- This topic has 78 replies, 8 voices, and was last updated 3 days, 12 hours ago by
.
-
Posts
-
“In 1974, I noticed that I consistently got a migraine headache after drinking
a lactobacillus milk product, and stopped using (and recommending)
yogurt and other lactobacillus foods, though I suspected it was the lactic
acid which caused the immediate symptoms. Lactic acid is a metabolic
burden, especially when combined with an estrogen excess, but Stevens’
main point, about the significance of our immunological response to systemic bacterial antigens, deserves more attention.” ~Ray PeatTHE PROBLEMS WITH CONVENTIONAL POTATOES
1) According to the USDA’s Pesticide Data Program, 35 different pesticides have been found on conventional potatoes.
And out of these 35:
– 6 are known or probably carcinogens
– 12 are suspected hormone disruptors
– 7 are neurotoxins
– 6 are developmental or reproductive toxins
The chemical that is found on 76% of all conventional potatoes is chlorpropham, an herbicide that is used to stop the growth of weeds and to inhibit potato sprouting.
Not only is this chemical toxic to honey bees, but according to the Extension Toxicology Network, chronic exposure of laboratory animals to chlorpropham has caused “retarded growth, increased liver, kidney and spleen weights, congestion of the spleen, and death.”
2) As a root vegetable, potatoes absorb all of the pesticides, herbicides, and insecticides that are sprayed above the ground and then eventually make their way into the soil.
With potatoes, however, the chemical treatment is quite extensive.
During growing season – They get treated with fungicides
Before harvesting – They get sprayed with herbicides to kill off the fibrous vines
After being dug up – They get sprayed again to prevent them from sprouting
3) Quite often, the most important information about a food is what growers or “insiders” have to say about it.
Jeff Moyer, CEO at the Rodale Institute and former chair of the National Organic Standards Board, has been quoted as saying “I’ve talked with potato growers who say point-blank they would never eat the potatoes they sell. They have separate plots where they grow potatoes for themselves without all the chemicals.”
ORGANIC POTATOES ARE THE ANSWER“
More and more, I think back to what I ate the day before when I feel off. For me: Pork and salmon are now OUT. Chicken, for at least a year now, is SUSS. I had an unusually bad day yesterday–grey mood, low energy. My suss for the preceding days is burrata (from Costco). I pledge to not buy them ever again. Maybe a problem with lactic acid or cheese enzyme (possibly tainted with mold, per Ray).
It’s a minefield out there!
I’m with you on the chicken and pork @Lilac, I have had some extensive history of bad reactions to both. You said it, it is a minefield out there! Have you seen this video on pork. I posted it on the RPF. I thought the cured pork was the bad one, but it turns out the uncured pork is the bad stuff….
Does everyone here think we can just smell our food to know if its safe. Like potatoes. I was in the supermarket last night and picked up a bag of potatoes and they just reeked of chemicals, like something I’d find in the farm garage used to spray on wheat…
Organic food smells nice
Family tells me it’s nothing
people have no senses anymore. what are we becoming?
“Coconut oil lowers the requirement for vitamin E, and reduces the toxicity of the unsaturated fats (see Cleland, et al.), favoring effective respiration and improving thyroid and progesterone production.”
-Ray Peat“Processed foods often contain several of them; food regulations limit the amount of each emulsifier present in a particular food product to 1% to 2%, but they don’t restrict the number of emulsifiers allowed. Emilie Viennois from the Institute of Biomedical Sciences at Georgia State University, who led the new research, showed in earlier work that emulsifiers changed the good bacteria living in the guts of mice. These changes promoted metabolic syndrome, which is a risk factor for certain chronic diseases such as diabetes, obesity and heart disease, and inflammation; those in turn have been connected to inflammatory bowel disease (IBD). Some cases of IBD can trigger tumors to grow.
In her latest study, Viennois wanted to connect the dots to focus on whether emulsifiers affected cancer risk: specifically colon cancer. After three months of feeding some animals two common ones—polysorbate 80 and carboxymethylcellulose—in their water, she found that animals who consumed emulsifiers showed changes in their gut microbes that were consistent with promoting tumor growth. Using a theoretical model for conditions that promote colon cancer, she found that the higher levels of inflammation created by the microbial changes form the perfect cancer friendly environment.”
https://time.com/4559107/processed-food-additive-emulsifier-cancer/
- You must be logged in to reply to this topic.
Author
Cari aka "Rinse & rePeat"