Wednesday, June 8, 2022

POLIO

 

Polio can result in severe paralysis; however, 90% of those who are exposed to it, even during an epidemic, produce no symptoms (M. Burnet and D. White, Natural History of Infectious Disease, 1972, p. 16). From 1923 to 1953, polio in the U.S. had declined by 47%. A similar decline occurred in Europe. Its steep rate of decline continued after the Salk vaccine was produced in 1955, and the Sabin oral vaccine came on the market in 1959. Today polio is almost non-existent. Many European countries refused to use the polio vaccines, yet their rate of decline continued at the same pace as in America. Scientific studies have been made of areas in which mass polio vaccinations have occurred. Frequently, the rate of polio infection more than DOUBLED afterward. Studies in half a dozen states are discussed in Allen Hannah, Case Against Vaccinations, 1985, p. 146. For example, during a one-year period from August 30, 1954 to August 30, 1955, Massachusetts had 273 cases before mass inoculations began, and 2,027 cases afterward. That was a 642% increase in the polio rate. Dr. Jonas Salk developed the first polio vaccine in 1955. It used dead polio viruses. In 1976, he testified before a congressional committee that the live-virus (oral) vaccine (for practical purposes, the only kind used in America since the early 1960s) was “the principle, if not the sole cause” of all reported polio cases since 1961. The next year Dr. Salk made this statement in Science magazine: “The live polio virus vaccine has been the predominant cause of domestically arising cases of paralytic poliomyelitis in the United States since 1972. To avoid the occurrence of such cases, it would be necessary to discontinue the routine use of live polio vaccine.”—Dr. Jonas Salk, Science, April 4, 1977.


In 1955, a new disease began being reported. It was named “paralytic polio.” This new disease was entirely caused by polio vaccinations. As the “wild” polio continued to lessen, the vaccine-induced type greatly increased. (Polio which has been contracted naturally—that is, not from polio vaccination—is so rare in the last several couple decades that medical experts have given it a special name: “wild polio.”) In an in-depth study of the ten-year period from 1973-1983, the Atlanta-based Centers for Disease Control (CDC) found that 87% of all polio cases were caused by polio vaccine. In 1992, the CDC officially stated that the oral polio vaccine was responsible for nearly all polio cases in the United States. Their conclusions, based on research covering the years 1982 to 1992, bore this significant title: “Epidemiology of Polio in the U.S. One Decade after the Last Reported Case of Indigenous Wild Virus Associated Disease” (Stebel, et al., CDC, February 1992, pp. 568-579). The report said that every case of polio in the United States (with the exception of imported cases) during those years was caused by the vaccine. The report also noted that five Americans contracted polio during that time while traveling overseas, and that three of them had previously received polio vaccine.

There is a special—very dangerous—problem associated with the oral polio vaccine which you should be aware of: The vaccine can be injected into a child; then you can touch that child and contract paralytic polio! The son of a nurse who lives near the present writer had that experience several years ago. He was in medical school on the West Coast and, one evening, held a baby in his arms that had received the oral polio vaccine.

The baby did not contract paralytic polio, but the young man which briefly held him did. The primary cause is touching a minute amount of the baby’s stool. Somehow, some of it must have been on the baby’s blanket and the young man touched it. The polio virus from the vaccine, which is extremely contagious, passed through his skin. He was crippled for life because of the incident. “The second anxiety about your unvaccinated child’s exposure to others concerns polio. Children who are immunized early in life with the oral, live vaccine may shed the virus in their stools. Exposure of your child to recently vaccinated children is a potential hazard. Parents should be vocal about their concerns. Ask whether playmates and other children in day care have recently received the oral polio vaccine.”— Randall Neustaedter, O.M.D., The Immunization Decision, 1990, p. 89.

“The only likely means of exposure to polio are travel to a foreign country, and contact with the feces of a child who has been immunized with the oral vaccine within the previous 6 to 8 weeks.”—Op. cit., p. 41.

The following abstract (summary) from a 1993 research study clearly testifies to this remarkable danger. As many as 80% of those babies can infect others! (“Revertant” means that the oral polio virus in the stool returned to its original, fully deadly nature.)

