Diet Linked To Non-Hodgkin's Lymphoma

On Wed, 31 Mar 2004 12:18:20 +0100, "pearl"
posted:

"Moosh" wrote in message ...
On Sun, 28 Mar 2004 14:07:22 +0100, "pearl"
posted:

So we have an increased risk observed for higher consumption
of white bread, but a significantly reduced risk observed for
dark bread - both high in carbohydrates. So it can't be the
carbohydrate in bread that increases risk, but the form in
which it's consumed- wholegrain (inc. fibre and nutrients) or
refined (stripped of fibre and valuable nutrients). 'a significantly
reduced risk was observed for a greater intake of dietary fiber'
(helps peristalsis), while white bread contributes to constipation,
so,- that improperly digested putrefying meat sits in the colon
moving through ever-so-slowly, (as opposed to moving through
at a steadyish rate), as toxins are absorbed into the bloodstream.

White breads are not all the same. Some are high fibre and all in
Australia have good levels of micronutrients.

And what toxins are absorbed from the large intestine?

Toxins produced from improperly digested animal protein.

'Carnivores have a much higher concentration of hydrochloric acid
in the stomach for break down of proteins and to kill any dangerous
bacteria. Their stomach acidity is less than or equal to pH 1 with
food in the stomach, while humans have a pH 4 to 5.
http://www.b-naturals.com/win00.htm

''According to Harper's Biochemistry, the putrefaction bacteria
in the large intestine convert amino acids from undigested protein
into toxic amines or ptomaines, such as cadaverine (from lysine),
agmatine (from arginine), tyramine (from tyroseine), putrescine
(from orithine) and histamine (from histidine). And these amines
are "powerful vasopressor substances". Tryptophan undergoes a
series of reactions to form indole and methylindole (skatole), which
produces the distinctive putrefying faecal smell of a high protein diet.
The sulphur-containing amino acids (cysteine and methionine) are
transformed into mercaptans such as ethyl and methyl mercaptan
as well as hydrogen sulphide (H2S). All these compounds are very
poisonous and unpleasant. Phosphatidylcholine, only found in meats,
breaks down into choline and the related toxic amines such as neurine. ..

.. plant protein is less digestible .. because it is found in the tough
cellulose walls of plant cells which pass through the gut undigested
if not sufficiently masticated. These proteins are not available as
soil for putrefying bacteria in the bowel. Animal protein wastes are
highly bioavailable to putrefying bowel bacteria since they have no
cellulose cell wall.'
http://web.archive.org/web/200304180...mc/protein.htm

'Because waste products such as hydrogen sulfide, ammonia,
histamines, phenols and indoles are toxic, the body's defense
mechanisms try to eliminate them by releasing neutrophils (a
type of leukocyte, or white corpuscle). These neutrophils
produce active oxygen, oddball oxygen molecules that are
capable of scavenging disintegrating tissues by gathering
electrons from the molecules of toxic cells.

Problems arise, however, when too many of these active oxygen
molecules, or free radicals, are produced in the body. They are
extremely reactive and can also attach themselves to normal, healthy
cells and damage them genetically. These active oxygen radicals steal
electrons from normal, healthy biological molecules. This electron
theft by active oxygen oxidizes tissue and can cause disease.

OXODIZED TISSUE LEADS TO:

Liver - Hepatitis, cirrhosis, cancer

Pancreas - Pancreatitis, diabetes, cancer

Kidney - Nephritis, nephrosis, cancer

http://www.thewolfeclinic.com/alkalinewater.html



You missed the point again. Where does it say that these things are
absorbed through the wall of the large intestine?

On Wed, 31 Mar 2004 17:11:22 +0100, "pearl"
posted:

unhinged "usual suspect" wrote in message ...

pearl wrote:
So we have an increased risk observed for higher consumption
of white bread, but a significantly reduced risk observed for
dark bread - both high in carbohydrates. So it can't be the
carbohydrate in bread that increases risk, but the form in
which it's consumed- wholegrain (inc. fibre and nutrients) or
refined (stripped of fibre and valuable nutrients). 'a significantly
reduced risk was observed for a greater intake of dietary fiber'
(helps peristalsis), while white bread contributes to constipation,
so,- that improperly digested putrefying meat sits in the colon
moving through ever-so-slowly, (as opposed to moving through
at a steadyish rate), as toxins are absorbed into the bloodstream.

White breads are not all the same. Some are high fibre and all in
Australia have good levels of micronutrients.

And what toxins are absorbed from the large intestine?

Toxins produced from improperly digested animal protein.

Bacteria in the large intestine create byproducts regardless of what's being
digested. That's part of metabolism whether the organism is single-celled like
those bacteria or multi-celled like humans.

See below.

'Carnivores have a much higher concentration of hydrochloric acid
in the stomach for break down of proteins and to kill any dangerous
bacteria. Their stomach acidity is less than or equal to pH 1 with
food in the stomach, while humans have a pH 4 to 5.
http://www.b-naturals.com/win00.htm

Berte's Holistic Products for Dogs and Cats??? WTF kind of source is that,
Lesley? BTW, update your source. The link you provided redirects to a news page
on that site.

