Eating to Fight Inflammation — Part Two

Eating to Fight Inflammation -- Part Two

Are you ready for part two of eating to fight inflammation?!?

I hope so, because I’m really excited to share it with you! When I first made the switch to “healthy” eating, I tried to add more fruits and vegetables, whole grains, and lean proteins into my diet. After all, that is what the “experts” tell you to do. Unfortunately, at that time, I had no one to educate me on the importance of also eliminating certain toxins that are often being served right alongside those “healthy” foods.

Today, I will be answering the question “Is processed food really that bad for me?” and dispelling some of the common myths people have come to believe about these ingredients.

Ready? Excited? A little nervous? Great! Let’s go…

(If you missed part one of eating to fight inflammation, click on this sentence to get caught up first.)

Eating to Fight Inflammation — Part Two

Is Processed Food Really That Bad For Me?

YES!!!

Okay, okay. That may have been a little bit extreme. There are a few “prepackaged” foods that I feel good about feeding my family. However, over 95% of the processed, prepackaged foods available in our nation’s large grocery store chains contain one or more of the following ingredients that cause absolute havoc to the immune system.

Lets dispel the myths…

1.  High fructose corn syrup (but wait, the corn growers say it’s just like sugar).

FACT: Just like ALCOHOL, high fructose corn syrup has to be metabolized 100% by the LIVER. To put this into perspective, only 20% of TABLE SUGAR is metabolized by the liver.

According to Emory University, the diagnosed cases of non-alcoholic fatty liver disease among teens is growing at a faster pace than the obesity trend. Additionally, when the liver is overloaded, visceral fat is more prevalent.

2. Paritally hydrogenated vegetable oils (but wait, my crackers say zero grams trans fat per serving.

FACT: Do you remember back in 2008 when a lot of the processed food companies repackaged their products and changed the serving sizes on their packages? That is because there is a loophole in FDA regulations that allows companies to round down as long as one serving of their product contains less than 0.5 grams of TRANS FAT per SERVING.

The Harvard School of Public Health states that just 1.5 grams of trans fat per day is enough to significantly increase your risk of heart disease. They also state that over 100,000 deaths per year could be prevented if American’s simply switched to healthier monounsaturated or polyunsaturated fat. 

3. Artificial colors and sweeteners (but wait, these are calorie free).

FACT: In 2011, the American Academy of Pediatrics admitted that they were WRONG and that the consumption of artificial food dyes is directly related to the increase of ADD/ADHD and HYPERACTIVITY in children. Consuming these food dyes also increases the risk of pediatric CANCER. (Read more at this post from Healthy Child Healthy World.)

FACT: Muliple studies cited on mercola.com and other reputable sites have shown that aspartame not only causes an increase in the severity of autoimmune disease, it is also a known neuroendocrine disruptor, contributes to WEIGHT GAIN, feeds caner cells, and worsens infertility.

FACT: The use of splenda can cause serious complications for persons with diabetes, PCOS, or insulin resistance. That is because sucralose is 600%  times sweeter that sugar. Because of this, only ONE PERCENT of what is in the little yellow packet of Splenda is actually sucralose. The rest of the powder is a mixture of dextrose and maltodextrin (sugar derived from grains, usually gmo corn). This means that ONE PERCENT of Splenda contains a whopping FOUR calories. When diabetics use multiple packets in tea or coffee, than can unintentionally consume enough sugar to cause insulin levels to spike.

4. Genetically engineered/modified foods/organisms/GMOs (but wait, these foods are going to solve world hunger).

FACT: First introduced by Monsanto in 1996, genetically engineered foods are plaints and/or animals that have been genetically engineered with DNA from BACTERIA, VIRUSES, or other plants and animals. These experimental combinations of genes from different species cannot occur in natur or in traditional crossbreeding. Virtually all commercial GMOs are engineered to withstand direct application of herbicide and/or to produce an insecticide. Despite biotech industry promises, none of the GMO traits currently on the market offer increased yield, drought tolerance, enhanced nutrition, or any other consumer benefit. (www.nongmoproject.org)

So, not only are we consuming foods that would not NOT NATURALLY OCCUR IN NATURE, we are also consuming a significantly higher amount of pesticides, insecticides, and herbicides than at any other time in American history.

Additionally, the European Union and over 60 other developed countries have already BANNED GMO FOODS from being imported and sold in their country.

To protect you and your loved ones from being part of the GMO experiment, it is important to make sure that all of your corn and soy products contain the non-gmo verification or the USDA organic seal.

Wow! Is your head spinning? Hopefully, this will give you some food for thought today as you think about the importance of (mostly) removing these foods from you and your family’s diet. 

Tomorrow, we will explore the good news of all of the super tasty and easy to find foods that can actually help decrease and prevent chronic inflammation throughout the body!!!

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Truestar Health

Comments

  1. Hi Katie,
    Thank you for sharing this information!
    I love your cookbook and use it quite a bit. I notice that you use a lot of olive oil in your cooking. I went to a cooking party not too long ago and the facilitator said that olive oil when overheated turns carcinogenic at a high heat. (She was trying to sell us on grapeseed oil.) Do you know if there’s any truth to that? Thanks!

    • Hi Christa! Yes, there is definitely truth to that. However, that is only when olive oil is heating to a smoking point, so high heat as she said. In my recipes, I never allow olive oil to get that hot. That being said, if I start to heat my pot, get distracted, and the oil does start to smoke, I dump it and start over. Hope that helps!

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