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Chapter 2
Dangers of “Fake” Food
Do you just assume that because it is on a shelf it must
be OK to eat? Do you have any idea what is in it or
what it does to your body internally?
This Is Not What Our Grandparents Ate
The biggest issue in our declining health is the changing quality of our food
sources. We're barely eating the same food that our parents and
grandparents ate just over 20-50 years ago (which is a tiny fraction of time
on the evolutionary scale of mankind).
Most things on a shelf these days are characterized by the three big
intruders: sugar, processed grains (corn, soy, wheat), and processed fats
(primarly soybean oil). In a lab, real foods are taken apart into their
proteins, fats, and carbohydrates, then put back together in 40,000
different ways to produce all the "foods" you find in the stores. Can you
believe that? Three dietary intruders that play a role in 75-80% of the foods
in the store.
These foods in turn wallop our bodies with a ongoing hormonal rush that it
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