“In terms of the (medical) profession we’ve entered an era that’s sort of back to the future and nutrition is expected again. It’s not common in (medical) education. Docs are not learning nearly enough about it for the most part. The recognition is now there that we can’t neglect it. It’s too important,” says Dr. David Katz, MD, founding director of Yale University’s Prevention Research Center, and author of 15 books including Disease Proof. He adds, “There’s a lot that needs fixing but I think the game is afoot.”
Dr. Katz says, “It’s engineered to be irresistible. They’re PhDs in neuroscience and nutritional biochemistry working for the big food companies whose job it is to make food we can not stop eating. That’s what our kids are up against.” He says 7-year-olds today are no different from 7-year-olds in previous generations, they don’t have less willpower, they’re up against highly educated chemists.
Genetic structure is not to blame. Katz says, “Are there genes that make us more vulnerable? Yes, of course and some people are more vulnerable than others but our genes are the same as they were 50 and 100 years ago so they’re not the explanation. There’s nothing fundamentally wrong with human physiology cause that hasn’t changed, the world around us has.”
His observation is, “In the last 20-25 years it was mostly ok to ignore the issue of epidemic obesity in medical training. It was ok to ignore nutrition.”
The CDC says, “As many as 1 in 3 U.S. adults could have diabetes by 2050 if current trends continue, according to a new analysis. One in 10 U.S. adults has diabetes now.” This projected date includes 1 in 3 of all the children today while in their adult years will have diabetes, a 100% avoidable illness through proper nutrition of nutrient dense foods.
“Eight out of ten hospital beds are filled with people who didn’t need to get so desperately sick in the first place,” Dr. Katz says.
In 1993 The Journal of American Medical Association, JAMA, published an article “Actual Causes of Death,” emphasizing proper nutrition, movement, stress reduction and sleep as the best prevention for illness.
Dr. Katz says, “The patient is the boss. That era is clearly here. Not all docs get it but for the most part you either get it or you get run over by it. The health belongs to the patient, it’s their life. I hope the arrogance of medicine if fading.”
It’s true many patients have taken charge of their own health. This is evident through many different angles. Mom’s are correcting their children’s ADHD and autism through nourishing foods. People are fed up, as a whole, with the medical system that simply refers them to specialist after specialist where they receive no answers. Prescriptions that work as band aids covering a firehose are written so a patient feels like they get something from the visit. Yet copays beget script costs which beget more copays, while healing is set on the back burner.
All the while we continue to eat foods that are causing these illnesses in the form of sugar laden foods, highly processed foods and foods filled with chemicals and preservatives. These foods are not nourishing. In fact they are not food. They are food-ish.
Throughout the last 50 years food has changed. More and more food is bought after someone else has made it for us either by restaurants or prepackaged foods. Getting back to foods made by God in its most natural state is what is most healthful.
“There is stealth sugar hiding in all sorts of foods nobody thinks of as sweet. There is sugar added to some pasta sauces in doses higher than in ice cream toppings. There is sugar in salad dressing, sugar in bread, sugar in pretzels, sugar in chips, sugar in crackers and of course many breakfast cereals have sugar as the first ingredient,” Dr. Katz says.
Trading choices for options that are not laden with sugar is a necessary step. Dr. Katz says when you do this your body releases the sugar need and the desire for food changes to ones not laden with sugar. “As you eat more wholesome, less processed foods, you come to prefer them. It leads to a lifetime of better health and better living,” he says.
Craving a food consistently is often a sign of a food intolerance to that food or a deficiency in natural fats such as the fats from meat, grass fed butter, high quality coconut oil and high quality olive oil. The intolerance works as an allergy creating a desire for the offending food through an opiate effect in the brain. Sticking to nutrient dense foods reduces the potential for food intolerances and make the intolerances easier to identify.
Michael Moss, author of Salt, Sugar, Fat, How the Food Giants Hooked Us says, “These were the three pillars of processed foods. The ingredients that, more than any other, were directly responsible for the obesity epidemic… including microwave popcorn.” Quality ingredients was not a factor, it was cost. Quality saturated fats like grass fed butter was substituted for canola oil, a highly genetically modified product. Real food ingredients are substituted for chemical ingredients that give the real food taste. He goes on to say, “Economics drive companies to spend as little money as possible in making processed foods.”
*If you learned something from this post share it so others can do the same. To support the efforts of this blog shop the affiliate links above like this one. You pay the same shopping through Amazon while the author receives a small referral fee from Amazon. This offsets the costs of this site.
*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia as well as through Skype and phone consultations. Most of her clients have Leaky Gut, histamine issues, autism or autoimmunity. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.
Topicsadditives ADHD anxiety autism B12 bipolar cancer candida chelation cholesterol depression Dr. Natasha Campbell-McBride fermented food fermented foods fluoride food intolerances GAPS GAPS approved GAPS recipe GAPS recipes GAPS snack GMO healing heavy metals heavy metal toxicity Homeopathy iodine kefir kombucha liver support microbiome natural healing nutrient dense nutrient dense foods parasites probiotic probiotics recipe recipes research sauerkraut thyroid toxicity toxins wheat
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