Improving Body Immunity

Improving immunity through probiotic and wholesome diet:

Ideal Dietary suggestions

An ideal diet plan to maintain sustained health by an alkaline diet follows:

To build up your immune system naturally, you need to improve your diet dramatically.

Please follow by the following three suggestions:

  1. 50/50 principle - every meal should be 50% raw and 50% cooked food
  2. Don't snack between meals and give yourself at least four hours to digest food.
  3. Don't mix proteins, carbohydrates, and sugars at the same time.

An example of a carbohydrate meal is:

- Organic brown rice (millet, quinoa)

- Cooked vegetables with flax seed powder sprinkled on them to help digestion

- Large salad (organic sprouts, lettuce, baby spinach, cucumbers, grated daikon radish, grated carrots, grated cabbage, tomatoes, celery, parsley or cilantro, fresh lemon, olive oil, Uncle Harry's Sea Salt and Sea Veggies, Uncle Harry's Asafoetida)

- Baked potato or sweet potato/yam

An example of a protein meal is:

- Lentil or bean soup

- Cooked vegetables

- Large salad as above

- Yogurt or tofu

Breakfast diet

Oatmeal is an inexpensive and highly nutritious grain for dietary support for health. An ideal breakfast is oatmeal cooked in whole organic cow milk from cows that are protected until natural death (Ahimsa milk), or cooked in pure water. You can add fruits and other grains such as amaranth, quinoa, etc. for enhanced nutrition with added raisins, dates and ripe bananas for natural sweetening. An oatmeal breakfast with or without the natural additives will give you almost everything you need daily nutrition and keep you satisfied until and early dinner.  

Foods to Avoid:

- Cold cereals for breakfast. Try to have a fruit and fruit juice breakfast, and if you need more food, eat oatmeal cooked in water. You may add some fruits and nuts with honey or molasses.

- Sugar and regular table salt. Instead, use Uncle Harry's Raw Honey and Uncle Harry's Sea Salt and Sea Veggies.

Try to drink fresh juices every day that you make yourself. A good mix is carrot, celery, apple, and grape. Try to drink two to three glasses of the following herb tea mix: ginger, cinnamon, clove, cayenne pepper, and black pepper. Add a squeeze of fresh lemon and Uncle Harry's Raw Honey.

Above all, avoid meat, fish, eggs, all processed foods, fizzy sodas, energy drinks and all the "miracle" supplements.

There are food products that Americans consume every day that are slowly degrading their immune system. They are: table salt, white sugar, supermarket oils (all processed hydrogenated oil), alcoholic beverages, coffee, tea, all meat, fish, poultry, eggs, processed white flour products, can foods and TV dinners. Highly processed supermarket oils are the cause of high blood pressure, diabetes, heart and circulation problems. Common table salt that has all the trace minerals removed can be poisonous (four tablespoons consumed at once will result in death). White sugar consumption causes bone loss, high blood pressure and diabetes.

Simple healing

Whenever one experiences constipation, bloating, headache, cough, cold or upset stomach give your digestive tract a rest by going on a fresh juice fast for two or three days. The Ayurvedic blends called Triphala (three fruits powders) and Trikatu (three herb powders) are for maintaining maximum health or recovery from ailments by bolstering the immune system.

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Step #1 - Lifestyle reorganization

a-Early to bed and early to rise makes a person healthy, happy and wise.  Sleep before 10 PM at night and wake up 1.5 hours before sunrise.

b-Eating at regulated times. It takes at least four hours to digest food. If one snacks between meals the digestive process is disrupted causing health problems like acid reflux, constipation, colorectal cancer, irritable bowel syndrome, ulcerative colitis and dysentery. The last meal should be before 6 PM so that one can finish the digestion by 10 PM at night. Going to bed with a full stomach may inhibit restorative sleep and affect brain health. After food is digested one can experience a very restful and rejuvenating sleep for six hours and wake up refreshed and energized.

c- The benefits derived from fasting follow: promotes blood sugar control by reducing insulin resistance, better health by fighting Inflammation, heart health by improving blood pressure, triglycerides and cholesterol levels, which can may improve brain function and prevent neuro-degenerative disorders, weight loss by limiting calorie intake and boosting metabolism, increases growth hormone secretion, which Is vital for growth, metabolism, and muscle strength, may delay aging and extend longevity.

c-Waking up early in morning, one and one-half hours before sunrise.

Step # 2 - Removing all toxic things from Home

Otto Heinrich Warburg was a German physiologist, medical doctor, and Nobel laureate. He received the Nobel Prize in Physiology (Medicine) in 1931 for his discovery of the nature and mode of action of the respiratory enzyme. Cellular respiration is an oxidative process helped by enzymes by which cells convert glucose, the most basic sugar produced by human digestion, to carbon dioxide, water and adenosine triphosphate, or ATP which nourishes the cells.

