Session 9 April 2011

Laura said:
Q: (L) Well, I guess we can try asking some questions. Let me see the list. Hold everything! Pause! {Stops to read over list of questions.} Ok, I have a series of questions that have been written out here. The first one is; why have we all been feeling so inflamed/low on energy/depressed/irritable for the last two weeks?

A: Cosmic changes in process. Each person experiences this differently according to genetics and environment. Recall previous sufferings preparatory to DNA boosts? All must keep vigilant about diet and psychic hygiene during this time as there are also external factors that seek to block the natural process.

Thank you so much for posting the session! :) It was such a relief to find out that I am not going crazy and that there is a good reason for having felt on such an emotional roller-coaster lately. Have also had trouble sleeping, no matter what I do.

I had considered HAARP, but I tend to discount that because it seems an easy excuse, when it might just be that I need to make changes. The good thing is that it has caused me to become ever more vigilant with my diet and much more focused doing EE. And (after a meltdown or two :cry:) there have been some lighter moments.

It is so nice to hear that Help is on the Way!!! :thup:
 
Thanks for this session guys. It comes a day before I embark on an adventure tomorrow.


RedFox said:
Ellipse said:
Here, I will express my point of view again about fried food, it should be removed from the diet. The fried part is just a dead part, this is ingesting very very low vibrations.

Do you have data to back up this statement Ellipse?

Frying with the wrong sort of oils (vegetable/soy oils - or oils that break down in the heat) would be bad for you. Frying in teflon would also be bad for you. Frying in stainless tell or cast iron, with animal fats or coconut oil on the other hand would be good for you (as the frying pan is neutral, and the fats are what the body needs and do not break down in the heat).

Whenever diet is mentioned, I'd always say (first above all else) make sure you are not eating gluten, dairy, soy, corn, and sugar. Are getting lots of (good) fats and high quality (organic) meat....and have tested you're sensitivity to foods (plants mostly).

Having said all that, I think you are taking the quote about diet out of context....

I have adopted a similar view to ellipse, though I do not really have an answer for sure yet. My brother did a lot of research into Glycation and from what he has told me fried foods are bad. First of all, there is endoglycation. This is a process that occurs inside the body where a fructose molecule "binds" or "fuses" with a protein or fat molecule. I'm not sure exactly why it occurs or how to lessen the frequency, but the byproduct, is this molecule that the body cannot use... It gets stored in muscle tissue I believe. It is not toxic exactly I do not think, but it is has a very direct effect on aging. The more that accumulates in your body, the more you will "age". The results of this process I guess are the normal aging effects.

To inhibit endoglycation (which occurs inside the body) the one thing you can do obviously is to reduce your intake of fructose... i.e simple sugars for the most part. glycation happens 10 times easier with fructose opposed to glucose. I guess just because of the molecular structure and what not. endoglycation will happen with glucose but on a less frequent scale...

Then to get to what ellipse is talking about-- there is exoglycation... glycation that occurs outside the body. This will happen when frying carbohydrates in oil at high temperatures. The result--what the glycation products 'look like'--is that golden brown color. these glycation products are found in high quanities in baked bread... and also fried substances. Similar with endoglycation... the broken down complex carbs... i.e glucose will "fuse" with the fat molecules. And--when you ingest these products--your body does a similar thing with them...

fwiw this is just what I have gathered from my brother. I've been meaning to write it up somewhere. from what I understand though this glycation product, is not necessarily as toxic as other things... say fluoride...that is a much more toxic thing. the element accumulates in your pineal gland (among other places) seriously messing you up...
 
manitoban said:
Great session, thank you!

Q: (L) What about all the people who are vegetarians?

A: They are nuclear “toast” since so much of their energy must be expended to raise the vibrations of their food.

Makes me think about all the people I know, (and I was once one of them), who are absolutely convinced that vegetarianism is so healthy. :(

Really interesting. So they must actually compensate lack (or the inadequateness) of the energy in the food.

Thanks for the session and good news :flowers:

I'm off to fry me a schnitzel on a lard for a diner . . . ;)
 
Sharing is caring!!! Thank you!!! This session was extremely informative, changes, changes and more changes.
 
First, Thank you all at the chateau :) and congrats to Andromeda on her grooving :)

WOW! for all that was mentioned.

I have turned off my radio as I commute to and from work for the past month or longer as I remembered the session that had talked about music and its negativity, so now when I want to not listen I do the POTS.

fwiw: constant thoughts about Tesla and his free energy; having water as a fuel source; religion and the masking of truth; DNA changes.

In one way hard to believe that to some extent that what I have been thinking about comes up during the Chateu's session, and this would be the second time this has happened.

