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Well, it was many decades prior to this, in 1908, that monosodium glutamate was invented. The inventor was Kikunae Ikeda, a Japanese man who identified the natural flavor enhancing substance of seaweed.

Taking a hint from this substance, they were able to create the man-made additive MSG, and he and a partner went on to form Ajinomoto, which is now the world’s largest producer of MSG (and interestingly also a drug manufacturer). It is 

also found in abundance in 

the white Maggi and 

Indomie seasoning.

Chemically speaking, MSG is approximately 78 percent free glutamic acid, 21 percent sodium, and up to 1 percent contaminants.

It’s a misconception that MSG is a flavor or “meat tenderizer.” In reality, MSG has very little taste at all, yet when you eat MSG, you think the food you’re eating has more protein and tastes better. It does this by tricking your tongue, using a little-known fifth basic taste: umami.

Umami is the taste of glutamate, which is a savory flavor found in many Japanese foods, bacon and also in the toxic food additive MSG. It is because of umami that foods with MSG taste heartier, more robust and generally better to a lot of people than foods without it.

The ingredient didn’t become widespread in the United States until after World War II, when the U.S. military realized Japanese rations were much tastier than the U.S. versions because of MSG.

In 1959, the U.S. Food and Drug Administration labeled MSG as “Generally Recognized as Safe” (GRAS), and it has remained that way ever since. Yet, it was a telling sign when just 10 years later a condition known as “Chinese Restaurant Syndrome” entered the medical literature, describing the numerous side effects, from numbness to heart palpitations, that people experienced after eating MSG.

Today that syndrome is more appropriately called “MSG Symptom Complex,” which the Food and Drug Administration (FDA) identifies as “short-term reactions” to MSG.

Why MSG is so Dangerous?

One of the best overviews of the very real dangers of MSG comes from Dr. Russell Blaylock, a board-certified neurosurgeon and author of “Excitotoxins: The Taste that Kills.” In it he explains that MSG is an excitotoxin, which means it overexcites your cells to the point of damage or death, causing brain damage to varying degrees — and potentially even triggering or worsening learning disabilities, Alzheimer’s disease, Parkinson’s disease, Lou Gehrig’s disease and more.

Part of the problem also is that free glutamic acid is the same neurotransmitter that your brain, nervous system, eyes, pancreas and other organs use to initiate certain processes in your body. Even the FDA states:

“Studies have shown that the body uses glutamate, an amino acid, as a nerve impulse transmitter in the brain and that there are glutamate-responsive tissues in other parts of the body, as well.

Abnormal function of glutamate receptors has been linked with certain neurological diseases, such as Alzheimer’s disease and Huntington’s chorea. Injections of glutamate in laboratory animals have resulted in damage to nerve cells in the brain.”

Although the FDA continues to claim that consuming MSG in food does not cause these ill effects, many other experts say otherwise.

According to Dr. Blaylock, numerous glutamate receptors have been found both within the heart’s electrical conduction system and the heart muscle itself. This can be damaging to your heart, and may even explain the sudden deaths sometimes seen among young athletes.

He says:

“When an excess of food-borne excitotoxins, such as MSG, hydrolyzed protein soy protein isolate and concentrate, natural flavoring, sodium caseinate and aspartate from aspartame, are consumed, these glutamate receptors are over-stimulated, producing cardiac arrhythmias.

When magnesium stores are low, as we see in athletes, the glutamate receptors are so sensitive that even low levels of these excitotoxins can result in cardiac arrhythmias and death.” 

Many other adverse effects have also been linked to regular consumption of MSG, including:

Obesity
Eye damage
Headaches
Fatigue and disorientation
Depression
Cancer
Further, even the FDA admits that “short-term reactions” known as MSG Symptom Complex can occur in certain groups of people, namely those who have eaten “large doses” of MSG or those who have asthma.

According to the FDA, MSG Symptom Complex can involve symptoms such as:

Numbness
Burning sensation
Tingling
Facial pressure or tightness
Chest pain or difficulty breathing
Headache
Nausea
Rapid heartbeat
Drowsiness
Weakness.
Not to say that if taken in very small quantities, it may not bear much health consequence but the amount in which it is consumed in fast food, Indomie and Maggi containing foods these days is far from “small” and with accumulation could come back to haunt us in the future.

A Lot of toothpastes and mouthwashes include flouride in their products and for good reason too. Flouride protects the tooth enamel amongst other effects it has on the dentition. But when used in excess and on constant swallowing could cause serious health  issues. See some of them:
ARTHRITIS

Current evidence strongly indicates that some people diagnosed with “arthritis” are in fact suffering from low-grade fluoride poisoning.

