Standard American Diet Is A Recipe for Disaster

 

Recipe for Disaster

Ninety percent of Americans’ household food budget is spent on processed foods, the majority of which are filled with additives and stripped of nutrients. Discover which common ingredients in the foods you eat pose the greatest risk to your health.    Grab the broccoli with cheese sauce from the freezer, the box of instant rice pilaf from the pantry, or the hot dogs from your fridge and squint at the ingredient list’s fine print. You’ll likely find food additives in every one.

Is this healthy? Compared to the foods our bodies were built to eat, definitely not!

Processed, packaged foods have almost completely taken over the diet of Americans. In fact, nearly 90 percent of our household food budget is spent on processed foods, according to industry estimates.

Unfortunately, most processed foods are laden with sweeteners, salts, artificial flavors, factory-created fats, colorings, chemicals that alter texture, and preservatives. But the trouble is not just what’s been added, but what’s been taken away. Processed foods are often stripped of nutrients designed by nature to protect your heart, such as soluble fiber, antioxidants, and “good” fats. Combine that with additives, and you have a recipe for disaster.

 

Here are the big four ingredients in processed foods you should look out for:

TRANS FATS

Trans fats are in moist bakery muffins and crispy crackers, microwave popcorn and fast-food French fries, even the stick margarine you may rely on as a “heart-healthy” alternative to saturated-fat-laden butter.

Once hailed as a cheap, heart-friendly replacement for butter, lard, and coconut oil, trans fats have, in recent times, been denounced by one Harvard nutrition expert as “the biggest food-processing disaster in U.S. history.” Why? Research now reveals trans fats are twice as dangerous for your heart as saturated fat, and cause an estimated 30,000 to 100,000 premature heart disease deaths each year.

Trans fats are worse for your heart than saturated fats because they boost your levels of “bad” LDL cholesterol and decrease “good” HDL cholesterol. That’s double trouble for your arteries. And unlike saturated fats, trans fats also raise your levels of artery-clogging lipoprotein and triglycerides.

Trans fats will be listed on the “Nutrition Facts” panel on food beginning in 2006. Until then, check the ingredient list for any of these words: “partially hydrogenated,” “fractionated,” or “hydrogenated” (fully hydrogenated fats are not a heart threat, but some trans fats are mislabeled as “hydrogenated”). The higher up the phrase “partially hydrogenated oil” is on the list of ingredients, the more trans fat the product contains.

Replacing trans fats with good fats could cut your heart attack risk by a whopping 53 percent.

REFINED GRAINS

Choosing refined grains such as white bread, rolls, sugary low-fiber cereal, white rice, or white pasta over whole grains can boost your heart attack risk by up to 30 percent. You’ve got to be a savvy shopper. Don’t be fooled by deceptive label claims such as “made with wheat flour” or “seven grain.” Or by white-flour breads topped with a sprinkling of oats, or colored brown with molasses. Often, they’re just the same old refined stuff that raises risk for high cholesterol, high blood pressure, heart attacks, insulin resistance, diabetes, and belly fat.

At least seven major studies show that women and men who eat more whole grains (including dark bread, whole-grain breakfast cereals, popcorn, cooked oatmeal, brown rice, bran, and other grains like bulgur or kasha) have 20 to 30 percent less heart disease. In contrast, those who opt for refined grains have more heart attacks, insulin resistance, and high blood pressure.

Read the ingredient list on packaged grain products. If the product is one of those that are best for you, the first ingredients should be whole wheat or another whole grain, such as oats. The fiber content should be at least 3 grams per serving.

SALT

Three-quarters of the sodium in our diets isn’t from the saltshaker. It’s hidden in processed foods, such as canned vegetables and soups, condiments like soy sauce and Worcestershire sauce, fast-food burgers (and fries, of course), and cured or preserved meats like bacon, ham, and deli turkey.

Some sodium occurs naturally in unprocessed edibles, including milk, beets, celery, even some drinking water. And that’s a good thing: Sodium is necessary for life. It helps regulate blood pressure, maintains the body’s fluid balance, transmits nerve impulses, makes muscles — including your heart — contract, and keeps your senses of taste, smell, and touch working properly. You need a little every day to replace what’s lost to sweat, tears, and other excretions.

Not So Sweet After All

But what happens when you eat more salt than your body needs? Your body retains fluid simply to dilute the extra sodium in your bloodstream. This raises blood volume, forcing your heart to work harder; at the same time, it makes veins and arteries constrict. The combination raises blood pressure.

