I have just been to see “That Sugar Film” by Damon Gameau. It is a must-see for everyone…entertaining but informative, shocking, but still rated PG. Damorange juiceon wants to target all audiences including children.
Ten Reasons to quit sugar

1 – We’re eating unnaturally high amounts
A pint of fizzy drink contains 17 teaspoons of sugar. A glass of orange juice contains 7 ½ teaspoons. Anything more than 25 grams of fructose (equivalent to 2 ripe bananas) a day is considered excessive!

2 – It’s involved in metabolic syndrome & diabetes onset.

3 – It raises testosterone levels in women, the main culprit of excess hair growth, disrupts ovulation and may cause Polycystic Ovary Syndrome.

4 – It raises hormone levels in males.
DHT hormone levels above normal during adulthood can be a contributing factor to erectile dysfunction, male pattern baldness and enlargement of the prostate.

5 – It’s oestrogenic
High insulin in response to a high sugar diet can promote other, more drastic changes in the male physique including enlargement of male breast tissue.

6 – It elevates ‘bad’ LDL cholesterol
We have all grown up with the staunch believe that saturated fat elevates cholesterol and causes heart disease. In more recent times, it has been discovered that it’s not fat but sugar that is the culprit.

7 – It accelerates ageing
Excess glucose literally caramelises proteins in your body, creating free radicals and causing damage to cells and DNA. This means more wrinkles!

8 – It increases inflammation
It exacerbates eczema and arthritis. Elevated levels of insulin converts anti-inflammatory compounds such as fish oil into pro-inflammatory chemicals.

9 – It’s addictive
Sugar is an addictive substance just like alcohol, nicotine, cocaine or some prescription medication.

10 – It comes in many disguises!
Sugar ‘alternatives’ such as processed honey and syrups will have a similar negative effect on your insulin response. You need to retrain your taste buds to crave less sweet foods. Do not replace table sugar with ‘healthy’ alternatives such as date syrups or processed honey. Don’t be fooled into believing that ‘natural’ sugars like fructose in fruit are harmless.

For full article see:
http://igennus.com/nutrition-blog/10-reasons-to-quit-sugar/

Tips on surviving a sugar withdrawal
1. Make sure you have plenty of minerals. Adequate minerals will reduce cravings. A colloidal mineral supplement is excellent. You could also try Percy’s Powder, chromium and Himalayan salt.

2. When you have cravings, eat some healthy fat, such as avocado or coconut oil. The reward centres in the brain for fat and sugar are similar.

Nutrition education for children
As well as creating “That Sugar Film” Damon has also created a nutrition education program for school children ages 10 to 16.

I would also recommend the nutrition education program for children on this website: NEW START for ages 5 to 12.

That Sugar Film

THAT SUGAR FILM is one man’s journey to discover the bitter truth about sugar. Damon Gameau embarks on a unique experiment to document the effects of a high sugar diet on a healthy body, consuming only foods that are commonly perceived as ‘healthy’. Through this entertaining and informative journey, Damon highlights some of the issues that plague the sugar industry, and where sugar lurks on supermarket shelves often hidden in perceived ‘healthy’ food.

As an experiment, Damon decided to eat only the perceived ‘healthy’ foods that are in fact laden with hidden sugars, like low fat flavoured yoghurt, muesli bars, juices and cereals. Very quickly he developed fatty liver disease and risk of heart disease risk, gained 10 cm of extra weight around the waist, doubled his insulin output and found that his mood and concentration were affected.

But really surprising thing was how quickly he returned to good health once he reverted to his healthy diet. In just eight weeks he was back to good health.

So what did he eat to regain health?

He ate no processed foods, no pasta, no bread or refined flour products.
He began the day with warm lemon in water. This kick starts the cleansing of the liver.
He consumed eggs, vegetables (but no white potato), almonds, chia seeds, quinoa, berries, good fats (like coconut oil, butter and avocado), meat, and chicken and feta cheese.

Damon created the film to provide a place of learning, inspiration and action. In the months ahead, he will provide opportunities to screen the film at schools, make available a study guide we have developed that incorporates interactive activities using the film and soon to be released ‘That Sugar Book’ as tools, as well as Damon’s tips and methods to explain how he got healthy again after the sugar eating experiment. He will also be providing the opportunity to help take action in reducing the sugar content in our school’s canteens and in a very special Aboriginal community that we visit in the film.

