Enemies of Nutrition Retention

Are You Destroying the Nutrition in Your Food?
 Dr. Charles Mayo and the Mayo Clinic make recommendations for food preparation that we follow with FreshBonAppetit: 

1. Don’t cook with water ~ water can dissolve vitamins and minerals in food. Have you ever noticed the color of your water after you’ve cooked carrots, broccoli and other foods in it? Your vitamins are now in the water instead of the food!
2. Don’t cook with see-through cookware and use the lids ~ glass cookware especially can cause oxidation because nutrients are more sensitive when exposed to both heat and light.
3. Don’t use added oils ~ these add unnecessary fats to the diet. Did you know just 1 Tablespoon of oil has about 13 grams of fat?
4. Don’t peel foods like potatoes, apples, carrots, cucumbers ~ most of the nutrients are next to the peel.
5. Don’t cook over 200 degrees because you lose an average of over 50% of the nutrients ~ now this is a tough one for conventional cookware…
Boiling is 212 degrees, so if you’re boiling your foods, you’re losing much of the nutrition. What about steaming? Steaming is about 232 degrees, so you lose even more! Microwaves can get up to 400 degrees, so you get the idea…

How Can FreshBonAppetit Improve My Family’s Health?

FreshBonAppetit doesn’t require water or oil when cooking vegetables, and we cook in a semi-vacuum at approximately 190 degrees! This means, more nutrient retention, less fat, more flavor, less energy used and less oxidation of foods.

The University of Wisconsin, Dept of Food and Science did a study on FreshBonAppetit and concluded that we retain an average of 93% of the nutrients in food.

Much research has been done on how to get the most nutrition from the foods we eat. “The U.S. Department of Agriculture Human Nutrition Research Center on Aging at Tufts University indicates that maximizing the nutritional quality of your diet may slow down age-related problems that are otherwise thought of as inevitable.” As far back as 1982, the New York Times recognized this, and said,” The three R’s for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed.” FreshBonAppetit cooking does all three! FreshBonAppetit cookware design allows vegetables to be cooked without water. Vegetables simply tenderize in their own natural moisture and natural juices. This in turn locks in up to 98% of the minerals and vitamins, instead of losing up to 42% of the food’s vitamins and minerals by normal boiling. Boiling dissolves water soluble minerals and sterilizes your food – destroying the color and flavor. This is why you need to add butter and salt to make your food taste good. Our sealing effect occurs at a lower temperature. 180-187 degrees F. verses boiling (212ºF), steaming (232ºF) temperatures all other waterless cooking companies.

Broccoli Study

A study published in the Journal of the Science of Food and Agriculture investigated the effects of various methods of cooking broccoli. Of all the methods of preparation, steaming caused the least loss of nutrients. Microwaving broccoli resulted in a loss of 97%, 74% and 87% of its three major antioxidant compounds, flavonoids, sinapics and caffeoyl-quinicderivatives. Study co-author, Dr. Cristina Garcia-Viguera, noted that ‘Most of the bioactive compounds are water-soluble; during heating, they leach in a high percentage into the cooking water. Because of this, it is recommended to cook vegetables in the minimum amount of water in order to retain their nutritional benefits.’ A second study, published in the same issue of the Journal of the Science of Food and Agriculture, provides similar evidence. In this study, Finnish researchers found that blanching vegetables prior to freezing caused losses of up to a third of their antioxidant content. Although slight further losses occurred during frozen storage, most bioactive compounds including antioxidants remained stable. The bottom line: how you prepare and cook your food may have a major impact on its nutrient-richness.

Should we just eat raw then?

Actually, we want a nice mix of raw and cooked vegetables to maximize our antioxidant intake.

What are Antioxidants?

