Health & weight management thread

[Normagene]

6 Sneaky Hormones That Make You Fat

The human body uses chemical messengers, called hormones, to convey information between different organs and cells. Hormones are critically important in the co-ordination of all bodily functions, but they can sometimes work against our conscious wishes. You may wish to lose weight, but, your body could be signaling to store fat. By learning how your hormones work you can regain control of your body.

If your desire is to lose weight, working in harmony with your body, changing the hormonal signals, will make it much easier.

Human beings have evolved very little over the last hundred thousand years, essentially we are identical to our cave dwelling ancestors, with slightly less hair. This is vital information when we think about how our bodies operate. Humans, like other animals, had to adapt to the environment in order to survive.

To increase the chances of survival nature equipped us with different mechanisms for being energized, and not starving to death. It is these different mechanisms, controlled by hormones, which influence how we store or utilize body fat.

Our ancestors were opportunists: if there were berries on the bushes or nuts in the tree they would eat them; if there was an animal within range they would hunt and eat it. The human body adapted and evolved to suit this opportunistic method of eating.

When food was plentiful we would eat as much as possible, encouraged by pleasurable chemicals released in the brain. Hormones would signal the food abundance.

They direct the body to store away as much of the food as possible, as fat, for the winter months when food was less plentiful. During winter this fat store was gradually used up until spring time when food once again was more available. The body relies on hormones to make ‘decisions’ about how much fat to store.

Unfortunately our hormones were designed to work with more natural foods such as fruit and not highly refined and synthesized sugars like High Fructose Corn Syrup (HFCS).Hormones influence not only how much fat is stored and when but also where it goes.

Learning how these hormones work and how to control them will help you lose weight effectively.

Insulin

Insulin, produced by the pancreas, is the major hormone involved in energy metabolism. Insulin is the hormone that functions ineffectively for diabetics.

Type 1 Diabetics do not produce insulin, often due to a problem with the pancreas after a viral infection in childhood; they have to inject artificial insulin.

Type 2 Diabetics usually have insulin resistance; their body is producing so much insulin that the cells have stopped ‘listening’ to it. Most Type 2 Diabetics take pills to make their body less resistant to their own insulin, while others have to inject artificial insulin.

The incidence of Diabetes in the US has reached nearly 10% of the population with the figures expected to keep increasing, dramatically. Insulin resistance can go on for many years before people actually develop diabetes, until then they are considered pre-diabetic and without some dietary changes they will develop the disease.

There is a strong relationship between obesity and insulin resistance. Researchers have been trying to identify which one comes first but the mechanisms are complex. One thing is for sure, the content of processed food has a very big role to play in both obesity and diabetes. There is also growing concern about a new condition, called Metabolic Syndrome which also affects blood sugar, usually regulated by insulin, this too has been linked to refined sugar consumption.

When we eat any carbohydrates the body cuts it up, enzymatically, into smaller sugars such as glucose. The presence of glucose in the blood causes the pancreas to secrete the hormone insulin. The insulin helps cells take up glucose which is converted to the body’s energy ‘currency’ called adenosine triphosphate (ATP).

Insulin signals to the body that food is plentiful and should be stored as fat for any future food shortages. Insulin also makes you hungry, in an attempt to make you eat as much as possible and store as much as possible in case the next meal is a few weeks away. Of course the chances of actual food shortages in our modern society are rare, but the body does not know this.

The more glucose you eat the more insulin is released. If you eat foods which are low in glucose the body reacts calmly and releases a little insulin which mops up the glucose. If you eat foods which are high in glucose the body reacts assertively and releases a lot of insulin which works quickly to remove glucose from the blood into cells or fat storage.

If you eat foods very high in glucose, or containing unrecognizable sugars, the body completely panics and releases loads of insulin. This variation in insulin release is also referred to as the Glycemic Index (GI) and is used by many dieters to reduce the ”store fat” signal of insulin.

Foods which are low GI are generally less sweet, often contain more fiber, protein and fat and are more natural, such as nuts. Foods which are high GI are often sweeter and contain a high ratio of glucose to other ingredients, such as orange juice. Processed foods are almost always high GI because they contain sugars which cause the body to get confused and over-react.

Evolution did not equip us with the processes to understand or use High Fructose Corn Syrup (HFCS) and as such it causes too much insulin to be released which leads to insulin resistance, Type 2 Diabetes and obesity. Sadly HFCS, known by many alternative names, is present in almost all processed foods and sodas.

The over stimulation of insulin by artificial sugars (HFCS is just one of the main culprits) creates the wrong signals for the body. The high levels of insulin shout at the body, telling it to store fat and even increase appetite. Worse still insulin actually prevents fat from being broken down while increasing fat storage.

When you avoid unnatural sugars completely your body is able to calm down and stop panicking about high GI foods it can’t process. By removing the artificial sugar and instead using natural sugars, such as coconut nectar, the hormonal mechanisms return to normal.

For many people diets which are low in carbohydrate, such as Atkins and Paleo, help them lose weight by changing the way the body is signaling with insulin. Cut out carbohydrates, especially processed artificial sugars, and the amount of insulin released is virtually zero. The body then assumes food is ‘unavailable’ and burns stored fat. This simple understanding has helped millions of people lose weight and reduce appetite.

Even a short term respite from the over secretion of insulin is enough to cure Type 2 Diabetes and insulin resistance. Studies published in the American Journal of the American Association showed that intensive lifestyle interventions (i.e. dietary changes) lead to remission of Type 2 Diabetes.

A recent meeting “The Reversing Diabetes World Summit” gathered together 22 experts in diabetes and healthy nutrition and presented groundbreaking information about what was once thought to be an incurable condition. Instead of taking pills with loads of side effects, giving the body a carbohydrate break and adopting a diet low in carbohydrates will completely cure Type 2 diabetes.

By cutting out the carbohydrates appetite is reduced and by eating more vegetables (low in sugar and high in fiber and nutrients) patients report feeling much better than on their high sugar processed diets.

Adiponectin

Adiponectin is a hormone which is getting more attention from the scientific community due to its anti-diabetic effect. Studies in the journal of Diabetes revealed it reduces insulin resistance, leading to improvement in blood sugar management for Type 2 Diabetics. Further studies in the Journal of Natural Medicine and the Journal of Clinical Chemistry indicate adiponectin can reverse insulin resistance associated with obesity.

