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  BroJon Exclusive Report

Before Uncle Sam There Was Brother Jonathan


How the B6 Vitamin Became the Deadly Stealth Killer of the 20th Century

Chapter 1

What the Nutritionists, Doctors and Big Pharma Didn't
Tell You About "Vitamin B6" and What They Didn't Know


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.


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.


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.


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.


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.


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.


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

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.


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.


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?


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.


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.


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

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?


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.


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.


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.


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."


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.


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.


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

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 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.


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.


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.


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.


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 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, 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

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.



  BroJon Exclusive Report

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