Real Health Talk lecture notes 6/03/12
It seems like everything out there to eat is bad for us
The cave man diet
“If you can pluck it or spear it, you can eat it”. Man’s body was not designed to eat grains except on rare occasions. Grain eaters (birds) gut’s are up to 20 times their body length. Meat eater guts are generally 2 times their body length. Humans are about 4-1/2 times their length. We are lot closer to meat-eaters length for digestion than grain eaters. Grains contain the most complex proteins humans eat.
Goats have 4 stomachs and 100 foot of intestinal tracts. Man’s gut is 23 foot long. Animal tissues are much easier to digest than plant tissues encased in tough polysaccharide walls. Technically, we should only eat medium rare to rare meats. We should only cook our meats to kill bacteria.
Most veggies are intended to be eaten fresh and raw for the live enzymes in the plants that help digest the plants. Cooking devitalizes the veggies and other plant foods. Conversely, some antioxidants are activated by cooking. This includes lycopene in tomatoes and beta-carotene in carrots and sweet potatoes. Researchers found that you actually multiply the antioxidant power of your carrots three times by cooking them – peels and all, and then puréeing them which releases cancer-fighting compounds from the carrots.
The potassium ring and other micronutrients are in the peel of the vegetables and tubers. All tubers are ultra-absorbent and suck up minerals and nutrients from the soil. Likewise, the absorb chemicals and especially arsenic from the soil. Always buy organic carrots for this reason.
Soak your beans, nuts and grains
Soak all beans, nuts and grains overnight to soften them up and activate enzymes that make them more digestible. You can always dehydrate the nuts again.
All Natural is All so-not-true
Approximately 2/3 of the products sold by Whole Foods Market (WFM) and their main distributor, United Natural Foods (UNFI) are not certified organic, but rather are conventional (chemical-intensive and GMO-tainted) foods and products disguised under the label of “natural.” Retail stores like WFM and distributors like UNFI have failed to educate their customers about the quality difference between natural and certified organic, conveniently glossing over the fact that nearly all of the processed “natural” foods and products they sell contain GMOs, or else come from a “natural” supply chain where animals are force-fed GMO grains in factory farms or Confined Animal Feeding Operations.
A Cornucopia Institute study found pesticides and GMOs in a variety of so-called “natural” cereals. The worst thing is that this false advertising ploy leads consumers to ignore nutrition labels. And also allowing the industry to hide the transgenetic facts from the consumer by calling them “trade secrets”.
GMO nightmare (worth the mention)
90% of the U.S. soybean crop is grown using genetically modified (GM) seeds sold by Monsanto. Published in Reproductive Toxicology, a new study explains that Bt toxin enters the body not only through eating GMOs, but also from eating meat, milk and eggs from animals whose feed contains GMOs. One study showed that the offspring of rats fed genetically modified soy had lower birth weights, higher infertility rates and a mortality rate 5 times greater than those fed a non-GMO diet. Another animal study suggests that genetically modified potatoes may cause cancer in rats, and additional research established a link between genetically modified peas and lung damage in mice. Various GMO feeding studies have found pre-cancerous cell growth, damaged immune systems, smaller brains, livers, and testicles, partial atrophy or increased density of the liver, odd shaped cell nuclei and other unexplained anomalies, false pregnancies and higher death rates.
Raw, unpasteurized, un-homogenized dairy
Drink it raw! Not only does pasteurization destroy the bad bacteria in milk, it also destroys the good bacteria. This process also destroys the vitamins A, D, B-6, and B-12. Pasteurization decimates the milk’s protein structure and natural enzymes. One of the enzymes destroyed is the digestive enzyme lactase which you need to digest milk in the first place.
The Weston A. Price Foundation crunched the 2011 government numbers to find that you’re actually 35,000 times more likely to get sick off anything other than raw milk. Pasteurized milk is also linked to an increased risk to developing prostate cancer.
Homogenization of milk reduces the size of fat particles by one-fourth. This prevents the cream from separating BUT the nasty enzyme xanthine oxidase can now move into the drinker’s bloodstream. Once there it attacks the artery walls and heart muscle leaving lesions which the body attempts to patch with cholesterol. This leads to scar tissue, calcified plaques, and build-up of cholesterol and fatty deposits.
Grass fed beef
Cows, goats and sheep were designed to eat grass, not grains. Fresh, organic grass makes for healthy cows. When the human eats the healthy cow, the nutrition and wholeness passes to the human. Grass fed beef has essential amino acids in much higher amounts than grains. One of these is tyrosine, used to make thyroid hormone.
Organic eggs are often more expensive, but they are worth the extra cost. Free range, organic eggs are higher in omega-3 fatty acids, free of antibiotic residues, and contain no arsenic (which is added to factory-farmed chicken-feed to prevent infections and spur growth). A 2000 study published in the Journal of Agriculture and Food Chemistry found that antibiotics used in chicken feed can linger in a chicken’s eggs for up to seven days. While eating egg yolks is a great idea for a number of reasons, it will not increase your cholesterol level.
When to eat
When to eat is just as important as what we eat. Eat like a king for breakfast (cortisol should be high in the a.m.), prince for lunch (cortisol slowly tapering down) and a pauper for supper (cortisol fading fast and melatonin rising). Eating backwards from this causes our cortisol to go up-side down–wide-awake night owls and sleepy sloths in the morning. Cortisol crunch: Ever get lost in a crisis? Crunch time and you can’t seem to think straight? This is because of too much cortisol in the brain. The brain cannot properly make and store new thoughts and memories when it is overwhelmed by cortisol.
Gaining weight on your diet? Cutting back the calories sends a signal to your body that you’re under attack. Famine time! Low-cal meals and frozen diet dinners kick the stress hormone cortisol into overdrive. The study published in Psychosomatic Medicine found that you’ll get a stress boost just by going on a low-calorie diet. Cortisol… tells the body to retain weight, so as you eat less, you can actually gain more.
Chronic elevation in cortisol is extremely detrimental to your health. It has been linked to, but not limited to, adrenal fatigue, hormonal imbalances, heart disease, excessive blood sugar levels, elevated cholesterol, excess body fat, particularly around the midsection, and depressed sex hormone levels, which kills the sex drive in both men and women. It also breaks down muscle tissue, which can really put a hold on your results in the gym and pretty much anything else you can think of that stress can create in the human body.
How to cook our food
One thing we should all avoid is cooking at higher temperatures. The higher the temperatures, the more we devastate the nutrients in the food and compromise the integrity and safety of the cookware. Heterocyclic amines (HCAs), are compounds created in meats and other foods cooked at high temperatures that can boost the risk of pancreatic cancer by 60% and increase the risk of stomach, colon and breast cancers.
Authored by Cancer Nutritionist Craig Stellpflug NDC, CNC, Dayspring Cancer Clinic Scottsdale, AZ
Copyright 2007 Craig Stellpflug© Permission is hereby granted to copy and distribute this article but only in its entirety