This hormone is an adipocytokines: a specific messenger molecule secreted by adipose tissue (fat cells). The hormone functions to encourage the breakdown and useage of fat as an energy source. It is usually found in relatively high concentrations in the blood plasma unless you are obese.

For obese people less of the hormone is secreted, even though there is more adipose tissue. This bizarre down-regulation of the hormone is thought to be closely linked to excessive weight gain. It seems to be a preventative measure to stop too much fat-based energy being released into the blood. Some people seem to naturally have more of the hormone and it leads to weight loss, it encourages the break-down of fat.

Studies in the Journal of Diabetes and Obesity Medicine found patients could naturally increase their adiponectin levels by eating sweet potatoes (Ipomoea batatas). In addition to improving blood sugar levels the increase in adiponectin was associated with weight loss. An associated reduction in fibrinogen levels also improved cardiovascular health reducing fatty build up inside blood vessels.

Cortisol

Cortisol is a hormone which is associated with stress. Like epinephrine it is released in response to stressful situations and prepares the body for action. However, it is meant to be turned off after the danger has passed. Unfortunately many modern lifestyles encourage the release of this hormone through: lack of sleep; consumption of stimulants like coffee; over-stimulating audio-visual entertainment; and emotional challenges.

Cortisol is yet another hormone linked to the new and rather mysterious disease known as metabolic syndrome. Studies in the Journal of Clinical Sciences found that cortisol increased blood sugar, via gluconeogenesis, and leads to the abnormal glucose processing typical of the syndrome.

The process of gluconeogenesis involves breaking down fat, and other tissues, to produce glucose for immediate energy. While this is useful when facing imminent danger, requiring immediate action, when cortisol is chronically elevatedthere are serious side effect.

Since cortisol is intended to help the body focus on immediate threats, it actually reduces the function of the immune system. Long-term suppression of the immune system reduces your ability to repair old or damaged cells and repair DNA mutations before they become cancerous.

Studies in the Journal of Biological Psychiatry found that stress and depression lead to obesity through both physiological mechanisms, habitual comfort eating, and psychological mechanisms of cortisol mediated stress. One stressful event each day, as defined by the Daily Inventory of Stressful Events, leads to an increased caloric absorption of 435 kJ, which equates to an annual weight gain of 11 pounds.

If you experience just 5 stressful years, including: a job you dislike; family problems; moving house; divorce or bereavement this could take you from a normal healthy weight to clinically obese. Over a lifetime you can see how stress easily leads to obesity.

Reducing stress levels is key to reducing cortisol, which will not only help you lose weight but also help the immune system repair the body and fight off infection. Exercising, being in nature, connecting with others, taking time to relax, meditating, getting more sleep and feeling more fulfilled in life with rewarding work and personal hobbies are all ways in which you can naturally reduce the impact of stress on your life and waistline.

Leptin

Leptin is the hormone associated with the feeling of fullness, or satiety, after eating and is also made by adipose tissue. It is associated with obesity and worryingly studies reveal that Leptin functionality is damaged by eating MSG (which under various names is present in almost all processed food including infant and baby foods).

Some foods which are low in nutrients, such as refined flour and sugar, also cause Leptin resistance. As with Type 2 Diabetes, resistance develops which means the body stops listening to the signals to stop eating. If you do not respond to Leptin’s signal to stop eating and eat beyond what your body needs, surplus calories are converted to fat for long-term storage.

Avoiding MSG and improving your gut bacteria are ways in which you can naturally increase Leptin and Leptin sensitivity. Preliminary studies are indicating that MSG induced obesity (in laboratory animals) can be treated with probiotic therapy which restores Leptin and Adiponectin levels to normal. Including probiotics (good bacteria) and prebiotics (food for the good bacteria) in your diet could help restore Leptin functionality and help you lose weight.

Ghrelin

Ghrelin is known as the appetite hormone; it is released every 4 hours and makes us want to eat, working synergistically with Leptin. Studies are also revealing that it also makes fat accumulate, specifically in the abdominal region.

Very low calorie diets cause Ghrelin levels to be increased. The body thinks it is starving and attempts to encourage eating by releasing the hormone. At the same time fat is conserved due to the perceived food emergency. This means when you severely restrict calories the body holds onto stored fat even tighter.

Eating every 4 hours and intermittent fasting will help keep the level of this hormone lower, promoting weight loss. Getting sufficient and good quality sleep has also been shown to reduce Ghrelin levels and eating protein at each meal has a positive effect too.

Estrogen

Hormones often have a variety of effects in different parts of the body and while estrogen is typically known as a female hormone men produce it too but in lower quantities. In women’s bodies estrogen affects the lining of the womb, the brain and fat cells in very different ways. Estrogen levels rise at the beginning of the ovulatory cycle causing the lining of the womb to thicken, preparing to receive a fertilized egg.

Levels of the hormone drop just before menses, often related to mood swings and food cravings when the stimulation by estrogen of serotonin and dopamine levels is reduced. Fat cells are also strongly affected and higher levels of estrogen receptors in the lower abdomen reduce breakdown of fat in this area.

The effect of estrogen on fat cells causes the typical female ‘pear shape’ and makes fat in this area more stable. It is worth noting that exercising this area when estrogen levels are lowest, just before your period, can make this stubborn fat easier to shift.

Estrogen also interacts with the hormones insulin and cortisol. Sensitivity to insulin is increased by the action of the hormone, which means when estrogen is low insulin sensitivity can be reduced making weight gain easier (just before and during your period).

The action of cortisol is also reduced by estrogen which explains the increased levels of stress and anxiety experienced as PMS which many women experience prior to their period.

A condition known as estrogen dominance syndrome,affecting both men and women, has been linked to diseases including male feminization, obesity and cancer. A preliminary study at a University Hospital in Toronto has related the escalation in prostate cancer to increased use of birth control pills which are contaminating drinking water. There are other sources of environmental estrogens which play havoc with hormonal balance and can be reduced to facilitate weight-loss.

Xenoestrogenscome from plastics, cosmetics and some food sources, notably: soy; flax; meat and dairy products. Reducing exposure to these artificial chemicals which mimic estrogen reduces the interference with natural rhythms, and protects against various diseases.

[Yendor]

Good stuff Normagene, There's a reason I don't eat soy based products and avoid soy as much as possible. Know what you are putting in your body and your body will treat you right.

