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The Highway of Life: Your Digestive Tract (Good Gut Health)

The Highway of Life: Your Digestive Tract (Good Gut Health)

Good gut health one of the keys to win the war on cancer

The right type of water you are drinking plays a huge roll in digestion and overall daily cleansing of your body, it has to have the structure and it needs to have active hydrogen in it, a very powerful antioxidant to help the body to naturalize free radicals daily, here is a short video showing you how toxic the water is you and your family are drinking

Your digestive tract is your Highway of Life. If you don’t understand how to drive on this highway, you may have a fatal crash or at least a long, bumpy, painful ride. So, put yourself in the driver’s seat and get ready to learn where the bulk of your immune system lives and where the fate of your health resides.

How a Healthy Immune System Detects Cancer Cells

Teaching Your Immune System to Recognize Cancer and Eliminate it – Dr. Rashid Buttar

Two of the most important things you need to know to have a healthy gut in order to prevent diseases like cancer.

1.Change the type of water your family is drinking to Electrolyzed reduced water Free Ebook your drinking water is toxic to your body
2.You have to feed your gut fresh live probiotic and digestive enzymes with homemade organic kefir, kombucha, cultured fermented vegetables daily, if we want to win the war on cancer the public needs to educate themselves on how important good gut health is, your doctors do not want you to know about this.

Digestion is a Physical and Chemical Process

The digestive tract is 25 to 30 feet long and will process 60,000 to 100,000 pounds of food during your lifetime!

The four primary functions of the digestive tract include:
1. Secretion: Producing digestive enzymes and preparing food for absorption.
2. Motor/Peristaltic Movement: Transporting food through the digestive system from the front door to the back door.
3. Absorption: Assimilation of nutrients released through digestion.
4. Elimination: Disposal of toxic waste products.

Before explaining your amazing digestive tract, I would like to say it is not how much you eat that matters, but what you eat. And not just what you eat, but what you digest, it is not about consumption it is all about absorption.

Most people have a congested, toxic digestive tract lined with a thick mucoprotein, which makes it incapable of properly breaking down foodstuffs.

Your gut is unhealthy over ran by bad gut bacteria due to the western diet, and all the environment toxins you are consuming daily, you have to have a way detoxify yourself each and every day with the right type of structured water check this short video out

In fact, most people digest only 20% of their food.

However, with gentle daily cleansing, a whole plant-based diet, and structured water , digestion is increased to 80% or more. This is because of the improved digestive capabilities and restored immune system through the proper assimilation of nutrients and the elimination of toxic waste.

Just the sight, smell, or thought of food can trigger the release of digestive juices − the initial phase of digestion. Saliva from the sublingual and sub-maxillary glands is produced in the mouth and contain ptyalin, which changes some of the food starches into sugar.

Do not make the mistake that many people make…

The selection of fresh, raw, whole food is the most important factor. The next factor is do not drink any fluids when you are eating a main meal. By doing this you will disrupted the digestive juices from doing their job, you will not absorb the majority of your nutrients. Here is a great tip to help increase your absorption of nutrients. A half hour before you eat have a big glass of electrolyzed reduced water from an Enagic electrolysis device wait 30 min after you have eaten then start drinking your re-structured water(electrolyzed reduced water).

Where Does Digestion Start? Or Better Yet, When?

There are six salivary glands, three on each side of the face. Salivary secretion is normally a reflex of psychic and physical stimuli. The enzyme in saliva is called ptyalin and is an amylase, which acts on starch. It also helps trigger gastric juices and makes the passage of food through the esophagus (throat) smoother.

Ingested food is broken into small particles by the teeth. The more you chew your food, the smaller the particles; the smaller the particles, the easier it is for enzymes to release the trapped nutrients. Before swallowing, chew your food thoroughly or digestion becomes incomplete before you’ve even started.

There is a saying that I live by, “To live Healthy to 100… Drink your solids and chew your liquids.”

The next process is swallowing your food. The food you’re swallowing is called a bolus because of its ball-like shape. As the tongue pushes the bolus back into the throat, you stop breathing. The epiglottis – otherwise known as the “trap door” – automatically closes the larynx, a funnel-shaped structure leading to the esophagus. The esophagus is the passageway to the stomach. When the esophagus is empty, it is flattened from front to back. It is 10 inches long and attaches the pharynx to the stomach.

The esophagus, like the rest of the digestive tract, has layers of circular and vertical muscles that produce a squeezing, rippling action called peristalsis. Peristalsis is similar to the movement of a snake. Food takes 10 seconds to go from the throat to the stomach. Have you noticed you can swallow food, and minutes later have or feel like you could have a bowel movement? This is called the ripple effect and is normal in babies and adults who have healthy digestive tracts.

The stomach is a pear-shaped elastic bag that can hold up to 2.5 liters/quarts of food when moderately filled, but it can hold 5 liters/quarts when full. You must avoid overloading the stomach; this is a silent killer for most of the population. Honey, are you full yet?!

The Role of the Stomach in Digestion

The stomach has two main purposes: storage and preliminary digestion. Food remains in the stomach for 2 to 4 hours, but very little nutrient absorption takes place in the stomach. The digestive liquids in the stomach, the chemical part of digestion are hydrochloric acid, pepsin, and renin. The bolus is then broken down by a chemical and physical action like that of a washing machine.

The physical action created by the stomach is created by the musculature called ruggae. The ruggae contract the bolus (swallowed food) down into what we call chyme (liquid found in the stomach). These digestive liquids help to break the food down into small components, which neutralize the salivary juices and kill most harmful bacteria and parasites.

A healthy stomach is like a guard dog against unwelcome parasitic invaders. The stomach has 3 layers of muscles contracting in different directions, which also aids the breaking down of the bolus.
Note: We take in parasites each and everyday, whether or not they set up home will depend on whether you vibrate and live at their level.

Carbohydrates will leave the stomach in less time than proteins or fats because these substances are harder to digest.
Traveling Through the Intestines

This is why it is so important to change the type of water you are drinking to electrolyzed reduced water, you see all those bottle water, filtered tap water, RO water, and those so called healthy health food stores alkaline water are all toxic to the body, they all have man made minerals added to the water to make it alkaline, guys your body is not stupide, it will only absorb the natural minerals from your ground water that also has trace minerals, your body needs a bank account of these alkaline minerals to help with this next step (bicarbonates).. Check out this video that shows not all alkaline waters are the same

As food leaves the stomach it reaches the pyloric sphincter muscle valve. This muscle regulates the flow of chyme into the duodenum allowing in only small amounts of food at a time. The length from the pyloric sphincter to the anus is 6 times longer than its owner (approximately 30 feet long). The horseshoe duodenum makes up the first 10 inches of the small intestine.

