The Refined Food Diet
Commercialisation of Food
Many food companies have grown to become huge, multinational conglomerates, whose primary concern is to return maximum profits to their shareholders. This profit motive has seriously interfered with what should be their primary focus, namely the provision of the best quality food and best forms of medicine for the consumer at the best price.
Commercial food has contributed to poor health in four main ways:
- growing inferior foods through using chemicals and poisonous sprays;
- stripping of nutrients from the raw food sources;
- destruction of nutrients through processing;
- addition of harmful chemicals to food products.
Foods grown using chemical fertilisers do not normally reach the nutrient content of foods grown naturally on rich soils. In addition to higher nutrition content, plants grown on rich soils also have a higher resistance to insect attacks and diseases. Enriching soils involves raising the carbon and humus content, which creates nutrients that plants thrive on.
Some of our major sources of nutrients have been stripped from processed foods and fed to farm animals instead. This lack of nutrients forces people to adopt a high animal-consumption diet in order to get the needed nutrients now that their diet is depleted. This has not been without consequence, as it has contributed significantly to the incidence of strokes, heart attacks and stomach and bowel cancers (see commercial meat). The lack of nutrients in, for example, white bread induces far higher ingestion of bread because bodies continue to crave nourishment, creating an eating disorder, resulting in obesity etc, with a corresponding lack of muscle building. Although disastrous for individual health, the extra consumption is good for the food company’s profits. The spill over effect is that the person must now also face medical bills, which provides much business for doctors and drug companies.
Foods grown on chemicals in conventional commercial ways are more prone to infection and deterioration, which results in greater use of biocides, many of which may later be consumed. We ensure that the food we purchase is free of disease, even though they still may contain many toxic chemicals, and be significantly lacking in nutritional content. Processing foods can result in significant destruction of the real nutrient content of the raw product, as in rice bubbles and cornflakes, which end up as a virtually nutritionless carbohydrate.
The addition of harmful chemicals can include toxins applied to growing plants. Toxins may include herbicides to kill weeds and insecticides to destroy insects and fungicides to destroy fungi. Many fruits and vegetables are sprayed shortly before picking to help preserve them. Processed food may contain preservatives harmful to asthmatics; colouring agents known to induce hyperactivity leading to ADHD in children, flavour enhancers that many people react to, etc.
Refined and Adulterated (Junk) Foods
Most commercial grown foods are seriously depleted in nutrition even before they are harvested, and all will contain many toxins, as the use of poisonous sprays is now universal, and has increased many-fold in the last twenty years. Foods that are grown with chemical fertilisers and sprayed with herbicides, fungicides and insecticides, will be devitalised, and contain traces of toxins and are quite detrimental to our health. The hybridising of crops has never been for nutritional content, but for appearance of size and uniformity. Commercial crops are exceedingly susceptible to diseases, mainly because they lack the vitality needed for natural resistance.
Refined foods that have had nutrients removed become toxic in themselves. Instead of cleansing and toning up various bodily processes and the organs performing them, refined ‘foods’ tend to clog those processes, and weaken the organs at they very time when their work load is severely increased. Refined foods may also leach the body of the same order of nutrients that were removed from the natural product. Refined foods will often weaken the same organs that natural foods would otherwise strengthen. Refined foods are now becoming recognised as major contributors to heart attacks, high blood pressure, arteriosclerosis, cancer, arthritis, diabetes, hypertension and obesity. The greatest dietary destroyers of health are white flour, white sugar, table salt and cooking oils, because they depleted foods that are so prevalent in the common diet, being added to almost all processed food, often as a filler or taste disguiser for what has been removed.
The damaging effects of refining such so-called ‘foods’ can be best understood if one looks at the nutritional content and beneficial properties of the nutrients that are removed from the natural product before it is sold for human consumption. Examples of these are bran, wheat germ, semolina, molasses and mineral salts. These highly nutritious and medicinal extracts are fed to animals for human consumption, indicating that their beneficial properties are quite well known. The consequences that follow is that people must consume greater amounts of animal products than would otherwise be necessary, in order to have a reasonably nutritious diet.