Cook for yourself, its the best thing you can do. Fresh meats and vegetables and fruits. You don't have to have some wacky diet, eat real food, if it comes out of a box or a can read that label. If you don't know what the ingredient is, you probably don't want it in your body. That includes artificial sweeteners (stevia says it is all natural, but the stevia leaf is not approved by the FDA, I wonder why that is?)

[RubyCamaro]

But I thought flax seeds were good for you?????

[hoinjgv]

Well Ruby, you are not the only one in this boat. This is just how the business world works for so many people. Fewer staff and more projects/work is becoming the norm.

[Normagene]

Originally Posted by RubyCamaro

But I thought flax seeds were good for you?????

Very good for you actually! Consuming RAW flaxseeds is where problems could arise. It has to be properly stored, and it does contain a trace amount of cyanide.

I wouldn't worry about it. I like Carlson Fish Oil, the one with lemon, a couple tablespoonfuls daily!

[richard200593]

So this last week I've really tried busting my ass to get under the 220 mark... Was at 224 last Sunday... Stayed under 2000 calories all week except one day hit 2100. My bodymedia says I averaged between 4,000-6500 calories a day (I know that sounds extremely high but my job is very very physical and I've been doing 12 hour days the last week. Got on scale today.... 226.8.... I'm beyond livid. The only thing I can think is the intense work days I was building muscle but to say I'm happy right now would be a huge lie

[Normagene]

Originally Posted by richard200593

So this last week I've really tried busting my ass to get under the 220 mark... Was at 224 last Sunday... Stayed under 2000 calories all week except one day hit 2100. My bodymedia says I averaged between 4,000-6500 calories a day (I know that sounds extremely high but my job is very very physical and I've been doing 12 hour days the last week. Got on scale today.... 226.8.... I'm beyond livid. The only thing I can think is the intense work days I was building muscle but to say I'm happy right now would be a huge lie

Wouldn't worry about it, really, no need to get up set. Muscle is much heavier than fat, it also burns way more calories. Maybe you drank a lot more water?

The key factor for getting on the scale is "same time of day" every time. The earlier the better, if you weigh yourself first thing in the morning you will be at your lightest weight of the day. Verses getting on mid afternoon or later, you can easily be five or more pounds heavier.

You're doing Great, don't let a little hiccup like this bother you!

[richard200593]

Yea I always weigh myself first thing Sunday morning before any liquids or food to be accurate. Drank more water is a big possibility I guess what has me down is I went 5 months losing weight every week last two weeks I've gained back 7 pounds in the scale even thou I know the last two weeks were my normal diet just way more calories burned. I'm going to give my body one more week to recover if I gain again I need to reevaluate

[Normagene]

Health News
Why You Should Overeat Fermented Foods

Here's an idea – a seemingly unpalatable idea – let’s all eat fermented food, on purpose! The very thought defies common nutrition logic that the healthiest foods are usually the freshest. With health and nutrition experts constantly extolling the value of fresh unadulterated food to high heaven, why on earth should we even begin to consider trying out food that is associated with terms such as chemical reaction, micro-organisms and bacteria?

The practice of eating fermented food, however, has been widely observed by wisdom-bearing ancients such as the Romans who ate slow-fermented bread and the Inuit who favored fermented whale, for thousands of years. Modern man often partakes of fermented foods as well, perhaps even without his knowledge.

Leavened bread, wines, yogurt, beer, cider, ketchup, and some cheeses are all fermented.

Just what exactly lies beneath the science of fermentation?

Basically, fermentation is a natural food preservation technique and chemical process which allows bacteria and micro-organisms that are inherently found in certain foods to break down the sugars and starches also contained within the food.

It may simply entail keeping vegetables that are immersed in salt water in airtight jars or introducing starter cultures of bacteria to food. Whatever method is utilized, the end result is an easily-digestible product that is teeming with organisms and enzymes that yield untold benefits to the consumer.

The Real Reasons Why You Should Eat More Fermented Food

While the idea of eating fermented food churns our stomach, the reality is that it is actually very helpful not only to our stomach but to our entire digestive system. Since, as mentioned, fermentation itself comprises the partial digestion and breaking down of food into simpler components even before it is consumed, such a process inevitably results in more efficient digestion. As an example, lactose-intolerant individuals are more likely to eat kefir or yogurt without incident, precisely because the lactose is already broken down in the process of fermenting milk into kefir or yogurt.

It is the action of enzymes and probiotics present in fermented foods that is responsible for supplying our intestines and gut with Lactobacilli and for further contributing to healthy digestion. Replenishing our supply of enzymes is particularly important because as we grow older, our body’s ability to produce enzymes deteriorates, contributing to problems such as viral infections, cardiovascular concerns, diabetes, obesity and depression, to name a few.

Fermented foods happen to be replete with healthy and useful enzymes that augment our body’s supply to enable it to digest and absorb nutrients more efficiently and to make the most of nutrients found in food. Enzymes and probiotics similarly assist in detoxifying the body and in reducing stomach disorders. Moreover, probiotic-rich fermented foods allow us to counteract the ills of consuming an overdose of sugar and refined carbohydrates which our regular diet usually consists of.

Fortifying Our Immune System

It is important to note, in addition, that the digestive system is a major element of our body’s immune system. Therefore, what is beneficial for the digestive system inevitably promotes corresponding improvements on our body’s ability to ward off illness. Research has shown that, with regular consumption of fermented foods, stronger resistance to different illnesses such as the flu and cold, as well as infections, is observed.

Enhancing Mental and Psychological Health

Studies further offer confirmation that probiotics present in fermented foods help minimize stress. With regular consumption of fermented foods, such as sauerkraut (fermented cabbage), benefits for brain health are noted, while depression and anxiety are alleviated. Another type of fermented cabbage, the Korean kimchi, on the other hand, wields wonders on the body by raising energy levels, promoting more effective assimilation of nutrients and enhancing skin appearance. When our body is healthy and is working optimally, our general disposition consequently and significantly improves, and we enjoy the benefits of feeling and looking great as well.

Facilitating Weight Loss

Fermented foods have also been reported to contribute to weight loss. By making us feel fuller, our appetite is quenched and our food cravings are controlled. Sourdough bread, rather than regular bread made with commercial yeast, illustrates this action perfectly. In addition to the health benefits of eating fermented food that have already been mentioned, taking the fermented food route also permits us to maintain the body’s pH levels at a balance.

