According to a new study published in the Annals of Internal Medicine, low-carbohydrate, high-protein diets composed mostly of plant-based proteins and fats were associated with lower mortality rates overall and lower cardiovascular mortality rates.
The study concludes that a low-carbohydrate diet based on animal sources is associated with higher mortality in both men and women, whereas a vegetable-based low-carbohydrate diet is associated with lower cardiovascular disease mortality rates. In other words, to extend your lifespan, base your diet on plants, and plant-based proteins.
What the report in the Annals of Internal Medicine does not address are the far more potent killers in the American diet: food additives and chemicals that enhance appearance, boost flavor, and extend product shelf life.
A diet rich in plant-based foods from an organic garden is a good beginning on the path to good health, but the real killers in our collective diets are hydrogenated oils, acrylamides, sodium nitrite, enriched bleached flour, high-fructose corn syrup, sugar, and sucrose.
As Mike Adams, editor of NaturalNews notes, to make hydrogenated and partially hydrogenated oils hydrogenated, “oils are heated in the presence of hydrogen and metal catalysts. This process helps prolong shelf life but simultaneously creates trans fats, which only have to be disclosed on the label if the food contains more than 0.5 grams per serving.
“To avoid listing trans fats, or to claim ‘trans fat free’ on their label, food manufacturers simply adjust the serving size until the trans fat content falls under 0.5 grams per serving. This is how you get modern food labels with serving sizes that essentially equate to a single bite of food.”
No matter how much organic food you eat, we’ve assembled a list of eight foods that if consumed on a regular basis for an extended period, are sure to put you six feet under way before your time.
The butter flavoring in microwave popcorn comes from diacetyl, a chemical linked to severe lung and respiratory problems. The same danger is inherent in another butter substitute called 2,3-pentanedione. “The disease from exposure to diacetyl — bronchiolitis obliterans — is debilitating and potentially fatal. It irreversibly destroys the small airways in the lung. The only hope for many is a hard-to-get single or double lung transplant.” [Source]
Believe it or not, Fish. Yes, fish may be high in in omega-3 fatty acids, but it’s also high in mercury. “According to the Environmental Protection Agency (EPA), shark, swordfish, king mackerel, and tilefish contain the highest levels of mercury. For other seafood, the EPA recommends that a person consume no more than one serving of tuna steak or two servings of most other types of fish per week. It is particularly important that children, pregnant women, and nursing mothers follow these guidelines because unborn babies and small children are most sensitive to mercury.” [Source]
A good alternative source of omega-3 fatty acids is wheat germ, kidney beans, navy beans, tofu, winter and summer squash, raspberries, strawberries, broccoli, cauliflower, green beans, romaine lettuce, and collard greens.
Chips contain cottonseed oil which is high in saturated fat , white enriched flour, trans fats, sodium, and sugar. MSG in hidden in yeast extract. And by manipulating serving sizes, manufactures can claim their chips are trans fat free. Earlier this year, Canadian health officials considered allowing food manufacturers to include the anti-cancer drug asparaginase in foods such as potato chips and french fries. The drug asparaginase is injected in leukemia patients and marketed under the brand name Elspar.
The side-effects associated with asparaginase are agitation; chills; confusion; depression; drowsiness; fatigue; fever; headache; hives; irritability; joint pain; loss of appetite; muscle pain; nausea; rash; vomiting; weight loss; difficulty breathing; tightness in the chest; and allergic or hypersensitivity reaction. Asparaginase has also been associated with pancreatitis, and a bleeding disorder known as coagulopathy, leading to bleeding or thrombotic events such as stroke.
According to a study conducted by the University of Minnesota, researchers found that those who consumed more than two sugary sodas a week had an 87 percent higher risk of developing pancreatic cancer. And The New England Journal of Medicine points out that nearly half the increase in calories in the American diet is accounted for by consumption of sugared beverages. Additionally, a UCLA study found adults who drink at least one soft drink a day are 27 percent more likely to be obese than those who don’t. The study also found that 41 percent of children and 62 percent of teens drink at least one soda daily.
Full of sodium nitrate. Mike Adams explains that the nitrites themselves are not the problem. “People get more nitrites from vegetables than they do from meat, according to research by the University of Minnesota. During the digestion process, however, sodium nitrite is converted to nitrosamine, and that’s where the cancer problems begin. Nitrosamine is a carcinogen, but since it is not technically an ingredient, its presence can be easily overlooked on the packaging. Nitrosamines are also found in food items that are pickled, fried, or smoked; in things such as beer, cheese, fish byproducts, and tobacco smoke.”
“Hot dogs, lunch meats, bacon, and sausages contain sodium nitrate, an additive that preserves the color and general appearance of the product. Sodium nitrate leads to the formation of N-nitroso compounds, which are known carcinogens. In fact, a 1982 study by the University of Southern California School of Medicine found that mothers of children with brain tumors were significantly more likely to have eaten large amounts of meats containing nitrates than mothers who consumed very few cured meats. In addition, a study by the Cancer Research Center of Hawaii followed a group of people for seven years and found that those who ate the most processed meats had a 67 percent greater risk of developing pancreatic cancer.” [Source]
French Fries are made with hydrogenated oil and fried at high temperatures. They also contain acrylamides (see below #1), created during the frying process. “A prime source of trans fat is partially hydrogenated oil, which many fast-food restaurants continue to use for deep frying. Across the board, the more trans fat in red blood cells, the greater the chances of having a heart attack.” [Source]
Doughnuts contain hydrogenated oils, white enriched flour, sugar, and acrylamides. “Acrylamides are created during the frying process. When starchy foods are subjected to high heat, acrylamides form. A Swedish study found that acrylamides cause cancer in rats, and more studies are under way to confirm the understanding that acrylamides also cause cancer in humans.” [Source]