One of the biggest concerns with the food supply today is the toxicity and lack of nutrients. This begins with the seed, then the soil where it is planted, followed by the treatment it receives during its growth phase. But if that were not enough, there is a greater degradation of food between the harvest and the dish. These are the three most prominent forms.
The category of foods most commonly consumed and processed is possibly grains. They often undergo a process that leaves them a fraction of the nutritional value when they were initially harvested to produce many types of flour products.
To begin this process, the highly nutritious and sprouting bran and the husk that has the fiber are eliminated, leaving only the light yellow endosperm, which is practically all the starch with very little nutritional value and a high glycemic index index.
After that, to avoid the aging process and to add useful life, as well as to keep the white color clean, the endosperm is crushed and treated with chlorides so that it is white instantly. A byproduct of that process is alloxan, which is used to induce diabetes in laboratory animals for medical tests.
What remains is a food that has a mere remnant of its original nutritional value.
Another way in which nutrients are destroyed in food is through heating. Several phytonutrients, enzymes, probiotics and vitamins do not survive the heating process, which depletes food from these life-promoting nutrients.
A heating process that takes place before the food arrives in the store is pasteurization. This is commonly done with dairy products to eliminate any harmful bacteria that may be present during the collection process. Unfortunately, once it is pasteurized, it has eliminated all the delicate and beneficial nutrients, such as enzymes and good bacteria, which are crucial for good digestion and health.
Another very common practice is to cook food in ovens and stoves at high temperatures for long periods of time, resulting in the destruction of various nutrients.
Finally, the microwave oven is the worst way to cook food because it excites the water molecules inside of what is cooking, causing the heat to form from the inside out. This results in a cell-per-cell mixing formation of the food that causes the almost total molecular breakdown of the vitamins and phytonutrients that promote the disease.
This leaves the food in the microwave almost completely dead, leaving only empty calories, fiber and minerals. Virtually all the contents of vitamins and phytonutrients have been destroyed.
This process exposes food to radioactive materials, such as cesium-137 and cobalt-60, to kill insects, bacteria, molds and fungi, prevent sprouting and extend shelf life.
Unfortunately, foods that have been irradiated lose much of their nutritional value. Irradiation can destroy between 5 and 80 percent of the vitamins and nutrients found in a variety of foods, including essential vitamins A, complex B, C, E and K. As an example, irradiated eggs lose 80 percent of vitamin A and orange juice lose 48 Percentage of beta-carotene.
Although government organizations often carry out the process of heating and irradiation to reduce the number of foodborne diseases, it has indirectly created a policy that increases the number of people killed by infections and chronic diseases due to the destruction of probiotics, enzymes and other nutrients. that help the body resist and destroy the infection in the body.
The conclusion is that the more whole, raw and fresh foods are consumed, the healthier the immune and detoxification systems that destroy these harmful pathogens will be.
What have you done to eliminate these 3 nutrient killers?
Tags: Health Tips
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