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Postcards From The Future

Postcards From The Future

Because good things DO come to those who wait.

In a world of NOW, FAST & FREE... it can be hard to develop a sustainable mindset when it comes to health an fitness.  

What would the  FUTURE VERSION of YOU look like after committing 12-months to thinking and doing things differently when it come to  your health and fitness. 

We use an exercise called Postcards From The Future to help showcase what can happen when you decide to look ahead and envision a more CAPABLE, CONFIDENT, FREE version of YOU with the right kind of support.

Our Nutrition & Lifestyle Coaching follows the same Precision Nutrition Methodology that has helped over 100,000 people lose fat, get stronger, and improve their health… no matter what challenges they’re dealing with. 

CLICK IMAGES TO ENLARGE

Our Nutrition & Lifestyle Coaching follows the Precision Nutrition Methodology.  It's both research-driven and personal. This means we use the latest scientific findings to help coach people through the unique challenges in their own lives; whether physical or emotional ones.

It’s part physiology. Part psychology. Part science. Part art.

During the program, clients  are asked to envision where they’ll be in the future. What their new bodies will look like. What they’ll feel like. What they’ll be able to do.

But we take it one step further. We ask them to write ‘Destination Postcards’: Personal notes from their future selves to their current selves to inspire, motivate, and encourage.

Kinda like:

“Hey Terry, wanted to check in since we spoke last year. You won’t believe it but the family and I ran an obstacle course race together. Plus, get this, we just ran a 5K. I know...Right?!? Crazy. Can you imagine?!?”

Then, at the end of the program, clients are asked to make it real.  They share photos and stories of what they are now able to accomplish after coaching and proper support.

The submissions are always incredible...we thought we'd share some.

(Be sure to check out both the front and back, which describes the accomplishment, by CLICKING ON EACH POSTCARD.)

Click image to see back of postcard

Click image to see back of postcard

Click image to see back of postcard

Most people who sign up our Nutrition & Lifestyle Coaching Precision Nutrition Coaching are after a strong, healthy, nice-looking body that makes them proud and keeps them feeling good for decades.

After 12 months — and, believe me, a lot of hard work — that’s what most achieve.

However, despite all the amazing before and after photos, despite the fantastic weight loss, despite the gains in strength, there’s one thing that really makes them light up.

They’ve become capable, confident, and free.

That’s worth thinking about.

And it typically leads to fantastic physical changes: Our clients lose weight, gain strength, go off meds, shed scary medical diagnoses, and more.

Click image to see back of postcard

Click image to see back of postcard

Click image to see back of postcard

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For most clients, these changes are only the tip of the iceberg. Because their improved bodies have now become vehicles for accomplishing inspiring things.

Indeed, they’ve become ready, willing, and able to tackle challenges they were previously afraid of, even incapable of.

Click image to see back of postcard

Click image to see back of postcard

These clients started out obese, or overweight, or injured, or bogged down, or unconfident, or feeling incapable, or imprisoned by all of the above.

Now, they’re climbing mountains, cycling on top of the world, and vaulting railings that stopped them before. Most importantly, they’re full of hope and looking forward to the adventurous, active years still ahead of them.

Click image to see back of postcard

(via)

Click image to see back of postcard

Want some help becoming your healthiest, fittest, strongest version of you?

Most people know that regular movement, eating well, sleep, and stress management are important for looking and feeling better. Yet they need help applying that knowledge in the context of their busy, sometimes stressful lives.

That’s why we work closely with our Nutrition & Lifestyle Coaching clients to help them lose fat, get stronger, and improve their health… no matter what challenges they’re dealing with.

We hope you found this information helpful.  Help us spread the GOOD word. Comment, Share and Follow Us @gogoodguru.

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Struggling to keep up with all the new information coming out? Interested in learning how to navigate the latest trends and fads in nutrition?

CLICK HERE for our 
FREE "Nutrition Made Simple Guide"

You'll learn...

