Toxic Beverages, Poisonous Food, Dying Injuns
There is a pandemic underway in the Americas from Hudson Bay to Tierra del Fuego. It is well on its way to finish the job nearly completed by small pox, measles, typhus and yellow fever. Like those who classify the pottery of our ancestors with English names, the pandemic is disguised by the characterizations of cause of death as diabetes, atrophied digestive organs, heart failure, liver disease, cancer or “some virus.” The mainstream public says, “Oh that is so sad,” but never knows the names of the villains responsible for the widespread sickness among indigenous peoples.
Before going any farther, let me explain that this is not one of those opinionated blogs by ignorant dilettantes that proliferate on the web these days. I was one of the pioneers of the Back to Nature Movement. I started the second licensed goat cheese creamery in the United States. We would have been first, had not North Carolina taken six months to develop standards to license us with. In order to obtain a federal license from the FDA, I had to take courses in bacteriology and sanitation from Cornell University. As the architect of such a pioneering venture, I had to develop the technology to comply with FDA regulations that most farmstead cheese creameries use today in the United States.
One of the more difficult technological problems was the creation of large volumes of pure water for processing cheese that had zero pathogen content. Chlorine kills the “good” bacteria that one makes cheese with. I developed a system that purified the well water on our farm with ultraviolet light.
Our second farmstead operation in the Shenandoah Valley was a showcase of appropriate technology. The farm dated from the 1750s and was surveyed by George Washington. It was also the site of one of the largest cavalry battles of the Civil War between General Tom Rosser, CSA and his former roommate at West Point, General George Custer, USA. The US State Department regularly dispatched tour groups from Europe and Latin America to tour our farm. Our Shenandoah Chevre cheese creamery was dedicated by the national yodeling champions of Switzerland. Since that time, much of my architecture work was associated with buildings that had to comply with state or federal health codes. Nuff said!
Throughout the Middle Ages up until the early 1900s, polluted water was a major source of deadly pathogens. In 1854, British engineers first used hydrogen chloride to disinfect water that was contaminated with cholera organisms. Chlorination of municipal water systems did not become widespread in the United States until just before World War I. Chlorination put an end to epidemics of typhoid fever and cholera in North America, but it brought with it some unexpected visitors.
Poliomyelitis was considered a minor type of respiratory infection until the early 20th century – essentially a mild common cold. Suddenly, it became a killer that left hundreds of thousands of children and young adults dead or crippled. It would take a century before some scientists figured out that the mutation of polio into a lethal disease occurred immediately after most American cities installed chlorination systems.
An equally dangerous killer appeared simultaneously with mutated polio, the so-called Spanish Influenza. It killed over 20 million people in the world, mostly in developed countries that had chlorinated water.
It is now very clear. Chlorinated water kills the beneficial bacteria in humans, which protects us from pathogenic viruses. Chlorinated water also causes viruses to mutate into more aggressive forms. When is the last time that you readers who only drink untreated well water had a bad case of the flu or a serious cold? Most of you will say, “I can’t remember.”
The dangers of municipal water systems are far worse than immunity depression. Several carcinogens are created when chlorine breaks down chemically in the water pipes. Municipal systems that obtain their water from rivers and lakes, do not remove the toxic chemicals that have run into the rivers and lakes from automobile exhausts and synthetic rubber tires. Both municipal sewage and industrial wastes are dumped into rivers, where they are consumed downstream. Water quality testing typically only looks for coliform bacteria, not toxic chemicals or viruses.
Since the 1980s, centralized economic interests have gained such complete control over our news and political infrastructure that young people can’t remember ever knowing of a politician they believed. Health concerns are so politicized now that the public is not being told about the dangers in drinking water, their manufactured food or their environment.
