Not all calories are the same

Filed in: Article, health-tips, lifestyle, weight-loss.

We have always processed our food; This is an activity that is only human. We chop, soak, cook and ferment our food, in addition to grinding and drying, these are all types of processing.

Traditional processing has two functions: making food more digestible and preserving it for use at times when food is not readily available. Nutritious and long-lasting processed foods such as pemmican, hard sausages and old-fashioned meat and haggis puddings, as well as grain products, dairy products, pickles, everything from wine and liquors to lacto-fermented condiments. Farmers and artisans (breadmakers, cheesemakers, distillers, millers, etc.) processed the raw ingredients into delicious foods that retained their nutritional content for many months or even years, and maintained the benefits on the farm and in farming communities where I belonged

Unfortunately, in modern times, we have replaced local handicraft processing with industrial and factory processing, which actually decreases the quality of the food, instead of making it more nutritious and digestible. Industrial processing depends on sugar, white flour, processed and hydrogenated oils, synthetic food additives and vitamins, heat treatment and grain extrusion.

BREAKFAST CEREALS

Let's see the processing involved in the typical American breakfast of cereals, skim milk and orange juice. Cold cereals for breakfast are produced by a process called extrusion. The grains are mixed with water, processed in a suspension and placed in a machine called extruder. The grains are forced out of a small hole at high temperature and pressure, which makes them into small or flakes or strips. The individual grains passed through the extruder are expanded to produce puffed wheat, oats and rice. Then, these products are subjected to sprinklers that give a layer of oil and sugar to seal the cereal from the ravages of the milk and give it a crunch.

In his book Fighting the Food Giants, biochemist Paul Stitt describes the extrusion process, which treats grains with a lot of heat and pressure, and notes that processing destroys much of its nutrients. Denatures fatty acids; It even destroys the synthetic vitamins that are added at the end of the process. The amino acid lysine, a crucial nutrient, is especially damaged by the extrusion process.

Even boxed cereals sold in natural food stores are made through the extrusion process. They are made with the same type of machines and mostly in the same factories. The only "advances" claimed in the extrusion process are those that will reduce the cost, regardless of how the process alters the nutrient content of the product.

With so many millions of boxes of cereals sold each year, one would expect to see published studies showing the effects of these grains on animals and humans. But breakfast cereals are a multi-billion dollar industry that has created enormous fortunes for some people. A cereal box containing a penny of grain sells for four or five dollars at the grocery store; There probably is not another product on earth with such a large profit margin. These profits have paid for lobbying efforts and magazine sponsorships that have effectively kept out of the scientific literature any research on extruded grains and have convinced government officials that there is no difference between a natural grain of wheat and a grain that has been altered by the extrusion process. .

THE EXPERIMENTS OF THE RAT

Unpublished research indicates that the extrusion process converts grain proteins into neurotoxins. Stitt describes an experiment, conducted in 1942 by a cereal company but locked in the company's filing cabinet, in which four groups of rats received special diets. One group received whole wheat grains, water and synthetic vitamins and minerals. A second group received inflated wheat (an extruded cereal), water and the same nutrient solution. A third set was given water and white sugar. A fourth set was given only water and synthetic nutrients. The rats that received the whole wheat lived more than a year on this diet. The rats that only received water and vitamins lived around two months. The animals on a diet of white sugar and water lived for about a month. The study showed that the rats that received the vitamins, water and all the puffed wheat they wanted died in two weeks, even before rats that did not receive any food. These results suggest that there was something very toxic in the inflated wheat itself! Proteins are very similar to certain toxins in the molecular structure, and the pressure of the swelling process can produce chemical changes that turn a nutritive grain into a poisonous substance.

