weightloss tips to help you in the new year

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Discover The 37 Foods that KILL up to 11 Pounds
http://tinyurl.com/895t44t
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Many health challenges can be reversed. One simple requirement is to exclude those factors
contributing to congestion, which manifest as various disease processes. Many mistakenly think
that there is little or no connection between what we eat and our health. They inaccurately reason
that most of us eat basically the same foods and have a myriad of health challenges, so where's
the connection? Actually, we get to factor in many things, chief of which is our genetic make-up:
our strengths and weaknesses. Equally important, our mental and emotional make-up, our stress
levels, and how we manage them. All of these are fine tuned by our physical experience and,
even if we look at the world through rose-colored glasses, there are certain biological and
chemical Laws of Nature that will adjust our experience - either as muted and dull, or bright and
cheerful.
Beyond the important issue of enzymes, certain so-called "foods" simply congest our delicate
systems. Some may be prone to think that we are omnivores, like the bear, rat and skunk
(unpleasant company to be sure), and that our stomach acids can handle anything. This may be
generally true if we eat the "trouble foods" sparingly and infrequently, take plenty of extra digestive
enzymes, rest for an hour after eating and wait 5 or 6 hours before we introduce anything else into
the digestive tract. The truth is, many people eat these foods three times a day, whipping both the
parietal cells of the stomach to produce hydrochloric acid (HCL) as well as the pancreas and the
liver (having over 700 known functions) to produce their digestive factors.
And then we strain the kidneys to filter the uric acid and other by-products of cooked animal
protein. "The human liver and kidneys combined have a limited capacity to excrete only about 8
grams of uric acid in 24 hours, (without destroying the fine tubules of the kidneys). However, one
pound of meat can generate 18 grams of uric acid (in the process of metabolism). Hence, some
uric acid will be left in the body from any one meat meal, and will accumulate to produce the
diseases of gout, rheumatism or the complications of arthritis. Similar statements can be made
about megavitamin-mineral therapy." (Survival Into the 21st Century, Viktoras Kulvinskas, 21st
Century Publications, 1975, p 24) This means that uric acids and other factors gets stored in our
tissues, causing congestion.
The congestion begins in the capillaries of our tissues and organs. Red blood cells are discoid in
shape allowing them to line up in single file to bend and squeeze their way from the arteriole
system, carrying oxygen for nutrition, through the capillaries - where the exchange is made - and
into the venous system, carrying carbon dioxide for elimination. Here we have the beginnings of
sclerotic formations, plaque and other maladies, that can manifest as degenerative diseases. It is
interesting to note that uric acid, a waste product of protein metabolism, has a chemical structure
almost identical to caffeine, that accounts for the stimulating effect after eating animal protein
foods.

2. Besides the uric acids in meat there is also an abundance of iron; in men this can lead to certain
cancers. Women can thank their monthly periods for the chance to dispose of this excess, along
with other undesirable factors. Speaking of iron and disposing of it, here is an opportunity to set
aside another myth. Many think they are doing themselves and their families a favor by using an
iron skillet or an iron pot. Actually this does get iron into our food; unfortunately, it is inorganic iron
that our bodies cannot use and must eliminate or store, making for an extra burden. There are
articles in medical journals about iron pot toxemia. The best use for an iron pot is to take a
hammer to it and break it in several pieces. Then bury these pieces in your garden where you
grow your greens. The iron will leach into the soil, and the plants will transform the inorganic iron
into organic iron that your body can use.
Back to the question at hand, besides meat - what are the trouble foods that congest our system?
Who would be surprised to find the most common foods in our diet? These are also among the
top five foods having allergic reactions.
An egg, by any other name is still an egg. Whether it is the commercial variety with its anemic
yolk, or the "free range" variety with its darker, healthier looking yolk, it is still congesting to the
system unless it is eaten in its raw or semi-raw state - poached or soft-boiled, where yolk and
white are runny. A thoroughly cooked egg is congesting to the system, especially if it is fried.
