Water – Nutrition Fact (What Not To Eat)

Water is not food, but a nutrition fact that challenges old diet patterns.

As shown in the Benefit of Drinking Water page, water acts as a solvent, transporting, combining,  and chemically breaking down the fats, carbohydrates, proteins and minerals and other water-soluble components in order to produce our own vital elements and energy.

When we fool the body with artificial food, the natural metabolic process cannot happen properly and water cannot do its role.

Artificial foods are almost completely deficient of any nutrients and full of harmful ingredients. They don’t nourish the body in any way – as food should – they just barely keep the person from starving – Please read Dr. Lynn Hardy’s article!

Body PH Balance

A major nutrition fact is the Body pH Balance

Our health is closely related to our body’s acid/alkaline balance. Toxicity of any kind translates into acidity, and it is measured by the pH level. The pH level of our body has to be slightly alkaline (about 7.4).

Metabolic acidosis is closely related to our poor dietary habits … which simply means eating food that is not natural, therefore not compatible with our natural organism.

On the other hand, as a nutrition fact – when our body is acidic, it cannot assimilate nutrients and it’s susceptible to sickness. Maintaining proper body alkalinity is essential not only for health, and vitality but also for losing weight!

What are acid producing foods and,What Not To Eat:

  • Processed foods and fast foods,
  • Chemical ingredients and flavors,
  • Artificial sweeteners – read the labels on “Diet Products”
  • Margarine and so called “Low Fat” products
  • Processed Soy products
  • Chemically treated plants, or genetically modified vegetables,
  • Factory farmed animal meat and products,
  • Microwave cooked food
  • Avoid beverages that dehydrate and make your body more toxic.

Let’s see them all:

Fast Food Facts – Danger Of Processed Foods

Convenience and processed foods have all sorts of undesirable components which wreak havoc on the digestive and immune systems of an unsuspecting public

As a nutrition fact, these foods make you ‘full’ and ‘temporarily satisfied’ but they fall well short on providing the fuel to keep your immune system strong. Even worse many of the processed modern foods contain known carcinogens and are no doubt a factor in the escalation of cancer in the last few decades.

Fast foods are not only empty of nutritional elements but in addition they contain a lot of bad fat cholesterol, sugar and artificial flavours, which lead to obesity and acidity related health problems.

Fast Food Nation: The Dark Side of the All-American Meal
“Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled American cultural imperialism abroad…” – text from the back cover of this fascinated book written by Eric Schlosser .

As a Nutrition fact, after Coca-Cola, the Hamburger is the best-known American food invention to spread around the world, both leading to obesity in children and adults.

Here below I’m inserting some very interesting articles I found, and I think that sharing them will awake your awareness in big nutrition fact, which is the Fast Food:


A hamburger is not made of ham but of ground-up beef, shaped into a patty, which is then grilled and placed between the two halves of a bun.

It takes a lot of cows to provide the world’s hamburgers, and turning so many cattle into so much beef meat needs an industrial process. Cattle eat grass at pasture or on the range, but in the USA many are specially fattened up for their last three months before slaughter.

In giant feedlots up to 100,000 cattle eat grain from concrete troughs, along with a cocktail of anabolic steroids and growth hormones. According to a recent study by the US Department of Agriculture, these crowded conditions are a breeding ground for infectious diseases. Published by bbc.co.uk

Nutrition Fact: Artificial Food Coloring Dangers

Artificial food coloring ingredients (food dye) contain plenty of chemicals. Many are derived from highly toxic sources and can cause many different diseases, disorders, and mutations in humans. Although it seems unlikely that a trivial amount of food coloring in a piece of a candy you eat (like liquorice) would have any harmful effect on you, you would be wrong, because it does.

Artificial colors look great. They make food look vibrant and appealing. The majority of food colors are made with petroleum. They are a derivative of Petrochemicals and Coal tar. These chemicals are in no way made to be ingested by humans or any other animal. In fact, food dye is pulled off of the market regularly because of health concerns. Yellow #2 food dye will likely be the next to go. It’s be shown to cause ADHD, multiple types of cancer, male sterility, and many other issues.

