Food

Food

Factory Food (Processed Food) and Cancer

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AminoAcids

I shared it before. It is game of Prana. Amino Acids with their unique shape promoting feature, triggers many biological events, including cancer.

Cutting out certain amino acids – the building blocks of proteins – from the diet of mice slows tumour growth and prolongs survival, according to new research* published in Nature.

Researchers at the Cancer Research UK Beatson Institute and the University of Glasgow found that removing two non-essential amino acids – serine and glycine – from the diet of mice slowed the development of lymphoma and intestinal cancer.

Serine?

Yeah! the meat, beef, dairy products like cheese etc.
And so called vegan diet – almonds, asparagus, chickpea, cow pea, flax-seed, lentils, sesame seed, walnut and soy beans.

glycine ?

Again meat!! Glycine is a conditional/non-essential amino acid found in bone broth, meat, poultry, eggs, dairy products and certain beans and veggies.


Research


Amino acids in diet could be key to starving cancer

http://www.medicilon.com/201742415371-2/

Cancer cells have an unnatural appetite for certain amino acids—nonessential amino acids that healthy cells produce themselves, usually in amounts sufficient for ordinary metabolism. If cancer cells are denied these amino acids, they are weakened. They grow and proliferate more slowly. It is possible, moreover, that they could be more vulnerable to conventional cancer treatments, such as chemotherapy and radiotherapy.

Processed Food and infinite craving loops

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Imagine if we expose kids to such infinite loops! Their majority growth period will be occupied in solving forced confusion and chaos due to chemically induced loops of craving

JunkFood

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About infinite craving loops
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Food sold in bazaar also change with time. What you ate in 80s is drastically altered in 2015.

Original ingredients are replaced with chemicals. Not ordinary chemicals but the one that can generated infinite craving loops. You love the food once and become permanent customer 🙂

More than that, you lose interest in home cooked normal food. 🙂

“A diet of junk food not only makes rats fat, but also reduces their appetite for novel foods, a preference that normally drives them to seek a balanced diet, reports a study.”

“The interesting thing about this finding is that if the same thing happens in humans, eating junk food may change our responses to signals associated with food rewards,” says UNSW Professor Morris. “It’s like you’ve just had ice cream for lunch, yet you still go and eat more when you hear the ice cream van come by.”

Imagine if we expose kids to such infinite loops! Their majority growth period will be occupied in solving forced confusion and chaos due to chemically induced loops of craving.


Research


Junk food makes rats lose appetite for balanced diet

https://www.eurekalert.org/pub_releases/2014-08/f-jfm082514.php

A diet of junk food not only makes rats fat, but also reduces their appetite for novel foods, a preference that normally drives them to seek a balanced diet, reports a study published in the open-access journal Frontiers in Psychology.

The study helps to explain how excessive consumption of junk food can change behavior, weaken self-control and lead to overeating and obesity.

The team of researchers, led by Professor Margaret Morris, Head of Pharmacology from the School of Medical Sciences, UNSW Australia, taught young male rats to associate each of two different sound cues with a particular flavor of sugar water – cherry and grape.

Healthy rats, raised on a healthy diet, stopped responding to cues linked to a flavor in which they have recently overindulged. This inborn mechanism, widespread in animals, protects against overeating and promotes a healthy, balanced diet.

But after 2 weeks on a diet that included daily access to cafeteria foods, including pie, dumplings, cookies, and cake – with 150% more calories – the rats’ weight increased by 10% and their behavior changed dramatically. They became indifferent in their food choices and no longer avoided the sound advertising the overfamiliar taste. This indicated that they had lost their natural preference for novelty. The change even lasted for some time after the rats returned to a healthy diet.

