All About Fasting


FOTCM Member

This paper reflects the research and thoughts of a student at the time the paper was written for a course at Bryn Mawr College. Like other materials on Serendip, it is not intended to be "authoritative" but rather to help others further develop their own explorations. Web links were active as of the time the paper was posted but are not updated.

Biology 103
2002 First Paper
On Serendip

The Health Benefits of Fasting
Will Carroll

There has been much contention in the scientific field about whether or not fasting is beneficial to one's health. Fasting is an integral part of many of the major religions including Islam, Judaism and Christianity. Many are dubious as to whether the physiological effects are as beneficial as the spiritual promoted by these religions. There is a significant community of alternative healers who believe that fasting can do wonders for the human body. This paper will look at the arguments presented by these healers in an attempt to raise awareness of the possible physiological benefits that may result from fasting.

Fasting technically commences within the first twelve to twenty-four hours of the fast. A fast does not chemically begin until the carbohydrate stores in the body begin to be used as an energy source. The fast will continue as long as fat and carbohydrate stores are used for energy, as opposed to protein stores. Once protein stores begin to be depleted for energy (resulting in loss of muscle mass) a person is technically starving. (1)

The benefits of fasting must be preceded by a look at the body's progression when deprived of food. Due to the lack of incoming energy, the body must turn to its own resources, a function called autolysis. (2) Autolysis is the breaking down of fat stores in the body in order to produce energy. The liver is in charge of converting the fats into a chemical called a ketone body, "the metabolic substances acetoacetic acid and beta-hydroxybutyric acid" (3), and then distributing these bodies throughout the body via the blood stream. "When this fat utilization occurs, free fatty acids are released into the blood stream and are used by the liver for energy." (3) The less one eats, the more the body turns to these stored fats and creates these ketone bodies, the accumulation of which is referred to as ketosis. (4)

Detoxification is the foremost argument presented by advocates of fasting. "Detoxification is a normal body process of eliminating or neutralizing toxins through the colon, liver, kidneys, lungs, lymph glands, and skin." (5). This process is precipitated by fasting because when food is no longer entering the body, the body turns to fat reserves for energy. "Human fat is valued at 3,500 calories per pound," a number that would lead one to believe that surviving on one pound of fat every day would provide a body with enough energy to function normally. (2) These fat reserves were created when excess glucose and carbohydrates were not used for energy or growth, not excreted, and therefore converted into fat. When the fat reserves are used for energy during a fast, it releases the chemicals from the fatty acids into the system which are then eliminated through the aforementioned organs. Chemicals not found in food but absorbed from one's environment, such as DDT, are also stored in fat reserves that may be released during a fast. One fasting advocate tested his own urine, feces and sweat during an extended fast and found traces of DDT in each. (5)

A second prescribed benefit of fasting is the healing process that begins in the body during a fast. During a fast energy is diverted away from the digestive system due to its lack of use and towards the metabolism and immune system. (6) The healing process during a fast is precipitated by the body's search for energy sources. Abnormal growths within the body, tumors and the like, do not have the full support of the body's supplies and therefore are more susceptible to autolysis. Furthermore, "production of protein for replacement of damaged cells (protein synthesis) occurs more efficiently because fewer 'mistakes' are made by the DNA/RNA genetic controls which govern this process." A higher efficiency in protein synthesis results in healthier cells, tissues and organs. (7) This is one reason that animals stop eating when they are wounded, and why humans lose hunger during influenza. Hunger has been proven absent in illnesses such as gastritis, tonsillitis and colds. (2) Therefore, when one is fasting, the person is consciously diverting energy from the digestive system to the immune system.

In addition, there is a reduction in core body temperature. This is a direct result of the slower metabolic rate and general bodily functions. Following a drop in blood sugar level and using the reserves of glucose found in liver glycogen, the basal metabolic rate (BMR) is reduced in order to conserve as much energy within the body as can be provided. (2) Growth hormones are also released during a fast, due to the greater efficiency in hormone production. (7)

Finally, the most scientifically proven advantage to fasting is the feeling of rejuvenation and extended life expectancy. Part of this phenomenon is caused by a number of the benefits mentioned above. A slower metabolic rate, more efficient protein production, an improved immune system, and the increased production of hormones contributes to this long-term benefit of fasting. In addition to the Human Growth Hormone that is released more frequently during a fast, an anti-aging hormone is also produced more efficiently. (7) "The only reliable way to extend the lifespan of a mammal is under-nutrition without malnutrition." (5) A study was performed on earthworms that demonstrated the extension of life due to fasting. The experiment was performed in the 1930s by isolating one worm and putting it on a cycle of fasting and feeding. The isolated worm outlasted its relatives by 19 generations, while still maintaining its youthful physiological traits. The worm was able to survive on its own tissue for months. Once the size of the worm began to decrease, the scientists would resume feeding it at which point it showed great vigor and energy. "The life-span extension of these worms was the equivalent of keeping a man alive for 600 to 700 years." (8)

In conclusion, it seems that there are many reasons to consider fasting as a benefit to one's health. The body rids itself of the toxins that have built up in our fat stores throughout the years. The body heals itself, repairs all the damaged organs during a fast. And finally there is good evidence to show that regulated fasting contributes to longer life. However, many doctors warn against fasting for extended periods of time without supervision. There are still many doctors today who deny all of these points and claim that fasting is detrimental to one's health and have evidence to back their statements. The idea of depriving a body of what society has come to view as so essential to our survival in order to heal continues to be a topic of controversy.


1)"Dr. Sniadach – True Health Freedom 3


3)"Ketosis by Sue Reith"

4)"Nutriquest, March 11th, 2000 – Ketosis and Low Carbohydrate Diets"

5)"WebMD – Detox Diets: Cleansing the Body"


7)"Fasting – Good Morning Doctor"

8)"The health Benefits of Fasting"
Fasting, Gluten, MSG, Soy, Blood Type Diet

looks like a great idea - might try it. Very good for testing ones own will power too. I have tried a four day detox diet before with beneficial results but never considered water only - has anyone?

As regards eating less and longevity: About 15 years ago my Uncle bought two rabbits as pets for his children. They were caged outside in a hutch/run. One of the rabbits was born with a slight weight advantage and always got to the food first, pushing the other one out of the way. Of course that weight differential grew over time, so much so that the larger, greedier rabbit became almost twice the size. The larger rabbit died at age three. The smaller rabbit lived until it was six.
Fasting, Gluten, MSG, Soy, Blood Type Diet

For what Is worth I personally know a person who has managed to reduce the benign uterine tumour from the size of the fist to the size of a marble only by applying Dr. Breus's diet which is basically extreme fasting.
The method is severe and entails living on a beetroot joice for not less then 3 weeks.

