posted on Dec, 17 2013 @ 12:06 AM
In 30+ years of typing up medical histories, I have NEVER, NEVER, EVER, had a doctor dictate that he asked a patient what their diet was.
Think about that. No documentation ever of a critical component of a patient's health care, their diet, not even in diabetics.
The truth is, all docs think everybody eats just like them, unless the patient is an obvious heavy drinker or something. They think everyone has the
same tastes, and pocketbook, and maybe a loving wife at home cooking dinner every night (for all the guys out of residency and now firmly established
Learn how to read those medical studies, and you'll always find the caveat that makes them so simplistic as to be useless; in this it was "well
nourished"; because of course if you've got plenty of vitamins in your food, the extra won't do much.
Somebody made two year's pay and got their Master's or Ph.D with that little buncha bogus-ness.
I second the info about Vitamin C, it's amazing stuff and nobody gets enough anymore without supplementation unless you're eating a diet very high
in LOCAL fruits (time spent in shipping lowers it), local veggies, and especially peppers and curries.
We evolved eating raw meat that was saturated with Vitamin C from the prey's own system. It's only really been lately that we cook everything so
much. Cooking destroys C.
Also, Mendel, the plant geneticist, spent a lot of his lifetime breeding the 'bitter' out of fruits and vegetables. Turns out the 'bitter' was
Vitamin B17, or Laetrile, which you need to fight cancer. Don't tell the ACS, they think B17 is poisonous even though it's in over 1200 common
fruits and vegetables; just not as much as there was 100 years ago because of this genetic tampering. Ask yourself when the cancer rates started
spiking...when cooking the way gramma cooked ceased and everything became pre-packaged and mostly sweet.