Podcasts about Pellagra

279. What if this ONE nutritional upgrade changes everything: An Interview with Sue Becker   Proverbs 14:12 NIV "There is a way that appears to be right, but in the end it leads to death."   *Transcription Below*   Sue Becker is a gifted speaker and teacher, with a passion to share principles of healthy living in an encouraging way.  She is the co-owner of The Bread Beckers and founder of the ministry, Real Bread Outreach, all dedicated to promoting whole grain nutrition. Sue has a degree in Food Science from UGA and is the author of The Essential Home-Ground Flour Book. Sue is a veteran home-schooling mom with 9 children and 15 grandchildren and 1 great-grandchild so far. She and her husband Brad, live in Canton, GA. Through her teaching, countless families have found improved health.   Sue's Instagram: @suebreadbeckers Sue's Website Sue's Podcast   Questions and Topics We Cover: Will you tell us about your professional background and share what led to a life-changing discovery?  In addition to helping us feel better, how can this swap also affect our weight? We are told gluten is the enemy, but you teach how wheat can actually be the cure, not the cause. . . Will you elaborate why even people who are sensitive to gluten can still enjoy this bread and experience greater health benefits because of it?   Related Episodes from The Savvy Sauce: 14 Simple Changes for Healthier Living with Leslie Sexton and Vasu Thorpe 26 Practical Tips to Eating Dinner Together as a Family with Blogger and Cookbook Co-Author, Rachel Tiemeyer 33 Pursuing Health with Functional Medicine Specialist, Dr. Jill Carnahan 129 Healthy Living with Dr. Tonya Khouri 205 Power of Movement with Alisa Keeton (Revelation Wellness) 212 School Series: Benefits of Homeschooling with Jodi Mockabee 256 Gut Health, Allergies, Inflammation and Proactive Solutions with Emily Macleod-Wolfe 261 Edible Theology with Kendall Vanderslice 270 Female Sex Hormones, Periods, and Perimenopause with Emily Macleod-Wolfe 275 Raising Healthy Kids: Free Tips with Emily Johnson   Connect with The Savvy Sauce on Facebook or Instagram or Our Website   Gospel Scripture: (all NIV) Romans 3:23 “for all have sinned and fall short of the glory of God,”   Romans 3:24 “and are justified freely by his grace through the redemption that came by Christ Jesus.”   Romans 3:25 (a) “God presented him as a sacrifice of atonement, through faith in his blood.”    Hebrews 9:22 (b) “without the shedding of blood there is no forgiveness.”    Romans 5:8 “But God demonstrates his own love for us in this: While we were still sinners, Christ died for us.”    Romans 5:11 “Not only is this so, but we also rejoice in God through our Lord Jesus Christ, through whom we have now received reconciliation.”    John 3:16 “For God so loved the world that he gave his one and only Son, that whoever believes in him shall not perish but have eternal life.”   Romans 10:9 “That if you confess with your mouth, “Jesus is Lord,” and believe in your heart that God raised him from the dead, you will be saved.”    Luke 15:10 says “In the same way, I tell you, there is rejoicing in the presence of the angels of God over one sinner who repents.”   Romans 8:1 “Therefore, there is now no condemnation for those who are in Christ Jesus”   Ephesians 1:13–14 “And you also were included in Christ when you heard the word of truth, the gospel of your salvation. Having believed, you were marked in him with a seal, the promised Holy Spirit, who is a deposit guaranteeing our inheritance until the redemption of those who are God's possession- to the praise of his glory.”   Ephesians 1:15–23 “For this reason, ever since I heard about your faith in the Lord Jesus and your love for all the saints, I have not stopped giving thanks for you, remembering you in my prayers. I keep asking that the God of our Lord Jesus Christ, the glorious Father, may give you the spirit of wisdom and revelation, so that you may know him better. I pray also that the eyes of your heart may be enlightened in order that you may know the hope to which he has called you, the riches of his glorious inheritance in the saints, and his incomparably great power for us who believe. That power is like the working of his mighty strength, which he exerted in Christ when he raised him from the dead and seated him at his right hand in the heavenly realms, far above all rule and authority, power and dominion, and every title that can be given, not only in the present age but also in the one to come. And God placed all things under his feet and appointed him to be head over everything for the church, which is his body, the fullness of him who fills everything in every way.”   Ephesians 2:8–10 “For it is by grace you have been saved, through faith – and this not from yourselves, it is the gift of God – not by works, so that no one can boast. For we are God‘s workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do.“   Ephesians 2:13 “But now in Christ Jesus you who once were far away have been brought near through the blood of Christ.“   Philippians 1:6 “being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus.”   *Transcription*   Music: (0:00 – 0:09)   Laura Dugger: (0:11 - 1:29) Welcome to The Savvy Sauce, where we have practical chats for intentional living. I'm your host, Laura Dugger, and I'm so glad you're here.   Have you heard about this one-of-a-kind experience, the Radiant Faith and Wellness event?   It's going to take place January 30th and 31st at the Cannery in Eureka. I hope you learn more or purchase your tickets on this website or check them out on Instagram at @radiantwellnessevent and make sure you stay tuned to find out what the code is so that you can purchase your discounted tickets.   Happy New Year everyone! I am so excited to get to kick off the year with one of the best episodes I can ever remember.   You are in for a treat today with my guest Sue Becker. She is going to enlighten us to the one achievable, easy-to-implement nutritional change that could change everything. Here's our chat.   Welcome to The Savvy Sauce, Sue.   Sue Becker: (1:30 - 1:39) Thank you so much for having me. It is a real honor to be able to share my story, share my message with others that can listen and hear.   Laura Dugger: (1:40 - 1:56) Well, it may be one of the times I've most anticipated this conversation, but I'd love to just start by going back. Will you tell us about your professional background and share what led to a life-changing discovery?   Sue Becker: (1:56 - 14:21) Yes, yes. Well, it's a little bit of a long story, but I'll keep it as brief as possible. So, I always say, many years ago, headed off to the University of Georgia as a pre-med student because I loved studying everything about the human body and I wanted to help people and save the world, you know, all the grandiose ideas.   But my big passion was physiology and biochemistry. I loved studying that. Got there and realized, you know, I don't really want to be in school that long and I don't want that type of career after I graduate.   I knew my ultimate goal was to be a stay-at-home mom and I was like, okay, so why am I pursuing this? But I loved the field of study. And so changed my major, got accepted into pharmacy school, spent a quarter there and went, this isn't really what I want to do either.   So then I was led by the Dean of Pharmacy School to the field of food science, which was an up-and-coming industry at the time. I focused my attention more on the microbiology aspect of it and after graduation, I worked for Kraft Foods for almost five years as a bacteriologist in the lab there. I met my husband at the University of Georgia, and we married, actually, our senior year.   And so then, like I said, after I graduated, I started working for Kraft until I had my first child. I did become a mom, for sure. I have nine children, seven biological, two we adopted later in life, ranging in ages now from 45.   My oldest daughter doesn't like me to tell that, but it's too bad. It's what it is. 45 to 29, I believe Olivia is.   Yes, 29. And then I have 19 grandchildren and my very first great grandchild was born just a few weeks ago. So that's been a real blessing and a treat.   But after graduation, because I loved studying, it's funny, I tell everybody I'm a much better student now than I ever was in college. It's funny how you love to study once you don't have to perform with tests and things. But I continued studying physiology, biochemistry, read the works of prominent biochemists of the day and kind of came at everything with believing that we're fearfully and wonderfully made.   Our bodies know what they need and if they're not getting something they need, then chances are we're going to see sickness or lack of health. So, I kind of came at everything from that standpoint. It might be a little simplistic, but I think it's a great starting place.   So, I focused on feeding my family healthy food, you know, supplementing when we needed to. I tell people I grew up Southern. I grew up in a family of cooks and not chefs, but we cooked.   We ate real meat, real vegetables. My husband and I loved to garden. We grew our own corn and peas and beans and tomatoes and all the things.   So, we were eating real food. But we weren't a sickly family for sure, not compared to what others were, but we still had our share, our fair share. And so, we clipped along like this and I, in 1991, because of my interest in physiology, biochemistry, I subscribed to a publication, a health journal.   And the first publication that came into my home was entitled, "How to Greatly Reduce the Risk of Common Diseases." In this journal, the history of white flour was presented. Now, this was very eye-opening information.   Maybe I need to back up a little bit. The food science is not a nutrition degree. It's not a home economic degree.   It's the study of food processing. Everything that has to be done to keep that food safely on the shelf. Something's great. Something's not so great. So, when I read this information, I was like, how did I miss what's done to our bread? Through my studies, I had always read that whole wheat flour was better, but I didn't understand why.   So, in this journal, the history of white flour was presented. All the processing that is done to make that flour sit on the shelf forever, never really. And this is, like I said, what opened my eyes.   I learned that whole grains, real whole grains are the most nutrient-dense food God has given us. But in that journal, I learned that only when they're freshly milled, do they retain all their vital nutrients. You know, like I said, I had read that whole wheat flour was better.   I was trying to buy the stuff in the store, but it was kind of gross, nasty, I say. Didn't make nice bread, certainly not fluffy muffins. So, kind of gave up on that, trying to make bread with the store-bought whole grain flour.   And so, we were just buying whole wheat flour from the store. But I learned in that journal, it's not really what you think it is. And I, so like I said, I also, as a food scientist, what was so enlightening to me, when I read that word enrichment on the bags of flour or the bread products in the store, I thought, wow, we're making this better than it would have been, had we not done this favor.   I soon learned in this journal that that was not a favor that food companies are doing for us. They replace in their enrichment, a mere fraction of the nutrients that are there. And of course, I learned that once the flour is milled, I learned, well, let me, grains are storable, left whole and intact.   They store fairly indefinitely. But once that flour is, once that grain is milled into flour, it begins to spoil. The nutrients begin to oxidize.   So this led to the invention of these huge steel rolling mills that would take out the very nutrient rich bran, the oil laden germ that was causing the spoilage of the flour and leaving only the endosperm part, which is the white flour, protein and starch. Wonderful discovery. This flour won't spoil.   It'll sit on the shelf forever. And like I said, it looked like a wonderful discovery. And this all happened in the late 1800s, early 1900s.   By about 1910, the steel rolling mills had completely replaced the local millers because prior to the 1900s, most of the bread consumed in this country was either milled at home or the flour was purchased from a local miller. The bread was made at home and it was consumed at home. But with this invention, steel rolling, the steel rolling mills displaced the local millers, white flour, white bread became food now for everyone, rich and poor alike.   And can you imagine every housewife going, yay, I don't have to mill my flour anymore. I'll never forget years ago, Brad's 93-year-old grandfather lived with us for a little while. And I was in the kitchen milling some corn for cornbread.   And he went like this from his chair. He went, "I milled a lot of corn in my day." So, you can imagine people were like, hallelujah, we don't have to mill our flour.   But what seemed like an amazing, convenient, life-saving discovery actually turned out to not be so great. Shortly thereafter, the steel rolling mills and white flour became food for everybody. Three diseases became epidemic.   Beriberi, which is a vitamin B1 deficiency, it results in nervous disorders. Pellagra is a vitamin B3 or niacin deficiency, results in GI issues, skin issues, dementia, mental insanity. And that one really interested me because I did some more research on that and actually found out that the first case of pellagra was diagnosed right here in Atlanta, Georgia, which I'm from that area, you know, this area where our store in Woodstock is 35 miles north.   That first year 30,000 cases were diagnosed. Then anemia was the third disease. This puzzled health officials all over the country. They're like, what in the world is going on?   Why are we seeing this outbreak of diseases? And at first they thought beriberi and pellagra were maybe some type of infectious disease. But eventually they traced it to the new white flour that was on the market and the missing B vitamins and iron minerals that were provided by the bran and the germ.   Because for all practical purposes, that's where your nutrients are. The endosperm, white flours, protein and starch, protein and starches that we need, but not without the fiber, the B vitamins, the vitamin E, the inositol, choline, the iron, the calcium, all those nutrients. And so, things kind of clipped along.   They went to the millers and said, you got to put the bran and germ back in because of all the sickness. But the millers were like yeah, no, that's not going to happen because they had found a very lucrative market for the byproducts, which is so often done now in the food industry. Byproducts of the milling process, the bran and germ were sold to the cattle feed industry, white flour to the people.   So they're like, yeah, we're not giving up that money-making market. So things progressed until 1948. And finally, health officials stepped in, the government stepped in and mandated, you've got to fix the flour, you've got to enrich it.   And that's where I discovered what a deceptive term that is for the 35 to 40, who knows really how many nutrients are lost when they take the bran and germ away. They only replaced it with four, three B vitamins and iron. And of course, B1, B2, B3 and iron.   Supposedly, this took care of the beriberi and pellagra. But I always have to stop here and say, how many nervous disorders do we have in our country today? How many, how much GI disturbances and bowel issues, digestive issues?   How about dementia, mental insanity? What about skin eruptions? I don't think it took care of it.   But anyway, they think it did. And then it would take 50 years, 1998, after watching the rising incidence of birth defects and understanding that it was the missing folate that is no longer in the flour, richest food source, or most common, most readily eaten food source of folate, bread. Who knew?   So, they mandated then that a fifth nutrient be added. And that was folic acid, which, let me stop there and say this, these are synthetically produced supplements, vitamins that are being added to your flour. And particularly the B vitamins, this can be very troublesome, because the B vitamins come as a family, they come as a group, they work together synergistically.   When you take one out of context from the other out of balance, it actually depletes you and causes you to have a greater need. We're seeing that now with folic acid and the development of MTHFR, the folate, you know, reductase gene mutation. So anyway, it's caused more problems than it's worth.   And I've always thought about the scripture Proverbs 14:12, I believe it says, "There is a way that seems right to a man, but the end thereof is death." And we can certainly see that. You know, and if that were not enough, now, we've, we've taken all this away, we produce this beautiful white flour, but the residual oils cause it some yellowing.   So can't have yellowing of that flour. So, they began to choose to bleach the flour and a product called nitrogen trichloride was used for more than 25 years to bleach the flour. It was finally taken off the market because they discovered that this nitrogen trichloride caused seizures in dogs.   Are you ready for this? Hyperactivity.   Laura Dugger: (14:22 - 14:22) Hmm.   Sue Becker: (14:22 - 29:18) When I read that information, it was in 1991. That was the beginning of the scourge of ADD and hyperactivity we're now seeing in our children today. And I couldn't help but wonder, you know, when I read that information, there was one little boy in my son's music class, you know, and, but now, wow, it's pretty prevalent.   So then another bleaching agent is benzoyl peroxide. It's known to destroy B vitamins and vitamin E. And let me just tell you this, grains are one of the, especially wheat is one of the most nutrient dense food groups. Like I said, but it's the, one of the richest food sources of vitamin E and no amount of vitamin E has ever been put back in our enriched right white flour.   So, we lost that source, but now we're using a bleaching agent that's going to destroy it and B vitamins. And then potassium bromate is often used as a dough conditioner. It helps strengthen that gluten structure to help get a better rise in the bread. It's known to cause liver issues and thyroid issues.   And this is what we were consuming. So, wow. Yeah.   Talk about my mind being blown, my eyes being open. And then the rest of the journal was a brief discussion of the common diseases that plague Americans and showed why it was directly related, how it was directly related to our consumption of the processed white flour, lacking the nutrients and the fiber diseases like heart disease, cancer, diabetes, diverticulitis, even varicose veins, skin issues, low energy. I mean, it just went on and on.   And from my, with my background, this made absolute sense. I knew it was scientifically sound, but it was also, it was a Christian publication. It was biblically sound.   And what changed my life here was like I said, always read whole wheat flour, better whole wheat flour, better, but I was buying the stuff in the store and even whole wheat bread in the store. Didn't really see a lot of difference in it. But this introduced me to the idea of an in-home grain mill, buying grain and milling my own flour.   That was life changing. I was like, this is amazing. I can do this.   Wanted a mill. My husband actually bought me a mill for my birthday in 1991. The mill came into our home.   I milled flour. I made bread. I ate bread.   It was delicious. It wasn't gritty. It wasn't heavy.   It wasn't dense. And I tell everyone I pooped the next morning and it was like, what just happened to me? So that was my life-changing experience.   First, first day, you know, my bowel issues were corrected. I had lifelong issues with constipation, struggled with it. Knew I didn't want to take chemical accidents.   So tried to do more alternative solutions, find those and they worked if I did them, but they were, I tell people they were outside of my, your realm of daily eating. You had to do something special. And honestly, sometimes I think we look at alternative methods, you know, supplementation or treatment for ailments that are afflicting us.   And we're not getting, still not getting to the root of the problem. My problem was I was not eating enough fiber. The white bread, the white flour was constipating me.   So this was the only change I made. I tell everyone I've not been constipated since 1991. I know you wanted to hear that, but, but then I had five young children by this time and I, I homeschool my children.   We were active in church and baseball and music lessons and all the things, you know, we were busy. I had nursing baby and, and I, but I'm telling you, when I started just adding this bread to our already real food, we were eating. I noticed significant energy.   Like I said, constipation gone right away. Then I begin to notice first week. It didn't take months.   I was like, wow, I have more energy. My frequent headaches went away. Also with my bowels moving, my chronic constipation went away.   I lived on antihistamines before bread since bread. That's another thing I can stand here and tell you. I've not had an antihistamine or a decongestant of any kind since 1991.   That's pretty amazing. I had frequent migraines, not had one since we started the bread. So those were, I've noticed my sugar cravings went away because now I was getting the real carbohydrates that my body needed and it's sustaining energy.   And then my children, I just noticed they were they were, they would eat and they were satisfied. They love the bread. They love the muffins.   They love the pancakes. It was healthy food. I didn't have to coerce them to eat.   No more snotty noses, no more ear infections for them. And that we just became a much healthier family. And they, my kids didn't necessarily catch every bug that came around.   And if one of them did get sick, didn't necessarily mean that all of us got sick, which a big family, that's, that's pretty significant, you know? And so it was just, and the bread was delicious. When I read that information about whole grains and, and, you know, how bad white flour was, I was, I was thinking that this freshly milled flour was going to be just like the store-bought whole wheat flour I was buying in the store.   And you can probably already tell I'm a very passionate person. So, I read this information. I'm like, we're never eating white bread again.   We're never, white flour's never coming into our house again. And if we have to choke this bread down, we're doing this, you know? Well, we did not have to choke it down at all.   The muffins, the bread, the pancakes, the brownies, cookies, everything I made was absolutely delicious. It was filling and it was satisfying. A lot of people would say, you must spend all your time in the kitchen when all my kids were home.   I'm going, actually, no, we eat breakfast and everybody's satisfied. Nobody snacks. And even my kids begin to notice how other kids snack all the time.   Not my kids, they would eat and they wouldn't eat till the next meal. And so, it was just very, very satisfying. So, I began to share my bread with everybody, bake bread for other people, take it here, take it there.   The next thing I know, so be warned, if you ever start milling and you make bread for somebody, they're going to ask you to make bread for them. So, I did start making bread for other people. And the next thing I know, they're coming to me and saying, my cholesterol dropped 85 points and all I changed was this bread.   You know, I feel better. I have more energy. And the lady with the cholesterol, she, I continued to make bread for her for a while.   And I always laugh. One of the favorite things she liked that I made for her was cinnamon rolls with cream cheese icing. And she said, I ate one after every meal and my cholesterol dropped 85 points in just one month.   And I always laugh. I'm like a statin drug with all kinds of side effects, cinnamon roll with cream cheese icing, you know, and she said, it was her testimony. She goes, "I knew it was the bread. I know it is the bread because three doctors, three different medications, three years, nothing has changed. And this is the only change I made."   So, I started hearing this. And of course, she told all her friends, the next thing you know, everybody's wanting me to make this cholesterol lowering bread for them, you know, and I'll never forget. By this point, I had had my sixth child, still homeschooling, still doing laundry, still baseball, church, all the things. And here I was making bread for my family and then making bread for all these people coming to my door.   And I was spending all day every day making bread and for others and myself. And I just got really tired, to be honest with you. And I was making this bread and a thought came to my mind.   And I just looking back now, I know God put those words in my heart and in my mind. That day, I had also had a few people ask me, would I teach them how to make bread? And where could they get a grain mill?   So the idea came to me, met my husband in the driveway. And I said, when he came home from work, and I said, you know what, I don't think I'm supposed to make bread for the world. I think I'm supposed to teach the world to make bread for themselves.   And that was the beginning right there. We sat down on the porch swing and talked about what we would call it. And I said, I want to call it Bread Beckers.   That's, you know, our, it's funny, we didn't know that at the time. But Becker is a German name that means the baker. So, it is bread bakers.   And anyway, so and, and it's funny, because at that point in 1992, my world was four people, four people had asked me about where they could get a grain mill, and what I teach them to make bread. And today, we, well, we, started our business right then in our home, took a little while to, you know, get everything. And we outgrew our home by 1998, what my husband and I and my children could do.   I mean, it just grew from the testimonies of other people. I mean, just like that lady when and then you get hundreds of people sharing different stories and passing it on, people, people start noticing. So we incorporated with a longtime friend and partner in 1998, moved the business out of our home, we're currently in this lovely 10,000 square foot warehouse, we moved here in 1999.   We have a nice studio kitchen, this is where all my cooking classes take place that we can seat 100 people and regularly we fill up classes like that. We have a lot of online classes already for people to view on our YouTube channel. But and then a few years ago, it's back in 2009, we acquired another warehouse because we are passionate about providing God's people with grain.   That first week here, like I said, customer base of four. A week after starting our business, getting all the license and all that really hadn't started getting anything, God woke me up and said that he was raising up Bread Beckers to be like Joseph to supply his people with grain. And I wrote in my journal that morning that it would be a tremendous thing.   And it would take a few months, we invested in a lot of wheat, we took all of our savings, this was before we incorporated, it was just my husband and I and our family and bought some wheat, you know, and had spent all of our savings. Well, I got a little nervous. And I woke up that morning after unloading all this wheat and writing the checks and seeing the money go out of the savings account.   And I'm like, I don't think the electric company is going to take a bucket of wheat, you know, for payment. So this was my fear. And I felt like, you know, maybe I was being deceived, maybe we were being misled.   And I just cried out to the Lord that he would speak to me and confirm to me that this was what we were supposed to do. And this is how I do it. I just cry out to the Lord.   And then I just go on with my regular Bible reading, not looking for something I could have gone to the story of Joseph because he had already spoken that to me. But my verse for the day in one of my devotionals was Proverbs 11:26. And it says "Cursed is the man who holds back grain when the public needs it. But a blessing from God and man is upon the head of him who sells it."   My husband took that vision. I know you talk about, I was like, what? I could hardly wait for Brad to get up. My husband, Brad, you know, I had awakened early because I was stirring and all just anxious and fearful. And the enemy was just coming at me.   And when I shared that all with Brad that he was sleeping next to me, not knowing that I was in all this turmoil. And he just looked at me and he goes, "Sue, I can think of no other verse that God could have given you to answer and your question and to calm your fears." And so he took it to heart.   So, we now have a second warehouse. It's 13,000 square feet. We are probably one of the largest grain packaging facilities in the southeastern United States.   We have hundreds. I don't know how many we're growing everyday co-ops all over the United States. And we bring in two semi truckloads a week.   I mean, I'm sorry, a month, which is actually a little bit more than that. It's about 190,000 pounds of wheat. That's just wheat.   Package it down into these great food grade buckets, plastic buckets. And we package it with carbon dioxide gas. So it's perfectly storable.   We can guarantee that it's bug free. You know, the enemies of grain are moisture bugs and rodents. So that's why we really firmly believe in packaging it all in buckets.   And like I said, we have probably 180 co-ops now. I don't know. It's growing every day.   We ship wheat all over the country, grain and everything we sell. So it's been a real journey and just a real blessing. And then I started a ministry called Real Bread Outreach.   We clipped along locally, kind of providing grain and grain mills for those who truly can't afford it. But then in 2016, God called me to Haiti. I made 15 trips to Haiti.   We built a bakery there. We trained up another team at an orphanage and they were making bread every day. So right now, in Haiti, it's an intense situation, but the bakery is thriving, feeding about 1,200 school children a day.   And then the other, it's about 150 orphans. Then we went to Tanzania in 2021. We built a bakery there, started a feeding program.   We've helped start a bakery in Israel that is ministering to the Jewish people. We helped train a bakery in Uganda and we've sent mills to missionaries in Japan and the Philippines and Nigeria and Kenya, just all over. And I'll close this part with this.   A few years ago, a friend of mine just, she did, she remembered, she said, "Sue, do you remember when you said to Brad, I don't think I'm supposed to make bread for the world, but teach the world to make bread for themselves." And I'm going to tear up a little bit looking back now, like I said, four people, that was my world. Today, it truly is the world.   And not just because of the internet, but because of where God has called us through our ministry. And it's a real blessing. So, my encouragement to everyone is do the small thing.   You never know where God's going to take you in years to come and how it's going to bless the world.   Laura Dugger: (29:19 - 29:21) So I think that was a lot.   Sue Becker: (29:21 - 29:22) I know.   Laura Dugger: (29:23 - 32:39) It was beautiful. And it makes me think of the verse, do not despise small beginnings for the Lord delights to see the work begin. I'm paraphrasing, but I love how much it has blessed the world.   And I remember the first time I heard you, I was trying to just picture what is a mill, but you literally just turn it on and you pour the grain in and it comes out as flour. It's so easy. And so we purchased our own.   After our conversation, I get to stick in our loaves in the oven. They're still rising right now. And now a brief message from our sponsor.   