What to Eat? What Not To Eat?
What is the first thing that comes to mind when you think of healthy food? Probably something like lots of vegetables, fruit, legumes, lean meat, etc, which in theory makes sense. However, maybe the question shouldn’t be so much about what to eat but how the food we eat has been produced. For example, most people would assume that broccoli is good for you but what if that vegetable was grown in a deficient soil and sprayed with loads of chemicals and pesticides? Another good example is salmon, which is considered one of the healthiest foods to eat. Farmed salmon doesn’t benefit you when it’s full of antibiotics, mercury and many other toxic substances. There’s a lot more to be aware of when it comes to fish – click here for more about what to watch out for. There are so many issues when it comes to food production, I’ve decided to establish a Food Safety Library containing many articles regarding this matter.
The first thing I’d suggest to anyone who suffers from digestive issues, is to get scientifically tested for food intolerances. Allergies and intolerances are much more prevalent these days compared to many years ago. Check out the article below, which shines some light on what the reasons for that may be.
I should probably point out the difference between food allergies and food intolerances: Food allergies cause severe, immediate reactions to even the most minuscule amounts of food the person is allergic to, whereas food intolerances are usually less severe and the symptoms not immediate, but they can last for days. Therefore just observing what you eat and how your body reacts can be unreliable, as the reaction could be related to something you ate a day or two earlier.
This is why good quality blood tests prove to be invaluable. Food intolerances test results can vary – some tests are too basic and tedious and others may turn out unreliable. I found one test I personally trust 100% and I believe it is currently the best one available. If you’re based in Australia, go to www.imupro.com.au (if you’re based in another country, google ImuPro and the name of your country) and check out the ImuPro300 test, which covers 271 different foods!
I’m so glad I chose this test. It confirmed intolerances I was already aware of, such as gluten and dairy, but I discovered other intolerances I would have never guessed. For example, I found out that I was severely intolerant to macadamias and I realised that cooking with macadamia oil for many years proved to be a terrible mistake. I also hadn’t realised that I was very intolerant to eggs and most nuts, and I found other unexpected surprises, such as peppermint and watermelon!
I did however find that not all foods my body reacted to showed up in those test results. I know I’m extremely sulphur-sensitive and I can’t eat onion and garlic without ending up bloated for days. I avoid eating dried fruits and drinking conventional wines (with some rare and minor exceptions), not only because of the sugar content but also the sulphur dioxide preservatives that are being heavily used in those products (especially in cheap wines).
If you suffer from Irritable Bowel Syndrome (IBS) like me, I highly recommend following the low fodmap diet as well. There are many things we eat that are generally considered healthy but can cause huge problems to people suffering from IBS (such as beans, cauliflower, cabbage, lentils and many other foods).
I’ve also found that some foods I can or cannot tolerate depending on how they’ve been produced. If I eat wheat in Australia, for example, I feel very, very sick for days but if I eat wheat in Austria or France, my body can handle quite a bit without too much trouble. So what makes wheat in Australia different? To start with, a much larger proportion of crops grown in Austria are organic. But there are many other differences. The soil conditions in Austria are completely different compared to Australian soils, and the wheat tastes different and has a completely different texture. I met a naturopath once who’s seen thousands of patients over many years and he pointed out that pretty much every person he met who’d immigrated to Australia from Europe ended up having chronic health issues. He suspected that Europeans aren’t genetically suited to sustain themselves from foods grown in far away countries.
In Australia, wheat has been hybridised so much over the years that one element – molybdenum (which is essential for proper digestion of wheat), has pretty much disappeared. This is just one of the reasons why so many people suffer from digestive issues when eating wheat. There are plenty of other reasons – check out these articles:
The run-offs of agricultural chemicals also affect our water supply, which leads to an increase in food allergies:
One of the most harmful substances consumed would have to be sodas (soft drinks), which are extremely acidic (due to the phosphoric acid content). When the body gets too acidic, it protects itself by drawing alkalising minerals from wherever it can. The blood often lacks the necessary minerals because of poor nutrition, so the only place left to get them from is the bones. So when people regularly consume these drinks, they’re asking for much more trouble than they probably realise.
And the chemical-laden diet versions are even worse. Recent research suggested that they actually contribute to weight gain (I believe all toxins ingested lead to weight gain as the body tends to store what it doesn’t know what to do with), and they’re even more toxic than the standard versions. Check out this article with more details regarding this research and sodas.
Maintaining proper pH Balance in the body is crucial for good health. You can easily and cheaply test your saliva or urine pH with Litmus Paper (ie. pH Strips), available from most pharmacies. If your pH is below 6.4, you need to urgently do something about it.
Consuming mostly alkaline and alkalising foods is essential and the best way to increase your pH-levels. It is also worth noting that stress causes your body to become acidic. Low pH-levels destroy your gut flora and provide a breeding ground for all sorts of pathogens.
