All veggies other then
**Tomatoes and **mushrooms **Soy products
Grapes -eat just few
Herbal teas
Kale
Kelp
Leaf lettuce
Leeche nuts
Lima beans,
green
Love
Mangoes
Maple syrup- small amount
Melons (all)
Millet*
Molasses*
Mustard
greens
Okra
Onions
Parsley
Parsnips
Peaches
Pears
Peas, green
Peppers
Plums &
prunes
Potatoes* small amount
All fresh and raw fruits,
vegetables, and sprouts,
including those listed
here:
Alfalfa sprouts
Apple cider vinegar
Barley
Apples
Appreciation
Apricots
Avocados
Bananas
Beans, green
Beets & greens
Berries
Blackberries
Broccoli
Brussels sprouts
Cabbage
Cantaloupe
Carrots
Cauliflower
Celery
Cherries
Collard greens
Cucumbers
Dates
Dulse
Figs
Fresh corn
Fresh, raw juice
Fun
Goat whey
Quinoa*
Radishes
Raisins
Raspberries
Raw, cold-pressed,
Avoid Olive OIL**
flax seed oils
Sun flower seed Oil
Rhubarb

Acid-Forming Foods.

Avoid if it has 3***

Alcohol***
All processed foods
Anger
Barley
Bread, baked (or any)
Cake
Canned fruits and veggies
Cereals (all)
Chickpeas
Chocolate
Cigarettes
Coffee **
Complaining
Cooked grains (except millet and quinoa)
Corn, dried
Cornstarch
***Dairy products
Drugs
***Eggs
Foods cooked with oils
Fruits, glazed or sulfured
Grapefruits
***Ketchup
Honey, raw
Legumes
***Lemons
Lentils
Limes
*****Mushrooms
Meat, fish, birds, shellfish
Mustard, prepared
Nuts, seeds, beans
***** Olive oil all types
Oatmeal
****Oranges
Pasta
Pepper, black
*****Pineapple
****Pitzza
Popcorn
*****Soy products
***Soy beans- fresh
***Salt
Rutabagas
Sauerkraut
***Soda – any type
Crackers
****Soft drinks
Stress
*****Sugar, white and
processed
******Sweeteners, artificial
(Splenda, Equal, Aspartame,
etc.)
***Tea, black & green
Vegetables, overcooked
Vinegar, distilled
*****Vitamin C (made of citric acid)
****Wheat, all forms
******Tomatoes
All items with 2, 3, or 4 stars
need to be avoided at any cost.

Newest Research on Why You Should Avoid Soy

by Sally Fallon & Mary G. Enig PhD

“…soybean contains large quantities of natural toxins or “antinutrients”. First among them are potent enzyme inhibitors that block the action of trypsin and other enzymes needed for protein digestion. These inhibitors are large, tightly folded proteins that are not completely deactivated during ordinary cooking. They can produce serious gastric distress, reduced protein digestion and chronic deficiencies in amino acid uptake. In test animals, diets high in trypsin inhibitors cause enlargement and pathological conditions of the pancreas, including cancer. Soybeans also contain haemagglutinin, a clot-promoting substance that causes red blood cells to clump together. Trypsin inhibitors and haemagglutinin are growth inhibitors. Approximately 25 per cent of bottle-fed children in the US receive soy-based formula – a much higher percentage than in other parts of the Western world. Fitzpatrick estimated that an infant exclusively fed soy formula receives the estrogenic equivalent (based on body weight) of at least five birth control pills per day. Scientists have known for years that soy-based formula can cause thyroid problems in babies.”

“Dr Fitzpatrick’s literature review uncovered evidence that soy consumption has been linked to numerous disorders, including infertility, increased cancer and infantile leukemia; and, in studies dating back to the 1950s, that genistein in soy causes endocrine disruption in animals.”

The health claims of the soy industry have one purpose and one purpose alone – to sell more soy!  That’s why you’ll only hear about the benefits of soy from the industry, but Soy Online Services thinks all consumers deserve the right to make an informed choice about what they are eating and feeding to their children, their household pets and their livestock.

From the Weston-Price Foundation: Uncovering the truth about soy – Myths and Truths About Soy.

Why Not Eat Soy?

·        High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.

·        Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals, soy containing trypsin inhibitors caused stunted growth.

·        Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.

·        Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.

·        Vitamin B12 analogs in soy are not absorbed and actually increase the body’s requirement for B12.

·        Soy foods increase the body’s requirement for vitamin D.

·        Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.

·        Processing of soy protein results in the formation of toxic lysinaolanine and highly carcinogenic nitrosamines.

·        Free glutamic acid, or MSG, a potent neurotoxin, is formed during soy food 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 the kidneys.  From: www.westonaprice.org

Myths and Truths About Soy

Here we dispel the myths of the “Diet Dictocrats” and reveal the scientific validity behind our wise ancestors’ nutrient-dense diets.

Myth: Use of soy as a food dates back many thousands of years.

Truth: Soy was first used as a food during the late Chou dynasty (1134-246 BC), only after the Chinese learned to ferment soybeans to make foods like tempeh, natto and tamari.

