After your cells use up the sugar that's in your bloodstream from your last meal or beverage, your body has to find another source of energy for your cells. The first places that it turns to are your liver and skeletal muscles. Both your liver and muscles store sugar in the form of glycogen, and when needed, glycogen can be broken down to glucose, which all of your cells can use to produce energy for their ongoing activities.
During a water-only fast, your glycogen stores are depleted within about 24 hours, give or take a few hours. After your glycogen stores are used up, most of your cells begin burning fatty acids for energy - these fatty acids come from your fat reserves, including fatty tissue that surrounds your organs.
Two groups of cells - your red blood cells and your brain cells - cannot use fatty acids to fuel their energy needs. Your red blood cells and brain require glucose, and once glycogen/glucose from your muscles and liver are used up, your brain and your red blood cells get their glucose from the following two sources:
From glycerol, which is a component of your fat tissues.
From your muscles - some of your muscle tissues get broken down, and the amino acids from your muscle tissues are used to produce glucose for your brain and red blood cells.
Clearly, it's not in your best interest to rapidly eat up your muscles to meet the energy requirements of your brain and red blood cells during a water-only fast. Your body knows this, and somewhere between the second and third day of water-only fasting, your liver begins churning out ketones, which, during a water-only fast, come primarily from the breakdown of fatty acids from your fat reserves.
with respect to little fix's mom:
just want to say that GMO wheat has never made it to the market. Wheat is a major export and the importing countries are very strict about zero GMO's
somewhat similar to General Mills Cheerios (primarily oats) making a big deal of eliminating GMO's next October - - when there have never been GMO oats in existence.
Its corn and soy derived products where GMO issues can apply.
Was watching the video Bollocks referenced earlier on mainstreet and cells salts were discussed.
did a quick google search and found some info
Anyone on the site used them/
Silver66 Rage against the dying of the light
I believe that Wikipedia is controlled by the establishment. I do not trust it as a source.
Feel free to eat the wheat. I say no thanks. Wheat has been degraded so far from where it started that it no longer has any of it original characteristics. It may be fine for some but I believe it makes a lot of us sick. We have difficulty digesting it which causes inflammation and gut dysbiosis. Also, it feeds the yeast that overgrows in most of us. I have my suspicions about whether it's been genetically modified. Lance Armstrong had us fooled for awhile because we didn't know how to test what he was hiding but we do now. I'm gonna take a guess that some discovery will be made that most of the wheat is not what we thought. We can wait and see. For now, I'll pass. It is one of the most money making commodities in our market. Is it the only one that hasn't been tainted? I doubt it. The genetic modifications of one plant is cross contaminating another. They are playing a dangerous game that maybe unable to be stopped. I avoid genetically modified anything and go organic as much as possible. Get your food locally from a reputable farm(s). Join a CSA, know your farms. If that farm is next door to a huge farm that sprays it crops or grows GM food, don't buy there. You can guess it's been cross contaminated. There is a reason wheat intolerance is growing exponentially. But hey, eat up!!
The agency interviewed 270 Pacific Northwest growers but has yet not been able to say how the plants came to be in the 125-acre field of an unidentified farmer. The plants were a variety developed by Monsanto Co. to resist its Roundup herbicide, but never approved for commercial production.
The investigation began in late April when the farmer noticed that plants he'd sprayed with an herbicide did not die as expected. Tests by Oregon State University and federal scientists showed the plants carried a gene that allowed them to resist glyphosate, the active ingredient in Roundup.
How the plants got there remains a mystery.
Since then, GM crops have become the norm rather than the exception in countries like the US. The vast majority of US corn, wheat and rice are genetically engineered. That trend has swept into other regions like South America, where Brazil and Argentina produce and export large amounts of GM corn and soybeans. Farmers cultivated an estimated 170 million hectares of bioengineered crops globally in 2012, a year-on-year increase of 8%, according to the ISAAA. That’s a 100-fold increase from 1996. The forerunners in the industry have been US-based firms Monsanto and DuPont Pioneer.
Read More at https://knowledge.ckgsb.edu.cn/2014/02/18/technology/genetically-modifie..., Written by Don Weinland, Copyright © CKGSB Knowledge
NaturalNews Insider Alert
Dear NaturalNews readers,
This is the most pressing urgent report I've published in at least a year.
The battle for humanity is nearly lost. Food is now deliberately engineered to promote death, not nourishment.
Food contamination is often not an accident, and even children's vitamins are designed to cause long-term neurological damage in children.
This is the conclusion from extensive laboratory testing and food investigations we have conducted here at Natural News. My article explains all this in considerable (shocking) detail:
As part of the overall campaign to poison children, the American Dental Association (which pushes mercury in the form of fillings) now recommends that infants be fed toxic fluoride chemicals:
The EPA, meanwhile, has declared that Bt toxin residue on GM soybeans is "safe" at any level!
