A large part of what Beth and I did was to eliminate as many toxins from our food stream as possible. These toxins come in many forms, with many names and ways to hide them. We learned very quickly what things on an ingredient list we wanted to avoid at all costs. The first thing we did was to eliminate any ingredient we could not pronounce or did not know what it was! Sorbic acid, for example, is a mold inhibitor which prevents oxygen from being absorbed by cheese cells. When we ingest that ingredient, our own cells are effected and do not absorb oxygen. Cancer cells thrive in an anaerobic environment, so oxygenation of cells is vital. Anything with sorbic acid, or any other mold inhibitors, listed as an ingredient was out.
Since so many of the chemical additives to foods have been linked to cancer, we read ingredients very carefully to be sure we were avoiding artificial colors, flavors, sweeteners, any and all preservatives, aluminum, nitrates, nitrites, MSG, high fructose corn syrup, etc. We got to the point where if something had more than five ingredients, we just didn’t put it in the grocery cart. You may find this hard to envision, but I shopped with Beth and took good, close looks at the ingredients list. It was very informative and enlightening.
Once we came home with an item we had not checked closely. It was simple chopped garlic in water, according to the front of the jar. However, when Beth looked at the ingredients after getting the item home, she found vinegar, salt, and high fructose corn syrup listed on the label!
Another thing we did right away to eliminate dangerous substances from our food was eliminate canned food. We learned that cans are sprayed inside with BPA (Bisphenol A, an epoxy resin which exhibits hormone-like properties. The “A” stands for acetone…not something you want in your food stream. Look it up on Wikipedia: http://en.wikipedia.org/wiki/Bisphenol_A), a substance we definitely wanted to eliminate from our diet! We even stopped drinking water in plastic water bottles which also contain BPA, choosing instead glass water bottles, such as Evian or Voss. BPA is stable at room temperatures and is not transferred into the foods or the water; however, when the hot foods are poured into the coated cans and sealed, there can be a transfer of the resin to the foods. Similarly, when the plastic water bottles sit in the sun on the docks or in the transport carriers—trucks or trains—the same thing can occur.
Beth had a professor in college who said, “Eat foods which can spoil—before they spoil.” It makes sense that if we eat food which has a five-year shelf life, it is going to be difficult for our bodies to digest these foods and extract all the nutrients from them that we need. Eliminating preservatives was another step in cutting toxins out of our food stream. It just makes so much sense…if we want our health to be optimal, we need to eat nutritious, digestible foods.
So basically this meant cutting virtually all packaged food. Beth took these changes on with gusto. She determined that if she did not make it, we would not eat it. Fortunately for me, she is a great cook and also has the time to cook our food from scratch. She got really adept at making a hot breakfast for us while preparing lunch to go for me, so that I could let go of the Healthy Choice or Lean Cuisine frozen dinners, Lean Pockets or the Quiznos sandwiches I would send out for lunch. I began to take a snack for the mid-afternoon with me as well – something like macadamia nuts or one of Beth’s Healing Body Bars. We began to eat more vegetables than I ever thought it was possible to eat in one day.
The result of these changes started a positive drop in my weight. Maintaining a healthy weight has been a challenge for me through the years. During this time, however, I lost about 40 pounds in just 4 months.
This is where the Misner Plan starts…eliminate toxins from your food!