“I saw so many diseases that I was working on to be due to a parasite and a toxin in combination. All diseases are due to a parasite, something that’s trying to live on you. Even if it’s a bacterium, that’s really a parasite in a sense, a toxin, maybe a solvent, maybe a heavy metal that’s facilitating that invader,” says Dr. Hulda Clark, PhD (6:18). Clark has her doctorate in Cellular Biology. She is also a naturopath.
One example she describes is diabetes. “You have the pancreatic fluke invading the pancreas and pollutant wood alcohol, wood alcohol, which pollutes nearly all the processed foods we have on the market in tiny amounts. By the time you’re drinking and eating it all day long it adds up to too much,” she says (7:20). “That combination I always see in diabetes.”
The combination of wood alcohol and a parasite equal a predictable state of illness.
Woodrow C. Monte, PhD, RD and Professor Emeritus of Food Science and Nutrition at Arizona State University, says methanol, wood alcohol, is found highest in cigarettes, diet foods or drinks containing aspartame, packaged fruit and vegetables or their juices, shelf canned jellies, jams and marmalades, smoked food, overly ripe fruit and vegetables, and chewing gum.
He says liquor falls under the same category saying, “The problem here is that spoiled fruit is often contaminated by bacteria that release methanol from pectin.”
Vegetables, fruits, jellies, jams and marmalades made fresh and stored in the refrigerator do not pose a risk for methanol content.
PubChem says, “Methanol is a colorless, flammable liquid used in the manufacture of FORMALDEHYDE and ACETIC ACID, in chemical synthesis, antifreeze, and as a solvent. Ingestion of methanol is toxic and may cause blindness.” Yet, they categorize it as a food additive: extractant_solvent.
Methanol does not just come from food.
Methanol could be entering our systems through our water supply and chemicals as the National Toxicology Program says, “Most of the methanol manufactured worldwide is used in the production of chemicals such as formaldehyde, methyl tertiary butyl ether, acetic acid, methyl methacrylate, and dimethyl terephthalate. It also is used in the treatment of wastewater and sewage.”
They go on to say, “Food is the primary source of human methanol exposure. People also are exposed to methanol through two direct food additives, aspartame and dimethyl dicarbonate (DMDC), which are metabolized to produce methanol.”
Clark says, “If you correct those two things you recover from your diabetes.” (7:40).
Toxins reported, “Although many foods contain toxins as a naturally-occurring constituent or, are formed as the result of handling or processing, the incidence of adverse reactions to food is relatively low. The low incidence of adverse effects is the result of some pragmatic solutions by the US Food and Drug Administration (FDA) and other regulatory agencies through the creative use of specifications, action levels, tolerances, warning labels and prohibitions.”
Specifically, they say, “Historically, we have learned that everything is toxic; it is only the dose that separates the toxic from the non-toxic.”
Add these issues to a chronically weak liver and disease is imminent.
*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. 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. She is a Chapter Leader for The Weston A. Price Foundation. 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”.
“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.
Topicsadditives ADHD anxiety autism B12 bacteria 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 kombucha microbiome natural healing nutrient dense nutrient dense foods parasites probiotic probiotics recipe recipes research sauerkraut thyroid toxicity toxins virus wheat
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