Homo Carnivorus

A video that makes a convincing case that the human brain needs nutrients primarily found in meat; some only in meat (e.g., vitamin B12).  It is worth the 50-minutes…

The author’s website:


One of his books that I have read:


Uh-Oh Cipro!

I almost fell out of my chair upon hearing about the popular antibiotic Cipro at about 36 minutes into this podcast:


Two years ago I was prescribed Cipro on two occasions about three months apart.  I took 14-day treatments for diverticulitis.  It was shortly thereafter that I began to experience Parkinson’s symptoms on the right-side of my body.  Could Cipro have been the trigger or even the sole cause of my neurological issues?  I will never be able to prove this, but I now have reason to believe that this was a likely cause.  Check out the following links.  It is unbelievable that this poison is still available and that so many doctors prescribe it.

The FDA has since black boxed Cipro for knowing to cause among other things, permanent nerve damage!


The U.S. Food and Drug Administration (FDA) has required the drug labels and Medication Guides for all fluoroquinolone antibacterial drugs be updated to better describe the serious side effect of peripheral neuropathy. This serious nerve damage potentially caused by fluoroquinolones may occur soon after these drugs are taken and may be permanent.

Here is a NY Times Article:


Here is the most complete website on the topic called Floxie Hope:


Bloody Sugar!

There is about two teaspoons of glucose in your entire volume of blood at anytime as your body tightly regulates this amount. The pancreas produces insulin to signal muscle cells to take-up the excess glucose that arrives into your blood when food is consumed. Any extra glucose beyond what muscles cells can absorb is next signaled for storage into fat cells. The rate at which the digestive system injects glucose into the blood varies depending on what type of food is consumed. For example, the 8+ teaspoons of sugar in a bottle of soda is absorbed much more rapidly than complex carbs in oatmeal.

The glycemic index a rating that scientist created that indicates what foods create blood glucose spikes relative to table sugar.  There are three macro food groups: Carbohydrates, Fats and Proteins. The digestive system converts all carbohydrates to glucose, so there is not a huge difference between eating sugar, grains, beans or starchy vegetables. It all gets converted to blood glucose, therefore eating too many carbs creates an overabundance of blood glucose.  The glycemic index just indicates foods that create greater insulin spikes.  At the end of the day all carbohydrates become blood sugar and must be chemically processed (metabolized).

Insulin is a growth hormone. When muscles can no longer absorb the glucose, insulin will signal the body to store the remaining excess glucose into fat cells. The fat cells use glucose to grow, thus a person becomes fat!

Note: fructose is is handled differently than glucose. That is another story regarding why eating too much fruit is also bad. Consumption of of fruit should be limited to one small piece a day.

Cancer researchers at Memorial Sloan Kettering have discovered that all cancers have in common gene mutations in glucose uptake.  Cancer now appears to be a signalling problem between excessive glucose in your blood and your organ an gland cells.  When excessive blood glucose is present beyond what muscle and fast cells can store, then insulin signals your glands and organ cells to take-up the glucose. When this happens, to quote the CEO at Memorial Sloan Kettering Cancer Research, “you are off to the races with the formation of a human cancer“.

Counting carbohydrates is critical not only to weight control, it is now recognized as the best way to prevent getting cancer. Over consuming dietary fats does not create an insulin response. Over consuming proteins can create an insulin response that is somewhere in between carbs and fats.

A critical measurement that every person should monitor at home several times a month is one’s fasting blood glucose levels,  This is done after eight hours or more of fasting, typically in the morning before consuming food or water. Testing once a year during a physical exam is not enough data to accurately determine if one has too much glucose in their blood. Today’s guideline is that the normal range should be between 70-100 mg/dL, but some chronic disease researchers are beginning to suggest that the number should be well below 100 and ideally down near 80!

Cancer: A Metabolic Disease

Thomas N. Seyfried

Dominic D’Agostino

Even More Links

The Ketogenic Diet Is an Effective Adjuvant to Radiation Therapy for the Treatment of Malignant Glioma

What Causes Cancer?

Barrow researcher explores innovative cancer treatment

Fed Up!


