FIVE WHITE POISONS

 

 

FIVE WHITE POISON
exist in our diet foods that should be called “poison”, because they have little nutritional value and can be harmful to our health.
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1.-REFINED TABLE SALT
industry decided one day turn the simplest natural crystalline salt sodium chloride (refined salt today), because scientists of the time claimed that other contained elements (minerals and other trace elements) were unnecessary and enough sodium chloride to salt food. Since then any resemblance between salt and now consume natural salt is nonexistent. In a food that was “pure gold” because it provided the human being all the elements necessary for survival in the exact proportion that the body needs are passed to consume a product that is “pure poison”, as you know the researchers and doctors.
The toxicity of sodium chloride must be added iodine and fluorine, minerals artificially now add salt. Iodine (toxic when it exceeds the minimum required) is added because it is supposed to improve thyroid function, and fluoride (one of the radioactive elements that exist) because they claim that this poison prevents cavities. A sarcasm. Natural crystal salt, both coming from the sea (sea salt), and the mountains, contains the 84 elements that make up the human body in exact proportion. Few people know that the composition of human blood is virtually identical to saline water “primary sea”, ie, a solution with the same concentration of elements that had the sea millions of years.
2. – REFINED SUGAR
White Sugar not be regarded as a food, as a pure chemical substance is extracted from plant sources such as sugar cane or beet, to which the juice is extracted by removing all the fiber-forming proteins and 90% of such plants.
To leave clean the liquid containing sugar, lime is added and this is where the alkaline reaction kills almost all vitamins, then add carbon dioxide to accelerate lime, this sugary liquid passes through tubes that separate impurities. Then comes another treatment with calcium sulfate and sulfuric acid bleaching and leave almost white.
Refined sugar has no proteins, vitamins, minerals has no enzymes, no micro elements, has no fiber, no fat and not of no benefit in human food.
‘s not good because it does not provide any nutrients, provides energy, but nothing more. This is made ​​up of glucose and fructose. The problem is the way in which consume, because the fruits and vegetables themselves as sugars. Refined sugars are the cause of obesity, nutritional imbalance, cavities, and more. Chemical sweeteners are also harmful, as they increase the risk of cancer, such as aspartame, saccharin and cyclamate, which can be found in products like diet soda.
3.-REFINED FLOUR
As illustrated in The Daily Mail, over the years the bread quality has become much worse instead of better. In 1911, salt, cheap fats, alum, lime and bleaching powder ingredients were “bad” bread. Currently, you have to deal with new ingredients that harm health and can be found in the store you buy the bread. White flour produced is almost pure starch and now contains a small fraction of the nutrients of the original grain. Additional chemical treatments result in grain formation of a product called alloxan-poison used in the industry for producing medical research diabetes in healthy mice. The alloxan diabetes cause by turning massive amounts of free radicals in the pancreatic beta cells, destroying them. Beta cells are the primary cells of the pancreas in areas called the islets of Langerhans produce insulin, so if you are destroyed, diabetes develops.
Given the range epidemic of diabetes and other chronic diseases, it is good idea to have a toxin such as this in your bread, even if it is in small quantities.
The finer and whiter the flour, less fiber, vitamins and minerals it contains. White bread, bran bread, pastries breads contain no vitamins or minerals, while favoring cavities, cancer, cholesterol and diabetes. The breads are whole rye bread and wheat bread.
4.-REFINED RICE
According to researchers at the School of Public Health Harvard University in the United States, white rice causes sudden increases in glucose levels blood, which is a risk for diabetes. Although rice has been consumed for centuries in many countries, it was only in the 20th century that became refined and consumed as white rice.
To produce white rice grain undergoes a refining process which removes a outer layer and germ. And basically what remains is the endosperm, which consists mainly of starch. The study analyzed data from three large studies conducted with nearly 40,000 men and 157,500 women on rice consumption and diabetes risk. The scientists found that those who ate five or more servings of white rice per week had 17% higher risk of diabetes than those who ate less than one serving per month.
From the point of view of public health, should be recommended replacing refined grains as white rice by whole grains, including brown rice to facilitate the prevention of type 2 diabetes.
5.-PASTEURIZED COW MILK
The milk pasteurization destroys beneficial bacteria along with the bad and destroy the enzymes essential for nutrient absorption. Pasteurization of milk destroys all its phosphatase, which is essential for calcium absorption and calcium works with Vitamin D, not only available through the sun, but it is an essential nutrient in raw cream. Heating any raw food destroys enzymes active, so that the lipase (an enzyme found only in milk and is needed to complete the digestion of fat) is launched along with many other essential nutrients pasteurization destroys