When Food Is Not Real Food

Today, over 73 percent of the U.S. food supply is ultra-processed. While both natural and ultra-processed foods are referred to as “food,” there is a world of difference between them. Real food supports life, but ultra-processed food destroys it. Ultra-processed foods are poisonous to life. Why? Because they are full of poisons and unlimited food additives, and some of the best nutrients are stripped out of processing. We see this in all white foods.

White foods cause degenerative diseases through the creation of nutritional deficiency. Harvard University recognizes this saying that people who regularly eat whole grains develop cancer less often than those who don’t. A 1998 overview of 40 studies that looked at 20 types of cancer linked consumption of whole grains with reduced risks of stomach, colon, mouth, gallbladder, and ovarian cancers.

Health researchers decades ago found a troubling link between higher consumption of white rice and type 2 diabetes. “What we’ve found is white rice is likely to increase the risk of type 2 diabetes,” said Dr. Qi Sun of the Harvard School of Public Health.

In the studies in China and Japan, those who ate the most rice were 55% more likely to develop the disease than those who ate the least. White rice is the dominant form of rice eaten in the world. Machines produce its polished look by hulling and milling, leaving a grain predominantly starch with very little nutrition at its best. Not everyone is so radical about the differences between brown and white rice.

Singapore became the latest country to authorize insect products
for human consumption, in what The Guardian described as
a move that “paves the way for plates to become wrigglier,
leggier and more sustainable” and as “a sign of things to come.”

White rice, white sugar, white bread, and white pasta are white because they are stripped of their mineral, vitamin, and fiber content. When rice is made, it goes through various processes, including going through a husker to remove the grain husks. Once that process is done, the rice will still be slightly brown. However, more steps are needed to make white rice: the inner husk (or bran) is removed, and the grain is polished. The dietary fiber of white rice is a quarter of what is in brown rice.

White foods are bad for us because they cause magnesium deficiency, one of the principal nutrients lost in processing. It is this magnesium deficiency that is driving up the incidence of diabetes and all other chronic diseases, including cancer.

Choosing refined grains such as white bread, rolls, sugary low-fiber cereal, white rice, or white pasta over whole grains can boost your heart attack risk by up to 30 percent. At least seven major studies show that women and men who eat more whole grains (including dark bread, whole-grain breakfast cereals, popcorn, cooked oatmeal, brown rice, bran, and other grains like bulgur or kasha) have 20 to 30 percent less heart disease. In contrast, those who opt for refined grains have more heart attacks, insulin resistance, and high blood pressure.

Microsoft billionaire Bill Gates, has been experimenting with creating dairy-free
alternatives to ice-cream, cheese, and milk by utilizing a thermochemical process that
allows it to build fat molecules, creating chains of carbon dioxide, hydrogen, and
oxygen. The company has now announced a new animal-free butter alternative.

Almost everything has sugar in it. It is the cheapest preservative the food industry uses to increase the shelf life of processed foods. This highly refined substance is devoid of any of the essential elements necessary for its efficient metabolism. To compensate for this, the body borrows vitamins and minerals like magnesium from the reserves in the tissues. This weakens the nervous system, causing hyperactivity in children and more severe disease problems in adults.

A diet filled with refined sugars is one cause of behavior problems, mood swings, and attention deficits in young children. Sugar is, by far, the greatest addiction in the United States. It is far more excessive than all other forms of substance abuse. Consider that in 1895, the average American consumed 3 to 4 pounds of sugar yearly. Today, the average American consumes their body weight in sugar every year. The pancreas must metabolize this highly refined “rocket fuel” rapidly. The pancreas must produce insulin, the hormone responsible for converting blood glucose into the stored form of glycogen and, eventually triglycerides.

Chemical treatments are used in the process of making mass-produced flour that results in the formation of alloxan. Alloxan, or C4 H2O4N2, is a product of the decomposition of uric acid. According to Dr. Hari Sharma’s Freedom from Disease, alloxan causes free radical damage to DNA in the beta cells of the pancreas, causing them to malfunction and die.

Scientists have long known that alloxan produces selective destruction of the beta cells of the pancreas, causing hyperglycemia and ketoacidosis in laboratory animals. Alloxan is structurally similar to glucose, which might explain why the pancreatic beta cells selectively take it up. Alloxan is a poison that is used to produce diabetes in healthy experimental animals so that researchers can then study diabetes “treatments” in the lab.

Pure sea salts contain as many as 92 essential minerals; however, refined common table salts contain only two elements: sodium and chloride. Whole sea salts have crucial minerals such as potassium and magnesium that remain intact. Ordinary table salt, unfortunately, contains aluminum used as an anti-caking agent.

Sodium is crucial for maintaining the health of the human system. It permeates the fluid between cells. Besides being a component of extracellular fluid that bathes every living cell, sodium is vital in our blood and lymphatic fluid. It is also necessary for the production of hydrochloric acid. Unrefined salt does not cause high blood pressure, whereas regular refined salt does.

None of this is Nutritional

Beyond conventional additives such as preservatives, colors, and flavorings, many new additives are emerging. Stabilizers, emulsifiers, firming agents, leavening agents, anti-caking agents, humectants, and more have been invented to modify and improve the taste and texture of food. The U.S. Food and Drug Administration (FDA) lists at least 3,972 substances added to food.