  • How to make sense of the latest research.
  • Ways to eat better without resorting to fads.
  • How to understand controversial topics like grains, detoxes, GMOs.
  • Strategies to eat the right amount of calories at the right times.
  • How to prepare healthy meals when you need them.
  • And much more…


Looking for more ways to up your wellness game?
CHECK OUT our Online Coaching

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3 Simple Steps To Lovin’ Your Veggies

3 Simple Steps to Lovin' Your Veggies

Not a fan of vegetables? That’ll change with these simple strategies.

We've all heard it before..."EAT YOUR VEGETABLES".   Everyone knows how important eating plants is to good health and fitness. Yet..... many people just don’t like vegetables. 

That’s why we're sharing this SIMPLE 3-STEP FORMULA  from the food magicians that powers our ProCoach Nutrition platform.  

Even the most hardcore veggie-phobes will be converted.

++++

Whether Paleo or vegan, fasting or “feed-often”, Mediterranean or New Nordic, almost all “health-conscious diets” agree on one thing:

You should eat your greens.

Naturally, we agree. Yet there’s something even more important that should never be ignored.

Problem.....Many clients “just don’t like vegetables.”

Good News... 

With this easy 3-step formula almost anyone can learn to love their 5-a-day. The flavor combos balance out bitterness and taste delicious.

If you’re looking to improve your own veggie intake, download the formula for your printer or tablet and stick it to your fridge for quick reference

Go Good Guru: 3 Steps For Loving Your Veggies

We hope you found this information helpful.  Help us spread the GOOD word. Comment, Share and Follow Us @gogoodguru.

Don't miss any of our latest posts and news. JOIN OUR MAILING LIST


Struggling to keep up with all the new information coming out? Interested in learning how to navigate the latest trends and fads in nutrition?

CLICK HERE for our 
FREE "Nutrition Made Simple Guide"

You'll learn...

  • How to make sense of the latest research.
  • Ways to eat better without resorting to fads.
  • How to understand controversial topics like grains, detoxes, GMOs.
  • Strategies to eat the right amount of calories at the right times.
  • How to prepare healthy meals when you need them.
  • And much more…


Looking for more ways to up your wellness game?
CHECK OUT our Online Coaching

Join Our Newsletter! 
Stay up with all the
GO GOOD News

Get great wellness content, FREE recipe ideas & workouts, access to special events, Flash Mob Workout notices and much more.

Tip Tuesday: Aim For Better Than

TIP TUESDAY: Aim for BETTER THAN


Common client question: "How do I know what I should eat when it all seems bad?
Answer: When you're about to eat, ask yourself, What's available and what would be better than?  Del Taco or Subway? Bagel or Candy Bar? Chips or Pretzels? Hard Boiled Egg or Protein Bar?  Once you've narrowed it down to the best option.  That's what you should eat. " 

By the way...the REAL TRICK...regardless of what you picked, you took the time to ask the question.

You've starting creating Nutrition Awareness....TADA!!!

SCROLL DOWN to get the FREE INFOGRAPHIC that  answers the questions we asked.


We've been hearing it our entire lives.  We all know eating well is good for you.  

In an ideal world...You sit at the dining table and calmly, slowly, peacefully enjoy your food.

However, more often than not the reality is...You lose track of time while finishing up one last work email, forget to eat, and then rush out the door to pick your son up from school so you can take him to rugby and then drive your daughter home after swim practice.

Somewhere in between: A half-eaten KIND bar, a Granny Smith apple, and some cashews.

The truth is, life isn’t ideal for anyone. But you still have to eat. And you’re allowed to prioritize healthy eating even if you’re extremely busy.

Dr. Rachel K. Johnson, Ph.D., M.P.H., R.D., chair of the American Heart Association’s nutrition committee states, "We know from research that being exposed to healthy food means you will develop a preference for that food over time. For example, once you become accustomed to eating lower-sodium foods, you will find that foods you used to eat taste very salty,” Johnson said. “By adopting a healthier diet you will not only add years to your life but you’ll improve the quality of the years you have.”

Use the chart below to help you make healthier decisions when it comes to your nutrition. 

Remember, the trick to starting and maintaining a healthy diet is to make your goal to EAT BETTER NOT PERFECT.  