The Ills of Sterilization

Another cause for concern is the public’s current fixation and over emphasis on sterilization of food which unfortunately results in the destruction and subsequent absence of probiotics from our diet. Research has shown that some of our health practices, such as the taking of antibiotics, chlorinating our water and sterilizing our food, actually result in the destruction of good bacteria as well as the bad. Thus, it becomes imperative for us to take steps to make sure that we have the essential quantity of probiotics and good bacteria.

Fermented Foods You Should Eat

Coconut yogurt is one such way of incorporating probiotics and enzymes into our nutritional regime, that is both mouth-watering and dairy-free.

Kefir, on the other hand, is a yogurt like drink that can be made from any type of milk, cow, goat or sheep, coconut, rice or soy. The difference between the two lies in what’s used for fermentation. To make yogurt, you simply use bacteria, while kefir calls for both bacteria and yeast. Kefir actually helps to colonize your intestinal tracts, which yogurt does not.

Next, kombucha or fermented black tea, is another food that boasts a multitude of strength-giving microorganisms, as does miso, a salty and nutty concoction of fermented grains and soybeans.

Miso contains microorganisms in tens of millions as well as a hefty dose of potassium, both of which improve body strength and stamina. Miso soup is an easy favorite of many consumers as it is genuinely delicious with onions, mushrooms and bok choy.

On the other hand, no other food can hold a candle to tempeh or fermented soybeans, when it comes to meeting the body’s protein and amino acid requirements.

Fermented foods pack a fine wallop indeed! For many individuals, fermented food equals more flavor. A common favorite is the pickle which offers a familiar and easily-loved tart taste. There is also good reason why we cannot seem to enjoy some foods without that crucial smidgen of ketchup.

As if all these gains were not enough, fermented foods have one more undeniable plus factor. They are more convenient and practical to have around. They last much longer than fresh food, from 6 – 8 months when refrigerated, thus reducing food spoilage and allowing us to keep food wastage at a minimum. Hence, they are also more cost-effective.

Fermented foods should be eaten on a regular basis for us to reap and maximize their benefits. While we may initially assume that this is a difficult feat to achieve, incorporating fermented foods into our diet is much easier than it sounds. Most fermented foods go very well with salads. You may also simply add dollops of ketchup, salsa, mayonnaise or sour cream, or include pickles, kimchi or sauerkraut as sidings to your favorite dishes. You may satisfy your cravings, on the other hand, with kefir ice cream then cap off your meal with some mead, kombucha tea or a kefir smoothie.

Doing It Right

A bit of caution, though, should be observed when buying commercially-made fermented foods as these may contain too much salt, added sugar and chemical preservatives. The store-bought variants are also more likely to have undergone pasteurization and be over processed. Consequently, these would have been subjected to extremely high temperatures that completely destroy the benefits of fermented foods. Raw fermented foods, such as cultured cabbage, cucumbers, carrots, radishes and beets, that are stored at room temperature for several days are usually preferred.

When it comes to fermented foods, the adage of “A little goes a long way,” is quite fitting and undeniably true. It is mind-blowing to realize that a very modest daily serving, even a few mouthfuls of miso soup or one spoonful of cottage cheese, is all you need to attain significant health benefits. If you are a novice at incorporating fermented foods into your diet, starting slowly and giving your body time to adjust is highly recommended.

Staying healthy has never been as much fun and quirky as it is with fermented foods. With sufficient sleep, appropriate exercise and a proper diet that includes a wide variety of fermented foods, the pathway to health will be as sure as the tanginess of the pickle and as exciting as the colors of kimchi.

[Normagene]

7 Dangerous Ingredients You Never Want in Your Food

Most consumers would assume that any ingredients added to food are safe and necessary. We trust they have been thoroughly tested to ensure what we put into our bodies is safe, effective and necessary. But what if these chemicals are only there to serve the interests, and profit, of the food producers?

While we expect businesses to make money, significant scientific evidence has been collected highlighting this economic greed as dangerously impacting our health in devastating ways.

Worse still the food regulatory agencies, which we trusted with our protection, seem to be ignoring the mounting data. We examine potentially harmful chemicals routinely added to food to enhance the taste and color and increase shelf life to reduce the cost of food production and increase the profits of the manufacturers.

We all enjoy eating food which tastes good, the Romans even used fermented fish sauce to improve the flavor of their dishes and we use herbs and spices to add interest and variation. The use of both natural and artificial additives makes food more appealing to all our senses, enhancing the look, taste and smell of the food we consume.

However, the list of artificial chemicals declared on food labeling can be almost unfathomable and quite unpronounceable. Most worryingly an alarming number of scientific studies are linking the use of these additives to various pathological diseases such as cancers, Alzheimer’s disease and the diabesity and obesity epidemics.

How do we taste and add flavor?

Our tongue only detects 7 basic tastes (sweet, sour, salty, bitter, savory, piquant and metallic) while the rest of our flavor experience is derived from smell. Artificial flavorings and flavor enhancers mimic naturally occurring tastes and smells, blended together to create distinct flavors for specific brands. These chemical blends are highly valued secrets within the food industry.

The flavor you sense in sweets and sodas is stimulated by chemicals such as iIsoamyl acetate (banana), methyl anthranilate (grape)and ethyl decadienoate (pear). These chemicals are alien to our body and cannot always be broken down or excreted, leading to toxic build up in our tissues.

The European Food Safety Authority’s (EFSA’s) panel on flavorings has expressed “safety concerns” for flavorings used as an alternative to smoking added to cheese, fish, soups and spices, to give a smoky flavor. Even the process of adding artificial flavors can be dangerous: workers in microwave popcorn factories suffer from high incidence of severe lung disease from inhaling the flavorings which irritate the lungs.

Salt, sugar and fats are also added to increase the flavor of food; we have animalistic tendencies to seek out these substances to help us survive during times of starvation. These drives, useful in the past but less helpful for us now, can be hijacked by food producers who know our brain responds positively to high salt/fat/sugar combinations, regardless of the damage to our bodies. Salt has been linked to blood pressure and cardiac problems, high fat diets negatively affect our circulation and sugar plays a significant role in the development of diabetes and obesity.

Another method for adulterating taste is the use of flavor enhancers. These are tasteless chemicals added to increase the perceived taste of food; they rely on stimulating parts of the brain which respond to taste and flavor.

The most common flavor enhancer is Monosodium Glutamate (MSG) derived from glutamic acid, naturally used by the body to make proteins and transmit messages in the brain. Glutamic acid occurs naturally in some foods, specifically fermented foods like soy sauce and is linked to the umami or savory taste detected by our tongues. Other flavor enhancers utilize the same process, proteins are hydrolyzed (broken down into their smaller ‘building blocks’ amino acids) and form ‘free glutamate’, which acts just like MSG.

