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Eating Healthily, Food Toxins

Eating and staying healthy at the same time.

As health consciousness is increasing, more and more emphasis is being placed on eating healthily. Despite a wide range of foods to choose from it is difficult to eat healthily.

Toxins and Hormones in Food

Each and every day the media provides us with new terrifying information. Acrylamide, nitrofen, BSE, hormones, pesticides and a multitude of food additives spoil our appetite. There is hardly one single type of food that is not associated with some sort of food scandal. Despite all the information, people are nowadays becoming more and unsure about eating healthily. Eating healthily, is it still possible nowadays?

According to evaluations done by the Federal Regional Studies and Planning Research Institute the risks of toxins in food is overestimated. The health risks caused by toxic substances in food are small in comparison to the risks caused by excessive drinking of alcoholic beverages or overeating.

Toxic Substances in Food

Food that is completely free of toxic substances hardly exists nowadays. In this situation one has to consider how one can reduce the risks as best as possible.

Reducing Toxic Substances by Eating Diverse Types of Food:

Eating a variety of foods helps to reduce food contamination. The overall contamination levels are reduced by eating different types of foods from different manufacturers. The probability of eating contaminated food increases however at the same time the probability of consuming a great amount of toxic substances which are harmful for the body decreases.

It is important to begin by paying attention to selecting high quality, organic and ecological foods.

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The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth About What You Should Eat and Why, Jonny Bowden Ph.D. C.N.S.

No more toxins in food!

The consumption of toxic substances in food can be kept as low as possible by a few easy methods.

  • Avoid innards as best as possible as the concentration of the toxins is particularly high.
  • Fish that come from the Atlantic or the Pacific are less contaminated with heavy metals.
  • Wild and field mushrooms are very contaminated with heavy metals. In Eastern Europe, the radioactive contamination caused by the nuclear reactor accident in Chernobyl is still high. Cultivated mushrooms are not affected.
  • Home-grown fruits and vegetables are not contaminated as much with plant protection agents as imported products.
  • Discard water after boiling vegetables because of the nitrate concentration!
  • Field-grown vegetables contain considerably less nitrate in comparison to green house vegetables.
  • Leafy salads, fennel, spinach and certain types of cabbages have particularly high amounts of nitrate.
  • When eating field-grown vegetables remove the outer layer of leaves. They contain a lot of pesticides.
  • The green, germinating parts of potatoes contain solanine. Heating the toxin does not damage it. For this reason green potatoes should not be eaten.
  • Cut out the black, burnt bits on meat and baked goods! PAHs (polycyclic aromatic hydrocarbons) have formed in these areas and they are particularly carcinogenic. PAHs also form when fat drips onto the hot grill when barbecuing.
  • Do not sear or grill cured meats as this causes nitrosamines to form!

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Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating, M.D. Walter C. Willett

 

 

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