WHY THESE FAKE ´FOODS´ DESTRUCTIVE FOR US:

TO AVOID

1. SUGAR: Despite its sweet taste,sugar sours the pH inside our body and thus your health, leading to chronic inflammation, diabetes, heart disease, obesity and more. The glycemic index (GI) ranks foods according to how much they raise blood glucose (sugar) levels. Refined sugar has the highest GI score. Natural sugars, like fruit sugars, have a lower GI score. Some artificial sweeteners, including sugar alcohols like xylitol, have little or no effect on blood glucose levels.
2. TABLE SALT: Regular table salt comes from salt mines and is processed (stripping of) to eliminated minerals, (minerals are good for you and they took them out) Table salt usually contains an additive to prevent clumping.  These additives are called anticaking agents and may include: potassium ferrocyanide. calcium silicate. 
   What are the safety precautions for potassium ferricyanide? Avoid contact with skin, eyes or clothing. Avoid ingestion and inhalation. Wow its in your table salt...
   Can sodium cyanide harm you?

   Exposure to sodium cyanide can be rapidly fatal. It has whole-body (systemic) effects, particularly affecting those organ systems most sensitive to low oxygen levels: the central nervous system (brain), the cardiovascular system (heart and blood vessels), and the pulmonary system (lungs

3. MEAT: There is a myth I break here: the myth goes ¨you need meat for protein¨.  This is protein that is very hard to get. The body has to break down the meat and needs all kind of acids and processes for this breaking down, thus cost a LOT of energy to make this protein. Meat production wastes natural resources and in you and your karma. Meat isn't as rich in nutrients as plants. Animals are fed poor-quality feed. Meat is acidic: What are the effects of acidity on the body? Acidosis reduces oxygen in the blood. As all living tissues, especially the heart and brain, need oxygen to function, a lack of it will lead to eventual death. Having an acidic pH will reduce the amount of oxygen that is delivered to the cells, and they will eventually die.Meat is loaded with toxins (grow hormones, anti biotics and much more mess they use in the bioindustry). Meat is high in saturated fat, this created plaque in arteries that causes high bloodpressure and heart-brain any cell problems. Eating meat can increase your risk for osteoporosis. Animals on factory farms are treated like machines. Read at link the facts and you are informed: https://www.all-creatures.org/health/15.html Cardiovasculair https://www.nhsinform.scot/illnesses-and-conditions/blood-and-lymph/high-cholesterol 
4. DAIRY: Milk and other dairy products are the top source of saturated fat in the American diet, contributing to heart disease, type 2 diabetes, and Alzheimer's disease. Studies have also linked dairy to an increased risk of breast, ovarian, and prostate cancers.  Is the consumption of cow's milk essential (advwertised as such) for proper health? The bottom line is no, dairy products are not a nutritional requirement for humans. We can get all of the nutrients for optimal health from a high-quality diet that limits or contains no dairy. artery-clogging saturated fat in the standard American diet (SAD). Milk products also contain cholesterol. Diets high in fat, saturated fat, and cholesterol increase the risk of heart disease, which remains America's top killer. Many people think that cow’s milk builds strong bones and teeth, and that it is essential for good health due to the calcium content, however, this is not the case. The calcium in cow’s milk is pasteurized and therefore inorganic which means that it is largely unusable to the human body.  The only type of milk which is fit food for humans (in particular baby humans of course) is the milk of our own species.  Cow’s milk is designed to build a small calf into a cow which is often why children on cow’s milk grow big so quickly.  Cow’s milk is for calves, and goat’s milk is for kids – not human kids but kids of the goat variety!

   Cow’s milk is notoriously the most mucus-forming food we can consume. Casein, the protein component in milk, is a very thick and coarse substance and is used to make one of the strongest glues known to man.  There is 300% more casein in cow’s milk than in human’s milk.
   

