Vitamin B6

Here is an eye-opener re the fallacy about B6.
THE FACTS ABOUT THE B6 BOMBER -- Part Four
"The Greatest Source of Disease and Death in the World"
Proving That B6 is NOT a Vitamin

So how did such a terrible chemical as, Pyridoxine B6, become a part of the American diet and why is it being promoted by the USDA and most doctors and nutritionists? Originally, in the 1920's it was simply a medical mistake. But since then, the cover-up of the mistake has become a conspiracy to ruin your health, and make you dependent on thousands of dollars per year of drugs, simply to counter the side effects of B6. How did that happen?

In the 1920's, the USDA found a way to promote sales of farm products, primarily wheat farmers, by proposing that American bread bakers use a new finely milled wheat flour. This flour removed the outer wheat husks, the bran, and also the brown inner part, called the wheat germ. The new "white" flour made a new kind of bread, today called "balloon bread" or the typical white bread sold in stores. This new bread was soft white and fluffy and it "looked good." The problem was that all the nutrition in the wheat had been removed. It was simply pure starch.

The bread did look so much better than the old grainy home-made country bread. It looked so good that the farmers sold millions of tons of more wheat to be made into the new white bread. It was a USDA marketing success. But there was a problem. In the 1920's many Americans were first or second generation immigrants from Europe. In Europe, most of the poorer people were used to a very inexpensive diet made mostly from natural or country bread, such as sourdough or French bread. It was a major part of their diet. It was full of nutrition, and the bread could be used as a mainstay of the diet. But the new American bread had no nutrition or components other than starch. Within weeks, people who primarily ate only the new American bread came down with a serious disease called Pellagra. This disease seemed to be serious open sores around the mouth and teeth. If left untreated, it might even lead to death. It was a new disease and nobody knew the cause.

A desperate search for the cause, resulted in the discovery that the suddenly appearing widespread disease was caused by eating the new American bread. And more importantly, the cause was narrowed down to a lack of Niacin, later called vitamin B1, in the diet. Centuries earlier, it was discovered that the common sailor's disease, called Scurvy, was due to a simple lack of citric acid, later called vitamin C. The sailors on long trips mostly only ate hardtack bread and salted pork during the voyage. The simple cure was to add citric acid, in the form of oranges or limes to the sailors diet. This cured and prevented the Scurvy.

HOW THE USDA SOLVED THE PROBLEM

The USDA, in the 1920's used this same Scurvy model of curing a nutritional lack in the diet, by simply adding what was lacking. If the lack of Niacin causes Pellagra, then simply add some Niacin to the new American bread. Thus the problem was solved, but not quite. It was discovered that Niacin was rather expensive to make and it didn't last very long after baking the bread. The added cost of the Niacin made the new American bread more expensive that other breads, which would force down the number of sales of loaves of the new bread. That would decrease the sales and profits for the farmers who grow the wheat. That is not what the USDA wanted. The purpose of the USDA is to promote the farmers, and NOT to promote the health of the public. So the USDA found a cheaper substitute to add to the bread.

It was discovered that a simple chemical called Pyridoxine, when added to the bread flour would convert the amino acid tryptophan into Niacin. In the 1920's no chemist nor doctor knew how the amino acid tryptophan in milk or the "the tryptophanes" in plants and vegetables worked. Since, of the 8 or so essential amino acids in the diet, only tryptophan did not enter into any of the body cells -- It was assumed then that tryptophan was a useless chemical in the body, and turning all of it into Niacin in bread was OK. At that time, nobody knew that the tryptophan in milk, vegetables and cereal grains were the means by which the body operated the circadian rhythms. Circadian rhythms in humans were not discovered until the 1960's, and even then not until the 1980's was it known that the chemical basis for the circadian rhythms in the brain was based on the amino acid L-tryptophan.

So in the 1920's the USDA recommended that the chemical pyridoxine, later called B6, should be added to the new American fluffy white bread, since it was cheap and the farmers could continue to sell more finely milled flour. This was long before the FDA came into being, and nobody at anytime did any test of the long term effect of adding the chemical pyridoxine to the diet. It was a giant mistake, which has been covered up ever since. The cover up consists in calling the chemical pyridoxine a "vitamin" and then making outrageous health claims for B6, which are not based on any actual laboratory tests. The outrageous claims are mostly made using the "weasel word" HELPS. As in B6 "helps" with nerves and brain function. No actual tests are ever done to prove those claims. The only tests done are survey tests, such as the Hamilton Psychological Scale which asks "do you feel better after taking B6?" That is NOT a scientific medical test which measures the chemical effect of pyridoxine.

