The Poison in Your Food

The quality of food we eat has a lot to do with how our bodies repair themselves. Through out the day, 65-70% of the calories we take in go to provide energy just to keep our bodies running. This is called our Resting Metabolic Rate (RMR), which includes energy needed to repair any damage to muscles that is created by resistance training, and damage from free-radicals. Free-radicals are formed when certain organic compounds in our bodies break down due to increased mental and physical stress.

Now think of a building that is breaking down. Do we repair it with poor quality supplies? Do we replace it with used bricks, or concrete that has been shown to be defective? The same question should be asked of our bodies. When it is constantly being broken down, do we repair it with low quality supplies and foods? I hope not. If so, how long do we expect that body to last, and will the area’s of repair be as structurally sound as it would be with higher quality supplies?

You may be asking, what does the quality of food have to do with our bodies repairing themselves? Don’t all foods have to meet the same quality standards? The short answer is yes all foods must meet the same quality standards. However, there are foods that exceed those standards. A higher quality food will supply more nutrients and higher quality nutrients than a processed food that barely meets quality standards. In other words, the human body was not designed to operate on low quality nutrients An example of the difference between meeting and exceeding the standards would be comparing canned vegetables to raw vegetables. When foods are stored in cans, they are processed.

Degradation of Food

By processed I mean degraded, broken down and they take less time to go through the digestive system. However, the degradation process robs us of many nutrients that higher quality foods provide. When you eat food and it goes through your digestive system, the food is degraded and broken down so that your body can use the nutrients within that food. This process begins in your mouth; your teeth mechanically break down food while enzymes in the saliva help break down the food chemically. This makes the job of your stomach much easier. (Be sure to chew food thoroughly!)

However, when foods are canned or processed outside of the body, many of the nutrients that were in the food are lost for a variety of reasons:


    • When a plant is removed from its root, it stops receiving its nutrient supply and is no longer able to use oxygen and light for its benefit, but to be canned it is degraded further


    • Heat and light also play a huge part in the degradation process,  russian food store as they both speed up the degradation process


    • When a plant is chopped up, it is mechanically broken down, eliminating potential energy supply


    • When a plant is chopped up there is more surface area for it to begin oxidizing/chemically degrading (when metal oxidizes it is called rust)


    • When bread is broken down/refined it is stripped of the fiber and the germ of the bran leaving only the starch which will not keep you full for too long


    • Over 32 vitamins, minerals and nutrients are removed during the refining process of wheat, including protein, iron, good fats (unsaturated), B vitamins and many others


  • Processed meats, such as hotdogs, bacon, pepperoni, and some sandwich meats generally have high sodium content, nitrites which are known carcinogens and cause cancer


Every food that is processed has a certain amount of its nutritional value stripped from it. With breads and pasta, it usually is the bran and germ of the wheat kernel. As was stated above, this removes fiber, protein, and numerous vitamins and minerals. What is the purpose of stripping wheat down to the starch? Well it makes white bread of course!! Because we have convinced ourselves that good quality wheat bread tastes like cardboard. Does it? No. How do I know? When was the last time you took a big bite of cardboard?