and that would include suggesting that someone never put soy in
their mouths again. Soy is a controversial subject and while we have brought to your attention
studies that show its negative effects, there are some studies that show the opposite. Jane could
still comfortably use small amounts of naturally fermented soy in her diet, as fermented soy is lower in harmful phytates as the fermentation process breaks them down. Jane could also eat a
little tofu now and then or some soy beans.
It is the constant barrage of soy in Jane’s diet that poses risks for the balance of her hor-
mones. Like grains, soy enjoys too prominent a place in her diet. Jane has simply gone too far
using soy crumbles to replace meat, soy milk to replace dairy, soy slices to replace cheeses on
her sandwiches, and tofu to replace meat protein. It comes down to common sense again. Soy
cheese looks processed and fake, smells processed and fake, and tastes processed and fake. It’s
sad that Jane has come to believe it is a better choice for her than the real thing, simply because
it has less fat, is considered cholesterol free, and is not an animal product.
Try This on for Size
You don’t often hear this, but the truth is that Jane would be better off adding more fat to her
diet, including saturated fats!
Retrial for Fat
Americans have only gotten fatter since the low-fat, high-complex carb diet was recommended
in the seventies and eighties. Saturated fat intakes have dropped substantially while bellies have
grown bigger. Kind of makes you go, “Hmmmm.”
We know there is much debate on this subject, and conventional doctrine says that eating
saturated fat causes high cholesterol and makes you susceptible to heart attacks. However, sci-
ence now reveals that high insulin levels generated from more high-carb and lower saturated
fat diets causes plaque to be deposited in the arteries.
A diet that is too high in carbs results in smaller cholesterol particles, rather than bigger.
This is a problem, because bigger, fluffy, cholesterol particles are safer. They are less likely to slip
through blood vessel walls and form dangerous plaque deposits. Bigger particles, nice healthy
ones, form when a diet is tipped higher toward fat and lower towards carbs. Fats help lower
glucose levels, which, in turn, result in lesser need for insulin, and these lower insulin levels
have a more balancing effect on the cholesterol profile.
It sounds crazy, but triglyceride levels can rise by simply eating too much fruit! Triglycerides
are circulating forms of fat found in the blood stream. Most of us would think that a higher
fat diet would raise triglyceride levels and a lower fat diet like Jane’s would lower them. Not so.
A 2004 study in The Journal of Nutrition shows that reduced carb consumption consistently
decreases triglycerides in the fasting state and in response to meals. Other studies continue to
back this one up. Fats, (including saturated fats) actually lower “trigs,” while carbs raise them.
This information is seldom heard because there is so much noise about how low-fat diets are
the requirement for a healthy lipid profile.

Poor Jane is stumped since she was told by her doctor that her triglycerides were close to 200
on her recent blood test during a full physical. High triglycerides are a key warning sign of declin-
ing cardio vascular health and often precipitate both strokes and heart attacks. Any time triglyc-
erides are over 150 the first suspect that needs to be seriously checked out is a high-carb diet.
Fat deprivation in diet causes many imbalances in the body, including loss of lean muscle
mass and more fat gain around the middle. Jane is now experiencing this for the first time.
Eliminating fat can actually cause a halt in hormone production, and this can cause cell abnor-
malities. Also, believe it or not, fiber is not the only important requirement for preventing
constipation. Fat is necessary to stimulate bile flow which allows bowel action. Fat also helps to
prevent heavy mood swings, is essential for brain function, and keeps skin soft and less lined.
Real fats like butter, saturated oils, cream, and yes, even red meat, are essential for healthy hor-
mone cells. Jane needs to include some of these, along with monosaturated fats like olive oil
and nuts to obtain a more correct balance in her body.
But, the best thing we like about fat is its satiety. It satisfies like no other food. Jane’s con-
stant cravings could be curbed by simply adding an appropriate amount of healthy fat and
pulling back on the excess carbohydrates. Sugars stimulate the appetite while fats suppress it.
Studies have shown that high-carb foods can cause people to eat 60-70 percent more calories
at their next meal.