Another unpublished experiment was carried out in 1960. Researchers from the University of Michigan in Ann Arbor received eighteen laboratory rats. These were divided into three groups: one group received corn flakes and water; a second group was given the cardboard box into which the corn flakes and water entered; The control group received rat and water feed. The rats in the control group remained in good health throughout the experiment. The rats that ate the box became lethargic and eventually died of malnutrition. The rats that received the corn flakes and the water died before the rats that ate the box! (The first rat in the box died the day the last rat of the cornflake died). In addition, before the death, the rats that ate the corn flakes developed an aberrant behavior, attacks were launched, they were bitten and finally they convulsed. The autopsy revealed dysfunction of the pancreas, liver and kidneys and degeneration of the nerves of the spine, all signs of insulin shock. The surprising conclusion of this study was that there was more food in the box than in the corn flakes. This experiment was designed as a joke, but the results were far from fun.

Most Americans eat boxed cereals today. Because they are fortified with synthetic nutrients, the USDA can claim that they are as healthy as the beans they are made from. Many of these cereals contain at least 50 percent of calories as sugar. Those sold in health food stores can be made from whole grains and less sweeteners. However, these whole grain extruded cereals are probably more dangerous than their counterparts of refined grains sold in supermarkets, since they are more protein rich, and it is the proteins in these grains that become toxic by this type of food. processing.

The extrusion process

When we put cereals through an extruder, it alters the structure of the proteins. Zeins, which comprise most of the proteins in corn, are located in spherical organelles called protein bodies. The scientific literature contains a study on extruded grains, which investigated changes in the body, shape and release of encapsulated alpha-zein proteins as a result of extrusion processing. The researchers discovered that during extrusion, the protein bodies are completely broken and the alpha-zeins are dispersed. The results suggest that the zeins in corn flakes are not limited to rigid protein bodies, but can interact with each other and with other components of the system, forming new compounds that are foreign to the human body. The extrusion process breaks the organelles and disperses the proteins, which then become toxic. When proteins are broken in this way, it can negatively affect the nervous system, as indicated by the cornflake experiment.

Old fashioned bridge

There is only one way to put these companies out of business, and it is not to eat their food. So, what are you going to have breakfast instead of cheerios and corn flakes? Eggs, any style, are always a good choice. As for the grain, the old hangers made from non-extruded grains provide excellent nutrition at an economical price. Grains such as oats should be cut or rolled and then soaked overnight in a warm, acidic medium to neutralize the many naturally occurring antinutrients in the beans, such as irritant tannins, inhibitors of the enzymes that block digestion and phytic acid that blocks minerals. This treatment can also gently degrade the complex proteins in the grains. Soak the beans in warm water plus one tablespoon of something acid, such as buttermilk, yogurt, lemon juice or vinegar. The next morning, your grain will cook in a few minutes. It is best to eat your porridge with butter or cream, as our grandparents did. The nutrients in milk fats are necessary for you to absorb the nutrients in the grains. Without the fat-soluble vitamins A, D and K2, you can not absorb minerals in your food. In addition, the fats in butter and cream decrease the release of glucose into the bloodstream, so that blood sugar stays stable throughout the morning.

MILK

Milk is one of the most perfect foods in nature. Most of our milk comes from a sacred animal, the cow. Today, however, in the industrial system, we imprison cows in the interior throughout their lives; we give them inappropriate foods like soybeans, bakery waste, citrus cakes and the amount of ethanol produced, foods that cows are not designed to eat. The environment of confinement and inadequate feeding make these cows sick, so they need antibiotics and other drugs. We raise them to give large amounts of milk, and we give them hormones to increase milk production as well. These cows produce large amounts of watery milk with only half the fat compared to milk produced by traditional cows that eat green grass. Then this milk is sent to the factories for processing.

Inside the plants, the milk is completely redone. As described by Emily Green in the Los Angeles Times, centrifuges separate milk into fat, protein and other solids and liquids. Once segregated, these are recombined at specific levels established for whole, low-fat and fat-free milks. Of the reconstituted milk, the whole milk will be closer to the original cow's milk. What remains will go to butter, cream, cheese, milk powder and other dairy products. The dairy industry promotes low-fat milk and skim milk because they can make more money on butter fat when used in ice cream. When they remove the fat to produce low-fat milk, they replace it with concentrated milk powder, which is formed by high-temperature spray drying.

