Friday, February 14, 2014

The Flesh You So Fancifully Fry (It's Too Near The Bone)

Dr. Oz answers: How can red wine improve health, and how much should I drink?

https://www.youtube.com/watch?v=49DbXVseLwo
26:15 I'm Impervious To Alcohol!
 S: What role does alcohol have in the diet? M: Alcohol is a perfectly fine thing to drink, in moderation. Our bodies are very good at handling toxins. For a long time we have known that up to 2 drinks a day is beneficial. People who drink 2 ounces of alcohol a day, that’s two glasses of wine or two shots of liquor, live longer than those who don’t. Our livers are much larger than they need to be. This is because we were exposed to toxins more often and in larger amounts in the Stone Age than we are now, despite what we are told in the news and in health food ads. One theory as to why alcohol helps is that detoxifying alcohol may trigger our livers to be more active, thereby stimulating our liver to denature other toxins when we are exposed to them.
2X
2X A DAY MOTHAFUCCA!
SEX ON THE BEACH

http://news.sciencemag.org/biology/2014/12/ability-consume-alcohol-may-have-shaped-primate-evolution


Verified account
12 hours ago
Primate ancestors ate fruit for 45 million years, so they were good at digesting alcohol by 10 million years ago.


RED WHINE RED RED WHINE

I Don't Count Calories (If You're Eating The Right Food You Don't Have To), But I Thought This Would Be Interesting To Share With You All. http://www.mindbodygreen.com/0-14819/protect-your-brain-from-booze-with-this-supplement.html

https://www.amazon.com/Drink-Intimate-Relationship-Between-Alcohol/dp/006224180X

 Jan 2
New book on the history of drunkenness has many pretty tidbits. I didn't know that Jesus, in his own lifetime, seems to have had a reputation as a heavy drinker.


 LOOK AT THE MAP BELOW. IT'LL GIVE YOU AN IDEA OF HOW THE MAKING OF ALCOHOL ADVANCED FROM PLACE TO PLACE. THEN READ ABOUT THIS PROCESS IN THE NATIONAL GEOGRAPHIC LINK BELOW!
 http://www.nationalgeographic.com/magazine/2017/02/alcohol-discovery-addiction-booze-human-culture/
http://humanprogress.org/blog/how-alcohol-and-caffeine-helped-create-civilization

"Heaven...I'm In Heaven..." - Fred A Stair!

 7 Nov 2017
You can drink more booze than the rest of Americans are drinking and still be in the safe zone healthwise.

  1.  23 hours ago
    Why drink is the secret to humanity’s success Evolutionary psychologist Robin Dunbar, he of the Dunbar number, says "Alcohol has been more valuable to our species’ survival than we might imagine"
Rolf Degen
@DegenRolf
Replying to
@DegenRolf
This strengstens the argument by Robin Dunbar, according to which humankind adopted alcohol consumption in the first place for its social benefits, the enhancement of communal experiences.

https://www.ft.com/content/c5ce0834-9a64-11e8-9702-5946bae86e6d
Rolf Degen
@DegenRolf
"Alcohol produces dramatically larger positive mood enhancing and negative mood relieving effects when consumed in social contexts compared to when it is consumed in isolation."


 Jan 12
Darwin - "Many kinds of monkeys have a strong taste for tea, coffee, and spirituous liquors: they will also, as I have seen, smoke tobacco with pleasure... An American monkey, an Ateles, after getting drunk on brandy, would never touch it again, and thus was wiser than many men."

Photos Taken From The Following Books: 

Evolution: The Human Story

The Complete World Of Human Evolution


HMM...WHERE DID I GO WRONG? H A H A H A
Don't Look Back LOVE!
BEAT THE MEAT

...we should also consider yet another possible driver - or at least, facilitator - of human intelligence: cooking. Cooking? It's less weird than you think. Cooking is intimately connected to fire, the "conquest" of which has long been intuited as crucial, although until recently, its actual biological payoff was obscure. Primatologist Richard Wrangham (a student of Jane Goodall) has proposed that it isn't fire as such, but cooking that made us human, big brains and all.

 Wrangham points out that the greatest change in brain size leading to Homo sapiens occurred in the transition from Homo habilis to Homo erectus. And perhaps not coincidentally, ancestral jaws, teeth, and intestines became smaller at the same time that our brains got bigger.

