Forbidden Foods: Are You Eating Them?

By Jacquelin F. Grant

All nutrients play their part in the growth, development, repairs and functions of the body. These functions include that of the immune system – how the body responds to foreign substances or particles. Habitually eating the wrong foods will cause the immune system not to work properly. Also with the inability to produce co-enzymes, enzymes and healthy systems chronic diseases set in, hence the need to know how to figure out what is best to eat, or if there are any foods we should not eat.
People are now becoming more health-conscious than ever before and have recognized the need to eliminate certain foods from the diet for better health. However, because of the diversity of opinions in the public domain, amid this health-conscious trend exist the confusion of what is good to eat and that to avoid, or if there are any foods to be avoided. Based on promoted popular publications, many have turned to some manufactured foods fairing that some natural foods are harmful and will initiate the onset of chronic or fatal diseases. Others avoid manufactured foods. There are still others that avoid certain food groups – natural or manufactured. With this diversity how do you make informed decisions of what to avoid, minimize consumption of or eat? This book covers the most effective method as it discusses some foods and their promoted manufactured counterpart.

• Language: English
• Publisher: Jacquelin F. Grant
• Release date: Jun 15, 2022
• ISBN: 9798201586065

Book preview

RESTRICTED FOODS PROPERTIES

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As we mingle among people and professionals, we hear of dietary foods to avoid or minimize. Advice to eat just sections of certain foods claiming the rest is unhealthy for consumption is common. There are certain food restrictions for segments of the populous. The restricted foods, mainly natural farm products or their derivatives, are blamed for disorders ranging from cholesterol deposits in the circulatory system, hypertension, gout, diabetes, cancer, and others. These edibles include eggs, table salt, fats (mainly saturated), meats, some vegetables, black pepper, sugar, white flour, white rice, cow's milk and other dairy products. How much do you know about these foods? Are they the cause of acute or chronic illnesses?

BEETROOT

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While there is no universal prohibition against the consumption of beetroots, many believe that the ingestion of beetroots is harmful to hypertensive health. The cited reason for abstinence is that beet is too rich and is responsible for the stimulation of blood production, and thus bad for people with hypertension. Is this a good reason for abstaining from beetroots? Are beets dangerous for people with high blood pressure?

Although commonly known for its beautiful red-purple colour, Beetroots are available in varieties that feature white, golden-yellow or rainbow coloured roots. Beets are members of the chenopod food family, showing unique health benefits not readily available from other food groups. The red and yellow betalain pigments found in the chenopod food family, the epoxyxanthophyll carotenoids, and how the overall phytonutrients benefit our eyes and nervous system's health point to this family of food as being unique in health value.

Betalains are water-soluble pigments that give beets their rich colours. All betalains come from the same betalamic acid. The addition of amino acids is what determines the specific type of pigment produced. Betacyanins that are red-violet and betaxanthins that are yellowish are two basic types of betalains. In crimson, dark red or purple coloured beets, betacyanins are the dominant pigments. Betaxanthins, mainly the pigment called vulgaxanthin, are the predominant pigments in yellow beets.

Betacyanin is the pigment better known for its cancer-fighting properties. Several mechanisms, including inhibition of pro-inflammatory enzymes, cyclooxygenase, laboratory studies show that betanin pigments from beetroots lessen the growth of human tumour cells. The tumour cell types tested in these studies include those from colon, stomach, nerve, lung, breast, prostate and testicular tissue. Ever since the nineteen fifties Dr Ferenczi in Cooma hospital in Hungary uses raw red beets and nothing else to cure cancer. With beetroot therapy, if one has a large tumour and uses vast quantities of beetroots to treat such cancer, the beetroots may destroy the cancer cells faster than the kidney can process the toxins. Thus, if one embarks on a high beet dosage treatment for cancer, one should start with low quantity, in-crease gradually and reduce again to low amounts if one starts feeling unwell.

In addition to their anti-cancer properties, betalains, which are richer in beetroots than any other foods, function as anti-inflammatory, antioxidants and detoxifying agents. Observation highlights betalains are providing more varied and higher antioxidant value than most other vegetables containing beta-carotene. Also, beetroot, which is also rich in vitamin C, folate, manganese, magnesium and potassium, seems to have a wider variety of antioxidants than any other vegetables. Beetroot is also an unusual source of betaine, an essential nutrient made from the B-complex vitamin, choline, and is very important for regulating the body's inflammatory status. Additionally to beets, rhubarb, chard, amaranth, prickly pear cactus and Nopal cactus are examples of foods that contain betalains.

Functions of beet include the cleansing of the blood and colon and strengthening the gall bladder and liver. Additionally, beetroots are used to treat constipation, leukaemia, boils, abscesses and acne. Its detoxifying action involves the stimulation of glutathione production by certain enzymes in beet betalains. These enzymes connect toxins to the glutathione molecules, which in turn causes their (the toxins) neutralization and harmless excretion.

Beetroots are more beneficial when eaten raw. However, they may be cooked but not exceeding fifteen minutes (15 min.). The health benefits such as that responsible for treating cancer reduces significantly by cooking. If you must cook beet, do it in the skin, and one to two inches of the stem should be left attached, and dangling roots left intact. Beeturia – a reddening of the urine observed with the consumption of average amounts of beetroot. This phenomenon may be an indication of iron-related issues - including deficiency or not absorbing iron.