No matter. Show otherwise if you can.

''According to Harper's Biochemistry, the putrefaction bacteria
in the large intestine convert amino acids from undigested protein
into toxic amines or ptomaines, such as cadaverine (from lysine),
agmatine (from arginine), tyramine (from tyroseine), putrescine
(from orithine) and histamine (from histidine). And these amines
are "powerful vasopressor substances". Tryptophan undergoes a
series of reactions to form indole and methylindole (skatole), which
produces the distinctive putrefying faecal smell of a high protein diet.
The sulphur-containing amino acids (cysteine and methionine) are
transformed into mercaptans such as ethyl and methyl mercaptan
as well as hydrogen sulphide (H2S). All these compounds are very
poisonous and unpleasant. Phosphatidylcholine, only found in meats,
breaks down into choline and the related toxic amines such as neurine. ..

.. plant protein is less digestible .. because it is found in the tough
cellulose walls of plant cells which pass through the gut undigested
if not sufficiently masticated. These proteins are not available as
soil for putrefying bacteria in the bowel. Animal protein wastes are
highly bioavailable to putrefying bowel bacteria since they have no
cellulose cell wall.'
http://web.archive.org/web/200304180...mc/protein.htm

Note to other groups: Lesley (aka "pearl") often resorts to this VEGAN
MOTORCYCLIST website for support of her claims. It lacks scientific credibility,
and so does she.

Ad hominem. Show otherwise if you can.

'Because waste products such as hydrogen sulfide, ammonia,
histamines, phenols and indoles are toxic, the body's defense
mechanisms try to eliminate them by releasing neutrophils (a
type of leukocyte, or white corpuscle). These neutrophils
produce active oxygen, oddball oxygen molecules that are
capable of scavenging disintegrating tissues by gathering
electrons from the molecules of toxic cells.

Problems arise, however, when too many of these active oxygen
molecules, or free radicals, are produced in the body. They are
extremely reactive and can also attach themselves to normal, healthy
cells and damage them genetically. These active oxygen radicals steal
electrons from normal, healthy biological molecules. This electron
theft by active oxygen oxidizes tissue and can cause disease.

OXODIZED TISSUE LEADS TO:

Liver - Hepatitis, cirrhosis, cancer

Pancreas - Pancreatitis, diabetes, cancer

Kidney - Nephritis, nephrosis, cancer

http://www.thewolfeclinic.com/alkalinewater.html

As President of the North American Institute for the Advancement of
Colon Therapy and owner of his own clinic for the past 25 years, Dr.
Wolfe has developed a self-help strategy for health regeneration that is
on the leading edge of today's holistic health care field....

Dr. Wolfe holds a PhD in Nutritional Philosophy, and a Doctorate in
Homeopathic Acupuncture. He is a Registered Massage Therapist, Deep
Muscle Therapist, Certified Colon Therapist, and Nutritional Consultant.
As well, for the past 14 years, he has operated a Correspondence School
for Deep Tissue Massage.

Ad hominem. Show otherwise if you can.

*Quack! Quack! Quack! Quack! Quack! Quack! Quack!*

goes the Quackpot.



Your repeated "show otherwise" assumes that your nonsense shows
anything.
It shows nothing, sorry. Try again with something vaguely scientific.

On Thu, 1 Apr 2004 16:24:43 +0100, "pearl"
posted:

"Moosh" wrote in message ...
On Sun, 28 Mar 2004 14:53:14 +0100, "pearl"
posted:

"Luna" wrote in message
...
In article , "pearl"
wrote:

A good quality veg*n diet would be healthier and if it's
weight that concerns you;

A vegan diet may very well be healthy for some people, maybe even for me.
I used to be semi-vegetarian, I ate fish but not too frequently. Anyway,
the problem was that I ate too much pasta and bread on that diet,

That can happen, and when eaten in excess,

So can anything. Eating in excess is surely agreed to be a bad thing?

Aren't you just be argumentative for the sake of it?

Not at all, can't you see my point? You seem to be saying that
overeating pasta/bread (carbs) is what was causing the problems, I'm
saying that "any" excess energy intake from whatever source causes the
same problems. If I'm reading you wrong, I'm sorry.

can produce a craving
as well as allergic response (headaches, tiredness, fuzzy-headedness,
abdominal discomfort, bloating, tinnitus (referred) [especially with,
wheat-bran, shredded wheat, and weetabix, ..

Evidence? Or is this just personal opinion?

Evidence to what?

Your ipse dixit

Symptoms of allergic response to wheat,
or the part about tinnitus? The former is well known,

In a very few people, so what?

the latter
I learned during my training,

As what? I hope you are not appealing to authority?

and has been confirmed many times
during almost ten years of clinical practice.

As what?

Anecdotal I know,
but I doubt I could do any better than that in this case, sorry.

So it is meaningless? Thanks.

all of which are highly
abrasive to the colon, especially the ileo-caecal valve, situated
between the small and large intestine- just above the appendix]).

Nonsense. We've evolved to eat such things.

'All-bran' and 'weetabix' bushes? (That's 'nonsense').
We haven't evolved to eat large amounts of course grain-fibre.