Warburg hypothesized that cancer growth is caused by tumor cells generating energy such as adenosine triphosphate mainly by anaerobic (oxygen free) breakdown of glucose (known as fermentation, or anaerobic respiration). The cancer cells are not subject to being killed off at intervals like regular healthy cells. Their resistance to being killed and their ability to get energy by fermentation makes them grow very fast and eventually cause death by  malnutrition and organ degeneration of a person.

The question may be asked what degenerates or mutates healthy cells into cancer cells? Warburg’s answer was human beings are exposed to toxic materials such as carcinogens through radiation, chemicals and diet.

Modern scientists have focused more on hereditary genetic mutation passed on from one generation to another. Thus most of the research and enormous money for it was wasted in the last fifty years trying to prove that hereditary mutated genes are the cause of cancer and the cure is to either destroy or change the DNA of the cells.

The following is a long list of potentially dangerous carcinogenic substances that people are exposed to everyday in modern society.

  1. Non-Stick Cookware. Polytetrafluoroethylene, the coating that makes products "non-stick" releases gases when heated, all of which have been linked to putting humans at higher risk for cancerand other harmful health effects.
  2. Flea and Tick Products. Pet's flea and tick products may save your pooch from unwanted bites but due to pesticides it can lead to nerve damage and more.
  3. Mothballs. Naphthalene, found in mothballsand products alike, can destroy red blood cells and has been proven to cause cancer in animals.

4-Air Fresheners. Toxins found in air fresheners can accumulate in the body over the time. According to the Natural Resources Defense Council those toxins may affect hormones and reproductive health especially in children.

5-Oven Cleaner. Many of these cleaners contain corrosive alkalis, which can have grave effects on your gastrointestinal track and respiratory system if inhaled or ingested.

  1. Furniture Polish and Stain.Non-vegetable, oil-based stains and polishes are not only extremely flammable but contain the chemicals phenol and nitrobenzene, which can be absorbed by your skin and can cause skin cancer.
  2. Toilet Bowl Cleaner. The corrosive ingredients that make acidic toilet bowl cleaners clean so well are the same ingredients that can cause burns on skin and eyes.
  3. Gas Space Heaters. Gas powered anything releases toxins and using them indoors is extremely dangerous and can lead to Carbon Monoxide poisoning—a condition that presents very little warning symptoms.
  4. Cleaning Solutions.As the biggest offenders on the list, and the most commonly used, it's no secret household cleaners contains hazardous toxins. What's most concerning is it's not required for cleaners to list their ingredients on the bottle, leaving consumers in the dark. Even those claiming to be "green" or "natural."
  5. Antibacterial Soaps. Antibacterial soaps contain the ingredients the triclosoan and triclorcarbon. According to the FDA, it can be linked to creating antibiotic-resistant bacteria and is not biodegradable.
  6. Flaking Paint. Homes built as recently as the late 70s can have interiors covered in lead-based paints—hazardous when the paint starts to flake and when it's time to repaint. Inhaling these particles can lead to lead poisoning.

12.Asbestos  Asbestos fibers are strong, heat resistant, chemical resistant, and useful in providing heat insulation. Therefore, their most common uses include floor and ceiling tiles, plasters, insulations, adhesives, wallboard, roofing materials, fireproofing materials, and cement products. Asbestos is a known carcinogen, and inhalation of asbestos fibers is known to cause respiratory problems and lung diseases such as Asbestosis, Mesothelioma, or Lung cancer. All three of these diseases experience delayed development and the diseases may not manifest for 10-40 years after the initial asbestos exposure.

 

13.Chromated copper arsenic (CCA) in pressure treated wood
Chromated copper arsenate (CCA) is a pesticide/preservative used to prevent rotting in lumber designed for outdoor use. CCA contains arsenic, chromium, and copper and was widely used for residential purposes in the United States from the 1970s until EPA phased it out in 2003. CCA-treated wood can be found virtually anywhere outdoor lumber is being utilized, such as play sets, decks, and picnic tables.

CCA-treated wood can be hazardous to human health because arsenic is a known carcinogen. Exposure to arsenic can cause cancer of the lung, bladder, skin, kidney, prostate, and nasal passage. Arsenic exposure can also lead to nerve damage, dizziness, and numbness. Arsenic can leach to the surface of the treated wood, becoming accessible for absorption through exposed hands and skin touching the wood surface and, especially in the case of children, ingestion through normal hand-to-mouth behavior. Arsenic can also leach into the ground surrounding the location of the treated wood.

 

14-Formaldehyde. Formaldehyde is used widely to manufacture building materials and numerous household products. It is also a by-product of combustion and certain other natural processes. Thus, it may be present in substantial concentrations both indoors and outdoors. In homes, the most significant sources of formaldehyde are likely to be pressed wood products made using adhesives that contain urea-formaldehyde (UF) resins. Pressed wood products made for indoor use include particleboard, hardwood plywood paneling, and medium density fiberboard, which contains a higher resin-to-wood ratio than any other UF pressed wood product and is generally recognized as being the highest formaldehyde-emitting pressed wood product. Formaldehyde is also used to add permanent-press qualities to clothing and draperies, as a component of glues and adhesives, and as a preservative in some paints and coating products. Formaldehyde, a colorless, pungent-smelling gas, is a known respiratory irritant and carcinogen. It can cause watery eyes, burning sensations in the eyes and throat, nausea, and difficulty in breathing in some humans exposed at elevated levels (above 0.1 parts per million).

