Today for the Health Matters Show, I am offering you information from of my most popular topics ever, The Benefit of Eating Live Food If You Have Allergies, Fibromyalgia Or Chronic Fatigue Syndrome. In many ways I am a novice, but I’m eager and willing to learn the right information to help me progress toward the end goal of being as healthy as I can be.
The Benefit of Eating “Live” Food If You Have Allergies, Fibromyalgia Or Chronic Fatigue Syndrome
Most of us stay confused about which foods are good for us and which ones we should avoid. Think about it… one day a food sits squarely on the absolutely good list and then it’s demoted. Other times we think something is horrible and it turns out not to be so bad.
In this instance I give you sugar. Long, long ago we heard how bad sugar was for us and how the average American eats tons of it. (Literally tons!) The other day I heard a dietician say a little sugar wasn’t so bad. To me that’s pretty much malarkey. Ingesting sugar:
Causes causes your internal sugar regulation to go haywire.
Gives your Adrenal system and HPA axis a real hit, which can bring on worse symptoms of panic attack, a serious, stress-induced symptom.
Promotes the onset of diabetes and other complications.
*Note: both sugar and caffeine consumption together can end up being real health culprits. Consider carefully drinking any of those energy drinks!!
And worst of all, if you consume sugar and you have Fibromyalgia, Chronic Fatigue Syndrome or an autoimmune illness (like auto-immune induced arthritis), it will make you feel a lot worse afterwards. Sugar can increase your achiness all the way to full scale, total pain blowout, because of its tendency to increase inflammation in the body.
I know that certain foods make me feel un-well while other foods give me energy, I don’t experience as much pain and they help to stabilize my moods. “Live” foods can really provide my body with lots of benefits.
I encourage you to count “live” foods as a category to keep stocked in your refrigerator and storage bins. Plus, take note of how you cook them; it makes a difference. I’ll explain more below in section “C”, but let’s continue by talking about allergies and what role food and allergies play in our lives.
When you and I read information about what foods or food substances people are allergic to, what types of things come to mind more often? Steak? Green beans? Or more likely, food preservatives and food additives?
If you guessed the latter, you’re correct. Countless books have been written about which artificial substances are capable of harming the human body. Food preservatives and food additives are one “food” source that the body doesn’t need at all. Think of them as artificial food. Our real body doesn’t like artificial anything.
Take MSG food products out of
your cupboard and refrigerator!
Beware of eating anything (food or drink)
that contains Aspartame.
(Or any of its derivatives.)
Okay. Now let’s approach this problem from the opposite direction. What types of foods are best? If you say “real” foods or “live” foods as we’re calling them today, you would be absolutely on target. Send you to the front of the class with a celery stick! And maybe a couple tablespoonfuls of almond butter! Ooh, yum-m-mie!
You and your fellow hungry companions will be happy to know that you’re not stuck with eating salad for the rest of your lives. (Or eating it plain without salad dressing.)
However, you would be wise to consider consuming your foods in as natural a state as possible. I’ll repeat that… eat your food in its most natural, fresh-from-nature state as possible.
The best place to find them? On the outside aisles at your grocery store. The inside ailes are reserved for packed products.
Why should you stick with “live” foods? For several reasons:
A: Live foods contain more bio-available enzymes that quickly aid the body in digestion, plus they come in a usable form. These enzymes help to manufacture exactly what your body needs.
B: Live foods work best when fresh and in their original state (“made by Mother Nature”) with the exception of such products as yogurt, which contains acidophilus and other fortified compounds. Live, good bacteria cultures are added to this type of yogurt.
C: Cooking can destroy most of the food value of what you eat, but it doesn’t have to. Don’t cook your food until it turns to mush; that won’t make it safe or more healthy. If you steam your vegetables lightly, they retain the majority of the health benefits that nature provided.
**If you want a full copy of this important material from today’s show, check out Eat Live Food – 3 Things You Must Know If You Have Allergies, Fibromyalgia Or Chronic Fatigue. The information will be easy to print out at EzineArticles.com.
It is one of 36 articles I’ve published there and a great place for thousands of people to get to read about all of the important topics surrounding the complicated illnesses known as Fibromyalgia and Chronic Fatigue Syndrome.
Also, you can see this same subject addressed in a 2008 issue of HealthyWealthynWise They published my article in the same issue with the famous speaker and author, James Ray. Surely, thousands of people read about this information there, too. I feel that the more we get the word out, the better off we will all be.
Thank you so much for visiting the Health Matters Show today. This is as vital a subject today as it was when I first began to publish information about it. I guess what you and I have to ask ourselves is if we’re really making progress in these areas, learning more and getting better control of our lives. That is the goal. So….. How are you doing?
Cinda Crawford, host of the Health Matters Show
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