Nutrition/Videos – Fat, Sick & Nearly Dead Full Documentary

Fat Sick & Nearly Dead:

100 pounds overweight, loaded up on steroids and suffering from a debilitating autoimmune disease, Joe Cross is at the end of his rope and the end of his hope. In the mirror he saw a 310lb man whose gut was bigger than a beach ball and a path laid out before him that wouldn’t end well— with one foot already in the grave, the other wasn’t far behind. FAT, SICK & NEARLY DEAD is an inspiring film that chronicles Joe’s personal mission to regain his health.

With doctors and conventional medicines unable to help long- term, Joe turns to the only option left, the body’s ability to heal itself. He trades in the junk food and hits the road with juicer and generator in tow, vowing only to drink fresh fruit and vegetable juice for the next 60 days. Across 3,000 miles Joe has one goal in mind: To get off his pills and achieve a balanced lifestyle.

While talking to more than 500 Americans about food, health and longevity, it’s at a truck stop in Arizona where Joe meets a truck driver who suffers from the same rare condition. Phil Staples is morbidly obese weighing in at 429 lbs; a cheeseburger away from a heart-attack. As Joe is recovering his health, Phil begins his own epic journey to get well.

What emerges is nothing short of amazing — an inspiring tale of healing and human connection. Part road trip, part self-help manifesto, FAT, SICK & NEARLY DEAD defies the traditional documentary format to present an unconventional and uplifting story of two men from different worlds who each realise that the only person who can save them is themselves.

Fat, Sick & Nearly Dead Full Documentary

bronze-sp-DeepMind

Nutrition/Videos – What The Health Full Documentary

What The Health:

Calling All Humans – If you care about your health, your family, the planet & animals, this is another must watch film!

What the Health is the groundbreaking follow-up film from the creators of the award-winning documentary Cowspiracy. The film follows intrepid filmmaker Kip Andersen as he uncovers the secret to preventing and even reversing chronic diseases – and investigates why the nation’s leading health organisations don’t want us to know about it. With heart disease and cancer the leading causes of death in America, and diabetes at an all-time high, the film reveals possibly the largest health cover-up of our time. With the help of medical doctors, researchers, and consumer advocates, What the Health exposes the collusion and corruption in government and big business that is costing us trillions of healthcare dollars, and keeping us sick.

Join Kip as he tracks down the leading and most trusted American health nonprofits to find out why these groups are staying silent, despite a growing body of evidence. Audiences will be shocked to learn the insidious roles played by pharmaceutical companies, agribusiness, and processed animal food companies in the nation’s health, especially in the most vulnerable communities, and will cheer at the transformation and recovery of those who took their lives into their own hands.

What The Health is a surprising, and at times hilarious, investigative documentary that will be an eye-opener for everyone concerned about our nation’s health and how big business influences it.

To watch the full movie please use the link to go to my Youtube Channel as the full movie keeps getting deleted from this page.

What The Health Full Documentary

bronze-sp-DeepMind

Nutrition – Hotdogs Everyone’s Favourite!

HOT-DOG.jpg
Hotdogs:

A summer staple in many households, hot dogs are often thrown on the grill without any thought about what is actually in them or where they came from. But the truth is hard to swallow.

First, hot dogs are mainly made of animal products called “trimmings,” a purposely vague word. Trimmings come from a bunch of different animals, including turkeys, cows, and pigs. According to the Food and Agriculture Organization of the United Nations, trimmings consist of animal skin, blood, liver, head meat, animal feet, “lower-grade” meat, such as fatty tissues, and “other edible slaughter by-products.” Let’s repeat: other edible slaughter by-products—again, purposely vague. But hey, head and feet meat get labelled. What could be more disgusting than that?

These trimmings may also contain a lot of bacteria, so the animal parts are precooked in temperatures ranging from 150 to 190 degrees Fahrenheit. This helps not only to kill some bacteria but also to separate the meat from the head and feet bones.

If that’s not enough to make you gag, I have two words for you: “meat batter.” Essentially, all this precooked animal flesh is thrown into a grinder so it resembles a hamburger. Once that’s done, chicken trimmings are added with water, seasonings, and corn syrup, and it’s all churned until it becomes “batter.”

While meat batter is often put into cellulose casings, it can sometimes be put into “natural” casings or the intestines of an animal. Think about that every time a hot dog eating contest shows up on TV.

