Nutrition for Healthy Gums - Foods for Healthy Gums

Dr. Paul Gilbert

This is the second section of a three part series
intended to introduce you to the nutritional benefits
of consuming all natural, organic foods,
incorporating a diet based on these foods into your
lifestyle, and using all natural, organic, whole food
sourced supplements to help you keep your gums in
a healthy state.

Healthy Teeth 'n' Gums

Nutrition for Healthy Gums
Part 2 of 3 Food Insults

• HEALTHY TEETH ‘n’ GUMS WAKE UP YOUR SMILE •

Please click on this link to find out more about excellent nutritional
support to keep your gums healthy.

All artificial flavors. Artificial flavors are chemicals, and not foods. An
example is artificial vanilla, or vanillin, which is cheaply made from wood
by-products of the paper industry. Manufacturers of processed, packaged
foods use artificial flavors because they can be synthesized inexpensively
in large quantities, whereas truly natural flavors are costly to extract from
their food source.

Flavor enhancers. The most well known is monosodium glutamate or
sodium glutamate (MSG). Monosodium glutamate occurs when glutamic
acid is dissolved in body fluids. Glutamic acid exists naturally in small
quantities as part of the amino acid makeup of proteins in foods. When
foods containing proteins are digested, the body normally uses amino
acids, including glutamic acid, to build new proteins into body tissues, like
muscle.

If large quantities of isolated glutamic acid are put in a processed food,

your body cannot safely process the glutamic acid, because in this state,

monosodium glutamate is a potent neurotoxin and excitotoxin, meaning it

kills or injures brain tissue nerve cells by highly over stimulating them.

Monosodium glutamate is also related to aspartic acid, an amino acid

component of aspartame (NutraSweet and Equal), so symptoms from

consuming either one are similar. Both are known to be addictive.

Manufacturers of monosodium glutamate rarely add plain monosodium

glutamate as a separate ingredient in processed foods because then they

would have to label the food as containing MSG.

Instead, manufacturers of

processed foods can legally hide the fact that their processed foods

contain monosodium glutamate

by masquerading the monosodium

glutamate under the common name of an ingredient containing significant

amounts of glutamic acid or MSG. Did you know that ingredients with

names like natural flavor, soy sauce, modified soy protein, soy extract,

protein isolate, hydrolyzed vegetable protein, autolyzed vegetable protein,

autolyzed yeast, hydrolyzed yeast, yeast extract, maltodextrin, or sodium

caseinate are just some of the ingredients manufactures like to use

because they have been intentionally processed to yield high quantities of

glutamic acid or monosodium glutamate?

Read the ingredients in

processed foods and see how many contain “natural flavor” as an additive.

The Food and Drug Administration even allows the manufacturers to claim

that these products contain "no MSG added" or "no added MSG", even

though they know full well that the product contains MSG. When it comes

to monosodium glutamate, consumer beware is the buzz word!

Two other examples of flavor enhancers are

disodium inosinate

and

disodium guanylate.

Both are often combined with monosodium glutamate,

even if the MSG is not listed as a separate ingredient.

Artificial petroleum based chemical food colors and dyes. They are in
virtually any candy, pudding, baked goods, pastry icing, children’s vitamins
and junk food. If a processed food is geared for children, expect it to
contain one or more synthetic, petroleum based chemical food colors or
dyes. Chemical food colors and dyes are also to be found in many drinks,
ice creams and snack foods. They have been associated with cancer,
allergic reactions like asthma, and, especially with children, hyperactivity.
Be especially aware of red, yellow and blue dyes. These usually have a
number or the word ‘lake’ after them. Europe has banned them. Take the
hint and ban them from your diet by avoiding foods that contain them.

Chemical, or chemically derived, stabilizers, gums, emulsifiers and dough
conditioners used in breads and baked goods such as polysorbate 60, also
called sorbitan monostearate, polysorbate 80, mono and diglycerides,
sodium stearoyl lactate, brominated vegetable oil, and potassium bromate.
Natural gums such as guar gum, cellulose gum or karaya are better.
Lecithin derived from an organic food is an even healthier alternative.