Frying any food gives it an indigestible coating that spells trouble. When we cook animal foods,
we alter the structure of the protein and major minerals, converting organic calcium, for instance,
into inorganic calcium, which the body cannot use. What animal in nature develops an allergy to
eggs? The only animals so afflicted - and they manifest other degenerative diseases as well - are
the ones who eat cooked eggs and other "domesticated" treats. (A new meaning can be attached
to the idea of domesticated food: it makes a mess that will stick to your innards, a real source of
congestion.)
Besides the question of cooking the egg, consider what is in the egg itself. How many people are
aware of the battery farms where 100,000 chickens are housed in a barn: yearning for a normal
sunrise, the light of day, and fun in the meadow, flapping their wings, enjoying the sun. Instead,
they are in cages illuminated 20 hours a day or so, stacked one upon the other, with droppings
falling from above. They are packed so tightly in cages they cannot flap their wings; this may well
be their way of relieving stress or exercising, perhaps simply feeling good about life. They
certainly do it often enough in nature. When battery farms first started, the chickens would fight,
poke each others eyes out and kill each other so they could stand on the dead carcass and flap
their wings; survival of the fittest. When the farmers (sic!) saw the amount of money lost, they
developed a miniature guillotine and would stand for hours at a time sticking baby chicks' beaks in
and...wham! De-beaking their chicks could control the amount of money lost. What they couldn't
control is the amount of frustration in the chickens, still craving room to flap their wings. This
frustration, along with many others, translates into adrenaline - the fight or flight hormone - and
settles into their tissues, which is then consumed while eating eggs, muscles (legs, thighs, wings,
breasts) and organ meats (heart, liver, gizzards). The adrenaline gets into our bodies and we
wonder where our anger or frustration is coming from. Many times you hear, "I don't know what's
come over me!" The vibrations of these kinds of foods, such as eggs and meat, congest us
physically, emotionally, mentally and, therefore, spiritually. (See Diet For A New America by John
Robbins, who was the heir-to-be of the Baskin-Robbins Empire. In this book he explains to his
father why he can no longer partake in the family fortune - because of the way the animals are
treated, and because of the effect these foods have on our health. A real eye-opener, it is more a

3. book about compassion than about diet; he tells some amazing stories about how animals have
saved human lives, and how we treat them.)
Another highly allergenic and congesting food is white, refined flour. Most of us can recall from
our first grade lessons how we pasted our cutouts on a sheet of paper by using glue that we made
ourselves. Our little eyes lit up when the teacher said we could make our own glue - she had
brought in some white flour and water. She said: "Mix them together and they make a lovely
paste!" And if we were in Italy , the teacher would surely say they make "bella pasta." And that is
what white flour and its products do to our system; they congeal and congest, making things stick
together. Consider how extensive this ingredient is in our diets: bagels, biscuits, breading, breads,
cakes, cookies, crackers, croutons, donuts, dumplings, gravies, muffins, pancakes, pastas,
pastries, pie or pizza crust, pretzels, rolls, stuffing and waffles. Is it any wonder there are so many
allergies to wheat? Is it any wonder how we can be so congested as a society? Is it any wonder
that "primitive" cultures that have taken on our "civilized" diet are now experiencing the diseases
and ravages of so-called civilization? Refined foods are now clearly linked to cancers of the oral
cavity, stomach, colorectal intestines, breast, thyroid and respiratory tract, as well as diabetes, and
gallbladder and heart disease! (Eat To Live, Joel Fuhrman, MD.)
What exactly happened is a good question. A reasonable explanation is that the royalty and the
well-to-do took a liking to such delicacies to distinguish themselves from the dirty, unwashed
masses and/or those of color. After all, they thought, white is supreme, so they ate their refined,
white flour products with their rich meats and gravies - and developed unheard of degenerative
diseases. It was a real field day for physicians to use their knowledge of Greek and Latin, creating
a fancy diagnostic nomenclature, and having their names attached to certain diseases that they
"discovered," diseases that have a simple, common origin: congestion and nutritional deficiency.
