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B6 BOMBER
How the B6 Vitamin Became the Deadly Stealth Killer of the 20th Century
Chapter 1
INTRODUCTION: THE B6 BOMBER STORY
What the Nutritionists, Doctors and Big Pharma Didn't
Tell You About "Vitamin B6" and What They Didn't Know
B6, THE WINTER PEOPLE, AND L-TRYPTOPHAN
Several months ago I wrote a series of articles about Winter People and
the Three Circadian Clocks in the human body. I mentioned that one of
the primary chemicals which operates the circadian clocks was made in
the brain from tryptophan in the diet. Tryptophan in the bloodstream is
converted into the neurochemicals serotonin in the morning when you
wake up, and then is converted into melatonin in the evening to make you
sleep. Thus the very same dietary chemical, tryptophan, is used by the
body to raise and lower the brain temperature to create the sleep/wake
cycle.
I also mentioned that surplus "vitamin B6" in the diet completely
disrupts the circadian rhythms. Many readers wrote to ask how could so
many people have surplus B6 in their diet. What I will show you here is
that most people unknowingly actually get about 10 times the RDA for B6
even if they don't take any vitamins or diet supplements. And if they
do take daily vitamins with B6 they are almost toxic and morbid because
of the surplus. This is a tremendous health disaster caused by false
food advertisements and profiteering. In fact, B6 is not a vitamin and
it should never be used in the diet. There is no RDA for B6 - that
false number was incorrectly based on the RDA for Niacin and not B6.
FIRST DISCOVERY
I first discovered the problem with B6 about 20 years ago. I found that
B6 destroys all the tryptophan in the diet by converting it directly
into the vitamin Niacin while still in the bloodstream right after
ingesting the B6. By doing that, none of the tryptophan can later enter
the brain and become converted into either serotonin or melatonin to
operate the circadian clocks. The sudden excess of Niacin caused by the
B6 in the bloodstream is simply wasted and peed away.
High levels of serotonin in the brain raises the brain temperature,
causing a sense of wakefulness, well-being and satisfaction. It is the
feedback mechanism when eating food to tell the brain you have had
enough to eat -- you are satisfied and don't need to eat any more.
Without the feedback mechanism tryptophan, the individual has low levels
of serotonin and has "a brain chemical imbalance" and is diagnosed as
ADD or ADHD, obese, hyperactive, needing Prozac etc (along with a very
long list of related mental and physical disorders). All caused simply
by a surplus of B6 in the diet and the resulting disruption of the
circadian rhythms. It is the primary cause of the recent "epidemic" of
obesity. Obesity is NOT caused by simply eating fast foods. The sudden
rise in obesity around the world "by coincidence" started about 20
years ago, at the same time as most prepared food makers started adding
extra B6 and other vitamins to all their food products.
THE FOOD MAKERS GO BONKERS
About 20 years ago, most food manufacturers started the trick of adding
vitamins to enhance their food advertisements. It started when Ovaltine
added vitamins up the wazoo to compete with Borden's chocolate milk.
This was to overcome mother's concerns about chocolate milk having added
sugar. But Ovaltine with vitamins was "good for you" according to
their advertisements. So other food companies started doing the same
thing. That was a big mistake.
In 1985 I started reading the list of ingredients on most food products.
By 1990 all and every breakfast cereal had added 100 % of the RDA for
B6, along with most other vitamins. It is also added to all flour
products as "enriched flour" and a whole plethora of other food
products. B6 is added, since it is a simple and stable synthetic
chemical which does not degrade with age or cooking. It is also very
cheap and adding 100% RDA costs almost nothing. But it is NOT a
vitamin. It is not found in any natural food. And there is no natural
form of B6. It is not a food. It's just a chemical.
Thus B6 is the only "vitamin" which is neither natural nor a vitamin.
