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Transcript
- 06:23 About Tracy
- 08:45 Importance of fats
- 11:30 Damaged Fats
- 16:49 What oils are ok to use?
- 25:22 Trans Fats
- 31:30 Proteins
- 33:40 Raw dairy
- 39:15 How to avoid damaged foods?
Wendy Myers: Welcome to the Live to 110 Podcast. My name is Wendy Myers and I’m a Health and Nutrition Coach.
Cate Beehan is also a Health Coach, a SoulCycle instructor and a Pilates instructor.
Hello Cate!
Cate Beehan: Hi Wendy, how are you?
Wendy Myers: Say hi everybody!
So, today I’m interviewing Tracy Coe, a Whole Health Quantum Nutrition coach about Damaged Foods vs. Real Foods.
This is going to be part two. We had such a great response from the first podcast about you know, foods that are normally healthy, but not for many reasons if they are cooked improperly or are sourced improperly.
So today, we wanted to give you some more tips that you need to make healthier choices and the pitfalls to look out for. Because when you eat damaged food, you will have damaged health. So this is a fantastic show. I wanted to have her on again because she is such a wealth of information and it was just so interesting last time so, stay tuned.
Wendy Myers: So Cate, why don’t you do our little disclaimer?
Cate Beehan: Sure.
Please keep in mind that this program is not intended to diagnose or treat any disease or health condition. And is not a substitute for professional medical advice. The Live to 110 podcast is solely informational in nature. Please consult your healthcare practitioner before engaging in any treatment talked about on the show.
Cate Beehan: So tell me about your book. What’s going on with that?
Wendy Myers: Well, the Free Weight Loss Guide is coming on really well. I finally finished it and I can give it to you guys for free! So all you listeners out there, if you go to my site, myersdetox.com. The weight-loss book is called Live to 110 by Weighing Less eGuide and it’s available to download for free. Just sign up for it on the home page or on the sidebar where it says to join the Live to 110 community. And the eGuide is a 33-page basic weight-loss eGuide, filled with science backed tips that I’ve spent months researching about the latest stuff on diet and exercise.
There are also lots of tips about the causes of cravings and how to conquer your cravings. I think a lot of you will find it really really interesting. And also how to reduce stress, which is a very important component of losing weight that many I think, will find surprising. And the eGuide basically helps you to start your path to lose weight. It’s a primer for my book When Diet and Exercise Are Not Enough: A Step-by-step Plan to Eliminate Your Roadblocks to Weight Loss and that will be available in Spring 2014.
Cate Beehan: Yay!
Wendy Myers: Yeah I know it’s though. I’m working on that book too and I’m trying to write two pages a day, but it’s difficult. It’s a big challenge.
Cate Beehan: I can imagine. It must be.
Wendy Myers: We were talking before we were recording. You mention that you fell on your head today?
Cate Beehan: Well, I fall on my head.
I actually filmed a yoga video for BuzzFeed today, and it’s gonna be yoga tips. And I was going through some Vinyasas and just doing some poses that I know and I’m working on perfecting my headstand, but I don’t get it all the time. So I went into a headstand and I got it. And then instead of coming out and going to a back bend because I’ve already done like 50 back bends, because they were filming it and it has to look perfect and that’s how it works. I just crashed down on my back pretty hard.
Wendy Myers: Oh no.
Cate Beehan: I’m icing it right now as we speak. I’ll be fine, but the joys of being in front of the camera.
Wendy Myers: So how did that come out? How did you you get the gig filming for this yoga site?
Cate Beehan: Well, BuzzFeed.
Wendy Myers: What is that?
Cate Beehan: BuzzFeed is like a big website. You know BuzzFeed? I’m sure you do. They have these silly GIFs and it’s really funny., but then they also opened this new video part of it.
Wendy Myers: Yeah, I’ll have to check that out. I’m not familiar with it.
Cate Beehan: I know. It’s hilarious. It’ll be like, “You know you’re a kid of the 90s when…” and then they’ll have all these one liners with pictures or GIFs or whatever. They’re just hilarious. You have to check it out it’s really funny.
So, my friend works at BuzzFeed, she is one of the people that started the video portion, so she asked me to be in it.