Antibiotics and hormones. These are mostly found in meats, poultry and
eggs that have not been raised under organic conditions. The antibiotics
and hormones, which are usually synthetic, are used to offset the
unhealthy growing conditions of livestock and poultry raised in large scale
factory type farms. You don’t want these chemicals in your body.

All unfermented soy products, even if they are organic. Some examples are
soy milk, soy baby formula, tofu, soybean oil, and soy burgers. They have
been linked to a number of serious health problems, like cancer and heart
disease.

Leavening agents with aluminum in them like sodium aluminum phosphate
or sodium aluminum sulfate. Aluminum is a foreign substance to the body
and it has been associated with Alzheimer’s disease.

It’s worth repeating, beware of ingredient labels that have the ingredients written in tightly
spaced all capital letters in a color that is difficult to see against the background of the
label. It usually means that the manufacturer doesn’t really want you read the ingredients
in the label. Be suspicious of any ingredients list that seems to be unusually long.
Chances are excellent that it contains one or more chemical food additives.

By avoiding these insults to your well being, you will help create an internal, slightly
alkaline, health promoting environment in your body which will make your immune system
stronger and your gums healthier than you ever imagined possible.

To find out more about supplements to keep your gums healthy, please click on
this link.

Isn’t that kind of lifestyle really too hard for most people to follow?

If you are like most people, you will probably not be sufficiently motivated to consistently
apply the essential conditions for health just described. So the solution for
strengthening your immune system and making your whole body and gums as
healthy as possible, is to compensate for the health creating activities missing
in your life style, by adding all natural, organic, green whole food supplements to
your diet.*

For nutritional information about supplement recommendations to keep your
gums healthy, please click on this link.

These supplements promote enhanced health by providing you with all the nutritional
tools you will need to experience:

Remarkably improved digestion and assimilation of foods, made possible by taking
probiotics and food enzyme supplements.

Substantially enhanced nutrition obtained from an extraordinarily nutrient rich food
supplement made from blue green algae.

Significantly better protection against free radical damage by consuming
supplements made from whole food antioxidants, such as blue green algae, or
natural substances with powerful antioxidant properties like Coenzyme Q10.

Click here to begin traveling the road to enhanced gum health and whole
body wellness with special supplements.

Added sugars, especially high fructose corn syrup. High fructose corn
consuming excessive quantities of fructose, or fruit sugar, because high
fructose corn syrup is in so many processed foods, sodas, sports drinks
and energy drinks, having replaced more expensive sucrose, or table
sugar. In fact, high fructose corn syrup is now in virtually all processed
foods, primarily because it is so much cheaper for makers of processed
foods to use. High fructose corn syrup also contains much larger
quantities of free fructose than occurs naturally, as in fruits, and without
the essential fiber found in fruits.

High fructose corn syrup is made from corn syrup which is almost always

derived from genetically modified corn.

Corn syrup consists mostly of

glucose, and normally does not contain any fructose. To make high

fructose corn syrup,

the glucose in corn syrup is

highly processed

, using

genetically modified enzymes, into an inexpensive liquid

mixture

glucose

and

fructose.

This enables the manufacturer of high fructose corn

syrup to control the sweetness level by varying the ratio of the fructose

and glucose, although usually,

the mixture ends up with more fructose than

glucose

. Makers of processed foods like the fact that they can select a

high fructose corn syrup mixture that suits the sweetness they desire for a

particular processed food or drink. They also like high fructose corn syrup

because it mixes easily into drinks, and it extends the shelf life of

processed foods that contain it.

Because high fructose corn syrup is a mixture, there is no chemical bond

between the glucose and the fructose. In addition, as just stated,

there is

almost always more fructose than glucose

. This makes it very different

from sucrose, which is common table sugar. Sucrose is a disaccharide,

exactly half fructose and half glucose, in which the glucose and fructose

are

chemically bound together

. When you eat foods containing sucrose, or

table sugar, it is broken down during digestion in your body into fructose

and glucose. Although table sugar may play havoc with your health, at least

your body is able to regulate the rate of sucrose breakdown by means of

the natural digestive process. Consequently, your body also has some

control over the rate of fructose absorption from sucrose into the

bloodstream.