My niece, Laura, is a nutritional therapist in Houston, who was visiting her close friend in Dallas, who is a nurse at Presbyterian Hospital this past weekend. OMG . . . do you mean the Presbyterian Hospital where the man with Ebola Fever vomited all over his sidewalk, ambulance, ambulance parking area and emergency room? Yep! No one wore protective clothing or used detergents that will kill Ebola viruses until millions of said viruses had been spread across the landscape of Dallas and the floors of Presbyterian Hospital.
Politicians and health officials are not telling the American public about how extremely dangerous the current situation is in Dallas. They also are not telling the public that like Yellow Fever, Ebola Fever can be transmitted by mosquitoes, common house flies, gnats and possibly even ticks.
Food that is Toxic to Native Americans
We could write a dissertation about this subject, but have only space for a small essay. The digestive and metabolic systems of indigenous Americans are different than Europeans and most Asians. This was a fact to which the healthcare industry was oblivious to, until indigenous peoples began to get advanced degrees in the medical professions. Still, your best bet is to be treated by a Native American doctor, who understands your unique genetic heritage.
In the lab experiments carried out as part of her thesis at Rice University, Laura found that fast food restaurants add a dozen or more chemicals to hamburger meat AFTER the meat is randomly tested by USDA inspectors. Incredible as it may sound, it is common practice now for pink slime (the synthetic mush made of meat scraps) to be treated with formaldehyde before inspection. This chemical also used by undertakers to preserve bodies, and is approved by the USDA. Chemicals secretly added to fast foods AFTER INSPECTION include substances that inhibit the growth of microbes; magnify the flavor of essentially tasteless processed meat; hormones that make people fat so they will eat more next time; pheromones that make people hungry; chemicals that make people happy after eating; and lord knows what else. Laura found that the Pandora’s box of mystery chemicals interact to form new chemicals, when subjected to the high heat of grills and char broilers. She identified several more carcinogens and many more chemicals that were not listed any charts. Who knows what they do to humans?
For reasons not fully understood, all indigenous Americans are extremely intolerant of food preservatives and many alternative sweeteners. Both MSG and aspartame (Nutrasweet) causes severe headaches in many indigenous people. Sodium nitrate and several other preservatives regularly put into canned and frozen foods disrupt the digestive system or even cause the lining of the stomach and intestines to deteriorate.
My niece became interested in nutritional science after my sister, typical of many Muskogean women, suffered severe digestive system atrophy due to intolerance to certain enzymes in wheat, oats and barley. It is almost guaranteed that if Muskogean women eat substantial amounts of white bread and processed wheat products, by the time they are 40 they will have their gall bladder removed and by 60 half their colon cut out, due to organ failure. The intolerance in Muskogean men takes the form of swollen bellies heart disease and chronic indigestion.
There are even variations between individual ethnic groups. Inuits eat a diet that is almost entirely animal protein and fat. This diet would quickly kill many people, because most humans digestive systems need vegetative fibers to function. Algonquians, Iroquoians, Siouans, Cherokees, etc. lack the gene that aids in the digestion of certain types of carbohydrates. They are highly prone to obesity, diabetes and alcoholism.
Alabama and Oklahoma Creeks, who are part Shawnee, can also be prone to diabetes and alcoholism, but also carry the intolerance to wheat products. Like the Muskogeans, most Mexican Native tribes are intolerant to white bread and processed fats, but their intolerance manifests itself with obesity, diabetes and heart disease. Diabetes and alcoholism, is almost unheard of among Itsate (Eastern Creeks) who have a substantial Itza Maya heritage, but they seem especially vulnerable to wheat intolerance. Eastern Creeks, who adopt urban lifestyles filled with white bread, preservatives and processed foods, can expect to die young of colon cancer, liver cancer, heart failure or general digestive organ atrophy.
The mixing of indigenous ethnic groups within the general label of “Cherokee” in western North Carolina and the northern edge of Georgia, provides an interesting illustration of the varying digestive-metabolic systems among Native Americans. On the main reservation, obesity, diabetes, heart disease and bi-polar behavior are endemic among families of Algonquian ancestry, but far less serious in families whose origins were farther south. As many as 87% of the adults on the main reservation have diabetes. juvenal diabetes and extreme obesity are becoming endemic among teenagers.
