Michael T. Murray and Michael R. Lyon
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 Therefore, your body wastes 20 to 30 percent of the calories in protein in its processing and the release of heat. This is one of the best reasons to eat sufficient protein with each meal. On the other hand, carbohydrates are utilized more efficiently by the body so that 5 to 10 percent of the calories in carbohydrates are wasted in processing and heat. Fat is the most efficient source of energy for your body, because only zero to 3 percent of the calories in fat are used in processing and heat. This is why fat in excess tends to go right onto your waistline. |
Dr. Abram Hoffer, MD, FRCP (C) and Dr. Harold D. Foster, PhD
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 Many essential nutrients are removed during processing, potentially causing nutrient deficiency diseases, while excess salt, sugar, colorings, and other unhealthy additives are used to replace them.
What can be done to compensate for these losses? Ironically, food processing science led to the discovery of the very vitamins needed to supplement our nutrient-poor diets. For example, the processing of white rice led to the discovery of vitamin B-i (thiamine). Polishing brown rice removes the bran and germ, as well as most of the vitamin B-i (thiamine). |
Lynne Mctaggart
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 What puzzled him most was a fundamental paradox: cognitive processing had very precise locations in the brain, but within these locations, the processing itself seemed to be determined by, as Lashley had put it, 'masses of excitations . . . without regard to particular nerve cells'.? It was true that parts of the brain performed specific functions, but the actual processing of the information seemed to be carried out by something more basic than particular neurons - certainly something that was not particular to any group of cells. |
Jack Challem
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 The resulting white flour and bread have few nutrients and contain a type of starch that's absorbed similarly to pure sugar.
The processing of foods accelerated about a hundred years ago with the invention of new industrial equipment and techniques, and food processing has only increased over the last sixty years. The first true convenience meal, a TV dinner, was marketed in the 1950s, about the same time that McDonald's fast-food restaurants began to dot the landscape. |
| What do I mean by processing and refining? An apple is an unrefined food. When it's made into applesauce, much of the fiber is broken down, so our bodies absorb the sugars faster in a way that's more likely to cause a diabetic-like glucose spike. During the processing of applesauce, levels of vitamin C and other nutrients decrease. Further refining removes all fiber, resulting in sugary apple juice that is little different from a soft drink. As another example, wheat grains are impossible for us to chew— our teeth weren't designed for breaking them down. |
Dr. Arthur Janov
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 We will see later in the chapter on the left and right brains how the right prefrontal area is the higher processing locus for feelings.) The cingulate is also key in processing physical pain. In other words, the brain doesn't differentiate among various kinds of hurt—a hurt is a hurt no matter the origin. An emotional illness is something that really does hurt, and the system shuts down when the pain of either variety becomes too intense. An emotional hurt early on becomes embedded in the physical system, and there it remains. |
Gregg Braden
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 According to some estimates, the difference in the processing speeds of our conscious and subconscious minds is on the order of many magnitudes. Cell biologist Bruce Lipton, Ph.D., for example, describes the conscious mind as operating with the computer-processing power at about 40 bits of information per second, while the subconscious processes information at 20 million bits per second. |
Peter J. Whitehouse and Daniel George
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 The effect on cognitive performance was measured as the difference between the two groups in the three-year change in performance for memory, sensorimotor speed, complex speed, information processing speed, and word fluency. After three years, researchers noted that the changes in memory, sensorimotor speed, and information processing were significantly better in the folic acid group than in the placebo group. |
Sophie D. Coe and Michael D. Coe
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 It has become a convention in American English, although one that is not consistently observed, that the plant and all its products before processing are referred to as "cacao." After processing, the seeds, whether in liquid or solid form, become "chocolate." "Cocoa," which in British English is often used to refer to what Americans call "cacao" and "chocolate," in American English refers only to the defatted powder invented by the Dutchman Coenraad Van Houten in 1828; it will be so used in this book. |
Jack Challem
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| The processing of foods accelerated about a hundred years ago with the invention of new industrial equipment and techniques, and food processing has only increased over the last sixty years. The first true convenience meal, a TV dinner, was marketed in the 1950s, about the same time that McDonald's fast-food restaurants began to dot the landscape. For many years, the negative health effects of nutritionally altered foods were offset by a decline in cigarette smoking; however, the preponderance of unhealthful foods has since led to epidemics of obesity and diabetes—which contribute to bad moods. |
Mike Adams, the Health Ranger
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 Even though it wasn't your camera that harmed the environment, your film processing did indeed harm it. Any time you take your pictures to a photo processing center, that film is run through batches of chemicals. These chemicals are environmental hazards, and once they are used to process film, those chemicals must be discarded. These chemicals include both developer solutions and fixer solutions.
