The following is from a newsletter published by Dr. Norm Shealy (http://www.normshealy.com/) about the damage that "fake food" does to our bodies. Do not think that these are the only exposures to artificial foods. There is also the use of wheat and wheat products containing gluten of which and estimated 80% of the population are intolerant. The use artificial sweeteners, excitotoxins, additives and flavor enhancers not to mention widespread use of Genetically Modified Organisms (GMO's) and chemical substances designed to mimic the taste, flavor, color and texture of real natural foods.
Other foods also damage the body such as the 10 Bad Foods referred to by Dr. Peter Glidden. (See the side panel)
FAKE FOOD
C. Norman Shealy, M.D, Ph.D.
Once
upon a time, food came only from natural plants or animals. Ten
thousand years ago, around the end of the last Ice Age, farming began.
Then a few thousand years ago the first bastardization of food began
with the extraction of sugar from sugar cane. That appears to have been
the first ARTIFICIAL food. Next, about 400 years ago rice became the
next artificial food when it was polished, removing most of its real
nutritional value! Next came "white" flour, at least as artificial as
sugar, as it not only has had all the real nutritional value taken out,
it has even been BLEACHED , partially "enriched", an oxymoron indeed,
for about 200 years with a few minor additions of part of the nutrients
artificially reinserted. All this began before the Frankenstein
genetically modified trend!
The
real Mafioso prostitution attack on food revved into high gear in the
20the century, with even further pollution of wheat, with additions of
plainly artificial materials similar to the plastics used in yoga mats
And
of course artificial fats began to replace natural ones with the same
plastics approach of "artificial hydrogenation" into trans-fats,
incapable of being metabolized and major contributors to
atherosclerosis. Margarine and solid vegetable SHORTENINGS (short indeed
on value and long on harm) followed. At least 99% of all commercial peanut butter is contaminated with this crap.
Monosodium
Glutamate, MSG <often hidden behind other chemical names. See below>, an addicting, brain-damaging and fattening agent became
the "flavor enhancer" of choice. And eventually even more artificial,
totally non-natural chemical poisons began to replace even sugar, with
aspartame, Splenda®, etc and the unreal fats such as Olestra®. All
guaranteed to help make you fatter!
Even
"table salt" often contains such additives as sodium ferro-cyanide and
aluminum, among other toxins! AND DON'T IGNORE PINK SLIME!
Add
it all together and it is easy to see that about 80% of everything sold
as food today is FAKE, UNREAL. ARTIFICIAL and UNHEALTHY! The food
industry is a least as evil as the tobacco industry and the
PharmacoMafia.
And don't forget the unbelievable stupidity of adding antibiotics to animal feed to make them fatter!
There are two ways to be fooled.
One is to believe what isn't true; the other is to refuse to believe what is true.
Soren Kierkegaard ( 1813 - 1855 )
Find and eat only real food.
Suggested additional info:
BORN WITH A JUNK FOOD DEFICIENCY by Martha Rosenberg
FOOD PLAGUE by Arden Andersen
GRAIN BRAIN by David Perlmutter
Sneaky Names for MSG: Read Your Labels (http://www.elephantjournal.com/2013/04/sneaky-names-for-msg-check-your-labels/)
> Glutamic Acid (E 620)2
> Glutamate (E 620)
> Monosodium Glutamate (E 621)
> Monopotassium Glutamate (E 622)
> Calcium Glutamate (E 623)
> Monoammonium Glutamate (E 624)
> Magnesium Glutamate (E 625)
> Natrium Glutamate
> Yeast Extract
> Anything “hydrolyzed”
> Any “hydrolyzed protein”
> Calcium Caseinate
> Sodium Caseinate
> Yeast Food
> Yeast Nutrient
> Autolyzed Yeast
> Gelatin
> Textured Protein
> Soy Protein
> Soy Protein Concentrate
> Soy Protein Isolate
> Whey Protein, Whey Protein Concentrate, Whey Protein Isolate
> Anything “…protein”
> Vetsin
> Ajinomoto
Names of ingredients that often contain or produce processed free glutamic acid (7):
> Carrageenan (E 407)Glutamic acid found in unadulterated “whole food” protein does not cause adverse reactions. To cause adverse reactions, the glutamic acid must have been processed/manufactured or come from protein that has been fermented (1).
