Foods such as bread, cereals and sugar
are very acid-forming, if eaten in the refined state as white bread,
white sugar and polished rice. But these foods are far less acid-forming
in character if eaten in the natural state as natural brown sugar,
whole meal bread and natural brown rice. Similarly, the excessive
use of salt also leads to the formation of acids in the body.
germ of
All
these contains three white Poison
1.
White Floor
Wheat is the most common cereal used throughout the world
for making bread. It is a good source of energy. With its
essential coating of bran, vitamins and minerals, it is an
excellent health-building food.
The outer coverings of wheat contain much indigestible fibre.
Beneath them is the aluerone - layer that is rich in protein.
Inside is the endosperm, which consists of an inner and outer
portion.
The germ or embryo, which consists of the shoot and root.The
wheat is relatively rich in protein, fat and several of the
B vitamins. So is the scutellum, which contains 50 times more
thiamine then the whole grain The outer layers of the endosperm
and the aluerone layer contain a higher concentration of protein,
vitamins and phytic acid than the inner endosperm.
Wheat is usually ground into flour before use as food. In
ancient times, wheat grains were crushed between two large
stones. This method preserved all parts of the kernel and
the product was called “whole wheat”. If it is
finely ground, it becomes whole wheat flour. The value of
stone grinding is that the grain is ground slowly and it remains
unheated, and a whole food. In modern times, steel roller
mills have superseded stone grinding. These mills ground wheat
hundred times faster, but they impoverish the flour by removing
the precious wheat germ resulting in colossal loss in vitamins
and minerals in the refining process.
The colossal loss of vitamins and minerals in the refined
wheat flour has led to widespread prevalence of constipation
and other digestive disturbances and nutritional disorders.
2. White Sugar
Sugar is the most common
sweet carbohydrate used all over the world. These are sucrose
of cane sugar, dextrose or grape sugar, laevulose or fruit
sugar and lactose or milk sugar. Natural sugar contained in
fruits is called fructose.Cane sugar, also called the white
sugar is produced in enormous quantities.
It
is derived commercially from the sugar cane and beetroot. When it
is eaten, it is slowly converted into laevulose and dextrose, for
it cannot be utilised by the body in its native form. It must first
undergo a digestive process as does starch.
There is mounting evidence from many medical sources that white
sugar is extremely injurious to health. The heat and chemical process
employed in the sugar refinery kills the vitamins and separates
the mineral elements, protein and other substances from the sap,
leaving nothing but pure sugar crystals, robbed of mineral elements
and the life-sustaining vitamins.
White sugar has many great disadvantages. It is irritating and it
is difficult to digest. It is called the vitamin-thief. Its high
intake can rob the body of its vitamins made available to it by
consumption of other foods. Excessive use of white sugar leads to
gastric catarrh and hyperacidity. It is also associated with obesity,
dental caries, diabetes and coronary heart diseases.
The white sugar supplies only calories without any nutritive value.
It contains as many as 300 calories per 100 grams. It has been estimated
that 90 per cent of overweight persons consume much more sugar than
required.
Cakes, pastries, biscuits and chocolates are some of the items that
have a high sugar content and therefore have many calories. For
instance, half a small bar of chocolate provides same amount of
calories as five apples, but it does not contain the nutrients and
fibre that the fruit provides.
The most harmful effects of sugar is on the teeth. It dissolves
quickly in saliva and finds its way into the bacterial layer on
the teeth, known as plaque. It feeds on sugar and converts it to
acid. This acid eats away the enamel and causes cavities.
Natural sugars such as brown sugar, jaggery, unsulphured dark molasses
and honey are preferable to refined white sugar, because they possess
some vitamins and minerals. Raw honey also contains enzymes. When
toxins accumulate, other organs such as the bowels, kidneys, skin
and lungs are overworked and cannot get rid of these harmful substances
as quickly as they are produced.
Besides this, mental
and emotional disturbances cause imbalances of the vital electric
field within which cell metabolism takes place, producing toxins.
When the soil of this electric field is disturbed, disease-causing
germs can live in it without multiplying or producing toxins.
3. White Salt
Man’s need for sodium chloride, the chemical name for the
common salt, has been a subject of dispute since the beginning of
medical practice.
Sodium Chloride is a chemical compound found in the sea, soil and
it also occurs naturally in food.Sodium chloride is a major factor
in maintaining acid-base equilibrium of the body.
It is also needed
for the working of various nerve impulses. It promotes a clear brain,
resulting in a better disposition and less mental fag. Because of
its influence on calcium, sodium can also help dissolve any stones
forming within the body — in the kidneys, urinary bladder
and gall bladder. It is also essential for the production of hydrochloric
acid in the stomach.
Thus, a certain amount of salt in the system is essential for life,
but it is required in very small amounts, ranging from 10 to 15
grams daily, depending on the climate and occupation of the person.
Many people, however, use too much salt. This puts an extra burden
on the kidneys and may cause high blood pressure.
Intake of too much salt can attract water, creating an artificial
thirst. So a person drinks enormous quantities of water and this
leads to obesity in due course. Excessive intake of salt can also
lead to stomach ulcer, stomach cancer, hardening of arteries and
heart diseases.
It will also be advisable to omit salt altogether in case of all
chronic diseases like high blood pressure, arthritis and allergies.
In case total avoidance is not possible, it may be added in a very
small quantity after cooking.