Wendy Myers: Oh nice. That’s fun.
Cate Beehan: Yeah.
Wendy Myers: I didn’t realize you were that into yoga too.
Cate Beehan: Well, I have to if I want to be able to actually move my body.
Wendy Myers: I know you’re doing so much cycling you got to stretch it out too.
Cate Beehan: Yeah, my quads and my hip flexors would fuse and I won’t be able to walk so I have to stretch and do yoga at least once a week.
Wendy Myers: You got problems honey. Big problems you got to keep those quads stretched out.
Cate Beehan: Yes, that why my foam roller is my best friend.
Wendy Myers: I used to have my trainer roll out my little knots. I just hated it. It’s so painful, but it’s so necessary too. Roll it out with a foam roller.
Cate Beehan: It is. It hurts, but it hurts so good.
Wendy Myers: Well everyone, now for today’s show, I’m gonna be talking with Tracy Coe about Damaged Foods vs. Real Foods.
And Tracy is the founder of Body & Mind Coe-Dynamics Pilates and Whole Health Nutrition Center advocating a Weston A. Price diet. She’s also a certified Pilates instructor, like Cate. Whose studio is located on Manhattan Beach. Her website is www.coe-dynamics.com.
So hello Tracy. How are you?
Tracy Coe: I’m good Wendy. How are you today?
Wendy Myers: I’m fantastic. I’m ready to learn about damaged foods.
Tracy Coe: Okay, and how to get some good healthy foods in your body. How is that?
Wendy Myers: Yeah. So for everyone out there, Tracy is making a special offer for Live to 110 podcast listeners. You can go visit her website at www.coe-dynamics.com. or call her at 310-798-7600. How did you get that number? That’s a good number.
Tracy Coe: I got lucky! Let’s move it.
Wendy Myers: So just mention the Damaged Foods vs. Real Foods Podcast and you’ll receive a free admission to her next wellness workshop. When are the some other ones coming up?
Tracy Coe: Well, in September 28th I am doing a workshop, it’s a food workshop, where we are going to sprout and culture foods and more importantly, eat them and taste how delicious they can be.
And in October, we will be doing a workshop on Superfoods. And we are making some really quick, really nutritious, very delicious Superfood smoothies that will get you going for your day without any kind of sugar crashes and having long-termed energy going on.
Wendy Myers: How nice!
I also forgot to mention that if you mention this podcast, the Damaged Foods podcast, you can also get either the workshop or 10% off your supplements from Premier Research Labs. Including the greens mix which is really better than any multi-vitamin out there and it contains chlorophyll for detoxification, and has a lot of vitamin C, calcium and iron. It’s super healthy or any of the products and supplements that she mentions on the show today. You get 10% off.
Tracy Coe: Absolutely.
Wendy Myers: So why don’t we get on with it. Why don’t we discuss Damaged Fats?
I just wrote a blog post on called Fats Only Make Your Brain Fat. But I went into trans fats and you know all the myths that people have about fats.
So why don’t we discuss about what you think are some of the helpful vs. damaged fats?
Tracy Coe: Absolutely.
Well, I think it’s important to learn that our bodies are dying for fat, literally. I think our bodies are being fed either no fats or, improper levels of fats, or the wrong fats. And so, our bodies are starving for proper fats. And why do I say that? Well, there are several purposes for fat in your body. Saturated fats for example, are vital for your body for hormone production and function. It is a food for the brain, the nerve, and heart function.
As a matter of fact, your brain is supposed to compromise 60% of fat. Our cell membranes that trillions of cells that are within our body are supposed to be up to 50% of saturated fat and the retina of the eye, 60%. Not only this. Fat is needed to actually uptake the minerals, including calcium. So if you are taking calcium supplements and you are not getting fat in your diets, or let’s say, eating broccoli, which is filled with calcium, or if you are eating spinach and not getting it with good fats, you are not even up taking those minerals.
Wendy Myers: I read that your diet actually has to be 50% saturated fats, to absorb in your body for the minerals to absorb and people are so freaked out with saturated fats, that’s why we have such a big problem with osteoporosis I think.
Tracy Coe: Right, which we are going to help out a little bit today, hopefully.
