"Diet: The Primary Cause of Chronic Diseases"
The main contributor to chronic diseases is diet, specifically due to:
High Carbohydrate Consumption:
Excessive intake of refined sugars, high-fructose corn syrup, and ultra-processed grains leads to oxidative stress and insulin resistance. These foods encourage the formation of advanced glycation end-products (AGEs), which damage proteins and DNA, contributing to inflammation and cellular aging.
Low-Quality Fats in Cell Membranes: Our bodies rely on durable building blocks for cell membranes, yet polyunsaturated fats from vegetable oils are inherently unstable and susceptible to damage by reactive oxygen species (ROS) generated during ATP production. Our body constantly repairs the damages with polyunsaturated fat if you don't consume animal saturated fat. This is like using masking tape to patch a leaking shower hose repeatedly, only to waste time and energy on constant repairs when a durable hose or strong duct tape would be far more effective. By relying on unstable fats, cell membranes become more prone to wear and tear, whereas using stable fats, like those in wild and grass-fed-finished animals, not like grain-fed livestock, strengthens cells, reducing the need for ongoing patchwork repairs.
Polyunsaturated Fats from vegetable oils in Cell Membranes:
Our bodies rely on durable building blocks for cell membranes, yet polyunsaturated fats from vegetable oils are inherently unstable and susceptible to damage by reactive oxygen species (ROS) generated during ATP production. If saturated fat from animal sources is lacking, our body continually repairs this damage using more polyunsaturated fat, which is like repeatedly patching a leaking shower hose with masking tape—a temporary fix that requires constant attention. Stable fats, like those found in wild or grass-fed animals, act like a durable hose or duct tape, strengthening cell membranes and reducing the need for ongoing patchwork repairs.
Chemical Exposure from Produce:
Pesticides and herbicides are designed to kill pests, but they can also harm human cells. Our physiology is closely related to other species, as biologist Robert Sapolsky points out:
"Humans are just another primate...a collection of neurons placed in the biological world." While we exhibit unique traits, our cellular responses often mirror those of other animals, leaving us vulnerable to toxins. Endocrine-disrupting chemicals (EDCs) in pesticides and herbicides interfere with hormone function, throwing off bodily processes like growth, metabolism, and immune response. This interference compromises human health and may contribute to hormone-related illnesses.
Artificial Hormones in Food Production:
Hormones are critical regulators of bodily processes, produced by our endocrine system, which manages growth, metabolism, and stress responses. Artificial hormone injections given to animals to speed up growth make their way into the food chain, potentially disrupting our own hormonal balance when consumed. Excessive growth hormone exposure can accelerate cell division, potentially increasing the risk of metabolic and hormonal disorders over time.
Synthetic Preservatives, Colorings, and Stabilizers:
Artificial additives in ultra-processed foods are chemically engineered to resist decay, extending shelf life much like coating food in epoxy or plastic would. Since our bodies struggle to metabolize these foreign compounds, they tend to accumulate in the body, often in the liver or adipose tissues. Just as you wouldn't eat food preserved in plastic because it’s inedible, these artificial compounds remain resistant to breakdown, adding stress to our liver and promoting inflammation and potential toxicity.
Genetically modified organisms (GMOs):
Introduce genes that help crops resist pests, herbicides, or environmental stress, but this modification comes with potential risks. For instance, glyphosate-resistant GMOs allow for increased herbicide use, leaving residual glyphosate on crops, which has been linked to health concerns like endocrine disruption and gut microbiome imbalances. Additionally, while rare, genetic modifications can lead to the production of new proteins, potentially triggering unforeseen allergic reactions or immune responses, though rigorous testing aims to minimize these risks. Together, these factors raise concerns about the broader impacts of GMOs on human health and the environment.
This accumulation of low-quality nutrients, artificial chemicals, and unstable fats in the modern diet collectively burdens our cells and systems, overwhelming the body’s natural repair mechanisms and fostering chronic diseases.