The Alarming Facts Behind
TODAYS 5 BIGGEST FOOD FEARS
Plant nutrients can fortify your health and re energize your life.
by Robert Schiffer, M.D.
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What’s happening to our food as it goes from the field to the grocery store? What’s contaminating it, robbing it of nutritional value, and causing it to flood our bodies with toxins (Buck 2003)? Quite a lot, actually and it may be worse than you think. Before I describe the top five “food fears” in greater detail, you may be happy to hear that you can bypass these worries. Indeed, there is a natural, convenient way to
harness the nutritional power of potent plant nutrients.
Food Fear #1: A Growing Invasion of Food-Borne Illnesses
Have you ever wondered why you can get fresh asparagus, ripe red tomatoes, and other seasonal harvests all year round? The answer is that most are imported from developing nations, where farming practices are not as carefully regulated or standardized as they are in the United States. For example, a sick field hand can easily transfer his germs to all the vegetables and fruit he touches. Clinging to a melon like glue, the bacteria, viruses,
or fecal matter from a farm worker can end up on your hands, even by just squeezing that melon at the supermarket. There often is no one to remind workers in subtropical countries to wash their hands after each rest-room use, among other rules of hygiene that we commonly observe in the developed world. According to Dr. Anil Minocha (2002), Professor of Medicine and Director, Division of Digestive Diseases at the University of Mississippi Medical Center in Jackson,
76 million cases of food-borne illness occur each year in the United States caused by bacteria, parasites, viruses, and chemicals. Unfortunately, at least 5,000 people die because of food contamination; most of these victims are the elderly or children.
Food Fear #2: Genetically Altered Crops Lack Nutritional Content
In order to increase sales, many of today's giant agricultural producers are actually "squeezing" essential bio nutrients out of their genetically altered crops to give them a "sweeter" taste. A hearing has already taken place before the Senate Health, Education, Welfare, and Pensions Committee relative to bioengineering. Potential health concerns were raised regarding toxins, allergens and anti nutrients that may result from genetically
engineered food (Department of Health and Human Services 2000).
Food Fear #3: Widespread Use of Toxic Waste in Fertilizers
 Even more worrisome is the use of toxic industrial waste in the manufacture of agricultural fertilizers. It is estimated that from 1990 to 1995, 270 million pounds of toxic waste may have ended up as fertilizer on U.S. farmlands-fertilizer that was used to help grow our food! This practice continues today due to loopholes in government regulations (Environmental Working
Group 1998).
Food Fear #4: Pesticide-Treated Foods
Every time you take a bite out of an apple or squash that was not organically grown, you're likely getting a mouthful of toxic pesticides. Over 560 million pounds of herbicides and fungicides are used by American farmers annually; 375 million pounds (1.5 pounds per citizen per year) of these chemicals are linked to cancer (Environmental Illness Society of Canada 2000). Pesticides accumulate in fat cells, where they act like the hormone estrogen
and can cause estrogen-related health problems. What's more, many other countries still use DDT- a particularly nasty pesticide that has been banned in the United States for many years - on the produce that they export to us (Environmental Illness Society of Canada 2000).
Food Fear #5: The Questionable Safety of Irradiated Foods
Responding to mounting food-safety concerns, the Food and Drug Administration recently approved the use of radiation to kill bacteria in meats, poultry, spices, fresh fruits, and vegetables, despite the fact that studies show "zapping" food with radiation destroys up to 80% of essential vitamins and minerals, including folic acid, thiamine, and vitamins A, B2, B3, B6, B 12, C, E, and K (Meeker-Lowry 2003). Other by-products created as a result
of zapping food are toxic chemicals like formaldehyde, and benzene, a well-known carcinogen. Also, dangerous free radicals are released by irradiation (when gamma rays break up the molecular structure of food) and have been linked to more than 50 different health threats (Organic Consumers Association 2001). Who will protect us from such misguided efforts as food irradiation and the terrors of food-borne illness, toxic fertilizers, pesticides, and genetically altered
crops'? The answer is, as always, ourselves. |
Fighting Fear With Nutrition
We can circumvent our worries by turning to fruit and vegetable nutrients directly. Several phytonutrients have quite impressive capabilities. Large population-based studies indicate that lycopene may protect against cell damage in the lung, colon, and stomach by neutralizing highly unstable molecules that would otherwise react with and damage our cells. But the strongest support so far is for lycopene's potential to promote prostate cell
health. Published in the American Journal of Epidemiology last year, a study led by Dr. Tara M. Vogt from Yale University School of Medicine revealed that men with the highest serum lycopene levels were less likely to develop aggressive cell damage than those with the lowest levels (Vogt 2002).
Another phytonutrient, broccoli extract, contains sulforaphane, glucosinolates, indole-3-carbinol, and many other phytochemicals that detoxify cell-damaging substances before they have time to do much harm. Increasingly, studies suggest a strong guardian role for these phytochernicals in promoting cell health in the prostate, breast, colon, and stomach (Horowitz 2002). Of special interest, according to laboratory studies, sulforaphane kills the bacterium Helicobacter
pylori, which is the leading cause of ulcers and stomach cell damage worldwide (Science Daily Magazine 2002).
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Spirulinais |
Chlorella |
Camellia sinensis |
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Curcuma longa |
Crataegus oxycantha |
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Spirulinais a freshwater blue-green alga that contains all of the essential amino acids and a full spectrum of antioxidants and other phytonutrient compounds. Even NASA has taken a keen interest in Spirulina's potential as due to its amazing nutritional value. Preliminary studies show promise for Spirulina's ability to enhance the defense system and help deter cell damage in animals (Earthrise 2002).
Chlorella is another kind of alga that is rich in other types of phytonutrients. Researchers at Virginia Commonwealth University Medical College have concluded that Chlorella can help promote healthy muscles, blood pressure, and digestion.
Camellia sinensis is rich in polyphenols and helps shield the body from cellular damage, according to Dr. H. Fujiki (2002). Research suggests that Camellia can help block the formation of dangerous food chemicals called "nitrosamines." Furthermore, studies also indicate Camellia helps protect the body from the effects of radiation damage.
Curcuma longa is reported to have a wide range of wonderful benefits in the body, including easing joint difficulties, promoting colon health, and maintaining healthy cholesterol. A study reported in the Annals of the New York Academy of Sciences indicates Curcuma is particularly useful in combating the development of cellular damage in the colon (Santamaria 1988).
Crataegus oxycantha (hawthorn) is one of the most famous and heavily researched phytonutrients for cardiovascular health. A rich source of flavonoids, procyanidins, and other active plant compounds, Crataegus is being widely praised for its ability to support the blood supply to the heart and strengthen blood vessel walls leading to the extremities (Murray 1995). Although I urge all my patients to eat
organically grown produce as much as they possibly can, the truth is that most of us eat only a fraction of the recommended five servings a day of fruits and vegetables. But, despite the shortcomings of personal eating habits and the hidden dangers of many types of food, you now have access to the most amazing plant compounds on earth: phytonutrients. |
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