Hot dogs contain not only some of the most disgusting ingredients (turned into a substance resembling pink slime) but also nitrates, which have been linked to Type 2 diabetes. Processed meats, including hot dogs, are also in the same carcinogenic category as cigarettes and increase your risk of cancer.

If the nasty ingredients and health dangers of hot dogs aren’t enough to make you swear them off forever, think about this: Innocent animals suffer unimaginable cruelty just so hot dogs can be produced.

Written By Julie Cappiello

bronze-sp-DeepMind

My Perspective – Maybe we are just poison intolerant?

poison

Now We May Know Why The Tests Were Right I’m Not Gluten Intolerant I’m Poison Intolerant:

Over the past couple of years, I had the unpleasant experience of having bloodwork done to confirm that I am gluten intolerant, only to have it come back and say, “Nope, you’re just crazy.” The same thing happened to my good friend, who was terribly ill before she cut wheat out of her life. It’s happened to scores of other people, who pass the test for the anti-gliadin antibodies but still know that their health issues directly correlate with what they eat.

I read a mind-blowing article last night that put it all together for me.

“Standard wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as withered, dead wheat plants are less taxing on the farm equipment and allow for an earlier, easier and bigger harvest.”

Pre-harvest application of the herbicide Roundup and other herbicides containing the deadly active ingredient glyphosate to wheat and barley as a desiccant was suggested as early as 1980.  It has since become routine over the past 15 years and is used as a drying agent 7-10 days before harvest within the conventional farming community.

According to Dr. Stephanie Seneff of MIT who has studied the issue in depth and who I recently saw present on the subject at a nutritional Conference in Indianapolis, desiccating non-organic wheat crops with glyphosate just before harvest came into vogue late in the 1990′s with the result that most of the non-organic wheat in the United States is now contaminated with it.  Seneff explains that when you expose wheat to a toxic chemical like glyphosate, it actually releases more seeds resulting in a slightly greater yield:   “It ‘goes to seed’ as it dies. At its last gasp, it releases the seed.”

According to the Department of Agriculture, as of 2012, 99% of durum wheat, 97% of spring wheat, and 61% of winter wheat has been doused with Roundup as part of the harvesting process. This is an increase from 88% for durum wheat, 91% for spring wheat and 47% for winter wheat since 1998.

How horrifying is it that they use this stuff for human consumption with the most toxic, prevalent herbicide around, a herbicide which has been linked to all sorts of problems, just days before the harvest? That stuff doesn’t get removed – it gets milled in with the wheat and lurks in your bags of flour, your loaves of bread, and your desserts.

This could also explain why some people who have terrible gluten symptoms are able to eat products made from organic Einkorn wheat.  It may not be that it’s heirloom Einkorn – it could just be that it hasn’t been doused in glyphosate.

Modern farming practices are killing us. Here’s a little rundown on glyphosate:

The first study found that glyphosate increases the breast cancer cell proliferation in the parts-per-trillion range.

An alarming new study, accepted for publication in the journal Food and Chemical Toxicology last month, indicates that glyphosate, the world’s most widely used herbicide due to its widespread use in genetically engineered agriculture, is capable of driving oestrogen receptor-mediated breast cancer cell proliferation within the infinitesimal parts per trillion concentration range.

The study, titled, “Glyphosate induces human breast cancer cells growth via oestrogen receptors,” compared the effect of glyphosate on hormone-dependent and hormone-independent breast cancer cell lines, finding that glyphosate stimulates hormone-dependent cancer cell lines in what the study authors describe as “low and environmentally relevant concentrations.”

Another study found that consumption of glyphosate causes intestinal and gut damage, which opens the door to numerous human diseases, such as diabetes, gastrointestinal disorders, heart disease, obesity, autism, Parkinson’s and Alzheimer’s

However, another classification of allergy-type food is emerging and getting recognised for adverse effects on the human intestinal tract and gut. Those foods are genetically modified organisms known as GMOs or GEs. There is scientific research indicating intestinal damage from GMO food and the article “Glyphosate’s Suppression of Cytochrome P450 Enzymes and Amino Acid Biosynthesis by the Gut Microbiome: Pathways to Modern Disease” discusses how the inordinate amount of pesticides sprayed on GMOs leaves residues in GMO crops that, in turn, are being traced to modern diseases.