This is very important because fructose, unlike glucose, does not

stimulate insulin production, which means that there is no insulin

regulatory mechanism to control blood levels of fructose. Of even greater

significance is the fact that glucose can be metabolized in every cell of the

body, whereas fructose is primarily metabolized or broken down in the

liver.

Fructose is harder for your body to use than glucose, and it

ends up as fat

rather than being converted to energy. As a matter of fact, fructose very

quickly gets made into fat in your liver. Consuming

fructose is essentially

the same as eating globs of fat!

As a result, excessive quantities of

fructose consumption have been scientifically linked to a number of

common health problems, especially elevated triglycerides, insulin

resistance leading to diabetes, and overeating, with its close relative,

obesity.

There is a growing body of scientific evidence that the constant rise in

sugar consumption in the form of high fructose corn syrup is contributing

significantly to the obesity epidemic. One primary reason is because

fructose blocks the action of leptin, a hormone from fat cells, which

normally signals your brain when you’ve had enough to eat. The result is

that once leptin is inhibited, it is much easier for you to overeat.

Furthermore, when so much fructose from high fructose corn syrup is

metabolized in your liver, it overworks and eventually injures your liver,

much like as occurs in alcoholics.

Unfortunately for those who eat processed foods with high fructose corn

syrup, it has also been shown to be contaminated with mercury from

chemicals used in its manufacturing and processing.

The warning is clear.

Stop consuming drinks and foods with high fructose corn syrup.

Manufacturers also often use numerous other added sugars as

ingredients in processed foods -

for example, molasses, malt extract,

glucose,

dextrose (another name for glucose), fructose, crystalline

fructose, brown sugar, evaporated cane juice, maple syrup or nectar,

agave syrup, invert syrup, rice syrup, plain corn syrup, corn syrup solids,

and

inexpensive fruit juices, typically grape or

apple juice. By doing so,

food processors can place the individual sugars

closer to the end of the

ingredients list, thereby making the amount of

sugar in the ingredients

appear to be less than it actually is. Fortunately,

the total amount of sugar

from all the sugars must be listed in the nutrition

information box.

Read

the amount of sugar in the nutrition box label of any

packaged food,

especially breakfast cereals. You may be surprised to find

out how much

sugar is in many of them, and this includes organic

breakfast cereals.

Diet sodas. Diet sodas are all dangerous to your health because they
contain artificial and chemical sweeteners. Further down is a section on
artificial and chemical sweetener substitutes, which is a must read.

Diet sodas

do not

help you lose weight.

In fact they seem to cause weight

gain

because your brain is tricked into thinking that you have consumed a

high caloric food. When you give your brain a sweetness message without

the caloric energy, you end up craving calories more than ever, until you

satisfy your craving for caloric energy with a real high caloric food.

Non-diet sodas. Sugar sweetened sodas are a safer alternative to diet
sodas. They still are harmful to your health because the sugar plays havoc
with your blood sugar levels, and sugar plays a role in the formation of
cavities in teeth. Both regular and diet sodas contain large amounts of
phosphoric acid which can erode tooth enamel and contribute to a more
acidic, disease susceptible, body condition.

Sports drinks and so-called energy drinks. These drinks are mostly highly
sweetened, artificially colored and flavored water with some inexpensive
vitamins and minerals added. Energy drinks are usually spiked with
caffeine. None of these drinks have any significant health benefit for you.
Their major benefit is to the manufacturer, in the form of high profits.

All artificial and chemical sweetener substitutes. Most people are familiar
with aspartame (NutraSweet and Equal). Because aspartame is made from
two naturally occurring amino acids, aspartic acid and phenylalanine, it is
often claimed by manufacturers to be safe. Don’t believe this misleading
claim. In their natural state, aspartic acid and phenylalanine exist in small
amounts, along with other amino acids, as parts of proteins. When you use
aspartame, you are exposing yourself to large, potentially deadly quantities
of just these two amino acids.

