LOW GRADE INGREDIENTS BEGET HIGH GRADE ILLNESS:
The overall goal in the "Kalmese Fit" consumption approach is to reduce unnatural consumption as much as possible, in hopes of:
1. reducing the occurrence of seemingly random illnesses and concerns that we suffer from, and often ignore until the subject becomes one that is of suffering,
2. building and rebuild adequately hydrated and nutritionally complete cells and tissue,
3. reducing inflammation, inflammatory responses and chronic pain,
4. reducing the potential of macular degeneration,
5. improve neuromuscular functionality, memory, gait and balance,
6. reduce the potential of injuries.
Our bodies are intricately designed to break down naturally occurring nutrients to produce new cellular matter, strengthen all organic functionality, sharpen senses, and discard old tissues and waste.
INDUSTRY:
Over the years of the development of industrialized food production, laws and provisions were passed by legislation, to allow the sale and distribution of chemical products so that manufacturers can save money in production, and to promote the increase of appeal and addictive qualities in foods.
When we consume a large quantity of chemical additives, instead of clean, whole foods our bodies' processes are interfered with dramatically. Where the brain seeks an apple's naturally occurring carbohydrates and fiber, many of us have replaced with coffee or sports drinks, there begins a highly counterproductive routine. It literally teaches the body to depend on artificial/processed sugar, a complete lack of fiber, zero phytochemicals (that we are wired to NEED), and additives that have absolutely nothing to do with healthy human development.
Chemical additives such as yellow #5, aspartame, BVO, BHA, BHT, DDT, waxes and benzoate are all 100% unnatural, are all connected to countless illnesses/diseases/health concerns, and are only 8 of over 3 thousand different additives that companies are allowed to legally add to our food supply. Artificial sugars, white flour, colorings, preservatives and pesticides make up a wide variety of additives that are often not displayed on labels, or renamed to reduce consumer concerns.
WHERE ARE FOOD CHEMICALS FOUND MOST?
* WHITE SUGAR based products
* WHITE FLOUR based products
* Bread
* Pastas
* Pastries
* Tortillas
* Most boxed items
* Frozen dinners
* Microwave food
* Cow milk products
* Fast foods
* Crackers
* Dessert foods
* Premade popcorn and chips
* Non-potato chip products
* Most flavored cereals
* Almost all store-bought non-water beverages
ARTIFICIAL SWEETENERS: contain unparalleled addictive properties. Companies add sugar to foods like ketchup, cereals and candies to improve the number of repeat sales. Artificial sweeteners reduce the palette's ability to identify the food that is being consumed, ultimately costing the body a crucial digestive opportunity that is designed to promote natural digestive enzymatic production in the mouth during chewing. The palette desensitizes and ultimately reduces its ability break down foods appropriately for proper digestion. Artificial sweeteners are all turned into sugar and affects blood sugar negatively.
Be on the lookout for these (but not limited to) artificial sweeteners:
* Acesulfame K
* Aspartame
* Fructose
* Saccharin
* Sorbitol
* Sucralose
* Sugar
* Tagatose
* Xylitol/Sorbitol
FOOD COLORINGS are added to create visual appeal. If you were to combine sugar, corn syrup, hydrogenated palm kernel oil, citric acid, tapioca dextrin, modified corn starch, natural and artificial flavors, not one person would ever buy the mixture. Once you add Red 40 Lake, Titanium Dioxide, Red 40, Yellow 5, Yellow 5 Lake, Yellow 6 Lake, Yellow 6, Blue 2 Lake Blue 1 and Blue 1 Lake you will have skittles; one of the highest sold candies of all. Many of these additives have already been proven to have cancerous effects and hyperactivity concerns in children.
COLORINGS TO BE MINDFUL OF AVOIDING:
Blue #1
Blue #2
Blue #2 Lake
E 150 Caramel
Green #3
Red #3
Red #40
Red #40 Lake
Yellow #5
Yellow #6
Yellow #6 Lake
PRESERVATIVES are used to prevent spoilage. In war, it has been said that U.S. soldiers who have died in the middle east have been known to decay significantly slower than deceased locals. Studies have shown that it is our higher consumption of preservatives in our foods, which in turn, interferes with apoptosis and other naturally occurring cellular death/reproduction processes, to blame for this extraordinarily odd occurrence. Cells are meant to live, replicate, die and become discarded; preservatives are not identifiable by the body and can negatively affect your body's ability to develop new, healthy tissue, and mature over time. "From the research, it is clear that all preservatives should be avoided, especially by people who are prone to allergies."
- Lara Pizzorno M.A., L.M.T.
Some preservatives and additives to keep an eye out for:
Benzoates
Benzoic Acid
BHA
BHT
Monosodium Glutamate
Nitrates
Nitrites
Potassium Bromate
Propyl Paraben
Sulfites
Sulfur Dioxide
PESTICIDES seems like a simple subject right? WASH YOUR PRODUCE!!!! Right? Well it doesn't quite end there. Practically all added fruits, vegetables, vitamins, and minerals that are listed in ingredient lists in almost all boxed products are covered in pesticides. Store-bought foods that have "real fruit", "natural flavoring", labels that say "natural" and countless other products, have pesticides from the original products used.
Research has proven that the vast majority of all animals that are intentionally procreated for slaughter, are fed 100% genetically modified food products that are covered in pesticides, many of which are directly related to cognitive/neurological, cardiopulmonary, and gene damage concerns when consumed with high regularity.
Reduce your pesticide intake by:
* Washing your produce thoroughly before consumption. A sink full of cold water with a quarter cup of apple cider vinegar is suggested to create a great 10-15 minute soak to break down the pesticides on your produce. Some roots, like beets and potatoes, require more thorough cleaning.
* Seeking local butchers and hunters to gain more reassurance in the molecular structural integrity of the consumable carcass by narrowing down what animal(s)' diet(s)' that affect your body.
* Shop FRESH organic where and whenever appropriate. Organic and boxed deserves skepticism all too often.
* Try to purchase more fruits that have a casing that can protect the edible contents: melons, pineapples, cantaloupe, etc.
Drink less store-bought beverages and more water and home-juiced from fresh produce drinkers.
CONCLUSION:
We needn't practice defeatism when we consume; saying the words, "We're all gonna die from something", doesn't accomplish much. Believing that "we can't avoid it all so why try" doesn't teach us or our young how to do better. These are purposeful solutions that can help us gracefully age, rather than living in fear of random, avoidable dangers. Please remember that water is the way to practice health properly, and giving your incredibly powerful body the best opportunity to make the most out of life, is tantamount to excellence and the ultimate tool to hand to generations to come.
LIVE HEALTHILY
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