All film photo processing centers use these chemicals. The question is, what do they do with these chemicals after they use them? |
Jack Challem
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 They actually started thousands of years ago, but around 1900 the pace of food processing and refining accelerated, largely because of the industrialization of food processing. At that time, grain millers began to separate the wheat germ (seed) from its surrounding endosperm (consisting mostly of starch). With this change, whole-grain brown bread gave way to refined white flour and white bread. The more nutritious germ was often fed to livestock because they thrived on it, while people preferred the starchy portion. |
Mike Adams, the Health Ranger
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| But more often than not, because of the increased expense involved in such endeavors, many film processing companies just pour the chemicals down the drain.
Don't believe me? Just ask anyone who has worked in a film processing company. While certainly the bigger and better known companies probably adhere to the environmental laws, many of the smaller, locally-owned companies don't. As an experiment, one day I went to a local film processing company and asked what they did with their chemicals after they were done using them. The answer? "We pour them down the drain! |
Benjamin H. Natelson, M.D.
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 The complaint of fuzzy brain, while fairly common in CFS patients, usually expresses itself only in subtle ways, but neu-ropsych testing showed problems in doing at least one set of tasks: those that require both mental processing and a physical, motor response. (As an example of this, we might ask a patient to look at a series of numbers on a computer—the processing part of the test—and press a button to indicate whether the newest number is the same as the one that appeared two numbers before (the "motor" part). |
Dr. Abram Hoffer, MD, FRCP (C) and Dr. Harold D. Foster, PhD
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| Ironically, food processing science led to the discovery of the very vitamins needed to supplement our nutrient-poor diets. For example, the processing of white rice led to the discovery of vitamin B-i (thiamine). Polishing brown rice removes the bran and germ, as well as most of the vitamin B-i (thiamine). This thiamine deficiency can cause beriberi, a major problem for the Japanese Navy in the late nineteenth century. Sailors with beriberi were cured when they were given rice bran or whole rice. Even as late as 1940, the major source of B vitamins was rice bran extract. |
| Vitamins-as-Prevention
How did the modern diet become so deficient in certain nutrients that we can no longer scavenge adequate amounts? Food processing would seem to be the chief cause, although depletion of soil nutrients may also be implicated. The more a food is processed, the less nutritious and even dangerous it is likely to be. Many essential nutrients are removed during processing, potentially causing nutrient deficiency diseases, while excess salt, sugar, colorings, and other unhealthy additives are used to replace them.
What can be done to compensate for these losses? |
Jack Challem
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| They actually started thousands of years ago, but around 1900 the pace of food processing and refining accelerated, largely because of the industrialization of food processing. At that time, grain millers began to separate the wheat germ (seed) from its surrounding endosperm (consisting mostly of starch). With this change, whole-grain brown bread gave way to refined white flour and white bread. The more nutritious germ was often fed to livestock because they thrived on it, while people preferred the starchy portion. |
Mike Adams, the Health Ranger
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 For the most part, consumers would just rather ignore the whole story about meat processing -- the slaughtering, the bleeding to death of the cow, the hanging of the carcass, the carving of cow flesh and the processing of that meat through beef factories and carcass squeezing machines. Somehow they mentally delete all that and just bite into that sausage, hot dog, pepperoni, sandwich meat or whatever else they happen to be consuming at the moment. Basically, they eat like mindless idiots.