Aging Cells Reject Sugar Delivery Truck

Jane is approaching 40. She’s noticing the extra weight, because as we get older, we become more
“insulin resistant.” We’re sure you’ve heard that term before. The idea of insulin resistance can
easily confuse people, especially if they already have the knowledge that insulin is our fat storing
hormone. They wonder, “Why on earth do we get fatter in an insulin resistant state when insulin
is supposed to be making us fat. Shouldn’t resisting insulin be a good thing?” More confusion!
To clear this up, all you need to know is that it is only our muscle cells that become
resistant to insulin. If muscle cells stayed receptive to insulin, that would be fantastic as mus-
cles burn glucose rather than store it as fat. But once they begin to resist insulin, fat cells have
to take up the slack and receive the loads of blood sugar that our muscle cells used to be able
to handle, but don’t want anymore. Insulin resistance essentially means less glucose burning,
more glucose storing. Two words: fat gain.
It is rare for fat cells to ever develop this resistance issue, but some very skinny people do
have fat cells that are more resistant to insulin than their muscle cells. Folk with this condition
have the opposite problem to most of us and have trouble putting on enough weight.
Generally, most people have fat cells that stay highly insulin receptive and greedily gobble
anything insulin has to offer them. Fat cells keep gobbling, getting larger since they don’t burn
fuel like muscles cells do. Unfortunately, as we age, it is only our muscle cells that become a lot
fussier. High-carb intake over the years only makes this worse. Dr. Diana Schwarzbein, author
of The Schwarzbein Principle, says on page 13: “By the time you are thirty years old, your cells
do not utilize sugar as well as they did when you were younger; this is cellular aging. What
you have eaten and how you have lived your life will determine the actual age of your cells and
therefore the health of your metabolism at any given time.”
When we are young, our muscle cells are open and ready to welcome the insulin truck with
its load of blood sugar. Think of young cells like hungry baby birds in a nest with their mouths
wide open to accept any food they can scarf down. As we age, these cells become less ready to
accept the glucose that insulin offers us for energy. They are simply not as hungry for it. You
can use a similar visual image of the nest of birds to picture insulin resistant cells. These baby
birdies would have mouths half open in a lackluster way, listless, and disinterested in wolfing
down anything insulin has to offer.
Jane is simply not able to use the amount of blood sugar that she could in her youth. She
is left with more and more leftover glucose in her bloodstream. This has to be removed. It’s insulin to the rescue again. However, since all her muscle cells are already full from her last
carb laden meal, it has only one place to go. Guess where? You got it. It is stored as fat! Insulin
enables carbs and sugars to magically turn into fat more easily as her cells age and become more
insulin resistant.
The kicker is that this state of insulin resistance causes the body to make even more insulin,
which means the body will also consequently make more fat. It’s a vicious cycle. It’s a worse
state than having to store excess glucose as fat after a high-carb meal. The same kind of carb
rich meal can cause an insulin resistant person to store twice the fat because the muscles refuse
to receive as much of the glucose.
The truck arrives at Jane’s cell loading zones, beeps, and gets ready to tip its sugar load. It
yells out to the muscle cells, “Are you ready?”
“No thanks,” her cells respond. “We couldn’t handle a mouthful more. We’re not as inter-
ested anymore.”
Insulin replies, “Fine, I will store, store, store in your fat cells. They’re not so picky and
always accept anything I have to offer.”
This scenario is the reason Jane’s waist is expanding. We may have over explained, but it is
imperative that you “get” this fundamental point.