Fat also protects your liver from toxins and we are being bombarded, whether you even live in a bubble, we are being bombarded daily with toxins. So it’s so important that we continue to feed our body proper levels of nutrients. And also fat provides energy for the heart in terms of stress. Who doesn’t have stress these days? And it’s needed for liver, the lung and the kidney function as well.
So these are just some reasons why our bodies need proper fats. And I want to outline that before I talk about what kind of fats and what are actually more damaging, and what are actually more filling for our bodies.
Tracy Coe: So, just to talk a little bit about, in general, how can fats or oils become damaged or denatured as I’d like to say. Because a lot of times these oils and fats may start off as a good source and down the road, as they go through their growth or their processing they become actually more damaging than good for the body.
So in general, most of the vegetable and seed oils these days, they’re starting with a crop that’s actually genetically engineered. And as we mentioned in the last podcast, genetically engineered foods these days, what’s happening is in the processing of the food growth, genes that are chemically adulterated with pesticides are being inserted into food genes and then grown. So the food is actually growing with the pesticide within it.
And I mentioned in the last podcast, many of the health problems that are being indicated as a result of overexposure to pesticides. And primarily have actually already been listed by the Environmental Protection Agency as highly toxic to wildlife as well as humans.
Beyond that, most of the oils and fats in the vegetables and seeds oils these days , to make them a sustainable shelf-life, have to go through a process of manufacturing that could include any or all the above. So, in order to get the oils from the vegetables or seeds it has to be extracted, and many of the processes these days use chemicals or toxins to extract the oils from the actual seed or the plant. Then after that, the processing continues with a highly heated form of processing, causing these oils to go rancid so then, they have to be deodorized with further chemicals.
These all creates free radicals, which you can consider free radicals in the body are like invaders to your body, that are attacking your body, and colonize the body so then, the body attacks back through the forms of overload stress on the immune system, inflammation, weight gain, allergies and addictions.These are all symptoms of your body attacking against free radicals. So those are some general ways that your oils and fats can be damaged.
Wendy Myers: Before we go to trans fats, what are some of the industrial seed oils that people are thinking that they are healthy but they’re really not?
Tracy Coe: Canola oil was really hyped-up for quite a long time and probably still is as being a healthy oil. Now what happened is, canola oil is actually being created by rapeseed oil which is probably, extensively used in Asia.
However, when it’s being used in its raw form, it’s a good form of oil. Well what happens is, the rapeseed—actually as it was brought over Canada, had gone to a hybridization form of growth and process, form of genetically engineering and it’s now for industrial manufacturing food product purposes—is now being highly heated to allow for a longer shelf life, but it actually makes it go rancid as a process.
This is also happening with olive oil. Olive oil is not supposed to be yellow, it’s supposed to be green. And in addition, let’s say, if your oil did come from a good source and it did not go through all that processing, if it’s in a clear bottle, that oil is getting rancid through light intervention and causing the actual nutrients to be depleted.
So these rancid oils are being loaded with free radicals again, which attacks our body and can cause premature or accelerated aging. So this is pretty common with your seed oils, your vegetable oils, and your canola oil, soy oils, corn oils. All those forms of oils mostly, already start off from the get-go. They’re already genetically engineered from genetically engineered crops.
Wendy Myers: I think safflower too. A lot of clients ask me if safflower oil is okay and I’m like “No. It sounds healthy, but no.”
Tracy Coe: Exactly. And in addition, a lot of these oils are being used as cooking oils, and the high heat—the way these oils are, the way these vegetable seeds are—the high heat actually cause them to create more free radicals. They’re not made to be treated under high heat.
Wendy Myers: Yeah, and a lot of people are using them for deep frying and it turns into trans fats.
Tracy Coe: Exactly.
So what are some oils or fats that we can use for cooking or for eating that are—Are you ready for me on this part Wendy?
Wendy Myers: Yes. Bring it on!
Tracy Coe: So really, butter. True butter. Butter that has not been pasteurized, but butter that has been from a cow that has grazed on the grass.
Lard. Can you think of lard? I’m not talking about the Crisco, but lard that comes from kidney fat from animals. And you can get these sources actually from farmers, from local farmers markets. From farmers that sell beef and life stock and cattle.
