Foods, Health and Disease, Uncategorized

HWA- FOODS TO AVOID FOR HEALING CHRONIC ILLNESS

images (10)FOODS TO AVOID FOR HEALING CHRONIC ILLNESS

 

“If you’re concerned about your health—if you have any sensitivities or conditions, if you’ve struggled with illness, or if you’re just concerned about prevention—then it’s critical to avoid as many triggers and instigators as possible, and this includes certain foods and ingredients. Your body needs every possible level of support so it can heal and then maintain optimal health.

By now, we’ve all heard of preservatives and artificial flavors—we know to avoid those, for very good reason. There are other problematic ingredients, though, which you should know to avoid. These ingredients can feed existing viral, bacterial, and fungal conditions, which can lead to inflammation—and can also wreak havoc with your digestive system, weaken and confuse your immune system, strain your glands and organs, hinder cells anywhere in your body, disrupt or destroy your brain’s neurons and neurotransmitters, make you anxious and/or depressed, set you up for strokes or heart attacks, and more. Health professionals are unlikely to warn you about most of these foods and additives, because it’s not common knowledge that they can substantially worsen already-existing illnesses, nor that they can trigger new health conditions. You deserve to have full knowledge of what you consume, and what effects it all has on your body.

Corn

Corn used to be one of the fundamental sources of nourishment on earth. Unfortunately, the technology of genetically modified organisms (GMO) has destroyed it as a viable food. Corn products and byproducts create substantial inflammation. It’s a food that can feed viruses, bacteria, mold, and fungus. Even if you see corn advertised as being non-GMO, the chances are high that it can still trigger any kind of health condition—and that it may still be GMO.

Try to avoid all corn and all products that have corn as an ingredient. These include foods such as corn chips, taco shells, popcorn, corn cereal, and anything that clearly incorporates corn syrup or corn oil. They also include less obvious products, such as soda, gum, high-fructose corn syrup (HFCS), toothpaste, gluten-free foods that use corn in place of wheat, and herbal tinctures that employ alcohol as a preservative. (It’s most likely corn grain alcohol. Buy the alcohol free versions of tinctures instead.) Try to read ingredient labels carefully and do the best you can. Staying away from corn products and byproducts can be a lot of work. For a treat in the summertime, it’s okay to enjoy a fresh, organic corn on the cob. For the sake of your health, it’s worth the effort of cutting out corn the rest of the time.

Soy

Soy has suffered a similar GMO fate as corn. Soy used to be a healthy food. However, you can now assume that any soy product you encounter could have some GMO contamination or contain added MSG. Be cautious when eating soybeans, edamame, miso, soymilk, soy nuts, soy sauce, textured vegetable protein (TVP), soy protein powder, artificial meat products made from soy, and much more. Try to stay away from soy the best you can. If you really enjoy soy and feel deprived without it, stick to the safest options: plain, organic tofu or tempeh, or the highest-quality nama shoyu.

Canola Oil

Canola oil is mostly GMO at this point in time. And regardless, canola oil creates a great deal of inflammation. It’s especially damaging to your digestive system, potentially scarring the linings of both your small and large intestines, and is a major cause of irritable bowel syndrome. Canola oil can feed viruses, bacteria, fungus, and mold. Beyond that, canola oil has an effect similar to battery acid on the inside of your arteries, creating significant vascular damage.

Canola oil is used in many restaurants and in thousands of products, often as a low-cost alternative to olive oil. Even reputable health food chains and restaurants use canola oil to keep prices down, sometimes advertising canola as a health food. Unfortunately, if canola oil is even a tiny part of an otherwise perfectly healthy dish of organic and all-natural ingredients, you should probably avoid that dish because of how destructive canola oil is. If you’re dealing with a mystery illness or a health condition, try to avoid canola oil at all costs.

Processed Beet Sugar

So far, GMO beets are mostly reserved for making processed beet sugar. You should therefore avoid products that contain processed beet sugar, which feeds cancers, viruses, and bacteria. This is different from grating fresh, organic beets over your salad, or juicing fresh beets. If you stick to organic, most whole beets that you buy in the produce section at your local natural market or at the farmers’ market are safe to consume.

Eggs

Humans have eaten eggs for thousands of years. They were once an amazing survival food for us to eat in areas of the planet where there were no other food options at certain times of year. That changed with the turn of the 20th century, though—when the autoimmune, viral, bacterial, and cancer epidemics began.

