Post for Apr 13-19 2014

TaN: The biggest problem with most mainstream health news is that their reporting offer neither explanation nor clarification — which is among the principal causes of confusion (which is to the advantage of Big Business because it means greater profits).  To cite some common examples, we have those concerning coffee, salt, cholesterol, chocolate, milk, wheat, sugar & artificial sweeteners, fats and oils, health supplements, and healthy cooking, just to name a few.

  • Coffee — There are studies that say coffee is good for the health and it contains a lot of beneficial antioxidants.  However, most articles fail to mention that for coffee to be beneficial to health, they have to be (1) grown the natural way — in nutrient-rich or -dense soil with no man-made chemicals, (2) freshly-ground else much of the nutrients — in the form of the strong scent — are lost, and (3) taken black — or as black as possible.  However, since these facts are often “conveniently” excluded in the reporting, Big Business takes advantage and markets toxic garbage in the form of instant coffee, decaf, and combos (like 3-in-1s et al).
  • Salt — There are mainstream studies that show salt raises the blood pressure hence the craze and hype for low-sodium diets.  The truth is only man-made artificial (table) salt is detrimental to health because it contains only 2+1 elements — i.e., sodium, chlorine, and iodine (in the case of iodized salt).  True natural salt contains as much as 82 elements — also referred to as full-spectrum salt, where all the essential minerals and elements are present and in the correct proportions.  Man-made salt raises blood pressure but true salt regulates and lowers (if it is elevated) blood pressure.  This has been proven true in countless instances where naturopaths are the attending physician.  When salt is complete, the other elements mitigate “overdosing” each other.  Sodium is not unhealthy; it is vital to prevent dehydration.  But because of our ignorance, Big Business pushes their toxic artificial 3-element salt.
  • Cholesterol — The current cholesterol controversy is said to be all based on an old study involving the use of rabbits — please see: http://blogs.scientificamerican.com/guest-blog/2011/11/15/cholesterol-confusion-and-why-we-should-rethink-our-approach-to-statin-therapy/?print=true — which had previously already been discredited or proven to be invalid.  This study erroneously used rabbits (which are primarily vegetarians, ergo have very little capacity to properly metabolize cholesterol).  If the same study was conducted using carnivores, the outcome would be completely the opposite.  This is identical to the reason why a diet rich in animal protein causes uric acid crystals to form and our bodies cannot deal with them but carnivores never have this problem.  The secret is in the ability of meat-eaters to produce large quantities of uricase — the enzyme that breaks down uric acid and renders them harmless and ready for elimination.
  • Chocolate — There are an abundance of studies that show the benefits of cocoa but the media wrongfully — whether intentional or not — report it to be chocolate.  FYI, chocolate is not cocoa and it is cocoa that is healthy.  Cocoa is but an ingredient in the making of chocolate and, even if it is the principal ingredient, it does not make the concoction any more healthy.  It is like making a health supplement mainly consisting of vitamin C but it contains a trace of cyanide.  No matter how much vitamin C there is, it remains to be harmful to health due to the presence or inclusion of a poison.  So, to set things right — it is cocoa that is healthy and not chocolate.  Cocoa is not chocolate.  They are not synonymous.  Chocolate is cocoa with sugar added and sugar is not exactly considered a healthy food.
  • Milk — Though it is true that milk is healthy and it is considered as one of nature’s primary and complete food, it must be remembered that we are talking about milk and not pasteurized milk, skim milk, homogenized milk, or whatever other form of milk.  When we say “milk” we are referring to raw milk — milk that has not been processed and is as near its original state as when it came from the mammalian source.  Processing destroys and/or removes the beneficial nutrients in raw milk, which is why processed milk is often “fortified”.  Fortification is actually the process of “returning” the beneficial nutrients lost in or during processing.  However, this process of fortification (or even enrichment) is very deceiving.  What is “returned” or added are from artificial sources that they cannot be said to be at par with what was originally in the raw milk.  Many ancient and traditional healing systems use milk and even consider it a medicine — but only if it is in its raw state.
  • Wheat — At the onset of the wheat craze where it is claimed that wheat is healthy, it is true.  The problem is, once Big Business gets a hold of something good, it quickly turns the good into bad.  It is the same case whenever the military gets a hold of an invention or discovery that is beneficial to man.  They always manage to turn it into something destructive or harmful.  In the case of wheat, it has been bred and manipulated into a (commercial) variety with a high gluten content.  High gluten has high commercial value but it is a leading cause of celiac disease or gluten intolerance.  Today’s wheat products are no longer the healthy products they once were…thanks to the machinations of Big Business.
