Soil Health

[I hope you will visit Dr. Foster’s website and download his books. The management would appreciate a small donation to help defray expenses, but don’t hold back! —DrP.]

Dr. Harold Foster was able to establish little known links between human health and disease and the environment. He was able to make such associations with the aid of a great deal of original research, which demonstrates clearly that location frequently plays a crucial role in disease incidence and mortality. This appears true of a wide variety of diseases and disorders, including cancer, heart disease, AIDS, Alzheimer’s, stroke and diabetes mellitus. Dr. Foster examined the possible links between disease and natural and man-made environmental factors by identifying the medical significance of climate, geology, geochemistry (including bulk and trace elements) and soils. These factors, together with genetic, lifestyle and medical variables are combined to support the ‘health field concept’ of disease.

His pioneering work is used today through the Harold Foster Foundation to identify the key causal variables in disorders as different as breast cancer, Alzheimer’s disease, Parkinson’s disease, multiple sclerosis and schizophrenia. The Foundation educates our partners on how to modify their environment in order to reduce the incidence of disease and that a geographical perspective may often even assist in treatment.

The Harold Foster Foundation will continue the pioneering work of medical geography. The Foundation provides the knowledge essential for students, researchers and teachers in traditional, complimentary and alternative medicine and everyone concerned with the relationship between health and the environment. Dr. Harold Foster examined the links between disease and natural and man-made environmental factors, addressing the medical significance of climate, geology, geochemistry, and soils, along with genetic, lifestyle, and medical variables.

Dr. Foster’s flagship product is called Replenish+ and can be found via his website. I have no financial interest in Dr. Foster’s products but I do wish to see his ideas widely disseminated, especially among narrow-minded Geographers who need an airing-out. —DrP.

Submitted on 2012/06/20 at 5:36 pm | In reply to Brett Morson.

Dear Brett,

If I understand you correctly, you are asking if my thesis has been peer reviewed (in academic terminology). Is that right?

If so, my response is that I have consulted my peers and they are reluctant to review the material inasmuch as it flies in the face of their professional certainty. When Dr. Denis Burkitt reported that 12 disease entities were resolved by the simple addition of soluble fibre to the diet, he was accused of insulting his learned colleagues who insisted that such a nostrum was impossible! They could not imagine a world where the prescription for diverticulitis would be, “add extra bran to your oatmeal every morning and call me in two weeks…” Similarly, in recent experience with gastric bypass surgery, several distinct disease entities have been resolved in very short order. What is the effect of this surgery? The patient ends up with considerably less food being absorbed into his system. In other words, a surgical version of dietary restriction (as proposed by Prof Roy Walford of UCLA) works!

In another situation that bears on this question, an Australian Public Health M.D. named Archie Kalokerinos was called as an expert witness in a battered child case. He had discovered that cot death often follows vaccination when the child is deficient in vitamins, especially vitamin C. By prescribing vitamins to expectant mothers and then to newborns, the rate of cot deaths in his practice dropped virtually to zero. When he offered his testimony to the court as an expert witness, he was challenged by the county prosecutor and his testimony refused because the medical profession, admittedly, didn’t accept Dr. Kalokerinos’ findings and refused to acknowledge that he had saved scores if not 100′s of lives. In short, how could he represent himself as “an expert” when none of his colleagues agreed with him? Fortunately, the weight of evidence finally proved that the battered child had been suffering from undiagnosed latent scurvy and hadn’t been battered at all! Has this changed the attitude of the profession? Hardly.

