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There are many reasons to avoid processed foods...
The bottom line is that we really don’t need to be a food company biochemist or a medical specialist to know what works best for our own systems, especially when it comes to what we eat. The fact is, all too often, the messages from the so-called “experts” are confusing, conflicting, and often counterproductive, and end up pointing us the wrong way, usually in the direction of their bottom line. As Dr. Gabriel Cousins says, “There is no necessity to sell out our health and shorten our lives so that someone else can profit from marketing so-called longer shelf life, modern, convenient foods.”
Ironically, it appears that the more tinkering and altering done to extend the shelf life of our food, the shorter our own lives. So one has to ask, are we giving our modern foods a longer shelf life and shortening our own? Dr. Janet Starr Hull puts it rather curtly, but succinctly, when she says, “People need to stop searching for excuses to eat all the junk food they want without penalty. In the long run, no one benefits from this product but the corporations.”
This following is a true story about puffed wheat from Sally Fallon's book Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.
Four sets of rats were given special diets.
Another unpublished experiment was carried out in 1960. Researchers at Ann Arbor University were given 18 laboratory rats. They were divided into three groups: one group received corn flakes and water; a second group was given the cardboard box that the Cornflakes came in and water; the control group received rat chow and water. The rats in the control group remained in good health throughout the experiment. The rats eating the box became lethargic and eventually died of malnutrition. The rats receiving the Cornflakes and water died before the rats that were eating the box! Additionally, before their death, the Cornflakes rats developed schizophrenic behavior, threw fits, bit each other and finally went into convulsions. Autopsy revealed dysfunction of the pancreas, liver and kidneys and degeneration of the nerves of the spine, all signs of insulin shock. The startling conclusion of this study is that there was more nourishment in the box than there was in the Cornflakes. Similar studies have not been conducted.
For breakfast consider going back to an old fashioned porridge. The grains used should be soaked overnight to get rid of the anti-nutrients which are normally neutralized in the sprouting process. Soak the grains in warm water and one tablespoon of something acidic like whey, yogurt or lemon juice and cook the next morning. Serve with some kind of fat like butter or cream, coconut and chopped nuts.
These conclusions are based upon some very limited studies, but are in keeping with the lessons learned by the observations of Weston Price, DDS earlier in this century.
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Enzymes: Specific protein catalysts produced by the cells that are crucial in chemical reactions and in building up or synthesizing most compounds in the body. Each enzyme performs a specific function without itself being consumed. For example, the digestive enzyme amylase acts on carbohydrates in foods to break them down.
Insulin: A hormone secreted by the pancreas in response to elevated blood glucose levels. Insulin stimulates the liver, muscles, and fat cells to remove glucose from the blood for use or storage.
Mineral: Plays a vital role in regulating many body functions. They act as catalysts in nerve response, muscle contraction and the metabolism of nutrients in foods. They regulate electrolyte balance and hormonal production, and they strengthen skeletal structures.
Refined Sugar: The term 'refined sugar' includes not only the “sugar” listed in ingredient listings, but also brown sugar, glucose, fructose and dextrose. Obvious sources include jams and jellies; hidden sources are often mayonnaise, ketchup, salad dressings and other condiments.
Tablespoon: (Tbsp) Equivalent to 15cc (15ml).