   The casein in cow’s milk can clog and irritate the body’s entire respiratory system. Dairy products are implicated in almost all respiratory problems.  Hay fever, asthma, bronchitis, sinusitis, colds, runny noses and ear infections can all be caused by the consumption of dairy products.  Dairy products are also the leading cause of allergies.  The incidence of osteoporosis is lowest in the countries where the least amount of dairy products are consumed, and where ANIMAL protein consumption is highest, osteoporosis is most common. Whilst there is iron in milk, only five-ten percent of it is available to the body and infants fed on cow’s milk can suffer iron deficiency anemia. From their extensive research, Harvey and Marilyn Diamond conclude that dairy products aggravate ulcers, contribute to colitis, colon and prostate cancer, sudden infant death syndrome (SIDS), etc.  They argue that the list of ailments that can be linked to dairy products is so extensive there is hardly a problem it doesn’t at least contribute to.  Diamond asserts that humans cannot properly digest dairy, and that if consumed, they rot in the digestive tract leading to a host of problems from allergies to irritable bowel syndrome and Crohn's disease.

5. SPORTS DRINKS Many are carbohydrate-based, with added sugars like fructose, glucose and sucrose. This spikes up your bloodsugar and can create diabetis. 
6. ALCOHOL: here are many benefits of giving up alcohol, including better physical and mental health, better sleep, lower blood pressure, as well as a lower risk of heart disease, stroke and certain cancers. Alcohol can increase the risk of high blood pressure and certain types of cancer, among other harms.
7. SOFTDRINKS: is destructive for a person's health. Widespread evidence indicates that sugar-sweetened and diet soda can contribute to weight gain, tooth decay, type 2 diabetes, and cardiovascular problems.  
8. COFFEE: Coffee containing caffeine can cause: insomnia, nervousness and restlessness, stomach upset, nausea and vomiting, increased heart and breathing rate, and other side effects. Consuming large amounts of coffee might also cause headache, anxiety, agitation, ringing in the ears, and irregular heartbeats. Roasting coffee exposes it to high temperatures, which creates the carcinogens acrylamide , furan, polycyclic aromatic hydrocarbons, and many other compounds. Caffeine is a neurotoxic agent and can be deadly if you are an insect. However, us, much larger, humans, caffeine is not deadly, but offers us a neuro buzz. Caffeine, as a neurotoxic agent, is not great for health at all. Not only does it play around with our nervous systems chemical signalling, it can linger in the cardiovascular system and cause inflammation. Inflammation in the blood vessels is not good, that’s the first stage of plaque formation*. Caffeine will also stop you making new, fresh strands of collagen, so if beauty is important to you, don’t be fooled with face products that promote caffeine. It just draws the blood to the surface to promote a nice complexion for a bit, but it will absolutely interfere with your collagen production.  *Plaque buildup inside the arteries reduces the blood flow. A heart attack may occur if the blood supply is reduced to the heart. A damaged heart muscle may not pump as well and can lead to heart failure. A stroke may occur if the blood supply is cut off to the brain
9. PROCESSED COOKED FOOD: Highly processed foods are far from their natural state and often have sugar, unhealthy fats, sodium, and preservatives added to extend their shelf life. They are energy-dense (lots of calories) but not nutrient-dense and can lead to obesity and chronic disease over time.  https://annarborholistichealth.com/2015-4-30-enzymes-a-dead-diets-necessary-companion/
10. TRANSFATS: Unlike other dietary fats, trans fats — also called trans-fatty acids — raise "bad" cholesterol and also lowers "good" cholesterol. A diet laden with trans fats increases the risk of heart disease, the leading killer of adults. The more trans fats eaten, the greater the risk of heart and blood vessel disease.

    Trans fats in your food

    The manufactured form of trans fat, known as partially hydrogenated oil, can be found in a variety of food products, including:

    Commercial baked goods, such as cakes, cookies and pies - Shortening - Microwave popcorn - Pizza - Refrigerated dough, such as biscuits and rolls - Fried foods, including french fries, doughnuts and fried chicken - Nondairy coffee creamer - Stick margarine
11. GLUTEN What's not great about gluten is that it can cause serious side effects in certain individuals. Some people react differently to gluten, where the body senses it as a toxin, causing one's immune cells to overreact and attack it.  Protease is the enzyme that helps our body process proteins, but it can't completely break down gluten. Undigested gluten makes its way to the small intestine. Most people can handle the undigested gluten with no problems. But in some people, gluten can trigger a severe autoimmune response or other unpleasant symptoms. Here’s the thing: your digestive tract is home to millions of microbes. That might sound scary, but actually, these microbes are what keep everything working the way it should. And, the healthier your microbiome—that’s the collective name for all those microbes—the healthier you’ll tend to be overall. The foods you eat have a big impact on your microbiome, for better or worse. Gluten specifically can cause demonstrable, long-term changes in your gut bacteria, including reducing the amount of certain types of important bacteria in your gut. Gluten can also affect part of the immune system, 80% of which resides in your gut, called the gut-associated lymphoid tissue (GALT). If you are gluten-intolerant or sensitive, the components that gluten is broken down into register with your GALT as a problem, so it signals to your body to create antibodies to fight it.

