Category: General Interest

All the gorillas were dying…

Over 50 years of trying to breed gorillas in zoos and nothing was working. It didn’t matter where they tried — San Diego, Cincinnati, St. Louis — not even the best zoos in the country could get these gorillas to reproduce.
They were facing extinction.

And everyone simply accepted that it was impossible to breed gorillas in zoos.
That was until one caretaker took a closer look at what the gorillas were eating. For decades, zoos fed the gorillas what they called gorilla biscuits.
But, on top of being unable to reproduce, the gorillas were developing diseases like heart disease, diabetes, obesity and high blood pressure.
In short, gorillas were not made to eat “biscuits.”

It’s a bit scary to think how you and I find ourselves in a similar situation.
I see it more and more in my clinic patients every year. People are getting sick. They’re struggling with weight, diabetes, heart disease… the list goes on and on.

And the only answer they can get from mainstream doctors is that it’s genetic.
Well I’m here to tell you, just like the gorillas, there is nothing wrong with you. You were made perfect. But the world you live in was not. And you are suffering from today’s abnormal environment.

Mainstream medicine has failed you. They can’t see that every chronic disease is connected by this one common thread that I call Syndrome Zero.

And the biggest culprit is the massive overload of starches in our industrialized, processed, grain-based Western diet. The nutrition-less, modern food supply has wrecked our metabolisms and made our body’s react in a way nature never intended.

Syndrome Zero begins with too much insulin which hijacks your metabolism into making too much fat. It robs your cells of energy. So our cells get weak and our bodies get sick.

You can take back your health and reverse Syndrome Zero, but you have to take action today.

The best step you can take right now is starting my Zero diet. A Zero diet will help return your body to its natural healthy state.

Reverse Syndrome Zero with a Zero Diet
When I work with patients, I don’t focus on lowering blood sugar. Instead, I help my patients improve insulin receptors that have been overwhelmed with a bad diet. For that, I recommend the Zero diet.

A Zero diet is moderate in protein, very high in fat and very low in carbohydrates. When you eat this way carbs don’t trigger insulin.
A Zero diet is your first line of defense against Syndrome Zero. Here are the basic guidelines:

Zero Glycemic. The glycemic index (GI) measures how the carbohydrates in foods increase your blood sugar. Foods with a high GI will spike your blood sugar. Foods with a low GI have carbohydrates that break down slowly, releasing a more manageable trickle of glucose into your bloodstream. On the Zero diet you can eat as many foods with a zero rating on the GI as you want. Here are all the vegetables with a zero score:

Eggplant
Asparagus
Snow peas
Cabbage
Artichokes
Cucumber
Peppers
Cauliflower
Spinach
Zucchini
Mushroom
Celery
Summer squash
Lettuce
Broccoli

Choose the right fats. Strictly avoid trans fats and vegetable oils like corn, sunflower, safflower, soy and canola. Instead, choose fats like olive oil, coconut oil, avocado, butter, ghee and heavy cream.

I also recommend MCT (medium chain triglycerides) oil for a zero diet. Your liver converts it directly into energy. My favorite is coconut oil. You can use it to make mayonnaise and salad dressings, or add it to smoothies.

Eat the right protein. Beef, shellfish, organ meats, fish, and eggs are your best sources of protein. If possible, eat grass-fed beef and wild-caught fish. Choose eggs from pastured chicken. Other good sources of protein include chicken, turkey, wild-caught salmon and other cold-water fish. Nuts and seeds such as almonds, peanuts, cashews, sunflower and pumpkin seeds also have plenty of protein.

To Your Good Health,
Al Sears, MD, CNS

P.S. The Zero diet is your first step toward living Syndrome Zero-free, but there are many more. To discover your next steps in reversing this pandemic, watch my free video series: Syndrome Zero: The Root of All Chronic Disease. Click here to register now.
https://marketing.alsearsmd.com/acton/ct/28028/s-0206-1711/Bct/l-01c1/l-01c1:4921e/ct1_0/1?sid=TV2%3AiiBInJlYi

