Unfortunately, of course, many in this nation seem to do Thanksgiving every week! Haha!

And it’s no use the rest of the Western world mocking: we kick into gear 4 weeks later and do exactly the same thing: Christmas!

Anyway, because it is TG week, I’ve decided to send out my newsletter early (Wednesday), before you all get “kaylied”—a British word meaning “drunk” (probably from the Gaelic ceilidh, meaning “party, social gathering”).

School Meals Were Never Like This! 

First, please do something for me, if you can. My son the chef, Magnus, is up for an award. You can help him along by voting for him.

Magnus a brilliant chef, having worked in several Michelin star restaurants. But right now, he’s in Dubai and has started his own school meals catering company. He has put his flair to use and invented the most specular meals for kids: tasty and healthy. What could be better?

Of course kids won’t eat doctrinaire foods nonsense (some are vegetarians for cultural reasons); but they will all gobble it down if it looks good, tastes great and is much healthier than junk.

It’s been a roaring success and did well over $1 million in the first year. In fact the “success” was quite amusing: mums would drop off kids at the school front door, then sneak round the back to the canteen and buy armfuls of Magnus’ delicious pre-packed lunches and take them home for secret nibbling!

People noticed and soon more and more schools were clamoring for his food!

It was an explosive start and he’s never looked back. Soon his company was supplying the children of sheiks, princes, captains of industry and celebrities at Dubai’s top schools. What’s more he survived COVID, when all the schools were closed down FOR TWO YEARS! He’s a regular little business genius and I’m very proud of him.

Things are now back to normal and, it happens, his company FOOD NATION CATERING is now nominated for the Arabiana Best of Best Awards.

You can go straight to the vote and give your approval vote here, but do come back and look at the images!

https://arabianawards.com/vote cid=bVl3VlZDV0FRbzVGeDJLQ1hjOFY1Zz09

Click on the radio buttons: BEST CATERING SERVICE SCHOOLS and MOST VALUABLE GENERAL MANAGER the captcha “I’m not a robot” then hit SUBMIT.

Take a look at these food designs: I’m using that expression because “dishes” or “recipes” doesn’t seem to do it justice:

Bourgignon

Slow Burner Salad (Yes, you can get kids to eat greens!)

Skinny Shawarma (very Middle Eastern but much healthier)

Even this vegan dish looks appealing

And what about this? Bacon, onion jam and cheese melt! What kid can resist?

So, you see what I mean about health-IER, without being dictatorial. This stuff just FLIES off the counter.

Anyway, if you like and approve, please signal the l-u-r-v by voting for Magnus and FOOD NATION CATERING here.

https://arabianawards.com/vote?cid=bVl3VlZDV0FRbzVGeDJLQ1hjOFY1Zz09

Click on the radio buttons: BEST CATERING SERVICE SCHOOLS and MOST VALUABLE GENERAL MANAGER, the captcha “I’m not a robot” and then hit SUBMIT.

Waste

In complete contrast to the glory of school meals so grand, I’m switching to talking about WASTE. Waste food. There’s tons of it around here!

Viv and I were shocked a couple days ago, when we were sitting in one of our favorite coffee bars for our start-the-day hit. A young couple were eating a substantial breakfast and talking on the next table…  and suddenly they were gone. We looked and each had left 2/3rds of their food. We were shocked! They could have ordered one plate, shared it, and still had some leftovers.

I wanted to take a photograph but I guess the manager would not have liked people to see an image of their food being left. Here’s a generic one instead.

Viv and I watched for a further half hour and realized MORE THAN HALF the food coming out was being left uneaten! There were very few clean plates. Yet I was brought up close to the bread line, and I still consider it a sin to waste food. You can do your own soapbox thing and rant about all the starving millions around the world, while we waste this precious resource. You don’t need me to do that.

IT IS ESPECIALLY ANNOYING TO ME because the main justification of Big Ag is that we need pesticides, fertilizers and GMO crop manipulations, in order to be able to feed the world.

WE DO NOT! It’s a convenient lie. There is more than enough food—right now—in the world to feed everybody on this planet. The myth that we can’t survive without industrialized food is just a convenient fiction.

What we need is for governments to step in and outlaw these toxic and destructive practices. As for using the food we have more efficiently, it needs enhanced distribution methods, that’s all. I’m not suggesting we donate waste food to the Third World nations. I mean GIVE THEM THE FOOD WHILE IT’S FRESH.

