Unlike whole foods that provide essential nutrients, ultra-processed foods are devoid of nutritional value. They typically contain lots of sugar, salt, and additives that can be very harmful to the body. Statistically, people who eat lots of ultra-processed foods, such as deli meats, sugary cereals, and packaged foods, might not live as long as people who avoid these foods. 

That point was recently highlighted in a new 30-year study that connected ultra-processed meat, poultry, and seafood in ready-to-eat meals to a 13% greater risk of early death. Researchers looked at data collected for more than three decades on nearly 75,000 women and 40,000 men. The data started when participants were at least 40 years old and had no history of heart disease, diabetes, or cancer. Every two years during the course of the study, participants shared information about their health and completed detailed questionnaires about eating habits. 

At the end of the study, a total of 48,193 people passed away. Study authors observed that the participants who consumed the most amount of ultra-processed foods were 4% more likely to die during the study than people who held better diets and consumed fewer amounts of ultra-processed foods. These foods, which include soda, potato chips, sausages, and candy, contain added sugars, excess sodium, and unhealthy fats. These ingredients negatively affect the function of major organs and systems in the body, which may explain why their consumption is associated with shorter lifespan. 

What Are Ultra-Processed Foods?

These foods are the most processed and usually come in packaged form. They are almost entirely made of substances extracted from fats, sugars, proteins, and oils, or synthesized in factories and labs with few ingredients that come from natural sources. Corn, for example, is available to purchase in the produce section of a grocery store. You can also purchase it in canned or frozen form, or even as kernels to make popcorn. Corn chips in the snack aisle, however, are ultra-processed, usually containing trans and saturated fats, hydrogenated oils, and excess sodium.

Some Ultra-Processed Foods Have Higher Risks Than Others

One of the things that researchers discovered during the study was that not all ultra-processed foods harm the body equally regarding longevity. Study authors noted that ultra-processed meat, poultry, and seafood in ready-to-eat products increased early risk of death by 13%. Ultra-processed foods and sodas with added sugars or artificial sweeteners increased early risk of death by 9%. Ice cream and other dairy-based desserts were associated with a 7% higher risk of early death. 

Avoid Processed Meats And Seafood…If You Want To Live Longer

It is difficult to translate the early risk of death into a specific number of months or years. The researchers didn’t indicate this because there is not simple math conversion for mortality risk to lost years of life. If your goal is to live longer, study authors advise you to steer clear of ultra-processed foods, or avoid them as much as possible. Consider the quality of the ultra-processed foods you consume and examine the ingredient lists and nutritional profiles. Reading these labels may inform you about the risks of eating these types of foods. 

It is better to build your meals around whole foods, including fruits, vegetables, nuts, seeds, legumes, and lean protein choices. Eating these healthier foods and avoiding ultra-processed may help the body function more optimally, and potentially reduce your risk of early death. Just remember that the quality of your diet can either support or harm your health.

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The MIND diet is essentially a way of eating to optimize brain health as you age. It combines the Mediterranean diet and DASH diet, creating a dietary plan that focuses on nutrients for the brain. This article details the MIND diet for beginners, highlighting the key components and how you can follow it. 

What Is The MIND Diet?

MIND stands for Mediterranean-DASH Intervention for Neurodegenerative Delay. The risk of dementia and overall brain decline increases with age, but the MIND diet aims to help reduce the risk or prevent cognitive decline. The reason that the MIND diet fuses the Mediterranean and DASH diets is because researchers believe them to be the healthiest diets today. According to research, both diets have demonstrated an ability to lower blood pressure and reduce the risk of several diseases, including diabetes, heart disease, and cancer. 

The reason behind developing the MIND diet was to help improve brain function and reduce dementia risk. While developing this diet, researchers took note of which foods from the Mediterranean and DASH diets had proven to benefit the brain. Fruit intake, for example, helps to improve brain function, with a lot of evidence supporting the consumption of berries. The MIND diet doesn’t just place an emphasis on fruit; rather, it encourages the consumption of vegetables, nuts, heart-healthy oils, whole grains, fish, beans, and a little wine for optimal brain health. 

The 10 Foods That The MIND Diet Encourages

• Green leafy vegetables: Aim for six or more servings of leafy greens like kale, spinach, cooked collards, cabbage, and salads per week. 
• Other vegetables: Try to eat other vegetables with your leafy greens at least once per day. Researchers note that non-starchy vegetables are better because they provide more nutrients and fewer calories. 
• Nuts: Although the creators of the MIND diet don’t specify which nuts to consume, they suggest that you consume five to six servings of nuts per week. Try to vary your intake of nuts, such as cashews, almonds, walnuts, and pecans. 
• Beans: Include beans in your meals at least four times per week, from lentils and black beans to kidney beans and chickpeas.
• Berries: Eat at least two servings of berries per week. You can choose from blueberries, raspberries, blackberries, or strawberries, all of which exhibit antioxidant activity. 
• Olive oil: Try to prioritize olive oil as your primary cooking oil and ditch vegetable, soybean, or canola oils. Olive oil has been proven to improve heart health, and you can click here for more information. 
• Poultry: Although you don’t have to eat poultry, you can eat it twice per week on the MIND diet. If you do eat poultry, avoid the factory farmed poultry options and opt for organic varieties. 
• Whole grains: Choose from oats, quinoa, brown rice, whole wheat pasta, barley, and more at least three times per day! These provide essential nutrients that optimize brain health. 
• Wine: Don’t chug-a-lug a bottle of wine every night! Instead, one small glass of red or white wine daily may have positive cognitive benefits. 
• Fish: Wild caught fish, not farmed fish, is rich in a variety of nutrients, especially omega-3 fatty acids. Aim to consume fish like tuna, salmon, trout, sardines, or mackerel at least once per week. 

Foods To Limit On The MIND Diet

• Cheese: Although you can consume cheese during the MIND diet, health experts don’t encourage the consumption of cheese more than one time per week. 
• Pastries and sweets: This category includes processed snacks, packaged desserts, ice cream, cookies, brownies, cakes, donuts, candy, and more. Try to avoid these at all costs, but once or twice a week will not completely derail your diet. 
• Butter and margarine: Do not consume more than one tablespoon (14 grams) of butter or margarine per day. It is better to use olive oil as your primary cooking oil. 
• Red meat: Do not consume more than three servings of red meat per week. This category includes pork, lamb, and all beef, or products made from these meats. 
• Fried food: Please avoid fried foods while following the MIND diet, especially if the fried food is from restaurants. 