Artificial Colors aren’t just in junk food or sodas. Some salmon farms actually add red food dye to their salmon to make them appear more appetizing. It works. When looking for fish a customer always wants the freshest they can buy. A pink/red salmon is much more appealing to eat than one that’s gray or just darker.

There have been petitions to ban these chemicals and dyes, but most of them still remain on the market. It will really take a lot more research and widespread awareness to ban these chemicals from making their way into our food. 

Nutrition Fact: Manufacturing Fast Food Addiction

Flavour is the key to the attractiveness of fast food. It is not just the blend of salt, sugar and fat, but the combination of taste and smell which is now micro-engineered by the big food corporations’ chemists.

Fast food is industrially processed before it is served. It requires color additives to make it look good, and chemical flavour compounds to make it taste right.

In their subtle and sophisticated art required for snacks, drinks, confectionery, medicines, perfumes and cleaning products as well, the scientists have been almost too successful, and their chemistry for some has become addictive.

The result is that:

Nearly two thirds of Americans are now overweight, and the US Surgeon General says 300,000 Americans die each year of obesity.

In 1995, the WHO estimates there were 200 million adults and another 18 million under-five children classified as overweight. By 2000 the number of obese adults had risen to 300 million.

This is not just a problem in industrialized societies. In developing countries, says the WHO, over 115 million people suffer from obesity-related problems. – BBC

Nutrition Fact – Artificial Sweeteners

Artificial sweeteners are more dangerous than sugar.

They are potent chemical agents the fool the brain cells by making as sugar. Sweetness normally translates to entry of energy into the body.

Because of the taste, they program the brain to behave as if ample sugar for its consumption has reached the body and will imminently reach through the circulation.

Since there is strict control on the level of sugar in the blood, the brain calculates the outcome of sweetness as instructs and programs the liver not to manufacture sugar from other raw materials, but to begin storing sugar.

When the sugar that was promise through the taste buds is nowhere to be found, the brain and liver prompt a hunger sensation to find food and make good on the promise of energy. The result is a state of anxiety about food.

As a nutrition fact, it has been shown that people who consume artificial sweeteners seek food, and eat more than normal, up to 90 minutes after the intake of the sweetener. This is part of the reason why more than 37% of the population is obese.

Aspartame has been implicated in the increase incidence of brain tumors and seizures.

Nutrition Fact: Low Fat Diet

We all want to be slender and healthy

Marketing hypes are continuously telling us that for a “healthy diet” we need low-calorie food.
The food industry made this possible, and even though these kind of foods don’t have too much taste, artificial flavoring can correct this.

As a nutrition fact, most low-calorie foods proudly claim that they have no sugar at all. Chemical sweeteners plus synthetic flavors do the job instead.

Old food tastes, as well as new, are satisfied by the flavor makers. There are artificial flavorings that meet diet requirements of Orthodox Jews, so these “kosher” flavoring foods are approved by rabbis.

“Much of the meat taste is lost in the processing,” explains a flavor chemist. “And so we are trying to create an artificial beef or chicken flavor that could be added to the sauce. Some of the workers in the laboratory joke that we are preparing for a world in which beef stew will have no beef, and chicken a la king no chicken. Our aim, however, is to make food more enjoyable for everybody, rich or poor.”

As a nutrition fact, contrary to the popular belief, Fat Is Not Bad for us, but it’s an essential dietary requirement for a healthy diet. Cholesterol for example, is vital to body physiology.

Several nutrition facts were revealed in studies concerning “Low Fat Diet”:

A low-fat diet may be actively harmful.

In the late Eighties, David Jacobs, from the University of Minnesota, did a study in Japan on the effects of cholesterol and, interestingly, found a link between low blood cholesterol levels and an increase in non-heart disease related deaths. He reported to the National Heart, Lung and Blood Institute, which hosted the American Heart Association conference in 1990. At that conference the results of 19 studies from around the world on the links between cholesterol levels and disease were pooled. Taubes writes: “The data were consistent. When investigators tracked all deaths instead of just heart disease, the cholesterol curves were U-shaped for men (both high and low increased the risk) and flat for women.” He adds: “As for women, if anything, the higher their cholesterol the longer they lived.”

