beta-amyloid plaque aggregation, associ- ated with the development of Alzheimer's disease, and may cause long-term neuro- logical toxicity.
GMOs (Genetically Modifi ed
Organisms): Corn, soy, sugar beets, and canola, the main genetically-engineered crops in the United States, are widely used in processed foods. U.S. food companies are not currently required to note on labels whether their products contain GMOs, de- spite the existence of the same requirement in over 60 other countries. GMO research is ongoing, and the companies that create GMOs and profi t from their sale continue to argue vociferously for their practical, commercial, and health values. According to the Non-GMO Project (the leading third- party verifi er of non-GMO ingredients), however, “[a] growing body of evidence connects GMOs with health problems, en- vironmental damage, and violation of farm- ers’ and consumers’ rights... In the absence of credible independent long-term feeding studies, the safety of GMOs is unknown.”
MSG (aka glutamic acid, glutamate,
hydrolyzed protein, autolyzed yeast extract): Sometimes hidden on labels as “natural fl avor,” MSG over-stimulates and exhausts neuron receptors. It has been linked with numerous health problems, including headaches, fatigue, depression, rapid heartbeat, and general neurological dysfunction.
Synthetic Pesticides/Herbicides/Fertilizers (especially glyphosate):
Guideline: Certifi ed organic food is
always non-GMO, but non-GMO food is not necessarily organic/certifi ed organic. Food receives the USDA Organic certifi ca- tion only if: (1) plant ingredients are grown without synthetic pesticides and fertilizers, and (2) animal-derived ingredients come
Certifi ed organic food is always non-GMO, but non-GMO food is not necessarily organic/ certifi ed organic.
from animals that are fed only organically grown feed and are not treated with anti- biotics or synthetic hormones. The Envi- ronmental Working Group provides Dirty Dozen and Clean Fifteen lists to guide con- sumer choices according to which foods have the most and least pesticide residues, respectively.
Scientifi c studies have shown: (1) pesticides harm children’s brains; (2) pesticide use is linked to childhood cancers, and prostate/testicular cancers; and (3) organic foods offer signifi cantly higher levels of antioxidants and healthy fats than conventionally grown varieties. However, though it certainly seems indis- putable that one should avoid eating toxic chemicals, scientists maintain that more research is needed that: (1) addresses the long-term impact of organic food con- sumption on various chronic diseases; and (2) compares the impact of organic and conventional diets.
Preservatives: Sodium nitrate/nitrite, often found in deli/smoked meats (bacon, ham, hot dogs, and jerky) greatly increase cancer risk. BHA and BHT are tied to neu- rological, behavioral, and hormonal prob- lems, cancer, and metabolic dysfunction. As far back as 1980, the UN’s Food and Agriculture Organization (FAO) banned the use of these preservatives, and researchers
in 1986 cited them as toxic, harmful to the blood, and potentially very detrimental to the circulatory system.
Healthy Minimally Processed Food Choices
While many popular foods undermine good health, there are plenty of whole- some, minimally processed food options that enhance health span and longevity, including: (1) the rainbow of organic, (ideally locally grown) vegetables and fruits; (2) organic eggs; (3) wild fi sh; (4) organic poultry; (5) organic whey/vegan protein powders; (6) brown/wild rice and quinoa; (7) non-dairy milk and cheese alternatives (some argue that these are overly processed, despite their lacking harmful ingredients); (6) beans; (7) healthy fats, including olive, fl ax, hemp, avocado, and coconut (controversial) oils; and (8) fi ltered, high-pH water, teas, and coffee/ coffee alternatives. A plant-based diet that minimizes meat consumption best supports long-term wellness.
Removing processed foods from your diet and replacing them with whole food options, can be affordable, easy, and even fun. Taking these simple steps can ease the transition to a healthier diet: (1) identify your favorite foods that are processed; (2) make a list of minimally processed foods that you enjoy; (3) search online for replacement ideas (for example, exchange Doritos for organic walnuts, almonds and cranberries as a mid-day snack) and easy, fast recipes that incorporate the healthier foods you like; (4) one day, or even one week at a time, swap one processed food in your diet for one minimally processed option. Before you know it, you’ll be eating mostly whole foods and feeling and look- ing healthier, thinner, and younger!
The statements in this article have not been evaluated by the Food and Drug Adminis- tration, are for educational purposes only, and are not intended to take the place of a physician’s advice. Submitted by J. Erika Dworkin, Board Certifi ed in Holistic Nutri- tion®, Nutrition Consultant and owner of the Manchester Parkade Health Shoppe (860.646.8178), 378 Middle Turnpike West, Manchester, CT, www.cthealthshop. com), nutrition specialists trusted since 1956. Erika is available to speak to groups. This article is evidence-based and refer- ences are available upon request. See ad on page 7.
36 Natural Nutmeg - November/December 2018
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