Old people in modern times are considered weak, foolish, and helpless, unable to survive without care. Most people expect to be weak and helpless when they get old, and to end their lives in a "rest home." We often read in the news media that young workers will have the burden of taking care of an aging population.

Yet this is a new and horrible way of aging. Through most of history, old age was associated with wisdom, strength, and leadership. Most older people who ate a traditional diet not only took care of themselves, but led their communities, taught the young, and were the repository of knowledge and leadership for their peoples.

What is the difference? Why did old age change from a time of wisdom and leadership to a time of failing minds, deteriorating bodies, and chronic illness?

What we do know is that people eating the healthy traditional diets of their ancestors, with little or no medical care, remained wise and strong into their nineties.

We also know that modern people eating the Standard American Diet (SAD) become helpless in their sixties and seventies and even younger, unable to care for themselves, needing all kinds of expensive medical care and procedures just to keep breathing.

In other words, real food is the key to a wise and healthy old age.

After I did my post on Seth Roberts's new therapies for circadian rhythm disorders, Seth learned of my experience with scurvy and blogged about a similar experience of his own.

Seth made the important point that food cravings are driven by nutritional deficiencies - a point I heartily agree with, which is why it's so important for those seeking to lose weight to be well nourished - and asked, "Why do we like sweet foods?" His suggested answer was that the taste for sweetness encouraged Paleo man "to eat more fruit so that we will get enough Vitamin C."

This led to a fascinating contribution from Tomas in the comment thread:

I have read several books on the Traditional Chinese Medicine and they attributed that increased craving for sweets is in fact signaling some serious nutritious deficiencies. They said that it's in fact meat or starches or other nutritionally dense foods that will soothe the craving, but sweets are more readily available. The taste of meat is in fact sweet as well.

In my experience this seems (the TCM view) to be true. I always have been very skinny, but eating enormous amounts of sweets. After I switched to a proper, paleo-like diet, the situation changed in many aspects and I no longer have such strong cravings and slowly I am gaining some weight.

There are a number of ways to gauge your dietary carbohydrate exposure and its physiologic consequences.

One of my favorite ways is to do fingerstick blood sugars for a one-hour postprandial glucose. I like this because it provides real-time feedback on the glucose consequences of your last meal. This can pinpoint problem areas in your diet.

Another way is to measure small LDL particles. Because small LDL particles are created through a cascade that begins with carbohydrate consumption, measuring them provides an index of both carbohydrate exposure and sensitivity. Drawback: Getting access to the test.

For many people, the most practical and widely available gauge of carbohydrate intake and sensitivity is your hemoglobin A1c, or HbA1c.

HbA1c reflects the previous 60 to 90 days blood sugar fluctuations, since hemoglobin is irreversibly glycated by blood glucose. (Glycation is also the phenomenon responsible for formation of cataracts from glycation of lens proteins, kidney disease, arthritis from glycation of cartilage proteins, atherosclerosis from LDL glycation and components of the arterial wall, and many other conditions.)

HbA1c of a primitive hunter-gatherer foraging for leaves, roots, berries, and hunting for elk, ibex, wild boar, reptiles, and fish: 4.5% or less.

HbA1c of an average American: 5.2% (In the population I see, however, it is typically 5.6%, with many 6.0% and higher.)

HbA1c of diabetics: 6.5% or greater.

Don't be falsely reassured by not having a HbA1c that meets "official" criteria for diabetes. A HbA1c of 5.8%, for example, means that many of the complications suffered by diabetics--kidney disease, heightened risk for atherosclerosis, osteoarthritis, cataracts--are experienced at nearly the same rate as diabetics.

With our wheat-free, cornstarch-free, sugar-free diet, we have been aiming to reduce HbA1c to 4.8% or less, much as if you spent your days tracking wild boar.

'Trans-fatty acids' can be formed in the processing of fats. They usually start out life as a vegetable oil, which is then treated in a multi-stage process to, say, solidify it and extend its shelf life. The word 'trans' refers to the chemical shape of these molecules. In general terms, these fats are a different shape to fats found naturally in nature, which usually have a different - 'cis' - shape. Trans fats have been linked with a variety of health issues including enhanced risk of cardiovascular disease [1-4] and diabetes [5-7].

However, trans fats can be found in nature too. For example, butter contains trans fatty acid. The food industry sometimes refers to this fact, I suspect in an attempt to suggest that the industrially-produced trans fats that they put in foods are somehow 'natural' too. But are the trans-fats found in nature the same as those that are formed in a factory?

Actually, industrially produced and naturally occurring trans fats have different chemical structures: industrially-produced trans fats are predominantly monounsaturated trans fats of which something known as 'elaidic acid' is a major component. Trans fats found naturally in food, on the other hand, are mainly to be found in the form of very different fats known as 'trans vaccenic acid' and 'conjugated linoleic acids'. Do these differences reflect on their impact on health?

Over five million children ages four to 17 have been diagnosed with attention deficit hyperactivity disorder (ADHD) in the United States and close to 3 million of those children take medication for their symptoms, according to the Centers for Disease Control. But a new study reported in The Lancet last month found that with a restricted diet alone, many children experienced a significant reduction in symptoms. The study's lead author, Dr. Lidy Pelsser of the ADHD Research Centre in the Netherlands, said in an interview with NPR, "The teachers thought it was so strange that the diet would change the behavior of the child as thoroughly as they saw it. It was a miracle, the teachers said."