“Sugar isn’t evil, but life is so much better when you get rid of it.”
Kathleen DesMaisons

http://www.thatsugarfilm.com

 

What’s right and wrong with the Paleo diet?

What’s right and wrong with the Paleo diet?

The Paleo Diet is popular and trendy. But what are the benefits and why?
Paleo is meant to be getting back to the diet of “Mother Nature”…whatever that may be.

Ancestral diets were typically healthier than modern diet, due to the absence of processed foods. Soils back then had more nutrients. The environment was less toxic.

But really, the hunter-gatherer diet of earlier times is not possible today. Our meat is not wild game, and our fruits and vegetables are not “gathered”, but rather “farmed”.

With that being said, Paleo does endorse foods that are close to nature. A typical Paleo meal plan might include eggs and steak for breakfast, soup or salad (preferably including meat or fish) for lunch and roast meat and vegetables for dinner. Paleo recipes include stews, stir-fried vegetables and egg dishes such as frittatas and omelettes.

Here is a general list of Paleo foods:
Lean meat, game and organs such as liver and tongue are encouraged
Eggs (some diets recommend at least six a week)
Fruit (but not in vast quantities)
Vegetables (although some don’t encourage potatoes)
Nuts and seeds (in moderation)
Seafood and shellfish (all types)
Olive, coconut, avocado, walnut, flaxseed and canola oil in moderation
www.bodyandsoul.com.au

This all sounds healthy, except I would not be eating organ meats these days, since the organs are the storage sites for toxins. I would also avoid shell fish for the same reasons, and would be very careful about fish, most of which contains mercury.

Canola oil? Not good at all. I would replace it with olive oil.

This type of diet makes an ideal weight loss diet, with high protein and low carbs. The absence of processed food and sugar is excellent.

But does the Paleo diet suit all?

I recently met someone who had tried Paleo as part of a natural cancer therapy. He had previously been following a mostly vegetarian diet, majoring on raw salads, and legumes, nuts and seeds for protein. When he changed to Paleo and introduced the red meat, his health took a serious plummet. Blood test results were catastrophic.
Now back on the raw vegetable and plant protein diet his health and energy levels are improving.

Before embarking on any diet, think about whether this is the right diet for you. Remember the healing properties of plant foods, especially raw, and take into account that high proportions of red meat in the diet may throw us into an acidic state. To avoid cancer we need to be in an alkaline state. Cancer cannot thrive in an alkaline body system. Raw vegetables, especially greens are nutritious and alkalizing. But getting enough protein is important too. So if you don’t have cancer, some red meat in the diet is OK. Organic chicken is a good choice. Other protein sources are eggs, dairy products (should be organic), nuts, seeds and legumes. Remember the good fats. Butter and coconut oil are excellent.

 

Do germs really cause disease?

Do germs really cause disease?

Louis Pasteur (1822 – 1895), was made famous for his germ theory. But why was the research of Antoine Bechamp (1816 – 1908), shoved under the carpet? Bechamp discovered that germs are not the primary cause of disease, but in fact, a secondary cause. The primary cause of most illness is the diseased, acidic, low-oxygen cellular environment, created by a toxic/nutrient deficient diet, toxic emotions, and a toxic lifestyle. His findings demonstrate how cancer develops through the morbid changes of germs to bacteria, bacteria to viruses, viruses to fungal forms and fungal forms to cancer cells.

How does our cellular environment become acidic and oxygen deprived? Refined carbohydrates like sugar and wheat are two major causes. Pharmaceutical drugs are another major cause. How do cells become nutrient deficient? Once again, refined carbohydrates such as sugar and wheat are a culprit. They create a nutrient deficit. Modern farming methods are also to blame, with artificial fertilizers only providing a few of the nutrients that were once available to plants through compost, manure and crop rotation. The dollar is now the prime motivating factor in food production, not nutrient value.

This article by Tony Isaacs is very enlightening!

 

germ

Potatoes: good, bad or fattening?

Potatoes:good, bad or fattening?