 Cooked food increases food safety by killing pathogens; it expands and enhances taste and retards spoilage. It enables us to eat foods that would otherwise be simply too tough. But none of these advantages is as important as a little-appreciated aspect: Cooking increases the amount of energy our bodies obtain from food. "The extra energy," Wrangham argues,
gave the first cooks biological advantages. They survived and reproduced better than before. Their genes spread. Their bodies responded by biologically adapting to cooked food, shaped by natural selection to take maximum advantage of the new diet. There were changes in anatomy, physiology, ecology, life history, psychology and society.
As Wrangham sees it, by cooking meat or plants or both, digestion was facilitated, allowing our guts to grow smaller and more efficient. It would also have modified our time and energy budgets. Thus, he calculates that if our ancestors were limited to raw food - much of it only barely digestible and whose calories and nutrients are otherwise largely unavailable - they would have been obligated to spend many hours each day just chewing. There are animals, of course, who do just that: cattle, howler monkeys, and tree sloths, for example. Clearly, not all animals require the high-quality, nutrient-dense foods that cooking made available to our forebearers. Termites do quite well digesting cellulose. But they aren't very intelligent, or rather, their cleverness is limited to their evolved biochemical techniques of breaking down food.

Digestion itself requires far more energy than most people imagine. By getting much of that energy from fire and using it instead of our own bodily resources to unlock much of the nutritional value in food, ancestral cooks freed up additional energy to grow big brains, which, as we have noted, consume enormous amounts of energy. One can spin the story farther, as Wrangham does: Fire's warmth would have facilitated our shedding body hair, which in turn enabled us to run father without overheating. Instead of eating on the run or at the immediate scene of a kill or patch of yummy tubers, we would have gathered around a cooking fire, thereby perhaps emphasizing the need for benevolent socialization - maybe even table manners. Insofar as the cooking fire also provided protection, it might have enabled our ancestors to sleep on the ground instead of in the trees, while further terrestrial adaptations - such as bipedalism - could have facilitated additional tool use and the ability to carry food, wood, tools, babies, and so on. The cooking hypothesis has the added benefit of reversing the standard assumption - namely, that human beings created technology - by suggesting that technology created human beings. We cook, therefore we are...smart.

Of course, all this is sheer speculation, but if you've read thus far, you know that speculation hasn't kept us from hypothesizing in other respects.

Homo Mysterious: Evolutionary Puzzles of Human Nature. Barash, p. 292-294.


 Feb 3
A student of mine told me his dad pays him $20/week for eating his vegetables... if I didn't eat my veggies I got my ass beat..
EAT OR BEAT!
BEET

Eat More Vegetables
That Stone Age (Rock) Cell Phone That They Just Discovered That I Was Tellin' Y'all 'Bout! Yeah, The One In Her Hand That She's Punching Numbers Into!
 ·  Nov 6
Ima teach Khalil how to eat with chopsticks. I feel like eating with utensils is part of the reason why Americans are so fat.
THERE COULD BE SOME TRUTH TO THAT. THE SLOWER YOU EAT, THE MORE QUICKLY YOU BECOME FULL (SATIATED), AND THE LESS YOU EAT. YOU EVER SEEN A CHINK OR NIP EAT? THEY REAL DELIBERATE WIT IT, THEY TAKE THEY TIME WIT IT, AND HENCE EAT VERY LITTLE AT ONE SITTING COMPARED TO YOUR AVERAGE WHITE OR BLACK AMERICAN. (A CHOPSTICC IS STIll A UTENSIL, THO, HO.)

http://www.sciencedaily.com/releases/2016/01/160106091750.htm
PAY WHATCHU WEIGH! 
(This Might Be Another Reason, Shamu!)
PEI WEI
P.S. YOU EVER SEEN A TONGAN OR SAMOAN EAT? THEY DON'T STOP! THEY DON'T GET FULL (SATIATED). FOR INSTANCE, I WAS IN CALAPATRIA AND THERE WAS A SAMOAN/TONGAN COUPLE THAT I RAN INTO AND THE SAMOAN COULD NOT STOP EATING THE TONGAN'S ASS EVEN WHEN THE TONGAN BEGGED HIM TO STOP. THE TONGAN WOULD GIGGLE AND MOAN SAY "EWW...STOP...I'M COMING...NO MO" AND THE SAMOAN JUST KEPT EATING AWAY LIKE THERE WAS STILL SHIT TO EAT.  AND ONCE HE REALIZED THERE WAS NO MO SHIT TO EAT HE FLIPPED THE BITCH OVER AND STARTED TO EAT HIS DICK! (HE WENT FROM EATIN' SHIT TO EATIN' DICK AT THE FLIP OF A BITCH (SWITCH). FLIPPA BITCH!)