“Antioxidant” is the collective name for the vitamins, minerals, carotenoids, and polyphenols that protect the body from harmful free radicals.
The most well known antioxidants include the vitamins A , C , E , and the mineral selenium. The carotenoids beta-carotene, lutein, and lycopene also have high antioxidant activity and are responsible for adding color to many fruits and vegetables. Carrots and pumpkins wouldn’t be orange without beta-carotene, for example. Lutein, also important in eyesight, is abundant in leafy green vegetables and celery. Lycopene is present in red fruits and vegetables, most notably in tomatoes.

Antioxidant content increased in the following foods when they were cooked: carrots, spinach, mushrooms, asparagus, broccoli, cabbage, red cabbage, green and red peppers, potatoes, and tomatoes. Not surprisingly, peeling apples and cucumber decreased their antioxidant content to 33-66% and 50% of the amount in the unpeeled foods, respectively.

Antioxidants are compounds that help us fight against damage from oxidation. Our bodies are constantly reacting with oxygen as we breathe and as our cells create energy. But this process along with poor quality foods and pollution can create an abundance of highly reactive molecules in our system called free radicals. Antioxidants can prevent cellular damage and fight disease. They can also reduce the signs of aging by minimizing wrinkles and preserving the texture of the skin.

Cook Food Below 190 degrees

Most researchers indicate at least a 50% loss of vitamin B in cooked foods. Some losses, such as thiamine, can be as high as 96% if food is boiled for a prolonged time. Biotin loses can be up to 72%, folic acid up to 97%, Inositol up to 95%, vitamin C up to 70 to 80%.

According to the USDA, the typical nutrient loss in traditionally cooked foods is astonishing! As you can see in the chart below, the nutrient loss for traditional cooking is substantial and then draining the water is even worse.
These are only SOME of the very important vitamins and minerals that our bodies rely on to help build up our immune systems and protect us from disease. Check out Vitamin C… you lose over 75% of it from your foods when you cook in the traditional way? What’s the point of buying good fruits and vegetables if you’re just going to destroy most of the nutrition?

CONSUMER ALERT

Only AUTHORIZED FreshBonAppetit® Dealers can ensure original products, service and warranty. Unauthorized advertisements and offers of FreshBonAppetit® products may NOT be genuine FreshBonAppetit® Products and may actually be damaged, misrepresented, used or stolen items. FreshBonAppetit® offers a comprehensive limited lifetime warranty on all our products ONLY when purchased from an authorized FreshBonAppetit® Dealership or Consultant.

Health Articles:

Hidden Dangers of Cookware in your Home

Why FreshBonAppetit ?
 
What Is FreshBonAppetit (316L Surgical Stainless Steel)?
 
A message from FreshBonAppetit President Jeremiah Johnson about how 316L construction keeps FreshBonAppetit at the top of the industry.
  
FreshBonAppetit is another step forward in positioning FreshBonAppetit as the “Integrity” leader in our industry. FreshBonAppetit continues to invest in technology that truly enhances performance, value, and benefits for your family.
 
The 316L stainless steel exterior provides the ultimate for induction and all other heat producing technologies.
 
The multi-layered Thermal Core center of heat conducting aluminum provides the maximum heating transfer possible to ensure the highest standard for even heating performance up the sides and across the bottom is met.
 
The most important layer on FreshBonAppetit is the layer that touches your food. FreshBonAppetit uses 316L technology that combines 316 Stainless Steel. We are the only cooking system to use 316L steel made from steel mills in the US and Switzerland.
 
The 316L Stainless Steel interior and cooking methods used in FreshBonAppetit helps to protect the natural texture, flavor, color and taste of foods when cooked. This advancement provides you with the peace of mind that when preparing meals for your family, and while using a cooking system that is designed with interior steel that is least reactive with salts, alkalis, and acids in foods, that you and your family are enjoying the natural goodness and taste of the foods being prepared. 
 
Both 316 stainless steel and titanium are used in the food processing and storage equipment industry and in the medical industry for surgical instruments and replacement implants.
 
Why is 316L Better?
 