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Then, the milk is sent in tankers (which are not refrigerated) to the bottling plants. Milk is pasteurized at 161oF for fifteen seconds and pushed onto superheated stainless steel plates. If the temperature is 230oF (above the boiling point), the milk is considered ultrapasteurized. This ultrapasteurized milk will have a distinctive flavor to cooked milk, but it is sterile and stable to storage. It can be sold in the refrigerated section of the supermarket so that the consumer thinks it is fresh, but it does not have to be. The milk is also homogenized by a pressure treatment that breaks down the fat globules so that the milk does not separate. Once processed, the milk will last for weeks, not just days.

The processing makes milk difficult to digest and makes proteins allergenic. Animals fed with pasteurized milk develop nutrient deficiencies exclusively and become infertile after several generations.

Fortunately, real milk from grass-fed cows, milk that is not pasteurized, processed or homogenized, is increasingly available. In fact, the demand for real milk is growing rapidly. To find Real Milk in your area, visit realmilk.com

In order to produce milk powder, the fluid is forced through a small orifice at high pressure and then expelled into the air. This causes many nitrates to form, and the cholesterol in the milk is oxidized. Contrary to popular opinion, cholesterol is not a demon but your best friend; You do not have to worry about consuming foods that contain cholesterol, except that you do not want to consume oxidized cholesterol. The evidence indicates that oxidized cholesterol can initiate the process of atherosclerosis.

Milk powder is added to the reduced-fat milk and milk products to give them body. So, when you consume low-fat milk or yogurt, thinking that it will help you avoid heart disease, you are actually consuming oxidized cholesterol, which can start the process of heart disease.

ORANGE JUICE

Now, let's move on to orange juice, part of our "healthy breakfast" of cereal, low-fat milk and juice. An article in Processed and Prepared Foods describes a "a new orange juice processing plant is fully automated and can process up to 1,800 tons of oranges per day to produce frozen concentrate, single strength juice, oil extracted from the peel and food for cattle. " New method of juice production puts all the orange in the machine. Another summary says: "A number of acid sprays are added to these processed oranges to improve the quality of the fruit peel and increase juice yield." These compounds are added to extract as much juice as possible, as well as the oil that comes out of the skin. The conventional orange crop is sprayed heavily with pesticides called cholinesterase inhibitors, which are very toxic to the nervous system. When they put the whole oranges in the vats and squeeze them, all the pesticide goes into the juice. Then add acids to remove each piece of juice from these oranges. So commercial orange juice can be a very toxic soup. This may be one of the reasons why the consumption of fruit juice is associated with higher rates of dementia.

What about the shell used for cattle feed? The dried citrus peel left over from the production of orange juice is processed into cakes, which are still loaded with cholinesterase inhibitors. Mark Purdey, in England, has shown how this practice correlates with mad cow disease. The use of organophosphates, either as an aerosol in the cows or as a component of their feeding, causes degeneration of the brain and nervous system in the cow, and if it is being done to the cow, there is a possibility that the I'm doing to you. also.

The government of the United States tries to give the impression that the pasteurization of the juice is necessary to guarantee our safety. However, it might surprise you to learn that researchers have found mushrooms that are resistant to pressure and heat in processed juices. They found that seventeen percent of the Nigerian packets of orange juice and twenty percent of the mango and tomato juices contained these heat-resistant mushrooms. They also found E. coli in orange juice; It was resistant to pressure and had survived pasteurization. Therefore, there is a great danger of contamination in these pasteurized juices.

In one study, the mutagenic activity of orange juice heat-treated and hydrolyzed with acid was tested. The authors found that the heating process produced intermediate products that, under test conditions, resulted in mutagenicity and cytotoxicity. In other words, there were compounds that cause cancer in orange juice. In another study, gel filtration and high performance liquid chromatography were used to obtain mutagenic fractions of heated orange juice.

