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Transcript
- 03:55 What causes normally healthy foods to be damaged?
- 12:50 Unhealthy foods
- 16:00 Grains and breads
- 20:40 Breakfast cereals
- 22:35 Protein powders
- 29:24 Salt
- 34:42 Coconut oil
- 39:00 Grapes
- 41:40 Ketchup
- 44:27 Sugar
Wendy Myers: Welcome to the Live to 110 Podcast! My name is Wendy Myers, and I am a health and nutrition coach and a nutritional balancing practitioner. Today, Kate is not with us. She is gallivanting at the Hamptons this week, I am sure doing very unhealthy things. She’ll be back next week.
Today, I am interviewing Tracy Coe, a Whole Health Quantum Nutrition coach, about Damaged Foods Versus Real Foods.
Damaged foods are foods that normally be healthy but are not for many reasons. And we’re going to be giving you the tips you need to make healthier choices and pitfalls to look out for because when you eat damaged food, you have a damaged health. So this is a really important show. It’s a really good show, so I’m really looking forward to it.
Please keep in mind that this program is not intended to diagnose or treat any disease or health condition. The Live to 110 Podcast is solely informational in nature. So please consult your healthcare practitioner before engaging in any treatment I suggest on this show.
And I have a little present for all you listeners! I wrote an e-book called the Live to 110 by Weighing Less E-Guide©. So if you go to my site, myersdetox.com™, it is available to download for free. So just look for the blog post about the Free Weight Loss Guide, or you can click weight loss right in the post topics. It will be right at the very top. And the e-guide is basically a 33-page Basic Weight Loss e-guide, filled with science-backed tips from the latest research; all about diet and exercise; and other tips from the latest research about the causes of cravings and how to conquer your cravings; and how to reduce stress. Stress reduction is very important in weight loss.
So you listeners, go sign up to download for free, if you’re interested in learning some basics on weight loss. And the free e-guide is absolutely going to help you get started on the right path to lose weight. And it’s a primer for my book, When Diet and Exercise are Not Enough: Roadblocks to Weight Loss, which will be available in the Spring 2014. This free e-guide is the basis of weight loss. If that diet and exercise are not working, then you need to get my next book which talks about it. It’s a step-by-step plan to help you figure out all of your roadblocks to weight loss and eliminate them.
And now for today’s show! Today I’m going to be talking with Tracy Coe about Damaged Foods Versus Real Foods. Tracy is the founder of Body and Mind Coe-Dynamics, Pilates and Whole Health Nutrition Center, advocating the Weston A. Price Diet. And she’s also a certified Pilates instructor whose studio is located in Manhattan Beach, California. And you can see her on her website. Go visit her at coe-dynamics.com. It’s C-O-E dash dynamics dot com.
Wendy Myers: Hi Tracy! How are you?
Tracy Coe: I’m good Wendy! And how are you today?
Wendy Myers: I’m great! Thanks for coming on the show again!
Tracy Coe: Thanks for having me. I’m excited.
Wendy Myers: Yeah! I thought that it was really important. I like that you suggested that we talk a little bit about damaged foods because I think a lot of people are eating foods that they think are healthy, but they’re actually damaged. So I think it’s good that we are going to make some distinctions about healthy versus not so healthy damaged foods.
Tracy Coe: Yeah! Really, there’s a lot of misinformation out there, and one of my goals as a wellness consultant is to bring true education to people so they can make the best educated decisions for themselves and for their families.
Wendy Myers: Absolutely! So why don’t you get started a little bit and tell us about yourself and what you do in the health classes that you offer?
Tracy Coe: Right! Well, I am a wellness and quantum nutrition consultant and my emphasis is on a nutrients-dense diet, as well as cleansing the body so that it could start to uptake the nutrients that you are actually feeding it; so clearing the pathways. And my whole start at this has been a very long journey, but my primary emphasis is when I came out of a hospital and got very sick. I had to rebuild my life again after being in a hospital for two or three months, after just a very minor surgery. And I started my journey to seek what I felt was true wisdom, and what was more innate about the body versus it just being fed medications, or being fed different elements that don’t agree with the body, or that are foreign to the body. And so I’ve come to find out that we have been designed to connect to nature, and nature to support us, and we’re just part nature. So that’s where my emphasis is on. It’s educating people how they can support their bodies through nature.
