©
Katherine Poehlmann, PhD
Our
food supply is dramatically different than it was 20 years ago. The same brand
and product is NOT the same as it was before. New chemicals and preservatives
have been added during the manufacturing process, to lengthen shelf life, lower
costs, and make them tasty enough to induce buyers to come back for more. The
“tasty” part usually involves adding chemicals, sugars, and trans fats. These
additives may trigger allergic reactions, even from foods you have enjoyed for
years. The reaction may be to a new combination of foods and/or spices that
normally do not bother you by themselves.
The
manufacturing process destroys the enzymes in the food and with them, much of
the nutritional value. The toxins and chemicals in processed food overload the
body with substances it doesn’t know how to handle. Accumulated toxins are
responsible for many of the illnesses we experience today. Taste-enhancing
chemicals make us fat because they tempt us to eat more than one serving.
Ideally,
we should eat only raw, pure, organic food and recipes cooked from scratch
without chemicals. This isn’t practical. We like to go out to restaurants,
where packaged and processed foods are served to us. We like the convenience of
processed foods at home. Even in health food stores, you must read the labels
to avoid unwanted ingredients.
Try
to shop at a farmer’s market to buy truly organic fruits and vegetables. You
might even try your hand at growing your own. Shop at health food stores or whole
food stores. Look for small, independent, local companies that use pure
ingredients. They are less likely to introduce chemicals than the large
agribusinesses.
Avoid
MSG. Salad dressings almost always contain MSG. The most nutritious dressing is
a combination of extra virgin organic olive oil and apple cider or balsamic
vinegar. If in doubt at the restaurant, ask for MSG-free food. Sometimes this
is not possible because they use pre-packaged mixes for sauces, soups, etc.
Buy
truly organic food whenever possible.
Eat
fruits and veggies raw or gently stir-fried. Boiling and microwaving destroys
nutrients.
Reduce
salt. Season with fresh ginger and organic spices. Use organic sea salt if you
must. Your maximum sodium intake should be less than 2400 grams daily, much
less if you have high blood pressure.
Use
extra virgin organic cooking oils. Avoid hydrogenated oils.
Use
water with a little vinegar added to wash all fruits and vegetables to remove
pesticide residues. The vinegar is acidic, so wash just before using, else the
texture will be damaged. To wash lettuce properly, core the head and wash it
leaf by leaf. For firm-skinned produce, wash with a weak solution of water and
mild dish soap, then rinse well.
Chocolate
is not bad, as long as it is organic and consumed in moderation. Find this at
the health food store. Carob, a chocolate substitute, can be quite tasty.
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Dr. Poehlmann is the author
of Rheumatoid Arthritis: The Infection Connection, available at
Amazon.com and major bookstores, or click here to order now.
For
related articles, see “Reading
Labels” and “Healthy
Snacks for Kids (and Dieters)”.
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