1. SOY- (aka. soybeans, soy protein, TVP, soy sauce, edamame) When I first went vegetarian nearly nine years ago before going raw food vegan I was consuming soy milk, tempeh, and tofu products on a regular basis. Afterall it appeared to be a mainstay for protein for my diet. It wasn't until I became a raw food vegan that I learned the downside of soy and the harsh reality that over 90% of soybeans grown in the USA are genetically modified for herbicide resistance and are consequently sprayed with massive quantities of those toxic chemicals (As stated in natural news). Furthermore, according to extensive research conducted by the Weston A. Price Foundation, soy phytoestrogens disrupt endocrine function and the potential to cause infertility and to promote breast cancer in adult women. Soy phytoestrogens are potent anti-thyroid agents that cause hypothyroidism and may cause thyroid cancer. Additionally the high levels of phytic acid in soy reduce asssimiliation of calcium, magnesium, copper, iron, and zinc. Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic cancer. Only fermented soy products (tempeh, miso, soy sauce) can be easily assimilated by the body. The japanese and Chinese people traditionally ate only fermented soy products and in a far smaller amount than us americans.
2. CORN- Like soy over 90% of the corn in this country is genetically modified. Genetic Modification of crops have shown to be disasterous to ones health resulting in food allergies, cancer, tumors, hormone imbalance amongst other things. According to Dr. Mercola, "Animals fed genetically engineered Bt corn ate more, got fatter, and were less able to digest proteins due to alterations in the micro-structure of their intestines. They also suffered immune system alterations....The impaired ability to digest proteins may be of particular concern as this can have far-reaching implications for human health. If your body cannot digest proteins, your body will be less able to produce amino acids, which are necessary building blocks for proper cell growth and function." Be mindful when your grocery shopping- because ingredients like maltodextrin, corn syrup, and even citric acid are often sourced from GMO corn.
3. AGAVE NECTAR ("raw" or not) - yep. Although vegan and raved about for being low glycemic- turns out that is not the case at all. This sweetner was originally fueled by the alcohol industry and became popular with vegan extremists that believe consuming honey is unethical. Because the flavor is pretty neutral and texture is perfect for savory raw desserts, raw ice creams, and the like. The thing is "raw" agave nectar is not even really raw nor low glycemic since more than half of it consists of fructose. In order to extract the agave nectar from its plant it must be high heat processed. And sadly much of the agave sold today is watered down with high fructose corn syrup! Which is definitely NOT healthful. John Kohler, a mentor of mine has a great article going into more detail about this and the nutritional angle (or lack thereof) of agave that I have included a link for below. Even raw food guru David Wolfe who once raved about the supposed benefits of agave has since turned around and shared his recent discoveries on the truth of the matter in his article titled "agave blues."
Healthier alternatives would be: stevia (the green leaf or powder not the processed white variety), raw honey (from ethical bee keepers), raw coconut sugar, lucuma powder, mesquite powder, xylitol (which comes from birch trees), or yacon syrup.
Further Reading:
David Wolfe Article: Agave Blues
John Kohler article regarding Agave
Dr. Mercola article: "this tequila sweetner is far worse than high fructose corn syrup"
4. GLUTEN GRAINS (Wheat, rye, oats, barley, spelt) - Celiac disease and gluten sensitivity are becoming more and more widespread today. And yet millions of americans are unknowningly sufferings a host of health issues that potentially could be brought on simple from their consumption of gluten grains. To make matters worse, GMO powerhouse Monsantos began genetically modifying wheat and their sister crops. No wonder wheat has been a common allergen for the last few decades. Health complications I suffered years ago post a major surgery lead me to discover my sensitivity to gluten. Not only would the consumption of such grains cause me to break out in large pimples on my cheek but it negatively affected my digestion and delicate intestinal lining resulting in what alternative medicine doctors refer to as leaky gut syndrome. As soon as I removed the offending foods my symptoms disappeared.
Healthier alternatives to gluten grains would be non-gmo gluten free grains like quinoa, millet, amaranth, buckwheat (not from the wheat family), and teff.