Joint pain and stiffness are well known symptoms of excessive fluoride intake. According to the U.S. Department of Health and Human Services, too much fluoride causes “chronic joint pain” and “arthritic symptoms.” U.S. health authorities have long dismissed the relevance of this by insisting that fluoride only causes arthritic symptoms in patients with advanced forms ofskeletal flourosis, a bone disease caused by fluoride.Modern research clearly shows, however, that fluoride-induced joint pains can occur in theabsence of obvious skeletal fluorosis. This makes fluoride’s effects on joints extremely difficult to differentiate from common forms of arthritis. In fact, research has found that fluoride can be a direct cause ofosteoarthritis, with or without the presence Of classic skeletal floursosis.

In cases where fluoride is the cause of a person’s arthritic problems, reduction in daily fluoride intake for a period of several weeks or months can eliminate the symptoms in the absence of medical treatment. Correct diagnosis is thus critical to effective recovery.

CANCER

According to the National Toxicology Program (NTP), “the preponderance of evidence” from laboratory studies indicates that fluoride is a mutagen(a compound that can cause genetic damage). Achemical that can cause genetic damage is one that can likely cause, or contribute to, the development of cancer.

While the concentrations of fluoride causing genetic damage in laboratory studies are generally far higher than the concentrations found in human blood,there are certain “microenvironments” in the body (e.g., the bones, bladder, kidneys, oral cavity, pineal gland) where cells can be exposed to fluoride levels that are comparable to those causing genetic damage in the laboratory. Moreover, some research has found that cells of primates (including great apes and humans) are more susceptible to fluoride’s mutagenic effects than cells of rodents.

PINEAL GLAND

In the 1990s, a British scientist, Jennifer Luke,discovered that fluoride accumulates to strikingly high levels in the pineal gland.The pineal gland is located between the two hemispheres of the brain and is responsible for the synthesis and secretion of the hormone melatonin. Melatonin maintains the body’s circadian rhythm (sleep-wake cycle), regulates the onset of puberty in females, and helps protect the body from cell damage caused by free radicals.

While it is not yet known if fluoride accumulation affects pineal gland function, preliminary animal experiments found that fluoride reduced melatonin levels and shortened the time to puberty. Based on this and other evidence, theNational Research Councilhas stated that “fluoride is likely to cause decreased melatonin production and to have other effects on normal pineal function, which in turn could contribute to a variety of effects in humans”.

The Brain
A review of brain studies involving the use of fluoride has concluded that one of the adverse effects of fluoride exposure on children is damage to their neurological development.According to the Harvard researchers, children who lived in high-fluoride areas had “significantly lower IQ than those in low fluoride areas,”.Extremely high levels of fluoride are known to cause neurotoxicity in adults, and negative impacts on memory and learning have been reported in rodent studies.

Tea types and components

Tea comes fromCamellia sinensis, an evergreen shrub native to East and South Asia. (“Herbal teas” are made from other plants and are not true tea.) Tea has been consumed for thousands of years in Asia, where it is an important part of many cultures and has long been associated with health benefits. In China and Japan, in particular, its preparation and presentation have been taken to the level of an art form.

Green tea, popular in Asia, is minimally processed—the leaves are steamed, rolled and dried. Black tea is withered, rolled or crushed, and then “fermented” (in this case meaning oxidized, or exposed to oxygen) before being dried, which makes it black and stronger in taste. Oolong tea is partly fermented. White tea is harvested in early spring; the young leaves and silvery white buds are just steamed and dried.

Like coffee, cocoa and many plant foods, tea contains hundreds of biologically active chemicals, notably a wide range of flavonoids and other polyphenols, which can be absorbed and used by the body to varying degrees.

The chemical composition of tea depends on the specific botanical variety, how and where it is grown, and how it is processed. Green tea, for example, is rich in catechins, including the potent antioxidant EGCG. In black tea, the catechins convert into other compounds during fermentation. Oolong tea falls between black and green teas in composition. Various polyphenols have different effects in the body.

Other factors affecting tea’s chemistry include its age and how it’s stored, brewed and served. Longer steeping time results in more polyphenols being released, though steeping for more than three minutes or so usually doesn’t increase these compounds significantly. Decaffeinating tea reduces its catechins. Instant and bottled teas generally have lower levels of polyphenols. Some research suggests that adding milk to tea binds catechins and reduces their effects somewhat. Lemon, in contrast, may enhance the body’s absorption of catechins.