Radiant Faith and Wellness Event is a unique event designed to bridge the aspects of faith and wellness and to live as our bodies, minds and souls were intended and created. So come together with other like-minded women to receive Christ centered teaching on health and wellness, to nourish your body with good food and to renew your mind and help you shine radiantly. At Radiant, wellness goes beyond worldly standards of wellness and self-help.   So, from worship and inspiring speakers to guided movement, meaningful conversation, biblical teaching, every part of this event is crafted to help you reconnect and step forward renewed. It's the perfect time of year to experience something like this. Radiant is more than just an event.   It's actually a transformational experience and supportive community dedicated to helping women grow spiritually and physically. Their speakers bring this perfect balance of encouragement and deep wisdom, each within their own area of expertise and passion. They do a remarkable job of creating a safe and joyful space where every woman feels seen, supported and empowered to grow.   So, join the Radiant Faith and Wellness family today and experience what it means to live rooted, restored and radiant from the inside out. Visit https://www.google.com/search?q=mygracioushealing.com/radiant-event or you can check out their Instagram page at @radiantwellnessevent. Tickets are limited, so make sure you book today and enter the code SAVVY when registering for a special discount.   Thanks for your sponsorship. So going back to these ailments, I'm going to reference two other things that you said. First, this may be a little unrelated, but even thinking of feeding people around the world or feeding our children, you mentioned, you know, a lot of times if your kids were picky eaters, you'd say, okay, ditch the bread and just eat the meat.   But because it's so nourishing and nutritious and that Jesus has given us this as a grace gift, this bread, you can ditch the meat and eat just the bread and get so much nutritional value.   Sue Becker: (32:40 - 37:32) Yes, that and that's funny that you bring that up because, you know, one of the things over the years of studying is of the 44 to 46 absolutely essential nutrients needed by your body for health and to promote life. There's only four slightly deficient or missing in wheat, vitamin A, vitamin C. So, God gave us another kind of food.   Remember in Genesis chapter 1:29, he says, “I've given you plants that bear fruit with the seed in them.” So that's our fruits and vegetables. That's where we get our vitamin A, vitamin C.   Then we get our vitamin D from the sunshine if we get out there and get some. And then B12, of course, is low or is not found in any plant product. That's I mean, plant food.   So, you have to get that from your meat, your red meats and things like that. But that's and so learning that you're absolutely right. When my kids were growing up and the bread was my little toddler, how she'd tell me she was hungry, she would say, “I want a roll with honey.”   That was what she wanted to eat. And I would take the meat off the sandwich. And before bread, it was eat the meat.   After bread, it was just eat the bread, you know, because I knew just from that. And I started thinking about when Jesus said, “Man does not live by bread alone.” He was quoting the Old Testament, but by every word that proceeds forth from the mouth of God, he was reiterating that you think you're living because you have bread and all the biblical, you know, so many of the biblical feasts, Passover and First Fruits, Pentecost, they're around the barley harvest and the wheat harvest.   Grain was a big part of their life and of their sacrifices and all that. And he was saying, you think you're living just because you have bread. But I'm telling you, there's a spiritual life that you have to feed as well.   So, yeah, that was a fun time seeing the change of my perspective of just eat the bread. And, you know, some days, you know, breakfast was typically a pretty big meal for us. Sometimes it would just be pancakes, but a lot of times it would be eggs and freshly ground grits and bread of some sort, muffins.   And then lunch might be muffins and a smoothie because we really weren't that hungry from the bread at breakfast and then dinner. We eat normal. People think we're weird eaters.   But, you know, like I said, I grew up Southern. So, we do country fried steak. We do pot roast.   We do chicken. We do brown rice, mashed potatoes, green beans. You know, we do it all.   And you mentioned something that was funny. When I first started, when I would take bread places, people go, “Oh, my gosh, this coffee cake is so delicious or this bread is so delicious. Can I get your recipe?”   And I'd go, “Well, yeah, you can have my recipe. But you've got to understand, I mill my own flour.” Two things they would always respond with.   And the first one they would go, “You do what?” And I would go, “I mill my own flour.” The second one absolutely intrigued me for years and years until I did a study on what grain mills, the local millers mills, you know, waterwheels and gristmills and ox treading out the grain.   But they would always say to me, “Where do you live?” And I think they thought I must have had a barn and an ox or I lived by a river to have the gristmill to power my mill. Now, you can see my little mill behind me.   It just sits on my counter. And you're right. Turn it on, pour it in, comes out flour in a matter of seconds.   And I tell people, it's really not any slower or more tedious than taking your flour canister out of your cabinet. And I realize we've deviated in this day and time from even using flour and baking things ourselves when we can go to the store and buy it already baked. But it'll change your life.   I have never seen one dietary change bring so many significant across the board, broad spectrum health benefits to myself, my family, and so many people now that share their testimonies with me. It's just been amazing, just absolutely amazing. And, you know, I always, my husband always likes for me to say, you know, in the 25 years of raising my children on this bread, we only had to take them to the doctor twice for an illness.   Twice. And twice on antibiotics. They needed it.   There's a time and place. Twice to the doctor for an illness. In 25 years, there are people and families that go to the doctor more than that in a week.   So, when people say I can't afford it or I don't have time, I'm like, wow, I can just tell you the life-saving and money-saving advantages are, it's hard to describe. So yeah.   Laura Dugger: (37:33 - 38:05) Yeah. And like you said, it's an enjoyable process. It is.   But also, okay, referencing one other thing, just thinking about these ailments. You had quoted, I believe a doctor just saying about constipation that is, and I don't want to botch it, so I'd love to know if you remember this, that most Americans is that three out of five suffer from constipation or even chronic constipation. And that, was it the number one cause of breast cancer and prostate cancer?   Sue Becker: (38:05 - 39:29) Oh, wow. Yes. I'd almost forgotten that.   Yes. I was listening to a CD that someone shared with me, and it was by an oncologist. And I still remember, I would listen to things as we began to travel and share and teach, and I would listen to teaching.   And so, I had this cassette, if you can remember those or even know what those are. And I remember where I was, I was on I-10 headed to Jacksonville to a homeschool show. And this oncologist at the very end of her message, she said, “Toxins are stored in your, let's see, let me see. So, she said toxins are stored in your fatty tissue. In a woman, it's your breast. It's, and in a man, it's his prostate.”   And she said, “When toxins are not carried out of their, your body daily through bowel elimination, then these toxins get absorbed into the body and stored in your fat tissue.” And she said, “So a direct correlation between cancer and constipation is there.” And, and I was just like, what did she just say?   And that blew me away. I mean, that was not me saying it, this was an oncologist. And she's saying one of the leading issues is constipation.   Wow. Yeah, I'd almost forgotten about that.   Laura Dugger: (39:30 - 39:44) Well, and such a simple swap and getting to still enjoy these foods. But in addition to being healthier and the health benefits and making us feel better, how does this also potentially affect our weight?   Sue Becker: (39:45 - 42:33) Well, that's a good question, because we're all told that bread is bad, that bread will make you fat. And I totally agree. The bread that's in the store is devoid of nutrients.   It's devoid of fiber that fills you up. It's devoid of nutrients that satisfy fiber that fills you up. And it's heavily sweetened, sugared, you know, most of the breads we're eating are not just flour, water, yeast, salt. They're usually loaded with other things.   So, they're not satisfying. The fiber in real bread fills you up. So, like I said, you're not going to overeat, you're going to eat and you're going to be satisfied.   You know, I always tell the story when, when we were eating just bread from the store, I had five children, I would make sandwiches, they would, you know, cut them in half, I would make five sandwiches, they would, or I'd make the whole loaf, actually, they would fight over the last one. After bread, real bread that fills you up, I would make five sandwiches, cut them in half, and sometimes they would eat them all. And sometimes they wouldn't.   It was because it was filling, and it was satisfying. And that's something people need to understand. Also, the nutritional deficiency in the foods that we're eating in the store, especially our bread, they're leaving us malnourished, really.   Dr. Denmark, one of the oldest, well, the oldest practicing pediatrician in the country, she lived right here in Georgia. And she said, “We're the most undernourished, overfed people in the world.” We eat a lot because we're never satisfied, because the foods we're eating does not supply our body with the nutrients that we need.   And so, we're constantly craving. I don't think a lot of people don't understand what cravings are. You're craving food because you're needing a nutrient, you know.   And so, we find that we can eat and eat and eat, and, or not we, but Americans can overeat, and they do overeat because they're never satisfied. And so, real bread fills you up, real bread satisfies, it takes those sugar cravings away, which, you know, a lot of high calorie foods, they're loaded with sugars, and that's what we're craving a lot of times. I read something, women tend to crave sweets and chocolate, and men tend to crave salty.   And, but both, if we're craving, you know, processed foods, you know, you can sit down and eat the whole bag of cookies, where you make cookies from freshly milled flour, one, maybe two, if you go three, you kind of go, I really didn't need that one, you know. So, it's just filling, it's satisfying. We have so many people, testimonies of people saying they've lost, one lady said she lost over a hundred pounds, that was over the course of a while, you know, of a year or so, but she did it right.   She just started eating real food that nourishes and satisfies.   Laura Dugger: (42:34 - 44:21) I want to make sure that you're up to date with our latest news. We have a new website. You can visit thesavvysauce.com and see all of the latest updates.   You may remember Francie Heinrichson from episode 132, where we talked about pursuing our God-given dreams. She is the amazing businesswoman who has carefully designed a brand-new website for Savvy Sauce Charities, and we are thrilled with the final product, so I hope you check it out. There you're going to find all of our podcasts, now with show notes and transcriptions listed, a scrapbook of various previous guests, and an easy place to join our email list to receive monthly encouragement and questions to ask your loved ones, so that you can have your own practical chats for intentional living.   You will also be able to access our donation button or our mailing address for sending checks that are tax deductible, so that you can support the work of Savvy Sauce Charities and help us continue to reach the nations with the good news of Jesus Christ. So, make sure you visit thesavvysauce.com.   And throughout the years, you've seen these different trends from Atkins to Paleo, and now a lot of times we're told gluten is the enemy, but I love how you say that wheat can actually be the cure, not the cause.   So, can you elaborate on that, and even why some people with gluten sensitivities may still be able to consume bread that was made with freshly milled grain?   Sue Becker: (44:21 - 1:01:23) Right, so, yeah, I think what people need to understand is what gluten actually is. And gluten's not really even in grains, it's just an easy way to verbalize it, I guess. So, gluten is the stretchy substance that forms from two proteins that are found uniquely in the wheat family of grains.   So, when you mill wheat into flour, and you hydrate it, wet it, mix it, you know, make a dough out of it, those two proteins, gliadin and glutamine, they form this stretchy substance called gluten. Well, it's very important in bread making that you have these two proteins, because when you make a yeast leavened bread, whether it's sourdough or commercial yeast today, those organisms feed on the carbohydrates both in the wheat and in your dough, and they produce carbon dioxide gas. So, that gluten, those stretchy strands of protein, those two proteins, they trap that carbon dioxide gas, and that's what enables the bread to rise.   So, it's unique to the wheat family of grain. It has always been there. It's why wheat is the king of bread making and always has been.   Who put those two proteins in the wheat family of grains? God did. And just so you know, wheat is not genetically modified, and it has not been altered to produce wheat that has a higher gluten content.   What determines the protein content of grain more than anything, which, what did I say gluten is? It's formed from two proteins. What determines the protein content in grain more than anything is rainfall during the growing season.   So, that's why here in the southeastern United States, we can't make yeast bread making wheat. We can't grow it because we have too much rainfall and it's too warm. So, we grow what's called soft wheat or pastry flour.   That's why southerners eat biscuits, because that's the kind of bread that we can make with the wheat grown here. The colder, drier climates in the breadbasket states of the country, they grow the hard bread making wheat. Now herein lies the problem.   When those steel rolling mills came on the scene and began to take the bran and germ out, what did they leave us with? Protein and starch. Those gluten forming proteins and starch are in that endosperm.   God never intended us to eat that white flour, those protein and starches without the vitamins, the minerals, the enzymes, the vitamin E that the bran and germ provide. So, therein lies a lot of the problem and that's what causes so many digestive issues is that we aren't getting the nutrients and the fiber that will keep our bowels clean and our digestive system moving the way it is supposed to. Now herein lies a bigger problem is that in the food industry and the American people's craving for fluffier bread.   In the food industry, they thought, okay, we can give you fluffier bread. If we take the wheat and we wash it until only all that is left is those two proteins, those gluten forming proteins. They get this stretchy substance and then they dry it and powder it and they add even more pure gluten forming proteins to that white bread.   So, now we have an even bigger problem and then and even in that whole grain bread, people want fluffy bread. They don't want, you know, coarser whole grain bread. So, check your ingredients.   That 100% whole grain bread that you might be already buying, third or fourth ingredient gonna be vital wheat gluten or gluten flour, whatever they call it and that is greatly upsetting the fiber to flour ratio and causing digestive issues. And then, you know, just the heavily consumption of that bread and you know, the commercially processed bread is a real problem. So, now what we have is people, you know, Americans consuming this bread.   Now, they have every symptom of something called celiac disease. Celiac disease is real. It is genetic.   I am learning. I used to say it's not reversible, but I am learning something that you might have the genes for celiac disease, but they can be turned on or turned off. So, perhaps what is happening is you might have the gene, but now it's being turned on by eating and consuming this high gluten, if you will, bread out of context, not the way God made it.   But then also what is also happening is so now we have people that have all the symptoms. Well, let me back up and just explain what celiac disease, celiac disease, true genetic celiac disease. You are born with these genes, the inability to break down that and metabolize gliadin.   That's one of those gluten forming proteins, which the whole wheat family has that. So, if you can't break it down, it's going to cause digestive issues, abdominal cramping. It's going to eventually as those that protein gets dumped into your large intestine, your bowel, it's going to lay down the villi.   You're going to have leaky gut. You're going to have all these issues. That is true genetic celiac disease, but it affects less than 1% of Americans have those genes and have it turned on for true genetic celiac disease.   So, what is being diagnosed today? Well, everybody eating the commercially processed high gluten packed or you know bread, they're developing the same symptoms, digestive issues, abdominal cramping, laying down the villi. So, they're being diagnosed with celiac disease when it a lot of times is not true genetic celiac disease and I'm not professing to be a medical professional.   I'm not giving anybody medical advice, but here's the good news that I do want to say to you. Non-genetic celiac disease is totally reversible. And the good news is people are finding some that have been diagnosed with celiac going gluten-free been gluten-free for 20 years.   They're finding they can eat the freshly milled flour because it has the right ratio and the good fiber and the good nutrients to heal their gut, cleanse their gut, and get their bowels moving, cleans out. So, bring that villi back to life and they're thriving. They're not just tolerating the bread.   They're thriving and finding reversal of many, many, many health issues. And another big issue too is people don't understand that for the most part digestion begins in your mouth, carbohydrate digestion. You chew your food, your saliva mixes with your food and there's an enzyme carbohydrate digesting enzyme called amylase.   Once you swallow that down in your stomach, your stomach is where protein digestion takes place. It must have an acid environment for those protein digestive enzymes to work. God knew that we're fearfully and wonderfully made.   He created cells in our stomach to produce acid brings the pH. If y'all know what pH is down to one very, very acidic could eat a hole in your stomach. But he also created these cells that produce mucus that lines our stomach and protects it from that high acid.   So, that's where protein digestion needs to take place. Here's the problem. What is one of the most commonly prescribed drugs in America? Prilosec, Nexium.   These are antacids. They're prescribing it for something called acid reflux, which is only compounding the problem. So, these antacids are doing exactly what the name of them describes.   They're alkalizing your stomach acid. So, what's that going to do to protein digestion? It's going to compromise it.   Huh? So, yeah, and the real cause of acid reflux is not too much stomach acid. It is actually too low stomach acid.   Our body's not getting the nutrients that needs to produce that stomach acid. Now, it's acid enough that when it comes back up in our esophagus it burns, but there's a little flap that God created right there at our stomach and our esophagus called the epiglottis. Do you know what's and it's supposed to close so that when that stomachs churning and doing its digestion, it doesn't back that acid doesn't back up into your esophagus, but it closes.   It's stimulated to close by the high acid in your stomach. Do you see what's happening here? So, we're being prescribed an antacid which now we don't necessarily get the burn, but there's all kinds of side effects.   We've compromised protein digestion, which what did we say gluten is protein. Also, do you know the technical term for an allergy a food allergy not a sensitivity or an intolerance the technical term for a food allergy is an adverse reaction to a protein component of your food. I have never seen so many food allergies as we see today.   It's very interesting. Some people are diagnosed with a gluten sensitivity. Well, of course, I think everybody is sensitive to the bread and the store.   Some people can tolerate a little bit better than others, but I know when I occasionally, you know, we go out to a party or an event and we usually avoid bread, but sometimes it's on everything. You know, I know I wake up the next morning and I'm like, I don't feel good. I have a stomachache.   So, I think everybody is sensitive to the bread in the store, but we have now hundreds of testimonies of people who thought they had to be gluten-free or say I have, you know, I haven't eaten bread in 20 years because made me sick. It did this it did that and they are finding they can eat the freshly milled flour because even wheat because it's the right proportions all the nutrients, you know, one of the amino acids that's found abundantly and wheat is glutamine Google it and you'll see a lot of health professionals will actually give you glutamine supplements to heal your gut and it's and it's in the bread. So, then part of the other problem that I see then when people think they're gluten-sensitive or have to be gluten-free now mind you if you truly are genetic celiac, you probably will not be able to eat wheat and I'm saying probably now because I'm learning some things that we can turn those genes off.   I don't know but if you truly are genetic celiac, but that is going to be a diagnosis that probably came when you were young you were going to always have had symptoms of these if you are now 20 or 30 and all of a sudden having these issues and you've been eating wheat all your life chances are you're not true genetic celiac. So, that's something you need to look at but people are finding they can eat the flour. They can eat the wheat and part of a real concern of mine is when you go gluten-free if you don't really need to I've been doing some studying as a food microbiologist gut microbiome has been a big topic.   I've shared I've taught way before it was trendy on, you know probiotics and all of that and fermented foods. I've been teaching it since 1992 but what happens that they're finding on these gluten-free diets. It's actually diminishing your good gut microbiome and encouraging the growth of more pathogenic making you more susceptible to C. diff, E. coli and other sickness causing organisms.   Then you're going to have those organisms are critical for breaking down food that gets dumped into the large intestine and encouraging digestion and enzymes that they create and all kinds of B vitamins and I could go on and on so that is being compromised the next thing, you know, you have allergies to eggs allergies to milk these very restrictive diets change that gut microbiome and they are causing a lot of gut health issues and allergy issues. I've talked to two people in the last few months one lady told to go gluten-free been gluten-free for years. She with tears in her eyes couple of weeks ago came down from Ohio hugged me in was came to our store just wanted to come to our store.   I happen to be here that day. She hugged me tears in her eyes and said I was down to eight foods that I could eat another lady in one of my classes came up and said I was down to seven foods that I could eat, you know, so It puts you on a treadmill that I don't think you want to be on when you start very restrictive diets. It's and not just gluten-free, but even you know, the carnivore and the keto and the paleo the heavy meat diets you need whole grains to break the fats down and cholesterol that those foods are providing and I'm a meat eater.   I mean, that's fine, but to exclude the most nutrient-dense food group God has given us in my mind is very dangerous. Let's see if we can get healing and reverse that I have a podcast and I do it's the bread stories now and I one of my favorites and I recommend it more often than any other is episode 66 sit with Sarah Valentine if anybody that I hear of that say they have to be gluten-free or their celiac, I would say she fit the bill for what surely seemed like a true genetic celiac. She was diagnosed in I think she was around 15 or I don't remember her age.   She was in high school. I think but she had always had trouble even as a little one and she was diagnosed with celiac and she said at the end of the podcast, she goes either God supernatural healed me or it was a misdiagnosis, but she had been gluten-free for 15 years. I believe it was and she told me she said and I she had a dairy allergy.   She couldn't eat dairy and she said, you know dairy I cheated on a little bit because it would just cause me a little discomfort. She goes I never cheated on gluten. Well, her brother and her mother heard about me and they Sarah was off at college and they got a mill and started milling because her brother's children had some health issues.   I think they have warts and my work stories are great. But anyway, bought a mill. She came home from school and they said Sari.   We want you to try this. You nope. Nope.   Nope. I'm I can't finally they talked her into trying a little bit should she ate it no issues at all and she told me on that podcast. She said I pooped the best I've ever pooped.   I have pooped in a long time the next morning. I slept the best. I had no headaches had no adverse reaction and she's become if any anyone My poster child for you know, reversing what appears to be celiac disease and being able to thrive on real bread and freshly milled wheat with the right balance of those protein starches nutrients fiber enzymes vitamin E all the things that bring healing and improve digestion get the bowels cleaned out and the gut healed.   So, yeah, it's something that I think excites me the most and I call it food freedom because what I'm seeing is people are in bondage and you know, when you can't eat this and you can't eat that and I understand there's some I have a granddaughter that has a dairy a true dairy allergy and I get it and those are real and you don't want to you know diminish those but we are seeing so many people that the bread in the store totally disrupts their system and causes all kinds of issues were seeing them not only like I said tolerate bread made from freshly milled flour, but bring healing bring healing and I that is so much our Lord that God knows what he's doing in his intentional design. He is all about healing and freedom versus of setting the captives free.   Laura Dugger: (1:01:38 - 1:01:40) Oh gosh, that was a big one. Yeah.   Sue Becker: (1:01:40 - 1:02:10) Yeah, but it also just one real practical thing as we're talking about gluten and fermentation with sourdough. This is a two-parter because if you feed it with white flour or add that I'm assuming that diminishes effects and if you feed it with fresh milled flour and then add that to bake it in bread, is that like double the benefits because you've got the fermentation and the grain or how does that work?   Sue Becker: (1:02:10 - 1:07:07) You know, I can't find any real definitive information, but let's back up and let's talk about sourdough with white flour there for a while when we were still traveling back in the probably early 2000s a lot of teaching coming out going even celiacs can eat, you know sourdough bread and they were making it with white flour and all of this. Is it better than the stuff you're buying in the store? Maybe but white flour is white flour and it's still process is still been stripped of all the vitamins the minerals and the fiber.   So, in my viewpoint, it is no better for you. If you're making it's kind of a waste of time if you're making sourdough bread with white flour. Now, if you start milling your own flour and making your sourdough with that, that's a whole other realm.   And like I said, I've done lots of studies most what I find when I read is that when we went to commercial yeast, we gave up flavor. So, I get that and that the bread is kind of flavorless now. So, I get that a little bit but as Americans and especially children, we like our fluffy bread, don't we?   Yeah, so, kids, you know, don't fret if you're making bread with commercial yeast. That's the way I make most of my bread. But as a microbiologist and knowing that when those lactic acid organisms feed on sugars, they produce B vitamins.   That's like yogurt. Why yogurt has B vitamins and maybe your milk, you know, just uncultured milk doesn't. So, I know that that increases the availability of those nutrients.   So, I think there is definitely some nutritional advantages that you take it to a whole new level. But what I say that commercial yeasted bread is not healthy and you can't do that that you only need to be doing sourdough, you know, I learned to make sourdough from white flour when I was first married long before milling came into our family by the time I had my children I had vacated that and then when I started milling I used commercial yeast and have for most of my years and we saw tremendous health benefits. So, I don't diminish one over the other but I certainly recognize that yeah, you might have some better nutrient bioavailability. I don't buy into the that you have to do the long fermentations to prevent the anti-nutrients like phytic acid from keeping you from absorbing minerals because I've had mineral checks and we've seen people testify that they had to have blood transfusions regularly because they were anemic all their life.   They start milling making their bread with commercial yeast, you know, and they're no longer anemic and we've seen countless people that and the same with me. I'm never low in my minerals. So, I don't buy into that.   But I say, you know, hey if you feel like you can digest sourdough bread better than commercial yeast leavened bread. I'm not going to argue with you go for it do it. But I also don't want to put a heavy burden on especially young moms that are like it's going to take me three days to make bread, you know, or it's you know, no, it doesn't have to so that's kind of my stance on it.   Do what works for your family sourdough is a rhythm. So, you got to kind of get into it about the time I get into it. We take a trip.   I go speak somewhere. I'm gone for four days and I'm like, okay, where am I with this? So, you know, that's just kind of my viewpoint and what I want to encourage people do what works for you what you want what your family likes.   I love I've got sourdough bread rising right now. There's times when I just like I just want you know, that chewy that nice flavorful bread and then there's other times where I want a soft loaf of bread for a good Southern tomato sandwich or my kids like peanut butter sandwiches, you know, so do what works do for your family do what your family is going to eat and love and you know, my husband has a philosophy if it doesn't taste good. It's not good for you.   So, if your family, your children, especially don't like the texture and flavor of sourdough some people do but if especially if your kids are used to the bread from the store, that's going to be a hard transition for them. And if they're not going to eat it and balk at it, then it's not going to bring them the health benefits that you're trying to do for your family. So, make what's cul