The average person eats over 350 eggs a year. That includes whole eggs and also all the foods with hidden egg ingredients. If you’re struggling with any illness, such as Lyme disease, lupus, chronic fatigue syndrome, migraines, or fibromyalgia, avoiding eggs can give your body the support it needs to get better. The biggest issue with eggs is that they’re a prime food for cancer and other cysts, fibroids, tumors, and nodules. Women with polycystic ovary syndrome (PCOS), breast cancer, or other cysts and tumors should avoid eggs altogether. Also, if you’re trying to prevent cancer, fight an existing cancer, or avoid a cancer relapse, steer clear.

Removing eggs from your diet completely will give you a powerful fighting chance to reverse disease and heal. Eggs also cause inflammation and allergies; feed viruses, bacteria, yeast, mold, Candida and other fungus; and trigger edema in the lymphatic system. People who are diagnosed with Candida or mycotoxins are often told that eggs are a good, safe protein that will starve the Candida and mycotoxins. Nothing could be further from the truth. I know how popular eggs are. There’s a growing trend that promotes them as a major health food. Plus they’re delicious and fun to eat. If eggs were good for us in the current day and age, though, I’d be promoting them as such.

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Dairy

Milk, cheese, butter, cream, yogurt, and other such products contain a substantial amount of fat, which is a strain for your digestive system—and especially your liver—to process. Dairy contains lactose, and the combination of fat and sugar has negative effects on health, especially if you’re diabetic. Further, dairy fat in your bloodstream helps to breed viruses and bacteria. Dairy is also mucus producing, and a major cause of inflammation and allergies. Those are the issues that have always held true for dairy, even when it’s organic and free-range. And now, conventional, mainstream practice has made a problematic food into a toxic one by creating farm industry pressure to give hormones, antibiotics, GMO corn and soy, and gluten to cows, goats, and sheep. If you want a smooth healing process, it’s best not to eat dairy at all.

Pork

Avoid all forms of pork, including ham, bacon, processed pork products, lard, and so on. It’s difficult to heal any chronic illness while consuming any kind of pig product, due to these foods’ high fat content.

Farmed Fish

Farmed fish are often raised in small, enclosed spaces. This breeds algae, parasites, and other diseases—so the breeders often give the fish antibiotics and treat the water with toxic chemicals. This makes consuming farmed fish risky. The safest fish you can eat are wild ones, such as salmon, halibut, and haddock. No matter what type you select, beware of mercury— especially with larger fish such as swordfish and tuna.

Gluten

Gluten is a protein found in many grains. The forms of gluten to which people are especially sensitive are in wheat, barley, rye, and spelt (a type of wheat). (When it comes to oats, be aware that growing and processing sometimes cross-contaminates them with grains that contain gluten. Oats can be a very good food for people who are less sensitive, though. Look for those that are labeled gluten-free.) Grains that contain gluten also contain multiple allergens and proteins that can trigger any condition. They create disruption and inflammation, especially in your intestinal tract and bowels. They also confuse your immune system—which is your primary defense against disease— and often trigger celiac disease, Crohn’s, and colitis. Eating these grains makes it very difficult for your body to heal. If you’d like to recover from your illness as quickly as possible, minimize grains of any kind.

MSG

Monosodium glutamate (MSG) is a food additive that’s used in tens of thousands of products and restaurant dishes. MSG is a salt that occurs naturally in glutamic acid (a non-essential amino acid). But there’s nothing natural about the extreme damage it can do to you. MSG typically builds up in your brain, going deep into your brain tissue. It can then cause inflammation and swelling, kill thousands of your brain cells, disrupt electrical impulses, weaken neurotransmitters, burn out neurons, make you feel confused and anxious, and even lead to micro-strokes. It also weakens and injures your central nervous system. MSG is especially harmful if you have an illness that involves your brain or central nervous system. However, there are no circumstances under which it’s good for you. As a result, this is an additive you should always avoid. Because MSG is included in countless products, it’s essential to read food labels carefully. It’s also important to know what to look for. MSG is often “hidden” on labels because of its deservedly bad reputation. The following terms usually mean that MSG is an ingredient: glutamate, hydrolyzed, autolyzed, protease, carrageenan, maltodextrin, sodium caseinate, balsamic vinegar, barley malt, malt extract, yeast extract, brewer’s yeast, corn starch, wheat starch, modified food starch, gelatin, textured protein, whey protein, soy protein, soy sauce, broth, bouillon, stock, and seasoning.