Health Benefits of Green Tea

Following new scientific developments, research into the health effects of green tea has advanced significantly. Studies have shown that green tea is made of several main components that contribute to its character: catechins (texture), caffeine (bitterness), and theanine (flavor), as well as various vitamins and minerals. Present in large quantities of green tea, catechins (including EGCG) are a type of polyphenol that is also a component of red wine. Catechins also give green tea its signature texture, and as a potent antioxidant, hinders dangerous free radicals in the body. Caffeine gives green tea its bitter taste, while increasing alertness, and relieving fatigue. Theanine, an amino acid, gives green tea its taste and acts as a mild relaxant. Theanine helps to relieve the jittery effect that caffeine can sometimes produce in sensitive individuals. This makes it a great alternative to coffee which not only has higher levels of caffeine, but does not contain theanine to regulate the unpleasant physical side effects. These are the main research properties included in green tea. Green tea contains a well-balanced mix of these ingredients.

Health Benefits of White Tea
White Tea is the least oxidized of all types of tea. Because of this and the higher proportion of young bud leaves, white tea is usually very low in caffeine, which makes it a good choice for people who are watching their caffeine intake. Many people believe white tea to be even better for you than green tea because it has been processed less. Research has shown that white tea contains the same free radical fighting catechins as green tea. White teamay help to prevent heart disease, cancers and stroke, as well as helping to treat diabetes. High levels of calcium and fluoride may help maintain healthy teeth, gums and bones. White tea is an excellent addition to your daily routine.

Health Benefits of Oolong Tea
Oolong Teas are unique because they span an oxidation range of 20-80%, where some are closer to green teas, and others are more similar to black teas. Caffeine levels vary accordingly, where greener oolongs will have less caffeine content and darker oolongs will have higher caffeine content. Oolong teas, because they have higher oxidation levels than green tea, will also have lower catechin levels, although catechins are still present. However, although catechins decrease with oxidation, theaflavin and thearubigin levels increase. These polyphenols may help in defending the body against stroke, dementia, heart disease and cancer. In addition to this, oolong teas have long been believed to aid in digestion, so have a cup with or after your next meal.

Health Benefits of Black Tea
Black teas contain the highest levels of caffeine among all types of tea. For someone who is looking for an efficient energy boost, this would be a great choice. However, for caffeine sensitive individuals, consumption of black tea should be moderate. Black tea does contain low levels of catechins, but is noted for having the highest levels of theaflavins and thearubinins. As more research is showing, these compounds may be just as effective as the catechins in green tea in preventing heart disease, stroke and cancer, and lowering cholesterol. So don’t think that that your morning black tea isn’t as healthy as your cup of green tea in the afternoon. You are just consuming a different variety of healthy compounds. Our common Lipton tea falls under this caategory.

Health Benefits of Pu-erh Tea
The unique processing of Pu-erh teas, where the leaves are literally fermented and aged, chemically changes the makeup of the tea. Pu-erh tea has varying, but generally low levels of caffeine. It also contains very high amounts of flavonoids, which are aggressive in lowering LDL cholesterol and lowering blood pressure. Studies have shown that pu-erh has the ability to break up fats, which makes this tea especially effective at aiding digestion after particularly heavy or greasy meals. Traditionally, this type of tea was also believed to aid in weight loss, and is now included in many “slimming” tea formulas. Recent studies have shownthat this type of tea maydecrease body mass and increase metabolism. While it may or may not aid in maintaining a healthy weight, the other benefits to the heart and body are important enough to consider trying this unique tea.

Health Benefits of Herbal Tea
Herbal “teas” or tisanes are not true teas, because they do not derive from the Camellia sinensis plant, however these tisanes have some virtues of their own. Most notably, these infusions do not contain caffeine, which makes them acceptable for young children, the elderly or for evening tea drinking. A specific example, rooibos, a red bush from South Africa, has high levels of antioxidants and vitamin C, as well as being caffeine free. Lavender has been used for generations to promote relaxation and to calm the mind and body. Chamomile, while also having strong calming powers, has been used as a natural pain reliever when prepared in strong infusions. Peppermint is used by many traditions, especially in Moroccan culture, as a tea to help aid in digestion and to clear the sinuses. These herbs, while not having the super powers of the Camellia sinensis plant should not be overlooked, as they do have their own more subtle benefits and can be enjoyed by anyone at any time of the day.

