You Are What You Eat

A long, long time ago, back when food was made of food and not MYSTERIOUS INGREDIENTS with really long unpronounceable names containing far too many ‘x’s and dashes, a wise man pointed through time at you and said “You are what you eat”. He, it turns out, was quite right. Now, before you start running around in the air yelling “I’m a hamburger! I’m a muffin” let’s take a little moment to think about what is in the food that we put in us.

In the case of processed foods, we often only have to look at the mess of ingredients on the side of a package to send ourselves wondering if we might as well be pouring industrial strength spacecraft protector down our throats. And sometimes we’re not far off from doing just that. Some of the chemicals that find their way into our food take a long time to find their way out of our bodies. And some never leave. But SNEAKY TOXINS can also leach into our otherwise healthy food somewhere along the way. What was sprayed on your lettuce to kill bugs while it was growing? What did your lunch absorb from the container it was packed in? What did the cow eat and what was injected into it before it became your hamburger? The closer you can get to the answer being “Nothing” the better.

So what’s the best stuff to eat? Well… food, REAL FOOD: ‘Foods that you buy whole, with the least packaging and grown or produced closest to where you live are the best for us and the earth. Organic foods are the best choice whenever possible. Although these may be more expensive than other options, you can still save money by making your own meals at home.

Take the S4C challenge – start by trying to stick to these foods exclusively for a week. This might mean making your own meals more and packing your lunch (try using non-plastic containers, especially for heating). Choose organic at least for the top dozen foods considered to be the foods most vulnerable to the addition of too many unwanted pesicides, growth hormones and antibiotics.
These foods include: Beef, chicken and pork. Dairy products: milk, cheese, butter. Apples and pears. Spinach and tomatoes, grapes, salad greens, potatoes, green and red peppers, stone fruits: peaches, nectarines, apricots, strawberries, raspberries and cherries. Coffee, celery. (if you must consume at all)

S4C doesn’t want your money, we want your body. The best way you can help S4C is by helping yourself to reduce your risk. And go ahead and run around and wave your hands and tell everyone about it. And if anyone calls you a nut, tell them, actually, today you’re a locally grown organic almond.

 

With help from Angela McNally RHN