“Abstract: Fecal shedding of virulent revertant polioviruses was examined in isolates from infants previously immunized with >1 dose of orally administered live attenuated oral polio vaccine (OPV) alone, enhanced-potency inactivated polio vaccine (EPIV) alone, or a combination of both. After administration of OPV alone, vaccine poliovirus serotypes were recovered in feces within 1 week and for as long as 31-60 days in 30%-80% of subjects after 1 or 2 doses and in 30%-50% after immunization with >3 doses. No revertant poliovirus shedding was observed after OPV challenge in subjects immunized previously with >3 doses of OPV. However, fecal shedding of revertant poliovirus after OPV challenge was observed in 50%-100% of subjects previously immunized with >3 doses of the EPIV. These findings suggest that prior immunization with EPIV does not prevent fecal shedding of revertant polioviruses after subsequent reexposure to OPV.”—“Shedding of Virulent Poliovirus Revertants during Immunization with Oral Poliovirus Vaccine after Prior Immunization with Inactivated Polio Vaccine,” Journal of Infectious Diseases 1993; 168.

In 1948, Benjamin F. Sandler, a physician at the Oteen Veterans Hospital in North Carolina, published a book entitled, Diet Prevents Polio. Sandler had done careful research into nutrition and how the polio virus worked. The book revealed that when a person ate a sizeable amount of food containing processed sugar, that sugar leached the calcium from their bones, muscles, and nerves. The polio virus was able to attack the weakened nerves—and crippling polio was the result. Statistics showed that countries with the highest per capita sugar consumption had the most polio cases. Sandler noted that children eat the most sugar foods (soft drinks, ice cream, candy, etc.) in hot weather, and it was well-known that polio especially strikes in the summer. (Processed sugar, taken into the body, absorbs calcium and other minerals from the body in order to be used. This is because the purified sugar has had the minerals naturally accompanying it removed. This leaching of minerals can result in polio.)

Sandler did not stop with the book; he went on the radio in the spring of 1949 and warned people throughout North Carolina not to eat sugar foods that summer. The newspapers picked up the story and carried it throughout the state. Alerted to the danger, people feared to eat high sugar foods that summer. The North Carolina Department of Health later reported that there were 2,498 polio cases in 1948 and only 229 in 1949. (See pages 43 and 146 in the 1951 edition of Dr. Sandler’s book.) “In the history of poliomyelitis, from the time of widespread epidemics in previous decades up to the present, there is another side of the story which has seldom been told. This is the relationship between polio and dietary sugar. When one considers that sugar in any form was rare or even unknown to the vast majority of people until relatively recent times, and when we realize that the consumption of sugar has risen precipitously since the turn of the century to the present level of 125 pounds per year for every man, woman, and child in America, then we should begin to suspect the harm that is being done to human health.”—The Dangers of Immunization, 1988, p. 59.

In spite of the facts, efforts have continually been made to suggest that polio is being “stamped out” by polio vaccines. But, in a 1983 television interview, Dr. R.S. Mendelsohn said that polio disappeared in Europe during the 1940’s and 1950’s without mass vaccination, and that polio hardly exists in the Third World where only 10% of the people have been vaccinated against polio (Phil Donahue Show, January 12, 1983).

During Congressional hearings on bill 10541, these facts were brought out: In 1958, Israel carried out mass polio immunizations. Immediately, a major “type I” polio epidemic occurred. In 1961, Massachusetts had a “type III” polio outbreak after an earnest effort to inoculate the population. “There were more paralytic cases in the triple vaccinates than in the unvaccinated. “In 1957, a spokesman for the North Carolina Health Department made glowing claims for the efficacy of the Salk vaccine, showing how polio steadily decreased from 1953 to 1957. His figures were challenged by Dr. Fred Klenner who pointed out that it was not until 1955 that a single person in the state received a polio vaccine injection. (The polio vaccine was not invented until that year.) Even then, injections were administered on a very limited basis because of the number of polio cases resulting from the vaccine. It was not until 1956 ‘that polio vaccinations assumed inspiring proportions.’

