5 Foods You Should Never Eat

5 Foods You Should Never Eat

1. High Fructose Corn Syrup

A new, eye-opening study has taken the novel approach of examining a country's high fructose corn syrup (HFCS) consumption and correlated that with the incidence of diabetes. This study examines the long-suspected assumption that corn syrup contributes to the rapidly and consistently increasing rise in diabetes in developed countries. No surprise that in this study a high HFCS use by consumers is associated with a higher incidence of diabetes in that country.

The study published in the journal Global Public Health compared 43 countries (Goran et al, 2012). Half of those countries had little or no corn syrup in their foods or citizens' diets. Countries that consume none or very little HFCS include India, Ireland, Czech Republic, Austria, France, and China. The highest HFCS consuming countries include the US, Mexico, Canada, and Japan. The United States is by far the greatest consumer and the greatest producer of corn syrup. The average American consumes 55 pounds of HFCS per year. Far more than any other country.



Those countries that consume greater amounts of HFCS have a 20 percent higher incidence of diabetes compared to countries that use none or low amounts. This result was unchanged when the study controlled for possible confounding factors such as body size, carbohydrate consumption, and population size.

Corn syrup (fructose) when eaten in excess causes negative metabolic effects including excess weight gain with accumulation of fat and insulin resistance (Stanhope et al, 2009). Insulin resistance leads to diabetes, and this study shows the clear association between corn syrup and the rise in diabetes rates.

Eliminate corn syrup and HFCS from your diets. Avoid processed foods that contain corn syrup, including highly sweetened electrolyte drinks like Gatorade and other soft drinks.

High-Fructose Corn Syrup (HFCS) is a very low cost sweetener derived from milled corn, then processed again to form corn syrup, then again processed with fructose to form High-Fructose Corn Syrup. It’s very common in processed foods and beverages in the U.S., including breads, cereals, breakfast bars, lunch meats, yogurts, soups and condiments. Unfortunately, the overuse of such a toxic substance has led to an increase of metabolic syndrome in America that is supported study after study and proves that HFCS is not the same as sugar.

So, if HFCS is so damaging to the human body, why would a company prefer it over the other options? Not surprisingly, the main reason is it’s very inexpensive. But, it's also easy to transport, keeps food moist and has a very long shelf life. It should also be divulged that the majority of HFCS is genetically modified and has a high potency of mercury. If you add up all of the information about HFCS, be prepared for a total catastrophe.

In 40 years since the introduction of HFCS, obesity rates have skyrocketed. In 1970, the obesity rate was 15 percent, and by 2010, the rate was around 33 percent – or one-third of the population. Princeton has been in the forefront of studies that are linking all of the information together. They have demonstrated that all sweeteners are not created equal when it comes to weight gain. HFCS isn’t recognized by the leptin receptors in your body, and leptin is the hormone assigned to tell you when you are full. Therefore, you aren’t told by your own body when to stop eating when it comes to foods that contain HFCS; that leads to overeating and weight gain.

In studies performed by Princeton, the result from the six month study of consumption of HFCS is consistent across the board. “These rats aren’t just getting fat; they’re demonstrating characteristics of obesity, including substantial increase in abdominal fat, and circulating blood fat (triglycerides).” In otherresearch, the University of California compared glucose and fructose consumption in 32 people. The results were very different in the end: both groups gained similar amounts of weight. However, those drinking HFCS experienced:

• An increase of visceral fat
  
• Less sensitivity to insulin (1st sign of diabetes)
  
• Increase of fat production in the liver
  
• Increase of LDL (bad) cholesterol
  
• Increase of triglycerides

People who drank the glucose-sweetened beverage, meanwhile, experienced no such change. This is VERY interesting: “This suggests that in the same way that not all fats are the same, not all dietary carbohydrates, sugars, are the same either,” noted Peter Harvel from the University of California.

