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A Malnourished America
A Malnourished America
A Malnourished America
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A Malnourished America

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This book proves that Americans are malnourished: It all began in 1875 when mills producing white flour dotted the American landscape and its nutrition began declining. The milling of wheat was a fateful circumstance for it help change the health of a nation: The fiber, vitamin B, vitamin E, some minerals, unsaturated fatty acids, and essential amino acids were short of missing, and diseases such as heart disease and high blood pressure quickly followed.
The author suffered from allergies to milk, wheat, citric acid, and yellow dye #5 and exhibited a serious response to an American well-balanced, low-fat diet. Research into the new American diet and a fight for life began. "A malnourished America" book was the result of that experience.

LanguageEnglish
PublisherDorothy Rayot
Release dateApr 24, 2013
ISBN9781301063239
A Malnourished America
Author

Dorothy Rayot

The writer had experienced a childhood with politics becoming a topic for discussion at the dinner table each evening. My father was an elected constable of a small town; my brother was an elected road commissioner of a small county, and his wife moved into that position upon his death. Politics became a part of my life then and it is a bigger part of it today as I witness th 44th president of the United States changing the greatest nation on earth.

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    Book preview

    A Malnourished America - Dorothy Rayot

    A Malnourished America

    Dorothy Rayot

    Copyright 2013 by Dorothy Rayot

    Smashwords Edition, License Notes

    This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

    CHAPTER 1

    A MALNOURISHED AMERICA

    She stood straight and tall in front of her books with an air of elegance about her and her beauty enhanced the earth: Her blue eyes sparkled, her light gray hair curled naturally, and her skin appeared weathered but delicate and smooth. Her knowledge fascinated the world: She loved books you know. She loved children too for they listened to her words and followed her mandates. Ursuline S. Amsterdam crossed the room, book in hand, and sat at the table. She positioned her glasses--she needed them to read--and pressed the pleat in her soft white dress with her fingers. Her memory never failed but today she forgot why the S was part of her name. The event disturbed her for she remembered everything. She knew Ursuline was handed down from her mother--she was a teacher you know--and Amsterdam came from her grandfather on her father's side but the meaning of the S eluded her. Time would improve her memory she assured herself and she opened the book and began to read, just for the children:

    America's disease dragons ravage the country: Heart disease causes almost one-half of all deaths, cancer causes almost one-fourth of all deaths, asthma doubles in twenty years, and environmental or food allergies affect one in three people in the nation. What happened to the best fed country on the earth? The truth will surprise you and change your life.

    Most Americans eat plenty of food, some too much, but the population's nutrition needs attention. The new American low fat diet meagerly supplies most known nutrients and almost everyone hides a shortage of some of them. Yet, for the most part your good health depends on all of Mother Nature's perfections.

    The day of artificiality has arrived and imitation foods modernize your breakfast, lunch, and dinner. The replacers for breakfast include simulated eggs, deceptive toast, margarine, a water-sugar-juice drink, and a nondairy creamer. Lunch replacers include imitation cheese, white bread, fictitious milk, artificial chocolate, and no fat ice cream. Dinner made with textured vegetable protein (a meat extender), dehydrated potatoes with Touch of Butter (a 2 percent butter product), restructured onion rings, and a prepackaged salad with no fat dressing brings satisfaction. Synthesized fruit enhances blueberry muffins and make believe lemon touches lemon pie. Besides that meals contain the following replacers: Cellulose resembling genuine fiber, nonfat mayonnaise replacing the real thing, vanillin tasting like vanilla, artificial sweeteners imitating sugar, nondairy whipping cream substituting for the authentic product, and pretend colors mocking natural enhancers. Your foods are synthesized, restructured, and fragmented. Synthesized foods from nonfood sources are fabricated in the chemist's laboratory; restructured foods are taken apart and put back together rearranging their molecules; and fragmented foods miss some portion of the natural food.

    Dairy free creamers and nonfat ice cream exemplify synthesized foods, potato chips and fish sticks represent restructured foods, and refined flour and vegetable oils make up fragmented foods. If you more than occasionally eat these foods you jeopardize your nutrition and health. The fragmented foods are the most deceiving for they include breads, cereals, rice, and pasta now highly recommended, and vegetable oils once incredibly nutritious.