GoGoodGuru.com | Tip Tuesday - Aim for Better Than when trying to improve your nutrition.  Work to be  better NOT perfect. #betterthan

GoGoodGuru.com | Tip Tuesday - Aim for Better Than when trying to improve your nutrition. Work to be better NOT perfect. #betterthan


Struggling to keep up with all the new information coming out? Interested in learning how to navigate the latest trends and fads in nutrition?

CLICK HERE for our FREE "Nutrition Made Simple Guide"

You'll learn...

  • How to make sense of the latest research.
  • Ways to eat better without resorting to fads.
  • How to understand controversial topics like grains, detoxes, GMOs.
  • Strategies to eat the right amount of calories at the right times.
  • How to prepare healthy meals when you need them.
  • And much more…

First GMO Apple Slices To Go On Sale In Midwest

The first genetically modified apples to be sold in the U.S. will debut in select Midwestern stores next month. A small amount of Arctic brand sliced and packaged Golden Delicious, produced by Okanagan Specialty Fruits of Summerland, B.C., will be in 10 stores this fall, said Neal Carter, the company’s founder and president. He would not identify the retailers, saying that’s up to them.“We’re very optimistic with respect to this product because people love it at trade shows,” Carter said. “It’s a great product and the eating quality is excellent.”

Carter reduced the enzyme polyphenol oxidase to prevent browning when apples are sliced, bitten or bruised. The apples match the industry norm of not browning for three weeks after slicing but without using flavor-altering, chemical additives that the rest of the fresh-sliced apple industry uses.Golden Delicious, Granny Smith and Fuji varieties have been approved by the USDA and Canada. An Arctic Gala could be approved in 2018. Only Goldens and Granny Smiths have been planted long enough to produce fruit in commercial quantities by next fall.

Midwestern retailers were chosen for the first sales this winter because they seemed like a good fit demographically and in presence and size, Carter said. Asked if Midwest consumers may be more accepting of genetically modified apples than those on the East or West coasts, Carter said consumer research didn’t indicate that and that it wasn’t a consideration.

“We don’t want to skew our test marketing results by choosing stores that may be more friendly to genetic engineering,” he said.About 500, 40-pound boxes of sliced apples will be sold in grab-and-go pouch bags, he said. The company expects to offer 6,000 boxes of apple slices from the 2017 fall crop.

A QR computer scan code on the packaging enables consumers to get information, including that the apple slices are genetically modified, but nothing directly on the packing identifies it. Okanagan Specialty Fruits will adhere to the new genetically engineered foods labeling act but it’s not clear what that requires, Carter said.“We are selling it under the Arctic brand and we’ve had a lot of press and attention, so I assume most people will know what it is,” he said.

The company has reworked its logo, making a snowflake inside an apple outline more visible.The first commercial test marketing will provide the company with consumer preferences on packaging and price and other information including purchase motivations. Survey data will be used to help the company decide its fall 2017 commercial launch strategy.

The company has orchards in British Columbia and 85,000 trees at an undisclosed location in Washington state. More than 300,000 trees will be planted this spring and 500,000 are being budded for planting in 2018. Those numbers may increase, as the company wants enough volume to compete nationally in the sliced apple business, Carter said.

The goal is 800 to 1,000 acres planted in the Northwest and nearly the same acreage in the eastern U.S. in addition to 600 to 800 acres in Canada by 2021, he has said. It will be a mix of company orchards and contract growers.

While supportive of the science, the Washington apple industry opposed approval of GMO apples because it believes negative public perception could damage apple sales. While expressing concerns about market disruption before USDA approval, the U.S. Apple Association is now neutral and stresses that all apples are safe, healthy and nutritious.

 

SOURCE…www.capitalpress.com

Study Uncovers Hidden Epidemic Of Eating Disorders In Middle-Aged Women

Tens of thousands of middle aged women are suffering from eating disorders in a hidden crisis brought on by divorce, financial problems and bereavement in mid-life, new figures suggest.  It was traditionally thought that eating disorders were most common among the young, but new research from University College London suggests around three per cent of women in their 40s and 50s have a recent eating problem.In contrast, around one in 100 women between 15 and 30 have been diagnosed with an eating condition, such as anorexia, bulimia or binge eating, although many more may be suffering in silence.

