One of my main criticisms of orthodox medicine over the years has been the lack of real nutritional training and understanding for and by doctors.

My years of research led me to understand that almost all of America’s health problems are directly related to diet. In other words, when Americans get sick, what they need is a wholesale change in diet, not synthetic chemicals to mask the symptoms of disease.

Americans are suffering from what I call full-belly starvation; their bellies are full but their bodies are starving for nutrition.

When the American public thinks of starvation, they think of children with extended bellies and reed-thin limbs. Mass starvation in America is an incomprehensible concept to the public.

Probably 80 percent of grocery foods are synthetic chemicals that are not and cannot be fit for human consumption. The other 20 percent is located around the outer wall of the store, where one finds fresh vegetables, meats and dairy. Of course, serious students of nutrition would be hard-pressed to find even 2 percent in this section not adulterated or pasteurized.

These synthetic foods taste good to most people, but they build addictions.  Millions of adults and children eat these nonfoods daily. It fills them up, and they all believe that they have eaten real food. They have really eaten products of chemistry that are totally unrelated to nutrition. This is nothing less than a system of starvation, sickness and death, but huge profits for the commercial food processors and the “healthcare” system.

Additionally, these foods cause inflammation and an unhealthy pH balance in the body.

If all sickness and degenerative disease is related to malnutrition, then the public is being prescribed drugs for malnutrition and starvation.

Many researchers in the past and the present know this. But their efforts to educate the general public have been stymied through a systemic and sustained campaign of disinformation to prop up the drug and commercial food industries.

This is a topic I’ve been writing about for more than 20 years and for it I’ve been called a crank and worse by establishment medical practitioners and their enablers.

Now tells us there is a new food-as-medicine movement that is part of a “small revolution” brewing in California.

This growing movement among allopathic doctors to cut back on drugs and focus more on nutrition is being greeted with much fanfare and some bold headlines.

NPR tells us the food-as-medicine movement is now manifesting in various ways. In Huntington Beach, California, a “Shop with Your Doc” program is sending physicians to grocery stores to meet with patients who sign up for the service or any customers who want to ask questions.

“There’s no question people can take things a long way toward reversing diabetes, reversing hypertension, even preventing cancer by food choices,” Dr. Daniel Nadeau, program director for Mary and Dick Allen Diabetes Center told NPR.

More from the NPR report:

In the big picture, says Dr. Richard Afable, CEO and president of St. Joseph Hoag Health, medical institutions across the state are starting to make a philosophical switch to becoming a health organization, not just a health care organization.

That sentiment echoes the tenets of the Therapeutic Food Pantry program at Zuckerberg San Francisco General Hospital, which completed its pilot phase and is about to expand on an ongoing basis to five clinic sites throughout the city. The program will offer patients several bags of food prescribed for their condition, along with intensive training in how to cook it.

“We really want to link food and medicine, and not just give away food,” says Dr. Rita Nguyen, the hospital’s medical director of Healthy Food Initiatives. “We want people to understand what they’re eating, how to prepare it, the role food plays in their lives.”

In Southern California, Loma Linda University School of Medicine is offering specialized training for its resident physicians in Lifestyle Medicine — that’s a formal subspecialty in using food to treat disease.

Research on the power of food to treat or reverse disease is beginning to accumulate, but that doesn’t mean diet alone is always the solution, or that every illness can benefit substantially from dietary changes. Nonetheless, physicians say they look at the cumulative data and a clear picture emerges: that the salt, sugar, fat and processed foods in the American diet contribute to the nation’s high rates of obesity, diabetes and heart disease. According to the World Health Organization, 80 percent of deaths from heart disease and stroke are caused by high blood pressure, tobacco use, elevated cholesterol and low consumption of fruits and vegetables.

“It’s a different paradigm of how to treat disease,” says Dr. Brenda Rea, who helps run the family and preventive medicine residency program at Loma Linda University School of Medicine.

But it’s not just happening in California. The Chicago Tribune recently focused on Minnesota cardiologist Dr. Elizabeth Klodas, who says she spent the first 10 years of her practice putting patients on heart medications and the last 10 years trying to get them off them.

“My patients’ cholesterol levels and blood pressure numbers were good, but they all looked and felt awful,” she said, “and I realized that what I was doing was just making numbers look good and not treating the underlying problems of diet and nutrition.”

The Tribune tells us:

 Dr. Richard Collins, a Denver cardiologist and the director at South Denver Cardiology Associates’ Dean Ornish Heart Reversal Program, made a similar decision to that made by Klodas. Instead of continuing to unblock arteries with angioplasty procedures to treat cardiovascular disease, Collins, who is also known as “The Cooking Cardiologist,” began to show his patients how they should cook to prevent heart disease.

“Americans love salt, sugar and fat,” says Collins, “but we need to promote the consumption of whole foods, such as fresh vegetables, whole grains and plant-based proteins, in proper portions if we are going to take on and prevent the unsustainable growth of cardiovascular heart disease.”

When Klodas realized that no amount of medication could make up for the damage caused by eating an unhealthy diet, she began a personal crusade to find out as much about nutrition and diet as she could. She discovered that the critical nutrients for a healthy heart are fiber (fruits, vegetables, grains), omega-3 fatty acids (vegetable oils, nuts, seeds), antioxidants (fruits, vegetables, beans, nuts) and plant sterols (grains, vegetables, legumes, nuts, seeds).

Well hold on there. These aren’t just critical nutrients for a healthy heart. They are critical for a healthy body.

For maximum health we need to consume an alkaline diet. This means eating whole, organic, nutrient-rich foods, mostly from raw, living sources. When you eat more than 50 percent raw foods you can stop the inflammation triggered by processed, refined or even cooked or baked foods.

Our diet should be 80 percent vegetables (organic) with only 20 percent meats (preferably free range and not exposed to GMOs or antibiotics). If you are looking for a “diet plan” to help you, I recommend the Nutritarian Diet by Joel Furhman (and no, I’m not receiving a kickback or compensation for this recommendation). Avoid anything processed, which creates acidity in the body. Acidity leads to disease, as does vitamin deficiency.

You should also avoid genetically modified foods and work to alter the disease-inducing toxins you are exposed to in your environment.

If you have spent a lifetime consuming processed foods — or even have followed the government’s Standard American Diet — and find yourself overweight and unhealthy, there is a good chance you have prediabetes.

Prediabetes is a condition where your blood sugar levels are higher than normal but not high enough to be classified as Type 2 diabetes.

I have described a pathway to lower blood sugar levels and better health in my book, Natural Alternatives for Diabetes and Blood Sugar Problems, that, along with a better diet, can help you get your body back to stasis.

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