10 Days to Thrive … Declutter Day Nine
Declutter – What’s in your Kitchen cupboard?
It has been predicted that over the next 15 years, our waistlines will bulge. The World Health Organisation’s estimation that by 2030 over 85pc of Irish adults will have weight problems is a sobering thought. There are still many hidden dangers we are hardly aware of sitting in our cupboards in our kitchen. The industry has learnt to present and modify foods in such a way that it may even look better than the real thing.
At the beginning of the last century most people ate fresh organic food, free from toxic chemicals and our eating habits were healthier. Sugar and sweets were still something of a luxury and most family meals contained all the nutrients. Now all that has changed. The food we eat today no longer contains the nutrients we need for the correct functioning of our digestive system.
Sugar is the sweetest poison of them all … 
“Sugar taken every day produces a continuously overacid condition, and more and more minerals are required from deep in the body in the attempt to rectify the imbalance. Finally, in order to protect the blood, so much calcium is taken from the bones and teeth that decay and general weakening begin. Excess sugar eventually affects every organ in the body. Initially, it is stored in the liver in the form of glucose (glycogen). Since the liver’s capacity is limited, a daily intake of refined sugar (above the required amount of natural sugar) soon makes the liver expand like a balloon. When the liver is filled to its maximum capacity, the excess glycogen is returned to the blood in the form of fatty acids. These are taken to every part of the body and stored in the most inactive areas: the belly, the buttocks, the breasts and the thighs.
When these comparatively harmless places are completely filled, fatty acids are then distributed among active organs, such as the heart and kidneys. These begin to slow down; finally their tissues degenerate and turn to fat. The whole body is affected by their reduced ability, and abnormal blood pressure is created” BY William Dufty
This is why its important now we learn to read labels. The manufactures now uses substances to ‘improve’ our food. Just some of these are artificial colours, anti-oxidising substances, preservatives, emulsifiers, and thickeners artificial sweeteners. Many natural foods have being overheated, pressed, cooled, frozen or dried. This all means vital nutrients have being lost. Our digestive system has not adjusted to such totally altered foods such as white sugar, white flour and overheated oils.
Today’s challenege is go to your cupboard today take out 5 items and check the labels and then decide if you are going to keep it or throw it away. Ask the group should you throw it away or if you think ‘no way’ I paid for it i’m going to use it no matter how much sugar it has let us know.
Reading food Labels
