Facts About Obesity In USA. Realities, Causes, Effects And Solutions.
A report, titled, F as in Fat: How Obesity Threatens America’s Future 2012, has analyses that provides a state by state forecast for adult obesity rates. It also features the most likely result as increased disease rates and health care costs.
The report notes that by 2030, 13 states could have rates of adult obesity above 60%. Thirty nine states could have rates over 50%, and all states could have obesity rates over 44%.
The report states that if obesity rates in states rise as anticipated, the number of serious diseases suffered by Americans could soar. These include type 2 diabetes, heart disease, stroke, hypertension and arthritis. (You can find complete details about each state’s percentage of obesity at: http://onlinemphdegree.net/top-10-most-obesity-ridden-states-of-the-future/)
The conventional view has been that obesity is either the result of “bad genetics” or poor lifestyle choices combined with a certain amount of laziness or lack of willpower. But the fact that obesity rates 50-60 years ago were only one-third of what they are today is a potent clue that genetics are not to blame.
Although there may be various causal factors for obesity, like energetic stressors, emotional trauma, mental stressors, structural imbalance, hormonal imbalance, infectious foci, electromagnetic stress, chemical toxicity, food sensitivity, heavy metals, pathogens, environmental sensitivity, etc.,it always comes down to one, big common factor: toxic food everywhere.
Effects of “modern food”
(Weston) Price eventually came to see the problem of diet and health as a problem of ecological dysfunction. By breaking the links among local soils, local foods, and local peoples, the industrial food system disrupted the circular flow of nutrients through the food chain. Whatever the advantages of the new industrial system, it could no longer meet the bio-chemical requirements of the human body, which, not having had time to adapt, was failing in new ways. (Michael Pollan)
Throughout our existence as humans, our genes have shown they are highly adaptable to the available food supply and a wide variety of diets. Our genes gradually adapted to new ways of eating and we continued to thrive. But humans ate whole foods, unprocessed, unaltered, which were found in Nature.
How about the new era of highly processed foods from the industrialized diet?
Convenience and cheap prices were enough to fool people into believing that chemical concoctions sold widely in stores today can actually pass as food. Just the fact it can be chewed, doesn’t mean it fulfills its purpose.
In humans sweet receptors evolved in ancestral environments poor in sugars and are thus not adapted to high concentrations of sweet compounds. The supranormal stimulation of these receptors by sugar rich diets generates a supranormal reward signal in the brain, with the potential to override self-control mechanisms and thus to lead to addiction. (Intense Sweetness Surpasses Cocaine Reward. Lenoir M. PLos ONE. 2007; 2(8):e698)
There are many solutions now to ditch sugary diets, some including getting some expert help and educating yourself on the matter, to help you understand the process and what this is doing to your health and how it affects the quality of your life. To start, try this experiment: don’t eat any kind of sugar for a week (some low glycemic grains and low starches are allowed). Don’t eat fruits, honey, jams, candy, desserts, don’t drink any soda or juices. If you feel withdrawal symptoms (irritability, shakiness, mood swings, dizziness, constant thoughts about sugar,etc) then you ought to know it’s high time to revise your diet.
Wheat triggers a cycle of insulin driven satiety and hunger, paralleled by the ups and downs of euphoria and withdrawal, distortions in neurological function, and addictive effects, all leading to fat deposition. (William Davis, MD)
Either wheat itself, the way it is processed, the way we mix it with other foods, or our sensitivity to it has changed over time. The addictive characteristics of modern, hybridized wheat expressed through uncontrollable cravings and “obsessions” are generated by substances with a narcotic effect – opioids contained in wheat. They don’t have anything to do with the gluten in this grain, but with the exorphins, a specific class of opioid peptides, resulted after digestion of wheat. Ancient wheat like Einkorn doesn’t generate the same problems.
In 1970 food technology, huge crop subsidies for corn and industrialization made it possible to manufacture inexpensive high fructose corn syrup. Today, HFCS is added to thousands of fast foods and beverages such as soft drinks.
One reason why HFCS raises a health alarm is that your brain doesn’t recognize it as food or that it has calories, although it is, indeed, calorie dense. Instead, your brain thinks you’re under eating and starving; to compensate it signals you to keep eating. And this dangerous chemical is found now in almost all processed foods which are considered a staple of most Americans’ diet. The outcome is obvious and obesity is just the beginning of a long list of health complaints.