But then it gets bent out of shape pretty quickly, because Big Food just bribes the politicians with backhanders, to alter the rules away from fair and even harvesting to pure profiteering and the expense of everyone’s health.

Couple that with hordes of ethnic warlords, who control and restrict the distribution of everything, including food supplies, in their territories and there is a major evil stalking the word.

What we do NOT need is more food, more crops, more pesticides and more excuses for greed. Growing “more food” just means bigger piles of waste, not fewer hungry people!

We need to deal with the real problem, at its heart. Otherwise this is the result…

OK, sermon over! Enjoy your Thanksgiving and eat without guilt! Haha!

And thanks for helping with my son, if you did. That voting link, one more time:

https://arabianawards.com/vote?cid=bVl3VlZDV0FRbzVGeDJLQ1hjOFY1Zz09

Click on the radio buttons: BEST CATERING SERVICE SCHOOLS and MOST VALUABLE GENERAL MANAGER, the captcha “I’m not a robot” and then hit SUBMIT.

Big hugs,

Prof. Keith Scott-Mumby
The Official Alternative Doctor

Bread is even called the “Staff of Life” – and there’s no doubt it feeds the world.

But it is also making us sick.

In fact, many experts believe that bread, pasta, cereals and dessert – and particularly the wheat found within these foods – is the leading cause of autoimmune disease. It is an epidemic that affects 50 million Americans and hundreds of millions more around the world.

And it all begins in the gut!

Unfortunately, however, there is…

A Big Misconception about Wheat and Your Gut

You’re probably familiar with Celiac Disease. It is the most serious – and often life-threatening – sensitivity to grains that contain gluten. Many who suffer this condition cannot consume even a speck of wheat without severe digestive pain, gas, bloating… and other embarrassing symptoms.

This leads many people to believe that as long as you can eat bread without belly problems – then you must be in the clear… no harm done.

Do not be fooled by this dangerous myth!

The truth is that nearly 50% of newly-diagnosed celiac patients have no digestive symptoms! In other words, half of the people who are extremely sensitive to wheat can still consume it without the typical “stomach problems.”¹

Dr. Alessio Fasano is a professor of medicine and distinguished researcher, with more than 240 peer-reviewed papers to his credit. His research – in addition to dozens of other scientists around the world – shows that wheat causes chronic gut inflammation.

And you don’t need certain genetics to incur damage. It happens to everyone who consumes it!

So even if you can eat a three-foot submarine sandwich without the slightest “tummy trouble” does not mean it is not hurting you. Every bite is causing silent damage to your gut – and quietly setting you up for serious disease.

Why Gluten is only a Fraction of the Problem

Of course, the inflammatory protein we call “gluten” is partly to blame. In fact, the New England Journal of Medicine lists 55 conditions, which can be caused by gluten – ranging from those as “benign” as canker sores to diseases as serious as cancer!²

But gluten is literally only a fraction of the story. A study published in Plant Physiology, shows that modern wheat is capable of producing at least 23,788 unique proteins – and any ONE of these can trigger an inflammatory response.³

This is why some people react severely to wheat – but have NO reaction to gluten itself.

The most dangerous proteins in wheat are known as lectins. These are the primary compounds plants use to protect themselves from predation!⁴ Lectins are actually designed to poison you.

And while most lectins won’t kill you overnight (except for the lectin ricin)… they can make you VERY sick over time!

Among the most dangerous is wheat germ agglutinin (WGA). Studies show that WGA is:

• Cardiotoxic – Toxic to the heart and blood vessels^5,6
• Immunotoxic – Toxic to the immune system^7,8,9
• Cytotoxic – Induces programmed cell death¹⁰
• Neurotoxic – Toxic to nerves and brain tissue^11,12,13

It can exert these effects in minute concentrations – and just one kernel of wheat contains 16.7 trillion molecules of this toxic compound.¹⁴ So imagine the dose you get, when you eat bread at nearly every meal.

It is no wonder Dr. Steven Gundry – renowned heart surgeon and authority on the effects of lectins – called these compounds…

“The Number One Greatest Danger in the American Diet”

Lectins are often described as “sticky” molecules. And they use this property to bind to cell membranes, especially the cells that line your intestines. This can cause chronic gut inflammation (even if you don’t notice any discomfort).

But lectins don’t just adhere to the lining of your gut. These sticky compounds wedge into your gut wall and pry apart the “tight junctions” between cells. When this happens, harmful substances from your digestive system can “leak” into your blood and wreak havoc on your health.

