FROZEN POOP PILLS

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poop-pills

How badly do you want to loose weight?  For those who do not want to exercise or change your diet it may be possible to ingest a slim person’s poop and recolonize your digestive tract.

The theory is simply transplanting a slim person poop in to an obese person’s digestive system.  Scientists are preparing to test if microbes taken from a lean person’s system can help an obese person lose weight – and they will do this by getting 20 obese volunteers to take a pill packed with freeze-dried poop. 

These treatments actually began three years ago for serious gut infections rather than fecal transplants.  Doctors have increasingly turned to a procedure called “fecal microbiotia transplantation” (FMT), which delivers fresh fecal material to the gut helping restore the normal balance of beneficial microbes.

These fecal transplants are about 90 percent successful, but they typically require invasive and uncomfortable colonoscopies or nasogastric tubes, which run from the nose down to the stomach. “Just getting the tube down is a problem,” says Elizabeth Hohmann MD of Massachusetts General Hospital.  And what if people gag and vomit? Would they inhale fecal matter? “That’s pretty scary,” she adds.

I remember asking my audience if they were a sinker or a floater?  The idea was to open up the discussion on the amount of poop we expel and how many times a day would indicate a healthy system.

I have always been interested in the different body types versus their diets.  Now accepted body typing is done by medical personnel using one’s feces to determine their specific fecal type.  Formulation begins by using another’s fecal-matter which contains microbes from poorly digested food debris, missing nutrients – freeze drying and capsulizing!

 

Question & Answer

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QUESTION:  Hi Dr. Fuller,  just wondering what’s the difference compared to taking just basic papaya and pineapple tablet enzymes compared to your digest enzymes? I’m guessing there must just be a higher concentration and variety?

ANSWER:  They are actually different forms of enzymes.  The two you are asking about are “plant” enzymes and the other contains “plant based” enzymes.

Plant enzymes include bromelain, a proteolytic enzyme and a milk-clotting enzyme derived from the pineapple stem, and papain, an enzyme derived from the papaya tree. They were first used as meat tenderizers and ingredients in beer until they became more refined to be used in supplements. There are some who experience bowel irritation from the use of papain which is similar to the bloating from eating at salad bars.  These plant enzymes work at a higher pH than the plant based enzymes and most of digestion is over with before they begin to activate.   Bromelain should be used for inflammation rather than digestion in the human body.

Plant-based supplemental digestive enzymes have the ability to aid digestion throughout the entire digestive process. Therefore, these enzymes are more useful to the body’s digestion than the other type of enzyme supplement.

Supplemental plant-based digestive enzymes are grown on plant foods (as their host) in a laboratory where they are fed to become whatever digestive enzyme is required, but they do not contain their host. The host is a plant food source and its use is just a platform to host the mycelial or biochemical enzymes. They must be grown on a plant form and extracted without chemicals in a laboratory process. The remainder is a pure fluid that is dried to a fine pure powder substance. They are known as plant enzymes but they are really mycelial or microbial produced bio-identical enzymes to the human body. Enzymes cannot be made like man-made synthetic vitamins and minerals and are considered a food substance.

 

BIOCHEMISTRY EFFECTS BODY SHAPE

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How Your Own Body Type Affects Your Family

All four of the basic body types have certain biochemical weaknesses common to all of them. You, but not necessarily the other members of your family may carry the greater part of your weight in your upper torso and tummy. Your buttocks may be flat and your legs are strong. Quite probably, you are a family member that enjoys meat as the main part of your meals. You and those like you in your family could very well suffer from lower back problems, acidic stomach, pain in the left shoulder, constipation, stress, reflex, and high blood pressure.

For those in a family whose weight tends to be evenly distributed all over, you will find hypoglycemia, low blood pressure, eczema, allergies, colon problems, anxiety, and fatigue to be common ailments among them. You gravitate toward sweets, breads, pasta, and chocolate. If you gain weight, it will invariably be carried in your face and throughout your body including the size of your feet. Lastly it will be in your buttocks and abdominal area. You work harder than others to maintain muscle mass. However, remember not everyone in the family may be exactly alike.

Those members who enjoy tasty, strong flavored foods like ethnic foods, wine, ice cream, heavily spiced food, or lots of salt and pepper have their own set of disorders. One or all of you may suffer from kidney problems, hormone imbalance, enlarged prostate, skin irritations, sinus and mucous trouble, cysts, gallbladder distress, or indigestion that might include constipation to diarrhea. Your muscle mass is mostly below the waist.

The other, and one of the most interesting body types, is the type for one in which the family has serious difficulties with lactose intolerance. The cause of this is enzyme deficiencies of lactase, yet they have serious cravings for all dairy products. Some of the common maladies of this type are milk allergies, other allergies that range from foods to airborne microorganisms, spastic colon, aching joints—especially the knees—and a continuous feeling of exhaustion for no reason. If you have this body type, you carry the least amount of muscle mass on your body. The benefit of this particular type is that you are one of the youngest looking members of your family.

What Body Type Are You? 