Myth: Asians consume large amounts of soy foods.

Truth: Average consumption of soy foods in Japan and China is 10 grams (about 2 teaspoons) per day. Asians consume soy foods in small amounts as a condiment, and not as a replacement for animal foods.

Myth: Modern soy foods confer the same health benefits as traditionally fermented soy foods.

Truth: Most modern soy foods are not fermented to neutralize toxins in soybeans, and are processed in a way that denatures proteins and increases levels of carcinogens.

Myth: Soy foods provide complete protein.

Truth: Like all legumes, soybeans are deficient in sulfur-containing amino acids methionine and cystine. In addition, modern processing denatures fragile lysine.

Myth: Fermented soy foods can provide vitamin B12 in vegetarian diets.

Truth: The compound that resembles vitamin B12 in soy cannot be used by the human body: in fact, soy foods cause the body to require more B12

Myth: Soy formula is safe for infants.

Truth: Soy foods contain trypsin inhibitors that inhibit protein digestion and affect pancreatic function. In test animals, diets high in trypsin inhibitors led to stunted growth and pancreatic disorders. Soy foods increase the body’s requirement for vitamin D, needed for strong bones and normal growth.

Phytic acid in soy foods results in reduced bioavailabilty of iron and zinc, which are required for the health and development of the brain and nervous system. Soy also lacks cholesterol, likewise essential for the development of the brain and nervous system.

Megadoses of phytoestrogens in soy formula have been implicated in the current trend toward increasingly premature sexual development in girls and delayed or retarded sexual development in boys.

Myth: Soy foods can prevent osteoporosis.

Truth: Soy foods can cause deficiencies in calcium and vitamin D, both needed for healthy bones. Calcium from bone broths and vitamin D from seafood, lard and organ meats prevent osteoporosis in Asian countries—not soy foods.

Myth: Modern soy foods protect against many types of cancer.

Truth: A British government report concluded that there is little evidence that soy foods protect against breast cancer or any other forms of cancer. In fact, soy foods may result in an increased risk of cancer.

Myth: Soy foods protect against heart disease.

Truth: In some people, consumption of soy foods will lower cholesterol, but there is no evidence that lowering cholesterol with soy protein improves one’s risk of having heart disease.

Myth: Soy estrogens (isoflavones) are good for you.

Truth: Soy isoflavones are phyto-endocrine disrupters. At dietary levels, they can prevent ovulation and stimulate the growth of cancer cells. Eating as little as 30 grams (about 4 tablespoons) of soy per day can result in hypothyroidism with symptoms of lethargy, constipation, weight gain and fatigue.

Myth: Soy foods are safe and beneficial for women to use in their postmenopausal years.

Truth: Soy foods can stimulate the growth of estrogen-dependent tumors and cause thyroid problems. Low thyroid function is associated with difficulties in menopause.

Myth: Phytoestrogens in soy foods can enhance mental ability.

Truth: A recent study found that women with the highest levels of estrogen in their blood had the lowest levels of cognitive function; In Japanese Americans tofu consumption in mid-life is associated with the occurrence of Alzheimer’s disease in later life.

Myth: Soy isoflavones and soy protein isolate have GRAS (Generally Recognized as Safe) status.

Truth: Archer Daniels Midland (ADM) recently withdrew its application to the FDA for GRAS status for soy isoflavones following an outpouring of protest from the scientific community. The FDA never approved GRAS status for soy protein isolate because of concern regarding the presence of toxins and carcinogens in processed soy.

Myth: Soy foods are good for your sex life.

Truth: Numerous animal studies show that soy foods cause infertility in animals. Soy consumption enhances hair growth in middle-aged men, indicating lowered testosterone levels. 

Myth: Soybeans are good for the environment.

Truth: Most soybeans grown in the US are genetically engineered to allow farmers to use large amounts of herbicides.

Myth: Soybeans are good for developing nations.

Truth: In third-world countries, soybeans replace traditional crops and transfer the value-added of processing from the local population to multinational corporations.

Soy Infant Formula: Birth Control Pills for Babies

Babies fed soy-based formula have 13,000 to 22,000 times more estrogen compounds in their blood than babies fed milk-based formula. Infants exclusively fed soy formula receive the estrogenic equivalent of at least four birth control pills per day.

Male infants undergo a testosterone surge during the first few months of life, when testosterone levels may be as high as those of an adult male. During this period, baby boys are programmed to express male characteristics after puberty, not only in the development of their sexual organs and other masculinity traits, but also in setting patterns in the brain characteristic of male behavior.

In animals, studies indicate that phytoestrogens in soy are powerful endocrine disrupters. Soy infant feeding — which floods the bloodstream with female hormones that inhibit testosterone — cannot be ignored as a possible cause of disrupted development patterns in boys, including learning disabilities and attention deficit disorder.

Male children exposed to DES, a synthetic estrogen, had testes smaller than normal on maturation and infant marmoset monkeys fed soy isoflavones had a reduction in testosterone levels up to 70 percent compared to milk-fed controls.

