Guest guest Posted July 12, 2002 Report Share Posted July 12, 2002 The Most Harmful Foods A Remarkable Story of Healing In 1962, Dr. Frank Logsdon, former pastor of the famous Moody Memorial Church in Chicago, was a dinner guest in my home. Over the dinner table, he told a fascinating story of how he had had cancer and (rather than going the medical route) had gone to the Page Institute in Tampa, Florida. At this Institute, he was told to remove five white foods from his diet and to switch to a raw vegetarian diet. He had done this and his cancer disappeared! Dr. Logsdon was about 60 years old at the time he was in my home. Interestingly, the five white foods he was told had caused his cancer are the same foods my research has shown to be causing most of our physical problems. What are the five white foods causing our physical problems? I will list them, starting with the most dangerous substance we put into our body . . . Meat .. . . contains white fat! The average American meat eater puts over 50 pounds of fat (cholesterol) into his or her body each year! This fat clogs the arteries, which ultimately causes the heart attacks and strokes that will kill approximately 50 percent of our population. Meat is also the culprit in causing colon cancer, breast cancer, prostate cancer, and other forms of cancer. Cancer is responsible for 33 percent of American deaths. And meat is the primary cause of adult- onset diabetes, which kills 9 percent of our population. Meat also causes gout, arthritis, and a host of other physical problems. We are told that we need meat for protein and strength. However, we are not told that the cooking of meat changes the molecular structure of the protein and renders the protein in meat unusable by the body. If we look to nature, we will find that there is not a single animal in the wild that cooks the flesh it eats! More than twenty-five years of research has revealed meat, as it is produced today, to be the single most dangerous food that we put into our body. I have not eaten any meat for over twenty-five years. Dairy .. . . is the second most dangerous substance we can put into our bodies for many of the same reasons. We are told milk is the perfect food and needed for calcium. But we are not told that the pasteurizing of milk (heating it to temperatures of 160 degrees or higher) changes the calcium to an inorganic form, which cannot be assimilated by the body. In nature no animal pasteurizes its milk . . . and no animal drinks the milk of another species, nor does it ever drink milk after the age of weaning. The only source of bad cholesterol (LDL) is animal products! Animal products are not good food! Salt .. . . is another white substance that creates untold physical problems and suffering. The body needs sodium, but it must be in an organic form in order to be usable by the body. Table salt, sodium chloride, is an inorganic sodium compound formed by the union of sodium and chlorine that is extremely toxic to the body. This toxicity causes the body to retain fluid in an effort to keep this protoplasmic poison in suspension and out of the cells. Sugar .. . . is the fourth white substance creating our physical problems. Sugar is so changed and concentrated from its original plant form . . . that it is actually a drug! Just 10 teaspoons (approximately the amount found in one soft drink) will immobilize the immune system by about 33 percent. Approximately 30 teaspoons of sugar will shut down the immune system for a whole day. White Flour .. . . has had all the good substances (bran and germ) removed during processing. Then it is bleached, sometimes with a bleaching agent similar to Clorox. Finally, some coal-tar-derived (carcinogenic) vitamins are added, and it is sold to the unsuspecting public as " enriched. " White flour is not good food . . . in fact it is hazardous to your health! Drugs In addition to these five white substances, we must also consider the impact of drugs on our bodies. Most people are aware of how dangerous alcohol and nicotine are to the body, but they fail to realize that the caffeine in coffee, tea, and soft drinks is also an extremely dangerous substance. Caffeine is called a stimulant because it excites all of the nerve endings in an effort to rid the body of this poisonous substance. If a person drinks over two or three cups of coffee a day on a regular basis, they will usually develop severe drug withdrawal headaches if they suddenly stop drinking it. Alcohol, nicotine, and caffeine are dangerous drugs! Genetically Engineered Food What is genetic engineering or biotechnology? Genetic engineering or genetic modification (sometimes called new biotechnology) overcomes the limitations of traditional breeding because it allows for the transfer of a single genetic trait - rather than thousands as in traditional breeding - in a direct, predictable, and controllable manner. It also allows for the transfer of genes from one species or genus to another, which is another difference from traditional breeding. The government of Canada banned rBGH in early 1999. The European Union (EU) has had a ban in place since 1994. Although rBGH continues to be injected into US dairy cows, no other industrialized country has legalized its use. The GATT Codex Alimentarius, a United Nations food standards body, has refused to certify that rBGH is safe. JoAnn Guest angelprincessjo http://canceranswer.homestead.com/AIM.