American Standard Diet VS. Alternative Diet & Lifestyle

Written & Published By: Leanne Sansonetti

August 4th 2017

My personal experience and independent research has brought me here to share this epidemic with you as we approach alarming rates of deaths due to the foods and lifestyle choices we make each day. In this article I will explain how we can overcome this through a healthier alternative diet & lifestyle that is easy to follow. 

Personal Experience & Independent Research From 2008-2017: *GMO & Processed Food Effects & Symptoms*  . Heartburn=Increased to everyday where I have to take medication . Indigestion=Increased to everyday where I have to take medication . Inflammation Issues=Increased in hands, face, feet, lumbar region of back . Headaches=Increased to few days a week . Lethargic=Increased to everyday where I started to take a more herbal approach . Rashes On hands and face= Increased to everyday where I had to use organic soap to wash  my hands and face

. Tired=I was sleeping more often throughout the day . Mood Swings=Mood swings were occurring more frequently  . Less Sleep=I was getting 3 to 5 hours of rest but sometime would stay up for days . Weight Gain=180 pounds to 240 . Skin Reactions To Foods=There would be small reddish patches that would appear off and  on through the year. I ruled out soap, water, medication. I found that it was from the non  organic foods I was eating aka GMO and processed foods. When I would eat organic foods  over a 7 day period the  patches on my hands would go away along with any skin reaction  on my face

. Bloated Abdomen=When eating the traditional diet I noticed my abdomen was bloated but  when I ate a more organic diet over a 7 day period that was not the case.   . Constipation=I found it more difficult to go to the bathroom while following the traditional     diet where as on the organic diet higher in fiber and no GE or GMOS

   I had no issues going to the bathroom.  . Lower Immune System=Noticed I was getting sick more often during season changes . Ringing In Ears=Increased to everyday  . Active Mucus Membrane=Increased to everyday  . Nausea Problems=Increased to everyday in the morning time to where I had to take  medication  . Acne Issues=Increased to everyday problem where I had to start using an acne treatment  remedy 

. Abdominal Pain=Increased to everyday where I had to start taking pain medication  . Sinus Issues=Increased to everyday  . Inflamed Kidneys=Showed up on a routine MRI Scan but was told by many doctors that I    had a normal MRI and have nothing to worry about . Fatty Liver=Showed up on a routine MRI Scan but was told by many doctors that I had a  normal MRI and have nothing to worry about . Joint Inflammation=Increased to everyday where I had to start taking anti-  inflammatory medication  . Stress Issues=Increased and became harder to deal with . Fluctuations In Blood Pressure=Increased to a more frequent fluctuation throughout the week.

Personal Experience Over 8 Years: For the past 8 years I have learned a great deal about GE, GMO, GM Foods, VS Organic Foods. While I try to eat more organic diet rather than GE, GMO, GM and foods with toxic preservatives, hormones, and antibiotics just to name a few, I notice a big difference in the way I feel and in my health. When I stick to the American Standard Diet (Non Organic) I have a very difficult time maintaining a healthy weight and healthy immune system. I get sick more often and notice the effects that are listed above enhance dramatically.

When I have the chance to eat more organic foods I notice my energy level is much higher and I do not experience any of the symptoms or side effects that are listed above. I do not feel the need to take conventional medications because I do not experience back pain, muscle spasms, nausea, and chronic joint pain due to inflammation. I have had test after test done to see how my body's reaction to this American Standard Diet along with taking conventional medications and found that my results are very disturbing but completely reversible through an Organic Diet & Healthier Lifestyle.

Because of weight gain due to the well known steroid (Prednisone) along with the standard diet, I have notice the results of my MRI that I have developed fatty liver and inflamed kidneys along with joint pain, back pain, and joint inflammation.

All of these side effects are from a combination of the American Standard Diet & Conventional Medicine Practices.

Organic Approach To Health: I began to add more Organic foods to my diet back in 2009 because I was getting frustrated with my weight and how I felt. I did not feel healthy even though my weight was not out of control I still felt lethargic and sick most of the time. When I realized that the Organic food that I was buying made me feel so much better inside and out,  I changed my diet from the standard GMO and processed diet to a 80% Organic diet. 