“A ‘cold’, a viral infection, or anything that disturbs immune responses can result in subtle changes in the gram negative bacterial flora of the the gut, stimulating them to produce endotoxin. This is absorbed into the blood stream, not adequately detoxified, and results in inflammatory responses in the mucous membrane linings of the middle ear… …that endotoxin is the initial cause of the inflammatory response in acute otitis media…. …Dr Robert Reisinger in America had first alerted me to this group of substances and their relationship to SIDS……The reason why proper breast-feeding provides a known and large amount of protection against otitis media becomes obvious. Breast-feeding tends to prevent the overgrowth of abnormal forms of intestinal organisms that tend, under certain conditions, to produce endotoxin… …Finally, there are two substances that are known to be effective as rapid detoxifiers of endotoxin – Vitamin C and erythromycin -they are both in ‘Archie’s triple injection’. The relationship between SIDS, sudden unexplained shock, sudden unexplained unconsciousness, and otitis media is worthy of consideration. If endotoxin is the ‘cause’ of otitis and also the ‘cause’ of SIDS, sudden unexplained unconsciousness and unexplained shock — as I now know (at least there is a association), then otitis media should be found in a significant number of SIDS cases. That this is so is clearly demonstrated in a number of reported studies. ” Dr Archie Kalokerinos MD (p311 Medical Pioneer)
“One bottle of formula is enough to change a baby’s gut dramatically, and it takes two weeks of breastfeeding to return the gut back to normal. (Personal communication, Dr Robert Reisinger) How can this happen? E Coli is the main culprit. This bacteria is a putrefactive protein loving bacteria. The protein content of human breast milk is lower than in any other mammal, and the protein content of formula or any other milk supplement has a direct influence on the numbers of E Coli in the gut . Not only does the acid gut and very low protein content of breastmilk provide a more hostile environment for E Coli, but breastmilk also contain neutralising factors against E Coli.
Several studies have shown that babies who died of SIDS have a high prevalence of E Coli in the flora of the gut. Some suggest that the E coli “have acquired a plasmid which confers toxigenicity” (Med J Aust, 1989, Vol 151, pg 538) But E. Coli is intrinsically toxic. The outer coating (lipopolysaccharide) is the toxic component, but the key to the toxicity level is the speed with which it can multiply, given the right circumstances. These factors include bottle feeding (which results inmore gram negative bacteria, and a protein and alkaline level favouring E Coli), stress, overheating, viruses, vitamin deficiencies AND the suppressive actions of vaccines on the reticuloendothelial system.
In 1974, Dr Robert Reisinger presented a paper at an International SIDS conference. He quoted many authors who found SIDS predominantly among bottle-fed babies. Included in the authors quoted (but not referenced) was Shirley Tonkin from New Zealand:
“Tonkin reported that in her series of 86 SIDS cases, only two were breast-fed. Since twenty-five percent of her control population were breast fed, she should have had 21 cases of SIDS in breast-fed infants if the risk were the same in both breast-fed and bottle-fed.”
“Coombs stated that if SIDS were relatively as common in the breast-fed as in the bottle-fed infant he should have had 17 breast-fed cases in his series, whereas at that time he had not one.” Hilary Butler

A comprehensive video explaining why and demonstrating how to prepare your grains and legumes prior to cooking.
https://www.youtube.com/watch?v=nX3RcU5Hhqg

You can also read Dr. Kelly Brogan’s article “This Is Your Body (and Brain) on Gluten” to get greater perspective on the topic.
Considering these factors, it is not surprising that gluten removal from the diet could result in what the title of the published case report described as a “Dramatic improvement of parkinsonian symptoms after gluten-free diet introduction in a patient with silent celiac disease.” We’ve seen similar remarkable recoveries with brain-metabolism optimizing fats like coconut oil in cases of debilitating dementia, including Alzheimer’s disease.
In this new case study, the 75-year-old man presented with a 1-year history of “difficulty walking, instability, and fatigability.” His neurological examination revealed:
Facial hypomimia (reduced facial expressions)
Bradykinesia (extreme slowness of movements and reflexes)
Rigidity
Postural instability
A brain scan was performed using Single-photon emission computed tomography (SPECT), revealing abnormalities consistent with low dopamine production and which in combination with the clinical data lead to a diagnosis of Parkinson’s disease. Additional laboratory blood work revealed lower than normal level of serum folate, elevated homocysteine, with normal vitamin B12 levels. To assess the possibility of asymptomatic malabsorption due to a silent celiac disease further blood screening was explored. Anti-gliadin antibodies, markedly elevated IgA, anti-transglutaminase antibodies, and positive anti-endomysial antibodies – all signs of gluten associated autoimmunity. Finally, a duodenal biopsy was performed revealing intestinal characteristics (flattened villi; crypt hyperplasia) consistent with celiac disease. As a result, the gastroenterologist prescribed a gluten-free diet.
Remarkably, after only 3 months of abstinence from gluten, the patient reported an almost complete remission of symptoms, subsequently confirmed by a neurological evaluation. 18 months later he was reexamined and was found to have improved further.
Notably, the patient did not see measurable improvements in the dopaminergic abnormalities discovered in his brain scan, which would be expected in classical Parkinson’s disease, which is marked by the degeneration of the dopamine producing cells in the substantia nigra of the brain. The authors therefore did not posit that the celiac disease “caused” Parkinson’s disease in the patient, but rather that celiac disease exacerbated parkinsonism in this case. The case, however, does illustrate the possibility that a number of patients diagnosed with Parkinson’s disease are suffering from previously unidentified and unreported gluten-associated Parkinsonism, which from the outside clinical presentation can look identical. Those folks, who would benefit greatly from removing the cause of the neurological problems – namely, gluten/wheat removal – are often overdiagnosed and overtreated with drugs aimed at alleviating Parkinson’s disease, but which ultimately can lead to accelerated degeneration of endogenous dopamine production in the brain, enhanced neurotoxicity due to drug metabolites (e.g. 6-hydroxydopamine), and the production of dyskinesias (movement disorders) that are far worse than, or were never present within, the pre-treatment condition.
From: http://www.greenmedinfo.com/blog/dramatic-recovery-parkinson-s-patient-gluten-free-diet