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What can you do if you don\u2019t already have good mono layer function? What can you do? The very first thing I would recommend I eat as much as locally grown, unread, non GMO food as possible. This is not just to be trendy, this is not just to feel like you’re buying over proved stuff. This is for you or internal health. That think Ayer of cell. You\u2019re on cell away from disaster you want to keep that one cell really happy.<\/p>\n
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The second one and this one is really obvious and a lot of people have already figured this out. If three food groups alone are responsible for 70% of the calories in the United States and in just talking about bleach sugar, bleach flour and bleach veritable oil. Those three group account for 70% of the calories consumed in the United States. We all understand that the foods that get turned into\u00a0\u00a0\u00a0\u00a0 bleach sugar, bleach flour and bleach virgate oil those are all mom. If you just simply keep those three groups of foods out of your diet that automatically pushes you out of most of the GMO problems.<\/p>\n
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Audience: what is bleached veritable oil?<\/p>\n
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John: you walk into the supermarket and every single oil in a bolted is bleached vegetable oil. You don\u2019t want to go online and read the chemical process\u00a0\u00a0 \u00a0involved in producing soil, cornflower oil, sunflower oil, canola oil.\u00a0 You don\u2019t want to read them, will horrify you?<\/p>\n
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Audience:\u00a0 does it need to be 100% organic then? Is that the see to avoid that?<\/p>\n
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john:\u00a0 shears asking if its possible to get a\u00a0 quality vegetable oil at home for any store and the one oil\u00a0 that I know\u00a0 is safe and reason clean would be extra virgin olive oil\u00a0 if it is organic then we\u00a0 hope that we are then\u00a0 protected format being GMO .<\/p>\n
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Audience: is that the only one? The other organic oil isn\u2019t safe?<\/p>\n
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John: the vegetable\u00a0 oil is a huge issue but even\u00a0 when something reads\u00a0 organize , excel\u00a0 or pressed\u00a0\u00a0 it\u2019s still has gone through some chemical changes that you wold not like if you read about the, the only oil out there that is guaranteed to essentially have a squeeze\u00a0 applied to the\u00a0 original\u00a0 material in this case they all have fruits will be olive oil , extra virgin olive oil . Every other one even if it says something like natural, unprocessed sesame oil there have been some chemical and there things involved that you don\u2019t want to\u00a0\u00a0 get involved.<\/p>\n
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Audience: even olive oil? Even Rd. Alders organic?<\/p>\n
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JOHN: Part of the coconut oil process is to cut the coconuts in half and pile them in the sun for a week. It turns it into copra and then the copra gets salt to the coconut oil processors. If you think that stacking you coconut in the sun for a week is a good part of the process then. I\u2019m not try-on to tell you that oils are absolutely non nutritious or dangerous or unhelpful. There is no food that we can consume that has no problems. Every food from the cleanest most organic will have pros and cons, every food. It\u2019s a step in your favour if you go to the foods that are processed at least minimally, the least processed processing. That\u2019s a giant step all by itself leaving out all of those commercial steps that were necessary to make a product that can be stored and shipped across the world. They weren\u2019t going to make that more nutritious, they were don\u2019t to make it a better food commodity.<\/p>\n
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Audience: butter from local dairies, is that an ok fat?<\/p>\n
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JOHN: if you looked at any of this and the part about butyric acid which got its name from butter. It was the first place it was identified. Butter is a really satisfying nourishing healing foods for human beings.<\/p>\n
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Audience: and when it\u2019s made into gee too much heat?<\/p>\n
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JOHN: I\u2019ve never ever used that product I really don\u2019t want to talk about it.\u00a0 We finished\u00a0\u00a0\u00a0 the front side of the hand out. The last slide in there was stay away from bleach sugar, beach flour and bleach virgate oil. To the best of my knowledge the only fruit oil that you can actually walk into a food store and buy and is not going to have any bleaching chemicals ever used on it would be the olive oil.<\/p>\n
