This may be one of the most complex areas to understand, and we are gaining new knowledge all the time. For far too long we have remained focused on certain food triggers rather than the source and the reasoning behind our reaction. Food selection is very important. The larger, and often overlooked, picture would be the lack of pH balance to each meal, general unhealthy food choices for far too long, high-heat cooking methods, and an overabundance of processed and now genetically modified selections in the typical diet.
Questions to consider:
- Is red meat the enemy OR is it the grain fed caged source vs. grass fed and free to roam source?
- Is the inflammatory inducing acid of the protein the problem OR are we not providing enough alkaline food sources in the same meal to buffer the acids and still benefit from the good it has to offer?
- What is the true source behind the body’s inflammatory reaction?
You will continue to find conflicting information on what is considered to be a ‘healthy diet,’ rendering you helpless in making concrete decisions on your approach for change.
Just how bad are fake sugars for you? Let’s just start by making you aware that saccharin was discovered over 150 years ago by a chemist working with coal tar. Coal tar — you know, a well-known carcinogenic material. Studies dating back to the 1970’s concluded that saccharin was linked to bladder cancer in laboratory rats. If that isn’t evidence enough…… Yet, a gazillion conflicting studies later and we still have an issue that remains under intense debate. Saccharin is sold under brand names such as Sweet and Low