I am determined to prove my case against the American Standard Diet & Conventional Medicine by switching to a 100% Organic Diet & Holistic Approach. I hope to educate others to better understand the difference between the two and have a healthier lifestyle that will improve their life and prevent diseases. 

Even though 20% of my diet still consumed GMO & processed foods, I noticed a big change in my overall health.  As time went on I made my diet more and more Organic, now in 2017 my diet is 95% Organic and the only time I may consume GMO and or processed foods is when I go out to eat. 

The changes were almost instant after I began the Organic diet. My skin became clearer, no more skin rashes or pimples, bowel movement were more frequent, more energy, even noticed my hair was more vibrant, no more headaches, no more stomach pain, no more joint pain, the list goes on. Even though everyone is different , I will always suggest an Organic diet over the American Standard Diet because it makes sense. 

After years of personal experience and research in Organics I have learned that this is a big movement and we need to educate each other about the benefits of an Organic Lifestyle. Some ask me why did I change to Organics? Because I know that is the way to go based on my understanding of what GMO really means on a molecular level.  Also Intuition, I knew that changing (Modifying) DNA in plants and animals just was not right or natural and something about that felt wrong. 

Common Ingredients In (Non Organic Foods) & The Effects On The Human Body. High-fructose corn syrup (HFCS):

Also Known As  glucose-fructose, isoglucose and glucose-fructose syrup is a sweetener made from corn starch that has been processed by glucose isomerase to convert some of its glucose into fructose. Most GE, GMO, and GM foods have this as one of the main ingredients that are found in almost every drink, food, sauce, and candy. 

How is Corn syrup made? It's manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase producing a sweeter compound due to higher levels of fructose and is genetically modified. Also, high fructose corn syrup is converted to fat faster than any other sugar. High levels of fructose can disrupt glucose metabolism, leading eventually to insulin resistance and diabetes. 

What makes HFCS unhealthy?  

Is that it is metabolized to fat in the body far more rapidly than any other sugar. Most fructose is consumed in liquid for and its negative metabolic effects are significantly magnified in which it does not breakdown in the body.

Because (HFCS) does not breakdown in the body and builds up it has been linked to many deadly and serious health problems which I will list below.

1.) Weight Gain (Obesity) 2.) Diabetes  3.) Hypertension 4.) Heart Deisies  5.) Fatty Liver and Liver Stress 6.) Cancer 7.) Increased Cholesterol Levels 8.) High Blood Pressure 9.) Leaky Gut Syndrome 10.) Increased Mercury Intake

There are many reasons why high fructose corn syrup should be banned and here are some of  the disturbing high fructose corn syrup facts that I will list below:

*Americans consume an average of 50 grams of HFCS every day.  *HFCS represents 40 percent of caloric sweeteners added to foods and beverages and is the  sole caloric sweetener in soft drinks in the U.S.  *HFCS has been shown to increase the risk of developing high blood pressure, diabetes and    heart disease. *Consuming HFCS increased more than 1,000 percent between 1970 and 1990 and is a main  factor in our current obesity epidemic. *HFCS can cause leaky gut syndrome.  *HFCS contains up to 570 micrograms of health-hazardous mercury per gram. *HFCS has been shown to promote cancer. *The average 20-ounce soda contains 15 teaspoons of sugar, all of it high fructose corn syrup. *Refrence https://en.wikipedia.org/wiki/High-fructose_corn_syrup  *The major problem with (HFCS) is that it does not break down in the body in humans or in  animals. 

Breif history about GMO's  What does GMO mean?

Genetically Modified Organism, an organism whose genome has been altered by the techniques of genetic engineering so that its DNA contains one or more genes not normally found there. A high percentage of food crops, such as:  

Soy Oil, Soy Protein, Soy Protein Isolate, Soy Sauce, Starch, Stearic Acid 20142014 – GMO Patent Expires Tomatoes, Sausage Ice Cream, Non-organic and Synthetic Vitamins, Hawaiian Papaya, Squash, Flax, Baking Powder, Canola Oil (Rapeseed Oil), Condensed Milk, Confectioners Sugar, Corn Flour, Corn Masa, Corn Meal, Corn Oil, Corn Sugar, Corn Syrup, Cornstarch, Cottonseed Oil, Cyclodextrin, Food Starch, Fructose (Any Form), Glucose, Glutamate, Glutamic Acid, Glycerides, Glycerin, Glycerol, Glyceryl Monooleate, Glycine, Isoflavones, Lactic Acid, Lecithin, Leucine, Lysine, Malitol, Malt, Malt Syrup MiloMilo Starch, Modified Food Starch, Modified Starch, Mono And Diglycerides Phytic Acid, Protein Isolate, Shoyu, Sorbitol, Soy Flour, Soy Isolates, Soy Milk Milk Sugar (Unless Specified As Cane Sugar), Tamari, Tempeh, Teriyaki Marinade Trehalose Trehalose, Triglyceride, Vegetable Fat, Vegetable Oil, Vitamin B12, 