Potatoes are high in carbohydrate. Are all carbohydrates bad for us? Definitely not! Vegetables such as carrots, pumpkin, beans are all high in carbohydrates and are good for us. But starchy carbohydrate, such as the type of carbohydrate in the white potato, digests rapidly, causing blood sugar and insulin to surge and then dip (in scientific terms, they have a high glycemic load). (1)

For example, a cup of potatoes has a similar effect on blood sugar as a can of Coca Cola or a handful of jelly beans.(2, 3) This roller-coaster-like effect on blood sugar and insulin can result in people feeling hungry again soon after eating, which may then lead to overeating. (4)

Over the long term, diets high in potatoes and similarly rapidly-digested, high carbohydrate foods can contribute to obesity, diabetes, and heart disease. (5-10)

Potatoes seem to be a particular culprit for weight gain and diabetes:

A study from Harvard School of Public Health that tracked the diet and lifestyle habits of 120,000 men and women for up to 20 years looked at how small food-choice changes contributed to weight gain over time.

People who increased their consumption of French fries and baked or mashed potatoes gained more weight over time. People who decreased their intake of these foods gained less weight, as did people who increased their intake of other vegetables. (8)

A similar long-term study found that high potato and French fry intakes were linked to a greater risk of diabetes in women. (10)

Potatoes do contain important nutrients—vitamin C, potassium, and vitamin B6, to name a few. But the potato is not the only source of these nutrients, nor is it the best:

• Broccoli, for example, has nearly nine times as much vitamin C as a potato.

• White beans have about double the potassium.

What to eat instead of potatoes?

• Quinoa: a grain containing more protein and less carbohydrate than other grains
• Rice: Basmati rice has a lower glycemic load than Jasmine or brown rice. Keep servings small to avoid carbohydtrate overload.
• Legumes: these combine protein and carbohydrate. They are also high in fiber and cause less of a spike in blood sugar than processed whole grains. Examples: lentils, chick peas, split peas, red kidney beans, Dahl

If you want to swap sweet potatoes for white potatoes, you’ll still need to eat moderate servings. Though sweet potatoes are a rich source of beta carotene, they have a high glycemic index and glycemic load—almost as high as that of a white potato. Most people don’t eat sweet potatoes in the same oversized quantities as they do white potatoes, which is perhaps why research studies haven’t found sweet potatoes to be a major culprit for obesity and diabetes.

In the Pacific Islands taro and cassava have the same high glycemic load as white potatoes and contribute to obesity in these nations.

References
http://www.hsph.harvard.edu/nutritionsource/2014/01/24/the-problem-with-potatoes/
Jan 24 2014

1. Service, U.E.R., U.S. Potato Statistics.Table 53: U.S. per capita utilization of potatoes. 2007.

2. Halton, T.L., et al., Potato and french fry consumption and risk of type 2 diabetes in women. Am J Clin Nutr, 2006. 83(2): p. 284-90.

3. The University of Sydney. The Glycemic Index Database. Accessed August 29, 2012.

4. Halton, T.L., et al., Low-carbohydrate-diet score and the risk of coronary heart disease in women. N Engl J Med, 2006. 355(19): p. 1991-2002.

5. Chiu, C.J., et al., Informing food choices and health outcomes by use of the dietary glycemic index. Nutr Rev, 2011. 69(4): p. 231-42.

6. Beulens, J.W., et al., High dietary glycemic load and glycemic index increase risk of cardiovascular disease among middle-aged women: a population-based follow-up study. J Am Coll Cardiol, 2007. 50(1): p. 14-21.

7. Abete, I., et al., Obesity and the metabolic syndrome: role of different dietary macronutrient distribution patterns and specific nutritional components on weight loss and maintenance. Nutr Rev, 2010. 68(4): p. 214-31.

8. Mozaffarian, D., et al., Changes in diet and lifestyle and long-term weight gain in women and men. N Engl J Med, 2011. 364(25): p. 2392-404.

9. Barclay, A.W., et al., Glycemic index, glycemic load, and chronic disease risk–a meta-analysis of observational studies. Am J Clin Nutr, 2008. 87(3): p. 627-37.

10. Halton, T.L., et al., Low-carbohydrate-diet score and risk of type 2 diabetes in women. Am J Clin Nutr, 2008. 87(2): p. 339-46.

 

Is eating meat healthier than being vegetarian?

Should we eat meat?

For those of you who watched the SBS documentary on the safety of eating meat, by Michael Mosely, you still might be wondering what the conclusion is.

Here’s a summary of the BBC report:
http://www.bbc.com/news/health-28797106

How safe is eating meat?
Michael Mosley embarked on a four week trial, eating 130g of meat a day to research the effects on his body.

