REAL Nutrition - By Kvkx

[kvkx111]

I'm posting/writing/compiling this becuase after reading this form I feel rather bad about the way most people see nutrition, and how uneducated they are, and about how big of a difference it really makes, on absolutely every thing.

No one here knows what real nutrition really is, I also saw some one post in some thread I don't remember where now some thing like "haha dude eating organic food doesn't do **** for you".
While this is somewhat true it's much deeper then that, that post could be considered true if you're buying an organic apple from WalMart vs a none organic apple from walmart which are actually grown on the same farm, and the difference for you is next to nill.
But if you are talking about an apple from walmart vs an apple grown in naturally nutrient rich soil that never saw a pesticide, on a tree that didn't earthier the difference will be exponential.
This remains formula remains true for almost every thing as I'm going to explain in a couple of points.


Point one.
Enzymes:
A very important point that MUST be understood first.

by Sally Fallon with Mary G Enig, PhD

An important branch of twentieth century nutritional research, running parallel to and equal in significance to the discovery of vitamins and minerals, has been the discovery of enzymes and their function. Enzymes are complex proteins that act as catalysts in almost every biochemical process that takes place in the body. Their activity depends on the presence of adequate vitamins and minerals. Many enzymes incorporate a single molecule of a trace mineral ?such as copper, iron or zinc ?without which the enzyme cannot function. In the 1930's, when enzymes first came to the attention of biochemists, some 80 were identified; today over 5,000 have been discovered.

Enzymes fall into one of three major classifications. The largest is the metabolic enzymes which play a role in all bodily processes including breathing, talking, moving, thinking, behavior and maintenance of the immune system. A subset of these metabolic enzymes acts to neutralize poisons and carcinogens such as pollutants, DDT and tobacco smoke, changing them into less toxic forms that the body can eliminate. The second category is the digestive enzymes, of which there are about 22 in number. Most of these are manufactured by the pancreas. They are secreted by glands in the duodenum (a valve that separates the stomach from the small intestine) and work to break down the bulk of partially digested food leaving the stomach.

The enzymes we need to consider when planning our diets are the third category, the food enzymes. These are present in raw foods and they initiate the process of digestion in the mouth and upper stomach. Food enzymes include proteases for digesting protein, lipases for digesting fats and amylases for digesting carbohydrates. Amylases in saliva contribute to the digestion of carbohydrates while they are being chewed, and all enzymes found in food continue this process while it rests in the upper or cardiac portion of the stomach. The upper stomach secretes no digestive juices whatsoever, but acts much like the crop of a bird or the first stomach of ruminant animals. It can be described as a holding tank where the enzymes present in raw foods do their work on what we have eaten before this more or less partially digested mass passes on to the lower stomach, about 30 minutes after food is ingested. Hydrochloric acid secretion occurs only in the lower stomach and is stimulated by the passage of food from the upper to lower stomach. (This hydrochloric acid does not digest meat, as is commonly believed, but activates the enzyme pepsinogen to its active form pepsin that digests protein.)

Enzyme research has revealed the importance of raw foods in the diet. The enzymes in raw food help start the process of digestion and reduce the body's need to produce digestive enzymes. All enzymes are deactivated at a wet-heat temperature of 118 degrees Fahrenheit, and a dry-heat temperature of about 150 degrees. It is one of those happy designs of nature that foods and liquid at 117 degrees can be touched without pain, but liquids over 118 degrees will burn. Thus we have a built-in mechanism for determining whether or not the food we are eating still contains its enzyme content.

A diet composed exclusively of cooked food puts a severe strain on the pancreas, drawing down its reserves, so to speak. If the pancreas is constantly overstimulated to produce the enzymes that ought to be in foods, the result over time will be inhibited function. Humans eating an enzyme-poor diet, comprised primarily of cooked food, use up a tremendous amount of their enzyme potential in the outpouring of secretions from the pancreas and other digestive organs. The result, according to the late Dr. Edward Howell, a noted pioneer in the field of enzyme research, is a shortened life-span, illness, and lowered resistance to stress of all types. He points out that humans and animals on a diet comprised largely of cooked food have enlarged pancreas organs while other glands and organs, notably the brain, actually shrink in size. His research also uncovered the fact that the body recycles enzymes by absorbing them through the intestine and colon and transporting them in the blood back to the upper intestine to be used again. The body is thus designed to conserve its precious enzyme stores.

Dr. Howell formulated the following Enzyme Nutrition Axiom: The length of life is inversely proportional to the rate of exhaustion of the enzyme potential of an organism. The increased use of food enzymes promotes a decreased rate of exhaustion of the enzyme potential. Another rule can be expressed as follows: Whole foods give good health; enzyme-rich foods provide limitless energy.

Almost all traditional societies incorporate raw, enzyme-rich foods into their cuisines ?not only vegetable foods but also raw animal proteins and fats in the form of raw dairy foods, raw muscle and organ meats, and raw fish. These diets also traditionally include a certain amount of cultured or fermented foods, which have an enzyme content that is actually enhanced by the fermenting and culturing process. The Eskimo diet, for example, is composed in large portion of raw fish that has been allowed to "autolate" or "predigest," that is, become putrefied or semi-rancid; to this predigested food they ascribe their stamina. The culturing of dairy products, found almost universally among pre-industrialized peoples, enhances the enzyme content of milk, cream, butter and cheese.

A few side notes for you after reading this and beginning to understand the importance of enzymes.

-Microwaving food kills 80%-100% of all live enzymes in food depending for how long it is microwaved.
-Pasteurization of milk (or any thing else for that matter, ie: Orange juice, apple cider) kills 99.9% of living enzymes.

-A slightly diffrent note pasteurization also damages Vit B chains (B12, B6, B3) to the point your body can not absorb use them.
-VitB in milk when not damaged among other things helps your body adsorb and use the calcium in milk. (A likely reason people do not absorb much calcium from pasturized milk even though it contains high levels of it.)



Moving along..

Point two.

Real raw milk VS pasturized homogenized milk.

The most important points of this can be already taken in by reading the first point, and the ending notes. - Also for further reading on how the pasteurization possess destroys the good healthy bacteria, also natural iodine in milk see - http://www.realmilk.com/rawvpasteur.html

But here I will offer some proof to this: (These are slides taken from the research of Dr. Weston A Price, search it for further reading.)

Image no1.

Rats fed raw vs pasturized milk it may also be of interest that the rats in the raw milk group reproduced normally generation after generation, where as the rats in the pasturized groups had skeletal defects, birth defects, also high death rates among mothers giving birth. This got worse and the rate of defects got worse generation by generation.

-Also important to note these exact same defects generation by generation where noticed with the cats as well.

Image No2.

Rats raw vs pasturized.
-Notice differences, in size, the skin quality, and internal organ degradation.
-Keep in mind also this is only first gen vs first gen.

Image No3-4. Cats




Raw vs pasturized also bones of raw vs unpasteurized, also KEEP in mind this is only FIRST gen.

