Warning: Native Americans should NOT drink beer to prevent diabetes!
In early August 2016, the American beer industry resurrected a 2005 scientific article in Diabetes Care Magazine by Dr. L. Koppes, [Diabetes Care, March 2005; vol 28: pp: 719-725] and mass-distributed it to a thousands of newspapers, TV stations and internet news websites. The original article reported the results of experiments, which proved moderate drinking of alcohol can prevent Type 2 Diabetes in Caucasians. The tests were NOT performed on Native Americans or Latin American mestizos! The original article was grossly inaccurate for Native Americans, who are genetically different than Caucasians. However, the “beer info-mercial” created an even worse situation. The new articles were written by unknown journalists, not medical doctors or biologists, but were made to look like new news from a reliable, scientific source . . . The new version also substituted the word “beer” for “alcoholic beverages”. A summary of the original journal article can be found at this URL: MODERATE DRINKING OF ALCOHOL.
Not only did some of these articles appear in websites devoted to Native American news, but also were reproduced in several blog sites by Native American readers, in which the bloggers suggested that if Native Americans switched from distilled alcoholic beverages to beer, the change would drastically reduce the rates of alcoholism and diabetes. Both diseases are endemic in Algonquin, Athabaskan, Siouan, Cherokee and Canadian tribes.
This is very dangerous advice . . . telling Native Americans to drink beer
It was more example of how the general public and medical profession are ignorant of the different physiologies of indigenous Americans. Most Native Americans outside the Lower Southeast and Lower Southwest lack the genes, which enable bodies to metabolize simple carbohydrates efficiently. There are also some other genetic differences, which are less well understood, which make certain tribes especially prone to alcoholism and diabetes.
The Pueblo Peoples of the Southwest and the Muskogeans of the Southeast generally carry the gene, which processes simple carbohydrates. This is because of their ancient agricultural traditions. However, most do carry an intolerance to ciliac, which is a chemical found in wheat, oats and barley. In the most severe form, Muskogeans can be intolerant to most chemicals found in wheat, oats and barley. Descendants of hunter-gatherer tribes also frequently carry siliac intolerance, but not at the level of Muskogeans.
Wheat intolerance is the primary reason that most Creek women today must have their gall bladder removed by age 40. If they continue to eat white bread and wheat products regularly, they can expect their entire digestive system to atrophy.
This inherited disease is also why it is not uncommon for Muskogeans, particularly women, to have much of their colon removed by age 60. Siliac intolerance also is a major causative factor for “beer gut,” water retention, indigestion, gas, liver failure, pancreatis, spastic esophagus, polyps, colon cancer and liver cancer. If one throws in excessive drinking of alcoholic beverages, the Pueblo or Muskogean can expect to live a much shorter, and much more unpleasant life. If a Native American must have a beer or two, it is far safer to drink pulque (agave beer from Mexico), rice beer or chicha (corn beer from Latin America.)
The sensitivity to ciliac is accumulative among Muskogeans and Pueblos. The more white bread, pasta and beer, you consume over a period of time, the more damage it does to your body. In many Muskogeans, eating only REAL whole wheat from an early age and avoiding processed wheat, barley and oat products can often prevent severe siliac intolerance. One might have minor symptoms like water retention or gas from time to time, but not experience permanent atrophy of the digestive organs.
If you have severe siliac intolerance, you must avoid all products containing processed wheat, oats and barley. Processed wheat flour and gluten can be found in an astonishing range of commercial food products and restaurant menus. Edible chemicals, made from wheat, can be found in such widely varying substances as ale, beer, canned soups, canned stews, pasta, oat meal, commercial puddings, cookies, fast food hamburgers, pizzas, fast food fried chicken, fast food mashed potatoes and gravy, many vitamins, all pastries, ice cream, fast food milk shakes and fast food fried fish . . . even if they advertise that they fish are corn battered . . . wheat flour is mixed with the corn meal. If you are a Muskogean, you are far better off eating food made from corn, rice, wild rice, sweet potatoes, white potatoes, Jerusalem artichoke (Indian potatoes), tapioca and cassava. The thought of having have one’s colon cut out, should make most people start loving corn bread and baked sweet potatoes!
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