The new study, which questioned 5,300 women in Britain in their 40s and 50s, found that 15 per cent had suffered an eating disorder at some point in their life, and three per cent within the past year. It is the first time that prevalence has been investigated in a population of women in the fifth and sixth decade of life.”Our study shows that eating disorders are not just confined to earlier decades of life, and that both chronic and new onset disorders are apparent in mid-life,” said lead author Dr Nadia Micali, from UCL and the Department of Psychiatry at Icahn School of Medicine at Mount Sinai, New York.

“Many of the women who took part in this study told us this was the first time they had ever spoken about their eating difficulties, so we need to understand why many women did not seek help.“It may be that there are some barriers women perceive in healthcare access or a lack of awareness among healthcare professionals.”

The researchers also assessed factors that may be associated with the onset of an eating disorder including childhood happiness; parental divorce or separation; life events; relationship with parents; and sexual abuse.A woman’s risk of suffering from anorexia or bulimia, two of the most common eating disorders in the UK, was increased by 4-10 per cent per unit score of ‘unhappiness’ if they reported being unhappy during childhood.

A good mother-daughter relationship was associated with a 20 per cent reduced chance of developing bulimia. Experts said that GPs should be made aware of the findings to help them diagnose problems in middle-aged women who might be reluctant to reveal an eating disorder.Christopher Fairburn, Professor of Psychiatry at the University of Oxford, said: “These are really high figures and are important – there really aren’t any other studies of this quality and size looking at this age span, which is why we haven’t seen this before.

“We also see from this study that very few of these women have had treatment. We knew this for teenagers but this is the first data we’ve seen across this wide age group.“GPs should be on the lookout and women should be told about this so that they can choose to seek help and know that there are treatments that can help them.”Eating disorder charity Beat  said that the current thinking that people grow out of eating disorders needed to be challenged.

“Stereo typically, the world sees people with eating disorders as young,” said Tom Quinn, Director of External Affairs at Beat.“When we reinforce stereotypes we also add to the stigma of these serious mental health illnesses and this stigma can prevent individuals coming forward to seek help – a dangerous path to take when the chance of full and fast recovery is vastly improved when treatment is found quickly.

“Last year, 15 per cent of calls to our helpline were about someone over the age of 40 and this research from Dr Micali only goes to further support the importance of providing an appropriate treatment pathway for individuals with eating disorders at all ages.”Dr Agnes Ayton, Vice Chair of the Faculty of Eating Disorders, Royal College of Psychiatrists, added: “The numbers are surprising, as mdost of the research has focused on adolescents and younger adults.“However, they are not entirely unpredictable, as previous population-based studies have also shown that a large proportion of patients with eating disorders don’t seek help.”The study used data from the Women from the Avon Longitudinal Study of Parents and Children cohort and was published in the journal BMC Medicine.

Would You Eat an Ant to Fight Fatigue and Stress?

Ask the internet, and adaptogens are sprinklings of “pretentious hippie” woo-woo that caused L.A. juice entrepreneur Amanda Chantal Bacon to be excoriated while promoting her Moon Juice Sex Dust. But the National Institutes of Health has found in trials that the supplements made of medicinal plants, herbs and mushrooms “exert an anti-fatigue effect that increases mental work capacity” when stressed. Eleven adaptogens and supplements currently popular in Hollywood:

CHAGA Pretty Little Liars‘ Shay Mitchell orders the off-menu Blue smoothie (which tastes like cereal milk; $12) loaded with this immune-boosting mushroom at Lifehouse Tonics. “With supershroom adaptogens, we see improvements in energy, focus, creativity and sleep,” says co-founder Fraser Thompson.

DRIED WHITE MULBERRIES Gisele Bundchen snacks on these purportedly longevity-boosting berries ($18; SunPotion.com).

REISHI Emma Stone’s and Amy Schumer’s facialist Georgia Louise says some of her clients are obsessed with Sun Potion’s individual adaptogen powders, which can be mixed into water, juice, tea or smoothies. Katie Holmes, Laird Hamilton and Ben Harper are devotees of the offerings, including the reishi mushroom, called the “queen healer” for its reported liver-regenerating properties ($50).

