In fact, 98% of all our diseases, heart disease, type 2 diabetes, obesity, various forms of arthritis, and even cancer, are caused primarily by our diet choices. I am convinced that the diet of Americans influences the degree of harm and death of COVID-19 and viral infection. The American diet has been a high carbohydrate (sugar, white flour, grains), low protein, and low healthy fat diet for many decades as we have been misled based on erroneous assumption that fats and cholesterol are bad for us. When, in fact, they are not. A healthy diet of moderate levels of protein, with very low levels of carbohydrates (CARBS), and substantial quantities of healthy fats are more powerful, effective, and safer than drugs to cure and alleviate most diseases entirely. However, in some cases where so much damage has already occurred in the body, some diseases may only be lessened or reduced. Food and nutrition directs the chemistry of the body for good or bad, depending on the diet. Change your diet from a high carb diet to a low carb diet and you will significantly improve your health within months. To learn how to manage the change of your diet, go to www.Ketogenic-diet-resource.com.
Books that may be helpful are Grain Brain by Dr. David Perlmutter and Wheat Belly by Dr. William Davis.
This is the personal Story of Dr. Georgia Ede/Diagnosis Diet, www.diagnosisdiet.com)
“For decades I followed a low-fat, low-cholesterol, high-fiber, low-calorie diet and exercised regularly. In 2007, as I entered my 40s, I developed a number of perplexing health problems including chronic fatigue syndrome, fibromyalgia, migraines, and IBS. After seeing a variety of Harvard specialists who ordered a host of specialized tests and found nothing wrong, I decided to experiment with my diet. After about six months of trial and error, I was symptom-free.
The unorthodox diet I had stumbled upon was almost the exact opposite of what we are told is healthy for us: a high-fat, high-cholesterol, low-fiber diet consisting primarily of meat, seafood and poultry, with very few plant foods. Not only had this strange way of eating resolved all of my mysterious ailments, it also improved my mood, energy, and concentration. This surprising experience led me on a quest to understand nutrition science (a topic sadly not taught in medical school), and the intersection between diet and mental health (a topic sadly not taught in psychiatry residency training programs). I have now been incorporating nutrition principles into my clinical practice for over a decade".
“I have become convinced that what we eat is by far the single most important factor in our mental and physical health”.
Please consult with your physician before making dietary changes.
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