And then, coconut oil, which is being made more available today. Coconut oil can sustain high heats and not be created into a free radical damaging your body. These are oils that you can cook with and, do you want me to touch a little bit about the incredible superfood that coconut oil is?
Wendy Myers: Absolutely!
Tracy Coe: Okay. Well coconut oil, again you have to know where your foods are coming from, from source to the end of processing because unfortunately today there’s a lot of coconut oil out there that’s been damaged through processing or not being properly sourced from high quality coconuts. But if you get a wonderful product of coconut oil, and again, Quantum Nutrition does carry this, it’s a wonderful food, it’s a wonderful food for your skin.
It’s not only awesome to cook with but it’s also rich in Lauric acid, and babies actually make this from their mother’s milk to build their immune system, so it’s a great baby food. It’s an incredible superfood as it provides support in many areas of the body including the thyroid, the skin, the pancreas, the liver, the brain, your heart and your metabolism. It actually helps your body shed pounds, shed fat, the bad fats off your body.
And in the New Year, I do a weight loss and gentle cleansing program and we used coconut oil as one of the main sources to help shed the extra stubborn pounds from the body. It’s also an inhibitor to cancer forming chemicals. So it inhibits cancer forming chemicals from really attacking the body. So coconut oil is a wonderful oil to work with.
Other sources of excellent fats and oil your body needs, raw butter, excellent. And again, if you live in the state of California take opportunity to be able to buy raw dairy. It’s definitely a wonderful opportunity that we have, the freedom of choice here in the state of California. There are other states around our country that are unable to make that option. And are actually fighting bills and laws against it so people can have the freedom of choice of what they want to be able to nourish their bodies with. So, raw butter is a great way to go.
Wendy Myers: Yeah, I only do raw butter, only raw butter.
Tracy Coe: As I supposed. And then, other oils you can look at are raw sesame oil, raw flax seed oils and Quantum Nutrition actually has a blend, it’s a very essential fatty acid blend. It’s not cooking oil but it’s an oil that contains nutrients that support live functions of the body all the way from cells, to the organs, to the brain, to healthy blood pressure. And it’s a great way to supplement getting good fats in your body because your body will naturally—if it’s only given bad fats, your body will try to use those bad fats. But if your body is being fed good and bad fats, your body’s innate ability will actually choose the good fats over the bad fats. And if you are eating in restaurants, you’re constantly getting bad fats for your body.
Wendy Myers: Yeah they always use the cheapest cooking oils, and soy bean oil, and trans fats.
Tracy Coe: Exactly.
One other oil I would like to touch base on is cod liver oil. And again you need to know your sources because there’s a lot of unfortunately ineffective and toxic market products out there, including supplements.
And speaking of supplements, there was a study done on 1999 by JAMA (Journal of the American Medical Association) that took selective products from the stores, tested them for their effectiveness as well as if they were non-toxic. And only 2.5% of randomly selected nutritional supplement products tested as effective and non-toxic. That means close to 98% were either toxic or non-effective so not only are you wasting your money, but you are doing more damage to your body than good.
So cod liver oil, when you find an excellent source and Green Pastures is one of those excellent sources, provides Omegas 3s, 6s, 7s, 9s, EPA, DHA, and even vitamin K. And the reason why you are able to get all those is they actually combine—two reasons—they combine their cod liver oil with raw butter oil. So if you can’t buy raw butter in your market, this is the way you can get raw butter, is through these nutrients, the cod liver oil/butter blend oil.
The other thing that Green Pastures does, that I have not seen any other company do with their cod liver oil is, they make sure that their sources are well-caught fish, their cows are grazing on rapid growing green grasses. On top of that all, they actually ferment their products, they actually ferment the cod liver oil.
And again, on September 28th I’m going to be having a food workshop on fermentation and sprouting. And a primary element of fermentation and sprouting is, it actually increases your nutrient levels minimum 30%.
Wendy Myers: Wow.
Tracy Coe: And it’s a very simple process. It’s a natural way of preserving your foods. Your foods will actually last for a while in your refrigerator and it’s really simple and easy to do. And I love it because I don’t have a lot of time to spend in my kitchen and so, I go for those simple and easy tools.