By 2006, of all the hundreds of commercial breakfast cereals in a box on
the market shelves, only one remains a true food product which does not
add any vitamins. I leave it as an exercise for the reader to see if
you can find that one cereal box on your store shelf which has no added
"vitamins." And if you do -- buy it and try it. Let me know if your
kids like it. It has no B6.
THE HISTORY OF USING B6 IN FOODS
B6 was simply used since about 1920 as a way to enhance Niacin levels in
the American diet. Low Niacin levels had caused the then prevalent
American disease called Pellagra, a bleeding of the lips, gums and loose
teeth. The result of that disease, caused by lack of Niacin in the
diet, was a debilitating condition which led to other diseases. But
natural Niacin quickly degrades when left on the shelf. So the USDA
told food makers to add the simple synthetic chemical B6 to raise the
level of Niacin in diet, since it instantly converted dietary tryptophan
in the bloodstream into Niacin. In the 1920's most nutritionists
assumed that tryptophan was useless and had no function in the body. So
using it as a precursor for Niacin seemed to be a health benefit. That
was a horrible mistake.
In the 1920's, nobody noticed that tryptophan, which does not ever enter
body cells but just remained in the bloodstream by itself, while all
the other amino acids were absorbed into the body cells, was not just a
precursor for Niacin, but was also the only precursor for serotonin and
melatonin in the brain. That wasn't discovered until the 1970's. But
by then the "fiction" that B6 was a vitamin precursor for making Niacin
was too well entrenched in nutrition theories. B6 was recommended as a
food supplement and added to almost everything.
THE MASSIVE OVERDOSING OF THE WORLD
It's a long story, which I will tell in a later article. But the
average person in America, and now throughout the world, who eats a bowl
of cereal for breakfast, a McBurger bun for lunch and other snacks and
desserts, gets about 1,000% or ten times the RDA for B6. That is an
extreme overdose of B6. This stops all the natural tryptophan in the
diet from ever getting into the brain, to become the neurochemicals
serotonin and melatonin. B6 is THE SOURCE of the so-called "chemical
imbalance in the brain" which affects about half the population. If you
were ever diagnosed as have a "brain chemical imbalance," it was most
probably caused by the excess B6 in your diet.
Seventeen years ago I worked with a professor and a group of his grad
students at the University of Ohio. They were excited about doing some
experiments to confirm my discoveries. But the school term ended before
they could complete their experiments and I lost contact with the
professor. That was before the Internet, and I was using the Compuserve
Medical Forum to communicate with those Docs at Ohio. Those were the
days when AOL and Compuserve were competitors. But AOL seemed to win
everything, and in the explosive growth of other ISP's connecting to the
Internet, the Compuserve Medical Forum simply disappeared.
B6 DESTROYS THE BENEFITS OF MOTHER'S MILK
I also, 15 years ago, worked with some pediatricians. I told them about
all the new synthetic powdered mother's milk formulas (Similac and many
others) now being fed to babies, containing surplus B6, and that it was
the major cause of the increasing problem around the world of colic
(crying, over eating and swollen stomach) and obesity in infants. They
were amazed and had never heard of that before. But it sure seemed to
make sense, when I explained it to them. I proposed that experiments
could be done with baby formulas which could be made without B6 and
comparing the results to standard baby formulas. So far, that
experiment has not been done, but the results are easy to predict.
There is no B6 in natural mother's milk. Mother's milk is the highest
dietary source for tryptophan. Nobody, other than me, has ever
explained why mother's milk is so high in tryptophan. It is the
biochemical method found in all mammals, which naturally runs the baby's
eating feedback mechanism and kick starts the neonate baby's
sleeping/eating circadian rhythm cycles. With surplus synthetic B6 in
the baby's diet, the normal circadian rhythms are disrupted and the baby
overeats and becomes obese. Obesity becomes a chronic lifestyle and
disease.
