The 12 Bad Foods by Dr. Peter Glidden
Dr. Peter Glidden, a well-known advocate for holistic health, emphasizes the importance of dietary choices in maintaining optimal health. Here’s a detailed look at the foods he suggests avoiding and those he recommends incorporating into your diet.
BAD FOODS
Wheat, Barley, Rye
Why Avoid: Contain gluten which can cause inflammation and digestive issues in sensitive individuals.
Oats
Note: Even gluten-free oats can contain avenin, a protein similar to gluten, which might be problematic for some.
Corn and Soy
Concerns: Often genetically modified and can have adverse health effects.
Fried Food
Issues: High in unhealthy fats and can contribute to inflammation and heart disease.
Oils
Types to Avoid: All cooking and salad oils, including olive oil.
Reason: Susceptible to oxidation, leading to free radical formation.
Well-Done Meat
Recommendation: Consume meats rare or medium-rare to preserve nutrients and avoid harmful compounds formed at high temperatures.
Deli Meat
Warning: Avoid any meats with added nitrates as they can be carcinogenic.
Soda Pop
Health Risks: High in sugar and artificial additives, contributing to various health issues.
Potato Skins
Preparation Tip: Eat the skins only if the potato is boiled to reduce anti-nutrient content.
GOOD FOODS
Eggs
How to Prepare: Soft scrambled in butter, soft boiled, poached.
Benefits: Eggs are a rich source of high-quality protein, vitamins, and minerals, especially when cooked gently to preserve their nutrients.
Butter
Uses: Ideal for cooking and baking.
Benefits: Contains healthy fats and fat-soluble vitamins like A, D, E, and K.
Salt
Types to Use: Prefer natural sea salt or Himalayan pink salt.
Benefits: Essential for electrolyte balance and bodily functions.
Dairy
Includes: Milk, cheese, yogurt (preferably full-fat and organic).
Benefits: Provides calcium, protein, and beneficial probiotics (in yogurt).
Meats (Fish, Chicken, Pork, Lamb, Beef)
Preparation: Cook meats rare to medium-rare to retain nutrients.
Benefits: Excellent sources of protein, iron, and B vitamins.
Veggies and Fruits
Variety: Incorporate a colorful range of vegetables and fruits for diverse nutrients.
Benefits: Packed with vitamins, minerals, fiber, and antioxidants.
Nuts and Nut Butters
Types: Mixed, salted nuts (no peanuts) and nut butters without added sugar.
Benefits: Good sources of healthy fats, protein, and fiber.
Grains and Legumes
Types: Rice, millet, pure buckwheat, beans, couscous (pearl millet only), quinoa, corn.
Benefits: Provide energy, fiber, and various vitamins and minerals.
Beverages
Choices: Coffee, tea, green tea, red wine.
Benefits: Rich in antioxidants and can have various health benefits when consumed in moderation.
Water
Intake: 4-8, 8oz glasses of filtered water daily.
Tips: Avoid using soft plastic bottles to reduce chemical exposure.
Special Recommendations
Lard: Use in cooking for its stable fat profile.
ORAC Points: Aim for 20,000 ORAC points of antioxidants daily. Research foods with high ORAC values to include in your diet.
Gluten-Free Carbs: Any carbohydrate labeled "Gluten-Free" is safe except for oatmeal.
Making informed dietary choices can significantly impact your health. By following Dr. Peter Glidden’s guidelines on good and bad foods, you can optimize your nutrition and well-being. Complement your diet with high-quality supplements from Youngevity to ensure you’re getting all the essential nutrients.
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