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= Lesson 31 - Refined And Processed Foods Are Hazardous To Your Health =

= Lesson 31 - Refined And Processed Foods Are Hazardous To Your Health =

== Introduction ==

== Introduction ==

Every day the scientists looked in on their cage of mice. Each time one or more dead animals had to be removed from the cage. After about sixty days, more and more mice were dropping dead. One of the scientists looked worried.

Every day the scientists looked in on their cage of mice. Each time one or more dead animals had to be removed from the cage. After about sixty days, more and more mice were dropping dead. One of the scientists looked worried.

White rice, corn grits, wheat flour, hominy, a piece of toast, a cookie, the bowl of snap-crackle-and pop each morning—all are examples of refined grain products. ALL are harmful additions to the diet.

White rice, corn grits, wheat flour, hominy, a piece of toast, a cookie, the bowl of snap-crackle-and pop each morning—all are examples of refined grain products. ALL are harmful additions to the diet.

31.1.2 Why Are Refined Grains Harmful?

=== Why Are Refined Grains Harmful? ===

 

Refined grains and their food products are substandard foods for several reasons:

Refined grains and their food products are substandard foods for several reasons:

# They are practically devoid of natural fiber and low in moisture, hence constipating.

# They are practically devoid of natural fiber and low in moisture, hence constipating.

# They must be cooked, altered, and otherwise processed before being eaten.   

# They must be cooked, altered, and otherwise processed before being eaten.   

And perhaps most important of all, refined grain products are nutritionally imbalan- ced. It is because of this imbalance that these foods are responsible for several degener- ative diseases. Calcium-leaching from the bones and teeth occur because of the altered phosphorous-calcium balance in these products. Sugar and refined grain products are primarily responsible for all tooth decay in this country, as well as the major cause of brittle bones in the elderly. In natural organic foods that are eaten in their whole and unprocessed state, all the elements for proper nutrition are in their proper balance. This balance is completely de- stroyed in the refining process of grains.  For example, the mineral cadmium always exists along with the mineral zinc in foods. The zinc acts as a balancing mineral for the cadmium and prevents it from being absorbed in too large amounts by the body. Cadmium, in excessive amounts, is hazar- dous to human health (it is one of the poisonous elements in cigarette smoke, for in- stance). When grains are refined, the zinc mineral is destroyed but the cadmium is not; so, you get a massive absorption of cadmium without the balancing effect of the zinc when you eat refined grains. As another example, both iron and copper minerals are destroyed when grains are refined. Copper is necessary for the utilization of iron by the body to build a healthy bloodstream. Inorganic iron (useless to the body anyway) is added back to the stripped flour, but of course the copper is not. You can’t fool around with the natural balance of nutrients in foods, and then hope to restore them or negate the harmful effects created by this processing.

And perhaps most important of all, refined grain products are nutritionally imbalanced. It is because of this imbalance that these foods are responsible for several degener- ative diseases. Calcium-leaching from the bones and teeth occur because of the altered phosphorous-calcium balance in these products. Sugar and refined grain products are primarily responsible for all tooth decay in this country, as well as the major cause of brittle bones in the elderly.

 

In natural organic foods that are eaten in their whole and unprocessed state, all the elements for proper nutrition are in their proper balance. This balance is completely destroyed in the refining process of grains.  For example, the mineral cadmium always exists along with the mineral zinc in foods. The zinc acts as a balancing mineral for the cadmium and prevents it from being absorbed in too large amounts by the body. Cadmium, in excessive amounts, is hazar- dous to human health (it is one of the poisonous elements in cigarette smoke, for in- stance). When grains are refined, the zinc mineral is destroyed but the cadmium is not; so, you get a massive absorption of cadmium without the balancing effect of the zinc when you eat refined grains.

 

As another example, both iron and copper minerals are destroyed when grains are refined. Copper is necessary for the utilization of iron by the body to build a healthy bloodstream. Inorganic iron (useless to the body anyway) is added back to the stripped flour, but of course the copper is not. You can’t fool around with the natural balance of nutrients in foods, and then hope to restore them or negate the harmful effects created by this processing.