HOW OTHER CULTURES SOLVED THE PROBLEM

Actually, the Pellagra problem had been discovered and solved around the world thousands of years ago. One example is the Meso-Americans, the Mayas and the Aztecs who had developed a new food called corn, or maize. It could easily be dried and stored for long periods, and then later ground into flour for making bread or commonly corn tortillas. This solved the problem of feeding large populations and preventing widespread famines when the crops were not abundant. But it had the problem that corn or maize, by itself, is deficient in Niacin. People who, during famine periods lived only on corn, quickly came down with the symptoms of Pellagra. How did the Mayans solve this problem a thousand years ago?

Until just recently, this was a medical mystery. How do the poor indians in Mexico not get Pellagra? The simple answer is that they added some "magical" preparations to their corn flour. What they added was simple sodium hydroxide. This chemical is also known as "Drano" which will dissolve anything clogging your toilet, and if you eat a spoonful of it, it will kill you instantly. The mystery is, how did the ancient Mayans discover that adding a pinch of "Drano" poison to your tortilla flour will cure and prevent Pellagra. Who knows, and I am sure archaeologists are not looking for that answer, so we may never know. But it was done thousands of years ago by some "magical shaman doctor," and is still done even today.

Chemically what happens when you add some sodium hydroxide to corn flour, some of the natural tryptophanes, found in most plants, is converted into the chemical Niacin, now called vitamin B1. You only need a very small amount, so only a small amount of sodium hydroxide is added. And, tada, the disease Pellagra is cured and prevented. The difference between using this method, compared to the USDA method using B6, is that the sodium hydroxide in small amounts, only converts a small amount of the tryptophanes, leaving sufficient L-tryptophan to still operate the circadian rhythms in the brain. Also the sodium hydroxide is broken down in the body to sodium ions which are the salts needed to operate your body. If you taste a small amount of sodium hydroxide it tastes like bitter salt, which makes your mouth pucker up, but it is safe to eat in very tiny amounts. It also has no long term side-effects such as are caused by taking the USDA approved chemical pyridoxine B6. The sodium hydroxide is processed by the body as if it were simple salt.

From where did the Mayans get their "magical" sodium hydroxide. It is found in most places in the world. It is found in ponds and caves which are made from water which has percolated through the earth. The ions calcium and sodium are what make up those stalagtites found hanging in caves. The Mayans simply baked their corn bread using some of that lime water from limestone caves, or they gathered some of the limestone and simply ground it into a bitter salt to be added to the flour. The limestone, along with other salts were probably a common trade good throughout ancient America. It was simply salt for making bread, or just called bread salt.

If you go into any grocery store in America, and look for packages of corn tortillas, and even packages of corn flour made in Mexico or by American flour companies such as "Gold Medal" you will find only two ingredients listed on the package. It has "bread flour made from corn" or "Masa de Harina de Maiz" AND the other ingredient is "Lime." And that is simply limestone, and not the juice from lime fruit. Alternatively the package of dried flour will say "specially prepared with lime water." So the simple Mayan solution to the Pellagra problem is still being used today, even in American grocery stores.

The USDA covered up this simple solution in their modern SR 17 nutrition tables, by showing that American breads are high in Niacin and B6. When they list other bread products such as Mexican cornbreads, they show that they are low in Niacin and B6. I don't know where they got their bread samples, but those are not traditional native American breads. They actually made a serious mistake in their tables, which exposes the B6 problem, when they listed a traditional bread called "Navajo bread," which obviously was prepared in the native way, since it is very high in Niacin but it has zero B6. That same solution could be used in modern American white bread, but nobody has done it, since B6 is still being sold as a "good" vitamin.

Other cultures, such as most of Asia, which almost completely lives on the pure white starch of rice, have found numerous alternatives to the Pellagra problem. One is to add bean sprouts to the rice before serving. The dried beans can be stored for years, and then just before serving, soak the small beans in water and in a day or so, the sprouting beans manufacture copious amounts of Niacin. Simply add a few bean sprouts on the rice and the Pellagra problem is solved. The rice and bean sprouts dish is a traditional diet in most of Asia. Now you know why - it prevents and cures Pellagra.

Thus, the USDA has made a serious mistake in calling B6 a vitamin. The B6 chemical was simply a cheap way to solve the Pellagra problem by converting all the tryptophanes in bread flour into the vitamin Niacin, vitamin B1. Many other cultures around the world had long solved the Pellagra disease problem thousands of years ago. And none of them used the chemical Pyridoxine. What I will show you next is who is "pushing" B6 to cover up the deleterious side effects of long term use of pyridoxine. How it is being marketed as a "vitamin" even though it does not fit the definition of a vitamin. And what are the many serious deadly diseases and disorders caused by using pyridoxin B6...

Marshall Smith
Editor, Brother Jonathan Gazette
newseditor@brojon.com

n/m


I don't necessarily buy that. What does that article prove?


Women take mega doses of this stuff if they are having trouble getting pregnant. I'll pass this along!