Note: If a (non-organic) packaged food has one of these ingredients listed above, it could be GMO or GE. 

When did our food became GMO?

Russian scientist Andrei Nikolaevitch Belozersky isolates pure DNA.The idea for man made DNA, or rDNA, comes from a grad student at Stanford University Medical School. Professor Herbert Boyer and a few of his biologist colleagues run with it. A group of biologists get together with a few lawyers and doctors to create guidelines for the safe use of genetically engineered DNA. A 1980 court case between a genetics engineer at General Electric and the U.S. Patent Office is settled by a 5-to-4 Supreme Court ruling, allowing for the first patent on a living organism. The GMO in question is a bacterium with an appetite for crude oil, ready to gobble up spills. Humulin, insulin produced by genetically engineered E. coli bacteria, appears on the market. 

The U.S. Food and Drug Administration approves the Flavr Savr tomato for sale on grocery store shelves. The delayed-ripening tomato has a longer shelf life than conventional tomatoes. Weeds resistant to glyphosate, the herbicide used with many GMO crops, are detected in Australia. Research shows that the superweeds are seven to 11 times more resistant to glyphosate than the standard susceptible population. 

The European Union rules in favor of mandatory labeling on all GMO food products, including animal feed.Over 100 million acres worldwide are planted with genetically engineered seeds. The marketplace begins embracing GMO technology at an alarming rate. 

In 2003, a Bt-toxin-resistant caterpillar-cum-moth, Helicoverpa zea, is found feasting on GMO Bt cotton crops in the southern United States. In less than a decade, the bugs have adapted to the genetically engineered toxin produced by the modified plants. Research in eastern Quebec finds Bt toxins in the blood of pregnant women and shows evidence that the toxin is passed to fetuses. French farmer Paul Francois sues Monsanto for chemical poisoning he claims was caused by its pesticide Lasso, part of the Roundup Ready line of products. Francois wins and sets a new precedent for future cases. 

Monsanto’s patent on the Roundup Ready line of genetically engineered seeds will end in two years. In 2009, Monsanto introduced Roundup 2 with a new patent set to make the first-generation seed obsolete. 

Cotton Seeds, Jatropha, Rice, Yeast, Cassava, Bananas, Artificial Additives, Preservatives & Sweeteners, Potatoes, Animals that are fed GMO (Meat), *Aspartame, Soy, Soy (lecithin), Sugar Beets, Corn, Corn Starch, Caramel Color, Cellulose, Citric Acid, Cobalamin (Vitamin B12), Colorose Hemicellulose, Hydrogenated Starch, Hydrolyzed Vegetable Protein, Inositol, Invert Syrup, Inversol, Invert Sugar, Sugar Monosodium Glutamate (MSG), Nutrasweet, Oleic Acid, Phenylalanine Textured Vegetable Protein, Threonine, Tocopherols (Vitamin E), Tofu. 

Note: Look for Non-GMO Project Certified products and ingredients that are listed as 100% organic on labels to avoid all GMOs and GE in your diet. Know your farmer, Know your food.

2011 – Bt Toxin in Humans Cysteine, Dextrin, Dextrose, Diacetyl, Diglyceride, Erythritol, Equal, 

1935 – DNA Discovered 

1999 – GMO Food Crops Dominate

1973 – Recombinant DNA Created 1980 – First GMO Patent Issued 

1994 – GMO Hits Grocery Stores 

1997 – Mandatory Labels

2003 – GMO-Resistant Pests 

2012 – Farmer Wins Court Battle Infant Formula, Beef, Milk, High Fructose Corn Syrup, Alfalfa, Vegetable Oil, Canola Oil, Margarine and Shortening, Salmon, Peas, Pork, Honey Malt Extract, Maltodextrin, Maltose, Mannitol, Methylcellulose,Milk Powder Vitamin E, Whey, Whey Powder, Xanthan Gum, Glyphosate 

1975 – Asilomar Conference 

1996 – GMO-Resistant Weeds 

1982 – FDA Approves First GMO

MSG Sensitivity  *Another toxic main ingredient in the standard American diet* 

Some people react immediately after eating foods that contain Mono-sodium Glutamate (MSG) while others may experience symptoms up to 48 hours later.