The 61% drop in polio cases in 1954 was credited to the Salk vaccine, when it wasn’t even in the state! By 1957 polio was on the increase.”—W. James, Immunization: Reality Behind the Myth, 1988, p. 27. Polio vaccination began in the mid-1950’s. Since then, there has been such a remarkable upturn in the number of polio cases that the trend has been to officially report polio cases as “meningitis. “In a California Report of Communicable Disease, polio showed a 0 (zero) count, while an accompanying asterisk explained, ‘All such cases are now reported as meningitis.’”—Organic Consumer Report, March 11, 1975. “It is now seriously suggested that the slow virus may be the cause of a number of degenerative diseases—including rheumatoid arthritis, leukemia, diabetes, and multiple sclerosis. It is further possible that some of the attenuated [live, but chemically weakened] strains of vaccines that we advocate may be implicated with these diseases.

Of polio immunization. . . Fred Klenner (North Carolina) has stated, ‘Many here voice a silent view that the Salk and Sabin vaccines, being made of monkey kidney tissue, have been directly responsible for the major increase of leukemia in this country.”— Glen C. Dettman, “Immunization, Ascorbate, and Death,” Australian Nurses Journal, December 1977. A British researcher, Martin, was the first to point out the connection between polio and vaccinations against diphtheria or pertussis. He also noted that the paralysis tended to affect the arm which had received the injection: “Concerning the subject of ‘provocation poliomyelitis,’ Martin (1950) in London first drew attention to the relation between inoculation against diphtheria or pertussis and an attack of poliomyelitis when he described fifteen cases that he had seen between 1944 and 1949.

Paralysis came on, as a rule, seven to twenty-one days after injection and affected the left arm, into which injections are commonly given, four times as often as the right. Interest in this relationship was greatly stimulated by the observations of McCloskey in Australia and Geffen in London. McCloskey (1950) investigated 375 cases of poliomyelitis during an epidemic in Victoria in 1949 and found that 31 of the patients had been inoculated against diphtheria or pertussis, alone or in combination, within five to thirty-two days. “In London, Geffen (1950) noted that in the 1949 epidemic, 30 out of 182 paralytic patients under five years of age had been immunized against diphtheria, pertussis, or both within four weeks of contracting polio. In all these cases the limb last injected was paralyzed.

“The conclusion drawn from these various reports was greatly strengthened by the statistical analysis carried out by Hill and Knowelden (1950) which showed an excess of poliomyelitis cases in children who had been inoculated within the previous twenty-eight days with pertussis vaccine or combinations of the triple vaccine.”—Randolph Society, The Dangers of Immunization, 1987, pp. 44-45. They then quote Wilson as saying: “‘The mode of action of the injected vaccine is open to doubt. The most probable explanation is that it acts like a fixation abscess and allows viruses circulating in the bloodstream to settle down at the site of injection and thence proceed via the nerve fibers to the spinal cord. The greater the irritating effect of the vaccine, the more likely this is to happen.” —Op. cit., p. 45.
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Saturday, May 21, 2022

Nutritional Yeast











Many have been deceived thinking Nutritional Yeast is good for you. NOT TRUE….
 
The world leader in manufacturing premium quality yeast and yeast derivatives for the past 150 years, Lesaffre utilizes an automated and precisely controlled five-step procedure to grow nutritional yeast.
 
Step 1: Seeding
All Lesaffre nutritional yeast products start with a pure parent yeast culture of non-genetically modified Saccharomyces cerevisiae. Our technicians prepare the culture in our laboratory following strict quality control procedures. The seed yeast is grown in sterile flasks and then transferred to large stainless steel fermentation tanks, where it will be cultivated.
 
Step 2: Cultivation
During the cultivation process, Lesaffre precisely controls the temperature, pH and “diet” of the yeast in order to create the optimal growing conditions. The yeast is “fed” a purified medium of nutrients and air.
 
Step 3: Harvesting
Once the growing process is complete, the FERMENTED YEAST liquid is passed through a centrifuge, which concentrates and thoroughly washes the yeast cells. The resultant product is an off-white liquid called "nutritional yeast cream."
 