The reason that you should limit your consumption of the above foods is because they contain saturated or trans fats. According to research studies, trans fats increase the risk of Alzheimer’s disease and heart disease. Partially hydrogenated oils contain a lot of trans fats, and they were banned by the FDA in 2020. They still exist in certain fried foods, but in much lower quantities. 

The Takeaway

Following the MIND diet may lead to numerous health benefits, including a reduction in oxidative stress and inflammation. Oxidative stress and inflammation contribute to the onset of many chronic diseases, and inflammation is detrimental to your brain. The MIND diet may also reduce harmful beta-amyloid proteins, which are potentially harmful to the brain. These proteins exist naturally in the body, but they can accumulate and form plaques in the brain, which can disrupt communication between brain cells.

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A recent study found that a very low percentage (just 12%) of Americans are responsible for eating most of the beef consumed in the country on any given day. This discovery may help consumer groups and government agencies develop educational messaging about the impacts of beef consumption. 

The study found that those 12% are most likely men or people between the ages of 50 and 65. These people eat what researchers noted as a disproportionate amount of beef on a daily basis. That is a distinction that differs from the most recent Dietary Guidelines for Americans, suggesting four ounces per day of either meat, poultry, or eggs. Four ounces is a quarter pound patty, if you think about it in the form of a burger patty. That measurement is in line with a 2,200-calorie per day diet.

The Data Behind The Study

The study analyzed data from the Center for Disease Control and Prevention’s (CDC’s) National Health and Nutrition Examination Survey. That survey kept track of more than 10,000 adults over a 24-hour period. Researchers note that the global food system emits 17 billion tons of greenhouse gases per year, which equates to a third of all planet-warming gases produced by humans. It’s estimated that the beef industry is a heavy contributor to those gases, producing eight to 10 times more emissions than chicken, and over 50 times more than beans.

That makes beef an environmentally extravagant protein. Beef is like a car that gets nine miles per gallon. Every time you rev the engine, you lose $20 worth of gas. The reason that beef was the focus of the study is because of its environmental impact and saturated fat content. Plus, the study’s intention was to inform educational programs about those who eat disproportionate amounts of beef. By honing messaging about the environmental impact of beef, programs can implement changes and educate students about their impact on the environment. 

Reactions To The Study

If only 12% of Americans account for half the country’s beef consumption, you could make plans to help change their eating habits. On the other hand, they may be the group that is most resistant to change. The glass-half-full takeaway may be that the remaining 88% of Americans have information about dietary guidelines, or some knowledge of a food guidance system. Does that mean that dietary guidelines can effect change for eating behaviors? Or does it mean that more people have access to information about health, eating plans, and better foods to eat nowadays? 

The Beef That People Consume

About one-third of the beef consumed came from cuts like brisket or steak. Researchers note that some of the top 10 sources included dishes such as burgers, tacos, meatloaf, spaghetti with meat sauce, and burritos. People who eat a disproportionate amount of beef may be able to alter eating habits if they choose beef-less versions of those foods. For example, choose chicken or fish in place of beef if you get tacos or burritos. You can always go meatless and opt for veggies!

Researchers note that the people below the age of 29 and above age 66 were least likely to eat large amounts of beef. There is hope in the younger generation, then, considering that they will inherit the planet and want to implement positive change. Plus, more and more young people have a deeper interest in diet, how it impacts the environment, and what they can do about it. Grass-fed, grass-finished beef has beneficial nutrients, but poultry, fish, and nuts can have the same nutrients. That just goes to show you that there are many food options out there and being resistant to them won’t benefit the body or the future of the planet. Only time will reveal if people’s beef-eating habits change. Let’s hope they do!

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Are there signs that indicate that you should cleanse? If you have been feeling sluggish, fatigued, constipated, or you aren’t digesting food properly, it may be beneficial to cleanse your body of impurities. Don’t let inflammation and toxic waste build up inside your body! Cleanse so that you can start living your best life.

When people purchase our cleanses, one of the most common questions is, “How do I prepare for the cleanse?” Lucky for you, we have some great tips to get your body ready for the cleansing experience. You know what the first tip is? We can tell you for sure that it is not to go out and treat yourself to a burger.

Before the Cleanse

Some people like to have a last hurrah and eat themselves into a food coma before the cleanse starts. You don’t want to do this because the herbs are going to work to get all those toxins you consumed out of your body. It is beneficial to stop consuming dairy products a few days before you start cleansing. Dairy products are full of antibiotics and hormones, which slow digestion.

It is also wise to cut back on or completely stop eating meat, poultry, or meat products prior to cleansing. Did you know that eating two ounces of chicken a day exposes the person to 3-5 micrograms of inorganic arsenic (the most toxic form of the element)? Meat, dairy, and poultry typically contain carcinogenic compounds that can lead to developmental, reproductive, or hormonal complications.

This means that you should eat a plant-based vegetarian diet in the days leading up to the cleanse. This will help you transition into the raw foods diet.

Speaking of Food…

It is important that you go and stock up on a lot of groceries. Take a gander at our recipe section to see all of the different meals you can make. You’ll want to get a variety of salad greens, other vegetables, and your favorite fruits for morning smoothies and snacks. We advise buying avocados, your favorite raw nuts and seeds, raw almond butter, raw apple cider vinegar for salad dressings, bananas, and things like bell peppers, carrots, celery, cucumbers, tomatoes, zucchini (or pre-spiralized zucchini noodles), basil for homemade pesto, and any other raw fruit/vegetable you enjoy.

While You’re Cleansing

Try starting every morning by drinking a glass of alkaline or distilled water. That helps your body to digest your food when you start eating. Pineapple can be a great fruit to eat for breakfast or add to smoothies because it contains a beneficial digestive enzyme. Between breakfast and lunch (yes you will be hungry again), try to eat a handful of raw almonds or eat a sliced apple and dip the slices in raw almond butter.

