Effects of the Refined Food Diet
Some people find “junk” ‘foods’ to be highly addictive and are unable to prevent themselves from gorging or bingeing on particular foods, even if they know the extreme damage those foods are causing to their health. Many addictions begin as the body’s craving for nourishment, eg eating excessive amounts of white bread, even though nutrients have already been removed. They become addictions when this craving for nourishment distorts to become the body’s obsessive craving for toxins in the denourished food, which act to the detriment of its wellbeing. Many addictive substances may not immediately found to be pleasurable until the body habituates to the substance. Once this occurs, removal of the substance produces withdrawal symptoms, including craving for more, until more of the substance is ingested, or until the body de-toxifies and de-habituates, through, say, fasting, and changing to a healthy diet.
Natural, wholesome, health-promoting foods taste delicious and are not addictive. Any substance that promotes health is not in itself addictive, and will not lead to addictions, but rather to healthy appetites that are easily sated and do not arise until the bodies need for nutrients prompts it. People do not become addicted to healthy foods.
A food allergy is defined as a body’s over-reaction to a particular food. Our bodies are biological systems that function very well in their natural state, and relate best to natural, wholesome, nutritious foods. Generally, the more natural condition that a food is in, the better our bodies are able to digest and assimilate it. Conversely, the more unnatural a food is, through stripping nutrients, adding preservatives, sugar, salt, and other chemicals, etc. the greater the toxic effect the food will have on the body, and the more difficulty the body has in dealing with it.
When the body ingests a toxin, it releases histamines and white corpuscles, to deal with that toxin. Continued, prolonged exposure to refined ‘foods’ will cause the body to step up its reaction, eventually causing a massive over-reaction, even when only a small amount of toxin is ingested. This is called an allergic reaction. Allergies are far more widespread than commonly recognised, and include many common so-called ‘foods’, such as products containing substantial amounts of white flour, white sugar and table salt. Wheat becomes more problematic because most of us ingest abnormally high proportions compared to other grains, creating severe dietary imbalance of a highly refined product.
The effect of allergies is that the body manifests many of the symptoms of more serious poisoning such as headaches, conjunctivitis, high blood pressure, digestive problems, asthma, arthritis, depression, chronic fatigue, obesity. Far too few of those who do suffer from allergies remain unaware of what is causing the problems, and continue to consume foods that are making them ill. No food-allergy based illness can be cured without a healthy, wholesome diet.
Child allergies are increasing and have become of recent concern to the medical profession. Currently 3% of all Australian children have serious food allergies, some potentially fatal. Rural children have recently been found to have fewer allergies than city children, and current thinking is because of their ongoing exposure to a wider range of soil bacteria.
Acute and Chronic Diseases
Acute diseases are usually intense and relatively short-lived. They are often of the infectious variety, are perpetuated by poor nutrition and usually treated as hygiene issues. A malnourished body containing sufficient toxins will act as the ideal host for acute diseases, many of which have a purging and detoxifying effect on the body. Dis-ease is often nature’s way of correcting an imbalance that we have not corrected ourselves. Often, when a person is displaying signs of an acute illness, the body is passing through a healing crisis and is already on the road to health.
Chronic diseases are also a nutritional disorder, being caused in the main by malnourishment and a build up in toxins over a long time. What may have originally have manifested as an acute skin disorder or bout of influenza, both of which are nature’s way of eliminating toxins that are nearer the surface, can instead be suppressed by, for example the use of antibiotics, or prescribed chemical medications given to suppress symptoms, and can be driven deeper inside. In such a case, the retained toxins plus the medical drugs, which are often toxins in themselves, may combine over time to produce far more serious problems, such as arthritis or rheumatism, or even cancer. The medical fraternity has few answers for chronic diseases, and often teaches that many of these illnesses have no cure. This is certainly true of this form of medicine, if dietary contributions remain unchanged. Most systems of natural medicine will seek to aid the elimination of toxins, and can be very efficacious where chemical medicine fails.
