ENRICHED FLOUR: A POOR FOOD 

Flour is undoubtedly one of the most important foods in our diet, not because it’s nutritious but because we eat it out of habit and eliminating it from our diet is nearly impossible.

 Throughout my career as a Nutrition Consultant I have come to realize that people simply aren’t going to cut bread, cookies and crackers out of their diet no matter how badly they want to loose weight or control their blood sugar. Because of this I’ve decided to write about flour so as to clear up a few important points.                      First of all, most flour products such as bread are normally made from wheat flour and there are two types:

Whole wheat flour, which tends to be darker in color and is the healthier of the two, and white or bleached flour. White flour is now called Enriched Wheat Flour and is the exact opposite of what the name indicates! In fact it is the biggest rip off yet.

 What is enriched flour? Its wheat that has been so processed it no longer has any nutritional value. Wheat happens to be a very healthy grain as it has around thirty different nutrients including Iron and Fiber, which is there to help you digest the wheat so it doesn’t stick to the walls of your intestine.                                           When wheat is ground up and processed to make Enriched Flour, they take out over half of the nutrients and the fiber so the bread will be soft and white and they add sugar!

 This is why every day, more and more people are opting to buy whole wheat bread instead. Unfortunately, most large bread manufacturers don’t want to work double so instead of preparing Enriched Flour on one machine and whole wheat flour on the other, what they do is add artificial fiber and “Caramel” coloring to the Enriched Flour then sell it to you as whole wheat bread. This imitation bread is the same or worse than white bread yet they sell it at a higher cost because “it’s healthier”.

 And this is why you should learn to read food labels. Don’t get ripped off any longer! Real wheat bread will have as its first ingredient Whole Wheat Flour. Also, you won’t see listed in the ingredients sugar or “Caramel” color as whole wheat tends to be sweet on its own and is already dark. And by looking at the nutritional panel you will see that compared to other breads it is much higher in Iron and Fiber, and lower in carbs.

 There is a third type of bread which is superior to both white and wheat breads and that is Multigrain. This bread, so long as it is real Multigrain and not another knock off is very recommendable for people trying to lose weight or diabetics because it is lower in carbs and contains several different types of grains and oats.                       So next time you go to the grocery store: buy bread instead of lies! 

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In the next few minutes you are going to hear the story of nutrient dense foods and how this information can change your life.

I think you are going to love the story of nutrient dense foods for several reasons.

1. It is interesting.

2. It will change the way you think about every bite of food you consume for the rest of your

life….in a positive way.

3. It will help you become healthier, live longer and have more energy.

4. Increase your happiness and avoid mood swings

5. It will help you reach your weight goals…and much more!

OK, let’s get started. The easiest way to explain what nutrient dense food is all about is to first talk about a food that we are all very familiar with, “bread.” For now I am only going to talk about 2 varieties….white bread, and whole wheat bread grown on biologically active mineral rich soils. First, let me give you a little history on white bread.

Do you know why white bread came into existence?

In the days of our grandparents, farmers grew vegetables, grains, etc. on local farms and the harvest went straight from the fields to their dinner table. This was a time when bread was baked fresh every day with fresh, harvested grains.

As the population grew, farms become bigger and centralized. Distribution channels were set up so that farmers could sell their products to consumers hundreds of miles away. About this time farmers also started replacing natural biological materials with synthetic fertilizers.

But, there was a problem… a very big problem. Farmers began to notice that their nutritious bread was spoiling and growing mouldy before the consumers even had a chance to buy it. The “shelf life” of the nutritious bread they were shipping was very low. They needed to increase the shelf life of their bread products. Enter “White Bread.”

White bread is bread made from wheat flour from which the bran and germ have been removed, in contrast to whole wheat bread in which these parts are retained made from whole wheat flour. In addition, the stone grinding wheels were replaced with steel rollers that heat up this white flour which is generally bleached using potassium bromate or chlorine dioxide gas to remove any slight yellow colour and make its baking properties more predictable. Most of the vitamins inherent in wheat are removed along with the germ or destroyed in the bleaching process and preservatives are added for longer shelf life.

OK, so what does this have to do with the nutrient dense food story?

Think about the difference today between a one ounce slice of bleached white bread and a one ounce slice of the stone ground organic mineral dense whole wheat bread. Which of these 2 kinds of breads do you think has a higher nutrient density? You guessed it…. and it’s not the white bread.

OK, so now let’s take this formula and apply it to all the foods that we eat.

What we want is to consume as much “nutrient dense” food as possible which means eating food grown on biologically active mineral dense soils with minimum processing. Why? The human body is an extremely complicated machine; it requires a wide variety of nutrients to maintain a constant state of health. But the simple truth is that the average person does not get the nourishment needed to maintain a healthy body free of disease. The reason is that they are consuming processed “nutrient poor” foods grown on biologically dead soils. They are getting calories but they are not getting quality nutrition. The increase of degenerative diseases such as cancer, heart disease and diabetes that we see today are directly correlated to depleted nutrients in the food we eat.

When you choose to have goals like toning flabby muscles, losing some much needed weight or gaining weight or just building muscle you will need to do two things exercise and diet. Meal plans are an awesome way to handle the dieting side of things. Authors write about hundreds of different diet programs that will supposedly help you lose weight and keep it off. Talk shows and news programs talk about all the latest health crazes. In subsequent weeks, dieters lose an average of 1-2 pounds each week.

Grains should play the biggest role in the diet so consider grain-based entrees as often as possible, such as soup with macaroni, barley or rice, a noodle casserole, or herb-flavored rice or pasta. Then add vegetables, fruits, beans (and nuts or seeds if desired) to complete the meal.You’ll get a daily menu that you can customize to suit your individual tastes and goals (including vegetarian options). Remember, these meals are only suggestions. You don’t need to hire a personal chef to get dedicated attention to your specific dietary needs! Whether a health condition has limited your choices, or you are looking for an easy dinner recipe, you now have a specialized team dedicated to helping you eat healthy.

Do be aware most of these plans do not provide you a simple meal caloric count, percentages of fats, carbs and protein, vitamin and mineral stats, dietary fiber, etc. Bay Bridge supplies you food value stats for your meal plans. this is very important particularly for those wanting weight loss meal plans, or those needing a particular PCF ratio. Try more and more each day to eliminate harmful chemicals from your diet. Aside from messing up your body and overwhelming your adrenal glands, all those chemicals have to be tested on animals, just like you would be more apt to buy something that says “cruelty free” on your cosmetics, think of the foods you eat the same way, just because it doesn’t have animal products in it, doesn’t mean that an animal was not killed so that you can enjoy your diet coke. I love this site and your diets. I have been on the quick start vegetarian for a 6 weeks and I have lost over 10 pounds.