Wendy Myers: Yeah, and the fermentation, that’s how most people—before refrigeration— that’s how they preserved their vegetables and got their healthy probiotics without even really realizing it.
Tracy Coe: Right, and so there is no heat fermentation process that they used.
Now cod liver oil / butter oils, what it does for life support functions is it’s actually awesome before, during, and after pregnancy. Because you want to get your body prepared for pregnancy and then during and after, your body is supplying a lot of nutrients to that baby being born. And there’s a lot of pulling going on so really important to have high quality, good quantity supportive fats in your diet.
Wendy Myers: Yeah, it’s not enough just to take fish oil pills.
Tracy Coe: No, exactly.
And again, many of those fish oil pills, are either synthetic or not properly processed. It’s also very supportive for the brain and the nervous system, we have so many forms of Alzheimer’s and memory issues and many brain issues out there going on and on. It’s also supportive for inflammation in the gut.
Again, another hot area of society here in America, of digestive issues, I mean the list just goes on and on with IBS (Irritable Bowel Syndrome), Candida, leaky gut and gluten intolerances. So cod liver oil and butter oils are excellent for inflammation in the gut, to get that down and also great for weight management.
Wendy Myers: Why don’t we talk a little bit about trans fat? Because I think is something that people are ingesting far more than they realize. It’s really a plague in our health at least in the United States so what are some of the problems of trans fats?
Tracy Coe: Absolutely. Well, before we go into the issues, I think it’s important to also know that there is a a way that trans fats actually naturally incur. They incur naturally in the milk and body fat of certain animals, cattle and sheep which many of us eat from. The flip on this is that, the natural forming portions of the trans fat in these animals that we eat from is only 2% to 5% and again is in its natural state. It’s not in an industrialized state.
So most of us today are getting trans fats through foods that we eat from our grocery stores such as vegetable oils that are very highly heated in their process that we touched on already. Many of our fast foods if not all of them are snack foods, are fried foods and are baked goods so we are talking potato chips, Doritos, your Oreo cookies, your Kentucky Fried Chicken. The list can just go on and on.
Now the increased consumption of trans fats has accelerated as we already mentioned in the 20th century, Wendy. This also been noticed that this increase of consumption has also correlated with the increased effects of heart disease, Alzheimer’s, obesity, diabetes, there are now children with diabetes two which is supposed to be an adult onset form of diabetes, depression, and liver dysfunction. There has been a direct correlation between trans fat and those linked health effects.
And the way a trans fat becomes out of its natural state is through processing. Trans fat a side effect of hydrogenation, which is a form of processing our foods in the food industry to make them a sustainable shelf life.
So I want to talk a little bit about margarine. Because this ties in quite well and give you a little bit of education on margarine and whether or not you can make the decision of whether or not you think margarine is good for your body. I’m not even going to tell you if it’s good for your body. You can make the decision after I tell you this.
So margarine starts with vegetable oils which we already indicated, 85% of vegetable oil crops out there are genetically engineered and I’m speaking of soybean oil, safflower oil, canola oil, corn, and cotton seed oils. And if they’re not genetically engineered, they definitely have been heavily exposed to pesticide. Then these oils turn rancid from being extracted from the oil seeds using high temperatures and high pressures, which destroys all the vitamins and anti-oxidants that these foods once had.
The last bit of the oil is removed with a form of Hexane which is a solvent that’s known to cause cancer. So they say that the hexane through processing is removed from this but there are still traces of hexane left behind. Oils are then mixed with ground nickel to cause a hydrogenation process and hydrogen gases so this is where we start to get into trans fats being formed. Now again, nickel is highly toxic and they are using this in the process of forming margarine.
If the oil is fully hydrogenated, it would be a hard solid so in order to get it partly hydrogenated, they do more gas processing through that. So what comes out of that is actually a smelly, lumpy, gray form of grease. Now when I used to buy margarine, it didn’t look like that. And it’s certainly not what I smelled either.
So what’s happening in order to get it to its market appeal, it has to go through more processing. There is a soap-like emulsifier that’s used to help clean up the grease so to speak, and then the oil is steamed again to remove the soap. Then they put it through a deodorization process and a coloring process. And then you have your margarine.