Wendy Myers: Yeah, I love that! I think it’s so important. And one thing I forgot to do is mention the special offer that you’re going to give to the listeners. Everyone, Tracy is going to make a special offer just to the Live to 110 Podcast listeners. So if you go visit Tracy’s website at coe-dynamics.com or call 310-798-7600, in Manhattan Beach; her studio there. Just mention the Damaged Foods Versus Real Foods Podcast, and receive free admission to her next wellness workshop, or a 10 per cent off for Premiere Greens Mix. That’s really better than any multivitamin out there. It contains chlorophyll for detoxification, and has more vitamin C, more calcium, and more iron than compared to foods. So definitely go take advantage of the offer. So sorry, I want to get that out of the way before we go on our little adventure today about damaged foods.
Tracy Coe: Thank you!
Wendy Myers: Yeah! So, what causes normally healthy foods to be damaged?
Tracy Coe: Actually, it really all begins in the soil. What that means is, in today’s society, our soils have been pretty much depleted of its nutrients because we no longer practice sustainable farming. Most of our farming is now, the buzz word is, industrial farming or commercialized farming. So unless you are buying your foods from the actual farmer, who tills the ground, and is composting their soils, and turning their soils, the soils have been depleted of its nutrients that our bodies are supposed to be taking in from our food.
This concept is not new though. This actually started in 1936. A couple of doctors, Dr Carey Reams, Dr. Charles Northern had stated in 1936 that a majority of America’s health problems could be resolved be solving the conditions in the nutrients of the soil. And Dr. Max Gerson, who is well-known in the wellness industry for his many years of contributions, -also identified the depletion of soils to the increased rates of cancer.
For example, to put it a little bit more in layman terms, there’s been a study done that showed a peach from the 1900s. One peach contains so much vitamin A. I don’t have that particular amount. But from 1900 to 1950, in order to get the same amount of vitamin A from that one peach in 1900s, in 1950, you’d have to eat four of them. And then going into today, you’d actually have to eat 53 peaches to get the same amount of vitamin A you would get from one peach in the 1900s. That’s how much our nutrients have been depleted in our soils.
Wendy Myers: It’s so sad.
Tracy Coe: Yes. And we’re not just talking about produce because the livestock is supposed to be living off the land, and they are now living off land that’s also nutritionally depleted. And so what they’re eating is what we’re eating, and most of them are not even eating off land anymore. And that’s something I might go into a little bit later.
So everything just starts from the soil, right there. And so quantum nutrition, the product line that I, for the most part, work with, works and is very aware of this, and makes sure that their products come from nutrient-dense soil. So you’re getting the maximum amount of nutrients you can in your foods through their products. Another way that normally healthy foods are being damaged is through crops being sprayed. Our food crops are being sprayed with over three dozen chemicals. And the Environmental Protection Agency, the EPA, lists organ phosphates, which is another word for pesticides, as highly acute and toxic to bees, to wildlife, and to humans.
There have been studies on adverse effects to pesticides ranging from ADHD, to headaches, to confusion, depression, so on and so forth. So that’s another way; what normally healthy foods we think we might be eating, are being damaged is through pesticides.
And so it’s important to be knowing where your foods are coming from. Talk to the farmers that you are getting your produce from. And if you’re buying in stores, get the highest organics that you can. The issue, again, is the nutrient-dense soils. Even if you’re buying from nutrient organic soils, it doesn’t mean your nutrient levels are up to the high limit. As a result, it’s become more of a priority that we do need to supplement our food tables with superfoods, we’ll say; foods that are high in contents and high in nutrients.
A little bit about pesticides, which I find interesting, the reason why pesticides come along is because to kill the bugs. Well the bugs actually have a natural place in our environment. Bugs are supposed to eat plants that are sick and are dying. By nature, that’s what they’re supposed to be doing. So a couple of things when I say that is: If our foods actually have all the nutrients intact, bugs would not be attacking them.
Wendy Myers: Yes! That’s a very good point! My uncle actually was a kind of hippie and was trying to break the world record for the biggest, tallest tomato plants. Ha-ha! And so he was a huge, huge farmer and composter, and this and that. His tomato plants got about 18-feet high but the record was 30-feet high. So he was bummed. he never quite made it. He said that when the plants are really healthy, the bugs don’t attack it. So you have to have a healthy host. It’s not always perfect, but for the most part, if you’re food’s really healthy and nutrient-dense, they can’t get it. The bugs can’t eat them.
Tracy Coe: Exactly! The other thing is, if the industries are having to spray pesticides, then surely what you’re eating are foods that are sick and dying. So how could they have all the nutrients that your body needs to actually be uptaken into your own body?
Unfortunately, a more timely thing that we’re working with right now that’s become more and more prevalent, I think, more and more noticed, is genetically-engineered foods. I know it’s been around for a while but, as of today, over 85 per cent of crops are genetically-engineered. For those who don’t know yet what “genetically engineered” is, it’s a means of inserting genes into species.