Sugar feeds cancer; fructose feeds cancer! A major problem arises, because HFCS is the primary source of calories in the United States. It has been proven time and again that cancer cells actually feed on HFCS. Fructose has also been shown to directly increase cancer risk by causing DNA damage, altered cellular metabolism, increase of free radical production and inflammation.

So, this leads to the inevitable question: what to do? The American Heart Association recommends that women should consume no more than 100 calories a day from added sugar (6 teaspoons), and that men should consume no more than 150 calories (9 teaspoons). HFCS is an ingredient that is best avoided – or at least severely reduced – in your diet. Obviously.

2. Margarine 

Most of us think it's a healthy alternative to butter (err, guilty), but margarine has loads of trans fats, which increase your cholesterol. And it contains a lot of ingredients vs butter's one or two. The calorie count is also similar to butter, but we tend to eat more of it because we think it's healthier. 

Your best bet: Stick with small does of butter or use heart-healthy olive oil. 

3. Wheat Bread

You can add wheat to literally any carbohydrate and label it as a wheat product. These days, you can get Whole Wheat Lucky Charms – do you really think that makes them healthy? If it isn’t 100% whole wheat, bread can contain enriched flour, which gives you a sugar spike and crash without any nutritional value. Basically, enriched flour means nutrients are stripped from the bread.

Swap it for: Fiber-rich breads that are 100% whole wheat. Other breads like multigrain and sprouted are good options too, as long as those are the first ingredients on the package. Better yet, if you want to cut 200 calories, try wrapping your sandwiches with romaine lettuce.

4. Soy Protein Isolate 

Soy is an important food in Southeast Asian countries; it’s the staple food for the poor and healthy food for the rich. The poor eat soy for protein and the rich for keeping their heart healthy. Mostly people who cannot afford to feed their children with cow milk prefer soy milk because it contains equal amount of protein as cow’s milk. It has calcium; little saturated fat and has no cholesterol. But is the over hyped healthy food actually healthy or it’s just a food fraud. Let’s look at the other side of the coin as well.

 

The popular soy milk has high amount of aluminum and magnesium which can be dangerous for infants. Soy milk lacks vitamin A, a much essential nutrient for infants and children. Soy milk is not a substitute for breast milk because it lacks saturated fat which is again essential for growth of infants.

 

Though soy is hyped as a food for fighting cancer, researches have found that the isoflavones contained in soy can support the growth of tumors and cancers especially breast cancer when soy is not processed correctly.

 

Most soy products available today are made of genetically modified soy beans which are not healthy for consumption. They are also treated with chemicals and the way of processing is not specified.

 

Healthy Way of consuming soy: Consume soy in moderation and consume only the organic soy preferably the whole beans like tofu, tempeh, miso and esamame. Keep yourself away from processed soy products.

 

All soy isn't bad, but the isolate (a refined, often genetically-modified form of soy that pops up in a lot of soy-based products) resembles estrogen, which is iffy-some research has shown that it can increase the risk of cancers and infertility in women. If you want to go vegetarian, opt for veggie burgers with quinoa, chickpeas, or black beans as a base, and eat protein bars that are based on nuts and seeds. And for meat subs, go for beans, nuts, seeds, nut butters, and natural sources of soy like edamame, tofu, and tempeh. 

Soy-based foodstuffs like veggie burgers and nutrition bars are a source of protein and generally considered “health foods” often eaten out of a belief they are good for you.

Soyfoods also have a reputation for being produced in a more environmentally friendly or sustainable fashion than animal sources of protein.

However, whether foods containing highly processed forms of soy protein are really good for people or the environment is brought into question by a Nov. 2010 report from the Cornucopia Institute, a Wisconsin-based non-profit claiming that non-organic soy protein is commonly extracted from the soybeans by literally bathing the beans in n-hexane, a chemical by-product of petroleum refining.

Even popular brands of nutrition bars, veggie burgers and other meat alternatives marketed as “natural” are often guilty of this practice unless they are specifically “USDA Organic.”

