Track Your Plaque in 50,000 BC

Imagine we could send you back in a time machine to 50,000 BC.

However, our agreement: no modern tools or equipment. Just your brain, hands, and legs. And your landing spot will be tropical or semi-tropical, the same climate that humans spent much of their evolutionary time in.

Not only might you rub elbows with contemporaries like homo erectus and neanderthalensis, you'd also have to fend for your life and survival.

To eat, you will have to chase and kill wild game, all with your bare hands or crude tools crafted from sticks and stones. You will have to learn what wild berries, roots, and plants are edible and distingusih them from those that make you retch, make your bowels run, or kill you. You won't be able to cultivate grain, at least for a good long time, since you don't have a community that makes such an undertaking easier.

Instead, you are constantly on the run, from the moment you awake until you finally settle back as the sun sets, hopefully with a full stomach, but often empty and growling, anticipating the hunt and forage of tomorrow.

You are outdoors all day, except for the period when you hide in your cave or self-made shelter. You wear what little clothing you can make yourself from your kills, a skin or two. Your skin becomes a dark brown, a 5 foot 10 inch male will weigh 140 lbs, a 5 foot 5 inch woman 95 lbs. There are obvious downsides: your teeth will rot, you will be prone to infections, and predators view you as fair game.

But the result will be that many chronic diseases of modern life will no longer be worries for you. Heart disease? Highly unlikely. Do you need vitamin D? No, because you are outdoors virtually all day with most of your body surface area exposed to sun. Omega-3 fatty acids? You get those from the wild game you eat, since they have higher omega-3 content feeding in the wild, not eating corn like modern livestock. Since your body fat is minimal, just enough for survival, you don't need niacin.

In other words, many of the strategies of the Track Your Plaque program are modern necessities, responses to the "deficiencies" of modern life. Of course, I don't really have a time machine. I also doubt that you wish to hunt wild game every day, forage for plants and roots, run nearly-naked in the sun. You probably also have become accustomed to brushing your teeth and not viewing every animal as a potential threat to your life.

Nonetheless, I find this an interesting exercise for understanding the role of all the tools we use in the Track Your Plaque program for plaque control.

Comments (3) -

  • DietKing2

    6/16/2007 2:51:00 PM |

    You know, I have always made the assumption that our ancestors' teeth didn't rot because they weren't exposed to refined sugars and carbohydrates. I know accessible fluoride wasn't around then, but then again, I'm hearing that even fluoride may not be the best thing for teeth or bones (or humans) anyway.  What about Weston Price's research?
    Good post!
    Adam

  • Cindy

    6/16/2007 11:49:00 PM |

    I agree with DietKing...everything I've read has indicated that dental carries were seen only after the start of agriculture. I've also read several studies that indicate that early man more likely made a big kill and then fed off it for several days....kinda like wild cats do today. I agree that it often took several days to make a kill, but once done, it fed them for more than just 1 day.

    Otherwise I agree....get back to natural as much as possible and you'll fare much better.

  • Ortcloud

    6/17/2007 11:12:00 PM |

    We are very much least we are slaves to our ancestors dna.

    ironic that modern "progress" intended on increasing our survival is in fact killing us. We have built an impressive civilized society but it is not really compatible with our genetics. Maybe we need a genetic software update, nature tries to update our dna by natural selection but we have done everything possible to try to stop it either because of emotions or greed. (democrats or republicans)

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Free the Animal

Free the Animal

Richard Nikoley from the Free the Animal Blog contributes this informative comment:



'Bout 18 months ago, I was at 230 (5'10) and looked awful. I was on Omeprezole for years for gastric reflux, a variety of prescription meds since early 20s for seasonal sinus allergies, culminating finally in the daily, year round squirts of Flonase-esque sprays (the best for control without noticeable side-effects), and finally, Levothroid for about the last 7 years or so, as I had elevated TSH (around 9ish).

My BP was regularly 145-160 / 95-110.