The B-vitamins, vital for the health of the nerves and body, are quickly destroyed by any refining of the grain. Interestingly enough, the body requires B-vitamins to metabolize or use these grain products (which is why they are present in the food in the first place). If these vitamins are removed from the grain products, then the body must rob

The B-vitamins, vital for the health of the nerves and body, are quickly destroyed by any refining of the grain. Interestingly enough, the body requires B-vitamins to metabolize or use these grain products (which is why they are present in the food in the first place). If these vitamins are removed from the grain products, then the body must rob

Two of the most popular ways of eating refined grains are in the form of bread and cereals. We’ll look at these two products in great detail so that we can understand why refined grains have no place in a healthy diet.

Two of the most popular ways of eating refined grains are in the form of bread and cereals. We’ll look at these two products in great detail so that we can understand why refined grains have no place in a healthy diet.

31.1.3 Food Processing and Grain Products

=== Food Processing and Grain Products ===

 

Food processing is used to describe everything from home cooking to sophisticated food-manufacturing processes. Actually, anything we do to alter the original state of food, be it cooking, blending, refining, or adding a hundred chemical ingredients, is a form of food processing.

Food processing is used to describe everything from home cooking to sophisticated food-manufacturing processes. Actually, anything we do to alter the original state of food, be it cooking, blending, refining, or adding a hundred chemical ingredients, is a form of food processing.

When beginning the study of a subject such as this, it is useful to get a historical per- spective. Fortunately, one area of food processing has been well documented for several thousand years: bread making. Bread is probably the first refined and processed food product eaten by man. We can understand the effects of refined grains on the body if we study the history of bread-eating from ancient times to the present.

When beginning the study of a subject such as this, it is useful to get a historical per- spective. Fortunately, one area of food processing has been well documented for several thousand years: bread making. Bread is probably the first refined and processed food product eaten by man. We can understand the effects of refined grains on the body if we study the history of bread-eating from ancient times to the present.

31.1.4 The Early History of Grains

=== The Early History of Grains ===

 

As long as primitive man could live in areas where fresh food was available for 12 months of the year, he had little need for agriculture. Fruits and vegetables, the mainstay of early man’s diet, were well supplied in a semi-tropical environment. Foraging and food gathering were the main methods used to acquire food.

As long as primitive man could live in areas where fresh food was available for 12 months of the year, he had little need for agriculture. Fruits and vegetables, the mainstay of early man’s diet, were well supplied in a semi-tropical environment. Foraging and food gathering were the main methods used to acquire food.

By the time of recorded history, however, man had learned to process the grains far- ther and farther until he was finally able to make bread from his crops.

By the time of recorded history, however, man had learned to process the grains far- ther and farther until he was finally able to make bread from his crops.

31.1.5 The Loaf of Bread

=== The Loaf of Bread ===

 

Until about 3000 B.C., grains were pounded in mortars to make a rough meal from which the bread could be partially sifted. This meal was then mixed with water and heat- ed to form a porridge.

Until about 3000 B.C., grains were pounded in mortars to make a rough meal from which the bread could be partially sifted. This meal was then mixed with water and heat- ed to form a porridge.

It was the Romans, however, who gave us our first “white bread.”

It was the Romans, however, who gave us our first “white bread.”

31.1.6 The Fall of the Roman Empire

=== The Fall of the Roman Empire ===

 

During Roman civilization, flour milling technology rapidly developed, and soon the Romans were making four or five commercial grades of flour. The finest flour, almost a creamy color and not quite as white as that of our white bread, was sold only to the upper classes. Interestingly enough, the wrestlers and athletes of that time were fed the coarser grade of flour “to keep their limbs strong.”

During Roman civilization, flour milling technology rapidly developed, and soon the Romans were making four or five commercial grades of flour. The finest flour, almost a creamy color and not quite as white as that of our white bread, was sold only to the upper classes. Interestingly enough, the wrestlers and athletes of that time were fed the coarser grade of flour “to keep their limbs strong.”

So, what can we learn from this bit of history? Have we proven anything, other than that man became increasingly “sophisticated” in this bread-making abilities? Fortunate- ly, we can trace the health of man as he began eating more and more refined products.

