If you have a health problem your doctor can’t fix, please read this immediately…
—-Important Message for Fighting This Toxic Chemical—-
Use the Kraepelin Method to reverse the damage from this toxic killer chemical
In the early 1900s, Dr. Emil Kraepelin discovered Alzheimer’s disease – And he found the cause of it, along with middle-aged maladies such as belly fat and prostate problems…
He found they all have the SAME root cause.
And he also found the SOLUTION.
Dr. Kraepelin’s research threatens the giant pharmaceutical corporations because it can easily reverse Alzheimer’s, Parkinson’s… even cancer.
Here’s what’s hiding in your bread, ice cream, and salad dressing…
I was writing this article today and I got mad all over again.
It’s amazing how much evidence is mounting that Big Food is making us fat and sick.
But before I get into that, let me ask you a question…
What do the ice cream, bread, and salad dressing that you buy at a store like Walmart have in common?
Commercial-grade emulsifiers… they’re in almost everything and they’re making you sick!
More on the sick part in a minute…
First, let’s go into WHY emulsifiers are in so MUCH of our processed food.
Emulsifiers allow substances such as water and oil to mix.
They make commercial salad dressings and most commercial ice creams possible.
“Add oil to water and the two liquids will never mix. At least not until an emulsifier is added. Emulsifiers are molecules with one water-loving (hydrophilic) and one oil-loving (hydrophobic) end. They make it possible for water and oil to become finely dispersed in each other, creating a stable, homogenous, smooth emulsion.”
The big problem is that modern emulsifiers weren’t actually in our food supply until the 1920s – just 100 years ago.
So our bodies don’t know what to do with them…
Because they AREN’T food.
And THAT causes major health problems.
“Egg yolk was probably the first emulsifier ever used in ‘food production’ back in the early 19th century. Because of the rather short-term stability of egg yolk, manufacturers switched to lecithin derived from soybeans, which has been an important food product since the 1920s. But the most important breakthrough for emulsifiers came ten years later when certain derivatives of fatty acids (mono- and diglycerides) were introduced. In 1936, their use was patented for ice-cream production.”
Emulsifiers DO make processed food creamier and more shelf-stable, but they are REALLY bad news for our guts.
They’ve been linked to colitis (bowel disease) and metabolic disorders that cause both obesity and diabetes.
Lovely, huh? Thanks, Big Food.
Here’s the really bad news…
If you eat almost ANY packaged food from the supermarket, including bread, then you are likely eating emulsifiers.
“Emulsifier food additives play an important role in the manufacture of food products such as margarine, mayonnaise, creamy sauces, candy, many packaged processed foods, confections, and a range of bakery products.”
The good news is that if you make your food from scratch you’ll stay away from these nasty non-food ingredients.
It’s not hard to make food from scratch, but it does require some habit changes.
Emulsifiers do evil things to your system.
Emulsifiers act similarly to detergent in your gut.
They disrupt the natural bacteria that live there and that causes inflammation…
And then the inflammation causes colitis and metabolic syndrome.
“Thus, agents that disrupt mucus–bacterial interactions might have the potential to promote diseases associated with gut inflammation. Consequently, it has been hypothesized that emulsifiers, detergent-like molecules that are a ubiquitous component of processed foods and that can increase bacterial translocation across epithelia in vitro, might be promoting the increase in inflammatory bowel disease observed since the mid-twentieth century.”
This study was done on mice…
But I’ve seen a LOT of guys get dramatic health turnarounds when they go off of cruddy processed food.
So I believe 100% that it’s having the same effect on people as on the lab mice.
“In mice, relatively low concentrations of two commonly used emulsifiers, namely carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”
It’s quite a shock when you realize that our entire food supply – probably 75% to 80% of what’s on grocery store shelves – is contaminated with this stuff.
But that’s exactly the case.
And that’s because Big Food doesn’t care if you stay healthy.
They just want to sell food at a profit.
If you want to stay healthy, you need to eat better food. That’s the bottom line.
Otherwise, even the stuff that’s marketed as “healthy” is likely to make your gut (and therefore your health) suffer.
Here’s the hidden reason why so many men can’t get erections anymore…
“Cellular energetics” is how well your cell’s energy-producing mitochondria are working.
As Dr. Martin of University College of London explains: “Mitochondria give us four or five times more energy per gene.”
But if your cellular energetics are bad, that means being tired, run down, lots of belly fat, and no stamina in the bedroom.
But remember: Older men can have youthful mitochondria and they too will be experiencing youth in the bedroom.
It all depends on cellular energetics.
And what if cellular energetics can be raised by consuming this simple drink every day?
This drink increases the production of ATP in the cells. You feel warmer, more energized, with a much higher libido.
And remember: Feeling anxious and depressed is often from low cellular energy levels.
You can raise your low cellular energy levels through this simple drink… And you will discover a texture and a color to life that you haven’t noticed in a long time, if ever.
- The perfect mixture: emulsifiers make our food enjoyable https://www.eufic.org/en/whats-in-food/article/the-perfect-mixture-emulsifiers-make-our-food-enjoyable
- Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome https://www.nature.com/articles/nature14232
- Review article: emulsifiers in the food supply and implications for gastrointestinal disease. https://www.ncbi.nlm.nih.gov/pubmed/30484878
- Emulsifiers http://web.utk.edu/~jmount/Classes/515/FryEmulsify.ppt