There was an interesting show on Discovery about effects of fast on aging.
Mice that were kept very close to starvation inchreased their life span three fold,
they even calculated the amount of food for human being which would guarantie at least extra 30 years , the only problem is you feel starving all the time.
There are even some humans who are participating in these experiments and they all report significant improvment in their health status but the main problem remains
- they feel darn miserable all the time
Fasting, Gluten, MSG, Soy, Blood Type Diet

In the holy month of Ramadan, the muslims fast for a whole month. The fast starts at dawn and last until the sun goes down. You should not eat or drink anything during these hours and also abstain from sex. After the sun goes down, you can eat and drink till dawn. I used to fast as a teenager (the only muslim thing I ever did) and after 30 could not fast because of my gastritis. Actually you have two meals a day instead of three and I think the body regulates its metabolism so that you more or less keep your body weight. But most people overeat and gain weight during Ramadan, because you crave food and even though your stomach is full, your eyes are still hungry. The last time I fasted was for 10 days only and I gained 3 kilos (about 6 pounds) because I was craving for sweets and ate a lot of them. But the above article is not about complete fasting but taking fluids or veg or fruit juices. I cannot keep up such fasting I guess. I recently watched a documentary on how limiting the amount of calories you take will prolong life etc. It is very hard practicing these (or so I think) It will take a lot of will power at least at the start, then maybe your stomach will generate less gastric acid and your pancreas less insulin so you will get used to it. When I was a small child I hated eating, could stand being hungry for a long time and I even asked whether there was a pill I could swallow instead of eating. And I was very, very thin but then gastritis changed everything. A gift of my marriage.
Fasting, Gluten, MSG, Soy, Blood Type Diet

Similarly to Deckard, and perhaps is also "extreme" fasting. Dunno.

I am writing the following based on what I remember reading about it. I forget
the name of the person who created this concord-grapes protocol. If I recall,
there are a number of weeks involved with this protocol and is time limited or is
interval spaced. I got this info from a site referred to from another forum thread
regarding cancers and tumors.

The concord grapes protocol involves consuming *concord grapes (with
seeds) within first 8 hour cycle followed by a **natural water flush in second
8 hour cycle. The last 8 hours is sleep. Nothing else is to be consumed. I cannot
recall the quantity to be consumed for the grapes and the water and I think it's
best to consult the document to which it refers to as I cannot recall the specific
link. This c-grape protocol is for stage iv cancers and reduces tumors so it claims.

* Concord grapes are to grown organically. No pesticides or chemical fertilizers.
** NO additives such as chlorine, fluorides, etc. Water should be reverse-osmosis
filtered to ensure this water is chemically pure as possible which otherwise might
act against the beneficial properties found in the grape seeds.
Fasting, Gluten, MSG, Soy, Blood Type Diet

aurora said:
In the holy month of Ramadan, the muslims fast for a whole month. The fast starts at dawn and last until the sun goes down. You should not eat or drink anything during these hours and also abstain from sex. After the sun goes down, you can eat and drink till dawn.
I would call that a pseudo-fast - not even a real fast. It certainly won't do anything for your health which is the issues being discussed here. Read the links to get an idea of what a REAL fast is.

Aurora said:
The last time I fasted was for 10 days only and I gained 3 kilos (about 6 pounds) because I was craving for sweets and ate a lot of them. But the above article is not about complete fasting but taking fluids or veg or fruit juices. I cannot keep up such fasting I guess.
Since I have heard that undigested proteins from gluten binds with opiate receptors, anyone who is interested in fasting might wish to go gluten free for at least a month before a fast. It's a lot less painful that way. In fact, IMHO, gluten is about the most evil thing going; a lot worse than sugar! There are some articles about it in SOTT - search for them and check it out.

Aurora said:
But the above article is not about complete fasting but taking fluids or veg or fruit juices. I cannot keep up such fasting I guess.
Really? I thought it was. Where do you see anything about fruit juices or veg juices? Any real fast DOES consist of taking water, generally in copious amounts.

Again, check out the gluten issue. That's usually why people fail; they do not prepare properly by "de-glutenizing."
Fasting, Gluten, MSG, Soy, Blood Type Diet

Laura said:
Again, check out the gluten issue. That's usually why people fail; they do not prepare properly by "de-glutenizing."
Thanks a lot for a tip. After watching the horror images of colon cleansing results, we (me and my bf) decided to do some major cleaning. But we know that we wont succeed because both of us need food just not to end the day extremely cranky or extremely weak (I am type B , he is O). And I think that if we will do it gradually, by first eliminating all processed food and by increasing the intake of organic vegetables only (with no Gluten what so ever in the middle!) it is possible (with baby steps) to reach the goal of fasting (I hope). Then fruit juices days only, and then food at all. But the road is long :)
Fasting, Gluten, MSG, Soy, Blood Type Diet

Will Carroll said:
The only reliable way to extend the lifespan of a mammal is under-nutrition without malnutrition
But undernutrition, or calorie restriction as it is called by researchers in the field of aging, is not fasting. Restricting calories has been shown in many species to prolong healthy life span. But for the lower calorie level to be effective and not cause damage each calorie must carry maximum nutritional value. Essential nutrients of all kinds must be present even at the very low calorie levels.
Calorie restriction extends life span in nearly every specie that studies have be done. Such studies with humans present obvious challenges. The participants in human studies must of course be volunteers. And the researchers in such a study may pass on long before the study is complete.
I fast occasionally for a one day. It seems to give my system a reboot. I feel clearer headed and have more energy for a time.
Anyone contemplating long periods with no nutrition might want to do very indepth research first.
There is plenty of good information availalbe thanks to the Internet.

Fasting, Gluten, MSG, Soy, Blood Type Diet

Thomas Alan said:
Anyone contemplating long periods with no nutrition might want to do very indepth research first. There is plenty of good information availalbe thanks to the Internet.
I agree. I would think that the absolutely no nutrition fasts should be undertaken only for specific health reasons, only for very short periods and maybe only supervised. Otherwise, there ought to be something like a bit of juice or supplements such as amino acids.

Back when I was younger I did a 21 day fast, the last ten days of which were water only and I have to say that I felt reborn and it lasted for a very long time. I didn't know about the gluten problem then and if I had, I probably would not have suffered as much during the first ten days.

Here's a bit on that:

If you suffer from a condition such as osteoporosis, Crohn's disease, rheumatoid arthritis or depression, you're unlikely to blame your breakfast cereal. After all, intolerance of wheat, or celiac disease (CD), is a an allergic reaction to a protein called gluten, thought to affect only about one in 1,000 people.