There are 3 parts to the small intestine: The duodenum, jejunum and the ileum. The length of the small intestine is 23 feet (7 meters) in length. It begins at the pyloric sphincter, which is at the bottom of the stomach and ends at the Ileocecal valve, the beginning of the large intestine.

The diameter of the small intestine at the pyloric sphincter is 1-3/8 inches (or 4 centimeters) and 1 inch (or 2.5 centimeters) at the Ileocecal valve.

Food is mixed with an alkaline solution in the mouth, becomes acid in the stomach and then alkaline in the small intestine and slightly acidic in the colon. The chyme entering the duodenum is full of hydrochloric acid, which is neutralized by alkaline digestive liquids. The hormone secretion is released by the duodenum and jejunum due to the stimulation of hydrochloric acid. This secretion helps to release the flow of bile and pancreatic liquids, which in turn further the breakdown of chyme, preparing it for absorption into the lymphatic system and portal vein.

Pancreatic liquids coming from the pancreas are protease for proteins, lipase for fats and amylase for starches. Bile is produced by the liver, stored in the gall bladder, and dumped into the small intestine for the breakdown of fats. Bile prepares the fats, so that the enzyme lipase can complete its digestion. Trypsin completes the digestion of proteins, and amylopsin completes the digestion of starches in the small intestine.

The small intestine has hair-like tentacles (villi), which stick out of the intestinal wall. These hair-like tentacles (similar to the shag in a shag carpet) are responsible for the movements and the absorption of the smaller food particles and nutrients.

For every square inch of intestinal wall, there are 3,500 villi. An improper diet can destroy these hair-like structures, which therefore destroys the potential for nutrient absorption. This is serious as it can lead to premature aging and death.

Substances Harmful to Your Intestinal Villi
• Chemicals
• Additives
• Hot Drinks
• Fatty Foods
• Fried Food
• Starches
• Sugar
• Processed & GMO Foods
• Pharmaceutical Drugs
• Antibiotics
• Vaccinations
• Alcohol

These substances are all destructive to villi. Destruction of villi can lead to major intestinal complications.

The peristaltic action is the alternate contraction and relaxation of the intestinal muscle tissue. This action breaks up and transports food and occurs every 2 to 3 seconds in the small intestine, but slows down as we get closer to the Ileocecal valve, which is the one-way door to the large intestine.

The villi separate, categorize, and distribute the nutrients. The lymphatic system carries the fat away from the digestive system and the blood vessels transport digestive protein and carbohydrates to the liver. The leftover acid residue spills over into the large intestine, aiding in the prevention of putrefactive bacteria.

After digestion is complete in the small intestine, the digested food moves through the one-way Ileocecal valve at the beginning of the large intestine. This valve helps to prevent a back-up of bad bacteria, parasites, and putrefactive material from entering the ileum.

The cecum is 2-1/8 inches (6 cm) in length and 3 inches (7 ½ cm) wide. The cecum is very tenacious; the toughest part of the colon. This is a major breeding ground for parasites. The length of the large intestine is 5-7 feet long.

The Role of Your Large Intestine in Digestion

The main function of the large intestine is the formation and excretion of feces from the body. There are two parts to the large intestine – the right and left half.

The right half: includes the cecum, ascending colon, and half way across the transverse part of the colon. It’s concerned with the completion of digestion and absorption of food.

The left half: includes the left side of the transverse colon, descending colon, sigmoid colon, and rectum. It’s responsible for storage and excretion of the intestinal debris.

The undigested food that may escape through the Ileocecal valve is broken down in the ascending and right side of the transverse colon. Water is readily absorbed by the colon, which is excreted 20 minutes later by the kidneys. As the debris reaches the mid-way point of the transverse, it loses its fluid-like consistency and turns into a semi mush-like substance.

The ascending colon is approximately 8 inches (or 20 centimeters) in length and it precedes the cecum. It passes in front of the right kidney and below the liver and gallbladder, where it becomes the hepatic flexure, which turns into the transverse colon running across the abdomen, from right to left under the stomach.

When you see someone with a spare tire, beer belly, or “the roll” − it is mainly the transverse colon falling down and out, just like your energy and your health.

The transverse colon is approximately 20 inches (or 40 to 50 cm) long and runs to the splenic flexure. When the debris reaches the splenic flexure it is a semi-solid. At the splenic flexure the colon makes a right angle going downward towards the left hip. When food reaches the halfway point of the descending colon, which is in line with your belly button, it is in a solid state in front of the left kidney.

The descending colon is approximately 10 to 12 inches (25 to 30 cm) in length. From the descending colon, the debris enters the sigmoid, which is approximately 16 inches (40 cm) long. The sigmoid is horseshoe in shape, making a right turn into the groin region. From the sigmoid the debris enters the rectum, which is approximately 4 to 5 inches (10 to 12 cm) in length.

The diameter of the rectum, when empty, is 2 inches (5 cm). When full, its diameter is 3 to 4 inches (7.5 to 10 cm). There are two sphincters in the rectum; these are the internal and external sphincters. These sphincters control the outlet and inlet of the anal canal. The internal sphincter, you do not control, it is involuntary and the external is voluntary, which you do control.
The feces are made up of waste from the blood, mucus, epithelium tissue, bacteria, and undigested residue of food.
Colon Function and Digestion

The colon is an endocrine organ; it directly influences the activity of the pancreas and other digestive organs. Gentle daily cleansing establishes and helps maintain proper balance in the process of secretion, digestion, and detoxification.

The major absorption function of the colon is found to be the conservation of water; however, recent animal and human studies indicates that short chain fatty acids, ammonia, and other bacteria metabolites are also absorbed. The amount absorbed is linked to the salt and water absorption, bowel habits, excretion of toxic substances. and metabolism.

On the average, 20 ounces of digested food pass into the colon each day.

About 16 ounces of this is water and minerals, which should be absorbed into the bloodstream, but this is not the case in the majority of the population. The majority of the population absorbs excessive amounts of toxins and putrefactive material. This is generally due to lack of proper knowledge and training on gentle daily cleansing to protect the organ that houses the majority of your immune system − the large intestine.

So now that you understand the importance of this highway, put yourself in the driver’s seat to become the Master of Your Health and you will finally have the trip of a lifetime filled with joy and bliss.
Please help bring more awareness about a healthy digestive tract and its role in fighting disease by sharing this article with your friends and family below.

Bill & Emily Mabry
Wellness Coach/ Strength and Conditioning Coach/CMHS
Free Ebook


The difference between calories in and calories out and intermittent fasting for weight loss.

The difference between calories in and calories out and intermittent fasting for weight loss.