Anyway, thanks for your interest; I hope I addressed what you were driving at, but if not, get back to me and I’ll try again.
Yours in crystal clarity,


A Man of Hunza http://www.journeytoforever.org/farm_library/Wrench_WoH/WoHToC.html

Food for Thought: NIA’s Mark P. Mattson on Neurodegeneration

The Benefits of Table Sugar [sucrose] and HFCS [corn sugar]

On Jun 8, 2012, at 10:40 AM, Professor Marvel wrote:

DrP. There must be some benefit to the sucrose when you need rapid energy and can get the calories from it. It seems to me that if you are burning up the energy, that it cannot be totally a poison. [Professor] Marvel

AskDrPangloss June 8, 2012 2:18 PM

Dear Prof Marvel,

There certainly is a value to cane, beet and corn sugar…it generates huge fortunes for the dealers some of whom support well-known politicians in a very high style, indeed, according to Harper’s Magazine and other sources. When you add to that the old, well-established practice of using enslaved workers as field hands on the plantations to maximize revenues, you open up another can of worms. But, let’s save that one for later.

[Other sources] http://www.amazon.com/The-Sugar-Barons-Family-Corruption/dp/0802717446

There was a large distillery in Beverly, Mass in the 18th Century that produced more rum than any other locality in the world. It used sugar by-products from the Caribbean and The South to produce booze in barrels which were sent Out West to induce the Indians to give up their hereditary land and become degenerate bums, dependent on the charity of strangers. For some reason, this is glossed over in the Social Studies textbooks. After the same fashion, try and find out anything about hemp textiles from 1600 to 1937 (when hemp was cleverly banned with a Federal tax) in those same scholarly, complete and All-American textbooks. It kinda makes one suspect that the Information Management Professionals (IMPs) might potentially be fiddling with our education establishment, doesn’t it? Naaah…can’t be. Do I need to mention that N. Tesla was proscribed and purged from all science and physics textbooks by Professional Educators and that Maj. General Smedley Butler is never-ever mentioned anywhere at all? [Some Un-American agitator republished his book some years ago and it’s still hard to find today.] But I digress…

So, you can argue all you want with science, Professor, but you won’t win. Think of dietary sugar as a high-performance fuel additive not as a fuel. If you provide too high a proportion of additive in the fuel lines, you’ll soon burn out the engine. Scientists are perfectly well aware that the body has no trouble turning poached salmon and broccoli with hollandaise into blood sugar so why bump in sucrose and fructose to boot? As to “quick energy”, when was the last time you ran away from a sabre-toothed tiger? The strain of a sudden sprint on your system is dissipated after the crisis is over unless you are hopping-up your system day after day for a quick escape that rarely happens. Then the damage from rapid metabolism accumulates, especially in the scorbutic brain. Did you ever stop to wonder why oldsters go all foggy, especially the lifelong lovers of bran muffins? Brain burnout is largely due to advanced glycation end products, abnormal glycolysated proteins, tangles and amyloid and neuritic plaques in which sugars have an important role to play. Ask any biochemist. And, that’s only the beginning of the oxidative stress promoted by hyperglycemia. The IMPs can fiddle with the textbooks all they want but the scientists still manage to get their story out to the General Public.

As to the toxic effects, there are several. First and foremost, internal combustion [metabolism] creates free radicals and they tend to degrade tissue which must be repaired and the errant radicals neutralized. Sucrose is a disaccharide and needs to be broken down so it will be compatible with body chemistry; that process requires inputs from in vivo resources and a surfeit of sucrose consumes them inordinately. They must be replaced or other reactions will go short and so incomplete reactions proliferate into a cascade because the body is trying to deal with all the sugar. The B vitamins are also depleted in the metabolic process that converts table sugar into energy and structures. It’s a war and there are always casualties due to short supplies. Ask your assistant to obtain a copy of this poster from Roche [link below]…it’s free. It shows how sugars and other items are incorporated into the chemistry of the body. If you don’t want to bother ordering one, there’s an online version that works o.k. but it’s no good for lectures. Too fussy.

ExPASy – Biochemical Pathways

The Biochemical Pathway posters are available as paper copy from Roche. Please do NOT email ExPASy staff with enquiries on this subject. … You can also access the individual images by clicking in a reduced image of an entire section of the wall chart.
Metabolic Pathways Poster/Chart

Remember that Saccharopleonectic™ Theory posits that about half the available blood sugar was continuously converted into vitamin C in the original human design. Now 100% of the blood sugar is available for quick energy, adipose tissue formation, oxidative stressing and hyper-charging the brain which prefers ketone bodies for its metabolic functions. Have you really read my book?



