OTHER THAN EATING GI/BAD FOODS, WHAT ELSE  IS BAD FOR US?

I STOPPED EATING THE “BAD FOODS” THAT I HAD DERIVED FROM THE GLYCEMIC INDEX. THERE WAS A CONSISTENT REDUCTION IN THE GLUCOSE IN MY BLOODSTREAM. I WAS FEELING GOOD THAT I WAS IMPROVING MY HEALTH.

I BEGAN TO WONDER ABOUT THE STORY OF “HOLES IN THE ROOF”. A HOMEOWNER, AT CONSIDERABLE EXPENSE, HAD FIXED EVERYTHING TO MAKE HIS  KITCHEN BETTER.  HE HAD FORGOTTEN HIS LEAKY ROOF, AND DID NOT ANTICIPATE THE NEGATIVE AFFECT OF NOT ADDING THE TASK OF ROOF REPAIRS.

I WAS ON THE WAY TO RIDDING MYSELF OF DIABETES, BUT SOME OTHER FOOD, NOT IDENTIFIED YET, COULD CREATE A DIFFERENT PROBLEM. I NEEDED TO PAY  ATTENTION TO OTHER THAN THE GI FOOD LISTS.

IT WAS CLEAR THAT THERE ARE FOODS THAT ARE NOT ON EITHER OF MY BAD OR GOOD LISTS.  I FOCUSED ON ADDING POTENTIAL BAD FOODS.  THE FOODS I ADDED TO MY BAD LIST, APPEARED, IN GENERAL, TO BE FROM FOOD MANUFACTURERS, RATHER THAN NATURAL FOODS.   

THERE WERE MANY MODIFIED FOODS, WERE SOMETHING WAS ADDED, OR TAKEN AWAY.  FOR EXAMPLE, WHEAT IS A NATURAL FOOD. IT HAD ITS OUTER LAYER REMOVED TO CREATE WHITE FLOUR.  MOST WHITE FLOOR PRODUCTS ARE NOT GOOD FOR US.  THAT IS WHY BAGELS, DONUTS, AND PRETZELS ARE ON THE GI BAD LIST.  THERE ARE OTHER EXAMPLES OF REMOVING THE OUTER LAYER AND THIS BROUGHT ME TO NOT EAT WHITE BREAD SANDWICHES.

I THEN LOOKED AT POTATOES, AND POTATOE PRODUCTS.  MY HYPOTHESIS WAS THAT THEY WERE A PROBLEM IF YOU REMOVED THE POTATOE SKIN. I ELIMINATED MASHED, FRIES, AND CHIPS. I RETAINED BAKED AND SWEET POTATOES (YAM).
 
THOSE ARE SOME OF THE MODIFIED FOODS. LET’S LOOK AT WHAT A DIFFERENT FOOD MANUFACTURER, THE OCEAN SALMON FISHERMAN DOES.  TO GET SALMON TO MARKET FOR DECADES, YOU HIRE A LARGE BOAT AND GO TO SEA WITH A LARGE CREW.   IT’S A VERY EXPENSIVE OPERATION.

THE FOOD MANUFACTURER DECIDED HE WOULD SAVE AS MUCH COST AS HE COULD.   HE BROUGHT THE BOAT IN FROM THE OCEAN BY REPLACING IT WITH A “FARMING OPERATION”. FISH IN SOMETHING LIKE THE SIZE OF A SWIMMING POOL. AT FISH MARKETS, YOU CAN PURCHASE SALMON (MOSTLY FARMED) OR WILD (MORE EXPENSIVE).

WHAT’S THE DIFFERENCE? BOTH TYPES OF SALMON  ARE PINK.  I HAVE BEEN INFORMED THAT THE FARMED FISH BECOMES WHITE, BUT THE SELLER INJECTS THE FISH WITH A PINK DYE.  A LITTLE DYE PROBABLY IS NOT GOING TO HURT US. BUT HOW DID THE SALMON LOSE ITS NATURAL COLOR?