     Digestive Issues related to gluten especially white flour gluten: https://livelovefruit.com/gluten-intolerance-symptoms/ : 

    - Gas, bloating, diarrhea, constipation 

    – Nutritional Deficiencies: due to malabsorption (e.g., suffering from anemia (iron malabsorption) or “chicken skin” on back of arms (result of fatty acid deficiency and vitamin A deficiency secondary to fat-malabsorption caused by gluten damaging the gut)

    – Weight loss or weight gain: gluten protein disrupts metabolism functioning

    – Fat in stools: gluten prevents fat absorption

    – Aching joints: gluten triggers inflammation in the body, causing swelling and pain in your joints

    – Depression: intestinal damage caused by wheat leads to malabsorption, and prevents our guts from absorbing zinc and B vitamins which are crucial for regulating our moods

    - Eczema: related to the inflammation that gluten triggers in the body

    – Headaches: inflammation from gluten puts a lot of pressure on our blood vessels, which can cause pounding headaches

    – Exhaustion: gluten is incredibly hard to process by the body, and slows our digestion, thus making us tired

    – Irritability & Behavioural changes: same as depression, our bodies cannot absorb minerals and vitamins when our gut is destroyed by the gluten we eat. These vitamins and minerals help regulate our mood

    – Irregular menstruation, infertility, miscarriages: gluten intolerance creates imbalances to our hormones and can lead to a myriad of female fertility and menstruation issues

    – Cramps, tingling, & numbness: triggered by inflammatory response the body has to gluten protein

    – Slow infant and child growth: due to nutrient malabsorption

    – Decline in dental health: gluten sticks to our teeth and this causes bacteria to thrive

12. EXCESS PROTEINS

    Consuming high amounts of any nutrient for a long period of time typically comes with risks. However, it’s important to understand the health concerns related to excess protein in the body, especially if you follow an excessively high-protein diet for an extended period.

    Weight gain

    High-protein diets may tout weight loss, but this type of weight loss may only be short-term.

    Excess protein consumed is usually stored as fat, while the surplus of amino acids is excreted. This can lead to weight gain over time, especially if you consume too many calories while trying to increase your protein intake.

    A 2016 study found that weight gain was significantly associated with diets where protein replaced carbohydrates, but not when it replaced fat.

    Bad breath

    Eating large amounts of protein can lead to bad breath, especially if you restrict your carbohydrate intake.

    In an older registry, 40 percent of participants reported bad breath. This could be in part because your body goes into a metabolic state called ketosis, which produces chemicals that give off an unpleasant fruity smell.

    Constipation

    In the same study, 44 percent of participants reported constipation. High-protein diets that restrict carbohydrates are typically low in fiber.

    Increasing your water and fiber intake can help prevent constipation. Tracking your bowel movements may be helpful.

    Diarrhea

    Eating too much dairy or processed food, coupled with a lack of fiber, can cause diarrhea. This is especially true if you’re lactose-intolerant or consume protein sources such as fried meat, fish, and poultry. Eat heart-healthy proteins instead.

    To avoid diarrhea, drink plenty of water, avoid caffeinated beverages, limit fried foods and excess fat consumption, and increase your fiber intake.

    Dehydration

    Your body flushes out excess nitrogen with fluids and water. This can leave you dehydrated even though you may not feel more thirsty than usual.

    A small 2002 study involving athletes found that as protein intake increased, hydration levels decreased. However, a 2006 study concluded that consuming more protein had a minimal impact on hydration.

    This risk or effect can be minimized by increasing your water intake, especially if you’re an active person. Regardless of protein consumption, it’s always important to drink plenty of water throughout the day.

