The 22 Worst Foods You Could Possibly Put In Your Body…

If you don’t love fried chicken, well, I just feel like this relationship just may not be working out. Same goes for fruit, vegetables, bread, dairy, and Coca-Cola. Take those away and what do we have left? Soy burgers? Pass!!

Maybe I’m being a little dramatic here, but not by much according to the ‘experts.’

Here is a list of the worst foods that you could possibly eat:

1. Soda.
If you like a tasty beverage, you might want to slow it down, jack. Soda is not only the primary culprit in the obesity epidemic, it is also linked to a million kinds of cancer not to mention memory loss, nerve disorders, and premature aging. Looks like we’d be better off smoking!

2. Hot Dogs.
Hams, sausages and hot-dogs are examples of processed meats that are harmful to your health. Regularly intake of these foods will eventually lead to increased risk of cardiovascular disease and cancer. Plus with all the calories they make you a big boy.

3. High-Calorie Pastries.
The decadent pastries we sinfully sink our teeth into may be nice & tasty but the calories and fat in these foods are not only going to expand your waistline, it’s also going to lead you closer to heart disease.

4. Canned Fruit. 
While canned fruit is still fruit, the idea that it’s healthy is one big lie. The photo below shows someone who’s about to drink peach-flavored liquid sugar.

5. Artificial Sweeteners.
While a lot of artificial sweeteners are zero-calorie substitutes for sugar, studies have shown that they are linked to health issues like metabolic syndrome, Type 2 diabetes and cardiovascular disease.

6. Farmed Salmon. 
Studies show that farmed salmon can be loaded with carcinogenic chemicals, flame retardants, antibiotics and pesticides. These things are little cancer fillets.

7. Microwaveable Popcorn.
Filled with chemicals and flavoring agents that pose health risks, microwave popcorn poses respiratory risks and is linked to Alzheimer’s Disease and certain cancers. The chemicals that line the popcorn bag is also another factor why you should leave microwave popcorn out of your menu.

8. Swordfish.
Grilled swordfish may be delicious but it also really high in mercury, harmful to brain development, especially with young children. Other high-mercury fish include albacore tuna, king mackerel, marlin, and different kinds of shark. In other words: shark taste lousy
.

9. Hydrogenated Oils. 
Processed foods rely on hydrogenated oils so they can be preserved for really long times. However, because they change the structure of cell membranes in the body, continued consumption, you got it: causes cancer. And they make you fat. But they do taste good!!

10. Condiments that Require No Refrigeration.
Sauces, dips, creamers and other condiments that remain stable at room temperature are drenched with food coloring, sweeteners, chemicals, salt and other preservatives that will keep them “fresh.” Unfortunately, this leads to premature heart disease.

11. Fried Foods.
When you fry foods at high temperatures, they form toxic chemical compounds that you then ingest. They lead to higher risk of breast, head, neck, esophageal, pancreatic and prostate cancers. Still, whatever that huge fried thing is looks AWESOME.

12. Genetically-Modified Foods.
Foods that have been genetically-modified lead to higher incidences of rapid tumor growth. Soybeans and corn are among the foods most often genetically-modified. Chickens are, too. bok BOK!

13. Dirty Fruits.
The so-called “dirty fruits” include apples, strawberries and grapes that have been grown with pesticides. Unless these foods are grown organically and not treated with pesticides, they can increase your, yep, cancer risk.

 

14. Refined white flours. 
The stuff that bagels are made of, refined white flour is harmful because they lead to increased blood sugar levels and feed cancer cells. There’s really no benefit to bagels EXCEPT they really make us happy.

15. Bacon.
Eating this tasty treat six days a week versus once a week increases your risk of stroke by 40%.

16. Milk. 
You may get calcium from dairy products but at the same time, you are also ingesting saturated fats which are linked to increased risk of heart disease, stroke, certain cancers, migraines and rheumatoid arthritis.
WHAT ARE WE SUPPOSED TO DO NOW?

17. Junk Food. 
This term encompasses foodstuffs like chips, gum, candy and the like which have high fat, sugar, salt and calorie content. They are linked to obesity, diabetes, depression and nutritional deficiencies.

18. Regular Potato Chips.
This junk food deserves special mention because they are full of preservatives, trans fats, sodium, and artificial flavors. In addition, the high temperatures at which it is subjected for cooking brings forth the development of cancer-causing substances like acrylamide which is also found in cigarettes.

19. Canned Tomatoes.
 Bisphenol-A or BPA is found in the lining of canned foods. BPA is a chemical that is linked to intestinal damage, heart disease and other ailments. Canned tomatoes are vulnerable to BPA leaching because they are highly acidic.

20. Frozen Dinners.
Aside form the fact that they are stuffed with calories, they are also highly-processed and contain excessive amounts of sodium. And if there’s meat in there? Watch out!!

21. Donuts.
Trans fats, sugar and refined flour are the main staples of every doughnut you buy at the store. All these are linked to obesity and heart disease. If you eat 2 per day, you’ll be lucky to see Christmas.

22. “Low Fat” Foods.
 Tempting if you want to lose weight, however, in order to arrive at their “low-fat” version, these foods often substitute one rotten ingredient for another. These cookies here, I’ll say, look especially tasty.

I’m a little discouraged after all these. I feel like - this is what I eat. If you’re like me, let’s cut way, way back on the bad stuff, add in tons of good and tasty things, and enjoy the ride for a lot longer!!