So, what can we learn from this bit of history? Have we proven anything, other than that man became increasingly “sophisticated” in this bread-making abilities? Fortunate- ly, we can trace the health of man as he began eating more and more refined products.

31.1.7 Refined Grains and Dental Cavities

=== Refined Grains and Dental Cavities ===

 

By studying the skulls and tooth remains of ancient, man, from 3000 B.C. all the way to the twentieth century, researchers have been able to devise a table showing the amount of tooth decay experienced by man during various time periods. Let’s look at the figures:

By studying the skulls and tooth remains of ancient, man, from 3000 B.C. all the way to the twentieth century, researchers have been able to devise a table showing the amount of tooth decay experienced by man during various time periods. Let’s look at the figures:

In 1826, an experiment was conducted with the newly developed white bread of in- dustrial England. The researchers discovered that “a dog fed on fine white bread does not live past the 50th day. A dog fed on the coarse whole bread lives and keeps his health.”

In 1826, an experiment was conducted with the newly developed white bread of in- dustrial England. The researchers discovered that “a dog fed on fine white bread does not live past the 50th day. A dog fed on the coarse whole bread lives and keeps his health.”

31.1.8 Bread Not Fit To Eat

=== Bread Not Fit To Eat ===

 

In the nineteenth century, mass production of bread began in earnest. In fact, the first assembly line in the world was devoted to making bread sea biscuits for English crews. This mass production of bread required that the product have good storage qualities.

In the nineteenth century, mass production of bread began in earnest. In fact, the first assembly line in the world was devoted to making bread sea biscuits for English crews. This mass production of bread required that the product have good storage qualities.

This removal of the wheat germ and other nutritive factors from the bread as a con- venience to the baker and not the customer marked the beginning of an era in food pro- duction. As bread-making progressed in the 1800s and 1900s, any changes made in the process were always done for the benefit of the producer. The consumer just, had to un- consciously adapt his taste to the type of bread that was best suited for mass production and rapid turnover. Bread was the first “technological” food; it was industrial food for the masses, cheap in cost and devoid of nutrition: the first junk food.

This removal of the wheat germ and other nutritive factors from the bread as a con- venience to the baker and not the customer marked the beginning of an era in food pro- duction. As bread-making progressed in the 1800s and 1900s, any changes made in the process were always done for the benefit of the producer. The consumer just, had to un- consciously adapt his taste to the type of bread that was best suited for mass production and rapid turnover. Bread was the first “technological” food; it was industrial food for the masses, cheap in cost and devoid of nutrition: the first junk food.

31.1.9 A Loaf of Chemicals

=== A Loaf of Chemicals ===

 

Bad as the bread was in the 1800s and through the mid-1900; it became much worse after the end of World War II. The chemical warfare banned in the war in Europe was just transplanted to the bakeries of America as the bread-makers began to slowly poison their customers with all sorts of new additives, bleaches, and preservatives.

Bad as the bread was in the 1800s and through the mid-1900; it became much worse after the end of World War II. The chemical warfare banned in the war in Europe was just transplanted to the bakeries of America as the bread-makers began to slowly poison their customers with all sorts of new additives, bleaches, and preservatives.

Out of the 100 pounds or so of commercial bread eaten each year by the average per- son, he also eats besides the refined flour such things as 2 pounds of salt, 3 pounds of sugar, 2 pounds of skim milk powder, 2 pounds of yeast, 1 pound of “enzyme-activator,” 1/2 pound of sulfate, chloride and bromate chemicals, and 1/4 pound of other food addi- tives. When all of these chemicals and nonfoods are eaten together, a multi-toxic effect occurs that has never been thoroughly studied by scientists.

Out of the 100 pounds or so of commercial bread eaten each year by the average per- son, he also eats besides the refined flour such things as 2 pounds of salt, 3 pounds of sugar, 2 pounds of skim milk powder, 2 pounds of yeast, 1 pound of “enzyme-activator,” 1/2 pound of sulfate, chloride and bromate chemicals, and 1/4 pound of other food addi- tives. When all of these chemicals and nonfoods are eaten together, a multi-toxic effect occurs that has never been thoroughly studied by scientists.