Jane’s Average Lunch ?Let’s say Jane eats a peanut butter

Let’s say Jane eats a peanut butter and honey sandwich for lunch made from her whole wheat
bread, maybe pretzels on the side, and a little fruit flavored, honey sweetened, low-fat yogurt
for dessert. This meal doesn’t look so bad at first glance, but it contains lots of starch and some
sugar. It’s highly possible that Jane’s post meal sugar levels will spike well into the 150’s, maybe
even higher.
Out surges Jane’s insulin to the rescue. It loads up all the blood sugar it can manage, takes
it out of the blood stream and offers it to her muscle cells for energy. Job well done.
But, red alert! Insulin cannot rest yet. Jane’s body just signaled that her blood sugar is still
in the 130’s. Not low enough yet, says her body. Uh, oh. The pancreas has no choice but to
release more insulin to get that blood sugar down below 100. Therefore, insulin has to haul off
another load of blood sugar. Back to the muscle cells it goes with a second delivery. But, now

there’s a problem. Her muscle
cells are full. They cannot accept
any more glucose. Poor insulin
has no choice but to drive over
to the fat cells and load off the
excess glucose to them. Fat cells
don’t say “No thanks” to glucose.
It doesn’t matter that a food
may start its life as a carb. Once
blood sugar is stored in a fat cell,
it is no longer distinguishable as
a carb. Abracadabra, it is now fat.
This is how insulin makes you fat.
Insulin doesn’t make you fat
because it is inherently evil, gleefully plumping you up to cackle at your suffering. It is forced
to fatten you up due to the content of your meals. And, it doesn’t work in a vacuum. It affects
other hormones that when thrown off kilter make you fatter still. Highly elevated insulin, or
what is known as hyperinsulinemia, goes hand in hand with a condition called hyperleptine-
mia. Together, they are a double whammy on your weight.
Leptin is a very important hormone that tells your brain when you are full. Once leptin is
thrown out of whack, you no longer know when to stop eating. This hormone gets elevated in
the blood stream just like insulin, but is unable to be received by the leptin receptors in your
brain. Therefore, you feel compelled to keep on eating. Not good, right?
What goes up must come down. Remember a sugar low always follows a sugar high. This
cycle constantly repeats itself in Jane’s body. That is why she feels tired in the afternoon and
craves a banana muffin. Insulin had to work overtime. It had to make too many deliveries to
finally get its job completed and clear Jane’s blood stream of the abundant sugar her grain-
based diet causes. However, the extra surges of insulin required for the task cleared things too
well. Jane now suffers from a sugar low. Her blood sugar level is now significantly below the
healthy 80-100 range. Sugar lows are not great for the body either. Now Jane feels lethargic,
slightly shaky, and quite grouchy. She often feels like she needs a “pick-me-up” banana based
smoothie, sweetened with more honey, or a bowl of granola and vanilla flavored soy milk.
Is the picture becoming clearer? It is not only Pepsi and Snicker bars which create sugar
highs and then lows. Even “so-called” healthy carbohydrates can be damaging if they take
up too large a space in the diet. They must find their optimum place if long term health and
weight management is to be achieved.
When Jane eats her generous bowls of whole grain cereals, brown rice and beans, dried fruit
snacks, or her three or four slices of home baked, whole wheat bread, she is unknowingly eating

herself out of her size 10’s. Whole grains are necessary. It would not be the right approach to
throw them out and miss out on a whole food group that God made for our health, but Jane
will have to learn to scale them back and let them work in harmony with other foods which
she will learn to increase.

 

Sugar is the Culprit! Huh . . . What Sugar?

Jane would be surprised how her unrefined, whole grain diet easily escalates into more car-
bohydrates than her body can handle. It’s simple enough. Carbohydrates raise blood sugar
or what is commonly known as glucose. You don’t have to eat sugar to accumulate too much
sugar in your blood. All forms of starchy carbohydrates result in a raised blood sugar level. It’s
true that some forms of carbs, like whole grains, take a little longer for the rise to occur than
with refined grains, but it will happen. And while all whole grains contain more nutrients and
fiber than their refined counterparts, some of them like whole grain pasta are not any gentler
on levels of blood sugar. If Jane took a blood sugar test after any one of her meals, she may be
shocked at the high number and the damage it is doing to her body.
Now please don’t put this book down thinking we’re pushing another Atkins type diet.
Constant low-carb diets like that go to extremes, and many who try them end up lowering
their metabolism and overdoing certain food groups while eliminating others. They also often
end up calorie counting since our bodies always learn to get efficient at metabolizing the same
food groups over and over. Who wants to end up counting calories as well as carbs? No thanks!
However, much can be learned from Dr. Atkins’ research. His science was mostly accurate.
Severely restricting carbs does result in shedding pounds and his diet is certainly healthier than

the Standard American Diet. But, carbohydrates are essential for well-rounded health. The
trick is to eat the right ones in the right amounts. We’ll show you how to do it soon.
We have to give Jane credence for the things she’s doing right. Whole grains are certainly
full of more nutrients than white or refined grains and a diet that is liberal in vegetables and
fruits must be given its dues. Kudos to Jane for this! She is not loading her body with chemicals
and toxins from processed foods and she avoids harmful trans fats. Another cheer!