Statistics have previously supported the idea that the threat to health comes not from eating white meat, like chicken, but from red and processed meat…so only red meat and processed meats were researched in this study.

Despite the negative headlines, on average Brits still eat about 70g of red and processed meat a day, with a quarter of men eating almost twice as much.

Moseley visited numerous experts, finding out what they themselves eat and presenting their views.

Most agreed that there are lots of good things in red meat. Beef, whole or minced, is a great source of protein and essential nutrients, like iron and vitamin B12, which are vital for health. Other sources of red meat are lamb and pork.

Red and processed meats tend to be high in saturated fat. Red meat looks darker than white meat like poultry because of higher levels of haemoglobin and myoglobin, the iron and oxygen-binding proteins you find in blood and muscle.

Saturated fat

The saturated fat content of red meat has now shown not to be the villain. Contrary to previous belief, it is not showing up as a contributing factor to heart disease and cancer. We need saturated fat in our diet as protection for the cells. Butter is an example of an excellent saturated fat. It not only protects the cells but also provides the fat saturated vitamins A,D, E and K.

If fat is not the problem, are there any other problems with eating red meat?
A study on the L-carnitine in red meat showed that too much of this amino acid could be a problem.
“There’s long been a perception—not necessarily backed by strong evidence—that eating steak, hamburger, lamb, and other red meat ups the risk of heart disease. The saturated fat and cholesterol they deliver have been cited as key culprits. A team from a half dozen U.S. medical centers says the offending ingredient is L-carnitine, a compound that is abundant in red meat.

According to this work, published online in the journal Nature Medicine, eating red meat delivers L-carnitine to bacteria that live in the human gut. These bacteria digest L-carnitine and turn it into a compound called trimethylamine-N-oxide (TMAO). In studies in mice, TMAO has been shown to cause atherosclerosis, the disease process that leads to cholesterol-clogged arteries. We know that clogged coronary arteries can lead to heart attacks.” http://www.health.harvard.edu/blog/new-study-links-l-carnitine-in-red-meat-to-heart-disease-201304176083

So this could be a reason to limit red meat intake, to a suggested twice a week.

Processed meat

Processed meat on the other hand is a different proposition to unprocessed red meat. Processed meat includes bacon, sausages, hot dogs, salami and ham.

Mosely reports, “Eating lots more processed meat certainly had a bad effect on my body. After a month of bacon sandwiches and burgers I had piled on the weight…”

But even worse, studies show that the nitrites used in the manufacturing of processed meats may be a contributor to cancer.

“Higher consumption of processed meats like hot dogs, pepperoni, and bacon is associated with increased risk of colon cancer. The thing is, HCAs aren’t the only compound in these types of processed meats potentially linked to cancer; the preservatives are as well.

Nitrites and nitrates are added to meats to preserve color and prevent spoilage. Unfortunately, these compounds can be converted to nitrosamines, which are also known causes of cancer in animals (though again, the link in people is unclear). Hot dogs, bacon and the like may also be preserved by methods involving smoke or salt, which also increases the exposure to potentially carcinogenic chemicals.”
http://www.cancer.org/cancer/news/expertvoices/post/2011/03/31/hot-dog!-headlines-can-be-deceiving.aspx

Conclusions
The researchers found that eating moderate amounts of red meat had no effect on mortality. The lowest overall mortality rates were in those eating up to 80g a day. Scientists agree that too much processed meat, such as bacon, ham and salami, is not good for health

The researchers concluded that “a low – but not a zero – consumption of unprocessed red meat might be beneficial for health. This is understandable as meat is an important source of nutrients, such as protein, iron, zinc, several B-vitamins as well as vitamin A and essential fatty acids.”

The Epic study, like almost every other study that has been done, found that eating processed meat, such as bacon, ham or salami, had a negative effect on health. Anything over 40g a day and deaths from heart disease and cancer began to climb.

Professor Sir David Speigelhalter of Cambridge University says another way of looking at this is, if the studies are right, that you would expect someone who eats a bacon sandwich every day to live, on average, two years less than someone who does not.

 

How wheat wrecks your health

How wheat wrecks your health
This includes whole grain and wholemeal wheat.

Wheat accounts for 20% of calories in the Western diet. It dominates meals and snacks: e.g. bread, pasta, cous cous, pizza, cakes, breakfast cereals.