Almost 15 percent of white girls and 50 percent of African-Americans girls show signs of puberty, such as breast development and pubic hair, before the age of eight. Some girls are showing sexual development before the age of three. Premature development of girls has been linked to the use of soy formula and exposure to environmental estrogen-mimickers such as PCBs and DDE.

Intake of phytoestrogens even at moderate levels during pregnancy can have adverse affects on the developing fetus and the timing of puberty later in life.

Health Dangers of Soy

Dr. Kaayla Daniel, author of The Whole Soy Story, points out thousands of studies linking soy to malnutrition, digestive distress, immune-system breakdown, thyroid dysfunction, cognitive decline, reproductive disorders and infertility—even cancer and heart disease.

If you have symptoms of any of the following diseases, I would strongly urge you to take a closer look at your diet and eliminate unfermented soy:

• Breast cancer
• Brain damage
• Infant abnormalities
• Thyroid disorders
• Kidney stones
• Immune system impairment
• Severe, potentially fatal food allergies
• Impaired fertility
• Danger during pregnancy and nursing

See video.. it is very compaling information.

http://www.youtube.com/watch?v=derZbxZEMcI&feature=player_embedded#!

Worse than High Fructose Corn Syrup

Posted by Dr. Mercola | March 30 2010 | 147,318 views

Related Links:

  Agave: A Triumph of Marketing over Truth

  This Common Food Ingredient Is As Addictive as Cocaine?

  This Common Food Ingredient Can Really Mess Up Your Metabolism

• Headache
• Change in vision
• Convulsions and seizures
• Hallucination
• Nausea and vomiting
• Joint pain

It can cause many, many other problems as well.

Aspartame is the most controversial food additive in history, and its approval for use in food was the most contested in FDA history. In the end, the artificial sweetener was approved, not on scientific grounds, but rather because of strong political and financial pressure. After all, aspartame was previously listed by the Pentagon as a biochemical warfare agent!

It’s hard to believe such a chemical would be allowed into the food supply, but it was, and it has been wreaking silent havoc with people’s health for the past 30 years.

The truth is, it should never have been released onto the market, and allowing it to remain in the food chain is seriously hurting people – no matter how many times you rebrand it under fancy new names.

The Deceptive Marketing of Aspartame

Sold commercially under names like NutraSweet, Canderel, and now AminoSweet, aspartame can be found in more than 6,000 foods, including soft drinks, chewing gum, table-top sweeteners, diet and diabetic foods, breakfast cereals, jams, sweets, vitamins, prescription and over-the-counter drugs.

Aspartame producer Ajinomoto chose to rebrand it under the name AminoSweet, to “remind the industry that aspartame tastes just like sugar, and that it’s made from amino acids – the building blocks of protein that are abundant in our diet.”

This is deception at its finest: Begin with a shred of truth, and then spin it to fit your own agenda.

In this case, the agenda is to make you believe that aspartame is somehow a harmless, natural sweetener made with two amino acids that are essential for health and present in your diet already.

They want you to believe aspartame delivers all the benefits of sugar and none of its drawbacks. But nothing could be further from the truth.

How Aspartame Wreaks Havoc on Your Health

Did you know there have been more reports to the FDA for aspartame reactions than for all other food additives combined?

In fact, there are over 10,000 official complaints, but by the FDA’s own admission, less than 1 percent of those who experience a reaction to a product ever report it. So in all likelihood, the toxic effects of aspartame may have affected roughly a million people already.

While a variety of symptoms have been reported, almost two-thirds of them fall into the neurological and behavioral category consisting mostly of headaches, mood alterations, and hallucinations. The remaining third is mostly gastrointestinal symptoms.

This video will familiarize you with some of the terrifying side-effects and health problems you could encounter if you consume products containing this chemical.

Unfortunately, aspartame toxicity is not well-known by doctors, despite its frequency. Diagnosis is also hampered by the fact that it mimics several other common health conditions, such as:

How Diet Foods and Drinks CAUSE Weight Problems

In recent years, food manufacturers have increasingly focused on developing low-calorie foods and drinks to help you maintain a healthy weight and avoid obesity. Unfortunately, the science behind these products is so flawed, most of these products can actually lead to increased weight gain!

For example, researchers have discovered that drinking diet soda increases your risk of metabolic syndrome, and may double your risk of obesity – the complete opposite of the stated intention behind these “zero calorie” drinks.

The sad truth is that diet foods and drinks ruin your body’s ability to count calories, and in fact stimulate your appetite, thus boosting your inclination to overindulge.

Unfortunately, most public health agencies and nutritionists in the United States recommend these toxic artificial sweeteners as an acceptable alternative to sugar, which is at best confusing and at worst harming the health of those who take their misguided advice.

Even More Toxic Dangers of Aspartame

Truly, there is enough evidence showing the dangers of consuming artificial sweeteners to fill an entire book — which is exactly why I wrote Sweet Deception. If you or your loved ones drink diet beverages or eat diet foods, this book will explain how you’ve been deceived about the truth behind artificial sweeteners like aspartame and sucralose — for greed, for profits, and at the expense of your health.