Natural Flavors

Any ingredient with a name like natural flavoring is hidden MSG. Natural cherry flavor, natural orange flavor, natural lemon flavor, natural fruit flavor…they’re not just fruit extracts, and they’re not your friends. The same goes for smoke flavor, turkey flavor, beef flavor, natural peppermint flavor, natural maple flavor, natural chocolate flavor, Medical natural vanilla flavor, and all their “natural” and “flavor”-ful cousins. (Although pure vanilla extract is safe to use.) Each type of natural flavor potentially contains multiple biohazards and chemical compounds. Natural flavoring has slipped under the radar and been allowed into thousands of health food store products that are advertised as good, safe, and healthy for you and your children. Moms, take heed. Natural flavors are one of the newest and stealthiest now-you-see-it-now-you-don’t tricks for hiding MSG. Take care reading labels so you and your family can avoid this hidden ingredient.

Artificial Flavors

Artificial flavors can represent any of thousands of chemicals that were birthed in a lab. Don’t take risks by consuming them. As much as possible, the best you can, stay away from chemical additives.

Artificial Sweeteners

Most artificial sweeteners act as neurotoxins because they contain aspartame. This can disrupt your neurons and your central nervous system. Long-term, artificial sweeteners can cause neurological breakdowns and strokes in your brain. If you crave sweets, eat as much fruit as you like. Fruit fights disease and has powerful healing properties.

Citric Acid

Compared to the other additives in this chapter, citric acid isn’t so bad. That said, it’s very irritating to the linings of the stomach and the intestinal tract, so it can create a lot of inflammation and discomfort if you’re sensitive to it. Citric acid (the additive) is not the same thing as naturally occurring acid in citrus. Try not to confuse the two. Citrus itself is a healing food. The isolated ingredient citric acid, however, is often corn derived. Especially if you’re experiencing any kind of stomach pain, keep an eye out for citric acid on ingredient labels and consider skipping foods that include it.”

 

We are in this Together!

-People Start to Heal The Moment They Are Heard-

Health and Wellness Associates

EHS Telehealth

 

 

REVIEWED BY DR PATRICIA CARROTHERS

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Diets and Weight Loss, Foods, Lifestyle

To Avoid Cancer Keep Your Intake Below 5%

smoothies

Elevated Sugar Intake Linked to Significantly Raised Risk of Obesity, Diabetes, and Heart Disease

According to a study published in 2013, nearly one in five US deaths is now associated with obesity. Obesity is indeed a marker for chronic and potentially deadly disease, but the underlying problem that links obesity to so many other serious health issues—including heart disease—is metabolic dysfunction.

Mounting evidence clearly shows that added sugars, and processed fructose in particular, is a primary driver of metabolic dysfunction.

Refined fructose is actually broken down very much like alcohol, damaging your liver and causing mitochondrial and metabolic dysfunction in the same way as ethanol and other toxins.

It also causes more severe metabolic dysfunction because it’s more readily metabolized into fat than any other sugar. The fact that refined fructose is far more harmful to your health than other sugars was recently highlighted in a meta-review published in the Mayo Clinic Proceedings.1

The average American consumes one-third of a pound of sugar per day, half of which is processed fructose. Other statistics found in Dr. Richard Johnson’s book, The Sugar Fix,2 suggest about 50 percent of Americans consume as much as half a pound, more than 225 grams, per day!

The majority of all this sugar is hidden in processed foods and beverages, so to address obesity and related health issues like diabetes and heart disease, ridding your diet of processed fare is key for success.

WHO Urges Slashing Sugar Consumption to Protect Health

To lower your risk of obesity and tooth decay, the World Health Organization (WHO) recommends dramatically reducing your sugar consumption, limiting added sugar to 10 percent of daily calories or less.3 This equates to about 12 teaspoons or 50 grams of sugar for most adults.

To prevent chronic disease such as diabetes, heart disease, and cancer, the organization suggests limiting your sugar consumption to a maximum of five percent of your daily calories.

The latter five percent limit is right in line with my own standard recommendation for healthy people, which calls for keeping your total fructose consumption below 25 grams per day, or about five teaspoons.

However, if you already have signs of insulin resistance, such as hypertension, obesity, or heart disease, I believe you’d be wise to limit your total fructose consumption even further—down to 15 grams or less until your weight and other health conditions have normalized.

