Why You Should Not Be Eating Diary

Despite the hype, cow’s milk actually robs our bones of calcium. Animal proteins produce acid when they’re broken down, and calcium is an excellent acid neutralizer. So, you can see where this is going. In order to neutralize and flush out the acids, our bodies have to use the calcium that the milk contains—as well as some from our own stores. So every glass of milk we drink leaches calcium from our bones.

Milk and other dairy products are the top sources of artery-clogging saturated fat.

The consumption of all types of dairy “products” was linked to an increased prevalence and severity of acne in both boys and girls.

Cows are often pumped full of antibiotics to keep them alive to produce milk in filthy factory farm conditions which is linked to the surge in antibiotic-resistant bacteria. When humans are infected by these superbugs, antibiotics at best have decreased effectiveness and at worst are powerless.

A study of more than 12,000 children showed that the more milk they drank, the more weight they gained—and skim and 1 percent milk actually appeared to lead to more weight gain than drinking 2 percent or whole milk.

Infants and children produce enzymes that breaks down lactose, a sugar found in breast and cow’s milk, but as we grow up many of us lose this capacity.

Besides humans (and companion animals who are fed by humans), no species drinks milk beyond their natural age of weaning or drinks the milk of another species. Cow’s milk is suited to the nutritional needs of calves, who have four stomachs and gain hundreds of pounds in a matter of months—sometimes weighing more than 1,000 pounds before they’re 2 years old. Cow’s milk does not suit the nutritional needs of humans, so it’s no wonder that consuming it and its derivatives causes us so many health problems.

Why Wheat Should Be Avoided

Wheat raises blood sugar levels, causes immunoreactivity problems, inhibits the absorption of important minerals and aggravates our intestines.

Much of this may stem from the fact that wheat simply isn’t what it used to be. Hybridized wheat indeed! Today’s wheat is a far cry from what it was 50 years ago. Back in the 1950s, scientists began cross-breeding wheat to make it harder, shorter, and better-growing. This work, which was the basis for the Green Revolution – and one that won U.S. plant scientist Norman Borlaug the Nobel Prize – introduced some compounds to wheat that aren’t entirely human friendly.

Today’s hybridized wheat contains sodium azide, a known toxin. It also goes through a gamma irradiation process during manufacturing, and contains novel proteins that aren’t typically found in the plant, some of which are difficult for us to properly digest.

The gliadin and glutenin are acting as immunogenic anti-nutrients. Grains create an immunogenic response which increases intestinal permeability, thus triggering systemic inflammation by the immune system, which can lead to any number of autoimmune diseases, including celiac, rheumatoid arthritis, and irritable bowel syndrome.

The gliadin degrades to a morphine-like compound after eating, what creates an appetite for more wheat; therefore, wheat actually has an addictive quality to it. The glycemic index of wheat is very high and raises blood sugar. It contains amylopectin A, which is more efficiently converted to blood sugar than just about any other carbohydrate, including table sugar.

White fish, rice and asparagus

On the meal plan you will only find the main ingredients for each meal, in this case, white fish, rice & asparagus with the recommended portion sizes for your goal weight. Most white fish has similar amounts of protein per 100g. We recommend fish that is local, wild caught, fished with pole & line or trolling, green rated and low in mercury. To add flavor, incorporate as much low kcal vegetables as you like.