Beetroots are excellent sources of folate. Folate (folic acid) is a nutrient considered to be brain food. It is vital for energy production, the heart's health, the formation of body protein, bones and haemoglobin and the prevention of neural tube defects such as spina bifida and anencephaly. It helps to regulate embryonic and fetal nerve cell formation. Folate also aids in the proper formation and functioning of white blood cells and functions as a coenzyme in DNA and RNA synthesis. Beetroot is also a good potassium source, which is also essential for a healthy heart and nervous system. Potassium also helps to prevent stroke and aid proper muscle contraction. Potassium works with sodium to regulate adequate water balance, and it is vital for the maintenance of stable blood pressure.

Beet’s Nutrient Analysis

Below is the nutrient analysis showing how much and what percentage of the daily value of each nutrient in 136 grams of beet.

Basic Components

Calories amount is 58.48 which accounts for 3.25% DV.

Calories from fats amount is 2.08.

Calories from saturated fats amount is 0.33

Protein amount is 2.19g which accounts for 4.38% DV.

Carbohydrate amount is 13.00g which accounts for 4.33% DV.

Dietary Fibre amount is 3.81g which accounts for 15.24% DV.

Soluble Fibre amount is 1.09g.

Insoluble Fibre amount is 2.72g.

Sugar (Total) amount is 9.19g.

Fats (Total) amount is 0.23g which accounts for 0.35% DV.

Saturated Fatty Acids amount is 0.04g which accounts for 0.20% DV.

Monounsaturated Fatty Acids amount is 0.04g which accounts for 0.17% DV.

Polly unsaturated Fatty Acids amount is 0.08g which accounts for 0.33% DV.

Water amount is 119.11g

Vitamins

Vitamin A IU amount is 44.88IU which accounts for 0.90% DV.

Vitamin A RE amount is 2.24RE.

A – Carotenoid amount is 4.49RE which accounts for 0.06% DV.

A – Beta Carotene amount is 27.20mcg.

Vitamin B1 (Thiamin) amount is 0.04mg which accounts for 2.67% DV.

Vitamin B2 (Riboflavin) amount is 0.05mg which accounts for 2.94% DV.

Vitamin B3 (Niacin) amount is 0.45mg which accounts for 2.25% DV.

Niacin Equiv amount is 0.88mg.

Vitamin B6 amount is 0.09mg which accounts for 4.50% DV.

Vitamin C amount is 6.66mg which accounts for 11.1% DV.

Vitamin E Alpha Equiv amount is 0.05mg which accounts for 0.25% DV.

Folate amount is 148.24mcg which accounts for 37.06% DV.

Vitamin K amount is 0.27mg which accounts for 0.34% DV.

Pantothenic Acid amount is 0.21mg which accounts for 2.10% DV.

Minerals

Calcium amount is 21.76mg which accounts for 2.18% DV.

Copper amount is 0.10mg which accounts for 5% DV.

Iron amount is 1.09mg which accounts for 6.06% DV.

Magnesium amount is 31.28mg which accounts for 7.82% DV.

Manganese amount is 0.45mg which accounts for 22.50% DV.

Phosphorous amount is 54.40mg which accounts for 5.44% DV.

Potassium amount is 442.00mg which accounts for 12.63% DV.

Selenium amount is 0.95mcg which accounts for 1.36% DV.

Sodium amount is 106.08mg which accounts for 4.42% DV.

Zinc amount is 0.48mg which accounts for 3.2% DV.

Saturated Fats

Palmitic amount is 0.04g.

Mono Fat

Oleic amount is 0.04g.

Poly Fats

Linoleic amount is 0.07g.

Linolenic amount is 0.01g.

Other Fats

Omega 3 fatty acids amount is 0.01g which accounts for 0.42% DV.

Omega 6 fatty acids amount is 0.07g.

Amino Acids

Alanine amount is 0.08g.

Arginine amount is 0.06g.

Aspartate amount is 0.16g.

Systine amount is 0.03g.

Glutamate amount is 0.58g.

Glycine amount is 0.04g.

Histidine amount is 0.03g which accounts for 2.33% DV.

Isoleucine amount is 0.07g which accounts for 6.09% DV.

Leucine amount is 0.09g which accounts for 3.96% DV.

Lysine amount is 0.08g which accounts for 3.40% DV.

Methionine amount is 0.02g which accounts for 2.70% DV.

Phenylalanine amount is 0.06g which accounts for 5.04% DV.

Proline amount is 0.06g.

Serine amount is 0.08g.

Theonine amount is 0.06g which accounts for 4.84% DV.

Tryptophan amount is 0.03g which accounts for 9.08% DV,

Tyrosine amount is 0.05g which accounts for 5.15% DV,

Valine amount is 0.08g which accounts for 5.44% DV,

Other

Choline amount is 8.16g which accounts for 1.92% DV,

Note: The nutrient profile provided for beet is derived from Worlds Healthiest Foods, who in turn derived their data from Food Processor for Windows, Version 7.60, by ESHA Research in Salem, Oregon USA.

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BLACK PEPPER

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Most men are extremely concerned about their sexual function and prostate health, thus the gravitation to the myth that grainy or gritty foods, as in the case of ground black pepper, are likely to block their tube and cause stoppage of water. Dispelling this notion is not easy; fairing that it