I decided to get busy. I modified diet somewhat, cutting lots of junk carbs, and began working out -- brief, intense, heavy twice per week. BP began coming down immediately, such that within only a couple of weeks I was borderline rather than full blown high. Then after about six months, a year ago, I went to full blown low-carb, high fat, cutting out all grains, sugar, veg oils, etc, and replacing with animal fats, coconut, olive oil. You know the drill. Then, first of the year I felt great and simply stopped all meds, including the thyroid. I also began intermittent fasting, twice per week, and for a twist, I always do my weight lifting in some degree of fast, even as much as 30 hours.

That's when the weight really started pouring off. Take a look:

http://www.freetheanimal.com/root/2008/09/periodic-photo-progress-update.html

http://www.freetheanimal.com/root/2008/08/faceoff.html

In July I figured it's about time for a physical. Here's the lipid panel, demonstrating am HDL of 106 and Try of 47, great ratios all around:

http://www.freetheanimal.com/root/2008/07/lipid-pannel.html

However, my TSH was even higher -- 16ish. It seems odd that I was able to lose 40-50 pounds of fat (10-15 pounds of lean gain for a 30 pound net loss at that time -- now an additional 10 pounds net loss).

One disclosure is that I was drinking too much, almost daily, and quite a bit (gotta save some vices...). Anyway, I'm at the point now where I want to drill down. I know I need to see an endocrinologist and have T3 and T4 looked at, but in advance, I wanted to see if the recent changes I've made could make a difference:

1. Stopped all alcohol.
2. Stopped most dairy, except ghee and heavy cream, and cheese is now used as a "spice," i.e., tiny quantities -- no more milk.
3. 6,000 IU Vit D per day.
4. 3 grams salmon oil, 2 grams cod liver oil.
5. Vit K2 Menatetrenone (MK-4) -- side story: getting off grains reversed gum disease for which I have had two surgeries, then supplementing the K2 DISSOLVED calculus on my teeth within days -- hygienist and dentist are dumbfounded. Stephan (Whole Health Source), who comments here, has an amazing series on K2.



If you view his photos, you'll appreciate just how far he has come.

Overall, Richard's program is wonderful and his pictures clearly display his success. However, Richard, thyroid function is indeed a problem, a problem that needs to be fixed ASAP. Remember, low thyroid function used to be diagnosed at autopsy at which time the coronary arteries and other arteries of the body were found to be packed solid with atherosclerotic plaque, even in young people.

I'd recommend:

1) Consider 200 mcg Iodine per day from kelp if you do not use iodized salt.

2) Seeing your doctor right away for thyroid replacement, hopefully with consideration of your T3 status.

3) A heart scan--Not to lead to procedures, but something for you to track over time as your program improves and thyroid function is restored.

Beyond this, keep up the great work. Great blog, too!

Comments (10) -

  • Nancy LC

    12/4/2008 3:36:00 PM |

    I thought I'd comment on thyroid and sinuses, since that has affected me as well.

    I went through a period of nearly a year of chronic sinus infections once, which ended up in me being under the care of a specialist.  One of the things he mentioned in a letter to my doctor was that under treated thyroid can cause that.  Of course, back then anything like a TSH of 5 was considered just fine, so they put me on antibiotics for 6 months.

    A while back the sinus issues returned and sure enough, I had a TSH of around 5.  I badgered my doctor for higher dose of thyroid meds and the infections went away.

  • Anna

    12/4/2008 4:37:00 PM |

    I wonder if eating grains and a lot of starch (continual "quick energy") somehow "masks" low thyroid  conditions?

  • Jake

    12/4/2008 5:12:00 PM |

    This is from Dr Cannell from the Vitamin D Council about cod liver oil:


    "The italicized passages below are from our paper and are the heart of the reasoning used to issue the warning about vitamin A and cod liver oil. They are the advice of the 16 experts who co-authored the paper with me, not just mine alone:

    Furthermore, the consumption of preformed retinol even in amounts consumed by many Americans in both multivitamins and cod liver oil may cause bone toxicity in individuals with inadequate vitamin D status. Women in the highest quintile of total vitamin A intake have a 1.5-times elevated risk of hip fracture."  Feskanich D, Singh V, Willett WC, Colditz GA. Vitamin A intake and hip fractures among postmenopausal women. JAMA 2002;287:47–54.