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2002 Report Share Posted July 12, 2002 Very interesting! What are good substitutes? The first things that come to mind... I don't have to much trouble eliminating the meat. Dairy-use soy milk? What about instant milk in a box, fat free? Salt-I have no idea Sugar-use the raw sugar or sucanat? Flour-use whole wheat or is unbleached ok? Maybe there are other choices? I am so new at all of this. I'd appreciate any suggestions you have. Thanks!!! Dawn At 11:21 AM 07/12/2002, you wrote: >The Most Harmful Foods > >A Remarkable Story of Healing > >In 1962, Dr. Frank Logsdon, former pastor of the famous Moody >Memorial Church in Chicago, was a dinner guest in my home. Over the >dinner table, he told a fascinating story of how he had had cancer >and (rather than going the medical route) had gone to the Page >Institute in Tampa, Florida. At this Institute, he was told to remove >five white foods from his diet and to switch to a raw vegetarian >diet. He had done this and his cancer disappeared! Dr. Logsdon was >about 60 years old at the time he was in my home. Interestingly, the >five white foods he was told had caused his cancer are the same foods >my research has shown to be causing most of our physical problems. >What are the five white foods causing our physical problems? I will >list them, starting with the most dangerous substance we put into our >body . . . > >Meat >. . . contains white fat! The average American meat eater puts over >50 pounds of fat (cholesterol) into his or her body each year! This >fat clogs the arteries, which ultimately causes the heart attacks and >strokes that will kill approximately 50 percent of our population. >Meat is also the culprit in causing colon cancer, breast cancer, >prostate cancer, and other forms of cancer. Cancer is responsible for >33 percent of American deaths. And meat is the primary cause of adult- >onset diabetes, which kills 9 percent of our population. Meat also >causes gout, arthritis, and a host of other physical problems. We are >told that we need meat for protein and strength. However, we are not >told that the cooking of meat changes the molecular structure of the >protein and renders the protein in meat unusable by the body. If we >look to nature, we will find that there is not a single animal in the >wild that cooks the flesh it eats! More than twenty-five years of >research has revealed meat, as it is produced today, to be the single >most dangerous food that we put into our body. I have not eaten any >meat for over twenty-five years. > >Dairy >. . . is the second most dangerous substance we can put into our >bodies for many of the same reasons. We are told milk is the perfect >food and needed for calcium. But we are not told that the >pasteurizing of milk (heating it to temperatures of 160 degrees or >higher) changes the calcium to an inorganic form, which cannot be >assimilated by the body. In nature no animal pasteurizes its >milk . . . and no animal drinks the milk of another species, nor does >it ever drink milk after the age of weaning. The only source of bad >cholesterol (LDL) is animal products! Animal products are not good >food! > >Salt >. . . is another white substance that creates untold physical >problems and suffering. The body needs sodium, but it must be in an >organic form in order to be usable by the body. Table salt, sodium >chloride, is an inorganic sodium compound formed by the union of >sodium and chlorine that is extremely toxic to the body. This >toxicity causes the body to retain fluid in an effort to keep this >protoplasmic poison in suspension and out of the cells. > >Sugar >. . . is the fourth white substance creating our physical problems. >Sugar is so changed and concentrated from its original plant >form . . . that it is actually a drug! Just 10 teaspoons >(approximately the amount found in one soft drink) will immobilize >the immune system by about 33 percent. Approximately 30 teaspoons of >sugar will shut down the immune system for a whole day. > >White Flour >. . . has had all the good substances (bran and germ) removed during >processing. Then it is bleached, sometimes with a bleaching agent >similar to Clorox. Finally, some coal-tar-derived (carcinogenic) >vitamins are added, and it is sold to the unsuspecting public >as " enriched. " White flour is not good food . . . in fact it is >hazardous to your health! > > >Drugs >In addition to these five white substances, we must also consider the >impact of drugs on our bodies. Most people are aware of how dangerous >alcohol and nicotine are to the body, but they fail to realize that >the caffeine in coffee, tea, and soft drinks is also an extremely >dangerous substance. Caffeine is called a stimulant because it >excites all of the nerve endings in an effort to rid the body of this >poisonous substance. If a person drinks over two or three cups of >coffee a day on a regular basis, they will usually develop severe >drug withdrawal headaches if they suddenly stop drinking it. Alcohol, >nicotine, and caffeine are dangerous drugs! > >Genetically Engineered Food > >What is genetic engineering or biotechnology? >Genetic engineering or genetic modification (sometimes called new >biotechnology) overcomes the limitations of traditional breeding >because it allows for the transfer of a single genetic trait - rather >than thousands as in traditional breeding - in a direct, predictable, >and controllable manner. It also allows for the transfer of genes >from one species or genus to another, which is another difference >from traditional breeding. > >The government of Canada banned rBGH in early >1999. > >The European Union (EU) has had a ban in place since 1994. >Although rBGH continues to be injected into US dairy cows, >no other industrialized country has legalized its use. > >The GATT Codex >Alimentarius, a United Nations food standards body, has refused to >certify that rBGH is safe. > > > >JoAnn Guest >angelprincessjo ><http://canceranswer.homestead.com/AIM.html>http://canceranswer.homestead.com/A\ IM.html > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2002 Report Share Posted July 12, 2002 ---Dawn, Actually my advice would be to visit your local grocery in search of their natural foods aisle. Our local Kroger has an excellent section of organic produce, boxed cereals and even frozen conveneience foods. There are several good milk substitutes out. I prefer the Eden Extra soymilk myself. Their vanilla is really tasty! http://www.Edenfoods.com There are soy butters that are available (in the states) and spectrum has a healthy margarine which is gmo and transfat-free. I alternate between the two on a regular basis. http://www.spectrumoils.com Arrowhead Mills carries good organic whole-grain flours for baking. They are excellent to the taste and one really cannot tell the difference from any of the refined brands out there. As for the salt, any brand of sea salt is fine. Usually this is available at Whole Foods markets or family health food stores in your area. As for sweeteners...there is stevia, agave, date sugar, sucanat and turbinado. Honey is also fine to use in cooking, although it is several times sweeter and I wouldn't recommend it for anyone who has diabetes or hypoglycemia in any form! We use a combination of stevia and agave in foil packets which does not elevate my hubby's blood sugar levels. I believe their website is http://www.nutraceutical.com If this doesn't work, LMK and I'll repost it for you. Unfortunately, the boxed milk also has the harmful rBGH included in it. Rice milk or non-gmo organic soymilk make healthy substitutes. We do use yogurt made by Stonyfield farms or Horizon organic dairy. They eliminate the harmful hormones and antibiotics that are present in the other varieties. http://www.horizonorganic.com We do eat some lean meats several times a week. The meats that are provided by Laura's Lean Beef are recommended by the American Heart Association. http://www.laurasleanbeef.com As I say, if these are not accessible...please lmk. I am posting off the top of my head. :-) Hugs, JoAnn In Gettingwell, Dawn Flerchinger <dawn.flerchinger@p...> wrote: > Very interesting! What are good substitutes? The first things that come > to mind... > > I don't have to much trouble eliminating the meat. > Dairy-use soy milk? What about instant milk in a box, fat free? > Salt-I have no idea > Sugar-use the raw sugar or sucanat? > Flour-use whole wheat or is unbleached ok? Maybe there are other choices? > > I am so new at all of this. I'd appreciate any suggestions you have. > Thanks!!! > > Dawn > >A Remarkable Story of Healing > > > >In 1962, Dr. Frank Logsdon, former pastor of the famous Moody > >Memorial Church in Chicago, was a dinner guest in my home. Over the > >dinner table, he told a fascinating story of how he had had cancer > >and (rather than going the medical route) had gone to the Page > >Institute in Tampa, Florida. At this Institute, he was told to remove > >five white foods from his diet and to switch to a raw vegetarian > >diet. He had done this and his cancer disappeared! Dr. Logsdon was > >about 60 years old at the time he was in my home. Interestingly, the > >five white foods he was told had caused his cancer are the same foods Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2002 Report Share Posted July 12, 2002 - " mrsjoguest " <angelprincessjo Friday, July 12, 2002 1:21 PM Seven Substances to Avoid > The Most Harmful Foods > > A Remarkable Story of Healing Let us say I beg to differ with this " remarkable " story. > Meat > . . . contains white fat! The average American meat eater puts over > 50 pounds of fat (cholesterol) into his or her body each year! This > fat clogs the arteries, which ultimately causes the heart attacks and > strokes that will kill approximately 50 percent of our population. Much misinformation about cholesterol. See article below (snippets from article follow) http://www.nytimes.com/2002/07/07/magazine/07FAT.html the N.I.H. spent several hundred million dollars trying to demonstrate a connection between eating fat and getting heart disease and, despite what we might think, it failed. Five major studies revealed no such link. A sixth, however, costing well over $100 million alone, concluded that reducing cholesterol by drug therapy could prevent heart disease. The N.I.H. administrators then made a leap of faith. Basil Rifkind, who oversaw the relevant trials for the N.I.H., described their logic this way: they had failed to demonstrate at great expense that eating less fat had any health benefits. But if a cholesterol-lowering drug could prevent heart attacks, then a low-fat, cholesterol-lowering diet should do the same. ''It's an imperfect world,'' Rifkind told me. ''The data that would be definitive is ungettable, so you do your best with what is available.'' Some of the best scientists disagreed with this low-fat logic, suggesting that good science was incompatible with such leaps of faith, but they were effectively ignored. Pete Ahrens, whose Rockefeller University laboratory had done the seminal research on cholesterol metabolism, testified to McGovern's committee that everyone responds differently to low-fat diets. It was not a scientific matter who might benefit and who might be harmed, he said, but ''a betting matter.'' Phil Handler, then president of the National Academy of Sciences, testified in Congress to the same effect in 1980. ''What right,'' Handler asked, ''has the federal government to propose that the American people conduct a vast nutritional experiment, with themselves as subjects, on the strength of so very little evidence that it will do them any good?'' Nonetheless, once the N.I.H. signed off on the low-fat doctrine, societal forces took over. The food industry quickly began producing thousands of reduced-fat food products to meet the new recommendations. Fat was removed from foods like cookies, chips and yogurt. The problem was, it had to be replaced with something as tasty and pleasurable to the palate, which meant some form of sugar, often high-fructose corn syrup. Meanwhile, an entire industry emerged to create fat substitutes, of which Procter & Gamble's olestra was first. And because these reduced-fat meats, cheeses, snacks and cookies had to compete with a few hundred thousand other food products marketed in America, the industry dedicated considerable advertising effort to reinforcing the less-fat-is-good-health message. Helping the cause was what Walter Willett calls the ''huge forces'' of dietitians, health organizations, consumer groups, health reporters and even cookbook writers, all well-intended missionaries of healthful eating. What this means is that even saturated fats -- a k a, the bad fats -- are not nearly as deleterious as you would think. True, they will elevate your bad cholesterol, but they will also elevate your good cholesterol. In other words, it's a virtual wash. As Willett explained to me, you will gain little to no health benefit by giving up milk, butter and cheese and eating bagels instead. But it gets even weirder than that. Foods considered more or less deadly under the low-fat dogma turn out to be comparatively benign if you actually look at their fat content. More than two-thirds of the fat in a porterhouse steak, for instance, will definitively improve your cholesterol profile (at least in comparison with the baked potato next to it); it's true that the remainder will raise your L.D.L., the bad stuff, but it will also boost your H.D.L. The same is true for lard. If you work out the numbers, you come to the surreal conclusion that you can eat lard straight from the can and conceivably reduce your risk of heart disease. Alobar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2002 Report Share Posted July 12, 2002 Thank you! I found all of what you said very helpful and I will look