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Livelt! Lifestyle Lesson 31


"Disease does not exist in primitive races eating natural foods. We know also that the diseases of civilized man - cancer, diabetes, hardening of the arteries, tooth decay and many others - are practically nonexistent among (those) living on natural foods.”
Dr. Royal Lee 1961 From the Pen of Dr. Royal Lee (1895-1967) Inventor, Scientist, Genius, Founder of Standard Process, Inc.

Is There Poison in Our Food?

If you were eating poison virtually every day of your way whole, natural foods where life would you expect to feel replaced by foods selected and well? Processed for storage, shipping, shelf-life and cost, not for nutrition. Of course, you wouldn't. But unknowingly, many, if not all of us, are eating certain foods that may be dramatically affecting our health and well-being. First. let's explore what the word “poison” means.


  1. A toxin substance that causes illness, injury, or death if taken into the body.

  2. Negative influence dash something that exercise is a distraction or corrupting force, especially in an indigenous way.

  3. To pollute the water, land, or air severely with a harmful substance.


Food and Business- An unhealthy alliance.

Processed foods were developed in order to package and preserve foods to make them available year-round to people everywhere. Granted, this was a worthy goal, but somewhere along the way whole, natural foods were replaced by food selected and processed from for storage, shipping, shelf life and cost, not for nutrition and health. Fresh, Whole Foods are only available in close proximity to where they are grown because they would spoil. The processing of food made them consistently available to everyone everywhere but also less healthful. The food business has morphed from farming, to providing essential sources of nutrition to quote UN quote food as commodity. Artificial ingredients are added to control in manipulate desires while encouraging others over consumption and sales. One can easily see how certain foods that are easily grown, harvested, preserve, transported, prepared and flavor enhanced have assumed prominence in the modern food supply. The processed food industry tends to use the least expensive ingredients that meet their goals, regardless of whether they could contribute to the consumer's nutritional needs and since these processed foods are part of everyday life it is difficult for some people to accept that one of their everyday foods could be poisoning them little by little. Refined flour is one example.


Refined Flour and Gluten

Wheat is one of the most commonly processed foods and is found in most packaged food. While refined wheat flour makes light, fluffy cakes, breads and cereals with a long shelf life, it is dramatically deficient in nutrients. That's because when wheat is refined for use in processed foods, the wholeness of the wheat is destroyed as the wheat germ is separated from the starchy parts of the wheat grain. Wheat germ is the healthy part of the grain as it is the primary source of vitamins and healthy oils. The problem for the process food business is that the germ quickly goes rancid and spoils after grinding the wheat for baking the spoiling of grain makes them taste bitter while reducing shelf life, therefore making them unfit for the processed “food” business. Gluten is a protein found in the starchy, carbohydrate-dense part of wheat that remains after separating the germ and is extensively used in the processed food industry. The gluten protein is one of the subjects and that for some people is poisonous.


Let's learn more about gluten and how it may be negatively impacting your health.

Gluten rich processed foods are challenging to health for at least three reasons:

  1. Wheat germ protein is difficult to digest and for some people causes immune reactions and inflammation

  2. Gluten is found in most breads, cereals and refined food products; It's everywhere!

  3. Processed foods high in gluten lead to nutritional deficiency disorders


What happens when a person sensitive to gluten eats it?

A gluten sensitive person's immune system reacts to the gluten molecules as it passes through the small intestine. As a result, the small intestine becomes inflamed and leaky, unable to maintain a barrier between the contents of the intestines and the internal tissues. The immune system disorder may lead to inflammation, infection, damage and disease, especially autoimmune disease. Stressed by these circumstances, the digestive system may lose its ability to absorb nutrients, causing healthful foods to pass from the body unused. Nutritional deficiency disorders are a common result.


Do you suffer any of these common symptoms linked to gluten intolerance?

  1. Bloating or fatigue, especially after meals

  2. Headaches, mental fog, forgetfulness and lack of concentration

  3. Joint pain and stiffness

  4. Depression

  5. Loss of balance

If, from time to time, you suffer from any of these symptoms, you may be gluten intolerant and should take the gluten challenge. Although there are extensive and expensive tests to determine true gluten intolerance, oftentimes after The Gluten Challenge people feel so much better while living a gluten free lifestyle that they choose to continue it for life, regardless of the results of tests.


What is the gluten challenge?

The Gluten Challenge is a three-week commitment to a gluten free food plan. This means that you will focus your attention on vegetables, salads, fruit, beans and non-gluten grains, as well as adequate protein. Very simple, gluten sensitive people avoid eating gluten-lad-an “foods” and repair their body with Whole Foods and whole food concentrates.


What did you learn?

  • Grains are refined to benefit the food business, not my wealth.

  • The healthy part of green is removed because it spoils.

  • Gluten is a protein that remains in processed grain “foods” and is in most packaged “foods”.

  • Gluten is poison to some people and health challenging to virtually everyone.

  • Symptoms of gluten intolerance are serious and should be explored.

  • Taking the gluten challenge may be the best way to see if I am gluten intolerant.

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