Step 4: Fortification
The nutritional yeast cream is then pasteurized, which renders the yeast inactive. During this period, vitamins or minerals may be added to enhance the nutritional profile of the yeast.
 
Step 5: Drying
Finally, the yeast is dried on roller drum dryers and sized. Then, it is ready to ship to customers!
https://mail.google.com/mail/u/0/#trash/15a2f5f39cb12598
 
ALSO:
From research done on nutritional yeast, it is made from the mold of cruciferous veggies – specifically broccoli. The effect it has on the brain & body is the same as that produced by MSG. Some naturopaths strongly discourage the use of it.
 
Dr. Blaylock is a neuro-surgeon of great respect and a thorough researcher and author. Dr. Blaylock has explored in great depth the relationship of certain types of brain lesions and their cause, and has discovered a clear link to various food additives, which form or contain "free" glutamic acid.
 
These additives, which are used as "flavor enhancers" or "sugar substitutes", include a host of ALIASES used by the food industry to disguise their true identity—MSG (Monosodium Glutamate) or free glutamic acid. Some of these aliases include "autolyzed yeast", "yeast extract", "yeast nutrient", "NUTRITIONAL YEAST", and "yeast food". Dr. Blaylock published his findings in 1997 in his best-selling book, Excitotoxins: The Taste That Kills.
 
WIKIPEDIA:
Glutamic Acid
Nutritional yeast products do not have any added monosodium glutamate; however, all inactive yeast contains a certain amount of free glutamic acid because when the yeast cells are killed, the proteins that compose the cell walls begins to degrade, breaking down into the amino acids that originally formed it. Glutamic acid is a naturally occurring amino acid in all yeast cells, as well as in vegetables, fungi, and animals.
 
https://en.wikipedia.org/wiki/Nutritional_yeast

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Friday, May 20, 2022

Nutrition And Your Health, Understanding Nutrition












NUTRITION AND YOUR HEALTH
Let’s explore the Importance of Good Nutrition. Good nutrition enhances your quality of life and helps prevent disease. It provides you with the calories and nutrients your body needs for maximum energy, health and wellness. Calories, are units of heat that measure the energy used by the body and the energy that foods supply to the body.

CALORIES is energy that supplies your body fuel for everything you do, from exercising and playing sports to doing your homework and talking with friends and every other usual activities.

NUTRIENTS are substances in food that your body needs to grow, to repair itself, and to supply you with energy. Making healthy food choices will provide your body with the nutrients it needs to help you look your best and perform at your peak.

WHY DO YOU CHOOSE TO EAT THE KIND OF FOOD YOU EAT?
Have you ever wondered why you choose the foods you do? Taste, of course, plays an important part in your choice of foods. You probably won't eat a food--even if you know it's healthful--if you don't like the taste.

To gain insight into your eating habits, it's important to understand the difference between your
physical need for food and your psychological desire for food
 
-- Note the difference between hunger and appetite. (Your real need for food and your psychological desire for food) Distinguishing between the two can help you make more healthful food choices.

HUNGER AND APPETITE
Hunger is an inborn response, is a natural physical drive that protects you from starvation.  When your stomach is empty, its walls contract, stimulating nerve endings. The nerves signal your brain that your body needs food. When you eat, the walls of the stomach are stretched and the nerve endings are no longer
stimulated. 
You have satisfied your physical need for food. The physical need for food isn't the only reason people eat. People also eat in response to a familiar sensation--for example, the aroma of freshly baked bread? In such cases you are eating in response to appetite rather than hunger.

HUNGER is a desire, rather than a need, to eat. Whether you are responding to hunger or to appetite when you eat, many factors influence your food choices and eating habits, including your emotions and a number of factors in your environment.

GOOD NUTRITION INCREASES THE QUALITY OF YOUR HEALTH, LIFE AND HAPPINESS
Good nutrition is essential for health throughout life but particularly during adolescence--one of the fastest periods of growth you'll experience. Healthful eating provides you with the nutrients you need for growth and development, gives you energy for your activities, enables you to stay mentally alert, and helps you feel good and look your best.