What’s happening in our farming industry is there are genes that actually have chemicals, pesticides in them, that are being inserted into food crops. So when the food is actually growing, it’s growing with the pesticide in it, to ward off the bugs.
We’ve already passed it in California, but we were unable to pass the bill to label genetically-engineered food. But right now in the state of Washington, they’re working on getting the bill there: That when they go to the grocery store, they can have an option to know whether or not the food they’re buying has been genetically-engineered or not. Whole Foods has really stepped up to the plate and is requiring their vendors by a certain year, I think, within the next two or three years, that the vendors bring in to their stores labeled food; if it has been genetically-engineered.
Wendy Myers: I think it’s 2018. They’re giving them five years to do that.
Tracy Coe: Thank you. So those are, unfortunately, some ways that what should-be-healthy foods are currently being damaged. Beyond that, which I’ll talk a little bit later in some of the other questions you’re going to address, is after we go from the crops, what is happening to the food from the land to the food industry? There are all forms of ways foods can be damaged including pasteurization, hydrogenation, homogenization…these are really big words, extrusion…I’ll go over a few of the definitions, fortified, are some big words that we’ll talk about.
And also what happens in our kitchen. Are we cooking our foods to death, literally? Are they’re being warmed up in a microwave not only gives off radiation but also gives off electromagnetic energy? Are we peeling the skins that actually contain the nutrients within the food?
So these are just some other ways that I hope we will be addressing deeper as we go into some questions, and how we can help people really get healthy, real foods into their diet.
Wendy Myers: So what are some of the foods that many people think are healthy but, in fact, are not because they’re damaged in various ways?
Tracy Coe: Or Should be healthy, I’ll say, because there’s a complete of definitely some foods on here that I have. I want to start off with water, I know that sounds kind of funny. Water is a beverage.
Wendy Myers: It’s a very confusing topic. There are so many options and so much marketing, and it’s hard to know what to buy. So why don’t you clarify that for us?
Tracy Coe: Sure, I’ll talk a little bit about that. Well, a healthy body, and the reason why I’m starting off with this is because basically, a healthy body is supposed to be 70 to 80 per cent of water. For those who are typically dehydrated, it means they don’t have that amount of water in them.
In 1987, Tom Brokaw, if anybody remembers him, at that time, indicated again, there’s no more clean water in America. There are traces of chemicals; there are traces of other people’s medicines, fluorides, chlorine and heavy metals in these waters. So what do we do? We go out and buy a Brita filter or we go and buy some other kind of filter that taps on to our sink, which are a step towards the right direction.
Unfortunately, most of the filters out there don’t even come close to taking out drug residues and chemicals, especially, fluoride. There’s no filter out there, outside of a reverse osmosis system, that does not take fluoride out of your water. And fluoride, for those who aren’t aware, has never been tested for its effectiveness in terms of bettering the body. It’s never been tested to do that. It’s actually been shown to be not effective. In addition, even worse, it has had effects of neurotoxicity, creates imbalances in the body’s pH, which is really important for your whole health-being. It’s one of your main foundations, and it also causes changes in you bone density.
So to keep it really limited, because there’s so much more we’re going to cover, your best recommendation for getting good, hydrating water into your body is to get a reverse osmosis system which takes out all the bad, including the fluoride, but also takes out all the minerals as well. What you do to re-add minerals is by re-adding some natural air-dried salt to your water. It provides a slew of minerals and electrolytes. That’s just one.
Tracy Coe: Let’s talk a little bit about bread, grains, granola and cereals. I’m just going to package them into one. Many of us think, “If the wonder bread is not healthy. then I’ll try the wheat bread.”
Wendy Myers: Yeah, “Whole grains are so healthy.”
Tracy Coe: So grains and bread, they have actually been eaten for centuries back before Christ’s time. But what has happened?
Today we all these gluten intolerance, and IBS, and so many digestive issues going on in today’s society.
How come today and not back then? There’s a few reasons why. In the pre-industrialization times, they took great care in preparing their grains by soaking and fermenting, which is what my upcoming class is going to be on September 28th: It’s about soaking and fermenting foods to get more nutrients in your body. The reason why they did this is because, naturally, grains have what is called, phytic acids in them. It’s a substance that actually blocks mineral absorption. So if the phytic acid is not soaked off these foods, then you’re eating foods and you’re not able to absorb the nutrients, the minerals that’s coming with them.
