Stop Poisoning Yourself & Your Family E-Book

Josh Havan

• Herausgeber: 11punkt Verlag
• Kategorie: Ratgeber
• Sprache: Englisch

Seitenzahl: 131

Veröffentlichungsjahr: 2016

Beschreibung

We all live busy lives with little or no time to find the right food or eat the most nutritious meals. When trying to find finely cooked food we may eat out at restaurants where we may not know how the meal was prepared and with what ingredients. Or worse we go to fast food places in an attempt to quickly feed our hunger. Then we attempt at buying our meal supplies & food at grocery stores to make the food ourselves in an attempt to know what we are eating but then we have to go through the process of actually reading the labels of each product to know what is actually in the processed foods we are trying to buy such as cans and packaged meals etc. The challenge is that at times when we go grocery shopping, we are either hungry, tired, sleepy, with no time to read any labels, or distracted by our kids or a combination of these. So we just pile whatever is visually appealing or whatever our stomach tells us is tasty based on either past choice or a recommendation from someone. Keep in mind that whatever is considered 'tasty' may not be healthy for us but our conditioning is that the instant gratification satisfaction makes it okay to eat something which may not be healthy for us. So as we progress in life with our not so good choices above, our children model our choices and habits and the next thing you know you have a series of generation of people with the same habits which are not helpful to your health. When we are buying something to eat and we ask ourselves 'how many people have touched this product which I am planning to eat'? You will see that the more processing done to the food the more people have touched what you are going to eat. The more processing done to the food to keep it longer on the shelf means more additives to keep the food longer without going bad or rotten. Your can of beans or tomatoes may have been made a long time ago and you may be eating it today.

Leseprobe

Copyright © 2016 Josh Havan. All rights reserved worldwide. No part of this publication maybe replicated, redistributed, or given away in any form without the prior written consent of the author/publisher or the terms relayed to you herein. Josh Havan, London, United Kingdom

Table of Contents

Title Page

Introduction

MSG – Monosodium Glutamate

GMO - Genetically Modified Organism

Sugar

Food Coloring

Sodium Nitrate

Soda

Hydrogenated Oils

Artificial Sweeteners

Canned Tomatoes

Non-Organic Potatoes

Milk with Artificial Hormones

Margarine

Table Salt

Microwave Popcorn

Refined Soy Beans

Finally, In Your Hands

Introduction

                            We all live busy lives with little or no time to find the right food or eat the most nutritious meals. When trying to find finely cooked food we may eat out at restaurants where we may not know how the meal was prepared and with what ingredients. Or worse we go to fast food places in an attempt to quickly feed our hunger. Then we attempt at buying our meal supplies & food at grocery stores to make the food ourselves in an attempt to know what we are eating but then we have to go through the process of actually reading the labels of each product to know what is actually in the processed foods we are trying to buy such as cans and packaged meals etc. The challenge is that at times when we go grocery shopping we are either hungry, tired, sleepy, with no time to read any labels, or distracted by our kids or a combination of these. So we just pile whatever is visually appealing or whatever our stomach tells us is tasty based on either past choice or a recommendation from someone. Keep in mind that whatever is considered ‘tasty’ may not be healthy for us but our conditioning is that the instant gratification satisfaction makes it okay to eat something which may not be healthy for us.

So as we progress in life with our not so good choices above, our children model our choices and habits and the next thing you know you have a series of generation of people with the same habits which are not helpful to your health. When we are buying something to eat and we ask ourselves ‘how many people have touched this product which I am planning to eat’? You will see that the more processing done to the food the more people have touched what you are going to eat. The more processing done to the food to keep it longer on the shelf means more additives to keep the food longer without going bad or rotten. Your can of beans or tomatoes may have been made a few years ago and you maybe eating it today. That noodle or meat piece floating in your can of noodle soup with vegetable is a few years old.

We all take varying degrees of risk in our lives. Eating good food, bad food, and the ugliest foods. Where do we stop poisoning ourselves and our family? Where do we start to be healthy? How can I make your life easier by highlighting and providing the ugliest and dangerous foods you should never eat as it is poisoning you and your family?

After being sick and with consistent headaches, I was so frustrated with the whole body of lies by the food industry to not be honest with the consumers about what is actually in the food we are eating. The social hypnosis is that we automatically put up with what is going on and just go on with our lives suffering in silence while getting sick with the slow poisons the food industry is feeding all of us. However, we can take a stand and say I am not going feed myself and my family/friends with these slow poisons to put an end to it. Your kids trust you and have the faith in you to give them what is healthy for them. Don’t you owe it to them to know and identify these foods and stop giving it to them? For your sake and their sake?