> Bouillon and broth
> Stock
> Any “flavors” or “flavoring”
> Maltodextrin
> Citric acid, Citrate (E 330)
> Anything “ultra-pasteurized”
> Barley malt
> Pectin (E 440)
> Protease
> Anything “enzyme modified”
> Anything containing “enzymes”
> Malt extract
> Soy sauce
> Soy sauce extract
> Anything “protein fortified”
> Anything “fermented”
> Seasonings
The following are ingredients suspected of containing or creating sufficient processed free glutamic acid to serve as MSG-reaction triggers in highly sensitive people (7):
> Corn starchUnfortunately, many protein powders contain processed free glutamic acid.
> Corn syrup
> Modified food starch
> Lipolyzed butter fat
> Dextrose
> Rice syrup
> Brown rice syrup
> Milk powder
> Reduced fat milk (skim; 1%; 2%)
> Most things labeled “Low Fat” or “No Fat”
> Anything labeled “Enriched”
> Anything labeled “Vitamin Enriched”
Protein Powders: Be Selective
Unfortunately, many protein powders contain forms of soy and whey protein, as listed above, that will always contain processed free glutamic acid. Since free glutamic acids are a product of processing proteins, it can be tricky to find a protein powder that does not potentially contain them. The key is the amount or concentration of these glutamates in each product, as well as gauging your own personal level of sensitivity and ability to break them down, that becomes the issue.Don’t Stress—Just Eat Whole Foods!
A list so long can be overwhelming, and can provoke the feeling of, “What is there left to eat?” When trying to avoid MSG, the main focus should be on a diet of whole, unprocessed foods including vegetables, grains, legumes, fruits, nuts and seeds, organic and grass-fed meats and organic dairy.Make sure your proteins are clean, preferably organic and grass-fed and cook them at home or enjoy them at a restaurant whose practices you support, rather than eating excess processed foods.
After looking at the above list a few times, you’ll get the hang of which kind of ingredient names connote MSG and easily avoid them.
As Jack Lalanne advised, “Don’t eat anything with a wrapper!” And if you can’t do that, try to avoid processed foods with more than five whole-food ingredients.
**********
References:
1. Clin Exp Rheumatol. 2012 Jul 4. Epub 2012 Jul 4. PMID: 22766026
2. Br J Nutr. 2011 Mar 24:1-10. Epub 2011 Mar 24. PMID: 21429276
3. J Lipid Res. 2009 Aug;50(8):1521-37. Epub 2008 Nov 11. PMID: 19001666
4. Eur J Pharmacol. 2011 Jul 15;662(1-3):1-8. Epub 2011 May 1. PMID:
5. Digestion. 2011;83 Suppl 1:37-43. Epub 2011 Mar 10. PMID: 21389727
6. Acta Neurol Scand. 2010 Feb;121(2):120-6. Epub 2009 Oct 5. PMID: 19804473
7. http://www.truthinlabeling.org/hiddensources.html
Like elephant health & wellness on Facebook.
Ed: Bryonie Wise
See also: Hidden Names of MSG (http://www.rense.com/general92/hidename.html)
Say NO to MSG - Monosodiume Glutimate (http://www.saynotomsg.com/basics_list.php)
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We at World Health Team are pleased to offer three powerful products to help you maintain health: Youngevity, Kyani and One World Whey. Scientific data is available which indicates that the products we offer can be helpful.
Go to:
World Health Team Daily
World Health Team to order your Youngevity
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