Reactions vary from person to person and can be experienced at the same time.

MSG sensitivity in people report experiencing both, short-term and long-term health effects.

Some people have mild and temporary symptoms such as:

sweating or flushing, and long-term symptoms such as fatigue,

hyperactivity, inflammation, headaches, skin rashes.

Symptoms of MSG sensitivity include following: 

Burning or numbness in the back of the Neck Drowsiness, Facial pressure or tightness, Fatigue, Flushing Insomnia, Joint pain, Inflammation, Migraine, Nausea, Runny nose or congestion, Seizures, Shortness of breath, Temples neck, arms and upper back, Weakness, Angina, Asthma, Bloating, Chest Pain, Depression, Diarrhea Headache, Heart Palpations, Heartburn, Hives, Hyperactivity, Sweating, Tingling, warmth and weakness in the face, Burning or numbness inside or around the mouth, Neurological disorders, Rapid heartbeat, Skin Rashes

Alarming amounts of Glyphosate found in American Food What is Glyphosate?

Glyphosate is a broad-spectrum systemic herbicide and crop desiccant. It is an organophosphorus compound, specifically a phosphonate. It is used to kill weeds, especially annual broadleaf weeds and grasses that compete with crops.

Why is Glyphosate toxic? Yes, glyphosate is toxic! It is a herbicide.  The use of Glyphosate is to kill unwanted plants., like all chemicals, including water and salt, it is toxic to animals and humans. 

Background on Glyphosate Glyphosate was Originally Patented to Clean Pipes, Like Drano – 1964 Glyphosate is the active ingredient of Monsanto’s Roundup weedkiller and other commercial glyphosate-based herbicide formulations. 

It was first patented in 1964 by Stauffer Chemical Company in Westport, Connecticut as a chelator7 for removing unwanted mineral deposits from metal pipes like Drano.

Monsanto Discovers Weed-killing properties in 1974, a few years later, glyphosate was also found to be an effective herbicide by Monsanto’s John E. Franz8 and brought to market by the St. Louis-based company in 1974 as a non-selective, water-soluble herbicide with a specific mechanism of action.

The directed interruption of plant development through metabolic poisoning. Generic glyphosate formulations are produced by at least 100 manufacturers and can be found in more than 750 products worldwide, with Monsanto still dominating the market with more than $4.75 billion in sales in 2015 alone.

Glyphosate, Nutrients and Disease as with the original pipe cleaning patent, glyphosate also binds (chelates) vital nutrients such as iron, manganese, zinc, and boron in the soil, preventing plants from taking them up.

This could have serious implications for humans, farm animals and pets that consume genetically engineered Roundup ready crops, as it could negatively affect the nutritional value of food.

GMO soy plants are treated with glyphosate have lower levels of essential nutrients and reduced growth, compared with GMO and non-GMO soy controls not treated with glyphosate. 

A German-Egyptian team of researchers found that all cows tested from Danish dairy farms excreted glyphosate in their urine. Unexpectedly low levels of manganese and cobalt were observed in all animals,which the authors said could be explained due to the strong metal chelating effect of glyphosate. Potential signs of liver and kidney toxicity were also found in the cows, were consistent with the findings of rodent feeding studies with GMO glyphosate-tolerant plants.

Monsanto Receives Antimicrobial Patent – 2010 in addition to mineral chelation and herbicidal modes of action or treatment, in 2003, Monsanto applied for a patent regarding the potential antibiotic or antimicrobial activity of glyphosate. The patent, has led to renewed concern from scientists that low levels of glyphosate would have an antimicrobial effect and negative impact on human health.

Scientific evidence suggests that glyphosate can alter human and animal intestinal flora and lead to a harmful imbalance in the stomach’s microbiome causing a decrease in beneficial gut  bacteria and a rise in more toxic or harmful bacteria like it does in the soil.