Rum’s in the family » Business » SalemNews.com, Salem, MA

… Andrew Cabot, a merchant and privateer who lived 1750 to 1791, rolled barrels of molasses off sailing ships down the pier to his Beverly rum distillery. … “In the 1700s, The Massachusetts Bay Colony was the biggest producer of rum (in the world).” … in information technology and taught second grade, lives in Boston. www.salemnews.com/business/x740877129/Rums-in-the-family

Ketone bodies – Wikipedia, the free encyclopedia

Ketone bodies are three water-soluble compounds that are produced as by-products when fatty acids are broken down for energy in the liver. Two of the three are used as a source of energy in the heart and brain while the third is a waste product excreted from the body. In the brain, they are a … en.wikipedia.org/wiki/Ketone_bodies

I hope you are well and the family is still cooperating,


x ________________________________\+++/______________________________ x

Dear Prof Marvel,

No, I didn’t write the discussion [below] but I heard the author deliver a lecture at a conference and talked to her afterwards. Her analysis is very clever and touches on many of the endocrine issues but, did you see any mention of the seminal work of Prof Wells back in ’95? She refers to vitamin C only as an adjuvant to tryptophan conversion and that’s it! No mention of its role in preventing insulin ‘spikes and crashes’ and the subsequent heavy cravings for ‘something cold’ (a milkshake, maybe, or a half gallon of ice cream?).

By excluding pertinent details, she gives a misleading picture of the problem and makes it seem like there are plenty of people who can eat a rowboatload of sugar without adverse effects. Of course, most will say, “It doesn’t affect me that way…” Otherwise, it is, as you say, a perfect explanation.

She does make one really salient point and that is that sugar isn’t simply craved because it brings comfort and feelings of home and childhood, rather, there are biochemical triggers that encourage Saccharonexia™ (sugar greed). Do you recall when you said you believed that young sailors took up smoking because it was ‘cool’ and made them feel like ‘grown-ups’. While that is certainly a widely-held belief, taken as much on faith as science, it is far from the whole story. Cigarets are comprised of sugar, tobacco phyto-chemicals (nicotine etc.) and up to 600 other ingredients reported to the FTC by the cigaret manufacturers*. These chemicals have a profound effect on an endocrine system made flaccid by faulty food and sub-clinical scurvy at home, during childhood while mommy is rustling up some pork belly an’ grits on the O’Keefe and Merritt. When a sailor smokes a cigaret (once he gets the coughing under control by not hot-boxing the fag) the feeling is quite euphoric and pleasant. His endocrine system is getting a charge of stimulation and waking up from a slumber of many years. Hot-dog! If you don’t believe me, buy some NICORETTES® and suck on one; as a non-smoker, you’ll get an immediate feeling of well-being. If you chew vigorously and swallow frequently, it might make you sick, so be careful if you decide to prove me wrong. Give the rest of the box to the wool-gatherers.

* http://www.legacy.library.ucsf.edu/documentStore/r/e/b/reb62c00/Sreb62c00.pdf

Best wishes and happy sailing…

P.S. A whole generation lost its teeth and needed dentures. It was the Hungry Generation who got penny candy when there was no food in the house. Things improved when they discovered cigarets.

BONUS: Success is a mind game; follow the rules, go forth, and shine brilliantly. Sugar doesn’t help, it hinders. http://www.youtube.com/watch?v=YyBk55G7Keo http://www.youtube.com/watch?v=YyBk55G7Keo


Who wrote the longer discussion [below]? Was it you, Doctor? It is fairly well a perfect answer.

On 6/6/2012 5:56 PM, AskDrPangloss wrote:
> Dear Prof Marvel,
> The science has now become a deluge and it is still being ignored by board certified geriatricians. Is the situation hopeless? Not to me it’s not. I am delighted to see that serious professionals are studying Saccharopleonexia™ even if it is the affliction that has (as yet) no [official] name.