The other reason why they would soak and ferment their grains is it would actually also neutralize the enzyme inhibitors. We need enzymes to actually digest our food. Our bodies, as a reserve, only have so much. We’re supposed to be getting our enzymes through our food. If the grains are not soaked, it has what blocks the enzymes from doing their work. But once you soak them, you take those blockers off and you’re now getting enzymes on your food. as long as it’s raw, fermented or soaked.
The other reason why the pre-industry would soak and ferment their foods is so they would actually get more nutrients out of their foods, especially in the B vitamins.
So what’s happened between the pre-industry time and today? For example, our grains, first of all, are planted in deficient soils, which we have already talked about. Then they’re sprayed with a lot of chemicals, which we have also discussed. Both of these wreak havoc on our liver. Then they’re stored in vats, which could be infested with mold. That sparks your immune system to go into attack. Then, after that, the ingredients are processed, put together, they’re baked at 350 degrees or higher, and your digestive system has no idea how to break this down. So it’s left in your stomach, rotting, which basically produces an environment; you pick up parasites, bacteria and fungus. Doesn’t sound too healthy, does it?
Wendy Myers: No. Also in the processing, it picks up aluminum, other heavy metals and toxic forms of iron. White flour is one of the main sources of toxic forms of iron too.
Tracy Coe: Absolutely! As a matter of fact, back when they started to discover that people weren’t getting enough iron from the wheat anymore because of all the processing it went through, they started to enrich the white bread with a synthetic iron. They call it rock iron. So when you go out and buy your flour and it says “enriched flour”, that’s what you’re buying. You’re buying flour that’s been infused with synthetic iron.
Instead of increasing the iron in your body, because it’s synthetic, your body does not know what to do with it. It actually attacks your liver, so the liver function decreases; males have suffered from impotence with this; it accelerates aging of the brain; it decreases the ability of the brain of continuing to function, and memory and things of that nature; and it puts a lot of stress on your immune system.
Wendy Myers: I know. I’m detoxing iron right now and ooh, it’s nasty. I’m doing infrared sauna in my nutritional balancing detox program and the iron is stored in the liver. It builds up in the liver and you have to detox it, and it really makes you angry when it’s coming out. It’s not fun.
Tracy Coe: It can be definitely attacking on the body. I think, within the same realm, because I want to cover this too, is breakfast cereals. The main reason why I want to cover it is it costs a lot of money to buy a cereal out there and ha-ha, you’re feeding your body no good food. It’s not even zero-calorie food, it’s negative-calorie food because it really is damaging to the body.
Wendy Myers: And some people think it’s healthy. They think they’re eating a cereal and it’s super healthy.
Tracy Coe: Especially when you’re buying organic. You think, “Well, it says organic so it should be healthy for me.”
It may have started off as healthy but what happens is these boxed breakfast cereals, there was an unpublished study that showed that these cereals go through a process called extrusion. What it’s doing is it’s taking these grains and putting them under very high pressure and high heat that changes the molecule structure of the actual food; of what it was originally created to do. Now, it has become some kind of garbage, so to speak.
Wendy Myers: And that’s to create those little shapes like the O’s, or the rabbits, or whatever?
Tracy Coe: Absolutely, and binds them together. This just puts a heavy load on the nervous system, these breakfast cereals; like I said, even the organic ones. Really, the modern day breakfast cereals are a bad deal all the way around. They’re very costly, in terms of actual dollars being spent on your food, and they’re super unhealthy for your body. They’re very taxing on the body. You’re much, much better eating an egg from the pasture-raised chicken and some bacon from a pasture-raised hog.
Wendy Myers: That’s what I do every Sunday!
Tracy Coe: Yes, that’s awesome. Or soaking some oats and making yourself a porridge.
So those are a few. I don’t know if you want to touch on much more. Do you want to touch about protein powders?
Wendy Myers: Absolutely! Because I think a lot of people are taking protein powders, thinking they’re healthy. So yeah definitely, let’s go over that.
Tracy Coe: They can be! Again, it’s all about from point A to point Z, what’s happening to this protein powder. Protein powders are meant to be a supplement of protein and nutrients for your body. The issue comes in really learning if it is a high-quality protein powder.
Back in 1999, JAMA reported a study on randomly-selected nutritional products that are on the market. And they discovered over 97 per cent, close to 98 per cent of nutritional products on the market were either non-effective or toxic. So that leaves two-and-a-half percent. Protein powder is one of those.
For example, let’s say you’re buying a protein powder that contains egg and whey, then you’re dealing with residues if they’re not pasture-raised eggs; and if they’re from whey, which comes from milk, that is not from a cow that’s been properly raised on a pasture, that’s not been induced with antibiotics and so forth; so then you’re taking in residues of hormones, antibiotics and pesticides all at the same time.
