Why I don't drink coca cola

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Coke is the most valuable brand in history, and “Coca-Cola” is the world’s second-most recognized word after “hello.” However, the beverage itself is an absolute poison to the human metabolism. Coke is very close to the acidity level of battery acid and consequently it can clean surfaces equivalent to and often better than many toxic household cleaners.




It’s cheaper and easier to buy Coke in some third world countries than it is to access clean water. Coke uses “public relations propaganda” to convince consumers and entire nations that it is an “environmental company” when really it is linked to pollution, water shortages, and disease.

People who consume soft drinks such as Coke have a 48% increase in heart attack and stroke risk, compared to people who did not drink the sodas at all or did not drink them every day. A study published in the journal Respirology reveals that soft drink consumption is also associated with lung and breathing disorders including asthma and chronic obstructive pulmonary disease (COPD).

The carbonation in Coke causes calcium loss in the bones through a 3-stage process:

1. The carbonation irritates the stomach.

2. The stomach “cures” the irritation the only way it knows how. It adds the only antacid at its disposal: calcium. It gets this from the blood.

3. The blood, now low on calcium, replenishes its supply from the bones. If it did not do this, muscular and brain function would be severely impaired.

But, the story doesn’t end there. Another problem with most Coke is it also contain phosphoric acid (not the same as the carbonation, which is carbon dioxide mixed with the water). Phosphoric acid also causes a draw-down on the body’s store of calcium.

So Coke softens your bones (actually, makes them weak and brittle) in 3 ways:

1. Carbonation reduces the calcium in the bones.

2. Phosphoric acid reduces the calcium in the bones.

3. The beverage replaces a calcium-containing alternative, such as milk or water. Milk and water are not excellent calcium sources, but they are sources.

Esophageal cancer was very rare two generations ago — now, it’s common. The basic mechanism works as follows:

1. Mechanical damage to cells is a huge risk factor for cancer. It’s why asbestos particles, for example, cause lung cancer.

2. All soft drinks cause acid reflux (stomach acid rising up past the esophageal valve). This is more pronounced when the body is horizontal (as in sleeping), but the sheer volume of Coke and soft drinks consumed in the USA means the acid reflux is well past the danger point. Any time you ingest a gassy drink, you are going to get belching–and acid into the esophagus. How much is too much? The research doesn’t say where the limit is–it only shows that most of us are far, far, far past it.

3. Stomach acid dissolves tissue — that’s its purpose. The stomach lining does not extend into the esophagus, so the lower esophagus gets damaged by acid far more frequently in soft drink users than in non soft drink users. This results in a radical increase in cell mutations, along with a far higher level of free radicals.

20 Practical Uses For Coke

Coke acts as an acidic cleaner. The amount of acid in soda is enough to wear away at the enamel of your teeth, making them more susceptible to decay. In tests done on the acidity levels of soda, certain ones were found to have PH levels as low as 2.5. To put that into perspective, consider that battery acid has a pH of 1 and pure water has a pH of 7.

To prove Coke does not belong in the human body, here are 20 practical ways you can use Coke as a domestic cleaner:

1. Removes grease stains from clothing and fabric

2. Removes rust; methods include using fabric dipped in Coke, a sponge or even aluminum foil. Also loosens rusty bolts

3. Removes blood stains from clothing and fabric.

4. Cleans oil stains from a garage floor; let the stain soak, hose off.

5. Kills slugs and snails; the acids kills them.

6. Cleans burnt pans; let the pan soak in the Coke, then rinse.

7. Descales a kettle (same method as with burnt pans)

8. Cleans car battery terminals by pouring a small amount of Coke over each one.

9. Cleans your engine; Coke distributors have been using this technique for decades.

10. Makes pennies shine; soaking old pennies in Coke will remove the tarnish.

11. Cleans tile grout; pour onto kitchen floor, leave for a few minutes, wipe up.

12. Dissolves a tooth; Use a sealed container…takes a while but it does work.

13. Removes gum from hair; dip into a small bowl of Coke, leave a few minutes. Gum will wipe off.

14. Removes stains from vitreous china.

15. Got a dirty pool? Adding two 2-liter bottles of Coke clears up rust.

16. You can remove (or fade) dye from hair by pouring diet Coke over it.

17. Remove marker stains from carpet. Applying Coke, scrubbing and then clean with soapy water will remove marker stains.

