Are You Eating Hellthy?
Grains, nuts, beans and legumes, as well as raw (or under cooked) plants, are filled with defensive chemicals; oxalates, phytates, trypsin inhibitors, and lectins, to name a few, interfering with digestion, promoting bacteria and eventually the suppression of metabolism.
Many of these so called ‘health foods’ are high in the polyunsaturated fats and have a disproportionately high ratio of phosphorus relative to calcium. The combination of these two factors can alone be enough to cause inflammation, as well as significantly increasing the probability of it becoming a systemic or chronic issue, fueling the development of degeneration and disease.
Much of the protein found in these foods is in storage form, unable to be effectively used and often allergenic and irritating.
The fibers in these types of foods are commonly made up of polysaccharides like cellulose (unable to be digested with human enzymes), which end up feeding the growth of bacteria, and allowing them to move further and further towards the small intestine and stomach where they can cause irritation, promote inflammation, and lead to further digestive interference.
As bacterial numbers (as well as toxicity) increase, there is often a corresponding rise in endotoxin secretion, promoting the release of the stress related hormones, including serotonin, adrenalin, cortisol, and estrogen (as well as numerous other related inflammatory materials).
A surge in the production of these types of stress substances is known to interfere with thyroid function, damaging overall metabolism, and eventually contributing to the risk of developing cancer, diabetes, heart disease as well as many other diseases related to aging and degeneration.
As metabolism is suppressed, intestinal barrier function is reduced, allowing for a greater number of toxins to pass through to the liver, eventually making their way in increasing amounts into the general system where they can cause much interference and damage.
Many of these toxins and hormones have been demonstrated to be directly involved in the development of blood sugar regulation issues, interfering with the cell’s ability to use glucose for fuel, promoting insulin resistance, and directly causing the release of greater amounts of fat into the blood from storage.
The increasingly polyunsaturated nature of these free fatty acids (often resulting in the first place from the consumption of the foods in question above) is an important factor which further suppresses thyroid metabolism, slowing digestion and significantly heightening the problematic, inflammatory and bacteria promoting qualities of the above foods, not to mention many other foods that might under normal circumstances be easily digestible and nutritious.
The potentially highly fermentable starch content of many of the foods in question here is an additional factor which can directly fuel bacterial overgrowth and the many interrelated disease encouraging effects which can snowball from this.
On top of all of this, starch when consumed in large enough quantities, (by virtue of the fact that it converts almost to pure glucose), has been shown to be far more insulinogenic than simple sugars like sucrose and fructose and lactose, and as such (especially when combined with the polyunsaturated fats) can be another factor involved in the downward spiral towards the increasing release of cortisol (and other stress hormones), worsening blood sugar dysregulation and eventually leading to systemic inflammation and the onset of the diseases of chronic stress and degeneration.
Traditional soaking and cooking methods can help to some degree to reduce toxins and break down difficult to digest fibers (as well as increasing the availability of proteins and other nutrients), however depending on the condition of your digestive system and your overall metabolic health, it might end up being necessary to avoid them (at least for a period of time), until bacterial issues have been dealt with and stress is no longer a chronic problem.
A diet removing the polyunsaturated fats (from all sources) and limiting many of the fibrous and starchy bacteria promoting foods, whilst getting sufficient protein and nutrients from milk and cheese and gelatinous meats, and plenty of sugar from sweet ripe fruits and juices, white sugar and honey, is a potentially useful approach to protecting against inflammation, eventually improving digestion and thyroid function as well as overall metabolic performance.
Who do you think it benefits to continue to recommended these types of foods for their supposed ability to improve your health?
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