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12 Foods You Shouldn't Eat and Why

May 1, 2017

 "I am an unruffled, proud and outspoken pioneer of wholistic naturopathic medicine."

— Dr. Peter J. Glidden, BS, ND

 

 Following the latest scientific research of Dr. Wallach BS, DVM, ND, Dr. Las, Ma Lan MD, MS, LAc and Dr. Gerhard N. Schrauzer PhD, MS, FACN, CNS in their last book on epigenetics published in 2014 prove the importance of nutrition and supplementation in prevention of cancer development.

      The effect of toxins consumed, inhaled and absorbed through the body

and their influence on mutation of healthy genes into the cancerous cells.

 

We need 90 essential nutrients in order to keep homoeostasis in a human body and lack of them brings unnecessary burden on the proper function of our organs. Low grade, long time inflammation caused by constant presence of toxins from food, cosmetics and free radicals weakens the immune system that is so important in fighting all sorts of diseases, including cancer.

Proper nutrition and detoxification is in my opinion the key factor in maintaining the healthy body and mind. There are a few groups of food and products worth considering eliminating from our daily life.

 

According to Naturopathic Doctor Peter Glidden, this is a list of 12 foods we shouldn't be eating and why.

  • Wheat, barley, rye, oats contain gluten. Gluten molecule is protein made of amino acids chained together. Stomach has to break amino acids inside the gluten protein for the body to be absorb it. Chemical bonds of amino acids in gluten are very difficult to break and for the stomach to digest. The gluten protein becomes undigested because of long chains of intact and connected amino acids that is impossible for small intestines to absorb the undigested substance. The tissue in the intestinal truck that is responsible for absorbing nutrients becomes damaged. The more extensive damage the less absorption of nutrients in the blood stream. (Celiac Disease, IBS) Chronic diseases are directly linked to nutrients deficiency.

 

  • Oil in the bottle oxidises easily because of the oxygen in the air gap between the top of the bottle and a surface of the oil. When the oxidised substance is introduced to the body it creates an inflammation. Low level of low grade constant inflammation contributes to injuries. (salad dressings: vinegar, salt, pepper, lemon juice or oil free salad dressings from a health food stores)

 

  • Fried food is an example of accelerated oxidization. Oil heated up in the pan creates a molecule called acrylamide that is carcinogenic. (cook in butter, lard, rendered animal fat)

 

  • Red meat well done cooking of the red meat through releases heterocyclic amine that causes an inflammation and cancer. Eating rare or medium –rare cooked meat releases less of that amine. When cooking on grill, use aluminium foil to wrap the meat in; grill marks on food are not only carbon but heterocyclic amine as well

 

  • Meats with nitrates (processed meat) are injected with nitrates to look good on the display. When heated they produce nitrosamine that is carcinogenic. (Look for nitrate free products)

 

  • Skin of baked potatoes jams and sweet potatoes are loaded with heterocyclic amines that are carcinogenic. It doesn’t apply to boiled potato skin.

 

  • Carbonated drinks consumed with the meal have bubbles inside. The bubbles are carbon dioxide that reduces acidity of the stomach during a meal and reduces digestive process.

 

  • Soy and corn are the most genetically engineered foods (GMO), sprayed by herbicide called RoundUp (glyphosate) – carcinogen responsible for deaths of liver, kidney, bladder, thyroid, bile duct cancer, deaths from high blood pressure and stroke that increased since the introduction of GMO foods or/and food sprayed with RounUp.

 

 

Disclaimer: I am not a Medical Doctor nor am I giving you any medical advise. My information is based on a research, articles and interviews by world leading Naturopathic scientists and Doctors.

For more information contact your Naturopath

 

 

 

 

 

 

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