FreshBonAppetit takes pride in the products we provide to our customers and as the leader in the industry, FreshBonAppetit consistently invests in advanced technology and specially selected high-quality materials for manufacturing FreshBonAppetit cookware.  

So why does FreshBonAppetit use 316L stainless steel on the interior surface of FreshBonAppetit cookware?  Why are 316 and titanium metals used in the medical industry for replacement implants and surgical equipment?  Why does the wine and dairy industries use 316L metal for storage tanks?

Here’s your answer: Type 316 alloys are more resistant to general corrosion and pitting/crevice corrosion than the conventional chromium-nickel austenitic stainless steels such as Type 304.  The combination 316L stainless steel provides excellent resistance to reactions with salts.  

FreshBonAppetit sets the standard for technology, benefits, quality, value, and integrity.  The truth about FreshBonAppetit and our 316Ti stainless steel construction is astounding.  Please click here and check out the facts yourself about this amazing material. 

HEAVY METAL TOXICITY:

Most people are aware of air pollution, water pollution and the dangers of household chemicals.  Studies are now showing that certain cookware can also be polluting our bodies.  Below are just some examples of how “traditional” cookware can be hazardous to you and you and your family’s health. 
 
STAINLESS STEEL                             
 
There are many grades of stainless steel. Regular stainless steel cookware is made from different alloys including scrap metal.  “Most stainless steel sold in stores is of such a nature to allow chrome and nickel to bleed into the foods as the salts and acids of the food react with the pot.”  Dr. Shelton  For cleanliness and safety reasons, your food should be cooked on only high grade surgical stainless steel

KEY COMPONENTS:

  • Chromium (Cr) is an essential base ingredient in forming corrosion resistance. A chromium content of 17-20% is ideal. Higher chromium content can adversely affect mechanical properties required for food service cooking operations.
  • Nickel (Ni) increases the yield strength, toughness, and resistance to acids and corrosion (rust).
  • Molybdenum (Mo) is especially effective in increasing resistance to the initiation of pitting and crevice corrosion. In combination with chromium (Cr) it is very effective in stabilizing the steel against chlorides. Stress corrosion occurs if the carbon migrates to the grain boundary and is attacked by chlorides.
  • Carbon (C) is detrimental if it is present in a higher concentration and migrates to the grain boundaries. Stress corrosion primarily occurs at the grain boundaries and is accelerated by the presence of chlorides.
 
COMPOSITION OF STAINLESS STEEL ALLOYS
 
Component (Grade)     430     304     304L    316      316L (without Titanium)
Chromium      (Cr)        16%    18%    18%     17%       17%   
Nickel             (Ni)        None    8%       8%      12%       12%
Molybdenum (Mo)     None   None  None    2.5%     2.5%
Carbon (C)                    12%       8%       3%     10%       3%
 
  • 316L Stainless offers the maximum resistance to pitting and corrosion caused by cooking food products high in salts and acid content. (i.e., tomatoes and seafood).
  • 304 Stainless is the standard material used in the food service equipment manufacturing industry. Pitting and corrosion of the metal will take place when cooking foods high in acids and chlorides.
  • 430 Stainless is less expensive than 304 and 316 and is not resistant to pitting and corrosion (rust). 430 is used to reduce the cost of the product and still be called “stainless steel”  430 stainless is magnetic and can be checked by seeing if a magnet “sticks” to the surface.

CAST IRON                                 
 
Most porous of all metals.  Grease can turn rancid in pores. Some people believe that they can get iron from a cast iron pot.  The reality is that iron comes in a ferrous and a ferric form.  Your body cannot assimilate the iron (ferric) from a cast iron pan. 

NON-STICK COATED                       
 
Can scratch, chip and flake.  “Exposure to Teflon resins at temperatures above 393ºF may produce a condition termed polymer fume fever characterized by flu-like symptoms such as chills, fever, body aches, nausea and occasional vomiting.”  Federal Aviation Agency Occupational Health & Safety Bulletin.  
A chemical, PFOA, used to make non-stick coated pans has deemed by the EPA as a human carcinogen.

