Foods that Heal, Foods that Kill

Foods that Heal and Foods that Kill

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Foods that Heal and Foods that Kill – All about foods that heal and foods that kill

We all know there is something wrong with our chain food; we just don’t know what to do about it on a daily basis. What can I eat today that’s good for my body?

This is SAD (Standard American Diet)

  • Everything we eat has been stripped of nutrients.
  • Irradiation is killing our food enzymes, causing DNA mutations, and exposing us to carcinogens.
  • Microwaves damage our food and introduce more carcinogens into our food chain.
  • Pesticides are poisoning our food supply.
  • Our meat and milk are contaminated and full of toxins and hormones.
  • Mercury and other toxins abound in seafood and water supplies.
  • Genetically modified organisms (GMOs) are running our food supply.
  • We are told certain ingredients are safe, but big money has paid for that lie.
  • Our packaging is even more toxic than the ingredients in the food.

Foods that Heal and Foods that Kill


Below is a quick chart. It’s not all inclusive but it will give you a good jolt to clean out your pantry.

Food Nutrients removed The better idea
White flour All nutrients have been removed from a long shelf life. Wheat germ and bran sold separately. Many nutrients sold to nutrients companies. Bleached, then fortified with fake nutrients not originally in grains. Think of eating glue. It plugs up your digestive system. Whole grains have 100% of nutrients intact. Natural vitamins and minerals are necessary to help digest the grains providing B vitamins, fibre, and other nutrients.
White bread, cakes, etc. All nutrients have been removed during processing, baking, and packaging. Considered empty calories, preservatives added. Change recipes to include whole grains, less sugar, and use applesauce or other pureed fruit. For some oils, use coconut oil, olive oil, or butter.
White sugar Many steps in processing have taken out any good nutrients in sugars made originally from sugar beets or cane sugar. A sugar is always a sugar, even small amounts suppress your immune system for hours. Molasses, honey, and stevia, made from leaves and 200 times sweeter than sugar, are the best sweeteners in limited amounts. Xylitol is another great sugar.
Chemical sugars Aspartame, NutraSweet, Equal, Sweet & Low, etc., are connected to 92 different health problems. They change in the body to formaldehyde, then to formic acid, which is the same as the sting from fire ants. Children’s brains are especially susceptible. Avoid pre-packaged foods. More than 7000 products have these dangerous sugars and do not have to be labelled. Learn to read labels.
Instant potatoes All vitamins and minerals have been processed out of this vegetable. Use whole potatoes with the skin. Start substituting sweet potatoes for some of the potatoes in your favourite recipes to increase nutrient content by six times.
White salt Around 80 minerals have been removed in the refining process and sold out to vitamin and mineral supplement companies for you to buy back in tablet form as minerals. Buy only unrefined sea salt, a light pink or cream coloured salt with flecks of colour from all the minerals in it. Full of trace minerals needed for vital body processes.
Vegetable oils Grains are pressed to remove oil, then gasoline is added to remove more oil, and it’s heated to remove the gasoline. Then a chemical we would call Drano is added to separate nutrients (sold to supplement companies). Oil is heated again to 500 degrees to remove impurities, then bleached and stored in plastic bottles that interact with oils forming carcinogen. Use only cold-pressed virgin olive oil sold in glass bottles. All essential fatty acids and many other nutrients are intact. The oil forms the basis of the Mediterranean diet, which has been shown to lower cholesterol and promote longevity. Coconut oil is also known to be antiviral, bacterial, and parasitic, and is great for thyroid, diabetes. Flaxseed oil, sesame oil, etc., all need to be cold- pressed.
Egg whites & egg substitutes Whites contain only part of the goodness of a whole egg. Anything man can concoct always falls short. Egg substitutes do not have all the nutrients that the whole egg does. After 20 years of some eggs getting the rap, the go-ahead has now been given for a 150-pound adult to eat up to six eggs a day. It seems eggs have natural compounds that prevent cholesterol buildup instead of causing high cholesterol. Also a super protein source.
Milk All the nutrients are removed with formaldehyde when the fat is removed from skim and 2% milk. You are buying coloured water and more chemicals. Your body needs certain kind of fat included in milk butterfat for proper growth. Growth hormones are insidious in milk, along with virus, bacteria, etc. Buy organic whole milk, especially for young children. If you are concerned about weight gain – trim sugars from other sources first. Better still, check www.rawmilk.org for the scoop.
Margarine During WW II, margarine was a white cube of hydrogenated or hardened oil that you added a packet of yellow food colouring to. We know now that the yellow colouring causes cancer. The natural yellow colour of real butter comes from over 200 compounds that actually prevent cancer.
White rice The outer layer of the rice containing most of the nutrients has been removed. Use brown rice, wild rice, or experiment with other whole grains dishes for a mixed nutrient only available in whole grains.
Cool whip Palm oil has been hydrogenated (a process which forces nickel & tin into the oil and adds an extra hydrogen atom to make it firm). The real whipped cream has the same 200 compounds that butter has to help prevent cancer
White vinegar Vinegar has been filtered and pasteurized removing many of the healing qualities. Raw, unfiltered apple cider vinegar is anti-viral, anti-fungal, and has 19 minerals mostly potassium.
See Also:  8 Impressive Health Benefits of Bananas