As mentioned earlier, almost two-thirds of all documented side effects of aspartame consumption are neurological.

One of the reasons for this side effect, researchers have discovered, is because the phenylalanine in aspartame dissociates from the ester bond. While these amino acids are indeed completely natural and safe, they were never designed to be ingested as isolated amino acids in massive quantities, which in and of itself will cause complications.

Additionally this will also increase dopamine levels in your brain. This can lead to symptoms of depression because it distorts your serotonin/dopamine balance. It can also lead to migraine headaches and brain tumors through a similar mechanism.

The aspartic acid in aspartame is a well-documented excitotoxin. Excitotoxins are usually amino acids, such as glutamate and aspartate. These special amino acids cause particular brain cells to become excessively excited, to the point that they die.

Excitotoxins can also cause a loss of brain synapses and connecting fibers. A review conducted in 2008 by scientists from the University of Pretoria and the University of Limpopo found that consuming a lot of aspartame may inhibit the ability of enzymes in your brain to function normally, and may lead to neurodegeneration.

According to the researchers, consuming a lot of aspartame can disturb:

• The metabolism of amino acids
• Protein structure and metabolism
• The integrity of nucleic acids
• Neuronal function
• Endocrine balances

Furthermore, the ester bond in aspartame breaks down to formaldehyde and methanol, which are also toxic in their own right. So it is not surprising that this popular artificial sweetener has also been found to cause cancer.

One truly compelling case study that shows this all too well was done by a private citizen named Victoria Inness-Brown. She decided to perform her own aspartame experiment on 108 rats over a period of 2 years and 8 months.

Daily, she fed some of the rats the equivalent (for their body weight) of two-thirds the aspartame contained in 8-oz of diet soda. Thirty-seven percent of the females fed aspartame developed tumors, some of massive size.

How to Ditch Artificial Sweeteners, and Satiate Your Sweet Tooth

If you suffer from sweet cravings, it’s easy to convince yourself you’re doing the right thing by opting for a zero-calorie sweetener like aspartame. Please understand that you will do more harm than good to your body this way.

First, it’s important to realize that your body craves sweets when you’re not giving it the proper fuel it needs.

Finding out your nutritional type will tell you exactly which foods you need to eat to feel full and satisfied. It may sound hard to believe right now, but once you start eating right for your nutritional type, your sweet cravings will significantly lessen and may even disappear.

Meanwhile, be sure you address the emotional component to your food cravings using a tool such as the Meridian Tapping Technique (MTT). More than any traditional or alternative method I have used or researched, MTT works to overcome food cravings and helps you reach dietary success.

And, if diet soda is the culprit for you, be sure to check out Turbo Tapping, which is an extremely effective and simple tool to get rid of your soda addiction in a short period of time.

Non-Acceptable Alternative Sweeteners

I have written a few articles on fructose earlier this year, and I will be writing many more, so please be aware that I am absolutely convinced that fructose ingestion is at the core of our obesity epidemic.

And I’m not only talking about high fructose corn syrup, which is virtually identical to table sugar. The only major difference between the two is HFCS is much cheaper so it has contributed to massive increase in fructose ingestion, far beyond safe or healthy.

Please understand you need to keep your fructose levels BELOW 25 grams per day. The best way to do that is to avoid these “natural” sweeteners as they are loaded with a much higher percentage of fructose than HFCS.

• Fruit Juice
• Agave
• Honey

Please note that avoiding these beyond 25 grams per day is crucial, even if the source is fresh, raw, and organic. It just doesn’t matter, fructose is fructose is fructose…

Acceptable Alternative Sweeteners

For those times when you just want a taste of something sweet, your healthiest alternative is Stevia. It’s a natural plant and, unlike aspartame and other artificial sweeteners that have been cited for dangerous toxicities, it is a safe, natural alternative that’s ideal if you’re watching your weight, or if you’re maintaining your health by avoiding sugar.

It is hundreds of times sweeter than sugar and truly has virtually no calories.

I must tell you that I am biased; I prefer Stevia as my sweetener of choice, and I frequently use it. However, like most choices, especially sweeteners, I recommend using Stevia in moderation, just like sugar. In excess it is still far less likely to cause metabolic problems than sugar or any of the artificial sweeteners.

I want to emphasize, that if you have insulin issues, I suggest that you avoid sweeteners altogether, including Stevia, as they all can decrease your sensitivity to insulin.

Lo han is another sweetener like Stevia. It’s an African sweet herb that can also be used, but it’s a bit more expensive and harder to find.

So if you struggle with high blood pressure, high cholesterol, diabetes or extra weight, then you have insulin sensitivity issues and would benefit from avoiding ALL sweeteners.