Well we've certainly survived it. And that's what really counts.

because vegetables alone didn't fill me up.

Nuts, seeds, legumes, cereals, sweet fruits, roots, leafy greens, rice?

But the pasta and bread didn't fill me up either!

Wholegrain or refined?

I could eat unlimited quantities of starchy foods, seemingly,
and never feel satiated.

You may have been missing out some higher protein plant-foods.

(Were you drinking 'diet' cokes, etc?).

Eliminating those foods has made it a lot easier
to eat less, and I feel a lot better too.

For cutting out all the wheat, no doubt.

Meat is a nutritionally dense
food, meat eating animals don't need to eat nearly as frequently to survive
as plant eating animals do.

Meat is a high protein food, in fact so high that it's unhealthy for us.

More nonsense! Do you regard eggs as unhealthy?

Animal product consumption and mortality because of all
causes combined, coronary heart disease, stroke, diabetes,
and cancer in Seventh-day Adventists.

Noticed they are nearly all skinny as rakes? I have.

Snowdon DA. Division of Epidemiology, School of Public
Health, University of Minnesota, Minneapolis.

This report reviews, contrasts, and illustrates previously published
findings from a cohort of 27,529 California Seventh-day Adventist
adults who completed questionnaires in 1960 and were followed
for mortality between 1960 and 1980. Within this population, meat
consumption was positively associated with mortality because of all
causes of death combined (in males), coronary heart disease (in
males and females), and diabetes (in males). Egg consumption was
positively associated with mortality because of all causes combined
(in females), coronary heart disease (in females), and cancers of the
colon (in males and females combined) and ovary. Milk consumption
was positively associated with only prostate cancer mortality, and
cheese consumption did not have a clear relationship with any cause
of death. The consumption of meat, eggs, milk, and cheese did not
have negative associations with any of the causes of death investigated.

PMID: 3046303 [PubMed - indexed for MEDLINE]

Sorry.

Otherwise, plant foods are far richer than meat in most nutrients,
and we can obtain all the essential nutrients we require, in suitable
and balanced amounts; sans all the unhealthy anti-nutrients in meat.

What ARE you talking about?

What part isn't clear?

The assertion abour anti-nutrients in meat.

I think one of the things that gets missed in
the debate about low-carb diets is that for the people who respond well to
it, you end up eating less overall than before.

The conclusion in the in-depth documentary I saw, was that protein
satiates appetite very quickly. But you could just as easily eat plant
foods that are high in protein, such as nuts and legumes, also rice.

Potatoes are the most satiating, when you measure it scientifically.

I find a diet comprised of a variety of quality plant foods very satiating.

I agree. But that doesn't mean that a little meat shouldn't be
included in this variety.

On Thu, 1 Apr 2004 16:35:42 +0100, "pearl"
posted:

"Moosh" wrote in message news
On Sun, 28 Mar 2004 16:04:23 +0100, "pearl"
posted:

From; 'The mineral content of organic food - Rutgers University USA

Trace Elements.
Parts per million
Dry matter

Vegetable: Cobalt
Snap Beans
Organic 0.26
Non-organic 0
Cabbage
Organic 0.15
Non-organic 0
Lettuce
Organic 0.19
Non-organic 0
Tomatoes
Organic 0.63
Non-organic 0
Spinach
Organic 0.25
Non-organic 0.2

http://www.organicnutrition.co.uk/wh...whyorganic.htm


This is an extremely poor reference source.

Again- you were given a reference.

And you think that organic propaganda is a good source of unbiased
information? Try again.

The cobalt in plants depends on the cobalt in the soils. Many
conventional ag soils are rich in cobalt, and when grazing animals the
cobalt, if low, will be ammended.

'Mineral content: This may be the most important nutritional difference
between organic and regular produce since heavy use of fertilizer inhibits
absorption of some minerals, which are likely to be at lower levels to
begin with in soils that have been abused. This may be caused in part
by the lack of beneficial mycorrhizae fungi on the roots since high levels
of fertilizer tend to kill them. Standard diets tend to be low in various
minerals, resulting in a variety of problems including osteoporosis.
http://math.ucsd.edu/~ebender/Health...s/organic.html

A pathetic reference, sorry.
Above it says "may" -- but it isn't, except in organic biased
propaganda.
Assuming that conventional farmers use high levels of fertilisers and
that they abuse their soils is just as silly as assuming that organic
farmers do the same. Organic farmers are just prevented from
replenishing the nutrients that are exported in the crop.

Organic methods preclude all of this
ammendment and so, on average, organic grown will be lower in cobalt.

'The emerging nutritional crisis of B12 deficiency calls for remedial action in
the macro- as well as micro-environment. Broad-spectrum remineralization
of topsoils using crushed rock or dried seaweed from ocean areas known
to contain sufficient cobalt can reestablish mineral balances necessary for
healthy food supply able to fulfill our requirement, both direct and indirect,
for B12 .

And how much diesel are you going to burn carting seaweed to Kansas?
Using seaweed should be banned. It is unsustainable for the seaboard
environment.

