New Food Pyramid Shows Rise In Toxicity With Food Processing

by DailyHealthPost Editorial

4th Level – COOKED FOODS

PROCESSING METHODS least harmful for foods are BLANCHING, BOILING and STEAMING. Nutrient loss – enzymes, probiotics and some amino acids – takes place in all these processes.

All four BASE LEVELS of this pyramid (RAW, FROZEN, DRIED, COOKED foods…) help to support and promote health!

5th Level – REFINED WHEAT & SUGAR

REFINING & PROCESSING cane sugar and whole grains has had far-ranging detrimental effects on the health of the entire western civilization.

This has resulted in losses of minerals, vitamins, enzymes, fiber, antioxidants, probiotics, proteins, essential fats and phytonutrients.

It renders the food into an “empty calorie” source with little or no nutritional value.

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6th Level – BLEACHED, DEODERIZED FOODS

REFINING, BLEACHING & DEODERIZING processes applied to seeds, nuts and bean crops – usually to produce commercial cooking oils – are extremely harsh and render the final product almost void of any food value.

Besides a major loss of nutrients, food molecules are permanently damaged, rendering the foods toxic on a cellular body level, and increasing risks of cancer, inflammation and permanent degenerative changes.

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