ALUMINUM / ANODIZED ALUMINUM

Very soft metal. Extreme chemical reaction between food and pan.

“All Vegetables cooked in Aluminum produce hydroxide poison which neutralizes digestive juices, producing stomach and gastrointestinal trouble, such as stomach ulcers and colitis.”  Dr. A. McGuigan’s Report on Findings for the Federal Trade Comm. In Docet Case No. 540 Washington, D.C.

The sale of aluminum cookware is prohibited in Germany, France, Belgium, Gr. Britain Switzerland, Hungary and Brazil.
 
GLASS / ENAMEL COATED                
 
Poor heat distribution. Foods stick and burn. Contains Lead & Cadmium.  “Lead can cause reproductive harm and neurological harm.”  Prop. 65   If gas & paint is unleaded, shouldn’t our cookware also be free of lead?
 
The fact is that all metals are toxic and our bodies require special transport and handling mechanisms to keep them from harming us. This applies just as much to essential minerals, like iron, zinc and chromium, as it does to non-essential metals and metalloids, like cadmium and arsenical compounds.
Heavy Metals and Cancer
Metals can directly and indirectly damage DNA and that means an increased risk of cancer, this is known as genotoxicity. There are also possibly nongenotoxic pathways, due to irritation or immuno-toxicity. Sure enough, a number of metals are known to be carcinogenic.
 
These are:
  • Beryllium and beryllium compounds,
  • Cadmium and cadmium compounds,
  • Nickel compounds and
  • Hexavalent chromium (remember the movie “Erin Brockovich”?) The usual target is the lung.
 It is a fact that metal implants in the body (as, for example, in bone pinning or plates) may be associated with adjacent cancers, caused by irritation of the tissues. The late Patrick Stortebecker at the Karolinska Institute in Stockholm also pointed out the frequency with which cancer of the jaw was found in association with metal amalgam fillings. That is disturbing, since this particular kind of “prosthetic” tends to be very long term and very common.
 
Notes from Dr. Mercola
 The presence of toxic metals in our systems is highly significant for they are capable of causing serious health problems through interfering with normal biological functioning. Although they can be found in high concentrations in the body, a number of these heavy metals (aluminum, beryllium, cadmium, lead and mercury) have no known biological function. Others (arsenic, copper, iron and nickel) are thought to be essential at low concentrations, but are toxic at high levels. Generally speaking, heavy metals disrupt metabolic function in two basic ways:
  • First, they accumulate and thereby disrupt function in vital organs and glands such as the heart, brain, kidneys, bone, liver, etc.
  • Second, they displace vital nutritional minerals from where they should be in the body to provide biological function. For example, enzymes are catalysts for virtually every biochemical reaction in all life-sustaining processes of metabolism. But instead of calcium being present in an enzyme reaction, lead or cadmium may be there in its place. Toxic metals can’t fulfill the same role as the nutritional minerals, thus their presence becomes critically disruptive to enzyme activity. Because their impact is at such a foundational level, heavy metals can be causal factors in literally any health problem.
 Avoiding heavy metal exposure is impossible. The inescapable reality is that it is impossible in this day and age not to be exposed to heavy metals. It is only a matter of how much and how often.
 
     So what can we do to prevent their accumulation in our systems and rid ourselves of them if they’re already present?
 
    Fortunately, a solution is at hand. Eating right can protect you from heavy metal accumulation.
 
    One of the primary ways the body gets rid of metal compounds is through a pathway that goes from the liver into the bile where it is then transported to the small intestine and excreted in the feces. When the micro-flora of the intestine has been reduced through stress, poor diet, use of antibiotics and other drugs, fecal content of mercury is greatly reduced. Instead of being excreted in the feces, the mercury gets re-circulated back to the liver. The person that is under stress, eating a poor diet, and/or taking antibiotics will tend to maintain a higher body burden of metals derived from dietary sources especially if they are eating diets high in fish.
 