Did you know that Aspartame is the most toxic of all the artificial

sweeteners or that it was originally created to be used as an anti-ulcer

drug? Are you aware that approximately 10% of aspartame is converted in

your body to methanol (poisonous wood alcohol), which is then converted

into formaldehyde?

Why would anyone want to intentionally poison

themselves with wood alcohol and formaldehyde, just to avoid using

sugar?

Artificial and chemical sweetener substitutes have NO food value, trick

your body into thinking it is eating something sweet, and have by-products

that produce harmful toxic side effects. This applies to you, and anyone

else who consumes them,

including diabetics

. Putting a toxic, artificial

sweetener into the body of a person whose metabolism is already badly

damaged by diabetes will only magnify the harm they cause, and make

matters worse in the long run.

The best action any diabetic person can

take for themselves is to seriously apply the nutritional principals on these

For information on nutritional support for your gums, please
click on this link.

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*These products have not been evaluated by the Food and Drug Administration and are not intended to
diagnose, treat, cure or prevent any disease. The body's ability and power to heal depends upon the totality
of diet, nutrition, lifestyle and environmental factors. No claims for the cure of any disease is intended, or
implied. Always consult a health care practitioner when dealing with disease states.

Rejuvenation, repair and cellular renewal throughout your entire body from two
special supplements. One supplement stimulates an increase of adult stem
cells and the other promotes the growth of new bone.*

For information on nutritional support for your gums,
please click on this link.

Whatever health benefits you are seeking, you are invited
to try the products described on this website and see for
yourself how they can elevate you to a new level of
confidence regarding the health of your mouth and the rest
of your body. That means greater peace of mind for you.

Coenzyme Q10 is essential for gum and heart health.

pages, especially by adding organic whole food supplements to their diet.

Synthetic or chemical preservatives. If you cannot read or recognize the
name of an ingredient, or if its name is printed only with initials, assume it
is a chemical preservative. Some examples of synthetic or chemical
preservatives are BHT (butylated hydroxytoluene), BHA (butylated
hydroxyanisole), TBHQ (tertiary butylhydroquinone) and propyl gallate,
which are often put in vegetable oils, sodium nitrate or sodium nitrite,
which are often used in lunch meats, sodium benzoate, sodium or calcium
proprionate, methyl or propyl paraben, potassium sorbate, sorbic acid,
sulphur dioxide (for wine), and EDTA (ethylenetriaminetetraacetic acid).
Avoid them like the plague!

Manufacturers use phrases such as ‘to protect flavor’, or ‘to retain

freshness’, so you will think that the preservatives are for your benefit.

They are really there to allow for extended shipping and storage times and

to increase shelf life in the store, all

at the expense of your health

. On the

other hand, vitamin preservatives, even if they are synthetic, such as

vitamin C or vitamin E, are acceptable ingredients.

Foods, like dried breakfast cereals, sold in packages that have chemical
preservatives such as BHT or BHA added to the package or the package
liner. The preservatives in the liner migrate into the food in the box. The
end result is the same as if the preservative were directly added to the
processed food as an ingredient. However, by putting the preservative in
the packaging material, the manufacturer does not have to list it as an
ingredient. Fortunately, they are required to tell you that the packaging
material contains the preservative.

Would you like to have healthy gums?
Would you like to maintain your gums in a healthy condition?
Would you like to improve the health of your gums?

If you answered yes to any of these questions, you are on the right page.

So what kind of nutrition, foods, and diet do I need for healthy gums?

If you want excellent health for your gums, you must understand and follow a simple
principle. This guiding principle will make it easy for you to know if you are using the right
kind of nutrition, foods and diet for your gums. Although this three part article is
about your gums, everything that is discussed below applies as much to your
teeth as to your gums, because your gums and your teeth function together as
one organ or body part. Wherever gums are mentioned, your teeth are included.
So here is the principle:

EVERYTHING YOU ARE EXPOSED TO IS EITHER A COMPLEMENT OR AN INSULT TO
YOUR WELL-BEING — NOTHING IS NEUTRAL!