So if you want juice with your breakfast, avoid processed commercial orange juice. Instead, express yourself a couple of organic oranges or an organic grapefruit, in other words, process the juice yourself! Mix that fresh juice with sparkling water and a pinch of salt for a delicious spritzer.

NATURAL NATURAL BROTHERS

In the past, many traditional cultures used animal bones to make broth. They recognized the healthy properties of the broth of bones, as well as the wonderful flavors that the broth gave to the soups, sauces, sauces and stews. Modern science has shown us that homemade bone broths are indeed the healing wonders of food pharmacopoeia; They provide minerals in abundance, strengthen bones and tendons, heal the intestine and help us detoxify. Gelatin in homemade bone broth is a natural digestive aid.

INDUSTRIAL SOAPS

Most soup bases and commercial sauces contain artificial meat-like flavors that mimic those we used to get from the natural jelly-rich broth. These types of shortcuts mean that consumers are undermined. When home products were expelled by cheap substitutes, an important source of minerals disappeared from the American diet. The thickening effects of gelatin could be emulated with emulsifiers, but, of course, the health benefits were lost. Gelatin is a very healthy thing to have in your diet. It helps you digest proteins correctly and is compatible with digestive health in general.

Research into gelatin and natural broths came to an end in the 1950s, when food companies discovered how to induce mail reactions: the process of creating flavor compounds by mixing reduced sugars and amino acids at higher temperatures. high, and produce flavors similar to meat in the laboratory. In a report by General Foods Company published in 1947, chemists predicted that almost all natural flavors would soon be synthesized chemically. After World War II, American food companies discovered monosodium glutamate, a food ingredient that the Japanese had invented in 1908 to improve the flavors of food, including meat-like flavors. Humans actually have receptors on the tongue for glutamate, which is the protein in the food that the human body recognizes as meat, but the glutamate in the MSG has a different configuration, which the body can not assimilate properly. Any protein can be hydrolyzed (divided into its component amino acids) to produce a base containing MSG. When the industry learned to synthesize the taste of meat in the laboratory, using low-cost proteins of legumes and cereals, the door opened to an avalanche of new products, including bagel cubes, dehydrated soup mixes, mixtures of sauces, TV dinners and condiments. With a meaty flavor.

The fast food industry could not exist without the MSG and the flavors of artificial meat, which tricks the consumer into eating tasteless and tasteless foods. Sauces in many commercially processed foods contain MSG, water, thickeners, emulsifiers and caramel coloring. Your tongue is tricked into thinking you are consuming something nutritious, when in fact you are not getting anything, except some very toxic substances. Even garnishes, Worcestershire sauce, rice blends, flavored tofu and many meat products contain MSG. Almost all canned soups and stews contain MSG, and the "hydrolyzed protein" bases often contain MSG in very large amounts.

So-called homemade soups in most restaurants are usually made by mixing water with a base of powdered soup made of hydrolysed proteins and artificial flavors, and then adding chopped vegetables and other ingredients. Even things like lobster soup and fish sauces in most seafood restaurants are prepared using these powder bases filled with artificial flavors.

The industry even thinks it's too expensive to use just a little onion and garlic to flavor it, instead using artificial garlic and onion flavors. Everything is based on profits without thinking about the health of the consumer.

Unfortunately, most processed vegetarian foods are also loaded with these condiments. The list of ingredients in vegetarian burgers, hot dogs, bacon, popcorn, etc. it can include hydrolyzed proteins and "natural" flavors, all sources of MSG. Soy foods are loaded with MSG.

Food manufacturers avoid labeling requirements by placing MSG in spice mixtures; If the mixture is less than fifty percent MSG, you do not have to indicate MSG on the label. You may have noticed that the phrase "No MSG" has disappeared. The industry no longer uses it because they discovered that there was MSG in all the spice mixtures; even Bragg's amino acids had to remove "No MSG" from the label.

