Why our food is making us sick

heart disease

A big reason many of us are so sick is the purity of our food.

That is, most foods we eat these days are too pure.

A diet of sea salt or rock salt has many trace elements, but purified salt (pure Sodium Chloride) may contribute to high blood pressure and kidney failure.

Fats and sugars are also over-purified. High sucrose, glucose or fructose in pure form could explain the obesity and diabetic epidemic. Raw brown cane sugar and fructose from fruits and vegetables (coupled with trace elements, fibre, tannin and vitamins), would be much safer than all the junk-food that people now eat.

Children are especially vulnerable and on a pathway to obesity and ill health. Purified fructose and corn syrup — with the added attraction of being genetically modified — now abound in Coca-Cola, cereals and canned foods, all heavily advertised and directed towards children. Diet coke and diet Pepsi, with aspartame as the un-natural sweetener, have now been linked to weight gain because they sharpen our appetite and make us eat more because of the psychological catch of the word “diet” in the brand names.

Aspartame, by the way, was a by-product of an anti-cancer drug a few years ago, and now it is being linked to cancer itself.

Saturated fat and cholesterol have been panned by doctors ever since the 1950s. Now it seems that these aren’t the villains. To supply a person’s daily calorie count, saturated fat is the best option, from animal or vegetable sources. Butter, cheese and other dairy products are also good. We have been scared into using margarine, which dieticians hate because it has no nutritional value and tastes like sludge, and told to replace saturated fat with carbohydrates, and this is why diabetes is raging.

Aborigines in Australia never suffered from diabetes until they were paid with refined flour, sugar, tobacco and grog and now they have one of the highest rates of diabetes in the world.

We now use unsaturated fats, all refined and purified instead of unrefined fat from many sources. We have been brainwashed into only using extra-virgin olive oil — virgin olive oil, or just plain olive oil, doesn’t seem to exist.

In other words, we should exist as our ancestors did and eat a wide range of unrefined food from animals and vegetables with the proviso that too much is bad for you, and that too much of any particular food could also be bad for you.

Related Post:
Why the diet industry is a big fat rip-off

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About the author

Robert Gosstray is a retired pharmacist and the resident health writer for Midlifexpress. He is the author of The Pharmacist’s Secrets: Drugs, lies and money.


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