EAT THAT PUSSY! IT'S GOOD FOR YOU!

Ever notice how some people freak out if they miss a meal or can't find exactly what they want on a menu? They become irritable and start complaining about being light-headed-as if their world might stop if they don't inhale some calories right away. Ironically, other than a lifetime of cultural socialization and a metabolism they've built to depend on ingested carbs instead of fat, there is no reason skipping a meal should be a big deal. Our ancestors ate sporadically - with continually varied mealtimes and food choices. Given the variables of the seasons and hunting success or failure, they didn't always have enough food or a varied diet. Our genes thrive on intermittent scarcity and can even handle occasional excess. In fact, they expect it.

Our genetic ability to thrive on intermittent eating habits is an important concept to retain, because it unburdens you of having to eat every meal on a set schedule, to balance food groups (meat with starch, grains with protein, etc.), or to align your foods with time-of-day traditions (cereal for breakfast, sandwich for lunch, etc.). Skipping meals, fasting briefly, and simply freeing yourself from an obsessive need to eat three squares or six small meals a day when the clock strikes a particular hour might actually benefit your body. Doing so will align you more closely with your historic genetic experience. Unburdened by the strict and ill-advised "rules" of Conventional Wisdom, eating becomes much simpler and more enjoyable.

On this topic, it's interesting to note that your need to consume calories on a regular schedule will diminish substantially when blood glucose levels are moderated and you start burning fat and ketones more efficiently through low-insulin Primal Blueprint dietary choices. By contrast, if you eat the typical Western diet of 300 to 500 grams of carbohydrates per day (instead of the 100 to 150 from plant sources as suggested by the Primal Blueprint), you are going to experience significant blood glucose fluctuations and corresponding cravings for quick-energy, high-carbohydrate foods. This is perhaps the single quickest and most exciting revelation for converts to the Primal Blueprint eating style. By eliminating sugars, grains and legumes from your diet and emphasizing Primal foods, you will experience more consistent energy levels and a comfortably diminished appetite. You'll become a fat burning beast!

These benefits will be long lasting, but they might take a bit of time to realize. Every once in a while, people commenting on MarksDailyApple.com mention difficulties with energy level swings during the first three weeks of their transition to a Primal eating style. During this transition period, your body expects sugar as fuel (which it's getting less of) but hasn't rediscovered yet how to get the most out of your fat reserves. Don't worry, it will. By limiting carbs (and, hence, lowering insulin) you are sending a new series of hormonal signals to your genes. In turn, they are down-regulating their sugar-burning systems and up-regulating their fat- and keto-burning machinery.

While you may experience a few episodes of light-headedness during the transition, rest assured that the shift will be complete in a few weeks and energy levels will dramatically improve. Meanwhile, grab a handful of macadamia nuts or a cold drumstick to munch on if you get hungry for a snack.You could always satisfy your cravings with abundant amounts of approved foods instead of suffering through them with willpower and other flimsy, short-duration weapons. Don't worry, these primal food choices will totally satisfy you without bringing about a sugar crash later, as will happen when you reach for a bagel. This is due to the high caloric density and slow burn rate of foods high in fat and/or protein (such as meat, fish, fowl, eggs, avocado, butter, coconut products, nuts and seeds, olives, and high-fat dairy products) and the high water and fiber content of vegetables and fruits.

Because modern life is all about schedules, we often find it convenient and enjoyable to eat regular meals. This is fine. I'm simply suggesting you pay more attention to your hunger levels than the clock. For example, I eat breakfast on most days, but in a wide range of food choices and total calories-based on my appetite, activity level, and the day's schedule. Frequently I will have a huge omelet with four to five eggs, cheese, chopped mushrooms, peppers, onions, and tomatoes, and topped with some bacon and avocado. On other days I will grab some macadamia nuts or make a Primal smoothie to have on the go. Then again, on many days I simply skip breakfast altogether, with no accompanying guilt, hunger pangs, or low blood glucose. As long as you are eating Primally most of the time, it all works well.

