Friday, May 22, 2015

Myth's Presented On The Benefits of Processed Foods

Separating Food Facts from Food Factoids

MAY 22 • "FOOD" TO AVOID, DIET, GOVERNMENT WATCH, HEALTH • 52 VIEWS • COMMENTS OFF
by PAUL FASSA
Food factoidsA factoid is a datum that is unproven and probably false, but repeated so often by assumed authorities that it’s accepted as true. Regardless of how many authorities think their dietary suggestions are factual, there are still some mythical factoids that are included in many articles on health, especially but not exclusively from mainstream sources.

Many of the mythical factoids presented benefit the processed food and medical business models. The idea that dosage determines toxicity is a centuries old standard that is false.

American Jell-O sold in Europe says, “MAY HAVE AN ADVERSE EFFECT ON ACTIVITY AND ATTENTION IN CHILDREN”
It is still used today by a majority of health “experts” and government agencies to assume that if you don’t get violently ill or die immediately after consuming toxic ingredients, those ingredients are safe. The gradual disintegration of our immune systems and inner-terrain homeostasis is ignored, so those ingredients are considered safe for processed foods and beverages, including tap water.

LET’S TAKE ON A FEW BASICS ONE BY ONE


Salt (sodium chloride): It’s assumed that all salt is bad for you and you should avoid it, especially if you have cardiac issues or high blood pressure. There are issues with this.
* Our bodies need sodium and a balance between sodium and potassium is vital.
* Table salt is processed with bleach and during the process several important micro-nutrients are lost.
* Most of the processed sodium chloride that people consume is hidden with sugar in processed foods. Consumers can’t detect it, but it’s vital for the processed foods’ shelf-life and overall flavor.
* Recent studies have determined that the high blood pressure salt connection is virtually non-existent.
Unprocessed sea salt, Celtic salt, or Himalayan salt contain many micro-nutrient trace minerals that bodies can use. That’s what should be added to our whole unprocessed foods. A pinch of this in purified water adds back the trace minerals lost with reverse osmosis.

Fats: Saturated fat was the big taboo long enough that despite current analysis indicating the taboo is wrong, many still cling to it, even health writers and medical professionals. The fact is that greater public health harm resulted from using substitutes such as hydrogenated vegetable oils and margarine instead of butter and coconut oil.
Our cell walls are made of fat. Cholesterol in our skin is needed to begin the transformation of vitamin D3 from sunlight’s UVB rays. Our nervous systems and brains are composed largely of fat. People who take statin drugs to lower cholesterol wind up with dementia faster, along with other health issues.

Refined sugar and HFCS: The item that has caused more obesity and cardiac issues than pure unsaturated and saturated fats, which our bodies need, is sugar with its more pernicious cousin high fructose corn syrup (HFCS). They create metabolic syndromes leading to obesity and diabetes, and create enough inner-wall arterial inflammation to lead into cardiovascular disease.
Ironically, cholesterol is created to patch the areas of arterial damage from inflammation. But it’s blamed for causing the inflammation. Refined sugar and HFCS, which also contributes to non-alcoholic fatty liver disease, are much more serious issues that low or no-fat diets, with their added sugars and texture enhancing chemicals create, not solve.

Dairy and Meat: Almost all studies on milk or meat are done with factory farm products. Raw unpasteurized milk isn’t studied because it’s mostly illegal and inaccessible. Yet raw milk from pastured grass fed and not injected into cows or goats is very beneficial. Even lactose intolerant folks usually handle raw milk.
It’s the pasteurized stuff with enzymes eliminated from the heating process and forcibly milked from cows fed GMO grain mush, loaded with genetically modified hormones, and injected with antibiotics that destroy health over time.
Ditto for meats. Only meats from free roaming grass fed livestock treated like their raw milk producing cousins offer health benefits with moderate consumption.

Eggs: Once considered taboo and full of (gasp) fat, true nutritional experts are now raving over the health qualities and omega-3 offered by eggs from, yep, only from free roaming hens that pick and peck natural foods and are not injected with anything.

Bread: Despite the current aversion to gluten, there is a way to have your bread and eat it too. You see, bread has been made toxic with mass production techniques: Chemically bleached white flour is toxic; bromides used in baking block the thyroid’s iodine receptors.
The way around this is to find bakeries that offer whole grain non-brominated, unbleached flour, fully fermented sourdough based breads or sprouted grain breads. Even Whole Foods bakeries, not their off the shelf stuff, offer this.
Ezekiel offers sprouted grain breads usually located in freezer sections. I like their English muffins and use a local artisan bakery where the owner was trained in France to get my unbleached white and spelt breads sourdough breads, freshly baked without bromides.
Tests in Europe and Canada have discovered that breads like these are usually well tolerated by normally gluten sensitive folks.
Running out of space here, so ciao for now. More later maybe. There’s a lot to cover.

Paul Fassa is a contributing staff writer for REALfarmacy.com. His pet peeves are the Medical Mafia’s control over health and the food industry and government regulatory agencies’ corruption. Paul’s valiant contributions to the health movement and global paradigm shift are world renowned. Visit his blog by following this link and follow him on Twitter here.

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