Boosting Your Immune System: What NOT To Eat

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Courtesy of The Sleuth Journal:

Tis the season for the flu shot propaganda machine to rev into high gear, as Big Pharma, the CDC, and the mainstream media urge people to roll up their sleeves and have toxins like mercury and formaldehyde injected into them, all in the name of “staying healthy this winter.”

There’s a much easier way to stay healthy that also involves toxins – the ones in our food supply. Only I recommend avoiding them instead of injecting them directly into your body.

If you consume processed foods on a regular basis, you’re forcing your immune system to work to protect you against the things you are ingesting, instead of fighting off viruses and germs.

Many people thoughtlessly poison themselves every single day. They have some white sugar and fluoride in the morning coffee. They have some MSG-laden, highly salted saturated fat at lunch and wash it down with a neurotoxic, artificially sweetened drink. Dinner gets picked up at a convenient drive-thru window, and it’s enriched with more MSG and some GMO high fructose corn syrup. Don’t even get me started on that late night snack in front of the TV. Most of what typical Americans eat can hardly even be considered actual food.

This isn’t just some far-fetched conspiracy theory. A recent study published in the Nutrition Journal focused on the effects of a junk food diet on the human immune system. Dr. Ian Miles, a physician at the National Institute of Allergy and Infectious Diseases, concluded that ingredients such as refined sugars, salt, saturated fat, artificial sweeteners, gluten, and genetically modified foods, all negatively impacted the human body, and led to to increased inflammation, reduced control of infection, increased rates of cancer, and increased risk for allergic and auto-inflammatory disease. On top of that, beneficial gut bacteria is disturbed, leading to a more vulnerable immune system.

The bottom line is, when you’re poisoning your system instead of nourishing it, you are working at cross-purposes with your body.

Here are the things to avoid if you want to stay healthy:

Hydrogenated fat Continue reading

Fluoride Officially Classified as a Neurotoxin in World’s Most Prestigious Medical Journal

Courtesy of Eat Local Grown:

The movement to remove industrial sodium fluoride from the world’s water supply has been growing in recent years, with evidence coming out against the additive from several sources.

Now, a report from the world’s oldest and most prestigious medical journal, The Lancet, has officially classified fluoride as a neurotoxin, in the same category as arsenic, lead and mercury.

The news was broken by author Stefan Smyle and disseminated by the Facebook page Occupy Food, which linked to the report published in The Lancet Neurology, Volume 13, Issue 3, in the March 2014 edition, by authors Dr. Phillippe Grandjean and Philip J. Landrigan, MD.

Industrial Chemicals Identified

As noted in the summary of the report, a systematic review identified five different similar industrial chemicals as developmental neurotoxicants: lead, methylmercury, polychlorinated biphenyls, arsenic, and toluene.

The summary goes on to state that six additional developmental neurotoxicants have also now been identified: manganese, fluoride, chlorpyrifos, dichlorodiphenyltrichloroethane, tetrachloroethylene, and the polybrominated diphenyl ethers. The authors added that even more of these neurotoxicants remain undiscovered.

ADHD, Dyslexia, and other cognitive impairments

In the Lancet report, the authors propose a global prevention strategy, saying that “untested chemicals should not be presumed to be safe to brain development, and chemicals in existing use and all new chemicals must therefore be tested for developmental neurotoxicity.”Also in the report, they note that neurodevelopmental disabilities, including attention-deficit hyperactivity disorder, dyslexia, and other cognitive impairments, are now affecting millions of children worldwide in what they call a “pandemic of developmental neurotoxicity.” Continue reading