Monosodium Glutamate

Since its discovery in 1910 MSG has been synthesized by various chemical and industrial fermentation methods and is added to our food to enhance the flavor, and trick our senses into perceiving more protein than is present, making food cheaper to produce.MSG is often labelled with deceptively innocent names such as yeast extract, soy protein, whey protein isolate, textured protein, hydrolyzed vegetable protein and many more names including E621.

MSG also dramatically enhances the taste of food by exciting the brain and producing a drug like reaction involving dopamine. The excitation of the brain makes foods seem irresistible, causing overeating and binging. PringlesTM coined the slogan “once you pop, you can’t stop” and they meant it literally. Excess MSG in the blood is converted to a neurotransmitter called GABA which also has a Valium like sedative effect.

Shortly after MSG was introduced to our food supply nearly 50 years ago it was classified by the US Food and Drug Administration (FDA) as “generally recognized as safe” (GRAS)and despite new data this classification remains.

Due to its popularity in Asian cooking MSG’s dangerous side effects first reached public awareness in a condition commonly referred to as “Chinese Restaurant Syndrome”, more formally referred to as “MSG symptom complex”.

The complex results in symptoms after consuming MSG, including: headache; numbness; heart palpitations; chest pain and weakness. While government sources estimate 1% of the population may be effected by this ‘overreaction’ the actual incidence is thought to be as high as 30%, demonstrated by a studies linking MSG to severe migraines.

Almost all fast-food contains MSG resulting in people wanting it again and again, preferring it over home cooking which tastes ‘boring’ in comparison. The addictive quality of MSG, and the high-calorie nature of the foods it is added to, makes it a likely suspect for the obesity and diabetes epidemics- referred to as ‘diabesity’ due to the high correlation between the disease states.

Laboratory researchers use MSG as method to fatten lab rats for other studies and a study in The Journal of Autoimmunity found that injecting MSG into mice causes liver inflammation, obesity and type 2 diabetes.

Another link to obesity is from the damage MSG does to a region of the brain which controls appetite. When the body has consumed enough food a hormone called Leptin is released, creating a feeling of fullness or satisfaction, known as satiety. Damage to the part of the brain which secretes Leptin, and regulates appetite, exacerbates the weight-gain associated with MSG. When MSG is fed to children, in infant food and formula, the damage it causes can be permanent, creating a generation of adults who have the lost the ability to know when to stop eating.

The Arizona Center for Advanced Medicine declared that MSG “promotes cancer cell growth and is neurotoxic” and research links it to heart problems, ADHD, autismand damage to the retina. In 1957 a team of researchers found MSGactually destroyed cells in the retina (back of the eye).

The effect was so remarkable it was adopted as a method for purposefully destroying cells to study brain pathways. Scientists found that some parts of the brain were also damaged as MSG over stimulates nerve cells and they “excite themselves to death”, this process has resulted in MSG being labelled an excitotoxin.In the pancreas MSG’s excitotoxicity makes it release too much insulin causing the resistance to weight-loss seen in obesity. The excitotoxic effect on the brain has been linked to learning difficulties, behavioral and attention problems and Alzheimer’s (dramatic evidence is presented in Dr. Russell Blaylock’s book “Excitotoxins: The Taste That Kills”).

MSG could be the worst additive in the food industry and it is found in all fast-food and almost all processed food to enhance the flavor by making cheap ingredients taste better and get you hooked on the taste. Some manufacturers even use it to hide meat products which are going off, linking MSG to food poisoning as it disrupts our ability to taste rotten meat.

While the FDA still claims that MSG is ‘safe’ it has at least accepted that injections of glutamate have caused brain damage in animals during scientific studies. It also acknowledges there is a correlation between certain neurological diseases and the function of glutamate receptors and specifically recognizing that since the body uses glutamate as one of its major signaling molecules, in the brain and other parts of the body, further testing into this apparent correlation may be justified.

The FDA would seem at least to be hinting at the gravity of the situation, but not directly making a link between the additive and the disease states which seem to be related, and increasing in ‘popularity’.

As a natural alternative to chemical additives the flavor of food can be enhanced with herbs and spices or cooking methods such as strewing, braising and fermenting. Our love of the savory umami taste could be simply satisfied with foods, such as: aged cheeses; seaweeds; asparagus; anchovies; and walnuts.

Since MSG is proving to be a highly toxic and dangerous substance it should be avoided completely. However, this isn’t always possible, mainly due to the deceptive labeling. To protect against the harmful effects people can take magnesium to stop overloading receptors and vitamin B to reduce MSG sensitivity. The Journal of Phytomedicinealso reported that the naturally occurring phytoestrogenic isoflavones found in red clover can protect the brain from MSG toxicity.

Sweetening with aspartame

Another chemical additive which causes excitotoxicity is aspartame, linked to depressive, emotional and psychotic disorders because it disrupts serotonin production. This sweetener was designed as an alternative to sugar, giving us the sweet taste without the calories but evidence suggests our metabolism is confused by this signal and eating artificial sweeteners could in fact cause weight gain.

Due to the dangers of excitotoxicity, and fact that sweeteners do not actually prevent the weight-gain they were designed to prevent, natural sugars such as honey, raw maple syrup and stevia are much safer.

Paraben Preservatives

In addition to additives to enhance food flavors, chemicals are added to preserve food, to increase the shelf life and reduce profit loss from spoilage while supposedly protecting us from dangerous pathogens. Parabens are a class of chemicals used as preservatives in food, cosmetics and pharmaceuticals. They slow the growth of molds, yeasts, bacteria and other microorganisms.

They are synthesized from hydroxybenzoic acid and alcohol creating four main types, depending on the type of alcohol used. They are a low-cost preservative, widely used for the last 50 years, added to fruit juices, jellies, jams, mayonnaise, frozen products, sauces and specifically syrups and baked goods (natural parabens also can be found in blueberries).

Due to their low-toxicity and relative stability they are also categorized as “generally recognized as safe” for use in both cosmetics and foods. However new data suggests that accumulation of these chemicals is linked to breast cancers.

Studies published in The Journal of Applied Toxicology found 99% of breast tumors analyzed contain parabens while a second study found 60% of breast tumors were in the top firth of the breast, nearest the underarm. These findings combined with the high correlation between deodorant use and breast cancer development,directly links these supposedly non-toxic chemicals to cancer formation.

