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Excerpt from Chapter 2, "Eat Real Food"
Many health professionals profess the theory that there are no bad foods and that as long as unhealthy foods are consumed on an occasional basis, they are fine. It is true that all foods that provide nutrients (proteins, carbohydrates, fats, trace vitamins/minerals, water, and enzymes) are safe, even if they sometimes contain too much or too little of any one substance. When these types of nutrient dense foods are eaten, the human body knows how to break them down, digest and absorb them, and utilize them at the cellular level. Even a piece of chocolate cake made with real eggs, butter, milk, cocoa powder, pure maple syrup, and flour would be acceptable in moderation because your body is familiar with all of the ingredients. Unfortunately, thousands of the "so-called foods" we see in the marketplace today are merely fake foods (i.e., they have nothing to nourish life). That delicious piece of homemade chocolate cake will get stale and grow bacteria if not eaten within a few days. On the other hand, a heavily processed brand-name cupcake (such as the one I currently have in my possession) that has grown no bacteria and still smells like chocolate after 17 years cannot be classified as a food. If mold will not feed on it, why should we?
A real food should grow or get rotten (just be sure to eat it before it does get rotten). If it does not grow or get rotten, we cannot really classify it as a food. Some of these wonders of technology includes soft drinks, hard candy, popsicles, sugar substitutes, and non-dairy creamers. There are literally thousands of them sold in our grocery stores.
I would like to further define a fake food as 1) a product manufactured with a host of man-made chemicals 2) processed by unsafe methods (i.e. hydrogenation of fats in the manufacture of most margarines), or 3) a product so overly processed that it bears little, if no resemblance to its natural state. Our bodies have had thousands or even hundreds of thousand of years to genetically adapt to certain plant and animal foods, but we have had a mere fifty years to attempt adaptation to chemically-laden over-processed products. This is why degenerative diseases are sky-rocketing and why Americans are getting heavier in spite of all of our lowfat "diet" foods. The more fake foods we consume, the sicker and heavier we will become as a population.
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