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“There was no treatment for pellagra, aside from an improved diet, and ... we can't improve the peasants' diet. That's not our job. We're doctors.”

This episode on the pellagra epidemic focuses on its prevalence in the U.S. in the early 20th century. Some of the scientific work done to understand it involves self-experimentation, and some of it is ethically problematic by today’s standards. Research: Akst, Daniel. “Pellagra: The Forgotten Plague.” American Heritage. December 2000. https://www.americanheritage.com/pellagra-forgotten-plague Baird Rattini, Kristin. “A Deadly Diet.” Discover. Mar2018, Vol. 39 Issue 2, p70-72. Bridges, Kenneth. “Pellagra.” Encyclopedia of Arkansas. https://encyclopediaofarkansas.net/entries/pellagra-2230/ Clay, Karen et al. “The Rise and Fall of Pellagra in the American South.” National Bureau of Economic Research Working Paper 23730. 2018. http://www.nber.org/papers/w23730 Cleveland Clinic. “Pellagra.” 07/18/2022. https://my.clevelandclinic.org/health/diseases/23905-pellagra Crabb, Mary Katherine. “An Epidemic of Pride: Pellagra and the Culture of the American South.” Anthropologica , 1992, Vol. 34, No. 1 (1992), pp. 89-103. Via JSTOR. https://www.jstor.org/stable/25605634 Flannery, Michael A. “’Frauds,’ ‘Filth Parties,’ ‘Yeast Fads,’ and ‘Black Boxes’: Pellagra and Southern Pride, 1906-2003.” The Southern Quarterly. Vol. 53, no.3/4 (Spring/Summer 2016). Gentilcore, David and Egidio Priani. “Pellagra and Pellagrous Insanity During the Long Nineteenth Century.” Mental Health in Historical Perspective. Palgrave Macmillan. 2023. Ginnaio, Monica. “Pellagra in Late Nineteenth Century Italy: Effects of a Deficiency Disease.” Population-E, 66 (3-4), 2011, 583-610. Hung, Putzer J. “Pellagra: A medical whodunit.” Hektoen International: A Journal of Medical Humanities. https://hekint.org/2018/09/18/pellagra-a-medical-whodunit/ Jaworek, Andrzej K. et al. “The history of pellagra.” Dermatol Rev/Przegl Dermatol 2021, 108, 554–566 DOI: https://doi.org/10.5114/dr.2021.114610 Kean, Sam. “Joseph Goldberger’s Filth Parties.” Science History Institute Museum and Library. https://www.sciencehistory.org/stories/magazine/joseph-goldbergers-filth-parties/ Kiple, Kenneth F. and Virginia H. “Black Tongue and Black Men: Pellagra and Slavery in the Antebellum South.” The Journal of Southern History , Aug., 1977, Vol. 43, No. 3. https://www.jstor.org/stable/2207649 Kraut, Alan. “Dr. Joseph Goldberger & the War on Pellagra.” National Institutes of Health Office of NIH History and Stetten Museum. https://history.nih.gov/pages/viewpage.action?pageId=8883184 Marks, Harry M. “Epidemiologists Explain Pellagra: Gender, Race and Political Economy in the Work of Edgar Sydenstricker.” Journal of the History of Medicine and Allied Sciences , JANUARY 2003. https://www.jstor.org/stable/24623836 Morabia, Alfredo. “Joseph Goldberger’s research on the prevention of pellagra.” J R Soc Med 2008: 101: 566–568. DOI 10.1258/jrsm.2008.08k010. Park, Youngmee K. et al. “Effectiveness of Food Fortification in the United States: The Case of Pellagra.” American Journal of Public Health. May 2U(H). Vol. 90. No. 5. Peres, Tanya M. “Malnourished.” Gravy. Southern Foodways Alliance. Fall 2016. https://www.southernfoodways.org/malnourished-cultural-ignorance-paved-the-way-for-pellagra/ Pinheiro, Hugo et al. “Hidden Hunger: A Pellagra Case Report.” Cureus vol. 13,4 e14682. 25 Apr. 2021, doi:10.7759/cureus.14682 A. C. Wollenberg. “Pellagra in Italy.” Public Health Reports (1896-1970), vol. 24, no. 30, 1909, pp. 1051–54. JSTOR, https://doi.org/10.2307/4563397. Accessed 13 Feb. 2025. Rajakumar, Kumaravel. “Pellagra in the United States: A Historical Perspective.” SOUTHERN MEDICAL JOURNAL • Vol. 93, No. 3. March 2020. Savvidou, Savvoula. “Pellagra: a non-eradicated old disease.” Clinics and practice vol. 4,1 637. 28 Apr. 2014, doi:10.4081/cp.2014.637 SEARCY GH. AN EPIDEMIC OF ACUTE PELLAGRA. JAMA. 1907;XLIX(1):37–38. doi:10.1001/jama.1907.25320010037002j Skelton, John. “Poverty or Privies? The Pellagra Controversy in America.” Fairmount Folio: Journal of History. Vol. 15 (2014). https://journals.wichita.edu/index.php/ff/article/view/151 Tharian, Bindu. "Pellagra." New Georgia Encyclopedia, 20 September 2004, https://www.georgiaencyclopedia.org/articles/science-medicine/pellagra/. University Libraries, University of South Carolina. “A Gospel of Health: Hilla Sheriff's Crusade Against Malnutrition in South Carolina.” https://digital.library.sc.edu/exhibits/hillasheriff/history-of-pellagra/ University of Alabama at Birmingham. “Pellagra in Alabama.” https://library.uab.edu/locations/reynolds/collections/regional-history/pellagra Wheeler, G.A. “A Note on the History of Pellagra in the United States.” Public Health Reports (1896-1970) , Sep. 18, 1931, Vol. 46, No. 38. Via JSTOR. https://www.jstor.org/stable/4580180 See omnystudio.com/listener for privacy information.

