Continuing with the Type 2 Diabetes them I started recently.
This diagram at the left is a trans fat molecule. Trans fats, it turns out, take the place of healthy saturated fats throughout the body and effectively block things like nutrient absorption, waste elimination, and immune function – this is why they are so uniquely dangerous for your health.
Many people may not take notice of the symptoms of Diabetes because so many of them don’t seem serious enough by themselves to attach to an actual disease. Feelings of nausea, for instance, are felt by so many people so often and for such a wide variety of reasons that most people never even think to associate it with Diabetes.
And because we all seem to be working longer hours than ever before and having to get up earlier in an attempt to avoid spending an hour or two in traffic, feelings of fatigue and tiredness are usually associated with the price of living in the 21st century. Even the need to urinate more frequently usually goes unnoticed. The fact is, however, that all of these can point to the onset of Diabetes.
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It’s not a new idea to “Eat Your Greens” . Even my grandmother told me these are “good for you.” She was right…but I don’t think that she had any idea of just how right she was.
Some of the other food triggers though are far from helpful and while no individual food is the entire cause of Diabetes, collectively they often are disregarded. The difficulty is to be aware of these foods and additives because the onset of Diabetes is often very sneaky. Watch out for these:
Trans-fats and hydrogenated vegetable oils.
Trans fats mostly occur during the processing of polyunsaturated fatty acids in food production, it occurs when polyunsaturated oils are hydrogenated chemically to create a more semi-solid consistency.
These products are found mostly in deep fried food, biscuits, muesli bars, crisps, microwave popcorn, cakes, pastries, fast food, pies, waffles, pizza, frozen foods, breaded foods, processed packaged soups, stick margarines and shortening.
This enables the product to have a greater shelf-life and helps to support its shape and texture.
The major health risk identified for trans fat consumption is an elevated risk of coronary heart disease (CHD), other health risks include diabetes type 2, high LDL cholesterol with reduced HDL cholesterol, obesity, Alzheimer’s Disease, cancer, liver dysfunction, infertility, mood and behavioural issues.
Ingredients to look for – anything that says hydrogenated.
Artificial sweeteners include aspartame, sucralose, neotame, acesulfame potassium and saccharin. These are added to foods to reduce the sugar and calorie content while still containing a sweet taste. They are also cheaper than sugar and other natural sweeteners and is said to be found in 6,000 food products in the USA.
Animal studies have indicated that a sweet taste induces an insulin response and can cause hyperinsulinemia and hypoglycaemia which then causes a craving for increased calories at the next meal and may contribute to further weight and health problems.
There are a number of independent studies that have shown artificial sweeteners such as aspartame to have possible effects such as migraines, insomnia, neurological disturbances, changes in behaviour and mood and it may even increase the risk of cancer with particular concern for brain tumours. Aspartame was rejected by the FDA for many years before being approved for human consumption. This is a very controversial topic with much disagreement about it’s possible health concerns.
These are found in diet sodas, diet foods, chewing gum, breath mints, most store-bought juices, shakes, cereals, diet desserts and ice creams, confectionary, yogurt, chewable vitamins and cough drops.
These are also listed as equal, nutrasweet, splenda, 950-956, 961, 962.
Artificial colours & other preservatives
Synthetic colours particularly the very deep colors such as sunset yellow, tartrazine (yellow), brilliant scarlet, brilliant blue, allura red, indigo and brilliant green have been shown to cause numerous health concerns particularly with children. Cancer, hyperactivity and allergies are some of the listed health concerns associated with these synthetic colours, which are derived from petroleum and coal tar.
Artificial colours that are of concern – 102, 104, 110, 122-124, 127, 129, 132, 133, 142, 143, 151, 155, 160b, 162, 164. These are found in lollies, candies, jelly’s, desserts, popsicles (ice blocks), popular drinks, baking mixes, pickles, sauces, preserved fruit, powdered drink mixes, sausage casings, cough syrups, medications and some supplements. These are used to enhance the appearance.
Potential hazards of artificial and synthetic colourings continue to be a subject of controversy. Modern testing methods demonstrated the toxic effects of some color ingredients previously considered harmless.
Natural food colours such as paprika, turmeric, caramel, betanin (beets), saffron, elderberry and other wonderful natural colours can be easily used instead.
Artificial bread preservatives are another concern such as 280-283 – propionate preservatives.
These have been shown to cause hyperactivity in rats after ingestion.
The best thing you can do for yourself is become familiar with the ingredients on any food you purchase and become familiar with food ingredient numbers as they prefer to list these as numbers to confuse the consumer.
Interestingly for each ingredient of concern it is mostly in all the same processed foods as you will see above, it isn’t just one ingredient that posses a concern but many and what we don’t know from studies is the true accumulative effect of eating these ingredients together regularly.
Take note: When eating a wonderful anti-oxidant and nutrient rich wholefood diet, I love that there are no labels to read and you can be assured that these ingredients haven’t been added to your food.
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