Let’s say you’ve opted out for the egg and whey, and you’re taking soy. Well, there are already numerous studies of how soy is damaging to your body when not properly eaten, which is minimal, as well as being fermented and cultured. Soy is not meant to be a primary main meal diet. It’s not meant to be eaten as a processed food. Very nifty.
Wendy Myers: Right! When I vegetarian, I ate a ton of soy, I totally damaged my thyroid with it. And people don’t realize how many anti-nutrients. It’s such an unhealthy food to eat.
Tracy Coe: Yes, and I did as well. I was in that mainstream at that time of what’s the healthy food, listening to the marketing, of course.
On top of that, 85 per cent of soy crops are genetically-engineered, which we’ve already talked about the damaging effects on that. In addition, soy in itself, in general, if it’s not made as a fermented food, has phytoestrogens, and that’s where we’re talking about the hormones. So it really disrupts hormone balance for men and women.
So then, “Okay! I’m not going to eat soy protein and I’m not going to eat protein powder that has egg and whey in it. I’m going to opt for brown rice and ham.”
Again, was it prepared where it’s soaked and fermented to take out the phytates, to take out the indigestibles? And even if they were, now what else remains in your protein powder are their natural flavors, which is strong indicator of MSG, which is a neurotoxin.
Are there synthetic vitamins that have been added to enrich your protein powder, which truly don’t nourish the cells because again, there’s no communication between the synthetic vitamin and the cells. So what’s happening is your body starts to treat it as a foreign agent. It doesn’t know what to do with it, tries to expel it, so your immune system has been hyper-activated, and your aging has also been hyper-activated.
I pulled up an example of some ingredients from a shake, Isalean shake. It’s an isogenetic shake. There were over 48 ingredients listed on the shake and there’s even a show, it’s called Friday Science, and one of the things that they say is if your food product contains more than five ingredients, it’s no longer food.
Wendy Myers: Yeah, I think it was Michael Pollen. He was famous for that. Ha-ha!
Tracy Coe: Yes, it was quite interesting. So again, it’s really important to learn where your product came from and where has it gone in the process.
Wendy Myers: So are you saying you don’t like whey protein powder?
Tracy Coe: Oh, I actually take whey protein powder every day.
Wendy Myers: You just want to be careful which kind?
Tracy Coe: Again, Quantum Nutrition, the company I primarily work with, because I am very confident with their products, we can test their products with a kinesiological test; to test whether a product is strong or weak. Their products test very strong. They follow their products all the way from the source, all the way through the shipping, the containers and the shipping. So they know their products from A to Z. They know what’s happening to it. Not only is it starting off as a superfood source, it continues to maintain their superfood source until it gets into your body, and your body starts uptaking the nutrient itself.
Wendy Myers: Yeah, I’m very impressed with their line. I think it’s an amazing line. It’s very, very well-made, well-designed and everything. It’s fantastic.
Tracy Coe: Yeah, many of the things they pride on and one of the things is they are beyond organic. Again, just eating organic doesn’t mean you’re getting all the nutrients you need. They really work towards creating nutrients that speak to one another, so it’s above and beyond the sums of just eating individual products.
Wendy Myers: So it’s Premiere by Quantum Labs?
Tracy Coe: It’s Quantum Nutrition Labs. They also go by Premiere Research Labs.
Wendy Myers: Okay.
Tracy Coe: The other thing that they’re very well-known for is they’re completely non-toxic, non-additive. There are no synthetics, there are no added binders, there are no added toxins; all the way through the processing, all the way through the packaging. Even their bottles have been patented. The bottles that they use to prevent light from going in and going rancid have been patented for that process.
Wendy Myers: You mentioned about how salts can be damaged? I think that’s a really important one because everyone uses salt every day and really don’t realize the health issues that they can have by using the wrong salt. Why don’t we talk about that a little bit?
Tracy Coe: Sure! One most important thing is that the body actually needs salt. I know people are very scared, you know, high blood pressures, cholesterol, and so on and so forth. But actually, our bodies do need salt. There have been a lot of studies that have shown that people have had more problems with bone fractures, with blood sugars, and so forth that have been depleted of salt.
So why does our body need salt? Well, it needs it to create what’s called HCL or hydrochloric acid, which is supposed to be in our stomach and is supposed to be our first basic defense or antibiotic against foreign agent, such as bacteria, parasites that enter through our food. They’re supposed to be attacked by HCL. If you don’t have proper salts going into your body as a child, your body runs out of its own hydrochloric acid and so it’s important that we replenish that.
