Processed foods aren't necessarily unhealthy, but anything that’s been processed may contain added salt, sugar and fat. One advantage of cooking food from scratch. Understand what the glycemic index is. The glycemic index is a scale that ranks foods according to how much they raise blood glucose levels. Usually, the scale is a. Processed food has a bad reputation as a diet saboteur. It's blamed for our nation's obesity epidemic, high blood pressure and the rise of Type 2 diabetes.
Take Control of Your Health With My Nutrition Plan. If you’re looking for the best strategy to dramatically improve your health, then you’ve come to the right place. Many people today struggle with weight issues, diseases, and other health problems that impair their ability to enjoy life. Many resort to pharmaceutical drugs and other conventional methods to relieve their symptoms, but these are actually just Band- Aid solutions that typically result in more harm than good. What they don’t realize is that they can significantly improve their health by just changing their diet and eating habits. And this program will help you achieve exactly that.
Fact: High- Quality Fat Is One of the Most Important Nutrients for You. Conventional physicians, nutritionists, and public health experts have long claimed that dietary fat promotes heart disease and obesity. Today, the general guideline for dietary fat intake is that it should only be 1. I believe that this is one of the most destructive health recommendations that have pervaded the U. S. This is one of the basic principles that I have incorporated in my Nutritional Plan. So what is good fat and how can you distinguish it from unhealthy ones?
We’ll discuss this more in detail as you go along this program. Saturated fats from animal and vegetable sources are an important component of this program, as they provide you with a number of important health benefits and help in the proper functioning of your: Immune system.
6 Processed Foods You Can Avoid & Easily Make at Home. The Importance of Fermented Foods in a Raw Food Diet. A staple of nearly every civilization on earth in one form or another, fermented foods are some of the. Many foods have been heavily promoted as being healthy when they are nothing more than pernicious junk foods. In the featured article, Clean Plates 1. List of Processed Foods. This is a list of processed foods by type (not by brand). It is not a complete list. Many new food products are marketed every year. You've probably heard that avoiding processed foods is one of the keys to staying healthy, but do you understand why, exactly? Scottish author Joanna.
Liver. Cell membranes. Bones. Heart. Hormones. Lungs. Genetic regulation.
Saturated fats also promote satiety, reducing your hunger pangs so you avoid binge eating and unhealthy food cravings. By following this high- fat, low- carb diet, you will be able to optimize your weight and avoid virtually all chronic degenerative diseases. This Optimized Healthy Food Pyramid Will Turn Your Health Around. The original food pyramid created by the U. S. Department of Agriculture (USDA) promotes a diet that has grains, pasta, and bread at its base (meaning they make up the majority of your diet) and fats at the top, or the smallest portion. But this can spell trouble, as grains break down into sugar in your body, driving insulin and leptin resistance. I strongly believe that for optimal health, you should follow the opposite: increase your intake of healthy saturated fats and limit your grain and sugar intake.
I’ve created my own Food Pyramid based on this ratio. I also believe that you should always be conscious of what you eat – this means avoiding all processed foods that are loaded with additives, harmful chemicals, and genetically engineered ingredients that could put your health at risk. Following This Program May Help You Avoid the Hospital. The reason why I am so passionate about sharing information about healthy eating and exercise, as well as other lifestyle changes like stress management, is it can help keep you OUT of the doctor's office, or even worse, the hospital.
Hospitals are actually notorious breeding grounds for medical errors and infections, and those with compromised immune systems can easily fall victim. And if you think taking prescription medications and antibiotics is a viable solution, think again. These drugs not only expose you to harmful side effects, but they also lead to the proliferation of antibiotic- resistant diseases. To get a clearer picture of just how the modern American medical system has bumbled its way into becoming the leading cause of death and injury in the United States, watch the video below, “Death by Medicine.”Getting Started: Three Factors That Determine Your Level of Health. This Nutrition Plan is divided into Level 1 and 2. Level 1 is for beginners, such as those who are new to this website and are not yet fully familiar with my health recommendations. However, if you are already implementing most of my health advice, then you can proceed to Level 2.
This is also recommended for people with serious medical conditions who are looking for extensive measures to promote healing and health. So how will you know if you’re ready to move on from Level 1 to Level 2? It’s simple: use these three health indicators.
Once they are in their optimal ranges, you will feel comfortable and confident enough to move on to the next level. Insulin Resistance. If you consume a diet consistently high in grains, sugar and non- fiber carbohydrates, then chances are very high that you are struggling with this insulin resistance.