18. Cleans a toilet; pour around bowl, leave for a while, flush clean.

19. Coke and aluminum foil will bring Chrome to a high shine.

20. Strips paint off metal furniture. Soak a towel in Coke and lay it on the paint surface.

Now can you imagine what is does to your stomach lining?

Who needs the ‘household and cleaning’ section at the hardware store when we have Coke.

Source: wakeup-world.com

About the author:
John Summerly is nutritionist, herbalist, and homeopathic practitioner. He is a leader in the natural health community and consults athletes, executives and most of all parents of children on the benefits of complementary therapies for health and prevention.
Source: WakeupWorld

HILT training by James Layton

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James Layton Fitness

HIIT vs LISS

HIIT (High Intensity Interval Training)
LISS (Low Intensity Stead State).

Firstly I need to establish neither of these protocols maybe unnecessary, it completely depends on the context.

Weight training can yield very similar results to cardio of a similar intensity when 24hr energy expenditure and macro nutrient intake are measured. The obvious advantage to weight training with regards to optimising body composition is LEAN MASS RETENTION.

I would argue neither is better than each other, they both have pros and they both have cons. The context should dictate application. Not because an individual has biased views for one or the other.

One thing to consider about HIIT is it requires similar recovery requirements to weight training. This may mean weight training performance is compromised (not what we want).

LISS or Moderate intensity cardio can yeild endurance adaptations, which are obviously not desirable for a strength trainee, looking to improve body composition. (I’d argue this is more relevant to moderate intensities e.g. jogging than LISS, however it would depend on the volume used).

Another consideration about cardio, is its timing relative to an individuals weight training, more specifically the muscle groups used during the cardio e.g. legs.
Example- It would be unwise to perform an evening Sprint session with a leg weight training session the following morning.



LISS can acutely oxidise more fat stores during the session, this is however irrelevant when you measure the effects of the two approaches over a twenty four hour period. An energy deficit at the at the end of the day is the most important factor in the context of fat loss, regardless of the approach used.

To conclude-

Cardio is merely a tool to further energy expenditure, the usage of that tool would be dependent on a lot of a factors, let the context dictate applications. A progressive resistance program should take priority for your body composition goals, cardio is a tool to be used when or if required.

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“You cannot get fat without carbohydrates”

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James Layton Fitness

Low carbohydrate delusions.

I just wanted to address a couple of statements I here from time to time and debunk them, the two statements are:

“You cannot get fat without carbohydrates”

and
“You cannot store fat without the secretion of insulin which only is secreted as a response to carbohydrates”

Both of these statements are incorrect. To address the first statement, this implies that if you eliminate carbohydrates from your diet you cannot gain any fat. This is obviously not true if you are in a caloric surplus (consuming more calories than you are expending) you will gain fat, minus any calories used to support muscle growth.

This second statement is also untrue as protein is extremely insulinogenic. So for people to say if you get rid of the carbohydrates, means you get rid of insulin therefore, you cannot gain fat is not true. Insulin is often played as the bad guy yet it serves very important tasks. Insulin helps regulate the storage of carbohydrates, fats, and protein in your body.


A high carbohydrate diet does not inherently lead to chronically high insulin levels, if calorie intake doesn’t exceed caloric expenditure.


Essentially, the body can store fat even when insulin is not elevated.

Am I saying you cannot get leaner by decreasing your carbohydrate consumption? No...

I am implying that reducing your carbohydrate consumption doesn't give you a free pass to binge on as much dietary fat as you want.

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How much protein is safe to consume

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James Layton Fitness

***1 TIP TO APPLY TODAY***

I have posted this within a longer post before. I thought I would post it again, purely as it is so important no matter what your goals are when it comes to nutrition.



Consume sufficient protein, I am yet to ever have a client who was already consuming sufficient protein. A target of 2.5-3.0g of protein per kg of body weight should be sufficient. (side note- these figures are for those with body composition goals. Athletes depending on their sport, would require a different set up. Also, there can be outliers to this rule, like with any formula).

Things to consider:

- If your goal is fat loss, I'd suggest shooting for the upper range, due to greater amino acid oxidation during a caloric deficit.


- If you goal is muscle growth, you can side on the lower end as you will be in a caloric surplus.


-I set protein tagets based on body weight not lean mass, despite what anyone says, determining an individuals lean mass is almost impossible, without the use of a DEXA scan.




-Having said that, common sense needs to be used. An overweight individual at a similar body weight to someone with considerably more muscle mass, is obviously going to require less protein.

