Immune Compromise.

[Guest guest]

Immune Compromise. JoAnn Guest Apr 23, 2005 20:54 PDT

 

 

In his forgotten landmark work, Nutrition and Physical Degeneration,

Dr. Weston Price proves beyond the shadow of a doubt the association

between deteriorating health of a country's people and their

exposure to white sugar and white flour.

 

So let's bring this twisted puzzle into focus. With sugar and dairy,

we're talking about immune compromise.

 

The main part of the immune system is the white blood cells. Their

job is to circulate and locate foreign stuff.

 

Once they locate something alien to the body, the white cells attack it,

destroy it and carry it off. A slight oversimplification, but generally

this is a big part of how the immune system works.

 

Refined sugar interferes in many ways.

First of all, refined sugar blocks digestion, allowing undigested food

to get into the bloodstream, thus slowing circulation way down.

If the white cells can't make their rounds, they can't do their job.

 

Appleton cites two university studies which demonstrated that

sugar suppresses the immune system by decreasing phagocytosis.

 

Phagocytosis refers to the Pac-manlike activity of white cells

munching up foreign stuff. Sugar greatly reduces the " activity " of the

white cells' little 'flippers' (pseudopods), which are for reaching out

to locate " foreign debris " .

 

Secondly, the immune system gets sensitized to refined sugar. That

means it freaks out at first, trying to normalize the blood. But

after awhile, the immune system adapts to the abnormal levels of

sugar, and accepts the idea that it will operate at a sub-normal

level.

 

The sugar no longer triggers such a violent response, and as

a result, neither do other foreign agents. The immune system gets

more and more lenient about what level of contamination it will

allow the blood to maintain. Overall health declines. This is right

out of Hans Selye, the guy who discovered and studied stress.

 

A third way sugar depresses the immune system is by sticking to

protein.

In the early part of the 20th century, Louis Maillard

proved that refined sugar has a particular capability for sticking

to protein foods, like meat, and forming a strange new complex

called glycenated protein.

 

Food chemists call Maillard's discovery the Maillard Reaction. We lack

enzymes for these weird proteins, and so they don't get broken down very

well in the digestive tract. The immune system is then exhausted by

trying to attack them year after year, since they are " foreign "

material.

That's why after a big burger and a large coke, you may feel

slightly " nauseated " . The sugar binds to the meat, making a " glycenated

protein " - a foreignburger.

 

Funny thing is, the Maillard Reactions have been studied not

primarily by nutritionists, but by food processors.

 

Food chemists have evolved very sophisticated methods of gluing sugar

to proteins, which is useful in the " production " of bread, pastries,

candy, processed meats and fish, beer, crackers, and coffee.

Carmelization.

Taste and color are their prime concerns, not nutrition. (Scandrett)

These foods are " chemically " processed, making it difficult if not

impossible for them to be digested in our bodies.

 

Lowered levels of immune response is called " immunosuppression " .

 

It leads to frequent flu, colds, fatigue, and other diseases of

civilization. The more refined the diet became, the more

degenerative diseases prevailed - arthritis, allergies, colitis,

diabetes, etc.

This is not a theory.

_________________

JoAnn Guest

mrsjo-

DietaryTi-

www.geocities.com/mrsjoguest/Genes

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

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