7 Foods To Stop Consuming Today

Written by on April 21, 2013 in Food, Drink & Nutrition with 0 Comments
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Natasha Longo | PreventDisease.com

If just one quarter of developed nations would stop consuming the following seven foods, the incidence of obesity and preventable disease would drop more than 50 percent. These foods are toxic to the body, offer no nutritional value and create systemic inflammation making their consumption precursors to auto-immune and other diseases.

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7 FOODS TO STOP CONSUMING

 
1. Wheat

There are many health risks associated with the consumption of wheat. Mainstream nutrition rarely focuses on all the crippling effects of wheat such as neurological impairment, dementia, heart disease, cataracts, diabetes, arthritis and visceral fat accumulation, not to mention the full range of intolerances and bloating now experienced by millions of people.

At some point in our history, this ancient grain was nutritious in some respects, however modern wheat really isn’t wheat at all. Once agribusiness took over to develop a higher-yielding crop, wheat became hybridized to such an extent that it has been completely transformed from its prehistoric genetic configuration. All nutrient content of modern wheat depreciated more than 30% in its natural unrefined state compared to its ancestral genetic line. The balance and ratio that mother nature created for wheat was also modified and human digestion and physiology could simply could not adapt quick enough to the changes.

If you experience joint pain, bloating, inflammation, weight gain or difficulty in losing weight, drop wheat and you’ll notice a world of difference.

2. Soy

If you stop 10 strangers on the street and ask them if soy is health food, most will probably say yes, of course, everyone knows soy is healthy. However many people are now realizing how toxic soy really is.

Even so, the public’s perception of soy as health food got a boost from the FDA with a rule that permits soy beverages, soy-based cheese substitutes, and soy-based butter substitutes which are all toxins.

Monsanto has control over as much as 90 percent of seed genetics. More than 95% of soy is genetically modified and it also has one of the highest percentages contaminations by pesticides of any of our foods.

Soy causes estrogen levels in men to be 6-8 times higher than the normal limits, often higher even than the levels typically seen in healthy women.

Soybeans are high in phytic acid, present in the bran or hulls of all seeds. It’s a substance that can block the uptake of essential minerals – calcium, magnesium, copper, iron and especially zinc – in the intestinal tract.

Although not a household word, phytic acid has been extensively studied; there are literally hundreds of articles on the effects of phytic acid in the current scientific literature. Scientists are in general agreement that grain- and legume-based diets high in phytates contribute to widespread mineral deficiencies in third world countries.

Analysis shows that calcium, magnesium, iron and zinc are present in the plant foods eaten in these areas, but the high phytate content of soy- and grain-based diets prevents their absorption.

The soybean has one of the highest phytate levels of any grain or legume that has been studied, and the phytates in soy are highly resistant to normal phytate-reducing techniques such as long, slow cooking. Only a long period of fermentation will significantly reduce the phytate content of soybeans and most soy found in the food industry is not fermented. Please review fermented soy is the only soy food fit for human consumption.

Most favorable studies done on soy, including organic, Non-GMO soy are biased and come from corporate or university sponsored backing from corporations vested in soy products. The powerful soy industry has spent millions of dollars covering up the truth about the detrimental effects of soy.

Avoid absolutely anything made with soy, whether it be tofu, soy milk, soy sauce, soy protein, soy lecithin, soy flour, soy dairy, etc. If you must have soy, stick to organic, fermented sources. However, due to corruption and specific practices now employed by the soy industry, it can reliably be stated that there ARE NO SAFE SOURCES OF SOY and your risk of consuming GM soy (label organic) are high.

3. Corn

The second most genetically modified crop after soy is corn. According to one study, three varieties of Monsanto’s GM corn – Mon 863, insecticide-producing Mon 810, and Roundup herbicide-absorbing NK 603 – are approved for consumption by US, European and several other national food safety authorities…

…Read the full article at PreventDisease.com

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