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The 5 white poisons you consume every day and could avoid

The 5 white poisons you consume every day and could avoid

In our diet there are foods that should be called "poison", because they have little nutritional value and can even be harmful to our health. Known as "white poisons", refined sugar, salt and refined flours, among others, are the cause of different diseases that are considered serious, since they are degenerative, such as diabetes, high blood pressure and even cancer.

The industry decided one day to convert natural crystalline salt into simple sodium chloride (the refined salt of today), because the scientists of the time claimed that the other elements it contained (essential minerals and other trace elements) were unnecessary and sodium chloride was enough to salt food. Since then, any similarity between the salt we now consume and natural salt is non-existent.

From a food that was "pure gold" because it provided human beings with all the necessary elements for their subsistence in the exact proportion that the body needs, a product that is "pure poison" was consumed, as researchers and doctors well know.

To the toxicity of sodium chloride must be added that of iodine and fluorine, minerals that today are added artificially to salt. Iodine (toxic when the minimum required is exceeded) is added because it is supposed to improve thyroid function; and fluoride (one of the most radioactive elements that exist) because they claim that this poison prevents cavities. A sarcasm.

Natural crystalline salt, both that which comes from the sea (sea salt) and from the mountains, contains the 84 elements that make up the human body in their exact proportion. Few people know that the composition of human blood is practically identical to the saline water of the "primary sea", that is, a solution with the same concentration of elements that the sea had millions of years ago.

Junk food is full of refined salt, which increases the risk of cardiovascular disease, consuming this type of salt is between 8 and 20 times more than what you should eat. Well, in order for sodium and potassium to find a balance, 1,500 milligrams should be consumed per day, but if it is not respected, it is when diseases related to the heart appear.

2.- Refined sugar

White sugar cannot be considered a food, since it is a pure chemical substance, extracted from plant sources such as sugar cane or beets, from which the juice is extracted eliminating all the fiber and proteins that make up the 90% of these plants.

To clean the liquid that contains the sugar, quicklime is added and that is where this alkaline reaction kills almost all the vitamins, then carbon dioxide is added to accelerate the lime, this sugary liquid passes through tubes that separate it from the impurities . Then comes another treatment with calcium sulfate and sulfuric acid to bleach and leave almost white.

Refined sugar does not have proteins or vitamins, it does not have minerals, it does not have enzymes, it does not have micro elements, it does not have fiber, it does not have fat and it is of no benefit in human nutrition.

It is not good because it does not provide any nutrients, it provides energy, but nothing else. This is made up of glucose and fructose. The problem is the way we consume it, because fruits and vegetables, by themselves, already contain sugar. Refined sugars cause obesity, nutritional imbalance, cavities, and more.

Chemical sweeteners are also poisons, as they increase the risk of cancer, such as aspartame, saccharin and cyclamates, which we can find in products such as diet soda.

3) Refined flour

As illustrated in The Daily Mail, over the years the quality of bread has become much worse rather than better. In 1911, salt, cheap fats, alum, lime powder, and bleach were the "bad" ingredients in bread. Currently, you have to deal with new ingredients that damage health and can be found in the store where you buy bread.

The white flour produced is almost pure starch, and now contains a small fraction of the nutrients of the original grain. Additionally, chemical treatments on the grain result in the formation of a by-product called alloxane - a poison used in the medical research industry to cause diabetes in healthy mice. Alloxane causes diabetes by spinning huge amounts of free radicals into pancreatic beta cells, destroying them. Beta cells are the primary cells in areas of the pancreas called islets of Langerhans and they produce insulin; so if they are destroyed, diabetes develops.

Considering the epidemic range of diabetes and other chronic diseases, it is not a good idea to have a toxin like this in your bread, even if it is in small amounts.

The finer and whiter the flour, the less fiber, vitamins and minerals it contains. White bread, bran bread, pastries are poisons, they do not contain vitamins or minerals, while they promote cavities, cancer, cholesterol and diabetes. The most recommended breads are rye bread and whole wheat bread.

4) Refined rice

According to researchers at the Harvard University School of Public Health, in the United States, white rice causes sudden increases in blood glucose levels, which is a risk of diabetes, although rice has been consumed for centuries In many countries, it was only in the 20th century that it began to be refined and consumed as white rice.

To produce white rice, the whole grain is subjected to a refining process with which the outer layer and the germ are removed. And basically what remains is the endosperm, which consists mainly of starch. The study looked at data from three large studies conducted with about 40,000 men and 157,500 women on rice consumption and diabetes risk. The scientists found that those who ate five or more servings of white rice per week had a 17% higher risk of diabetes than those who ate less than one serving per month.

From a public health point of view, the replacement of refined grains such as white rice with whole grains, including brown rice, should be recommended to facilitate the prevention of type 2 diabetes.

5) Pasteurized cow's milk

Pasteurization of milk destroys good bacteria, along with bad bacteria, and destroys enzymes essential for nutrient absorption. The pasteurization of milk destroys all its phosphatase, which is essential for the absorption of calcium and calcium works with vitamin D, it is not only available through the sun, but it is an essential nutrient in raw cream.

Heating any raw food destroys the active enzymes, so lipase (a unique enzyme found in milk and is needed to complete fat digestion) is released along with many other essential nutrients that pasteurization destroys.

It is considered to be the leading cause of allergies in children, according to the American Academy of Allergy, Asthma and Immunology. And is that milk is also rich in saturated fat and cholesterol. Some studies even link it to diabetes and even osteoporosis, because due to being low in magnesium, it does not allow the bones to absorb calcium.EcoPortal.net

Sources:
www.sincebolla.com
www.espanol.mercola.com
www.bbc.co.uk
www.unavidalucida.com.ar


Video: మన రజ వష పదరథలన తటననమన తలస. 5 White Poisons That We Eat Unknowingly (August 2021).