When your food choices and meal times are flexible, you feel less stress and more pleasure from your diet. The key is to make informed choices that minimize your exposure to toxic foods and, when you indulge or get off track, to allow your body to return quickly to balance. If you enjoy a decadent dessert or a weekend away from healthy food options, simply eat a few low-insulin producing meals in a row and return to regulated energy levels and optimal metabolic function. Even a short walk after a big meal and rich dessert can mitigate the insulin response by diverting glucose from the bloodstream into working muscles.

The Primal Blueprint: Reprogram your genes for effortless weight loss, vibrant health, and boundless energy. Sisson, p. 106-108.





The Ancestral Hominin Looking At The Blade Looks MEXICAN. MEXICAN Hair Naturally Falls In That Direction (It's A Variant Of Native North American Indian Hair). Speaking Of Indians, They're Onto SOmething Here: http://time.com/3762922/junk-food-tax-obesity-navajo-nation/
RED SKIN NATION

https://tanyamenendez.com/
 I Thought Tanya Was Indian When I First Saw Her Because She Looks Somewhat Indian, But It Turns Out That She's Central American. So, She's Pretty Much A Mexican, Genetically Speaking. This Is Why It's Hard For Her To Keep The Weight Off!

https://twitter.com/ImNotLatina
Mijas Quickly And Easily Pack On The Pounds (They're Innately Wired To Do So), But This One's Decided To Shed Them (Shed The Pounds). G00D 4U MIJA!

Mijos Y Mijas Pack On The Pounds FAST (Like Right Out The Womb)! This Is A Result Of Their Genetic Susceptibility To Obesity And Their High Caloric, High Carbohydrate Beaner Based Diet, Which I Can't Stand! It's Disgusting Just Like They Are. Look, Natalie Thiem Mozaryn https://twitter.com/gemageezy/status/852382750468222977
 You're "Full Uh Them Beans" Natalie Thiem Mozaryn!


I fucking LOVE MAKI MAKU on Hollywood blvd. you're lame if you don't try the ramen

Average, Common Looking Pilipina, You Have Poor Taste, Literally, If You Eat Ramen (Saimin). It's A Poor Man's Food That Causes Poor Man's Diseases. You'll Be Packing On The Pounds By Age 40*, Fatty Filipina, And Well On Your Way To Acquiring All Of The High Carbohydrate, High Sugar, High Trans Fat, High Omega 6 Diet Related Diseases Of Civilization That Pilipinos And Pilipinas Are Susceptible To.

WHATCHU GOT ON THE SPREAD! 

*Notice How I Put The Age At 40? Filipinas Tend To Get Fat Later In Life Than Lat-Tinas. Lat-Tinas Start Getting A Little Heavier (Plump) In Their Early To Mid Thirties, Whereas Filipinas Start Getting A Little Bigger (Flabby) Around Their 40s.  Hey, Middle Aged Pilipinas And Pilipinos, I Recently Realized Why You People Pack On The Pounds And Tend To Look Fat! It's Because Of Your Pilipino Diet! The Majority Of That Food Is High In Carbohydrates And It's Fried And Oily (Not The Good Oil) As Hell!  


https://occamsrazormag.wordpress.com/2014/06/18/mexico-genetic-diversity-hbd-on-the-cutting-edge-of-science/
https://occamsrazormag.wordpress.com/2013/03/21/mexicos-diebetes-epidemic/
http://genomesunzipped.org/2014/06/a-rare-variant-in-mexico-with-far-reaching-implications.php

 http://eatdrinkpaleo.com.au/eating-out-paleo-japanese/
http://crossfitsouthie.com/paleo-challenge

 http://www.vdare.com/posts/mexico-2-in-obesity
http://isteve.blogspot.com/2013/07/were-number-two.html
http://www.huffingtonpost.com/2013/07/09/mexico-obesity_n_3567772.html
http://www.dailymail.co.uk/news/article-2358472/How-Mexico-got-fat-obese-America.html
HEY, MEXICANS, YOU EAT A NUTRIENT DEFICIENT, EXCESSIVE CARBOHYDRATE CALORIC DIET AND BEANS ARE BAD FOR YOU! THIS IS WHY YOU LOOK LIKE FAT, LITTLE BROWN BEANS. YOU ARE WHAT YOU EAT BEANERS. NOW READ BELOW.

https://www.sciencedaily.com/releases/2017/05/170523104343.htm
Read It, Ladies!
http://www.medicalnewstoday.com/articles/315347.php
Read It!