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Audience: when you say bleached flour do you mean all kinds of flour or wheat flour?<\/p>\n
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JOHN: 99% of that is wheat flour.<\/p>\n
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I consider the horrible three to be the bleach sugar, beach flour and bleach virgate oil but there is fourth one because it\u2019s bleached and adulterated as well. It doesn\u2019t have any protein it so you can\u2019t call it GMO but it really ids not helpful and it will tend to disrupt the mineral balances that your mono layer requires.\u00a0 Do you best to stay away from cheap bleached, adulterated, table salt? The implications there is you really need to stay\u00a0\u00a0 out of restaurant because that\u2019s what they use. These are all just tips.<\/p>\n
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Audience: what does sea salt mean?<\/p>\n
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JOHN: salt that originally came from the ocean which front then might have been bleached and purified and heated at 1200 degrees Fahrenheit with what they call anti caking agents added to it. Standard sea salt if you see that on the label there is no protection implied for you in that phrase. Most of the easily available in the United States probably is a sea salt but it\u2019s what happens to it after it came out of the ocean.<\/p>\n
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Audience:\u00a0 is real salt ok?<\/p>\n
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JOHN: as far as I can tell it\u2019s one of the best ones out there especially given the price.\u00a0 The other\u00a0 artisan\u00a0 salts, the kellicks and the Himalayan they’re really good and their major virtue is it\u2019s\u00a0 not purified\u00a0 sodium chloride\u00a0 ,lots\u00a0 of other\u00a0 chase minerals , no anti caking agents , no bleaches.<\/p>\n
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Audience: I just want to point out that a geologist friend says all salts is sea salt.<\/p>\n
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JOHN: you got it.\u00a0 Part d, the more fermented foods you can eat, and the nippier your mono layer will be. When people talk about healthy guys and they refer to colon functions and the healthy bacteria, the lactobecilian<\/b> and the other different types the kinds you buy in probiotics capsules. One of the major things these good bacteria do when they are living in your intestinal tract they will take things from the food you ate and ferment. The product of that fermentation you hope is the short change fatty acids you call butyric acids. Butyric acids is one of the most wonderful, viable, nourishing healing substances in his human body. Whether its aspartic acid as beta hyrax bitrate or as the neuro transmitter we call GABA, that gamma amino butyric acid.\u00a0 Butyric acids in many forms is one of the most healing \/nourishing \/miraculous substances in the hum body. it happens\u00a0 that there\u00a0 is a ton of it in butter which is\u00a0 why we were discussing\u00a0 butter virtues , butter is a wonderful stuff I just haven\u2019t eaten any in 40 years . I find other ways to nourish my mono layer. One of those other ways is carob powder surprisingly high in butyric acids.<\/p>\n
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You can either eat readymade butyric acids in fermented foods, butter, in cabochon, in black tea and oolong tea or you can have your intestinal tracts, small and large intention tracts loaded with the friendly micros the ones we call probiotics because this is one of their major junctions is to generate butyric acids. They generate butyric acids from what we call soluble fibres.\u00a0\u00a0 Most of you have heard of the roughage, the fibre that we get from vegetables and fruits. Fibre in plants you would have to say two big classes. There\u2019s the tough insoluble fibre just like those strings in celery and then tree are much order, gooey fibres. There are both fibres but one is called insoluble and that your basic book roughage the other one is called soluble. this is the stuff that is the growth medium for the friendly bacteria , this is\u00a0 the stuff that gets fermented \u00a0into butyric acids , this wonderfully molecule . There is a draw back with getting too much insoluble fibber. The insoluble fibre tends to wash says, just seep them right out of your colon. it tends to wash away the friendly bacteria, the ones that would have used the softer goober stuff to make more butyric acids they will then heal your mono layer, butyric acids as beta hydroxyl butyrate is actually used by your liver for energy, its used by your sidebar for energy, its known woot be something that reverse kidney damage, your brain susses it as mentioned.<\/p>\n