    When your body is functioning optimally your cells can readily detox and a combination of Quantum Biofeedback and supplements can rid the body of any accumulated metals.  Accumulation of toxins in the body is not normal. In fact, your body is designed to be healthy and function at peak performance. Every cell in your body knows exactly what to do and how to do it perfectly, whether a liver cell, a brain cell, a bone cell, etc. Along with this, detoxifying is part of the nature of every cell as well. If it wasn’t, cells would die from autointoxication from their own waste; produced from their own chemical activities.  The critical factor determining whether or not heavy metals are retained in the body is biochemical balance at the time of exposure (and during the period after accumulation). Remember that the body is designed to detoxify.  Think of this natural capacity to detoxify as being like a computer program in every cell that is always trying to run. But the kicker is that cells need “the proper biochemical balance” in order to carry this through:
  • Proper chelating factors are needed to pick up the heavy metals
  • Sufficient energy production is needed to move waste out of the cell.
  • The proper selective membrane permeability to hold nutrients in and keep waste out.
    It is the differences in the status of these factors between individuals that accounts for variability in toxic accumulation.
 
If the chemistry is properly balanced, meaning:
* If the cells can produce the energy to mobilize the heavy metals
* If the chelating factors are available in the cells to pick up the heavy metals
* If the cells can efficiently regulate selective membrane permeability
     …then the cells will throw out the heavy metals as fast as they are taken in from exposure. Furthermore, as biochemical balance is restored at the cellular level, the innate capacity of the cells to detoxify kicks into gear and past accumulations are mobilized from storage sites for excretion.
    But if the chemistry is not balanced, then the body’s natural defense against heavy metals is undermined. Having no recourse against the heavy metals, the body is forced to store them away in its vital tissues, where, over time, they can do their insidious work, contributing to all manner of degenerative processes.
 
Heavy Metal Sources & Effects:
 
ALUMINUM:
    Alum, aluminum foil, animal feed, antacids, aspirin, auto exhaust, baking powder, beer, bleached flour, cans, ceramics, cheese, cigarette filters, color additives, construction materials, cookware, cosmetics, dental amalgams, deodorants, drinking water, drying agents, dust, insulated wiring, medicinal compounds, milk products, nasal spray, pesticides, pollution, salt, tap water, tobacco smoke, toothpaste, treated water, vanilla powder.
 
Effects:
     ALS, Alzheimer’s, anemia, appetite loss, behavioral problems, cavities, colds, colitis, confusion, constipation, dementia, dry mouth, dry skin, energy loss, excessive perspiration, flatulence, headaches, heartburn, hyperactivity, inhibition of enzyme systems, kidney dysfunction, lowered immune function, learning disabilities, leg twitching, liver dysfunction, memory loss, neuromuscular disorders, numbness, osteoporosis, paralysis, Parkinson’s disease, peptic ulcer, psychosis, reduced intestinal activity, senility, skin problems, spleen pain, stomach pain, weak and aching muscles.
 
BERYLLIUM:
     Coal burning, metal manufacturing, household products, industrial dust
 
Effects:
     Disturbance of calcium and vitamin D metabolism, magnesium depletion, lung cancer, lung infection, rickets, vital organ dysfunction
 
CADMIUM:
     Airborne industrial contaminants, batteries, candy, ceramics, cigarette
smoke, colas, congenital intoxication, copper refineries, copper alloys, dental alloys, drinking water, electroplating, fertilizers, food from contaminated soil, fungicides, incineration of tires / rubber / plastic, instant coffee, iron roofs, kidney, liver, marijuana, processed meat, evaporated milk, motor oil, oysters, paint, pesticides, galvanized pipes, processed foods, refined grains / flours cereals, rubber, rubber carpet backing, seafood’s (cod, haddock, oyster, tuna), sewage, silver polish, smelters, soft water, solders (including in food cans), tobacco, vending machine soft drinks, tools, vapor lamps, water (city, softened, well), welding metal.
 