The pellagra epidemic of the early 20th century may have been the deadliest epidemic of a specific nutrient deficiency in U.S. history. Part one covers what it is, its appearance in 19th-century Italy, and the first reports of it in the U.S. Research: Akst, Daniel. “Pellagra: The Forgotten Plague.” American Heritage. December 2000. https://www.americanheritage.com/pellagra-forgotten-plague Baird Rattini, Kristin. “A Deadly Diet.” Discover. Mar2018, Vol. 39 Issue 2, p70-72. Bridges, Kenneth. “Pellagra.” Encyclopedia of Arkansas. https://encyclopediaofarkansas.net/entries/pellagra-2230/ Clay, Karen et al. “The Rise and Fall of Pellagra in the American South.” National Bureau of Economic Research Working Paper 23730. 2018. http://www.nber.org/papers/w23730 Cleveland Clinic. “Pellagra.” 07/18/2022. https://my.clevelandclinic.org/health/diseases/23905-pellagra Crabb, Mary Katherine. “An Epidemic of Pride: Pellagra and the Culture of the American South.” Anthropologica , 1992, Vol. 34, No. 1 (1992), pp. 89-103. Via JSTOR. https://www.jstor.org/stable/25605634 Flannery, Michael A. “’Frauds,’ ‘Filth Parties,’ ‘Yeast Fads,’ and ‘Black Boxes’: Pellagra and Southern Pride, 1906-2003.” The Southern Quarterly. Vol. 53, no.3/4 (Spring/Summer 2016). Gentilcore, David and Egidio Priani. “Pellagra and Pellagrous Insanity During the Long Nineteenth Century.” Mental Health in Historical Perspective. Palgrave Macmillan. 2023. Ginnaio, Monica. “Pellagra in Late Nineteenth Century Italy: Effects of a Deficiency Disease.” Population-E, 66 (3-4), 2011, 583-610. Hung, Putzer J. “Pellagra: A medical whodunit.” Hektoen International: A Journal of Medical Humanities. https://hekint.org/2018/09/18/pellagra-a-medical-whodunit/ Jaworek, Andrzej K. et al. “The history of pellagra.” Dermatol Rev/Przegl Dermatol 2021, 108, 554–566 DOI: https://doi.org/10.5114/dr.2021.114610 Kean, Sam. “Joseph Goldberger’s Filth Parties.” Science History Institute Museum and Library. https://www.sciencehistory.org/stories/magazine/joseph-goldbergers-filth-parties/ Kiple, Kenneth F. and Virginia H. “Black Tongue and Black Men: Pellagra and Slavery in the Antebellum South.” The Journal of Southern History , Aug., 1977, Vol. 43, No. 3. https://www.jstor.org/stable/2207649 Kraut, Alan. “Dr. Joseph Goldberger & the War on Pellagra.” National Institutes of Health Office of NIH History and Stetten Museum. https://history.nih.gov/pages/viewpage.action?pageId=8883184 Marks, Harry M. “Epidemiologists Explain Pellagra: Gender, Race and Political Economy in the Work of Edgar Sydenstricker.” Journal of the History of Medicine and Allied Sciences , JANUARY 2003. https://www.jstor.org/stable/24623836 Morabia, Alfredo. “Joseph Goldberger’s research on the prevention of pellagra.” J R Soc Med 2008: 101: 566–568. DOI 10.1258/jrsm.2008.08k010. Park, Youngmee K. et al. “Effectiveness of Food Fortification in the United States: The Case of Pellagra.” American Journal of Public Health. May 2U(H). Vol. 90. No. 5. Peres, Tanya M. “Malnourished.” Gravy. Southern Foodways Alliance. Fall 2016. https://www.southernfoodways.org/malnourished-cultural-ignorance-paved-the-way-for-pellagra/ Pinheiro, Hugo et al. “Hidden Hunger: A Pellagra Case Report.” Cureus vol. 13,4 e14682. 25 Apr. 2021, doi:10.7759/cureus.14682 A. C. Wollenberg. “Pellagra in Italy.” Public Health Reports (1896-1970), vol. 24, no. 30, 1909, pp. 1051–54. JSTOR, https://doi.org/10.2307/4563397. Accessed 13 Feb. 2025. Rajakumar, Kumaravel. “Pellagra in the United States: A Historical Perspective.” SOUTHERN MEDICAL JOURNAL • Vol. 93, No. 3. March 2020. Savvidou, Savvoula. “Pellagra: a non-eradicated old disease.” Clinics and practice vol. 4,1 637. 28 Apr. 2014, doi:10.4081/cp.2014.637 SEARCY GH. AN EPIDEMIC OF ACUTE PELLAGRA. JAMA. 1907;XLIX(1):37–38. doi:10.1001/jama.1907.25320010037002j Skelton, John. “Poverty or Privies? The Pellagra Controversy in America.” Fairmount Folio: Journal of History. Vol. 15 (2014). https://journals.wichita.edu/index.php/ff/article/view/151 Tharian, Bindu. "Pellagra." New Georgia Encyclopedia, 20 September 2004, https://www.georgiaencyclopedia.org/articles/science-medicine/pellagra/. University Libraries, University of South Carolina. “A Gospel of Health: Hilla Sheriff's Crusade Against Malnutrition in South Carolina.” https://digital.library.sc.edu/exhibits/hillasheriff/history-of-pellagra/ University of Alabama at Birmingham. “Pellagra in Alabama.” https://library.uab.edu/locations/reynolds/collections/regional-history/pellagra Wheeler, G.A. “A Note on the History of Pellagra in the United States.” Public Health Reports (1896-1970) , Sep. 18, 1931, Vol. 46, No. 38. Via JSTOR. https://www.jstor.org/stable/4580180 See omnystudio.com/listener for privacy information.

La storia del mais e della polenta, le strampalate teorie mediche sulla diffusione della pellagra, il legame tra popcorn, cinema e forno a microonde: preparatevi ad una puntata piena di curiosità!See omnystudio.com/listener for privacy information.

MARK SCHATZKER is the author of The End of Craving, The Dorito Effect and Steak. He is a writer in residence at the Modern Diet and Physiology Research Center, which is affiliated with Yale University. His writing has appeared in the New York Times, the Wall Street Journal, Best American Travel Writing and Annual Review of Psychology. In this episode we discuss what is in our food, artificial sweeteners, fake fatteners, food addiction, obesity and more!00:00 - Intro00:13 - Cities & Food 01:50 - Foods with Addictions & Cravings 10:35 - Food in Other Countries & Pellagra  20:15 - Role of Vitamins in Obesity 26:45 - Processed Foods & Artificial Sweeteners 34:50 - Artificial Fatteners, Fiber & Fake Meat 37:55 - How to Fix Things & Bad Fruits & Veggies 43:01 - Carnivore Vs. Whole Food Diet 44:20 - Some Amazing Tasting Fake Foods 45:40 - Better Tasty Food & Feeling Better After 49:10 - Artificial & Natural Flavors & Dyes 54:15 - Re-Wiring Taste Buds & Drinks 57:28 - Outro Mark Schatzker Website:https://www.markschatzker.com/Chuck Shute link tree:https://linktr.ee/chuck_shuteSupport the Show.Thanks for Listening & Shute for the Moon!

This week the boys are joined by a local content creator that is making waves in sports betting name Steven Cipollone aka @threeoversdaily! They discuss what it is like to quit your job to pursue your passion, a gamer who travelled across country to attack a fellow gamer, Louisiana's new law to castrate predators, the awful true story behind the McDonalds hot coffee lawsuit, and the story of how Pellagra (an awful old timey disease) was cured!Support the Show.

In "What's Going On and Why Does it Matter?," Dr. Osterholm and Chris Dall discuss the SARS-CoV-2 wastewater surveillance data, the H5N1 influenza outbreak in dairy cattle, and a CDC Health Alert on dengue virus.  Increased Risk of Dengue Virus Infections in the United States (Health Alert Network, CDC) Dr. Joseph Goldberger & the War on Pellagra (Office of NIH History & Stetten Museum, National Institutes of Health) Joseph Goldberger's Filth Parties (Sam Kean, Science History Institute) Sign up for CIDRAP's daily newsletter MORE EPISODES       SUPPORT THIS PODCAST

Un'alimentazione basata solo su polenta di alcune popolazioni ha portato per molti anni al problema della pellagra. Perchè gli Amerindi che consumavano molto mais non avevano gli stessi problemi? E qual'è il legame con i vampiri? Scopriamolo con il Professor Roberto Pilu, UNIMI --- Send in a voice message: https://podcasters.spotify.com/pod/show/agrifake/message

This week, we are joined by Daniel Roytas from Humanely to discuss many fascinating topics! Daniel is not shy about pushing back on modern conclusions and provides fresh, logical takes on ever-seen observations. Daniel addresses what health means to him but also tackles the question: What is disease?This leads us into a much deeper dive into topics such as the true causes of disease. Daniel provides a beautiful explanation as to why vitamin deficiencies do not have much evidence to back them up and may not be a cause of disease. We go over the specifics of how 'deficiencies' actually manifest as toxicities.We cover specific examples such as Pellagra (16:30), Beriberi (20:20), Scurvy (28:50), etc.We delve into the differences between minerals and vitamins and how vitamins may not actually exist in natural products. Vitamins may be much like viruses, in that they are laboratory artifacts.We also talk about our soils and the problems in our modern agricultural practices. This leads us into discussing food processing and the optimal human diet.This is a significant episode! I hope it provides insight and areas for further research for you all!I hope you enjoy it!Transcripthttps://paragraph.xyz/@beyondterrain/daniel-roytas Follow mehttps://www.instagram.com/beyond.terrain/https://linktr.ee/beyondterrainSupport the Visionhttps://www.buymeacoffee.com/beyondterrainETH: beyondterrain.ethBTC: bc1qqwc470ktgj3l4myqxr5hq67rnlqys0qm98u6f0Support and Learn from Danielhttps://www.instagram.com/humanley/https://www.humanley.com/about-us

Vitamin and mineral deficiencies can wreak all sorts of havoc with people's health. One deficiency was so prevalent in the early 20th century it was called “the scourge of the South”. Tune in to this week's episode to hear the story of how, after more than 100 years, the cause of this scourge was discovered. Episode Artwork by officio.booking CC-BY-SA 4.0Shownotes: yournutritionprofs.com Do you have a nutrition question you'd like us to answer? Let us know! Contact Us on our website or any of the following ways:yournutritionprofs@gmail.comYouTubeInstagram Facebook

Hey Readers! Who has pellagra?? Would you know if you did? Don't worry you won't get it. But you will learn on this episode what pellagra was, why it killed 100,000 Americans, and took many dedicated hours to figure out the cure. Thank you for always listening and wondering alongside our stories. Why is it that Beth talks abut the taint so much? Theme music: Big White Lie by A Cast of Thousands Cite your sources: “About Gail — Gail Jarrow.” Gail Jarrow, https://www.gailjarrow.com/about. Accessed 10 April 2023. Jarrow, Gail. Red Madness: How a Medical Mystery Changed What We Eat. Astra Publishing House, 2014. Swan, Jeremy. “Dr. Joseph Goldberger & the War on Pellagra.” Office of NIH History and Stetten Museum, 3 May 2022, https://history.nih.gov/pages/viewpage.action?pageId=8883184. Accessed 10 April 2023.  

Octavio, Will, and Emily bring you the news! This week we cover the horrific deaths of cattle and Will covers the history of Pellagra. Emily tells us about a woman who finds her husband who disappeared for eight months and we also learn about the future of country music lyrics. In this weeks top story we talk about the intake protocols for exotic cats at the zoo! Please send your kitty pics to www.badnewsbearspod@gmail.com --- Send in a voice message: https://anchor.fm/bnbpod/message Support this podcast: https://anchor.fm/bnbpod/support

“P” is for Pellagra. During the first three decades of the twentieth century, pellagra once posed a threat to hundreds of thousands of Southerners. Though death claimed only about three percent of the cases, the ravages of the disease were horrible.

Many years ago, Sue Becker had the wonderful privilege of ministering at a women's shelter in downtown Atlanta. Even though this event encouraged her in many ways spiritually, it also lead her to question her calling for sharing the goodness that freshly-milled grain has on our physical bodies. As she prayed for God to confirm the new calling she felt on her life, He actually surprised her by showing that she was already doing exactly what he was desiring for her and what He had already called her to do. It just looked a little different than what she had in mind. This is the moment when Sue finally realized that sharing her knowledge about freshly-milled whole grains - and eating real bread - fits exactly with what she was feeling that God was telling her, after all. So, in this episode, Sue revisits the history of white flour and shares the alarming and oh-so-familiar effects our bodies can experience, by simply sifting away the bran and germ. For more information, visit our website breadbeckers.com. Follow us on Facebook @thebreadbeckers and Instagram @breadbeckers. *DISCLAIMER: Nothing in this podcast or on our website should be construed as medical advice. Consult your health care provider for your individual nutritional and medical needs. The information presented is based on our research and is strictly that of the author and not necessarily those of any professional group or other individuals.  

Die liebe EinHornerin hat schon einige Länder dieser Erde bereist, unter anderem Chile. Da verspeiste sie Pastel de Choclo - herzhaften Maiskuchen mit Hackfleisch und Huhn. Nun hat sie es zum ersten Mal selbst fabriziert und ist begeistert - vom Geschmack und von den Erinnerungen, die dieses Traditionsgericht in ihr wecken. Sie serviert also nicht nur ein Rezept, sondern auch jede Menge Eindrücke aus einem Land, das sich mehrere tausend Kilometer von Nord nach Süd erstreckt, und mit einem der südlichsten Orte der Welt lockt. Madame Maisch hat Chile noch nie bereist, ihr Küchenforscherinnen-Ich war aber sofort begeistert. Ein neues, noch nicht gekanntes Gericht! Pastel de Choclo, was für ein Name! Und was lässt sich daraus alles machen... Mais gehört außerdem zu Madame Maischs Lieblingen. Ihre Version des Pastel de Choclo wandert vegan und fettarm in den Magen. Ihre Mais-Recherchen haben sie außerdem zur Polenta geführt, zu einer Krankheit namens Pellagra, zum Deutschen Maiskomitee, das es tatsächlich gibt, und zu einigem anderen mehr. Beide Rezepte und viele, weitere Informationen findet ihr wie immer auf unserer Homepage www.heimatgenuss-und-weltwuerze.de. So, jetzt sind wir gespannt: Kennt ihr das Pastel de Choclo im Original - habt ihr es schon mal fabriziert? Oder probiert ihr lieber mal die vegane Variante der Madame Maisch? Schreibt uns gerne über das Kontaktformular auf unserer Website oder über Instagram per Kommentar oder als DM. Wir haben euren Geschmack getroffen und euch inspiriert? Fantastisch! Wir freuen uns, wenn ihr Fotos von euren Pastel-de-Choclo-Rezepten auf Instagram mit @heimatgenuss_und_weltwürze taggt – so finden wir eure Bilder. In diesem Sinne: An Guadn und Bon Appétit!

