Foods to Avoid

Commercial Grade Eggs

Caged eggs contain enough antibodies from the antibiotics to decimate the bacteria bed in your stomach and small intestines—essentially killing off the good bacteria every time you eat a processed commercial grade egg.

Refined Oils

Refined oils cause oxidative, liver, skin, and vital organ damage, as well as positive ion damage. Consuming rancid food products can produce potentially toxic compounds associated with long-term harmful health effects concerning advanced aging, neurological disorders, heart disease, and cancer.

Gluten

Gluten protein in grain causes the villi to stop absorbing nutrition into the bloodstream. Gliadin—a class of proteins present in wheat and several other cereals—destroys the villi that try to absorb the gluten protein, causing malabsorption which is the cause of most diseases.

Products containing gluten set off an immune response that causes damage to the small intestine, interfering with its ability to absorb nutrients, leading to malnutrition and a variety of other complications.

Cooked Potato Skins

Potato skins contain Heterocyclic Amines when oven-cooked or fried. Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when foods are cooked using high-temperature methods. In laboratory experiments, HCAs and PAHs have been found to be mutagenic—they cause changes in DNA that may increase the risk of cancer.

Over-Cooked Red Meat

Red meat from animals treated with hormones, antibiotics, or steroids, as well as caged or feed yard animals. Well-done red meats contain significant amounts of cancer-causing Heterocyclic amines. HCAs are formed when amino acids, sugars, and creatine react at high temperatures.

Refined Sugars

Animal studies have shown a link between a diet high in HFCS and adverse health effects such as diabetes and elevated levels of triglycerides and LDL cholesterol. The Journal of Hepatology (June 2008) suggests there is a link between human consumption of HFCS in sodas and fatty liver disease.

Glyphosate (Roundup)

Glyphosate-activated or treated foods. All individual samples of GM-soy contained residues of both glyphosate and AMPA. In contrast, no samples from conventional or organic soybeans showed any residues of these chemicals. In GM-soy samples, the concentration of AMPA (mean 5.74 mg/kg) was on average nearly twice as high as glyphosate (3.26 mg/kg).

Synthetic Vitamins & Minerals

Synthetic folic acid is different from natural folate in important ways. Excess supplementation leads to high circulating doses in the blood and alters the functions of hundreds of genes. Children with autism were more likely to have mothers taking folic acid supplements during pregnancy. Folic acid supplementation alone can lead to the dysregulation of over 1,000 genes.

Carbonic Acid (Carbonation)

Carbolic acid (phenol) is found in adhesive dyes, lubricating oils, perfumes, textiles, antiseptics, disinfectants, and germicides. Symptoms of exposure include blue- or green-colored urine, decreased urine output, severe burns in the mouth and esophagus, abdominal pain, rapid heart rate, seizures, and trouble breathing.

Chlorinated Waters

Chlorinated water can destroy polyunsaturated fatty acids and vitamin E in the body while generating toxins capable of free radical damage (oxidation). This might explain why supplementation with essential fatty acids and antioxidants like vitamin E and selenium helps so many cases of eczema and dry skin.

Our ceramic activators can help address water quality concerns.

Pasteurized Milk

Pasteurized milk kills bone density. Low-fat pasteurized milk is a real problem when considering bone density and osteoporosis. The test for pasteurization (negative alpha phosphatase test) confirms that when milk is heated to 165°F, the enzyme phosphatase is 100% destroyed. This is the enzyme critical for the absorption of minerals including calcium.

Microwaved Foods

Microwave cooking changes nutrients so that changes take place in participants' blood—these are not healthy changes but changes that could cause deterioration in human systems. Research conducted by Bernard H. Blanc of the Swiss Federal Institute of Technology and the University Institute for Biochemistry.