Why could celiac be a result of glyphosate? Glyphosate is used to dessicate wheat for harvest wheat in US & Canada. Lactobacillus in the gut aids digestion of gluten. Glyphosate kills lactobacillus Aastha Jain Simes: "Why could celiac be a result of glyphosate?" Dr. Stephanie Seneff: "Yeah, that's a very interesting one. I wrote a whole paper on that together with Anthony Samsel. I was very interested in it and I definitely think that it's the primary cause of the epidemic that we're seeing in gluten intolerance. It's amazing how it's kind of shot up out of nowhere. I started noticing, I can remember maybe 10 years ago all these gluten-free foods showing up, and sections of the grocery store devoted to gluten-free. "I was puzzled by that. But then once I realized that glyphosate is sprayed on the wheat right before harvest quite often here in the United States and especially in Canada where it can get cold. They want to beat the frost, they can accelerate the maturation to produce seed and they can synchronize the harvest so that they can get a higher yield if they spray the crop with glyphosate shortly before harvest. "And then of course when the glyphosate goes into the seed and so you get especially high levels of glyphosate in the wheat germ, which is a very healthy food normally, but the highest levels are showing up in the wheat germ because that's where the glyphosate is going. It gets into the tissues of the plants; you can't wash it off. "Lactobacillus is a microbe in the gut that's very important for the infant for digesting milk actually, but also gluten. That microbe specializes in helping the host to digest proteins that contain a lot of proline, and both casein and gluten contain a lot of proline. Proline is a special amino acid that uniquely requires special enzymes to break it apart from the other amino acids in the protein, and the lactobacillus provide those enzymes to the host. So that's a very fancy collaboration between the bug and the host to deal with the digestion of the wheat. And I think part of the problem is that lactobacillus is being killed off by the glyphosate, the wheat is not being adequately digested, and these short peptides containing proline are sticking around. "And when the immune cells see a peptide sequence that's a foreign protein they get upset, so the immune cells produce antibodies to that. And then it turns out there's this mechanism called molecular mimicry where the antibody gets confused and sees a human protein that's similar and starts attacking that instead. And transglutaminase in fact is the particular protein that gets attacked by an autoimmune disease called celiac disease, which is a very specific form of gluten intolerance. And celiac disease in this paper we showed a plot that showed that celiac disease was going up in prevalence over time in the United States exactly in step with the rise in glyphosate usage on wheat, not corn and soy, but wheat, which was a different curve, but it matched much better with the gluten intolerance than the usage on corn and soy, which makes sense because it's wheat that's the problem. "So I really feel pretty confident that glyphosate is the primary cause of the epidemic that we're seeing in gluten intolerance." Dr. Stephanie Seneff with Aastha Jain Simes @ 11:05%%14:10 (posted 2024-05-30) https://youtu.be/dFrb258ABGI&t=665

Glyphosate damages gut microbiota, raises gut pH, damages acid-loving microbes' ability to make butyrate. The colonocytes lining the gut get sick from a lack of butyrate, which leads to IBD and eventually colon cancer Tristan Scott: "Yeah, I think it's incredible, and that's one of the main mechanisms or areas that people are pretty familiar with is that [glyphosate] is like a nuke for your gut, really. But when you get into how it works and then how something I realized is just how important the gut is for producing things like B vitamins. I think you said in your book that it augments the the dietary intake of it. So that's something that especially folks in the diet community pretty much never talk about, and that care we need to have for our microbiota and just how the diversity has been just decreasing tremendously over decades. If you look at like studies comparing the Hadza in Africa and Tanzania compared to the modern man, it's so crazy." Dr. Stephanie Seneff: "I think I talk about that in my book. I have a chapter on the gut which I've spent a long time on it. The gut is a hard problem when you start looking. The research literature has blossomed. There's tons of papers now, and they're very complex with all these pretty colors, and all these Venn diagrams, and all these different microbes in different amounts, and it's extremely overwhelming. But I eventually dug a story out of that I feel that I'm quite confident about which is super interesting. "Glyphosate causes the pH of the gut to go up, and I think that's because of these undigested peptides. Normally the proteins come in, they get broken down into the amino acids, they get absorbed in the midgut, they get absorbed into the system, and now everybody's happy, because you need those amino acids to make human proteins. "But they don't get digested. They end up in the lower gut still as peptide sequences. And then there's