> Do sugar cravings have you by the neck?
> Insulin resistance
> Marcelle Pick, OB/GYN NP
> Most women I talk with at the clinic and in my personal life have experienced sugar cravings, no matter what time of year — or time of the month. Whether it’s having a taste for something sweet after dinner each night or speeding to your local supermarket for the biggest bag of Swedish Fish you can buy, I know craving sugar can be a powerful urge. And the disappointing truth is that once we start to include sugar into our daily routine, it becomes more and more difficult to stop.
> As humans we’ve evolved to appreciate the instant energy sugar provides us, but food is a highly emotional topic, especially when it comes to sweets. We often associate sweet foods with love and acceptance, and scientists have looked at our brain chemistry to understand how food can directly affect our “feel-good” neurotransmitters like serotonin. There are many other physical causes for sugar cravings, too, like hormonal fluctuations, intestinal yeast, and stress, to name a few.
> Pre-tox before you party
> Sugary treats are almost always available at parties and special events, as well as other celebratory hazards that can disrupt even the healthiest lifestyle. If you’re planning to celebrate, there are some simple steps to take before you indulge to help pre-tox your system, and keep you feeling energetic and healthy. To see Marcelle’s favorite four “pre-tox” tips,
> please click here1.
> Sadly, we’ve been told for far too long that indulging in sweets is connected with a lack of [will power] or some other character flaw. This is just not true! Craving sugar is not simply about willpower, nor is it simply about emotions. There may be several underlying physiologic causes feeding your desire for sugar, and it may take some perspective and investigation to get to the bottom of it. Let’s take a closer look at what might be behind your sugar cravings and how you can develop a healthy, loving relationship with sweets.
> Why does sugar feel so good?
> There is so much contributing to the positive feelings we associate with sugar. For many of us, the smell of homemade cookies or a cake fresh out of the oven reminds us of our childhoods, evoking fond memories of past holidays, birthdays, or special occasions. Others remember being rewarded with candy or other sugary delights when they did something “good.”
> These positive associations are deeply ingrained in our brains. I once had a patient named Jillian who broke down into tears when I suggested she cut sugar from her diet for a week — it was as if I was taking away her most intimate friend! But the more research I did, the more it made sense. Our brains “reward” us by releasing serotonin and beta-endorphins when we eat sugar or other refined carbohydrates that are easily converted to glucose (the simplest sugar). The release of these mood-enhancing neurotransmitters explains in part why Jillian and many other patients of mine feel such an intense emotional connection to sugar.
> Let’s look at serotonin. Serotonin has many responsibilities in our bodies, but overall, it is best known as the neurotransmitter that makes us feel good. Neurotransmitters act by sending messages from the nervous system to the rest of the body, and serotonin levels are what several antidepressants manipulate to improve mood and anxiety. Made from the essential amino acid tryptophan, serotonin’s roots are in protein. So what does sugar have to do with it? The reason sugar can lead to increased serotonin in the brain has to do with insulin. I’ll explain this in more detail below, but the bottom line is that we need insulin to help tryptophan get into the brain so it can produce serotonin. And sugar — or any carbohydrate for that matter — causes us to release insulin. Refined carbohydrates, such as sugar, white bread, pasta and white rice, lead to a more intense insulin surge than do complex carbohydrates like vegetables and whole grains.
> Beta-endorphin is another neurotransmitter we release when eating sweets or refined carbohydrates. This is the neurotransmitter typically associated with a “runner’s high” because it acts as a natural painkiller, produces a sense of well-being, increases self-esteem, and settles anxiety. Our brains naturally release beta-endorphin when we are in any kind of physical pain — and when we eat sugar.
> It’s no wonder sugar feels so good! Physiologically, sugar “feeds” our brains with two neurotransmitters that send positive messages to the rest of the body. The problem is that the lift we experience after a can of soda, a bowl of noodles, or a chocolate chip cookie doesn’t last very long, and eating these foods, especially without combining them with some protein, can set us up for cyclical cravings. We will find ourselves wanting more and more.