So why is the food history of a community so important? And can Durham's food history be applied to other places? Who owns land, who can grow food and make a living doing so, and who has access to food, any food, least of all healthy food? The answers are deeply influenced by historical policies and practices. These in retrospect, clearly exacerbated, supported, and even created food related calamities, the dual burden communities face of both food insecurity and diet related chronic diseases, such as diabetes and obesity. Understanding these practices is important in creating change. And in understanding that conditions imposed on neighborhoods rather than personal failings of residents explain what we see today. This is a story about Durham, North Carolina. These days, Durham is famous as one of the South's foodiest towns and known for its award-winning chefs, thriving restaurant scene, and reverence for even the most humble foods served with down-home charm. But Durham, just like the rest of North Carolina, like other states and other countries, has discouraging any high rates of food insecurity. This is juxtaposed to high rates as well of obesity, diabetes, and other diet-related chronic diseases. It is helpful of course, to know how things are now, but a more complex and highly important question is how we got here. Enter history. What can be learned from a detailed historical analysis, in this case of Durham, and how relevant is this information to other places?   The Duke World Food Policy Center worked with historian, Melissa Norton to write a report titled, "Power and Benefit On The Plate The History of Food in Durham, North Carolina". This recording is an abridged version of that report and features documented historical quotes from the relevant periods in history as read by contemporary voices.   Let's go back to the beginning. Durham, North Carolina is the ancestral home of the Occaneechi, the Eno, the Adshusheer and the Shocco indigenous peoples. Before European colonizers came, land was not something that people owned. Instead land and its natural resources were shared so that everyone could benefit.   “To our people land was everything, identity, our connection to our ancestors, our pharmacy, the source of all that sustained us. Our lands, were where our responsibility to the world was enacted, sacred ground. It belonged to itself. It was a gift, not a commodity. It could never be bought or sold.”  Robin Kimmerer, Potawatomi Nation.   Durham's tribes and clans supported themselves through hunting, foraging and communal farming. They managed the habitat for fish, fowl and other wild animal populations. They used controlled fires to clear land, had complex farming irrigation systems and created a network of roads for trade and exchange. When European settler colonists came into North Carolina life for indigenous people changed dramatically. At first, they taught colonists how to forage and clear land, what to plant and how to care for crops. The colonists came to North Carolina believed that they had the spiritual, political and legal blessing of Pope Alexander the sixth through the doctrine of discovery. This decree labeled indigenous peoples as subhuman because they were not Christian and treated their land as available for the taking.   “The Indians are really better to us than we are to them. They always give us rituals at their quarters and take care we are armed against hunger and thirst. We do not do so by them, generally speaking, but let them walk by our doors hungry and do not often relieve them. We look upon them with scorn and disdain and think them little better than beasts in humane shape. Though if we're examined, we shall find that for all our religion and education, we possess more moralities and evil than these savages do not.” John Lawson, English settler colonist in North Carolina, 1709.   Settlers forced native people off ancestral homelands and took possession of the stolen land and its resources. As a result, many indigenous people left to join other tribes, some hid in order to remain in the area. And some were forced into assimilation programs or enslaved and shipped to the Caribbean.   Going back to the early colonial settlers, most were small scale farmers who grew corn, fruits and vegetables and commodities such as tobacco, wheat, and cotton for their own use or to barter. As farms grew from the 1500s through the 1800s, colonists brought West African people by force to use as free farm labor. West Africans brought seeds from their homelands and foods such as hibiscus, yams and sweet potatoes, watermelon and bananas and millet, okra and sorghum became a permanent part of the Southern food culture. Food was an essential connection to home, to community and resiliency. Indigenous and enslaved African people interacted and exchanged practical and cultural traditions.   “My name is Alex Woods. I was born in 1858. In slavery time I belonged to Jim Woods. My Missus name was Patty Woods. They treated us tolerable fair. Our food was well cooked. We were fed from the kitchen of the great house during the week. We cooked and ate at our home Saturday nights and Sundays. They allowed my father to hunt with a gun. He was a good hunter and brought a lot of game to the plantation. They cooked it at the great house and divided it up. My father killed deer and turkey. All had plenty of rabbits, possum, coons and squirrels.” Alex Woods   In 1854, the development of the North Carolina railroad transformed agricultural markets. The farming economy shifted from fruits, vegetables, and grains toward large scale cash crops, such as tobacco. The railroad stop in Durham became the center of the city. By the time the civil war began in 1861, nearly one out of three people in Durham county were enslaved. A quarter of the area's white farmers legally owned enslaved people. Cameron Plantation was the largest plantation in the state with 30,000 acres and 900 enslaved people.   To be self sufficient, create security and build wealth. People needed to own land. The federal government passed the homestead act of 1862 to create new land ownership opportunities. As a result in the west 246 million acres of native people's land were deeded to 1.5 million white families.   That same year, the federal government also passed the moral act. This established North Carolina State University in Raleigh as a land grant university to teach white students practical agricultural science, military science and engineering. 29 years later in 1891, North Carolina Agriculture and Technology University in Greensboro was established to serve black students, but the institutions were never funded equally.   In 1865, the civil war ended at Bennett Place in Durham with the largest surrender of Confederate troops. Reconstruction occurred in the subsequent years from 1865 to 1877. During this time, Durham struggled with its own political, social and economic challenges. One of which were the circumstances faced by formerly enslaved people who were freed with no land, no jobs, no money and no citizenship rights. Historians estimate that more than a million freed black people in the country became sick for malnutrition, disease and near starvation. And tens of thousands of people died.   Listen to the words of Martha Allen, a young black woman at the time.   “I was never hungry till we was free and the Yankees fed us. We didn't have nothing to eat, except heart attack and Midland meat. I never seen such meat. It was thin and tough with a thick skin. You could boil it all day and all night and it couldn't cook. I wouldn't eat it. I thought it was mule meat. Mules that done been shot on the battlefield then dried. I still believe it was mule meat. Them was bad days. I was hungry most of the time and had to keep fighting off them Yankee mans.” Martha Allen   In the years after the war, a few people had cash, but landowners still needed farm labor, poor farmers and families of all races struggled. Landowners began hiring farm labor through share cropping and tenant farm contracts.   “The Negros have as their compensation, a share of the crops that shall be raised one third part of the wheat, corn, cotton, tobacco, syrup, peas, sweet potatoes and pork. But the seed wheat is to be first passed back to the said Cameron, the hogs to be killed or pork shall be fattened out of the corn crop before division. The said Cameron is to have the other two thirds of said crops.” Cameron share cropping contract 1866.   Sharecroppers work plots of farmland, and then received a fraction of the crop yield for themselves as payment. For newly freed black people. Many of whom worked the same land, lived in the same housing and worked under the close supervision of the same overseers sharecropping felt like slavery under another name.   In 1868 and 1877 North Carolina passed the landlord tenant acts, which legalized the power imbalance between landowners and sharecropping farmers. For poor farmers there was simply no way to get ahead. And so-called black codes, laws enacted throughout the south in the 1860s and beyond denied black people the right to vote, to serve on juries or to testify in court against white people. With tenant farming, workers paid rent to landowners and kept all the proceeds from the crops.   “We lived all over the area because we were tenant farmers, very poor living on the land of the owner who was of course, white. We used his mules and he paid for the seed and the tobacco and the stuff that we planted. Of course, as I look back now, I know how they cheated us because we never had anything.” Theresa Cameron Lyons, 1868, on growing up in a black tenant farming family in Durham County.   North Carolina politics during this time was dominated by white supremacist ideology and by efforts to keep blacks from voting and from holding political office. In 1896, the US Supreme Court ruled that separate but equal treatment of blacks was legally permissible. This created the legal basis of racial apartheid known as Jim Crow. From 1896 to 1964 Jim Crow laws imposed racial segregation on nearly all aspects of life, including schools, transportation, and public facilities. These laws institutionalized economic, educational and social disadvantages for black and indigenous people, such court sanction exclusion combined with violence and intimidation from white people created severely hostile living conditions for North Carolina's black people. As a result, registered black voters in North Carolina plummeted from 126,000 in 1896 to only 6,100 in 1902.   As the year 1900 dawned, more than half of the US population were farmers or lived in rural communities. Durham County was still largely farmland, but there was incredible urban growth in the early decades of the 1900s. This too had an impact on Durham's food and the community.   Demand for tobacco and textile factory workers was growing in Durham. Although only white workers could work in the textile factories. Both black and white migrants found work in Durham's Liggett Myers and American tobacco factories. Black workers had the lowest pay, most backbreaking jobs in the factories and were paid less than the white workers.   Outside the factories black women had more job opportunities than black men, but as cooks and domestic servants. And they also held some administrative positions. As people traded farm life for the city, they had to adjust to a new way of life. This meant living off wages in the new cash economy and the crowded close quarters of urban living.   Textile mill owners in the East Durham Edgemont and West Durham areas built subsidized mill villages to provide housing for white workers close to the factories. Each mill village had its own churches, schools, recreation centers, and stores.   “Yeah, it was a complete store. They'd have very few wise work in the mills. They would have a man that went out in the morning, they'd call it taking orders. He'd go to all the houses and the woman of the house and tell him what she wanted. He'd bring it back in time to be cooked and served up for what they called dinner, which is of course lunch. And he'd go do the same thing in the afternoon. Have it back in time for a good supper.”  Zeb Stone, 1915, a white business owner from West Durham, North Carolina.   Many textile workers had grown up on farms and knew how to garden and raise chickens, pigs, or even cows in their yards. Families preserved extra garden produce and meals for the winter. Home canning became popular and increased during World War I and later in World War II, as food shortages meant rations for canned food. The federal government urged people to rely on produce grown in their own gardens called victory gardens and to share resources with neighbors.   Six predominantly black neighborhoods developed in Durham, along with black churches, schools and businesses, people form close relationships with each other. And even though the yards were often small, many black people also maintained gardens, kept chickens until the local government banned livestock in the city limits in the 1940s. Buying from black businesses meant investing in the whole black community. Community leaders preached how each dollar spent would flow in a wheel of progress throughout black Durham. Neighborhood grocers were owned by and for people who lived in black neighborhoods, here's what longtime Durham state representative Henry Mickey Michelle has to say about growing up in the Hayti area of Durham.   “We didn't have to go across the tracks to get anything done. We had our own savings and loans bank, our own insurance company, our own furniture store, our own tailors, barber shops, grocery stores, the whole nine yards.” Durham state representative Henry Mickey Michelle   Black and white farmers came to Durham's urban areas to sell fresh produce on street corners and created popup farm stands throughout the city. Many came to Hayti, Durham's largest black neighborhood and to the center of black commerce that was dubbed Black Wall Street. Durham established the first official farmer's market then called a curb market in 1911 to connect county farmers with urban consumers.   The federal government helped farmers stay informed of developments in agriculture, home economics, public policy, and the economy. The Smith Lever Act of 1914 launched cooperative extension services out of the land grant universities. In 1914 extension services for Durham County's white people began and services for black communities started in 1917, hoping to draw young people into farming.   Segregated schools in Durham offered agriculture training. Programs for the future farmers of America served white students and new farmers of America programs served black students.   By 1920 farmers comprised 50% of the population in Durham County outside the city core. Nearly half of these were tenant farmers. Arthur Brody, a black man who made his home in Durham had this to say about his family's experience.   “My granddaddy had 50 acres of land. They said he was working for this white family and the man took a liking to him. And back then land was cheap. And that man told him, Robert, what you ought to do is buy an acre of land every month. He gave him $12 a month. So he bought an acre of land a month, a dollar a month for a year. And he bought that farm with 52 acres of land in it. And he built his house out of logs. I remember that log house just as good I can.” Arthur Brody   Black families were beginning to acquire farmland. Although black owned farms were generally smaller and on less productive land than white owned farms. At its peak in 1920, 26% of farms nationally were owned by black farmers.   The shift to industrialized agriculture concentrated on just a few crops, created new pressures for farmers, especially small scale farmers who were already struggling with the depressed economy, depleted soil, outdated farming tools and the constant demand for cash crops, black and white farmers alike struggled with a lack of fair credit and chronic indebtedness. Here is what the Negro Credit Unions of North Carolina had to say about the farm credit system in 1920.   “Perhaps the greatest drawback to the average poor farmer, struggling for a foothold on the soil and trying to make a home for himself and family in the community is the lack of capital. If he buys fertilizer on time, borrows money or contracts to be carried over the cropping season, it is usually at such a ruinous rate of interest that few ever get out from under its painful influence. The man who owns a small farm as well as he who rents one has long been victimized by the credit system.” Negro Credit Unions of North Carolina brochure   In Durham, life still followed the seasonal cycles of farming. There were special times for communal rituals, such as berry picking, corn shucking and peach canning. Mary Mebane described growing up in a black farming community in Northern Durham County in this way.   “Berry picking was a ritual, a part of the rhythm of summer life. I went to bed excited. We didn't know whose berries they were. Nobody had heard about the idea of private property. Besides the berries wild, free for everybody. The grown people picked up high and the children picked low. We children ate them on the spot, putting purple stained fingers into our mouths, creating purple stained tongues while the grown people wiped sweat and dodged bumblebees.” Mary Mebane   Many black Durhamites joined in the great migration of black people to cities in the North and Western parts of the country. More than 6 million black people left the South between 1917 and 1970. Those who stayed found themselves caught between traditional farming culture and an increasingly modernized urban world and black farmers had the further burden of discrimination in federal farm lending programs, which hampered their ability to sustain, adapt and expand their farming.   In the 1930s, the country was grappling with a great depression and the dust bowl. The textile industry was hit hard by the reception and white textile factory workers struggled. Families survived on cheap fat back, flower beans and their own homegrown produce. Through bouts of unemployment or underemployment. Hunger was never far off. Durham's black working class occupied the bottom rung of the economic ladder even before the great depression. Poverty and food insecurity increased to such an extent that black Durhamites were six times more likely to develop pellagra than whites in 1930. Pellagra is a disease caused by niacin deficiency. It was the leading cause of death in the city after tuberculosis. Nurses counseled Durham's black residents to eat green vegetables and fresh milk, but they were told that economics not lack of knowledge led to poor eating habits.   As one black patient remarked: “We would like to do everything you say, but we just haven't got the money.”   During the great depression, the food situation became so desperate that the Federal Emergency Relief Administration and the Works Progress Administration and charities such as the Red Cross began distributing food relief. The supplies staved off hunger to some extent, but black and white residents were both complaining the food wasn't what they would normally eat. Here an unemployed white textile worker in East Durham described his family's struggle with the emergency relief rations during the great depression.   “I go around to the place that the WPA distributes commodities and the last time they gave me four packs of powdered skim milk, five pounds of country butter, three pounds of navy beans, 24 pounds of flour. That was grand flour to mix awful bread. I've tried every way I could think of to cook it. And it ain't been able to do anything with it yet. That stuff just ain't fitting for a dog to eat, but I have to use everything I get. One of the boys gets up early every morning and goes out and picks berries for breakfast. They with butter do make the flour eat a lot better. He wants to pick some for preserves, but we can highly get sugar for our needs right now. But there is something about us that keeps us hoping that in some way, the future will take care of itself.” Unemployed white textile worker in Durham during the Depression   Over time federal, state and local Durham aid efforts shifted toward training and getting people new jobs, but black men and women did not get the same opportunities as Durham's white residents. In 1933, the federal government passed the agriculture adjustment act later known as the farm bill. This legislation raised market prices and paid farmers to rest soils depleted from intensive farming. But this created new problems for small farmers already struggling to survive. Davis Harris reflects on the changes these policies caused in the black farming community of Northern Durham County.   “The federal government started paying farmers to put their soil in what they called the soil bank. At the time the US was producing more grain than they needed. So they asked farmers in order to preserve the land and soil, if they could just let the soil rest. And if you did that for 10 years, the people like me growing up who got public jobs, it was difficult to go back to the farm because you get accustomed to getting paid every month. And to go back to once a year was difficult, almost impossible. And then the farmer's equipment gets obsolete and the facilities get obsolete and there is no help. So I see that as a turning point because you've lost all your resources, your equipment, your facilities, and your workforce, and the farmers are 10 to 12 years older. So a lot of the farmers had to get public jobs so they can get enough credit to draw social security.” Davis Harris   Black land owners also contended with private property laws that put them at a very real disadvantage. Black families had little reason to trust institutions and were far less likely to have a will than white families. So when a property owner died without a legal will, their property passed to all their direct heirs as partial shares. A form of ownership transfer called heirs property. Over several generations property ownership became increasingly unclear as dozens or even hundreds of heirs could own a small share. Heirs were then more vulnerable to land speculators and developers through a legal process called partition action. Speculators would buy off the interest of a single heir. And just one heir, no matter how small their share, and this would force the sale of entire plot of land through the courts. Black farm ownership peaked between 1910 and 1920, and then dropped dramatically due to the changing farm economy, discrimination and coercive means. From 1910 to the 1930s, the total number of farms in Durham declined dramatically. But black farmers lost their land at more than twice the rate of white farmers.   Willie Roberts, a black Durham County mechanic and farmer was interviewed in the 1930s and had this to say about the tensions of the time: “We got some mean neighbors around here. They hate us 'cause we own, and we won't sell. They want to buy it for nothing. They don't like for colored people to own land. They got a white lady, Ms. Jones on the next farm to say that I attacked her. I hope to be struck down by Jesus if I said or did anything she could kick on, it's all prejudiced against a colored family that's trying to catch up with the whites. They hated my father because he owned land and my mother because she taught school and now they're trying to run us off, but we're going to stay on.”   In 1942, many young men were serving in world war II and black agricultural laborers were leaving farms as part of the great migration to Northern and Western states. So the federal government enacted the Bracero Program to address severe farm labor shortages. This allowed contract laborers from Mexico into the country to fill the labor gap. Where you live, determines where you buy food and what food is available. And Durham's black urban residents were grappling with Jim Crow laws and with segregation.   “In all licensed restaurants, public eating places and weenie shops where persons of the white and colored races are permitted to be served with and eat food and are allowed to congregate. There shall be provided separate rooms for the separate accommodation of each race. The partition between such rooms shall be constructed of wood, plaster or brick or like material, and shall reach from the floor to the ceiling…” The code of the city of Durham, North Carolina, 1947, C13 section 42.   Segregation and racial discrimination meant that opportunities for home ownership, loans, and neighborhood improvements favored white people, discriminatory policies and practices also impacted access to nutritious foods and to restaurants and resentment was building.   A black woman recalls her childhood experiences during this time: “When I was a child, the Durham Dairy was a weekly stop on Sunday evenings as part of our family drive, we would park, go into the counter and then return to the car with our ice cream. After my father finished his, we would drive around Durham while the rest of us finished our ice cream. I had no idea as a young child that the reason we took that ice cream to the car was because the Durham Dairy was segregated and being an African American family we were not allowed to eat our ice cream on the premises. I was shocked to learn as an adult how my parents had been so artful in sparing this ugly truth from me and my younger siblings.”   As early as the 1920s, Durham's white homeowners had to agree to racial covenants on their suburban home and land deeds, such covenants explicitly prevented black ownership and restricted black residents in homes, except for domestic servants. This practice was legal until 1948. The National Association of Real Estate Boards code of ethics at that time directed real estate agents to maintain segregation in the name of safeguarding, neighborhood stability and property values. The industry practice known as steering remained in effect until 1950.   “A realtor should never be instrumental in introducing in a neighborhood members of any race or nationality whose presence will clearly be detrimental to property values in the neighborhood…” National Association of Real Estate Boards code of ethics   The great depression stimulated the country's new deal, social safety net legislation, including the social security act of 1935, which offered benefits and unemployment insurance. The Fair Labor Standards Act of 1938 set a national minimum wage and the National Labor Relations Act of 1935 created the right for workers to organize. However, agricultural and domestic workers positions held predominantly by black people during the 1930s were specifically excluded from these programs, losing out on both fair pay and labor protections.   Historian Ira Katznelson wrote extensively about the impact of these policy decisions on the country's African Americans: “Southern legislators understood that their region's agrarian interests and racial arrangements were inextricably entwined. By excluding these persons from new deal legislation it remained possible to maintain racial inequality in Southern labor markets by dictating the terms and conditions of African American labor.”   The federal government also recognized home ownership as one of the best ways to stabilize the economy and expand the middle class. The homeowner's loan corporation, a government sponsored corporation created as part of the new deal developed city maps and color coded neighborhoods according to lending risks, these maps became the model for public and private lending from the 1930s on. In Durham and elsewhere, red lines were drawn around black, mixed race and the poorest white neighborhoods, the effects of redlining now close to a century old had profound effects that are still felt to this day. Over time these maps discourage investment in home ownership and also business development in these areas ringed in red and encouraged and supported these things in white neighborhoods.   By defining some areas as too risky for investment lending practices followed, poverty was exacerbated and concentrated and housing deserts, credit deserts and food deserts became a predictable consequence. Redlining maps also shaped lending practices for the GI Bill Servicemen's Readjustment Act of 1944. The GI Bill made mortgages available to World War II veterans with little or no down payment. And with very low interest rates. The aim was to create financial stability and the accumulation of generational wealth for those who would serve the country through home ownership. However, most homes were in suburban neighborhoods, primarily financed by the federal government. Between redlining lending practices and real estate covenants restricting black buyers, home ownership simply wasn't possible for the vast majority of the 1 million plus black World War II veterans. Between 1935 and 1968, less than 2% of federal home loans were for black people. The GI Bill also did not issue home loans on Indian reservations, which excluded many Native American veterans.   In the late 1950s, Durham received federal money for a local urban renewal program to clear slums and blighted areas through the Housing Act of 1949. The city chose to demolish a large section of the Hayti area, the city's largest and most prominent black neighborhood and home to most black owned businesses. This changed everything. City officials cited the poor physical conditions of Hayti as the reason for demolition. The land was then used to build North Carolina highway 147, a freeway connector.   Louis Austin editor of the Carolina Times wrote in 1965: "The so-called urban renewal program in Durham is not only the biggest farce ever concocted in the mind of moral man, but it is just another scheme to relieve Negroes of property."   Hayti's destruction included a significant part of the neighborhood's food infrastructure, such as grocery stores and restaurants. What was once a thriving and resilient food economy where wealth remained in the community became a food desert.   Nathaniel White, formerly a Hayti business owner in Durham had this to say about the destruction of the Hayti neighborhood: “Well, I think we got something like $32,000 for our business. As I look back on it now, if you're going to drive a freeway right through my building, the only fair thing to do is to replace that building. In other words, I ought to be able to move my equipment and everything into a building. If they do it like that, you will be able to stand the damage. Now, the highway department has a replacement clause in their building, but the urban renewal had what they call fair market value, and that won't replace it. And that's where the handicap comes. Just say, you give them $32,000 that probably would've bought the land or whatever, but it wouldn't put the building back and everything like that.”   In the 1950s, Durham built federally funded housing projects for low income families. But by the late 1960s, public housing in the city was almost exclusively for black people and clustered in existing black neighborhoods. This further reinforced patterns of residential segregation, Durham's lunch counters and restaurants became rallying points during the civil rights movements. North Carolina's first protest was at Durham's Royal ice cream restaurant in 1957.   Virginia Williams, a young black woman at the time was a member of the Royal Ice Cream Nine who staged the protest: “None of it made any sense, but that had been the way of life. And that's the way the older folk had accepted it. And so I guess I was one of them who thought, if not us, who, if not now, when. So the police officers came and they asked us to leave. I remember one of them asking me to leave and I asked for ice cream. And he said, if you were my daughter, I would spank you and make you leave. And then I said, if I was your daughter, I wouldn't be here sitting here being asked to leave.”   In 1962, more than 4,000 people protested at Howard Johnson's Ice Cream Grill in Durham. The struggle to desegregate eateries intensified in 1963, when protesters organized sit-ins at six downtown restaurants on the eve of municipal elections, hundreds of people were arrested and protestors surrounded the jail in solidarity. And in the weeks that followed more than 700 black and white Durhamites ran a full page ad in the Durham Herald newspaper. They pledged to support restaurants and other businesses that adopted equal treatment to all, without regard to race. The mounting public pressure resulted in mass desegregation of Durham Eateries by the end of 1962, ahead of the 1964 federal civil rights act that legally ended segregation.   Although civil rights wins brought about new political, economic and social opportunities for black people, desegregation didn't help black businesses. They suffered economically because black people began to explore new opportunities to shop outside their neighborhoods, but white people didn't patronize black owned businesses in turn.   In 1964, the federal government passed the Food Stamp Act as a means to safeguard people's health and wellbeing and provide a stable foundation for US agriculture. It was also intended to raise levels of nutrition among low income households. The food stamp program was implemented in Durham County in 1966. A decade later the program was in every county in the country.   From 1970 through the 1990s, urban renewal continued to disrupt and reshape Durham central city. As both white and middle class black residents left central Durham for suburban homes, banks and grocery stores disappeared. Textile and tobacco factory jobs were also leaving Durham for good. Thousands of workers became unemployed and the domino effect on home ownership, businesses and workplaces disrupted much of Durham's infrastructure and its community life.   From 1970 through the 1980s, the availability of home refrigerators and microwaves also changed how families stored and cooked their food. Durham already had higher numbers of working women than the national average. As a result, convenience foods, foods from restaurants, prepared meals at grocery stores and microwavable foods from the freezer were in demand.   Like many Americans, Durham residents had become increasingly disconnected from farming and food production, both physically and culturally. Food corporations now used marketing in the media to shape ideas about what to eat and why. The food system became dominated by increasing corporate consolidation and control. And by large scale industrial agriculture emphasizing monoculture. Corporations were fast gaining political and economic power and used their influence to affect trade regulations, tax rates, and wealth distribution.   In the 1980s, the federal government passed legislation that boosted free market capitalism, reduced social safety net spending and promoted volunteerism and charity as a way to reduce poverty and government welfare. These policies negatively impacted Durham's already historically disadvantaged populations. Nonprofit organizations began to emerge to deal with the growing issues of hunger and food insecurity and nonprofit food charity became an industry unto itself. More than 80% of pantries and soup kitchens in the US came into existence between 1980 and 2001.   The H-2A Guest Worker Program of 1986 allowed agricultural workers to hire seasonal foreign workers on special visas who were contracted to a particular farm, but workers did not have the same labor protections as US citizens.   That same year, the US launched the war on drugs to reduce drug abuse and crime. Low income communities were disproportionately targeted when Durham's housing authority paid off duty police officers to patrol high crime areas, particularly public housing developments. Hyper policing, drug criminalization, and logger sentencing for drug related offenses caused incarceration rates to rise steadily. Durham's jail and prison incarceration rates from 1978 to 2015 rose higher than anywhere else in North Carolina.   Here is an excerpt from an interview with Chuck Omega Manning, an activist and director of the city of Durham's welcome program. “Being totally honest, high incarceration rates for people of color is very detrimental to our health. Even in the Durham County Jail, you have a canteen that's run through a private company who only sell certain things like oodles of noodles that are not healthy. And then in prisons, you don't get to eat vegetables unless it's part of your dinner. And even then it's oftentimes still not healthy because of how it's cooked. But if you don't work in the kitchen, you don't get to decide, you just get it how it comes and you pray over it and eat it. But then over time, people get institutionalized in the system. And when they return home, they continue to eat the same way because they're used to it. And the financial piece only enhances that because you have individuals coming home, looking for employment, trying to do something different. And there are just so many barriers even with food stamps. So it almost feels like you're being punished twice. And it's very depressing.”   In the 1990s, Durham wanted more investment in the downtown area. Instead of the factory jobs of the past, the downtown area shifted to offer low paying service jobs and high paying jobs in research and technology. Wealthy newcomers were called urban pioneers and trailblazers and purchase properties in historically disinvested city areas.   Low wage workers today cannot afford new housing prices in Durham, in most cases, or to pay the increasing property taxes. Many people are losing their homes through when increases, evictions and foreclosures. Gentrification has also changed which food retailers exist in the local food environment. Sometimes this creates food mirages where high quality food is priced out of reach of longtime residents.   The North American Free Trade Agreement NAFTA of 1994 also changed Durham and North Carolina. Farmers from Mexico and Central America driven out of business by the trade agreement immigrated to places like North Carolina, looking for agricultural and construction jobs. Durham's Latino population grew from just over 2000 in people to 1990, to nearly 40,000 in 2014, one out of three Durham public school students was Latino in 2014. Today, 94% of migrant farm workers in North Carolina are native Spanish speakers.   In 1996, the federal government made changes to the nation's food assistance security net. It dramatically cut SNAP benefits, formerly known as food stamps and limited eligibility to receive benefits and the length of benefits. In Durham, SNAP benefit participation rate decreased by 14% between 1997 and 2001 despite a 2% increase in the poverty rate.   Durham's Latino Credit Union opened in 2000 at a time when three quarters of Latinos did not bank at all. Over the next 20 years, Latinos developed and operated restaurants, grocery stores and services across Durham. This provided the Latino population with culturally resident food, community gathering spaces and jobs.   Processed foods had become a central part of the American diet by the early two thousands. And the vast majority of food advertising promoted convenience foods, candies, and snacks, alcoholic beverages, soft drinks and desserts. In addition, companies did and still do target black and Hispanic consumers with marketing for the least nutritious products contributing to diet related health disparities, affecting communities of color.   During the great recession of 2007 to 2009, job losses, wage reductions and foreclosure crisis increased the number of people struggling to afford and access enough nutritious food. As a result, SNAP participation rose dramatically in Durham.   In 2008, the farm bill included language about food deserts for the first time. A food desert was defined as a census track with a substantial share of residents who live in low income areas and have low levels of access to a grocery store or to healthy affordable foods in a retail outlet. Today some scholars describe such places as areas of food apartheid. This recognizes the outcomes of past policy decisions that disinvested in disadvantaged populations and locations, the cumulative effects of living under food apartheid have profound impacts on the health, wellbeing, and life expectancy of people of color and the poor.   Here's an excerpt from an interview with Latonya Gilchrist, a Durham county community health worker: “I've suffered a lot in this body for a lot of people it's genetic, but I feel like, and this is my personal feeling based on what I've experienced and my whole family. It's the role of food deserts and the cost of food, not being able to have a community grocery store and what I'll say for Northeast Central Durham or the East Durham area where I grew up, we always had corner stores that sold everything we didn't need. And very little of what we did need. Back when I was a child growing up, potato chips cost 16 cents a bag, and you could get potato chips all day long and all night long, and people could get beer and wine in the neighborhood, but you couldn't find fruits and vegetables until my daddy started selling them on a truck. So diseases come about genetically, but it's increased or enhanced through living in poor poverty stricken neighborhoods.”   Durham foreclosure spiked during the great recession of 2008 and were disproportionately located in historically black neighborhoods. Owners in high poverty neighborhoods have been targeted for high cost subprime loans by lenders through a practice known as reverse redlining. As neighborhoods gentrify and longtime residents get displaced, there is an increasing spatial disconnect between services and amenities and those who utilize them and need them the most. Food, housing and retail gentrification are closely intertwined.   Here's an excerpt from an interview with Eliazar Posada, community engagement advocacy manager of El Centro in Durham: “Gentrification is affecting a lot of our community members and not just affecting the youth, but also the families, unless we can find ways to subsidize housing or find a way to make gentrification not so dramatic for some of our community members. The youth are not going to be staying in Durham if their parents can't stay.”   Durham's people of color and low income people overall have disproportionately high incidents of diabetes. In a 2016 survey in the Piedmont region, 16% of respondents with household incomes, less than $15,000 reported having diabetes compared to only 6% of residents with household incomes of more than $75,000. By 2017 black patients were 80% more likely than white patients to have diabetes in Durham.   In Durham County in 2019, the average hourly wage for food preparation and serving jobs was $10.83 cents an hour or $22,516 annually before taxes. Such wages are all been impossible to live on without government assistance. The fair market rent for a two bedroom housing unit in Durham in 2018 was $900 a month or about $10,800 a year.   Food inequality is a lack of consistent access to enough food for a healthy, active life is caused by poverty, the cost of housing and healthcare and unemployment and underemployment. It is also impacted by the interrelated forces of home and land ownership, political power, economic resources, structural racism, gender oppression, and labor rights. Durham's communities continue to build community solidarity and mutual aid as people lend money, time and other resources trying to make sure everyone can access adequate and healthy food.   In a remarkable feat of resilience the Occaneechi band of the Saponi Nation was awarded official recognition by North Carolina in 2002, following 20 years of organizing and sustained advocacy. They purchased a 250 acre plot of land just outside of Durham County and planted an orchard of fruit bearing trees for collective tribal use. This is the first land that the tribe has owned collectively in more than 250 years.   Durham's black farmer's market emerging from 2015 to 2019 is also a testament to community building through food. The market supports local black farmers and makes healthy eating attainable for individuals living in some of Durham's food apartheid areas. Market organizers are challenging social norms, classism and racism, and believe that healthy living should be possible for everyone.   So why is the food history of a community so important? And can Durham's food history be applied to other places? Who owns land, who can grow food and make a living doing so, and who has access to food, any food, least of all healthy food? The answers are deeply influenced by historical policies and practices. These in retrospect, clearly exacerbated, supported, and even created food related calamities, the dual burden communities face of both food insecurity and diet related chronic diseases, such as diabetes and obesity. Understanding these practices is important in creating change. And in understanding that conditions imposed on neighborhoods rather than personal failings of residents explain what we see today.   A few pieces of this history are specific to Durham, the role of tobacco and textiles, for instance, but most of the fundamental influences on the economic and food conditions are broad social attitudes and practices around race and poverty. And from federal, economic, agriculture and housing policies that have affected urban rural areas in every corner of the country, there is hope from local ingenuity to change food systems and from people in local, state and federal policy positions who are working to reverse inequality and to re-envision the role of food in supporting the physical and economic wellbeing of all people, learning from the past is really important in these efforts.