Another reason why our body needs salt is to facilitate digestion and a cooling process to move the foods into your small intestines. Salt brings us electrolytes to help nourish and rehydrate our bodies. Salts also, again, have a slew of trace minerals that we can’t get from many of our foods. It also actually supports the kidneys, which is a huge, important part of the body, right?
So saying all this, salts are not created equal. There are salts that are very health-damaging and there are salts that are very truly nourishing to the body. For example, salts are made up of a sodium and chloride bond. Your table salt, your morton salt, your white salt, number one, it’s bleached. Salt is not naturally white. So if you’re eating white salt right there and then, you already know you’re eating a toxic element or a destroyed element through some form of processing. But also most of the table salts or all of the table salts that are out there on the market are heated at temperatures between 1100 and 1300 degrees.
So what’s happening with the chemistry is that chloride and sodium bond, naturally they’re supposed to break apart and work separately in your body but being that they’ve been heated, they have probably been completely destroyed but also that bond is not able to break apart anymore. Basically, your body treats it as an indigestible product, a foreign agent, a toxic agent in your body. Again, it sparks your immune system. It does not create health.
Wendy Myers: Yeah and that’s a toxin that’s responsible for high blood pressure. When your doctor tells you not to eat salt, that’s the salt. Sea salt does not raise high blood pressure because it works with your body.
Tracy Coe: Because the bond breaks apart and the chloride is used to create that hydrochloric acid and then the sodium is used to create a cooling agent. So that when the digesting products go from your stomach to the small intestines, the small intestines can actually absorb the nutrients that you just ate. So when you have salt in your body that’s been highly heated, your body is not able to absorb even the nutrients that you’re trying to put into it.
Wendy Myers: So I’m sure everyone’s really happy to hear that they can eat plenty of salt, plenty of sea salt. But aren’t some sea salts bad? Because some sea salts are bleached also.
Tracy Coe: Again, yes, you have to know where your product is coming from, and what process it’s going through. So it could be land salt or it could be sea salt. The important part is that it doesn’t go through a chemical processing and it has not been heated at a high temperature. So a lot of times, I say air-dried. You also need to make sure that it is actually dry because, if not, it can create mold.
Wendy Myers: Yeah, some sea salts are naturally white but I think there’s a lot of sea salt, you can tell by the price point too, that if it’s really cheap sea salt, then it may very well have been bleached.
Tracy Coe: The white salts that have been put through a process are really kind of clear and almost crystal-y. Salts that are white, that are natural, you’ll see some kind of grainy, other colors in there, not just all white. They almost look like a dirt residue, so to speak.
Wendy Myers: I think it’s good to stick to colored salt and you’re safe. You’re guaranteed.
Tracy Coe: Absolutely! And again, just to mention, the products that I am mentioning, I know you said the Greens at 10 per cent off, the Greens product in the beginning of the promotional. I’m actually offering 10 per cent off any of the products that I even mentioned in the Real and Damaged Foods, including salt, including whey protein, and the greens. Just to put that out there.
Wendy Myers: What about coconut oil? A lot of people are really getting into coconut oil and cooking with it these days. You see big jars of it in your membership clubs like Costco. What are of the issues that people should really be aware of, in regards to coconut oil?
Tracy Coe: I’ll keep this brief but again, it’s just the same thing: As buyers, you must be educated. You must be informed of your sources. And yes, coconut oil is another one of those really healthy foods that is being damaged out there, as it’s being marketed more and more because it’s becoming more of a profitable form of food, unfortunately.
Coconut oil is not created equal. And I have tested coconut oil even from Whole Foods. For example, a lot of the coconut oils out there, there are solvents that are being used to extract the oil from the coconut. And solvent is just a form of processing the food, an industrial form of processing. Also, a lot of the original sources of coconut oil are made from what’s called copra, C-O-P-R-A.
And really, what that is, is dried meat of the coconut that’s been left open to dry, which allows mold growth and insect contact on it, which turns the meat brown. So when you buy coconut oil, you’re not buying brown coconut oil, are you? You’re buying white. Right? Well, in order to get it back to white, it has to go through a bleaching process and a deodorization process. So these are just added chemicals to your coconut oil.
Now let’s say the company that you are buying from actually doesn’t use these forms of processing. It’s a pure way of extracting the oil, they make sure it comes from the proper coconuts, but then they’re putting it into a glass container that is clear. What’s happening at that point, it’s allowing light, radiating it, causing it to go rancid while sitting on the shelf.
Wendy Myers: Yeah, I know. You think you’re buying a glass bottle, then that’s going to be better than plastic but a lot of times it’s not.