WHAT IT MEANS TO OVERDOSE ON B6
The bottom line -- almost all of the dietary problems, mental and
physical disorders, which are "inexplicably" becoming increasingly
common around the world, are all simply due to a huge surplus of the
synthetic chemical called B6 in the modern diet. Notice I don't even
call it a vitamin, since it is not and never has been a vitamin, but
simply a very cheap synthetic chemical food additive which is used in
product advertisements to falsely promote the food product.
Thus when I say, "too much B6 interferes with serotonin and leads to
obesity" that is only a very small part of the increasing major
debilitating health problems now occurring in most children and adults.
I have already researched enough material and done enough experiments to
fill a research journal which I call "The B6 Bomber." But, if you
notice, I do research and conduct studies and publish articles in a
large variety of areas. So the B6 story has been on the back burner for
about 10 years, while I publish much more critical research. But be
patient. Everything in its own time...
~~~~~~~~~~~~~~~~
Chapter 2
INTRODUCTION: THE B6 BOMBER STORY
What the Nutritionists, Doctors and Big Pharma Didn't
Tell You About "Vitamin B6" and What They Didn't Know
I have placed a link to the first part of "The B6 Bomber" on the BroJon
front page. You can read the updated version from that link.
I have received a flurry of email from concerned readers who don't
understand how B6 could do all those things. It doesn't say anything
about that in all the nutrition books or medical textbooks. So how
could it be true and how could so many health professionals be wrong?
To be blunt, most of those Docs and health purveyors were only reading
the product "handouts" from the drug makers. That is not a good source
for medical or biochemical information.
BIG PHARMA'S BIOCHEMICAL COVER-UP
The big problem is biochemical confusion. Most people, including
doctors and biochemists, don't know the difference between tryptophan
and tryptophane. Why does one have an "e" on the end? Are they the
same? No they are not the same and they don't work the same way in the
body. Why is one called L-Tryptophan. What does the "L" mean and does
it work differently in the body than does tryptophan or tryptophane?
And what about the commonly sold "metabolite" 5-hydroxytryptophan or
5-HTP? It is sold as a replacement for L-tryptophan to get around the
"illegal" CDC ban on tryptophan sales. The CDC cannot "ban" products,
only the FDA can do that, but no FDA ban was ever issued. That whole
story was a 1989 hoax. Why?
It turns out from my studies, that only the L-tryptophan form of the
amino acid is psychoactive and acts as a precursor for serotonin and
melatonin. None of the numerous "replacements" on the market are active
at all, and they are a waste of money. And they are dangerous.
WHICH B6 ARE YOU USING?
The other primary confusion is -- what is B6? There are many forms of
"natural" B6 found in plants and some meats. The major forms are
pyridoxine, pyridoxal, and peridoxamine, but there are many other
related forms. They don't all work the same way. Most of the "natural"
forms are in such small amounts as to be almost non-existent. The
easiest and cheapest form is the synthetic form of pyridoxine. This one
single form is what is added to 1-a-day vitamin pills, to most breads
and breakfast cereals and even sold separately as B6 dietary supplement
pills.
But pay attention now -- what happens if you add pyridoxine B6 to
L-tryptophan or tryptophane? Pyridoxine converts the L-tryptophan to
Niacin and thus limits almost all the amount of serotonin or melatonin
which can be produced in the brain. Definitely not a good thing. The
pyridoxine converts most of the tryptophane into fibrinogen. And what
is fibrinogen?
THE MYSTERY OF FIBRINOGEN
Fibrinogen is what creates those fibers in the blood which make your
blood clot and stop the bleeding. But what happens if you overdose with
B6 and then produce too much fibrinogen? The result is random blood
clots or thrombosis, leading to coronary thrombosis or catastrophic
heart attacks, or strokes in the brain or random brain damage caused by
blood clots.