MORINGA AND MUCUNA PURIENS Sun Potions’ “miracle leaf” moringa fights aging free radicals ($20), while mucuna puriens has mood-enhancing qualities ($37).

PINE POLLEN AND POLYRHACHIS ANT Brownstone Productions’ Renate Radford claims that with a bit of Sun Potion’s Pine Pollen ($55), “you don’t feel a buzz; you’re just alert and awake.” The wild-harvested polyrhachis ant is used by Chinese healers to boost musculoskeletal and digestive systems ($55).

SCHISANDRA, RHODIOLA AND SIBERIAN GINSENG Torii Labs’ anti-anxiety Awake tonic contains stress-reducing Siberian ginseng, energizing schisandra berry and anti-anxiety rhodiola ($45 for a pack of six; ToriiLabs.com).

ASHWAGANDHA This anti-aging adaptogen that, like schisandra, is said to inhibit enzymes that break down collagen, is part of Raw Complexion’s Skin Balance No. 2. Yolanda Hadid Foster and Ireland Baldwin mix it into drinks for a beauty boost ($35; Raw-Complexions.com.au).

SOURCE…www.hollywoodreporter.com

 

News from The Associated Press

WILLISTON, Vt. (AP) — At Tomorrow’s Harvest farm, you won’t find acres of land on which animals graze, or rows of corn, or bales of hay. Just stacks of boxes in a basement and the summery song of thousands of chirping crickets.It’s one of a growing number of operations raising crickets for human consumption that these farmers say is more ecologically sound than meat but acknowledge is sure to bug some people out.Once consumers get beyond the ick factor, they say, there are a lot of benefits to consuming bugs.

“We don’t need everybody to eat insects,” said Robert Nathan Allen, founder and director of Little Herds, an educational nonprofit in Austin, Texas, that promotes the use of insects for human food and animal feed. “The point we really like to highlight with the education is that if only a small percent of people add this to their diet, there’s a huge environmental impact.”Cricket fans say if only 1 percent of the U.S. population substituted even just 1 percent of their meat consumption with insects, millions of gallons of water in drinking and irrigation would be saved, along with thousands of metric tons of greenhouse-gas emissions from machinery and animals.

At least one study finds the claims overstated that crickets are a viable protein source to supplement or replace meat, but bottom line, it generally takes fewer resources to raise and harvest crickets than, say, cattle.Interest in entomology – the consumption of insects – was fueled in part by a 2013 report from the Food and Agriculture Organization of the United Nations on the viability of edible insects to help curb world hunger.

Since then, the number of producers of food containing crickets, from protein bars to chip, has jumped from zero to about 20, and cricket farms for human food have grown to about half a dozen in the United States, Allen said.Self-described adventurous eater Matthew Monroe, 53, of Portland, Oregon, said he’s fond of blueberry-vanilla Exo bars containing cricket flour and dines on them when he gets that “protein bar j feeling.” They also taste better than other protein bars, he said.

There’s no problem selling crickets as long as manufacturers ensure the food they produce for the U.S. market is safe and complies with all relevant laws and Food and Drug Administration regulations, including proper labeling.Raising crickets doesn’t take much space, but there are complexities.Stephen Swanson, proprietor of Tomorrow’s Harvest, said he constantly checks conditions – water, food, temperature, air flow and humidity – in the basement where he’s raising roughly half a million crickets.

Swanson, who just started selling cricket protein powder online, hopes to get into a warehouse where some of the work could be automated.”The sky’s the limit. This is the stone age right now as far as insect farming,” he said. “So we have nowhere to go but up.”Kevin Bachhuber knows that firsthand. He started the first U.S. cricket farm for human food in the Youngstown, Ohio, area, according to Allen. It operated until lead in his water supply prompted him to close it, Bachhuber said.

