The Ancient History of Carbs & Evolution of Man
“Notdoctor sebi, had no formal training of any sort. His name was alfredo bowman, not sebi, he was not a doctor. Ive listened to all his lectures and he mostly teaches bs #nutrition. Its a good diet, of course, as most whole food #plantbased diets are, but only if they promote starches for caloric density and satiation. alfredo's insane, malnourished ramblings were majorly flawed by restricting and DEMONIZING the worlds longest sustained, healthiest proven staple foods that are scientifically proven to have direct proportional causation of longevity and health with increase of consumption, from starch based foods!
The longest lived and healthiest populations on earth are proportionally the ones who EAT THE MOST STARCH (legumes, whole grains, potatoes, yams, corn, carrot, bananas, breadfruit, jackfruit, durian etc)! 🍠🥔🍞🌽🥕🍌
These are the very foods that sustained a growing population and gave rise to civilizations over MILLIONS of years that we've been cultivating them. yes, MILLIONS.
There is the largest body of anthropological evidence to suggest that it is cooking starches that actually increased brain size with dense calories from glucose, filling muscular glycogen stores for long sustained physical energy. https://www.scientificamerican.com/article/scientists-find-early-evidence-of-humans-cooking-starches/
https://phys.org/news/2018-10-starchy-foods-humans-evolutionary-advantage.html
https://www.sapiens.org/news/starches-first-evidence-humans-cooking/
We produce amylase in the saliva as a biological digestive adaptation from millions of years of easy planting, digging and cooking dense delicious starchy root vegetables like cassava, yams, and potatoes, squashes and corn from the american natives. Starch is the food of the gods and the gladiators alike.
The gladiators were called "BARLEY MEN" which made them BURLEY MEN. Whole Grains and starchy fruits and roots were literally worshipped and revered by every great ancient civilization in world history.
DEmonizing this science, is why people fail their diet, their own biology and their life.
In fact, the human brain has actually been SHRINKING since the last ice age and the major shift into foraging and scavenging for dead animals, since hunting clearly was not the way that meat was able to be obtained by humans, it was far too difficult and intensive, compared to cultivating plants.
https://www.discovermagazine.com/planet-earth/the-human-brain-has-been-getting-smaller-since-the-stone-age
The appendix is literally an APPENDIX, a STOREHOUSE, of good bacteria COLONies which are reserved as reinforcements for tribulation events such as fasting, carnivore diets, bouts with oral antibiotics, and other events that wipe out or starve our healthy microflora of the fiber they need for us to live, which are symbionts that eat and breakdown prebiotics, RESISTANT STARCH, all that "fiber that we cant digest", and produces SCFA that synthesize essential neuropeptides like serotonin,& important substrates of the energy metabolism and anabolic processes in mammals..
…several reports suggest that the effects of appendectomy could be subtler and associated with the development of inflammatory conditions such as inflammatory bowel disease (IBD), heart disease but also in less expected disorders such as Parkinson's disease. Lack of an Appendix also predicts a worsen outcome for recurrent Clostridium difficile infection, which is the first nosocomial infection in hospitals. Here, we review the literature and in combination with our own data, we suggest that the Appendix might be redundant in its immunological function but unique as a reservoir of microbiota.”
https://www.sciencedirect.com/science/article/abs/pii/S1044532318300010?via%3Dihub
A healthy microbiome easily digests the "evil satanic man made resistant starch" that low carbers know so little about and think we arent evolved to handle... Along with their role as energy-supplying fuel, SCFAs and MCFAs exhibit various regulatory and signalling functions. Butyrate and other SCFAs are known to induce apoptosis under specific conditions and thus to control cell proliferation, which PREVENTS CANCER risk! Moreover, accumulating evidence indicates that SCFAs generated by the gut microbiota exert influence on food intake, thereby regulating energy homeostasis and body weight. ⠀
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Lets get real, RESISTANT STARCH, INSOLUBLE FIBER IS ABSOLUTELY AN ESSENTIAL NUTRIENT, if you actually know or care about real health, that is. Our paleo ancestors ate over 150-200g or more of fiber EVERY DAY! We've studied their feces and the dental caries on their teeth.