Selective awareness is a very important skill when you eat meat. |
Donna Jackson Nakazawa
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 The final step in food processing is the addition of vitamins and minerals, to make up for what was lost during the initial heat-stripping phase. In an ironic sense, food processing might be defined thus: taking a food from nature, removing everything natural from it, then adding preservatives, dyes, bleaches, flavors, emulsifiers, and stabilizers to make it taste, look, feel, and smell like what it was originally supposed to be, but no longer is. The resemblance is there, but little else remains. |
Craig Pepin-Donat
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 As a result of chemical additives and advanced methods for processing foods, the nutritional value of food just does not measure up anymore. According to Fitzgerald, "Numerous studies have shown that during the 20th century we lost about 85 percent of the nutrients in North America's crop soils. The bulk of the 90 nutrients essential to human health have been depleted from the soil by fertilizers, pesticides, herbicides, irrigation, acid rain and other factors. Then during food processing up to two-thirds of vitamin and mineral levels in most foods are eliminated. |
Mike Adams, the Health Ranger
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| I think it's disgusting, and the dirty little secret of the meat processing industry is that if consumers were truly aware of how their meat products were processed, meat sales would collapse overnight. The industry goes to great lengths to shield the public from any awareness about meat raising, slaughtering, packing and processing. Not to mention all the environmental impacts of raising cattle, by the way, which are quite devastating and worthy of their own article.
Where do the cow parts really go? |
Michael T. Murray and Michael R. Lyon
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| In order for you to use the calories from your food, digestion and processing of nutrients has a certain cost in the form of calories. As well, it is vital that your body maintain itself in a narrow temperature range so it has to spend a certain amount of calories on producing heat.
The thermic effect of food can vary quite substantially. Protein is actually the hardest food for your body to process and utilize. Therefore, your body wastes 20 to 30 percent of the calories in protein in its processing and the release of heat. |
| On the other hand, carbohydrates are utilized more efficiently by the body so that 5 to 10 percent of the calories in carbohydrates are wasted in processing and heat. Fat is the most efficient source of energy for your body, because only zero to 3 percent of the calories in fat are used in processing and heat. This is why fat in excess tends to go right onto your waistline.
Spread Your Calories Throughout the Day
One of the most important things you can do to ensure that your body burns a significant number of calories as heat is to spread your calories throughout the day. |
Mike Adams, the Health Ranger
See article keywords and concepts |
| For the most part, consumers would just rather ignore the whole story about meat processing -- the slaughtering, the bleeding to death of the cow, the hanging of the carcass, the carving of cow flesh and the processing of that meat through beef factories and carcass squeezing machines. Somehow they mentally delete all that and just bite into that sausage, hot dog, pepperoni, sandwich meat or whatever else they happen to be consuming at the moment. Basically, they eat like mindless idiots.
Selective awareness is a very important skill when you eat meat. |
| The industry goes to great lengths to shield the public from any awareness about meat raising, slaughtering, packing and processing. Not to mention all the environmental impacts of raising cattle, by the way, which are quite devastating and worthy of their own article.
Where do the cow parts really go?
Aside from everything we've talked about here, there is one really interesting point that may take you by surprise: There is nothing that goes to waste in the carcass of a cow that's slaughtered. Farmers who sell cows to meat-processing facilities get a certain amount of money for them. |
Jack Challem
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| Fresh foods are usually less expensive because they have undergone less processing. They may take a little more time to prepare but not that much more—and we give you recipes and preparation shortcuts in chapter 8.
Fresh foods typically resemble what they looked like in nature—a sign of minimal processing and handling. Most foods sold in boxes, cans, jars, bottles, and bags have added sugar, refined sugarlike carbs, or trans fats. Canned foods tend to have a higher glycemic index—more of a sugarlike effect—because sitting in water breaks down much of their fiber. |
Donna Jackson Nakazawa
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| Food processing (for foods other than meat, poultry, and egg products) is regulated by the Food and Drug Administration, or FDA. FDA inspectors are responsible for visiting between sixty and eighty thousand facilities in any given year. The FDA devotes several hundred inspectors and laboratory personnel to this activity nationwide, and state and local governments also inspect food processing plants with varying frequencies and under varying standards, attempting to ensure that product ingredients are safe and free of chemical impurities.
But inspectors can't be everywhere all the time. |
| In an ironic sense, food processing might be defined thus: taking a food from nature, removing everything natural from it, then adding preservatives, dyes, bleaches, flavors, emulsifiers, and stabilizers to make it taste, look, feel, and smell like what it was originally supposed to be, but no longer is. The resemblance is there, but little else remains.
Those of us who grew up in the wake of the 1950s food-processing revolution probably know exactly what a non-wholefood diet is like. |
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