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HEALTH PROBLEMS

While the industry was adding MSG to food in increasing amounts, in 1957 scientists discovered that mice became blind and obese when MSG was administered by gavage. In 1969, MSG-induced lesions were found in the hypothalamus region of the mouse brain. Later studies pointed in the same direction. MSG is a neurotoxic substance that causes a wide range of reactions in humans, from temporary headaches to permanent brain damage. It is also associated with violent behavior. We have had a great increase in Alzheimer's disease, brain cancer, seizures, multiple sclerosis and diseases of the nervous system, and one of the main culprits is the flavoring of our food.

Ninety-five percent of processed foods contain MSG and, in the late 1950s, it was even added to baby foods. The manufacturers say that they have voluntarily taken it out of the baby food, but in reality they did not eliminate it; they simply called it "hydrolyzed protein" instead.

An excellent book, Excitotoxins, by Russell Blaylock, describes how nerve cells disintegrate or wither in the presence of free glutamic acid if it overcomes the blood-brain barrier. The glutamates in MSG are absorbed directly from the mouth to the brain. Some researchers believe that the great increase in violence in this country since 1960 is due to the increase in the use of MSG since the late 1950s, in particular because it was added to baby foods.

FATS AND INDUSTRIAL OILS

The empire of food processing is based on industrial fats and oils, extracted from corn, soybeans and other seeds. Crude vegetable oil, which is dark, sticky and smells bad, undergoes horrible processing to produce clean-looking cooking oils, margarine, shortening and spreads. The steps involved in processing generally include degumming, bleaching, deodorizing, filtering and eliminating saturates to make the oils more liquid. In the process, nutrients and antioxidants disappear, but not pesticides. Most processors also add a hexane solvent to squeeze the last drop of oil from the seeds. The caustic refining, the most widely used process to refine oil, involves adding very alkaline chemicals to the oil.

To make a solid fat from liquid oil, manufacturers subject the oils to a process called partial hydrogenation. The oil is extracted at high temperature and pressure, and the remaining fraction of oil is removed with hexane solvents. Then, the manufacturers clean the oils with steam, a process that eliminates all the vitamins and all the antioxidants, but, of course, the solvents and pesticides remain. These oils are mixed with a nickel catalyst and then, at high temperature and pressure, are flooded with hydrogen gas. What goes into the reactor is a liquid oil; What comes out of that reactor is a smelly dough that looks like gray cottage cheese. The emulsifiers are mixed to soften the lumps, and the oil is steam cleaned once more, to eliminate the horrible smell. The next step is the discoloration, to get rid of the gray color. At this point, the product can be called "pure vegetable shortening". To make margarines and spreads, artificial flavors and synthetic vitamins are added. But the government does not allow the industry to add synthetic color to margarine; they should add a natural color, like the annatto, a comforting thought. The margarine or the spread is packaged in blocks and tubs and advertised as a healthy food.

Saturated fat is the type of fat found in foods like butter, butter and coconut oil. Saturated fat molecules are straight, so they pack easily. That's why saturated fats are solid at room temperature. Unsaturated fats have a small curve in each double bond, with two hydrogen atoms protruding from the same side. And when that molecule is incorporated into your cells, the body wants those two hydrogen atoms to be on the same side of the carbon chain, forming a cloud of electrons; This is where the controlled chemical interactions take place.

During the partial hydrogenation process, one of those hydrogen atoms moves to the other side, which causes the molecule to stretch so that it behaves chemically as a saturated one, although biochemically it behaves very differently. The original unsaturated molecule is called "cis" fatty acid, because the two hydrogens are together, and then it becomes a trans fatty acid, because the two hydrogens are facing each other ("trans" means "the other side"). Your body does not know that this new molecule is something that has never existed in nature before, and when you eat one of these trans fatty acids, it is incorporated into cell membranes. Due to the chemical rearrangement, the reactions that should occur can not take place. Enzymes and receptors no longer work. The more trans fatty acids you consume, the more hydrogenated your cells become partially and the more chaos you will have at the cellular level.