The ability of parabens to disrupt estrogen production also widens its role in breast cancer development and links them to earlier onset of puberty in girls, compared to previous generations.

A study published in the Journal of Environmental Science and Technology tested the levels of parabens in food from stores and markets in Albany, New York. They found an astounding 90% of the food samples contained “measurable” quantities of parabens.

They found the highest levels in pancake syrup, turkey breasts, yogurt, apple pie and red wine. Using the data they estimated average daily intakes and found that infants would have a higher intake than adults at almost twice the levels regarded as safe. The findings of the study were a surprise to many experts “This is the first study to report the occurrence of parabens in U.S. foods, and preserved foods are an important source of paraben exposure”

Nitrite Preservatives

Sodium Nitrite (E250) is another chemical added to preserve food, specifically meat. The American Meat Institute claims that it “serves a vital public health function: it blocks the growth of botulism-causing bacteria” and “gives cured meats their characteristic color and flavor”.

Data suggests, however, that in some individuals nitrates can become nitrosamines which are known to cause cancerous cell growth. Studies undertaken by the University of Hawaii (on 200,000 people over seven years) found a 67% increased risk of pancreatic cancer in individuals who consumed processed meats known to contain Sodium Nitrite.

Food Dyes

The use of dyes, to alter the color of food is yet another way the food industry tries to trick the senses into finding processed foods more appealing. The infamous tartrazine (E101) was banned in Europe for causing hyperactivity, migraines and cancer (it is still allowed in some countries including the US).

From the original list of 80 colorants used by the food industry only a few remain,as they are slowly eliminated based on safety concerns, and there is evidence to suggest those remaining are linked to a variety of conditions including ADHD. The dyes are found in brightly colored foods such as drinks and sweets but also in toothpaste and cough syrups. While the EU requires them to be specifically labelled the US FDA is not so strict, or apparently concerned by their effects.

Trans-Fats

Partially hydrogenated vegetables oils, also called trans-fats, are frequently added to pastries and baked goods as a cheap alternative to butter. After significant health concerns they have been reclassified by the FDA as NOT “generally recognized as safe”.

These fats have been linked to heart-disease, depression, Alzheimer’s, obesity, cancer and elevated cholesterol. This change in status is only preliminary and will lead to an industry wide ban, in the US at least. In the meantime you will continue to find these deadly fats in your food.

The real cost of your food

Making food cheaper while maintaining aesthetics is a million dollar industry which even uses sophisticated ‘tasting robots’ (able to sample 40,000 flavors a day mimicking the human senses) and kidney cells from aborted fetuses to help synthesize new flavors.

Sadly food standards agencies are proving to be slow to respond, or even acknowledge, the hazards food additives pose to our health and mental well being. It is therefore vital consumers learn more about what they are putting into their bodies to make an informed choice. Since chemical additives are only found in processed and packaged foods, a simple approach to avoid these toxins is to eat only natural unprocessed foods, full of their own unique flavors and inherent goodness.

[Normagene]

7 Best Foods to Eat for Breakfast

Breakfast cereal manufacturers would like you to believe sugar-laden chocolate-coated cereals are the best way for you, or your kids, to start the day. Meanwhile fast-food chains are actively trying to increase their share in the breakfast market with cleverly promoted but unhealthy breakfast options.

Skipping breakfast or making poor food choices cause crashes in energy, reduced mental performance, low mood and slow down metabolism leading to weight gain. Choosing the wrong foods for breakfast can drastically impact how you feel mentally, physically and even emotionally for the rest of the day.

When you wake in the morning your blood sugar levels are low and this leads to a lethargic feeling, mental confusion and irritability. We reach for quick fixes such as caffeine to feel more alert and sugary foods to sweeten our mood. Many people skip breakfast altogether, because they are running late or think it will help them lose weight. A reduced appetite first thing in the morning also causes many people to incorrectly believe their body doesn’t need any food. However, studies have shown that missing this key meal actually leads to increased eating during the day, poorer food choices later on and increased likelihood of weight gain and obesity.

What makes a good breakfast?

Breakfast has to fill many roles, including: meeting our nutritional needs; providing energy; tasting good and ideally quick to prepare! Food high in refined carbohydrates, like processed cereals or pancakes, will give an immediate hit of energy but this quickly fades as blood sugar levels drop. This is due to the insulin released to cope with the sugar influx (which will also make you hungrier later in the day and promote fat storage). Caffeine has a similar effect with an energy rush, followed by a drop as it also affects blood sugar. Low blood sugar levels impede your concentration and mood dramatically and lead to impulsive food choices, made worse by the limited healthy options found in offices and coffee shops.

A good breakfast should include a balance of foods which provide energy, nutrients, protein, fiber and fat to get you going for the day. Below are some ideal breakfast choices which can be combined to make tasty meals which keep you feeling full and focused for the day ahead.

1) Green Smoothies

One of the quickest and easiest breakfasts to make, just chuck a few ingredients in a blender, and they are extremely nutritious. Smoothies are mixtures of different fruits and vegetables blended with a liquid to produce a thick drink. There are endless possible combinations, and a simple and tasty way to incorporate more raw fruit and vegetables into your diet. Making a smoothie is different to juicing;the smoothie retains the fibrous parts of the plants, which means you are kept fuller for longer.

The choice of ingredients depends on personal preference but a mixture of: green leaves(for essential nutrients); ripe fruit (for texture, taste, energy and nutrients); and a liquid (for consistency) is ideal. Extra goodies such as seeds, super-foods and oats can also be added to add variation and increase nutritional content. Another alternative is to make the texture thicker, by adding less liquid, and serve in a bowl, topped with yoghurt, berries, seeds and more. Packed full of nutrition, easy to prepare and with endless variations possible, green smoothies are an excellent way to start the day.

2) Steel Cut Oats

Breakfast cereals are a traditional way to begin the day in many countries and they can be a healthy way to consume carbohydrates, fiber, and nutrients. However, there is a vast difference between traditional wholesome wholegrain cereals, and modern sugar crammed boxes of fortified-flakes which come with a free toy!

Oats are an old-world cereal crop and the oat itself is actually a seed. After harvesting the outer husk is removed and the oat is cut into small pieces. Cutting the oat means it will cook quicker without increasing sugar content – unlike rolled oats which have a higher glycemic index (GI) due to sugars released in the steam-rolling process. Steel cut oats, also known as Irish oats, are the key ingredient in traditional porridge and oatcakes.