Lunch should consist of a big green salad. Make sure your salad is colorful, so that you get a wide variety of nutrients. You’ll be hungry again before dinner, so it is advised to eat a handful of raw cashews or eat some carrot sticks with homemade guacamole. You can have some spiralized zucchini noodles dressed in a homemade pesto for dinner. If you’re feeling like you want something sweet later on, try making a raw banana ice cream by using bananas, ice, and a little agave.

You can find all of this information in the cleansing booklets that comes with our cleanses. These are merely suggestions and you don’t have to follow this plan exactly. Do what feels natural to you. You can always call us, chat with us, or email us any questions you have about eating while cleansing. It can be tough, but we believe you can do it!

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Americans have managed to convince themselves that eating chicken is much healthier than eating beef or pork. In reality, a single serving of chicken contains just as much cholesterol as beef, and eggs contain three times the amount. Even if you buy chicken, which has been organically and ethically raised, you still run into the cholesterol issue.

Chickens are the most abused animals on the planet and roughly nine billion chickens are killed in the United States for consumption every year. 305 million hens of those nine billion are solely used for their eggs. The environment, specifically the crammed warehouses in which they live, is extremely detrimental to the health of the birds and the people who work there. The workers can develop respiratory problems from exposure to microorganisms, gasses, disinfectants, detergents, pesticides, and formaldehyde.

Why are we telling you all of this? Today, March 19^th, is National Poultry Day and we hope to guide you in a healthier direction in life. We want you all to live longer and healthier, and if that means telling you the dangers of eating chicken, well, that’s what we are going to do.

Factory Farms Produce Chemical Waste

The smells that emit from these farms are extremely hazardous to human health. The combination of manure, feed, chicken carcasses, and chicken waste is also an environmental threat. The sad part is that the air and odor emissions for such farms aren’t entirely regulated. Why is this? Chicken farming is over a $34 billion industry and stricter environmental regulations would “harm” the business.

Exposure To Antibiotic-resistant Bacteria

Thousands of chickens are crammed into massive sheds and fed large amounts of antibiotics and other chemicals, which prevent them from dying in their living conditions. These antibiotic food additives are considered high risk and may expose people to antibiotic resistant bacteria via the food supply. This can make it hugely difficult to rid the body of those bacteria.

E. coli and Salmonella

According to a USDA study, roughly 65% of broiler chickens contained E. coli in 2012. Because chickens live in such confinement, there is constant fecal contamination during processing. Additionally, a Consumer Reports analysis revealed that 83% of fresh broiler chickens had high levels of salmonella or campylobacter, which is the leading cause of food poisoning in America.

You Are Being Manipulated

When it comes to buying chicken, companies like to trick you into buying “healthier” options by using the terms “organic” and “free-range.” Hens that are raised for eggs are typically subject to crammed, unsanitary living conditions until they can’t produce any more eggs, referred to as “spent.” This is true for organic and inorganic poultry alike. Then these hens are slaughtered and thrown in high-speed grinders because they can no longer produce eggs, making them worthless.

Chickens Are Fed Arsenic

The chicken industry commonly feeds chickens arsenic, which makes them grow faster. This chemical is toxic to humans and can increase a person’s risk of neurological disorders, dementia, some cancers, and other general health problems.

We hope you take all of this into consideration next time you think about buying or eating chicken.

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Consuming a Standard American Diet (SAD) may cause you to develop parasites inside your body. The consumption of meat is a large cause for parasite infections because of the amount of parasites that live in meat. The good news is that there are many ways to naturally and effectively eliminate these parasites, which commonly infect about 85% of Americans. That’s quite a high percentage. To break free from this lifestyle pattern, carefully choose restaurants, always wash your hands after animal exposure or hospital/school visits, abstain from eating meat, and perform a parasite cleanse twice a year to rid yourself of these common parasites.

What are parasites? Parasites are organisms that feed off other organisms, for example, they can live inside the body or on the skin and feed off the host. They enter the body via food or water ingestion and can be transmitted from the environment to the skin. Many of these parasites are harmful to humans, often resulting in some form of sickness. The waste from parasites can also poison the body and cause dizziness, unclear thoughts, or poor digestion. This is known as verminous intoxication or poisoning. Because people are so used to living with parasites, sickness or common symptoms have become the norm. Living with parasites in the blood stream or body should not be the norm because they rob the body of nutrients. In fact, though there are tests for common parasites, few doctors can recognize common symptoms or problems as parasitic infections. most American doctors only suspect parasites when they are visible, but this is after they have severely progressed into diseases or illnesses.

The symptoms of parasite infections can include:

• constipation
• diarrhea
• gas and bloating
• irritable bowel syndrome
• joint and muscle aches
• anemia
• cravings for junk food
• distaste for vegetables
• allergies
• skin conditions (irritation, itching near eyes/nose/ears/anus, rashes, hives, or eczema)
• tumors
• sleep disorders
• anxiety
• teeth grinding
• chronic fatigue
• headaches
• runny nose
• acne
• fever
• yeast/candida infections (especially if they reoccur)
• Immune System Dysfunctions

Common Parasites

Roundworms

Roundworms are common in pets, but can also live in the stomachs and intestines of humans. These worms often live in the soil and can enter the body if you touch them and then touch your mouth without washing your hands. The most common disease associate with roundworms is Ascariasis. Remember to wash your hands after pets or their feces, or if you touch dirt. If you are on a raw-food diet, it is possible to get roundworms, but remember to wash your produce to minimize this risk.

Heart Worms

Heart worms are extremely rare in humans. If it occurs, it has been documented that a single worm will live in the lungs, as opposed to the heart. They cannot be passed from animal to animal (or human to human), rather, they must be spread through mosquitos.

Tapeworms

Often living in the lower intestinal tract, tapeworms usually enter the body via undercooked beef, pork, or fish. Those with tapeworm infections may not experience symptoms. The best way to avoid getting tapeworms is to wash your hands after meat preparation or consumption.

Pinworms

A pinworm infection is one of the most common human intestinal worm infections. They are highly contagious and can live inside the lungs and intestinal tract. Poor hygiene is the primary cause for pinworm infections, but one can contract the infection by coming in contact with another infected person. At night, pinworms come out and lay eggs around the anus and upon hatching, the worms crawl back inside the anus. If scratching occurs during sleep, pinworms are small enough to get lodged under the fingernails and can spread to whatever the person touches. That means that that if someone touches a contaminated person and then touches his/her mouth, the pinworms will enter the body. Pinworms are even light enough to become airborne, which means people can inhale them.