But now two American clinicians, James Braly and Ron Hoggan, have published a book, Dangerous Grains, claiming that what was thought to be a relatively rare condition may be more widespread than was previously thought. Braly and Hoggan suggest that gluten intolerance does not just affect a few people with CD, but as much as 2-3% of the population. They claim that gluten sensitivity (GS) is at the root of a proportion of cases of cancer, auto-immune disorders, neurological and psychiatric conditions and liver disease. The implication is that the heavily wheat-based western diet - bread, cereals, pastries, pasta - is actually making millions of people ill.

Your doctor, if asked about CD, would tell you that it involves damage to the gut wall, which makes for problems absorbing certain nutrients, such as iron, calcium and vitamin D. As a result, you are more likely to develop conditions such as osteoporosis and anemia, as well as a range of gastrointestinal problems.

Children who have it are often described as "failing to thrive". The proof that you have CD comes when gut damage shows up in a biopsy. The treatment, which has a high rate of success, is to remove gluten - found in rye and barley as well as wheat - from your diet.

But if Braly and Hoggan are right, the problem is far more widespread than the medical profession believes. Celiac disease, they suggest, should be renamed "gluten sensitivity" and, in an appendix to the book, they claim that no fewer than 192 disorders, ranging from Addison's disease and asthma to sperm abnormalities, vasculitis, rheumatoid arthritis and yperthyroidism, are "heavily overrepresented among those who are GS".

Dangerous Grains contains more than a dozen case histories of people who have recovered from a wide variety of chronic conditions - back pain, chronic fatigue, the auto-immune disorder lupus - simply by following a gluten-free diet. Both authors claim great personal benefits from such a change. "After eliminating gluten grains," writes Hoggan, "I realized how uncomfortable and chronically ill I had been for most of my life."

If you are someone who has visited a clinical nutritionist or a naturopath, this will come as no great surprise. One of their most common suggestions is temporarily to remove wheat from the diet to see if it makes a difference. In fact, so widespread has talk of a wheat allergy become that last November the Flour Advisory Board felt impelled to issue a statement warning of the dangers of this idea. Professor Tom Sanders, head of nutrition and dietetics at King's College, London, was quoted as saying: "Unless you suffer from celiac disease, a very rare condition, cutting wheat out of your diet is extremely unwise."

Sanders certainly represents the mainstream medical view, but there is good evidence - such as the work of Dr Harold Hin, a GP from Banbury in Oxfordshire - to suggest that it may be in need of revision. Over the course of a year, Hin carried out a blood test on the first 1,000 patients who came to his surgery complaining of symptoms that might indicate CD, such as anemia or being "tired all the time". Thirty proved positive and a diagnosis of CD was confirmed by a biopsy.

This indicated that CD was showing up at a rate of three per 100 - 30 times more than expected. Significantly, all but five had no gastrointestinal symptoms. "Underdiagnosis and misdiagnosis of coeliac disease," Hin concluded in an article for the British Medical Journal in 1999, "are common in general practice and often result in protracted and unnecessary morbidity."

More recently, a large research program carried out by the University of Maryland Center for Celiac Research in Baltimore has confirmed Hin's findings. Scientists there tested 8,199 adults and children. Half the sample had various symptoms associated with CD and, of those, one in 40 of the children tested positive for CD and one in 30 of the adults.

But it wasn't just those who seemed ill who were having problems with wheat. Far more worrying was what the Maryland researchers found when they tested the other half of the sample, who were healthy volunteers, selected at random. Among kids under 16, one in 167 had CD, while the rate among the adults was even higher - one in 111.

If those proportions are true for the American population in general, this means that 1.8m adults and 300,000 children have undiagnosed CD - people who, sooner or later, are going to develop vague symptoms of feeling generally unwell, for which they will be offered various drugs that are unlikely to make much difference. Ultimately, they are at higher risk of a range of chronic diseases.

There seems, therefore, to be good evidence that CD is underdiagnosed. But Braly's and Hoggan's proposition is more radical than that. They believe that the immune reaction to gluten that damages the gut in CD can also cause problems almost anywhere else in the body. The evidence for this is a test involving a protein found in gluten called gliadin. When the body has an immune reaction, it makes antibodies. The test for anti-gliadin antibodies is known as AGA and people who test positive to AGA often have no sign of gut damage.

In fact, according to Dr Alessio Fasano, who carried out the University of Maryland research, "Worldwide, CD 'out of the intestine' is 15 times more frequent than CD 'in the intestine'." Braly estimates that between 10% and 15% of the US and Canadian populations have anti-gliadin antibodies, putting them at risk of conditions as varied as psoriasis, multiple sclerosis, jaundice, IBS and eczema.

The idea of gluten causing damage to parts of the body other than the gut is supported by another UK practitioner, Dr M Hadjivassiliou, a neurologist at the Royal Hallamshire Hospital in Sheffield. He ran an AGA test on patients who had "neurological dysfunction" with no obvious cause and found that more than half tested positive. What is more, only a third of the positive group had any evidence of CD gut damage. In other words, while the gluten antibodies can damage the bowels, they can also cause problems elsewhere. In this case, it was the cerebellum, or the peripheral nervous system.

So if a reaction to gluten can cause problems in the brain, might it also be linked to immune disorders? Braly and Hoggan certainly think so, and claim considerable clinical success in treating patients for conditions such as Addison's disease, lupus, rheumatoid arthritis and ulcerative colitis with a gluten-free diet. In fact, almost all the body's systems can be affected (see below). So if you suffer from a chronic condition that doesn't seem to
respond to treatment, cutting out wheat for a while seems worth a try.

Are you gluten sensitive? If you suffer from any of the following, the possibility that you are GS may be
worth investigating. LIST OF GRAINS YOU CAN EAT IS LONG!