31.1.10 Are Homemade Breads Any Better?

=== Are Homemade Breads Any Better? ===

 

By now, most health-conscious people know that commercial breads (even ‘whole- wheat’ and organic ones) are health-destroying foods. So, these people often make their own bread. Does this make bread a “good” food?

By now, most health-conscious people know that commercial breads (even ‘whole- wheat’ and organic ones) are health-destroying foods. So, these people often make their own bread. Does this make bread a “good” food?

The best way to use grain foods is not in bread, crackers, pasta, or whatever, but in their raw sprouted state. However, grains are only eaten when such foods as fruits, veg- etables, sprouts, nuts or seeds are in short supply or not available.

The best way to use grain foods is not in bread, crackers, pasta, or whatever, but in their raw sprouted state. However, grains are only eaten when such foods as fruits, veg- etables, sprouts, nuts or seeds are in short supply or not available.

31.1.11 The First “Health” Food

=== The First “Health” Food ===

 

In the late 1880s, Dr. John Harvey Kellogg ran a sanitarium for vegetarian Adven- tists. Searching for a healthy meat substitute for his patients, Dr. Kellogg invented “Corn Flakes” in 1895.

In the late 1880s, Dr. John Harvey Kellogg ran a sanitarium for vegetarian Adven- tists. Searching for a healthy meat substitute for his patients, Dr. Kellogg invented “Corn Flakes” in 1895.

supposed health benefits, and industrialized America was ready for its first convenience foods. Breakfast cereals had become the first commercial “health” food.

supposed health benefits, and industrialized America was ready for its first convenience foods. Breakfast cereals had become the first commercial “health” food.

31.1.12 How Healthy Are They?

=== How Healthy Are They? ===

 

Television commercials tell us that if we eat one cup of this or that specially fortified cereal, we’ll get 100% of almost all our vitamin and mineral requirements. They don’t tell you that these vitamins and minerals are inorganic fillers and additives which have been laced through a sugar-coated product that is destructive to our health and well-be- ing.

Television commercials tell us that if we eat one cup of this or that specially fortified cereal, we’ll get 100% of almost all our vitamin and mineral requirements. They don’t tell you that these vitamins and minerals are inorganic fillers and additives which have been laced through a sugar-coated product that is destructive to our health and well-be- ing.

And the cereal manufacturers really blow their own horn about these miniscule amounts of nutrition by the advertising on the boxes and on television. If your chief source of nutritional information about breakfast cereals has been the charts and panels on the sides of cereal boxes, then the following facts may open your eyes to one of the biggest food frauds of the twentieth century.

And the cereal manufacturers really blow their own horn about these miniscule amounts of nutrition by the advertising on the boxes and on television. If your chief source of nutritional information about breakfast cereals has been the charts and panels on the sides of cereal boxes, then the following facts may open your eyes to one of the biggest food frauds of the twentieth century.

31.1.13 It Used To Be A Grain Of Corn

=== It Used To Be A Grain Of Corn ===

 

What is a corn flake? How is it made?

What is a corn flake? How is it made?

Originally you had a grain of corn, fairly rich in protein, phosphorus, Vitamin A, and the three major B vitamins. Now you’ve got a sugar-frosted flake that has no original vitamins, few minerals, and an altered protein that is harmful to the body. What’s more, you’re probably paying five to ten times as much for this processed, denatured food than you would if you had just bought the original whole grain.

Originally you had a grain of corn, fairly rich in protein, phosphorus, Vitamin A, and the three major B vitamins. Now you’ve got a sugar-frosted flake that has no original vitamins, few minerals, and an altered protein that is harmful to the body. What’s more, you’re probably paying five to ten times as much for this processed, denatured food than you would if you had just bought the original whole grain.

31.1.14 Why Do People Eat Prepared Cereals?

=== Why Do People Eat Prepared Cereals? ===

 

The American public has been completely sold on the healthfulness of eating an ear- ly morning breakfast and on eating cold cereals as a convenient, nutritious breakfast food. Consider what Richard Carter, author of “The Unappetizing Truth About Dry Ce- reals,” says about cereal consumers.