Hookworms or Threadworms

Hookworms, commonly found in drinking water, can affect humans and enter via the feet because they are tiny. They lodge themselves in the intestinal walls and feed off human blood. Because they consume blood to live, a persistent infection can lead to anemia.

Good News! There Are Treatment Options

Conventional doctors, who practice Western medicine will commonly prescribe anti-parasitic medications if he/she believes you have parasites. Medications are usually toxic, as their toxicity kills parasites, but this can cause lymph node swelling, especially in the hands and feet. Luckily there are natural alternatives that can help eliminate parasites. Commercial parasite formulas often are overpriced and have low concentrations. Unfortunately, we cannot examine and evaluate each formula. This list includes:

• Diatomaceous Earth
• Black Walnut Hulls
• Wormwood (from the artemisia shrub)
• Common Cloves (from the clove tree)
• Pumpkin Seeds or Pumpkin Seed Oil Capsules
• Raw Garlic
• Neem*
• Thyme Leaf and Seed
• Marshmallow Root

*Don’t take Neem if you are pregnant or want to get pregnant because it can act as a contraceptive.

While it is an all natural pesticide, diatomaceous earth is one of the best anti-parasitic remedies. When you buy diatomaceous earth, it is important to buy food grade as the industrial grade is chemically treated and used in swimming pool filters. It kills insects, parasites, or worms by dehydrating them. If you mix one tablespoon of diatomaceous earth with water and drink it for seven days straight, it should effectively kill the living parasites in you body. The amount of the diatomaceous earth needs to be altered if using it for children. For example, a 4-foot tall child should take 2 teaspoons, while a 2-foot tall child should only take 1 teaspoon. While using diatomaceous earth is it important to stay hydrated, as the earth naturally dehydrates the body.

One of the reasons diatomaceous earth is so effective is because it is 85% silica. Silica is a life-giving mineral that is the third most common component in the body after oxygen and carbon. Although diatomaceous earth contains aluminum and lead as part of its mineral content, the selenium in its makeup helps cleanse the body of heavy metals. This means that the lead and aluminum are of little concern. Once you are done cleansing the body, continual intake of selenium supplements can make sure all heavy metals are flushed out.

If you aren’t going to use diatomaceous earth, using a combination of woodworm, black walnut hulls, and cloves is another way to efficiently cleanse the body of parasites. Add thyme and burdock to this regimen and you should be able to effectively flush out the parasites. If finding these items proves difficult, you can use the ParaWrm Formula, which is a natural parasite cleanser that contains all of them.

You may consider participating in a liver cleanse or detox. If the liver isn’t functioning optimally, the bile flow will be reduced. When the liver is cleansed, be it with a cleanse, dandelion root tea, beets, or other alternatives, bile flow will be improved and thusly attack living parasites. And parasites hate bile!

It’s a good idea to refrain from eating meat, pork, poultry, fish, seafood, and shellfish because they can contain parasitic eggs and cysts. Additionally, get rid of food allergens, as parasites thrive on them. Continued consumption of soy, wheat, eggs, and dairy can lead to parasites having a long-term home that is your body. It’s also a good idea to consume raw garlic and onions as they provide the body with sulfur, which contains amino acids that are anti-parasitic. If you don’t want to eat them raw, you can juice them with leafy greens and lemons.

An amazing and potent anti-parasitic is oil of oregano. Mixing 2-3 drops with a little lemon in an 8oz glass of water (suggested to consume 3-4 times a day) has been known to help kill parasites. You can also take probiotic supplements or eat probiotic foods like tempeh, miso, kombucha, or kimchi. Probiotics can effectively combat intestinal parasites, especially the hookworm parasite.

You may get sick or experience cramps or stomach pains as part of the cleansing your body of parasites, but this is okay; it means the cleanse worked. You may feel fatigued at times, but your normal life should continue and you should feel sick less often. Continue with a healthy diet such as raw-food, vegan, or vegetarian and your immune system will get stronger and keep you healthier.

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Barbequed meats play a role in causing cancer because of the chemicals associated with cooking certain meats at high temperatures.

Exposure to carcinogens

Heterocyclic amines are chemicals and cancer causing agents that are created during the grilling of meats. There are several cancer causing that are created during the grilling of meats. During the process of grilling, frying, and barbecuing certain “muscle meats”, there are several chemicals that are created.

These muscle meats include poultry, beef, pork, and fish. As the building blocks of protein, amino acids are exposed to the grilling process of barbequing. Chemicals are formed during the process of grilling, frying, and barbecuing. These are called heterocyclic amines (HA) and polycyclic aromatic hydrocarbons (PAH). When cooking meats at high temperatures, the amino acids and creatine react and form carcinogenic chemicals such as HCA. However, they do not exist in uncooked meats. It is only when the meat is exposed to the grill that these chemicals appear.

The higher the temperature, the more carcinogenic chemicals are formed.

When the juices of the meat fall onto the heat source, polycyclic aromatic hydrocarbons (PAH) form, rise with the smoke, and are deposited onto the meat.

According to James Felton from the Lawrence Livermore National Laboratory in California, both compounds of HA and PAH have caused cancer in animal studies.

Barbecuing is very dangerous when you consider all of the elements of the activity. The fluid used for barbeque grill fires is actually fuel. In fact, it is the same fuel that is used in lighters and automobiles.

Exposure to petro chemicals

Petroleum is used to ignite the flame and keep it lit.

You may have noticed that there is a clear warning label on the can that reads “Danger: Harmful or fatal if swallowed”. This fluid is being placed onto charcoal that is being burned. When it converts to smoke and rises, your meat is being exposed to harmful carcinogens.

The second warning on a can of charcoal lighter usually reads “CAUTION: combustible mixture! “Combustible” means to catch fire and burn quickly. This is exactly what petroleum fluid does. Using a combustible mixture to grill your food is not advised.

The third warning on a can of charcoal lighter says “DANGER: contains petroleum distillates.” This means that the gas or petroleum is distilled.

Did you know there are adverse side effects from using charcoal lighter fluid? These adverse side effects include headaches, dizziness, nausea, and unconsciousness. The manufacturers of these lighter fluids admit all of these harmful side effects but most people don’t think anything of it before purchasing this product.