Basic Physiology 101
Jane’s problem lies in her imbalance. In the end, it is not only the quality of the foods that you
eat, but the quantity. In high amounts, whole grains, even with their higher fiber levels can be
deceivingly destructive to a slim waistline and a healthy mind and body.
It’s all about proportions. To make up for the lack of fat and satisfying protein in her diet,
Jane steers her diet in the complete opposite direction and relies too heavily on carbohydrates.
They make up the bulk of her meals. Even though she may choose the healthiest of carbs like
organic whole grains, when she indulges too heartily (and she will need to in order to feel satis-
fied), they raise her blood sugar to the point where it is as detrimental as eating plain old junky
white bread. Jane’s blood is constantly overloaded with glucose, meal after meal. This is stored
as fat, first as extra padding around the mid section.
All that so-called “whole grain goodness” is the reason for the thickness she can now easily
pinch around her middle. Who woulda thought it? Not Jane, but now she’s going to get the
download.
Basic Physiology 101: Any extra padding around the waistline is related to an excess of
carbs, creating a problem with the hormone insulin.
Insulin—Your Friendly Neighborhood Delivery Truck
Jane would be surprised to learn that eating fat doesn’t make you fat. Yes, you read correctly!
You can eat lots of fat in a meal and not gain a pound. You can actually lose some of your own
body fat if your fat filled meal is not eaten with sugars or starches which convert to glucose in
the blood stream.
Your knowledge to freedom—EXCESS INSULIN MAKES YOU FAT! Insulin is your
storing hormone. It promotes the storage of nutrients in your body, which is good and neces-
sary. But, when insulin is over secreted, it becomes a fat storing monster, and that’s why it is
notoriously known as the fat-promoting hormone of your body. Constantly creating excess
insulin in your body meal after meal is the perfect way to get fat.
But, God didn’t design your insulin hormone to fatten you up. It was designed to transport
glucose, proteins, and fats out of your blood stream and into your cells so your body can use them. Without insulin, the amino acids that protein contains would not be driven into your
muscle cells where they are needed to make repairs. Fatty acids would not have a way out of
the blood stream to nourish your skin, brain, and nervous system. Glucose would stay locked
in the blood stream and could eventually lead to coma and death. The key is to ensure insulin
works for your good, the way God intended, not to your detriment.
How do you get excess insulin? By eating excess carbs. Carbohydrates are the main food
group that will stimulate a large insulin surge. The reason is that carbohydrates are converted to
blood glucose much more quickly than fat and protein. That, in turn, causes rapid, large rises
of insulin. Dietary fat has very little effect on insulin, but protein causes small to medium rises.
The important difference between the way protein and carbs stimulate insulin is that pro-
tein also causes the body to release glucagon, a hormone that helps counteract the more haz-
ardous sides of insulin. Glucagon helps to halt insulin’s stimulation of fat synthesis. Animals
in a laboratory setting that are given injections of pure glucagon fail to gain weight and reduce
their food consumption. This is why protein is so important in every meal. We will drill this
protein precept into you as the book continues. A carb heavy meal with little protein will cause
insulin to surge ahead without the buffering effects of glucagon.
Insulin’s most important job is the task of clearing elevated sugar from your blood. Your
body prefers your blood sugar to stay in a safe zone of about 80-100 (measured by a glucose
monitor). Once your blood sugar bumps up above this threshold, insulin must go to work to
bring it down again. It is like the truck that carries the sugar out of your blood stream and
delivers it elsewhere. It cleans up and delivers after every meal you eat. Insulin has to do this
because too high blood sugar for too long is fatal. Therefore, if your diet is very carb heavy,
your pancreas will have no choice but to over-react and send out large amounts of insulin to
take care of the big mess of excess sugar in your blood. It’s only doing this to keep you alive!

Are her Treats Healthy?

Like many homeschooling mothers, Jane likes to bake healthy treats with her older girls. They
make whole grain muffins, cookies, and granola bars with honey, organic unrefined cane juice
crystals, or even agave syrup instead of table sugar. She has learned to cut back on oils in her
baking by replacing them with apple sauce. Jane regularly indulges in these treats as she is cer-
tain every ingredient is healthy. No trans fats or preservatives for this woman!
She freely pours pure, Grade A maple syrup on her homemade whole grain pancakes on
Saturday morning, but she does not allow that same freedom with fats. She is especially fearful
of saturated fats like red meat, butter, or too many egg yolks. Although she would not call her-
self a vegetarian, Jane has become creative in substituting some meat meals for more vegetable
based proteins like legumes and soy. She tries to get the whole family on board with her “Meat-
less Mondays and Fridays” idea. They’re still complaining about it, however.
When she does cook meat, Jane makes sure to use lean cuts only. She has also managed
to cut back on cheese and often uses soy replacements on her whole grain sandwiches and in
cooking. That took some getting used to, but she figures her family’s health is worth it. Soy
and rice milk have replaced regular milk on her organic raisin bran in the morning. Jane feels
proud, that like the National food guidelines recommend, her diet is higher in fiber, whole
grains, fruits and vegetables and lower in fat.
While Jane is careful not to eat refined foods, she will admit to a couple of weaknesses. One
being corn chips, the blue organic kind, of course. Well, at least they’re whole grain and they
make a great taco salad with beans and crumbled soy burger. She also allows herself one naughty
treat a couple of nights a week when all the children are finally in bed and she has a moment’s
peace. Pepperidge Farm chocolate chip cookies are a delicious indulgence, but only a couple.
Jane’s Dilemma
For many years this type of diet worked well for Jane. She was able to maintain her figure after
her first three babies, but lately, her size 10 clothes no longer fit. She cannot figure out why
she is always bloated! Her diet is sufficiently high in fiber and constipation is not the problem.
Grains and Fruit . . . Toot, Toot, Toot!
No other way to put it delicately, it’s the gas! All this gas is becoming an embarrassing problem.
Lately, this windy, and often painful, gastric issue has become so distressing that Jane is consid-
ering doing an expensive colon cleanse.
If she gets pregnant again there will be a reason for the pooch around her middle, but right
now, a pinch test tells her it’s more than a bloated tummy. There’s a new thickness also.

 

Why, when doing your Best?
This is so frustrating for Jane. She has used a lot of self control and expertise for this sort of diet.
She’s been very careful to keep it low in fat and high in complex carbohydrates as most current
nutritionists advise. Why does her body feel like it’s wearing down? Her skin is drying out and
showing other signs of aging. Where is the energy she once enjoyed? In her recent physical
checkup, she was surprised to find that her cholesterol was too high, including the dreaded
LDL cholesterol. Her triglycerides were dangerously close to the top of the limit. She wonders
how this is possible when she is very careful to avoid cholesterol laden foods.
Recently, she even cut out her Pepperidge Farm cookies to see if that would make a dif-
ference to her struggling weight gain. The scales hardly budged. Disappointed, Jane sought
comfort by adding a third cookie to her ritual. After all, they obviously weren’t the problem.
Her cravings for sweets are often alarmingly strong. Of course, knowing Jane, candy will
not pass her lips, but she can finish off a few handfuls of dates or raisin trail mix and still crave
for more. She’s taken to making carob balls with dried fruit to help satisfy these cravings, but
is left wondering whether she will ever be a size 8-10 again.
Don’t worry, Jane, help is on the way. We’ve been you. We understand the cravings since
we spent several years eating that way. Yes, it did some damage, but God also gave food for our
healing. Many of the problems you have now can be eliminated.