The Science of Health Index: G

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The most up to date collection of scientifically based health facts. Includes simple to understand definitions and complete references
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G
...anti-nutrients, psychoactive substances, and other non-gluten agents discovered in cereals that can damage the human intestinal wall.
Reference: Dangerous Grains, James Braly, M.D., and Ron Hoggan, M.A., Penguin Putnam, Inc., 2002, ISBN: 1-58333-129-8. Genetic Modification Glucogenesis: (also see Carbohydrates) Glucose: (also see Sugar, Carbohydrates, Pancreas and Diabetes) Gluten Glycemic Index: (also see Diets) Gout Grains: (also see Digestion, Fiber and Food Additives) Growing Methods: (also see Minerals)

Genetic Modification (GM):

"Genetically modified crops were introduced 10 years ago, but 2005 saw plenty of evidence that the technology was introduced long before the science was ready" Jeffrey Smith
GM Deaths:

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The Science of Health Index: G "At a conference in October [2005], a leading scientist from Russian Academy of Sciences reported that more than half (55.6%) of the offspring of rats fed GM soy died within three weeks. By contrast, only 9% of rats died whose mothers were fed non-GM soy." Reference: 2005, A Scary Year for Genetically Engineered Crops, by Jeffrey Smith, News With Views.com, March 5, 2006 - See Jeffrey Smith, Most Offspring Died When Mother Rats Ate Genetically Engineered Soy. "Medical reports from India say that farm workers handling Monsanto's GM cotton developed moderate to serious allergic reactions, forcing some to the hospital. There were also reports that numerous animals died after eating Bt cottonseed. Reference: 2005, A Scary Year for Genetically Engineered Crops, by Jeffrey Smith, News With Views.com, March 5, 2006 - Bt cotton causing allergic reaction in MP; webindia 123.com, cattle dead, Ghopal, Nov. 23, 2005. Physical changes: Intestinal changes were found in rats caused by eating GM potatoes. Reference: Scientist Arpad Pusztai, Rowett Research Institute in Aberdeen UK. "In June [2005] a German court ordered Monsanto to make a study public, in which rats fed GM corn developed kidney inflammation, altered blood cell counts and organ lesions. These and other changes suggested possible allergies, infections, toxins, anemia or blood pressure problems. The rats were fed corn genetically engineered to produce a pesticide called Bttoxin... Bt crops create reactions similar to chemical pesticides." Reference: 2005, A Scary Year for Genetically Engineered Crops, by Jeffrey Smith, News With Views.com, March 5, 2006 - See Jeffrey Smith Genetically Modified Peas Caused Dangerous Immune Response in Mice. (It's just incredible to me that ANYONE would think creating a GM food of ANY kind that produced a pesticide would EVER be safe to consume!) GM and milk: rbGH genetically engineered bovine growth hormone. This hormone is given to cows to increase the volume of milk they produce. Reference: Milk The Deadly Poison, Robert Cohen, Argus Publishing Inc., 301 Sylvan Ave., Englewood Cliffs N.J. 07632, ISBN: 0965919609, Dairy Education Board. DNA not in control: Molecular biologists, as well as the press, use verbs like "control", "program" or "determine" when speaking about what genes or DNA do. These are all inappropriate because they assign far too active a role to DNA. The fact is that DNA doesn't do anything; it is a remarkably inert molecule. It just sits in our cells and waits for other molecules to interact with it. Reference: Exploding the Gene Myth, pg. 11.

