Danger Alert : Why Junk Food Are Deadly To You
In 1900, cancer was virtually unknown. The diet of the people at the time consisted of whole foods and natural sugars, and everything was generally in its original form, unprocessed and unpasteurized.
But as the early 1900s progressed, refined sugar became more available to the masses (at one time, white sugar was called white gold because it was so rare). White flour was introduced as a cheaper way to feed people, though harmful, it has replaced millet and other “old grains” that are high in fiber and rich in minerals. The white flour is a just an empty since the main purpose is actually to provide bulk and kill bugs.
During the First World War, the canning industry created the need to provide plenty of food to frontline troops without any spoilage and thus scientists at the time suggested that food could stay longer by removing its enzymes. They tried this technique and ‘Voila’, it worked, and thus a very profitable idea emerged: Sustainability. What they didn’t know at the time was that the enzymes that they removed played a key role in our body’s digestive process.
Sustainability is the mindset of the food industry. The longer the food lasts, the more profitable it is. Supermarkets have captured this idea and food processing has become more advanced. New ways to remove enzymes have been discovered and shelf life has increased. Pasteurization, chemical additives, bleaching and other very spiteful processes that devitaminise the food we put into our digestive system have all been refined to increase profits and maximize convenience, not for the benefit of our body.
So what is an enzyme? The vital functions of cells are controlled by enzymes and are present in all living animal and plant cells. Enzymes are responsible for germinating seeds, tanning the leaves and maintaining life. They are essential for any chemical reaction that takes place in a cell, and no living cell can exist without enzymes.
Below are three known enzymes:
- THE ENZYMES OF THE PLANT are responsible for the life cycle of the plant including the decomposition process. They are found in raw plant foods and it is very important to include these foods in your diet so that you don’t just rely on your own digestive enzymes to do all the work. With natural plant enzymes contributing to your digestive processes, many of your enzymes are free to perform other vital tasks in your body.
- DIGESTIVE ENZYMES are found in saliva, stomach, pancreas and small intestine. They break down food into particles that the body can use for energy. These particles are also broken down to make them small enough to be carried through the intestinal wall and used throughout the body.
- METABOLIC ENZYMES keep cells running 24 hours a day. They accelerate the chemical reactions that take place in our cells, making them work at their best. They are responsible for our breathing, sight, walking, thinking, our nerve transmission, brain signals, oxygen exchange, liver function, blood pH balance, and even the balance of our hormones. Everything that happens in your body happens because enzymes work to make it happen.
Therefore, when we consume processed foods, such as McDonald’s fries, the body must rely solely on its own digestive enzymes to break that “food” down into usable forms (although these forms may not be as useful or helpful). No matter how much fat, no matter how much extra cheese or how much white sugar or chemicals, no matter how indigestible a food is, your body’s enzymes will try to break it down. But with hard-to-digest foods, this can place a lot of unnecessary demands on your natural digestive processes and your body’s resources.
Natural foods such as fruits and vegetables are very light for the body. These foods have their own enzymes that break down food for you. The body doesn’t have to waste precious energy or make powerful digestive acids to break down these foods and make them into a usable form.
Our digestive enzymes can cope with a balanced diet, but if there is a constant stream of artificial and indigestible foods entering our system day after day, month after month, year after year, it begins to accumulate and overflow into the system. Remember that our bodies are not used to our modern diets. Our ancestors never had to deal with chips, chocolate, chicken, ice cream, preserves, pasta, pizza, cookies, white bread, croissants, beer, and all the other indigestible man-made things. The more enzymes we use for digestion, the less it is available for the thousands of other tasks that metabolic enzymes have to perform in our body. Think about people who are severely overweight – they don’t work when they’re at their peak. In fact, some even struggle to walk or even breathe. All of their enzymatic energy is used to try to digest all the indigestible food they keep sending into the intestines.
Our digestive system has been evolving from hundreds of thousands of years of animal evolution, originally with the goal of breaking down plant-based foods and occasionally animal proteins. This new lifestyle is just a push on the timeline of our digestive systems. Cells in the digestive system come into direct contact with the foods we eat, and substances in our food can affect these cells. After many years of our systems having been subjected to this bombardment of unnatural waste, they eventually can’t handle it all and the undigested bits start to rot, creating hundreds of toxins and free radicals. Then the decaying and undigested waste is absorbed through the intestinal wall into the bloodstream, and this is where the problems begin. From there, these toxins can go anywhere in the body.
The first thing that happens when your system is overtaken by toxins is your red blood cells start sticking together. This means that they cannot circulate as freely as they normally would, so they can no longer carry oxygen to the rest of the body. They get stuck through the small blood vessels and block the flow – this leads to your body’s tissues being deprived of oxygen.
How Oxygen Plays A Vital Role
Oxygen is absolutely essential for our survival; in fact, our cells cannot function without it. Normal cells generate energy to grow and thrive within small power station called mitochondria and use oxygen to fuel the chemical reactions that take place there. In reality, cancer cells particularly are not fond of oxygen very much, and most cancers may not exist well in an oxygen-rich environment. That’s why you never get heart cancer – the blood is too well oxygenated for cancer cells to grow.
So how do cancer cells get their energy if it despise oxygen? There are two ways that cells can harvest energy from food: cellular respiration and fermentation, both of which begin with a process called glycolysis, which simply means converting glucose (sugar) into cellular energy (HTP). Normal cells primarily use cellular respiration to harvest energy and this involves oxygen to fuel the reactions. But cancer cells are reprogrammed to change the way the cell works, including how it collects its energy. They go around guiding the cell through a process called fermentation, which does not require oxygen. In fact, the fermentation process removes oxygen. When you make alcohol, the sugar ferments and when it ferments it makes bubbles. These bubbles are the oxygen that leaves the party.