into each suggestion and see what I can find that will work for us. I keep forgetting about the healthy section of the store. Thanks again! Dawn At 12:07 PM 07/12/2002, you wrote: >---Dawn, > Actually my advice would be to visit your local grocery in search >of their natural foods aisle. Our local Kroger has an excellent >section of organic produce, boxed cereals and even frozen >conveneience foods. There are several good milk substitutes out. I >prefer the Eden Extra soymilk myself. Their vanilla is really tasty! ><http://www.Edenfoods.com>http://www.Edenfoods.com > There are soy butters that are available (in the states) and >spectrum has a healthy margarine which is gmo and transfat-free. I >alternate between the two on a regular basis. ><http://www.spectrumoils.com>http://www.spectrumoils.com > Arrowhead Mills carries good organic whole-grain flours for baking. >They are excellent to the taste and one really cannot tell the >difference from any of the refined brands out there. > As for the salt, any brand of sea salt is fine. Usually this is >available at Whole Foods markets or family health food stores in your >area. > As for sweeteners...there is stevia, agave, date sugar, sucanat and >turbinado. Honey is also fine to use in cooking, although it is >several times sweeter and I wouldn't recommend it for anyone who has >diabetes or hypoglycemia in any form! We use a combination of stevia >and agave in foil packets which does not elevate my hubby's blood >sugar levels. I believe their website is ><http://www.nutraceutical.com>http://www.nutraceutical.com >If this doesn't work, LMK and I'll repost it for you. > Unfortunately, the boxed milk also has the harmful rBGH included in >it. Rice milk or non-gmo organic soymilk make healthy substitutes. >We do use yogurt made by Stonyfield farms or Horizon organic dairy. >They eliminate the harmful hormones and antibiotics that are present >in the other varieties. ><http://www.horizonorganic.com>http://www.horizonorganic.com > > We do eat some lean meats several times a week. The meats that are >provided by Laura's Lean Beef are recommended by the American Heart >Association. ><http://www.laurasleanbeef.com>http://www.laurasleanbeef.com >As I say, if these are not accessible...please lmk. I am posting off >the top of my head. :-) >Hugs, >JoAnn > > In Gettingwell, Dawn Flerchinger <dawn.flerchinger@p...> >wrote: > > Very interesting! What are good substitutes? The first things >that come > > to mind... > > > > I don't have to much trouble eliminating the meat. > > Dairy-use soy milk? What about instant milk in a box, fat free? > > Salt-I have no idea > > Sugar-use the raw sugar or sucanat? > > Flour-use whole wheat or is unbleached ok? Maybe there are other >choices? > > > > I am so new at all of this. I'd appreciate any suggestions you >have. > > Thanks!!! > > > > Dawn > > > >A Remarkable Story of Healing > > > > > >In 1962, Dr. Frank Logsdon, former pastor of the famous Moody > > >Memorial Church in Chicago, was a dinner guest in my home. Over the > > >dinner table, he told a fascinating story of how he had had cancer > > >and (rather than going the medical route) had gone to the Page > > >Institute in Tampa, Florida. At this Institute, he was told to >remove > > >five white foods from his diet and to switch to a raw vegetarian > > >diet. He had done this and his cancer disappeared! Dr. Logsdon was > > >about 60 years old at the time he was in my home. Interestingly, >the > > >five white foods he was told had caused his cancer are the same >foods > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 12, 2002 Report Share Posted July 12, 2002 --- Alobar- I agree in some respects with what you are saying. The hydrogenated fats are in essence the very worst in regards to the accumulation of fatty deposits in the liver and arteries. However, there are other health risks involved with the saturated fats. Those with high protein diets (as in the standard american diet) run the risk of ketosis and osteoporosis. The arachadonic and phosphoric acids in animal protein are a contributing factor in osteoporosis and kidney disease. I doubt that I would have ever recovered if I had not eliminated the majority of saturated fats from my diet. A healthy person can tolerate them to a degree, but I firmly believe that those with any sort of heart or cardiovascular problems should think twice before eating very many of them and of course the organic meats and dairy pose less of a problem than the traditional varieties! Thanks for your perspective! Dr. Walter Willett is perhaps comparing animal fats with hydrogenated. There is no comparison! Natural fats are far superior to man-made fats. Unlike the transfats,they do provide some essential fatty acids, but it is wise for some with severe health problems to use them sparingly. Just