The Idea of Food Groups and Bad Health


Majid Ali, M.D.

I sometimes wonder where did the notion of including dairy and meats in the four basic food groups come from? Meat is not a part of the food in the Hindu culture, clearly one of the oldest and most durable among the cultures of the world. Dairy is excluded from the foods of many people in the Far East, a circumstance that reflects a considered position based on their understanding of the relationship between food and the human condition rather than a ritualistic abstinence. How did dairy and meat earn the right to be included among the four basic groups in America? The answer is that here in America foods become great only when the smart money says they are great. And the dairy and meat industries in the United States. have a lot of smart money.

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Cow’s milk is an excellent food for a baby cow. Man is the only living organism that drinks milk all his life, and not of his own mother. In my choice of beverages which follows in this chapter, I include cow’s milk in Choice Three drinks and goat’s milk among Choice Two Beverages. Why do I include cow’s milk in Choice Three beverages? Because cow’s milk is a highly allergenic food. We are taught that milk is essential for our children. We are told by the “experts” on the payroll of the dairy industry that milk is the best source of calcium. Nothing could be further from truth. I have cared for a very large number of children who were literally raised on antibiotics for throat and ear infections. Almost all of these children were allergic, and most of them were allergic to milk. Diagnosis and treatment of their food allergy and incompatibilities and mold allergy followed by nutrient therapy restored the integrity of their molecular defenses. We were able to completely avoid the use of antibiotics in most of these children. If the cow’s milk is an excellent food for baby cows, then goat’s milk must be an excellent food for baby goats? Why is goat’s milk included among Choice Two beverages? The difference between the cow’s milk and the goat’s milk is frequency of drinking. Allergic individuals become allergic to cow’s milk because they drink it every day. Indeed if a person with food allergy drinks goat’s milk every day, he will very likely become allergic to goat’s milk.

If we cannot go by the conventional wisdom about a balanced diet and the RDA experts, what are we to do? The answer is really quite simple: We must turn to the labor of learning, understanding and knowing. My discussion of the basic chemistry of life, life span and aging-oxidant molecules in the early part of this chapter is a good beginning.

Supermarket foods cause obesity. This stands to common sense. These foods are usually rich in oxidized and denatured fats, loaded with salt, and laced with toxic byproducts of food processing. All three factors lead to buildup of excess fats in fat cells. It is well-known that Europeans consume larger quantities of butter and cold-pressed oils, which contain unoxidized and un-denatured fats, than we Americans. From this one would expect that obesity should be a much smaller problem for Europeans than it is for us Americans. This indeed is true. It is a common observation for those who frequently travel in both continents. Of course, Europe is being rapidly polluted with industrial and agricultural toxicants. Also, it is being invaded by the American fast food industry with French fries laced with salt and soaked with toxic fats. And with its milk shakes and cheeseburgers. Given time, severe obesity will be as common in Europe as it is in America, unless we all wake up to these destructive trends.

I am not aware if the above observation about obesity patterns in the United States and Europe has been documented with any statistical studies. What is well-established with statistical studies is similar phenomena in experimental animals. Studies have shown that when two groups of rats are offered cafeteria-type and natural foods with equivalent caloric value, rats eating cafeteria-type foods become obese while those in the natural group do not (Clin Endocrinol Metab 13:437;1984). Similarly rats offered sugar-rich fluids get “addicted” to sugar (much like our children do) and become obese (Fed Proc 36:154; 1977). Needless to say, rats offered fat-rich diets become obese (J Nutr 102:1187; 1972).

Life span nutrition is a study of our foods and their relationship to our lives. Life span nutrition is about knowing food and the way it sustains life or truncates it. The key word in this statement is knowing. There are three steps in life span nutrition. First, we learn about foods. Next, we understand the difference between foods that sustain us and the materials with which we stuff our bowels but which do not preserve our health. Third, and this can come to us only after we learn and understand our foods, is knowing the relationship between our food and our lives.

Five Essentials of Life-Span Foods

First,

the life span foods must support the full life span of the individual. These foods should do so in one or more of the following four ways: 1) provide food substances that are composed of life span molecules; 2) provide food substances that support life span molecules; 3) provide substances that neutralize aging-oxidant molecules that threaten life span molecules; and 4) provide substances that serve as fuel and building materials for various body tissues without causing undue oxidative stress.

Second,

the life span foods must be able to prevent or suppress a host of molecular roller coasters that generate AOMs or destroy LSMs and so cause disease. These include rapid bursts of oxidative molecules (oxyradicals and other free radicals), rapid acidotic shifts, sharp hypoglycemic-hyperglycemic shifts, quick releases of catecholamine surges (adrenaline and its cousin molecules), large cholinergic pulses, and sudden fluctuations in neurotransmitter levels.