In Summary:

*Tea drinking appears to lower the risk for heart disease and stroke.
*Natural compounds called polyphenols in green tea might protect against several cancers, including those of the prostate, GI tract, lungs, breast, and skin.
*Caffeine and antioxidants called catechins found in green, oolong, and white teas may increase metabolism and promote weight loss.
*Tea polyphenols are thought to strengthen bones and protect against fractures.
*People who drink tea could see improvements in mood, concentration, and performance.

Unless it has been decaffeinated, tea averages about 40 milligrams of caffeine per six-ounce cup (versus 100 milligrams in coffee, on average), depending on the type, brewing time, and other factors. Black tea tends to have more caffeine than green.
There doesn’t seem to be a downside to tea,” says American Dietetic Association spokeswoman Katherine Tallmadge, MA, RD, LD. “I think it’s a great alternative to coffee drinking. First, tea has less caffeine. It’s pretty well established that the compounds in tea – their flavonoids – are good for the heart and may reduce cancer.

Soybean: A Review on Health Effects of Soy bean Consumption.

The isoflavone, protein quality, high unsaturated fat content e.t.c of soybean has been beaten and over emphasized. We forget that there is a bad side of every good thing, no matter how small. Most times we may not know where our problems come from and we point limited resources in the wrong direction. Here’s wt I found tho.

1.) Unfermented soybeans contain large quantities of natural toxins (antinutrients) e.g trypsin inhibitors dt could reduce protein digestion, cause cancer and produce gastric distress.

2.) Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together which could be fatal.

3.) Soy also contains goitrogens- substances that depress thyroid function.

4.) soybeans are high in phytic acid. This can block the uptake of essential minerals such as calcium, magnesium, copper, iron esp. Zinc in d intestinal tract.

5.) The production of soy oil is highly processed, denatured and also contributes to the formation of free radicals

Just as the body needs fuel, so does the brain. You probably already know that a diet based on fruits, vegetables, whole grains, “healthy” fats (such as olive oil, nuts, fish) and lean protein will provide lots of health benefits, but such a diet can also improve memory. But for brain health, it’s not just what you eat—it’s also what you don’t eat. The following nutritional tips will help boost your brainpower and reduce your risk of dementia:

1.) Get your omega-3s. More and more evidence indicates that omega-3 fatty acids are particularly beneficial for brain health. Fish is a particularly rich source of omega-3, especially cold water “fatty fish” such as salmon, tuna, halibut, trout, mackerel, sardines, and herring. In addition to boosting brainpower, eating fish may also lower your risk of developing Alzheimer’s disease. If you’re not a fan of seafood, consider non-fish sources of omega-3s such as walnuts, cashew nuts, kidney beans and spinach, and soybeans.

2.) Limit calories and saturated fat. Research shows that diets high in saturated fat (from sources such as red meat, whole milk, butter, cheese, cream, and ice cream) increase your risk of dementia and impair concentration and memory. Eating too many calories in later life can also increase your risk of cognitive impairment. 

3.) Eat more fruit and vegetables. Veggies are packed with antioxidants, substances that protect your brain cells from damage. Colorful fruits and vegetables are particularly good antioxidant “superfood” sources. Try leafy green vegetables such as spinach,lettuce and fruit.

4.) Drink green tea. Green tea contains polyphenols, powerful antioxidants that protect against free radicals that can damage brain cells. Among many other benefits, regular consumption of green tea may enhance memory and mental alertness and slow brain aging.

5.) Drink wine (or grape juice) in moderation. Keeping your alcohol consumption in check is key, since alcohol kills brain cells. But in moderation (around 1 glass a day for women; 2 for men), alcohol may actually improve memory and cognition. Red wine appears to be the best option, as it is rich in resveratrol, a flavonoid that boosts blood flow in the brain and reduces the risk of Alzheimer’s disease. Other resveratrol-packed options include grape juice, cranberry juice, fresh grapes and berries, and peanuts.

For mental energy, choose complex carbohydrates:
Your brain needs fuel to perform at its best. When you need to be at the top of your mental game, carbohydrates can keep you going. But the type of carbs you choose makes all the difference. Carbohydrates fuel your brain, but simple carbs (sugar, white bread, refined grains) give a quick boost followed by an equally rapid crash. There is also evidence to suggest that diets high in simple carbs can greatly increase the risk for cognitive impairment in older adults. For healthy energy that lasts, choose complex carbohydrates such as whole-wheat bread, brown rice, oatmeal, high-fiber cereal, lentils, and whole beans. Avoid processed foods and limit starches (potato, pasta, rice) to no more than one quarter of your plate.
Other fruits that Enhance Cognitive Function and Memory Include:
*Avocado – Avocados are a source of monounsaturated fats, omega 3, and omega 6 fatty acids. These increase blood flow to the brain, lower cholesterol, and aid in the absorption of antioxidants. Avocados also come with many antioxidants of their own, including vitamin E, which protect the body and the brain from free radical damage. They are also a good source of potassium and vitamin K—both protect the brain from the risk of stroke.