The Organic Consumers Association says:

Glyphosate is the most widely used herbicide in the world.  According to the EPA, at least 208 million tonnes of Roundup was sprayed on GE crops, lawns and roadsides in the years 2006 and 2007. In 2007, as much as 185 million pounds of glyphosate was used by U.S. farmers, double the amount used just six years ago.

A 2009 study found that about 100 million pounds of glyphosate is sprayed annually on lawns and gardens. It’s safe to assume all these numbers are much higher now. Why? Because GE crops are now being invaded by new strains of herbicide-resistant “superweeds” requiring higher and higher doses of poison.

Beyond Pesticides has assembled extensive documentation of past research linking glyphosate to increased cancer risk, neurotoxicity and birth defects, as well as eye, skin, respiratory irritation, lung congestion, increased breathing rate, damage to the pancreas, kidney and testes.

Glyphosate also endangers the environment, destroys soil and plants, and is linked to a host of health hazards. The EPA’s decision to increase the allowed residue limits of glyphosate is out of date, dangerous to the health of people and the environment and scientifically unsupportable.

Nearly all of the symptoms we chalk up to gluten intolerance can also be related to glyphosate exposure.  This horrific little farming shortcut may have created an epidemic across the country.

Just last week I picked up a loaf of organic sourdough bread to serve with some beef stew.  I was hesitant but astonished when I didn’t suffer abdominal pain, bloating, and digestive upset.  I thought, “Yay!  I ate bread and didn’t die!”

Sarah’s article blew my mind because when I read it, all of the inconsistencies with my own gluten issues began to make sense. It explains why I can eat the fancy Italian pasta that a friend sent as a gift. It explains why the odd baked good from the organic bakery doesn’t make me sick. It explains the blood test that says I don’t have a problem with gluten, even though my gut says that I do have a problem.

It’s time to say no to Big Food. Vote with your wallet and forgo eating anything containing poisoned wheat. Either skip the wheat products entirely or choose organic wheat products.

Perhaps our family diet can get a little bit broader now. It would be far less expensive to buy a bag of organic flour than the gluten free flour that we use for baking, pancakes and thickening stuff.

Maybe the bloodwork was right. Maybe we aren’t actually gluten intolerant at all.

Author – Daisy Luther:

Daisy Luther lives in a small village in the Pacific Northwestern area of the United States. She is the author of The Organic Canner and The Pantry Primer: How to Build a One Year Food Supply in Three Months. On her website, The Organic Prepper, Daisy uses her background in alternative journalism to provide a unique perspective on health and preparedness, and offers a path of rational anarchy against a system that will leave us broke, unhealthy, and enslaved if we comply.  Daisy’s articles are widely republished throughout alternative media.

bronze-sp-DeepMind

Nutrition – The Ayurveda System

AYURVEDA

The Three Keys to Healthy Mindful Eating:

From an Ayurvedic perspective, there are three vital factors to consider when it comes to healthy eating and optimal weight.

Your digestive power

Your doshic type

Conscious eating

Let’s look at each of these elements in more detail.

Optimising Our Digestion:

The first, and possibly the most important, aspect to evaluate is the state of your digestion. Before considering the kinds of food that you’re eating, you want to find out whether your ability to digest that food is optimal. In Ayurveda, the term agni, or “digestive fire,” refers to the body’s ability to breakdown and subsequently absorb and utilise the nutrients and energy that you ingest.

There is an ancient Ayurvedic saying that states that if your agni is strong, you can turn poison into nectar, but if your agni is weak, you will turn nectar into poison. In other words, if your agni is weak, you can eat very nutritious food, but your body will be unable to digest and absorb it. Just as a weak campfire produces a lot of smoke and leaves behind pieces of charred wood, a weak digestive fire can’t completely digest your food, which may then accumulate as toxic residue in the body. Alternatively, if your agni is like a roaring campfire, it will completely “cook” or break down the food that you eat so that it can nurture your health and vitality.

Major Sources That Weaken Agni & What do to Address Them:
Excessive Stress:

Having too much stress in your life keeps your body in a heightened state of “fight-or-flight” and weakens your digestive fire. When we are in the fight-or-flight mode, our body releases stress hormones such as cortisol to deal with whatever immediate stress we are presented with. Cortisol stimulates our appetite in anticipation of needing more energy, and it also stimulates a cascade of hormonal reactions that cause us to store excess energy around our abdomen in the form of fatty tissue.