 

15.Perfluorinated compounds, including PFOA. Perfluorinated compounds (PFCs) are a family of fluorine-containing chemicals with unique properties to make materials stain and stick resistant. PFCs are used in wide array of consumer products and food packaging, such as microwave popcorn bags, pizza boxes, and cleaning and personal-care products like shampoo, dental floss, and denture cleaners. Even Gore-Tex clothing contains PFCs. Although these chemicals have been used since the 1950s in countless products, they’ve been subjected to little government testing.

 

There are many forms of PFCs, but the two most notorious are: PFOA or perfluorooctanoic acid, used to make Teflon products.

PFOA is broadly toxic. It does not break down in the environment and has a half-life in the body of more than four years. PFOA is a likely human carcinogen; it causes liver, pancreatic, testicular, and mammary gland tumors in laboratory animals.

PFOS or perfluorooctane sulfonate, a breakdown product of chemicals, was used until 2002 in the manufacture of 3M’s Scotchgard treatment, used on carpet, furniture, and clothing. PFOS causes liver and thryoid cancer in rats. PFOS’s half-life is estimated at more than 8 years.

 

16.Phthalates. Phthalates, called “plasticizers,” are a group of industrial chemicals used to make plastics like polyvinyl chloride (PVC) more flexible or resilient. Building materials are the largest end use for PVC. Major uses of flexible PVC in buildings include carpet backing, resilient flooring, wall coverings, acoustical ceiling surfaces, upholstery textiles, roof membranes, waterproofing membranes, and electrical cord insulation. Phthalates are nearly everywhere in modern society, and can also be found in toys, food packaging, hoses, raincoats, shower curtains, vinyl flooring, adhesives, detergents, hair spray, and shampoo. Certain phthalates are known or suspected endocrine disruptors, meaning they impact and alter the human hormone system. Phthalates are also suspected to be potent reproductive toxins, especially in boys.

 

17-Diethyl phthalate (DEP) is a phthalate ester, namely the diethyl ester of phthalic acid. It is a clear substance that is liquid at room temperature and is only slightly denser than liquid water. It has a faint, disagreeable odor and can be transferred from the plastics that contain it. When burned, DEP produces toxic gases.

Since the compound is a suitable solvent for many organic molecules, it is often used to bind cosmetics and fragrances. Other industrial uses include plasticizers, detergent bases and aerosol sprays. Because of the frequent dermal exposure of humans to the chemical, the question of toxicity is crucial. Several studies suggest that DEP can cause damage to the nervous system as well as to the reproductive organs in males and females.

 

18-Polybrominated diphenyl ethers (PBDEs). PBDEs are used as flame retardants in plastic building materials and are particularly widespread in polyurethane foam products (insulation and cushions). In May, 2010, the EPA released an exposure assessment for PBDEs, providing information on the extent to which humans are exposed to and have a body burden of the chemicals. Key routes of human exposure are thought to be from their use in household consumer products, and their presence in house dust, and not from dietary routes. PBDEs have been associated in animal studies with liver toxicity, thyroid toxicity, developmental and reproductive toxicity, and developmental neurotoxicity.

 

19.Short-chain chlorinated paraffins (SCCPs)
SCCPs’ primary use is as a lubricant and coolant in metal cutting and metal forming operations – so they may be present in the life-cycle of metal building products. The second most significant use is as a secondary plasticizer in PVC in many of the same applications as the phthalate plasticizers listed 
above. To a lesser extent it is also used in other plastics, including acrylonitrile-butadiene-styrene resins (ABS), unsaturated polyester resins, polyethylene, polypropylene, and urethane foam for rubbers, paints, adhesives, caulks, and sealants as either plasticizers or flame retardants. Although no studies have been completed on humans, SCCPs are classified as toxic to aquatic organisms, and carcinogenic to rats and mice.

 

20-Benzene is a carcinogen that can cause cancer in humans. It has caused cancer in workers exposed to high levels from workplace air. Sodium or potassium benzoate may be added to beverages to inhibit the growth of bacteria, yeasts, and molds. Benzoate salts also are naturally present in some fruits and their juices, such as cranberries, for example. Vitamin C may be present naturally in beverages or added to prevent spoilage or to provide additional nutrients.

 

Benzene can form at very low levels (ppb level) in some beverages that contain both benzoate salts and ascorbic acid (vitamin C) or erythorbic acid (a closely related substance (isomer) also known as d-ascorbic acid). Exposure to heat and light can stimulate the formation of benzene in some beverages that contain benzoate salts and ascorbic acid (vitamin C).