    "Indeed, a recent Cochrane Review found that vitamin A supplements increased total mortality rate by 16%, perhaps through antagonism of vitamin D." "

  • rnikoley

    12/5/2008 1:25:00 AM |

    Thanks, Doc.

    I guess I really need to drill down on this now. I'll follow up with a comment here in a couple of weeks, once I've seen an endocrinologist, had free t3 and 4 tested, etc etc.

    I'll also look into a heart scan right away.

  • Fitness Blogger

    12/5/2008 2:09:00 AM |

    That is good work, you seem to be a disciplined person. Did you find that your thyroid, contributed in a significant way to your excess weight.

  • rnikoley

    12/5/2008 6:17:00 PM |

    Fitness Blogger:

    I really can't say whether low thyroid contributed. While TSH is high, suggesting thyroid is probably low, I've yet to have T3 and 4 tested, but I'm going to do so. And, also, my weight loss has only accelerated since stopping my meds last January (I didn't mention this, but I have no more heartburn or sinus problems -- went through last spring and summer without a hitch, for the first time ever in my life I can remember). Now, I would not go so far as to say stopping the Levothroid caused or even contributed to my fat loss accelerating. It's just an association, as other factors were in play, such as my fasting and increasingly better eating.

    Also, I didn't mention this before, but I've looked over and over at the typical symptoms for low thyroid and have never experienced any of them to any significant or regular degree. People talk about sensitivity to cold -- I sit in the 40-50 degree cold plunge in the gym after a workout anywhere from 3 up to 10 minutes and feel wonderful. I just got back from my morning walk in 40 degree weather in shorts and a light sweatshirt. If anything, even in spite of 60 pounds of fat loss, I tend to run hot -- with the exception that I sometimes feel a bit cold sensitive in the middle of a fast before fat burning really kicks in in earnest and/or I'm very inactive during a fast.

    For another people talk about being tired all the time. Since getting off grains and other junk carbs and eating real food only that I typically prepare myself, I'm never tired, and for the first time since college can easily pull a near all-nighter playing cards with friends, for example. I have tons of energy all the time and find it difficult to go to bed before midnight or 1am, but when I do, I sleep like a baby for an average of seven hours, then I'm up and ready to attack the day.

    I'll be interested to see how this all plays out.

  • Anonymous

    12/9/2008 1:57:00 AM |

    Hey Richard,
    Thanks for mentioning K2. I rushed out to my local Health food store and picked up a pricey MK4 which was all they had.  Found the site : www.vitamink2.org  MK7 looks to be very interesting and a further check on the web indicats Twin Labs has a D3/K2 tab available through GNC at a reasonable price.

    thanks

  • rnikoley

    12/20/2008 12:47:00 AM |

    Following up, I just got my heart scan score: 76.89, so pretty low risk from what I can gather (I'm 47).

    Having been 60 pound overweight for the last 15 yeas, now just 10 pounds or so from an ideal weight, HDLs at 106, I'm hoping that score is on the way down. I'll go back in a year.

    I'll also continue the process of drilling down on the hypothyroid issue, but at least I can rest easy that my arteries aren't packed.

  • buy jeans

    11/2/2010 7:52:37 PM |

    1. Stopped all alcohol.
    2. Stopped most dairy, except ghee and heavy cream, and cheese is now used as a "spice," i.e., tiny quantities -- no more milk.
    3. 6,000 IU Vit D per day.
    4. 3 grams salmon oil, 2 grams cod liver oil.
    5. Vit K2 Menatetrenone (MK-4) -- side story: getting off grains reversed gum disease for which I have had two surgeries, then supplementing the K2 DISSOLVED calculus on my teeth within days -- hygienist and dentist are dumbfounded. Stephan (Whole Health Source), who comments here, has an amazing series on K2.

    that's a really nice try

  • Wilson brad

    2/8/2011 5:13:00 AM |

    I thought I'd comment on thyroid and sinuses, since that has affected me as well.
    ................
    BPO services

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Blame the gluten?