Oats contain a form of soluble fiber which slows down the absorption of carbohydrates (keeping blood sugar levels steady) and reduces cholesterol. They also contain significant amounts of magnesium which has been shown to protect against cardiovascular disease and diabetes.Porridge is made by simply cooking up oats with water or milk (to create a thicker texture). Adding nuts, fruit, yoghurt and a natural sweetener such as honey can elevate this popular dish which warms up winter mornings.

3) Sprouted Grain Bread

This is bread made from grains which have been allowed to germinate, or sprout. Combinations of wheat and other grains (millet, oat, barley etc.) are kept in a warm wet environment until they have started to grow. Once sprouted they are dried, ground into flour and made into bread.

There are numerous health benefits associated with sprouting, using a living grain to make your bread. Sprouted bread contains: less gluten; more protein; a lot less fat; less carbohydrate than either brown or white bread. The reduced carbohydrate content makes the bread lower GI than normal breads and the sprouting process starts to breakdown the grain releasing key nutrients and making it easier to digest. A reduction in phytic acid, normally found in bread, also increases the amount of vitamins you are able to absorb. Warmed or toasted this bread can add high quality nutrients, taste and texture to your breakfast.

4) Greek yoghurt

Yoghurt is full of protein and healthy bacteria making it an ideal breakfast choice. Greek yoghurt is strained, or sieved, to remove liquid which gives it a thicker creamier texture and removes almost half the sugar. The high protein content helps you feel full for longer and the creamy taste of indulgence satisfies emotional needs for luxurious food. Since the straining process also removes lactose, people with mild intolerance often find Greek yoghurt unproblematic. Mixed with fruit and topping with nuts provides a balanced and tasty way to start the day with only minimal preparation required.

5) Quinoa porridge

The Inca considered this quinoa seed sacred, and due to its alkaline nature it has been quickly increasing in popularity with health conscious consumers. It is gluten free and high in protein including many essential amino acids – the high protein content means it will keep you feeling full for several hours and the low GI means you won’t get an energy crash after eating it. It contains riboflavin which support brain function and saponins which lower cholesterol and protect against various cancers.

Simply boil the quinoa in some water then add a few ingredients for taste. Fresh fruit, sweet spices, nut or coconut milks all add extra goodness and flavor to this versatile food.

6) Fruits

A classic breakfast food, fruit is easy to digest, provides quick energy and loads of key nutrients and anti-oxidants. Known to protect us from cancers and other diseases fruit is naturally sweet, tasty and full of goodness. Drinking fruit juice is NOT the same as eating fruit. Without the plant fibers the GI of fruit juice is quite high, and can lead to an energy dip a short time after drinking it.

Combining fresh fruit with a protein and fat (for example a fruit salad with yoghurt and seeds) will keep you feeling satisfied and energized for longer. Fruit is also a very convenient snack food and can be eaten on the run. Keeping a selection of fruit with you, or at your workplace, can also prevent emergency eating if your energy levels drop.

7) Nut and rice milks

Alternatives to cow’s milk are becoming more popular due to increases in lactose intolerance, concerns about antibiotics and hormones fed to cows and the negative effects of pasteurization and homogenization. Nut and rice milks are also highly nutritious and some, like hazelnut, are naturally sweet.

Nuts and seeds are naturally high in Omega-3 fats, which are good for your mood and brain function. When made into milks, by first soaking then grinding and adding liquid, they keep these beneficial fats. Almond milk, for example, has less calories than cow’s milk, has no saturated fat and contains high amounts of vitamin B12 and minerals such as zinc. When choosing nut milks, be aware of additives such as sweeteners and thickeners, it can be cheaper and healthier to make your own at home.

Planning your breakfast

Planning is crucial for a successful breakfast, without planning the low blood sugar we experience first thing in the morning leads to bad decisions which satisfying emotional cravings rather than fueling our body. Personal investigation is needed to determine which foods make you, and your body feel happy and energized. Choosing foods which provide energy, nutrients and you genuinely enjoy eating makes healthier choices much easier to stick to. Why not take some time to figure out how best to start your day.

[ChocoTaco369]

I've read through some of this thread. I have to say, the reason why weight loss is so incredibly hard for so many folks is because most don't understand the basics. It doesn't help that horrific organizations like the American Heart Association promote the least heart-healthy and pro-weight gain diets possible. Physicians are taught nothing of nutrition, but they play nutritionists in real life. The reality is that weight management is incredibly easy once you understand the basics. As a person that used to be quite chunky, it is very difficult for me to gain weight since I've completely overhauled my diet. A few key concepts:

1.) The road to success depends most on consistency. You can't diet. You have to completely change your lifestyle. Crash diet followed by crash diet will lead to failure after failure. You have to make changes you can maintain for the rest of your life. You have to embrace exercise that you want to do, and you have to eat foods you enjoy.

2.) You are an animal. Not a plant. Your body fat needs to resemble ANIMAL FAT, not PLANT FAT. Many of the problems we have today is we eat fats from plants, not animals. Plant fats tend to be high in a fat called linoleic acid, an omega 6 polyunsaturated fat. Polyunsaturated fats are NOT good for human beings, especially when they come from processed sources. Canola oil, soybean oil, sunflower oil, safflower oil, cottonseed oil, grapeseed oil, corn oil, vegetable-based margarines...they are incredibly poisonous to humans. The only vegetable sources of fat I'd consume is virgin coconut oil, extra virgin olive oil from California (most imported olive oil is black market and cut with cheap seed oil), red palm oil and maybe avocado oil. The best cooking fats for your health are butter, coconut oil and animal-based non-hydrogenated fats like pig lard, beef suit, duck fat, etc. The more saturated the fat the better because saturated fat won't go bad.

Paints and stains used to be made out of these unsaturated plant fats because simple exposure to heat and light turns them to a glass-like finish. These fats are great for seasoning cast iron because they oxidize to rapidly. It doesn't help that they are refined at hundreds of degrees. They have to be bleached and deodorized when they're done because they're so rancid after processing. I still can't believe how doctors can recommend canola oil. It is so incredibly poisonous. It's mindblowing.

3.) Ditch grains. Grains are highly allergenic, do not keep you full, are often poisoned with toxic metal shavings ("enriched" flour is no good) and contain little nutrition. Get your carbs from fruit, potatoes, plantains...the only grains I think are fit for human consumption are white rice and local sweet corn. White rice removes the nasty bran found in brown rice, which blocks nutrient absorption. Don't eat any "bran" or "germ" of any kind.