Your limit should be 1,500 milligrams of sodium per day, about the amount in three-fourths of a teaspoon of salt. (Table salt, by the way, is 40 percent sodium, 60 percent chloride.) Older people should eat even less, to counteract the natural rise in blood pressure that comes with age. People over 50 should strive for 1,300 mg; those over 70 should aim for 1,200 mg.

Only the “Nutrition Facts” panel on a food package will give you the real sodium count. Don’t believe claims on the package front such as “sodium-free” (foods can still have 5 mg per serving); “reduced sodium” (it only means 25 percent less than usual); or “light in sodium” (half the amount you’d normally find).

HIGH-FRUCTOSE CORN SYRUP

Compared to traditional sweeteners, high-fructose corn syrup costs less to make, is sweeter to the taste, and mixes more easily with other ingredients. Today, we consume nearly 63 pounds of it per person per year in drinks and sweets, as well as in other products. High-fructose corn syrup is in many frozen foods. It gives bread an inviting, brown color and soft texture, so it’s also in whole-wheat bread, hamburger buns, and English muffins. It is in beer, bacon, spaghetti sauce, soft drinks, and even ketchup.

Research is beginning to suggest that this liquid sweetener may upset the human metabolism, raising the risk for heart disease and diabetes. Researchers say that high-fructose corn syrup’s chemical structure encourages overeating. It also seems to force the liver to pump more heart-threatening triglycerides into the bloodstream. In addition, fructose may zap your body’s reserves of chromium, a mineral important for healthy levels of cholesterol, insulin, and blood sugar.

To spot fructose on a food label, look for the words “corn sweetener,” “corn syrup,” or “corn syrup solids” as well as “high-fructose corn syrup.”

 Thanks you Kelly V, for all you do for Creative Health. We are blessed to  have you helping to write our Daily Health Factoid.

Wishing all our friends and family the best new year ever! We have been so blessed to be a part of  your lives.

Bobby,

 

Robert C  Morgan is the Health Education Director Creative Health Institute in Union City, Michigan. For more information on the instituteplease call 866.426.1213

The History Of The Enema

Its Unique History & Amazing Detox Properties…

Part One: The Coffee Enema

An enema is “a fluid injected into the rectum for the purpose of clearing out the bowel, or of administering drugs or food.”  The word itself comes from the Greek “en-hienai,” meaning to “send or inject into.”  The enema has been called “one of the oldest medical procedures still used today.”  Tribal women in Africa, and elsewhere, routinely use it on their children.  The earliest medical text in existence, the Egyptian Ebers Papyrus, from 1500 B.C., mentions it.  Millennia before, the Pharaoh had a “guardian of the anus,” a special doctor, one of whose purposes was to administer the royal enema.

The Greeks wrote of the fabled cleanliness of the Egyptians, which included the internal cleansing of their systems through emetics and enemas.  They employed these on 3 consecutive days a month said Herodotus (II.77) or at intervals of 3 or 4 days, according to a later historian Diodorus.  The Egyptians explained to their visitors that they did this because they “believed that diseases were engendered by superfluities of the food,” a modern-sounding theory! 

Enemas were known in ancient Sumeria, Babylonia, India, Greece, and China.  American Indians independently invented it, using a syringe made of an animal bladder and a hollow leg bone.  Pre-Columbian South Americans fashioned latex into the first rubber enema bags and tubes.  In fact, there is hardly a region of the world where people did not discover or adapt the enema.  It is more ubiquitous than the wheel.  Enemas are found in world literature from Aristophanes to Shakespeare, Gulliver Travels to Peyton Place.

In pre-revolutionary France, a daily enema after dinner was de rigueur.  It was not only considered indispensable for health but also practiced for good complexion as well.  Louis XIV is said to have taken over 2,000 in his lifetime.  Could this have been the source of the Sun King’s sunny disposition?  For centuries, enemas were a routine home remedy.  In recent times, the routine use of enemas died out.  The main times that doctors employ them nowadays are before and after surgery and childbirth.  Difficult and potentially dangerous barium enemas before colonic X-rays are of course still a favorite among allopathic doctors. 

The coffee bean has an interesting history.  It was imported in Arabia in the early 1500’s by the Sufi religious mystics, who used it to fight drowsiness while praying.  It was especially prized for its medicinal qualities, in both the Near East and Europe.  No one knows when the first daring soul filled an enema bag with a quart of java.  What is known is that the coffee enema appeared at least as early as 1917 and was found in the prestigious Merck Manual until 1972.  In the 1920’s, German scientists found that a caffeine solution could open the bile ducts and stimulate the production of bile in the liver of experimental animals. 

