Avoid These Twelve Foods

 

These foods are bad for the human body and if you eat these foods it's only a matter of time until the net negative effects that they generate in your body add up and something breaks very much like the straws that broke the camel's back. If you unwittingly consume food that's hurting your body every single day it's only a matter of time until something goes wrong.

WHOLE GRAINS

One of the biggest myths that's persistent in the popular culture of the 21st century is the myth of the whole grains wheat, barley, rye, and oats. These contain a protein called gluten and gluten is bad for most human beings.

Why? Because the gluten molecule is a protein made of amino acids which are daisy-chained together. Amino acids are essential nutrients. The body needs them. Can't make them. Amino acids are essential for health. It's the job of your stomach to break apart the amino acids inside the gluten protein, liberating the amino acids, giving your body access to the amino acids that make up gluten. But the chemical bonds that hold the amino acids together inside of the gluten protein are very difficult if not impossible for your stomach acid to digest. Most people have weak stomach acid anyway and this just compounds the problem.

Most people, when they swallow wheat, barley, rye or oats, the gluten protein becomes undigested and instead of individual amino acids entering into the small intestine to be absorbed into the bloodstream you get long chains of intact connected amino acids. When your small intestine attempts to absorb the undigested long chains of amino acids that causes a lot of problems. The tissue in the intestinal tract which is responsible for absorbing nutrients becomes damaged. It's kind of like if a vacuum cleaner with a bristle brush is trying to vacuum up a string of pearls. The string of pearls is going to jam up the gears. But if the bristle vacuum attempts to suck up individual pearls on the carpet it can do that, no problem. Similar circumstance here in the small intestine... which leads to one of life's greatest ironies. Consistent consumption of whole grains will hurt you. Not only does it hurt you directly by damaging tissue in the body, but it hurts you indirectly because the tissue that it damages is responsible for absorbing nutrients. The more whole grains you eat the less able your body is to absorb nutrients into the bloodstream. And because all chronic diseases are directly related to nutrient deficiencies, the more whole grains you eat the more likely you are to suffer with a chronic disease.

Wheat, barley, rye, and oats - stop eating them now.

BOTTLED OIL AND FRIED FOODS

Oil in bottles becomes oxidized. If you look at an olive oil bottle, a canola oil bottle, a flax seed bottle - any type of oil in a bottle - between the top of the oil and the top of the bottle there's an air gap. Air contains oxygen, and as the oil sits in the bottle it is becoming oxidized. The longer it's in the bottle the more oxidized it becomes. When you introduce an oxidized substance into the human body you create inflammation. Low levels of low-grade, constant inflammation add up. It's only a matter of time until your system can't handle that anymore and something breaks.

When you fry food this process becomes accelerated. Remarkably, oil heated in a fryolator creates a molecule in the food which is fried called acrylamide, so when you deep fry a potato, deep fry anything that has a protein in it, acrylamide is formed.

What's wrong with acrylamide? It's carcinogenic.

According to the FDA: Acrylamide is a substance that forms through a natural chemical reaction between sugars and asparagine, an amino acid, in plant-based foods – including potato and cereal-grain-based foods. Acrylamide forms during high-temperature cooking, such as frying, roasting, and baking. In research studies, high levels of acrylamide caused cancer in laboratory animals, but the levels of acrylamide used in these studies were much greater than those found in human food. The FDA monitors levels of this contaminant in certain foods because of its potential to affect human health.

The people in the United States that have the shortest life expectancies live in the South where fried foods are much more commonly eaten. The more fried food you eat, generally speaking, the shorter your life will be because you're introducing cancer-causing substances - inflammatory-causing substances - into your body. Not a good idea.

For optimal health, that means no or little fried food, no salad dressing.

If you'd like to cook something in a fry pan, use butter or lard, which is rendered animal fat - not Crisco. Use butter and live long and prosper.

RED MEAT COOKED WELL

Research points to a relationship of the consumption of red meat and the higher incidence of cancer, especially colon cancer. It's not the meat, however - it's what's in the meat or how the meat is cooked.

