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April 19, 2013 by NATASHA LONGO
5 Foods To Stop Consuming Today


If just one quarter of developed nations would stop consuming the following five foods and beverages, the incidence of obesity and preventable disease would drop more than 50 percent. These foods are toxic to the body, offer no nutritional value and create systemic inflammation making their consumption precursors to auto-immune and other diseases.



5 FOODS

1. Wheat

There are many health risks associated with the consumption of wheat.
Mainstream nutrition rarely focuses on all the crippling effects of wheat such as neurological impairment, dementia, heart disease, cataracts, diabetes, arthritis and visceral fat accumulation, not to mention the full range of intolerances and bloating now experienced by millions of people.

At some point in our history, this ancient grain was nutritious in some respects, however modern wheat really isn't wheat at all. Once agribusiness took over to develop a higher-yielding crop, wheat became hybridized to such an extent that it has been completely transformed from it's prehistorical genetic configuration. All nutrient content of modern wheat depreciated more than 30% in its natural unrefined state compared to its ancestral genetic line. The balance and ratio that mother nature created for wheat was also modified and human digestion and physiology could simply could not adapt quick enough to the changes.

If you experience joint pain, bloating, inflammation, weight gain or difficulty in losing weight, drop wheat and you'll notice a world of difference.

2. Soy
If you stop 10 strangers on the street and ask them if soy is health food, most will probably say yes, of course, everyone knows soy is healthy. However many people are now realizing how toxic soy really is.

Even so, the public's perception of soy as health food got a boost from the FDA with a rule that permits soy beverages, soy-based cheese substitutes, and soy-based butter substitutes which are all toxins.

More than 95% of soy is genetically modified and it also has one of the highest percentages contamination by pesticides of any of our foods.

Soybeans are high in phytic acid, present in the bran or hulls of all seeds. It's a substance that can block the uptake of essential minerals - calcium, magnesium, copper, iron and especially zinc - in the intestinal tract.

Although not a household word, phytic acid has been extensively studied; there are literally hundreds of articles on the effects of phytic acid in the current scientific literature. Scientists are in general agreement that grain- and legume-based diets high in phytates contribute to widespread mineral deficiencies in third world countries.

Analysis shows that calcium, magnesium, iron and zinc are present in the plant foods eaten in these areas, but the high phytate content of soy- and grain-based diets prevents their absorption.

The soybean has one of the highest phytate levels of any grain or legume that has been studied, and the phytates in soy are highly resistant to normal phytate-reducing techniques such as long, slow cooking. Only a long period of fermentation will significantly reduce the phytate content of soybeans and most soy found in the food industry is not fermented. Fermented Soy Is The Only Soy Food Fit for Human Consumption.

Most favorable studies done on soy, including organic, Non-GMO soy are biased and come from corporate or university sponsored backing from corporations vested in soy products.  The powerful soy industry has spent millions of dollars covering up the truth about the detrimental effects of soy.

3. Processed Foods
Eating too many processed foods with high sodium levels contributed to 2.3 million deaths from heart attacks, strokes and other heart-related diseases throughout the world in 2010, representing 15 percent of all deaths due to these causes, according to research presented at the American Heart Association's Epidemiology and Prevention/Nutrition, Physical Activity and Metabolism 2013 Scientific Sessions.

Scientists have recently found that a modern diet of processed foods, takeaways and microwave meals could be to blame for a sharp increase in autoimmune diseases such as multiple sclerosis, including alopecia, asthma and eczema.

Why manufacturers feel the need to can, packaged, and bottle nature’s goodness with excess sugar is a question we should never stop asking. Stay away from anything boxed or canned that contains added salt, sugar, soy (i.e. soy lecithin), corn, high fructose corn syrup, gelatin, sodium benzoate, potassium sorbate, polysorbate 80, propylene glycol, carrageenan, xantham gum, liquid smoke, palm oil, hydrolyed/autolyzed ingredients, aspartame, sucralose, butylated hydroxyanisole (BHA), msg, sodium nitrites, sodium nitrates, enriched wheat. For an extensive list, please review 20 Ingredients To Memorize and Avoid In ANY Food You Consume.

4. Refined Grains/Flour
Barley, spelt, millet, and quinoa are just a few examples of healthier whole grains. However, the food industry is inconsistently classifying foods as "whole grain" and, in many cases, misleading consumers. Most breads available at grocery retailers are simply NOT good for you because they made from ingredients lacking practically any nutritional value.