Upper respiratory tract problems such as sinusitis, "allergies", "glue ear" Symptoms related to malabsorption of nutrients such as anemia and fatigue (lack of iron or folic acid), osteoporosis, insomnia (lack of calcium) Bowel complaints: diarrhoea, constipation, bloating and distention, spastic colon, Crohn's disease, diverticulitis Autoimmune problems: rheumatoid arthritis, bursitis, Crohn's disease Diseases of the nervous system: motor neuron disease, certain forms of epilepsy Mental problems: depression, behavioral difficulties, ME, ADD

The Guardian September 17, 2002
Fasting, Gluten, MSG, Soy, Blood Type Diet

Keit said:
Thanks a lot for a tip. After watching the horror images of colon cleansing results, we (me and my bf) decided to do some major cleaning. But we know that we wont succeed because both of us need food just not to end the day extremely cranky or extremely weak (I am type B , he is O). And I think that if we will do it gradually, by first eliminating all processed food and by increasing the intake of organic vegetables only (with no Gluten what so ever in the middle!) it is possible (with baby steps) to reach the goal of fasting (I hope). Then fruit juices days only, and then food at all. But the road is long :)
Probably the very first thing to do would be to go gluten free. This isn't easy because both gluten and casein (milk protein) have been implicated in research about opiate peptides. Since I have a family member with celiac disease, (and it is not always indicated by "failure to thrive"; obesity has been found to be a serious symptom of gluten sensitivity/celiac disease as well and may even be implicated in the "epidemic of obesity in the West"), and have always been wheat and milk intolerant myself, learning about the gluten/opiate receptor thing really explained a lot and helped me to formulate a strategy.

What you do is, instead of cutting out all breads and pastries at once, you just begin to make them with gluten free products. Rice flour, potato flour, corn flour, bean flours, etc. You have to cook somewhat differently with these flours than with wheat flour so it is best to get a gluten free cook book.

In this way, you can keep on hand cakes, cookies, breads, muffins, pancakes (with maple syrup!) and so on, to get you through that month of total withdrawal from gluten. And it MUST be total! No MSG, either, which is in the same family of evil things. That means that a LOT or products in the stores are off limits. Don't worry about sugar and honey, just get rid of gluten!!! Eat buttered popcorn if you are craving "carbs." Remember that the carb craving is most likely the gluten addiction! One step at a time!

Some people's systems adjust automagically as soon as gluten is eliminated. Others will want to take further steps to eliminate the next item, like corn and the corn flours. Then, depending on your system, you might want to eliminate the potato flours too.

In a couple of weeks, I'll share some more observations and experiences, but right now, I'm still in the middle of my own experiment and am just sharing what I have learned so far.

You see, I HAD to do something because the arthritis was getting so bad that I could barely walk. Last February when we went to Paris to do the BBC interview, I wanted to go to the Louvre but was in so much pain I had to do it in a wheelchair. That really bummed me out. I have way too much work to do to be crippled. And I watched while other members of my family were taken down and out by this disease which runs in my family.

I found this website:
Fasting, Gluten, MSG, Soy, Blood Type Diet

Laura said:
If you are someone who has visited a clinical nutritionist or a naturopath, this will come as no great surprise. One of their most common suggestions is temporarily to remove wheat from the diet to see if it makes a difference. In fact, so widespread has talk of a wheat allergy become that last November the Flour Advisory Board felt impelled to issue a statement warning of the dangers of this idea.
Unfortunately in Israel lot of clinical dietologists always build a diet based on whole grains such as whole wheat or rye (at least from my experience). Blood type diet considered "controversial". So basically if Celiac disease wasn't diagnosed, all the people have the same gluten based diet with small variations.
Whole grain diets is a big hit those days.
Fasting, Gluten, MSG, Soy, Blood Type Diet

Thanks Laura for the link, it is quite telling about gluten:

Gluten is a Dubious Luxury of Non-Celiacs

W.J.Lutz (4) has offered an alternative perspective on the "French Paradox."
(The "French Paradox" is the unusually low rate of death by myocardial
infarction among the French despite quite high per-capita rates of fat
consumption.) Dr. Lutz has studied the spread of agriculture through
Europe. He presents a picture whereby the spread of agriculture, and thus
the period of time a culture has been exposed to cereal grains, is
inversely related to the incidence of cardiovascular disease. The
underlying assumption, of course, is that the longer the exposure, the
greater the likelihood that those who were intolerant to these grains were
trimmed from the gene pool of such cultures; it seems that the less time a
culture has been exposed to gluten, the greater the portion of the
population that continues to develop cancers and cardiovascular disease.
(Lutz also provides similarly compelling data on the rates of breast cancer

This work is confirmed by Simmoon's observation that there is a negative
correlation between the frequency of antigen HLA-B8 and the length of time
wheat farming has been practised in various parts of Europe (19).

Another interesting study done in China produced what the investigators
found to be rather surprising results(8). In this investigation, the
researchers plotted the diets of more than 3500 rural Chinese women, and
measured their levels of SHBG (sex-hormone binding globulins). They were
very surprised to find that wheat consumption, and perhaps, reduced fish
consumption, were the strongest predictors of levels of SHBG, which would
indicate an increased risk of cardiovascular disease.

Another study has connected gluten with neurological illness (9). This group
of researchers tested 53 patients with neurological illness of unknown
origin for antibodies against gliadin. More than half of them (30 people)
demonstrated these antibodies. Nine of those folks proved to have celiac
disease, but the other 21 only demonstrated an immune response to gluten, of
a type that is often dismissed as meaningless. This study has some
far-reaching implications for neurological research.

Yet another indication that celiacs are not the only segment of the
population to suffer from the adverse effects of gluten is a study that was
carried out on a very small group of siblings of celiacs(10). When subjected
to rectal gluten challenge, half of the siblings showed an immune response
to gluten, but these results did not correlate with the hereditary
predictors of celiac disease.

As for the connection between autoimmunity and cereal grains, it is clear
and compelling. The theoretical perspective of molecular mimicry suggests
that gliadin-derived peptides, may activate the immune system against
collagenous tissues, and since intestinal permeability (not celiac disease)
is all that is required to allow the passage of these peptides into the
bloodstream, a significant number of many types of autoimmune diseases seem
likely to benefit from a gluten-free diet (11 ).

In total, then, there are several studies which demonstrate (often
coincidentally) that a much larger group than those with celiac disease are
mounting an immune response against gluten, and that this response is
causing or contributing to serious illness. Phytic acid in whole cereal
grains binds to minerals, including calcium. This chemical bond is not
broken in the GI tract. The net result is the binding and wasting of
much-needed dietary calcium, even among those whose immune systems can
tolerate gluten, and these grains may be implicated in osteoporosis (12).

I would now like to draw your attention back to the issue of malignancy.
_Medical Hypotheses_ will soon publish, a paper I have written which
suggests (among other things) that gluten may be implicated in a great many
cases of lymphoma (14). Gluten has been demonstrated to interfere with the
celiac patient's ability to mount an immune response to malignancies
(15,16,17). In my paper, I have postulated a dynamic whereby gluten may have
a similar effect in others who are simply sensitive to gluten, or who have a
sub-clinical form of this disease.

Ray Audette, a populist writer, has said that Stanislaw Tanchou "....gave
the first formula for predicting cancer risk. It was based on grain
consumption and was found to accurately calculate cancer rates in major
European cities. The more grain consumed, the greater the rate of cancer."
Tanchou's paper was delivered to the Paris Medical Society in 1843(20).