 

It seems there is a constant struggle to find foods without additives and preservatives. Many have been around for a very long time, while others surface as new or simply use another name for a common additive or preservative. There are numerous reasons why food additives and preservatives are used. One reason is that they can help maintain and improve freshness by slowing product spoilage caused by mold, air, bacteria, fungi or yeast while helping reduce the risk of contamination. In some cases, additives and preservatives may help improve or maintain nutritional benefits. Additionally, they may be used to improve taste, texture and appearance. For example, emulsifiers, stabilizers and thickeners give foods the texture and consistency consumers expect to find when enjoying certain products. Some leavening agents help baked goods rise, another expected attribute, while many additives affect the acidity and alkalinity of certain foods. Commonly, additives and preservatives are used to provide a delicious taste while reducing the fat content.

 

How do you know what's good and what isn't? One of the best ways to avoid additives and preservatives is by eating organic foods in their original state. Choosing an organic apple over an apple pie is a good example. Regardless, it takes some time to understand which foods are being affected by additives and preservatives, and a commitment to reading labels.

 

Ultimately, understanding additives and preservatives is important because it can affect your health. Often additives and preservatives are disguised on the labels. Marketing tactics can also play a role in how they represent these potentially harmful ingredients. Here is a list of the most common additives and preservatives, and what you should know about them.

 

Artificial Food Colors

 

A key word here is artificial and should give you a good indication that something unnatural is in the product. Typically, artificial colors are chemical-based dyes that are used to color food and drinks. Most processed foods, candies, beverages and many condiments contain artificial coloring. There is great concern that artificial food coloring may cause increased hyperactivity in children.

  1. Yellow No. 5may cause severe asthma symptoms.
  2. Studies have shown that Red Dye No. 2may cause cancer.
  3. Blue #1andBlue #2 (E133) Banned in Norway, Finland, and France. May cause      chromosomal damage. Found in candy, cereal, soft drinks, sports drinks and pet foods.
  4. Red Dye # 3(also Red #40– a more current dye) (E124). Banned in 1990 after 8 years of debate from use in many foods and cosmetics. This dye continues to be on the market until supplies run out! Has been proven to cause thyroid cancer and chromosomal damage in laboratory animals.  May also interfere with brain-nerve transmission. Found in fruit cocktail, maraschino cherries, cherry pie mix, ice cream, candy, bakery products and more!
  5. Yellow #6(E110) and Yellow Tartrazine(E102). Banned in Norway and Sweden. Increases the number of kidney and adrenal gland tumors in laboratory animals.  May cause chromosomal damage. Found in American cheese, macaroni and cheese, candy, carbonated beverages, lemonade and more!
  6. Natural Green Colour

Has several ingredients including curcumin extracted via petroleum products and propylene glycol found in lollies and drinks.

 

Regardless, the FDA approves many food coloring additives as safe.

Commonly labeled as artificial colorings. Alternative names: Food, Drug and Cosmetic Colors, Synthetic Colors, FD&C Lakes, Food Dyes, Food Coloring, Artificial Colorants.To find out more about alternative names for common artifical ingredients click here and here

 

Sweeteners

 

  1. High Fructose Corn Syrup. High fructose corn syrup (HFCS) is made from corn starch and offers a sweet flavor. It is popular because it is cheaper to produce than cane sugar. Starch is a simple sugar, and when broken down the end result is corn syrup, which is 100% glucose. Enzymes are then added to the corn syrup, helping convert the glucose into another simple sugar called fructose.

In addition to sweet products, it is found in many other types of foods. Yogurts, breads, frozen pizzas, cereal bars, cocktail peanuts, and boxed macaroni and cheese are a few examples where HFCS is found.

Because major health risks have exploded in the past few decades with the increasing popularity of easy to grab processed foods, it is thought that HFCS may increase the risk of obesity and type 2 diabetes. Labeled as high fructose corn syrup. Alternatives: HFCS, isoglucose, maize syrup, glucose-fructose syrup, glucose/fructose.

  1. Aspartame. Aspartame is a low-calorie sweetener consisting of two amino acids, namely phenylalanine and aspartic acid. Because it is about 200 times sweeter than sugar, very little is required to get a sweet taste. Aspartame is usually found in diet or sugar-free sodas, diet coke, coke zero, jello (and other gelatins), desserts, sugar-free gum, drink mixes, baking goods, table-top sweeteners, cereal, breath mints, pudding, kool-aid, iced tea, chewable vitamins, toothpaste.