Cafeteria diet impairs expression of sensory-specific satiety and stimulus-outcome learning

https://www.frontiersin.org/articles/10.3389/fpsyg.2014.00852/full

A range of animal and human data demonstrates that excessive consumption of palatable food leads to neuroadaptive responses in brain circuits underlying reward. Unrestrained consumption of palatable food has been shown to increase the reinforcing value of food and weaken inhibitory control; however, whether it impacts upon the sensory representations of palatable solutions has not been formally tested. These experiments sought to determine whether exposure to a cafeteria diet consisting of palatable high fat foods impacts upon the ability of rats to learn about food-associated cues and the sensory properties of ingested foods. We found that rats fed a cafeteria diet for 2 weeks were impaired in the control of Pavlovian responding in accordance to the incentive value of palatable outcomes associated with auditory cues following devaluation by sensory-specific satiety. Sensory-specific satiety is one mechanism by which a diet containing different foods increases ingestion relative to one lacking variety. Hence, choosing to consume greater quantities of a range of foods may contribute to the current prevalence of obesity. We observed that rats fed a cafeteria diet for 2 weeks showed impaired sensory-specific satiety following consumption of a high calorie solution. The deficit in expression of sensory-specific satiety was also present 1 week following the withdrawal of cafeteria foods. Thus, exposure to obesogenic diets may impact upon neurocircuitry involved in motivated control of behavior.

 

 

Emulsifiers and Processed Food

Show me one processed food item which does not have emulsifiers! Yes, show me one such product which is designed for long shelf life, polished look and structure that last for long and has no emulsifiers.

There are no such products. None. All processed food items contain one or another Emulsifiers. An emulsifier is a molecule in which one end likes to be in an oily environment and the other in a water environment. To make an oil-in-water emulsion, such as mayonnaise, droplets of oil molecules are surrounded by the oil-loving end of the emulsifier molecules.

Invite stress for digestive track who will have to work like your slave and then…one fine day…collapse!

Why such compulsive laziness that we don’t want to cook food for self, same life whom we love a lot?

One habit change and observe the magic. STOP eating processed food.


Research


Emulsifier

FastFood

Widely Used Food Additive Promotes Colitis, Obesity and Metabolic Syndrome, Research Shows

Inflammatory bowel disease (IBD), which includes Crohn’s disease and ulcerative colitis, afflicts millions of people and is often severe and debilitating. Metabolic syndrome is a group of very common obesity-related disorders that can lead to type-2 diabetes, cardiovascular and/or liver diseases. Incidence of IBD and metabolic syndrome has been markedly increasing since the mid-20th century.

The term “gut microbiota” refers to the diverse population of 100 trillion bacteria that inhabit the intestinal tract. Gut microbiota are disturbed in IBD and metabolic syndrome. Chassaing and Gewirtz’s findings suggest emulsifiers might be partially responsible for this disturbance and the increased incidence of these diseases.

“A key feature of these modern plagues is alteration of the gut microbiota in a manner that promotes inflammation,” says Gewirtz.

“The dramatic increase in these diseases has occurred despite consistent human genetics, suggesting a pivotal role for an environmental factor,” says Chassaing. “Food interacts intimately with the microbiota so we considered what modern additions to the food supply might possibly make gut bacteria more pro-inflammatory.”

Addition of emulsifiers to food seemed to fit the time frame and had been shown to promote bacterial translocation across epithelial cells. Chassaing and Gewirtz hypothesized that emulsifiers might affect the gut microbiota to promote these inflammatory diseases and designed experiments in mice to test this possibility.

The team fed mice two very commonly used emulsifiers, polysorbate 80 and carboxymethylcellulsose, at doses seeking to model the broad consumption of the numerous emulsifiers that are incorporated into almost all processed foods. They observed that emulsifier consumption changed the species composition of the gut microbiota and did so in a manner that made it more pro-inflammatory. The altered microbiota had enhanced capacity to digest and infiltrate the dense mucus layer that lines the intestine, which is normally, largely devoid of bacteria. Alterations in bacterial species resulted in bacteria expressing more flagellin and lipopolysaccharide, which can activate pro-inflammatory gene expression by the immune system.

http://www.newswise.com/articles/widely-used-food-additive-promotes-colitis-obesity-and-metabolic-syndrome-research-shows

 

The Dark Side of the Modern Food

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If you can’t pronounce It, Do you still want to eat It? 😀
 
This is called कलियुगी माया! 🙂 Toxic influence of toxins!
 