Exposure to bad charcoal

Barbequing is an American tradition that was created as a result of a wealthy industrialist who wanted to make money from disposing and selling his waste at the same time.

Carmaker Henry Ford can be credited with igniting America’s passion for outdoor cooking. In the 1920s, Ford was determined to find a use for the growing piles of wood scraps from the production of his Model T cars. He learned the process of converting the wood scraps into charcoal briquettes and soon quickly built a charcoal plant known as “Ford Charcoal.”

Ford’s relative, E.G. Kingsford selected Ford’s site of operations. Later, Ford decided to hide his involvement with the charcoal plant and renamed the plant ‘Kingsford Charcoal”. This is the same name you see on the bag of charcoal briquettes today.

Ford took disposable left over wood scraps that would have cost him thousands of dollars to dispose of. Instead, he converted the waste into charcoal briquettes, a very usable and ingenious product.

NOTE: Please don’t confuse activated charcoal (carbon) with charcoal briquettes. They are not the same. Charcoal briquettes are harmful if swallowed. Activated charcoal is not.

Barbequed meats are dangerous. They are greatly implicated in colon and rectal cancers. The more well done or cooked the flesh or meat, the greater the chances for the development of cancer.

Lastly, for all of you out there who are into barbequing soy patties and franks, the process of barbequing mock meats over an open flame is just as dangerous as if you were barbequing animal meat. If you are concerned with cross contamination, do not cook mock meats on the same grill as animal meat. If you have to share the same grill for both animal meat and alternative meat, cook the alternative meat first.

Barbecuing won’t stop because it is too much apart of the American culture. The purpose of this article is to simply inform you of the dangers associated with the barbequing meat.

Thank you for reading!

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Many people claim to have an addiction to meat but these people are not really addicted to the meats themselves, they are addicted to the chemicals that are added to the meats.

Meats produced in commercialized and industrial nations can be toxic because of how the animals are reared, killed, and processed in slaughterhouses and factory farms.

Contrary to popular belief, meat is not a necessary source of protein, especially if the meat is cooked. No true carnivore eats his or her meat cooked.

The human being is not a carnivore by nature. It is the mind of man and woman that deludes him or herself into thinking and believing they are carnivores or herbivores.

Dangers of Eating Meat

Cooking the meat alters it’s molecular structure and it’s impossible to acquire the complete protein with 22 amino acids without consuming the entire animal.

Animals in the wild acquire complete protein because they eat everything on an animal that they have captured for purposes of devouring. True carnivores have large amounts of hydrochloric acid in their bodies to digest animal meat and animal scales, fur, wool, feathers, and even the bones. Humans, of course, do not have large amounts of hydrochloric acid in their systems and are not meant to eat these sorts of things.

In industrialized nations such as the United States, animal meat contains a plethora of harmful chemical drugs due to the injections and food that is fed to the animals. These drugs and harmful substances include DDT, Arsenic (used in cattle feed as a growth stimulant), Sodium Sulfate (used to give meat that “fresh” red color), DES (a synthetic hormone and known carcinogen), Sodium Nitrate (another known carcinogen), and BGH (bovine growth hormone).

These factory farm bred and raised animals are fed Cement (to make them weigh more for purposes of the auction block), Sodium Bicarbonate (which makes them expel gas), Antibiotics, and even road-kill. Yes, dead animals are being added to animal feed and fed to animals that are vegetarian by nature which makes these animals go mad, hence “Mad Cow Disease.”

Even slaughtered cows are being ground up and fed to cows.

Most people who eat meat are not willing to go out and kill any of the animals they eat themselves. Corporations conveniently provide the meat for their consumers. This is the same reason why some people consume unhealthy foods. People are more willing to purchase goods that are readily available and accessible. Convenience plays a role in our daily habits and we need to be more mindful of this.

As humans, everything we to survive, including nutrition, are freely provided for by the land on Earth.

Today, man eats a lot of meat because of taste preference. If you cook your meat, you are altering the molecular structure of the animal and not deriving complete protein.

Lastly, remember that if you eat meat, your chances of bringing parasites into your body are greater.

How To Cut Out and Eventually Eliminate Meat From Your Diet

The first thing you need to do is a full body detox about every 3-6 months. The more you detox the more pure your body becomes, helping to remove the chemical residues from the meat and unhealthy foods that you consume. It also helps you gain much-needed experience with eating raw foods.

After detoxing, you may resume eating animal meat if you choose to do so, but remember to take it one day at a time and think about undoing the harm you have done to yourself by eating meat.

If you can’t avoid eating meat completely, simply eliminate eating the meat of one animal at a time.

Decide how long you will continue to eat the meats of certain animals until you have removed all meat from your diet.

To start off, try giving up meat one day a week. Instead of eating meat for seven days a week, eat meat only six days a week. On the day that you don’t eat meat, try eating vegan and/or raw foods for that particular day. This will help you acclimate to a vegan and raw foods diet and lifestyle.

Once you feel comfortable, try going 2-3 weeks on this diet diet: 6 days meat consumption, 1-day vegan/raw foods consumption.

Pork

Despite advertising pork as “the other white meat,” it’s actually one of the more unhealthier meats. Pork can be detrimental to your health because it can contain parasites and worms, give you headaches, raise your blood pressure, and raise your cholesterol level. Eliminate all pig or pork products first.

Pork products include but are not limited to pork chops, pork ribs, pastrami, pork wieners (hot dogs, frankfurters), bacon, ham, chitterlings, pork skins, pig feet, pig snouts, salt pork, salami, hog head cheese, fat back, pepperoni, bologna, pork sausage, ham hock, Vienna sausage, potted meat, deli ham slices, liver, and Spam.

Next, since you gave up pork, now give up beef. At the same time, give up two days of eating meat. So, instead of eating meat for six days of the week, eat meat only five days of the week. Two days a week, eat vegan and/or raw foods and stay away from meat.

Beef

Beef includes but is not limited to hamburger, barbecued beef ribs, steak (tenderloin, Salisbury), beef wieners, ground beef, beef sausage, pastrami, neck bones, meat loaf, beef stew, liver, and beef jerky.

For each type of meat you give up, also give up a day of eating meat.