Years ago the package said, "Wonder bread: helps build strong bodies 12 ways." Then a few
years ago it said, "Wonder bread: helps build strong bodies 8 ways." Today it says, "Wonder
bread: helps build strong bodies." It really makes you wonder what happened to the bread; makes
you wonder what's in the bread that most people buy. It tells you right on the label. The first
ingredient is "enriched wheat flour." What does that mean? When white flour is produced, the
bran and germ are removed along with approximately 26 nutrients, which are added to animal
feed to bring them to market quicker. So this "food" is missing 62% zinc, 72% magnesium, 95%
Vitamin E, 50% folic acid (Vitamin B9), 72% calcium, 78% B6, and 78% fiber. (Eat To Live, Joel
Fuhrman, MD.) And when eating large amounts of pure starch, white flour products, people began
exhibiting diseases such as beriberi (a disease caused by a deficiency of thiamin - B1 -
characterized by polyneuritis, cardiac pathology and edema,) and pellagra (a disease caused by a
deficiency of niacin - B3 - characterized by dermatitis, inflammation of mucous membranes,
diarrhea and psychic disturbances.) Rather than recognize the importance of whole foods, rather
than finding other natural ways of fattening their pigs and poultry, they kept stripping away the 26
nutrients and added back the basic four nutrients (thiamin, niacin, riboflavin and iron) to "cure"
these diseases. Every school child can do the math and figure that negative 26 plus 4 = negative
22. Yet our food manufacturers can get away with calling it "enriched." What is the nature of this
process that results in a de-natured product?
The wheat berry is a whole food comprised of several parts. The bran is the epidermis or outer
covering of the cereal grain. The germ is the embryo, and contains tocopherol (Vitamin E - a drop
of oil in each grain used in the sprouting process), thiamin, riboflavin and other vitamins. The

4. starch, the pure white stuff that we call refined flour, is meant to be a "sack lunch," a temporary
food for the germinated, growing wheat sprout as it eventually sends out its cotyledons and roots -
searching for real food in the sunlight and the minerals of the soil. It then grows to a baby green,
and later to a tall grass, producing a cluster of more wheat berries. When we take an isolated
factor, such as the starch, and make it into a food staple, we merely invite trouble. Add to this
white flour, some water and an egg, oh yes, and a little milk, and you have trouble with a capital T
and that rhymes with P, and that stands for pasteurization, as we shall see.
Any physician who sees allergies, dermatitis, and all manner of respiratory challenges as an
opportunity to recommend the exclusion of eggs, refined white flour, rice and sugar, and all dairy
products will be looked upon as a "miracle worker." In reality that physician is simply
recommending the Laws of Nature. What makes dairy so deadly? In a word: pasteurization.
Louis Pasteur, on his deathbed, admitted Claude Bernard, his ideological opponent, was right
when he said disease is found in a weakened resistance; in other words, a weakened immune
system. Pasteur contended germs were the cause of disease. Indeed, germs are ubiquitous.
Look at throat cultures from 10 people, and virtually every one will display some combination of
diphtheria, staph, strep and/or other pathogenic organisms. If our resistance is strong, we keep
them from multiplying. If our resistance is compromised, they have a tendency to proliferate and
make us feel "run down." Do mosquitoes cause the stagnant pond, or are the conditions ripe for
them to multiply?
Avoiding foods that congest is a major step. Another major step is to strengthen the digestive
system and the immune system with an ounce or two of VIBE every day.
To learn more visit: http://www.yourhealthtowealth.com
Article Source:
http://EzineArticles.com/?expert=Bianca_Rose
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Discover The 37 Foods that KILL up to 11 Pounds
http://tinyurl.com/895t44t
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