> Is sugar addictive?
> So many of my patients ask whether sugar is truly addicting, but the answer differs depending on the individual. Sugar certainly can be addictive, but this is more of a problem for some women than others, because we all have different levels of neurotransmitters and receptors in our brains. These levels vary and change over time depending upon our genetics and lifestyle — what we eat, drink and feel; where we are hormonally; whether we exercise; how well we sleep; and so on. Some practitioners believe that a portion of the population is “sugar-sensitive.” These individuals may be operating with naturally lower levels of serotonin and beta-endorphin, leaving them more vulnerable to sugar cravings.
> Any time the body is running low on a neurotransmitter, the brain tries to catch up by opening up more receptors for this neurotransmitter, essentially to increase the odds of a connection. You can think of it in terms of supply and demand: when there’s less of something available, the demand for it goes up. With so many open receptors, if a sugar-sensitive person does have sugar, alcohol, or anything that causes a release of serotonin or beta-endorphin, it intensifies the resulting sugar “high.” This in turn can lead to more cravings.
> Some of my patients have experienced withdrawal symptoms when they stop eating sugar. This makes sense because when we’re eating large amounts of sugar at regular intervals, the brain becomes accustomed to frequent beta-endorphin bursts, and when we take them away, it naturally wants more. This, like withdrawal from a caffeine habit or drug addiction, can lead to headaches, shakiness, nausea, fatigue, and even depression.
> Your body needs carbohydrates
> It may be tempting for women who feel they have a problem with sugar to simply cut out all carbohydrates. But an all-or-nothing approach just isn’t healthy — it takes all four food groups to regulate insulin and quell sugar cravings. Here is an explanation for why.
> Whenever we eat foods that contain complex carbohydrates, our bodies convert them into a simple sugar known as glucose. Glucose is the main source of fuel for our cells. The brain in particular cannot use any other source of energy (like fat or protein) aside from glucose, so it is absolutely essential to eat carbohydrates.
> As I mentioned earlier, carbohydrates are also important in helping tryptophan get into the brain to be converted to serotonin. When we eat food containing protein, the body breaks it down into subcomponent amino acids — one of which is tryptophan.
> Key nutrients to enhance your serotonin production
> Vitamin C. Among other important duties, vitamin C helps to convert tryptophan (from the food you eat) into serotonin.
> B-complex vitamins. This group of vitamins is helpful in metabolizing carbohydrates for the body to use. Niacin in particular is essential in converting tryptophan to serotonin.
> Zinc. Zinc aids insulin in doing its job and generally helps with digestion.
> The tryptophan molecule is relatively small compared to other amino acids. Those larger amino acids can block tryptophan’s path across the tightly-regulated barrier between the blood and the brain. When carbohydrates are consumed and insulin is released, insulin pairs up with larger amino acids to help build muscle, leaving tryptophan a clearer path to cross into the brain. And there are important micronutrients, such as vitamin C, the B vitamins, and zinc (see box at right), that can help with the conversion from tryptophan to serotonin.
> What’s interesting is that Mother Nature did not provide our bodies with the information to distinguish between man-made sugars and natural sugars. Instead, this information is available to us in everything else that surrounds natural sugars — in the antioxidant-rich skins of grapes and apples, for example, or the fiber and protein-rich germ of whole grains.
> Therefore, eating any kind of sweet or refined carbohydrate will satisfy the brain and increase serotonin — but it won’t trigger the signals that tell our brain we’ve had enough, that we are now fully sated. The more refined a food is, the more it’s been stripped of this natural, information-rich fibers, fats, proteins, vitamins, and antioxidants.
> The carbohydrates in white flours, white rice, white sugar, and the majority of pastas and breakfast cereals are all highly refined, so it takes less time for the body to break them down, therefore leading to a quicker response all around. This may sound good, but in the long run, quick spikes in insulin and glucose can damage your metabolism and lead to insulin resistance and more cravings. There are so many delicious complex carbohydrates to choose from that will gently increase blood sugar and insulin. For more information, see our carbohydrate spectrum page.
