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substantially no longer there. The most important component for your body to use
the refined flour and refined sugar is very nearly entirely removed. This turns foods
wholly good for you into those which are essentially unholy foods to you.
Quite literally every time you consume a refined, white flour or refined, white
sugar product your body loses chromium.
If we were to eat raw organic foods and sprouted grains that grew without
pesticides or GMO on clean mineral rich natural soil, we would be eating so many
natural vitamins, nutrients, enzymes, and minerals that there physically would be
no disease in our bodies. It would be biologically impossible to get any disease
(unless of course deliberately). There would also be no need for “natural cures” or
“vaccines” or packaged vitamins since we would be getting them all from our food.
Nature is perfect, and any meddling with perfection looses that perfection.
Dr. Henry Alfred Schroeder, M.D., Ph.D., graduate of Columbia and Yale, and
professor at Dartmouth medical school wrote more than 30 years ago that “the
typical American diet, with about 60 per cent of its calories from refined sugar,
refined flour, and fat … was apparently designed not only to provide as little
chromium as feasible, but to cause depletion of body stores of chromium.”
Dr. Schroeder c ompared tissue levels of chromium in teenagers and those 40 years
of age in Americans to those of three other cultures that did not follow after
Westernized dietary choices in Mideast, southeast Asian, and African communities.
He discovered very little change in the non-American cultures but dramatic
decreases in Americans. Almost 25 per cent of Americans had no detectable levels of
chromium at all by the age of 40! That was more than 30 years ago and things have
not gotten any better – if anything things are worse.
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Cinnamon
A 12-week London study was recently conducted involving 58 type 2 diabetics with
hemoglobin A1c (HbA1c) levels over 7 percent. Hemoglobin A1c is a marker for long-
term glycemic control in diabetics.
After 12 weeks on 2g of cinnamon per day, study subjects had significantly lower
HbA1c levels, as well as significantly reduced blood pressures (systolic, SBP and
diastolic, DBP).
The researchers’ conclusion:
“Intake of 2g of cinnamon for 12 weeks significantly reduces the HbA1c, SBP and
DBP among poorly controlled type 2 diabetes patients. Cinnamon supplementation
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