Saggy And Flabby, BooTang! Tighten It Up, Mija! Maybe You Can Put Those Mexican Genes To Use And Clean Up Around The House! (Look At Those Stretch Marks Near Her Armpit And The Armpit Hair Sticking Out Of Her Arm Pit! Disgusting!)

https://twitter.com/PoeticMoment
Look At How Fat And Flabby BooTang's Back Is? That's A Tell-Tale Sign That She's MEXICAN. MEXICAN Females Pack On The Pounds Expeditiously And Excessively At An Early Age. They're Genetically Predisposed To Do So!

POOR SUM SUGAR ON ME PIMP!

 Fat, Fate, and Disease - Peter Gluckman; Mark Hanson - Oxford ...


Dr David Unwin
@lowcarbGP

'A calorie is a calorie' So many of my patients report not being hungry on low carb.
@garytaubes
feels obesity a hormonal thing not a calories thing. I try and reconcile both & my clinical experience below. 300 calories of steak not equal to 300 cal of cake Does this make sense? https://twitter.com/lowcarbGP/status/1244000974567546881

Why aren't all calories the same? | Diet & Nutrition | Scoop.it

Mark Hyman, M.D.
@drmarkhyman
1000 calories from broccoli will have a different impact on your genetic expression than 1000 calories from gummy bears.
 www.responsiblefoods.org - March 24, 4:38 PM
IRRESPONSIBLE


Is a calorie just a calorie? Is seems to me that
@davidludwigmd
has done some very careful studies to show low carb diets speed up our metabolism Here he answers criticisms https://twitter.com/lowcarbGP/status/1181074306387841024

http://www.responsiblefoods.org/a_calorie_is_not_a_calorie
Lustig instead attributes the rise in obesity (increasing one percent every year) and other related health problems to the rise of sugary processed foods. His catchphrase—repeated throughout his lecture and his books— is that a calorie is not a calorie. Our body processes different types of fats and carbs in radically different ways. Take fat. There are good fats, like the omega-3 fatty acids (found in wild fish and flax,) and bad fats, like omega-6 fatty acid found in corn-fed beef. Omega-3s reduce inflammation and repair membranes, whereas omega-6s cause inflammation and increases risk of health problems like arthritis and cancer.
The same goes for carbs. There are good carbs, like lactose, the sugar found in milk, or fiber-heavy foods like vegetables and whole grains. But the worst carb of all, says Lustig, is sugar. It’s omnipresent in our food supply (77% of the foods in the America food supply include added sugar), and plays a huge role in metabolic syndrome, which leads to diseases like diabetes: Lustig cited a study that showed while eating an extra 150 calories per day did not increase diabetes prevalence worldwide, if those calories came from soda, diabetes prevalence went up 11-fold for the same number of calories.
The negative effects sugar has on our bodies are staggering: sugar alters our hormones so we don’t register hunger the way we normally would, making us eat more; it spikes our dopamine, making us requiring us to eat more sugar for the same effect; and it affects our liver in the same way that alcohol does. We consume an astounding 18 bags of sugar per year, and half of that is added sugar, hidden away in our ketchup and potato chips under names like brown rice syrup and fruit puree (last year, Lustig wrote an ebook called Sugar Has 56 Names: A Shopper’s Guide). And even if we tried to cut down on sugar, food companies have every incentive to keep us from doing just that: sugar is a cheap preservative that extends food’s shelf life and keeps prices low.

Listening to Lustig’s lecture, it’s easy to feel powerless, or think back guiltily to the honey in your tea or the granola you ate with your yogurt this morning (“Granola,” Lustig said sternly, “is a dessert.”). Yet, there are things we can do to fix what Lustig calls our “toxic food environment.”