THE SALMON IS PUT IN A PEN OF SMALL DIMENSIONS. AS HE SWIMS, THE SALMON IS NOT TOWING HIS POTTY, AND SWIMS IN NON-PRISTINE WATER. THE SALMON SWIMS WITH HIS MOUTH OPEN SOME TIMES. TO MITIGATE THIS SITUATION, I HAVE HEARD SOME FISH-FARMERS ADD CHEMICALS TO THE WATER.

HELP IS ON THE WAYAS SOME SALMON FISHERMEN ARE PLANNING TO MOVE THE FARM BACK TO THE OCEAN, TO A VERY SMALL DISTANCE OFF SHORE. THEY OF COURSE WILL DERIVE LESS PROFIT, BUT OUR HEALTH WILL BE ENHANCED.  IN THE MEANTIME REMEMBER “WILD”.

ALSO RECOGNIZE THAT MOST RESTAURANTS NOW SERVE FARMED SALMON.  I WAS WITH A PARTY OF 12 AS WE CELEBRATED MY BROTHER’S BIRTHDAY AT AN ELITE RESTAURANT IN THE REGION.

 I WAS THE LAST TO GIVE MY ORDER TO THIS VERY DIGNIFIED WAITRESS. SHE LEANED OVER MY SHOULDER TO TAKE MY ORDER.  I QUIET LY ASKED, IS THE SALMON FARMED. “ OH, NO SIR.” WOULD YOU CHECK WITH THE CHEF, I ASKED.  SHE CAME BACK, AND LEANED OVER AND VERY QUIETLY SAID, IT IS FARMED.  I CHANGED MY CHOICES. 
       
THERE ARE TWO OTHER TYPES OF FISHES THAT I HAVE LEARNED ARE FARMED. SEE IF YOU CAN IDENTIFY THEM.   

THERE ARE OTHER FOOD MANUFACTURERS THAT APPEAR TO BE MOTIVATED BY PROFIT, WITH A DISREGARD TO OUR HEALTH.  THESE MANUFACTURERS ARE NOT REMOVING PART OF A FOOD, BUT ARE ADDING SOMETHING TO THE NATURALLY GOOD FOOD.  IT IS IN ALMOST EVERY PRODUCT IN THE BAKERY SECTION OF MANY GROCERIES. 

ON THE INGREDIENT LABEL, YOU CAN READ HYDROGENATED.  A GAS, HYDROGEN, IS ADDED TO THE VERY GOOD OIL, LIKE OLIVE OIL.  THAT CHANGES ITS STRUCTURE. THIS IS NOT DONE TO MAKE THE PRODUCT BIGGER.  IT IS TO EXTEND THE SHELF LIFE OF THE PRODUCT.  IT DOESN’T GET THROWN AWAY WHEN IT SHOULD, BUT STAYS ON A SHELF, AVAILABLE FOR SALE. 

THE FOOD IS BEING MODIFIED AND IN THE PROCESS, TRANS FATS ARE BEING CREATED.  OUR MEDICAL COMMUNITY HAS WARNED OF HEART PROBLEMS WITH TRANS FATS.

IN GOING THROUGH A MAJOR GROCERY STORE, I PICKED UP 21 BAKERY PRODUCTS AND FOUND 18 HAD HYDROGENATED CONTENT.  I WENT TO CANNED GOODS.  FIVE BRANDS OF PEANUT BUTTER, AND FOUR OUT OF FIVE HAD HYDROGENATED IN THEM. 

ANYMORE MODIFIED FOODS BY THE PROFIT MAKERS?  IF YOU ARE INTO SWEETNERS, READ THE INGREDIENTS IN THE BLUE PACKAGE.  IT CONTAINS ASPARTAME. OUR MEDICAL COMMUNITY FEELS IT CAN CREATE HEART PROBLEMS. 