So WHY do you need to go thru this quick guide? Knowledge is power but actionable knowledge where you know exactly what to avoid so you can avoid slowly poisoning yourself and your family is even better. You can stop the suffering you go through and your family goes through without realizing that your suffering either in body or mental health is due to these toxic foods. I have personally experienced many of my friends / family who avoided these foods and have seen a significant difference in the way they feel and most importantly avoided painful headaches and other allergies. Please consult your medical doctor for any health issues as suggestions in this book are meant as a guide and a complimentary awareness to your hunger to find more about toxic foods which are harmful to yourself and your family. .

How can we avoid the toxic foods mentioned here in this book? My intention is not to cause fear in you but to inform you so you can make informed choices for yourself and your family. The worst thing is when you buy something as part of your groceries or you eat something at a restaurant and not knowing what is in the food/ingredients. When you are informed, you can read the label for specifics to look for so you can identify the ingredients and avoid using them in your recipes and avoid the suffering for days or more because you ate the toxic food. You also want to know what to ask for in restaurants before you order or eat when you want to avoid the allergic /toxic foods.

Why do you need to avoid the toxic foods mentioned here? I have listed the dangers of each toxic foods in the appropriate section for each of the toxic foods. This way you will know the degrees of risk you are taking if you continue to take them. Life is all about our choices whether its financial choices of where to invest, career choices of which job to do, relationship choices of who to date or marry, and then of course food choices of what to put in our body. When you have the key information to make the right choices for the food you eat then you are far better off than the rest of the people who do not have this information and they will continue to drift along to the social /media hypnosis the food industry is keeping us in – by allowing lies and deception in food labels so we would not know what we are eating and feeding our family with.

Thank you for your support with this book and now over to you and best of luck with your healthy food choices to avoid these toxic foods from poisoning yourself and your family

All the pre-made sauces in a jar, and frozen and canned vegetables, processed meats, and cheeses which are loaded with artificial ingredients and sodium can get in the way of a healthy diet. My number one advice is to eat fresh, and seasonally.

-Todd English -

MSG – Monosodium Glutamate

There are five basic types of tastes, salt, sour, bitter, sweet and umami. The word ‘umami’ is a Japanese word meaning ‘delicious flavor’ and this flavor is due to monosodium glutamate (MSG). Let us discuss what MSG is and what are its effects in detail.

What Is Monosodium Glutamate (MSG)?

Monosodium glutamate is the sodium salt of glutamic acid, a non-essential amino acid. Glutamic acid being a building block of protein, is commonly found in protein-rich foods like meat, eggs and dairy products.

Monosodium glutamate is added to Chinese food, processed food, tinned food, meat and fish-based products for the ‘savoury’ or ‘meaty’ taste. It has been classified as a food additive in the European Union (EU).

Pure MSG itself is a tasteless substance unless combined with a savory aroma. It is included in the category of ‘generally recognized as safe’ (GRAS) by Food And Drug Administration, however its safety is still controversial, which is exactly why it is particularly mentioned separately on the label if it’s there as an ingredient.

MSG is also used to reduce the intake of table salt in hypertensive individuals since it has a lower content of sodium (12%) as compared to the table salt (39%). Other than this MSG is an ingredient of cosmetics, personal care products, pesticides, fungicides, fertilizers and plant growth enhancers.

How Is MSG Manufactured?

MSG occurs naturally in foods like tomatoes and cheese. Initially, it was obtained by extraction and crystallization of glutamic acid rich seaweed. However, today instead of extracting and crystallizing it from natural sources, MSG is produced by either submerged bacterial fermentation of carbohydrates or hydrolysis of proteins.

In hydrolysis, protein is broken down into its constituent amino acids by a strong mineral acid. Glutamic acid is then separated from the mixture, purified and converted to the monosodium salt. This was one of the major methods of manufacturing MSG.

Bacterial or microbial fermentation of carbohydrates is now the preferred way of manufacturing MSG. This method involves the use of bacteria, mostly the strains of  Micrococcus glutamicus. The bacteria used are often genetically engineered, which are allowed to grow aerobically on a liquid nutrient medium. The medium has a carbon source (dextrose or citrate), a nitrogen source (ammonium ions, urea), growth factors and mineral ions.

These bacteria are capable of excreting glutamic acid into the medium, which is then separated by filtration, concentration, crystallization or acidification. Later, upon the addition of sodium, it is converted into the monosodium salt.

An interesting fact is that anything that can break protein down into amino acids has the capability of producing MSG. For example, Cryovac, a thick plastic used for sealing meat has been reported to elicit reactions in few consumers.

Different Forms Of MSG

MSG exists in two different forms, and these forms are called isomers. Chemically identical, but both the isomers are physically different from one another, one is the L-form, which is responsible for the flavor enhancement and the other is D-form.

MSG is basically a glutamic acid that has been produced externally, that is outside the body. Glutamic acid produced by the body exists in the form of L-glutamic acid, whereas the one produced outside the body has L-glutamic acid and a variety of by-products, which are called impurities. Examples of these impurities include pyroglutamic acid and D-glutamic acid.