The cobalt connection is especially relevant to us growing our own
food, since cobalt-deficient areas likely are well-established. Beyond promoting
remineralization to the farm community, we can adopt the practice in our gardens.'
http://www.championtrees.org/topsoil/b12coblt.htm

Crushed rock is vitually useless unless you have hundreds of years to
wait, or you crush it so fine using inordinate amounts of precious
energy.
And anyway, most organic silliness precludes quarrying of anything.
Although some allow toxic and persistent Bordeaux mixture on grape
vines Go figure. Poisons the pickers.

What is wrong with adding minuscule amounts of cobalt chloride to the
irrigation water? That's what I did when I had large fishponds.

Try a more balanced reference like USDA or similar.

It should be noted that in the UK 'organic' is the same as 'sustainable'
in the US. I'm aware that 'organic' farming in the US isn't the real deal.

Organic in the US varies from state to state. Each one has its own
ridiculous list of preclusions.
No agriculture is sustainable. The closest will be where the nutrients
are replenished as they are used up.

On Thu, 1 Apr 2004 16:37:23 +0100, "pearl"
posted:

"Moosh" wrote in message ...
On Sun, 28 Mar 2004 16:26:07 +0100, "pearl"
posted:

"jpatti" wrote in message om...
"Moosh" wrote in message . ..

Where did you see this? The local newspaper? No reputable nutritionist
has ever advocated this. They all advocate a balanced diet of
wholefoods. Well the reputable ones do.

What "balanced" means can vary tremendously depending on individuals
though.

For instance, the ADA diet is *extremely* "unbalanced" for diabetics,
yet is generally recommended by repoutable nutritionists in spite of
the fact that high blood sugars have more serious health repercussions
than any of the supposed negative effects from high dietary fat
intake.

Read this; http://www.rense.com/general45/bll.htm !

Rense? You must be joking, or desperate.

Oh well then... don't read it, .. your loss.

I've read so many silly Rense articles about aircraft vapour trails
and the like, I'll pass, thankyou.

And anyway the argument was what "balanced" meant.
Try a dictionary for that.

Nasty.

My dictionary is not nasty? I even have a couple of American ones.
Lovely books. I cherish them. Helps my poor spelling as well

"Moosh" wrote in message ...
On Wed, 31 Mar 2004 17:11:22 +0100, "pearl"
posted:

unhinged "usual suspect" wrote in message
...

pearl wrote:
So we have an increased risk observed for higher consumption
of white bread, but a significantly reduced risk observed for
dark bread - both high in carbohydrates. So it can't be the
carbohydrate in bread that increases risk, but the form in
which it's consumed- wholegrain (inc. fibre and nutrients) or
refined (stripped of fibre and valuable nutrients). 'a significantly
reduced risk was observed for a greater intake of dietary fiber'
(helps peristalsis), while white bread contributes to constipation,
so,- that improperly digested putrefying meat sits in the colon
moving through ever-so-slowly, (as opposed to moving through
at a steadyish rate), as toxins are absorbed into the bloodstream.

White breads are not all the same. Some are high fibre and all in
Australia have good levels of micronutrients.

And what toxins are absorbed from the large intestine?

Toxins produced from improperly digested animal protein.

Bacteria in the large intestine create byproducts regardless of what's being
digested. That's part of metabolism whether the organism is single-celled like
those bacteria or multi-celled like humans.

See below.

'Carnivores have a much higher concentration of hydrochloric acid
in the stomach for break down of proteins and to kill any dangerous
bacteria. Their stomach acidity is less than or equal to pH 1 with
food in the stomach, while humans have a pH 4 to 5.
http://www.b-naturals.com/win00.htm

Berte's Holistic Products for Dogs and Cats??? WTF kind of source is that,
Lesley? BTW, update your source. The link you provided redirects to a news page
on that site.

No matter. Show otherwise if you can.

''According to Harper's Biochemistry, the putrefaction bacteria
in the large intestine convert amino acids from undigested protein
into toxic amines or ptomaines, such as cadaverine (from lysine),
agmatine (from arginine), tyramine (from tyroseine), putrescine
(from orithine) and histamine (from histidine). And these amines
are "powerful vasopressor substances". Tryptophan undergoes a
series of reactions to form indole and methylindole (skatole), which
produces the distinctive putrefying faecal smell of a high protein diet.
The sulphur-containing amino acids (cysteine and methionine) are
transformed into mercaptans such as ethyl and methyl mercaptan
as well as hydrogen sulphide (H2S). All these compounds are very
poisonous and unpleasant. Phosphatidylcholine, only found in meats,
breaks down into choline and the related toxic amines such as neurine. ..

.. plant protein is less digestible .. because it is found in the tough
cellulose walls of plant cells which pass through the gut undigested
if not sufficiently masticated. These proteins are not available as
soil for putrefying bacteria in the bowel. Animal protein wastes are
highly bioavailable to putrefying bowel bacteria since they have no
cellulose cell wall.'
http://web.archive.org/web/200304180...mc/protein.htm

Note to other groups: Lesley (aka "pearl") often resorts to this VEGAN
MOTORCYCLIST website for support of her claims. It lacks scientific credibility,
and so does she.

Ad hominem. Show otherwise if you can.

'Because waste products such as hydrogen sulfide, ammonia,
histamines, phenols and indoles are toxic, the body's defense
mechanisms try to eliminate them by releasing neutrophils (a
type of leukocyte, or white corpuscle). These neutrophils
produce active oxygen, oddball oxygen molecules that are
capable of scavenging disintegrating tissues by gathering
electrons from the molecules of toxic cells.

Problems arise, however, when too many of these active oxygen
molecules, or free radicals, are produced in the body. They are
extremely reactive and can also attach themselves to normal, healthy
cells and damage them genetically. These active oxygen radicals steal
electrons from normal, healthy biological molecules. This electron
theft by active oxygen oxidizes tissue and can cause disease.

OXODIZED TISSUE LEADS TO:

Liver - Hepatitis, cirrhosis, cancer

Pancreas - Pancreatitis, diabetes, cancer

Kidney - Nephritis, nephrosis, cancer

http://www.thewolfeclinic.com/alkalinewater.html

As President of the North American Institute for the Advancement of
Colon Therapy and owner of his own clinic for the past 25 years, Dr.
Wolfe has developed a self-help strategy for health regeneration that is
on the leading edge of today's holistic health care field....

Dr. Wolfe holds a PhD in Nutritional Philosophy, and a Doctorate in
Homeopathic Acupuncture. He is a Registered Massage Therapist, Deep
Muscle Therapist, Certified Colon Therapist, and Nutritional Consultant.
As well, for the past 14 years, he has operated a Correspondence School
for Deep Tissue Massage.

Ad hominem. Show otherwise if you can.

*Quack! Quack! Quack! Quack! Quack! Quack! Quack!*

goes the Quackpot.



Your repeated "show otherwise" assumes that your nonsense shows
anything.
It shows nothing, sorry. Try again with something vaguely scientific.

"Moosh" wrote in message ...
On Wed, 31 Mar 2004 12:18:20 +0100, "pearl"
posted:

"Moosh" wrote in message ...
On Sun, 28 Mar 2004 14:07:22 +0100, "pearl"
posted:

So we have an increased risk observed for higher consumption
of white bread, but a significantly reduced risk observed for
dark bread - both high in carbohydrates. So it can't be the
carbohydrate in bread that increases risk, but the form in
which it's consumed- wholegrain (inc. fibre and nutrients) or
refined (stripped of fibre and valuable nutrients). 'a significantly
reduced risk was observed for a greater intake of dietary fiber'
(helps peristalsis), while white bread contributes to constipation,
so,- that improperly digested putrefying meat sits in the colon
moving through ever-so-slowly, (as opposed to moving through
at a steadyish rate), as toxins are absorbed into the bloodstream.

White breads are not all the same. Some are high fibre and all in
Australia have good levels of micronutrients.

And what toxins are absorbed from the large intestine?

Toxins produced from improperly digested animal protein.

'Carnivores have a much higher concentration of hydrochloric acid
in the stomach for break down of proteins and to kill any dangerous
bacteria. Their stomach acidity is less than or equal to pH 1 with
food in the stomach, while humans have a pH 4 to 5.
http://www.b-naturals.com/win00.htm

''According to Harper's Biochemistry, the putrefaction bacteria
in the large intestine convert amino acids from undigested protein
into toxic amines or ptomaines, such as cadaverine (from lysine),
agmatine (from arginine), tyramine (from tyroseine), putrescine
(from orithine) and histamine (from histidine). And these amines
are "powerful vasopressor substances". Tryptophan undergoes a
series of reactions to form indole and methylindole (skatole), which
produces the distinctive putrefying faecal smell of a high protein diet.
The sulphur-containing amino acids (cysteine and methionine) are
transformed into mercaptans such as ethyl and methyl mercaptan
as well as hydrogen sulphide (H2S). All these compounds are very
poisonous and unpleasant. Phosphatidylcholine, only found in meats,
breaks down into choline and the related toxic amines such as neurine. ..

.. plant protein is less digestible .. because it is found in the tough
cellulose walls of plant cells which pass through the gut undigested
if not sufficiently masticated. These proteins are not available as
soil for putrefying bacteria in the bowel. Animal protein wastes are
highly bioavailable to putrefying bowel bacteria since they have no
cellulose cell wall.'
http://web.archive.org/web/200304180...mc/protein.htm

'Because waste products such as hydrogen sulfide, ammonia,
histamines, phenols and indoles are toxic, the body's defense
mechanisms try to eliminate them by releasing neutrophils (a
type of leukocyte, or white corpuscle). These neutrophils
produce active oxygen, oddball oxygen molecules that are
capable of scavenging disintegrating tissues by gathering
electrons from the molecules of toxic cells.

Problems arise, however, when too many of these active oxygen
molecules, or free radicals, are produced in the body. They are
extremely reactive and can also attach themselves to normal, healthy
cells and damage them genetically. These active oxygen radicals steal
electrons from normal, healthy biological molecules. This electron
theft by active oxygen oxidizes tissue and can cause disease.

OXODIZED TISSUE LEADS TO:

Liver - Hepatitis, cirrhosis, cancer

Pancreas - Pancreatitis, diabetes, cancer

Kidney - Nephritis, nephrosis, cancer

http://www.thewolfeclinic.com/alkalinewater.html



You missed the point again. Where does it say that these things are
absorbed through the wall of the large intestine?

