What are the natural antioxidants in our body?

Cholesterol, bilirubin and uric acid are the natural antoxidants in our body. If somebody is eating only junk, fast and processed food, te intake of antioxidants are minimum from their food.

Antioxidants are very important in the detoxification and in the management of dangerous free radicals. Free radicals are the weapons to destroy the bacteria and virus which enter inside our body, but in excess they destroy our healthy cells, joints and organs.

In this extreme case the levels of cholesterol, bilirubin and uric acid are increased to do the antioxidantal functionsa also. 25 years before we had no explanation for that, but today these are well understood.

Fresh vegetables and fruits are very important for our health. Our food must contain always vegetables and fruits. I could understand the argument that sometimes without processed food it is not possible to adjust. But, there will be always time and place for carrots, cucumbers, apples and other vegetables and fruits. With this good action the bad effects from the processed are not completely eleminated, but you give the body the necessary antioxidants so that the natural antioxidants from the body need not do this work also.

When I buy some processed food I found a lot of information in the label, but what are the important ones for me?

The calories present in that food, fat, sugar and salt content are important. Moreover, information about the chemicals as additives or colouring agents and the nature of the food, whether it is radiated or genetically manipulated.

All other matters are only advertisement for the industry. Many western countries try to make this a law, the lobbyists are working against this in many countries, but to our surprise Great Britain has this law as a traffic light system, green is good, yellow, not very good and red may be a colour of love but it is the worst. If we can achieve this it is easy for you to avoid all these bad foods for our health, no wonder the food industry is against this. Only the knowledge and thus avoiding these foods has a deciding effect on the industries because only the unsold products make them to change their policy and products.

I have diabetes, I used to take cornflakes every morning, is it acceptable?

This is a very, very frequently asked question from people from all the countries. The children first like the colourful packs and then the sweet corn flakes with many tastes.

Corn flakes are made from maize and contain lot of sugar. More than 80% of corn flakes are carbohydrates and so it is not good for people who have problem with sugar.

During processing many minerals and vitamins are destroyed and only a few are added later as supplements. Processed food has more chemical additives.

Although corn flakes are sweet they contain lot of salt (sodium).

I am not telling that you must avoid this if you are healthy. If some food tastes you well first you must try to understand the risks from the food. Once you have the information you could decide what is good and what is not?

If you have diabetes I have no understanding for your food habits. You must eat fresh food with lot of vegetables and less carbohydrates. At the same time your body must get all the minerals, vitamins and other phytochemicals from your food.

Talk to your dietician and he could write a healthy and good diet plan.

I am 6 feet tall, weigh 80 kg, plan to reduce cholesterol. I have problems with erection and no interest in sex, could you help me?

Your weight is good for your height; eat a lot of fruits, vegetable, legumes and pulses, whole grain products and lean meat or poultry without skin.

Do not eat too much of food with saturated fat like butter, fatty meat or organ meats and processed food.

Depressions, tension, side effects of many medicines, excess alcohol or diabetes have great influence on your erection problems.

Consult your doctor about this; there are several possibilities to treat this libido problem.

Are you not a friend of food industry?

We need food industry but, the food industry should also keep up their responsibility to the society and produce food where we know what the constituents are.

Nowadays, if a sheep or any animal is butchered, there is no waste as food except the skin. The chemicals make even the waste from the animal tastes well to our tongue.

The animal feed is worse than this, e.g. animal feed caused the Mad Cow disease in England. The industry heated the animal feed only to 70 degree C instead of 121 degree C to save money. You have to spend money to dispose the waste properly, but, if it is in the processed food, the industry can earn more money and this is our fate. You can change this by eating fresh food and it is worth to do so.

If the industry stands for its responsibility to our health and use less chemicals I would be glad to recommend its products.

Maida – the white refined wheat flour

Many think noodles are very healthy and the parottas are the darling food for many. The biscuits, cakes and other snacks contain mostly maida. Even the so called whole grains atta products are not atta products because in India we do not have specifications as to how much atta must be present for a product to qualify as a whole wheat product.

Maida is the refined wheat flour minus all the nutrients normally present in wheat. If a product is declared in India from wheat flour, it is 100% from maida. Maida has 100% carbohydrate. The products from maida are not healthy for children, adolescents, adults and seniors.

