Re: White Flour Contains Diabetes-Causing Contaminant Alloxan
- From: "TC" <tunderbar@xxxxxxxxxxx>
- Date: 22 Jun 2005 06:55:37 -0700
> Preventive Psychiatry E-Newsletter # 211
> White Flour Contains Diabetes-Causing Contaminant Alloxan
> Sunday, June 19, 2005
> You may want to think twice before eating your next sandwich on white
> bread. Studies show that alloxan, the chemical that makes white flour
> look "clean" and "beautiful," destroys the beta cells of the pancreas.
> That's right; you may be devastating your pancreas and putting yourself
> at risk for diabetes, all for the sake of eating "beautiful" flour. Is
> it worth it?
> Scientists have known of the alloxan-diabetes connection for years; in
> fact, researchers who are studying diabetes commonly use the chemical
> to induce the disorder in lab animals. In the research sense, giving
> alloxan to an animal is similar to injecting that animal with a deadly
> virus, as both alloxan and the virus are being used specifically to
> cause illness. Every day, consumers ingest foods made with
> alloxan-contaminated flour. Would they just as willingly consume foods
> tainted with a deadly virus? Unless they had a death wish, they
> probably would not. Unfortunately, most consumers are unaware of
> alloxan and its potentially fatal link to diabetes because these facts
> are not well publicized by the food industry.
> How does alloxan cause diabetes? According to Dr. Hari Sharma's Freedom
> from Disease, the uric acid derivative initiates free radical damage to
> DNA in the beta cells of the pancreas, causing the cells to malfunction
> and die. When these beta cells fail to operate normally, they no longer
> produce enough insulin, or in other words, they cause one variety of
> adult-onset type 2 diabetes. Alloxan's harmful effects on the pancreas
> are so severe that the Textbook of Natural Medicine calls the chemical
> "a potent beta-cell toxin." However, even though the toxic effect of
> alloxan is common scientific knowledge in the research community, the
> FDA still allows companies to use it when processing foods we ingest.
> The FDA and the white flour industry could counter-argue that, if
> alloxan were to cause diabetes, a higher proportion of Americans would
> be diabetic. After all, more consumers consume white flour on a regular
> basis than are actually diabetic. This point is valid, but it does not
> disprove the alloxan-diabetes connection. While alloxan is one cause of
> adult-onset type 2 diabetes, it is of course not the only cause. As the
> Textbook of Natural Medicine states, "current theory suggests an
> hereditary beta-cell predisposition to injury coupled with some defect
> in tissue regeneration capacity" may be a key cause. For alloxan to
> cause injury to an individual's beta cells, the individual must have
> the genetic susceptibility to injury. This is similar to the connection
> between high-cholesterol foods and heart disease. Eating
> high-cholesterol foods causes heart disease, especially in people who
> have family histories of heart disease. The link between alloxan and
> diabetes is as clear and solid as the link between cholesterol and
> heart disease.
> If you've been eating white bread for years and you have a family
> history of diabetes, all hope is not lost for you. Studies show that
> you can reverse the effects of alloxan by supplementing your diet with
> vitamin E. According to Dr. Gary Null's Clinicians Handbook of Natural
> Healing, vitamin E effectively protected lab rats from the harmful
> effects of administered alloxan. Now, you're not a lab rat, but you're
> a mammal and vitamin E is definitely worth adding to your daily regimen
> of nutritional supplements, especially if you have a history of eating
> foods made with white flour and are at high risk for diabetes.
> Even if you are already diabetic, some simple changes to your diet can
> help treat your diabetes. First of all, stop eating foods made with
> white flour. Even though you already have diabetes, vitamin E
> supplements can still help you, as can many common foods. Garlic, for
> example, does wonders for diabetes. As Dr. Benjamin Lau states in his
> book Garlic for Health, "When fed garlic, the rabbits' elevated blood
> sugar dropped almost as much as it did when they were given the
> antidiabetic drug tolbutamide. Researchers postulated that garlic may
> improve the insulin effect."
> If you can't handle the taste of natural garlic, you can take it in
> widely available supplements. Aloe vera is a traditional diabetic
> remedy in the Arabian Peninsula, and its therapeutic characteristics
> are now gaining worldwide acceptance in the treatment of diabetes.
> According to both human and animal research studies, aloe vera lowers
> blood glucose levels by an unknown mechanism. According to the
> Clinicians Handbook of Natural Healing, this natural hypoglycemic
> effect extended over a period of 24 hours. Adding onions to your diet
> (along with the garlic) can also significantly reduce your blood sugar
> level. Additionally, as Dr. Michael T. Murray writes in The Healing
> Power of Herbs, studies show that ginseng controls glucose in both
> diabetic humans and diabetic laboratory animals.
> It all comes down to asking if putting yourself at risk for diabetic
> coma, blindness, limb amputation and death is worth eating white bread.
> If you're willing to risk your quality of life and your life itself,
> then go ahead and eat all the foods made with white flour you want.
> However, if you want to stop poisoning yourself with alloxan, a known
> toxic chemical, then make a few simple dietary changes. Eat groceries
> (see related ebook on groceries) made with whole-grain wheat flour, not
> processed white flour.
n. 1. (Chem.) An oxidation product of uric acid. It is of a pale
reddish color, readily soluble in water or alcohol.
The mechanism of alloxan and streptozotocin action in B cells of the
Department of Animal Physiology and Biochemistry, University of
Agriculture, Poznan, Poland.
Alloxan and streptozotocin are widely used to induce experimental
diabetes in animals. The mechanism of their action in B cells of the
pancreas has been intensively investigated and now is quite well
understood. The cytotoxic action of both these diabetogenic agents is
mediated by reactive oxygen species, however, the source of their
generation is different in the case of alloxan and streptozotocin.
Alloxan and the product of its reduction, dialuric acid, establish a
redox cycle with the formation of superoxide radicals. These radicals
undergo dismutation to hydrogen peroxide. Thereafter highly reactive
hydroxyl radicals are formed by the Fenton reaction. The action of
reactive oxygen species with a simultaneous massive increase in
cytosolic calcium concentration causes rapid destruction of B cells.
Streptozotocin enters the B cell via a glucose transporter (GLUT2) and
causes alkylation of DNA. DNA damage induces activation of poly
ADP-ribosylation, a process that is more important for the
diabetogenicity of streptozotocin than DNA damage itself. Poly
ADP-ribosylation leads to depletion of cellular NAD+ and ATP. Enhanced
ATP dephosphorylation after streptozotocin treatment supplies a
substrate for xanthine oxidase resulting in the formation of superoxide
radicals. Consequently, hydrogen peroxide and hydroxyl radicals are
also generated. Furthermore, streptozotocin liberates toxic amounts of
nitric oxide that inhibits aconitase activity and participates in DNA
damage. As a result of the streptozotocin action, B cells undergo the
destruction by necrosis.
- White Flour Contains Diabetes-Causing Contaminant Alloxan
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