(As a general rule, my preference as a coach is to set protein a little too high, than not enough. The downsides of a little too muscle are very minimal, conversely too little will almost certainly mean muscle loss).

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Drinking lemon warm water is good for you

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Start the day out with a mug of warm water and the juice of half a lemon.
It's so simple and the benefits are just too good to ignore. Warm water with lemon:

1. Boosts you're immune system
Lemons are high in Vitamin C and potassium. Vitamin C is great for fighting colds and potassium stimulates brain & nerve function and helps control blood pressure.

2. Balances pH
Lemons are an incredibly alkaline food, believe it or not. Yes, they are acidic on their own, but inside our bodies they're alkaline (the citric acid does not createacidity in the body once metabolized). As you wellness warriors know, an alkaline body is really the key to good health.

3. Helps with weight loss
Lemons are high in pectin fiber, >>> * which helps fight hunger cravings. *It also has been shown that people who maintain a more alkaline diet lose weight faster. And, my experience is that when I start the day off right, it's easier to make the best choices for myself the rest of the day.

4. Aids digestion
The warm water serves to stimulate the gastrointestinal tract and peristalsis the waves of muscle contractions within the intestinal walls that keep things moving. Lemons and limes are also high in minerals and vitamins and help loosen ama, or toxins, in the digestive tract.

5. Acts as a gentle, natural diuretic
Lemon juice helps flush out unwanted materials because lemons increase the rate of urination in the body. Toxins are, therefore, released at a faster rate which helps keep your urinary tract healthy.

6. Clears skin
The vitamin C helps decrease wrinkles and blemishes. Lemon water purges toxins from the blood which helps keep skin clear as well.

7. Hydrates the lymph system —

Statins deplete your body of CoQ10 www.bodybynaturesupplements.com

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Statins deplete your body of CoQ10, which can have devastating results. If you take statin drugs without taking CoQ10,your health is at serious risk. Unfortunately, this describes the majority of people who take them in England. CoQ10 is a co-factor (co-enzyme) that is essential for the creation of ATP molecules, which you need for cellular energy production. Organs such as your heart have higher energy requirements, and therefore require more CoQ10 to function properly. Produced mainly in your liver, it also plays a role in maintaining blood glucose.

Physicians rarely inform people of this risk and only occasionally advise them to take a CoQ10 supplement. As your body gets more and more depleted of CoQ10, you may suffer from fatigue, muscle weakness and soreness, and eventually heart failure.

Coenzyme Q10 is also very important in the process of neutralizing free radicals. So when your CoQ10 is depleted, you enter a vicious cycle of increased free radicals, loss of cellular energy, and damaged mitochondrial DNA. If you decide to take a CoQ10 supplement and are over the age of 40, it is important to choose the reduced version, called ubiquinol. Ubiquinol is a FAR more effective form—I personally take it daily for its many far-ranging benefits. As for dosage, Dr. Graveline, a family doctor and former astronaut, made the following recommendation in a previous interview on statins and CoQ10:

• If you have symptoms of statin damage such as muscle pain, take anywhere from 200 to 500 mg
• If you just want to use it preventively, 200 mg or less should be sufficient

Cure for cancer using something unusual

News blog that could make the difference to your health.


http://bodybynaturesupplements.com/information/news/101?news_id=101

Good food guide to eating correctly

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James Layton Fitness

Tracking food intake:

Tracking your food intake, in my opinion is the best habit/skill to have when your goal is trying to optimising body composition.

Contrary to popular belief, it doesn't take that long, applications like “myfitnesspal” make it even easier and considering most people eat similar foods every day, once you have weighed and measured it once, you’re done.

(side point: Don't follow my fitnesspal's generic daily target figures, but use the app to track your food intake). I have a PDF on my site which teachers you how to set daily calorie and macro nutrient targets, simply plug these numbers into myfitnesspal.


The main point I will make here, the biggest benefit to tracking food intake is the realisation of how calorically dense certain foods are (you’re not just winging it any more, you know the numbers). It creates awareness. That in turn allows you to make decisions through the day based on this knowledge.


If you so happen to fall off your usual diet, you know what protein, carbohydrate, fat and calorie targets you have left in the day to compensate.


If you know you’re going to dinner one evening and the foods typically are high carbohydrate/high fat, why not consume foods the rest of the day in accordance to meeting your daily allowance.
Perhaps pulling back on the carbohydrates and fats at the start of the day?


