Why "bad" food tastes good

Packaged food lable artificial ingredients
DO YOU REALLY KNOW WHAT ALL THESE WORDS MEAN?
WHAT ARE THEY - REALLY?
WHAT DO THEY DO INSIDE THE BODY?
WHAT DO THEY COME FROM?
HOW ARE THEY MADE?

Eat the box and throw the food away!

Shopping was easy when most food came directly from farms. We were designed to crave sweet, salt and fat so that we will want to eat the natural foods that are nutrient dense and which help to prevent disease. Civilization has depended on reliable and sustainable food production for thousands of years. And for just as long, food production and distribution has made food supplies available to populations all over the world, who have the ability to purchase them. Food is much more easily accessible than it was even 100 years ago, but only in the past 70 years has unnatural chemicals been added directly to the food supply in the form of artificial flavors, colors, sweeteners, conditioners, texturizes, preservatives, synthetic vitamins, etc.

The food industry spends millions of dollars on science to figure out what chemicals create the taste that will motivate consumers to prefer their products and the marketing to promote them. Grocery stores with precooked packaged dinners, fast food establishments and vending machines have made the time it takes between thinking of eating and actually eating, almost non-existent.

In a broad sense of the term "processed", the food manufacturers of today make the point that almost all food has been processed, in some way or another. Many foods found in nature are unpalatable or inedible unless they are subjected to some process to make them easier to eat, digest, more palatable and enjoyable. Perishable foods must be eaten without delay, or they need to be preserved in some way. Man has used fire and water to cook food. To preserve foods for winter storage, they have been dried, fermented or salted. There are 3 groups of foods:
1) Foods that are eaten in their natural state or minimally prepared. These are what man has consumed for thousands of years.
2) Foods that have been prepared with natural ingredients (salt, vinegar or herbs) for the purpose of extending shelf life, but without altering the nutrition or quality of the food.
3) Ultra-processed refined food products that have been exposed to high heat and added synthetic chemicals formulated to smell, taste and look good to the senses. They contain synthetic nutritional additives masquerading as vitamins and minerals, and other artificial ingredients. At best they are 'edible food-like substances'.

The problem is not "processed" food, but the nature, extent and purpose of the processing. We have been given the false impression that ultra-processing is really no different from other forms of preserving foods. These branded products are attractively packaged and powerfully promoted. Processed foods are approximately 70% of what most people eat today.

Food manufacturers have made chemical additives a significant part of our diet, by creating chemical combinations that beguile your innate sense of taste for sweet, salt and fat, to make their product more desirable to the palate. This treatment of your food deceives your body's wisdom, because it is instinctively accustomed to interpreting sugar, salt and flavors as good. As a result, it is possible to consume processed food that is stale, moldy or spoiled without knowing it.

Since the abundance of artificial ingredients and chemicals in processed foods deceives your body's wisdom, you must use your intelligence and common sense when deciding what to eat. Though convenient, empty calories from processed foods are filled with addictive ingredients, leaving the body craving nutrition, so we eat even more. This is a loose - loose situation, and obesity and disease are the end result. Processed foods actually hinder weight loss and promote chronic disease.