Hexane is a readily available component of gasoline used as an industrial solvent for cleaning and degreasing all sorts of items. As to why it continues to be applied to extracting soy protein when mechanically extracted organic soy protein has been available for many years, the answer is obvious: Hexane extraction is cheaper and the yield is greater.

The U.S. Environmental Protection Agency classifies hexane as a neurotoxin affecting the nervous system of humans and lab animals, based on effects of chronic inhalation. Chronic workplace exposure increases risk for polyneuropathy, a neurological disorder characterized by muscle weakness, nerve damage and visual impairment. The agency cites no studies that have yet looked into the effect of oral exposure, and studies are also lacking to determine hexane’s carcinogenic potential except for one which linked brain tumors to workers exposed to hexane and other chemicals at a petrochemical plant.

Hexane is also regarded as a hazardous air pollutant because it contributes to ground-level ozone, a component of smog. According to Cornucopia, 19 million pounds were released into the air in 2009 from the processing of soybeans and other grains. Furthermore, hexane is highly explosive and has injured or killed both plant workers and tanker truck drivers.

The U.S. Food and Drug Administration (FDA) has not set any restriction on the maximum level of hexane allowed in soyfoods, nor are manufacturers required to measure residues in foods, so how much hexane humans could be exposed to through consumption of processed soyfoods is unknown. The European Union, however, adopted a directive in 2009 targeting residues of solvents used in food processing and set a hexane limit of 10 ppm (parts per million) for foods containing defatted soy protein products.

In 2009, Cornucopia sent a sample each of soy meal and soy grits to an independent testing lab which detected hexane residues of 22 ppm and 14 ppm, respectively.  Cornucopia has since petitioned the FDA to measure both soy foodstuffs and human tissues for hexane contamination, with particular focus on products made for infants and children because of the greater vulnerability of youngsters to environmental toxins. The FDA has yet to respond.

According to Cornucopia, the more mainstream brands of infant soy formula (Enfamil, Similac and Nestle) rely on hexane-extracted soy protein, and the manufacturers offer no organic alternatives. At least three smaller companies do: Vermont Organics made by PBM Nutritionals, Earth’s Best from The Hain Celestial Group, and Baby’s only from Nature’s one.

Downloadable shopper’s guides are offered by Cornucopia which list popular brands of nutrition bars, veggie burgers and meat alternatives according to whether or not their soy ingredients are processed with hexane. 

Twenty of the 44 nutrition bars inventoried, including Cliff Bars, Odwalla, and Genisoy, are processed with hexane, and the same is true for 17 out of 31 meat alternatives, including popular products made by Boca, Morningstar Farms, Gardenburger, and Yves Veggie Cuisine.

A word of warning: It can be tricky to get the straight scoop from manufacturers of non-organic soyfoods on how the protein was extracted because most will have purchased it from one of the handful of corporate giants that actually do the extractions (e.g. Archer Daniels Midland or Solae). Soyfood makers can disingenuously skirt the issue by stating that their company does not use hexane.

Cornucopia emphasizes the importance of scanning the ingredient list for non-organic soy protein ingredients or, better yet, looking for the USDA Organic seal. A product labeled “made with organic ingredients” can still contain up to 30 percent non-organic ingredients, and a “natural” label conveys nothing about how soybeans were processed.

Soy is hidden in numerous items.  Soybean oil and soy flour are in many baked goods, sauces, dressings, and many common packaged foods.  Beware of soy in common food items like canned tuna and soups, chocolate, frozen dinners, pizza, bread, muffins, and cake mixes.  The best way to avoid soy is to prepare food items at home.  Use these tips and recipes to guide you.  Experimentation will be the key to finding what works best for you and your family. 

