Change Your Eating Change Your Life, a Guide to Healthy Eating
You wouldn't put mud into your car's engine to make it run, would you? Then why would you put unhealthy foods into your own body? Find out how and why you can keep your body engine running cleanly, just by small but significant changes in your buying and eating habits.
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EXCERPT FROM BOOK
Change Your Eating, Change Your Life (Pages 29-30)
One of the biggest issues in diet these days is organic food versus non-organic food. People debate the health benefits of organic, the increased cost, and the benefits to the soil and to farm workers. Organic farmers grow and deliver food that has not been treated with chemicals—pesticides—that kill insects. (The word “pesticide” literally means a chemical that kills pests.) Why are non-organic foods unlabeled as such, while organic foods are? It would make just as much sense to have no specific labels on organic food, while non-organic food would be labeled “treated with the following pesticides…” But how many parents would bring home food that is labeled as containing suspected poisons?
To manufacturers and retailers, it’s crucial for the pesticides in food to keep their mouths shut. As a result, no matter how carefully you read the labels on food, you won’t see any pesticides listed. This is because they are considered “contaminants”, and contaminants aren’t required to be listed as ingredients.
Jane Ross Potter, Ph.D., J.D. explains why she wrote her 3 book series on Diet and Health:
In the United States in 2010, illness has become the norm. Hospital parking lots are full to bursting. Clinics are packed with patients waiting. All day long, the loudspeakers in drug stores call out the names of people whose prescriptions are ready. Television ads say, if your first anti-depressant/cholesterol lowering drug/allergy medication/sleeping pill isn’t working well, start taking this one at the same time.
Moving into a completely remodeled office building led to three months of breathing a whole chemical catalogue of contaminants which left me almost bedridden, constantly fatigued, confused, weak, and believing that I might be dead within months. Doctor after doctor tried to find an underlying illness, and conducted tests, scans, you name it. This went on for six months. I began looking into the cost of a seated scooter, so I could take my dog for walks again. I started working through my list of ten things to do before I died.
I had been in great health before I breathed the chemicals, so I put on my biochemist thinking hat and started to research how to get the chemicals back out again. After recruiting my fogged-up fuzzy brain to the task, I called upon two main organs of detoxification: the lungs and the liver.
My experience led me to suggest, in my first book of this series, that the liver can only handle so much detoxifying in a day. If you eat a diet that contains all the pesticides and additives of a typical American diet, and very few fresh vegetables, for all you know, your liver might be fully occupied 24/7 processing those toxins. What if you got exposed to an expected load of chemicals, maybe from your office being repainted, or new carpeting in your home? No wonder those can cause people to feel sick, headachy, and worse.
The medical profession needs to team up with nutritionists, and teach patients how to eat in a way that fortifies the body against the toxins of today’s world. The more toxins we can’t control, the greater the reason to eat a diet free of additives and pesticides, and boosted with things that help the liver process toxins.
In my second book (“Eating Shouldn’t Hurt”) I told the story about overactive bladder being triggered by wheat. How many other medical conditions are food-related, but are treated with prescription drugs instead of the doctor and patient together investigating less costly and invasive remedies?
I am telling you, the readers, my story, because what happened to me is not unique. I had the benefit of having a biochemistry background and a refusal to listen to doctors who said they couldn’t figure out what was wrong. I also had another thing going for me: I can’t stand not feeling well!
I hope that my three Little Books on health and nutrition inspire you to think about whether your diet is affecting how you feel, and if anything I say resonates with your experience, that you start now on your own road to improved health.