gut microbes there that can break them down, but break them down all the way, because you can no longer absorb those amino acids. They have to be broken down all the way to nitrogen, which is going to be ammonia, which is going to be a high pH. So you raise the pH of the gut, and then that causes the acid-loving microbes to get sick they can't really live in this high pH. Those are the ones that make the acetate, the butyrate, the propionate. These are short-chain fatty acids that are incredibly important for the host, because the colonocytes lining the gut, their main food is butyrate, and butyrate comes from these acid-loving bacteria. And so when they can't make the butyrate, the colonocytes get sick, and then you end up with inflammatory bowel disease and irritable bowel disease, and eventually you get you know colon cancer and things like that, all of which are going up dramatically in step with the rising glyphosate usage in this country." Dr. Stephanie Seneff with @ 26:21–28:49 (posted 2023-12-05) https://youtu.be/LaU2i0T5FWY&t=1581

UV in sunlight hits the skin, releases NO, which moves into circulation, which dilates arteries, which lowers blood pressure, so you don't get a heart attack or stroke, and you live longer. Dermatologists don't care Professor Richard Weller: "We then shone UV at the arm. And we either shone UV at the arm so rays hit it, or we shone UV at the arm but it was covered with a foil blanket so the temperature rises but UV doesn't hit the skin. And what we showed was that when you irradiate the forearm it causes vasodilation. So ultraviolet in man is an arterial vasodilator, and the sham arm there was no vasodilation. So UV in man is a direct vasodilator. "Blood pressure is a function of total peripheral resistance and cardiac output. So you multiply what the heart cardiac output is by the peripheral resistance (and the more constricted vessels are the greater the resistance), and the function of those two gives you blood pressure. So we then stood people in UV cabinets or we lay people under full-length UV lamps, and we showed that shining UV at people lowers blood pressure. The sham irradiation, covered with the foil blanket so that the temperature goes up and not the rays, there's a fall in blood pressure while the lamps are on because you get warm. But as soon as the lamps are off, the sham irradiation returns to normal, but the actively irradiated stays down. "And then you have a rise in circulating nitric oxide in the irradiated group and a fall in nitrate. So sunlight hits the skin, releases NO, which moves into the circulation, which dilates arteries, which lowers blood pressure, so you don't get a heart attack or stroke, and you live longer. That's great. "So that was super. Of absolutely zero interest to dermatologists. Not interested at all. Couldn't be. They really don't care." Professor Richard Weller @ 32:01–34:06 (posted 2025-10-11) https://youtu.be/uqVLQdC4qoc&t=1921

The basic biochemical function of mitochondria is to produce water. We also recycle the metabolic water to produce energy. Once you recycle your metabolic water to produce energy then you have to drink some water or some oil Dr. László Boros: "The most important function of mitochondria, and that's the basic function of mitochondria, is actually to produce water. […] It's not to produce energy. No, no, no. The mitochondria has very little original biological role in generating energy. In evolution it was actually the sun. The reptiles who actually didn't drink water, they were actually making their own water from food. That's why they could propagate in the desert, and they used the sunlight for energy. "Now as we move to the temperate climate we use the mitochondria, we recycle this water, this is why we can produce more energy. But actually the basic biochemical function of mitochondria, and I'd like to emphasize this, as a biochemist, and as a professor at UCLA, is to produce water. This is why you breathe in oxygen, and this is why you harvest food, hydrogens, and you breathe out carbon dioxide, because you don't need the carbons of food, you need the protons, or hydrogens, from food which you attach to oxygen and you make metabolic, or matrix, water. "Now what happens to this metabolic or matrix water, that decides if your mitochondria is producing energy, ATP, or you use this metabolic water as a chemical solvent and you use it for your body's hydration. That's what the animals in the desert do. But obviously they have sunlight so they don't have to produce ATP as much as like we here in the temperate climate." Luke Storey: "So a polar bear then would be not using sunlight to produce energy. […]" Dr. László Boros: "Yeah. That's why they have to eat those big fatty sea lions, because that's the only way they can survive close to the North Pole, simply because they have to generate ATP from their food, and they have to breathe oxygen in, meaning that they produce their own water in their cells, and they recycle that water. This is why they eat snow, because they still have to have water. Once you recycle your metabolic water to produce energy then you have to drink some water or some oil." Dr. László Boros & Dr. Que Collins with Luke Storey @ 49:14–51:49 (posted 2018-10-02) https://youtu.be/eEjobyXZJ_8&start=2954

