Truth about foods, not what we are being led to believe.
Aug 20, 2015 22:58:57 GMT -6
Nugget, 727sky, and 14 more like this
Post by rickymouse on Aug 20, 2015 22:58:57 GMT -6
Now, veggies in moderation are good for us, especially if we crave them. I just want to inform people that too much of certain veggies can have negative effects and even long term consumption of smaller amounts can lead to serious problems for some people. The plant defense system chemicals can raise havoc in the body but in generations we can get used to dealing with some but usually our defense requires eating companion food chemistry that can neutralize some of the bad effects. Now the problem is that over the generations people passed on this information in cooking practices and even ways of storing things. Dishes of companion foods were laid onto the table to counteract some of these things, people craved the antidote, their cravings were not hijacked by food chemistry added to food.
To start this thread I am going to focus on oxalates or oxylic acid in foods. A moderate amount is ok for most people but when you get too much from various sources it can build up in the body. Vitamin C can even be converted into oxalates by our body too. Oxalates are part of the plant defense system of plants to thwart insects and animals from overconsuming them. They also have effects to make the plant survive frosts a little, extending their season to thrive and grow. Low oxalate foods often die early from frost.
So what does excessive oxalate consumption do to the body? All sorts of things. They form crystals with most metals, especially calcium and magnesium. They can cause kidney stones and crystals to form all over the place that increase inflammation. They can make crystals in your joints and also anywhere in your urinary tract and also in parts of woman's vulva. Now, calcium consumed with the high oxylate foods, like spinach, will help to bind the oxalates in the gut so they are excretes in the poop. Now cooking also makes oxalates a little less of a problem, it breaks them down and most of the information on oxalates are based on normally prepared methods. Spinach cooked has less oxalates, so do green beans. Both can be a problem if overeaten wrong. When making kidney beans or most other beans from dried, they should be soaked well and then brought up to boiling. Kidney beans actually increase there bad properties if cooked in a slow cooker without being first boiled well for ten minutes. Now phytates and phytic acid are two more chemicals that can be problematic in some people and also some people lack the ability to break down some of the insoluable fibers and this can lead to bazoars. I am talking about a lot of different possible problems from these things, problems that can compound in the body creating a lot of different conditions and diseases.
Now here are a few links to look at. For most people oxalates and phytatates and their acids are not a problem when consumed in moderation but if you start increasing the amounts, some people start to have problems.
Links. lowoxalate.info/
www.dewsworld.com/FInDefenseofOxalicAcid.html
www.childrensdayton.org/cms/resource_library/nephrology_files/5f5dec8807c77c52/lithiasis__oxalate_and_diet.pdf
biology-forums.com/index.php?topic=85771.0
We need to consume some of this stuff, do not be afraid of it. Just learn how to properly prepare foods and find companion dishes. Some compounds help to break down these oxalate compounds in the body, we need to add them to our diet occasionally to run sort of a cleanse, too fast and the stones might reform in the kidneys and bladder though. I am not going to get into the goitrogenic foods till later in the thread. Some chemistry in foods stimulates coagulation of blood, these properties are important if bleeding but can also cause problems with poor circulation under certain conditions. The western world seems to promote survival of the smartest, those dumb enough to believe misconceptions
Anyone with information on foods they have learned about should list them so we can discuss things. Remember there is good and bad to everything. Anyone who has questions about this topic, I may be able to answer them in this thread. I have spent quite a bit of time studying this kind of stuff and do not want my knowledge to go to waste if I do mess up testing on myself and wind up with some bad complications. For those who do not believe food is strong medicine and can cause lots of problems if consumed too often I will have to say that the FDA is very aware that food is drugs and all food has some psychotropic properties and can effect health if the balance is off. The right selection for your desired health and genetic expression is what is important. Genetic expression is a new study of science.. Here is a link to some of what I am now studying. www.snpedia.com/index.php/SNPedia Just click on Genosets or genes or medical conditions. They are using this stuff to try to figure out medicines side effects, I am using it to figure out how to never need medicines. Both are possible.
To start this thread I am going to focus on oxalates or oxylic acid in foods. A moderate amount is ok for most people but when you get too much from various sources it can build up in the body. Vitamin C can even be converted into oxalates by our body too. Oxalates are part of the plant defense system of plants to thwart insects and animals from overconsuming them. They also have effects to make the plant survive frosts a little, extending their season to thrive and grow. Low oxalate foods often die early from frost.
So what does excessive oxalate consumption do to the body? All sorts of things. They form crystals with most metals, especially calcium and magnesium. They can cause kidney stones and crystals to form all over the place that increase inflammation. They can make crystals in your joints and also anywhere in your urinary tract and also in parts of woman's vulva. Now, calcium consumed with the high oxylate foods, like spinach, will help to bind the oxalates in the gut so they are excretes in the poop. Now cooking also makes oxalates a little less of a problem, it breaks them down and most of the information on oxalates are based on normally prepared methods. Spinach cooked has less oxalates, so do green beans. Both can be a problem if overeaten wrong. When making kidney beans or most other beans from dried, they should be soaked well and then brought up to boiling. Kidney beans actually increase there bad properties if cooked in a slow cooker without being first boiled well for ten minutes. Now phytates and phytic acid are two more chemicals that can be problematic in some people and also some people lack the ability to break down some of the insoluable fibers and this can lead to bazoars. I am talking about a lot of different possible problems from these things, problems that can compound in the body creating a lot of different conditions and diseases.
Now here are a few links to look at. For most people oxalates and phytatates and their acids are not a problem when consumed in moderation but if you start increasing the amounts, some people start to have problems.
Links. lowoxalate.info/
www.dewsworld.com/FInDefenseofOxalicAcid.html
www.childrensdayton.org/cms/resource_library/nephrology_files/5f5dec8807c77c52/lithiasis__oxalate_and_diet.pdf
biology-forums.com/index.php?topic=85771.0
We need to consume some of this stuff, do not be afraid of it. Just learn how to properly prepare foods and find companion dishes. Some compounds help to break down these oxalate compounds in the body, we need to add them to our diet occasionally to run sort of a cleanse, too fast and the stones might reform in the kidneys and bladder though. I am not going to get into the goitrogenic foods till later in the thread. Some chemistry in foods stimulates coagulation of blood, these properties are important if bleeding but can also cause problems with poor circulation under certain conditions. The western world seems to promote survival of the smartest, those dumb enough to believe misconceptions
Anyone with information on foods they have learned about should list them so we can discuss things. Remember there is good and bad to everything. Anyone who has questions about this topic, I may be able to answer them in this thread. I have spent quite a bit of time studying this kind of stuff and do not want my knowledge to go to waste if I do mess up testing on myself and wind up with some bad complications. For those who do not believe food is strong medicine and can cause lots of problems if consumed too often I will have to say that the FDA is very aware that food is drugs and all food has some psychotropic properties and can effect health if the balance is off. The right selection for your desired health and genetic expression is what is important. Genetic expression is a new study of science.. Here is a link to some of what I am now studying. www.snpedia.com/index.php/SNPedia Just click on Genosets or genes or medical conditions. They are using this stuff to try to figure out medicines side effects, I am using it to figure out how to never need medicines. Both are possible.
Well, they must know me and that I do not believe everything I am told.