Does a junk food diet make people lazy and fatigued, or does being lazy and fatigued make people eat junk food? UCLA Researchers debunk common misconceptions, such as.
This condition happens when your body becomes “sensitized” to the rapid insulin production caused by excessively high sugar intake. When your body becomes used to this large surge of insulin, it eventually causes resistance, which can then lead to diabetes.
Before starting this program, have your fasting insulin level checked through a fasting blood insulin test. This is relatively inexpensive and can be done by any commercial laboratory. Knowing your insulin and leptin ranges can help you assess how well you are progressing in the program. A normal fasting blood insulin level is below 5, but ideally, you should strive for below 3. Most labs will have reference ranges, but you can safely ignore these as they are based on “normals” of a population that has highly- disturbed insulin levels. Once you’ve reached the normal level, you can reintroduce grains in your diet (but still keep your intake in moderation).
Waist Size. Your waist size gives a good indication of the amount of fat you’re carrying, particularly around the stomach area, and is the best and simplest anthropometric measure of your total body fat. In fact, it is more efficient that body mass index (BMI), as it can factor in how muscular you are.
Your waist size can also determine how much intra- abdominal fat mass – this is the dangerous type of fat that surrounds your internal organs, and is strongly linked to type 2 diabetes, non- alcoholic fatty liver disease, and heart disease. To find out your waist size, take a tape measure around your waist and comfortably measure the distance around the smallest area below the rib cage and above your belly button. Use these charts to find out if you have a healthy waist circumference: For men, between 3. For women, between 3. Ideal Cholesterol Ratio. I first opened my medical practice in the mid . But now, many people believe that they must keep their cholesterol levels as low as possible, otherwise your health will suffer.
In reality, you NEED cholesterol. It’s crucial in the production of hormones, cell membranes, vitamin D, and bile acids that help digest fat. Cholesterol also plays an integral part in memory formation and neurological function. So if you want to learn your risk for heart disease, take note of these indicators instead: HDL/Cholesterol ratio. HDL percentage is a very potent heart disease risk factor. Just divide your HDL level by your total cholesterol.
The percentage should ideally be above 2. Triglyceride/HDL ratio.
You can also do the same thing with your triglycerides and HDL ratio. The percentage should be below 2. Your fasting insulin level, as mentioned above. Your fasting blood sugar level. Studies found that people with a fasting blood sugar level of 1. Your iron level. Having excessively high iron levels can damage your blood vessels and increase your risk of heart disease, as iron can cause oxidative stress.
Make sure to monitor your ferritin levels and make sure they are between 4. If you don’t feel any noticeable change, your body may be telling you that you should consult a knowledgeable health care professional who can understand your insulin and fat biochemistry and fine- tune your individual program. These recommendations are generally safe, but if any of these make you feel nauseous or sick in any way, then please stop immediately.
Listening to what your body is telling you is the smartest way to gauge whether or not this plan is working for you. Remember, there is no charge for this life- saving information in this Nutrition Plan. It is my gift to you and your family to help offset the massive confusion, misinformation, pain and suffering that the conventional medical system has likely given you.
Shocking Secrets of the Processed Food Industry. By Dr. Mercola. You've probably heard that avoiding processed foods is one of the keys to staying healthy, but do you understand why, exactly? It will radically increase your appreciation of just how processed your food really is and enlighten you to many of the deceptive tricks the industry uses to fool you. The only question is how much? After you read this book, I guarantee your motivation to avoid processed food will skyrocket. She actually carefully worked her way in and became an insider able to attend many of the member- only conferences.
They've dealt with the production side of food: how and what goes on in fields, what goes on in farms, how to tell a good chicken from a bad chicken, that kind of thing. But I just knew that we weren't getting the full story.
It wasn't about the production end. It was at the processing end.
We know quite a lot about how chickens are reared for our tables, but we don't know very much, or anything really, about how chickens nuggets are produced in a factory. I knew that we had to get to this information about processed food. What that means is that unless you're a food industry insider, you're just not going to know what's happening behind the scenes. Using that cover, she got an inside look into the .
And what she learned was surprising to say the least. Most consumers, we haven't got a clue, and we are not allowed to know. You can't even trust things that would seem to be the healthy choice. But what Joanna's research reveals that there's an array of additives that will never make it onto the label. Chances are you're way off in your assumption. One type of meat process involves soaking butchered carcasses in hot water with added enzymes. This has the effect of releasing about another five percent of meat- like substance from the carcass.