There are also natural remedies that help detox the body so the liver is enabled to function properly again and burn fat properly:
In summary, my personal success in losing weight and maintaining weight loss without depriving myself is based on:
Minimising toxins (eating organic and avoiding processed and toxic foods or anything that could be a source of endocrine-disrupting substances)
Avoiding any foods that cause a reaction or discomfort in my body (even if they’re generally considered healthy foods)
Maintaining a good pH balance (by giving preference to alkaline / alkalising foods and avoiding acidic / acid-forming food sources as much as possible)
Improving cell function and communication (check out my Supplements & Treatments page for more) and
Providing my body with dense nutrition (with Moringa), as I believe that standard foods, no matter how well grown, are usually no longer nutrient-dense enough to provide sufficient nutrition that would lead to cravings ceasing naturally.
BONE BROTH – Why This Wholesome Food Is Guaranteed To Benefit You:
One of the healthiest foods there is is bone broth (if it’s made from organically raised, grass-fed animals). I’ve never heard of anyone having an adverse reaction to it. For terminally ill people, it’s often the only thing they can eat right until the end. There are many reasons for incorporating good-old-fashioned bone broth into your diet. It’s extremely nutritious and its health benefits include helping your gut to heal and promoting healthy digestion in general. It also inhibits infections caused by cold and flu and helps fight inflammation and provides many other benefits.
For more detailed and comprehensive information about bone broth, I highly recommend you click here to visit an excellent blog post about bone broth at www.healthambition.com.
What About Coffee?
With the many foods my body reacts to, I’m glad to say I’m fine with coffee! There seem to be varying opinions on if coffee is good for you or not, but I think it comes back down to how it’s been produced. If it’s been made without chemicals, grown in nutrient-dense soils and processed the right way, I personally think it’s fine to enjoy (in moderate quantities) daily. Recent research suggests it’s not only fine but beneficial:
For many more useful tips on nutrition in general, check out:
It’s Not Just About What You Eat But How You Eat
Another matter that affects digestibility is HOW you eat. When you eat, are you focusing on eating or doing other things at the same time? Are you chewing properly? Chewing is the first step in the digestive process. The enzymes contained in saliva prepare the stomach and digestive tracts, making digestion easier and more efficient. The less you chew, the harder your digestive organs will have to work, and doing so regularly could lead to chronic digestive illnesses. When not chewing properly, you’re also likely to eat more, hence gain weight more easily.
Let’s take this a step further. The attention, presence, care and love we put into anything translates on a cellular level. Think of the human body as being a composition of trillions of cells, particles that are moved by energy. For many years I’ve believed in the value of lovingly and thoughtfully handling ingredients when preparing food, as the love and attention put into it most certainly seemed to affect the outcome during many years of cooking for a large family. I’d have a certain amount of favourites and I noticed that, whenever I was stressed and didn’t give it the usual amount of care, my meals would turn out ordinary or worse. None of the ingredients I’d used were any different than usual, but there seemed to be a direct correlation between how I felt and how the food I’d cooked tasted afterwards. That’s something I’d observed out of curiosity for many years.
It occurred to me to take that concept further. I’d observe staff at restaurants. The more relaxed, friendly and attentive the staff, the better the food tasted. If my observation is accurate, imagine the lack of benefits we gain from food that is produced by stressed, unhappy, underpaid staff. Look at any profit-driven fast food joint that operates with substandard ingredients to start with. Think of the vibrations likely to be involved every step along the way: Firstly, the ingredients were grown in highly toxic, deficient soils that had been sprayed with loads of chemicals. The meat came from animals that had been tortured all their lives. Their meat was poisoned with adrenaline from fear, resulting in high cortisol (stress hormones), as well as added hormones, antibiotics and God knows what else. The lettuce had been washed with chlorine (to kill germs), and other ingredients had been treated with all sorts of preservatives and chemicals. They’d undergone processes involving extreme heat and acidification for longer shelf life. Addictive sugar and aluminium-rich salt had been added, to give the deficient substances some flavour and make people want more. MSG may have been added to increase the flavour deception and the addictive qualities. Colours may have been used to deceive our eyes and cover up the true colour of dead food. The highly toxic, overheated trans-fatty oils may have been soaking through genetically modified substances. Machines were used every step along the way (no possibility of any loving human input). Microwaves may have been used to nuke any possible goodness that may have been left. Items were wrapped in toxic materials, containing endocrine-disrupting chemicals. The dead bits of what can barely be called food were handled by unhappy staff who probably had no motivation of being there other than earning enough money to survive. How much love and care do you think they’re likely to put into preparing the food, especially if they’re expected to handle everything as quickly as possible? It is the loveless vibrations we fill our bodies with regularly, not just the physical manifestation that resulted from countless loveless actions. How’s anyone ever meant to feel nurtured from that?? How are those kinds of vibrations meant to keep your body alive and functioning properly?
Walk around for a day and observe everything from this perspective and you will realise that all dis-ease is a result of carelessness, lovelessness and lack of presence. And most often that lack of care was triggered by the greed of a few, which was fed by the obliviousness of many.
Be mindful of how you spend your money (energy). With every dollar you spend, you cast a vote for your future. What or whom you spend your money on you empower, as it will enable them to create more of what they’ve already created.
If you consciously choose to consume only what has been created with care and love (not just food but anything in general), all day and every day, your life is likely to magically transform. Likewise, if you choose to only harbour love inside of you rather than hold onto negativity, those vibrations will help you heal you from the inside out. I think John Lennon was so right when he said “Love is all you need.”
In this context, watch this amazing video that shows the effect gratitude has on a cellular level: