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illustrates
graphically how processed foods rise in toxicity and potential health
dangers as we move from the base to the top of the pyramid.
Like the main food pyramid,
the foods that are the most vital are located at the bottom of the
processing pyramid.
This pyramid is for informational purposes only and
is not to be construed as a dietary guideline. Consult your nutritionally-trained
health care professional to assist you with dietary changes.
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1st
Level - RAW FOODS |
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The base of the FOOD PROCESSING PYRAMID consists of raw foods.
Ideally, these should be fresh, whole foods, locally grown in your
own geographical area. Foods should be grown organically without
herbicides, pesticides or chemical fertilizers; they should be sun-ripened
and in-season.
Human beings are the end-result of millions of years of successful
evolution in Nature. Since time immemorial, raw, vital foods have
formed the basis of diets for all living organisms.
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2nd
Level - FROZEN FOODS |
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FREEZING FOOD is the next-best solution for retaining vitamins, enzymes,
minerals and protein necessary for building health. Freezing
foods that contain essential fats and other nutrients will slow down
oxidation and delay for long periods the onset of rancidity.
Freezing is not a long-term solution. Frozen foods must be stored
at consistently low temperatures and must be used up in a reasonable
period of time.
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3rd
Level - DRIED FOODS |
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DRYING PROCESSES are commonly applied to foods such as grain, beans,
fruit and vegetables. In this case, minerals and protein are
often left intact, as well as some enzymes.
Advantages of drying foods includes longer shelf life and easier storage,
but some nutrient loss will occur. This can be offset by proper supplementation.
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4th
Level - COOKED FOODS |
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PROCESSING METHODS least harmful for foods are BLANCHING, BOILING
and STEAMING. Nutrient loss - enzymes, probiotics and some amino acids
- takes place in all these processes.
All four BASE LEVELS of this pyramid (RAW, FROZEN, DRIED, COOKED foods...)
help to support and promote health!
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5th Level - REFINED WHEAT & SUGAR |
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REFINING & PROCESSING cane sugar and whole grains has had
far-ranging detrimental effects on the health of the entire western civilization.
This has resulted in losses of minerals, vitamins, enzymes, fiber, antioxidants,
probiotics, proteins, essential fats and phytonutrients. It renders the
food into an "empty calorie" source with little or no nutritional value.
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6th
Level - BLEACHED, DEODERIZED FOODS |
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REFINING, BLEACHING & DEODERIZING processes applied to seeds, nuts and
bean crops - usually to produce commercial cooking oils - are extremely
harsh and render the final product almost void of any food value.
Besides a major loss of nutrients, food molecules are permanently damaged,
rendering the foods toxic on a cellular body level, and increasing risks
of cancer, inflammation and permanent degenerative changes.
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7th
Level - BROWNED or BAKED FOODS |
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BROWNING foods in the oven, over a grille or in a barbeque causes basic
chemical changes to the food that pose dangers to health.
Only very recently, compounds called "acrylamides" - formed in starches
during high-temperature cooking have proven to increase cancer and
inflammation, and damage to the central nervous system.
Damaged food molecules are toxic to humans.
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8th Level - FRIED FOODS |
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FRIED FOODS are well-known to be a toxic health hazard. Research has
proven that increases in rates of cardiovascular disease and other
degenerative disorders were rising due to increases in consumption
of fried foods
and "fast foods".
Dangers include toxicity from damaged molecules and increased cancer,
inflammation, and degenerative changes, as well as increased cardiovascular
disease.
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9th Level - HYDROGENATED FOODS |
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HYDROGENATION is the "king of the toxic castle"! In this process, oils
are superheated and exposed to hydrogen in attempts to "saturate"
the unsaturated molecular bonds.
Besides saturation it creates TRANS FATTY ACIDS which have been tied
to increases in cardiovascular disease, cancer, diabetes and compromised
immune and reproductive function.
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