my thoughts. One should be able to judge for themselves and their own situation,and as always it is a personal choice. If your only problem is diabetes, I would assume they wouldn't be that harmful for you. You are very lucky if you haven't been plagued with arterial deposits. I had a problem with it previously, so I chose to abstain for a period of time. I now use the Lauras Lean Beef, but as I say, very sparingly in contrast to my previous diet. I don't really know if they were part of the problem, but I'm not taking any chances. Who really knows which foods are the culprits? We only know how we feel and right now I feel great so I'm continuing on with what I'm doing!! LOL Cheers, JoAnn > > Much misinformation about cholesterol. See article below > (snippets from article follow) > http://www.nytimes.com/2002/07/07/magazine/07FAT.html > > the N.I.H. spent several hundred million dollars trying to > demonstrate a connection between eating fat and getting heart disease > and, despite what we might think, it failed. Five major studies > revealed no such link. A sixth, however, costing well over $100 > million alone, concluded that reducing cholesterol by drug therapy > could prevent heart disease. The N.I.H. administrators then made a > leap of faith. Basil Rifkind, who oversaw the relevant trials for the > N.I.H., described their logic this way: they had failed to > demonstrate at great expense that eating less fat had any health > benefits. But if a cholesterol-lowering drug could prevent heart > attacks, then a low-fat, cholesterol-lowering diet should do the > same. ''It's an imperfect world,'' Rifkind told me. ''The data that > would be definitive is ungettable, so you do your best with what is > available.'' > > Some of the best scientists disagreed with this low-fat logic, > suggesting that good science was incompatible with such leaps of > faith, but they were effectively ignored. Pete Ahrens, whose > Rockefeller University laboratory had done the seminal research on > cholesterol metabolism, testified to McGovern's committee that > everyone responds differently to low-fat diets. It was not a > scientific matter who might benefit and who might be harmed, he said, > but ''a betting matter.'' Phil Handler, then president of the > National Academy of Sciences, testified in Congress to the same > effect in 1980. ''What right,'' Handler asked, ''has the federal > government to propose that the American people conduct a vast > nutritional experiment, with themselves as subjects, on the strength > of so very little evidence that it will do them any good?'' > > Nonetheless, once the N.I.H. signed off on the low-fat doctrine, > societal forces took over. The food industry quickly began producing > thousands of reduced-fat food products to meet the new > recommendations. Fat was removed from foods like cookies, chips and > yogurt. The problem was, it had to be replaced with something as > tasty and pleasurable to the palate, which meant some form of sugar, > often high-fructose corn syrup. Meanwhile, an entire industry emerged > to create fat substitutes, of which Procter & Gamble's olestra was > first. And because these reduced-fat meats, cheeses, snacks and > cookies had to compete with a few hundred thousand other food > products marketed in America, the industry dedicated considerable > advertising effort to reinforcing the less-fat-is-good-health > message. Helping the cause was what Walter Willett calls the ''huge > forces'' of dietitians, health organizations, consumer groups, health > reporters and even cookbook writers, all well-intended missionaries > of healthful eating. > > What this means is that even saturated fats -- a k a, the bad fats - - > are not nearly as deleterious as you would think. True, they will > elevate your bad cholesterol, but they will also elevate your good > cholesterol. In other words, it's a virtual wash. As Willett > explained to me, you will gain little to no health benefit by giving > up milk, butter and cheese and eating bagels instead. > > But it gets even weirder than that. Foods considered more or less > deadly under the low-fat dogma turn out to be comparatively benign if > you actually look at their fat content. More than two-thirds of the > fat in a porterhouse steak, for instance, will definitively improve > your cholesterol profile (at least in comparison with the baked > potato next to it); it's true that the remainder will raise your > L.D.L., the bad stuff, but it will also boost your H.D.L. The same is > true for lard. If you work out the numbers, you come to the surreal > conclusion that you can eat lard straight from the can and > conceivably reduce your risk of heart disease. > > > Alobar Quote Link to comment Share on other sites More sharing options...
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