Cravings: A craving is simply your body wisdom telling you that you need something contained in the food. Chemicals in processed foods can actually cause cravings, so that you will eat more. Instead of blindly consuming large quantities of what your body craves, try to figure out what it is your body is missing and why.
A craving for salt implies that the adrenal glands are either letting too much salt leave the body through the kidneys or letting too much potassium through. A diuretic pill could have a similar effect. When I have a hunger for salt, it may be a clue that my body is telling me to do a kidney cleanse, which will clean my adrenals too. If cleansing is a new concept for you, there are products by Renew Life that can make cleansing easy for you. A slight drop in sodium and potassium in the blood and body fluids can make the body very fatigued.
Are you craving fat? When the body is deprived of the good fat from plant and animal sources, which should be 25% of the total calories consumed daily, it will crave greasy foods. Hydrogenated oils are made in a lab and they possess a non-biological structure, which is unusable by the body, causing them to be carcinogenic. Natural sources of healthy fats are olive oil, butter, cheese, lard, avocados, nuts and seeds. Mankind has been eating these since long before cholesterol was vilified. The key to cholesterol control is not avoiding fat, but a liver cleanse.
Cravings for starchy vegetables, bread and pasta could indicate a need to improve your digestion. I am always cautious of food spoilage and take steps to avoid eating contaminated food, drinking impure water and breathing toxic things. Ascaris in the stomach will tell the body to eat only pure starch, because it doesn’t require a lot of hydrochloric acid to digest it. Ascaris inhibits acid production by the stomach, which results in an aversion to meat. When I stopped eating meat, because I no longer made HCL and could not digest it, I developed a severe vitamin B deficiency. This caused nerve damage over the long term. Eating a strictly vegetarian diet produces the same result.
Do you crave sugar? The body runs on sugar; glucose. If you consume insufficient amounts of sugar, your body will turn fat into sugar. If you are short on both sugar and fat, it will turn your muscle into sugar. This is why you can’t starve Candida. Eating more sugar doesn’t cure the craving. You need to figure out why your sugar is in short supply, in spite of eating it. Pancreatic flukes can upset sugar regulation. If you have candida overgrowth, stop feeding the enemy. You can’t starve candida with a diet, but avoiding refined, processed and high sugar foods will control sugar spikes in the blood stream, from which Candida feed!

Reading labels: The US Food and Drug Administration (FDA) and US Department of Agriculture (USDA) supervise and regulate the use of additives in products that are sold in the US. The FDA has a list of about 700 food additives that it claims are "generally recognized as safe (GRAS)", based on the advice of scientists, but many have not been tested. Those substances that have been found to be armful to people or animals are still allowed, because they are at a level 1/100th of the amount that is found to be harmful. I can't help but wonder what the cumulative effect may be, when these ingredients are in so much of what people consume every day? Congress defines "safe" as, "reasonable certainty that no harm will result from use". The list is re-checked regularly, but rarely changed. I always check the ingredient list (label) for the protection of my family, because whether reactions are mild or severe, they are always undesirable. Let the FDA know about any reactions you have to food or food additives. Though the US Government requires that food manufacturers list ALL the ingredients on the label, what is not listed are residues from the solvents and other chemicals that are used to clean the equipment used to manufacture the food, pesticides and herbicides to grow the crops, and also pesticides and other chemicals used to fumigate warehouses, which end up in the final product.

I don't know if you noticed it, but when I looked at all the labels in the grocery store, I realized that there isn't much difference between them. Even if all of the food additives, preservatives and other chemicals that are used in the manufacture of processed foods were safe individually, processed foods rarely if ever contain only "one". Testing for safety has been done on individual additives, but not for combinations. They may in fact be even more harmful in certain combinations, so what could the effects be, give the thousands of possible combinations? Is it any wonder why people develop food intolerances and allergies? Consuming the same ingredients over and over again on a regular basis will inevitably result in nutritional imbalances, deficiencies, food allergies and multiple chemical sensitivity, even when those foods are not from a box, bag or can.

Cereal-cookie ingredients

Just by looking at the ingredients, CAN YOU TELL ME WHICH OF THE TWO INGREDIENTS LABLES IS FOR A KIDS CEREAL AND WHICH ONE IS FOR A BAG OF COOKIES?