Effects:
     Alcoholism, alopecia, anemia, arthritis (osteo and rheumatoid), bone disease, bone pain in middle of bones, cancer, cardiovascular disease, cavities, cerebral hemorrhage, cirrhosis, diabetes, digestive disturbances, emphysema, enlarged heart, flu-like symptoms, growth impairment, headaches, high cholesterol, hyperkinetic behavior, hypertension, hypoglycemia, impotence, inflammation, infertility, kidney disease, learning disorders, liver damage, lung disease, migraines, nerve cell damage, osteoporosis, prostate dysfunction, reproductive disorders, schizophrenia, stroke.
 
COPPER:
    Birth control pills, congenital intoxication, copper cookware, copper IUDs, copper pipes, dental alloys, fungicides, ice makers, industrial emissions, insecticides, swimming pools, water (city / well), welding, avocado, beer, bluefish, bone meal, chocolate, corn oil, crabs, gelatin, grains, lamb, liver, lobster, margarine, milk, mushrooms, nuts, organ meats, oysters, perch, seeds, shellfish, soybeans, tofu, wheat germ, yeast.
 
Effects:
     Acne, adrenal insufficiency, allergies, alopecia, anemia, anorexia, anxiety, arthritis (osteo & rheumatoid), autism, cancer, chills, cystic fibrosis, depression, diabetes, digestive disorders, dry mouth, estrogen dominance, fatigue, fears, fractures, fungus, heart attack, high blood pressure, high cholesterol, Hodgkin’s disease, hyperactivity, hypertension, hyperthyroid, low hydrochloric acid, hypoglycemia, infections, inflammation, insomnia, iron loss, jaundice, kidney disorders, libido decreased, lymphoma, mental illness, migraines, mood swings, multiple sclerosis, myocardial infarction, nausea, nervousness, osteoporosis, pancreatic dysfunction, panic attacks, paranoia, phobias, PMS, schizophrenia, senility, sexual dysfunction, spacey feeling, stuttering, stroke, tooth decay, toxemia of pregnancy, urinary tract infections, yeast infections.
 
IRON:
    Drinking water, iron cookware, iron pipes, welding, foods: blackstrap molasses, bone meal, bran, chives, clams, heart, kidney, leafy vegetables, legumes, liver, meat, molasses, nuts, organ meats, oysters, parsley, red wine, refined foods, shellfish, soybeans, wheat germ, whole grains.
 
Effects:
    Amenorrhea, anger, rheumatoid arthritis, birth defects, bleeding gums, cancer, constipation, diabetes, dizziness, emotional problems, fatigue, headache, heart damage, heart failure, hepatitis, high blood pressure, hostility, hyperactivity, infections, insomnia, irritability, joint pain, liver disease, loss of weight, mental problems, metallic taste in mouth, myasthenia gravis, nausea, pancreas damage, Parkinson’s disease, premature aging, schizophrenia, scurvy, shortness of breath, stubbornness.
 
LEAD: 
     Ash, auto exhaust, battery manufacturing, bone meal, canned fruit and juice, car batteries, cigarette smoke, coal combustion, colored inks, congenital intoxication, cosmetics,eating utensils, electroplating, household dust, glass production, hair dyes, industrial emissions, lead pipes, lead-glazed earthenware pottery, liver, mascara, metal polish, milk, newsprint, organ meats, paint, pencils, pesticides, produce near roads, putty, rain water, PVC containers, refineries, smelters, snow, tin cans with lead solder sealing (such as juices, vegetables), tobacco, toothpaste, toys, water (city or well), wine.
 
