FOOD TIPS

Organic Food.

 Food grown using natural fertilizers like cow dung, leaves or compost, and  using crop rotation to enrich the soil, without pesticides or using natural pesticides like neem oil   is called organically grown food. Organically grown food does not irritate our bodies, often has much better flavour and can actively promote good health. A perfect looking vegetable or fruit, may be the result of too much pesticide being used during its growth, transportation and storage. It is wiser whenever possible, to eat organically grown food, thus preventing cancer, allergies and auto-immune disorders. Organically grown food does not have a long shelf life and should be consumed as early as possible as it does not contain pesticides and preservatives. One way to identify organically grown vegetables or fruit is to see whether it shows signs of being decayed or eaten by insects. If it is safe for an insect to eat, it is likely to be safe for you to eat it too. A question I am often asked is how do can you be sure that food is organic? There is no easy way to be sure but a person who says food is organic is more likely to give you organic food than a person who is not making that claim.  The supply chain is short with organic food, and it is easily possible for you to trace back where it comes from and how is it grown. 

AVOID:-

Mono-sodium glutamate (MSG), also called autolysed yeast extract, hydrolyzed vegetable protein, ajinomoto, flavoring, natural meat tenderizer etc.

MSG is a common ingredient in fast foods, Chinese foods, canned food, frozen food, prepared meals, sauces, salad dressing, cheeses chips and a multitude of other foods. It is an addictive substance associated with increasing appetite by stimulating insulin production, thus causing obesity, and diabetes mellitus. It is also a common trigger for headaches, migraine and elevated blood pressure. Consumption of MSG has a strong link with stomach and colon cancer.

Artificial colourings, flavourings and preservatives - Artificial colourings, flavourings and preservatives used in processed foods cause irritation of the intestines, and can cause obesity, cancer of the liver, stomach, lymphatic system and intestines. Preservatives are poisons which are added to food to stop bacteria from growing on the food. Research shows that most preservatives used in foods are dangerous and suppress the bodies immunity and predispose to the development of cancer. They also poison the mitochondria and enzymes in the body leading to fatigue and loss of energy. People who eat a lot of food with preservatives are prone to chronic fatigue syndrome, candidiasis and cancer. Eating food made from fresh ingredients will help you live a long and healthy life.

Canned food - If you are going to eat canned food ensure that the can is a steel can (commonly coated with tin and called a tin can) which should be free of dents, cracks and bulges. Once a can of food is opened it should be eaten immediately. If it has to be stored, transfer it to a sterile container and refrigerate. Canned foods are usually acidic in nature. Preserved food should always be consumed before the expiry date. If food sprays out of a can on opening it, do not eat it, as it is probably decayed and poisonous. Throw it away! Many canned foods contain MSG.

Dangers of eating meat grown using hormones- The association of hormones used in foods, with cancer and hormonal imbalances is very well known, yet poorly understood by most people. Cattle, poultry, pigs, turkey, eggs, salmon, eel, carp and other animals raised for use as food, are often given hormones to increase their rate of growth and to promote rapid weight gain. Hormones are commonly used to promote quick weight gain in chicken, turkey, quail, pork, beef, salmon and other meats. They are also used to stimulate production of eggs and to increase the yield of milk. Drinking large amounts of milk on a regular basis contributes to weight gain & obesity.

Preserved and packaged meats like sausages, hams, bacon etc. usually contain Sodium nitrite, to preserve the colour of the meat & stop it from putrefying and turning gray. This is usually mentioned on the label and in the body is converted into substances called nitrosamines which are highly carcinogenic and lead to leukemia in children, colon and pancreatic cancer. When you take sodium nitrite in the food you get a characteristic smell in the urine of the nitrosamines.

