The Truth Revealed in the UK–Then Silenced… Again!

Just recently this post appears here and before they remove it, I posted the PDF. And remove it they will since all of the leaders of the National Obesity Forum, that already caused some resignations and surely more will follow. So before all the facts disappear like nothing ever happened, I am posting it all and then will explain what is what in my next post. In the meantime, if you have the chance, please read the PDF here:


I will be referring to this page shortly.

The opposition is here full of “eminent experts” (understand money talking) and all this is happening in silence. I am planning to make a lot of noise about it and so I am working on a full write-up. I just wanted to be sure the fine article in PDF above will never ever disappear again!!!

Feel free to comment,



About Angela A Stanton, Ph.D.

Angela A Stanton, PhD, is a Neuroeconomist focusing on chronic pain, electrolyte homeostasis, and genetics. She lives in Southern California. Her current research is focused on migraine cause, prevention and treatment without the use of medicines. As a forever migraineur from childhood, her discovery was helped by experimenting on herself. She found the cause of migraine to be at the ionic level, associated with disruption of the electrolyte homeostasis, resulting from genetic variations of all voltage gated channels that modulate electrolytes and voltage in the brain, insulin and glucose transporters, and several other related variants, such as the MTHFR variants of the B vitamin methylation process and many others. Migraineurs are glucose sensitive and should avoid eating carbs as much as possible. As a result of the success of the first edition of her book and new research and findings after treating over 4000 migraineurs world wide, all ages and both genders, she is now finishing the 2nd edition. The 2nd edition is the “holy grail” of migraines, incorporating all there is to know and also hypotheses. It includes an academic research section with suggestions for further research. The book is full of citations to authenticate the statements she makes to be followed up by those interested and to spark further research interest. It is a "Complete Guide". Due out in the summer of 2017. Dr. Stanton received her BSc at UCLA in Mathematics, MBA at UCR, MS in Management Science and Engineering at Stanford University, PhD in NeuroEconomics at Claremont Graduate University, and fMRI certification at Harvard University Medical School at the Martinos Center for Neuroimaging for experimenting with neurotransmitters on human volunteers. For relaxation Dr. Stanton paints and photographs. Follow her on Twitter at: @MigraineBook
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7 Responses to The Truth Revealed in the UK–Then Silenced… Again!

  1. Roald Michel says:

    Since the day you told me, we refrigerate all cooked potatoes, rice, and pastas, re-heat them later, and then enjoy that stuff. And whenever there’s an opportunity we tell others to do the same thing. Um…..yes I know, skipping such food at all is the way to go, but (baked) potatoes, with onion rings, mushrooms, garlic, broccoli, french beans, certified angus steak, and some spicy herbs added a la Chef Roald Style is so……….mmmmmm………jummy.

    I stole “clueless” from that url 😎

    Liked by 1 person

  2. adamjasonp says:

    The link at the top of the post doesn’t work.

    Liked by 1 person

    • Be Healthy says:

      Yes adamjasonp, I knew they would pull it so you have the pdf link below. That is the same publication. They were going to pull it and I was lucky to have learned about this yesterday since as of this morning it was pulled BUT I have what they pulled and is readily available for anyone to read. So click on the link “Eat-Fat-Cut-The-Carbs-and-Avoid-Snacking-To-Reverse-Obesity-and-Type-2-Diabetes-National-Obesity-Forum-Public-Health-Collaboration” above and that takes you to the thing they pulled, which now rests with me.


  3. Roald Michel says:

    Great stuff. Of course I already knew, thanks to you, a good part of the info, but there were a few newbies too.

    “……22 teaspoons of sugar daily can fall within recommended guidelines.” What fool could go with such nonsense? Yes, I know. Not only fools.

    “A global survey carried out by investment bank Credit Suisse worryingly revealed a substantial level of misinformation that exists amongst doctors with 92% believing that fat consumption could lead to cardiovascular issues, 87% suggesting obesity as a consequence with nutritionists coming up with broadly similar conclusions. Incorrectly 54% of doctors and 40% of nutritionists thought that eating cholesterol rich foods raises blood cholesterol. Most “shocking” in the report was that 83%
    of doctors thought butter was worse than margarine and 66% believed vegetable oils are beneficial to health.” Mama mia! Really? Yes, really clueless professionals. Good thing I made it a habit not to blindly trust those people.

    Btw, I thought starch was good. And now it’s not?

    Liked by 1 person

    • Be Healthy says:

      You are right Roald, they tell you that for 2 reasons: 1) they consider starch to be soluble fiber in some way. However, starch is actually 100% glucose in most foods (like potato starch is 100% glucose to be). So it is not actually good for you since starch is carbs (it is included in carbs count when the carbs are listed on the label. 2) there is what is called “resistant starch” which is the 3rd type of starch, sort of in between soluble and insoluble. However, resistant starch has to be made into resistant starch from starch. Refrigerating or freezing starchy food will convert approximately 50% of the starch into resistant starch–this was a BBC2 TV experiment of maybe a year ago.

      Each starch type requires different length of cooling/freezing to become resistant starch. For example, pasta: cook it the day before, refrigerate and then you need to heat it again–the heating makes it “sealed in” resistant starch about 50%. In bread however, you need to put the fresh bread into your freezer for one month and then heat it to get the bread’s some percent (not all) converted to resistant starch. I have no idea how long and which form of cooling and heating would convert a potato, for example to resistant starch… Thus not all starch is treated equal.

      In terms of clueless doctors… heh… now you really can relate to my webpage URL name… I find it rather catchy name “Clueless Doctors”…. don’t you? 👿


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