Vital Nutritional components are missing in the food we eat today.

Vital Nutritional components are missing in the food we eat today.

There are quite a few MS diets around now and one thing they all have in common is minimising the consumption of simple carbohydrates.  Predominantly Sugars and Starches. Interestingly, Starch is broken down into sugar during digestion and bakers flour (high grade flour) is often as much as 70% starch. Or, should we say 70% sugar once it hits our blood stream! Did you realise a loaf of bread is effectively 70% sugar?

Modern Intensive farming methods (including organic farming) is resulting in fresh foods lacking nutritional value and probiotics. Did you know that organic farmers use copper to control undesirable fungi and bacteria. But this also kills those that are desired and keep the soil "alive" and us living well. 

We are eating food that kills off the good intestinal bacterial that controls our immune system. Along with food that unable to replace the lost nutrition and probiotics.

See video.

So what to do?

  1. Eat less simple carbohydrates (that kill probiotics)
  2. Eat more complex carbohydrates (that feed the probiotics)
  3. Supplement you gut Biome with as many probiotics you can get.
  4. Supplement micro nutrients, vitamins and minerals.

You can read more about this on my research page here.

I challenge you. Do this for 1 year and your MS will have stopped progressing.


Hi Louis

Thanks for you detailed information. I love it when I get feedback. I was talking about High Grade (Bakers) flour but am a bit confused by your comment about it being “not correct”. You mentioned white bread has 70GI compared to Datum of Glucose on 100GI. So this agrees with my statement “as much as 70%…”


Multiple Supplements

The information here is not correct. High grade flour or baker’s flour is different from your standard plain flour because it has a higher gluten content. Gluten is a protein which helps the bread keep its shape once baked. A good example of gluten in bread is the ciabatta loaf with all its air pockets. Although starch is converted to glucose, once it has been digested by our digestive system, the type of bread consumed will affects the rise in blood glucose. A multigrain bread will have a more gradual rise in blood glucose compared to a standard commercial white bread. This rise in blood glucose is the Glycemic Index or GI. A 7-seed and grain multigrain bread may have a GI around 42 while a standard white bread around 70 (with glucose as the reference food having a GI=100). You can find more information on the glycemic index at (Sydney University) and Thanks.

Louis Vecchie

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