When you choose to have goals like toning flabby muscles, losing some much needed weight or gaining weight or just building muscle you will need to do two things exercise and diet. Meal plans are an awesome way to handle the dieting side of things. Authors write about hundreds of different diet programs that will supposedly help you lose weight and keep it off. Talk shows and news programs talk about all the latest health crazes. In subsequent weeks, dieters lose an average of 1-2 pounds each

Exercise and proper diet are necessary to achieve and maintain weight loss and muscle definition. Always consult your physician before beginning any exercise program. You should make sure you include dark leafy greens in your diet every day and eat fruits and vegetables that are red, orange or yellow, white, and blue or purple regularly. If you are trying to lower your sodium intake, you may need to choose some low sodium products. Among the many foods that you can see included in various diets is that of vegetables. By choosing a vegetarian diet plan that will help .

Women do the shopping and the cooking in a household, so they must keep themselves informed about the nutritional values of natural supplements, so that they can combine them in the daily diet of the family. It’s not a diet, it’s a Lifestyle Change. It taught me how to eat healthfully and lose weight at the same time, in combination with regular exercise and all-natural, powerful supplements that targeted fat. The acclaimed “3 Day Diet” goes back to 1985 and today can be found all over the net and on at a book store. The 3 day diet and its variations claim fast fat loss, a cleaning of the system, lower cholesterol and more energy all through a “specific metabolic reaction” that no version of the 3 day diet has ever proven.

Just because someone is following a meat-free diet doesn’t mean they’ll be lean and healthy. Misguided vegetarians can eat a whole lot of pizza, pasta, French fries, breakfast cereal and ice cream. There are meal plans for two people, for a low fat diet, a low carb diet, and for those who are following a point system, as well! Our Two-Week Sample Vegan Menus below are designed for new vegans who are not sure what to eat and for longtime vegans who are looking to shake up their current diet and try something new. The recommendations focus on two types of dishes: easy-to-prepare meals with a balance of fresh ingredients and tasty heat-and-serve options.

Using their ‘calorie shifting theory’ and their ‘Diet Generator’ they have developed a program that can help you lose up to 9 pounds in just 11 days. And if you’re a vegetarian, don’t worry, it’ll work for you too.

Easy Veggie Meal Plans

Despite the hype that too often accompanies the praise, fiber is a very healthy addition to a good diet. It’s no miracle cure, but a substantial amount of insoluble fiber does help move material through the colon faster. It has a cleansing effect on the digestive system.

By improving the solidity and bulk of solid waste it also helps to keep those who are aging more regular, less constipated. The result, supported by many studies, is (among other benefits) a reduction in the odds of colon cancer.

Insoluble fiber, so-called because it doesn’t dissolve readily in water, can be found in nuts, wheat bran, whole grains and many vegetables. But there’s another kind called, not surprisingly, soluble fiber. As the name suggests it does dissolve readily in water. It, too, has benefits.

Soluble fiber is found in citrus fruit like oranges and lemons, apples, beans, oats and barley grain. Among its other virtues, studies strongly suggest that some soluble fibers (beta glucan) can help reduce cholesterol.

But, as with every other aspect of diet, it’s best to have everything in the proper proportion. What is that, in the case of fiber? The recommended consumption for the average adult over 50 years of age is 21g for women and 30g for men. For those under 50 the amounts are 25g for women, 38g for men.

Of course, that’s only an average (for men about 170lbs, women around 120lbs). You’ll want to consult tables to find out the needed amounts for your weight. There are those rare individuals who are sensitive to certain foods and they will need to seek out sources of fiber that suit their particular circumstances.

But, as a rough starting point, there are several common foods that will be right for most.

A cup of raisin bran cereal has 7g of fiber, and is usually manufactured with helpful vitamins as well. A cup of oatmeal is a good source, even though it only contains 4g. A half-cup of cooked black beans contains about 7.5g. A half-cup of tomato paste has nearly 6g, while a half-cup of cooked Lima beans has nearly 7g.

Bran muffins have been touted as a good source of fiber, and that’s true, they are. But many also are high in fat and sugar, so exercise moderation and seek out a low-fat type. A couple dozen peanuts can also be a good source of fiber, but here again they are high in fat. Control the urge to get large amounts of fiber from them. You don’t want to pile on the calories when getting needed nutrients.

Many fruits are a good source of fiber, including raspberries (1/2 cup contains 5.5g), blackberries (1/2 cup has 3.8g) and apples (3.3g per apple). Even pumpkin is a good source (3.5g in 1/2 cup), but this too can be a source high in fat and sugar, if it’s in the form of pumpkin pie.

A slice of bread has 2g, so the average sandwich will supply 4g. But be sure to get whole grain bread, not the ultra-processed white.

Put both soluble and insoluble fiber in your diet and be good to yourself.

The reasons why people should eat healthy are too numerous to list.  Among the top contenders are avoiding many illnesses such as heart disease, cancer and diabetes.  In order to eat healthy you don’t have to give up all the foods you love or become thin as a rail.  It is more about maintaining a healthy weight, increasing your energy level, and feeling terrific.

We all need to take more time and put more thought into what we are fueling our bodies with.  We are all rushed, stressed, and short on time but that is no excuse to eating whatever is easiest or quickest.  There are plenty of one pot, 30-minute meal recipes available, also believe it or not there are some prepackaged foods that are fairly healthy too.  Here are some top tips to help you out.

1. Make sure to drink enough water. Water is an important component of a healthy eating plan.  After all our body is comprised of approximately 75% water.  Water helps us flush our bodies of toxins and waste products.

2. Consume more whole grains, fruits, vegetables, and legumes. If we eat more of these items throughout the day our sugar and energy levels will remain in check.

3. Eat an adequate amount of calories but don’t overdo it. Put some thought into how many calories you really need to consume throughout the day.  A construction worker will burn up more calories than somebody who working in an office.  Don’t consume more than you will burn.