Fight-or-flight is an ancient biological mechanism that helped our ancestors protect themselves from life-threatening threats such as saber-toothed tigers. However, in today’s modern world, unless we serve in the military, police force, or some similar occupation, we rarely face major physical threats in our environment. Yet our body continues to gear up with the same flight-or-fight response to much smaller events that violate our sense of safety – such as someone cutting us off on the highway or being passed over for a promotion. Unless we find adaptive ways to manage stress, over time this chronic stress may lead to chronic disease states and a change in how we metabolise and store energy.

Activities or practices that reduce stress, such as meditation and yoga, will increase your ability to digest and incorporate food properly into your body. Engaging in any form of exercise that you enjoy, as well as being out in nature, can also decrease the stress reaction in the body. By reducing stress, these practices also strengthen your agni.

Overeating:

When we overeat, we are physically interfering with our stomach’s ability to move the food around and break it down. In addition, we are giving our body more calories than it needs, which weakens our digestive fire. This is similar to putting too much wood on a fire and “smothering” it. Current research is showing that simple “overnutrition” or eating more than our body needs causes inflammation in the part of the brain that regulates hunger, the hypothalamus. This can then lead to an increase in appetite, as well as the release of hormones that promote weight gain.

There are many reasons why we may overeat. Some people have learned from childhood that food can soothe the emotions, and this leads to emotional eating. Managing our emotional reactions to events in our lives in a healthy way will reduce our need to eat for emotional reasons.

Our cultural and social conditioning may also contribute to overeating. Many of us were taught as we were growing up that we needed to “clean our plate,” or that it was rude to refuse food that someone offered to us – even if we weren’t hungry. Today we may continue to follow the “eating rules” we learned so long ago. Many social events revolve around food and can easily lead to overnutrition. Others may find themselves eating out of boredom or habit (as in mindlessly eating large tubs of popcorn at movies). Identifying and changing these “eating rules” that aren’t based on your body’s need for nutrition can minimise overeating.

Honouring Your Appetite:

Ayurveda teaches us to honour our appetite and to eat only when we are hungry – when we actually need the nutrients and the energy contained in food. As opposed to current Western medical trends in treating obesity, which focuses on developing more pharmaceutical options, Ayurveda focuses on honouring the natural cues of our body. However, many people have learned to have a negative relationship with their appetite, and common weight-loss strategies focus on appetite suppressants. This is a misguided approach because “diet pills” tend to blunt our body’s signals for nutrition, as well as hamper our digestive process.

Just as appetite suppressants don’t work in the long term, popular diets don’t provide long-lasting results because they aren’t based on body-centered awareness but on a temporary and often overly severe restriction of calories. While people may lose weight on a diet by limiting their food intake, they ultimately gain back the weight and then some because they haven’t developed healthy eating patterns and learned to tune into their body’s true needs.

Tuning into Your Body:

Listening to your body’s cues and eating only until you are physically satisfied will help prevent overeating and strengthen your digestion. Becoming conscious of when you eat too much and why is the first step, simply by listening to their body’s signals of fullness, and eating only when they are hungry.

To increase your awareness of your body’s true hunger signals, use this technique: Whenever you’re considering eating, place your hand on your abdomen and bring your awareness to your stomach. Then ask yourself, “On a scale of 1–10, (with 1 being absolutely ravenous and 10 uncomfortably stuffed) how hungry am I?” Don’t eat until your appetite reaches a 2 or 3, and stop eating when you reach a 7. It’s important to leave your stomach about one-quarter to one-third empty at the end of a meal. This will make your digestive system work more efficiently. Also, if you leave a little room in your stomach, you will feel more energetic, light, and buoyant.

What Are You Hungry for:

Practices that strengthen our mind-body connection help us to understand what hunger truly feels like. We often misinterpret the physical sensations that accompany unmet emotional needs. We interpret the feeling “in the pit of our stomach” as hunger, rather than identifying it as anxiety or fear. This can lead to emotional eating, or soothing our emotional needs with food. When we learn to identify our emotional state more accurately and find out what we are really hungry for, we can stop using food to self-soothe and find more satisfying, conscious ways to fill our emotional needs.

One of the most powerful practices for stopping compulsive overeating and getting in touch with our true appetites is meditation. When you meditate, you connect to your essential nature and expand your capacity for self-referral, which is looking within and taking actions based on your internal value system.