*Know whats in your food*  Herbicide residues were found in cookies, crackers, popular cold cereals and chips commonly consumed by children and adults. 

The testing was completed at Anresco, a U.S. Federal Drug Administration (FDA) registered lab and used liquid chromatography tandem mass spectrometry (LC-MS/MS), a method widely considered as the most reliable for analyzing glyphosate residues.

Though the FDA routinely tests foods for other pesticide residues, it never tested for glyphosate until this year. However, the testing for glyphosate residues was suspended last week.

How GE, GMO, GM Damage Human DNA On A Molecular Level

What Is In Our Meat?

Many now know that (Non Organic Meat) contains Hormones, ,Pesticides, Herbicides, and Antibiotics and many other ingredient that have been linked to many health issues and diseases here in America.  Just recently it was found that some American Farmers are feeding their Cows Skittles, yes the candy Skittles as a cheaper replacement for corn, and has been going on for years. 

Hormones, Pesticides, Herbicides & Antibiotics In Meat 

These are the natural hormones estradiol, progesterone, testosterone, and the synthetic hormones trenbolone acetate, progestin melengestrol acetate, and zeranol, all of which make animals grow faster and/or produce leaner meat for food.

Meat such as beef, pork, chicken, turkey, comes from animals treated with hormones and other harmful substances. There is currently six different steroidal hormones are approved by the FDA. These are the natural hormones estradiol, progesterone, testosterone, and the synthetic hormones trenbolone acetate, progestin melengestrol acetate, and zeranol, all of which make animals grow faster and or produce leaner meat. 

Harmful antibiotics are routinely administered to animals raised for food and In some cases, these antibiotics protect animals from the unsanitary living conditions found in industrial feedlots. The harmful antibiotics can cause weight gain and counter the effects of other treatments. 

About 80 percent of all antibiotics sold in the U.S. are used on livestock. Research has shown that 87 percent of tested meat samples (turkey, pork, beef, and chicken) were contaminated by at least one species of antibiotic-resistant bacteria. 

Al tho hormones and antibiotics are harmful enough it does not end there. Other drugs are given to animals to enhance growth rates and meat quality. Such as  ractopamine which is fed to pigs, turkeys, and cattle to make them produce larger quantities and leaner meat with less feed. Ractopamine is not approved for human use, and because it’s added to feed the traces of this drug remain in meat from treated animals.

The best way to ensure your meat is free of drugs, hormones, and antibiotic-resistant bacteria is to buy organic meat and meat that is labeled Grass Fed, which by law cannot come from treated animals. Local farms with pastured animals may also be a safer meat source, so check with your local farms and ask questions about how they raise and what they feed their animals. 

Ingredients In Processed Meats Sausages, hot dogs, salami. Bacon, ham. Salted and cured meat, corned beef. Smoked meat. Dried meat, beef jerky. Canned meat

How Red Meat Causes Cancer  It has been determined that dietary factors account for at least 30 percent of all cancers in Western countries and up to 20 percent in developing countries. When cancer researchers started to search for links between diet and cancer, they noticed people who avoided meat were less likely to develop Cancer.  

Studies in England and Germany show that vegetarians were about 40 percent less likely to develop cancer vs. people who eat meat. Most of the people in this study avoid tobacco and alcohol and follow generally healthy lifestyle, about half of the population is vegetarian, while the other half consumes average amounts of meat.

Note: (Plant Based, Raw, and Organic Diets are the safest alternative for cancer patients). 

Diets high in red meat increase the risk of developing cancers such as colorectal, lung, breast, uterine, ovary, prostate along with cancer recurrence.  Red meat is high in irona which increases the production of free radicals causing DNA damage.  A lot of animals are grain-fed, grain feed increases omega-6 fatty acid levels in animal meet causing inflammation, tumor growth and metastases) Red meat is high in saturated fat which increase weight gain and estrogen levels causing tumor growth A lot of dairy products are high in saturated fat which increases inflammation, and weight gain.

(When possible consume organic low or non-fat dairy products).

Most dairy products are high in lactose and other sugars which increase blood sugar, insulin and IGF-1 tumor growth.  Most dairy products are high in casein about 80% of milk protein, which has been shown to increase tumor growth and metastases in animals. Some dairy products can lead to lactose intolerance causing diarrhea, and cramping.Protein powders and drinks), which use isolated casein as the primary source of protein.

