Soy is not good food because it disturbs your hormones. It is goitrogenic, meaning it can suppress thyroid gland functions, which can result in problems like goiter, thyroid enlargement, and related thyroid diseases. The only safe use of soy as food is in a fermented form (like tofu) as a small part of the diet – and never for babies.
The United States allows ingredients in our packaged and prepared foods that have been banned in many other countries! In this article I’ll outline some ingredients you will find in common store bought foods that should raise your eyebrows. Hopefully you’ll decide to put aside these products with poisons posing as foods.
People who eat mostly polyunsaturated oils, especially margarine and shortening, have a greater risk of heart attack and cancer. A lot of people, based on popular opinion, decided some years ago that butter was an enemy. The reasoning is that since its high in animal fat, switching to using refined vegetable oils and margarine, free of cholesterol and saturated fat will save them from clogged arteries and heart attacks. Studies show otherwise: they show that margarine is poison. Continue reading Margarine is Poison
Toxic plastics are everywhere, poisoning us. From water bottles, to food containers and canned food, to baby products, … With the information I give you here, you can go a long way towards avoiding the main offending plastic containers that leach poisons, especially BPA which is linked to diabetes, heart disease, weight gain, infertility and reproductive system problems!
There are a lot of drinks out these days with protein powder in it, and its become a popular product just by itself. Advertised as something of a super food, they can actually be harmful instead. Aside from the digestive issues, Consumer Reports Magazine reports that of 15 protein drinks tested, they found some could expose users to potentially harmful levels of heavy metals! Continue reading Protein Powder Drinks Can Be A Health Hazard
It has been well over ten years since news of harmful bacteria in store bought chicken became mainstream knowledge. In 2010, I wrote an article pointing out that Salmonella and Campylobacter bacteria from chicken and other foods infect 3.4 million Americans, send 25500 to hospitals, and kill about 500. Its 2013 and its time for an update! Continue reading Store-bought Chicken Unsafe
I’ve never been a fan of insects or insecticides in the house. The occasional spider in the bathroom doesn’t bother me, but pesticides are poison for not only pests but also pets, children, and everybody else (details of this at the end of article!) Sometimes though, when you’re over-run by an ant army taking over your kitchen, its temping to reach for some poison. Don’t do it! In this article I’ll share non-toxic pest control secrets for a variety of little bugs. Continue reading Household Non-Toxic Pest Control
In Traditional Chinese Medical theory, excessive dampness is a major cause and consequence of disease. What is dampness? There are two kinds, dampness external to the body, and dampness within. In the body, its not exactly one pathogen like a bacteria or virus. Rather, the term is generic and basically refers to all liquids and oils not adequately metabolized. Continue reading Dampness in the Body
I’m trying to blow the whistle on Canola oil but I want to give you some background first. Going into effect in the new year (2010) is the bill Governor Arnold signed in July ’08 to ban trans-fat containing cooking oils in restaurants. This is a good start but the problem is that trans-fats in Canola are not recognized by the mainstream – one consequence of which is that everybody is recommending Canola as a healthy oil to cook with.
Trans-fats are fats created through a chemical process of oil hydrogenation. It has been known for a while that they hurt the body’s ability to regulate cholesterol. By 2005, the FDA had ruled that package labels must indicate the presence of trans-fats.
A recent SFGate article (link below) does a good job reporting on how many restaurants and bakeries have long since abandoned those oils, even before they got wind of the new law. By the way, bakeries must have complied by 2011 to this law. The article leaves you feeling like the switch to other oils came for other reasons. I’d like to think those reasons were for health, but I wonder what the price of bulk oils for commercial use is these days? And what are the varieties available?
While its great that we can feel a little safer eating out, the problem still remains in the supermarkets, and at home! What are good fats/oils and where are unhealthy trans-fats found?
- So called Canola oil, derived from rapeseed, is always refined. Why? Because in its unrefined state it is extremely bitter and nobody would buy it. The process of refining it damages its much touted Omega-3 content and actually converts some of the Omega 3 into trans-fats! Some people who know this are ok with this oil because they say such a tiny percentage actually gets converted to the bad fats. Also, misinformed mainstream thinking still wrongly advocates oils with high polyunsaturated fats ratio as the healthiest. Another problem is Canola oil is used when making a lot of confections. When the manufacturers of everything canned, boxed, and frozen usually say ‘vegetable oil’ on the contents, they usually mean Canola oil. They might hydrogenate it, which creates trans-fats, or just plain heat it too much making it rancid. Also consider that canola oil use is new. Oils like olive oil and sesame oil have been around and used in traditional cultures for some time. Humans have had some generations of experience with them.
- The Frying Pan – High heat can cause small amounts of trans-fats over time. The problem is especially true when you re-use oils, as in the case of deep-fryers, or many restaurants practices. Definitely fast food chains are a culprit.
- Candy bars, cakes, biscuits – I think you can still find trans-fats in Mars, Twix, Milky Way, Snickers, …
- Margarineand Shortening contain hydrogenated polyunsaturated oils. Again, hydrogenation creates trans-fatties. Most margarines made from soy and safflower oils and marketed as “natural” are also hydrogenated. Margarine made from other processes are becoming available, but getting into manufactured oils is not the right direction to go. Here is more detail about your heart and margarine .
More than anything, I think the new law reflects the general understanding that trans-fatty oils are bad for us, but doesn’t seem to address the reality of its omni-presence.
Here is the link to the referenced SFGate article about the ban on trans-fats.
What do you think? I’d love to hear your comments.