This skill is the key in my opinion. You can make changes to these numbers to suit how you want to look at any time of the year e.g. bulking and cutting periods.


It appear obsessive from the onset, it’s not, it’s just a habit, it’s easy once you get the hang of it.

www.jameslaytonfitness.co.uk

Are Grains bad for you

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“I've been eating grains all my life and don’t seem to have a problem.”

You may not have an obvious problem now, but that’s only because you’ve grown accustomed to your body and it to your diet. The signals of discomfort are dulled, and the intensity of the pain has reduced. You’ve gotten used to the stomach upset, the intermittent bouts of diarrhea. You know how all those “things just happen” as you get older, a view that is reinforced when you see the same thing happening to everyone else around you (all of whom also happen to eat grains)? How you start going downhill at 40, it becomes hard to lose weight, all that stuff. Spend some time looking at what everyone is eating – grains, grains, and more grains – and you might notice a connection.

Response: “I felt the same way until I tried ditching them for 30 days. All those little niggling aches and pains and complaints that I figured were just an inevitable aspect of life have disappeared. I feel better than ever.”




read more: http://www.marksdailyapple.com/top-8-most-common-reactions-to-your-grain-free-diet-and-how-to-respond/

extra credit: http://www.marksdailyapple.com/definitive-guide-grains/

Super slow eccentric training. www.bodybynaturesupplements.com

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James Layton Fitness

Super slow eccentric training.


There seems to be popular trend within fitness and bodybuilding circles to perform these ludicrously slow repetitions, especially within the eccentric portion of the repetition (the easier position of the repetition, or lowing phase in most movements) , in attempt to achieve greater muscle mass. The theory is, greater tension because of reduced momentum will be placed upon on the targeted muscle.

There are some key objections I would like to state here :

By performing these extremely slow repetitions, the load (weight) is going to be severely decreased, thus, one of the most important factors to getting bigger has been taken away (progressive tension overload).


Also, considering the muscle can withstand considerably more weight during the eccentric portion. As the eccentric portion of the repetition is arguable more important than the concentric part with, the goal of achieving greater muscular gains, the reality is, super slow eccentric training just doesn’t make sense.


Yes, the eccentric portion of the movement should be somewhat controlled, but severely slowing down the repetition and therefore severely decreasing the load in an attempt to further stimulate the muscle fibre, simply the facts don’t hold true.

I would also note, a lot of chemically enhanced individuals prescribe these ridiculous tempos.


Essentially, if you’re taking drugs, there are a lot of training protocols which may still work.


Remember, if you’re drug free, focus on progressive tension overload. Getting progressively stronger, within a variety of rep ranges, within a properly periodised program.


Follow on twitter www.twitter.com/@laytonfitness

Free gift: "How to set up a nutrition plan"

http://www.jameslaytonfitness.co.uk/?page_id=195

men & women pose over the bikes www.bodybynaturesupplements.com

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Ducati dealer MotoCorsa recreated a typical “girl on bike” photo shoot with some of the guys from the shop doing the same poses. While promoting the Ducati 1199 Panigale bike, they decided to have a hilarious ad campaign run alongside their regular one. The second campaign features men trying their best to imitate female models by striking some alluring poses and strutting their stuff in front of the candy-red motorcycle.

The “Hot Mess” motorcycle shoot features the Corsa Crew recreating Lewallen’s sexy moves while posing alongside one sizzling red Ducati motorcycle. Men Pose As Motorcycle Models. This is a humorous project by photographer Rion Sabean featuring men doing pin-up-style poses.

Source: motocorsa.com (via dailymail.co.uk)

Cancer in a Can: The Shocking True Story of how ‘Pringles’ are Made

 

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Cancer in a Can: The Shocking True Story of how ‘Pringles’ are Made




To understand the nature of Pringles and other stack able chips, forget the notion that they come from actual potatoes in any recognizable way.

The Pringles Company (in an effort to avoid taxes levied against “luxury foods” like chips in the UK) once even argued that the potato content of their chips was so low that they are technically not even potato chips. 

So if they’re not made of potatoes, what are they exactly? 

The process begins with a slurry of rice, wheat, corn, and potato flakes that are pressed into shape. 

This dough-like substance is then rolled out into an ultra-thin sheet cut into chip-cookies by a machine. 

According to io9: 

“The chips move forward on a conveyor belt until they’re pressed onto molds, which give them the curve that makes them fit into one another. 