> Possible causes for sugar cravings
> As I mentioned earlier, sugar cravings often have many facets. Because eating is so intimately connected with our biochemistry and our emotions, we “digest” sugar on many levels. You may notice there’s a pattern to when you crave sugar — for so many of my patients it is cyclical, occurring nightly after a stressful day at work, monthly just before their periods, or seasonally when the days grow short. For others, sugar binges may be connected to the kinds of foods they have already eaten that day, or with a daily ritual. Here are some of the common causes for sugar cravings I see at the clinic:
> Hormonal fluctuations. Just before menstruation, when estrogen is low and progesterone is on its way down, beta-endorphin levels are at their lowest. These cyclical hormonal and neurotransmitter fluctuations may explain why many women who experience PMS also have cravings — and the accompanying serotonin–endorphin bursts that high-sugar foods can provide.
> Stress. Any stressful situation can lead to less than optimal eating habits. Stress itself increases cortisol levels, which initially dampen hunger. Once the stress has abated, our hormones of hunger ramp up — “Refuel!” the body cries. This can lead many women with stressful jobs and lifestyles to a pattern of nighttime cravings, over-eating, and unwanted weight gain. Over time, chronic stress can lead to adrenal imbalance, eventually resulting in extreme exhaustion. So many women I see have reached a state of adrenal imbalance, and find the only way to get through the day is by drinking lots of caffeine and consuming sugar for quick energy bursts. But this only sets them up for further cravings and more energy depletion. There are lots of simple ways to support your adrenal health by what and how you eat. For more information, see our article on eating for your adrenal glands.
> Insulin resistance. When you are resistant to insulin (which can happen as a result of a long-term diet high in refined carbohydrates and low in micronutrients), glucose is not able to enter your cells and ends up staying in your blood as a result. This means your cells are starved for the fuel they need to operate, and signals are therefore sent to your brain to increase insulin. This results in cravings for sugar because even though you may be eating enough, your cells aren’t able to access the food. For more information, see our article on preventing type 2 diabetes and metabolic syndrome.
> Food sensitivities. Food sensitivities are often the result of a situation known as “leaky gut,” where partially digested food particles can make their way into the bloodstream through a damaged, inflamed mucosal lining in the digestive tract. The body regards these food particles as foreign antigens and mounts an immune response by sending antibodies. Combined antibodies and antigens in your bloodstream, known as immune complexes, can lead to intense cravings. Gluten may be at the root of this type of sugar craving because it is often combined with sugar in the foods we eat, and so women think they’re craving sugar when really they might be craving gluten.
> Intestinal yeast or systemic candidiasis. Yeast thrives on sugar (a connection easy to make when you look at the Latin name for this group of organisms — Saccharomycotina — or “sugar fungi”). If your intestinal (and vaginal) bacteria are out of balance, they are less likely to keep yeasts like Candida in check. An overgrowth of yeast in the intestine or system-wide can lead to increased cravings for sugar. You can help keep these organisms — and cravings — in check by taking a high-quality probiotic2 that includes a competitive yeast, like the one we offer in our Personal Program.
> Excess acid-forming foods. Some women I talk with notice that after eating a lot of red meat, their cravings for sugar increase. Red meat is high in a pro-inflammatory molecule called arachidonic acid. Eating a lot of meat tends to upregulate the oxidative–inflammatory cascade in our bodies. If left unchecked, this inflammatory condition can become chronic and cause abnormal glucose metabolism, ultimately leading to insulin resistance. Choosing anti-inflammatory foods high in omega-3 fatty acids, as well as those that are alkalizing and antioxidant-rich, such as fruits and vegetables, can offset the metabolic damage and the cravings associated with this dynamic.
> A lack of sweetness in your life. As I mentioned before, many things in life can affect our serotonin and beta-endorphin levels — exercise, balanced nutrition, rewarding work, a positive relationship, even a sunny day. The joy we find in our lives speaks to our biochemistry. So when we are lacking positive energy and happiness, it’s not surprising that we seek to fill that void with sugar.