When you cook red meat well done a chemical is created called heterocyclic amine. Heterocyclic amines cause inflammation and cancer.

If you cook red meat rare or medium rare, there are less heterocyclic amines, so cook your meat rare or medium rare, and if you use a grill, wrap it in aluminum foil because the grill marks on the steak are not only carbon but they're heterocyclic amines.

To optimize the structure and function of your body, it's not the meat, it's how it's cooked, or what's in it... which leads us to the next thing on the list.

MEAT WITH ADDED NITRATES AS PRESERVATIVES

Deli ham, deli turkey, bacon, pepperoni, and sausage have nitrates injected into them to keep the meat looking nice and red in the deli case. Only problem with nitrates, when they're heated they turn into a chemical called a nitrosamine which is carcinogenic.

So our recommendation is to avoid meat that's been injected with nitrates. No nitrates - no cancer - no inflammation.

THE SKINS OF BAKED POTATOES, YAMS, SWEET POTATOES

When you bake potatoes, yams, or sweet potatoes, the skins get nice and crispy but they are loaded by virtue of the heating process with heterocyclic amines heterocyclic amines which we know cause cancer and inflammation.

So if you want to eat a potato, yam, or sweet potato that has a crispy skin, just don't eat the skin. You can eat the potato part, but not the skin. If you'd like to eat the skin then you can boil the potato, yam, or sweet potato.

NO MORE CARBONATED BEVERAGES WITH A MEAL

Doesn't matter if it's beer, ginger ale or pop soda, champagne, or Perrier sparkling water - anything at all that has bubbles in it. The bubbles are carbon dioxide which has an interesting property - it reduces acidity – it neutralizes acid so when you drink something with bubbles in it during a meal you're neutralizing your stomach acid, which is not a good.

For a healthy stomach your stomach acid should be so strong that if you chopped off a finger and swallowed it, you would digest it down to the bone. Your stomach is a bag of acid. The stronger the acid the better. But when you drink a carbonated beverage before or during a meal you impede the digestive process of the stomach by neutralizing the stomach acid.

Most people have weak stomach acid anyway because in order to have strong stomach acid you must be salting your food liberally. Your body needs the chloride that's in the salt to make strong hydrochloric acid. And you also need calcium in order to have the acid squirted into the stomach from the chief cells in the stomach. Chief cells make the hydrochloric acid and they squirt them out into the stomach. If you're calcium deprived, deficient in the trace mineral calcium, the introduction of hydrochloric acid into the stomach will be compromised.

Most people have been told by their medical doctor to be on a salt restricted diet and most people are deficient in calcium, so most people's stomach acid is weak to begin with and then when you pour a carbonated beverage into the stomach on top of weak acid, it's super weak and you're not going to digest hardly anything out of your food.

SOY AND CORN

Corn and soy are amongst the most genetically modified or engineered foods available on planet Earth and they are abundantly, copiously, profusely sprayed with an herbicide called Roundup, the scientific name for which is glyphosate. Recent data released by The World Health Organization classifies Roundup as a carcinogen and research also links directly the use of genetically engineered corn and genetically engineered soy with four different types of cancer and deaths from high blood pressure and stroke. Of all the bad foods listed, genetically engineered corn and soy and or corn and soy that's been sprayed with Roundup are the worst things you can consume.

It's not that easy to discover whether or not your corn or your soy which is labeled organic is actually organic. Unless you grow your vegetables and fruits yourself in the United States it is virtually impossible to tell whether or not it has in fact been genetically engineered. Just avoid corn and soy.

Additionally, the pesticide Roundup, interestingly enough, is found in corn syrup which the food industry is putting in just about everything these days. And if the pesticide Roundup is applied to corn and soy can we safely assume that it is not applied to tomatoes and avocados and oranges and grapefruits and spinach and every other vegetable and fruit. You won't find this in the science, but one may assume the same effects on the body. You can only educate yourself about what really is organic and what is suspect.

by Dr. Peter Glidden at leavebigpharmabehind.com in a 2019 YouTube presentation