IPTLD®

Insulin Potentiation Therapy was initially developed by my grandfather, Donato Pérez García, Sr. M.D.
IPT targets the treatment of a cell by changing the bio-physio-chemical constants and parameters of the blood. This pathway initially attacks the cancerous cell itself through its intra-cellular environment and extra-cellular environment by permeabilizing the cell membrane via insulin.

IPT is a targeted therapy for cancer and chronic disease; the power of chemotherapy is directed only to cancer cells and not a patient’s entire body. In addition, the chemo is delivered at a fraction of the normal dose. This approach eliminates or significantly reduces the dreaded side-effects of conventional chemo. IPTLD annihilates cancer cells by employing the very same mechanisms that cancer cells utilize to kill people.

IPTLD® a Registered Trademark by Donato Perez Garcia,MD
Copyright ©1930-2019 Donato Perez Garcia.



Saturday, April 20, 2019

Sugar, juicing and diets: How much sugar should you eat per day?


The information presented in this comment is solely responsible made by Dr. Donato Perez Garcia, MD., based on his personal experience of taking care of patients with chronic degenerative diseases and cancer since the year of 1982 (more than 36 years of experience in this field of alternative medicine). 

When you consume a healthy fresh juice of fruit or vegetable you lose fiber and that results in juices having the ability to spike your blood sugar in a more dramatic way than if you ate the actual fruit or vegetable. When juicing fruit and vegetables, some of the healthy, filling fiber is lost, because juice extractors separate the juice that contain concentrated amounts of vitamins, minerals and other plant nutrients from the fiber-rich pulp and skins. In addition to fiber, you also lose some polyphenols and antioxidants found in the pith of citrus fruits and skins of fruits and vegetables. Antioxidants help to balance inflammation, while enzymes (like the find in pineapple) help with digestion. Yes juicing can provide a convenient and refreshing way to get a dose of nutrients that are easily absorbed but juicing is not for everyone that has a chronic disease. 

Carbohydrates and sugar. 
All cells in our body rely on the presence of carbohydrates to function. If you do not provide the natural “fuel” to start the engine of each of your cells, functions like the one done by immune cells are not going to perform the job of keeping an eye on intruders and this will trigger a malfunction and eventually a disease. 
What is the problem with our diet?
It is not carbohydrates or protein or fat. The main problem is that we do not measure what are we going to eat in each meal. Want to start eating healthy? If yes this is what you need to do: measure what you are going to eat. Use a measuring cup or spoon. Our body needs are to consume balanced amounts of protein, fat and carbohydrates during the hours that we are awake.
Our body works better when we eat measured and balanced amounts of natural foods, preferably food that are grown on the specific season of the year. See the Food Calendar below (gives information about the beginning of the season and for several fruits and vegetables last for several months).

For the Northern Hemisphere, starting on:
March the fresh fruits and veggies are wild mushrooms.
April: parsnips and pea greens.
May: arugula, asparagus, Fava beans, lettuce, parsley, radishes, scallions/spring onions, spinach. June: beets/beetroot, broccoli, cabbage, carrots, cron, oregano, peas, strawberries, zucchini blossoms. July: apples, basil, blueberries, blackberries, cherries, cucumbers, eggplants/aubergines, garlic, green beans, melons, onions, peaches, peppers(sweet), potatoes, raspberries, squash(summer), tomatoes, zucchini/courgettes, courgette flowers.
August: broccoli raab, cantaloupes, cauliflower, celery, currants, leeks, nectarines, okra, pears,  plums, squash(winter), turnips, watermelon.
September: Brussels sprouts, escarole, grapes, pumpkins, radicchio, shelling beans/shell beans. October: cranberries and fennel.

For the Southern Hemisphere, starting on:
January: apricots, asparagus, bananas, basil, blackberries, blackcurrants, blueberries, cantaloupes, celery, cherries, cucumbers, eggplants/aubergines, garlic, grapes, green beans, leeks, mangoes, nectarines, okra, peaches, pears, pineapples, plums, radishes, raspberries, red onions, redcurrant, scallions, snake beans, squash (pattypan), strawberries, sweet corn, tomatoes, watermelon, zucchini/courgettes, zucchini blossoms/courgette flowers.
February: apples, onions.
March: avocados, cabbage, kiwi fruit, lettuce, mushrooms (boletes, field, pine), potatoes, pumpkins. April: carton, fennel, parsnips, spinach.
May: turnips.
June: broad beans, broccoli, Brussels sprouts, cauliflower, kale, mandarins.
July: grapefruit (pink), peas.
September: mushrooms (morel).

Need more information about harvest in your area, do your search to find the best grown food for your body.

There are some diets that propose to reduce or eliminate the consumption of a specific nutrient, like for example sugar or carbohydrates. Your body will find a way to produce what you are not providing. If sugar is restricted your body will use your body fat ( or proteins when. Fat is not available) to produce carbohydrates and by doing this conversion the body will lose strength and this may not be healthy. In short eating healthy menas to measure everything that you plan to eat and your body needs measured and balanced amounts of all natural nutrients. What you do not need to eat is processed foods that contain chemically altered nutrients or or synthetic nutrients or substitutes like in the case if sugar. Natural sugar is the best source of carbohydrates but use with measure. 
How much carbs/sugar is recomended (this includes fruits, vegetables and other foods): the maximum amount of sugars you can eat in a day are : Men: 150 calories per day (37.5 grams or 9 teaspoons) Women: 100 calories per day (25 grams or 6 teaspoons). Again use caution if you have a disease and measure using a cup or spoon the amount of each food and know the contents 9carbs, fat, protein)of each food you plan to eat. There are tables with the contents of each nutrient for almost each type of food, do your work and search for this table or consult with your Professional Nutritionist.

Want to read more about the treatment alternative to help you get the best possible outcome for your chronic disease:

www.iptldmd.com

www.donatoperezgarcia.com

Sincerely

Dr.Donato Perez Garcia, MD

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