-Again notice differences, in size, the skin quality, and internal organ degradation

Further reading- (Highly recommended)
-Power point http://www.realmilk.com/ppt/Campaign...ilkAug2008.PPT
HTML http://74.125.45.104/custom?q=cache:...google-coop-np


continued in next couple of posts...

[yoj]

Enzymes aren't alive. Considering you don't even grasp that I have a hard time listening to anything you say.

Enzymes are protein structures that can be destroyed at high temperatures due to denaturing of the protein... basic high school biology. Besides, unless I live on a farm where the hell am I going to get all natural whole milk?

[Bone32]

Good post.

[kvkx111]

Point No3.
Synthetic vs natural vitamins etc.

By Ron Schmid, ND

Much of what we believe is shaped by what we see, read and hear. The media's mes- sage about supplements--those substances regularly ingested as pills, powders and liquids by over one-half of all Americans in their quest to feel better and live longer--is decidedly mixed. We often read or hear stories about the benefits of taking supplements like vitamin E, St. John's wort or coenzyme Q10. Often these stories refer to published scientific studies demonstrating usefulness. A week later, we read or hear a report about the dangers of the same substance, with warnings by a designated expert to stay away from it.

This is not an article about the media or politics, but a few words about what's behind the news and what the media calls "science" are in order. Actually, one word is in order. The word is MONEY. Money vastly influences what is reported and the slant placed on that reporting. So where's the money? Most ads on the nightly news are drug company ads. And newspapers and magazines today are full of drug company ads. This means we should expect enormous bias against anything that would take away from pharmaceutical profits. Do you want to trust Rather, Brokaw and Jennings--or your own judgement?
To Take or Not to Take

Over thirty years ago, I read a little book called Vitamin E for Ailing and Healthy Hearts, by the Shute brothers. It's still a good read. The brothers, Canadian medical doctors, presented an open-and-shut case about the myriad benefits of vitamin E supplements. I began taking vitamin E and continue to this day. I also began researching the usefulness of vitamins, minerals, enzymes, herbs and special foods in the treatment of health problems. A number of these substances are helpful to anyone interested in optimizing health and extending the span of vigorous, active life. Others are appropriate for many people who develop problems typical of our culture. The question is really not whether or not to take supplements. Rather, the questions are which ones, when and how much.

These are hard questions, and because the answers are different for each of us and depend on individual needs, they can't be fully answered here. But some general questions that apply to all of us can be answered. In this article, I'll address the following:

* What is the difference in quality between one company's version of a given supplement and another's?
* Which supplements are important for most people? Why?
* What is the relationship between supplements and foods? Can supplements complement even a very good diet?
* What are some problems people commonly have that can be helped with proper supplementation?

Quality Issues

Most people simply cannot determine what they are really getting when they buy supplements. Among the often unanswered questions:

* What are the sources of the vitamins and minerals used in a given vitamin or mineral product?
* Which sources are most like the vitamins and minerals in foods, and most likely to be beneficial?
* Do the herbs in a given herbal product have the potency to achieve the desired result?
* What are the effects of additives used in manufacturing the supplement? How absorbable is the product?

Sources and Forms

Vitamins and minerals come in many different forms. Some are derived from foods, such as vitamin E when extracted from vegetable oil and vitamins A and D when extracted from fish oil. Others are made in laboratories--they may then be labeled "natural" because they are made from "natural" precursors. Some are combined with dried foods and herbs and called "food vitamins."

A number of forms of synthetic vitamins A and D are used in supplements. All should be strictly avoided--even small amounts of the synthetic forms of fat-soluble vitamins may be toxic. In fact, the toxicity of these synthetic forms has contributed to the media frenzy about the alleged dangers of vitamins A and D. The media and the medical establishment do not distinguish between the synthetic forms and natural vitamins A and D as found in or derived from animal fats. Decades ago, researchers definitively established the benefits and safety of large doses of natural vitamins A and D. Traditional diets are rich in these nutrients, typically containing upwards of ten times the RDA amounts the government now tells us are adequate. There has never been any indication of anything but benefit from these natural forms of vitamins A and D, including for pregnant women. In fact, these nutrients are particularly important for pregnant women, and foods rich in vitamins A and D were emphasized for pregnant women in virtually all of the traditional cultures studied by Weston Price.

The warnings against vitamin A usually include mention of Arctic explorers who died from vitamin A overdose because they consumed polar bear livers. Actually, the early explorers did not die from eating polar bear liver. They did suffer from exfoliative dermatitis and hair loss. In 1988, a team of Swedish scientists discovered that polar bear and seal livers tend to accumulate the metal cadmium. The symptoms for cadmium poisoning are exfoliative dermatitis and hair loss, but don't expect to hear about this on the evening news. Rather, expect continuing stories about the alleged dangers of vitamins A and D. The media and the medical establishment work together to vilify the very substances that can prevent suffering and disease.

Cod liver oil is a wonderful supplemental source of natural vitamins A and D. I recommend from one-half to two tablespoonfuls daily of high-vitamin cod liver oil, described later in this article, to most of my patients. Carlson Laboratories' imports lemon-flavored Norwegian cod liver oil which is of top quality and is palatable for most people.

Vitamin E is another nutrient for which it is very important to select the proper form. Synthetic vitamin E is labeled, "d, l- alpha." This mixture of "d" and "l" forms is biochemically different from natural vitamin E which is labeled "d-alpha." Like synthetic vitamins A and D, synthetic vitamin E has detrimental effects. It is incompletely metabolized and may even disrupt the metabolism of natural vitamin E in the liver. The most beneficial natural vitamin E products come as mixtures of the alpha, beta, gamma, and delta tocopherol fractions. I use and recommend a product called "Unique E," made by the A.C. Grace Company, whose only product is this superior vitamin E supplement; it is the only mixed tocopherols produce that is completely free of soy oil.

To summarize, the fat-soluble vitamins (A, D and E) should always come from natural sources. As for the water soluble vitamins, there are natural sources that can provide small amounts for general use--acerola powder for vitamin C, for example, and low-temperature dried yeast flakes grown on an appropriate medium for B complex. However, for larger therapeutic doses it is necessary to use synthetic vitamins. How these water-soluble vitamins are formulated makes a big difference in how they are absorbed and tolerated.

Almost all of the vitamin C in supplements is made in a laboratory, despite labeling that implies otherwise. For example, the label might say, "ascorbic acid from sago palm." Dextrose, a form of sugar that contains no vitamin C at all, is extracted from sago palm and used as the base molecular material for a complex laboratory process that synthesizes vitamin C. Or, the label might say "vitamin C derived from the finest natural sources." True, but the vitamin C was synthesized. It might also say "with rose hips and acerola," which are then used as the base material for the tablet or capsule. But a tablet of rose hips or acerola can contain only about forty milligrams of truly natural vitamin C; the rest is synthesized.