The problem is, most processed foods have a laundry list of ingredients similar to that of a can of paint. It’s not as simple as adding a little sugar to canned bisque or lemon juice to a scone mix.
 
Take a look at the list of ingredients from the strawberry flavoring of a milkshake served at a zip-through restaurant:
Amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamylvalerate, cognac essential oil, diacetyl, dipropyl ketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl lactate, ethyl methylphenylglycidate, ethyl Nitrate, ethyl propionate, ethyl valerbate, heliotropin, hydroxphrenyl-2butanone(10% solution to alcohol), a-ionone, isobutyl anthranilate, isobutyl butrate, lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl heptine carbone, methyl naphthyl ketone, methyl slicylate, mint essential oil, neroli essential oil, nerolin, neryl isobulyrate, orris butter, phenethyl alcohol, sore rum ether, g-undecalctone, vanillin, and solvent[1]
 
[1] Schiosser E. :Fast Food Nation: The Dark Side of the All-American Meal, New
York, NY: Houghton Mifflin, 2001

Conscience Test : Start with your food love

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pizza

You entered into famous fast food chain,
you are in queue to order two burgers,
you order and pay for two burgers,
you and your child sit and eat it.

During this entire episode, do you ever get a single thought like ‘this is junk food and it is life-threatening food and why am I eating stupid things?’ ?

No? No thought? If you don’t care for self, whom do you care for? And you say you love your children, really? 🙂

I wonder, what forces us to take irrational decisions > any clue? Does hunger dominate with such cruelty?

Local Food Formula

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15419733_10155738835609762_5625364963887498117_o

If we understand this basic principle, our job to find health remedies will become relatively easy.

यस्य देशस्य यो जन्तुस्तज्ज तस्यौषधं हितम्।
जो प्राणी जहाँ जन्मा है, उसके लिए उसी देश की औषधियाँ एवं आहार विहार हितकर होते हैं।

Your motherland, mother tongue, and mother – never ever disrespect them. Never ever abandon them. Maa is the ultimate life-saving clue. Decipher it, sooner the better.

Go local. Period.

Prehistoric man: Archeological discovery reveals plant-based menu

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PrehistoricMan

Diet is a local choice. One cannot generalize it for all. For some, there may be a need for animal protein. For others, there is no need or limited requirements! Configuration for diet is complex and local.

This recent evidences counters arguments that since Man used to live in jungles, they were primarily non-vegetarians.

This does not allow Vegan Militancy! Neither it allows Mass Animal Slaughter as it happens worldwide now!

One must not force diet options globally! Decentralize and go local for food and energy!


Research


Secrets of the Paleo diet: Archeological discovery reveals plant-based menu of prehistoric man

http://new.huji.ac.il/en/article/33263

A collection of 780,000-year-old edible plants found in Israel is the largest and most diverse in the Levantine corridor linking Africa and Eurasia
06/12/2016

A tiny grape pip (scale 1mm), left on the ground some 780,000 years ago, is one of more than 9,000 remains of edible plants discovered in an old Stone Age site in Israel on the shoreline of Lake Hula in the northern Jordan valley, dating back to the Acheulian culture from 1.75-0.25 million years ago. The floral collection provides rich testimony of the plant-based diet of our prehistoric ancestors.

While around the world remains of Paleolithic plants are scarce, this unique macro-botanical assemblage has allowed researchers from the Hebrew University of Jerusalem and Bar Ilan University to study the vegetal diet of humans from early-mid-Pleistocene, which is central to understanding the evolution, adaptation and exploitation of the environment by hominins.

The findings were recovered during archeological excavations at the waterlogged site of Gesher Benot Ya’aqov, where the earliest evidence of human-controlled fire in western Asia was discovered in recent years.

Prof. Naama Goren-Inbar of the Institute of Archeology at the Hebrew University of Jerusalem, who conducted the excavations with colleagues, have long studied findings of hominid occupations in the Levantine Corridor, through which several hominin waves dispersed out of Africa.