  • Sugar & artificial sweeteners — There are myriads of studies that showing the unhealthy effects of sugar and artificial sweeteners but first it must be made clear that sugar is an artificial sweetener — just like aspartame, acesulfame-K, and the rest of the sweet toxins.  [Sugar is artificial because it does not occur naturally — i.e., will never find sugar existing independently anywhere in nature but always as part of a whole food — ergo, to have sugar, as we know it, sugar must be extracted and isolated, so it has been removed from its natural environment.]  Anyway, sugar, in its isolated form or state, is acidic and this causes the body to become acidic.  Even though sugar is vital to our existence — because it is our cells’ primary source of energy — it is regarded as a “toxic” substance in the blood.  Once in the blood, it must quickly be moved into the cells.  This is where the hormone insulin comes it.  When the sugar is not absorbed into the cells, the prolonged presence of sugar in the blood is now known as diabetes mellitus.  Artificial sweeteners are not better (in fact, a lot worse) because they are not recognized by the body (because they are not natural substances and often are produced in or with toxic chemical baths and processes) and this activates the body’s defense system — the immune and the excretory systems.  This puts the body in a defensive mode.  Conventional medicine lumps sugar and anything sweet together and labels them as bad for the health, not understanding — intentionally or otherwise — that sugar is “unhealthy” only when it is in its isolated state but not when it is part of a whole food.  So, this ignorance and mis-information is where artificial sweetener manufacturers make their profits.
  • Fats and oils — There are essential to health but have been demonized by Big Pharma through the assistance of conventional medicine and mainstream media.  These are the emergency reserves that are drawn by the body when the primary energy source — sugar — is not available or inadequate (as in the case of the Inuits and people living in extremely cold environments for long durations.  What is not explained — ergo, unknown to the public — is that there are many ways of classifying fats and oils and each have their own functions or benefits to health.  Contrary to most arguments by conventional medicine, saturated fats are essential to health while unsaturated fats, which are touted to be heart-friendly, are unstable and oxidize easily, becoming a threat to health.  For this reason, when unsaturated fats are exposed to high temperatures (such as when dry cooking), they become prone to rancidity and this is why it is advised not to use unsaturated fats more than twice — usually once.  Saturated fats are very stable and resist oxidation better.  And then there are fats categorized according to their length of the chain of carbon they possess.  Unsaturated fats are short-chained while medium- and long-chained fats are lumped together as saturated.  This is dangerous because of saturated fats are being “demonized” as unhealthy.  In truth, saturated fats are preferred to dissolve vitamin D from sunlight to support bone health, whereas medium-chain fatty acids are among the healthiest — like coconut oil and mother’s milk.  The reason behind the hype and immense support for unsaturated fats are (1) they should not be used more than once or twice and (2) they turn rancid easily.  Both reasons mean profits for unsaturated fats sellers because turnover is fast.
  • Health supplements — There are more and more good news from the use of health supplements but what is not being revealed is that many commercialized health supplements — i.e., those produced by Big Business and saturate and occupying entire store shelves — are made using processes and methods that are very toxic and would otherwise be banned.  Moreover, many of these commercialized health supplements come from “unhealthy” sources — i.e., either the farming methods are not organic or the healthy ingredients are subjected to toxic processing protocols — and are just capitalizing or taking advantage of the popularity of the health wave and supported by large advertising and marketing campaign budgets.  In addition, because of government regulations, many (truly) health supplements (1) cannot even make therapeutic claims and (2) are frequently mandated to include unhealthy chemicals — such as preservatives.
  • Healthy cooking — This is probably the most misunderstood and mal-informed of all.  First, let us defined “cooking” as the process of exposing food to high heat — in contrast to cooking with the use of vinegar and other organic edible acids.  The healthiest cooking is no cooking — i.e., eating food in its raw natural (harvested) state.  However, there are certain foods that are difficult — if not impossible — to eat without some kind of processing or cooking, like legumes (beans and cereals).  [FYI, our ancestors overcame the difficulty by sprouting or fermenting them prior to eating and, most probably without knowing, had an unexpected and unknown benefit — phytic acid, nature’s preservative, which is an anti-nutrient, breaks down.]  In such cases (where foods cannot be eaten in its raw form or state), some cooking is “permitted”.  But, “healthy” cooking must be in the form of wet cooking — as against dry cooking, where no water is involved.  The reason is because the molecular structure of food changes when exposed to high temperatures and this change affects the characteristic and, subsequently, the “healthfulness”.  The critical temperature threshold is 100 to 120 degrees C (or 212 to 248 degrees F).  When temperatures reach and exceed the upper limit, the food changes its beneficial properties and become toxic.  When ingested, the body will not recognize it as nutrition but treat it as some kind of threat and will respond with inflammation.  [Please read up on stereo or chiral chemistry.  Also, reason out why both coal and diamonds are principally carbon but possess diametrically opposing characteristics — visually, physically, and chemically.]

TaN: [last-minute inclusion] “Fresh” is not the same as “raw”.  In a print advertisement I saw last mid-week, it said “Fresh yellow potatoes from the United States”.  Now wait a minute…hold on there.  If you consider the time from the moment of harvest to cleaning to packaging to warehousing to transport to the local market and after the consumer reads about it from the print ad, it cannot — by any stretch of the imagination or definition — be considered fresh.  For something to be considered or labeled as “fresh”, it must only be within a matter of hours to be regarded as fresh, after which it is no fresh anymore.

The problem with business — especially the unscrupulous ones — is that they use terminology that is usually ambiguous, misleading, or innocent-looking, like using “fresh” when they really mean “raw”.  People must be very careful when it comes to making purchases, especially those that are being marketed by Big Business.  It is said that A fool and his money are soon parted.  Do not be one of the statistics.

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