5. Genetically Modified Organisms (GMO) in food

1. Corn - Corn has been modified to create its own insecticide. The U.S. Food and Drug Administration (FDA) has declared that tons of genetically modified corn has been introduced for human consumption. Monsanto has revealed that half of the US's sweet corn farms are planted with genetically modified seed. Mice fed with GM corn were discovered to have smaller offspring and fertility problems.

2. Soy - Soy has also been genetically modified to resist herbicides. Soy products include soy flour, tofu, soy beverages, soybean oil and other products that may include pastries, baked products and edible oil. Hamsters fed with GM soy were unable to have offspring and suffered a high mortality rate. Canola

3. Cotton - Like corn and soy, cotton has been designed to resist pesticides. It is considered food because its oil can be consumed. Its introduction in Chinese agriculture has produced a chemical that kills cotton bollworm, reducing the incidences of pests not only in cotton crops but also in neighboring fields of soybeans and corn. Incidentally, thousands of Indian farmers suffered severe rashes upon exposure to BT cotton.

4. Papaya - The virus-resistant variety of papaya was commercially introduced in Hawaii in 1999. Transgenic papayas comprised three-fourths of the total Hawaiian papaya crop. Monsanto bestowed upon Tamil Nadu Agricultural University in Coimbatore technology for developing papaya resistant to the ringspot virus in India.

5. Rice - This staple food from South East Asia has now been genetically modified to contain a high amount of vitamin A. Allegedly, there are reports of rice varieties containing human genes to be grown in the US. The rice will create human proteins useful for dealing with infant diarrhea in the 3rd world. China Daily, an online journal, reported potential serious public health and environment problems with genetically modified rice considering its tendency to cause allergic reactions with the concurrent possibility of gene transfers.

6. Tomatoes - Tomatoes have now been genetically engineered for longer shelf life, preventing them from easily rotting and degrading. In a test conducted to determine the safety of GM tomatoes, some animal subjects died within a few weeks after consuming GM tomatoes.

7. Rapeseed - In Canada, this crop was renamed canola to differentiate it from non-edible rapeseed. Food stuff produced from rapeseed includes rapeseed oi (canola oil) l used to process cooking oil and margarine. Honey can also be produced from GM rapeseed. German food surveillance authorities discovered as much as a third of the total pollen present in Canadian honey may be from GM pollen. In fact, some honey products from Canada were also discovered to have pollen from GM rapeseed.

8. Dairy products - It has been discovered that 22 percent of cows in the U.S. were injected with recombinant (genetically modified) bovine growth hormone (rbGH). This Monsanto created hormone artificially forces cows to increase their milk production by 15 percent. Milk from cows treated with this milk inducing hormone contains increased levels of IGF-1 (insulin growth factors-1). Humans also have IGF-1 in their system. Scientists have expressed concerns that increased levels of IGF-1 in humans have been associated with colon and breast cancer.

9. Potatoes - Mice fed with potatoes engineered with Bacillus thuringiensis var. Kurstaki Cry 1 were found to have toxins in their system. Despite claims to the contrary, this shows that Cry1 toxin was stable in the mouse gut. When the health risks were revealed, it sparked a debate.

10. Peas - Peas that have been genetically modified have been found to cause immune responses in mice and possibly even in humans. A gene from kidney beans was inserted into the peas creating a protein that functions as a pesticide.

If you think you are making a healthier option because you chose to have diet soda over a regular soda drink, its time to think again. Crafty advertising may have given the term "sugar free" an impression of healthy alternative, but the truth of the matter is that chemical sweeteners are far from healthy.

Despite the dismissive stand of aspartame producers that aspartame is safe for human consumption, various studies over the years have shown that aspartame is actually linked to headaches, migraines, dizziness, tumors and even cancer. The U.S. FDA made public 92 symptoms attributed to aspartame from submitted complaints. Despite its questionable effect, aspartame was approved for use in 1981 and still continues to be so today. Ironically, aspartame was never tested in humans before its approval. Its use in over 6,000 products and by 250 million people has made the public its unwitting guinea pig in a grand experiment 40 years in the making.