Women, children and adolescents should avoid eating farmed salmon, according to Norwegian doctors and international experts. The reason is that salmon feed contains harmful pollutants.
Talking to VG, specialist Anne-Lise Birch Monsen and Physician and professor of medicine, Bjørn Bolann say that it is uncertain in both the amount of toxins and how they affect children, adolescents and pregnant. They point out that the type of contaminants that have been detected in farmed salmon have a negative effect on brain development and is associated with autism, AD / HD and reduced IQ.
A large European study involving about 8,000 newborns, shows that pregnant women with high levels of toxins in the body have children with lower birth weight, which may have an adverse effect on child health.
Conservative party (Høyre) economic policy spokesman Svein Flåtten asks fisheries minister to respond in the Parliament on whether Norwegian farmed salmon is dangerous to eat for children and pregnant women.
I want to know what she can do to make Norwegian consumers and society sure that Norwegian farmed salmon is a healthy and clean product. That’s what we’ve been hearing from researchers for years, says Flåtten to NTB.
He believes there is reason to take seriously the warning raised by doctors.
- There is no doubt that such claims may have a negative effect on salmon industry. Therefore, it is important to clarify this quickly. I expect the health authorities to look closely at the findings discussed, he said.
If you eat seafood, unless you catch it yourself or ask the right questions, the odds are pretty good it comes from a fish farm. The aquaculture industry is like a whale on steroids, growing faster than any other animal agriculture segment and now accounting for half the fish eaten in the U.S.
The potential effects of horizontal gene transfer on human health have always been stated as an important item in the safety assessment of genetically modified organisms. However, the persistence in the human gut of DNA from dietary GM plants has been relatively unknown since their inception.
Our bloodstream is considered to be an environment well separated from the outside world and the digestive tract. According to the standard paradigm large macromolecules consumed with food cannot pass directly to the circulatory system. During digestion proteins and DNA are thought to be degraded into small constituents, amino acids and nucleic acids, respectively, and then absorbed by a complex active process and distributed to various parts of the body through the circulation system.
Based on the analysis of over 1000 human samples from four independent studies, researchers in PLOS One reported evidence that plant DNA concentration shows a surprisingly precise log-normal distribution in the plasma samples while non-plasma (cord blood) control sample was found to be free of plant DNA.
DNA molecules are ubiquitous in large numbers in all raw and unprocessed food. Depending on the extent of processing, various fractions of DNA molecules of varying size may be present in the consumed product, even in processed food such as corn chips and chocolate.
We are the world, we are the children will pick ya up!
I read that fish article the other day, I should have posted it.
Here is a good article
Whole Foods maintains a list of ‘Unacceptable Ingredients” which includes everything from MSG to high fructose corn syrup. It also includes artificial colors, artificial preservatives, hydrogenated fats, etc. You can see the whole list, updated periodically, here. But did you know that about 54% of the products sold in stores like Walmart would be banned from Whole Foods due to containing dangerous ingredients? Check out the real differences below.
GMOS. While Whole Foods has yet to pull all GMO ingredients from their store, they also partner with Non-GMO Verified Project to offer numerous products that do not contain genetically modified ingredients, and they plan to eliminate products which contain them by 2018. They are pervasive in our food supply so it is very difficult to eliminate them, since they currently aren’t required to be labeled as ‘GMO’ by law.
Putting aside GMOs for the moment, how many of the groceries sold at Walmart would never be stocked on Whole Foods shelves? The 78 ingredients on their blacklist end up comprising over 54% of all the foods sold in Walmart stores. What’s more, approximately 97% of the soft drinks/soda sold at Walmart contain ingredients that Whole Foods considers “unacceptable”. High fructose corn syrup and the preservative sodium benzoate are primary culprits.
Read more: https://naturalsociety.com/54-percent-ingredients-ban-walmart-whole-foods/#ixzz2u3R6Wxda
Follow us: @naturalsociety on Twitter | NaturalSociety on Facebook
Vitamin C has a broad spectrum antioxidant function with the ability to protect cell structures and DNA from free radical damage. Vitamin C is remarkably safe even in enormously high doses. Compared to commonly used prescription drugs, side effects are virtually nonexistent. No matter how high the concentration, vitamin C does not harm healthy cells. Yet, through an array of enzymatic and metabolic reactions, vitamin C has an impressive ability to protect and treat and wide range of diseases, including cancer. When something is this effective at treating disease, the FDA will stop at nothing to prevent public access.
For those of you looking for some good recipes, this site has some real, healthy recipes; hence the domain name.
Lots of paleo and gluten free stuff too.
Let’s sit down together and have the uncomfortable talk about grains…
I’m gonna say some stuff here that you may not want to hear, stuff that goes against what you’ve been made to believe is healthy.
However, if you read the following with an open mind then you’re going to come away with a life changing truth about truly healthy eating that will transform your body. It has certainly transformed mine.
A few weeks ago I posted the quote below from Mark Sisson, author of The Primal Blueprint, on my facebook page that raised many questions.
“There are no requirements in human nutrition for carbohydrates. Grains are totally unnecessary.”
So if we aren’t supposed to be eating grains then why are ‘whole grains’ said to be so healthy for us? Why do whole grain bread product have a heart healthy stamp on them? Why does the doctor tell us to eat plenty of whole grains to help lower our cholesterol and increase our fiber intake?
Also some great grain free recipes at this site
I didn't immediately believe William Davis in Wheat Belly when he claimed that wheat has changed to the point of being a Frankenfood. Wheat never was nicely digestible by most humans without fermentation.
I am certain that the fermentation process is critical to being able to digest wheat because it eliminates phytic acid and reduces gluten while "softening" or pre-digesting. Ten years ago, I cultured a sourdough starter with wheat from a local stone mill and eliminated unfermented wheat.
After figuring out how to make real bread, the Candida was killed off in about a week. Weight dropped off and I was the most healthy I'd been in 40 years after a lifetime of 70's food, vaccines, allergy shots, booze, smokes, restaurants, etc. It's strange to hear Candida becoming a household word, because 10 years ago you were regarded as a flake for taking about it.
At the time, I used a cheap gluten test (test strips) to show that the fermentation process was dramatically reducing gluten in my sourdough when compared to the raw wheat flour.
I'm raising two points for your discussion:
1) The wheat really is different now
I'm convinced that the wheat itself has changed. In addition to the information in Wheat Belly (which I suspect is accurate), my sourdough starter is telling me the wheat has changed. So is my belly.
(If you've never cultured and managed a wild yeast sample - or sourdough starter - this may be gibberish. Sorry - but I see Sally Fallon and Weston Price talk on this thread so I doubt I have to sell the idea.)
My starter doesn't double in volume any more when I feed it flour. It does eat the flour and clearly it's alive (you can tell by the smell, trust me). I've experimented with different flours, different water (yes, highly filtered), and yeast cultures from other geographies (San Fran, Italy, South Africa, Tasmania, and that 150 year old one from a US civil war hero). I've re-cultured mine 5 or 6 times as well.
Historically, a few hours after you feed starter, your heart should soar with joy at the incredible demonstration of life happening on your countertop. People like me have all had their jars gush out massive streams of goo. Jar lids have exploded for cryin out loud.
Not any more. With the new wheat, it's just barely alive. No miracle of life, no doubling of volume. You can make bread but it doesn't rise as much... and it doesn't digest the same.
So yes, the wheat has changed. Having a starter means that you do a science experiment on your kitchen counter every day when you feed it water and flour. I've done thousands of these in recent years and made bread more than a thousand times. I know the wheat has changed, but my starter is 100% convinced.
2) Beware the bad yeast - Candida Albicans.
For the past 100ish years, commercial bread has been leavened with Candida Albicans (whiskey yeast), but it does not ferment. The growth pattern of this yeast is indistinguishable from cancer - and this yeast is being used all over the planet today in cancer research.
--- Conclusion ---
Even if the wheat hadn't been changed, commercial bread was already evil because it wasn't fermented. The ancient Egyptians discovered this and it was never forgotten until big business re-introduced unfermented wheat around the same time as margarine, sugar, sugar substitutes, and tobacco.
Breadmaking went from a 24 hour process to a 40 minute process.
And even sourdough is bad when the wheat is Frankenfood.
Excellent post, interesting observations. Does this mean you don't trust the flour from Arva anymore?
Have you stopped making bread?
I no longer trust the wheat grown in SWO. The mill has 'organic' flour as well, but it's organically grown Frankenwheat so really no different than the rest.
I am keeping the starter alive for now but in the fridge so I only have to feed it weekly.
Will reassess in the spring.
I feel compelled to apologize for my harshness. After reading this days later, I realized I wasn't fair. I should be more informative and should avoid coming off as a know it all. I don't know it all. I don't trust wheat and do not believe it has been free of genetic modifications but I don't have to be so rude about it. Denizen, please forgive me. I've heard of trollers and wondered if you were paid by the wheat industry to discount the negative things people report about wheat. This forum is about sharing information. It's true that most of the industry says wheat is not genetically modified yet. I don't believe that but I shouldn't shame others for thinking differently. Please accept my apology and continue to share with us.
We love to drink apple cider and it's one of the few drinks beyond water my youngest can drink but look out. Most bottled apple cider has this dangerous preservative. Avoid it. Pay extra to get pure cider without preservatives. Once in a while our regular market carries organic cider without any preservatives. It a much better option. You could make hard cider with it too.