The excess fibrinogen also intermingles or combines with the fibers of
cholesterol in the blood to produce plaque or hardening of the arteries,
leading to constriction of the blood flow and destruction of the heart
and circulatory system. Thus excess fibrinogen is the cause of a severe
degradation of health and even sudden death. And excess fibrinogen is
caused by an overdose of B6. You never knew that since nobody wanted
you to know. I will show you the documented source and evidence for
that information.
THE B6/DISEASE CONNECTION
Those are only a few examples from my research journal about the B6
Bomber. Did anybody notice the sudden increase in heart attacks and
strokes following the introduction of pyridoxine B6 as a food additive.
Did anybody notice the sudden increase in the incidence of obesity,
pancreatic damage and adult onset type-2 diabetes about the same time as
the introduction of pyridoxine B6 as a food additive in most prepared
foods. Did anybody notice the sudden increase in ADD, ADHD and
prescriptions for Prozac and Zoloft following the introduction of
pyridoxine B6 additives in most foods in the mid-1980's? Big Pharma
didn't want you to notice, which is why you never noticed. But now you
have.
THE DANGER OF "BELEIVING" IN NUTRITION MYTHS
What that means is don't always believe everything you read in nutrition
books, food additive books and handouts, nor even much of the
information touted on "medical websites." It could be fatal.
I have in my library a collection of most of the old Merck Manuals
dating from about 1915 to the latest version. One thing I learn from my
old medical manuals is not to believe half of the information in them.
They are completely outdated and wrong and filled with mis-information.
But back in 1915 they thought they were completely correct, but they
were wrong. I simply apply that same observation to my latest
Harrison's and DSM when I read them cover-to-cover. They are good for a
laff, but in several years we will know they were actually mostly
wrong, just like all the earlier manuals. It's my job to find out where
they are wrong, before the Docs kill another million patients based on
the false and incorrect information in the latest med manuals.
Well, I could go on and on with stories from my B6 research journal, but I will do that in the next update to The B6 Bomber...
~~~~~~~~~~~~~~~~
Chapter 3
INTRODUCTION: THE B6 BOMBER STORY
What the Nutritionists, Doctors and Big Pharma Didn't
Tell You About "Vitamin B6" and What They Didn't Know
On Wednesday May 3, 2006, the Journal of the American Medical
Association (JAMA) published an amazing article. It was the report of a
study funded by the National Institutes of Health (NIH) which shows
that despite the American government spending twice as much as the
British government on the health of each citizen, Americans were far
sicker than their English counterparts. How could that happen?
WHY ARE AMERICAN SO SICK?
This dismal report shows that Americans had higher rates of obesity,
diabetes, heart disease, strokes, lung disease and cancer. Health
experts have long known the U.S. population is less healthy than that of
other industrialized nations, according to several important
measurements, including life expectancy. The U.S. ranks behind about two
dozen other countries, according to the statistics of the World Health
Organization. How could that happen? What has gone wrong?
I discovered the cause over 20 years ago, and have written articles and
done numerous radio interviews documenting the cause. It is simply due
to allowing the farming industry to determine what you should eat. For
over 150 years, since 1848 the U.S. Department of Agriculture (USDA) has
been a lobbyist and information agency for the farmers of America. The
USDA wants to promote farmers and their products. They are NOT a health
organization. The USDA is not the National Institutes of Health, nor
the National Science Foundation, nor even a health organization such as
the American Medical Association.
THE USDA PROMOTES FARM PRODUCTS -- NOT NUTRITION
So why do Americans "believe" the tables, charts and recommendations of
the USDA when choosing their diets? It's simply called,
over-aggressively strong marketing of farm products. Americans have
been fooled by learning about "proper foods" as children in school going
back to the 1930's when the USDA sent, and still sends to America's
schools, "free health advice" in the form of pretty pictures and charts
about foods and diets. But this is NOT health advice, it is
marketing, the same as today's TV ads for marketing Prozac, Lipitor, or
Aleve - or even weight-loss food additives and pills.