But for everyone else, if you are going to sweeten your foods and beverages anyway, I strongly encourage you to consider using regular Stevia or Lo han, and toss out all artificial sweeteners and any products that contain them.
Related Links:

Aspartame: Killing You By Degrees

Aspartame, Brain Cancer and the FDA

DR. MERCOLA

For several million years, humans existed on a diet of animals and vegetation. It was only with the advent of agriculture a mere 10,000 years ago – a fraction of a second in evolutionary time – that humans began ingesting large amounts of sugar and starch in the form of grains (and potatoes) into their diets. Indeed, 99.99% of our genes were formed before the advent of agriculture; in biological terms, our bodies are still those of hunter-gatherers.

While the human shift to agriculture produced indisputable gains for man – modern civilization is based on this epoch – societies where the transition from a primarily meat/vegetation diet to one high in cereals show a reduced lifespan and stature, increases in infant mortality and infectious disease, and higher nutritional deficiencies.

Contemporary humans have not suddenly evolved mechanisms to incorporate the high carbohydrates from starch- and sugar-rich foods into their diet. In short, we are consuming far too much bread, cereal, pasta, corn (a grain, not a vegetable), rice, potatoes and Little Debbie snack cakes, with very grave consequences to our health. Making matters worse, most of these carbohydrates we consume come in the form of processed food.

That 65% of Americans are overweight, and 27% clinically obese, in a nation addicted to sesame seed buns for that hamburger, with a side of French fries and a Coke, is no coincidence. It is not the fat in the foods we eat but, far more, the excess carbohydrates from our starch- and sugar-loaded diet that is making people fat and unhealthy, and leading to epidemic levels of a host of diseases such as diabetes.

If you are experiencing any of the following symptoms, chances are very good that the excess carbohydrates in your body are, in part or whole, to blame:

Excess weight

Fatigue and frequent sleepiness

Depression

Brain fogginess

Bloating

Low blood sugar

High blood pressure

High triglycerides

We all need a certain amount of carbohydrates, of course, but, through our addiction to grains, potatoes, sweets and other starchy and sugary foods, we are consuming far too many. The body’s storage capacity for carbohydrates is quite limited, though, so here’s what happens to all the excess: they are converted, via insulin, into fat and stored in the adipose, or fatty, tissue.

Any meal or snack high in carbohydrates generates a rapid rise in blood glucose. To adjust for this rise, the pancreas secretes the hormone insulin into the bloodstream, which lowers the glucose. Insulin is, though, essentially a storage hormone, evolved over those millions of years of humans prior to the agricultural age, to store the excess calories from carbohydrates in the form of fat in case of famine.

Insulin, stimulated by the excess carbohydrates in our overabundant consumption of grains, starches and sweets, is responsible for all those bulging stomachs and fat rolls in thighs and chins.

Even worse, high insulin levels suppress two other important hormones – glucagons and growth hormones – that are responsible for burning fat and sugar and promoting muscle development, respectively. So insulin from excess carbohydrates promotes fat, and then wards off the body’s ability to lose that fat.

Excess weight and obesity lead to heart disease and a wide variety of other diseases. But the ill effect of grains and sugars does not end there. They suppress the immune system, contributing to allergies, and they are responsible for a host of digestive disorders. They contribute to depression, and their excess consumption is, in fact, associated with many of the chronic diseases in our nation, such as cancer and diabetes.

If you started the day with what you thought was a healthy breakfast; wheat toast, orange juice & eggs cooked in vegetable oil, you just ate three of the five “health” foods to avoid! It can be difficult to know just what is healthy with all the information that we are bombarded with including all the old claims of what constitutes a healthy diet. But as you will read, you are much better without the following “healthy” foods.

Wheat bread: Wheat bread should not be considered a healthy or necessary part of the diet. Wheat is often contaminated with mycotoxins and no matter what the form, wheat, whole wheat, cracked wheat, sprouted wheat, etc., they will all be able of causing the same problems including: Celiac disease, Rheumatoid arthritis, Miscarriages, Headaches, Infertility, Developmental delay in children, Irritable bowel syndrome.

Intolerance to wheat is far more common than doctors recognize. Also, wheat, and nearly all other grains rapidly convert to sugar and rapidly accelerate aging and chronic illness in most of us.

Most of us would be best served by limiting or avoiding wheat altogether.

Vegetable oil: Polyunsaturated oils like corn, soy, safflower and canola, are the worst oils you can eat. Especially if heated in processing or cooking they tend to become oxidized or rancid, resulting in the formation of trans fat and difficult for the body to process.

Soy: Despite supporters claims that soy is an ideal source of protein, lower cholesterol, protection against heart disease, etc., numerous studies have found that soy products may;

• Increase the risk of breast cancer
• Contribute to thyroid disorders
• Promote kidney stones
• Weaken the immune system
• Cause severe, potentially fatal food allergies

Perhaps the most disturbing of soy’s ill effects has to do with its phytoestrogens that can mimic the effects of the female hormone estrogen. These phytoestrogens have been found to have adverse effects on various human tissues, and drinking even two glasses of soy milk daily for one month has enough of the chemical to alter a woman’s menstrual cycle. Soy is particularly problematic for infants, and soy infant formulas should be avoided, as they receive five birth control pills worth of estrogen every day!

