The benefits of caloric restriction in diets.

In the 1930′s some of the first research was completed by Clive McCay at Cornell University, from that time period onward there has been a huge increase in the amount of studies giving credibility to the ideal that calorie restriction (CR) will increase the length of one's life and slow metabolic and age related disease onset. Traditionally the method for doing this is to reduce the amount of food consumed while avoiding malnutrition. Reducing caloric intake: 1) Lengthens life, 2) Slows aging 3) Lowers the chances or may altogether remove the risk of the onset of many diseases.

The law of Hormesis states that in small doses an otherwise dangerous substance is actually healthy. Rather than decreasing food in general, one should decrease calories and increase exercise levels. This will provide the body with more than enough nutrition while burning excess storage of weight.

Diet may play a strong part in increasing or decreasing blood sugar (glucose), brought on by carb intake, excess glucose in the blood may cause acceleration of aging. Glucose and tissue protein reactions is known as glycation of proteins. This can lead to a number of structural abnormalities in the cardiovascular system, and a variety of other issues throughout the body. Glucose is interactive with DNA which can result in a change in genetic functionality.

In summary, CR is a hormetic process and acts as a low-level stressor to enhance protective and repair processes in the organism. In the Ellis Model of anti-aging avoidance induced by CR, the process can be further refined and strengthened by creating a relative calorie reduction rather than an absolute one and by reducing total carbohydrate intake to avoid glycation and its associated destructive effects.

The Diet / Heart Scam - The biggest diet hoax of the 20th and 21st centuries

The low-carb diet is getting more and more popular. The main focus of the diet is to lose weight via lowering carbohydrate intake. You might be surprised to find out this has had a lot of attention since the mid 19th century.

The diet was made most popular in modern times in 1972 due to the publishing of Dr. Robert Atkins’s book, "Dr. Atkins diet revolution". Atkins doctrine was the consumption of an unlimited amount of fat and protein. To this day the work by Dr. Atkins has the largest following of low carb enthusiasts, especially those new to low carb dieting.

Shortly following the rise of the diet/heart theory (D/H) which condemned fat (saturated) and cholesterol with the onset of Coronary Heart Disease (CHD). Dr. Atkins gained his popularity. This D/H theory was the start of the fat-fear and cholesterol-fear period which started in the middle of the 1950’s. The campaign began to brainwash the American people during the coming decades until almost all Americans formed a phobia regarding their health due to dietary habits.

The concept that Fat and Cholesterol Cause Heart Disease is the Biggest Medical Hoax of the last 100 years

I’ve only noticed a few not falling into this ideology. Most who start the low-carb lifestyle worry about what what will happen to their blood fats such as cholesterol and all related measurements. Oddly people join the  low-carb lifestyle and fail to discover that the D/H theory was a complete and utter lie. Ironically a very large number of people have written about it and exposed it..

Let's face it, we have a large number of big name organizations who find it in their best interests or have been fooled to keep this lie alive and strong. Such organizations include the American Heart Association, the National Heart, Lung, and Blood Institute, a number of colleges and  the overall medical industry. The lie has completely hooked most of these otherwise good and charitable organizations.

Huge amounts of resources are available that keep the lie afloat and it is fascinating how many businesses push funding through to keep this alive. The said businesses and organizations spend countless amounts of money convincing media to further brainwash people and literally flood the minds of billions of people into thinking of this as an absolute unchallenged fact of science.

Then again many make a lot of money on the "Diet/Heart" scam

The low carbohydrate diet was never a part of the development of the scam, it just wasn't of interest. The fact is the low carb diet can be rather easily demonized due to the alleged high fat content needed to maintain it. Since fat is the main culprit of the D/H scam, this way of thinking is quickly discounted as false and dangerous.

Diet has no relation to CHD and this is why. The AHA began a panel to find out if diet was related to CHD. They concluded that diet doesn't impact the onset of CHD. However, the AHA remained silent and in 1961 the AHA stated that diet was a risk factor for developing CHD and villains were saturated fat and cholesterol. It took only a couple of years before the AHA suggested to all Americans to follow a diet decreasing the ingestion of saturated fat and cholesterol. We still find those same recommendations to this day.




It’s Time to Stop Fretting Over Cholesterol and Fat

Now we realize, blood fat is improved with a low carbohydrate diet. However the blood profiles we are so concerned about have very little bearing and have caused us to spend far too much on testing. We have also become enslaved to medications designed to prevent problems that these readings have nothing to do with.