The foregoing is part of a longer article written to promote women’s health and prosperity. If you wish to read the rest of it, please follow this link:
> http://www.womentowomen.com/insulinresistance/sugarcravings.aspx

[Marcelle Pick, OB/GYN NP, has produced a wonderful website, full of wisdom, experience and useful information. One of these days, she will pick up on Saccharopleonexia™ and we’ll know the Day of redemption (Dr) is near. —Ed.]

. ___________________________o)!(o___________________________ .

My Dear Prof Marvel,

Don’t read the whole thing, it could take hours what with the links and all that. [Like Geo. Washington] you just don’t have the time. Read what Syamala D. Hari has to say and you’ll get the drift well enough.

Good hunting,

LINK: http://neuroquantology.com/index.php/journal/search/advancedResults?subject=brain

Quote The International Conservative Uniformitarian Paradigm (I.C.U.P.):

“Fear not, the people may be deluded for a moment, but cannot be corrupted.”
—Andrew Jackson

We live in a medical dictatorship! —Charlotte Gerson

29. I’ve always felt that a person’s intelligence is directly
reflected by the number of conflicting points of view he
can entertain simultaneously on the same topic. —Lisa Alther.

He [La Follette] quoted a remark by the notorious Boss Tweed of New York: “You may elect whatever candidates you please to office, if you will but allow me to select the slate.”

On the other hand, it must be admitted that simplicity in most things is attained by a circuitous route through all manner of complications. —B.J.S. Cahill

“When you’re taking flak, you must be over the target.” —Jim Robinson

©2011-2012 Director AskDrPangloss Research Dep’t
Imitators will be ridiculed if not reviled and that is how we keep the balance.
You can identify Genuine AskDrPangloss Material because there are no ads, just occasional preferences.

7 thoughts on “TAKE YOUR TIME

  1. My Quick Google Search: Serotonin levels may be increased by supplement of tryptophan. However, increasing foods rich in tryptophan (eg, meats, proteins) do not increase serotonin levels, due to competition with other amino acids. What is required to increase serotonin production is an increase in the ratio of tryptophan to phenylalanine and leucine. Fruits with a good ratio include dates, papaya and banana. Foods with a lower ratio inhibit the production of serotonin. These include whole wheat and whole rye bread. Much research has indicated that vigorous aerobic exercise improves mood, believed to be facilitated by an increase in serotonin levels. Research also suggests that eating a diet rich in whole grains and low in protein will increase serotonin by secreting insulin, which helps in amino acid competition. However, increasing insulin for a long period of time can sometimes trigger insulin resistance, which is related to obesity, type 2 diabetes, and lower serotonin levels. It is also believed that muscles use many of the amino acids except tryptophan, allowing men to have more serotonin than women. Bright light therapy is another popular method which prevents the conversion of serotonin to melatonin.A similar effect is obtained by spending more time outdoors in sunlight. Recently, acupuncture has been shown to stimulate the release of serotonin levels in lab animals.

    • Dear Robert,

      Thanks for the report. If you search my site for serotonin, you will find a discussion of the role of fruits in metabolizing it. It seems that it’s the vitamin C in the fruit that does the trick. Nature had a plan when tryptophan, fibre and fructose were assembled into the mighty banana. The exact biochemical process is known and can be found on the web. The problem with getting one’s vitamin C from fruits is that one also gets a slug of fructose which tends to build up the adipose tissue, alright if you’re a bear larding up for hibernation but problematical when you’re trying to get into those old jeans easily.

      Exercise is fun and we’re built for it and the reason it feels so good is so that we’ll do it, like making babies. That said, if you eat and produce less sugar, you’ll have less of it to run off and can spend more time socializing. I think we ought to bring back the boombox so we can all dance together…earbuds isolate.

      Prof Margaret Schoeninger of UCSD discusses these matters on UCSD TV and after a slow start, her lecture on Homo sapiens muncher gets really interesting. Take your time. I can tell you’re interested in the subject and have given it much thought.

      Best wishes and good times,


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