Do you believe that your body is an integrated whole organism? If you answered
yes, then it follows that this principle applies to every part of your body, no
matter where the exposure occurs, because your body is an interconnected
whole organism.

Since your gums are part of your body, the most effective and efficient way for
you to successfully treat and heal your sick gums, is by healing your whole body.
And the only way to heal your whole body is by increasing your exposure to
complements and eliminating or reducing your exposure to insults. If you do,
this will naturally create both a sound body and healthy gums.

In conclusion, if you want healthy gums, you must develop healthy habits that
make your whole body healthy. You can’t have one without the other! There is
no other way. This is the essence of holistic, whole body, health.

The purpose of the rest of this page of part two of nutrition, foods and diet for healthy
gums is to introduce you to the dietary insults that stop you from having healthy gums.

Please click here to read about all natural, organic supplements that
complement your whole body health.

So what else do I need to do to make my whole body healthy?

Below is a comprehensive list of food based insults to your health, and the
health of your gums. From this list you will discover the kind of nutrition, foods, and diet
you need to avoid, to make your whole body healthy.

It is anticipated that parts two and three of this series will make it easier to understand
how most people allow themselves to be constantly assaulted and overwhelmed by insults
to their health, until they succumb to disease. It doesn’t have to be that way for you.
Achieving superb health simply requires a daily investment in complements, and
a constant vigil to avoid insults.

Start with just one or two items from this list of serious insults, reduce or eliminate
them from your diet, and then slowly make additional changes that will make your lifestyle
healthier. Limiting what you eat to organic foods will automatically exclude all the
insults to your well-being from non-organic, conventional foods.

Study the entire list below. It will greatly help your understanding of these ingredients and
exactly what you are really eating when you consume processed foods or foods that are
not organic. Please keep in mind that virtually all fast foods, junk foods, and most
restaurant foods contain insulting ingredients from this list.

To make your gums and whole body healthy you must decrease, or preferably
avoid, intake of insults to your well-being, such as:

Most processed foods. Why? Because altering and tinkering with natural

foods always makes them less healthy for you, and in many cases,

downright toxic.

If a processed food contains anything that isn’t one hundred percent food

in its natural state, don’t eat or drink it. Read the ingredients labels on

packages to learn what is in the product in the package.

Beware of

ingredient labels that have the ingredients written in tightly spaced all

capital letters in a color that is difficult to see against the background of

the label. It usually means that the manufacturer doesn’t really want you

read the ingredients in the label. Be suspicious of any ingredients list that

seems to be unusually long. Chances are excellent that it contains one or

more chemical food additives.

Be skeptical of any ingredient which you don’t recognize as a food, or it is

obvious from the label that it has been altered or modified. One example is

propylene glycol, also used in automobile radiator coolants as antifreeze. It

is sometimes added to foods to retain moisture. Another is modified corn

starch, which is corn starch that has had one or more of its physical

properties chemically changed, to make the starch more user friendly for

the manufacturer.

Don’t be fooled by labels that say the product or an ingredient is made

from a natural food substance, implying that the food is still natural and

safe.

When food processors “make” something from a food, they are

subjecting it to processing that usually involves chemicals. You can safely

assume that the end result is a product or ingredient that is contaminated

with the processing chemicals and has been altered into an unnatural

state. This makes it dangerous and not beneficial to your health. An

excellent example is the sugar substitute Splenda, which is often labeled

“made from sugar”.

Any food that is not organic. Why? Because conventional foods usually

contain traces of many kinds of chemicals, pesticides, herbicides,

antibiotics, bleaching agents and hormones, in addition to being highly

processed with one or more of the insults listed below. The nutritional

and health advantages of organic foods are discussed thoroughly in

part one of Nutrition for Healthy Gums.

Pasteurized foods. Pasteurization is a form of food processing. The natural

state of

any

food, including milk, and juice, is destroyed when it is

pasteurized.

Any pasteurized food lacks all its original enzymes, which

have been killed by the pasteurization cooking process.

Other organically labeled foods, such as juices and some nuts, may also be

pasteurized. Please keep in mind that once they are pasteurized, they are

no longer unprocessed whole foods, even if they are “organic”.