Effects:
    Abdominal pain, adrenal insufficiency, allergies, anemia, anorexia, anxiety, arthritis (rheumatoid and osteo), attention deficit disorder, autism, back pain, behavioral disorders, blindness, cardiovascular disease, cartilage destruction, coordination loss, concentration loss, constipation, convulsions, deafness, depression, dyslexia, emotional instability, encephalitis, epilepsy, fatigue, gout, hallucinations, headaches, hostility, hyperactivity, hypertension, hypothyroid, impotence, immune suppression, indigestion, infertility, insomnia, irritability, joint pain, kidney disorders, learning
disability, liver dysfunction, loss of will, memory loss (long term), menstrual problems, mood swings, muscle aches, muscle weakness, muscular dystrophy, multiple sclerosis, myelopathy (spinal cord pathology), nausea, nephritis, nightmares, numbness, Parkinson’s disease, peripheral neuropathies, psychosis, psychomotor dysfunction, pyorrhea, renal dysfunction, restlessness, retardation, schizophrenia, seizures, sterility, stillbirths, sudden infant death syndrome, tingling, tooth decay, vertigo, unintentional weight loss.
 
NICKEL:
     Butter, fertilizers, food processing, fuel oil combustion, hydrogenated fats and oils, imitation whipped cream, industrial waste, kelp, margarine, nuclear device testing, oysters,stainless steel cookware, tea, tobacco smoke, unrefined grains and cereals, vegetable shortening
 
Effects:
     Anorexia, kidney dysfunction, apathy, disruption of hormone and lipid metabolism, fever, hemorrhages, headache, heart attack, intestinal cancer, low blood pressure, muscle tremors, nausea, oral cancer, skin problems, vomiting.
 
Metal Removing Nutrients:
 
Calcium & Vitamin C:
     Just as lead will displace calcium, calcium is an excellent nutrient to utilize for displacing mercury and lead. Utilizing a combination of minerals, such as magnesium and calcium, is even more effective in clearing metals from the body. Increasing vitamin C intake is a reasonable cost-effective way to control toxic metal levels in the population. Several studies implicate lead in causing cavities, and at least one study suggests that almost 3 million cavities in children result from lead. Vitamin C and Calcium supplementation are recommended for protection.
 
Chlorophyll:
     Chlorophyll binds to heavy metals very well. In fact, it is imperative to choose a reputable source for your chlorophyll, which screens for toxins and heavy metals; or you may be getting more than you want. A good source is juiced raw, organic greens.
 
Fiber:
     Fiber, such as oat bran and apple pectin, will bind to metals and help draw them out of the body. Also consider that red beet root fiber is high in proanthocyanidins and antioxidants which facilitates clearance of metals through the liver.
 
Lipoic Acid:
      Lipoic acid is a potent antioxidant and has a high affinity for binding to metals. This makes it an excellent choice as a supplement to bind and clear mercury and lead from the system. It is best utilized in combination with conjugating nutrients.
 
Minerals:
     A mineral rich diet acts as a chelating agent. Many minerals will chelate metals, including calcium, magnesium, zinc and selenium. Mercury interferes with some functions of selenium, including its powerful antioxidant function and its ability to bind to metals. A good source of bioavailable minerals is from raw sea vegetables and grass juices from wheat, barley, alfalfa, kamut, etc.
 
Milk Thistle (silybum marianum):
     Milk thistle is a renowned liver herb, and supports this major detoxification organ. Milk thistle contains silymarin, a bioflavonoid that is a very potent remedy for the liver. Silymarin inhibits free radical damage; free radicals have an adverse effect on the detoxification enzymes of the liver cytochrome P450 system, while silymarin protects those enzymes. Glutathione is destroyed by lead. Silymarin not only prevents the depletion of GSH (glutathione), it even increased this liver-detoxifying enzyme. A sulfur pathway in the liver detoxes lead, and milk thistle helps to boost liver function.
 