It is easy to tell the maida is bad. But products from maida are everywhere and how to save the human beings from this deadly maida. My advice to you is, eat lot of vegetables and vegetable preparations with maida roti, poori or parotta. The vegetables must be 2/3 in your food if you consume maida products.

Parotta and kuruma combination is very unhealthy and avoid this.

Noodles are processed food. Moreover the chicken or other tastes are also from chemical cocktails. You must know what are there in your food as well the dangers and risks for your health.

In India you can declare your maida product as whole grains atta product if you mix little fibre or atta. Many add caramel (heated sugar) or molasses to bring the colour to brown and our wonderful healthy whole grains atta products are ready.

It is the case with breads also. Few percents atta will not make whole grains atta bread. These are not healthy not only for small as well as school going children but also to everybody. Early puberty, obesity, diabetes, and heart attack and stroke are the results from the uncontrolled consumption of the maida products.

Do not ban these in your house. Explain and inform you children clearly about this and teach then to eat two or three vegetables with these products. Roti is healthier than noodles because noodle is a processed food with all the disadvantages including chemicals and trans fat.

It is good if you eat rarely these unhealthy products with healthy vegetables.

Additives in Food Processing with their E numbers

Additives are used to make the food colourful, tasty and to increase the shelf-life the products at the room temperature or in the refrigerators. We eat with our eyes before we buy a processed food. They are also used for the production of the uncontrolled production of saliva so that we eat further after our hunger is satisfied. This is bad for our health. Excess sugar and fructose are converted to fat in the liver and are the main cause of overweight and obesity. Here we can see more information about food processing and additives.

What are additives?

Additives are normally natural, nature identical or artificial substances which are of little or no nutritional value, but are used in the processing or storage of foods as well as animal feeds. Additives are used for different purposes including keeping the food wholesome until it is eaten, make the food look or taste better, make that the food is easy to store or use and keep the price of the food competitive. In an emerging country like India, it is the other way. Though it is costlier than other countries people are ready to pay since these are considered as fashion food.


What are the different categories off additives?

The list is long and they are as follows:

1. Acids
2. Acidity regulators
3. Anti caking agents
4. Anti oxidants
5. Bulking agents
6. Carriers and carrier solvents
7. Colours
8. Emulsifiers
9. Emulsifying salts
10. Firming agents
11. Flavour enhancers
12. Flour treatment agents
13. Foaming agents
14. Gelling agents
15. Glazing agents
16. Humectants
17. Modified starches
18. Packaging gases
19. Preservatives
20. Propellants
21. Raising agents
22. Stabilizers
23. Sequestrants
24. Sweeteners
25. Thickeners

I have given the names of many chemicals used to give you an idea which chemicals are used. Be careful your processed food or soft drink or ready made soup can be a cocktail of chemicals. Avoid processed foods to your children.

Additives- banned for children

Could you please tell me something about food additives banned for children?

The banned food additives which should be avoided in children’s food are as follows:

Sweeteners

E951 Aspartame

Colours

E102 Tartrazine
E104 Quinoline Yellow
E107 Yellow 2G
E110 Sunset Yellow
E120 Cochineal
E122 Caqrmoisine
E123 Amaranth
E124 Ponceau 4R
E127 Erythrosine
E128 Red 2G
E129 Allura Red
E131 Patent Blue V
E132 Indigo Carmine
E133 Brilliant Blue FCF
E142 Green S
E151 Black PN
E154 Brown FK

Preservatives

E210 Benzoic acid
E211 Sodium benzoate
E212 Potassium benzoate
E213 Calcium benzoate
E214 Ethyl 4-hydroxybenzoate
E215 Ethyl 4-hydroxybenzoate, sodium salt
E216 Propyl 4-hydroxybenzoate
E217 Propyl 4-hydroxybenzoate, sodium salt
E218 Methyl 4-hydroxybenzoate
E219 Methyl 4-hydroxybenzoate, sodium salt
E220 Sulphur dioxide
E221 Sodium sulphite
E222 Sodium hydrogen sulphite
E223 Sodium metabisulphite
E224 Potassium metabisulphite
E226 Calcium sulphite
E227 Calcium hydrogen sulphite
E230 Biphenyl
E231 2-Hydroxybiphenyl
E232 Sodium biphenyl-2-yl oxide
E233 2-(Thiazol-4-yl) benzimidazole
E239 Hexamine
E249 Potassium nitrite
E250 Sodium nitrite
E251 Sodium nitrate
E252 Potassium nitrate