Eat For Your Mind-Body Type:

Once you have considered the strength of your digestive power, next consider the foods that you’re eating. In Ayurveda, there are three mind-body types or doshas, and the types of foods that are optimal for you depend upon your individual dosha. The foods that keep one person in balance and at their ideal weight may not be the right choices for someone with a different dosha. The doshas explain why some people can eat a hot, spicy meal and feel fine, while others could eat the same meal and experience heartburn or indigestion.

Each dosha has a different type of metabolism, which affects how we process the foods that we eat. Two people can eat the same foods and have the same activity level, but look and feel quite different. One dosha may naturally be able to handle a heavier type of food, while another dosha may be more in balance with lighter foods. When you are eating according to your individual mind-body type, it is easier to keep the body in balance.

Ayurveda divides food into six categories based on their taste and the effect they have on our bodies. The six tastes are sweet, sour, salty, pungent, bitter, and astringent. By incorporating all six tastes into each meal, our bodies feel satisfied, often with much less than we are used to eating. When we are satisfied, our body does not give us signals to look for more food, and cravings begin to disappear. We no longer feel the need to snack because our body feels satisfied with the meal we have eaten. Ayurveda also offers specific guidance on how each of the six tastes affects the doshas and which tastes to favour depending on your doshic type. In addition, by eating a variety of foods, especially densely pigmented foods of all colours and from all six taste categories, we give our bodies all of the vitamins, minerals, and nutrients that it needs.

Paying Attention to How We Eat:

In addition to choosing foods that nurture our mind-body type, Ayurveda teaches that how we eat is very important as well. Our digestion is most effective when we eat consciously or mindfully and in a relaxing, peaceful environment. Unfortunately, in our fast-paced society we have developed eating practices that interfere with our ability to achieve our own healthy weight. We eat too quickly, and on the run. We are taught that multi-tasking is the key to success, so we often eat while we are working, or while our attention is on things other than our food. We also haven’t learned the value of silence, so we eat with the radio or TV on, or while we’re on the computer. All of these activities interfere with our body’s ability to fully experience eating.

When we slow down and pay attention to eating, this is called conscious eating. When we eat mindfully instead of mindlessly, we notice the signals that our body is sending us that we may not have recognised before. We learn to identify the signs of satiety, or when our body has had enough food, so we don’t overeat. We also are more satisfied after meals, because we have taken the time to actually taste and appreciate the food. After enjoying and fully experiencing a meal, we will not feel the need to snack later.

Eating in Tune with Our Body’s Rhythms:

Once we become familiar with what hunger feels like, we will notice that our appetite cycles according to our body’s natural rhythms. We feel hungriest in the middle of the day when we are most active. Ayurveda recommends that we eat our biggest meal of the day between 10 a.m. and 2 p.m. when our digestive power is strongest and we have the greatest need for energy. A lighter meal in the evening is more aligned with our natural cycle of slowing down. It’s best to eat dinner several hours before you go to bed to give your body time to digest before settling into sleep. Many people notice that eating a meal later in the evening gives the body a feeling of heaviness since our natural ability to digest is weaker at that time.

Ayurveda offers us many useful principles that we can use in our efforts to achieve the right balance for ourselves. Through practices such as meditation and yoga, we begin to enter a state of self-referral and can spontaneously make better choices for ourselves. We stop reacting to external cues that govern our behaviour, such as messages from the media or other sources outside ourselves. Instead, we begin to effortlessly move toward behaviours that are right for us, governed by our own internal intelligence. We can then discover for ourselves what our own “perfect weight” really is.

 

bronze-sp-DeepMind

Nutrition – Bananas Part 1

img_9841-e1499374872218.jpg

Bananas:

Bananas contain three natural sugars – sucrose, fructose and glucose combined with fibre, a banana gives an instant, sustained and substantial boost of energy. Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world’s leading athletes. But energy isn’t the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.bstantial number of illnesses and conditions, making it a must to add to our daily diet.

Depression:

According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

PMS:

Forget the pills — eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood. Anaemia: High in iron, bananas can stimulate the production of haemoglobin in the blood and so helps in cases of anaemia.

Blood Pressure:

This unique tropical fruit is extremely high in potassium yet low in salt, making it the perfect way to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit’s ability to reduce the risk of blood pressure and stroke.