My wife and I have been in the health and wellness industry for almost 4 decades, I am a Wellness Coach/strength and conditioning coach/CMHS, we also competed in building so we have experienced the brutal 12-week diet down before you go on stage, obviously we do have a lot of experience and knowledge, to our surprised when it comes to weight loss we were doing it all wrong all these years. We have used the western weight loss program calories in calories out diet, the problem was it was too hard to keep consistent with watching what you eat writing down how many calories you have eaten that day, is this what I have to do this the rest of my life. Come to find out the calorie in calorie out diet does not work long term, yes you will lose weight at first but the body is not stupide, once it figures out what you are doing it shuts down, your weight loss levels out and 99.9% of you will fail, over the years I have seen some of my past clients that I have helped in the pass to lose weight and in a few months, they have gain their weight back and more. Here is a before and after picture of me, the before picture is me on a western diet at 57 years old the after picture is me at 65 years old on intermittent fasting, what is cool no counting calories, on the days I eat I don’t stress out what I should be eating on my eating window which is 6 to 8 hours of eating, my wife and I have been doing this for about 9 months we choose to eat 95% of or vegetables raw uncooked and toxic free, we get 90% of our protein from vegetables, no red meat, mainly wild caught salmon twice a week, we do homemade kefir, kombucha, and fermented cultured vegetables for our probiotics, digestive enzymes and huge amounts of B vitamins in or kefir, the only over the counter supplement we take is a vegetable protein powder that is cold pressed, basically we no longer spend money on buying supplements, we are now saving a ton of money. We also choose to come off of our brunch fasting that we do daily with a very high nutritional dense meal, some people don’t worry about what they eat, so they will do a western meal like bacon, eggs hash browns, pancakes etc, they are still getting great results, during their eating window they eat whatever they want no counting calories, we choose to eat nutritionally dense foods and besides our body’s feel better after we have eaten.

Science has been showing that calorie in and calorie out does not work, science has been showing intermittent fasting does work short and long term for losing that unwanted belly fat, intermittent fasting has so many health benefits for our bodies, please read on you will see why calorie in and calorie out diets do not work and way intermittent fasting has worked for centuries.

Picture before and after

Dr. Jason Fung

Perhaps one of the most common questions we get is what the difference is between calorie restriction and fasting. Many calorie enthusiasts say that fasting works, but only because it restricts calories. In essence, they are saying that only the average matters, not the frequency. But, of course, the truth is nothing of its kind. So, let’s deal with this thorny problem.

The weather in Death Valley, California should be perfect with a yearly average temperature is 25 Celsius. Yet, most residents would hardly call the temperature idyllic. Summers are scorching hot, and winters are uncomfortably cold.

You can easily drown crossing a river that, on average, is only 2 feet deep. If most of the river is 1 foot deep and one section is 10 feet deep, then you will not safely cross. Jumping off a 1-foot wall 1000 times is far different than jumping off a 1000-foot wall once.

In a week’s weather, there is a huge difference between having 7 grey, drizzling days with 1 inch of rain each and having 6 sunny, gorgeous days with 1 day of heavy thundershowers.

It’s obvious in all these examples that overall averages only tell one part of the tale, and often, understanding frequency is paramount. So why would we assume that reducing 300 calories per day over 1 week is the same as reducing 2100 calories over a single day? The difference between the two is the knife-edge between success and failure.

The portion control strategy of constant caloric reduction is the most common dietary approach recommended by nutritional authorities for both weight loss and type 2 diabetes. Advocates suggest that reducing daily caloric consumption by 500 calories will trigger weight loss of approximately one pound of fat per week.

The American Diabetes Association’s main dietary recommendation suggests to “focus on diet, physical activity, and behavioral strategies to achieve a 500–750 kcal/day energy deficit.” The ‘portion control’ advice to reduce calories has been fairly standard since the 1970s. This reduction is average calories should be spread consistently throughout the day, rather than all at once. Dieticians often counsel patients to eat four, five or six times a day. There are calorie labels on restaurant meals, packaged food, and beverages. There are charts for calorie counting, calorie counting apps, and hundreds of calorie counting books. Even with all this, success is as rare as humility in a grizzly bear.

After all, who hasn’t tried to portion control strategy of weight loss. Does it work? Just about never. Data from the United Kingdom indicate that conventional advice succeeds in 1 in 210 obese men and 1 in 124 obese women (4). That is a failure rate of 99.5%, and that number is even worse for morbid obesity. So, whatever else you may believe, constant caloric reduction does NOT work. This is an empirically proven fact. Worse, it has also been proven in the bitter tears of a million believers.

But why doesn’t it work? For the same reason the contestants of The Biggest Loser could not keep their weight off – metabolic slowdown.
Starvation Mode

The Biggest Loser is a long running American TV reality show that pits obese contestants against one another in a bid to lose the most weight. The weight loss regimen is a calorie-restricted diet calculated to be approximately 70% of their energy requirements, typically 1200-1500 calories per day. This is combined with an intensive exercise regimen typically far in excess of two hours daily.

This is the classic ‘Eat Less, Move More’ approach endorsed by all the nutritional authorities, which is why The Biggest Loser diet scores third on the 2015 USA Today’s ranking of best weight loss diets. And, it does work, in the short term. The average weight loss that season was 127 pounds over 6 months. Does it work long-term? Season two’s contestant Suzanne Mendonca said it best when she stated that there is never a reunion show because “We’re all fat again”.

Their Resting Metabolic Rates (RMR), the energy needed to keep the heart pumping, the lungs breathing, your brain thinking, your kidneys detoxing etc., drops like a piano out of a 20 story building. Over six months, their basal metabolism dropped by an average of 789 calories. Simply stated, they are burning 789 calories less per day every day.

As metabolism drops, weight loss plateaus. Caloric reduction has forced the body has shut down in order to match the lowered caloric intake. Once expenditure drops below intake, you start the even more familiar weight regain. Ba Bam! Weight is regained despite dietary compliance with the caloric restriction and even as your friends and family silently accuse you of cheating on your diet. Goodbye reunion show. Even after six years, the metabolic rate does not recover .

All of this is completely predictable. This metabolic slowdown has been scientifically proven for over 50 years. In the 1950s Dr. Ancel Key’s famous Minnesota Starvation Study placed volunteers on a ‘semi-starvation’ diet of 1500 calories per day. This represented a 30% caloric reduction from their previous diet. In response, their basal metabolic rate dropped about 30%. They felt cold, tired, and hungry. When they resumed their typical diet, all their weight came right back.

Caloric restriction diets only work in the short-term, before basal metabolism falls in response. This is sometimes called ‘starvation mode’. Daily calorie restriction fails because it unerringly put you into metabolic slowdown. It’s a guarantee. Reversing type 2 diabetes relies upon burning off the body’s excess glucose, so the daily calorie-restricted diet will not work.

