I found out from Ajit Varki at the Salk Institute that all
animal products are bad for humans even if they are raw and not cooked. For the
sugars on the cell surface of all other animal foods are different from humans,
and when they get incorporated into our tissues we create antibodies against
them and mount an immune reaction, which constitutes the inflammation that
underlies all degenerative disease. If the sugars on the cell membranes
constitute the body's inter-cellular communication system, then if we put the
communication codes for other animals into our body, we are invariably going to
have a lot of discommunication and disharmony going on at the molecular
level…our “self” creation system is going to be on constant alert and permanent
warfare for as long as we eat animal products.
Glyconutrients are eight monosaccharides (simple sugars)
that combine with proteins (glycoproteins) and fats (glycolipids) to form a
code that is the basis for the body's internal communication system. These
special molecules are found on the surface of every cell and allow the immune
system to distinguish between self and non-self. In the fight against cancer,
distinguishing self from non-self is an important first step. Supplementing the
diet with all 8 simple sugars helps restore the body's internal communication
system and promote healing.
It is said that nothing in biology makes sense except in the
light of evolution. The current pandemic of degenerative disease is due to the
mismatch between our evolutionary biology and our current cultural lifestyle. Until
we get an interdisciplinary science of origins we cannot really say we have
entered the scientific age. The Center for Academic Research and Training in
Anthropogeny, at Salk Inst. is a center for interdisciplinary study of
Anthropogeny...the study of the origins of humans. This is going to contribute
enormously to medicine and understanding of our present circumstances. I was
watching a youtube vid of the director Ajit Varki cmm.ucsd.edu/varki/
Body cells are covered with complex chains of sugars. These "glycans" (sugar
chains) are known to facilitate many biological processes including
sub-cellular and cellular trafficking, intercellular adhesion, signaling, and
microbial attachment. Ajit Varki
studies a class of these sugars called sialic acids that tend to be the targets
for many pathogens like malaria, or influenza. This can explain why the strain
of malaria that infects a chimpanzee does not infect humans, and the malaria
that infects humans does not infect chimpanzees. These changes that occurred in
the immune system of humans may explain why chimps get infected with HIV, but
they don’t get AIDS, whereas humans do get AIDS.
Varki is intent on understanding how these changes in sialic
acids occurred during human evolution, and what is the impact on not only the
process by which humans emerge, but also, how it affected our susceptibility to
certain diseases. Humans are missing one form of sialic acid that other mammals
including chimpanzes have. This sialic acid change occurred around 2-3 million
years ago. Ajit Varki’s team have
shown a new mechanism for how human consumption of red meat and milk products
could contribute to the increased risk of cancerous tumors. Neu5Gc is a type of
glycan, or sugar molecule, that humans don’t naturally produce, but that can be
incorporated into human tissues as a result of eating red meat. The body then develops anti-Neu5Gc
antibodies in immune response that could potentially lead to chronic inflammation.
They also found that tumor tissues contain much more Neu5Gc
than is usually found in normal human tissues, so Neu5Gc must somehow benefit
tumors. It has been known for some time that some time that chronic
inflammation can actually stimulate cancer. Suggesting that a low-grade, chronic inflammation actually
facilitated the tumor growth, even in the presence of Neu5Gc antibodies. So in
humans anti-Neu5Gc antibodies induce inflammation which stimulates tumor
growth…suggesting that the regular eating of animal products may directly
induce cancer. Currently there are experiments being undertaken to assess the
effects of cooking on the glycans in animal foods.
VIDEO: Look for videos by Ajit Varki on glycoproteins and sialic acid
https://www.youtube.com/watch?v=EU3yVbDpA_4
https://www.youtube.com/watch?v=EU3yVbDpA_4