In this episode, Dr's J and Santhosh cover the nutritional disease pellagra. ALong the way, they cover the deadliest vegetable, the thomas mcfadden report, nutritional versus infectious, Dr Joseph Goldberg, blues music, filth parties, burden of doubt,altruistic vindictive science, conspiracy theories, symptoms, treatment and more! So sit back and relax as we feed you the information about this disease of nutritional deficiency!Further Readinghttps://www.healthline.com/nutrition/foods-high-in-niacin#TOC_TITLE_HDR_13https://www.healthline.com/nutrition/niacin-benefits#TOC_TITLE_HDR_7https://youtu.be/aOIS1xPsfAgBrim CJ. Job's Illness: Pellagra. Archives of Dermatology and Syphilology. 1942;45:371-6Goldberger J. The transmissibility of pellagra: Experimental attempts at transmission to human subjects. Public Health Rep. 1916;31:3159–73Goldberger J. Public Health Reports, June 26, 1914. The etiology of pellagra. The significance of certain epidemiological observations with respect thereto. Public Health Rep. 1914;29(26):1683–1686. Goldberger & the War on Pellagra - history - Office of NIH History and Stetten MuseumSupport Us spiritually, emotionally or financially here!Twitter: @doctorjcomedy @toshyfroInstagram: @travelmedicinepodcastSpotify: https://open.spotify.com/show/28uQe3cYGrTLhP6X0zyEhTFacebook: facebook.com/travelmedicinepodcastPatreon: https://www.patreon.com/travelmedicinepodcast

Episode 81: The Tongue Talks.  By Idean Pourshams, MD; Golriz Asefi, MD; and Hector Arreaza, MD.   Drs Asefi, Pourshams, and Arreaza discuss how to discover local or systemic diseases of the tongue. Includes jokes about tongue. In Traditional Chinese Medicine (TCM), regions of the tongue reflect information about specific organ systems, for example the tip of the tongue traditionally depicts ailments of the heart while the anterior-lateral sections of the tongue represent the lungs, and the posterior-lateral regions reflect the health of the liver and gallbladder. But, today we will focus on common tongue lesions. Normal tongue.The tongue is a muscular organ, highly vascularized and highly innervated. It is normally covered by pink mucosa and has a rough surface caused by the presence of papillae (taste buds). It is vital for chewing and swallowing food and it is essential for speaking. The tongue contains an abundance of blood vessels and is constantly regenerating. The top layer of the tongue is replaced every 2-3 days! A healthy tongue should appear slightly wet, light red or pink with possibly a normal thin white coating. There should not be any fissures, teeth marks or swelling.  On physical exam, ensure that the patient has full range of motion of the tongue. It is very important to look at a patient's tongue during physical examination to note the shape, size, color and texture of the tongue body and coat. Findings can suggest the state of organ functions and progression of any underlying conditions.  Today we will describe certain physical findings on tongue examination and discuss what clues could be drawn when diagnosing or treating our patients. This is Rio Bravo qWeek, your weekly dose of knowledge brought to you by the Rio Bravo Family Medicine Residency Program from Bakersfield, California. Our program is affiliated with UCLA, and it's sponsored by Clinica Sierra Vista, Let Us Be Your Healthcare Home. Abnormal tongue.  What would be your suspicions if a tongue was described as having patches resembling smooth red islands or patches located on the top or side of the tongue, and the patches may actually change location, size and shape? Any ideas on a diagnosis? This could be a geographic tongue also called benign migratory glossitis which is considered harmless and related to allergic rhinitis and other allergies, but it can also be linked to psoriasis and reactive arthritis.  What about a tongue that is described as dark and furry or hairy, along with a patient complaining of a metallic taste in their mouth? On physical examination you also note halitosis or bad breath.  This could be a diagnosis of black hairy tongue or lingua villosa nigra. Any idea on what may cause black hairy tongue? Possible causes include antibiotic use, tobacco use, mouth breathing, poor oral hygiene, radiation therapy, chronic use of bismuth. Now let's talk about some vitamin deficiencies that may be represented by changes in the tongue's appearance. If the patient's tongue appears purple, and the corners of the mouth display angular stomatitis, it would be wise to suspect a vitamin B2 deficiency. B2: Eyes and mouth.  B2 is also known as riboflavin. Patients can have painful cracks in the corners of the mouth and on the lips known as angular cheilitis, also scaly patches on the head, and a magenta mouth and tongue. It is seen in patients who do not eat enough meats (vegans), but also in chronic disorders such as chronic diarrhea, liver disease, alcohol use disorder, malabsorption, and chronic use of barbiturates.  Giving Vitamin B supplements by mouth may solve the problem. Vitamin B intoxication is virtually impossible, so you can supplement vitamin B along with other vitamins by mouth confidently, especially patients who are on hemodialysis or peritoneal dialysis. Foods rich in riboflavin include grains, mushrooms, and dairy products. Vitamin B2 deficiency is normally not seen just by itself but combined with other vitamin B deficiencies.  Another presentation of a patient's tongue may be inflammation of the tongue, or glossitis, that is extremely uncomfortable or painful. Any suspicion on what vitamin may be deficient? You might suspect vitamin B3 deficiency, also known as… niacin! While we mentioned angular stomatitis with riboflavin deficiency, that is, cracks on the corners of the mouth; with niacin deficiency, the lips may appear cracked along the surface of the lips themselves. Foods that are rich in niacin include meats and poultry, fish, and nuts. Let's remember the condition associated with niacin (B3) deficiency: Pellagra. This is an Italian word that translates to “rough skin.” Although nutritional deficiency may be less frequent now than centuries ago, we still may see pellagra in cases of gastrointestinal disease in which absorption of nutrients is diminished, or in patients with malnourishment, possibly from alcoholism. In addition to manifestations of the tongue, pellagra can progress to cause a red rash on the cheeks or around the neck, constipation that then leads to diarrhea, nervousness and depression which lead to dementia, and if left untreated patients will die.  These are the 4 D's of Pellagra: Dermatitis, Diarrhea, Dementia and Death.  The next description of a tongue is of a patient with a pale, light-colored tongue. What could be a possible diagnosis? This patient may have iron deficiency anemia, and along with the changing color, there may be soreness, atrophy of the taste buds as well as angular stomatitis. These patients may also have fatigue and feeling cold especially in the extremities. While ferrous sulfate can be prescribed for anemia it is important to remember its irritating effect on the stomach mucosa and possible gastrointestinal side effects such as constipation. That's why supplementation by iron-rich foods is preferred if the anemia is not severe. Food sources with heme iron include red meat, fish and poultry. Non-heme sources of iron include spinach and other dark leafy green vegetables, as well as egg yolks. The food with the highest content of iron is… liver. Remember that iron absorption is improved by vitamin C. Now what if a patient's tongue looks beefy, red, and inflamed with the patient complaining of soreness? This may be vitamin B12 deficiency also known as cobalamin, which is critical for red blood cell maturation. Without cobalamin, patients develop pernicious anemia with symptoms of fatigue, irritability, confusion, depression, numbness and tingling of the extremities and eventually psychosis.  Vitamin B12 is found in many foods such as meat, fish, dairy and eggs, and fermented foods including sauerkraut, yogurt, and kimchi. Do you remember what parietal cells within the gastric mucosa release, which is essential for absorption of vitamin B12 from the digestive tract? If you said intrinsic factor you are correct.  And it is important to remember that the use of antacids can diminish levels of intrinsic factor and contribute to vitamin B12 deficiency, as well as other medications such as PPIs, metformin, colchicine, and aminosalycilic acid (an anti-tuberculosis medication which I've never seen prescribed). Interestingly, co-administration of Vitamin B12 with vitamin C may reduce the available amount of Vitamin B12 in your body. So, take vitamin C two or more hours apart from Vitamin B12. Let's describe another patient, a child with congenital hypothyroidism. What would you expect to see on examination of the mouth or tongue? Such patients may have a thick tongue, that may not even properly fit in the space of the mouth, thus protruding from the mouth. The same is true for adults with enlarged tongues as well as other symptoms of hypothyroidism. The medical term for enlarged tongue is macroglossia. This can also be seen in Down's syndrome.  Another case can be a patient with thick white patches on the tongue which spread onto the cheeks. These white patches wipe off easily with a gauze. The obvious suspicion would be oral thrush, or to be more specific pseudomembranous oropharyngeal candidiasis, which is a yeast infection seen in both immunocompetent and immunosuppressed children and adults. We cannot talk about the tongue without mentioning oral candidiasis. It is normally associated with infants and children who are bottle-fed or have used antibiotics or corticosteroids to treat asthma or allergic rhinitis, or patients with HIV/AIDS. Also, adults who use dentures are at increased risk of oral thrush. The treatment of oral candidiasis must be individualized, based on the severity of the infection and immune status of the patient, but it is normally treated with topical antifungal in immunocompetent patients with mild disease or systemic therapy in severe cases or immunosuppressed patients.  Also, in cases of white tongue in adults, you should consider leukoplakia also called smoker's keratosis which may or may not be cancerous. Please be vigilant because leukoplakia could be an early sign of cancer. Leukoplakia is a descriptive clinical term used for a white plaque or lesion on the tongue or oral cavity that cannot be wiped off with a gauze. A biopsy for a definite diagnosis may be needed after a 6-week observation to rule out other causes such as mechanical friction. The differential diagnosis of white lesions on the tongue is extensive, and it includes lichen planus, leukoedema, tobacco chewer's white lesion, chemical burns, HPV, and squamous cell carcinoma.Another patient presents with small shallow sores on the inside of the mouth, at the base of the gums, and on the sides or surface of the tongue. What do you think the diagnosis might be here? This may be a canker sore or aphthous ulcer. The sores can be painful, making it difficult for the patient to eat and talk. Treatments include oral rinses with benzydamine hydrochloride, and pastes such as benzocaine or steroids like triamcinolone can also be used to reduce inflammation. Finally let's describe a patient who comes in with a trembling tongue. What would be a potential diagnosis in such a patient? It would be important to rule out a stroke, and immediate medical attention is important. Fasciculations of the tongue may indicate a lower motor neuron injury, which can lead to dysarthria or dysphagia, and new onset of fasciculations may be a sign of ALS or amyotrophic lateral sclerosis. Let's also include the differential of seizure in that case, but the shaking would not only include the tongue, but also the larynx, pharynx, and face in a rare condition called palatal tremor.  We did not cover viral infections, strawberry tongue, lichen planus, Plummer-Vinson Syndrome, ankyloglossia, macroglossia, angioedema, and many more but we'll leave it for part 2. Conclusion: The tongue talks. The tongue can show signs of disease specific to the tongue but also signs of systemic disease. Let's remember to check the tongue of our patients. Geographic tongue, fissured tongue, and hairy tongue are the most common tongue problems and do not require treatment. When we find tongue abnormalities, let's keep in mind viral and fungal infections, vitamin deficiencies, immunodeficiencies, premalignant and malignant lesions. Now we conclude our episode number 81 “The Tongue Talks.” Drs Asefi, Pourshams, and Arreaza discussed common findings of the tongue. By examining the tongue you can find clues for significant local or systemic diseases. Keep in mind infections, vitamin deficiencies, benign lesions and even cancer. The tongue is more than an organ for speaking, breathing, swallowing and testing. It is a symbol of the way we talk to others: “A tongue has no bones but it's strong enough to break a heart, so be careful with your words.” Even without trying, every night you go to bed being a little wiser.Thanks for listening to Rio Bravo qWeek. If you have any feedback about this podcast, contact us by email RioBravoqWeek@clinicasierravista.org, or visit our website riobravofmrp.org/qweek. This podcast was created with educational purposes only. Visit your primary care physician for additional medical advice. This week we thank Hector Arreaza, Idean Pourshams, and Golriz Asefi. Audio edition: Suraj Amrutia. See you next week!    _____________________References:Anastasi JK, Chang M, Quinn J, Capili B. Tongue Inspection in TCM: Observations in a Study Sample of Patients Living with HIV. Med Acupunct. 2014 Feb 1;26(1):15-22. doi: 10.1089/acu.2013.1011. PMID: 24761186; PMCID: PMC3929461. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3929461/ Reamy BV, Derby R, Bunt CW. Common tongue conditions in primary care. Am Fam Physician. 2010 Mar 1;81(5):627-34. PMID: 20187599. https://www.aafp.org/afp/2010/0301/p627.html Geographic tongue - Symptoms and causes - Mayo Clinic, https://www.mayoclinic.org/diseases-conditions/geographic-tongue/symptoms-causes/syc-20354396 Wolff, Klaus; Richard Johnson, and Arturo P. Saavedra. Fitzpatrick's Color Atlas and Synopsis of Clinical Dermatology, 7th edition, McGraw Hill Education, 2013, p. 819.      

