Plaque is the stuff of coronary heart disease. It is CONTROLLABLE, it is STOPPABLE, it is REVERSIBLE.
But you must be equipped with the right information on diet, nutritional supplements, and hopefully the avoidance of medication.
This is the blog that accompanies the 
Ever notice the warnings on your car’s battery? “Danger: Sulfuric acid. Protective eyewear advised. Serious injury possible.”
Sulfuric acid is among the most powerful and potentially harmful acids known. Get even a dilute quantity in your eyes and you will suffer serious burns and possibly loss of eyesight. Ingest it and you can sustain fatal injury to the mouth and esophagus. Sulfuric acid’s potent tendency to react with other compounds is one of the reasons that it is used in industrial processes like petroleum refining. Sulfuric acid is also a component of the harsh atmosphere of Venus.
Know what food is the most potent source of sulfuric acid in the body? Oats.
Yes: Oatmeal, oat bran, and foods made from oats (you know what breakfast cereal I’m talking about) are the most potent sources of sulfuric acid in the human diet.
Why is this important? In the transition made by humans from net-alkaline hunter-gatherer diet to net-acid modern overloaded-with-grains diet, oats tip the scales heavily towards a drop in pH, i.e., more acidic.
The more acidic your diet, the more likely it is you develop osteoporosis and other bone diseases, oxalate kidney stones, and possibly other diseases.
Here’s one reference for this effect.
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typo errors alert for:
methionine, glutathione, glutathion-ylate, glutathion-ylation, S-nitroso-glutathione
Aww c'mon Doc!
2 large eggs contain 140 cals and 12g protein = approx 9.6 mEq SAA
A 140 cal serving of plain oatmeal contains just under 5.5g protein = approx 4.5 mEq SSA.
Johnson: "Oats: A grain, which in England is generally given to horses, but in Scotland appears to support the people."
Boswell: "And that is why England is renowed for her horses and Scotland is renowned for her men."
It sounds to me like acid-base issues require an entire separate series of discussions all of their own.
An issue for the future.
(Sulfphur = S) S-nitroso-glutathione inhibits insulin degradation and impedes the insulin degrading enzyme (IDE) doing it's job. However, there is a "weak" acid that can partially annul that effect of S-nitroso-glutathione; that acid is ascorbate (commonly called vitamin C).
Type II diabetics have notably low levels of ascorbate in their blood. There was a lot of 1990s
European research indicating vitamin C gave diabetics better blood sugar control; and some researchers got no beneficial results.
For each 1 mol of Ascorbate it was calculated there was +/- 0.5 mol glutathione increase. The more glutathione free from S-nitroso-glutathione molecule there is more of insulin's tri-chlor-acetic acid (from the insulin A-chain) made soluble.
2007 data after 16 weeks for 43 adults(24 men & 19 women), aged +/- 52 year old, with Type II diabetics of +/- 7.5 years diagnosed as having diabetes who supplemented 1000 mg/day vitamin C (average for both sex):
insulin before = 16.91 +/- 3.1 uU/ml
insulin after = 8.77 +/- 1.3 uU/ml
HbA1c % before = 8.82 +/- 1.3
HbA1c % after = 7.66 +/- 1.3
fasting blood sugar (mg/dl),
before = 169.33 +/-34.03
fasting blood sugar (mg/dl),
after = 144.80 +/-33.44
A seperate comparable group of 41subjects, who supplemented with 500 mg/day vitamin C for 16 weeks, showed no benefit in the same parameters. So insulin, Hb1Ac and fasting blood sugar had no statistically significant improvement with the lower dose.
There is however evidence, from other investigations, that some diabetic individuals who take supplements of vitamin C have their blood sugar actually go up even higher. I suspect this is related to individual genetics; and another indication diabetes is not a uniform disease awaiting one single cure.
Acidity inside the cell is sometimes necessary. At the onset of auto-phagy sulphur (S) keeps metals from reacting dangerously. It temporarily "stashes" them in one of the vacuole compartments inside the cell.
