Eat Better. On YOUR Terms.

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Eat Better. On YOUR Terms.

Eat Better.
Eat Better.

Eat better. No doubt that can make a difference in your overall health. Like you haven’t heard that before!? Well, that’s because it is true. But you needn’t go to overt extremes. There are “forces” out there convincing us everything is bad – bad, bad, bad food! It’s just not so. No food is bad food. It’s what has been done to our food that can be bad.

But you won’t hear government nannies or food industry professionals explain that to you.

For example, many don’t realize that the rise in lactose intolerance is from the pasteurization of milk. The very thing we’re told makes it “better for us”. From FiascoFarm:

Pasteurization destroys enzymes, diminishes vitamin content, denatures fragile milk proteins, alters vitamin B12, and vitamin B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, increased tooth decay, colic in infants, growth problems in children, osteoporosis, arthritis, heart disease and cancer.

That’s some pretty heavy information – and that’s just the beginning. After you’re done here, visit their page if you’d like to learn more stunning facts on milk and what’s been done to it that harms us.

And how about sugar? Government regulations insist that white sugar must have all the vitamins and minerals removed so that it can be labeled sucrose. These nutrients and fiber waste products are the substances that help your body digest sugar without massive blood sugar fluctuations.

Instead of things like this being spread throughout the news outlets, all we hear is how we eat too many fatty foods.  We eat too much animal protein, too much sugar and too many packaged, prepared, or fast foods. Pure cane sugar is nature’s food. Eggs are natures food. Butter is natures food – margarine, man made and once touted as “better for us” turns out to be a main culprit of deadly trans fat.

Are you beginning to see where the real fat fight is? It didn’t start with us.

A study by the United States Environmental Protection Agency (EPA) identified more than 55 pesticides that can leave cancer causing residues in food. According to the Natural Resource Defense Council, the use of pesticides has risen more than tenfold since the 1940s. Pesticides are not water-soluble. This means that cannot just be “washed off”.

In your body, pesticides like to attach to fat cells, starting a dangerous process. There are some experts that believe this is a large part of the reason cigarettes became a target for cancer of just about everything. In other words, a very corrupt cover up. Is it true? Honestly, no one knows for sure, but it’s worth consideration. Another punch in the fat fight.

The point here is, stop getting down about how and what you eat. Now granted, too much of any of those above mentioned foods aren’t good for anyone. Too much of ANYTHING isn’t good for anyone. However, sticking to foods in their most natural state is not harmful, it’s healthful.

Our bodies were not designed to handle all the artificial chemicals used by the food-processing industry such as artificial colors, flavors, flavor enhancers, bleach, texture agents, conditioners, ripening gases, waxes, firming agents, nutrient enrichment, preservatives, heavy metals, and other chemicals.

Try to avoid pre-packaged meals cranked out in factories and heavily processed foods. When you purchase frozen fruit and vegetables, check the ingredients to make sure your getting mainly the vegetable or fruit. Don’t use margarine in place of butter.

In summary, eat better yes, but on your terms. Mother nature keeps it simple. Follow her lead.

Author: Jeni

Certified by the Professional School of Fitness and Nutrition in March, 1995; honored for exemplary grades. Practicing fitness and nutrition for over 20 years. Featured in the Feb. 1994 issue of "Shape" magazine. Featured in Collage in the spring issue of 1995 Low fat recipe's published in Taste of Home, Quick Cooking, and the Milwaukee Journal-Sentinel, among others. September, 2001: Featured in "Winning The War on Cholesterol" By Rodale Publishing

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