Three recent studies that have linked excessive sugar consumption to chronic disease include the following:

According to the meta-review4 mentioned earlier, the preponderance of research clearly shows that once you reach 18 percent of your daily calories from added sugar, there’s a two-fold increase in metabolic harm that promotes prediabetes and diabetes

Most recently, a study published in the Journal of the American Medical Association (JAMA)5 concluded that “most US adults consume more added sugar than is recommended for a healthy diet,” and that there’s “a significant relationship between added sugar consumption and increased risk for cardiovascular disease mortality.”

The 15-year long study, which included data for 31,000 Americans, found that those who consumed 25 percent or more of their daily calories as sugar were more than twice as likely to die from heart disease as those who got less than 10 percent of their calories from sugar.

On the whole, the odds of dying from heart disease rose in tandem with the percentage of added sugar in the diet regardless of the age, sex, physical activity level, and body-mass index.

A 2014 study6 came to very similar results. Here, those who consumed the most sugar — about 25 percent of their daily calories — were twice as likely to die from heart disease as those who limited their sugar intake to seven percent of their total calories.

Fried Foods Also Linked to Increased Risk for Heart Disease

Added sugar isn’t the only disease-promoting factor in your diet though. Harmful fat found in fried foods is another important one.

Preliminary research7 findings presented at a recent American Heart Association meeting linked fried food consumption with an increased risk for heart failure. Data on more than 15,300 male doctors participating in the Physicians’ Health Study was collected and analyzed. The average follow-up period was 10 years.

Those who reported eating fried food up to three times per week had an average of 18 percent increased risk of developing heart failure

Eating fried food four to six times a week was associated with a 25 percent increased risk, and

Eating fried foods seven times per week or more was associated with a 68 percent greater risk for heart failure

According to lead researcher Dr. Luc Djousse, associate professor of medicine at Harvard Medical School:

“This study suggests that it might be wise to reduce the frequency and quantity of fried foods consumed weekly in order to prevent heart failure and other chronic conditions.”

Why Fried Foods Promote Heart Disease

These kinds of findings are not all that surprising. Dr. Fred Kummerow, author of Cholesterol Is Not the Culprit, was the first researcher to discover that consumption of trans fat—but not saturated fat—led to clogged arteries. He published the first article on this association in 1957.

Some of his most recent research8 shows that there are two types of fats in our diet responsible for the formation of heart disease:

Trans fat found in partially hydrogenated oil. Structurally, trans fats are synthetic fatty acids. Fourteen of them are produced during the hydrogenation process. (They are not present in either animal or vegetable fats.)

Trans fats prevent the synthesis of prostacyclin,9 which is necessary to keep your blood flowing. When your arteries cannot produce prostacyclin, blood clots form, and you may succumb to sudden death.

Mounting research suggests there is NO safe limit for trans fat. This makes it an even greater concern than sugar, which your body can safely handle in small doses. Trans fat also increases insulin resistance.

Oxidized cholesterol, formed when polyunsaturated vegetable oils (such as soybean, corn, and sunflower oils) are heated. A primary source is fried foods. This oxidized cholesterol (not dietary cholesterol in and of itself) causes increased thromboxane formation—a factor that clots your blood.  As noted by Dr. Kummerow in a previous New York Times interview:10

“The problem is not LDL, the ‘bad cholesterol’ widely considered to be the major cause of heart disease. What matters is whether the cholesterol and fat residing in those LDL particles have been oxidized… “ Cholesterol has nothing to do with heart disease, except if it’s oxidized”…

[T]he high temperatures used in commercial frying cause inherently unstable polyunsaturated oils to oxidize, and that these oxidized fatty acids become a destructive part of LDL particles. Even when not oxidized by frying, soybean and corn oils can oxidize inside the body.” [Emphasis mine]

Heart-Healthy Basics

Two diet modifications that are foundational for successful weight management and disease-prevention are a) limiting your processed food consumption, and b) increasing the amount of healthy fat and fresh whole foods in your diet.

Avoiding processed foods will automatically reduce your added sugar consumption and your exposure to harmful fats, which again include both trans fats and oxidized cholesterol. Grains, including whole grains, are also best avoided if you’re insulin/leptin resistant, have diabetes, high blood pressure, heart disease, or are overweight, as grains and other sugar-forming starchy carbohydrates lead to adverse insulin reactions.