partially hydrogenated soybean oil / cottonseed oil / palm kernel oil / coconut oil - believed to be a precursor of hardening of the arteries, associated with heart disease, breast cancer, colon cancer, atherosclerosis, elevated cholesterol.
TBHQ - questionable safety; not adequately tested.
sodium aluminum phosphate - may be associated with senility, memory problems, kidney problems.
artificial color - contributes to hyperactivity, behavioral changes and allergy-like hypersensitivity reaction in children; may contribute to learning and visual disorders, birth defects, nerve damage; may be carcinogenic - cause cancer. Food dyes are banned in Norway, Austria, the European Union, Britain. In countries where food colors and dyes are banned, giant food companies, like Kraft, actually use natural ingredients to produce color, such as paprika, beetroot and annatto.
blue 1 - may cause itching, low blood pressure, may be carcinogenic. Unsafe or very poorly tested.
red 40 - may cause reproductive disorders, developmental problems; not adequately tested.
yellow 5 - may cause hay fever, gastrointestinal upset, skin rashes; avoid if aspirin sensitive.
red 3 - causes thyroid tumors in lab animals. FDA recommends banning use. Unsafe or very poorly tested.
blue 2 - may cause itching, low blood pressure, brain tumors in lab animals. Unsafe or very poorly tested.
carnauba wax - not adequately tested.
ammonium phosphate - may cause mouth ulcers, nausea, kidney, liver problems; can inhibit mineral absorption; kidney damage, osteoporosis.
artificial flavor - may cause reproductive disorders, developmental problems; not adequately tested caramel color -suspected carcinogen; may cause inflammation of the tongue, scalp lesions, dandruff, hair loss.
cocoa - contains caffeine; may be processed with alkali.
sodium acid pyrophosphate - can inhibit mineral absorption; may cause blood pressure, kidney disturbances, water retention.
mono-calcium phosphate - may reduce mineral absorption; may cause kidney damage.
xanthin gum - may cause gastrointestinal distress.
“natural” flavors - MSG; may cause headaches, itching, nausea, brain, nervous system, reproductive disorders, high blood pressure. Pregnant and lactating mothers, infants, small children should avoid. Allergic reactions are common; an excitotoxin- may cause sudden, unexplained heart attack.
sorbic acid - may affect the liver, cause skin rashes.
dextrose - corn based; blood pressure problems, depression, fatigue, B-vitamin deficiency, hyperactivity, tooth decay, periodontal disease, indigestion.
cocoa - contains caffeine; may be processed with alkali.
whey - avoid if lactose intolerance or milk allergies.
sorbic acid - may affect the liver, cause skin rashes.
High Fructose Corn Syrup (HFCS) is associated with blood sugar problems, depression, fatigue, B vitamin deficiency, hyperactivity, tooth decay, periodontal disease, indigestion and obesity, but is also a GMO crop. Found in almost every processed food and beverage, the average American consumes approximately 40 pounds of high-fructose corn syrup per year. HFCS may also contain highly toxic mercury, which can contribute to the elevated incidence of disease in the US. Mercury accumulates in the body and wreaks havoc on the nervous system, neurological function and overall biological function. Mercury is a known treat to health, but is more often known to come from single sources, like seafood, amalgam fillings, contributing to mercury toxicity. However, choosing high quality organic produce and meats is the best way to avoid mercury-filled HFCS.

Bad food tastes good

POTATO CHIPS & FRENCH FRIES Olestra, also known as Olean, is a fat substitute that touts is value as a cholesterol-free and calorie free fat. Used in fat-free snacks like chips and french fries, which are believed by many people to be healthier, it actually caused rats in a 2011 Perdue University Study to gain weight and suffer with gastrointestinal problems; diarrhea, cramps and leaky bowels. What's worse is that it interferes with the absorption of fat soluble vitamins - A, E, D and K. The FDA requires that these vitamins be added to any product made with Olean or Olestra.

A word about GMO’s Genetically Modified Organisms: As I stated before, whenever man alters the perfect things God has made, in His wisdom, man makes a big mess of things. The ultimate example of this is the development of GMO’s, which are made in a laboratory. They are linked to infertility, organ damage, GI disorders, cancer, weight gain, and can destroy beneficial bacteria population in the gut. GMO's are grown by applying pesticides and herbicides, which end up in the final product.