The secret to long-term weight loss is to maintain your basal metabolism. What doesn’t put you into starvation mode? Actual starvation! Or at least the controlled version, intermittent fasting.

Fasting triggers numerous hormonal adaptations that do NOT happen with simple caloric reduction. Insulin drops precipitously, helping prevent insulin resistance. Noradrenalin rises, keeping metabolism high. Growth hormone rises, maintaining lean mass.

Over four days of continuous fasting, basal metabolism does not drop. Instead, it increased by 12%. Neither did exercise capacity, as measured by the VO2, decrease, but is instead maintained. In another study, twenty-two days of alternate daily fasting also does not result in any decrease in RMR.

Why does this happen? Imagine we are cavemen. It’s winter and food is scarce. If our bodies go into ‘starvation mode’, then we would become lethargic, with no energy to go out and find food. Each day the situation gets worse and eventually we die. Nice. The human species would have become extinct long ago if our bodies slow down each time we didn’t eat for a few hours.

No, instead, during fasting, the body opens up its ample supply of stored food – body fat! Yeah! Basal metabolism stays high, and instead we change fuel sources from food, to stored food (or body fat). Now we have enough energy to go out and hunt some woolly mammoth.

During fasting, we first burn glycogen stored in the liver. When that is finished, we use body fat. Oh, hey, good news – there’s plenty of fat stored here. Burn, baby burn. Since there is plenty of fuel, there is no reason for basal metabolism to drop. And that’s the difference between long-term weight loss, and a lifetime of despair. That’s the knife edge between success and failure.

Fasting is effective where simple caloric reduction is not. What is the difference? Obesity is a hormonal, not a caloric imbalance. Fasting provides beneficial hormonal changes that happen during fasting are entirely prevented by the constant intake of food. It is the intermittency of the fasting that makes it so much more effective.

Intermittent Fasting vs Calorie Restriction

The beneficial hormonal adaptations that occur during fasting are completely different from simple calorie restriction. The reduction of insulin and insulin resistance in intermittent fasting plays a key role.

The phenomenon of resistance depends not only upon hyperinsulinemia, but also upon the persistence of those elevated levels. The intermittent nature of fasting helps to prevent the development of insulin resistance. Keeping insulin levels low for extended periods of time prevents the resistance.

Studies have directly compared daily caloric restriction with intermittent fasting, while keeping weekly calorie intake similar. A 30% fat, Mediterranean style diet with constant daily caloric restriction was compared to the same diet with severe restriction of calories on two days of the week.

Over six months, weight and body fat loss did not differ. But there were important hormonal differences between the two strategies. Insulin levels, the key driver of insulin resistance and obesity in the longer term, was initially reduced on a calorie restriction but soon plateaued. However, during intermittent fasting, insulin levels continued to drop significantly. This leads to improved insulin sensitivity with fasting only, despite similar total caloric intake. Since type 2 diabetes is a disease of hyperinsulinemia and insulin resistance, the intermittent fasting strategy will succeed where caloric restriction will not. It is the intermittency of the diet that makes it effective.

Recently, a second trial directly compared zero-calorie alternate-day fasting and daily caloric restriction in obese adults. The Caloric Reduction as Primary (CRaP) strategy was designed to subtract 400 calories per day from the estimated energy requirements of participants.

The ADF group ate normally on eating days, but ate zero calories every other day. The study lasted 24 weeks.

What were the conclusions? First, the most important conclusion was that this was a safe and effective therapy that anybody could reasonably follow. In terms of weight lost, fasting did better, but only marginally. This is consistent with most studies, where, in the short term, any decent diet produces weight loss. However, the devil is in the details. The truncal fat loss, which reflects the more dangerous visceral fat,was almost twice as good with fasting as opposed to CRaP. In fat mass %, there is almost 6 times (!) the amount of loss of fat using fasting

The other big concern is that fasting will ‘burn muscle’. Some opponents claim (without any evidence) that you lost 1/4 pound of muscle for every single day of fasting you do. Considering I fast at least 2 days a week, and have done so for years, I estimate my muscle percentage should be just about 0%, and I shouldn’t even have enough muscle to type these words. Funny how that didn’t happen. But anyway, what happened in that study? The CRaP group lost statistically significant amounts of lean mass, but not the IF group. Yes, there is LESS lean muscle loss. Maybe it has to do with all the growth hormone and nor adrenalin being pumped out.

Lean mass % increased by 2.2% with fasting and only 0.5% with CRaP. In other words, fasting is 4 times better at preserving lean mass. So much of that old ‘fasting burns the muscle’.

What happens to basal metabolism? that’s what determines long term success. If you look at the change in Resting Metabolic Rate (RMR). Using CRaP, basal metabolism dropped by 76 calories per day. Using fasting, it only dropped 29 calories per day (which is not statistically significant compared to baseline). In other words, daily caloric reduction causes almost 2 1/2 times as much metabolic slowdown as fasting! So much for that old ‘Fasting puts you into starvation mode’.

Fasting has been used throughout human history as a tremendously effective method of controlling obesity. By contrast, the portion control strategy of daily caloric restriction has only been recommended for the last 50 years with stunning failure. Yet, conventional advice to reduce a few calories every day persists and fasting is continually belittled as an outdated, dangerous practice akin to blood-letting and voodoo. The study reports that “Importantly, ADF was not associated with an increased risk for weight regain”. Holy S***. That’s the Holy Grail, Man! The whole problem is obesity and The Biggest Loser is WEIGHT REGAIN, not initial weight loss.

Weight regain differed during fasting vs CRaP. The fasting group tended to regain lean mass and continue to lose fat, while CRaP group gained both fat and lean mass. Part of the issue was that the fasting group reported that they often continued to fast even after the study was done. Of course! It is easier than they though, with better results. Only an idiot would stop. One of the very fascinating things is that ghrelin (the hunger hormone) goes up with CRaP but does NOT during fasting. We’ve known forever that dieting makes you hungrier. It’s not a matter of willpower – it’s a hormonal fact of life – the ghrelin goes up and you are hungrier. However, fasting does not increase hunger. Fascinating. No wonder it’s easier to keep the weight off! You’re less hungry.

Calorie restriction diets ignore the biological principle of homeostasis – the body’s ability to adapt to changing environments. Your eyes adjust whether you are in a dark room or bright sunlight. Your ears adjust if you are in a loud airport or a quiet house.
The same applies to weight loss. Your body adapts to a constant diet by slowing metabolism. Successful dieting requires an intermittent strategy, not a constant one. Restricting some foods all the time (portion control) differs from restricting all foods someof the time (intermittent fasting). This is the crucial difference between failure and success.

