Body Congestion: Food Toxins
Another type of body congestion is toxins. While body waste results in deposits that do not damage the body, even if accumulated in fairly significant quantities, toxins are poisonous even in small quantities.
Toxins are toxic substances that damage body tissues once they get in contact with them.
Cells and tissues (that consist of those cells) either die or change their structure as a result of the toxic impact. That way or another, the body has to remove the faulty cells and renew the damaged tissues. In addition, the body’s reserves are used to neutralise toxins and excrete them.
Health problems related to toxins became more significant in the civilised world about 30-35 years ago in line with the development of new technologies in the food industry that has practically merged with the chemical industry. As a result of this merger, food now contains vast amounts of synthetic substances that historically have never been used as food. During globalisation, the food industry was faced with the challenge of manufacturing food with a prolonged shelf life. It was essential to produce big volumes of those foods for global supply and distribution.
If we produce something today that is going to go bad tomorrow, we are, therefore, able to sell it to the customers that we can reach today only. If, however, a product can last for 2 weeks instead of one day, then our potential market becomes bigger because we can ship the product further away. If we manage to turn two weeks into six months, or even a few years, our market becomes global as we can deliver our product worldwide. We will then have enough time for marketing and even for allowing a customer to think about it. Our product will have enough time to “enfold” towards customers’s awareness.
So, how did manufacturers manage to fix the problem of the limited shelf life? The original ingredients were complimented by the substances that stop or slow down the natural processes of food’s deterioration, such as fermentation, rotting, etc. The food industry called them “preservatives”. The same substances in medicine are called “antibiotics”.
Anyone knows that antibiotics should be prescribed only for health reasons. This is due to the fact that they suppress natural defence mechanisms of the body. Preservatives act in a similar way: any natural product goes bad thanks to bacterias up-cycling it. So, if we add substances that kill the bacteria, the food will not go bad. These substances – antibiotics or preservatives – we can call them either – end up on our dining tables.
From preservatives, the food industry moved further – towards other chemical substances that are added to our daily foods:
- flavourings
- food colouring substances
- flavour enhancers
- smell enhancers
- thickening agents
- foam neutralisers and many more
- other additives
Today their number exceeds 4000 of different types. Most of them have never been researched in terms of their long-term (5, 10, 15, 25 years) effect on human health.
The introduction of those substances by the food industry coincides with the time when McDonald’s started to spread its franchise worldwide. This fast food chain represents the best example of the leading manufacture of such substances.
McDonald’s food has the same flavour in each McDonald’s restaurant around the world. It can mostly be achieved due to the fact that their food manufacturing process involves the use of the same chemical substances.
Apart from the toxins that we receive through our food, there are some that are formed as a by product of digestion of such foods. This type of toxins is so well known to most of us as it comes through the foods that have become traditional: meat, fish, eggs and other animal protein based foods. Foods processed through frying and smoking can also be added to the same type of well-known toxins.
There is an interesting historic example. Post-war Japan was the leader of the cancer charts. It had a drastic effect on an average life expectancy and was a great concern for the authorities in Japan. After a research financed by the government, it was established that the culprit was smoked fish. As soon as the smoked foods were removed or replaced by raw or baked ones, the curve in the cancer charts headed downwards. Today Japan is the leader in life expectancy worldwide.
A separate note about toxins from foods that are originally unnatural to our body and is the redirect result of their digestion. These are foods from animal proteins. These toxins are linked to a long list of conditions, amongst them – allergies. Often, an allergic reaction is a process of elimination of toxins from the body through a specific part of the excretion system: skin, nasolabial, bronchi and lungs. In other words, the body is trying to detox using all available means.
For example, sometimes a patient suffers from a urinary tract infection, but the tests do not indicate it, while a person clearly has all the symptoms. Medical sources state that the tests must show bacteria in the infection site, but but the tests are normal. How is it possible?
In some cases, infection is indeed caused by bacteria . Bacterias reproduce releasing toxins that are metabolic products of their activity. These waste products irritate the lining. However, a lot of cases with the “unknown” source of inflammation can be linked to the elimination process of the body trying to get rid of its own toxins dumping them through the lining. The lining gets irritated as the concentration of toxins is very high. In this case, tests do not show the presence of any pathogens. It is possible, that the concentration of toxins is extremely high. Should the pathogens get into this toxic environment, they would not be able to survive the impact of the toxic substances present there. These are the very antibiotics from food that are called “preservatives” by the food industry. In other words, modern infections often have toxic origin and not bacterial.
The cases of “unknown” causes for infections are not well documented by the modern medical science. Scientific research needs time to make conclusions while the cases of “unknown” causes for infections are a fairly recent phenomen.