Tracy Coe: So, again, it’s just one element on how far Quantum Nutrition Labs goes with their products. They went out and created a container, a bottle, patented it. It’s a vial-like bottle which prevents lights from causing products to go rancid or to decrease their nutrient content so that the products themselves, once they are bottled, they are containing the nutrient content that they came out from.
Wendy Myers: So what should a consumer be looking for? Should they be looking for organic, extra virgin? Or can they still be experiencing these poor production issues on products that are labeled organic like that?
Tracy Coe: I would say yes. Start looking for that but also start contacting the producers of it, the manufacturers, and question them about their products and how it’s processed. This could be a tedious process, right? You don’t have time to really be calling people. My other thought line is get to a health practitioner, a wellness practitioner that you can trust.
I don’t know about you, but I have a financial investor that I can trust with my money because I don’t have time to look at the market to see what’s going up and down. So I say, “Here you go. You take care of it, and I get my monthly statements.”
That’s money, right? If we don’t have health, we don’t have anything. We don’t have money, we don’t have anything. So if you don’t have time to invest, to really look and see what you’re getting in your body or what you’re trying to buy, get hooked up with a wellness practitioner that you can trust and look to them as a partner. And use them as a partner.
Some of the things you did indicate by going into your stores is cold-pressed, extra virgin, not in a clear container.
Wendy Myers: Okay. What about grapes? A lot of people, they’re drinking wine, and they’re eating fruit, the grapes, thinking it’s really healthy. What are some of the pitfalls that someone could be facing when they’re buying their grapes?
Tracy Coe: Grapes are actually supposed to be a very powerful antioxidant and high in reservatrol. So it’s a great anti-cancer food. The unfortunate part is that grapes in the US are the most highly-pesticided crop. So literally, by drinking a non-organic glass of wine is like drinking a straight glass of pesticides.
Wendy Myers: I have drank a lot of pesticides in my day. Ha-ha! I barely drink anymore, but I used to.
Tracy Coe: Yeah. What does this do? This directly destroys your thyroid. Your thyroid acts like a garbage can. It takes up toxins but it’s also supposed to be able to release the toxins. It’s almost like a sink that gets clogged up, right? If the sink never drains, what happens? It back-flushes, right?
That’s what happens with the thyroid. If it’s getting filled up with all these toxins and the toxins are filling up more than what can be released, it backs up on you. It also affects your liver, hence, fatty liver happens. Again, the toxins get muddled up inside the liver.
So if you’re going to drink wine, and I enjoy my wine, I would be looking out for the biodynamic farming. I would be looking out for organic farming.
Most of the wines in Europe are pesticide-free. Not all of the, but most of them.
Wendy Myers: Yeah, they are fanatics about the quality of their foods so they don’t have to worry about GMOs and all those other kinds of problems that we have on our food supply here in the US. Thumbs up!
Tracy Coe: Exactly! As a matter of fact, I think it’s up to now 64 countries, not the US being one of them, but there are now 64 countries that either banned genetically-engineered foods or required them to be labeled, but the US doesn’t.
Wendy Myers: Of course. That’s what we’re her for though, to tell everyone, “Beware of your food.”
Tracy Coe: Those are some foods that are supposed to be and can be very health-oriented for our bodies but also can be very damaging.
Wendy Myers: Let’s go into ketchup. Ketchup is the most popular food in the world, so I really like that you decided to touch on that in today’s show because a lot of people eat ketchup. Ha-ha!
Tracy Coe: As well as me, and that’s why I wanted to touch on it. Ha-ha! I think I grew up ketchup as a child, actually.
Wendy Myers: It’s one of people’s main vegetables.
Tracy Coe: It is, right? Exactly! So you think it used to actually be created with tomatoes that were nutrient-dense because it came from soils that have the nutrients in them.
Well, there’s over half a billion bottles sold annually in the US alone, and it’s definitely one of the leading examples how healthy food can be a negative food to the body. In tradition, when it was made, it was made, again, with tomatoes that had their nutrients intact and they were cultured. The food was actually fermented and cultured, so it had live enzymes in it, which means it could digest in your body. It was fermented with a lactic acid, a friendly bacteria, which basically, a friendly bacteria is supposed to be 85 per cent, and the bad bacteria in our body is supposed to be 15 per cent. So the good bacteria can win over the bad.