Apparently, sugar is a type of carbohydrate. Remember all the undigested processed food that builds up in your digestive system and then enters your bloodstream? Most of this food was made up of carbohydrates: cornflakes, chips, cakes, pastries, white bread, pizza, french fries, sweets, and sugary drinks. All of these semi-digested carbohydrates that have lodged in your digestive system are eventually absorbed into your bloodstream and circulated to the rest of your body, eventually finding a nice resting place to settle and ferment. During this fermentation, oxygen is burned, creating the type of environment preferred by cancer cells.
Furthermore, the white blood cells that are supposed to circulate as the immune system are trapped in all of these wastes. They are designed to protect your system from foreign invaders and prevent cancer cells from forming. This is when errors occur, as your system simply cannot cope with the attack on the natural balance of things.
Poor oxygenation results from an accumulation of carcinogens and other toxins in the blood system will eventually block out and damage the oxygenation mechanism of cells. The accumulation of red blood cells slows blood flow and restricts the flow of oxygen to the rest of the body. This then allows for fermentation in other parts of the body, creating an acidic, oxygen-free environment in which cancer cells thrive.
Acid vs Alkaline
Processed food makes the blood more acidic. The lower the pH, the more acidic the blood and the less oxygen it contains, and the faster a person ages and their cells degenerate. The pH of human blood should be between 7.3 and 7.45, all outside this range and we are dead. The difference between pH 7.3 and pH 7.45 is 70% less oxygen in the blood, and as we just learned, less oxygen is a very bad thing.
As we know, acidic foods now may include meat, sugar, alcohol, dairy, white bread, and other processed foods. Emotional stress can also increase the acidity of your body. If the body is too acidic, it will try to balance itself naturally, and if there aren’t enough minerals available in food to do so, it will take essential minerals from its own cells. This leaves the cells weak and vulnerable.
So it’s important to try to keep our pH level as close to 7.45 as possible and this is achievable by making sure we eat plenty of alkaline foods. These are live, raw foods, especially green vegetables. Even a lemon that is very acidic outside your body becomes alkaline when it is fully metabolized in your body. You should also drink alkalized water to keep the pH levels balanced.
This is where the real action lies when it comes to giving your body the fuel it needs to stay healthy. Natural plant-based food is what humans have been eating for 200,000 years. They are full of nutrients and minerals that the body and cells need to function at their best. They do not clog the system as their own enzymes help break them down. Eating a diet that consists mostly of these types of foods goes a long way in helping you live a healthy, disease-free life.
For a long time we thought that fats, proteins, carbohydrates, vitamins and minerals were all the nutrients our body needed for growth and health, but now we know there is a new group of nutrients found only in plants that have very exciting prospects for our health and our immune system. These nutrients are called phytonutrients (or phytochemicals). “Phyto” means plant and “nutrients” means nutrients.
Phytonutrients occur naturally in plants and act as the plant’s defense system. They protect the plant from the environment by blocking the free radical attack on its cells against ultraviolet radiation, toxins, pollution, viruses (similar to what causes free radicals in humans) and, of course, natural predators. Phytonutrients are often concentrated in fruit and vegetable peels and are responsible for their color, aroma and taste. Although our bodies cannot produce their own phytonutrients because they are unique to plants, we can still benefit from the incredible health and defense properties of these plant nutrients. When we eat plants, their phytonutrients (along with all of the plant’s good antioxidants) enter our body and strengthen our immune system to protect our cells from harmful carcinogenic free radicals. This is news, the plant’s immune system now has becomes our immune system!
The Brassica (broccoli, kale and cabbage) and Allium (garlic, onion and leek) vegetable families contain particularly potent phytonutrients that have been shown to kill cancer cells. There are many other types of whole foods that contain antioxidant-laden phytonutrients that strengthen our immune systems and keep our cells strong, which helps prevent cancer cells from forming in the first place. Other foods cleanse our digestive system by detoxifying the liver and clearing the digestive tract. So the answer is not in eating a particular “superfood” like broccoli or beets, but rather in many whole foods. A varied diet with vegetables, fruits, seeds and nuts, beans and lentils, mushrooms and oily fish is the key to maintaining this complicated balance, and all of these foods offer different benefits.
The estimated analysis of cancer causes is mostly due to environmental, partly diet-related, and almost never a result of genetics. We have control over the influence of our diet and if we constantly monitor, it means having stronger cells and a stronger immune system, which leads to your body ability fighting environmental carcinogenic free radicals much more effectively. The bottom line is, the right diet means a reduced risk of cancer, which by itself is already a great thing. So when we think about food choices, we shouldn’t be focusing on calorie content or fat content – we should rather ask ourselves, is my food natural or processed? Raw or cooked? Sprayed or organic? Does it contain saturated fat or unsaturated fat? Does it provide its own enzymes? is it digestible or indigestible? These are the problems that keep your body healthy and your waist naturally cut.
Ryu Crafts the Workflow & Creative Contents @Hanqover. He is fascinated with Automation, Digital Transformation, Web-App Developments, Zero Waste, Carbon Zero, Non-fungible Token (NFT) and Cryptocurrency. When things doesn’t go his way, he is Optimistic & Highly-Motivated on Problem-Solving. What keeps him awake-is the Taste & the Aroma of Fresh Roasted Coffee, the Guitars & Ukulele as well as Intellectual Legal, Technology & Crime themed dramas on Netflix.
- nico-smit-PTv-B97DHNI-unsplash: Photo by Nico Smit on Unsplash