SHUT UP AND EAT YOUR STARCHES, LEGUMES, ROOTS, TUBERS, WHOLE GRAINS, NUTS SEEDS, GREENS, FRUITS AND VEG!! 👌💪🤷♂️
according to alfredo sebi bowman, us blacks should only eat what us blacks were eating in africa thousands of years ago... LMFAO (thats called appeal to ancestry or appeal to history tho.. and its FALSE!)
what we ate in africa for hundreds of thousands of yrs was PRIMARILY STARCH!
Why does our immune system confuse unhealthy diets with dysbiosis—an overrun of bad bacteria in our colon?
The microbiome revolution in medicine is beginning to uncover the underappreciated role our healthy gut bacteria play in nutrition and health.
https://nutritionfacts.org/video/microbiome-the-inside-story/
the problem is NOT EATING ENOUGH STARCH!
Butyrate, Neuroepigenetics and the Gut Microbiome: Can a High Fiber Diet Improve Brain Health?
As interest in the gut microbiome has grown in recent years, attention has turned to the impact of our diet on our brain. The benefits of a high fiber diet in the colon have been well documented in epidemiological studies, but its potential impact on the brain has largely been understudied. Here, we will review evidence that butyrate, a short-chain fatty acid (SCFA) produced by bacterial fermentation of fiber in the colon, can improve brain health. Butyrate has been extensively studied as a histone deacetylase (HDAC) inhibitor but also functions as a ligand for a subset of G protein-coupled receptors and as an energy metabolite. These diverse modes of action make it well suited for solving the wide array of imbalances frequently encountered in neurological disorders. In this review, we will integrate evidence from the disparate fields of gastroenterology and neuroscience to hypothesize that the metabolism of a high fiber diet in the gut can alter gene expression in the brain to prevent neurodegeneration and promote regeneration.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4903954/
starches that are resistant to digestive enzymes have been the focus of a growing research emphasis. Such starches, termed resistant starches (1), have been extensively reviewed in general (2) and reviewed from the standpoint of their health properties (3); increasing their content in food components (4); their health and functional properties as a food ingredient (5); and their role in gut health, potentially through butyrate production (6). The estimated daily intake of resistant starch by Americans is ∼5 g per day, much less than the minimum of 6 g of resistant starch per meal recommended for health benefits (7).
enzyme-resistant starches pass through the upper digestive tract to the colon, where they are fermented by bacteria, producing important metabolites, including SCFAs. These metabolites appear to have important biological effects, including reduction of colon cancer precursors, systemic regulation of macronutrient metabolism, and altered secretion of hormones, which can lead to improved physical and mental health.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3823506/
"Now for those of us smug in our intake of fruits and vegetables, we need to realize that “fruits and leafy vegetables are the poorest whole food sources of fiber.” Why? Because they’re 90 percent water. Root vegetables have more, but the fiber superstars are legumes, which means beans, split peas, chickpeas, and lentils, as well as whole grains. And gram for gram, fruit fiber doesn’t seem to have the same effect. It may take 25 grams of fruit fiber to double stool output, something just 10 grams of whole grain fiber or vegetable fiber can do.
And that’s not all fiber can do. If you eat some whole grain barley for supper, by the next morning your good gut bacteria are having it for breakfast, releasing butyrate into our bloodstream—a compound that seems to exert broad anti-inflammatory activities, which could help explain why significant decreases in the prevalence of inflammation are associated with increasing dietary fiber intakes.” https://nutritionfacts.org/video/is-fiber-an-effective-anti-inflammatory/
the ONLY WAY to boost good bacteria COLONies, is by eating what THEY EAT, which is RESISTANT STARCH, INSOLUBLE FIBER ALSO KNOWN AS PREBIOTICS.