Those molds move through boiling oil … Then they’re blown dry, sprayed with powdered flavors, and at last, flipped onto a slower-moving conveyor belt in a way that allows them to stack. From then on, it’s into the cans … and off towards the innocent mouths of the consumers.” 






I suspect nearly everyone reading this likely enjoys the taste of potato chips. However, they are clearly one of the most toxic processed foods you can eat—whether they’re made from actual potato shavings or not. 



One of the most hazardous ingredients in potato chips is not intentionally added, but rather is a byproduct of the processing. 

Acrylamide, a cancer-causing and potentially neurotoxic chemical, is created when carbohydrate-rich foods are cooked at high temperatures, whether baked, fried, roasted or toasted. Some of the worst offenders include potato chips and French fries, but many foods cooked or processed at temperatures above 212°F (100°C) may contain acrylamide. As a general rule, the chemical is formed when food is heated enough to produce a fairly dry and brown/yellow surface. 

Hence, it can be found in: 

Potatoes: chips, French fries and other roasted or fried potato foods
Grains: bread crust, toast, crisp bread, roasted breakfast cereals and various processed snacks
Coffee; roasted coffee beans and ground coffee powder. Surprisingly, coffee substitutes based on chicory actually contains 2-3 times MORE acrylamide than real coffee 

How Much Acrylamide are You Consuming? 

The federal limit for acrylamide in drinking water is 0.5 parts per billion, or about 0.12 micrograms in an eight-ounce glass of water. However, a six-ounce serving of French fries can contain 60 micrograms of acrylamide, or about FIVE HUNDRED times over the allowable limit. 

Similarly, potato chips are notoriously high in this dangerous chemical. So high, in fact, that in 2005 the state of California actually sued potato chip makers for failing to warn California consumers about the health risks of acrylamide in their products. A settlement was reached in 2008 when Frito-Lay and several other potato chip makers agreed to reduce the acrylamide levels in their chips to 275 parts per billion (ppb) by 2011, which is low enough to avoid needing a cancer warning label. 



The 2005 report “How Potato Chips Stack Up: Levels of Cancer-Causing Acrylamide in Popular Brands of Potato Chips,” issued by the California-basedEnvironmental Law Foundation (ELF), spelled out the dangers of this popular snack. Their analysis found that all potato chip products tested exceeded the legal limit of acrylamide by a minimum of 39 times, and as much as 910 times! Some of the worst offenders at that time included: 

Cape Cod Robust Russet: 910 times the legal limit of acrylamide
Kettle Chips (lightly salted): 505 times
Kettle Chips (honey dijon): 495 times 
Beware: Baked Chips May Be WORSE than Fried! 

If you think you can avoid the health risks of potato chips by choosing baked varieties, which are typically advertised as being “healthier,” think again. Remember that acrylamide is formed not only when foods are fried or broiled, but also when they are baked. And according to U.S. Food and Drug Administration (FDA) data on acrylamide levels in foods, baked chips may contain more than three timesthe level of acrylamide as regular chips! 

Interestingly, the same trend holds true for other foods, too, which suggests that baking processed potatoes at high temperature may be one of the worst ways to cook them. For instance, according to the FDA’s data, Ore Ida Golden Fries contained 107 ppb of acrylamide in the regular fried version and 1,098 when baked. So remember, ALL potato chips contain acrylamide, regardless of whether they are natural or not; baked or fried. Likewise, they will ALL influence your insulin levels in a very negative way. 

Acrylamide is Not the Only Danger 

Acrylamide is not the only dangerous genotoxic compound formed when food is heated to high temperatures. 

A three-year long EU project, known as Heat-Generated Food Toxicants (HEATOX), whose findings were published at the end of 2007, found there are more than 800 heat-induced compounds, of which 52 are potential carcinogens. In addition to their finding that acrylamide does pose a public health threat, the HEATOX scientists also discovered that you’re far less likely to ingest dangerous levels of the toxin when you eat home-cooked foods compared to industrially or restaurant-prepared foods. 

Additionally, the HEATOX findings also suggest that although there are ways to decrease exposure to acrylamide, it cannot be eliminated completely. 



According to their calculations, successful application of all presently known methods would reduce the acrylamide intake by 40 percent at the most—which makes me wonder whether chip manufacturers have really succeeded at this point in reducing acrylamide levels to within legal limits… There’s no updated data as of yet, so there’s no telling whether they’ve been able to comply with the 2005 settlement. 

