Dr.V.M.Palaniappan, Ph.D.

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With best wishes and thanks,
Dr. Palani, Ph.D.




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Wednesday, February 5, 2014

CONTINUED OVER-COSUMPTION OF CERTAIN CHOCOLATE TYPES MAY INCREASE TYPE-2 DIABETES IN THE LONG RUN





CONTINUED OVER-CONSUMPTION OF CERTAIN CHOCOLATE TYPES MAY INCREASE TYPE-2 DIABETES IN THE LONG RUN
(© 28 Januray 2014: Dr.V.M.Palaniappan,Ph.D.)

 The current hot news in the healthcare industry appears to be related to the consumption of chocolates for the prevention of type-2 diabetes.

I read this news for the first time in the Malaysian Tamil Newspaper “Nanban(Wed., 22 January 2014, p.16).

When I keyed in “Chocolate prevents diabetes” in the Google search engine, I could see numerous publications carrying the story. You can try clicking the following sources:



They have nice news, most of them research-based, and hence, mostly acceptable.

Several researchers have highlighted the positive benefits DARK chocolates (and probably some others as well) offer. 

Well, I don’t doubt all these.

However, what I have found in my observation appears to be exactly opposite to this finding.

I should admit straight away that I did not distinguish the differences between the chocolate types. That could have been due to my failure to explore the composition of the chocolates.

Let me explain the science of the matter here:

To start with, I have already established very well that it is CALCIUM (in excess) that paves a way for the INITIATION of Type-2 Diabetes in people.

I have explained as how this happens in my book “Diabetes: Causes, Cure and Prevention(that came out in 2012), and also in my recent book that is awaiting its launching, entitled “ALL ABOUT OBESITY, IN A NUTSHELL” (Nov., 2013).

To create some amount of analytical thinking in your mind, let me highlight just one point, and that will initiate your thinking process:

White sugar comes from sugarcane plant.

Some sugarcane plants raised in a certain kind of soil tastes very sweet, whereas those raised in some other land tastes bland, and yields very little sugar.

Have you ever contemplated over the possible causes for this difference?

Well, the soil that is rich in CALCIUM will make the sugar cane much sweeter.

That which grows on soil very poor in its calcium content will have less sugar in the plant.

In other words, if you added calcium to the soil, even the bland sugar cane would become much richer in its sugar content.

This proves the point that the sugarcanes do NOT derive their sugar content from the SUGAR FERTILIZER – the farmer does NOT add sugar as fertilizer*.

(*Drinking blood will NOT become blood directly in us.)

Likewise, when we consume FAR TOO MUCH of sugar, we’ll NOT get Type-2 diabetes!  (The sugar, if left unutilised, will only keep floating in the blood for a while, until it is eliminated from the body, through urination)

THE TYPE-2 DIABETES DEVELOPS ONLY WHEN A PERSON CONSUMES EXCESSIVE CALCIUM , and when it ACCUMULATES WITHIN HIS BODY.

The beta cells in the pancreas react to the excessive calcium.

Once the beta cells in the pancreas REDUCE insulin production, ONLY THEN, the sugar that is ORALLY CONSUMED remains in the blood serum in an UNDIGESTED and/ or UNUTILISED form, thus giving rise to HIGHER SUGAR LEVELS when the serum is tested.

******

REDUCING SUGAR CONSUMPTION will NOT cure him at all!

However, excellent curative results can be had only:

1.   IF THE FREE CALCIUM IN THE BODY FLUIDS IS ELIMINATED, and

2.  IF FRESH INTAKE OF CALCIUM IF AVOIDED.

****************
THE ABOVE BEING THE CASE, LET US EVALUATE THE CONTENTS IN CHOCOLATES and their effects:

Chocolates are said to contain OXALATES, and these can form stones in kidneys, etc.

Schroder, Theresa; Vanhanen, Leo; Savage, Geoffrey P. (2011). "Oxalate content in commercially produced cocoa and dark chocolate". Journal of Food Composition and Analysis 24(7): 916. doi:10.1016/j.jfca.2011.03.008;  IN: http://en.wikipedia.org/wiki/Chocolate#cite_note-89.

 Y. Ogawa, S. Takahashi, R. Kitagawa (1984). "Oxalate content in common foods". Acta Urologica Japoinica 30 (3): 305–310. In: http://en.wikipedia.org/wiki/Chocolate#cite_note-89

I have repeatedly observed outgrowth of several polyp-like dark-coloured cylindrical skin structures, measuring about 3 or 4 mm, around the neck area in people who consume chocolate on a daily basis.

Chocolates can give rise to OSTEOPOROSIS in elderly people. (Hodgson, J.; Devine, A.; Burke, V.; Dick, I.; Prince, R. (2008). "Chocolate consumption and bone density in older women". The American journal of clinical nutrition 87 (1): 175–180.PMID 18175753. edit. In: http:// en.wikipedia.org/ wiki/ Chocolate#cite_note-94). 

I have explained the science of this, as why and how the osteoporosis happens, vividly in my book “Menses, Meopause, and Osteoporosis (Palaniappan,V.M., 2013).

As per my finding, excessive calcium in a person induces osteoporosis, in order to keep the bones in their right composition and density.

The extra bone grown that forms SPUR in many people stands as proof for my statement.

In the process of manufacturing chocolates, they are often added with MILK, which further enriches the chocolates with calcium.

The chocolate itself is said to contain only 1% of calcium (and the magnesium is about 10 times more!) (https://www.google.com/#q=calcium+in+chocolate)

The oxalates and magnesium present in the chocolate may suppress the absorption potentials of calcium.