The most valuable change, he says, is shifting your diet to one low in sugar and high in fiber. You don’t need to skip every birthday cake or break room muffin, but toss the soda and juice (which is just as bad as soda, according to Lustig) and start eating more vegetables and whole grains. Lustig cited the famous Michael Pollan maxim to “Eat food, not too much, mostly plants” but told the audience to focus on the first part of the sentence—focusing on eating real food, he said, the kind your grandmother would recognize, is the most efficient way to better health.


http://blogs.kqed.org/bayareabites/2014/08/06/sweet-revenge-dr-robert-lustig-explains-how-to-cut-sugar-lose-weight-and-turn-the-tables-on-processed-foods/
That White Devil Sending You All Strait To Hell Boy!

http://drhyman.com/blog/2017/04/17/defeating-acne-quick-meal-prep-gain-weight-low-carb-diet/
Hymen
  1. Sugar. Sugar raises insulin levels, which then promote the production of testosterone in women, as well as inflammation in general, causing acne. Large randomized prospective controlled trials (the gold standard of medical research) found people who had higher sugar intake and high-glycemic load diets (more bread, rice, cereal, pasta, sugar and flour products of all kinds) had significantly more acne.
  2.  "SUGAR BUMPIN' ON Y'ALL!" - MR. FREE
  3. HEY, BEANERS, YOUR ETHNIC GROUP TENDS TO HAVE A DISPROPORTIONATE NUMBER OF PEOPLE WITH ACNE PROBLEMS. READ BELOW TO UNDERSTAND WHY THOSE FLOUR TORTILLAS AND RICE AND BEANS AND CHEESE AND OVERALL HIGH CARBOHYDRATE DIET ARE CAUSING THIS! FLAUTAS ENE! FLATULENCE HOMES!
  4. http://www.amazon.com/Wheat-Belly-Lose-Weight-Health/dp/1609614798/ref=sr_1_1?ie=UTF8&qid=1427569379&sr=8-1&keywords=the+wheat+bel

YO YO YO YO YO YOOOOOO

https://twitter.com/williamdavismd

http://www.musclechemistry.com/upload/articles-forum/70844-acne-nutrition-bodybuilding-steroids-side-effects-acne.html
http://www.life-enhancement.com/magazine/article/1890-glycemic-control-improves-acne

If wheat and its effects can grasp hold of organs such as the brain, intestines, arteries, and bones, can it also affect the largest organ of the body, the skin?

Indeed it can. And it can display its peculiar effects in more ways than Krispy Kreme has donuts.

Despite its outwardly quiet façade, skin is an active organ, a hotbed of physiological activity, a waterproof barrier fending off the attacks of billions of foreign organisms, regulating body temperature through sweat, enduring bumps and scrapes every day, regenerating itself to repel the constant barrage. Skin is the physical barrier separating you from the rest of the world. Each person's skin provides a home to ten trillion bacteria, most of which assume residence in quiet symbiosis with their mammalian host.

Any dermatologist can tell you that skin is the outward reflection of internal body processes. A simple blush demonstrates this fact: the acute and intense facial vasodilatation (capillary dilation) that results when you realize the guy you flipped off in traffic was your boss. But the skin reflects more than our emotional states. It can also display evidence of internal physical processes.

Wheat can exert age-advancing skin effects, such as wrinkles and lost elasticity, through the formation of advanced glycation end products. But wheat has plenty more to say about your skin's health than just making you age faster.

Wheat expresses itself - actually, the body's reaction to wheat  expresses itself - through the skin. Just as digestive by-products of wheat lead to joint inflammation, increased blood sugar, and brain effects, so too can they result in reactions in the skin, effects that range from petty annoyances to life-threatening ulcers and gangrene.

Skin changes do not generally occur in isolation: If an abnormality due to wheat is expressed on the skin surface, then it usually means that the skin is not the only organ experiencing an unwanted response. Other organs may be involved, from intestines to brain - though you may not be aware of it.  

Acne: the common affliction of adolescents and young adults, responsible for more distress than prom night.

Nineteenth-century doctors called it "stone-pock," while ancient physicians often made issue of the rash-like appearance minus the itching. The condition has been attributed to everything from emotional struggles, especially those involving shame or guilt, to deviant sexual behavior. Treatments were often dreadful, including powerful laxatives and enemas, foul-smelling sulfur baths, and prolonged exposure to X-ray.

Aren't the teenage years already tough enough?

As if teenagers need any more reason to feel awkward, acne visits the twelve-to-eighteen-year-old set with uncommon frequency. It is, along with the onslaught of bewildering hormonal effects, a nearly universal phenomenon in Western cultures, affecting more than 80 percent of teenagers, up to 95 percent of sixteen- to eighteen-year-olds, sometimes to disfiguring degrees. Adults are not spared, with 50 percent of those over age twenty-five having intermittent bouts.

