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Improve the quality of your life. 1/8/2008 Real Food   For the last few years the “Real Food” movement has been increasingly popularized. Two recent books come to mind: Real Food: What to Eat and Why by Nina Planck and If It’s Not Real Food, Don’t Eat It by Kelly Hayford (see: http://www.kellyhayford.com/). Before those books were published, Sally Fallon’s Nourishing Traditions set the standard for real food advocacy. If you only have space on your bookshelf for one of these, I recommend the Fallon book. Actually the interest in real food can easily be traced back to the 60’s when the hippie generation discovered brown rice, tofu, and avocados. So called health food stores started springing up in places like Ann Arbor, Michigan and Madison, Wisconsin, much to the chagrin of the Kroger and Marsh chains. These food retailing giants no doubt thought the small upstarts were just trendy boutique stores. Of course these days Whole Foods Market and Trader Joes have gone well beyond the trendy. Most people are nothing short of impressed after a first visit to a Whole Food Market especially after touring the produce department. What exactly is the big deal about real food and isn’t it safe to say that all food is real? Real food advocates will quickly point out a few easily identifiable examples of pseudo foods or let’s say non-real foods. Aspartame, perhaps better known as NutraSweet or Equal is a totally artificial creation. There is no aspartame in nature. It was discovered quite accidentally in 1965 by James Schlatter when he accidentally licked his finger contaminated by a product left over in the course of producing an anti-cancer drug. Now this artificial sweetener, 180 times sweeter than sugar, is used in over 5000 patented products, most notably in diet sodas. Since its introduction into the food supply, suspicions, charges and counter-charges have arisen non-stop. Researchers have postulated that when the temperature of aspartame exceeds 86 degrees F, the wood alcohol in aspartame converts to formaldehyde and can ultimately cause a methanol toxicity mimicking multiple sclerosis and very likely triggering systemic lupus. Aspartame is addicting and can cause people who consume it to crave junk and snack foods and more artificially sweetened foods and beverages. (For more about this artificial product and its consequences open the attached article by Betty Martini). So by definition real food never contains aspartame. The next time you stop at your favorite fast food restaurant, purchase a factory made food product, or even order a bowl of so called homemade soup in most restaurants, don’t be surprised if that secret, beguiling, come back for more taste, is really a trick being played on your tongue by the free glutamic acid in your MSG laden food. The Japanese invented this food ingredient in 1908 to artificially create a meat-like flavor from laboratory processed grains and legumes. Unfortunately MSG (monosodium glutamate) is a neuro-transmitter that affects the hunger and weight control centers of the brain causing those who eat it to crave more food and that’s not a good thing if you are trying to alter your body composition. In addition to weight gain, MSG and Aspartame are associated with many conditions, including migraine headaches, fatigue, depression, seizures, brain fog, and ADD. In the 1950’s MSG was added to baby foods in large amounts but after congressional hearings regarding its safety for infants, the industry agreed to discontinue the practice but in reality it was re-introduced in another form—hydrolyzed protein. Dr. Russell Baylock MD, a board certified neurosurgeon, describes in his must read book, Excitotoxins: The Taste That Kills, how the free glutamic acid (MSG) is absorbed directly from the mouth to the brain if it gets past the blood brain barrier as it often does. Dr. Baylock reports that in that case the nerve cells either disintegrate or shrivel up. Is it possible, as some investigators believe, that the increase in violence in this country is due not to sugar but instead to the ubiquitous use of MSG in our food supply, especially in factory made baby foods which if memory serves, was and is almost universally used? According to the Weston A. Price Foundation and author Sally Fallon, the three most toxic additives in the American food supply are MSG, hydrolyzed protein, and aspartame, and the first two are in all of those secret sauces with “natural flavors.” Anything that you buy that says “spices” or “a natural flavor” contains MSG! By the way, MSG has never been approved by the FDA, and can best be avoided by eating whole, fresh, natural foods and health food brands that contain no chemical additives. So by definition real food never contains MSG. One of my favorite un-real foods to talk about is low-fat dairy products. These foods are everywhere and are considered sacred to most dieters. I have often asked clients what kind of cow gives skim milk. My oldest grandson thought about that question and said quite logically, “a skinny cow.” I told him that actually whole milk and skim milk (and all low-fat dairy products) are made in public proof stainless steel factories where the cow’s natural fat milk, which people used for thousands of years until recently, is put in centrifuges, taken apart and separated into all of its components to be reconstituted to exact proportions. Skim milk and the other lower percent versions all have dried milk powder added to them to replace the fat and to add some body. This powder, which is added to all low fat products, is made by forcing liquid milk through tiny holes at high pressure, and then blown out into the air with high heat for instant drying causing nitrates to form and causing the cholesterol in the milk to be oxidized. The trouble for skim milk drinkers is that they are now ingesting oxidized cholesterol which many leading medical theorists now believe to be a major contributor to the buildup of plaque in the arteries, to atherosclerosis. Hoping to prevent heart disease by drinking skim milk is actually encouraging this unhealthy condition. Low fat dairy has higher protein concentrations but is missing the necessary nutrients to metabolize the milk which were contained in the now removed fat. These un-real dairy products can lead to nutritional deficiencies. A January 2, 2008 Reuters Health report commented on two studies published in the American Journal of Epidemiology, both examining what impact the amount of calcium and vitamin D in the diet has upon the risk of prostate cancer. (American Journal of Epidemiology, December 1, 2007) Dietary calcium and dairy products have been thought to increase the risk of prostate cancer by affecting vitamin D metabolism. Data from several prospective studies have supported an association, but many other studies have failed to establish a link. The two studies reported on by Reuters revealed no link or association with dietary calcium and vitamin D and the risk of prostate cancer. This held true across all racial and ethnic groups. However, and very pertinent to the “real food” movement, both found their studies suggested that low-fat or nonfat milk increase the risk of localized tumors, that skim milk was linked with advanced prostate cancer, and that whole milk decreased this risk. It could fairly be said that the “real food” movement is a philosophy not a science and thus can be dismissed or at least discounted, but for those wanting to optimize their health that would be a dangerous discount. Remember not so long ago trans-fats in the form of margarines and fried foods were sainted and now the accepted science says that real butter is better. It is now common knowledge that real eggs with proper 0mega-3 levels come from free range chickens eating bugs and vegetable matter not from beak chopped, wing clipped, always cooped, 100% corn eating chickens. Science is confirming that denatured, defatted, unreal milk products should be in the suspicious food category. And despite what their manufacturers say, MSG, hydrolyzed protein, and the entire artificial sweetener arsenal including Splenda are equally as suspicious. I have met many well meaning and caring people who have decided to become vegetarians, eschewing all animal products including the demon, bacon. Instead they eat all manner of meat analogs. A food processing magazine describes an artificial bacon product like this: “Here is an engineered meat product which looks, cooks, and tastes like bacon but is formed and laminated by a co-extrusion process. It is made from a mixture of pork, beef, sugar, salt, MSG, and smoked flavor and has a number of advantages. It shrinks very little in cooking; holds its shape and color well; contains half the fat and twice the protein of bacon; costs less than bacon and the processed product does not delaminate.” Another version of this product substitutes all of the meat components with texturized soy protein. Honestly now, would you want to eat that?     < BACK TO HEADLINES

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