Pasteurized dairy: Despite the widespread notion that milk is healthy, it is frequently associated with worsening health. If you are going to consume milk, some advocate using raw, unpasteurized milk. Some contend that the human body is not equipped to digest the milk of another animal.

But certainly, the pasteurization process creates many problems; it destroys enzymes, diminishes vitamin content, denatures milk proteins, destroys Vitamin B12 and B6, kills beneficial bacteria, promotes pathogens and is associated with allergies, osteoporosis, colic in infants, growth problems in children, the list goes on. Calves fed pasteurized mild die before maturity! Inspection of dairy herds for disease is not required for pasteurized milk.

All dairy is mucous forming and must eliminated for any regenerative regime.

Orange juice (and most fruit juice): Fruit juice has about eight full teaspoons of sugar per eight-ounce glass. This sugar is called fructose and is every bit as dangerous as regular table sugar since it will cause a major increase in insulin levels.

Further, many commercial orange juices are contaminated with mold from damaged fruit that are processed.  If you drink fruit juice, moderate the sweetness by diluting with pure water as much as possible.

from www.mercola.com

• Sucrose, or Table Sugar, from sugar cane or sugar beets consists of two simple sugars, glucose and fructose. It is about 99.9 percent pure and sold in either granulated or powdered form.
• Raw Sugar consists of coarse, granulated crystals formed from the evaporation of sugar cane juice. Raw sugar contains impurities and cannot be sold in grocery stores due to FDA regulations.
• Brown Sugar consists of sugar crystals contained in a molasses syrup with natural flavor and color. Some refiners make brown sugar by adding syrup to refined white sugar. It is 91 to 96 % sucrose.
• Turbinado Sugar is raw sugar that goes through a refining process to remove impurities and most of the molasses. It is edible if processed under proper conditions; however, some samples in the past contained trace contaminants.
• Invert Sugar is a mixture of glucose and fructose. Invert sugar is formed by splitting sucrose in a process called inversion. This sugar prevents crystallization of cane sugar in candy making.
• Confectioner’s Sugar, or Powdered Sugar, consists of finely ground sucrose crystals mixed with a small amount of corn starch.
• Honey is an invert sugar formed by an enzyme from nectar gathered by bees. Honey contains fructose, glucose, maltose, and sucrose. Honey contains only trace amounts of vitamins and minerals. One would have to eat large quantities before any nutritional benefit would be received.
• High Fructose Corn Syrup (HFCS) is a sweetener made from corn starch. The amounts of fructose vary with the manufacturer. An enzyme-linked process increases the fructose content, thus making HFCS sweeter than regular corn syrup.
• Corn Syrups, produced by the action of enzymes and/or acids on corn starch, are the result of splitting starch. Three major producers’producers’contain 42%, 55%, and 90% fructose. Dextrose comprises most of the remainder.
• Levulose, or Fructose, is a commercial sugar much sweeter than sucrose. Its sweetness actually depends on its physical form and how it’s used in cooking. Fructose, known as a fruit sugar, occurs naturally in many fruits.
• Dextrose, or Glucose, is also known as corn sugar. It’s commercially made from starch by the action of heat and acids, or enzymes. It is sold blended with regular sugar.
• Lactose, or milk sugar, is made from whey and skim milk for commercial purposes. It occurs in the milk of mammals. The pharmaceutical industry is a primary user of prepared lactose.
• Sorbitol, Mannitol, Malitol, and Xylitol are sugar alcohols or polyols. They occur naturally in fruits and are produced commercially from such sources as dextrose. Xylitol is a sugar alcohol made from a part of birch trees. Sorbitol, mannitol, and malitol are about half as sweet as sucrose. Xylitol has a sweetness equal to sucrose.
• Artificial Sweeteners of any kind are determental to your health!

In addition to throwing off the body’s homeostasis, excess sugar may result in a number of other significant consequences. The following is a listing of some of sugar’s metabolic consequences from a variety of medical journals and other scientific publications.

1.     Sugar can suppress your immune system and impair your defenses against infectious disease.

2.     Sugar upsets the mineral relationships in your body: causes chromium and copper deficiencies and interferes with absorption of calcium and magnesium.

3.     Sugar can cause can cause a rapid rise of adrenaline, hyperactivity, anxiety, difficulty concentrating, and crankiness in children. (and aldults!)*

4.     Sugar can produce a significant rise in total cholesterol, triglycerides and bad cholesterol and a decrease in good cholesterol.

5.     Sugar causes a loss of tissue elasticity and function.

6.     Sugar feeds cancer cells and has been connected with the development of cancer of the breast, ovaries, prostate, rectum, pancreas, biliary tract, lung, gallbladder and stomach.

7.     Sugar can increase fasting levels of glucose and can cause reactive hypoglycemia.

8.     Sugar can weaken eyesight.

9.     Sugar can cause many problems with the gastrointestinal tract including: an acidic digestive tract, indigestion, malabsorption in patients with functional bowel disease, increased risk of Crohn’s disease, and ulcerative colitis.

