Swiss Cheese and Alzheimer's
Swiss Cheese: A delicious waxy substance that smells a bit
funny, is filled with holes, and tastes quite delicious,
especially in fondues.
Alzheimer's: That disease of dementia in which neural cells
die, turning human brains into Swiss cheese.
Now revealed: Scientific evidence that Swiss cheese contains
a substance that is positively correlated to Alzheimer's
Disease.
The building blocks of proteins are amino acids. The one
factor making animal protein so unhealthy for human
consumption is the abundance of sulfur-based amino acids
such as methionine and homocysteine.
Homocysteine has been linked to heart disease by William
Castelli, senior investigator of the largest clinical heart
study in history, the Framingham Study.
The key to understanding heart disease is recognizing the
destruction caused by that rotten egg smell of sulfur
infusing throughout one's cardiovascular system. See:
http://www.notmilk.com/h.html
Osteoporosis occurs as a result of the body's attempt to
neutralize the acid condition caused by the consumption of
foods rich in sulfur. Internal "thermostats" neutralize that
acid by drawing calcium from one's own bones. See:
http://www.notmilk.com/o.html
The February 14, 2002 issue of the New England Journal of
Medicine (Volume 346:476-483, Number 7) contains a study
proving that the risk of Alzheimer's Disease doubles for
those people with the highest levels of homocysteine in
their bloodstreams.
Neurologists at the Boston University School of Medicine
obtained blood samples from 1092 elderly healthy subjects
over an eight-year period. During the course of the study,
111 of those subjects developed dementia, diagnosed as
Alzheimer's Disease.
Those who developed Alzheimer's had enormous increases of
homocysteine in their blood when compared to those who did
not develop dementia.
There are 28 amino acids in nature. Your body's liver
manufactures 19 of them. The other 9 are called "essential,"
which means that they must be obtained in the foods you eat.
Methionine is one such "essential" amino acid. After
ingestion, methionine converts to homocysteine.
Animal proteins contain greater amounts of methionine than
do plant proteins. Milk is liquid meat, and dairy products
contain high levels of methionine, which has sulfur as its
center atom. The sulfur converts to sulfates and causes an
acid condition in the blood that results in cellular
destruction.
Here are some values of methionine for 100 gram portions of
various foods. You will find that a result of consuming
dairy products and/or eating meat creates a methionine-rich
and subsequent homocysteine-rich environment of Alzheimer-
causing substances in human blood serum.
MILK COMPARISON
Cow's milk = .083 grams of methionine
Soy milk = .040 grams
SOLID FOOD COMPARISON
Mori-Nu silken soft tofu = .074 grams
Chicken (broiled breast meat, no skin) = .859 grams
Swiss cheese = .784 grams
Parmesan cheese = .958 grams
Cow's milk contains twice as much methionine as does soy
milk. Chicken has nearly 12 times the amount of methionine
as does tofu, and Parmesan cheese has an unlucky 13 times
more methionine than does tofu.
The neurologists who conducted this study did not consider
how or why people have high levels of methionine. Pity. They
were close to determining the cause and cure of Alzheimer's.
These neurologists who published the study in the New
England Journal of Medicine suggest that folic acid reduces
levels of homocysteine. Folic acid can be found in green
leafy vegetables, grains, and fruits, particularly citrus.
However, the best cure may very well be to not eat what
causes the problem.
Scientific research has provided the proof that Alzheimer's
Disease can be controlled or prevented by eliminating the
standard American diet that includes milk and dairy products
as its foundation.
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