'AUTOINTOXICATION: any factor that lengthens the transit
time of food in the large bowel increases gas, putrefaction and
constipation. '
http://www.arts.uwaterloo.ca/~sreinis/digest15.html

' The abnormal toxins which cause disease when they overload
the liver and kidneys and pollute the blood and milieu interieur a
....
Last , and probably the most harmful--various acids and toxins
produced in the colon by bacterial putrification of improperly
digested remnants of cooked, high-fat, high-protein food which
enter the bloodstream in the water reabsorbed from the colon
back into the circulation.
...
The most poisonous form of toxemia, however, originates
in the colon (large bowel) because of constipation, which on
the Western diet is unavoidable due to a lack of dietary fiber.
It must be understood that a person can be "as regular as
clockwork" and still be constipated. On a natural diet of
mainly fruit and vegetables (raw), low in protein and fat, the
indigestible cellulose remnants are quickly processed for
elimination on reaching the colon by the normal aerobic
bacteria there and are then readily defecated, having made the
entire transit of the digestive tract in about twenty-four hours.
However, when the undigested remnants of a high-fat,
high-protein diet arrive in the colon they are difficult to break
down further, and the normal aerobic bacteria must change in
form to an anaerobic form which putrefies the remnants and
produces different acids and toxic chemicals. Because meat,
chicken, fish, dairy products and refined carbohydrates are
completely lacking in fiber, the process is slow moving. Thus
the "transit time" of the Western diet is about seventy-two
hours instead of twenty-four, giving the potent toxins ample
time to be absorbed into the body by way of the bile
circulation and to set up the irritation which leads to
appendicitis and bowel cancer. ..'
http://www.soilandhealth.org/02/0201...020122ch3.html

Nitrogen waste products
.... Certain compounds that are produced in the digestion of the food
are toxic and cause harm in different tissues. When there is intestinal
dysbiosis these compounds are found in high quantities. Probiotics
will reduce the dysbiosis and thereby the accumulation of toxic waste
products. When protein is digested through the action of these
harmful intestinal micro-organisms, directly or indirectly, a variety of
nitrogen waste products will be produced, such as ammonia, urea,
indols, phenols, nitrites and nitrosamines. These toxic items could in
a later sequence influence the outcome of different unhealthy conditions,
such as chronic diseases where the immune system is seriously involved.
They also promote the development of polyarthritis and skin diseases.
Normally the liver is able to detoxify all these toxins. However, if the
load is heavy and prolonged, the liver will not be able to cleanse
completely.

Detoxification and retoxification
Certain beneficial bacteria are able to neutralise toxic metabolites.
This is called detoxification. The opposite is retoxification. It is
conversion of non-harmful products to harmful ones. Probiotics
reduce the pH in the intestine causing the activity of the coliform
putrefactive bacteria, such as bacteroides and clostridia to be
inhibited. The production of their metabolites will then be reduced.
Additionally the absorption of these is impaired, resulting in them
being excreted in the faeces.

Conjugation and deconjugation
One of the methods the liver uses is to neutralise toxins by
conjugating them with glucuronic acid, thereby creating glucuronides.
This process is called conjugation. When these are excreted from
the gallbladder out into the intestine, it is given the capability to get
rid of toxins. When there is a dysbiotic condition in the intestine,
certain bacterias improve their ability to digest these conjugates.
This is called deconjugation. The toxins are reabsorbed into the
blood. The result is retoxification.'
http://www.positivehealth.com/permit...th/probiot.htm

Asia Pacific J Clin Nutr (1996) Vol5, No 1: 2-9
Intestinal flora and human health
Tomotari Mitsuoka, DVM, PhD
Professor Emeritus, The University of Tokyo, Japan
...
Other intestinal bacteria produce substances that are harmful to
the host, such as putrefactive products, toxins and carcinogenic
substances. When harmful bacteria dominate in the intestines,
essential nutrients are not produced and the level of harmful
substances rises. These substances may not have an immediate
detrimental effect on the host but they are thought to be
contributing factors to ageing, promoting cancer, liver and kidney
disease, hypertension and arteriosclerosis, and reduced immunity.
Little is known regarding which intestinal bacteria are responsible
for these effects. A number of factors can change the balance of
intestinal flora in favour of harmful bacteria. These include
peristalsis disorders, surgical operations of stomach or small
intestine, liver or kidney diseases, pernicious anaemia, cancer,
radiation or antibiotic therapies, immune disorders, emotional
stress, poor diet and ageing.
.....
The intestinal flora may play an important role in the causation
of cancer and ageing

Dietary factors are considered important environmental risk
determinants for colorectal cancer development. From
epidemiological observations, a high fat intake is associated
positively and a high fibre intake negatively with colorectal cancer.
This is thought to occur by the following mechanisms. From food
components in the gastrointestinal tract, organisms produce
various carcinogens from the dietary components and endogenous
substances, detoxify carcinogens, or enhance the host's immune
function, which results in changes in the incidence of cancers. The
ingestion of large amounts of animal fat enhances bile secretion,
causing an increase in bile acid and cholesterol in the intestine.
These increased substances are converted by intestinal bacteria
into secondary bile acids, their derivatives, aromatic polycyclic
hydrocarbons, oestrogen and epoxides derivatives that are
related to carcinogenesis. Various tryptophan metabolites (indole,
skatole, 3-hydroxykinurenine, 3-hydroxyanthranilic acid, etc.)
phenols, amines, and nitroso compounds produced by intestinal
bacteria from protein also participate in carcinogenesis (Fig. 5).
...
Figure 5. Relationships among diet, intestinal bacteria and cancer.

