Friday, July 24, 2009

Anti-Nutrients

Eating well is not just about what you eat – what you do not eat is equally important. Since the 1950’s over 3,500 man made chemicals have found their way into manufactured food, along with pesticides, antibiotics and hormone residues from stable foods such as grains and meat. Many of these chemicals are ‘anti – nutrients' in that they stop nutrients being absorbed and used, or promote their excretion.
Gone are the days when healthy eating meant simply getting the right balance of nutrients from your food, now an equally important part of the equation is avoiding harmful chemicals and protecting yourself against those that cannot be avoided. Many of today’s diseases are caused just as much by an excess of anti – nutrients as by a deficiency of nutrients. Take cancer, for example. Three – quarters of all cancers are associated with an excess of anti – nutrients, be it cancer causing chemicals or excessive free radicals as a result of smoking. Many health problems, from arthritis to chronic fatigue, can follow from an overload of anti – nutrients exceeding the body’s capacity to detoxify itself.
Even refined food that is free from artificial additives is not neutral. Any food you eat that requires more nutrients for the body to make use of it than the food itself provides is effectively an anti – nutrient. Living on these foods, the diet of many of our teens, gradually robs the body of vital nutrients. In fact, two – thirds of the calories in the average person’s diet in the western world come from these foods. That leaves one – third of the diet to provide not only enough nutrients for general health, but also enough to make up the deficit resulting from nutrient – deficient food and to combat other anti – nutrients from car pollution to pesticides.
What we do to food in the kitchen can alter the balance between nutrients and anti – nutrients. Frying food in oil produces what are known as free – radicals, highly reactive chemicals that destroy essential fats in food and can damage cells. The damaging effects of frying depend on the oil type, the temperature of the oil and the length of time the food is fried. Ironically, it is the good polyunsaturated oils that oxidize most rapidly. Frying with butter or coconut (saturated fat) or olive oil (mono – unsaturated fat) is safer.
One of the worst chemicals produced by cooking at high temperatures is Acrylamide, which is a known cancer – producing chemical. While the safe limit set for Acrylamide in food is ten parts per billion, chips and crisps have been found to contain more than 100 times this amount.
Here are some helpful tips to help decrease your environmental load, found in Patrick Holfords book Optimum nutrition.
· Invest in a good – quality, plumbed in water filter and replace the cartridge every six months.
· Buy organic. When not possible, wash or peel fruit and vegetables.
· Never deep – fry foods.
· Don’t use cling film unless it states ‘ non pvc’
· Rearrange your daily schedule to minimize time spent in traffic.
· Drink alcohol very infrequently, and avoid smoky places.
· Avoid medical drugs unless they are the only viable option for treating a health problem. If you get frequent infections or aches, investigate the underlying cause rather than relying on painkillers or antibiotics.

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