POISON IN OUR FOOD, ARE WE PUTTING IT IN?

Just when you thought it was safe to go back in the kitchen another poison raises it's nasty cancer-causing head. Scientists have found a poison that is prevalent in the American diet. Did the purveyors of Aspartame, those life-span-regulators, come up with a new way to kill us? Did we always have this poison, and are just now discovering how dangerous it is? Swedish scientists have discovered that acrylamide a cancer-causing chemical found in many American products, and nobody knows how it gets there."

At any rate researchers have found the highest concentrations of the cancer-causing Acrylamides in; well, you probably already know the answer here, Fast-food French Fries [there are 39 to 72 of acrylamides per serving micrograms]. Is it the trans fats again? Is it whatever chemical they are now using to bind the faked potato bits to each other when they mold the fries to uniform size and shape? No, It's from Heating Especially the excessively high heats involved in frying/roasting our foods. Our benevolent governmental EPA says that the acrylamides, which are sometimes used in water purification [now isn't THAT a funny joke?] are: in 8oz. of Water, approximately a 'safe' 0.12. Acrylamides in one serving of French fries are 300 TIMES THE 'SAFE' LIMITS!!!!

Here are some more acrylamide readings:
Boiled Potatoes, 4 oz. 3 *Old El Paso Taco Shells, 3, 1.1oz. 1 *Ore Ida French Fries (from package), 3 oz. 5 *Ore Ida French Fries (baked), 3 oz. 28 *Honey Nut Cheerios, 1 oz. 6 *Cheerios, 1 oz. 7 *Tostitos Tortilla Chips, 1 oz. 3 *Fritos Corn Chips, 1 oz. 11 *Pringles Potato Crisps, 1 oz. 25 *Wendy's French Fries, Biggie, 5.5 oz. 39
*KFC Potato Wedges, Jumbo, 6.2 oz. (est.) 52 *Burger King French Fries, large, 5.5 oz. 57 *McDonald's French Fries, large, 6 oz. 72......
So, how did this happen? how are these poisons getting into our food supply?

Apparently it is caused by cooking one's foods with high heats. So, first in manufacturing our lovely processed foods large quantities of foods are superheated in huge vats, combined with other ingredients and then spit out in small packages, carted to our kitchens or to fast food restaurants to be then re-cooked for our tables. Now they are laden with all the additives and fake colorings and fake flavors AND Acrylamides. We won't even go into whatever pesticides, herbacides and other -cides are remnanted in our foods in addition. We eat a conglomeration of genetically modified foods*, overly-cooked foods [either at home or a restaurant], processed foods, fast foods and chemically 'enhanced' foods. Is it any wonder we are sick?

*********************explanation*********************
Genetically modified--plants that are 'made' in a laboratory to accommodate some need a scientist might decide we have, rendering it no longer a food that our body recognizes as something it can digest and use, and is probably considered as a pollutant to fight against instead [this fighting is also called an allergy] instead.
*********************end explanation******************

What is the answer to this? First I want to talk about one solution and why it is a good idea: raw foods. First: if a food is cooked the enzymes essential to health are killed.
Why do we need enzymes?

(1)

Enzymes are the spark of life -- they run your entire body. You couldn't digest or absorb food, walk, talk, or even breathe without them. Enzymes are living substances that must be activated by a certain pH range, a certain temperature range, moisture, and coenzymes (vitamins and minerals).
Vitamins and minerals are familiar to most people, but they don't realize that vitamins aren't activated until they join enzymes. You can swallow pounds of vitamins and minerals but without enzymes, nothing works and you're wasting your money. An "enzyme" acts in certain ways in the body to do specific jobs such as
1. Digest food
2. Break down toxins
3. Cleanse the blood
4. Strengthen the immune system
5. Build protein into muscle
6. Eliminate carbon dioxide from the lungs, and
7. Reduce stress on the pancreas and other vital organs.
Enzymes are the workers in your body -- they carry out every chemical reaction. To have a healthy body you need both workers (enzymes) and building materials. The building materials are proteins (amino acids), minerals, and vitamins. All of these are necessary to build a healthy body. Trying to function without all the necessary enzymes is like trying to build a house all by yourself in one day.

Te very best way to get the maximum enzymatic action from your foods is to eat raw fresh foods and chew them well. Please read: enzymes and
Mastication.

Now back to acrylamides. While eating a totally raw diet seems like the way to go, few people are actually able to keep it up for long. And if they don't; how is the health affected? There is good news...

(2)

Is Cooked Food Poison?
The cooking = toxicity = disease paradigm. One of the most common ideas in raw-food circles is that most diseases are due to toxemia, and that one cannot be truly healthy without discontinuing what is believed to be one of the major sources of such internal toxemia: cooked food, even if such food is unprocessed in any other respect except by heat.
While it certainly appears true that many people experience (sometimes impressive) improvements when first coming to raw food, it also appears that long-time pure raw-foodists who have maintained the diet for many years are rare. Anecdotal evidence also suggests (no peer-reviewed research is available on the issue, to our knowledge) that those eating 100% raw foods do not appear to be any healthier on average than people eating predominantly raw, and that raw diets are not the only diets that may work.
... knowledge available indicates eating at least partially raw is important.
The subject is not black-and-white.

So we process actual foods with heat and pour on the chemicals, and make them non-foods, then people buy these processed foods and cook them again, making more poison- acrylamide. So foods are ruined by heating and adding chemicals, then are heated again and more poisons are included with every bite of that nasty stuff we are accustomed to referring to as food.

I have read that eating a diet at least 1/3 raw is very healthy, and if you cook your food; to cook it slowly on low heat to prevent the pesky acrylamides.

I am eating as pure a diet as I possibly can, whole fresh, locally grown foods, lo-carb, 1/3 raw, some fermented foods, and I cook mine on as low a temp as I can to heat it through. I also continue to take the following which are really helping me to heal:
CellPower™ to cover the basics, also
FLAX SEED OIL for my colon, but of course
~Glutathione-the master antioxidant is a great helper to counteract many diabetic complications.
~4 essential minerals for diabetics
~SELENIUMhelps immune system,fights infection and aids circulation
~MAGNESIUMhelps to relax you, aids stress and muscle relaxing
~CHROMIUMimproves insulin sensitivity, and helps lower blood sugar.
~ZINC especially to help you heal.
~coconut oil


for the Omega-3~6 balance and losing weight.




SOURCES
(1)http://www.brunnerbiz.com/enzymes.html

ALSO USED:
http://www.angelfire.com/az/sthurston/acrylamides_cancer_causing.html
http://www.beyondveg.com/tu-j-l/raw-cooked/raw-cooked-1a.shtml