When we eat our foods we make sure they are free of pathogenic microbes and free of toxins that could poison us. So we inspect our meats, dairy and eggs, smell them, sometimes feel for bacteria slime, and decide whether cooking will make them safe to eat. Determining if plants are too poisonous to eat is more difficult. We know that plants will be more poisonous if we can see mould growing, and sometimes if they are wilting, or changing colour. We have to decide if peeling, de-seeding, soaking, boiling, bak- ing, cooking or fermenting will render those plants safe to eat.
We also know that we can be poisoned if we eat the wrong plants, such as most varieties of wild mushrooms. We can also be poisoned if we eat the wrong parts of plants, such as the leaves of rhubarb, or the green skins of potatoes, etc. Most of the plant- derived foods and drinks have naturally occurring low-grade toxins that our bodies can denature and excrete if necessary though our stools, urine, and sweat. It is important to understand that if our bodies can denature and excrete particular toxins at the same rate (or better) as we consume them through our foods, the toxins will not build up in our tissues, or compromise the immune- nervous system to cause health problems.
What I am bringing to your attention is that as we age (or go through stressful periods), our bodies can become less efficient at denaturing and excreting (detoxifying) certain toxic plant chemicals. When this happens, some plant toxins can accumulate, cause poison responses and trigger immune-neurological dysfunctioning— and this causes illness (mostly chronic). And if we continu- ally eat the same plant foods day after day, week after week, month after month, year in and year out, we increase the chances that our bodies will eventually have a problem with the naturally occurring toxic plant chemicals in our foods.
Over the last 50 years, Australians have stopped eating seasonal foods, which gave their bodies a break from these plant toxins entering their bodies, and this allowed them to regain better health. Today most people continually eat the same group of foods, day after day, with no thought of the ill effects this can have on their health. Our staple bakery products made from wheat, rice, corn, oats, barley, rye, etc, are the cause of much ill-health as we age. After 30 years of undertaking tens of thousands of food trial case studies as a clinical immunobiologist, my conclusion is that, the plant foods that will eventually cause debilitating chronic illnesses and quicker ageing, are bakery grain foods—if you eat them every day (or few days) throughout the years.
Most people in Australia have grown up with a cultural heritage of eating bakery products made from grains. We start about the age of two, and then almost every day without fail for the next several decades, we eat grain-based foods—breads, pasta, cakes, biscuits, and fast foods. In my understanding, a time eventually comes when grain toxins begin to accumulate in a person’s body, overload the immune-nervous systems, and keep triggering chronic symptoms.
In order to prevent this, you should consider undertaking a Grain-removal Detox for two or three weeks, and do this three or four times a year—just as a health precaution. This type of thinking is similar to the now popular idea of regularly undertaking intermittant fasting, to improve general health. However intermittent fasting, is carried out for one or more days every week and becomes a lifestyle. Undertaking a Grain-removal Detox is an occasional change to lifestyle. You simply have to change from grain-derived bakery products and commercial foods to grain-free. Deeks can help you with this.
If you want to know more about grain-removal detoxing, click this link and register to participate in a Deeks closed podcast ex- plaining this Detox in detail, with me. It is free—and you can ask your questions.