Just take a look at the products on the shelves of your local grocery store. There is a healthy multigrain substitute for everything - be it bread, noodles, biscuits or chips. Most brands are exploiting the multigrain craze that has caught the fancy of people of late. However, are they really healthy as these companies claim?

Most flours are derived from a whole cereal grain that has been milled into a fine meal and is then used for making baked goods of all kinds. Modern milling of whole cereal grains puts the kernel through a high-heat milling process that removes the germ and bran (which contain 90 percent of the nutritional content of the kernel), leaving only the endosperm (starch). The starch is then ground into different sizes for different purposes. The result is “refined” flour.

Not only are cereal grains deficient in vitamins but many contain substances that decrease the intestinal absorption of many other important nutrients. Both wheat and sorghum are not only low in biotin but seem to have elements within them that elicit a depression of biotin metabolism. Vitamin D utilization by the body can be inhibited by an excessive consumption of cereal grains.

Cereal grains are good sources of phosphorous, potassium, and magnesium, but are poor sources of sodium and calcium. The high phytate content of whole grain cereals forms insoluble complexes with calcium, so that the net effect is a low Ca/P ratio. Phytate is a salt or ester of phytic acid that is capable of forming insoluble complexes with calcium, zinc, iron, and other nutrients and interfering with their absorption by the body. Thus a high phytate content frequently induces bone mineral pathologies in populations dependent upon cereal grains as a primary food source.

Iron metabolism is affected negatively by a diet high in phytate and fiber. Iron deficiency is the most prevalent nutritional problem in the world today. An iron deficiency has been associated with an irreversible impairment of a child's learning capabilities. The bioavailability of zinc, copper, and magnesium in cereal grains is generally low. The absorption of manganese, chromium, and selenium does not seem impaired. Zinc deficiency can result in hypogonadal dwarfism in which there is arrested growth. In countries with high cereal grain intake and hence low zinc absorption, hypogonadal dwarfism is nearly 3 percent and skeletal growth may be limited. The bioavailability of zinc from meat is four times higher than that from cereals.

Most people begin refined grain elimination diets including cutting out breads, crackers and pastas, inflammation and pain dramatically improves in less than 30 days

5. Conventional/Processed Meats
Most meat eaters may be unaware that more than 70% of all beef and chicken in the United States, Canada and other countries is being treated with poisonous carbon monoxide gas. It can make seriously decayed meat look fresh for weeks. The meat industry continues to allow this toxic gas injection into many of the meat products people consume on a daily basis.

And then there’s the matter of the hormones and vaccines in corn-fed cattle. Hormones from cattle end up polluting the body. And not all scientists are comfortable with the idea of residues in meat: the European Union has refused to import American beef raised with hormones.

Another problem is the antibiotics used in corn-fed animals to prevent or treat disease. Meat from corn-fed cattle is also far more contaminated with E coli bacteria, partly because corn interferes with ruminant digestion, and partly because the animals are crowded together in filthy conditions. E. coli levels are much lower in grass-fed cattle.

The largest percentage of beef offered at your grocery retailer is via corn-fed cattle. Corn-fed beef is tender, with the marbling consumers have come to expect—and thus is high in fat, especially saturated fat. A four-ounce serving of grass-fed beef typically has 7 to 10 grams of total fat, compared with 14 to 16 grams in the same cut of corn-fed beef.

High intake of processed meat may increase the risk of developing type-2 diabetes by 40 percent. Nitrosamines in processed meats can be formed by the interaction of amino compounds with nitrites in these foods and they have been linked to beta cell toxicity. In addition, even low doses of the nitrosamines are found to induce type 2 diabetes.

Stay away from any type of meat at the deli counter unless it's organic and cured rather than preserved. Avoid all red meat and chicken available at your grocery retailer unless it comes from organic farming practices that emphasize, hormone free, unvaccinated, grass-fed and hormone-free. Most major grocery retailers do not have this type of meat.


Refined grains/flour
Conventional and Processed Meats



Soda
Tap water
Specialty Coffee
Sports Drinks
Artificially Sweetened Drinks



Don't Let Big Pharma Take Away Your Best Years


Reference Sources 254
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