For example:

No pork consumption = 1 day of not eating any meat and only eating vegan/raw foods for that one day.

No beef consumption = 2 days of not eating meat and eating vegan/raw foods. This means, two days of eating meat and two days of eating vegan/raw foods.

After you have given up beef, also give up lamb (if you eat lamb). Lamb is a favorite meat for many Muslims those living in the Mediterranean world and culture.

Lamb

Lamb (baby sheep) includes but is not limited to lamb chops, veal, shish kabob, lamb korma, lamb rogan, liver, and lamb keema.

So, instead of eating meat for five days a week, only eat meat four days a week. These three particular days can be back-to-back-to-back or just any three days out of the week that you choose to eat vegan and/or raw foods.

Cutting out pork = 1 meatless day

Cutting out beef = 2 meatless days

Cutting out lamb = 3 meatless days

After you give up lamb, also give up chicken and turkey.

Fowl and Poultry

The next step is eliminating fowl and poultry from your diet.

A fowl (cock or hen) and poultry (chicken, turkey, ducks, and geese) include but are not limited to chicken wings, chicken breasts, chicken thighs, drumsticks, chicken nuggets, ground chicken, turkey bacon, turkey, ground turkey, Rock cornish hen, squab, Peking duck, grilled chicken, deli turkey, chicken and turkey jerky, and chicken slices.

Instead of eating meat for four days a week, now only eat meat three days a week. Take the four meatless days out of the week and eat vegan and/or raw foods. These days can be back-to-back-to-back-to-back or just any four days out of the week that you choose to eat vegan and/or raw foods.

When you get to this point, now you’re eating less meat and your week consists of eating mainly vegan and raw foods. You’re now well on your way to becoming meatless or vegetarian.

After you give up fowl and poultry, give up seafood in the form of crustaceans.

Crustaceans (Shellfish)

Crustaceans includes but is not limited to crabs, lobsters, shrimps, barnacles, clams, and oysters.

Many crustaceans are scavengers in nature and eat dead remain in the ocean. Technically, fish is considered seafood because fish is food that comes out of the sea for humans. Octopus is also technically considered seafood.

So, instead of eating meat for three days a week, only eat meat for two days a week. Take the five meatless days out of your week and eat vegan and/or raw foods. These particular days can be back-to-back-to-back-to-back-to-back or just any five days out of the week that you choose to eat vegan and/or raw foods.

Fish (Fresh water and salt water)

Lastly, you give up fish, the best meat you could eat if you had to or chose to eat animal meat.

Fish includes, but is not limited to anchovy, sardine, tuna (albacore), salmon, whiting, buffalo, red snapper, catfish (a scavenger); cod, halibut, mackerel, mako (shark); rainbow trout, swordfish, and trout.

Because fish is the very last meat you should give up, it will constitute the last 2 days. Once you give up fish, there won’t be any days scheduled to eat meat in this specific diet.

After giving up fish, you technically be a vegetarian.

Solutions

On your path to becoming a vegetarian, it is important to take certain products to help digest the meat in your intestinal tract and get rid of any left over residue from the meat.

If you need to consume some enzymes while you’re still eating meat, enzymes from a fruit-based source such as pineapple (bromelain) and papaya (Papain) would be best.

These enzymes will help the meat digest in the stomach. Remember that our bodies were not designed to consume raw or cooked animal meat. Humans don’t have the necessary amounts of hydrochloric acid in their bodies to digest animal meat.

Bromelain and Papain help digest animal proteins. Most commercial brands of enzyme supplements are in hardened pill or tablet form, but DHerbs.com vegan or gelatin-free capsules.

If you eat meat, you should also consider consuming Cayenne as well as periodically perform a parasite and worm cleanse.

Meat lacks enzymes, especially cooked meat. It is not going to move in the intestinal tract and thus your colon may become impaired. It is the enzymes in live foods such as sun-cooked organic raw foods that stimulate peristalsis in the bowels.

Peristalsis is the involuntary constriction and relaxation of the muscles in the intestines, creating a wavelike movement that pushes the contents of the canal forwards.

Meat does not stimulate peristalsis because whereas fruits and vegetables are alive, meat, especially cooked meat, is dead.

Fruits and vegetables contain enzymes, meat does not.

The herb ‘Senna’ is so powerful an herb that experiments have been done on the bowels of dead people with this native African plant.

Colon hydrotherapy is another highly recommended regimen. You should perform a series of three colonic sessions in a one-week period, every 3 months if possible.

Enemas are also recommended because meat has a tendency to get stuck in the rectum.

Periodic fasting is also recommended.

In closing, a person who eats meat would really do themselves wonders and justice by eliminating animal products from their diet. There is no comparison in health benefits when comparing a plant-based diet to a meat-based one.

Studies

Consider the following:

Respected nutrition and health researcher, Dr. T. Colin Campbell, author of “The China Study” reveals “People who ate the most animal-based foods got the most chronic disease… People who ate the most plant-based foods were the healthiest and tended to avoid chronic disease.

Further, scientific studies have correlated animal-based diets with disease. The authors of the China Study conclude that diets high in protein, particularly animal protein (including casein in cow’s milk are strongly linked to diseases such as heart disease, cancer and Type 2 diabetes.

There is a relationship between the consumption of animal products and illnesses such as cancers of the breast, prostate, kidneys, the colon; diabetes, coronary heart disease, obesity, autoimmune disease, osteoporosis, degenerative brain disease fibroid tumors, kidney stones, high cholesterol, respiratory disorders, menstrual complaints, and macular degeneration.

The authors of The China Study recommend that people eat a whole food, plant-based diet and avoid consuming beef, poultry and milk as a means of minimizing and/or reversing the development of chronic disease.

For meatless recipes to assist in one’s transition to a vegan diet, please visit Dherbs Recipes section for recipes and the Dherbs Directory for a list of vegan and raw food restaurants in major U.S. cities.

For a directory of vegan and raw food restaurants around the globe, visit Happy Cow.net

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So there I was in the queue in Marks and Spencer, clutching on to my Medjool dates, surrounded by two women piling on ready-made chicken meals for their loved ones. ‘How could these mothers feed their children these awful, unhealthy foods?’ I thought to myself. ‘Don’t they care enough about them to at least give them a healthy vegetarian diet?’ The trouble is, of course, that the food industry propaganda got there way before I did with their ‘But chicken’s healthier, it’s low in fat, low in cholesterol, it’s healthier than beef’ they say. Is this True? Not by a long chalk.

