This blog is a continuation of debunking Dr. Kahn list of the 7 ways how eating meat causes inflammation in the body.
I am using DR. Kahn’s article because he is a professor in a medical school and this false knowledge was given to him by his professors so basically this is the agreed-upon fake science the educated brainwashed “experts” regurgitate and defend. If this science is disproved, they lose everything including their status which is the only thing that brings patients knocking on their doors. “I’ve got to see my doctor, he knows the best”.
So, continuing from the last article the fifth reason why eating the meat creates an inflammation in the body comes from persistent organic pollutants brought into the body through the meat consumption.
Mentioned are chemical pollutants which have nothing to do with the meat itself, rather they are toxins that humans made and spread in nature and animals got into a contact with.
Mentioned are the flame retardants, DDT, bisphenol A, PBS, and others.
How this became a meat toxicity? It is the same as blaming the broccoli and carrot for having glyphosate and other chemical garbage used on them. This is totally moronic.
He is not even mentioning the regularly used poisons in meat preservation like the nitrates and sulfates which create great problems and I strongly advise people not to eat preserved meat products.
The sixth reason mentioned, why eating the meat creates an inflammation in the body, are the glycation byproducts that occur.
We are always told that the glycation of proteins in the body creates toxic, even carcinogenic elements.
Doctors relate the glycation to the direct causes of the oxidative stress, variety of chronic diseases including the autoimmune diseases, chronic kidney disease, Alzheimer’s disease….and cancer.
Oh, let us not forget the premature aging as well.
So what is this glycation process?
Glycation is a process where under increased temperature, a molecule of sugar bonds to protein.
These sugar and protein bonds are normally occurring in the body but they are controlled through the enzyme activity. It is a complex process where a variety of enzymes modify the protein so that it can be used in various structural forms, and this process we call the Glycosylation process. This process is tightly controlled.
On the other hand, when you heat up a protein and expose it to sugar, a similar process takes place but enzymes are not involved so it is out of hand, out of control system that produces glycated proteins.
This is one of the reasons why eating protein is not a healthy thing to do and especially heating it with carbohydrates or sugar.
So now, scientists are blaming the protein being unhealthy because it can be glycated but eating the carbohydrates is a necessity?
How stupid is this claim, you can figure out for yourself.
This is like saying that it is not safe to put gasoline in the tank of the car while you are smoking but you blame the gasoline and ignore the cigarette. Instead of stopping to smoke, you skip putting the gasoline in the tank and then you wonder why did the car start to stall.
Translating this scenario into the cellular activity, our smart experts are blaming the meat protein for the sudden appearance of the Advanced Glycation End Products (AGEs) or more commonly known as the oxidants, and they completely ignore the cellular glucose saturation that is created when we eat dietary glucose (Carbohydrates).
The vast uncontrolled amount of glucose that floods our cells creates an unhealthy environment within the cell and forces genetic recalibration. The result of this is the more than 2000 genetic glitches we are being told human body has.
An uncontrolled production of oxidants is one of them which does not occur in nature.
Now we see that animal protein has nothing to do with this process. The dietary glucose is the real culprit again.
As you can see, eating animal proteins will not cause any type of inflammation unless there is an overwhelming saturation with sugar going on.
Since we had demonstrated through the earlier articles that eating the animal protein and fats is the best way to nourish the human body, the fake media is flooded with articles portraying the meat as the villain to scare people away from such diet.
There is the case of a Korean man contracting a flesh-eating bacteria after eating a raw fish and his arm had to be amputated, and just in the case that this did not scare you enough, articles promoting the farmed fish over the wild fish so that you can become sick faster. Then your sickness will be related to you eating the raw meat and not the toxic flesh you ate.
Wherever there are fish farms, there will be sick wild fish around.
Why is this so?
The farmed fish is fed with toxic dietary carbohydrates. Since the soy products are the least expensive, mostly soy is used for this purpose.
As soon as the weight is achieved, the farm fish is taken out so there is no time for the disease to show its symptoms and the unhealthy sickly meat is presented to us as the food.
Most of the fish food ends up being lost in the surrounding environment and local wild fish will eat it. Since they are left alone and they live much longer than the farmed fish, the wild fish starts to show health problems.
Their immune system is not functioning so they become infested with parasites. A further progress of their toxicity starts to show the same health issues we humans experience like the skin problems, hypertension, loss of the eyesight, neurological problems, problems with the liver….
Of course, what is being blamed is the water pollution so do not eat the wild fish, can’t you see that it is sick. Have the farmed one instead. This is what our scientists are repeating after the adverts show up in the science journals and spread by the media.
https://www.bbc.com/news/av/uk-scotland-45414131/footage-shows-lice-infected-wild-salmon
The attack on the real food (fresh meat and animal-based fats) is increasing and new articles are springing up about the bad things that are caused by fat. Now the fat people are being labeled as dummies. A new research showed that intelligence level is dropping in obese people and animals.
https://bgr.com/2018/09/11/obesity-makes-you-dumber-memory-learning/
Again, the fat is being blamed instead of the real culprit which is the dietary glucose.
I have explained many times how the changes created in our body when we start loading it up with the dietary glucose change the gene expression and one of the consequences is an inconsistent energy supply which makes us docile and unable to concentrate.
The same dietary glucose is actually the carbohydrate that increases a sugar absorption into our body and causes us to become fat.
Here again, we can see the false narrative.
Yes, fat people have lower intelligence but not because they are fat, but because they consume a large number of dietary carbohydrates.
Those of you who are new to my work and are searching for the perfect diet, on this blog site you can find your answers.
All animals thrive on a diet of smaller animals and the basic source of animal diet are and always have been the insects.
In a modern society this is ignored but traditionally, insects were always the basic source of nutrients
Of course, we do not have to go there. I still prefer carpaccio and steak tartar over a night-crawler or palm worm.
Each for its own.
In the next blog, I will shine some light on a ketosis and the so-called ketogenic diet.
Love and light to us all.