DUBIOUS DIAGNOSIS - The war on ‘prediabetes’ by rue

Where are you on the topic?

Diabetes caused by poor diet? Dependence upon medications?

Progressive switch to Fake sugars like Stevia, Saccharine, Aspartame?

Ingestion of trichlorinate poison sucralose?

High fructose corn syrup?

Diabetes Association has exploded the number of diabetics, thereby increasing their subscription count.

Why have so many diabetics grown in Population? Did we always have so many?

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Sunday, April 21, 2019 11:38 PM

Quote:
Originally posted by JEWELSTAITEFAN:

Why have so many diabetics grown in Population? Did we always have so many?

It's likely caused by crap in the food that alters gut microbiome combined with viruses and weak cellular structure. I started having problems after I ate Totinos somewhere around 2005 and then much later found out they were recalled. I laid around for about three months wishing for death.

They actually might have a cure/party trick in the pipeline. There are a lot of numbers in this version of the article, but another I read said over 80% have levels return to normal by three months after the procedure.

The trial now is to see how long the numbers stay that way to see if it's worth it for insurance to cover it. I hope it doesn't get buried by pharma companies who stand to lose a shit-ton of revenue.

“The gastrointestinal tract plays a major role in the physiologic regulation of glucose metabolism, so it is plausible that gastrointestinal changes in response to years of exposure to certain foods might contribute to the development of metabolic diseases, especially type 2 diabetes,”

http://www.bariatricnews.net/?q=news/112475/revita-dmr-improves-hyperg
lycaemia-t2dm

Put simply, they power wash the damaged mucosal layer off of the small intestine and it regrows back in a healthier state.

I keep wondering if some place in Mexico is already doing this....

BTW, read last week the TBHQ they put in all crackers inhibits the immune system in mice who have the flu. This was after they already noticed it altered gut DNA
samples in PEOPLE, BUT THE SHIT IS STILL IN THERE.

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Monday, April 22, 2019 12:12 AM

I have a vote and I'm not afraid to use it!

I'm sorry to say I don't have an answer for you, just some facts and observations that have led me in a general direction of thinking.

First off, genetics plays a role, just like with lactose tolerance and fat load tolerance. Generations on generations of people living in a particular food/ activity environment will be selected for or against, according to the genetics that allow them to thrive in that environment, or not. So a genetic background over the last number of millennia of a food-and-fat poor, fiber-rich, high-activity environment wouldn't allow for as much tolerance to a western diet and lifestyle. But to sum up, population studies look like people with western European genetics are least likely to get diabetes.

Looking at diabetes transitions in places like India and China, where it went from rare to common, it's clear that obesity and a sedentary lifestyle contribute. But I haven't read enough to even have a sense of whether or not the western diet in particular has a role, because usually the transition to too much food and too little activity comes at the same time as a switch to the western diet.

OTOH the western fast-food junk-food diet in particular is engineered to be particularly addictive (Kessler), so maybe the diet is responsible for the surge in obesity here and elsewhere. And that would then translate to a surge in diabetes.

Also, this is just my personal observation, but I worked over 3 decades with a number of various ethnic Asians who came to the US in their 20's, and who've been here the rest of their adult lives. Most have extremely good food habits. They eat regular meals, at regular times, of modest proportions, of low-fat, nutritious foods. And I can't recall any who've become overweight over that time. But even though they grew up without sugar, or greasy foods, and came to the US with a taste for healthy stuff, over the years not eating junk food has become a struggle. They still eat nutritiously, but it's a far more conscious effort ... To the point where some of the women will bring raw ingredients and cook soup for lunch for each other as a deliberate plan to maintain their health.

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Monday, April 22, 2019 12:59 AM

You didn't mention knowledge about Sucralose regarding diabetes.

I'll share.

