Résultats lu par "Kelly Gregg" dans Toutes les catégories

This is a short article on A2 milk. Many of you have no idea what this is, and why should you. If you go to the milk section in the supermarkets, there are now about 50 different types of milk. One of these is A2 milk. I say one of these, but you could have low-fat A2 milk or chocolate A2 milk, or something else. The significance of A2 milk is that these cows produce casein, which is milk protein, that does not result in beta-casomorphin-7 (BCM-7) being generated from the digestion of this milk protein.

In the book Diet and Health, I explained what brought us to our current state of 40 percent obesity in the Western world. My goal is to prevent type 2 diabetes, and to do that, I have to prevent obesity. I compared our historical diet to the modern Western diet, and showed how the modern diet has induced insulin resistance. I offered treatment for those who are obese or have pre-diabetes. I then described the various maintenance diets. If you already have type 2 diabetes, I can help you control it.

This book is about the new weight loss medications, the incretins, and their role in weight loss. Weight loss starts with not getting fat to begin with.

I decided on a 28-day fast both to lose a little weight and to make some expert observations that I had not seen reflected in other studies on fasting. I did not do any blood work or change my lifestyle. I have been practicing the advice I give everyone: by fasting 12 hours from your last meal of the day to your first of the next day. I also practice intermittent fasting two days a week. This has produced epigenetic changes in my metabolism such that I will compensate for no food intake more rapidly than others. No matter: After a few days, everyone will end up like me.

Today, those on the modern Western diet have over a 40 percent incidence of diabetes, prediabetes, and obesity. Not only in the United States, but everywhere this diet has been adopted. The goal for you is to prevent type 2 diabetes by getting you on the right diet. This is not an easy task and this audiobook is a compilation of five smaller books.

Currently there is over a 40 percent incidence of obesity, prediabetes, and type 2 diabetes in the United States and numerous other countries who eat the modern Western diet. My goal was to prevent these. I will advise the food engineer - the person who buys the food, makes the menu, prepares and serves the food - how to adapt to food shortage with the goal of keeping hunger to a minimum while keeping the general recommendations for a good diet intact. I will explain the drivers of hunger in your body and how best to reduce them with what food you have.

The food engineer needs a little more information on these topics. The modern Western diet is heavy on fructose from sucrose, high fructose corn syrup, and fruit. We are becoming more aware of how this impacts insulin resistance and metabolic syndrome, as well as the gut biome. I am not anti-fruit, but anyone advising you to eat fruit everyday is just wrong. Fruit juice is a processed food and perhaps should be limited. I have already discussed how soybean affects our omega 6 omega 3 ratio; now let us learn what else it does.

Women live longer than men. This is true in most societies. Most people want to live long and be healthy till they die. This is not true for dementia. Women have a higher prevalence of dementia than men, primarily because they live longer. There is really no treatment other than preventions; I will give you some suggestions on how you may be able to prevent dementia. It will not cost you anything, except I hope you buy my book, Women Living Longer with Dementia, for more details.

I have spent some time discussing the modern western diet, and how it contributes to many of our increasing diseases. I am now going to start addressing the person who makes the food. Not only makes it, but figures out the menu, buys the food, prepares the food, determines how much food to prepare, ensures food safety, stores the food, and, if necessary, prepares snacks. It is a full time job. And by the end of this audiobook, listeners will be a food expert.

The subject of bread and its historical significance in the diet of man required its own book. As we all have noticed, Western civilization obesity and diabetes rates have been rising over the last 70 years. I have addressed the reason why in my previous books and have advised a lifelong maintenance diet for the entire family I believe will enhance the families chances for health and prevent some of these nutritional diseases instead of merely treating them.

I am still addressing the food engineer. As I have discussed in my book, Diet and Health, the food engineer is the key to a successful maintenance diet. I will discuss cholesterol, omega-3, and omega-6 fatty acids, as well as saturated and unsaturated fat. The engineer needs a basic knowledge of these subjects, as she will be shopping about 1,000 times in the next 20 years. She is the family expert on diet and health.

I am now addressing the food engineer. You must listen to the previous book to know what I am talking about. This person is responsible for implementing the maintenance diet. I am giving more details and advice. I have to teach a great many things, as this individual will be managing this diet for the next 50 years. Most of my book, Diet and Health, is addressed to this individual.

Bread occupies a special place in the history of mankind. For thousands of years, it was a mainstay of the Western diet and is mentioned about 400 times in the Bible. It was used to prevent famine, and it appeared that man could live on bread alone. I do not believe that in the modern Western diet this is true. Look at the label on modern bread. Now there are about 20 different ingredients. I will tell you about modern bread and what is in it. This may change the way you buy or make bread.

Parkinson's and Alzheimer's are both increasing in incidence. Many have connected these diseases to the gut biome and type two diabetes. Listen to some information that may make you think twice about fasting.

This is part of the series on health topics. I have actually included this as a chapter in my book Diet and Health. This is an interesting example of a therapeutic fast in which a person lost 276 pounds in 382 days. A clinical case study was reported in a journal on this subject as clinical data was gathered throughout the fast. This fast provides much insight into long therapeutic fasts. Let me remind you, you do not fast unless you have fat stores.

This is part of the series Diet and Health. It covers the basics of fasting, part of the normal homeostasis of your body and an essential part of the renewal of the cells in your body. I will talk you into fasting for at least 12 hours between the last meal of the day and the first of the next. Most of you will also fast for 24 hours, just to see what it is like. I will convince some of you to eat supper on Sunday, then not eat until breakfast on Tuesday. We are not doing this to lose weight, but rather to maintain health and weight.

This will explain what we mean by stem cell therapy. This was designed to be a presentation to an audience of mainly healthcare providers to interest them in participating in clinical trials on an instrument that obtains the product. It introduces what stem cell therapy is, what it contains, and how it relates to stem cells. The general population will get a good idea as to what we mean when we talk about regenerative treatment using stem cells.

Fasting can be used to help treat some diseases. I will tell you a little about rheumatoid arthritis, but mainly demonstrate how fasting can be used to treat someone with prediabetes. As most of you know by now, this is a chapter in my audiobook Fasting and Disease.

In the western culture we now have a 40 percent incidence of obesity, prediabetes, and Type 2 diabetes. I have written books explaining how this happened, how to prevent it, and how to manage it. I realized this was incomplete as now we have over 30 percent of children with obesity. Fat newborns have an increased risk of eventual development of obesity and subsequent type two diabetes.

We now have 40 percent of our population with diabetes, prediabetes, and obesity. Something is wrong. For about the last 5000 years, we have not had this epidemic of these metabolic diseases. What happened? For me to explain that to you, I must teach you some metabolism and nutrition. I fully expect you to have common sense, but technical knowledge is not required. I will explain what you need to know.