Every protein that's made starts with methionine. The 'methionine is bad for aging' study was flawed as it used synthetic high-deuterium methionine; the deuterium caused the harm. Cancer as a signal of mitochondria stealing methyls off of the DNA due to too much deuterium Tristan Scott: "I've listen to these biohackers. […] They eat animal based, they eat meat, but they would always be like, 'Well, there is one caveat. Methionine has been shown to be bad for aging […]'" Dr. Stephanie Seneff: "Can I talk about that there? Because I have a very good story for that." […] "I remember years ago reading about this methionine deficiency idea to try to live longer, and I was like, 'That is just so wild, so crazy. How can that possibly be true?' I was blown away by it. That just doesn't make any sense, because methionine is extremely important. It's like every protein that's made starts with methionine. It's how you start the protein synthesis. How could deficiency be a good thing? Just recently I had the idea because methionine of course is the source of methyl groups. This can get us into the deuterium big time." […] "It turns out the gut microbes are responsible for making this methyl CH₃, which has these three Hs that are not deuterium. They're like almost guaranteed not to be deuterium because of what the microbes do. So they become very important to the body, the CH₃ that's attached to the sulfur of the methionine amino acid. Then that CH₃ becomes the methyl groups that get distributed throughout your body, stuck onto your protein, stuck onto your DNA, your RNA. It's like thrown around everywhere in the body and they hold on to it. Then eventually it gets metabolized in place, like from the DNA, that methyl gets metabolized and turned into carbon dioxide and water within the mitochondria. "Those Hs get delivered to the mitochondria, Hs that are guaranteed not to be deuterium, and so that becomes very valuable to the body. It's actually storing all these methyls as a resource for when the mitochondria become toxic because they've got too much deuterium, they need to have a really good source of a guaranteed food that's going to be healthy, they can grab the methyls off the DNA. Eventually if they grab enough of them the DNA becomes deficient in methyls, and now you've got cancer, because that's how the clue for cancer, you know, many of the cancers are a consequence of hypomethylated DNA. The DNA has been losing its methyls, and that's like the cell is saying, 'Hey, my DNA is losing its methyls. We probably have a deuterium problem here.' It's like a signal that there's a deuterium problem, because it's had to steal the methyls from the DNA. "So they had this study on these rats and they fed them a synthetic diet. They were given amino acids that were produced in the laboratory. It was explained in the paper. So the rats were given all these equal appropriate amounts of all the different amino acids to eat. That's their food. It's very highly synthetic. It was made in the chemistry lab. So they gave the control group lots of methionine and then the treatment group low methionine. So that's your low methionine diet. They showed that the rats that got the low methionine diet lived longer and were healthier. So then they said, 'Well of course then methionine is bad.' Right? "The flaw is that that methionine that those rats ate was not guaranteed to have low deuterium in its methyl groups. It was made in a chemistry lab. So those methyl groups were not gold at all; they were just crap, so to speak. They were not healthy food. But on the other hand they had methionine so they weren't inspired to make methionine because it was already plenty. So they were basically misled into thinking that methionine was perfectly healthy, the way it would normally be if it had been made biologically. But because it was made in the chemistry lab it didn't have the low deuterium. So these rats are all saving all this methyl groups and being careful to keep track of them, but those methyls are no good, because they came from the synthetic laboratory instead of from a biological source." Dr. Stephanie Seneff with @ 54:03–57:48 (posted 2023-12-05) https://youtu.be/LaU2i0T5FWY&t=3243

Drink only when you're thirsty, only as much water is necessary to kill your thirst. Water as an unpredictable source of deuterium. "If you don't know the deuterium content you have to limit the intake." Developing diabetes insipidus from excessive water drinking, making you even more thirsty Tristan Scott: "You said that you drink as little water as possible, and then when you do. . ." Dr. László Boros: "No. I only drink when I'm thirsty, […] and I drink as much as water is necessary to kill my thirst, and that's usually rain water below 125 PPM. It's very simple. […] It's deuterium depleted, but it's in the rain, kind of a good fall rain, 125 PPM or below. Tap water is 143 PPM to 155 PPM, most of the major cities. If it's coming from higher elevations, from for example the Colorado River, it may go down to 138 PPM. But it's still very high when you drink two or three liters of it a day. […] "I consider everything that you put in your body as a deuterium source, potentially. If you don't know the deuterium content