4. Watch the portion size of your meals. For some reason our portion sizes over the years have increased dramatically.  I believe this has a lot to do with marketing.  If you order your favorite entrée at a restaurant and get a loaded large platter of food you will most likely be happy paying the price they are asking for the meal.  The reality is that our portion size has doubled or tripled over years past.  Be proactive and package up any food beyond a reasonable portion and make two meals out of it instead of one.

5. Consume a wide range of foods. Go out of your way to try new foods.  I am always looking for ways to incorporate different types of whole grains into my diet.  There are probably a lot of grains and legumes that you have never even heard of.  Try some new exotic fruits or vegetables that you found at the market.  The worst that can happen is that you don’t like them.  Keep your meals exciting and new by adding variety.

If you utilize the preceding tips it will not be that difficult to eat healthy.  Because the subject of healthy eating is such a broad topic, I recommend you do some additional studying about fitness and nutrition at http://EasyFitnessAndNutrition.info.  I have stumbled upon a site by mistake and found that it has a ton of science-backed information and strategies available.

It consists of whole grains, beans, green and yellow vegetables, local fruits, soups, salads, Omega 3 essential fatty acids and small portions of meat or seafood (if you’re not a vegetarian). Those of us living in affluent societies tend to eat too much of the calories we need, eight times the fat we need, twice the protein we need, and less than half the fibre we need. We are certainly overfed and undernourished.

All of us have unknown food allergies. Food allergy is a major cause of all inflammation, not just joint inflammation. “Leaky gut syndrome” is the best explanation of food allergy. Unfortunately, there is currently no means of accurately diagnosing food allergies no matter what you have heard. Blood tests and results from allergy testing equipments may not paint the whole picture. Moreover the affected person may not be disciplined enough to restrict certain types of food because in practice, it is not that easy to eliminate the allergen from what you eat.

Whole grains are rarely allergenic except for corn and wheat. Beans are rarely allergenic, and that includes soybeans. Most green and yellow non-tropical vegetables are not allergenic. You should, however, avoid 1) Nightshade vegetables (which contain toxic solanine) including potatoes, tomatoes, eggplants, and peppers, and 2) oxalate vegetables such as Swiss chard and spinach. Many people have gotten dramatic relief from arthritis by simply removing Nightshades from their diet (American Medical News, January 25, 1999).

Fruit of all kinds may be allergenic due to the sugar content. Allergy to all simple sugars is due to infection with Candida yeast which feeds on these sugars. Sugar is sugar. Fruit juice can contain much sugar. Tropical foods and tropical fruits such as all citrus, mangos, bananas, and avocados can be very allergenic for European people, especially in temperate climates.

Red meat is generally not allergenic, but is full of saturated fat and cholesterol with no fibre whatsoever. A few people are allergic to fish and seafood, but should know this by their reaction to it. Seafood should be limited to 10% of your diet if you include it. They are subject to heavy metal contamination depending on the areas they come from. Poultry and eggs are two of the top ten allergenic foods known. Milk and dairy products are the most allergenic food known due to the lactose and casein content.

Your basic food should be whole grains such as brown rice, whole grain breads and pastas, oatmeal, barley, corn, wheat, and others. Beans and legumes of all kinds are a tasty and nutritious staple. Green and yellow vegetables except for Nightshades and ones high in oxalic acid are good. Local (not tropical) fruits can be eaten in moderation by most people. Never eat refined foods, chemicalized foods, preserved foods, or anything with hydrogenated oils. Your fat intake should only be 10% to 20% of your caloric intake and from vegetable sources basically. Isn’t it ironic that poor people in Third World countries have far less arthritis and bone disease than the people in the richest top ten countries? When these people come to affluent countries, and adopt the Western diet, they suffer from the same rates of disease we do.

Obesity is a critical factor in Western Countries, and is an epidemic in America – the fattest country in the world. Australia is just after America. You are never going to be free from disease, pain and suffering until you normalize your weight. You can do this by making better food choices, yet still eating all you want. You simply cannot go hungry, as the hunger instinct is stronger than our sexual desires by far. Eat whole natural foods, and you can eat all you want and stay slim and healthy all your life. The most powerful healing method known is fasting. You should fast one day from time to time from dinner to dinner on water by simply skipping breakfast and lunch on a given day. You don’t have to eat less food, just better food. Calorie restriction and eating low glycemic food (slow releasing blood sugar or energy) is the most effective and proven way to extend life known to science.

Your bones and joints must get the minerals they need in the biological amounts required to be strong and healthy. Bone and joint health depends on minerals. We are all mineral deficient. Glucosamine is good for the joint cartilage. There are four vitamins proven to be effective in reducing inflammation. Natural mixed vitamin E, and not the cheap single tocopherol. In addition, vitamin D3 unless you are out in the sun a lot. Vitamin D is simply not found in food, except very small amounts in some animal products such as eggs. Vitamin K should already be in your daily vitamin. Take Vitamin C but not the cheap ascorbic acid type. Do not take megadoses of vitamin C. Vitamin C will acidify your normally alkaline bloodstream which could encourage the growth of cancerous cells. In fact megadoses of anything are unhealthy whether it is food, water, oxygen, exercise, sun, fun or vitamins.

Flax oil is a great way to deal with inflammation. Our diets are far too high in omega-6 fatty acids and deficient in omega-3 fatty acids. Flax oil is a good source but unpalatable for children. The alternative is to use deep sea fish oil without mercury contamination which has high Omega-3 source too.

There is a Catch-22 with regard to exercise. You must do low impact exercise like walking or swimming so as not to injure your joints. Low impact exercise is very important here. Heat can be good, so use heat pads if you can.

Diet and lifestyle is the real cure for arthritis or any other condition. Unfortunately, we can’t get all the nutrients we need from out diet nowadays. Thus high rated supplements and hormones are very powerful, but still eat your good, healthy, whole natural food. Arthritis, rheumatism, osteoporosis, and other bone/joint conditions can take a long time to heal. It usually takes decades to develop these problems, so this can’t be undone in a year or two. Also, the bone and cartilage is very slow to regrow. Elderly people often have such advanced conditions and at such poor health, the best they can do is to simply stop the further progression of the deterioration.