Hazards of Plastic & of Cooking food in microwave ovens. - Cooking food in microwave ovens, alters the food by causing cross linkages between protein and carbohydrate molecules to form synthetic glycoproteins. In a significant percentage (about 30%) of people, the body is unable to break down these synthetic glycoproteins. These glycoproteins can accumulate on the absorbing surface of the intestine forming an impermeable plastic-like layer. This layer can interfere with the absorption of carbohydrate and water soluble vitamins like Vitamin B & C leading to indigestion, malabsorption, irritable bowels, malnutrition and fatigue. This glycoprotein sticks to the lining of the colon irritating it. This chronic irritation can lead to polyps in the colon & colon cancer. The rise in colon cancer in western countries has co-incided with the increasing use of microwave ovens to cook & heat food. Fats can be absorbed through this layer so the person develops a craving for fatty foods resulting in weight gain and obesity. This layer can be removed by eating foods rich in fibre like raw vegetables, fruit, whole grain flours, oats,  beans or psyllium husk. Microwave radiation also converts amino acids into forms not found in nature and some of these are carcinogenic. Microwaving food in plastic containers releases cancer causing substances called dioxins which often cause breast cancer. Instant noodles, soups, foods covered with cling wrap all release dioxin when heated in a microwave oven. If the foods contain fat the dioxin is absorbed by the fat and easily absorbed in the body as dioxins are fat soluble.

Artificial sweeteners: - Saccharine, aspartame (brand names are Sweet & low, NutraSweet, equal etc.), Sucralose, (splenda) are all substitutes for sugar with more side effects on health than natural sugars. Saccharine is associated with a significantly greater risk of liver and bladder cancer. Aspartame use can cause neurological ailments, multiple sclerosis, muscle spasms, insomnia etc. Aspartame is the sweetener commonly used in diet cokes and other diet drinks.

You are wise to avoid them and stick to natural sugars in small to moderate quantities (less than 45 grams (3 tablespoons full) per day in divided quantities) except if you have diabetes when you should avoid them totally. Stevia is a natural sugar substitute with some what greater safety than the artificial sweeteners.

Soft drinks -  Soft drinks contain many harmful substances, which when taken in excess, cause health problems described below. These substances include phosphoric & citric acids which attack your teeth and bones removing the calcium and causing osteoporosis. They also contain Caffeine which makes children and adults more excitable and hyperactive and make it harder to sleep leading to insomnia. Diet soft drinks, use aspartame as a sweetener, with all the side effects described above. In fact a BBC article recently described the use of Colas as pesticides. If it can kill pests surely it can kill you too!

Cooked food should be eaten fresh - Cooked food should be eaten fresh as it ferments with growth of bacteria when kept for any length of time. Cooked food provides an ideal environment for the growth of bacteria and so, should be eaten, as soon as possible after preparation. Cooking food, makes it easier to digest, and kills viruses and bacteria in the food. It also destroys the natural protective enzymes called lysozymes which are present in raw food and help prevent bacterial growth. Left over food, stale food and any food eaten many hours after cooking can cause indigestion and flatulence as bacteria, viruses and fungus's like yeast are able to grow and multiply in this food.  Bacterial growth and subsequent decomposition of food occurs at all temperatures between 4 degrees Centigrade and 60 degrees Centigrade with maximum growth between 30 and 40 degrees Centigrade (80-110 degrees Fahrenheit). Cooked food kept at temperatures between 30-40 degrees Centigrade, allow rapid bacterial growth and decomposition of food. These temperatures are common in kitchens and dining rooms, both in warm & cold countries. This temperature range is also suitable for viruses to thrive.

