Madeline’s Reviews > How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease > Status Update

“Stop adding salt when cooking. The food may taste bland at first, but within 2-4 weeks, the salt taste receptors in your mouth become more sensitive and the food tastes better. Believe it or not, but after two weeks, you may actually prefer the taste of food with less salt.”

- use peppers, chili powder, rosemary, lemon, coriander, basil, celery, thyme, smoked paprika, curry, etc. for flavor instead of

“The poultry industry commonly injects chicken carcasses with salt water to artificially inflate that weight, yet they can still be labeled 100% natural. Consumer Reports Magazine found that some supermarket chickens were pumped so full of salt that they registered a whopping 840mg of sodium per serving. That could mean more than a full day’s worth of sodium in one chicken breast.”

“The study found calorie for calorie that those eating vegetarian diets were getting higher intakes of every nutrient: more fiber, vitamin A, C, E, B, folate, riboflavin, calcium, magnesium, iron, and potassium.”

“Industrial toxins like Hexachlorobenzene and PCBs were banned decades ago, so how could they account for our increasing rates of diabetes? The answer may be our obesity epidemic. The association between these toxic chemicals and diabetes was much stronger among obese subjects than in lean subjects studied, arising the possibility that your own fat stores act as reservoirs for these pollutants.”

Hexachlorobenzene: agricultural fungicide banned in the USA since 1984 but still exists as an environmental byproduct of chemical manufacturing.

Found mostly at grocery store. Canned sardines heavily tainted and salmon found to be most contaminated. 2 dozen pesticides found in study of salmon filets. Farmed salmon may be the worst, including 10x more of a class of chems called PCBs, than wild cut salmon

Diabetes promoting pollutants: scientists have begun identifying “obesigenic” chemicals pollutants released into the environment that may disrupt your metabolism and predispose you to obesity. Contaminated food is the main source of exposure and 95% of that exposure may come through the consumption of animal fat.

Hexachlorobenzene: potent risk factor for diabetes

“Patients consuming the plant based diets also felt less constrained than those consuming the conventional diet; moreover, disinhibition decreased, meaning patients eating vegetarian food were less likely to binge and the plant based folks tended to feel less hungry, as well.”

“At the end of six months, the plant based group reported significantly better quality of life and significantly higher mood scores than those assigned to the conventional diet.“

“Eating legumes was shown to be just as effective at slimming waists and improving blood sugar control as calorie cutting. The legume group also gained additional benefits in the form of improved cholesterol and insulin regulation. This is encouraging news for individuals at risk for type II diabetes. Instead of just eating smaller portions, they can improve the quality of their food by eating legume rich meals”.

“Reducing belly fat may be the best way to prevent pre-diabetes from turning into full blown diabetes. Though calorie cutting has been the cornerstone of most weight loss strategies, evidence suggests that the majority of individuals who lose weight by portion control eventually regain it. Starving ourselves almost never works long term.”