Key to health: Low-Sugar, not sugar-free

Stocking up on diet foods is the best way to gain weight. Latest research on aspartame has revealed that it actually increases the risk of weight gain. Being 200 times sweeter than sugar, aspartame appears to be the perfect answer to dieting since it contains only a few calories while still having the sweet taste of sugar. Unfortunately, phenylalanine and aspartic acid, major components of aspartame, trigger the release of insulin and leptins. The latter are hormones that stimulate storage of body fat.

Moreover, large doses of phenylalanine lower serotonin levels and lead to food cravings. Since both real and artificial sweeteners stimulate the taste buds, they affect the same taste and pleasure pathways in the brain. Artificial sweeteners, however, merely activate but do not satiate the pleasure-related region of the brain, proving to be an inferior system in preventing sugar cravings. In theYale Journal of Biology and Medicine, researcher Qing Yang - a faculty at the Department of Molecular, Cellular and Developmental Biology - published findings that revealed artificial sweeteners more likely to cause weight gain than weight loss.

This is over and above the fact that aspartame is also highly addictive. The phenylalanine and methanol components increase the dopamine levels in the brain and cause a certain high. This further creates an addiction that is only made worse by the release of methyl alcohol or methanol, which is considered a narcotic. Keeping this in mind, it's time we reconsider the "health benefits" aspartame is supposed to give.

Products containing aspartame

The following are well-known products that use aspartame:

• Diet sodas
• Yogurts
  
• Chewing gum
• Cooking sauces
  
• Crisps
  
• Tabletop sweeteners
• Drink powders
• Flavored water
  
• Sugar-free products
  
• Cereals
  
  

The above mentioned popular products are just a few of many that contain aspartame. Despite the rising reports of aspartame's toxicity, a re-investigation by the FDA as well as of key regulatory bodies worldwide doesn't seem to be coming anytime soon. We can only protect ourselves by making a conscious choice to check the label of every product we buy at the grocery store.

It has come to our attention that Kaiser Permanente, the largest managed healthcare organization in the United States, has advised its members against GMOs (genetically modified organisms) in food.

In its Northwest Fall 2012 newsletter, Kaiser suggested membership limit exposure to genetically modified organisms.

“GMOs have been added to our food supply since 1994, but most people don’t know it because the United States does not require labeling of GMOs,” according to the newsletter.

Sounding like a radical organic health proponent, the huge corporate Kaiser continued, “Despite what the biotech industry might say, there is little research on the long-term effects of GMOs on human health.”

Independent studies have shown GMOs to cause organ damage in rats and the inability to reproduce. Kaiser gave tips on how its members can avoid GMOs, including buying organic, looking for the “Non-GMO Project Verified” seal and to download the “ShopNoGMO” app.

Since corporations are required, by definition, to augment their bottom line, we think Kaiser’s efforts to encourage GMO avoidance for the members for whose health costs they must (sometimes!) pay – is telling.

http://www.ifood.tv/blog/food-fraud-soy

http://www.naturalnews.com/038212_HFCS_diabetes_scientific_studies.html

http://shine.yahoo.com/healthy-living/5-foods-never-eat-205200299.html

http://www.oneclickdiet.com/high_fructose_corn_syrup_consumption.html

http://www.forbes.com/sites/jennifercohen/2012/07/25/14-healthy-foods-that-are-actually-bad-for-you/

http://healthimpactnews.com/2012/largest-health-insurance-company-in-the-us-warns-about-gmo-dangers/

http://www.mindbodygreen.com/0-6081/HighFructose-Corn-Syrup-Is-a-Total-Catastrophe.html

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http://www.thesoydeception.com/the-soy-deception/tag/hidden-soy

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http://articles.chicagotribune.com/2012-01-31/features/ct-tribu-daley-question-corn-syrup-20120131_1_high-fructose-corn-syrup-table-sugar