you have to limit the intake. "The other problem is with excessive water drinking without salt is that osmolarity will drop in your blood. Osmolarity will drop in your brain cell, so you will actually have brain swelling that dismantles the hypophysis or the pituitary gland. It's actually locked into your sella turcica, which is a bony little compartment. That's where this organ, this pituitary gland, sits in. If you drink water excessively, this gland kind of expands in this bony capture, or it's capsizing this bony compartment called sella turcica […], and actually start compressing on ADH releasing cells, the antidiuretic hormone, and also sex hormone, and growth hormone, and thyroid hormone regulating cells, because they are all produced by the pituitary gland. So if those are swollen then your antidiuretic hormone is not helping you to preserve water, so you develop diabetes insipidus, and you have to drink more because you are more thirsty, simply because you are unable to salvage water through the actions of antidiuretic hormone, which prevents diuresis. It actually retains water from your primary filtrate in your kidneys, so you cannot regulate your own water homeostasis. "So you're actually exposed to an environmental, unpredictable deuterium source in the form of water. […] "Actually, you can actually die of water poison, you can die of brain swelling. […] Excessive water drinking without thirst is causing more harm that you can actually imagine. […] Your body has your thirst or any other natural signal. For example, if you're hungry you eat, if you're tired then you sleep, if you're thirsty then you drink. […] "Actually if you drink excessively, like let's say a liter of water half an hour, you're going to pee out 1.3 liters of water in the next four hours for sure, but it's gone in the next two hours practically. So it's useless. Your body is trying to get rid of it simply because it didn't need it. So you are constantly challenging your body to kind of overcome your behavioral patterns simply that are physiologically, biochemically totally against your own regulatory systems. Those are overdriven by media, by advertisements, and the list just goes on and on. That's our scientific position on this whole issue." […] "If you're thirsty, drink as much as is necessary. When we were kids we went out on these school trips, and I remember teachers telling us when we were like, 'Oh, I'm thirsty. I'm thirsty,' they said, 'Just don't drink. Don't drink. If you're still thirsty in five minutes, wait five minutes,'" Tristan: [laughs] Dr. László Boros: "'then you get one little sip. That's it.' And actually it was sufficient. Well, we were lean. We were not like as obese as nowadays these kids, unfortunately." Dr. László Boros with @ 01:29:12–01:30:14, 01:31:40–01:36:26 & 01:37:33–01:38:12 (posted 2023-11-28) https://youtu.be/U6nw_3m_k74&t=5352

Deuterium content of grain-fed sour cream or butter is higher than grass-fed by 26 PPM. Higher deuterium contributes to the chronic disease epidemic Dr. László Boros: "So we wrote a paper about this in Metabolomics which compares the metabolic and the disease state of the grass-fed and the grain-fed cows based on published data in the literature. It's in Metabolomics so if you want to read more about it." Tristan Scott: "That's the 'What to feed or what not to feed,' right?" Dr. László Boros: "Exactly. 'What to feed or what not to feed.'" Tristan Scott: "Yeah, yeah. I read that." […] Tristan Scott: "I had to ask the dairy question […]" Dr. László Boros: "Yeah of course. Very critical, very important question." Tristan Scott: "But it makes sense, right? If you have to grow obviously, I would imagine the deuterium content would be pretty high in some those. . . Dr. László Boros: "Yeah, yeah. We measure those. From your perspective, if you compare sour cream or butter from grass-fed cows compared to grain-fat cows if you compare to those. . ." Tristan Scott: "What, a 15 PPM difference? 20?" Dr. László Boros: "So you go from 110 to 136." Tristan Scott: "Wow." Dr. László Boros: "So yeah." Tristan Scott: "26. Wow. That's incredible." Dr. László Boros: "26 PPM. Yes. Listen, it's not a joke. I mean it's not just something just to walk by and say, 'Oh well, whatever.' It is significant and when it comes to human health and animal health, or just planetary health, or just practically chronic disease epidemics you have to take these into consideration unfortunately." Tristan Scott: "Yeah. 100%." Dr. László Boros with @ 01:26:23–01:28:09 (posted 2023-11-28) https://youtu.be/U6nw_3m_k74&t=5183