dinner side dishes

DINNER IN A BOX
Thiamine mononitrate -synthetic vitamin B
disodium guanylate - can aggravate gout; may be soy or yeast based; not adequately tested; may cause allergic reactions.
disodium inosinate - can aggravate gout; may be soy or yeast based; not adequately tested; may cause allergic reactions.
BHA or Butylated hydroxyanisole - can cause liver and kidney damage, behavioral problems, infertility, weakened immune system, birth defects, a carcinogen - causes cancer, should be avoided by everyone, but especially infants, young children, pregnant women and those sensitive to aspirin. Unsafe or very poorly tested. Banned in the UK, EU and Japan.
BHT or Butylated hydroxytoluene - see BHA. banned in England. Unsafe or very poorly tested.
propyl gallate - associated with kidney, liver problems, gastrointestinal irritation; suspected carcinogen; not adequately tested; may cause allergic reactions.
high fructose corn syrup - see above.

DINNER SIDE DISH
Nutrient Additives - Nutrients are added to refined and processed food, giving a false sense of nutritional value and they can lead to nutritional imbalances; chemicals used in preparing nutrients added are not listed on the label.
TBHQ - questionable safety; not adequately tested.
maltodextrin - a sugar, may be corn based; see sucrose.
MSG - may cause headaches, itching, nausea, brain, nervous system, reproductive disorders, high blood pressure. Pregnant and lactating mothers, infants and small children should avoid. Allergic reactions are common. An excitotoxin; sudden, unexplained heart attack.
potassium carbonate - nutrient additive; avoid if kidney or heart problems.
sodium phosphate - can inhibit mineral absorption; excess consumption can cause kidney damage, osteoporosis.
sodium carbonate / sodium acetate - may cause heart problems, gastrointestinal distress
disodium inosinate - can aggravate gout; may be soy or yeast based; not adequately tested; may cause allergic reactions.
disodium gyanylate - can aggravate gout; may be soy or yeast based; not adequately tested; may cause allergic reactions.
silicon dioxide - may be associated with kidney problems.
lactose - may cause gastrointestinal distress.
hydrolyzed corn - may cause brain and nervous system damage in infants; high salt content.

yoghurt cup
YOGURT is promoted as a health food. A popular brand of yogurt contains cultured pasteurized grade A low fat milk, sugar, strawberries, modified corn starch, nonfat milk, tricalcium phosphate, kosher gelatin, citric acid, natural flavor, pectin, colored with carmine, vitamin A acetate, vitamin D3.

tricalcium phosphate - nutrient additive; reduces mineral absorption; kidney damage, osteoporosis. [I hope your not eating this for the calcium to have strong bones when you get older.]
“natural” flavor - MSG; may cause headaches, itching, nausea, brain, nervous system, reproductive disorders, high blood pressure. Pregnant and lactating mothers, infants and small children should avoid. Allergic reactions are common. An excitotoxin - may cause sudden, unexplained heart attack.
carmine - not adequately tested
sugar - see sucrose.
corn starch - may cause hay fever, eye, nose irritation.
caramel - not adequately tested.
pectin - may be commercially prepared with ammonia; may cause flatulence, bloating.

Does it make any sense to eat yoghurt to help prevent osteoporosis, when it contains chemicals that may actually contribute to the condition? Also, processing and sugar kills probiotics, so the cultures are no longer "alive", and hydrochloric acid in the stomach kills it too. Probiotic must be refrigerated and encapsulated to be delivered into the intestines in tact, for the most benefit.

cheese curls snack
CHEESE CURLS The ingredients include corn meal, vegetable, soybean and palm oil with TBHQ for freshness. Cheese made with skim milk (skim milk, whey protein, buttermilk solids, cheese cultures, salt, enzymes, maltodextrin, milk fat, sodium phosphate, monosodium glutamate, artificial flavor, sour cream [cream, nonfat milk, cultures], yellow #5 & #6, yeast extract, vitamin A palmitate, annatto extract for color) salt, paprika, yeast, oleoresin for color, cheese cultures). CONTAINS NO HYDROGENATED FATS. A GLUTEN FREE FOOD.
Notice the selling point; no hydrogenated fats and gluten free!