If you are sure that any other E number apart from the above mentioned may be harmful to your child avoid it immediately. The hidden dangers are difficult to find out. For example, E 621 Monosodium Glutamate must be declared on the label, but if the hydrolysed form is used it is not necessary to declare although Monosodium Glutamate is used in this particular food. Talk to your dietician about this clearly.


List of E numbers

Could you give me more information about this list of E numbers?

The list of additives currently permitted in food within the European Union with their E numbers is given below. This list is constantly being updated and added to.


Colours

E100 Curcumin
E101 (1) Riboflavin (2) Riboflavin-5'-phosphate
E102 Tartrazine
E104 Quinoline yellow
E110 Sunset Yellow FCF; Orange Yellow S
E120 Cochineal; Carminic acid; Carmines
E122 Azorubine; Carbonising
E123 Amaranth
E124 Ponceau 4R; Cochineal Red A
E127 Erythrosine
E128 Red 2G
E129 Allura Red AC
E131 Patent Blue V
E132 lndigotine; Indigo Carmine
E133 Brilliant Blue FCF
E140 Chlorophylls and chlorophyllins
E141 Copper complexes of chlorophyll and chlorophyllins
E142 Green S
E150a Plain caramel
E150b Caustic sulphite caramel
E150c Ammonia caramel
E150d Sulphite ammonia caramel
E151 Brilliant Black BN; Black PN
E153 Vegetable carbon
E154 Brown FK
E155 Brown HT
E160a Carotenes
E160b Annatto; Bixin; Norbixin
E160c Paprika extract; Capsanthian; Capsorubin
E160d Lycopene
E160e Beta-apo-8'-carotenal (C30)
E160f Ethyl ester of beta-apo-8'-carotenoic acid (C30)
E161b Lutein
E161g Canthaxanthin
E162 Beetroot Red; Betanin
E163 Anthocyanins
E170 Calcium carbonate
E171 Titanium dioxide
E172 Iron oxides and hydroxides
E173 Aluminium
E174 Silver
E175 Gold
E180 Litholrubine BK


Preservatives

E200 Sorbic acid
E202 Potassium sorbate
E203 Calcium sorbate
E210 Benzoic acid
E211 Sodium benzoate
E212 Potassium benzoate
E213 Calcium benzoate
E214 Ethyl p-hydroxybenzoate
E215 Sodium ethyl p-hydroxybenzoate
E216 Propyl p-hydroxybenzoate
E217 Sodium propyl p-hydroxybenzoate
E218 Methyl p-hydroxybenzoate
E219 Sodium methyl p-hydroxybenzoate
E220 Sulphur dioxide
E221 Sodium sulphite
E222 Sodium hydrogen sulphite
E223 Sodium metabisuiphite
E224 Potassium metabisulphite
E226 Calcium sulphite
E227 Calcium hydrogen sulphite
E228 Potassium hydrogen sulphite
E230 Biphenyl; diphenyl
E231 Orthophenyl phenol
E232 Sodium orthophenyl phenol
E234 Nisin
E235 Natamycin
E239 Hexamethylene tetramine
E242 Dimethyl dicarbonate
E249 Potassium nitrite
E250 Sodium nitrite
E251 Sodium nitrate
E252 Potassium nitrate
E280 Propionic acid
E281 Sodium propionate
E282 Calcium propionate
E283 Potassium propionate
E284 Boric acid
E285 Sodium tetraborate; borax
E1105 Lysozyme

Anti-oxidants

E300 Ascorbic acid
E301 Sodium ascorbate
E302 Calcium ascorbate
E304 Fatty acid esters of ascorbic acid
E306 Tocopherol
E307 Alpha-tocopherol
E308 Gamma-tocopherol
E309 Delta-tocopherol
E310 Propyl gallate
E311 Octyl gallate
E312 Dodecyl gallate
E315 Erythorbic acid
E316 Sodium erythorbate
E320 Butylated hydroxyanisole (BHA)
E321 Butylated hydroxytoluene (BHT)

