Archive | March 2012

Red Meat – What is all the fuss?

It was controversially reported yesterday that ’A diet high in red meat can shorten life expectancy, according to researchers at Harvard Medical School. The study of more than 120,000 people suggested red meat increased the risk of death from cancer and heart problems.’

How is it that in Argentina they eat more red meat than any other country yet have lower rates of colon cancer than the US? You can find statistics to back up any argument. It is not the meat that is the problem it is the chemicals and processing of the meat that is killing us. We are designed to eat meat, we are not designed to eat manmade chemicals.

Each year we eat, on average, our own body weight in chemicals (dry weight). This is a frightening fact, but with the amount of processing our foods go through in the name of making them ’tastier’, ‘safer’, ‘healthier’, and to give them a longer shelf life; is this really surprising?

All of this is at a cost to our health. It is not possible to say any one chemical is bad for you but if we take the 5,800 chemicals and additives legally allowed and put them all into a human cocktail shaker, YOU, what would be the effect? If we look at the incidence of ill health, from cancer to obesity, I feel it is self evident.

In addition to this, the body does not know what to do with many of the chemicals and toxins as it does not recognise what they are. So, it has to create a fat cell to store them in. This is why we are advised not to eat animal fat that are not organic. Animals, like us, store their toxins (the ones we are feeding them) in their fat cells. So, if we eat lots of chemicals then the body will have to make more fat cells, causing weight gain.

Chemicals appear everywhere from breakfast cereals to prepared vegetables and tinned goods, this is why we are constantly seeing news that another food is bad for us, it is full of chemicals. We cannot escape from them but we can definitely minimise the amount we eat. Cooking foods from scratch will cut out many of the preservatives and stabilises that are found in pre-packed foods. Using organic produce will cut back on the intake of fertilisers and hormones that non organic products are treated with.

In another study, by The National Cancer Institute of american, the Japanese-Hawaiian study showed that green beans, macaroni and peas have a greater chance of increased risk of colon cancer associated with those products than beef and lamb. As I say, you can find statistics to back any argument.


Is calorie counting killing us?

The diet industry, medical professionals and food manufacturers have all got us so fixated on the calories in our food that we have all lost sight of the only thing that truly matters, which is the nourishment.

I’m not talking nutrition labels, which often disguise the fact that the item inside the packet contains very little except the few calories the food manufacturer hasn’t been able to remove through processing, along with all the goodness. I’m talking about nourishment, the vitamins, minerals and amino acids that the body needs to replace the 300 million cells in our bodies that die every second. Calories don’t build new cells, they are just fuel.

In the modern world of fast food and processed meals, it is all too easy to eat 2500 calories and get almost no nourishment from that food. The bodies reaction to not getting what it needs is to crave more. So if we are obsessed with the calories, we overlook the goodness and it’s the goodness that really matters. The fact is that all foods contain calories, but not all foods contain nourishment.

The food manufacturing industry, at first resistant to food labelling, has now embraced the concept whole heartedly and incorporated it fully into it’s marketing of the food, using it as a method of selling you more of what is light, low fat, low calorie and, as a result, low in nourishment. If a cereal bar contains just 60 calories, but those calories are all sugar, then they are empty calories that you may as well not have eaten, in fact you would have probably got more nourishment from eating the label.

By counting calories we are not counting the nourishment. Nourishment is the building material of new cells and calories are the fuel we use to turn those building material into new cells. If we don’t have the nourishment to make new cells, we have an over supply of energy which then gets stored as fat. If we raise the nourishment levels in our food we give the body something to do with the energy, which is to repair our bodies.

Being fixated on the calories is killing us because it takes our eyes off the nourishment and, once you lose sight of the nourishment, it is then all too easy to fill our diets with empty calories that our bodies can do nothing with, except store it as fat.