Cancer: Driven By Sugar & Carbs

Memorial Sloan Kettering President and CEO Craig B. Thompson discusses how cancer cells grow and spread, and explains the link between cell growth and metabolism. He also discusses the link between excess sugar in the diet and cancer, a focus of his laboratory research. He explains that sugar supplies nutrients that tell the cells to divide “and then you’re off to the races of initiating the formation of a human cancer.”

Uncle Pete’s summary notes from these videos:

  1. The most exciting biological event in our lifetime is the sequencing of the human genome. Knowledge about how cancer works is now growing exponentially. We have learned something very important while investigating the human genome over the last five years: you do not inherent cancer!  Only a very small percentage of people have inherited genes that predispose them to cancer. Environmental factors are the number one determination of cancer risk.
  2. Human genome researchers have sequenced the genomes of Sloan Kettering cancer patients and have found the common mutations among all cancers. These mutations are all in the genes that control glucose uptake.
  3. In 2012 the National Cancer Institute announced that a new #1 cause of preventable cancer has emerged: diet and obesity have replaced tobacco as the leading cause of preventable cancer. 
  4. Overeating carbohydrates is the issue. As you become obese you can no longer properly store glucose in muscle and fats cells, so you distribute the overabundance of glucose to all the other cells in your body (note: even skinny people accumulate visceral fat).  This sets in motion the genetic mutations for glucose uptake and you are off to the races in forming cancer.
  5. The type of food you eat matters. Food consists of fats, proteins and carbohydrates. We have spent the last 40 years as a community trying to convince ourselves that fat is the cause of all problems. Every study has failed to do so. Limiting fats does not reduce the incidence of cancer, however if you vary the carbohydrates of the diet the cancer incidence goes up with every percentage increase of the carbohydrates that you overeat. Fats have no effect on cancer, carbohydrates do and proteins are somewhere in the middle.
  6. Armed with this information we have to change the nutritional advice. We are starting to think about how we limit the cancer’s fuel supply (glucose). Hopefully we will take that into the clinic.
  7. NYC mayor Bloomberg has it right by trying to limit the consumption of sugary drinks.

Here are some quotations from Craig B. Thompson and Lewis Cantley, Director of the Cancer Center at Beth Israel in Boston in a New York Times Magazine article published in 2011:

Is Sugar Toxic?

As it was explained to me by Craig Thompson, who has done much of this research and is now president of Memorial Sloan-Kettering Cancer Center in New York, the cells of many human cancers come to depend on insulin to provide the fuel (blood sugar) and materials they need to grow and multiply…. Thompson believes that many pre-cancerous cells would never acquire the mutations that turn them into malignant tumors if they weren’t being driven by insulin to take up more and more blood sugar and metabolize it.

What these researchers call elevated insulin (or insulin-like growth factor) signaling appears to be a necessary step in many human cancers, particularly cancers like breast and colon cancer. Lewis Cantley, director of the Cancer Center at Beth Israel Deaconess Medical Center at Harvard Medical School, says that up to 80 percent of all human cancers are driven by either mutations or environmental factors that work to enhance or mimic the effect of insulin on the incipient tumor cells.

If it’s sugar that causes insulin resistance, they say, then the conclusion is hard to avoid that sugar causes cancer — some cancers, at least — radical as this may seem and despite the fact that this suggestion has rarely if ever been voiced before publicly. For just this reason, neither of these men will eat sugar or high-fructose corn syrup, if they can avoid it. “I have eliminated refined sugar from my diet and eat as little as I possibly can,” Thompson told me, “because I believe ultimately it’s something I can do to decrease my risk of cancer.” Cantley put it this way: “Sugar scares me.”

Oh Sugar!

The World Health Organization (WHO) recently released a draft for public debate which recommends that adults consume no more than six (6) teaspoons of sugar a day.  A can of soda or “healthy” fruit juice has nearly ten!  The guidelines are based on a analysis of more than 120 scientific studies.




…Marion Nestle, a nutrition researcher at New York University, predicts that grocery manufacturers are not going to take the proposal lying down. “If people follow this advice, that would be very bad for business,” she says.

Watch Coke, Pepsi and all food manufacturers fight this with millions of propaganda dollars.  Sugar is the next tobacco folks!

This New York Times Magazine 2011 article by Gary Taubes asks, Is Sugar Toxic?