Do you start the day running, scrambling to get yourself and the kids ready? If you’re trying to lose weight, your first task is eat a healthy breakfast even if you’re in a rush. Moms, don’t give into the temptation to grab a donut and call that breakfast. A healthy breakfast should consist of a variety of foods to refuel your body and by variety, we’re not talking about sugar. Think whole grains, low-fat protein, dairy and fruit. Here’s a list of some of the best foods to jump start your day:

Grains – oatmeal, whole grain rolls, toast, hot or cold cereals, bran muffins

Protein – eggs, peanut butter, lean slices of meat

Dairy – low-fat or skim milk, low-fat plain yogurt, cottage cheese, low-fat cheese

Fruits or vegetables – fresh fruits like bananas, apples and strawberries, carrot juice

Don’t have time to sit for breakfast? Munch on a high fiber dry cereal with a banana. Gulp down a cup of skim milk before you head out the door.

Tired of the same old, same old? Try yogurt topped with fruit and a little of your favorite dry cereal. Spice up cottage cheese by adding raisins and cinnamon. Make your own egg muffin with a whole grain English muffin.

If you have to eat breakfast out, choose whole-grain breads over donuts, scones, pancakes, croissants or biscuits. Skip the ham, bacon or sausage.

Eating a healthy breakfast will keep you from binging mid-morning or eating way too much at lunch because you’re ravenous. By satisfying your hunger in the right way, you’ll enjoy better concentration during those productive morning hours. When you select healthy options in the morning, it will be easier to continue good eating habits throughout the day. And that’s one key to losing weight after baby.

Today’s Action Step: What healthy foods will you eat for breakfast today or tomorrow?

The advent of agriculture about 10,000 years ago and the subsequent scale-up to mass feeding made possible by the Industrial Revolution solved problems of quantity but not quality. Average life span has increased paralleling these changes, due in large part to agricultural productivity, efficient food distribution and preservation, and the development of public utilities. No, it is not modern medical measures that have extended our lives, but rather farmers, truckers and plumbers.

The primary products coming from farmers’ fields today – grains and legumes – deliver calories but are not natural human nutrition. The argument can effectively be made that it is the conversion of the human diet to one based on grains that has led to the modern epidemic of chronic degenerative diseases and obesity.

Putting Things In The Perspective Of Time

If we draw a line 276 miles long representing the estimated time of life on Earth, the time since the Industrial Revolution – about 250 years ago – would occupy only about one inch on the last itsy bit of the entire line. Put another way, if we scaled down the amount of time of life on Earth to one year, our modern industrial times would be less than 2 seconds. Although we have grown up in the new era of fluorescent lights, plastic surgery and Mars bars, these are totally unique circumstances from a genetic perspective.

The Genetic Perspective

Human genes and those of every other living creature are obviously tuned to the 276 miles, not the last one inch. Think of a fish. Its genes are programmed for life in the water and eating smaller fish. If we attempt to deny this fact by taking it out of the water and trying to feed it lasagna, it will suffer ‘dis-ease’ and die. This extraordinarily simple concept is so obvious it seems elementary for me to even point it out. But few people get it! Instead we eat any sugar-coated thing that will go in our mouths, indeed do try to feed lasagna to farm raised fish and even carnivorous pets, live carpe diem and believe modern medicine can repair whatever goes wrong.

A Simple Truth

It was only after much independent study, experience and thought that I arrived at the following embarrassingly simple truth:

If things are not used according to the way they are designed, they fail and break.

Our parents taught us the proper way to use our toys, we know enough to read instruction manuals, and a test for intelligence we all can pass is to not put a square peg in a round hole. Applying these same simple principles is the master key to health.

What Our Genes Expect

What are human genes programmed for; what does our instruction manual say? Since 276 miles on the time line represent living out in nature and eating natural foods found there, that is the data our genes properly accept… not the new synthetic environment we have created in the last one inch of time. Our genes are encoded with the external world we were designed for. When we are born, our genes fully expect to be dropped onto the forest floor and remain within that context for a lifetime. We should not confuse our origins just because we were born into this new synthetic world.

Today’s modern world is one of unnatural leisure, cocooned living in air-conditioned plastic dwellings, polluted air, little sunshine or exercise, polluted and treated municipal water and fractionated, synthetically fortified, processed foods that are barely recognizable as having ever come from nature. We are, in effect, fish out of water and in a genetic time warp.

Food As An Environment

Food is such an important component of health because, in effect, it is an environment we choose to bathe our tissues with. Should we not select the food environment we are adapted to, the food of the 276 miles minus the one inch?

In a way it is unfortunate that the body is so resilient and will attempt to adapt to whatever food it is provided with. This permits society to fatuously consent to an “adaptation to toxicity,” rather than face problems squarely and address causes. If we got sick to our stomach every time we ate something that was not correct, choices would become easy. But instead of relying on a vomiting reflex – if health is our goal – we must use intelligence and foresight in our day of endless plenty and symptomatic palliation.

The situation we are faced with today is that our bodies dutifully seek homeostasis at high and higher levels of toxicity. This desperate survival mechanism will ultimately be stressed beyond its limits and the result is disease, degeneration and loss of vitality. Unfortunately, consequences like these are temporally so far removed from the etiologic eating regimen, and the body is so forgiving and long-suffering, that few understand the relationship between the effect and the cause.

Using Simple Logic

So how do we sort through all of the competing food ideas to get back on track? I am going to explain here a very simple principle that is so reasonable you need not even look for proofs. Follow along with me and see if you don’t agree.

Consider the following three premises:

Just like a tree is genetically adapted to absorb certain nutrients from soil, and a lion is genetically adapted to thrive on prey, and a deer is genetically adapted to browse on vegetation, so too humans are genetically adapted to certain kinds of food.

The majority of modern processed foods are products of the Agricultural/Industrial Revolution. They occupy a small part of the genetic history of humans and are not natural human foods.

The natural, genetically-adapted-to food for humans must predate them. In other words, how could humans exist before the food they needed to survive existed? We were completely developed biologically prior to agriculture and any method of food processing. That means the archetypal diet humans ate was the perfect diet because that was the diet responsible for the existence and development of the incredibly complex human organism. That diet was the milieu, the environmental nutritional womb, if you will, from which we sprung.

If you consider these three premises, the logical conclusion derived from them is that the best food for humans is what they would be able to eat as it is found in nature. There is no big mystery as to what healthy and natural food is. It is exactly what we could find, eat, digest and survive on if we were abandoned in the wild … without matches. The list is really quite short: fruit, nuts, milk, honey, some vegetables, eggs and prey/carrion.

