(Part 1 of 25 in M. Eades' Blog)
I recently (2015) discovered Dr. Eades blog. (I had not heard of his books.) His blog contains a wealth of medical science explained in layman’s terms. The first few articles I read convinced me to start at the beginning of his “blog archive” and try to read HIS ENTIRE BLOG. I quickly learned: He has a lot of personal and current events posts which I’m not interested in, and there’s way way too much get through in short order.
(Part 2 of 25 in M. Eades' Blog)
It’s much more important for your long term health to work on keeping your blood sugar down than it is to work to keep your cholesterol down. It’s especially important when you realize that most people try to keep their cholesterol levels at bay be consuming a low-fat, high-carbohydrate diet, which is a diet containing, in many cases, a cup and a half to two cups of sugar equivalents per day.
~ Micheal Eades, from The Sugar Hypothesis
(Part 3 of 25 in M. Eades' Blog)
I believe a big part of the problem can be laid at the doorstep of the US Government, specifically the USDA and their Dietary Guidelines for Americans (Dietary Guidelines).
~ Michael Eades, from Girth of a Nation
(Part 4 of 25 in M. Eades' Blog)
They don’t gavage the ducks with steak, eggs, and ham – they gavage them with GRAIN, that wholesome stuff that most of the brain-dead nutritional advisers recommend you eat a half dozen times a day (the ducks only get it three times per day, and look at their livers).
~ Michael Eades, from Foie Gras, C’est Moi
(Part 5 of 25 in M. Eades' Blog)
The lipid hypothesis of heart disease is rapidly being supplanted by the inflammatory hypothesis, which, for my money, is much more on the mark. The researchers who have spent their careers doing cholesterol research are not going down without a fight, however.
~ Michael Eades, from Magnesium and inflammation
(Part 6 of 25 in M. Eades' Blog)
A persuasive article in the June issue of Gut, a British gastroenterology journal, presenting data on the relation of excess carbohydrate intake in men to the development of gall stone disease.
Before we get to the article, let me give a brief review of gall stone disease . . .
~ Michael Eades, from Carbohydrates and gallstones
(Part 7 of 25 in M. Eades' Blog)
A group of scientists from multiple institutions looked at a number of other reasons that we could be in the midst of an obesity epidemic that have nothing to do with diet and exercise, or as they call them, the Big Two. They make the case in an paper published online in advance of print in the International Journal of Obesity that so many have so fully accepted the Big Two that pretty much no one has bothered to look for any other causes.
~ Michael Eades, from How does life fat thee? Let me count the ways…
(Part 8 of 25 in M. Eades' Blog)
When researchers restrict the caloric intake of a group of lab animals to about 30 to 40 percent of that of their ad libitum (all they want to eat) fed counterparts, they find that the calorically restricted animals live 30 percent or so longer, don’t develop cancers, diabetes, heart disease, or obesity. These calorically restricted (CR) animals have low blood sugar levels, low insulin levels, good insulin sensitivity, low blood pressure and are, in general, much healthier than the ad lib fed animals.
~ Michael Eades, from Fast Way to Better Health
(Part 9 of 25 in M. Eades' Blog)
Scientists have known for years that normal blood sugars follow this kind of rapid increase, slow return to normal curve. At some point someone asked the question: do different foods cause a different curve? In other words, if someone eats a piece of cake does that make a different blood sugar curve than if that person eats a bowl of ice cream?
~ Michael Eades, from What is the glycemic index?
(Part 10 of 25 in M. Eades' Blog)
Feedlot operators basically pack cattle together in close quarters in which they stand or lie in manure all day, feed them an unnatural diet that changes the environment within their digestive systems, make them sick, treat them with antibiotics to fight the infections such conditions cause, add growth hormones to increase weight gain a little more, and ultimately slaughter them. Most of the beef you buy has suffered this fate. Even the beef that ends up labeled ‘Organic’ pretty much goes through the same process except it gets fed ‘organic’ grain and doesn’t get the antibiotics or the hormones, which is an improvement for you but not much of one for the cow. The meat from these cattle can still be contaminated since the majority of the E. coli arises as a function of grain feeding.
~ Michael Eades, from Another reason to eat grass-fed beef