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Food irradiation

Food irradiation is a vast uncontrolled experiment which is using millions of Americans as “guinea pigs,” said Center for Food Safety Executive Director Andrew Kimbrell. Give that the growing scientific evidence of potential genetic damage to consumers and their future children from irradiated foods expansion of this technology would be unconscionable.

A wide range of independent studies has clearly identified mutagenic and carcinogenic products in irradiated food. Congress should focus on sanitation and not irradiation of the nation’s food supply. The FDA has proposed a new rule that would allow irradiated food to be marketed in some cases without any labelling at all. Foods must now be labelled. “Treated with irradiation” or “Treated by Radiation” and display the radura symbol. The terms “electronically pasteurized” or “cold pasteurized” may replace the use of “irradiated” on labels. These terms are designed to fool consumers about what has been done to their food.

Pasteurization involves liquids for the purpose of destroying harmful bacteria and other pathogens, and has been used for decades. Using high-energy gamma rays, electron beams, or X-rays of foods (all known carcinogens according to the International Agency for Research on Cancer) is a completely different process than pasteurization

These types of radiation are millions of times more powerful than standard medical X-rays and break apart the bacteria and insect that can hide in meat, grains, and other foods. Mutagens from radiation can cause mutations in cells causing them to have more than two sets of chromosomes, chromosome aberrations connected with cancer, and cells that cannot reproduce in human cells.

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In addition, benzene and toluene, chemicals are known or suspected to cause cancer and birth defects are formed in the irradiation process of our foods. Stunted growth in lab animals from irradiated food is also recognized.

You have to know where your food comes from.

 Foods that Heal and Foods that Kill

Foods that Heal and Foods that Kill

Microwaves damage DNA

The same violent deformation that occurs in our bodies, when we are directly exposed to radar or microwaves also occurs in the molecules of foods cooked in a microwave oven. This is the direct result of atoms, molecules, and cells hit by this hard electromagnetic radiation are forced to reverse polarity 1-100 billion times a second.

This radiation results in the destruction and deformation of food molecules. Microwaving also creates new compounds called radiolytic compounds, which are unknown fusions not found in nature. Radiolytic compounds are created by molecular decomposition on decay as a direct result of radiation. Some people ingest this altered food, shouldn’t there be concerned about how the same decayed molecules will affect our own human biological cell structure?