You need to eat real food. The foundation of your diet should be animal-based. Meat, eggs, full-fat dairy, and a lot of real produce. I see stuff like protein powders and Quest bars being recommended. They are universally horrendous processed junk food. The only bars I'd recommend are Larabar's because they're just dried fruit and nuts, but they're very fattening because of how high in calories they are per serving. Learn to cook, and learn to make real food. And don't just go after lean muscle meat. You need animal fat.

[Normagene]

What’s Really in Your Meat?

Never before has the world seen such a revolution in consumer demand for healthy, natural foods. Not only is meat production a leading cause of global warming and water usage, the processes by which meat is raised is causing great concern. The use of synthetic hormones and antibiotics in meat and dairy production has caused an uprising among consumers, along with feeding unnatural diets and questionable farming practices.

With concern over health effects of added hormones and antibiotics to the food supply, numerous countries around the world have implemented strict bans on hormone and antibiotic use; many countries ban the import of American meat due to the continued use of these products in the U.S.

Hormones, Antibiotics and Chemicals
The US Food and Drug Administration has been approving a large number of steroid hormones for use in food animals since the 1950s, while recombinant bovine growth hormone (rBGH) and recombinant bovine somatotropin (rBST) is given to dairy cows to increase milk production.

The hormone rBGH has been approved for use in dairy cows by the FDA since 1933; rBST, another form, was created and approved by Monsanto and approved for use in November, 1993. Hormones are not approved for use in poultry.

All mammals produce natural hormones, including estrogen, progesterone and testosterone. Hormones used in meat include these naturally occurring hormones and their synthetic versions. These hormone rBGH increases milk production in dairy cattle up to 15 percent and other synthetic hormones increase the growth rate in food animals and how efficiently the animal can turn the food it eats into meat.

Numerous countries around the world have banned the use of rBGH and rBST, including the entire European Union and Canada. The US has yet to ban such hormones as the FDA works with Monsanto to ensure the practice continues and argues that the product is safe.

According to the American Cancer Society, “The available evidence shows that the use of rBGH can cause adverse health effects in cows. The evidence for potential harm to humans is inconclusive.” However, the Physician’s Committee for Responsible Medicine states “Once introduced into the human body, these hormones may affect normal hormonal function.”

The use of sub-therapeutic antibiotics in meat has been an industry standard for decades since farmers discovered that small, seemingly insignificant doses of antibiotics made animals “gain as much as 3 percent more weight” than they naturally would, according to PBS’ investigatory program “Frontline.”

Although not fully disclosed or known, Stuart B. Levy, M.D., a studied expert on the use of antibiotics in the meat industry, estimates up to 17 million pounds of antibiotics are administered to food animals in the US every year.

Antibiotics have caused concern primarily due to the scare of antibiotic-resistant bacteria in humans. One of the antibiotics commonly used in meat/poultry production is Baytril, a sister drug to Cipro, an antibiotic given to humans to prevent or treat anthrax, salmonellosis and campylobacteriosis. Both Cipro and Baytril belong to fluoroquinolone, a highly effective and powerful class of antibiotics.

The New England Journal of Medicine published a study on February 6, 2002 linking people with Cipro-resistant bacteria acquired these harmful bacteria from eating pork meat contaminated with salmonella. Another study by the same journal in 2001 showed that 20 percent of supermarket ground meat was salmonella-contaminated and that 84 percent of the salmonella was resistant to some form of antibiotic.

The controversy then stems from this, with many arguing that sub-therapeutic use of antibiotics in feed animals is increasing drug resistance in humans. However, others argue that the increased use of prescription antibiotics for even minor illnesses plays an equal – if not greater – role in humans contracting drug-resistant bacteria.

Furthermore, higher levels of inorganic arsenic were found in chicken meat from chickens treated with the drug 3-Nitro (Roxarsone) when evaluated by the FDA.

Unnatural Diets
A trip to the supermarket now lends a greater choice in types of meat available, including a “Grass-fed” label. Grass-fed, by simplest definition, means the cattle graze on pasture and aren’t fattened up at a feedlot prior to slaughter.

Large farm operations often rely on unnatural diets to fatten animals with less cost and in less time. The use of corn, soy and other grains is commonly used as opposed to pasture feeding. While many food animals will gladly eat grains and even eat them as part of a natural, well-rounded diet, a diet comprising completely of grains is unnatural. In some cases, these unnatural diets also include protein from mammal sources are unidentified by-products and waste.

Proponents of grass-fed meats tout the benefits. California State University College of Agriculture extensively studied the benefits of grass-fed beef and 30 years of science behind it, concluding that grass-fed beef has higher antioxidant content and fatty acid composition.

Organic Vs Natural Vs Conventional
In general, organic meat is always better to purchase than those with a “natural” label or no label at all. Organic meat has stricter guidelines and requirements, ensuring no unnecessary antibiotics or synthetic hormones go into the production of the meat; these animals also have natural diets.

Certified organic chickens are not treated with this drug. Chicken meat should never be an unnatural, bright pink color and the fat should be white or a deep, yellowish color, never gray; avoid buying chicken that has these characteristics at all costs.

Several products in the US now have labels stating “Natural” or “Organic.” Natural meat in the US has only three very loose restrictions: The product is minimally processed; the product does not contain artificial ingredients; and the product does not contain preservatives.

To make matters more complicated, the word “natural” is overseen by numerous agencies.

Now that you know what is in your meat, would you still eat conventional meat?

Unless you choose to be a vegan, sometimes it is inevitable that there is only non-organic meat available when you eat out.

[Normagene]

In 1925, it took 16 weeks to raise a chicken to 2.5 pounds.

Today, chickens weigh double that in just 6 weeks.

That's because of the abnormal usage of antibiotics, rearing practices and selective breeding of chicken that allow farmers to bring these chickens to your table 3 times faster...

The result?

The rapid and unnatural growth rate of these chickens strains their hearts, lungs and bones.

In turn, most of them spend much of their lives lying in their own waste with open sores and infections.

On top of that, these conventional chickens tend to bioaccumulate toxins to a higher degree than vegetables, and the drugs and pesticides they are exposed to during their lives can enter their tissues, especially their fat.

If you are consuming these foods regularly, you may be ingesting high amounts of toxins into your body.

Besides chicken, other meats pose different problems and health issues too.