Blame the gluten?

Wheat is among the most destructive components of the human diet, a food that is responsible for inflammatory disease, diabetes, heart disease, several forms of intestinal diseases, schizophrenia, bipolar illness, ADHD, behavioral outbursts in autistic children . . . just to name a few.

But why?

Wheat is mostly carbohydrate. That explains its capacity to cause blood sugar to increase after eating, say, a turkey sandwich on whole wheat bread. The rapid release of sugars likely underlies its capacity to create visceral fat, what I call "wheat belly."

But neither the carbohydrate nor the other components, like bran and B vitamins, can explain all the other adverse health phenomena of wheat. So what is it in wheat that, for instance, worsens auditory hallucinations in paranoid schizophrenics? Is it the gluten?

First of all, what is gluten?

Gluten protein is the focus of most wheat research conducted by food manufacturers and food scientists, since it is the component of wheat that confers the unique properties of dough, allowing a pizza maker to roll and toss pizza crust in the air and mold it into shape. The distinctive “doughy” quality of the simple mix of wheat flour and water, unlike cornstarch or rice starch, for instance, properties that food scientists call “viscoelasticity” and “cohesiveness,” are due to the gluten. Wheat is mostly carbohydrate, but the 10-15% protein content is approximately 80% gluten. Wheat without gluten would lose its unique qualities that make it desirable to bakers and pizza makers. Gluten is also the component of wheat most confidently linked to immune diseases like celiac.

The structure of gluten proteins has proven frustratingly elusive to characterize, as it changes over time and varies from strain to strain. But an understanding of gluten structure may be part, perhaps most, of the answer to the question of why wheat provokes negative effects in humans.

The term “gluten” encompasses two primary families of proteins, the gliadins and the glutenens. The gliadins, one of the protein groups that trigger the immune response in celiac disease, has three subtypes: a/ß-gliadins, ?-gliadins, and ?-gliadins. The glutenins are repeating structures, or polymers, of more basic protein structures.

Beyond gluten, the other 20% or so of non-gluten proteins in wheat include albumins, prolamins, and globulins, each of which can also vary from strain to strain. In total, there are over 1000 other proteins that serve functions from protection of the grain from pathogens, to water resistance, to reproductive functions. There are agglutinins, peroxidases, a-amylases, serpins, and acyl CoA oxidases, not to mention five forms of glycerinaldehyde-3-phosphate dehydrogenases. I shouldn’t neglect to mention the globulins, ß-purothionin, puroindolines a and b, tritin, and starch synthases.

As if this protein/enzyme smorgasbord weren’t enough, food processors have also turned to fungal enzymes, such as cellulases, glucoamylases, xylanases, and ß-xylosidases to enhance leavening and texture. Many bakers also add soy flour to enhance mixing and whiteness, which introduces yet another collection of proteins and enzymes.

In short, wheat is not just a simple gluten protein with some starch and bran. It is a complex collection of biological material that varies according to its genetic code.

While wheat is primarily carbohydrate, it is also a mix of gluten protein which can vary in structure from strain to strain, as well as a highly variable mix of non-gluten proteins. Wheat has evolved naturally to only a modest degree, but it has changed dramatically under the influence of agricultural scientists. With human intervention, wheat strains are bred and genetically manipulated to obtain desirable characteristics, such as height (ranging from 18 inches to over 4 feet tall), “clinginess” of the seeds, yield per acre, and baking or viscoelastic properties of the dough. Various chemicals are also administered to fight off potential pathogens, such as fungi, and to activate the expression of protective enzymes within the wheat itself to “inoculate” itself against invading organisms.

From the original two strains of wheat consumed by Neolithic humans in the Fertile Crescent 9000 years ago (Emmer and Einkorn), we now have over 200,000 strains of wheat virtually all of which are the product of genetic manipulations that have modified the protein structure of wheat. The extraordinary complexity of wheat proteins have therefore created a huge black box of uncertainty in pinpointing which protein causes what.

But there's an easy cure for the uncertainty: Don't eat it.