Partially hydrogenated oils. These oils are fats that started as naturally
occurring monounsaturated or polyunsaturated edible oils that have been

chemically altered by the process of hydrogenation into partially

hydrogenated fats. Partially hydrogenated fats are

always

trans fats.

whenever an ingredient is listed as partially hydrogenated, it is always a

trans fat.

Don’t be fooled by a label that says Zero Trans Fat

when a partially

hydrogenated oil is an ingredient

, because the Food and Drug

Administration allows a packaged processed food to be labeled as such as

long as there is less than half a gram of trans fats per serving. Less than

half a gram is definitely not zero!

Partially hydrogenated fats or oils are still being used because they resist

turning rancid, which means extended storage, transportation and shelf

life of any processed food that has them in it. This is a benefit only to the

manufacturer. In addition, milk and meat from cows and other ruminants

contains naturally occurring trans fats in small quantities. So many people

are consuming much greater quantities of trans fats than occurs naturally.

This is of significant concern, because trans fats from partially

hydrogenated oils create a great health risk for you. They are considerably

more harmful than saturated animal fats or naturally saturated vegetable

oils, such as coconut oil. Trans fats are well documented and known to

contribute to plaque formation in coronary arteries.

Are eating processed

foods with trans fats from partially hydrogenated oils worth the risk of a

heart attack?

Interesterified fats. Never heard of interesterified fats? That’s because

these dangerous fats are not always listed as an ingredient in processed

foods that contain them. They are vegetable oils that have been chemically

hardened, similar to the highly industrialized hydrogenation process, but

without producing oils that contain trans fats. The bad press about trans

fats is motivating manufacturers of edible vegetable oils to switch to

interesterified fats. The end result is a fat rich in stearic acid.

The FDA has

ruled that food manufacturers can use terms in the ingredients label like

high stearate or stearic rich fats in place of “interesterified.”

Like trans fats from partially hydrogenated oils, these man made fats are

no longer in their natural state. Your body will try to make use of them and

in the process, these fats end up in cell membranes. There is evidence

that interesterified fats, just as with trans fats, can create serious health

problems, particularly heart disease in men and breast cancer in women.

Even if that were not the case, these oils can accumulate in your body and

cause cell damage, especially in your nervous system, because they

contain hazardous waste products full of free radicals and residues like

aluminum and nickel from the catalysts used to process the oil.

The bottom line is that if a processed food includes vegetable oil as an

ingredient, unless the oil is organic, you can assume you’re about to

consume either interesterified fats, or trans fats.

Foods labeled ‘natural’ or ‘all natural’. Be cautious! The Food and Drug

Administration allows a food or ingredient to be labeled natural even if it

has been chemically extracted and processed, as long as it started from a

natural substance. It makes no difference to the Food and Drug

Administration if the chemically extracted substance is contaminated with

traces of chemicals, if the final ingredient bears little resemblance to any

truly natural food substance, or if the ingredient is present in larger, and

often in much greater amounts, than occur in nature.

So called ‘natural flavors’ are a prime example of this. They contain large

amounts of glutamic acid, which becomes monosodium glutamate (MSG) in

your body. A section below discusses this in more detail.

A processed food labeled natural or all natural may be unhealthy, simply by

exposing you to natural substances in much greater quantities than occur

in nature. One such example is too much fructose (fruit sugar) in high

fructose corn syrup. You can read more about this in the next section

below.

A processed food labeled natural or all natural may still include

ingredients that have been genetically modified, and you won’t know it

unless the manufacturer clearly states that there are no genetically

modified, or GM or GMO ingredients contained in it.

The name of the game is

consumer beware

. You can totally avoid the

problem of inadvertently consuming fake natural foods, simply by eating

only organic foods.

An excellent alternative to both sugar and artificial sweeteners is Stevia, a

South American herb sold as an herbal supplement and used as a safe,

natural, non-caloric sweetener in foods.

Insecticide and herbicide chemicals routinely used by non organic,

conventional growers to kill insects and weeds. The result is that residues

of these toxic chemicals contaminate virtually

all

conventional produce.

