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Sixteen most wanted Public Enemies (of Health) Some enemies of health are well known like alcohol, tobacco and drugs. So they are known devils, not as dangerous as the unknown devils and insidious enemies to our health. These are more dangerous since we do not know and recognize them as enemies, everybody is consuming them and hence we think its OK.. This page is meant to be a whistle blowers on these enemies of health.. 12. MSG Ajinomoto is a common flavouring used in almost all chinese food. Originally this was made from a natural seaweed, but currently a chemical substitute Monosodium Glutamate or MSG is universally used instead. This has very serious health issues read A less technical version is at http://www.afpafitness.com/MSG97.HTM What to do: Do not use MSG in home cooking. If eating Chinese food out, make sure the restaurant does not use MSG or specifically ask them not to add it in the food you have ordered. 13. Processed Food Processing food removes vital nutrients and adds loads of chemicals in the name of preservatives, flavourings, colourings, anti-oxidants , not to forget the salt and sugar and what not. Check out Processed food page for details. 14. Cooked food. Everyone eats cooked food, so how can it be an enemy of health? A little bit of cooked food in your diet is OK. 10to 15% is ideal, upto 30% is good, and even upto 50% is OK. But the important thing is that the other 50% should be RAW. There are some raw food fanatics around who say "100% raw or nothing". I am not a subscriber to this view. I believe some cooked food is OK, but definitely a significant portion of your diet should be raw for optimum health. Why? That's because cooking is a process destructive of nutrition. Heat kills and destroys. If you put a piece of bread into a toaster, initially the bread has some food value. As it gets heated, its food value decreases, until finally when it becomes burnt and black ash, its food value is zero. It is a gradual decline the more you cook the more you lose. What happens to food when it is cooked? - Proteins coagulate (and become difficult for the body to handle) - High temperatures denature protein molecular structure, leading to deficiency of some essential amino acids, - Carbohydrates caramelize, - Overly heated fats generate numerous carcinogens including acrolein, nitrosamines, hydrocarbons, and benzopyrene (one of the most potent cancer-causing agents known), - Natural fibers break down, cellulose is completely changed from its natural condition: it loses its ability to sweep the alimentary canal clean, -30% to 50% of vitamins and minerals are destroyed, -100% of enzymes are damaged, -The body's enzyme potential is depleted which drains energy needed to maintain and repair tissue and organ systems, thereby shortening our life span, - Pesticides are restructured into even more toxic compounds, - Valuable oxygen is lost, - Free radicals are produced, - Cooked food pathogens enervate the immune system, -Heat degenerates nucleic acids and chlorophyll, -Cooking causes inorganic mineral elements to enter the blood and circulate through the system, which settle in the arteries and veins, causing arteries to lose their pliability, - The body prematurely ages as this inorganic matter is deposited in various joints or accumulates within internal organs, including the heart valves. There is also a theory that raw food has living enzymes in it =necesarry for life processes including digestion. Heat in cooking kills these enzymes and makes the food "dead food" which is a burden on the body. Click here for details It's quite difficult to believe that what everyone is doing to their food is harmful to their health. Again, I am not suggesting eating a 100% raw diet, but one that is substantially raw - say 50%, 66%, 80-85% -- whatever you can manage. TO help you convince youirself to go this far, here is a lot of useful information. Our own Raw food page Good debate on raw vs. cooked food Different types of cooking and their effects on food -- Good information but ignore their recommendation on microwaved food. Check our page on microwave cooking for details. 15. GM Food Check out our page on Genetically modified food for details 16. Irradiated food Check out our page on Irradiated food for details. |
RESOURCES Articles and Links Click to meet professionally qualified Natural Hygienist Doctors Not-for-profit organisations spreading the word of natural hygiene. Formal courses where you can learn more about Natural Hygiene A link to our Products and Services section |
