Nutrition is an integral part of our health and well being. It has become complex because our food supply has changed, how much we eat, additives, preservatives, processing and genetic modification make food ingestion a chemical science with our bodies being the laboratory.
Many conditions such as arthritis, irritable bowel, chronic fatigue, back pain, headache, fibromyalgia, cancer, cardiovascular disease and diabetic neuropathy can be made worse by poor nutrition or eating foods that contribute to inflammation. These foods also cause weight gain. Weight loss is made more difficult as a result of eating these foods that don’t contribute much to our overall nutrition. Nutrition affects every body process and what we eat can hurt or heal.
Artificial ingredients such as aspartame, sucralose, margarine and hydrogenated oil do not provide adequate fuel or nutrients that the body can utilize.
-Aspartame convers to methanol, which can be toxic to your nerve cells. It may lower your seizure threshold and causes pain in many people by binding to NMDA receptor.
-Sucralose alters the good bacteria in your gut that make essential vitamins and serotonin a neurotransmitter that alleviates depression.
-Margarine won’t even grow mold and if it won’t grow or repair your body parts.
-Hydrogenated oils change the balance of hormones called prostaglandins, which have an effect on inflammation that causes pain. They make “plastic” cell membranes that don’t absorb nutrients or eliminate waste. Cells lose their flexibility and nerve transmission is not normal. It takes 4 months to eliminate these.
White foods such as sugar, wheat flour, and potato cause inflammation, weight gain and pain.
-Sugar causes inflammation; pain and weight gain and can disrupt sleep from the swings in the hormone cortisol.
-Wheat has changed due to genetic engineering and has more gluten than it did 10 years ago. It increases fat around your internal organ and makes you gain weight. It sends signals to increase inflammation. Inflammation causes pain.
-Potato starch in potato is made up of long strings of glucose or sugar and is very rapidly digested. The glycemic index (ability to raise blood sugar) of potato is higher than sugar.
Juice that has sugar added or is made with fruit that has a high glycemic index such as tropical fruits has more sugar that is absorbed more quickly than eating the fruit itself. Equate sugar with pain, inflammation, weight gain, diabetes, cardiovascular disease and other ailments.
Lorraine Maita, MD is a recognized and award winning physician and author-transforming people’s lives through preventive and anti aging medicine. She is a Diplomate of the American Academy of Anti Aging and Regenerative Medicine and Board Certified in Internal Medicine and has over 20 years experience in Preventive Health and Wellness, Internal, Occupational and Travel Medicine and Executive Health.
Dr. Maita served as Vice President and Chief Medical Officer at Prudential Financial, Medical Director on The Pfizer Health Leadership Team and Medical Director of North America for Johnson & Johnson Global Health Service and was an attending physician at St.Luke’s/Roosevelt Hospital, Emergency Department and Executive Health Examiners in New York City. She is a consultant for companies wanting to develop or enhance their employee and occupational health and wellness programs and has a private practice in Short Hills, NJ. She is author of “Vibrance for Life: How to Live Younger and Healthier.”
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