Almost all our foods contain unbiological chemicals to some degree. It starts with water-soluble fertilizers that are overused and cause mineral imbalances and trace mineral deficiencies in our crop plants; it continues with the liberal use of weedicides, pesticides and fumigants. Many of these leave residues that we ingest. Growing our crops using the common [...]
Health problems associated with meat fall into three categories: those common to all meat, those with cooked meat, and those with factory farming. Common to all meat is a high phosphorus content with an unfavourable phosphorus to calcium ratio. The main problem with cooked meat is the destruction of food enzymes in the meat, and [...]
SWEET FOOD
The main problem with sweet foods is that sugars are absorbed too quickly. The body tries to maintain a fairly constant blood-sugar level close to 100 mg of glucose per 100 ml of blood, and this becomes rather difficult with the habitual consumption of sweet foods.
When we have a starch meal, it takes several [...]
WHEAT AND GLUTEN
Gluten is a mixture of two groups of proteins – gliadins and glutelins. Wheat has the highest content of gluten, especially hard wheat, and makes it possible to bake leavened bread and cakes. Under the conditions of baking, gluten forms a network of molecules, similar to a wire mesh. This molecule mesh traps [...]
Most problem foods are widely used basic foods that lead to health problems in large parts of the population. So-called junk food and heavily processed and chemicalized food belong in this category; many foods treasured by ‘natural health’ enthusiasts – for instance, honey, dried fruits, yogurt and wholemeal bread – also belong to this list.
What [...]