TBHQ - questionable safety; not adequately tested.
sodium phosphate - can inhibit mineral absorption; may cause blood pressure, kidney disturbances, water retention.
monosodium glutamate - MSG; may cause headaches, itching, nausea, brain, nervous system, reproductive disorders, high blood pressure, pregnant, lactating mothers, infants and small children should avoid, allergic reactions common. Excitotoxin; sudden, unexplained heart attack.
artificial flavor - may cause reproductive disorders, developmental problems; not adequately tested.
yellow 6 - causes tumors in lab animals; contaminated with carcinogens. Unsafe and very poorly tested. May cause allergic reactions.
yellow 5 - may cause hay fever, gastrointestinal upset, skin rashes; avoid if aspirin sensitive.

ARTIFICIAL SWEETENERS
aspartame - may cause brain damage; may cause central nervous system disturbances, menstrual difficulties; may affect brain development in unborn fetus. An excitotoxin - may cause sudden, unexplained heart attack. Artificial sweeteners are polluted with wood alcohol. Instead of helping you cope with diabetes, they actually promote it. Don't use!
mannitol - small amounts may cause gastrointestinal distress; may cause nausea, kidney problems; sugar, seaweed or corn based; not thoroughly tested.
sorbitol - may cause gastrointestinal distress, especially in infants and children; may be corn based (GMO).
dextrose - corn based; blood pressure problems, depression, fatigue, B-vitamin deficiency, hyperactivity, tooth decay, periodontal disease, indigestion.
maltodextrin - a sugar, may be corn based; see sucrose.
sucrose - associated with blood sugar problems, depression, fatigue, B-vitamin deficiency, hyperactivity, tooth decay, periodontal disease, indigestion.
saccharin - carcinogenic; FDA has tried to ban since 1977.
maltose - may be corn, soy, wheat based.
fructose - may be corn based; may cause gastrointestinal distress, elevated cholesterol; may cause allergic reactions.

OTHER INGREDIENTS:
hydrogenated vegetable oil - associated with heart disease, breast and colon cancer, arteriosclerosis, elevated cholesterol.
hydrolyzed vegetable (soy) protein - may cause brain and nervous system damage in infants; high salt content; may be soy, corn, or wheat based.
vegetable shortening - generally is saturated fat or hydrogenated oil; associated with cardiovascular disease.
BVO or brominated vegetable oil - which is found in citrus-flavored sodas and sports drinks, has been shown to cause reproductive and behavioral problems. Originally patented as a flame retardant, BVO not only suppresses fires, it is also a central nervous system depressant, causes endocrine problems and competes with the same receptors in the body that are responsible for utilizing iodine, leading to deficiency. Bromine is in the same halide family as Florine, chorine and iodine. Toxicity appears as fatigue, decreased appetite, cardiac arrhythmias and rashes on the skin and acne. It is banned in Europe and Japan. The FDA lists BVO as a possibly questionable substance used in food.
potassium bromate - used as an additive in commercial breads and baked goods because it "makes the dough more elastic", is linked to kidney and nervous system damage, thyroid problems, gastrointestinal distress and cancer. It is listed as a possible carcinogen and is banned in China, Canada and EU.
soy isolates - may inhibit nutrient absorption; may be contaminated with nitrites -may cause headaches, nausea, vomiting, dizziness; see nitrates - form powerful cancer-causing agents in stomach; can cause death; considered dangerous by FDA, but not banned because they prevent botulism.
carrageenan - may cause ulcerative colitis; suspected carcinogen.
guar gum - may cause nausea, gastrointestinal upset, bloating, intestinal inflammation.
leavening - may contain aluminum, BHA/BHT or chemical preservatives not listed on the label.
mono & diglycerides - may be soy, corn, peanut or fat based; not adequately tested.
smoke flavor - not adequately tested; may be carcinogenic.
PABA - may cause light sensitivity, rash, swelling when applied to skin in sensitive individuals; may cause allergic reactions.
EDTA / calcium sodium - may cause skin irritation, gastrointestinal upset, liver and kidney damage, mineral imbalance; may cause errors in medical lab test results; not adequately tested.

