‘Almost everyone considers oatmeal a healthy food item, but clinical studies revealed otherwise.’
THE food we eat is metabolized and automatically turned into various chemical substances (amino acids, minerals, hormones, etc.) that our body needs for our organs to work properly, and the waste products are excreted.
Chocolates and other “pleasure food items” (beans, eggs, low-fat meats, nuts, desserts) induce our brain to release happy (pleasure) hormones like endorphins, serotonin, dopamine, and oxytocin. Low levels of these hormones cause depression or anxiety.
The natural chemical transformation in our digestive system is also the reason why those individuals with arthritis suffer joint pains almost as soon as within a couple of hours after eating inflammatory food items like the so-called nightshades (potato, tomato, paprika, pepper, eggplant, tobacco).
Bread, pasta, rice, soft drinks, milk, fruits, noodles, crackers, cereals, beans, popcorn, cookies, desserts, and other starches are carbohydrates that are readily transformed into glucose (blood sugar). Diabetics watch their food intake, being careful about the carbs, and conscious of their caloric intake. Among Asians, eliminating or minimizing rice in our diet helps in the treatment of diabetes and in weight management. Abnormally high blood glucose level (hyperglycemia) harms blood vessels, eyes, heart, kidneys, and nerves, and could acutely cause diabetic acidosis, unconsciousness, coma, and death. The opposite, too low blood sugar level (hypoglycemia), leads to mental confusion, weakness, and sudden collapse. If any of these two conditions are not treated promptly, death could ensue.
Hypoglycemia is more emergent of the two. Glucose is a vital chemical that gives us energy, essential to the brain, a major fuel that runs our body.
Gluten and Lectins
We were raised eating oatmeal (the world-famous Quaker Oats) every morning. I enjoyed oatmeal a lot, sometimes I ate it for snacks when I was growing up. Almost everyone considers oatmeal a healthy food item, but clinical studies revealed otherwise. Oatmeal contains harmful lectins and is often contaminated with gluten. Almost all types of bread are made with wheat (a whole grain), which contains very large amounts of lectins like raw legumes (soybeans, peas, lentils, beans, peanuts). Lectins (hemagglutinins) are “anti-nutrients” (prevent absorption of many minerals, like calcium, iron zinc, and phosphorus, which are essential to health). Lectin also causes chronic inflammation, especially in the gut and joints, and contributes to overweight and obesity. It contains phytohemagglutinins that cause red blood cells to clump together. Lectin negatively affects the immune system and the microbiome intestinal flora, and injures the gut linings, which results in bloating, nausea, vomiting, stomach upset, and diarrhea, among many individuals. Boiling, stewing, and soaking in water for several hours can inactivate most lectins.
The good side of lectin includes acting as an antioxidant and slowing down digestion to reduce the absorption of carbohydrates, which prevents a sharp rise of glucose and insulin levels. Studies are underway to look at the use of the non-toxic side of lectin in small amounts to help gut cell growth for patients who are unable to eat for long periods, and as an anti-cancer agent, because it appears to kill cancer cells.
The three ancient grains that do not contain lectin and are gluten-free are Millet, Teff, and Sorghum, which are common food staples in Asia and Africa. These are the healthier grains.
Any food item with wheat, barley, and rye, like bread, has gluten. Gluten is unhealthy because it causes an autoimmune response called celiac disease, which damages the small intestines. The lining of the gut becomes “permeable, permitting undigested gluten, bacteria, and other substances to go through the lining and into the bloodstream to cause inflammation.” Gluten ataxia is a “rare neurological autoimmune disease that causes the body to attack parts of the brain in response to gluten.”
Avocado and celery
One of the healthiest superfoods is avocado. It is delicious and a most-nutrition food containing a hearty dose of fiber, good fats, potassium, folate, iron, copper, magnesium, manganese, zinc, and vitamins C and K. Avocados could help enhance cardiac health, boost weight loss, and keep the gastrointestinal tract running smoothly. One avocado (about 136 grams) contains 227 calories and 2.7 grams of protein. It could be eaten when ripe and added to other fruits-veggies smoothies.
Celery, a popular crunchy snack, has antioxidant properties, vital minerals and vitamins, and phytonutrients. It is an anti-inflammatory food, good for those with arthritis, and known to reduce the risk of cancer, purify blood, and is cardio-protective. Celery also promotes neurogenesis and prevents memory loss, through its content of flavonoid called luteolin which calms brain inflammation. Apigenin, a bioactive flavonoid in celery, is believed to support neurogenesis, the growth and development of nerve cells.
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Philip S. Chua, MD, FACS, FPCS, a cardiac surgeon emeritus based in Northwest Indiana and Las Vegas, Nevada, is an international medical lecturer/author, health advocate, newspaper columnist, and chairman of the Filipino United Network-USA, a 501(c)3 humanitarian foundation in the United States. He is a decorated recipient of the Indiana Sagamore of the Wabash Award in 1995 presented by then Indiana Governor, US senator, and later presidential candidate Evan Bayh. Other Sagamore past awardees include President Harry Truman, President George HW Bush, Muhammad Ali, and Astronaut Gus Grissom (Wikipedia). Websites: FUN8888.com, Today.SPSAtoday.com, and philipSchua.com Email: scalpelpen@gmail.com