The last bit of the oil is removed with a form of Hexane which is a solvent that’s known to cause cancer. So they say that the hexane through processing is removed from this but there are still traces of hexane left behind. Oils are then mixed with ground nickel to cause a hydrogenation process and hydrogen gases so this is where we start to get into trans fats being formed. Now again, nickel is highly toxic and they are using this in the process of forming margarine.
If the oil is fully hydrogenated, it would be a hard solid so in order to get it partly hydrogenated, they do more gas processing through that. So what comes out of that is actually a smelly, lumpy, gray form of grease. Now when I used to buy margarine, it didn’t look like that. And it’s certainly not what I smelled either. So what’s happening in order to get it to its market appeal, it has to go through more processing. There is a soap like emulsifier that’s used to help clean up the grease so to speak, and then the oil is steamed again to remove the soap. Then they put it through a deodorization process and a coloring process. And then you have your margarine.
Now, when margarine first came out before they would put it on the shelves without the yellow color, so that people could distinguish between true butter and margarine, that was later fought against and what happened is, it was lobbied against and so they wanted it to be more marketable. So the lobbyist won and so the margarine is now yellow just like butter.
So, I’m not even going to tell you if you think margarine is healthy for you or not. I’d like you to make that decision for yourself based on now you know how margarine is created.
Wendy Myers: Yeah, I’ve heard that heart disease would be reduced by 50% if people took trans fats out of their diet, if they were just abolished from the food supply. That’s a really, really big problem. It really damages our health. They’re like plastics that get in our body and take the place of normal…
Tracy Coe: And that’s exactly what it is, it’s plastic. It’s no longer a food.
Wendy Myers: Yeah, it’s really frightening.
So why don’t we talk a little bit about damaged proteins?
I think people don’t realize proteins are healthy. I’m a big Paleo advocate. You are a big Weston A. Price advocate. Definitely you need the nutrients in animal proteins and animal muscle meats to be healthy, in my opinion.
So can you go into how proteins are damaged by certain cooking or processing methods?
Tracy Coe: Sure. Proteins, just like any other living foods, they are living cells and they have a structure to them. What happens is when they are put through heavy high heat processing, their cells are denatured. They no longer carry the nutrients that they did as living cells because the cells die out.
In addition, the proteins, when they go through a high heat or high pressure, it changes their molecular structure and actually causes the protein to no longer perform as a protein as it was supposed to be in our body, giving our bodies nutrients. So it loses its enzymes. When we were able to eat proteins in more of a rare or raw stage, it actually itself has enzymes so it can digest within our body. On a high heated base it no longer has enzymes, so is now requiring more energy, more enzymes from our body to break down. We are only given so many enzymes in our bodies as reserves, and once they are all used up, we can no longer digest our foods.
And those who are utterly very sick and weak no longer have enzymes in their bodies and are being fed these cooked proteins and it actually becomes more of a toxic agent in our body versus a nutrient and nourishing form of food.
Wendy Myers: I want to talk a little bit about raw dairy. I know it’s just a little bit off of what we’re going to talk about today, but I think there’s a big problem with dairy, mainly in the pasteurization and homogenization of dairy.
Can you explain a little bit about why dairy is pasteurized and homogenized and how that damages milk?
Tracy Coe: Sure. There’s a little bit of history to it that I find interesting.
To explain what pasteurization is, it’s a heat processing form that the milk goes through to kill the bacteria. Pasteurization, actually founded by Louis Pasteur, he developed the technique to preserve beer and wine. So he is not the one who started the pasteurization of milk.
What happened around the 1800s was, milk was being produced in unsanitary environments. And rather than just cleaning up the environments to allow milk being created in a healthy environment and nourishing environment, they start to use pasteurization as a way to cover up the dirty milk.
Well, they found as a result, they were able to mass produce the milk. It was also having a longer shelf life, so they never really cleaned up the milk per se, they just kept going on with the pasteurization because there was more increase profits out of that. And so what they had to do—the food industry and politics—is they had to convince the public that pasteurized milk was safer than raw milk. So they came out with many stories blaming raw milk consumption. And yes, there have been stories of food poisoning and stuff, but actually there has been more food poisonings in pasteurized milk, in cooked meats of other forms of food that way accelerate what has come from raw milk. It’s very limited, very small percentage.