Most significant in regard to the form of vitamin C is the buffering process, which complexes a mineral (typically either calcium, magnesium, or potassium) with ascorbic acid. Buffered vitamin C is gentler on the stomach than regular vitamin C, which because of its acidity often causes gas, bloating, and upset stomach. Buffered C offers superior absorption as well.

Labels often proclaim "natural" B vitamins, derived from yeast. But companies manufacturing yeast add laboratory-synthesized B vitamins to the food fed to the yeast during its growth, and then fortify the yeast further with additional B vitamins once it has grown. This allows the production of yeast at any B-vitamin potency desired, which is then used to formulate vitamin pills labeled "B vitamins derived from yeast." I generally recommend B vitamins as part of the multi vitamin-mineral-antioxidant formula that I use. For therapeutic doses of specific B vitamins, I usually recommend Thorne Research products.

Minerals in supplements are found in many different forms. Minerals occur in foods as part of molecules in which the mineral exists as a complex with other substances. Minerals in supplements are also found as complexes, and the substances with which they are complexed affect the degree to which the minerals are absorbed and utilized. Some mineral supplements are actually extracted from foods (for example, calcium hydroxyapatite), while others are complexed in the laboratory (for example, amino acid complexes of calcium) or found in nature (for example, calcium carbonate).

Calcium is the most commonly taken mineral supplement, and calcium supplements come in scores of different forms. But only one is actually a food extract and that is calcium hydroxyapatite. This is the form of calcium that naturally occurs in bone. Low temperature processing techniques are used to extract microcrystalline hydroxyapatite concentrate (MCHC) from raw bone--the best products utilize MCHC from free-range, pesticide-free New Zealand cattle. MCHC is a complex crystalline compound composed of calcium (about 24 percent), phosphorous, delicate organic factors (thus the importance of low-temperature processing), protein matrix and the full spectrum of minerals that naturally comprise healthy bone. Look for a calcium supplement in which the only source of calcium is MCHC. Many supplements say "MCHC" or "calcium hydroxyapatite" on the label, but when you read the ingredients carefully you discover that a secondary source of calcium, typically dicalcium phosphate--an inexpensive, poorly absorbed form of calcium--contributes an unstated percentage of the calcium to the supplement.

Many calcium formulas include magnesium; well-absorbed forms include magnesium aspartate, magnesium glycinate and magnesium oxide. Many other minerals may be complexed as aspartates or picolinates, which generally provide excellent absorption.
"Food Vitamin" Supplements

Continued in next couple posts and to the kid who responded about enzymes its a figure of speech read the article.

[Django]

Awesome. It's nice to see some one use scientific proof to support there arguments. I drink homogenized milk, I'd like to drink it strait from the cow (ok I'm exaggerating, that's gross), but I don't know where I'd get it short of taking a trip to a local farm.

For me Nutrition is the hardest part of bodybuilding and the only thing that has ever really hindered my gains.

Enzymes aren't alive. Considering you don't even grasp that I have a hard time listening to anything you say.

Enzymes are protein structures that can be destroyed at high temperatures due to denaturing of the protein... basic high school biology. Besides, unless I live on a farm where the hell am I going to get all natural whole milk?

Denaturization of protein is not significant and is not high school biology according to the Canadian curriculum that I'm sure your schools in B.C. fallow.

[piszczel]

Brb buying a cow

[Turbomunkey]

mostly common sense really. Only problem is getting quality organic foods cost a pretty penny.

after all, you get what you pay for

and at that note ill sit back and watch all the douche bags who never read a post more then 2 lines gobble this up like candy n suck kvks dick (no kvk hate)

[kvkx111]

Understanding the "food vitamin" supplements is a bit tricky and warrants explanation. There are three general types of products that are often referred to as "food vitamins."

One type is made by taking standard USP (United States Pharmacopeia) vitamins (manufactured in laboratories by biochemical processes) and putting them in tablets or occasionally capsules with dried foods and herbs (along with fillers and other additives used in production). Taking these vitamins is no different from taking standard USP vitamins with a meal (but a lot more expensive).

A second type of "food vitamin" is supplements made by adding standard USP vitamins to a liquid broth containing yeast. As the yeast grows, the vitamins and minerals are incorporated into the cell structure of the yeast. The yeast is then killed in a drying process, and the residue is pressed into tablets with herbs, binders and manufacturing additives. The companies New Chapter and Megafood use this type of process to make their products.

Because of the amount of space taken up by the yeast, products made this way are very low in potency. Even if absorption is superior, the low potency and high cost makes them very cost-inefficient for anyone wishing to take, say, 500 mg of vitamin C, or 100 mg of Coenzyme Q10, or 400 IU of vitamin E, on a daily basis. Another problem I've encountered is that many people taking these yeast-based supplements for any length of time develop yeast sensitivities. This is particularly true for those with a history of candida problems (common in our carbohydrate-addicted culture).

The third kind of "food vitamin" supplements is products that are actually dried foods, often organic, pressed into tablets with the aid of manufacturing additives. Again because of size constraints, these products are necessarily of very low potency in terms of the amount of vitamins and minerals present, although some people feel they have potent effects. While they may be of excellent quality, they are very cost-inefficient. Taking these supplements might be compared to eating good organic foods, in very small quantities.
Potency and Purity

For herbs, potency depends on the quality of the raw herb used and the care taken in manufacturing. A tremendously wide range of quality is found in different products. A poor quality product may have no effect whatsoever; the same dosage of a superior product may work wonders.

How potent a given vitamin or mineral product will be depends on what forms the vitamins and minerals are in, and how much of the product is actually absorbed and utilized. Vitamins and minerals may be complexed in various forms, as described above; forms identical or close to those found in foods are generally better absorbed and utilized.

There are two issues relating to purity. First, are the raw ingredients pure? Reputable manufacturers insure that each batch of raw materials is laboratory-tested for purity and can provide users with copies of certificates of analysis. The other issue concerns the additives nearly all manufacturers use in the production of supplements.
Additives

Nearly all supplements contain stearates, manufacturing agents used as lubricants to speed up production. Most capsules and tablets are made by "jobbers" in mass production plants, which churn out a multitude of formulas for various companies. Magnesium stearate and stearic acid are lubricants added to raw materials in supplements so that production machinery will run at maximum speeds. This ensures that production schedules will meet profit targets.

Tablets also contain potentially allergenic binders, fillers and often coloring agents. They are coated with shellac (listed in the ingredients as "natural glaze") or vegetable coating (derived from corn, to which many people are sensitive). Potentially allergenic fillers are used to top off capsules.

These additives have a number of effects, including decreased absorption. In a study published in Pharmaceutical Technology, the percent dissolution for capsules after 20 minutes in solution went from 90 percent without stearates to 25 percent with stearates. These substances clearly affect the dissolution and rapid absorption of nutrients. Another problem is allergenic reaction, for even small amounts of additives may cause reactions in sensitive individuals. Fillers may contain hidden lactose or other allergenic ingredients. This is a major reason why so many people have adverse reactions to supplements, or fail to receive the significant benefits pure supplements will offer. For these reasons, I recommend that, when possible, people use additive-free supplements.