This dangerous condition is known as “leaky gut.” And the most confusing part for doctors and for those who suffer is that many symptoms of this serious digestive condition have nothing to do with abdominal discomfort.

But the worst damage might be to your immune system…

As pathogens, proteins and undigested food particles seep into your blood, your immune system mounts an attack against these “foreign” invaders. This increases the number and severity of food allergies, intolerances and seasonal allergies you may experience.

But those might be the least of your problems, because it can also cause…

Autoimmune Disease: What Happens When Your Body Turns Against You?

Your immune system has incredible power to destroy tissue and cells. This is how it protects you. But you want this defensive weapon pointed at the enemy. You do NOT want the gun pointed back at YOU!

And that’s exactly what happens when your immune system is “triggered” by every bite of food you take. Constantly over-stimulated, it loses ability to recognize “self” from “non-self”.

Instead of destroying foreign invaders, it wages war on healthy tissues and organs. Your own body begins to attack your colon… your thyroid… your joints… your nervous system… and even your brain!

There are more than 100 different autoimmune conditions. And according to the American Autoimmune Association, 50 million Americans suffer at least one these conditions. Autoimmune disease is also among the top 10 causes of death in women under 65.

And it can be incredibly debilitating, with telltale symptoms including:

• Crushing fatigue and weakness
• Chronic joint, muscle and bone pain
• Headaches, brain fog and poor concentration
• Insomnia, mood swings, anxiety and depression
• Digestive problems… skin problems… sinus infections

This is truly an epidemic, but it’s not all bad news today.

In many cases, leaky gut, autoimmune illness and a host of diet-related conditions can be reversed. And they can always be prevented, because the cause (and the cure) begins with the food on your plate!

The Ancestral Answer to Modern Ails 

Following a grain-free, ancestral diet, rich in healthy fats, clean proteins, and organic above-ground veggies has helped thousands of people heal their guts, reverse autoimmune disease and reclaim their vibrant state of native health.

To get started on your ancestral healing journey:

• Enjoy gut-healing, immune-boosting bone broth – rich in glutamine – to help seal and heal a leaky gut 
• Include organ meats (especially liver and bone marrow) from pasture-raised animals at least once a week to provide a rich source of vital micronutrients that promote healing
• Rely on ancestral fats for cooking like pastured duck fat, tallow, lard, ghee and butter that provide anti-inflammatory benefits and are heat-stable 
• Include lacto-fermented veggies like sauerkraut and kimchi to support your microbiome and improve the integrity of your immune system 
• Enjoy pasture-raised meats, especially on-the-bone, for a powerful source of healing protein 
• Include wild seafood – like wild salmon, mackerel, sardines, scallops and shrimp – for essential, anti-inflammatory omega-3 fats and key micronutrients 

When bread and comfort food cravings strike, opt for grain-free, lower carbohydrate versions, like those made from almond flour and coconut flour.

References:

1. Barker JM, Liu E. Celiac disease: pathophysiology, clinical manifestations, and associated autoimmune conditions. Adv Pediatr. 2008;55:349-365.(PubMed)
2. Richard J. Farrell, M.D., and Ciarán P. Kelly, M.D.Celiac Sprue. N Engl J Med 2002; 346:180-188 January 17, 2002DOI: 10.1056/NEJMra010852 (PubMed)
3. Vandepoele K, Van de Peer Y. Exploring the plant transcriptome through phylogenetic profiling. Plant Physiology. 2005 Jan;137(1):31-42. (PubMed)
4. Pusztai A, Ewen SW, Grant G, et al. Antinutritive effects of wheat-germ agglutinin and other N-acetylglucosamine-specific lectins.The British Journal of Nutrition 1993 Jul;70(1):313-21. (PubMed)
5. Pusztai A1, Ewen SW, Grant G, et al. Antinutritive effects of wheat-germ agglutinin and other N-acetylglucosamine-specific lectins.The British Journal of Nutrition 1993 Jul;70(1):313-21.  (PubMed)
6.  Wheat germ agglutinin-induced platelet activation via platelet endothelial cell adhesion molecule-1: involvement of rapid phospholipase C gamma 2 activation by Src family kinases. Biochemistry. 2001 Oct 30;40(43):12992-3001. PMID: 11669637 (PubMed)
7. Pusztai A, Ewen SW, Grant G, et al. Antinutritive effects of wheat-germ agglutinin and other N-acetylglucosamine-specific lectins.The British Journal of Nutrition 1993 Jul;70(1):313-21.  (PubMed)
8. Lectinlike properties of pertussis toxin. . Infection and Immunity 1989 Jun;57(6):1854-7. PMID: 2722243 (PubMed)
9. Natural human antibodies to dietary lectins. FEBS Lett. 1996 Nov 18;397(2-3):139-42. PMID: 8955334 (PubMed)
10. Wheat germ lectin induces G2/M arrest in mouse L929 fibroblasts. J Cell Biochem. 2004 Apr 15;91(6):1159-73. PMID: 15048871 (PubMed)
11. Transsynaptic transport of wheat germ agglutinin expressed in a subset of type II taste cells of transgenic mice. BMC Neuroscience. 2008 Oct 2;9:96. PMID: 18831764 (PubMed)
12. Distribution of concanavalin A and wheat germ agglutinin binding sites in the rat peripheral nerve fibres Revealed by lectin/glycoprotein-gold histochemistry. The Histochem Journal. 1996 Jan;28(1):7-12. PMID: 8866643 (PubMed)
13. Wheat germ agglutinin, concanavalin A, and lens culinalis agglutinin block the inhibitory effect of nerve growth factor on cell-free phosphorylation of Nsp100 in PC12h cells. Cell Struct and Function 1989 Feb;14(1):87-93. PMID:2720800 (PubMed)
14. Mishkind M, Keegstra K, Palevitz B. Distribution of Wheat Germ Agglutinin in Young Wheat Plants. Plant Physiol. 1980 Nov;66(5):950-955. (PubMed)

But what if you could still enjoy crusty, chewy Paleo dinner rolls that are grain-free and very low in carbohydrates?

Well, go and preheat your oven, because now you can…

These soft-on-the-inside, crusty-on-the-outside Paleo dinner rolls are made with coconut flour, eggs and zucchini. And you can whip them up in a snap.

They’re also perfect if you’re following a ketogenic diet and want to optimize your body’s use of insulin, improve your physique, reduce your risk for disease and maybe even live a little longer.

Ketogenic Paleo Dinner Rolls (An Oxymoron?)

While many studies show that a ketogenic diet has a plethora of benefits (from reversing Alzheimer’s to preventing seizures), Dr. Peter Attia, MD of The Eating Academy has proven just how powerful this way of eating can be.

Over a ten year period, Dr. Attia used himself as a “lab rat.” He measured the effects of a ketogenic diet on key markers of disease and aging, including blood sugar, body fat, waist circumference, blood pressure, triglycerides, insulin sensitivity and more.

The results of his experiment showed significant improvements in each of these key measurements, including a dramatic loss in visceral fat. This is the unsightly belly fat that surrounds your organs and is associated with numerous forms of chronic disease including diabetes, heart disease, metabolic syndrome and even cancer.

Take a look at Dr. Attia’s before and after results:

Can You Eat Bread on a Ketogenic Paleo Diet?

Getting results like this would be impossible on the standard American diet.

That’s because a ketogenic diet requires most of your calories (50-70%) to come from healthy fats with moderate levels of protein… and very low levels of carbohydrates. This is the antithesis of the USDA food pyramid.

The good news is that it doesn’t mean that you have to bid adieu to your favorite comfort foods. In fact, you can makeover your old favorites with health-promoting, intelligent ingredients. And in a short period of time, you can shift your body’s metabolism from a “sugar burner”… to a “fat burner.”

And yes, there are even “health makeovers” for carbohydrate-rich foods like bread.

Using high-fiber coconut flour, protein-rich eggs and our secret “bread” ingredient (psyllium husk) we’ve created a recipe for Paleo dinner rolls that have less than 60 calories, 2 net carbs and 1 gram of protein per serving. And you can easily increase the healthy fats by dipping these rolls in avocado oil or slathering with some grass-fed butter.

There’s no kneading required and no yeast. Simply measure, mix and bake for delicious body-and-brain friendly Paleo dinner rolls!

Here’s the recipe:

Prep Time: 10 mins

Cook Time: 1 h

Total Time: 1 h 10 mins

Servings: 12

Ingredients

• 2 Tbsp. Starwest Botanicals Organic Psyllium Husk Powder
• 4 large pastured eggs
• 8 Tbsp. Nutiva Organic Coconut Flour (70 g)
• 1 medium zucchini (160 g), finely grated
• 2 Tbsp. avocado oil
• 2 Tbsp. organic apple cider vinegar
• 1/4 cup filtered water
• 1 Tbsp. dried basil
• 3 tsp. non-aluminum baking powder
• 1/2 tsp. sea salt

Instructions

1. Preheat your oven to 350 F. Grease a sheet pan.
2. In a large bowl, combine coconut flour, baking powder, herbs, sea salt and psyllium husk powder.
3. In a medium bowl, combine the eggs, apple cider vinegar, avocado oil, water and shredded zucchini.
4. Add dry ingredients to wet and mix with an electric mixer on medium speed to fully combine.
5. Grease hands and scoop dough out by golfball-sized mounds.
6. Roll gently and place on baking sheet. (I left mine round, but you can flatten a bit or make into sub rolls if you’d like)
7. Brush with avocado oil and transfer to oven. Bake to golden brown and hollow when tapped – around 45 minutes depending on size.

Nutrition & Macronutrient Ratio

Nutrition Information Per Serving

74 calories, 5 g fat, 2 g saturated fat, 2 g monounsaturated fat, 1 g polyunsaturated fat, 71 mg cholesterol, 5 g carbohydrate, 2 g NET carbs, 0 g sugar alcohols, 1 g sugar, 3 g fiber, 3 g protein, 197 mg potassium, 124 mg phosphorous, 133 mg sodium, 6 mg magnesium

67 % FAT | 19 % PROTEIN | 14% CARBOHYDRATE

While the Paleo diet has major advantages over the Standard American Diet, many people who “go Paleo” are still consuming high levels of carbs (like excess fruit or honey-sweetened treats) that can cause blood sugar imbalances, sluggish fat burning and insulin resistance over time.

For dozens more low-carb, grain-free bread recipes, see Healing Gourmet’s newest recipe book, Keto Breads… and learn why the bread you’re eating (including gluten free) could be ruining your health.

Have you tried a ketogenic diet? What health improvements did you enjoy?

She accidentally spilled 2 drops of dimethyl mercury on her gloved hand… and subsequently died in agony.

Now it’s important you take note this is dimethyl mercury, which is NOTORIOUSLY dangerous. Methyl mercury, which caused the outbreak of Minamata Disease in Japan in the 1960s and 70s was METHYL mercury, not DIMETHYL mercury. We all saw the horrible picture of young kids from the city if Minamata, twitching and jerking in wheelchairs, as they slowly died.

Well, dimethyl mercury is ten times as deadly.* It’s horrible!

KW turned up in ER five months after her accidental exposure. She was sure that she had not touched the chemical. She apparently followed the full detox procedure at the time (she was a professional, after all). But…

This is what happened to her: she noticed progressive deterioration in balance, gait, and speech; she has lost 15 pounds in the 2 months leading up to her admission, and experienced several brief episodes of nausea and abdominal discomfort.

She started walking into walls and assumed she had not been paying proper attention. Then, one day, she almost got into a car accident. She started asking her husband to drive her to university. Maybe she hadn’t slept well, she thought.

When examined, she had a condition called “dysmetria” (“dys-” meaning wrong, and “-metria” meaning length). She was mis-estimating distances and how close or far away things were, which made her extremely clumsy.

Similarly, she had ataxic gait, meaning her walk was awkward, imbalanced, and disorderly. Both of these were combined with lousy handwriting and slurred speech, all of which amounted to severe neurodegeneration, with mercury as the likely culprit.

She was a skilled professional and she knew what all this meant. She was right to be concerned about her condition.

As the days continued, KW reports that she has a tingling in her fingers that’s getting stronger. She sees brief flashes of light in both eyes. She introduces the concept of white background noise that begins to wash away her normal hearing in both ears. Her gait becomes even more ataxic. Her speech becomes more slurred; her field of vision, more narrow.

A blood test revealed that her blood mercury levels were over 4,000 mcg/L. Thats 4,000 times greater than the upper limit of normal. Obviously, mercury poisoning was THE cause of her condition.

But the sad part of the story is that she did not show any signs of recovery, many weeks after leaving the lab. Where was the mercury hiding? It was clearly not being excreted. 95% of her “dose” was unaccounted for.

In fact it ended up in the nervous system. Remember, she was not poisoned by mercury metal but the dimethyl form, which has a strong affinity for fatty tissue. What’s the fattiest organ in the body?

The brain! it’s over . 60% fat.

So a near-lethal dose of organic mercury is transferred to her brain and nervous tissues. She was in big trouble.

The problem with dimethlymercury is that, in the liver, it’s broken down to methylmecury, which still dissolved strongly in fatty tissue (hence Minamata Disease). Even worse, it’s known to bing to tissue and cause free radical damage and oxidative stress, and form complexes that accelerate cell death.

The best solution here is to trap the mercury inside a molecule that’s water-soluble on the outside, so that it will grab the mercury but still dissolve in water and be excreted by the kidneys. We call this “chelation”, from the Latin word for a crab’s claw!

But it was too late. A week later a neuropsychiatric consultant found severe cognitive deficits. She’s losing touch. Her husband tries to speak to her, but she would stare blankly into a void.

At 3 weeks’ time after initially presenting to the emergency room, KW becomes unresponsive to verbal, visual, and touch stimuli. From the depths of her coma, she is sometimes found yawning spontaneously with brief episodes of agitation, screaming, crying, and unpromted sudden, jerky limb movements. There’s someone inside, but that person is trapped in a prison of her own comatose body.

There continued to be some debate whether her condition was caused by steady accumulation of mercury from her work. But a hair analysis showed that was not the case.

The amount of free mercury found in her body halved every 75 days, with a maximum excretion recorded roughly 150 days before presenting to the emergency room: the time she was subject to the spill in the lab.

Working, backwards, it became obvious that she had absorbed a MASSIVE quantity of demethylmercury, four times the lethal dose. She was as good as dead from the moment of the spill. In fact at one point her blood mercury levels were likely to be 16,000 times the upper limit of normal, it was calculated.

It was discovered later the dimethylmercury does, in fact, diffuse through the type of disposable latex gloves KW wore that day, and it does so within seconds. The small exposure, equivalent to a few drops absorbed into her skin, embedded into her body and caused delayed onset of cerebral disease.

In view of the dismal prognosis and after more than three months of trying everything they could do to saver her, the patient’s advance directives were followed, and she was left to die peacefully on June 8, 1997, 298 days after exposure.

Before she lapsed into a vegetative state, the patient requested that her case be presented to the general medical community, to scientists working with mercury, and to toxicologists, in the hope of improving the recognition, treatment, and prevention of future cases of mercury poisoning.

Only three other cases of dimethylmercury poisoning have been documented in history. In 1865, two lab assistants who were synthesizing it for the first time passed away several weeks after doing so. In the 1960s, another lab worker was exposed to it and he too suffered a delayed neurologic decline in the same fashion as KW.

In general, it’s a good rule to not touch things if you don’t know what they are. Be cognizant of what comes in contact with your skin. Unless you’re a chemist, you probably won’t come into direct contact with dimethylmercury the way that KW did. And don’t worry, you would have to eat 65,000kg of fresh Atlantic salmon in one sitting to get you to where she was.

It is important to understand that methyl and dimethylmercury are ORGANIC forms of mercury, not the same as thiomersol at all (mis-spelled by Americans as thimersal).

I don’t think it is appropriate to illustrate this story with an image of the patient. But if you want to watch a YouTube video about this famous case, go here:

A gloomy story, And of course it poses the obvious question: why would they want to put ANY form of mercury into babies? Teething powders resulted in deadly “pink disease”, back in the 1940s and 50s. Then it was used in vaccines. Duh! now we have to worry about polluted fish (from coal burning and other industrial waste). As a general rule, smaller fish, like squid, scallops, sardines, contain less mercury than larger varieties such as tune and swordfish, which are higher up the food chain.

Also- a good idea: get yourself a copy of the Monterey Aquarium phone app. Check the quality of fish you are eating!

Prof. Keith Scott-Mumby 

The Official Alternative Doctor

• A figure of speech only.

Sources:

1. Medpage Today

2. June 4, 1998. N Engl J Med 1998; 338:1672-1676 doi: 10.1056/NEJM199806043382305

So I thought I might as well share the whole story with you (this is supposed to be a newsletter, after all!)

Some years ago, I found a formulator with a good idea. It’s a very different version of vitamin C that has amazing, powerful properties (it is vitamin C!) but in a very well-tolerated form. In fact it tastes rather nice, instead of that ghastly sour ascorbic acid form.

Sodium ascorbate tastes a little better but is still not well tolerated in large doses. It causes diarrhea and stomach pains.