    In l862 machinery was invented that refined grains and removed bran and wheat germ from wheat. Whole wheat contains most of the B vitamins, an extremely rare occurrence in Mother Nature. Three other foods share her bounty of B vitamins: liver, yeast (a natural supplementary food product, not baker's yeast), and rice polish.

    In l875 mills producing white flour dotted America's landscape and its nutrition began to decline. Thereafter hardly any foods rich in B vitamins graced the American diet. A few foods contained some B vitamins but to obtain the daily requirement of all presented a problem. Most cells of the body need specific nutrients, but all need a daily supply of B vitamins.

    The milling of wheat removes more than B vitamins: Most of the fiber, vitamin E, minerals, unsaturated fatty acids, and some of the important essential amino acids are also lost. The milling of wheat was a fateful circumstance for it helped change the health of a nation.

    A look at the construction of nutritious wheat shows that the outside of the wheat berry is covered with a husk known as the bran. Inside the bran are a hard kernel like substance, the germ, and a solid white mass, the endosperm. The germ is the seed of the wheat berry and receives nourishment from the endosperm until it is placed in the soil.

    Processing the wheat bran results in a coarse and heavy substance. Processing the wheat germ is difficult for it is hard and oily. Processing the endosperm, however, results in a light white powder. The millers found they could sell the bran and germ as animal food and increase their profits as demand for the endosperm powder grew.

    What a discovery! With bran and wheat germ removed this beautiful white powder indefinitely remains edible but this flour ceases to provide the usual supply of natural nutrients and insufficiently supports life. This is the flour used to make biscuits, cakes, and cookies; this is the flour used to make pasta and most cereals; and this is the flour used for the staff of life.

    Barley, oats, rye, rice, and corn share construction similar to wheat but whole wheat is the most nutritious: Only whole wheat contains most B vitamins and wheat germ oil, a rare source of vitamin E.

    In April l9l9 the Public Health Service announced a definite connection between deficiency diseases and the refining of grains. The millers pressured the Public Health Service and those in charge changed their minds and declared white bread totally wholesome when eaten with a well-balanced diet of fruits, vegetables, and dairy products. More officials became concerned about the refining of wheat and its consequences and in l939 at the convention of the American Institute of Nutrition, a proposal that bakers add three synthetic B vitamins and iron to bread was introduced. Today millers remove some twenty-five natural nutrients from flour, and bakers enrich bread with four synthetic vitamins and one mineral: thiamine, riboflavon, niacin, folic acid, and iron. The value of the synthetic vitamins and minerals is best explained by examining vitamin C: When vitamin C is obtained from rose hips or green peppers it is associated with a natural substance that until recently was unknown.

    This substance known as vitamin P eludes ascorbic acid, synthetic vitamin C. Natural vitamins are preferable for they probably contain a bundle of unknown nutrients.

    When refined wheat flour reaches the baker it is bleached with chlorine and combined with potassium bromate. This bleached product is the basic component in bread.

    Ninety-two ingredients can make up your morning toast. None are required on bread labels with the exception of some preservatives and spices and most contain very little nutritional value. This is your staff of life.

    In World War I a shortage of food caused the government of Denmark to stop milling grains. The death rate dropped 34 percent: Statistics showed a decrease in heart disease, cancer, high blood pressure, diabetes, kidney, and other diseases. In World War II grains were slightly milled in England for the same reason and similar health improvements were noted.

    Milling continued in the United States and today foods rich in B vitamins elude the new American low fat diet. Do you eat wheat germ, yeast, or rice polish with an animal product, or liver every day? Your answer tells the story of the B vitamins in your meals. That begins your loss of nutrition, for if you consume the new American low fat diet you eat foods from which most of the natural nutrients are removed.

    The media's advertisements for cereals that promote good health clearly mislead the public. Most cereals bought from your local supermarket miss a great portion, if not all, of their natural vitamins and unsaturated fat.

    If you check Toasted Wheaties you find whole wheat, sugar, salt, and fat (canola oil and/or rice bran oil), fiber, and no trans-fat. You find six B vitamins, vitamin E, brown rice syrup, zinc, magnesium, copper, trisodium phosphate and phosphate, and natural flavor: all preserved with BHT. B vitamins number more than a dozen and work together.

    Whole wheat contains all B vitamins except one: B12 is found in animal products only. Toasted Wheaties shys away from the recommendations by dieticians, contains less than one-half the known B vitamins, and boasts the addition of synthetic vitamin E.

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