6/15 Weightloss Wednesday: 43 Lbs Down!

6/15 Weightloss Wednesday: 43 Lbs Down!

It’s time for another Weightloss Wednesday! As of this morning I am down to 256.3 lbs which means I am at 43.7 lbs down for the year and 143.7 lbs down.  The other big thing I am seeing is that I have come to the last hole in my belt and it’s getting too loose so I might actually have to buy a smaller belt.  It only took 143 lbs of weight loss to wear that belt!

Also, my bike is back in working order and I’m getting back to doing 5 miles a day.  I’m not sure how much longer I’m going to be able to do that because it’s getting so blasted hot but I guess that’s Texas in the summer.

I am also seeing some progress on my blood pressure.  It’s still not where it needs to be but I’ve seen it come down about 15 points in the last month or so.  I’ve also switched to a new medicine so we will see haw that goes.

Overall, nothing but good news and slow steady weight loss and I couldn’t be happier!  Please remember to subscribe to my YouTube channel if you haven’t already.

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Day 22: What is Gluten Sensitivity?

Day 22: What is Gluten Sensitivity?

Over the course of our 28 Day Weight Loss Challenge our Daily Recap videos  will be where I post the notes I have written for the talks I do in the FaceBook Group each night.  Hopefully this will make what we are talking about easier to follow for everyone that wants to join us in the challenge.  You can see each of the 28 Day Challenge recap posts here.  Please subscribe to the YouTube channel to never miss an video.

Gluten is the protein composite in some grains that acts as a glue that holds breads together.  It makes muffins fluffy or allows you to stretch a ball of pizza dough out into a flat disk.  Gluten gives bread products it’s chewiness and allows bread to rise when leavened.

 

It is now used as a food additive, giving cheese spreads or margarines their smooth texture and is used to stabilize gravies or sauces.  It now also being added to makeup like mascara and hair care products because of the volume it adds.

 

Just as with any protein, people can be allergic to gluten.  It has been assumed that Celiac disease is the only type of gluten sensitivity but what we are now finding is Celiac is just the worst manifestation of gluten sensitivity and there are a wide range of symptoms that can be traced back to a gluten sensitivity even in people without Celiacs.

 

If you are sensitive to gluten (and as many as 1 in 4 could be) then your body could react in several different ways.  Your body could not be able to digest gluten and break it down which could wreak havoc on your lower intestine.  Those who experience symptoms complain of abdominal pain, nausea, diarrhea, constipation, and intestinal distress.  Some don’t have GI distress but there might be issues with the nervous system.  Your body could try to mark the gluten as a foreign invader and increase inflammation to deal with it causing a wide range of issues from headaches to joint pain to leaky gut.  In some cases, long term inflammation in the brain can lead to Alzheimer’s disease, Parkinson’s disease, multiple sclerosis, and even autism.

 

In many cases, people with gluten sensitivity could have neurological issues without any GI problems so the idea that gluten is causing a brain malfunction is difficult to diagnose.  A growing number of doctors now test for gluten sensitivity before embarking on long and difficult treatments for neurological disorders.

 

Of particular note is Dr. Hadjivassiliou and his long time work on gluten sensitivity.  In his 2010 article in Lancet Neurology, he talks about how he is using gluten free diets to cure a wide range of neurological issues and brain dysfunctions.  He issues a clear call for doctors to at least be aware of what gluten does to their patients and rule out a gluten sensitivity before proceeding to other treatments.

 

Let me share what Dr. Rodney Ford of the Children’s Gastroenterology and Allergy Clinic in New Zealand proposed in his 2009 article aptly titled “The Gluten Syndrome: A Neurological Disease”:  The fundamental problem with gluten is its “interference with the body’s neural networks… gluten is linked to neurological harm in patients, both with and without evidence of celiac disease.” He added, “Evidence points to the nervous system as the prime site of gluten damage,” and he boldly concluded that “the implication of gluten causing neurologic network damage is immense. With estimates that at least one in ten people are affected by gluten, the health impact is enormous. Understanding the gluten syndrome is important for the health of the global community.”

 

At the heart of gluten sensitivity and almost any other chronic disease is inflammation.  We know that gluten causes inflammation and the evidence is mounting that it is a cause of a medley of health challenges, from chronic daily nuisances like headaches and brain fog to serious ailments such as depression and Alzheimer’s. We can even make a case for linking gluten sensitivity with some of the most mysterious brain disorders that have eluded doctors for millennia, such as schizophrenia, epilepsy, depression, bipolar disorder, and, more recently, autism and ADHD.