The result is that for the last 50 years, the diets of Americans have
been much too heavy on protein (meat, milk and eggs) and also too heavy
on "vitamins" to cover up for the extreme excess of protein. This
results in long-term adverse health effects which cause obesity, heart
disease, cancer and a host of diseases listed in the latest NIH funded
study about the relative health of Americans compared to the rest of the
industrialized societies. The difference between Americans and the
rest of the world, is that those other countries don't have the USDA
telling them what to eat.
THE PROBLEM WITH THE USDA NUTRITION TABLES
I first discovered this problem back in 1987 when, out of simple
scientific curiosity, I wondered how much fat is actually in whole milk
and also in the lite version of 2% milk? Back then, the actual
percentage of fat compared to the amount of protein and carbohydrate on
milk is not listed on the container. Even today it is a difficult
calculation. What I wanted to know was, if I removed all the water from
the milk, and just had the dry components of the milk, what percentage
of the dry food components were made of carbohydrate, protein and fat.
This was not a simple scientific exercise.
In the 1950's, my mother worked at the Agricultural Extension of the
USDA at the University of California, Berkeley. The purpose of the Ag
Extension was to pass federal farm information from the USDA to each of
the 50 granges or county farm bureaus in each of the California
counties, and then collect local questions or information and pass it
back up to the USDA. One result of my mother working at the USDA
extension is that she had an old copy on her library shelf of the USDA
Table of Food Components dating from the 1960's. I used that book to
answer my scientific question about the amount of fat in milk. And was I
amazed.
PROPER ANALYSIS OF THE USDA FOOD TABLES
If you remove the water from the milk, it is about 35 percent fat, 35
percent protein, and 30 percent carbohydrate or milk sugar. In other
words, it is the same as taking a beef patty, slathered with a quarter
inch of lard, and sprinkled with a half cup of sugar. Put that
concoction in the blender and had a quart of water. Would you drink
that? But that is what is in milk, and that is the reason, why the
farmers at the USDA never list the "dry components" of foods in their
Table of Food Components. I was amazed, and then was also curious about
what is in the other foods listed in the USDA Tables.
I took the food components from my mother's USDA Table of Food
Components for about 500 other foods, and put them into a computer
spreadsheet calculaton program. This took me about two weeks. Again, I
was completely amazed. Looking at the components in the foods we eat
based on the "dry components" is very different from what we were told
is "good food."
DISCOVERIES FROM MY "MODIFIED" FOOD TABLES
One example from my own 1987 dry component Food Table, is that if you
want to choose a food that is high in protein, and low in fat, then you
would NOT choose beef or meat. The foods that are highest in protein
and lowest in fat are the leafy green vegetables such as lettuce,
cabbage, spinach. They are all about 50% or half protein with about 50%
carbohydrates in the form of natural plant starches, and NO fat. But
they also include water in the leafy vegetables, so the USDA claims that
they are low in protein per serving compared to a serving of beef. But
after you eat the foods, all the water is separated out anyway, so the
USDA tables are designed to fool you. That is called false marketing of
foods.
In the last two weeks, I updated my old chart using the latest USDA Food
Table called SR 18. Again this was no simple task. It took over a week
continuously entering data. None of the available USDA tables or charts
are easily put into a spreadsheet program. It must be done manually.
The USDA does not want you or anyone else to actually analyze their data
and show that the data is NOT self-consistent and actually is very
misleading.
THE USDA FOOD PYRAMID -- A DIET FOR DISASTER
I will soon publish the BroJon Food Table, based on the dry components
of foods with the water mathematically removed from the table. And then
the table is broken into three parts and sorted by each of the food
components: carbohydrates, protein and fat. You will be amazed. You
would choose a far different diet, compared to the recommended USDA food
pyramid. The USDA recommended foods are a Diet for Disaster and
results in chronic poor health. This explains the recent NIH study
showing that American's are far less healthy than the British, and why
the life expectancy of American is behind 12 other major industrialized
countries in the world. Those other countries don't have the USDA and
don't use the USDA Tables of food.
