The White Stuff and Healthy Alternatives

 Posture and physical fitness keep the body structure and the nervous system strong. Forty minutes a day three times a week will keep you in shape. Forty minutes, four to six times a week, will increase weight loss. Exercise will also increase stamina and mental health by balancing the mind, body and emotions.

Sunshine, fresh air and clean water are important in maintaining proper health, along with good nutrition consisting of balanced and complete foods, free of toxic chemicals.

Your body uses its energy for biological functions, approximately, in this way:

80% The various detoxification activities

5% The immune system

10% The central nervous system

5% Maintenance of organs

This is not taking into account children who are devoting energy to making new molecules every day to grow and it’s a conservative estimate but the picture can be seen. The body needs energy for all its chores of living. When we overtax our body by adding more work (bad nutrition, no exercise, toxins, etc) it has to ‘borrow’ energy from other biological functions. This leaves us tired and feeling lousy. Here is a few foods that are truly energy zappers and other effects they provide.

Refined Salt

The common table salt, we use today is primarily kiln-dried sodium chloride with anti-caking agents added. Trace minerals, as well as calcium, magnesium and potassium salts are removed in processing. Kiln-drying involves scorching salt at high heat to remove moisture. This refining process creates a product that is unnatural and hard on the body. Man made salt has sugar, anti-caking ingredients and potassium iodide added to it. It is the true culprit that contributes to high blood pressure, heart trouble, kidney disease and eczema, among other problems. Refined salt increases irritability in the nervous system. It’s the leading cause of high blood pressure. Refined table salt leaches calcium from the body. And it paralyzes the 260 taste buds in the mouth.

Healthy Choice: Sea Salt

Salt obtained from solar evaporation of sea water is entirely different from modern refined salt, and it contains a variety of minerals that play a role in keeping the body’s electrolytes in a healthy balance Our blood should be salty to protect ourselves from disease. We all know already that our body is 75% water. Well, maybe not all of us know that this water contained in all of our tissues, cells, blood, etc. is a salty water solution, very similar to the seawater. Our bodies need salt but the less it has to convert the salt we take in – the better it can use it and without swiping energy from somewhere else in the body. Sea salt is 98% sodium chloride (which is the scientific name for the salt our body needs) the remaining 2% is minerals such as iron, calcium, magnesium, sulfur, or iodine. ** Please be aware that since there was an increase of demand on sea salt, manufactures now manufacture ‘sea’ salt. Read your labels as this is not the same as natural sea salt.

Refined Sugar

Table sugar, sucrose, high fructose corn syrup, or whatever else it’s disguised as today not only lacks minerals and vitamins it also interferes with the absorption of minerals and vitamins. Sugar draws upon the body’s nutrients so it can be metabolized into the system. When these nutrients are all used up, it contributes to higher cholesterol and promotes obesity due to higher fatty acid on the organs and tissues. That’s why malnutrition isn’t that uncommon for overweight people. It particularly leaches the B vitamins out of our body. Since the body needs the B vitamins to combat stress – sugar is the leading cause of stress. Sugar also raises our blood sugar levels and rates high on the Glycemic Index (GI) which measures the negative impact of a given food on the blood-glucose level. The lower the GI rating, the slower the absorption and fusion of sugars into the bloodstream and hence a more gradual and healthier digestion process. Sugar also contributes to memory loss because of its interference with vitamins and minerals.

Healthy Choice: Honey and Black strap Molasses

Honey is composed of sugars like glucose and fructose in their whole form. It contains vitamins and minerals like riboflavin, niacin, vitamin C, folate, pantothenic acid, calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, sodium, and zinc. There are several kinds of hormones and a large amount of friendly bacteria (which explains the therapeutic properties of honey). Honey promotes better blood sugar control and proper fueling of the liver. Honey is low on the glycemic index (GI) and reduces weight gain and percentage of body fat, decreases anxiety, improves memory and HDL cholesterol levels. Honey also reduces oxidative damage and boosts immunity. Raw honey is your best choice but you can also look for the darker-colored honeydew varieties which has impressive levels of disease fighting antioxidants.

Black strap molasses is a healthful sweetener that contains significant amounts of a variety of minerals that promote your health. Iron, calcium, copper, manganese, potassium, magnesium, vitamin B6, and selenium are some of the nutrients found in black strap molasses. There is also soluble and insoluble fiber, fatty acids, and amino acids. The truth behind the phrase “slow as molasses” becomes apparent when you reflect on molasses’s thick, viscous, syrupy texture. Featuring a robust bittersweet flavor and being very dark in color, having a black-brown hue. Black strap molasses is just one type of molasses, the dark liquid that is the byproduct of the process of refining sugar cane into table sugar. Black strap molasses is made from the third boiling of the sugar syrup and is therefore the concentrated byproduct left over after the sugar’s sucrose has been crystallized. So it makes sense that it would be full of nutrients that table sugar is void of.

