About Sayer Ji

Sayer Ji is founder of Greenmedinfo.com, a reviewer at the International Journal of Human Nutrition and Functional Medicine, Co-founder and CEO of Systome Biomed, Vice Chairman of the Board of the National Health Federation, Steering Committee Member of the Global Non-GMO Foundation.

Is the Cure for Diabetes a Humble Root?

Billions are spent annually and still there is no conventional cure for diabetes. Or is there a cheap, safe and freely available solution already growing beneath our feet?   Diabetes is a very big business, representing tens of billion of dollars in pharmaceutical drug sales annually. Tragically, while the number of diabetes diagnoses continue to expand globally the drugs themselves, including recombinant (GMO produced) insulin, appear to actually increase mortality. Upton Sinclair nailed the problem on its head when he stated: “It is difficult to get a man to understand something, when his salary depends on his not understanding it.” In other words, the resistance within the conventional medical system against finding both the causes and the cures for the diabetes epidemic is institutional,  and economically-motivated, which is to say fundamentally unethical. This happens to be why alternative health sites like GreenMedInfo.com continue to enjoy expanding popularity around the world. There is no shortage of research on natural solutions to both type 1 and type 2 diabetes, but with the mainstream media’s primary funding coming from Big Pharma, the storylines either completely ignore or are pitted against the natural solutions we regularly report on. Back in 2014, for instance, we reported on a truly groundbreaking finding published in the American Diabetes Association’s very own journal, Diabetes Care, which found a turmeric extract (curcumin) was 100% effective in preventing the progression from pre-diabetes to diabetes (type 2). Obviously, turmeric possesses a wide range of side benefits, making this finding all the more promising for those under conventional care. Clearly, if these spectacular results had been obtained through an FDA approved drug instead of a plant that grows freely, it would have made global headlines as one of the greatest achievements of modern pharmaceutical medicine history. Fortunately, it appears that academic interest in turmeric and diabetes is picking up. A recent report, focused on the work of an Indian scientist, Professor Manohar Garg, working out o the University of Newcastle’s Nutraceuticals Research Group, suggests that turmeric’s anti-diabetic properties are related to its well known anti-inflammatory properties. Professor Garg is presently designing a clinical trial that will look at this connection in depth: “The root cause of type 2 diabetes is systemic inflammation, which impacts insulin secretion and function” Professor Garg explains. “We want to nip the inflammation in the bud.” Professor Garg is leading a randomized, controlled trial that will test the effects of both turmeric and omega-3 fatty acids: “The anti-inflammatory mechanisms surrounding curcumin and omega-3 fats are different, so we want to test if they complement each other and have treatment synergies beyond their individual effects,” Professor Garg added. “Our thinking is that the combination is safe, free of any side- effects and may prove to be as effective as drugs used for management of diabetes”. Greenmedinfo.com already houses a wide range of studies on both turmeric and omega-3 fatty acid’s anti-inflammatory and anti-diabetic properties, along with extensive research on over 1700 other natural substances. You can view the anti-type 1 Diabetes research on turmeric here, and [...]

2018-10-25T16:50:13-07:00By |

Eating Modern Wheat Fuels Growth of Harmful Gut Bacteria, Study Suggests

Is eating wheat ruining your health?   Research indicates that the consumption of wheat contributes to the growth of pathogenic bacteria in our gut, adding to growing concern that wheat (which is often contaminated with Roundup herbicide) is one of the worst foods to consume for gut health.  A concerning study published in FEMS Microbiology Ecology titled, “Diversity of the cultivable human gut microbiome involved in gluten metabolism: isolation of microorganisms with potential interest for coeliac disease,” reveals something remarkable about the capabilities (and liabilities) of human gut bacteria (microbiome) when exposed to foods such as wheat. Some of the extremely hard to digest proteins in wheat colloquially known as “gluten” (there are actually over 23,000 identified in the wheat proteome and not just one problematic protein as widely believed) were found metabolizable through a 94 strains of bacterial species isolated from the human gut (via fecal sampling). This discovery is all the more interesting when you consider that, according to Alessio Fasano, the Medical Director for The University of Maryland’s Center for Celiac Research, the human genome does not possess the ability to produce enzymes capable of sufficiently breaking down gluten. As reported on TenderFoodie in interview: “We do not have the enzymes to break it [gluten] down. It all depends upon how well our intestinal walls close after we ingest it and how our immune system reacts to it.” The new study helps to fill the knowledge gap as to how humans are capable of dealing with wheat consumption at all, considering it did not play a role in the diets of non-Western peoples until very recently (perhaps only a few generations), and even in those who have consumed it for hundreds of generations, it is still on a biological scale of time a relatively new food in the human diet which was grain free for 99.999% of human evolution. As we have analyzed in a previous essay, The Dark Side of Wheat, the consumption of wheat is a relatively recent dietary practice, stretching back only 10,000 years – a nanosecond in biological time. We simply have not had time to genetically adapt to its consumption (at least not without experiencing over 200 empirically confirmed adverse health effects!). The new finding reported here shows that bacteria in our microbiome extend our ability to digest physiologically incompatible foods – or at least tolerate them to the degree that they don’t outright kill us. This may explain why there is such a wide variability in responses to gluten and why the health of our microbiome may play a — if not the — central role in determining our levels of susceptibility to its adverse effects. Another provocative finding of the study is that some of the strains capable of breaking down the more immunotoxic peptides in wheat, including the 33 amino acid long peptide known as 33-mer, are highly pathogenic, such as Clostridium botulinum – the bacteria that is capable of producing botulism. As we discussed in a previous article on Monsanto’s Roundup herbicide (glyphosate) contributing to the overgrowth [...]

2020-09-28T16:52:29-07:00By |

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