Toxic Foods
Foods that Weaken the
Immune System and Cause Disease
 The
following foods act like the wooden horse the Greeks
used to defeat Troy. They are very attractive looking
and tasting but once inside you they are your enemy and
they will attack you from the inside out. Our bodies
are very old systems that have known only organic and
unrefined foods. Refined chemically enhanced foods have
only been on the market for the last 100 years. They
have little or no food value, they carry toxic
chemicals, and they weaken your immune and digestion
systems. Constipation and chronic diseases like
arthritis; heart disease, cancer, etc. are your body's
reaction to these modified refined foods.
DAIRY PRODUCTS
(milk, cheese, butter)
How can something as American as apple pie be bad for
you? Read on for just a few reasons. We are the only
living creatures on the planet that continue to ingest
milk after the weaning period, which for the human being
is approximately 2 years. Cows add DNA and RNA plus
blood products to their milk so that their milk will
form a cow not a human being. Then if you add the
growth hormones, antibiotics and the many other
chemicals farmers use to increase the cows milk
production you end up with a product that is totally
foreign to your body. Your immune system is diverted
from its primary purpose to protect you from foreign
bacteria and viruses. It is a poor form of calcium
because it contains very little magnesium. Fresh
orange or carrot juice contains more calcium that can be
absorbed easily. Then the dairy industry pasteurizes
and homogenizes the product which destroys valuable
enzymes and many vitamins and minerals.
REFINED WHITE FLOWER
Has so little food value that bread made from it cannot
sustain the life of laboratory animals such as mice,
rats, and guinea pigs. The government had to force the
industry by law to add a minimum amount of vitamins
before bread could be put on the shelf. When you buy
flour for baking or bread in the market look for the
words whole wheat, if it says anything else it is
refined and valueless. Do not be fooled by wheat
breads if the ingredient enriched flour is on the
label. Enriched flour is refined flour colored with
molasses or food coloring.
POLISHED REFINED RICE
Just like refined flour, the food value in rice was lost
when it was refined and cannot sustain life. Buying
polished rice is like going to the store to buy apples
and coming home with apple cores. When buying rice,
look for the words whole grain rice. If your market
does not carry it, ask them to get it for you. Don't
be fooled by brown rice, it is white polished rice
colored with molasses or food color.
REFINED WHITE SUGAR
Refined white sugar can lead to arthritis, bursitis,
neuritis, and rheumatism along with other chronic
diseases, especially those of the digestive tract.
Sugar weakens the entire immune system setting the stage
for chronic diseases. Sugar weakens the hydrochloric
acid in our stomach, which leads to poor digestion and
assimilation of calcium, protein and vitamins to name a
few. The loss of these nutrients opens the door to
diseases like arthritis and speeds the aging process.
DO NOT EAT PRESERVED MEATS
This means bacon, ham, sausage, frankfurters, bologna,
and corned beef and so on. The chemicals used to
preservative meat destroy the food value and can become
logged in the cells of the body. These meats also
carry nitrates that are converted to nitrites in the
body; nitrites oxidize hemoglobin causing it to lose its
capacity to carry oxygen to body tissues. This reduced
ability to move oxygen can not only compromise the
immune system but can also aggravate problems like heart
disease, cancer, arthritis, listlessness, dizziness, and
headaches. The medical term for this condition is
methemoglobinemia. These meats also carry growth
hormones, antibiotics and the many other chemicals used
by farmers.
Resources:
Iridology, The Science and Practice in the Healing Arts, by Bernard Jensen, D.C., PhD., Bernard Jensen International, 1982
Dr. Richard Schulze's Natural Healing Crusade, By Dr.
Richard Schulze, Text Book, 1996
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