What Are Some Foods I Can Eat To Lose Weight How to Eat and Lose Weight by Understanding Your Body

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How to Eat and Lose Weight by Understanding Your Body

  • Eat the right types of foods regularly and often.
  • Avoid foods that clog your body with toxins.

Eat according to the food pyramid, but don’t try to classify the pre-prepared fast foods you eat into those categories. They don’t fit, just pretend they aren’t real. A fast food breakfast sandwich is not one cereal (muffin or cookie) and 2 proteins (egg and sausage or ham). The ingredients used are cheap and unhealthy. They use bad bread, bad eggs, and bad sausage or ham. Eat a grapefruit, a banana and an orange for breakfast. Maybe some oatmeal, but be careful what was put into the oatmeal when it was processed and packaged. An egg or two can be very good for you, but more commonly they are bad for you… We will discuss the difference later.

Many of the problems with food these days are in preservatives, artificial sweeteners, colors and flavors; also antibiotics and hormones. Hydrogenated oils and high fructose corn syrup are responsible for nearly all heart disease in America. Not saturated fat.

The way to eat and lose weight is to avoid those things because of what they do to your body. When you eat foods with those chemicals, your liver has to process them all as toxins and is kept so busy saving you from poisons that it can’t do its other job, maintaining the optimal amount of fat stored in your body. It first has to protect your body from toxins, then release fat that your body doesn’t need, which it isn’t capable of. So we are fat due to the toxins we eat. Our livers are too busy protecting us from these chemicals to be able to release the fat from our bodies that we don’t need and don’t want.

What is clogging the arteries of America?

Here is some interesting information to consider. Before the 1920s heart disease caused by blocked arteries was rare. At the time, it wasn’t profitable for companies to create methods to diagnose or treat disease, so they shelved discoveries about the methods until they were needed. In the years between 1910 and 1970, the consumption of animal fats in the American diet dropped from 83% to 62%. In 1920 people ate an average of 18 pounds of real butter per person per year. By 1970 it had dropped to £4 per person. People are getting educated, though, or following the latest science because in 1997 individual consumption of butter started to rebound. In 2008 it was up to £5 per person.

Guess what has increased over the past 80 years in parallel with our propensity to die of heart attacks? Vegetable oil – polyunsaturated – in the form of margarine, shortened and refined oils increased by about 400%. Guess what else? We increased our intake of sugar and processed foods by 60%. These are your main culprits and there is a lot of research showing them as the cause. Research uses to “show” that heart disease was caused by eating butter and saturated fat, but research over the past 20 years has shown that the real culprits are polyunsaturated oils, high fructose corn syrup and the lack of butter and beneficial saturated fats in our diet. Previous “facts” have been shown to be misinterpretations of research data.

Let’s look at a couple of things.

::Egg

The nutrition in an egg is based on the feed given to the chicken that lays it. Chickens fed ordinary commercial egg-producing feed produce eggs that do not have an adequate ratio of Omega 3 to Omega 6 fatty acids. Both are needed in the body, but the American diet generally has too many omega-6s – from vegetable oils and eggs from hens fed with standard commercial feed. Standard supermarket eggs can contain up to 19 times the omega-6 of omega-3 oils.

If the ratio of omega-6 to omega-3 oils is balanced on a scale closer to one to one, they provide the nutrition our bodies need. Chickens whose diet consists of green plants and insects produce eggs with the correct ratio of omega-6 to omega-3. That’s why you may have heard the term free range chickens. It refers to their diet more than their freedom. Their meat is also much healthier.

::Butter

Butter has a similar problem to eggs. It can be very good for cooking and eating in general, but again the diet of the cow producing it is important. It’s important that your butter comes from grass-fed cows. “What else would you feed them?” you may ask. Corn. I’m sure you’ve heard of corn-fed beef. Corn is high in polyunsaturated fats that cause the heart problems and weight gain we’re trying to avoid. If you can find real grass-fed cow butter, it’s good for you. You should use it in place of margarine in every recipe.

A Medical Research Council survey showed that men who eat butter have half the risk of developing heart disease than those who use margarine.

::Vegetable oil

Vegetable oil from corn, safflower and canola are high in polyunsaturated fats which are the worst fats you can eat. Margarine is made from this and also full of preservatives. Have you ever noticed how it never goes bad? Or how flies are never interested in this? Maybe that was a little too explicit, but if flies don’t eat stuff, should you?

Use extra virgin olive oil for cooking — sautéing or frying — and real grass-fed cow butter in your food recipes. You will be able to lose weight and feel better. Remember that most artificial preservatives are carcinogenic. The FDA controls the amount allowed in food products, so we don’t get a lethal dose in a year, but it adds up.

Preservatives

::Meat

Preserving the color and appearance of foods is of paramount importance to the companies that package and process them for our eyes. It’s deceptive. We look at that bright red beef under the shiny plastic and think “that’s so good it must be healthy.” It’s nice because of the nitrates used to keep it from turning brown. Nitrates are a known carcinogen, they cause cancer, but the FDA restricts their use to a level considered non-carcinogenic. Did you know that steaks — and red meat in general — taste best when browned and are lower in price because they’re close to their sell-by date. The curing process gives them tenderness and more flavor. Ask your butcher about getting your steaks preservative-free, it might surprise you.

::Soft Drinks, Fruits and Alcoholic Beverages

Sulfites are whiteners used to stop browning. They destroy the vitamin B1 you carefully chose to eat and are also linked to hyperactivity. Restaurants were allowed to put sulfites in the food they served until dozens of people died of anaphylactic shock in 1986 because they used too much of it in salads. It’s still used in our foods.

::BHA and BHT

These are used in fats and oils, soft drinks and grains. They’re one of the reasons vegetable oil margarines are so bad. They can cause hyperactivity, asthma attacks and allergies. They are considered moderately toxic and are derived from petroleum products. Both are banned in Japan. BHT is banned in Sweden, Romania and Australia.

Conclusion

Synthetic preservatives are almost always carcinogenic. They are considered safe in the amounts used in individual foods and also in combination with each other. But is it any wonder how much the incidence of cancer has increased over the past 60 years? Over the days, weeks and years that we consume these chemicals, it must build up in our bodies. I have to ask: how well preserved are we?

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