“Inflammation Equals Disease” with Raymond Francis

How do we get inflammation? Where does it come from? Sources include sugar, white flour, and processed oils, which make up a significant portion of the average North American diet and cause biochemical chaos in the body. In fact, the wheat-consuming nations of the world have the most inflammatory disease.

If we’re overweight, fat cells produce inflammatory chemicals, adding to the overload, and the result is massive amounts of inflammation occurring in our bodies. These pro-inflammatory chemicals, when released, damage our tissues, glands, and everything else.

Raymond Francis is an internationally recognized leader in the field of optimal-health maintenance who has proposed a remarkable concept of health along with a simple program for achieving it that begins by teaching the basics of good health.

He believes health is an individual responsibility, our duty to ourselves. But we’re simply not living up to it. Why? First of all, because nobody ever told us it is a duty; and secondly, nobody ever told us how to do it. But health is a choice, and Raymond’s passion is to help people choose it.

One of the questions I asked him was:

What were the results of his latest research since our last interview? Here’s what he said:

Inflammation is the foundation stone of virtually every chronic disease.

It certainly is a foundation stone of cancer. Inflammation drives cancer. Without inflammation cancer would not exist. Here’s what I’ve been finding. You say inflammation is important. Then you ask the question, “How do you get inflammation? Where does inflammation come from?”

You start looking at the sugar, white flour, and processed oils that we eat. These are all sources of inflammation.

Then we’re overweight, and that’s a source of inflammation. Fat cells produce inflammatory chemicals. Still, we have massive amounts of inflammation going on. You keep asking yourself, “Where is this coming from?” I’m starting to find out where it’s coming from.

I’ll share this with your audience. I haven’t completed all my research on this yet, but I’ll share the conclusions I’ve reached so far.

Our consumption of wheat is a major source of inflammation. I have simply stopped eating wheat. I eat no wheat whatsoever. In fact, I eat very few grains now. I strongly recommend that people stop eating wheat, and here’s why.

What we’ve done over the years is we have hybridized wheat to continually get higher and higher amounts of protein in the wheat.

We now have wheat with very high amounts of protein, much higher than 2,000 years ago. There’s a component of this protein, which is actually one of the proteins; it’s a glycoprotein, which is a protein and a sugar molecule together.

This is a class of compounds called lectins. Lectins are in the wheat to protect the wheat from attack by bacteria, viruses, and fungi.

It does a marvelous job of protecting the wheat from infection. It does this by damaging the cell walls of the bacteria and the fungi and destroying them. Here’s something that is in there to protect the wheat from attack.

Unfortunately, human beings have the same receptor sites on the cells as the fungi and bacteria have. That means that because we have the same receptor sites, the lectins are also going to damage our cells.

Historically, when we were eating wheat 2,000 years ago, it had lectins in it but we had adapted to the amount of lectins.

Now what we’ve done, especially over the last couple hundred years, is we’ve hybridized the wheat to where it has very large amounts of lectins in it now. We have high-protein wheat with large amounts of lectins.

We’re now getting exposed to a tremendous amount of lectins.

Guess what? Lectins, even in very small quantities, are capable of producing pro-inflammatory chemicals in the body. I really think that this is where a lot of our inflammation is coming from. Even at exceedingly low concentrations, lectins will stimulate this production of pro-inflammatory chemicals.

Once you do this, the pro-inflammatory chemicals go out and damage all your tissues, glands, and everything else.

The problem is that we’re producing a lot of inflammation here. Geographically, when you look at the wheat-consuming nations, the countries that consume the most wheat have the most problems with inflammatory diseases.

I’m looking at this thing and asking, “Where’s the inflammation coming from?” I’m looking at the fact that the lectins produce information, and I’m then looking at the fact that wheat-consuming nations have the most inflammatory disease.

It’s starting to form a picture for me. You asked the question of what I’m doing and what my new research is. This is one of the things I’ve come up with recently.

I’m beginning to believe that this is really very profound stuff here. I have gotten off of all wheat totally and completely, and I’m now advising everybody not to eat any wheat.

It may in fact be a very bad choice. Again, it doesn’t take much. What we’re finding in the research is that exceedingly small concentrations of lectins can stimulate the production of inflammatory chemicals in the body.

That muffin for breakfast may be enough to stimulate a lot of inflammation. Then there’s another problem here. Lectins are highly stable molecules, so they’re very resistant to the degradation through a wide variety of pH ranges and a wide variety of temperatures.

They survive cooking, sprouting, fermenting, and digesting. They’re very stable molecules, and they’re also highly resistant to breaking down in the body. They actually bio-accumulate in the body and become incorporated into the tissues where they begin to interfere with your normal biological processes.

I tell you, the more I look at the lectins the scarier they become.

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