10 Reasons to throw out your microwave oven

From the conclusions of Swiss, Russia, and German scientific clinical studies, we can no longer ignore the microwave oven sitting in our kitchens

  • Continually eating food processed from a microwave oven causes long term permanent brain damage by “shorting out” electrical impulses in the brain [de-polarizing or de-magnetizing the brain tissue].
  • The human body cannot metabolize [break down] the unknown by-products created in microwaved foods
  • Male and female hormone production is short down and/or altered by continually eating microwaved foods.
  • The effect of microwaved food by-products is residual [long term, permanent] within the human body.
  • Minerals, vitamins, and nutrients of all microwaved foods are reduced or altered so that the human body gets little or no benefit or the human body absorbs altered compounds that cannot be broken down
  • The minerals in vegetables are altered into cancerous free radicals when cooked in microwave ovens
  • Microwaved foods cause stomach and intestinal cancerous growth (tumours).
  • The prolonged eating of microwaved foods causes cancerous cells to increase in human blood.
  • Continual ingestion of microwaved food causes immune system deficiencies through lymph gland and blood serum alterations.
  • Eating microwaved food causes loss of memory, concentration, emotional instability, and a decrease of intelligence.

Foods that Heal and Foods that Kill

Pesticides

Because organophosphates are persistent pesticides that remain in the environment and in the human body for many years, they can be passed from mother to child in the womb, as well as through breast milk. Some exposures can cause delayed effects on the nervous system. Even years after the initial exposure.

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These pesticides/insecticides have been linked to animal studies to:

  • Developmental delays
  • Behavioural disorders
  • And motor dysfunction

Lowest pesticides use:

  • Asparagus
  • Mangoes
  • Broccoli
  • Pineapples
  • Kiwi
  • Bananas
  • Papaya
  • Corn (sweet)
  • Avocados
  • Onions
  • Cauliflower
  • Peas (sweet)

Highest pesticides use

  • Apples
  • Pears
  • Cherries
  • Spinach
  • Peaches
  • Celery
  • Red raspberries
  • Bell peppers
  • Potatoes
  • Grapes (imported)
  • Strawberries

Try to soak in one tablespoon of vinegar to one gallon of water before washing or eating. Some of the natural fruit and vegetable cleaners are toxic themselves. The best option is to eat a varied diet, wash all produce, and choose organic when possible to reduce exposure to potentially harmful chemicals.

Foods that Heal and Foods that Kill

Mercury works its way into our food chain

Mercury gets into the air from residual activities such as chlorine production, power generation from coal, garbage incineration, automobile recycling, and some mining and manufacturing processes. The airborne mercury then works its way into our land and water where microorganisms convert it into methylmercury, a more dangerous kind of mercury. The methylmercury then enters our food chain and becomes more and more concentrated as larger predator fish gobble up smaller ones.

Other sources of mercury are from dental fillings. Today dentists are the third largest user of mercury in the US, consuming over 40 metric tons of mercury annually with most eventually released into the environment. The average dentist’s office produces up to a kilogram of mercury waste every year, according to estimates. Environment Canada says it adds up to about two tons of toxic material – the same amount that coal-fired power plants spew into the air.

Mercury effects

  • Short-term exposure to high concentrations of mercury vapour has harmful effects on the nervous system, digestive system, respiratory system, and kidneys.
  • Long-term exposure to mercury can permanently damage the brain and kidney at any age.
  • Exposure to organic mercury (such as methylmercury) at high levels can cause nervous system damage, damage to the kidneys, stomach, and large intestine; changes in blood pressure and heart rate; adverse effects on male reproductive organs, sperm and developing fetuses, and an increase in the number of spontaneous abortions and stillbirths.

More than 40 states have released local fish advisories tied to mercury, and recent US EPA data shows that more than three quarters of fish sampled from nations’ lake had mercury levels that may be unhealthy for women of childbearing age and children younger than 3 (and the rest of us can take our chances, I guess). The FDA advises that you check with your state government for advisories about the safety of fish in your local lakes, river and coastal areas.

 Foods that Heal and Foods that Kill

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Photo of the Remarkables mountain range in Queenstown, New Zealand.

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