Enzyme- treated blood products are also routinely added to lower- end processed meat products. For example, I was amazed to find that there is a kind of coloring known as the cloudifier.
It makes your juice look as though it's got more real fruit juice in it because it creates that hand- pressed, natural look. For example, when eggs are pasteurized, they lose their color. An enzyme is therefore added that brings back the color of the egg.
According to Joanna, there's typically at least one enzyme- modified ingredient in every processed food. Breads usually have five enzyme- modified ingredients. They're merely functional proteins composed of natural amino acids. But what they do is they mask and deceive you about the underlying process, fooling you into believing that you're buying something that you really aren't. If you matured cheese the proper way, then you have cheese. You keep it for three months or six months, even longer, to develop that nice, mature flavor. But you can do that in a few days with an enzyme.
You can create a fake flavor. In doing so, chemicals and processes are used that turns the end product into something that looks, smells, and tastes like .
Rarely is real butter used for example, because it's expensive. So they use additives that make the food taste like butter, but at a fraction of the cost.
It would be gray and beige.. Flavorings do two jobs in processed food.
They cover up the unpleasant taste that comes as a result of processing. Flavor masking is one of the main reasons why food industries use flavorings.
But they also use flavorings to try and give food flavor when it's been through a manufacturing process that has totally stripped it of flavor. They have to try and add back something that sort of resembles the flavors that have gotten lost. Because food processing is high temperature and high pressure. Something has to be done to them to make them taste better again.
That's the logic of flavoring and coloring. These names are known as . While antioxidants are healthy, plant- derived antioxidants are typically extracted from the whole food using toxic organic solvents like hexane, which you cannot remove. Those solvents remain in the ingredient, and they're not required to disclose any of this. The moment the food industry finds out that a labeled ingredient is perceived poorly, they will either rename it, or find an alternative that may be just as bad, or worse, that doesn't have that negative association. Their whole job is to try give you ingredients that sound natural, but actually aren't the same as natural.
Another one is fresh- like quality. The industry doesn't talk about fresh any longer. They talk about a fresh- like quality. There are number of technologies that they can use behind the scenes and mainly on labels that will give products this fresh- like quality. I've got them on my desk and they have not changed in any way.
I'm keeping them as a sort of science project to see how they eventually, if they ever, change. Many grocery stores now have bakeries, where fresh bread is baked every day. But what many do not realize is that nothing is baked from scratch. Another factoid: When baked goods are sold loose this way, they do not require an ingredient label. So that's another way they can get away with not disclosing what the ingredients are. I wanted to find out why.
It's really interesting to find out why because the ingredients are completely different and the processes are completely different. And these are great lies perpetuated by food manufacturers—that what goes on in the factory is just a scaled up fraction of home cooking. But that really is a lie. It's quite a different activity. If something is sold as food, it surely cannot be hazardous. In truth, it just might be..
More often than not, government oversight committees are usually manned by members of the industry, who have a vested interest in commercializing these chemical ingredients; or they're academics who appear on first glance to be independent but actually, in their day job, are getting a lot of funding from food companies. What's worse, no one is really looking at the health effects of exposure to toxins from processed foods. No one is doing any research on that. No one is looking at that at the moment. If there's any question in your mind at all as to the reasons for reverting back to whole, minimally processed foods, I strongly encourage you to pick up a copy of Joanna's book, Swallow This: Serving Up the Food Industry's Darkest Secrets as it will radically increase your understanding, and secondarily your motivation and desire to avoid these toxic foods. Read it, and pass it around.
Create awareness that will eventually, hopefully, inspire more people to make the switch to a more wholesome, health- preserving diet. If we don't buy these foods, food manufacturers will have to stop producing it, and healthier whole foods will again become the norm. The take home message for me is that, in Europe, we have this idea that processed food is getting better. Everything is going a little bit not more natural, and actually, that's wrong. And we really can't trust our regulators to get it right. We have to adopt our own, what I call PPP: Personal Precautionary Principle.
You are the only person who's going to really bother to think about these issues to deal with your food. You can't rely on anyone else doing it for you. The use of completely artificial biology is also disconcerting, and an area that is as unregulated as the old Wild West. And, like genetically engineered foods, most people have no idea synthetic biology is even used, or that they may be eating it on a regular basis. To learn more about Joanna's work, see her website, Joanna. Blythman. Writing.
It contains all of her journalism, covering all of her seven books.