    Kidney damage

    While no major studiesTrusted Source link high protein intake to kidney damage in healthy individuals, excess protein can cause damage in people with preexisting kidney disease.

    This is because of the excess nitrogen found in the amino acids that make up proteins. Damaged kidneys have to work harder to get rid of the extra nitrogen and waste products of protein metabolism.

    Separately a 2012 study looked at the effects of low-carbohydrate, high-protein versus low-fat diets on the kidneys.

    The study found that in healthy obese adults, a low-carbohydrate, high-protein weight-loss diet over two years was not associated with noticeably harmful effects on renal filtration, albuminuria, or fluid and electrolyte balance compared with a low-fat diet.

    Increased cancer risk

    StudiesTrusted Source have shown that certain high-protein diets that are particularly high in red meat-based protein are linked to an increased risk of various health issues, including cancer. Eating more red and/or processed meat is associatedTrusted Source with colorectal, breastTrusted Source, and prostate cancer.

    Conversely, eating protein from other sources has been associatedTrusted Source with a decreased risk of cancer. Scientists believe this could be due, in part, to hormones, carcinogenic compounds, and fats found in meat.

    Heart disease

    Eating lots of red meat and full-fat dairy foods as part of a high-protein diet may lead to heart disease. This could be related to higher intakes of saturated fat and cholesterol.

    According to a 2010 studyTrusted Source, eating large amounts of red meat and high-fat dairy was shown to increase the risk of coronary heart disease in women. Eating poultry, fish, and nuts lowered the risk.

    A 2018 study also showed that long-term consumption of red meat can increase trimethylamine N-oxide (TMAO), a gut-generated chemical that is linked to heart disease. Findings also showed that reducing or eliminating dietary red meat reversed the effects.

    Calcium loss

    Diets that are high in protein and meat may cause calcium loss. This is sometimes associated with osteoporosis and poor bone health.

    A 2013 review of studies found an association between high levels of protein consumption and poor bone health. However, another 2013 review found that the effect of protein on bone health is inconclusive. Further research is needed to expand and conclude upon these

    https://www.healthline.com/health/too-much-protein#risks 
13. WRONG COMBINED FOOD Diamond believed that the wrong combination of food can cause the food to 'ferment' in the stomach. Here are the main points of the diet plan. 
14. Enumbers

    Put simply, E-numbers are just codes for food additives. These code numbers can be created for any substances that fit the following three descriptions:

    1. Substances that are not normally consumed as food itself.
    2. Substances that are intentionally added to food for technological purposes during manufacturing, processing, preparing, treating, packaging, transporting and/or storing the food to achieve the end product you find in the store.
    3. Substances that may or may not have any nutritional value.

    An E-number is given to a food additive after it is approved for use in food products sold in the EU. In fact, that’s where the ‘E’ in E-numbers comes from, simply standing for ‘Europe’. This allows for the additive to be recognised on ingredient lists across the EU, rather than using the name of the additive - which can change depending on the language.¹

    “Food Colour Resource.” SafeFood. Accessed 24 September 2019

     The system is also recognised globally; for international food additive numbers outside of the EU, the ‘E’ is dropped.

    Avoid these additives (with their additive code numbers) if you are worried about health problems:

     

    • Artificial Colours. 102, 107, 110, 122-129, 132, 133, 142, 151, 155, 160b (annatto)
    • Preservatives. Sorbates 200, 201, 202, 203. Benzoates 210, 211, 212, 213. ...
    • Flavour Enhancers. Glutamates and MSG 620, 621, 622, 623, 624, 625.

    https://www.trustedhealthproducts.com/blogs/natural-health-news/2-food-additives-that-are-extremely-dangerous 

    Food colours linked to hyperactivity

    All food additives, including artificial colours have an E number, which means they've passed safety tests and are approved for use in the EU.

    According to research funded by the Food Standards Agency, the 6 food colours most closely linked to hyperactivity in children are:

    • E102 (tartrazine)
    • E104 (quinoline yellow)
    • E110 (sunset yellow FCF)
    • E122 (carmoisine)
    • E124 (ponceau 4R)
    • E129 (allura red)

    These colours are used in several foods, including soft drinks, sweets, cakes and ice cream.https://www.nhs.uk/conditions/food-colours-and-hyperactivity/