*Coconut Oil – Coconut oil contains medium chain triglycerides that the body uses for energy, leaving glucose for the brain. It also seems to have a beneficial effect on blood sugar, blood pressure, and cholesterol. Anything that benefits the heart and circulation also benefits the brain. Coconut oil acts as an anti-inflammatory as well and has been linked to helping prevent Alzheimer’s and dementia.

*Beans and Legumes – Beans and legumes are excellent sources of complex carbohydrates. Beans and legumes are also rich in folate—a B vitamin critical to brain function—and essential omega fatty acids.

*Dark Chocolate – The flavonols in chocolate improve blood vessel function, which in turn improves cognitive function and memory. Chocolate also improves mood, can ease pain, and is full of antioxidants.

*Nuts – Nuts, especially walnuts and almonds, are extremely good for the brain and nervous system. They are great sources of omega 3 and omega 6 fatty acids, vitamin B6, and vitamin E. Vitamin E has been shown to prevent many forms of dementia by protecting the brain from free radicals, and it improves brain power. 

*Tomatoes – Tomatoes contain lycopene, a very powerful antioxidant that combats dementia and may improve mood balance too just like watermelons.

NOTE: No diet therapy takes fulll effect within the snap of your fingers but it’s effects are longer lasting than drugs. Be patient and over time you’d notice a tremendous improvement in your memory holding capacity. Cheers.

Avocado with black pepper, olive oil, soy sauce and Lemon juice- leave in the fridge over night and eat the next day.. thank me later *wink*..Heart healthy and detoxifying as well.

Aerobic exercise also known as cardio is physical exercise of low to high intensity that depends primarily on the aerobic energy generating process. Examples include jogging, medium to long distance running, swimming, cycling and walking. Aerobic exercise places demands on the heart, thereby keeping it in shape..and trust me, u want a fit heart.
Benefits of Jogging include:
1.) Regular aerobic exercise improves your cardiovascular fitness by increasing your capacity to use oxygen. It does so by increasing the hearts capacity to send blood (hence oxygen) to the muscles.

2.) Reduced risk of certain health problems: Regular aerobic exercise has been shown to reduce the risk of heart disease, hypertension, type 2 diabetes, colon cancer and breast cancer. It also improves lipid profile by reducing the levels of LDL-cholesterol and increasing HDL-cholesterol. It does a lot to reduce anxiety, stress, depression and instills a general sense of well being. Regular aerobic exercise have been shown to ensure longevity.

3.) Weight control: Regular sessions of 30-60 minutes of low to moderate intensity aerobic exercise (at about 55 to 70 percent of maximum heart rate), if done correctly, can be an important part Of a weight loss or weight management programme that is also mindful of energy (calories) consumed as food.

4.) Improved bone and muscle health: studies have shown that risk of osteoporosis can be reduced by regular weight bearing aerobic exercise such as brisk walking. By stimulating the growth of tiny blood vessels in the muscle tissues, aerobic exercise has also been shown to lessen pain experienced by ppl who have fibromyalgia or chronic lower back pain as the oxygen supply to the muscles is improved and waste products are removed more efficiently.

5.) Social Benefits: Wether you walk with a friend, play tennis with a co-worker, or form a cycling team, exercising with friends can be the most effective way of ensuring that you do it regularly. The feeling of fitness and general well-being associated with aerobics also boosts self confidence and generally improves mood and disposition.

6.) Aerobic exercise is also the only form of exercise that ensures uniform weight loss through out the body!..hard to reach fat is gotten to and all through the body, fat is burned at the same time. This could be attributed to the increase in metabolism that is attributable to cardio exercise.
As with any form of exercise, be aware of over exercising either by doing it too hard, too often or for too long. This approach can lead to injury and an abandonment of the fitness programme. Remember to build up gradually from your current activity level and not to progress too rapidly.
If you are new to regular aerobic exercise, several weeks of low to moderate intensity aerobic exercise is usually advised before introducing more vigorous aerobic exercise sessions.

