Oathealth Podcast Episode 4
Wednesday, 02. 11. 1931
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Episode #4, May 28, 2009
Show Notes
News:
- “News Coverage Temporarily Reduces Trans-fat Buying”
- Source:
- Reuters News Service; Health News
- Link:
- Source:
Research
- “Number of Fast Food Restaurants in Neighborhood Associated with Stroke Risk”
- Source:
- American Heart Association Media Room
- Source:
Main Topic:
Pros and Cons of Producing Food in the Most Convenient Form
- Pros
- Food year round
- Contributes to lower prices
- Not as subject to droughts and pestilence
- Get food faster
- More time for other things instead of preparing food
- Available anytime you want to eat
- Cons
- Destroys some of the nutrients
- Removes some of the nutrients
- Creates toxicity
- Increased salt and artificial preservatives
- Food designed around profitability not health
- Food waste
- Available anytime you want to eat
- We are not considering good bacteria in this process of destroying bad bacteria
2 Responses to “Oathealth Podcast Episode 4”
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June 5th, 2009 at 4:10 pm
How does nutrim impact on the pH levels of Acidity/Alakaline?
June 8th, 2009 at 12:30 pm
Hello Vic,
Grains are typically believed to be acidifying, but the net effect of a food on body pH is very complicated. For example, since Nutrim can benefit blood sugar levels and aide in detoxification it may actually assist the body in achieving and maintaining proper pH. The unique properties of Nutrim as a viscous fiber give it the ability to have many beneficial properties in the body. Although some sources may say that oat bran is an acidifying food, I do not believe the net effect on pH can be so easily simplified.