Refrigerating foods -  Refrigerating foods reduces bacterial growth by lowering the temperature of the foods. Unfortunately most refrigerators are designed in a vertical format which allows the cold air to flow out of the bottom, when the refrigerator is opened and thus raise the temperature of the food as hot air flows in to replace this cold air. In households where refrigerators are opened frequently, the temperature of the food fluctuates, leading to bacterial growth and consequent deterioration in the flavour and quality. You should periodically check the temperature in your refrigerator which should be at 4 degrees Centigrade when you open it and at -10 to -15 degrees Centigrade in the freezer. Frequent use refrigerators and freezers should be the horizontal chest type which open from the top, where the cold air does not flow out on opening the refrigerator or freezer. In large households or institutions several small refrigerators are a better idea than one large refrigerator, as it allows better maintenance of food temperatures. Food should be placed in a refrigerator so there is place for the air to circulate and cool the food. Foods for long term storage should be stored in the freezer or in the lower part of the refrigerator as these are cooler. The longer the food stays in the refrigerator the greater the chance of bacterial decomposition of the food. Food kept in the refrigerator tends to get dehydrated, with a change in taste and flavour unless stored in airtight containers. Freezing foods destroys the cellular structure of the food due to the formation of ice crystals and leads to change in the flavour of the food. Food frozen quickly has less cellular damage, as the size of the ice crystals which form are smaller. If food is to be frozen it should be frozen quickly in sterile, small sized shallow containers immediately after cooking which enables you to defrost only what you need for one meal. Food for freezing should be frozen flat, so it freezes quickly preventing bacterial growth and also defrosts quickly. To eat frozen food, slowly defrost it in the refrigerator for a few hours to minimize cellular damage. Repeated defrosting & freezing of foods should not be done as it leads to deterioration in the quality and flavour of the food and promotes bacterial decomposition.

Foods like unprocessed honey, turmeric, raw onions, and garlic have natural antibiotic qualities to prevent infection, and should be taken with food. In many places like North India, Turkey & Mexico, food is classically served with raw onions (a natural antibiotic to prevent infection) which is avoided by Westerners who are afraid to eat raw vegetables. Raw vegetables are often safer to eat, because they contain lysozymes which are natural antibacterial substances which reduce bacterial growth. In warm European countries like Italy, garlic is an integral part of the food for the same reason. Turmeric is used in most Indian cooking to prevent bacterial decomposition.

Freshly cooked food is both healthier and tastier than food which has been prepared, kept & reheated. To maintain your health always insist on having freshly cooked food. In the West eating freshly made food is a Luxury. For those of us who are able to afford it, fresh food is a luxury which does not require wealth, but time, love and care which reflects in better health. In so called undeveloped countries where food refrigeration and other means of preservation are not available, many more people are able to enjoy the simple pleasures of freshly cooked food which is often a hard to attain luxury, in more developed countries.

Eating food which has been cooked and kept, leads to the common symptom of diarrhea and flatulence which often afflicts travelers to the tropics. Cooked food kept at tropical temperatures allows bacterial growth, which occurs more readily in liquid foods than in solid and dry foods. Decomposition is slower in foods which are deep fried in oil, than in foods cooked in water. Eating food in restaurants which are pre- cooked and kept, often leads to indigestion. In Chinese restaurants in the west this is often the case where food is cooked in the morning and displayed in show cases for days  for you to choose.

Fat and Cooking Oils -  Fat should constitute 10-20% of your daily calorie intake. If you are physically active and live in cold climate your fat intake should be higher. In warm climates and with a sedentary lifestyle you need less fat in your diet. Your daily requirements thus range between 15 -60 grams a day of fat in your diet. (1-4 tablespoons).

The body needs a mix of different types of oils for it to function adequately. This should be a mix of saturated oils like coconut oil, mono and di unsaturated oils like olive oil, peanut oil, mustard oil, sesame oil and polyunsaturated oils like safflower or sunflower oil. Eating only a single type of oil can lead to abnormalities in the levels of different blood fats in the blood.

Unrefined cooking oils are safer for health and should be used in preference to refined cooking oils. Buy oils as close to the date of manufacture as possible and store in a tin or a cool dark place. 

