Never Be Sick Again: Health is a Choice, Learn How to Choose It

By Raymond Francis with Kester Cotton

Summarized with permission of HCI.
All rights reserved.

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The Nutrition Pathway

The main culprits that virtually guarantee a diseased future yet are prevalent in most modern diets are sugar, white flour, processed oils and milk products:

Sugar:

• In Harvey Diamond's book Fit for Life: A New Beginning, he calls sugar a "deadly, virulent poison." Even as little as two teaspoons can have hormonal and nutritional impact that lasts for hours. If you make one change in your diet, remove sugar.
• Sugar is in nearly every processed food. In 1900, the average person in America only ate 10 pounds of sugar per year. As of 2000, that number had risen to an enormous 160 pounds!
• Sugar not only causes tooth decay, but can lead to heart disease, osteoporosis, and immune dysfunction. It is an anti-nutrient comprised of empty calories that causes vitamin and mineral deficiencies, including calcium, chromium, magnesium, and zinc. It also causes a calcium/phosphorus imbalance, necessary for breaking proteins down into amino acids that the body needs.
• Eating sugar with protein is bad too, as they can react to form AGEs (advanced glycation end products) -- known to promote heart disease, high blood pressure, cataracts, and arthritis.

White Flour:

• Like sugar, white flour is a toxic anti-nutrient that barely resembles the wheat from which it came. It is so different that due to nutritional problems caused by the flour the government passed legislation requiring nutrients to be added back into it in 1941.
• All of the breads and pastas that fill us are empty calories that leave us nutritionally deficient, and can lead to constipation, hemorrhoids, colitis and even rectal cancer.
• Even "healthy" foods -- whole grain breads, granola cereal, rolled oats, etc., are nutritionally deficient and still can be considered "make-believe" foods. If it is processed, it is deficient!
• Puffed grains, like rice cakes, puffed wheat, and any other puffed grain are of special concern: Paul Stitt reports in his book Fighting the Food Giant that in one study it as observed that rats fed whole wheat lived over a year yet those ingesting puffed wheat died in two weeks. Why the danger? High heat and pressure are needed to 'puff' the grains, and these cause changes to the molecular structure of the proteins within, making them toxic.

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