So here’s your choices:

1.Caloric Reduction as Primary: less weight loss (bad), more lean mass loss (bad), less visceral fat loss (bad), harder to keep weight off (bad), hungrier (bad), higher insulin (bad), more insulin resistance (bad), perfect track record over 50 years unblemished by success (bad)

2.Intermittent Fasting: More weight loss, more lean mass gain, more visceral fat loss, less hunger, been used throughout human history, lower insulin, less insulin resistance.

Almost every medical society, doctor, dietician, and mainstream media will tell you to use choice #1. I prefer to tell people to take choice #2.

Suggested book to read The Obesity Code by Dr. Jason Fung

A very important tip, before you start your intermittent fasting ( intermittent fasting is not a ketogenic diet nor is it a diet it is a lifestyle) you need to change the type of water you and your family drinks, think about this your body is 75% water most of the public are drinking bottle water tap water and those so called alkaline waters you buy at health foods store, the media social media has been telling you guys for years that those water are full of toxic chemicals that are slowly poisoning your family and can cause cancer, and yet the public look the other way check out this short video that will show the truth about the water you are drinking if it makes since msg we will let you try electrolyzed reduced water for free with no obligation for a couple weeks.

Calorie deception Dr. Jason Fung

Bill & Emily Mabry 6A
Wellness Coach/Strength and Conditioning Coach/CMHS
Free Ebook

What is the difference between therapeutic ketosis and Ketonacidosis?

Here you have a before picture of me at 57 years old on the western diet and an after picture at 65 years old doing intermittent fasting my wife at the age of 62 on intermittent fasting man dose she look hot.

What is the difference between therapeutic ketosis and Ketonacidosis?

Question can ketone supplements have side effects if not taken properly and are they effective?

Man will never be able to mimic nature

Dr. Peters Attia MD explains the difference between therapeutic ketosis and ketonacidosis

You may have heard from your doctor that ketosis is a life-threatening condition. If so, your doctor is confusing diabetic ketoacidosis (DKA) with nutritional ketosis, or keto-adaptation. First, some semantics. Our body can produce, from fat and some amino acids, three ketone bodies (a “ketone” refers the chemical structure where oxygen is double-bonded to carbon sandwiched between at least 2 other carbons). These ketone bodies we produce are: acetone, acetoacetone, and beta-hydroxybutyrate (B-OHB).

Why do we make ketones? For starters, it’s a vital evolutionary advantage. Our brain can only function with glucose and ketones. Since we can’t store more than about 24 hours worth of glucose, we would all die of hypoglycemia if ever forced to fast for more than 24 hours.

Fortunately, our liver can take fat and select amino acids (the building blocks of proteins) and turn them into ketones, first and foremost to feed our brains. Hence, our body’s ability to produce ketones is required for basic survival.

What is diabetic ketoacidosis? When a diabetic (usually a Type I diabetic, but sometimes this occurs in very late-stage, insulin-dependent, Type II diabetics) fails to receive enough insulin, they go into an effective state of starvation. While they may have all the glucose in the world in their bloodstream, without insulin, they can’t get any into their cells. Hence, they are effectively going into starvation.

The body does what it would do in anyone – it starts to make ketones out of fat and proteins. Here’s the problem: the diabetic patient in this case can’t produce any insulin, so there is no feedback loop and they continue to produce more and more ketones without stopping. By the time ketone levels (specifically, beta-hydroxybutyrate) approach 15 to 25 mM, the resulting pH imbalance leads to profound metabolic derangement and the patient is critically ill.

But this state of metabolic derangement is not actually possible in a person who can produce insulin, even in small amounts. The reason is that a feedback loop prevents the ketone level from getting high enough to cause the change in pH that leads to the cascade of bad problems. A person who is said to be “keto-adapted,” or in a state of nutritional ketosis, generally has beta-hydroxybutyrate levels between about 0.5 and 3.0 mM. This is far less than the levels required to cause harm through acid-base abnormalities.

Keto-adaption is a state, achieved through significant reduction of carbohydrate intake (typically to less than 50 grams per day), where the body changes from relying on glycogen as its main source of energy to relying on fat. Specifically, the brain shifts from being primarily dependent on glucose, to being primarily dependent on beta-hydroxybutyrate. This has nothing to do with what a diabetic patient is experiencing in DKA, but does illustrate how poorly informed and quick to react the medical community is. DKA and nutritional ketosis (or keto-adaptation) have as much in common as a house fire and a fireplace.

Here is another research site typically saying the same as the first site

Ketosis is NOT diabetic ketoacidosis, which is a serious complication of uncontrolled diabetes that occurs when your body produces high levels of blood acids called ketones consider comparing therapeutic ketosis to ketoacidosis to be like comparing a fireplace to a house fire. Fire is a great and useful thing when controlled and in the proper situations, but it also has the potential to become very dangerous if not used properly. Ketones are therapeutic and beneficial when in a certain blood level, but are very dangerous at extremely high levels. In therapeutic ketosis, total blood ketones are in the 0.5-5mM range while in ketoacidosis, blood ketones are typically >20mM. This is a huge difference.

There is no reason to be scared of elevating blood ketones to the levels seen in therapeutic ketosis, but rather this level of ketosis is associated with many health benefits (improvements in metabolic health, weight loss, neuroprotection, etc).

This is actually from a supplement company

Let’s talk about ketone supplements, the question is can taking to many ketone supplements cause ketoacidosis yes it can I will explain So, is it possible to elevate your blood ketones to a dangerous level with a supplement product? Yes, technically it could be done; however, it would require consuming much more than the recommended use in one sitting. On average, one serving of KETO//OS raises blood ketones to approximately 0.7mM. Dangerous elevations in blood ketones are in the range of 15-20mM; however, it is not recommended to exceed 5-6mM for therapeutic purposes. Consuming approximately 7+ servings in one sitting would reach this level in most individuals.

As humans, most of the public will see the benefits of ketones for losing weight thru advertising and all those before and after pictures of people losing tons of weight by taking ketone supplements, so what do they think? More is better, even though it says on the supplement bottle what is safe to take they do not see that they take twice as much and that is a health issue, it can and will cause ketoacidosis, you can die from this.

Your body produces natural ketones for free and once you understand how the hormone insulin cause weight gain and how to control it by doing intermittent fasting your body will produce its own natural ketone, this is the best way to help your body lose that body fat and keep your brain working correctly with no side affects

In conclusion why not use your own bodies natural ketones to help you lose that unwanted body fat by doing intermittent fasting following a protocol, its free plus it is much safer than using a supplement, intermittent fasting is not a diet it is a way of life, if it worked for our ancestors with huge health benefits it will work for us. I want to mention the key to a successful intermittent fasting, it is going to be the type of water you are drinking, you have to change the type of water you are drinking watch this short video it will explain why

Bill & Emily Mabry 6A
Wellness Coach/Strength and Conditioning Coach/CMHS
Free Ebook

Western Diet vs. Intermittent Fasting

The western diet vs. Intermittent fasting

Before at 57 years old after picture 65 years old

Baby boomers why do you feel it is too late to live a healthy life style, you are wrong it is never too late you just have to make the choice are you done feeling sick and done with taking all those old people medications and are you done with making your doctor rich.

