3. What is a toxic food?

This topic is a difficult one as it challenges age old eating habits and beliefs; it even challenges the economic interests of our countries and governments.

Not all foods are immediately toxic in the body, but too much of them can be, but some foods are just plain toxic and should be avoided.

To keep it simple, there are two kinds of foods, those which leave an alkaline residue in the digestive tract, such as fresh fruits and vegetables, and those that leave an acidic residue, such as most nuts, grains and high proteins foods.

Of the acid forming foods there are 2 kinds:

1. Those which are acid forming because they have an abundance of acidic minerals (nuts and grains)

2. Those which are acid forming because they are difficult to digest and just plain toxic (meat, dairy, soft drink).

The optimum diet for a clean body consists of 25% acid forming foods and 75% alkaline forming foods.

It should also be noted at this point that there is a difference between acid forming foods and acidic foods. Oranges for example are acidic, but once ingested into the body are alkaline forming. This is due to the fact that the acids in the orange are easily broken down by the body, leaving a large amount of alkalizing minerals (calcium, potassium…) in their wake.

Below is a list of commonly accepted foods which are toxic or highly acid forming in the body:

1. White flour products

2. Soft drink

3. Meat

4. Salt

5. Refined sugar

6. Cooked or fried oil

7. Pasteurised milk

For more information on why the above foods are toxic in the body, I refer the reader to the book “New Dimensions in Health From soil to psyche” by David A. Phillips, one of Australia's leading nutritionists.

Some of the reasons are summarised below.

• Calves fed pasteurised cows milk die within one week, the enzyme required to digest it (lactase) has been killed by the heating, along with a bunch of other enzymes.

• Human bodies are designed to be vegetarians due to our long digestive systems and our relatively weak stomach acid (weaker than a cat for instance). Even if we were meat eaters, like tigers, the meat should be eaten raw not cooked, as cooking kills all the enzymes required to digest the complex proteins.

• Heart disease, high cholesterol, strokes and cancer(the biggest killers in the western world) are almost unheard of in countries too “poor” to afford meat, such as China. It is also interesting to note that the above diseases are on the increase in China as it becomes more “wealthy”.

• Soft drink has enormous amounts of refined sugar in it which leaches minerals from your body in an attempt to become “whole” again. Besides everyone knows sugar is bad, but possibly it is underestimated. Also the high levels of carbon dioxide toxify the blood.

• Salt (sodium) cannot be absorbed by the body unless it comes directly from a plant. Tomatoes, celery, beetroot and many other foods are high in sodium. In fact most foods naturally contain sodium. The sodium molecules in table salt (and sea salt, as this is where table salt comes from) are too large to be used by the cells of the body, so they float around the body hardening arteries and creating havoc. Even your doctor will tell you to stop all salt if you have high blood pressure or cholesterol (along with meat products, eggs ...).

  
  "Sodium chloride or table salt has the opposite effect of organic sodium. Table salt actually takes organic sodium out of the body, and causes more damage to normal intestinal mucosa than any other substance! Stay away from sodium chloride as if your life depended on it. Good sources of organic sodium are celery, okra, black mission figs, carrot juice, beets, whey (goat milk whey is far superior to cow’s milk whey and is less mucous-forming). A doctor-prescribed low-sodium diet will cause more harm than good, unless it only restricts intake of table salt." - http://www.cleanse.net/newsite/articles/minerals.html

• In grains, almost all the nutrition and fibre is contained in the germ, which is removed to make white flour. The white flour coats the delicate intestinal walls and ferments. Without fibre, or the germ, grains are dangerous. Mother Nature wasn't silly when she created grains; they are not supposed to be separated from their germ by a machine.

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