1-Significantly increases LDL (bad) cholesterol while simultaneously lowering HDL (good) cholesterol. 2-Causes systemic inflammation leading to arthritis. 3-Contributes to heart disease and stroke. 4-Causes formation of abdominal fat. 5-Contributes to insulin resistance and diabetes. 6-Escalates chances of developing Alzheimer’s disease. 7-Causes atherosclerotic plaque accumulation by weakening the inner lining of blood vessels. 8-Alters the configuration…
High-calorie carbohydrate that has no useful nutrients for the human body Contributes to obesity by inhibiting leptin (satiety hormone) Contributes to nutrient deficiencies Bad for teeth. Provides digestive energy for tooth decaying bacteria Leads to insulin resistance and Diabetes Contributes to cancer by causing constant low-grade inflammation and fueling cancer cells Contributes to elevated LDL…
PHYTATES Phytates bind to minerals present in soy and prevent absorption of iron, calcium, magnesium, and zinc in the human body, making soy nutritionally insignificant LECTINS Lectins, nature’s own pesticides, are abundant in soy. Lectins are known to damage our gut barrier cells and cause intestinal permeability. Leaky gut promotes consistent low-grade inflammation and is…
AFLATOXINS Peanuts and Peanut Butter are high in aflatoxins. As stated by the FDA, aflatoxins are naturally occurring toxic byproducts of a fungal metabolism by the members of Aspergillus family. Even in moderate concentration aflatoxins can cause cirrhosis, hepatitis B, and may lead to the development of carcinoma of the liver. ALLERGIES Peanuts are highly…
GLUTEN Gluten is a storage protein that belongs to the class of prolamins and found in wheat, barley, and rye. The scientific evidence suggests that gluten should be avoided not only by the people affected by Celiac disease but by everyone. Gluten triggers the release of the protein called zonulin causing loosening of cell tight…