The American public has been completely sold on the healthfulness of eating an ear- ly morning breakfast and on eating cold cereals as a convenient, nutritious breakfast food. Consider what Richard Carter, author of “The Unappetizing Truth About Dry Ce- reals,” says about cereal consumers.

In response: 1) Most people would be better off if they did not eat first thing in the morning; this is the body’s time to clean house and it is not ready to digest food. Greater health could result if people would adopt a sensible “No-Breakfast” plan, and ate more nutritious foods later in the day. 2) Fruits are far superior to cereals as a nutritious break- fast food, and they are the ultimate convenience food—no milk, no bowls, no prepara- tion or clean-up whatsoever. 3) Added nutrients to food (“fortified” foods) are riot uti- lized by the body like the naturally occurring organic elements. They in no way replace or serve the same functions as do vitamins, minerals, and co-existing nutrients in natural foods.

In response: 1) Most people would be better off if they did not eat first thing in the morning; this is the body’s time to clean house and it is not ready to digest food. Greater health could result if people would adopt a sensible “No-Breakfast” plan, and ate more nutritious foods later in the day. 2) Fruits are far superior to cereals as a nutritious break- fast food, and they are the ultimate convenience food—no milk, no bowls, no prepara- tion or clean-up whatsoever. 3) Added nutrients to food (“fortified” foods) are riot uti- lized by the body like the naturally occurring organic elements. They in no way replace or serve the same functions as do vitamins, minerals, and co-existing nutrients in natural foods.

31.1.15 The Real Harm of Breakfast Cereals

=== The Real Harm of Breakfast Cereals ===

 

For many people, breakfast is the same almost every day of the week. Most people eat breakfast out of habit. They rarely make a conscious decision as to what to eat first thing in the morning, and so if they eat cereals they do so almost every day.

For many people, breakfast is the same almost every day of the week. Most people eat breakfast out of habit. They rarely make a conscious decision as to what to eat first thing in the morning, and so if they eat cereals they do so almost every day.

Eating such heavily sweetened breakfast cereals first thing in the morning plays hav- oc with the blood-sugar levels, and creates the conditions for a life-long sugar addiction.

Eating such heavily sweetened breakfast cereals first thing in the morning plays hav- oc with the blood-sugar levels, and creates the conditions for a life-long sugar addiction.

31.1.16 And It’s Indigestible Too...

=== And It’s Indigestible Too... ===

 

Not only is breakfast cereal an abysmal food by itself, it’s usually eaten with such foods as milk and fresh fruits so that it becomes virtually indigestible.

Not only is breakfast cereal an abysmal food by itself, it’s usually eaten with such foods as milk and fresh fruits so that it becomes virtually indigestible.

If anything is to be eaten early in the day, it should be easily digested, high-fluid foods such as fresh fruits. Refined starches clog the body and their waste products create a feeling of heavy lassitude that lasts throughout the day.

If anything is to be eaten early in the day, it should be easily digested, high-fluid foods such as fresh fruits. Refined starches clog the body and their waste products create a feeling of heavy lassitude that lasts throughout the day.

31.1.17 Are Grains Good Food At All?

=== Are Grains Good Food At All? ===

 

So far, we have discussed mostly refined grain products, such as flours, breads, and cereals. There is little disagreement among health-minded people that such refined grain products are harmful and should be completely eliminated from the diet. But what about whole grains? Are unrefined grains, like rice, corn, and wheat, eaten in their whole state beneficial and optimum foods?

So far, we have discussed mostly refined grain products, such as flours, breads, and cereals. There is little disagreement among health-minded people that such refined grain products are harmful and should be completely eliminated from the diet. But what about whole grains? Are unrefined grains, like rice, corn, and wheat, eaten in their whole state beneficial and optimum foods?

With a reorientation of agriculture from the mono-grain crops to the more productive tree crops (fruits and nuts), the world’s population could be better nourished in a more ecological fashion.

With a reorientation of agriculture from the mono-grain crops to the more productive tree crops (fruits and nuts), the world’s population could be better nourished in a more ecological fashion.