Sweeteners

E420 (1) Sorbitol, (2) Sorbitol syrup
E421 Mannitol
E953 lsomalt
E965 (1) Maltitol, (2) Maltitol syrup
E966 Lactitol
E967 Xylitol
E950 Acesulfame K
E951 Aspartame
E952 Cyclamic acid and its Na and Ca salts
E954 Saccharin and its Na, K and Ca salts
E957 Thaumatin
E959 Neohesperidine DC

Emulsifiers, Stabilisers, Thickeners and Gelling Agents

E322 Lecithin
E400 Alginic acid
E401 Sodium alginate
E402 Potassium alginate
E403 Ammonium alginate
E404 Calcium alginate
E405 Propane-1,2-diol alginate
E406 Agar
E407 Carrageenan
E407a Processed eucheuma seaweed
E410 Locust bean gum; carob gum
E412 Guar gum
E413 Tragacanth
E414 Acacia gum; gum arabic
E415 Xanthan gum
E416 Karaya gum
E417 Tara gum
E418 Gellan gum
E425 Konjac
E432 Polyoxyethylene sorbitan monolaurate; Polysorbate 20
E433 Polyoxyethylene sorbitan mono-oleate; Polysorbate 80
E434 Polyoxyethylene sorbitan monopalmitate; Polysorbate 40
E435 Polyoxyethylene sorbitan monostearate; Polysorbate 60
E436 Polyoxyethylene sorbitan tristearate; Polysorbate 65
E440 Pectins
E442 Ammonium phosphatide
E444 Sucrose acetate isobutyrate
E445 Glycerol esters of wood resins
E460 Cellulose
E461 Methyl cellulose
E463 Hydroxypropyl cellulose
E464 Hydroxypropyl methyl cellulose
E465 Ethyl methyl cellulose
E466 Carboxy methyl cellulose
E467 Sodium carboxy methyl cellulose
E468 Crosslinked sodium carboxy methyl cellulose
E469 Enzymatically hydrolysed carboxy methyl cellulose
E470a Sodium, potassium and calcium salts of fatty Acids
E470b Magnesium salts of fatty acids
E471 Mono- and diglycerides of fatty acids
E472a Acetic acid esters of mono- and diglycerides of fatty acids
E472b Lactic acid esters of mono- and diglycerides of fatty acids
E472c Citric acid esters of mono- and diglycerides of fatty acids
E472d Tartaric acid esters of mono- and diglycerides of fatty acids
E472e Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
E472f Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
E473 Sucrose esters of fatty acids
E474 Sucroglycerides
E475 Polyglycerol esters of fatty acids
E476 Polyglycerol polyricinoleate
E477 Propane-1,2-diol esters of fatty acids
E479b Thermally oxidised soya bean oil interacted with mono and diglycerides of fatty acids
E481 Sodium stearoyl-2-lactylate
E482 Calcium stearoyl-2-lactylate
E483 Stearyl tartrate
E491 Sorbitan monostearate
E492 Sorbitan tristearate
E493 Sorbitan monolaurate
E494 Sorbitan monooleate
E495 Sorbitan monopalmitate
E1103 Invertase

Others

Acid, acidity regulators, anti-caking agents, anti-foaming agents, bulking agents, carriers and carrier solvents, emulsifying salts, firming agents, flavour enhancers, flour treatment agents, foaming agents, glazing agents, humectants, modified starches, packaging gases, propellants, raising agents and sequestrants.