Acidic pH is instigated by the protein Vascular Regulatory Subunit 1 H (V1H; a.k.a. Nef binding protein 1) and is powered by ATP energy. This takes the form of an enzyme called V1H-ATPase; it's action is to lower (acidify) the pH inside the auto-phagy cell.
This function of V1H makes it possible for things to shift around inside that cell and mediate the steps whereby components get "stashed" (endo-cytosis). This extends to the damaged proteins slated for recycling; they get processed in a "safe" compartment inside the cell.
Once the inner endo-some &/or lyso-some compartment pH acidifies to a set ( pre-programmed) low the protease enzymes (protein cleavers) upregulate for action. The di-sulfide (S-S) bonds of damaged proteins cleave and those proteins open up their uniquely convoluted configuration (unfold).
Unfolded proteins are then "digested" and their components recylced, into new and unblemished proteins. It's an economical saving of energy not to have to assemble a new cell and improve the efficiency of an existing cell whose proteins were "wearing" out.
When auto-phagy is done, and new protein(s) made, that protein(s) is sent out into the same cell and the cell pH rises back to normal. Being integral to survival, this (auto-phagy) is not dependant on pH from foods in the diet of a relatively healthy person.
Your information may be very useful for me. Oats consumption is perhaps one of the best natural remedies for eczema. Oats are rich in fiber, fats, saponins, proteins and polysaccharides.
Dr. Bernstein recommends limiting vit c supplements to 250mg/day.
You sir …. are a fear monger, and after this article, I am UNSUBSCRIBING to your blog!
I don't know what happened to you, but you seem to be over time developing paranoia, and now instilling it in your faithful readers …
Maybe you should consult with a chemist before publishing such a reckless article trying to demonize perhaps one of the most balanced foods for people with blood sugar or cholesterol problems.
THIS DOCTOR IS A QUACK PEOPLE!!! Talk to a chemist about what kind of damage oats are doing to your body – not this tinfoil-hat-wearing fraud!!!
Our bodies need to be not to alkaline, and not too acidic … sulfates and sulfuric acid help to counter the effects of alkalinity, and are necessary in moderate amounts in our diets!!!
UNSUBSCRIBED!!!
Your post showed up on my google reader recommended reads. this article sounds so hokey and weird.
I don't know what you learned in physiology class in med school.. or did you pay someone to do your assignments for you back then?
So weird I won't even attempt to refute, there is no head or tail to the amount of wrong in your article. To compare acid in oats with acid in car battery?
Are you intellectually handicapped as you are so unable to make a decent analogous example?
A bit over the top – Oatmeal is loaded with carbs, but many foods contain similar substances that are toxic – our digestive system has evolved to deal with the chemical arms race brought to us by the plant kingdom.
I'm all for reducing carbohydrates but this borders on disinformation..
Almonds contain a bit of cyanide.. etc..
Interference and you may suffer fatal injuries in the mouth and esophagus. Strong tendency of sulfuric acid to react with other compounds is one of the reasons used in industrial processes such as oil refineries.
I have been eating oatmeal/porridge for breakfast with honey and Brazil nuts for three months. My total cholesterol has droppped from 251 to 199, my triglycerides from 305 to 72. My HDL is 58 and my LDL is 127. I don’t know if these are good figures but my doctor was surprised by the drop. The only change in my diet was the oatmeal. I’m Irish and porridge was a traditional breakfast food when people were thinner.
Hi, Dion–While these are great changes, it does not mean that you have fully eliminated, or at least substantially decreased, small LDL. To know, it requires specific measurement.
I’m following a wheat-free diet since reading your book but am still a bit unsure about stopping the oatmeal porridge. If I have a bowl at 8am, I don’t feel hungry until 2pm. Surely this is not representative of a high carb food effect, at least for me?
Sure doesn’t sound like it. You might be among the metabolically “gifted.”
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