The earliest record of wheat consumption dates back to Mesopotamia, and later, ancient Egypt, when people discovered that they could eat the seed heads of wild grasses.

Among the early grasses that produced nourishing food for people is the species called Einkorn, an ancestor of Spelt. Einkorn was widely distributed throughout the Mediterranean region, southwestern Europe and the Balkans. It was a nutritious grain with high levels of protein, fat, vitamins and minerals. Einkorn excelled at growing in cool environments and in thin soils of mountainsides.

As we move forward in history, Spelt was developed from Elkorn. Spelt has a different number of chromosomes to Einkorn. It exhibited more adaptability than the traditional grasses and could be grown in warmer regions. The high gluten content of Spelt made it an excellent candidate for the development of leavened bread.

Cultivated Einkorn wheat, along with some of the durum pasta wheats and durum variants such as Kamut® have the same number of chromosomes as the original Einkorn and are therefore low in gluten.

In the 1960s the fear of world-wide population explosion led to the development of a high-yielding wheat crop. Until this time, wheat grew to a height of approximately 150 cm high. In the 1970s a high-yielding semi-dwarf variety was developed, growing to only 60 cm high. This shorter plant grew faster, there was less waste, and the yield was ten times higher than the previous variety. In China, this semi-dwarf variety turned their wheat shortage into a surplus.

The new strain of wheat was not developed through traditional plant-breeding techniques. The methods used pre-date GMO technology, but in fact, a type of GMO technology was used. The new variety was herbicide resistant, meaning that you could spray the wheat crop with herbicide, killing all weeds, but the wheat would survive. How was this done? Through a change in the genetic code. The genome was genetically altered through exposure to the toxic chemical Sodium azide. There was also gamma radiation and mutations introduced.

Today, 99% of the world’s wheat comes from this strain.

This change in the genetic code is responsible for the rise in gluten intolerance and celiac disease. Pre-1970s, gluten intolerance and coeliac disease were virtually unknown. Today the statistics for the USA are 1 case in 130 people.

In addition,
Most flour mills bleach their products with either benzoyl peroxide (the active ingredient in acne cremes and hair dyes) or chlorine dioxide, a potent poison also used to bleach paper products and textiles. Some add potassium bromate to artificially strengthen the flour, and in fact commercial bakeries have relied on this “improver” to permit flour to survive the violent and/or brief mixing times used and still create dough structure. Potassium bromate is a recognized carcinogen banned since 1990 in the EU, Japan, Australia, New Zealand and Canada, but in the US the FDA has suggested only a voluntary curb.

And in addition,

In the factory bakery, the mixing of flour with municipal water and other “functional ingredients” can include, but is not restricted to, any of the following:

• Soy or canola oil and shortening (GMO), which gives products larger volume, finer cell structure, tender crust and soft texture;
• Esters of mono and diglycerides, which act as emulsifiers and anti-staling agents;
• Calcium propionate, a mold-inhibitor shown in studies to cause irritability, sleep disturbances and inattention in children, even at very modest intakes;
• Sodium stearoyl 2 lactylate, which increases dough absorption, improves mixing tolerance and machinability of dough, accelerates proof time, improves grain and texture, creates crust tenderness and extends shelf life;
• GM soy flour, goitrogenic and loaded with inhibitors, which creates whiter crumb;
• Dextrose, an easily fermentable sugar to feed yeast;
• Diacetyl tartaric acid, a chemical leavener;
• Azodicarbonamide, a flour oxidizer banned in EU, Canada, Japan, Australia and New Zealand, but permitted in US;
• Ammonium chloride, a form of nitrogen used by yeast to build protein;
• Gluten–yes more gluten–added for better texture and doughiness;
• Starch enzymes and several protein enzymes derived from GM technology to rapidly break down starches to sugars to feed the yeast and to “mellow” the gluten to allow for reduced mechanical mixing times. These enzymes are also engineered to survive baking temperatures and great variations in pH in order to impart anti-staling and softening qualities to the finished products. Enzymes and several of the other “improvers” are not required by law to be listed on ingredient labels, as they are considered to be “consumed” in the baking process, even though residues have been detected and the express purpose of several is to carry their functions through to the baked product and affect its life on the shelf.