The Raw Truth

A feature of all natural food is that it is raw – alive if you will. The salubrious importance of this fact is inferred from the Law of Biogenesis that says life can only come from preexisting life. Life begets life. In spite of scientists’ dreams to the contrary, we have never observed life springing from non-life, nor have we ever even been able to create life from non-life in a laboratory. If we eat living foods, we enhance our own life. If we eat dead, devitalized foods we become devitalized and dead. Granted, this will not happen all at once, but as the adaptive reserves are exhausted and equilibrium can no longer be achieved, we become just like the dead food we eat.

This accords with what Hippocrates, the father of medicine, said thousands of years ago: “Foods must be in the condition in which they are found in nature, or at least in a condition as close as possible to that found in nature.” We were not suddenly dropped from outer space onto Earth with matches, microwaves, ovens, extruders, deep fryers, rotisseries and fry pans. We began on the forest floor, not in a line to a fast food counter. Our natural bodies are designed for a natural world, exactly like every other creature.

Now then, every other organism on Earth eats raw foods exactly as they are found in nature. Do you think nature doesn’t notice our decision to change all that? Have humans, among all the millions of species of creatures on Earth, discovered an error in nature and corrected it by cooking their foods? Hardly. If you would like to find a devil that has possessed the modern mind in order to cause disease, it is the Hades of cookery.

Grains Are Not A Natural Human Food

Grains have become a mainstay of modern processed foods. Although they are “natural” (having come from nature), they are not a natural food of humans. We can conclude this because of the unnatural heat needed to unfold their starches to make them digestible, and to neutralize the toxins the seeds contain to inhibit disease and infestation in the field. Grains do not pass the test of matching food to our genetic expectation.

Our immersion in modern cookery and food processing has misled us. We assume that which is usual and ordinary is how things should be. Even the “health food” industry has been hoodwinked. Granola, tofu and whole grain breads and cereals are not natural human foods at all. (Although they are better than the refined white pabulum versions.) They cannot be found in nature in a form that permits their safe consumption in the raw state. No human in the wild could ever survive by attempting to forage and consume them. They are there to grow other plants and as food for other creatures.

Perils Of Heat Processing

Although cooking is commonly justified on the basis that it makes (unnatural) foods digestible and palatable, and that it neutralizes certain toxins and pathogens, little attention is given to its inherent toxic and nutritionally vitiating effects.

Heating foods, particularly in mixtures, can racemize amino acids, carbohydrates and vitamins, oxidize essential fatty acids and cholesterol, form Maillard protein-sugar reaction products, change the physico- chemical state of food, form acrylamides, hydrogenate fatty acids, destroy enzymes, chelate minerals, destroy vitamins…. to only begin the list. The end result is a food matrix that might smell, look and taste great, have an ingredient label and nutritional claims that are beguiling, but be nutritionally imbalanced and disease-producing.

The bottom line is that true food is a complex, biological, holistic matrix, not a mere assemblage of reductionistic parts and pieces that can be treated with impunity. Heat is the enemy of nutrition as can be easily predicted by observing what happens to any other complex thing that is set afire.

It is characteristic of life and real, living food that it is highly ordered and of low entropy. Heat accelerates the inevitable thermodynamic rise in entropy, i.e., the loss of order that characterizes life and differentiates it from non-life. In effect, the healthful information (another version of thermodynamic entropy) in food is lost with the introduction of heat and thus that information cannot transfer to and benefit the eater.

Fixing Things

It would be very difficult today to achieve the ideal, raw, natural diet. First of all, we would have trouble with aesthetics and palatability due to the perversion of our palate, and secondly there are few choices available in the market. Nevertheless, understanding the above principles helps us understand how to make eating decisions and compromise the least. It gives us an ideal that we can at least strive toward.

Frustrated with the misdirection of the food industry and their unwillingness to see or apply the above principles, over two decades ago I set about trying to bring this message to thinking people and to create healthy alternatives. Of particular interest over the past several years were breakfast cereals and snack bars. These products are consumed in massive amounts in our on-the-go society and improving them could bring widespread benefit. So, using the principles above, our research facility set about developing a healthy alternative to breakfast cereal and snack bars that would have great taste, incorporate truly natural human foods, help with weight reduction, be nutraceutically enhanced and not be heat processed.

Health-First Design

The challenges in creating a packaged, shelf-stable product using these principles are no small matter and include:

Non thermal processing – It is critical that the product not be heated above 118 degrees F, the critical temperature above which food enzymes and other nutrients are destroyed, decreased, or adversely altered. It is little wonder that heat is so widely used in food processing, it melts ingredients to permit forming, dries them to decrease water activity (critical for shelf stability) and sterilizes them.

Special Processing Care – To create a finished product that remains raw but has crunch, good taste and package stability requires specially engineered equipment, hand preparation and individual batching. To protect it on the way to the table, the end product must also be shielded from photo-oxidation and air by drying under vacuum, flushing with an oxygen-free atmosphere and the use of light-barrier packaging.

Truly Natural Human Food Ingredients

The following natural human food and nutraceuticals were selected to create a new non-thermally processed, nutritionally superior “Un-Cereal™”:

Nuts (not legumes) provide a bounty of minerals, vitamins, protein and essential fatty acids. Using raw nuts has required the development of special processing to remove the bitter tannins in the outer layer, thus making them more palatable, digestible and nutritious.

Sprouts have the highest nutrient concentration and are at the most digestible stage in the lifecycle of seeds. In the early stages of development, sprouts lose the anti-nutritional elements that remain in grain seeds that must be neutralized by cooking. In this application they provide a raw vegetable “flour” matrix that permits forming without the unnecessary starch (sugar, once digested and metabolized) carbohydrates of mature cereal seeds.

Colostrum is the primary component of new (first) milk and is arguably one of the most important of all food sources. It is a concentrated source of vitamins, minerals, enzymes, protein, immune-enhancing antibodies and pathogen-fighting iron chelators, lactoferrin and lactoperoxidase.

Flax (and the above nuts) provide omega-3 essential fatty acids, antioxidants and fiber, all universally deficient in the modern diet but abundant in raw natural human foods. Grain predominant heat processed diets shift the ratio of omega-6:omega-3 from the natural 1:1 ratio to 20:1 or even more. Moreover, the application of heat to these fragile oils can convert them to toxic trans configurations and other isomeric and oxidized forms.

Fructooligosaccharides are prebiotics that enhance the growth of beneficial intestinal bacteria (probiotics) which in turn promote digestion, detoxification and immunity.