But the main value of vitamin C in fighting health conditions is to be able to take substantial doses. The piffling quantities they called the “recommended dietary allowance” (100 mg or less) was drawn up by fools, who cannot understand the different between the minimum amount to stop you getting scurvy and the OPTIMUM amount, to keep you in good health!

Consider: most animals don’t get colds and flu, or cancer (unless they eat the junk fed them by humans). Why so? All animals, with very few exceptions, make their own vitamin C on board. Goats, for example, create themselves about 12 – 15 grams of vitamin C a day. That’s more than 1,000 times the RDA.

You know I’ve always gone with nature, not scientists. She knows what she’s doing. We humans are a bit bigger than goats, so we probably need 15 – 20 grams a day. But we can’t make vitamin C anymore. We could once, but we lost the gene!

So I took on this new form and called it my “Super C”. All went well for years; it’s been one of my most successful products. Lots of people rave over it and say they can tolerate it like never before.

Then one day, a few months ago, Vivien met with this individual who supplied us. She was collecting a batch for distribution. But she noticed the expiry date was all wrong: it was about 7 days from the time of purchase. By the time anyone got their shipment, it would be out of date.

Viv pointed out the inconsistency but this gentleman bullied and harassed her and insisted the products were good for a least a year (probably true, but I can’t sell goods that are past their sell-by date, obviously!) Viv got back with the consignment, very upset and I DESPISE men who push my wife around. I stopped the payment check and told him to come get his out-of-date goods. In the end I had to take them back to him in person.

As people do, when you catch them out in crime or deceit, he became very obnoxious and seems to behave as if we were the party in the wrong. I hope never to speak to him again, though he still hangs around at trade shows etc.

Anyway, because of this wrong-doing, we suddenly found ourselves with no Dr. Keith’s Own® Super C! In a rush we found a new formulator who agreed they could do the job for us. They understood my modifications and improvements and set to work.

But they were starting from scratch; we had to do testing and tastings; then create new labels. It all took an uncomfortable length of time. But I’m writing this with excitement, delighted to tell you that DR. KEITH’S OWN SUPER C is back in stock! Yay!

Go here to order some.

Stock up NOW, just in case there’s a problem. I don’t think so. The manufacturers are the same and we have Victor, a nice young Korean chap, working as our intermediary. He’s very confident things are now ALL GOOD!

There are some tweaks to the formula. As well as EDTA, for chelation purposes, there is MSM (methylsulfonylmethane).

Methylsulfonylmethane (MSM) has become a popular dietary supplement used for a variety of purposes, including its most common use as an anti-inflammatory agent. According to a 2017 article on PubMed, it has been well-investigated in animal models, as well as in human clinical trials and experiments. A variety of health-specific outcome measures are improved with MSM supplementation, including inflammation, joint/muscle pain, oxidative stress, and antioxidant capacity.¹

I also added glycine. Glycine is a most important and simple, nonessential amino acid in humans, animals, and many mammals.

Glycine acts as precursor for several key metabolites of low molecular weight such as creatine, glutathione, haem, purines, and porphyrins. Glycine is very effective in improving the health and supports the growth and well-being of humans and animals. There are overwhelming reports supporting the role of supplementary glycine in prevention of many diseases and disorders including cancer (I don’t think I’m allowed to say that).

Dietary supplementation using proper doses of glycine is effectual in treating metabolic disorders in patients with cardiovascular diseases, several inflammatory diseases, obesity, cancers, and diabetes. Glycine also has the property to enhance the quality of sleep and neurological functions. ²

So, you’ll not be disappointed! In fact you should notice clarity and energy you have never been aware of before. I think it’s a better formula and I am delighted to take it myself.

Incidentally, it was reported that glycine is very effective in optimizing the activities of g- glutamyltranspeptidase, alkaline phosphatases, asparatate transaminases, tissue fatty acid composition, and alanine transaminase, [these are all liver function enzymes] so oral supplementation of glycine can be very effective in protecting the liver.

And for those of you who like a drink: glycine is an excellent preventive to reduce the alcohol levels in blood.³

A ton of good references in that last article, by the way.

Finally, there is that wonderful heart-healthy sugar: D-ribose.

So, take care of yourself. GET MY NEW SUPER C HERE.

Go here to order some and you can use the coupon code: SUPERC to get a 10% discount.

As I said, stock up NOW, just in case there’s a problem. This is the most wonderful vitamin substance of all time!