Molybdenum:
     Large amounts of exogenous sulfur (from outside the body) will usurp the body’s stores of molybdenum to metabolize it. An easier solution is to use the nutrients which will facilitate the homocysteine pathway.  Homocysteine is a toxic substance; however the pathway itself, when properly supported, is essential for a host of metabolic functions. When the pathway is facilitated, sulfur is generated as a natural by-product at the end (molybdenum changes the toxic sulfite molecule to the much-needed sulfate).  Vitamins B12, B6 and folic acid, along with trimethylglycine and dimethylglycine recycle homocysteine to methionine, and allow for Sam-e to methylate phosphatidylserine, an important brain nutrient. Usually the people who are the most deficient in sulfur will be the most sensitive to metal toxicity and vice versa.
 
Sulfur:
     Lead, mercury and cadmium steal sulfur from important proteins, which could be enzymes, hormones, or cell receptors. Conversely, sulfur is needed in the liver detox pathway to hook onto these metals and clear them from the body. So lead, mercury and cadmium depletes sulfur, the very nutrient needed to detox the metal overload. A depletion of sulfur will also adversely affect joint connective tissue growth, since sulfur is an essential precursor to the building blocks of cartilage, namely glucosamine sulfate, chondroitin sulfate, and hyaluronic acid. Good sources are egg yolks, garlic, kelp, kale, turnip, raspberries, onions, cabbage, and mustard.
 
Zinc:
     Metal poisoning destroys many of the zinc-dependent enzymes. Zinc is important for proper functioning in a host of major metabolic pathways; it is a component of over 90 metallo-enzymes in the body. Lead has always been known as a neurotoxin, with the brain being particularly susceptible to attack. Lethargy is a common symptom of lead toxicity; lead inactivates the zinc-dependent enzymes of the Krebs’s cycle, which produces our energy. Zinc is also a part of the antioxidant enzyme, Zn-SOD, which fights superoxide radicals. Symptoms of lead toxicity are similar to zinc deficiency symptoms because lead can bring on a zinc deficiency. Zinc deficiency has been implicated in a wide variety of neuropsychiatric disorders, including dyslexia, epilepsy, mental depression, and attention deficit disorder. The symptoms of lead toxicity are similar to zinc deficiency because the lead destroys the zinc dependent enzymes.
 
Chlorella:
     Is a food-like all purpose mild chelator of heavy metals; it is a specially processed green-algae type of food that is taken with meals and is quite tolerable. But since chlorella is so easily contaminated, the manufacturer’s quality control is important and the product must be “cell wall broken”. The detoxification capability of Chlorella is due to its unique cell wall and the material associated with it. Chlorella’s ability to detoxify the body is very significant because of the large amount of chemicals we are exposed to in today’s modern world. This ability to detoxify chemicals is also one of the important differences between Chlorella and other “green” products.”
Cilantro: stimulates the body’s release of mercury and other heavy metals from the brain and CNS into other tissue. This facilitates the ability to remove heavy metal from the body using other dietary protocols, such as Chlorella and other chlorophyll containing herbs such as Nettles and Alfalfa.  These herbs aid in detoxifying by denaturing the toxins, protecting and restoring normal cellular functions while promoting elimination.
Become a Local FreshBonAppetit Health Affiliate
 
“…Whether you are a Home Builder, Realtor, Medical Doctor, Physician’s Assistant, Massage Therapist, Acupuncturist, Holistic Practitioner, Nutritionist, Herbalist, Chinese Doctor, Ayurvedics Practitioner you need to know about this system and share this valuable information with your patients and clients.  Due to a strong lack of nutrition in our society as well as environmental toxins modern day illnesses are being seen at a ten-fold rate.  When you become an affiliate with us we provide you with an amazing opportunity to share the wealth of knowledge and also participate in our FreshBonAppetit Health Affiliate Program which offers a competitive bonus offer for referring your clients to us to for a live cooking show that informs them of nutritional retention importance in their own kitchen and about the dangers of heavy metal and polymer contamination in the body.  Please contact us for more information about this program and to schedule your own Live Nutrition Show to learn more about how you can become apart of the movement to truly help lives.”