We hear all the time about pollution in the industrial world being the
source for modern man's high incidence of cancer. It is the chemical
additives, we are told, in the food we eat, that causes much of the
problem. Perhaps.

I would like to suggest that the evidence from antiquity, the pattern of the
spread of agriculture in Europe coinciding with the patterns of civilizatory
illnesses, the levels of SBHG associated with wheat consumption, the high
incidence of gliadin antibodies among those with neurological illnesses of
unknown origin, the sensitivity to gluten among siblings of celiacs in spite
of the absence of genetic indicators associated with celiac disease, and my
own investigation of the literature regarding lymphoma, all point to the
strong possibility that gluten is a dangerous substance to many more people
than just celiacs.
I'm type O and I do have/had a series of problems with flour, gluten. You know, living in Italy and avoiding pizza&pasta isn't easy at all ;-)
Fasting, Gluten, MSG, Soy, Blood Type Diet

Laura said:
No MSG, either, which is in the same family of evil things.
I did not know hat MSG was so I searched about it and one thing led to another and I found an interview with Dr. Russell Blaylock, who talks about MSG, aspartame and excitotoxins. Below is the link and the interview:

Mike: I'm here with Dr. Russell Blaylock, and I'd like to explore some of the more advanced aspects of some of the things you are working on. Dr. Blaylock, I think readers know the basics of both MSG and aspartame, but can you review what you've already written about excitotoxins?

Dr. Russell Blaylock: I have three books. The first one is the excitotoxin book, "Excitotoxins: The Taste That Kills," and the latest one is "Health and Nutrition Secrets That Can Save Your Life." The third one is "Natural Strategies for Cancer Patients," which is directed at nutritional treatments for cancer. It contains some material about aspartame and MSG.

Excitotoxins have been found to dramatically promote cancer growth and metastasis. In fact, one aspartame researcher noticed that, when cancer cells were exposed to aspartame, they became more mobile, and you see the same effect with MSG. It also causes a cancer cell to become more mobile, and that enhances metastasis, or spread. These MSG-exposed cancer cells developed all of these pseudopodians and started moving through tissues, which is one of the earlier observations from cancer.

When you increase the glutamate level, cancer just grows like wildfire, and then when you block glutamate, it dramatically slows the growth of the cancer. Researchers have done some experiments in which they looked at using glutamate blockers in combination with conventional drugs, like chemotherapy, and it worked very well. It significantly enhanced the effectiveness of these cancer drugs.

Mike: Wasn't there some research that came out recently that supports all this by establishing a correlation between leukemia and aspartame?

Dr. Blaylock: Yes. This Italian study was very well done. It was a lifetime study, which is very important with these toxins. They fed animals aspartame throughout their lives and let them die a natural death. They found a dramatic and statistically significant increase in the related cancers of lymphoma and leukemia, along with several histological types of lymphomas, which is of interest because H.J. Roberts had written an article saying that there was a significant increase in the primary lymphoma of the brain.

When you look it up in the neurosurgical literature, there is a rather significant rise in the incidents of what used to be a rare tumor. We're seeing a lot more of the primary lymphoma of the brain, which is a little different than lymphomas you see elsewhere. When you look back at the original studies done by the G.D. Searle company, they found lymphomas as well as primary brain tumors and tumors of multiple organs. All of this correlation shows that we've got a powerful carcinogenic substance here. It is either acting as a co-carcinogen or a primary carcinogen. Most likely, it's the formaldehyde breakdown product.

What the Italian study found is that if you take these same animals and expose them to formaldehyde in the same doses, they developed the same leukemias and lymphomas. If you look back at the Troker Study conducted in Spain a couple of years ago, what they found was when they radiolabeled the aspartame, they could actually see formaldehyde binding to the DNA, and it produced both single and double strand DNA breakage.

We know that when formaldehyde binds to DNA, it's very difficult to remove it. It will stay there for long periods of time. What that means is if you just drink a single diet cola today, or sweeten something with NutraSweet, you're accumulating damage every day. Eventually, you're going to produce this necessary pattern of DNA damage to initiate the cancer, and once you develop the cancer, the aspartic acid component of aspartame will make the cancer grow very rapidly. You've got a double effect; it's causing the cancer, and it's making the cancer move very rapidly.

Mike: Given all this evidence, how has the industry managed to suppress this information and keep this chemical legal in the food supply?

Dr. Blaylock: Donald Rumsfeld was the one who pushed a lot of this through, when he was in the chairmanship of the G.D. Searle company, NutraSweet. He got it approved through the regulatory process, but once it was approved, the government didn't want to admit that they had made a mistake. They just continued to cover it up, like the fluoride thing and the milk industry.

You're not going to criticize milk in the media, because they are smart enough to advertise in newspapers, magazines, health magazines and journals. They have all the media outlets covered. The only place that they don't have covered is talk radio and the internet. The health blogs can tell the truth.

No matter how much a newspaper wants to tell the truth, they're not going to do it. This is the kind of pressure these people are under. Even if you have a good writer who wants to write the story, his editor is going to override him and prevent it or water it down considerably. You see this in journals like the Journal of Clinical Nutrition or College Nutrition. Look at who funds them: The Monsanto Company, and they used to be sponsored by G.D. Searle. They're not going to want to put articles in their journal that will infuriate their primary source of income. Even medical and nutrition journals are controlled by these people.

Mike: It's the unholy alliance between the scientific community and big business.

Dr. Blaylock: Right. Another big scandal concerning the research is something new we found. We discovered that outside of the brain, there are numerous glutamate receptors in all organs and tissues. The entire GI tract, from the esophagus to the colon, has numerous glutamate receptors. The entire electrical conducting system of a heart is replete with all sorts of glutamate receptors. The lungs, the ovaries, all the reproductive systems and sperm itself, adrenal glands, bones and even calcification are all controlled by glutamate receptors. They act and operate exactly like the glutamate receptors in the brain.

So, when you're consuming MSG, the level of glutamate in the blood can rise as high as 20-fold. You get very high glutamate levels in the blood after eating a meal containing MSG. You're stimulating all of the glutamate receptors. That's why some people get explosive diarrhea, because it stimulates the receptors in the esophagus and small bowel. Others may develop irritable bowel, or if they have irritable bowel, it makes it a lot worse. If they have reflux, it makes that a lot worse. The thing about the cardiac conduction system glutamate receptors is this may explain the rise in sudden cardiac death.

What you see in almost all these cases is low magnesium. When the magnesium level is low, the glutamate receptors become hypersensitive, and so people -- athletes in particular, if they are not supplementing with magnesium -- are prone to sudden cardiac death, because of the glutamate receptors. If they eat a meal or something that contains glutamate or drink a diet cola before practice, it will produce such intense cardiac irritability, they'll die of sudden cardiac death. We know the sudden cardiac death is due to two things: Most commonly arrhythmia and cardio artery spasm. Both of which can be produced by glutamate.

Mike: Of course, that death certificate doesn't say they died from MSG.

Dr. Blaylock: No, and it's not going to, because the admitting physician doesn't know the first thing about any of this research. They've never heard of it. In fact, most cardiologists I've spoken with have never heard of this. They didn't know there were glutamate receptors throughout the electrical conduction system and in the heart muscle itself. You have a million patients in this country with arrhythmias that are life-threatening, and no one's telling them to avoid MSG and aspartame, yet it's a major source of cardiac irritability.

Mike: It's absolutely astounding. Now, didn't baby food manufacturers voluntarily remove this ingredient in the '70s?

Dr. Blaylock: They said they would, but they didn't. What they did is take out pure MSG and substitute it with hydrolyzed protein and caseinate. If you look at most toddler foods, they all have caseinate hydrolyzed protein broth, a significant source of glutamate.

Mike: We're destroying the nervous systems of these babies.

Dr. Blaylock: Exactly. Now, one of the things we're hearing a lot about is childhood obesity. One early observation with exitotoxicity is it makes animals grossly obese.

Mike: If they banned MSG, the drug companies would lose billions. Think about how much money they make treating all of these symptoms.

Dr. Blaylock: Here the government has all these big plans for controlling carbohydrate intake and controlling cereals and sugar and all that. Those things add to the problem, because what we find in MSG-exposed animals is that they prefer carbohydrates and sugars over protein-rich foods. That was one of the characteristics of this type of obesity. It's very difficult to exercise the weight off and almost impossible to diet it off. The appetite is out of control, but the metabolism is also out of control. They have metabolic syndrome on top of obesity, and so then you have a leptin insensitivity. In terms of obesity, they have a leptin insensitivity. It has been shown that you can produce leptin insensitivity very easily with MSG.

Mike: Is there any hope, in your view, that the world may wake up to this, and some day these ingredients may be banned?

Dr. Blaylock: It's possible, but you know, it's only going to be by public exposure, through the blogs and sites like yours. Once the public gets wind of it and is convinced that this is real, then there'll be an uproar over it. There's just a deception. The average consumer looks at it and goes, "Well, it says that it contains no MSG, so it must be okay."

Mike: I find a lot of the vegetarian foods, or so-called health foods, use yeast extracts.

Dr. Blaylock: The worst of the things they're doing are the soy extracts. Soybeans, naturally, have one of the highest glutamate levels of any of the plant products. When you hydrolyze it, you release the glutamate, and the soy protein isolates. The glutamate levels are higher than a lot of what you'll find in MSG products, yet the vegetarians are just eating it like it's the healthiest thing in the world. There was a 25-year study done, which looked at people who consumed the most soy products, and they followed them for 25 years and did serial CT scans. They found out that the people who consumed the most soybean products had the greatest incidence of dementia and brain atrophy.

These people are destroying their nervous system, and I talked to a lot of them who complained of severe migraine headaches. I said, "Get off the soy," and they do, and that migraine headache goes away. In addition, you have very high manganese levels, which is toxic to the very same part of the brain that produces Parkinson's. You've got a mixture of toxins with soy products, and the people think they are eating a healthy, nutritious product. It's destroying their nervous system, as well as other organs.

Mike: In this whole debate of soy versus cow's milk, we find misinformation in both camps.

Dr. Blaylock: I wouldn't recommend either one. If you're obsessed with milk, use goat's milk. It's closer to human milk, but I wouldn't recommend cow's milk or soy milk. I think people ought to avoid soy products as if they were poison.

Mike: Have you taken a lot of heat from NutraSweet or any of these other companies? I mean, have you been threatened with lawsuits or anything for going public with this information?

Dr. Blaylock: No, they leave me alone. I know too much. They've never bothered me. When I wrote the book, George Schwartz warned me, "Are you sure you want to write this book? If you do, they're just going to hound you to death." I said, "Yes, I want to write the book." So, I wrote it with one thing in mind: that they would not be able to refute it.

I researched every kind of way you can research and proved the toxicity of glutamate. They know I know that, because I had exchanged this in writing letters to some of their biggest defenders. They all realized that they couldn't answer my arguments. So they leave me alone. They're afraid that if it comes to a big standoff between me and them, they're going to lose.

Mike: They don't want this information going on the public record.

Dr. Blaylock: No, they don't want that. What they're doing is the old ploy of just ignoring and hoping it will go away. Of course, they put pressure on magazines, journals and newspapers not to interview me. They are trying to keep me in the shadows where they hope most people don't hear anything I have to say. It only works for so long.

Since I first wrote the book in 1995, proof supporting my viewpoint has increased enormously. The new material on peripheral glutamate receptors absolutely killed these people. They have no defense against that. The new information on the dramatic increase in cancer aggressiveness is something that they are terrified of.

Mike: Now you find these receptors outside the brain.

Dr. Blaylock: Right. Now, see, I proved it can enter the brain and that all that was a lie. What they've shown is that there are glutamate receptors on both sides of the blood brain barrier and that when you expose these receptors to glutamate, it opens up the blood brain barrier. So, the glutamate itself can open the barrier, and I list all these conditions. For instance, as you get older, your barrier becomes less competent. Almost all Alzheimer's patients have incompetent barriers. Heat stroke, seizures, autoimmune disorder and multiple sclerosis all are related with this active blood brain barrier.

You're talking about tens of millions of people, and they are out there gobbling up aspartame, MSG and other excitotoxins, and no one is telling them they are making their neurological conditions infinitely worse. I don't know how many seizure patients I've gotten off their medicines by just getting them off MSG and giving them magnesium. They quit having seizures. They were on maximum dosages of medications and still having seizures. Most neurologists and neurosurgeons that treat seizures are not aware of this.

Mike: It's not profitable to teach people how to avoid these ingredients.

Dr. Blaylock: If you look at the neuroscience literature, you can't pick up an article that's not about excitotoxicity. The hottest topic in neurosciences is glutamate receptors and excitotoxins.

Mike: Are they talking about it in the food or just as a chemical?

Dr. Blaylock: They won't mention food, but they talk about the glutamate receptor and what happens when you activate it.