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Audience: I have a question on that as far as celery goes, if you cook that celery soft does it become soluble?<\/p>\n
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JOHN: no but it realises some of its nutrients like cetasterol<\/b>, alpha carotene compounds. It might become slightly more useable but it still even when it gets through it so still tough insoluble cellouse. her point about is it available to\u00a0 cook these vegetables, to soften these fibres and convert them into\u00a0 more of a material that will encourage the good bacterial that might then encourage butyric acids production , heal your mono layer? Yeas and boiling is actually the preferred technique there. I tried to cram every possible thing I t took me 20 working hours. I was just trying to put everything possible but it is slight abbreviated.<\/p>\n
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That was about butyrate which is a term for butyric acids that has mineral combine with it. E, was about the fact that nutritional yeast, that sacrimesis serbicia<\/b> has a non GMO organise m actually encourages your anti bodies that fight lectin, these creeps listed on the front.<\/p>\n
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Part F, raw vegetables. at\u00a0 that point I was talking g about the fact that there are chemicals\u00a0 in raw vegetables that stifle\u00a0 good bacteria , that deceive cyanide , that have lots of alkaloids. The good thing about alkali\u00a0\u00a0 is as little almost proteins they can be soften by boiling. Here again boiling is the best possible technique for melting the\u00a0\u00a0 shape of an alkaloid so it won\u2019t be able to do dangerous things. If you eat your vegetables and I mean actual vegetables cucumbers are fruits, tomatoes are fruits, pumpkin are fruits. If the seeds are on the inside its\u00a0\u00a0 fruit. Fruits in general tends to be less dangerous than green vegetables where you\u2019re eating the plan and not something that it created to it hopes and cause a new generation to appear.<\/p>\n
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G was about avoiding the major algens that we know. It just happens that we’ve already identified which foods tend to give people the most irritation in here, meaning damaging someone mono layer. that\u00a0 would be posturized\u00a0 milk , not necessarily\u00a0 from\u00a0 any prices made from pasteurized\u00a0 milk\u00a0 but the milk itself pasteurized tends to irritate\u00a0 a lot of people whereas the\u00a0 same people find that yogurt made\u00a0 from that \u00a0milk is nowhere\u00a0 near trouble . The other major ones would be wheat flour products and peanuts. Peanuts are scary. If you love peanut butter and get along with peanuts\u00a0\u00a0 that\u2019s good for you but 80% of the emergency room visits for sudden food allergy in the United States there are form peanuts. People die of eating peanuts.<\/p>\n
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Audience: peanuts air all nuts?<\/p>\n
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JOHN: peanuts, goobers, underground legumes. we’re not talking tree nuts. Part H says stay away from junk food, that\u2019s obvious rough?\u00a0 This is not just a personal prejudice here. If it\u2019s worth wild stay away from the commercial glutton free concoctions. If you make something at home in your effort to be glutton free great. if you buy something off\u00a0 the shelf in\u00a0 an interesting \u00a0little box that brags about\u00a0 being glutton free its goings have so many chemicals in it you won\u2019t be able to read the label .<\/p>\n
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A point that is made right at the bottom of the page about the enzymes mention at the front, the CYP and FMO enzymes those are mono oxygenises. Their job is to burn off dangerous chemicals. They do that by adding an atom of oxygen to whatever the dangerous chemicals is, the lectin or the alkali that came in from the GMO food. You want to have a lot of oxygen in your system. How do you get oxygen in your system, most of us know the major one that\u2019s to simply keep moving, don\u2019t be a slob. Berating exercises is actually good.<\/p>\n
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The third one a lot of people overlook. Try not to eat over processed food. Every step in those chemical processes, every stop involved in making bleached sugar, breached flour, bleached oils there is a loss of oxygen. Something that is overpassed, commercially processed is by definition deoxygenated. You want to have lots of oxygen in your system so your mono oxygenise can burn areas the trouble makers, don\u2019t keep stealing the oxygen from them. Stay away from over processed food. I don\u2019t mean you into kitchen stirring up a big pot of spaghetti sauce I mean some large factory where the raw materials have been damaged and then used in interesting ways and then chemicals are added.<\/p>\n