Do these three things in order and have us educate you on why they work so well “documentation will always over rule conversation”

1.You have to change the type of water you are drinking, your body is 75% water, water is the number one transport system for nutrients and the right type of water with structure flushes out inflammation and slows down pre-mature aging, most of you are drinking water that is toxic and causing inflammation and pre-mature aging, the number one cause of all diseases is inflammation, bottle water, tap water, RO water, sodas, sports drinks and those so called alkaline bottle waters you are buying at the health food store, hydrogen rich water (Enagic) flushes out inflammation and will slow pre-mature aging, this is the key to losing that body fat long term this is huge that’s why it is first watch this short video ( the water is free to try for two weeks)

2.You need to be educated on intermittent fasting, why did our ancestors do this, because it will control your body fat and there is a lot of health benefits and the key point, your body was made to do intermittent fasting, guys and gals it is not that hard to do most of the fasting is at night while you are asleep you will be amazed on how you will feel, those of you that are diabetics and on insulin you want to reverse this science already knows it works and it is free, your doctor want tell you about this, why would he it will affect his wallet. Check out my blog post on intermittent fasting

3.Exercise, if you want faster results start exercising at least 3 days a week, have a fitness coach set you up on an exercise program that fits you, just walking 3 days a week will escalate the fat loss.

It must be your choice no one else’s I made the choice check it out before and after pictures
Before picture Bill on a western diet at 56 years old after picture Bill change the type of water he was drinking to hydrogen rich water (Enagic) first then started on intermittent brunch fasting and an exercise program Free Ebook

Bill & Emily Mabry 6A
Wellness Coach/Strength and Conditioning Coach/CMHS

The Truth about Stomach Acid and Alkaline Water

The Truth about Stomach Acid and Alkaline Water

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This is my story that I had with a Medical professional

This is interesting, seems I am getting more medical professionals following my post; I must be hitting a nerve or something. Second, time this week I have had someone in the medical field question what I post.

He told me that drinking alkaline water would have no effect on changing the pH of the body and it will affect your digestive juices. Wait a minute you just told me alkaline water has no effect on changing the ph of the body how can it change the stomach acid am confused.

First of all, you need to know that not all alkaline water is the same, those alkaline bottle waters you are buying at the health foods stores are actually not safe to drink. The companies that make them put man-made minerals in them to boost the ph up to be alkaline so they are chemically induced and is missing the most important property.

Water that is therapeutic and safe for the body has hydrogen H2 (active hydrogen) the most powerful anti-aging antioxidant on this planet, and it is produced through an electrolysis device like Enagic with electricity the same way nature produced hydrogen rich water by lightning bolts hitting the earth and the water flowing underground over the charge rocks, because the active hydrogen dissipates very quickly you cannot bottle it. It is not about the ph of the water being healthy it is all about the active hydrogen in hydrogen rich water that is why I say not all alkaline water is the same.

Let’s continue my comment to him

Therefore, what you are telling me is the stomach has a pool of digestive acid (HCL) sitting there waiting for food to come down and be digested right, he said yes, I thought to myself “WOW” this guy has no clue how the stomach or the digestive system works, and yet he is in the medical field, I have to remember even with all the education and experience my wife and I have in the Health and fitness industry for 35+ years I also was not taught acid/alkaline imbalance, how important the pH of the body is for all around health, I am still learning about the body and I will always keep learning, I thought I knew a lot about how the body works I am not even close to knowing.

What the health professionals should be telling people, they should not drink any fluids with their main meals it is not only alkaline water that will dilute the digestive juices it’s and fluid you drink, then they need to tell the whole story why.

First of all, what I do know about stomach acid or hydrochloric acid (HCL) you do not have a pool of it waiting there to digest food, it is a little more complex than that. The body is pretty amazing when it comes to digesting foods, example, stomach acid is only used as needed and it starts when you start chewing your foods, that is when the cells in the stomach liner starts to produce stomach acid, does that make any since, still no comment.

In other words, if you always had hydrochloric acid sitting (Ph of HCL is very low) in your stomach waiting for food you would burn a hole right through your stomach; the pH of the stomach is 4 if ph starts to go up the stomach liner cells will secrete more HCI.

There are books out there written by Sang Whang great information about how alkaline water and the stomach works.
Here is the science of how the stomach acid works.

So many medical professions get this wrong, they actually give their patients the wrong information.

Among the people who question the validity of alkaline water, the biggest question is, “What happens to the alkaline water once it reaches the stomach, which is highly acidic?” People who have some knowledge of the human body, including medical doctors, ask this question. Let me answer that question once and for all to erase any doubts about the health benefits of alkaline water.In order to digest food and kill the kinds of bacteria and viruses that come with the food, the inside of our stomach is acidic. The stomach pH value is maintained at around 4. When we eat food and drink water, especially alkaline water, the pH value inside the stomach goes up. When this happens, there is a feedback mechanism in our stomach to detect this and commands the stomach wall to secrete more hydrochloric acid into the stomach to bring the pH value back to 4.

So the stomach becomes acidic again. When we drink more water, (I am talking about any water not just alkaline water that is why we recommend people do not drink any fluids with their main meals it will dilute the digestive juices) more hydrochloric acid is secreted to maintain the stomach pH value. It seems like a losing battle.However, when you understand how the stomach wall makes hydrochloric acid, your concerns will disappear. A pathologist friend of mine gave me the following explanation. There is no hydrochloric acid pouch in our body. If there were, it would burn a hole in our body. The cells in our stomach wall must produce it on an instantly-as-needed basis. The ingredients in the stomach cell that make hydrochloric acid (HCL) are carbon dioxide (CO2), water (H2O), and sodium chloride (NaCl) or potassium chloride (KCl).

NaCl + H2O + CO2Â = HCl + NaHCO3, or
KCl + H2O + CO2Â = HCl + KHCO3

As we can see, the byproduct of making hydrochloric acid is sodium bicarbonate (NaHCO3) or potassium bicarbonate (KHCO3), which goes into the blood stream. These bicarbonates are the alkaline buffers that neutralize excess acids in the blood. They dissolve solid acid wastes into liquid form. As they neutralize the solid acidic wastes, extra carbon dioxide is released and discharged through the lungs. As our body gets old, these alkaline buffers get low. This phenomenon is called acidosis. This is a natural occurrence as our body accumulates more acidic waste products. There is, therefore, a relationship between the aging process and the accumulation of acids.