Recent epidemiological studies have revealed that insufficient intake
of dietary fibre is associated with high incidences of Western
diseases such as colorectal cancer, obesity, heart disease, diabetes,
and hypertension. Ingested dietary fibre causes increased volume
of faeces, dilution of noxious substances, and shortening of the
transit time of intestinal contents, resulting in early excretion of
noxious substances such as carcinogens produced by intestinal
bacteria. '
http://elecpress.monash.edu.au/APJCN.../51p02.htm#top

"Moosh" wrote in message ...
On Thu, 1 Apr 2004 16:24:43 +0100, "pearl"
posted:

"Moosh" wrote in message ...
On Sun, 28 Mar 2004 14:53:14 +0100, "pearl"
posted:

"Luna" wrote in message
...
In article , "pearl"
wrote:

A good quality veg*n diet would be healthier and if it's
weight that concerns you;

A vegan diet may very well be healthy for some people, maybe even for me.
I used to be semi-vegetarian, I ate fish but not too frequently. Anyway,
the problem was that I ate too much pasta and bread on that diet,

That can happen, and when eaten in excess,

So can anything. Eating in excess is surely agreed to be a bad thing?

Aren't you just be argumentative for the sake of it?

Not at all, can't you see my point? You seem to be saying that
overeating pasta/bread (carbs) is what was causing the problems, I'm
saying that "any" excess energy intake from whatever source causes the
same problems. If I'm reading you wrong, I'm sorry.

S'ok.

What I'm saying is that ongoing excess consumption of wheat
will often precipitate a wheat-specific allergic response. Eating
anything in excess may result in some problems as well, I agree.

can produce a craving
as well as allergic response (headaches, tiredness, fuzzy-headedness,
abdominal discomfort, bloating, tinnitus (referred) [especially with,
wheat-bran, shredded wheat, and weetabix, ..

Evidence? Or is this just personal opinion?

Evidence to what?

Your ipse dixit

Symptoms of allergic response to wheat,
or the part about tinnitus? The former is well known,

In a very few people, so what?

You admit it's not just my ipse dixit then.

the latter
I learned during my training,

As what?

As a reflexologist.

I hope you are not appealing to authority?

No, just answering your question 'Evidence? Or is this
just personal opinion?'.

and has been confirmed many times
during almost ten years of clinical practice.

As what?

A reflexologist.

Anecdotal I know,
but I doubt I could do any better than that in this case, sorry.

So it is meaningless? Thanks.

It might be meaningless to you. Probably not to the tinnitus-suffering
all-bran/weetabix/shredded-wheat eating folks reading this though.

all of which are highly
abrasive to the colon, especially the ileo-caecal valve, situated
between the small and large intestine- just above the appendix]).

Nonsense. We've evolved to eat such things.

'All-bran' and 'weetabix' bushes? (That's 'nonsense').
We haven't evolved to eat large amounts of course grain-fibre.

Well we've certainly survived it. And that's what really counts.

'Survived it' in what sense? As a species?

We're discussing individual's health, not surviving as a species.

because vegetables alone didn't fill me up.

Nuts, seeds, legumes, cereals, sweet fruits, roots, leafy greens, rice?

But the pasta and bread didn't fill me up either!

Wholegrain or refined?

I could eat unlimited quantities of starchy foods, seemingly,
and never feel satiated.

You may have been missing out some higher protein plant-foods.

(Were you drinking 'diet' cokes, etc?).

Eliminating those foods has made it a lot easier
to eat less, and I feel a lot better too.

For cutting out all the wheat, no doubt.

Meat is a nutritionally dense
food, meat eating animals don't need to eat nearly as frequently to survive
as plant eating animals do.

Meat is a high protein food, in fact so high that it's unhealthy for us.

More nonsense! Do you regard eggs as unhealthy?

Animal product consumption and mortality because of all
causes combined, coronary heart disease, stroke, diabetes,
and cancer in Seventh-day Adventists.

Noticed they are nearly all skinny as rakes? I have.

Funny that, because many of them aren't vegetarians!

Snowdon DA. Division of Epidemiology, School of Public
Health, University of Minnesota, Minneapolis.

This report reviews, contrasts, and illustrates previously published
findings from a cohort of 27,529 California Seventh-day Adventist
adults who completed questionnaires in 1960 and were followed
for mortality between 1960 and 1980. Within this population, meat
consumption was positively associated with mortality because of all
causes of death combined (in males), coronary heart disease (in
males and females), and diabetes (in males). Egg consumption was
positively associated with mortality because of all causes combined
(in females), coronary heart disease (in females), and cancers of the
colon (in males and females combined) and ovary. Milk consumption
was positively associated with only prostate cancer mortality, and
cheese consumption did not have a clear relationship with any cause
of death. The consumption of meat, eggs, milk, and cheese did not
have negative associations with any of the causes of death investigated.