Co-worker. She had gained lots of weight, I convinced her to stop taking sucralose. I explained that Sucralose would cause her to gain weight, so she looked it up online and found the last decade of her life's medical problems listed as anecdotes.
Going cold turkey made her bedridden with incredible headaches, which ticked her off. Within 2 weeks, she had to cancel 3 surgeries because all of her symptoms faded away. A fourth, for brain surgery she cancelled a little later - for her thyroid, or thymus gland. She had been on metabolism medication, at maximum dosage, and it had only brought her blood chemistry from serious coma-level to the mid- Coma level. Her monthly blood tests and responsive changes in med dosage took 9 months to settle out, and showed that her gland had been permanently damaged, but she attained Minimum dosage with blood chemistry at or near normal.
One of the other surgeries was lymph nodes removal. In a few days they went from golfball size to half, and then undetectable.
She continued brisk walking around the building for lunch, and lost 100 pounds in a year.

Her mom didn't believe. But she tried the same. Within a week her daily diabetes blood checks turned up normal. After a month of not needing to take any shots, she tested the theory. She took one spoonful of cough syrup, and the next morning her blood was off the charts. She was convinced. About 9 months later she found her blood was off the chart again. She looked all over, then outside in her robe and slippers, 78 years old, in 4 ft of snow in December, digging through her trash. She finally found a can of generic kidney beans that she hadn't noticed had sucralose in it. She had used it in her chili recipe and had one serving of it the day before.

Coworker's sister didn't believe. Then the 4-year old niece was diagnosed with Juvenile Diabetes and High Blood Pressure. Doc gave a 4 page list of stuff to stop eating. The sister/mom ignored the list and only stopped the sucralose. Next month checkup had one of those in normal range, the other was down to borderline. Next month, both ailments had disappeared.

A friend had missed a day of work. She had gone to an Emergency Room for a splitting headache. She explained that she had splitting headaches 3-4 times per week since she hit puberty. Thinking gave her a headache. Math, reading, puzzles, all gave her headaches. I told her to stop consuming sucralose. She started, and within a week stopped having headaches. A couple weeks later had a headache, and buckled down on abstinence. She told me she went 3 months without her headaches, and then 8-9 months. She said it changed her life, and at age 22 was planning to go back to school (college) - she was smart, just hated having a headache from schoolwork.

Diabetes Association has boosted number of diabetics by publishing recipes that only include sucralose, in every recipe.

I have an unproven suspicion that Moderate exercise could help prevent diabetes. With Jimmy Carter's Department of Educamation deleting Physical Education from curriculums, more and more diabetics seem to abound.

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Monday, April 22, 2019 1:48 AM

Quote:
Originally posted by JEWELSTAITEFAN:
You didn't mention knowledge about Sucralose regarding diabetes.

Yes, sucralose has sulfur in it too. Sulfur kills gut bacteria that support metabolism. I'm sure they were doing other things with their diet and it doesn't mean that just removing sucralose is going to work for everyone, but it's worth a try. Structural anomalies and immune system dysfunctions would prevent it working for probably half of people.

I haven't touched a drop of anything suspect in over 4 years, but I already have a low-functioning immune system because I'm dyspraxic and it comes with it.

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Monday, April 22, 2019 2:08 AM

Quote:
Originally posted by WISHIMAY:
Quote:
Originally posted by JEWELSTAITEFAN:
You didn't mention knowledge about Sucralose regarding diabetes.

Yes, sucralose has sulfur in it too. Sulfur kills gut bacteria that support metabolism. I'm sure they were doing other things with their diet and it doesn't mean that just removing sucralose is going to work for everyone, but it's worth a try. Structural anomalies and immune system dysfunctions would prevent it working for probably half of people.

I haven't touched a drop of anything suspect in over 4 years, but I already have a low-functioning immune system because I'm dyspraxic and it comes with it.

Sucralose is a poison, a trichlorinate. Engineered and designed to kill living things. And proven to kill living things. So it is put directly into Food. Fruit, vegetables, dairy, medicines, chocolate, juice, candy, popcorn, sodas, everything.

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Monday, April 22, 2019 2:23 AM

I have a vote and I'm not afraid to use it!

Hey JSF -

Not going to quote your post in the interests of saving page-space.

I think I mentioned before that I don't believe I've used sucralose in ... forever. I only buy organic (just to step a bit lighter on the environment), don't eat out or eat pre-prepared foods, and so on. But I spent roughly 15 years in excruciating, body-wide pain. It turned out I was sensitive to olive oil, of all things. (It's GOOD for you! they said. Have some every day! they said.)

