Ten Bad Foods

Below are recommendations from Dr. Joel Wallach that everybody should limit or ELIMINATE from their diet.

1. Wheat
2. Barley
3. Rye
4. Oats, Oatmeal – even if it says that it’s gluten free.
5. Fried Food – nothing fried! You should boil, broil or bake and never more than medium rare for red meat.
6. Oils – Oils oxidize when they come into contact with the air (become rancid). Since almost all oil is continually exposed to some air from the time it is produced, the process of oxidation has begun in even the freshest oil. These oxidized oils cause inflammation and cell damage. (Youngevity’s essential oils are injected into the gel caps surrounded by nitrogen to prevent oxidation.)
7. Well done red meat (IE No burned fats) – (rare or medium-rare is ok!) If you grill your food, try to have something between the food and the fire (like aluminium foil) so the juice doesn’t drip onto the flame and deposit dangerous things on the meat.
8. Any nitrates added to meat – (ie: deli meats) tell your butcher NO NITRATES or NITRITES!
9. No carbonated drinks of any kind within one hour before, during or one hour after meals.
10. Skin of a baked potato (or yam, or sweet potato). If you boil a potato, you can eat the skins.

Good Foods

Dr. Joel Wallach is an EXPERT in medical nutrition and recommends the Good Food/Bad Food list to everyone. There are exceptions for diabetics regarding fruit/sugar. You must clean up your diet for good health and to absorb nutrients.

As a bonus, here are the foods that are GOOD for you, as recommended by Dr. Joel Wallach and Dr. Peter Glidden:

Proteins

• Eggs
  TO COOK EGGS YOU MAY:
  • Poach; This is his number one choice because the water never reaches a temperature greater than 212 degrees.
  • Scramble with butter over very low heat and only until they are just setting up. If you can hear them cooking it’s too hot.
  • Soft boil with the yolk still runny. Some call them “2 minute eggs”. (Hard-boiled egg yolks with a greenish coating have had their cholesterol degraded.)
  • Raw Eggs are good BUT you must increase your Biotin.
• Fish
• Chicken
• Pork
• Lamb
• Beef—rare/medium rare
• Mixed, Salted Nuts—no peanuts
• Beans

Grain Carbohydrates

Any carbohydrate (except oatmeal) that is “Gluten Free” is OK.

• Rice
• Millet
• Pure Buckwheat (Isn’t wheat).
• Couscous (made from pearl millet only).
• Quinoa
• Corn (GMO Free)

Vegetables & Fruits

• Veggies
• Fruit

Dairy

• Dairy

Oils Fats and Sugars

• Salt – Salt your food to taste. To properly digest your food you need stomach acid and salt helps in the creation of stomach acid.
• Nut Butters—no extra sugar
• Lard (yes, lard!)
• Use Butter – Margarine is simply oil in a solid state. If you cook with butter, make sure the heat is low enough that the butter doesn’t turn brown in the pan.

Beverages

• 4-8, 8oz glasses of filtered water each day. Avoid soft plastic bottles.
• Coffee
• Tea
• Green tea
• Red wine

ORAC (Oxygen Radical Absorbance Capacity)

20,000 ORAC points of anti-oxidants daily.

Foods high in ORAC – Blue berries, cinnamon, walnuts, curry, dark skinned fruits, unprocessed cocoa powder, acai berry, green tea, red wine (research for more foods high in ORAC).

Phytates

A note of caution to those using Youngevity products.

Phytates bind to minerals in the Beyond Tangy Tangerine, Plant Derived minerals, and other Youngevity products containing minerals. The phytates interfere with the absorption of minerals and wastes them. If you eat phytates, take your minerals at least two hours before, or two hours after you consume the phytates.

Examples of phytates:

Nuts, seeds, rice, beans, spinach, peas, lentils, legumes. Do an internet search to find more foods that contain phytates.

Flash Freezing

The frozen food aisle is as standard in the grocery store today as ATMs and self-checkouts. It’s also a convenience we don’t give a second thought to unless the power goes out. The American inventor, entrepreneur, and naturalist Clarence Frank Birdseye II receives credit for developing the method for the flash freezing preserve flavor and quality of foods. Today, we see his name in nearly every canned goods and frozen food aisle in every grocery store in America. 

While food preservation by freezing wasn’t new, Birdseye discovered the key was freezing the food quickly. Flash freezing forms small ice crystals, which prevent the cell walls from bursting. Large ice crystals turn the food to mush.

Birdseye applied for many patents, but one of his earliest is from 1927 for a process to flash freeze foods. Consider that in 1930 only 8 percent of American households had refrigeration units in their homes. A frozen food patent in 1927 was a visionary step in a long chain of events to make frozen foods a marketable product.

In 1930, the Birdseye label, owned by the General Food Corporation, began selling 26 products to 18 retails stores in and around Springfield, Massachusetts. Clarence Birdseye continued his work with General Foods Corporation.

Birdseye died on October 7, 1956, but the name and products he inspired continue today.

Frozen Dinners

In 1954, Swanson introduced the first frozen dinners. At the time, the consumers knew them as TV dinners since they were designed to be eaten in front of the newly popular television. Special folding trays, called TV trays, stored conveniently away when not in use. But when dinner time rolled around, they unfolded for each person’s TV dinner. Everyone gathered around the television to enjoy their meal. These pre-cooked meals only needed to be heated through in the oven to be ready to eat. No cooking skills were required. Pre-heat the oven, cook for the required length of time and eat.

The invention of the microwave also changed the types of frozen foods and just how convenient these items can be. Over the years, other frozen foods have developed to meet consumer demand. Various family-sized meals, health conscience meals, and even organic meals have hit the markets in recent years.

HOW TO OBSERVE #NationalFrozenFoodDay

Take a trip to your local grocery store and find one of your favorites in the frozen food aisle!! Use #NationalFrozenFoodDay to post on social media.

NATIONAL FROZEN FOOD DAY HISTORY

President Ronald Reagan signed Proclamation 5157 in which it said: “Now, Therefore, I, Ronald Reagan, President of the United States of America, do hereby proclaim March 6, 1984, as Frozen Food Day, and I call upon the American people to observe such day with appropriate ceremonies and activities.”

Frozen Food FAQ

Q. Is frozen food healthy?
A. When it comes to frozen food, it’s only as healthy as the ingredients in the food. Whole frozen foods like fruits, vegetables and lean meat retain vital nutrients. Prepared frozen foods rely on the quality of their ingredients. Highly processed, high fat, high-calorie foods are never healthy and should be eaten in moderation.

Q. Can any food be frozen?
A. Almost any food can be frozen. There are exceptions, of course. Some foods, like leafy greens, freeze better when they are in a prepared dish first.