In Episode 118 of The People's Scientist podcast, I share some scientific evidence on indoor plants and whether or not they improve air quality and measures of mental health and work productivity. In the segment foregone facts, I discuss how in 1907 it took scientists 30 years to prove that a plague of Pellagra in the South Eastern United States was due to a deficiency in vitamin B3 niacin, not due to a bacteria. Tune in for details!Want to buy me a coffee to say thanks for the episode? You can do so via Venmo or Patreon below.Venmo ID: Steph-CalPatreon: https://www.patreon.com/join/DrSCaligiuriFollow me on social media to see the papers I cite in this week's episode:IG: Dr.SCaligiuriFB: ThePeoplesScientistTwitter: DrSCaligiuriLinkedin: Stephanie CaligiuriTikTok: Dr.SCaligiuri See acast.com/privacy for privacy and opt-out information.

Today we sit down with Evil Adam the mastermind behind such great bands as Evil Adam , The Undying Monster and Pellagra . We get into detail about the long awaited 3rd Evil Adam record and why its taking so long to come out and about many more of the projects he's in and where he's going in the future , sit back and ride this podcast till the end enjoy the show homies. Songs : 1 : Evil Adam (Why!?) 33:15 2 : Evil Adam ( The Ugly People) 54:15 3 : Evil Adam ( The Rejection Song ) 1:30:08 4 : Evil Adam ( X-Mess ) 1:37:24 5 : Reign of Zeus (Church of Bomb ) 1:58:09 6 : JARR ( Waiting For Heaven ) 2:27:57 Hosted by : Dee Rotten ....................................................................................................... .................................................... Guests : Rene Rosa aka Evil Adam ......................................................................... ....................................................... Guest Web Pages: ...................................................................................................................................................................................... https://www.facebook.com/EvilAdamNJ/ https://www.facebook.com/EvilDeedsOfficialPage/ https://www.facebook.com/PellagraNJ/?__tn__=K-R&eid=ARA8pCPRs6K9U_oFC8RjZU33Yaa2dpQBcBr7UtYwdX00wd4u1LMy43PvhcfnDAnXE0CqrOqLFE67yKsI&fref=mentions&__xts__[0]=68.ARA4jNDh1pMI-NHUyaduPKQNgw6Pio7poe-emlE_W89zuJ4tWDVgT18v6aJWpbvWBKqO-L0FXciFtdFeGzaanL4Vx-xtuMYlZYsPU6MWcfV6jgE8-0fvlgDIzNzdyl8ysnYeDvT1aJAT31z9qb1DCvcLukChoS12Q5W_z50rhdacaTEi0ypGPxQABGl5iACHsYDZCah91JpJmyCM6PJHFsNf7Kgbcc14rzhtPLhaPocqF5YKb5VKQmwzEaizbpeMI00D7DeOfNKjs2DKuSxpg4ul47WlUht_jZYENsGWBDgu6PVTeWCjcYZLjHpmlRIfVlw9Pf1fqqkFkRXWrSc https://www.facebook.com/ReignOfZaius/ https://www.facebook.com/theundyingmonster/ https://www.facebook.com/thelunatiques/ https://eviladam.bandcamp.com https://reignofzaius.bandcamp.com https://www.instagram.com/renerosa/ https://www.instagram.com/reignofzaius/ https://soundcloud.com/rene-rosa-1 https://soundcloud.com/reign-of-zaius OZ Video web page : .............................................................................................. ....................................................... www.eventmedia-pro.com From The Dungeon Web Pages: ............................................................................................................................................................................................. https://www.instagram.com/fromthedungeonpodcast/ https://www.facebook.com/fromthedungeonpodcast/ https://www.youtube.com/channel/UCO3ys2ePJ3zi9yUFV97ScKw?view_as=subscriber https://soundcloud.com/fromthedungeonpodcast https://twitter.com/FTDPodcast https://www.podparadise.com/Podcast/1348901177 (T-Shirt March) ............................................................................................................................................................................................... https://tonethreads.com/fromthedungeonpodcast/merch all music is owned by the artist. and played with the artist consent.

It was an honour to chat with Mark Schatzker about his new book, The End of Craving: Recovering the Lost Wisdom of Eating Well. I've been a MASSIVE fan of his work since reading The Dorito Effect: The Surprising New Truth About Food and Flavor. Many diet authors blame the obesity epidemic on a single smoking gun (e.g. carbs, fat, tasty food etc.). However, Mark wades through the complicated situation in a fascinating narrative that gives a sense of wonder and mystery to the complex interplay between appetite, flavour, taste, wanting, and liking. Once you have a deeper understanding of how food manufacturers have exploited our neurobiology, you will understand why it's so important to seek out food that naturally tastes great because it contains the nutrients your body requires. Conversely, if your body doesn't trust that the smell, flavour, and texture of your food aligns with the nutrients and energy it provides, your appetite will become risk-averse and seek out more food, just in case. One of the narrative threads in The End of Craving discusses the differences in how the US and Italy individually addressed the Pellagra epidemic in the 1930s, a condition resulting from a lack of dietary vitamin B3 from a diet too rich in corn and fat. The U.S. decided they would address the issue with science by fortifying their foods with synthetic versions of the nutrients they were missing. Meanwhile, the Italians saw food as a cure, not the cause, and encouraged their people to keep rabbits for cheap meat and drink cloudy wine containing yeast that provides B vitamins. Today, the areas in the U.S. that once were called the ‘Pellagra belt' now make up ‘the obesity belt'. In contrast, Italians are some of the leanest people in the world and are famous for having some of the most sumptuous edibles on the planet. Mark also draws attention to experiments in the 1960s where pig farmers realised they could grow pork more quickly without their livestock getting sick by keeping them indoors and feeding the diet high in corn fortified with B vitamins. As a result, the pigs would chow down on more fortified grains and achieve historically unprecedented growth rates. Shortly after this discovery, food manufacturers ramped up the fortification of breakfast cereals and other processed foods for humans. Initially, this looked like fortification benefited the public. However, it's now evident that we're more likely to continue to chow down on highly processed foods without stopping and negating cravings for foods that naturally contain nutrients. I read The End of Craving while analysing an amassed 125,761 days of macronutrient and micronutrient data from 34,519 people who have used Nutrient Optimiser to fine-tune their nutrition. It was fascinating that we crave foods that contain more of these nutrients in the amounts found in nature. However, once levels of select nutrients like B1, B3, iron, and folate exceed natural levels from supplementation or fortification, we seem to simply eat more processed foods without getting all the other nutrients we require! I hope you love this chat with Mark, and I highly recommend his books to understand the beautiful complexity of modern nutrition.

During the coronavirus pandemic, a global economic collapse, and increasingly frequent and severe droughts, what better time for southern African countries to see upticks in another disease: pellagra. Pellagra, a disease caused by chronic deficiencies in Vitamin B3 (niacin), is prevented with nothing more than a half-decent diet. So why is it still here in 2020? Today, we go on a journey through history to figure out what caused this vitamin deficiency disease to appear, why it still exists, and what we can do about it. With special guest Dr. Christopher Conz: Lecturer in African Environmental History at Tufts University.

Talk to a Dr. Berg Keto Consultant today and get the help you need on your journey (free consultation). Call 1-540-299-1556 with your questions about Keto, Intermittent Fasting, or the use of Dr. Berg products. Consultants are available Monday through Friday from 8 AM to 10 PM EST. Saturday & Sunday from 9 AM to 6 PM EST. USA Only. Get Dr. Berg's Veggie Solution today! • Flavored (Sweetened) - https://shop.drberg.com/veggie-solution-flavored-sweetened?utm_source=Podcast&utm_medium=AGM(Anchor) • Plain (Unflavored) - https://shop.drberg.com/veggie-solution-plain?utm_source=Podcast&utm_medium=AGM(Anchor) Take Dr. Berg's Free Keto Mini-Course! In this podcast, Dr. Berg talks about subclinical pellagra. Pellagra is a vitamin B3 deficiency called 3D's; Dementia, Diarrhea, and Dermatitis. Subclinical pellagra means you don't have the full-blown deficiency but you are deficient. There is a neurological condition called neurasthenia which is the exhaustion of the central nervous system (Energy Reserves). DATA: http://bit.ly/2WzngHP Dr. Eric Berg DC Bio: Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning. FACEBOOK: fb.me/DrEricBerg?utm_source=Podcast&utm_medium=Anchor TWITTER: http://twitter.com/DrBergDC?utm_source=Podcast&utm_medium=Post&utm_campaign=Daily%20Post YOUTUBE: http://www.youtube.com/user/drericberg123?utm_source=Podcast&utm_medium=Anchor DR. BERG'S SHOP: https://shop.drberg.com/?utm_source=Podcast&utm_medium=Anchor MESSENGER: https://www.messenger.com/t/drericberg?utm_source=Podcast&utm_medium=Anchor DR. BERG'S VIDEO BLOG: https://www.drberg.com/blog?utm_source=Podcast&utm_medium=Anchor

Hi, I am Marmee Regine, your host in Pandemic Podcast Coronavirus. Today we are now in the 5th episode where we will discuss the most anticipated vaccine. That is why the episode title is, "To vaccinate or not to vaccinate." There is always a dilemma that humans like us are facing every day. It is a reflection of the famous lines in literature, "To be or not to be." It is a question on which path to take when you are on the crossroads of life. "To be, or not to be" is the opening phrase by Prince Hamlet in Act 3, scene 1 of William Shakespeare's play Hamlet. It is all about life and death: "To be or not to be" has a meaning about life and death. "To live or not to live," which means "To live or die." Hamlet discusses how painful and miserable to live a life back then and how death, such as suicide, is the solution to end such misery. And fast forward to today, many people living in these uncertain times of the pandemic are having difficult times; that is why those who tested positive in China committed suicide. I mentioned that in passing from my previous podcast episode #2 on viral load. Isn't it ironic that history repeats itself even after several centuries?Moving on, this is the first part of my podcast episode on the topic of vaccines. In this episode, let us start this discussion on the historical notes that researchers did in the past until the present, which is the so-called self-experimentation of their study drug or vaccine along with some of their volunteer friends. An article regarding this matter was published entitled, Self-Experimentation in the Time of COVID-19. It was published in the online magazine, The Scientist which was well researched by the writer, Amanda Heidt, who is in her second master's in science communication at the University of California, Santa Cruz.Link: https://www.the-scientist.com/author/amanda-heidt-4941I will share the link on my Patreon page. Let us go into a brief flashback in time. In the olden days, an infectious disease expert in the US Public Health Service, by the name of Joseph Goldberger, was given the responsibility in 1914 to study the pellagra's causation. Pellagra is a skin disease with classic symptoms of dermatitis, diarrhea, dementia, and death. Most of the scientist believed those times believed that it was due to a germ. However, Goldberger's theory is that pellagra was due to a nutritional deficiency. Did you know that Joseph Goldberger, his wife, and some volunteers joined them to inject themselves the blood of pellagra victims and an intake of a pill form containing the feces and urine of patients? Ewww, a human guinea pig? Goldberger repeated this experimentation in other cities, and before he died of cancer in 1929, his research work landed him four Nobel Prize nominations. Wow, the saying here is applicable, "You reap what you sow."In other famous examples, a virologist from the University of Pittsburgh named Jonas Salk, who initially tested the polio vaccine to himself and his children in the year 1952 before giving it to other volunteer subjects.  You heard it right that Jonas Salk tested his original polio vaccine on both himself and his children ahead of widespread trials. Another example was from a married Russian couple, Marina Voroshilova and Mikhail Chumakov, who were considered polio experts. They also self-administered in 1959 a potential vaccine before letting their three sons have an intake of those sugar cubes laced instilled with a weakened poliovirus. After a lengthy argument in what form of drug administration to give patients, they agreed on the oral intake of the vaccine using live poliovirus. Later on, in 1994, the World Health Organization declared polio disease eradicated in the Western Hemisphere.These brave researchers are willing to risk their health and health, including their families, for a greater good to humanity. There were&

Black Death. Typhoid fever. Pellagra. In the early 1900s they invaded the United States, killing thousands. One of the most notorious historical figures associated with disease was "Typhoid Mary", who unknowingly infected untold numbers of people with typhoid fever while cooking in kitchens along the east coast.  My guest, Gail Jarrow, is the author of three books which she calls her "Deadly Diseases Trilogy". They are "Bubonic Panic: When Plague Invaded America", "Fatal Fever: Tracking Down Typhoid Mary", and "Red Madness: How a Medical Mystery Changed What We Eat". She discusses the history of these epidemics in America, and how early 20th century doctors tried to combat them.  Learn more about your ad choices. Visit megaphone.fm/adchoices

In episode 38, I cover the scientific evidence on the vitamin B3, niacin. Niacin's discovery has a rich history as it took scientists decades to prove that the epidemic of Pellagra was caused by niacin deficiency. Today, niacin is being investigated for its effects on longevity and successful aging. Niacin is converted into the essential signaling molecule NAD+. High dose niacin supplementation has been investigated for reducing cholesterol and heart disease risk; however results are controversial. Abnormal responses to niacin are implicated in Schizophrenia. I also discuss the impact of niacin on skin health and the best food sources. Tune in for the details!IG: Dr.SCaligiuriFB: ThePeoplesScientistTwitter: DrSCaligiuriLinkedIn: Dr. Stephanie Caligiuri See acast.com/privacy for privacy and opt-out information.

In episode 6 of Nutrition History from Parts Unknown, we are tracing the origins and history of the disease of nutritional deficiency known as pellagra, a disease which claimed over 100,000 American lives in a relatively short course of 100 years. These numbers may not seem especially high when compared to the toll infectious disease like typhoid or cholera claimed(which tally in the millions)—but pellagra is not an infectious disease—it is a disease caused by a dietary deficiency, more specifically a deficiency in vitamin B3, also known as niacin. Today’s episode will trace the 300 year history which saw the disease of pellagra emerge, the reasons why it emerged, and the grueling process to discover it’s true causes. It’s a story filled with vampires, and parties, and some very questionable science.  

There are 18 different B Vitamins. Being deficient in these Important vitamins can have a major influence on your health. In this episode, you'll learn: --The difference between water soluble vitamins and fat soluble vitamins. And why you need a steady supply of water soluble vitamins like Vitamin B. --How a deficiency of Vitamin B-1 (also known as Thiamine) plays a role in Anemia and a deficiency in Hydrochloric Acid, which increases your chances for allergies and acid reflux. --Why Thiamine can help boost a child's growth, improve function of those with Autism, and increase memory and learning ability. --The beriberi disease that is actually a Vitamin B-1 deficiency and has symptoms of thinning hair, gastric problems, swelling in legs, and fatigue. --Why vitamin deficiencies are more common for growing children, pregnant women, and the elderly. And why Dr. Prather says many of the symptoms associated with aging are actually vitamin deficiencies, not just a matter of aging. --How Vitamin B-2 (also known as Riboflavin) is the second-most common deficiency of all Vitamins. And how Riboflavin deficiency can result in low energy and impact how your body processes other vitamins and minerals. --The connection between migraines and Riboflavin deficiency, particularly for women on birth control. And why cracks at the corner of your mouth, inflamed tongue, or reddening of the eyes are almost always signs of a Vitamin B2 deficiency. --Why Dr. Prather is not a fan of Multivitamins. --The Vitamin B-3 (also known as Niacin) role in energy formation, cognitive function, mood and memory, along with muscle strength. And the Pellagra disease that is actually a Niacin deficiency which shows symptoms of dermatitis, diarrhea, depression, schizophrenia, weakness, fatigue, anorexia, nausea, canker sores, and halitosis. --The reason why Dr. Prather says beer can be good for you "if it's made right". www.TheVoiceOfHealthRadio.com  