Perhaps that family was particularly sensitive to sucralose?

Personally, I'm not a believer in artificial sweeteners, or even natural zero-cal ones like stevia or monk's fruit. And here's the reason why. When you think about Pavlov's dogs, an autonomic function - salivating - ended up getting turned on by a bell. The same happens with sweets. Your body gets conditioned by a rising glucose level after eating normal sugars to then start producing insulin after any sweeteners. Your internal body chemistry gets yanked around without the actual food it's trying to process being present.

I think there's enough evidence to link high fructose consumption with fatty liver disease.

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Monday, April 22, 2019 2:30 AM

I have a vote and I'm not afraid to use it!

Quote:
Originally posted by WISHIMAY:
Yes, sucralose has sulfur in it too.

Not that I'm aware.

Here's the structure of sucrose (normal table sugar) compared to sucralose, and there's no sulfur in the structure. Does the sulfur show up as an unintended contaminant of manufacture, perhaps?

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Monday, April 22, 2019 3:23 AM

I have a vote and I'm not afraid to use it!

JSF

So, I started reading about sucralose and found some dubious claims and some significant concerns.

My first look-see was into whether or not it was a product of insecticide research, which got me to this website from 2007.
https://thepeopleschemist.com/splenda-the-artificial-sweetener-that-ex
plodes-internally/

And right at the start I had a BIG problem with its illustration ...
sucralose

agent orange (the original link doesn't display, this is an identical structure from a different site)

... where they try and compare sucralose to agent orange. To the layman's eyes they might look similar, but the first is based on a completely normal table-sugar ring structure (all table sugar creates those rings), while the second is based on a benzene ring structure (the every-other doubled lines in the ring indicate that). Those two ring structures are entirely different classes off chemicals.

The article also gave me the names "Hough and Phadnis" who were the inventors, and indeed, they were trying to make insecticides as claimed - the operative word being trying. This was a case of an initial failure being an unintended success. "“It isn’t of any use as an insecticide,” Hough told me recently. “That was tested.”"
https://www.newyorker.com/culture/goings-on/sweet-nothings

The final claim from I checked out is whether or not it's fat soluble.
They start out claiming that sucralose is "only 25% water soluble", by which I think I'm supposed to assume that it's 75% fat soluble. But that's silly. Quartz rock is barely water soluble in millennia, but that doesn't make it fat soluble.
But RECENT - August 2018 - studies indicate it is indeed itself fat soluble, though it takes sophisticated instrumentation to detect it. https://news.ncsu.edu/2018/08/sucralose-metabolites/ Those studies also found 2 fat-soluble metabolites indicating it's metabolized in the gut.

Given that, I wouldn't give sucralose a safety 'pass'.

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Monday, April 22, 2019 4:41 AM

Quote:
Originally posted by WISHIMAY:
Quote:
Originally posted by JEWELSTAITEFAN:
You didn't mention knowledge about Sucralose regarding diabetes.

Yes, sucralose has sulfur in it too. Sulfur kills gut bacteria that support metabolism. I'm sure they were doing other things with their diet and it doesn't mean that just removing sucralose is going to work for everyone, but it's worth a try. Structural anomalies and immune system dysfunctions would prevent it working for probably half of people.

I haven't touched a drop of anything suspect in over 4 years, but I already have a low-functioning immune system because I'm dyspraxic and it comes with it.

Where did you get the sulfur info? I don't find that. Are you talking about sucralose, or Splenda?

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Monday, April 22, 2019 7:29 AM

6IXSTRINGJACK

It's all part of the plan.

Nobody is trying to kill you. They're just working together to make sure as many people as possible have to live with manageable discomfort while living out the rest of their days paying Big Pharma a "living tax" for pills they need to function after spending the care free days of youth ingesting crate loads of stuff that should be illegal to even market as "food".

Do Right, Be Right. :)

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Monday, April 22, 2019 8:59 AM

Quote:
Originally posted by JEWELSTAITEFAN:

Where did you get the sulfur info? I don't find that. Are you talking about sucralose, or Splenda?

Just about anything that is powdered or chopped has sulfur either directly added or as a result of processing to keep it shelf stable, from coconut to powdered sugar to baking powder.