THE FRAUDULENT INVENTION OF "VITAMIN B6"
I will also prove that the so-called "vitamin B6" is actually not a
vitamin at all. It is an "invention" of the USDA back in the 1920's to
cover-up for the Niacin disaster created by the USDA itself when it
recommended how to grow and market wheat products in the bread industry.
All of the "claims" made for B6 are based on false information and
constitute fraud. It is not a vitamin, nor a food component -- it is
actually a food additive. But is falsely listed by the USDA in it's
tables as a vitamin.
I will also provide the evidence showing that B6 is the food additive
which is the major cause of the higher rates of obesity, diabetes, heart
disease, strokes, lung disease and cancer listed in the NIH report.
Based on the self-serving recommendations of the US government from the
USDA, most Americans are simply eating themselves to death...
~~~~~~~~~~~~~~~~
Chapter 4
INTRODUCTION: THE B6 BOMBER STORY
What the Nutritionists, Doctors and Big Pharma Didn't
Tell You About "Vitamin B6" and What They Didn't Know
So how did such a terrible chemical as, Pyridoxine B6, become a part of
the American diet, and why is it being promoted by the USDA and most
doctors and nutritionists? Originally, in the 1920's it was simply a
medical mistake. But since then, the cover-up of the mistake has become
a conspiracy to ruin your health, and make you dependent on thousands
of dollars per year of drugs, simply to counter the side effects of B6.
How did that happen?
In the 1920's, the USDA found a way to promote sales of farm products,
primarily wheat farmers, by proposing that American bread bakers use a
new finely milled wheat flour. This flour removed the outer wheat
husks, the bran, and also the brown inner part, called the wheat germ.
The new "white" flour made a new kind of bread, today called "balloon
bread" or the typical white bread sold in stores. This new bread was
soft white and fluffy and it "looked good." The problem was that all
the nutrition in the wheat had been removed. It was simply pure starch.
THE PROBLEM WITH THE NEW AMERICAN BREAD
The bread did look so much better than the old course grainy home-made
country bread. It looked so good that the farmers sold millions of tons
of more wheat to be made into the new white bread. It was a USDA
marketing success. But there was a problem. In the 1920's many
Americans were first or second generation immigrants from Europe. In
Europe, most of the poorer people were used to a very inexpensive diet
made mostly from natural or country bread, such as sourdough or French
bread. It was a major part of their diet. It was full of nutrition,
and the bread could be used as a mainstay of the diet. But the new
American bread had no nutrition or components other than starch. Within
weeks, people who primarily ate only the new American bread came down
with a serious disease called Pellagra. This disease seemed to be
serious open sores around the mouth and teeth. If left untreated, it
might even lead to death. It was a new disease and nobody knew the
cause.
A desperate search for the cause, resulted in the discovery that the
suddenly appearing widespread disease was caused by eating the new
American bread. And more importantly, the cause was narrowed down to a
lack of Niacin, later called vitamin B3, in the diet. Centuries
earlier, it was discovered that the common sailor's disease, called
Scurvy, was due to a simple lack of citric acid, later called vitamin C.
The sailors on long trips mostly only ate hardtack bread and salted
pork during the voyage. The simple cure was to add citric acid, in the
form of oranges or limes to the sailors diet. This cured and prevented
the Scurvy.
HOW THE USDA SOLVED THE PROBLEM
The USDA, in the 1920's used this same Scurvy model of curing a
nutritional lack in the diet, by simply adding what was lacking. If the
lack of Niacin causes Pellagra, then simply add some Niacin to the new
American bread. Thus the problem was solved, but not quite. It was
discovered that Niacin was rather expensive to make and it didn't last
very long after baking the bread. The added cost of the Niacin made the
new American bread more expensive that other breads, which would force
down the number of sales of loaves of the new bread. That would
decrease the sales and profits for the farmers who grow the wheat. That
is not what the USDA wanted. The purpose of the USDA is to promote the
farmers and their products, and NOT to promote the health of the
public. So the USDA found a cheaper substitute to add to the bread
instead of Niacin.