Nevertheless, the excess calcium present in the added milk may become available for absorption by the intestine.

 *********
Based on the above details, the chemical constituents of the chocolates themselves may NOT contribute for the accumulation of excessive calcium within the body.

It is something else that tends to damage the body!

**********
Nearly ALL foods contain calcium, but to varying amounts.

However, most of the calcium that are present in the consumed food items does not get absorbed by the body.

Calcium that is already present in a soluble-state in the foods and drinks we consume may get absorbed directly and easily.

Some 80% of the calcium that is present in, especially the vegetable matter, does NOT get absorbed.

SUCH UNABSORBED CALCIUM FORMS PART OF THE UNDIGESTED MATTER, AND GOES OUT OF THE BODY IN THE FORM OF FAECES.

If all the calcium from all of the food we eat gets absorbed, then, we’ll be in great danger of developing stone diseases, heart blockages, type-2 diabetes to an uncontrollable level, different kinds of cancers, and the like.

In order to protect us from such a misery, our brain regulates the absorption of calcium in the intestine itself. 

That is why some 80% of the calcium from the ingested foods gets eliminated.

********************
Now, let us find the link that exists between consumption of chocolates and excessive calcium absorption:

The 80% calcium present in the faeces keeps it in an alkaline state. That helps the faeces to remain solid in cylindrical shape.

When the faecal matter is defecated in a solid and shapely form, the unabsorbed calcium gets discarded easily.

Excessive HIGH FIBRE contents in certain foods would soften the faeces, and some of them make the faeces shapeless and SLIMY – somewhat watery.

When the faeces turns slimy, BACTERIA begin to grow there luxuriously.

This bacteria turn the faeces in to an ACID state.

When acidified, the hither-to locked-up, unavailable calcium gets released for easy absorption.

The glandular cells, called Adenomatous cells, absorb all these calcium.

Most of the calcium thus absorbed  gets passed on into the body fluids (mostly through the lymph fluid), while some of it tends to stay within the cells that are present near to the colo-rectal region of the large intestine, which, on repeated accumulation, may give rise to COLON CANCER.

All the calcium that has entered into the body fluids would either get fixed as part of bone – if there happens to be enough Vitamin-D (i.e., if the person exposes his body to sunshine), or may remain as FREE calcium (in the absence of vitamin-D).

It is this FREE CALCIUM (that behaves similar to the sugar substance), that would induce the pancreas to react - REDUCE the insulin production proportionately.

Upon this, we get Type-2 Diabetes.

Thus, regular consumption of plenty of certain* chocolates tend to induce the development of Type-2 diabetes.

(* Further and intense research will have to be done to find which particular kind of chocolate, and at what quantity of its consumption will form the risk factor for the development of type-2 diabetes.)

********
I gathered the following interesting information:

“FIBRE CONTENT in Cocoa Powder & Dark Chocolate33g (133% DV) per 100 grams2g (7% DV) per tbsp (5 grams)” 

This fibre content is considered very HIGH.

Read more at http://www.healthaliciousness.com/articles/foods-high-in-dietary-fiber.php#b6m5q7ebJGCPEvR4.99. 

*************

If so, how did the researchers get the result that chocolates have a tendency to reduce type-2 diabetes?

Well, the following explanation may help us to understand the phenomenon to some extent:

*********
When one develops severe constipation, call it “Acute Constipation” for a prolonged period (I don’t call it chronic constipation, as has been misunderstood by many),  the glandular cells (Adenoma) in the lining of the colo-rectal area oozes out water.

That water turns the faeces SLIMY.

We know that the slimy faeces that turns acidic would release the ‘locked-up’ calcium for absorption.

When that happens, we also know that such increased calcium absorption would increase the blood sugar level (see description above).

if and when a person eats (smaller quantity of the) chocolate, it would just SOFTEN the hard faeces, and that enhances easier defecation.

When faeces is removed from the colo-rectal region (without becoming slimy or acidic), the ‘extra’ calcium will NOT get absorbed.

As a result, the serum sugar level either would stay as it was before, or can even get reduced a bit.

Such short-term results may give the false impression that eating chocolate reduces the serum sugar level.

The problem would arise only if the faeces turns, not just soft, but SLIMY, for soft faeces would still remain alkaline, but, it is the slimy nature that turns the faeces acidic to the extent of releasing the unabsorbed calcium from the faecal matter.

**********
I have often noticed, clinically, that the serum glucose level increases and worsens the diabetic status in people who consume plenty of assorted* chocolates, daily!
(* As said earlier, I did not record the kind of chocolate that was consumed by these people.
Therefore, as it is, it appears that there is a need to differentiate between chocolates and re-conduct similar observation to confirm my findings.

Whatever, when you eat some chocolates the next time, just check to see if you are defecating SLIMY faeces the next morning.  If yes, you may want to evaluate the suitability that chocolate for you.)
So, friends, I think, it is important to remember what I  used to say:

WHATEVER YOU HEAR, FROM WHOM SOEVER IT MAY BE,

EVALUATE THE TRUTH IN IT, BEFORE ACCEPTING IT.

(Warning:  The purpose of all my discussions in my blog is meant to provoke the thinking habit in people, and is NOT at all prejudiced in any manner whatsoever.

Often, my findings, even if they appear to be logical, may require further and intense research before they can be considered as conclusive.

Further, the readers of my articles should not apply or practice any of my suggestions given in any of my articles in this Blog, without the prior approval of your regular Registered Medical Practitioner.

It would be better for you to wait until the World Health Organisation approves all my findings – which may happen soon.)  

With best wishes,
Dr. Palani, Ph.D.