E170 Calcium carbonate
E260 Acetic acid
E261 Potassium acetate
E262 Sodium acetate
E263 Calcium acetate
E270 Lactic acid
E290 Carbon dioxide
E296 Malic acid
E297 Fumaric acid
E325 Sodium lactate
E326 Potassium lactate
E327 Calcium lactate
E330 Citric acid
E331 Sodium citrate
E332 Potassium citrate
E333 Calcium citrate
E334 Tartaric acid (L-(+))
E335 Sodium tartrate
E336 Potassium tartrate
E337 Sodium potassium tartrate
E338 Phosphoric acid
E339 Sodium phosphate
E340 Potassium phosphate
E341 Calcium phosphate
E343 Magnesium phosphate
E350 Sodium malate
E351 Potassium malate
E352 Calcium malate
E353 Metatartaric acid
E354 Calcium tartrate
E355 Adipic acid
E356 Sodium adipate
E357 Potassium adipate
E363 Succinic acid
E380 Triammonium citrate
E385 Calcium disodium ethylene diamine tetra-acetate; calcium disodium EDTA
E422 Glycerol
E431 Polyoxyethylene (40) stearate
E450 Diphosphate
E451 Triphosphate
E452 Polyphosphate
E459 Beta-cyclodextrin
E500 Sodium carbonate
E501 Potassium carbonate
E503 Ammonium carbonate
E504 Magnesium carbonate
E507 Hydrochloric acid
E508 Potassium chloride
E509 Calcium chloride
E511 Magnesium chloride
E512 Stannous chloride
E513 Sulphuric acid
E514 Sodium sulphate
E515 Potassium sulphate
E516 Calcium sulphate
E517 Ammonium sulphate
E520 Aluminium sulphate
E521 Aluminium sodium sulphate
E522 Aluminium potassium sulphate
E523 Aluminium ammonium sulphate
E524 Sodium hydroxide
E525 Potassium hydroxide
E526 Calcium hydroxide
E527 Ammonium hydroxide
E528 Magnesium hydroxide
E529 Calcium oxide
E530 Magnesium oxide
E535 Sodium ferrocyanide
E536 Potassium ferrocyanide
E538 Calcium ferrocyanide
E541 Sodium aluminium phosphate
E551 Silicon dioxide
E 552 Calcium silicate
E553a (1) Magnesium silicate, (2) Magnesium trisilicate
E553b Talc
E554 Sodium aluminium silicate
E555 Potassium aluminium silicate
E556 Aluminium calcium silicate
E558 Bentonite
E559 Aluminium silicate; Kaolin
E570 Fatty acids
E574 Gluconic acid
E575 Glucono delta-lactone
E576 Sodium gluconate
E577 Potassium gluconate
E578 Calcium gluconate
E579 Ferrous gluconate
E585 Ferrous lactate
E620 Glutamic acid
E621 Monosodium glutamate
E622 Monopotassium glutamate
E623 Calcium diglutamate
E624 Monoammonium glutamate
E625 Magnesium diglutamate
E626 Guanylic acid
E627 Disodium guanylate
E628 Dipotassium guanylate
E629 Calcium guanylate
E630 lnosinic acid
E631 Disodium inosinate
E632 Dipotassium inosinate
E633 Calcium inosinate
E634 Calcium 5'-ribonucleotides
E635 Disodium 5'-ribonucieotides
E640 Glycine and its sodium salt
E650 Zinc acetate
E900 Dimethylpolysiloxane
E901 Beeswax, white and yellow
E902 Candelilla wax
E903 Carnauba wax
E904 Shellac
E905 Microcrystalline wax
E912 Montan acid esters
E914 Oxidised Polyethylene wax
E920 L-Cysteine
E927b Carbamide
E938 Argon
E939 Helium
E941 Nitrogen
E942 Nitrous oxide
E943a Butane
E943b Iso-butane
E944 Propane
E948 Oxygen
E949 Hydrogen
E999 Quillaia extract
E1200 Polydextrose
E1201 Polyvinylpyrrolidone
E1202 Polyvinylpolypyrrolidone
E1404 Oxidised starch
E1410 Mono starch phosphate
E1412 Distarch phosphate
E1413 Phosphated distarch phosphate
E1414 Acetylated di-starch phosphate
E1420 Acetylated starch
E1422 Acetylated distarch adipate
E1440 Hydroxyl propyl starch
E1442 Hydroxy propyl distarch phosphate
E1450 Starch sodium octenyl succinate
E1451 Acetylated oxidised starch, Polyethylene glycol 6000
E1505 Triethyl citrate
E1518 Glyceryl triacetate; triacetin
E1520 Propan-1,2-diol; propylene glycol

There are more than 3,000 known chemicals used in the food processing industry and even if it is more it is impossible to find out because their analysis is not routine one and there are no standardised methods available. Uncontrolled amount of chemicals could enter the blood from the processed foods which can make problems to the mineral balance resulting problems for the metabolism and also the production of more free radicals which in turn cause more damage to our health. It is your duty to understand which is good and which is not so that uncontrolled processes could be controlled and you could only make the industry to think and produce safe and half-way natural food. The industry should not forget their responsibility and the health authorities must make stricter laws and regular controls for general health. The important duty lies in the hands of doctors, dieticians and scientists to inform the public with facts so that they know how to do and what to do correctly.