Read more at http://www.likemuch.com/the-22-worst-foods-you-could-possibly-put-in-your-body-16-i-just-cant-believe/#RYuQZ8tZujqxjY63.99

12 Facts About Microwaves That Should Forever Terminate Their Use

12 Facts About Microwaves Pt.1


Are microwaves a benign bastion of convenience or a sinister contributor to biological and nutritional damage? A growing percentage of people are now heeding the advice of holistic health experts and disposing of their microwaves due to the dangers of microwaved food. Regardless of where you stand, humans are the only animals on the planet who destroy the nutritional value of their food before eating it, and the use of microwaves is no exception.
 Microwaves are a source of electromagnetic energy (a form of nonionizing form of radiation) electronically generated. When penetrating the aliments, they trigger an inner rotation of the water molecules inside the food. This rotation triggers a friction between the molecules and the result is a rapid growth in temperature. Microwaves use super-fast particles to literally radiate the contents of water inside food and bring it to boil. Not only has microwave use been linked to causing infertility in men, but it also denatures many of the essential proteins in the food making them virtually indigestible. Most animals will only consume food in its natural, unprocessed state, but humans actually go out of their way to render food nutritionally worthless before eating it.

Think about all the prepackaged and processed foods we purchase and consume annually. It's no wonder the state of our health is in dire straits. Microwave ovens work physically, biochemically and physiologically, producing ions and various free radicals, which destroy viruses and bacteria, but not toxins and microtoxins. The experts have concluded that food cooked in microwaves loses between 60% and 90% of its vital energy and, at the same time, the structural disintegration processes accelerates. Also, the nutrient substances are altered, leading to digestive diseases.

 These microwaves can increase both the number of cancerous cells in blood and the number of stomach and intestinal cancerous cells. Microwaves leaking radiation is a serious issue. Serious enough for the FDA to set legal limits on the leakage permitted by every microwave manufacturer. However, the only way to completely eliminate the radiation dangers associated with microwaves is not to use one. Microwave radiation has been known to cause cataracts, birth defects, cancer and other serious illnesses. Because of these causes the microwave ovens were banned in the Soviet Union in 1976. Soviet scientists found that the microwave exposure decreases the ability of some vitamins to by absorbed by the human body, dramatically accelerates the structural disintegration of all foods and reduces the metabolic stress of the alkaloids, glycosides and galactoses.

 In 1991, the Swiss Doctor Hans Ulrich Hertel made a study that demonstrated that cooking or heating food presents much greater risks for health than the traditionally cooked food. He found that people who ate microwave prepared food recorded losses in the hemoglobines and lymphoites. In 2003, a Spanish governmental study elaborated in Murcia demonstrated that the vegetables and fruits cooked in a microwave lost a percentage of 97% of the substances that contribute to reducing the incidence of coronary heart diseases. In Dr. Lita Lee's book, Health Effects of Microwave Radiation -- Microwave Ovens, and in the March and September 1991 issues of Earthletter, she stated that every microwave oven leaks electro-magnetic radiation, harms food, and converts substances cooked in it to dangerous organ-toxic and carcinogenic products. In Comparative Study of Food Prepared Conventionally and in the Microwave Oven, published by Raum & Zelt in 1992, at 3(2): 43, it states: "Artificially produced microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit.
 Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves produced in ovens." There are no atoms, molecules or cells of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts. Microwaves quickly destroy the delicate molecules of vitamins and phytonutrients (plant medicines) naturally found in foods.

 One study showed that microwaving vegetables destroys up to 97% of the nutritional content (vitamins and other plant-based nutrients that prevent disease, boost immune function and enhance health). Dr. Hertel was the first scientist to conceive and carry out a quality clinical study on the effects microwaved nutrients have on the blood and physiology of the human body. His small but well controlled study showed the degenerative force produced in microwave ovens and the food processed in them. The scientific conclusion showed that microwave cooking changed the nutrients in the food; and, changes took place in the participants' blood that could cause deterioration in the human system. Hertel's scientific study was done along with Dr. Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry. 12 Enumerated Effects of Microwaves

1. A breakdown of the human “life-energy field” in those who were exposed to microwave ovens while in operation, with side-effects to the human energy field of increasingly longer duration;

2. A degeneration of the cellular voltage parallels during the process of using the apparatus, especially in the blood and lymphatic areas;

3. A degeneration and destabilization of the external energy activated potentials of food utilization within the processes of human metabolism;

4. A degeneration and destabilization of internal cellular membrane potentials while transferring catabolic [metabolic breakdown] processes into the blood serum from the digestive process;

5. Degeneration and circuit breakdowns of electrical nerve impulses within the junction potentials of the cerebrum [the front portion of the brain where thought and higher functions reside];

6. A degeneration and breakdown of nerve electrical circuits and loss of energy field symmetry in the neuroplexuses [nerve centers] both in the front and the rear of the central and autonomic nervous systems;

7. Loss of balance and circuiting of the bioelectric strengths within the ascending reticular activating system [the system which controls the function of consciousness];

8. A long term cumulative loss of vital energies within humans, animals and plants that were located within a 500-meter radius of the operational equipment;

9. Long lasting residual effects of magnetic “deposits” were located throughout the nervous system and lymphatic system;

10. A destabilization and interruption in the production of hormones and maintenance of hormonal balance in males and females;

11. Markedly higher levels of brainwave disturbance in the alpha, theta, and delta wave signal patterns of persons exposed to microwave emission fields, and;

12. Because of this brainwave disturbance, negative psychological effects were noted, including loss of memory, loss of ability to concentrate, suppressed emotional threshold, deceleration of intellective processes, and interruptive sleep episodes in a statistically higher percentage of individuals subjected to continual range emissive field effects of microwave apparatus, either in cooking apparatus or in transmission stations.

Read More:  http://www.whydontyoutrythis.com/2014/08/12-facts-about-microwaves-that-should-forever-terminate-their-use.html