EAT FOR HEALTH
A healthful and balanced eating plan also helps prevent unhealthful weight gain, obesity, and type 2 diabetes-- Making healthful food choices now also lowers your risk of developing many life-threatening diseases. These conditions include heart disease, stroke, cancers, high blood pressure, and osteoporosis, etc.

SURVIVAL
To survive, the human body needs the nutrients found in what they eat as food.

NUTRIENT CLASSIFICATION
These nutrients are classified into six groups: carbohydrates, proteins, fats, vitamins, minerals, and water.
Each plays a unique part in maintaining the normal growth and functioning of your body. Together, they are essential to your overall health and wellness.

1. CARBOHYDRATES
Do you like rice, corn, oats, millet, yam, beans, potatoes, pasta, and bread? These foods are rich in carbohydrates.

Carbohydrates are the starches and sugars present in foods. Made up of carbon, oxygen, and hydrogen, carbohydrates are the body's preferred source of energy, providing four calories per gram. Your body uses energy from carbohydrates to perform every task, including sitting and reading the words on this page.

Depending on their chemical makeup, carbohydrates are classified as either simple or complex carbohydrates. Most nutritionists recommend that 55 to 60 percent of your daily calories should come from complex carbohydrates.

COMPLEX AND SIMPLE CARBOHYDRATE
Simple carbohydrates are sugars, such as fructose and lactose are sugar (found in fruit and milk, respectively). Simple carbohydrate sucrose, occurs naturally in many plants, such as sugarcane and sugar beets, and is refined to make table sugar. Sugars are added to many manufactured food products.

Complex Carbohydrates, are starches, that are found in whole grains, seeds, nuts, legumes (dried peas and beans), and tubers (root vegetables such as potatoes and yam). The body must break down complex carbohydrates into simple carbohydrates before it can use them for energy.

THE WORK OF CARBOHYDRATES
Your body converts all carbohydrates to glucose, a simple sugar that is the body's main source of energy. Glucose that your body does not use right away is stored in the liver and muscles as a starch-like substance called glycogen (GLI-coh-jen).

When more energy is needed, your body converts the glycogen back to glucose. However, it's possible to take in more carbohydrates than your body can use right away or can store as glycogen. When this happens, your body converts and stores the excess carbohydrates as body fat. You can avoid consuming excess carbohydrates by learning how to make Right food choices and maintaining healthful eating habits.

FIBER
Fiber is an indigestible complex carbohydrate that is found in the tough, stringy parts of vegetables, fruits, and whole grains. Fiber helps in cleaning the colon and that is why all plant foods contains fiber, although it can't be digested and used as energy, fiber helps move waste through the digestive system and thereby helps prevent intestinal problems such as constipation. 
Eating enough fiber throughout your life may promote health by reducing your risk of heart disease. Some types of fiber have also been shown to help control diabetes by reducing blood glucose levels.

To stay healthy, you need to eat (daily) 1 gram of fiber for every 5 lbs. you weigh. Fruits and vegetables with edible skins and whole-grain products such as bran cereals, oatmeal, and brown rice, corn, millet, and wheat are excellent sources of fiber.

PROTEINS
A vital part of every cell in your body, are nutrients that help build and maintain body cells and tissues. Proteins are made of long chains of substances called amino acids. Your body can manufacture all but 9 of the 20 different amino acids that make up proteins. The 9 that your body can't make are called essential
amino acids--you must get them from the foods you eat.

COMPLETE AND INCOMPLETE PROTEINS
The proteins in food are classified into two groups, complete proteins and incomplete proteins.

Complete Proteins contain adequate amounts of all nine essential amino acids. Good sources of complete proteins are:

  • Soybeans
  • Quinoa
  • Buckwheat
  • Rice and Beans
  • Ezekiel Bread
  • Hummus and Pita Bread

Incomplete Proteins lack one or more of the essential amino acids. Sources include beans, peas, nuts, and whole grains. Consuming a combination of incomplete proteins, for example, rice and beans or peanut butter and bread, is equivalent to consuming a complete protein. You don't have to combine the incomplete proteins in one meal to get this benefit, you just need to eat them both over the course of the day.