Wendy Myers: Yeah I read the statistics where about only one in 90,000 people get sick from raw milk. But only one in 840,000, to be exact, get sick from pasteurized milk so it’s only nine times more chance. It’s not that much.
Tracy Coe: Exactly. I’ve been drinking raw milk for 12-13 years and I’ve never gotten sick from raw milk.
Wendy Myers: Yeah, me neither. And that’s only one hospitalization in 90,000 people from raw milk.
Tracy Coe: Exactly, and the same with all the clients that I work with.
So, pasteurization, if you haven’t gotten sick from it, there are many more long term or even short term health risk effects. Because what pasteurization does is it kills all the bacteria within the mouth and there are good bacteria in it that’s supposed to proliferate over the bad, and this kills it off. And our bodies are supposed to have good bacteria in them so it can kill off and ward off all the bad bacteria.
Through pasteurization, up to 66% of vitamin A, vitamin D, vitamin E and vitamin C are completely lost. And due to the heat, the water soluble vitamins, up to 80% lose their effectiveness. B6 and B12, really important vitamins for our liver and our hormones are completely destroyed. It destroys all your enzymes and all the anti-bodies and hormones that are supposed to be coming in with raw milk. It destroys Lipase which is an enzyme that specifically breaks down fat, because there’s fat in milk.
This impairs your fat metabolism. So people who are having a hard time losing weight a lot of time is their bodies not being able to metabolize fats. They’ve lost the enzymes to do that. And this also creates a problem with being able to absorb vitamins A and vitamins D.
Well, for calcium, pasteurization makes the calcium less available, right? So many people are like “Oh, I need more calcium. I need to start drinking more milk.” Well, drinking pasteurized, homogenized milk, you are actually not getting more calcium; you’re getting more toxins in your body.
Wendy Myers: Yeah. It actually calcifies your tissues if it’s bio-unavailable made so by pasteurization and then it deposits in your tissues and you joints and starts calcifying them. That’s why when you’re getting older, it’s not necessarily because you are old, and it’s because of all these bio-unavailable calcium.
Tracy Coe: And it also causes mucus in your gut that inhibits absorption of nutrients, but also creates an environment that webs in rotting foods, parasites, anti-agents and anti-pathogens that are not supposed to be in your body.
So you know the dairy industry is actually aware that with pasteurized milk you are not able to absorb the vitamin D from it. So there are actually also forms of milk that are actually put in a synthetic form of vitamin D, which on top of it all is just a form of toxicity in your body.
Wendy Myers: Well, why don’t you tell the listeners, why don’t you give them a few pointers on how they can avoid damaged foods?
There are all kinds of little tips that we have been talking about that are really, really good that I’d love for you to share with the listeners.
Tracy Coe: I would love to.
So, we have choices. We have a choice to continue to eat foods that are denatures or continue to eat foods that are now plastic or no longer contain good proteins for us that are indigestible. We also have a choice, fortunately in our foods to eat foods that Hippocrates had said “Let the food be thy medicine and medicine be thy food.”
Wendy Myers: Halleluiah!
Tracy Coe: Halleluiah is right. And you know the human body’s most basic connection to nature is supposed to be through our foods. God knew what he was doing.
Just to give you some examples of how foods can be medicine for the body, a walnut. If you think of a walnut, it looks like a brain. It has the left and right hemisphere, it has cerebellums and the walnuts also have wrinkles like our brain also has wrinkles and folds in it. Well, this walnut is supposed to be and is actually, very nourishing for the brain. There are over 3 dozen neurotransmitters for the brain function that it actually supports.
If you think of the kidney bean, a kidney bean looks like a kidney and it actually helps support the kidney function. And I’m not talking about the kidney beans that come out of cans that have been processed but the true bean and how when it’s been soaked and fermented and slowly cooked.
Avocados, eggplants, and pears, when you cut them in half, they actually look like the womb and cervix of the female. It actually takes an avocado 9 months to grow and blossom to its complete ripen fruit. Just as we humans take nine months for conception. And one avocado a week used to give a woman support of her hormone balance so this is a way of using food to be medicine for our bodies.