 

While watching calorie consumption is important, using artificial additives and sweeteners such as aspartame may cause some health risks. Studies have shown that aspartame may elevate blood glucose and increase anxiety. Labels use the name aspartame. Alternative names: Canderel, Tropicana Slim, NutraSweet, Equal, AminoSweet

  1. Caramelized sugar syrup. Replaces E150 caramel which gives bread and cooked chicken a brown look.

 

Additives

 

  1. Potassium Bromate. Potassium bromate is a common food additive that is used to strengthen bread and cracker dough, helping it rise during baking; however, California and and the international cancer agency lists it as a carcinogen. Potassium bromate has been labeled as causing tumors, toxic to the kidneys and may even cause DNA damage. Though once baked, it converts to potassium bromide which has been deemed as non-carcinogenic, some residues exist. It has been banned in the United Kingdom, European Union and Canada in food, but the United States still allows it to be added to flour.Labels typically reference it as potassium bromate. Alternatives: bromates, calcium bromate, potassium bromate, sodium bromate, bromated flour.
  2. Monosodium Glutamate (MSG). It is no surprise that MSG is on the list. MSG is created by a naturally occurring chemical called glutamate and looks similar to salt or sugar crystals. While glutamate is tasteless, it has the ability to enhance flavors. It is typically found in Chinese food, canned foods, and processed meats. MSG has the GRAS Classification by the Food & Drug Administration which means it is “generally recognized as safe.” But due to the controversy surrounding MSG, the FDA requires that it be listed on the label. However, some foods such as tomatoes, soybeans, and seaweed naturally contain glutamate, and some researchers suggests that glutamate, also known as umami, is the another essential flavor that our taste buds can detect, in addition to sweet, salty, bitter, and sour.

 

MSG has gotten a bad rap for years, with numerous claims in late 1960s alleging that food prepared with MSG at Chinese restaurants made people sick; however, many studies report difficulty in finding concrete evidence that there is a problem with MSG. At the same time, some reports have indicated numerous reactions such as headaches, flushing, sweating, facial pressure or tightness, numbness, tingling or burning in the face, neck and other areas, rapid, heart palpitations, chest pain, nausea, and weakness. Labels typically note it as monosodium glutamate or MSG, but it may be disguised by other ingredients that contain MSG such as hydrolyzed soy protein and autolyzed yeast. Alternative names: sodium glutamate, MSG, Accent, Zest, Ajinomoto, Vetsin.

 

Preservatives

 

  1. Sodium Benzoate. Sodium benzoate is a common food preservative used in many processed food products and drinks to prevent spoilage. Sodium benzoate is the sodium salt of benzoic acid. It is used as an antifungal preservative in pharmaceutical preparations and foods. Sodium benzoate is often added to acidic food products such as sauerkraut, jellies and jams, and hot sauces; however some foods, like cranberries, cinnamon, prunes and apples, naturally contain it. It has been suggested that it may help treat hyperammonemia in terms of medication. Concerns have been raised regarding it as a possible cause of hyperactivity in some children, though more studies are needed according to The European Food Safety Authority. Food labels typically reference it as sodium benzoate.  Alternative names: benzoic acid, potassium benzoate.
  2. Sodium Nitrite

Sodium nitrite is usually found in preserved meat products like sausages, cured meats and canned meats. Concerns of this preservative are that too much may cause pancreatic cancer and other health problems. A study reports that methemoglobinemia, a blood disorder in which an abnormal amount of methemoglobin is produced, was found in in an adolescent girl and her father after ingesting homemade beef jerky that contained sodium nitrate. Both experienced palpitations, dyspnea, and visible mucosal cyanosis. Look for sodium nitrate on the food labels. Alternative names: sodium nitrite, nitrate, nitrite.

  1. Sodium Sulfite (E221)

Preservative used in wine-making and other processed foods. According to the FDA, approximately one in 100 people is sensitive to sulfites in food. The majority of these individuals are asthmatic, suggesting a link between asthma and sulfites. Individuals who are sulfite sensitive may experience headaches, breathing problems, and rashes. In severe cases, sulfites can actually cause death by closing down the airway altogether, leading to cardiac arrest. Found in wine and dried fruit.

  1. Sulfur Dioxide (E220)

Sulfur additives are toxic and in the United States of America, the Food and Drug Administration have prohibited their use on raw fruit and vegetables. Adverse reactions include bronchial problems, particularly in those prone to asthma, hypotension (low blood pressure), flushing, tingling sensations or anaphylactic shock. It also destroys vitamins B1 and E. Not recommended for consumption by children. The International Labour Organization says to avoid E220 if you suffer from conjunctivitis, bronchitis, emphysema, bronchial asthma, or cardiovascular disease. Found in beer, soft drinks, dried fruit, juices, cordials, wine, vinegar, and potato products.

  1. Propyl Paraben

Propyl paraben is commonly used as a preservative in many foods including tortillas, bread products and food dyes; and cross contamination has lead to propyl paraben showing up in beverages, dairy products, meat and vegetables. It is commonly found in many cosmetics, such as creams, lotions, shampoos and bath products. A federal study showed that 91 percent of Americans tested had propyl paraben in their urine. This is of concern since propyl paraben is an endocrine-disrupting chemical that is “Generally Recognized as Safe.” Studies indicate that subjects had decreased sperm counts and testosterone levels. Additionally, it has been shown to alter the expression of genes, including those in breast cancer cells and to accelerate the growth of breast cancer cells. Harvard School of Public Health shared the results of a recent study linking propyl paraben to impaired fertility in women. Look for propyl paraben on the food labels to avoid it. Alternative names: 4-Hydroxybenzoesäurepropylester; propyl paraben; propyl p-hydroxybenzoate; propyl parahydroxybenzoate; nipasol; E216

  1. BHA and BHT (E320). Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are preservatives found in cereals, chewing gum, potato chips, and vegetable oils. This common preservative keeps foods from changing color, changing flavor or becoming rancid. Affects the neurological system of the brain, alters behavior and has a potential to cause cancer. BHA and BHT are oxidants which form cancer-causing reactive compounds in your body. Found in potato chips, gum, cereal, frozen sausages, enriched rice, lard, shortening, candy, jello.