L and D are alphabets that simply indicate the orientation of glutamate molecules in the acid. Glutamate also called glutamatic acid or L-glutamate is an amino acid neurotransmitter in the brain. This is present in our diet and we consume it either in the free or bound state.

Signs That You Are Sensitive To MSG

While rest of your gang enjoys food without facing its consequences, you might be one of those victims who show symptoms after consuming food with MSG as an ingredient. If the following signs and symptoms are not even close to what you experience after eating food, then you may easily rule out sensitivity to MSG.

•         Headache, nausea

•         Bronchospasm (in asthmatics)

•         Mild chest pain

•         Flushing

•         Facial pressure and swelling

•         Burning sensation on back, chest, and neck

•         Sweating

•         Heart palpitations

•         Breathlessness

•         Throat swelling

Most of the symptoms mentioned above are representative of acute, short-lived but self-limiting reactions observed after oral ingestion of MSG. These are based on reports collected by FDA Adverse Reaction Monitoring System (ARMS) and the Life Science Research Office (LSRO).

Sensitivity to MSG could in part be attributed to a weak immune system. However, there have been cases where people claim to have a higher immunity level than their family members since they didn’t fall sick as easily as the other members did. This led to a new hypothesis according to which people with such symptoms could have a hypersensitive immune system, which treated MSG like a toxin.

Another aspect to consider, for those who are sensitive to MSG could be a study that suggested MSG sensitivity to be based on genetics.

Nevertheless, whether it’s the immune system or the genes, if you experience these symptoms within a short period of consuming MSG containing food like Chinese food then you definitely have to be cautious.

Different Names For MSG In The Foods You Eat?

Processed free glutamic acid, the actual culprit in monosodium glutamate is present in around 40 different ingredients that can trigger the sensitivity reaction.  It is very difficult to avoid MSG since it is not just an additive that enhances flavor, it is also a by-product that is formed due to the processing of proteins. The following is a list of ingredients that always contain processed free glutamic acid;

•         Glutamic acid

•         Monosodium Glutamate

•         Monopotassium glutamate

•         Yeast food, yeast extract and autolyzed yeast

•         Calcium glutamate

•         Monoammonium glutamate

•         Magnesium glutamate

•         Natrium Glutamate

•         Anything or protein that has been hydrolyzed

•         Gelatin

•         Textured protein

•         Whey protein, its isolate and concentrate

•         Soy protein, its isolate and concentrate

•         Soy sauce, soy extract

•         Anything protein or protein-fortified

•         Anything enzyme or enzyme modified

•         Ajinomoto

•         Umami

•         Vetsin

•         Anything fermented

•         Anything containing protease

•         The following is the list of ingredients that often contain or produce processed free glutamic acid as a result of processing

•         Barley malt

•         Malted barley

•         Brewer’s yeast

•         Malt extract

•         Seasonings

•         Maltodextrin

•         Oligodextrin

•         Carrageenan

•         Stock

•         Bouillon and broth

People who are extremely sensitive to even low levels of processed free glutamic acid should particularly be familiar with the following ingredients as they can create sufficient amount of processed free glutamic acid, that can trigger a reaction.

•         Corn starch and syrup

•         Rice syrup

•         Brown rice syrup

•         Dextrose

•         Modified food starch

•         Lipolyzed butter fat

•         Milk powder

•         Most items with the label ‘low fat’ or ‘no fat’

•         Items labeled enriched

•         Items labeled Vitamin E enriched

•         Reduced fat milk

It is totally fine if you’re fretting about the fact of nothing being left behind for consumption. But the good news is that unadulterated glutamic acid does not cause adverse reactions. Adverse reactions are only a possibility when the glutamic acid is either processed or made from a fermented protein. You can have as much unprocessed food, fruits, vegetables, nuts and seeds and organic dairy as you want.

Why Is Monosodium Glutamate harmful and toxic to your health?

What is MSG? Check. Signs and symptoms of sensitivity reaction? Check. How is it made? Check. The million-dollar question, however, still remains unanswered, Why is it harmful to us?

The basic constituent responsible for the harmful effects of MSG is glutamic acid. Naturally occurring glutamates aren’t dangerous but other by-products or impurities always accompany glutamtic acid used as a flavor enhancer. Impurities like mono and dichloro propanols are carcinogenic.

In simple words processed free glutamic acid is in no way similar to the natural glutamic acid found in the body. Also, the metabolism of both the types might not be identical, since the processed free glutamic acid also has its impurities along with it.

Another aspect, which needs to be given thought is the amino acid imbalance created when one consumes manufactured MSG. With such a large amount of the amino acid being broken down in the gut, there wouldn’t be enough transporters to distribute them in the body, eventually resulting in an unbalanced state of bound and free amino acid, which has its own adverse effects on the body.