One of the problems created by the curative approach to health is the overuse of antibiotics. Generally, any substance that will destroy harmful bacteria will also destroy many of the beneficial strains of bacteria so necessary for a person’s health. The flora in both the small and large intestines, so necessary for proper digestion, are particularly vulnerable to antibiotic attack. People with prolonged use of antibiotics are in danger of becoming host to a yeast infection called Candida albicans, a debilitating disease caused by a harmful yeast taking root in the digestive system and turning sugars into acetaldehyde, a toxin. Other effects of Candida are headaches, fluid retention, skin complaints, abdominal bloating, thrush and mental disorientation.
A further problem of antibiotics is the breeding of immune strains of bacteria, many of which can be far more virulent than the original ones. This can occur when a stronger strain of the bacteria is not destroyed by a medicine, and is then left to multiply, giving rise to more virulent, resistant strains. In short, we breed Superbugs. There is an added danger that harmful, resistant forms of bacteria can occupy the place of beneficial bacteria whenever they become wiped out by the use of antibiotics, resulting in the patient getting worse. There are now several strains of bacteria in hospitals that have very high antibiotic resistance. Nowadays, MRSA or golden staff is only treatable by the one last most powerful antibiotic called vancomycin, is rife in hospital wards in Australia, and has broken out of hospital confines in the USA. Already there is a bacterium called VRE or vancomycin resistant enterococcus, which has no known cure that is in some hospital wards, and recently an instance of VRE has occurred outside of hospitals.
The practice of adding avoparcin antibiotic to animal feeds has resulted in resistant diseases in people who have consumed animal products. Many diseases, previously regarded as having been wiped out on our planet, are now returning in more potent, resistant forms, and could cause widespread havoc in the future. Untreatable strains of tuberculosis are the greatest cause of death amongst the poor in Russia.
Some hospitals have recently introduced maggots into some to treat slow healing wounds, as eg with diabetics. As they feed on any rotting flesh, they release an anti-bacterial agent that keeps the wound clean, allows speedier, natural healing, a practice widely used by troops in the trenches during WW1.
The damaging effects of harmful bacteria are well known to the western world, but the health-promoting role of beneficial forms of bacteria, are not so well understood. Soil bacteria create food for plants out of waste. Some bacteria make plant food out of minerals, while others do the same with dead plant and animal remains. Without bacteria, there would be no plant life on our planet, and without plant life, there would be no animal life. Plant life is necessary to provide food for all animals, as even meat-eating animals feed on plant-eating animals. Without the plant kingdom, the planet’s atmosphere could not sustain animal life. Thus, bacteria are necessary for sustaining our atmosphere, and for providing food for the animal life, including human life.
Bacteria also play an important and beneficial role in the promotion of human health. The human organism plays host to many forms of bacteria necessary for the digestion of food and other important functions. In the human organism, there are bacteria that become activated when the body becomes loaded with excessive toxins. These bacteria feed on the toxins and assist the body in eliminating toxins that it has been unable to do through the usual means.
Genetically Modified Foods
Genetically modified foods are the hope of a system that has already caused tremendous damage using chemicals and toxins, because of their ignorance false beliefs about natural processes, and callous indifference as to the consequences. Now, without improving their understanding of nature, and without a policy of accepting responsibility for consequences, they want to discover the new magic bullet. What would prevent them form creating new, far more dangerous problems.
GM issues are of competence and integrity. As with agro-chemistry, the ‘science’ so-called, is not carried out by institutions of higher learning, but by corporate manufacturers whose sole concern is the short-term, single-bottom-line profits, and the resultant stock market price. Many of these are the same corporations that are in denial of creating existing problems that they have not even considered correcting.
GM has its own peculiar problems. Many seeds are modified to be more herbicide resistant, allowing greater use of herbicide on plants grown from those seeds. Latest discoveries are that resistance is actually spreading through crosspollination to surrounding related wild species and reinfesting crops with resistant weeds. The long-term effects of digesting foods created by crossing natural species barriers are unknown. There is also the issue of what else might be added, without our knowledge or approval.
One of the concerns about GM canola is that the oil has not been tested for safety on humans, only the chaff has been tested on animals. GM cottonseed oil is widely used in the food industry as a cheap source, and more properly belongs to the bio-fuel industry