10. Sugar can cause premature aging.

11. Sugar can lead to alcoholism.

12. Sugar can cause your saliva to become acidic, tooth decay, and periodontal disease.

13. Sugar contributes to obesity.

14. Sugar can cause autoimmune diseases such as: arthritis, asthma, multiple sclerosis.

15. Sugar greatly assists the uncontrolled growth of Candida Albicans (yeast infections)

16. Sugar can cause gallstones.

17. Sugar can cause appendicitis.

18. Sugar can cause hemorrhoids.

19. Sugar can cause varicose veins.

20. Sugar can elevate glucose and insulin responses in oral contraceptive users.

21. Sugar can contribute to osteoporosis.

22. Sugar can cause a decrease in your insulin sensitivity thereby causing an abnormally high insulin levels and eventually diabetes.

23. Sugar can lower your Vitamin E levels.

24. Sugar can increase your systolic blood pressure.

25. Sugar can cause drowsiness and decreased activity in children.

26. High sugar intake increases advanced glycation end products (AGEs)(Sugar molecules attaching to and thereby damaging proteins in the body).

27. Sugar can interfere with your absorption of protein.

28. Sugar causes food allergies.

29. Sugar can cause toxemia during pregnancy.

30. Sugar can contribute to eczema in children.

31. Sugar can cause atherosclerosis and cardiovascular disease.

32. Sugar can impair the structure of your DNA.

33. Sugar can change the structure of protein and cause a permanent alteration of the way the proteins act in your body.

34. Sugar can make your skin age by changing the structure of collagen.

35. Sugar can cause cataracts and nearsightedness.

36. Sugar can cause emphysema.

37. High sugar intake can impair the physiological homeostasis of many systems in your body.

38. Sugar lowers the ability of enzymes to function.

39. Sugar intake is higher in people with Parkinson’s disease.

40. Sugar can increase the size of your liver by making your liver cells divide and it can increase the amount of liver fat.

41. Sugar can increase kidney size and produce pathological changes in the kidney such as the formation of kidney stones.

42. Sugar can damage your pancreas.

43. Sugar can increase your body’s fluid retention.

44. Sugar is enemy #1 of your bowel movement.

45. Sugar can compromise the lining of your capillaries.

46. Sugar can make your tendons more brittle.

47. Sugar can cause headaches, including migraines.

48. Sugar can reduce the learning capacity, adversely affect school children’s grades and cause learning disorders.

49. Sugar can cause an increase in delta, alpha, and theta brain waves which can alter your mind’s ability to think clearly.

50. Sugar can cause depression.

51. Sugar can increase your risk of gout.

52. Sugar can increase your risk of Alzheimer’s disease.

53. Sugar can cause hormonal imbalances such as: increasing estrogen in men, exacerbating PMS, and decreasing growth hormone.

54. Sugar can lead to dizziness.

55. Diets high in sugar will increase free radicals and oxidative stress.

56. High sucrose diets of subjects with peripheral vascular disease significantly increases platelet adhesion.

57. High sugar consumption of pregnant adolescents can lead to substantial decrease in gestation duration and is associated with a twofold increased risk for delivering a small-for-gestational-age (SGA) infant.

58. Sugar is an addictive substance.

59. Sugar can be intoxicating, similar to alcohol.

60. Sugar given to premature babies can affect the amount of carbon dioxide they produce.

61. Decrease in sugar intake can increase emotional stability.

62. Your body changes sugar into 2 to 5 times more fat in the bloodstream than it does starch.

63. The rapid absorption of sugar promotes excessive food intake in obese subjects.

64. Sugar can worsen the symptoms of children with attention deficit hyperactivity disorder (ADHD). (It can also be the cause of it)*

65. Sugar adversely affects urinary electrolyte composition.

66. Sugar can slow down the ability of your adrenal glands to function.

67. Sugar has the potential of inducing abnormal metabolic processes in a normal healthy individual and to promote chronic degenerative diseases.

68. I.V.s (intravenous feedings) of sugar water can cut off oxygen to your brain.

69. Sugar increases your risk of polio.

70. High sugar intake can cause epileptic seizures.

71. Sugar causes high blood pressure in obese people.

72. In intensive care units: Limiting sugar saves lives.

73. Sugar may induce cell death.

74. In juvenile rehabilitation camps, when children were put on a low sugar diet, there was a 44 percent drop in antisocial behavior.

75. Sugar dehydrates newborns.

76. Sugar can cause gum disease. (and tooth decay.)*

Sugar

By K. Wagner

How much sugar do you use everyday? You may use more than you realize or pay attention to. If you eat any packaged or processed foods, it most likely contains some kind of sugar. Sweetener in your coffee, tea, sodas (“natural” ones included!) baked items (even bread), crackers, cereals, “energy” bars and drinks, dressings, mayonnaise, peanut butter, ketchup, packaged sauces, frozen and microwave meals, protein powders, even products labeled as “natural” and “organic” often contain substantial evaporated cane juice. Some products contain genetically engineered sugars and are not required to be labeled as such. Sugar is hidden everywhere and it’s no surprise that there are such high rates of diabetes, obesity and depression in this and other countries where sugar has become a regular part of most diets. Some research says that the average American consumes 2-3 pounds of sugar per week – that’s outrageous!

