7th Level – BROWNED or BAKED FOODS
BROWNING foods in the oven, over a grille or in a barbeque causes basic chemical changes to the food that pose dangers to health.
Only very recently, compounds called “acrylamides” – formed in starches during high-temperature cooking have proven to increase cancer and inflammation, and damage to the central nervous system.
Damaged food molecules are toxic to humans.
8th Level – FRIED FOODS
FRIED FOODS are well-known to be a toxic health hazard. Research has proven that increases in rates of cardiovascular disease, cancer and other degenerative disorders were rising due to increases in consumption of fried foods and “fast foods”.
Dangers include toxicity from damaged molecules and increased cancer, inflammation, and degenerative changes, as well as increased cardiovascular disease.
9th Level – HYDROGENATED FOODS
HYDROGENATION is the “king of the toxic castle”! In this process, oils are superheated and exposed to hydrogen in attempts to “saturate” the unsaturated molecular bonds.
Besides saturation it creates TRANS FATTY ACIDS which have been tied to increases in cardiovascular disease, cancer, diabetes and compromised immune and reproductive function.
Time has proven that the government-ordained food pyramids are inadequate as health guidelines. The more you inform yourself on GMO, processed foods, and food industry toxins, the more you will conclude that that YOUR food pyramid to advance YOUR health will be very different than that recommended by any government agency and any registered dieticians who parrot the same advice.