Ian Coghill, Vice Chairman of the Environmental Health Office’s Food Safety Committee says that chicken should carry a government health warning on the packet, like cigarettes.

Consider this: Chickens may be fed the flesh and by-products of any other animals including sheep (which may be infected with scrapie) and cattle (which may be infected with BSE), dead (through disease) chickens and chicken excrement.

CLEAN?

In 1991 the Atlanta Constitution did a special report on the poultry industry. Of 84 federal poultry inspectors interviewed, 81 said that thousands of birds tainted or stained with faeces which a decade ago would have been condemned, are now rinsed and sold daily. Seventy-five of the inspectors said that thousands of diseased birds pass from processing lines to stores every day. Poultry plants often salvage meat, cutting away visibly diseased or contaminated sections, and selling the rest as packaged wings, legs or breasts, said 70 inspectors. Richard Simmons, inspector at a ConAgra plant said “Practically every bird now, no matter how bad, is salvaged. This meat is not wholesome. I would not want to eat it. I would never, in my wildest dreams, buy cut-up parts at a store today.”

And just listen to USDA Inspector Ronnie Sarratt: “I’ve had birds that had yellow pus visibly coming out of their insides, and I was told to save the breast meat off them and even save the second joint of the wing. You might get those breasts today at a store in a package of breast fillets. And you might get the other in a pack of buffalo wings.” Previously, inspectors used to condemn all birds with air sacculitus, a disease that causes yellow fluids and mucus to break up into the lungs. In an 1989 article in Southern Exposure, USDA inspector Estes Philpott of Arkansas estimated that he was forced to approve 40 percent of air sac birds that would have been condemned 10 years ago.

HEALTHIER?

Contrary to the myths that chicken and turkey contain less cholesterol and that, reportedly, they represent a good option for those on a healthier diet, according to studies by Dean Ornish, M.D., from a five-year follow-up of patients on his popular vegetarian plan for reversing heart disease, compared with patients on the chicken and fish diet recommended by the American Heart Association (AHA), the majority following the AHA guidelines got progressively worse, while those who made intensive changes got progressively better. So bang goes the healthy option myth!

Plant foods contain no cholesterol but animal products always do. For every one percent increase in cholesterol levels, heart attack risks rises by two percent. For every 100 milligrams of cholesterol in the daily diet; the typical amount in a four-ounce serving of either beef or chicken, one’s cholesterol level typically zooms up five points. And, worse still: Unlike fat, cholesterol concentrates in the lean part of the meat.

A LOW FAT FOOD?

An honest look at the nutritional value of chicken reveals that chicken meat is not low in fat, and “not even close.” A 3.5-ounce piece of broiled lean steak is fifty-six percent fat as a percentage of calories, and chicken contains nearly the same at fifty-one percent. Compare that with the fat in a baked potato (one percent), steamed cauliflower (six percent) and baked beans (four percent) and any ideas that chicken is a health food go out the window. Fancy packages can’t disguise the fact that chicken and all meats are muscles, and muscles are made of protein and fat Also, the combination of fat, protein and carcinogens found in cooked chicken creates troubling risks for colon cancer. Chicken not only gives you a load of fat you don’t want, it’s Heterocyclic Amines (HCAs) are potent carcinogens produced from creatine, amino acids and sugars in poultry and other meats during cooking. These same chemicals are found in tobacco smoke and are fifteen times more concentrated in grilled chicken than beef. HCAs may be one of the reasons that meat-eaters have much higher colon cancer rates; about three hundred percent higher compared to vegetarians.

CHICKEN CANCER

Broiler hens are the chickens which are routinely used for large portions or whole portions of chicken meat. Tony Moore of Joice and Hill broiler breeders was quoted as saying that chicken cancer (Marek’s disease) is responsible for the excessively high losses of chickens and, despite chickens being vaccinated against it as day old chicks, mortality is increasingly significant. There is also a rapidly increasing threat from Gumboro disease, a viral cancer and, on top of this, avian leucosis a bird variety of leukemia is now commonplace. In fact, one American report found that: ‘Virtually all commercial chickens are heavily infected with leucosis virus’. However, since the tumors induced are not grossly apparent until about 20 weeks of age, the virus is not economically as important as is the Marek’s disease virus, which induces tumors by 6-8 weeks of age.

Can chicken cancer spread to humans, you may well ask? Well, the short answer is that I cover it in detail in my book ‘The Undigestible Truth about Meat’ and the long answer is, it is quite possible since studies do seem to prove that malignant tumors and other cancers can spread from one species to another.

Indeed, Cox, regarding bovine leukemia (cancer in cow’s) cites one scientist as saying “It should be inferred that cattle with leukemia may, in favoring circumstances, be a factor disposing man to neoplasms (cancer), especially to the proliferation of the lymphatic system, either through longer contact with sick animals or the longer ingestion of milk and milk products from cows with leukemia.

However, in some ways the connection is really very simple. Firstly, we know that some ‘meat producing animals’ (especially cows and chickens) suffer from tumors and cancers. Secondly, we know that cancer can be transmitted by virus, from one animal to another and indeed from one species to another. Thirdly, cancerous and tumorous meat are not necessarily removed at the slaughterhouse, and may quite easily find its way to the butcher’s shop. The inevitable conclusion drawn from the above is that the chances are that if you eat meat, sooner or later you will eat part of an animal that either has cancer or has been exposed to a virus that can cause cancer. It is difficult, however, to quantify the risk you would be running by eating tumorous meat (especially since cancers can take many years to surface).

SALMONELLA, CAMPYLOBACTER

In food processing plants where workers process red meat as well as chicken, the chicken preparation areas are often cordoned off from the rest of the plant. The work there is carried out behind glass screens in a kind of quarantine just in case bugs which thrive on and in chicken leap out and infect everything else. One of the most widespread of these bugs is salmonella. Almost every process of chicken production helps to spread bugs from one chicken to another until they finish up inside the plastic wrappers. There is a danger when touching raw chicken that people can spread the infection elsewhere.