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RESOURCES Articles and Links Click to meet professionally qualified Natural Hygienist Doctors Not-for-profit organisations spreading the word of natural hygiene. Formal courses where you can learn more about Natural Hygiene A link to our Products and Services section |
Sixteen most wanted Public Enemies (of Health) Some enemies of health are well known like alcohol, tobacco and drugs. So they are known devils, not as dangerous as the unknown devils and insidious enemies to our health. These are more dangerous since we do not know and recognize them as enemies, everybody is consuming them and hence we think its OK.. This page is meant to be a whistle blowers on these enemies of health.. 12. MSG Ajinomoto is a common flavouring used in almost all chinese food. Originally this was made from a natural seaweed, but currently a chemical substitute Monosodium Glutamate or MSG is universally used instead. This has very serious health issues read A less technical version is at http://www.afpafitness.com/MSG97.HTM What to do: Do not use MSG in home cooking. If eating Chinese food out, make sure the restaurant does not use MSG or specifically ask them not to add it in the food you have ordered. 13. Processed Food Processing food removes vital nutrients and adds loads of chemicals in the name of preservatives, flavourings, colourings, anti-oxidants , not to forget the salt and sugar and what not. Check out Processed food page for details. 14. Cooked food. Everyone eats cooked food, so how can it be an enemy of health? A little bit of cooked food in your diet is OK. 10to 15% is ideal, upto 30% is good, and even upto 50% is OK. But the important thing is that the other 50% should be RAW. There are some raw food fanatics around who say "100% raw or nothing". I am not a subscriber to this view. I believe some cooked food is OK, but definitely a significant portion of your diet should be raw for optimum health. Why? That's because cooking is a process destructive of nutrition. Heat kills and destroys. If you put a piece of bread into a toaster, initially the bread has some food value. As it gets heated, its food value decreases, until finally when it becomes burnt and black ash, its food value is zero. It is a gradual decline the more you cook the more you lose. What happens to food when it is cooked? - Proteins coagulate (and become difficult for the body to handle) - High temperatures denature protein molecular structure, leading to deficiency of some essential amino acids, - Carbohydrates caramelize, - Overly heated fats generate numerous carcinogens including acrolein, nitrosamines, hydrocarbons, and benzopyrene (one of the most potent cancer-causing agents known), - Natural fibers break down, cellulose is completely changed from its natural condition: it loses its ability to sweep the alimentary canal clean, -30% to 50% of vitamins and minerals are destroyed, -100% of enzymes are damaged, -The body's enzyme potential is depleted which drains energy needed to maintain and repair tissue and organ systems, thereby shortening our life span, - Pesticides are restructured into even more toxic compounds, - Valuable oxygen is lost, - Free radicals are produced, - Cooked food pathogens enervate the immune system, -Heat degenerates nucleic acids and chlorophyll, -Cooking causes inorganic mineral elements to enter the blood and circulate through the system, which settle in the arteries and veins, causing arteries to lose their pliability, - The body prematurely ages as this inorganic matter is deposited in various joints or accumulates within internal organs, including the heart valves. There is also a theory that raw food has living enzymes in it =necesarry for life processes including digestion. Heat in cooking kills these enzymes and makes the food "dead food" which is a burden on the body. Click here for details It's quite difficult to believe that what everyone is doing to their food is harmful to their health. Again, I am not suggesting eating a 100% raw diet, but one that is substantially raw - say 50%, 66%, 80-85% -- whatever you can manage. TO help you convince youirself to go this far, here is a lot of useful information. Our own Raw food page Good debate on raw vs. cooked food Different types of cooking and their effects on food -- Good information but ignore their recommendation on microwaved food. Check our page on microwave cooking for details. 15. GM Food Check out our page on Genetically modified food for details 16. Irradiated food Check out our page on Irradiated food for details. |
Traduzca /Traduire Übersetzen Sie / Tradurre/Traduza About Chrysalis Yog Forthcoming events Click to register for our FREE email newsletter Email us at Chrysalis Yog Click here for online email consulting |