In the first trimester, a female fetus will cause nausea, vomiting, & fasting, effectively keeping mom in ketosis to limit deuterium for its developing follicles. Effect of deuterium consumption in adult males vs females Dr. László Boros: "Fertility is very important, because it's simply it seems like the oocyte, the female reproductive system locks in all the follicles in the female reproductive organ. They have about 400,000 follicles in the ovaries, and about 400–500 of them become eventually ruptured or matures to be fertilized with a sperm. "And it happens in the female babies it happens in pregnancy. By the third month you have the baby's ovaries with all the follicles developed. After that, they go into a dormant state. […] They are surrounded by follicular cells, so they don't really get involved in metabolism, and it doesn't matter what you eat. "While in the first trimester, you may throw up, you may have nauseation. […] So […] you fast. You practically keep yourself in ketosis, you know it or not, but practically that's what your body is trying to do. If you eat too much you throw up, simply because your baby is trying to limit deuterium for these follicles as much as possible. So that's locked in in life. "It's different in males because they produce sperm constantly. Their sperm's DNA or chromosome deuterium content is different from that of the females. The females can eat anything: their oocyte, the haploid DNA or chromosomes, they don't gain deuterium. "But the sperm would. So eventually in nature we know that the males that go to a successful mating fight, meaning that they are lowest in the deuterium, because their nanomotors and muscles and all those abilities are the best in that particular male generation, they will have the chance to mate. So nature still kind of depletes deuterium in the sperm, too, but it's a different natural scenario. "And we are exploring all these marvels and beauties of nature, and we do our interpretation, means that we interpret those findings from the point of view of deuterium. So practically, it's almost like you can explain all kind of weird stuff that happens in nature. You may not understand it from just looking at it, but once you talk as a deutenomicist, or once you apply deutenomics to those particular biological principles, you gain a little better insight of why things happen, in what order, and for what reason." Dr. László Boros with Sarah Kleiner @ 31:06–34:38 (posted 2022-08-10) https://youtu.be/tIKl_RlTbJo&t=1866

Seafood is really important because it controls the eye clock. The more tech abuse, the more sunlight and seafood you need. The older you get, the more important getting better light (e.g., at five north latitude) frequently becomes GMONEY: "Dr. Jack says light, water, now magnetism, that's kind of difficult for me to understand, I guess. I'm not totally sure about that one. What else do you want to add to that? [...] What's like in the top 10?" Dr. Jack Kruse: "Seafood is really important because it controls the eye clock. The eye clock is the thing that controls everything in your body. Most people don't understand like the tweet that you put up before, it got into something called the Bazan loop. Again, you don't have to know any of this shit. I would just tell you, if you can eat seafood, like the more tech abuse that you use, the more sunlight and the more seafood I want in your diet. OK? I think eating meats, that is what I would call the base of your diet, because you're. . ." GMONEY: "Is sushi OK?" Dr. Jack Kruse: "Yeah, sushi's fine, but I would cut out the rice. The rice is probably superfluous. Sashimi is probably a better choice." "And then I would tell you, the light, the sun that you get obviously where you are in Southern California compared to where I'm now, I'm probably like fifth degree north latitude. Like I go outside even though it's January, this day here is better than the best day you'll face in June or July where you live. "And when you realize that the older you get, like when you're an old fucker like me in your sixth decade, going to light like this more frequently is important. "You guys will laugh, but the reason I'm on this trip twofold. One is not only to get better light than we even have in El Salvador, because El Salvador is 13 north. I'm at five north. . ." Dr.Jack Kruse with @ 46:07–47:54 (posted 2025-02-06) https://rumble.com/v6hkze4-rugpull-radio-ep-108-special-guest-dr-jack-kruse.html?start=2767

Your eye is an optical lattice clock that takes the frequencies of light to create a day-night cycle. The suprachiasmatic nucleus is the master clock that controls everything in the body. The eye clock is the single most important part to allow us to become a mitochondriac Max Gotzler: "You said that light gives us information about time. Now, I'd like to know […] how do our cellular clocks really work and […] how is our concept of time related to our workings of our mitochondria?" Dr. Jack Kruse: "Well, the concept of time is created, meaning it's not reality. It's actually something that our brain creates. OK? […] Well, it turns out that your eye is an optical lattice clock and it takes the frequencies of light and it creates a day-night cycle. And we talked a little bit about that earlier when we were talking about how vitamin D and vitamin A work with DHA in the eye. And one of the blogs I wrote a really long time ago, I get into that connection. It was in, I think, the first paragraph of Brain Gut #5 where I mentioned how this is connected. "But the key connection is in the eye. And the eye is actually what creates time or timing for the brain. So the brain knows that when sun rises, it should have equal parts of red, blue and green. And as the day goes on, those frequency changes. So, for example, where you are right now, you probably don't make any UV. But I do. And when my brain sees UV, that tells me, 'OK, well, look, it's 10:00 ᴀᴍ.' And then it goes from UVA