In these descriptions, do you recognize yourself or someone you know? Are any of these families yours? Do you feel you belong in each one of these categories? If you answered, “yes” to any of these questions, and you will, it is because we inherit our body types from our parents. If your parents married outside of their own nationality, you will probably have a combined or overlapping body type. For instance, an Irish man and an Italian woman get married and have a family. We know that the Irish are evenly shaped and love sugar, potatoes, and alcohol. Italians, on the other hand, are known for their curves and indulging in rich, strong-flavored, and highly seasoned starchy foods. The child will always have some of the strengths and weaknesses of both parents. The Italian mother will cook foods she likes and see to it that her husband has an ample supply of breads and desserts. This may all sound delicious to you— it certainly does to me! However, as an adult, a child from this marriage has developed a weak immune system due to the stressful job he has. And he will seek the help of a nutritionist.

What are his best food choices? Should he be a vegetarian? These are the exact questions I had to answer when I became a health care professional. I realized very early that what works for one does not necessarily work for another. There is a very good reason for this. We are not all the same biochemical body type nor do we have the same needs and strengths.

Tomorrow the Body Type Quiz  

HAVE YOU NOTICED?

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WHAT WORKS FOR ONE DOES NOT NECESSARILY WORK FOR ALL

Have you noticed how people appear to be one of four basic shapes? At any shopping mall in the Midwest, for example, it is not unusual to observe many shoppers who carry most of their weight in their tummy or upper torso, but not their buttocks. A cowboy who has trouble holding up his jeans because his hips are smaller than his tummy falls into this category. You will also see women with large breasts and shoulders but have small flat buttocks (great legs but no ass at all). On the West Coast, health- conscious men and women tend to carry their weight evenly all over their bodies. They would rather have fatigue problems than suffer from weight problems. In the East, many people, especially women, have large hips wider than the shoulders and oversized thighs.

You will also find people whose body shapes mature later than others everywhere. These types have boyish or childlike shapes. This does not mean that these shapes are peculiar to specific geographic locations. However, when a particular nationality is concentrated in one state, this often accounts for a preponderance of one of the body types in that locality. We inherit our body shapes, with their strengths and weaknesses, from our ancestors.

What does this have to do with you, or this blog? Everything, because different body shapes come with different needs and different digestive needs. The key word is “different.” This difference makes it impossible to have one perfect food or diet that works for everyone.

Now as you think about these varied body shapes, consider the distinct cravings that go along with each of them. One person may be drawn to very sweet foods, while another strongly dislikes desserts. Another may prefer a good steak rather than a slice of chocolate fudge cake. Doctors ask their patients about their own health and that of their families. These doctors are very aware that certain weaknesses and disorders are inherited and various medications and foods affect people very differently.

Dating back to the ancient Egyptians, over forty-four books have been written on the subject of body typing. For example, Ayurvedic medicine, originating in India 5,000 years ago, is completely based on doshas or the way we are driven to different tastes whether salty, sour, or sweet. Another problem has been that not everyone fits the three medical types known as “ectomorph, endomorph, or mesomorph”. Nor do you fit in the ancient Ayurvedic types known by their dosha tastes as Vata, Pitta, or Kapha. Because of this they have altered their three types, which now includes a mixed type. Last is our American Apple, Pear, or Banana and/ or triangle, inverted triangle, or rectangle. This does not mean you do not fit anywhere since there are countries you are very prevalent.

As you may see, the study or biochemical science of body typing is not new. Health professionals have always been very aware of the differences, and similarities, in body types and muscle tones. I believe that one of the major reasons why any body type suffers weaknesses and gets out of balance is due to digestive enzyme deficiencies. These are inherited and compounded through poor eating habits and stress on the system.

bodytype womenmen-body-shape

Do you see yourself or someone you know?  More tomorrow!

WHY DO SO MANY GET FAT?

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I want to introduce you to another scientist who has dedicated a great deal of his life to understanding calories and weight gain. Gary Taubes, co-founder of the Nutrition Science Initiative and author of “Why We Get Fat: And What to Do about It” asks:

Why do so many of us get so fat? The answer appears obvious. “The fundamental cause of obesity and overweight,” the World Health Organization says, “is an energy imbalance between calories consumed and calories expended.” Put simply, we either eat too much or are too sedentary, or both. By this logic, any excess of calories—whether from protein, carbohydrate, or fat (the three main components, or “macronutrients,” in food)—will inevitably pack on the pounds. 

He goes on to question the theory we have been brought up to accept:  So the solution is also obvious: eat less, exercise more. The reason to question this conventional thinking is equally self-evident. The eat less / move more prescription has been widely disseminated for 40 years, and yet the prevalence of obesity, or the accumulation of unhealthy amounts of body fat, has climbed to unprecedented levels. Today more than a third of Americans are considered obese—more than twice the proportion of 40 years ago. Worldwide, more than half a billion people are now obese.

Processed foods supposedly give us a lot of energy for very little work. In contrast, veggies, nuts and whole grains make us sweat for our calories, generally offer far more vitamins and nutrients than processed items, and keep our gut bacteria happy. So it would be logical for people who want to eat healthier and forget the calories to favor whole and raw foods over highly processed foods.  But we tend to want to know the fastest and easiest diet and read various books and magazines searching for our aha moment!