In a research paper published in the Proceedings of the National Academy of Sciences (PNAS), titled “The plant component of an Acheulian diet: a case study from Gesher Benot Ya‘aqov, Israel”, Prof. Goren-Inbar reveals the discovery of the ancient macrobotanical remains, which for the first time indicate to the rich variety of plant assortments and subsistence opportunities that were available to the early humans on the transition from an African-based to a Eurasian diet.

“In recent years we were met with a golden opportunity to reveal numerous remains of fruits, nuts and seeds from trees, shrubs and the lake, alongside the remains of animals and man-made stone tools in one locality,” Prof. Goren-Inbar said.

Of the remains found on site, Prof. Goren-Inbar and Dr. Yoel Melamed of the Faculty of Life Sciences at Bar Ilan University have identified 55 species of edible plants, including seeds, fruits, nuts, leaves, stems, roots and tubers.

The findings, many of them minor in size, have been preserved for hundreds of thousands of years thanks to the damp conditions in the vicinity of the site, said Dr. Melamed. The basalts under and in the site were dated by Ar/Ar and the dates were further confirmed by results of paleomagnetic analyses.

“This region is known for the wealth of plants, but what surprised us were the sources of plant food coming from the lake. We found more than 10 species that existed here in prehistoric times but no longer today, such as two types of water nuts, from which seven were edible,” explained Dr. Melamed.

The site was submerged under the Jordan River and the Hula Lake in conditions of humidity and lack of oxygen, aided by the fast covering of layers of sediments, in which archaeologists also found stone tools and animal fossils.

Gesher Benot Ya’aqov is also the place where Prof. Goren-Inbar found the earliest evidence of the use of fire in Eurasia (LINK). “The use of fire is very important because a lot of the plants are toxic or inedible. Using fire, like roasting nuts and roots for example, allows the use of various parts of the plant and increases the diversity of the plant component of the Acheulian diet, alongside aquatic and terrestrial fauna,” said Prof. Goren-Inbar.

The use of fire and the availability of a diverse range of flora highlight the ability of prehistoric man to adjust to a new environment, to exploit the environment for his own benefit and to colonize beyond Africa.

 

प्राणविहीन Pre-Cut Salad and Risk of Infection

92d2ff0800ee462547b8abe568033f1a--healthy-food-delivery-vegetable-salads
There is a family rule at our home. If social conditions force having meals outside, don’t eat Salad and Chutney.
At restaurants and social gatherings, salad is prepared first and kept open whole day long!
Malls now offer pre-cut vegetables and fruits! 😀 Exploiting laziness of urban families!
I have never seen ignorant junta as I observe now in last decade! With increasing purchasing power, our common sense is diminishing fast! 😀
This also testify my theory that bacteria are faithful weapons of mother nature, used to clean the debris. Pre-cut is प्राणविहीन. Without प्राण, you are dead! Dead are registered in Mother nature’s register for cleaning! So bacteria like Samonella!
I know couple of colleagues affected by typhoid recently after eating at costly most restaurant of city! 🙂 Typhoid is not just due to exposure to fecal in food items but also eating dead food like salad.
This also testify my theory that bacteria are faithful weapons of mother nature, used to clean the debris. Pre-cut is प्राणविहीन. Without प्राण, you are dead! Dead are registered in Mother nature’s register for cleaning! So bacteria like Samonella!
I know couple of colleagues affected by typhoid recently after eating at costly most restaurant of city! 🙂 Typhoid is not just due to exposure to fecal in food items but also eating dead food like salad.
——————
Research
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https://www.asm.org/index.php/journal-press-releases/94749-precut-salad-may-encourage-growth-of-salmonella

PRE-CUT SALAD MAY ENCOURAGE GROWTH OF SALMONELLA

Pre-prepared salads are sold increasingly commonly in grocery stores, said Freestone. They also appear in fast food and in airline meals. However, few studies had previously investigated the behavior of Salmonella within ready-to-eat bagged salad, she said. “We wanted to investigate what happens to Salmonella in a bag of salad to better understand the potential risks to consumers and inform future research on reducing attachment of this pathogen to salad leaves. This study is part of our ongoing research into ways to reduce the risk of Salmonella persisting and growing when it is present in bagged salad.”