Probiotics are active (live) yogurt-like cultures of beneficial microorganisms that increase immune strength and digestive function as well as synthesize nutrients. By incorporating a variety of species, a spectrum of beneficial actions are capitalized upon.

Enzymes are a part of all natural foods but are very delicate and are destroyed above body temperature. Natural enzymes within raw foods aid in digestion, nutrient absorption and sparing of digestive organ (particularly pancreatic) reserve.

Pollen is the nutritious “egg” of plants and contains hundreds of phytonutrients, the highest antioxidant activity of any fruit or vegetable yet tested, enzymes, phytosterols, amino acids, fatty acids including omega-3, naturally chelated minerals, and a variety of vitamin complexes.

Vitamins and Minerals are in their most complete spectrum, most appropriate ratios and in their most bioavailable form as part of the natural unaltered ingredients themselves.

Antioxidants – Both fat and water soluble vitaminic and herbal oleoresin natural antioxidants are used to help extend shelf-life and to protect fragile nutrients from being lost or turning into dangerous free radicals.

Lipids – Health boosting and weight reducing saturated and unsaturated fatty acids are best consumed as part of raw natural foods. Within the natural “shell” of living foods, lipids are stabilized by a complex host of structural and biochemical features.

Fresh fruits РAre included for the vitamin and antioxidant bounty they provide. Additionally our research has shown that certain fruit pur̩es are particularly capable of increasing food stability by inhibiting bacteria that are food degrading and potentially pathogenic. This is a wonderful alternative to the chemical potpourri used in conventional foods for preservation.

Ingredients

Almonds, Brazil Nuts, Pecans, Cashews, Macadamia Nuts, Prebiotics (including Fructooligosaccharides), Flax, Plums, Walnuts, Maple Syrup, Apples, Dairy Concentrate (including Colostrum, Lactoferrin, Lactoperoxidase), Honey, Bee Pollen, Bananas, Blueberries, Strawberries, Enzymes, Oat Sprouts, Probiotic Cultures (including Lactobacillus acidophilus, Lactobacillus bifidus, Enterococcus faecium), Quinoa Sprouts, Spelt Sprouts, Vanilla, Cinnamon, Coral Calcium, Milk Calcium, Wysong Oxherphol™ (Vitamin E Tocopherol Epimers, Fat-soluble Vitamin C, Organic Chelators and Natural Botanical Oleoresins)

The Result

The resulting Un-Cereal™ (consistency of a chunked granola) and formed snack bar are expensive to produce because of the sheer cost of ingredients and the difficult and time-consuming processing. But a little goes a long way. Even adding a small amount to salads, shakes or conventional breakfast cereals greatly boosts their nutritional density.

The products have also proven to be very satiating. A small bowl or a bar eaten along with some yogurt or fruit, or mixed into a smoothie, will “stick to the ribs” for hours thus serving as a meal substitute and high protein diet food.

We have limited production capacity due to the scale of our R&D facility and the tedious hand batching required. Nevertheless, to the degree we are able to provide the product along with its educational rationale, people can become reacquainted with their “food genes” and perhaps incorporate the healthy principles into other food and lifestyle choices. Clinicians may also find it of benefit to incorporate into diet programs, to help wean patients off carbohydrate dependence or to use as a teaching tool to demonstrate to patients the features they should be looking for when selecting healthy foods.

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Further reading and resources of scientific references:

Wysong, R. L. (1976). The Creation-Evolution Controversy. Midland, MI: Inquiry Press.

Wysong, R. L. (1990). Lipid Nutrition: Understanding Fats and Oils in Health and Disease.

Midland, MI: Inquiry Press.

Wysong R. L. (1993). Rationale for Animal Nutrition. Midland, MI: Inquiry Press.

Wysong, R. L. (1993). The Synorgon Diet: How to Achieve Healthy Weight in a World of Excess.

Midland, MI: Inquiry Press.

Wysong, R. L. (2002). The Truth About Pet Foods. Midland, MI: Inquiry Press.

For further reading, or for more information about, Dr Wysong and the Wysong Corporation please visit www.wysong.net or write to wysong@wysong.net. For resources on healthier foods for people including snacks, and breakfast cereals please visit www.cerealwysong.com.

By the time you read this article, my 86-year old father would had undergone two heart surgical procedures in Barranquilla, Colombia, South America, on the night of yesterday November 28th, 2007: 1) arterial bypass surgery, and 2) a pacemaker insertion. According to the cardiologist in charge of his case, one of his arteries looked like a “chorizo;” I dare you to imagine the analogy. Imagine what 86 years of smoking, not exercising, eating white rice, potatoes, yuca, plantains, chorizos, chicharron (fried pork), occasional pizza on Sundays, fruits loaded with sugar, sugar in just about any drink, arepas and empanadas (deep fried corn dough), alcohol, and a myriad of other sweet treats, and delicious local fried and white-flour and grain specialties would do to your body. I think he’s very fortunate to have made it this far in his life. He also suffers from a kidney condition and high blood pressure. By the way my father is very slim, has no belly and weighs about 160 pounds. He is a practicing medical doctor with specialities in pneumology and radiology.

My father’s heart surgeries got me thinking about what I think is the most terrible disease of modern society: Misinformation. Misinformation is actually a disease and is very contagious; we all suffer from it. We suffer from it due to various causes; a) the media has told us either the wrong information or hasn’t told us the full story on a topic, b) because we associate with people who also carry the disease and further make us sick, c) because we seek the wrong specialist to cure us from the disease, and d) because we simply don’t care about being a victim of the misinformation disease.

Art Heinze, a dear friend and mentor once told me…”there are three type of people in the world: the ones who make things happen; the ones who see things happen; and the ones who simple don’t know what happens.” This is a brilliant thought and fits perfectly in my comments today. I’d add to Art’s thought a fourth category – the ones who don’t really care about what happens. Unfortunately most of the world’s population is in the second, third, and fourth category. Somebody once said…”we are robots programmed to be born, and then to obey, eat, study, work, consume, become old, and die.” We shouldn’t live our lives like robots.

We are surrounded by “misinformation” messages. The media, restaurants, our friends, our family; they all contribute to our information or to our “misinformation” about food and health. We’re bombarded by TV shows, newspaper and magazine ads, lunch and dinner invitations, family gatherings and other social events that linger our ability to think for ourselves. From the moment we are born we see people drinking sodas and sugar-full fruit juices, eating pizzas, grains, processed white flour, high quantities of red meat, processed foods, candies, sugars, and many other foods that I’m sure you know are bad for you. Our brain processes this information simply by telling us that if everybody is eating A, then A must be something we must eat and it’s OK to eat; we believe this (because we are in auto pilot and not thinking for ourselves), and we feel bad if we don’t act and eat like everyone else does.