Because the supplement industry routinely uses additives in their products, manufacturers and distributors always deny that the presence of these substances is in any way detrimental. Nevertheless, it seems to me a simple matter of common sense that the most desirable products would not contain non-nutrient substances that are added solely to expedite the manufacturing process.

The only widely available supplements free of additives are those made by Thorne Research; they are available only through licensed health care professionals and in some pharmacies. My own company, Dr. Ron's Ultra-Pure, makes fifteen 100-percent pure, additive-free supplements. I personally use and recommend Thorne products, my own, and those of a number of small companies making additive-free specialty products.
Nutrients Needed

Consider ancestral diets, invariably rich in animal fats from grass-fed wild or domestic animals, organ meats, and seafood wherever available. The following is a partial list of nutrients richly supplied in those foods, nutrients that are at best marginally supplied in most modern diets, even for those of us trying to follow Weston Price's teachings.
Fat-Soluble Nutrients

Vitamins A and D, EPA (eicosapentaenoic acid) and DHA (docosa-hexaenoic acid) are available from raw butter, cheese and whole milk from grass-fed animals, egg yolks, organ meats and seafood and best supplemented by using cod liver oil on a daily basis. Most cod liver oils commercially available have had the majority of the vitamin A and D content removed. I recommend premium high vitamin cod liver oil (available in orange, mint, and cinammon flavors, or plain), which contains the full complement of naturally occurring vitamins. Each teaspoonful of our premium high-vitamin cod liver oil supplies 12,000 IU of vitamin A, 1800 IU of vitamin D, and about 800 mg each of EPA and DHA. Carlson's lemon-flavored cod liver oil - which some people find more palatable because it is lighter and more flavorful - contains only one-tenth of those amounts of vitamins A and D. The EPA and DHA contents are the same, however, and I sometimes recommend Carlson's when high doses of EPA and DHA are desirable without correspondingly high doses of Vitamins A and D.

My general recommendation for most people is to take up to a tablespoonful a day of high-vitamin cod liver oil. I have never found vitamins A and D supplied in fish oils in that amount to cause an overdose problem. For patients under my care, I often prescribe more in certain circumstances, with considerable benefits. In monitoring blood levels, I've never found the amounts I've recommended to cause levels to be too high.
Minerals

Calcium, magnesium, and trace minerals (including iodine, zinc, selenium and chromium), are available from whole raw milk, bone broths, Celtic sea salt and sea vegetables such as kelp and dulse. Calcium is best supplemented by taking calcium hydroxyapatite. Bones also contain magnesium and boron, which work together for a healthy skeletal system. I recommend 500 mg of calcium (in MCHC, microcrystalline hydroxyapatite) daily, and recommend two or three times that amount for people who do not have access to raw milk. A well-assimilated calcium supplement is good insurance for men and women alike against osteoporosis. The best calcium formulas contain magnesium and the trace minerals manganese and boron, which are important in the absorption and utilization of calcium. These can be taken in combination, as a multi-mineral supplement.

People with low thyroid function (usually undiagnosed because of the inadequacy of standard thyroid tests) often benefit from extra iodine in the form of a supplement, which should be used under the supervision of a knowledgeable practitioner.

As for zinc, I recommend 30 mg daily in the form of zinc aspartate, and up to 90 mg a day for those with an indication of deficiency, such as men with prostate problems.

I supplement selenium and chromium in the form of selenium and chromium aspartates in the amount of 200 mg each daily. Selenium is especially important as a supplement in areas of the country where the soil is deficient in selenium (such areas statistically correlate with higher incidences of cancer). Chromium is especially important for people with diabetes or other glucose metabolism problems. Therapeutic doses of these two trace minerals may be considerably higher than is generally thought, based on therapies now used at cutting edge alternative medicine clinics. Exact dosages need to be individually determined, but may be as high as 1000 to 2000 mg per day--levels previously thought to risk toxicity.
Antioxidants

Vitamin E, Vitamin C, coenzyme Q10, alpha lipoic acid, oligomeric pro-anthrocyanidins (OPCs, as found in grape seed extract), and tocotrienes (vitamin E-like substances that complement the effects of Vitamin E) are richly supplied in organ meats such as heart and liver. They can be supplemented individually or in a multi-nutrient combination. Many researchers think this is a critical area to supplement. Ironically, the foods richest in many antioxidants--organ meats--are among those most vilified by the medical establishment for their cholesterol content. There is ample evidence that antioxidants help retard the aging process and prevent the development of chronic diseases.

I recommend anywhere from 100 to 1600 IU of vitamin E daily, in the form of mixed tocopherols, as mentioned above. The higher amounts are most important when cardiovascular disease is present, and for women experiencing symptoms during menopause.

Vitamin C may not be needed at all as a supplement if the diet is rich in vegetables, but is useful for most acute and chronic illnesses, sometimes in amounts up to several thousand milligrams a day.

I recommend that coenzyme Q10 be supplemented anywhere from 25 mg to 600 mg per day. Many people experience increased energy on coQ10, endurance athletes perform better, and people with high blood pressure usually find that adequate doses lower it significantly. CoQ10 is of critical, even lifesaving, importance for people with heart disease, and it is here that the highest doses are most

...

[KlimTheSmartCow]

I feel like this is a good point, but very few people have the money or time to eat everything raw and in its natural form. It just doesnt seem available to to most people in modern times.

[IrishMuscle99]

Can you just TELL us the point you're trying to get accross?

[kvkx111]

helpful. Preliminary trials have even found that high doses are helpful in treating cancer. CoQ10 is best absorbed with fats, and the richest food source is heart. I use CoQ10 combined with a fatty acid base of tocotriene complex to enhance absorption. A gel form has also become popular, and although it is well absorbed, it is much more expensive and contains the additive polysorbate 80, a highly undesirable substance.

I recommend supplementing alpha lipoic acid from 25 mg to 600 mg per day. Levels are known to be lower in people with heart disease or diabetes, and studies show alpha lipoic acid to be of critical importance in the treatment of liver problems. Supplementation may be beneficial in virtually all chronic diseases. Benefits to athletes include enhanced energy production in muscle tissues, decreased glucose uptake by fat cells, and improved muscle recovery with alpha lipoic acid supplementation. Once again, organ meats are a rich source.

I recommend supplementing from 25 mg to 400 mg of grape seed extract per day. In addition to their potent antioxidant action, the OPCs in grape seed extract strengthen the blood vessels and capillaries, thus helping maintain vision and preventing disorders of the retina, including macular degeneration and diabetic retinopathy. One study of 805 men showed that the higher the intake of OPCs, the lower the risk of heart disease.