Third,

the life span foods must fully support the internal ecology of the bowel. These foods must facilitate the digestive and absorptive processes in the bowel, and sustain the normal bowel flora. Further, the life span foods should restore the bowel transit time, bowel perfusion (blood supply), Ph (acid-alkaline) changes and digestive enzymatic functions.

Fourth,

the life span foods must not trigger allergic food reactions and abnormal bowel responses to foods. Evidently, foods that cause allergic and incompatibility reactions and abnormal bowel responses for a person are powerful aging-oxidant foods for him even though they may be life span foods for others. Food incompatibility is a paradox: It is a complex subjects full of inconsistencies for physicians who do not receive the necessary training for diagnosis and management of food allergy; and it is a patently simple matter for physicians who make the necessary effort to become familiar with the diversity of clinical symptoms and patterns of suffering caused by it. To properly diagnose and manage food allergy, we need knowledgeable professionals and accurate testing procedures. See the Appendix for a listing of professional organizations devoted to environmental and nutritional medicine.

Fifth,

the life span foods must bring the total caloric intake to a level consistent with the level of physical activity. Strong clinical and experimental evidence supports the viewpoint that caloric restriction is necessary for living a full life span. People often think of achieving this by limiting the caloric intake. I prefer to achieve the optimal balance between caloric intake and physical activity by focusing on limbic exercise rather than by dieting.

Food Additives

The idea of adding substances to foods to enhance the taste and digestibility of foods is probably as old as human awareness of the need for food. Certainly since the dawn of agriculture, attempts have been made to preserve food from one harvest to another, as well as to protect its nutritional value. There are early records of salting and smoking food items for their preservation. The early Africans used enzymes derived from plants, microbes, even human saliva, to pre-digest foods. It seems highly likely they understood the concept of catalysis. The ancient Egyptians employed food colors and flavorings. The Romans used spices and saltpetre as well.

The story of food additives began innocently enough. However, the population explosions of the last century – and the need for mass food production with pesticides – led to equally explosive advances in food technology, pesticide synthesis, and genetic modification of crops, giving an altogether different meaning to the notions of food enhancement and food preservation. Today no one can know the number, types, and effects of additives that are part of food items. So, below I include brief comments about the five major groups of food contaminants as a matter of general information for the reader:

-Plant-derived substances used as food colors (isolated from seeds, fruit and vegetables), thickening agents (extracts of seeds, fruit and seaweeds), acidulants (tartaric acid from fruit), and others.

-Products developed by modification of natural substances, including emulsions, thickeners (modified starches and modified cellulose), bulk sweeteners (sorbitol and maltitol), and others.

-Supposedly bio-identical synthetic products, including antioxidants (vitamins C and E, carotenoids, and others.
Synthetic food preservers (antioxidants, such as butylated hydroxyanisole, BHA and others), foods colors (indigotin, quinoline yellow, and sweeteners (saccharin, aspartame, and sucrolose).

-Designer killer molecules that kills bugs and plants as they they kill human cells C the differences are quantitative, not qualitative. Agent Orange (dioxin) and DDT are two well known examples.

-Genetically modified crops, the carcinogenic potential of which can only be speculated about at this time.


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Majid Ali, MD is a humanist, physician, scientist, poet, story-teller, and the solo author of The Principles and Practice of Integrative Medicine (in 12 Volumes) and 36 other books. The following is an outline of his journey in search of what it means to be a human, and the meanings of suffering, ethics, truth, and enlightenment: * A surgeon-turned-pathologist * A pathologist-turned-immunologist * An immunologist-turned-ecologist * An ecologist-turned-nutritionist * A nutritionist-turned energy practitioner * An energy practitioner-turned-philosopher * A philosopher-turned-humanist * A story teller * A Poet Dr. Ali’s works span 50 years in medicine. The staff of Majidalimd.me have been given the charge of collecting his massive volume of works in one place with a clear and concise navigation structure to help you find the information you need. Majid Ali, MD, the collected works of 50 years in medicine offering alternative options for patients is now here for you 24 x 7 x 365 days a year. BUT we need help – the staff and up keep of our website runs about $5,000 a month and we are trying not to sell anything – we would rather post everything for free – if you can help out – see below – we will send you a lot of free gifts! The goal of this website is to provide thousands of free videos without ads or commercial interruption on various and diverse health topics discussed by Majid Ali MD in addition to the printed material of tens of thousands of pages of medical observation! We invite you to join our mission of spreading authentic health and healing knowledge that is free of corporate deceptions and ideological distortions. We are committed to ethics and authenticity in learning, compassion, enlightenment, and Healing.

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