Dr. Max Gerson used this clinically as part of a general detoxification regimen, first for tuberculosis, then cancer.  Caffeine, he postulated, will travel up the hemorrhoidal to the portal vein and then to the liver.  Gerson noted some remarkable effects of this procedure.  For instance, patients did not need their usually prescribed painkillers once on the enemas.  Many people have noted the paradoxical calming effect of coffee enemas.  And while coffee enemas can relieve constipation, Gerson cautioned:  “Patients have to know that the coffee enemas are not given for the function of the intestines but for the stimulation of the liver.” 

Coffee enemas were an established part of medical practice when Dr. Max Gerson introduced them into cancer therapy in the 1930s.  Basing himself on German laboratory work, Gerson believed that caffeine could stimulate the liver and gall bladder to discharge bile.  He felt this process could contribute to the health of the cancer patient. 

Although the coffee enema has been heaped with scorn, there has been some independent scientific work that gives credence to the value of the coffee enema.  In 1981, for example, Dr. Lee Wattenberg and his colleagues were soon able to show that substances found in coffee, kahweol and cafestol palimate, promote the activity of a key enzyme system, glutathione S-transferase, above its normal activity.  This system detoxifies a vast array of electrophiles from the bloodstream and, according to Gar Hildenbrand of the Gerson Institute, “must be regarded as an important mechanism for carcinogen detoxification.”  This enzyme group is responsible for neutralizing free radicals, harmful chemicals now commonly implicated in the initiation of cancer.  In mice, for example, these systems are enhanced 600% in the liver and 700% in the bowel when coffee beans are added to the mice’s diet. 

Dr. Peter Lechner, who is investigating the Gerson method at the Ladneskrankenhaus of Graz, Austria, has reported that “coffee enemas have a definite effect on the colon which can be observed with an endoscope.”  F.W. Cope (1977) has postulated the existence of a “tissue damage syndrome.”  When cells are challenged by a poison, oxygen deprivation, malnutrition or a physical trauma they lose potassium, take on sodium and chloride, and swell up with excess water.  Another scientist (Ling) has suggested that water in a normal cell is contained in a crystalline structure.  Being alive requires not just the right chemicals, but also the right chemical structure.  Cells normally have a preference for potassium over sodium, but when a cell is damaged it begins to prefer sodium.  This craving results in a damaged ability of cells to repair themselves and to utilize energy.  Further, damaged cells produce toxins; around tumors there are zones of “wounded” but still non-malignant tissue, swollen with salt and water. 

Gerson believed it axiomatic that cancer could not exist in normal metabolism.  He pointed to the fact that scientists often had to damage an animal’s thyroid and adrenals just to get a transplanted tumor to “take.”  He directed his efforts toward creating normal metabolism in the tissue surrounding a tumor. 

It is the liver and small bowel that neutralize the most common tissue toxins: polyamines, ammonia, toxic-bound nitrogen and electrophiles.  These detoxification systems are enhanced by the coffee enema.  Physiological chemistry and physics has stated “caffeine enemas cause dilation of bile ducts, which facilitates excretion of toxic cancer breakdown products by the liver and dialysis of toxic products across the colonic wall.” 

In addition, theophylline and theobromine, two other chemicals in coffee, dilate blood vessels and counter inflammation of the gut; the palimates enhance the enzyme system responsible for the removal of toxic free radicals from the serum; and the fluid of the enema then stimulates the visceral nervous system to promote peristalsis and the transit of diluted toxic bile from the duodenum and out of the rectum. 

Since the enema is generally held for 15 minutes, and all the blood passes through the liver, the palimates enhance the enzyme system responsible for the removal of toxic free radicals from the serum; and the fluid of the enema then stimulates the visceral nervous system to promote peristalsis and the transit of diluted toxic bile from the duodenum and out of the rectum.  Furthermore, since all the blood passes through the liver every three minutes, “these enemas represent a form of dialysis of the blood across the gut wall.”  The research by Sherry Rodgers, MD author of Detox or Die, suggests that there is no stimulatory effect of the adrenals from a coffee enema.  The personal experience of Gabriel Cousens, MD supports her findings.

Our next article will cover the benefits of wheatgrass and intestonal health. Here at Creative Health Institute we do not teach how to prepare coffee enema’s nor do we discus the benefits of coffee enema’s, though we do acknowledged the benefits derived from this method of bowel and body detoxification. Our focus at CHI is teaching about water based enema’s which contain electrolites and probiotics. This cleansing system incorporates  wheatgrass implants as part of the full body cleanse.

Whishing everyone their healthiest day ever!

Robert “Bobby” Morgan

Creative Health Institute

Union City, Michigan 49094

 This articles author is not known and the information is a compliation of theories that have no scientific premise and therefore the article is  not meant to provide medical information and is for entertainment purposes only.