According to an article by Murry Cohen, M.D. and Allison Lee Solin of the PCRM, Campylobacter, the most common cause of diarrhea in the United States, can sometimes lead to a paralysis-inducing disease called Gullian-Barré Syndrome, and Salmonella which causes severe food poisoning, can be fatal. They state that, according to 1997 tests conducted by the Minnesota Health Department, seventy-nine percent of chickens sampled from supermarkets were infected with campylobacter, and twenty percent of those were infected with an antibiotic-resistant strain. About fifty-eight percent of turkeys were infected, and eighty-four percent of those carried the resistant strain. With the introduction of quinolones for use in poultry, resistant strains of campylobacter are now appearing in the U.S., explains Stuart Levy, M.D., a physician with the Tufts School of Medicine, who described the antibiotic-resistance trend as an international public health nightmare. In February 1999, the British medical journal ‘The Lancet’ reported that scientists had discovered antibiotic-resistant bacteria in feed being given to chickens in the United States. The authors called it an ominous sign for humans.

Kieswer of the PCRM argues that with live salmonella bacteria growing inside one in every three packages of chicken, chicken meat is making a lot of people sick. Although deaths from salmonella poisonings sometimes make the evening news, millions more cases that cause flu-like symptoms go unaccounted. Salmonella poisoning can cause vomiting, diarrhea, abdominal pain and low-grade fever, lasting for several days. When it spreads to the blood and other organs, it can be fatal (and is for as many as 9,000 people every year). Also, campylobacter infects as many as two-thirds of all pre-packaged chicken. Salmonella and campylobacter have become increasingly common because modern factory farms crowd thousands of chickens into tightly confined spaces, where excrement and other forms of bacteria spread contaminants. As we have learned, chicken has the same amount of cholesterol as beef; four ounces of beef and four ounces of chicken both contain about 100 milligrams of cholesterol and the cholesterol from chicken similarly clogs arteries and causes heart disease (Ibid.). The human body produces cholesterol on its own and never needs outside sources. Each added dose contributes to artery blockages which lead to heart attacks, strokes and other serious health problems.

According to Dr Barnard of the PCRM, chicken may look harmless but fancy marketing campaigns cannot disguise its shortcomings. Chicken may be lighter in color than beef, but your body can hardly tell the difference. Chicken, like other animal products, contains hefty doses of cholesterol, fat, and animal protein. It leaves your body wanting for fibre, vitamin C, and complex carbohydrates. When heated, chicken produces dangerous heterocyclic amines (HCAs) as creatine, amino acids, and sugar in chicken muscles interact. HCAs, the same carcinogens found in tobacco smoke, are 15 times more concentrated in grilled chicken than beef. The fat, animal protein, and carcinogens in cooked chicken creates risks for colon cancer. What’s more, poultry, like all meat, lacks any fibre to help cleanse the digestive tract of excess hormones and cholesterol. Moreover, you wouldn’t dream of taking veterinary medicines, but in choosing chicken you’re doing just that. Today’s farms increasingly operate much like factories. Unlike PCBs, which are slow to leave our bodies, chemicals from medicated feed and various veterinary compounds do get eliminated when we stop eating meat. In comparison with the general population, vegetarian women have 98 to 99 percent lower levels of several pesticides as well as many other chemicals ingested by eating animal products.

LISTERIOSIS

In the US, in one of their biggest-ever meat recalls, agribusiness giant Cargill called back almost 17 million pounds of “ready-to-eat” turkey and chicken products. They were processed at Cargill’s Waco, Texas, plant between May Day and mid-December. The fear: possible contamination by the often-deadly bacteria Listeria monocytogenes. Dr Barnard of the PCRM argues that this development added an exclamation point to the end of 2000, a year already beset by a record-setting pace of more than 70 U.S. meat recalls.

According to Dr Barnard, the latest problem, listeria, may not be the household name that salmonella is, or that E. coli and campylobacter are fast becoming, but it’s depressingly familiar to emergency room personnel, who routinely see the human costs of foodborne illnesses. With listeria, that can often entail high fevers, severe headaches, neck stiffness, and nausea. Such symptoms can persist for days, even weeks. Listeria can also trigger miscarriages and stillbirths. And even with treatment, it kills fully one-fifth of those contracting it. Untreated, it kills 70 percent. Listeria strikes hardest at those with weakened or overtaxed immune systems, notably the elderly, the frail, pregnant women, newborn infants, diabetics, AIDS patients, cancer radiation and chemotherapy patients, and organ transplant recipients.

In fact, the Journal of the American Medical Association reported in 1989, listeriosis exacts dire consequences. Infections in adults younger than 40 years proved fatal 11 percent of the time. In adults older than 60, the death rate was 63 percent. Women infected late in their pregnancies pass the disease to their fetuses, later giving birth to children with central-nervous-system infections in nearly every case.

Scientists detected listeria in up to 70 percent of uncooked poultry and meat samples they collected from seven countries, according to studies published in the Journal of Food Protein in 1989 and 1993. Those pieces snugly fit into the more general pattern. In instance after instance, foodborne illness investigations show the culprit to have been either an animal product or contamination of food or water by faeces from animal agriculture.

As long as we make meat the centre of our diet with foodborne illness will remain a fact of life. As matters stand, estimates put U.S. foodborne illness cases at 76 million per year, including 325,000 hospitalizations and 5,200 deaths, 500 of those from listeriosis. Even if pathogens such as listeria could somehow be eliminated, digestive-tract cancers, heart disease, hypertension, diabetes, obesity, and other debilitating illnesses would still make eating a sliced turkey sandwich, chicken salad, or hot dogs akin to wandering through minefields. Fortunately, we can avoid those hazards. One of the most attractive features of bananas, carrots, oatmeal, pasta, and veggieburgers is that they have no intestines where virulent bacteria may incubate. In the bargain, they contain no cholesterol and very little fat!

Dr Gina Shaw DSc MA AIYS Dip Irid Dip NH is a health and nutrition consultant and Doctor of Complementary Medicine, iridologist and fasting and detox plan supervisor. Gina has helped people recover from a plethora of acute and chronic diseases and has appeared in The Times after healing a client of Ulcerative Colitis. She has been on local radio and has lectured around the country. She is the author of several health books and offers personal and group detox and fasting retreats both in the UK and in Europe.

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