Divine Cosmic Mind protect and energise all at the Chateau.

I have to also include a Thank YOU to Approaching Infinity for his post - gives more to think about.


as the addage: Enjoy the ride.

SMA
 
Thanks for sharing! That was a good session and pretty interesting. You guys are doing great work! Thanks again. :)
 
wetroof said:
My brother did a lot of research into Glycation and from what he has told me fried foods are bad.

I have done some research about this topic myself, and I'm still not convinced that is the case. On the contrary, it might be better in some cases. But it is true it might be bad in other cases. Anyhow, here is a nice blog post summarizing some of the points and providing additional links (see original source for hyperlinks).

High-heat cooking will AGE you, if you eat food deep-fried with industrial vegetable oils

http://healthcorrelator.blogspot.com/2010/11/high-heat-cooking-will-age-you-if-you.html

As I said before on this blog, I am yet to be convinced that grilled meat is truly unhealthy in the absence of leaky gut problems. I am referring here to high heat cooking-induced Maillard reactions (browning) and the resulting advanced glycation endproducts (AGEs). Whenever you cook a food in high heat, to the point of browning it, you generate a Maillard reaction. Searing and roasting meat usually leads to that.

Elevated levels of serum AGEs presumably accelerate the aging process in humans. This is supported by research with uncontrolled diabetics, who seem to have elevated levels of serum AGEs. In fact, a widely used measure in the treatment of diabetes, the HbA1c (or percentage of glycated hemoglobin), is actually a measure of endogenous AGE formation. (Endogenous = generated by our own bodies.)

Still, evidence that a person with an uncompromised gut can cause serum levels of AGEs to go up significantly by eating AGEs is weak, and evidence that any related serum AGE increases lead the average person to develop health problems is pretty much nonexistent. The human body can handle AGEs, as long as their concentration is not too high. We cannot forget that a healthy HbA1c in humans is about 5 percent; meaning that AGEs are created and dealt with by our bodies. A healthy HbA1c in humans is not 0 percent.

Thanks again to Justin for sending me the full text version of the Birlouez-Aragon et al. (2010) article, which is partially reviewed here. See this post and the comments under it for some background on this discussion. The article is unequivocally titled: “A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases.”

This article is recent, and has already been cited by news agencies and bloggers as providing “definitive” evidence that high-heat cooking is bad for one’s health. Interestingly, quite a few of those citations are in connection with high-heat cooking of meat, which is not even the focus of the article.

In fact, the Birlouez-Aragon et al. (2010) article provides no evidence that high-heat cooking of meat leads to AGEing in humans. If anything, the article points at the use of industrial vegetable oils for cooking as the main problem. And we know already that industrial vegetable oils are not healthy, whether you cook with them or drink them cold by the tablespoon.

But there are a number of good things about this article. For example, the authors summarize past research on AGEs. They focus on MRPs, which are “Maillard reaction products”. One of the summary statements supports what I have said on this blog before:

"The few human intervention trials […] that reported on health effects of dietary MRPs have all focused on patients with diabetes or renal failure."

That is, there is no evidence from human studies that dietary AGEs cause health problems outside the context of preexisting conditions that themselves seem to be associated with endogenous AGE production. To that I would add that gut permeability may also be a problem, as in celiacs ingesting large amounts of AGEs.

As you can see from the quote below, the authors decided to focus their investigation on a particular type of AGE, namely CML or carboxymethyllysine.

"...we decided to specifically quantify CML, as a well-accepted MRP indicator ..."

As I noted in my comments under this post (the oven roasted pork tenderloin post), one particular type of diet seems to lead to high serum CML levels – a vegetarian diet.

So let us see what the authors studied:

"... we conducted a randomized, crossover, intervention trial to clarify whether a habitual diet containing high-heat-treated foods, such as deep-fried potatoes, cookies, brown crusted bread, or fried meat, could promote risk factors of type 2 diabetes or cardiovascular diseases in healthy people."

Well, “deep-fried potatoes” is a red flag, don’t you think? They don’t say what oil was used for deep-frying, but I bet it was not coconut or olive oil. Cheap industrial vegetable oils (corn, safflower etc.) are the ones normally used (and re-used) for deep-frying. This is in part because these oils are cheap, and in part because they have high “smoke points” (the temperature at which the oil begins to generate smoke).

Let us see what else the authors say about the dietary conditions they compared:

"The STD was prepared by using conventional techniques such as grilling, frying, and roasting and contained industrial food known to be highly cooked, such as extruded corn flakes, coffee, dry cookies, and well-baked bread with brown crust. In contrast, the STMD comprised some raw food and foods that were cooked with steam techniques only. In addition, convenience products were chosen according to the minimal process applied (ie, steamed corn flakes, tea, sponge cakes, and mildly baked bread) ..."