NAD therapy has been hailed as a 'miracle treatment' in the world of anti-ageing, biohacking, longevity, health and wellness in recent years. NAD stands for Nicotinamide Adenine Dinucleotide, and this molecule exists in every cell in the body. NAD IV therapy involves supplementing NA intravenously, and is used to combat chronic fatigue, increase energy and performance, improve general health and wellness and many other applications. John Gillen and Tom Ingoglia, two men with lots of experience in the world of NAD, join the podcast to discuss the many health benefits of using this little molecule. Show-notes: 0.35 - What is the function of NAD? It is important for energy production in the body, and acts on sirtuins, a set of enzymes that control genetic pathways for ageing. 1.00 - NAD levels decrease with age. 1.48 - Fasting and exercise can increase Nad levels. 3.45 - NAD stands for Nicotinamide Adenine Dinucleotide, and this exists in all cells in the body. 4.05 - NAD is important for energy production and brain function. 4.35 - Tom Ingoglia got involved with NAD because of a personal illness, and was experiencing chronic fatigue and brain fog among other symptoms. He spoke about this in detail on the Ben Greenfield podcast. 7.50 - NAD treatment is usually performed via IV (intravenous) therapy, and protocols can take anywhere from a couple of hours to a few days. 12.00 - Where does NAD fit in with functional medicine? 18.20 - Many people worry about the side effects of new treatments, what side effects are associated with NAD? 21.30 - NAD is a form of B3 Niacin. 22.25 - What are the natural ways you can boost your NAD levels? 23.14 - Fasting, stretching, decreasing alcohol, better sleep, resveratrol, vitamin B3, Niacin, Nicotinamide Ribicide, NMN are all ways of increasing NAD levels. 24.10 - As you age your levels of NAD gradually decline, and this is thought to be due to the increase in a compound called CD38. 24.35 - NAD levels are at their highest when you are born, by the age of 20 they can decrease to about 50%, by 40 they can be down to about 25%. 30.48 - Is NAD recommended for general health optimization if you are not sick? 32.25 - There is a worldwide intellectual deficit when it comes to NAD. 33.28 - Tom explains the history of NAD and Joseph Goldberger and the connection with Pellagra. 36.45 - Why is there a push-back against these types of treatment? It's similar to cannabis, the intellectual property cannot be owned by big pharma, so it's hushed. 40.50 - Anti-ageing is becoming the main application for NAD therapy. 42.00 - There is an increased interest from the sporting community in NAD. 44.05 - Is NAD a performance enhancing drug? 46.55 - NAD therapy is different than IV Vitamin Therapy. 48.30 - NMN is coming out as a product designed to boost NAD. 1.00.25 - Common complaints seen in clients attending NAD Treatment Centre in San Diego are addiction, depression, anxiety, chronic disease, anti-ageing. 1.04.35 - It's better to have many tests done to get a bigger picture view of overall health, rather than just a simple blood test. Check out our previous podcast about Hair loss

Today we sit down with Evil Adam the mastermind behind such great bands as Evil Adam , The Undying Monster and Pellagra . We get into detail about the long awaited 3rd Evil Adam record and why its taking so long to come out and about many more of the projects he's in and where he's going in the future , sit back and ride this podcast till the end enjoy the show homies. Songs : 1 : Evil Adam (Why!?) 33:15 2 : Evil Adam ( The Ugly People) 54:15 3 : Evil Adam ( The Rejection Song ) 1:30:08 4 : Evil Adam ( X-Mess ) 1:37:24 5 : Reign of Zeus (Church of Bomb ) 1:58:09 6 : JARR ( Waiting For Heaven ) 2:27:57 Hosted by : Dee Rotten ....................................................................................................... .................................................... Guests : Rene Rosa aka Evil Adam ......................................................................... ....................................................... Guest Web Pages: ...................................................................................................................................................................................... https://www.facebook.com/EvilAdamNJ/ https://www.facebook.com/EvilDeedsOfficialPage/ https://www.facebook.com/PellagraNJ/?__tn__=K-R&eid=ARA8pCPRs6K9U_oFC8RjZU33Yaa2dpQBcBr7UtYwdX00wd4u1LMy43PvhcfnDAnXE0CqrOqLFE67yKsI&fref=mentions&__xts__[0]=68.ARA4jNDh1pMI-NHUyaduPKQNgw6Pio7poe-emlE_W89zuJ4tWDVgT18v6aJWpbvWBKqO-L0FXciFtdFeGzaanL4Vx-xtuMYlZYsPU6MWcfV6jgE8-0fvlgDIzNzdyl8ysnYeDvT1aJAT31z9qb1DCvcLukChoS12Q5W_z50rhdacaTEi0ypGPxQABGl5iACHsYDZCah91JpJmyCM6PJHFsNf7Kgbcc14rzhtPLhaPocqF5YKb5VKQmwzEaizbpeMI00D7DeOfNKjs2DKuSxpg4ul47WlUht_jZYENsGWBDgu6PVTeWCjcYZLjHpmlRIfVlw9Pf1fqqkFkRXWrSc https://www.facebook.com/ReignOfZaius/ https://www.facebook.com/theundyingmonster/ https://www.facebook.com/thelunatiques/ https://eviladam.bandcamp.com https://reignofzaius.bandcamp.com https://www.instagram.com/renerosa/ https://www.instagram.com/reignofzaius/ https://soundcloud.com/rene-rosa-1 https://soundcloud.com/reign-of-zaius OZ Video web page : .............................................................................................. ....................................................... www.eventmedia-pro.com From The Dungeon Web Pages: ............................................................................................................................................................................................. https://www.instagram.com/fromthedungeonpodcast/ https://www.facebook.com/fromthedungeonpodcast/ https://www.youtube.com/channel/UCO3ys2ePJ3zi9yUFV97ScKw?view_as=subscriber https://soundcloud.com/fromthedungeonpodcast https://twitter.com/FTDPodcast https://www.podparadise.com/Podcast/1348901177 (T-Shirt March) ............................................................................................................................................................................................... https://tonethreads.com/fromthedungeonpodcast/merch all music is owned by the artist. and played with the artist consent.

This week on MIA Radio we interview Dr Julia Rucklidge. Dr Rucklidge is professor of clinical psychology at the University of Canterbury in New Zealand and she leads the Mental Health and Nutrition Research Group. Originally from Toronto, Canada, Julia completed her PhD at the University of Calgary followed by a post-doctoral fellowship at the Hospital for Sick Children in Toronto. In the last decade, she and her lab have been running clinical trials investigating the role of broad-spectrum micronutrients in the expression of mental illness, specifically ADHD, mood disorders, anxiety and stress. Julia has over 100 peer-reviewed publications and book chapters, has been frequently featured in the media and has given invited talks all over the world on her work on nutrition and mental health. We discuss: What led Julia to her interest in nutrition and how it may have a role in responding to mental disorders, particularly Attention Deficit Hyperactivity Disorder (ADHD). Why using the Recommended Dietary Allowance (RDA) of vitamins and minerals may not be the best approach when responding to psychological difficulties. How Julia went about setting up a Randomised Controlled Trial to investigate the effect of micronutrients and minerals on behavioral problems. That the most consistent finding of the study is that the individuals taking micronutrients improved more in their general functioning and impairment when compared to those just taking a placebo. That it’s hard to move away from the conception of mental illness as a chemical imbalance in the brain, partly because of the vested interest in keeping it alive. That there is no opportunity to patent nutrient therapies, so there is little incentive for research and limited commercial interests. Why a single nutrient response might not be the best approach for someone who wanted to use nutrition to improve their mental health and wellbeing. How a dietary deficiency of Niacin during the 1930s led to a condition called Pellagra which often manifested as psychotic symptoms. What led to the flagging of a 2014 TEDx talk Julia gave entitled “The surprisingly dramatic role of nutrition in mental health”. How Julia felt about her talk being flagged by TED. How many historical medical advances, now accepted as the standard of care, at the time flew in the face of conventional scientific thinking. How difficult it has been to communicate with TED about the flagging of the talk. How Julia hears from many people who get in touch to share that they are struggling with psychiatric medications and instead want to look to nutritional solutions. That the best advice is often simple, eat more fruits and vegetables and reduce the amount of processed food. Relevant Links: Mental Health and Nutrition Research Group Vitamin-mineral treatment of ADHD in adults: A one year follow up of a randomized controlled trial. Anxiety and Stress in Children Following an Earthquake: Clinically Beneficial Effects of Treatment with Micronutrients A double-blind randomised, placebo-controlled trial of a probiotic formulation for the symptoms of depression TEDx Christchurch: The Surprisingly Dramatic Role of Nutrition in Mental Health TED Betrays Its Own Brand By Flagging Nutrition Talk Contact the Mental Health and Nutrition Research Group Mad Diet by Suzanne Lockhart

The southern United States was hit by a dramatic epidemic of a mysterious disease called pellagra in the early twentieth century. This episode discusses the cultural and scientific sources of the outbreak -- from the cotton fields of the south, to the cow pastures of rural Germany, to the river basins of Uganda -- and the incredible lengths a young doctor named Joseph Goldberger went through to try and put an end to this plague. Plus, a new #AdamAnswers about the source of the name “internal medicine.” All this and more on episode 36 of Bedside Rounds, a tiny podcast about fascinating stories in clinical medicine!   Bean WB,  “Origin of the Term Internal Medicine,” N Engl J Med 1982; 306:182-183 Blevins SM and Bronze MS, Robert Koch and the ‘golden age’ of bacteriology, Int J of Inf Dis, Vol 14, #9, Sep 2010. Bloomfield AL, “The origin of the term ‘internal medicine,” JAMA, April 4, 1959. Bressani R et al, Corn Nutrient Losses, Chemical Changes in Corn during Preparation of Tortillas, J Agr and Food Chem, 6, 10, 770-774. Brim CJ. Job's Illness: Pellagra. Archives of Dermatology and Syphilology. 1942;45:371-6. Carpenter KJ, The relationship of pellagra to corn and the low availability of niacin in cereals, Experientia Suppl. 1983;44:197-222. Clay K et al, Rise and Fall of Pellagra in the American South. Elmore JG and Feinstein AR, Joseph Goldberger: An Unsung Hero of American Clinical Epidemiology, Ann Intern Med. 1994;121:372-375. Goldberger J. The transmissibility of pellagra: Experimental attempts at transmission to human subjects. Public Health Rep. 1916;31:3159–73 Goldberger J. Public Health Reports, June 26, 1914. The etiology of pellagra. The significance of certain epidemiological observations with respect thereto. Public Health Rep. 1914;29(26):1683–1686. Goldberger J, Wheeler GA, Sydenstricker E. A study of the relation of diet to pellagra incidence in seven textile-mill communities of South Carolina in 1916. Public Health Rep. 1920;35(12):648–713. Goldberger J, Waring CH, Willets DG, et al. The Treatment and Prevention of Pellagra. Washington, DC: Government Printing Office; 1914. Goldberger J, Wheeler GA. Experimental pellagra in the human subject brought about by a restricted diet. Public Health Rep. 1915;30(46):3336–3339. Harris HF: Ankylostomiasis in an individual presenting all of the typical symptoms of pellagra. Am Med 1902; 4:99-100, retrieved from: https://babel.hathitrust.org/cgi/pt?id=uc1.c3312358;view=1up;seq=107;size=125 Lavinder CH, Pellagra, The American Journal of Nursing, Vol. 13, No. 10 (Jul., 1913), pp. 746-754. MacNeal WJ, The Alleged Production of Pellagra by an Unbalanced Diet, JAMA. 1916;LXVI(13):975-977. Middleton J, Pellagra and the blues song ‘Cornbread, meat and black molasses’. J R Soc Med. 2008 Nov 1; 101(11): 569–570. Mooney et al, The Thompson-McFadden Commission and Joseph Goldberger: Contrasting 2 Historical Investigations of Pellagra in Cotton Mill Villages in South Carolina. Am J Epidemiol. 2014 Aug 1; 180(3): 235–244. Morabia A (2006). Joseph Goldberger’s research on the prevention of pellagra. JLL Bulletin: Commentaries on the history of treatment evaluation. Niles GM. Pellagraphobia: A word of caution. JAMA. 1912;58:1341. Roberts CS, Goldberger and the Mal de la Rosa, Clinical Methods: The History, Physical, and Laboratory Examinations. 3rd edition. Roberts SR, SAMBON'S NEW THEORY OF PELLAGRA AND ITS APPLICATION TO CONDITIONS IN GEORGIA, JAMA. 1911;LVI(23):1713-1715. Searcy GH: An epidemic of acute pellagra. Transactions of the Medical Association of Alabama, 1907, pp 387-393 Wacher, C. (2003). Nixtamalization, a Mesoamerican technology to process maize at small-scale with great potential for improving the nutritional quality of maize based foods.

Richard and Karen talk all things poop, IBS and constipation. We discuss why we can have issues with our bowels and motility what to try to fix the problem. The topic of pellagra is discussed along with nutrient deficiencies, dehydration, the position we poop in and much more...   RPE Fitness Inc Blog post on pooping position Bristol Stool Chart Pellagra Corporate Wellness Presentations GAPS Diet

If you've ever wanted better health and a longer life, for you or a loved one, then do we have the Fast Food Genocide show for you.  Today I'll be talking with repeat guest Dr. Joel Fuhrman, a true champion in the fight for a healthier tomorrow, the NY Times bestselling author of Eat to Live, and the author of one the most brilliant must read books for your health, and those you love, Fast Food Genocide. And that's just what I want to talk with him about today, about how processed foods came about, why they're killing us, and what we can do about it! Fast Food Genocide Self-Improvement and Self-Help Topics Include: What is fast food genocide? What does fast food really mean these days? And what is the maltrition we're almost all facing? What's going on in African American communities? What does it mean, the lower the nutrients in the food we eat, the more calories we crave What are toxins being added to our foods? What's wrong with oils, even the ones we're told are healthy. What's a toxic load? What are food additives that are toxic? What's wrong with trying to eat these foods in moderation? What is Pellagra – and what's the history of the term “Red Neck” What's the history of food in the US, and what's really been going on? What's the link between poor glucose control and behavior? What do sugary foods have to do with depression and our emotions? What is a nutritarian diet What's going on in the blue zones? What do we need to know about beans? Are beans really dangerous for us? What do we need to know about mushrooms? And onions? And wild-blueberries? What's the importance of nuts and seeds? What's the link between early puberty and breast cancer – and what's going on? Are organic grain breads okay to eat? Is it okay to eat meat and eggs in moderation? What foods have to be organic, and which ones are okay non-organic (visit: ewg.org) What's the long-term prognosis for a paleo diet? What does every woman who might get pregnant need to know about folic acid Any last thoughts for vegans and vegetarians??? How do you get kids to eat healthy once they've become picky eaters? For more info visit: https://www.drfuhrman.com/ Dr. Joel Fuhrman on What Today's Food is Doing to Us & Our Kids Nutrition & What We Can Do to Survive & Thrive! Health | Inspiration | Motivation | Spiritual | Spirituality | Inspirational | Motivational | Self-Improvement | Self-Help | Inspire For More Info Visit: www.InspireNationShow.com

Learn about how the mysterious disease of Pellagra ravaged the American South and lead to changes in how we eat corn today!   Show Notes: Evolution of Corn: http://learn.genetics.utah.edu/content/selection/corn/… The post Pellagra The Corn Epidemic appeared first on Incredible Stories Podcast.

Immigrants get the job done, and that extends to curing a mysterious disease once blamed on everything from bad corn to summertime. This week, Dr. Sydnee and Justin introduce you to the doc who cracked the case. Music: "Medicines" by The Taxpayers

Im Vergleich zu Hunger und Unterernährung ist die in armen Ländern weit verbreitete Mangelernährung bislang fast unbekannt. Doch sie schädigt die Gesundheit, kann sogar tödlich enden – und jeder dritte Mensch weltweit ist davon betroffen. In Dörfern Bangladeschs z.B. leiden Kinder an Mangelkrankheiten wie Beri-Beri, Pellagra, Kretinismus und Skorbut; viele erblinden durch Vitamin A-Mangel. Erwachsene leiden an Kleinwuchs und chronischer Schwäche; Immunschwächen machen sie besonders anfällig für Krankheiten.

In this episode I discuss the rampant, undiagnosed, malnutrition that permeates our society and some of the common ailments that people perceive as “normal” but that are actually red flags for poor digestion, poor diet, and malnutrition. These symptoms are usually the result of years, decades even, of malnutrition- the body’s stores of certain nutrients exhausted, it can no longer function optimally and begins to fail. Some of the red flags: •    Adrenal exhaustion and insufficiency •    Adult acne •    Allergies to foods •    Anemia, pernicious •    Appetite, excessive •    Asthma •    Atherosclerosis •    Autoimmune diseases •    B12 Deficiency •    B6 Deficiency •    Bacterial Dysbiosis •    Broken capillaries •    Calcium deficiency leading to insomnia, cramps, nervousness •    Chronic infections •    Chronic weakness •    Conjunctivitis •    Constipation (with liver/gallbladder involvement) •    Delayed gastric emptying (food feels like it’s just sitting there in your stomach for hours) •    Diabetes •    Diarrhea (with inflammatory bowel disease) or chronic diarrhea •    Dizziness •    Drowsiness after meals •    Dysbiosis (bowel flora is out of balance) •    Eczema, psoriasis or the history of eczema •    Emaciation (a protein deficiency) •    Environmental Chemical Sensitivities •    Feeling too full •    Flatulence in general •    Food cravings for sour foods •    Hair dry and brittle (nails too) •    Hair falling out •    Halitosis •    Heartburn/GERD/Acid reflux •    Immunity decreased •    Intestinal damage •    Irritable Bowel Syndrome (IBS) •    Leaky gut •    Loss of taste for meats •    Malabsorption/maldigestion •    Meal related bloating or burping •    Mucoid Colitis •    Nails, thin/weak or dry and brittle •    Obesity •    Offensive smelling stool •    Pallor •    Pimples turning into boils (can also indicate low exocrine pancreas function) •    Poor memory •    Poor muscle tone •    Rheumatoid Arthritis •    Swollen tongue •    Thyroid problems •    Ulcer like pains •    Vision disturbances •    Vitamins B3 (Niacin) deficiency—also called Pellagra •    White spots on nails •    Yeast/Candida   Digestion (food selection and diet is a whole different but related topic that we aren’t covering in this episode) starts in the mouth. In the mouth: ·         Chewing the food to liquification allows the sensors in your mouth to send signals to the brain telling it what types of nutrients you have consumed and how much. The brain uses this information to tell your stomach and intestine, pancreas, gallbladder, and so on, what enzymes to secrete and how much to secrete to prepare the food for absorption. ·         Insufficient chewing short circuits this brain pathway- leading to insufficient secretions of stomach acid and enzymes. ·         Insufficient chewing also leads us to drink liquids (particularly cold liquids) with the meal thereby diluting the action of acid and enzymes on food. ·         Cold foods and liquids must be warmed by the body (stomach) before they can pass to the intestine- this leads to fermentation of the foods creating organic gasses that burn the valve at the top of the stomach and if it happens often enough, weakens the valve and burns the esophageal lining (GERD). ·         Minerals need a very low pH (strong acidic environment) to properly break down so that they can be absorbed and used by the body. Insufficient levels of stomach acid can lead to minerals being absorbed into the blood stream but not being sufficiently activated, they remain in the bloodstream and are eventually excreted rather than being incorporated into the bones, teeth, and tissues. ·         Sufficient stomach acid kills bacteria, viruses, yeasts, molds, candida, and parasites before they get far. Insufficient stomach acid allows them to live and gives them access to the lower gut and body interior. Many autoimmune issues result from a cascade of issues following chronic insufficient stomach acid. ·         Tums, Rolaids, and proton pump inhibitors like Protonix, and other PPIs actually suppress or absorb the stomach acid- severely impacting digestion negatively and perpetuating an already pressing problem. ·         To test whether or not you are sensitive to HCl (and for the presence of ulcers) take the HCl Sensitivity Test HERE. ·         For those who FAIL the HCl Sensitivity test, shoot me an email (manny@therolfworkshop.com) and I will make recommendations to resolve the issue. ·         For those who PASS the HCl Sensitivity test, shoot me an email and I will send you the follow up test: The Zypan Test for optimal digestion. ·         To order Zypan (free shipping from me) in either 90Tablet or 330Tablet size- call my concierge at (949) 954-6225.   ·         All other questions- email me directly at manny@therolfworkshop.comdi