By looking at the pH value of the stomach alone, it seems that alkaline water never reaches the body. But when you look at the whole body, there is a net gain of alkalinity as we drink alkaline water. Our body cells are slightly alkaline. In order for them to produce acid, they must also produce alkaline, and vice versa. Just as a water ionizer cannot produce alkaline water without producing acid water, since tap water is almost neutral.

When the stomach pH value gets higher than 4, the stomach knows what to do to lower it. However, if the pH value goes below 4, for any reason, the stomach doesn’t know what to do. That’s why we take Alka-Seltzer, which is alkaline, to relieve acidic stomach gas pain. In this case, hydrochloric acid is not produced by the stomach wall, therefore, no alkaline buffer is being added to the blood stream.
Here is another example of a body organ that produces acid in order to produce alkaline. After the food in the stomach is digested, it must come out to the small intestine. At this point in the digestive process, the food is so acidic that it will damage the intestine wall.

In order to avoid this problem, the pancreas makes alkaline juice (known as pancreatic juice). This juice is sodium bicarbonate, and is mixed with the acidic food coming out of the stomach. From the above formulae, in order to produce bicarbonates, the pancreas must make hydrochloric acid which goes into our blood stream.

We experience sleepiness after a big meal (not during the meal or while the food is being digested in the stomach), when the digested food is coming out of the stomach. That is when hydrochloric acid goes into our blood. Hydrochloric acid is the main ingredient in antihistamines that causes drowsiness.

Alkaline or acid produced by the body must have an equal and opposite acid or alkaline produced by the body, so there is no net gain.

However, alkaline supplied from outside the body, like drinking alkaline water, results in a net gain of alkalinity in our body.

Copyright 1997 by Sang Whang Enterprises, Inc.

Bill & Emily Mabry
Wellness Coach/ Strength and Conditioning coach/CMHS

The proper way to share hydrogen rich water

How Bill shares water simple and duplicatable 2017 (Alkaline Lifestyle Pro Team)

Team let’s keep this business fun, we do not sell machines we do not try to convince people to try the water or buy an Enagic device and we do not chase people. Let the tools (DVD) do the convincing, you need to keep your mouth shut and hand them a DVD like I use to do and for some reason I stopped, it has always worked, the DVD explains why this water is different you can go to order a 10 pk kangen 20 min DVD.
This is how I do it

When someone asked me about the water am drinking I tell them it has hydrogen H2 in the water, they want to know what is that, its water that will help flush out inflammation and has anti-aging properties, do you want to know more about it if they say yes give them the kangen 20 min DVD get their contact info and tell them you need the DVD back in two days, be sure to always get it back, If they are out of the area have then go to let them know after they have watched the DVD if it makes since you will share water with them for free for a couple weeks no obligation, be sure to give them the how to drink kangen water protocol go over it with them when you drop off the water go to Alkaline lifestyle facebook page like it go to files and make a copy of the form, be sure to tell them during the trial period you will be sending them a couple of education links for them to watch follow up with them to make sure they have watch them it is part of the trail period protocol, the education links are at the bottom of this form.

I have a second DVD that I will give to someone that shows interest on the Enagic business plan I DO NOT try to explain it, a week in their trail period or when you think they are ready give them DVD you can get a 10 pk, I will tell them on their first drop off of water there is a second DVD they will need to watch as part of the protocol. Toward the end of the trial period I will text them let them know their trail period is coming to an end you can go to the teal facebook page and see the form I use for end of trail, I personally never ask for a sale at this point I wait for them to ask what is the next step, if they do not ask, I thank them for trying the water and walk away, many times I have had them come back to me and purchase a device once they have been off the water for a couple weeks.
Educational video links

First drop off
MSNBC׃ Pharmaceuticals in US Water Supply

Dangers of bottle water*

Two days later
Simple truth not all water is the same

two days later
Fitness experts on kangen water

Two days later
Kangen water and Doctors*

Two days later
Slide show on Enagic gold seal enagic compared to other machines

You buy your water bags for sharing water from Gerry at

Keep this simple teach this to your new business prospects you will see how much more fun it is and no pressure.

Bill & Emily Mabry 6A

Doctor Doctor Please Don’t Yank May Gallbladder Out

How does the Gallbladder help Digest food?

To describe the role of the gallbladder in digestion, let’s start with what we eat and the type of water your family is drinking. Human beings are omnivores; we’ll eat just about anything. We often eat meat and dairy products that contain a significant percentage of fats.

These foods contain animal fats, which are complex as fats go and potentially contain a lot of useful energy. However, these fats are polyglycerides, which are forms of fat compounds with molecules so large that the body can’t use them. So, one of the jobs of digestion is to convert (emulsify) polyglycerides into much smaller monoglycerides that can be absorbed by the intestines and eventually turned into cellular energy.

After breakdown by the acids in the stomach, what’s left of your meal enters the top of the small intestine at the duodenum. Here there is a hormone, cholecystokinin (CCK), which reacts to the presence of fats – the more fat, the more it reacts. The more it reacts, the stronger the signals it sends through the nervous system to the pancreas and gallbladder ordering them to deliver digestive bile.
Liver bile is what makes fat work for you

The bile from the gallbladder originates in the liver. It’s a greenish-to-brownish fluid composed of water, cholesterol, phospholipids (a type of fat), bile salts, proteins and bilirubin. Bilirubin is the product of hemoglobin breakdown in the liver and gives bile its yellowish color. The bile is also the medium for all the things the liver is trying to get rid of – toxins, excess cholesterol and impurities of one kind or another.

From the perspective of digestion, the most important component of liver bile are bile salts, an umbrella name for a large family of acidic compounds that emulsify fats or make them water-soluble. Most of them are derivatives of cholesterol (cholic and chenodeoxycolic acids) that have amino acids added to them (glycine or taurine) to form taurocholic acid and glycocholic acid. They’re called “salts” because there is an extra positive ion attached to each molecule, which is usually sodium.

The bile salts have two main tasks; one is to emulsify large fat molecules into smaller, simpler fats; the other is to make the fats more water-soluble by forming micelles, aggregate drops of fatty acids, cholesterol and monoglycerides (those simple fats) dissolved in water for easy absorption by the intestine.

The transformation of fats by bile salts in the duodenum is also important for preparing fat-soluble vitamins to pass through the lining of the intestine into the bloodstream.

The liver produces between 400 and 800 milligrams of bile a day, most of which flows down the common duct to the top of the small intestine. When not receiving a stimulus from the CCK in the duodenum, which is pretty much the same as the time between meals (with a lag for digestion), the bile diverts to the gallbladder for storage.
The physical gallbladder

The gallbladder is a pear-shaped organ nestled under the liver and at about the same level as the lower stomach. It’s essentially a flexible pouch, able to expand in order to contain more bile but also with the ability to contract on signal to squeeze additional bile into the common bile duct. When full, it measures about 8 centimeters (3.1 inches) long by 4 centimeters (1.6 inches) in diameter – roughly the size of a small baking potato.