Cows Milk

Cows milk is mucous forming. There was a marketing campaign not too long ago about how milk helps you lose weight, every nutritionist in the country just shook their head. It’s a shame what industries will do to make money. For the record, sure, cows milk may contain things that would on paper help someone lose weight but the truth is that it’s the mucous that it forms that is the real problem. The mucous causes obesity, it increases our blood cholesterol and it can cause allergies. We naturally lose the enzyme to help break this sugary mucous down when we’re at the young age of 2-5 years old, this enzyme is intended to break down our mother’s milk. Compare our bodies to that of a calf. Do you think nature intended us to consume something that is so completely different then our bodies? We have one stomach to break it down and cows have four. After you start to compare our bodies to a calf, doesn’t it make sense that cows milk would cause obesity in us? The whole point of cows milk is to provide a calf with the nutrients it needs to grow – into a pretty weighty cow. Most people say they need to drink milk for the calcium. Here’s a news flash: Our bodies can’t absorb calcium in cows milk very efficiently. We actually get very little of it and the amount of calcium we absorb is far less than the negative effects the mucous causes to our health. The protein in milk irritates the immune system. This is also the component that stimulates mucous production. It is associated with condition’s like recurrent ear infection, eczema, chronic bronchitis, asthma, and sinusitis. Most commercial milks also contain residues from drugs, hormones, and chemicals used on cows to produce an abundant supply of milk. During pasteurization the live enzymes in dairy are destroyed. One of these enzymes, phosphatase, is important for the assimilation of minerals, including calcium. The heating process alters the chemical bonds that hold minerals together and the calcium becomes less available. To have any nutritive effect on the body, the milk needs to be raw and fresh. Raw milk in also alkaline-producing but after pasteurization it becomes acid-producing. But even if you switch and use raw milk for the calcium benefits, you’ll still have the problem of the mucous it causes.

Healthy Choice: Almond Milk, Rice Milk, Soy Milk, and Yogurt

Almond milk, rice milk, soy milk, and yogurt (containing live bacteria- not the stuff full of sugar). Soy milk contains protein and is a good substitute for many but children are sometimes allergic.

For calcium, which regulates the nerves and muscles and is necessary for building strong bones, there are other ways to get it. Cooked greens (collard is great – spinach is not), molasses, sesame seeds, broccoli, and tofu are good sources. Nature is abundant in calcium: kale, mustard greens, cabbage, seeds, nuts, and kelp. These are much better choices. For example: 2/3 cup collard greens has 91% of the calcium in a cup of milk. However, the calcium in mustard greens is easier for our bodies to absorb and it hasn’t been pasteurized.

White Flour

Digestive problems: Have you ever gotten flour wet and made the flour paste? It’s sticky and as it hardens, sets and forms a bond the same as glue does.. Recipes use this to help the binding process in baking and especially noticeable in paste making. When this dries on your mixing bowls, it’s really a pain to wipe off.

In our digestive system we have small hairs along our intestines called villi. The villi’s job is to collect nutrients from the food as it passes by and waves it on through with the help of peristalsis (the involuntary muscle movement of the digestive system). The villi grab nutrients as the food passes and foods like flour get stuck and caked on the villi. The villi then gets ‘clogged’ and can’t grab any nutrients from any passing food. The food just sort of slips through the digestive system or gets stuck. This causes constipation and is the main cause for irritable bowel syndrome (alternating constipation and diarrhea). This stuck food also leads to leaky gut. The food produces an acid in the digestive system which produces uric acid. This uric acid will eventually break down the lining and the food will begin to leak. The content of the digestive track is acidic and the acid buildup will cause ‘backup’ which is traditionally called heartburn and modernly called acid reflux.

Healthy Choice: Whole Grains

Whole grain flours (read your labels) including amaranth, rye, whole wheat, millet, and seven grain. When purchasing baked goods with these flours or even better baking your own check the oil that is used. Olive oil and/or any cold pressed oil: sesame, safflower, avocado, walnut, almond, etc. will not coat the stomach or cause indigestion.

To experiment with whole grain flour in your own favorite recipes you should follow these recommendations:

Select recipes in which the nutty flavor of whole grain and the more course texture will complement the baking results.

If you and your family are only accustomed to white flour transition by using half white flour and half whole grain flour. As you get use to the taste and texture use a higher ratio of whole grain flour until you can totally eliminate white flour from your recipes.

Find recipes for whole grain flour and use those. As you get used to measurements and consistency you will be able to make your own recipes.

Storage of whole grain flours is best in the refrigerator or freezer. The cool condition retains the proper level of moisture for baking quality.

It is a transition to these alternatives and it’s not easy to do – change is never easy. We live in a world full of convenience and it’s easier to reach for the ‘comfort’ foods or the old ‘standby’s’ but as you become more familiar with them and make a different routine it gets easier and the reward’s are much greater.

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Comments
2 Responses to “The White Stuff and Healthy Alternatives”
  1. JC says:

    Thanks for a very informative website. I have been working with the health sugar trehalose and have had very good results in sustained energy and other health benefits. You may find the science papers I have posted on my blog to be of interest.

    JC Spencer

  2. rahmad fl says:

    good info .. I am very interested with your article …

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