Further Reading:
Dr. Hyman: What you don't know might kill you
Wheat and GMOs getting us sick gluten intolerance
5. RICE- Sadly, now rice too has joined the roundup of genetically engineered crops. Golden rice is one variety that has been genetically engineered to higher beta carotene levels supposedly to help cure the massive vitamin A deficiency children in third world countries suffer. But we must remind ourselves there are far safer ways to address malnutrition without genetically modifying ingredients. Look for non-gmo labels when shopping from trusted non-gmo organic companies.
In Conclusion: Just remember to read the labels of products before purchasing, Avoid the most common GMO crops- soy/corn/wheat and other grains/rice, download the non gmo shopping guide, as much as possible shop farmers markets and organic grocery stores, and make your own food so you know what are you are consuming.
2. CORN- Like soy over 90% of the corn in this country is genetically modified. Genetic Modification of crops have shown to be disasterous to ones health resulting in food allergies, cancer, tumors, hormone imbalance amongst other things. According to Dr. Mercola, "Animals fed genetically engineered Bt corn ate more, got fatter, and were less able to digest proteins due to alterations in the micro-structure of their intestines. They also suffered immune system alterations....The impaired ability to digest proteins may be of particular concern as this can have far-reaching implications for human health. If your body cannot digest proteins, your body will be less able to produce amino acids, which are necessary building blocks for proper cell growth and function." Be mindful when your grocery shopping- because ingredients like maltodextrin, corn syrup, and even citric acid are often sourced from GMO corn.
Further Reading: Dr Mercola discussing dangers of GMO's
3. AGAVE NECTAR ("raw" or not) - yep. Although vegan and raved about for being low glycemic- turns out that is not the case at all. This sweetner was originally fueled by the alcohol industry and became popular with vegan extremists that believe consuming honey is unethical. Because the flavor is pretty neutral and texture is perfect for savory raw desserts, raw ice creams, and the like. The thing is "raw" agave nectar is not even really raw nor low glycemic since more than half of it consists of fructose. In order to extract the agave nectar from its plant it must be high heat processed. And sadly much of the agave sold today is watered down with high fructose corn syrup! Which is definitely NOT healthful. John Kohler, a mentor of mine has a great article going into more detail about this and the nutritional angle (or lack thereof) of agave that I have included a link for below. Even raw food guru David Wolfe who once raved about the supposed benefits of agave has since turned around and shared his recent discoveries on the truth of the matter in his article titled "agave blues."
Healthier alternatives would be: stevia (the green leaf or powder not the processed white variety), raw honey (from ethical bee keepers), raw coconut sugar, lucuma powder, mesquite powder, xylitol (which comes from birch trees), or yacon syrup.
Further Reading:
David Wolfe Article: Agave Blues
John Kohler article regarding Agave
Dr. Mercola article: "this tequila sweetner is far worse than high fructose corn syrup"
4. GLUTEN GRAINS (Wheat, rye, oats, barley, spelt) - Celiac disease and gluten sensitivity are becoming more and more widespread today. And yet millions of americans are unknowningly sufferings a host of health issues that potentially could be brought on simple from their consumption of gluten grains. To make matters worse, GMO powerhouse Monsantos began genetically modifying wheat and their sister crops. No wonder wheat has been a common allergen for the last few decades. Health complications I suffered years ago post a major surgery lead me to discover my sensitivity to gluten. Not only would the consumption of such grains cause me to break out in large pimples on my cheek but it negatively affected my digestion and delicate intestinal lining resulting in what alternative medicine doctors refer to as leaky gut syndrome. As soon as I removed the offending foods my symptoms disappeared.
Healthier alternatives to gluten grains would be non-gmo gluten free grains like quinoa, millet, amaranth, buckwheat (not from the wheat family), and teff.
Further Reading:
Dr. Hyman: What you don't know might kill you
Wheat and GMOs getting us sick gluten intolerance
5. RICE- Sadly, now rice too has joined the roundup of genetically engineered crops. Golden rice is one variety that has been genetically engineered to higher beta carotene levels supposedly to help cure the massive vitamin A deficiency children in third world countries suffer. But we must remind ourselves there are far safer ways to address malnutrition without genetically modifying ingredients. Look for non-gmo labels when shopping from trusted non-gmo organic companies.
In Conclusion: Just remember to read the labels of products before purchasing, Avoid the most common GMO crops- soy/corn/wheat and other grains/rice, download the non gmo shopping guide, as much as possible shop farmers markets and organic grocery stores, and make your own food so you know what are you are consuming.
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