Now, Bachhuber said, he is helping new cricket farmers get started or existing farms that raise crickets for reptile feed and fish bait get up to food grade standards.”For the first couple years, you know, we always struggled with having enough supply. Now that we’re starting to be able to add some of these older farmers into our supply chain. … It’s not quite so heavy pressure,” Bachhuber said.The first U.S. academic conference devoted to insects for food and feed was held in Detroit in May. Now the young industry is forming The North American Edible Insect Coalition , a trade group, with the priorities being research and public education.”Half the battle if not more is educating people why. You can’t just say, ‘Eat crickets, please.’ You have to tell them why,” Swanson said.

 

SOURCE…hosted.ap.org

Nutrition Linked to Intelligence and Brain Health in Older People

 
A study of older adults links consumption of a pigment found in leafy greens to the preservation of “crystallized intelligence,” the ability to use the skills and knowledge one has acquired over a lifetime.
 

Lutein (LOO-teen) is one of several plant pigments that humans acquire through the diet, primarily by eating leafy green vegetables, cruciferous vegetables such as broccoli, or egg yolks, said University of Illinois graduate student Marta Zamroziewicz, who led the study with Illinois psychology professor Aron Barbey. Lutein accumulates in the brain, embedding in cell membranes, where it likely plays “a neuroprotective role,” she said.

“Previous studies have found that a person’s lutein status is linked to cognitive performance across the lifespan,” Zamroziewicz said. “Research also shows that lutein accumulates in the gray matter of brain regions known to underlie the preservation of cognitive function in healthy brain aging.”

The study enrolled 122 healthy participants aged 65 to 75 who solved problems and answered questions on a standard test of crystallized intelligence. Researchers also collected blood samples to determine blood serum levels of lutein and imaged participants’ brains using MRI to measure the volume of different brain structures.The team focused on parts of the temporal cortex, a brain region that other studies suggest plays a role in the preservation of crystallized intelligence.

The researchers found that participants with higher blood serum levels of lutein tended to do better on tests of crystallized intelligence. Serum lutein levels reflect only recent dietary intakes, Zamroziewicz said, but are associated with brain concentrations of lutein in older adults, which reflect long-term dietary intake.Those with higher serum lutein levels also tended to have thicker gray matter in the parahippocampal cortex, a brain region that, like crystallized intelligence, is preserved in healthy aging, the researchers report.

“Our analyses revealed that gray-matter volume of the parahippocampal cortex on the right side of the brain accounts for the relationship between lutein and crystallized intelligence,” Barbey said. “This offers the first clue as to which brain regions specifically play a role in the preservation of crystallized intelligence, and how factors such as diet may contribute to that relationship.”“Our findings do not demonstrate causality,” Zamroziewicz said. “We did find that lutein is linked to crystallized intelligence through the parahippocampal cortex.”

“We can only hypothesize at this point how lutein in the diet affects brain structure,” Barbey said. “It may be that it plays an anti-inflammatory role or aids in cell-to-cell signaling. But our finding adds to the evidence suggesting that particular nutrients slow age-related declines in cognition by influencing specific features of brain aging.”

How GMOs, Pesticides and Processed Foods Contribute to Common Bowel Disorders

Growing numbers of people are experiencing serious gastrointestinal issues every year.Irritable Bowel Syndrome (IBS) plagues 125 million North Americans and is the most common functional bowel disorder in the world .“Functional” in this context means that there is no organ damage but a change in the way an organ functions.A more serious condition is chronic Inflammatory Bowel Disease (IBD), in which part or all of the digestive tract is in a state of constant inflammation.

Chronic Inflammatory Bowel Disease Is No Joke

Two defined IBDs are Crohn’s disease and ulcerative colitis. As we know, internal inflammation is the source of many diseases.

Symptoms of IBD include:

  • Loss of appetite
  • Rectal bleeding
  • Bloating
  • Constipation
  • Intestinal cramps
  • Diarrhea
  • Fever
  • Fatigue
  • Erratic menses
  • Night sweats

More than simple occasional indigestion or stomach ache, IBD doesn’t go away in a short time by itself.Researchers have become interested and concerned about the steady increase in the incidence of this type of disease. There seems to be no one definitive cause but chronic Inflammatory Bowel Disease is the product of several factors, including:

 

