101 Toxic Food Ingredients

101 Toxic Food Ingredients

Using this simple 4-step system is the easiest, fastest, and most powerful way to distinguish which food ingredients are toxic to your overall health and which are healthy to consume. There are hundreds, even thousands, of such toxic ingredients that food manufactures use, and it could take you months or maybe even years to dissect all of that information. This program is designed to restore your health and eliminate any Toxic ingredients that may be slowly causing your health to deteriorate. However, as a side effect, you may lose weight due to the change in your diet. If you exercise and lift weights, you may notice an increase in muscle and energy as well. You will immediately notice results within the first week of applying the concepts in this system. All you have to do is follow the proven plan I give you and you will instantly have more energy and vitality. The key is to use the alternative foods in your diet consistently to see the results. Read more...

101 Toxic Food Ingredients Summary


4.7 stars out of 12 votes

Contents: Ebook
Author: Anthony Alayon
Official Website: 101toxicfoodingredients.com
Price: $17.00

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My 101 Toxic Food Ingredients Review

Highly Recommended

This is one of the best e-books I have read on this field. The writing style was simple and engaging. Content included was worth reading spending my precious time.

As a whole, this ebook contains everything you need to know about this subject. I would recommend it as a guide for beginners as well as experts and everyone in between.

Exploring the Nature and Science of Food Additives

What are food additives Here's a really simple definition Food additives are substances added to food. The list of common food additives includes i Flavors and flavor enhancers i Preservatives Food additives may be natural or synthetic. For example, vitamin C is a natural preservative. Butylated hydroxyanisole (BHA) and butylated hydroxy-toluene (BHT) are synthetic preservatives. Many people think natural additives are safer than synthetic ingredients, probably because synthetic seems synonymous with chemical, a sort of scary word. Besides, synthetic additives often have names no one can pronounce, much less translate, which makes them even more forbidding. To ensure your safety, the natural and synthetic food additives used in the United States come only from the group of substances known as the Generally Recognized as Safe (GRAS) list.

Managing Meals Away From Home

As for what to bring well, you're limited only by your imagination and the amount of time you have available to eat. If you've cooked ahead of time, then there will always be some ready-to-eat meat in the fridge - leftover boneless chicken breasts, lean roast beef, or a turkey breast. Sliced cold meats can be eaten plain or put into a sandwich (pita sandwiches or wraps w lo-carb tortillas are good variations). Add variety to sandwiches with different condiments choose from an array of gourmet mustards or more exotic items like wasabi, pesto, and satay sauces. Leftover meat can also be chopped up and used to create salads - these take only seconds to scoop into a container for munching later on.

The Food Guide Pyramid

You must have noticed the food guide pyramid on food labels. The USDA and the DHHS designed this pyramid to be a flexible dietary guide for Americans. Each compartment contains a different food group and the recommended number of servings that should be consumed daily. The primary energy-providing nutrient (Chapter 2) found in each food group is written in parenthesis. See Figure 3-1. Although this Food Guide Pyramid is found on most food labels, many people are unsure how to use its information. The most common questions are about serving sizes and how many servings should be eaten. Often people overestimate the size of a serving, thereby eating more kcals than they anticipated. Table 3-1 gives an estimate of the amount of food per serving for each food group and Table 3-2 lists the number of servings required from each food group to meet the various total daily kcals shown in the left column. Look up the number of servings you need from each of the food groups to meet your Estimated...

The Complexities of Carbohydrates

But you cannot necessarily rely on food labels. Recently (in 2001) the Food and Drug Administration (FDA) rejected a request by numerous health food manufacturers to allow non-digestible and non-metabolized carbohydrates to be listed separately on packaging, so that diabetics and other people with glucose insulin disorders would be able to have the information upon which to make health-promoting decisions. I can't tell you I agree with this decision, and I certainly don't agree with the apparent notion that all carbohydrates are the same and affect your body the same way.

Detection of Secondary Changes

MDA (1,3-propanedial) is a three-carbon dialdehyde with carbonyl groups at the C-1 and C-3 positions. During autoxidation of polyunsaturated fatty acids, MDA is produced and this secondary oxidation product is highly reactive and remains bound to other food ingredients. An acid heat treatment of the food presumably releases the bound MDA.37 The amount of MDA has been commonly used as an oxidation index in muscle foods and different analytical techniques have been reported in the scientific literature to determine and quantify MDA.

Heres the formula again

Thanks to a new rule, by the FDA, to help stop label deception, all food labels should have a new calculation termed calories from fat. This is the first calculation above. Then, to get the percentage of fat for each serving, simply divide that number by the calories per serving (step 2 above).

General comments on the above timing and scheduling

Vastly overconsuming carbohydrates if things get out of control. So if they are supposed to eat, say 500 grams of carbohydrates during their free meal, they'll buy exactly that many and that's what they'll eat during the refeed. Yes, this does require you to read food labels.