This unique tropical fruit is extremely high in potassium yet low in salt, making it the perfect way to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit’s ability to reduce the risk of blood pressure and stroke.

Brain Power:

200 students at a Twickenham (Middlesex) school were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

Constipation:

High in fibre, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

Heartburn:

Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

Morning Sickness:

Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

Mosquito Bites:

Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

Ulcers:

The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralises over-acidity and reduces irritation by coating the lining of the stomach.

Temperature control:

Many other cultures see bananas as a “cooling” fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand, for example, pregnant women eat bananas to ensure their baby is born with a cool temperature

Seasonal Affective Disorder (SAD):

Bananas can help SAD sufferers because they contain the natural mood enhancer tryptophan

Stress:

Potassium is a vital mineral, which helps normalise the heartbeat, sends oxygen to the brain and regulates your body’s water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack.

So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrates, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around. So maybe it’s time to change that well-known phrase so that we say, “A banana a day keeps the doctor away!”

The Potassium Myth – Part 2 Coming Soon

bronze-sp-DeepMind

Nutrition – Bananas Part 2 – The Potassium Myth

img_9841-e1499374872218

The Feared Mineral:

It’s sometimes said that eating a lot of bananas at once could be dangerous – it has even been suggested that eating more than six in one sitting could kill you. Can this really be true?

Bananas are one of the world’s most popular fruits, stuffed with vitamins and minerals. On the face of it they are good for you, so why do some people think they could be fatal?

So how dangerous is potassium? Actually, it is crucial for survival and can be found “within every single cell of the body,” says Catherine Collins, a dietitian at St George’s Hospital in London.

“We use it to help generate an electrical charge which helps the cell function properly. It helps keep your heart rate steady, it helps trigger insulin release from the pancreas to help control blood sugars, and more importantly, keeps blood pressure in check.”

On the other hand, if the level of potassium in the body is too low or too high it can result in an irregular heartbeat, stomach pain, nausea and diarrhoea. Potassium chloride is even one of the chemicals used in lethal injections in the US, as extremely high doses can cause cardiac arrest.

But for a healthy person, “it would be impossible to overdose on bananas,” says Collins. “You would probably need around 400 bananas a day to build up the kind of potassium levels that would cause your heart to stop beating… Bananas are not dangerous – and in fact, they are, and always have been, very good for you.”

It’s suggested that adults should consume about 3,500mg of potassium per day, according to the UK’s National Health Service. The average banana, weighing 125g, contains 450mg of potassium, meaning a healthy person can consume at least seven-and-half bananas before reaching the recommended level.

There are some people who should steer clear of foods that are high in potassium though, warns Collins – those with kidney disease.

“These patients have a very low kidney function which can potentially see a build-up of harmful potassium levels in their blood stream because they can’t get rid of the mineral when they pass urine,” she says. “So, in theory, it is possible for someone with kidney disease to die of a high blood potassium level if they decided to consume lots of different food types rich in the mineral.”

All I really know presently, I have been eating far more than 6 bananas a day, sometimes 6 or more in one sitting. I feel like I am thriving, energy levels are great, digestion is better than it has ever been. So my conclusion to date: I will keep peeling and eating, enjoying this delicious fruit that nature offers us.

bronze-sp-DeepMind

Nutrition – Cooked vs Raw

Cooked v Raw.jpg

What Happens to Food When It Is Cooked:

When you eat something cooked, do you know what your body goes through in order to digest it, extract all (if any) nutrition from it & the stress or strain that virtually lifeless food puts on your body?

Much research has been done over the years & it’s worth focusing on, to truly know the origins of most all our disease and discomforts.

The vitamins, minerals, amino acids and other vital nutrients are destroyed. Most Nutritionists and Natural Doctors agree with this.

All enzymes are completely destroyed. Our digestion depends on these essential enzymes. There are certain digestive processes that get sped up by enzymes a millionfold.

The body’s nutrient ratios are drastically changed. For instance, meat has relatively more vitamin B6 destroyed than methionine, causing heart problems. Many types of meat that have been cooked are also a carcinogen.

The body begins to form toxic substances. When you cook a potato, more than 90 identified toxic substances are formed. Some Mutagenic and or Carcinogenic toxins are among them.

More waste material is generated.

By cooking food it shows similar effects to the body’s ageing process. Food is rapidly and extensively aged when cooked.

Major changes take place in the food’s water content.