While acne may be nearly universal in American teenagers, it is not a universal phenomenon in all cultures. Some cultures display no acne whatsoever. Cultures as wide ranging as the Kitavan Islanders of Papua New Guinea, the Ache hunter-gatherers of Paraguay, natives of the Purus Valley in Brazil, African Bantus and Zulus, Japan's Okinawans, and Canadian Inuit are curiously spared the nuisance and embarrassment of acne.

 
"You Know Them Irritating Bumps You Get Sometimes On The Tip Of Your Nose? She Said “Uh-Huh!" I Said, 'Bitch, You Remind Me Of One Of Those'" - Mr. Free
https://paleoleap.com/paleo-and-acne/
https://www.paleoista.com/food-and-drink/are-you-paleo-and-still-not-seeing-the-clear-skin-you-want/
PIMPLE ON THE TIP OF MY TONGUE!

YIKES! Imagine Having To Guard A Face Like This! Someone Need To Introduce This Young Man To The Paleo Diet And Have Him Eating Skin-Healthy Food Cuz He Lookin' Diseased And Disordered (Skin Disordered)! His Microbiome May Be To Blame, Though, Rob! His Microbiome May Be Out Of Balanced And Out Of Wack, Chris! See Below.
https://chriskresser.com/the-gut-skin-connection-how-altered-gut-function-affects-the-skin/
http://www.marksdailyapple.com/whats-living-on-your-skin/
https://chriskresser.com/skin-microbiota-and-your-health/
 http://www.marksdailyapple.com/a-primal-look-at-skin-care/
Are these cultures spared the heartbreak of acne because of unique genetic immunity?

Evidence suggests that it is not a genetic issue, but one of diet. Cultures that rely only on foods provided by their unique location and climate allow us to observe the effects of foods added or subtracted to the diet. Acne-free populations such as the Kitavans of New Guinea exist on a hunter-gatherer diet of vegetables, fruits, tubers, coconuts, and fish. The Paraguayan Ache hunter-gatherers follow a similar diet, along with adding land animals and cultivated manioc, peanuts, rice, and maize, and are also spared completely from acne. Japanese Okinawans, probably the most long-lived group on planet earth, until the 1980s consumed a diet rich in an incredible array of vegetables, sweet potatoes, soy, pork, and fish; acne was virtually unknown among them. The traditional Inuit diet, consisting of seal, fish, caribou, and whatever seaweed, berries, and roots that are found, likewise leaves Inuits acne-free. The diets of African Bantus and Zulus differ according to season and terrain, but are rich in indigenous wild plants such as guava, mangoes, and tomatoes, in addition to the fish and wild game they catch; once again, no acne.

In other words, cultures without acne consume little to no wheat, sugar, or dairy products. As Western influence introduced processed starches such as wheat and sugars into groups such as Okinawans, Inuits, and Zulus, acne promptly followed. In other words, acne-free cultures had no special genetic protection from acne, but simply followed a diet that lacked the foods that provoke the condition. Introduce wheat, sugar, and dairy products, and Clearasil sales skyrocket.

Ironically, it was "common knowledge" in the early twentieth century that acne was caused or worsened by eating starchy foods such as pancakes and biscuits. This notion fell out of favor in the eighties after a single wrongheaded study that compared the effects of a chocolate bar versus a "placebo" candy bar. The study concluded that there was no difference in acne observed among the sixty-five participants regardless of which bar they consumed - except that the placebo bar was virtually the same as the chocolate bar in calories, sugar, and fat content, just minus the cocoa. (Cocoa lovers have cause to rejoice: Cocoa does not cause acne. Enjoy your 85 percent cocoa dark chocolate.) This didn't stop the dermatologic community, however, from pooh-poohing the relationship of acne and diet for many years, largely based on this single study that was cited repeatedly.

In fact, modern dermatology largely claims ignorance on just why so many modern teenagers and adults experience this chronic, sometimes disfiguring condition. Though discussions center around infection acne with Propionibacterium acnes, inflammation, and excessive sebum production, treatments are aimed at suppressing acne eruption, not in identifying causes. So dermatologists are quick to prescribe topical antibacterial creams and ointments, oral antibiotics, and anti-inflammatory drugs.
More recently, studies have once again pointed at carbohydrates as the trigger of acne formation, working their acne-promoting effects via increased levels of insulin.