It was discovered that a simple chemical called Pyridoxine, when added
to the bread flour would convert the amino acid tryptophan into Niacin.
In the 1920's no chemist nor doctor knew how the amino acid tryptophan
in milk or the "the tryptophanes" in plants and vegetables worked.
Since, of the 8 or so essential amino acids in the diet, only tryptophan
did not enter into any of the body cells -- It was assumed then that
tryptophan was a useless chemical in the body, and turning all of it
into Niacin in bread was OK. At that time, nobody knew that the
tryptophan in milk, vegetables and cereal grains were the means by which
the body operated the circadian rhythms. Circadian rhythms in humans
were not discovered until the 1960's, and even then not until the 1980's
was it known that the chemical basis for the circadian rhythms in the
brain was based on the amino acid L-tryptophan.
IMPLEMENTING THE USDA SOLUTION
So in the 1920's the USDA recommended that the chemical pyridoxine,
later called B6, should be added to the new American fluffy white bread,
since it was cheap and the farmers could continue to sell more finely
milled flour. This was long before the FDA came into being, and nobody
at anytime did any test of the long term effect of adding the chemical
pyridoxine to the diet. It was a giant mistake, which has been covered
up ever since. The cover up consists in calling the chemical pyridoxine
a "vitamin" and then making outrageous health claims for B6, which are
not based on any actual laboratory tests. The outrageous claims are
mostly made using the "weasel word" HELPS. As in B6 "helps" with nerves
and brain function. No actual tests are ever done to prove those
claims. The only tests done are survey tests, such as the Hamilton
Psychological Scale which asks "do you feel better after taking B6?"
That is NOT a scientific medical test which measures the chemical effect
of pyridoxine.
HOW OTHER CULTURES SOLVED THE PROBLEM
Actually, the Pellagra problem had been discovered and solved around the
world thousands of years ago. One example is the Meso-Americans, the
Mayas and the Aztecs who had developed a new food called corn, or maize.
It could easily be dried and stored for long periods, and then later
ground into flour for making bread or commonly corn tortillas. This
solved the problem of feeding large populations and preventing
widespread famines when the crops were not abundant. But it had the
problem that corn or maize, by itself, is deficient in Niacin. People
who, during famine periods lived only on corn, quickly came down with
the symptoms of Pellagra. How did the Mayans solve this problem a
thousand years ago?
Until just recently, this was a medical mystery. How do the poor
indians in Mexico not get Pellagra? The simple answer is that they
added some "magical" preparations to their corn flour. What they added
was simple sodium hydroxide. This chemical is also known as "Drano"
which will dissolve anything clogging your toilet, and if you eat a
spoonful of it, it will kill you instantly. The mystery is, how did the
ancient Mayans discover that adding a pinch of "Drano" poison to your
tortilla flour will cure and prevent Pellagra. Who knows, and I am sure
archaeologists are not looking for that answer, so we may never know.
But it was done thousands of years ago by some "magical shaman doctor,"
and is still done even today.
THE MYSTERY OF LIME IN NATIVE BREAD
Chemically what happens when you add some sodium hydroxide to corn
flour, some of the natural tryptophanes, found in most plants, is
converted into the chemical Niacin, now called vitamin B3. You only
need a very small amount, so only a small amount of sodium hydroxide is
added. And, tada, the disease Pellagra is cured and prevented. The
difference between using this method, compared to the USDA method using
B6, is that the sodium hydroxide in small amounts, only converts a small
amount of the tryptophanes, leaving sufficient L-tryptophan to still
operate the circadian rhythms in the brain. Also the sodium hydroxide
is broken down in the body to sodium ions which are the salts needed to
operate your body. If you taste a small amount of sodium hydroxide it
tastes like bitter salt, which makes your mouth pucker up, but it is
safe to eat in very tiny amounts. It also has no long term side-effects
such as are caused by taking the USDA approved chemical pyridoxine B6.