Dr. Pessler's study is the first to conclusively say that diet is implicated in ADHD. In the NPR interview, Dr. Pessler did not mince words, "Food is the main cause of ADHD," she said adding, "After the diet, they were just normal children with normal behavior. They were no longer more easily distracted, they were no more forgetful, there were no more temper-tantrums." The study found that in 64 percent of children with ADHD, the symptoms were caused by food. "It's a hypersensitivity reaction to food," Pessler said.

There is growing evidence that Americans would have better health and a lower incidence of cancer and fibrocystic disease of the breast if they consumed more iodine. A decrease in iodine intake coupled with an increased consumption of competing halogens, fluoride and bromide, has created an epidemic of iodine deficiency in America.

People in the U.S. consume an average 240 micrograms (µg) of iodine a day. In contrast, people in Japan consume more than 12 milligrams (mg) of iodine a day (12,000 µg), a 50-fold greater amount. They eat seaweed, which include brown algae (kelp), red algae (nori sheets, with sushi), and green algae (chlorella). Compared to terrestrial plants, which contain only trace amounts of iodine (0.001 mg/gm), these marine plants have high concentrations of this nutrient (0.5 - 8.0 mg/gm). When studied in 1964, Japanese seaweed consumption was found to be 4.5 grams (gm) a day and that eaten had a measured iodine concentration of 3.1 mg/gm of seaweed (= 13.8 mg of iodine). According to public health officials, mainland Japanese now consume 14.5 gm of seaweed a day (= 45 mg of iodine, if its iodine content, not measured, remains unchanged)(link). Researchers have determined that residents on the coast of Hokkaido eat a quantity of seaweed sufficient to provide a daily iodine intake of 200 mg a day. Saltwater fish and shellfish contain iodine, but one would have to eat 15 - 25 pounds of fish to get 12 mg of iodine.

A lot of chatter goes on inside each one of us and not all of it happens between our ears.

Researchers at McMaster University discovered that the "cross-talk" between bacteria in our gut and our brain plays an important role in the development of psychiatric illness, intestinal diseases and probably other health problems as well including obesity.

"The wave of the future is full of opportunity as we think about how microbiota or bacteria influence the brain and how the bi-directional communication of the body and the brain influence metabolic disorders, such as obesity and diabetes," says Jane Foster, associate professor in the Department of Psychiatry and Behavioural Neurosciences of the Michael G. DeGroote School of Medicine.

Using germ-free mice, Foster's research shows gut bacteria influences how the brain is wired for learning and memory. The research paper has been published in the March issue of the science journal Neurogastroenterology and Motility.

"[Depleted uranium tipped missiles] fit the description of a dirty bomb in every way... I would say that it is the perfect weapon for killing lots of people." ~ Marion Falk, chemical physicist (retd), Lawrence Livermore Lab, California, USA

In the first 24 hours of the Libyan attack, US B-2s dropped forty-five 2,000-pound bombs. These massive bombs, along with the Cruise missiles launched from British and French planes and ships, all contained depleted uranium (DU) warheads.

DU is the waste product from the process of enriching uranium ore. It is used in nuclear weapons and reactors. Because it is a very heavy substance, 1.7 times denser than lead, it is highly valued by the military for its ability to punch through armored vehicles and buildings. When a weapon made with a DU tip strikes a solid object like the side of a tank, it goes straight through it, then erupts in a burning cloud of vapor. The vapor settles as dust, which is not only poisonous, but also radioactive.

A national survey of U.S. family medicine residency programs finds that most limit pharmaceutical and other industry interactions with residents while many exclude all interactions. The results, published in the May issue of Academic Medicine, suggest a major shift away from acceptance of food, gifts, samples, and industry-supported events. The survey was a joint effort between Georgetown University Medical Center and the American Medical Student Association (AMSA).

There are more than 400 accredited family medicine residency programs in the country . responsible for training family medicine physicians. Previous studies suggest that almost all physicians-in-training (medical students and residents) have interacted in some way with pharmaceutical, medical device or biotechnology companies. Research shows that interactions -- meeting with representatives; accepting gifts, food, and samples; and sponsored talks -- between industry and trainees, as they develop their practice habits, -- - affect prescribing patterns.

"There isn't any evidence that pharmaceutical representatives provide objective information to trainees," says Adriane Fugh-Berman, M.D., a professor of pharmacology at Georgetown University Medical Center. "To the contrary, studies have shown that the information they provide favors targeted drugs and that many assertions reps make are inconsistent with FDA-approved prescribing information."

Administration spokespeople continuously claim "no threat" from the radiation reaching the US from Japan, just as they did with oil hemorrhaging into the Gulf. Perhaps we should all whistle "Don't worry, be happy" in unison. A thorough review of the science, however, begs a second opinion.

That the radiation is being released 5,000 miles away isn't as comforting as it seems. The Japanese reactors hold about 1,000 times more radiation than the bombs dropped over Hiroshima.(1) Every day, the jet stream carries pollution from Asian smoke stacks and dust from the Gobi Desert to our West Coast, contributing 10 to 60 percent of the total pollution breathed by Californians, depending on the time of year. Mercury is probably the second most toxic substance known after plutonium. Half the mercury in the atmosphere over the entire US originates in China. It, too, is 5,000 miles away. A week after a nuclear weapons test in China, iodine 131 could be detected in the thyroid glands of deer in Colorado, although it could not be detected in the air or in nearby vegetation.(2)

The idea that a threshold exists or there is a safe level of radiation for human exposure began unraveling in the 1950s when research showed one pelvic x-ray in a pregnant woman could double the rate of childhood leukemia in an exposed baby.(3) Furthermore, the risk was ten times higher if it occurred in the first three months of pregnancy than near the end. This became the stepping-stone to the understanding that the timing of exposure was even more critical than the dose. The earlier in embryonic development it occurred, the greater the risk.