All margarines, fats and even spreads with low trans fat content are made with these harmful ingredients. They are used in potato chips and cookies, and most restaurants use them to cook French fries. Until the early 1980s, fast food establishments and restaurants cooked chips in tallow, which is a very safe fat, but now they use partially hydrogenated soybean oil.

In the past, when preparing desserts for their children, at least the sugar they contained came with butter, eggs, cream and nuts, all good and healthy foods. Now manufacturers can imitate butter, eggs, cream and nuts, so all they have is sugar, industrial oils and artificial ingredients in these instant puddings, cakes and other artificial desserts.

Many diseases have been associated with the consumption of trans fatty acids: heart disease, cancer and degeneration of the joints and tendons. The only reason we are eating this is because we have been told that competitive saturated fats and oils (butter, lard, coconut oil, palm oil, tallow and tallow) are harmful to us and cause diseases cardiac Such affirmations are nothing more than industry propaganda.

WESTON PRICE

Weston A. Price, DDS, discovered that as populations adopt processed foods, with each generation the facial structure becomes increasingly narrow. Healthy faces should be broad. We are all designed to have perfectly straight teeth and not have cavities. When you are eating real, nutrient-rich foods, you get the full and perfect expression of the genetic potential. They gave us a perfect plan. Whether the temple of the body is built or not according to the plan depends, to a large extent, on our wisdom in the choice of food.

When primitive societies abandoned the traditional diet and began to eat processed foods, the next generation developed a narrow facial structure and many diseases. We know that if you continue this diet for three generations, reproduction stops. This is the terrible price of the West, the Western Price. Civilization will be extinguished unless we adopt the nutritional forms of our ancestors. That means turning our backs on processed foods and going back to the kitchen to prepare real foods (which contain healthy fats) for ourselves and our families.

OPTIMUM FOOD PREPARATION: MADE WITH LOVE

La preparación de alimentos es en realidad una actividad sagrada: de acuerdo con la tradición esotérica, “Si una mujer pudiera ver las chispas de luz que salen de sus dedos cuando está cocinando y la energía que entra en la comida que maneja, se dará cuenta de cuánta ella misma se impregna de las comidas que prepara para su familia y amigos. Una de las actividades más importantes y menos comprendidas de la vida es que los sentimientos que se utilizan en la preparación de la comida afectan a todos los que la toman. Esta actividad debe ser apacible, pacífica y feliz porque la energía que fluye en ese alimento afecta la energía del receptor.

“Es por eso que los maestros espirituales avanzados de Oriente nunca comen comida preparada por nadie más que sus propios chelas (discípulos). La persona que prepara la comida puede ser la única en el hogar que esté espiritualmente avanzada. Una carga activa de felicidad, pureza y paz se derramará en la comida de él, y esto se derramará en los otros miembros de la familia y los bendecirá ".

Para estar saludables, necesitamos preparar nuestra propia comida, para nosotros y para nuestras familias. Esto no significa que tenga que pasar horas en la cocina, pero sí necesita pasar un tiempo allí, preparando la comida con sabiduría y amor. Si nadie en la familia tiene tiempo para preparar alimentos, debe sentarse y replantearse cómo está gastando su tiempo, porque esta es la única forma de obtener alimentos nutritivos para sus hijos. Podemos volver a las buenas prácticas de alimentación boca a boca, comida por comida, preparando nuestra propia comida y preparándola adecuadamente.

SALLY FALLON MORELL, MA, es periodista de nutrición e historiador de alimentos. Es autora de Nourishing Traditions: El libro de cocina que desafía la nutrición políticamente correcta y los dictadores de la dieta, con Mary G. Enig, Ph.D. (New Trends Publishing, www.newtrendspublishing.com). También es fundadora de A Campaign for Real Milk (www.realmilk.com) y presidenta de la Fundación Weston A. Price (www.westonaprice.org), así como editora de la revista trimestral de la fundación, Wise Traditions in Food, Farming. y las artes curativas.

Fuente: https://www.foodmatters.com/article/not-all-calories-are-created-equal

Tags: consejos de salud, Lifestyle, weightloss

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