Margarine Vs. Butter, As A Nutrition Fact:

Butter is a rich source of fat-soluble vitamins, such as vitamin K, vitamin A, vitamin E, lecithin, folic acid and more. Butter is also rich in calcium and phosphorous, a source of good cholesterol. (Organic butter is free of the potentially dangerous pesticides, antibiotics and growth hormones that can be found in conventional versions).

Margarine is an artificial product that contains trans fatty acids, which research shows can also raise bad cholesterol. As a nutrition fact, some scientists believe the trans fats to be more damaging to the heart than saturated fats.

From Wikipedia: ” No trans fats are essential fatty acids; indeed, the consumption of trans fats increases the risk of coronary heart disease by raising levels of “bad” LDL cholesterol and lowering levels of “good” HDL cholesterol. Health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are more harmful than naturally occurring oils.

As a nutrition fact, some studies have shown natural trans fats in beef and dairy products can have the opposite health effect and can actually be beneficial, e.g. lowering total and LDL cholesterol and triglyceride levels.”

Soy Nutrition Fact

Could Soy be Killing Your Family?

Do you believe that soy offers protection or a cure against cancer, heart disease, osteoporosis, menopause, and other illnesses? Want to know whether soy formula is good for your infant and what the possible affects soy foods can have on your entire family? Are you one of the millions of people suffering from unusual weight gain and never thought that soy might be the cause? Read more about The Hidden Dangers of Soy in Dr. William Wong’s book

So, if you ever thought to replace real fat and proteins with soy products, and think that processed soy products like soy milk, soy cheese, soy burgers and soy ice cream are good for your health, you should read this too:

The Whole Soy Story: The Dark Side of America’s Favorite Health Food

Dr. Kaayla T. Daniel, tells the truth about soy that scientists know but that the soy industry has tried to suppress. Soy is not a health food, does not prevent disease and has not even been proven safe. Epidemiological, clinical and laboratory studies link soy to malnutrition, digestive problems, thyroid dysfunction, cognitive decline, reproductive disorders, even heart disease and cancer.

Nutrition Fact: Genetically Modified Food

Here is some very interesting information I found.

The identified so far risks of genetically modified food include:

  • New toxins and allergens in foods
  • Other damaging effects on health caused by unnatural foods
  • Increased use of chemicals on crops, resulting in increased contamination of our water supply and food
  • The creation of herbicide-resistant weeds
  • The spread of diseases across species barriers
  • Loss of biodiversity in crops
  • The disturbance of ecological balance

As a nutrition fact, artificially induced characteristics and inevitable side-effects will be passed on to all subsequent generations and to other related organisms. Once released, they can never be recalled or contained. The consequences of this are incalculable.

Factory Farming Is A Nutrition Fact:


AViva! investigation reveals most pigs are crammed in disease-ridden, indoor units where they live in their own filth. A cocktail of drugs keeps them alive and forces fast growth.

Massive use of antibiotics in factory farming animal production can affect humans in two major ways:

1. First of all, the drugs can quicken the evolution of drug-resistant bacteria that may then infect humans with untreatable diseases. In addition, all those antibiotics and various other drugs accumulate in an animal’s body.

2. When the animal eventually becomes meat, this chemical cocktail enters the body of whomever eats it. The effect of eating all these chemicals and the super acidic animal meat is not known. So, an important nutrition fact today is that we literally eat poisoned meat from sick animals … Red more on factory farming

How is this related to water? Please read the Message from water

Alarming Nutrition Fact! – Danger Of Microwave Cooking

Microwave ovens alter the molecular structure of water contained in the food:

“Artificially generated microwaves, including those in ovens, are produced from alternating current and force a billion or more polarity reversals per second in every food molecule they hit. Production of unnatural molecules is inevitable. Naturally occurring amino acids have been observed to undergo isomeric changes (changes in shape morphing) as well as transformation into toxic forms, under the impact of microwaves generated in ovens. Read The Proven Dangers of Microwave Ovens.