Table Of ContentWhat Diet Is Best For Me?
by Nicholas J. Gonzalez MD
In Celebration of
Dr. Nicholas Gonzalez’s Life
December 28, 1947 - July 21, 2015
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What Diet Is Best For Me?
by Nicholas J. Gonzalez MD
During the 1920s and into the 1930s, the dentist and nutritional researcher
Dr. Weston Price (1870-1948) traveled the world with his wife, searching out groups
of isolated humans still, at the time, following their traditional lifestyle and
importantly, their traditional diet. His journeys took him from Arctic of the
Eskimos, to the high Andes and the Inca descendants, to the Kenya plains of the
Masai, to the high Swiss Alpine valleys and to the far away Polynesia islands.
Though Dr. Price documented his exhaustive data in the lengthy book Nutrition
and Physical Degeneration, first published in 1939, his essential findings can be
summed up in one basic principle; contrary to nutrition experts in Price’s day (and
indeed today), who keep searching for the “ideal” diet for all humans whatever
their ancestry or genetics, our species adapted to, and appeared to thrive
on, quite different diets that often seemed to have little in common. And
to Price’s surprise, as varied as these diets might be, as long as each group he
studied stuck to their time-tested foods, they seemed to enjoy excellent good health,
free from the degenerative diseases, both minor and major, already commonplace
in Price’s time – allergies, arthritis, cancer, diabetes, heart disease, even to some
extent mental illness.
Certainly, the various groups Price investigated inhabited very different
ecological niches, each providing unique food sources. For example, the Arctic,
with its long, brutal winters, short summers, and tundra, allowed no opportunity for
agriculture, and the fruits, vegetables, grains, etc. we take for granted But it did
and does yield ample sustenance food from animal sources including fatty fish,
seals, whales, and land animals such as caribou. On the other hand, the high
Andes, with its more fertile soil and more moderate climate, was perfectly suited for
the cultivation of grains, such as corn and quinoa (actually a seed), as well as the
herding of livestock such as llamas. On the Kenyan plans, the Masai thrived for
generations on a diet of raw cow’s milk mixed with cow blood and some meat, but
like the Eskimos consumed virtually no plant products (as healthy as our
Department of Agriculture may claim such foods to be). The Polynesian diet
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emphasized coconuts – a food never seen by a traditional Eskimo - in all its forms,
the meat, milk, even fermented coconut milk, along with fruits, and fish.
Price catalogued in great detail the excellent enduring health enjoyed by
these various people following a traditional diet, and as a corollary, the poor health
and epidemic disease evident in their relatives who had moved into Westernized
towns, adapting the Western way of eating with a high intake of refined, nutrient
depleted grains, large amounts of white sugar, processed foods, canned foods,
chemicalized foods, foods transported over long distances (a process that itself leads
to nutrient loss).
Price’s travels and his eye-opening findings are a great lesson for us today,
that the diseases we fear most such as cancer, diabetes, and heart disease, are not
the inevitable cost of being human but are largely the result of poor food choices in
our lives. Of course, Price studied groups of humans living isolated from Western
intrusion, Western culture, and Westernized food. We here in America in 2014
couldn’t differ more greatly from these people, melting pot that we are, inhabited
and built by people from all continents, from all cultures, from all ways of life, and
whose ancestors adapted to a variety of diets. So how do we here today adapt
Price’s principles, choose a diet suited to our ancestral background, to find the good
health we all seek and avoid the catastrophic diseases of “Western civilization?”
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Such a task can be daunting, particularly with so many dietary gurus proclaiming
this diet or that diet as the “ideal” for everybody. Choosing food can become
confusing, to say the least.
In my private practice in New York City, patients come from all over the US,
from all over North American, and from all over the world, from Singapore to
Israel, and from everywhere else in between. To succeed with my nutritionally
oriented therapy, I’ve had to become adept at determining which diet plan a
particular patient might need, whatever the underlying health problem.
As a first point, I believe that our genetics determine our dietary needs, and
evidence from the scientific community is starting to confirm this to be the case.
For example, we now know that traditional Eskimos lack certain enzymes needed to
break down complex carbohydrates which they, living in the Arctic, would never
consume. I do have some esoteric type biochemical tests not commercially
available that help sort through the complexities of genetics and ancestry. But such
testing doesn’t help the homemaker or the Millennial or the grandparent trying to
determine what eating plan would be best for themselves, or for their families.
Actually, as complicated and bewildering as such determinations might seem,
it really isn’t that difficult. I learned a long time ago that people tend to
need, for optimal biological effect, the very foods that they like, that
they even crave. Sounds simple, but it really, really works in practice.