THE ROLE OF PROTEINS
Proteins have many functions.
 During major growth periods, such as infancy, childhood, adolescence, and pregnancy, the body builds new cells and tissues from the amino acids in proteins. Throughout your life your body replaces damaged or worn-out cells by making new ones from protein. The body also uses protein to make enzymes, hormones, and antibodies.

Enzymes are substances that control the rate of chemical reactions in your cells. Hormones regulate the activities of different cells, and antibodies help identify and destroy disease-causing organisms.

Proteins also supply the body with energy, although they are not the body's main energy source. Like carbohydrates, proteins provide four calories per gram and excess protein is converted to body fat.

FATS
Some fat in the diet is necessary for good health. Fats are a type Soft fatty substance that does not dissolve in
water. Fats provide more than twice the energy of carbohydrates or proteins - 9 calories per gram.

The building blocks of fats are called fatty acids, molecules made mostly of long chains of carbon atoms, with pairs of hydrogen atoms and single oxygen atoms attached. Fatty acids that the body needs, but cannot produce, are called essential fatty acids.

Depending on their chemical composition, fatty acids are classified as either saturated or unsaturated. Most fats are a mixture of these two types.

SATURATED AND UNSATURATED FATTY ACIDS
A saturated fatty acid holds all the hydrogen atoms it can. Fats high in saturated fatty acids are usually solid at room temperature. Animal fats and tropical oils--such as palm oil, palm kernel oil, and coconut oil--have a high proportion of saturated fatty acids.

Fats in beef, pork, egg yolks, chicken, fish, meat, dairy foods are higher in saturated fatty acids and can be very harmful to consume, a high intake of saturated fats is associated with an increased risk of heart disease.

Most vegetable fats--including olive, canola (never eat this one as it is very bad), soybean, corn, and cottonseed oils contain a high proportion of unsaturated fatty acids. An unsaturated fatty acid has at least one unsaturated bond, a place where hydrogen can be added to the molecule.

Unsaturated Fats are usually liquids (oils) at room temperature. In contrast to saturated fats, unsaturated fats have been associated with a reduced risk of heart disease.

The Role of Fats
Besides providing a concentrated form of energy, fats are essential for other important health functions. They transport vitamins A, D, E, and K in your blood and serve as sources of linoleic (lih·noh·LAY·ihk) acid, an essential fatty acid that is needed for growth and healthy skin.

Fats also add flavor and texture to food, and, because they take longer to digest than carbohydrates or proteins, they help satisfy hunger longer than other nutrients do. Foods that are high in fats also tend to be high in calories, and consuming excess amounts of fat increases your risk of unhealthful weight gain and obesity. Most nutritionists recommend eating only moderate amounts of fat -- no more than 20- 30 percent of your total daily calorie intake. (I say less)

VITAMINS
Vitamins are compounds that help regulate many vital body processes, including the digestion, absorption, and metabolism of other nutrients.

Vitamins are classified as either water-or fat-soluble. Water-soluble vitamins, dissolve in water and pass easily into the blood during digestion. The body doesn't store these vitamins, so you need to replenish them regularly through the fruits and vegetables you eat.

Fat-soluble vitamins are absorbed, stored, and transported in fat. Your body stores these vitamins in your fatty tissue, liver, and kidneys. Excess buildup of these vitamins in your body can be toxic.

MINERALS
Minerals are substances that the body cannot manufacture but that are needed for forming healthy bones and teeth and for regulating many vital body processes.

WATER
Water is vital to every body function. It transports other nutrients to and carries wastes from your cells. Water also lubricates your joints and mucous membranes. It enables you to swallow and digest foods, absorb other nutrients, and eliminate wastes. Through perspiration, water helps maintain normal body temperature. It's important to drink ½ your body weight plus 16 ounces of water a day to get the proper amount for health. Plain water is the best sources of this nutrient, but fresh lemon may be added per SOP.  Beverages containing caffeine, such as tea, coffee, and soft drinks, are not good choices—they cause you to lose some water through increased urination. Certain foods, such as fruits and vegetables, also contain some water.