Field to Fork: 50% Food wasted in transport

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Field to Fork
अन्नबाहुल्य (Power of Food Abundance) does not only mean growing food but also supplying food to the consumers efficiently, storing food without loss.
 
Those Supply chain experts, super market apologists, MBAs in operations : do you have answer for this? Half of the food is wasted in the chain! Longer the chain, dearer is the waste. More processing => More waste.
 
Where is all your expertise? Or you are groomed to maximize profit only?
 
Even govt(s) promote it. In holy name of food processing and packaged food. Even so called Swadesi pracharak(s) do it.
 
What do we do at the end? Waste!
 
Remember few eternal rules of the food chain.
 
1) Food is not plastic that you can transport from anywhere to anywhere.
2) Shorter the food chain, better is the management.
3) Localization is solution. Globalization of food is a global curse.
4) Food is not furniture that you seek perfection. Perfect shape, perfect color and perfect smell is height of foolishness catered and served by Greedy sellers. Due to it, farmers have to discard harvest for no buyers for not so perfect yield.
 
“Food waste is today’s hot topic. In fact, according to scientific surveys in Switzerland, 300 kg of perfectly good food ends up in the bin per person each year. However, this number encompasses the entire shopping basket, from yoghurt to drinkable leftover wine and two-day-old bread.”
 
One in two potatoes thrown out
 
“Overall, potato waste is also very high in Switzerland,” says the ETH doctoral student in light of the results of his analyses. From the field to the home, 53 percent of conventionally produced table potatoes are wasted, and this figure rises to 55 percent for those produced organically. For processing potatoes, the figures are lower: 41 percent of organic potatoes are discarded, compared to 46 percent of those from conventional production. The higher waste proportion for conventionally farmed processing potatoes is connected to the overproduction of this crop, which barely ever occurs with organic farming.
Waste is greater for organically farmed table potatoes because these fail to satisfy the high quality standards more often than conventional ones. “After all, consumers have the same expectations of quality and appearance for organic production as they do for conventional.”
 
Losses occur at all stages of the supply chain: up to a quarter of the table potato harvest falls by the wayside even at the producer stage. A further 12 to 24 percent are rejected by wholesalers during sorting. Just one to three percent fall between the cracks at retailers, and a further 15 percent are wasted in households.
Although private households account for a relatively small proportion of potato waste, Willersinn says their contribution has the most impact: in private homes, most of the unused potatoes end up in the bin bag or on the compost heap. Producers, traders and processors, on the other hand, recycle the vast majority of waste into animal fodder or, to a lesser extent, into feedstock for biogas plants.
https://www.ethz.ch/en/news-and-events/eth-news/news/2015/10/potato-harvest-reduced-by-half.html

What is ideal food chain?

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Food Chain options

What is ideal food chain?

You grow and you eat. That is not possible for everyone.

So, what is next best alternative?

Being part of farming community. You don’t grow food but you live with farmers. So you get fresh authentic food.

If this is not possible to manage, we appoint one person to manage food for us. Village level vendor whose sole job is to collect food from farmers and cater it by charging nominal amount for his survival. ( Otherwise profit on food was the worse karma as prescribed in our culture. )

Where are we now?

We have processed and packaged food.
We have mobile app to order our food.
We have frozen meals.
We have restaurant at every 200 m.

Is this sign of progress? 🙂

I see this situation as result of utter ignorance about food and height of laziness.

With so many middle tiers between you and farmer, purity, authenticity and quality is impossible. And with each tier, there are chemicals added for preservation.

Our laziness is so high that we blindly trust food packet labels and marketing gimmicks as truth! 🙂

If you are really a health conscious, want to serve your billion+ body cells their right food and by that doing their seva, get rid of all modern layers.

Be a farmer.
Or befriend a farmer.
Or be the part of community where everyone co-operate and search right food for everyone. The non-profit co-operation.

And remember, food served by profit makers? Never trust! 🙂

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