The life Energy and the vital cell-life information is destroyed. Important communication with other cells is lost.

What Happens to a Human Body That Eats Cooked Food:

Your white blood cells rush toward the digestive tract, forcing the immune system to leave all the rest of the body less protected. The immune system is viewing cooked food that has just been eaten as an invasion of toxins.

Digestive Leukocytosis is a phenomenon that occurs when the white corpuscles in the blood grow and change in relative proportions of different blood cells.

Enzymes are the key to proper digestion and since they are all destroyed, you can not possibly properly digest cooked foods. The body tries to manufacture requisite enzymes and stress is unnecessarily placed on your organs. This can sometimes cause ulcers and most often indigestion. It takes raw food a half to a third of the time to pass through the system easily digested in comparison to cooked food.

Flora is now being recognised as a bodily organ since it’s function is so vital to our health and helping in the overall balance in the body. Putrefaction happens in the flora of the intestines (mostly from cooked meats) causing colonic dysfunction and the absorption of toxins from the bowel. Some names given to this phenomenon are intestinal toxaemia (toxicosis), dysbiosis or dysbacteria.

The body builds up toxins and waste material, and much of it can live in individual cells. Lipofuscin is what they call it when it accumulates in the skin and nervous system, including in the brain. “Liver spots”, “age spots” are signs of this ageing process called general toxaemia (toxicosis)

Cellular nutritional starvation occurs in many people. Since a majority of cooked food consists of wastes and toxins, the nutrition that the cells desperately need to function is absent.

”Always hungry” syndrome is what happens when the cells don’t get enough nutrients and it leads to the obesity problem through overeating and the cravings for more food.

Toxins are released from the body through a detox crisis or healing crisis. The toxins get released through the skin or enter the bloodstream for elimination by the liver, kidneys and other organs. Many symptoms include fever, nausea, headaches, vomiting, colds, bronchitis, sinusitis, pneumonia, diarrhoea, etc….

Allergies affect about millions and this can be the result most often by all the toxic buildup in the body, that when particles, like pollen, are added into the mix overload occurs and the body reacts violently as a plea for help in the detoxifying process.

Our immune system has to deal with daily invasions of toxins, mutagens and carcinogens. It becomes overwhelmed and weakened. Some chalk it up to the ageing process, but we hold the key to helping release those foreign invaders. Eating whole foods can begin a new chapter for the body and add back in the essential nutrition is key to allowing the body to function with grace and balance again.

When the body starts destroying itself and people are diagnosed with an Autoimmune disease like (arthritis, rheumatism, bursitis, gout, multiple sclerosis, etc.) it is shown that because parts of the body have become so clogged with toxins and wastes that the immune system has started a process of regarding those parts as foreign invaders that must be destroyed. There are many brave and amazing people out there who have turned these diseases around through a shift in mind body and spirit. Living Food is a vital key!

Much of what we consider “the ageing process” is accelerated through the eating of cooked food. Raw food lifestyles have shown that people who switch from a mostly cooked diet become physiologically, mentally and visibly younger.

By slowly eliminating things like dairy, meat, and processed foods, & increasing your intake of raw foods, you will begin to see immediate results.

bronze-sp-DeepMind

Nutrition – Human Food – Part 2

Human Food

Human Foods:

I consumed animal products for years, enjoying many a meal out, indulging & gorging my way through life without consideration. I have mentioned before, the dramatic physical, mental & emotional changes I have experienced since removing animal products from my diet. I used to suffer like the next man with regular bouts of illness, fatigue & far too many other ailments to possible list. These days if I fall ill once a year I am surprised, it is worth stating, my recovery period is rapid compared to the rotting flesh-eating days.

People who eat meat argue that it is “natural” for humans to consume animals. But is this true or just an excuse to ignore the horrific ways in which animals are killed for food? Are we really supposed to eat meat? Sure we can consume it, there are some interesting cases explaining how it assisted in our human evolution, for me, that does not mean it is our natural food source.

These days, now I have my own experiences to draw upon, (do you, or are you still being told what is right for you?) for me, it seems very logical, “I am not designed to consume animal products”

Here are a few reason why:

We Don’t Like Blood:

Most humans are revolted by the sight of blood, intestines, and raw flesh and can’t tolerate hearing the screams of animals being ripped apart. The bloody reality of killing and eating animals is innately repulsive to us.