 

By-Products of Processing Fats

 

  1. Trans Fat. You may have heard of trans fat, which has been a popular topic on labels for the past decade or so. Trans fats are created when manufacturers add hydrogen to vegetable oil which usually occurs during the manufacturing process, though very small amounts of trans fats are naturally occurring in animal fat. The American Heart Association tells us that trans fats are often found in foods such as fried doughnuts, cakes, pie crusts, biscuits, frozen pizza, cookies, crackers, and margarines. The problem with trans fats is that they are believed to increase the risk of heart disease, stroke, and type 2 diabetes; in fact, scientists are now in agreement that trans fat is harmful to health. It raises your bad (LDL) cholesterol levels and lowers your good (HDL) cholesterol levels. Labels are required to list the amount of trans fats. But it is important to note that products can be listed as 0 grams of trans fats if they contain less than 0.5 grams per serving. You are likely to see them on a label listed as partially hydrogenated oils. Alternative names: partially hydrogenated cottonseed oil, partially hydrogenated palm oil, partially hydrogenated soybean oil, partially hydrogenated vegetable oil, trans fats, trans fatty acids, partially hydrogenated canola oil. 

 

Extracts 

 

  1. Rosemary Extract. Actual additive numbers 300-321, found in some cereals, salami, fresh pasta or margarine or cooking oils.
  2. Yeast Extract. Hidden form of MSG found in some spreads, soups, dips, chips, microwave dinners.
  3. Rice Extract. A chemical stabilizer and emulsifier used in ice cream, pizzas, savory snacks.
  4. Roasted Barley Malt Extract. Flavoring and color enhancer that makes cereals taste toasted.

 

Altered Food molecules for shelve-stability

 

Trans fats are a form of unsaturated fat associated with a number of negative health effects. Artificial trans fat is created during hydrogenation, which converts liquid vegetable oils into semi-solid partially hydrogenated oil. Trans fat can also be found naturally in meat and dairy.

 

Eating trans fats increases levels of low-density lipoprotein (LDL, or “bad” cholesterol), especially the small, dense LDL particles that may be more damaging to arteries. It lowers levels of high-density lipoprotein (HDL, or “good” cholesterol) particles, which scour blood vessels for bad cholesterol and truck it to the liver for disposal. It also promotes inflammation, an over activity of the immune system that has been implicated in heart disease, stroke, diabetes, and other chronic conditions. 

 

23.Polyvinyl Chloride. Polyvinyl chloride (PVC) is a common low cost, lightweight but strong plastic commonly used in the production of water and sewerage pipes, insulation for electrical cables, gutters, door and window frames, roof membranes and moulding. It is also used in flooring, wall covering and ceiling material as vinyl tiles which are inexpensive and common in many interiors such as offices, homes, hospitals, hotels and schools among others.

PVCs contain phthalates and dioxins which interfere with the production and normal activity of human hormones therefore affecting the functions of thyroid, pancreas, adrenal, pituitary and reproductive glands.

They are also classified as carcinogens and can lead to cancer, liver dysfunction, vision failure, birth defects, chronic bronchitis, asthma and genetic mutations.

The production of PVC and its disposal also exposes humans and the environment to toxic substances.

 

24.Lead is a heavy metal commonly found in roofing materials, paints, plumbing pipes. It is highly poisonous and is rapidly absorbed into the blood stream and simulates calcium enabling it to cross the blood-brain barrier.

It slowly accumulates in bones and soft tissues eventually destroying the nervous system. Close contact with lead also causes blood disorders, brain disorders, blindness, reproductive health complications, damage to the kidneys and eventually death.

 

25.Wood treatments. Various treatments are applied to wood to preserve it and increase its life span. Most of the chemicals used in wood treatment are water soluble. Creosotes are applied to wood as preservatives to prevent rot and come in a variety of types depending on the material used to produce them such as wood tar creosote, coal tar creosote, oil tar creosote, and water gas tar creosote. The coal-tar creosote is the most commonly used yet the most toxic since it directly causes cancer.

Exposure to large amounts of Pentachlorophenol, another wood preservative, can lead to harmful effects on kidneys, nervous system, liver, immune system and can also cause cancer.

 

26.Halogenated flame retardants are chemicals incorporated in construction materials during manufacturing to slow down or stop the spread of flames either by forming a protective film or by inhibiting chemical reactions that support combustion in case of a fire break out.

When heated, these retardants degrade into toxic substances in gaseous form which then mix with dust and get into the body through ingestion or inhalation.