The STD diet was the one with high-heat preparation of foods; in the STMD diet the foods were all steam-cooked at relatively low temperatures. Clearly these diets were mostly of plant-based foods, and of the unhealthy kind!

The following quote, from the results, pretty much tells us that the high omega-6 content of industrial oils used for deep frying was likely to be a major confounder, if not the main culprit:

"... substantial differences in the plasma fatty acid profile with higher plasma concentrations of long-chain omega-3 fatty acids […] and lower concentrations of omega-6 fatty acids […] were analyzed in the STMD group compared with in the STD group."

That is, the high-heat cooking group had higher plasma concentrations of omega-6 fats, which is what you would expect from a group consuming a large amount of industrial vegetable oils. One single tablespoon per day is already a large amount; these folks were probably consuming more than that.

Perhaps a better title for this study would have been: “A diet based on foods deep-fried in industrial vegetable oils promotes risk factors for diabetes mellitus and cardiovascular diseases.”

This study doesn’t even get close to indicting charred meat as a major source of serum AGEs. But it is not an exception among studies that many claim to do so.

Reference

H Birlouez-Aragon, I., Saavedra, G., Tessier, F.J., Galinier, A., Ait-Ameur, L., Lacoste, F., Niamba, C.-N., Alt, N., Somoza, V., & Lecerf, J.-M. (2010). A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases. The American Journal of Clinical Nutrition, 91(5), 1220-1226.

The author is a sort of statistics wizard so to speak and he usually debunks studies like he did above. If someone finds a compelling study, perhaps we can send it to him for analysis.
 
Thank you all for the excellent session.

While thinking about the positive / negative influences mentioned in the above session, I started to wonder if there is a complementary definition for positive / negative that also applies here.

Positive = Whatever you are engaging in (consciously giving energy to) is working towards your conscious aim to awaken/evolve.

Negative= Anything that you are consciously engaging in that is working against your conscious aim to awaken/evolve.

Self observation seems to be the key.

Lately, my frustration with the situation of the world (& myself) provided a door way in which I started to get stuck in ideas of revolution (ala the trap of the revolutionary mind) that do not originate inside myself. I was starting to give energy to old emotion laden revolutionary ideas that only create different furniture within the proverbial prison walls. After reading this session, I gained further perspective.

Speaking for myself here, I think it is very important to stay grounded in these times. I'm reminding myself to stay focused on the inner revolution that offers the possibility to attain mastery of self (and that without attaining this, nothing is possible). Acknowledging the distractions in my life help me to stay focused.

:cool2:
 
Glycation is a problem only if you are eating more than 72 grams of carbohydrates per day.
 
Thank you very much for the session!
I like the "new format", with the transcription notes (in curly braces) and hyperlinks of what the C's would be referring to.
 
Laura said:
Glycation is a problem only if you are eating more than 72 grams of carbohydrates per day.

what is Glycation ? I can't translate that
 
Pashalis said:
Laura said:
Glycation is a problem only if you are eating more than 72 grams of carbohydrates per day.

what is Glycation ? I can't translate that

FWIW, here's Wikipedia's definition: http://en.wikipedia.org/wiki/Glycation

Glycation (sometimes called non-enzymatic glycosylation) is the result of the bonding of a protein or lipid molecule with a sugar molecule, such as fructose or glucose, without the controlling action of an enzyme. All blood sugars are reducing molecules. Glycation may occur either inside the body (endogenous glycation) or outside the body (exogenous glycation). Enzyme-controlled addition of sugars to protein or lipid molecules is termed glycosylation; glycation is a haphazard process that impairs the functioning of biomolecules, whereas glycosylation occurs at defined sites on the target molecule and is required in order for the molecule to function. Much of the early laboratory research work on fructose glycations used inaccurate assay techniques that led to drastic underestimation of the importance of fructose in glycation.[1]
 
GRiM said:
Thank you very much for transcribing and publishing the session <3

edit: 1000!! :)

Lol. It took me a second glance what you are meaning with 1000. Congrats then. :)


RedFox said:
A: Watch the diet!

Q: (L) Does that mean as I think, being very careful about any carbs?

A: Yes.

Meaning having very few or zero simple carbs/sugars (e.g. no fruit). And limiting the amount of complex carbs you have. You're energy should be coming mostly from (good) fats....as this does not raise insulin levels and/or stress the adrenal glands out....among other things.

Unfortunately I have not many facts at hand right now, I only heard from my doc (for diabetics), that too fat consumption needs insulin.

It is called: gluconeogenesis
 
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