Comments (17) -

  • lindaharper

    5/14/2010 3:18:04 PM |

    Do you have the same destructive problem making bread from other grains instead of wheat, i.e. rice, barley, spelt? These are all useful for those with wheat intolerance, but I haven't heard you say about using other grains in making your own homemade bread.  I have also read that sourdough leavening is also less destructive.

  • Kevin

    5/14/2010 4:07:03 PM |

    Quote:

    "So what is it in wheat that, for instance, worsens auditory hallucinations in paranoid schizophrenics? Is it the gluten?"

    If wheat is associated with auditory hallucinations, is it also associated with olfactory hallucinations?  I've had them at least 20 years.  For me they go away if I take zinc regularly.  

    kevin

  • Anonymous

    5/14/2010 5:39:38 PM |

    I'd also be interested to know if there is any type of bread (gluten free) which you feel is safe to eat within moderation.

    Rice bread tends to be high-ish in carbs, but at least it avoids the gluten.

    Just wondering if rice bread and other gluten-free alternatives cause small LDL like wheat does.

  • Michael Barker

    5/15/2010 12:51:59 AM |

    What I've never understood is how the Italians have eaten pasta for so many years without, it appears, great problems.

  • Dr. William Davis

    5/15/2010 12:53:57 AM |

    Hi, Linda--

    If you subtract the gluten, you have (mostly) carbohydrates.

    It then boils down to how carb-sensitive you are gauged by, for instance, postprandial blood glucose or HbA1c.

  • Peter

    5/15/2010 11:45:29 AM |

    Another puzzling bit of information is the northern Indians who eat lots of wheat have a fraction of the heart disease of the rice eating southern Indians.

  • Anonymous

    5/15/2010 3:33:12 PM |

    Regarding pasta and Italians -- it was in North America, not Italy, where pasta graduated to main-course portions, probably because it's cheap.

  • Jim Purdy

    5/15/2010 9:24:29 PM |

    "But there's an easy cure for the uncertainty: Don't eat it."

    That makes sense to me.

    But if I have to give up Wheat Chex cereal, can I still eat Corn Chex and Rice Chex?

  • Anonymous

    5/15/2010 11:17:03 PM |

    We've recently gone gluten-free after suspecting gluten intolerance in me and my 3 yr old son. Wow what a difference. After one week off gluten, I gave him one piece of sourdough bread since we were low on groceries and I wasn't able to go out that day. I noticed immediate behavioral changes and changes on his skin (small bumps... my Naturopath says it's a sign he is deficient in certain vitamins, they were going away while he was off gluten). Our lifesavers are quinoa porridge (quinoa, water, milk, egg yolks) and buckwheat pancakes, the kids love them. Makes going grain-free a little easier for my carb-addicted preschooler (we've taken it one step further then gluten-free and eliminated all grains.) Buckwheat pancakes can be used to make sandwiches, as a substitute for bread.  - Valley Mom

  • Chris

    5/16/2010 3:39:29 PM |

    What plant or animal source of food has not been severely manipulated over the last 9,000 years? What if I'm sure I don't have Celiacs Disease or Schizophrenia and I control my daily blood glucose and HbA1C? Isn't wheat just another source of carbs/fiber/protein?

  • Dave

    5/16/2010 3:50:50 PM |

    Just to expand on your last sentence: if there's no upside to eating wheat, and even the remotest possibility of a downside, then the decision is easy.

    Of course there clearly is an upside, or else wheat wouldn't get eaten in the first place. The question is whether or not this upside represents an actual positive impact on health, or a misinterpretation by the brain of signals which normally indicate positive health outcomes. See my blog and ensuing discussion here:

    http://sparkofreason.blogspot.com/2010/05/why-do-you-eat-grains.html

  • Myron

    5/16/2010 6:35:24 PM |

    For People that make excuses or try to talk their way out of avoiding wheat or any other food item, that is the #1 sign of an allergy addiction.

    Take a look at the relationship between low Testosterone and metabolic syndrome and belly fat.