The first and best known pesticide, DDT, has been replaced with many

others. Although the application of pesticides by farmers has been

dropping in recent years, spraying with herbicides is increasing, primarily

for genetically engineered crops.

Pesticides and herbicides are meant to kill. Eating contaminated fruits and

vegetables introduces the poisonous chemicals into your body. It is best

to assume that all conventional fruits and vegetables are tainted and to

avoid them altogether. You can identify conventional produce because it

has a tag or label with

four

digits, starting with a number

Genetically modified ingredients in packaged foods, or genetically

modified fruits and vegetables. GM or GMO are other terms for genetically

modified food substances. Corn, soy, canola and cotton seed

are the most

common plants and vegetables that are grown or processed from

patented, genetically modified seeds. These are seeds that have been

genetically tampered with in two ways.

One way is to make them more resistant to insects by genetically forcing

the plant to produce more of its own natural pesticides than it normally

would (in the past, selective breeding was employed to naturally create

hybrids that possessed the desired trait of insect resistance) The second

genetic modification is to make the plant more resistant to injury from a

commonly used weed killer with the active ingredient, glyphosate.

Unfortunately, this encourages farmers who plant these seeds to use this

type of herbicide indiscriminately.

The result is that plants that grow from genetically modified seeds expose

you to excessive amounts of chemical herbicide, and to large amounts of

natural pesticides produced by these plants. The long term effect of

exposure to these natural plant chemicals is unknown. The poisonous

effect of chemical weed killers is well documented.

In addition, some people feel that soy and soy based ingredients should

never be eaten, even if the soy is not genetically modified, because soy

hybrids grown today are so high in natural estrogen like chemicals.

Unfortunately, genetically modified ingredients in processed foods made

from genetically modified corn or soy are not required by the FDA to be

labeled as such.

It is best to assume that a

non

-organic soy, corn, canola,

or cotton seed ingredient in packaged foods is genetically modified.

Fortunately, genetically modified

produce

is identified, so it can be

avoided. If the label on fruits and vegetables has

five

digits and begins

with an

, it is genetically modified.

Microwaved foods. When foods are microwaved, they end up containing
molecules and energies that never occur in food that is cooked

normally

―

the

way humans have been cooking since the discovery of fire.

Artificially

created

microwaves in microwave ovens are produced from

alternating

current (unlike

direct current microwave energy from the sun

and stars)

and force a billion or

more polarity reversals per second in

every food

molecule they hit.

Production

of unnatural molecules and

energies is

inevitable. Cells explode in the

microwave oven.

Microwaves can seriously deplete or alter the nutrients in food.

Microwave

radiation results in the destruction and deformation of food

molecules.

Naturally

occurring amino acids in proteins have been

observed to undergo changes in

shape, as well as transformation into

toxic forms, under the impact of

microwaves.

Microwaving also creates new compounds, called radiolytic compounds,

which

are mutations unknown in nature. Microwaving causes formation of

carcinogens, or cancer causing substances.

This has been shown to occur

even

with extremely short exposures.

There are other risks to your health when you use a microwave oven.

Never

heat food in a plastic container while in a microwave oven.

The

plastic is heated

from the food and releases toxic chemicals into the food.

Some of these

chemicals mimic female hormones, because they are

chemically similar to

estrogens. The result is that they contribute to

premature puberty in adolescent

and younger females.

Never heat milk for

a baby in a microwave oven

as the milk

may reach interior temperatures

above the boiling point, yet feel cooler on the

surface.

So be warned! In spite of its obvious speed and convenience, don’t use a

microwave oven for cooking. It’s not worth the risks to your health. If you

insist

on cooking food in a microwave oven, stay at least six to eight feet

away from it

while it is operating.

Beware, many restaurants use microwaved cooking. Ask if any of your food

order will be microwaved. If the answer is yes, change your order.

Dr. Paul Gilbert

E XCLUSIVE OFFER
Holistic, Professional
Dental Health Consultation
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Click here for my
suggested dental health
supplement program.