Genetic engineering creates widespread genetic mutations in hundreds of thousands of locations throughout the genome! Food that’s made in the lab and was not meant to be recognized by your cells will eventually build up as toxic material in your body. What’s the worse that can happen? It starts withdigestive problems, obesity, lowered immunity and eventually tumors and cancer.
With the advent of the Industrial Revolution and the processing of omega 6-rich vegetable oils- such as corn, soybean, canola and safflower oils- that are so abundant in our diet today – the balanced ratio of omega 6 and omega 3 fatty acids on which our human genome thrived for hundreds of thousands of years changed drastically. These days, it is estimated that we eat one-tenth of the amount of omega 3 fatty acids required for normal functioning. This is why a high percentage of our modern population is susceptible to food-related health conditions like heart disease, cancer, insulin resistance and diabetes, obesity, arthritis and other inflammatory conditions.
Excessive weight gain and the inability to lose weight is a cellular issue – one involving inflammation, the cell membrane, anti-oxidants and… methylation!
It is estimated that 49% of the general population has an under methylation gene defect. They cannot detoxify well. More than any other molecule, methyl groups are involved in the healthy function of the body’s life processes, and more than any other molecule, the lack of methyl groups for methylation is involved in chronic, degenerative diseases, autoimmune concerns, hormonal processes and neurotransmitter balances.
The onslaught of cellular damage has only increased in the past ten years. The toxic environment damages cellular function deep within the cell’s epigenetics. Ionizing (x-rays, mammograms) and non-ionizing (cell phones, airport scanners) radiation damage DNA. Genetically modified food damage DNA more and more every day as Round Up Ready genetically modified (GMO) toxins are being incorporated into infants DNA around the world.
Poor nutrition along with stress, free radical damage, lack of vitamin B 12 and folic acid and exposure to environmental toxins all damage methyl groups. Methyl groups also decline with the aging processes.
Real Solutions To Stop The Weight Gain Process.
Why are Americans struggling here? Because the mainstream dietary guidelines actually promote obesity and prevent optimal health by restricting critical nutrients. There is no way you can find health in the supermarket, where toxic, highly processed food is so widely available. So what is the alternative? The alternative should meet the following criteria:
- It’s grown without pesticides and chemical fertilizers
- It’s not genetically engineered
- It contains no added growth hormones, antibiotics, or other drugs
- It does not contain any artificial ingredients, including chemical preservatives
- It did not come from a concentrated animal feeding operation (CAFO)
- It is grown with the laws of nature in mind (meaning animals are fed their native diets, not a mix of grains and animal byproducts, and have free-range access to the outdoors)
- It is grown in a sustainable way (using minimal amounts of water, protecting the soil from burnout, and turning animal wastes into natural fertilizers instead of environmental pollutants)
How About Weight Loss Programs?
If we were all the same, then why don’t the same diets and remedies work with all conditions, on all people?
We are all unique on a biochemical level as we are in our fingerprints. Biochemical individuality is responsible for the fact that nutrients behave differently in different metabolisms. William Wolcott, founder of the Healthexcel System of Metabolic Typing® explains :
“Fat doesn’t make you fat. Protein doesn’t make you fat. Carbohydrates don’t make you fat. And even calories per se don’t make you fat. But what does make you fat is the inability to properly metabolize, or convert to energy, carbs, proteins, fats and calories. Eat the right foods for your metabolism and eat the right ratios of macronutrients (proteins, fats, carbs) and you’ll be giving your body the right kind of fuel for your engines of metabolism.”
Being overweight is just like any other health complaint–a symptom of imbalance and inefficiency. And the only true weight loss program is the one that restores health, by giving the body everything that it needs, and by eradicating underlying stressors or blocking factors. Only by getting to the true cause can you obtain true weight loss. Any “weight loss” outside of that, will be temporary and no different than taking an aspirin for a headache or an antihistamine for a histadelic allergy.
Shanahan, Catherine. Deep Nutrition
Tips, Jack. Methylation: The Molecule That Unlocks The Body’s Healing Response
David, William. Wheat Belly
Intense Sweetness Surpasses Cocaine Reward. Lenoir M. PLos ONE. 2007; 2(8):e698