AC What are your thoughts on nutrition for the typical client For lean muscle gain For fat loss

You must avoid sugars and artificial sweeteners. I know this must seem strict, but it really isn't. Most people have the hardest time with avoiding artificial sweeteners and processed foods. Why no sweeteners Number one, they are chemicals and I don't care what anyone says, consuming chemicals is not good for you They still raise insulin levels and inflammation in the body, which often appear in the organs, joints, or muscles. It is sad, but many people are used to having minor aches and pains, which are probably related to their nutrition and subsequent inflammation. This is why I stress zero tolerance for artificial sweeteners and processed foods. It sounds odd, but I can't even count how many cases of back, knee, and shoulder pain I have mitigated by helping people decrease consumption of artificial sweeteners and processed foods, and increasing consumption of water, breakfast, essential fats and protein. I worked with one gentleman in particular that was ready to go for a MRI on...

The Bountiful World of Maintenance

While you probably cannot convince your best friend to have her baker make a controlled carb wedding cake just to satisfy your needs, you can create your own personal world of sweets in your kitchen. In recent years, there have been more artificial sweeteners approved for use by the Federal Drug Administration. (See Artificial Sweeteners on pages 128-129 for more on sugar substitutes.) The recipe section at the end of this book will also introduce you to sugarless versions of many classic sweet treats.

Relying on labels Health claims

On the other hand, health claims approved by the USDA and the Food and Drug Administration (FDA) for inclusion on the new food labels are another matter entirely. If you see a statement suggesting that a particular food or nutrient plays a role in reducing your risk of a specific medical condition, you can be absolutely 100 percent sure that a real relationship exists between the food and the medical condition. You can also be sure that scientific evidence from well-designed studies supports the claim.

Adding colors and flavors

Colors, flavoring agents, and flavor enhancers make food look and taste better. Like other food additives, these three may be either natural or synthetic. Flavors and flavor enhancers Artificial flavoring agents reproduce natural flavors. For example, a teaspoon of fresh lemon juice in the batter lends cheesecake a certain je ne sais quoi (French for I don't know what a little something special), but artificial lemon flavoring works just as well. You can sweeten your morning coffee with natural sugar or with the artificial sweetener saccharin. (For more about substitute sweeteners, see Chapter 19.) Flavor enhancers are a slightly different kettle of fish. They intensify a food's natural flavor instead of adding a new one. The best-known flavor enhancer is monosodium glutamate (MSG), which is widely used in Asian foods. MSG may trigger headaches and other symptoms in people sensitive to the seasoning.

Recognizing Other Body Reactions to Food

1 A physical reaction to a specific chemical Your body may react to things such as the laxative substance in prunes or monosodium glutamate (MSG), the flavor enhancer commonly found in Asian food. Although some people are more sensitive than others to these chemicals, their reaction is a physical one that doesn't involve the immune system.

Staphylococcus aureus

Origin of the St. aureus is the animal in which it is a part of the normal microflora. Food contamination with St. aureus may happen by humans who also carry staphylococci. Food poisoning by St. aureus is the result of enterotoxin ingestion produced by the microorganism. Enterotoxin is a heat-stable substance and high cell numbers are required to produce sufficient amounts of the toxin. Temperatures usually above 15 C favor the rapid growth of the microorganism and the production of enterotoxin. The minimum temperatures for microorganism growth and enterotoxin production are 7 and 10 C, respectively. Because staphylococci are a part of the natural microflora of humans and animals, these microorganisms will always be present in raw materials. Therefore, attention is required in the implementation of GMP and GHP to minimize the contamination of raw materials with St. aureus and to avoid postprocess contamination of processed meat products.81

The Dangers of Trans Fats

This compelling research has had little effect on the packaged-food industry, but has, at least, persuaded some fast food chains to stop cooking with hydrogenated oils. And the FDA is considering mandating the listing of trans fats on the Nutrition Facts panel of food labels starting in 2002. Then, although foods would still contain these dangerous fats, you could choose to not purchase them. If enough consumers reject these foods, manufacturers would have to change their formulations.

The Breakfast Or Evening Ritual

At this point, place the square containers, rectangular containers, shaker bottles, and plastic resealable bag in your cooler with a bottle of flax oil, a bottle of fish oil, a bottle of apple cider vinegar, and one or two pieces of fruit. Throw in a couple of condiments as well, such as pesto, mustard, and so on.

Bottomline Bodybuilding

I'd like to address the sweetness factor in making protein drinks. Personally, I think all artificial sweeteners taste like vomit. They're fine as a sweetening enhancer but some sugar is still needed. I believe the fear of sugar is a little overstated. A couple of spoonfuls a day isn't going to kill you, especially if your goal is to build bulk. What's more absurd is when people substitute dextrose or maltodextrin for sucrose. Not only do they not taste as good but they're less sweet, requiring more of it, which adds to more carb calories. Fructose may seen like a logical choice since it's as sweet as sucrose and it doesn't cause a surge in insulin but it has a fruity aftertaste that just doesn't work with vanilla or chocolate. Besides, an insulin surge after a workout isn't a bad idea anyway. Try mixing some Nestles Quik with a spoonful of cocoa and a packet of sucralose with 2 scoops of protein powder. You'll have the best tasting protein shake you ever tasted and it'll cost a...