Certain good bacteria in our gut can turn the fiber we eat into an anti-inflammatory, anti-cancer compound—called butyrate—that we absorb back into our system. We may be able to boost the number of butyrate-producing bacteria by eating a plant-based diet.
https://nutritionfacts.org/video/boosting-good-bacteria-in-the-colon-without-probiotics/
“According to Wang (2009), there are five basic criteria for the classification of food components such as prebiotics (Figure 2) [132]. The first criterion assumes that prebiotics are not digested (or just partially digested) in the upper segments of the alimentary tract. As a consequence, they reach the colon, where they are selectively fermented by potentially beneficial bacteria (a requirement of the second criterion) [133]. The fermentation may lead to the increased production or a change in the relative abundance of different short-chain fatty acids (SCFAs), increased stool mass, a moderate reduction of colonic pH, reduction of nitrous end products and faecal enzymes, and an improvement of the immunological system [134], which is beneficial for the host (the requirement of the third criterion). Selective stimulation of growth and/or activity of the intestinal bacteria potentially associated with health protection and wellbeing is considered another criterion [8]. The last criterion of the classification assumes that a prebiotic must be able to withstand food processing conditions and remained unchanged, non-degraded, or chemically unaltered and available for bacterial metabolism in the intestine”
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5622781/
Fermentation of fiber in the gut may help explain the dramatic differences in colorectal cancer incidence around the world.
REMEMBER, only REISTANT STARCH is the fiber that can FERMENT in the gut, maintaining healthy pH. dr morse incorrectly led me to believe that fermentation was BAD.
https://nutritionfacts.org/video/stool-ph-and-colon-cancer/
WHich population EATS THE MOST STARCH, and is ALSO THE SECOND HEALTHIEST AND LONGEST LIVING ON EARTH?? THE OKINAWA diet consists of over 70% or their diet from POTATOES, RICE AND SOY!!
It’s the starch. And the high glucose from high carbs and plenty of protein that comes in all plant foods. Its the high phytonutrients and antioxidants and polyphenols that only come from plants. #hclf #starchsolution #vegan #wfpb
https://www.instagram.com/p/BtCrUmCFX-T/
activating more resistant starch, is the BEST THING we can do for our gut and mental health! the way to INCREASE resistance in starch is by COOKING, COOLING AND REHEATING foods like rice, beans, roots, tubers, etc. i believe the video i linked above by dr pam popper on autism is what covers that topic as well.
How might beans, berries, and intact (not just whole) grains reduce colon cancer risk?
https://nutritionfacts.org/video/getting-starch-to-take-the-path-of-most-resistance/
resistant starch produces more scfa and mcfa, cures and prevents neurobehavioral disorders like autism, dementia, depression, anxiety and more!
https://www.youtube.com/watch?v=CPqQQSzh1gY
for examples of curing cancer with starch...
“Now, after 18 months of eating the McDougall way and walking 30 minutes daily, I am cancer free, and my cholesterol has dropped another 27 points, to 130. My weight dropped from 150 to 120. I feel stronger, healthier, and more energetic. As a kindergarten teacher, having a high energy level is very necessary. I now get down on the floor and jump right up with no trouble!
My husband Sean is super supportive, and we have both been following a plant/starch-based diet with no animal products or oils ever since. Sean no longer needs daily antacids, allergy medication, or the Naproxen he used to take for joint pain. He has dropped 30 pounds and looks and feels great.
Thanks to Forks Over Knives and Dr. McDougall, I truly believe my breast cancer diagnosis was a blessing in disguise. I am forever grateful for the experience, the friendships, and my newfound health.
The McDougall Diet is based on common starches, like beans, corn, potatoes, sweet potatoes, and rice with some green and yellow vegetables and fruits. No vegetable oils. No supplements."
stool output is how the body rgulates cholesterol levels, and binds excess hormones, and toxins and literally “sweeps” them out of the body. 🤦♂️ More fiber is more beneficial for more gut biome diversity. “Different prebiotics will stimulate the growth of different indigenous gut bacteria. Prebiotics have enormous potential for modifying the gut microbiota, but these modifications occur at the level of individual strains and species and are not easily predicted a priori. Furthermore, the gut environment, especially pH, plays a key role in determining the outcome of interspecies competition. Both for reasons of efficacy and of safety, the development of prebiotics intended to benefit human health has to take account of the highly individual species profiles that may result [129]. Fruit, vegetables, cereals, and other edible plants are sources of carbohydrates constituting potential prebiotics. The following may be mentioned as such potential souces: tomatoes, artichokes, bananas, asparagus, berries, garlic, onions, chicory, green vegetables, legumes, as well as oats, linseed, barley, and wheat [130”
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5622781/
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