Mindful Eating: You Are What You Eat (Doctor's Survival Guide)

By Gilbert Lee and Dr. Gilbert B. Lee MD

The author is a Physician specializing in Internal Medicine and has a published history regarding cell walls and chemistry regarding toxicities of Oxygen. The book presents food, digestion, absorption, distribution, and cellular metabolism and how our immune system can be affected by our food choices. It does not contain recipes. It gives you the reasons why we ate as we did in the recent past and why we must change our eating mindfully with knowledge now. Each section is divided into two parts. The first part is a summary of the following section given for readers to read rapidly and still walk away with important knowledge. The second part is in more depth for those who need and crave much more detail. The book explains sugars and starches and why starches easily convert to glucose-sugar starting in the mouth. It goes into how glucose gets through the liver whereas fructose and the other sugars are trapped inside the liver and can only leave as glucose or a fatty acid. It explains why the fat you eat does not add to body fat. It is glucose that can add on body fat. It is also glucose, which is a potent oxidant, that can bind to proteins irreversibly by Glycation and, by changing their 3-dimensional shape, are made inactive and only destroyed by the immune system's Chemical Mediators of Inflammation. It is these chemicals that trigger oncogenes and encourage the production of cancer cells and their growth. It is not cholesterol nor is it LDL Low Density Lipoproteins that cause heart attaches and strokes. It is the glycolated LDL caused by glucose that triggers atherosclerosis. Research published in 2016 shows how glycation of proteins inside the brain triggers glial cells and Chemical Mediators of Inflammation to cause Alzheimer's Dementia.With this knowledge, we look carefully at how to eat complex carbohydrates to lower our peaks of blood glucose and replacing the calories of simple carbohydrates with their high glycemic indexes with fats. But to do that we must understand fats and why the federal government pushed a high carbohydrate low fat diet onto the American people. Be amazed that 70-90% of all fats consumed by the American public in 2006 were trans-fats. We go into the reason cis-double bonds in partially unsaturated fatty acids were treated to be turned into trans-double bonded fatty acids. We also look at GMO foods that have been created to eliminate Omega-3 fatty acids and only make Omega-6 fatty acids and the problems that this will be causing. And while on GMOs we will look at genes that make the plant Roundup-Ready so that higher doses of Roundup maybe used as resistance develops. And GMOs that make the Bt insecticide and we have now found that the Bt gene has been incorporated into many of our Microbiota bacteriums which then starts manufacturing and releasing the insecticide into our guts and harming our microbiota inhabitants.The above paragraph is much too short to make much sense unless you have read the book. Other topics involve soils and mineral elements we need, and a look at vitamins and supplements. So, I encourage you buy the book and read it at the pace and depth that you find comfortable with.

• Format: Paperback
• Language: English
• ISBN: 1520957548
• ISBN13: 9781520957548
• Release Date: March 2017
• Publisher: Independently published
• Length: 261 Pages
• Weight: 1.01 lbs.
• Dimensions: 9.0" x 0.6" x 6.0"