to UVB: 'Oh, now we're close to solar noon.' And so your brain is deciphering the frequency codes of sunlight, and that's how your body does that. "Now, all these little proteins that work with light, like the ones we talked about earlier, melanopsin, neuropsin, they have this vitamin A connected to it. And that vitamin A is important in the gears of the clock. What sits between the retina and the leptin receptor? […] The suprachiasmatic nucleus, which is the master clock that controls everything in the body. And what is it? It's an optical lattice clock. […] It has to run faster than all the other peripheral clocks that stand in front of every gene. […] In front of every human or any mammalian gene is a clock gene, a peripheral clock gene. That clock gene pays attention to this one. And the way the system has to work, this has to run faster than everything below it. […] Say the clock up there was slower. […] That's chaos. That's inflammation. That's fundamentally how inflammation is caused in the body. And that inflammation ruins mitochondrial signaling. […] "Modern human physicians look at the eye as a camera. I don't. […] The eye clock is the most important part. And we've ignored this part of biology for too long. And it turns out this is the single most important part to allow us to become a mitochondriac. Because that clock is what controls everything else in your body, specifically how a mitochondria works. Because remember, if you don't know when to make the appropriate amount of energy, then how can you let everything happen properly? […] Timing is the single most important thing in it. We use light to create that timing mechanism everywhere in our bodies." Dr. Jack Kruse with Max Gotzler @ 47:48–51:54 & 53:03–53:59 (posted 2017-02-14) https://flowgrade.libsyn.com/jack-kruse

Blue light liberates the vitamin A in the eyes, creating inflammation if not counteracted by DHA. Blue light and myopia, acute macular degeneration. Blue light destroys dopamine. Blue light and neurodegenerative disorders Max Gotzler: "You said that a high amount of protons could indicate inflammation. What are maybe some practical examples of what has the body produce more protons in relation to electrons and vice versa?" Dr. Jack Kruse: "Yeah, I would tell you that the most common one that I talk to most people about is not what other people talk about, but blue light. For example, […] you and I are talking right now. […] For me, it's early in the morning. And you'll notice that I have my glasses on protecting my eyes, and the reason for that is because of the blue light. And in the morning light, in the sun, there's only about (this time of the year) maybe 16% to 19% blue light. This device that you and I are looking at, there's four times the amount of blue. There's no red and there's no UV. "So guess what's happening? Max is reducing his flow. He's making too many protons through his eyes and through his skin, through proteins called opsins. One is melanopsin. There's neuropsin. The cone and rods in your eyes also have different opsins. And when this happens, these opsins are bound to something called vitamin A. And in humans, that bond is covalent. It's very loose. Every time a light frequency comes through, that breaks apart, and it creates a thread of protons. So you have to have something else there to balance it. "And in the eye, it turns out, that's DHA. DHA is a 22-carbon big fat that's present in our eye as a suprachiasmatic nucleus all the way to the leptin receptor in the anterior visual pathways. And what happens is it recycles constantly, and it's got 22 carbons, and the reason why that's important, they have double bonds in there. The point is it has a π electron cloud on the outside of it, meaning a massive amount of electrons. "When you break down this connection, the way they're supposed to work, and vitamin A disinhibits and things break down, the amount of negative charge from DHA and the amount of positive charge from the blue light is offset, and blue light therefore then slows electron chain transport in your mitochondria, in your eye, and that creates inflammation. And the inflammation is actually what most of your listeners think of as an illness. "So one of the most common things when you see too much blue light, it's called myopia or nearsightedness. So that's one of the symptoms. What's another symptom if it goes on too long? That's what we call acute macular degeneration. That's when you can actually go blind from too much of this. "Now, if it goes even further, can you get disorders in the frontal lobes of the brain? The answer is yes. That's what we think neurodegeneration is linked to. Can it even cause other neurodegenerative disorders like Parkinson's disease, because remember, the eye is connected to the midbrain where the substantia nigra is that makes dopamine. Well, dopamine is also one of those chemicals that's tied to this anterior visual pathway. "So blue light itself is capable of making information that destroys the amount of dopamine that's present within the system and all the connections that it makes, and that's how you wind up with different types of diseases." Dr. Jack Kruse with Max Gotzler @ 16:26–20:46 (posted 2017-02-14) https://flowgrade.libsyn.com/jack-kruse