If we read a book on scientific nutrition, eating appears to be simply a biological process as the above paragraph; nutrient intake, digestion, and cellular assimilation. Read a book about dieting, and eating is presented as a war. It is you against the calories, you against your body fat, and you against your desires. Read any number of books on “natural” ways of nutrition, and eating may be presented as a divinely ordained system. Disregard its commandments, and wrathful gods will punish you with ill-health. Read any popular cookbook or food magazine, and eating is presented solely as an affair of the palate where each recipe is orchestrated for your sensual pleasure. Read any book on eating disorders, and you will realize that our attitude to food may be literally a matter of life and death. You may have heard the thought that animals feed but humans eat.  So many of us are searching for a sensible source of information about diet that explains the complexities of the eater’s mind. We want a way to understand our relationship to food and body without being told that what we are eating is “wrong” or being harassed into following another “break-through” diet system.  Few books nourish us at deeper levels. Eating is a vastly unexplored area in psychology.

Many people talk more openly about their sex life than about their eating habits. As public a phenomenon as eating is, our personal issues with food and body image may be the best-kept secrets we have. If the estimates of forty to sixty-five million dieters in America is anywhere near correct, that amounts to a great deal of dissatisfaction.  I personally like a book that relates to this very thought.  It is “Nourishing Wisdom, A Mind-Body Approach to Nutrition and Well Being” by Marc David.  

I have to close now and go eat dinner!

ARE THESE CALORIE STATEMENTS TRUE?

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WHY CALORIE MATH DOESN’T WORK FOR WEIGHT LOSS:

  • A calorie is not a calorie when you eat it at a different time of day.
  • A calorie is not a calorie when you eat it in a different processed form.
  • A calorie is not a calorie if two people eating the same food utilize it differently.
  • Always eat carbohydrate calories in a very calculated way.
  • The more you exercise, the more your body will tolerate carbohydrates.
  • Most people will burn fat faster when restricting fat.

Biochemical Scientists do not accept the measurement of calories. In fact, they do not believe you can truly measure calories based on so many different and diverse reasonings. Many of these reasons have to do with the energy expenditure of the foods themselves—how they were grown, prepared, and who eats them. People vary in the particular digestive enzymes they produce.

  • Some people produce more proteases for digesting proteins, others different lipase for fat breakdown, and carbohydrate-splitting enzymes for digesting carbohydrates.
  • Digestive enzyme production is as different as fingerprints because it is based on their own DNA.
  • People differ immensely as the bacteria that live within them.
  • Extra or diverse bacteria make them more efficient at metabolizing food: so instead of being lost as waste, more nutrients make their way into the circulation, or if they go unused, get stored as fat.
  • Calorie math will never be precisely accurate because the amount of calories we extract from food depends on such a complex interaction between food and each human body with its many microbes.

I believe the summation is correct and have spent more than the last 30 years trying to make sense out of all of it. Dr. Rogers J. Williams first coined the phrase, “Biochemical Individualism” back in the 1960s while working at the University of Texas. I grabbed onto his theory because it made so much sense to me and have been diligently making it a science ever since.

EVERYTHING YOU KNEW ABOUT CALORIES IS WRONG

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calories-scale

You will not see references made to calorie-counting in my book or articles. The only time a calorie may be mentioned is when making a point. I earned a PhD in Dietetic Nutrition and the theory about calorie calculation has bothered me for more years than I want to mention. Food is energy for the body. Digestive enzymes in the mouth, stomach, and intestines break up complex food molecules into simpler structures, such as sugars and amino acids that travel through the bloodstream to all our tissues. Our cells use the energy stored in the chemical bonds of these simpler molecules to carry on business as usual. This is a simplistic statement about nutrition based on perfect conditions. If only we were perfect.

I was taught a scientific theory on calorie calculation based on American chemist Wilbur Olin Atwater from the 19th century. The available energy in all foods was calculated with a unit known as the food calorie, or kilocalorie—the amount of energy required to heat one kilogram of water by one degree Celsius. Fats provide approximately nine calories per gram, whereas carbohydrates and proteins deliver just four. Fiber offers a piddling two calories because enzymes in the human digestive tract have great difficulty breaking it up into smaller molecules. Atwater was doing his best, but no food is average. Each food source we eat is digested or unable to be digested in its own way.

According to Rob Dunn, a biologist at North Carolina State University, new research has revealed that this assumption is, at best, far too simplistic. To accurately calculate the total calories that someone gets out of a given food, you would have to take into account a dizzying array of factors, including whether that food has evolved to survive digestion; how boiling, baking, microwaving, genetically modifying it, or barbecuing it changes its structure and chemistry; how much energy the body expends to break down different kinds of food; and the extent to which the billions of bacteria in the gut aid human digestion and, conversely, steal some calories for themselves. Nutrition scientists are beginning to learn enough to hypothetically improve calorie labels, but digestion turns out to be such a fantastically complex and messy affair that we will probably never derive a formula for an infallible calorie count.

Rachel N. Carmody working in research states: “Even if two people eat the same sweet potato or piece of meat cooked the same way, they will not get the same number of calories out of it.”