They can cause disruption of hormones especially thyroid, adverse developmental problems in foetus and children, immunotoxicity, cancer and reproductive problems.

 

27.Cadmium. This is a soft malleable metal that is resistant to corrosion, insoluble in water and non-flammable when in solid state.

It has been widely used on other metals especially steel as corrosion resistant plating. Its compounds have also been used to stabilize plastic and to colour glass since they are available in red, yellow and orange pigments.

Cadmium fumes, highly soluble compounds or fine dust can cause pulmonary oedema (accumulation of fluids in the air spaces and tissue in the lungs), pneumonitis (inflammation of lung tissue) and death.

High levels of exposure to cadmium have also been linked to prostate, breast and lung cancer.

 

28.Volatile organic compounds VOCs are naturally occurring or man-made chemicals with a low boiling point resulting in large numbers of their molecules vaporizing and filling the surrounding air.

In building and construction, VOCs are commonly found in solvents, paint, plastics, synthetic fibres, adhesives and protective coatings. Some of them such as formaldehyde which emanates from paint have boiling points as low as just -

VOCs usually cause irritation to eye and respiratory track, dizziness, memory impairment, damage to the kidney, liver and central nervous system. Some have also been found to cause cancer in animals and humans.


29.Silica is a natural occurring substance found in stone, sand, concrete, tiles and bricks. It is absorbed in the body through inhalation after construction or demolition involving cutting, dressing, grinding or blasting stone or concrete release it in the air. Long term exposure to silica leads to lung infections and lung cancer.

 

30.Fiberglass. Like the name suggests, this is a type of fibre made up of glass which is mostly used as a thermal insulator and as a roofing material.

Exposure to fiberglass is most prevalent among workers who cut, trim, chop and sand the fibres producing dust which mixes with air and dust and later finds its way into their bodies through ingestion or inhalation.

The fibres cause eye, skin and upper respiratory tract irritation and aggravate bronchitis and asthma.

 

This list needs to be updated regularly because research by industrial chemists is ongoing to find more inorganic molecules to make products for sale.

 

Step # 3 - Avoid eating foods that are nutritionally depleted

 

Fruits and vegetables grown 50 or more years ago were much richer in vitamins and minerals than those purchased today. Modern intensive agricultural methods have depleted the topsoil of minerals.

 

A group of researchers led by Donald Davis from the University of Texas (UT) at Austin’s Department of Chemistry and Biochemistry published the results of their comparative study of the U.S. Department of Agriculture nutritional data from 1950 to 1999. Data of forty three vegetables and fruits were compared. Their findings were published in the Journal of the American College of Nutrition in December 2004.

 

They found verified declines in the amount of protein, calcium, phosphorus, iron, riboflavin (vitamin B2) and vitamin C over the past half century. Davis and his colleagues attributed the reduced nutritional content to the agricultural practices designed to improve traits (size, growth rate, pest resistance) for marketing purposes.  They were not as concerned about the nutritional content. Other nutritional components like magnesium, zinc and vitamins B-6 and E were not studied in 1950 were not studied.

 

There were other studies with similar comparative data. The Kushi Institute studied nutrient data from 1975 to 1997. Its researchers found that average calcium levels in 12 fresh vegetables dropped 27 percent; iron levels 37 percent; vitamin A levels 21 percent, and vitamin C levels 30 percent.  

 

A study of comparative of nutrient data published in the British Food Journal collected evidence that the average calcium content in 20 vegetables had declined 19 percent, iron 22 per cent and potassium 14 per cent. Another study concluded that today one must consume eight oranges to obtain an equivalent amount of vitamin A as our grandparents would have from one.  

 

What caused the degradation of agricultural topsoil? With the advent of the 20th century, the use of tractors, harvesters, bailers, etc. transformed agricultural practices. Farmers were not concerned with replenishing the soil after harvest.

Many trees were cut down to make huge expanses of agricultural flat land. Deep plowing disrupted the underground micro-organisms and the natural ecology of the soil. By the 1960s, farmers began to use huge quantities of NPK (nitrogen, phosphorus and potassium) fertilizer made from synthetically produced ingredients usually derived from by-products of the petroleum industry. Examples are Ammonium Nitrate, Ammonium Phosphate, Superphosphate, and Potassium Sulfate.

Plants require 13 nutrients. There are three primary macronutrients; nitrogen (N), phosphorus (P), and potassium (K).  These nutrients are used in significant amounts by growing plants, so they must be replaced periodically to sustain productivity. 

The secondary nutrients are; calcium (Ca), magnesium (Mg), and sulfur (S). There are usually enough of these nutrients in the soil, so additional fertilization is not always needed. The micronutrients used in small quantities are; boron (B), copper (Cu), iron (Fe), chloride (Cl), manganese (Mn), molybdenum (Mo) and zinc (Zn).  