The coQ10 I use is encapsulated in a base of tocotriene complex. Tocotrienols, found in tocotriene complex, are members of the vitamin E family. They inhibit clot formation, reverse plaque buildup in arteries, reduce the risk of cancer and inhibit the growth of cancer cells, reduce inflammation and function as powerful antioxidants.
Fiber and Enzymes

These are supplied in the diet by a variety of plant foods (in the case of fiber), by raw foods (especially raw proteins) and by fermented foods such as cultured dairy products and lacto-fermented condiments and beverages. Most people do not obtain nearly enough of either. Fiber is not usually thought of as a nutrient, since it provides no calories, but it is of tremendous importance. Usually, I recommend 1-4 teaspoonfuls of pure grade A psyllium fiber first thing every morning, taken with two or three glasses of water; the larger amounts are recommended for those with gastrointestinal problems. Psyllium often works wonders. Since it is not absorbed, it simply bulks up the stool. The increased bulk stimulates easy and regular bowel movements.

Enzymes are provided only in raw and fermented foods, and the enzymes in raw proteins may be the most valuable. For those unable or unwilling to consume raw or fermented animal foods, I recommend two capsules or more of pancreatic enzymes once a day with a meal. Large doses of pancreatic enzymes can be an important part of treatment for cancer and other chronic diseases.
Organs and Glands, Herbs and Other Food-Derived Supplements

We have mentioned a number of special foods, such as cod liver oil, the sea vegetable dulse, and celtic salt. These are foods used in small amounts to provide rich sources of many of the nutrients I?ve described. A number of herbs and food-derived belong in this category, along with freeze-dried organs and glands, essential traditional foods prepared as outstanding food supplements useful in even the best diets.

The herbal products I most often recommend are liquid alcohol extracts and encapsulated dried herbal extracts. I recommend alcohol extracts made by the Eclectic Institute of Sandy, Oregon, because the company uses organic alcohol and is committed to growing and securing the finest quality herbs. A number of fine companies make encapsulated dried herbal extracts including Eclectic, Herb-Pharm, Gaia Herbs and my own company.
Organs and Glands

Our Dr. Ron?s individual products include liver, heart, brain, thymus, kidney, pancreas, adrenal, ovary and testicle. We?ve also created the ultimate traditional superfood ? Organic Organ Delight, a combination of liver, heart, brain, thymus, kidney, spleen, pancreas, and adrenal. Until now, these special foods have been unavailable as pure, 100% additive-free supplements. We prepare them by freeze-drying freshly harvested organs and glands at 40 to 60 degrees F below zero. Freeze-drying tissues preserves the unaltered proteins, enzymes and the fat-soluble activators so important in traditional diets. The tissues we use are taken only from grassfed, inspected animals, raised without the use of pesticides, hormones or antibiotics, in New Zealand ? where mad cow disease has never occurred.
Bilberry

Bilberry helps build strong vision. Clinical studies in recent years have shown improvement in subjects with myopia and glaucoma. I suggest 1-6 60 mg capsules daily (containing 36 percent anthocyanosides).
Ginkgo biloba

Ginkgo may be the single most important plant medicine we have because it alleviates such a wide variety of problems. Ginkgo dramatically improves blood flow to both the brain and peripheral parts of the body. Over fifty double blind studies have proven ginkgo's effectiveness in conditions involving poor circulation in the arteries to the brain and other tissues. Ginkgo works in many ways. By stimulating the release of a substance called endothelium-derived relaxing factor, ginkgo relaxes the arterial walls throughout the body, resulting in improved circulation. In addition, ginkgo has a profound normalizing effect on the function of platelets, the clotting elements in the blood. Ginkgo makes platelets less likely to clot abnormally, thus enhancing circulation and exerting a protective action against Alzheimer's disease, hearing loss and strokes. Clinical studies have shown that people of all ages experience improved cognitive function when taking ginkgo.
Milk thistle

Milk thistle regenerates liver cells and protects us from chemicals and toxins to which we all are exposed. Milk thistle dramatically enhances liver health by protecting the outer membrane of liver cells and acting as a powerful antioxidant in the liver. Milk thistle acts to regenerate damaged and injured liver cells, reversing the liver damage caused by toxins and ameliorating a host of medical problems.

I recommend ginkgo and milk thistle supplements that utilize both standardized extract and whole plant powder, insuring both guaranteed potency and the presence of the synergistic ingredients found in the whole plants. I recommend 1-6 capsules daily (60 mg ginkgo extract and 175 mg milk thistle extract per capsule).
Glucosamine and chondroitin sulfates

These nutrients are components of cartilage and are supplied in traditional diets by gristle and bone broths. For chronic and acute conditions, however, supplementation may be necessary. Both compounds have been shown in numerous studies to produce better results than NSAIDS (nonsteroidal antiinflammatory drugs) in relieving the pain and inflammation of arthritis. In one notable double-blind study, patients suffering from osteoarthritis took glucosamine and chondroitin sulfate supplements. Cartilage tissue samples showed that damaged cartilage had been significantly repaired after only three months. I use a combination product that provides 1500 mg of glucosamine and 1200 mg of chondroitin in four capsules. I recommend 2-4 capsules daily for many of my patients.
Spirulina

Spirulina is a nutrient-dense, chlorophyll-rich dried algae, available in capsules or as powder. I like a product called Spirulina Pacifica, the dried powder from spirulina organically grown in the waters off the Kona coast on Hawaii's Big Island. I recommend 2 teaspoons daily, added to water, smoothies or shakes.
Superfood Formula by Pure Synergy

This is a mixture of superfoods including the best quality forms of blue-green algae, seaweeds, mushrooms, herbs, sprouts and green juices, all dried at low temperature so as to preserve the enzymes and nutrients. A teaspoon or two added to water makes a great morning shake. It can be combined with the recommended dose of 2 teaspoons spirulina, mentioned above.
Phosphatidyl Serine (PS)

PS is another substance derived from food that enhances brain function. PS was originally isolated from beef brain. Over forty studies have proven that PS can reverse brain aging. State-of-the-art cognition tests have revealed improvements from PS. For example, on name-face recall, an excellent marker for brain aging, PS reversed the average test age of the subjects from sixty-four years test age to fifty-two years test age. That's a twelve-year recovery of cognitive function! Numerous published studies have shown significant improvements in mental function, depressive symptoms and behavior--even in subjects with moderate to severe senility. I recommend from 100 mg to 600 mg daily for many of my patients.
Living Better and Longer

Whole foods have always formed the core of my approach to health. In the early 1970s, I belonged to one of the first food co-ops in western Massachusetts. From there I went on to naturopathic medical school believing that if I learned enough about how food affects people, I could help them recover from most medical problems. That has turned out to be even truer than I realized then, as I discovered the work of Weston Price and other pioneers of nutritional therapy.