(When possible choose plant protein products). 

Limit your consumption of red meat lactating animals are stimulated to continue producing milk using hormones, animals produce IGF-1 which can pass into their milk.  Animal IGF-1 may stimulate growth of human tumors.  

(When possible choose organic dairy products) 

*If you wish to consume dairy products, I recommend selecting those that are organic (no hormones), lower fat (preferably, non-fat) and come from grass-fed animals (producing higher amounts of omega-3 fatty acids in their milk and meat.)

If you wish to consume meat products, I recommend selecting those that are organically raised, grass-fed and non-processed.*

Understanding How Cancer Develops  Free radicals are highly reactive molecules that can damage DNA (oxidation), potentially leading to pre-cancerous mutations. Free radicals are produced as a result of various causes, radiation, chemicals, viruses, inflammation, obesity, inactivity, stress.

Antioxidants (free radical scavengers) are molecules that neutralizing free radicals, reducing the risk of developing DNA damage.  Your own cells produce a majority of antioxidants within your body.  You can also find these in citrus fruits, berries, grapes, green tea. 

How to reduce the amount of free radicals within your body? By reducing exposure to free radical production, and by increasing consumption of foods rich in antioxidants.  It can take many years for a cell to build up enough DNA damage before it becomes a cancer cell. 

Inflammation Is A Key Factor In Risk Of Cancer  Inflammation stimulates the production of growth factors and free radicals that can lead to insulin resistance such as elevations in blood sugar, insulin and IGF-1) Inflammation can lead to immune suppression making it harder to fight of diseases. It can increase the production of proteins that stimulate the growth of tumor blood vessels also impairs tumor cell death.

*Main Causes Of Inflammation* 

1.)Smoking  2.) Obesity *Body Mass Index >25kg/m2* 3.) Excessive Alcohol Consumption  4.) Unhealthy Dietary Fats *over consumption of omega-6s and saturated fats*  5.) Unhealthy Carbohydrates *over consumption of high glycemic index foods*  6.) Unhealthy Cooking Practices . *high-flames/high-heat practices, such as charcoal grilling and deep frying* 7.) Pollutants *air, water, food* 8.) Sleep Disorders  *6 hours per night increases proteins that cause inflammation* 9.) Increased risk of developing cancer  *breast, pancreatic cancer, gallbladder, colorectal, ovary, cervical, endometrial, esophageal and multiple myeloma*  10.) Increased risk of advanced tumor type at the time of diagnosis and increased risk of dying from cancer *breast and prostate* 11.) High Estrogen levels  *which is found in high consumption of non organic red meat , and dairy products that stimulates tumor growth*  12.)  Suppresses immune response *making harder to fight diseases* 13.) Increases free radical formation *abnormal cells* 14.) Insulin resistance  * increasing insulin & IGF-1 that can stimulate tumor growth*      15.) Inflammatory chemicals & growth factors that include IGF-1 that stimulates tumor development and growth 

Carbohydrates  *Sugars & Glycemic Index* Carbohydrates are the main dietary source of sugar that are absorbed and broken down into the sugar, and glucose. As your blood sugar rises, the body produces insulin and a tumor stimulating growth factor called IGF-1, to allow cells to absorb and utilize glucose for energy.  The faster the body absorbs and converts dietary carbohydrates into glucose, the greater the amount of insulin and IGF-1 is produced.  

The glycemic index is a score that is given to each food, showing how much it increases one’s blood sugar and insulin levels. The higher the number, the greater the amount of blood sugar and insulin produced. Lower glycemic index scores are considered healthier. Refined Carbohydrates & Refined Flours & Sugars produce a rapid rise in insulin, glucose and insulin growth factor such as IGF-1. 