We Don’t Have Carnivorous Teeth:

Humans have short, soft fingernails and small, dull canine teeth. All true carnivores have sharp claws and large canine teeth that are capable of tearing flesh without the help of knives and forks.

Real carnivores’ jaws move only up and down, enabling them to tear chunks of flesh from their prey. Humans can move their jaws up and down and from side to side, and we also have flat molars (which carnivores lack), allowing us to grind up fruit and vegetables with our back teeth like herbivores do.

Dr Richard Leakey, a renowned anthropologist, says, “You can’t tear flesh by hand, you can’t tear hide by hand. Our anterior teeth are not suited for tearing flesh or hide. We don’t … have large canine teeth, and we wouldn’t have been able to deal with food sources that required those large canines.”

Our Digestive System Doesn’t Like Meat:

Carnivores have short intestinal tracts that allow meat to pass quickly through their digestive system. Humans’ intestinal tracts are much longer, like those of plant-eaters. This gives the body more time to break down fibre and absorb the nutrients from plant-based foods.

Meat Can Cause Heart Disease in Humans:

Carnivorous animals in the wild virtually NEVER develop heart disease or suffer from strokes—ailments that humans can suffer an increased risk of developing due to their consumption of the saturated fat and cholesterol found in meat.

If humans were meant to eat meat, why do meat-eaters have a 32 percent higher risk of developing heart disease than vegetarians?

We May Be Getting Too Much Protein:

According to the Centers for Disease Control and Prevention, most Americans get plenty of protein without paying special attention to what they eat. We’re actually more likely to consume too much protein, resulting in nutritional deficiencies or insufficient fibre.

Eating too much protein may also increase your risk of developing heart disease and may worsen kidney function in people with kidney disease because the body can have trouble eliminating all the waste products of protein metabolism.

T. Colin Campbell—director of the Cornell-China-Oxford Project on Nutrition, Health, and Environment and author of The China Study —says, “In the next ten years, one of the things you’re bound to hear is that animal protein is one of the most toxic nutrients of all that can be considered.”

Didn’t Our Human Ancestors Eat Meat:

During most of our evolutionary history, we were largely vegetarian: Plant foods, such as yams, made up the bulk of our ancestors’ diet. The addition of modest amounts of meat to the early human diet came with the discovery of fire, which allowed us to lower the risk of being sickened or killed by parasites and bacteria in meat. This didn’t turn our ancestors into carnivores but rather allowed early humans to survive in areas and during periods in which plant foods were unavailable or scarce.

Modern Meat Consumption:

Until fairly recently, only the wealthiest people could afford to feed, raise, and slaughter animals for meat, but with the rise of the modern middle class, consumption of meat has almost doubled over the last 100 years.

Now, animal flesh is relatively cheap and easily available because of factory farming and government subsidies, and heart disease, strokes, cancer, and obesity are increasing worldwide.

Are Humans Supposed to Eat Meat:

Numerous studies have shown that meat is not ideal for the human body and may actually be making us sick and killing us. The human body is intended to function on plant-based foods that are full of fibre, antioxidants, unsaturated fat, essential fatty acids, phytochemicals, and cholesterol-free protein.

Meat May Cause Food Poisoning in Humans:

True carnivores gulp down chunks of raw flesh, relying on their strong stomach acids to break it down and kill the dangerous bacteria in meat that would otherwise sicken or kill them. Humans have much weaker stomach acids that are similar to those found in animals who digest pre-chewed fruits and vegetables. Without carnivorous stomach acids to kill the bacteria in meat, dining on animal flesh can give us food poisoning.

The study found that:

There are more than 500,000 cases of food poisoning a year from known pathogens. This figure would more than double if it included food poisoning cases from unknown pathogens.

Campylobacter was the most common foodborne pathogen, with about 280,000 cases every year.

The next most common pathogen was Clostridium perfringens with 80,000 cases, and norovirus was third with an estimated 74,000 cases.

Salmonella is the pathogen that causes the most hospital admissions – about 2,500 each year.

Poultry meat was the food linked to the most cases of food poisoning, with an estimated 244,000 cases every year, while beef and lamb were an estimated 43,000 cases).

Because of this, we must cook meat to make it easier to digest and to destroy bacteria, but there may be a link between cooking meat at high temperatures and the development of colon cancer.

Human Food Part 1

 bronze-sp-DeepMind

Information courtesy of PETA.