Well, today’s ketchup is pretty much made from a commercial tomato, an industrialized tomato, and probably genetically-engineered crops. So not only does it no longer contain the nutrients it’s supposed to have, it has a bunch of chemicals in it already, starting from the get-go. Then it’s further treated with chemicals both in and the outside. It’s sprayed around, it’s processed, and then it’s pasteurized, so that it could stay in a bottle for a shelf life, and stay on. So there are more chemicals, there’s more processing, there’s more preservation. Then you add the syrup, the sugar onto it, which is corn syrup. And corn is one of those crops that are about 85 per cent engineered. Then you add some artificial coloring, and you add some additives. And now you get your ketchup.
Wendy Myers: Oh, my french fries! My trans-fat fries!
Tracy Coe: The good news is it’s really easy to make. I had to find how to make it because I love my ketchup. Ha-ha! So it’s very easy to make and if you are naturally fermenting it, again, in my class on September 28th, we’ll have recipes and taste testings. When it’s actually fermented, it actually stays for a while within your fridge, like two months.
Wendy Myers: Yeah! Actually, there’s a brand called Rejuvenate Foods. I don’t know if they sell locally here in Los Angeles, but they make a fermented ketchip. That’s kind of interesting. I’ve never tried it. I’m too scared, ha-ha! And the price is $10. It’s expensive.
Tracy Coe: Yeah. It’s not that costly to make it in your kitchen. It’s actually really cheap, and really easy and fast, and it tastes awesome. And it provides you a bunch of nutrients.
So come to the class on September 28th.
Wendy Myers: What about sugar? Sugar is obviously one of those foods that a lot of people are eating every day, damaging our health. Are there some differences between sugars that could possibly be healthy and sugars that are damaged?
Tracy Coe: Even though if we eat it, most of us really know that sugar is not good for the body, right? Which is true! But it also, put a little twist on this, is real sugar is actually essential for life. In other words, we need it to live. Isn’t that funny?
I’ll give you the catch in a moment so don’t get too excited.
Why does the body require sugar? It requires it as an energy or fuel to run our basic body functions, including breathing, circulation, for the brain and just for regular daily and athletic activities. So it is used as a fuel. The catch is,the body only needs about two teaspoons per day.
Now if you’re one of those people who are still drinking a can of Coke, which if you’re going to drink a can of Coke, drink Coke and not Diet Coke, because at least you’re getting some real sugar, I think, these days. But one 12-ounce can of Coke is equivalent to about 10 teaspoons of sugar. So that’s equal to what? Five days of sugar in just one can of Coke.
So if you’re going to be eating sugar, your best form to punch that sweet tooth is organic fruit and honey that’s not just labeled raw but that has never been heated or processed, because honey is very sensitive, and any form of heat actually transforms that sugar to a bad sugar; any form of heat. And it creates more of a bad sugar in your body than it would be a good sugar. Pure dates are good and there’s been coconut sugar out there too, but I would be careful on that as well. But honey, dates, and fruit.
Wendy Myers: Yeah I heard people really, really like date sugar. Some people that don’t tolerate organic sugar very well can tolerate the date sugar for whatever reason.
Tracy Coe: Exactly!
Wendy Myers: That was really, really interesting. I think that it’s really important to give the listeners these tips about these different foods because there are just so many pitfalls that you can fall into with regards to eating foods that you think are healthy when they really are not.
So thank you so much for spending this hour with us and the listeners. My only hope is to educate people on their health so that people can have a long, healthy, disease-free life. But remember the time to be thinking about your health is while you’re still enjoying it, and not waiting until you get sick.
So thank you so much for being on the show. And, again, listeners, Tracy is making a really special offer only for Live to 110 Podcast listeners. So go visit Tracy’s website at C-O-E dash dynamics dot com, or call her at 310-798-7600, and mention the Damaged Foods versus Real Foods Podcast, and receive free admission to her next wellness workshop or 10 per cent off on any of the products that she has mentioned on the show today, like the Premiere’s Greens Mix and coconut oils, and the whey protein powder.
And well, thank you so much Tracy!
Tracy Coe: Thank you Wendy. It has been a pleasure. Again, it’s my fulfillment to be able to help educate people and help them make more educated decisions so that they can live a life that’s full of joy and passion, and not aches and pains.
Wendy Myers: Thank you so much!
Tracy Coe: Thank you.
Wendy Myers: It has been an honor spending this hour with you, listeners. Hopefully, this show moves you one step closer to abundant health. And remember, the time to be thinking about your health is while you’re still enjoying it, not waiting until you get sick. So thank you so much for listening to the Live to 110 Podcast. You can go check out my website at myersdetox.com™. You can find me on social media. I’m on Facebook and Twitter @iwillliveto110, Instagram @liveto110, and YouTube @wendyliveto110. So go check out all those things as resources. You can find all kinds of info about what I’m up to. Thank you for listening.
