A Living Thing Such As A Plant Animal Or Bacteria Natural Foods Vs Processed Foods

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Natural Foods Vs Processed Foods

A healthy diet is one that consists mostly of ‘natural’ foods, including vegetables, herbs, fruit, berries, whole grains, seeds and nuts. Unfortunately, the diet of most people in the Western world consists mainly of ‘processed’ foods. Typical problems with various processed foods are:

  • They are packed with harmful preservatives to promote ‘shelf life’. When a food’s shelf life is artificially extended, it not only resists bacteria, but also digests properly.

  • They tend to be loaded with unhealthy sugars, sweeteners and salts, designed to appeal to our taste buds, but which are harmful to our bodies.

  • Many processed foods contain artificial vitamins and inorganic minerals intended to convince consumers that the food products are ‘enriched’ in nutritional value. In reality, these synthetic vitamins and metal minerals cannot be assimilated into the bloodstream and only tend to clog the digestive tract and damage the kidneys and blood vessels.

  • Meat and meat products are usually derived from animals that have been fed large amounts of antibiotics, growth hormones and other toxic additives, all designed to maximize production on ‘factory farms’. Residues of these additives find their way into animal tissues and pass to consumers. In addition, many meat products are contaminated with disease-producing bacteria such as Salmonella or E. coli.

  • Some food products are ‘irradiated’ in order to kill bacteria and promote shelf life, resulting in lifeless and nutritionally deficient food.

  • Most processed foods contain artificial colorings and flavorings designed to appeal to the consumer’s aesthetics and tastes, but which in many cases are toxic to the body.

  • Processed foods are often prepared by cooking them in oil that contains significant amounts of unsaturated fats, resulting in food that damages or destroys cell membranes throughout the body.

  • Many types of processed foods, such as traditional ‘TV dinners’, are prepared and packaged in such a way that they can be easily reheated in a microwave oven before eating. Microwave cooking destroys enzymes and other important nutrients, essentially leaving food ‘dead’ with very little nutritional value.

A diet that relies heavily on processed foods is sometimes called the Standard American Diet, or “SAD” – the acronym says it all!

On the other hand, natural foods, if properly grown and prepared, and eaten when fresh, tend to provide the nutrients and life forces needed for a healthy body.

Modern commercial agricultural practices, unfortunately, tend to work against the production of healthy, natural foods. There has been an excessive reliance on the use of chemical fertilizers used to increase food production. With repeated growth cycles year after year, the soil tends to be stripped of its natural minerals and other life-sustaining nutrients. Such agricultural practices tend to reduce the vitality and nutritional value of fruits and vegetables.

Nature has its own way of dealing with the death of plants and animals, keeping our planet tidy. When life force declines, various types of microbes, fungi, insects and other ‘scavengers’ are naturally attracted to the dying plant or animal as a ‘food’ source. The residues of this process then become ‘fertilizer’ for the next generation. The concept of composting is based on this principle.

When plants grow in drained, lifeless soil, their natural life force is diminished. Consequently, they tend to attract microbes, fungi, insects and other scavengers as part of the natural scheme of life and death. To protect plants from such invasion, chemical insecticides and fungicides are applied to them.

The chemicals used in such fertilization and protection practices tend to find their way into the fibers of the resulting vegetables, fruits, and other agricultural products. Almost all such chemicals are toxic to the human body, some more than others.

The emergence of ‘organic’ farming is an attempt to return to more natural farming methods that do not rely on chemicals. Initially, ‘natural’ grocery stores were the most common source of organic food products. Now that consumer awareness has increased, organic fruits and vegetables are being sold in the ‘specialty’ sections of the produce department in most mainstream supermarkets.

As the marketing of organic products is still in its relative infancy, uniform standards for specifying the conditions under which products can legally be labeled ‘organic’ are not yet well established. So one still cannot be absolutely sure when buying products that are labeled ‘organic’ that they are, in fact, completely chemical-free. On the other hand, it can be relatively certain that produce not labeled “organic” has probably undergone at least some degree of chemical contamination.

The best possible solution to this situation is to have an organic garden of your own. Besides being sure that produce is grown in a chemical-free environment, there are other advantages. For example, fruits and vegetables can be eaten at their precise peak of ripeness and ripeness, yielding maximum nutritional value and flavor. In contrast, commercial fruits and vegetables must be harvested before peak ripeness to allow for delays in processing and distribution. This is a particularly important issue related to fruit, which is much healthier if eaten when it ripens naturally. Also, for a variety of reasons related to the life force and cycles of the planet, fruits, vegetables, and other natural foods have the greatest nutritional value if they are grown in the same geographical proximity as the area where you live.

Having your own organic garden is obviously much more of a challenge for city dwellers than for people living in suburban or rural areas. In this regard, European cities have generally been much more progressive than American cities in creating ‘community’ gardens where residents can rent a small plot to have their own garden or natural oasis.

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