For more in-depth information about acrylamide, I recommend reading the online report Heat-generated Food Toxicants, Identification, Characterization and Risk Minimization. In general however, just remember that cooking food at high temperatures is ill advised. A few of the most well-known toxins created in high-temperature cooking include: 

Heterocyclic Amines (HCAs): These form when meat is cooked at high temperatures, and they’re also linked to cancer. In terms of HCA, the worst part of the meat is the blackened section, which is why you should always avoid charring your meat, and never eat blackened sections. 

Polycyclic Aromatic Hydrocarbons 

(PAHs): When fat drips onto the heat source, causing excess smoke, and the smoke surrounds your food, it can transfer cancer-causing PAHs to the meat. 

Advanced Glycation End Products (AGEs): When food is cooked at high temperatures (including when it is pasteurized or sterilized), it increases the formation of AGEs in your food. When you eat the food, it transfers the AGEs into your body. AGEs build up in your body over time leading to oxidative stress, inflammation and an increased risk of heart disease, diabetes and kidney disease. 
The Search for a “Healthful” Chip Continues… 

Like a modern-day search for the Holy Grail, chip manufacturers keep searching for methods to improve the image of their health-harming but profitable snacks. For example, by the end of 2011, about half of Pepsi’s Frito-Lay brand snacks will be reformulated with all-natural ingredients. The switch is part of PepsiCo’s master plan to tap into the healthy foods market share. The Wall Street Journal recently reported the company hopes to boost their nutrition business from $10 billion to $30 billion by 2020. 

The company will remove dietary hazards like monosodium glutamate (MSG), replacing it with natural seasonings, such as molasses and paprika. Artificial colors will be replaced with beet juice, purple cabbage and carrots. All in all, about different 60 snacks are scheduled to get an all-natural makeover. 

This is certainly a good example of how consumer demand can alter the direction of food manufacturers in a positive way. 



The reformulated chips may end up being less bad for you than the original formulations. However, chips will never be truly healthful. All-natural chips may be the lesser of two evils, but if consumed regularly, they will still push your health in the wrong direction… There’s no getting away from the fact that modern plagues such as cancer, heart disease, obesity, and diabetes have a dietary component, and potato chips and French fries will always be a losing bet if you want to avoid becoming another disease statistic. 

How to Avoid Heat-Induced Toxins in Your Diet 

Ideally, you should consume foods that are raw or minimally processed to avoid these types of toxic byproducts—the more raw food, the better. My nutrition plan emphasizes the need for at least one-third of your foods to be consumed raw. Personally, I consume about 80 percent of my food raw, and I find it is one of the most important factors that help keep me healthy. 

It may take you awhile to switch over to a less processed diet, but throwing out the most obvious culprits would be a great start. 

These would include: French fries and potato chips, All sodas (both regular and diet, as artificial sweeteners may be more problematic than fructose, Doughnuts 
Healthy Eating Made Easy 

Aside from creating potentially toxic byproducts, cooking and processing also depletes the food of valuable micronutrients, which is another reason for eating as much raw food as possible. This includes protein sources such as eggs. Raw whole eggs from organic, pastured chickens are an incredible source of high-quality nutrients that many are deficient in. Raw milk is another good example of a food that is beneficial in its raw state but becomes harmful after it is pasteurized. 

By opting for foods that will benefit your health, such as raw, preferably organic and/or locally-grown vegetables, organic grass-fed meats, healthy oils, raw dairy, nuts and seeds, you can change your health for the better. These are the foods that are truly natural, and quite easy to prepare once you get the hang of it. 

For a step-by-step guide to make the transition to a healthier diet as simple and smooth as possible, simply follow the advice in my optimized nutrition plan. 

Remember, eating fresh whole foods is the “secret” to getting healthier, losing weight and really enjoying your food. It’s unfortunate that so many are under the mistaken belief that it’s “next to impossible” to create a meal without processed foods. Bruce Weinstein and Mark Scarbrough tackle this issue head-on in their book Real Food Has Curves, which is a great starting point to “relearn” the basics of how to enjoy and prepare real food. 

Once you get used to it, you’ll find you can whip up a healthful meal from scratch in the same amount of time it would have taken you to drive down the street to pick up fast food. The main difference will be greater satisfaction, both physically and mentally, and perhaps even financially, as processed foods typically end up being more expensive than cooking from scratch. 

Source:   Dr. Mercola