Mike: What about the argument from food companies? I actually got into a debate with a veggie burger manufacturer, because I wrote an article that said their product had yeast extract in it, and yet the front label said, "100 percent all-natural ingredients." They said, "Well, glutamate appears naturally in other foods, like tomatoes and seaweed." What's your answer to that kind of defense?

Dr. Blaylock: Sure, but you see, all of these types of glutamate are bound. They're in oligosaccharides, polysaccharides. They are bound in amino acids groupings. They're not free amino acids. If you have it as a complex protein, you absorb it in your GI tract. In the GI tract, there are almost no free amino acids if you eat foods such as tomatoes. The level of free amino acids is nil; it's almost all absorbed as combined amino acids, and then it's only broken down in the liver, where it's released in very low concentrations that the body can deal with. It was never meant to have free amino acids in such high concentrations.

Well, when you hydrolyze them -- or you use yeast extract or enzymes to break down these various proteins into their free, released amino acids -- they're not natural any longer. What you've done is artificially release the amino acids in an unnatural way, and when they enter your GI tract, they are absorbed as free amino acids, then your blood level of that glutamic acid goes up significantly. As I said, it can go up as high as 20-fold, in some cases 40-fold. Your blood brain barrier is not constructed to handle such high levels of glutamate, because it doesn't naturally occur that way. It can handle the lower levels, but it can't handle these very high levels. So this argument, "Oh, it's natural," is just a lot of nonsense.

Mike: I do find that many manufacturers claim to be natural health companies, or health food companies, as a cover. They don't really follow that philosophy, because they'll use these ingredients.

Dr. Blaylock: Sure, and they use all kinds of backhanded ways.

Mike: Here's a practical question that's actually been burning in my head for about eight years: Is there anything that a person can take to block the absorption of MSG or glutamate as a defensive supplement?

Dr. Blaylock: Well, not necessarily to block it. You have other amino acids that can't compete for glutamic acid absorption. So that may be one way to help reduce the rate at which it would be absorbed.

Mike: Which aminos would those be?

Dr. Blaylock: Those would include leucine, isoleucine and lysine. They would compete for the same carrier system, so that would slow down absorption. There are a lot of things that act as glutamate blockers. You know, like silimarin, curcumin and ginkgo biloba. These things are known to directly block glutamate receptors and reduce excitotoxicity. Curcumin is very potent. Most of your flavonoids.

Magnesium is particularly important, because magnesium can block the MNDA glutamate type receptor. That's its natural function, so it significantly reduces toxicity. Vitamin E succinate is powerful at inhibiting excitotoxicity, as are all of your antioxidants. They found combinations of B vitamins also block excitotoxicity.

Mike: Let's talk about restaurants. I can't even eat at restaurants anymore at all, even those natural restaurants. They don't know they have MSG, because it's in one of the sauces or something.

Dr. Blaylock: I talked to them, and they said, "We get our food in these big crates, so there's no ingredients listed." It's the same thing for hospitals. I talked to a hospital dietitian and she said, "We can't tell because it comes in a crate, and they won't put the ingredients on it. It just says Salisbury steak or whatever."

They don't know, so it's hard for them to come out and tell their customers, "It's free of MSG." What they mean when they do say that is, "We didn't put any in there." Their white sauces are particularly high, as are their salad dressings, especially the ones that are pure oil. They all contain MSG.

Mike: Gravy mixes almost always have it, right?

Dr. Blaylock: Yes, they'll put hydrolyzed protein in it. They're selling taste. I mean, that's why a person prefers one restaurant to another. The food tastes better. Then they go home and feel sick and don't understand why.

One of the things that has been noticed about sudden cardiac death is that most that have it, other than athletes, die after eating a meal in a restaurant. I suspect it's because these people have low magnesium. They eat the meal, the glutamate stimulates the glutamate receptor in the cardiac conduction system as well as the hypothalamus, and they have a sudden cardiac death.

I was in a bookstore in Oxford, Miss. This young guy was there, and he just dropped and died. We took him to the hospital and tried to resuscitate him, and we couldn't. He was only 26 years old, and he had just eaten a big bowl of soup at one of the restaurants. Well, I talked to the person that was there, and he said they use a lot of hydrolyzed protein and MSG. People will eat a meal, have a soup before the meal, get this huge dose of MSG, and drop dead from the arrhythmia.

Mike: Could this explain some sudden infant deaths as well, you think?

Dr. Blaylock: Oh yeah. I mean, look at the popularity of these soy infant formulas. Mothers are crazy to give their kids soy formula. There is a lot of concern about it. There's concern about the fluoride level, the manganese level, and the glutamate levels in these soy infant formulas.

Mike: At Wal-Mart, I saw bottled water with added sodium fluoride. It's fluoride water.

Dr. Blaylock: Oh yes, it's for babies. They have a picture of a baby on it.

Mike: So, is there a website or a newsletter that people can visit or sign-up for?

Dr. Blaylock: I have a newsletter. It's It's by subscription, but you can buy individual newsletters. You don't have to get the whole year. It's issued monthly, for $3.98 a piece. It covers everything.

I try to cover a lot of common subjects and bring people up to date on the new thinking and research. I go through all the medical research. Usually I'll go through everything that conventional medicine has to offer. A lot of times they have good physiology, a good pathophysiology, but then, they switch over and start talking about drugs. I'll go through all the good pathophysiology material they have, and then I'll look up all the nutritional research that's been done that can correct those problems.

Mike: I see. Here's an off-the-wall question: If MSG and all its different versions, as well as aspartame, were outlawed tomorrow, what changes would we see in the next five years in terms of public health?

Dr. Blaylock: I think you'd see a significant drop in obesity and metabolic syndrome. You'd see a tremendous drop in certain cancers. You would certainly see a tremendous drop in the neurodegenerative diseases, and all of these diseases that are increasing expeditiously.

The neurodegenerative diseases are just exploding. Things that used to be rare, we're seeing all the time now. It's just frightening. And when you look through the neurosciences literature, they have no explanation. They don't know why it's increasing so rapidly, but it's because we have such a large combination of toxins. For instance, we know that cellular neurodegenerative diseases are connected to mercury, aluminum, pesticides and herbicides, and the way they produce brain damage is through an excitotoxic mechanism.

So, we are all exposed to those toxins, and then when you add MSG and excitotoxins to the food, you tremendously accelerate this toxicity. That's why we're seeing this explosion in neurodegenerative diseases; Alzheimer's and autism and ADD and Parkinson's -- all these things are increasing so enormously because we are exposed to carcinogenic toxicity from all these different things and this huge exposure to excitotoxins, which is the central mechanism.