No single food provides all the nutrients your body needs. That's why it is so important to eat a balanced variety of nutrient-rich foods each day. There are tools to help you select the most nutritious foods in the appropriate amounts.

BUILD A HEALTHFUL EATING PLAN.
EAT IN THE MORNING – Eating breakfast has many health benefits. It is important to “refuel” your body after not eating for many hours during the night. Breakfast provides the glucose that is the primary energy source for the body and the brain. Starved by ten to twelve hours of fasting during the night, our body has a vital need to recharge its batteries in the morning. That's actually where its name originates, "breaking the fast!"

A good breakfast helps to provide interesting nutrients for our health: enemy, proteins, minerals, micro-nutrients, vitamins and fibers. In the absence of breakfast, there is a tendency to satisfy our hunger with high sugar and fatty snacks during afternoon.

Choose a variety of whole grain products. Most of your daily food choices should be whole grain products. Whole-grain products are rich in complex carbohydrates and fiber, as well as some vitamins and minerals. Examples of whole-grain products include whole-wheat bread, oatmeal, millet, and brown rice, dry beans, corn, etc.

Choose a variety of fruits and vegetables daily. Fruits and vegetables are rich in vitamins and minerals; some are high in fiber. Eating a variety of these foods will keep you healthy and may help protect you from many chronic diseases.  Just do not eat fruit and vegetables at the same meal.

Keep food safe to eat. You can reduce your risk of illness by cooking foods thoroughly, handling food with clean utensils, refrigerating perishable foods, and washing your hands before and after you handle foods. These steps make it less likely that food will cause sickness from harmful organisms and other contaminants. (Fats, Oils, and Sweets and soft drinks and refined products) is not a food group; these products should be consumed sparingly.

WHOLE GRAINS ARE – Wheat, rice, barley, millet, corn, guinea, corns, dry beans, etc. are rich in complex carbohydrates very appropriate in calories and fiber they provides the body and cells energy, about 50-60 percent of your meals should come from whole grains.

Refined Grains and foods such as white bread, pasta, and all other products made from white flour lacks fiber and are inappropriate in simple and complex carbohydrates. They make your blood sugar levels to rise rapidly and cause the pancreas to produce insulin rapidly which can trigger a lot of problems in our system. Refined foods should really not be consumed.

FRUIT – apples, avocados, bell peppers, eggplant, pawpaw, mangoes, oranges, okra,  tomatoes, cucumbers, zucchini, pineapples, pumpkin, guava, pears, banana, watermelons, lemons, soursop, etc.

They are low in calories and rich in vitamins, minerals, antioxidants and disease preventing properties such as vitamin C, phytochemicals and lots more. You should have 3 pieces of fresh fruit per fruit meal.

VEGETABLES - Cabbages, carrots, beetroots, broccoli, kale, cauliflower, onions, garlic, potatoes, yams, and green leaves, etc.  Vegetables, are low in calories and fats but contain good amounts of vitamins and minerals. Vegetables are rich sources of calcium, magnesium, potassium, iron, beta-carotene, vitamin B-complex, vitamin-C, vitamin-A, and vitamin K. About 50 -60 percent of your foods should come from vegetables.

***Remember to cook COARSE vegetables as eating raw COARSE vegetables and juicing them on a regular basis depletes the body of the necessary minerals to have good health.  

MEAT – is animal flesh and is NOT a good source of protein and SHOULD NEVER BE CONSUMED. You can get all the protein the body needs from fruit, nuts, seeds, grains, and vegetables.

By following a healthy diet rich in whole grains, fruits and vegetables you will notice that you have more energy, a better mood, and an overall improved sense of well-being.
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PLEASE DONATE TODAY, IF the Holy Spirit impresses you, (donate button below and on the side) so I can continue to help others. Thank you! If you can't see the donate button or want quick access – use this link: PayPal.Me/ReneeB

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