White sugar has no nutrition value whatsoever. It is merely a fuel or energy producer, like petrol or alcohol. When white sugar is ingested in concentrated and unbound form, as in soft drinks and confectionary, and without accompanying strenuous exercise to burn it up, the body releases excessive amounts of insulin to metabolise and counter the sugar concentration. This is the first stage of a process leading to diabetes. Other problems related to sugar intake are hypertension, nervous problems, and hyperactivity. It also aggravates obesity, digestive disorders and Candida.
Molasses is the constituent removed from cane sugar, and is nutritious and medicinal, being very rich in iron and other minerals. It acts as a tonic, and westerners travelling through India quickly learn to suck lumps of natural, dark, molasses-rich cane sugar when feeling weak or ‘flu-ish’. Our nearest equivalent to natural sugar is not the miss-named ‘raw’ sugar, but black sugar, found in health food shops, and dark brown sugar, found occasionally in supermarkets. The common brown sugar is certainly a better option than white sugar for the body’s health.
White flour was first milled in 1870, removing bran, wheat germ and pollard. This quickly led to beriberi, a degenerative disease, and pellagra, a virulent skin disease, both caused by vitamin B deficiency. White flour is an almost nutritionless starch and produces obesity rather than having bodybuilding properties. It no longer contains the B and E vitamins, found in wheat germ, that assist the break-down of cholesterol, the build up of which leads to heart ailments and strokes. Neither does it have the scouring properties of bran that helps to keep the digestive system healthy. Together, these two products contain 80% of the wheat’s nutrition content. It does contain gluten a gooey substance that prevents bread from being crumbly, when mixed with water it makes a good paper paste, and in excess in the body produces snotty noses and can trigger chest and throat colds as forms of eliminations. Laboratory tests on rats carried out in several decades ago, found that their health started seriously breaking down after only a few weeks when fed solely on white flour and water, whereas they could live indefinitely on a diet of whole wheat. White flour is very constipating and in addition to the acute diseases referred to above, may also cause chronic diseases of obesity, heart problems, strokes, stress, depression and lethargy.
The brutal reality is that the nutritional aspects of wheat and sugar have been removed by industry for feeding to lifestock, and giving the dregs to humans, who must then eat the meat to get a more complete diet, which creates an extra industry. This is not good economics, as it takes many times the weight of grain to create a given weight of meat, which could be fed to the starving hordes, etc. And products made out of depleted foods are toxic, causing slow death.
More than 95% of the grain content present in a typical western diet is wheat, rather than a balance of many different grains for all round nutrition. Different grains have different nutritional properties. Rice, which should preferably be eaten whole, or brown, has a cooling property, making it suitable for warm to hot climates, and is also mucous free, unlike wheat, oats or barley.
Cooking Salt is made from sea salt, by removing all of the many minerals and trace elements, so vital for health, which are used in industry. It is added to all processed foods to compensate for the blandness of devitalised, refined products. Table salt has iodine added back to prevent goitre. Without the full contingent of minerals, table salt causes irritability, hypertension, heart ailments, fluid retention, arthritis, and rheumatism. Sea salt is mainly sodium chloride along with the many other minerals and trace elements from the sea, in a natural, balanced form very suitable for the human body. It has been used through the centuries to season and preserve foods. Rock salt is usually sea salt deposits from a bygone era, found in areas where the sea no longer exists. Until recently, the Japanese diet contained large amounts of sea salt with few effects. With increasing refined salt in their food, health problems are now increasing. Some of the trace elements stripped from sea salt is used in multivitamin supplements and the like.
Cooking and Salad Oils
The health giving properties of many vegetable oils are destroyed through a high temperature extraction process. Cold pressed oils, sometimes referred to as “extra virgin” oils, do not suffer from this problem. A recent German study has found that many deep fried foods contain a carcinogen called acrylomide, created through the effect of high temperatures on starchy carbohydrates, such as potato chips. Boiling or steaming vegetables does not produce this effect.
Saturated fats, found mainly in animal-based foods, are known to raise cholesterol and increase risk of heart attacks and strokes. Unsaturated fats, generally sourced from vegetable products, can help lower cholesterol.
Trans-fatty acids are a by-product of hydrogenising oil to make it solidify, to make margarine spreadable at room temperatures. It is no longer an oil, but an indigestible plastic, that the body treats as if it is and oil, and ingests it. This makes it particularly dangerous, as it builds up cholesterol even faster than saturated fats. It is also created in repeatedly-used deep frying oil, as in the fast-food takeaway industry. It should be avoided at all times.