How Diet Affects IBD

It makes sense that what we eat affects our intestines.In the industrial world, the convenience of packaged foods has become such that we rely on them for the bulk of our diets. What’s in these foods is a primary concern. Food additives include preservatives; emulsifiers; artificial colors, flavorings, and sweeteners; refined sugar; and synthetic vitamins and minerals. At a more basic level are the actual food ingredients, like wheat and dairy. Many of these contain genetically modified organisms (GMO) and are raised using toxic pesticides. GMO interfere with the balance of bacteria in the digestive system. A GMO of particular note is the raising of crops using Bt (Bacillus thuringiensis). Bt is a bacterium naturally found in soil that is toxic to insects. Agricultural chemical companies have crossed this bacterium with food crop seeds so that the plants grown contain this bacterium in their very DNA. The idea is that if the plant resists harmful insects, there’s no need to spray additional insecticide, which we know can be harmful. What the bacteria does when humans digest them is even worse.

Bt: A Cause Of IBD?

Bt produces spores that are comprised of crystalline (“Cry”) proteins. When an insect eats the bacterium, these proteins attach and erode the linings of the digestive system, forming holes. When undigested food and waste products spread throughout the body, the insect dies.When humans eat GMO that contains Bt, the same thing happens. Not only that, mammals recognize Bt bacteria as harmful and produce antibodies to kill it . So do insects. History has shown that spraying Bt insecticides on plants forces the feeders to build up a resistance to it. 

Regularly eating GMO foods containing Bt (including corn and soy) keeps the intestines in overdrive, trying to rid themselves of the toxin, thereby causing chronic inflammation. In addition, Bt enters the bloodstream with direct impacts to the whole body. It has even been found in the blood of fetuses, passed from their mothers and in animals fed GMO corn.

One Brazilian study noted that: “Bt spore crystals presented toxicity for lymphocytes when in higher doses, which varied according to the type of spore crystal studied, besides promoting cytotoxic and genotoxic effects for the erythroid lineage of bone marrow, mainly at highest doses. Although the profile of such adverse side effects can be related to their high level of exposure, which is not commonly found in the environment, results indicated that these Bt spore crystals were not harmless to mice. This suggests that a more specific approach should be taken to increase knowledge about their toxicological properties and to establish the toxicological risks to non target organisms.” Because Bt are living organisms, they will remain in your body for as long as it remains a hospitable environment.

The link between Bt GMO foods and the rise in the numbers of people with IBD is hardly coincidental:
“Genetically modified foods that carry the Bt toxin first came to American households in 1996.  Between the years of 1979 and 1998, the number of Americans to suffer from Crohn’s Disease (a debilitating autoimmune disease of the large bowel) bounced back and forth between 225 per 100,000 people to 300 per 100,000 people. In 2000, that number shot up to 375 per 100,000 people, and has been on the rise ever since.”

“Ambulatory care visits from those who reported inflammatory bowel symptoms went from 275 per 100,000 people to 375 per 100,000 people between the years of 1994 and 1998…The number of Americans suffering from ulcerative colitis (inflammatory bowel disease) hovered between 185 per 100,000 Americans to approximately 210 per 100,000 people between the years of 1979 and 2001.  In 2002, those numbers shot to 225 per 100,000 people and have been on the rise ever since.”

It may come as no surprise that the patent for Bt crops is held by Monsanto. Which leads us to the next topic of toxins in food.

Other Monsanto Food Crimes

Even if a plant is not genetically modified, commercially grown crops are sprayed with insecticides and herbicides, the most common of which is Roundup—its active ingredient is glyphosate. This toxic chemical has been associated with leaky gut syndrome along with a slew of other health concerns, including cancer.

Processed food additives contribute to IBD.

Emulsifiers are added to packaged foods to enhance texture and increase shelf life. Commonly-used emulsifiers polysorbate-80 and carboxymethylcellulose have been found to cause intestinal inflammation and obesity in mice. They have been found to cause colorectal cancer and metabolic syndrome as well .

Healing Your Gut

The alternatives to promote a healthy gut, reducing the risk of chronic Inflammatory Bowel Disease and other digestive disorders:

Plus, don’t forget to manage your stress levels and get enough sleep and exercise.

SOURCE…www.dailyhealthpost.com

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