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Audience: I got a question john, digestive enzymes are they recommended?<\/p>\n
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JOHN: yes they can be.\u00a0\u00a0 You don\u2019t want to rely not them too much. What you really want is a good mono layer so that your body is generating its own.<\/p>\n
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Audience: so the fermented foods would be a good replacement of digestive enzymes?<\/p>\n
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JOHN: most people find that as there fermented food intake goes up they really do need fewer supplemental enzymes. Those enzymes never actually match what in the human system the digestive enzymes that we reduce.<\/p>\n
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You want Part I? I can spin it very quickly I hope. The fagle cider index<\/b> that is just simply a measurement of how fast your white blood u cells\u00a0\u00a0 gobble up germs in your bold stream. We have this interesting locate, some of them called macro faces and that\u2019s their job. When they run across invaders they’re supposed to eat them up and digest them.\u00a0\u00a0 we have a measure of how\u00a0 fast they do that\u00a0 and\u00a0 people\u00a0 at <inaudible> cancer state have actually spent\u00a0 time bringing human beings into the lab and\u00a0 feeding them small amounts\u00a0 of very sweet things , honey , white sugar , fructose , orange juice , apple juice , purified rice flour and then measured\u00a0 their faglecidic index, they\u2019re white blood cell\u00a0 activity, prior\u00a0 to eating and post\u00a0 eating and they\u00a0 found that in most people expose use\u00a0 to even an\u00a0\u00a0 ounce\u00a0 or two a\u00a0 sweet thing , even the ones we consider\u00a0 to be good will reduce their white blood cell activity \u00a0for up to 8 hours afterwards. You want to just simply improve your ability to resist evil things, whether\u00a0\u00a0 they\u2019re germs or GMO alkaloids and lectins. Do you best to stifle consumption of very sweet things?<\/p>\n
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Alcoholic beverages, if you look at the tinketory representation of the\u00a0\u00a0 alcohol molecule it\u2019s almost the same as it is for sucrose, they’re chemically very similar. Is it a surprise then that alcoholic beverages are not particular good for us? I t requires a lot of B vitamins to be metabolized well, can directly irritate your mono layer? No we don\u2019t do that.\u00a0 The only good news for us is that in beverages that are more popular they tend to be less potent like beer. Most beers are 5% or 6 % alcohol. Wines are 10% -13%. That means there is a lot of water there to dilute the effects.<\/p>\n
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Part K gets back to Alicia comments\u00a0\u00a0 just a while ago. the foods that\u00a0 are most\u00a0 easily digested and then\u00a0 riches in these soluble fibres\u00a0 that can become butyric acids or these foods hats\u00a0 are simply already rich in the product of fermentation , the glutamine acids\u00a0 that\u2019s also becomes\u00a0 a butyric acids itself , all these fermented foods out\u00a0 there everything from sour carat to Kim chi they are going to be\u00a0 either good sources \u00a0of butyric acids or easily turned into butyric acids. Get as many fermented food as you can.<\/p>\n","protected":false},"excerpt":{"rendered":"
What can you do if you don\u2019t already have good mono layer function? What can you do? The very first thing I would recommend I eat as much as locally grown, unread, non GMO food as possible. This is not just to be trendy, this is not just to feel like you’re buying over […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/footdetox.org\/pads\/wp-json\/wp\/v2\/posts\/79"}],"collection":[{"href":"https:\/\/footdetox.org\/pads\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/footdetox.org\/pads\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/footdetox.org\/pads\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/footdetox.org\/pads\/wp-json\/wp\/v2\/comments?post=79"}],"version-history":[{"count":1,"href":"https:\/\/footdetox.org\/pads\/wp-json\/wp\/v2\/posts\/79\/revisions"}],"predecessor-version":[{"id":80,"href":"https:\/\/footdetox.org\/pads\/wp-json\/wp\/v2\/posts\/79\/revisions\/80"}],"wp:attachment":[{"href":"https:\/\/footdetox.org\/pads\/wp-json\/wp\/v2\/media?parent=79"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/footdetox.org\/pads\/wp-json\/wp\/v2\/categories?post=79"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/footdetox.org\/pads\/wp-json\/wp\/v2\/tags?post=79"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}