In Nature, if we look at other species for a moment, carnivores such lions
like to eat meat, they choose meat, this is what they are designed for, this is the food
they use efficiently, they don’t want nor will they eat anything else. No self-
respecting lion would ever think about munching on grass, or on leaves, or on hay.
But a natural vegetarian like a gazelle, for instance, chooses and thrives on grass,
and greens, on plants, and will never opt to eat a hamburger, ever.
We should follow this lead from Nature. A human genetically programed like an
Eskimo to require meat likes meat, likes bacon and pot roast, doesn’t want salads,
or even fruit particularly, though they might force themselves to consume these
plant foods because they are so heavily promoted as “healthy” in books and in the
media. Despite popular misconceptions, a genetic “meat eater” should be eating
meat, the fattier the better and as much as desired, forgetting the leafy greens and
the fruit. They should eat as much fat – the Eskimo diet was high fat, not high
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protein – as they want. Of course in my practice rarely do I prescribe just meat: I
find most of my “carnivore” patients do well with certain plant foods such as root
vegetables like potatoes and sweet potatoes, as well as cruciferous vegetables like
broccoli.
My vegetarian patients will gag at the thought of bacon or pot roast, will find
a salad for lunch with some beans, nuts and dressing quite sufficient for their
appetites, and to keep up their stamina the rest of the afternoon. They want to eat
light, they like to eat plants, and only occasionally will indulge in some lean fish or
poultry.
Balanced people, balanced that is in terms of dietary needs, fall somewhere
in between the vegetarians and the carnivores, functioning best with both plant
foods including fruits, vegetables, grains, nuts, seeds, and beans, but also some
animal products, though not as much as our dedicated carnivores require. Such
folks, who really want to eat a variety of foods, do well at a buffet providing a host
of different eating possibilities.
People feel best when they provide the right fuel for their bodies,
that is, the right food, and feel less well when they eat the wrong foods,
take in the wrong fuel. That’s a simple thought, but in practice it works. If you
crave certain types of foods, you most likely need it – our brains know what we
should be eating, after all it has our best interests at heart, it’s the experts that
confuse and confound.
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So that’s a good basic rule, that doesn’t fail. Of course, I am talking about
reasonable cravings, like for good quality meat, or for salads, and for foods that are
as close to their natural form as feasible – organically raised produce, organic whole
grains, and for the meat eaters, wild fish and grass fed beef. Stick to whole foods,
natural foods, minimally processed foods, whatever your craving set may be. And
yes I know, everybody likes chocolate, but this principle of “eat what you crave”
does not bless over indulgence in a favorite such as this.
Whatever the experts say, your brain is smarter than they are,
learn to trust your inclinations, your brain will lead you in the right
direction, to the right food, and to the potential for lasting good health.
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Dismantling the Ketogenic Diet
By Nicholas Gonzalez, M.D.
Republished with permission from www.NaturalHealth365.com
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Table of Contents
Does the Ketogenic Diet Cure Cancer?
.........................................................1
Disappointing “Cancer Miracles”
...............................................................2
The Theory Behind the No-Carb, High-Fat “Ketogenic” Diet as a Tool Against
Cancer
....................................................................................................10
The History of the Ketogenic Diet
..............................................................15
The Work of Dr. William Donald Kelley
......................................................19
My Experiences with the Kelley-Based Approach Utilizing Individualized Diets
for Cancer Patients
..................................................................................27
The Experience of Dr. Atkins, Who Treated Many Patients With a Ketogenic
Diet Without Success
...............................................................................31
Ketogenic Enthusiasts
.............................................................................37
Why the Ketogenic Diet Most Likely Won’t Work for Most Patients
..............41
About the Author
....................................................................................45
Dismantling the Ketogenic Diet
Does the Ketogenic Diet
Cure Cancer?
NICHOLAS JAMES GONZALEZ, M.D. was in private practice in New York City
since 1987, treating patients diagnosed with cancer and other serious
degenerative illnesses. He received his medical degree from Cornell University
Medical College in 1983. During a postgraduate immunology fellowship under Dr.
Robert A. Good, considered the father of immunology, he completed a research
study evaluating an aggressive nutritional therapy in the treatment of advanced
cancer. His nutritional research received substantial financial support from Proctor
and Gamble and Nestlé. Results from a pilot study published in 1999 described the
most positive data in the medical literature for pancreatic cancer.
Video Interview in 2013 by Jonathan Landsman with Dr.
Nicholas Gonzalez:
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