Remember to take lots of water as lots of body moisture is lost through sweat and urine during exercise.

For more sustainable results, it is advisable to engage in aerobics for at least 3 times a week, starting from 30 minutes for two weeks, to build endurance and building up to ensure moderate exertion. So get on the road boys and girls and stay FIT!

A research carried out in Nigeria by scientists from the University of Edinburgh, England, revealed that one in every four Nigerian is at risk of being diagnosed with high blood pressure.
High blood pressure – also known as hypertension – which can cause stroke, heart disease and kidney disease, is twice as high in Nigeria compared with other East African countries and very few are aware that they have the condition.
The study also revealed that the figure will sharply rise as more Nigerians continue to live like westerners lives until drastic measures are put in place.

There were more than 20 million cases of hypertension in Nigeria in 2010, affecting one-in-three men and one-in-four women and researchers predict a rise in figure to 39 million cases by 2030.

Their findings have been published in the “Journal of Hypertension” and it is the first up-to-date nationwide estimate showing how hypertension affects Nigerians at an alarming rate.

1.) Carbohydrates from the okra plant can improve the quality of food products such as butter, mayonnaise, yoghurt and fruit drinks. Katerina Alba from the University of Huddersfield is investigating the potential of carbohydrates extracted from the pods of the okra plant. She posits that it could improve the quality of the product- it’s consistency, texture and shelf life.

2.) They have been found out to be a source of hydrocolloids. These help in absorption of fluids and healing necrotic, sloughy, granulating and epithelializing wounds through this medium.

3.) A study published in 2011 in the ISRN Pharmaceuticals shows that okra can be used effectively in managing and stabilizing blood glucose. The researchers noted that okra is a rich source of dietary fiber and has been traditionally used to manage diabetes. Note that this doesnt mean okro is a cure for diabetes.

4.) May Help Lower Cholesterol: A study published in the Journal of the Federation of American Societes for Experimental Biology found our that okra extracts may lower cholesterol levels. The okra interfered with cholesterol absorption and production.

5.) Good source of Antioxidants: These prove important for preventing heart disease, cancer and premature aging. Okra contains some including catechin, epicatechin, procyanidin, quercetin and rutin.

6.) Combats Gastritis: Inflammation of the stomach linings are effectively reduced by okra. Polysaccharides in okra appear to inhibit the adhesion od Helicobacter pylori, an inflammatory bacteria known to cause gastritis to the stomach linings.

7. A cup of okro (100g) would help supply about 15% of a woman’s daily need of folate. Folate (vit B9) helps to reduce the risk of neural tube defects in infants.

A concerns arose which is that;
*When consumed with metformin, the effect of metformin (a medication used to manage blood sugar) was almost cancelled all out. Therefore, if metformin is taken with okra, the blood sugar creeps up.

John Harvey Kellogg was a practicing physician, a celebrated surgeon, a successful entrepreneur, an author, a man of strong principles, and one of the most accomplished health reformers of his time.
Now, Kellogg was obsessed with chastity and constipation. True to his principle, he never made love to his wife. To remedy masturbation, he advocated circumcision without anesthetic for boys and mutilation of the clitoris with carbonic acid for girls. He blamedd constipation for “nymphomaniaa” in girls and lust in boys, because “impacted stools inside ones rectum were stimulating the prostate gland and vagina in girls into sexual proclivity”.
His prescription was a coarse vegetarian diet, one to three ounces of bran daily and paraffin oil with every meal. As any nutritionist would tell you, the decline of libido, functional impotence and infertility are among the very first symptoms of chronic protein deficiency common among vegetarians. For similar reasons, monks and nuns use this to suppress sexual desire.
The rational behind paraffin oil was different. Because all that fiber in the Kelloggs diet caused large stools and hemorrhoidal disease, the oil served as a laxative stimulant and lubricant to ease of straining, anal lacerations and pain. As with any drug, you gain some, you loose some more; Constant anal leakage was one of paraffin oils immediate side effects, more serious, it was washing out already meagre fat soluble vitamins, Vitamins A, D, E and K from the intestines which caused blindness, infertility, birth defects, immune disorders, diabetes, cancer, osteomalacia (soft bones) and hemophilia (inability of blood to clot).
So if you are going for fertility and virility, I suggest you cut down on the Kelloggs Corn Flakes and associated cereals, because his original recipe is still in use (Hence the name), all that changed is the addition of sugar and flavors.
I never knew it, but it seems Soy does same harm. I’d look into that and bring a verified confirmation accross soon. Thank you