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The Pros and Cons of Our "Natural Sweet Tooth" Even though we have many unique h u m a n traits, we are genetically closely related to the great apes and other primates. Primates are the only animals on the face of the earth that can taste sweet and see color. We were designed by nature to see, grasp, eat, and enjoy the flavor of colorful, sweet fruits. Fruit is an essential part of our diets.
It is an indispensable re- quirement for us to maintain a high level of health.
Fruit consump- tion has been shown in n u m e r o u s studies to offer our strongest protection against certain cancers, especially oral and esophageal, 1 lung, prostate, and pancreatic cancer. Fresh fruit offers us powerful health-giving benefits.
Researchers have discovered substances in fruit that have unique 2 effects on preventing aging and deterioration of the brain. Some fruits, especially blueberries, are rich in anthocyanins and other com- 3 pounds having anti-aging effects. Studies continue to provide evi- dence that more than any other food, fruit consumption is associated 4 with lowered mortality from all cancers combined.
Eating fruit is vi- tal to your health, well-being, and long life. Regrettably, our h u m a n desire for sweets is typically satisfied by the consumption of products containing sugar, such as candy bars and ice cream — not fresh fruit. Food and Drug Adminis- tration estimates that the typical American now consumes an unbe- 5 lievable 32 teaspoons of added sugar a day. That's right, in one day. As we shall see, we need to satisfy our sweet tooth with fresh, natural fruits and other plant substances that supply us not just with carbohydrates for energy but also with the full complement of indis- pensable substances that prevent illness.
Nutritional Lightweights: Pasta and White Bread Unlike the fruits found in nature — which have a full ensemble of nutrients — processed carbohydrates such as bread, pasta, and cake are deficient in fiber, phytonutrients, vitamins, and minerals, all of which have been lost in processing. Dia- betes is no trivial problem; it is the fourth-leading cause of death by 8 disease in America, and its incidence is growing. Walter Willett, M. He says, "They should m o v e re- fined grains, like white bread, up to the sweets category because metabolically they're basically the same.
The fiber and the majority of minerals have been removed, so such foods are absorbed too rapidly, resulting in a sharp glucose surge into the bloodstream. The pancreas is then forced to p u m p out insulin faster to keep up. Excess body fat also causes us to require more insulin from the pancreas. Over time, it is the excessive demand for insulin placed on the pancreas from both refined foods and increased body fat that leads to diabetes.
Phytochemicals: What You Should Know - A Quick Booklet about Phytonutrients - Kindle edition by Sarah Sparrow. Download it once and read it on your Kindle. Phytochemicals: What You Should Know - A Quick Booklet about Phytonutrients [ Sarah Sparrow] on weitaperele.ml *FREE* shipping on qualifying offers.
Refined carbohydrates, white flour, sweets, and even fruit juices, because they enter the bloodstream so quickly, can also raise triglycerides, in- creasing the risk of heart attack in susceptible individuals. Every time you eat such processed foods, you exclude from your diet not only the essential nutrients that we are aware of but h u n - dreds of other undiscovered phytonutrients that are crucial for nor- mal h u m a n function.
When the nutrient-rich outer cover is removed from whole wheat to m a k e it into white flour, the most nutritious part of the food is lost. The outer portion of the wheat kernel con- tains trace minerals, phytoestrogens, lignans, phytic acid, indoles, phenolic compounds, and other phytochemicals, as well as almost all the vitamin E in the food.
Tiny leaves difficult to harvest. As we saw above, the current national nutrition guidelines recommend cups of fruits and vegetables a day in order to get an adequate amount of micronutrients. I started getting full-body spreading eczema. But certain foods -- garlic, citrus fruits, licorice root, green tea, flaxseed, soybeans, broccoli, carrots, tomatoes, grapes and berries -- are among the most studied. Plant fungicide production could be sequentially integrated into a sustainable crop protection system in the developing countries. Not only does this mean that most people are not getting the micronutrients they need, they also are lacking in phytonutrients.
True whole grain foods, which are associ- ated with longer life, are vastly different from the processed foods that make up the bulk of calories in the m o d e r n American diet 9 MAD. Medical investigations clearly show the dangers of consuming the quantity of processed foods that we do. And because these re- fined grains lack the fiber and nutrient density to t u r n down o u r appetite, they also cause obesity, diabetes, heart disease, and signifi- 10 cantly increased cancer risk. Eating a diet that contains a significant quantity of sugar and refined flour does not just cause weight gain, it also leads to an earlier death.
Almost all weight-loss authorities agree on this — you must cut out the refined carbohydrates, includ- ing bagels, pasta, a n d bread.
As far as the h u m a n body is concerned, low-fiber carbohydrates such as pasta are almost as damaging as white sugar. Pasta is not health food — it is hurt food. Now I can imagine what many of you are thinking: "But, Dr.
I love pasta. Do I have to give it up? Pasta can sometimes be used in small quantities in a recipe that includes lots of green vegetables, onions, mushrooms, and tomatoes. Whole-grain pastas a n d bean pastas found in health-food stores are better choices than those made from white flour.
See chapter nine for tasty ideas.
The point to remember is that all refined grains must be placed in that limited category — foods that should constitute only a small percentage of our total caloric intake. What about bagels? Is the "whole-wheat" bagel you just bought at the bagel store really made from whole grain?
No; in most cases, it is primarily white flour. It is hard to tell sometimes. Ninety-nine per- cent of pastas, breads, cookies, pretzels, and other grain products are m a d e from white flour. Sometimes a little whole wheat or caramel color is added and the product is called whole wheat to make you think it is the real thing.
It isn't. Most brown bread is merely white bread with a fake tan. Yet many Americans consider such food healthy merely because it is low in fat.