03 November, 2007

Food "Unbelievably Coupled" With Body Chemistry. Well Duh!

Look - this one should already be obvious by now, but it bears repeating, often - You Are What You Eat. I know this story is only tangentially related by one reference to the topic, but it shows how what should be the most important thing you take home from an article is often just one line, one concept.

"The food you eat is so unbelievably coupled with your body's chemistry," said Richard Mathies, who described his new technology in an article published Thursday in the journal Analytical Chemistry.

If Richard was the only person saying that, you could be excused for not picking up on it. But the fact is that almost every article you ever read on health and nutrition mentions this central tenet. You Are What You Eat.

The Body Friendly Zen Cookbook is based on this tenet. You Are What You Eat. Yet we still go out and allow someone to sell us foods laced with additives that are known toxins and poisons...

We let them lie to us about it, because it's either cheaper for us, or easier for us. We Are What We Eat. We eat foods that are described with lies, that are lies. Lying to ourselves that it's not really that bad for us, becomes easier every time...

If I look even in my refrigerator I can find a lie right away. The carton of milk reads "Low in Fat, High in Taste." That's bullshit of the first water, right there. First of all, the flavour we perceive, is fat. You want to make something tasty to homo sapiens, add fat. It's how our tastebuds and brains are wired. So if the milk is low on fat then it isn't high in taste, at all. And if you find it tasty, it's fatty, you can depend on it.

The other exhortation on the carton, is "Perfect Balance. Dairy Goodness." Need I go back to the last paragraph? If the fat has been removed then the milk is no longer in "perfect balance," nor is it "dairy goodness" any more. We Are What We Eat.

Yet we buy it because of those slogans and all the "research" that has been done proving that watering down milk by up to half strength, skimming off the cream, and adding stabilisers and preservatives, all makes the milk "better."

Despite vastly improved medical resources, we have more illnesses, cancers, inflammatory diseases, and immune system illnesses per capita now than we ever had. We Are What We Eat.

Our greatgrandparents boiled the milk, and succumbed to flu and illnesses related to lack of hygene, but had almost none of the modern illnesses. They Were What They Ate, Too.

I can't stress this enough. Our bodies have for millenia evolved to be able to use the foods at our disposal, and that NEVER included additives and preservatives and semi-toxic colourings, nor chemical splitting of foods, nor "enhancement" of foods by adding totally unrelated vitamins and minerals and "secret ingredients" to them.

Get smart, get Body Friendly, and avoid additives like the Plague. If you can, try growing some of your own vegetables and herbs. Over at the Zen Cookbook site, I'll soon be posting a series of projects for growing fresh vegetables yourself, and other projects. But do your body a favour and start giving it a chance...

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