S-A-D: The Forty $$ Oiling of America

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S-A-D: The Forty Billion $$ Oiling of America

 

From 1980 to 1990, the availability of information regarding nutrition has taken

a quantum leap forward. It is now required by the Food and Drug Administration

to fully disclose product information on all food labels.

 

Some conscientiously comply with this law with great detail and integrity, while

others generally comply but also mislead. For instance, a loaf of bread

advertised as whole wheat bread may instead have unbleached whole wheat flour.

 

This is a finer flour, stripped of its bran, which is much more difficult to

digest than real whole wheat whole grain flour. It can take 2 to 3 times longer

to go through the digestive tract thereby allowing the accumulation of toxins in

the body.

 

If the bran remains with the grain, the elimination process is helped greatly,

reducing toxic buildup. The growth of health food stores from small cooperatives

to large retail supermarkets points to a desire by more and more people to eat

better foods free from herbicides, pesticides, fungicides, hormones, and genetic

engineering.

 

 

Because nutrition is not emphasized in medical school curriculums, it may not be

given an important role in many solutions to medical problems. However, there is

a growing awareness by medical doctors and other health professionals that the

disease process can be greatly reduced by proper nutrition.

 

While a person's mental and emotional states have just as great an impact on

harboring or discharging a disease, it is vitally important for the body to have

the proper balance of nutrients to help arrest the disease process. Analogous to

this, even an expert mechanic cannot get a jet fighter plane to fly using gas

intended for automobiles. Yet, we make this same mistake in our own diets.

 

 

The Standard American Diet (SAD) clogs our arteries, damages our joints, slows

down our nervous systems, decreases our mental alertness, produces stones in our

kidneys and gallbladder, and very often leads either to chronic disease or early

death.

 

Pure whole foods, in correct combinations, will eliminate most of these

problems.

 

 

In 1981, worldwide sales of fats and oils were over 40 billion dollars. By 1992,

it is estimated that world production of 80 million tons will bring in 60

billion dollars.

 

In the industrialized nations of the world, actual fat consumption is

approximately 1500 calories (160 grams) per day or 60 kilograms per year. The

average consumption of sugar is 120 pounds per person per year. The average

person weighs 150 pounds or 70 kilograms.

 

Imagine the stress on the system that consumes almost twice its weight in fats

and sugars per year.

 

 

Sugars are carbohydrates that can convert into fats. They include all refined

sugars, and syrups; for example glucose, dextrose, fructose, galactose, table

sugar (double sugar sucrose), maltose (in beer), lactose (in milk), and

dextrins. All those concentrated sources of sugars are rapidly digested, with

the excess sugars turning into fats.

 

 

The building blocks for saturated fatty acids and for cholesterol are two-carbon

acetate fragments. When glucose breaks down, it throws off energy, producing

acetate fragments.

 

The normal process is for the body to burn off these fragments into carbon

dioxide and water. If there is an oversupply of these fragments, the body turns

the excess acetate fragments into saturated fatty acids and cholesterol. This

increases blood-cholesterol levels.

 

The body does this as a protection from the toxic effects of excess acetate

which is more toxic than excess fat or cholesterol. This is a one-way

conversion. The fats cannot be reconverted to sugars, but must be burned off

through activity.

 

 

Starches are sugar molecules bonded together. Starches turn into sugars when

enzymes break their bonds. Refined starchy foods are responsible for gross fat

production; for example, white flour, white rice, pasta, cornstarch, tapioca,

and most commercially prepared breakfast cereals.

 

The slower absorbing less refined complex carbohydrates like potatoes, yams,

corn, figs, and whole grains contain minerals and vitamins. These help convert

complex carbohydrates to fuel, slowing down the conversion into sugars, allowing

the body to spend its fuel at the same rate it is being produced.

 

In a healthy active body, no fat is produced.

 

Because the more refined carbohydrates lack vitamins and minerals, they tend to

absorb too rapidly and overload the blood with glucose.

 

 

In mild cases, the body becomes hyperactive, as with young children. In extreme

cases, it can lead to dangerously high levels of sugar in the blood

(hyperglycemia) and subsequent coma and death.

 

 

written by Rodney Julian

 

Published September 1990

 

http://www.fetalogos.com/articles.htm#thymus

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JoAnn Guest

mrsjoguest

DietaryTipsForHBP

http://www.geocities.com/mrsjoguest

 

 

 

 

 

 

 

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