 

It’s also worth noting that we are not eating the same grain we have for millennia.  Grain has been cross-bred and modified and now contains up to 40 times as much gluten as it did 500 years ago.  The reason is gluten can be addictive and release endorphins that make us feel good when we eat it.  Combine that addictive gluten with addictive sugar and it’s no wonder we want jelly on our toast and frosting on our cake and eat donuts and other sweets.

All notes taken from information found in Fat Chance by Dr Lustig, Good Calories, Bad Calories by Gary Taubes, Grain Brain by Dr PerlmutterThe Angriest Trainer Podcast and Jimmy Moore’s Podcasts.

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Day 21: What is Type III Diabetes?

Day 21: What is Type III Diabetes?

Over the course of our 28 Day Weight Loss Challenge our Daily Recap videos  will be where I post the notes I have written for the talks I do in the FaceBook Group each night.  Hopefully this will make what we are talking about easier to follow for everyone that wants to join us in the challenge.  You can see each of the 28 Day Challenge recap posts here.  Please subscribe to the YouTube channel to never miss an video.

You have heard me say many times throughout this 28 Day Journey that more and more evidence is mounting that Alzheimer’s and other dementia diseases are basically Type III Diabetes.  In other words, the same root causes that cause Type II Diabetes are causing mental problems as well.

 

It’s important to note that Diabetes doesn’t cause dementia, just that both issues spring from the same well of causes.  They are both coming from foods that force the body to create new metabolic pathways that are harmful to the body.  In the case of Alzheimer’s, the body’s response to chronically high levels of insulin is to create plaques in the brain that essentially take over and replace brain cells.  It’s worth noting that the obese are at a much higher risk of impaired brain function and diabetics are twice as likely to develop Alzheimer’s.

 

New estimates say that Alzheimer’s will affect 100 million people by 2050, a crippling number that could bankrupt our healthcare system and our nation.  And that doesn’t include the people with Diabetes that don’t contract dementia.

 

New research indicates that having dementia means that throughout your life, you probably had one or more of the following risk factors.  You lived with chronic high blood sugar levels even in the absence of diabetes,  you ate too many carbohydrates throughout your life, you opted for a low-fat diet that minimized cholesterol, or you had undiagnosed sensitivity to gluten, the protein found in wheat, rye, and barley.

 

When talking about gluten, most people think that people with Celiac’s disease are the only ones that need to worry about it.  This is because gluten is only thought of in terms of gastrointestinal health but new research indicates that gluten also has an effect on the brain and that we are all sensitive to gluten to greater or lesser degrees.

 

Dr Perlmutter, the President of the Perlmutter Health Institute says “Many of my patients reach me once they have “tried everything” and have been to scores of other doctors in search of help. Whether it’s headaches and migraines, Tourette’s syndrome, seizures, insomnia, anxiety, ADHD, depression, or just some odd set of neurological symptoms with no definite label, one of the first things I do is prescribe the total elimination of gluten from their diets. And the results continue to astound me.”

 

Researchers have know that the cornerstone of all degenerative conditions, including mental conditions, is inflammation.  What has been only recently been figured out is what exactly is causing the inflammation.  Turns out is was gluten and carbs in general.

 

Inflammation is supposed to be something that only shows up for a short time in response to an issue, helps the body deal with that issue, then goes away.  When we constantly introduce gluten into our system, we are keeping our bodies inflamed for long periods of time, causing long term damage.  We already deal with inflammation in our bodies as a way to handle certain diseases.  For instance, arthritis is caused by inflammation in the joints and we handle that with aspirin, which is an anti-inflammatory.  Asthma is handled with anti-inflammatory inhalers.  New evidence shows that taking an aspirin for a heart condition works, not because it thinned the blood but because it reduces swelling in the blood vessels.
But the idea that inflammation causes mental disorders has only recently begun to catch on.  But in fact, studies dating back as far as the 1990s show that people who have taken nonsteroidal anti-inflammatory medications such as Advil (ibuprofen) and Aleve (naproxen) for two or more years may have more than a 40 percent reduced risk for Alzheimer’s and Parkinson’s disease. At the same time, other studies have clearly shown dramatic elevation of cytokines, the cellular mediators of inflammation, in the brains of individuals suffering from these and other degenerative brain disorders. Today, new imaging technology is finally allowing us to see cells actively involved in producing inflammatory cytokines in the brains of Alzheimer’s patients.

All notes taken from information found in Fat Chance by Dr Lustig, Good Calories, Bad Calories by Gary Taubes, Grain Brain by Dr PerlmutterThe Angriest Trainer Podcast and Jimmy Moore’s Podcasts.

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