The means by which insulin triggers acne formation is beginning to yield to the light of day. Insulin stimulates the release of a hormone called insulin-like growth factor-I or IGF-I, within the skin. IGF-I, in turn, stimulates tissue growth in hair follicles and in the dermis, the layer of skin just beneath the surface. Insulin and IGF-I also stimulate the production of sebum, the oily protective film produced by the sebaceous glands. Overproduction of sebum, along with skin tissue growth, leads to the characteristic upward-growing reddened pimple.

Indirect evidence for insulin's role in causing acne also comes from other experiences. Women with polycystic ovarian syndrome (PCOS) , who demonstrate exaggerated insulin responses and higher blood sugars, are strikingly pone to acne. Medications that reduce insulin and glucose in women with PCOS, such as the drug metformin, reduce acne. While oral diabetes medications are usually not administered to children, it has been observed that young people who take oral diabetes medications that reduce blood sugar and insulin do experience less acne.

Insulin levels are highest after carbohydrates are consumed; the higher the glycemic index of the consumed carbohydrate, the more insulin is released by the pancreas. Of course, wheat, with its uncommonly high glycemic index, triggers higher blood sugar than nearly all other foods, thereby triggering insulin more than nearly all other foods. It should come as no surprise that wheat, especially in the form of sugary donuts and cookies - i.e. high-glycemic index wheat with high-glycemic index sucrose - causes acne. But it's also true of your multigrain bread cleverly disguised as healthy.

Also in line with insulin's ability to provoke acne formation is the role of dairy. While most health authorities obsess over the fat content of dairy and recommended low-fat or skim milk products, acne is not caused by the fat. The unique proteins in bovine products are the culprit that trigger insulin out of proportion to the sugar content, a unique insulinotropic property that explains the 20 percent increase in severe acne in teenagers consuming milk.


Overweight and obese teenagers generally get that way not through overconsumption of spinach or green peppers, nor of salmon or tilapia, but of carbohydrate foods such as breakfast cereals. Overweight and obese teenagers accordingly should have more acne than slender teenagers, and that is indeed the case: The heavier the child, the more likely he or she is to have acne. (It does not mean that slender kids can't have acne; but that statistical likelihood of acne increases with body weight.)

As we should expect from this line of reasoning, nutritional efforts that reduce insulin and blood sugar should reduce acne. A recent study compared a high-glycemic index diet to a low-glycemic index diet consumed by college students over twelve weeks. The low-GI diet yielded 23.5 percent less acne lesions, compared to a 12 percent reduction in the control group. Participants who cut their carbohydrate intake the most enjoyed nearly a 50 percent reduction in the number of acne lesions.

In short, foods that increase blood sugar and insulin trigger the formation of acne. Wheat increases blood sugar, and thereby insulin, more than nearly all other foods. The whole grain bread you feed your teenager in the name of health actually worsens the problem. Though not life-threatening in and of itself, acne can nonetheless lead the sufferer to resort to all manner of treatments, some potentially toxic such as isotretinoin, which impairs night vision, can modify thoughts and behavior, and cause grotesque congenital malformations in developing fetuses.

Alternatively, elimination of wheat reduces acne. By also eliminating dairy and other processed carbohydrates such as chips, tacos, and tortillas, you'll largely disable the insulin machinery that triggers acne formation. If there's such a thing in this world, you might even have a grateful teenager on your hands.

Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health. Davis, p. 176-181.

 http://realfoodliz.com/kristine/
 http://paleoforwomen.com/acne/#

http://www.dermaharmony.com/adultacne/dietinsulinandyourskin.aspx
http://www.drfranklipman.com/leaving-acne-behind/
http://www.acneeinstein.com/does-sugar-cause-acne/

KNOW WHAT I HATE? I HATE WHEN I HAVE THE OCCASIONAL PIMPLE AND PEOPLE WHO DON'T PERSONALLY KNOW ME (WHO HAVEN'T KNOWN ME OVER THE YEARS), BUT ONLY KNOW FROM ME FROM ALL OF THIS INTERNET FAME I'VE GAINED SEE ME IN REAL LIFE AND SAY/THINK TO THEMSELVES, "SEE, HE DOES HAVE AN ACNE PROBLEM" BASED ON THAT LONE PIMPLE. I HATE THAT PIMP.
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