Mold: As long as something we use for food is alive, mold can be held at bay. When it dies, bacterial action quickly begins working to break it down. This is what makes things biodegradable. This process was designed to do away with filth, because without mold and decay, the earth would be an unbearable pile of stench. Molds are not choosy about what they grow on or in. They grow on grains, fruits, teas, coffee, vegetables and nuts. It is important to wash the outside of fresh produce before consuming it. The wind carries mold spores all over the planet, so leaving food set out, uncovered, exposes them. Molds produce highly toxic aflatoxins, which are the most toxic chemicals known to exist. Alfa-toxins are always present in cancer, hepatitis and cirrhosis patients. The liver fights hard to detoxify aflatoxin, but after a while it succumbs, and a portion of it dies. More about mold and toxins in another blog.

Real food supports life, like mold and bacteria that can break it down and digest it. If it will not support life, it is synthetic, like the plastic fruit used for decoration. In reality, processed foods are not actually "food", because they are devoid of nutritional value. Artificial flavor and color is necessary to make it taste real and look real, but it isn't. If it will not support life, what are you eating it for? What are you spending your money for?

Your body wisdom: When parental teaching, the news media and/or friends are in conflict with what your body wisdom is telling you, trust your bodies wisdom. If your body seems to have stopped communicating with you, you will get your body wisdom back once the pollution is cleaned up. You can enjoy foods the way God made them, with simple styles of cooking and baking. You can clean your body of toxins, and appreciate the true taste of pure food. You will know you have done a good job when what you used to eat is no longer thought of as “food”. You will hold your nose at the smell of chemical laden, processed cookies and breads, or the laundry / cleaning products isle. You will retreat from deep fried foods and say, “no thanks” to canned, boxed or other processed foods. Nuts will smell rancid and even perfumes will smell like hairspray. Your body wisdom has returned!

Stop the barrage of chemicals that comes with eating cold cereals, canned soup, bagged grocery store bread, artificially flavored and instant prepackaged foods and snacks, fancy yogurts, and drinking commercial beverages. Move to a more simple diet of cooked grains with cinnamon, maple syrup, molasses, fruit and stevia. Enjoy the pure, clean delicious taste of fresh baked bread, simply cooked vegetables, raw salads and fruit, homemade soups and dips. If it tastes bad, don’t eat it. If you crave it, try to understand the message your body is trying to communicate to you. How do you feel after you consume a food? Perhaps your symptoms are a result of the chemicals in the food and your body is trying to tell you to stop eating it!

Cooking Methods: Foods become toxic when they are grilled, burned or overcooking at temperatures above 425 degrees. It does not matter what kind of fuel you use. The benzopyrenes develop due to lack of shielding between the food and the heat source. A metal pan forms a wall between the food and heat source, absorbing some of the heat, but do not aluminum foil or cookware. The black crusty stuff, that you may actually like the taste of, is benzopyrene. Benzopyrenes must be detoxified by the liver by using NAD enzymes. With so many benzene-polluted products, there is not enough detoxifying capability in the liver to keep up with consumption and exposure. Niacin or niacin-amide and vitamin B2 are NAD-builders, for detoxifying benzopyrenes in overcooked food and benzene is in commercial beverages.

Other toxic chemicals include: acetone, benzene, carbon tetrachloride, decane, hexanes, hexanedione, isophorone, methyl butyl ketone and methyl ethyl ketone, methylene chloride, pentane, propyl alcohol, toluene and xylene, trichloroethane or TCE, TC ethylene, wood alcohol - are found in commercial beverages, even health food brands. Drink fresh fruit juices, water with lemon and stevia, milk, vegetable juices, herb teas and other homemade recipes. Clean food in = a clean body.