Blood glucose is the real issue in heart disease. This occurs in a process called "Glycation" where the blood glucose forms into glycated proteins which are damaging to the organ and vascular system. The repair of the damaged blood vessel system is actually done by Cholesterol. However the Cholesterol is wrongly associated as a cause for concern.

The fall of fat and the rise of carbs

It’s been only in the past few hundred years that there has been a concern for the type of food that a person consumes for health. The concept of watching what we eat goes back to ancient times. However the first feeble attempt to bring back what was believed to be a right way to eat dates back just a bit more than a century. During that time, a British doctor by the name of Harvey prescribed a low-carbohydrate diet for a gentleman named Mr. Banting. This was the first attempt since the Renaissance  to bring a person back to a natural diet.

The first attempts to place foods into different categories were very archaic. We have improved how we categorize but failed to improve health. This has been caused by flawed scientific information which gives people wrong signals about what to consume for optimum health. A good example of this is the concept of altering PH balance. If we were to alter our PH balance through diet it would be far more dangerous for our health than we could imagine. This is where hoaxes such as eating for blood type have spawned from, such ideas are completely nonsensical as we all share a like metabolic structure. Because of this flawed science people are often left confused on how to optimize their diet.The middle and latter part of the 19th century fell victim to endless debates on how to better one's health. During this time there was a large amount of gastrointestinal illness which caused a large boom in cereal manufacturing in order to increase dietary fiber and flush unwanted toxins from the body. Suddenly diabetes was becoming ever common in society and speculation grew in the medical community questioning the source. Doctors then studied the effects of high protein diets on patients suffering from diabetes. It was found during those studies that 50% of protein consumed converted to blood glucose (new more modern techniques have detected that it is actually 66%). When fed lean beef  compared with glucose, lean beef did not contribute to rises in blood glucose.

The researchers conversed on how crucial the full total of glucose ingested was and the rate for which that glucose was released into the blood stream. This study found there was a health benefit for the diabetic patient to gather glucose from protein because of the extremely slow rate of glucose conversion from protein. This research is now lost, to those in medicine who now push for a high-carb diet to diabetics, the worst possible diet for them to follow.

Much attention given to diets was function, instead of nutrition and the economics of farming. Several universities in the early ^1900s were land-grant institutions, one of its purposes was the improvement of farm animals. Beginning in the 30’s to the early 50’s, university biochemists researched isolated cell fragments and isolated organs which were soaked in various amounts of  proteins, fats, and carbohydrates.

Just a bit later, others entered the same research, although they were interested in the whole body and its diseases, instead of cell fragments. Their initial large scale dietary claim regarding how diet affects health happened in 53, when Dr. Ancel Keys, from the University of Minnesota, published a study coined "the Seven Countries Study", this implicated fat in the ever-increasing pandemic of heart disease. This report was the final straw on the camels back for fat,  destroying any future for the promotion of a fat-friendly philosophy, and enabling the rise of glucose-loving belief systems to reign.

Suddenly an outcry against Keys’s research appeared in medical journals however the outcry was ignored  with the exception of a few. Even though the next 30 years were filled with a variety of opinions, by 85 the pro-fat rebellion was ended. The FDA, drug companies, insurance companies and lobbyists gave support to the anti fat campaign as fat was a cause for heart disease. A series of subsequent events supported the sugar-loving ideology ever-increasingly: using mass marketing, television, professional sports, and furthering of health clubs and nutrition stores.

Health and fitness, in particular, has exhaled a vast, lasting influence on people. Prior to the 70s, most had little interest in exercise for health. It changed when the growth of the aerobics movement, brought to popularity by Dr. Kenneth Cooper, and by the increasing popularity of the bodybuilding industry, large exercise machine manufacturers like Arthur Jones and his Nautilus machines caused it a surge of popularity.

New-gen exercise fans added to the rising of health clubs and to an eruption of support to the health food industry and their ideology which resembled vegetarianism increasingly. I was highly influential in these movements, and during this time I decided to become a scientist, I hoped to gather science to renew my body and health. It was also a hope to gain expertise in exercise physiology to guide patrons of my personal fitness club.
 

Glycogen loading first appeared in 1939. The researchers allowed patients only animal protein and fats over many days before working out until exhaustion. The result was the patients when fed carbohydrates, after a three day period void of carbs, far outperformed those consuming meat and fat alone.

Now in the 60’s, Scandinavian exercise physiology labs spawned an experiment series resembling the 39 study. The main tactic was maximizing the muscle’s glycogen content during exercise by first depleting the muscle, then glycogen over-compensation, in which the patient ingested an extremely high-carb diet. This sort of research was the focus of well over a thousand Ph.D. dissertations in the following thirty years.