There are many problems with sugar, especially highly refined ones, such as sucrose (table sugar), dextrose (corn sugar) and high-fructose corn syrup. High-fructose corn syrup is so highly processed and chemicalized, it cannot even be considered food, more like poison! (see the movie “King Corn”.) It and other processed sugars are quickly metabolized in the body, blood glucose rises rapidly and the pancreas in turn produces insulin to compensate and try to drop blood sugar levels. The rapid fluctuations in blood sugar are a great stress to the body, among other deleterious effects of sugar.

Sugar actually suppresses the immune system by raising insulin levels, which inhibits the release of growth hormones. And in that glucose and vitamin C have similar chemical structures, they actually compete with one another on a cellular level; the more glucose in the system, the less vitamin C is allowed into the cells. In fact, insulin plays a part in the root of most disease.

Processed sugar is not actually a food and totally lacks any vitamins or minerals, thus the body must pull from it’s own stores of micro-nutrients to metabolize it. This causes metabolization of cholesterol and fatty acids to be impeded and leads to higher blood serum triglycerides (chemical form of fats) which is then stored in tissue and promotes high cholesterol levels and excess weight. This deficit of any nutritional value also has a negative effect on the endocrine system leading to hormonal imbalance.

Many researchers, and even the American Dietetic Association and American Diabetic Association have stated that sugar consumption is one of the 3 major causes of degenerative disease in the U.S!

There is no dispute that using sugar on a regular or habitual basis is destructive to health and can lead to disease. Simple sugars can cause mood swings, mental illness, diabetes, contribute to heart disease, nervous disorders, aggravate the liver, kidney and adrenals, cause gallstones, create hypertension, arthritis, fatigue and the list goes on. In it’s most “natural” form, too much sugar can be hard on the body; even fruit sugar and juice in excess can have a detrimental effect on your system.

You may have also heard that sugar feeds cancer-glucose is actually used by cancer cells as fuel and creates lactic acid as a by-product. The conversion of glucose to lactic acid is essentially translated as a low, acidic pH and perpetuates the perfect anaerobic (lacking oxygen) environment for cancer cells and many pathogens to thrive. By eliminating the fuel for cancer cells’ survival-glucose, many cancer patients would begin to improve by slowing starving the cancer’s growth and allowing the immune system to become stronger. This can again be translated to creating an alkaline terrain so that disease will not be able to subsist in the body. Self-love, forgiveness, exercise, stress reduction and loving thoughts all contribute to an environment which will not support cancer or disease.

From David Wolfe, author, researcher and nutritionist:

“Cancer cells have as many as 6 to 17 times as many receptor sites for insulin. Insulin delivers sugar to the cells. Cancer¹s sugar hunger indicates that it is best to be on a low-sugar diet. That means no starchy food, soda, candy bars, refined sugar of any kind, no carrot or beet juice, and no sweet fruit. This is the most basic dietary approach to cancer. Another important element to consider is Dr. Otto Warburg¹s Nobel prize-winning discovery that cancer is anaerobic. Healthy cells require oxygen. Cancer cells must have a low or no oxygen environment. Any food or exercise that increases oxygenation is good because it helps decrease the reproduction of cancer cells. From these two starting points: low sugar, high oxygen we can develop an entire anti-cancer program”

Keep in mind that most uncontrollable or patterned cravings for sweets come from a metabolism which is not functioning properly, a need for some form of protein, or low serotonin. Sugar can also be tied to deep, buried emotions from childhood…if we face the difficult emotions and feed the body with proper nutrition, we can begin to dissipate the cravings and give the body what it needs and find other ways to nourish ourselves. When you have healthy nutrition, exercise and address internalized issues, you’ll find your cravings will disappear.

Processed sugar is acidic, toxic and can be a very addictive drug!  If you feel you must use sugar and sweeteners, stick with unprocessed, complex sugars, which still contain nutrients, are more slowly metabolized and don’t cause a rise and fall in blood glucose. Many sweeteners are touted as being natural, but actually are high glycemic and again create an unhealthy rise and fall in blood glucose.

There are arguments for and against the following sweetners, but these are considered to be lower carb and healthy alternatives to processed sugar.

Stevia

Agave nectar –

Yacon root syrup

Unsulphured blackstrap molasses

Unpasteurized, raw, organic honey

Fruit Juice

There are many other “natural” sweeteners out there, but we personally would not recommend them-many, such as maple syrup will cause the blood sugar to rise, just like sugar.

A good website to begin with to do your own investigation into healthy alternatives to sugar;

http://www.sweetsavvy.com

For programs to conquer diabetes and blood sugar issues naturally;

Dr. Gabriel Cousins – http://www.treeoflife.nu/home

Dr. Robert O. Young – http://www.phmiracleliving.com/sanoviv.htm