ABOUT 10 YEARS AGO, THE BIG SCARE WAS DON’T EAT SUGAR AS YOU WILL GET DIABETES. YOU CAN EAT SUGAR!  EATING IT MAY BE A HEALTH PROBLEM  FOR SOME THINGS, BUT IT ISN’T FOR DIABETES.  GLUCOSE LOOKS AND ACTS LIKE SUGAR, AND WAS DESCRIBED AS IF WERE SUGAR.  WE ARE BORN WITH GLUCOSE.  WE COULDN’T LIVE WITHOUT IT.

TEN FRUIT ITEMS ARE LISTED ON MY GOOD FOODS LIST. INTERESTING ENOUGH THAT SOME ARE EQUAL TO, OR MORE HELPFUL FOR OTHER HEALTH PROBLEMS.  EAT LOTS OF FRUITS AND SUGGEST THE SAME TO OTHERS.

ONE YOU CAN USE IS CHERRIES.  I AM NOW TELLING FRIENDS THAT HAVE ARTHRITIS TO EAT CHERRIES. JOSEPH PIZZORNO, A DOCTOR OF NATUROPATHIC MEDICINE ADVISES EATING RED CHERRIES A COUPLE OF TIMES A WEEK, TO HELP WITH ARTHRITIS.  SEVERAL OTHER DOCTORS RECOMMEND OTHER COLORED CHERRIES, AND YOU CAN BE SURE THEY ARE ALL VERY SPECIAL HEALTH AIDES. I TAKE THEM OFTEN. 

I OFTEN TAKE WALNUTS WITH MY MORNING MEAL. THEY ARE TASTY, AND THEY PROVIDE ME WITH THE SAME OMEGA 3’S  THAT DOCTORS WANT US TO GET BY EATING  FISH THREE TIMES A WEEK.  THE OMEGA 3’S  REDUCE THE RISK OF HEART DISEASE, AND HYPERTENSION.        

 I  LOOKED AT A FRUIT AND A NUT. THEN I LOOKED AT CARBS. WHOLE GRAINS ARE TURNING UP IN CANCER TREATMENTS, AND IN OTHER AILMENTS.  WHOLE GRAINS HAVE AN ARMY OF PHYTONUTRIENTS THAT ARE AS EFFECTIVE AS FRUITS.  IF YOU SEE THE MEDICAL TERM NUTRIENT YOU KNOW IT’S THE STUFF THAT’S GOOD FOR YOU.

ACCORDING TO MEDICAL RESEARCHERS AT THE UNIVERSITY OF MINNESOTA, EATING THREE DAILY SERVINGS OF WHOLE GRAINS CAN REDUCE THE RISK OF HEART DISEASE BY 25% TO 36%, STROKE BY 37%, AND TYPE 2 DIABETES BY 21% TO 27%.  WHOLE GRAINS INCLUDE OATS, WHOLE WHEAT, BROWN RICE, BULGER, AND BRAN. 

I DON’T EAT WHOLE GRAINS 3 TIMES A DAY.  I DO TAKE THEM ONCE A DAY, AND I AM HAPPY WITH REDUCING THE RISK ABOUT 8%.  I AM ACTIVELY ADDING OTHER ITEMS AND DO RECOGNIZE OUR HEART IS THE ENGINE THAT DRIVES THE VEHICLE.  MAYBE THE WHOLE GRAINS I TAKE AS SNACKS MAY GET ME TO 10%.  HOWEVER, AN 8-10% CONSISTENT IS VALUABLE. 

I DON’T BELIEVE THE DIABETES GAIN OF  21 TO 27%, UNLESS THE WHOLE GRAINS ARE REPLACING SOMETHING LIKE MASHED POTATOES.      

THE LAST FOOD THAT I WANT TO DISCUSS WITH YOU, IS BEANS.  EAT THEM, EVERY TYPE OF THEM.  THEY ARE ONE OF THE MOST UINDER-RATED NUTRITIONAL POWERHOUSES ON THE MARKET.  AMONG SEVERAL BENIFICARIES IS OUR COLON, LOWERING BLOOD PRESSURE, AND “BAD” LDL CHOLESTEROL.