Wheat is in most commercially processed foods, including soup and sweets.
Why? Modern wheat is an opiate and therefore stimulates the appetite and makes you want to eat more.

Wheat causes a rapid rise in blood sugar followed by a ‘low’. It therefore is a huge contributor to diabetes.

To avoid wheat, you need to avoid processed food. Gluten-free ‘junk food’ is not a good alternative due to high starch content of corn or potato flours, which cause the same highs and lows in blood sugar.

What to eat instead: normal food such as meat, eggs, vegetables, legumes, nuts and seeds. (Rice in moderation, basmati having a lower Glycemic load to other rice).

In taking wheat out of the diet you may go through an opiate withdrawal which may last for 3 – 5 days. You may experience headache, nausea and fatigue, but this will pass.

Wheat messes up the bowel flora, so if going off wheat you can restore your bowel flora by taking a probiotic for a period of time. You will recover but it may take a few months of healthy eating.

References:
William Davis, Wheat, the unhealthy wholegrain
William Davis, Wheatlessness, a 21st century strategy
http://maninisglutenfreeblog.com/2011/07/05/the-history-of-how-wheat-became-toxic/

 

 

 

Effects of sugar on health

Effects of sugar on health

You may understand that white cane sugar is bad for you in many ways, yet still not totally understand why. For a start, it’s just “empty calories” – no nutrients – and its consumption creates a mineral deficit, i.e. it depletes mineral levels in your body.

Ingesting sugar, (white, brown or raw) can cause a too-rapid rise in blood sugar. Unless you happen to be exercising furiously while you’re eating, your body can’t possibly use this energy all at once.

In an effort to rid the bloodstream of excess sugar, your pancreas releases a big supply of insulin, forcing the cells to accept the excess sugar, not for immediate energy, but for immediate storage as fat. In some people, this insulin surge is also followed by a precipitous drop in energy and strong cravings for still more sugar. (Yes sugar is addictive!)

When this happens too regularly the pancreas cells become less effective in releasing insulin, creating insulin resistance.

Another type of sugar which is particularly nasty is high-fructose corn syrup (HFCS). It sounds natural, (after all corn is a vegetable). But it works in the same way as can sugar.

Good alternatives: Pure honey in moderation provides us with vitamins, minerals and antioxidants. But remember that it is still a sugar, so don’t consume too much. Stevia, (a herb), in its natural form provides concentrated sweetness without raising blood sugar levels. Stevia extract is available from health shops, but some commercial stevia contains other ingredients such as high fructose corn syrup and is not much better than artificial sweeteners, so be careful about the brand you choose, e.g. Nirvana is a pure extract. Coconut sugar is expensive, but contains minerals so is a healthier choice than cane sugar. Fresh fruit provides a sweet treat, but even fruit too should be eaten in moderation, because an overload of fructose will cause a rapid rise in blood sugar. One or two pieces of fruit a day is a healthy choice.

 

Definition of Good Health

Good health is not an abstinence of sickness or disease, but a resistance to sickness and disease.

A person may feel healthy, but may have plaque building up silently in their arteries, or sugar being stored in fat cells, a pre-curser to diabetes.

Many people are unaware of their potential health risk until they are suddenly struck down with a lifestyle disease. In such an emergency they rush to the doctor, or even hospital.

At that point the patient is prescribed pharmaceutical drugs, and told that they must take for the rest of their lives. Unfortunately pharmaceutical drugs always have side-effects, despite the guarantee of safety from the manufacturers. Pharmaceutical drugs push the body further into the acidic category, and soon disaster strikes again in the form of another type of illness.

Sadly, all this could have been avoided. Having a commitment to maintaining good health, by developing and maintaining both an alkaline system and a strong immune system may have been a path to avoid such a disaster.

Food is important…

  1. major on coloured vegetables, (both raw and cooked)
  2. eat enough good protein
  3. eat plenty of good fats
  4. keep starchy carbohydrates and sugar to a minimum. (Better if you don’t wheat and sugar at all)

But there are other factors too. In fact there are at least eight principles to consider for total health.

Find out what these are by rating your own health with this questionnaire

Don’t be discouraged of you get a low score. It’s exciting to think that you are on the beginning of a journey to good health where you will feel more energetic and actually develop a taste for healthy food.

Living a healthy lifestyle builds up a credit, so if disease does knock on our door it will be sent away quickly, or have a minimal impact, because we have built up a resistance.