Processed food consumption

Today, 95% of chronic disease is preventable, because it is caused by poor food choices, toxic food ingredients, nutritional deficiencies and a lack of physical exercise. Disease is caused when the body becomes so contaminated with toxic substances from the air, food, water, beverages, harmful organisms, stress, radiation and many other potential sources that bombard our daily lives, that our own internal self-cleaning and healing mechanism is overwhelmed and suppressed. 90% of these toxins enter through the lining of the digestive tract. Herbal laxatives and herbal colon cleansers did more harm to my GI tract than help, leaving my mucosal lining even more inflamed and damaged.
I ate myself sick and I take full responsibility for the food choices I made. I didn’t make changes in my diet overnight, because the information I am providing to you took me two decades to find. As I learned more, I added those changes immediately, because it was a matter of life and death. Abrupt changes, even for the good, are a shock to the system, which is already burdened, and should not be attempted without the wisdom of a medical professional.

Fresh foods are not too expensive, and are actually cheaper than processed foods. It is a well known fact that convenience costs $. Whole foods made from scratch end up costing less per serving than their unhealthy, processed equivalents. A can of soup costs 2x more per serving than the same ingredients prepared from scratch. The greatest expense is the cost that results from poor health; difficulty sleeping, less productivity, and decreased quality of life. Processed foods cause chronic inflammation, which is one of the leading causes of chronic illness, which is linked to heart disease, neurological and respiratory problems, and cancer. Nutrient-dense whole foods, on the other hand, promote health; sustain energy levels, help tissues repair and fuel you immune system.

At a time when we are faced with new viruses and parasites, it is most important to avoid consuming toxic foods that lower immunity. Incorporate into your own list of good habits; and teach your children habits that maximize each individuals immune strength. This will benefit your entire family for generations to come. Avoid chemicals that are added to food, molds, food toxins and solvents. Eat whole live foods, prepared simply to preserve nutrition, and this will provide you the optimal health and vitality you desire for yourself and those you love. This is why what you eat is the most important decision you make many times every day. You only get one body in this life, so treat your digestive system like a garden and not like a garbage dump.

Every person must decide for themselves the best route to take in their journey toward optimal health. For example, for my best friend, it was wise to ween herself off the most harmful processed foods over a few weeks simply by consuming what she had already purchased and not buying any more. She replaced those foods as they ran out, and during that time, she collect recipes and found the ingredients to prepare new dishes. Also, she used the time to work out her schedule so that it would accommodate time for preparing her new menu.

When she stopped eating processed food, she did not want to re-contaminate her body with her old eating habits ever again. It does require work, but it is worth it too. Winters are tough for me to eat fresh fruits and vegetables, because they are not in season in the variety and quantity that I enjoy during the summer months. I have found that it is of great benefit for me to buy produce in season and freeze it for winter consumption.

Make up your mind to have the right attitude. Set your mind on your goal and keep it set. Your body is the only one you will ever get in this life time, so treat it like the precious gift it is and don't take health for granted. You can do this! If you need help, remember - I am here for you.

References:
cspinet.org/reports/chemcuisine.htm
fda.gov/downloads/Food/FoodIngredientsPackaging/ucm094249.pdf
fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/DietarySupplements/ucm257563.htm
wphna.org/wn_commentary_ultraprocessing_nov2010.asp

Center for Science in the Public Interest, CHEMICAL CUISINE.
Nicholas Freydberg, PhD and Willis A. Gortner, PhD., THE FOOD ADDITIVES BOOK. New York: Bantam Books, 1982.
Robert Goodman, A QUICK GUIDE TO FOOD SAFETY. San Diego: Silvercat Publicaions, 1992.
HEALTH ALERT Newsletter.
Earl Mindell, UNSAFE AT ANY MEAL. New York: Warner Books, 1987
Ruth Winter, A CONSUMER'S DICTIONARY OF FOOD ADDITIVES, New York: Crown Publishers, 1989
Ruth Winter, POISONS IN YOUR FOOD. New York: Crown Publishers, 1991.
Christine Hoza Farlow, D.C. FOOD ADDITIVES 1997