Cooking food in aluminium vessels is dangerous.- Food cooked in aluminium vessels or in aluminium foil, can absorb aluminium because aluminium dissolves into food and water during the cooking process. This absorbed aluminium goes into the bloodstream and accumulates in different organs in different people causing a multitude of effects. Some unpleasant effects of eating food cooked in aluminium are hyper-acidity, indigestion, flatulence, skin problems like pigmentation, eczema, dandruff and chronic inflammation of the intestine, which may be diagnosed or mis-diagnosed as Ulcerative colitis, Crohn's disease or as chronic amoebic dysentery. Aluminium reduces growth of bone and predisposes to osteoporosis. The simple measure of replacing aluminium cooking vessels with stainless steel or cast iron vessels is often effective in curing these ailments. The poisonous properties of aluminium have been well known for over a hundred years. In developed countries aluminium cook ware usually has a non stick or Teflon coating on it to prevent the aluminium from dissolving in the food. Unfortunately in developing countries this protection is available at a price which makes it unaffordable to large sections of the population. Most non stick cook ware is made from aluminium or its alloys covered with a Teflon coating to prevent aluminium from dissolving in the food. Over time, this coating gets scratched and the aluminium is able to come into contact with the food and dissolve into your food. If you are using non stick cook ware they should be washed with soft soap and a soft sponge. Abrasive scourers should never be used to clean Teflon coated vessels. Scratching can be prevented by using plastic or wooden spoons to stir food in non-stick utensils. These spoons unfortunately also constitute a health hazard as bacteria thrive in the pores on the wood & plastic spoons which can rarely be properly cleaned. Wooden spoons should be sterilized frequently with a solution of bleaching powder in water. Plastic spoons may be sterilized with hydrogen peroxide in water by soaking in a 1:6 mixture for 20 minutes. In view of this, my recommendation for good health & hygiene is to use cast iron or Stainless steel cookware & spoons.

Recent evidence shows that the use of Teflon coated non stick utensils, suppresses immunity and increases the risk of cancers of the blood like leukemia especially in children. DuPont, the worlds largest manufacturer of Teflon and non stick vessels is presently facing law suits from people who have developed cancer and have quoted studies showing that Teflon does indeed poison the immune system.

Drinking water in some cities may contain significant quantities of aluminium as Alum is used in the water purification process to precipitate suspended impurities. A report of the aluminium content of the water is usually available at your water supply authority and is worth asking for. Aluminium is also often present in dental fillings, so when you see your dentist ask him to use non aluminium containing composite or glass polymer fillings.  Other sources of aluminium poisoning may be drinks (like colas & beer) in aluminium cans, draft beer packaged in aluminium kegs, foods packed in aluminium cans (sardines, tuna, soups, baked beans etc.); toothpaste, mayonnaise, mustard & sauces packed in aluminium tubes; poor quality tetra packs, pre-cut vegetables & chips and other snacks packed in Aluminium foil bags; processed cheese slices, deodorants, lipstick, water filters, free flowing salt where aluminium salts are added as an anti-caking agent, some baking powder brands and food cooked in aluminium foil. Baby foods & infant formulas often contain significant amounts of aluminium. Aluminium dissolves faster into acidic foods than into basic foods. It is always unwise to cook acidic foods like tomatoes, tea & coffee in aluminium vessels. Some people with aluminium allergy may react to medicines packed in aluminium foil especially to acidic medication like aspirin. Many antacids contain aluminium hydroxide and should be substituted by calcium carbonate antacids. Aluminium is also known to affect the brain causing dementia and Alzheimer's disease. The first signs of its toxic effects on the brain, is loss of short term memory. Continued exposure to aluminium over thirty to forty years may cause Alzheimer's disease. In Alzheimer's disease the patient is unable to recollect recent events, but is able to clearly recollect events which occurred many years earlier. At present there is no effective treatment for this. It is often claimed that aluminium does not dissolve in the food. This can be disproved by taking some water and boiling it for half an hour in an aluminium vessel. Pour the water into a transparent glass and allow it to stand for a day. You will find a cloudy substance has appeared in the water, which is aluminium hydroxide. Aluminium utensils often show pitting where the aluminium has dissolved away.  Drinking freshly squeezed orange, pineapple, grapefruit or sweet lime juice can help remove aluminium from the body and help mitigate these problems.