This is what no one's been able to claim. You look at one person's report and they'll say, "Alzheimer's is related to mercury exposure," and then another one says, "No, it's related to pesticides," and yet another one says it something else, but they're all operating through the same mechanism. All of these things operate by increasing brain immune activity, and that activates excitotoxicity. So that's why all of them seem to be related, because they're all doing the same thing to the brain.

Mike: What about the American Diabetes Association? Given that aspartame actually promotes obesity, based a lot of the work you've uncovered, I find it curious that the ADA so strongly supports aspartame.

Dr. Blaylock: I don't, considering they receive huge amounts of money from the makers of aspartame. They fund their walk-a-thon and all that kind of stuff, so they get tremendous amounts of money from the makers of aspartame, and money talks.

Whether they're just deluding themselves and choosing not to believe it's toxic, refusing to look at the evidence, or they're just concerned about the money and could care less, I don't know, but when you look at the pathophysiology of diabetes and the effect of aspartame, it's absolute nonsense for anybody who has diabetes to be on aspartame. Particularly in a neurological aspect, it's going to make it a lot worse.

Mike: What about other popular chemical sweeteners like sucralose in Splenda?

Dr. Blaylock: There's really not a lot of research in those areas. They have some basic research, like with Splenda, showing thalamus suppression. If that holds up in other research, it's a major concern. If you're suppressing the thalamus gland in a child, that's the future of their immune function. You can increase everything from autoimmunity to producing immune-related diseases, to infections and cancers. The implications of thalamus gland suppression are enormous.

There have been reports of miscarriages associated with Splenda in experimental animals. The problem is, we don't have a lot of well-conducted studies on Splenda to ferret these things out, and they're not going to do them. The best way to protect your product is to never test it, or just to set up some phony test and report it in a journal that's friendly to your point of view.

That's what they did with certain vaccines. They did thousands of phony studies and waved them around, claiming nothing was found. You can design any study to find whatever you want. Particularly, you can design it to have negative results. That's the easiest thing to do.

Mike: We've got government health officials telling us mercury is safe and we've got big business telling us both aspartame and MSG are safe. It sounds like every poison in the food supply or in organized medicine is perfectly safe.

Dr. Blaylock: We did that with lead. When they first started questioning the safety of lead, the levels they said were safe were just enormously high, and then a mere 10 years later, suddenly we're finding out that lead is toxic at 10 micrograms. In the '60s, they were fighting over the same thing. The defenders of gasoline-added lead were saying lead wasn't toxic, except in extremely high doses. Then neuroscience literature was contradicting them, but nobody would listen. Finally, the weight of the evidence was so overwhelming that they found out extremely low concentrations of lead were toxic and accumulate in the brain.

It's the same thing with mercury. Mercury is even more poisonous than lead. An infant is getting 150 times the dose of mercury than the EPA safety limits. A hundred times higher than the FDA safety limits. Here's a little baby that's getting 150 times higher a dose than the FDA says is safe for an adult.

Mike: What are the big points readers to take away? What do you think they need to remember in order to protect themselves?

Dr. Blaylock: You need to abstain from all of these things. Aspartame is not a necessary nutrient, and neither is MSG. The weight of the evidence is overwhelming. If you want to avoid obesity, metabolic syndrome and cancer, and if you don't want to make your cancer more aggressive, then you need to stay away from these products.

The damage affects pregnant women, unborn babies and newborns. It produces changes in the brain that are irreversible. What we've found is that it reprograms the wiring of the brain, particularly the hypothalamus, so it doesn't function normally. These children are abnormal for the rest of their lives in terms of their physiological function.

Mike: Well, hopefully the weight of this evidence will someday become overwhelming, and government regulators will listen to you.

Dr. Blaylock: The pressure on researchers is so enormous. Larry Troker came out with his research about the DNA damage by aspartame. Then his career was damaged by the makers of aspartame. He said he would never do another research project concerning aspartame. Well, a number of researchers have said the same thing. Once they published their results, the full weight of these companies come down on their head. NutraSweet will contribute millions to a university and threaten to pull their donations if someone isn't quieted.

Mike: So there's blatant scientific censorship at work here.

Dr. Blaylock: There's blatant, and then there's just understood. You have NutraSweet manufacturers donating several million dollars to your university. The director of that laboratory, or the president of the university, will just quietly let them know that they'd really like to see research come to a stop.

The editor-in-chief of The Chemical News went through that with fluoride. They fired him because he refused to be quiet about fluoride toxicity, and they had just received this huge grant from Colgate-Palmolive. They said, "We'll lose our grant if you don't get quiet about fluoride." He wouldn't, and they fired him. Researchers know this.

Mike: I want to commend you for being willing to stand up and tell the truth about all of this. I think you're doing a great, positive service to public-health.

Dr. Blaylock: You're the one doing the service, because you're putting the word out there. Without you, I would just be sitting in a room fussing. It's people like you that get this word out and let people know what's going on in the world.

Mike: I wouldn't be surprised if they tried to pass a bill to outlaw health talk on the internet.

Dr. Blaylock: They're trying to do it. You know, they passed a law at one time in several states that no one but dietitians could speak on the subject of nutrition. Several states had that law passed. This meant Ph.D. biochemists couldn't talk about health. It was ridiculous. I'm sure that one day they're going to have an internet bill saying there's just too much dangerous material coming over the internet on health issues, and we need to regulate it.

Mike: Well, I want to thank you very much for all your time.

Dr. Blaylock: Thank you. I appreciate you giving me this opportunity.

Note: This full interview is also available as a free download (PDF) at
Fasting, Gluten, MSG, Soy, Blood Type Diet

In my ole churchy mormon days, the "flock" fasts on the 1st Sunday of every month. Many still perform this ritual. With exception of illness or some sort of a medical condition, a twenty four( 24 ) hour fast consisted of the following:

1) Begin with prayer.
2) No Food nor Water for twenty four hours.
4) Fill the day with study, contemplation, & meditation.
3) End fast with prayer.

Per the PTB, this a good fast. Recommended is breaking the fast with something on the order of a light soup. Don't feed your face with junk food, because I betcha you will not feel well after.
Fasting can strengthen one's will power, confidence, & perhaps spirtuality. But it is hard.
I liken a fast with a cleansing.
Fasting, Gluten, MSG, Soy, Blood Type Diet

Yeesh, now Laura's peaked my interested.... so i scroogled 3 day fast and got a bazillon hits for juice and water fasts. It seems typical that some people can manage, other can't... i bet alot has to do with preparation and awareness.

I liked this idea: three day juice fast, just sticking to organic juices and such. I bet I could do that. My allergies have been killing me lately and i disdain medication so quite willing to try anything!

Thou i would like to do a bit more research and maybe try a week or three long fast.
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