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Monday, April 22, 2019 3:46 PM

I have a vote and I'm not afraid to use it!

Quote:
Originally posted by WISHIMAY:
Just about anything that is powdered or chopped has sulfur either directly added or as a result of processing to keep it shelf stable, from coconut to powdered sugar to baking powder.

If you're talking about 'powdered or chopped' perhaps you mean silicon (symbol Si) in the form of silicon dioxide added as an anti-caking agent, and not sulfur (symbol S).

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Monday, April 22, 2019 3:56 PM

Quote:
Originally posted by rue:
in the form of silicon dioxide added as an anti-caking agent, and not sulfur (symbol S)

No. Anything powdered or of a mix unless it specifically says NO PRESERVATIVES has sulfur. Silicon dioxide doesn't kill bacteria. Sulfites HAVE to be labeled if the product is a fruit or veg, but not for anything synthetically created. Anytime you see caramel coloring not specifically labeled that it comes from melted sugar that is made from burnt sulfur. Most of the time when you see lemon juice concentrate that has sulfites added as well. They've stopped letting them get away with it in Italy, but it'll never happen here. Sulfites really are in everything here.

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Monday, April 22, 2019 5:14 PM

I have a vote and I'm not afraid to use it!

Quote:
Originally posted by WISHIMAY:
Just about anything that is powdered or chopped has sulfur either directly added or as a result of processing to keep it shelf stable, from coconut to powdered sugar to baking powder.

I went to a number of websites re sulfur (dioxide / sulfites) and none of them listed powdered sugar or baking powder as problematic. And I then specifically searched for those two using two different search engines. Some list trace levels of sulfites in trace levels of cornstarch used for anti-caking.

But all food has at a minimum low levels of naturally-present sulfite. You can't avoid it unless you stop eating entirely and restrict yourself to drinking ultra-pure (>18 mega ohm resistance, < 1ppb TOC) water.

On top of that, one's own body internally produces about a gram of sulfites a day.

So it seems unreasonable to be concerned about trace levels in trace levels, and I rejected those claims for powdered sugar or baking powder.

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Tuesday, April 23, 2019 6:19 PM

Quote:
Originally posted by rue:

So it seems unreasonable to be concerned about trace levels in trace levels, and I rejected those claims for powdered sugar or baking powder.

And I'm telling you that we people who are intolerant react to them, and they are
on most of the sites I'VE read that say DON'T EAT, but sure.... you believe the people who only have their bottom line to worry about.

There's a reason I haven't had a slice of cake with icing in 4 years and it ain't because I'm watching my girlish figure.

http://learningtarget.com/nosulfites/sweet.htm
I know what you are thinking, you are going to avoid all the sugar problems by using artificial sweeteners. There are no sulfites in sucralose or aspartame and you’ll lose weight to boot. Nice try. Since artificial sweeteners are so intense, you only need a smidgen and smidgens are hard to measure. So, the yellow and blue envelopes of Splenda and Equal were invented. They contain a breath of artificial sweetener and about 1 gram of dextrose and maltodextrin. This makes the packets as bad as refined corn…because they are refined corn. Do you ever have the feeling someone is out to get you? Just to put nails in your coffin, remember that the low calorie sweeteners like sorbitol, manitol and xylitol are actually made from corn starch and have effective sulfur oxide ratings equivalent to corn syrup.

But, here's hoping this is the miracle treatment I am looking for...Study is done July 2020...
https://www.pharmaceutical-business-review.com/news/4d-pharma-ibs-drug
-blautix-phase-2-trial/

According to 4D pharma, Blautix was originally isolated from a healthy individual. The live biotherapeutic candidate is said to have a unique metabolism, which uses intestinal hydrogen as an energy source. Through this metabolism, the organism helps in lowering hydrogen sulphide levels and improves microbiota diversity and stability.

4D pharma claims that Blautix, which targets the microbiome, has the potential to directly act on the underlying pathophysiology of disease for the treatment of all IBS patients of any traditional sub-types

This could be every bit as big as the duodenal resurfacing for diabetics. Maybe the 20's will be remembered for these kinds of treatments.

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Tuesday, April 23, 2019 6:43 PM