My studies and my years in practice have shown me that certain high-quality food supplements can play a critical role in preventing and treating disease and in optimizing health and longevity. Properly understood, these nutrients, herbs, concentrates, special foods and extracts complement even the best diets. As we embrace the wonderful health-giving qualities of traditional whole foods, we should also embrace the best of what modern science has given us. Scientists and clinicians have clearly demonstrated the efficacy of a wide range of products that fall under the general heading of "food supplements." Knowledge is growing rapidly, and so too is marketing hype that would have us believe that every new supplement is a magical elixir. The challenge and realistic goal is to separate the wheat from the chaff and apply this knowledge to live healthier, happier, longer lives.

-A few notes to take away synthetic will "work" per for most things but 1/4-1/2 of the dose will be used effectively if at all by your body.
-BUT Fat-Soluble Nutrients/vitamins can be very toxic to your body in high doses in synthetic form. In natural form they have yet unexplored benefits at high doses.

[sieb]

instead of reading that you could just take dat dare cell tech

[kvkx111]

Can you just TELL us the point you're trying to get accross?

IF you wait and read the whole thing you may realize why your brain/body failed to develop fully, and are even still in it's crippled state still not operating at it's full crippled capacity.

And you might be able to better your self with an understanding of how nutrition works.

[IrishMuscle99]

IF you wait and read the whole thing you may realize why your brain/body failed to develop fully, and are even still in it's crippled state still not operating at it's full crippled capacity.

And you might be able to better your self with an understanding of how nutrition works.

I have a firm understanding of how nutrition works. Nobody is actually going to sit here for an hour and read all this ****, let alone comprehend its meaning.

The fact is organic **** costs way too much, and tastes like rubbish. I can get my macros in and gain with what I am consuming, why should I pay more to please these companies?

And I suppose amongst other things you excel at, you harbor a deep understanding of biology/nutrition, isn't that right? My mind is not in a 'crippled state', you're so ****ing brainwashed.

[wirelessg]

So microwaving frozen food destroys basically all the enzymes in the package?....

[kvkx111]

Point No4.

Some interesting studys/facts on high doses vitamins A and D in their NATURAL form.

vitamin D
I'm not going to post the article it's to long, but it is extremely interesting give it a read.

http://www.westonaprice.org/basicnut...ndmiracle.html


Vit A

Vitamin A:
The Forgotten Bodybuilding Nutrient

By Chris Masterjohn

The dense forest of bodybuilding nutrition contains a paradox: the quantity of information available is abundant, but the wisdom of traditional diets to satisfy the primary concerns of bodybuilders is sparse and hard to find. Typical recommendations include very low-fat diets rich in protein foods like salmon and chicken.

You will search in vain through mainstream men's health magazines to find so much as a mention of the importance of vitamin A to bodybuilding. Yet this nutrient is essential to muscle-building and may be the bodybuilder's most potent weapon. Vitamin A is necessary for the utilization of protein and the production of testosterone and other growth factors. In fact, one human study, discussed below, found the administration of vitamin A and iron to have results equivalent to the administration of testosterone itself. Rather than advocating the consumption of vitamin-A rich foods such as liver and natural food-based supplements such as cod liver oil, mainstream men's health writers are advocating diets very high in protein, which deplete vitamin A reserves, leaving one to wonder whether the athletes who resort to over-the-counter steroid supplements might be able to achieve similar results by consuming a traditional diet, rich in vitamin A.
Vitamin A and Testosterone

Abundant animal research indicates the importance of vitamin A to the production of testosterone. Vitamin A crosses the blood-testis barrier in its alcohol form as retinol, where it is stored in the Sertoli cells and converted as needed to its more biologically active form, retinoic acid. Experiments with rats show that greater concentrations of vitamin A in the testes increase basal testosterone secretion, as well as transferrin, which is responsible for the transport of iron; and a variety of growth factors including IGF-binding protein 4 (which transports IGF), androgen-binding protein (which transports androgens), transforming growth factor-beta (which causes cell growth but suppresses cancer) and steroidogenic acute regulatory protein (which is responsible for the transport of cholesterol into the mitochondria for its conversion to steroids). Vitamin A also decreases estrogen production in the male testes. Rats that are deficient in vitamin A experience decreased testosterone until the accessory sex organs atrophy, indicating that vitamin A not only aids in, but is essential to, testosterone production.1

One experiment using guinea pigs, which corroborates the many experiments done with rats, found a decrease in plasma testosterone associated with a deficiency in vitamin A.2 A human study comparing the dietary intakes of 155 pairs of male twins found a correlation between testosterone levels and vitamin A intake.3

The most compelling study is one that assigned 102 teenage boys with short stature and delayed puberty into four groups: a control, a testosterone-supplemented group, a vitamin A- and iron-supplemented group, and a group that received both testosterone and the nutritional supplementation. All treatments were effective in inducing growth and puberty, whereas the control group did not gain weight or begin puberty in the same period of time. What is most amazing is that the degree of growth acceleration was similar in the testosterone-treated group and the vitamin A-treated group. Pubertal onset occurred in 9-12 months in the testosterone group, and by 12 months in the vitamin-A group.4

This study suggests two things. The first is that the growth problems these boys experienced could have been avoided if their parents only had known the importance of serving a meal with liver on a weekly basis, as liver is very rich in both vitamin A and iron. The second is that, with equivalent hard work and dedication, athletes and body builders may be able to achieve similar results from their training by taking high-vitamin cod liver oil and eating foods rich in vitamin A on a regular basis as others receive from the common practice of supplementing with testosterone precursors.
Vitamin A and Prostate Cancer

Although some researchers have expressed concern that androgens such as testosterone may be involved in the etiology of prostate cancer, from vitamin A we can expect only more good news. Scientists in one controlled study administered doses of cyproterone acetate, an anti-androgen, and testosterone proprionate, to rats, followed by N-methyl-N-nitrosourea, a carcinogen, with one group treated with large doses of vitamin A. The incidence of prostate cancer in the group not treated with vitamin A was 65 percent, while only 18 percent and 20 percent of vitamin A-treated rats experienced dorsolateral and anterior prostate cancer, respectively.5
Vitamin A and Protein Utilization

The utilization of protein requires vitamin A. Several animal studies have shown that liver reserves of vitamin A are depleted by a high dietary intake of protein, while vitamin A increases in non-liver tissues. One explanation for this is that adequate protein is necessary for vitamin A transport. In one study researchers fed radioactively-labeled vitamin A to rats on low-protein and high-protein diets, using the amount of radioactivity present in exhaled gases, urine and feces as a measure of the metabolism of vitamin A, and found that vitamin A is indeed used at a higher rate on a high-protein diet.6

Vitamin A is not only depleted by a high intake of protein, but it is also necessary for the synthesis of new protein, which is the goal of the bodybuilder. Rats fed diets deficient in vitamin A synthesize protein at a lower rate than rats fed adequate vitamin A.7 Cultured skeletal muscle cells increase the amount of protein per cell when exposed to vitamin A and D, but not when exposed to vitamin D alone.8
Eat Your Liver

Bodybuilders and other athletes interested in gaining muscle have an interest in boosting their levels of testosterone and other growth factors and maximizing their utilization of protein and its incorporation into muscle cells. Typical recommendations usually include very high amounts of protein, but exclude foods like liver that are high in vitamin A, and low-fat recommendations all but banish vitamin A entirely from the diet by excluding foods such as full-fat milk. The combination of a high-protein diet that depletes vitamin A and a low-fat diet that fails to provide vitamin A is a clear recipe for deficiency of this vital nutrient. Exercises that elicit a high demand for testosterone, such as squats and deadlifts, are often recommended for muscle growth, but without vitamin A the body cannot meet that demand for testosterone. It's high time for athletes to forget the modern mantras and remember the dietary wisdom of the past, achieving a lean, muscular physique through traditional foods such as liver, egg yolks, full-fat milk, butter from grass-fed cows and cod liver oil.