So some other tips that you could use is eat seasonably. So if tomato is not in season and you are seeing a tomato in the grocery store, what’s happening is probably got picked way before its stage of ripeness and was then probably put through a heat process to make the tomato go from green to red, a lot faster. And you are no longer eating a tomato that has all its nutrients because it wasn’t able to stay on that stem long enough to be created.
If the labels of your foods have more than five ingredients—this is from Friday Science—then, it’s no longer a food. And in fact if you are not recognizing the names on the labels, it’s no longer a food. So keep the bad out: processed foods, foods that contain natural flavors, which have strong indicator of MSG, foods that contain colorings of certain sorts.
Educate yourself and your family of where your food is coming from and how is it being prepared in your kitchen. Get some really good foods in, some organics, know your farmers, and if you don’t have time to properly source your foods there are several organizations out there that actually know the farmers, they will box up excellent produce and even vendors of meats and deliver them on your porch step.
Wendy Myers: Yeah there’s one that I love in Los Angeles. It’s called www.goodeggs.com. It’s all the most amazing stuff around Los Angeles from the farmers markets. Meats, just everything, vegetables, and delivered right to your door.
Tracy Coe: And there’s one also in the South Bay called Sow Thrive and I’ve used her resources quite extensively.
And then lastly is, get some of the superfoods in your body. And this will be one of the workshops coming up on what are superfoods. Strong natural greens, and coconut oils, salt, air dried salt that contains lots of traces minerals and making chicken and beef stock from the actual bones of the animals, creates a lot of good gelatin.
And I’ll be providing lots of these resources and they’re definitely available. Weston A. Price foundation is an excellent resource. There are a number of organizations out there, but these are just some quick and easy ways that you can get some good foods on your table.
Try learning how to sprout and culture some foods versus highly cooking your foods. Cook at lower temperatures, crock pots are great for that, putting your oven in warm versus broiling, and putting your stove tops on very light simmers versus boiling forms of your food.
Wendy Myers: Great! Thank you so much for being on the show. That was really informative and I think that you are such a wealth of information. I love having you in the show. And I think the listeners really got a lot out of that also.
So why don’t you tell the listeners about where they can find you, and what you are up to and a little bit about your classes?
Tracy Coe: Absolutely.
My website is www.coe-dynamics.com and I have a page specifically dedicated to wellness but also dedicated to how I work with people no matter what stage of live you are in, or what stage of health, I should say you are in.
My preference is to work with prevention and not have to get to a stage of chronic toxicity or chronic care. I want to work with you so we can continue a life of enjoyment and fulfillment. There are several blogs that will detail the information that I put out today you can find at my website.
We do have Facebook and Twitter and LinkedIn, so we are very social media friendly and a lot of times we’ll send out specials or announcements of workshops coming up.
2014, I’m all scheduled out from my workshops from cleansing the liver to understanding what are some personal care products that could be very cancerous in your environment, including sun screen and actually that sun is good for you. We have some superfoods workshops coming up. And another food workshop that’s shortly coming up is on sprouting and fermenting foods. Very easy, quick and delicious ways to prepare food in your own kitchen and you can get your whole family involved.
So if the website is not available to you, simply give us a call at 310-798-7600 and we’ll be happy to answer some questions you might have.
Wendy Myers: Also, Tracey is making a special offer exclusively to Live to 110 podcast listeners. So go visit Tracey’s website or you can call her at 310-798-7600 and mention this Damaged Foods vs. Real Foods Podcast and receive free admission to her next wellness workshop or 10% off of any of the products she mentioned here today including Premier greens mix or coconut oil or any other products that she mentioned.
Thank you, listeners for tuning in.
Remember the time to be thinking about your health is while you still have it. Not waiting until you get sick so thank you so much for listening to the Live to 110 podcast.
Cate Beehan: Please go check out our websites. I can be found at www.fitness-broad.com and Wendy is at www.myersdetox.com if you like what you are hearing on the show please give the Live to 110 podcast a little nice little review and a rating on iTunes.
Thank you everyone!
Wendy Myers: Thank you so much! Bye, bye.