To your good health,

Prof. Keith Scott-Mumby

The Official Alternative Doctor

References:

1. Nutrients. 2017 Mar; 9(3): 290. Published online 2017 Mar 16.

2. Oxid Med Cell Longev. 2017; 2017: 1716701. Published online 2017 Mar 1.

3. Oxid Med Cell Longev. 2017; 2017: 1716701. Published online 2017 Mar 1.

There are two distinct parts to the answer.

The first part is ancient history.  Before “civilization,” humans consisted on a basic hunter-gatherer diet.  Most of the foods consumed were “gatherer” foods since the “hunter” aspect was a hit or miss proposition.  

I’ve been talking about this for years but it’s finally going mainstream as the Paleo diet.  

The Basics of the Paleo Diet

This most recent fad is really not a fad at all.  In fact, when one considers “diets,” this one has been around for many thousands of years.  

“Gatherer” foods are plant-based foods that could be picked up walking through the forest, along water sources, in fields, and so forth that are 100% natural and organic.  

Top 5 Gatherer Foods

1. Nuts and seeds such as almonds, walnuts, sunflower seeds, and pumpkin seeds
2. Fruit that includes berries, bananas, apples, and oranges
3. Tuber vegetables such potatoes, sweet potatoes, and turnips
4. Other vegetables such as broccoli, kale, peppers, onions, carrots, and tomatoes
5. Healthy fat sources like avocado, coconut oil, and olive oil

“Hunter” foods are animal-based foods that required hunting, fishing, or trapping for sustenance.  This was both riskier and less assured for our ancestors.

Top 5 Hunter Foods

1. Grass-fed beef and pork
2. Organic chicken, turkey, and other fowl
3. Wild game such as rabbit or deer
4. Wild fish such as salmon, trout, and shrimp
5. Free-range eggs

That was man’s natural diet for thousands of years.  It wasn’t until we introduced the “farmer foods” that our diet began to deteriorate.  

Farmer foods seem harmless and most of us eat them but they are usually the basis of food allergies and body-wide inflammation.

5 Farmer Foods to Avoid

• Commercially produced crops and grains
• Dairy products
• Vegetable oils that are hydrogenated
• Refined sugar, flour, and rice
• Mass production of coffee and tea

Naturally, the junk food, the fast food, the pre-prepared food, and any food that has more ingredients you can’t pronounce than the ones you can…those are to be avoided at all costs!

The second part of my answer for what foods to eat daily is trickier because every single person on the planet is unique.  

That means a diet that works well for some (or even most) will not work for everyone and could actually worsen your personal health.  

The number one way to get healthy and stay healthy for decades to come is to reduce your inflammatory load.  Foods that are “stressors” are difficult for your body to handle.  

These foods increase inflammation and lead to an awful assortment of health conditions that are preventable!  What’s bad is that most people have no clue what their personal diet stressors are so they don’t avoid them!

Diet: Get Personal

My book “Diet Wise” is a self-help manual that shows you how to figure out the diet that is exactly right for you.  Not your family, your co-workers, or your best friend…the diet that is right for your individual body.

I’ve never met anyone who didn’t have an allergy, intolerance, or sensitivity to at least one food or food group.  You’ve probably said or heard, “I like this food but it doesn’t like me” or “that food doesn’t really agree with me” or “I’m not allergic but it bothers my stomach.”

Just because a doctor hasn’t given you a full panel allergy test and proclaimed, “You are allergic to bananas” doesn’t mean that your body simply may not like bananas and has a hard time processing them.  

Therefore, in the case of the foods to eat daily, bananas would be excluded.

You need to figure out your good foods and bad foods with an allergy-exclusion plan.  Once you pinpoint (one by one) the foods your body loves and the foods that your body would rather do without, the better you’re going to look and feel.  

You’re going to live longer, live better, and feel younger from your cells up.

Regular exercise, not smoking, limiting alcohol, and not visiting your nearest fast food restaurant are all excellent ways to have a healthy lifestyle.

However, if you’re eating the foods that everyone (including me) knows to be healthy but they are inducing digestive distress, irritability, or even making you truly sick – then that particular healthy food is not for you!

“Diet Wise” shows you how to figure out what foods to eat daily for maximum benefit, what foods to avoid for maximum health…and your body is going to love it!  By letting your own body choose the food that’s right for you, you guarantee your success.

Remember!  Every diet will work for some, only YOUR diet will work for you.

https://www.youtube.com/watch?v=-wqciFUMz10