The sodium hydroxide is processed by the body as if it were simple
salt.
From where did the Mayans get their "magical" sodium hydroxide. It is
found in most places in the world. It is found in ponds and caves which
are made from water which has percolated through the earth. The ions
calcium and sodium are what make up those stalagtites found hanging in
caves. The Mayans simply baked their corn bread using some of that lime
water from limestone caves, or they gathered some of the limestone and
simply ground it into a bitter salt to be added to the flour. The
limestone, along with other salts were probably a common trade good
throughout ancient America. It was simply salt for making bread, or
just called bread salt.
If you go into any grocery store in America, and look for packages of
corn tortillas, and even packages of corn flour made in Mexico or by
American flour companies such as "Gold Medal" you will find only two
ingredients listed on the package. It has "bread flour made from corn"
or "Masa de Harina de Maiz" AND the other ingredient is "Lime." And
that is simply limestone, and not the juice from lime fruit.
Alternatively the package of dried flour will say "specially prepared
with lime water." So the simple Mayan solution to the Pellagra problem
is still being used today, even in American grocery stores.
THE USDA SECRET OF NAVAJO BREAD
The USDA covered up this simple solution in their modern SR 17 nutrition
tables, by showing that American breads are high in Niacin and B6.
When they list other bread products such as Mexican cornbreads, they
show that they are low in Niacin and B6. I don't know where they got
their bread samples, but those are not traditional native American
breads. They actually made a serious mistake in their tables, which
exposes the B6 problem, when they listed a traditional bread called
"Navajo bread," which obviously was prepared in the native way, since it
is very high in Niacin but it has zero B6. That same solution could be
used in modern American white bread, but nobody has done it, since B6
is still being sold as a "good" vitamin.
OTHER CULTURES AROUND THE WORLD SOLVE THE PROBLEM
Other cultures, such as most of Asia, which almost completely lives on
the pure white starch of rice, have found numerous alternatives to the
Pellagra problem. One is to add bean sprouts to the rice before
serving. The dried beans can be stored for years, and then just before
serving, soak the small beans in water and in a day or so, the sprouting
beans manufacture copious amounts of Niacin. Simply add a few bean
sprouts on the rice and the Pellagra problem is solved. The rice and
bean sprouts dish is a traditional diet in most of Asia. Now you know
why - it prevents and cures Pellagra.
Thus, the USDA has made a serious mistake in calling B6 a vitamin. The
B6 chemical was simply a cheap way to solve the Pellagra problem by
converting all the tryptophanes in bread flour into the vitamin Niacin,
vitamin B3. Many other cultures around the world had long solved the
Pellagra disease problem thousands of years ago, using traditional
cuisines or food combinations which prevent Pellagra. And none of them
used the chemical Pyridoxine. What I will show you next is who is it
that is "pushing" B6 to cover up the deleterious side effects of long
term use of pyridoxine. How it is being marketed as a "vitamin" even
though it does not fit the definition of a vitamin. And what are the
many serious deadly diseases and disorders caused by using pyridoxin B6.
The B6 Bomber....
Marshall Smith
Editor, Brother Jonathan Gazette
newseditor@brojon.com
To find related articles and information, go to the BroJon Frontpage
and use the site search box. Use keywords such as, "circadian
rhythms," "winter people," "brain temperature," "tryptophan," or
"serotonin." Also see the related article series "The Andrea Yates
Case" and "The Global Warming Hoax" about physiological effects of
chemicals in the brain, and controlling cultural belief systems.
-- BROTHER JONATHAN GAZETTE
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