PMID: 3046303 [PubMed - indexed for MEDLINE]

Have you taken note of that?

Otherwise, plant foods are far richer than meat in most nutrients,
and we can obtain all the essential nutrients we require, in suitable
and balanced amounts; sans all the unhealthy anti-nutrients in meat.

What ARE you talking about?

What part isn't clear?

The assertion abour anti-nutrients in meat.

Yes. I really should have written 'components' instead.

I think one of the things that gets missed in
the debate about low-carb diets is that for the people who respond well to
it, you end up eating less overall than before.

The conclusion in the in-depth documentary I saw, was that protein
satiates appetite very quickly. But you could just as easily eat plant
foods that are high in protein, such as nuts and legumes, also rice.

Potatoes are the most satiating, when you measure it scientifically.

I find a diet comprised of a variety of quality plant foods very satiating.

I agree. But that doesn't mean that a little meat shouldn't be
included in this variety.

'In short, disease rates were significantly associated within a range
of dietary plant food composition that suggested an absence of a
disease prevention threshold. That is, the closer a diet is to an all-plant
foods diet, the greater will be the reduction in the rates of these diseases.'
http://www.news.cornell.edu/releases...sis_paper.html

OBSERVED-TO-EXPECTED CORONARY
HEART DISEASE MORTALITY IN ADVENTIST MEN
Total Vegetarians 14%
Lacto-Ovo-Vegetarians 39%
Meat Users 56%
Phillips et al. (Amer. J. of Clinical Nutrition, 1978, 31: S191-S198)

RELATIVE risk of breast cancer among Japanese woman
Meat Eggs Butter/cheese
less than once per week 1.0 1.0 1.0
2-4 times per week 2.55 1.91 2.10
almost daily 3.83 2.86 3.23
(from a paper by Hirayama cited in John Scharffenberg's
"Problems with Meat", 1989)

"Moosh" wrote in message ...
On 30 Mar 2004 08:20:22 -0800, (jpatti) posted:
..
There are archeological studies indicating humans were much healthier
prior to the development of agriculture...

Some were, some weren't. Archeological evidence is very sparse and
often contradictory in my experience

on a much lower-carb diet.

Whoa! Some ate a lot of meat and some ate little. Some ate lots of
fish some ate little or none. Most gathered seeds and fruits and
juices and tubers....

Larger skeletons, better tetth, stuff of that sort.

In some, and not in others.

'Anthropologically speaking, humans were high consumers of calcium
until the onset of the Agricultural Age, 10,000 years ago. Current calcium
intake is one-quarter to one-third that of our evolutionary diet and, if we
are genetically identical to the Late Paleolithic Homo sapiens, we may be
consuming a calcium-deficient diet our bodies cannot adjust to by
physiologic mechanisms.

The anthropological approach says, with the exception of a few small
changes related to genetic blood diseases, that humans are basically
identical biologically and medically to the hunter-gatherers of the late
Paleolithic Era.17 During this period, calcium content of the diet was
much higher than it is currently. Depending on the ratio of animal to
plant foods, calcium intake could have exceeded 2000 mg per day.17
Calcium was largely derived from wild plants, which had a very high
calcium content; animal protein played a small role, and the use of dairy
products did not come into play until the Agricultural Age 10,000 years
ago. Compared to the current intake of approximately 500 mg per day
for women age 20 and over in the United States,18 hunter-gatherers had
a significantly higher calcium intake and apparently much stronger bones.
As late as 12,000 years ago, Stone Age hunters had an average of
17-percent more bone density (as measured by humeral cortical
thickness). Bone density also appeared to be stable over time with
an apparent absence of osteoporosis.17

High levels of calcium excretion via renal losses are seen with both
high salt and high protein diets, in each case at levels common in the
United States.10,11
..
The only hunter-gatherers that seemed to fall prey to bone loss
were the aboriginal Inuit (Eskimos). Although their physical
activity level was high, their osteoporosis incidence exceeded
even present-day levels in the United States. The Inuit diet was
high in phosphorus and protein and low in calcium.20

http://www.thorne.com/altmedrev/full...alcium4-2.html

'Ethnographic parallels with modern hunter-gatherer communities have
been taken to show that the colder the climate, the greater the reliance
on meat. There are sound biological and economic reasons for this, not
least in the ready availability of large amounts of fat in arctic mammals.
From this, it has been deduced that the humans of the glacial periods
were primarily hunters, while plant foods were more important during
the interglacials. '
http://www.phancocks.pwp.blueyonder..../devensian.htm

pearl wrote:
...
the latter
I learned during my training,

As what?

As a reflexologist.

You call that stuff you learned from foot-rubbing hippies "training"? LMAO!!!!!

...
and has been confirmed many times
during almost ten years of clinical practice.

As what?

A reflexologist.

LMAO! That's not "clinical practice," you pensioner-rolling charlatan.

...