Processed Food

Today if an animal is butchered there is no waste from that and it is the wonder of the food processing. You never know what is coming to your plate…

What is food processing?

Food processing is the method or technique of converting raw ingredients of food into food ready for consumption for human beings. Today this happens for animals also. Processed food with less additives and fresh raw ingredients are not bad but it is always important to know what is happening exactly because it is a multi billion business in the world and there are many people who want to make quick money at the cost of the consumers.

Everything seems wonderful, what is our problem with food processing?

I too thought like that 30 years before, the kitchen has one big refrigerator and big deep freezer full with all kinds of food. But when I come into contact with the patients who have problems with these foods I started to look very cautiously about these foods. There are advantages as well as disadvantages and you are in the positive side when you consume processed food now and then.

If not, what will happen?

My experience is if you are young your body adjusts all the food including junk food, processed food but the problem starts when you become above 35 years and when your body cannot make any compromise.

Are you against processed food?

No I am not against processed food, it has lot of advantages for many group of people who have really no time. But whenever we get time we must cook fresh food. We must educate our children how important freshly cooked food from the house is for their later life. It is easy throughout the world to prepare or buy quickly a salad with fresh vegetables. Fruits are also available everywhere. Eating only processed food is very unhealthy.

Why are you so careful?

I am careful because for me not only the taste is decisive but also there are so many other important factors. Imagine you never correct your foot to your shoe. There are more than 3000 chemicals used to support the processing, colour, taste etc. and the chemicals also help the food to adjust the different process. The machines are few but the foods are many and very different.

What do you want to say more about chemical additives?

What I want to say is simple, I want to know what I eat and it is not very easy to find out from the industrially processed food. Many of the fresh food ingredients are at first not available in enough quantities but you get them throughout the year. How is it possible? The chemicals make this. Strawberries and mangos are good example for this and the list is very long, that means we can produce almost everything with the chemicals and these may affect individuals in different ways according to their health. That is why, if we do not want to avoid, use the processed food rarely.

Could you give me few examples?

Almost all the fruit flavours in curds or in ice creams and soft drinks are not free from chemicals. I could give you an interesting tip that most of the pizzas have only synthetic cheese. These three thousand chemicals are in a position to mimic many natural food ingredients.

Could you tell me more about these chemicals or food additives?

Shopping fresh food items in the open market is the best possibility. In big super markets run by international companies, we must be careful. The factory made food contains several additives which may be harmful to our health. The most questionable additives are sodium nitrite, saccharin, caffeine, artificial colouring, etc. These we find mostly in low nutritional food.

What do you say about sugar and salt?

Sugar and salt are the most familiar additives and we must use them in right proportion. After eating enough rice in our meals it is not advisable to eat sweets or bananas which I have seen in many families in India. It may be good to show their financial position but they do only harm to their health. Nothing is prohibited but one must know when and how much to take. We master the software programs in this world but not in a position to understand these simple things. Here the women and dieticians may take the things in their hands and educate the society.

What are additives?

Additives are normally natural, nature identical or artificial substances which are of little or no nutritional value, but are used in the processing or storage of foods as well as animal feeds. Additives are used for different purposes including keeping the food wholesome until it is eaten, make the food look or taste better, make that the food is easy to store or use and keep the price of the food competitive. In an emerging country like India, it is the other way. Though it is costlier than other countries people are ready to pay since these are considered as fashion food. Regarding the food additives I write a separate article.

Are all from the 3000 chemicals safe?

Most of them are used to synthesise various ingredients to food. Many are good, about some there are no data available and there are also chemicals which may not be healthy to all. It also depends upon one’s health. Use processed food only rarely and that is the best way to be healthy. It may be cheap because of mass production but do not forget that you work hard to earn your money. It is better to spend your money to buy only healthy food. Fresh food prepared in your home is the best.