Remember, just like fructose, trans fats interfere with your insulin receptors, thereby increasing your risk for diabetes11 and related health problems. Healthy saturated fats do not do this. For optimal health, most people may actually need upwards of 50-85 percent of their daily calories in the form of healthy fats; good sources of which include coconut and coconut oil, avocados, butter, animal fats, and raw nuts.

Tree Nuts Are a Healthy Addition to Your Diet

A number of studies have confirmed that tree nuts can help prevent chronic disease, including metabolic syndrome, type 2 diabetes, and heart disease. The fat content of nuts—along with naturally-occurring antioxidants—may have a great deal to do with this. For example, one large-scale, 30-year long Harvard study12 found that people who ate a small handful of nuts at least seven times per week were 20 percent less likely to die for any reason, compared to those who largely avoided nuts. They were also leaner than their nut-eschewing counterparts.

Another study13 published in the Annals of Internal Medicine found that middle-aged women who followed a Mediterranean-style diet rich in nuts and vegetables were approximately 40 percent more likely to survive into later decades without developing some form of chronic disease. All nuts are not necessarily created equal however, and tree nuts are, from a nutritional stand point, far preferable to peanuts, which is technically a legume.

My main objections to peanuts are that they tend to distort your omega 3 to omega 6 ratio as they are relatively high in omega 6; they’re also frequently contaminated with a carcinogenic mold called aflatoxin and, perhaps surprisingly, peanuts tend to be heavily sprayed with pesticides. Most nuts’ nutritional makeup  closely resemble what I consider to be an ideal ratio of the basic building blocks—fat making up the greatest amount of your daily calories, followed by a moderate amount of high quality protein and a low amount of non-vegetable carbs.

My favorite nuts are raw organic macadamia and pecans, as they provide the highest amount of healthy fat while being on the lower end in terms of carbs and protein. The main fatty acid in macadamia nuts is the monounsaturated fat oleic acid (about 60 percent). This is about the level found in olives, which are also well known for their health benefits. Macadamia nuts also contain high amounts of vitamin B1, magnesium, and manganese.

Pecans contain more than 19 vitamins and minerals, and research has shown they may help lower LDL cholesterol and promote healthy arteries. In the Harvard study,14 those who ate a one-ounce serving seven times or more per week appeared to benefit the most. One ounce of nuts equates to just over 28 grams, or about a small handful. The following list shows the nutrition facts15  in grams per one ounce for your most common tree nuts:

Tree Nut

Numbers are grams per ounce Fat       Protein Carbohydrates

Macadamias    22        2          4

Pecans 20        3          4

Pine nuts          20        4          4

Brazil nuts       19        4          3

Walnuts           18        4          4

Hazelnuts         17        3          5

Cashews          13        4          9

Almonds          14        6          6

Pistachios        13        6          8

Obesity, Diabetes, and Heart Disease Are All Preventable

Nearly one in five US deaths is associated with obesity, and one in every three deaths is attributed to cardiovascular disease, which includes heart attacks and stroke. According to a 2013 report16 from the US Center for Disease Control and Prevention (CDC), of the 800,000 cardiovascular disease deaths occurring in the US each year, a quarter of them —or about 200,000—could be prevented through simple lifestyle changes. Personally, I believe the rate of prevention could be far higher than that—especially if great attention was paid to sugar consumption. According to statistics found in the Credit Suisse Research Institute’s 2013 study17 Sugar Consumption at a Crossroads, up to 40 percent of US healthcare expenditures are for diseases directly related to the overconsumption of sugar.

We actually spend more than a trillion dollars each year fighting the damaging health effects of sugar!  To protect your health, please consider restricting your fructose consumption to 25 grams per day or less. If you’re overweight or have a disease such as cancer, diabetes, or heart disease (or are at high risk for them) then you’re probably better off further reducing your fructose intake to 15 grams per day or less (and this includes all sources—HFCS, sugar, honey, agave, fruit, fruit juice, maple syrup, etc.)

Doing this will help you normalize your insulin- and leptin levels, thereby reducing your risk of not only diabetes and heart disease, but also a long list of other chronic health problems. Key to success when cutting out added sugar is to replace the lost calories (energy) with high-quality healthy fat, which includes avocados; butter made from raw grass-fed organic milk; raw dairy; organic pastured egg yolks; coconuts and coconut oil; unheated organic nut oils; raw nuts and seeds; and grass-fed and finished meats. For even more heart-healthy lifestyle tips, please see my dedicated heart disease page.

Health and Wellness Associates

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