As you read this blog post, we want you to think about the story that unfolds. It will be unlike anything you’ve ever heard before:
The untold history of healthy food
When a mother is pregnant and eats nutritious food, she has an impact on her future child’s DNA which influences their weight, height and intelligence. From the moment they are able to grab the breast or kangaroo-mothers pouch they are consuming nourishment from a source that is higher in nutrients than from processed foods. Children who are fed vegetables before their first birthday have been found to have 20% more intelligence than those who eat no vegetables as babies. http://rxcostore.com/
During the later stages in pregnancy, the mother’s tastes change and she avoids healthy foods such as fruit and vegetables. If she consumes them afterwards then her baby will have a healthier future life than if they are not consumed.
In the last trimester of pregnancy, the mother can take a drug called Phenobarbital which lowers the amount of phenylalanine in her fetus’ brain if she is deficient in phenylalanine. The only source of phenylalanine is from fruit and vegetables. So when she eats more, so does her unborn child. In fact, if all women ate more fruit and vegetables they would benefit their unborn babies with an IQ increase of up to 30%.
In the 1940’s, 1950’s and 1960’s scientists discovered the role of vitamins and enzymes in producing healthy food. Enzymes are the catalyst in the process of digestion and are destroyed through heat treatment. Processed foods have been heated which destroys most of the nutrients. Enzymes from fresh foods aid in digestion but processed foods do not contain enzymes intact.
Science also discovered that vitamin C grown from crystals or synthesized is a different molecular structure than vitamin C that is extracted from fruits and vegetables because humans cannot produce vitamin C so it must be consumed through food sources.
Harvard School of Public Health published the following:
In 2003, a research review in the journal “Nutrition Reviews” concluded that “scientific evidence consistently shows no level of dietary modification that will produce major effects on long-term weight loss.” And also that “dietary fat intake is not associated with cardiovascular disease and its risk factors, including myocardial infarction and stroke. In fact, a diet with a high content of fat may reduce high blood pressure and improve dyslipidemia…It has been suggested that dietary fat rather than cholesterol contributes to the development of coronary heart disease.”
Another study published in the “Journal of the American College of Nutrition” said that “the relationship between dietary fat intake and mortality is complex” due to the relationship between food quality, nutrient density, and saturated fat intake with various health outcomes. The researchers wrote that “a significant proportion of cardiovascular disease mortality appears to be due not only to high consumption of saturated fat but also other dietary factors such as low consumption of fruit, vegetables, and whole grains.”
The most recent study in 2012 found that a diet high in processed meats (cooking meats) but low in fruits and vegetables increases risk for death from cancer by up to 42%.
The relevance to healthy food is the lack of vitamins and enzymes in processed foods. The fact that maternal consumption of fruits, vegetables and legumes can have an impact on the health of their unborn child is not commonly known.
In the years 1990 – 2000, scientists explored the gut microbiome which is the community of microorganisms that live in the digestive tract. We now know that 60% of our immune system is located in our gut. There are approximately 40 trillion organisms that live in our body and 2 million genes make up our genes. The research from Yale University says that we need between 500 to 1000 species of different bacteria for a healthy body. The question is how to cultivate healthy bacteria for a healthy number?
The answer is through eating more fresh foods; not just fruits but vegetables, legumes, seeds and nuts as well. These foods contain proteins and carbohydrates which feed our good bacteria as well as antioxidants to help it thrive. When the good bacteria is thriving and plentiful, it is able to fight off bad bacteria.
The question is how to cultivate healthy bacteria for a healthy number?
The answer is through eating more fresh foods; not just fruits but vegetables, legumes, seeds and nuts as well. These foods contain proteins and carbohydrates which feed our good bacteria as well as antioxidants to help it thrive. When the good bacteria is thriving and plentiful, it is able to fight off bad bacteria.
As a nation we need to shift back to using food as medicine for every human on the planet. Only then will we realize our full potential as a society. We must learn that obesity and diabetes are not diseases but rather manifestations of consuming processed foods devoid of nutrition.