Chemical fertilizers add nutrients to the soil, but they don’t add anything else. Plants needs more than just nutrients to survive. They also need organic matter and living organisms. Synthetic fertilizers do not support microbiological life in the soil. The application of a synthetic fertilizer actually kills a significant percentage of beneficial microorganisms that can break down organic matter into a stable amendment for improving soil quality, fertility and also make nitrogen available to plants. After long term use the NPK synthetic fertilizer depletes the soil of supplemental vital minerals and results in nutrient deficient grains, produce and fruits.

 

In the Midwest USA, there was large scale conversion of the dry plains grassland into farmland. Mass production farm methods created the conditions for massive erosion of the topsoil. This was aggravated by not replenishing the soil with biomass to compost. Many successive years of planting and harvesting exhausted the topsoil of nutrients. During the three major droughts of the 1930s, the eroded soil in the Midwest turned to dust. Winds caused huge clouds which sometimes blackened the sky traveling cross country reaching as far as the East Coast cities of New York and Washington D.C. The dust storms damaged the ecology and agriculture of the USA and Canadian prairies. Millions of pounds of topsoil were dispersed by the powerful winds that inhibited any land production for years.

 

It required years of soil remediation to again grow corn, wheat and other crops in the Midwest. For the most part farmers continue to grow massive cash crops like corn, wheat, soybeans, sugar beets using NPK fertilizer. The crops look good but they are not nutrient dense foods.

 

Becoming aware of the downside of industrialized food production will help one search alternative sources of food productions such as small local farms growing crops according organic standards. Small scale organic farms avoid factory produced fertilizer like NPK. At present, many grocery chains offer organic vegetables.

Not everyone can grow their own organic vegetables in nutrient rich soil.

Home grown organic sprouts is the most cost effective way to produce nutrient dense produce for pennies on the dollar. Sprouting at home for food production is not difficult. All you need is a clean cotton cloth. Soak any vegetable, grain or bean seed in clean water overnight. Spread the soaked seeds on a damp cotton cloth, roll the cloth and seeds like a cigar and wrap it with a dry cloth or plastic bag. Keep the bag in a warm place for three days. When you open the cloth, the seed will be sprouted. Transfer the seeds to a bowl, wash and drain them with clean water and let them sit covered with a wet cloth. Every twenty-four hours wash and drain the sprouts and cover them again. After the fifth day of sprouting you can begin to eat them in salads, sandwiches, in soup or mixed with vegetables. There are many recipes on the internet how to make different tasty sprout preparation.

Note: A seed (grain or legume) has many nutritional advantages, but many of them are locked up tight by anti-nutrients, such as phytic acid, which may have Enzyme Inhibitors that bind with calcium, magnesium, iron, copper, and zinc, making them difficult to absorb. By sprouting your grains, legumes or seeds, you neutralize phytic acid.

Soaking the seeds overnight will help to diminish some of the fat content and will convert the dense vegetable protein to simpler amino acids for easier digestion. The more complex carbohydrates in the foods will also start to break down into the simpler glucose molecules

The process of germination not only produces vitamin C, but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases vitamin B content, especially B2, B5, and B6. Carotene increases dramatically-sometimes even eightfold.

You can become a kitchen gardener and grow up to 50% or more of your fresh food needs. Sprouts are the most nutrient dense and enzyme rich foods you can eat especially when you grow them yourself by controlling the water quality and keeping them free from external toxins.

 

Step #4 - Eliminate eating all foods with altered molecules or genetically altered.  

Partially hydrogenated oils (chemically altered vegetable oils) don’t turn rancid as easily as non-hydrogenated fats (natural vegetable oils). They can withstand repeated heating without breaking down, and the process can turn a liquid oil into a solid, which allows for easier transportation and wider uses. This solid fat was also much less expensive than many solid animal fats.

Eating molecularly altered hydrogenated cooking oils are very detrimental for health because the body cannot identify the altered molecule, which ends up clogging your arteries. Cooking oils are hydrogenated in order for them to be shelve- stable for years. Normally natural cooking oils will go rancid in six to eight month. Therefore, oil merchants hired chemists to find a way to stop oils from becoming rancid.  Chemists discovered that they could add hydrogen atoms to unsaturated fats by bubbling hydrogen gas through vegetable oil in the presence of a nickel catalyst. This was far more than a chemical curiosity. Partially hydrogenated oils don’t turn rancid as easily as non-hydrogenated fats. They can withstand repeated heating without breaking down, and the process can turn a liquid oil into a solid, which allowed for easier transportation and wider uses.

Genetically altered grains and produce may prove to have unpredictable consequences with long term use. Wait and judge from the result.

The above discussion of four points to promote optimal health are meant to help an individual boost his or her natural immune system to maintain sustained health and also to serve as a plan to self-heal.

How a diet of lentils, beans, wheatgrass juice, carrot juice, Tumeric, whole grains cured my cancer

Ten years ago I was diagnosed by cancer. The leader of Northwest SHARE took me of chemical medicines and started a diet that involved only natural foods and herbs. I am cured of my cancer and again leading a normal life. Ramesh Yerramsetti (Sammamish, WA)