Here are a few FOOD VILLAINS to ELIMINATE from your DIET

SUGAR & ARTIFICIAL SWEETENERS– We all know sugar is basically Public Enemy #1; attributing to rising cases of diabetes, dementia and cancer just to name a few.  Yet the average American eats more than 150# of sugar each year and more than 60# of artificial sweeteners to boot! It’s more addictive than cocaine, heroin or morphine! And it’s secretly wreaking havoc to our health…Headaches, gas, poor focus, belly bloat, cravings, hunger, poor energy, joint pain and more.  The most potent triggers of hormonal dysregulation are the blood sugar surges that result from chronic carbohydrate consumption.  AND artificial sweeteners are just as bad, if not worse! Eliminate the use of aspartame (NutraSweet), sucralose (Splenda), acesulfame-K (Sweet-One), saccharin (Sweet-n-Low), and all others. Period. Avoid them like the plague. Did you know that they discovered SPLENDA (Sucralose) while trying to invent an insecticide (that may give you some insight as to what sort of chemicals may be lurking in that concoction)!  Studies show these substances are more likely to make you fat than thin, most are known carcinogens, they destroy our gut biome and they still trigger the release of insulin; which is why they continue to cause weight gain among other health issues.

HIGHLY POLYUNSATURATED & HYDROGENATED VEGETABLE OILS (These oils are new to the human diet and contain predominantly omega-6 fatty acids, which are essential but excessively present in modern diets and can cause serious imbalances). Grain- or corn-fed meats, farmed seafood (also rich in excess omega-6 fatty acids and having very little omega-3 fats) and hydrogenated and partially hydrogenated oils (especially corn oil, soybean oil, cottonseed oil and canola) – These oils are unnatural and have been heated and deodorized creating chemically mutated trans fats in the process.  Trans fats are partially hydrogenated oils that have been linked to heart disease & obesity. They are known to raise LDL cholesterol levels that allow plaque to build up & narrow the arteries eventually causing heart disease & stroke.  They also lower good cholesterol levels which support your brain and your ability to heal. Cooking with such oils promotes carcinogenicity, inflammation, and unhealthy imbalances of fatty acids in the body. The excess omega-6, omega-9, and trans fats also exacerbates insulin resistance. Trans fats and oils found in margarine spreads, vegetable shortening, commercial vegetable oils (particularly soybean & canola oil), salad dressings, baked or packaged goods, and virtually all fast food- are created in a laboratory, not in nature. They most certainly do not belong in our diet. We do however need natural fats and especially omega-3 fats found in clean, grass-fed only, organic sources of animal meats and wild sea food. Diets low in fat paradoxically cause the body to more easily synthesize fat from other sources, most notably carbohydrates, and to absorb and store unwanted fat.

SOY Contrary to popular belief, soy (particularly tofu, soy milk, and soy protein isolate) is among the newest additions to the human diet. Soy had been considered unfit for human consumption since ancient times, but chemical processing methods created by corporate interests have created an “all-new” soy, purported to be the cornerstone of health and longevity, but it’s time to knock soy off its “pedestal” because most of the studies attempting to show the health benefits of soy are largely funded and promoted to the media and the health-food industry by the multibillion-dollar, multi-national soy industry in an effort to market its product. Innumerable independent studies, however, suggest considerable reason for concern. The high levels of phytic acid (highest of any grain or legume) in soy reduce assimilation of calcium, magnesium, copper, iron and zinc and may also link soy consumption to kidney stones. The trypsin inhibitors in soy interfere with protein digestion and can cause pancreatic disorders and stunted growth. The soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and breast cancer in adult women. They are also antithyroid agents (goitrogens) that can lead to hypothyroidism and thyroid cancer. In infants soy formula has been linked to autoimmune thyroid disease. Soy increases the body’s need for vitamin D and for B12. The fragile proteins are denatured during the high-temperature processing used to make soy protein isolate & texturized vegetable protein resulting in the formation of toxic lysinoalanine and carcinogenic nitrosamines. Free glutamic acid (monosodium glutamate, or MSG) , a potent neurotoxin, is formed during soy processing, and additional amounts are added to many soy foods. Soy foods contain high levels of aluminum, which is toxic to the nervous system and kidneys. As if all of this wasn’t bad enough, soy is also the single most genetically modified crop there is; GMO’s alone are enough health hazard to write an entire book about! The only comparatively “safe” soy include its fermented forms of miso, natto, and tempeh (be sure it is organic and non-GMO). Please know that the fermentation only neutralizes the trypsin inhibitors and phytic acid but the goitrogens or thyroid inhibitors remain intact, so care must be taken not to over consume even these fermented forms.