31.1.18 Other Refined Grain Products

=== Other Refined Grain Products ===

 

Although most grain consumed in America is in the form of breads or cereals, other products are used in large amounts. White rice is generally polished whole rice. This polishing strips away many of the B vitamins and some of the protein—about the same thing that happens to refined wheat. White rice is a nutritionally unbalanced food and should never be eaten.

Although most grain consumed in America is in the form of breads or cereals, other products are used in large amounts. White rice is generally polished whole rice. This polishing strips away many of the B vitamins and some of the protein—about the same thing that happens to refined wheat. White rice is a nutritionally unbalanced food and should never be eaten.

For improved health, all such flour products, whether made from white flour or whole-wheat flour or whatever, should be eliminated from the diet. Once a grain is made into flour, rapid deterioration of the food starts, regardless of the amount of any addi- tional refining or processing.

For improved health, all such flour products, whether made from white flour or whole-wheat flour or whatever, should be eliminated from the diet. Once a grain is made into flour, rapid deterioration of the food starts, regardless of the amount of any addi- tional refining or processing.

31.2. Questions & Answers

== Questions & Answers ==

 

Are you telling me that I should never eat another slice of bread? I always eat bread with about every meal. What could be wrong with that?

Are you telling me that I should never eat another slice of bread? I always eat bread with about every meal. What could be wrong with that?

An interesting question. I hope you’re not considering eating the less harmful of the two! Actually, you often find these two items used together in foods—like in cakes, pies, doughnuts, cookies, pastries, and so on. The sugar rots your teeth and destroys your nerves while the white flour constipates you and gives you an acid stomach. I know of few white foods that exist in nature. White sugar, white flour, salt, cocaine, heroin, refined fructose—all the white powdery, grainy “foods” are drugs and poisons. Mushrooms I suppose are one of the few natural “white” foods—but even these are often poisonous and substandard foods for humans. So if your food doesn’t have attractive colors (like yellow, red, green, etc.), you should probably avoid it (this would of course mean not eating black, grey and browned meats).

An interesting question. I hope you’re not considering eating the less harmful of the two! Actually, you often find these two items used together in foods—like in cakes, pies, doughnuts, cookies, pastries, and so on. The sugar rots your teeth and destroys your nerves while the white flour constipates you and gives you an acid stomach. I know of few white foods that exist in nature. White sugar, white flour, salt, cocaine, heroin, refined fructose—all the white powdery, grainy “foods” are drugs and poisons. Mushrooms I suppose are one of the few natural “white” foods—but even these are often poisonous and substandard foods for humans. So if your food doesn’t have attractive colors (like yellow, red, green, etc.), you should probably avoid it (this would of course mean not eating black, grey and browned meats).

Article #1: Pure Starch Factors By Thomas E. Scown

== Article #1: Pure Starch Factors By Thomas E. Scown ==

 

High energy potential

High energy potential

A point to ponder: Most of these chemicals are made from coal and crude oil. Re- member those news spots on television showing all the sea birds, fish and clams which died from ingesting crude oil from tanker spills?

A point to ponder: Most of these chemicals are made from coal and crude oil. Re- member those news spots on television showing all the sea birds, fish and clams which died from ingesting crude oil from tanker spills?

Article #2: Cereals, Grain, Flour

== Article #2: Cereals, Grain, Flour ==

 

The basic grains used worldwide are wheat, rice, oats, rye, barley, millet, corn. Grains have been the mainstay of whole populations—particularly rice and wheat. The reason for this universal reliance on grains is the ease of cultivation, the short growing and ma- turing time and the facility of bulk transportation and storage for long periods of time. Grains used today are generally refined products and constituted almost exclusively of starch.

The basic grains used worldwide are wheat, rice, oats, rye, barley, millet, corn. Grains have been the mainstay of whole populations—particularly rice and wheat. The reason for this universal reliance on grains is the ease of cultivation, the short growing and ma- turing time and the facility of bulk transportation and storage for long periods of time. Grains used today are generally refined products and constituted almost exclusively of starch.