    It's not just a sugar thing, more  related to steroids and stress, IMHO

  • kris

    5/16/2010 8:06:02 PM |

    I do not see a single person around my family who doesn’t have some sort of health issue and they all have northern Indian background. Most of them are diabetics, have heart disease, wheat belly, puffy cheeks, unable to run a mile after the age of 30, hypothyroid, over weight. Just for this topic, if I think about all of the hundreds of people that I know who have northern Indian background, most of them have health issues and they all have high carbohydrate, high wheat based diet. Now there are people within the family who are changing their diet ever since they have seen me improving, about every one of them has made improvements after the change.
    Everyone is entitled to their opinion but,
    I for one believe that the wheat is the one of the biggest culprit in our diet.
    Carbohydrates might be the second in line along with iodine shortages and the list goes on.
    The high glycoside symptoms are very close to the hypothyroid symptoms.
    Every person should own a blood-sugar meter and should have the knowledge to their sugar/carbohydrate reaction profile.
      But I think that finally the time has come where free-will education is being shared in a positive manner which will eventually push the “wanna be Mr Right side” organizations to jump the band wagon sooner or later.
    By the way Dr. Davis, after giving up wheat, taking care of thyroid and weight management which helped me loose 40 some pounds, I am happy to report that after reading your blogs religiously and following that low carb diet, I have lost the last 10 pounds. I have never felt this way in my entire life.
    Keeping my blood sugar level between 4 and 5.5 almost all of skin problems go away which includes but not limited to 10 years old broken hand palm skin, bloody gums, skin inflammation on back of my head, red patch on the facial skin, less bloody shave etc.  Interestingly, if the after meal blood sugar level stays over 6 and around 8 for few days, then most these issues slowly begin to come back. This might explain why I had bloody stomach few years back. Introduction of more fat in my diet may have also helped in all of above.
    All of above is my personal experience so it may not be backed by any study.
    Please keep it up, you are The Doctor.

  • Anne

    5/17/2010 1:21:21 AM |

    Lindaharper - barley and spelt have gluten similar to wheat and need to be eliminated on a gluten free diet. A gluten free diet eliminates wheat, barley and rye and related grains.

    I have gluten intolerance and type 2 diabetes. I can keep my blood sugar in control by limiting carbs. I have not found any grain that will not raise my blood glucose to unacceptable levels. I guess I could eat tiny amount of grain, but why bother. I would rather get my few carbs from highly nutritious low carb veggies.

    Eliminating gluten gave me back my life. Eliminating grains in general further improved my health.

    A great site to read more about gluten is The Gluten File

  • Captain Mikee

    5/17/2010 2:41:49 PM |

    @Jim Purdy: Most breakfast cereals contain barley malt even if they don't have wheat. Barley also contains gluten.

    My family went through a couple months of substituting gluten-free grains before we decided it wasn't worth it and gave up all grains. Gluten-free substitute foods can help you break the addiction, but in the long run I don't think they're very healthy. In fact, in terms of pure nutrition (ignoring the anti-nutrition) no grain can beat wheat. Everything else is worse.

  • Anonymous

    5/20/2010 1:45:25 AM |

    General Mills brand Rice Chex and Corn Chex have been reformulated to remove the barley malt, so they are now gluten-free.  Some (but not all) Erewhon rice crispy cereals are also gluten-free.

  • Aleck H Alexopoulos

    7/20/2010 11:14:29 AM |

    Very interesting information.
    I wonder if there is a compounded problem with fructose consumption.

    I personally believe that we haven't had the time to evolve
    and adjust to the high-carb diets characteristic of agricultural societies.

    Some people are more susceptible to problems of increased carbs, refined-carbs, sugars, and fructose. This susceptibility
    can take a long time to manifest itself. Its not just insulin-resistance, but growth hormone levels, HTA-axis, and other
    hormonal controls but also there
    is a growing realization of the effect of refined carbs and sugars on the inflammation process which suggests connections to atherosclerosis, neuronal damage, and even autoimmune diseases.

    Last note:
    I find it very striking that cancer cells have such a "craving" for sugars that they represent the only cells - other than hepatocytes - that will readily uptake fructose from the plasma.

    Just my thoughts.

    Aleck H Alexopoulos

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