Just to give you an idea of the multi billion dollar restaurant food industry, the US pizza industry reports the following on its website “…Not only did the pizza industry increase its volume of units between July of 2006 and July of 2007, sales saw one of the most significant rises in a few years. During this period the pizza segment saw a 3% increase in sales in both the QSR** and the CD** segments, which equates to an overall increase of $936,433,802 and brings the total U.S. pizza sales for these segments to $32,150,893,862 according to NPD Crest. This $32.2 billion in pizza sales represents 6.29% of the total ‘eating place’ restaurant sales in the U.S., which according to the NRA was $511 billion in 2006.” I don’t know about you, but I find this numbers very shocking. Pizzas are one of the worst foods we can consume and the industry is proud of reporting $32.2 billion in annual sales and a 3% annual growth. This tells you how “misinformed” our society is in regards to food consumption. Obviously is all about money; the food industry needs to make a profit and sell anything that people would eat regardless of the damaging health effects. If you study Alan Watt, David Icke and Alex Jones’ work, you’d know that their research suggest something really shocking and scary could be happening behind the scenes – population control. We are trading years of healthy life for the convenience of buying a $1 menu meal or a slice of pizza. I invite you to think that for every pizza slice, any fast food meal, or any grain or sugar based meal you eat, you are diminishing your lifespan by a few hours.

The reason I think we all have been victims of the “misinformation” disease is that very likely nobody has told us in school, in the mass media, or in our encounters with “misinformed” family and friends, nor we see in restaurant menus, that “insulin” is perhaps one of the most important topics we have to learn about if we want to be considered part of the first category that I spoke about before – the ones who make things happen.

There are four time-tested, clinically proven gauges of health that you can use to determine your own level of health. They are:

• Insulin levels

• Weight

• Blood pressure

• Cholesterol levels

I will dedicate a few lines to insulin since it’s a very important and misunderstood substance, and you can read about the rest in just about any health publication. What’s the deal with insulin levels? Sugar and grains cause your body to produce insulin and high insulin levels are the single largest physical cause of accelerated aging. If you want to slow down aging and stay healthy then you need to change your grains for greens. I will quote what Dr. Joseph Mercola says about it in www.mercola.com: “Well, you need insulin to live, but you probably have far too much insulin floating around in your body. Most adults have about one gallon of blood in their bodies and are quite surprised to learn that in that gallon, there is only one teaspoon of sugar! You only need one teaspoon of sugar at all times — if that. If your blood sugar level were to rise to one tablespoon of sugar you would quickly go into a hyperglycemic coma and die. You body works very hard to prevent this by producing insulin to keep your blood sugar at the appropriate level. This reaction keeps you from dying when you eat sugar. Unfortunately, it turns out that high levels of insulin are quite toxic for your body. Anytime you eat grains and sugars, you are increasing your insulin levels. If you have high cholesterol, high blood pressure, diabetes, or are overweight, it is highly likely that you are eating far too many grains. When I reference diabetes I am referring to the most common type, type 2 diabetes, which typically occurs in adulthood and is associated with increased weight. Type 1 diabetes is actually a problem with not enough insulin, as the pancreas loses the ability to manufacture it.” If you’d like to read about the importance of insulin and how it relates to many diseases, go to http://www.mercola.com/2001/jul/14/insulin.htm.

It’s really sad that in our society it’s a lot cheaper to buy a slice of pizza or a cheeseburger than to buy a healthy meal. First of all, it’s extremely difficult to find a true healthy meal on the streets. In my experience, the best option is to cook and eat at home. Despite all the literature available about healthy eating habits, and despite someone’s educational level, it’s very likely that changing someone’s eating habits could become a daunting task. The reason for this is that change is an emotional action, rather than a rational one. This is the reason that all diets are effective, but none of them work. A great quote that I found about change is by John Kotter: “Behavior change happens mostly by speaking to people’s feelings. This is true even for organizations that are focused on analysis and measurement, even among people who think of themselves as smart in a MBA sense. In highly successful change efforts, people find ways to help others see problems or solutions in ways that influence emotions, not just thought.”

Research seems to indicate that It’s very hard to change someone’s habits just by throwing rational information to that person; if emotions are not involved in the reason for changing someone’s behavior, all efforts could be fruitless. This explains why is common to see medical doctors and highly educated individuals making really bad food choices. Even more astonishing is the fact that in my experience, it’s almost impossible to find a healthy meal at the cafeteria or restaurant inside a hospital. That tells you a lot about the system and how widespread the “misinformation” disease is – not even hospitals can cure it.

The cure for the “misinformation” disease is in all of us. The fact that you’ve been eating sugar and grains all your life doesn’t mean you have to continue doing it. Control your insulin levels. Be curious, question absolutely everything you eat, find an emotional reason to change – wake up! I love my father very much, and I’m in emotional pain from seeing him suffer from the “misinformation” disease. Perhaps my father could have lived to be 120 years old if he would have cured himself from the “misinformation” disease.

By the time you read this article, my 86-year old father would had undergone two heart surgical procedures in Barranquilla, Colombia, South America, on the night of yesterday November 28th, 2007: 1) arterial bypass surgery, and 2) a pacemaker insertion. According to the cardiologist in charge of his case, one of his arteries looked like a “chorizo;” I dare you to imagine the analogy. Imagine what 86 years of smoking, not exercising, eating white rice, potatoes, yuca, plantains, chorizos, chicharron (fried pork), occasional pizza on Sundays, fruits loaded with sugar, sugar in just about any drink, arepas and empanadas (deep fried corn dough), alcohol, and a myriad of other sweet treats, and delicious local fried and white-flour and grain specialties would do to your body. I think he’s very fortunate to have made it this far in his life. He also suffers from a kidney condition and high blood pressure. By the way my father is very slim, has no belly and weighs about 160 pounds. He is a practicing medical doctor with specialities in pneumology and radiology.