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The Science of Health Index: G More Concern over GM foods: Many are not aware that genetically modified food is funded by drug companies like Pharmacia and large, well-known corporations such as tobacco giant Phillip Morris, which owns Kraft Foods. Concern over the use of these altered foods has grown among many well-respected scientists, as the effects of such foods are virtually unknown. Reference: Copyright Dr. Joseph Mercola, 2003. All Rights Reserved. www.mercola.com

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Glucogenesis:
Glucogenesis is the production of glucose in the liver from non-carbohydrate precursors such as glycogenic amino acids [from animal protein and fat]. (see Carbohydrates) In other words: the formation of carbohydrates from protein and fats. With the glycerol portion of fat, the majority of amino acids (from proteins) can be easily converted into carbohydrates. Reference: Textbook of Medical Physiology, pg. 863, Arthur C. Guyton, John E. Hall, W B Saunders Co., January 15, 1996, ISBN: 0721659446. (This means Carbohydrates aren't essential - our bodies don't need carbohydrate foods to survive. Read below) There is no biological need for carbs: This is why there is no biological need for carbohydrates. The body will make the glucose (sugar) it needs from protein and natural fat. Reference: Basic Medical Biochemistry: A Clinical Approach, pg. 24, 394. Dawn B. Marks, Allan D. Marks, Colleen M. Smith, Lippincott, Williams & Wilkins, August 1996, ISBN: 068305595X.

Glucose: (also see Glucose, Carbohydrates. Sugar and Pancreas)

Glucose [carbs/sugar] is NOT the bodys preferred energy source; fatty acids are. Reference: Basic Medical Biochemistry: A Clinical Approach, pgs: 29, 145, 203, 272, 357. Dawn B. Marks, Allan D. Marks, Colleen M. Smith, Lippincott, Williams & Wilkins, August, 1996, ISBN: 068305595X. http://www.scienceofhealthindex.com/g.html 10/22/2012

The Science of Health Index: G Blood glucose levels are kept ad approximately 70 milligrams per deciliter - about 1 teaspoon in the bloodstream. Reference: Basic Medical Biochemistry, pg 483.

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Gluten:
Gluten is a protein found found in wheat, rye and barley. Reference: Archives of Internal Medicine 2003;163:286-292. Addictive properties of Gluten: Digestion of certain dietary proteins, including casein from milk and gluten from wheat - both significant sources of carbohydrates - produce opiate-like substances and activities in cell receptors. These substances are called "exorphins." Reference: Zioudrou C, et. al, "Opioid peptides derived from food proteins: the exorphins" Journal of Biological Chemistry, 1979, 254:2446 -2449. & "Food Peptides - A New Class of Hormones?" Journal of the American Medical Association, May 7, 1982, Vol. 247, No. 17, pages 2379-2380. "...gluten grains and dairy products contain morphine-like substances that affect behavior, cause learning difficulties, change emotions and moods, and cause or worsen neurological diseases. These food-derived drugs even alter how our immune system works..." Reference: Dangerous Grains, James Braly, M.D., and Ron Hoggan, M.A., Penguin Putnam, Inc., 2002, ISBN: 1-58333-129-8. Are you gluten sensitive? If you suffer from any of the following, the possibility that you are gluten sensitive may be worth investigating. - Upper respiratory tract problems such as sinusitis, "allergies", "glue ear" -Symptoms related to mal absorption of nutrients such as anemia and fatigue (lack of iron or folic acid), osteoporosis, insomnia (lack of calcium) -Bowel complaints: diarrhea, constipation, bloating and distention, spastic colon, Crohn's disease, diverticulitis -Autoimmune problems: rheumatoid arthritis, bursitis, Crohn's disease -Diseases of the nervous system: motor neuron disease, certain forms of epilepsy -Mental problems: depression, behavioral difficulties, ME, ADD Reference: The Guardian, September 17, 2002.

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Glycemic Index:
Professor Julie Miller Jones, Ph.D. (past holder of the 3M Endowed Chair in Science) at the College of St. Catherine in St. Paul Minnesota, has reviewed the current research and tells us of some important GI drawbacks. 1. [V]alues can vary as much as five-fold, depending on the food form and how it is measured. 2. The food eaten at the previous meal can also affect the glycemic response at the current meal 3. The American Diabetes Association, in their recommendation of 2002, chose NOT to include a recommendation regarding the use of the glycemic index in the treatment of diabetes. They based their position on the fact that blood sugar control and glycosylated hemoglobin [HbA1C] were not improved in many studies where glycemic index was control. Note: HbA1C is a measure of average blood sugars. The lower, the better. 4. Surprisingly, the day-to-day variation in the same subject is often greater than variation between subjects.

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The Science of Health Index: G

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It's as though the body ultimately prefers a higher GI indexed food because the lower GI food terminates with a HIGHER sugar level, a bad outcome. A complex carbohydrate and lower GI carbohydrates take just 15

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The Science of Health Index: G minutes to start hitting the bloodstream as glucose - as the chart shows. Furthermore, regardless of GI measure, it is the same amount of sugar and your pancreas or your bloodstream will not be fooled. The following quote from the article: Inconsistency between glycemic and insulinemic responses to regular and fermented milk products, shows the vast difference between the GI and II: Milk products appear insulinotropic (causing a huge insulin out pour) as judged from 3-fold to 6-fold higher insulinemic indexes than expected from the corresponding glycemic indexes. Reference: American Journal of Clinical Nutrition, Vol. 74, No. 1, 96-100, July 2001. Translation: What this means is that to keep the sugar levels a small bit lower, a HUGE amount of insulin is produced. This is very stressful on your delicate pancreas - the opposite of what we have been told. Here are some GI ratings that just don't make sense: Vanilla ice cream rates a 60 while a boiled potato rates a 63 making the potato worse than ice cream. Frosted flakes (a highly sugared product) rates a 55, which is lower than Corn Flakes at 83 or Nutri-grain at 67. Potato chips rate a low 56 while a Snickers Bar rates a low 51!

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Gout:
Gout results from deposits of needle-like crystals of uric acid in the connective tissue, joint spaces, or both. These deposits lead to inflammatory arthritis, which causes swelling, redness, heat, pain, and stiffness in the joints. Foods to minimize while suffering gout (purine rich foods): Anchovies Asparagus Crab Fish roe Herring Beans Liver Meat gravies/broth Mushrooms Mussels Peas Sardines 10/22/2012

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The Science of Health Index: G Drugs and supplements that can contribute to Gout: Diuretics Aspirin Niacin Cyclosporine (used to help avoid rejection of transplants) Levodopa (in treatment of Parkinsons Disease)

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Grains: (see Gluten, Fiber and Food Additives)

Bran is the chaff from the wheat. It was once considered a waste product. Bran is mostly non-digestible by humans and irritating to soft tissues. Bran, as with other grains, can create dependency. Wheat and Milk: block the conversion of EFAs: to PGs (Prostaglandins:). Reference: Colquhoun I, Bunday S. A lack of Essential Fatty Acids as a Possible cause of Hyperactivity in Children. Medical Hypotheses 7: 673, 1981. Recent research conducted by Loren Cordain, a researcher at Colorado State University, has also reported several anti-nutrients, psychoactive substances, and other non-gluten agents discovered in cereals that can damage the human intestinal wall. Reference: Dangerous Grains, James Braly, M.D., and Ron Hoggan, M.A., Penguin Putnam, Inc., 2002, ISBN: 1-58333-129-8.

Growing Methods:
Certified Organic - Cultivated crops grown without man-made chemicals. Many times, this certification is unavailable because this certification is a complicated and costly governmental procedure and takes significant time for the approval process. Organic - Cultivated as above but without accreditation. Wildcrafted - Grown in the wild without man-made chemicals. Many feel this produces a heartier more nutrient-rich plant than a cultivated crop. Commercially grown without pesticides. http://www.scienceofhealthindex.com/g.html 10/22/2012

The Science of Health Index: G Standard Commercially grown and processed.

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The information on this website and it's conclusions have not been evaluated by the Food and Drug Administration. Nothing herein is intended to diagnose, treat, cure, or prevent any disease. This web site is intended to be informational only and is not to be construed as medical advice. Please consult appropriate health care professionals if you are dealing with any acute or chronic health condition.

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