Protein Shakes Supplements and Weight Loss Aids

Look for a protein powder or shake with no more than 5 grams net carbs and 25 grams of protein. Avoid shakes that contain artificial sweeteners, and opt for powders and shakes made from whey protein over soy, egg, and other types of protein. Also, stay away from shakes that contain maltodextrin and high-fructose corn syrup. As an added bonus, some shakes contain essential fats in the form of flaxseed oil and medium chain triglycerides, which will help to bolster energy and immunity. Purchasing a shake that contains some fiber will help to get you regular, as well.

An Individual Approach

But those foods are hardly the end of the story. There are many others that produce intolerances. Strictly speaking, you could react badly to any food you eat. A few of the other very common allergy-causing foods are those in the nightshade family white potato, tomato, eggplant, paprika, bell and other peppers and tobacco. Add to that sulfites, coffee, chocolate and citrus fruits. Among the acceptable foods when you do Atkins, shellfish, beef, chicken, onions, mushrooms, pepper and other spices, plus artificial sweeteners, can also provoke a response.

Ratented Pivotiiuq Phial For Maximum Stretch Strong And Durable Non Sh3d Surface

To meet the demands of consuming 390 grams of a high quality dietary protein per day, Richard said that he would chug down 6-9 quarts of milk, (Richard remarked that Reindeer milk at 160 grams of protein to the quart and loaded with mega calories was a secret to the nutritional gain factor), 3 pounds of meat (mostly hamburger and other cheaper cuts of meat to keep his grocery bill down), and plenty of tuna, chicken, eggs, pasta, cheese, beans, unsalted peanuts, raisins, dates, figs, potatoes, yams and natural peanut butter (in large amounts). He did as best he could to avoid foods high in salt, sugar and food additives.

What To Put Into Your Shopping Cart Returnto Toc

Miscellaneous Items (Condiments) Train yourself to read ingredient labels many common condiments are often loaded with sugar (e.g. catsup and barbecue sauce), made with refined cooking oils (e.g. most salad dressings and mayonnaise), or contain undesirable preservatives or other compounds. It's important to read labels - both the nutrition information and ingredients - to determine if a particular item is acceptable. Check to see if the product has excess fat, sodium, added sugars and high-fructose corn syrup, partially-hydrogenated oils, or an unnecessarily high number of food additives.

Other details meal frequency portion size and gasp food lists

Finally is everything else and I suspect this is where readers will need the most help. Unfortunately, many of the condiments we are used to using either contain a lot of carbohydrates, fat or both. Ketchup, for example, typically contains a lot of sugar. Mayonnaise is basically pure fat. Most salad dressings either have a lot of carbs, a lot of fat or both. The sample recipes, by my friend Allie, should give you some ideas about how to go about setting up meals that aren't totally tasteless. Condiments Soy sauce Some of the new low-carb condiments (see below)

The Perils of Sugar

This is not real food it's invented, fake food. It's filled with sugar and highly refined carbohydrates and with chemically altered trans fats (they are listed as hydrogenated or partially hydrogenated oil on food labels), not to mention plenty of other chemical additives. For thousands of years, human beings were in luck-none of this food existed. Now we're stuck with it. Because it's incredibly profitable, it's also widely distributed. But there isn't a person on this planet who should be eating it.

How To Read Labels

I'm going to explain to you how to do something that the majority of Americans do incorrectly read food labels. The first and last thing most people look at when reading a label is how many fat grams it has. That's good. If it's low, say 1-5 g, then people assume it's low fat. This is bad. Just because a product has a low amount of fat listed in the total fat area it does not mean it's low in fat. To get the true fat amount, you must take into account the serving size. For example, a regular 8 oz. container of Kraft Original Parmesan Cheese has 1.5 grams of fat per serving. Seems pretty low, right Well, let's see. To find out the true fat content, first multiply the number of fat grams (1.5) by 9, to get the number of fat calories per serving (14 calories). Then divide that number by the total calories per serving (20). This will give you the percentage of fat you get for each serving of this product. After this calculation, I learn that this cheese is approximately 68 fat. This is...

Shaking Up Salt

Everybody tells you to eat less salt, but it's hard to avoid. We sprinkle salt on our food as a seasoning and it is added to almost every processed food. Condiments like ketchup and soy sauce are loaded with salt. Baked goods made with sodium bicarbonate are full of sodium. And you can tell from their names that many food additives, like monosodium glutamate (MSG) and sodium nitrite, have a lot of sodium. In fact, salt is so common that the typical American diet contains between ten and fifteen times the RDA for sodium, or between 5,000 and 7,500 mg, or between almost two and four teaspoons of salt every day.

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