What is your personal opinion about this?

I too eat now and then some processed food but less. It is because in the processing of food, it must be so prepared that it is easily processable with machines. This is like cutting your foot to fit your shoes. The manipulated food is treated with different chemicals and finally it is optically good and so tasty that water is coming from your mouth. So I know the value of fresh foods in my home.

Do snacks and sweets contain any chemicals to stimulate mouth-watering?

Yes, it is applicable to chips, crackers and chocolates. Whether animals or human beings we react in the same way when we see a very tasty food, water comes from our mouth. We eat and when we have eaten enough, the saliva stops and we also stop to eat but there are very intelligent food chemists in the industry who thought that what will happen if the saliva comes further although that person has eaten enough. Then with chemicals they make these snacks in such a way that the saliva is produced after you are full. The result is you open the snacks pack and eat till you finish everything.

Suppose, I give you ten small chocolates and if you start eating you will see that you enjoy the first one very well. Keeping in the mouth for a long time, and enjoy it till the small piece melts. The second one also you will eat like the first one and from the third you chew half and then bite and eat. The 5th and 6th you bite and swallow it immediately. This is the effect with which you consume more and also worried about your health and weight. You must have the right information always about several things to react correctly.

What about the salted chips?

Chips and many other snacks are usually salty and after 100 or 200 g of chips you are so thirsty and drink one or two bottles of soft drinks. You consume the sugar from the soft drinks which also makes the industry very happy because they have made money out of everything. We must know all these, think about that and learn how to trick the industry. We need not sacrifice anything if we like it but everybody must find their own rules for themselves. The lobby of the food industry is so strong in several countries that there is no effective control even after many scandals.

Altogether so many chemicals, what about the adverse health effects?

The big problem to the body is the removal of these foreign chemicals including the heavy metals. Liver, the chemical factory in our body, is the place where the chemicals are treated for the excretion and liver has to do a lot of work always and this is an extra work. Heavy metals are deposited in kidney or excreted through our kidneys. Minimising these risks is good for our health. This is an extra work for our detoxification and free radical scavenging systems.

How could you summarise everything together?

It is very easy to do that and a friend of mine told me once that it seems the more we process our foods, the less nutrients remain in them. He is correct.

Cholesterol - Case Study

Steffi was 26 years old teacher, doing well in the society with a good and peaceful life. She was active in sports and other activities. In winter she had her holidays in Switzerland or Austria and in summer she went to Spain or Portugal. She was slim and she was proud of her figure.

She went for a routine blood check up and the doctor told her that she had elevated cholesterol. She was astonished as well as shocked to hear this because according to her she had been leading a careful and healthy life. The reason of the high cholesterol level could not be diagnosed by her doctor. She went from one specialist to another and everywhere she had different opinions from the doctors, but without any result. Finally she came to me and we had an analysis of her whole life, regarding her job, where she lived, family medical history and also her food habits. As a single and successful young woman she never cooked, she bought only processed food, now and then fruits and salads and drank much coffee and coca cola. From this analysis we came to know that her body was deficient of vitamins, minerals and above all the so called anti-oxidants.

We need anti-oxidants for detoxification (the removal of toxins or poisons from the body) and to remove dangerous free radicals which can make us sick and old. We should get this only from our fresh food; since she was not at all taking enough fresh food she had deficiency in anti-oxidants. The aim of our body is to live in all disadvantageous circumstances, so the natural substances from our body like cholesterol, uric acid and bilirubin are allotted to do this anti-oxidation work as their extra work. The brain orders the body to produce more of these substances and they are increased in our blood without any known cause. I recommended a suitable diet for this woman for three months, then I estimated her cholesterol value, it was high, but significantly lower than before. I changed her diet little and this was continued for another three months and after that she had her cholesterol level less than 200 mg/dl which is normal. Thus I have identifier the reason for the elevated value of cholesterol which the medicines could not control for several years. This was the knowledge 25 years ago about cholesterol.

The conclusion is that fresh food is important for our healthy life, without which sports and other physical activities will not help us always to become healthy. Eat less processed food, but everyday you must eat fresh vegetables and fruits, the standard amount for an adult is 300 to 400 g fresh vegetables and 400 g of fresh and ripe fruits.