Editor's Note: Many health conscious individuals avoid cod liver oil and other foods rich in vitamin A because of concerns about vitamin A toxicity. Yet, according to the Merck Manual, vitamin A poisoning is rare. In adults, vitamin A toxicity has been reported in Arctic explorers who developed drowsiness, irritability, headaches and vomiting, with subsequent peeling of the skin, within a few hours of ingesting several million units of vitamin A from polar bear or seal liver. These symptoms cleared up with discontinuation of the vitamin A rich food. Other than this unusual example, however, only vitamin A from "megavitamin tablets containing vitamin A. . . when taken for a long time" has induced acute toxicity, that is, 100,000 IU synthetic vitamin A per day taken for many months. Unless you are an Arctic explorer, it is very difficult to develop vitamin A toxicity from food. The putative toxic dose of 100,000 IU per day would be contained in 3 tablespoons of high vitamin cod liver oil, 6 tablespoons of regular cod liver oil, two-and-one-half 100-gram servings of duck liver, 150 grams of beef liver, seven pounds of butter or 309 egg yolks. Bodybuilders undergoing strenuous exercise can consume even higher amounts without adverse effects. For further information see "Vitamin A Saga."

-Points to take away vit A and D have every thing to do with hormone regulation and can in high doses make a huge difference for an aspiring athlete.

[ss4vegeta1]

Hey kvkx nice post just to let you know I buy all my stuff now from a farm that practices all the Dr. Weston Price and Sally Fallon methods. Excuse me going to the fridge to grab a cup my Raw Goats Milk. Yum

[thebear217]

Give a full reference please.

[kvkx111]

Give a full reference please.

Can all be found easily on the site linked to a few times use the search on that site.

Point No5.

FATS Read it all...
http://www.westonaprice.org/knowyourfats/skinny.html

Just the beginning of the article..

By Mary Enig, PhD, and Sally Fallon



Table of Contents

* Introduction
* The Lipid Hypothesis
* The "Evidence" Supporting the Lipid Hypothesis
* Studies that Challenge the Lipid Hypothesis
* Understanding the Chemistry of Fats
o Classification of Fatty Acids by Saturation
o Classification of Fatty Acids by Length
* The Dangers of Polyunsaturates
o Too Much Omega-6
o Too Little Omega-3
* The Benefits of Saturated Fats
* What About Cholesterol?
* The Cause and Treatment of Heart Disease
* Modern Methods of Processing Fat
* Nutrients in Butter
* Composition of Different Fats
* Summary
* About the Authors
* References

Introduction

Fats from animal and vegetable sources provide a concentrated source of energy in the diet; they also provide the building blocks for cell membranes and a variety of hormones and hormonelike substances. Fats as part of a meal slow down absorption so that we can go longer without feeling hungry. In addition, they act as carriers for important fat-soluble vitamins A, D, E and K. Dietary fats are needed for the conversion of carotene to vitamin A, for mineral absorption and for a host of other processes.

Politically Correct Nutrition is based on the assumption that we should reduce our intake of fats, particularly saturated fats from animal sources. Fats from animal sources also contain cholesterol, presented as the twin villain of the civilized diet.
The Lipid Hypothesis

The theory?called the lipid hypothesis?that there is a direct relationship between the amount of saturated fat and cholesterol in the diet and the incidence of coronary heart disease was proposed by a researcher named Ancel Keys in the late 1950's. Numerous subsequent studies have questioned his data and conclusions. Nevertheless, Keys' articles received far more publicity than those presenting alternate views. The vegetable oil and food processing industries, the main beneficiaries of any research that found fault with competing traditional foods, began promoting and funding further research designed to support the lipid hypothesis.

The most well-known advocate of the lowfat diet was Nathan Pritikin. Actually, Pritikin advocated elimination of sugar, white flour and all processed foods from the diet and recommended the use of fresh raw foods, whole grains and a strenuous exercise program; but it was the lowfat aspects of his regime that received the most attention in the media. Adherents found that they lost weight and that their blood cholesterol levels and blood pressure declined. The success of the Pritikin diet was probably due to a number of factors having nothing to do with reduction in dietary fat?weight loss alone, for example, will precipitate a reduction in blood cholesterol levels?but Pritikin soon found that the fat-free diet presented many problems, not the least of which was the fact that people just could not stay on it. Those who possessed enough will power to remain fat-free for any length of time developed a variety of health problems including low energy, difficulty in concentration, depression, weight gain and mineral deficiencies.1 Pritikin may have saved himself from heart disease but his lowfat diet did not spare him from cancer. He died, in the prime of life, of suicide when he realized that his Spartan regime was not curing his leukemia. We shouldn't have to die of either heart disease or cancer?or consume a diet that makes us depressed.

When problems with the no-fat regime became apparent, Pritikin introduced a small amount of fat from vegetable sources into his diet?something like 10% of the total caloric intake. Today the Diet Dictocrats advise us to limit fats to 25-30% of the caloric intake, which is about 2 1/2 ounces or 5 tablespoons per day for a diet of 2400 calories. A careful reckoning of fat intake and avoidance of animal fats, they say, is the key to perfect health.
The "Evidence" Supporting the Lipid Hypothesis

These "experts" assure us that the lipid hypothesis is backed by incontrovertible scientific proof. Most people would be surprised to learn that there is, in fact, very little evidence to support the contention that a diet low in cholesterol and saturated fat actually reduces death from heart disease or in any way increases one's life span. Consider the following:

Before 1920 coronary heart disease was rare in America; so rare that when a young internist named Paul Dudley White introduced the German electrocardiograph to his colleagues at Harvard University, they advised him to concentrate on a more profitable branch of medicine. The new machine revealed the presence of arterial blockages, thus permitting early diagnosis of coronary heart disease. But in those days clogged arteries were a medical rarity, and White had to search for patients who could benefit from his new technology. During the next forty years, however, the incidence of coronary heart disease rose dramatically, so much so that by the mid fifties heart disease was the leading cause of death among Americans. Today heart disease causes at least 40% of all US deaths. If, as we have been told, heart disease results from the consumption of saturated fats, one would expect to find a corresponding increase in animal fat in the American diet. Actually, the reverse is true. During the sixty-year period from 1910 to 1970, the proportion of traditional animal fat in the American diet declined from 83% to 62%, and butter consumption plummeted from eighteen pounds per person per year to four. During the past eighty years, dietary cholesterol intake has increased only 1%. During the same period the percentage of dietary vegetable oils in the form of margarine, shortening and refined oils increased about 400% while the consumption of sugar and processed foods increased about 60%.2

The Framingham Heart Study is often cited as proof of the lipid hypothesis. This study began in 1948 and involved some 6,000 people from the town of Framingham, Massachusetts. Two groups were compared at five-year intervals?those who consumed little cholesterol and saturated fat and those who consumed large amounts. After 40 years, the director of this study had to admit: "In Framingham, Mass, the more saturated fat one ate, the more cholesterol one ate, the more calories one ate, the lower the person's serum cholesterol. . . we found that the people who ate the most cholesterol, ate the most saturated fat, ate the most calories, weighed the least and were the most physically active."3 The study did show that those who weighed more and had abnormally high blood cholesterol levels were slightly more at risk for future heart disease; but weight gain and cholesterol levels had an inverse correlation with fat and cholesterol intake in the diet.4

Points to take away from all this.

1. -The Health state of the mother and previous generations before has every thing to do with the health state and development of of the child.
And weather or not the child can reach it's true full genetic potienal.

2. -Second to that the proper nutrition of the child during developmental years 0-18 is absolutely nessary and has every thing to do with the health state and devlopment of of the child.
And weather or not the child can reach it's true full genetic potienal.

3. -Third once this window is past it's to late to further genetic development by proper nutrition BUT proper functioning of the body you have can be achieved by proper nutrition, even after your development window has closed.




A few more posts to come laster I have some stuff to do.
I will write up later on "westernized" diets vs traditional diets.

[IrishMuscle99]

Give a full reference please.

Thank you....

Westonaprice.org? What the hell is that anyway?

edit: and lol at the thread title "By kvkx" when in fact he has done nothing but post material from other sites. Whoa, that's amazing...

[BEhave]

Yea nobody is going to read ALL of this. I've seen guys that are jacked that I'm sure don't know all of this.

[thebear217]

IF you wait and read the whole thing you may realize why your brain/body failed to develop fully, and are even still in it's crippled state still not operating at it's full crippled capacity.

And you might be able to better your self with an understanding of how nutrition works.

lmao there was me actually reading this to call it nonsense. Your an idiot. You think einstein had a crippled mind. You think at least 95% of the worlds population have crippled bodies and minds? (Obvious exception of those in poverty)

[kvkx111]

Thank you....

Westonaprice.org? What the hell is that anyway?

edit: and lol at the thread title "By kvkx" when in fact he has done nothing but post material from other sites. Whoa, that's amazing...

A full reference list is given at the site on all the articles-most of which are written by doctors and PHDs with expertise in the area.

I'm posting it here and attempting to help a few people understand it. As I feel sorry about the way most people understand nutrition.



But you sir as you said already have a full understanding of nutrition and don't need to be here so please gtfo of the thread.
Thanks!

[10TonBrick]

Thank you....

Westonaprice.org? What the hell is that anyway?

edit: and lol at the thread title "By kvkx" when in fact he has done nothing but post material from other sites. Whoa, that's amazing...

one can also assume he would not had the made post had he not had an understanding for what he is posting, which he DOES, and has advocated this many times before...of course cut and paste is the best way to put it all togather...with all the broscientists in this section always screaming for scientific studies (that they prolly cant even read)...

[kvkx111]

lmao there was me actually reading this to call it nonsense. Your an idiot. You think einstein had a crippled mind. You think at least 95% of the worlds population have crippled bodies and minds? (Obvious exception of those in poverty)

When Einstien was growing up they still had pretty good nutrition fyi.

And slightly so yes it takes effect much slower in humans and we have amazing adaption abitlitys, and not crippled just not developed to the point they could have been.

And nonsense o rly?

Please do read every article and prove it wrong.

[10TonBrick]

Yea nobody is going to read ALL of this. I've seen guys that are jacked that I'm sure don't know all of this.

sure, but had they known this...they could very possibly be more jacked...

being jacked does not equal "knowing and doing everything right"

[IrishMuscle99]

A full reference list is given at the site on all the articles-most of which are written by doctors and PHDs with expertise in the area.

I'm posting it here and attempting to help a few people understand it. As I feel sorry about the way most people understand nutrition.



But you sir as you said already have a full understanding of nutrition and don't need to be here so please gtfo of the thread.
Thanks!

I said firm you ****ing moron. Of course I don't have a full understanding of nutrition. Why is it you act like such a baby if anyone is ever opposed to you in any way? And answer the question, why is it that some of the most influential and articulate figures of our time have not done this bull****? Even athletes, genetic specimens alike, don't follow this. So what if they have PHD's, are they immune to corruption? You know, legitimate doctors work for Muscletech, right? Does that verify their claims?

[DarkFlames]

Just out of curiousity... Increasing temperature, pH, and salinity also denature enzymes, so you cant stop that 100%. Guess my question is how much is denatured on average when increasing those factors. (yes i know time is a huge factor) If its stated somewhere in your post let me know.


I didnt read the whole thing but plan to after homework is done... shouldnt even be here right now

[kvkx111]

But any way I don't really give a **** if any of you blow it off it does not mean any thing to me if you do.

But please read and understand (I picked the easiest possible to understand articles) before you post.


And I'm simply trying to offer some info to a few of you that you may not have been aware of what you do with it is up to you.





But any way I'm off to go for a run.

(The below my be influenced by emotion and has nothing to do with the topic of the thread just responding to a guy I don't really like fyi)






























Which btw Irishmuscle your fatass who knows every thing may also want to consider some cardio.

[IrishMuscle99]

But any way I don't really give a **** if any of you blow it off it does not mean any thing to me if you do.

But please read and understand (I picked the easiest possible to understand articles) before you post.


And I'm simply trying to offer some info to a few of you that you may not have been aware of what you do with it is up to you.





But any way I'm off to go for a run.

(The below my be influenced by emotion and has nothing to do with the topic of the thread just responding to a guy I don't really like fyi)






























Which btw Irishmuscle your fatass who knows every thing may also want to consider some cardio.

Fatass? Lol, okay kid. That's where we draw the ****ing line. I don't like you and you don't like me, that's obvious. Here we have this know-it-all piece of **** that only posts here when he wants his ego stroked. You claim to rep 700 pounds of the deadlift. Utter and complete bull****. You claim to have knocked out a 6'7 guy in 'tryouts' but you never really offer any proof.

And fat? Please kid, you don't even know the half of what LIGHTING can do for my body.