Carbohydrates & Tumor Growth 1.) High-glycemic index  2.) Insulin *stimulates tumor growth, progression and recurrence* 3.) IGF-1 is a growth factor that can stimulate tumor growth  4.) Glucose *increases tumor growth rate/decreases survival* 

Complex Carbohydrates & Natural Sugars  1.) Produce slower rise in blood sugar and insulin and IGF-1.  2.) Higher rates of survival in breast cancer patients with diets high in whole grains  3.) Fiber that slows the absorption of dietary carbohydrates smoothing out levels of glucose and insulin.  4.) Lower-glycemic index 

Following An Organic Diet 

*Choose organically grown when possible*

Most often contain higher quantities of anti-cancer compounds such as (phytonutrients) than non-organic.  Do not contain hormones some of which can stimulate cancer growth. Do not contain pesticides, fertilizers and other chemicals, which can have carcinogenic properties. Free-range poultry and organic, grass-fed animals produce higher levels of omega-3  a good fatty acid compared with grain-fed animals.

Plant Based Diet & It'S Benefits

A plant based diet is a diet based on foods from plants which include vegetables, whole grains, legumes and fruits, but with minimal animal product if any at all.  

A plant based diet may decrease the following:

1.) Coronary Artery Disease

*Reduced saturated fats such as dairy and meats that contain a large amount of saturated fats. By reducing these saturated fats from your diet, you will  improve your health tremendously, especially when it comes to cardiovascular health.*

2.) Weight loss 3.) High Blood Pressure 4.) Stroke 5.) Colorectal Cancer

Plant Based Diet Benefits:​ 1. Carbohydrates: Carbohydrates provide energy for your body. When you don’t have enough carbohydrates, your body will burn muscle tissue. 2. Fiber: A diet high in fiber as in a  vegan diet, leads to healthier bowel movements. High fiber diets help fight against colon cancer. 3. Magnesium: Aiding in the absorption of calcium, magnesium is important to a healthy diet.  Nuts, seeds, and dark leafy greens are an excellent source of magnesium. 4. Potassium: Potassium balances water and acidity in your body and stimulates the kidneys to eliminate toxins. Diets high in potassium have shown to reduce the risk of cardiovascular diseases and cancer. 5. Folate: This well known B vitamin is an important part of a healthy diet. Folate helps with cell repair, generating red and white blood cells, and metabolizing amino acids. 6. Antioxidants: Protection against cell damage, antioxidants are one of the best ways to help your body. Also antioxidants help protect your body against forming some types of cancer. 7. Vitamin C: Boosting your immune system, Vitamin C also helps keep gums healthy and bruises heal faster. Vitamin C is also an antioxidant. 8. Vitamin E: Vitamin E has benefits for your heart, skin, eyes, brain, and can help prevent Alzheimer’s Disease. A diet high in grains, nuts, and dark leafy greens is full of Vitamin E. 9. Phytochemicals:  Plant-based foods provide phytochemicals, which help to prevent and heal the body from cancer, boost protective enzymes, and work with antioxidants in the body. 10. Protein: That protein is good for your body is no surprise. It may be a surprise to learn that most Americans eat too much protein and in forms such as red meat that are not healthy ways of getting protein. Organic Beans, nuts, peas, lentils, and soy products are all great ways to get the right amount of protein in a Plant Based Diet.

Acid Alkaline Diet & It's Benefits An Acid Alkaline Diet oxygenates body tissue to a healthier state of health that helps maintain energy, strength and endurance. The Acid Alkaline Diet Enzymes such as in food enzymes, are greatly affected by the pH balance levels in the human blood and body tissue.

Their enzymatic functions can determine a persons health or disease that your blood and body tissue will or can possess.

Digestive enzymes and food nutrients are related to the Acid Alkaline Balance Diet for increasing a person's energy, strength and endurance. Unlike acid forming diets that weaken the body tissue and leaves a health person prone to physical injuries that could have been avoided due to bad nutrition.

It is important to understand the benefits of the Acid Alkaline Diet also known as the Alkaline Diet Cancer Diet, Acid Alkaline Balance Diet, or Alkaline Acid Diet. It is important to learn how to eat Alkaline Foods according to the Acid Alkaline Food Chart. Avoid eating Acid Forming Diet that will supply Empty Calories. When putting an Alkaline Forming Diet together it will supply the body with the vitamins, minerals and nutrients required for the body to obtain ultimate health, energy, strength and endurance.

What is the PRAL Score?

PRAL stands for Potential Renal Acid Load, it is a calculation method of estimating acid loads of foods or diets. PRAL formula is based on the amount of acid neutralizing minerals found in urine. A negative PRAL score indicates the food is basic alkaline. A positive PRAL score indicates the food is acidic. A score of 0 indicates the food is neutral.