mestizo operates under common law jurisdiction and universal community trust
mestizo operates under common law jurisdiction and universal community trust
Have you ever heard of breadfruit? It's a rather strange name for a piece of fruit that sounds like it may smell or taste like bread!, Instead, breadfruit is grown in tropical regions of the world and, like Jackfruit, is a member of the mulberry family.
Oxalic acid is a naturally occurring toxic, corrosive acid. When the oxalic acid has
minerals attached to it, it’s called oxalate, which acts as a mineral chelator.
Oxalate forms crystals that your body has a limited capacity to process. Calcium oxalate, for example, which is oxalic acid with calcium attached, form into painful kidney stones.
Unlike some other food-related toxins, oxalate cannot be removed by cooking, soaking or fermenting the food, you also cannot simply take a mineral supplement to address the depletion oxalates causes.
The top three “super-foods” that are very high in oxalate and may cause trouble are Spinach, Swiss chard and Beet Greens.
Another high-oxalate food is almonds, which you can easily “overdose” on if you’re eating bread made with almond flour or drinking almond milk, or if you’re on a Keto or paleo diet, as they both tend to rely heavily on almonds.
Dark chocolate is another food that scores high for oxalates.
Oxalate damages cellular membranes causing excess calcium to flood the cell, resulting in accelerated cell death and other metabolic problems that contribute to chronic disease and ill health.
In this interview, Sally Norton, author of “Toxic Super-Foods: How Oxalate Overload Is Making You Sick — and How to Get Better,” reviews how and why even foods we’ve been told are healthy can wreak havoc on your health.
As the title of the book implies, the main culprit in question is oxalate or oxalic acid, found in many plants, beans, grains, seeds and nuts, fruits, berries and herbs.
Omega-6 linoleic acid (LA) is the most common fat in the American diet.
Most people get 25 times more LA than they need.
At most, you need about 2 grams a day, but the average American gets about 50 grams a day, thanks to the fact that most processed foods and condiments are loaded with omega-6 seed oils.
LA gets incorporated into your cell membranes where it causes inflammation.
Its half-life is nearly two years, so ridding your body of stored LA completely can take up to seven years.
Eliminating LA is a marathon, not a sprint. Ineffective and potentially harmful ways of eliminating LA include, extended fasting and overtaxing your body with strenuous endurance exercise.
To stop the accumulation of LA in your cells, eliminate seed oils from your diet. Cook with beef tallow, butter, ghee or coconut oil, and avoid all processed foods, restaurant foods, condiments, and animals raised on grains, such as chicken and pork.
Vitamin E, in a dose of about 2 IU - 3 IU for every gram of PUFA (not just linoleate)
consumed daily may also be able to provide some protection against the inflammatory and endocrine (estrogenic, pro-cortisol) effects of linoleate and PUFA in general.
To safely encourage the elimination of LA from your body, focus on building muscle and maximizing lean muscle mass with concentric exercise, and eat a balanced diet with a ratio of 2-to-1 healthy carbs to protein.
The current poultry production system has failed ecologically, economically and socially. It has caused ecological destruction, displacement of rural people and destroyed ancient resilient and healthy food security systems for communities worldwide. It has loaded animal production with pharmaceuticals, then hidden this information from consumers. The system has also built a massive global exploitative infrastructure that cheats farmers and consumers.
Today's system never intended to deliver solutions. It was designed and structured to be extractive, degenerative and profit-driven. Through massive, well-funded campaigns, today's poultry producers create the illusion that they can deliver large amounts of healthy food at very low prices. But the true cost of industrial food is hidden behind the convoluted systems the industry has created.
Some of those costs are obvious, yet we have no legal recourse to demand payment. Who pays for the ever-expanding list of food-related diseases? Or water contamination? Who pays the social cost of pushing food and agriculture workers into poverty?
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