One of the functions of the gallbladder is to concentrate the bile produced by the liver. Mainly by removing water, the bile is reduced from a fifth to a tenth of its original volume until reaching the maximum capacity of the gallbladder at about 50 milliliters. This concentration is a kind of balancing act. If the gallbladder doesn’t concentrate the bile, then there may not be enough active ingredients to break down a heavy load of fat, resulting in digestive problems. If the gallbladder performs too much concentration, the lack of water may stimulate the formation of gallstones around impurities in the high saturation of cholesterol.
Gallstones are the bane of the gallbladder

The fact of the matter is that many people have gallstones much of their adult lives and never know it. Typically, if there is going to be a problem with gallstones, it happens within the first 8-10 years of their formation. No one knows why this is so, but the older you get without gallstone problems; (I disagree with this to us it seems we are seeing it in a lot more baby boomers) the less likely they are to occur. When they do occur with pain and inflammation (cholecystitis), the condition can be excruciating.

Most gallstones are composed of cholesterol although they can also be made from bilirubin or a mixture of cholesterol and other elements in the bile. They can range in size from a grain of sand to as large as a golf ball. Gallstones become particularly troublesome when they travel. They may move out of the gallbladder and travel down the common bile duct all the way to the junction with the pancreatic bile duct and beyond. However, they can and do become stuck and form a blockage. That can lead to pain, infection, lesions and even breakage of the duct. The condition is called choledocholithiasis and often requires medical treatment.

The bile salts recycling system (enterohepatic recirculation)

Because most of the digestive system operates outside our consciousness (unless there is something wrong), most people are unaware of the rather delicate sensory system involved in the process of digestion. Just the part that includes the gallbladder is a complex set of triggers (CCK, for example) and responses in the liver, gallbladder, pancreas, intestines and even the stomach and brain. We may be aware of some of this when we get the signals of hunger pangs.

One of the important systems maintains the supply and balance of the bile salts, which are produced by the liver in considerable quantity but only about 5% are lost through expulsion with feces. The rest of the bile salts are absorbed through the lining of the ileum (middle portion of the intestines), flushed into ileac vein straight into the portal vein of the liver and from there back into circulation for the creation of liver bile. Each bile salt may be recycled as many as twenty times and perhaps three times for each meal-digestive cycle.

Another digestive sensory system involves the hormone secretin, which is produced in the duodenum in response to the acid versus base level of the food mixture. When there is too little acid, secretin becomes the neurotransmitter that stimulates the common biliary duct to add more water and bicarbonate to the flow of bile and increasing the volume.

The central role of cholesterol

As you may have noticed, from the extraction of excess cholesterol by the liver and removing it through the bile, to the formation of gallstones, to the creation of the bile salts, cholesterol is a key ingredient in the role of the gallbladder in digestion. While there is still much research to be done, the outlines of the cholesterol metabolism in digestion are reasonably clear. Most of the body’s intake of cholesterol is processed and removed by the liver, much of it to fabricate the cholic acid and chenodeoxycolic acid elements of liver bile.

Interestingly, thus far research does not show strong correlation between diet, cholesterol levels in food, cholesterol levels in the blood and the incidence of cholesterol gallstones. On the other hand, studies have shown that people taking cholesterol-lowering drugs have a higher incidence of gallstones.

How is the amount of gallbladder contraction measured?

The gallbladder needs to contract after a fatty meal in order to release its concentrated bile into the digestive system. The messenger for this contraction is endogenous postprandial CCK. There are hypothetical abnormalities in the CCK-gallbladder relationship that can be quantitated using diagnostic imaging. The relevance of these measured abnormalities is unclear. Some authors have attributed an increased response to an increase chance of gallstone formation while others have found the opposite.

There is a condition known as biliary dyskinesia which is defined as symptoms consistent with gallstone pain but without gallstones. This condition is caused when the gallbladder does not contract and therefore does not empty normally in response to a meal. This condition can be diagnosed with a CCK-HIDA scan. This test measures the amount of gallbladder emptying after a radiographic tracer has been given. If the gallbladder ejection fraction is less than a certain percentage (also another area of controversy) then cholecystectomy might be indicated.
So, what happens to digestion when the gallbladder is removed?

Removal of the gallbladder (cholecystectomy) is one of the most frequently performed operations. Typically done with laparoscopic techniques, it’s often indicated for treatment of gallstone-related conditions such as cholecystitis. The question usually asked is “What will this do to my diet or my digestion.”

The usual answer is, “Not much. Maybe nothing.”

Many doctors will tell their patients don’t worry you do not need your gallbladder let’s just take it out you will be fine, if the gallbladder is dispensable, as many believe, then why is it there? God put the gallbladder there for a reason and I believe that God is much smarter than any doctor, I will do whatever it takes to keep my gallbladder and keep it healthy

Do researchers really know how important the gallbladder is, in my opinion “NO” doctors are too quick to yank out the gallbladder, it is the easiest way to stop the pain and put more money in their wallet. Just from what you have read so far wouldn’t you think there is a place for the gallbladder, I sure hope so.

One of the top root causes of gallstones is dehydration in most people, so why doesn’t the doctor go after the root cause first, because they don’t know how and beside it is easier to yank the gallbladder out. Most of the public still are drinking the wrong type of water, most of the water your family is drinking is very toxic to the body watch this short video you will see what I mean

There is an alternative liver and gallbladder cleanse that will actually remove gallstone naturally out of your body, you may want to do this first before you have your doctor remove your gallbladder, it has helped many people from losing their gallbladder, you can msg us for the cleanse.

The suspicion of many researchers is that the contribution of the normal gallbladder to digestion is subtle. That’s why its removal is not life threatening. In fact, for most people it is not noticeable. This does not mean the digestive system is better or even ‘normal’ without the gallbladder only that it continues to function sufficiently.

When they say for most people it is not noticeable, I don’t know who they are asking but the ones I have talked to said they wished they had never had their gallbladder taken out, doctors are confusing people and people seem to think their doctor knows all, remember they are humans just like us and they also can make mistakes.

Researchers still are not sure why some people get gallstones and why some do not, they are not sure of way they are produced most of the time they are guessing.

These are what gallstones look like once they have passed out of your body.

I will leave you with this thought most all diseases like cancer start in an unhealthy gut, one of the root causes of an unhealthy gut is a poor digestive system, who are you going to believe man or God.

Bill & Emily Mabry 6A
Fitness & Wellness Coach/ CMHS