There are two main ancestries for the Snowbird Cherokees, Soque and Yuchi. Neither ancestral group has as serious a problem with diabetes as the main reservation, but it is becoming a serious problem, nevertheless. Soque men are more prone to obesity. Snowbird Yuchi men tend to stay slim, but have a horrific problem with alcohol. Snowbird Yuchi women tend to be a little “padded” but not terribly obese. They are highly prone to drug abuse and bipolar behavior . . . something that they claim was unknown until the era when they started eating supermarket foods.
The Tamatla Cherokeee in Cherokee County, NC are really Eastern Creeks with some ethnic Cherokee mixed in. The women are gracile like Carrie Underwood. The men are large framed, but not rolling balls of jelly like what is so typical of the main reservation. The ones I talked to, complained to me about chronic digestive problems that are typical of wheat and milk intolerance. All of the women, middle ages and older had their gall bladders removed because of digestive problems.
The Towns County, GA Cherokees are really hybrids of Peruvian, Itza Maya and northern European ancestry. They have the highest percentage of indigenous DNA of any of the Cherokees and are noticeably slimmer than the North Carolina Cherokees. I talked to a few of the friendly Towns County, GA Cherokees in supermarket checkout lines and restaurants. They all complained that they feel like they have the flu if they eat a hamburger at a fast food restaurant. This would indicate intolerance to white bread and soy protein. I asked a couple of friendly ladies, about gall bladder problems in their families. They said that virtually every woman in their family over 30 didn’t have a gall bladder anymore.
What to Consume and What Not to Consume
- All indigenous peoples of the Americas should avoid completely high fructose corn syrup, MSG flavor enhancer, soy products, fast food hamburgers, white bread, white rice, beer and ale. Consumption of wheat pasta should be minimized. Pasta made from Jerusalem artichoke or potatoes, both American plants, is far preferable to wheat pasta. Real whole wheat bread, if consumed throughout life, is reasonably safe because the hull of the wheat kernel contains a chemical that counteracts the siliac intolerance.
- Indigenous peoples in the Americas should avoid consumption of all alcoholic beverages, if there is a history in their family of alcohol abuse.Wine and pulque are the preferable alcoholic beverages, if there is not a problem with inherited alcoholism.
- Indigenous wild rice, brown Asian rice, sweet potatoes, maize (American corn), white potatoes, beans, cassava, tapioca and plantains are the preferable way for indigenous Americans to obtain bulk carbohydrates.
- All varieties of beans are ideal sources of protein and carbohydrates for indigenous Americans.Corn and beans together supply most proteins need by adult humans.
- Many adult indigenous Americans are intolerant to cow milk.A much higher percentage can tolerate goat milk. The preferable way to consume dairy products is aged cheese. Aged cheese also contains live, “friendly” bacteria, which aid digestion.
- Whenever possible dessert time for indigenous Americans should be primarily fresh or dried fruits. Most indigenous Americans do not metabolized processed sugar very well. They seem to do better with sorghum syrup, molasses or unrefined brown sugar. There are several recipes for desserts that utilize only corn meal or rice. Cake made from wheat flour and processed sugar is double poison for many indigenous Americans.
- Minimize consumption of all foods containing chemical preservatives.Since laws that restricted corporate donations to politicians were lifted, millions and millions of dollars have flowed into the pockets of senators and congressmen in both major parties from drug and food producing companies. There has been a noticeable relaxation of restrictions on chemical additives. If a food additive is labeled a “flavor enhancer” or “spice” it is not subject to significant FDA scrutiny. The chemical interactions among these chemicals, as identified by my niece, are in NeverNeverLand, as far as the contemporary FDA is concerned.
Think I will just eat out of the garden tonight!
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