My father’s heart surgeries got me thinking about what I think is the most terrible disease of modern society: Misinformation. Misinformation is actually a disease and is very contagious; we all suffer from it. We suffer from it due to various causes; a) the media has told us either the wrong information or hasn’t told us the full story on a topic, b) because we associate with people who also carry the disease and further make us sick, c) because we seek the wrong specialist to cure us from the disease, and d) because we simply don’t care about being a victim of the misinformation disease.

Art Heinze, a dear friend and mentor once told me…”there are three type of people in the world: the ones who make things happen; the ones who see things happen; and the ones who simple don’t know what happens.” This is a brilliant thought and fits perfectly in my comments today. I’d add to Art’s thought a fourth category – the ones who don’t really care about what happens. Unfortunately most of the world’s population is in the second, third, and fourth category. Somebody once said…”we are robots programmed to be born, and then to obey, eat, study, work, consume, become old, and die.” We shouldn’t live our lives like robots.

We are surrounded by “misinformation” messages. The media, restaurants, our friends, our family; they all contribute to our information or to our “misinformation” about food and health. We’re bombarded by TV shows, newspaper and magazine ads, lunch and dinner invitations, family gatherings and other social events that linger our ability to think for ourselves. From the moment we are born we see people drinking sodas and sugar-full fruit juices, eating pizzas, grains, processed white flour, high quantities of red meat, processed foods, candies, sugars, and many other foods that I’m sure you know are bad for you. Our brain processes this information simply by telling us that if everybody is eating A, then A must be something we must eat and it’s OK to eat; we believe this (because we are in auto pilot and not thinking for ourselves), and we feel bad if we don’t act and eat like everyone else does.

Just to give you an idea of the multi billion dollar restaurant food industry, the US pizza industry reports the following on its website “…Not only did the pizza industry increase its volume of units between July of 2006 and July of 2007, sales saw one of the most significant rises in a few years. During this period the pizza segment saw a 3% increase in sales in both the QSR** and the CD** segments, which equates to an overall increase of $936,433,802 and brings the total U.S. pizza sales for these segments to $32,150,893,862 according to NPD Crest. This $32.2 billion in pizza sales represents 6.29% of the total ‘eating place’ restaurant sales in the U.S., which according to the NRA was $511 billion in 2006.” I don’t know about you, but I find this numbers very shocking. Pizzas are one of the worst foods we can consume and the industry is proud of reporting $32.2 billion in annual sales and a 3% annual growth. This tells you how “misinformed” our society is in regards to food consumption. Obviously is all about money; the food industry needs to make a profit and sell anything that people would eat regardless of the damaging health effects. If you study Alan Watt, David Icke and Alex Jones’ work, you’d know that their research suggest something really shocking and scary could be happening behind the scenes – population control. We are trading years of healthy life for the convenience of buying a $1 menu meal or a slice of pizza. I invite you to think that for every pizza slice, any fast food meal, or any grain or sugar based meal you eat, you are diminishing your lifespan by a few hours.

The reason I think we all have been victims of the “misinformation” disease is that very likely nobody has told us in school, in the mass media, or in our encounters with “misinformed” family and friends, nor we see in restaurant menus, that “insulin” is perhaps one of the most important topics we have to learn about if we want to be considered part of the first category that I spoke about before – the ones who make things happen.

There are four time-tested, clinically proven gauges of health that you can use to determine your own level of health. They are:

• Insulin levels

• Weight

• Blood pressure

• Cholesterol levels

I will dedicate a few lines to insulin since it’s a very important and misunderstood substance, and you can read about the rest in just about any health publication. What’s the deal with insulin levels? Sugar and grains cause your body to produce insulin and high insulin levels are the single largest physical cause of accelerated aging. If you want to slow down aging and stay healthy then you need to change your grains for greens. I will quote what Dr. Joseph Mercola says about it in www.mercola.com: “Well, you need insulin to live, but you probably have far too much insulin floating around in your body. Most adults have about one gallon of blood in their bodies and are quite surprised to learn that in that gallon, there is only one teaspoon of sugar! You only need one teaspoon of sugar at all times — if that. If your blood sugar level were to rise to one tablespoon of sugar you would quickly go into a hyperglycemic coma and die. You body works very hard to prevent this by producing insulin to keep your blood sugar at the appropriate level. This reaction keeps you from dying when you eat sugar. Unfortunately, it turns out that high levels of insulin are quite toxic for your body. Anytime you eat grains and sugars, you are increasing your insulin levels. If you have high cholesterol, high blood pressure, diabetes, or are overweight, it is highly likely that you are eating far too many grains. When I reference diabetes I am referring to the most common type, type 2 diabetes, which typically occurs in adulthood and is associated with increased weight. Type 1 diabetes is actually a problem with not enough insulin, as the pancreas loses the ability to manufacture it.” If you’d like to read about the importance of insulin and how it relates to many diseases, go to http://www.mercola.com/2001/jul/14/insulin.htm.

It’s really sad that in our society it’s a lot cheaper to buy a slice of pizza or a cheeseburger than to buy a healthy meal. First of all, it’s extremely difficult to find a true healthy meal on the streets. In my experience, the best option is to cook and eat at home. Despite all the literature available about healthy eating habits, and despite someone’s educational level, it’s very likely that changing someone’s eating habits could become a daunting task. The reason for this is that change is an emotional action, rather than a rational one. This is the reason that all diets are effective, but none of them work. A great quote that I found about change is by John Kotter: “Behavior change happens mostly by speaking to people’s feelings. This is true even for organizations that are focused on analysis and measurement, even among people who think of themselves as smart in a MBA sense. In highly successful change efforts, people find ways to help others see problems or solutions in ways that influence emotions, not just thought.”

Research seems to indicate that It’s very hard to change someone’s habits just by throwing rational information to that person; if emotions are not involved in the reason for changing someone’s behavior, all efforts could be fruitless. This explains why is common to see medical doctors and highly educated individuals making really bad food choices. Even more astonishing is the fact that in my experience, it’s almost impossible to find a healthy meal at the cafeteria or restaurant inside a hospital. That tells you a lot about the system and how widespread the “misinformation” disease is – not even hospitals can cure it.

The cure for the “misinformation” disease is in all of us. The fact that you’ve been eating sugar and grains all your life doesn’t mean you have to continue doing it. Control your insulin levels. Be curious, question absolutely everything you eat, find an emotional reason to change – wake up! I love my father very much, and I’m in emotional pain from seeing him suffer from the “misinformation” disease. Perhaps my father could have lived to be 120 years old if he would have cured himself from the “misinformation” disease.